The Spicy Olive’s Lemon Poppyseed Muffins

2 cup flour
1/2 cup Spicy Olive lemon olive oil
1 cup sugar
1 tsp. baking powder
1 tsp. poppy seeds
3 large eggs
Juice from 1 lemon
Zest from 1 lemon
1/2 tsp. sea salt, separated
1/2 cup milk

Preheat oven to 350 degrees. Line muffin cups and set aside. Whisk together flour, baking powder, 1/4 of salt and poppy seeds. In a small bowl, combine lemon zest and sugar, rub together in your fingers to release the aromatic oils in the zest. Whisk the lemon sugar with the other dry ingredients and set aside. In a separate bowl, whisk eggs. Add the rest of the salt. Slowly drizzle the lemon olive oil while whisking to make an emulsion. Whisk in the lemon juice, then the milk. Set aside.
Make a well with your dry ingredients. Slowly pour in the wet ingredients and stir until just combined. Spoon the batter into the muffin cups and fill only 2/3 full. Bake 23 to 25 minutes. Check frequently to prevent over baking. Allow to cool and enjoy!

The Spicy Olive Orange Chocolate Chip Banana Bread

Sift Together:

1 3/4 cups all purpose flour

2 1/2 tsp. double acting baking powder

1 tsp. baking soda

Blend until Creamy:

1/3 cup Spicy Olive Blood Orange olive oil

2/3 cup sugar

2-3 tsp. water

Beat in:

1 beaten egg

1 to 1/2 cups ripe banana pulp

Add sifted ingredients to sugar/beaten mixture in 3 equal parts. Fold in 1/3 cup broken walnut piece and 1/3 cup semi sweet chocolate morsels (optional). Place in a greased bread pan and bake in a 350 degree oven for 45 min-1 hour.

Pumpkin Pie Pudding

A delicious and easy slow cooker recipe! Takes a few minutes to prepare and then cook for 4 hours in the slow cooker. Your whole kitchen will smell festive!


15 oz. can pumpkin puree
12 oz. can unsweetened evaporated milk
1/4 c. brown sugar, packed
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
2 tbsp. butter melted
1.5 tsp. The Spicy Olive’s Pumpkin Spice Balsamic Vinegar
2 tbsp. The Spicy Olive’s Vanilla Balsamic Vinegar

Lightly oil the inside of the slow cooker. In a mixing bowl, whisk or sift together flour, baking powder and salt. Add remaining ingredients and stir throughly to combine. Put mixture in the prepared slow cooker. Cook on high for 3-4 hours. 

Pudding should be set and an internal temperature of 160 degrees should be reached. Serve warm with ice cream, fresh whipped cream or a sprinkle of powdered sugar and a drizzle of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar.

Apple Crisp

Filling:
6 Granny Smith apples peeled, cored and sliced
1/4 c. all purpose flour
1/2 c. brown sugar
1/4 c. Vermont Maple or Cinnamon Pear Balsamic Vinegar

Topping:
1 c. all purpose flour
3/4 c. brown sugar
1/2 teaspoon cinnamon
1/4 tsp. salt
1 stick butter cut into 8 pieces
1/4 chopped pecans

Toss all the filling ingredients to coat the apples and put into a greased (buttered) 9×13 baking pan. Using a food processor, pulse together all topping ingredients until crumbles for. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes.

For extra decadence, reduce one cup of Vermont Maple or Cinnamon Pear Balsamic Vinegar in a small saucepan over low heat on the stove. Serve apple crisp with a scoop of vanilla ice cream and drizzle the whole desert with the reduced balsamic. Perfection!

Lemon Bundt Cake

1 (18.25 oz.) pkg. lemon cake mix

1 (3.4 oz.) instant vanilla pudding mix
3/4 c. The Spicy Olive’s Lemon Olive Oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (i.e.: Sprite, 7-Up)
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in lemon olive oil. Beat in eggs one at a time, then stir in lemon-lime soda. Pour batter into prepared pan. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Glaze:
Mix 1 c. confectioners sugar with one tbsp. lemon juice and a tsp. of The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar.
You could also use an orange cake mix, orange soda and The Spicy Olive’s Blood Orange Olive Oil to make an Orange Bundt Cake. Use our Cara Cara Orange Vanilla Balsamic Vinegar for the glaze.

Ice Cream Dream

You can use any of our delicious balsamic vinegars as an ice cream topping.


Simply pour straight from the bottle or prepare a balsamic reduction by putting the balsamic vinegar in a saucepan and cook over medium heat until thickened and reduced.


The raspberry, tangerine or espresso balsamic vinegars are divine with chocolate ice cream. The fruity flavors like Black Cherry, Strawberry, Pomegranate are great over vanilla ice cream.


Let us know which flavors you like best!

Melomakarona

This is a Greek Christmas cookie that features olive oil making it moist and cake like. Enjoy topped with a sweet syrup and chopped nuts.


Cookie
3 cups extra virgin olive oil
1 cup sugar + 1 teaspoon
1 cup water
1/2 cup orange juice
1 tablespoon soda
9 cups all purpose flour


Syrup
2 cups Greek honey
1 cup sugar
1 cup water
1 cinnamon stick
juice and 1 strip of zest from a large lemon
1.5 cups of ground walnuts and cinnamon to sprinkle on top


Combine the lemon zest and sugar together, rubbing with your fingers to release the essential oils. Using a mixer, beat the olive oil into the lemon sugar until it is well mixed.


We recommend a light extra virgin olive oil – such as our Picual or Hojiblanca.


Add the orange juice and mix well. Slowly mix in the flower until a dough forms. To roll cookies, pinch off a portion of dough that is about the size of a walnut. Roll the dough with your hands into a smooth oblong shape like an egg. Put the cookies on an ungreased cookie sheet. Press with then tines of a large fork to create a crosshatch pattern.


Bake for 25-30 minutes at 350 degrees F, until the cookies are lightly browned.


Combine the honey, sugar, water, cinnamon, cloves and lemon rind. Boil the mixture and then reduce the heat to simmer for 10 to 15 minutes. Remove the cinnamon stick, cloves and lemon rind and add lemon juice.


When the cookies come out of the oven and are still warm, float them in the syrup, allowing them to absorb the syrup on both sides. Remove the cookie from the syrup and place on a plate. Press the chopped walnuts into the cookies and sprinkle with cinnamon.


Store in an airtight container at room temperature – do not refrigerate.

Pumpkin Cupcakes

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

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

The Spicy Olive’s Blood Orange Brownies

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.