Holiday Favorites (Nutella and Orange Puff Pastry & Mary Rose’s Hershey Bar Pie)

A chocolate lovers’ holiday: Nutella and Orange Puff Pastry and Mary Rose’s Hershey Bar Pie

Traditions are a prominent part of the holiday season. They’re that little sparkle of magic that signals, “Oh, yes. It really is the most wonderful time of the year.” Some families hide a pickle in their Christmas tree, some wear matching plaid pajamas, some do Advent calendars for their dogs, while others pull their hair out trying to find a new spot for a tiny red-clothed elf. Every family has traditions and (nearly) every family loves them. 

Food and traditions often go hand in hand, so for this week’s post we decided to share some of our own favorite traditions…and by traditions, we do mean recipes. We hope you like chocolate, because buckle up, buttercup, both of our favorite holiday recipes turned out to be gooey, melt-in-your-mouth, chocolate desserts!

Let it snow!

Nutella & Orange Puff Pastry (Cat’s Choice)

There’s a reason kids love dino nuggets, and it’s not just because they have an undeniably tastier crunch. It’s because they’re shaped, and anything that’s a fun shape is inherently more festive and more enjoyable than it’s boring square or circle counterpart. That’s why we think this snowflake-shaped puff pastry would be the most fitting centerpiece for your dessert table this Christmas.

The Process

The recipe came from Natalie over at Life Made Simple, and it’s just five ingredients! First up, you cut your puff pastry into two equivalent circles and spread Nutella over the bottom circle. There’s no exact measurement, but be generous! Then, sprinkle the orange zest on top. Top it with the next layer of puff pastry and you’re ready to start creating the shape. 

The easiest way we found to do it is to put a cup in the middle of the pastry as a guide, then to cut outwards from there, first into fourths, then eighths, then sixteenths. To form the shape, take two pieces that lie beside each other and twist them away from each other three times, then pinch the tops together to create a point. Repeat this all the way around. Cool the whole thing down in an egg wash and voila! Ready for the oven. 

Into the oven she goes!

The Results

After 25 minutes at 375, your snowflake will be puffed up, golden, and gorgeous. Don’t waste any time–eat it while it’s hot! It is snoo flakey. Get it, snowflake-y? Okay, all jokes aside, this dessert looks really complicated, but it’s probably the easiest one you’ll ever make. It looks and tastes incredible, and it’s sure to impress even the pickiest holiday partygoer.

Every snowflake is unique!

What should you know before you make a Nutella & Orange Puff Pastry?

  • You can use a cake pan and a knife to cut the puff pastry into two equivalent circles. It takes out all the guesswork!
  • The orange zest is a wonderful combo, but if you don’t like that flavor, don’t give up on this recipe. It’s optional!
  • You’ll probably have some scraps leftover. While you form the snowflake, keep those scraps covered with a towel so they don’t dry out. That way, when you finish, you can use those scraps to create little Nutella twists! They’re delicious, great for grab-and-go, and ensure that you don’t waste any of your ingredients!
What more could we ask for?

Mary Rose’s Hershey Bar Pie (Mindy’s Choice)

This recipe is actually a family one. I (Mindy) grew up hearing about the famous Hershey Bar Pie my grandmother would make for my dad when he was growing up. After she passed away, I found a handwritten copy of the recipe and decided to try it out. Now, there are two occasions I pull it out for: Christmas and my dad’s birthday. I hope you enjoy it as much as we do.

The Process

Like the puff pastry, this recipe is simple and easy to make. Here it is:

Corn Flake Crust:
  • ⅓ cup melted butter
  • 1 ½ cups finely-rolled cornflakes
  • 22 marshmallows
  • 16 ounces Hershey’s almond chocolate bar (slightly less than 4 XL bars)
  • ½ cup milk
  • ½ pint whipped cream (We use Cool Whip)

Put the marshmallows, chocolate, and milk in a double broiler and melt. If you don’t have a double broiler, you can use a deep pot but be sure to stir it constantly so the mixture doesn’t burn. Stir well and let cool. Add the cream to the chocolate mixture and pour into the crust to chill overnight. Sprinkle saved crumbs on top.

Mix thoroughly and press to the sides and bottom of the pie pan. Save a few to sprinkle on top of the pie.

Ready to cool overnight

The Results

This is my favorite dessert, hands down. The filling is rich (and incredible), so even one pie can serve quite a few people. What really makes this recipe, though, is the cornflake crust. It is so simple but that crunch really brings it to the next level and balances out the chocolate and marshmallows wonderfully.

