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Fair Drinks & Desserts
for the Holidays and Every Day
Greetings!

We’ve assembled some of the most decadent dessert and drink recipes out there
to help you celebrate fairly and...
Recipes
Cheers to Fairtrade: Festive Drinks
The Verrazzano
Divine Cocoa Smoke
Hot Spiced Hulled Wine
Rapturous Red Sangria...
The Verrazzano |

By Allison Hamlin, Astor Center, for Divine Chocolate

Ingredients
1 barspoon Divine Chocolate syrup*
2 ...
Divine Cocoa Smoke |
By Astor Wines & Spirits, for Divine Chocolate

Ingredients
6 ounces whole milk
1 cinnamon stick
1 Ch...
Hot Spiced (Mulled) Wine |
By Nettie Cronish, Women’s Culinary Network, for Fairtrade Canada

Ingredients
3 cups (750 mL) ...
Rapturous Red Sangria |
By Wholesome Sweeteners

Ingredients
1 bottle red wine
2/3 cup Wholesome Sweeteners Fairtrade Orga...
Peppermint Hot Chocolate |
By Wholesome Sweeteners

Ingredients
4 cups organic skim milk
4 peppermint sticks
1 cup Fairtra...
Maple Pumpkin
Spice Milkshake

|

By Ben & Jerry’s

Ingredients
1 pint Ben & Jerry’s Vanilla ice cream
(1) 13oz (364g) can...
Turbinado Cracked
Sugar Cookies

|

By Chef Nora Pouillon, Restaurant Nora, for Wholesome Sweeteners

Ingredients
1 cup Wh...
Rosemary Cornmeal Cookies |
By Chef Malika Ameen, for Wholesome Sweeteners

Ingredients
1 3/4 cups unbleached all-purpose ...
Pumpkin Chocolate
Marbled Cheesecake
By Wholesome Sweeteners

|

Ingredients
Filling:
3 packages (8 oz each) cream cheese,...
North Pole Peak Cupcakes |
By Chef Gale Gand, for Wholesome Sweeteners

Ingredients
Cake:
1 stick unsalted butter, at room...
Banana Chocolate
Chip Bars

|

By Wholesome Sweeteners

Ingredients
2 cups all-purpose unbleached flour
2 tsp baking powder...
Gluten-Free Sweet &
Salty Brownies

|

By Chef Carol Kicinski, for Wholesome Sweeteners

Ingredients
1 1/4 cups Fairtrade ...
Chocolate Coffee Cupcakes |
By Ethical Bean Coffee

Ingredients
Cake:
1 ½ cups of unsalted butter
2 ¼ cups of Fairtrade gr...
Fairtrade Vanilla Ice Cream |
By Nielsen-Massey

Ingredients
1 pint whipping cream
1 pint half and half
1 cup sugar
1 tabl...
Very Naughty
Baked Alaska

|

By Simon Rimmer, Freedom Food Celebrity Recipe Collection, for Fairtrade Australia
& New Zea...
Fairtrade Chocolate Mousse|
Adapted from the Edible Perspective

Ingredients
2 Equal Exchange avocados, ripe
2 medium Equa...
Raspberry White
Chocolate Scones

|

By Tate & Lyle Sugars

Ingredients
2 cups all purpose flour
1/3 cup Tate+Lyle® Organic...
Chocolate Croissant
Bread Pudding
By Tate & Lyle Sugars

|

Ingredients
Bread Pudding:
4 large croissants; cut into 1-inch...
Ginger Oatmeal
Raisin Cookies

|

By Tate & Lyle Sugars

Ingredients
3/4 cup flour
3/4 teaspoon table salt
1/2 teaspoon bak...
Honey Chocolate
Madeleines

|

By Divine Chocolate

Ingredients
7 tablespoons unsalted butter
2 large free range eggs, at ...
Divine Chocolate
Almond Tart

|

By Sue Ashworth, for Divine Chocolate

Ingredients
75g (3 oz) butter, softened
75g (3 oz)...
Divine Double Chocolate
Cranberry Cookies

By Ivy Bakery, for Divine Chocolate

|

Ingredients
1/2 cup unsalted butter
1/3...
Truffles With A Heart |

By Sue Ashworth, for Divine Chocolate

Ingredients
24 large raisins
2 tbsp rum
175g (6 oz) Divine...
Triple Caramel Chunk
Frozen Cupcakes

|

By Ben & Jerry’s

Ingredients
1 pint Ben & Jerry’s Triple Caramel Chunk ice cream...
Fairtrade Ingredients
These recipes have been expertly crafted to bring you unbeatable taste, but it’s the
stories behind ...
Acknowledgements
We would like to thank all those involved in making Fair Drinks & Desserts for the
Holidays and Every Day...
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Fair Drinks and Desserts Recipe Book

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We’ve assembled some of the most decadent dessert and drink recipes out there to help you celebrate fairly and with flair – during the Holidays and every day!

The Holidays are a great reminder of the values we all share: peace, love, justice. As we celebrate with our loved ones, let’s remember those around the world who are struggling to provide for their own.

The Fairtrade system works to empower farmers and workers around the world as they strive to be free from poverty and provide a future for their children and communities.

