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

4 eggs

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
ice

 Combine the juice, balsamic vinegar, wine, pineapple and orange slices in a large pitcher.
Refrigerate until well chilled.
Add the mint just before serving.