We are thrilled to announce that International Delight was featured this morning on the Today Show with Kathie Lee and Hoda. International Delight ambassador Siri Pinter featured delicious recipes using creamers including, Peppermint and Vanilla White Chocolate Frappe, Pumpkin Stuffed French Toast and Caramel Macchiato Cheesecake Bars. In addition to featuring these recipes, Kathie Lee and Hoda took the International Delight coffee personality quiz which you can take here.
Check out the recipes that Siri Pinter featured on the Today Show below:
Peppermint and Vanilla White Chocolate Frappé
Peppermint and white chocolate blend together for the perfect winter storm in a glass!
- 1 cup (8 ounces) milk
- 1/4 cup International Delight® French Vanilla
- 1/4 tsp peppermint extract
- 2 tbsp white chocolate chips
- 1 cup ice cubes
- Whipped cream
- White chocolate curls
- In blender, combine milk, International Delight French Vanilla, peppermint extract, white chocolate chips and ice cubes; blend until frothy. Pour into glasses. Top with whipped cream and white chocolate curls.
- Serving size: Two servings
Pumpkin Stuffed French Toast
This wonderful breakfast treat comes together in a snap. Celebrate the flavors of fall!
- 1 (8 oz.) pkg. cream cheese, softened
- ¼ cup pumpkin puree
- ¼ cup International Delight® Pumpkin Pie Spice Creamer
- 1 Tbsp. brown sugar
- ½ tsp. pumpkin pie spice
- 1 loaf (16 oz.) French or Italian bread
- 4 eggs
- 1 cup International Delight Pumpkin Pie Spice Creamer
- powdered sugar or maple syrup, for serving.
- toasted, chopped pecans, for serving, optional
- In a medium bowl beat together filling ingredients until light and fluffy.
- Cut the loaf of bread into 10-12 slices, 1-inch-thick. Make a slit in each piece creating a deep pocket nearly all the way through the bread. Fill each pocket with a heaping tablespoon of filling.
- Beat together eggs and 1 cup International Delight in a deep bowl. Heat a lightly greased or nonstick griddle or skillet over medium heat. Dip filled slices into the egg mixture, coating on each side. Cook on hot griddle and until both sides are golden brown. Keep cooked French toast warm while you cook remaining filled slices.
- Dust with powdered sugar or serve with maple syrup and sprinkle with nuts, if using. Makes 10-12 slices.
Caramel Macchiato Cheesecake Bars
The rich flavors of your favorite coffeehouse drink come together in a melt-in-your-mouth dessert.
- 1 ¼ cups cookie crumbs
- ¼ cup butter, melted
- ½ cup International Delight® Caramel Macchiato Creamer
- 1 tsp. instant espresso powder
- 2 (8 oz.) pkgs. cream cheese, softened
- 1/3 cup sugar
- 3 eggs
- 1/2 tsp. vanilla extract
- caramel sauce, for serving
- Preheat oven to 350 degrees. Combine cookie crumbs and melted butter and press into an 8×8-inch pan. Bake for 8 minutes. Cool.
- Heat International Delight in microwave or saucepan until warm. Add espresso powder and stir to dissolve. In a separate bowl beat cream cheese and sugar until light and fluffy. Add International Delight/espresso mixture and beat for 4-5 minutes until batter is smooth, scraping bowl occasionally. Add eggs, one at a time, beating and scraping after each addition. Add vanilla and beat until smooth. Pour on top of prepared crust and bake for 30-35 minutes until set. Cool completely.
- Drizzle caramel with syrup. Serve with additional caramel syrup. Makes 12-16 bars.
With October being National Non-GMO Month, it’s important to know that WhiteWave believes consumers have a right to know what’s in their food, and several of our brands support the non-GMO movement.
Launched in 2010, Non-GMO Month is the Non-GMO Project’s largest outreach campaign. The Non-GMO Project is the only organization providing independent, third-party verification and non-GMO guidance for products in the U.S. and Canada. Every October, Non-GMO Month provides a powerful opportunity to coordinate voices and actions.
Our Silk and So Delicious brands’ entire plant-based portfolios are either enrolled in or verified by the Non-GMO Project, and several of our Vega products are as well. Our Horizon, Wallaby and Earthbound Farm products are certified organic and made with organic, and the National Organic Program (NOP) prohibits the use of GMOs. Alpro’s products are certified by an independent auditor to ensure compliance with Europe’s ProTerra standards for GMO testing.
To learn more about WhiteWave’s stance on GMO labeling, click here.
As many of you know, October is designated Share What We Do Well Month at WhiteWave. Throughout the month, teams of employees spend time volunteering in their communities with organizations like Community Food Share, Project Angel Heart and food banks across the country.
