Posted by alisa on February 26, 2009 | 16 Comments
Updated: First off, thank you all for voting for my soup! I hope you get the chance to try it in all its Creamy Potato and Flavorful Miso goodness! I have also, for your entering pleasure, added even more giveaways to the list below, so check it out! I will continue to do giveaway round-ups periodically, so let me know whenever you are having a giveaway or contest …
Now, for my general solicitation of your votes … I must give something back. For starters, I have a “get ready” announcement … VERY AWESOME GIVEAWAY BEGINNING ON SUNDAY. If you like variety, snacks, and healthy sweet treats, then this giveaway will be for you, so stay tuned to One Frugal Foodie.
But beyond this blog, I also want to give a shout out to some fun contests and giveaways on other foodie blogs/sites that I thought you might all enjoy (links to full details and how to enter are in the titles):
Flax Your Baking Muscles
Hosted by: The Veggie Queen
Win: A year’s supply of flaxseeds from FlaxUSA
Details: Bake up an original recipe using flaxseeds in there somewhere.
Deadline: March 11, 2009
Jocolaty Goodness
Hosted by: Chocolate Covered Vegan (who else?)
Win: A Case of Jocolat Bars from Larabar
Details: Mention the giveaway on your blog (yeah, I snuck this one in) and leave a comment. Major bonus points for trialing a CCV recipe.
Deadline: April 1, 2009
The Great Peanut Butter Exhibition #5 – Sandwich
From: Peanut Butter Boy
Win: The Peanut Butter & Co. Cookbook
Details: Create a sandwich recipe using a nut butter to enter (the term sandwich is loosely defined).
Deadline: March 15, 2009
February “Favorite Things” Giveaway (goes ‘til March!)
Hosted by: The Adventures of Kitchen Girl
Win: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Details: Just leave a comment on the giveaway post, proclaiming why you must have this book.
Deadline: March 3, 2009
Ferguson Pottery Giveaway - Postponed for two weeks!
Hosted by: Priscilla Bakes
Win: A beautiful handcrafted bowl
Details: Just leave a comment and say if you like pottery! (please don’t enter if you don’t, this would damage our chances!)
Deadline: March 1, 2009
Give-away 2
Hosted by: Dinner at Christina’s
Win: Annie’s Natural Cucumber Yogurt Dressing
Details: Guess how many jujubes in the glass … I like it, a challenge!
Deadline: March 1, 2009
3rd Strawberry Shortstuff Bar Giveaway
Hosted by: Strawberry Shortstuff
Win: 10 The Simply Bars (high in protein!)
Details: Just leave a comment noting what keeps you motivated to exercise or eat right.
Deadline: March 4, 2009
Barney Butter Giveaway
Hosted by: Lucky Taste Buds
Win: On the Go Barney Butter (almond butter)
Details: Just leave a comment!
Deadline: March 4, 2009
These are just the ones I immediately remembered, but I know there are more. I will add any more current foodie contests and giveaways that I find in the next day or two … so let me know if I missed any that you know of! Once I have a relatively complete list for March, I will post it up on Go Dairy Free too. Good luck, and see you back here for more food, recipes, and giveaways!
Posted by alisa on February 24, 2009 | 35 Comments
When I was in university, I was lucky enough to study abroad in Vienna, Austria. My memories of that wonderful city are still quite strong, but what I remembered most vividly were the many bakeries (Bäckerei in German; a word I have never forgotten). On a student budget, I subsisted almost completely off those little corner shops and the hearty breads they would churn out daily for mere cents.
While I now have a love for baking bread myself, I didn’t understand the magic that made those Austrian and German loaves so special. That is, until I discovered a recipe online that seemed to fit the bill. I altered the quantities to fit my tastes and my loaf pan, but it really did turn out beautifully. Not to mention, this loaf is cheap and easy to make … just one rising and no special shaping or forming of the loaf – just mix it up, roughly form, let rise, and bake!
I ran out of spelt flour, so I used mostly whole wheat flour (I had just over 1 cup of spelt flour). I hope to try the spelt version, since I love the nutty flavor of spelt, but I can vouch that the whole wheat version is delicious too! Keep in mind, this is not a fluffy Wonder-bread type recipe. This is a dense, savory, one-slice-will-do-ya kind of bread. Just the way I like it!