Pie & Presents

What should you know before you make Mary Rose’s Hershey Bar Pie?

  • You have options! This recipe is really pretty customizable, so, don’t like nuts? No problem, just use regular Hershey bars. Can’t find honey corn flakes? Use regular cornflakes and add ¼ cup of sugar. You can try dark chocolate, white chocolate, a mix.
  • An easy, no-mess way to crush the cornflakes is to put them in a gallon-sized bag, close it up, and gently roll over them with a rolling pin. Just make sure there’s minimal air in the bag so it doesn’t pop open when you run the rolling pin over top!
  • This pie is great for making ahead of time, since it needs to be chilled overnight anyway. The day before an event, whip it up and by the time you need it the following day you can just grab it and go, no additional steps.

When should you make both of these recipes?

We think holiday baking makes a great family tradition, one that you can start at any time. When is a better time to start a new at-home tradition than 2020? Either of these recipes would be an easy way to start that tradition, given that your family loves chocolate!

What are your family traditions? Do you have any favorite holiday recipes? We would love to hear all about them in the comments!

We’re taking a week off to celebrate the holidays next week, but we’ll see you back here the following Wednesday, December 30. Until then…Merry Christmas!

Eggnog Taste Test

‘Tis the season for Christmas trees, Rudolph, the movie Elf, gingerbread houses, garland, and…eggnog.

Those two little words invoke a strong reaction in most people. For some, it’s adoration. For others, it’s closer to disgust. Us, you ask? One of us has the former reaction, one the latter. We’ll let you guess who has which…

Regardless of your feelings about egg nog, one thing that’s for sure is that purchasing eggnog can be a bit overwhelming. Should you get alcoholic or not? What brand? Should you get spiced or classic? Our reader Julia requested some eggnog advice when we asked over on Instagram @fizz.and.fork what you all wanted to see from us during this busy season, so here we are, hoping to make your Christmas grocery shopping just a tad easier!

Before we dive in, a quick disclaimer–we know technically this taste testing isn’t from a restaurant, but we’re going to file it under that category because you a.) buy these without additional ingredients and b.) no preparation is required. Now, let’s get crackin’!

Spiced, classic, and soy options (Left to right)

For Everyone

To really get the full scope of the nog world, we bought three brands/flavors/types. We got these from Target, but you’ll find similar options at your local grocery store, whatever that may be. First up on the docket, in the #1 spot on our flight board was Southern Comfort Vanilla Spice Eggnog. Hear us out on this one–it tasted like Bluebell classic vanilla ice cream that has been melted, followed by an aftertaste of Dubble Bubble gum. Granted, that doesn’t sound like the most appealing description, but this one was actually really good! We both liked it (a feat considering one of us isn’t a fan of nog in general) and this was our favorite of the three. It’s a good starter nog if you’ve never tried the drink before. 

Next up, in the #2 spot? Oak Farms Holiday Eggnog. This one was a classic eggnog–thicker than the previous one, very creamy and eggy, and with a full mouth-feel. The vanilla was a lot stronger, too, since this one didn’t have added spices. If you know you like eggnog, you would love it. If you’re not a fan, we would say to probably skip this one.

We rounded out the non-alcoholic nogs with an option for our non-dairy friends, Silk Nog Original. We have to say we were skeptical about this one at first because, well, it’s eggnog without the egg, but we were pleasantly surprised. It’s definitely thinner than classic eggnog, which can be off-putting, but it’s got a great cinnamon flavor to it. To us, it tasted like the milk in a cereal bowl full of Cinnamon Toast Crunch.

For the Adults

How could we not get that mason jar?

Now, to really get you into the holiday “spirits,” we also taste-tested spiked eggnogs. Yes, that pun was fully intended, and you should have expected it by now! Same as before, we tried three different brands, all available at your local Total Wines.

The flight board was replenished and newly in the first spot was Pennsylvania Dutch spiked eggnog. According to the Total Wines consultant, this is their best seller, and we believe it. The combo is a doozy of eggnog, rum, brandy, and blended whiskey. It’s full and creamy but the brown liquors bring a spiciness that will warm you down to your toes.

Feeling hopeful from our first round, we poured a glass from the #2 bottle. This one was Old New England Cinnamon Spiced Nog and oh, gosh. I wish I had better news, but we both hated this one. It’s very viscous (almost clumpy?), not sweet at all, and the cinnamon adds to the already-spicy rum to make the whole thing over the top. Wouldn’t recommend this one unless you really love rum.

