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Dessert,Recipes

Bananas Baked in Phyllo with Chocolate Sauce

24 April Equal Exchange 0 Comment
Bananas Baked in Phyllo with Chocolate Sauce
Bananas Baked in Phyllo with Chocolate Sauce
0 from 0 votes
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Bananas Baked in Phyllo with Chocolate Sauce

Course Dessert
Keyword Almonds, Bananas, Chocolate, Nuts
Servings 4 generous servings

Ingredients

  • 4 sheets phyllo dough
  • 4 medium-large Equal Exchange Organic Bananas ripe
  • 3 Tbsp Equal Exchange Organic Tamari Roasted Almonds chopped, crushed into a coarse powder
  • 1 tsp Cinnamon
  • Pure canola oil spray keeps phyllo from drying out

For Sauce:

Instructions

  1. Preheat oven to 375 F. Spray one 8×8-inch baking dish or 4 single-serving baking dishes with canola oil or non-stick spray. (You may try cutting parchment paper to fit the pans instead.)
  2. Unroll the thawed phyllo dough and place it on your workspace. Remove one sheet and place it on a cutting board or other work surface. Place one peeled banana along one of the narrow ends, sprinkle the dough evenly with a fourth of the almonds. Sprinkle the banana with a dusting of cinnamon and then roll it up in the phyllo. Place it seam-side down in the baking dish. Repeat with remaining bananas.
  3. Give the tops of the wrapped bananas a quick spray with canola oil. Bake for 20-30 minutes, until tops are golden brown and bananas have begun to sizzle and release syrup.
  4. Drizzle with as much Chocolate Sauce as desired. For best results, serve immediately.
  5. For Sauce:
  6. Place the chopped dates in a bowl and pour the boiling water over them. Allow them to soak for about 10 minutes. (Note: Some dates are not as soft as others–soak them longer.)
  7. Place dates and water in blender container along with remaining ingredients. Blend until smooth, scraping down sides of container a couple of times to ensure everything gets blended.
  8. Refrigerate and use as needed.

Recipe Notes

Adapted from FatFree Vegan Kitchen

Dessert,Recipes

Favorite Chocolate Chip Cookies

19 February Equal Exchange 0 Comment
chocolate chip cookies
chocolate chip cookies
4.15 from 7 votes
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Favorite Chocolate Chip Cookies

Course Dessert
Keyword Chocolate, Cookies

Ingredients

  • 2/3 c. light brown sugar firmly packed
  • 2/3 c. granulated sugar
  • 1/2 c. unsalted butter
  • 1/2 c. vegetable shortening
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract
  • 1/4 tsp. almond extract optional
  • 1 tsp. vinegar cider or white
  • 1 tsp. baking soda
  • 1 large egg
  • 2 c. King Arthur Unbleached All-Purpose Flour
  • 2 c. Equal Exchange Organic Chocolate Chips Semi-Sweet or Bittersweet

Instructions

  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
  2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
  3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to thoroughly combine ingredients.
  4. Mix in the flour, then the chocolate chips.
  5. Use a spoon to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread while baking.
  6. Bake the cookies for 11 to 12 minutes, until edges are chestnut brown and tops are light golden brown. Remove from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

Recipe Notes

Adapted from King Arthur Flour's Chocolate Chip Cookies recipe.

Drinks,Recipes

Classic Love Cocoa

13 February Equal Exchange 0 Comment
Hot cocoa with whipped cream

Lilla Woodham, Equal Exchange Inventory Coordinator and professional baker, shares this traditional recipe harkening to a day of hot chocolate made with fresh baking cocoa and sugar.

Hot cocoa with whipped cream
4.75 from 4 votes
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Classic Love Cocoa

Bring back the classics with this lovely, rich cocoa.

Course Drinks
Keyword Cocoa

Ingredients

Instructions

  1. Fill your mug with your milk of choice. Pour milk into a pot.

  2. Add 1 heaping Tbsp. of both sugar and Equal Exchange Organic Baking Cocoa (or to taste). Whisk together.

  3. Place it on the stove on low heat, constantly stirring with whisk. Do not let it boil or stick to the bottom of pot.

  4. When it’s hot enough for your taste and all the sugar and cocoa has dissolved, pour it back into your mug and enjoy!

  5. Double this recipe if you wish to share with your Valentine.

Dessert,Recipes

Cheddar Cheese Fudge

13 February Equal Exchange 0 Comment
Cheddar Cheese Fudge
Cheddar Cheese Fudge
4 from 1 vote
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Cheddar Cheese Fudge

Course Dessert
Keyword Chocolate

Ingredients

  • 2 cups Cheddar cheese 1/2 pound, shredded
  • 1 cup butter 2 sticks
  • 1/2 cup Equal Exchange Organic Baking Cocoa
  • 1 1/2 pounds confectioners' sugar
  • 1 1/2 cups nonfat dry milk 8 ounces
  • 1/2 tablespoon vanilla extract

Instructions

  1. Have all ingredients at room temperature: combine in large mixing bowl. Beat until creamy (it may be necessary to moisten mixture with 1/4 cup whole milk). Put in buttered 9-inch square pan, chill.

