Vanilla Cupcakes with Blood Orange Olive Oil

This little treat came in my search to make the most of a special olive oil I recently purchased at "We Olive" in donwtown Ventura. The sales person sampled a lovely smooth olive oil with a tart blood orange flavor. The olive is sweet and savory at the same time.

This recipe includes a variety of my favorite ingredients. Olive oil, which is rich and smooth. Blood orange, reminds of my trip to Italy. Vanilla, the woody sweet notes are my favorite of all.

These cupcakes are so simple to make and can made in less than an hour! You could use plain olive oil in these, or hunt down your own special flavor at "We Olive" like I did. Another cool thing, is that "We Olive" will fill your containers with oil or vinegers for a per ounce fee. What a great way to try some new flavors!

Vanilla Cupcakes with Blood Orange Olive Oil

Ingredients

1 1/4 Cup Flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup plain nonfat yogurt

1/2 cup white sugar

1/4 cup light brown sugar

1/3 cup blood orange olive oil (regular olive oil is okay!)

1 egg white

1/2 vanilla bean (removed from pod)

1/2 tsp vanilla extract

How To:

1. Preheat oven to 350 degrees. Prepare cupcake tin with cupcake papers. Aproximately 12.


2. Mix flour, salt, baking powder and baking soda.


3. In seperate bowl, mix egg white, yogurt, vanilla bean, vanilla extract, and sugar until smooth.


4. Blend the wet ingredients into the dry ingredients. Mix util smooth and free of lumps.


5. Portion into cupcake papers.


6. Bake until golden grown. 20-22 minutes. Use a toothpick to test if done. If the tooth pick is clean after plunging into a cupcake it is done. If sticky when it is removed, continue cooking until done.


7. Let cool.

Vanilla Bean Frosting

1 Stick unsalted butter, softened

4 Cups Powdered Sugar

3 tsp milk or half n half

1/2 vanilla bean (removed from pod)

1 tsp vanilla extract

1. Warm milk in microwave for 10-30 seconds. Acoid scalding


2. Add vanilla beans to milk and let stand 10-20 minutes until cool.


3. Blend butter, milk, vanilla beans and powdered sugar until smooth.


4. Allow to set and frost cupcakes. If you prefer a runnier glaze, add 1-2 tsps more milk to thin.


5. Enjoy!

These are very simple and I hope you try this recipe!

Creme Brulee with vanilla beans

This is a recipe that requires a little bit of time, but is worth the wait. Most the time you need is passive, letting the creme brulee cool in the fridge before serving.

The traditional creme brulee recipe is a french one, an translates to burned cream. The recipe is also made in other countries, using a similar process, called a 'burnt cream' or 'trinity cream'. The recipe is one of an egg and cream custard with a hard caramilized crust. The dessert can be served chilled or warm. I prefer chilled.

The recipe also requires some form of heat to caramilize the sugar top. I first used the broiler method, using the broiler feature in my oven. This takes quite a few minutes and heats the custard to a warm temperature. Some comments on recipe boards say that you can wrap the custard in ice, on a pan to offset the heat of the oven. This seems like too much effort! So I purchased a small butane torch at a discount hardware store - Harbor Freight. The $4.99 purchase was the right one to make.

The result a cold custard with a warm, crunchy sugared caramel top. PERFECT.

I would serve this with a lighter dinner, as it is a rich dessert. Serve with a nice cup of espresso or strong coffee.

Creme Brulee with Vanilla Bean

Serves 6

Ingredients:

10 Egg Yolks (room temperature)

1/2 cup white sugar

3/4 tsp vanilla extract

1 vanilla bean

2 cups heavy cream

2 cups non fat half and half (use all heavy cream if prefer a richer dessert)

6 tsps brown or white sugar for caramel top

1. Preheat oven to 300 degrees.


2. Beat egg yolks in a glass bowl. Bowl can be used later as teh double boiler.


3. Mix in 1/2 cup sugar and the 3/4 tsp vanilla into teh egg mixture.


4. Heat the cream and half and half in a saucpan.


5. Split the vanilla bean. Mix the beans in the cream and add the bean to liquid. Heat to a low simmer. Allow the mixture to heat for about 10 minutes. Do not boil. Stir often to avoid scorching.