Third up was Appalachian Eggnog, which came in really cute mason jar packaging that, we will confess, largely contributed to our purchasing of it. This one was a bit different because instead of being a mix of eggnog with alcohol, it was actually an “eggnog cream liqueur.” This one fell pretty solidly in the middle of the other two. It had a touch of creamy sweetness but was still pretty strong on the alcohol front. Overall, 6.5/10. We think this one might be good as a mixer!

Considering going to pour a glass right now…

What you should know before you buy eggnog:

• If you can’t decide whether you should pick up an alcoholic or a non-alcoholic nog, go with the kid-friendly version. You can always pick up a bottle of bourbon, rum, or whiskey (or all three) and do the mixing yourself!

• If you do want to go with a spiked nog, we suggest going to a liquor store instead of picking it up at your grocery store. Each person who works there will be able to guide you towards something that will fit your tastes and your budget.

• Eggnog is great on its own, but also super fun to mix. You can pair it with coffee as a substitute for your classic creamer or with ice cream for an eggnog float! 

When should you have eggnog?

Unfortunately, Christmastime is about the only time you’ll be able to find eggnog in the stores, so make sure you make the most of it! Holiday parties, Christmas dinners, cookie-making sessions, a casual Thursday evening, any would be good options for eggnog as long as it’s in the months of November or December! As for us, we’ve got six bottles in our fridge that we don’t intend to let go to waste…

We hope this was a helpful comparison of the available eggnog options, but whatever your choice in holiday beverage, we wish you the best Christmas season. We’ll be back next week with TWO of our favorite holiday recipes. Until then, happy nogging!


Holy Pierogi!

It’s time for us to make a confession–our choice of cuisine when we visited the Texas Renaissance Festival last week was not entirely random. I know, I know. While it’s true that we both love Polish food, that wasn’t the only reason we chose Polonia. For anybody who doesn’t know, Catherine’s last name is…wait for it….Sieraski. That’s about as Polish as they come, so of course we had to do a Polish dish to honor her heritage (and our taste buds)! 

While we had a lot of great recipe options thanks to the combination plate we ordered last week, we had to go with a tried and true classic, the pierogi. We pulled these pierogi recipes from two places: Natasha’s Kitchen for the cheese filling and Cold Weather Comfort for the meat filling.

The Process

Not to be outdone by the chefs of the Renaissance Festival, we made not one, not two, but three different pierogi fillings. We started our cooking there, with the fillings–potato and cheese (cream cheese and mozzarella), beef and onion, and a mix of both for a beef and potato combo. We did fillings first because it’s fine for them to get cold while you spend most of your time prepping the dough later. The fillings will be heated back up later when we cook the pierogi, so all you need to do is make sure that you have a way to keep them fresh in the meantime. We just left them covered and on the stove, and they were still great by the time we were ready to fill. One quick tip about the dough, when you are forming the pierogi, we recommend that you keep any dough you are currently not using covered by a bowl so it doesn’t dry out. If the dough dries out, it becomes tough and much more difficult to roll out, which makes the process longer and not nearly as enjoyable.

That crunch comes from the second cooking method!

The Results

There are two ways to cook pierogi, and the one you choose will impact your final result. The first is to simply bring your water to a boil, plop them in, and when they float, voila! You’re ready to eat! The other option is to take it a step further. In this method, after the pierogi float, you then transfer them to a pan with a little bit of oil to get some browning on the outside, which provides a really nice crunch and is our personal favorite way to do it. Whatever your choice, after you’re finished cooking, you can serve your pierogi with a side of sour cream, tossed in butter, topped with salt and pepper, or just plain and enjoyed on their own merit.

Now, here’s a fun grammar tidbit: pierogi plural is just pierogi. Simply put, if you want to tear up a whole plateful or even two, you totally can and nobody will be the wiser when you say you had “pierogi” for dinner. You can eat them with a fork if you’re feeling fancy, but don’t be shy to just use your fingers and dig right in! We know we did, especially those beef and onion ones, which were our absolute favorite.

In the pan

What should you know before you make pierogi?