Recipe Notes

Courtesy of Cabot Cooperative.

Recipes

Picnic Brownies

13 February Equal Exchange 0 Comment
Picnic Brownies
Picnic Brownies
0 from 0 votes
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Picnic Brownies

Course Dessert
Keyword Chocolate, Nuts, Olive Oil
Servings 9 generous servings

Ingredients

Optional:

Instructions

  1. Preheat oven to 350F. Butter a 9-inch baking pan.
  2. Melt butter and 1 1/4 chocolate bars in a double boiler or heavy saucepan over low heat. Stir constantly until smooth. Add olive oil. Remove from heat, cool to lukewarm. Stir in brown sugar and vanilla. Add eggs, beat well, until mixture is thoroughly mixed and glossy.
  3. In a small bowl, combine baking cocoa, salt, and baking powder. Add to the chocolaty mix and stir.
  4. Pour 3/4 of the batter into the baking pan and even out. Break up the remaining chocolate and insert into the batter at an angle in a spoke or other even pattern. Cover with a thin layer of the remaining batter.
  5. Add nuts if using. Bake for about 30 minutes, until a fork/knife/toothpick comes out with just a few crumbs.
  6. Enjoy during your next picnic, event, or party!
Dessert,Recipes

Chocolaty S’mores

13 February Equal Exchange 0 Comment
5 from 1 vote
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Chocolaty S'mores

Our Organic Milk Chocolate Minis are delightfully decadent in s’mores, a summertime favorite!
Course Dessert, Snack
Keyword Chocolate

Ingredients

Instructions

  1. Just toast your marshmallow on a (cleaned) stick over a campfire or grill, stick it between two graham crackers, and add a mini or two. Try one on each side of the marshmallow!
  2. Though it’s essentially impossible to improve upon the classic s’more, adding thinly sliced strawberries or a dash of cinnamon are tasty variations.
Recipes,Savory

Marvelous Marinade

13 February Equal Exchange 0 Comment
Chicken in sauce
Chicken in sauce
0 from 0 votes
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Marvelous Marinade

Course Sauce
Keyword Olive Oil

Ingredients

  • 1/3 c. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 Tbsp. sesame oil
  • 1/2 c. brown sugar
  • 2 tsp honey
  • 2/3 c. balsamic vinegar
  • 1/3 c. soy sauce
  • 5 cloves crushed garlic
  • 1 tsp. ground black pepper
  • 1/2 tsp. Mexican oregano or any oregano you have on hand

Instructions

  1. Whisk ingredients together. Tastes especially great with organic chicken!

Recipe Notes

Recipe courtesy of Esther West, Equal Exchange Community Sales Representative

Explore,Recipes

Bad to the Bone BBQ Sauce

13 February Equal Exchange 0 Comment
Barbecue Sauce
Barbecue Sauce
0 from 0 votes
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Bad to the Bone BBQ Sauce

Course Sauce
Keyword Olive Oil

Ingredients

  • 3 Tbsp. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 finely diced medium onion
  • 1 small tomato finely diced
  • 2 cloves crushed garlic
  • 1 c. ketchup
  • 3 Tbsp. tomato paste
  • 3 Tbsp. apple cider vinegar
  • 1/4 c. honey
  • 1/4 c. brown sugar
  • Salt to taste
  • Jalapeno pepper to taste *tip: remove seeds if you wish to reduce spiciness
  • Splash of beer

Instructions

  1. Cook the diced onion on low heat in 1 Tbsp. of the oil until just browned (about 8 minutes). Add tomato and garlic 5 minutes into cooking onion. Add rest of the ingredients (including the rest of the olive oil), cook on low until well combined.
Recipes

Honey Balsamic Salad Dressing

13 February Equal Exchange 0 Comment
Pouring vinegar into a bowl for salad dressing

 

Pouring vinegar into a bowl for salad dressing
4.42 from 12 votes
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Honey Balsamic Salad Dressing

Course Salad
Keyword Olive Oil

Ingredients

Instructions

  1. Whisk together the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container until well mixed. Taste, and adjust to your preference. You can double or triple the recipe and store the dressing for up to 2 weeks or longer in the refrigerator. Use on top of your favorite salad!

 

Recipes,Savory

Extra-Special Chili

13 February Equal Exchange 0 Comment
No photo available

 

No photo available
5 from 2 votes
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Extra-Special Chili

Course Main Course
Keyword Chili, Cocoa, Coffee

Ingredients

Instructions

  1. Use your regular recipe for the chili base. As you near the end of cooking your chili, add any of the products with either the suggested serving sizes, or be creative and adapt to how much chili you are making and what you like.

Recipe Notes

Amount to add:

  • 10 – 12 people = about 1 to 2 heaping tablespoons
  • 15 – 20 people = about 3 to 4 heaping tablespoons
  • 25 – 30 people = about 5 or so heaping tablespoons, depending on your taste

From Phil Berry, Equal Exchange Customer Service Representative.

