Ok, I actually have no idea what to do with Balsamic Vinegar, but I plan on finding a recipe that includes it. The Olive Oil, I dipped bread in it. I have to admit, if I had been given a large bottle of the Tuscan Herb Olive Oil, it would’ve been gone within a week I loved it so much.
They don’t stop there with their products. They offer Barbeque Sauces, Marinades, Vinaigrettes, and Culinary Sauces. If you have any special occasions coming up, they even offer Gift Baskets for personal and Corporate events.
Now, when I lived in Seattle, I went to the Chateau St. Michelle and did a wine tasting there years and years ago. I never imagined I’d find one for tasting oils and vinegars! They have several locations in: IL, OH, CO, and FL. I’m hoping the next time I go down to see the in-laws we’ll be able to head over to the Downers Gove location and try them out!
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Check out this recipe and see what you think!
Chocolate Chipotle Cake
1 cup plus ½ tsp unsweetened cocoa
2 ¾ cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap® Cinnamon
2 teaspoon baking soda
½ teaspoon The Olive Tap® Cayenne Pepper
½ teaspoon salt
2 cups lowfat milk
½ cup mild olive oil such as The Olive Tap®’s Arbequina or Mission
½ cup The Olive Tap® Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap® Dark Chocolate Balsamic Vinegar
Powdered sugar
1. Preheat oven to 350◦. Butter two 8-in cake pans and dust with ¼ tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
*I received samples from the Olive Tap for review. The opinions expressed are my own.
7 comments:
How weird.... I wrote a post about balsamic vinegar from a friend recently. I use it on salads a lot but the farm that produces it (and the farmer who sent it) suggest meat marinades, etc. Check it out http://jplovescotton.com/2012/01/28/lucerobalsamic-vinegar-from-the-farm/
I love to use balsamic vinegar when cooking chicken, yum! The Olive Tap sounds like a great place to get my mother-in-law a gift at.
I bet you would look very Hot in one of those outfits LOL ... ( responding to your comment on the blog)
I always use Portuguese Olive oil ( kinda expensive ) I think they have the best smell .. I never tried this one before must look for it.. I use Balsamic on the salad so good..
That's something I need to learn a little more about using in my cooking and baking. You're making these sound pretty fabulous!
oh wow. I bet that's delicious! Spicy and sweet at the same time. YUM!
Balsamic vinegar... I sometimes will make pasta with garlic and parsley and toss it with balsamic vinegar and tomatoes instead of using oil. Makes a nice, tangy different flavor.
PS I tagged you in a meme :)
I am in OH and need to check ours out!!!
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