Reimagine your baked goods with our premium balsamic vinegars and infused olive oils.

Lavender Balsamic Cupcakes

Description: Light, floral cupcakes with a hint of lavender, made even more unique with lavender balsamic vinegar and a smooth base.

Ingredients:

• 1/2 cup lavender balsamic vinegar
• 1/2 cup basil oil (or other mild oil)
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the lavender balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Spoon the batter into the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before serving.

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Pomegranate Balsamic Poppy Seed Cake

Description: A zesty, moist cake with the tang of pomegranate balsamic vinegar and the delightful crunch of poppy seeds.

Ingredients:

• 1/2 cup pomegranate balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a large bowl, whisk together the pomegranate balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the poppy seeds.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cool completely before serving.

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Cranberry Orange Balsamic Bars

Description: Tart cranberries, zesty orange, and the unique flavor of cranberry orange balsamic come together in this irresistible bar.

Ingredients:

• 1/2 cup cranberry orange balsamic vinegar
• 1/2 cup basil oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan.
2. In a bowl, whisk together the cranberry orange balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the dried cranberries.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool before slicing into squares.

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Pear Balsamic Upside-Down Cake

Description: Sweet pears caramelized in pear balsamic vinegar with a delicate, fluffy cake base.

Ingredients for Topping:

• 2 pears, sliced thin
• 2 tablespoons pear balsamic vinegar
• 1/4 cup sugar
• 1 tablespoon butter

Ingredients for Cake:

• 1/2 cup pear balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. For the topping: In a small saucepan, heat the pear balsamic vinegar, sugar, and butter over medium heat until the sugar dissolves and the mixture thickens slightly.
3. Arrange the sliced pears in the bottom of the cake pan and pour the balsamic mixture over the pears.
4. For the cake: In a bowl, whisk together the pear balsamic vinegar, Meyer lemon oil, and sugar until smooth.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
8. Pour the batter over the pears and bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cake cool for 10 minutes before flipping it onto a plate. Serve warm or at room temperature.

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Pineapple Balsamic Cake with Coconut Glaze

Description: This tropical cake combines the sweet tang of pineapple balsamic vinegar with a rich coconut glaze for a delicious treat.

Ingredients for Cake:

• 1/2 cup pineapple balsamic vinegar
• 1/2 cup coconut oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk

Ingredients for Glaze:

• 1/4 cup coconut milk
• 1/2 cup powdered sugar
• 1/2 teaspoon pineapple balsamic vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the pineapple balsamic vinegar, coconut oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before making the glaze.
8. For the glaze: In a small bowl, whisk together the coconut milk, powdered sugar, and pineapple balsamic vinegar. Drizzle over the cooled cake before serving.

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Bordeaux Cherry Balsamic Tart

Description: A sophisticated tart with a deep Bordeaux cherry balsamic flavor, paired with a buttery crust.

Ingredients for Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup basil oil
• 1 egg yolk
• 1/4 teaspoon salt

Ingredients for Filling:

• 1/2 cup Bordeaux cherry balsamic vinegar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a tart pan.
2. For the crust: In a large bowl, combine the flour, powdered sugar, and salt. Add the basil oil and egg yolk, mixing until a dough forms.
3. Press the dough into the bottom and up the sides of the tart pan. Bake for 12-15 minutes, or until lightly golden.
4. For the filling: In a small saucepan, combine the Bordeaux cherry balsamic vinegar and sugar. Heat over medium heat until the sugar dissolves and the mixture thickens slightly.
5. In a separate bowl, whisk the eggs and vanilla extract. Gradually add the vinegar mixture to the eggs, whisking constantly. Stir in the heavy cream.
6. Pour the filling into the baked crust and bake for 20-25 minutes, or until the filling is set.
7. Let the tart cool before serving.

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Raspberry Balsamic Lemon Cake

Description: A tangy lemon cake with a burst of raspberry balsamic vinegar, creating a beautifully balanced flavor.

Ingredients:

• 1/2 cup raspberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the raspberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

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Peach Balsamic Almond Tart

Description: A sweet almond filling with juicy peaches, complemented by the fruitiness of peach balsamic vinegar in a buttery tart crust.

