Fresh Strawberry Balsamic Basil Daiquiri

1/4 cup ice cubes 1/2 cup sliced fresh strawberries 4 tablespoons light rum 1/2 teaspoon Strawberry Balsamic Vinegar 2 large fresh basil leaves plus 1 small sprig for garnish Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig. Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar.

Dark Chocolate Chipotle Cookies

1 ½ cups all-purpose flour 1 ½ cups dark chocolate cocoa powder 1 tsp baking soda 2 tsp sea salt 1 cup plus 2 tbsp Chipotle Olive Oil * 2 cups sugar 2 tsp vanilla extract 2 large eggs 1 cup dark chocolate chips Preheat oven to 375°F. Use 2 tablespoons of Chipotle Olive Oil to lightly grease two cookie sheets. Set aside. Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, beat together Chipotle Olive Oil and sugar until light and fluffy. Add in vanilla and eggs, one at a time until incorporated. Add dry ingredients to wet ingredients and mix until all combined. Fold in chocolate chips. With an ice cream scoop, drop cookie dough on baking sheets about two inches apart. Bake

Olive Oil Blueberry Muffins

Everyone from kids to adults love blueberry muffins! Fresh blueberries make this breakfast treat something your family will reach for after school and after dinner too. We added a little kick and some extra fruitiness to our blueberry muffins with Blood Orange Olive Oil and our Dark Cherry Balsamic Vinegar. A must-have for baking is olive oil. It is a great substitute for butter or other oils. Not only do you get the amazing health benefits from the olive oil, but the great taste and moistness in your baked goods that you can't get otherwise. Servings: 12 standard muffins or 24 mini muffins Preparation Time: 5 minutes Cook Time: 30 minutes 3 cups all-purpose Flour 1 tbsp baking powder 1/

Stir and Drop Olive Oil Sugar Cookies

3/4 cup sugar 2/3 cup Mild Extra Virgin Olive Oil, Eureka Lemon Olive Oil, Blood Orange Olive Oil, or Persian Lime Olive Oil 2 teaspoons baking powder 2 teaspoons vanilla 1/2 teaspoon salt 2 eggs 2 cups all-purpose flour Additional sugar or decorative sugar, if desired Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of a glass onto dough to grease and press on balls until 1/4-inch thickness. Bake 8 to 10 minutes until light brown. If desired while still hot, top with decorative or additional sugar. Remove from cookie sheet

Cherry Cobbler with Crumble Topping

3 tbsp Black Cherry Dark Balsamic 1 1/2 tbsp cornstarch 1 1/2 pounds frozen, pitted cherries 1/2 cup light brown sugar plus and additional 1/4 cup 2/3 cup all-purpose flour 2/3 cup old fashioned style oats 1/2 cup sliced almonds 1 tsp ground cinnamon 1/4 tsp salt 1/2 cup Butter Olive Oil, plus more for pan Preheat the oven to 350 degrees F. Grease an 8 by 8-inch glass baking dish with Butter Olive Oil. Set aside. For the filling: In a medium bowl, whisk together the Black Cherry Balsamic, 1/2 cup brown sugar and cornstarch until smooth. Gently toss with cherries until the fruit is coated. Pour the fruit mixture into the prepared pan. For the topping: In the bowl of a food processor, combine

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