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Baskin-Robbin Gets Into Plant-Based Dessert Game 1
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Baskin-Robbins is dipping into the plant-based dessert class with the launch of new non-dairy flavors. Both Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme may be available for ice cream fans in-store starting August 1.

The two non-dairy menu gadgets are vegan takes on conventional fan-favorites. Made with a base blend of coconut oil and almond butter, the result is a dessert so wealthy and indulgent; you received’t be able to tell that it’s no longer the total-dairy version:

Non-Dairy Chocolate Chip Cookie Dough is made with cookie dough pieces, chocolate chunks, and a chocolate ribbon.

Non-Dairy Chocolate Extreme carries chocolate chunks and a chocolate ribbon and is likewise gluten conscious.


Both flavors comprise no artificial dyes that have been absent from all Baskin-Robbins ice cream considering 2017 as a part of Baskin-Robbins’ and Dunkin’ Brands’ commitment to serving great menu objects. The Non-Dairy flavors also are loose from preservatives, artificial flavors, high fructose corn syrup, and are Kosher.

“The Baskin-Robbins culinary team has been tough at paintings on our non-dairy flavors for over two years. It was essential for us to make an effort to get it right,” says Jeanne Bolger, Director of Research and Development, Baskin-Robbins. “Both flavors are so easy and indulgent, and the very last product promises the wonderful quality that our customers have come to anticipate from any Baskin-Robbins ice cream. We’re very pleased with the result.”

With plant-based totally food income increasing in double-digits throughout u . S. A ., Baskin-Robbins embraced the possibility to expand its ice cream portfolio to non-dairy indulgences.

“We’re excited to enlarge our ice cream portfolio into the vegan space and provide our guests extended options, in particular with such high customer call for a product like this,” says Carol Austin, Vice President of Marketing for Baskin-Robbins.

For individuals who can’t wait to attempt out those new non-dairy options, Baskin-Robbins is hosting a sampling day with 1-ounce scoops of each non-dairy flavor on Sunday, August 4, from three to 7 p.M.

1. Garnishing cakes

Think about the eater once adding finishing touches to your plate. Keep in thoughts how the garnish will characteristic at the completed plate. Garnishing your cakes with chocolate curls, Cocoa powder/icing sugar, berries, dried fruits, mint leaves, fruit slices, and nuts adds a hint of glam for your desserts.

2. Be constant

When plating cakes for a crowd, be constant on your fashion and serving size. It is frequently puzzling to peer definitely distinct presentation on each plate, and nobody loves to see the plate throughout the table with a serving double the size.

3. Pick eye-catchy desserts

Last and absolutely now not the least, you must pick eye-catchy guides to vicinity in your dessert. Except for the centerpiece, these things are the maximum ornamental item to create the dessert look decadent and luscious.

- A word from our sposor -

Baskin-Robbin Gets Into Plant-Based Dessert Game 2

Baskin-Robbin Gets Into Plant-Based Dessert Game