We recently had a group of WhiteWave employees volunteer at Project Angel Heart in Denver, Colorado. The team packed an impressive 1,000 bags for clients with life-threatening illnesses. Project Angel Heart delivers nutritious meals to improve quality of life, at no cost, for those coping with life-threatening illness. What started out as a group of community members delivering lasagna to 12 individuals living with HIV/AIDS has grown into a thriving organization preparing and delivering delicious, individually modified meals to thousands of Coloradans living with cancer, kidney/heart/lung disease, HIV/AIDS, diabetes, multiple sclerosis and other life-threatening illnesses.
Project Angel heart works with partners from top local restaurants, to donors and corporate sponsors, and the thousands of volunteers who stir, chop, deliver meals, answer phones and more to guarantee that each client will receive nutritious meals made with love and designed to give hope.
For more information about Project Angel Heart click here.
Earthbound Farm partner Amelia Winslow is a nutritionist and a busy mom. And like us, she’s also ready for the wonderful flavors of fall. Right now the climate in Colorado and especially California is decidedly un-fall-like — but that’s no barrier to this creative chef, who blogs and cooks at Eating-Made-Easy. Check out Amelia’s most recent post using Earthbound Farm products below.
In Southern California where I live, “fall” feels a lot like summer, only even hotter. So come September 21, while my heart and mind are ready for warm, comforting fruits and veggies, my kitchen is not. It’s just too hot to cook! Just because the cool days of pumpkin soup and apple pie are still a way off for us doesn’t mean I can’t work apples, pumpkin and squash into light, fresh meals that don’t require much oven or stove time. This Sweet Kale Salad with Roasted Apples and Acorn Squash is one of those meals. Whether you live in a warm climate like me or in a place where the leaves are already changing (lucky you!), you’re going to love this salad. The sweet roasted apples and squash pair perfectly with the hearty baby kale and soft butter lettuce leaves. And the maple vinaigrette is like icing on the (salad) cake. To turn this light salad into a satisfying main dish, add roast chicken and/or garbanzo beans. Enjoy!
AUTUMN SWEET KALE SALAD WITH ROASTED APPLES & ACORN SQUASH
Prep time: 20 mins | Cook time: 30 mins | Serves 4 as a side
1 small acorn squash
2 medium Earthbound Farm Organic Apples
2 tablespoons olive oil
Divided 1/2 teaspoon kosher salt
Pinch of cinnamon
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 tablespoons olive oil
Pinch of salt
4 ounces Earthbound Farm Organic Sweet Kale (1 package)
1/4 cup pecan halves
Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
To make the acorn squash easier to cut, microwave the whole squash for about 4 minutes. Peel the squash (optional) and cut it into thin wedges. Place the wedges on one of the baking sheets.
Core and slice the apples, and place the slices on other baking sheet.
Toss both the apples and squash with 1 tablespoon each of the olive oil, then sprinkle with salt. Sprinkle the cinnamon over the apples. Roast for 20 to 30 minutes, or just until soft and slightly browned. Check frequently after about 10 minutes; the apples may be ready before the squash. Remove from the oven and let cool for about 10 minutes.
Meanwhile, whisk the vinaigrette ingredients together in the bottom of a large salad bowl.
Add the Sweet Kale, the cooled squash and apple slices, and the pecans to the bowl. Toss gently to coat all ingredients with the dressing. Serve immediately.
Tasty variations: top your salad with dried cranberries, sliced green onions, and/or feta cheese crumbles.
At WhiteWave, strongly believe that our purpose is about much more than just providing great tasting, responsibly-produced food. It’s also about leveraging the scale of our business to give back to the communities in which we live and work. While we embrace that all year, October is designated Share What We Do Well Month at WhiteWave. Throughout this month, teams of employees will spend time volunteering in their communities with organizations like Community Food Share, Project Angel Heart and food banks across the country.
We had a group of WhiteWave employees get a head start on Share What We Do Well Month by participating in the annual Milk Ride around Boulder, Colo. The team contributed an impressive $1,000 to Community Food Share and raised awareness for this important cause while doing so.
Volunteering and giving back is an important part of our culture at WhiteWave and this is the sixth year that we have organized a company-wide volunteer initiative. We will be posting news and photos from our various excursions throughout this month, so be sure to check back with us for updates.
Happy National Coffee Day! Don’t celebrate with your same old cup o’ Joe. We love this Spiced Cake Latte recipe from International Delight that is sure to leave you feeling toasty and warm just in time for the fall season!
Horizon Organic recently announced the two recipients of the 2015 Horizon Organic Producer Education (HOPE) Scholarships, an award that encourages young people to enter the field of organic agriculture. The students, each of whom will receive $2,500, are children or grandchildren of one of Horizon’s nearly 700 family farmers. With the launch of the HOPE Scholarship program in 2007, Horizon became the first national organic dairy brand to offer a scholarship program designed to build the next generation of organic leaders.