Serve slices of this hearty, crusty bread topped with jam, honey, nut butter, or along side a nice hot bowl of soup. Speaking of soup, my Rich and Creamy Potato Miso Soup (with no dairy!) is up for vote at No Croutons Required. If you would be so kind as to pop over and give it your vote, I would be so appreciative! The only thing I have ever one was a Skid Row CD off the radio when I was 13. I would really like to trump that memory with a new one for obvious reasons.
Enjoy!
Hearty German-Style Bread (100% Whole Wheat or Spelt)
Adapted from Recipezaar
- 2 Cups Warm Water
- 3-1/2 Teaspoons Active Dry Yeast (just over 1 ½ .25 oz packages will do)
- 5-1/4 Cups Whole Wheat or Whole Spelt Flour
- 2-1/2 Teaspoons Salt
- 2 Tablespoons White or Apple Cider Vinegar
- 1 Cup Seeds (I used 1/3 cup each of sunflower, pumpkin, and flax seeds; add more if you like!)
In a large mixing bowl, dissolve the yeast in about ½ cup of the water (no need to be exact, you will be adding the rest of the water shortly). Let that rest for a few minutes while you grease a 9 x 5 inch loaf pan.
Sift the flour and salt into the bowl. Add all remaining ingredients (rest of the water, vinegar, and seeds), and mix until a relatively smooth dough is formed. Mine was still a touch sticky, but still able to be handled and formed without completely sticking to my fingers.
Form the dough into a loaf shape that will fit end to end in your pan. I just sort of shaped it, and then rolled it a few times on the counter to make it look a little nicer and be the right length.
Lightly cover the loaf with saran wrap or a tea towel, and let it rise in a relatively warm, draft-free place, for about an hour to an hour and a half. It should double in size and fill out the pan nicely.
Preheat your oven to 480ºF (250ºC). Bake the loaf for 15 minutes, reduce the heat to 390ºF (200ºC), and bake it for another 45 minutes.
Remove the loaf from the pan (it should pop right out), and knock on the bottom. If it genuinely sounds hollow, then it is done. If you think it needs a little more time, pop it back in the oven and bake it for longer as needed. My loaf was done after the initial hour, but you may need another 10-20 minutes, depending on moisture and such.
Yields 1 healthy-sized 9 x 5 loaf
Want some more bread-making motivation? You can win a copy of Artisan Bread in 5 Minutes a Day over at The Adventures of Kitchen Girl. But you must enter by March 3rd!
Posted by alisa on February 21, 2009 | 20 Comments
I have a confession to make, I am a recovering magazine addict. I couldn’t help it, they called out to me. In fact, for years, I was a closet foodie who couldn’t cook. Every time I went to the store I had to buy a foodie magazine. I oohed and awed over the recipes, clipping them out … but I didn’t cook. Beyond your basic Top Ramen and nuking veggie burger I was lost.
Of course, buying magazines one by one got far too expensive, so I got a few subscriptions. Then my husband came into the picture, and he started finding free subscriptions for me (on the ground that I actually start trying the recipes!). Oh, the moral hazard of it. We are minimalists … no storage unit, no garage; just two neat and tidy closets and a largepantry full of food and necessities. Yet, that pile of magazines follows me everywhere. I vowed that I wouldn’t enter 2009 with those 200+ magazines I still had milling about, but here they sit.
(Yes, those are 2006 and older issues, and no, Organic Style doesn’t even exist anymore – at least I am up to the 2000′s! There are several huge piles of magazines sitting next to this table, I just couldn’t bear to photograph them!)
Then, I vowed no more magazine subscriptions until they were cleaned out. But, then my husband found a free three-year subscription to Today’s Diet and Nutrition (I am so sorry, I didn’t realize he did, and the coupon code expired, otherwise I would have posted it! – but good news ahead), which is in my current top five. And then, for Valentine’s Day he couldn’t resist getting me a subscription to Cooking Light … my all time favorite, which I have missed so much. If you are a Cooking Light fan, then you know that discounts can be hard to come by, but here is what he did:
He went through Live.com’s Cashback; you have to sign up, but we have been using live.com for a long time now without a problem. Once signed up, find Magazines.com, and go to it (be sure to go there through your Live.com account to get 25% cashback). Once on Magazines.com, place Cooking Light in your cart and use the coupon code wintermags on checkout. You will pay $13.00 for one year, and then get cashback from Live.com for an end price of $9.75.
