Amarula Cream Liqueur: A Sweet Treat

Amarula Cream

Sample provided.

Last month, I shared a recipe for the “Skew’s Me” cocktail, and I took notice of one of the ingredients: Amarula Cream, a cream liqueur produced in South Africa. I’ve always loved cream liqueurs, so I looked at the Amarula Cream in the cocktail and thought, mmmmmm!

So naturally, when they offered to send me a bottle to try, I had to take them up on the offer. Amarula Cream comes packaged in an attractive bottle, and its insides are just as beautiful as its outsides: This is a sweet, delicious liqueur that is perfect to sip on.

A shot of Amarula Cream Liqueur

I poured a little glass for Jai, since he shares my appreciation for cream liqueurs. He enjoyed it as much as I did and said that he might possibly prefer this over our favorite Irish cream we normally get. He noted that it seemed sweeter, which makes sense given its Marula fruit base. We both love this straight, or maybe with coffee; but if you’re more of a cocktail person, here’s another tasty drink to try:

Lover’s Revenge

Recipe courtesy Amarula Cream


​1 oz Amarula Cream
1/5 oz cream
1/5 oz milk
1/5 oz pomegranate juice
1 oz Crème De Cacao
pomegranate seeds
shaved flakes of 70% dark chocolate
ice cubes


Combine the pomegranate juice and Crème De Cacao and pour into a highball glass layered with pomegranate seeds at the bottom and fill three-quarters with ice. Mix the remaining ingredients in a cocktail shaker, blender or closed container with ice and strain into the highball glass. Add another layer of pomegranate seeds on top, along with shaved flakes of 70% dark chocolate.

3 Red Carpet Cocktails

3 Red Carpet Cocktails

Just in time for awards season, here are three delicious red-carpet worthy cocktails from Pinnacle Vodka:

Red Carpet Dazzle

Recipe courtesy Pinnacle Vodka.


2 parts Pinnacle® Whipped® Vodka

4 parts Cranberry Juice


Mix in a glass filled with ice and garnish with a lime wedge and an updo.

Pinnacle® Best Picture

Recipe courtesy Pinnacle Vodka.


1½ parts Pinnacle® Raspberry Vodka

1 part DeKuyper® Creme de Cocoa White Liqueur


Shake with ice and strain into a chilled martini glass. Place chocolate chips in raspberries and float in martini.​

Glam Squad

Recipe courtesy Pinnacle Vodka.


1 part Pinnacle® Cinnabon® Vodka

2 parts Champagne

1 part Orange Juice


Build in order over ice in a highball glass. Garnish with a cherry dropped in.

3 Recipes For National Margarita Day

3 Recipes National Margarita Day

Samples provided.

Today is a holiday I can really get behind: Did you know that February 22nd is National Margarita Day? To celebrate, here are three margarita recipes to try from Partida Tequila:

Classic Partida Margarita

Recipe courtesy Partida Tequila

“It doesn’t get much better than a classic margarita, light, refreshing and a mini vacation right in your glass.”


1 1/2 oz Partida Blanco Tequila
1 oz fresh lime juice
3/4 oz organic agave nectar
3/4 oz water


Shake all ingredients in a shaker filled with ice. Strain in to Margarita glass over ice, garnish with lime wheels.

Partida Breakfast Margarita

Created by Jacques Bezuidenhout.

“In case you were looking for a way to justify bringing your margarita to breakfast, this is the cocktail for you!”


1 3/4 oz Partida Blanco Tequila
3/4 oz fresh lime juice
3/4 oz Cointreau
2 tsp. orange marmalade
1/2 oz agave syrup (1 part Partida Agave Nectar, 1 part water)


Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an orange slice.

Look Better Naked Margarita

Recipe courtesy Partida Tequila


1 1/2 oz Partida Reposado Tequila
1/2 oz Samazon Pure Organic Acai
3/4 oz Partida Organic Agave Nectar
1/2 oz egg white
2 sprigs rosemary
1 lime, freshly squeezed
​salt & ​
green peppercorn for garnish


Rim a chilled cocktail glass with equal parts​ salt​ and fresh cracked green peppercorns. Remove rosemary leaves from stem and muddle in mixing glass until aromatic. Add liquid ingredients and ice, shake vigorously. Strain in to prepared cocktail class and garnish with rosemary sprig.

Partida Tequila

Partida is hands down my favorite tequila. I’ve served it at two bachelorette parties, and it’s converted guests from “I hate tequila!” to “This is really nice!” thanks to its utterly smooth taste. I had Raspberry Lemonade and Tequila featuring Partida on my last bachelorette party cocktail menu and it was a big hit:

Partida Tequila

Yum! I can’t wait to raise another toast with Partida Tequila. Happy Margarita Day!

