The post Tasty Tuesday: Fair Trade Chocolate Chip Banana Bread! appeared first on All That's Fair..
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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
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]]>The post Tasty Tuesday: Strawberry Shortcake appeared first on All That's Fair..
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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.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup fair trade turbinado raw cane sugar
- Pinch kosher salt
- 1 large egg
- ¾ cup low-fat Greek yogurt (I happened to only have strawberry flavored and it worked out fine.)
- 1 teaspoon fair trade vanilla extract
- 2 cups strawberries
- 1½ tablespoons fair trade sugar
- 1 teaspoon balsamic vinegar
- Sweetened whipped cream or coconut whipped cream
- Fresh mint
- Preheat the oven to 375°F.
- 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.
- In a small bowl, combine the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
- 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.
- 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.
- Make the whipped cream, using whipping cream or coconut milk.
- Chiffonade the mint (following this video).
- 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
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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!
Happy Baking and Happy Holidays – Dawn
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]]>The post Tasty Tuesday: Snowman Cupcakes & Fair Trade Hot Chocolate 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
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]]>The post Tasty Tuesday: Fair Trade Pumpkin Cheesecake appeared first on All That's Fair..
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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:
Crust:
1 1/2 cups vanilla wafer crumbs (or ginger snaps)
1/2 cup of fair trade sugar
6 Tablespoons unsalted butter, melted
1 Teaspoon Ground Cinnamon
Filling:
3 packages (8 ounce) cream cheese softened
3/4 cup fair trade sugar
3/4 cup fair trade brown sugar, firmly packed
5 large eggs
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups canned pumpkin purée (make sure you DON’T use pumpkin pie mix)
Sour Cream Topping:
1 cup sour cream
5 teaspoons sifted fair trade powered sugar
freshly ground nutmeg
Directions:
• Combine crumbs, sugar and butter for the crust. Mix well and press firmly into the bottom and halfway up the sides of a lightly greased 9 inch spring form pan. Chill.
• Preheat your oven to 350 degrees.
• Beat the cream cheese until smooth in texture and add sugars. Continue beating until light and fluffy.
• Add eggs, one at a time, beating after each addition.
• Stir in cream, cinnamon, nutmeg cloves and pumpkin. Blend well.
• Pour blended batter into your prepared pan. Giggle gently to allow any air bubbles to escape.
• Bake for one hour. Turn off the oven, and let the cheesecake sit in the warm, but turned OFF oven for 30-45 additional minutes.
• Remove cheesecake from oven and let cool slightly. Set oven on broil and move oven rack to its lowest position.
• Mix sour cream and powered sugar until smooth.
• Spread mixture lightly on the top of the baked, room temperature cheesecake.
• Place cheesecake under the broiler to set. WATCH cheesecake very carefully, as the sour cream topping can easily burn.
• Remove from oven and allow to cool to room temperature. Cover tightly and chill overnight in the refrigerator.
• Gently run a sharp knife around the edge of the cheesecake, in between the Cheesecake and spring form pan edge. Gently remove cheesecake from pan and enjoy.
May we suggest serving the fair trade pumpkin cheesecake on these beautiful linens, which give a fall feel with the red and orange.
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]]>The post Tasty Tuesday: Fair Trade Chocolate Covered Pretzels! appeared first on All That's Fair..
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Salty and Sweet is the best!
Plus an added bonus is that homemade chocolate covered pretzels make a great gift. Just put them in a little cellophane bag (you can buy pretty ones at Michaels or online) put a ribbon on them and they make a simple, affordable gift for folks during the holidays or you can have them out as snacks at your holiday party.
How cute would fair trade chocolate covered pretzels look in one of these green and red bowls for a Christmas party?
Recipe:
Pretzels
Fair Trade Chocolate (dark, milk or white…it’s up to you)
Break chocolate bars into smaller pieces and melt in a double boiler. If you don’t have a double boiler, no worries. I fill a large pot about half way with water and let it boil then place a large glass boil that can sustain high heat on top and then add the chocolate to the bowl. Stir until fully melted. Remove glass bowl from the pot and place on a heat safe surface. You can either drop the pretzels in the chocolate to fully cover them or use a spoon to drizzle chocolate on to the pretzels.
Let them cool and then enjoy!!
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]]>The post Tasty Tuesday: Fair Trade Pumpkin Bread 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!
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]]>The post Tasty Tuesday: Fair Trade Chocolate Chip Rice Krispie Treat Cookies appeared first on All That's Fair..
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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.
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]]>The post Tasty Tuesday: Fair Trade Chocolate appeared first on All That's Fair..
]]>“There is nothing better than a friend, unless it is a friend with chocolate.”
- Charles Dickens
In honor of my passion for chocolate it seemed fit to share some of the fair trade chocolates I enjoy most!
Enjoy – Dawn
My favorite! I love this chocolate!!! It is delicious and I like the crunchiness of the quinoa too.
Layers of caramel and crunch and chocolate!!!! Three delicious ingredients in one great chocolate bar!
Milk chocolate isn’t my go to chocolate, I prefer dark chocolate, but this milk chocolate is velvety and really very good!
Theo really does make very wonderful chocolate and I have always enjoyed the chocolate and nut combination that is found in their chocolate and almond bar. Salty + Sweet = Heaven!
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]]>The post Tasty Tuesday: Fair Trade Chocolate & Almond Butter Cups appeared first on All That's Fair..
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Ingredients – I used regular sized cupcake holders, making each snack larger!
for the base
- 3/4 cup raw almonds, ground into a meal
- 1/4 cup rolled oats, ground into a flour
- 2 tablespoons raw almond butter (or nut butter of choice)
- 1.5 tablespoons coconut oil, warmed if necessary
- 1.5 tablespoons pure maple syrup (or agave nectar)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- pinch of fine grain sea salt, to taste
for the topping
- 3 tablespoons Fair Trade coconut oil
- 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
- 2 tablespoons Fair Trade cocoa powder
- pinch of fine grain sea salt, to taste
Instructions
- 1. Add almonds and oats into a high-speed blender (or food processor, which is what I used) and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
- 2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
- 3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
- 4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
- 5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy! Store leftovers in the freezer.
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