Category Archives: Sweets

Get Retro With a Bowl of Kettle Corn



Eighty-three years ago today, the first drive-in movie theater opened in New Jersey. With this new invention, parents could take their children to the movies and not have to hire a babysitter, disabled customers could remain comfortable in their vehicles during the show and amorous teenagers could find privacy. The drive-in theater trend has ebbed and flowed over the years, but one thing remains constant at the movies: Popcorn.

Let’s celebrate the drive-in theater’s birthday with a bowl of homemade, sweet and salty kettle corn. If you haven’t made popcorn the “old-fashioned” way with a pot and some oil, give it a try – it’s fun, fast and economical! And totally retro.

Sweet Salty Kettle Corn

3 tbsp. vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1/2 cup golden raisins
3/4 tsp. cinnamon
1/2 tsp. sea salt
1 (3.5-oz.) bag Wonderful Honey Roasted Almond Accents

Prep: 10 minutes, Cook: 5 minutes, Serves: 6

1. Heat oil in a large pot over medium-high heat; stir in popcorn and sugar. Cover and cook until popping slows down, shaking pan frequently to avoid burning popcorn.

2. Immediately pour into a large bowl and toss with remaining ingredients.

Nutritional Information
293 calories, 7 g protein, 16 g total fat (1 g sat., 0 g trans), 32 g carbohydrate, 5 g fiber, 16 g sugar, 0 mg cholesterol, 266 mg sodium, 8 points

A Treat So Good They’ll Think It’s Homemade



Need a delightful dessert for a summery get-together? Friends and family will rave about this one! It’s fast and easy – sauté fresh apples in butter, add caramel sauce and spices and after it cools, stir the mixture into softened vanilla ice cream. Allow a couple of hours to re-freeze the ice cream and you’ve got a scrumptious treat!

Caramel Apple Ice Cream

1 tbsp. butter
1 large Granny Smith apple, peeled, cored and chopped
1/2 cup melted caramel sauce
1/2 tsp. cinnamon
1/4 tsp. allspice
4 cups good quality vanilla ice cream

Prep: 10 minutes, Cook: 15 minutes, Freeze: at least 2 hours, Serves: 8

1. Melt butter in a large skillet. Add apple and cook, stirring frequently, for 15 minutes or until very soft. Stir in caramel sauce, cinnamon and allspice; let cool.

2. Place ice cream in a medium glass bowl; microwave on LOW for 30 seconds or so to soften, stirring occasionally. Fold in apple mixture; cover and freeze for at least 2 hours or until firm.

Nutritional Information
290 calories, 3 g protein, 16 g total fat (11 g sat., 0 g trans), 31 g carbohydrate, 0 g fiber, 24 g sugar, 85 mg cholesterol, 31 mg sodium, 7 points

Easy As… Campfire Cobbler?



Happy National Cherry Cobbler Day! This is the time when fresh, local cherries are at their best. Make the most of this year’s harvest with our easy recipe for Campfire Cobbler – it just might become your favorite late spring dessert!

Campfire Cobbler
If you want to make this cobbler out-of-season when fresh cherries aren’t available, substitute thawed Raley’s Dark Sweet Cherries.


1 (12-oz.) package frozen mixed berries, thawed
3 heaping cups fresh cherries, about 1 lb.
1/4 cup fruit juice (we like POM Wonderful)
1/4 cup sugar
2 tbsp. cornstarch

3/4 cup prepared baking mix (such as Bisquick)
1/3 cup milk
2 to 3 tbsp. sugar
1 cup granola (optional)

Prep: 15 minutes  Cook: 20 minutes  Serves: 6

1. Stir together all filling ingredients in a medium-size cast iron cook pot or tall-sided saucepan. Bring to a boil over medium heat, stirring frequently, until thickened.

2. Stir together baking mix, milk and sugar in a medium bowl. Drop spoonfuls over hot berry mixture and sprinkle with granola. Cover pot and reduce heat to low; cook for 15 minutes or until topping is cooked through.

