As the weather cools, we find ourselves pulling out the worn note cards our grandmother scribbled her favorite cake and cookie recipes on. Our Picual Olive Oil is what we reach towards on the shelf for all of our baked good recipes, the nutty flavor profile is rich and bright, the perfect pairing for citrus and herbs.

---

TEXAS OLIVE RANCH GARDEN ROSEMARY AND LEMON CAKE

This is a desert for those who love to end a meal with something savory. This cake can be enjoyed simply on its own (for desert or for breakfast, according to Nonna), or topped with a dollop of jam or whipped goat cheese and honey.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 350 F.
• Coat a 10 x 2″ cake pan with Kitchen Staple Everyday Olive Oil and dust with 2 tablespoons flour.
• Combine 3 cups flour, chopped rosemary, baking powder, baking soda, and salt in a large bowl
• Place granulated sugar, Picual Olive Oil, milk, lemon juice, vanilla extract, lemon zest, and eggs in a medium bowl; beat at low speed for two minutes or until smooth.
• Combine dry and wet mixes together; beat at low speed for one minute.
• Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
• When time is up, remove from pan and let cool for 15 minutes.
• Garnish with a fresh rosemary sprig and lemon zest.

---

 TEXAS OLIVE RANCH LEMON-MATCHA BAKED DONUTS

Mmmm… donuts! Who doesn’t love them? This baked version of the classic American pastry is bright and citrusy– the perfect way to start your morning. For this recipe, you’ll need a six-hole donut pan.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 350 F
• Grease doughnut pan with Kitchen Staple Arbequina Olive Oil
• Combine flour, baking powder, baking soda, salt and sugar into a bowl.
• Zest and juice the orange and juice (separate 3 Tbsp of juice in separate bowl for glaze). Set aside.
• In another bowl combine Texas Meyer Lemon Infused Olive Oil, milk, orange zest, juice, apple cider vinegar, and vanilla extract.
• Slowly pour wet ingredients into the dry and combine until you can’t see any more dry ingredients.
• Spoon mixture carefully into the doughnut pan. The middle area of each donut should be free of batter.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• For those who crave a crisp crunch, add an additional 3 Tbsp of Everyday Kitchen Staple Olive Oil to a pan on the stove, at high heat, and fry the donuts, two minutes on each side.
• Leave the donuts in the pan for 5 minutes before turning them out onto a cooling rack.  Allow to cool until they are just warm enough to handle.
• In a broad but shallow dish, gradually add the orange juice to the powdered sugar and matcha and stir. Once it is a glaze consistency, dip each doughnut into the glaze and set aside until ready to eat.
• Sprinkle crushed pistachios over top.

---

TEXAS OLIVE RANCH DOUBLE CHOCOLATE COOKIES

These double chocolate chip cookies are super soft and chewy– almost like brownies! This is the perfect cookie recipe for people who avoid dairy. There’s no milk, no butter, but all the flavor! A pinch of sea salt brings out the chocolate flavor. Hint: sprinkle a little extra on the cookies before you put them in the oven for an extra kick.

BAKING AND PREPARING DIRECTIONS:

• Combine Texas Olive Ranch Arbequina Extra Virgin Olive Oil and sugar in a standing mixer.
• One at a time, add the eggs. Mix well between each egg.
• Slowly add cocoa powder, flour, and 1/2 tsp salt until it is the consistency of a thick brownie batter.
• Put the hot water in a small bowl and dissolve the baking soda. Pour the dissolved baking soda and the vanilla extract into the batter and beat again until well combined.
• With a spatula, stir in the chocolate chips.
• Remove the bowl from the standing mixer and cover. Refrigerate for about 30 minutes or up to overnight.
• When it is time to bake, preheat the oven to 350 F
• Line baking sheets with parchment paper and use a spoon to scoop out batter onto them, leaving 1 1/2 inches between each cookie.
• Bake for 10 minutes or until the edges set.
• Remove the cookies from the oven and let cool completely on the baking sheets. Transfer to a wire rack to cool further before serving.

---

TEXAS OLIVE RANCH SUPERFOOD STREUSEL MUFFINS

What is a “superfood,” you ask? A superfood is exceptionally rich in nutrients that are scientifically proven to benefit human’s health and well-being. They are often full of antioxidants, vitamins, and minerals of which  the human body can’t get enough . These tasty muffins contain three superfoods:

• Cold-pressed extra virgin olive oil
• Greek Yogurt, &
• Blueberries

Combining the benefits of these superfoods, these are the perfect, tasty get-it-on-the-go breakfast.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 375 F with the baking rack placed in the middle. Line a muffin pan with paper liners.
• To make the streusel topping, combine cold, cut up butter with the 3/4 c flour, and 1/2 c sugar in a food processor until coarse crumbs form. If you don’t have a food processor, use a knife to combine until coarse crumbs form. Once the mixture is crumbly, put it in the refrigerator until it’s time to use.
• To make the muffin batter, combine Texas Olive Ranch Meyer Lemon Infused Olive Oil, eggs, and sugar using the paddle attachment of a mixer until it is smooth. After the ingredients become a creamy texture, add Greek yogurt and the lemon juice. Stir until it’s all smooth.
• Add flour, salt, baking soda and baking powder and with a silicon spatula, fold everything together with 10-15 strokes.
• Toss the fresh blueberries and an addition tablespoon of flour together until the flour evenly coats blueberries.
• Add the flour coated blueberries into batter and carefully fold with the silicone spatula.
• Fill each muffin liner with batter until they are about 2/3rds full. Sprinkle a couple of teaspoons of streusel topping on top of each muffin.
• Place the muffin tray in the preheated oven for 5 minutes. After 5 minutes, turn the heat down to 325 F and bake for an additional 25-35 minutes
• Remove from oven and allow to cool before serving.