Fried Plantains and Beans Recipe

Fried Plantains with Beans

Our final CRS Rice Bowl recipe comes to us from the Democratic Republic of Congo:

Fried Plantains and Beans

Ingredients – Fried Plantains:

· 6 ripe green plantains

· Salt to taste

· 6 tablespoons FAIR TRADE olive oil


Peel plantains and cut into thin slices. Lightly salt both sides. Pour oil into pan and heat. Carefully place each plantain slice into oil and fry each side until golden. Drain on rack or paper towel.

Ingredients – Beans:

· 1 large onion, finely chopped

· 2 tablespoons FAIR TRADE olive oil

· Two 16-ounce cans of black beans, drained

· 1 large tomato, chopped

· Paprika and chili pepper to taste


In a large pan, sauté onion in oil, then add beans, tomato, paprika and chili pepper. Cook over low heat until hot. Serve with plantains.

Fattet Laban Recipe

Fattet Laban

Today’s CRS Rice Bowl recipe comes to us from Lebanon:

Fattet Laban

Recipe courtesy CRS Rice Bowl.


· One 32-ounce container of plain whole milk yogurt

· Cheesecloth

· 1 bunch fresh mint, finely chopped

· 1 teaspoon dry mint

· 2 garlic cloves, crushed

· Two 16-ounce cans chickpeas

· Pita bread

· Almonds, chopped, toasted (optional)

· 2 tablespoons FAIR TRADE olive oil


Place a colander into a bowl, line it with cheesecloth and place yogurt in it. Cover and place in refrigerator. Allow yogurt to drain for a few hours, or overnight.

Combine drained yogurt, fresh and dry mint, and crushed garlic in a bowl. In a pan, heat chickpeas in their liquid until warm, then drain and set aside. Toast pita bread in oven until golden in color. Break some of the pita bread and place pieces in a large bowl with chickpeas. Add yogurt mixture. Top with fresh mint and toasted almonds. Drizzle olive oil over top. Serve with remaining pita bread.

West African Peanut Stew Recipe

West African Peanut Stew

Today, CRS Rice Bowl are sharing this recipe from Niger:

West African Peanut Stew


· 1 medium onion, chopped

· 3 cloves garlic, minced

· 2 tablespoons fresh ginger, minced

· 4 tablespoons FAIR TRADE olive oil

· 6 cups water

· ½ teaspoon crushed red pepper

· ½ teaspoon salt

· ½ teaspoon black pepper

· 3 small sweet potatoes, cubed

· 2 medium tomatoes, chopped

· 3 cups chopped kale or spinach

· 1 cup crunchy peanut butter


In a large pot, sauté onion, garlic and ginger in oil until tender. Add 5 cups water and season with crushed red pepper, salt and black pepper. Stir in sweet potatoes and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Stir in 1 cup water, tomatoes, greens and peanut butter. Cook over medium heat for 20 minutes, stirring occasionally. Serve over rice.

Gallo Pinto Recipe

Gallo Pinto from Nicaragua

Today is the first day of Lent, for those who are observing it. With this in mind, CRS Rice Bowl is sharing another meatless recipe – this time, from Nicaragua:

Gallo Pinto

Recipe courtesy CRS Rice Bowl.


· 1 large onion, finely chopped

· 1 bell pepper, chopped

· 3 garlic cloves, finely chopped

· 4 tablespoons FAIR TRADE olive oil

· 2 cups rice

· 4 cups water

· Two 16-ounce cans red beans, drained

· 1 bay leaf

· Salt and black pepper to taste

· Fried egg or cheese (optional)


In a large pot, sauté onion, bell pepper and garlic in oil. Stir in rice. Cook, stirring often, until onions are soft. Add water and cook, covered, until most of the water has been absorbed. Add beans and bay leaf. Mix well and cook over medium heat for 15 minutes. Add more water, if necessary. Serve hot with cheese or fried egg.

Great ways to Enjoy Olives from Spain #OlivesFromSpain

This is a partnered post.

I love olives, I went to a food conference not that long ago and ended up with as many olives as you think a person could eat in a year but it still wasn’t enough for me. My whole family loves them we use them in recipes all the time. We eat them right out of the jar too, but love cooking with them. Of course the easy way to cook with them is to add them on the top of something. We have them on top of pizzas, salads,  burritos, nachos. I’ve put them in cornbread, and used them to make a olive tapenade that we put in quesadillas.






  • 1 cup loosely packed pitted black Spanish olives
  • 2 tablespoons finely diced red onion
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh marjoram
  • 4 filets of anchovy minced
  • 2 tablespoons minced capers
  • 1 lemon juiced
  • 2 ounces virgin olive oil
  • Mince the olives.
  • Combine with the other ingredients in a mixing bowl.
  • Let sit one hour and season with salt if needed, black pepper and chili flakes for spice. Reserve room temperature.

