Recipe Favorites to Delight Your Tastebuds

Posted: November 14, 2017 | By: Rocio Ramos

Cheesy Goodness!

Think comfort food and warm, gooey cheese likely comes to mind. These recipes are perfect to welcome guests and they use our Youngevity cheese, which is definitely a win-win.


Herbed Havarti in Paatry (recipe adapted from Taste of Home)

Servings: 16



1/2 cup dried parsley flakes

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1/2 teaspoon dried oregano

2 tablespoons Dijon mustard

2 blocks (8 ounces each) Youngevity Havarti cheese

1 sheet frozen puff pastry, thawed

1 egg, beaten

Coarse salt, optional

Assorted crackers and fresh fruit



  1. In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat.
  2. On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet.
  3. Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375 degrees for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.


Note: Use Saveur spices, such as Italian Pinzimonio Olive Oil Mix or Garlic Mix instead of the spices listed in the recipe.



Havarti Cheese Ball (recipe adapted from Betty Crocker)



1 package (8 ounces) cream cheese, softened

1/2 cup shredded Youngevity Havarti cheese (2 ounces)

1/3 cup crumbled feta cheese (1 1/2 ounces)

1 tablespoon dry white wine or milk

3/4 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves

2 medium green onions, finely chopped (2 tablespoons)

1/3 cup chopped slivered almonds, toasted

Melba toast rounds, crackers, vegetables, or apple slices


  1. In a medium bowl, beat all ingredients except almonds and toast rounds with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy.
  2. Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in almonds. Serve with toast rounds., crackers, veggies, or apple slices.


Note: Try Youngevity Cheddar Cheese or Youngevity Jack Cheese for additional options.





Now We’re Cooking – With Coffee!

Whether you use ground coffee or your leftover brew, coffee can add an extra kick to your recipes. For sweet recipes, like the scones, you can even try a flavored coffee to change things up.


Coffee Rubbed Pork Roast (recipe adapted from BudgetByte)

Servings: 6



3.5 lbs. Boston Butt or Pork Shoulder

1 oz. approx 3 Tbsp coffee beans

1/2 cup brown sugar

1/2 Tbsp cayenne pepper

1/2 Tbsp salt

15-20 cranks cracked black pepper

1 tsp minced garlic

1/2 tsp smoked paprika



  1. Grind the coffee beans into a powder. When grinding, choose the “espresso grind” if that option is available. Combine the coffee grounds, brown sugar, cayenne, salt, black pepper, garlic, and smoked paprika in a bowl.
  2. Pat the mixed dry rub on all sides of the pork roast. It is okay if some falls off. Place the pork roast in a slow cooker. Scoop up any of the rub that fell off and toss it in the slow cooker as well. Secure the lid, turn the heat on to low, and let cook for 8 hours.
  3. After 8 hours, the pork should be tender and should shred easily with a fork. Carefully lift the roast out of the slow cooker and transfer to a serving platter. Enjoy!

Recipe Notes:

If your pork roast is more than a few inches thick, you may want to cut it into two pieces to facilitate heat transfer to the center of the meat.


Mocha Scones (recipe adapted from My Baking Addiction)

Yield: 8-20 scones depending on size



2 1/4 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons unsalted butter, frozen

1 cup semisweet chocolate chips

1/2 cup sour cream

1/2 cup strong Youngevity coffee, room temperature

1 large egg



1/4 cup strong Youngevity coffee

1 1/2 cups confectioners’ sugar

2 ounces unsweetened chocolate, melted



  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.
  3. In a small bowl, whisk sour cream, coffee and egg until smooth.
  4. Stir sour cream mixture into flour mixture until the dough comes together. I typically just use clean hands for this process. Then use your hands to press the dough against the bowl into a ball. The dough will be sticky, but it will come together.
  5. Place on a lightly floured work surface. Now at this point you can either pat the dough into an 8-inch circle about 3/4-inch thick, then use a sharp knife to cut it into 8 triangles or you can pat it into a rectangle, then use a sharp knife to cut 10 even squares. Then cut 10 even squares in half to create 20 smaller triangles.
  6. Place scones on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 for smaller triangles and 18-22 minutes for larger triangles.
  7. Cool on wire rack. Once scones are cool, prepare the glaze.



  1. In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined.
  2. Lay a large piece of parchment paper on your work surface and place a wire rack over the parchment paper. Place scones on wire rack. Place chocolate glaze in a large zip top bag, use scissors to snip a small piece of the bag off the corner of the bag.
  3. Drizzle chocolate glaze over the scones. Allow glaze to set for about an hour.


Note: Store scones at room temperature for up to 3 days.






Chocolate Love

Hot chocolate warms the soul and with these recipes, it can make stand out desserts for your holiday gatherings. Plus, the Hot Chocolate Marble Pound Cake makes an excellent gift. Let the baking begin!


