Delightful Delectables - White Chocolate Lemon Glaze

By: Amy Weinberg

Whether it’s on a donut, a cookie, or a cake, everyone loves a nice glaze because you get the sweetness of an icing without it being too heavy and overpowering. The best of both worlds! I decide to pair a delicious White Chocolate Lemon Glaze with My Grandma’s very own Golden Raspberry Coffee Cake. This recipe could not be easier and could not taste better. This was my first time ever making a glaze so if I can do it, anyone can! I got the idea from the glaze in this recipe and took it to the next level with some lemon.  

What you’ll need: 1 tablespoon butter, 1 cup of confectioner’s sugar, 1 lemon, 2 tablespoons milk, 1/2 ounce white chocolate morsels

The first step is to melt the tablespoon of butter with the half-ounce of white chocolate morsels. For me, the easiest way to do this was just to microwave everything on medium heat for a few minutes, stirring every 30 seconds. Every microwave is different so you’ll just have to keep an eye on it to make sure the chocolate doesn’t burn!

The next step is to add the coconut milk and the sugar. The original recipe called for regular whole milk, but who doesn’t love coconut milk? You can go ahead and pour the coconut milk right in, but you’ll need to gradually mix in the confectioner’s sugar until you get that glazey texture you want. I ended up using a little bit less than the full cup. 

Once it has the perfect texture, it's time to add the lemon. Every time I added some lemon it got a little watery so I would have to balance out with a little more confectioner’s sugar. This part is all about taste. I went back and forth with more lemon and more confectioner’s sugar and even some more white chocolate before I found the perfect balance for my taste buds. And let me tell you, they were HAPPY. I’m a complete sugar-fiend so I sat there and ate it by the spoonful before finally drizzling it on the cake (don't worry, I used a different spoon). This glaze pairs perfectly with not only a spoon, but also our Golden Raspberry coffee cake. The tart lemon perfectly balances out this match made in sugar heaven.

Just don’t forget to “drop” a crumb or two for your sous chef!

No More PHOs?

By: Amy Weinberg

After hearing the news about trans fats being off the shelves within the next 3 years, some of you may have understandable questions relating to your favorite products. Do my favorite foods contain trans fats? Are trans fats that bad? But first of all, what are PHOs? 

If you asked me this a week ago, I would have told you with the utmost confidence that it is a delicious Vietnamese noodle soup. Apparently it has a second meaning! 

As defined my the FDA, PHOs are the liquid fats and oils that have been hydrogenated, but not to near completion, and with an iodine value greater than 4. PHOs are the major dietary source of trans fat in processed foods. In a step to remove artificial trans fat from the food supply, The FDA has recently deemed PHOs UNFIT for human consumption and specifies compliance no later than June 18, 2018. 


In short, NO PHOs = NO TRANS FATS.





An announcement such as this can have quite the impact on your favorite dessert and snack recipes. We, here at My Grandma's of New England, wanted to assure you that our products have been PHO-free since the revision of our recipe in 2004. This is the same revision that made our products trans fat-free. My Grandma's is proud to be ahead of the curve on this issue. Because our cakes are already PHO-free, there will be no additional recipe revisions needed in order to be compliant with this new regulation.

We are happy to say that we will continue to use the same great-tasting, trans fat-free recipe we have been using for the past 11 years, and we can assure you that our quality will remain second to none; just as it is now. 

Delightful Delectables- The Coffee-ist Cake Ever

by Maggie Kelleher

Today I decided to take a pretty literal take on My Grandma's coffee cakes, creating the coffee-ist coffee cake you ever did see. How? Well how about a Cappuccino Coffee Cake with coffee glaze? Yes, you heard that right! 

This coffee glaze was just the easiest recipe I can remember, and I wanted to share it with you! 

Charming Crafts- Make Dessert More YUM

by Maggie Kelleher

Sometimes you just need a pretty dessert. I completely understand that sometimes the tastiest desserts look like a hot mess, but there are some days when a cute presentation just makes that sweet taste so much sweeter. And who doesn't love an Instagram opportunity?

So here is a quick and easy way to make almost any dessert (My Grandma's cakes work particularly well) look like an Instagram star. Use it to impress your friends or just to sweeten the pot of your dessert experience.