Today (February 19) is National Chocolate Mint Day! With the cold temperatures across most of the U.S., I think we can all use a nice warm beverage to keep us toasty, and this is the perfect food holiday for such a beverage! So, I present: Spiked Mint Coconut Milk Hot Chocolate!
Blue Chair Bay must feel the same way, so I developed this non-dairy hot chocolate beverage to pair with their Coconut Spiced Rum. The coconut rum, spiced with cinnamon, nutmeg, and clove is the perfect accompaniment to hot chocolate, don’t you think? To enhance the coconut flavor in the rum, I decided to use coconut milk which makes a rich and creamy hot chocolate base.
Rum always reminds me of warmer weather, and the Coconut Spiced Rum is no exception. Blue Chair Bay offers a collection of premium-blended rums inspired by multi-platinum singer-songwriter Kenny Chesney’s love of the island lifestyle. So even though most of us probably are not soaking up the sun at the moment, we can have our own little escape with this winter-weather treat!
For readers over 21 years of age, I also have an exciting giveaway! Blue Chair Bay has offered to give one bottle of Blue Chair Bay Rum to a lucky winner! Details after the recipe.
Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.
Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!
If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.
I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.
With the holidays fast approaching, everyone needs some new appetizer and hors d’oeuvres options for guests. Nasoya must have known I was in need of some new creative recipes, because they sent me a great holiday entertaining kit to try out their Wonton Wraps. The kit included some fun inventive recipes using wonton wraps, so I wanted to share one of them with you!
These Baked Avocado and Feta Wontons come together in 30 minutes and are the perfect bite-sized hors d’oeuvres for your next party. The wraps are filled with a mixture of avocados, sun-dried tomatoes, and feta cheese and are served with a lime flavored dipping sauce.
Note: I was sent a holiday entertaining kit to review Nasoya wonton wraps. My opinions are my own.
A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)
All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!
This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten.
Ingredients:
Veggies:
2 cups peeled and cubed butternut squash
1 cup halved Brussels sprouts
3 Sweet potatoes, divided
2 Shallots, halved
2 tablespoons olive oil
1/2 tsp fresh thyme leaves
1/4 teaspoon fresh chopped rosemary
Salt and pepper, to taste
2 tablespoons unsalted butter (or margarine to make vegan)
Risotto
3 cups water
1 cup uncooked farro
6 cups chicken stock (or vegetable stock to keep vegetarian)
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2/3 cup Arborio rice
½ cup white wine
2 tablespoons Parmesan cheese (omit for vegan version)
I love love love Brussels sprouts. I truly don’t understand why I was told they were gross when I was a kid, they are a favorite veggie of mine now! So I’m excited to share this recipe for Browned Butter and Lemon Brussels Sprouts!
Most recipes for Brussels sprouts include bacon, however. And as much as I love bacon, sometimes you just want a truly vegetarian side. Cooking Light had this recipe for Browned Butter and Lemon Brussels Sprouts in its November 2014 issue and it sounded so yummy! Lemons brighten up the flavor of the Brussels sprouts and works really well with the browned butter.
Carrots are a staple on most Thanksgiving tables. My dad loves super mushy carrots, which just don’t do it for me. I want a bit of a crunch! So this recipe for Cardamom Glazed Carrots from Cooking Light is perfect for me; sorry, Dad!
The cardamom adds a lightly floral taste which works so nicely with the fresh ginger. This recipe takes just 15 minutes to make so it’s a great weeknight option as well. The recipe serves 6, so multiply as needed.
Ingredients:
1 tablespoon unsalted butter (or margarine to make vegan)
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon ground cardamom
1/2 cup water
2 tablespoons light brown sugar
1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
Sometimes your sides need a bit more pizzazz. This simple recipe for Steamed Spinach with Curry Butter from Cooking Light adds a ton of flavor (and a little bit of heat if you want it) with little effort and time. The recipe below makes enough for 4 people but can easily be multiplied to fill a crowd (this would be a yummy side at Thanksgiving!)
Ingredients:
1 tablespoon unsalted butter (or olive oil to make paleo)
Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!
This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.
I absolutely love cranberry sauce. This not-too-tart and not-too-sweet Thanksgiving staple is always a favorite of mine.
