Petunia Pickle Bottom

Petunia partners with ERGObaby for a new line of Organic Baby Carriers

admin — Tue, 28 Jun 2011 01:59:24 +0000

The leader in fashionable, designer diaper bags and the world’s most loved baby carrier team up to create a truly unique, exquisite baby carrier – a real match made in baby-product heaven!

The highly anticipated ERGOBaby 100% organic cotton carriers are currently available online and in retail stores. The three carriers coordinate with Petunia Pickle Bottom’s spring collection of diaper bags and accessories. The patterns featured on the ERGObaby Carrier include Heavenly Holland, Evening in Innsbruck and Peaceful Portofino.

Getting Personal with Niki – Petunia's Product Development Assistant

admin — Fri, 14 Jan 2011 16:31:58 +0000

Name: Niki Britton
Title: Product Development Assistant
How long have you been with Petunia? 1 ½ years
As a new mom to 4 month old Finley. what was the best surprise to becoming a mom? I didn’t realize how powerful the love I felt for her would be. I was surprised how natural it felt to hold her, and how she just fit so perfectly into our lives.
Which Petunia bag do you use on a daily basis? The Boxy Backpack is my daily diaper bag, I’m able to throw in what I need for the day and the zip-out changing pad is a blessing for a mom on the go.
Which Petunia product is your favorite having a newborn in tow? I would have to say the Wistful Weekender because I can throw everything I could possibly think of when I go to my parents house.
What is your New Year’s resolution? To Lose the extra baby weight and stop eating fast food!

Fill in the blanks:
Favorite Blog….green wedding shoes
Must have fashion accessory…. Boots (I am totally obsessed with all styles)
I cannot live without….If you would have asked me a couple of months ago I would have said my cell phone or lip gloss. But now I would have to say hand sanitizer and a pacifier!

Cinnamon Bun Popcorn

admin — Fri, 17 Dec 2010 04:23:37 +0000

Posted by Brianne Wilson. Recipe from: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white.html

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside. And by large bowl, I mean like, twice as big as you think you really need. If you don’t believe me, then maybe you will believe the scorching hot caramel goo that’s splattered all over your hands while you’re stirring in your not-so-big bowl. Just a thought.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Again, use a bowl larger than you think you need to avoid scorching hot caramel goo accidents. It’s really important to incorporate the cinnamon into the brown sugar at this point. For some reason, if you don’t it does crazy things. I don’t know why. Try it and then email Alton Brown and ask him if you really want to know.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.

Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.

Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from the microwave and add in vanilla and baking soda.

Now take that foamy science project and pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan.

Place in oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes. “Sample” again. This will not be the end of “sampling.”

When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. I’m kind of a clean control freak and I like to have it on a nice, fresh surface.

Now, just use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

Coconut Macaroons

admin — Fri, 17 Dec 2010 04:13:27 +0000

Posted by Sara Eddy.


3 egg whites

½ tsp. cream of tartar

1 Tbsp. sugar

1 (14-oz.) can sweetened condensed milk

1 tsp. vanilla extract

1 tsp. lemon zest

20 oz. sweetened shredded coconut

7 oz. dipping chocolate (I use Dove Promises)
Preheat oven to 325 degrees. Beat eggs white in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.
Shut off mixer and fold in condensed milk, vanilla, and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.
Line 4 cookie sheets with parchment paper. Drop by heaping tablespoons (or use a cookie scoop) onto each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.
Melt milk or dark chocolate in a double boiler over low heat, or in the microwave at 50% power. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set.



Chocolate Nutella Fudge with Sea Salt
admin — Fri, 17 Dec 2010 04:09:54 +0000


Posted by Joe Esposito.

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Makes approximately 50 3/4-inch squares.



Creme Brulee Cheesecake Bars
admin — Fri, 17 Dec 2010 03:59:54 +0000


Posted by Elizabeth Peters-Davaze.

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 box (4-serving size) French vanilla instant pudding and pie filling mix

2 tablespoons packed brown sugar

1/2 cup butter or margarine, melted

2&1/2 teaspoons vanilla

2 eggs plus 3 egg yolks

2 packages (8 oz each) cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2/3 cup toffee bits, finely crushed
Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
*TIP - make your own English toffee from a simple recipe online. It's so worth it, and only takes sugar, butter and vanilla!






Chocolate Snowflake Cookies
admin — Fri, 17 Dec 2010 03:54:18 +0000


Posted by Jessica Lee.

an old recipe from a lady that used to bake cookies for my husband. 16 years later after we were married she sent me the recipe to make them for him. : ) o how his face lit up when i surprised him and made them and showed him the recipe she sent me. easy peasey and mouthwatering. They will vanish in seconds I swear.
1 Egg

1/2 of a container of cool whip

1 tablespoon of hershey's chocolate syrup

1 box of duncan Hines devil's food cake mix

Confectioner's sugar
1)pre heat oven to 350 degrees

2) Combine cool whip, egg and syrup gradually stir in mix, batter will be stiff. roll tablespoons of mix in sugar and place on cookie sheet. bake 10-12 min
makes 48 AMAZING cookies.






Saltine Toffee Bars
admin — Fri, 17 Dec 2010 03:50:02 +0000


Posted by Shannon Griffith Skinner.

Ingredients-
1.5 sleeves of saltines

1 Cup sugar

2 sticks of butter

1 12 oz bag of semi sweet chocolate chips

...
Preheat oven to 375*
Line a cookie sheet (that has sides not the airbake kind) with Reynolds nonstick foil. Pay out the saltines side to side top to bottom to fill up the whole sheet, using broken pieces to fill any open spaces.
In a small sauce pan melt butter over med low heat. Add sugar and stir constantly until dissolved. Pour butter mixture over saltines and spread around to evenly coat. Pop in oven on top rack for 10 min or until light brown. Take out and sprinkle entire bag of chips onto. Let melt then spread with spatula. Cool completely (I do in fridge) and then break apart and serve  . Super simple yet SO delicious. This is the most requested "cookie" on my cookie plates I make the neighbors.




Oreo Truffle Balls
admin — Fri, 17 Dec 2010 03:19:11 +0000


recipe posted by Theresa DeNardis Schrader.

1 pkg. (8 oz.) of Cream Cheese, softened

1 pkg. OREO Cookies, finely crushed

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate

...

Mix cream cheese and cups cookie crumbs until well blended. (I use my kitchenaid mixer)

SHAPE into 48 (1-inch) balls. Refridgerate until cold (it makes dipping easier)
Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with sprinkles, cookie crumbs, or melt white chocolate chips and drizzle on top!
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. These are VERY rich, but delicious and freeze very well!






If you bake it, they will come – The Finalists
admin — Fri, 17 Dec 2010 03:13:39 +0000


Our Facebook fans posted their favorite holiday desserts this month on our wall for the opportunity to win a Red Velvet Cameo Clutch.  We originally stated that the 3 most delicious looking recipes will be selected, made, taste tested, and voted on by the Petunia staff.  There were so many amazing desserts posted, we have selected 7 finalists for our Petunia team to taste next week.  The 7 finalist recipes will be posted on our blog.  We are looking forward to making and eating some scrumptious desserts!