It's Christmas in July!!!

Well....not really.....but at Nosilla Organics....it sure feels like it!! :) We work tirelessly during our design faze each season to get each little garment, every color, each print just perfect for the coming selling season but the wait is months until we get actual clothing in our hands. It's nail biting really.....(for us... ;).....but today the wait is finally over!! The first batch of SPRING 13 sales samples have arrived and we are beyond ecstatic!!! Here's a sneak peak!!

Now our Spring 13 sales samples are off to our amazing sales representatives to tour the markets and tradeshows. Phew! Now WE are off to start design work on Fall 13!! ;)

Peach and Avocado Wrap with Basil and a Balsamic Dressing

Peach Basil Avocado Balsamic Wrap 

1 extra large tortilla shell
1 small peach, sliced
1/2 avocado, sliced
handful of fresh basil leaves, shredded or chopped
balsamic dressing (below)
additional greens/veggies/salad (I added some cucumber)

balsamic dressing:
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
pinch of salt and pepper
1 tsp Dijon mustard  (or some chopped herbs)

Directions:

1. Slice your peach and avocado - toss together (with an optional splash of lemon or orange juice). set aside.
2. Blend all your dressing ingredients in a food processor or blender. 

3. Warm wrap in a pan. (Just turn the tortilla shell for about 5-10 seconds on each side).  Alternatively you can use the microwave.

4. Toss your peaches, basil and avocado with a splash of dressing. Fill wrap. Add another drizzle of dressing if desired. But just a little goes a long way! Also add any additional veggies for a heartier salad-style wrap.
5. Roll wrap. Allow wrap to cool and "set" before slicing or it has a tendency to fall apart a bit due to the slick contents. ... A handful of fluffy greens stuffed into the wrap would probably remedy this problem I had.

Seriously Funny :)

Whether or not you have succumbed to the practicality that is a minivan... (I have nothing but sunshine and lollipops to say about my Mama Machine) this video is SERIOUSLY FUNNY!!! I mean even my manly man husband laughed out loud ;)

Coconut Milk "Ice Cream"

In advance, this recipe took me 2 tries, but was SO WORTH IT!!!
My kids devoured their little cups with such silent gusto, that I am considering serving it for breakfast on those not so graceful mornings that I would give almost anything... for a few minutes of quiet with my coffee ;)

This recipe is from a fabulous blog called Chocolate Covered Katie

Chocolate Mousse Frosting

(or just chocolate mousse)

• 1 can full-fat coconut milk
• 1/4 cup plus 1 tbsp cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener to taste (I used a little stevia, but any dry sweetener will do.)

Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight, unless it’s already thick like mousse. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen Organic, because I’ve had the most success with that brand.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.

Enjoy!!

Because we are Canadian Eh!!

Seriously, WHO can resist these!!!! And yet, even my most foodie savvy friends don't attempt to make them.
Here's your NO FAIL (alright, yes you could fail, LOL) recipe via the Erica Ehm's YMC.
Try it!!

Ingredients:

Base Layer:

½ cup butter

¼ cup sugar

1/3 cup unsweetened cocoa

1 large egg, lightly beaten

1 tsp vanilla

2 cups graham cracker crumbs

1 cup shredded coconut (sweetened or unsweetened)

½ cup chopped walnuts or pecans

Middle Layer:

¼ cup butter, room temperature

2-3 tbsp milk or cream

½ tsp vanilla extract

1 tbsp vanilla custard powder (Birds) or vanilla pudding powder

2 cups icing (confectioner’s) sugar

Topping:

4 oz semi-sweet chocolate, chopped

1 tbsp unsalted butter

Line a 9x9 inch square pan with parchment paper.

Base:

  In a medium sized saucepan, melt the butter until smooth and then remove from the heat.  Stir in the sugar and cocoa until smooth, then gradually whisk in the egg.  Put the pot back on the element and continue to cook with the residual heat, stirring until thickened (about 1-2 minutes).  Stir in graham cracker crumbs, nuts, and coconut.  Press the mixture evenly into the pan and set into the fridge to chill for about 30 minutes.

Filling:

  While the bottom layer chills, beat the butter for the middle layer until creamy. Add the rest of the middle layer ingredients, beating at first on low and then medium until creamy. Spread over the bottom layer and then put in the fridge to chill for about 30 minutes.

Topping:

  Melt the chocolate and butter together in a saucepan over low heat until smooth. Let cool slightly, then spread over the filling. Chill for about 10 minutes until set.

  The bars are a little hard to cut without cracking the chocolate. Let the pan sit on the counter for about 15 to 20 minutes first, then run the knife under hot water and wipe it dry before slicing through them.

Makes about 12 bars

Adapted from Joy of Baking via Erica Ehm's Yummy Mummy Club

Home Made Popsicles!!!

Two things we LOVE over here at Nosilla is great food and fabulous blogs, which lets face it we could all use a bit more of ;)
Here is a recipe for home made Popsicles from a awesome blog called Hey Look 
Happy Friday!!

Consider it a Date :)

Tonight is the NIGHT!!! We are super excited about the Mom-To-Be-Soiree through Mom N Tot Deals Canada tonight, which involves you staying at home and "LIKE" and or "SHARE" ^ing all sorts of Facebook Pages for a chance to WIN some prizes!!