Woodhouse Chocolate says “boo” in the sweetest way.
Woodhouse Chocolate in St. Helena has long been one of my favorite chocolatiers.
First off, its chocolates are incomparably smooth and creamy.
Second, its shop on Main Street is like the Tiffany’s of chocolates. They are displayed like precious jewels, making enjoying even one bonbon feel like such a special indulgence.
When samples of its Halloween offerings arrived on my doorstep to sample, I couldn’t wait to dig in.
Why do I love cinnamon? Let me count the ways.
Perhaps it all started as a kid, when my Dad and I would indulge on weekend mornings with cinnamon raisin toast slathered with butter. Truth be told, he often ate it for a late-night snack, too. Crisp, and heady with that warm, sweet, fragrant spice, who could blame him?
When I got older, and started my endless weekend baking bouts, Snickerdoodles were a favorite to make. Of course, rolling them in cinnamon-sugar was the best part.
And when I got older still, there was nothing so intoxicating as a Moroccan chicken scented heavily with cinnamon all over its beautiful bronze skin.
As a result, jars of cinnamon are always on hand in my pantry.
But nothing prepared me quite for the beauty of this container of cinnamon, which I received as a sample.
“Prosperity Cinnamon” is a lovely cinnamon bark box hand-carved with the Asian character for “prosperity.” Inside is 3 ounces of ground Vietnamese sweet cinnamon that is so fragrant, you’ll want to use it the minute you open it up.
It’s one of the many items included in the 2014 World Vision Gift Catalog.
A snack of Chocolate Almond Butter? Justin’s makes it super easy to do so.
Justin Gold was a vegetarian with an athletic lifestyle when he started whipping up his own nut butters in his Boulder, CO home.
It wasn’t long before he was packing them in 16-ounce jars to sell at local stores.
As an outdoorsy kind of guy, though, it dawned on him that so many energy bars and goos were just packed with sugar, not to mention pretty lacking in flavor. So, he thought, “Why not package his nut butters in on-the-go individual squeeze packets”?
Justin’s nut butters come in eight flavors. They’re all natural, made with dry-roasted nuts, organic cane sugar, palm fruit oil, vanilla and sea salt, as well as organic cocoa and organic cocoa butter in the chocolate varieties.
The nut butters stay fresh until you open the packet. Just knead the packet a little before opening to soften the nut butter and to incorporate the oil that naturally tends to separate out.
This will become your new favorite chicken dish. It is mine!
Have you ever endured the frustration of cooking a recipe with a mile-long ingredients list, only to wonder at the end why flavor is thoroughly missing in action?
This is not that recipe. Not at all.
Instead, “Rishia Zimmern’s Chicken with Shallots” boasts a quite modest number of ingredients. But the payoff is a dish that is so swaddled in big French country flavors that you will end up craving it again and again.
You may have heard of Rishia’s husband — Andrew Zimmern. Yes, that Andrew Zimmern, the host of the Travel Channel’s “Bizarre Foods” show. It’s kind of a relief to know that when he’s at home, he’s not chowing down on scorpions on a stick like he does while on the road.
Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.
The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.
Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?
The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.
They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.