BetterBody Foods: PB Fit, Peanut Butter Powder and PB Chocolate Powder #Review Panettone Pound Cake #Tryazon

I have looked at powdered peanut butter but never actually purchased it. I sort of walked around it and wondered how it was when it reconstituted, how it baked when used in recipes, to even how it was when sprinkled over my morning breakfasts.  I even imagined mixing the powder with peanut butter, creating a grilled PB Nutty &J sandwich that would make everyone stand in lines to get their fix.  The BetterBody Foods PB fit is a brand that I saw was preferred mostly and touted as being the “must try” when it came to venturing into Peanut Butter powders.

Powdered Peanut Butter is not just one of those products that is made just so you can see if you can be done! It has it’s applications because I myself sometimes wish I could up the “peanut flavor” without having to add more nuts or even the butter itself. Formulations have doomed me when I cooked recipes or was experimenting and added too much peanut butter that created an unpleasant texture. From too much oil to even producing bake goods that baked up more like a crunchy paste than a bread or a cookie dough. Thankfully, our dog saves us when my PB creations have failed.

The BetterBody Foods PB fit is also a different product all together than what comes out of a jar and no butter knife required. You can easily add flavor and not sacrifice texture. You also have health benefits that come in to play that I had overlooked. The BetterBody Foods company powder offers:

• A Gluten Free Peanut Butter Powder
• Lower in Fats, which depending on the variety you buy that can be from 75% to 85% lower
• 1/3 less calories per serving compared to standard peanut butter
• Good source of protein and also fiber
• The Peanut Butter powder is also natural with no artificial ingredients, dyes, or preservatives.
• Simply Peanuts, Salt and Sugar made from non-GMO ingredients

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Okay, this Peanut Butter is a different nut all together in my book. It’s a cleaner and a more intense tasting peanut, so I opted to make a recipe and using the PB Fit powder because of the lower fat content but not lowered peanut tasting! With the holidays approaching, almond cakes and pound cakes are some of my favorite baked goods. They just go with anything from the seasonal fruits and berries, to just plain with a dollop of whipped cream or a warm sauce. I figured since I was being adventurous, why not make an Panettone Pound Cake and use a combination of products that are nut based.

Let’s Begin….

• 7 ounces of Almond Paste (grated)
• 2 sticks of Unsalted Butter (softened)
• 3/4 cups of White Sugar

• 4 Eggs (room temperature)
• 1 drop of Lemon
• 2 drops of Almond Extract
• 1 tablespoon of Vanilla extract

• 1/2 teaspoon of Kosher Salt
• 1 teaspoon of Baking Soda
• 4 tablespoons of PB Fit Powder (you can use plain or even the chocolate variety.  You can also divide the batch to make a marble cake by using both varieties)
• 1 cup of Cake Flour
• 1 cup of All Purpose Flour
• 1/4 cup of Hazelnut Flour (ground hazelnuts)
• Zest of one Orange (any variety you desire)
• 1/2 cup of Milk (room temperature)

• Optional 1/2 a cup to a cup of nuts like Pistachios to even mini chocolate chips.  You can even add candied fruits, dry fruits (imagine figs) and crystallized ginger in lower amounts.  You can also add slivered almonds on top when 1/4 baked through, and then make sure to cover (with foil) to avoid burning when they have toasted.

Set oven to warm at 325 degrees

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I start by grating 7 ounces of Almond Paste and added it to the butter and white sugar. Blend until creamy.  Add eggs to the butter mixture and blend again until smooth and combined.

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In a separate bowl, add zest of the orange to your dry ingredients (flours, Salt, PB Fit Powder, and Baking Soda) whisk, and set aside.

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Add extracts.  You then grab your dry ingredients bowl and in shifts add some of the dry ingredients and then some of the milk until all ingredients are combined.  Do not over mix, as this produces a dry cake.  You can then fold in the optional ingredients if desired.

I use a large pound cake pan, but you can even use a cake pan and make two layers with the cake batter.  No rules here because I can imagine making a custard/pudding that would be divine with this cake.  You bake the cake for 60 minutes and if it starts to brown too much on top, cover with foil.  At the 1 hour mark, raise the temperature to 350 degrees and bake until done.  Cool for 5 minutes and then flip the cake on to a wire rack to cool an additional 1 to 2 hours before slicing.

