Give friends and family a taste of the Pacific Northwest with artisan food gifts from Oregon.
There’s more to life than chocolate, but not right now. — Author Unknown “I could give up chocolate but I’m not a quitter”. That certainly applies to these Rogue Valley chefs who test, play and create with it to the delight of their guests. Now in honor of the upcoming Oregon Chocolate Festival, we explore the endless opportunities of chocolate. Here, a few of the several accomplished chefs participating in the festivals’ dueling dessert competition reveal how they like to treat the bar, from forgiving ganache to memorable cakes…and more. Also participating this year is Chef Andrew Will from Public House Ashland. He is presenting a… See More
For Sabrina Kate, ambrosia means organic, gluten-free, and vegan…a passion that came alive when she and her daughter experienced serious health issues from food allergies. As the owner of Ambrosia Natural Bakery, located in the bucolic Applegate Valley region of Southern Oregon, professional chef Sabrina thrives on bringing allergen-free, vegan and GMO-free treats to her customers…a few of whom just happen to be her children. Sabrina is one of a growing number of Oregon food entrepreneurs who are manifesting a serious passion for their own health, their family’s, and that of the environment. Sustainability always plays a significant role in their choice of ingredients, using only… See More
Everyone needs a foolproof chocolate cake to turn to for birthdays, impromptu dinner parties, and of course, the just-because-day. Chocolate Decadence, adapted from The Joy of Cooking, is just that cake. Chocolate Decadence is simple to make, yet tastes like you slaved away in the kitchen for hours. This cake is best when used with higher quality chocolate, but if you’re in a pinch, baking with semi-sweet chocolate chips do the trick just fine. The texture will just be a bit smoother when using better quality chocolate. This cake is divine when topped with fresh whipped cream to offset the… See More
This recipe combines three of the top Pacific Northwest foods in one delicious pastry….chocolate, pears and Bob’s Red Mill Gluten-Free Pie Crust Flour. Together and separately, they’ve opened up a new world of creative cooking for me. I like to throw together a galette to show friends how easy baking can be using the best seasonal fruit or savory vegetable that is on hand. You can get other tips from Bob’s Red Mill here. Prep time: 30 minutes Rest time: one hour Cook time: 40 minutes Flaky Pie Pastry One package Bob’s Red Mill Pie Crust Flour 12 tablespoons very… See More
The DC market has an endless competition for homemade cupcakes and baked goods, but when it comes to chocolates, they are nowhere to be found as if you were looking for water in a desert. However, I finally discovered a locally, handcrafted chocolate company here in the heart of the Mid Atlantic as I toured a local holiday market last year. The Virginia Chocolate Company, founded by Tim Douglas in Stafford, Virginia offered samples of their chocolate bars, and after tasting a piece, I was curious to try more. Inside their glass counter tops were colorful jewels that harvested original… See More
The coffee bean and the cacao bean are the essence of pure, delicious flavor, so it was only a matter of time before a perfect marriage was made between them. With Seattle’s abundance of exceptional roasted coffee and Theo Chocolate, the only all organic, fair trade bean-to-bar chocolate factory in the United States, it only makes sense that the ceremony would take place here in the great Pacific Northwest. The rich, bold flavor of espresso finds it’s way through chucks of chocolate and crunchy walnuts with each and every bite. Pure heaven. What a marriage it is! The fruit of their… See More
Recipe courtesy of the Oregon Hazelnut Marketing Board Ingredients 1 cup unsalted butter, room temperature ½ cup sugar 2 cup all-purpose flour 1 14-ounce can sweetened condensed milk 1 cup packed brown sugar ½ cup butter 2 tablespoons dark corn syrup 2 cups hazelnuts, whole, toasted, skin removed 1½ cups semi-sweet chocolate chips ½ cups white chocolate chips Directions Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake for 30 minutes until pale golden. Cool. Stir condensed milk, brown sugar, butter and corn syrup over… See More
Possibly one of the most creative desserts at the event, Robert Hac featured a beautiful presentation of a flaky Vanilla Hazelnut Cake, topped with Chocolate Ganache, Smoked Vanilla Powder, and Caramel Sauce. The smoked vanilla powder added a layer of complexity to the flavor and complimented the hazelnut and chocolate ganache flavors, and the drizzle of creamy caramel sauce took this dessert to the next level. We here at TLD highly recommend you head to FIVE and try it!
The San Francisco/Bay Area is home to 100s of amazing restaurants and chefs—but when you’ve got a sweet tooth that needs soothing, how do you know who has the most delectable dessert? Browse this “best of the best” list we’ve gathered from around the web and pick a spot to satisfy your cravings for moist cupcakes, gourmet ice cream, and layers of chocolaty goodness. About.com: The Scoop – the Best Ice Cream in San Francisco CBS San Francisco: Best Cupcakes in San Francisco Examiner.com, San Francisco: SF’s Best Cupcakes Inside Scoop SF: The Best Desserts in San Francisco Red Tricycle.com:… See More