Sweet Treat Recipes

Raspberry Glaze

• 1/3 cup OLiV Raspberry Balsamic
• 1 pint Fresh Raspberries
• 1/4 cup of Honey

DIRECTIONS:

Blueberry Sauce

• 1/3 cup OLiV Blueberry balsamic
• 2 cupfresh or frozen Blueberries
• 1 cup Orange juice
• 3/4 cup white sugar
• 3/4 cup water, omit if Blueberries are frozen
• 1/2 tsp Almond extract
• 1/8 tsp ground Cinnamon
• 1/4 cup cold water
• 3 tbsp Corn starch

DIRECTIONS:

Mascarpone Cream

• 1/4 cup OLiV White Tropical Passion Balsamic
• 1 cup 35% Cream
• 3/4 cup + 1 tbsp Confectioners’ Sugar, Sifted, Divided
• 2 1/2 cups Mascarpone Cheese, Room Temperature
• 1 tsp Vanilla Extract

DIRECTIONS:

Balsamic Cherry Cheesecake

• 2 cups Graham Crumbs
• 1/3 cup butter, melted
• 1 lb Cream Cheese, softened
• 1 can (300 mL) Sweet Condensed Milk
• 1/4 cup Whipping Cream
• 1/2 tsp Vanilla
• 1 jar (28 oz) Sour Cherries, in Light Syrup
• 1/4 cup Granulated Sugar
• 1 tbsp Cornstarch
• 1/2 tsp Orange Zest, finely grated
• 1/4 cup OLiV Cherry Balsamic Vinegar

DIRECTIONS:

For the crust: in a bowl, stir crumbs with butter until moistened. Press into greased 13 x 9 inch glass baking dish. Bake in 350 F oven until set; about 10 minutes. Let cool on a rack. For the filling: in a large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over the base, smoothing top. Cover and refrigerate until firm; about 4 hours.

For the topping: drain cherries, reserving juice in a saucepan. Add OLiV Cherry Balsamic Vinegar and sugar. Bring to a boil. Whisk cornstarch with 1 tablespoon of cold water. Whisk in the juice and cook, stirring until thickened; about 1 minute. Remove from heat. Stir in cherries and orange rind, Let cool. Add to top of cheese filling and refrigerate.

Chocolate Chip Cookies

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp of Salt
• 1 cup OLiV Butter EVOO
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp Vanilla extract
• 1 cup of semi-sweet chocolate

DIRECTIONS:

In a large bowl, cream together both sugars and OLiV Butter EVOO until smooth. Beat in eggs one at a time, and then stir in vanilla. Blend in dry ingredients, and fold in semi-sweet chocolate chips. Drop rounded spoonfuls onto ungreased cookie sheets and bake for 8-10 minutes at 350F. Allow cookies to cool for 5 minutes before removing them to a wire rack to cool completely.

Bananas Foster

• 1 large Banana
• 1 tbsp of Butter
• 1 tbsp of Sugar
• 1 tbsp of OLiV White Balsamic Vinegar
• Vanilla Ice Cream
• 1 tsp of Cinnamon

DIRECTIONS:

In a saucepan over medium heat, melt butter and sugar. Once sugar is dissolved, add the OLiV Banana White Balsamic Vinegar and let cook for one minute. Add bananas and cinnamon and let cook for 2-3 minutes turning gently. While still hot, serve over a large scoop(s) of vanilla ice cream.

Very Berry Yogurt Popsicles

• 2 cups of mixed berries, frozen or fresh
• 2 cups of Vanilla Greek yogurt
• 2 tbsp of OLiV Lemon White Balsamic, or any White Balsamic of choice

DIRECTIONS:

Combine all ingredients in a blender or food processor. Pour into popsicle molds. Freeze and enjoy on hot summer days!

