Wit & Vinegar

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Photographer/Recipe Developer/Carb Whisperer 📍Fresno, CA ✉️witandvinegar@gmail.com 📘#WhipItUpCookbook Latest Recipe⬇️

Member Since MAY 10, 2020
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Highlights
Chocolate Espresso Snickerdoodles – Wit & Vinegar

We’re staying in the snickerdoodle lane with the cream of tartar and cinnamon sugar coating but where we usually just have a collectively beautiful vanilla dough we’re swerving into another lane with cocoa and instant espresso powder. 2 ¼ cups all-purpose flour ⅔ cup unsweetened cocoa powder ( I prefer dutch baking cocoa because it gives a better color and flavor but you can use natural or a mix of the two) 1½ teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon coarse kosher salt 1 cup butter, softened 2 teaspoons instant espresso powder (I use this one and no it really doesn’t come thru in flavor but it helps give a darker chocolate flavor that I love here) 1 cup light brown sugar ¾ cup white granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 3 tablespoons cane sugar (or granulated white sugar if you don’t have it Combine the cinnamon and cane sugar in a small bowl, then use a medium cookie scoop (or 1 1/2 tablespoons) to portion out dough and roll in cinnamon-sugar to coat.

Eggnog Panna Cotta with Mango Coulis – Wit & Vinegar

One of my favorite things about working with the National Mango Board this year was learning about all the varieties of mangos and how they’re available year-round thanks to staggered growing seasons. This makes it easier to work with and make sure the gelatin has actually all dissolved and it helps it set much faster because you’re adding a little hot milk to double the amount of cold eggnog. Once the milk is hot, just to a scald no simmer necessary, tilt the pan gently to make sure there’s no gelatin left on the bottom of the saucepan then add the mixture to the measuring cup with the eggnog. ’re serving them in, making sure you leave about an inch of space at the top for the coulis, then carefully transfer the panna cotta to set completely.

Parrot Punch for a National Mango Board Friendsgiving – Wit & Vinegar

I knew I wanted to incorporate bourbon somehow because it’s a great fall and winter spirit and has no issue pairing well with any thanksgiving dish, including dessert. so I went ahead and added some lime juice along with some cranberry and sparkling water to make the cocktail pair even better with heavier dishes that might be served for the holidays. In a cocktail shaker, add everything except the sparkling water with a handful of ice and shake for 30 seconds to get everything super cold. Once it’s simmering, cook for 5 minutes on low heat then remove the pan from the heat and let it cool for at least an hour.

Mango Spice Muffins – Wit & Vinegar

The warm spices give us pumpkin spice adjacent vibes, dare I say combatting the need for any pumpkin at all in this season of pumpkin spice. In a bowl, carefully toss together the butter, flour, sugar and salt then use your fingertips to smash the butter into smaller pieces until it’s evenly incorporated, and the mixture starts to clump together. Use a 1/4 cup ice cream scoop to scoop 1/4 cup of batter into each muffin tin until all 12 are filled. Take out the streusel and break it up until you have no clumps bigger than the size of a pea, then add about a tablespoon of streusel to each muffin, spreading it out evenly over each muffin.

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