Preheat the oven to 350º F.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9″ pan with Blood Orange Olive Oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients into the wet and mix using a hand or stand mixer on low until well blended. Pour the mixture into the prepared pans.
Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.Cool for 20-25 minutes before removing the cakes from the pans to cool completely.
Place the chocolate chips in a heat-proof bowl. Heat the cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
This recipe is amazing, low-glycemic, easy and extremely tasty!
Directions: Combine all ingredients in a saucepan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like. It will get more spicy as it reduces, so start with less heat and work your way up. (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)(optional: mix ingredients in a blender prior to reducing). This BBQ sauce will keep several weeks sealed tight in the refrigerator. Enjoy!
By Troy Johnson
This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.
- A nice 2 ½ lb boneless pork shoulder roast
- 1 cup chopped onion (1 large)
- ¾ cup chopped green sweet pepper (1 medium)
- 1 cup of your favorite local beer (med or dark is best)
- ¼ cup liquid smoke (Hickory or Mesquite)
- ½ tsp. rosemary
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 tbsp. smoked paprika (or more if you like!)
- ½ to 1 cup of Troy’s balsamic BBQ Sauce (click here for recipe)
- Coleslaw or pickles (from the deli or make your own)
- 20 cocktail size Hamburger Buns (Slider rolls)
Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!