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Dessert,Recipes

Mexican Hot Chocolate Cookies

02 February Equal Exchange 0 Comment
Chocolate cookies cooling on a rack

Ingredients

Directions

Preheat the oven to 325 F. Melt butter and dark chocolate together in the microwave and whisk until smooth. Cool the mixture to room temperature. Beat brown sugar, granulated sugar, vanilla and eggs until well combined. Pour in cooled chocolate and mix evenly. Sift together flour, baking cocoa, cinnamon, chili powder, cayenne pepper and salt.

Add dry ingredients to chocolate batter and mix until well combined. Fold in chocolate chips. Make balls out of the dough and place on a baking sheet.

Bake for 14 minutes. Remove cookies from baking sheet and let cool.

Yields 8-10 servings

Inspired by: http://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cook…

Dessert,Recipes

Homemade Chocolate Peanut Butter Ice Cream

01 February Equal Exchange 7 Comments
A bowl of chocolate ice cream

Ingredients

Directions

Whisk together the half-n-half, cocoa, salt and 1/2 cup of the sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in 1/2 cup of the peanut butter, stirring until thoroughly blended.

Chill mixture completely (I put it in an ice bath in the fridge) then get out your ice cream maker! I used my Kitchen Aid Mixer with the ice cream maker attachment which was pre-frozen. Once the mixture is chilled, pour it into the ice cream maker according to manufacturer’s instructions. It took about 30 minutes in the mixer to get the right consistency.

While the base is mixing in the mixer, take the other 1/2 cup of peanut butter and about 3 tablespoons of sugar and blend thoroughly. Add more or less sugar to your liking. When the mixer has done its magic, heat the peanut butter and sugar until just warm. Pour the mixture into your chocolate ice cream and fold in. This will chill into wonderful ribbons of peanut butter goodness! Eat immediately if you like a softer ice cream otherwise chill in freezer for a few hours. Top with whipped cream.

Yields 8 servings 

Source: The Perfect Scoop by David Lebovitz
and Dinner and Desert, a blog by Erin Busch

Dessert,Recipes

Maple Berry Pie

11 December Equal Exchange 0 Comment
Maple Berry Pie
Maple Berry Pie
0 from 0 votes
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Maple Berry Pie

Course Dessert
Keyword Olive Oil

Ingredients

  • 1-2 tsp. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 1/2 c. ground flaxseed
  • 3/4 c. pure amber maple syrup
  • 1 large egg or 2 small eggs
  • 1 package light cream cheese
  • 1/2 c. fresh or dried cranberries
  • 1/2 c. Equal Exchange Chilean Flame Raisins
  • 1/4 c. maple syrup additional

Instructions

Prepare the Crust

  1. Mix together the: ground flax, raisins, eggs and 3/4 cup of maple syrup. Oil your pie plate with the olive oil. Pour the crust mix into a small stoneware pie plate (8 inch diameter). Bake this crust in the oven for 20-25 minutes at 350 degrees.

Cream Cheese Topping

  1. Whip together the cream cheese and the next round of maple syrup (1/4 cup). Now you have your Cream Cheese Topping. Set aside.
  2. Once the pie crust is done cooking, let it cool.

Creating the Pie

  1. Layer as such: crust, thick layer or heavy dollop of cream cheese mix, and cranberries on top.
  2. For an extra treat and added presentation, add a piece of Equal Exchange chocolate to the top!
  3. Refrigerate what has not been enjoyed that day!

Recipe Notes

Recipe submitted by Iris Miller

Drinks,Recipes

Fair Trade Coffee Liqueur

23 November Equal Exchange 0 Comment
Glass of Coffee Liqueur
Glass of Coffee Liqueur
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Fair Trade Coffee Liqueur

Course Drinks
Keyword Coffee

Ingredients

  • 3.5 oz. Equal Exchange Organic Coffee Beans course grind ¾ and leave ¼ as full bean
  • 1 Tbsp. cocoa nibs
  • 1 vanilla bean split and scraped
  • 350 ml vodka
  • 100 ml brandy
  • 1 c. water
  • ½ c. raw cane sugar

Instructions

  1. Combine the coffee beans/grounds, cocoa nibs, vanilla bean, vodka, and brandy in a mason jar. Let it sit in a dark corner of your counter or cupboard away from heat for 1 week, shaking every day or every time you think about it. At the end of one week, strain the mixture.
  2. Blend water and sugar in a small saucepan over medium heat until just combined and the water no longer has sugar crystals in it. Cool completely. Mix coffee infusion with syrup and let age for at least 6 weeks before drinking. The longer it sits, the more the alcohol kick will mellow out and the coffee flavor will shine.
  3. Enjoy slowly in small cordial glasses.