Recipes,Savory

Fair Trade Pot Roast

13 February Equal Exchange 0 Comment
No photo available
No photo available
0 from 0 votes
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Fair Trade Pot Roast

Course Main Course
Keyword Coffee

Ingredients

  • 3– 4 lb chuck, bottom, or rump roast
  • 4 cups cut up vegetables
  • 1 package cooking bag and season mix
  • 1/3 cup brewed Equal Exchange Organic Coffee
  • 1/3 cup water
  • 1/2 can mushroom soup optional

Instructions

  1. Arrange cooking bag in 13×9 baking pan. Place roast and vegetables in bag. Combine seasoning mix with coffee/water mixture and pour over roast and vegetables. Close bag loosely and secure with nylon tie provided in package. Cut 4 small holes in top of bag to allow steam to escape. Do not allow bag to touch top or sides of oven as bag will expand during cooking.
  2. Bake for 1 1/2 hours then remove from oven and let stand for 5 minutes. Cut open bag. Serve roast and vegetables with pan juices or mix 1/4 cup brewed coffee and 1/2 can mushroom soup with juices to make gravy.

Recipe Notes

From Mariann Malone of First Presbyterian Church in Wasilla, Alaska

Dessert,Recipes

Chocolate Covered Frozen Bananas

13 February Equal Exchange 0 Comment
Frozen banana covered in chocolate and nuts
Frozen banana covered in chocolate and nuts
0 from 0 votes
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Chocolate Covered Frozen Bananas

Course Dessert
Keyword Bananas, Chocolate
Servings 4 servings

Ingredients

  • 4 Equal Exchange bananas ripe but not brown, bottoms trimmed but unpeeled
  • 6 ounces Equal Exchange Organic Dark Chocolate broken up (choose your favorite bar)
  • 1/4 cup cream or vegan option= 1 tablespoon coconut oil
  • 1/2 cup chopped topping of your choice nuts, candied ginger, crushed cookies, coconut, etc.

Instructions

  1. Peel bananas. Pierce each banana lengthwise with a wooden skewer freeze for at least 15 minutes, or wrap tightly in plastic or foil and freeze for up to a week.
  2. Melt the chocolate in a double boiler (or self made double boiler), a small saucepan over very low heat, or the microwave. Whisk in the cream or coconut oil and transfer the chocolate mixture to a shallow bowl. If you're using nuts, put them on a plate next to the melted chocolate.
  3. Peel the plastic / foil off bananas, dip them first in the chocolate covering the banana completely, let the chocolate drip off and cool slightly then sprinkle with toppings. Wait a few minutes and then place bananas on a piece of parchment paper in the freezer. Repeat with all of the bananas. The chocolate will cool quickly, so if necessary, reheat chocolate.
  4. Freeze bananas for 30 minutes or until chocolate is hard. You can put them in a wax- paper-lined airtight container and freeze them for longer.

Banana chocolate pieces modification:

  1. Peel bananas, cut into 1-2 inch chunks. Follow steps 2-4, but leave pieces on wax paper in freezer until chocolate is hard, then store in an airtight container.

Drinks,Recipes

Red and Black Iced Tea

13 February Equal Exchange 0 Comment
Red and black iced tea with striped straws
Red and black iced tea with striped straws
0 from 0 votes
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Red and Black Iced Tea

Course Drinks
Keyword Tea
Servings 6 servings

Ingredients

Instructions

  1. Boil water, remove from heat source, let tea steep in the water for 5-7 minutes, then remove bags. Let the tea water sit at room temperature to cool. Then pour over ice in glasses and serve! (Makes 6 Servings)

Recipe Notes

*Tea/water ratio: Use 1 bag of tea for every 6 oz, for regular strength (but you can always brew 1.5 strength to account for ice meltage).

Dessert,Recipes

Glowing Chocolate Granita

13 February Equal Exchange 0 Comment
No photo available
No photo available
0 from 0 votes
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Glowing Chocolate Granita

Course Dessert
Keyword Cocoa

Ingredients

Instructions

  1. Place water, cocoa, sugar, and vanilla extract into a pot on the stove. Heat and stir until all is dissolved. Let cool, then pour into a flat, freezable dish or pan. Freeze, stirring with a fork every 20-30 minutes, until fully frozen and broken into distinct crystals. Serve right away – enjoy with friends!
Drinks,Recipes

Moroccan Mint Iced Tea

13 February Equal Exchange 0 Comment
Iced tea with mint leaves
Iced tea with mint leaves
0 from 0 votes
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Moroccan Mint Iced Tea

Course Drinks
Keyword Tea

Ingredients

Instructions

  1. Pour sugar into a glass and place tea bags in the glass so that they are at the bottom. Pour just enough hot water to cover the tea bags. While steeping, gently stir the sugar to dissolve in the water. Take out the tea bags after no more than 1 1/2 minutes, then add ice to fill the glass. Pour in cold water, stir, and enjoy! Makes one serving.
  2. Optional: Garnish with fresh mint leaves.
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