30 Jan
2017

Green Mountain Roaster is a coffee maker company founded in the year of 1981, headquartered in the US. Also, it has market domination with its best Keurig coffee makers competing in the coffee maker market. This company sources, produces and sells coffee, cocoa, tea and other beverages under various brands for its Keurig brewing systems. Keurig, which was a separate company, got acquired by Green Mountain Coffee Roaster in the year of 1996. This investment helped the Keurig Company to come up with their first product K-Cups which help to compete with the ubiquitous presence of Starbucks.

What is K-Cup?

K-Cup was a flagship product which was manufactured as a single-serving coffee brewing system. These K-Cup containers are made of plastic with a coffee filter embedded inside covered with an aluminum lid. These cups are filled with coffee grounds, tea leaves, cocoa powder, fruit powder, or other contents, and are nitrogen-flushed, sealed for freshness, and impermeable to oxygen, light, and moisture. Over the ages, the company has brought in a lot of variants in the market sufficing need for the different flavor of customers.

Environmental Criticism

In the year of 2010, Keurig has encountered flakes by many of the environment activists and journalists for its non-recyclable and non-biodegradable products reaching millions of customers over the years. The disposals of these had led to landfills and posed some major environmental threats. To counter the criticism, the company quoted that K-cups are made of #7 plastic and are BPA free, safe and meets the required FDA standards. Although the claim was valid, in a realistic scenario these were not recyclable. The best Keurig coffee makers couldn’t empower the criticism and in the year of 2011, they came up with the Grounds to Glow program. You can consider bunn coffee makers if you are not sure about Keurig.

Grounds to Glow Program

According to this program, the office customers purchase recovery bins for used K-cups which they later ship it to their disposal partner. In the disposal station, these pods are incinerated in the waste-to-energy power plant. This process helps them to reduce on their criticism yet the critics weren’t happy with the process of incineration released lot of air pollutants affecting the environment.

Over the years, to counter these social and technical challenges, the chief sustainability officer stated as their defense that every new K-Cup spin-off product introduced since 2006 inclusive of all their variance is recyclable if they are disassembled into paper, plastic, and metal components.

According to their sustainability report which was released in the year 2015, the company re-affirmed that producing 100% recycled products is their highest priority and confirmed to achieve it by the end of the year 2020. A Recent partnership with Canadian company OfficeMax Grand and Toy and the New Jersey Company TerraCycle provides a proof to all environmentalists that the company is working on their statement and making proper efforts to achieve their words.

Green Mountain Roaster Company producing the best Keurig coffee makers had a large customer base all over the world. Over the decades, they had come across numerous challenges including extreme criticism from the environmentalists. The promises made by the company to overcome these environmental issues got confidence all their customers and environment activists. The people who even call themselves environmentalists use the K-cups because these people easily fall in as a prey to the corporate false promises and had faith that the company would stick to their promises.

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The people generally turn to be more selfish when considered on a personal benefit and are more relaxed when taken under a socialistic issue. Thus the branding and corporate politics had so profound influence on the people that they fail to realize the environmental threat in case of any deviation of promise from the company. Over the historical timeline, the company had proven to improve its quality to protect the environment which aids these people from having faith in them even though they might be a draconian personality.

11 Feb
2014

It’s that chocolate gift giving time of year again!

With Valentine’s Day falling on a Friday this year, you may wish to look beyond landing a dinner reservation; it will surely be a cluster of a night for most restaurants.

If you need a fun idea that does not even require you to step into an overcrowded restaurant, then I’ve got you covered.

Stay in instead and do it right with a fancy craft beer and chocolate pairing.

Here is my craft beer and chocolate pairing guide for the sweet love in your life:

Before selecting chocolate and a beer to pair it with – it is important to remember the three Cs of beer pairing – compare, contrast and cleanse.

Compare: If you want your chocolate and beer to have similar flavors.

Contrast: Flavors that are different but complement each other nicely.

Cleanse: Lastly, if you’re eating a greasy or fatty food like sausage (doesn’t apply to this situation since we are talking about chocolate pairings); an ideal beer would be a pilsner as it works to cleanse the palate.

