Sugar & Spiced Coffee

Now that the temperatures have dropped, we’re snuggling up and sipping on these cold weather classics. Community Coffee Company offers seasonal coffee blends (made exclusively with 100% Arabica beans) that are deliciously satisfying on their own AND in a number of food and drink recipes.

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Servings: 8
Cook Time: 15 minutes

Ingredients:
3/4 cup chilled whipping cream
4 1/2 tsp. powdered sugar
1 cup freshly ground Community® coffee
5 tsp. ground cardamom
3 tsp. sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
7 cup water

Directions:
Using an electric mixer, beat whipping cream in a large bowl until soft peaks form. Then, add powdered sugar and continue beating. Place ground coffee, cardamom, sugar, cinnamon and nutmeg in a coffee filter. Using spoon, mix gently. Add water to your coffee maker and brew to your liking. Next, divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve piping hot. Single serve coffee maker is ideal for this recipe, as long as you get one that has reusable pods. They are simple to use and can brew barista like coffee all day long. In case you haven’t gotten one already, check out Single serve coffee maker reviews at KitchenGuyd to find the best pick.

Lamb Meatballs with Yogurt and Pomegranate-Mint Relish

The holidays are now finally winding down for a few months unless you have a significant other, Valentine’s day is around the corner, men, do not forget.  Speaking of significant others, below is a recipe by Chef Jula Jaksis from Employees Only- her restaurant in NY on Christopher St.  It is for Lamb Meatballs with Yogurt and Pomegranate-Mint Relish, using the POM Wonderful pomegranates.

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Ingredients

Meatballs

  • 1 lb. ground lamb
  • ¼ cup shallots, finely diced
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons mint, chopped
  • 3 tablespoons parsley, chopped
  • ½ cup bread crumbs
  • ½ cup chicken stock

Yogurt

  • 1 4-oz. container Greek yogurt
  • juice from ½ lemon
  • Pomegranate-Mint Relish
  • 1 cup arils from POM Wonderful Pomegranates
  • (or 1 cup POM POMS Fresh Arils)
  • 2 tablespoons mint, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Preparation

Meatballs:

  1. In a large bowl, mix together the lamb, shallots, garlic, spices and herbs.
  2. Pour the chicken stock over the bread crumbs and add to the lamb mix; combine well.
  3. Portion meatballs into desired size.
  4. In a hot pan with olive oil, sear the meatballs on medium-high heat. (Depending on the size of the meatballs and if you prefer the center to be slightly rare, searing in the pan just until browned will be fine. If you prefer a well-done center, place the meatballs in a 400°F oven for an additional 5–8 minutes.)

Yogurt:

  1. Mix the yogurt with the lemon juice until smooth.
  2. Refrigerate until serving.

Pomegranate-Mint Relish:

  1. Prepare fresh pomegranate arils, if necessary.*
  2. Add the arils, mint, parsley, lemon zest, olive oil and red wine vinegar together; salt and pepper to taste.

To Serve:

  1. Line the meatballs on a plate and put a dollop of the yogurt on each.
  2. Liberally sprinkle with the Pomegranate-Mint Relish.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

In addition to Pomegranates in whole form there are also new POM POM Fresh Arils which are 4.3 ounces and 100 calories each.  Each one contains quite a few of those delicious little fruit bits pomegranates are known for.

These quick open packs are perfect for lunch boxes for kids and adults as a healthy alternative to fruit snacks or candies as a lunch time treat.

WHITE CHOCOLATE GINGER COOKIES

(chewy cookies with a ginger kick)
makes 2 dozen big/over indulged cookies
makes 4 dozen smaller/less decadent cookies

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INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla paste, can substitute vanilla extract
  • 2 tablespoons minced fresh ginger (we suggest using a microplane)
  • 11 ounces white chocolate chips

DIRECTIONS:

  1. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
    In a large mixing bowl, whisk together the flour, ginger, salt and baking soda.
  2. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand mixer cream together the butter and sugars. Add the eggs one at a time, mixing until fully combined. Add in the vanilla paste and ginger, mixing until just combined. Gradually add in the flour mixture 1 cup at a time. Add the white chocolate chips.
  3. Drop by the heaping tablespoon full onto the prepared baking sheet and bake until lightly golden (12-15 minutes), cookies will appear still slightly soft in the middle, but will set up firmly as they cool.  (Note: For smaller less decadent cookies use a teaspoon measure and bake for 8-10 minutes). Using a spatula, remove cookies from the parchment to cool. Repeat with the remaining cookie dough.

You can find these and other recipes at www.terraskitchen.com

Halloween Cocktails

Van Gogh Candy Corn Shooter

2 oz. Van Gogh Classic 80 Proof Vodkacandycorn

2 oz. Banana liqueur

2 oz. Coconut rum

2 oz. Orange curacao

2 oz. Cream

Grenadine

Combine Van Gogh Classic 80 Proof Vodka and Banana Liqueur into a mixer with ice. Shake and pour into the bottom of the shot glass. Then combine Coconut Rum, Orange Curacao, Cream and a dash of Grenadine (for color). Shake in shaker with ice and gently layer on top using a spoon. Top with whipped cream.
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Delicious Brownie Dessert


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Who doesn’t love a yummy ooey gooey chocolate dessert on a hot summer day? I am a huge fan of anything chocolate and couldn’t wait to get my hands on this amazing dessert. I have made a few variations of this dessert a few times this summer, but I think that this variation is my absolute favorite. Get a big glass of milk ready for yourself as you prepare this dessert!

