There is a store near my house that is just Pure Genius! I am not kidding.
If you are remotely in the slightest bit into cooking….. you would think this store is the coolest thing EVA!
It is called DEVO and is located here in Myrtle Beach. It is a shop full of Gourmet Olive Oils and Balsamic Vinegars.
BUT! That isn’t the cool part. The cool part is YOU.GET.TO.TASTE.THEM!!!!!!!!! All of them! Anyone you want!
Go for it! However! Proceed with CAUTION! You will not be able to decide upon only one, so you will end up buying a ton of different ones!
They have the original store in Branson, MO. However, this is the first additional one they opened here locally. So glad they did.
Make sure you check out their site here.
Let me just tell you about the Strawberry Balsamic Vinegar. O.M.G.!!! is all I can say. This stuff is good. No! This stuff is GREAT! The kinda great that makes you want to go and hide somewhere with it and just GUZZLE it. Only you would probably immediately think that was a BAD idea once you remembered it was Balsamic Vinegar. REGARDLESS! This stuff is UH…… MAYYYYY……ZING! (Is that a word???? Don’t check my spelling.)
They give you little disposable cups and allow you to serve yourself. They have things like Blood Orange Olive Oil, Lavender Olive Oil and Lavender Balsamic Vinegar…… They even have Chocolate Balsamic Vinegar. I mean, come on!
Instead of going on and on about the products that they carry, let me just start by telling you what I did to some ordinary Store Bought Boxed Brownies!
First, I took probably the best brownie mix on earth and fixed them according to the package instructions.
Once they cooled slightly, I turned them out onto a cutting board, top side up. Then I pricked the top all over with a toothpick.
Then I took this Strawberry Balsamic goodness and ………….
heated about a cup of it on the stove.
I did this until the vinegar reduced by about half and coated the spoon like a syrup. (About 10-12 minutes)
Then I poured that delicious syrup over the slightly cooled brownies. OHHHHH! YEAHHHHH!
I spread it out over the brownies with a basting brush so that every possible inch would be covered.
I know it looks sticky. That is why you need to put it in the fridge for about 10 minutes so that it can set up.
I flipped it over after it had set up in the fridge and sprinkled powdered sugar over that side.
Then I flipped it over and did the other side too.
So! I had NOT one………
BUT, both sides with powdered sugar on it.
Let me just tell you! The taste is a slightly zinged out subtle strawberry flavor that is slightly sticky, but chewy sweet!
In other words……… YOU HEART ME! YOU JUST DON”T KNOW IT YET! 😉
ENJOY and ALWAYS serve with milk!
Recipe: Strawberry Balsamic Glazed Brownies
– One store bought box of Brownies (cooked according to package instructions) *I used Ghirardelli Double Chocolate Mix
– 1 Cup Strawberry Balsamic Vinegar
– Powdered Sugar for dusting
– After cooking brownies according to package instructions, allow to cool slightly.
– Heat Vinegar in a medium saucepan until bubbly and allow to simmer for 10 to 12 minutes or until reduced by half. (mixture will heavily coat a wooden spoon and appear syrup like)
– Meanwhile, prick slightly cooled brownies all over with a toothpick or fork.
– Pour thickened vinegar over brownies and spread with basting brush or backside of spoon. *NOTE: Do this quickly as it will become more difficult as the syrup cools.
– Allow to set up in fridge for atleast 10 minutes.
– Dust powdered sugar over one side of brownies.
– Carefully flip brownies over by laying another cutting board over and carefully flipping over.
– Dust other side of brownies with a layer of powdered sugar. *You should now have both sides of brownies dusted with powdered sugar.
– Cut brownie sheet into pieces and serve with ice cold milk.
NOTE: As brownies sit, powdered sugar may melt into brownies. If this happens, simply sprinkle with more powdered sugar before serving.
*DISCLOSURE: In no way shape or form has DEVO paid me to write this Blog Post. Just a simple fan who loves their products. Trust me! I have reached out to them and said….. “WILL WORK FOR BALSAMIC VINEGAR AND OLIVE OIL!” LOL!
Happy Thanksgiving Week!
What are y’all doing right now?
Planning your menus, planning your diet and exercise regime for after your menus?
Maybe doing lunges or stretching out your muscles to prepare for the Black Friday Madness?
Well, I am making bread. That’s right!
But not just any kind of bread. Pumpkin Bread!
This is a great Southern Recipe!
We are going to be on the road this Holiday and we always end up stopping along the way for breakfast. This usually consists of Bojangles.
Now, any good Eastern Southerner typically knows about “Bojangles”. The good ole Fried Chicken Restaurant.
I have decided this time will be something better. Pumpkin Bread!
I made them in Mason Jars, so the “Babies” can just eat their bread with a spoon in the car.
Hopefully, this means less clean up for Z and myself. I guess we will see.
The best thing ever is Fresh Canned Pumpkin. Store bought is completely fine too. I just happened to have a jar in my pantry that my mom had given me.
You can make this in a loaf pan, muffins, or even little mini poppers. I thought the mason jars gave it a fun twist. I sprayed the inside so that they wouldn’t stick.
Make sure you wipe off the rim of the jar afterwards so that the lids will seal.
A funnel is a great tool to use to keep batter off the rim.
I filled the mason jars about half way full and set on top of a cookie sheet.
I baked them at 350 degrees for 35 minutes, until a toothpick came out clean. Then I sprinkled additional finely chopped walnuts on top.
And sprinkled each one with a little powdered sugar!
While they were still hot, I topped each one with a lid/seal. They will actually seal on their own after a few minutes, just like the canning process.
Did you know they will last up to 6 months sealed ! ? !
However, these won’t make it past the morning!
When ready to serve, you can either run a knife down and around all the sides of the jar, and tapping the bottom a bit, it will come out as a “log”. Simply slice it and serve.
You can do my personal favorite and what we will be doing tomorrow morning.
Taking a spoon…..
Open the lid/seal……
and go to town! Yum!
Recipe: Pumpkin Bread
– 1 3/4 cup All Purpose Flour
– 1 1/2 cup Sugar
– 3/4 tsp. Salt
– 1 tsp. Baking Soda
– 1/2 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1 tsp. Vanilla Extract
– 1/2 cup Vegetable Oil
– 2 large Eggs
– 1/3 cup Water
– 1 cup Fresh Pumpkin or Store Bought
– 1/2 cup Chopped Walnuts, plus more finely chopped Walnuts for Garnish (Optional)
– Powdered Sugar
– Preheat oven to 350 degrees.
– Combine all dry ingredients (except powdered sugar and walnuts). Mix well.
– In another bowl, conbine pumpkin, water, eggs, vanilla, and oil. Mix well.
– Add dry ingredients to mixture and beat thoroughly.
– Stir in nuts and pour batter into greased loaf pan or 1/2 way up greased mason jars.
– If using a loaf pan, bake 75-80 minutes. If using mason jars, bake 35 minutes or until toothpick inserted into middle, comes clean.
– Cool 15 minutes in loaf pan and then sprinkle with powdered sugar. If using mason jars, sprinkle with finely chopped walnuts, powdered sugar and carefully put lids/seals on top and twist to tighten. *Jars are HOT! Be careful!