Filtering by Tag: Italian Espresso

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,

Chocolate And Italian Espresso Balsamic Fudge

12 ounces heavy cream

4 ounces OLIVE & VINE Italian Espresso balsamic vinegar

1/2 pound (about 1 cup) 60%+ dark chocolate

1/2 pound (about 1 cup) semi-sweet chocolate

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

 

Butter a 9x13" baking pan or line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.

Makes about 2 pounds of fudge.