Recipe Notes

You can also infuse this base coffee liqueur with other spices and flavors. For a spiced coffee, add 1 cinnamon stick and 1 tbsp cardamom pods to the beginning mixture to age for a week and strain as usual.

For an orange coffee liqueur, add the peel of half an orange taking care not to include the pith to the starting mixture to age for a week and strain as usual.

Party Favorites,Recipes,Savory

Mushroom Crostini with Lemon Rosemary Cashew Cream

04 November Equal Exchange 0 Comment
Mushoom crostini with cashew cream
Mushoom crostini with cashew cream
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Mushroom Crostini with Lemon Rosemary Cashew Cream

Course Appetizer, Snack
Keyword Nuts, Olive Oil

Ingredients

Rosemary Lemon Cashew Cream:

Crostini:

  • 1 baguette sliced diagonally into ¼-½" slices
  • 1 oz. dried porcini mushrooms soaked in warm water for 20-30 minutes, then drained
  • 8 oz. mini bella mushrooms thinly sliced
  • 6 oz. restaurant blend mushrooms
  • 2 cloves garlic minced
  • 1½ Tbsp. Equal Exchange Organic Extra Virgin Olive Oil plus more for drizzling
  • ½ tsp. ground thyme
  • ½ tsp. salt
  • Fresh ground black pepper to taste
  • 3 Tbsp. red cooking wine

Instructions

  1. Begin with the Rosemary Lemon Cashew Cream. Add all ingredients to blender and blend until smooth and creamy. Scoop cream into small dish and set aside. Preheat oven to 400˚. Drizzle baguette slices with a small amount of the olive oil and place them on a single layer on a large baking sheet. Bake for about 6-8 minutes, or until lightly toasted.
  2. Meanwhile, heat 1 ½ tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms. Toss to coat with oil/garlic. Cook for about 5 minutes. Add thyme, salt, pepper and cooking wine; toss to coat. Cook for about 3 minutes longer, until mushrooms are tender and cooking wine has been absorbed.
  3. Top each toasted baguette slice with a spread of cashew cream and a rounded tablespoon of mushrooms. Serve warm.

Recipe Notes

Recipe adapted from 86lemons

Dessert,Drinks,Recipes

Decadent Rosemary Drinking Chocolate

03 November Equal Exchange 0 Comment
Drinking chocolate with a sprig of rosemary
Drinking chocolate with a sprig of rosemary
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Decadent Rosemary Drinking Chocolate

Course Dessert, Drinks
Keyword Chocolate, Cocoa
Servings 4 servings

Ingredients

Instructions

  1. Add oat milk to a small saucepan over medium heat. Add in chopped chocolate, salt, and rosemary sprigs and whisk to combine as the milk begins to come to a slow boil. Let it boil for 3 minutes, then turn off the heat and add the vanilla extract. Let sit for 5 minutes, and enjoy! To make this non-vegan, add a dollop of fresh whipped cream to the top.

Recipe Notes

Please note, this makes about 4-5 servings of drinking chocolate. Drinking chocolate is richer and heavier than hot chocolate and should only be drunk in smaller amounts. This recipe does not add additional sweetener as the brand of oat milk used was lightly sweetened, but if you wanted yours to be sweeter, add 1-2 tbsp cane sugar. This is also a great shot to add to fresh Equal Exchange coffee to make a rich mocha.

Other delicious flavor pairings via extracts, spices, and rinds to replace the rosemary: cinnamon & chipotle, orange, mint, coffee, nutmeg, coconut, almond.