CraftBeer. Com – Beer and Chocolates Not So Secret Love Affair

https://www.craftbeer.com/beer-and-food/beer-and-chocolates-not-so-secret-love-affair

The Kitchn – Beer and Chocolate Four Delicious Pairings

http://www.thekitchn.com/beer-chocolate-four-delicious-pairings-179314

Happy Valentine’s Day!!!

11 Dec
2013

Dark Chocolate Butterscotch Pudding Cookies for the 2013 Food Bloggers Cookie Swap.

It is probably no surprise to anyone that dessert is one of my favorite parts of any meal, which is why I was so delighted to participate in this year’s great food bloggers cookie swap. The food bloggers cookie swap supports Cookies for Kids’ Cancer. How could I say no!!

For the cookie swap I decided to make butterscotch pudding cookies dipped in dark chocolate.

Butterscotch Pudding Cookies? It’s a super-moist, tender brown sugar cookie with instant butterscotch pudding and butterscotch chips added to the mix. It’s kind of like butterscotch heaven, in my mind. The cookies themselves are not super-sweet, but rather tender with subtly vanilla and brown sugary. The dark chocolate ganache is very minimally sweet, but oh-so-tasty.

Lesson learned: chocolate-dipped cookies are much more rich and satisfying than non-chocolate-dipped cookies.

Dark Chocolate Butterscotch Pudding Cookies

Ingredients

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of butterscotch pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup butterscotch chips

Dark Chocolate Ganache

6 ounces dark chocolate chips

1/2 cup heavy cream, plus 2 tbsp.

Pinch of fine-grain salt

Chocolate sprinkles

Instructions

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy.

Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.

Slowly add in the dry ingredients until just combined. Fold in the butterscotch chips with a spatula.

Drop cookies onto baking sheet with a cookie scoop and bake for 10 minutes or until slightly golden around the edges.

Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.

Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan; take the cream off the heat just before boiling. Pour the cream over the chocolate chips and add the salt; allow to sit for 5 minutes. Stir until the ganache is smooth.

Once the ganache is totally cooled dip half of each cookie in melted chocolate then cover in sprinkles, transfer the cookie to parchment or wax paper. Repeat the process until all of the cookies are half dipped in chocolate and sprinkles. Place in the refrigerator to set for at least 30 minutes.

13 Nov
2013

Yes, you read the title correctly – Apple Pie Muffins. Just like warm apple pie if you eat them hot out of the oven like I did. Two wonderful buttery worlds collide and the resulting muffin is everything you need this Thanksgiving.

I did not want these to be typical muffins with barely recognizable pieces of apple and a little spice. I wanted these to be hearty, enthusiastically spiced apple muffins with big chunks of Granny Smith apples and a sweet and buttery crumble topping.

If the thought of baking a pie for Thanksgiving is a little daunting, then why not bake apple pie muffins instead?  Honestly who does not love apple pie muffins with a crumb topping!

Apple Pie Muffins

Ingredients

2 1/4 cups all-purpose flour

2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. kosher salt

1 egg

1 cup buttermilk

1/2 cup butter, melted

1 tsp. vanilla extract

1 1/2 cups packed brown sugar

2 cups peeled, chopped Granny Smith Apples

Crumb Topping

1/2 cup packed brown sugar

1/3 cup all-purpose flour

1/4 cup rolled oats

1 tsp. ground cinnamon

3 tbsp. butter, melted

Instructions

Preheat the oven to 375 degrees. Line 12 cup muffin cups with paper liners. Set aside.

In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar. Stir until sugar has dissolved.

Pour butter mixture into the flour mixture and stir until just combined. Gently fold in apples. Use a cookie or ice cream scoop to fill each muffin well, filling the cups to the top.

In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, rolled oats, and cinnamon. Drizzle in 3 tablespoons of melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.

Bake in preheated oven for 25 minutes, or until the tops of the muffins spring back when lightly pressed.

Cool on wire rack. Store at room temperature.

