Is it getting super hot where you are? It’s getting warm in Ottawa, so we’ve started making our daily cold brew iced tea!
Cold brew changed my life forever last summer. When I discovered it, I was like, “How have I never done this before? What have I been doing with my life?”
Guys. It is so easy.
Like, so easy you’ll think you must be doing it wrong because surely something delicious can’t come from so little work, right?!
But it does. Customize it with any tea you like, sweeten it naturally with a little agave nectar (or honey, if you’re not vegan), or don’t. It’s totally up to you!
The best part? No ice needed! Just drink it as soon as it’s ready because it’s already chilled!
Cold brew iced tea will probably also change your life, and I’m not sorry about it.
I’m not even a tea drinker, but you can do this with any kind of herbal tea, black tea, green tea, white tea, a combination of the lot, whatever you can infuse. It’s so stinking customizable that it’s hard not to find something you like.
I enjoy making a jar once per day for my partner, who loves to come back to an ice-cold, caffeine-free tea when he’s been working hard in the garden!
How to make cold brew iced tea
Below you’ll find the recipe for cold brew iced tea (make sure to use fair trade tea!), but in case you don’t believe it’s that easy, I’m also showing you. Check out this YouTube video I put together to show you how I made cold brew green rooibos tea and cold brew hibiscus!
The hibiscus was mostly for the money shot of the beautiful red pigment infusing into the water, but I also love that it never becomes bitter! Heat infusion can make it bitter very quickly, but you can cold brew hibiscus for 24 hours and it’s still so sweet that my partner drinks it without even a splash of natural sweetener. (We like agave, but any liquid sweetener works for cold drinks.)
Honestly, I feel like a cop-out for even presenting this as a recipe. It’s so easy that it doesn’t feel like one! But here it is anyway. 🙂
Super easy Iced Tea Recipe
Cold brew iced tea (easy!)
The easiest iced tea you’ll ever make! Prep takes only 30 seconds! Put it in the fridge overnight for a morning treat or start one every day to make sure you’ve got ice-cold tea at all times (without any ice)!
1 pint mason jar with lid
1 ea teabag of choice ((see notes))
2 cups cold tap water
agave nectar or honey to taste ((see notes))
Place the teabag in a clean pint mason jar. Fill the jar with water and screw on the lid.
Refrigerate for 12 hours for a weaker tea or up to 24 hours for a stronger tea.
If desired, add agave nectar or honey to taste and serve. If you like a more traditional, lemon iced tea, try using a citrusy tea or serving with a lemon slice!
Teabag vs loose leaf tea: I recommend teabags for their convenience (you just take them out). However, you can use any kind of tea, including loose leaf, for this recipe. If you use loose leaf tea, use about 1 teaspoon per pint and strain well before drinking.
Agave or honey: I recommend agave nectar if you have it, as it’s vegan-friendly and most people can have it. Honey is another great option if you don’t have agave. I don’t recommend granulated sugar for cold drinks, as it doesn’t dissolve very well. However, any liquid sweetener will do fine. Sweetening the drink at all is optional.
What flavour will you make your cold brew? Be sure to let me know in the comments!
If you’re like me—and most of Canada right now—you’re currently holed up in your house and itching for things to do. But quarantine is no reason to forget that workers along the supply chain deserve to work in a safe environment. In fact, now more than ever, we need to be thinking about our impact on workers and producers. That’s why I’ve got DIYs for you, and not just any DIYs; these are fair trade DIY projects to keep you busy!
Most of these DIYs are doubly great because they encourage you to pamper yourself. Quarantine is being tough on a lot of us, and we deserve to take a mental health break now more than ever. So strap yourself in for some great DIY ways to keep yourself busy, practice self-care and support fair trade, all at once!
Fair trade DIY body scrubs
If your skin needs a little extra exfoliation and pampering, you’re in luck! These DIY body scrub projects use fair trade ingredients and are super easy to make.
Oatmeal Honey Sugar Scrub
This simple recipe from Escentual Web uses common pantry staples to make an all-natural scrub. To make it, you’ll need:
Honey (I recommend African Bronze’s fair trade raw forest honey)
Whole oats or already ground-up oatmeal
Sugar (I recommend Camino’s fair trade Turbinado sugar)
You’ll need to powder your oats in a blender if they’re not already ground up, but that’s honestly the hardest part of this recipe! Mix up about equal parts of each ingredient until the consistency is easy to use as a scrub. You apply it to your skin and then rinse it off in the shower, and then enjoy how soft your skin is!
