Filtering by Tag: Chocolate Decadence Balsamic

Chocolate Chip Muffins

1 3/4 cup rolled oats

3/4 cup unsweetened cocoa

1 cup unbleached white flour

3 egg whites

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup plain low-fat Greek yogurt

1 1/2 tablespoons OLIVE & VINE Chocolate Decadence or Italian Espresso balsamic vinegar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup warm water

1/2 cup sugar

1 cup dark chocolate chips

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake or silicone liners.

In a food processor, mix all ingredients except chocolate chips. Process until oats are ground and mixture is smooth. Fold in half the chocolate chips. Divide mixture evenly between the prepared muffin cups and sprinkle with remaining chips. Bake 16–20 minutes or until an inserted toothpick comes out clean. Once cooled, these muffins store well in an airtight container for several days.

Makes 12 muffins,

Espresso and Chocolate Balsamic Tiramisu

6 egg yolks

4 tablespoons sugar

1 pound mascarpone (at room temperature)

1-3/4 cups espresso, cooled

3 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar

24 ladyfingers

1/3 cup bittersweet chocolate shavings

 

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic vinegar and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and balsamic vinegar. Briefly dip each ladyfinger into the espresso mixture. Don’t allow them to soak too long or they will fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with the chocolate shavings.

Spinach Salad With Spicy Pecans

For the salad:

1 pound baby spinach leaves

3 tablespoons OLIVE & VINE Blood Orange infused olive oil or any extra virgin olive oil of your choice

1 cup fresh strawberries, sliced

1 cup cantaloupe or other melon, diced 

2 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar

Toss the spinach with the extra virgin olive oil  in a large bowl. In a separate bowl, toss the prepared fruit with the balsamic vinegar. Arrange the fruit on top of the spinach and sprinkle with spicy pecans.

 

For the spicy pecans:

1/2 cup sugar

2 tablespoons water

1 teaspoon salt

1/2 teaspoon cayenne pepper

2-1/2 cups pecan halves

Preheat oven to 350°. Line a cookie sheet with greased parchment paper or foil.  

Combine the sugar, water, salt and cayenne in a heavy sauce pan and stir over medium heat until the sugar dissolves. Boil for two more minutes.Turn off heat and add the pecans, stirring until they are completely coated. Spread the pecans on the cookie sheet as evenly as possible. Bake until they start to brown, about 10-13 minutes. (Note - pecans move from brown to burned rather quickly so watch closely.) Remove from oven and slide parchment/foil onto a cooling rack or table. Separate with a fork if they are stuck to each other. Cool completely before adding to salad or store in an airtight container for later use.

 

Grilled Chicken or Pork with Chocolate Decadence Marinade

4 medium boneless chicken breasts or one pork tenderloin

1/2 cup OLIVE & VINE Chocolate Decadence balsamic vinegar

1/4 cup OLIVE & VINE Smoky Chipotle Pepper or Blood Orange olive oil

1/2 cup brown sugar

2 tablespoons Worcestershire sauce

4 cloves garlic, chopped

1/2 teaspoon freshly ground black pepper

 

Whisk all ingredients together until the brown sugar is dissolved. Place the meat and the marinade in a large resealable plastic bag and marinate for 1-2 hours. Remove meat from the marinade and grill as desired.

Meanwhile, place the leftover marinade in a small sauce pan and simmer gently until it starts to thicken slightly, about 15-20 minutes. When the meat is done, place on a plate and spoon the marinade over.