Desserts

Ingredients

• ½ cup or 100ml Orange Extra Virgin Olive Oil
• ¾ cup or 170g brown sugar
• ¼ cup or 55g granulated sugar
• 2 teaspoons pure vanilla extract
• 1 large egg
• 1 ¼ cups or 160g Sunrise Pastry Flour
• 1 Tbsp Curiouser Foods Turmeric Latte Spice Blend
• ½ tsp baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine pink himalayan salt

Method

• Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
• Whisk flour, Turmeric Latte Spice Blend, baking powder, baking soda,  and salt in a small bowl and set aside.
• In a larger bowl, whisk together the sugars and vanilla. Add egg to sugar mixture and whisk until fluffy and opaque. While whisking, slowly pour in the olive oil until completely combined. 
• Fold in dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir with a spatula or wooden spoon until just combined. Don't overmix — stop as soon as no dry streaks remain.
• Scoop: Portion the dough into approximately 2-tablespoon sized scoops onto your prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
• Bake: Bake for about 10 minutes, or until the cookies are puffy and just starting to crack on top. They may look a little underdone — that's perfect! They will continue to set as they cool.
• Cool: Let the cookies rest on the baking sheet for 5 minutes— they will spread and flatten beautifully as they cool. Transfer to a wire rack to finish cooling.

Tips:

• For best results, use a kitchen scale.
• Flour: Pastry flour makes these cookies tender. If you only have all-purpose flour, the cookies will still work but will be slightly chewier.
• Measuring flour: If measuring by cup, spoon the flour into the cup and level off — don't scoop directly or you'll pack in too much.
• The olive oil drizzle: Pouring slowly while whisking is key to a smooth, emulsified dough. Think of it like making a vinaigrette!
• Cracked tops = done: The cookies are ready when they puff up and show small cracks on top. Pull them while they still look slightly soft in the center.
• Spreading: These cookies spread as they cool, so don't press them down before baking.

Rich, fudgy chocolate cookies made with our Arbequina Extra Virgin Olive Oil and topped with a flurry of smoked sea salt. Makes approximately 36 cookies.

Ingredients

• 2 cups (240g) Sunrise Pastry Flour
• ¾  cups (75g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾  teaspoon kosher salt
• 2 cups (400g) granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons strong coffee, cooled
• 2 teaspoons pure vanilla extract
• ¾ cups (180ml) Arbequina Extra Virgin Olive Oil
• 1 cup dark chocolate chips or chunks
• Applewood Smoked Sea Salt, for topping

Method

Mix the dry ingredients: In a medium bowl, sift together Sunrise Pastry Flour, cocoa powder, baking soda and kosher salt. Set aside.

Mix the wet ingredients: In a large bowl, whisk together sugar, eggs, coffee, and vanilla extract until smooth, fluffy, and slightly opaque, about 1–2 minutes 

While whisking, slowly drizzle in olive oil in a thin, steady stream and continue whisking until completely combined and glossy.

Combine: Add the dry ingredients all at once to the wet ingredients. Use a stiff spatula or wooden spoon to fold together until almost fully combined. Just before the last streaks of flour disappear, fold in chocolate. Mix until no dry streaks remain — do not overmix.

Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 60 minutes, or overnight. This step is important — it deepens the chocolate flavor and helps the cookies hold their shape.

Preheat & prep: When ready to bake, place a rack in the upper third of the oven and preheat to 350°F. Line a rimmed baking sheet with parchment paper.

Scoop & top: Remove the dough from the fridge and scoop into 2-teaspoon sized portions onto the prepared baking sheet, spacing about 2 inches apart. Finish with a pinch of smoked sea salt, for topping.

Bake: Bake for 8–9 minutes, until the edges are dry and set but the centers still look slightly soft. Do not overbake — these cookies firm up as they cool.

Cool: Allow cookies to cool on the baking sheet to room temperature before transferring to an airtight container or cookie tin. They keep well for up to 5 days.

