I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
My family does not have any allergies to dairy, but I know people who do and was curious to try Wayfare Dairy-free pudding to see what it was like. We tried all three flavors, chocolate, vanilla, and butterscotch which are all delicious.
Wayfare pudding is made of plant-based ingredients. It has a base made from organic butter beans and organic oats. Their pudding is free of the top 10 allergens, certified organic, kosher, vegan, and gluten free. It is also free of soy, nuts, and palm oil. I am happy with the ingredient list and feel like this is a healthy alternative to dairy pudding. It does have organic cane sugar, so should be consumed as a treat.
This pudding is smooth and creamy. I thought it had a nice mouthfeel. The texture is slightly thicker than conventional dairy pudding, but feels very similar to what you think of as pudding. The chocolate pudding has a good chocolate flavor from cocoa. The vanilla flavor is mild. I would prefer a stronger vanilla flavor. The butterscotch flavor is my favorite! It is the most flavorful of all three varieties and has a wonderful butterscotch flavor.
You can find WayFare Chocolate, Vanilla, and Butterscotch Puddings at Wegmans, Lucky’s Save Mart, Mom’s Market, Festival Foods, Woodman’s, and Tony’s Fresh Market.
Save 20% on any product on wayfarefoods.com with code shareWF20. Expires 4/26/22. (WayFare currently only ships to 36 states but will be expanding to nationwide shipping in June.)
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I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.
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Have you ever baked with 100% Italian Extra Virgin Olive Oil? I love to sauté and roast with it, but haven't used it a lot in baking, except to bake bread. For the Flavor Your Life Campaign, I made this delicious olive oil apple cake which is a new family favorite.
To learn more about the rich history and delicious properties of 100% Italian Extra Virgin Olive Oil and the culinary culture that’s been harvested in Europe for generations, visit Flavor Your Life.
This olive oil apple cake is an Italian classic. A light cake batter infused with apple slices and made with extra virgin olive oil.
Le Stagioni d’ Italia means “the seasons of Italy” in Italian.
About Le Stagioni d’ Italia
• Le Stagioni d’ Italia’s short, fully traceable supply chain is guaranteed sustainable and the great care they take with processing creates exceptional taste.
• 100% Italian Extra Virgin Olive Oil is the first cold pressed olive oil from the first round of extraction of fresh, intact olives. It has not been heated during processing, so it retains its full nutritional value. • Harvested in Italy, it is vegan, gluten free, and contains no additives or preservatives. • It has a robust flavor of artichoke and almond, with a medium bitter and spicy aftertaste, as well as a green, ripe, fruity aroma with a leafy feel. • 100% Italian Extra Virgin Olive Oil typically retails for $19.99 for a 500 mL bottle.
With hints of citrus and cinnamon this olive oil apple cake is moist, delicious and perfect served warm or room temperature with a dollop of ricotta cream.
About Extra Virgin Olive Oil
• Extra virgin olive oil is made by pressing olive oil, without heat or chemicals; it’s known as the first cold pressed olive oil.
• Olive oils are tested for peroxide values. Lower values indicate fresher oil and more rapid processing. • Extra virgin olive oil is virtually free of acidity, below 0.8%. If the percentage of oleic acid (fatty acid) is too high, it indicates improper production and rancidity. • A panel of trained, expert tasters tests for taste defects and the presence of positive attributes of fruitiness, bitterness, and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t receive an Extra Virgin rating. • Extra virgin olive oil has a high smoking point of 400°F, so it is suitable for cooking and baking. • Between use, store your oil somewhere dark and cool (around 57°F, if possible), not on the counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight, and use your oil within six months of opening. How should you cook with Extra Virgin Olive Oil?
• Experiment with different oils for different occasions.
• Use delicate oils for salad dressings or as a condiment over mild foods, like vegetables, fish, eggs, or potatoes. • Pair robust oils with hearty foods that can stand up to the intense flavor, like steak or spicy soup. • With a high smoking point of 400°F, extra virgin olive oil is suitable for cooking and can enhance any dish by drizzling on as a finisher.