By choosing Fairtrade certified ingredients you’re strengthening their efforts while enjoying a delicious product and sharing your values with those around you.

So be fair and add Fairtrade ingredients to all your family favorites! Farmers and workers will get a fair deal for their hard work and you’ll get a delicious treat for yours.

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Transcript of "Fair Drinks and Desserts Recipe Book"

  1. 1. Fair Drinks & Desserts for the Holidays and Every Day
  2. 2. Greetings! We’ve assembled some of the most decadent dessert and drink recipes out there to help you celebrate fairly and with flair – during the Holidays and every day! The Holidays are a great reminder of the values we all share: peace, love, justice. As we celebrate with our loved ones, let’s remember those around the world who are struggling to provide for their own. The Fairtrade system works to empower farmers and workers around the world as they strive to be free from poverty and provide a future for their children and communities. By choosing Fairtrade certified ingredients you’re strengthening their efforts while enjoying a delicious product and sharing your values with those around you. So be fair and add Fairtrade ingredients to all your family favorites! Farmers and workers will get a fair deal for their hard work and you’ll get a delicious treat for yours. On behalf of the Fairtrade America team and partners, have a happy and memorable Holiday season! Warm regards, Hans Theyer Executive Director, Fairtrade America www.fairtradeamerica.org Fair Drinks & Desserts
  3. 3. Recipes Cheers to Fairtrade: Festive Drinks The Verrazzano Divine Cocoa Smoke Hot Spiced Hulled Wine Rapturous Red Sangria Peppermint Hot Chocolate Maple Pumpkin Spice Milkshake Sweet Justice: Delightful Desserts Turbinado Cracked Sugar Cookies Rosemary Cornmeal Cookies Pumpkin Chocolate Marbled Cheesecake Banana Chocolate Chip Bars Gluten Free Sweet & Salty Brownies Chocolate Coffee Cupcakes Fairtrade Vanilla Ice Cream Very Naughty Baked Alaska Fartrade Chocolate Mousse Raspberry White Chocolate Scones Chocolate Croissant Pudding Ginger Oatmeal Raisin Cookies Honey Chocolate Madeleines Chocolate Almond Tart Double Chocolate Cranberry Cookies Truffles With A Heart Triple Caramel Chunk Frozen Cupcakes Rapturous Red Sangria from Wholesome Sweeteners Fair Drinks & Desserts
  4. 4. The Verrazzano | By Allison Hamlin, Astor Center, for Divine Chocolate Ingredients 1 barspoon Divine Chocolate syrup* 2 barspoons canned pumpkin puree 1 ½ oz applejack ¾ oz orgeat ½ oz Ramazzotti Amaro ½ oz fresh lemon juice 2 dashes aromatic bitters Pinch of cinnamon *Chocolate syrup: 1 1/2 cups water 3 cups sugar 1 1/2 cups Divine cocoa powder 1 tablespoon vanilla extract 1/4 teaspoon kosher salt Directions Blend chocolate syrup, pumpkin puree in a mixing glass until smooth. Add additional ingredients and stir until well combined. Fill glass with ice and stir until well chilled. Strain into a chilled coupe and garnish with a lemon twist. Chocolate Syrup: Bring water and sugar to a boil and whisk in cocoa, vanilla and salt. Stir until blended. store in the refigerator. The Verrazzano By Allison Hamlin The fusion of New World pumpkin, chocolate and apple jack is balanced by an assertive Italian amaro for a cocktail you can properly be thankful for. Fair Drinks & Desserts
  5. 5. Divine Cocoa Smoke | By Astor Wines & Spirits, for Divine Chocolate Ingredients 6 ounces whole milk 1 cinnamon stick 1 Chile de Arbol 1 tablespoon Divine Cocoa powder 1 tablespoon Demerarra sugar 1 tablespoons heavy cream ¾ ounce Del Maguey Vida Mezcal Directions Put milk, cinnamon and chile stick in a pot over a low flame and warm until the milk is hot, fragrant and spicy. While it is heating, make a paste with cocoa, sugar and cream in the bottom of a mug, and then mix in mezcal. Divine Cocoa Smoke By Astor Wines & Spirits Top with hot milk. Serve with softly whipped cream and shaved Divine 70% Bittersweet chocolate. A boozy play on Mexican Hot Chocolate, the earthy, roasted flavor of this artisanal spirit brings out the complexity and spices of the cocoa; cinnamon and spice provide a nice foil to its fruitiness. Fair Drinks & Desserts
  6. 6. Hot Spiced (Mulled) Wine | By Nettie Cronish, Women’s Culinary Network, for Fairtrade Canada Ingredients 3 cups (750 mL) bottle Fair Trade Certified red wine, medium to full-bodied ¼ cup (50mL) Triple Sec ¾ cup (175mL) water 5 whole Fair Trade Certified cloves 3 black Fair Trade Certified peppercorns 2-3 inch (7.5cm) by ½ inch (1cm) strips organic lemon and Fair Trade Certified orange zest (use a knife or vegetable peeler) 1/3 cup(75mL) Fair Trade Certified sugar 1-2 inch (5cm) Fair Trade Certified cinnamon stick 1 Fair Trade Certified vanilla bean, halved lengthwise Special Equipment: tea egg or cheesecloth, kitchen string Directions Put cloves, peppercorns, and zests in large tea egg,(or enclosed tea strainer) or in center of 2 inch (5cm) square of cheesecloth. Pull up edges and tie with string to form a bag, and place in 2 quart saucepan. Combine tea egg or cheesecloth bag with wine, triple sec,water, sugar,cinnamon stick and vanilla bean. Simmer over low heat for 15 minutes, stirring occasionally. Remove tea egg/ cheesecloth. Ladle wine into mugs or heatproof small glasses. Garnish with cinnamon sticks. Hot Spiced (Mulled) Wine By Nettie Cronish This holiday favorite uses strips of organic lemon and Fair Trade certified orange zest. It’s the perfect welcome for guests after a wintery adventure. Fair Drinks & Desserts
