Santa Barbara Chocolate Giveaway Winners!

Thank you to everyone that entered by Santa Barbara Chocolate giveaway!  Those of you that submitted product ideas they sound fabulous and I can't wait to see if the boys at SBC take some of those suggestions and make them into reality!  Also HUGE thank you to Santa Barbara Chocolate for sponsoring this giveaway.  They've pretty much ruined my chocolate expectations for life now.

So now you're wondering, who won??

Well, take a look below.  They are arranged in order of grand prize winner all the way down to third prize winner.  I'll be in touch so Jason and Justin can get you your delicious chocolates.  Congratulations Kristen, Jessie S., Tamara A., and Dina J.!!!

If you didn't win, don't fret, don't forget you can still get 10% off your order using my special code chrisseskitchen.

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Santa Barbara Chocolate Review/Giveaway and Triple Chocolate Mousse Cake!

Happy Monday, fans!  Oh my do I have an absolute TREAT for you today!

About a month ago I was contacted by a cool dude named Justin at Santa Barbara Chocolate Company.  He had stumbled across one of my old blog posts featuring this Chocolate Nutella Fudge with Sea Salt and was wondering if I'd like to partner with them.  There was the promise of free organically grown, ethically traded chocolates to be had.  If you've been following me on facebook at all you'll know that I've been going dairy free for several months now because my little nursling son is sensitive.  Chocolate is often off the menu because many brands contain milk or milk ingredients.  My heart sunk at first because I thought "Why?  Why NOW do these companies find me when I cannot taste their delicious products and want chocolate sooooo badly???".  But then I went to their website and found that they offered many dairy free options!  Score!  So I shot an email back to Jason explaining my situation and asking that they please send at least one dairy-free option for me to personally try (and my husband Chris - the real sweets lover in this family anyway - could call dibs on whatever else they sent).

Let me just say that Justin is a real SoCal guy who was so much fun to "talk" to and Jason their Maitre Chocolatier BLEW ME AWAY with how fast and personalized he made my package.  Not only was there a personal hand-written note but they sent me nearly TEN POUNDS of assorted chocolates to try.  Each was even labeled "dairy free" where applicable!

So like kids at Christmas time Chris and I tasted each of the samples.

I started with the Hispaniola Rainforest Dark 60%.  It was smooth and rich.  The perfect balance of dark and a touch of sweet just like you'd expect from a high quality dark chocolate.  It's a very classic dark chocolate so would be very versatile for baking, creating candies, or eating straight out of the bag.  Having not had any chocolate in quite some time, it was pure bliss to eat and I knew it would be hard to beat...but there were still seven more samples to go!

Going a little bit darker I found myself trying the Peru Rio Tigre Extra Dark Chocolate 75% next.  Visually it was a few shades darker than the previous sample and that's to be expected since there's 15% more cacao.  My first taste impression was confusion because it was not as smooth as I'm used to and dare I say even a touch gritty.  At first I thought perhaps it was just due to the higher cacao content but I have had dark chocolates as much as 90% cacao and not had the textural impact before.  So I gave Justin and Jason a shout.  It turns out that Jason designed the chocolate to be this way.  The cocao solids (fibre in this case) are not ground as long so that they retain a higher percentage of cocao antioxidants.  Sounds healthy to me!

Santa Barbara Chocolates from Left to Right: Belgian White, Belgian Milk,  Manjo Rainforest Dark, Belgian Dark, 100% Pure Cacao, 100% Pure Cacao Organic

Similarly, I'm not sure that I have ever tasted 100% Pure Cacao.  Though I love dark and extra dark chocolates, these ultra dark unsweetened chocolate chunks were too bitter for my personal taste.  As for Chris?  Forget it!  That kid LOVES all things sugar.  Jason told me that they're wonderful for those on paleo diets or with low glycemic concerns such as diabetics because they contain no added sugar.  He even enjoys them as a fondue or with a cup of hot green tea.  I might try melting these down and adding dried fruit and nuts to create a chocolate bark.  As an aside, Chris said he had a co-worker who gave their kid 100% pure cacao when they asked to try chocolate.  As one would expect, it was not very palatable to a child and thus the parent's scheme to get the kid to not like chocolate worked ;).

The Belgian Dark 64% was good and I think would be excellent for candies but when compared to the rest of the dark chocolate samples, not particularly memorable.

