Mealtime Mama: Truffle eggs for Easter brunch

ceri's recipe for easter

Our foodie friend, Ceri Wilkin (who blogs at Recipe Doodle) sent us this awesome recipe for truffle eggs. Aren’t they beautiful?

Ceri said these adorable eggs are fun (and easy) to make — plus they taste delicious!

Truffle Eggs

1/4 cup cream

1 tablespoon butter

1/2 teaspoon light corn syrup

4 ounces semi-sweet chocolate chips

2 tablespoons nutella

1/2 pound white candy coating disks

5 to 6 drops of blue food coloring

1/2 to 1 teaspoon instant coffee granules

Directions: In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and nutella and remove from the heat (do not stir). Let stand for 5 minutes. Whisk until combined.

Transfer to a small bowl, cover and refrigerate for 45 to 60 minutes or until thickened, stirring every 15 minutes.

Shape 1 tablespoon of chocolate mixture into an egg. Place on a parchment lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5 to 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating, stir until smooth. Stir in food coloring. Dip eggs into cane coating, allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set.


Recipe adapted from Taste of Home, Easter Recipe Cards, April 2012

ceriMore about Ceri: I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, Rugby and Netball player, Belly Dancer, lesson taker of golf, tennis and wine appreciation. My Husband owns Pizzerias, my Father was a butcher, my Mother a caterer, my older Brother makes the absolute best birthday cakes and desserts you will ever taste, my younger Brother owns restaurants in New Zealand and my kids love to eat. (Find more of Ceri’s great recipes at Recipe Doodle)

Mealtime Mama: Info on a local farms tour event + a recipe!


Are you interested in learning more about where your food comes from? How far it traveled to make it to your local grocery store’s shelf?

Well, Ozark Natural Foods has scheduled a tour so you can meet your local farmers and find out the answers to those questions as well as to learn what sort of processes the food went through to grow, and more about the people are who grew it.

At Ozark Natural Foods, they focus on having great relationships with local farmers. ONF supports over 70 local farmers/vendors and carry over 200 local products throughout the year.

tour de farmsBecause of these partnerships, ONF is able to host the first annual Ozark Natural Foods’ Tour de Farm, a weekend where our owners and the community of Northwest Arkansas can visit nine local farms, meet the farmers, view different demonstrations at each site, taste products grown on the farm and literally tour de farm!

Many of the ONF customers place a premium value on being able to buy local produce and this is a way to connect people more closely with local producers.

The tours will take place on Saturday and Sunday, May 17 & 18. Each farm will be open for two hours and the visits will include a tour, demonstration, snacks, and a time for questions and discussion. You can visit as many farms as you would like.

Tour de Farms is a free event but anyone wanting to participate will need to register by May 3rd at the Owner Services Desk inside the Co-op.

Below is a list of the farms and the schedule for the tours. But first, a recipe from Pauline at ONF:

Mandarin Orange Arugula Salad

1 bunch arugula, rinsed and torn or cut into bite sized pieces
2 mandarin oranges
1/3 cup chopped walnuts
½ red onion, thinly sliced
Blue cheese crumbles
½ cucumber, halved and thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
salt & freshly ground black pepper, to taste

Directions: First mix the vinegars, olive oil and a little salt together and let it marinate with the cucumbers and onions slices for about 10 minutes. I sometimes also like to add a squeeze of lemon juice here. Next toss with the arugula and top with the walnuts, blue cheese, and mandarin orange slices. Serve for a great spring salad. And now is the perfect time to try this as the fresh mandarin oranges are in their peak flavor.

Now, the list of tours:

Saturday, May 17th

 9:00-11:00am: Herbal Simplicity with Bean Mountain Farms 317 E. Huntsville Rd, Fayetteville Learn about herb gardening and cold frame construction.

 10:00am-12:00pm: Harmony Gardens 8779 W Forest Hills Dr, Fayetteville Learn about structured water, paramagnetic rock, and brix nutrition.