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This cake is like a Panettone in flavor but with a heavier texture to resemble a pound cake, which has a crumb that can withstand more than the airiness you get from a Panettone batter.  You bake it slow to allow the flavors to build, the butter to brown, and to yield a moist pound cake.  Enjoy!

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Verdict:

So, it’s a product with the name PB fit and I made cake (I know)!  Well, I’m a girl that thinks even fit focused products can create magic with what is seen as naughty.  They talk about clean eating, well I think that applies to baking too.  Alienating a product because it carries the word “fit” would just be silly and the BetterBody food company is about making products better for the consumer, and I always say when you use top quality ingredients, you can never go wrong and this cake proves it!  It’s a little of naughty and nice to go with the holiday season.  The holidays are about experiencing flavors from pumpkin to dark chocolates, and peanut butter is no longer seen as just the “poor man’s nut”.  Many companies make exceptional peanut butters that are even considered gourmet creations.  BetterBody Foods, allows the consumer to take a known product that is just not like any peanut butter I ever tasted.  There is that cleaner taste that is more intense and closer to the nut’s true flavor because of the simple process they use that equates to just less processing in the first place!  I can make the powder into a butter by adding water, so don’t think your sandwiches are in jeopardy.  I can’t wait to make a peanut butter cookie because this is the product I have been waiting for!  On Halloween, I added the PB Fit Chocolate powder to crispy rice (cereal) treats and they were different and gone before the evening was over.  It was one of those moments where I was about to add peanut butter and thought I already add mini chocolate chips to the top of the treats when they are cooling, so why not add the powder to the marshmallow and butter mix.  It took just 4 tablespoons to create a flavor that made my treats vanish, and any cook and baker loves that!

Topped with whipped cream

Or Custard or Enjoy as-is.

Connect with BetterBody Foods and get your PB Fit fix at:

• Online
• Product Link to Original and the Chocolate link
• Facebook
• Twitter
• Google+
• Pinterest
• YouTube
• Instagram
• #PBFit #Tryazon #BetterBodyFoods

I received the above product(s) free of charge from PB Fit and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Dick Taylor Craft Handmade Chocolate and French Silk Pie Review and Recipe #DickTaylorChocolate

Every once in a while, you run into a product that is a game changer. Someone who ups the bar so high that you don’t know who or if it can ever be topped. I really try to reserve some labels for a truly superlative product. Dick Taylor’s Craft Chocolate hits every metric for me to call it “The Very Best”. Nothing I’ve ever had before can even come close. It’s in a league all it’s own. I’ll go over why below, and even add a recipe that, should you have the willpower to not devour the chocolate immediately, will be dynamite.

Chocolate in the United States has been done a great disservice. What was once an American icon, Hershey’s, can be held partly accountable for the woeful state of chocolate confections in this country. Because if you’ve only had Hershey’s, you’ve not had chocolate. Craftsmen like Dustin Taylor and Adam Dick are looking to right a terrible wrong with their small-batch craft Dick Taylor chocolates. With a hands-on approach that takes up to a month or more, it starts with selecting only the finest fair-trade raw cacao, all the way up to the pouring of this molten magic into it’s molds. You’ve not lived until you’ve treated yourself to a piece of Dick Taylor Craft Chocolate. The vintage machinery used belie the dedication and skill inherent to this labor of love, because one would think to make the best chocolate, you’d need the latest and greatest in automation and innovation. The craftspeople at Dick Taylor chocolates scoff at the notion, and impart a love and devotion to being the best that I could only strive for. Heart will take you far, it seems.

The list of ingredients for the 72% Madagascar, Sambirano is so simple it’s almost as if they left out a step on purpose to keep anyone else from finding the secret to a truly superior chocolate. Ready?

Organic cacao and organic cane sugar.

That’s it. No emulsifiers, no fillers, no chemicals, no artificial gunk, no waxes. The flavor envelopes your mouth immediately, with no harsh bitterness, no oily or overly creamy mouth feel, no grit. Impossibly smooth from first bite to final swallow, you almost never want the experience to end. There’s nothing else like it. It was almost transcendent. Our bars of Green & Blacks now sit in the pantry, lonely and wanting. The Guittard Dark baking chips that were my baking cabinet queens have been kicked to the curb. I’m fully and completely in love with Dick Taylor’s Craft lovelies. I mean, they even look exquisite. We were so fortunate that the weather was in our favor when the box arrived, as I’ve have been inconsolable to have had this chocolate adulterated by the heat. There’s 5 different types of “dark” chocolate with cacao percentages from 72% up to 76%, as well as 4 specialty flavors (Fleur de Sel?! You had me at “chocolate”, you devil!), drinking chocolate, and even a Father’s Day Gift Collection! Should I gift one to hubby despite not being a father? Hmm… At any rate, there’s truly something for everybody there!

