Calling all taco lovers! If your mini me loves whipping up play creations, then they’ll love this absolutely adorable Fill & Fold Taco and Tortilla Set from Melissa and Doug.
The taco-tastic kit comes with everything kiddos need to host their own Taco Tuesday. Use the skillet, knife and wooden spoon to cook up chicken, shrimp, beef, tomato, onion, avocado, pepper, shredded cheese, pinto beans and crema before topping off with hot sauce!
photo: Courtesy of Melissa & Doug
The set comes with a foldable tortilla, hard-shelled taco and menu cards so your chef can craft fajitas, burritos or tacos to order. The set is for kids three and older and even comes with a hinged container for easy storage.
Getting kids to eat vegetables is hard enough. Why not make things a little easier on yourself by outsourcing that task to the experts? Explore these vegan, vegetarian and plant-based restaurants with new and inventive ways of serving up one of the most important food groups. These kid-friendly spots will have your crew eating their daily greens in no time.
San Francisco
Nourish Cafe
Head on over to a cozy corner off of California Avenue for nutrient-packed lunch for you and your little ones. There are salads and nourish bowls for you, and a variety of smoothies for your family. If a house-made nut and seed "not-tuna" sandwich sounds too exotic, try the "Nourish Burger" made out of quinoa and black beans instead. Nourish is strictly breakfast and lunch only. Pro Tip: There's a second location at 1030 Hyde street that is open until 7 p.m. Mon.-Thurs.
Wildseed truly has something for everyone at this plant-based restaurant. They have a variety of veggie burgers, vegetarian pizzas and red velvet flaxseed pancakes (brunch only!) for the kiddos, salads, and bowls for you and a full bar for anyone needing a little pick-me-up. Wildseed attempts to keep their ingredients local, and their menu nutritious with their registered dietician on staff. Take solace knowing this restaurant is owned by the same people who own Super Duper, so the burger must measure up. Pro tip: Check out their Brunch menu on Saturday or Sunday.
2000 Union Street San Francisco, CA Online: wildseedsf.com
Greens
Jennifer Snyder
We would be remiss to NOT include Greens restaurant who has been setting the standard for vegetarian food since 1979 in San Francisco. Located in a beautiful setting right on the Bay down in Fort Mason, Greens is sure to keep kids distracted by the boats, the Bay and the foot traffic long enough for their food to arrive. Take your friends who claim to be true meat lovers to this restaurant. The food is so good, they won't know what hit them. Shhhhh there's a secret kids menu that is incredibly accommodating for any picky tiny bellies. If you're still not convinced your kids will find something to eat, try the brunch menu—it's a sure-thing!
Souley Vegan opened in Oakland in 2009 and has since spread to San Francisco and even Los Angeles. This restaurant serves up all the typical soul food fare including Gumbo and Jambalaya but with a plant-based spin. For any little ones who consider this menu too adventurous, no problem Souley's got you covered with a PB&J or a delicious black bean and quinoa burger all of which are sure to get a solid two thumbs up.
Although the title would suggest otherwise, this is a 100% plant-based Italian restaurant serving up all the usual fare but with a vegetarian spin. Your kids will have no trouble finding something to whet their palate, but they may have trouble landing on a decision. Even their kid's pasta has three choices for a sauce: plant-based tomato sauce, butter sauce with nutritional yeast (they'll never know what hit them!), or a creamy cashew-based pesto sauce. Head on over to Berkeley for this delightful refresh of your usual Italian fare.
Chef, father and owner Toriano Gordon opened this restaurant in the Lakeshore district of Oakland after adapting a plant-based diet into his own life. He decided to share his cooking with a larger population outside of his own family and we're all glad he did. Your kids can choose from things like the "Smackaroni", "Deep-fried grilled cheese", or an "Impossible Burger" while you decide between the "Nacho cheesesteak" made from plant-based brisket or the "Impossible Tacos". Just don't tell your kiddos it's all vegan.
