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Olive Oil Sugar Cookies
Dessert American

Olive Oil Sugar Cookies

4.2

Prep
10 min
Cook
24 min
Total
64 min

Instructions

  1. 1 Preheat the oven to 365 degrees F (185 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cream together eggs, olive oil, and sugar in a bowl using an electric mixer until smooth and pale gold in color. Add flour, baking powder, and salt and mix until just combined. Fold in chocolate chips. Shape dough into a ball and refrigerate for 30 minutes.
  3. 3 Use a teaspoon to drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between as cookies will spread. Refrigerate leftover dough to bake in batches.
  4. 4 Bake in the preheated oven until just golden around the edges, about 8 minutes. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

By Buckwheat Queen

Curried Butternut Squash and Apple Bisque
Dessert American

Curried Butternut Squash and Apple Bisque

4.8

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place squash onto a baking sheet cut-side down.
  3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Chocolate Olive Oil Cake
Dessert American

Chocolate Olive Oil Cake

4.0

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
  2. 2 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  3. 3 Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

By Diana Moutsopoulos

Grilled Polenta with Strawberries
Dessert American

Grilled Polenta with Strawberries

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine strawberries, orange-flavored liqueur, and sugar in a small bowl: stir to coat.
  2. 2 Cut polenta into 8 slices (½- to ¾-inch-thick). Lightly brush with olive oil; season with salt and black pepper.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly coat the grate with cooking spray.
  4. 4 Cook polenta slices on the preheated grill, 7 to 10 minutes per side.
  5. 5 Place 2 polenta slices each onto 4 plates; top each with ¼ strawberry mixture.

By Bren

No Egg Chocolate Mug Cake
Dessert American

No Egg Chocolate Mug Cake

3.8

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug until well combined. Stir in chocolate chips and almonds.
  3. 3 Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.

By Chantal

Chocolate Fudge Banana Bread
Dessert American

Chocolate Fudge Banana Bread

4.4

Prep
10 min
Cook
80 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. 2 Combine flour, sugar, pudding mix, salt, and baking powder in a bowl; stir in bananas, 3/4 cup chocolate chips, eggs, and oil. Pour batter into the prepared pan; sprinkle remaining 1/4 cup chocolate chips on top.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes.

By Nicole Cramblit

Gluten-Free Wacky Depression Era Chocolate Cake
Dessert American

Gluten-Free Wacky Depression Era Chocolate Cake

4.6

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
  2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Triple Chocolate Tofu Brownies
Dessert American

Triple Chocolate Tofu Brownies

4.4

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl; set aside.
  3. 3 Place tofu in a blender; cover. Blend until smooth. Add sugar and olive oil; blend for 1 minute. Pour into a bowl; stir in vanilla extract.
  4. 4 Place bittersweet chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted. Stir melted chocolate into tofu mixture until combined. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in chocolate chips; transfer to the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

By Ashely

Zucchini Cornbread Pie
Dessert American

Zucchini Cornbread Pie

4.3

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
  3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
  4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Vegan Zucchini Brownies
Dessert American

Vegan Zucchini Brownies

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
  2. 2 Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
  3. 3 Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
  4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

By Moh

Spinach Feta Brownies
Dessert American

Spinach Feta Brownies

5.0

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
  2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
  3. 3 Stir together flour, baking powder, and salt in a large bowl.
  4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
  5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
  6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
  7. 7 Allow to cool for 10 to 15 minutes.
  8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Lemon Mug Cake
Dessert American

Lemon Mug Cake

4.1

Prep
2 min
Cook
5 min
Total
12 min

Instructions

  1. 1 Combine flour, baking powder, baking soda, and salt in a small bowl. Whisk together milk, brown sugar, olive oil, egg, lemon juice, and lemon zest in a separate bowl. Add milk mixture to flour mixture and stir until batter is well combined, leaving a few lumps.
  2. 2 Grease a large microwave-safe mug with butter. Pour batter into the mug. Microwave for 3 minutes. Remove and leave to set for 5 minutes.

By Martini????

Mango Cake with Olive Oil and Greek Yogurt
Dessert American

Mango Cake with Olive Oil and Greek Yogurt

4.5

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  2. 2 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
  3. 3 Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana Moutsopoulos

Chocolate Apple Zucchini Picnic Cake
Dessert American

Chocolate Apple Zucchini Picnic Cake

4.8

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish; set aside.
  2. 2 Combine zucchini, apple, brown sugar, eggs, olive oil, and vanilla extract in a bowl.
  3. 3 Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, salt, and baking powder together into a separate bowl; gently stir into zucchini-apple mixture until fully incorporated. Transfer batter to the prepared baking dish; sprinkle chocolate chunks and pepitas over top.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool before slicing.

