Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
Remove the dough and allow to sit at room temperature for 20 minutes.
Preheat the oven to 375.
Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar.
Twist: Top with Blood Orange Olive Oil Ice Cream, Balsamic Berries. May use non-dairy Butter Olive Oil, or walnut oil too!
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Heat oven to 350°F. Oil an flat cookie sheet. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. (microwaves vary)
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Raspberry Topping
Meanwhile, in 4-quart saucepan, raspberries and ¼ balsamic vinegar to a low simmer—not boiling over medium. Break up berries with spatula or wooden spoon if frozen together. Continue to cook up to 20 minutes, stirring frequently, until berries burst. Patient: Low and slow creates an intense flavored thick syrup! Refrigerate any leftover topping . . . great topping for pancakes, waffles and ICE CREAM!
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
In a small stock pot, bring ingredients to a low heat simmer. Cook until fruit is broken down and it thickens 30-40 minutes. Remove from heat and refrigerate until ready to use.
Cheater version: refrigerator cookie dough, into choice shape. Press with thumb to make well, add a dollop of thumbprint jam, bake in oven until golden. Cool, and serve!
TWIST: add 1/4 c Bill's Best Strawberry Jalapeno Jam, or a dollop of peanut butter BEFORE the jam. YUM
Recipe Notes
This recipe uses balsamic vinegar found at The Olive Twist. It may be purchased online and at both store locations. Click on the balsamic vinegar below to learn more about it:
Preheat the oven to 325. Using a teaspoon of the Blood Orange Olive OIl, grease a 9x13 baking pan. Line the pan with a strip of parchment, cut to overhang the long sides of the pan.
In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
Remove from the heat and stir in the Blood Orange Olive Oil, eggs, Tangerine Balsamic, orange zest and sugar. Mix until well combined.
Whisk together the flour and cocoa powder and add.
Place in oven for approximately 30 minutes or until a tester inserted in te center comes out with very moist crumbs adhering.
Allow to cool in the pan for 15 minutes and then lift out using the parchment and cool completely before cutting. Makes about 24 brownies!
TWIST: don't want the taste of orange? Try Butter Flavored Olive Oil and Traditional Balsamic Vinegar -- or even Raspberry Balsamic Vinegar
Recipe Notes
The following are available from the Olive Twist, online and in stores:
