Fair Trade Holiday Recipes
Peppermint Patty In A Cup
- 4 c. water
- 5 bags Equal Exchange Organic Peppermint Tea
- 1 c. Equal Exchange Organic Hot Cocoa
- 1/2 c. half and half
Bring water to a near boil. Steep the 5 bags of peppermint tea in the water for 4-5 minutes, then take out. Add the hot cocoa and half and half, turn heat on low and stir until fully dissolved and heated. Serve with an optional mint garnish and enjoy!
Try with Equal Exchange Organic Chai Tea for a spicy, warming treat.
Winter Spice Cake With Orange Marmalade And Chocolate Ganache
- 2 1/4 c. cake flour
- 3/4 c. whole wheat flour
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 sticks unsalted butter, room temperature
- 1 1/3 c. sugar
- 1 Tbsp. pure vanilla extract
- 1 large egg, plus 3 large egg whites at room temperature
- 1 c. milk
- 1/2 c. apple cider
- 1 Tbsp. cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground clove
- 1/4 tsp. ground cardamom
- 3 Tbsp. molasses
- 1/4 tsp. cream of tartar
- 1 jar orange marmalade
- 1 Equal Exchange Organic Dark Chocolate Orange bar, chopped
- 1 Equal Exchange Organic Very Dark Chocolate bar, chopped
- 1 c. heavy cream
- 1 Tbsp. honey
Preheat the oven to 325°F.
In a medium bowl, blend together flours, baking powder, baking soda and salt. In a small bowl, combine molasses and spices until well blended. Set aside.
In a stand mixer fitted with the paddle attachment, mix the butter on medium speed until creamy and lighter in color; about 3 minutes. Add in the sugar and blend until light and fluffy; another 3 minutes or so. Scrape down the bowl and add in the egg and vanilla. Mix until just combined. On low speed, add in a third of the flour mixture and blend until combined. Then add in the apple cider and a third of the milk. Once combined, add half of the flour mixture and follow again with the remaining milk.
Finish mixing in the last bit of flour until completely combined. Add in the spice molasses mix until just combined.
In a small bowl, whip the egg whites with cream of tartar until soft peaks have formed. Hand-fold the egg whites into the cake mixture.
Butter two 9-inch cake pans and evenly distribute the cake batter into them. Place them in the oven for 30 minutes or until a toothpick inserted comes out clean. Move them to a wire cooling rack and let them rest and slightly cool in the pans (about 15-20 minutes) and then turn them out onto the cooling rack and let them cool completely.
When the cakes are almost cool, make the ganache. To do this, place the cream in a saucepan over medium-high heat until it comes to a simmer. Remove from the heat and pour it over the chopped chocolate bars in a medium sized bowl. Whisk it together until smooth and then mix in the honey until completely blended. Set aside to cool and thicken.
Once the cakes have cooled, place one layer on a plate/platter. Take the jar of marmalade and pour it into a bowl and stir it with a spoon until it becomes slightly opaque in color. Spread the marmalade evenly onto the top of the prepared cake layer. Place the second cake layer on top with the smoothest/most even side facing up.
When the ganache has slightly thickened, pour over the top and let drip down the sides. You could also let it thicken more and spread all around the sides if a completely covered ganache cake is your desire. Enjoy!
Festive Fair Trade Truffles
- 8 oz chocolate, such as Equal Exchange Organic Very Dark Chocolate bar
- 8 oz heavy cream
Some suggested toppings:
- Equal Exchange Organic Baking Cocoa
- Chopped nuts
- Flaked coconut
Melt the chocolate in a double boiler. While it is melting, heat the cream in a separate pot. Pour the cream into a bowl and slowly whisk in the chocolate. Refrigerate until firm.
Remove from fridge. Using a small scoop, like a melon baller or small ice cream scoop, scoop small amounts of the ganache onto wax or parchment paper-lined baking sheets. Chill for 5 - 10 minutes. (Refrigerating a second time will make it easier to handle.) Once chilled, roll each of the scoops between your hands to form small balls. Roll the balls in toppings of your choice.
Party tip: set up a "make your own truffles" bar! Make the truffles in advance, then provide guests with a selection of toppings and allow them to create their own chocolate confections. This is perfect for cocktail parties or served as dessert following a sit-down dinner.
Ginger Chai Cupcakes
- 1 c. cake flour
- 1/2 c. whole wheat flour
- 1 Tbsp. ground ginger
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. candied ginger, finely chopped
- 3/4 c. granulated sugar
- 1/2 c. butter, at room temperature
- 3 eggs
- 1/4 tsp. ground cardamom seeds
- 3/4 c. milk
- 3 bags Equal Exchange Organic Ginger Tea
Chai Cream Filling:
- 1.5 Tbsp. milk
- 1 bag Equal Exchange Organic Rooibos Chai
- 2 oz. mascarpone cheese
- 1/8 tsp. ground cardamom seeds
- 1/8 tsp. ground ginger
- 1/8 tsp. cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/2 pinch ground black pepper
- 1/4 tsp. spiced bourbon (optional)
- 1/4 c. powdered sugar
- 3/4 tsp. arrowroot powder
- 12 oz. mascarpone cheese
- 4 oz. cream cheese
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground ginger
- 1 pinch salt
- 1/4 c. heavy cream
Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
Take the milk and microwave for 1 minutes 30 seconds, or bring to a simmer in a saucepan, then add the ginger tea bags and steep for at least 5-10 minutes. Whisk together the flour, ground ginger, baking powder, and salt in a medium bowl. Toss in the chopped candied ginger and use your fingers to separate the pieces stuck together and coat with flour so that you don’t get huge clumps of ginger.
In a large bowl, cream the sugar and butter with an electric beater or use a stand mixer with a paddle attachment. Beat in one egg at a time making sure to combine it well with the butter and sugar before adding the next egg. Add the cardamom and beat for a few more seconds. Beat in a third of the flour followed by half of the milk tea. Then beat in another third of the flour, the last half of the milk and finally add the last of the flour. Beat until well combined. Using a 1/4 cup measure as a scoop, pour 1 scoop full into each section of the lined muffin pan. Bake for 25 to 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let cool completely on a rack before adding the filling and frosting.
Heat the milk in the microwave for 20 seconds or bring to a simmer in a small saucepan on the stove. Add in the tea leaves and steep for 5 minutes. Strain. In a small bowl, beat together the mascarpone with the spices using an electric beater. Add the milk tea to the cheese and beat well. Add the bourbon and beat well. Beat in the powdered sugar and arrowroot powder. (The cream will be very loose.)
Take a cooled cupcake, poke a small hole in the center, and pipe in the filling either using a pastry bag or a teaspoon.
In a medium bowl, beat together both cheeses with an electric beater. Add in the vanilla, ginger and salt.
Add the powdered sugar 1/2 cup at a time and beat until all the powdered sugar is mixed in and the frosting is smooth. In a separate bowl, whip the heavy cream until stiff. Fold them into the mascarpone frosting mixture until completely blended together.
Frost the cupcakes and refrigerate until ready to serve. Enjoy!