  7. 7. Rapturous Red Sangria | By Wholesome Sweeteners Ingredients 1 bottle red wine 2/3 cup Wholesome Sweeteners Fairtrade Organic Agave Syrup 1 blood orange 1 cup fresh strawberries, halved or sliced 1 red apple, diced 1 cup fresh blackberries 1 shot brandy 1 cup cranberry juice 1 ½ cups club soda or sparkling water 1 cup fresh cherries (for garnish) Directions Pour organic blue agave and red wine into a large pitcher. Cut orange in half. Squeeze juice from half of the orange into the wine. Slice the other half of the orange into thin round slices and place into the sangria. Rapturous Red Sangria Add remaining fruit, brandy and cranberry juice. Stir well. Refrigerate overnight. In your favorite chalices, pour 1/3 cup sparkling water or club soda and 2/3 cup sangria over ice - top with fruit from the pitcher and fresh cherries for garnish. Enjoy responsibly. Fairtrade certified wines come from South Africa, Argentina and Chile. Fair Drinks & Desserts
  8. 8. Peppermint Hot Chocolate | By Wholesome Sweeteners Ingredients 4 cups organic skim milk 4 peppermint sticks 1 cup Fairtrade cocoa powder 3-4 packets Wholesome Sweeteners Organic Stevia Directions Peppermint Hot Chocolate Bring milk and peppermint sticks up to a simmer in a small saucepan remove from heat. Add cocoa powder and stevia and gently whisk for 2 minutes until smooth. Remove sticks and pour into cups. The Fairtrade mark symbolizes the optimism of producers, linking the everyday determination of people in developing countries with the aspiration of consumers everywhere. Fair Drinks & Desserts
  9. 9. Maple Pumpkin Spice Milkshake | By Ben & Jerry’s Ingredients 1 pint Ben & Jerry’s Vanilla ice cream (1) 13oz (364g) can of pumpkin puree 1 tsp (18g) pumpkin pie spice ¼ cup (2 fl. oz/60ml) real maple syrup 1c (8fl oz/240ml) milk whipped cream. Directions Combine all ingredients above in a blender, blend until smooth. Top with whipped cream, a drizzle of maple syrup and a sprinkle of pumpkin pie spice. Enjoy! Maple Pumpkin Spice Milkshake “Fairtrade is about making sure people get their fair share of the pie. The whole concept of fair trade goes to the heart of our values and the sense of right and wrong.” -Jerry Greenfield, Ben & Jerry’s co-founder Fair Drinks & Desserts
  10. 10. Turbinado Cracked Sugar Cookies | By Chef Nora Pouillon, Restaurant Nora, for Wholesome Sweeteners Ingredients 1 cup Wholesome Sweeteners Fairtrade Organic Turbinado Sugar plus 2 tbsp for rolling and sprinkling 2 sticks unsalted butter, room temperature 1 large cage-free organic egg, well beaten 1 tsp vanilla 2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt Directions Preheat the oven to 375°F. Line two large baking shees with parchment or foil. In a large bowl, mix 1 cup Organic Turbinado Sugar and butter until well blended (the sugar will remain crunchy.) Mix in the egg and vanilla. Turbinado Cracked Sugar Cookies By Chef Nora Pouillon In a separate bowl, dry whisk the flour, baking soda and salt. With an electric mixer set on low, mix the dry ingredients into the batter until just combined. Roll level tablespoons of the dough into a ball and then roll in the remaining Organic Turbinado Sugar. Place the ball on the cookie sheet. Repeat as needed, placing the cookies about 2-inches apart on the prepared sheets. Sprinkle any remaining Organic Turbinado Sugar over the cookies. Bake for 13-15 minutes, rotating the sheets at the half-way point, until puffed and cracked. “Things are different with Fairtrade. It brings a big difference; we have a school, electricity. Before then, we didn’t have any of that.” -Tadelech Gizaw, a Fero Cooperative coffee farmer and mother of 4 Let the cookies cool at least 5 minutes, then transfer to a rack to cool completely. Fair Drinks & Desserts
