Tuesday, December 11, 2018

Salted Caramel Hot Apple Cider #ChristmasSweetsWeek #Sponsored

This is a sponsored post written by me on behalf of JoyJolt and Torani, #ChristmasSweetsWeek sponsors. 
I received complimentary product for the purpose of review and recipe development, but all opinions are honest and 
they are my own. This page may contain affiliate links.

Welcome to the third day of #ChristmasSweetsWeek! Much gratitude to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating this amazing event. Not only did they keep all of us bloggers organized, but they lined up some great sponsors. Please visit my kick-off post for information about the prizes and to enter the giveaway. You may also enter at the bottom of this post.

For now, here are the bloggers' recipes to inspire you to make some Christmas Sweets...

Beverages


Breakfast


Candies


Desserts




When I saw that Torani was an event sponsor, I did a little happy dance. We have lots of bottles of Torani in our cupboards. We add them to sparkling water for an easy homemade Italian soda; my husband and I add them to coffee for a special sweet treat. But when I received the bottles of Salted Caramel and Vanilla syrups, the boys asked for steamers and hot cider. Done!


And I served the cider in the Caleo double-walled mugs from sponsor Joyholt. You can read my thoughts about the mugs in my Gløgg (Danish Mulled Wine) post from earlier in the week.

Salted Caramel Hot Apple Cider 

Ingredients serves 8
  • 10 C apple cider
  • 3 to 4 cinnamon sticks + more for garnish
  • 5 to 6 whole cloves
  • 4 cardamom pods, cracked open
  • 4 T mulling spices (my homemade version)
  • 5 to 6  pieces candied ginger
  • peel from 1 organic lemon (I used a Meyer lemon) + more for garnish
  • 8 to 16 t Salted Caramel syrup (prefer Torani), divided, depending on tastes (we opt for less)



Procedure
Place all of the ingredients - except the syrup - in a large pot. Bring to a boil, reduce heat immediately. Simmer for 5 to 10 minutes. Strain out spices.

Pour 1 to 2 t of syrup into each serving mug. Pour strained cider into mugs. Garnish with a cinnamon stick. Serve immediately.

The Giveaway
#ChristmasSweetsWeek products 
included in this recipe...
You may find Torani on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.
You may find Joyjolt on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

*DISCLAIMER: Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Papas Bravas + Santiago Ruiz Albariño 2017 #AlbarinoHoliday #Sponsored

This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by 
Snooth for Rias Baixas. Wine samples were provided for this post and this page may contain affiliate links.

After the virtual Snooth tasting of Rias Baixas wines*, we headed over to our Spanish friends' home. They showed me some great Spanish recipes, including their Papas Bravas. It was great to stand around the island in their kitchen, talking about books with the kids, and digging into the potatoes while washing it all down with another Albariño.

In the Glass

The Santiago Ruiz Albariño 2017 is comprised of five different grape varieties native to Rias Baixas. It's a blend of Albariño, Loureiro, Godello, Treixadura, and Caiño Blanco. I've only ever heard of the first grape!

All of the grapes come from the O Rosal area, from vineyards in San Miguel de Tabagon and Tomiño. Clear and bright, this wine has an intense, complex nose that includes fruit, herbs, and minerals. And, for being a white wine, this is surprisingly full-bodied.

On the Plate

Papas Bravas
Susana sent me the recipe she used...and her adaptations. Thankfully she translated it for me because I definitely wouldn't know what "1 cucharada de pimentón picante" meant. Also, in the photo above, the lighter colored sauce is hers; the darker one is a commercial bravas sauce. The homemade one was much, much better!

Potatoes
  • 2 pounds of potatoes, peeled and cubed
  • water
  • oil for frying
Cover cubed potatoes in water and bring to a boil. Cook until the potatoes are fork tender. Drain and set aside. Heat oil in a rimmed pan and pat the potatoes dry. Fry the potatoes in batches until they are golden brown and have a nice crust on the outside. Drain and serve immediately with the salsa.

Salsa

  • 1 cebolla picada (1 chopped onion)
  • 250 g de tomate natural tamizado (250 grams of diced tomatoes - I put a can of diced tomatoes)
  • Pimientos chiles 2, (si te gusta más picante 4) (2 chile peppers)
  • 7 dientes de ajos partidos en trozos grandes (the recipe states 7 cloves of garlic, I added 3 cloves)
  • Pimientos choricero (sundried red pepper paste, I did not use because I did not have any)
  • Aceite virgen extra 150 ml (150 ml extra virgin olive oil)
  • 1 cucharada de pimentón picante (1 T paprika)
  • 60 ml de vinagre blanco (60 ml of white vinegar- I did not put any because we do not like it very much)
  • ½ cucharadita de orégano seco (1/2 t oregano)
  • Una pizca de comino (1/2 t cumin)
  • Una cucharadita de perejil picado (1 t parsley)
  • salt to taste
  • hot sauce, if needed
Heat a splash of oil in a skillet and heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, approximately 8 minutes. Add the garlic, paprika, chile peppers and stir to combine. Cook until fragrant, approximately 1 minute. 

