As the weather cools down, it gets easier to stay in and get the oven going. Baking can be an amazing bonding experience for families. It fills the entire home with an amazing fragrance, and in the end, you get to enjoy a warm and delicious treat.

Baking Recipes with Olive Oil below:

Try these baked goods featuring our Texas extra virgin cold-pressed olive oils. While they make use of healthy fats found in our olive oil, they definitely don’t lack in flavor or taste. From a more complex rosemary lemon cake to Texas pecan granola, you’ll want to snack on these all winter long.

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TEXAS OLIVE RANCH GARDEN ROSEMARY AND LEMON CAKE

This Mediterranean cake combines sweet and savory for a sophisticated dessert option. Best of all, it’s simple and contains the healthy fats present in our cold pressed extra virgin olive oil. Unflavored works as well, but using Texas Olive Ranch Garden Rosemary Olive Oil helps the herb’s flavor stand out against the bright, citrusy lemon.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 350 F.
• Coat a 10 x 2″ cake pan with cooking spray 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, Texas Olive Ranch Garden Rosemary 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.
• Add in flour mixture and beat until blended.
• Pour batter into prepared pan and bake for 45 minutes until a toothpick inserted comes out clean.
• While the cake is baking, make the icing. Combine powdered sugar and 1 tsp fresh lemon juice and stir until smooth.
• When time is up, remove from pan and let them cool for 15 minutes.
• Drizzle icing over cake. Garnish with a fresh rosemary sprig and lemon zest for effect.

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 TEXAS OLIVE RANCH RIO GRANDE VALLEY ORANGE 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. Texas Olive Ranch Rio Grande Valley Orange Olive Oil keeps the cake moist while adding an extra boost of orange flavor. For this recipe, you’ll need a six-hole donut pan.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 350 F
• Grease doughnut pan with cooking spray
• Combine flour, baking powder, baking soda, salt and sugar into a bowl.
• Zest the orange and juice 1/4 cup. Set aside.
• In another bowl combine Texas Olive Ranch Rio Grande Valley Orange 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.
• 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 stir. Once it is a glaze consistency, dip each doughnut into the glaze and set aside until ready to eat.

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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.

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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.

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TEXAS OLIVE RANCH TOASTED PECAN GRANOLA

This granola is wholesome and comforting. The combination of oats, seeds, and hearty pecans provides an optimal balance of fiber, protein, and heart-healthy fats. Real maple syrup and Texas Olive Ranch Pecan Infused Balsamic Vinegar add dimensions of flavor that sing of nostalgia and comfort. You can modify this recipe by adding your favorite dried fruit, grains, nuts, or even spices like cinnamon and make it your own.

BAKING AND PREPARING DIRECTIONS:

• Preheat oven to 300 F.
• In a large bowl, place oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, Texas Olive Ranch Arbequina Extra Virgin Olive Oil, Texas Olive Ranch Pecan Infused Balsamic Vinegar, sugar, and a pinch of salt in a large bowl. With a silicone spatula, gently mix the ingredients until they are thoroughly combined.
• On a rimmed baking sheet, spread the granola mixture evenly.
• Place the baking sheet in the oven to bake. Every  10 to 15 minutes, stir the mixture gently. It should take about 45 minutes for the granola to be thoroughly toasted.
• Once it’s toasted, remove from the oven. Sprinkle with more salt to taste.
• Let the granola cool. You can even serve it immediately or store it in an airtight container. It should stay fresh for about a month.