THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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STOCKING STUFFER: Zoku Pocket Straw & The History Of Straws

Americans use millions of plastic straws each day. Plastic drinking straws are among the top 10 contributors to marine debris pollution [source].

They are one of the top five contributors to plastic marine waste, with millions of plastic straws being used every day in the U.S. alone. During a five year cleanup project around American shorelines, nearly 7.5 million straws were found [source].

> The history of drinking straws is below, including the chronology of countries and municipalities that have banned plastic straws.

These non-biodegradable straws litter our streets, lands, shorelines, and oceans. They do not biodegrade but break down into smaller microplastics that have made their way into our food chain and the deepest trenches of our oceans.

Coalitions of restaurants, bars, cafes, hotels, event venues and other organizations are committing to eliminate single-use plastic straws; but it will take time to trickle down.

Environmentally-conscious consumers are aware of the problem, and strive to eliminate single-use plastics straws, sending them back in food venues and drinking straight from the glass.

Numerous reusable straws have come onto the market to meet the demand. The one we like best is Zoku’s reusable stainless steel Pocket Straw.

  • Use it for hot or cold drinks.
  • It telescopes up to 9 inches and fits any glass size.
  • The silicone mouthpiece mimics the feel of plastic, so sipping is just like (or better than) a plastic straw.
  • Small and lightweight, just 4.4″ when closed, you can carry it in a small pocket. A loop on the case lets you attach it to your keyring.
  • The hygenic carrying case and includes a cleaning brush.
  • It’s dishwasher-safe, BPA- and phthalate-free.
  •  
    We think it’s a great gift for eco-conscious friends and family.

    The right person will love it!

    And at $9.99, it doesn’b break the bank.

    You can buy it in Berry, Charcoal or Teal on the company website, or on Amazon, and at other retailers and e-tailers.
     
     
    THE HISTORY OF THE DRINKING STRAW

    From ancient times, man has had the need to sip from a straw.

    The first known straws were made by the Sumerians, living along the valleys of the Tigris and Euphrates rivers in the Fertile Crescent—the “birthplace of civilization”.

    It’s located in the historical region of southern Mesopotamia, modern-day southern Iraq*, dating to the 4th millennium B.C.E. [source].

    Back in during the Chalcolithic (Copper Age) and Early Bronze Ages, necessity was the mother of invention. The straw was invented to drink ancient man’s favorite drink: beer.

    It is believed that the straws were needed to avoid the solid byproducts of fermentation that sank to the bottom of the vessel.

     


    [1] The Zoku Pocket Straw telescopes to accomodate any size glass (all photos © Zoku Home).


    [2] The straw telescopes into a 4.4″ carrying case and can hang on a key ring.


    [3] Pick your color!

    Old newspaper ad for paper straws
    [4] An ad for the paper drinking straw, invented in 1888. See the end of the article for a readable version.

     

    The oldest drinking straw in existence, found in a Sumerian tomb dating to 3000 B.C.E., belonged to someone who could afford all the food and drink he liked. It’s a gold tube inlaid with lapis lazuli.

    These early straws weren’t the simple, practical straws we might imagine; they were elaborate, ceremonial objects that demonstrated wealth and status, ornate drinking tubes made from precious metals and decorated with semi-precious stones.

    These straws were likely used for drinking beer from communal vessels. Beer was a staple beverage in Sumerian society and the straws helped to filter out grain and other sediments at the bottom of the vessel.

    The idea caught on and natural grass straws were devised by and for ordinary people. Rye grass was particularly popular: hollow, naturally waterproof, and readily available. The did have the major drawbacks of affecting the taste of beverages and deteriorating quickly.

    Over the centuries, people created metal drinking straws from common metals, but metal was always expensive.
     
     
    The Modern Paper Drinking Straw Arrives

    American Marvin C. Stone patented the modern drinking straw, made of paper, in 1888. He did not enjoy sipping his Mint Julep through the rye grass straw, which not only became mushy, but imparted a grassy taste.

    One day, he wound paper around a pencil to make a long paper tube. Sliding the pencil from the paper, he applied glue to hold it together.