500 Lake Park Ave Oakland, CA Online: veganmob.biz
Peninsula/South Bay
Chef Reina
Chef Reina
Chef Reina, aka Nick's Kitchen, has been serving up Filipino plant-based fare in Daly City since 2016. It has all the usual Filipino food you would expect including a Loco Moco, Ube pancakes, and Adobo "Chicken". Chef Reina has set the standard with the Peninsula's first Filipino Vegan restaurant. The switch from Nick's Kitchen to the online storefront of Chef Reina happened due to COVID to ensure the Peninsula would not lose its beloved fare. Pro Tip: Chef Reina is available for pick-up or delivery only.
25 Washington St Daly City, CA Online: chefreina.com
Happy Hooligans
Jennifer Snyder
Happy Hooligans is putting its own spin on fast food by creating a take-out only menu with Vegan Burgers, Vegan Fish N' Chips, and Bacon Ranch Cheese Fries made with soy and house-made cheese sauce. Your kiddos eyes will pop when you tell them (after they've eaten, of course!) that their chicken nuggets are made entirely from plant-based ingredients.
At first glance, this bistro appears to just be your typical restaurant with very typical menu items, but upon further inspection you'll find all items are plant-based. All burgers are "Impossible Meat", burritos can include farro or sunflower seeds, and the pesto pizza is made with pistachios. Be sure to save room for a cherry soda and a gluten-free peanut butter cup for dessert. Pro tip: Entice your other family members to join you with their local brews on tap.
1899 Mendocino Ave Santa Rosa, CA Online: cozyplum.com
It can't be, can it? Is this THE Amy's from all those vegetarian items in the freezer department of my grocery story? Yes it is! Head up to Rohnert Park, conveniently located basically right around the corner from Scandia Family Fun center miniature golf course. Their menu is complete with veggie burgers, fries and even organic milkshakes. Even if you're not in the area, but looking for a fun Sunday drive, Amy's won't disappoint. Get the full scoop here.
58 Golf Course Drive West Rohnert Park, CA Online: amysdrivethru.com
Slice of Life serves up southwestern food with a vegetarian flair. Complete with the ever-popular avocado toast, a Cali burrito made with cashew queso, and a Californian Rueben with Tempeh. If all this sounds tooo healthy for your little spinach haters, fret not as a kids menu and some healthy beverages are cleverly disguised as enticing sounding juices and shakes.
EPCOT’s Remy’s Ratatouille Adventure is almost here! The Walt Disney Company has announced that the brand new attraction will open on Oct. 1, 2021.
This new ride is a part of the “The World’s Most Magical Celebration” which celebrates Walt Disney World Resort’s 50th anniversary. The debut serves as the kickoff for the event, which will run for 18 months and brings new experiences at the resort’s four theme parks.
Remy’s Ratatouille Adventure will bring park-goers into the award-winning film, Ratatouille. Get ready to shrink down to Chef Remy’s size and navigate through Gusteau’s restaurant!
You’ll find the new attraction in the expanded area of EPCOT’s France Pavilion, along with new restaurant, La Crêperie de Paris. The new eatery offers table and quick-service options, serving up treats like sweet crepes, savory buckwheat galettes and authentic French hard cider.
Your budding chef wants nothing more than to play all day in the kitchen. While you’ve already nixed the notion of stove-side play, your kiddo is still all-in for creative cooking fun. Here’s where KidKraft’s new Foody Friends line comes in to play!
KidKraft will debut two all-new kitchen-themed activity centers this coming August. With imaginative animal themes, bright colors, and plenty of gadgets to explore, these must-have picks are the perfect addition to your child’s pretend play area.
The KidKraft Foody Friends Cooking Elephant Activity Center ($99.99) features a water spout trunk, a pop-o-matic popcorn pan, color change eggs, a fridge door maze, and so much more! The 360-degree play center is two-feet tall and includes 18 awesome accessories.
Along with the Cooking Elephant Activity Center, KidKraft is also debuting the Deluxe Baking Fun Puppy Activity Center next summer (also $99.99). Like the elephant-themed kitchen center, the puppy-inspired baking center also features 360-play, 18 accessories, and is two-feet tall. This center gives kiddos the chance to cut out cookies, roll dough, stack cake tiers, and “bake” cookies in the oven.
Both kitchen-themed play centers are made for children ages two and up. The sets will be available for purchase this coming August.
