Did You Know Olive Oil is Great in Desserts Too?

Disclosure / Disclaimer: I received this product, free of charge, from Pompeian Oil, via theSmiley360 Blogger Program, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.


Since we started Miss Grace on her remineralizing diet,one of the major changed we have had to make is switching over to strictly olive oil. No canola or peanut oils. 
Now we've always had olive oil on hand, especially EVOO (extra-virgin olive oil) as it is affectionately known, for light sauteing- to bring more flavor to light dishes and for bread dipping. But we've never had to stock up, like now! So when this opportunity came to try out Pomepian Extra Virgin Olive Oil, I was more than happy to oblige!
And they sent some goodies too!

Do you know the difference in olive oils?

A lot of people don't- they just know it's different than regular (canola) oil!

There are three basic grades of olive oil:
1:Extra virgin- the finest, lowest in acidity, best for using uncooked or in dishes where you can taste it, ie. salads or for bread dipping
2. Virgin - only a mere fraction of acidity is between Virgin and Extra Virgin- it is good for cooking, but also enjoyable uncooked
3. Olive oil, pure or refined-clear and flavorless, they are the remnants so to speak of the other 2 oils, and used to pack other foods, or for cooking

For this blog tour, there have been a host of dinner and lunch entrees coming your way, but I wanted to share a recipe we converted to gluten free for Miss Grace, but is just too scrumptious, and perfect for Fall snacking by the kiddies! yes, you CAN sneak in good for them ingredients!

Let's start with the ingredients:

Can you guess what we're making today?

If you guessed Chocolate Applesauce Muffins, you are correct!

This is an OLD recipe- I found it in a recipe booklet of my mom's from about 1973!

Ingredients:

1 egg

3/4 cp applesauce (I made mine from fresh cooked apples and cinnamon-that's it! And yes, there is less in the cup measure in the pix, as I had already done stepone before I remembered to take a picture of the ingredients- one of those days)

1/4 cp Pomepian Extra Virgin Olive Oil

1 1/4 cp White Rice Flour

3/4 cp  pure cane sugar

1/4 cp  UNSWEETENED cocoa (pure can sugar is SWEET, so use the unsweet or muffins will be TOO sweet)

3/4 tsp baking soda

1/4 tsp Himalayan sea salt

1/4 tsp cinnamon

Directions

1. Heat oven to 350 degrees. Use additional olive oil on pastry brush, to coat THREE mini muffin pans.

2. In mixing bowl, beat egg and oil together. Add applesauce, mix.

3. Add remaining dry ingredients and mix.

4. You should be able to get 36 mini muffins from the batter.

5. Cook muffins for 10-15 minutes, check for doneness and remove.

6. Let cool in pan about 10 minutes, then remove to wire rack to finishcooling.

7. Store in air tight container and watch your kids sneak them out when you aren't looking!

Note: You can also add about 1 tbsp of PB2 dehydrated peanut butter for a different flavor. If you do, you get almost a spice muffin taste. You can also get about 12 full size muffins.

Miss Grace LOVES these, and they have ingredients she can have in small doses, so having one or two muffins at a time is perfect! they satisfy her sweet tooth, but are healthy! AND by the way, they are excellent with coffee (yup, Mom sneaks some too!) for a quick pick me up on the run!

We LOVE our Pompeian Extra Virgin Olive Oil and also used it to make our Shrimp Pasta Toss, which I shared with you this past weekend! Be sure to check out all the recipes on the Pompeian website too, for some more wonderful meals!

You can also get some great coupons on the Pompeian website, when you check out their products too, so that you can try their excellent oil for yourself! It's one of the best that we've tried!

If you do decide to try out Pompeian Olive Oil, be sure to store your olive oil away from heat and light (in a kitchen pantry, for example) in its airtight container. Pompeian suggests storing for no longer than 2 years and provides a "Best By" date which is stamped on the top of the bottle cap, FYI! 

Stay tuned, as I'll be sharing a wonderful holiday season cooking recipe, made with Pompeian EVOO very soon, that you will love too! 

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