Hot Chocolate Brownies (recipe adapted from Food Network)

Yield: 24 brownies



Cooking spray

2 sticks (1 cup) unsalted butter, melted and cooled

1 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup Beyond Hot Chocolate

1 teaspoon fine salt

1/2 teaspoon baking powder

12 ounces of Triple Treat Chocolate or Triple Truffle Chocolate chopped into chunks

72 mini marshmallows



Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.

Stir together the butter, sugar, eggs, and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chopped chocolate. Spread the mixture in the prepared baking pan.

Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chopped chocolate, and let stand until they are very soft, about 5 minutes. Spread the melted chocolate evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.



Hot Chocolate Marble Pound Cake (recipe adapted from Food Network)


2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

4 large eggs, at room temperature

2 tablespoons sour cream

1 teaspoon pure vanilla extract

1 1/4 cups sugar

1/2 cup Beyond Hot Chocolate



Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.

Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.

Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.

Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.

Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to over mix.)

Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 of hot chocolate batter, drop by spoonful on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer or knife through the loaf pan to swirl the two batters together. Tap the pan on the counter.

Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.

Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.


Better Butter and Cookies With Wellness Teas

Get Radical with Tea!

Tea is a delightful drink to warm you on a cold day. Amazingly, loose-leaf tea is great for cooking too. From rubs to desserts, adding brewed tea or using it in its dry format, will add its health benefits to your holiday specialties. Not sure where to start, try one of these festive recipes.

Matcha-White Chocolate Sugar Cookies (recipe adapted from Bon Appetit)


  • ¾ cup granulated sugar, divided
  • ½ teaspoon plus 2 Tbsp. White Matcha
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature
  • ½ cup (packed) light brown sugar
  • 1½ tablespoons honey
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest
  • 3 ounces white chocolate, chopped


Whisk 1/2 cup granulated sugar and 1/2 tsp. White Matcha in a small bowl; set aside.

Whisk flour, baking soda, salt, and remaining 2 Tbsp. White Matcha in a medium bowl, set aside. Beat butter, brown sugar, honey, and remaining 1/4 cup granulated sugar in a medium bowl until light and fluffy, about 4 minutes. Add egg, egg yolk and lemon zest and mix until very pale, about 4 minutes.

Add flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in white chocolate.

Wrap dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let dough sit at room temperature 1 hour to soften before scooping and baking.

Preheat oven to 350 degree F. Scoop dough by scant tablespoonful onto 2 parchment-lined baking sheets, spacing about 1” apart. Bake cookies, rotating baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8–10 minutes. Immediately—but gently—toss cookies in reserved matcha sugar and place on wire racks; let cool.


Beautiful Compound Butter (adapted from The Kitchen Garten)

Use this sweet butter on biscuits or rolls.


2 sticks unsalted butter

2-3 Tablespoons Beautiful Wellness Tea


Cream room temperature butter. Add in Beautiful Wellness Tea; mix well. Place on plastic wrap; roll tight and seal ends. Place in refrigerator until ready to use. Let stand to soften before serving.




Saveur Thanksgiving with Saveur Spices!

When it comes to Thanksgiving dinner, the turkey may take center stage, but the side dishes can steal the show. This year, impress your guests with with savory Roasted Sweet Potatoes and Bacon Brussels Sprouts. Plus, you can use Saveur spices to take the flavor up a notch and make cooking a breeze.

Sweet Potatoes

Roasted Sweet Potatoes (adapted from Food Network recipe)


4 sweet potatoes, peeled and cubed

1/3 cup melted, organic butter

1/4 cup honey

2 teaspoons Saveur Cinnamon Blend Baking Spice

Salt and pepper


Preheat oven to 375 degrees F.

Lay sweet potatoes out in a single layer on a roasting tray. Drizzle butter and honey. Sprinkle with Cinnamon Blend Baking Spice and salt and pepper. Roast for 25 to 30 minutes or until tender.

Take sweet potatoes out of the oven and transfer to a serving platter. Drizzle with additional butter.


Bacon Brussels Sprouts (adapted from Delish recipe)Roasted Brussels


1 lb. Brussels sprouts, trimmed and halved

1 1/2 tablespoon melted butter

1 tablespoon Saveur Garlic Mix

8 slices bacon, chopped

Freshly grated Parmesan, for sprinkling


Preheat oven to 425 degree F.

Toss Brussels sprouts with butter and Garlic Mix. Spread in single layer on baking sheet. Scatter bacon on pan.

Bake for 30 minutes or until Brussels sprouts are tender and charred.

Arrange in serving dish; sprinkle with Parmesan cheese.


Try adding Saveur spices to other Thanksgiving dishes. You can find a variety seasonings, spices, and rubs at and To find more recipes using Saveur Spices, visit

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