Thursday, January 31, 2013

January Foodie Penpal


I always look forward to receiving my foodie penpal package each month. It is almost as fun sending one out too.  This month Elizabeth at Food Ramblings sent an amazing box, so much I had to grab my camera and snap a few photos before I ate it all. I ate the Hershey's chocolate right away and stuck a few of the nutty granola bars in my lunch. I plan to use the onion dip mix to make Italian beefs on the crock-pot and the honey is going in one of my many baked oatmeal recipes I have bookmarked. I surprised a co-worker with the coffee chocolate bar and coffee at work. She was very appreciative!

I was super excited to receive a bottle of Anchor Bar Buffalo Wing sauce. Quite a few years ago, I went on a trip to the Niagara falls. We stopped off at Anchor Bar in Buffalo, New York and had THE BEST wings!!! If you have not been there I highly recommend going and ordering a gigantic platter of their famous chicken wings.

Check out Leslie at My Kitchen is open,  to see her wonderful blog and the package I sent her.

Foodie Penpal is a wonderful monthly program. If you would like to learn more about it or/and join click on the Foodie Penpal Stamp

The Lean Green Bean

And now it's time for some details about Foodie Penpals.  In case you’re a new reader, here’s a reminder of what the program is all about:
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 
-Foodie Penplas is open to US, Canadian & European residents.  Please note, Canadian Residents will be paired with other Canadians only. Same with Europeans. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 
If you’re from the US or Canada and are in participating for November, please CLICK HERE (www.theleangreenbean.com/foodie-penpals/) to fill out the participation form and read the terms and conditions. 
You must submit your information by February 4th as pairings will be emailed on February 5th!

*If you're from Europe, please CLICK HERE (www.thisisrocksalt.com/foodie-penpals/) to signup.
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Wednesday, December 12, 2012

November NatureBox Snacks




Organic snack box from NatureBox

I am in love with this monthly snack because I am trying new items that I normally would never by at a store. This company has taught me that healthy snacks can be taste amazing. NatureBox is a monthly subscription for $19.95 and in return you receive a box of 4-6 full size packages of healthy all natural snacks. If you would like to subscribe to NatureBox to click here.

  • Carrot Chips
  • Roasted Garlic Pumpkin Seeds
  • Chipotle Maple Almonds
  • Country Ranch Peas
  • Cinnamon Spiced Granola

December NatureBox Snacks




 Organic snack box from NatureBox

I am in love with this monthly snack because I am trying new items that I normally would never by at a store. This company has taught me that healthy snacks can be taste amazing. NatureBox is a monthly subscription for $19.95 and in return you receive a box of 4-6 full size packages of healthy all natural snacks. If you would like to subscribe to NatureBox to click here.
  • Pistachio Power Clusters
  • Dried Pears
  • Lemon Pucker Pistachios
  • Masa Crisps
  • Wild Blueberry Granola

December Love with Food Treats

Love with Food

Discover Great Food for a Great Cause
Get 8+ NEW gourmet foods delivered to your door for $10/month 
and Love with Food will donate a meal to a hungry child.

Take a look at the December box

The Postcard Project Cookie Swap 2012



The Postcard Project Cookie Swap 2012

 
I choose to make white chocolate peppermint snowflake cookies. The recipe is at the end of this post.


 I sent and received cookies from the following people. Since most of them are not food bloggers, I will do my best to link up their recipes to this post.

Michele  sent Peanut Butter Pretzel Bites
Becky sent Caramel Butterscotch Cookies and Chocolate Candy Cane Cookies
Veronica sent Cranberry Bliss Cookies and Veronica's Blue Ribbon Almond Fudge Cookies
Marcia sent lots of yummy cookies!!!!


Roll/Cut Peppermint White Chocolate Cookies
Credit given to the Sweet Adventures of Sugarbelle for cookie recipe
and SweetHope Cookies for peppermint kiss idea




Ingredients
1 cup of softened unsalted butter            
1 ½ cups of confectioner’s sugar
1 egg
2 teaspoons of vanilla extract
1 teaspoon of salt
2 ½  -2 ¾  cups of all purpose flour
2 teaspoon of baking powder
½ cup of finely ground/crushed Hershey’s candy cane kisses
White chocolate to dip the cookies in (not sure exact amount  because I made 9 dozen cookies)


Directions
  1. Preheat the oven to 400°
  2. Cream the butter and confectioner’s sugar together in stand mixture
  3. In small cup or bowl, combine egg and vanilla. Then add it to the butter sugar mixture. Mix until the egg is incorporated in the butter sugar mixture.
  4. In a separate bowl, combine the flour, salt, baking powder and ground candy cane kisses and whisk it.
  5. Slowly incorporate the dry mixture into the wet mixture. Mix until it is combined (most of dough is stuck to paddle). If dough is really sticky add a little more flour.
  6.  Roll out the dough on a floured surface to ¼ an inch think.
  7. Then cut and bake at 400° for 5-8 minutes depending on your oven. 
  8. Melt some white chocolate on a double boiler (glass bowl on top of a pot of boiling water)
  9. Once the cookies have cooled, dip them in melted white chocolate and  lay them on wax paper to harden.

Great Food Blogger Cookie Swap 2012


The Great Food Blogger Cookie Swap 2012

The Great Food Blogger Cookie Swap 2012

I choose to make white chocolate peppermint snowflake cookies. You can find the recipe at the end of this post.


If you would like to check out more cookie recipes visit the food bloggers that I sent cookies to and those I received cookies from:

*** Matcha Swirl Cookies from Robin at Mom Foodie
***Cream Cheese Shortbread w/Walnuts Cookies &
Biscotti al Rosmarino con Pinolie Mandorlee from Monica at Sweet Bites
***Molasses Spice Cookies from Esme at Chocolate and Croissants

I sent cookies to:
Emily at Cookie District
Lauren at  Making Life Sweet
Ashley at GirlyObsessions


Roll/Cut Peppermint White Chocolate Cookies
Credit given to the Sweet Adventures of Sugarbelle for cookie recipe and SweetHope Cookies for peppermint kiss idea

Ingredients
1 cup of softened unsalted butter            
1 ½ cups of confectioner’s sugar
1 egg
2 teaspoons of vanilla extract
1 teaspoon of salt
2 ½  -2 ¾  cups of all purpose flour
2 teaspoon of baking powder
½ cup of finely ground/crushed Hershey’s candy cane kisses
White chocolate to dip the cookies in (not sure exact amount  because I made 9 dozen cookies)



Directions
1.    Preheat the oven to 400°
2.    Cream the butter and confectioner’s sugar together in stand mixture
     3.    In small cup or bowl, combine egg and vanilla. Then add it to the butter sugar mixture. Mix until the egg is incorporated in the butter sugar mixture.
    4.    In a separate bowl, combine the flour, salt, baking powder and ground candy cane kisses and whisk it.
     5.  Slowly incorporate the dry mixture into the wet mixture. Mix until it is combined (most of dough is stuck to paddle). If dough is really sticky add a little more flour.

6.  Roll out the dough on a floured surface to ¼ an inch think
7. Then cut and bake at 400° for 5-8 minutes depending on your oven. 
8.  Melt some white chocolate on a double boiler (glass bowl on top of a pot of boiling water)
9.  Once the cookies have cooled, dip them in melted white chocolate and lay them on wax paper to harden.