The Manjo Rainforest Dark 66% woke my tastebuds right up!  There was a subtle fruitiness to it which I wasn't expecting.  You could tell that this was high quality stuff!  I had to stop myself from eating the medallions straight from the package.   I basically have been eating a chocolate medallion...or two...or three...of the Manjo everyday since receiving the package.  It contains 100% cocoa butter so it's velvety smooth and ready to eat.  I loved just popping them in my mouth and letting them slowly melt.  Frankly I was a little bit sad that Jason and Justin only sent me a smaller sample of this variety.  But now I know what I'll be buying to get my dairy-free chocolate fix!!  It was my favorite sample by a hair (followed by the Hispaniola Rainforest Dark 60%).

The Belgian Milk Chocolate and  Belgian White were taste tested by Chris alone since he is the only one in our family that can eat dairy right now.  He happily snacked on them but couldn't really give me a detailed analysis other than that the Belgian Milk Chocolate was his favorite.  Go figure since it has the least cacao (40%) of the chocolates we sampled and therefore is sweetest!  When I used the Belgian White chocolate in my baking application, it was my father-in-law's favorite of the three layers.

After sampling everything I was left with the difficult decision of how to feature the high quality chocolate varieties.  With Jason's guidance that the Peru Rio Tigre Extra Dark Chocolate 75% was designed with pastry applications in mind and in particular, flourless chocolate cakes, I knew exactly what I wanted to make because I remembered a cake which I bookmarked from years ago.

This Triple Chocolate Mousse Cake features three of Santa Barbara Chocolate's finest Couverture chocolates.  I intentionally chose two different dark chocolates because the texture of the dark layers is different.  The cake is more dense and could stand up to the heartier texture of the Peru Rio Tigre whereas I wanted the dark chocolate mousse layer to be silky smooth so used the Manjo Rainforest there.

While you could use any chocolate to create this cake I cannot stress that the quality of the chocolate you choose to use will impact your final product.  In this case, why not give Santa Barbara Chocolate's high quality products a try?  You won't regret buying from these guys and after trying their chocolates, you'll wonder how you ever thought those waxy, off-tasting chocolate chips and bars qualified as "chocolate".  Plus, your conscious will rest easy knowing that many of the products are organically grown, fair-trade, and formulated with over 100 years of chocolate making experience.

Christine's Kitchen Chronicles readers get 10% off your total order by using the code: chrisseskitchen or enter the Rafflecopter contest at the bottom of this post to win up to NINE POUNDS of your own!  There are four different winners in this contest so be sure to be in it to win!

Triple Chocolate Mousse Cake

Ingredients

For the bottom layer

• 6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan) 
• 7 oz. bittersweet chocolate, finely chopped (recommend Santa Barbara Chocolate Peru Rio Tigre Extra Dark Chocolate 75%)
• ¾ tsp. instant espresso powder 
• 1½ tsp. vanilla extract 
• 4 large eggs, separated then allow whites to come to room temperature
• Pinch of salt 
• 1/3 cup light brown sugar, packed 

For the middle layer

• 2 tbsp. cocoa powder, preferably Dutch-processed 
• 5 tbsp. hot water 
• 7 oz. bittersweet chocolate, finely chopped (recommend Santa Barbara Hispaniola Rainforest Dark 60%)
• 1½ cups heavy cream 
• 1 tbsp. granulated sugar 
• Pinch of salt 

For the top layer

• ¾ tsp. powdered gelatin 
• 1 tbsp. water 
• 6 oz. white chocolate, finely chopped (recommend Santa Barbara Chocolate Belgian White)
• 1½ cups heavy cream 

For garnish

• 1 can of Pirouette chocolate hazelnut rolled wafer cookies, cut into thirds (there will be some leftover)
• 4 oz bittersweet chocolate, finely chopped (recommend Santa Barbara Chocolate Manjo Rainforest Dark 60%)
• 1/3 cup heavy cream

Directions

1. To make the bottom layer: Butter the bottom and sides of a 9-inch springform pan. Preheat oven to 325˚ F. In a large glass bowl set over simmer water, combine the butter, chocolate, and espresso powder. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. 
2. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Add half of the brown sugar and beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Whisk in one-third of the beaten egg whites to the chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining egg whites until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. 
3. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.) 
4. To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a glass bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. 
5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer. 
6. To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.  
7. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in one-third of the whipped cream to the white chocolate mixture to lighten it. Using a rubber spatula, gently fold in the remaining whipped cream until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator (leaving uncovered) and chill until set, at least 2½ hours.
8. To decorate, press cut cookie pieces around the edge of the cake.  Bring 1/3 cup of cream to a boil in a small sauce pan.  Pour hot cream mixture over the chocolate and let stand about 1 minute.  Whisk until the mixture is smooth.  Allow the ganache to cool until it is spoonable and can hold its texture.  Transfer to a piping bag and decorate the top of the cake as desired.  I decorated mine with a cornelli lace pattern using a Wilton #2 Round Tip.  If desired, garnish top of cake with additional cookies.