Skin Firming Coffee Scrub
Another super easy DIY project from The Pistachio Project, this coffee scrub is a great way to re-use your fair trade coffee grounds before throwing them away! For this DIY project, you’ll need:
Fair trade coffee grounds
Fair trade sugar
Fair trade coconut oil
You’ll mix up the ingredients and use as you would use any scrub: apply to the skin, and then wash away in the shower.
Fair trade DIY deodorant
If you—like me—are trying to reduce how often you shop for items, making more of your body care products at home can help with that! Check out these two DIY deodorant projects that use fair trade ingredients in them!
All Natural DIY Deodorant Recipe
For this fair trade DIY project from A Journey to Natural, you’re likely already going to have some of the ingredients on hand, which is a bonus! You’ll want to have a jar to store it in (a small mason jar is plenty big), and for ingredients you’ll need the following:
Fair trade coconut oil
Fair trade shea butter
Arrowroot starch
Baking soda
Lavender & grapefruit essential oil
Tea tree essential oil (optional)
You’ll need a double boiler for this one, but considering how simple the ingredients are, you may find it’s worthwhile to switch to homemade in the long term! To use it, you simply take a pea-sized amount on your finger, warm it up between your fingers and apply to your underarm. Easy peasy!
DIY Natural Deodorant Solid
If you prefer a more conventional type of deodorant in a stick, this fair trade-infused DIY project from Don’t Mess with Mama might be right up your alley! Along with a deodorant tube to re-use (or a new one, if you have one), you’ll need these ingredients:
Fair trade coconut oil
Fair trade shea butter
Raw beeswax
Baking soda
Arrowroot starch
Bentonite clay
Essential oils (optional)
Once again, you’ll need a double boiler for this one, but with all that fair trade and natural goodness, that seems like a very small price to pay! You’ll pour the liquid mixture into the deodorant tube and use exactly as you’re used to using stick deodorant.
Fair trade DIY soap & body wash projects
With all of the handwashing and cleaning we’re doing these days, this list would be amiss without some fair trade DIY projects that involve soap and body wash! We’ve got 3 pampering projects below, so that you can pick what will work best for your needs.
DIY Honey & Coconut Body Wash
This simple DIY how-to from Hello Glow is a great starting point for those who are just starting to experiment with homemade cleansing. If you’re new to DIY household cleaners and such, you may need to pick up some ingredients, but you’ll likely find a lot of uses for any leftovers! Here’s what you’ll need:
Fair trade coconut oil (melted)
Fair trade raw honey
Fair trade liquid Castile soap
Vitamin E (optional)
Essential oils (eucalyptus, sweet orange, lemon, grapefruit, etc. —optional)
It’s as simple as mixing everything up, sticking it in a bottle and shaking before each use. Does it get any easier than that?
Super Easy Homemade Body Wash
This easy DIY project from The Artisan Life goes from a regular bar of soap to body wash before you know it! To complete this DIY how-to, all you need is:
Fair trade bar soap
Regular tap water
Essential oils for fragrance (optional)
You’ll also need a grater and a saucepan to prepare it, but who doesn’t have those? You can transform a bar of soap into a liquid soap or body wash easily if you don’t prefer bar soap!
Homemade Goat’s Milk & Honey Soap
This fair trade-friendly DIY from Practical Self-Reliance is perfect for those of us who got that soap base once on sale because we totally thought we’d use it, but haven’t done so 10 years later. Totally not a true story, of course…
If you have some soap base lying around, now’s the time to use it! This recipe (whether your base has goat’s milk or not) will make your soap more nourishing, and all you need is:
Goat’s milk melt and pour soap base (or other soap base)
Fair trade raw honey
Extra oil such as fair trade coconut oil
You essentially melt the soap base, stir in the honey and oil and pour it in a mold. I can’t think of an easier to make moisturizing soap at home!
Easy fair trade DIY cosmetics
Cosmetics may not be considered super essential by some, but the little pleasures in life are important right now! Check out the recipes below for DIY blush and DIY lip balm and see if they’re in your own future!
