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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Dark Chocolate

 

Balsamic Vinegar Cupcakes

Ingredients:

  • Cake Mix (we used chocolate cake)
  • Pre-made icing
  • From Olives and Grapes… All Natural Butter Flavored Extra Virgin Olive Oil
  • 7 teaspoons - From Olives and Grapes… Strawberry, Dark Chocolate, Espresso, or Raspberry balsamic vinegar

Instructions:

Follow the directions on the box cake mix, substituting Butter Flavored EVOO for the oil called for in the cake mix.  If using all four vinegars, divide the batter into 4 equal parts, adding 3 1/2 tablespoons of each balsamic.  Whip vinegar into batter.  Spoon batter into muffin tin.  Bake according to the box instructions.

If using all four vinegars, divide the icing into 4 equal parts, adding 3 1/2 teaspoons to each.  Whip icing, and after the cupcakes cool, spread icing onto cup cakes.

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Berries with Dark Chocolate Balsamic Vinegar

  • ¾ Cup Strawberries (rinsed, stemmed and quartered)
  • ¾ Cup Raspberries (rinsed)
  • ¾ Cup. Blackberries (rinsed)
  • 6 TBS from Olives & Grapes…Dark Chocolate Balsamic Vinegar
  • 6 Large Italian Biscotti,  (broken into bite size pieces)
  • 4 ounces Mascarpone Cheese (stirred for a smooth consistency)

Prepare berries, rinse and layout all berries on a paper towel.  Slightly pat dry, but be careful not to crush the berries.  Place all of the berries in a medium bowl and gently stir to distributed berries evenly. Divide the biscotti pieces into 4 bowls.  Spoon the berries into the bowls, reserving 4 strawberries for garnish.  Pour the Dark Chocolate Balsamic Vinegar over the berries and top with a dollop of mascarpone.  Garnish with a single berry on top of the mascarpone.  Serve immediately.
Serves 4 

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