6. Remove teh cream from the heat and allow to cool for 10 minutes.


7. Slowly add warm cream to the egg mixture. Stir constantly to avoid scrambling the eggs. This step is called "tempering". It allows the eggs to be warmed to the same temperature as the cream, without cooking or scrambling the eggs. Continue adding teh cream until the mixture is smooth and well stirred.


8. Bring a saucepan of water to a low boil. Place the glass bowl, with cream and egg mixture on top of the boiling water pan.


9. Stir the mixture on the double boiler until the mixture coats the back of a spoon. 2-5 minutes. Do not overcook. Remove from heat.


10. Pour into small baking dishes or ramikens. Place on a baking sheet.


11. Bake for 30 mintes.


12. Remove from oven. Allow to cool to room temperature. Cool in refigerator for at least 1 hour, or overnight.


13. Add 1 tsp of sugar to each dish.


14. Heat under broiler or with a butane torch until golden brown and bubbly. Do not allow to overcook and burn.


15. Serve or refrigerate again until cold again.

Serve with coffee or espresso.

Stuffed Passilla Chile (Vegetarian)

This is an alternative to the heavier, more fattening Chile Relleno. A traditional Chile Relleno is a cheese filled chile, that is battered with an egg and flour mixture and deep fried. The fried chile is served then with a red chile sauce and again more cheese and or sour cream.

I admit, I love these decedent cheesy chiles, but only on rare occasion. They are of course super fattening and greasy! An alternative is a baked version.

This baked stuffed chile substitutes the cheesy filling with a rice and vegetable mix, that is only flavored by cheese. The chiles are baked and topped with a red bell pepper sauce and green avacado cream sauce. These are my new favorite light recipe.

The great thing about this recipe is that you can use most any chile or pepper that is in season or that you have on hand. Use a spicier or milder chile to meet your tastes, the concept still applies.

Stuffed Passilla Chile (vegetarian)

For Stuffed Peppers:

4-6 Passilla Peppers

1 tablespoon olive oil

2 garlic cloves

1/2 cup diced onions

1/2 cup corn

1 small zuchini, diced

1/2 tsp cumin ground

1 cup cooked brown rice (white okay)

1 cup queso ranchero (or use other crumbly mexican fresh white cheese)

1/2 cup shredded monterey jack cheese

1/2 cup chopped fresh cilantro

salt and pepper to taste

For Red Bell Pepper Sauce:

2 Red Bell Peppers (roasted and skin removed)

1 garlic clove

1 tablespoon balsamic vineger

4 ounces plain nonfat yogurt

1/2 tsp cayenne pepper

1/4 tsp salt

1 tsp lemon zest

1 tsp lemon juice

2 tablespoon grech chopped cilantro

1 roasted jalapeno skin removed

For Avocado Cream Sauce:

1 ripe avocado

2-4 tablespoons Lemon juice

1 cup nonfat plain yogurt

1/2 cup fresh chopped cilantro

1 roasted jalapeno skin removed

salt and pepper to taste

Stuffed Pepper Steps:

1. Preheat oven to 400 degrees.


2. Roast the pasilla and red bell pepper in oven or on grill. Remove charred skin. I place in a bag to steam for about 5 minutes before removing skins.


3. In a saucepan saute the olive oil, onions, garlic, zuchini and corn until cooked but not browned.


4. Add cumin, rice, cilantro, salt and pepper. Cook for 2 minutes until combined. Remove from heat


5. Add crumbled mexican cheese to the mix. set aside.


6. Slit the pasilla chiles and remove seeds. I leave the stem to hold the chile together.


7. Add the rice mixture to teh chiles. Arrange in 9x13 pan. Top the filled chiles with the shredded monterey jack cheese.


8. Bake the chiles for about 24 minutes. Allow cheese to get bubbly and brown.

Red Bell Pepper Sauce

1. Roast the bell peppers and jalapenos. Remove skins and seeds.


2. Add the remaining ingrediants to a blender and process until smooth. Set aside to serve.

Avocado Sauce

1. Place all ingredients into the blender and process until smooth. Add additional yogurt and lemon if too thick. Salt and pepper to taste.

Serve the peppers on a plate with a base of the red bell pepper sauce and a side of the avocado sauce. In the future I may serve with pinto beans to boost the protein of the meal. A very nice and fresh dinner. Also, good as a leftover as a chilled salad.