Ingredients:
6 oz chopped walnuts
1 small container of fresh raspberries
1 small container of strawberries and/or blueberries
4 oz Coeur d’Olives 18-year Aged Balsamic Vinegar. Also try our Blueberry, Black Cherry or Black Currant Aged Balsamics
8 servings of vanilla ice cream

Place walnuts and berries in a 1 quart Ziploc bag. Pour in the vinegar and seal the bag. Swish around to mix well and place in refrigerator to marinate for at least two hours. Drain the liquid (reserve for later) and place the mixture on top of each ice cream serving. Serve immediately. Use the reserved liquid as a syrup on pancakes or for a salad dressing.

Preheat oven to 350 degrees.
Ingredients:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1/3 cup Coeur D’Olives Habanero Infused Oil
2/3 cup vegetable oil (Canola is fine.)
1 cup rolled oats
2/3 cup shredded coconut
3 1/2 cups all purpose flour
1 1/2 tsp. salt

In a large mixing bowl, cream butter and sugars until light and fluffy. Add the egg and the vanilla and mix well. Add oils, then cornflakes, coconut, nuts and oats. Mix until well coated. In a separate bowl, combine flour and salt and gradually add to the wet ingredients. Stir until well mixed.

Roll dough into 1-inch balls and place approximately 2-inches apart on an ungreased cookie sheet. Press and flatten a bit with a fork. Bake at 350 degrees for 15 minutes. Allow to cool on cookie sheet for 3-4 minutes before cooling on wire rack.

Ingredients:
3/4 cup of all purpose flour
1 tsp. baking powder
1 tsp. salt
1 1/4 sticks of butter
3 oz. bittersweet or semisweet chocolate
3 oz. unsweetened chocolate
1/4 cup Coeur d’Olives Habanero Infused Olive Oil
1 14 cups sugar
3 large eggs at room temperature

Position the rack in the lower third of the oven and preheat to 350 degrees. Spray 9 x 13-inch pan with oil and set aside. In a medium bowl, whisk together the flour, baking powder and salt until well-combined. Place the butter and the chocolate in a double boiler and heat over low until melted.  Remove from heat and transfer to a large bowl and allow to cool for 10 minutes. Using a mixer on medium speed beat the sugar into the melted chocolate mixture until smooth and silky, about 5 minutes. Beat in the eggs and oil until well incorporated. Stir in the flour until just mixed. Do not beat.  Pour batter into prepared pan. Bake for about 20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs attached.  Let cool on a wire rack for at least 30 minutes.