Duff Goldman and his wife Johnna are parents! The Kids Baking Championship host and chef announced the arrival of Josephine Goldman on his Instagram and we’ve never seen the pastry chef so in love.
Goldman shared all the deets about Josephine’s birthday, birth weight and his adoration for wife. The two married in January 2019 and this is the first child for both.
Throughout his relationship with Johnna, Goldman has lovingly referred to her as his “muffin.” So it was no surprise when the duo announced a “mini-muffin” was due this January, and fans were able to follow along on Johnna’s Instagram for much of the pregnancy.
Dinner in the time of Corona. You can’t dine in, but you can take out. And so, we asked more than a dozen foodie parents—chefs, cookbook authors, restaurateurs and more—the local restaurants they go to for delicious delivery these days. (We also found out the NYC restaurant they can’t wait to go to with their kids when they can.) Plus: ways you can support local restaurants. Read on, and order in!
Erik Ramirez: Chef and Managing Partner of Llama Inn
Erik Ramirez
Where: Bed-Stuy, Brooklyn
Kids: Two, ages 6 and 4
Order-In Now: “The best way to support our local NYC restaurants is through Summerlong Supper Club. Llama Inn has joined with 15 incredible restaurants to offer a one-of-kind 16-dinner club subscription where 100 percent of sales go directly to us, the restaurants. But availability is limited so it’s something you'll want to jump on quickly.”
Dine-In Later: “Amazzacaffe. It’s a small neighborhood Italian restaurant in Williamsburg. It’s a 10-minute walk from Llama Inn. The food and vibe are great. I like going there after work. Can’t wait to go back.”
Tina Chiu-Maes, Owner, Gaddy Lane
Tina Chiu-Maes
Where: Kensington`, Brooklyn
Kids: Two, ages 4 and 1 1/2
Order-in now: "Now that we work in Industry City, we have been stopping by the stalls at Japan Village. Our kids especially love the udon at Gohei there."
Dine-in later: "For meals to look forward to when all this is over, Ugly Baby on Smith Street in Carroll Gardens is a top contender. We look forward to sitting elbow-to-elbow with other diners in their cozy space while sweating and panting over their incredibly delicious, incredibly spicy Thai food. We're also looking forward to Korean bbq for the delicious food and the family-style aspect of cooking and eating around a grill. For that, we can't wait to return to Mapo BBQ in Queens and Insa in the Gowanus."
Katie Workman: Creator of the mom100 website, author of Mom 100 Dinner Solved
Katie Workman
Where: Upper East Side
Kids: Two
Order-In Now: “Anything local like bagels and salmon from Zabar’s, Zucker’s or Sables. Ice cream from Sugar Hill Creamery in Harlem. If there’s a cheesecake you love from a restaurant you used to go to, order that and pick it up for holiday dessert or Flan from your favorite Mexican restaurant.”
Dine-In Later: “Every single sushi restaurant in NYC in alphabetical order or maybe in order of distance from my home!”
Gail Simmons: Food expert, cookbook author, judge on Top Chef and host of Top Chef Amateurs
Gail Simmons
Where: Cobble Hill, Brooklyn
Kids: Two, ages 2.5 and 7
Order-In Now: “Any and every local independent restaurant, diner, bakery and coffee shop is worth supporting this winter, so pick up or get delivery as often as you’re able. I’ll be grabbing hot cocoa with the kids when we are out at the park, getting our favorite pizza or dumplings for dinner once a week, picking up from the outstanding Sichuan and Thai restaurants down the street on the way home from weekend errands and ordering great bread and pastries from the multitude of bakeries in my neighborhood and beyond. The best thing about living in New York City is the ability to curb any imaginable craving, from Malaysian Nasi Lemek to Polish Perogies, at the click of a button, and/or a short walk or drive for curbside pickup. So let your favorite spots know you love them. This winter, it's about take out!”
Dine-In Later: “When life allows, we can't wait to get back to Insa in Gowanus with our kids and friends! We all adore their mandu (dumplings), Korean fried chicken, Japche noodles, Bibimbop and Bulgogi and our daughter loves to help cook on the table grill. We can’t wait to then take over one of the karaoke rooms in the back for lots of silliness, singing and celebration (and maybe a few adult cocktails!).”