  11. 11. Rosemary Cornmeal Cookies | By Chef Malika Ameen, for Wholesome Sweeteners Ingredients 1 3/4 cups unbleached all-purpose flour 1 cup yellow cornmeal, finely ground 1 tsp baking soda 3/4 tsp coarse salt 2 sticks organic unsalted butter, at room temperature 1 1/4 cups Wholesome Sweeteners Fairtrade Organic Sugar 1 heaping tbsp finely grated orange zest 1 heaping tbsp finely chopped fresh rosemary 2 large cage-free organic eggs 1 tsp pure vanilla extract Directions Rosemary Cornmeal Cookies By Chef Malika Ameen Preheat the oven to 350°F. Whisk together flour, cornmeal, baking soda, and salt in a bowl. Put organic sugar and orange zest in the bowl of an electric mixer and gently rub together with your fingers. Mixture will become sandy and fragrant. Add butter, and with the electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Mix in rosemary, vanilla extract, and eggs, one at a time making sure to fully incorporate all ingredients. With mixer on low speed add the dry ingredients until just combined. On a parchment lined baking tray, drop rounded tablespoons of dough making sure to leave a spacing of 2 inches. The Fairtrade minimum price is not a fixed price, but is the lowest possible starting point for price negotiations between the producer and purchaser. When the market price is higher than the Fairtrade minimum price, the buyer must pay the market price. Bake 15–20 minutes or until lightly browned on the edges. Let cool and serve immediately or store in an airtight container for 3-4 days. Fair Drinks & Desserts
  12. 12. Pumpkin Chocolate Marbled Cheesecake By Wholesome Sweeteners | Ingredients Filling: 3 packages (8 oz each) cream cheese, softened 1 cup Wholesome Sweeteners Fairtrade Organic Sugar 1/4 cup Wholesome Sweeteners Fairtrade Organic Light Brown Sugar 1 (15 oz) can pure pumpkin 4 large, cage-free organic eggs 1/2 cup evaporated milk 2 tbsp cornstarch 1 tsp ground cinnamon 1/8 tsp ground nutmeg Crust: 1 1/4 cups graham cracker crumbs 1/4 cup butter, melted 2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar 1 cup (6 oz) Fairtrade semi-sweet chocolate mini morsels, divided Directions Preheat oven to 350 degrees F. Grease 9-inch springform pan. For the crust, combine graham cracker crumbs, butter and organic sugar in medium bowl. Press onto bottom or prepared pan. Sprinkle with 1/2 cup morsels. For the filling, microwave remaining morsels in medium, microwave-safe bowl on high power for 30 seconds and then stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to room temperature. Beat cream cheese, organic sugar and organic brown sugar until smooth and then beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture and then stir into melted chocolate. Pour remain ing pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top, swirl with a knife. Pumpkin Chocolate Marbled Cheesecake Producer representatives now make up 50% of Fairtrade’s General Assembly, driving the direction of the international system. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side. Makes 12 to 16 servings. Fair Drinks & Desserts
  13. 13. North Pole Peak Cupcakes | By Chef Gale Gand, for Wholesome Sweeteners Ingredients Cake: 1 stick unsalted butter, at room temperature 1 1/2 cups Wholesome Sweeteners Fairtrade Organic Light Brown Sugar 2 cage-free organic eggs 1 tsp pure vanilla extract 6 tbsp Fairtrade cocoa powder 1 1/2 tsp baking soda 1/4 tsp salt 1 1/2 cups sifted cake flour 2/3 cup sour cream 3/4 cup hot Fairtrade coffee Topping: 4 oz milk chocolate, melted 4 oz white chocolate, melted Supplies: 12 water cooler cone cups 12 squares of aluminum foil, 12x12 inches A muffin tin Directions Holding one square of foil, rest the pointed base of a cone into the center and gather foil square up around the cone. Then fold down the corners of the square, scrunching up the foil to make a holder that will prop the cone up as it bakes. Repeat with the remaining foil squares. Arrange the holders in the cups of the muffin tin. North Pole Peak Cupcakes By Chef Gale Gand Heat the oven to 350°F. Make the cake: Cream the butter and organic light brown sugar until smooth in a mixer fitted with a whisk attachment. Add the eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda, salt and mix. Add a third of the flour, then half of the sour cream, and mix. Add another third of the flour and the remaining sour cream and mix. Add the remaining flour and mix. Drizzle in the coffee and mix until smooth. The batter will be thin. Pour the batter into the cones, filling them to within inch of the top. Rest each filled paper cone in a holder and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), 20 to 25 minutes. Let the cakes cool in the cones for 30 minutes. If any of the cones overflowed during baking, trim the tops flat, using a serrated knife and a sawing motion. Carefully peel off the paper cones to reveal the cakes and invert them onto a wire rack set over parchment paper, points sticking up. If you have to re-trim the bottoms to make the cakes stand up, us a serrated knife and a sawing motion. “I now realize that Fairtrade really is the liberation of people. A trade structure designed to enable people to help themselves, and their community, rise out of poverty.” - Pauline Mckee of Wholesome Sweeteners Apply the topping: Using forks to dip into the melted chocolate, drizzle both kinds of chocolate over each peak in thin lines. Let the chocolate set at room temperature or, if you're in a hurry, in the refrigera tor. Fair Drinks & Desserts
