Fair Trade Gifts

It’s been a while since we featured a recipe! Especially one with “cake” in the title.

This recipe has many variations, one of which you’ve probably seen before. The one my mom always made growing up features cool whip, chocolate cake mix, crumbled Heath bars, and sweetened condensed milk plus caramel sauce drizzled in holes in the cake (hence, the “poke” portion of the name).

I usually buy a boxed cake mix for this, but why not try making our own using fair trade ingredients? Here’s a basic chocolate cake recipe from our friends at Fair Trade USA:

Ingredients

• 1 cup Organic Fair Trade Unsweetened Cocoa
• 3 cups flour
• 2 cups Fair Trade Certified sugar
• 2-1/3 cups warm water
• 2 teaspoons baking soda
• 1-1/2 teaspoon salt
• 1-1/4 cups melted butter
• 2 tablespoons vinegar
• 2 teaspoons Fair Trade Certified vanilla
• 14oz can sweetened condensed milk
• 12oz jar caramel topping
• 8oz container Light Cool Whip
• 4oz Heath Milk Chocolate Toffee Bits

Mix cocoa, flour, sugar, baking soda, and salt in a large bowl. Stir in water, melted butter, and vinegar. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350° degrees for one hour or until toothpick is removed dry.

Now comes the fun part! Let your cake cool slightly. Then grab a wooden spoon and poke holes all through the cake, going down about halfway through. Drizzle the sweetened condensed milk and caramel sauce on top, then set cake aside to cool completely. Spread the cool whip over evenly over the top of the cake, then sprinkle with Heath pieces. I’ve also had this with Butterfinger instead of Heath pieces, and it’s fantastic! Feel free to get creative here.

This cake would be perfect on a warm summer evening, sitting around the patio with friends. You can plate the whole thing on our gorgeous Talavera Ceramic Serving Plate, then dish it up in individual portions in these elegant Sea Strip Capiz Bowls. Just because a dinner party is outside doesn’t mean it shouldn’t be fancy!

XO,

Casey

The post Summer Chocolate Poke Cake appeared first on All That's Fair..

Banana Chocolate Chip Bread by Recipe Girl

1/2 cup butter, at room temperature (1 stick)
1 ¼ cups granulated sugar
1 tsp baking soda
1/4 cup sour cream
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1 tsp vanilla extract
6 ounces chocolate chips (mini chips are best)
1 ½ cups all-purpose flour

1. Preheat oven to 350 degrees F. Grease and flour one 8×5-inch loaf pan.

2. In large bowl, cream butter and sugar together with an electric mixer. Add baking soda, sour cream, eggs, bananas and vanilla. Blend well. Stir in flour and chocolate chips, just until combined.

3. Pour batter into loaf pan and bake 40-50 minutes, or until toothpick inserted into the center comes out clean.

Yield: One loaf

Serve up this truly delicious fair trade chocolate chip banana bread on our one of a kind Ceramic Fish Platter!

Happy Eating! Dawn

The post Tasty Tuesday: Fair Trade Chocolate Chip Banana Bread! appeared first on All That's Fair..

Here’s a little taste of summer for you! Strawberry shortcake is a sweet and simple little treat that works for summer or any day that you can get strawberries from your grocery store or local farmers market.  This recipe is so easy you can whip it up before friends come over or you can have it for a tea party themed birthday party or even as a quick dessert after dinner one evening.

What To Do

1. Preheat the oven to 375°F.
2. In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
3. In a small bowl, combine the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
4. Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
5. While the cakes bake, wash 2 cups strawberries, and slice them into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
6. Make the whipped cream, using whipping cream or coconut milk.
7. Chiffonade the mint (following this video).
8. When ready to serve, cut the cakes in half. Spoon over strawberries, top with whipped cream and fresh mint, and top with the remaining half.

For a fun way to involve your guests in your party, place whipped cream in one small sea stripe capiz bowl and strawberries in another and let friends pile on both with a little mint!

Happy Eating! Dawn

The post Tasty Tuesday: Strawberry Shortcake appeared first on All That's Fair..

Fair Trade USA is a doing a really fun contest this year regarding baking with fair trade ingredients.  Submit your fair trade cookies and sweets recipes for a chance to be featured on their site.  They even offer a list of all the fair trade ingredients out there that you can use in your baking this year.  Click here for more details. And use the hashtag #BakeFair to spread the word.

Make these delicious Gingerbread Boys with fair trade brown sugar!