Source: Adapted from Cook’s Illustrated, November/December 2009

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Disclaimer: Santa Barbara Chocolate Company graciously offered to sponsor this giveaway. I received complimentary samples of chocolate to try and review. All words and opinions are my own.

Mac and Cheese Book Review, Contest Recap, and Winners!

Book Reviews

Mac and Cheese, Please! by Laura Werlin

Mac and Cheese, Please! by Laura Werlin

Laura is an award-winning author of five books on cheese so it's no surprise that just a couple months ago she released a collection of  recipes featuring America's favorite comfort food.  As the Cheese Queen, it's not surprising that her mac and cheese recipes use some non-traditional cheese!

Like Ellen's book, Laura starts by breaking down the components of the mac and reviewing the options but I like the formatting of Ellen's book, better (tables).  The rest of the book again starts with the classics, veggies, proteins, a section on breakfst (interesting!), decadent, lightened up, and then "party time" (designed for large servings of 12-16!).

Perhaps my favorite feature about this book is the icons used to denote recipes that are designed to be "oven-cooked" versus "stovetop".  Of course, don't fret because Laura offers tips on how to convert any recipe to the other version, if desired!

Recipes that caught my eye in this book:

• Wisconsin Cheese, Brats, and Onion Mac & Cheese - The rye topping looks especially delightful!
• Kevin's Mac & Cheese (aka Valveeta, Baby!) - Ok, Valveeta isn't really cheese and it's just plain processed but you have to admit nothing beats that melty Valveeta texture!
• Indian-Spiced Roasted Cauliflower and Spinach Mac & Cheese
• Spicy Reuben Mac & Cheese
• Gruyere, Caramelized Onion, Blue Cheese, and Bacon Mac & Cheese
• Fruit and (mac &) cheese - Like a cheeseboard with figs, blue cheese, honey, and nuts!
• Butternut Squash, Gruyere, and Brown Butter Mac & Cheese
• Pizza Mac & Cheese with Ciabatta Crutons
• Nacho Mac & Cheese  - Hello, game day!  (yes, this is one of those party sized "party time" recipes!)

This collection of 50 recipes has some classics but I think the real strength is in its provocative combinations, interesting cheeses and toppings.

Mac & Cheese by Ellen Brown

Mac & Cheese by Ellen Brown

This book is a collection of 80 recipes that author Ellen Brown collected and adapted from restaurants all around the country such as Cafeteria and S'MAC in NYC, Nosh in Dallas, Rockit Bar and Grill in Chicago, and Straw in San Francisco.  I would have loved to have tagged along to do all the taste testing required for "research"!

It starts with a chapter on dissecting each component to the perfect mac and cheese.  From the pasta, cheese, sauce, and crunchy toppings, Ellen covers it all and in a simple to read chart format.  What type of pasta is best suited for each recipe?  What's the best cheese for melting texture and how do you keep it from getting gritty?  What type of dairy will create the perfect creaminess?  And if you are a crunchy topping lover, what type is best?  Fresh bread crumbs, crackers, panko, or other snack foods like potato chips even?  Ellen breaks it all down eloquently   She also gives great tips for modifying recipes to be gluten-free, how to do advance prep and reheating (not that you'll have leftovers...).

The rest of the book is divided into appetizer/finger food macs followed my entree-type and last but not least, sweets!  Within the entrees the chapters go from simple, classic combinations to ones with vegetables and then various meats (seafood, beef, chicken, pork).

Recipes I bookmarked (and will eventually be making since my beloved Toby ate my free copy of this cookbook "forcing me" to keep it for myself):

• Mac and Cheese Bites (adapted from The Boundary in Chicago, IL)
• Skillet Fried Cheddar Mac and Cheese (adapted from Zingerman's Roadhouse in Ann Arbor, MI) - My good friend Alton Brown crowned this one the best in the country and he has already won my heart with his Creamy Stovetop Mac and Cheese recipe!
• Big Kid Mac with Spinach, Caramelized Onions, and Truffle Oil (adapted from Nosh in Dallas, TX)
• Spinach and Artichoke Mac and Cheese (adapted from Elbows Mac 'n' Cheese in Cerritos, CA)
• Parisian Mac and Cheese with Shiitake Mushrooms and Figs (adapted from S'MAC in New York, NY) - I so wanted to go to this restaurant when I was in NY for the holidays so it will be nice to try an at-home version.  Hopefully I'll make it to the real restaurant on my next trip and can do a full review of how it compares!
• Shrimp Scampi Mac and Cheese (adapted from Cheese-ology Macaroni & Cheese in St. Louis, MO)
• New England Clam Mac and Cheese - The note claims it has the flavor of classic New England chowder...the potential combination of that and macaroni nearly blows my mind.
• Philly Cheesesteak Mac and Cheese (adapted from Cheese-ology in St. Louis, MO)
• Macaroni with Pecan Caramel Marscapone - It's supposed to taste like pecan praline!