Fun Food Fact:

While an apple a day might keep the doctor away, it may be the perfect substitute for your morning java too! Believe it or not, you may feel as awake and energized as you did post-coffee.

23 Oct
2013

When I ate one of these cookies, suddenly everything in life made sense. Well, maybe not everything. 

Like if you told me that at age 40 I’d be writing many fragmented and run-on sentences about the food I love to eat on the internet, sharing my life everyday with some invisible internet friends and taking pictures of things I’m about to put in my mouth… I would have clichély laughed in your face. In fact, I still am sort of laughing.

Have you tried Trader Joe’s Cookie Butter?

It is a “deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits”. I’ll clarify for you, just like the little biscuit cookies you get on Delta flights (aka Biscoff cookies)?  This spread tastes exactly like it.

My thoughts on “Cookie Butter” the flavor is amazing.  I love gingerbread.  I think some might have a problem with the texture — it was almost too smooth. When I first dug in, I was comparing it to peanut butter (which I prefer crunchy).  Since I did love the flavor, I decided it would be perfect in a cookie.

I was right so right.

Cookie Butter Chocolate Chip Pretzel Cookies

Ingredients

1/2 cup (1 stick) butter

1/2 cup Trader Joe’s Speculoos cookie butter or Biscoff spread

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1/4 tsp. salt

1/2 tsp. baking soda

2 cups all-purpose flour

Milk – as needed

1/2 cup chopped pretzels

1/2 cup chocolate chips

Instructions

Preheat oven to 325 degrees.

Melt butter and cookie butter in a microwave-safe bowl in microwave in 30 second increments. When fully melted, mix butter and cookie butter until fully combined. Set aside and let cool.

Place cooled cookie butter mixture in large mixer bowl and cream with sugars.

Mix in vanilla extract and eggs.

Add in flours, salt, and baking soda. If dough is crumbly, add milk until dough achieves desired consistency.

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Scoop dough onto cookies sheets. Bake for 9-11 minutes or until set and slightly underdone.

Let cool on cookie sheet for 2 minutes then transfer to wire rack.

Store in an air tight container.

Enjoy!

4 Oct
2013

Fall is here, it’s a little difficult to tell with the temperature still warm here in Southern California. But the signs are popping up everywhere else. I think a lot of us really get the first taste of fall when Starbucks reintroduces the pumpkin spice back into their lineup! I know I found myself digging in the back of the closet for my favorite sweaters to drop off to get dry cleaned the day after I saw the sign.

Fall makes everyone think about warm clothes, warm drinks and warm spices. And it makes me think of apple pie, apple cider, warm gooey cinnamon rolls or maybe just a hot cup of spiced chai. All of those things have at least one thing in common; cinnamon. For me, cinnamon is the quintessential fall spice.

And what could be better on a fall day than a nice snickerdoodle? You really can’t go wrong; it’s soft, warm, tender and most importantly has a mellow sweetness and a little cinnamon kick.

If you’re looking for a great new recipe for cut out cookies, that will be perfect for fall, look no further!

Snickerdoodle Cut-Out Cookies

Ingredients:

1 cup butter, cold

1 cup granulated sugar

1 egg

1 tsp. vanilla extract

1 tsp. cinnamon

3-3 1/2 cups flour

1 tsp. baking powder

1/4 tsp. salt

Instructions

Cut cold butter into chunks; combine in mixer with sugar and cinnamon until fluffy (about 1 minute).

Add egg and vanilla extract, beat until fully incorporated.

Scrape down the bowl and then just measure and scoop all the flour directly into the mixing bowl, add the salt and baking powder and mix on low speed until all the dry ingredients are incorporated. This will only take about a minute and the dough will form a ball on the beater and pull away from the sides of the bowl.

Roll dough out onto a lightly floured surface and use your favorite cutters to cut out shapes.

Line your baking sheets with parchment for even baking (and easy cleanup) and place cookies onto sheets.

Place baking sheets into the freezer for about 10 minutes (this prevents the dough from spreading) while the oven heats to 350 degrees.

Bake cookies for about 10-12 minutes depending on your oven.

Allow cookies to cool completely before decorating.