Recipes
In the depths of winter, there is no meal more comforting than a bowl of chili. In our recipe for chocolate chicken chili, we include some favorite ingredients from traditional Mexican molé recipes.
This smoothie is my go-to hunger-buster when I want a healthy and refreshing treat. It happens to be very versatile, so don’t be afraid to substitute what you have on hand. I use frozen bananas as my base which gives it a thick milkshake-like consistency while keeping it dairy-free.
I absolutely love the hummingbird truffle we make and decided to use that as inspiration for a chocolate milkshake with bright floral and fruity flavors! This shake is definitely a treat, perfect for a sunny fall afternoon. If you don't have access to the tea used in our truffle, use dried hibiscus mixed with dried cherries and blueberries. The milk and ice cream could be replaced with their non-dairy counterparts to make a vegan version.
This recipe is inspired by one of my favorite street treats from when I was a graduate student living in Chiapas, Mexico on a shoestring budget. Licuados or Batidos (as they are called in Cuba and along the Caribbean Coast) were my favorite inexpensive, quick meal made from milk, fruit and - in the case of my favorite combination of choco-banana - Nesquik.
Charlie and Arlo gave these two thumbs up and told me they rival our shop's chocolate chip cookies, which is no small thing coming from these discerning cookie monsters.
Since Jody was a kid her favorite cookie has been a simple chocolate chip. So when we decided to add cookies to our offerings awhile back, we opted for only one recipe - the best chocolate chip cookie we could create. And, wow, have they become popular!