Nutritional Information
199 calories, 3 g protein, 3 g total fat (1 g sat.), 44 g carbohydrate, 5 g fiber, 26 g sugar, 1 mg cholesterol, 194 mg sodium, 5 points

Keepin’ It Short and Sweet With Balsamic & Berries



Did you know May is both National Strawberry Month and National Vinegar Month? We’re celebrating with a scrumptious recipe that features both!

You might not associate vinegar with dessert, but balsamic vinegar in particular makes a lovely accompaniment for sweet dishes. When you reduce balsamic vinegar with a little sugar, you get a tangy-sweet syrup that balances the citrus flavor of the shortcakes and the sweetness of the fresh fruit. It’s delightful!

Balsamic Citrus Shortcakes with Mixed Berries

1 cup balsamic vinegar
4 tbsp. sugar, divided
2-1/3 cups Bisquick
1/2 cup milk
3 tbsp unsalted butter
1 tsp. lemon zest
1 tsp. orange zest
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh strawberries
1 cup fresh blackberries
Whipped cream

Prep: 20 minutes, Cook: 35 minutes, Serves: 6

1. Preheat oven to 400°F. Place balsamic vinegar and 1 tbsp. sugar in a small pan. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally. Remove from heat and let cool.

2. Stir together Bisquick, milk, 3 tbsp. sugar, unsalted butter, lemon zest and orange zest in a large mixing bowl until a soft dough forms.

3. Drop 6 spoonfuls of dough onto an ungreased baking sheet and bake for 10 to 12 minutes.

4. Place berries in a medium bowl. Cut shortcakes in half and spoon berries on bottom half. Drizzle with balsamic reduction and top with remaining shortcake. Garnish with whipped cream and additional balsamic reduction, if you like.

Nutritional Information:
366 calories, 5 g protein, 14 g total fat (6 g sat., 0 g trans), 58 g carbohydrate, 4 g fiber, 23 g sugar, 17 mg cholesterol, 597 mg sodium, 15 points

Macaroon Heaven is a Place on Earth



Macaroons are heaven for coconut lovers. With a sweet, crunchy exterior and chewy, gooey center, macaroons are often enjoyed at Passover because they don’t contain wheat. (That also makes them delightful gluten-free treats.) Best of all, they’re easy to make and delicious with a cup of coffee on a laid-back Saturday morning.

Screen Shot 2016-04-07 at 11.27.40 AMFor more great recipes, check out the Spring 2016 issue of Something Extra magazine, now in our stores.

Lemongrass Ginger Macaroons

3/4 cup sweetened condensed milk
3 tbsp. Gourmet Garden Lemongrass Paste (in our Produce Dept.)
3 tbsp. finely chopped The Ginger People Crystallized Ginger Chips
1 tsp. vanilla extract
1 (14-oz.) bag sweetened flaked coconut
4 egg whites

Prep: 15 minutes, Cook: 25 to 30 minutes, Makes: 18 macaroons

1. Preheat oven to 325°F and line 2 baking sheets with parchment paper. Stir together all ingredients except coconut and egg whites in a large bowl; stir in coconut.

2. Beat egg whites in a medium bowl until stiff peaks form; carefully fold into coconut mixture.

3. Shape 18 mounds on prepared baking sheets. Bake for 25 to 30 minutes or until tops are golden brown.

Nutritional Information
(1 cookie): 167 calories, 2 g protein, 8 g total fat (6 g sat., 0 g trans), 21 g carbohydrate, 2 g fiber, 17 g sugar, 3 mg cholesterol, 152 mg sodium, 9 points

The Extraordinary Blueberry in a Delicious, Better-For-You Cookie




Screen Shot 2016-04-07 at 11.27.40 AM

Small but mighty, the blueberry packs a flavorful nutritional punch. Cook with them, toss them with other fresh ingredients or simply wash and eat them one by one – they bring flavor, color and a boost of nutrition to the table. To learn more about blueberries, pick up a copy of the Spring 2016 issue of Something Extra magazine, now in our stores.

