Healthy Breakfast Smoothie and a Giveaway

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The folks at Seattle’s Best Coffee offered to send me a bag of their Level 2 coffee (Level 1 is the lightest and Level 5 is the darkest) to use in a recipe for their “Bright and Lively, Fresh and Fruity Smoothie” which has not only coffee, but fruit in it too. Now, I’m not a coffee drinker, but I love coffee flavored ice cream, candy, you name it, so I figured I’d give the smoothie a shot.

The Bright and Lively, Fresh and Fruity Smoothie I made the coffee concentrate in advance (thank you to my sister for giving me her old coffee maker months ago–I knew it would come in handy at some point!) and put it in the fridge to chill. The smoothie was simple to make–just throw everything into the blender, add ice, and boom, you have a smoothie. The texture was nice but the flavor was a little too strong for me, so I think next time I would add some extra peanut butter.

Speaking of what I would add–here’s your chance to win a bag of level 2 coffee! Simply leave a comment stating what you would add to the Bright and Lively, Fresh and Fruity smoothie recipe to put your signature spin on it.

Ingredients
1 cup Level 2*
1/2 cup non-fat Greek yogurt
1 ripe banana
1 Tablespoon honey
1 Tablespoon peanut butter
3/4 cup ice

Preparation
Combine all ingredients in blender, adding ice until you reach desired consistency.

Level 2 Ingredients*
1 cup coarse ground coffee, (French Press), Seattle’s Best Coffee Level 2
2 cups hot water

Level 2 Preparation (I used a regular coffee maker.)

  1. Add Level 2 coffee grounds in the paper cone filter.
  2. Heat water to optimal temperature for coffee brewing (195 – 205 degrees Fahrenheit).
  3. Pour hot water over grounds.

Once the hot water has been poured over the coffee grounds and the coffee has brewed into the carafe, remove cone and discard paper filter. Coffee can be made ahead and placed in the refrigerator to cool down.

Recipe inspired by Patricia Bannan, MS, RD, via Seattle’s Best Coffee.

Giveaway ends at 11:59 p.m. EST on Sunday, November 13, 2011. One winner will be selected at random shortly thereafter and contacted by email. Please note this contest is only open to residents of the U.S.

Pop Chips Giveaway

I know, you’re probably wondering what Pop Chips have to do with a baking blog. And well, they don’t really. But this is my blog and I can do what I want and I like promoting brands that I buy regularly. (OXO, that means you too. Tweet me. I love you.)

So…when I tweeted to @popchips about not receiving a bag in my swag bag from a conference a few months ago, they sent me a box of all of their flavors (cheddar and sea salt & vinegar are my favorite flavors) and asked if I wanted to share the love with my readers. And share I am! One of you will receive not just one bag of each flavor, but a one month supply of these yummy chips! Seriously, you don’t know how lucky you are.

To enter the giveaway, “like” Pop Chips on Facebook and/or follow @popchips on twitter then leave me a comment with your Facebook or Twitter name letting me know you did this.

Giveaway ends at 11:59 p.m. EST on Monday, November 7, 2011. One winner will be selected at random shortly thereafter and contacted by email. Please note this contest is only open to residents of the U.S. and Canada.

***Comments are closed.***

Holiday Cookbooks Giveaway

As I mentioned in my last post, the very generous folks at The Harvard Common Press sent me four cookbooks (Chocolate Chip Cookies, Christmas Cookies, Cupcakes, and Holiday Candy & Confections), all part of the Bakers Field Guide series.

cookbooks

All of the recipes are easy to follow, have pictures, and sound delicious! If the Half Chocolate Chip and Half Chocolate with White Chip Cookies are any indication, I’m in for a real treat with the next recipe I try! For your chance to win a set of these fabulous cookies, leave a comment telling me what your favorite holiday (Halloween, Thanksgiving, or winter holiday) treat is. Stale Peeps in the shape of ghosts is a perfectly acceptable answer.

Also, to those of you celebrating–Shana Tova! May you have a happy, healthy, and sweet new year!

Giveaway ends at 11:59 p.m. EST on Sunday, October 2, 2011. One winner will be selected at random shortly thereafter and contacted by email. Please note this contest is only open to residents of the U.S. and Canada.

***Giveaway is now closed.***

Giveaway: Trudeau Baking Products

Last month, I was asked by the folks at Trudeau if I was interested in reviewing some of their baking products. They sent me a huge box filled with lots of fun stuff, and I was anxious to try it all out!

The package included:

  • egg separater
  • pot clip
  • silicone spatula
  • silicone whisk
  • silicone cupcake cups
  • silicone pinch grips (for lifting hot plates)
  • silicone brush
  • silicone pinch bowls
  • mixing bowls

Trudeau Giveaway

Initially, I thought my favorite product was the flexible pinch bowls because the pinchable material makes it easy to get everything out of the bowl without creating a mess, but then I fell in love with the set of mixing bowls too. Not only do the mixing bowls have a grip on the bottom so they don’t slide across the counter, they are microwave AND dishwasher safe. And they have a pouring spout. I know, how more perfect can they be?

And because I loved the products so much, I asked Trudeau if they would give away a prize pack on my blog, so here’s your chance to win all of the products mentioned above. Just leave a comment telling me which product you are most excited to use and why, and you will be entered to win.

Giveaway ends at 11:59 p.m. EST on Sunday, August 21, 2011. One winner will be selected at random shortly thereafter and contacted by email. Please note this contest is only open to residents of the U.S. and Canada.

***Giveaway is now closed.***

Trudeau sent me these products in exchange for this review.

Asian Pear Tart and a Giveaway

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Look what arrived from @CraveatWork ! Lots of pears and baby bananas, what should I bake??The folks at Crave! at Work offered to send me a 10 pound bag of fruit to share with my coworkers and use for their recipe challenge, and I obviously couldn’t say no. When the bag arrived (filled with a few different kinds of pears, mini bananas, and chestnuts), everyone at the office kept saying how cute the mini bananas were, and one colleague couldn’t wait to swipe the chestnuts to roast at home. For some reason, I gravitated toward pears, a fruit I have never baked with nor liked. Call me crazy.

I was super excited when I found this recipe for an Asian Pear Tart in the LA Times, but found myself extremely disappointed when the end result was a very soggy tart. I tweeted to someone at the LA Times test kitchen and she said she will try the recipe and get back to me because she was curious about the method involved. Has anyone tried the recipe?

Asian Pear TartSo, I ended up finding this “healthier” Asian pear tart recipe, and while it looks pretty, the dough was incredibly difficult to work with. I couldn’t get it to roll out and the amount of dough would never have even rolled to a 10 inch circle, so I ended up doubling the recipe and pressing it into a tart pan. I did however taste the pears, and what do you know–I actually like Asian pears, go figure!

While this recipe won’t win any ribbons, there is a prize for one of you! Crave! at Work is giving away a 10 pound bag of fruit to one of Nosh’s LA area readers. Just leave a comment below telling me your favorite dessert made with fruit and you will be entered in the giveaway to have fruit delivered to your office!

Contest ends at 11:59 p.m. EST on Wednesday, January 5, 2011. One winner will be selected at random shortly thereafter and contacted by email. Please note this contest is only open to Los Angeles area residents.

Ingredients
1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons walnut oil, or canola oil
1-2 tablespoons cold water

Preparation
Preheat oven to 375 degrees F.

Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.

Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.

Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.

Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Recipe from Eating Well.

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