Ingredients for Crust:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup basil oil
• 1/4 cup sugar
• 1 egg yolk
• 1 tablespoon ice water

Ingredients for Filling:

• 1/4 cup peach balsamic vinegar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond meal
• 1/2 cup heavy cream
• 2 peaches, sliced thin

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a tart pan.
2. For the crust: In a large bowl, combine the flour and salt. Add the basil oil and sugar, mixing until the dough comes together. Add the egg yolk and ice water, and mix until smooth.
3. Press the dough into the bottom and up the sides of the tart pan. Bake for 12-15 minutes, or until lightly golden.
4. For the filling: In a small saucepan, combine the peach balsamic vinegar and sugar over medium heat. Stir occasionally until the sugar dissolves. Remove from heat and allow to cool slightly.
5. In a separate bowl, whisk together the eggs, vanilla extract, almond meal, and heavy cream.
6. Gradually add the cooled balsamic mixture to the egg mixture, whisking until smooth.
7. Pour the almond mixture into the baked tart shell. Arrange the peach slices on top.
8. Bake for 25-30 minutes, or until the filling is set and the top is golden brown. Let cool before serving.

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Fig Balsamic Gingerbread Cookies

Description: Rich, spiced gingerbread cookies with the depth of fig balsamic vinegar, perfect for the holidays or any time of year.

Ingredients:

• 1/2 cup fig balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the fig balsamic vinegar, Meyer lemon oil, and brown sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, ginger, cinnamon, cloves, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with a fork.
7. Bake for 10-12 minutes, or until the edges are golden. Let cool before serving.

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Strawberry Balsamic Pound Cake

Description: A buttery pound cake with the sweetness of strawberries and the tang of strawberry balsamic vinegar.

Ingredients:

• 1/2 cup strawberry balsamic vinegar
• 1/2 cup basil oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup chopped strawberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, whisk together the strawberry balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the chopped strawberries.
7. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Coconut Pineapple Balsamic Cupcakes

Description: Tropical cupcakes with the sweet tang of pineapple balsamic vinegar and coconut, perfect for a summer treat.

Ingredients:

• 1/2 cup pineapple balsamic vinegar
• 1/2 cup coconut oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a large bowl, whisk together the pineapple balsamic vinegar, coconut oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the shredded coconut.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before serving.

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Cranberry Orange Balsamic Olive Oil Loaf

Description: A soft, moist loaf with tart cranberries and a hint of orange balsamic vinegar, perfect for breakfast or a sweet snack.

Ingredients:

• 1/2 cup cranberry orange balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup fresh cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large mixing bowl, whisk together the cranberry orange balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the cranberries.
7. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Mango Balsamic Pound Cake

Description: A soft, moist pound cake with the vibrant sweetness of mango balsamic vinegar and a hint of tropical flavor.

Ingredients:

• 1/2 cup mango balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together the mango balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
7. Let cool before slicing and serving.

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Strawberry Balsamic Chiffon Cake

Description: A light, airy chiffon cake with a burst of strawberry balsamic vinegar and a delicate sweetness.

Ingredients:

• 1/2 cup strawberry balsamic vinegar
• 1/2 cup basil oil (or any mild oil)
• 1 cup sugar
• 4 large eggs, separated
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the strawberry balsamic vinegar, basil oil, and sugar until smooth.
3. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the batter, being careful not to deflate them.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
9. Let cool before serving.

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Pineapple Balsamic Coconut Cake

Description: A tropical cake with the perfect blend of pineapple balsamic vinegar and coconut, delivering a sweet and tangy treat.

Ingredients:

• 1/2 cup pineapple balsamic vinegar
• 1/2 cup coconut oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the pineapple balsamic vinegar, coconut oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Stir in the shredded coconut.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Fig Balsamic Olive Oil Coffee Cake

Description: A rich, cinnamon-swirled coffee cake with the deep, sweet flavor of fig balsamic vinegar.

Ingredients for Cake:

• 1/2 cup fig balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Ingredients for Cinnamon Swirl:

• 1/4 cup sugar
• 1 tablespoon cinnamon
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the fig balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. In a small bowl, combine the sugar and cinnamon for the swirl.
7. Pour half of the batter into the prepared pan, then drizzle with the cinnamon-sugar mixture and melted butter. Top with the remaining batter and swirl with a knife.
8. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool before serving.

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Blackberry Balsamic Brownies

Description: Rich and fudgy brownies with the subtle tang of blackberry balsamic vinegar and the richness of oil.

Ingredients:

• 1/2 cup blackberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a large mixing bowl, whisk together the blackberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the dark chocolate chips.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

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Cranberry Orange Balsamic Cheesecake

Description: A rich and creamy cheesecake with the tartness of cranberry orange balsamic vinegar, making it the perfect dessert for the holidays or special occasions.