Dessert,Recipes

Ginger Chai Cupcakes

03 November Equal Exchange 0 Comment
Ginger Chai Cupcakes and tea boxes
Ginger Chai Cupcakes and tea boxes
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Ginger Chai Cupcakes

Course Dessert
Keyword Tea

Ingredients

Ginger Cupcakes:

  • 1 c. cake flour
  • 1/2 c. whole wheat flour
  • 1 Tbsp. ground ginger
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. candied ginger finely chopped
  • 3/4 c. granulated sugar
  • 1/2 c. butter at room temperature
  • 3 eggs
  • 1/4 tsp. ground cardamom seeds
  • 3/4 c. milk
  • 3 bags Equal Exchange Organic Ginger Tea

Chai Cream Filling:

  • 1.5 Tbsp. milk
  • 1 bag Equal Exchange Organic Rooibos Chai
  • 2 oz. mascarpone cheese
  • 1/8 tsp. ground cardamom seeds
  • 1/8 tsp. ground ginger
  • 1/8 tsp. cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 pinch ground black pepper
  • 1/4 tsp. spiced bourbon optional
  • 1/4 c. powdered sugar
  • 3/4 tsp. arrowroot powder

Mascarpone Frosting:

  • 12 oz. mascarpone cheese
  • 4 oz. cream cheese
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1 pinch salt
  • 1/4 c. heavy cream

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. Take the milk and microwave for 1 minutes 30 seconds, or bring to a simmer in a saucepan, then add the ginger tea bags and steep for at least 5-10 minutes. Whisk together the flour, ground ginger, baking powder, and salt in a medium bowl. Toss in the chopped candied ginger and use your fingers to separate the pieces stuck together and coat with flour so that you don’t get huge clumps of ginger.
  3. In a large bowl, cream the sugar and butter with an electric beater or use a stand mixer with a paddle attachment. Beat in one egg at a time making sure to combine it well with the butter and sugar before adding the next egg. Add the cardamom and beat for a few more seconds. Beat in a third of the flour followed by half of the milk tea. Then beat in another third of the flour, the last half of the milk and finally add the last of the flour. Beat until well combined. Using a 1/4 cup measure as a scoop, pour 1 scoop full into each section of the lined muffin pan. Bake for 25 to 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
  4. Let cool completely on a rack before adding the filling and frosting.

Chai Filling:

  1. Heat the milk in the microwave for 20 seconds or bring to a simmer in a small saucepan on the stove. Add in the tea leaves and steep for 5 minutes. Strain. In a small bowl, beat together the mascarpone with the spices using an electric beater. Add the milk tea to the cheese and beat well. Add the bourbon and beat well. Beat in the powdered sugar and arrowroot powder. (The cream will be very loose.)
  2. Take a cooled cupcake, poke a small hole in the center, and pipe in the filling either using a pastry bag or a teaspoon.

Frosting:

  1. In a medium bowl, beat together both cheeses with an electric beater. Add in the vanilla, ginger and salt.
  2. Add the powdered sugar 1/2 cup at a time and beat until all the powdered sugar is mixed in and the frosting is smooth. In a separate bowl, whip the heavy cream until stiff. Fold them into the mascarpone frosting mixture until completely blended together.
  3. Frost the cupcakes and refrigerate until ready to serve. Enjoy!

Recipe Notes

Recipe adapted from Idiaphile

Recipes,Savory

Za’atar

21 October Equal Exchange 0 Comment
Jar of za'atar with wooden scoop
Jar of za'atar with wooden scoop
0 from 0 votes
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Za'atar

Course Side Dish, Snack
Keyword Olive Oil

Ingredients

Instructions

  1. Stir together dry ingredients in a small bowl. Serve with bread and Equal Exchange Organic Extra Virgin Olive Oil.
Dessert,Recipes

Pumpkin Chocolate Chip Bundt Cake

19 October Equal Exchange 0 Comment
Pumpkin chocolate chip bundt cake
Pumpkin chocolate chip bundt cake
0 from 0 votes
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Pumpkin Chocolate Chip Bundt Cake

