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

The post Tasty Tuesday: Fair Trade Lemonade & Fair Trade S’mores appeared first on All That's Fair..

I had heard about using quinoa for breakfast instead of oatmeal, but I’d never actually tried it. This past Sunday I broke out my fair trade quinoa and fair trade brown sugar along with just a few other items and made a truly enjoyable breakfast dish.  My family and I loved it! And I’ll happily make it again.

Ingredients

• 2 cups whole or low-fat milk, plus more for serving
• 1 cup quinoa, rinsed
• 3 tablespoons light-brown sugar, plus more for serving
• 1/8 teaspoon ground cinnamon, plus more for serving
• 1 cup (1/2 pint) fresh blueberries, plus more for serving

Visit here to view Martha Stewart’s full recipe for Breakfast Quinoa.

The post Breakfast Quinoa – Fair Trade for Breakfast appeared first on All That's Fair..

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!

The post Special K Bars – Tasty Tuesday appeared first on All That's Fair..

This is super easy to make. I doubled the batch below so I could have some to enjoy myself. It will be fantastic spread onto pancakes, toast, or muffins! It could also be used to make an amazing Pumpkin Cheesecake. The possibilities are endless, and I plan to find them all. Note that I reduced the sugar by 1/3 of a cup as I didn’t want it super sweet. You can adjust the sugar and seasonings to your own taste of course.

Homemade Pumpkin Butter

Ingredients:
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
3/4 cup apple juice
1.5 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon

Directions:
Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Cover with lid and stir frequently. Remove from heat. Adjust spices to taste. Stir in lemon juice, or more to taste. Once cool, pumpkin butter can be kept in an airtight container in the fridge. Makes enough to fill one large mason jar or about 3.5 cups.

The post Tasty Tuesday – Homemade Pumpkin Butter appeared first on All That's Fair..

Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Cupcakes

1 1/2 cups flour
1 tsp. baking soda
1 stick butter, room temperature
1/2 cup dark brown sugar
3/4 tsp. ginger
1 tsp. cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream

Mix flour and baking soda. In separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt. Beat in molasses, then eggs one at a time. Mix in sour cream until well blended. Pour into lined cupcake pan. Bake at 350 for 30 minutes, or until toothpick comes out almost clean.

Frosting

8 oz package of cream cheese, softened
1/4 cup canned pumpkin purée
1/4 tsp ground nutmeg
1/2 tsp vanilla extract
3 1/2 cups powdered sugar (more if you prefer to pipe the frosting on instead of spreading)

In a large bowl, mix frosting ingredients with electric hand mixer. Spread onto cooled cupcakes, or pipe on with a piping bag and a tip. Sprinkle with a little raw cane sugar on top for a little crunch, or place your favorite Halloween candy on top & enjoy!

The post Tasty Tuesday – Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting appeared first on All That's Fair..

Mocha Punch
Servings: 20-25, Prep: 15 min. + chilling
Ingredients
6 cups chilled coffee
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/2 gallon fair trade vanilla ice cream
1/2 gallon fair trade chocolate ice cream
1 cup heavy whipping cream, whipped
Fair Trade Chocolate curls, optional

Directions

The post Tasty Tuesday – Mocha Punch appeared first on All That's Fair..

It makes two loaves, one for you and one for a friend – a great way to share the story of Fair Trade! This is definitely one we will be making again. We hope this inspires you to try something new & Fair Trade.

Pumpkin Spice Coffee Bread

• 1 1/2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup applesauce
• 2 eggs
• 1/3 cup oil
• 1 (15 ounce) can pumpkin puree
• 1/2 cup Fair Trade Coffee, brewed strong

Directions

1. Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
2. In a large bowl, beat together sugar, oil, eggs, applesauce, and pumpkin. Stir in flour mixture alternately with coffee. Divide batter evenly between the prepared pans.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

If you have a recipe you’d like to share for “Tasty Tuesday” shoot me an email at info@sevenhopesunited.com

-Ashley

The post Tasty Tuesday – Pumpkin Spice Coffee Bread appeared first on All That's Fair..

“I’ve been told that this recipe became popular back in the 1970′s here in the Midwest. I was introduced to it when my husband and I were married in 1991, as this is his favorite dessert. His mom has always made it for each of the family gatherings and now she doesn’t do as much of the baking and it has come to me to keep that tradition going. And I love it!” – Deanna

Delicious Dessert
(pictured here with my Mom’s new Lucy Apron – Happy Birthday Mom!)

• 1/2 cup butter
• 1 8oz pkg cream cheese
• 1 8oz container of cool whip
• 2 small pkg instant pudding
• 1 cup flour
• 3/4 cup powdered sugar
• 2 1/2 cups milk

Crust:
1 cup flour and 1/2 cup butter, cream butter, add flour, mix well and press into greased 9×13 pan. Bake for 12 minutes at 325 degrees. Remove from oven and let cool. (You may also add 1/2 cup of finely chopped walnuts to this crust if you would like)

Cream: 1 8oz package cream cheese and 3/4 cup powder sugar, fold in 1 cup of cool whip. Spread on cooled crust.

Top with your favorite prepared instant pudding, I have used french vanilla here, but I’ve also made this with, chocolate, and pistachio. Use your imagination – I topped this one with some cherries & it turned out great. Spread the balance of the cool whip over top the pudding mixture. Store in the refrigerator until ready to serve.

*If you’d like to make this recipe a little lighter, it’s also yummy with sugar free pudding & light cool whip. I hope you enjoy another one of our family favorites – I’d love to try some of yours! Shoot me an email at info@sevenhopesunited.com if you have a recipe to share

-Ashley

The post Tasty Tuesday – Delicious Dessert appeared first on All That's Fair..

This past weekend the Cooking Channel was at the the Little Italy Mercato & I was in the mood for pasta! So I thought I’d share my Mercato version of Pasta Primavera. You can use any fresh seasonal vegetables you find at your local farmers market.

Mercato Pasta Primavera
Yield: 6 Servings; Cook Time: 20 mins.

Ingredients:
3 carrots, peeled and cut into strips
1 large zucchini, cut into strips
2 yellow squash, cut into strips
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions:
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Please send any yummy recipes/photos you’d like to share to info@sevenhopesunited.com

Enjoy!
Ashley

The post Tasty Tuesday – Mercato Pasta Primavera appeared first on All That's Fair..