Debbie Koenig: Creator of The Family Plan, a meal-planning newsletter for parents
Debbie Koenig
Where: Sunnyside, Queens
Kids: One, 14
Order-In Now: “My neighborhood just started a drive to get everyone to make a pledge: If we can afford it, we’ll spend $25 per person each week at local restaurants. We’ll be ordering plenty of pizza, ramen, Middle Eastern food, and momos (Tibetan dumplings, yum).”
Dine-In Later: “My kid is colossally picky, so finding a place we all enjoy can be tricky. During lockdown, we discovered Momo Crave—he’ll eat the fried momo and the chicken wings, which is pretty miraculous. We’ve been ordering from there regularly, but we haven’t set foot inside yet. I can’t wait to go in person!”
Bjorn Boettcher, Co-Owner, Der Pioneer
Where: Kensington
Kids: 3, sons ages 19 and 9, and a 6 six-year-old girl
Dine-in later: "Maison Yaki when indoor seating will be available again. My favorite dish is the okonomi yaki."
Petrushka Bazin Larsen and Nick Larsen: Owners, Sugar Hill Creamery
Petrushka Bazin Larsen & Nick Larsen
Where: Harlem
Kids: Three, 8, 4 and 2
Order-In Now: “Most people know us for our Blueberry Cheesecake ice cream, which we call "Chairperson of the Board," and our "Harlem Sweeties" flavor, which is a salted caramel ice cream that includes brownie pieces and butterscotch morsels. Ice cream in winter is never a bad idea!”
Dine-In Later: “We love pizza pies from the Patsy’s in East Harlem, so we’ll probably head there for a pie with minced garlic and a separate one with pepperoni.”
Adam Caslow: Co-CEO, Acme Smoked Fish Corporation
Adam Caslow
Where: Fort Greene, Brooklyn
Kids: One, nine months
Order-In Now: “We are new to Fort Greene and have enjoyed outdoor dining at places like Walter's, Evelina and Miss Ada. However, we’ve also discovered many new restaurants that deliver to us like the spectacular Claro BK. One idea: Try ordering in from restaurants beyond your typical walking radius–it opens up lots of options.”
Dine-In Later: “I’m looking forward to going out with bigger groups of friends and their kids all together. Burgers, beers and apps spread over a large table at Mel’s Burger Bar with a mess of kids and adults laughing and playing together–it’s already making me smile.”
Matt Pomerantz & Alixx Schottland: Owner Zucker’s Bagels and Smoked Fish/Over the Rainbow Entertainment
Matt Pomerantz & Alixx Schottland
Where: Tribeca
Kids: Two, 18 and 21
Order-In Now: “Zucker’s of course. For the classic bagel lover our go-to is the Traditional with Nova Scotia salmon, cream cheese, tomatoes, red onions and capers on an everything bagel. We also love to order from Locanda Verde and American Cut Steakhouse—two neighborhood gems with amazing food and decadent desserts.”
Dine-In Later: “Odeon is a classic that’s stylish, super kid-friendly and a real downtown institution. The food is delicious and the vibe is always low-key cool. We love the French onion soup and the boys love the tuna burger and the steak frites! We love Pizza Bungalow in the Flatiron area and we will also go running back to Marc Forgione for the amazing farm-to-table experience. The super comforting chicken under a brick and 28-oz tomahawk steak are two of our favorites along with the incredible hospitality from Chef Forgione and his team. Go hungry!”
Dana Bowen: co-founder, The Dynamite Shop, a Brooklyn-based cooking school for kids that now hosts classes online
Dana Bowen
Where: Greenwood, Brooklyn
Kids: One, 15
Order-In Now: ‘Fresh homemade pasta from Pasta Louise in Park Slope. They even do great fun kits where you get the pasta, sauce (they have many!) and bottle of wine. Do yourself a favor and opt in for the local burrata and prosciutto add-on. This is an amazing mom-owned business and women-led kitchen: they’ve been thriving during the pandemic with their outdoor dining and takeaway, and their food is exactly what we need right now. Comfort carbs!”
