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Lemon Grilled Peaches with Raspberry Drizzle

2 large fresh peaches, halved/pitted

2 tablespoons OLIVE & VINE Meyer Lemon olive oil

1/2 cup OLIVE & VINE Raspberry Fusion balsamic vinegar

2 cups vanilla ice cream or gelato

fresh raspberries and mint leaves for garnish, optional

Pour the balsamic vinegar in a small pan. Over medium-low heat, reduce by one-third, stirring frequently with a wooden spoon. Remove from heat and set aside.

Brush the cut side of each peach with the olive oil. Place cut side down on preheated grill over high heat. Grill for approximately 2 minutes, or until just marked. Turn and grill 2 more minutes. Remove from heat.

To serve, place warm peaches on individual serving plates, cut side up. Top each with a scoop of ice cream and drizzle with the balsamic reduction. Garnish with raspberries and mint, if desired.

Chocolate Chip Muffins

1 3/4 cup rolled oats

3/4 cup unsweetened cocoa

1 cup unbleached white flour

3 egg whites

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup plain low-fat Greek yogurt

1 1/2 tablespoons OLIVE & VINE Chocolate Decadence or Italian Espresso balsamic vinegar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup warm water

1/2 cup sugar

1 cup dark chocolate chips

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake or silicone liners.

In a food processor, mix all ingredients except chocolate chips. Process until oats are ground and mixture is smooth. Fold in half the chocolate chips. Divide mixture evenly between the prepared muffin cups and sprinkle with remaining chips. Bake 16–20 minutes or until an inserted toothpick comes out clean. Once cooled, these muffins store well in an airtight container for several days.

Makes 12 muffins,

Apples, Toasted Walnuts and Balsamic Topping

This makes a great dessert topping served warm over vanilla ice cream or a brunch-worthy addition to pancakes and waffles. 

3/4 cup walnuts, coarsely chopped

6 apples, peeled and cut into 1 to 1 1/2 inch cubes

1 tablespoon ground cinnamon

pinch of salt

1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil

3 tablespoons OLIVE & VINE Red Apple Orchard balsamic vinegar


Toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes, flipping occasionally. Set aside.

In a large bowl, toss the apple cubes with the cinnamon and a pinch of salt. Toss well to evenly coat.

Heat the olive oil in a large non-stick skillet over medium-low heat. Add the apples and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Some of the chunks will become softer faster and begin to break down. This is fine as you want some pieces to become saucy while some pieces remain firm. 

When the apples are done, remove from the heat, add the balsamic vinegar and the walnuts (reserve 1/4 cup of walnuts as a garnish if desired.) Toss gently to coat. 



Orange Mockingbird Cake

For the cake:

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup drained crushed pineapple

1 cup OLIVE & VINE Blood Orange Olive Oil

2 large eggs, beaten

1-1/2 teaspoons vanilla extract
1 cup (4 oz.) finely chopped pecans
For the icing:

8 oz. cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature

1 pound powdered sugar, sifted

1 teaspoon vanilla extract

Position the racks in the center and bottom third of the oven and preheat to 350 degrees. Lightly oil two 9-inch round cake pans with Blood Orange Olive Oil, sprinkle evenly with flour and tap out the excess.

Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir the bananas, pineapple, Blood Orange olive oil, eggs and vanilla until combined. DO NOT use an electric mixer. Pour into the dry mixture and fold together with a large spatula, just until smooth. DO NOT BEAT. Fold in the pecans. Spread evenly into the pans.

Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks, turn right side up and cool completely.

To make the icing, beat the cream cheese and butter with an electric mixer on high speed, until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.

Trim the top of the cakes for a smooth, even surface. Place one cake layer on a serving platter and spread with 2/3 cup of the icing. Top with the second layer (upside down) and spread the remaining icing over the cake top and sides.

The cake can be prepared up to one day in advance and stored, uncovered in the fridge. Let stand at room temperature before serving.

Spice Cake

2-1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup sugar

1 cup dark brown sugar, lightly packed

3 extra large eggs, at room temperature

3/4 cup OLIVE & VINE Blood Orange fused olive oil

2 teaspoons pure vanilla extract

1-1/2 pounds Granny Smith apples, peeled, cored and small diced


Preheat oven to 350 degrees. Grease and flour a bundt pan.

Combine the flour and remaining dry ingredients and spices in a medium bowl.

With an electric beater, cream the sugars, eggs, olive oil and vanilla for 3 minutes. Slowly add the flour mixture to wet mixture, just until combined. Fold in the apples and pour into bundt pan.

Bake for 35 to 40 minutes, until toothpick comes out clean. Allow to cool. Serve with vanilla ice cream and warm caramel sauce if desired.

Espresso and Chocolate Balsamic Tiramisu

6 egg yolks

4 tablespoons sugar

1 pound mascarpone (at room temperature)

1-3/4 cups espresso, cooled

3 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar

24 ladyfingers

1/3 cup bittersweet chocolate shavings


Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic vinegar and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and balsamic vinegar. Briefly dip each ladyfinger into the espresso mixture. Don’t allow them to soak too long or they will fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with the chocolate shavings.

Whipped Cream with citrus oil

Top your favorite cakes, brownies, fresh berries and ice cream with this citrusy topping!

1 cup heavy cream

1 tablespoon OLIVE & VINE Blood Orange, Meyer Lemon or Persian Lime olive oil

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar


Whip the cream and olive oil with the confectioner's sugar with a mixer or in the blender until soft peaks form. Top your favorite dessert with whipped cream before serving.