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Located to our north in Eureka, CA, we have a standing invitation to tour their facility should we ever find ourselves in the neighborhood. I don’t know if I’d trust my self (or hubby) to not grab everything we could carry and run cackling like madmen out the doors at first opportunity, probably to the tune of “I’ve got a golden ticket”. There’s thankfully an authorized retailer just a short ways away, but I’m not sure if my diet thinks this is a good thing. We finished the first bar in 5 minutes after the first nibbles, and we just don’t do that in this house. Chances are, there’s someone to sell you a bar locally. And if not, they do sell direct from the website, shipped to your door.

Not since the mythical Willy Wonka has there been something so magical available to eat. Nothing you’ve had comes close. Be forewarned, after you’ve had Dick Taylor Craft Chocolate, nothing will ever come close again. You’ll be spoiled for all time, chasing a chocolate dragon until your end of days. Do it anyways. It’s sooooo worth it.

Connect with Dick Taylor Craft Chocolates at:

• Online
• Facebook
• Twitter
• Instagram

 

 

Dick Taylor Craft Chocolate French Silk Pie:

With Summer here and the weather finally warming up for us, I wanted to bring back a classic but a goodie.  A good pudding always allows you taste the honest chocolate notes.  With Dick Taylor’s Madagascar, Sambirano 72%, I found it to be like the perfect espresso without the bitterness.  A good chocolate will not add oils or large amount of sugars, so neither shall I.  My Husband has always loved this pie but disliked what time has done to it.  It went from a way to showcase a fine chocolate bar and having a cold pie on a hot day, which hits you perfectly like a car ride (of course top down) with a chocolate shake in hand.  We now get ready-made puddings out of a box and the custard pudding below is good and rich enough to eat by the spoonful!  Say goodbye to eating desserts out of the box and treat you and yours with real pudding made like other, with Dick Taylor Craft Chocolate.  If I could only find a way to transfer the design of their bars onto this pie…….life would be perfect.  I swear they should sell stamps of their bar’s imprint and of course paired with chocolate scented ink 🙂 Enjoy!

Lets Begin……

Filling (Custard Pudding)-

• 1/3 cup of Sugar
• 1 1/2 cups of Whole Milk (at room temperature)
• 1/8 cup of Corn Starch
• 1/8 teaspoon of Kosher Salt
• 2 Egg Yolks (at room temperature)
• 5 1/4 ounces of Dick Taylor’s Dark Chocolate of your choice
• 1/8 cup of Cocoa Powder (unsweetened)
• 1/2 of teaspoon of Cocoa Powder (reserved as you sprinkle it on the crust before adding the filling)
• 1 1/2 teaspoons of Vanilla extract
• 1 tablespoon of Butter (salted and used KerryGold)
• 1 Pre-baked Pie Crust (search my recipes if you need one or you can use whatever recipe you desire)

You Start by pre-baking a pie crust.  The crust has to be fully cooked and cooled before you begin making the pudding for the pie.  Below is my crust, and I use a butter and shortening recipe.  I won’t judge if you even get a ready made pie crust, just as long as you make the pudding and you can just skip the crust and serve the pudding in cups with a graham cracker to dunk with!

I use a fork to first lightly dot the crust and allow the steam to escape.

I then used pie weights to avoid a puff bottom

Now, comes puddin’ time!  You first start by combining the dry ingredients.  This is the corn starch, sugar and salt.  I combine them in a bowl, whisk and then they go into the pot you wish to make your pudding in.  I use a non-stick for that added no stick insurance they have.  Next, combine the milk and the 2 egg yolks.  I use the same measuring cup I use for the milk and just whisk and set aside.  You then measure out your chocolate (break up bars **sniffle**), and you need 5 1/4 ounces.  If you go over, it produces a thicker product but trust me this is pudding that is as thick as it is and rich.  Add the 1/8 cup of Cocoa Powder to the same bowl you have your chocolate in.  If you opted to make this a pie, add the 1/2 teaspoon and dust the bottom of your pie crust with it.