Ingredients for Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup basil oil
• 1 tablespoon butter, melted

Ingredients for Filling:

• 2 cups cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cranberry orange balsamic vinegar
• 1/2 cup sour cream

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and line a springform pan.
2. For the crust: In a bowl, combine the graham cracker crumbs, sugar, basil oil, and melted butter. Press into the bottom of the pan to form the crust.
3. For the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and cranberry orange balsamic vinegar.
4. Fold in the sour cream until smooth.
5. Pour the filling over the crust and bake for 35-40 minutes, or until the center is set.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

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Coconut Mango Balsamic Cupcakes

Description: Tropical cupcakes with the sweet tang of mango balsamic vinegar and a burst of coconut, perfect for a refreshing treat.

Ingredients:

• 1/2 cup mango balsamic vinegar
• 1/2 cup coconut oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a large bowl, whisk together the mango balsamic vinegar, coconut oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Fold in the shredded coconut.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before serving.

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Raspberry Balsamic Olive Oil and Almond Cake

Description: A light and nutty cake, where the sweetness of raspberry balsamic vinegar is balanced by almond flour and a hint of oil.

Ingredients:

• 1/2 cup raspberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together the raspberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and top with sliced almonds.
7. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool before serving.

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Chocolate Cherry Balsamic Torte

Description: A rich and decadent chocolate torte enhanced with the bold, fruity flavor of Bordeaux cherry balsamic vinegar.

Ingredients:

• 1/2 cup Bordeaux cherry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/2 cup fresh cherries, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together the Bordeaux cherry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the chocolate chips and chopped cherries.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Peach Balsamic & Walnut Bread

Description: A hearty and slightly sweet bread with peach balsamic vinegar and crunchy walnuts.

Ingredients:

• 1/2 cup peach balsamic vinegar
• 1/2 cup basil oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the peach balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
8. Let cool before slicing.

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Lemon Lavender Balsamic Blueberry Muffins

Description: Fresh blueberries with a touch of floral lavender balsamic vinegar and a citrusy lemon kick.

Ingredients:

• 1/2 cup lemon lavender balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the lemon lavender balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the blueberries.
7. Spoon the batter into the muffin cups, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before serving.

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Pineapple Coconut Balsamic Cheesecake Bars

Description: Smooth, creamy cheesecake bars with a tropical pineapple balsamic flavor and a crunchy coconut topping.

Ingredients for Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup coconut oil
• 1 tablespoon butter, melted

Ingredients for Filling:

• 2 cups cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup pineapple balsamic vinegar
• 1/2 cup sour cream
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and line a 9x9-inch square baking pan.
2. For the crust: In a bowl, combine the graham cracker crumbs, sugar, coconut oil, and melted butter. Press into the bottom of the pan to form the crust.
3. For the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and pineapple balsamic vinegar.
4. Fold in the sour cream and shredded coconut.
5. Pour the filling over the crust and bake for 30-35 minutes, or until the center is set.
6. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours before serving.

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Strawberry Balsamic Tart

Description: A fresh and light strawberry tart with a balsamic vinegar glaze, perfect for a sweet treat!

Ingredients for Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup basil oil
• 1 egg yolk
• 1/4 teaspoon salt

Ingredients for Filling:

• 1 cup mascarpone cheese
• 1/4 cup strawberry balsamic vinegar
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

Topping:

• Fresh strawberries, sliced

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a tart pan.
2. For the crust: In a large bowl, combine the flour, sugar, and salt. Add the basil oil and egg yolk, mixing until a dough forms.
3. Press the dough into the bottom and up the sides of the tart pan. Bake for 12-15 minutes or until golden brown. Let cool.
4. For the filling: In a bowl, mix the mascarpone cheese, strawberry balsamic vinegar, sugar, and vanilla extract until smooth.
5. Spread the filling into the cooled tart crust.
6. Top with sliced strawberries and refrigerate until ready to serve.

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Lemon Raspberry Balsamic Loaf Cake

Description: A soft, tangy loaf cake with a burst of raspberry balsamic vinegar, perfectly paired with zesty lemon.

Ingredients:

• 1/2 cup raspberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together the raspberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
7. Let cool completely before serving.

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Peach Balsamic Pound Cake

Description: A rich and fluffy pound cake with the sweet and tangy flavor of peach balsamic vinegar, complemented by the richness of olive oil.

Ingredients:

• 1/2 cup peach balsamic vinegar
• 1/2 cup basil oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, whisk together the peach balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
7. Let cool before slicing and serving.

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Chocolate Raspberry Balsamic Brownies

Description: Fudgy, rich brownies with a twist of raspberry balsamic vinegar, creating a unique balance of chocolate and fruit.

Ingredients:

• 1/2 cup raspberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a large mixing bowl, whisk together the raspberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the dark chocolate chips.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

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Blackberry Balsamic Muffins

Description: Tender, sweet muffins filled with juicy blackberries and the rich, fruity flavor of blackberry balsamic vinegar.

