Red Velvet Cake

Red Velvet is one of the oddest recipes I've ever encountered. It's not chocolate, not vanilla, and has much more food coloring than seems safe. But it is really, really good.

I intend to someday make this with some kind of natural food colorings, like beets and cherries, but for now, a box mix will do you.

Red Velvet Double Chocolate

1 box red velvet cake mix
Chocolate Olive Oil
Cream cheese frosting
3-4 cups fresh or frozen berries(thawed), mix cherries, raspberries and blackberries
1/4 cup Cherry Balsamic, or Chocolate Raspberry Balsamic

Follow the instructions on your cake mix. Sub in the Chocolate Olive Oil where it calls for vegetable oil or butter.

In a large bowl, mix the berries and balsamic together. Let sit, they are done when the cake is.

Bake the cake. Let cool and top with the cream cheese frosting and berries.

I made about half in single graham cracker crusts, because it felt fancy. The other half was baked in a round cake pan. However you like it, it's just a fun time.

Happy Pi Day!

Happy Pi Day everyone!

Apple Raisin Honey Pi(e)

1 refrigerated pie crust
3 large apples, diced
1 cup raisins
1/2 cup confectioner's sugar
1/2 cup Honey flavored whiskey
1 tbsp Honey Date Balsamic
1 tsp Chocolate Olive Oil

Preheat the oven to 425°. Brig the pie crust to room temperature and set aside.

Mix the Honey Whiskey with the Balsamic and soak the raisins for at least 10 minutes. Dust the apples with the confectioners sugar and toss the apples and raisins together.

Roll the crust into a 9-10 inch pie plate. Pour the filling into it and drizzle with the Olive Oil.

Bake 35-40 minutes. Since this is a one crust pie, the filling may start to over-brown. Keep an eye on it and tent with foil if it gets too toasty.

(I however really like crispy bits on my pie and just leave it alone)

Chocolate Espresso Steak

This February, I'd love to say I'll only do things related to Chocolate and Desserts, but why limit myself? You know I'd never be able to stick to it anyway.

I did however decide to play with our lovely New Chocolate Olive Oil this week. Some mediocre cuts of steak plus a bit of oil, a little balsamic and it's just a mouthful of YAY!

Chocolate Espresso Steak
(recipe is per 1 steak)

1 Steak
1 Tbsp Chocolate Olive Oil
1 Tbsp Espresso Balsamic
Himalayan Pink Salt, or Espresso Sea Salt
black pepper

This recipe works best with a nicely fatted cut of steak. I love a rib eye or a strip streak, but the center cut sirloin is usually the cheapest thing at my grocery store. Rub the steak with the olive oil and a pinch of the salt.

Turn on your broiler and lay the steak out a little bit away from the heat. Almost the middle of the oven. 5 minutes on each side should get you a steak that's about medium done. Adjust up or down for your preference.

Top with the Espresso Balsamic and a twist of fresh black pepper.