Tag Archives: tasty tuesday recipes

Tasty Tuesday: Fair Trade Lemonade & Fair Trade S’mores

Summertime is in full swing! 4th of July is right around the corner and I am gearing up for picnics and free outdoor summer concerts! I love this time of year. I dedicate this Tasty Tuesday to the spirit of summer!


Fair Trade S’mores! In my mind, summer is about camp fires and nothing goes better with camp fires than s’mores! This is a simple recipe, of course, but I jazzed it up a bit with dark fair trade chocolate for these fair trade s’mores.  All you need are graham crackers, marshmallows and a fair trade chocolate bar and voila, you have a simply classic American snack.  Incidentally, you don’t need a camp fire for s’mores, there are certainly other ways to warm the marshmallow and thus melt the chocolate.


Fair Trade Lemonade! Another easy recipe and classic summer companion.  The lemons I used are organic Eureka lemons.  I had never seen such large lemons before.  These lemons produced a good amount of juice too.


Perfect Lemonade

  • Prep time: 10 minutes


  • 1 cup sugar (can reduce to 3/4 cup) – (I used Wholesome Sweetners Fair Trade Sugar)
  • 1 cup water (for the simple syrup)
  • 1 cup lemon juice
  • 3 to 4 cups cold water (to dilute)


1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Yield: Serves 6.

Tasty Tuesday: Fair Trade Quinoa Granola!!

It wasn’t so long ago that I didn’t like to cook or bake at all.  These days I like cooking but I love to bake and this fair trade quinoa granola is such a tasty bakes treat; it was so fun and easy to make!

Fair Trade USA posted a photo of this fair trade quinoa granola on their Instagram feed and we posted it on our Facebook page too again, because it looked so good. The recipe that Fair Trade USA referenced for this fair trade quinoa and the recipe that I used to make it came from the blog A Couple Cooks.

crispy granola

Crispy Fair Trade Quinoa Granola:

by: a Couple Cooks

Makes: About 2½ cups


What You Need

  • ¾ cup uncooked quinoa
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup almonds
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¼ cup honey
  • ½ cup dried golden raisins (or other dried fruit)
  • *Note: Can easily be doubled and fit on one baking sheet.
What To Do
  1. Preheat the oven to 350°F.
  2. Chop ½ cup almonds. In a medium bowl, combine ¾ cup quinoa, ½ cup pumpkin seeds, ½ cup chopped almonds, and ½ teaspoon kosher salt. Stir in 2 tablespoons olive oil and ¼ cup honey to thoroughly combine. Spread onto a baking sheet.
  3. Bake for 20 minutes, stirring a few times during baking. Add ½ cup golden raisins (or any dried fruit) and let cool 15 minutes. Break any large chunks into small pieces and store in an airtight container.

Another Round of Fair Trade Chocolate Chips

For the past three Tasty Tuesdays, this one included, I have been making chocolate chip cookies with fair trade chocolate chips.  We thought this would be fun for two reasons: we would get to taste test several different fair trade chocolate chips and we would get to share recipes from some of our favorite food bloggers.  I’ve really enjoyed trying the different recipes and recommend all of them to you (click here for the first week and here for the second week, the third recipe is below).


The Chocolate Chips from Weeks 1 & 3

The most surprising thing I found from these past several Tasty Tuesday posts was the difficulty in finding three different fair trade chocolate chips.  I went to three different stores, which all carry a large amount of fair trade items and wasn’t able to find a third type of fair trade chocolate chips.  I have heard in the past that fair trade chocolate is particularly expensive to purchase so there is less of it on the market.  I find this discouraging!

fair trade chocolate chips_guittard_pic

The Chocolate Chips from Week 2

But there’s good news!!! The fair trade chocolate chips that I used were very good.  I would say if I had to choose one over the other I am a bigger fan of the Guittard chocolate chips; they really are delicious.

Now for this week’s recipe from Oh She Glows:

Vegan Chocolate Chip Cookies

vegan chocolate chip cookies

Photo: Oh She Glows

print this recipe!

Yield: 12-14 large cookies


  • 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil (or 1/2 cup Earth Balance- see note)
  • 1/2 cup packed brown sugar
  • 1/4 cup cane sugar (or use white)
  • 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.

2. With an electric mixer or in a stand mixer, beat the Earth Balance until fluffy. Add the brown sugar and cane sugar and beat for 1-2 minutes until creamy. Beat in the flax egg.

