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!