Dip your way into chocolate and marshmallow heaven with these Food Club chocolate dipped marshmallows. With just a few simple ingredients, you will be able to create these adorable and delicious festive treats.
Food Club marshmallows
Food Club chocolate chips (white, semi-sweet and milk)
Food Club food dye
In 3 separate bowls, melt the white, semi-sweet and milk chocolate chips.
Once the chips have melted, split the white chocolate into 3 separate containers and dye with pink and red food coloring.
Dip each marshmallow in the desired chip and top with preferred sprinkles.
Once all marshmallows have been dipped and dried, put 3 on each skewer. Enjoy!
Show the ones you love just how much you love them with hot and fluffy heart shaped rolls. These simple rolls can be made on a Sunday afternoon or in a morning to enjoy all week long.
2/3 cup heavy cream
1 cup milk
1 large egg
1/3 cup sugar
4 cups flour
1 tbsp active dry yeast
1 1/2 tbs salt
4 tbs butter, melted
In a sauce pan, combine the milk and cream and bring to 115 degrees. Once it hits the desired temperature, pour into mixer bowl and add egg, sugar, flour, yeast and salt in that order. Mix with a dough hook on low for 3 minutes and then speed up to medium-high for 10 more minutes until the dough is slapping against the sides of the bowl and less sticky.
Once you have mixed for 13-15 minutes, flour bowl and let rise for 1 hour or until doubled in size. Once it has doubled in size, place back in mixer with dough hook and mix for 5 more minutes. Flour a smooth surface and split your dough into 16 equal parts. Roll the dough into a snake shape and then form into a heart. Place shaped dough on a lightly greased baking dish, cover lightly with plastic wrap, and let rise for 1.5 hours.
Once the rolls have gone through their second rising, heat oven to 350 degrees and bake for 22 minutes until golden brown. Top with melted butter and enjoy.
Fresh fruit and vegetables are key to a healthy diet. Regularly consuming fresh fruits and vegetables has been proven to reduce the risk of heart disease, cancer, and kidney stones. Aside from the great health benefits, they taste absolutely fantastic. Learn more about what is fresh and when it’s in season below.
The best tomatoes can be found during the months of May and October and is one of the most diverse fruits. They can be eaten whole, sliced, diced, purreed and more! Tomatoes are rich in vitamin C, K and potassium, so get ready to enjoy all of health benefits that come from this acidic and versatile fruit.
Strawberries are a sweet fruit that grow back every single year- as they are perennial plants. They contain tons of vitamin C and antioxidants to help boost your immune system and keep you looking fresh. Enjoy these in a jam, pie or with sugar and cream.
Enjoy the ripest oranges when most fruits are off season (December through March) fresh, in a marmalade or dried simply for the scent. To boost your immune system during cold and flu season, be sure to eat a lot of oranges. They are full of vitamin C and other great nutrients.
The best and sweetest cantaloupes can be found June through August. These have an incredibly long growing time, about 90 days, so it’s key to get these while they are perfectly in season. Cantaloupes are full of vitamin C, A and loaded with potassium.
As you may or may not know, humans share about 50% of DNA with bananas. Though bananas are not intelligent beings, they are full of fiber, so they will keep you full for a longer time. Bananas are unique in that they can be used as a substitute for eggs in baking.
Bell peppers come in a variety of colors and have delightfully specific flavors for each color. Bell peppers are commonly found in fajitas, stuffed or in a variety of casseroles.
A single lime has the power to change the flavor of any dish drastically. It is often used in fresh guacamole, but you can add it to nearly any dish. Though limes are 88% water, they contain a significant amount of vitamin C to help you boost your immune system.
Did you know spinach has a season? Find the best and freshest spinach from March to June. Spinach is rich in protein, calcium, iron and more! This super food is great for adding to any dish or consuming raw.
Cabbage, specifically purple cabbage, contains more vitamin C than any other color of cabbage. It is also fat free and cholesterol free. Enjoy cabbage in egg rolls, in a slaw or a stir-fry.
Blueberries can be found all year long and are a great addition to any dish needing a burst of sweetness. Blueberries are likely the most well known superfood, are low in calorie, and contain a ton of fiber.
Dare we say this ice cream is as delicious as the whole milk option? We think it just might pass the test. Try our milk alternative ice cream recipe for all your dairy-free friends.
Start by picking a non-dairy ice cream base. Here are some of the ones we have tried:
Note that different milks give different results. Take time to look through the fat content of each type, as ones with higher fat will make a creamier ice cream. In order to control the ice cream flavor best, we recommend getting an unsweetened and plain flavor.
Try our recipe for dairy-free chocolate ice cream!
3 cups unsweetened almond milk
6 large egg yolks
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1/4 tsp xantham gum (optional)
1 1/2 tsp pure vanilla extract
Heat a saucepan over medium heat and combine cocoa powder and half of your almost milk. Whisk consistently until combined. Then add remaining almond milk and bring it to a simmer (stir occasionally). Remove from heat after around 3 minutes.
In a large mixing bowl, add your egg yolks and whisk them until they are light in color. Gradually add sugar while whisking frequently to emulsify the two. Look for a thick mixture that slowly falls from your whisk.
Scoop your warmed cocoa powder and milk mixture in a 1/3 cup and combine with your eggs. Whisk to combine. Add remaining liquid in slowly and gradually, then mix until they are all combined.
If you chose to get xantham gum, you can add it here and mix once more all together to help thicken your ice cream.
Then, add the vanilla extract and mix one final time. Cover your bowl and refrigerate for a minimum of 6-8 hours but preferably over night. Remove once completely cooled.
This is best added to a chilled ice cream container that you have pre-chilled overnight as well.
Serve as a soft serve if eaten quickly, or continue to chill in the freezer for 6-8 hours in a freezer safe container.