Desserts

Italian Style Blood Orange Cookies

Ingredients
3 cups unbleached organic flour  (I like to use Pamela's GF Artisan Flour Blend or Bob's 1:1 GF Flour)
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked

2 tablespoons fresh squeezed orange juice

Powdered sugar for garnish


Directions
Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.  

 

Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar. 

Yields about 48 cookies

EASY CANNOLI DIP

Ingredients:

  • 1 (15 ounce) container ricotta cheese, drained (about 2 cups)
  • 1 (8 ounce) package mascarpone cheese (about 1 cup)  (if you don’t have mascarpone, can use cream cheese instead)
  • Original recipe calls for:  1 1/2 cups confectioners' sugar, sifted (to make it a low sugar recipe, use ½ cup-1 cup of honey depending upon how sweet you want it.  Mascarpone is super soft anyway and by adding more liquid, you may have to stiffen it up with 1-2 TBSP of corn starch)
  • 1 teaspoon vanilla extract (I also like to use 1 teaspoon almond extract)
  • 1 cup miniature semisweet chocolate chips
  • Southern Olive Cinnamon Pear or Dark Chocolate Balsamic Vinegar to drizzle on top for a finishing touch if desired

Directions:

  • In a medium bowl, beat ricotta cheese and mascarpone cream cheese together until smooth. Slowly add the confectioners' sugar and vanilla. Continue to mix until the sugar is completely incorporated. With a rubber spatula or large spoon, fold the mini chocolate chips into the cheese mixture.
  • Cover the bowl in plastic wrap and chill in the fridge for at least 10 minutes or up to two days. Serve with pizzelle cookies or waffle cones broken into chip-size pieces to scoop cannoli dip and enjoy!
  • Drizzle Balsamic Vinegar for a nice finishing touch

Persian Lime Bars (Vegan, Dairy Free, Gluten Free)

1 box gluten free vanilla cake mix (when doing this at home, it is easier to use already made “mixes” so that
you get the right combination)
1/3 cup Persian Lime Olive Oil plus 2 tablespoons
2 tablespoons ground flax mixed together with 5 tablespoons of water
2 tablespoons coconut white balsamic vinegar
1 cup shredded unsweetened organic coconut
Directions:
Preheat oven to 350 degrees
Spray 8x8 baking pan
Mix together all ingredients and pour into pan pressing down flat, may need to kneed it with hands to
thoroughly mix.  Can add other things like dried cranberries, nuts, white choc chips (this has dairy FYI)
Bake in oven 18 min, it will feel a little crispy on top and you want to take it out before it starts to turn brown.
  Each oven is different, some only require 14 minutes to bake others around 20.  Since it has no eggs or dairy,
if you like them gooey, you can take them out sooner.

Vegan GF Oatmeal Coconut Crispy Cookies

Ingredients: • 1-1/2 C Rolled GF oats • 1 C Oat flour (I grind my own oat flour in a food processor) • 1/2 C + 2 Tbsp Coconut Palm sugar • 1/4 tsp Salt • 1 C Unsweetened organic shredded coconut • 1 Tbsp Ground flaxseed • 1/2 C + 1 Tbsp Melted coconut oil (always use unrefined or cold pressed) • 2 Tbsp Maple syrup • 1/2 tsp Baking soda • 3 Tbsp Water • 2 Tbsp Coconut White Balsamic Vinegar, Instructions: 1. Preheat oven to 350F and line 2 baking trays with parchment paper. 2. In a large bowl, stir together the oats, oat flour, coconut sugar, shredded coconut, salt and flax. 3. In a small pan, melt together the maple syrup and coconut oil. Remove from the heat and stir in the baking soda. 4. Add this mixture to the dry ingredients, along with the water and vinegar and stir until well combined. 5. Leave for 5-10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays. Flatten slightly (they don't spread much) and bake for 15-20 minutes, until golden brown. 6. Leave to cool for at least 10 minutes before removing to a cooling rack to cool completely. 7. They will firm up a lot when cool. 8. Store in an air-tight container at room temperature. They also freeze well.

Healthy Balsamic Chocolate Fudge (GF, DF)

Directions:
2 tablespoons coconut oil, melt in pan over medium heat
add 1 bag of dark chocolate chips (i use DF, GF chips)  and stir to completely melt, once smooth, turn off heat and add the following depending on how thick you want
1/2 cup-1 cup ground oats aka oat flour (this is my go to flour where i may add more if i need it to be thicker after i add more liquids) 
1-2 tablespoons ground flax
1-2 tablespoons chia or if you want chunky, you can use whole chia
1-2 tablespoons  of hemp seeds
1/2 cup coconut flour (can always add unsweetened shredded coconut if you want it chunky)
1/2-1 cup almond meal or cashew meal or both
if you want to wild you can add things like acai powder, garbanzo bean flour,  blueberry powder, or anything healthy you can find in your kitchen that you want to experiment with
I like to add 2 tsp vanilla and 2 tsp dark chocolate balsamic vinegar or espresso balsamic vinegar 
Once you are satisfied with the consistency, it is thick but still moist, spread onto wax paper on a cookie sheet and let it cool. If you want to speed things along, place in fridge and once firm, cut into squares or break with your hands.  No need to keep it refrigerated unless you just like it firmer. Seal in container for a week...but you are crazy if you think it will last that long!  :)  Most eat it within a day. 
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