The Spicy Olive's Lemon Blueberry Mini Bundt Cakes

Lemon Blueberry Mini Bundt Cakes

These delicious little bundt cakes are full of lemon flavor from our Fused Lemon olive oil. They are perfect for dessert or a nice touch for brunch! And, of course,  you can make it in a large Bundt pan, just increase the bake time to 45-50 minutes or so.

The Spicy Olive’s Spring Fruit Triffle

Recipes From March 2016 Newsletter

March Recipes Featuring the Flavors of the Month:
Lemon Blueberry Mini Bundt Cakes
 For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup lemon agrumato olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

Serves 8-10

 
The Spicy Olive’s Strawberry Spinach Salad
 
19 oz. package of baby spinach leaves
1 cup strawberries, sliced thick
1/3 cup red onion, sliced thin
1/2 of a cucumber, seeded and sliced
1/4 cup toasted sliced apmonds
1/2 tsp. lemon zest
1 tsp poppy seeds
2 Tablespoons The Spicy Olive’s Lemon olive oil
4 Tablespoons The Spicy Olive’s Strawberry balsamic
Mix the spinach leaves, strawberries, red onion, cucumber and almonds in a salad bowl. Whisk together olive oil, balsamic vinegar, poppy seeds and lemon zest. Pour over salad and toss. Serve immediately and enjoy!
 
The Spicy Olive’s Strawberry Pork Tenderloin
 
One of our mosst popular recipes!
3 lb. package of pork tenderloins
1/2 tsp black pepper
2 tsp sea salt
10 bacon slices
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup strawberry preserves
1/2 cup quartered fresh strawberries
1 Tbsp. The Spicy Olive’s Garlic olive oil
Preheat grill to 400-500 degrees. Sprinkle pork tenderloin with sea salt and pepper. Wrap each pork tenderloin with bacon slices and secure with toothpicks- 3-4 bacon sliced should cover a tenderloin.
Turn off one side of the grill and arrange pork loins on unlit side of grill. Let the pork cook on the grill for 30 minutes, turning once after 15 minutes.
Meanwhile, place garlic oil in a saute pan over medium high heat. Add strawberry balsamic and allow to come to a simmer, cook 5 minutes and then add strawberry preserves. Reserve 1/2 of the mixture to baste the tenderloins. Cool the other half and add the fresh strawberries. 
After 30 minutes, put the tenderloins on the hot side of the grill and cook each side for 2-3 minutes, basting each side with the strawberry balsamic mixture.
Tenderloins should reach on internal temperature of 165 degrees. Take them off the grill and allow to rest for 10 minutes before slicing. Slice and drizzle with the strawberry and balsamic vinegar sauce before serving!
Enjoy!

Recipes From February 2016 Newsletter

February Recipes
 The Spicy Olive’s Baklouti Green Chili Cornbread
Great served with chili on Super Bowl Sunday!

Ingredients
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

The Spicy Olive’s Basil Lime Salad Dressing

2 Tablespoons The Spicy Olive’s Basil Olive oil
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.

 
The Spicy Olive’s Italian Pasta Bake 

2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese

Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.

The Spicy Olive’s Macerated Berries 

2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers

Place strawberries in a bowl.  Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.

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!