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Now comes the cooking process.  Combine the milk and egg mixture to the sugar, salt and corn starch mix.  Combine with a whisk and turn the stove’s burner on low.  Keep mixing, whisking (get those edges too!) and continue whisking.  You can set the burner to a low-medium setting if you are a heavy whisker at this point and the mixture will begin to show small air bubbles around the 3 minute mark.  You will feel some heat on you knuckles from the steam but keep at it.  After all, we’re burning calories here!  As you whisk, you will feel at the 5 minute mark (if not sooner), the mixture getting thicker and thicker and when it truly bubbles, just before it boils, off the heat it comes.  Turn off the burner and add the chocolate to your custard, along with the Vanilla.  You got pudding!

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Then add the tablespoon of butter.  Now, you have a glistening and rich pudding.  Heaven!

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Now, pour the pudding into the pie shell or if making pudding cups, you can pour into a container to cool (uncovered).  Once cooled, you can then add a cover to not have a choco-smelling fridge, but then that’s not a bad thing either.

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You allow the pie (or pudding bowl) to cool on the counter for an hour and then into the fridge it goes (uncovered).  I let it cool about 3 hours to avoid that condensation you can get if you covered it.  After the 3 hour mark, I then cover the pie (or pudding bowl).  I allow the pie to cool over night and yes, it tortures my loved ones.  I figure they can salivate while it’s cooling and you really get the pie to settle and this is why that 1/2 teaspoon of Cocoa is added.  Any wetness gets absorbed and there is no sliding around from the filling when cut.  Now, topping time!

I have made several topping from whipped cream with mascarpone cheese to salted caramel.  This time I made edible fun-fetti.  It’s a sugar cookie batter but why use white sugar when you can add color!

Fun-Fetti/Confetti Cookie Crumb Topping:

• 4 Tablespoons of Unsalted Butter (cold)
• 3/4 cup of All-Purpose Flour
• 1 Tablespoon of Multi-Colored Sugar Crystals
• A Dash of salt
• A Sprinkling of Multi-Colored Sugar Crystals

Set Oven at 375 degrees and begin incorporating (cutting with fork or I use my hands) the butter and flour.  It’s cold and you want to create crumb with about pea sized crumbles.  Add a dash of salt (if wanted) and the 1 tablespoon of the sugar crystals.  Mix until incorporated and in it goes into the preheated oven for about 10 minutes.  When the 7 minute mark comes, add a sprinkle of the sugar if you want extra shimmer.  Then back it goes for the last 3 minutes of cooking.  You want the crumble set but not browned because it takes away from the appearance.

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Take out cooled Pie.

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Add whipped topping and Fun-fetti/Confetti topping and done………..well, you can do more and this is why I never decorate the entire pie!  You can also add red, white and blue sugar crystals for a 4th of July theme to the confetti crumble.

 

You can opt for a Fleur de Sel Caramel topping with crushed Pistachios…….

 

Or, you want it all!

 

And, if you’re feeling nifty and want Fleur de Sel Topping with Maldon Salt Crystals (of course, Hubby fought me on not leaving the Fun-fetti out)……the possibilities are endless!

 

Enjoy!

I received the above product(s) free of charge from Dick Taylor Craft Chocolate.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Smiley360: Tazo Chai Teas in Classic Chai, Chocolate Chai and Vanilla Caramel #Review #SweetMeetsSpicy

Tazo is a company I am very familiar with and already love! Not a product have I tried that I did not like, so when Smiley offered the Tazo Chai campaign…..well I was overjoyed!

Tazo makes several Chai products that come in filter-bags for seeping/brewing or in liquid (carton) concentrate form, which is perfect for cold drinks. I was able to test out their three latest flavors that are perfect for the colder weather:

• Classic Chai-
  Made with a blend of black tea,cardamom, a touch of black pepper, cinnamon and ginger

• Chocolate Latte Chai
  Made with black tea, cardamom, black pepper, cinnamon, ginger, and cocoa powder

• Vanilla Caramel Chai
  Made with black tea, cardamom, black pepper, cinnamon, ginger, vanilla extract, and caramel (natural flavor)

• There are 12 Varieties to choose from if the ones above do not tempt you. You even have Organic options with the Chai Organic Latte concentrate to Pumpkin Spice to satisfy the seasonal palette. There are also decaffeinated varieties to choose from.

