A CULINARY EXPERIENCE

Orange Pumpkin Bars

Orange Pumpkin Bars

2 cups flour
1 tsp nutmeg
2 cups sugar
½ tsp sea salt
2 tsp baking powder
15 oz can pumpkin
1 tsp baking soda
1 cup Blood Orange Olive Oil
1 tsp ground cloves
2 tsp Cinnamon Pear Balsamic
1 tsp cinnamon
4 eggs

Preheat oven to 350. Grease (use blood orange olive oil) and flour a 9×13 baking pan. Combine dry ingredients in a large bowl. Add wet ingredients and mix by hand until completely incorporated – approximately 3 minutes. Pour batter into prepared pan. Bake for 25 – 30 minutes. Let cool and frost.

Cinnamon Pear Buttercream Frosting

2 cups confectioners sugar
½ cup unsalted butter, softened (not melted) – 1 stick
4 oz cream cheese, softened
2 Tbsp milk
1 Tbsp Cinnamon Pear Balsamic Vinegar

Beat butter and cream cheese for a few minutes with paddle attachment on medium speed. Add powdered sugar and mix on low speed until incorporated. Increase speed to medium and add balsamic and milk – beat for 3 minutes until smooth.

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In The Spotlight

Gravenstein Apple White Balsamic
Gravenstein Apple White Balsamic

The Gravenstein Apple is an incredibly hard varietal due to the difficulty farmers have cultivating it. In addition to contending with a very finicky tree, it’s also not an apple ...

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Featured Recipe

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple

adapted from Cook’s Country | October/November 2013 SERVES 8 INGREDIENTS 5 tablespoons Gravenstein Apple or Sicilian Lemon White Balsamic Vinegar 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 7 tablespoons extra-virgin olive oil 2 pounds ...

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