Knaughty Farms Olive Oil Brownies

Olive Oil, it's Not Just for Salad Dressings

This brownie recipe is from our cousins at Knaughty Farms Olive Oil Company. These are the lusciously moist and rich olive oil brownies that they often sample at their demos and event booths. Everyone is always pleasantly surprised how deliciously rich these olive oil brownies taste. 

To show the versatility of this high quality California grown and processed oil, we chose to feature the Knaughty Farms Olive Oil Brownie recipe with our Sohnrey Family Foods Walnuts. The olive oil adds a rich buttery flavor that will please even the pickiest eaters. 

Knaughty Farms strives to bring you the best extra virgin olive oil that can be produced and take pride in doing so by making sure that every aspect of their operation is done with excellence from bloom to harvesting at the peek of perfection. Their name and slogan, "The only virgin you need in the kitchen!" shows how much fun they are having with this adventure. Their extra virgin olive oil is great for cooking, baking, and entertaining.

Knaughty Farms Olive Oil Brownies

• Yield 18 servings
  
• Prep Time 10 minutes
• Cook Time 25-35 minutes

Ingredients

• 2 Eggs
• 1/2 cup Knaughty Farms Extra Virgin Olive Oil
• 1 teaspoon vanilla
• 3/4 cup sugar
• 3/4 cup ground chocolate
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped Sohnrey Family Foods Walnuts

Instructions

• Preheat oven to 350 degrees F.
• Use a hand mixer or stand mixer (if you don’t have either, a spoon and bowl will work fine) blend the eggs, sugar, vanilla, and Knaughty Farms Olive Oil.
• In separate mixing bowl whisk together the flour, baking powder and salt; then mix in the ground chocolate.
• Slowly add dry ingredient mix into wet ingredient mix and blend until well combined. Fold the chopped Sohnrey Family Foods Walnuts into the batter.
• Spread into greased 8 inch square pan.
• Bake 25-35 minutes, until a tooth pick comes out clean.

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Apple Almond Butter Nachos

A healthy and fun snack bursting with sweet flavor and crunch. Kids will love making and eating Apple Almond Butter Nachos! Use their favorite Sohnrey Family Foods Almond Butter and let them sprinkle on cacao nibs, shredded coconut, and raisins or currants.

Apple Almond Butter Nachos

• Yield 6 servings
  
• Prep Time 5 minutes

Ingredients

• 3 Crisp Apples (Fuji, Gala, or Granny Smith)
• 1/2 cup Sohnrey Family Foods Almond Butter
• 1/4 cup Shredded Coconut
• 1/4 cup Raisins or Currants
• 3 Tbsp Cacao Nibs
• 3-4 Tbsp Hot Water

Instructions

• Cut apples in half; remove stem and core. Slice apples thinly. Layer apple slices on platter.
• Combine almond butter with water to thin almond butter. Drizzle thinned almond butter over apple slices.
• Sprinkle coconut, cacao nibs, and raisins (or currants) across apple slices.
• Enjoy!

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Pasta Salad with Almonds and Lemon Olive Oil

A super easy pasta salad with roasty-toasty Sohnrey Family Foods Almonds and a light Sutter Buttes Lemon Olive Oil dressing. This salad can be made with your favorite type of pasta, whether it be Gluten-Free elbows or traditional farfalle (bow tie) pasta like we used.

Fresh cherry tomatoes, peppers, onions, and cucumber give this salad brilliant color, freshness, and nutritional value, making this a fantastic for Summertime (or Anytime). Sohnrey Family Foods Roasted Salted Almonds give this salad some crunch texture, roasty nutty flavor, and added protein. The almonds and olives give the salad some much needed saltiness--and for that reason, we say "salt to taste" in the instructions.

The Sutter Buttes Lemon Olive Oil keeps this salad simple and light while giving it a naturally rich dressing with a lemon flavor. For a tangy twist, substitute Balsamic Herb Almonds for the Roasted Salted Almonds. You'll get little punch of tangy vinegar, herbs, and slightly sweet flavor to compliment all the other ingredients.

