Search Results for: "chocolate"

Save $0.75 on Rocky Mountain Chocolate Factory Cereal

 


ShopRite® 100% Lactose Free Milk, Lowfat Chocolate and Fat Free

Easy to digest with more calcium than regular milk, our Fat Free Milk and Lowfat Chocolate Milk is 100% lactose free and 100% delicious!


German Chocolate Bars


Chocolate, Raisin, Pecan Granola Bars


A Chocolate Date Night

This Valentine’s Day say “I love you” with a romantic and healthy dinner for two that features the holiday’s classic treat – chocolate!

Chocolate and Your Health
Did you know that eating a small amount of dark chocolate may actually provide you with health benefits? Chocolate comes from the cacao plant, and cacao is a rich source of flavonoids, which act as an antioxidant. The antioxidants found in cocoa are similar to those found in red wine, some forms of tea, and cranberries, and are thought to have a beneficial effect on the cardiovascular system. Dark chocolate and cocoa powder contain the highest concentrations of these antioxidants, but don’t’ forget they still contain fat, sugar, and calories. For this reason it is important to enjoy each in moderation.

Here is a fun way to add a sensible amount of antioxidant-rich dark chocolate and cocoa powder to your Valentine’s Day dinner.

Cocoa and Coffee Rub
This is a great way to flavor your favorite cut of meat without adding salt. Steak rubs work well with red meats because they will not interfere with the natural meat flavor. A rub should be applied right before cooking. You can make this rub ahead of time and store in the refrigerator. For this dish a lean cut of meat is recommended like flank steak, sirloin, or London broil.

  • 2 Tbsp ground coffee (unflavored)
  • 1 Tbsp unsweetened cocoa powder
  • ½ tsp cinnamon
  • 2 tsp oil
  • Salt and pepper to taste

Combine the coffee, cocoa powder and cinnamon. Mix in a shallow dish. Rub the steak with oil and sprinkle with salt and pepper. Pat the rub onto all sides of the steak and grill.

Strawberry Salad with Balsamic Chocolate Dressing
The dressing for this salad does not include oil, making it low in total fat. Melted dark chocolate is used to balance the acidity of the balsamic vinegar.

  • 1 bag pre-washed baby field greens
  • 1 cup sliced strawberries

Dressing:

  • 1/3 cup balsamic vinegar
  • 1/3 cup sugar
  • 1/4 cup (25g or two squares) dark chocolate, 75% pure

To make the dressing, add balsamic vinegar and sugar to a small saucepan over low heat until sugar dissolves. Remove pan from heat and add in chocolate until melted. Leave to cool at room temperature. Do not refrigerate or dressing will solidify. Toss strawberries and greens with dressing.


Fresh Bake Shop

Autumn pastry breakfast in the forest

Shoprite-Newsletter-2016-January

Make your entertaining easy with ShopRite Kitchens Catering! Click here to place your order online.

Planning a party? Let our Fresh Bake Shop help you entertain and plan for your next party. We offer a wide selection of fresh, made to order decorated cakes, party platters and dessert cakes. No special occasion is complete without a fabulous dessert -whether it’s a luscious chocolate cake for a festive birthday celebration, a bagel tray for a morning business meeting, or an elegant fruit tart to give new neighbors a sweet welcome to the neighborhood, you’ll find it all at ShopRite’s Fresh Bake Shop.

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Specialty Cakes

ShopRite’s specialty team is happy to create a one-of-a-kind custom cake to suit any occasion. Our master bakers can create the perfect cake in your choice of rich icings, fillings, and flavors. Just tell us how many guests you’re expecting, and we’ll take care of the rest!

Cupcake Pull-Aparts

24 individual cupcakes that are formed into shapes such as rainbows and baseballs. The icing on these cupcakes turns them into one delicious cake.

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Brownie Bites and Cookie Platters

When “just a bite” is just right: Try our chocolate- or vanilla-iced cupcakes, or our scrumptious chocolate brownies, which are available fudge iced, plain, or with walnuts, or our delicious gourmet cookies.

Picture Perfect Cakes

Your photo, our cake – a perfect combination. We can duplicate your photograph or document for placement on your special order cake. (Photo cakes not available in all stores.)

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Composition with assorted baking products
Jumbo Puffin Muffins
Our huge 6oz muffins are fresh baked daily and available in nine delicious varieties. From Corn to Butter Rum to Pistachio, each muffin is rich and moist and made with fine chocolate, to sweet butterscotch to loads of blueberries. Enjoy them for breakfast, lunches, and snacks.  Try a new flavor each day.
La Brea Bakery
Fresh, Flavorful, Memorable, La Brea is the nation’s most preferred artisan bread brand. Our dedication to artful nutrition mean that our breads contain no preservatives, no artificial ingredients, and no trans fats. Find a variety of La Brea Bakery’s award-winning loaves baked fresh daily in your local ShopRite Fresh Bake Shop.