Now, how about a freebie? So, I found a free 1-year subscription to Body + Soul Magazine, no strings attached. Do this quick survey, which signs you up for their RewardsGold club, and gives you the choice to get this free year subscription. No credit card required, it really is free and the survey is very short and painless! I have never actually bought this magazine myself, but signed up for the free year, and am looking forward to giving it a test run.
Since stores can vary just about everywhere, I don’t post up local deals I find, but will keep posting online deals that I think fellow foodies might like. Is this a good idea? Would you be interested?
My two new recipes this past week weren’t post-worthy (not yet anyway), but there are more recipes (and giveaways) to come! In the mean time, wish me luck in finally cleaning out these magazines before my new subscriptions start to arrive!
Posted by alisa on February 17, 2009 | 14 Comments
Hannah is giving away two copies of my book, Go Dairy Free (pictured at right), on her blog!
If you don’t already know Hannah at Bittersweet, then you are seriously missing out. She is the author of My Sweet Vegan, and the most incredible young crafter I have the honor of being friends with. Of course, there are definitely perks to being friends with someone so talented and so “sweet” … such as how she created several original dessert recipes for my book, Go Dairy Free: The Guide and Cookbook. When I needed help coming up with a Pumpkin “Cheesecake,” she jumped at the idea:
When my Mint Chip “Ice Cream” (dairy-free and soy-free!) was almost there, but not quite perfect, she put the finishing touches on it … and even made it Stracciatella-style:
And when I longed for that traditional taste of Vanilla “Ice Cream,” she took the reigns:
Have I enticed you enough? Well, hurry over to Bittersweet for your chance to win these recipes and many more from myself and Hannah! Just leave a comment letting her know what your favorite non-dairy milk is by February 22nd, and you will be entered to win! If you already have a copy of Go Dairy Free, I hear that it also makes a great gift! 
Posted by alisa on February 15, 2009 | 26 Comments
Oddly enough, my husband and I had our very first date on Valentine’s Day. I know, I know, not the best day for a first date, but it worked out well I would say. Yet, because we are frugal, we never go out on the actual day of to celebrate. There are no 2-for-1′s and you have to battle the crowds for reservations … simply not our style.
My sweet husband had already given me a beautiful Valentine’s gift earlier in the week (he can never wait!), but I still wanted to make something nice for him on this special day …
Well, it was a nice attempt anyway. You see, while I can come up with ideas that work out well and customize recipes nicely, my execution is often very, very poor. I am super-slow in the kitchen, and lack some of those basic skills … like the ability to flip pancakes. Yep, they turn out like mutants. Sure, they taste good, but pretty they are not.
After attempting to make several “normal-sized” pancakes, I finally realized that dollar-sized were the only way to go for my bumbling spatula skills. That is when my wonderful husband entered. I pointed at one, and said, “See, that one looks kind of like a heart!” He reciprocated, “An internal one maybe!” After we both had a good chuckle, he took the helm, and some nice little pancakes resulted …
That work he did as a teenage burger flipper definitely left him with some solid life skills. Though I must say, that every meal seems to turn out better when we make it together. We make a great team.
So, with a belly full of these pancakes we headed out for a hike in the desert hills to enjoy the sunshine and the first day of our 14th year together.
“Buttermilk” Banana Pancakes
Vegetarian, Vegan / Egg-Free (optional), Dairy-Free, Soy-Free, Peanut-Free, Tree Nut-Free
This recipe was inspired by one that I saw on Recipezaar. While I love banana flavor, I am not big on pancakes with too much bananal; it is a textural thing. So I just used 1 large banana, which equated to 1/2 cup of mashed banana. Feel free to use more if you prefer, they should still turn out nicely.
- 1 3/4 Cups Original or Unsweetened Milk Alternative (I used almond)
- 1 Tablespoon Apple Cider Vinegar or Lemon Juice
- 2 Cups Whole Wheat Pastry Flour (can use all-purpose, a combo of all-purpose and regular wheat flour, or experiment with your flours of choice)
- 1 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large or Jumbo Egg (see note below for egg-free)
- 2 Tablespoons Oil (I used grapeseed)
- 3-4 Tablespoons Honey or Agave Nectar
- 1 Teaspoon Vanilla Extract
- 1/2 to 1 Cup Mashed Ripe Banana (1 to 2 large)
In a large bowl, combine the milk alternative and vinegar or lemon juice, and set it aside for just a minute.
In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set that aside.
