Armagnac Champagne Recipe

Armagnac Champagne

Photo credit: Amanda Picotte


Samples provided.

Pop the bubbly and celebrate with this fun recipe:

Armagnac Champagne

Recipe by Tariquet

Ingredients:

1 oz. Bas-Armagnac Chateau du Tariquet VS
1 oz. Orange Liqueur
Brut Champagne
1-2 Maraschino cherries

Directions:

Pour the Armagnac into a Champagne glass. Add the orange liqueur, then fill with Champagne and stir gently with a bar spoon. Garnish with a Maraschino cherry.

5 Valentine’s Day Recipes Made With Eco-Friendly Chocolate

5 Valentine's Day Recipes Made With Eco-Friendly Chocolate

Samples provided.

If you want to make a Valentine’s Day treat that really has heart, then you’ll enjoy these recipes from Endangered Species Chocolate. This fair trade product donates 10% of its annual proceeds to Rainforest Trust and Wildlife Conservation Network to aid their conservation efforts. How sweet it is! Learn more and grab the recipes by following the links below:

5 Valentine’s Day Recipes Made With Eco-Friendly Chocolate

Savoy Daisy Recipe

Savoy Daisy

Photo credit: Diplomatico


Samples provided.

Here’s a romantic cocktail to make for your Valentine featuring Diplomatico:

Savoy Daisy

Recipe by Diplomatico

Ingredients:

1 oz. Diplomático Reserva Exclusiva
1/4 oz. Diplomático Reserva
2 oz. Ruby port
3/4 oz. Lemon juice
1/4 oz. Muscovado sugar syrup
1/4 oz. Grenadine
Orange zest

Directions:

Fill a cocktail shaker with ice. Add all of the ingredients and shake vigorously. Strain and serve in a chilled cocktail glass. Garnish with the orange twist.

French Kiss Recipe

French Kiss

Photo credit: La Quintinye Vermouth Royal


Samples provided.

This Valentine’s Day cocktail speaks the language of love:

French Kiss

Recipe by La Quintinye Vermouth Royal

Ingredients:

1 oz. G’Vine Nouaison
1 oz. La Quintinye Vermouth Royal Rouge
½ oz. of Cherry Heering Liqueur
1 dash of Lavender Bitters
1 orange twist

Directions:

Combine the ingredients in a mixing glass and stir. Serve in a very cold coupette glass, press the orange twist and discard. Garnish with a Maraschino cherry.

Recipe: Snappers No Bake Mini Cheesecakes

Snappers No Bake Mini Cheesecakes

Samples provided.

I don’t know about you guys, but my guy loves cheesecake. So what could be a sweeter treat for Valentine’s Day than these no-bake mini cheesecakes made with Snappers?

Snappers No Bake Mini Cheesecakes

Recipe courtesy Snappers.

Ingredients:

One 6 oz bag Original Milk Chocolate Snappers, chopped

½ cup sugar

1 pkg. (8 oz.) Cream Cheese, softened

1 tub (8 oz.) Cool Whip, thawed

Directions:

Chop Snappers into small pieces. Beat cream cheese and sugar until smooth and blended. Fold in cool whip. Using a muffin pan, spoon in two teaspoons of Snappers crumbles. Press crumbs flat using the back of a spoon. If needed, place a cupcake liner on top of the Snappers before pressing to avoid sticking to the spoon. Fill to top with cream cheese mixture. Top with additional Snappers crumbles or a half Snapper. Refrigerate for 1 hour and enjoy!

Snappers

Not familiar with Snappers? Click here to read my product review!

Amarula Sunset Recipe

Amarula Sunset

Photo credit: Amarula


Samples provided.

What could be more appropriate for Valentine’s Day than a pretty-in-pink cocktail?

Amarula Sunset

Recipe by Amarula

Ingredients:

2 ½ oz. Amarula
½ cup vanilla ice cream
2-3 teaspoons strawberry puree
Fresh strawberry

Directions:

Blend ingredients and pour into a martini glass. Garnish with a delicious Amarula-filled fresh strawberry.

The Sassy Lassie Recipe

The Sassy Lassie

Photo credit: Amanda Picotte


Samples provided.

Here’s a cocktail for all you chocoholics out there:

The Sassy Lassie

Recipe by Usquaebach

Ingredients:

2 oz. Usquaebach Reserve blended Scotch whisky
1 oz. Amaro Lucano
2 strawberries
Dash of chocolate bitters
Shaved dark chocolate
1 slice of strawberry

Directions:

Add strawberries and bitters to a mixing glass and muddle. Add ice, scotch and amaro. Stir until very cold. Strain into a cocktail coupe. Garnish with chocolate shavings. Fit a strawberry slice to the rim of the glass.

Recipe: Wyman’s of Maine No-Bake Cranberry Oat Cookies

Wyman's of Maine No-bake Cranberry Oat Cookies

Samples provided.

Here’s a simple no-bake cookie recipe to try from Wyman’s of Maine:

Wyman’s of Maine No-bake Cranberry Oat Cookies

Recipe courtesy Wyman’s of Maine.

Ingredients:

1/3 cup honey
1/4 cup peanut butter
2 tbsp unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
12 Wyman’s frozen cranberries, thawed

Directions:

1. In a small saucepan over medium heat, cook honey, peanut butter and butter. Stir until melted and smooth, about 2 minutes. Remove from heat and stir in cereal and oats.
2. On a sheet tray covered in parchment paper, drop about 1 tablespoon of oat mixture and top with one cranberry. Form around cranberry if cookie has spread out.
3. Refrigerate 1 hour or overnight.

Wyman’s of Maine Wild Blueberry Buckle Recipe

Wyman’s of Maine Wild Blueberry Buckle

Samples provided.

Here’s a sweet recipe from Wyman’s of Maine:

Wyman’s of Maine Wild Blueberry Buckle

Recipe courtesy Wyman’s of Maine.

Ingredients:

½ cup (1 stick) unsalted butter
1 cup sugar
3 eggs
1 cup flour
½ tsp salt
½ tsp baking powder
2 cups Wyman’s of Maine fresh frozen wild blueberries
Powdered sugar or whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees. Grease a square baking dish or 4 8-ounce ramekins. In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add eggs, beating in between additions. In a large bowl, combine flour, salt and baking powder. Gradually add flour mixture until incorporated. Add wild blueberries and combine until just mixed.
2. Pour batter into baking dish or divide between ramekins. Bake about 45 minutes until top is golden brown and a fork inserted in center of buckle comes out clean. Let cool and dust with powdered sugar or top with whipped cream.

Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad Recipe

Quinoa Salad

Samples provided.

Wyman’s of Maine are sharing this wonderful salad recipe that mixes savory and sweet flavors:

Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad

Recipe courtesy Wyman’s of Maine.

Ingredients:

1 large butternut squash, peeled, seeded and cubed, 3.5 lbs
1 tbsp olive oil
1 cup quinoa
2 cups arugula
2 medium shallots, sliced thin
1 cup Wyman’s Wild Blueberries, thawed
1/4 cup chopped cilantro
Salt and pepper

Vinaigrette:

Juice of 1 lemon
1/3 cup olive oil
1 tbsp honey
1 tbsp apple cider vinegar

Directions:

1. Set the oven to 350 degrees. On a large baking sheet, spread the squash evenly, toss with 1 tablespoon olive oil and season with salt and pepper. Roast 30 minutes or until tender.
2. Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring 2 cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.
3. In a large bowl, combine all ingredients. Dress and season to taste.