Easy Natural Blush
If you’re like me, it’s never even occurred to you that you can make your own makeup! But this fair trade-friendly DIY from Pronounce uses simple, natural ingredients to make different shades of blush. Here’s how you make the fair trade-friendly version of the Chocolate Merlot Dark Blush, for example:
Open the teabag(s) and measure 2 tsp of the hibiscus flowers, crushed up. Mix all the ingredients together and grind in a coffee grinder until very fine. Then apply a small amount as you’d usually apply your blush! It’s that simple!
Similarly, for the Soft Peony Pink Light Blush, you’ll need:
You’d make this as above, so by opening the teabag and crushing the hibiscus flowers, then grinding everything in a coffee grinder. Easy peasy!
Imitation Burt’s Bees lip balm
In the cooler months, our lips can get really dry, so to hold you over until Spring is properly here, we have this fair trade-friendly DIY from Wellness Mama. For this one, you’ll need:
Raw beeswax
Fair trade coconut oil
Fair trade shea butter
Flavouring (optional)
You’ll need a double boiler for this DIY once again, but the plus side is that it’s pretty much 100% doable with local & fair trade ingredients! Be sure to check out the links for fair trade-friendly options.
For the container, I like to just use a small pot like the ones you get little makeup samples in. Then I just use my finger to apply it. But if you have empty lip balm tubes hanging around, go ahead and use those!
Fair trade DIY moisturizers
With all this extra washing, our skin is sure to be stripped of its usual moisture! These fair trade-friendly DIY projects focus on restoring your skin’s moisture and glow, so check these out for a little pampering!
Rich Honey Hand Balm
This fair trade DIY comes from Hello Glow and will do wonders for your hands with all this hand washing we’re doing! You’ll need:
Fair trade coconut oil
(Sweet) almond oil
Fair trade olive oil
Raw beeswax
Fair trade shea butter
Fair trade raw honey
Essential oil (optional, for fragrance)
You can make it with just a microwave, which is super simple! Be sure to get your ingredients fair trade, so that your purchase helps—rather than further marginalizing—producers in the developing world.
Coconut Mocha Face Mask
This face mask from The Pistachio Project is seriously one of the easiest fair trade-friendly DIY projects I’ve ever found. All you need is:
Fair trade cocoa powder
Fair trade coffee grounds (used is OK)
Fair trade coconut milk
As a bonus, it’s doable with 100% fair trade ingredients and it’s a great way to pamper your face!
DIY Coconut Oil Toothpaste
This awesome DIY project from Oh The Things We’ll Make is a simple but effective homemade toothpaste! The author even happens to be a dentist, so you know it’s going to be good. For the simpler, oil-based recipe, you’ll need:
Fair trade coconut oil
Bentonite clay
Fair trade cocoa powder
Xylitol
Baking soda
Peppermint essential oil (optional, for flavour)
There’s also a water-based recipe, but the trouble is that introducing water into the mix means that it’s not shelf-stable and you risk it spoiling. That’s why the oil-based one is more simple and I recommend that one.
So which of these fair trade DIYs will you try first? Be sure to let me know how it goes in the comments!
I promised you help with your boredom cooking, and I’m going to go out on a limb and say this scratch butter chicken recipe is exactly what you need.
Is it perfect, like that incredible morsel you get when you go to a good restaurant? Maybe not. But then, is there anything that tastes better than food you didn’t have to make yourself? I’m pretty sure convenience is the secret ingredient that makes all things better!
But shy of having to brave the outdoors, this is about as good as it gets. And if you’re vegetarian, we’ve got a variation for you, too. Just sub firm or extra-firm tofu for your protein and you’ve got delicious butter tofu from scratch!
So rather than me rambling about how great it is forever, let’s go over how to make it so you can taste for yourself how yummy it is!
(If photos and guided how-tos aren’t your thing, you can also go directly to the scratch butter chicken recipe. 🙂 )
How to prepare the chicken for scratch butter chicken
When you’re making scratch butter chicken (as opposed to out of a can—hey, no judgement!), the chicken gets involved earlier on in the process. You’ll want to marinade it in lemon juice before you start actually cooking anything, because the acidity of the lemon will help to break down the proteins in the chicken and tenderize it. This contributes to a nice, tender bite in the finished product, and it also imparts a nice flavour because of the tangy lemon.
