3 c. unbleached organic flour
2 c. granulated cane sugar
1 t. salt
2 t. baking powder
2 finely grated orange peel
1 c. Tubby Olive Blood Orange Oil
2 large room temperature eggs, whisked
2 T. fresh squeezed orange juice
Powdered sugar for garnish

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 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 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.

The post Blood Orange Italian Style Cookies appeared first on The Tubby Olive.

2 1/2 c. sifted flour & 1 1/2 tsp. baking soda
1 tsp. ground cinnamon
2 tsps. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 c. Tubby Olive Butter Olive Oil
1/2 cup sugar
1 egg
1/2 c. molasses
1/2 c. Tubby Olive Maple Balsamic
1 cup hot water

Sift together flour, baking soda, cinnamon, ginger, cloves and salt.  Cream
olive oil and sugar until light and fluffy.  Add egg & beat well.  Gradually beat in molasses and balsamic.  Add dry ingredients alternately with water, beating well after each addition.  Pour batter into greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30 minutes or until done (not over done). Cool in pan on rack.  Makes 16 servings.

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1-3/4 c. (1/2-inch) cubed Hawaiian sweet bread
2/3 c. 2% reduced-fat milk
2 T. sugar
1-1/2 T. unsweetened cocoa
2 T. Tubby Olive Black Cherry, Espresso, or Dark Chocolate Balsamic
1/2 t. vanilla extract
1 large egg, lightly beaten
Cooking spray
1 oz. semisweet chocolate, coarsely chopped
1/2 c. whipped cream

Preheat oven to 350. Arrange bread cubes in a single layer on parchment lined baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 35 minutes or until set. Divide whipped cream between the two ramekins. Serves 2.

The post Black Cherry Chocolate Chunk Bread Pudding appeared first on The Tubby Olive.

Ingredients
1 c. Sour cream
1/2 c. Cream cheese
2 T. Savannah Bee Orange Blossom Honey (available at The Tubby Olive)
2 T. Tubby Olive Red Apple Balsamic
1/4 t. Cinnamon
1 c. Apples, diced
1/2 c. Toasted walnuts chopped

Directions
Combine first seven ingredients in bowl and mix well. Transfer to serving dish.

Serve with any or all of these:
Graham crackers
Ginger Snaps
Pretzel sticks
Apples, Pears or Strawberries, sliced

The post Red Apple Dip appeared first on The Tubby Olive.

1/8 c. Salted butter
1/2 c. Brown sugar
1 T. Tubby Olive Cinnamon Pear Balsamic
1/4 c. Heavy cream
2 Bananas
3 T. Tubby Olive Cara Cara Orange-Vanilla Balsamic
1/4 c. Dark rum
Vanilla ice cream

Melt butter in flameproof pan (iron works well) and add the sugar and Cinnamon balsamic. Add heavy cream and Cara Cara balsamic and stir to combine. Slice bananas on the diagonal and add to pan and cook until softened and slightly browned. Add rum and ignite with a long lighter (it will burn off in about 1 minute).  Serve over vanilla ice cream. Serves 2.

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1 c. + 1 t. Flour
1/2 +1/8 t. Baking powder
1/2 +1/8 t. Sea salt
1 Large egg
3/4 c. + 2 t. Sugar
1/4 c. + 3 T. Whole milk
1/4 c. + 2 T. Tubby Olive Lemon Olive Oil
1 lb. Strawberries, hulled and sliced
2 T. Granulated sugar
1 T. Tubby Olive Strawberry Balsamic Vinegar
1-1/2 c. Heavy cream, chilled
3 T. Powdered sugar

Preheat oven to 350. Line a quarter sheet pan with parchment paper and coat with olive oil. Place flour in medium bowl and whisk in baking powder and salt. Place egg and sugar in stand mixer and mix on medium speed for 5 minutes until mixture is thick and pale yellow. Scrape bowl and beat on med-high another five minutes. In small bowl, combine milk and olive oil. While still beating, add half of milk mixture to the egg and sugar, then half the dry mixture. Repeat with remaining ingredients, dry, then milk mixture. Pour batter into pan and spread in even layer. Bake for about 15 minutes until tester comes out clean. Leave in pan and cool completely on rack. Use a glass to cut out round shapes. Can be kept at room temp. for up to four hours or refrigerated for three days (or frozen).