Please note:  All varieties may not be available in all stores


Tips for Following a Plant-Based Diet in the New Year

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Tips for Following a Plant-Based Diet in the New Year

 

Interested in trying a plant-based diet but don’t know where to start? Read on for some basic tips to help you master your new year eating plan.

  • Plant-based is not “all or nothing.” You don’t have to go meat-free to be more plant-based. Treat meat and poultry as the side, instead of the main feature. Make vegetables, beans and grains the entrée.
  • Start with an appetizer. Start your meal with a soup or salad. It ensures veggies will be featured and provides a good way of slowing down the meal pace, too.
  • Go meatless one day a week. Take meat off the menu just once a week. Maybe you’ve heard of Meatless Monday? You can also choose other days of the week to think about a more plant-based diet. Tofu Tuesday? Walnutty Wednesday? Think about identifying one day each week where plant foods and plant proteins are front and center at every meal.
  • Nuts every day. Include nuts, like walnuts, each day in a simple way. Eat a few with your morning oatmeal or on your salad at lunch. Try them in a trail mix at snack time, as the coating for salmon or chicken, or mixed into a bean-based burger or stir-fry at dinner.
  • Swap in plant-based foods. Substitute or add chopped mushrooms and/or walnuts for meat in numerous dishes. Their textures and savory taste are perfect as meat substitutes.

There’s no need to overhaul your diet overnight, just start with a single meal or recipe, and then begin to incorporate more plant foods. Get started today with these delicious recipes from Walnuts.org.

 

Breakfast 2

Creamy Green Walnut Shake

Toasted Quinoa-Walnut Breakfast “Sundaes”

Light Farmhouse Walnut Frittata

 

Salads & Veggies 3

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette

Garden Salad with Walnut Vinaigrette

Wilted Spinach Salad with Grilled Onions, Walnuts, Avocado and Apple

 

Entrées 4

Chinese Chicken Walnut Stir-Fry

California Walnut “Meat” Street Tacos

Penne with Wilted Greens, Feta and Walnuts

 

Snacks5

Rosemary and Sea Salt Walnuts

Banana Split Trail Mix

Yogurt, Sun-Dried Tomato and Basil Dip

 

Desserts

Carrot-Walnut-Oat Gems

Gluten-Free Walnut Cake

Chocolate Raspberry Brownie Bites with Walnuts


Three Tips for Baking with Children

My grandmother was a blue-ribbon baker. Every year at the county fair she bagged multiple ribbons for her baked goods. A plump older woman with tightly curled hair and wrapped in an apron, Gramma  John was the epitome of the Midwestern farm wife. I loved visiting her on our family vacations to Minnesota each summer. Gramma had two kitchens!

This California girl had never seen such a thing. There was a regular kitchen in the home, decorated in the styles of the 70s, where we ate breakfast, lunch, and dinner. In the cool of the basement there was a second kitchen, austere white, and ready for business. Despite it’s professional looking nature, that’s where the fun happened!

Each summer I would bake with Gramma in that kitchen. I particularly remember her pat-in-the-pan pie crust. While mine didn’t look as pretty as hers, the pastry was easy. In fact, even my five-year old can do it.

She’s the one who taught me to bake. And I’ve passed that love on to my kids.

It’s not all rainbows and butterflies to bake with children. It sounds great, but in reality, it’s a mess. It can be a little frustrating when flour flies and egg shells float in the batter.

But, it’s worth it. Now that my youngest is five – my eldest is 16 – I’m able to relax a bit and look back to see what worked and improve the things that didn’t. Here are three basic things I’ve learned.

  1. Let them do.

This is hard, especially if you’re a control freak like I am. My husband is the one who modeled this for me. He let our two-year old crack eggs!

Recently, I taught my 7-year old how to use the bread machine. She even adapted a favorite recipe and wrote it down in her own words. That handwritten copy is a keepsake, for sure.

My 16-year old now bakes on his own, hunting down recipes to feed his ravenous appetite for healthier, body-building snacks.

  1. Just keep calm.

Find ways that you can relinquish control and still keep your cool. For instance, let your child crack each egg individually into a ramekin. Then add it to the recipe after you’ve fished out any shell.