Ingredients:

• 1/2 cup blackberry balsamic vinegar
• 1/2 cup basil oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup fresh blackberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the blackberry balsamic vinegar, basil oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the blackberries.
7. Spoon the batter into the muffin cups, filling each about 2/3 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean. Let cool before serving.

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Pineapple Coconut Balsamic Cake

Description: A tropical cake with a delicious balance of pineapple balsamic vinegar and coconut, perfect for summer.

Ingredients:

• 1/2 cup pineapple balsamic vinegar
• 1/2 cup coconut oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the pineapple balsamic vinegar, coconut oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the shredded coconut.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Cranberry Orange Balsamic Bars

Description: These sweet and tart cranberry orange bars feature the unique flavor of cranberry orange balsamic vinegar, making them irresistible.

Ingredients:

• 1/2 cup cranberry orange balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup fresh cranberries, chopped
• Zest of 1 orange

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan.
2. In a large bowl, whisk together the cranberry orange balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the cranberries.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool before slicing into squares.

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Strawberry Balsamic Brownies

Description: These rich brownies are made with strawberry balsamic vinegar, giving them a unique, fruity twist on a classic treat.

Ingredients:

• 1/2 cup strawberry balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a large mixing bowl, whisk together the strawberry balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the dark chocolate chips.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

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Grapefruit Balsamic Pound Cake

Description: A tangy and refreshing pound cake with a citrusy punch from grapefruit balsamic vinegar, complemented by the richness of olive oil.

Ingredients:

• 1/2 cup grapefruit balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• Zest of 1 grapefruit

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together the grapefruit balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and grapefruit zest.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
7. Let cool before slicing and serving.

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Classic Balsamic Chocolate Cake

Description: A rich and moist chocolate cake with a hint of depth from classic balsamic vinegar, which enhances the chocolate flavor.

Ingredients:

• 1/2 cup classic balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a large bowl, whisk together the classic balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the dark chocolate chips.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

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Jalapeño Balsamic Cornbread

Description: A savory cornbread with a spicy kick from jalapeño balsamic vinegar, making it the perfect side for a hearty meal.

Ingredients:

• 1/2 cup jalapeño balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 cup chopped jalapeños (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease and line an 8x8-inch baking pan.
2. In a large bowl, whisk together the jalapeño balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and sour cream.
4. In a separate bowl, combine the cornmeal, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Stir in the chopped jalapeños if you like it extra spicy.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool slightly before slicing and serving.

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Chocolate Balsamic Brownies

Description: Rich and decadent brownies with the perfect balance of chocolate and the unique sweetness of chocolate balsamic vinegar.

Ingredients:

• 1/2 cup chocolate balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a large mixing bowl, whisk together the chocolate balsamic vinegar, Meyer lemon oil, and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the dark chocolate chips.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let cool completely before cutting into squares.

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Grapefruit Balsamic Tart

Description: A crisp, buttery tart filled with a sweet and tart grapefruit balsamic filling, perfect for a refreshing dessert.

Ingredients for Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup basil oil
• 1 egg yolk
• 1/4 teaspoon salt

Ingredients for Filling:

• 1/2 cup grapefruit balsamic vinegar
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a tart pan.
2. For the crust: In a large bowl, combine the flour, powdered sugar, and salt. Add the basil oil and egg yolk, mixing until a dough forms.
3. Press the dough into the bottom and up the sides of the tart pan. Bake for 12-15 minutes, or until golden brown.
4. For the filling: In a small saucepan, combine the grapefruit balsamic vinegar and sugar. Heat over medium heat until the sugar dissolves.
5. In a separate bowl, whisk the eggs and vanilla extract. Gradually add the vinegar mixture to the eggs, whisking constantly.
6. Stir in the heavy cream and pour the filling into the baked crust.
7. Bake for 20-25 minutes, or until the filling is set.
8. Let cool before serving.

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Chocolate Balsamic Mousse

Description: A decadent, creamy chocolate mousse with the depth of chocolate balsamic vinegar, creating a rich dessert with an unexpected twist.

Ingredients:

• 1/2 cup chocolate balsamic vinegar
• 1/2 cup Meyer lemon oil
• 1 1/2 cups heavy cream
• 1 cup dark chocolate chips
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a small saucepan, heat the chocolate balsamic vinegar and sugar over medium heat until it simmers. Remove from heat and let cool slightly.
2. In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
3. In a separate bowl, melt the dark chocolate chips over a double boiler or microwave.
4. Once the chocolate is melted, stir in the cooled balsamic vinegar mixture until smooth.
5. Gently fold the chocolate mixture into the whipped cream until fully combined.
6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours before serving.