  14. 14. Banana Chocolate Chip Bars | By Wholesome Sweeteners Ingredients 2 cups all-purpose unbleached flour 2 tsp baking powder 1/2 tsp sea salt 3/4 cup unsalted organic sweet cream butter, softened 2/3 cup Wholesome Sweeteners Fairtrade Organic Sugar 2/3 cup Billington's Light Brown Muscovado Sugar or Wholesome Sweeteners Fairtrade Organic Light Brown Sugar 1 tsp vanilla extract 3 medium ripe Fairtrade bananas, mashed 1 large cage-free organic egg 2 cups (12 oz package) Fairtrade semi-sweet chocolate chips Wholesome Sweeteners Fairtrade Organic Powdered Sugar for dusting Directions Preheat the oven to 350°F. Grease a 15 x 10-inch jelly roll pan. Combine flour, baking powder and salt in medium bowl. Beat butter, organic sugar, light brown sugar and vanilla extract in large mixer bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture, and stir in the chocolate bits. Spread into prepared jelly roll pan. Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with organic powdered sugar, and cut into bars. Makes 6 dozen bars. Banana Chocolate Chip Bars “In this era of competitive global trade, small-scale farmers like ours have little or no chance of survival without the kind of market intervention that is provided through Fairtrade.” -Cornelius Lynch, Banana farmer in St Lucia Fair Drinks & Desserts
  15. 15. Gluten-Free Sweet & Salty Brownies | By Chef Carol Kicinski, for Wholesome Sweeteners Ingredients 1 1/4 cups Fairtrade semisweet chocolate chips 2 sticks unsalted butter, softened 4 large cage-free organic eggs 1 cup Wholesome Sweeteners Organic Coconut Palm Sugar 6 tbsp unsweetened Fairtrade cocoa powder 2 tbsp cornstarch 1/2 tsp kosher or fine sea salt 1 tbsp instant espresso powder 2 tsp pure vanilla extract 1 1/2 cups salted, dry roasted peanuts, chopped Gluten-Free Sweet & Salty Brownies By Chef Carol Kicinski Directions Preheat the oven to 375°F. Line a 9x12 baking dish with parchment paper. Put the chocolate chips and butter in the bowl of a food processor and pulse a few times to roughly combine. Add the eggs, organic coconut palm sugar, cocoa powder, cornstarch, salt, espresso powder and vanilla and blitz until combined (batter is supposed to be lumpy). Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter. “Our biggest worry is ensuring that we have a guaranteed market for our cocoa. Through the pricing structure and the Fairtrade Premium, we can ensure a brighter future for our family, other farmers and our friends.” -Santos Mendoza, president of the CONACADO cooperative in the Dominican Republic Bake for 20 minutes or until the batter is set and it feels slightly firm to the touch. The outer edges will be a little drier than the inside. Cut into squares. Fair Drinks & Desserts
  16. 16. Chocolate Coffee Cupcakes | By Ethical Bean Coffee Ingredients Cake: 1 ½ cups of unsalted butter 2 ¼ cups of Fairtrade granulated sugar 1 tbsp pure Fairtrade organic vanilla extract 4 large free range eggs, lightly beaten ¾ cup of Fairtrade cocoa powder ½ cup of hot Ethical Bean coffee 1 cup of 2% milk 3 cups of organic all-purpose flour 1 tsp baking soda 1 tsp salt Icing: ¼ cup butter, at room temperature ½ cup unsweetened Fairtrade cocoa powder 1/3 cup milk 1 tsp pure Fairtrade organic vanilla extract 3 cups Fairtrade icing sugar A pinch of salt Directions Preheat oven to 350°F. Cream together the butter and sugar with a mixer until fluffy. Add vanilla then slowly add the eggs, scraping down the sides of the bowl to make sure everything is mixed well. In a separate bowl, mix together the cocoa powder and coffee until smooth. Add the milk, a bit at a time and whisk until completely mixed. Set aside. In another bowl, sift together remaining dry ingredients. In the mixer, alternate adding the dry ingredients and wet ingredients to the creamed butter mixture until everything is combined. Scoop batter into cupcake tins until 2/3 full. Bake until cake tester inserted in the center comes out clean, about 17-20 minutes. Decorate with chocolate icing when cooled. Icing: Blend butter and cocoa, beating continuously to get an even mixture. Pour in milk and vanilla, and add a pinch of salt. Beat the mixture until smooth.Stir in icing sugar and keep beating until you get a smooth, creamy mixture. Chocolate Coffee Cupcakes “Each member is more satisfied, more at peace, and content to know that being Fairtrade certified helps us obtain resources and facilitates access to international markets.” -Luis Marin García, manager of UCASUMAN, in Nicaragua TIP: If your icing gets too thick, add a splash of milk to make it thinner. Fair Drinks & Desserts
  17. 17. Fairtrade Vanilla Ice Cream | By Nielsen-Massey Ingredients 1 pint whipping cream 1 pint half and half 1 cup sugar 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste 1/8 teaspoon salt Directions Mix all ingredients until sugar dissolves. Cover and chill until ready to use. Follow the manufacturer's directions on your ice cream maker to churn and freeze ice cream. Fairtrade Vanilla Ice Cream The international FAIRTRADE Mark appears on over 27,000 products sold in more than 120 countries. Fair Drinks & Desserts
