Chocolate, Olive (You) Oil Cake
1 Cup All-Purpose Flour
½ Cup Unsweetened Cocoa Powder
2 tsp baking powder
1/8 tsp salt
¾ Cup Sugar
¾ Cup Plain Greek Yogurt
3 Large Eggs
1 tsp Sonoma Baking Vanilla Extract
½ Cup Sonoma Harvest CA EVOO
¾ Cup Chocolate Chips
Preheat oven to 350F.
Grease a 9 inch round cake pan.
In a medium bowl, mix sugar, yogurt, eggs, vanilla extract and EVOO until well combined.
Gradually, add the cocoa powder, flour, baking powder and salt to the wet mixture- stirring until just combined.
Last, stir in the chocolate chips.
Pour batter into the prepared 9 in round pan.
To make strawberry hearts: 1) Cut off the tops 2) With the tops facing up, slice down the center to make 2 similar halves. 3) Slice a “V” into each half to form a heart.
Arrange strawberry hearts over the top of the cake batter.
Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes
Remove the cake from the pan and transfer to a cooling rack to finish cooling.
Sprinkle with powder sugar and enjoy!
Tasty and full of flavor, you will love our version of this classic pasta dish. Whether you take it to an end of summer bbq or whip it up to have with a glass of fruity Pinot Noir in the fall, this is sure to leave you feeling satisfied. Try pairing it with a favorite feta or mozzerella cheese!
Sonoma Harvest Pasta Salad
Serving Size: 8
1 lb Rigatoni Pasta ( or Penne or Spiral )
1 cup drained, chopped oil-packed sun dried tomatoes
1/2 cup kalamata olives, pitted and chopped
4 oz feta, crumbled
1/2 cup Sonoma Harvest Meyer Lemon Extra Virgin Olive Oil
1/4 cup Sonoma Harvest Cabernet Sauvignon Wine Vinegar
2 tbsp. fresh lemon juice
9 fresh basil leaves, torn
4 fresh green onions, chopped
Salt and Pepper to taste
Cook pasta al dente, drain and rinse with cold water. Transfer to large bowl and add tomatoes, olives, and feta. In small bowl, combine olive oil, vinegar, lemon juice, and a pinch of salt and pepper. Toss into pasta mixture. Add basil and green onions, toss well and season with salt and pepper to your taste.
Valentines Day is just around the corner, so I've been pondering a fun recipe using Chocolate that all of my loved ones are sure to enjoy. I decided on BROWNIES! Who doesn't love a good Brownie?! I’ve heard rumors about using coconut oil in brownie mix to make them taste like an Almond Joy candy bar and have always been curious to try. Being the baking snob I am, I began looking for a “from scratch” recipe with the same idea (using coconut oil as the major fat source). After a quick internet search, I found a coconut oil brownie recipe with great reviews. There are two things I look for in a good brownie: it must be moist and it must be chocolatey! These brownies score outstanding in both categories. So I began to batch up my recipe. The chocolate melted surprisingly well with the coconut oil in the microwave. I am usually very scared to melt chocolate this way; I remember growing up my mom once used this same method (without extra oil) and the whole house smelt like burnt chocolate for a day and we had to throw away what was going to be our tasty treat. For this reason, I usually use the double boiler method but it’s not worth the extra effort in this recipe. The chocolate and oil melted in a fast minute and a half. I added the remaining ingredients, poured the batter into the pan, stuck it in the oven, licked the spoon and THAT was the exact moment I knew these brownies were going to be exceptional! Rich and chocolatey with just a hint of coconut coming through for extra creamy rich flavor. The recipe said to bake for 35 minutes. I checked mine after this time and while they looked set and had a nice crust on top, when I stuck a toothpick in it came out gooey with no crumbs. I put them back in the oven and continued to check on them at 5 minute intervals. They baked about another 15 minutes. Since I read that you should wait to cut until completely cool, or even chilled, I went to bed at this point to resist temptation. When I cut into the brownies the following morning underneath that nice crust was a moist, delicious brownie. They are the perfect balance of texture. While I got to enjoy this test batch to myself, the next round on February 14th will be cut and wrapped in heart covered packaging which is sure to win over all my Valentines :) <3
Give it a try and let us know what you think!
Coconut Oil Brownies
4 ounces bittersweet chocolate
1 Cup Sonoma Harvest Organic Unrefined Coconut Oil
1 Cup granulated sugar
1 Cup light brown sugar, packed
4 large eggs
1 tsp Sonoma Baking Vanilla Extract
¾ Cup all-purpose flour
1 Cup unsweetened cocoa powder
½ tsp salt
½ tsp baking soda
Preheat the oven to 350 F. Line an 8x8 inch baking pan with parchment paper.
In a large heat safe bowl, combine the chocolate and coconut oil and microwave in 30 second intervals until melted and smooth. Let cool slightly.
Add granulated sugar, brown sugar, eggs and vanilla extract. Mix well.
