‘PSL’ Oatmeal Raisin Cookies

Pumpkin Spice Cranberry Bread

Ok, we have to admit that any olive oil will work in these recipes, but why would you want to use something other than Boccabella?

Boccabella Recipes

Chocolate Olive Oil Madeleines

Cherry Tomato Orzo Salad

Lamb Lollipops with Herb Pistou

Kale and Beet Salad with Olive Oil Vinaigrette

Chocolate Olive Oil Cake

Brownie Crinkle Cookies

“PSL” Pumpkin Spice Latte Oatmeal Raisin Cookies


‘Tis the season when the PSL madness is upon us.  Hard to say what causes the mad rush toward pumpkin spiciness, but the minute the temperature drops signaling the end of tank-top season, our bodies crave some Fall flavors.  These cookies are a little hat-tip to our inner urges and although there’s no latte hidden in these beauties, while they’re still warm, pour yourself a big ol’ cup of milk for dunking and savor your homegrown, no-caf, PSL.


INGREDIENTS

2 cups all purpose flour

1 1/3 cups quick oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

¾ cup Boccabella Farms Field Blend Extra Virgin Olive Oil

1 cup packed brown sugar

1 cup granulated sugar

1 cup canned pumpkin

1 large egg

1 teaspoon vanilla extract

¾ cup raisins


PUTTING IT TOGETHER

Pre-heat oven to 350 degrees and lightly grease baking sheets or use parchment for easy cleanup.


Combine flour, oats, baking soda, spices and salt in a medium bowl.  Beat olive oil, brown sugar and granulated sugar in a large bowl until light and fluffy.  Add pumpkin, egg and vanilla and mix well.  Add the dry ingredients to the wet, mix until incorporated and then stir in raisins.  


Refrigerate dough for at least 30 minutes.  Use a one-inch scoop (or rounded tablespoon) and portion dough onto the cookie sheets.  Bake for 14-16 minutes or until cookies are set in the center and lightly browned on the bottom.  Cool on the baking sheets until set (a couple of minutes) then transfer to a wire cooling racks.  Makes 5 dozen cookies.


Pumpkin Spice Cranberry Bread


On the Central Coast, Fall marks the start of harvest parties of all kinds, replete with the end of summer bounty of vegetables, great wine and a little sweet to end a meal.  Nothing is more “Fall” than this pumpkin spice cranberry bread and since it’s so simple to throw together, and is hearty enough to travel, it’s the perfect sweet treat to tote to your next get-together.  Wrapped in a tea towel, with a bit of string, your hosts will peg you as their favorite guest.  Of course, a slice of this bread on a chilly Sunday, with a giant cup of coffee will do nicely too…


INGREDIENTS


1 cup canned pumpkin

1 cup sugar

¼ cup water

2 large eggs

¼ cup Boccabella Farms Field Blend Extra Virgin Olive Oil, infused with orange zest (see below for our “how-to” on making infused oil)

2 cups all-purpose flour

2 teaspoons baking powder

¼  teaspoon baking soda

½ teaspoon of salt

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼  teaspoon ground cloves

1 cup fresh or frozen cranberries


PUTTING IT TOGETHER


Preheat your oven to 350 degrees and butter and flour a loaf pan (8 ½ by 4 ½ by 2 ¾ inches).  No loaf pan?  No worries, scoop the batter into a muffin pan and reduce the cooking time to 15-20 minutes.


In a large bowl beat together the pumpkin, sugar, water, eggs and your infused extra virgin olive oil.  You can beat this batter by hand or take some help from an electric mixer—both have good results.  In a smaller bowl, whisk together the flour, baking powder, salt, baking soda and spices and stir.  Add the dry ingredients to your pumpkin mixture until the flour is almost incorporated, then throw in the cranberries and give it one more stir.  Don’t overbeat the batter or the bread will be tough.  Spoon the batter into the prepared pan and spread it evenly.  Bake your bread in the middle rack for about an hour, or until a toothpick comes out clean.  Cool the pan on a rack until cool enough to handle then carefully turn the bread onto the rack to complete cooling.


*How-to Be Fancy:  “Infused” olive oils are the new craze in the olive oil world.  Less known is that most infused olive oils are just generic oil with an essence additive—so basically, not great oil with chemicals added.  Once you spend 30-seconds making your own infused olive oil, you will never go back!  Make your own infused olive oil by zesting 2 medium oranges into ¼ cup of extra virgin olive oil.  Let the flavors meld while you prep the rest of your ingredients for this recipe.  After 20 minutes you will have beautifully fragrant infused olive oil with all natural ingredients.   You can make extra, cover it tightly and leave it on the counter to intensify the flavors.  Any citrus will work here, but in this recipe the orange and the cranberry is just a classic combination.  Use your infused olive in salad dressings, in your morning smoothie (oh how we love those healthy fats!) or as a marinade for chicken or fish.