  18. 18. Very Naughty Baked Alaska | By Simon Rimmer, Freedom Food Celebrity Recipe Collection, for Fairtrade Australia & New Zealand Ingredients ½ cup superfine sugar ½ cup butter 1 vanilla pod, seeds scraped out ½ cup Fairtrade 70% chocolate, broken into pieces ¼ cup plus 1 Tbsp water 1 Tbsp Fairtrade cocoa powder 4 ready-made chocolate brownies (see the recipe for Gluten-free Sweet & Salty Brownies) 3 Tbsp. white chocolate liqueur 3 large scoops good quality chocolate ice cream 3 large scoops good quality vanilla ice cream (see the recipe for Fairtrade Vanilla Ice-cream or use Ben & Jerry’s Fairtrade-certified Vanilla ice cream) 3 egg whites ½ cup Fairtrade sugar Directions Preheat the oven to 425°F. For the chocolate sauce, place the sugar, butter and vanilla seeds into a pan over a medium heat and cook, stirring gently, until melted and combined. Stir in the choco late, water and cocoa powder and heat gently for 6-8 minutes, until a glossy, thick sauce forms. For the baked Alaska, press the brownies into the bottom of a 20cm round oven proof dish. Drizzle over the white chocolate liqueur, then add a couple of spoonfuls of the chocolate sauce. Top with 2-3 large scoops of each of the ice creams and place into the freezer to chill. Meanwhile, whisk the egg whites with 5 tsp of the sugar until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until the egg white mixture is stiff and glossy. Very Naughty Baked Alaska By Simon Rimmer A great excuse to dig into a pint of Ben & Jerrys Fairtrade certified ice cream or to DIY! Check out the Fairtrade Vanilla Ice Cream Recipe and the recipe for Gluten-Free Sweet & Salty Brownies. Remove the dish from the freezer. Spoon the meringue mixture over the ice cream to completely cover. Transfer to the oven and bake for 3-4 minutes (no longer), until the meringue is just golden-brown. To serve, place generous spoonfuls of the baked Alaska into bowls and drizzle with more chocolate sauce. Fair Drinks & Desserts
  19. 19. Fairtrade Chocolate Mousse| Adapted from the Edible Perspective Ingredients 2 Equal Exchange avocados, ripe 2 medium Equal Exchange bananas, ripe 4-6 tablespoons Equal Exchange unsweetened cocoa powder 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 teaspoons honey (optional) 1/4 cup rough chopped Equal Exchange almonds, for garnish (optional) Directions In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary. Add the cocoa powder, vanilla, and cinnamon. Test the mousse. If you find the chocolate too bitter for your taste, add honey. Process again until smooth. Refrigerate in individual ramekins for at least 20 minutes. In the meantime, spread the chopped nuts evenly on an ungreased baking sheet and toast in the oven at 350º until toasted and fragrant. Sprinkle on top of the mousse just before serving. Note: This has the consistency of a thick pudding, but if you want a thinner consistency, add your favorite type of milk (cow/soy/rice, etc), starting with one tablespoon at a time. Do not use frozen bananas. © Ashley McLaughlin of the Edible Perspective Fairtrade Chocolate Mousse Half the bananas sold in Switzerland are Fairtrade (and that’s a lot of bananas). Fair Drinks & Desserts
  20. 20. Raspberry White Chocolate Scones | By Tate & Lyle Sugars Ingredients 2 cups all purpose flour 1/3 cup Tate+Lyle® Organic Fairtrade Certified Pure Cane Sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 stick unsalted butter, cold ½ cup heavy cream 1 large egg 3 oz. fresh raspberries ¼ cup white chocolate chips 2 tbsp milk 2 tbsp Tate+Lyle® Organic Fairtrade Certified Pure Cane Sugar Directions Preheat oven to 375°F. Line one large cookie sheet with parchment paper. Set aside. In a food processor, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. In a separate bowl, combine heavy cream with egg and beat slightly. Add to dry ingredients. Pulse until dough forms. Remove dough onto flat surface. Shape into a large disk, about 1 inch thick. Gently squeeze raspberries to release some of the juice. Top dough with raspber ries and white chocolate chips. Gently fold dough to cover raspberries and white chocolate chips. Divide in half using a sharp knife and shape into 2 disks about 2 inches in diameter. Cut each disk into 6 equal triangles. For smaller scones, cut each disk into 8 equal triangles. Place triangles on prepared cookie sheet about 2 inches apart. Raspberry White Chocolate Scones In 2011, women made up 25% of the total number of farmers and workers involved in Fairtrade. Brush with milk and sprinkle with sugar. Bake 15-18 minutes until golden brown. Cool completely on a wire rack. Store in an airtight container. Fair Drinks & Desserts