Add flour, cocoa powder, salt and baking soda. Stir until just combined.
Pour the batter into the prepared baking pan and bake for about 35-50 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
Let cool completely before cutting into squares and serving.
Holiday baking is something I look forward to every year. I have my list of classics but each year I like to try at least one new creation to see if it could possibly hold a spot on my go-to Christmas baking list. Since most Christmas cookies are filled with butter, I wanted to try something made with Extra Virgin Olive Oil. Something with a little more nutritional value that I wouldn’t feel guilty about eating for breakfast rather than dessert. With a trip planned to Italy, I thought… Why not explore my Italian roots and try a biscotti cookie! I chose to use pistachios and Craisins for the beautiful Christmas colors they would bring to this cookie but I can think of many other nut/dried fruit combinations I will be trying in the future. I was a little nervous as I had never made a hard cookie before but it turns out the process was quite simple! The dough came together easily with only a wooden spoon and a whisk used. The dough was easy to handle and form into logs. I kept my oven light on and took my cookies out after about 30 minutes as they were golden on top. I let them sit for about 10 minutes before slicing. This seemed to be a good amount of time as there was not too much breakage (Just enough for a little sneak preview to get me more excited for the final product). Ten more minutes in the oven and they came out perfect! They don’t take long to cool on a baking rack. I let them sit an hour or so before I melted my white chocolate. My original intention was to drizzle the white chocolate over the cookies but it wasn’t turning out as pretty as I’d pictured. I tried dipping a few in the bowl of white chocolate but found that they came out best using a knife and spreading the white chocolate on into a nice even layer. They are delicious! The only change I would make in the future is I would use all the dough to form one loaf instead of two. I like my cookies big (after all breakfast is the most important meal of the day). The size I made is perfect for the occasion since it was the start of my holiday baking and there is much more to come! I was very pleased with the outcome and I’m proud to say this has earned a permanent spot on my Christmas Baking List.
-Katie Bishop ( Recipe & Development @ Sonoma Harvest Foods)
Christmas Biscotti w/ EVOO
In a medium bowl, combine flour, salt, and baking powder; set aside.
In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add vanilla extract.
Add dry ingredients to bowl gradually, stirring until it comes together in a dough.
Stir in almonds and Craisins.
Divide dough in half and wrap each half separately in plastic wrap.
Let chill in fridge for at least one hour (I let mine sit for 24 hours).
Adjust oven rack to middle position and preheat oven to 350 F.
Line a baking sheet with parchment paper.
Form each half of dough into an approximately 3 ½ inch by 8 inch log and place them on the baking sheet.
Bake until golden, about 30-45 minutes.
Take cookies out of oven and decrease oven temperature to 300 F.
When cool enough to handle, use serrated knife to cut logs to form 1 inch wide cookies.
Place cookies, cut side down, on baking sheet.
Put back in the oven and bake until dry and toasted, about 10 minutes more.
Remove and place on rack to cool.
Prepare double boiler – fill pot with water and bring to boil. Place metal or glass bowl on top of pot. Pour white chocolate ships in top bowl and stir until melted.
Dip cooled biscotti in melted white chocolate or drizzle over top.
2 Cups Bread Flour (or all-purpose, this will make a chewier dough)
½ tsp sugar
1 1/8 tsp Instant dry yeast
1 tsp salt
¾ Cup warm water
1 Tbsp Roasted Garlic Olive Oil
Combine bread flour, sugar, yeast, and salt a large bowl.
Add water and roasted garlic olive oil gradually, beating with electric mixer until the dough forms into a ball.
If the dough is too dry, add additional water. If it is sticky, add additional flour 1 Tbsp at a time.
Place dough on floured surface and gently knead into a smooth, firm ball.
Grease a large bowl, place dough inside, and cover with plastic wrap.
Let stand about an hour in a warm area until the dough doubles in size.
Now you’re ready to build your pizza! Try brushing the dough with roasted garlic olive oil before topping for an extra kick of flavor. (Also great when baked as is. Enjoy with one of our delightful dipping oils).
½ Cup Butter
1 Cup Sugar
1 tsp Lemon Extract
2 tsp Baking Powder
¼ tsp Salt
2 Cups All-Purpose Flour
½ Cup Milk
2 ½ Cups Fresh Blueberries
For Lemon Glaze:
1 Cup Powdered Sugar
2 Tbsp Milk
¼ tsp Lemon Extract
Preheat oven to 375°F.
Prepare 18 regular sized muffin cups by either greasing or using paper liners.
In a large bowl, mix butter until creamy.
Add sugar and beat until fluffy.
Add one egg at a time, beating after each.
Beat in lemon extract, baking powder and salt.
With a spoon, fold in half the flour and half the milk. Repeat.
Fold in blueberries.
Fill muffin cups and bake 15-20 minutes until golden brown and until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let cool.
For Lemon Glaze:
Combine all ingredients until smooth.
Drizzle over cooled cupcakes.