1:00pm-3:00pm: Tri-Cycle Farm 1691 N. Garland Ave, Fayetteville Learn about composting, container gardening, soldier flies and chemical-free community farming.

4:00pm-6:00pm: Ozark Alternatives Learn about straw-bale greenhouses, community supported agriculture, hoop houses and four season farming.

Time to be announced: White River Creamery 11701 Arkansas 16, Elkins Learn about dairy goats and fresh cheeses.

Sunday, May 18th

9:00am-11:00am: Across the Creek Farm 3106 W. Pear Lane, Greenland Learn about pasture poultry.

9:00am-11:00am: Cobblestone Farm 5298-5526 W Wedington Dr, Fayetteville Learn about their farm-to-school program.

11:30am-1:30pm: Ansel’s Produce Pear Lane, Greenland Learn about starting a farm and the next generation of farmers.

1:00pm-3:00pm: Ames Orchard 18292 Wildlife Rd, Fayetteville Learn about backyard fruit production.

Each participant will need to pick up their Tour de Farm passport the week of the event, which will include a map and a place where you can get stamped when you visit a farm. After you’re done with your tour, you will be able to turn in the passport at the Co-op. People who visit at least five of the farms will be entered to win a $100 shopping spree, and the person who visits the most farms will win a $150 farm and gardening kit with tools, seeds, soil amendments and other goodies.

About our Sponsor, Ozark Natural Foods: Ozark Natural Foods is a locally owned consumer cooperative dedicated to healthful living and sustainability by providing our owners and the Northwest Arkansas community with natural and organic products and related services, located at 1554 N. College Ave., in the Evelyn Hills Shopping Center.

For information about Tour de Farms online, CLICK HERE!

Mealtime Mama: A frozen treat like Wendy’s Frosty


The fact that Spring Break starts today — coupled with the extra sunshine — has us thinking about frozen treats.

Here’s a recipe that’s supposed to taste just like a Wendy’s Frosty, so if  you have an ice cream maker, pull that baby out, dust her off, and try this:

Ice Cream (like Wendy’s)

Image converted using ifftoany1/2 can sweetened condensed milk

1 tub Cool Whip

1/2 gallon chocolate milk

Directions: Mix the sweetened condensed milk and Cool Whip together. Add chocolate milk to the mixture, stir, then pour it into the ice cream maker. Start the ice cream maker, using salt and ice as you would with any other ice cream recipe.

Recipe via Mya Lane from the Feeding the Flock cookbook from the flock at First Baptist Church of Verdigris (Oklahoma)

CLICK HERE to visit the Ozark Natural Foods blog, where you’ll find great tips, recipes and ONF news (like what’s fresh)!


Mealtime Mama: A newlywed’s double cookie chocolate chip cookies recipe


Guest post by Jamie Claire of The Sparkle Kitchen

I’ve been married for almost five months now.

I thought for sure by this point in my marriage that I would have fine-tuned the art of husband-feeding. But alas, our pantry still looks like two people who would never run into each other at the grocery store.

Husband’s food is almost entirely pre-packaged (a leftover, so to speak, from his bachelor days). He insists on keeping breakfast toaster pastries, frozen pizzas, and chocolate sandwich cookies on hand at all times. As for me, I keep the fridge stocked with sweet potatoes, kale, duck fat, and chorizo. I can find a way to incorporate sweet potatoes and coconut milk into anything. Try me.

While our grocery lists may not overlap, we do tend to see each other at the dinner table. To keep things from being, you know, awkward, we’ve both learned to do a lot of giving. My husband may not have gravitated to the pumpkin curry when we started dating, but he loves the stuff now. And he can even pronounce quinoa. And I thought that I had transcended simple snack foods until he started making me homemade popcorn that could bring tears to Mark Bittman’s eyes. Tears. It’s. So. Good.

We both get so much joy from serving each other meals that are new to us or from showing us new ways to enjoy foods we already know and love.

This recipe incorporates the third love of my husband’s life (behind me, and in first place his American Brittany Spaniel, Ketch): chocolate sandwich cookies. To paraphrase the great philosopher Ron Swanson, it’s his first favorite food (chocolate sandwich cookies) inside his second favorite food (chocolate chip cookies).

