#SCBDReview: .@USANAInc Fudge Delite Bars




When I bite into the Usana Fudge Delite Bar, my taste buds were oozing with delight. I broke pieces off in order to enjoy the full experience and it was worth it! I had to try this delectable treat and write about the flavor and taste of this bar.

Well, for starters, whenever someone sees the word “fudge” or “chocolate,” there’s

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no such answer as “no.” Unfortunately, I’m not really able to have chocolate because it doesn’t sit well with my stomach, but do you think that stops me from having it time-to-time. I couldn’t help but want another one after I finished off the final bite. The bar is more on the hard side, but it’s soft enough to break into pieces. I savored each chocolate swirl at a time. I needed to appreciate what was in front of me and I took about 5 minutes to eat it because of that.

Usana Bar

I would recommend this Usana product to anyone who is obsessed and cannot live without chocolate. In the end, you so won’t be sorry! With just 180 calories of pure bliss, you cannot go wrong. Also, it’s gluten free, non-gmo, low glycemic, doesn’t have trans-fat and has filled with protein! Who could reject such a delightful product? The next time you’re searching for something sweet, but sure to pick up a box of Usana’s Fudge Delite Bars! Happy eating!

#SCBDEventRecap The Village Voice Choice Eats Event 2014


So, I’m not a foodie. In fact, if I could choose between eating and not, I’d take the latter. That’s just me though. But, when our editor-in-chief sent out an email stating she was ill and needed someone to attend The Village Voice “Choice Eats” Seventh Annual Tasting Event, I decided to dive in to help her out. It’s not like it was a burden because I was already in the city that night.

Getting there was a doozey because I hadn’t a clue where Basketball City was. But after I hopped onto the M line, got lost and hailed a cab, I was there. I forgot about everything else and focused on the event.

After checking in with the press table, how special I felt, it was time to mosey around. I had no clue where to start and I felt extremely disorganized. I’d never attended an event and I wanted to present myself as professional and organized as possible. My hope is that it showed.

The VIP area was upstairs and I made my way to check out the selections. Before my eyes were desserts, burgers, barbecued items, chicken, alcohol, you name it. Wherever food you were in the mood for, it was present. But, you must remember a fact about me, I’m all about health & fitness and even still, at an event such as this, I wanted to try to keep my cals in check.


When I inquired about the amount of calories in one of my favorite desserts, the Peanut Butter & Blackberry Jam from Doughnut Plant, one of the women laughed at me and said, “Oh, honey, you can’t worry about calories at this event.” I mean, I totally wanted to be conscious of what I ate, but at the same time, I had to sample these delectable foods. Between you & I, some of the time, I bit half of it and then threw the rest away because that is the protocol at events like this, because there is food for days. I bet you’re thinking, “how dumb of you,” but, hey, I couldn’t enjoy it too much. I’m sort of trying to lose a couple of pounds.

Primarily, I was hooked to the back, where the desserts sat. I tried pastries, brownies, ice cream, butterscotch popcorn, Bubble tea and strawberry shortcake. Then, I made my rounds to the real food. I tried chicken burgers, a sandwich at Pickle Shack, Clarke’s famous cheeseburger, pork tacos and a vegan apple sage sausage sandwich. After that, I tried not to worry as much about calories. Oh well. I would just work out tomorrow harder.

I made my rounds. I couldn’t help but circle round and round. I told myself to stop, quit it, cut it out, but I couldn’t help myself.


I would say my favorite was definitely the Chocolate chip cookie bar with chocolate ganache and pretzels from Robicelli’s in Brooklyn, NYC. The chocolate and pretzels went together well and I fell in love! I can’t hide it.


My second was probably the OddFellows Ice Cream Company’s Cedar Creamiscle orange infused foam, graham cracker ice cream. It tasted so creamy and the graham cracker bits added to the taste.


And, my third was from Fayda Bakery in Chinatown served their Strawberry Shortcake, which was out of this world! It was served with a strawberry and whipped cream on the top. Yummy much?

I was filled to capacity and needed to leave before I made another round. All in all, I believe this event allowed foodies to get a taste of popular desserts and foods of all kind. I was happy to attend and try everything from vegan, vegetarian to the not so healthy foods.

Happy eating!

#SCBDExclusive: Mixology Lessons with.@GameofStoves of .@nicolesten


Picture 1 Opeing Pic maybe

Sara and I had this awesome opportunity to have a private tasting at Nicole’s 10 Restaurant in Randolph, NJ. This tasting was from the bar, and was their signature drinks made personally by Kyle Trama, a mixologist who’s known as 10NMixer. This day was so much fun, and we both learned so much from Kyle. He was so knowledgeable and knows his liquor.

