Sunday, October 25, 2015


It's Halloween! It is! Really! ... Okay, soon. Really soon. I've got a coupon for it and everything. So it has to be soon.

And a recipe. Because I owe you one. It's been a while. These cookies are sweet and fluffy. The season's most popular latte dished up on a plate!

Pumpkin Spice Latte Cookies

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cup sugar
1/2 cup Blood Orange Olive Oil
1 large egg
1/2 cup pure pumpkin puree*
1/2 cup cold coffee
1/2 cup butterscotch chips (optional)

Preheat the oven to 350°.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In very large bowl, mix the oil, sugar, pumpkin and egg. 

Gradually add the dry ingredients to the wet. Combine well. fold in the butterscotch chips now, if using.

Bake 15-18 minutes or until the edges begin to brown. Cool on the baking sheets before moving to racks.

*If you only have pumpkin pie filling, you can use that, but don't put in any cinnamon or nutmeg.

Wednesday, August 19, 2015

Customer Recipe: Christopher

This week saw a visit from a long time customer back to restock. He mentioned that he had sent in a recipe long ago and I missed it! Just found it. Sorry! (It was buried in with the reviews.)

So thank you to Christopher for making this and sending us the photo. It looks amazing!

So tonight? Some tarragon mustard chicken and roasted brussels sprouts with garlic, lemon and your amazing balsamic. YUM!!!!

Friday, August 14, 2015

Orange Chicken Fried Rice

Soooo busy! This was a quick throw together and made a lot. Great for leftovers!

Orange Chicken Fried Rice

2 chicken breasts
1/2 cup orange juice
1/4 cup White Balsamic, or White Honey Ginger
2-3 tbsp soy sauce, divided
2 tbsp Blood Orange or Persian Lime Olive Oil
1 tsp Sesame Oil with Garlic and Ginger
1 bag (16oz) frozen Asian stir fry veggies
1/2 small white onion, diced
2 cups cooked white rice

Heat the olive oil in a large saute pan or wok to medium high heat. Dice the chicken and add to the pan with the onion.

Saute, stirring constantly for 2 minutes. Add the orange juice and half the soy sauce. Simmer 5-7 minutes, or until cooked through.

Spread the chicken in a single layer over the pan, sprinkle with the sesame oil. Distribute the frozen veggies over that and top with a layer of rice. The veggies will steam as they that, going through the rice. Let cook about 3 minutes.

Toss to combine. Add the remaining soy sauce and white balsamic.

Thursday, July 30, 2015

Customer Recipe

These pictures come from our friend Tracy. She makes a really yummy BBQ sauce that we've just started selling. Come in for a sample of the mild or spicy BBQ sauce and enjoy her recipes!

Tracy writes:
These are both with balsamic.  The first is my granola made with the Espresso Balsamic.  I use it during the boiling process for added flavor to the honey and apple juice.  It really brings out the flavor of the dried fruit once the oats are baked. 

 And the second is the Espresso Balsamic used as part of the spice rub for the steak.  Absolutely awesome! So hot you can still see the steam.  I let the balsamic sit on the steak with the spices for about four hours before grilling.   With fresh corn on the cob baked in the oven with Kale simmered for about two hours seasoned with portabello mushrooms and cherrywood bacon.

Friday, July 17, 2015

Happy Birthday Store!

I made us a couple cakes! Come in and try some. 

Gluten-Free Vegan and Nut-Free.

Strawberry Basil Cake
Gluten-Free Vegan Nut-Free

1 box Wegmans brand gluten free vanilla cake mix
¼ cup Basil Olive Oil
1 egg / egg replacement*
2/3 cup non-dairy milk of choice
1/3 cup crushed freeze-dried strawberries**
2-3 tbsp minced fresh basil

Preheat oven to 350°.

Blend everything except the strawberries. If you can’t get freeze-dried, use diced fresh. (dried has too much sugar!)

Fold in the strawberries and turn into a greased pan. 8 in round or 8x8 works best.

Bake according to package directions, 35-38 minutes. Cool for 10 minutes before removing from the pan.

*I used Neategg. It’s a chia/garbanzo mix. Not bad, next time I’ll try something else.
**I get my strawberries from

Rosemary Cherry Brownies
Gluten-Free Vegan Nut–Free

1 box Wegmans Gluten-Free Double Chocolate Brownie Mix
5 tbsp Rosemary Olive Oil
2 egg replacers*
¼ cup cherry juice

Preheat the oven to 350°.

Put all the ingredients in a large bowl and blend well.

Grease an 8x8 pan. Spread the batter evenly over the pan and bake 28-35 minutes. The tops should be a little crinkly and the edges should be just starting to pull away from the pan.

*I used Neategg egg replacers. They don’t add much moisture, so the cherry juice really is crucial. 

If you don't have any allergies, feel free to use whatever mixes you have on hand. Just sub in the oil for the butter or vegetable oil. Go to town!

Tuesday, July 7, 2015

White Pineapple Cake

Super easy and delicious. This recipe is all about the finish.

This is a variation on a Pineapple Upside Down Cake, so it should be a yellow cake, but my dad has cholesterol problems and the only cake he's really allowed to eat is Angel Food. Which I am terrible at making. So this is a topping for a bought cake. You could use this over top any cake you make at home as well.

(Or any other cake you buy, I won't tell)

White Pineapple Cake

1 small Angel Food Cake
2-4 slices pineapple in juice
a small handful of maraschino cherries
2 tbsp juice from the pineapples
1/4 cup White Pineapple Balsamic
     plus a little more for drizzling

Lay the cake on a nice plate. Mix the pineapple juice with the balsamic and spread over the cake. Let soak for at least 10 minutes.

Top with pineapple rings and the cherries. Drizzle a little more balsamic over top.

That's pretty much that.

Friday, July 3, 2015

Happy 4th!

Happy 4th of July everyone! We will be open until around 4pm on Saturday. See you then!

And now the news you've been waiting for. The second store is open! That's right. Down in Smithville NJ, near to Atlantic City. Check out the town's website for more info!

Hooray! Maybe I can get back to regular food blogging sometime soon, but it's still going to be busy. Have a safe and happy weekend all!