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.

You’ll love the extra flavor that comes from a marinade made with lemon olive oil and white balsamic!

Ingredients
Two pounds waxy skin potatoes, cut in half (or quarters if large)
Marinade
1/2 c. Tubby Olive Lemon Olive Oil
5 cloves fresh garlic, minced
3 T. Tubby Olive White Premium Balsamic
1/2 c. chicken stock or water
2 t. Sea salt
Fresh ground pepper to taste
Finely chopped fresh parsley

Directions
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6.

The post Olive Oil Roasted Lemon Garlic Potatoes appeared first on The Tubby Olive.

Ingredients
2 lb. green beans, washed and trimmed
8 slices bacon, chopped into small pieces
1/2 onion, chopped
1/8 c. Tubby Olive Spicy Pesto, Garlic  or Black Pepper Olive Oil
1/2 t. sea salt
1/4 t. freshly ground pepper
5 T. grated Parmesan cheese

Directions
Preheat oven to 425 degrees. Place green beans on an oiled/sprayed baking sheet. Top with bacon, onion, olive oil, salt & pepper and mix well. Spread evenly across pan in a single layer. Sprinkle Parmesan over top.  Bake 18-20 minutes until bacon is crisp and beans are beginning to brown. Serves 5-6.

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Ingredients
1/2 c. sugar
1/4 . water
2 c. fresh cranberries
1/3. golden raisins
3 t. Tubby Olive Cranberry-Pear White Balsamic 
3/4 T. curry powder
1 T. molasses
1 T. fresh ginger, minced (don’t have to peel)
1/2 T. Worcestershire sauce
1/4 t. hot pepper sauce
1/2 t. salt

Directions
Add all ingredients to large heavy saucepan. Bring to a boil and cook over low heat about 15-20 minutes until cranberries burst and the sauce is the consistency you like. Serve as an accompaniment to turkey or a spread on sandwiches.  Serves 6-8.

The post Fresh Cranberry Chutney appeared first on The Tubby Olive.

Ingredients

Directions:
Preheat oven to 350. Cut squash in half lengthwise and place face down on shallow baking dish. Bake for 30 minutes until tender. Turn cut side up, season with the oil, Balsamic, a sprinkle of salt, and brown sugar. Bake for another 20 minutes. Serves 2.

The post Roasted Acorn Squash with Maple Balsamic appeared first on The Tubby Olive.

A tasty way to use those fall fresh apples!

Ingredients
8 oz. Farfalle pasta, cooked and cooled slightly
1 c. Roasted chicken, shredded
1 Medium zucchini, thinly sliced
2 Small yellow squash, thinly sliced
Cherry tomatoes
2 Apples, coarsely chopped
1/4 c. Walnuts, toasted and roughly chopped
1/4 c. Gorgonzola cheese (can substitute with your favorite cheese)
Sea Salt and fresh cracked pepper

Vinaigrette:
1/4 c. Tubby Olive Gravenstein Apple Balsamic
1/4 c. Tubby Olive Roasted Walnut Oil
1 t. Dijon mustard
1 small shallot, minced
1/2 T. dried Italian herbs, or your choice of fresh herbs

Directions
Whisk together the oil, balsamic and mustard to make the vinaigrette, then add the herbs and let sit for 10 minutes so that the flavors combine. In a large bowl toss the cooked, cooled pasta with the shredded chicken, then gently stir in the squash, tomatoes and apples. Top with walnuts, cheese, S & P, and dress with the vinagrette. Serves 4.

The post Pasta Salad with Gravenstein Apple-Walnut Vinaigrette 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.

Ingredients:
2 pounds large ripe tomatoes
3 tablespoons Tubby Olive Basil Olive Oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 425. Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish (a pan that is about 1.5 in. deep). Sprinkle with 2 tablespoons olive oil. Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture. Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serves 4.

*Adapted recipe from Jacques Pépin.

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