                         Picture 2 picture 3

We started the night with our first drink, The Easy Side Gimlet. This drink was made with blue coat gin, demerara simple syrup, fresh lime, cucumber, and mint. This was my favorite drink of the night. It was so refreshing and crisp, a great spa like drink. Good for the summer, but even on this snowy day, it was so refreshing.

                       Picture 4 Picture 5

The second drink we had was called 9th Ward Sazerac. This was a bourbon drink made with Bulletin bourbon, rich syrup, peychaud’s bitters, and vieux carre absinthe rinse. Rich syrup uses sugar on the raw instead of white sugar. This drink smelled like lemon and licorice. It had a very smooth taste, especially considering it had a slight bitter taste to it. The licorice taste was slight in the drink, a good sipping drink to sit back and relax with.

Picture 6

The third drink was a Jack Rose. This was made with New Jersey’s own Laird’s Applejack, homemade grenadine, and lemon. This was another fabulous drink, with a crisp refreshing taste to it. It was fruity, but not an overpowering sweet taste. It is another smooth drink, everything combined beautifully.

Pic 7

It was so great the way he served them too, they were in a neat tasting glass on a slab of wood. It looked so neat to have them lined up like that!

Picture 8

Next was a drink called Bees Knees. This included Barr Hill gin, goose rock honey syrup, and fresh lemon. This smelled so good, almost like a Lemon Drop, but tasted so much better. It was smooth and just the right amount of sweetness. The honey is locally made, and the combination of this in this drink made it delicious.

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He added two more drinks, the frist one was Negroni and Bitters. This drink was very bitter, it is an acquired taste. The finish was an oaky taste. Something to try if you prefer a more bitter drink! The second one was Pima Cup. This is made with homemade pimms, mixed fruit, demerarara simple, line, and soda. This one is also bitter, but had a smooth and fruity aftertaste. It is almost like when yu let fruit sit in water, the fruit admits the bitter from the skin but the water still includes the sweetness of the fruit. It was a great finish to an amazing night!

 Picture 1

Everything is made in house here, including all the simple syrups and flavors. The Demerarara Simple is made with fine sugar. If you wanted to make your own, you can cook one cup sugar in 1 cup water. You can add other flavors, such as cinnamon or nutmeg and add more or less sugar to taste.


Visit the 10NMixer as Nicole’s Ten Restaurant off of Route 10 in Randolph, NJ.

To find more recipes and drink ideas, visit gameofstoves.weebly.com and visit Kyle Trama’s blog.

Also follow them on Facebook and Twitter:

Twitter @Nicolesten


#SCBDRecipe: Pretzel recipe from Fun Pack Foods, Homemade from a Mix and Still Delish

scbdrecipeI previously did a post on homemade pretzels, this one is a continuation. This is a pre-boxed recipe that my mom bought a few months ago from Shop-Rite. It’s a prepackaged pretzle mix kit. The kit is made by Fun Pack Foods and is called Soft Pretzel Kit. It includes: a premade pretzel mix, a yeast packet, and salt.

recipe 2 pic 1The first step, empty the yeast into a bowl and combine it with water. After doing this pour out the contents of the pretzel mix.

recipe 2 pic 2 recipe 2 pic 3 recipe 2 pic 4The yeast is the longest part of the pretzel making. The recipe said the process would be done in 45 minutes.

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After kneeding the yeast into a smooth bowl; I placed it in a bowl, covered it and put it in the dark, cool oven to rise.

recipe 2 pic 5 recipe 2 pic 6I dipped the done pretzels into the mixture of baking soda and hot water. After dipping, I placed them on a cookie sheet.

recipe 2 pic 7 recipe 2 pic 8 recipe 2 pic 9Next, I placed the cookie sheet in the oven for 10 minutes; the recipe called for longer, but they came out perfect at that amount of time.

recipe 2 pic 10Another family favorite, these pretzels were not as sweet, but tasted more like a plain pretzel. My mom’s favorite, she enjoyed them with a hot cup of tea as her evening snack.

recipe 2 pic 11This next picture is of both the ‘buttery pretzel’ and the boxed pretzel.

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#SCBDGETReview: Citrus Kiss



I’m totally and completely obsessed with Tea. From green, black, chai, fruity to spicy, I love tea. So, when I had the opportunity to test Good Earth’s Citrus Kiss green tea, I knew there was no way I could turn it down.

