Spring has sprung at Starbucks. The beloved brand recently announced its new spring menu—and now you can get a plant-based Shaken Espresso!
If you’re already a fan of Starbucks signature Shaken Iced Tea or Coffee, you’re in for a treat. On Mar. 2, the coffee retailer will debut an espresso Shaken option. Actually, Sbucks will debut two different Shaken Espresso menu items: The Iced Brown Sugar Oatmilk Shaken Espresso and an Iced Chocolate Almondmilk Shaken Espresso.
Why switch from your traditional espresso drink to shaken version? Of the Shaken Espresso option, Alicia Binion, senior product developer on Starbucks beverage development team, said in a press release, “The fun thing about shaking is it adds another dimension to the beverage.” Binion added, “It creates a rich texture on your palate—by just adding air. When you take that first sip, you get a wonderful froth that is infused with flavor.”
The Iced Brown Sugar Oatmilk Shaken Espresso starts with a Starbucks Blonde espresso. The espresso is shaken together with brown sugar and cinnamon before it’s topped with oatmilk and ice. Binion described this drink, saying, “The delicate sweetness and the depth from the brown sugar pairs really well with the cinnamon and the Starbucks Blonde Espresso.”
Starbucks’ Iced Chocolate Almondmilk Shaken Espresso also features Blonde espresso—and includes cocoa, malt, almondmilk and ice. Binion noted, “It’s fun with a little bit of familiarity at the same time.”
Along with the two new flavored drinks, Sbucks fans can also try an Iced Shaken Espresso. This option combines a full-bodied espresso with two-percent milk.
Mornings are likely the only time you have to yourself, so why not make it a little sweeter? Coffee mate is serving up nine new creamers this year, with some of the tastiest offerings you won’t be able to pass up.
The nine flavors embrace the sweetness of three desserts, two brand new Unlocked by Coffee mate coffee-flavored options and three additional natural bliss flavors. So what are these fascinating flavors?
Get ready to sip on M&M’S Milk Chocolate, Oatmeal Crème Pie and Glazed Donut in several size offerings. You can snag the new M&M’s creamer that melts in your mug, not your mouth in a 32 oz. size, and the Oatmeal Crème Pie and Glazed Donut options in a 16 oz. size.
Hardcore java lovers will love treating their taste buds to two new Unlocked by COFFEE MATE creamers that include Classic Colombian and Italian Espresso Roast. Both flavors come in the 32 oz. size and bring true coffee bean flavor to any cup of joe.
Finally, lovers of Coffee mate’s natural bliss line can now add four more flavors to their roundup, including Brown Sugar Oat Milk, Almond Sweet Crème, Plant-Based Vanilla Flavored Creamer with Prebiotic Fiber and Plant-Based Sweet Almond Flavored Creamer with Protein & MCT Oil. The prebiotic fiber found in the new Plant-Based Vanilla creamer comes from inulin, a vegetable fiber extracted from the chicory root and helps promote a happy gut.
In a first, Coffee mate’s new Plant-Based Sweet Almond Flavored Creamer with Protein & MCT Oil offers five grams of plant-based protein that comes from peas and oats and a healthy fat found in oils your body can use as fuel.
You can shop the new creamer flavors at retailers nationwide.
Are you looking for any last-minute holiday gifts, Now you can score a great deal on your next Dunkin’ run. From festive e-gift cards to limited-edition packaged coffee flavors to sweet ornaments, Dunkin’ has something to help cross everyone’s name off your list.
Holiday Dunkin’ E-Gift Cards
Send virtual cheers to teachers and other essential workers as well as friends and family near and far with a Dunkin’ e-gift card through the Dunkin’ App. The festive holiday designs are the perfect way to spread cheer. You can even treat yourself to a last-minute holiday gift when you purchase $50 worth of e-gift cards and receive your own $10 promo card.
Dunkin’s Polar Peppermint flavored coffee offers the classic combo of white chocolate and peppermint flavors.
Dunkin’ Ornaments - Elf on the Shelf
Dunkin'
Dunkin’ even has stocking stuffers. Pick up an Elf on the Shelf ornament at your local Dunkin’.
Dunkin’ Ornaments - Dunkin’ Latte
Dunkin'
Perfect for a gift topper or stocking stuffer, this Dunkin’ Latte Ornament is available at your local Dunkin’.
Dunkin’ Mugs
Dunkin'
Gift the coffee lovers in your life a new favorite mug. There is a variety of special, limited-edition styles this season like the Ceramic Sweater Mug at participating Dunkin’ restaurants.