  21. 21. Chocolate Croissant Bread Pudding By Tate & Lyle Sugars | Ingredients Bread Pudding: 4 large croissants; cut into 1-inch slices 4 eggs, plus 3 egg yolks 1 1/2 cups milk 1 1/2 cups heavy whipping cream 1 cup Tate + Lyle® Turbinado Organic Fairtrade Certified Raw Cane Sugar 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 cup semi-sweet chocolate chips Topping: 1 1/2 tablespoons Tate + Lyle® Turbinado Organic Fairtrade Certified Raw Cane Sugar 1/4 teaspoon cinnamon Directions Preheat the oven to 350°F. Grease a 13x9x2-inch baking pan. Place croissant slices in pan to cover bottom. In large mixing bowl, whisk together eggs, egg yolks, milk, cream, sugar, vanilla extract and cinnamon. Pour mixture over bread; top with chocolate chips. Cover with plastic wrap and press down bread to help soak in mixture; let sit 10 minutes. Remove plastic wrap, bake 45 minutes. (Pudding should be set in center. Edges will puff up higher on the sides, but then deflate once it is removed from the oven.) Chocolate Croissant Bread Pudding Enjoy a unique rendition of a bread pudding, made with a French croissant instead of bread. Perfect to share at sunday brunch with Fairtrade Coffee. Remove from oven. To make the topping, combine sugar and cinnamon and sprinkle over top of bread pudding. Bake an additional 5 minutes. Remove from oven. Divide into serving dishes; serve warm. Fair Drinks & Desserts
  22. 22. Ginger Oatmeal Raisin Cookies | By Tate & Lyle Sugars Ingredients 3/4 cup flour 3/4 teaspoon table salt 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter 1 1/2 cups Tate + Lyle® Organic Turbinado Raw Cane Sugar 1 large egg, room temperature 2 teaspoons vanilla 3 cups uncooked oats 1/3 cup crystallized ginger, finely chopped 1/2 cup chopped pecans or walnuts Directions Preheat oven to 400° F. In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger and nuts. Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto a cookie sheet lined with parchment paper. Press down slightly to help cookies spread. Ginger Oatmeal Raisin Cookies Be surprised by a delightful ginger taste within this classic oatmeal raisin cookie from Tate & Lyle Sugars. Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan. Fair Drinks & Desserts
  23. 23. Honey Chocolate Madeleines | By Divine Chocolate Ingredients 7 tablespoons unsalted butter 2 large free range eggs, at room temperature 4 1/2 tablespoons superfine sugar 1 1/2 tablespoons well-flavored honey 1/2 cup plain flour 1/4 cup cocoa powder 1/2 cup ground almonds powdered sugar for dusting Madeleine moulds, brushed twice with melted butter Directions Heat the oven to 375° F. Melt the butter then leave to cool. Put the eggs into the bowl of a food mixer, whisk for a few seconds until mixed, then add the sugar and honey and whisk for 3 to 4 minutes until the mixture is very thick and light and the whisk leaves a distinct ribbon-like trail when lifted out of the bowl. Sift the flour and cocoa into the bowl and briefly fold in with a large metal spoon. Add the almonds and fold in, finally pour in the melted butter and mix in. Spoon the mixture into the prepared moulds so each is about three-quarters full. Bake in the heated oven for about 10 minutes or until the sponge can keep its shape when gently pressed. Watch the madeleines carefully as both honey and cocoa can easily scorch. Honey Chocolate Madeleines Use a good honey with a distinct, but not overhwelming, taste to balance the slight bitterness of the cocoa and the almonds in the these elegant and light sponge cakes from Divine Chocolate. Turn out onto a wire rack and leave to cool completely. Serve dusted with powdered sugar. Store in an airtight container and eat within 5 day. Fair Drinks & Desserts
  24. 24. Divine Chocolate Almond Tart | By Sue Ashworth, for Divine Chocolate Ingredients 75g (3 oz) butter, softened 75g (3 oz) Fairtrade golden caster sugar 50g (2 oz) self-raising flour 75g (3 oz) ground almonds 2 tbsp Divine Cocoa Powder, plus a little extra 1 large egg 2 tbsp milk 2 tbsp raspberry jam 1 x 20 cm (8 inch) sweet pastry flan case A few raspberries, to serve Directions Preheat oven to 350°F. Put the butter, sugar, flour, almonds, cocoa powder and egg into a large mixing bowl. Beat with a wooden spoon for 1 minute, then stir in the milk. Spread the jam over the base of the flan case, then tip the creamed mixture over the top and level the surface. Divine Chocolate Almond Tart By Sue Ashworth Another elegant dessert using pure rich Divine Cocoa. Perfect for a special occasion, this impressive tart is a real chocolate treat. Bake for 45 - 50 minutes until risen and firm. Leave until completely cold. Sprinkle with cocoa powder and icing sugar, then slice into wedges and serve with a few raspberries. Fair Drinks & Desserts