Notes

A few notes:

• Sifting matters: Cocoa powder tends to clump. Sifting it with the flour gives you a smoother, more evenly mixed dough.
•  The coffee: You won't taste it, but a small amount of coffee intensifies the chocolate flavor dramatically. Cooled espresso or any strong brewed coffee works great.
• The olive oil drizzle: Arbequina olive oil has a mild, fruity flavor that pairs beautifully with dark chocolate. Add it slowly while whisking to create a smooth, emulsified batter.
• Don't skip the chill: Refrigerating the dough helps control spreading and gives the flavors time to develop. Overnight chilled dough produces the best cookies.
• Smoked sea salt: A little goes a long way. A light pinch per cookie is all you need to make the chocolate flavor pop.

• 4 large eggs at room temperature
• 1 cup Flavored Olive Oil
• ⅔ cup water
• 2 cups pureed pumpkin
• 3 cups sugar
• 3 ½ cups flour, sifted
• 1 ½ tsp. salt
• 1 ½ tsp. Nice Spice Northwoods Pie Spice
• 2 tsp. baking soda
• ½ cup golden raisins or dried cranberries (optional)
• ½ cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.  Grease 3 1-pound loaf pans with olive oil or spray with cooking spray.  In a large bowl lightly beat the eggs.  Add the olive oil, water, pumpkin puree, and sugar and whisk with a fork to combine thoroughly.  Sift some flour into a small bowl.  Measure out 3 ½ cups of the sifted flour by spooning the flour into a measuring cup and leveling the top off with a knife.  Then sift the measured flour again together with the salt, Northwoods Pie Spice, and baking soda into the mixing bowl.  Stir into the wet ingredients until just combined.  Stir in raisins, cranberries, or nuts, if using.  Pour into prepared loaf pans, nudging batter into corners.  Bake for 45-60 minutes, or until a cake tester inserted into the center comes out clean.  Cool on a rack for 10 minutes before removing from pan to completely cool.

• 2 cups flour
• 1 tbsp. baking powder
• 1 tbsp. + ¼ tsp. Nice Spice Northwoods Pie Spice
• ¼ tsp. Salt
• 1 cup brown sugar
• ¾ cup white sugar
• 1 cup sweetened shredded coconut
• 1 cup shredded peeled carrot
• 1 cup raisins
• 1 small green apple, peeled and coarsely chopped
• ½ cup chopped walnuts
• 1 cup Blood Orange Olive Oil
• 3 large eggs
• 1 tbsp. Vanilla extract

Preheat your oven to 375 degrees.  Line 18 muffin cups with liners.  Sift first 4 ingredients into a large bowl.  Mix in both sugars, then coconut, carrot, raisins, apple, and nuts.  Whisk oil, eggs, and vanilla extract in a medium bowl to blend.  Gradually mix oil mixture into dry ingredients, occasionally scraping sides of the bowl.  Divide batter among muffin cups.  Bake until tester inserted into center comes out clean and tops are deep golden brown (about 25 minutes).  Transfer to a rack to let cool.

• 1 large unwaxed orange
• 1 large unwaxed lemon
• 6 tbsp. Blood Orange Olive Oil
• ¾ cup + 2 tbsp. Sugar
• 4 eggs
• ¾ cup ground almonds
• Powdered sugar to dust

Wash the orange and lemon and put them both in a saucepan.  Cover with water, bring to a boil, and simmer for 30 minutes or so, until soft.  Remove from the water and leave to cool.  Cut the orange and lemon in half, discard the pits and put the skin and pulp in a food processor, process to a puree and set aside.  Beat the olive oil, sugar, and eggs together until light and fluffy.  Stir in the ground almonds and baking powder.  Add the pureed fruit and stir until thoroughly mixed.  Spoon the batter into the prepared cake pan (8 inch cake pan).  Bake at 350 degrees for 50-60 minutes, or until the cake is golden and risen.  Leave to cool in the pan until completely cold.  Turn out and dust with powdered sugar.  

• ½ cup sugar
• 3 egg yolks
• 3 tbsp. Balsamic Vinegar (any flavor)
• 1 ¼ cup whole milk
• Ground black pepper to taste

Put the sugar, yolks, and vinegar in a heat proof bowl and beat with an electric beater until thick and creamy.  Pour the cream into a sauce pan and heat to simmering point.  Remove from the heat and stir into the egg mixture.  Return to the pan and stir over very low heat until slightly thickened and custard-like.  Remove from the heat, pour into a clean bowl and leave to cool.  When the custard is cooled, stir in some coarsely ground black pepper to taste, then transfer to an ice cream maker and churn until frozen.