Pasta Salad with Almonds and Lemon Olive Oil

• Yield 8 servings
• Prep Time 12 minutes
• Cook Time 5 minutes

Ingredients

• 16 oz of Your Favorite Pasta or Gluten Free Pasta
• 1 Can (6 oz) of Pitted Black Olives (Chopped)
• 2 Cups Cherry Tomatoes Halves
• 1 Medium Cucumber (Diced)
• 1/2 Red Onion (Diced)
• 1/2 Large Red or Yellow Bell Pepper (Diced)
• 1/2 Cup Sohnrey Family Foods Roasted Salted or Balsamic Herb Almonds (Chopped)
• About 1.5 oz of Sutter Buttes Lemon Olive
• Salt and Freshly Ground Black Pepper to Taste

Instructions

1. Bring water to a boil in a large stock pot.. Follow directions on your preferred pasta package.
2. While water is heating, rinse and chop vegetable ingredients. You can store vegetable ingredients in refrigerator to keep crisp. Chop almonds and set aside in separate dry bowl.
3. Cook and drain pasta. Let cool to room temperature. Place bowl of pasta in freezer or refrigerator to cool faster.
4. Drizzle Lemon Olive Oil while combining everything in large mixing bowl to evenly coat and mix all ingredients.
5. Serve with fresh basil leaves for garnish or sprinkle with basil chiffonade before serving.

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Easy Blueberry Almond Dump Cake

This Blueberry Almond Dump Cake is a quick and easy 6-ingredient dessert for four. This recipe works great in small ramekins which are perfect for personal servings. We recommend using a premium preserve with high fruit content, such as Mountain Fruit Company Berry Blue fruit spread. The strong blueberry flavor is a must!

Chopped Sohnrey Family Foods Almonds and walnuts give the cake topping some extra crunchy texture and roasted nutty flavor. We used extra nuts and berries to garnish the tops of each ramekin. Give your sweet-tooth a quick blueberry fix and enjoy! 

Easy Blueberry Almond Dump Cake

• Yield 4 servings
• Prep Time 10 minutes
• Cook Time 25-30 minutes

Ingredients

• Nonstick Cooking Spray (or 2 Tbsp. Melted Unsalted Butter)
• 1 cup Fresh Blueberries
• 1/2 cup Mountain Fruit Co. Berry Blue Preserves
• 2 cups Yellow Cake Mix
• 1/2 cup Half-and-Half
• 4 Tbsp. Unsalted Butter, Cut Into Pieces
• 1/4 cup Chopped Sohnrey Family Foods Almonds (or Walnuts)

Instructions

1. Preheat oven to 350°F.
2. Roughly chop Sohnrey Family Foods Almonds or Walnuts
3. Coat four (8 oz) ramekins (about 3 1/2" in diameter and 2 1/4" deep) with cooking spray or brush with melted butter.
4. Spoon 1/4 cup of fresh blueberries into each ramekin and then top them with 2 Tbsp. Mountain Fruit Company Berry Blue preserves.
5. Sprinkle 1/2 cup cake mix evenly over blueberries in each ramekin.
6. Drizzle 2 Tbsp. half-and-half over cake mix in each ramekin and distribute butter slices evenly over top of each ramekin.
7. Sprinkle about 1/2 Tbsp. chopped almond pieces over each ramekin.
8. Place on baking sheet. Bake for 25-30 minutes or until blueberry cakes are set and turning golden.

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Snickerdoodle Almond Butter Cookies (Almondoodles)

Everybody loves cookies, especially these Sohnrey Men. So I decided to try and create a delicious cookie featuring our new almond butter. After a few trial runs I landed on a hybrid peanut butter cookie recipe. Since we eat sleep and breathe almonds, substituting almond butter for peanut butter seemed like a logical next step to up my cookie game.

After quite a few dozen traditional almond butter cookies, I took it to the next level and used our new Snickerdoodle Almond Butter. And OH MY GOD, mouthwatering is an understatement. These cookies have all the flavor of a snickerdoodle with the rich nuttiness of a peanut butter cookie, literally a match made in heaven. Double or triple the recipe because one batch is never enough! Our Snickerdoodle Almond Butter is now available in our gift shop and online. Also try our traditional Natural Almond Butter and Maple Almond Butter!

Tips:

Almond Butter Snickerdoodles (Almondoodles)

Directions:

1. Preheat oven to 375⁰F.
2. Mix sugars, almond butter, butter, shortening, and egg in mixer or large bowl.
3. In separate bowl combine flour, baking soda, baking powder, and salt.
4. Slowly incorporate dry ingredients with the sugar and butter mixture. Continue mixing until creamy.
5. Cover and refrigerate for at least two hours.
6. Shape dough in to 1 ¼ inch balls. Place 3 inches apart on ungreased cookie sheet.
7. Use a fork dipped in sugar to flatten dough balls and create a crisscross pattern.
8. Bake 10 Minutes or until lightly golden. Cool for five minutes on the baking sheet, then place cookies on wire rack to finish cooling.  
9. Try not to eat the whole batch in one sitting!

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