This holiday season, kiss the canned cranberry sauce of your youth goodbye and make a homemade cranberry sauce instead. Using real cranberries lets you adjust the sweetness levels yourself, and you can spice it up with new and interesting flavors. Plus it’s not just for the turkey—use the leftovers in everything from yogurt to waffles to smoothies. Scroll down to see our favorite recipes below.
Chef Ryan Rendano offers up a wonderfully spiced version of cranberry sauce that only takes 20 minutes to make. We love that the recipe includes lemon and orange, some of the best winter produce around. Get it here.
Maple Cranberry Sauce
This easy cranberry sauce from The View from Great Island takes just 15 minutes to make, is made with just two ingredients, and has the perfect amount of tartness. Get the recipe here.
Keep it simple with this easy recipe from Eat Within Your Means. It’s sweetened with apple cider and maple syrup instead of sugar and makes a perfect alternative to the canned stuff. To get the recipe, click here.
This refreshing take on cranberries from Kevin Is Cooking turns the traditional sauce on its head. Instead of cooking the cranberries, they’re blitzed up with orange and mixed with cherry jello to make a yummy relish. Cross your fingers for leftovers—this will taste fantastic on those day-after-Thanksgiving turkey sandwiches. To grab the recipe, click here.
This paleo sauce from Anya’s Eats is sure to be a crowd pleaser. The cranberries are complemented by fresh orange juice and ginger. Just a touch of maple sugar ensures that the berries’ bright flavor shines through. Get the recipe by clicking here.
Step outside the box by making this flavorful chutney from Magnolia Days. Not only will it taste great with the turkey, but you can also pair it with cheese and crackers for an easy appetizer. With apples, brown sugar, cinnamon and jalapenos, this sauce is bursting with bold flavors. To grab the recipe, click here.
Instead of using sugar to sweeten the sauce, this recipe from Dad with a Pan uses fresh mango chunks—yum! Tropical fruit on the Thanksgiving table is definitely something we can get behind. Click here to get the recipe.
The secret ingredient in this recipe by 2 Aussie Travellers is balsamic vinegar—it cuts the bitterness of the cranberries while adding some depth. The thicker, chunkier texture keeps the cranberries closer to their natural state, unlike some of the more jelly-like sauces. To get the recipe, click here.
Pears, cinnamon and ginger come together to help create this sauce from Veggie Inspired. Your whole family will love the warm fall flavors. Get the recipe by clicking here.
If you ask us, Seattle kids are some of the most enterprising and amazing around. And Sadie Davis-Suskind is no exception. We sat down with this MasterChef Junior competitor to see what she’s up to. And lucky us, Sadie even shared an easy-to-make recipe families can whip up just in time for Thanksgiving. Feast your eyes on this!
Carlton Canary
Red Tricycle: What was the first recipe you ever made? How did it turn out?
Sadie Davis-Suskind: I started cooking before I was talking. As soon as I could crawl into the kitchen, I started creating what my 5-year-old chef self thought to be culinary masterpieces. Were these early dishes edible? Probably not. But it was these experiences that initially fueled my love of cooking.
Jewish foods are the foods that I first learned to cook while watching and helping my grandmother, Sally and my mother, Rebecca make traditional dishes for Jewish Holidays. My favorites are a beautifully flavorful red wine simmered brisket and to contrast that, as nobody really likes the traditional bland gefilte fish, I make a whitefish fritter with beet vinaigrette that is amazing!
RT:When you’re not busy cooking up something in the kitchen, what else do you enjoy doing?
SDS: My second passion, if I’m not cooking, is theater. If I’m not in the kitchen I’m on the stage. I love the camaraderie and creativity of the Theatre Community. I so enjoy starting from scratch, with just an idea of what I want to create, adding in my own flair, working with a team and creating something beautiful, much like cooking.
RT:We know that eating healthy is important to you, Sadie. What tips or tricks do you have to help kids eat healthy?
SDS: Rather than trying to conceal vegetables within dishes like pasta or zucchini bread, my main focus when creating dishes and encouraging kids to eat healthy is ensuring that vibrant vegetables and nutritious foods are highlighted in the dish. I try to create recipes that use seasonal ingredients to enhance the natural flavors of these foods to make kids (and their adults) excited about eating them!
RT:What’s the coolest thing you’ve done since your appearance on MasterChef Junior?