Once I poured some hot water into my mug and smelled the green tea sensation, I was excited to try this delectable tea. First, I tried it without any added ingredients, such as sugar or honey to see if I could bear it. I’m usually one of those gals who simply cannot drink it plain. To my surprise, it was very enjoyable without anything. Not only is it kosher, bonus—there are no artificial flavors, colors or preservatives!


But, then, I wanted to test the waters and see how it would taste with honey. I poured in some honey and it was still yummy. I must admit something though, I’ve drank about 4 cups of it- no, not in the same day- over a week’s span and I’m sort of tired of it. It’s delicious, but if you constantly keep drinking it, you might not like it as much. I thoroughly enjoyed the first cup, however, by the 4th, it wasn’t my favorite tea.

Overall, I’d say it’s a good tea, but I wouldn’t constantly drink it. Well, happy drinking!

*Disclaimer: The PR team sent me this product. I was not required to write about these experiences and my opinions are my own and unbiased.

#SCBDRecipe: A New Year, A New Drink- Cosmopolitan Fizz-Punch






New Year’s day we always have a family party for New Years and my sisters birthday. This year my brother bought a moose punch bowl and matching cups from Christmas Vacation movie. So we decided to make a punch! My good friend recommended about four different types of punches to try. A Punch Cosmopolitan sounded delicious! So I searched online and came across this awesome recipe from the Food Network! We took this and changed it a bit by adding more liquid and liquor to it.

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The first recipe is the original, and the second is our revamped one. Both ways, this was such a good combo and I highly recommend trying this yourself! Enjoy and don’t drink and drive.



This is the Original Recipe


This is our recipe



#SCBDRecipe: Egg Nog

scbdrecipe#SCBDRecipe: Egg Nog

“There is no such thing as Christmas without Eggnog”

December 24th Marks National Egg Nog day on the Foodie Calendar. Egg Nog comes out on shelves mostly during the holiday season as it is a very festive Holiday Beverage. There are many different things you can make with Eggnog such as Drinks, Milkshakes and even Cheesecake. You can find already made eggnog on your shelves at all local supermarkets during the holiday season!






Recipe for Egg Nog:


Makes 8-12 Servings




6 Eggs


1 Can Sweetened Condensed Milk


1 Teaspoon Vanilla Extract


1 Quart Milk


1/3 Pint Heavy Whipping Cream


1 Pinch ground Nutmeg


1 Pinch Salt



  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
  3. Add whip cream if desired
  4. Enjoy!



#SCBDRecipe: Winter Cocktails



                                             image image_3                                                            image_7 image_8

Happy Holidays readers! It’s that time of year again, a time for celebrations with family and friends with good food and of course some great cocktails! While I love spending time with family and having all of the great food for Thanksgiving and Christmas, I can’t deny a good drink to go with it. Since I turned 21 I have been more mindful of what I drink and what I like. Between discoveries of my own and some help from cookbooks from Williams Sonoma and other companies, I feel that the following list is a great collection of cocktails that are sure to spark up your holiday get-together.

image St. Germain Cocktail

This has by far been my favorite go-to drink after a long day at work or just on any random night because it is simple. At any given time my family has a pretty good stock pile of various alcohol around because we entertain a lot. Therefore finding these three ingredients is simple. I came across this recipe by chance. I was buying St. Germain (an elderflower) to be a part of another drink but they only sold it in a special packaging which contained a nice tall measuring glass to make the St. Germain Cocktail. The three ingredients in this drink are: 1 ½ parts St. Germain, 2 parts sparkling wine like Prosecco or even a Sauvignon Blanc would do, and lastly 2 parts club soda or a sparkling water if you prefer. Though simple, this drink packs a nice punch with that hint of St. Germain and of course who doesn’t like a sparkling drink?


Clementine-Brown Sugar Old-Fashioned

If you don’t like something fruity or feel too feminine holding a sparking drink, you can definitely feel manly with this old fashioned. While it takes some prep time, there is no doubt that it’s worth it. In this case, the recipe is from a Wegmans Menu Magazine. The ingredients are light brown sugar, water, clementines, vanilla extract, then you mix that in with Angostura bitters, bourbon whiskey, and some ice. According to my brother who actually drinks this, he says that it is not only delicious but that it is less fruity than a regular old fashioned. This is definitely the drink to have in your hand on a cold night sitting by the fire. The recipe for this drink is here:


Simple Syrup

  • 1 cup Wegmans Light Brown Sugar
  • 1 cup water
  • Clementine peel, pith removed
  • Juice of ½ clementine (about 1 Tbsp)
  • ½ tsp Wegmans Pure Vanilla Extract
  • Main
  • Dash of Angostura bitters
  • Ice
  • 2oz bourbon whiskey
  • Clementine peel for garnish

 Make simple syrup: Combine sugar and water in saucepan. Heat on MEDIUM-HIGH heat until sugar dissolves completely. Remove from heat. Add clementine peel: let steep at least 1 hour. Stir in juice and vanilla extract. Strain and pour into serving container. (Makes enough for 10 drinks.)