Olive Oil Apple Cake with Ricotta Cream
Recipe Notes: This recipe is adapted from a recipe provided by Flavor your Life. Since it has European origins, the measurements and instructions are different than what I normally publish. I noticed a few discrepancies in the original instructions and reconverted the measurements to the U.S. system. I weighed dry ingredients as needed and then measured them to get accurate U.S. equivalents. The original recipe listed 80 ml as = to 4 Tbsp., however when converted it is actually 5.41 Tbsp. or 16.23 tsp. For this reason, I would measure Extra Virgin Olive Oil using the metric system if possible or measure just under 5 1/2 Tbsp. The original recipe also calls for 1/2 cup ground hazelnuts for which I substituted 1/2 cup almond flour (affiliate link). Cake Ingredients: 5-6 medium apples (any variety) 1 orange 1 cup, 1 Tbsp., and 2 tsp./150 grams all purpose flour 1/2 cup/50 grams almond flour (affiliate link) 1/2 cup/100 grams brown sugar + more for sprinkling on the cake Pinch of salt 1/4 tsp. ground cloves 1 tsp. cinnamon 2 tsp./10 grams baking powder 2 large eggs 80 ml/5.41 Tbsp. Extra Virgin Olive Oil 1/2 tsp. vanilla extract 3 Tbsp.milk Ricotta Cream Ingredients: 8 oz. ricotta cheese 1 Tbsp. clear honey 1/2 tsp. vanilla extract 1-3 Tbsp. milk 1. Preheat oven to 350 degrees F. /180 degrees C. 2. Butter a 10 inch springform cake pan. 3. Peel apples and slice thinly, about 16 slices per apple. 4. Zest and juice the orange. 5. Set the zest aside and toss the apples in the orange juice. 6. In a large mixing bowl, combine all purpose flour, almond flour, brown sugar, salt, cloves, cinnamon, and baking powder. Mix well with a whisk. 7. In another bowl, mix the eggs, Extra Virgin Olive Oil, vanilla extract, orange zest, and milk. Beat until thoroughly mixed. 8. Add the egg mixture to the dry ingredients and stir briefly to combine. 9. Fold in the sliced apples. 10. Spoon the cake batter into the prepared pan. Smooth it out with a spatula. 11. Bake for 35-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean. 12. Let cool in the pan on a wire rack. 13. If desired, sprinkle the top with extra brown sugar. 14. Remove from the pan and place on a serving platter. To make the ricotta cream combine the ricotta cheese, honey, vanilla extract and 1 Tbsp. milk. Check the consistency and if desired add 1-2 Tbsp. more milk. We prefer it thicker with only 1 Tbsp. milk. Serve the cake with a dollop of ricotta cream.
You might also like these easy and delicious bread machine breadsticks which I make with 100% Italian Extra Virgin Olive Oil.
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I did not plan on writing a blog post for this easy mushroom and onion hamburger recipe. It almost seems too easy to warrant a recipe post, but when I created a story pin and typed the ingredients and instructions into the pin, I decided there was enough content to actually write a post. So here ya go...Fancy Sautéed Mushroom and Onion Burgers!
Hamburgers are one of our busy day staples, but sometimes we like to take it up a notch with sautéed mushrooms and onions. They add so much flavor and texture and truly make a mouthwatering burger experience.
Make this burger even more memorable with a toasted bun or if you are eating low carb, skip the bun and enjoy it with a knife and fork.
How do you sauté mushrooms and onions?
I sauté mushrooms and onions in olive oil and butter in a separate skillet while cooking the burgers. I always add some fresh ground salt and pepper for flavor. You could use just olive oil or just butter, but I like the combination of flavors from both fats.
One of our favorite sides and condiments with hamburgers is sliced ripe avocado with fresh squeezed lime juice and fresh ground salt.
Add some healthy fat and lots of flavor by putting sliced avocado right on the burger.
What sides would you serve with hamburgers?