Recently, I came across a great article in the New York Times featuring 20 recipes for holiday cookies! They have an assortment of fun, traditional and non-traditional cookie ideas that can all use at very least fair trade sugar in them! If you bake one of these recipes let us know what you think.

And we are always happy at Seven Hopes United to help you with your Christmas cookie and holiday baking needs!

Kids Dark Retro Ruffled Apron

Red Rouge Oven Mitt

Franjipani Floral Trays

Happy Baking and Happy Holidays – Dawn

The post Tasty Thursday: Christmas Cookies appeared first on All That's Fair..

Thanksgiving is near and with it comes cold nights and the anticipation of the holiday season.  Whether you will be spending nights in to avoid the chill in the air or out visiting with friends and family, a snowman cupcake and fair trade hot chocolate are always in order!

Snowman Cupcakes!

These cupcakes are very easy.  I made mine by using cake mix and already made white frosting.  The snowmen are one full marshmallow with another half on top.  The eyes are sprinkles and the nose cut up gummy bears and the little arms are made of toothpicks. Also, I ‘glued’ the little snowman head and nose on with a little dab of frosting.

Fair Trade Hot Chocolate!

To add to the fun of the snowmen cupcakes why not add a cup of fair trade hot chocolate. Equal Exchange makes a great fair trade hot chocolate that you can find at your local coop or buy online.  And our Eva Mugs add a little touch of color to the evening too.

Serve up some delicious fair trade hot chocolate in our beautiful Eva Mugs!

Fair trade hot chocolate with a marshmallow on top makes for a nice treat!

Enjoy – Dawn

The post Tasty Tuesday: Snowman Cupcakes & Fair Trade Hot Chocolate appeared first on All That's Fair..

If you’re a host, or a guest and in charge of bringing a covered dish, may we suggest this creamy fair trade pumpkin soup?

PUMPKIN SOUP (recipe from Fair Trade USA)

 INGREDIENTS

2 tablespoons olive oil

1 large organic onion, chopped

2 cloves garlic, chopped

Half a teaspoon ground cumin

Half a teaspoon ground Fair Trade Certified cinnamon

Half a teaspoon ground Fair Trade Certified ginger

Quarter teaspoon ground Fair Trade Certified cloves

Generous grinding of Fair Trade Certified ground pepper

2 tablespoons Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

1 small organic pumpkin (about 2lb) peeled and diced

2 1/2 cups organic vegetable stock

1 can chickpeas, drained

Dash of Tabasco sauce

Squeeze of lemon juice

Salt and pepper

Cayenne pepper to finish (optional)

 DIRECTIONS

Heat the oil in a large pan and add the onion and garlic
Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
Cook for 5 minutes, stirring until fragrant.
Pour in the stock and bring to the boil.
Simmer gently until the pumpkin is tender.
Add the chickpeas, Tabasco and lemon juice.
Taste and adjust the seasoning if needed.
Puree the mixture in a food processor or with a handheld blender until smooth.
Serve piping hot, with a sprinkling of cayenne.

Enjoy your Fair Trade Thanksgiving!

XO,

Casey

The post Fair Trade Pumpkin Soup appeared first on All That's Fair..

When I was a kid growing up my older sister would make my grandmother’s cheesecake and it seemed like a difficult feat.  The spring pan alone felt way out of my league.  But then I decided to take on the challenge and as it turns out cheesecake isn’t so difficult to make.

Here is a recipe I found online and enjoyed the results of! It’s not too complicated and there are several opportunities to use fair trade items in this little gem. Also, there is a super easy cream cheese topping, which can hide any cracks in the top of the cake!

Fair Trade Pumpkin Cheesecake (from LivingPretty)

Ingredients:

Directions:

The post Tasty Tuesday: Fair Trade Pumpkin Cheesecake appeared first on All That's Fair..

Need a new recipe for your weekend? How about a fair trade dessert? Remember, calories don’t count on Saturdays.

Our friends at Fair Trade USA have cookied up a delicious-sounding turtle cake using fair trade ingredients, and it couldn’t be prettier or sweeter. I can’t wait to try it! It’s perfect for the holidays and for any special occasion.

