We are excited for you to meet Abby – Rodelle’s newest Brand Ambassador! Abby writes The Frosted Vegan, our favorite vegan blog! The Frosted Vegan features plant-based desserts and savory recipes alike. Using wholesome ingredients and featuring gorgeous photography, Abby whips up creations that make our mouths water. Check out Abby’s recipe index and you’ll see easy vegan baked goods without complicated ingredients – just delicious food.
Just in time for summer, Abby has crafted this amazing Mixed Berry Streusel Pie with Coconut Ginger Whipped Cream – a pie that is filled with summer’s prettiest berries and a cookie-like top and bottom. Abby writes, “Perfectly ripe mixed berries are baked into a cookie topping and crust, all ready for summer! The ginger coconut whipped cream is essential to making a perfect vegan berry pie.” We think she really hit the nail on the head and will be whipping this beauty up all summer long. We love the double dose of Rodelle Vanilla in the crust and coconut whipped cream and are sure you will too!
Rodelle has some more exciting news to share! A big, warm welcome to Nicole over at Wonky Wonderful! Nicole is Rodelle’s newest Rodelle Brand Ambassador and we love having her creative, fun talents on board! Nicole’s blog, Wonky Wonderful, is a true expression of a love for food. A self-taught cook, Nicole offers up approachable and creative recipes that you will love. We’re big fans of the mix of savory mains and scrumptious desserts – not to mention the full gamut of other types of recipes! Nicole’s latest dessert, Vanilla Tapioca Pudding, showcases Rodelle Vanilla Paste in the creamiest, most comforting pudding you will find!
Hop over to WonkyWonderful to get inspired and find something delicious to make!
Rodelle’s most exciting giveaway yet!
If you haven’t checked out the 2015 Summer Sweetstakes yet, you are missing out! Rodelle partnered with KitchenAid and Ovenly, New York’s premier creative bakery, to give you 15 awesome chances to win all summer long! Entering is as simple as completing the entry form on our website, and you can enter as many times as you like until August 14th!
So, what’s in it for you?
Five (5) Grand Prize winners:
One KitchenAid® Artisan® Series 5-Quart Stand Mixer in winner’s color of choice, One Rodelle gift basket of vanilla, cocoa and other baking essentials, an Ovenly cookbook, and a half dozen individually wrapped special Ovenly + Rodelle vanilla bean brownie (made with Rodelle vanilla and cocoa).
Five (5) First Place Prize winners:
Rodelle gift basket filled with Rodelle Vanilla, Rodelle Baking Cocoa, Rodelle specialty extracts, Rodelle Gourmet Spice Blends, an Organic Cloth Tote Bag and more!
Five (5) runners up:
Rodelle Vanilla and Baking cocoa gift set to stock you up for Fall baking!
So, don’t dilly-dally – enter today!
We are so excited to announce Jenny B. and Honey and Birch as the newest Rodelle Brand Ambassador! Jenny Bullistron is the self-taught cook behind the Chicago-based blog, Honey and Birch. Looking for a cocktail recipe, or perhaps a wholesome and homemade dinner recipe? Look no further than Honey And Birch. We are smitten with Jenny’s dessert recipes – check out these awesome carrot cake cupcakes that she remixed from one of Rodelle’s favorite recipes! Take a few minutes to go through Honey And Birch’s recipe index and you’ll be hungry! And, when your hunger turns to thirst, check out Jenny’s awesome cocktail skills!
As June 30th draws closer, we’re sharing some of our favorite entries from the Scrumptious Spring Sweepstakes. Stay tuned for the big announcement of who will be our grand prize winner on June 30th! In the meantime, enjoy this staff-favorite entry.
Katie Cossette – Chickity Chinese Chicken
“You have a drumstick and your brain stops tickin” – This recipe is great for spring and summer. The ingredients are light and crisp but the flavor is “Big like LeAnn Rimes”. A little kick from the Sriracha Seasoning; but caramelizes beautifully due to the sugars in the marinade. Apricots are not used as often as they should be in dishes and really represent spring to me. “Like Snickers guaranteed to satisfy”
1/2 cup Apricot Preserves
1T Worcestershire Sauce
1T Soy Sauce
1T Brown Sugar
2T Spicy Brown Mustard
1/2 cup Mirin or Sherry
1/4 cup Rice Vinegar
2 minced Green Onions
2T minced Fresh Ginger (or 1t dry ginger)
1 bird (approx 5lbs)
4T Sriracha Seasoning
1 can of beer (malt flavors go best with Asian food)
Wood chips if ya feelin’ fancy
1. Get yourself a pot, put it on the stove, and bring the first 7 ingredients to a boil… Then slow ‘er down to a simmer and ignore that for maybe an hour or two…should look syrupy and thicker like a BBQ sauce. (hint: throw in more fresh ginger or spicy chilis if you want to kick it up)
2. Now grab a hold of that chickity chicken, pop it’s wings over what we call shoulders so they are tucked back and not wobblin all about like a Barenaked Lady. You may want to take a towel and dry the bird off- raw meat will caramelize better during cooking if it’s not soaking wet (just ask Julia Child about that dry meat).
3. Take that amazing Sriracha seasoning and rub it all over that bird… really massage it in there. Let the bird hang out in her new do for an hour at room temperature.
4. So at this point your sauce should be syrupy delicious and your chicken dressed for success. You probably should have turned on the grill at step 1, but whatever it’s on now. Turn it down to a medium-low setting. Throw the wood chips in the flame if you like that kind of thing or not I don’t care.
5. Crack open that tasty malt beverage and dump 1/2 of it out (or drink it it’s 5:00 somewhere) and shove the can up the chicken’s lady part. Your chicken should be able to stand up straight using the can as kind of a tri-pod support system.
6. On the coolest, most indirect heat part of your grill is where your violated chicken needs to hang out for about 2 1/2 hours or until it reaches 165 degrees.
7. Every once in a while slap some of that apricot syrup you made earlier all over the chicken. Probably should do that every 10-20 minutes. Try to use all that syrup while your chickity is cookin’- you can keep the extra syrup for a dipping sauce but you got to heat it back up to a boil before eating it (you were just rubbing it on a raw chicken and probably double dipping– gotta cook out the germs)
8. You know the chicken is done when you take a meat thermometer and stick it in the thickest part (usually the leg- dark meat takes longer to cook). The thermometer should read 155 degrees at least (I know I said 165 earlier but just because you take it off the heat doesn’t mean it stops cookin- it will get to 165 degrees chillin on the cutting board waiting to get eaten).
9. Take the can out the chicken and throw that away– don’t drink it trust me.
10. Now you may eat.
Serves great as taco meat or by itself. I like it with an Asian Style Slaw…..That extra KICK to get your taste buds tantric….
We love how Katie creatively integrated a Bare Naked Ladies song into her entry. Pure genius and pure delicious with our Sriracha seasoning!!