I like to keep things simple when serving hamburgers.
Here are a few of our favorite sides: Baked beans (you can use your favorite store bought beans) Onion rings (We love store bought frozen onion rings) Corn on the cob or when not in season, frozen corn Sliced tomatoes or when not in season, canned stewed tomatoes Sweet Potato Chips Pickles Potato salad Simple side salad Asian crunch shredded Brussels sprouts salad
Fancy Mushroom and Onion Hamburgers
Serves 4 Ingredients: •1 Tbsp. Butter •Drizzle olive oil •1 onion, sliced •8 oz fresh mushrooms, sliced •1 lb. ground beef •1-2 avocados •1 lime •Creole seasoning (affiliate link to the one I use) •Fresh ground salt and pepper •Hamburger buns Optional condiments: •Sliced cheese (Swiss, cheddar, colby-jack, etc.) •Lettuce •Sliced tomatoes •Pickles •Mustard •Ketchup •Mayonnaise 1. Sauté mushrooms and onions in olive oil and butter over medium heat. Season with salt and pepper. Cook while burgers are cooking. When burgers are almost done, turn up heat to medium/high to caramelize the mushrooms and onions. 2. In another skillet cook ground beef in patties. While cooking, salt, pepper and add a little creole seasoning. Make sure to use beef with some fat in it. I like 80/20 or 85/15 for making burgers. Save the lean beef for recipes and casseroles. Season both sides as you are cooking. You don’t need to grease the skillet if your meat has some fat in it. Cook until burgers are cooked through. 3. Slice avocados, drizzle with lime juice, then salt. 4. If you like toast buns in buttered skillet. 5. Assemble burgers to your liking.
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This Asian Crunch Shredded Brussels Sprouts Salad has all the wonderful flavors you would expect from a good Asian slaw/salad, but without the high carb ramen noodles. This salad gets its crunch from fresh shredded vegetables, pistachios and almonds.
Tossed in a homemade peanut, ginger, sesame dressing, this salad is full of flavor and freshness.
We are big Brussels Sprouts fans and usually eat them cooked, but love the fresh crunch they add when shredded in this salad. My neighbor grew beautiful Brussels Sprouts last year, so I am trying to grow some this spring. I'll keep you posted. (My instagram account where you can see more of the day to day.)
What is the best way to chop/shred vegetables for salads and slaw?
I think it comes down to personal preference as to how fine, thin, uniform, etc. you want vegetables to be in homemade salads and slaws. It is certainly easiest to use a food processor to process vegetables, but if you want larger pieces, you may prefer slicing and shredding by hand. I like to do a little of both, using my food processor for some vegetables and slicing some by hand.
If you have a food processor (amazon affiliate link to the one I have), this salad is a cinch to make. I use the slicing blade to shred the Brussels Sprouts in my food processor which is easy to do and produces thinly sliced sprouts that are perfect for this salad. I also shred the carrot in my food processor with the shredding blade because it is so much easier than shredding it with a box shredder. The cabbage pictured was cut by hand, but it is a little on the thick side, so you may want to use a food processor for cabbage too or slice it thinner. I like to dice the pepper and onion by hand to give it more crunch and thickness, but again this is my personal preference. I also chop the pistachios by hand since they are so easy to chop on a cutting board and we are only using a few in this salad.
To make the dressing, put the dressing ingredients in a food processor, blender, or emersion blender (amazon affiliate link) and blend until creamy. I use my food processor to blend the dressing since I already have the appliance out.
What is the difference between Tamari soy sauce and regular soy sauce?
To make this dressing, I use Tamari soy sauce which has a richer, milder, more complex flavor than regular soy sauce. It is made from 100% soy and does not contain wheat like regular soy sauce making it a good choice for those avoiding gluten. It tastes less salty than regular soy sauce and is more complex which makes it a nice choice for Asian salads. I included an affiliate link in the ingredient list, but it is less expensive if you can find it in the Asian section of your local grocery store or in your local Asian grocery store.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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