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Decadent Chocolate & Aged Espresso Balsamic Fudge

Decadent Chocolate & Aged Espresso Balsamic Fudge

10 ounces of heavy cream 4 ounces Espresso Dark Balsamic 1 pound (about 2 cups) semi-sweet chocolate chips 3 tablespoons of unsalted butter cut in to small pieces 1/4 teaspoon of sea salt 1/2 teaspoon of vanilla extract Butter a 9" by 13" pan and 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 into the prepared pan. Allow to cool to room temperature...

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Natural High-Oleic, EVOO Peanut Butter

Natural High-Oleic, EVOO Peanut Butter

2 cups of roasted, unsalted peanuts 1/2 teaspoon of salt 1 tablespoon of sugar (or Honey flavored to liking)(use local honey to fight off germs) 1/4 cup Robust Ultra Premium Extra Virgin Olive Oil (may use a little less olive oil if using honey) Place the peanuts in the jar of your blender. Add the salt and sugar (if using). Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to 2 minutes for super...

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Bacon Cheddar Spinach Quiche with Extra Virgin Olive Oil Crust

Bacon Cheddar Spinach Quiche with Extra Virgin Olive Oil Crust

For the Crust: 2 cups white whole wheat flour or all purpose flour 1 teaspoon of salt 1/2 cup of fruity extra virgin olive oil (Hojiblanca) 1/2 ice cold water preheat oven to 375 Combine the flour and the salt in a bowl of a food processor. Pulse to combine.  Blend the extra virgin olive oil and ice water together well. Pour into the food processor and pulse a few  more times until the mixture comes together. On a floured surface roll out the dough and fit in a 9 " diameter pan or a quiche pan.  For the Quiche...

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Samosa Dough, Filling and Cilantro Chutney

Samosa Dough, Filling and Cilantro Chutney

Samosa Dough: 3 cups of flour 1 teaspoon of baking powder 1 teaspoon of salt 3 tablespoons of Ultra Premium Extra Virgin Olive Oil 3/4 cup of water Samosa Filling: 2 cups of cubed cooked potatoes, drained 2 tablespoons of Ultra Premium Extra Virgin Olive Oil 1 cup of diced onion 2 cloves of garlic, minced 1 teaspoon of curry powder 1/4 to 1/2 teaspoon of cumin (to taste) 1 teaspoon of fresh lime juice 1 teaspoon of fresh grated ginger 1 cup of frozen peas, thawed 1 small green serrano, seeded and minced fine salt and pepper to taste...

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Aged Espresso Balsamic Tiramisu

Aged Espresso Balsamic Tiramisu

5 large egg yolks 2/3 cup + 2 tablespoons granulated sugar 16 ounce mascarpone - softened 1 cup of heavy whipping cream 1/4 cup of Marsala Wine 3/4 cup of strong brewed coffee or espresso 24 lady fingers 3 tablespoons of rum 3 tablespoons of Espresso Dark Balsamic Vinegar 1/3 cup of ground chocolate Directions:  Whisk 1/3 of the sugar with egg yolks for 2 minutes until light  yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium sauce pan of simmering water. Add the Marsala and continue whisking constantly for...

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