Yep...this collection will keep me and the lucky recipient quite busy!

Contest Recipe Recap

It was a difficult task but someone had to do it.  Fortunately, I enlisted the help of my husband and in-laws for the taste testing :).  Here's a comparison of the seven mac and cheese recipes that were submitted for my contest.  Please keep in mind that individual tastes may vary so I'm highlighting the things that I liked about each.

• Best Potluck Mac and Cheese as submitted by Sarah - Smooth texture and strong (onion) flavor but not cheesy enough in flavor for us.  Perhaps it was undersalted  since there were no guidelines on just how much salt to add.  I've made note of that for when I make it in the future.  It seemed to get better with age when I reheated it in the microwave so that's a plus!

• Smoked Macaroni and Cheese as submitted by Stacey - LOVED the smoked flavor from the Gouda cheese but the tradeoff of using this particular mix of cheeses was a slightly gritty sauce.

• Bonnie's Grammy's Mac and Cheese as submitted by Bonnie- With only 4 ingredients, this was so simple and a surprising taste of childhood.  Who said sliced American cheese doesn't create a smooth, creamy melt?  Add a bit of cream for extra richness.

• Creamy Stove Top Mac and Cheese as submitted by Brenda - Ultra cheesy, classic stovetop mac and cheese recipe that is extremely similar to another favorite of mine - Alton Brown's Creamy Stovetop Mac and Cheese.  We preferred without the crushed Ritz crackers as they got soggy fast.

• Lighter Baked Macaroni and Cheese as submitted by Sara- Surprisingly creamy and delicious.  It's doubtful that I would have known that it was lightened up if I hadn't made it myself.  The only thing I would have changed is to reduce the amount of Buffalo sauce because I found it a little too overpowering.

• Spinach and Bacon Mac and Cheese as submitted by Mandy - This one started from a box.  No seriously!  Classic "fancy" mac and cheese flavors were a welcome addition for a super quick meal.

• Lobster Mac and Cheese as submitted by Kristen - This used the most expensive and decadent of materials. Surprisingly what stood out most about it was probably the cheapest and simplest part, too - The crunchy topping which was created using coarse and airy Panko (Japanese) breadcrumbs!

And now the WINNERS!

Best Mac and Cheese Recipe:
It was very difficult to pick a winner because everyone's taste may vary and each recipe seemed to have its own strength.  In fact, after the contest was over, I actually started combining components of the different recipes to see if I could create the ultimate macaroni and cheese recipe.

In the end, simplicity and nostalgia won out so I choose Bonnie's Grammy's Mac and Cheese as the winner!  Congratulations, Bonnie M!

Social Media Sharing Winner:
Random.org was used to select the winner...Tamara S!

I will be emailing the winners to make arrangements to claim your prize.  Bonnie - as the Mac and Cheese Champion, you will get first pick of cookbooks!

Congratulations to the winners and thank you fans for all your sharing.  Special thanks to Running Press and Andrews McNeel Publishing for supplying the prizes for this contest!

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Product Review and Giveaway: Daelia's Beer Flats

Remember the good people at Daelia's that gave me those incredibly delicious Biscuits for Cheese to review and giveaway?  Well, they added some new products to their lineup last month and they sent me some to review.  Furthermore, one of you lucky readers get another chance to win some free yummies, too!

This product is called Beer Flats and they come in two flavors: Porter and Pilsner.  These are artisanal flatbread crackers that are made with whole grains, craft beer, and butter.  They are suggested to be served with cheese, cured meats, and/or dips alongside a good craft beer.  I kept things simple time and served my Beer Flats with pre-made Sabra Classic Hummus (another favorite product of mine...hmmm...think they'll send me some to review, too?) and a block of Maple Cheddar Cheese.

Photo Credit: Emily H.

Let's start with aesthetics.  I like the packaging.  The window makes it easy to see what the product looks like inside before you buy it and the tray keeps the crackers all tidy and helps to prevent breakage (ugh, hate broken crackers!).  The porter is the darker colored cracker while the pilsner is the light one.  Both look quite robust and I love the flecks of bubbly texture and salt.

