Ingredients:

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish

Method:

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 agrumato 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 F 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.

Ingredients:

1 lb. dark chocolate chips or whole bars chopped coarsely
1 cup heavy cream
1/2 cup milk
2 Tbs. Blood Orange Fused Olive Oil
1 Tbs. Fresh Orange Zest
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons Tangerine Dark Balsamic or Traditional Balsamic
Cookies, Fruit, marshmallows, or pound cake, for serving

Method:

Special equipment: 6-quart slow cooker
Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving.

Ingredients:

Brownie
1/2 cup of CA Organic Arbequina EVOO
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Method:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
In a medium bowl, mix the olive oil, sugar, and vanilla. Beat in eggs. 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.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Ingredients:

Ganache
9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Vinegar
2″ long strip of tangerine zest
a pinch of kosher salt – optional

Method:

Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small saucepan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.