Dine-In Later: “The last place we ate indoors will also be our first: Fonda, Roberto Santibanez’s amazing Mexican restaurant in Park Slope. We are so lucky to have such a gem in our neighborhood: Our family dreams about his mole and stacks of fresh tortillas. And queso fundido with chorizo, because, who doesn’t love a hot plate of melted cheese!”
Sara Kate Gillingham: co-founder, The Dynamite Shop
Sara Kate Gillingham
Where: Bed-Stuy
Kids: One, 13
Order-In Now: “I like to order Chirashi (rice bowls) from Silver Rice in Crown Heights when I want something light but comforting. Their Miso Udon soup is great, too. I am also really loving that some of my favorite restaurants have pre-prepped ingredients for sale. I recently picked up a beautiful salad and some frozen ricotta cavatelli and sauce from Roman’s in Fort Greene. It was dinner for two nights and almost made me feel like I was eating there again.”
Dine-In Later: “Wherever I can get a seat! I suspect and hope those who can afford it will want to support their neighborhood restaurants. Roman’s is big one for us. I’ve been going there for many years and want to see them make it through. I love Hart’s right near the Franklin Avenue C stop and Samurai Papa for really superb ramen on Lafayette. There are also many wonderful black-owned restaurants in my neighborhood and it’s important to support them—and it’s easy to since I love the food—so I’ll be visiting places like Peaches HotHouse a lot.”
Disney+ announced that Keke Palmer will host and executive produce the new series Foodtastic. The unscripted build competition series has teams of contestants create whimsical, larger-than-life, Disney-inspired works of art made out of all types of food, including everything from cheese and butter to fruits and vegetables. NYC’s City Cakes founder Chef Benny Rivera and FLOUR SHOP founder Amirah Kassem will serve as judges for Foodtastic. The 11-episode series started production this week and is slated to premiere on Disney+ later this year.
In each self-contained episode, three teams of food artists transform iconic characters into extravagant masterpieces that tell a story from Disney’s legendary IP. These food sculptures will be judged purely on their design, technical skills and narrative, and not by taste. Unused food from each competition will be donated to local food banks.
Palmer is also lending her voice to the new character “Maya” in the upcoming Disney+ revival The Proud Family: Louder and Prouder.
Foodtastic is produced by Endemol Shine North America. In addition to Palmer, Josh Silberman, Sarah Happel Jackson and Endemol Shine North America’s Sharon Levy, DJ Nurre and Michael Heyerman are executive producers.
“It’s time to play the music. It’s time to light the lights.” The Muppet Show Jim Henson’s iconic variety series that started it all, will begin streaming Fri., Feb. 19 exclusively on Disney+. In addition to the first three seasons, fans will be able to enjoy seasons 4 and 5, which have never previously been released on home entertainment.
The Muppet Show stars Kermit the Frog, Miss Piggy, Fozzie Bear, Gonzo, the Swedish Chef, and more in a groundbreaking twist on the classic variety show, blending original songs, sketch comedy, and guest stars into a prime-time hit for all ages.
“It’s going to be great to welcome back longtime fans, and to give a new generation of fans a chance to see how we got our start, how Miss Piggy became a star and so much more,” said Kermit the Frog. “Today, I’m proud to say: ‘It’s time to play the music, light the lights and meet the Muppets on Disney Plus tonight!’ And as for Statler and Waldorf, the two old guys in the balcony, I can only add: ‘Sorry, guys, but….here we go again.”
Originally premiering in 1976, some of Hollywood’s brightest stars stopped by The Muppet Show for unforgettable comedy and chaos including Steve Martin, Elton John, Liza Minnelli, Alice Cooper, Julie Andrews, Bernadette Peters, Diana Ross, Gladys Knight, Gene Kelly, and Mark Hamill.
Not with all five seasons of The Muppet Show, along with other Muppet favorites like Muppet Treasure Island and new hits like Muppets Now Disney+ is now the most sensational, inspirational, celebrational, Muppetational streaming service.
