Ingredients 2 1/4 cups flour (preferably whole wheat flour) 2 tablespoons pumpkin pie spice 1/2 teaspoon salt 2 eggs beaten 1 cup white sugar 2 tablespoons cinnamon 1 cup chopped walnuts 1 can of pumpkin puree (15 oz) 2 teaspoons baking powder 1 cup dried cranberries 1 cup brown sugar 1/2 cup molasses 1/2 cup
2 cups sugar 2 cups self rising flour 2 tsp cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground allspice 4 eggs, room temperature 1 cup Butter Flavor Olive Oil 2 tsp vanilla extract 2 cups peeled, cored and chopped apples 1 cup chopped pecans 1/4 cup confectioners sugar Cinnamon-Pear Dark Balsamic Vinegar Condimento Directions Preheat
Ingredients: 8oz. semisweet chocolate chips 5 ½ T butter 1/3 cup Frantoio/Leccino EVOO (or your favorite fresh, mild EVOO) 1 teaspoon salt ¼ cup cocoa powder Combine chocolate chips, butter, oil and salt in a glass or metal bowl. Place the bowl over a pot of simmering water (on medium heat) OR combine above ingredients
1 box cake mix (flavor of your choice) 1 egg 1 (8 oz.) brick cream cheese ¾ -1 cup King’s EVOO (flavor of your choice. We like Blood Orange, Lemon, or Persian Lime)* Directions: Mix ingredients and place batter in fridge for at least 20 minutes. I often leave it overnight. Roll dough into 1
1 cup coconut milk 1 tbsp. Lemon Olive Oil 1 pear, cored and seeded 1 tbsp. Cranberry Pear Balsamic Directions: Combine all ingredients into a blender and blend until desired consistency. Servings: 2 cups
1 cup organic baby spinach 1 ½ cups organic frozen blueberries 1 sprig fresh mint leaves (about 8-10 leaves) 1 pinch sea salt 1 tbsp. Blueberry Balsamic Vinegar 1 tbsp. Blood Orange Olive Oil 1 cup organic green tea Directions: Add all ingredients to a blender in the order listed (so the spinach is at
12 oz Marshmallows 4 Tablespoons Butter EVOO 6-7 Cups Rice Krispies Cereal Pinch of Sea Salt (optional) Lightly grease bottom of 13×9 inch pan. On low heat, melt marshmallows and add Butter EVOO. Once melted, remove from heat and fold in Rice Krispies cereal. It is easiest if you fold the cereal in one cup at a time.
Ingredients: 6 large baking apples 1 cup sugar 2/3 cup light brown sugar 2 tablespoons apple pie spice 2 tablespoons Cinnamon-Pear Balsamic Vinegar 4 tablespoons unsalted butter 2 teaspoons Roasted Walnut Oil 2 tablespoons sugar 2 of your favorite pie crusts Directions: Preheat oven to 350o. (325o if using a glass pie plate.) Peel,
12 oz Marshmallows 4 Tablespoons Blood Orange EVOO 6-7 Cups Cocoa Krisp Cereal Pinch of Sea Salt (optional) Lightly grease bottom of 13×9 inch pan. You can use Blood Orange EVOO to grease the pan for a stronger orange flavor. On low heat, melt marshmallows and add Blood Orange EVOO. Once melted, remove from heat
Apple Chunks INGREDIENTS 6 apples, peeled and cut into 1 to 1½-inch cubes 3 tablespoons Red Apple Balsamic Vinegar 2 teaspoons Fused Lemon EVOO 1 tablespoon ground cinnamon pinch of salt ¾ cup toasted walnuts, coarsely chopped (optional) DIRECTIONS Peel, core and chop apples into 1- to 1½-inch cubes. Heat 1 tbs of lemon EVOO
INGREDIENTS 1 cup all-purpose flour 1 cup yellow corn meal 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar ¼ cup Lemon Olive Oil ¼ cup honey 1 cup milk 2 large eggs and 1 egg yolk DIRECTIONS Place oven rack in middle position and preheat oven to 375 degrees F. Place 12
8 firm, ripe bananas 2 eggs, beaten ¼ cup Sucanat or dehydrated cane juice 3 Tbsp. rice flour 1 cup shredded coconut ¼ cup Butter Flavored EVOO 3 Tbsp. each Coconut and Honey Ginger Balsamic Vinegar Peel bananas and cut in half lengthwise, then in half crosswise. Combine eggs, Sucanat and rice flour; mix well.
1 pineapple, trimmed, core removed and cut into ½” dice 1 stick unsalted butter ¼ cup brown sugar ½ cup Coconut Balsamic Vinegar ½ cup Alfoos Mango Balsamic Vinegar ¼ cup heavy cream Vanilla ice cream for serving Trim and cut the pineapple. Melt ½ stick of the butter in a large sauté pan over
Ingredients 1 teaspoon black peppercorns 2 teaspoons butter (divided) 2 teaspoons fresh thyme (chopped and divided in half) 4 ripe white peaches or about 1 3/4 lbs., halved and pitted 8 or about 1 pound ripe figs (halved lengthwise) 1/3 cup Traditional Balsamic Vinegar or Fig 1/3 cup creme fraiche 1/8 teaspoon salt Sprigs of
Ingredients 1 3/4 cups whole milk ¼ cup heavy cream ¼ teaspoon kosher salt ½ cup plus 2 Tbsp. sugar 4 large egg yolks ¼ cup Blood Orange, Lemon, or Persian Lime EVOO Preparation Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.
