Chocolate Blood Orange Cocktail
- 3 tbsp. Hennessy
- 1 tbsp. Frangelico
- 1 1/2 tbsp. Guiness Chocolate Reduction (recipe below)
- 1/2 tbsp agave nectar
- 1/2 tbsp half & half
- 1/2 tsp. drops Bumble Blood Orange EVOO
- Orange Twist for garnish
Comine Hennessy, Frangelico, chocolate stout reduction, agave, half & half, and olive oil in cocktail shaker. Add ice, shake vigorously. Strain into a chilled cocktail glass and garnish with orange twist.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup Bumble Whole Fruit Lemon EVOO
- 3 tablespoons milk
- 1 large lemon, zested and juiced
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets. Put all the dry ingredients into a bowl and whisk together to combine. Then take all the liquid ingredients in a small bowl and whisk together to combine. Add the liquid ingredients to the dry ingredients, stirring together with a wooden spoon until a nice smooth dough is formed.
Take large teaspoonful’s of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Bake the cookies for about 12 to 15 minutes, or until they are lightly browned at the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely. Enjoy!
Almost Flourless Chocolate Cake
- 7 ounces 70% dark chocolate, coarsely chopped
- 1/2 cup (4 oz.) Bumble Agrumato Blood Orange extra-virgin olive oil
- 1 cup (7 oz.) granulated cane sugar, divided
- 5 large eggs at room temperature, separated
- 2 tablespoons unbleached all-purpose flour
- 1/8 teaspoon fine sea salt
- Cocoa powder for dusting
- whipped cream for serving (optional)
Vanilla Bean Candied Kumquats Ingredients:
- 2 cups fresh kumquats sliced in half lengthwise, seeds removed
- 2 cups granulated cane sugar
- 2 cups water
- 1 vanilla bean sliced open lengthwise
Instructions For The Candied Kumquats:
In a heavy three-four quart saucepan, dissolve the sugar in to the water. Slowly bring to a simmer over medium low heat. Add the sliced kumquats and lower the heat. Bring to a gentle simmer being very mindful that the sugar syrup does not foam up and overflow. Cook at a gentle simmer for 30 minutes. Add the vanilla bean and cook for an additional 15 minutes. Remove from heat and allow the mixture to cool to room temperature.
Strain the syrup, discarding the vanilla bean, and place back in to the saucepan. Reduce the syrup to one cup over medium-low heat. Cool syrup reduction and pour over candied kumquats.
Instructions For The Cake:
Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.
Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.
Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper. Lightly dust the top of the cake with powdered sugar. Serve at room temperature, with a sprinkling of powdered sugar.
Guiness Chocolate Reduction
- 1/2 tbsp. grams of chocolate (Lindt 70& cocoa chocolate bar)
- 1 cup Guiness
- 1 tbsp.of Bumble Dark Chocolate Vinegar
In a small saucepan, over medium heat stir chocolate and guiness until reduced by half. Remove from heat and let cool to thicken.
Serve over chocolate cake, cookies, brownies, or ice cream.
White Chocolate & Persian Lime Fudge
- 1/4 cup Bumble Persian Lime EVOO
- 1/4 cup unsalted butter
- 3/4 cup sour cream
- 2 cups miniature marshmallows
- 1/2 lb white chocolate morsels
- 3 Tablespoons fresh lime juice
- finely grated zest of two limes, about 1 tablespoon
- 1 cup granulated sugar
Grease an 8″ x 8″ square baking pan. Combine sugar, lime zest, Bumble Persian Lime EVOO, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth.Quickly pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.
White Chocolate Grapefruit Upside Down Cake
- 3/4 cup Bumble Grapefruit White Balsamic
- 1 cinnamon stick
- 1 tsp honey
- 1/2 lemon, juiced
- pinch of salt
- 1 cup Fresh Pineapple Slices
- 3 eggs
- 1/2 cup Bumble Turbinado Sugar
- 1/2 cup Greek yogurt
- 1/2 cup Bumble Hojiblanca Extra Virgin Olive Oil
- 1 cup pastry flour
- 2/3 cup almond flour
- 2 t baking powder
- 1 t baking soda
- 1/4 cup white chocolate chunks
- 1/2 cup grapefruit slices (Garnish)
Preheat the oven to 350 degrees. In a small sauce pan, place the balsamic, cinnamon, honey, lemon and a pinch of salt and bring to a low simmer, reducing by half.
Coat the inside of a spring form pan with butter. Place pineapple rings at the bottom of the pan snuggly and in a circular fashion and pour the syrup over the fruit.
Then, in a bowl, whisk together the eggs and sugar until mixed. Adding yogurt and the olive oil of choice.
Next, in a clean bowl, sift in the pastry flour and add the remaining dry ingredients. Slowly fold the dry ingredients to the wet. Add the white chocolate.
Pour the batter over the pineapple and bake for 30 minutes and a light golden color. Cool slightly. When slightly cool, flip cake onto platter.
- Favorite Store Bought Crust or Use our Recipe*
- 8 oz. Yogurt
- 8 oz. Cool Whip
- 1/2 whipped cream cheese or neufescetal cheese
- 2 cups of berries (Blackberries, Blueberries, Raspberries, & Strawberries)
- 1/4 cup Bumble Gravenstein Apple White Balsamic
Grab a large sheet of aluminum foil (large enough to fold in half and make a “bowl”). Put berries in the middle of the foil and fold up around all the edges making a bowl. Place on grill over low, to cook for 8-10 minutes. While berries are on grill, grill crust as directed.
While the berries, and crust is grilling, make your fruit pizza “sauce”. Combine a carton of Yogurt (Vanilla, Strawberrry, Cheesecake, or Chocolate) with cool whip, and whipped cream cheese. Combine till light and fluffy.
Pull berries and crust off grill and let set 3 minutes until berries thicken, and crust cools. Spread “sauce” on crust, and then generously cover the sauce with the berries. Cut to serve, and enjoy!