Monthly Archives: July 2012
Want to get a box of surprise food items picked just for you from a total stranger? Um, yes, please!
Last month my friend Sarah from At Home for Dinner blogged about her first Foodie Penpal experience. I was immediately intrigued and signed up myself. Lindsay over at The Lean Green Bean matches food bloggers and food lovers from across the country and each participant sends another a box of goodies. In July she paired up nearly 1500 people! I sent my box of goodies to Alexis from Lex’s Life as a New Wife. You should check out her Congo Bars. They look delectable!
Now to the amazing box that I received from Becky, a foodie enthusiast, from Vermont. That’s a picture of the contents up top. In the box I found a jar of pure Vermont maple syrup (Greg, if you’re reading this, perhaps you could make your famous waffles this weekend?), Madhouse Munchies BBQ Chips, vegan Cowboy Cookies from Liz Lovely, cupcakes from My Little Cupcake, a peppermint crunch dark chocolate bar from Lake Champlain Chocolates, and some fun cupcake liners. Finally, I was most excited to see the two pouches from Justin’s Nut Butters. I’ve seen these on other blogs and am so excited to try both the Chocolate Hazelnut Butter Blend and the Honey Almond Butter. I’m just waiting for the perfect piece of fresh baked bread to slather them on. Thanks Becky for all the great treats!
Interested in participating in August? Here’s how it works:
-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penplas is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We’ve determined things might get too slow and backed up if we’re trying to send foods through customs across the border from US to Canada and vice versa.
If you’re interested in participating for August, please CLICK HERE to fill out the participation form and read the terms and conditions.
You must submit your information by August 4th as pairings will be emailed on August 5th!
*If you’re from somewhere besides the US, Canada or Europe and want to participate, send me an email and I’ll see if we get enough interest this month!
News flash! While celebrating Marshmallow Week, I think I’ve found the perfect brownie recipe. The brownie layer at the base of these Rocky Road Brownies is amazing. It’s a from-scratch-recipe that only used one bowl to come together. That fact alone, would make these brownies great. They’re a dense, rich and fudgy brownie. Baked for 35 minutes, then topped with chocolate chips, mini marshmallows and pecans. Back in the oven for 5 minutes more. Just long enough to puff the marshmallows and gently toast the nuts.
Rocky Road Brownies – Everyday Food, June 2008
- 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 bag (12 ounces) semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom of pan with parchment paper, leaving an overhang on two sides; butter paper.
In a heatproof bowl set over a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, until just melted, 3 to 5 minutes.
Remove mixture from heat, stir in both sugars and salt, then eggs, and finally flour, stirring until just combined. Spread batter in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
Remove from oven, immediately sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift brownies onto a work surface and cut into 16 pieces.