    The glue, too, would ultimately dissolve during slow sipping, so he later built a machine that coated the outside of the paper with wax to hold it together. Voilà: an improvement in sipping beverages that everyone could enjoy and afford.

    He mass-producing the paper straws, making them the first affordable and accessible to the general public.

    In 1937, Joseph Friedman invented the bendable straw after watching his young daughter struggle to drink a milkshake through a straight paper straw, too tall for her to reach easily.

    Friedman inserted a screw into a paper straw and wrapped dental floss around the grooves. When he removed the screw, it left accordion-like ridges that allowed the straw to bend. He patented his “Articulable Straw” that year. Manufacturers were not initially interested, but the straw eventually became widely popular, especially in hospitals where patients could drink while lying down.

    In 1969, his Flex-Straw Company was sold to the Maryland Cup Corporation.
     
     
    Plastic Straws Move Into The Mainstream

    The 1950s saw the rise of the automobile and subsequently, the rise of Fast Food. These restaurants replaced washable plates, utensils, and glassware with low cost and portable paper for meals and drinks on the go.

    The transition to plastic straws happened gradually during the 1960s as the manufacturing infrastructure to mass produce plastic straws was put into place. While plastic was more costly than paper, it was cheap enough; and the straws didn’t lose their shape when saturated in liquid, as paper straws could.

    Existing straw manufacturers like Maryland Cup Corporation began producing them, and there was a bonus to both manufacturers and consumers:

    With the growth of fast food and to-go drinks, plastic straws could easily be pushed between the “X” crosshairs of a to-go lid without tearing.

    Better venues opted for plastic straws as a customer convenience.

    The consumer boom and the baby boom after World War II also gave rise to children-pleasing novelty straws:

  • Straws with plastic animals looped around the top of the straw (see photo).
  • Straws filled partially with chocolate or strawberry flavor, creating chocolate milk or strawberry milk by merely sipping plain milk.
  • Straws were made with a bend toward the top, to better angle into the mouth.
  •  
    For adults and kids alike, fashion came to straws:

  • Colors, stripes, polka dots.
  • Prints
  •  
    Today, you can treat guests to fancy-print straws: leopard-print straws, metallic stars, and too many others to enumerate.

    Good news going forward: Since the drinking straw issue has arisen, some paper straw manufacturers have created a thicker version of the paper straw. It holds up like plastic; and when it’s outlived its single-purpose use, it biodegrades.

    And cornstarch-based straws are on the rise, compostable and biodegradable.

    In 2024, plastic straws make up about 99% of the $3 billion global drinking-straw market. Some sources indicate that the category is growing at a CAGR of 20.27%.

    That’s a long way to go, but you can start now.

    ________________

    *Other almost-as-old civilizations include Ancient Egypt, Norte Chico in Peru, and the Indus Valley in modern-day northwest India and Pakistan.

    The history of plastic straw bans [source]:
    >August 2016: France becomes the first country to impose a total ban on plastic cups, plastic plates and plastic cutlery.
    >August 2017: Lonely Whale kicks off a digital campaign for A Strawless Ocean to educate the public and push for regulations on single-use plastic.
    >February 2018: Queen Elizabeth bans plastic straws and bottles from all royal estates, cafes, and gift shops.
    >May 2018: Vancouver becomes first major Canadian city to ban single-use plastic.
    >May 2018: Alaska Airlines eliminate plastic straws and stirrers, substituting white birch and bamboo for the 22 million plastic stir straws and citrus picks used each year.
    >July 2018: Seattle is first in the U.S. to have a plastic straw ban go into effect.
    >July 2018: Starbucks announces it plans to eliminate plastic straws from all global locations by 2020.
    >September 2018: McDonald’s announces it will replace single-use plastic straws with paper-based alternatives in all stores across UK and Ireland. The chain uses 1.8M straws per day in the UK.
    >January 2019: California enacts a “straw upon request” policy. Most cities within the state phased out plastic straws with compostable, paper-based alternatives.
    >2019: Washington D.C. also bans single-use plastic straws.
    >2020: England bans all single-use plastic straws China.
    >2021: Canada and Mexico City ban all single-use plastics.
    >2022: New Jersey rolls out single-use plastic ban, starting with plastic straws, with single-use plastic carryout bags and Styrofoam cups, plates and containers also banned that year.
    >2022: France bans single-use plastic packaging for most fruits and vegetables, which could eliminate 1 billion pieces of plastic waste.
    >2022: Three out of four people in a 28-country survey support the elimination of single-use plastics [source].
     