  25. 25. Divine Double Chocolate Cranberry Cookies By Ivy Bakery, for Divine Chocolate | Ingredients 1/2 cup unsalted butter 1/3 cup brown sugar 1/3 cup sugar 1 egg 1 tsp pure vanilla extract 1 cup flour 1/4 cup Divine Cocoa 1/2 tsp baking soda 1/2 cup dried cranberries 1 bar of Divine Bittersweet broken into chunks Directions Divine Double Chocolate Cranberry Cookies Preheat oven to 350° F. Cream butter and sugar until light and fluffy. Add egg and vanilla; beat until combined. Add flour, cocoa powder, baking soda, cranberries and chocolate; mix until combined (do not over mix). Love that’s good enough to eat. Treat friends and family to Ivy Bakery’s delicious heart shaped cookies. Drop by tablespoons onto a cookie sheet (shape into hearts). Bake in a preheated oven for 10-12 minutes. Fair Drinks & Desserts
  26. 26. Truffles With A Heart | By Sue Ashworth, for Divine Chocolate Ingredients 24 large raisins 2 tbsp rum 175g (6 oz) Divine 70% Dark Chocolate, broken into pieces 50g (2 oz) golden caster sugar 25g (1 oz) butter 2 egg yolks 1/2 tsp vanilla extract 1 tbsp rum 2 tsp single cream 40 g (1 1/2 oz) cake or biscuit crumbs To decorate: 15g (1/2 oz) Divine Cocoa Powder 50g (2 oz) Divine White Chocolate, finely grated 50g (2 oz) Divine Milk Chocolate, finely grated Directions Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Add the sugar and butter and stir until melted and smooth. Stir in the egg yolks, vanilla extract, rum and cream. Heat gently, stirring constantly, for 2 minutes.Add the cake or biscuit crumbs. Beat the mixture well and then set aside to cool.Chill until firm enough to handle. Form the mixture into about 24 balls, encasing a rum-soaked raisin in the centre of each one. To decorate them, roll eight in cocoa powder, eight in grated white chocolate and eight in grated milk chocolate. Truffles With A Heart By Sue Ashworth The inside secret of these truffles lies with the rum-soaked raisins in the center. They are rolled in three coats for a pretty effect. Enjoy this delicious treat from Divine Chocolate. Place in sweet cases and store in a cool place ready for packing into attractive boxes to give as gifts or to sell at Christmas fetes. Fair Drinks & Desserts
  27. 27. Triple Caramel Chunk Frozen Cupcakes | By Ben & Jerry’s Ingredients 1 pint Ben & Jerry’s Triple Caramel Chunk ice cream Homemade brownies (see recipe for Gluten-Free Sweet & Salty Brownies) Caramel sauce Chocolate sprinkles Whipped cream Directions Bake brownies. Slice in half and cut out (12) 2” (5.1cm) circles. Place one circle in the bottom of each cupcake liner. Drizzle a small amount of caramel sauce on top of each. Top each brownie with 1 scoop of ice cream and smooth out. Top with another brownie, whipped cream, caramel sauce, and chocolate sprinkles. Triple Caramel Chunk Frozen Cupcakes Freeze until hardened. Remove from freezer, slice in half and enjoy! “Nobody wants to buy something that was made by exploiting someone else.” -Jerry Greenfield, Ben & Jerry’s co-founder Fair Drinks & Desserts
  28. 28. Fairtrade Ingredients These recipes have been expertly crafted to bring you unbeatable taste, but it’s the stories behind their ingredients that make them so special. Whether trying one of our top picks or making a family favorite, keep an eye out for the FAIRTRADE mark on any of these ingredients. In doing so, you’ll be making a differ ence in the lives of hardworking men and women around the globe, while supporting the world’s most recognized ethical certification. It doesn’t get much sweeter than that! Look for… Fairtrade certified agave from Wholesome Sweeteners Fairtrade certified bananas from Equal Exchange Bananas (Oké USA) Fairtrade certified coffee from: Ethical Bean Coffee Jim’s Organic Coffee Kaladi Coffee Roasters Kicking Horse Coffee Starbucks Coffee Company Steep & Brew Thanksgiving Coffee Company Vittoria Coffee USA Fairtrade certified chocolate from: Divine Chocolate USA Green & Black’s USA Lily’s Sweets (stevia sweetened chocolate available) Fairtrade certified honey from Wholesome Sweeteners Fairtrade certified ice cream from Ben & Jerry’s Fairtrade certified sugar from: Wholesome Sweeteners Tate & Lyle Sugars Fairtrade certified vanilla from Nielsen-Massey Vanillas Gluten Free Sweet & Salty Brownies from Wholesome Sweeteners Fair Drinks & Desserts
  29. 29. Acknowledgements We would like to thank all those involved in making Fair Drinks & Desserts for the Holidays and Every Day possible. We are especially grateful to the following organizations for their delicious recipes: Ben & Jerry’s Divine Chocolate USA Ethical Bean Coffee Equal Exchange (Oké USA) Fairtrade Australia & New Zealand Fairtrade Canada Nielsen-Massey Vanillas Tate & Lyle Sugars Wholesome Sweeteners We salute all those involved in bringing us the Fairtrade certified products we enjoy, from the Fairtrade farmers and workers around the world to the coffee shops, super markets and boutiques that carry them here at home. - For more information where to find Fairtrade certified products in the USA, visit our website : http://fairtradeamerica.org/fairtrade/find-the-mark Last but not least, thank you for your support and dedication to doing the right thing. Happy Holidays! Fair Drinks & Desserts
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