My first and favorite of the trio was the Vanilla Caramel Chai. You get the nice real Vanilla flavor, which then leads off to almost butter toffee notes, brought on by the caramel. The cup is great with or without milk. The milk tends to intensify the vanilla by giving it warmer notes that smooth out. I used honey to give it a touch of sweetness and depending on what honey I used, I was able to change the flavor just a bit.

Next on my list, is the Chocolate Latte Chai. This one makes you love those peppery chocolate flavors. They play so well together and the pepper really enriches the cocoa experience. With milk and I used almond, I was able to bring in a nutty taste and make a light caloric cup of tea that made me not miss one bit a cup of hot cocoa. If you are seeking an alternative, this is the flavor for you!

Last but not least, the Classic Chai. This is the flavor that puts you at the beginning of the Chai experience and I like that because I can make it my own. I added a Orange Blossom honey with a squeeze from a fresh Valencia orange slice, and this cup became my warm citrus-y journey. The second time I had a cup, I went the old fashion way with a touch of milk and a little bit of vanilla sugar and it did not taste like the previous one. Make your own flavor is what I call this selection. Very versatile and always delivers that premium experience Tazo products are known for.

 

• Retail Price:$3.49 usually but $3.00 when found on sale at Target.  I was able to pick up a box of the Vanilla Caramel Chai (20 count) for the same price as the concentrate. Want to save? Check-out my twitter feed or

• Get a Coupon here: Try the perfect blend of #sweetmeetsspicy in Tazo Chai. Save up to $2.00 Off #Tea #FreeSample http://h5.sml360.com/-/boya

Get your Chai fix with Tazo at:

• On-line
• Facebook
• Twitter
• Instagram
• Pinterest
• #SweetMeetsSpicy

 

I received the above product(s) free of charge from Tazo and Smiley360.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Crazy for Luna Bars!

We started on a little journey here with Clif Bar & Company. And as we already established, Clif Bars rock. But what about another line from Clif Bar & Company? Like their Luna Bar and Luna Protein lines? Do those rock too? I’m here to say a big and enthusiastic “Yup!”. These rock almost as hard, if not harder. Because chocolate. This is a choco house, as any regular reader knows. And adding chocolate turns almost everything up to 11. So let’s turn it up to 11 right now.

Luna bars are the take anywhere for any meal plan bars that I have eaten and munched on for years. There are sooooooo many flavors to choose from, I challenge you to say you can’t find one you like. It just can’t be done. I’ll just blindly reach over into the heaping pile of yum Clif Bar sent me, and grab a random flavor as an example.

Peanut Honey Pretzel. 9g of protein, 3g of fiber, vitamins A, B(1,2,3,6 and 12), C, D, and E, 70% organic, Core 4 essential nutrients (Calcium, iron, folic acid and vitamin D), it’s a perfect snack, quick meal on the go, of addition to any meal at any time of day. Oh, a day did I mention, these taste good too? Big chunks of fruit, whole nuts, whole grains, just a touch of sweet and sometimes chocolate. There’s nothing in these I don’t love. Even Hubby has snuck a few from time to time (Stop it, girly man. These are for US!). Usually he snakes the ones with peanut butter or some variation of that theme. Luna bars are also filled with ingredients that Clif has gone out of their way to source from non-GMO suppliers. Thanks for that, because I’m tired of Franken-food. Even this time year. (boo!)

The fun didn’t stop there, though. Because there’s an offshoot of the Luna line. The Luna Protein bar. Packed with the same Core 4 nutrients, non-GMO sourced ingredients, and normal looking foods, there’s now 12g of protein in a smaller snack-sized bar. Grabbing again at the plethora of delicious Clif was so kind to send me yields me a Chocolate Cherry Almond bar. Coated in luscious chocolate, filled with dried cherries, whole almonds, whey protein, macadamia nut butter and organic vanilla extract, this bar is decadent. This 1.6 oz. bar only has 180 calories. But for those of us in a rush (and we established in my last post that we all are, for better or worse), these bars are heaven sent. Fills you up without making you sluggish and has enough good stuff to keep you powering through to the next meal. Heap big win.

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Flavors? Psssh. There’s one for everyone. Chocolate Chip Cookie Dough. Chocolate Peanut Butter. Lemon Vanilla. Chocolate Coconut Almond. Trust me, Luna’s got you covered.

