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Archive for the tag “sweet”

Wolfgang Chocolate Fruit Candies

I have to be honest.  I’m not usually the biggest fan of cordial-like chocolates.  Bad memories from low-quality chocolate samplers from my youth, perhaps?

Still, I could pass up the chance to try some fruit-centered dark chocolates from Wolfgang, thanks to Angela and her offer of samples.  100% All-natural fruit and fruit juice?  Preservative and trans-fat free?  Ok!

I let them sit on the counter for a few days until one evening, while watching Mad Men, I decided to give one a try.  I selected the blueberry flavor.  WOAH- delicious!  I reached for another:  raspberry.  Incredible!  Alright, better try the final flavor, cranberry, to compare while the others are still fresh on the taste buds.  Amazing!  The fillings are sweet without being cloying, and there are noticeable pieces of real fruit.

Two other cool things about these Wolfgang fruit chocolates:  they’re pretty healthy (especially the blueberry which is just 80 calories for two) and they’re not expensive ($5.89 for baskets of about 5 ounces).

Buy them online or at many Whole Foods, and discover a kind of chocolate you may have never known could be so tasty!

Crofter’s Organic Superfruit Spreads!

Crofter’s Organic has a new line of Superfruit Spreads with yummy “exotic” fruits like Maqui Berry and Yumberry.

I was so excited to try these because conventionally-grown berries have some of the highest pesticide loads. Also, these spreads are made with Fair Trade sugar and contain no artificial flavors or preservatives. It’s wonderful to have Crofter’s Organic as a healthy and delicious option in the jam/jelly/preserve/spread department.

There are four Crofter’s Superfruit Flavors and I tried and enjoyed them all.  I’m going to tell them to you in personal preferential order:

1. South American blend: Exotic blend of Maqui Berry and Passionfruit

2. Asian blend: Bright blend of Yumberry and Raspberry

3. European blend: Old world Pomegranate and Black Currant

4. North American blend: Classic Cranberry and Blueberry

The South American blend really is #1, and I’d be curious to find if there’s anyone who disagrees with me.  The passionfruit/Maqui berry combination is an incredible flavor.  The North American blend was my least favorite; there was something about it that tasted a bit “off” to me (not that it prevented me from finishing the jar!).

I enjoyed these as a toast topping and as a greek yogurt mix-in.

Recipe: Apple Buttermilk Bread or Muffins

With a bushel of apples from our pick-your-own adventure, I’ve been creating a few apple recipes.

I’m currently serving on a jury and I brought in this bread one morning last week to share with my fellow jurors.

It is not very sweet, the buttermilk is palatable, and there is a subtle, surprising fusion of sugar and salt. At least that was my interpretation.

The other jurors simply said, “Mmmm.”

Apple Buttermilk Bread or Muffins

Adapted from 101 Cookbooks, a great recipe/wholesome food blog

2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup demerara sugar
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
1 T lemon juice
1 medium apple, cored and diced
3 tablespoons large grain raw sugar
3/4 teaspoon kosher salt

Preheat oven to 400F degrees, racks in the middle. Grease and flour muffin tins if you’re making muffins or a loaf pan if you’re making bread. (Parchment paper also works for the loaf pan.)

Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and add the lemon juice. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix. Batter will be lumpy.

Spoon the batter into the prepared pan, pushing out toward the edges. Now place the apple pieces across top. It’s okay if they overlap a little, but try to cover the entire surfaces of the bread/muffins. Sprinkle with the large grain sugar and then the salt. Bake for about 25-30 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top. Muffins may take a bit less depending on their size. My yield was one shallow loaf pan (perfect for snack-sized slices for 12 angry men 9 happy jurors) and 6 medium-to-large muffins.

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