Sometimes you just need a brownie.

It’s not as much of a “want” as it is a “NEED.” We’re not talking about the sugar-withdrawal, twitchy need of a late shift, long car trip or other circumstance that requires a constant stream of sugar, caffeine or other stimulant to get you through. We’re talking about that deep-rooted need for comfort, relaxation and a hefty dose of chocolate. Have you been there?

Well, it happened recently. There I was, enjoying a fine evening at home and the idea of a warm brownie crept into my brain and I was rendered helpless. The next 30 minutes were spent scouring the pantry for the ingredients. Short on stock in the Rodelle Gourmet Baking Cocoa department, the alternative was to break into my stash of chocolate bars (also another “need” around my house).

Ingredients were gathered and it was time to get to business.



I decided on a simple, traditional recipe, and added an extra element of flavor with a vanilla bean (and kept the vanilla extract, too). I used a chocolate bar that was sweetened, so reduced the sugar from 1 1/4 cups to 3/4 cups. After a quick bake, it was time to pull them out and wait patiently for a couple minutes to chill — then it was go time.

From craving to brownie in hand, it was about an hour, and well worth the patience (cooking time) and research (thank you, internet) to find a recipe that allowed me to whip up a brownie without running to the store. Next time you feel the need for a brownie, we encourage you to try one of your own recipes, or visit our recipes page for some inspiration:

Are there any foods that you think of and need upon first thought? Let us know!


Real Life: Chia + oats + yogurt = breakfast

finalHere at Rodelle, we understand that there’s cooking and baking that you want to share with your friends, family and loved ones. We capture those recipes in our Test Kitchen under the supervision of our Executive Chef. Or, we trust our Brand Ambassadors to send us their crafty and original recipes and beautiful photos.

On the other hand, every one is busy and we understand there are times that we eat to fuel our bodies and, if we’re lucky, there are real foods involved. This is one of those recipes; crafted at home with speed, efficiency and a heavy emphasis on making it from breakfast to lunch without a low blood sugar induced panic moment. We hope that you’ll see past the basic, and hone in on the healthy.

Chia overnight oatmeal

Overnight oatmeal is one of the many trends that has been floating around the food blog world. There’s a variation for every season and dietary need. Do a quick search for “overnight oats” and you’ll find many options to choose from! This is a basic adaptation and a good place to start your own experiment! And, with whole, natural foods, it is a great make-ahead breakfast choice!

Ingredients for 2 generous breakfast servings

1/2 cup of rolled oats (traditional, not instant)

1 cup of plain yogurt (or, add flavor with your favorite flavor, this recipe uses plain, non-fat)

2 tablespoons chia seeds

1 tablespoon Rodelle Pure Vanilla Extract

1/2 cup strawberries

1/2 cup milk (any variety, this recipe used 1% organic)


Mix together all ingredients, divide into two containers. Refrigerate overnight. In the morning, top with additional strawberries and, if desired, a dollop of your favorite nut butter for additional protein. The second serving can go to someone that doesn’t mind running the risk of getting a chia seed stuck in his/her teeth, or can be kept refrigerated for your breakfast the next day.  Enjoy and let us know what you think!


This breakfast is not particularly sweet, so feel free to add additional sweetener: vanilla sugar,  fruit juice instead of milk, extra fruit or a tablespoon of maple syrup are great places to start.

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If you have creative solutions for fast, easy meals that you want to share or see in someone else’s kitchen, we’d love to hear them! And if you send us your thoughts, you may even be featured here!

Labor Day Recipe Roundup

It’s been a little while since our last post. The dog days of summer are a formidable force, even in our industry! With the last few weekends of summer right around the corner, we want to share some of our most popular “warm weather” recipes! WEBRodelle-Roasted-Berry-Yogurt-Pops

Rodelle Roasted Berry Yogurt Pops – now that it’s ok to turn on the oven in most areas of the country, roast your berries for an extra level of flavor.

Vanilla Bean Raspberry Bars – these treats double as a good lunchbox treat

Blackberry Blue Cheese Ice Cream – go ahead, put blue cheese in your dessert.

Berry Chantilly Cake — treat your friends and family to the best of summer with fresh berries and this light cake recipe!

Baja Crab Stuffed Avocado — before avocados become a scarce memory of guacamole-filled summer days!

Key Lime Cheesecake Bars — refreshing and easy.

Rodelle Sriracha Butter — perfect on farm-fresh corn, fish, sauteed vegetables and more.

Vanilla Mojito — did someone say drinks on the patio?

Peach Vanilla Vinaigrette — be a salad hero

Tostadas with seasoned guacamole — yes, please!

Sriracha Corn Bread — a spicy twist on a classic.

What summer foods will you miss the most? Are there any recipes that you think we should highlight before the fall season takes over?

Cranberry Orange Sherbet!

VintageMixerHave you been over to see The Vintage Mixer?! She is an incredible blogger that does a lot of seasonally inspired recipes! So naturally she was a great fit for our ice cream extravaganza!

We’re so excited to feature one of her frozen treats this summer! She really focuses on cultivating recipes that “inspire a table conversation,” so next time you are looking to sit down and indulge in some decadence, we’d like to suggest this homemade Cranberry Orange Sherbet!!  Not only is it delicious, but beautiful as well and fast becoming one of our favorites!!

The Vintage Mixer is one of our most recent brand ambassadors, and we’re so excited to have her as part of the team! So drop by her site and truly enjoy this summer dessert!

Gingersnap Chai Ice Cream!

GingersnapOur phenomenal brand ambassador Kim Nguyen, of Lovin’ From The Oven was inspired to create this decadent Gingersnap Chai Ice Cream recipe under some interesting circumstances. She was a bit sick and all she wanted to eat was dessert!! Lots and lots of it!!

While it’s true that being sick is never fun, we have to admit, we’re pretty excited that Kim was inspired to create this amazing recipe!! It’s such a unique combination of flavors and we cannot get enough!

“After making the ice cream and letting it freeze in a container for a couple of hours, the gingersnaps soften up and practically melt into the ice cream. The bigger the cookie chunks, the better the spoonful.” We couldn’t say it any better ourselves! Kim sums up this recipe perfectly!!

This is a dessert you don’t want to miss but just in case we haven’t convinced you yet, you should know, that Kim is QUITE the cookie aficionado! She is truly the perfect person to transform a cookie into ice cream. So stop by her website and ENJOY!!