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Dessert

coconut mango cake

Coconut Mango Cake

Coconut cake is a southern classic and the perfect dessert for Kwanzaa. But we’re taking it up a notch with this recipe by combining the flavors of coconut and mango. This coconut cake (a family favorite), is made with coconut oil and coconut milk, filled with mango curd and then frosted with a coconut mango buttercream. If your family celebrates the holidays with coconut cake, you’ll definitely impress them with this amazing Coconut Mango Cake. If they don’t consider coconut cake a must-have, this recipe may start a new tradition! Pair it with California Moscato or California Riesling for a fabulous celebration. View recipe →

Peach Frosé Popsicle

A Sensational California Peach Frosé Popsicle and Cocktail

Did you know that the Popsicle was invented in Oakland in 1905? Frank Epperson invented this frozen dessert sensation over 115 years ago, but it still reigns supreme today. Our Peach Frosé Popsicles are a refreshing blend of canned California cling peaches, peach nectar, and California Rosé frozen into Popsicle form. We like to think Frank would approve! Frosé Popsicles are great by themselves or can be served as a delightfully playful peach garnish when served in a wine glass with sparkling wine from California. As the Popsicles melt, the flavors mix and mingle with the sparkling wine creating a truly sensational cocktail experience. View recipe →

Chocolate Board

Chocolate Board

Yes, we said chocolate board. There is no real right or wrong way to make a chocolate board. Plan to have around 2 to 4 oz of chocolate per guest. As well as a variety of fresh and dried fruits, nuts, and dips. When it comes to the chocolate selection it is nice to provide a nice variety to choose from. To start, we recommend using a nice 70 % dark chocolate, a lighter milk chocolate, and a white chocolate. Enjoy this board for Valentine’s Day or any special occasion! View recipe →