Nestlé Confections & Snacks has announced the purchase of certified, sustainable cocoa equal to the amount needed to produce the entire Easter chocolate collection for 2015. In a recent survey, nearly 80% of consumers said that they would prefer to purchase chocolate products made with sustainable cocoa if they were easy to find and didn’t cost more. The Easter collection is their next step toward its goal of making all its US produced chocolate products with sustainable cocoa from the their Cocoa Plan.
New Easter products this year include the Crunch Creamy Caramel NestEggs and Crunch Snoopy Bunny, both part of a new partnership with Charles Schulz’s Peanuts franchise. The Crunch Easter eggs filled with caramel and peanut butter are yummy! :) Happy Easter Everyone!
I was lucky to visit Harry's Bar in Venice - the home of the Bellini with some great friends!
Here's a great Bellini recipe using Powell & Mahoney Peach Bellini Cocktail Mixer. - Cheers! :)
Glassware: Champagne flute.
4 oz. chilled Prosecco and 1 oz. Powell & Mahoney Peach Bellini.
Garnish: Slice of white peach.
Bake with Tea! Try Chai Pumpkin Bread
Consider making a delicious pumpkin bread for a Holiday morning brunch item or a hostess/host gift for all of those holiday parties. This Chai Pumpkin Bread blends warm and spicy chai tea with yummy pumpkin for a fantastic holiday treat.
1/2 c sugar
1/2 c butter, at room temperature or butter substitute
1 c canned pumpkin
2 large eggs or egg substitute
2 bags of Choice Organic Teas Chai Spice Black Tea, steeped in 1/2 c boiling water
1 tsp vanilla
1 1/3 c all-purpose flour
2/3 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp each cardamom, ginger, and black pepper
1/4 tsp each cloves, nutmeg, and allspice
Preheat oven to 350. In a large bowl, use a mixer to beat together sugar and butter until light and fluffy. Add pumpkin, eggs, chai tea liquid, and vanilla and stir until well combined. Add flour, baking powder, baking soda, salt, and spices and stir just until evenly moistened. Pour into prepared 8" loaf pan. Bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool at least 20 minutes before serving. Original recipe from 28 Cooks (adapted with chai tea addition)
Hot Tea Grog
Warm your guests up with Hot Tea Grog, a spicy tea drink with cloves, rum and cognac.
The clove flavor and dark run make this a bit of an exotic tasting brew for a festive variation on traditional holiday spirits (serves 4).
4 cups brewed tea (using Choice Organic Teas Wild Forest Black, Classic Black, or English Breakfast Tea)
4 oz cognac
4oz dark rum
2 tsp honey
2 Pinches of nutmeg
Brew four cups of tea using the black tea of your choice. Remove tea bags or tea leaves and pour into saucepan. Add other ingredients to saucepan and heat thoroughly over medium heat. Serve hot with a cinnamon stick in each mug.
iCoffee recently engaged the Ohio State University Sensory Science Group to compare the differences in taste and flavor, aftertaste and aroma between coffee brewed using the iCoffee Opus, and the Keurig 2.0 K560.
After multiple tests conducted by a panel of highly-trained Descriptive Analysis experts using Starbucks House Blend K-Cups, the results showed:
Here's a warm drink for a cold day with a kick. Amoretti’s proprietary methods utilize the natural flavors of fruits and herbs to create delicious and concentrated syrups for any cold or hot beverages, and to add a dash of flavor to any gourmet creation.
A chocolate beverage sure to waken your taste buds.
12 oz. Milk (Best with Whole Milk) or use a milk substitute
2 ½ pumps Amoretti® “Swiss Chocolate” Syrup
1. Stir well.
2. Top off with Whipped Cream.
3. Drizzle Amoretti® “Milk Chocolate” Syrup on top and serve.
Enjoy your Kokoleka with Amoretti's Cookie Spreads on toast. Available in two flavors: Cookies & Cream and Graham Cracker.
Check out this great Mrs. Prindable's Winter Wonderland Christmas Basket filled with a Milk Chocolate Walnut Petite Apple, a Triple Chocolate Petite Apple, two Classic Chocolate and Caramel Pretzels, an assorted gift bag of exotic Natural Caramels and a 4.5-oz. bag of Holiday Pretzel Bites arriving all nestled in this elegant gift basket, topped with festive red bows! It's a great gift if it will last that long in your home. :)
The IMUSA Electric Espresso Maker is a great electric express option for creating quick fresh, authentic 3 or 6 cup espresso in a matter of minutes. You can even take it on travel. The only downside is that the carafe is made of plastic. It does have a cool touch handle and a pressurized 2 Level Safety Valve. Cheers to great coffee!!
Did you Know?
“Chestnuts were the most common tree in North America in the early 20th Century,” said Robert Wallace, owner of Chestnut Hill Tree Farm. By 1950, a blight wiped out nearly every chestnut tree in the country." As a result, he says, we lost chestnuts as an important part of our food culture in the United States. By importing these unique products from Italy, he hopes to encourage people’s interest in this food while working to grow trees in the US. All products (Chestnut Flour, Chestnut Flakes, Chestnut Sweet Cream) are produced using traditional and sustainable methods and are available at Whole Foods Market in the regions of: Florida, Midwest, Northeast, Southern Pacific, Pacific Northwest, South and Southwest. The chestnuts are harvested in the mountains of northern Italy without the use of chemicals or fertilizers. Check out this recipe below for a gluten free chestnut cake courtesy of Chestnut Hill Tree Farm.
GLUTEN FREE CHESTNUT CAKE
Preheat oven to 350 degrees. Grease a 9 X 12 baking pan.
Sift together: 2 cups all purpose gluten free flour
2/3 cup chestnut flour
2 ¼ teaspoons gluten free baking powder
½ teaspoon salt
Beat together until creamy: 2 cups sugar 1 cup (2 sticks) of softened butter
Beat 4 egg yolks into the mix, one egg at a time (reserve the remaining egg whites)
Add 1 ½ teaspoons vanilla extract
Mix half of the flour mix into the butter mix and stir.
Divide 1 cup of milk in half and add ½ cup to the butter mix and stir.
Repeat with the remaining flour and milk.
Whip the 4 egg whites until stiff. Gently fold into the batter.
Pour into the prepared baking pan and bake for 30-35 minutes.
Allow cake to cool.
Spread cake with sweetened chestnut puree.
Whip 16 oz of heavy cream
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