     
     
    Old Newspaper Ad
    [5] [Source.]
     
     

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    TIP OF THE DAY: What’s On A Charcuterie Board

    When we entertain, whether cocktails or dinner, we serve drinks and hors d’oeuvre with as little effort as possible.

  • If we’re going to serve wine, we start with open bottles of red and white, and leave unopened bottles on the side so guests can uncork them when they’re ready for more.
  • If we’re serving cocktails, we mix pitchers of Margaritas or Bloody Marys in advance, and leave fix-your-own ingredients on the side for the Martini crowd, gin-and-tonic and whiskey-and-soda fanciers.
  •  
    For nibbles, we create a charcuterie board. There is no preparation required, with the possible exception of slicing a baguette.

    Just purchase the ingredients and place them on a cheese board or tray and arrange them in an attractive manner.

    National Charcuterie Board Day is August 26th, but check out the year’s 75 meat holidays.

    > The history of charcuterie.
    > The different types of charcuterie: a photo glossary.

    > Wine pairings for charcuterie.
     
     
    WHAT IS CHARCUTERIE?

    Charcuterie (shar-KOO-tuh-REE) is a French term for fancy pork-based and related products made by a charcutier (shar-koo-tee-AIR), a specially trained pork butcher.

    Originally, the art of charcuterie was used to preserve meat in the Middle Ages. The art continues in France as a hallmark of fine cuisine.

    While many charcuterie products contain only pork as their meat base, just as often the pork is combined with other meats, fowl or game.

    Modern charcuterie has expanded to include items with no pork at all—products made only of poultry, venison, vegetables or fish.

    Check out our Charcuterie Glossary for the products are common offerings of a charcutier.
     
     
    WHAT’S ON A CHARCUTERIE BOARD (PLATE)?

    It’s not just meat. You can often order meat-only charcuterie plates at restaurants.

    But many charcuterie plates—especially those served at cocktail parties or before dinner—contain cheeses and garnishes.

    Thus, it’s not just cured meats and pâtés, but:

  • Artisan breads and toasts
  • Assorted fine cheeses (semihard, soft, blue, etc.)
  • Assorted olives
  • Dried fruits
  • Fresh fruits: grapes plus small varieties like clementines, kumquats and Lady apples and figs
  • Mustard and fig or sour cherry jam
  • Pickled vegetables: artichoke hearts, dilly beans, cornichons, peppadews, sweet gherkins
  • Pickled fruits, especially those that are easy to pick up, like apple and pear slices
  •  
    Here’s how to quick-pickle fruits and vegetables.
     
     
    RULES OF THUMB

  • Go for bold colors and flavors that provide a special experience (people can eat ham and Swiss at home).
  • Fresh vegetables brighten up a board, including grape tomatoes, baby carrots and radishes.
  • Dried fruits brighten up a board: apricots plus tropical dried fruits like kiwi, mango and papaya (although dates and figs are wonderful with charcuterie.
  • For fresh fruits, go for color: some raspberries and/or strawberries, multicolored seedless grapes, orange slices.
  • Mix the classic and the new items, the sweet and the salty, a contrast of textures.
  • To help with your own selection, consider cheeses, meats and condiments from a specific region or country’s cuisine. American, French and Italian are popular, but how about Greek or Scandinavian?
  • Offer enough variety for the different preferences.
  • For vegans, provide more fruit options, plus raw vegetables. If your cheese counter sells vegan cheese, pick one up. Vegan cheeses like Miyoko’s are delicious.
  • Arrange items with enough space between them. If things are too crowded, it impedes making a choice.
  • If you find that you have too much for one board, set up a second board. Put it on a separate surface, if feasible.
  • Don’t worry about buying too much. You can enjoy the leftovers for breakfast, lunch and dinner, with soups and salads, until they’re gone.
  • TIP: We often melt the leftover cheeses into a fondue, dipping leftover bread, dried fruits and charcuterie!
  •  
     
    HOW MUCH SHOULD YOU CHOOSE?