Add the tomatoes and their liquid, oregano, cumin, and parsley. Cook, stirring occasionally, until the sauce has thickened. Transfer the sauce to a blender.

Purée until smooth. You should remove the small cap from the blender lid and cover the space with a kitchen towel; this lets steam escape and prevents the blender lid from popping off. Add the vinegar, if using. Season to taste with additional salt, vinegar (if using), or hot sauce as desired.


Find the Sponsors...
Rias Baixas on the web, on Facebook, on Twitter, on Instagram
Snooth on Facebook, on Twitter, on Instagram
*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Monday, December 10, 2018

Forbidden Rice-Stuffed Bell Peppers #KitchenMatrixCookingProject


This is the second to the last Kitchen Matrix Cooking Project post. Boo! It's hard to believe that Wendy of A Day in the Life on the Farm, Karen of Karen's Kitchen Stories, and I have been cooking along with Mark Bittman's Kitchen Matrix for a year. You can read more about our project here.

And in this final month, Karen picked the recipes. This week, she selected Bell Peppers + 16 Ways. Bittman offers everything from Salsa Sofrito to Frittata. I ended up trying four different preparation for dinner one night. And there was a clear favorite. But, first, here's what the others shared...




Before I share the preparation that received all thumbs up from my crew, here's what I tried...and I will share these recipes soon.

With Killed Shallots

With Anchovies

Vietnamese Style

Forbidden Rice-Stuffed Bell Peppers

I  made a few changes to Bittman's recipe. First I added in a mirepoix of sorts - shallots, carrots, and celery - and, second, I used black rice. Also, I adjusted the temperature down from 450 degrees to 425 degrees F. It might just be my oven, but I am never successful with the temperature that high.


Ingredients

  • 3 to 4 organic bell peppers
  • 1 pound ground meat (I used venison)
  • 3 C cooked rice (I used Forbidden Rice)
  • 2 shallots, peeled and thinly sliced
  • 1/4 C chopped carrots
  • 1/4 C chopped celery
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C chopped parsley
  • 1 C stock



Procedure
Cook rice or use already cooked rice. Preheat the oven to 425 degrees F.

Hollow out the peppers, but keep the caps. In a large skillet, add a splash of olive oil and cook the shallots until they are softened. Stir in the ground meat and cook until fully browned, then, stir in the carrots and celery and cook until those are a little bit softer than fork-tender.

Fold in the rice and the parsley. Season to taste with salt and pepper. Stuff the peppers, packing down lightly. Drizzle with olive oil. Place the peppers in a baking dish and replace the caps.

Pour in the stock and place in the oven for 45 to 50 minutes. The peppers should be soft and nicely charred. Serve immediately.

It's hard to believe we're putting this project to bed next week with a final posting of Brown Rice recipes. I hope you'll join us and continue to be inspired by Bittman's cooking matrices. I know I am!

Sunday, December 9, 2018

Gløgg (Danish Mulled Wine) #ChristmasSweetsWeek #DrinkforJoy #Joyjolt #Sponsored

This is a sponsored post written by me on behalf of JoyJolt and Dixie Crystals, #ChristmasSweetsWeek sponsors. 
I received complimentary product for the purpose of review and recipe development, but all opinions are honest and 
they are my own. This page may contain affiliate links.
This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Welcome to the first day of #ChristmasSweetsWeek! Much gratitude to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating this amazing event. Not only did they keep all of us bloggers organized, but they lined up some great sponsors. Please visit my kick-off post for information about the prizes and to enter the giveaway. You may also enter at the bottom of this post.


One of the #ChristmasSweetsWeek sponsors - Joyjolt* - sent me these double-walled mugs that I knew would be perfect for a hot holiday drink. While I adore the design - because they are quirky and fun - the glasses are thinner and more fragile than I would like for everyday use. So, these will be put away for special occasions. But they are lovely.

From drinks to desserts, here's what the other bloggers are posting today...

Beverages



Breakfast



Candies



Desserts



Gløgg 
Danish Mulled Wine

Whether you call this Gløgg (Danish and Norwegian) or Glögg (Swedish), this Scandinavian mulled wine is warming, delicious, and easily made ahead of time which makes it just perfect for festive parties. There are almost as many variations on this as there are Scandinavians, probably. But the one I like the best includes Aquavit which is a clear, grain-based alcohol that's been infused with seeds and spices. This version that I found is made with caraway seeds and star anise; its scent is spicy and alluring.