Chocolate Olive Oil Madeleines


They’re chocolate - what else do you need to know?


I½ cup all purpose flour

¼ cup cocoa powder

½ teaspoon baking powder

pinch of table salt

2 large eggs, at room temperature

½ teaspoon of vanilla

¼ cup of Boccabella extra virgin olive oil

¼ cup of powdered sugar for dusting


Sift the flour, cocoa powder, salt and baking powder and set aside.  In another bowl beat the eggs until blended, then slowly add the sugar and continue beating until the mixture is thick and pale yellow, about three minutes by hand.  Once the mixture is thick and pale yellow, add the vanilla.  With a spatula gently fold the flour mixture into the egg mixture until just combined.  Don't over mix or your madeleines will be dry.  The last step is to fold in the olive oil by adding it in a thin drizzle.


Portion the mixture into a buttered madeleine pan and bake for 10-12 minutes at 375 degrees in a pre-heated oven.  Test for doneness with your finger-if the top springs back, they are done.  Cool the madeleines and flip them onto a cooling rack.  Dust with powdered sugar.

.

Cherry Tomato Orzo Salad

 


Tasty Summer side - great for barbecues!


Ingredients

8 ounces orzo pasta

Salt

1 pint red cherry tomatoes, sliced in half

1 pint yellow cherry tomatoes, sliced in half

1/4 cup Boccabella olive oil

8 ounces feta cheese, crumbled

1 large cucumber, peeled and chopped

2 green onions, thinly sliced

2 Tbsp minced fresh oregano

Juice of a lemon

Black pepper to taste


Directions:

1. Bring a large pot of well salted water to a rolling boil. Add the orzo, stirring it so that it doesn't stick to the bottom of the pan. Cook, uncovered, at a high boil until al dente, cooked through but still a bit firm. Drain the pasta (it helps to use a fine mesh sieve for this as the small orzo might pass through holes in a colander), and rinse with cold water to stop the pasta from cooking further.

2. Toss the pasta with the olive oil in a large bowl. At this point you can make ahead and chill until you are ready to serve (or transport to a party). Toss with the rest of the ingredients, the tomatoes, feta cheese, cucumber, green onions, oregano, lemon juice, and black pepper. The feta is salty so you shouldn't need to add more salt.

Yield: Serves 8-10 as a side.

Kale and Beet Salad

with extra virgin olive oil vinaigrette

 


Heart healthy and delicious


Ingredients

2 medium beets

1 bunch of kale

2 carrots

1 orange-1/4 cup of orange juice

¼ cup of extra virgin olive oil

1/8  cup of rice wine vinegar

3 tablespoons balsamic vinegar

2 tablespoons of dill

¼ teaspoon dried tyme

½ teaspoon salt

¼ teaspoon pepper

¼ cup of hazelnuts, toasted and coarsely chopped.


For the salad: remove the kale leaves from the stems and julienne the leaves.  Peel and coarse grate the carrots.  Peel and coarse grate the beets. With a sharp knife remove the peel from the orange and cut out the orange segments, mix with the kale, carrots and beets.  Squeeze any remaining juice from the orange add enough juice to equal ¼ cup, reserve for dressing.


For the dressing: whisk the reserved orange juice with the remaining ingredients.  Toss the dressing with the kale, carrots and beets, garnish with nuts. Serves 4-6.


Chocolate Olive Oil Madeleines


They’re chocolate - what else do you need to know?


I½ cup all purpose flour

¼ cup cocoa powder

½ teaspoon baking powder

pinch of table salt

2 large eggs, at room temperature

½ teaspoon of vanilla

¼ cup of Boccabella extra virgin olive oil

¼ cup of powdered sugar for dusting


Sift the flour, cocoa powder, salt and baking powder and set aside.  In another bowl beat the eggs until blended, then slowly add the sugar and continue beating until the mixture is thick and pale yellow, about three minutes by hand.  Once the mixture is thick and pale yellow, add the vanilla.  With a spatula gently fold the flour mixture into the egg mixture until just combined.  Don't over mix or your madeleines will be dry.  The last step is to fold in the olive oil by adding it in a thin drizzle.


