Cupcakes
16 oz. pumpkin pie mix
2 c. flour
4 eggs beaten
2 tsp. vanilla
1 c. Extra Virgin Olive Oil
1 tbsp. cinnamon
.5 tsp. ginger
.25 tsp. nutmeg, cloves, salt
1 tsp. baking soda
Icing
8 oz. cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract
Bake at 350 degrees F for 25 – 30 mins.
The Spicy Olive currently has Pumpkin Spice Balsamic Vinegar! Add a teaspoon of this fall favorite to the icing for a touch of autumn goodness!
The Spicy Olive’s Maple Pecan Tassies
1 3 oz. package of cream cheese
1/2 cup plus 1 tablespoon margarine
1 cup sifted, all purpose flour
1 egg, lightly beaten
3/4 cup brown sugar
1/2 teaspoon vanilla
1 & 1/2 teaspoons The Spicy Olive’s Vermont Maple balsamic
dash of salt
2/3 cup chopped pecans
Blend cream cheese with 1/2 cup of the margarine until smooth. Add flour, blend well. Chill 2 hours or overnight. Shape dough into 24 1 inch balls, press into and up sides of 1 & 3/4 inch muffin cups (mini muffin tins).
Blend egg, brown sugar, vanilla, maple balsamic, 1 tablespoon margarine, salt and pecans in a small bowl. Fill muffin cups with pecan mixture. Bake in preheated 375°
oven for 20 minutes of lightly browned
Blood Orange Brownies with Raspberry Balsamic Reduction
Blood Orange or Harissa Brownies
1 box of Chocolate Brownie Mix Substitute the 1/3 cup of vegetable oil with The Spicy Olive Blood Orange Extra Virgin Olive Oil or The Spicy Olive Harissa Olive Oil Bake as directed on the box.
Raspberry Balsamic Reduction 1 cup of The Spicy Olive Raspberry Balsamic Vinegar
Place 1 cup of The Spicy Olive Raspberry Balsamic in a small saucepan and heat on low to a simmer for about 15 minutes.
Let the balsamic cool in the pan. It will thicken more as it cools.
Just before serving, place a small scoop of vanilla ice cream on top of the brownie.
Drizzle Raspberry Balsamic on top of the ice cream.
Macerated Berries
Ingredients:
2 C fresh strawberries 1/2 C The Spicy Olive Chocolate Balsamic 1/2 C The Spicy Olive Blood Orange Olive Oil 1 tsp. granulated sugar 1/2 C fresh basil, rolled lengthwise and then sliced lengthwise
Preparation:
Slice berries lengthwise into very thin slices. Add equal parts balsamic & oil. Gently fold in fresh basil & sugar. Reserve and spoon over top of ice cream or serve in a bowl with fresh whipped cream.
LOW FAT VERSION: Reduce the Olive Oil to 1 Tablespoon for a lower fat taste treat. You need a little bit of oil to “bind” the “sauce”, so don’t leave it out!
Alternative Spicy Olive Balsamic Vinegar Suggestions:
Strawberry Balsamic, Fig Balsamic, 18 Year Traditional Balsamic, Raspberry Balsamic, Espresso Balsamic, Chocolate Balsamic
This one is a lot like our Easy Peasy Pie Filling post and makes a delicious summer desert.
You can use store-bought spongecake or make your own homemade shortcake:
Preheat oven to 425F.
2 1/3 c. baking mix (like Bisquick)
1/2 c. milk
3 tbsp. sugar
3 tbsp. butter or margarine, melted
Simply mix ingredients until a soft dough forms. Then drop onto an ungreased baking sheet and bake for 10 to 12 minutes.
Slice the strawberries, then coat with 1/4 c. sugar and two tbsp. of The Spicy Olive’s Strawberry Balsamic Vinegar. Put this on top of your warm short bread and top with cool whipped cream. Yum!
Why not try this with other fruits – how about blueberry peach with They Spicy Olive’s Wild Blueberry Field Balsamic Vinegar!
Store-bought pie filling is full of all kinds of chemicals and preservatives. And if you have kids, you probably know exactly how much sugar it has too!
But pies are the definition of all-American desert, and as summer approaches, so does pie season! What’s a mom to do?!
Make healthy homemade pie filling, of course! Sounds tough, we know. But it’s really oh, so easy. You’re going to wonder why you bought the canned junk in the first place!
Blueberry Pie filling
4 cups fresh blueberries
3/4 cup sugar
2 tbsp. Wild Fields Blueberry Balsamic Vinegar from The Spicy Olive
Apple Pie Filling
3 medium sized apples, chunked
2 tbsp. brown sugar
2 tbsp. sugar
2 tbsp. Cinnamon Pear Balsamic Vinegar from The Spicy Olive
Have you made a pie filling with balsamic vinegar? Let us know what you used and what you thought!