Ingredients

  • 2 ½ c. sugar
  • 1 c. oil
  • 3 eggs
  • 3 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. salt
  • ¼ tsp. clove
  • 1 can pureed pumpkin
  • 1 c. Equal Exchange Organic Chocolate Chips Semi-Sweet or Bittersweet

Instructions

  1. Preheat oven to 350 degrees. Set the oven rack at the second lowest position. Grease and flour a Bundt pan.
  2. In a large bowl, blend the sugar and oil. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, combine all dry ingredients.
  4. Begin adding the dry ingredients to the egg mixture, alternating with the pumpkin, and blending as you go. Fold in the chocolate chips.
  5. Fill the Bundt pan with the batter.
  6. Bake for approximately 1 hour, or until a toothpick comes out clean.

Recipe Notes

Adapted from Food.com

Explore,Farmer Stories,In Your Community

Fun Facts & Fair Trade Recipes for Kids

13 October Equal Exchange 0 Comment
Cacao growers Ramon and Glenys with a cacao pod in the Dominican Republic.

Bring the story of small farmers to life with kid-friendly treats made with fairly traded ingredients. These special snacks can be the starting point for a classroom or kitchen conversation about where some of our favorite foods come from.

Fair Trade Chocolate Chip Cookies

Featuring: Equal Exchange Organic Semi-Sweet Chocolate Chips
These classic cookies are made even sweeter with chocolate chips that are organic and fairly traded.

Get the recipe >

Chocolate Chip Facts:

  • These chocolate chips are made with cocoa from Peru and sugar from Paraguay.
  • Both countries are located in South America.
  • Peru has many mountains and rainforests, and Paraguay has many swamps and is mostly flat.
  • Both the cocoa and the sugar were grown by groups of farmers who work together and own their own land.

Organic Chocolate Pudding

Featuring: Equal Exchange Organic Baking Cocoa
Add some organic goodness to this easy-to-make treat.

Get the recipe > 

Cocoa Facts:

  • This chocolate pudding is made with cocoa from the Dominican Republic.
  • Cocoa comes from cacao (ka-cow) beans.
  • The Dominican Republic is located on an island in the Caribbean.
  • The Dominican Republic has many beaches, mountain ranges and fertile plains that are good for farming.
  • The group of farmers who grew these cacao beans have their own cocoa processing plant!​
a hand holds a cacao pod. A woman stands behind, also holding a pod.
Cacao growers Ramon and Glenys open cacao pods in the Dominican Republic.

Recipes,Savory

Fried Eggs with Coffee-Chipotle Mole

14 September Equal Exchange 0 Comment
Fried eggs in a skillet with tomatoes and garlic

 

0 from 0 votes
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Fried Eggs with Coffee-Chipotle Mole

Course Breakfast

Ingredients

Instructions

  1. Puree the tomatoes, brewed coffee, onion, garlic, chipotle peppers and 1 tablespoon olive oil in a blender until smooth.
  2. Simmer the puree in a heavy skillet and stir occasionally until thickened. Stir in the chocolate and add salt. Remove from heat.
  3. Fry eggs in 2 batches in 1 tablespoon of olive oil in a large skillet over medium heat, until cooked the way you like them.
  4. Plate the eggs and add sliced avocado. Top with sauce as desired.
  5. Serve and enjoy!

Recipe Notes

Adapted from Epicurious

Recipes,Savory

Crispy Homemade Hashbrowns

14 September Equal Exchange 0 Comment
Crispy Hashbrowns
Crispy Hashbrowns
0 from 0 votes
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Crispy Homemade Hashbrowns

Course Breakfast
Keyword Olive Oil

Ingredients

Instructions

  1. Wash, peel, then grate your potatoes into large shreds using a box grater. Wrap the grated potatoes in a sturdy paper towel or tea toil and squeeze out all the moisture. This is key to making your hash browns crispy!
  2. Heat the oil in a skillet on medium-high heat. Once the oil begins to shimmer, add the grated potatoes. Spread them evenly, a quarter- to half-inch thick. Add your salt and pepper – or any other seasoning you prefer.
  3. After a few minutes, lift up the edge of the hash brown with a fork. Is it golden brown on the underside? It’s ready to flip! Use a large spatula to flip it over, or divide it into halves or quarters. Cook until the underside is golden brown.
  4. Serve and enjoy!