Fall is here, and pumpkins are everywhere! Americans, both young and old, share enthusiasm for this time of year—maybe it’s the trick-or-treating, carving jack-o-lanterns, baking tasty treats, setting up decorations, enjoying pumpkin lattes, baking pumpkin pie, dressing up in Halloween costumes—either way, there’s a comforting feeling and festive energy with this season.
Do You Know The Origins of Halloween?
The tradition originated with the ancient Celtic festival of Samhain, when people would light bonfires and wear costumes to ward-off ghosts. In the eighth century, Pope Gregory III designated November 1st as a time to honor all saints. Soon, ‘All Saints Day’ incorporated some of the traditions of Samhain. The evening before was known as ‘All Hallows Eve,’ and later ‘Halloween.’ Over time, Halloween evolved into a day of activities like trick-or-treating, carving jack-o-lanterns, festive gatherings, donning costumes, and eating treats (source: history.com).
Pumpkin Fun Facts (source: Farmers Almanac)
* The word ‘pumpkin’ comes from the Greek word, pepon, which means a “large melon.”
* Pumpkins originated in Central America.
* Pumpkins are actually a fruit. Many people think it should be our national fruit.
* Pumpkin is also a squash; a member of Curcurbita family.
* The yellow-orange flowers that bloom on the pumpkin vine are edible.
* Native Americans grew and ate pumpkins and their seeds long before the Pilgrims reached this continent. Pilgrims learned how to grow and prepare pumpkins from the Native Americans.
* Pumpkin was most likely served at the first Thanksgiving feast celebrated by the Pilgrims and the Native Americans in 1621.
* The earliest pumpkin pie made in America was quite different than the pumpkin pie we enjoy today. Pilgrims and early settlers made pumpkin pie by hollowing out a pumpkin, filling the shell with milk, honey and spices and baking it.
* Early settlers dried pumpkins shells, cut it into strips and wove it into mats.
* Pumpkin has been prepared in a variety of ways from soups to stews to desserts since the immigration of the first European settlers.
* The ‘Pumpkin Capital of the World’ is Morton, Illinois. Home of Libby’s pumpkin industry.
* The state of Illinois grows the most pumpkins. It harvests about 12,300 acres of pumpkins annually.
* The latest U.S. record (2019) for the largest pumpkin ever grown weighed in at 2,517.5 pounds by Karl Haist of Clarence Center, New York.
* Pumpkins were once considered a remedy for freckles and snakebites.
Natural medicine practitioners have proven that consuming pumpkin seeds reduces the risk of prostate disorders in men.
Decorate Those Pumpkins!
Carving, coloring, painting, and stenciling are just some of the millions of ways to trick-out Jack. The real stars of the night are our little one’s dressed to fright!
What to do with all that pumpkin goo? Check out this bonus recipe, so easy to do!
White Chocolate Pumpkin Cookies with Almond-Maple Cream Cheese
These soft pumpkin cookies are a great snack idea when having a pumpkin carving party! The almond maple cream cheese gives it a nice finishing touch.
Recipe Type: Easy
Time to cook: 40 minutes
Serves: 8
Ingredients
12 oz. butter, softened 3/4 c. granulated sugar 3/4 c. brown sugar 2 eggs 1 c. pumpkin puree 1 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. ground cardamom 1 tsp. vanilla extract 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 1/4 c. all-purpose flour 12 oz. white chocolate chips 8 oz. cream cheese, softened 1/4 c. maple syrup 2 c. powdered sugar 1 tsp. almond extract 1 c. pepitas, toasted
Instruction:
For the Pumpkin Cookies:
* Preheat the oven to 375 degrees.
* In a KitchenAid mixer or using a handheld mixer, add 8 oz. butter, brown sugar, and sugar. Mix for 1-2 minutes or until light in color and fully incorporated.
* Add one egg at a time. Mix.
* Add pumpkin puree, vanilla , and white chocolate chips.
* Fold in flour, cinnamon, allspice, nutmeg, cardamom, cloves, salt, baking soda, and baking powder.
* Line two baking sheets with parchment paper.
* Roll cookie into golf size balls or use a small cookie scoop. Place evenly on the baking sheets. There should be 12 cookies on each sheet.
* Gently flattened the cookie dough with the bottom of a spoon.
* Bake 10 minutes.