I served these as both cookies and bars to some of our friends at a game night this past weekend and we were very pleased.

Cookie Collage

I’m more of a cookie dough person, so I love cookie bars that are soft and gooey in the middle. And I’m going to come clean here and let all of the like-minded cookie dough fiends out there know that this cookie dough is amazing.

The chocolate sandwich cookies add some serious crunch. Not that you should eat cookie dough. You totally shouldn’t. Husband likes his food cooked (lame), so he prefers the slight crunch of the cookie format.

These cookies (or bars) are fantastic with a big scoop (or two) of ice cream, milk, or sandwiched together with buttercream. You won’t go wrong. Now, if only I could find a way to add sweet potato…

Double Cookie Chocolate Chip Cookies

Yields 3 dozen cookies or 16-20 cookie bars

You will need:

2 sticks unsalted butter, softened

1/3 cup white sugar

1 2/3 cups brown sugar

2 large eggs

2 1/2 tsp. vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp. coarsely ground sea salt

1 tsp. baking soda

1 1/2 tsp. baking powder

2 tsp. ground cinnamon

20 chocolate sandwich cookies, crumbled

1 cup white chocolate chips

1 cup semi-sweet chocolate chips


Preheat the oven to 350. Grease a 9×13 baking dish or a baking sheet.

In a large bowl, combine baking soda, baking powder, salt, flour, and cinnamon. Set aside.

In a large bowl, mix together butter, sugars, and vanilla for a couple of minutes, until creamy.

Add eggs, one at a time, and continue to stir.

Gradually incorporate flour mixture (about 1/3 of the mixture at a time).

Add crumbled chocolate sandwich cookies and chocolate chips last. Mix until evenly distributed.

For cookie bars: pat dough into prepared baking dish and bake for ~25 minutes, until a toothpick inserted in the center comes out clean.

For cookies: bake for 12 minutes.

sparkle kitchen, croppedJamie Claire Kiser is a Fayetteville native who lives in Bentonville. She’s a retired lawyer who now works in banking. Jamie Claire and her husband Zach are proud Humane Society foster parents and are full-time owners to two dogs of their own. You can find more of Jamie Claire’s recipes (and a ridiculous assortment of dog pictures) here.

Mealtime Mama: A delicious Sungold Quiche


Happy Monday, mamas!

We don’t know about you, but we love quiche. This recipe is from the Ozark Natural Foods recipe page (click here to see other great recipes) and it looks delicious.

Sungold Quiche

1 9-inch pie crust
1 small onion
3 eggs
Approximately 3/4 cup milk
1/2 to 3/4 cup fresh chopped sweet peppers or corn
3/4 cup grated cheese (Swiss or cheddar)
Salt and pepper to taste
A generous handful of chopped parsley or basil

Directions: Preheat the over to 425. Chop the onion and saute it. While it’s cooking, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, onion, peppers/corn, and chopped parsley/basil. Pour the egg mixture into the pie crust and place the whole tomatoes as desired. Turn the oven down to 350 at the start of baking. Bake for about an hour, or until the filling is set, taking care not to get the crust too dark.

Source: Ozark Natural Foods recipes page via Dripping Springs’ CSA

ONF storeFYI: There’s an upcoming event benefiting the non-profit Apple Seeds Teaching Farm that we wanted to share. Ozark Natural Foods supports the teaching farm and recently donated $25,000 to the farm (click here to see more about Apple seeds, the teaching farm and ONF’s involvement). The Fund the Farm event is on March 1 at 6 p.m. at Smoke & Barrel Tavern in Fayetteville. It’s $5 admission, adults only. Live music will be provided by local bands, including Mike Bewley, Dave Baer, Effron White, Shannon Wurst, Smokey & The Mirror, Candy Lee & The Sweets, and Cutty Rye. Local beer will be provided by Apple Blossom. And ALL proceeds will benefit the Apple Seeds Teaching Farm. Click here for more info!