Now I don’t turn my nose up at the canned stuff, but this homemade version for Cherry Port Cranberry Sauce is a really simple alternative. It’s also a bit of a chunky sauce instead of the smooth canned version, so it has a really nice texture to it. Plus, it can be made in 20 minutes!
If you don’t want to use port in the recipe, you can substitute in pomegranate juice.
Halloween and dessert go together like peanut butter and jelly. Or maybe that’s only true on my blog (I have quite a few Halloween desserts on here). Who cares? More yummy desserts for us to enjoy, like these Pumpkin Gingerbread Cookies!
Although most people don’t usually equate Halloween with cookies, I saw Halloween-themed cookie cutters in the supermarket and made an impulse buy. Whoopsie. So these cookies are to justify my purchase. Plus, it gives me another excuse to add pumpkin into a recipe! I adapted this recipe form a traditional gingerbread cookie recipe from Cooking Light.
I was recently sent Truvia’s new Brown Sugar Blend, a mixture of Truvia and Brown Sugar that offers a brown sugar-like taste, texture and volume, with 75% fewer calories than regular brown sugar. One half cup of Truvia Brown Sugar Blend (210 calories) provides the same sweetness as one cup of brown sugar (830 calories).
Truvia is also having a great contest right now: the Truvia Baking Star contest. Bakers can submit two-minute videos that feature their own original Truvia Brown Sugar Blend recipe on www.TruviaBakingStar.com, to win a trip to New York and an all-expense paid professionally-filmed baking video that will be promoted by the brand. Three finalists will be brought to NYC for a bake-off, where they’ll meet Truvia brand reps, reporters and editors of top media publications.
Here are the details:
From September 16 – October 14, 2014, fans can submit their videos via www.TruviaBakingStar.com.
From October 21 – October 30, 2014, fans can vote for their favorite of 10 semi-finalists.
Shortly after October 30, 2014, the three finalists with the most votes will be notified that they have won an all-expense-paid trip to New York City with a guest.
On November 19, 2014, the three finalists’ baking skills will be judged live by the YouTube Star judges and the Truvia® Baking Star Contest winner will be announced.
Three finalists will win an all-expense-paid trip to New York City, where they will compete in a live bake-off event on November 19, judged by YouTube stars April Moore, Byron Talbott, Joanne Ozug and Gaby Dalkin. The winner will be awarded the title of Truvia® Baking Star. He or she will win a professionally produced and promoted video, and his or her recipe will be featured on Truvia.com.
You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!
The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.
Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.
Ingredients:
Potatoes:
15 small yellow, white or red potatoes (about 2 pounds)
I wanted to have this post for Tiramisu Jars up for National Coffee Day (September 29th) but. Well. I didn’t. So instead, we will finish off the week with this yummy recipe! Also, honestly, isn’t every day National Coffee Day?
For the past three years, I have had the opportunity to help spread the word about World Vision, and each year they are kind enough to offer a giveaway to go along with the post! Last year, I made Star Anise Snickerdoodles to highlight the Prosperity Cinnamon and the year before I made Couscous with Dried Cranberries and Pine Nuts featuring beautiful Hand-Carved Serving Spoons. This year, I’m using Fair Trade Coffee to make a fun spin on Tiramisu.
World Vision is an organization that helps sponsor children in need and helps fight world hunger through your donations. One of the ways you can help the organization is by purchasing products within their Gift Catalog, which allows you to give a truly meaningful gift this holiday season. The 2014 Christmas season marks the 19th annual edition of the World Vision Gift Catalog. In the 2013 fiscal year, more than 186,000 donors purchased more than 475,000 items that raised over $33.7 million. These items help more than 844,000 people around the world!
The catalog is filled with items for every budget ($16 to $39,000) that help children and families in need worldwide. The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. You can choose a gift for these families that fits your financial abilities and personal tastes. For example, a gardener may enjoy donating $17 towards hybrid or drought-resistant seeds, which is enough to feed one family. With a financial contribution, the gift giver can select from more than 250 items at www.worldvisiongifts.org, as well as Handcrafted Gifts for those who want to give a tangible gift to a loved one.