What gives these little jewels their indigo color? Natural pigments called anthocyanins, which vary in hue depending on the amount of acid present. The skin of a blueberry has a neutral pH, making it appear a dusky dark blue. But crush a blueberry and the acidic juice turns them red-purple.

This year, the domesticated blueberry celebrates its 100th birthday. Previously, farmers believed blueberries could only grow wild. A New Jersey woman named Elizabeth White disagreed and set out to work with a botanist to crossbreed blueberries for specific traits. It took a few years of experimentation but in 1916, the first commercial crop was harvested. Before long, Americans were crazy for blueberries.

So what makes the blueberry a nutritional dynamo? First, a cup of blueberries is a good source of dietary fiber and vitamins C and K. They’re also low in calories and loaded with antioxidants – those lovely-hued anthocyanins – which means they can help fight age-related diseases.

Tahini Peanut Butter Blueberry Cookies
These cookies are excellent for a quick breakfast or an afterschool snack! They have protein, fiber and they’re low in sodium. Just add a glass of milk.

1/2 cup tahini
1/2 cup peanut butter
1/2 cup honey
1/4 cup water
2 cups rolled oats (old fashioned)
1 cup flour
3/4 tsp. baking soda
1/2 cup fresh blueberries

Prep: 15 minutes, Cook: 15 minutes,
Makes: about 1½ dozen cookies

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Whisk together tahini, peanut butter, honey and water in a large bowl. Stir in oats, flour and baking soda until well mixed. Gently stir in blueberries.

2. Scoop large tablespoons of dough onto prepared baking sheets. Bake for 15 minutes or until set and lightly browned.

Nutritional Information
171 calories, 5 g protein, 8 g total fat (1 g sat., 0 g trans), 23 g carbohydrate, 2 g fiber, 8 g sugar, 0 mg cholesterol, 85 mg sodium, 6 points

April Food’s Day! Play a Delicious Prank Today



That’s not a typo – we’re celebrating the first day of April with a food theme! Have you ever fooled a loved one with a food they weren’t expecting? There are people who make it an art form with their unique and surprising April Fool’s Day foods.

If you’d like to join in the fun, here’s a sneaky recipe to try. It looks like a mild-mannered mint ice cream but it sports a unique blend of fresh melon, nutty avocado and spicy jalapeño flavors. But it’s not too spicy – the sugar and cream extinguish the heat quickly.

Honeydew Avocado Jalapeño Ice Cream

2 cups heavy whipping cream
1 cup milk
1 cup cubed honeydew melon
3/4 cup sugar
2 medium jalapeño peppers, stemmed and seeded
1 ripe avocado, peeled and pitted

Prep: 15 minutes, Chill: several hours, Serves: 8

1. Puree all ingredients in a blender.

2. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

3. Remove paddle and freeze ice cream until ready to serve.

Nutritional Information
348 calories, 3 g protein, 27 g total fat (15 g sat.), 26 g carbohydrate, 2 g fiber, 22 g sugar, 85 mg cholesterol, 42 mg sodium, 10 points

This Dessert Will Make You Irish for a Day



This St. Patrick’s Day, get your chocolate fix topped with an indulgent drizzle of Irish cream. Ready in a half hour or less, these deliciously rich mini cakes will have your friends and family raving, “bia blasta!”

Molten Chocolate Cakes with Irish Cream

1/2 cup butter
4 oz. bittersweet chocolate
2 large eggs
1/4 cup sugar
1 tbsp. Irish cream liqueur
1 tbsp. flour
8 tbsp. Irish cream liqueur (optional garnish), divided

Prep: 10 minutes, Cook: 10 to 12 minutes, Serves: 4

1. Preheat oven to 450°F and lightly butter four (4-oz.) ramekins.

2. Place butter and chocolate in a medium glass bowl; microwave on HIGH for about 2 minutes, stirring twice, until butter and chocolate are melted. Add eggs, sugar and liqueur; beat with electric mixer until foamy. Beat in flour just until combined.

3. Pour equal amounts of batter into ramekins; bake for 8 to 10 minutes or until set around the edges and soft in the middle.

4. Let stand for 5 minutes, then invert onto 4 small plates. Pour 2 tbsp. Irish cream liqueur around the edge of each, if you like.