Lemon Marshmallows

• Juice of half a Lemon
• 3 envelopes Unflavoured Gelatin
• 1/2 cup Water + 1 tbsp OLiV Lemon White Balsamic Vinegar
• 2 cups Granulated Sugar
• 1/2 cup light Corn Syrup
• 1/2 tsp Salt
• Zest of 1 medium Lemon
• 1 cup Powdered Sugar
• 1 cup Corn Starch

DIRECTIONS:

Grease a 9 x 9 inch square pan with butter, then set aside. In the bowl of a stand mixer, pour in the liquid ingredients and sprinkle gelatin on top. In a medium saucepan, bring 1/2 cup water with 1 teaspoon of OLiV Lemon White Balsamic Vinegar, granulated sugar, corn syrup, and salt to a rolling boil, and boil for 1 minute (or if using a candy thermometer till it reads 240 F). Do not stir while the mixture is cooking, and be careful, the mixture is extremely hot.

Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along the side of the bowl. Turn to high speed and whip for 8-10 min until thick and fluffy. Immediately pour into the prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out the marshmallow, and leave to sit for 6 hours or preferably overnight.

Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out the marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch if needed. (Cornstarch/powdered sugar mixture is to prevent sticking, toss marshmallows in the mixture if you prefer to seal off all sides of the marshmallows, sieve off the excess.) These will keep for 2 weeks in an air-tight container.

Pumpkin Cheesecake

The Crust:

• 1 1/2 cups Graham Cracker Crumbs
• 3 tbsp Brown Sugar
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 6 tbsp OLiV Butter EVOO

The Batter:

• 1 1/3 cups Sugar
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Allspice
• 1/4 tsp Salt
• 1 15 oz Can of Pumpkin Puree
• 1 1/2 pounds Cream Cheese
• 1 tbsp Vanilla
• 5 Eggs
• 1 cup of 35% Cream
• 3 tbsp OLiV Cinnamon Pear Balsamic

DIRECTIONS:

The Crust:
Mix graham cracker crumbs, sugar, cinnamon, and nutmeg in a bowl until combined. Press mixture into a springform pan and bake in the oven at 150 F for 10 to 15 minutes.

The Batter:
In a mixing bowl, cream together cream cheese and sugar for 5 minutes or until smooth. In the same bowl, add eggs one at a time and the rest of the ingredients until smooth. Pour batter onto crust in a springform pan and drizzle OLiV Cinnamon Pear Balsamic on the surface. Bake for 30 – 35 minutes or until firm.

Chocolate Fondue

• 1 cup Cream (or Dairy Alternative)
• 1 1/4cup Dark Chocolate
• 3 1/4 tbsp OLiV Balsamic of choice
• Optional: 2 tsp OLiV EVOO of choice
• Strawberries, Bananas, Figs, Orange Slices, Marshmallows, Pretzels, Brownies & Cheesecake Pieces.

DIRECTIONS:

Prepare your choice of dipping foods and set them aside while preparing the fondue. In a medium pot on low heat, melt chocolate and dairy. Stir until smooth and glossy. Turn off heat and add OLiV Balsamic. Optional: add Extra Virgin Olive Oil. Our favorite flavour combination is OLiV Raspberry Balsamic + Blood Orange Extra Virgin Olive Oil.

Lemon Rosemary Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
• 1/2 cup sugar
• 3 tbsp. OLiV Rosemary Extra Virgin Olive Oil
• 1/3 cup plain greek yogurt
• 1 whole egg
• 1 egg white
• 2 tsp OLiV White Lemon Balsamic Vinegar
• Icing:
• 1 1/2 cup cream cheese
• 1/4 cup sugar
• 2 tsp. OLiV White Lemon Balsamic Vinegar
• handful fresh rosemary, chopped

DIRECTIONS:

Preheat oven to 350 F and prepare springform pan. Combine all dry ingredients in a bowl and set aside. Beat together sugar and Rosemary EVOO for 2 minutes, then add yogurt, White Lemon Balsamic, egg, and egg white and beat together for another minute. Fold wet ingredients into dry and pour batter into the pan. Bake for 25 minutes. While baking, combine icing ingredients. When the cake is finished baking evenly coat with icing.