After tasting Daelia's Biscuits for Cheese which I feel is much more "frou frou" and filled with many different complementing flavors I have to be honest and say that these fell a little flat for me (Oof, forgive the pun!).  

The Pilsner was especially light in flavor on its own with just a hint of sweetness and a bit of buttery flavor.  Very much like a large, plain pita chip and needing a pairing with quite a bit more oomph than what I had offered.  I personally enjoyed the Porter much better.  It had a wonderful rye flavor (did I mention I'm a sucker for rye?) though both Emily and Scott felt the flavor was too pungent (they are non-rye lovers...boo!...no wait...yah!  More for me!).  I would love to serve the Porter in the future with this Hot Reuben Dip that's still on my "to make" list.  I think the flavors would work perfectly together and would be a great twist from the standard Rye bread pairing.  My mouth waters just thinking about this...

So there you have it.  My honest opinion on the latest offering from Daelia's.  If I were you, I'd consider picking up the Porter Beer Flats from your local specialty store or Amazon and making the Hot Reuben Dip for poker night or the big game or something.  Or, you could just enter to win some free Beer Flats here because Daelia's and I love you...

How to Enter

To enter to win a set of four (4) packages of Daelia's Beer Flats (two of each flavor: Porter and Pilsner; Approximate retail value of $32):

MANDATORY: Tell me which flavor of Daelia's Beer Flat you look forward to trying the most and what you'd serve it with.

You can receive UP TO THREE ADDITIONAL ENTRIES to win by doing any or all of the following:

1. Follow them on twitter @BeerFlats. Come back to let me know you've followed me in an additional comment to score an extra entry.  (The additional comment part is really important!).
2. Follow me on Twitter @ChrissesKitchen.  Come back to let me know you've followed me in an additional comment to score an extra entry.  If you're already following me, let me know too so my loyal readers get credit!
3. Tweet the following about the giveaway: “RT @ChrissesKitchen @BeerFlats: #Win Daelia's Beer Flats #giveaway: http://tinyurl.com/d4o4rgp #beerflats”.  Come back and let me know you've shared in an additional comment.

Last but not least, Daelia's Beer Flats and I would love if you'd follow us on Facebook too but we can't give you a credit for entry for that because it's now against their terms and conditions.  So, you'd follow us out of the kindness of your heart ;).  Follow Beer Flats.  Follow Christine's Kitchen Chronicles.

Deadline: Friday, August 17, 2012 at 11:59pm EST.

Eligibility and Winner: Sorry, this contest is only open to those in the Contiguous 48 United States and Canada.  The winner will be chosen at random using random.org and announced in a blog post by 12:00PM (noon) EST on Saturday, August 18, 2012.  To claim the prize, the winner must email me at christineskitchenchronicles@gmail.com.  If the winner does not respond within 48 hours of being announced, another winner will be selected.

Thanks for reading (and tell all your friends)!
Christine

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Product Review: Graeter's Ice Cream

Happy National Ice Cream Day!

Fellow foodies and ice cream enthusiasts, believe me when I say you haven't lived until you've tried Graeter's ice cream.  Seriously, if I could only eat ONE type of ice cream for the rest of my life, it'd hands down be Graeter's Black Cherry.  There's a reason Oprah named Graeter's her favorite ice cream and has it shipped to her to eat.  It is just sinful.  Velvety, creamy texture with flavors that just dance on your tongue.  Fresh, wholesome, REAL ingredients that you can pronounce.  The quality shines through and through.

The awesome people at Graeter's said they'd send me some of their homemade, hand-packed, small batch French pot process ice cream to review.  I felt a little silly having them ship me their ice cream (on dry ice which isn't cheap, mind you!) when there's a scoop shop just down the road from my house but they insisted.  And who am I to turn down FREE ICE CREAM?  No, not me.  Thank you!

Believe me when I say I tried to secure some to giveaway to you, too.  Unfortunately, they're not doing giveaways at this time :(.  So live vicariously through me for now and enjoy the "food porn".  Once you've realized you can't take it anymore (oh...say in a couple photos from now...) and simply must have your own Graeter's ice cream to eat, consider stopping by your local scoop shop, grocer (they're not available nationally!), or order online to enjoy this irresistible treat!  Visit their website for more details on where to find it.

The ice cream arrived by UPS Next Afternoon Air packed in a nice Graeter's brand styrofoam cooler with dried ice.  No worries about the ice cream melting even in the record hot summer heat.  Opening the cooler was literal Christmas in July.  I didn't know what amazing flavors would be sent to me or how many.  This is what greeted me:

Hellooo four pints of amazingness!

