When Pompeian asked me to be a part of the group that would be reviewing some of their products I really had no idea how much I would end up loving them. I honestly thought that oil was oil.
I mean I knew the super pricey olive oils were different. But the oils that us regular folk buy? I figured they were pretty much all the same. NOPE!!
I used Pompeian’s Extra Virgin Olive Oil to make my Tuna Panino with Italian Salsa Verde and was blown away by the clean bright flavors.
Then I received my bottle of Pompeian Grapeseed Oil Spray
I wasn’t quite sure what I wanted to use it for first.
Sweet, savor, baking, sauteing, decisions decisions!!
I decided to head over to their website first and gather some information.
This is what I found:
- Pompeian imports 100% of its Grapeseed Oil from France. Its light flavor comes from delicate wine grapes, preserving the flavor offood. It’s perfect for stir frying, deep frying, sautéing and baking.
- Grapeseed Oil is also a rich source of Vitamin E and antioxidants.
- Pompeian Grapeseed Oil reduces the absorption of food, preserving its natural flavor. And its high smoke point makes it ideal for your heavy load of holiday baking..
The other thing I loved was that I was using all natural oil instead of a non stick spray that was full of chemicals. I knew I was putting nothing but these wonderful brownies into their mouths
I have used it for baking, sauteing, frying eggs, it works perfectly with any dish you would use oil or non stick spray.
Check out this video on how their unique bottle design makes all of your cooking processes easier.
As a thank you, Pompeian is giving away a $200 gift card. Simply fill out this short survey and you are entered to win!! What a perfect time of year to win $200 right?
Head over here for a $1.00 of coupon for any Pompeian Olive Oil
And don’t forget to like Pompeian on Facebook to be kept up to date with all things Pompeian!
3/4 cup cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/3 cup flour
1 cup chopped milk chocolate bar
Preheat the oven to 350 degrees F.
In a large mixing bowl, stir together the cocoa and baking soda. Stir in the melted butter until smooth. Add the sugar, eggs , vanilla and salt and combine well. Stir in the boiling water until the mixture is smooth and thick.
Toss the chocolate with the flour, add to the wet ingredients, and stir until just combined.
Spread the batter into your prepared baking dish and scatter your caramel “chips” across the top. Bake for 35-40 minutes, or until the edges start to pull away from the pan.
Cool completely in the pan.
I received free product from Pompeian. All views are my own.