Desserts

Ingredients: ~ L.O.V.E's Blood Orange Olive Oil for frying 10 oz. Whole Milk Ricotta Cheese 2 Large Eggs 1 1/3 Cup Flour 1 Tbsp. Cinnamon 1 tsp. Baking Soda 4 Tbsp. Sugar 1 tsp. Vanilla Extract ~ Powdered Sugar to coat ~ Cinnamon & Sugar Mix to coat ​ ​ Instructions: Heat your olive oil to 320 degrees- you want it hot to fry, but not cook too fast. Mix the ricotta cheese, vanilla, sugar and eggs together in a bowl. Add the baking soda, cinnamon, salt and flour. Lay out some wax paper over a cutting board. Scoop out the dough into about one inch balls (they expand slightly when fried). When the oil is ready, drop the donuts in and fry for about 5 minutes- until cooked throughout and golden brown. Let rest on a drying rack, then roll in powdered sugar or cinnamon sugar mix. Enjoy!

Ingredients: 4 oz. Unsweetened Chocolate 4 oz. Semi-Sweet Chocolate ½ Cup Whole Cream 3 Tbsp. L.O.V.E.'s Raspberry Balsamic Topping Options: Cocoa Powder Powdered Sugar Chopped nuts Shredded coconut PB2 Powdered Peanut Butter Directions: First, place a small pot on LOW heat on the stove. Chop the chocolate into pieces and place in the pan. Stir constantly while slowly melting the chocolate. Once melted and smooth, turn the heat OFF, but keep the pan on the burner and keep stirring constantly. Add the cream and Raspberry Balsamic vinegar and stir until smooth. Cover the pot and place in the refrigerator for one hour. After cooled for one hour, scoop the truffles into portions. (Small paper soufflé cups work the best, or just make small "drops" of spoonfuls onto a plate). Place back in the refrigerator for an hour. Thirty minutes before you are ready to hand-roll your truffles, place the portioned chocolates on the counter to rise in temperature. Using gloves, roll the portioned chocolate between your hands into a ball. Then, roll the truffle balls in your toppings of choice to coat. Place on a serving platter and enjoy! Tips: Drizzle L.O.V.E.'s Blood Orange Olive Oil & Raspberry Balsamic on the platter before you plate the truffles for a striking and delicious presentation!

Ingredients : 2.5 Cups Flour 2.5 tsp. Baking Powder 1/4 tsp. Salt 1 Large Egg 1/2 Cup Sugar 1/3 Cup L.O.V.E.'s Blood Orange Olive Oil 1/3 Cup Cold Water 1 Tbsp. Orange Zest 1 Tbsp. Orange Juice 2.5 Tbsp. Poppy Seeds Preparation: Mix the wet ingredients separately, creaming the sugar and egg first in your mixer. Than add the cold water, and L.O.V.E.'s Blood Orange Olive Oil. Then add orange zest, orange juice, and poppy seeds to the wet ingredients. Mix the dry ingredients in a small bowl and then add them slowly to the wet ingredients. Wrap in plastic wrap and chill in the refrigerator for atleast 30 minutes. Then roll them out, cut them with your favorite cookie cutter and bake on a baking sheet for about 10 minutes at 350 degrees until they are golden brown on the edges. Enjoy!

Ingredients: 1 ½ Cups Semi- Sweet Chocolate Chips 3/4 Cups L.O.V.E.'s Blood Orange Olive Oil 1 1/2 Cups Sugar 1/2 Tbsp. Cinnamon 1 Cup Unsweetened Cocoa Powder 6 Large Eggs ​ Instructions: Pre-heat oven to 350º. Next, spray a spring-form pan with olive oil to grease. In a small pot over medium-low heat, melt 1 C. of the chocolate chips and slowly add the olive oil as the chocolate becomes liquid. Once completely melted, turn off the heat and add the sugar- whisk to combine. Once completely combined, add the cinnamon and then slowly add the cocoa powder; whisking just until incorporated. Add the eggs one at a time, whisking well after each addition. Once thoroughly mixed, pour the batter into the greased cake pan. Sprinkle the left-over ½ C. of chocolate chips on top. Bake for 45 minutes. Let the cake cool on a baking rack and serve while still warm, or after chilled in the fridge. Enjoy!

Ingredients Cake: ¾ Cup L.O.V.E.'s Lemon Olive Oil + 1 t for greasing the pan 1 Whole lemon 1 Cup of flour 5 Large eggs (Separated- save 4 of the egg whites!) ¾ Cup granulated sugar 1½Tbsp. Sugar in the RAW Ingredients Icing: 3 Tbsp. L.O.V.E.'s Wild Blueberry Balsamic Vinegar 2 Tbsp. granulated sugar 1 Cup Heavy Whipping Cream Cake Preparation: Put oven rack in middle position and preheat oven to 350°F. Grease a 9" spring form pan with some oil, then line the bottom with a round of parchment paper. Put some oil on top of the parchment as well.Grate 1½ tsp. of lemon zest. Squeeze 1½ Tbsp. of fresh lemon juice for later.Beat all five egg yolks together with ½ C. of sugar in a large bowl. Beat at high speed until thick and pale. (about 4 minutes). Reduce speed to medium and add L.O.V.E. lemon olive oil and saved lemon juice beating until just combined. It may still look separated at this point. Stir in the flour and lemon zest (do not beat).Beat egg whites (from 4 eggs) with ½ tsp. salt in another large bowl. Beat until foamy, then add ¼ cup sugar a little at a time, beating, until egg whites just hold soft peaks, (about 3 minutes.)Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.Transfer batter to spring form pan and tap to release any air bubbles. Sprinkle top evenly with remaining 1½ Tbsp. of RAW sugar. Bake until puffed and golden. (about 45 minutes.) Cool cake completely before icing.