Archive for category: RECENT NEWS

Raspberry Crepe Cake


Crepes:1 c. flour
2 eggs
1/2 c. milk
1/2 c. water
1/4 tsp. salt
2 Tbsp. Butter Olive Oil (or butter)

Raspberry Mousse Filling:
1 tsp. Raspberry Balsamic Vinegar
1 tsp. raspberry jam or preserves
2 c. whipping creamChocolate Mousse Filling:
7 oz. bittersweet or semisweet chocolate, finely chopped
3 Tbsp. water
4 large eggs, at room temp., separated
pinch of coarse saltChocolate Cream Cheese Filling:
6 oz. bittersweet chocolate, finely chopped
1 jar marshmallow fluff
8 oz. cream cheeseGanache:
16 oz. bittersweet chocolate, chopped fine
16 oz. (2 c.) heavy cream


In a large bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Make entire recipe, stack on plate, and let cool. If not using right away, cover with wax paper and plastic wrap so the crepes do not dry out.

Raspberry Mousse:
Beat cream until soft peaks form. Add Raspberry Balsamic and raspberry jam or preserves. Beat in to incorporate, until stiff peaks appear. Refrigerate until ready to layer.

Chocolate Cream Cheese Filling:
Warm chocolate in large microwavable mixing bowl on half power in 30 second intervals, stirring in between intervals, until melted. Add cream cheese and marshmallow fluff and beat until smooth. Refrigerate until ready to layer.

Chocolate Mousse:
Combine the chocolate and water in a heatproof bowl set over a pan of barely simmering water. Heat until the chocolate is almost completely melted, stirring occasionally. Remove the bowl from the heat and stir until the mixture is smooth. Set aside and let cool to near room temperature. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt. Whip on medium high speed until stiff peaks form. They should be thick and smooth. Stir the egg yolks into the cooled chocolate mixture. Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture. Fold in the remaining egg whites gently with a spatula just until no visible streaks are left. Refrigerate until ready to layer.

Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer, be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Ensure ganache is still warm when you are ready to pour it over the cake.

To Create the Cake:
On a cake stand or large plate, begin by putting down a crepe. Smear a generous layer of one of the three fillings on top. Add another crepe. Continue alternating between all three fillings, with crepes layered in between. When all ingredients have been used up (don’t worry if you don’t run out of one layer before the others; your guests won’t notice and it will still taste great), top with warm ganache so that it covers the top and either trickles down or covers the sides. Refrigerate minimum 2 hours so that it sets. Top with fresh raspberries and drizzle cake and plate with Raspberry Balsamic.

Bakers Note: This cake is time consuming, but the layers are so impressive. This is your show-stopper when you are celebrating a truly great occasion. The elegance and taste, as well as the texture of all those yummy crepes and fillings, is so worth it.

Roasted Vegetables

General Roasting Times for Vegetables. Cooking times are for roasting vegetables at 425°F.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Olive Oil Dog Biscuits

Healthy, No Wheat recipe made with Extra Virgin Olive Oil ! This recipe was adapted from King Arthur Flour’s Dog Biscuit recipe which contained wheat, and no extra virgin olive oil.  It’s been modified it to contain olive oil, mostly organic ingredients and no wheat products.  High quality extra virgin olive oil is extremely beneficial for overall canine health including coat, skin and joint wellness.  My dog loves these healthy treats!

  • 1 cup organic rolled oats
  • 1 tablespoon organic mint, finely chopped
  • 1/2 cup nonfat dry milk
  • 1/2 teaspoon sea salt
  • 2 large organic eggs
  • 1 cup organic, high-oleic, high polyphenol olive oil peanut butter, made with Vine & Grind’s Organic Frantoio or Picual – (either chunky or smooth)
  • 1/2 cup + 1 tablespoon cold water, or enough to make the dough come together

Make the olive oil peanut butter using the recipe below.  Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment. Mix together the rice flour, oats, mint, dried milk, and sea salt.  Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly. Add enough water to bring the dough together. To make biscuits using a dog-bone cutter, roll the dough about 1/4″ thick, and cut with a 3 1/2″ cutter (or the size of your choice). Gather and re-roll the scraps, and continue to cut biscuits until you’ve used all the dough. To make dog cookies, drop the dough in walnut-sized balls onto the prepared baking sheets. Flatten them to about 1/4″.  Bake the biscuits for about 40 to 60 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through. Remove the biscuits from the oven, and cool right on the pans.

Yield: about 42 larger (3 1/2″ dog-bone) biscuits, 60 smaller (round) biscuits.

Natural High-Oleic Extra Virgin Olive Oil Peanut Butter– 2 Cups roasted, unsalted peanuts
1/2 tsp. salt (optional)
1 Tbs. granulated sugar(optional)
1/4 cup Vine & Grind’s High Oleic, High Polyphenol Organic Picual or Frantoio  EVOOs

Place the peanuts in the jar of your blender.  Add the salt and sugar if using.  Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.  Turn the blender on high.  Process until the desired level of creaminess or up to two minutes for super creamy peanut butter.  It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar.  Store tightly covered in the refrigerator for up to 6 weeks.

Makes 1 1/2 cups natural peanut butter