  • The dough takes a WHILE to make and on top of that filling and pressing the pierogi will eat up your time, especially if you’re trying to make them look good. Don’t think this is a simple, quick dinner meal you can whip up on a weeknight (totally not speaking from personal experience or anything…)
  • Don’t be afraid to play around with fillings! Pierogi are essentially a pocket for your imagination. For example, the recipe for the potato and cheese filling calls for mozzarella, which is what we used, but it would be so easy to switch that up for your favorite cheese and really make the recipe your own.
  • Pierogi make a great meal, especially if you really love them, but they’re also a wonderful choice for an appetizer, side dish, or as an hors d’oeuvres for a party.
Can you guess which pierogi have which flavor?

When should you make pierogi?

This would be a great dish choice for a cheap, at-home family bonding or date night. Making this recipe would be great with a S.O., kids, or other family members, and would be a fun way to pass an evening with a delicious payoff at the end. Just make sure you start early and have some light snacks (or wine, or both, we won’t judge) while you cook!

Do you have any heritage dishes you like to make? We would love to hear them, so let us know in the comments or on Instagram @fizz.and.fork!

Thanksgiving Brunch & Pumpkin Cinnamon Rolls

All hail the pumpkin king! 

The folks over at Present Company knew what they were doing when they crafted the Pumpkin King Shot, because when it comes to fall and Thanksgiving, pumpkin really is king. In case you hadn’t noticed, come September pumpkins start to slowly seep into the stores, the restaurants, the collective consciousness…We, for one, aren’t mad about it. 

Today we’re going to lead you through the recipe that was inspired by Present Company’s Pumpkin King Shot as usual. We got this week’s Pumpkin Cinnamon Roll recipe from Ambitious Kitchen if you want to try it yourself!

However, it’s also Thanksgiving next week—basically, a food blogger’s holy grail! A few weeks back, we asked on Instagram @fizz.and.fork what content you all were interested in seeing over the holiday season, and one reader (Hi, Natalia!) suggested ideas for a Thanksgiving brunch. In response, our “When Should You Make This Recipe” section this week is dedicated to all things Thanksgiving, but for brunch. We’ve crafted a menu that includes drinks, savory, and sweet items, and we would love to see all of your Thanksgiving brunch spreads!

Before we get into that, though, the pumpkin cinnamon rolls:

The Process

The dough for these cinnamon rolls was easy to form, but here are a couple notes about the dough that might be helpful in your own attempt! For one, if you (like us) always forget to take out the eggs beforehand, run your cold eggs under warm water for a minute or so and they’ll warm right up to room temperature. When it’s time for the yeast, make sure you get the milk to the correct temperature (110°F) or the dough will not rise correctly. When you’re kneading, it’s normal for the dough to try to climb up the hook while it’s being kneaded. Just make sure to push it back down every so often. Once it’s done, though, this dough smells absolutely heavenly.

One quick note on making the glaze, it’s important for both the butter and the cream cheese to be at room temperature before they’re blended together to avoid clumpy icing!

The Results

Y’all. These are so much more flavorful than a plain cinnamon roll. We’re not sure how that’s even possible, but the pumpkin pie spice mixed into the dough really does make all the difference. We didn’t think that adding the maple syrup into the glaze would make much of a difference taste-wise, but it really really does. The glaze is absolutely what makes these cinnamon rolls. We added a dash of candied pecans on top for a little extra oomph, and it added a bit of crunch alongside the doughiness of the cinnamon rolls.

We can also attest that these taste equally as good the second day, so don’t be afraid to make a whole panful, even if it’s just for you 😉

Isn’t that maple glaze absolutely dreamy?

What should you know before you make these pumpkin cinnamon rolls?

  • We highly recommend you use bread flour for this recipe over all-purpose. The bread flour will give the rolls more height and make them more light and airy.
  • These cinnamon rolls, while more than worth it, are going to take up a significant amount of time, so here’s a quick tip. If you want them to be ready early in the morning, follow the recipe up until you are supposed to put them in the oven. Instead, leave them cut and ready to go overnight in the fridge. In the morning, transfer them to your preheated oven and they’ll be ready in 20-25 minutes!

When should you make these pumpkin cinnamon rolls?

The moment we’ve all been waiting for—our curated Thanksgiving brunch menu! We tried to incorporate classic brunch menu items with all the flavors and ingredients of the holiday. Each item is linked to the corresponding recipe. Here are our suggestions for an at-home brunch that will make you extra grateful this year.

The Fizz

  • Not to toot our own horn too much, but Clawmosas are the perfect easy cocktail for Thanksgiving brunch. They’re elevated without requiring anything more than a stop at the store and a good shake.
  • If you’re not into seltzers, a cranberry-juice mimosa will add the perfect Thanksgiving flair!