    For A Small Group

    Here’s a suggestion from DeLallo, an online purveyor of fine foods, who contributed much of the content for this article.

    For 4 to 8 guests:

  • 4-5 cheeses
  • 3-4 meats (prosciutto, salami, sausage)
  • 3-4 olive and antipasto items
  • 1-2 spreads
  • 2 crackers/breads/breadsticks
  • Dried fruits and nuts
  • Fresh items to accent the board: herbs, small fruits (mandarins, grapes), raw vegetables
  •  
    Here’s what DeLallo chose for the smaller charcuterie board.
     
     
    For 8 Or More

    For a larger crowd, consider:

  • 5-6 cheeses
  • 4-5 meats
  • 7-8 olive and antipasto items
  • 2-3 spread
  • 5-6 starches (breads, breadsticks, crackers, gourmet toasts)
  • Fresh items to accent (herbs, fruit, veggies)
  • Dried fruit and nuts
  • Fresh items to accent the board: herbs, small fruits (mandarins, grapes), raw vegetables
  •  
    > Here’s what DeLallo chose for the charcuterie board.
     
     
    Charcuterie On A Tray
    [8] No board needed: use a tray (photo © Les Trois Petits Cochons).

     


    [1] A slate board creates a dramatic backdrop for the charcuterie and cheeses (photos #1, #2 and #3 © DeLallo).


    [2] A white tray or board brightens up the goodies. You can place a small plate atop the board to hold soft cheeses or pâtéa, so they don’t “spread” onto other items.


    [3] A smaller board for two to four nibblers.

    Charcuterie Plate
    [4] You don’t need a board, just a plate (photo © Conrad New York | Hilton).


    [5] Cornichons are savory pickles. Sweet gherkins are another option (photo © The Nibble).

    Dried Apricots
    [6] Dried apricots are delicious with charcuterie, and add color to the board (photo © Olha Afanasieva | iStock Photo.

    Different Colors Of Cherry Tomatoes
    [7] Multicolored grape tomatoes are a festive garnish (photo © Lovefood Art | Pexels).

     
     
     

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    GIFT: Tanteo Tequila, Spicy Tequila In 3 Chile Flavors


    [1] Tanteo’s three expressions of tequila, each a different chile flavor (photo © Tanteo Tequila).

    Reposado Tequila Shot
    [2] Our favorite way to drink Tanteo is sipping (photo © J.C. Fotografo | Dreamstime.

     

    Tanteo makes a very fine premium* blanco tequila, made with 100% Blue Weber agave.

    But the stars of the show are their well-balanced, spicy, infused tequilas:

  • Tanteo Chipotle Tequila: Infused with roasted chipotle peppers from the mountains of Chihuahua, Mexico, the flavor is smoky and spicy, with a hint of agave sweetness. We prefer this expression in a Bloody Maria.
  • Tanteo Habanero Tequila: The habanero chiles are sourced from the Yucatan Peninsula. This is the expression that will spice up a Margarita.
  • Tanteo Jalapeño Tequila: The locally sourced jalapeños provide a more moderate infusion. Make Jalapeño Margaritas!
  •  
    We were dazzled when we first tasted Tanteo Tequila. The infused flavors were different then, but they were the best infused tequilas in our experience.

    Made with 100% blue agave tequila, Tanteo uses all natural ingredients to infuse the tequila, and it’s a magical marriage.

    Most flavored tequilas use extracts to provide the flavor.

    Tanteo uses actual chiles:

  • They source fresh jalapeños, habaneros and locally roasted chipotles. Vine ripened and hand selected, each is carefully chosen at the optimal time for infusion.
  • The chile are hand-sliced and then macerated, to create to create different heat intensities.
  • The macerated chiles are infused into the tequila in small batches, using a proprietary infusion process.
  •  
    Tanteo is handmade and bottled in tiny batches, in the mountain town of Tequila, in the Mexican state of Jalisco. (By law, tequila can only be made in Jalisco.)
     