Returning to the milk alternative, whisk in the egg, oil, honey or agave, vanilla, and banana. Add the dry ingredients and stir until just everything is combined, but do not overmix. A few lumps are okay (especially since you are likely to have some banana lumps!).
Heat a small amount of oil (maybe a teaspoon) in a large skillet over medium-low to medium heat (my stove can get a little too toasty on medium). Pour about 1/4 cup of batter (or 2 Tablespoons for those little dollars) onto the skillet for each pancake.
Cook until the bubbles break on top of the pancakes (check to ensure they don’t brown too much though), flip, and cook for another minute or two, or until lightly browned on both sides. Serve with maple syrup, berries, nut butter, or other topping of choice. Since I was cooking, I completely filled up on munching them plain as I was going!
Flash freeze any leftovers and toast them up for a quick pastry breakfast anyday!
Vegan / Egg-Free Option: Warning, I have not tried this, but am fairly confident it will work. If you want to omit the egg, either use more banana (aka the whole cup) or up the milk alternative to 2 cups, and add a wee bit more baking powder (perhaps round it out to a full 2 teaspoons).
Yields about 2.5 to 3 dozen dollar pancakes
Posted by alisa on February 12, 2009 | 37 Comments
Do you ever just think up certain flavors, imagining how they will meld together, and then create something delicious and new from the concept for dinner? Really? How do you people do that anyway!?
Well, while creativity sans significant trial and error definitely isn’t my forte, I literally impressed myself late last week. After a minor “procedure” at the doctor’s office, I found myself in excrutiating pain once the anesthesia wore off – of course, I felt fine all numbed up at the doctor’s office, and didn’t think to ask what to take for any potential pain.
Sitting there waiting for the doctor’s office to call back and confirm that some good old NSAIDs would be okay, I was hurting too much to do anything productive, let alone put any cohesive thoughts together. But it seems shutting down that overactive logical part of my brain just briefly allowed the right side to see the light, if only for a moment.
Suddenly I thought, “I am really getting hungry; what could I possibly eat for dinner?” Yes, of course I could still think about food … so then, without any planning, that right brain piped up and said, “Doesn’t some creamy potato soup, spiked with miso and garlic sound great?” Who was that? That flavorful yet harmonious concept couldn’t have possibly emerged from my uber-planned and over-calculated mind.
But it did, and before the ibuprofen (that I finally got the nod for) had time to truly kick in, I headed to the kitchen and without a moments hesitation, created this simple yet flavorful soup, using exactly the right measurements (for our tastes anyway) on the very first go! I suppose there is something to be said about not thinking too much when it comes to cooking …
This soup turned out perfectly rich and creamy, and was ready to devour just as I started to feel better. Now if only I can learn to quiet that left brain just a little more often without the physical anguish, I will be one fulfilled foodie.
Creamy Potato Miso Soup
Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free
- 1 Teaspoon Grapeseed or Olive Oil
- 2 Cloves Garlic, minced
- 3 Cups Chicken Broth or Chicken-Flavored Vegetarian Broth*
- ¾ lb Potatoes, diced into ½ inch cubes (I used red potatoes, skin and all, but Yukon Gold would be beautiful in this)
- ¼ Teaspoon Onion Powder
- 1 Tablespoon Cashew Butter (optional, but a nice addition for flavor and texture)
- 1 Tablespoon Light Miso**
- 1 Teaspoon Dried or Fresh Chives
- Fresh Ground Black Pepper
Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes.
Add in the broth, potatoes, and onion powder, and bring the soup to a boil.
Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender.
Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!).
Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature.
Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out.
* If you are watching your sodium, feel free to used reduced-sodium broth, I tested with regular though.
**Miso is sold in the refrigerated section of many grocers and Asian markets. I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while. It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor. You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.
Yields: 2 Servings
Update: I just discovered the Souper Sundays Blog Event at Kahakai Kitchen, and am submitting this post!
Update #2: I am also submitting this recipe to the Culinarty Original Recipe round-up. Thanks for the suggestion Christine!
Update #3: So many round-ups, so little time! This shout out goes to No Croutons Required for their February theme of “potatoes in soup or salad.”