The long and the short of this is, skipping meals rarely does you any good. In our go, go, GO world, we need the fuel to keep our “get up and go” from having “got up and went”. A bag of chips won’t do it. An “energy drink” is just a seizure in a can. Candy bar? Do you really hate your body that much? Luna bars are an affordable and smart option. Throw it in your purse, pocket or bag. It fits. Not just it’s size. It fits your life.

 

 

Connect with Luna Bars!

• On Facebook!
• On Twitter!
• On YouTube!
• On Pinterest!
• On Instagram!
• On Google+!
• On their Website!

I received the above product(s) free of charge from Clif Bar & Company And Luna Bars. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

Clif Bars are Good, to Go!

 

Every one is in a rush. I am. Hubby is. You are. It’s like we lost hours in the day somewhere. So when Clif Bar & Company offered to send me some products to test, I said “Yes, Please!”. As much as I love to cook and bake, when it’s this hot, a runnin’ oven is no bueno. Imagine my surprise when a box came loaded with treats from their Clif, Luna, AND Luna Protein bar lines! I did a little mental backflip of joy, because a physical one in this weather might just have killed me.

A small note, my bars were somewhat mushy and melty due to the extreme heat. This is in no way indicative of Clif’s Q.C. people. The weather is beyond everyone’s control and I’ve had enough Luna bars to know this is waaaaay outside of their norm.

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Clif bars are an awesome way to fill your food hole on the run. And it seems we’re all on the run anymore in some form or fashion. The first thing to suffer, after sleep, is usually nutrition. We grab something at the market to nuke or **shudder** drive through somewhere. Yes, even I’m guilty of that. How nice is it, then, that Clif packs enough good stuff in their bars to keep you motorin’ until dinner. Plenty of carbs, fiber, and protein and just around 200-250 calories per 2-3 ounce bar. A, B, C, and E vitamins. Flax seeds, rolled oats, real fruits and nuts, almond butter, fig paste, sea salt. Hey, I can pronounce these! Nice. And organic, rainforest certified and non-gmo sourced, too. Not too shabby at around $1.50 (or less) per bar! The texture is great (and remember, these had been stuck in nasty California heat for DAYS), the flavors rock, and it fits in your pocket or purse. It fills you up without dragging you down, and that’s win-win in my book. Clif says they pride themselves on “kitchen made” bars, and you can see, feel, and taste the dedication to that in every bite.

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Speaking of flavors, holy monkey are there a lot of good ones here. Black Cherry Almond. Blueberry Crisp. White Chocolate Macadamia. Chocolate Brownie. Seasonal flavors like Spiced Pumpkin Pie and Iced Gingerbread. I could go on and on. There’s a flavor for everyone, and they all ROCK.

 

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If I had one knock, it’s that the protein is soy-based. A lot of folks, Hubby included, are sensitive, if not outright allergic, to soy proteins. I would love to see Clif bars come out with a whey protein line as well, but for the price, they are tough to beat. I’ve been known to stock up during 5 for $5 sales, and the only hard parts are getting into the stores early to get my favorites and limiting myself to 5 or 10 at a time. Plenty of energy and punch to get you through the day with these little bars! You could do a lot worse with a midday meal or snack. You probably have. I know I have. I guarantee you hubby has. Now there’s really no excuse. Grab some Clif bars. Do it now. Go ahead, I’ll wait. I promise not to start my Luna Bar review without you.

 

 

Connect with Clif Bar & Company!

• On Facebook!
• On Twitter!
• On YouTube!
• On Instagram!
• On their Website!

 

I received the above product(s) free of charge from Clif Bar & Company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
2. And also here on Facebook–https://www.facebook.com/NocciolataUSA
3. Then on  Twitter– https://twitter.com/NocciolataUSA
4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

• http://wp.me/p2B5Rd-Tj
• http://wp.me/p2B5Rd-SX
• http://wp.me/p2B5Rd-SB
• http://wp.me/p2B5Rd-Se

4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

• 35 grams of Nocciolata spread
• 7 grams of Almond Flour/Meal
• 20 grams of Frozen Red Raspberries
• 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
• 1 egg at room temperature (whisked and with a brush)
• Optional- Raw Hazelnuts
• Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

A dollop of 1/2 the filling to each sheet

Spread but mind the edges

Then brush with egg wash

 

Begin to roll dough over from each edge, towards the inside like this-

 

Again, more egg wash and fold again and again…..you will be creating a heart ❤

Keep going

and going

until it closes

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

Tightly wrap with parchment

so it can keep the heart closed and you can add more egg wash to the center if needed.