     
    HOW TO ENJOY TANTEO TEQUILA

    These are sipping tequilas and cocktail tequilas: a Bloody Maria (Bloody Mary with tequila instead of vodka) is a must if you want a very spicy rendition.

    Tanteo has cocktail recipes for each flavor.

    You can use the tequilas at dinner, too. Pair them with main course dishes that have similar flavor profiles:

  • Add a bit to a sauce.
  • Serve a snifter or shot with the dish.
  •  
    Tanteo flavor-infused tequilas are a splendid addition to your bar and a gift that recipients will be talking about for a long time.

    Discover more at TanteoTequila.com...and check out:

    The Different Types Of Tequila

    The History Of Tequila
    ________________

    *The company uses the term ultra-premium, other distillers use the term super-premium. Neither of these are official or legal designations, but marketing terminology. They typically indicate that the spirit has been distilled numerous times, to remove all impurities.

      

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    TIP OF THE DAY: Sweet Potato Toppings

    We love sweet potatoes. Often, after a day of tasting all sorts of foods for THE NIBBLE, we have a simple baked sweet potato for dinner.

    Sometimes we’ll eat it plain. Sometimes, we’ll add butter. And sometimes we give it the white potato treatment of sour cream and scallions.

    Recipe by Becky of A Calculated Whisk, which focuses on creative paleo and gluten-free recipes, developed this one for the North Carolina Sweet Potato Commission.

    Her toppings are just a start. Add your favorite ingredients to a sweet potato, from rustic Tex-Mex to elegant crème fraîche and herbs.

    Add more sweet potatoes to your weekly diet. The Commission has a wealth of savory and sweet sweet potato recipes.
     
     
    RECIPE: SWEET POTATOES WITH 6 TOPPINGS

    Ingredients Per Potato

    Breakfast Sweet Potato

  • 1 slice thick-cut bacon, chopped into half-inch pieces
  • 1 egg
  • 1 teaspoon snipped chives
  • Sea salt and freshly ground black pepper, to taste
  •  
    Pesto Chicken Sweet Potato

  • 2 teaspoons pine nuts
  • 1/3 cup cooked chicken, cubed or shredded, reheated as necessary
  • 1 tablespoon pesto, or more to taste
  • 2 teaspoons heavy cream or coconut milk, optional
  • Sea salt and freshly ground black pepper, to taste
  •  
    Chorizo Avocado Sweet Potato

  • 1 teaspoon avocado oil or olive oil
  • 2-3 ounces bulk Mexican chorizo, or links with the casing removed
  • 1 tablespoon chopped tomato
  • 1 tablespoon minced red onion
  • 1 tablespoon minced fresh cilantro
  • 1/4 Haas avocado, cubed
  • Wedge of lime
  • Sea salt and freshly ground black pepper, to taste
  •  
    Garlic Shrimp Sweet Potato

  • 1 tablespoon olive oil
  • 1-2 cloves garlic, thinly sliced
  • 3-4 medium, 21-25 count per pound shrimp
  • Sea salt and freshly ground black pepper, to taste
  •  
    Spiced Almond Butter & Honey Sweet Potato

  • 1 tablespoon almond butter
  • 2 teaspoons honey, divided
  • 1/8 teaspoon ground ginger
  • Pinch of allspice
  • Pinch of sea salt
  • 1 tablespoon water
  • 1 tablespoon sliced almonds, toasted if desired (here’s how)
  •  
    Apple Walnut Sweet Potato

    This recipe is delicious for breakfast.

  • 2 teaspoons butter, ghee, or avocado oil
  • 1/2 small apple, cored and finely chopped
  • 2 teaspoons maple syrup, plus more for serving
  • 2 tablespoons chopped walnuts
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt
  •  
     
    Preparation

    1. BAKE the sweet potatoes. Preheat the oven to 400°F and line a baking sheet with foil. Pierce each sweet potato several times with a fork and arrange the potatoes on the baking sheet. Roast for about 45 minutes, or until the potatoes are tender when squeezed with an oven mitt on or when pierced with a fork.

