Monthly Archives: January 2014
January 29, 2014
- 2 packages of graham crackers
- 6 tablespoons of butter, melted
- 2 tablespoons of sugar
- 2 8-ounce packages of cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 4 tablespoons Lucero Chocolate Olive Oil
- 2 tablespoons Lucero Strawberry Balsamic Vinegar
- Chocolate bar shaved
Put the graham crackers in a large resealable plastic bag and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter and Lucero's Chocolate Olive Oil, stir until combined.
Press the crumb mixture into a 9-inch pan, spreading it 1 1/2 to 2 inches up the side; press flat/ Chill crust in freezer at least 10 minutes.
To make the filling; use an electric mixer set at medium-high speed to beat the cream cheese in a large bowl until smooth. Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, vanilla and Lucero Strawberry Balsamic Vinegar.
Pour the filling into the crust. Smooth the top with a rubber spatula and refrigerate until firm. About 2 or 3 hours.
Shave the chocolate bar on top of the cheesecake, and then serve.
January 28, 2014
- 2 15-ounce cans of chickpeas, drained, rinsed, and dried
- 2 tablespoons Lucero Rosemary Infused ExtraVirgin Olive Oil
- 1tablespoons finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.
January 14, 2014
- ½ Cup heavy Cream
- 8 oz chopped Dark Chocolate
- Olive Oil or Vinegar to taste
- Cocoa Powder
Heat Heavy cream, do not let boil.
Mix in chopped chocolate, stir until all melted.
Whisk in Olive Oil or Vinegar until you can taste it. Add more for stronger flavor.
Allow to cool, cover and place in fridge for 2 hours (or the freezer for 5-10 minutes).
Scoop into small balls with melon baller or spoon.
Roll into spheres in your hand quickly (chocolate starts to melt).
Roll into cocoa powder.
Makes 30 small truffles.