Dried Fig and Goat Cheese Muffins

* Try these guys with a cup of coffee or tea! Who would have thought you could make muffins with olive oil? YUM!

3/4 cup crumbled soft goat cheese or reduced-fat cream cheese

2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
2 cups white whole-wheat flour (see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup packed dark or light brown sugar
1 cup low-fat or nonfat buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dried figs
3 tablespoons turbinado (see Note) or granulated sugarPREPARATION
Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Per muffin: 272 calories; 9 g fat ( 2 g sat , 6 g mono ); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.


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Espresso Tiramisu

Tiramisu made with Aged Espresso Balsamic

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone – softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons  Espresso Balsamic
1/3 cup ground chocolate. Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.Serves 12

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes/Waffles

1 1/2 cup flour
3-tablespoons Dickinson’s Lemon Curd
2-teaspoons baking powder
2-teaspoons sea salt

2/3 cup milk (you can use more milk if you want thinner batter)
1-tablespoon Lemon Eureka Extra Virgin Olive Oil, for waffles increase oil to 2 tablespoons
4-tablespoons low fat Ricotta cheeseInstructions:
-Preheat your skillet or waffle iron
-Mix all the dry ingredients together in a bowl and mix using a whisk, ensure all the dry goods are mixed thoroughly.
-Add the wet ingredients, first the milk, then the egg, the Lemon EVOO, the ricotta cheese and then lemon curd. Mix in the wet items as you add them using an electric beater to speed up the process.
-Test your skillet heat by spraying water drops onto skillet, if the water droplets dance on the skillet-YOUR READY!
-Spray the pan with cooking spray or olive oil before pouring batter.
-Look for heat bubbles to appear on the pancake, then flip over and cook for about a minute or so.
-If you use a waffle iron spray both sides with cooking spray to keep batter form sticking!

Note: I use all the batter to make one batch of pancakes. Let them cool before packing for storage.

Add jam, honey, fruit, syrup or whatever excites your tastebuds and ENJOY!

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Pumpkin Spice Granola

Did you remember to eat breakfast this morning? If you want to try something super healthy give this easy recipe a go-

Pumpkin Spice Granola (made with EVOO)

3 cups rolled oats
1 cup pumpkin seeds

1 cup pistachios
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamon
3/4 cup extra virgin olive oil
1/4 cup agave
1 cup dried figs, chopped
1 cup dried cranberriesPreheat oven to 300 degrees. In a large bowl, combine oats, pumpkin seeds, pistachios, brown sugar, salt, cinnamon, cardamon, olive oil and agave. Spread mixture on a rimmed baking sheet in an even layer and bake for 35 minutes, stirring every 10 minutes or so, until golden brown and well toasted.

Transfer granola to a large bowl and add figs and cranberries, tossing to combine.

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Peach and Lemon Trifle

For The Pound Cake
(Makes 2 cakes)

  • 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
  • 1 tablespoon sea salt
  • 2 sticks softened unsalted butter, plus more for pans
  • 1/2 cup  Lemon Extra Virgin Olive Oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • 2 tablespoons sanding sugar


  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
  2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  3. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

 For the Lemon Curd

  • 3/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole large eggs plus 2 large yolks
  • 4 Tbs. of Butter Extra Virgin Olive Oil
  • 1 cup granulated sugar


Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.

Chantilly Cream

  • 2 cups heavy whipping cream, chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons good quality vanilla extract


1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

Fresh Berries

  • 2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries
  • 1/2 cup Peach White Balsamic

Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.

To Assemble The Trifle

1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish.  Use a pastry brush to dab of Peach White Balsamic on to the pound cake.  Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously

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Blueberry and Fresh Lemon Extra Virgin Olive Oil Gelato

Blueberry and Fresh Lemon EVOO Gelato


2 cups fresh blueberries
1 teaspoon lemon juice
1 teaspoon lemon zest
3 cups milk
1 cup heavy cream
6 egg yolks
1 1/4 cups sugar
2/3 cup Fresh Pressed Lemon Augrumato Extra Virgin Olive Oil
1/4 teaspoon salt


For the Blueberry Puree

Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn.

Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

For the Gelato Custard Base:

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes. Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined. Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Add the chilled blueberry puree to the custard and stir to combine. Place the mixture in to the ice cream maker and process according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.

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Gran’s Lemon Pound Cake

For all those Lemon Poundcake Lovers! The recipe as promised and we apologize for the delay-

3 eggs (room temperature)
3/4 cup Eureka Lemon Olive Oil
3/4 cup Greek Non-fat Yogurt
1 1/2 cups sugar or truvia (for lighter options)
2 1/2 cups all purpose flour
1/4 tsp. salt
2 1/2 tsps. baking powder
1 tbs. lemon zest


-Preheat oven to 350 degrees. Grease a medium sized pan with lemon olive oil.

-In a bowl combine dry ingredients, then in a separate bowl combine eggs, Eureka Lemon Olive Oil, greek yogurt, sugar and lemon zest. Beat the wet mixture on a medium setting for approximately 3-4 minutes then add the dry ingredients to the mixture at low speed for another 2 minutes.

-Pour batter into pan and place into the oven. Let the cake back for 40-50 minutes. ( Great way to test for readiness is to stick a toothpick into the cake and pull it out. If there is batter on the toothpick it is not ready, if nothing got stuck to the toothpick then your Poundcake is ready!)

-Remove cake from the oven and let it sit for about 10 minutes. Once cool, feel free to cut and enjoy!

* Great way to add a little extra is to sprinkle powdered sugar on top!



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Mamma’s Blood Orange Brownies

Okay, let’s face it, there’s nothing better that a fresh brownie but even better, a guilt-free brownie made with super fresh premium blood orange fused extra virgin olive oil! What does fused mean? We’re glad you’re wondering, it’s when you press olives with something, in this case it’s with fresh blood oranges and simultaneously create an extra virgin olive oil with a lot of flavor! Most people only hear about infusing extra virgin olive oils which is the opposite process of making the olive oil first then adding ingredients (garlic, herbs, rosemary, lemon, etc.) to the oil and letting it sit over time. In our case, we LOVE the Blood Orange Extra Virgin Olive Oil for this recipe and we promise your guests/loved ones will too!
Blood orange brownies
1/2 c. Blood Orange (Fused) Extra Virgin Olive Oil
1 c. raw sugar
1 tsp. vanilla extract
2 eggs
1/2 c. all-purpose flour
1/3 c. unsweetened high quality cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. or less of chocolate chips (optional)
1/2 c. chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs.
2. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. 4. Let cool on a wire rack before cutting into squares.
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