Wrap closed

Then in Plastic Wrap and into the freezer for 15 to 20 minutes

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Unroll log

Cut into cookies, you will 6 to 7 out of each roll

Place on parchment

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Cut Hazelnuts

Place a piece in the center of each cookie

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Allow to cool on cookie sheet

For 10 minutes before moving on rack or dusting with Powder Sugar

Dust with Powder Sugar.

Then you can eat them semi-warm or completely cooled.  Enjoy!

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

• 35 grams of Nocciolata spread
• 7 grams of Almond Flour/Meal
• 20 grams of Frozen Red Raspberries
• 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
• 1 egg at room temperature (whisked and with a brush)
• Fork or you can crimp dough by hand
• Powder Sugar for dusting

 

Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Nocciolata Spread

Almond Meal/Flour

Frozen Raspberries

Using a small spatula or spoon, just mix.

 

Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Crack egg

Whisk and I like to just rest my brush in the bowl

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

 

 

Then take egg wash and brush all sides lightly

 

Fold dough, as to create a smaller triangle

Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

 

This one slightly opened and still looks beautiful so this is why I say not to worry

Gooey on the inside and delicious

Get your Nocciolate fix at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook–https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here-https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest–http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Rigoni di Asiago: Nocciolata Organic Hazelnut Spread with Cocoa and Milk #Review

As a child, I was a huge fan of a hazelnut and chocolate spread, which I was introduced to before I even tasted peanut butter. It was not until my later years in grade school that I actually had my first peanut butter sandwich, however I always preferred the hazelnut and cocoa spread. Years passed and I went and purchased the same but now popular brand to find it was not like I recalled. I actually thought it was a poor batch and on my next outing, I again purchase the same brand to find that the now plastic jar is not all that had unfortunately changed. It was overly sugary, so much I could barely stand eating it alone with just bread and much less combining it with anything else. The cocoa was more compared to chocolate syrup in flavor but the watery kind and hazelnut……what hazelnut? They said every jar had over 50 some so hazelnuts but they must be using the most mild tasting nuts or miscounted! I was heartbroken and literally went years without having any hazelnut and cocoa spread. Then things changed!

In comes Rigoni de Asiago with their glass jar and simple ingredients. They even have an adorable squirrel on top and are Organic. You have premium ingredients like:

• Cane Sugar
• Hazelnut Paste
• Sunflower Oil
• Skim Milk Powder
• Cocoa Powder
• Cocoa Butter
• Sunflower Lecithin
• and a touch of Vanilla extract
• That’s all that is in this jar!

Could it taste like I once recalled because at this point I was thinking I was imaging things! I get a beautiful parcel and let’s say the bottle alone with label is gorgeous. I love stuff that looks like this, you know those jars that are packed with care. This jar invokes that but I care more about what is inside. I open and smell and sugar is not the first thing I detect. I smell a delicious chocolate but that distinct nutty scent from a hazelnut is present……like the real stuff because no fake extract ever comes close to a true taste of a hazelnut. Sniff test- Passed

Taste Test:
I admit it, I just get a spreader and dip in. I see no oils on top or odd separation, just a smooth and the spread swirls like a good buttercream frosting does when you go to spread it. Light in texture and folds over just like it should because it has not been stiffened with too much sugar….perfectly whipped. I taste and it just floods my mind with memories! It was like I remembered and I may even say better. I was so happy and quickly grabbed a slice of bread and munched! It was the kind of munching that makes you glad no one was home to witness it. I then put the jar away because it’s like a hole could occur at any moment and I a) don’t want to run out and b) I got to pretend I have some control. I had a week where I was making every excuse I could to dip into my Rigoni di Asiago Nocciolate jar but because a little goes a long way, I realized I can enjoy it. I eat about 1/2 a teaspoon at a time so I have convinced myself I am not addicted.

Rigoni di Asiago carries a vast array of spreadable goodies that I can’t wait to try them all. Seriously, look at the list of the products they produce and they make it all from honey to fruit spreads. I was sent samples of some of their fruit spreads and will be posting a recipe soon. I do not usually use a sample size to create anything with but when I tasted the more fruit than sugar spreads they make…..I just was hit to create.

