Posts

Embracing the Filipino purple yam or ube trend, this is a delicious and unique recipe from TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano. The Purple Yam Bars are sure to make a statement this holiday season! ​Top with organic powdered sugar for that extra touch!

Purple​ ​Yam​ ​Bars

Prep​ ​Time:​ ​5​ ​Minutes Cooking​ ​Time:​ ​1​ ​Hour​ ​15​ ​Minutes Total​ ​Time:​ ​1​ ​Hour​ ​20​ ​Minutes

Ingredients

The​ ​Crust:

2​ ​cups​ ​Graham​ ​cracker​ ​crumbs  (“Mom” prefers Annie’s Organic Honey Grahams, crushed)
1/2​ ​cup​ ​sugar (“Mom” prefers Organic Sugar in the Raw)
1​ ​tsp.​ ​kosher​ ​salt
8​ ​Tbsp.​ ​unsalted​ ​butter,​ ​melted (“Mom” prefers organic)

The​ ​Filling:

2​ ​cups​ ​grated​ ​purple​ ​yams​ ​(Use thawed​ ​if​ ​frozen.​ ​​​You​ ​could​ ​also​ ​use​ ​whole​ ​Purple yams,​ ​cooked​ ​until​ ​tender​ ​by poking ​with​ ​fork​ ​and​ ​wrapped​ ​in​ a ​moist​ ​paper​ ​towel​ ​in a microwave​ ​for​ ​7-8​ ​minutes​ ​on​ ​high).​ ​​
1 ​14oz.​ ​can​ ​of​ ​Eagle​ ​Brand®​ ​Sweetened​ ​Condensed​ ​Milk
3​ ​large​ ​eggs (“Mom” prefers cage-free, organic eggs)
2​ ​tsp.​ ​pure​ ​vanilla​ ​extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
1​ ​cup​ ​heavy​ ​cream (“Mom” prefers Organic Valley Heavy Whipping Cream)
Organic Powdered​ ​sugar​ ​for​ ​garnish​ ​(​optional)

Preparation

How​ ​to​ ​Make​ ​the​ ​Crust:

1. Preheat​ ​oven​ ​to​ ​350°.​ ​Line​ ​an​ ​8″-x-8″​ ​baking​ ​pan​ ​with​ ​parchment​ ​paper​ ​with​ ​two pieces​ ​overlapping​ ​each​ ​other​ ​with​ ​extra​ ​parchment​ ​coming​ ​up​ ​the​ ​sides​ ​of​ ​the pan.​ ​​ ​You​ ​can​ ​use​ ​binder​ ​clips​ ​to​ ​secure​ ​the​ ​parchment.​ ​ ​In​ ​a​ ​bowl,​ ​add​ ​graham cracker​ ​crumbs,​ ​sugar,​ ​salt,​ ​and​ ​melted​ ​butter​ ​until​ ​combined​ ​and​ ​holds​ ​it’s shape​ ​when​ ​pressed​ ​together.​ ​​ ​Press​ ​into​ ​pan​ ​and​ ​bake​ ​until​ ​golden,​ ​10​ ​minutes.

How​ ​to​ ​Make​ ​the​ ​Filling:

2.​ ​​​Mix​ ​together​ ​all​ ​filling​ ​ingredients​ ​until​ ​evenly​ ​combined.

Bake:
3.​ ​​Add​ ​filling​ ​to​ ​crust​ ​and​ ​bake​ ​until​ ​set,​ ​about​ ​for​ ​48​ ​to​ ​50​ ​​ ​minutes.​ ​Set​ ​aside​ ​to cool.​ ​Garnish​ ​by​ ​dusting​ ​powdered​ ​sugar​ ​on​ ​top.​ ​​​Slice​ ​and​ ​enjoy!

Makes ​12-16​ ​servings.

*Recipe and image courtesy of TV personality, cake designer, chef and Cake Boss: Next Great Baker contestant, Greggy Soriano.*

Light & lively, this unique and flavorful take on traditional coleslaw will bring your late summer picnic fare up a notch! Perfect for a backyard BBQ or picnic, Jicama Napa Jalapeño Slaw is as easy to make as it is delicious!

Jicama Napa Jalapeño Slaw

Ingredients

Dressing:

1/4 cup rice vinegar
1/2 cup low-fat mayonnaise
1 teaspoon sugar
2 teaspoons ground cumin
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon Nielsen-Massey Organic Pure Almond Extract
1/2 teaspoon salt
zest and juice of 1 lemon

Preparation

In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.

Slaw:

2 green onions, thinly sliced
1 small jalapeno, seeded and finely chopped
1 large carrot, shredded
2 tablespoons chopped cilantro
2 cups shredded jicama
3 1/2 cups chopped Napa cabbage
1/3 cup sliced almonds
1 (15 oz.) can chick peas, drained and rinsed

Preparation

In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.

Serves 6.

*Recipe and image courtesy of Nielsen-Massey.*

This healthy springtime salad recipe from Nielsen-Massey can help keep diets on track while including a splash of sweetness.

Spa Salad with Almond Vinaigrette

Ingredients

10 ounces baby spinach leaves, torn into bite-size pieces
1/2 red onion, thinly sliced
1 cup strawberries, thinly sliced
1/2 cup sliced almonds
Almond vinaigrette (below)
Additional strawberries and almonds for garnish

Preparation

Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.

Serves 2

Almond Vinaigrette

Ingredients

2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar

Preparation

Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.

Note: Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine.

Makes 3/4 cup.

*Recipe and image courtesy of Nielsen-Massey.*

Pack some of these nutritious and just plain yummy muffins in your child’s lunchbox as they head back-to-school this Fall! Filled with all sorts of goodies, like shredded carrots, apples, raisins and dried cranberries, these won’t last long!

Healthy Fruit Nut Muffins

Ingredients

2 cups unbleached all-purpose flour
½ cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
½ cup (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
½ cup shredded carrots
1 cup coarsely chopped peeled apples
½ cup raisins
½ cup dried cranberries
½ cup coconut

Preparation

Preheat the oven to 400 degrees. Spray twelve muffin cups with nonstick cooking spray.

Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not over mix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.

Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.

Makes 1 dozen muffins.

About Madagascar Bourbon Pure Vanilla Powder: Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Powder is all natural and contains no sugar or alcohol. It is also available in organic form. It can be used in dry mixes, in liquid or color-sensitive products, and as a flavoring for beverages. Use it also to add flavor to fresh fruit or baked goods.

*Recipe and image courtesy of Nielsen-Massey.*