Combine strawberries, sugar, and balsamic in a bowl and let marinate for 15 minutes. Mix whipping cream and powdered sugar in a bowl and whip to medium-firm peaks.  Generously spread a circle of cake with whipped cream. Place on plate, add some strawberry mixture. Spread more whipped cream on bottom of next circle and place on top of strawberries. Add some whipped cream on top and add a few strawberries to finish. Serves 4.

The post Balsamic Strawberries with Lemon Olive Oil Shortcakes appeared first on The Tubby Olive.

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Tubby Olive Lemon Olive Oil
1 cup whole milk yogurt
1/2 cup Savannah Bee or your favorite honey

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.  Heat until the blueberries until simmering for approximately 2 minutes.  Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.  When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Makes 12.

Creamy, smooth, healthy, refreshing, interesting, delicious!

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Instructions:
1 cup (3 1/2 oz.) whole pecans
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
5 Tbsp. Tubby Olive Butter Olive Oil
3/4 cup packed light brown sugar
1 large egg, lightly beaten
1 tsp. vanilla extract

Directions:
Preheat oven to 350 and grease an 8-inch square pan. Spread pecans in an even layer on a baking sheet and bake until fragrant and toasted, about 6 minutes, shaking sheet once or twice. Transfer pecans to a cutting board to cool slightly, then chop.
In a small bowl, mix flour, baking powder and salt. In a medium bowl, stir olive oil and brown sugar until combined. Stir in egg and vanilla. Add flour mixture and stir until just combined. Stir in pecans. Spread batter evenly in baking pan. Bake 22-24 minutes or until a tester inserted into center comes out clean. Transfer to a wire rack to cool completely before cutting into squares. Yum!

The post Pecan Blondies appeared first on The Tubby Olive.

Ingredients:
3 1/4 cup all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp baking powder
1/4 tsp kosher salt
1/4 tsp ground nutmeg
1/2 cup light brown sugar, packed
1/2 cup molasses
1 large egg
1/3 cup + 1 TBS Tubby Olive Mild Extra Virgin Olive Oil, like Chiquititta Olive Oil

Directions:
Preheat oven to 350ºF and line baking sheets with parchment paper or silicone baking mats. In a medium-sized bowl whisk together 3 cups flour, spices, baking soda, baking powder and salt. Using a stand mixer with a paddle attachment, mix together brown sugar, molasses, egg, and olive oil until creamy and combined. Put mixer on low speed, gradually add flour mixture, and beat until dough starts to form and clump together.

Coat flat work surface or cutting board with some all-purpose flour. You can use up to 1/4 cup flour. Gently knead dough into a round disk. Olive oil cookie dough is sticky, so you will need to lightly flour a silicone mat and place it (flour side down) over the dough. You can also use two sheets of parchment paper. Carefully roll until out dough until approximately 1-cm thick.

Using cookie cutters, cut into desired shape. Dip a thin spatular into flour and gently transfer cut cookies at least 1-inch apart onto prepared baking sheet. Bake for 10 minutes for shapes approximately 4-inches long, 12 minutes for larger sizes.  Remember, olive oil cookies do not brown. If you bake for too long, you will have firm, crisp cookies.

* Recipe adapted from familyspice.com.

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Ingredients:
Box Brownie Mix, such as Double Chocolate Ghirardelli
1/3 c. Tubby Olive Valencia Orange Olive Oil
Zest of 1 medium orange
½ c. toasted pecans, chopped (optional)

Directions:
Follow directions on back of brownie mix box, substituting the olive oil for vegetable/canola oil. Stir in orange zest and spread in pan, topping with pecans if using. Pour batter into prepared pan, spreading evenly. Bake according to package directions, about 40 minutes.

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