Raspberry Cheesecake Swirl Treats


  • 1 cup whole fresh raspberries
  • 2 Tbsp Riverfront's Raspberry Dark Balsamic Vinegar
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 Tbs Riverfront Meyer Lemon Fused Olive oil
  • 1 cup cream cheese
  • 12 round vanilla wafer cookies


1. Preheat the oven to 350*F. Line a muffin tin with cupcake papers.

2. In a small saucepan over medium heat, mash the raspberries slightly with a wooden spoon. Add the balsamic and mix well. Bring just to a boil, remove from the heat and let cool.

3. In a mixing bowl, beat the eggs with the sugar and oil until frothy. Add the cream cheese in batches, mixing well between each addition, to form a creamy, smooth mixture.

4. In the bottom of each cup, [;ease one wafer cookie. Spoon cream cheese mixture on top to fill the paper case halfway, add 2 Tbsp of the raspberry mixture and top with more cream cheese mixture. The cupcake papers should be two-thirds full. Using a toothpick,  swirl the raspberry mixture into the cheesecake.

5. Bake for 12 minutes until puffed and the edges are golden. Let cool in the pan before enjoying! Serves 12

Riverfront Olive Oil and Vinegar Company offers many unique blends! Keep the fresh raspberries and use Huckleberry dark balsamic or Blackberry dark balsamic instead. Or use 1 cup  sliced fresh peaches instead of raspberries and either Peach or Mango white balsamic instead of the dark balsamic.

Source: Olive Oil and Vinegar Lover Cookbook
Kermit's Key West Key Lime Pie


  • 1 - 9 inch Graham Cracker Pie Crust
  • 2 -14 oz. Cans Sweetened Condensed Milk
  • 6 - Egg Yolks
  • 1/2 Cup Kermit's Key Lime Juice


Blend milk and egg yolks at low speed until smooth. Add key lime juice and finish blending. Pour into pie crust and bake in a pre-heated 300 degree oven for 15 minutes. Cool 15 minutes before refrigerating.  Serve ice cold, topped with fresh whipped cream.
Easy Chocolate Balsamic Fudge   

Fudge is delicious and decadent, yet relatively simple to make at home. This recipe can be made in about 20 minutes, and most of that time will be spent watching the pot boil. The options with this are endless, so experiment with your favorite oil-balsamic combos. You can add 3/4 of a cup of nuts, chocolate chips or chopped candy canes for a special treat. A special tip: if you are "extra in love with balsamic" you can double the vinegar to a 1/2 cup.

Dressing Recipe (makes 1 cup):

  • 2 1/2 cups granulated sugar
  • 3/4 cup Dutch process cocoa powder
  • 1 cup half-and-half cream (10-12%)
  • 1/4 cup of Riverfront Chocolate dark balsamic
  • 1 tsp sea salt, divided
  • 1/4 Tbsp Riverfront  blood orange fused olive oil


Line an 8x8 baking pan with parchment paper, (Or if you like really thick fudge, line an 8x4 inch loaf tin with parchment paper). 

In a heavy-bottomed pot, mix together the sugar and cocoa powder. Mix in the half-and-half and balsamic, and warm over medium heat, stirring until the sugar has dissolved. As soon as it reaches a boil, stop stirring. Allow the fudge to boil gently, but consistently until it reaches 240* F on a candy thermometer, 5-7 minutes. To test without using a candy thermometer, fill a small bowl with ice cold water. Using a spoon, allow one drop of chocolate fudge to drip into the bowl of water. When it holds together in a drip and doesn't incorporate into the water, you're almost there. Squish the ball between your fingers. If it keeps its texture and doesn't disintegrate , you're ready. 

Remove the pot from the heat and mix in 1/2 tsp of the salt then the olive oil. Beat with a hand mixer or in a stand mixer until the fudge is no longer glossy, 5-7 minutes (It will take longer by hand), if you're adding in any extras (nuts, chocolate chips, candies, etc.) fold them in now with a metal spoon.

Pour the mixture quickly into the prepared pan.Lightly oil the back of a spoon or spatula, use it to smooth the top of the fudge, and sprinkle with the remaining 1/2 tsp of salt. Let the fudge set for at least 2 hours at room temperature or for 1 hour in the fridge. 

When the fudge is set, use the parchment paper to remove it from the pan then use a sharp knife to slice it into squares. It will keep in an air tight container for up to 1 week. 

Source: Olive Oil and Vinegar Lover Cookbook
By: Emily Lycopolus
Riverfront Blood Orange Brownies

Riverfront Blood orange Olive Oil accentuates the chocolate in this simple recipe while reducing the amount of saturated fat found in traditional brownies.


  • 2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 Tsp baking powder
  • 1/4 Tsp Salt 
  • 1 cup light brown sugar, packed
  • 1/3 cup Riverfront Blood Orange Olive Oil
  • 2 large eggs
  • 1 /4 Tbsp Riverfront  blood orange fused olive oil


Preheat the oven to 350*. Lightly grease an 8-inch square baking pan. 

Mix together flour, cocoa, baking powder and salt, then set aside.

Beat remaining ingredients, including Riverfront Blood Orange Olive Oil, in a mixing bowl on medium speed until well combined. Add flour mixture, mixing on low speed until just combined, pour batter into pan and bake 22-25 minutes, or until brownies begin to slightly pull away from the side of the pan. Cool in pan on baking rack and cut into 9 squares.

Source: Olive Oil and Vinegar Lover Cookbook
By: Emily Lycopolus