Recipes — Dessert

Amy Ingram

Blood Orange Olive Oil Chocolate Chip Cookies

Ingredients: 1 cup Whole wheat flour 2/3 cup Packed brown sugar 1/2 tsp. Baking soda 1/2 tsp. Salt 1/2 tsp. Vanilla Extract 1/2 cup Chocolate Chips  tsp. Molasses 2 Tbsps. LG Blood Orange Infused Olive Oil 1 egg Directions: Preheat oven to 350 F. Mix together flour, baking soda, and salt. In a separate bowl combine, olive oil, brown sugar, egg, vanilla, and molasses until smooth. Add in dry ingredients and mix until well combined. Stir in chocolate chips. Spoon cookie dough onto an ungreased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Cool for a few minutes...

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Amy Ingram

Chaga Date Truffles (Vegan)

Chaga is a mushroom that typically grows on birch trees in colder climates across the Northern Hemisphere. It has been used for centuries for it's health benefits.   Ingredients:  3 Tbsp. chaga powder 1 1/2 cups medjool dates, pitted 3 Tbsp. coconut or quick cooking oats 1 Tbsp. LG Chocolate Dark Balsamic Pinch sea salt   Directions:   -Purée chaga powder, dates, 3 Tbsp. coconut, balsamic and salt in a food processor until almost smooth, adding water by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine. -Scoop...

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Amy Ingram
Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble

Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble

Chef Dany Duguay’s Blood Orange Olive Oil Cake with Torino Chocolate Balsamic Marble This collaboration is a part of Chef Dany's #localwithchefdany project Ingredients: 1 1/4 cups all purpose flour 3/4 cup sugar 2 eggs 1/3rd plus 2 TBSP Liquid Gold Blood Orange Infused Olive Oil 1 tsp vanilla 3 TBSP orange/blood orange juice Zest of 1 orange/blood orange 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/8th cup Liquid Gold Torino Chocolate Whole Ingredient Balsamic Vinegar Icing sugar for dusting Method: 350' Greased and parchment lined 9" spring form cake pan Mix eggs and sugar until...

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Amy Ingram

Peruvian Picrones

Serves: 24 Made with a bright-orange local squash and sweet potato mashed into a purée—and traditionally fermented, kneaded into rings, and fried in a pan of bubbling oil. Ingredients: 1 Tbsp.  dry baking yeast 1 tsp.  sugar 1/4 cup water 1 Tbsp. ground corn or cornmeal 1/2 tsp.  sea salt 1/4 tsp. crushed anise 3 cups white flour (I use spelt) 1 cup beer (or soda water) 1 cup cooked butternut squash or pumpkin, pureed Extra Virgin Olive Oil for Frying   Syrup: 1/2 cup sugar 1 cup your choice of Apricot, Honeybell Orange, or Coconut White Balsamic  1/2 cup...

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