    2. LET cool for a few minutes, then cut partway through the potato lengthwise and then crosswise, to open it up. Mash the insides a little with a fork if you like. Top as desired (see instructions that follow) and serve hot.

    Breakfast Sweet Potato

    1. COOK the bacon pieces in a small cast-iron skillet over medium heat until crisp, then transfer to a plate lined with paper towels to drain.

    2. RAISE the heat to medium high. Carefully crack the egg into the bacon grease and cook for 1-2 minutes, carefully spooning some of the fat onto the top of the whites if desired, until the edges of the whites are browned and crisp and the yolk is cooked to your liking.

    3. TRANSFER the egg to the paper towel-lined plate. Sprinkle the bacon onto the cooked potato, place the egg on top, and sprinkle with chives, salt, and pepper.

    Pesto Chicken Sweet Potato

    1. TOAST the pine nuts in a dry skillet over medium heat, stirring often, until golden brown. Transfer the nuts to a plate to cool.

    2. MIX the chicken, pesto, and cream (if using) in a small bowl. Stuff a potato with the pesto chicken and top with pine nuts. Season to taste with salt and pepper.

    Chorizo Avocado Sweet Potato

    1. HEAT the oil in a skillet over medium-high heat. When the pan is hot, add the chorizo and cook, stirring occasionally and breaking up the meat with a spatula, until browned and cooked through.

    2. TOP the potato with the chorizo, tomato, red onion, cilantro, avocado and a squeeze of lime. Season with salt and pepper to taste.
     
    Garlic Shrimp Sweet Potato

    1. HEAT the oil and garlic in a saucepan. When hot, add the shrimp and saute.

    2. ADD the shrimp to the potato and pour the oil-garlic sauce on top.
     
    Spiced Almond Butter & Honey Sweet Potato

     


    [1] You can use a different topping on a baked sweet potato every time (photo © North Carolina Sweet Potato Commission).

    Cooked Bacon Strips
    [2] For breakfast, top a sweet potato with bacon and a fried egg (photo © Edwards Virginia Smokehouse).


    [3] A potato topped with chicken and pesto is a meal in itself (photo © Looby | iStock Photo.

    Halved Avocado
    [4] Add a Mexican touch with avocado, chorizo, cilantro and other garnishes (photo © California Avocado Commission)

    Sliced Apple
    [5] Add some sweetness with apples, walnuts, maple syrup and cinnamon (photo © U.S. Apples).


    [6] Shrimp and garlic are a great topping for anything, from pasta to sweet potatoes (photo © Louisiana Seafood).


    [7] Almond butter and honey with allspice and ginger make a nutritious lunch (photo © Good Eggs).

     
    1. SEASON the almond butter with the allspice and ginger.

    2. DRIZZLE honey into the potato. Top with almond butter and garnish with the sliced almonds.
     
    Apple Walnut Sweet Potato

    1. SAUTÉ the apples and walnuts in butter, with the cinnamon and salt. When the apples are soft, stir in the maple syrup.

    2. TOP the potato with the mixture, and serve with extra maple syrup on the side.

      

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    PUMPKIN & CHOCOLATE RECIPES: Pumpkin Chocolate Chip Cake, Sweet Potato Chocolate Chip Bread


    [1] A Pumpkin Bundt Cake, studded with chocolate chips and walnuts (photos #1 and #3 © North Carolina Sweet Potato Commision).

    Canned Pumpkin
    [2] Make sure to buy pumpkin puree, and not pumpkin pie filling. The latter has sugar and spices mixed in (photo © Jessica Gavin | Culinary Scientist).


    [3] Looking for something lighter? Try this Sweet Potato Chocolate Chip Bread.


    [4] Philadelphia Whipped Cream Cheese Spread is a good complement to sweet breads, including zucchini bread and carrot bread. Heavier spreads (not whipped) that go well with this recipe are Brown Sugar Cream Cheese Spread and Honey Nut Cream Cheese Spread (photo © Kraft Foods).