Once the first marinade is done (it’s just a quick 20-30 minutes), you’ll marinate the chicken again in a yogurt mixture. This helps to further tenderize the meat, and this will be a longer resting period. You can leave it in the marinade in your fridge for up to 2 days for the most tender chicken, but 12 hours is the minimum I’d recommend based on my research. The yogurt, which is acidic like the lemon, will tenderize the meat and make it taste amazing because of the spices you’ve mixed into the marinade!
So once you’ve gone ahead and mixed up your yogurt marinade, the secret to good scratch butter chicken is marinating the meat for at least 12 hours (up to 2 days) in the fridge. If you’re using tofu as a vegetarian protein, this step is more important for the flavour that it imparts, as the spices will penetrate the tofu and make it super yummy.
And after the second marinade, it’s time to move onto the cooking part!
The first cooking step in scratch butter chicken is to pan-fry the chicken and yogurt marinade. (If you’re using tofu, the same applies.)
Your yogurt mixture will have the moisture cook off, so it’s normal for it to look almost a little curdled. You won’t even notice it in the finished curry!
How to make butter chicken sauce
While your protein is cooking, you’ll want to make your tomato-cashew sauce, which you can do by pureeing the cashews and tomato in your blender. You’ll want to get it as smooth as possible, and so I use my bullet-type blender. It kind of looks like creamy carrot puree when you’re done!
Now is the amazing, fragrant step! Melt a little butter or add a little oil to the pan and stir-fry the whole spices! Aromas of clove, cardamom and cinnamon will fill your kitchen and is there really any greater gift? I think not.
Once your fragrant spices are cooking with your ginger root and garlic, you can stir in your tomato-cashew mixture, and you’ll cook this until it’s thickened. You should be able to draw the spoon across the bottom of the pan and leave a trail for a moment before the sauce covers the pan back up.
Once it’s thick, add a little water to thin it out and simmer for about 5 minutes.
At this point, you’ll add your chicken to cook it the rest of the way through. Because it also has the marinade with it, it’ll add an extra flavour depth to the sauce, too. Simmer another 5 minutes or so, until the chicken is tender but cooked through.
We’ll simmer a couple minutes longer with some extra spices (including garam masala). Then we add the cream! Yum!
How to serve this dish
Once the cream is mixed in, you’re ready to enjoy your scratch butter chicken! Serve it over cooked basmati rice with naan bread for a real treat! A nice green salad is also a refreshing side to include—especially with cucumber! The crisp flavour is really a nice accent to the richness of the butter chicken sauce.
In our house, we have this scratch butter chicken with rice and salad, and we get about 6 large helpings out of it. I’m sure it won’t last too much longer in your house than it does in ours! 😉
Scratch butter chicken recipe
This scratch butter chicken curry uses fresh ingredients to create this mildly spicy, delicious butter chicken sauce and tender morsels of chicken. Serve with basmati rice and naan bread for a real treat!
2 lb chicken breast, cut into bite-sized pieces
1 tbsp lemon or lime juice, freshly squeezed if possible
1 tbsp smoked paprika
1-2 tsp sea salt (divided)
1 cup Greek yogurt
1/2 tsp ground turmeric (see note)
1 tbsp olive oil
1 tbsp garam masala (see note)
2 tsp minced garlic (divided)
2 tsp fresh ginger, minced (divided)
1 kg fresh tomatoes
1/2 cup raw cashews
1/4 cup salted butter
2 whole Ceylon cinnamon quills (see note)
4 whole green cardamom pods (see note)
4 whole cloves (see note)
1/2 tsp red chili flakes (or more or less to taste)
1 tbsp crushed curry leaf (see note)
1-2 tsp golden cane sugar (see note)
1 cup light cream
In a container with lid, place the uncooked chicken cubes, lemon juice, 1 tsp of the paprika and 1/2 tsp of the salt. Stir it up, cover and refrigerate for 20-30 minutes. This is your first marinade.
Meanwhile, get your second marinade started. Mix your Greek yogurt with the turmeric, olive oil, curry leaf, half the garam masala, half the garlic and half the ginger. Once you’re finished marinating the chicken in the lemon mixture, stir the yogurt mixture into the chicken and let marinate at least 12 hours and up to 2 days.
When you’re almost ready to start cooking the chicken, make a puree out of the tomatoes and cashews. We use a bullet-style blender for this, as it gets it nice and smooth. You’ll want it as smooth as possible.