Portion the mixture into a buttered madeleine pan and bake for 10-12 minutes at 375 degrees in a pre-heated oven.  Test for doneness with your finger-if the top springs back, they are done.  Cool the madeleines and flip them onto a cooling rack.  Dust with powdered sugar.

.

Lamb Lollipops with Herb Pistou


Looks fancy, tastes even better!


Ingredients:

Rack of lamb  (frenched)

2 tablespoons chopped Italian parsley

2 tablespoons chopped mint

1 cup Boccabella extra virgin olive oil

1 teaspoon lemon juice

1 teaspoon chopped garlic

1 teaspoon chopped shallots

2 tablespoons oasted pine nuts  (these burn quickly so be careful)

Salt and Pepper

Splash of sherry vinegar


Method:

1. Season lamb well with salt and pepper.

2. Sear fat side down in oven ready pan just until lightly browned.

3. Place in 425 degree oven for 6 to 10 minutes until medium rare, remove and set aside to rest.

4. Place remaining ingredients in bowl and combine to make the pistou.

5. Slice lamb in between each bone, place on platter and top with pistou.

Chocolate Olive Oil Cake



Yum - more chocolate!

Ingredients

3/4 cup all purpose flour

¼ cup almond flour

1/2 cup cocoa powder

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

4 large eggs, at room temperature

1 cup sugar

1 teaspoon of vanilla

¼ cup unsweetened applesauce

1/2 cup of extra virgin olive oil

3 tablespoons freshly brewed coffee

½ cup of powdered sugar

Zest and juice from one orange

Zest the orange and add half the zest to the olive oil, set aside.  Reserve the remaining zest and the juice of the orange for the glaze.  Sift the flour, cocoa powder, baking powder, cinnamon and salt and set aside.  In another bowl beat the eggs until blended, then slowly add the sugar and continue beating until the mixture is thick and pale yellow, about three minutes by hand.  Once the mixture is thick and pale yellow, add the applesauce, coffee and vanilla and mix to combine.  Slowly add the flour mixture into the egg mixture until just combined. The last step is to fold in the olive oil by adding it in a thin drizzle.

Pour batter into a greased and floured 8" round cake pan.  Bake for 25-27 minutes at 375 degrees in a pre-heated oven. Cool the cake in the pan for 10 minutes and then flip onto a cooling rack.  While the cake is cooling, prepare the glaze.  Whisk the powdered sugar with the reserved orange zest, and add the orange juice until the mixture reaches a glaze consistency.  While the cake is still warm, spoon the glaze over the cake.

“Brownie” Crinkle Cookies


Let’s face it. Sometimes we NEED brownies, but maybe not a whole pan…to ourselves.  These fudgy, chewy cookies are like a one-bite brownie. And since you’re making them with olive oil, one can argue that maybe popping a second cookie is actually good for your health!  Here, we pair our 100% Arbequina extra virgin olive oil with intense chocolate goodness. The green fruit and pepper notes in the Arbequina olive oil pair fabulously with the chocolate, adding to the richness of this decadent cookie.


INGREDIENTS


½ cup unsweetened cocoa powder

1 cup sugar

¼ cup Boccabella Farms Arbequina Extra Virgin Olive Oil

2 large eggs

1 ½ teaspoons vanilla extract

1 cup all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 teaspoons finely ground coffee (see below for our “How-To” tip)

¼ cup confectioner’s sugar


PUTTING IT TOGETHER


Preheat oven to 350 degrees and prepare cookie sheets with parchment paper or silicone liners.


In a medium bowl, beat together the cocoa powder, sugar and olive oil.  Add eggs, one at a time, beating until the eggs are fully incorporated.  In a small bowl whisk together the flour, baking powder, ground coffee and salt.  Add the dry ingredients, slowly, into the wet ingredients until the dough comes together. Refrigerate the dough in the bowl for at least 2 hours or overnight.


Portion dough with a tablespoon scoop, then roll each portion into a ball.  Roll balls in the confectioner’s sugar until fully coated and place onto the prepared cookie sheets.  Bake for 10-12 minutes or until the tops of the cookies looked cracked.  Cool cookies on the cookie sheet for 5 minutes and then transfer to wire racks to cool.  Makes 3 ½ dozen cookies.


*How to Be Fancy tip:  Just a dash of ground coffee, ups the ante on the rich, dark, flavors of cocoa powder.  The coffee heightens the notes in the cocoa powder, making it more intense.


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