* Remove from the oven once turned light brown.
* Allow to cool for 2-3 minutes before transferring to a cooling rack.
For the Almond-Maple Cream Cheese:
* In a KitchenAid mixer, add cream cheese, powdered sugar, almond extract, and maple syrup. Mix for 1-2 minutes at medium speed.
* Add 4 oz. of butter (1 tbs. at a time) and mix until fully incorporated. Taste.
* Refrigerate until ready to use.
For the Pepitas:
* Heat an 8 inch pan on medium-low heat. Add pepitas.
* Cook for about five minutes. Stir frequently.
* The seeds will pop, puff up, and become toasted.
* Remove from heat. Set aside to cool.
Assemble:
* Once cookies have cooled, top with almond cream cheese.
* Garnish with toasted pepitas. Enjoy!
—via Chef Ryan Rondeno
Private Chef to the Stars, Ryan Rondeno, is a true master of his trade and is ready to shake up the restaurant industry by bringing elegant dishes, bold flavor, and simple technique to the home front. His masterful cuisine has been relished at large-scale culinary events, gala dinners, and as a personal chef to some of the most notable names in the industry. As founder and owner of Rondeno Culinary Designs and the Rondeno Spice Collection, Chef Rondeno is focused on guiding cooks of all skill levels enhance the flavor of the dishes and experiences to the kitchen table with his FoodCulture App.
Ruthi Davis is a the Founder of Ruth Davis Consulting LLC with over two decades of success in advertising/marketing, media/publicity, business development, client relations, and organizational optimization for a variety of clients. Ruthi is a proud mom and influencer in the parenting and family market as founder of the Superfly Supermom brand.
Instagram-worthy seasonal desserts are taking over our social media feeds. This year hot cocoa bombs have gained popularity among lovers of festive treats. Now you can make your own with easy-to-follow steps thanks to ALDI Test Kitchen.
If you are feeling extra festive you can drop the bombs into a cup of ALDI-exclusive O’Donnell’s Irish Cream for the ultimate holiday taste bud explosion.
Check out the recipe created by Chef Trevor from the ALDI Test Kitchen and captured by Heather at @brownedbutterblondie.
ALDI Hot Cocoa Bombs
Recipe Courtesy of Chef Trevor, ALDI Test Kitchen
Prep Time: 10 minutes Cook Time: 10 minutes (plus 25 minutes to chill and set) Total Time: 20 minutes (plus 25 to chill and set) Servings: 4
Ingredients:
1 package Moser Roth Dark Collection 70% Cocoa Chocolate Bar, finely chopped
1/2 cup Baker’s Corner Mini Semi-Sweet Chocolate Morsels
1 package Beaumont Cocoa Hot Cocoa Mix
Spangler Candy Canes, crushed
Baker’s Corner Miniature Marshmallows
Directions:
Prepare a double boiler over medium-low heat. Meanwhile, combine chopped chocolates and morsels in a small bowl.
Add half of the chocolate to the double boiler. Monitor temperature using a candy thermometer or other food safe thermometer. Do not allow chocolate to rise about 120° F at any point.
Once chocolate is melted and at 110-115°, remove from heat. In small batches, incorporate remaining chocolate. Be sure to melt what you’ve added prior to adding more.
Continue to monitor temperature and stir until temperature reaches 82°. Transfer back to the double boiler and bring to 91°.
At 91° remove from heat, add 2 tablespoons of chocolate to each half of the 3-inch silicone sphere molds. Tilt mold in all directions to properly coat the entire bowl. Let sit for 5 minutes. Reserve remaining chocolate.
The chocolate should have begun to set at this point. Use the back of a spoon to smooth out the inside of the half sphere. Chill for 20 minutes.
Peel molds away to release chocolate. Set aside.
Warm a small sauté pan over low heat. Lightly press one half sphere, open side down, on the sauté pan to even. Place back in mold.
Fill with 1/2 packet cocoa mix, and preferred amount of crushed candy cane and marshmallows.
Repeat step 8, instead pressing the halves together. Allow 5 minutes to set.
Bring remaining chocolate to 88°, drizzle over sealed bombs and decorate with remaining candy canes pieces.