To cook the chicken, heat a small amount of oil in a pan on medium-high heat and add the chicken and marinade. Cook until the liquid evaporates and the chicken is just cooked (not pink inside, but also not overcooked, so that it doesn’t get too tough). Remove the chicken and thickened marinade from the pan and set aside.
Melt the butter in the pan and add the whole cinnamon, cardamom and clove to toast the spices for about 1 minute, until fragrant. Add the remaining garlic, remaining ginger and chili flakes and fry for another minute or two until fragrant.
Add the tomato puree to the pan, along with 1/2 tsp salt to start with (add more if you like it fairly salty) and the sugar. Cook until the sauce becomes thick enough that when you draw the spoon across the bottom of the pan, it leaves a trail for a moment before the pan is covered up again with the sauce.
Add 1-2 cups water, depending on how thick you like your curry, and the remaining garam masala. Simmer for about 5 minutes and then add the chicken and marinade. Simmer the chicken gently for about 5 minutes to heat through and infuse the flavours.
Remove the pan from the heat and cool 1-2 minutes before stirring in the cream. (If it’s too hot, it might curdle.)
Serve hot over cooked basmati rice with a side salad. For an extra treat, you can have some naan bread on the side!
Ground turmeric is an antifungal and helps to keep the marinade from going off while it’s in the fridge. I recommend Cha’s Organics’ ground turmeric.
Ceylon cinnamon quills are sort of like the cinnamon sticks, but better. Most of the “cinnamon” sold on the market is actually cassia (a cheaper cousin of cinnamon). I recommend Cha’s Organics’ true cinnamon quills because their flavour is so much better.
Green cardamom pods are the whole cardamom, rather than just the little black seeds. The whole pod imparts amazing flavour even after cooking finishes (discard the pod while eating). I recommend Cha’s Organics’ whole cardamom.
Whole cloves are a spice sometimes used in canning and sweet recipes, but here they add a lovely spiciness to the curry. Try Cha’s Organics’ whole clove.
Curry leaf is used in mostly South Indian recipes. You can leave it out if you can’t find any, but I do also sell Cha’s Organics’ whole curry leaf in the store.
Sugar is used to cut the sharpness of the tomato. My favourite type to use is the Camino turbinado (golden cane sugar).
This vegan raisin spice cake from my Granny is from the 1940s. It’s vegan, but that’s totally on accident.
In the 1940s, on account of scarcity brought on by the war, folks learned how to make all sorts of treats without rationed things like fresh eggs and butter. This is one of those recipes, and it’s just as delicious today as it was back then! And what a happy discovery it was when I realized that this spice cake is vegan!
The trick to this cake is that you cook the raisins and use the water as a binder instead of eggs. Raisins (grapes) are naturally high in pectin, and pectin helps to bind the cake together, creating an amazing crumb! The cake in the photos is actually a raisin-currant hybrid! It turns out currants also have enough pectin to hold the cake together and give it that slightly dense texture that we love in pound cakes and coffee cakes!
My Granny has since left us, but she’s still making my life better every day with wonderful gifts like this vegan raisin spice cake recipe, not to mention her many frugal kitchen habits.
So here’s to lovely Grannies that give so much to enrich our lives!
Granny’s vegan raisin spice cake
This vegan raisin spice cake is just as good with dried currants! The amazing blend of cinnamon, nutmeg, allspice and cloves gives it a warm spiciness that makes it perfect for an autumn brunch!
10-inch tube pan
2 cups fair trade Thompson raisins ((see note))
2-1/2 cups cold water
1 cup vegetable shortening
2 cups Camino golden cane sugar ((see note))
2 tsp baking soda
2 tsp salt
1 tsp ground nutmeg ((see note))
1 tsp ground allspice
1 tsp ground Ceylon cinnamon ((see note))
1 tsp ground cloves ((see note))
3-1/2 cups all-purpose flour
Preheat oven to 350°F. Thoroughly grease your tube pan with oil of your choice. A bundt pan can also be used, but removal will be more difficult. The easiest is a tube pan where the centre is removable.
In a small saucepan, combine raisins and cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer (uncovered) for 5 minutes. Remove from heat and set aside.
Measure all remaining ingredients into the bowl of an electric mixer, or mix all but shortening together and then cut in the shortening by hand.