By Oxbow Farm

Zucchini Chocolate Chip Cupcakes
Dessert American

Zucchini Chocolate Chip Cupcakes

4.0

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or line with paper liners.
  2. 2 Combine flour, hot chocolate mix, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
  3. 3 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy. Beat in eggs, one at a time; stir in sour milk and vanilla extract. Beat in flour mixture just until incorporated; stir in zucchini and chocolate chips. Pour batter into the prepared cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in tins on a wire rack for at least 10 minutes before removing from cups.

By Veronica

Santa Fe Carrot Cake
Dessert American

Santa Fe Carrot Cake

5.0

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
  2. 2 Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
  3. 3 Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
  4. 4 Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
  5. 5 Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

By Kbird

Rice Cooker Muffin Cake
Dessert American

Rice Cooker Muffin Cake

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Spray rice cooker bowl with cooking spray.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.
  3. 3 Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.
  4. 4 Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By cynthri

Chocolate-Orange Cupcakes with Pistachio Buttercream
Dessert American

Chocolate-Orange Cupcakes with Pistachio Buttercream

4.8

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.
  2. 2 Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer.
  3. 3 Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter.
  4. 4 Pour batter into prepared muffin cups, 2/3-full.
  5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  6. 6 Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached.
  7. 7 Ice the cooled cupcakes; garnish with grated chocolate.

By Pietime

Paleo Persimmon Pie
Dessert

Paleo Persimmon Pie

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Lightly grease an 8-inch pie pan with olive oil.
  2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
  3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Nesquik® Brownie in a Mug
Dessert

Nesquik® Brownie in a Mug

3.9

Prep
5 min
Cook
2 min
Total
9 min

Instructions

  1. 1 Mix 1/4 cup plus 2 tablespoons powdered chocolate drink mix, flour, and salt together in a microwave-safe mug. Add water and olive oil; stir thoroughly until mixture is smooth.
  2. 2 Microwave mixture until center is fudgy and top looks dry, about 1 minute 55 seconds. Let cool for 2 minutes before serving.

By Emily

Moist Orange Cake with Olive Oil
Dessert

Moist Orange Cake with Olive Oil

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
  3. 3 Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

By vickypicks

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Parsnip, Pear, and Apple Soup
Dessert

Parsnip, Pear, and Apple Soup

5.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
  3. 3 Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
  4. 4 Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
  5. 5 Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
  6. 6 Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
  7. 7 Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

By BigShotsMom

Grilled Nectarines with Goat Cheese
Dessert

Grilled Nectarines with Goat Cheese

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine Cabernet and sugar in a saucepan. Boil until reduced to 1/2 cup. Let syrup cool.
  2. 2 Place goat cheese and Gorgonzola in a blender with milk. Blend until smooth. Add additional milk, 1 tablespoon at a time, if necessary.
  3. 3 Cut the nectarines in half lengthwise and remove the pits.
  4. 4 Lightly brush nectarines with olive oil and place on the grill for 3 to 4 minutes.
  5. 5 Once nectarines are cooled, place a spoonful of the goat cheese mousse in the center of each nectarine. Drizzle with Cabernet syrup.

By 14 Hands Winery

No-Egg Blueberry Mug Cake
Dessert

No-Egg Blueberry Mug Cake

4.4

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Combine flour, sugar, vanilla sugar, and baking powder in a large mug. Add milk and oil; mix batter well with a fork or a small whisk. Carefully fold in blueberries so they are completely covered with batter.
  2. 2 Microwave on high until cake has risen by 50%, 30 seconds to 2 minutes, depending on strength of your microwave. Allow to cool in the mug for a few minutes. Dust with confectioners' sugar.

By Chantal

Banana Coconut Cupcakes
Dessert

Banana Coconut Cupcakes

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  2. 2 Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

By Lee Caglioti

Olive Oil Cranberry Bundt Cake
Dessert

Olive Oil Cranberry Bundt Cake

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
  2. 2 In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
  3. 3 In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
  4. 4 Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

By MIRADESSY

Banana Mug Cake
Dessert

Banana Mug Cake

3.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine flour, brown sugar, white sugar, and vanilla sugar in a large microwave-safe mug. Add egg and mix well. Stir in oil, milk, mashed banana, and pecans. Mix well to incorporate all the flour.
  2. 2 Microwave at high power until cake has risen and is cooked through, 2 1/2 to 3 minutes. Remove and allow to cool slightly before eating.

By Allrecipes Member