3. Beat in the remaining ingredients and fold in the chocolate chips.

4. Shape balls of dough and place on the baking sheet. Bake for 10-12 minutes (or up to 14 min. on a Silpat mat). Allow to cool for 5 min. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Note 1) For a crispier cookie edge, use 7 tbsp Earth Balance and 1 tbsp olive oil. I preferred cooking them this way. They also spread out a bit more. Alternatively, for a softer cookie, use 1/2 cup Earth Balance and no oil.

Note 2) To retain the crispy factor of the cookies place them in the freezer after cooling in a container or baggie. It was the only method I tried that kept the crispiness of the cookies! Simply thaw on the counter top.

Read more: http://ohsheglows.com/2011/09/08/vegan-chocolate-chip-cookies/#ixzz2Ruy71u9E

My cookies weren’t entirely vegan because I used chips with at least some traces of milk but dark chocolate chips are definitely out there for you  to use in a vegan recipe.  And I used applesauce instead of flax seed (1/4 cup applesauce = 1 egg). Also, a little shout out for Earth Balance, my family eats this on toast all the time and it really is a tasty alternative to butter. Finally, I always use the whole bag of chocolate chips in any cookies that I make!!

Fair Trade Malted Milk Chocolate Chip Cookies

For this Tasty Tuesday I’m making Fair Trade Malted Milk Chocolate Chip Cookies! For this Chocolate Chip Cookie recipe, I used different chocolate chips (last time I used SunSpire’s Fair Trade 42% Cacao Chips) and a recipe from another favorite blogger; this time it was The Pioneer Woman and I have to say with all honesty these fair trade chocolate chip cookies were amazing!!! The Guittard fair trade chocolate chips were even better than the last ones and the recipe was just great and simple; two of my favorite things.

fair trade chocolate chips_guittard_pic

The recipe I followed was the Pioneer Woman’s “Malted Milk Chocolate Chip Cookies”, she used plain malted milk powder and I used chocolate malted milk powder. Two things worried me about this recipe: 1) would it be too malty and 2) would my addition of chocolate malt powder be too chocolate-y (if there is such a thing). The answer is NO, not too malty and not too chocolate-y, they were awesome!

And just a quick aside, I only baked the cookies for 10 minutes because I enjoy a more chewy than crispy cookie and these fair trade chocolate chip cookies came out perfectly!

fair trade chocolate chip cookies_2_pic

Malted Milk Chocolate Chip Cookies

Added by Ree on June 6, 2010 in CookiesDesserts

Prep Time 
Cook Time 
Servings 36 Difficulty Easy


  • 1 cup (2 Sticks) Unsalted Butter Softened
  • ¾ cups Golden Brown Sugar
  • ¾ cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-¼ teaspoon Baking Soda
  • 1-¼ teaspoon Salt
  • ½ cups (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Enjoy these cookies and have a wonderful day – Dawn

Gluten Free Chocolate Chip Cookies

Over the next few Tasty Tuesdays I will be baking chocolate chip cookies with different fair trade chocolate chips and I will be using different recipes from some of my favorite foodie bloggers!


This week’s recipe “The Best Gluten-Free Chocolate Chip Cookies Ever” comes from Sarah, at Peas and Thank You.

The Best Gluten-Free Chocolate Chip Cookies Ever
Ingredients (24 large cookies)

  • 1 c. organic butter or non-dairy margarine, melted
  • 1 c. brown rice flour
  • 1 c. gluten-free oat flour (finely ground in a food processor or blender)
  • 1/4 c. + 1 T. cornstarch
  • 1 t. xanthan gum (I picked this up from my food coop)
  • 1 t. salt
  • 1 t. baking soda
  • 1/4 c. organic sugar
  • 3/4 c. brown sugar
  • 1 organic egg + 1 organic egg yolk or 2 flax “eggs” (2 T. ground flax + 6 T. water, whisked and allowed to thicken)
  • 2 T. organic or non-dairy milk
  • 1 1/2 t. vanilla
  • 1 1/2 c. semi-sweet chocolate chips


  • In a medium bowl, combine the rice flour, oat flour, cornstarch, xantham gum, salt and baking soda. Set aside.
  • Using an electric or stand mixer, cream together melted butter and both sugars. Add the egg and egg yolk (or flax “eggs”), milk and vanilla and mix well. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
  • Chill the dough in the refrigerator until firm, about an 1 hour. Scoop big spoonfuls of dough and shape them into cookies on a baking sheet.
  • Preheat oven to 375 degrees.
  • Bake for 11-13 minutes, until edges of cookies are starting to brown. The cookies will not look set, but will continue to cook on the pan. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely before eating or storing in an airtight container.