Valentine’s Day is a day of desserts and sweet things. Chocolate chip cookies, cakes, brownies, and even sugary drinks. But did you know that even with unconventional ingredients, you can make delicious desserts? Don’t believe us? Let us show you in this very special Valentine’s Day blog!
Olive Oil Cake 
Light, fresh, and beautifully moist, this Olive Oil cake is not only simple but it’s also scrumptious! Paired beautifully with lemon zest, this delicate cake is even beginner-friendly! Just in case you want to give this as a gift (or simply make it for yourself), you’ll be happy to know you can keep it refrigerated for up to 4 days in an airtight container at room temperature!
- 1 ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup Borges Extra Virgin Olive Oil
- ½ cup Greek yogurt
- 2 large eggs
- 3 tablespoons lemon juice
- Zest of one lemon
- Preheat oven to 350ºF (177ºC) and oil a 9” round pan.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
- Create a well in the flour mix and add Borges Extra Virgin Olive Oil, Greek yogurt and eggs. Whisk into the flour mixture.
- Add lemon juice and zest and stir until completely combined and there are no lumps.
- Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.
Apple Cider Doughnut Holes 
Apple Cider Vinegar might not be the first thing you’d think of when you think about preparing desserts – but it’s 100% a valid and delicious dessert ingredient! This Apple Cider doughnut holes recipe uses this unusual ingredient and adds it into a familiar and beloved recipe. For a little extra flavour, you can even toss these delicious doughnut holes with some spiced sugar or confectioners’ sugar.
- ½ cup sugar
- 3 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg, optional
For the Doughnuts:
- ½ cup sugar
- 2 tablespoons shortening
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup Borges Apple Cider Vinegar (or juice)
- Oil (for deep-fat frying)
- In a small bowl, mix sugar, cinnamon and, if desired, nutmeg.
- In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with Borges Apple Cider Vinegar.
- In a large cast-iron or electric skillet, heat oil to 350°F (177ºC). Carefully drop batter by tablespoonfuls, a few at a time, into hot oil.
- Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar (or confectioners’ sugar for a sweeter treat!).
Balsamic Caramel Sauce 
Balsamic Vinegar is arguably a vinegar variant more popular for salads and savoury meals due to their tangy and distinct taste, but we implore you to try this Balsamic Caramel sauce for Valentine’s Day for a change.
This creamy, thick, and sweet-salty sauce pairs exceptionally well with strawberries so drizzle over some of this unconventional caramel sauce over Valentine’s Day’s favourite fruit of choice for an exquisite treat! (Just make sure to choose the ripest, juiciest strawberries you can find!). As an added bonus, you can even pair this caramel with ice cream!
- 1/2 cup brown sugar
- 1/3 cup Borges Balsamic Vinegar
- A pinch of salt
- 1 tablespoon unsalted butter
- 1/2 cup regular whipping cream
- In a medium saucepan, combine the brown sugar and Borges Balsamic Vinegar, bring to a rolling boil, stirring occasionally. Once the mixture is boiling rapidly, cook for an additional 3-4 minutes.
- Add the heavy cream. The mixture will hiss and spit (be careful), then start to assimilate with the balsamic caramel. Whisk together until smooth and remove from heat. Stir in the butter and salt.
- Transfer the balsamic caramel dessert sauce to a glass jar. Cool to room temperature, then cover and refrigerate.
- Spoon balsamic caramel sauce over strawberries or ice cream (or both).
Chocolate Chip Cookies (with Grapeseed Oil!) 
It’s not quite Valentine’s Day without the honorary appearance of chocolate chip cookies. But in this recipe, we’re offering a little bit of a twist – a healthy twist! With grapeseed oil being the main oil ingredient in this choco chip recipe, you can get twice as much Vitamin E as Olive Oil. It also has zero trans-fat, zero cholesterol, and a high concentration of omega-6 polyunsaturated fat. 
The only thing to note with using grapeseed oil in this mixture (as opposed to butter) is that you will need to add a little extra vanilla.
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tablespoon vanilla
- 3/4 cup Borges Grapeseed Oil
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups flour
- 2 cups chocolate chips
- Preheat oven to 375°F (190°C).
- Line baking sheet with parchment paper.
- In a bowl of stand mixer combine both sugars, eggs and vanilla. Beat for 2 minutes on medium until light in color.
- Turn mixer to low and add in Borges Grapeseed Oil. Beat until evenly combined.
- With mixer on low add in baking soda, salt and flour. Stir until evenly combined.
- Fold in chocolate chips.
- Drop heaping tablespoon-sized portions of dough onto a prepared baking sheet 2 inches apart.
- Bake 9-11 minutes until edges are golden. Remember: Do not over bake!
- Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling. Once cooled, distribute and enjoy!