A chip assortment: Mocha chocolate chip, Mint chocolate chip,
Vanilla chocolate chip, and Black rapsberry chocolate chip.

For those unfamiliar with Graeter's ice cream, their signature flavor is their Black Raspberry Chip, which was included in my shipment.  And when they say "chip", they mean "CHUNK"!  Don't be surprised when you find literal whole pieces of rich, dark chocolate candy bar in your scoop.  Sometimes, it seems almost as if someone added some ice cream to your chocolate ;).  Oh and the best part?  Somehow they manage to keep the chunks the perfect texture/hardness.  It's easy to scoop and melts oh-so-silkily in your mouth but the ice cream is still nice and hard.  How do they do that??  Graeter's does not skimp on quantity or quality here and I was excited to try all these different "chip" flavors that they're so famous for!

Oh yeah!  THAT's the stuff.  Check out those chunks!

To be honest, my husband and I actually had not tried most of the flavors they sent us so it was a nice change from the norm.  Here's what we thought about each flavor:

Vanilla Chocolate Chip:

We decided to start with the most basic flavor that was sent to us.  You can always judge the quality of a good ice cream by their vanilla because there's nothing else to hide or mask it.  As is the case with all Graeter's ice cream bases, this was really rich and creamy.  Divine, really.  All their ice cream use real cream free of artificial growth hormones.  The strong vanilla flavor, made from Madagascar vanilla beans, was authentic and the bittersweet chocolate chunks were very plentiful and the "right size" according to my husband.  This flavor didn't disappoint!



Black Raspberry Chip: 

THIS is the stuff that dreams are made of.  Who can resist the beautiful (and natural!) vibrant color of this gorgeous ice cream?  But just wait until you have a bite...sensory overload!  Smooth fruity black raspberry flavor made from hand-picked Oregon black raspberries is complemented by the bittersweet of the chocolate.  With just one taste, you'll understand why this is their signature flavor.  And with each additional bite, you'll fall in love over and over again.  


Mocha Chocolate Chip: 

Neither Chris nor I are much of coffee people but we found this to be pretty enjoyable and coffee lovers I'm sure would go ga-ga.  Keeping with using only the highest quality ingredients, they use 100% real Arabica coffee beans.  It's like a creamy, chocolate flavored iced coffee and of course, filled with Graeter's famous chocolate chips...no, chunks.

Mint Chocolate Chip: 

We chose to save this flavor for last because mint always seems to have a way of transferring itself to other flavors and we didn't want to taint the rest of our tasting experience.  Unlike most mint chocolate chip ice cream, Graeter's mint chocolate chip is white, not artificially colored green.  It used to be green but in an effort to make the ice cream 100% natural, the food coloring was removed.  I have friends that swear it's not as minty anymore (let's face it, visual cues are huge and we do eat first with our eyes!) but I found the amount of mint to be just right.  Plus, I appreciate Graeter's taking out unnecessary ingredients so the good stuff can really shine!

So there you have it folks, our review of four different popular Graeter's ice cream flavors.  Did you make it through reading this far or have you already run off to get your own scoops or pints?  My other favorite flavors when I visit the scoop shop?  Besides Black Cherry, which we already discussed, I can also highly recommend Elena's Blueberry Pie and Cookies and Cream.  I didn't realize it until now but I guess I'm an ice cream purist and actually prefer the non-chip flavors!  My husband, the peanut butter-aholic, almost always gets the Buckeye Blitz.  That's not to say that he won't ask for the occasional free sample taste spoon of the Peanut Butter Chip (surprise, surprise) or Cookie Dough justtt in case he changes his mind ;).

I'm curious, Which flavor of Graeter's ice cream is your favorite or would you most like to try?

PS: If you are fortunate enough to have a Graeter's nearby, you can stop in and get a single dip of your favorite premium ice cream in a sugar cone for just $1.42 today in celebration of 142 years of Graeter's and National Ice Cream Day.  What a deal!  And yes....my husband and I are totally stopping by to take advantage of this offering despite the fact that Graeter's already stocked our home freezer with 4 pints.  Gotta get my Black Cherry and he his Buckeye Blitz!  There's a reason why their slogan is "Irresistible since 1870".  They really are just that irresistible!

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Product Review and Giveaway: Daelia's Biscuits for Cheese

Well it has certainly been awhile since I've had a giveaway, huh?  The last one I did was an autographed copy of Pioneer Woman Cooks and that was paid for out of my own pocket because I love my readers.