For each drink: Combine 1oz (2 Tbsp) simple syrup and angostura bitters in a rocks glass. Fill halfway with ice and stir. Add bourbon whiskey; top with more ice. Stir. Garnish with clementine peel.


Spider Cider Margarita

If you are looking for something with a little more of a kick, look no further than this sneaky devil. After trying this drink in a restaurant, I looked up the recipe when I got back that night and I have been making it ever since. This concoction is made up of 2ozTarantula Azul Tequila, 4oz whiskey sour mix, and 1oz sour apple pucker mix. The combination of color in the drinks and taste makes for a very sweet and slightly sour taste all in a very bright green package. The recipe also calls for you to rim the glass with sour apple sugar rather than salt which I prefer in my margaritas. For some this drink has been too tart or sweet but if that is a flavor that you enjoy I say go for it!


Elderflower Collins

I know I said I love St. Germain but by putting two recipes using it on this list I hope you see it too. It really is a great liquor to use because not only does it smell literally like flowers it also has a great light taste. I ate at Maggiano’s recently with my mother and fell in love with this drink. I will try anything with St. Germain in it whether it is a margarita (which was delicious) a sangria or even this mixed drink they always turn out great. This cocktail is a little sweeter than The St. Germain Cocktail one but I tend to like sweet or even more tart drinks. This drink has St. Germain of course, Aperol, Lime Juice, Prosecco, and some Rhubarb Bitters. This drink is sweet and tart but evened out with the sparkling Prosecco. I had this drink with a pasta and it did not ruin or affect any flavors of my dinner. This is another cocktail that is sure to please!


  • 1 oz St. Germain
  • ¼  oz Aperol
  • ½  oz Fresh Lime Juice
  • 3 oz Ruffino Prosecco
  • 2 dashes Fee Brothers Rhubarb Bitters


  • Build in shaker, then add ice (3/4 full)
  • Shake for 30 seconds
  • Add 3 oz Ruffino Prosecco, gently roll
  • Strain into chilled Collins glass filled with ice
  • Garnish with lime twist


image_3Nutella Melt

If you are one who enjoys trying new cocktails I highly recommend purchasing the Williams Sonoma cookbook, Winter Cocktails. This cookbook has a variety of drinks from cold to hot, classics to contemporary that are all delicious. One in particular that I enjoyed was a hot drink called a Nutella Melt. Now, if you haven’t tried Nutella I strongly encourage you to go out and buy some because it will change your life forever. For those of you who don’t know what it is, it is a hazelnut spread with some dark cocoa in it which you can put on bread and use in various baking recipes. There is not too much work for this recipe and it is definitely worth any effort. The cold whipped cream on top of the hot chocolate feel you get from the Nutella can satisfy anyone. I even saved the drink in a container and the whipped cream separately overnight and it was just as delicious the next day. I do recommend that you have this cocktail after dinner because the flavors won’t pair as well with a meal and should really be enjoyed with dessert or even on its own. The recipe for this drink is here:


  • 4 cups whole milk
  • ¼ cup Nutella
  • Pinch of salt
  • 6 ounces hazelnut liqueur, such as Frangelico
  • 1 cup heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 2 teaspoons instant espresso powder


Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip the cream.

Using an electric mixer, beat cream, confectioners’ sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternatively, beat by hand using a large wire whisk.) Ladle drink into warm cups and top with whipped cream.

Hot Apple Cider

On a cold night while making s’mores by the fire, some typical drinks include some hot chocolate or apple cider. Nothing helps on a cold night quite like some Hot Apple Cider and for those that want some sort of a buzz just add some rum such as Kraken which gives it a nice spice in addition to an already classic drink. If you don’t want the added spice, you can use any dark rum though the added spice did add a nice seasonal flavor!


image_8Liquid Gold

This is no longer another way to describe the cheesy concoction that is Velveeta Macaroni and Cheese but rather a great hot drink to have around the holiday season. This recipe is slightly more complex with a lot of different ingredients. This is another cocktail from the Williams Sonoma cookbook, Winter Cocktails. This drink is a blend of pineapple juice, dark rum, brandy, then simmered with many different spices. These ingredients simmered together create a smell and taste that I can only describe as Fall in a glass. To pair with this drink is a pineapple garnish that is simple yet divine. The flavors already in the cocktail mixed with the spices in the pineapple make for an incredible combination. Plus, the pineapple soaks up some of the drink and is great to snack on when the glass is empty. Much like the Nutella Melt recipe, because of the flavors in this drink I do recommend that you have this as an after dinner drink because it will not pair so easily with a meal but it will definitely help warm you up on a cold night! The recipe for this drink is here:


Pineapple Garnish

  • 12 or more (3/4-inch) cubes fresh pineapple
  • 1 tablespoon granulated sugar
  • ¼ teaspoon Aleppo pepper (a type of crushed pepper native to Syria)
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt

Mulled Pineapple Juice:

  • 1 tablespoon whole allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 4 cups pineapple juice
  • 6 ounces dark rum
  • 2 ounces brandy
  • 1 vanilla bean pod, split in half lengthwise, seeds scraped out

For the Pineapple Garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.

For the Mulled Pineapple Juice: Place allspice, peppercorns, cloves, and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups.

All of these recipes range from hot to cold and classics to the more adventurous. I hope you have enjoyed looking at a variety of cocktails to try this holiday season. Whatever you choose, I hope everyone has a wonderful holiday season complete with great food and of course some great cocktails!

#SCBDEventRecap: Beautifully Swedish – Rekorderlig Cider!

scbdeventrecapLast week my companion and I had the privilege of attending the official Rekorderlig Cider New York Launch Dinner! Walking into the pop-up space on Delancy, we instantly felt the crisp, inviting Swedish atmosphere that gracefully captured our hearts and taste buds.

DSC_0072Not only were we treated to cider, but we experienced one of the top Swedish chefs in New York, Ulrika Bengtsson! The menu included the following:

  • Amuse Bouche: Seasonal Beet Soup
  • Appetizer: Salad of marinated Kale, orange, spicy walnuts and fennel and served with Rekorderlig Pear
  • Entree: Short ribs with lingonberry sauce, served with Rekorderlig Strawberry-Lime
  • Closing with a delicious dessert: Cardamom panna cotta layered with wild berries and served with Rekorderlig Wild Berries

DSC_0075Other dessert pairing recommendations included cupcakes and macaroons!

Though most people prefer the Rekorderlig Strawberry-Lime, our favorite flavor was Rekorderlig Pear. But honestly, they are all super delicious in their own way.

We were first introduced to Rekorderlig at the Crystal Springs beer festival this past summer. We immediately fell in love with it’s deliciously refreshing fruit taste.

Not only did we have the honor of tasting their three premiere flavors: Strawberry-Lime, Wild Berries, and Pear, but we also learned that there will be surprise flavors in the future!

DSC_0094Now, the best part about this entire thing: Rekorderlig will be sold at Gristedes, Morton Williams and Fairways for $4.99 as well as several bars/restaurants including Bagatelle, Ken & Cook and Extra Fancy.

Cider is an up and coming sensation, especially on the east coast. If you’re not in the mood for wine or liquor and don’t fancy a beer, cider is the perfect in-between. When we tried this cider in the summer, it was the perfect pick-me-up refreshment. It was like taking a dip in a perfectly brisk pool with the sun beaming just hot enough.

DSC_0122Now, how did this delectable Swedish cider come about? Rekorderlig Cider was bottled and ready to be enjoyed all over Europe, and that is exactly what happened. It has risen to the #4 cider in the U.K. and #1 in Australia! It’s about time America gets to experience some of the deliciousness of Rekorderlig.

Watch out Angry Orchard – a new, beautifully Swedish cider is coming to town.

If you’re as excited as we are, follow Rekorderlig on Twitter and Facebook to get the latest updates! Can’t wait to pop open a bottle of #BeautifullySwedish Rekorderlig Cider! Cheers!


Fräulein Rose

#SCBDRecipe: Delicious Healthy Fall Cookies




  • 1 1/2 half cups of almond meal, or one cup of almond meal and 1/2 cup of flax meal
  • 2 1/2 tablespoons of coconut oil (or any oil)
  • 1/4 cup of chocolate chips (preferably cocao nibs)
  • 2 tbs maple syrups
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • optional 1/2 cup pumpkin puree for pumpkin cookies
  • optional 1 tbs of honey, to make it sweeter


1. Preheat oven to 350 degrees F

2. Combine all ingredients in a bowl.

3. On a nonstick baking sheet place about 1 tbs of batter in a ball and press lightly in center

4. Bake for 13-15 minutes, or longer for crunchier.

*inspired by a recipe from Instagram

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