Set up a work space that is easy to clean. We have a very large cutting board that I often use as our work space. Most of the mess happens there, making it easy to move it all at once when it’s clean up time.

  1. Have fun!

Baking is the ultimate three-for-one experience. You get food prepared, you teach your child some life skills, and you get to enjoy some good times together.

Don’t sweat the messes, the cookies that don’t look picture-perfect, or the fact that this activity takes way longer than if you did it by yourself. You’re making memories with your child and getting some great fringe benefits.

Whole Wheat Chocolate Chip Cookies

Makes 2 dozen cookies

This is a recipe from my Gramma John, updated to be just a bit healthier. I swapped coconut oil for the shortening; replaced processed white and brown sugars with demerara sugar, and used whole wheat pastry flour instead of white. I also notched up the flavor profile and the antioxidants with ginger and cinnamon. The result is a sweet, crispy, crunchy cookie that pleases kids of all ages.

  • 2/3 cup Coconut Oil
  • 1 cup Demerara Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips
  • 1/2 cup slivered almonds, optional

Preheat the oven to  350°. Line two baking sheets with parchment paper or a silpat baking mat.

In a large mixing bowl, beat together the oil and sugar with an electric mixer. Add the egg and vanilla and beat until thick and creamy, about 2 minutes. Add the flour, baking soda, salt, ginger, cinnamon, chocolate chips and nuts, if using. Mix well.

Written by Jessica Fisher, on behalf of Bob’s Red Mill Natural Foods.

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Holiday Entertaining


scallops

tart

cheesetarlet

wellington

beef pinwheel

Bacon-Wrapped Citrus Scallops

Cranberry-Brie Tarts

Leek–Blue Cheese Tartlets

Beef Wellington Bites

Herbed Garlic Beef Pinwheels

 

 Want more Holiday Recipes? Click Here

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Baking Memories

WAK-5037_FACEBOOK_BAKING_Part3crop Festive Eggnog Pie

Servings:8
Preparation Time:10 minutes
Cook Time:45 minutes

Ingredients

  • 3 cups granulated sugar
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 1 cup eggnog
  • 2 tsp imitation rum extract
  • 1 tsp vanilla extract
  • 1 (9-inch) unbaked pie crust

Directions

Preheat oven to 350°F. In large mixing bowl stir together sugar, butter, flour, eggs, salt and allspice until well combined. Stir in eggnog, rum extract and vanilla.

Pour into prepared crust. Bake 45 to 50 minutes or until top is golden brown and center is set. Cool and serve.


WAK-5037_FACEBOOK_BAKING_Part4cropCinnamon Ornaments

Servings:12
Preparation Time:30 minutes
Cook Time:2 hours 30 minutes

Making Cinnamon Ornaments are a perfect holiday fun activity for kids. The ornaments are easy to make and their aroma lasts long after the holidays are over.
Ingredients

  • 3/4 cup applesauce
  • 1 bottle McCormick® Cinnamon Ground
  • Cookie cutters
  • Drinking straw
  • Colorful ribbon

Directions

Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.


Chocolate Gingerbread Boys And Girls
Servings:about 2 1/2 dozen cookies

Ingredients

  • 2 cans NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12-ounce package)
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 3 Tbs butter or margarine
  • 3 Tbs granulated suga
  • 1/2 cup molasses
  • 1/4 cup water
  • 12 oz prepared vanilla frosting (1 container)

Directions

MICROWAVE 1 1/2 cups morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
COMBINE flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.

PREHEAT oven to 350° F.
ROLL half of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.

BAKE for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate with piped frosting or icing.


WAK-5037_FACEBOOK_BAKING_Part6cropHoliday Dream Brownies

Servings:24 bars
Preparation Time:15 minutes
Cook Time:30 minutes
The perfect brownies to serve during the holidays — layered confections of brownie mix, marshmallow creme and chocolate frosting.
Ingredients

  • 1 box (19.8-ounce) brownie mix
  • 1 jar (7½-ounce) marshmallow creme
  • 1 cup prepared creamy chocolate frosting
  • 1 cup SKIPPY® Creamy Peanut Butter

Directions

Prepare brownie mix according to package directions for 13 x 9-inch baking pan; let cool. Using spoon, evenly drop marshmallow crème on cooled brownies.

In small, microwave-safe bowl, microwave frosting on HIGH 30 seconds or until smooth. Repeat with SKIPPY® Creamy Peanut Butter. With spoon, drop frosting, then peanut butter over marshmallow creme. Gently swirl with knife to marble; cool completely in pan. To serve, cut into 24 bars.