Imagine my excitement when I received my first sponsored giveaway offer!  It sure does make me feel like a more special blog in this big worldwide web.  Daelia's Biscuits for Cheese found me through FoodBuzz and offered to send me a sample pack (six packages total - two of each flavor, 15 biscuits per pack) of their gourmet biscuits in exchange for a review of their products.  But it gets even better, they also offered to mail one of my lucky readers the same box of deliciousness!  The cherry on top is that they are locally based Cincinnati company - my beloved hometown!  Of course I had to say yes!

About the Product

They say that you eat with your eyes and these Daelia's Biscuits for Cheese are certainly a visual treat with their large chunks of fruit and nuts in every bite!  Totally amazing and not sure I can go back to plain old crackers again.  Photo Credit: Emily H.

Here's a bit more about their company, in their own words:

Daelia’s Biscuits for Cheese were created to enhance the cheese eating experience, whether the cheese is made locally or imported from around the world. Launched in 2009 at the American Cheese Society Conference in Austin, Daelia’s Biscuits for Cheese is still a new company. We currently offer three biscuits – Almond Raisin, Hazelnut Fig, and Pumpkin Seed Rye. All biscuits are twice baked and made in small batches to guarantee the perfect texture.  They also contain carefully selected fruits, seeds, and nuts, and pair well with a variety of specialty cheeses. Our biscuits are all natural, high in fiber, low in sodium and crunchy – the perfect addition to any cheese plate.

Our biscuits are available in Whole Foods nationwide and various independent cheese shops. They can also be purchased online at www.igourmet.com.

 

Putting the Product to the Test 

I served my Daelia's Biscuits for Cheese at a spa and chick flick girls night.  My girlfriends and I had a blast and you really can't go wrong getting pampered with a mani while you have biscuits, cheese, and let's not forget the wine in hand!  

Based on suggestions from Daelia's, I provided 4 different cheeses: Baby Brie, Sharp Cheddar, Blue Cheese, and Parmesan Crusted Goat Cheese with Basil Oil (stay tuned for the recipe!) to pair with the biscuits.  I had originally wanted to do all different types of cheese balls (including Blue Cheese and Caramelized Balsamic Onions as well as Cheddar with Pecans and Bourbon) but decided to keep it mostly classic for this tasting...perhaps next time!  It's a good thing I kept the Goat Cheese ball in the mix though because it quickly became the favorite, almost stealing the show!

Gotta know the recommended pairings!  Photo Credit: Emily H.

Mmmm say "cheese" (and wine!...served in hot pink glasses!)!  Photo Credit: Emily H.

The now famous Parmesan Crusted Goat Cheese with Basil Oil AKA Goat Cheese Ball.  Seriously, come back soon to get the recipe because you'll be kicking yourself otherwise!  Paired well with...well, everything!  Photo Credit: Emily H.

So What'd We Think?

The crowd favorite seemed to be the Almond Raisin biscuits (by a hair!) and while those were pretty darn delicious, I actually found myself having a slight preference for the Hazelnut Fig.  Of course, all three were pretty darn delicious!  Here's what my girls and I had to say:

"I loved the sweetness and chewy texture of the fruit contrasting with the crunch of the nuts, seeds, and biscuit itself.  Eaten alone (and it's definitely worthy of that!) it's much like a biscotti.  When you pair it with cheese a symphony of flavors and textures come together in your mouth making it very very happy.  I mean really, if you think about it, these biscuits are quite genius.  Fruits and nuts are already typical cheeseboard accompaniments and Daelia's has taken the liberty to combine them into a single sturdy biscuit DESIGNED to complement all kinds of cheese!  These aren't going to break from the weight of the cheese or knife like a regular cracker sometimes does (I hate that!).   My favorite was the Hazelnut Fig paired with Blue Cheese (I LOVE a pungent blue!).  Almond Raisin was a close second and I did appreciate how versatile that particular biscuit flavor was (by the way, was I the only one that detected a slight hint of cracked pepper in it??).  Speaking of versatility...and shameless plug...but that Parmesan Crusted Goat Cheese Ball worked on everything, too!!  Last but not least, Pumpkin Seed with Rye had a more subtle flavor than the others and no sweetness...which I missed after tasting the other two but you really can't go wrong with any of the three flavors.  Overall I recommend Daelia's Biscuits for Cheese and am not sure I can go back to regular crackers after tasting these!" -Christine

