Mandarin Orange Bundt Cake
1 box Duncan Hines Yellow Cake Mix
1 cup water
1/2 cup Mandarin Olive Oil, plus a bit to prep the pan
2 cups confectioner’s sugar
3 tbsp Cara Cara Orange Vanilla Balsamic Vinegar
3 tbsp orange zest
Preheat oven to 350°F.
Lightly oil the sides and bottom of the Bundt pan and dust with flour.
Add the cake mix, water, olive oil and eggs to a large bowl and mix at low speed until moistened, increase speed to medium and beat for 2 minutes.
Pour the batter into the pan and bake 33–36 minutes.
Cool in pan on wire rack for 15 minutes then invert onto a serving plate.
Add the confectioner’s sugar, balsamic vinegar and orange zest to a small bowl and mix until smooth and well blended.
When the cake has cooled, drizzle glaze generously over the top.
Cherry Lime Smash
1 cup cherries, pitted
1/4 cup mint leaves
4 tbsp Black Cherry Balsamic Vinegar
1 1/2 cups white rum
1/4 cup lime juice
cherry flavored seltzer water
Add the cherries, mint leaves and balsamic vinegar to a large pitcher.
Muddle everything together with a muddler or the back of a wooden spoon.
Stir in the rum and lime juice.
Fill glasses 2/3's full with ice and cherry smash, top off with the cherry seltzer water and enjoy!
Dark Chocolate Balsamic Cherries Jubilee
1 stick butter
1 cup sugar
3 tbsp Dark Chocolate Balsamic Vinegar
1 lb Bing cherries, pitted
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup cherry brandy
1 pint vanilla bean ice cream.
Melt the butter in a large saucepan over medium heat.
Stir in sugar and cook, stirring frequently until dissolved, about 2 minutes.
Add the balsamic and cook until syrup thickens slightly, 2 to 3 minutes.
Add the cherries and cook until they are tender, 2 to 3 minutes longer.
Mix the cornstarch and water together in a small cup until well blended.
Stir the cornstarch mixture into the cherry mixture and cook until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes.
Remove the pan from the heat and stir in the brandy.
Divide the ice cream between four shallow bowls.
Spoon the cherry mixture over the ice cream and serve.
rinks and Sweets
Pineapple White Sangria
2 cups pineapple juice
4 tbsp Pineapple Balsamic Vinegar
1 bottle dry white wine
1 1/2 cups pineapple, cubed
1 orange, sliced thinly
1 lime, sliced thinly
1 cup mint leaves
Combine the juice, balsamic vinegar, wine, pineapple and orange slices in a large pitcher.
Refrigerate until well chilled.
Add the mint just before serving.