Here’s what you need:

  • 9 x 13 brownie mix
  • 8oz. cream cheese
  • 1 Cup peanut butter
  • 1 cup sugar
  • 8 0z. heavy whipping cream
  • butterfinger for crushed topping

20150805_090231(I so forgot to put the cream cheese in the picture)

  1. Make Brownies as directed on the box
  2. Let brownies cool completely
  3. While brownies are cooling mix together all ingredients until they are well blended.
  4. Spread the mixture onto the pan of brownies
  5. Crush up the butterfingers and then sprinkle on the top of the mixture and brownies
  6. Put brownies in the refrigerator for a couple of hours before serving.

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My girls really enjoyed crushing up the butterfingers together!

I would say that these brownies are absolutely amazing and my two little helpers would most definitely agree. I love a cool dessert, especially in the summer. I have made these for a few barbecues and summer outings that we have had and I will tell you that I always have to leave the recipe with them when I leave because they are just truly that good.

If you wanted to use a different candy topping heath or even Reese’s Peanut Butter Cups would be a great topping for this amazing dessert.

Please let me know what your thoughts are on this amazing dessert and what topping you choose for your family.

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Banana Oatmeal Smoothie

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Ingredients:

  • ¼ cup of cooked oatmeal (slightly cooled)
  • ½ cup vanilla yogurt
  • 1 banana
  • ½ cup fat-free milk (or any milk you prefer)
  • ¼ cup ice cubes
  • 1 packet of alternaVites or alternaVites Kids
  • Optional: drizzle of maple syrup and/or sprinkling of cinnamon

 

Directions:

  1. Place all ingredients in blender
  2. Blend until smooth and creamy
  3. Enjoy!

 

Smoothie Recipe For June’s National Fresh Fruits & Vegetable Month

 

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Trying to get your kids to eat more veggies and fruits? Here is a fabulous, healthy, tasty smoothie recipe from Vicki Marquez, author of Rootlets: Super Rootabilities. June is National Fresh Fruits & Vegetable Month.

About Rootlets:

The Rootlets: Super Rootabilities was created and written by Vicki Marquez and illustrated by Jeremy Russnak, introduces readers to the Rootlets – Brocc, Carrotina, Cornelius and Kaley – who live on Planet Planted in the town of VeggieVille with their dog, Basil, and their guardian and caretaker Yammy Grammy, who plucked them from the ground when they were just sprouts. Hilariously fun with bright, bold, colorful illustrations. The Rootlets: Super Rootabilities is a thrilling journey that showcases the super powers of plant-based foods and explores the magic of friendship and imagination.

This book is recommended for children ages 4 to 9.

This is the first product that is launched by The Rootlets brand, whose mission is to familiarize kids with fruits, veggies, and healthy eating. Future Rootlets products include apps, more books, games, toys, and an animated TV show. The Rootlets will be launching their website, which will be an interactive experience filled with games, activities, learning resources and exclusive content about the characters and their magical world.Rootlets

Smoothie Recipe:

Grandma’s “Cleaned Up” Greened up Milkshake

  • 1 Banana
  • 2 heaping handfuls of spinach
  • 2 to 3 pitted dates
  • 1 1/4 cup of almond milk (or coconut milk)
  • 1 scoop of maca powder
  • 1 scoop of cacao powder
  • 1 TB of raw crunchy almond butter
  • 3 ice cubes
  • A Sprinkle of love (optional but highly recommended)

Add all ingredients to a blender, blend until smooth and enjoy.

My daughters and I truly love smoothies and love to try new recipes. I try to sneak new ingredients into smoothies all the time for hope that they don’t know how good for them it is. I am looking forward to adding this great smoothie recipe to our list and I know that the girls will like it as much as I did.

Tip: Checkout kitchen ultimate website to compare best kitchen products and utensil required to prepare this milkshake recipe in your kitchen for buying at discounted rates.

Goya Foods – Yucca

We are adventurous eaters in this house.  We love to experiment with new foods, cooking techniques, and flavors.  But most of all, we love new ingredients.  You never know what will spice up those chicken cutlets or even a roasted chicken without trying new things.  One such new ingredient we recently experimented with was Yucca.  For those who do not know, yucca is a fibrous tuber, think 90% potato, 10% celery.  It is like a fibrous potato, but when cooked the texture is unique, not stringy,  and can complement many main dishes.

03 02 2015 cannon 065We tried a few recipes with our frozen yucca from Goya.  Of them the two stand outs were oven fried yucca fries and mashed garlic yucca, both of which are easy to make.  When preping the yucca, be sure to boil it until it is soft as your first step, then take out the tough inner core.  On some pieces, the core was already removed, but most had a bit of it left.  You may not understand what this core is, but when you see it you will know.  It is a shade darker then the rest of the flesh and is easy to distinguish as visibly more fibrous as well.  Below is our recipe for oven fried yucca fries followed by mashed yucca with garlic sauce, enjoy.

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Oven Fried Yucca Fries:

1 bag (24 oz.) frozen GOYA® Yuca

½ cup GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Minced Garlic, or 8 cloves garlic, finely chopped

3 tbsp. GOYA® lite Adobo spice Mix

First boil the yucca as described above, then remove the core of the yucca.  As the yucca is boiling, grab a plastic zipper bag and put in the Adobo, garlic, and olive oil.  Shake up gently mixing the oil and spices.  After this, slice the yucca into french fry shapes- long stripes.  After cutting up approximately 3 yucca toss them into the oil and spice mixture, zip, and shake.  Once properly coated, transfer the yucca to a cookie sheet for baking.  Set the oven to 350 degrees and start baking.  The yucca are done when they are slightly brown.  These are not the same brown as french fries, so be sure to keep an eye on them.
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