Using a slotted spoon, scoop cooked raisins out of the cooking water. Then add about half of the cooking water to the mixing bowl and mix until all flour is moistened. Add enough additional cooking water to make the batter about the consistency of thick muffin batter. Typically this will use about 3/4 of the water. (If the batter is too thin and you’re using a two-piece pan, your batter may leak out the seam during baking and make it difficult to remove.)
Pour prepared batter into the pan and spread the batter evenly. Bake for 1 hour to 70 minutes or until a toothpick inserted in the highest point of the cake comes out clean.
Cool for at least 15 minutes before removing from the pan. If the cake is a little stuck, simply run a knife around the edges (or any exposed parts) to loosen it. Cool completely before slicing. Makes 16 servings.
Thompson raisins are darker and typically have a richer flavour than Sultana raisins.
Golden cane sugar (Turbinado) is a sugar that has a touch of molasses left in it, and it’s a much less processed sugar. This gives it an added flavour depth that is just gorgeous in this cake. My favourite is Camino’s golden cane sugar.
Nutmeg is a subtle but important addition to this cake. If you’re using freshly-grated nutmeg, it’s stronger, so only use half as much. My choice is Cha’s Organics’ nutmeg.
Ceylon (a.k.a. true) cinnamon is crucial in this recipe. Did you know most of the “cinnamon” on the market is actually a cheaper cousin of cinnamon called cassia? True/Ceylon cinnamon is marked as such and has a more complex, amazing flavour. I recommend Cha’s Organics’ true cinnamon.
Clove gives this cake its signature spiciness! You can use ground cloves, or start with whole and grind them yourself. I recommend Cha’s Organics’ whole clove.
What is your fondest memory of your grandmother? While this cake is way up there, I also really fondly remember helping her peel parsnips for Sunday dinner, even though I didn’t much care for them as a wee one!
Sure, I call them double chocolate cookies. But they’re so versatile I might as well call them s’mores cookies!
Pictured in this post are actually double chocolate and marshmallow cookies, for example.
Make sure you follow the recipe for the dough, and the add-ins can be whatever you want. (Choose fair trade, of course!) For the ones pictured here, I used semi-sweet chocolate chips from Camino and regular miniature marshmallows for an extra decadent treat. They’re chewy, packed with chocolate flavour and just plain delicious.
I’ve baked this cookie recipe dozens of times, and they always turn out chewy, which I love! And since they’re a great base to customize with add-ins, I’ve made them with:
Semi-sweet chocolate chips
Milk chocolate chunks
Butterscotch chips
Chopped white chocolate
Chopped dark chocolate
Marshmallows
Pecans
Walnuts
Macadamia nuts
Probably a bunch of other things I’m forgetting right now!
So what are you waiting for?! Make these double chocolate cookies into whatever the heck you’ve been craving today! 🙂
Double Chocolate Cookies (customizable!)
These cookies are so versatile that you can add anything from white chocolate and macadamia nuts to cranberries and pretzels! Add-ins are totally customizable, so have fun with it!
1 cup butter
2 cups golden cane sugar ((see note))
2 tsp vanilla extract
2 ea eggs
2-1/4 cups flour
1 tsp baking soda
3/4 cup Dutch-processed cocoa powder ((see note))
1 tsp salt
1 cups chopped dark chocolate or other additives ((see note))
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Cream butter and sugar together until well blended. Mix in eggs and vanilla.
Add flour, baking soda, cocoa powder and salt. Once the flour is all mixed in, stir in the chocolate (or other additives).
Roll the dough into 1-inch balls and place 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the cookie centres are still a little glossy (for a chewy cookie).
Let cookies cool on the pan for at least 2-3 minutes before moving to a wire rack to cool fully.
Golden cane sugar is a less-refined type of sugar than white sugar. It has more flavour because it has a little molasses left in it. My favourite is Camino’s golden cane sugar (Turbinado).
Dutch-processed cocoa powder has had an alkali added to it to smooth out the flavour of it and make the chocolate taste richer and less bitter. My favourite is Camino’s cocoa powder, because it’s organic, fair trade and free of common allergens.
Chopped dark chocolate is only one of many options here. You can use chocolate chips, marshmallows, white chocolate chunks (or milk chocolate, for that matter), craisins, peanuts, macadamia nuts… The sky is really the limit!
What combination of add-ins will you use in your cookies? Let us know in the comments!