Ingredients •1 cup butter ((1/2 lbs.) at room temperature 1/2 cup powdered sugar •2 tablespoons powdered sugar (for garnish) •2 1/3 cups all-purpose flour •2 cups granulated sugar •1 teaspoon baking powder •4 tablespoons Sorrento Lemon Olive Oil •4 Large eggs Directions Preheat oven to 350 degrees F. In a bowl, with an electric mixer
Ingredients: 1 package yellow cake mix (with pudding added) 1/4 cup white sugar 1 cup Fused Whole Lemon EVOO 1 8-ounce container sour cream 4 eggs 1 tablespoon lemon extract Directions: Preheat oven to 325. Grease and flour 9 or 10-inch tube cake pan. In large bowl, combine cake mix and sugar. Make a well
ngredients ¼ cup Persian Lime Olive Oil ¼ cup unsalted butter 3/4 cup sour cream 2 cups miniature marshmallows 1/2 lb white chocolate morsels 3 tablespoons fresh lime juice finely grated zest of two limes, about 1 tablespoon 1 cup granulated sugar Directions Grease an 8″ x 8″ square baking pan. Combine sugar, lime zest,
INGREDIENTS 1/3 cup Blood Orange Fused Olive Oil 1/3 cup honey 2 teaspoons vanilla extract 1 cup peanut butter 2 cups dry oatmeal 1 1/3 cups shredded coconut, unsweetened ½ cup ground flaxseed In a medium bowl whisk together the blood orange EVOO, peanut butter, honey, and vanilla extract until well combined. Fold in the
INGREDIENTS 1 cup walnut pieces 1 pound 4 ounces dark chocolate (five 4-ounce bars) 1/8 teaspoon salt 1/2 teaspoon baking soda 1 can or bottle (14 ounces) sweetened condensed milk 1/4 cup Blueberry Balsamic DIRECTIONS Place the walnut pieces into a dry skillet and toast over very low heat, about 15 minutes, flipping the skillet
Ingredients: 1/2 cup cocoa powder 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking soda 1 tablespoon Tangerine Dark Balsamic Vinegar 2 large eggs, beaten with enough cold water to equal one cup 1/2 cup Whole Fruit Blood Orange Olive Oil + more for greasing
1 (16 oz.) package oreo cookies 1 (8 oz.) package 1/3 less fat cream cheese, softened 2 c. Ghiradelli semi-sweet morsels 5 Tbsp. Raspberry Balsamic Vinegar (Can use other Balsamics such as strawberry, blueberry, vanilla, etc.) Crush the whole package of cookies. Blend the crushed cookies and softened cream cheese in a mixer until creamy.
INGREDIENTS 1/2 cup King’s Red Apple Balsamic Vinegar 3/4 cup of Brown Sugar 2 tablespoons of butter (not margarine) Pecans, Coarsely chopped (optional) INSTRUCTIONS Melt butter over medium heat, add red apple balsamic vinegar, brown sugar and pecans. Simmer until sugar dissolves completely. BE CAREFUL NOT TO BURN!!! Drizzle over ice cream, oatmeal, or
Ingredients: 2 ounces 1/3-less-fat cream cheese, softened 1/4 cup unsalted butter, softened 1/3 cup Blood Orange Infused Extra Virgin Olive Oil 1 cup sugar, divided 1 tablespoon 2% milk 2 teaspoons vanilla extract 1 large egg 8 ounces all-purpose flour (about 1 3/4 cups) 3/4 teaspoon baking powder 1/2 teaspoon salt Cooking spray Preparation:
1 stick melted butter 1½ cups sugar 3 whole eggs 1 cup sweetened coconut flakes 1 tsp King’s Coconut balsamic vinegar 1 tsp vanilla extract 1 8-9 inch pie crust Preheat oven at 350°F. Combine all of the filling ingredients and pour in unbaked pie shell. Bake for 45 minutes until golden brown
Ingredients: 6 T. all purpose flour 6 T. old fashioned oats 3 T. brown sugar 1 T. granulated sugar 1/4 t. ground cinnamon 1/4 t. Himalayan Pink Sea Salt 1/4 t. baking soda 1 egg 1/2 t. vanilla 2 T. Butter EVOO Directions:Preheat oven to 350 degrees F. In a small bowl, combine the flour,
Ingredients Vanilla ice cream 2 cups of strawberries, hulled and sliced 6 tbsp of Vanilla Balsamic Vinegar Instructions In a large bowl, toss the strawberries with the vanilla balsamic, then refrigerate 10-15 minutes. Spoon ice cream into bowls and top with strawberry mixture. Serves 4.
Ingredients Box of brownie mix of your choice King’s Blood Orange Olive Oil Instructions Simply replace the oil the box of brownies calls for with the Blood Orange Infused Olive Oil. It’s that EASY!
Ingredients 5 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon salt 2 packages rapid rise yeast 2 cups warm water 1/4 cup Certified Organic Butter Olive Oil 2 large eggs 2 tablespoons Certified Organic Butter Olive Oil 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) 1/2 cup brown sugar 1 tablespoon ground cinnamon