5 Belgian waffle recipes worth falling for this Autumn
So many Belgian waffle recipes, so little time! Here are a few of our favorites for fall… Maple & Pecan Belgian Waffles Fall is all about comforting Maple, pumpkin and nutty flavors. That’s why Maple & Pecan Belgian Waffles are one of our seasonal...
30 ways to mark National Fun With Fondue Month
So, as luck would have it, as we are in the chocolate fountain and fondue business – November is actually National Fondue Month! YAY! What a great opportunity to offer our fondue – ing friends 30 fondue ideas. Like I always say “a party is not a party without a chocolate fountain!” Apparently everyday of November is an opportunity for you to get out your Sephra Home Fondue and Chocolate Fountain and fondue it! Now you have a great ‘excuse’ (like anyone needs one to fondue)!
6 delicious hot drink recipes using Sephra chocolate
Nothing sounds more inviting than to cuddle up around the fireplace with a cozy cup of hot cocoa and maybe a crunchy cookie or two. Hot chocolate is even more delicious – and even life saving – at larger events you may be catering. Man – I could go for a cup right now! LOL! Sephra is the best chocolate to help you create one steaming mug of yummy hot chocolate; or a large vat of delicious hot cocoa to warm a chilly crowd. We have a basic hot cocoa recipe as well as some pretty clever ideas to add a little extra “Yum” to that mug, too. Our hot chocolate recipes are borrowed and tweaked from “The Pioneer Woman” TV blogger and Food Network star. We’ve added our own special touch – Sephra Chocolate.
Caramel apples – much easier to create using a chocolate fountain
What better way to welcome in the harvest season than with the rich, buttery aroma of warm caramel just waiting to coat an apple fresh from the tree? Caramel is delicious, but can be sticky, messy and difficult to keep its temperature, even when left in a pot on the stove.
Cinnamon Fondue recipe
Bring corn syrup, sugar, and water to a boil. Add the candies. Boil until the mixture reaches 220°F on a candy thermometer. Allow to cool slightly before running through the fountain