FOOD TIP OF THE DAY: Holiday Shortcake

Use your cookie cutters to make a special holiday “ice cream cake.” Slice regular or chocolate pound cake into 1/2″to 3/4″-thick slices and use cookie cutters to cut shapes into the cake—trees and stars are especially nice. Top with vanilla, mint or candy cane ice cream, fresh strawberries and mint leaves, and drizzle with chocolate…
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TIP OF THE DAY: National Cupcake Day & Cupcake Recipes

A chocolate cupcake from Divvies, a line that is allergen-free.   Today is National Cupcake Day, so enjoy a cupcake—in fact, make some with a chocolate “surprise.” Make your favorite cupcake batter. Fill the cupcake liner halfway with batter, then insert a piece of chocolate from your favorite gourmet chocolate bar (the size should be…
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PRODUCT REVIEW: Dagoba Organic Chocolate

Dagoba organic cacao nibs—full of antioxidants.   Dagoba (pronounced duh-GO-buh, meaning “temple of the gods”) was founded in 2001 by “head alchemist” Frederick Schilling. His philosophy states, “You can deprive the body, but the soul needs chocolate.” Metaphysics aside, Dagoba creates some of the finest organic chocolate our tongues have ever encountered—28 dark chocolate and…
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REVIEW: Kool Freeze Kulfi Bars (Indian “Ice Cream”)

Kulfi is rich, creamy, and has less fat than ice cream.   Kulfi, an Indian frozen dessert similar to ice cream but made without air (overrun), is now available in cool and refreshing ice cream bars. Made in California by Kool Freeze for American palates, they’re richer, creamier and less grainy than traditional kulfi. They’re…
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