"The biscuits were a great twist on boring crackers. I love cheese and crackers, but the cracker is usually just a way to deliver the cheese to my mouth. These biscuits changed things. The biscuits pair perfectly with the cheeses suggested - especially the Almond Raisin with Christine's goat cheese ball (Christine you should post that recipe too)!"  -Vanessa

"My favorite was the Almond Raisin with the cheddar. The Salty cheese and sweets cracker is a good contrast.  I think they were complimentary to the cheese but not overwhelming. The cheese is definitely still the main star of the show when they are paired together." -Tinlee

"I guess my favorite was the Almond Raisin -- It was delicious with all of the cheeses ;).  For me, I just like the cheeses in general -- the delivery device is more or less irrelevant. Lol. Overall, however, I don't think I'd ever buy these -- we discussed that they were reminiscent of biscotti, and quite frankly, I just like biscotti better." -Anonymous

"I thought the biscuits paired beautifully with the cheese.  Each biscuit had a very distinct flavor and you could definitely taste the ingredients.  My favorite was the Hazelnut Fig. The biscuits reminded me very much of thinly sliced biscotti. They are definitely a classier upgrade to traditional crackers :)" -Jackie

Is your mouth watering yet?  Because it should be.  Now, time to learn how to WIN some biscuits of your own!  (That is why you're here after all, right?)

How to Enter

To enter to win a set of six (6) packages of Daelia's Biscuits for Cheese (two of each flavor: Almond Raisin, Hazelnut Fig, and Pumpkin Seed with Rye; Retail Value approximately $36):

MANDATORY: Follow them on twitter @DaeliasBiscuits and leave a comment here on my blog letting me know that you did.

You can receive UP TO THREE ADDITIONAL ENTRIES to win by doing any or all of the following:

1. Follow me on Twitter @ChrissesKitchen.  Come back to let me know you've followed me in an additional comment to score an extra entry.  (The additional comment part is really important!).  If you're already following me, let me know too so my loyal readers get credit!
2. Tweet the following about the giveaway: “RT @ChrissesKitchen @DaeliasBiscuits: #Win Daelia's Biscuits for Cheese #giveaway: http://tinyurl.com/72yyyvj #biscuitsforcheese #noms”.  Come back and let me know you've shared in an additional comment.
3. Tell me which Daelia's Biscuit you look forward to trying the most and what type of cheese you'd pair it with.  Leave me an additional comment for another entry.

Last but not least, Daelia's Biscuits for Cheese and I would love if you'd follow us on Facebook too but we can't give you a credit for entry for that because it's now against their terms and conditions.  So, you'd follow us out of the kindness of your heart ;).  Follow Daelia's Biscuits for Cheese.  Follow Christine's Kitchen Chronicles (I just passed over 100 fans - THANK YOU!).

Deadline: Friday, July 13, 2012 at 11:59pm EST.

Eligibility and Winner: Sorry, this contest is only open to those in the Contiguous 48 United States and Canada.  The winner will be chosen at random using random.org and announced in a blog post by 12:00PM (noon) EST on Saturday, July 14, 2012.  To claim the prize, the winner must email me at christineskitchenchronicles@gmail.com.  If the winner does not respond within 48 hours of being announced, another winner will be selected.

Thanks for reading (and tell all your friends)!
Christine

Disclosure - This blog is a personal blog written and edited by Christine @ Christine's Kitchen Chronicles. The owner(s) of this blog was compensated with free products to provide an opinion on the products, services, websites and various other topics. Even though the owner(s) of this blog receives compensation for posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed on this blog are purely the bloggers' own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.

Product Review/Gift Idea: Custom Cookbooks from Tastebook

Are you still looking for the perfect gift for your mom, grandma, sister, friend, or just someone that plain loves to cook?  If so, I have to highly recommend a custom cookbook company called Tastebook.

I ordered this product for my mom and mother-in-law for Mother's Day this past year.  They aren't the most computer literate people but wanted copies of the recipes I was sharing online.  This was the perfect way to capture some of my favorites from this blog as well as to organize family recipes.  If you don't want to enter your own recipes, Tastebook also has pre-made themed books or you can select individual recipes from favorite sources like Food Network, Epicurious, and Food and Wine.

The books start at $19.99 (up to $34.99) and come in a very attractive hardcover binder that can include up to 100 vibrant colored pages and has dividers. The price is very reasonable given the quality (far exceeded my expectations!) and that a regular cookbook will run this much anyway.  You can add/move around the pages to your hearts content. You can also buy a book with 100 pages and create it with say 50 recipes. The recipient would then get 50 page credits to add their own recipes later.

Checkout my book here as an example to get your creative juices flowing and making your own (or, flatter me and actually buy my book!)