The Spicy Olive’s Chocolate Pots de Creme
This recipe is from a 2019 cooking class with Rita Heikenfeld. This is a delicious, easy to make dessert that has WOW factor. Great for holiday desserts or Valentine’s Day!
The Spicy Olive’s Tender Pie Crust
The holidays are upon us! Make a fantastically tender, butter-free pie crust that is perfectly suited for all your pies this season!
Think savory Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or use for a Turkey Pot Pie to use your leftover turkey, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!
Recipe courtesy of Veronica Foods
The Spicy Olive’s Pumpkin Dip
A fun little dip that everyone enjoys! This treat is very easy to make and can be served with fruits, graham crackers, ginger snaps or pretzels for a little salt with the sweet dip. Enjoy!
The Spicy Olive’s Spiced Pumpkin Bundt Cake
The Spiced Pumpkin Bundt Cake is the perfect dessert for any special occasion in the Fall!
The Spicy Olive’s Upside Down Blood Orange Pineapple Cake
UPSIDE-DOWN BLOOD ORANGE PINEAPPLE CAKE
The addition of our Blood Orange olive oil adds a touch of citrus to this version of a Upside Down Pineapple Cake!
The Spicy Olive’s Peach Balsamic Cobbler
PEACH BALSAMIC COBBLER
A wonderful cobbler recipe with lots of peach flavor because of the fresh peaches and the addition of the Ripe Peach balsamic vinegar. Another twist would be to use our Cascadian Wild Raspberry balsamic in this recipe to have a Peach Raspberry cobbler,
either way a delicious dessert!
The Spicy Olive’s Zucchini Macadamia Nut Bread
ZUCCHINI MACADAMIA NUT BREAD
Here is an idea for what to do with all the zucchini growing in your garden!
The Spicy Olive’s Orange Olive Oil Dreamsicle Cake
ORANGE OLIVE OIL DREAMSICLE CAKE
A delicious cake for a special occasion!
The Spicy Olive’s Blueberry Buttermilk Cake
BLUEBERRY BUTTERMILK OLIVE OIL CAKE
This cake is a delightful summer treat or one to make in the winter when you want the summer taste of blueberries (use frozen blueberries then!)
The Spicy Olive’s mild Ultra Premium EVOOs are perfect for this cake or our citrus oils such as Blood Orange or Meyer Lemon would be delicious in this recipe as well as our Butter olive oil. So many options, and they are all good!
The Spicy Olive’s Chocolate Balsamic Truffles
It’s Almost Valentines Day – Whip Up these Easy Balsamic Truffles
The Spicy Olive’s Balsamic Ganache Truffles
1/2 cup steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons The Spicy Olive’s dark or white balsamic – my favorite options for this are: coconut, raspberry, apricot, strawberry, maple, espresso, lavender, or traditional.
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you’re done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