Chocolate Blood Orange Cookies

• 1 cup baking chocolate
• 6 tbsp. OLiV Blood Orange Extra Virgin Olive Oil
• 1/4 cup powdered sugar
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/8 cup cocoa powder
• Chocolate chips

DIRECTIONS:

Preheat the oven at 350 F. Melt 1 cup of baking chocolate. In a separate bowl, combine 6 tablespoons of OLiV Blood Orange EVOO with 1/3 cup of sugar and 1/4 cup of powdered sugar. Add this mixture to your melted chocolate and stir well. Separately, lightly beat an egg with 1 teaspoon of vanilla extract then add it to the mix. Combine 2/3 cup of flour with 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/8 cup of cocoa powder, and as many chocolate chips as you wish. Add this mixture to your chocolate and stir well. Cover a baking tray with parchment paper & use a spoon to create your cookie shape. Then bake for 15 minutes.

Apple Crumble

FILLING:

• 6 medium Apples, diced into chunks
• Juice of half a Lemon
• 1/4 cup Sugar
• 2 tbsp OLiV Pear Balsamic
• 2 tbsp Maple Syrup
• 1 tsp Cinnamon
• 1/4 teaspoon sea salt
• 2 tablespoons cornstarch

TOPPING:

• 3/4 cup brown sugar
• 1/2 cup wholewheat flour
• 3/4 cup rolled oats
• 1/4 tsp sea salt
• 2 tbsp OLiV Barnea Extra Virgin Olive Oil
• 1/3 cup butter, melted
• 1/2 cup Pecans, chopped

DIRECTIONS:

Cut apples into chunks and place them in a large bowl. Add remaining filling ingredients to the bowl (lemon juice, sugar, cinnamon, sea salt, and cornstarch) and toss with the apples until well combined. In a separate bowl, combine all ingredients for the topping. Melt the butter before adding it to the mixture. The topping should resemble wet sand once mixed well. Pour apple mixture into a pan. Cover evenly with the topping. Bake at 350 F for 55 to 60 minutes, or until the apples are bubbly and the top starts to brown. Allow to cool/rest for 15 to 20 minutes before serving. Serve with ice cream and an extra drizzle of Pear Balsamic.

Spooky Pop-Tarts

• Spooky cookie cutters ( we used skulls and pumpkins)
• 1/2 cup unsweetened pumpkin puree
• 2 tablespoons packed brown sugar
• 2 tablespoons OLiV Cinnamon Pear Balsamic Vinegar
• 1/4 teaspoon pumpkin pie spice
• flour, for rolling out the dough
• 1 package pre-made pie crust
• OLiV Butter Extra Virgin Olive Oil

DIRECTIONS:

Preheat the oven to 400 F. Line a large baking sheet with parchment paper. In a small bowl, combine the pumpkin puree, sugar, spice & OLiV Cinnamon Pear Balsamic. On a lightly floured surface, roll out the top and bottom pieces of pie dough. Use a spooky cookie cutter to cut out your shapes. Make sure to have an even amount. Use a paring knife to cut out faces on half of the shapes. Place one shape (without any cut-outs) on your floured surface and place a teaspoon of filling in the centre. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the dough shape with the water. Top with a cut-out shape and use a fork to press the edges together to seal. Repeat with the remaining shapes and filling. Place the tarts on your prepared baking sheet and brush with OLiV Butter EVOO. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.

Brownies

• 1/2 cup of OLiV Extra Virgin Olive Oil
• 3/4 cup natural cane or granulated sugar
• 2 eggs or 2 batches of flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
• 1 tsp vanilla extract
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup unsweetened cocoa powder
• 3/4 cup unbleached all-purpose flour
• 2 tbsp OLiV Balsamic Vinegar (we used Chocolate Jalapeno)
• Optional: 1/2 cup add-Ins (chocolate chips, nuts, etc)

DIRECTIONS:

Preheat oven to 350 F and oil your preferred pan (small or large muffin tin, baking pan). If using flax eggs, prepare in a small bowl and let rest for 5 minutes. In a mixing bowl, combine EVOO, egg (or flax egg), sugar, vanilla, baking powder, salt, OLiV Balsamic Vinegar, and cocoa powder. Lastly, add the flour and optional add-ins. Pour batter into preferred pan and bake for 20-25 minutes, until a toothpick comes out with just a few crumbs. Remove from oven and let cool in the tin on a cooling rack. When serving add an additional drizzle of OLiV Balsamic Vinegar. Store in an airtight container for up to 3 days, or freeze for long-term storage.