Ingredients

  • 1/2 C raisins + more for garnish
  • 1 C Aquavit (you can substitute with brandy or vodka, if you prefer)
  • 1 bottle of red wine, 750 ml
  • 2 C port wine (I used 10-year aged tawny port)
  • 1 C water
  • 1/2 C granulated sugar
  • 3 to 4 cinnamon sticks + more for garnish
  • 5 to 6 whole cloves
  • 4 cardamom pods, cracked open
  • 1/2 t allspice berries
  • 1/2 t juniper berries
  • 3 to 4 pieces candied ginger
  • peel from 1 organic lemon (I used a Meyer lemon) + more for garnish
  • blanched silvered almonds, for garnish
  • fresh cranberries, for garnish

Procedure

Place 1/2 C raisins in a glass bowl. Pour in 1 C aquavit. Let soak for 30 minutes.

Add 1/2 C sugar to a large pot and stir in 1 C water. Heat and stir until the sugar is completely dissolved. Reduce the heat and add cinnamon sticks, cloves, cardamom, allspice, juniper, candied ginger, and lemon peel. Simmer for 5 minutes.

Pour in the aquavit-raisin mixture and the red wine. Add in the port. Bring everything to a simmer but do not let it boil! Adjust seasoning and sweetness to taste.

To serve, strain the Gløgg to remove the spices. Place a pinch of raisins and slivered almonds in the bottom of your serving glass. Pour in the heated Gløgg. Garnish with a cinnamon stick and a cocktail pick with fresh cranberries and lemon peel. Serve immediately. Skål!


Note: Gløgg can be made a day ahead and kept covered at room temperature. Simply reheat before serving. But, again, don't let it boil.

The Giveaway
#ChristmasSweetsWeek products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.
You may find Joyjolt on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

*DISCLAIMER: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Poussins aux Pain d'Epices #BakingBloggers


If you've been following me at all over the past few weeks, you'll know that I've been a little gingerbread-mad - as in I've made half a dozen different kinds of gingerbread cookies, including Speculaas, Gingernuts, and Ontbijtkoek; I've also made gingerbread cake three times in a month! But that recipe hasn't posted yet. Soon, I promise.

So, when Sue of Palatable Pastime, announced the theme of this month's #BakingBloggers, I knew I had to join in. She wrote: "The topic of the month for December will be baking gingerbread - anything gingerbread goes, as long as some part of it is baked. Gingerbread houses, gingerbread cookies, gingersnaps, gingerbread, sauerbraten (with gingersnap gravy), gingerbread flavored "this and that"...let your creativity soar!"

The #BakingBloggers' Offerings

Poussins aux Pain d'Epices

I started doing research about gingerbread used in a savory way. The French had two ways that kept popping up: with fois gras and with pigeon. Hmmmm.... Okay, you'll see the former combination soon. But, I decided to adapt the latter for my purposes and substituted Cornish game hens for pigeon. Though I have sourced some pretty interesting ingredients, I don't think I've ever laid eyes on pigeon meat. Thoughts?!? 

So, I decided to create Poussins aux Pain d'Epices, hens with gingerbread, and I made a stuffing with chestnuts, gingerbread spices, and gingerbread crumbles and seasoned the hens with traditional gingerbread spices. My boys quipped, "Is this a Thanksgiving dinner for hobbits?" Nope. Just eat it.

Ingredients serves 3 or 4

Gingerbread Stuffing
  • 1/2 C celery, chopped
  • 1/2 C carrots, chopped
  • 1/2 C fennel, chopped
  • 2 C whole roasted chestnuts, peeled
  • 2 T butter + 1 stick butter
  • 1 t fresh thyme
  • 4 to 5 C cubed bread
  • 1/2 C gingerbread crumbles
  • freshly ground salt
  • freshly ground butter

Hens
  • 3 cornish game hens
  • 1/2 C sweet white wine  (I used a local Muscat wine)
  • 1/2 C dry white wine (I used a local Sauvignon Blanc)
  • 3 t softened butter
  • 3 lemons, halved (for stuffing the birds, you can use apples, onions or anything else that will fill the cavity)
  • 3 t ground ginger
  • 3 t ground cinnamon
  • 1-1/2 t ground cardamom
  • 1 t ground nutmeg
  • 1 t ground allspice
  • freshly ground salt
  • freshly ground pepper
  • Also needed: three 9" length of 100% cotton twine, roasting pan
Procedure

Hens
Preheat oven to 425 degrees F. Remove giblets from the cornish game hens and stuff them with lemon halves. Use the twine to truss the hens. Place them a roasting pan.

Mix all of the spices together. Rub 1 t butter into the skin of each bird. Spoon the spice mixture over the top and spread it over the surface with a spoon. Add a few grinds of salt and pepper over the birds, then pour the wine over the hens. Put the pan in the oven and roast for 90 minutes. Every 20 minutes or so remove the pan from the oven and baste with the cooking juices.

