Tag Archives: dessert

Strawberries with Balsamic Vinegar


  • 1 QT  Strawberries (fresh, stems removed and sliced)
  • 6 TB  Lucini Gran Riserva Balsamic Vinegar
  • 2 TB  Sugar
  • .25 tsp  Black Pepper (fresh, ground)


Toss the strawberries with vinegar, sugar and black pepper.  Serve immediately.


Caramelized Pears with Parmigiano



Cut each pear into 8 equal pieces.  Toss the pears and sugar together gently in a bowl.

Pour the olive oil into a large sauté pan over medium heat.  Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown.  Add the cherry balsamic, salt and orange zest.  Cook 2 to 3 minutes longer or until the sauce starts to reduce.

Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.

Pumpkin Ricotta Mousse with Fig Balsamic Reduction

This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie).  I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve.  If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.

This site seems to have a nice selection of other Thanksgiving recipes.



Combine the pumpkin, 1 cup of the ricotta, olive oil,  cinnamon, ginger, nutmeg and sugar in a medium saucepan.  Simmer over medium heat for 5 minutes, then allow to cool.

Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender).  Spoon the pumpkin mixture into ramekins.  (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).

In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half.  Allow to cool for 10 minutes, until just before solidifying.  Carefully drizzle each ramekin with the fig balsamic reduction.

Chocolate Chip & Pumpkin Cookies (using Olive Oil)

This is a great Halloween dessert treat!


  • 1 can  Pumpkin (15-ounce can)
  • 1 C       Brown Sugar
  • 1/2 C  Lucini Extra Virgin Olive Oil
  • 1           Egg
  • 2 C       Flour (whole wheat or white all-purpose)
  • 2 tsp   Baking Powder
  • 1 tsp     Baking Soda
  • 1 tsp    Cinnamon (ground, high-quality)
  • 1/2 tsp  Sea Salt
  • 2 tsp    Vanilla Extract
  • 2 C        Chocolate Chips  (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)



Preheat your oven to 350 degrees.  Combine the pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.   Add flour mixture to pumpkin mixture and mix well.

Add the vanilla and chocolate chips and mix well.  Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.

Blueberry Muffins (using Olive Oil)



Adjust the oven rack to the middle-lower part of the oven.   Preheat your oven to 375°F.  Place paper liners in a standard12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar.  Gradually beat in the oil.  Beat in one half of the dry ingredients until just incorporated.  Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.  Beat in the remaining dry ingredients and then the remaining yogurt.  Again be careful to beat until just incorporated.  Do not over beat. Fold in the berries.  If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Coat each muffin cup lightly with olive oil using a pastry brush.  Distribute the muffin dough equally among the cups.  Bake until muffins are golden brown, about 25 to 30 minutes.  Test with a long toothpick to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin and serve when still warm.

Chocolate Chip, Almond and Olive Oil Cookies

This cookie recipe replaces butter with olive oil and they taste amazing!  Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.



  • 1 C           all-purpose Flour
  • 1/2 tsp   Baking Powder
  • 1/2 tsp   Salt
  • 1/4 C      Lucini Extra Virgin Olive Oil
  • 2/3 C     Brown Sugar (high quality makes a big difference)
  • 1              Egg
  • 1/2 tsp  Vanilla
  • 1/2 C     Chocolate chips
  • 1/2 C     Chopped toasted almonds


Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.  

In medium bowl whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes.  Beat in egg and vanilla until well blended, about 1 minute.

Stir in the flour mixture until just combined.  Stir in the chocolate chips and almonds until well distributed.  Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies).  Bake 12 to 15 minutes, until golden around the edges.

Remove from the oven and transfer the cookies onto wire racks to cool.

Delicate Lemon Olive Oil Cake


I have enjoyed baking with Lucini for quite awhile. Oatmeal cookies with cranberries and pomegranates, chocolate almond biscotti, focaccia bread with garlic soaked in Lucini’s Savory Fig Balsamico, pizza dough and even brownies can get a healthy jolt of good for you oils. Using Lucini Olive oil in baking is great for my vegan and vegetarian friends and a necessity when my young nephew became lactose intolerant. I know it seems like I can’t get enough of the Delicate Lemon Extra Virgin Olive Oil and the truth is I can’t. I had to bring a cake to an event and I got busy with my Lucini and created this masterpiece of a simple show stopping dessert.

¾ Cup Lemon Zest
3 eggs
2-¼ cups sugar
2 cups Lucini Delicate Lemon Extra Virgin Olive Oil
1 cup Lemon Juice
2 ½ cups flout
½ Teaspoon Baking powder
½ teaspoon baking soda
½ teaspoon salt

Generously spray a bunt pan with bakers joy. Set rack in the middle of the oven and pre heat to 350. Whisk the eggs and the zest in a large mixing bowl. Whisk in 1 cup of the sugar and whisk for 1 minute then add the olive oil and the lemon juice and whisk for another minute. I another bowl whisk together the remaining sugar and the rest of the dry ingredients. Whisk the dry ingredients with the egg mixture in three batches, whisking each one until smooth before adding the next. Pour into bunt pan. Bake for 50- 60 minutes. Cool for 5 minutes and then carefully remove and cool completely on the racks. You can sprinkle with powder sugar or mix ½ cup powder sugar with 4 tablespoons lemon juice and drizzle over the cake.

Gwen Kenneally