The Savory

The Sweet

And that concludes our first ever curated holiday menu! What are your Thanksgiving plans—a big dinner with family, or a brunch with friends? Why not both! Have a happy Thanksgiving, everyone! This year, we’re grateful for you!

We’re also grateful for pumpkin cinnamon rolls

Present Company

The Devil and all three Sanderson sisters walk into a bar…and call it Present Company.

Look, we know Halloween is “over,” but our joint desire to wear a costume for any occasion, drink over-the-top themed cocktails, and watch the “it’s freakin’ bats” Vine? Never. Letting. It. Go. 

Luckily for us, Present Company, a 21+ only bar in the Montrose neighborhood of Houston, fully leans into Halloween. Lucky for all of you, they do this with each and every major holiday, so you haven’t missed out. These people are clearly our people.

When you walk into Present Company, the first thing you’re going to notice is the explosion of colors. Next, you’ll probably notice the vertical garden…or perhaps the wall of multi-colored potted plants. Maybe the neon signs that light up almost every wall? Now that we think about it, there’s a lot visually to take in at Present Company. Beyond the visuals though, the ambience is added to with an absolutely incredible selection of music. 80s music? Today? Great remixes? Yes, always. Also, if you remember our clawmosas from last week, Present Company was way ahead of the seltzer game. They’ve been offering a La Croix-based cocktail since they opened in 2018. They are the epitome of cool.

The Fork

We didn’t order any food this go-around, BUT don’t feel like just because Present Company is labelled a bar that you have to go hungry. This “bar” also has a full menu with a variety of appetizers, salads, burgers, sandwiches, pizzas, and desserts. Some of the dishes we’re most excited to try are the green chili mac and cheese and the asparagus and goat cheese pizza. Plus, on the weekends they have brunch! You all know by now how much joy that brings us.

Present Company also has some really great specials involving their savory menu. Every Wednesday is “Pinot and Pies” night and every Tuesday is Steak Night, so if you want to have a full meal those would be the best days to go!

Resting Witch Face

The Fizz

Okay, it’s time to get boo-zy (I know, it’s bad. I know. I couldn’t help myself.). We started off our spooky cocktail set with the Resting Witch Face, made of reposado tequila, strega, wolfberry syrup, lime, and a turmeric/lava salt rim. We came for the Sanderson sister print on top, we stayed for the tequila. There’s a nice contrast between the spice of the rim and the berry fruits of the drink. Fair warning though, the Sanderson photo was printed on a thin sheet with the consistency, which was a bit strange, so we pulled those out before drinking!


Up next was the REDRUM: spiced rum, cachaca, aperol, lime, hellfire bitters, peach-habanero jam, and a spiced red sugar rim. This cocktail was a journey from start to finish. The beginning is tart and fruity, then the habanero spicy kicks in the middle, and at the end there are sweet hints of baking spices like clove and cinnamon. This one was our collective favorite. Drinking it makes you feel like a badass—plus, how cute are those little habanero devil horns!

The unfortunately-named Necrophili-Cat

The winner of best stemware of the night goes to the Necrophili-Cat, which was made of Kikori Japanese whiskey, campari, lemon, and hibiscus. We had mixed reviews on this one. At the very least, the first sip may be off-putting. This cocktail tasted a lot like plums and dark fruits as well as licorice. Half the group was pro, half anti.

All hail the pumpkin king!

To top the night off, we ordered the Pumpkin King Shot, composed of Irish whiskey, pumpkin puree, coconut milk, pumpkin pie spice, and vanilla and almond extracts. This shot tasted like alcoholic tres leches cake and came in an adorable tiny cauldron. Both of us thought it was delicious, but full disclosure our other company was less of a fan. The takeaway here is that if you’re a fan of pumpkin and fall-flavored things, you would love it.

Although these exact cocktails aren’t available any longer, the folks at Present Company are constantly coming up with unique creations that are worth trying. If you’re going on a regular night, we suggest trying the “Are those Space Pants?” or the “Principal Kisses Alligator” cocktails.

Until next year, Halloween

Things to Know Before You Go:

  • Parking: Like many restaurants/bars in Montrose, Present Company offers valet services. There is a gravel lot across the street that is free parking, but be aware that if it fills up, your options are the valet or to find street parking.
  • Parties & Events: Present Company offers private events for whatever number of people you need to accommodate. On the upstairs patio, they have cabanas to be rented out, or you can reserve a table. If you want to host a larger event, you fill out a request form on their website.
  • Covid-19 Guidelines: In pre-Covid times, Present Company was fully open for roaming its two stories, musing over its many neon signs, and ordering at whatever bar was closest to you. However, they’ve done a great job of adapting to make patrons feel safe. Now, a limited number of people are allowed in and groups are directed to a specific table, where a waiter serves them.