After 90 minutes in the oven, remove the hens from the oven and let them rest for 15 minutes before serving. While the hens are roasting, make the gingerbread stuffing.

Gingerbread Stuffing
Melt 2 T butter in a pan and add the fennel, carrots, and celery. Cook until the carrots are fork tender. Stir in the fresh thyme. Add the chestnuts and cook for 5 minutes. Place the stick of butter in the pan and heat until completely melted. Mash the chestnuts lightly and add in the bread cubes and the gingerbread crumbles. Toss the bread to coat completely with butter and keep stirring until the bread is softened and the stuffing begins to come together into a ball. Season to taste with salt and pepper. Serve hot with the roasted hens.

Pierniczki (Polish Gingerbread Cookies) #EattheWorld


Here we are in the final 2018 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.



In February we kicked off the project with Cuba; and last month, we posted our culinary nods to Diwali by posting Indian recipes. Every month's challenge has been a blast. When Evelyne announced that we were heading back to Europe, specifically Poland, I knew that I wanted to research if Poland has any gingerbread traditions.



Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Honningkagehjerter from Denmark and Puerquitos (Gingerbread Pigs) from Mexico; I just created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! And just last week I posted some Sherlock-inspired Gingernuts. And those are just the cookies. I've posted a slew of other gingerbread baked goods.

For this event, I wanted to bake some Polish gingerbread cookies. And I found one: Pierniczki. But, it seems that every Polish grandmother has her own recipe. I tried three different versions that were all terrible. In fact, what they all were missing was butter. How can you make a good cookie without butter or oil?!?

But, first, here are the other Polish offerings from the group...

Pierniczki 
(Polish Gingerbread Cookies)

So, this is definitely not a traditional recipe, but I still wanted to create a gingerbread cookie in the Polish tradition of decorating the hearts and snowflakes with royal icing designs. Here we have my version of Pierniczki.


Ingredients


Cookies
  • 1 C butter
  • 1 C organic dark brown sugar
  • 2 eggs
  • 2/3 C unsulphured molasses
  • 6 C flour + more as needed
  • 1 C ground almond meal (or almond flour)
  • 2 T baking powder
  • 1 T ground ginger
  • 2 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground cloves
  • 1/2 t ground allspice
  • 1/2 t ground white pepper
  • 1/2 t ground cardamom
  • Also needed: cookie cutters (I used a snowflake), parchment paper, rolling pin

Royal Icing
  • 3 egg whites, or more to thin icing
  • 6 C organic powdered sugar, or more to thicken icing
  • juice from 1 to 2 organic lemons (I used a Meyer lemon)
Procedure

Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour. 


Preheat oven to 350 degrees F. Roll out dough between two pieces of parchment paper to about 1/4" thick. 



Use cookie cutters and place the cookies on a parchment paper-lined baking sheet. Place the trays in the freezer for 20 to 30 minutes before baking.


Bake in a 350 degree oven for 20 to 30 minutes, depending on thickness. They should be firm and nicely browned.


Cool the cookies on the baking sheet for a minute or so before transferring them to a wire rack to cool completely. Repeat process with remaining dough. 


Royal Icing
Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it's too thin, add more sugar. This icing may be stored in an airtight container in the refrigerator for up to 3 days. Pipe designs onto your cookies and let set completely before serving.


Wesołych Świąt!

That's 'Merry Christmas!' in Polish...at least that's what Google Translate says. Looking forward to a new year of new culinary adventures with the #EattheWorld crew.

#ChristmasSweetsWeek Starts Now! #Sponsored

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals 

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.



Prize #2 Cabot Creamery Co-operative 

Cabot is giving one winner a cheese gift set, including a Cabot Cheese slate cutting board, small cheese cleaver, Cabot custom Bee’s Wrap, an assortment of Cabot’s finest cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.


Prize #3 LorAnn Oils & Flavors

LorAnn is giving one winner a collection of 6 LorAnn Bakery Emulsions, a collection of three LorAnn Oils vanilla extracts, a candy making cookbook, The Sweetapolita Bakebook, and a 12-unit variety pack of LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at LorAnn Oils & Flavors to shop, learn, and discover new recipe ideas.


Prize #4 Joyjolt 

Joyjolt is giving one winner an Aurora Whiskey Decanter Set. Our Aurora Whiskey Decanter set has a timeless and sophisticated design that adds both class and style to any table. This set is hand made with top quality lead free crystal glass and cutting edge materials. The sets quality, design and upscale packaging makes the Aurora a perfect addition to your home, bar, hotel, restaurant, club or office. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. Thats why we have created glassware equally as special and unique as your happiest moments.

Prize #5 Sweets & Treats Boutique

Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly greaseproof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!


Prize #6 Torani 

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner's choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company -- adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.


The Giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

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