Nutritional Information
440 calories, 6 g protein, 38 g total fat (21 g sat., .5 g trans), 26 g carbohydrate, 2 g fiber, 21 g sugar, 185 mg cholesterol, 200 mg sodium, 12 points

Happy Pi Day! Let’s All Have Pie!



Today is Pi Day! What does that mean? Pi is the infinite number used in geometry to calculate the circumference of a circle (or a pie, if you prefer) and it begins with 3.14. Today is 3/14, a day math aficionados celebrate as Pi Day.

What better food to eat than pie on Pi Day? Here’s an easy, tasty recipe for hand pies – they’re not round, but they’re still a delicious tribute to this unique mathematical holiday.

Cherry Hand Pies
You can substitute two tablespoons each cherry preserves and water for the cherry liqueur.

1/3 cup sugar
3 tbsp. kirsch (cherry liqueur)
1½ tbsp. cornstarch
3/4 tsp. almond extract
2 cups Raley’s Frozen Dark Sweet Cherries
1 (14.1-oz.) box refrigerated pie crust dough

Prep: 30 minutes, Cook: about 30 minutes, Makes: 14 small desserts

1. Preheat oven to 425°F and line 2 baking sheets with parchment paper. Stir together sugar, cherry liqueur, cornstarch and extract in a medium saucepan. Stir in cherries and bring to a boil.

2. Reduce heat and cook over medium heat for 10 minutes or until cherries are softened. Remove from heat and let cool.

3. Unroll pie crusts and trim about 3/4 inch from each side to make a square. Cut each square into 6 equal pieces. Reroll scraps to make 14 dough squares. Place equal amounts of cherries on one side of each. Moisten edges with water and fold over. Pinch edges to seal dough, then crimp with a fork. Make several small slits in each for steam to vent.

4. Place on prepared baking sheets and bake for 15 minutes or until golden brown.

Nutritional Information
(one pie): 162 calories, 1 g protein, 7 g total fat (3 g sat.), 23 g carbohydrate, 0 g fiber, 9 g sugar, 3 mg cholesterol, 148 mg sodium, 4 points

Here’s A Game Day Treat You’ll Love to Pieces



When we made Pistachio Beer Brittle and passed it around the Something Extra office, it was gone almost as quickly as it took to break it into pieces.

Start with Knee Deep Brewing Company’s Tanilla Porter, a smooth brown ale made in Auburn, California, with flavors of chocolate, coffee and real Tahitian vanilla, and let it mingle with a sprinkle of cinnamon and lots of sugar. After a few more steps and a dotting of pistachios, you’ll have a delightfully crunchy treat that will disappear like magic. Give it a try!

SEWinter16CoverYou’ll find other delicious beer-based dessert recipes in the Winter 2016 issue of Something Extra magazine.

Pistachio Beer Brittle

1 cup Knee Deep Brewing Tanilla Porter
1 cup light corn syrup
3/4 cup Raley’s Sugar
1/4 tsp. cinnamon
2 tbsp. Sunnyside Farms Butter
1 tsp. baking soda
1 cup roasted, salted pistachio kernels, divided

Prep: 10 minutes, Cook: 15 minutes, Cool: 20 minutes, Serves: 10

1. Lightly butter a foil-lined baking sheet. Keep warm in a 200°F oven.

2. Bring beer, corn syrup, sugar and cinnamon to a boil in a large saucepan. Cook over medium heat until mixture reaches hard crack stage on a candy thermometer (300°F) without stirring, but tilting pan occasionally.

3. Quickly stir in butter and baking soda, then stir in 3/4 of pistachios and immediately spread thinly onto warm pan. Sprinkle with remaining pistachios and press into the surface.

4. Let cool completely before breaking into large pieces. Store in an airtight container. May be prepared 1 week ahead.

Nutritional Information
259 calories, 3 g protein, 8 g total fat (2 g sat.), 47 g carbohydrate, 1 g fiber, 43 g sugar, 6 mg cholesterol, 149 mg sodium, 7 points