When Should You Make Your Own Trip to Present Company?

The holidays, duh! The bar has great vibes all the time, but the way they go all out for the holidays makes a visit truly an event in and of itself.

What holiday would you like to visit Present Company? We personally can’t wait to see what they do for Christmas this year! Let us know in the comments, and we’ll see you back here next week for a Present Company-inspired recipe!

Olive Oil Cake with Balsamic Glazed Strawberries, Ricotta, and Cornmeal

Complicated name for an uncomplicated delicacy

Last week, we raved about Sixty Vines’ Texas Olive Oil Citrus Cake. The cake itself was light and not too sweet, a departure from the rich density associated with traditional cake. They served theirs with a mascarpone that added a touch of sweetness the citrus-focused creation might have otherwise lacked.

We were inspired. When it came time to pick a recipe for this week, we knew we wanted to do an olive oil cake, but we also knew we wanted to try it in a different flavor profile than the citrus. Y’all, there are a lot of olive oil cake recipes out there, so feel free to browse around for one that suits your needs. We went with this recipe from Waves in the Kitchen, which sounded incredible (we’re both big balsamic fans). Danielle Gerson of Waves in the Kitchen does an incredible job of creating great recipes that are straightforward and easy to follow. You can read the instructions we (mostly) followed here.

Here’s our experience:

The Process

The steps are simple, and thankfully for our clean-up time, minimal dishes are required. We used a KitchenAid to mix the batter, but doing it by hand would be just as easy and wouldn’t take long at all.

There are a few things we learned that we wanted to share for when you try this recipe on your own. The brown sugar we used got clumpy, so once the batter was mixed, we had to go in with a spoon and break them up individually. That’s the only downside of using the KitchenAid–it can’t see the spots it misses! Also, we spent entirely too long meticulously placing the balsamic strawberries and sprigs of thyme artfully on the cake. Somehow, this was the most stressful part of the entire thing. While aesthetically pleasing, that step is definitely not necessary and if you’re on any sort of time crunch you can definitely just sprinkle them on and it’ll still look cute. Finally, the round 9-inch pan we had was a tad too shallow for the amount of batter we put in it. It fit, but barely, and most of the cooking time was spent with us staring at the oven hoping it didn’t overflow. It didn’t, thank goodness, but our cake ended up with a tiny (cute) muffin top.

The final product!

The Results

The cake turned out beautifully. I mean, look at it! We did, though, have some issue with cooking times, largely related to our pan being too shallow for the batter. Where the strawberries were the heaviest, the batter right underneath didn’t get fully cooked the way we would have liked. We recommend spacing the fruits out a bit more than we did to ensure this doesn’t happen. As for the taste, it was incredible. It was light but a tad gritty from the cornmeal, and the balsamic strawberries added the perfect sweet touch we wanted. Overall, a success for Fizz and Fork’s first recipe!

What you should know before you try:

  • If you can’t find balsamic glaze at the store, don’t panic! You can do what we did and make your own glaze by simmering balsamic vinegar on the stovetop with some sugar, honey, or other sweetener of your choice. You’ll know it’s done when it has a thick, syrupy texture. However, be aware that this is a somewhat lengthy process and that you will need to add much more balsamic vinegar than you’ll need glaze–it will reduce to at least a half or a third by the time it’s at the correct consistency.
  • This cake is made with cornmeal, so the texture is slightly gritty. If that’s not something you’re a fan of, you can use a finely-ground cornmeal and/or you can sift the cornmeal before use.
  • Olive oil cake is by nature very versatile and takes on a lot of the flavor you’re using to add to it. If balsamic strawberries don’t appeal to you, you can pretty much pair it and infuse it with any fresh fruits of your choice.
How good would this look at a chic tea party?

When should you make this cake?

This cake is delicate, and honestly a great end to any meal. If we had to pick an occasion, we think this delicacy would make a great tea party cake. Don’t have any tea parties in your calendar? Baby showers, Mother’s Day, or Easter are other great options!

Don’t forget to check back next Wednesday for another restaurant review, and follow us on Instagram @fizz.and.fork and leave a comment below! Thanks for reading!