SDS: Since being on MCJ, I’ve had incredible opportunities: I've been invited to film promo videos for artisan food companies; I've appeared on several TV stations getting out the message that great food and cooking is accessible to kids as well as adults; I've got to meet some of my culinary heroes, Tom Douglas and Ethan Stowe to name two; and I have my very own weekly column in the Seattle Times where I am given full creative freedom to create dishes I think kids and their families will love.
RT: Do you have any advice for young chefs-in-the-making?
SDS: Follow your dreams. Don’t let anyone get in your way. Don’t use a recipe, taste with your heart (and your palate!) and don’t go by the rules. Make all creations uniquely yours.
RT: Sadie, would you share a seasonal recipe with us?
SDS: Sure!
Rebecca Davis-Suskind
Sadie’s Apple Brown Butter Blondies You'll need: 9” square baking pan Medium saucepan Medium-sized mixing bowl (x2) Parchment paper Whisk Toothpick
Ingredients For the apples: 2 cups peeled, chopped apples (I usually use granny smith but you can use any tart apple type you like) 1/2 tbsp. brown sugar 1/8 tsp. cinnamon
For the bars: 1 cup unsalted butter, cut into pieces 2 1/3 cups all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 2/3 cups packed brown sugar 2 large eggs, at room temperature 1 1/2 tsp. vanilla extract 3/4 cup chopped nuts, optional (pecans or walnuts) non-stick cooking spray
1. Preheat your oven to 350 degrees. Spray your baking pan with non-stick spray. Then, line your pan with parchment, leaving the paper to hang over the pan. This will make it easier to cut the blondies after they are baked.
2. In your saucepan, add the butter and melt it over medium heat until it turns a beautiful brown color and smells nutty, about 5-6 minutes. Take the pan off the stove and pour the contents into a mixing bowl.
3. In the same pan, add your apples, brown sugar and cinnamon. Stir and cook over medium heat for about 3-5 minutes, until the apples have softened a bit.
4. In a medium mixing bowl, whisk in your flour, baking powder, cinnamon, nutmeg and salt.
5. In another medium bowl, whisk in one cup of your browned butter, your sugar, the eggs and vanilla extract.
6. Into the flour bowl, pour the wet ingredients. Mix until everything is well combined. Gently add in your apples (and nuts if using).
7. Pour your batter into the prepared pan.
8. Bake for 30-35 minutes until your blondies turn golden brown and a toothpick inserted into the center comes out clean.
9. Let your blondies cool down. Cut into squares and enjoy!
Want to keep up with Sadie? You can follow her on Instagram.
What’s a more delicious treat than a batch of mom’s homemade, fresh-baked cookies? Probably not much, but combining them with ice cream à la Baskin-Robbins’ ‘Mom’s Makin’ Cookies’ flavor has to be high on the list.
The ice cream retailer announced on August 4th (AKA National Chocolate Chip Cookie Day) that this fan-favorite flavor is returning to shops as August’s Flavor of the Month.
The ‘Mom’s Makin’ Cookies’ flavor originally launched for Mother’s Day in 2014 and is packed with cookie flavors. It combines brown sugar flavored ice cream with chocolate chip cookie pieces, chocolate flavored chips and a cookie dough-flavored ribbon.
The flavor will be available at Baskin-Robbins locations nationwide for a limited-time during August and September, and there’s no time like the present to treat yourself! The only question now is: cup or cone?
If you’re anything like us, your favorite part of camping is sharing homemade meals around the campfire. There’s something magical about firing up the fire pit and making s’mores with the kids. This summer, take your campfire desserts to the next level with these unique (but still simple!) camping recipes. From blueberry crisp in a dutch oven to melty, marshmallowy banana boats, there’s something for everyone. Keep reading to get inspired.
Switch things up on your next camping trip with this awesome dessert pizza from Spaceships & Laser Beams. You can customize the toppings to your family’s taste, using anything from fruits and berries to marshmallows and chocolate chips. Click here to see the recipe.
No camping trip is complete without s’mores, and we’ve got you covered with a bunch of unconventional takes on the campfire classic. Click here to see them all.
With just four ingredients, this s’mores-inspired creation from A Duck’s Oven is super easy to throw together over the fire. Melty marshmallows, fresh strawberries—what’s not to like? To get the recipe, click here.
Apple crisp over the campfire—it doesn’t get any better than that. This recipe from Gimme Some Grilling includes instructions to make it over the fire, on the grill or in the oven. Don’t forget the ice cream! Click here for all the details.