Fair Trade Turtle Cake (recipe and photo from Fair Trade USA)

• 1 3/4 cups Fair Trade Certified sugar
• 1/2 cup Fair Trade Certified cocoa
• 1 tsp. salt
• 1 tbsp. baking soda
• 1 cup hot, Fair Trade Certified coffee

Frosting Ingredients:

• 1/2 cup milk
• 1 cup Fair Trade Certified sugar
• 6 tbsp. butter
• 2 cups Fair Trade Certified semisweet chocolate chips
• 3/4 cup caramel
• 1 1/2 cups toasted pecans

Preparation:

Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Cover the bottom of each pan with a disk of parchment paper.

In a bowl, combine egg, oil, and buttermilk. In a separate (large) bowl, mix together the flour, sugar, cocoa, salt, and baking soda. Gradually add the wet ingredients to the dry until everything is well mixed. Gradually add in the hot coffee.

To bake the cake:

Scrape batter evenly into the three prepared pans and insert into oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes our clean. Let cake rest in pans for 10 minutes, then turn out onto wire racks to cool.To make the frosting:

Mix sugar and milk in a saucepan. Add butter. Bring to a boil mixture to a boil, then remove from heat. Add chocolate chips to the pan and mix until smooth using a wire whisk. If the frosting is too thick or grainy, add 1 or 2 teaspoons of hot coffee.

Assembly:

Place one cooled cake layer, top-side down, on your cake plate. Spread one third of your frosting on it, pushing out gently from the edges to make a petal effect. Sprinkle with ½ cup pecans and drizzle with ¼ cup caramel. Add next layer, again top-side down. Repeat frosting and sprinkle with ½ cup pecans and drizzle with ¼ cup caramel. Add final layer top-side up, frost with petal effect and finish with remaining pecans and caramel.

Sounds incredible, right? And if you need some fair trade kitchen items to round out the experience, I suggest baking in our beautiful new Javanese Jewel Apron. And you”ll need a serving plate of course! I reccomend this gorgeous piece from Mexico, the Talavera Ceramic Serving Plate.

Cheers to a delicious fair trade weekend!

XO,
Casey

The post Fair Trade Turtle Cake! appeared first on All That's Fair..

This week I bring you some fair trade pumpkin bread with walnuts.  The recipe is a family favorite. I added walnuts because I had some extras left over from another recipe, plus I just really enjoy them.  And I used applesauce instead of eggs because I prefer not to use eggs when possible; it’s just a personal preference.

Enjoy – Dawn

Fair Trade Pumpkin Bread Recipe (makes 3 loaves)

3 cups canned pumpkin puree

1.5 cups vegetable oil

4 cups fair trade sugar

1/4 cup applesauce (x6)

4 3/4 cups all purpose flour

1.5 teaspoons baking powder

1.5 teaspoons baking soda

1.5 teaspoons of salt

1.5 teaspoons ground cinnamon

1.5 teaspoons ground nutmeg

1.5 teaspoons ground cloves

1 cup of walnuts – this is what I had left from another recipe

Directions:

1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans

2. In a large bowl mix together the pumpkin, oil, sugar, and eggs. Combing the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts; stir into the pumpkin mixture until well blended.  Divide the batter evenly between the prepared pans.

3. Bake in preheated oven for 45 minutes to 1 hour.

Once your pumpkin bread has cooled pop it out of the pan and consider using our Modern Wood Cutting Board to cut it and serve it to your friends and family!

Modern Wood Cutting Board

The post Tasty Tuesday: Fair Trade Pumpkin Bread appeared first on All That's Fair..

Chocolate Chip Rice Krispies Treat Cookies
From the blog Spoon Fork Bacon
Makes about 3 dozen

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour plus 2 Tablespoons
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies cereal
1 cup bittersweet chocolate chips
1 cup mini marshmallows

Directions:
1. Preheat oven to 350°F.
2. In a large mixing bowl with an electric mixer cream together butter and sugars. Scrape down sides of the bowl and mix in egg and vanilla.
3. In another bowl whisk together the flour, baking soda and salt. Add flour mixture to the butter mixture and stir together until just combined.
4. Fold in the cereal, chocolate chips and marshmallows until fully incorporated. Refridgerate 30 mintues to an hour.
5. Drop 1 1/2 Tablespoon sized dollops onto a baking sheet lined with parchment, about 1 inch apart from one another (the cookies will spread).
6. Bake for 11 to 14 minutes or until cookies have barely begun to brown.
7. Allow cookies to cool for at least 5 mintues before serving. Store in an airtight container for up to 5 days.

The post Tasty Tuesday: Fair Trade Chocolate Chip Rice Krispie Treat Cookies appeared first on All That's Fair..