Use it inside like we do or as a dip.

Spain has such a rich history that is linked to olives – with trees for table olives growing in the country since the 1st century. There is a wide range of varieties, types and forms of presentation. Spain is the leader in table olive production and exports, with the most modern industry in the world leading to the highest food safety and quality standards. Olives from Spain are a more versatile than olives from any other region – get creative, and find out why they can add life to any party.




This month, Olives from Spain will head to Miami for the country’s premiere food festival. If you are lucky enough to attend the renowned South Beach Wine and Food Festival, be sure to stop by the Olives from Spain station to sample some tasty bites. The event is expecting approximately 18,000 attendees.

We wanted to share a few recipes that we that would be excellent combined with Olives from Spain. Here is one that was popular at Thanksgiving.



Turkey Deviled Eggs


Hardboiled eggs
Darigold 4% Milk Fat Small Curd Cottage Cheese
Spicy brown mustard
Sea salt
Ground cumin
Green olives stuffed with pimento
Extra large black olives


Peel hardboiled eggs and cut in half. Using a spoon, scoop out the yolk into a bowl; set the whites aside.

To taste, add cottage cheese, mustard, salt and cumin to the bowl. Mix thoroughly, then spoon carefully into the egg white halves.

Cut a green olive in half. Take one half and gently pull the pimento slice down just far enough to look like a beak. Set the olive into the egg yolk on one of your deviled eggs.

Take the other green olive half and cut it into thirds. Cut the pimento in half. Arrange the olive and pimento pieces on top of the egg to resemble a tail.

Cut an extra large black olive in half and rest it in the middle of the green olives to form the body.

Finally, squeeze two mustard dollops on the “Head” to form eyes.



Mexican Cornbread Recipe


1 pkg of Jiffy Corn Bread Mix (or 8.5 ounces of your choice corn bread mix)
1 tablespoon butter
1/2 pkg Chorizo
1 1/2 cups frozen corn cooked
4 eggs
2 can green olives from Spain
2 cups half-and-half or whipping cream
1/2 teaspoon salt


1. Preheat oven to 400 degrees. Prepare muffin batter according to package directions, pour into lightly greased 8-inch square baking pan. Bake 20-25 minutes or until lightly browned. Cool completely.

2. Cut cornbread into 1-inch cubes; place in 13×19 inch baking pan. Bake 5-10 minutes or until golden brown. Transfer lightly greased 2-quart casserole.

3. Melt the butter and pour over the bread cubes, then top with corn, olives and sausage

4. Beat eggs, half-and-half, salt in small bowl with wire whisk until well blended; pour over ingredients in casserole. Gently press bread cubes into egg mixture until completely covered. Cover with foil.

5. Bake 30 minutes then uncover and cook 10 more (make sure the knife comes out clean) Let stand 10 minutes before serving.


And Beeb used olives in the salad above: Meals in a Snap. We love adding olives to salads.  Be sure to look for the Olives From Spain logo, to ensure you are getting the highest quality olives and taste the difference for yourself. And be sure to follow along with with Olives from Spain on-line.


Olives from spainFacebook:






Compensation was provided by Olives from Spain via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of Olives from Spain or Momtrends. 

Ugali With Bean Soup Recipe

Ugali with Bean Soup from Tanzania

For those who observe it, Lent will begin tomorrow. CRS Rice Bowl is a Lenten program dedicated to relieving hunger around the world; they provide delicious, meatless recipes to try each Friday, with the idea that families can experience new dishes from all over the globe and use the money saved from not buying meat to donate to those in need. We’ll be sharing several of these recipes this week – the first comes to us from Tanzania:

Ugali With Bean Soup

Recipe courtesy CRS Rice Bowl.

Ingredients for Ugali:

Ugali is the name for the most common mealtime starch: a thick porridge made from white cornmeal or red millet. In this recipe it is like a cornmeal meatball. It adds flavor and thickness to the soup and is fun to eat.

· 4 cups water

· 2½ cups cornmeal


Boil water, then stir in cornmeal. Simmer until mixture is thick and water is absorbed. Stir often to prevent burning. Shape the mixture into round balls, one for each person.

Ingredients for Bean Soup:

· 1 small onion, finely chopped

· 1 green pepper, finely chopped

· 4 tablespoons FAIR TRADE olive oil

· 1 teaspoon curry powder

· 1 teaspoon salt

· ¼ teaspoon black pepper

· 1 tomato, chopped

· Two 16-ounce cans kidney beans

· 3 cups unsweetened coconut milk


In a large pot, sauté onion and green pepper in oil until soft. Add curry powder, salt, black pepper and tomato. Simmer for 2 minutes, add beans and stir. Add coconut milk and simmer for 10 minutes on low heat. Serve with Ugali. Makes 4 servings.