These fun campfire cones from Pip and Ebby are guaranteed to be a hit with the little ones. Fill up an ice cream cone with goodies (think marshmallows, berries, chocolate, graham cracker pieces), wrap them in foil and heat them over the fire. To get the recipe, click here.
Via Dandies, here’s a new twist on kabobs that we haven’t seen before—fruit kabobs! Fruit and Dandies marshmallows are placed on skewers, then lightly charred to get a little caramelization. Click here to grab the recipe.
This sweet recipe from Almost Supermom will get everyone in on the action. All you need is a tube of crescent rolls, cinnamon sugar and a frosting drizzle if you like. Using s'mores skewers, roll the crescent dough around the skewer and roll in the cinnamon sugar. Cook over a campfire for about five minutes, rotating frequently. Top with a drizzle of frosting.
Using your cast iron skillet or a foil baking dish, top blueberries with a crisp topping that's made by combining oats, cinnamon, sugar and spices. Dab with butter, cover with foil and bake away! Mommy Hates Cooking says that you can use any fresh fruit or even canned fruit in place of the blueberries. Top it with vanilla ice cream that you can make in a bag and HEAVEN. Bonus: leftovers are perfect for breakfast.
This brilliantly-easy dessert (or breakfast?) from The Starving Chef uses store-bought individual shortcakes, canned pineapple rings, brown sugar and maraschino cherries to create this kid-favorite treat over the campfire.
This recipe from Tablespoon is super easy and fun as it cooks the brownie right inside an orange peel! Use your favorite boxed brownie mix and get these puppies baking over the fire in no time.
For this delicious campfire treat, start by peeling a portion of the banana and splitting the banana down the middle length-wise. You can stuff it with whatever you'd like including chocolate chips, mini marshmallows, Teddy Grahams and trail mix. Wrap each banana in foil and roast over the fire. Let these guys cool off before you enjoy them as the banana will be hot!
People are stuck at home missing their favorite foods. Luckily some brands have been sharing their fan-favorite recipes. Now Ben & Jerry’s is stepping up to satisfy our sweet tooth.
8 tbsp. unsalted butter (1 stick), room temperature
1 cup brown sugar, packed
2 tbsp. heavy cream
1 tsp. vanilla extract
½ tsp. kosher salt
1 cup flour
½ cup chocolate chips
Prep Time: 15 minutes
Total Time: 15 minutes
Total Yield: About 2 cups
Step 1: Gather all your ingredients.
Step 2: First, heat treat the flour to ensure it is safe to eat. Do not skip this step, untreated flour can contain contaminants and is not safe to eat. Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between. Use an instant-read thermometer to ensure that the flour reaches 165°F throughout.
Step 3: In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.
Step 4: Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.
Step 5: Fold in the chocolate chips.
Step 6: Serve and enjoy!
Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.
Craving an ooey, gooey chocolate chip cookie? Disney has been releasing tons of magical recipes as of late, and the newest one is a feast for the senses.
Jack-Jack’s Num Num Cookie Recipe was shared last month via Instagram and in case you missed it, we’ve got it right here! The nine-ingredient recipe will whip up a batch just like the ones you’d find at Disneyland’s Pixar Pier, which will hopefully keep you happy until the parks reopen.
photo: Disney
To make Jack-Jacks’ famous treats, gather chocolate chips, flour, butter, baking soda, sugar, eggs, vanilla, salt and brown sugar. Then follow the instructions in Pixar’s Instagram post below!
It’s no big secret that Pop-Tarts are more of a dessert than a breakfast pick. Now the pasty pouches are officially moving to the dessert aisle—and pairing up with ice cream icon Good Humor!
Pop-Tarts Brown Sugar Cinnamon ice cream bars are modeled after the classic Chocolate Eclair and Strawberry Shortcake on-a-stick treats. With a delish chilly center and a crunchy coating, these bars have everything you already love about Good Humor desserts.
So what can you expect from these frozen treats? According to the Good Humor website’s description, “Bringing together the magic of two magical brands, Pop-Tarts and Good Humor, this is a classic ice cream on a stick dessert that you can enjoy without guilt, and share with your kids and grand kids knowing it’s the real thing, from a name you can trust.”
While you can’t find the six-packs of this dairy delight in the breakfast aisle, you can nab a box in your grocer’s freezer section. Visit Good Humor’s website here to find a retailer near you.