This year’s two scholarship recipients are:
· Mia Brown (Gouverneur, N.Y.), age 18, is the daughter of Horizon producers Gary Jr. and Colleen Tweedie of Beaver Creek Farm. Mia is a first-time HOPE Scholarship recipient. She began her freshman year at Morrisville State College in New York this fall, seeking a degree in animal science. Mia says her love of working with dairy cattle developed at age 6, when her parents gave her a calf. As she got older, she began buying her own cows, in hopes of one day owning a dairy farm. HOPE Scholarship committee member Margaret Scoles, executive director of International Organic Inspectors Association (IOIA), says Mia “conveys a depth of practical understanding of dairy production and passion for learning more about organic production.”
· Callie Brodt (Ferndale, Calif.), age 21, is a four-time recipient of the HOPE Scholarship and will graduate from Chico State in the spring of 2016 with a degree in agriculture business. Callie is the granddaughter of Horizon farmer Jim Walker of Walker Dairy, and the sister of Horizon farmer Colton Brodt of Brodt Dairy. Callie credits the HOPE Scholarship for growing her passion and interest in organic farming. Callie plans to use her degree to help promote organic dairy farming. HOPE Scholarship committee member Steve Gilman, policy coordinator at Northeast Organic Farming Association Interstate Council, (NOFA-IC) says: “Callie shows an extraordinary level of commitment and passion for the success and growth of organic agriculture.”
The 2015 HOPE Scholarship recipients were chosen by a committee of organic industry leaders, including: Tracy Favre, organic inspector and former chief operating officer, Holistic Management International (HMI); Steve Gilman, policy coordinator, NOFA-IC; Margaret Scoles, executive director, IOIA; Faye Jones, executive director, Midwest Organic and Sustainable Education Service (MOSES); Bob Scowcroft, a long-standing organic advocate who has served in various leadership positions for 35 years; and Glenda Yoder, associate director, Farm Aid.
We are thrilled to announce that the International Dairy Foods Association (IDFA) has awarded four WhiteWave facilities with certificates of achievement based on their outstanding worker safety records throughout 2014. The awards – in their 12th year – highlight outstanding worker safety records of U.S. Dairy companies based on information collected in 2014 by the U.S. Occupational Safety and Health Administration (OSHA).
WhiteWave facilities won awards for overall plant safety and processing operations with no lost work days due to injuries. The facilities recognized by IDFA are as follows:
IDFA Plant Safety Category Award Winners (for WhiteWave Foods)
- Dallas, TX
- Dubois, PA
- Scottsdale, AZ
IDFA Plant Safety Award Winners—Zero Lost Workdays (for WhiteWave Foods)
To learn more about IDFA and about these awards, check out the press release located here.
This coming weekend Farm Aid will celebrate its 30th anniversary in Chicago, Illinois. Starting in 1985, Farm Aid has brought thousands together to celebrate the progress that has been made for family farmers and to emphasize the importance of the Good Food Movement. With Farm Aid’s leadership, the rise of farmers markets and community-supported agriculture, sustainable food companies, organics and local food has given family farmers more economic opportunities than ever before.
Horizon Organic is one of the sponsors of the day-long festival which will feature performances by Willie Nelson, John Mellencamp, Neil Young and Dave Matthews with Tim Reynolds — as well as Imagine Dragons, Jack Johnson, Kacey Musgraves, Mavis Staples, Old Crow Medicine Show, Jamey Johnson, Holly Williams, Lukas Nelson & Promise of the Real, Insects vs Robots, Ian Mellencamp and Blackwood Quartet.
To learn more about Farm Aid click here.
Starting today Silk is challenging football fans to enjoy #MeatlessMondayNight recipes, and enter for a chance to win the Ultimate Game Day Room Makeover at Silk.com/SidelineMeat. As part of this exciting campaign, Celebrity Chef Candice Kumai is helping pro football players rethink what they eat and discover how satisfying plant-based meals can be.
Plant-based diets are a smart choice for people and the planet. And, according to Kumai, fans may be surprised to learn that many of their favorite game day dishes can be meat-free, dairy-free and just as delicious using Silk plant-based beverages as a key ingredient.
Fans can also join Silk’s plant-powered movement by taking the #MeatlessMondayNight pledge at Silk.com/SidelineMeat. The site also features the “Sideline Meat Taste Challenge,” where Kumai presents Rashad Jennings, Geoff Schwartz and Justin Pugh with meat- and dairy-free dishes worthy of an end-zone dance.
Kumai’s favorite #MeatlessMondayNight recipes include:
- Spicy Cashew Hummus
- Jalapeño Cauliflower Biscuits
- Hearty Black Bean Chili
- Caesar Avocado Wraps
- Sweet Potato Avocado Sliders
- Chocolate Pumpkin Football Brownies