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

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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 Fair Trade Quinoa Granola:

by: a Couple Cooks

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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!

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

Photo: Oh She Glows

print this recipe!

Yield: 12-14 large cookies

Ingredients:

• 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!!

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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!

Malted Milk Chocolate Chip Cookies

Added by Ree on June 6, 2010 in Cookies, Desserts

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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)

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Special K Bars

Ingredients:
1 cup Sugar
1 cup Light Corn Syrup
1 pinch Salt
1 tsp. Vanilla
1 1/3 cups Peanut Butter
6 cups Special K cereal
1 pkg chocolate chips
1 pkg butterscotch chips

Directions:
In medium sauce pan – bring syrup, sugar, salt, and vanilla to a boil. Remove from heat. In a large bowl, pour the syrup mixture over the Special K cereal – stir to combine. Pat into 13×9 pan.

For the frosting, melt chocolate and butterscotch over low heat – stir constantly. Spread over top of the Special K mixture in the pan. Let it cool completely (you can cheat a little and put it in the fridge or freezer for a while.) Cut into small pieces and garnish with festive sprinkles of your choice.

Talavera Ceramic Serving Plate

Serve on a colorful and festive platter like this talavera serving plate & enjoy!

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In honor of Fair Trade Month we’ve been on the search for fabulous recipes that honor our values and incorporate fair trade ingredients into some of our all time favorite recipes. Erica at Comfy Belly was gracious enough to allow us to share one of her favorite fair trade recipes with our Seven Hopes United readers! Her blog is great, and her recipes are amazing. If you’re looking for some delicious & unique dishes to share with your family, check out Comfy Belly!

Without further ado, here is Erica and her recipe for Chocolate Biscotti made with Fair Trade cocoa:

“Chocolate biscotti reminds me of chocolate cookies I had as a kid, like Oreos and chocolate sugar cookies. I use a good amount of fair trade cocoa in this recipe, but you can probably go with a bit less and still get delicious results. Although you don’t need to add much to these, some nuts or chocolate chips make a great compliment to the crunchy, chocolaty goodness. Dunking in a cup of tea or coffee works too!”

Ingredients

Preparation

1. Preheat an oven to 325 degrees F.
2. In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
3. In a separate bowl, add all the dry ingredients and mix until well blended.
4. Add the dry mixture to the wet mixture and mix again until well blended.
5. Mold the mixture into two balls of dough. Place each ball of dough on oiled, buttered, or stick-free cookie sheet. Shape each ball of dough into a low, flat log. It will expand and rise somewhat, so account for a small amount of growth. Pack down the dough to remove air pockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
6. Bake the logs for about 20 minutes, or until lightly browned and cake-like. Take the logs out of the oven and reduce the temperature to 275 degrees F.
7. Cool the logs for about 10 minutes and then slice each log into thin strips about 1/2 inch in thickness. Place the slices on their side on the cookie sheet, and then bake for about 15 minutes, or until they are fully crisped.
8. Enjoy!

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