     

    Whether you want to bake something special for your work colleagues, bring something to your Thanksgiving hosts, or make a treat for your family that can wait in the freezer.

    Both the Pumpkin-Chocolate Chip Cake (photo #1) and the Sweet Potato Chocolate Chip Bread (photo #3, recipe below) can be dressed up with whipped cream or served at brunch.
     
     
    RECIPE #1: PUMPKIN CHOCOLATE CHIP BUNDT CAKE

    This bundt (or tube cake, if you prefer) The pumpkin and pumpkin-friendly spices (cloves, cinnamon, allspice) meld surprisingly well with the bits of chocolate.

    It’s rich enough to serve unfrosted, but you can add some whipped cream or ice cream for dessert.

    Prep time is 10-15 minutes, and bake time is 1 hour and 10 minutes.

    NOTE: If you have pumpkin pie spice blend, you can use 1-1/2 teaspoons instead of the separate measures of allspice, cinnamon, cloves, and ginger.

    Thanks to our friends at King Arthur Flour—your source for the best ingredients—for this recipe.
     
    Ingredients

  • 4 large eggs, at room temperature
  • 1 can (425g) pumpkin purée
  • 1 cup (198g) vegetable oil
  • 1 cup (60g) bran cereal
  • 2 cups (241g) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups (397g) granulated sugar
  • 1/2 teaspoon EACH ground cinnamon and cloves
  • 1/4 teaspoon EACH allspice and ginger
  • 1 cup (113g) chopped walnuts
  • 2-2/3 cups (454g) chocolate chips
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Grease and flour a 10″ Bundt or tube pan.

    2. BEAT the eggs in a large bowl until foamy. Stir in the pumpkin, oil, and bran cereal; combine well. In another bowl…

    3. SIFT together the flour, baking soda, baking powder, salt, sugar, and spices. Add the dry ingredients to the wet ingredients and mix gently, until just combined. Stir in the nuts and chocolate chips.

    4. SPOON the batter into the prepared pan. Bake for 70 minutes, or until a cake tester inserted in the center comes out clean.

    5. REMOVE the cake from the oven and cool them in the pan for 10 minutes. Then remove from the pan and cool completely on a rack before slicing. (Don’t slice until you’re ready to serve.)

    6. STORE, loosely covered, at room temperature for 5 days, or freeze for up to 3 months.
     
     
    RECIPE #2: SWEET POTATO CHOCOLATE CHIP BREAD

    This Sweet Potato Chocolate Chip Bread is a healthier option for your sweet tooth. It was created as a better-for-you option by Created by Bucket List Tummy, for the North Carolina Sweet Potato Commission.

    That being said, we enjoyed it with some Philadelphia Whipped Cream Cheese Spread.

    Made with whole wheat flour and oat flour, the loaf is soft and fluffy. It’s less sweet than cake but is studded with chocolate chips.

    Prep time is 10-15 minutes, and bake time is 40 minutes.

    Ingredients

  • 1 egg
  • 1 cup cooked mashed sweet potatoes
  • 1/4 cup melted coconut oil
  • 1/4 cup + 1 tablespoon plain Greek yogurt (2% or whole milk)
  • 1 tablespoon maple syrup
  • 1 cup whole wheat flour
  • 1/2 cup oat flour, (oats ground into flour in the food processor)
  • 1/3 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips
  •  
    Preparation

    1. PREHEAT the oven to 350°F and grease a 9″ x5″ inch loaf pan.

    2. ADD the egg, mashed sweet potatoes, coconut oil, Greek yogurt, and maple syrup to a bowl. Whisk until combined. In another bowl…

    3. ADD the whole wheat flour, oat flour, sugar, cinnamon, salt, baking powder, and baking soda. Mix the dry into the wet ingredients, folding the chocolate chips in last. The batter should be thick.

    4. ADD the batter to the loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

    5. LET cool for 5-10 minutes before slicing. If you won’t be eating it immediately, wait to slice until serving time.
     
     

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