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Double-Chocolate Biscotti

3 cups all-purpose flour 1/2 cup cocoa powder 1-1/2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans 1 cup packed light brown sugar 2 eggs, plus 1 egg yolk 1/3 cup milk 1 tablespoon balsamic vinegar 1 cup semisweet or bittersweet chocolate morsels

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside. Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours. Heat oven to 325 degrees. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1-1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake for about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes. Reduce oven temperature to 300 degrees. On cutting board, using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices cut-side down on baking sheets. Bake for 15-18 minutes, or until toasted. Transfer to racks; let cool. All materials courtesy of Family Features. Explore more tips and recipes using olive oil at