Cranberry, Pistachio and Orange SconesScones are a staple of any winter breakfast, and we promise these cranberry, pistachio, and orange scones won't disappoint.Pumpkin Spice Tres Leches CakeTres Leches cake was born in the culinary traditions South and Central America, so it’s a perfect dessert for a Day of the Dead celebration. AND, as an added bonus, this pumpkin spice tres leches cake is made with olive oil instead of butter. Lemon Olive Oil Semifreddo with PistachiosThis luscious lemon olive oil semifreddo with pistachios features our extra virgin olive oil, giving it a smooth and creamy texture with a bold taste.Flank Steak with Pesto over Sun-Dried Tomato PolentaInstant polenta is quickly made and served with goat cheese and sun-dried tomatoes alongside grilled asparagus and pesto-brushed flank steak. Easy and delicious.Dark Chocolate Olive Oil Mini TriflesOur dark chocolate olive oil mini trifles are dark, delectable and delicious! Made with Perugina dark chocolate orangello bar for a tangy twist.Olive Oil Nanaimo BarsOlive Oil Nanaimo Bars are a no-bake bar cookie that hails from a city by the same name in Western Canada. The traditional bars are composed of three layers: cocoa, coconut, nut, and graham cracker crust, a custard buttercream midsection and a firm chocolate topping.Bûche de NoëlLooking for an elegant way to finish off your holiday dinner? Make a homemade Bûche de Noël for dessert. “Bûche de Noël” translates as “Christmas log”; also known as a yule log or a chocolate roulade cake, it composed of a rolled chocolate cake with whipped cream or buttercream, and is traditionally decorated to look like, well, the cake version of a log.