Ingredients: 24oz. 60% good quality dark chocolate 1/4 tsp. sea salt 1/2 cup heavy cream 1/4 cup Bella Nonnas Raspberry Balsamic Vinegar 1/2 cup good quality cocoa powder Cooking Instructions: In a double boiler over steaming but not simmering water, add the chocolate, cream and salt. Allow the chocolate and cream to sit undisturbed for five minutes. Slowly begin to stir the chocolate over the hot water until completely melted. Add the raspberry balsamic and stir to combine. Pour the melted chocolate in to a shallow baking dish. Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll. Place the cocoa powder in to a shallow dish...
Ingredients: 3 teaspoons active dry yeast 3 1/2 cups flour 1 1/2 teaspoons salt 1/3 cup lukewarm cream or half & half 1/3 cup warm lukewarm water 2 large eggs 1/3 cup sugar 1/2 cup fresh Bella Nonnas Blood Orange Olive Oil 1 teaspoon fresh grated orange zest 16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun 1 egg beaten for glazing the buns Sweet Orange Glaze 1 cup (4 ounces) confectioners sugar 1 tablespoons half and half 1 tablespoon fresh orange juice Cooking Instructions: Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, olive oil, and yeast in bowl of standing heavy-duty mixer; stir until...
Ingredients:
3 cups Greek Yogurt
5 Tablespoons Honey
1/2 teaspoon Ground Cardamom
2 Ripe Peaches, sliced
Bella Nonnas Vanilla Dark Balsamic Vinegar
*Bella Nonnas Peach Balsamic would taste delicious as well.
Frozen Yogurt or Ice Cream Maker Cooking Instructions:
In a large bowl, mix Greek yogurt, honey, and ground cardamom until well blended.
Cover and refrigerate for at least 3 hours.
Twenty minutes before serving, add the yogurt mixture to your ice cream maker and church for 20 minutes or until thickened and frozen.
Drizzle Vanilla Balsamic in 6 serving bowls, and top with frozen yogurt and peaches. Enjoy!
Cooking Time: 3 hrs Servings: 6
Ingredients: 1 stick (8 Tbs.) unsalted butter 4 Tbs. + 1 tsp. Bella Nonnas Blood Orange Olive Oil 1 tablespoon fresh orange zest 6 oz. 60% dark chocolate, chopped 1/2 cup cocoa powder 2 cups granulated sugar 2 Tbs. Bella Nonnas Cara-Cara Orange Vanilla Balsamic Vinegar 1/2 tsp. kosher salt 5 large eggs, whisked 1/4 cup all purpose flour Cooking Instructions: Preheat the oven to 325. Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13 baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan. In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted. Remove from...
Ingredients: 5 large egg yolks 2/3 cup + 2 Tbs. granulated sugar 16 oz. mascarpone - softened 1 cup heavy whipping cream 1/4 cup sweet Marsala wine 3/4 cup strong brewed coffee or espresso 24 lady fingers 3 tablespoons rum 3 tablespoons Bella Nonnas Espresso Balsamic Vinegar 1/3 cup ground chocolate Cooking Instructions: Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool...
