- 18th September
- 29th August
Mini Peanut Butter Cheesecakes with Granola Crust!
Who doesn’t enjoy the heavenly combination of chocolate and peanut butter, especially in a miniature cheesecake form! The best part is how easy it is to make this delectable treat, it is sure to be crowd pleaser!
First you’ll need
- 6 whole Nature Valley® Oats ‘n Honey Granola Bars
- 2 tbsp butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/4 cup brown sugar
- 2 whole eggs
- 1/2 cup smooth or creamy peanut butter
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup semi-sweet chocolate chips
- 1 tbsp butter
- 1 tsp light corn syrup
- 2 tbsp peanuts
And then you simply…
1. Heat oven to 350°F. Line 12 regular-size muffin cups with baking cups. Break granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
2. In medium bowl, mix crumbs and melted butter until well combined. Place a tablespoon of the crumb mixture in each muffin cup; press in bottom of cup to form crust.
3. In a large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in peanut butter, egg, vanilla and salt; beat until well blended.
4. Divide mixture evenly into crust-lined cups.
5. Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
6. Add chocolate chips, butter and corn syrup to a small microwave-safe bowl. Heat in microwave 20 seconds, stir then microwave another 10-20 seconds until melted. Stir until smooth and shiny then top each cooled cheesecake with about 1 teaspoon of chocolate glaze and a few peanuts.
Courtesy of Tablespoon.com
- 29th May
- 22nd May
And now come experience them at our festivals!
- 22nd May
- 21st May
Every foodie out there should know the basics of preparing and cooking with herbs. If you learn to get them as fresh as possible and prepare them correctly — there is no telling how amazing of a chef you can be. You’re welcome!
- 17th May
- 16th May
- 15th May
- 15th May
- 9th May
- 3rd May
Did you all download the Street Food Boston app for your iPhone yet? Keep track of your favorite food trucks, from virtually anywhere!
- 30th April
What happens when you put creative people at the same table to brainstorm how to help raise funds for a worthy non-profit? First, you get enthusiasm. Then, you get an “all hands on deck” approach to getting the best results possible. And, then, you accomplish your goal – you actually wind up making a difference.
This was the process behind the latest sidebar effort for our new Big Project: the creation of 11 Food Truck Festivals throughout New England this summer and fall. We wanted a product to sell at the festivals, something that would involve the trucks but would also raise funds for a worthy non-profit. During a brainstorming meeting we decided to create a food truck calendar – not one that would focus on the trucks, but rather one that would include the trucks, but would have a “sexy twist”. Okay, so naked food truckers with vital parts hidden by food was ruled out. How about a vintage pin-up calendar, featuring beautiful women in vintage 50’s wardrobe said our creative director Lane Atteridge. An idea was born! And thanks to the generosity of Phillips Design Group of Boston under the direction of Cara King, photographer Steve Sherman of Stephen Sherman Photography and Producer Michelle Doucette of M Doucette Production…the idea is becoming a reality….
Steve Sherman, Elizabeth Brenke, Michele Doucette, Cara King, Lane Atteridge
I arrived early in the morning on Sunday for the shoot. It was on the Hicks Farm property in Westford, MA. When we lost our venue for the shoot, we called the Hicks with barely 124 hours notice and they were nice enough to let us use their barn. It was pouring heavily outside, the first rain we’d had in months and the farm was an hour or so drive for most of the participants and the trucks – yet everyone showed up (except for one truck who cancelled at the last moment). We were using a propane heater to keep the models warm, as they were in skimpy clothing – yet not one complaint, not one negative word from anyone. We decided to have the pin-up girls pose in or in front of the trucks. Each outfit would be matched in some way to the corresponding truck. For example, in front of the Go Fish Truck, the girl would be wearing a vintage bathing suit and floppy sun hat.
Model Asia Barnes with a lobster in front of the Go Fish Truck
The team we had on hand was utterly fantastic! Despite the moisture in the air, hair and makeup were able to pull together the perfect looks. The wardrobe team found outfits that for just a second made you forget the rain and imagine we were at a lobster bake on the Cape. The head photographer, Stephen Sherman and his crew were wonderfully professional on set and Michele Doucette and her team kept things moving along seamlessly. They knew the right things to say to pull the perfect pose from the models! It was amazing to me that everyone came together to donate their time because this was a project they believed in.
Model, Jacqueline Voeghtlin and Steve Sherman in front of Lobsta’ Love
It was a unique opportunity for all the truckers as well. Many times the festivals are so busy that the truckers are unable to get a chance to meet each other. This was the exact opposite! Everyone was talking and introducing themselves. The team from Grilled Cheese Nation was making lunch for all and Frozen Hoagies was chatting up the guys from Redbones while handing out ice cream sandwiches. It was like our own mini food truck festival! In all, a grueling and soggy, cold day – but extremely heartwarming and gratifying.
Model, Jacqueline Voeghtlin with Mary McPartland of Frozen Hoagies
Now we can’t wait to see the final product –the calendar should be ready and on sale by the beginning of June at a cost of $10, with 100% of the proceeds going to Community Servings, a Massachusetts organization that prepares and delivers 7,500 lunches and dinners each week to the homes of almost 775 individuals and families who are homebound with an acute life-threatening illness. We plan to sell the calendars at all of our Food Truck Festivals throughout the summer and fall (full schedule is at www.foodtruckfestivalsofne.com ), on all the participating trucks – and hopefully many trucks in the region – and through Community Servings itself. Our – and my personal — thanks to the many who helped to make it possible:
Special thanks to the Creative Leadership of:
Stephen Sherman, Photographer // Stephen Sherman Photography
Michele Doucette, Producer // M Doucette Production
Cara King, Senior Designer // Phillips Design Group
Lane Atteridge, // Food Truck Festivals of New England LLC
AND THANKS TO THEIR TEAMS:
Dan Orlow, Assistant Photographer
Elizabeth Brenke, Senior Designer
Danita Jo Talbot, Assistant Photographer
David, Russel & Marie Hicks of Hicks Farm
Robyn McGuire, Digital Tech
Al Arakelian, Arakelian Real Estate
Mike Ritter, Assistant Photographer
Rocco & Zita Scippa, Swanson Meadows Golf Course
Teegan Lufkin, Assistant Producer
Brandon Lake, Stylist / The Loft
Kara Kamrowski, Make-Up
Britton, Makeup/ Chic & Destroy
Andrea McGuiness, Ennis, Inc.
Joe Sherman, Video
THANKS TO MODELING AGENCIES
Model Club Inc.
and their models..
AND, OF COURSE, THANKS TO THE TRUCKS, TOO!
The Chubby Chickpea, owner Avi Shemtov
Lobsta Love, owner Todd Saunders
Cool Cow Ice Cream, owner Eric Anderson
Frozen Hoagies, Mary McPartland
Grilled Cheese Nation, owners Todd Saunders & Ron Sarni
Kickass Cupcakes , owner Sara Ross
Lefty’s Silver Cart, owner Phillip Francis
Go Fish , owner David Stein
Bon Me, owner Patrick Lynch
Redbones, captain Rudy Rudolph
Paris Creperie’s La Tour Eiffel, truck manager Gavin Bodkin
- Anne-Marie Aigner, Executive Producer of Food Truck Festivals of New England
- 24th April
- 23rd April
Even the rain today couldn’t put a damper on our photo shoot! The trucks looked great and the girls looked fabulous! We can’t give away all the details — but here is a little taste of what is yet to come…