The Fair Trade Coffee I used within this recipe is available with a donation of $65. The 12 oz. coffee set is blended by OneCup.org, using delicious flavors from Ethiopia, Sumatra, and Costa Rica, and is delivered in a gift bag of African fabric hand-sewn by local women. World Vision Gift Catalog has offered to give a Fair Trade Coffee Set away to one lucky reader! Details after the recipe.
I used the coffee to make a strong overnight cold-brewed coffee to use in place of espresso in Tiramisu. Because I am visiting friends this weekend and always try to bring them a treat, I decided to make individual mason jar Tiramisu Trifles because they travel better than a large baking dish. I adapted a recipe from Food Network to make these Tiramisu jars.
Ingredients:
6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups cold-brewed coffee (recipe below)
1 tablespoon coffee liqueur
24 packaged ladyfingers, cut into small pieces (I cut mine into 1/6ths)
cocoa powder, for dusting
1/2 cup bittersweet chocolate shavings, for garnish
I’ve waited long enough. It’s time to give in to the most wonderful time of year. No, not Christmas. Autumn! And the best way to really dive in to the season? Pumpkins, of course!
I love pumpkin. Like, really love pumpkin. I actually hoard Green Mountain Pumpkin Spice K-Cups around this time of year so that I can drink them year-round. From sweet to savory, pumpkin is just the best. I have so many pumpkin recipes on here so if you’re a pumpkin aficionado like myself, be sure to check them all out! (Just a sample of some pumpkin-filled recipes: Cheesecake bars, Flan, Whoopie Pies, Eggnog, Trifle, Ravioli, Bread, Soup… you get the idea)
So, I came across this recipe looking for a Pumpkin Brownie. Despite this recipe being called Pumpkin Brownies in the original recipe, it is most certainly cake. But who am I to worry about semantics? It’s still delicious! I added more pumpkin-y spices to give the pumpkin flavor a boost and added in some dark chocolate chips because, why not?
So, I’ve avoided making this recipe for months. Seriously, MONTHS. Black bean brownies always sounded really um… not tasty… to me.
This recipe is from a cookbook I received ages ago called Vegan Beans from Around the World: Adventurous Recipes for the Most Delicious, Nutritious and Flavorful Bean Dishes Ever. There are some seriously awesome recipes in here, from African Peanut Soup to Curried Dal with Cauliflower. But I was really curious about the Black Bean Brownies and wanted to make them. So after months of putting it off I finally tried it. And this recipe really changed my mind about black bean brownies! The consistency is spot on, and the chocolate flavor comes through really well. Who knew?
I adapted this recipe slightly from the original: I doubled the recipe to make a thicker brownie and used a different baking dish so the cooking time is different as well. I also limited the cinnamon because when I originally made these, I felt like the cinnamon flavor was too strong.
Ingredients:
2 (15.5 ounce) cans of black beans, rinsed and drained
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup plus 1 tablespoon freshly ground flax seeds
1/4 cup plus 2 tablespoons warm water
1/2 cup brown sugar
1/2 cup plus 2 tablespoons cocoa powder
2 teaspoons baking powder
1/4 tsp salt
2 teaspoons vanilla extract
2 teaspoons lukewarm coffee (I just used what was left from my morning coffee)
It’s September which means apples are right in their prime season! Although apples are available year-round, most apples ripen in the August-October time frame. I’ve had a craving for apples ever since September began so I was so excited when I was contacted recently about trying an apple variety called SweeTango that I’ve never had before.
SweeTango apples a variety bred at the University of Minnesota and are a cross between the Honeycrisp and Zestar! varieties. The apples are crisp and sweet with a hint of citrus, honey, and spice and have a nice crunchy and juicy texture that’s perfect to eat raw. They have a beautiful coloring too — SweeTango is a blush apple with deep red coloration over a yellow breaking background. The variety first hit store shelves in limited quantities in 2009, and has since grown to achieve distribution across the U.S. and Canada.
Photo Courtesy of SweeTango
I received two SweeTango apples in the mail and couldn’t wait to try them! One I saved for me to just enjoy on its own and the other went into one of the most delicious salads I’ve ever had, Autumn Apple Salad with Cinnamon Honey Dijon Dressing! This salad is packed with a bunch of different textures and flavors which is what I really love about it. But the true star of the salad is the SweeTango apple!