Posted by alisa on February 9, 2009 | 14 Comments
As a Frugal Foodie, I am quite aware that “lux” is out and value is in for 2009. That means my Valentine’s Day recommendations this year focus not only on delicious delights for your loved ones (that also happen to be dairy-free), but also on getting the most for your money on this special occasion. After all, we still want to show those special people how much we care, but spending should probably be kept to a minimum. The following are my favorite Valentine’s Day-friendly gift items that I have trialed to date plus some great recipe ideas …
Ghirardelli Hot Chocolate – Most people don’t realize that this mainstream brand offers up four affordable flavors (Double Chocolate, Chocolate Mocha, Chocolate Hazelnut, and White Mocha) of hot chocolate mix that can be enjoyed by (almost) all. They are milk-free as is (but check with the manufacturer if cross-contamination of milk is an issue), simply mix with your favorite milk alterative (I actually add in some coconut milk for a creamy touch of indulgence). As a gift, wrap it up with a nice (BIG) mug and some pink marshmallows or cinnamon hearts. For that special homemade touch, make homemade marshmallows.
Liz Lovely – Please, oh please will someone get me a jumbo package of these babies for Valentine’s Day?! Now, I am not speaking of everyday shopping bargains, but as a gift, these cookies are worth their weight. They do offer shippable sampler packs for gifts by mail, but if you will be giving the gift face-to-face, I recommend picking your favorite choices individually and packaging them at home, as this will be slightly less expensive and more customized. Keep in mind, when we say Liz Lovely, we are talking jumbo cookies and chocolate-drenched goodies … so skimpy is not a problem. All products are vegan, and they now offer many gluten-free options too. Ah yes, and before you checkout, use the coupon LOVELIZ for 10% off. Hey, every little bit helps!
My Sweet Vegan – As one of the very few coffee table-worthy vegan cookbooks out there, this cookbook is remarkably priced. The dessert theme is perfect for either directly giving as a gift, or you can utilize the recipes within to make sweet treats for Valentine’s recipients. I am particularly fond of the Nut Case Cookies, Cherry Chocolate Truffles, and all of the brunch items, but I have heard many raves about Mocha Devastation Cake. My Sweet Vegan is available on Amazon, though it is offered for a slightly better or comparable price (depending on Amazon’s pricing mood that day) from the non-profit, FARM USA.
Vegan Cupcakes Take Over the World – Ah, an oldie but goodie. From a size standpoint, this one actually isn’t a fantastic deal. But, from an indulgence and usage angle, this pint-sized book gets two thumbs up for value and gift-worthiness. Like My Sweet Vegan, you can give it as a gift, or purchase it to bake gifts for all of the loved ones in your life.
Premium Chocolatiers – Just in case you missed my three other raving posts about this new dairy-free, nut-free chocolate maker, I thought I would mention them again. But this time, for value. Having sampled their chocolates, which are generously sized, and in fact, more like truffles, I can say that their pricing is unbelievably fair and worth every penny. They are delicious, whether or not you are dairy-free. And no, I am not affiliated at all; just hoping someone will send me a lifetime supply to help quell my chocoholic husband’s cravings.
Of course, my favorite gifts of all are the homemade ones. So if you have the time, start with the homemade marshmallow recipes above, and the Chocolate-Covered Peanut Butter Pretzels I posted about earlier in the week (both gifts that can travel), or if your recipient is local, consider one of the following recipe ideas:
Posted by alisa on February 8, 2009 | 22 Comments
For starters, so many wonderful comments for the giveaway! I am still going through them all to see if we can’t address some favorites. I noticed that PB and chocolate was an overwhelming favorite, so for those of you who don’t have a complementary box of Premium Chocolates coming to you, then perhaps the little recipe idea below will spark your fancy.
As for those winners … I selected two commenters using random.org and both just happen to be bloggers … Congratulations to:
Commenter #188 – Vicki of Food Allergy Life - “One of my favorite combos is chocolate/mint!”
Commenter #261 – Katy of Legally Vegan – “Mmmm, I love dark chocolate, chocolate and caramel, and peanut butter and chocolate.”
These two lucky ladies will receive a box of chocolate from Premium Chocolatiers for Valentine’s Day! However, for Katy and everyone else who loves the combo of PB anc chocolate, I have a fun and tasty Valentine’s Day confection idea.
I was inspired by The Hungry Mouse, but since I keep a dairy-free house, no Reese’s are to be found. So instead, I used the recipe for Peanut Butter “Truffles” from my book, Go Dairy Free, and altered it just a bit to make these pretzel treats!