Create with and/or just eat and enjoy one of Rigoni di Asiago’s products and you have to check them out at:

• On-line– http://rigonidiasiago-usa.com/our-products/nocciolata/organic-hazelnut-spread-with-cocoa-and-milk/
• Say “hi” to their cute Squirrel on Facebook– https://www.facebook.com/NocciolataUSA
• It’s a popular Squirrel so you can also visit Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
• See what Nocciolata can do for your taste buds on Pinterest– http://www.pinterest.com/nocciolata/
• Chitter on Twitter– https://twitter.com/NocciolataUSA
• Available for purchase on Amazon

It get’s better…….I have a giveaway soon, so after I post my recipes, stay tuned because the Rigoni di Asiago Squirrel is a critter with gifts and wants to reward one of my readers with a gift box just like the one I received! You will love it!!

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

Teeccino: Organic Herbal Coffee in Chocolate, Dandelion Caramel Nut, Hazelnut, French Roast and Vanilla Nut #Review

Like most people, I enjoy coffees, trying alternatives to old favorites, and even different flavors and mixes. So many brands, styles, fair trade, even proprietary delivery cups…..it’s not so easy just picking out what to buy. I tried several decaffeinated coffees and only one has ever been able to fool me and actually quench my craving for a real cup of coffee.

In comes Teeccino with a whole new look on what you can do with coffee. Teecino calls their large array of coffee products, an “Herbal Coffee alternative” and some come in what I what call tea bags. Most flavors are Organic and don’t shy away when you see their products labeled as Naturally Caffeine Free. I thought this was a play of words and that I would not be happy and much less satisfied to start or end my day with a Teeccino cup, but just opening a packet made me think otherwise. I was 50% a fan before I took a sip or even boiled the water. They had me hooked on just how good the packet smelled. It smelled delicious and I figured I can proceed forward because this experiment can go easily into me just finding the best smelling aromatherapy cup on the market! One way or the other, Teeccino would get used. The company sent me a beautiful assortment of flavors:

• Chocolate in a Dark Roast
• Hazelnut in a Medium Roast
• Dandelion Caramel Nut in a Medium Roast
• Dandelion in a Dark Roast

They also go beyond one-serving tea bags, as you also can get 6 cup servings. I was sent two flavors to try in the larger pack variety:

• Vanilla Nut in a Medium Roast
• French Roast in a Dark Roast

I began by trying a one cup serving in Hazelnut. The aroma is intense and so inviting! Just simply delicious. As the water boiled, I flipped the packet and started reading. Teeccino, states you get the same satisfaction without the caffeine and acidity from coffee. I know what they are talking about because sometimes it can be too early or even too late in a day for me to enjoy a cup and the acidity can be a turn off at those hours. My Hazelnut bag contains Organic Carob, Chicory, Dates, Almonds, Organic Figs and Natural Hazelnut flavor. Very simple and I hear the tea kettle calling me.

I shake the bag and pour the water in. You can instantly smell…..well, coffee. It scent fills the room and it’s colors start filling the cup like any instant coffee would react. Still smells good, so nice to know my flavor is not just all in the packaging 🙂

I allow the cup to …….hmmm, shall we call it steep or brew? Let’s say the “tea-bag” soaks for 5 minutes, as it says in the directions to steep for 3 to 5 minutes. You make sure to dunk the bag several times in the beginning to get the best brew. You can add milk, non-dairy milk, creamers, even any sweetener you wish. I always taste before adding anything no matter what I’m drinking. I sip and this tastes like a nice Hazelnut flavored cup of coffee should taste. It’s not bland and full of burned, nutty notes but smooth. I see exactly what Teeccino means by being non-acidic. The roast was medium like listed and I added nothing to it. Yes, it was that good.  I liked not having the calories associated with sweeteners or creamers. I missed nothing and this is coming from the girl that will take out a french press to make 2 cups of coffee just right and doesn’t care if I am cleaning it at midnight. I have to clean nothing and just wait for water to boil. I’m hooked!

Later that week, I had all the flavors and recommend them all! There was nothing I did not like and some I added just a touch of honey, like with the Dandelion Caramel Nut variety. Teeccino’s blends also provide benefits like antioxidants, fiber to natural sources of Prebiotics. You get heart healthy potassium and a natural energy boost from nutrients and not stimulants.

Get your Herbal Coffee fix at:

• On-line– http://teeccino.com/
• Facebook– https://www.facebook.com/Teeccino
• Twitter– https://twitter.com/Teeccino
• YouTube– http://www.youtube.com/user/teeccino

I received the above product free of charge from Teeccino.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.