Recipe Notes

Adapted from Simply Recipes

Recipes

Chocolate Chip Banana Pancakes

14 September Equal Exchange 0 Comment
Banana Chocolate Chip Pancakes
Banana Chocolate Chip Pancakes
0 from 0 votes
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Chocolate Chip Banana Pancakes

Course Breakfast
Keyword Chocolate

Ingredients

  • 1 ½ c. flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • 1 ¼ c. milk
  • ½ c. Equal Exchange bananas mashed
  • 1 egg lightly beaten
  • 1 tsp. vanilla
  • ½ c. Equal Exchange Organic Chocolate Chips Semisweet or Bittersweet

Instructions

  1. Combine flour, sugar, baking powder and cinnamon in a large bowl.
  2. Mix milk, banana, egg and vanilla until well combined. Stir into the bowl of dry ingredients. Fold in ¼ cup of the chocolate chips.
  3. Spray your griddle with cooking oil and place over medium heat.
  4. Pour batter onto the griddle into the pancake size you desire. Make a stack of small ones, or a few extra large pancakes! Cook for about 2 minutes, or until the tops begin to bubble. Then, flip the pancake and cook for another minute or until golden. Work your way through the batter, reapplying cooking spray as needed.
  5. Top your pancakes with more chocolate chips and serve.

Recipe Notes

Adapted from Food.com

Dessert,Recipes

Ice Cream Cookie Sandwiches

05 August Equal Exchange 0 Comment
Ice Cream Cookie Sandwich
Ice Cream Cookie Sandwich
0 from 0 votes
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Ice Cream Cookie Sandwiches

Course Dessert
Keyword Chocolate, Cookies
Servings 10 servings

Ingredients

  • ½ c. unsalted butter room temperature
  • ½ c. granulated sugar
  • ½ c. light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 ¼ c. all-purpose flour
  • 6 Tbsp. Equal Exchange Organic Baking Cocoa
  • ½ tsp. baking soda
  • 2 c. of your favorite ice cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Add butter and sugars to a large bowl and mix on medium speed with a hand mixer until light and fluffy. Add egg, vanilla extract, and salt. Beat until well incorporated.
  3. Combine flour, cocoa powder and baking soda in a separate bowl. Whisk together until well combined.
  4. Switch the hand mixer to a low speed and slowly add the dry ingredients to the wet ingredients. The batter will be thick – mix only until everything is combined.
  5. Spoon the cookie dough onto your baking sheets and bake for 9 to 12 minutes. Cool on baking sheets for 5 minutes, then transfer to a cooling rack.
  6. While the cookies are cooling, line a baking sheet with parchment paper and scoop ice cream into balls – as many sandwiches as you want to make. Once you have all your scoops, immediately put the baking sheet in the freezer.
  7. When the cookies have completely cooled, remove the ice cream from the freezer. Using a piece of parchment paper and your palm, gently push down on each ice cream ball to flatten it slightly and fit the width of your cookies. Place the pressed ice cream balls between two cookies, firmly but gently enough not to break the cookies.
  8. Serve and enjoy! Or you can wrap them in parchment paper, plastic or foil to preserve them in the freezer until needed.

Recipe Notes

Adapted from Inspired Taste

Dessert,Drinks,Recipes

Frozen Hot Chocolate

05 August Equal Exchange 0 Comment
Frozen hot chocolate

 

Frozen hot chocolate
0 from 0 votes
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Frozen Hot Chocolate

Course Dessert, Drinks
Keyword Cocoa
Servings 1 glass

Ingredients

  • 6 oz. milk
  • ½ c. Equal Exchange Organic Hot Cocoa
  • 1 ½ c. crushed ice cubes
  • Whipped cream optional

Instructions

  1. Pour milk into a blender.
  2. Add Equal Exchange Hot Cocoa Mix and crushed iced.
  3. Blend at low speed to break up the ice, then switch to a high speed until the mixture is smooth and slushy. Pour into a glass and top with whipped cream.

Recipe Notes

Adapted from Food.com

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