Please forgive my shotty confection skills, as you can tell, I am very new at this, and mine didn’t come out (even close to) picture perfect. But, I am sure most of you have far better skills in the kitchen than I do, and this idea is too fun to pass up! I made them for the Valentine’s Day Blogger Exchange.
Peanut Butter Pretzel Chocolate Hearts
Recipe adapted from Go Dairy Free: The Guide and Cookbook
- 3/4 Cup Creamy Peanut Butter (I used unsalted)
- 1/4 Cup Margarine (I used Earth Balance Vegan Margarine), softened or melted
- 1 Teaspoon Vanilla Extract
- 2 Cups Powdered Sugar
- 1/8 Teaspoon Salt
- 1 Tablespoon Plain Milk Alternative, any type (or as needed)
- 12 Ounce Bag of Semi-Sweet Chocolate Chips (I use TJ’s, Ghirardelli’s are made without milk, but for milk allergy-friendly, try Enjoy Life brand or Tropical Source’s dairy-free version)*
- 1 Bag Smallish Twisted Pretzels (I used spelt ones that happened to be on sale, you can use regular, GF, whatever you like!)
In a large bowl, combine the PB, margarine, and vanilla. Sift in the powdered sugar and salt, and mix until homogenous. You want the dough to be somewhat stiff and easy to shape, but if it is too stiff (may depend on your PB) add 1 tablespoon of milk alternative, or more as needed. If it is actually too sticky, pop it into the fridge to chill for 30 minutes or so.
Melt the chocolate chips in a bowl (I usually just start with half of them and melt more as I need them). Roll a small ball of the PB mixture, place it on top of a pretzel, and smash it down with another pretzel, making sure to line the two pretzels up. If desired, fill in with additional PB, and add some shape. I was having a bit too much fun with this and added to the heart-like shape before dipping …
Dip the PB pretzels in the chocolate, ensuring that they are coated. Lift them out with a fork, tapping the fork several times on the bowl to smooth the chocolate a bit and get rid of excess chocolate (unless you like excess chocolate!). Place them on a silpat or wax paper lined baking sheet, and pop them in the freezer for about 15 minutes to chill and harden. Store in the fridge.
You can also shape the PB dough itself into balls or heart shapes, for some chocolate-dipped confections sans pretzels. I did both …
*I also coated some in dark chocolate (a bar I melted down) and white chocolate would probably be lovely.
Yield: Honestly, I have no idea. I was having far too much fun and making a huge mess. I also “sampled” several of them and had to stop (saving the rest to finish tomorrow) as it was just getting too late and my sugar-high too out of control. But if you make them, be sure to let me know!
Posted by alisa on February 4, 2009 | 387 Comments
UPDATE: Comments are now closed – the winners will be announced later today, along with a Valentine’s Chocolate Recipe!
Yes, you read that correctly … this week, we are giving away chocolates from Premium Chocolatiers! In fact, two winners will receive their special 15-piece Valentine’s Day box of dark and “mik” chocolate hearts …
If you are a follower of GoDairyFree.org, then you probably saw my glowing review of Premium Chocolatiers’ chocolates, which just happen to be made in a dairy-free (vegan) and nut-free facility. I say “just happen” because these chocolates are incredible, period. They are generously-sized, decadent, truffle-like chocolates that I had to wrestle from my husband before he polished off the entire box.
Of course, the theme here is Valentine’s Day, which means giving and sharing, so when I had the opportunity to taste test their special occasion chocolates in the neat little 4-piece sample pack shown below, I graciously shared two with my [chocolate-fiend] husband …
The Valentine Heart boxes have a combination of dairy-free milk and dark chocolates, which are composed of a thick outer layer of smooth chocolate and a soft and creamy, chocolate ganache filling. The milk chocolates are rich and sweet, while the dark version has a more “mature” flavor with I believe a hint of liqueur in the filling. The Valentine’s Chocolate Heart Collections are affordably priced, and available in 4-piece, 15-piece, and 30-piece gift boxes.
Now, onto the winning! To enter:
- Comment on this post, and tell me your favorite chocolate flavor combination. Whether it’s dark chocolate with mint, milk chocolate with orange liqueur, or the more traditional PB & C, inquiring chocoholics want to know!
- To enter twice, mention and link to this giveaway post on your blog and/or website, and you will automatically receive another chance to win!
The two winners will be selected on Sunday, February 8th, so get your comment entries in before noon (EST) on Sunday for your chance to win. Okay, tell us your favorite chocolate-flavor combo now …
