Tuesday, November 8, 2011

Ship Even Further!

euforia ships all over the US and now Canada! Extend this lovely treat even further. At euforia, we have been working hard to ensure euforia thousand-layer cakes can be loved everywhere. While shipping in US starts at only $5, shipping to Canada also starts at a very low price of $8 with first class USPS.

Package will arrive within 6-10 business days for only $12 with priority USPS. You may also choose to ship with FedEx. With FedEx, you will have a tracking number for your package with prices starting at $27. Ensure that your gift is received on time with this shipping option. It will take only 5 days!

Enjoy having gourmet thousand-layer cakes from euforia delivered directly to your home or your loved one! euforia thousand-layer spice cake stacks an amazing number of thin delicious layers all individually baked, resulting in a most unique blend of moist texture and decadent flavor. Share this delight with your family and friends this holiday season.

Friday, October 21, 2011

Earn with euforia Thousand-layer Cake

Join us now as we offer reward points and welcome affiliates!

Kartika’s Kitchen is happy to offer customers a way to earn with euforia cake. Euforia Reward Points allows you to earn points with every dollar spent. 

Find out how much you can earn on each item!

Simply login to your account when you shop and begin saving. Rack up points to receive a $20 gift card. Don’t forget, your opinion matters to us! euforia encourages you to post your review of the products purchased. You will earn an additional 20 points when your review is published.

Visit euforia confections, create your account and begin shopping!

Welcome euforia affiliates! Now earn 5% cash back on sales made from euforia. We’ve done all the work for you so tracking your progress is easy.

Paste your banner code into your website and install your widget (like the one you see) on social networking sites, such as Facebook, Blogger and Twitter to gain even more exposure. There’s no limit to what you can earn!

Enjoy all of the rewards and cash back euforia can now bring you. Click HERE to create your account and gain success with euforia today.

Tuesday, September 27, 2011

Can Gluten-Free Cake Really Taste as Good as Cake with Flour?

We think so. In fact, euforia's flourless cake (as in no flour; not a scratch of it... at all), is so good and tastes so much like the original, that we received a response from a food editor that they didn't believe it! They said that there must be some type of flour in there somewhere.

Photo Courtesy of Foodette-Reviews.blogspot.com!

But, there's not. If you've ever tried flourless cake - the kind that is simply a non-flour version of a traditional cake (like chocolate cake), you'll notice a lot of differences. For one, flourless cake is typically denser, and sometimes it is even sweeter than normal.

euforia is already moist. The only difference you may notice in the gluten-free/flourless version is that it is just as moist - sometimes even more moist - than the version with flour.

How is this possible?

The baking process is really the only explanation. ALL euforia cakes - flourless or not - go through a layer-by-layer baking process, in which each layer is baked individually, one on top of the other. When the first layer is baked, batter is poured on top of it, creating a second layer. That is baked, and then a 3rd layer of batter, etc. It takes 4 hours. The first layer benefits from all of the moisture in the layers on top of it.

The whole cake has layers upon layers of moist, sweet flavor.

Because the cake consists of layers, the layers give the flourless version a traditional cake-like texture, even though there is absolutely no flour in it at all. Kartika spent a long time perfecting this version. We believe you will adore it!!

Want to try our flourless euforia cake? Leave a comment and receive a gift certificate for $5. Share it with your whole family!

Monday, September 12, 2011

Perfect Pairing: Spiced Apple Cider

It's still summertime, but it's at that point of the summer when people are so ready to go out and buy a new hoodie, make apple cider, and hit the pumpkin patches already. In most areas of the country, the leaves will begin to turn in just a few weeks from now. Fall planning has already begun!

With that in mind, we have another perfect pairing for euforia: Spiced Apple Cider. Apple cider is sold cold at grocery stores, specialty stores, or farmer's markets - because it is so perishable. But you can warm it, too. For this pairing, I suggest drinking it chilled. Chilled cider has that incredible apple taste - it's cold, fruity, with just a little spice. Sip and munch on euforia after a nice dinner of easy roasted chicken and potatoes. It's the simple goodness of REAL FOOD.

Perfect Pairing #2: Spiced Apple Cider

You'll need
  1. Apple cider
  2. Ingredients for spice cider recipe (see below)
  3. euforia cake! Get 20% off euforia from now til Food Day, Oct 24. See Facebook (become a fan and then go back to "Welcome.")

First, spice the cider. A great (and creative) recipe for spiced apple cider from allrecipes.com (one of my favorite recipe sites) calls for brown sugar, allspice, nutmeg, whole cloves and a cinnamon stick, and then uses the coffee maker to brew! Clever.

Tuesday, September 6, 2011

Perfect Pairing: Homemade Spiced Chai Tea Latte Recipe

Okay, Gourmets! (Funny, "foodies" used to be called "gourmets." I wonder what the name will be in ten years.)

When eating euforia, and in a state of euphoria (ha) wouldn't it be nice to sip on something amazing? It would. For the next several weeks, we're going to be publishing all sorts of perfect pairings for euforia, so you can get the full experience! euforia is a delicate, super moist thousand-layer cake that goes really well with coffees and wines - which we will certainly cover - but there are also a number of other drinks that bring the gourmet experience to life.

Perfect Pairing #1: Homemade Spiced Chai Tea Latte Recipe

What is chai tea? In my opinion, it's definitely the best stuff on earth! Chai is by origin an Indian concoction of delicious, fragrant spices - cardamom, star anise, ginger, cinnamon, cloves, and nutmeg are frequently found in Chai. The recipe below uses pepper (I would probably leave that out). Fresh black tea is also used as a base.

In chai tea latte, steamed milk is used to create the latte. It's absolutely wonderful. Chai mix is easy to make and store, also. Doing a quick search on Google for chai tea mix recipes will bring up tons of great resources on blogs.

We like the step-by-step instructions for making chai from TastyKitchen.com. They also provided a printable recipe, which we have published below.

Thanks to TastyKitchen.com for providing such a great walkthrough!

Image Source: TastyKitchen.com

Monday, August 29, 2011

New Happenings at euforia!

A lot has been going on at euforia!

Wholesale Catalog now available! For those of you interested in euforia's wholesale products and prices, please contact us. We now have a wholesale catalog available for you. We are also now on BBF (buyer's best friend), so check us out there, but you will still need to contact us or log into BBF to see wholesale prices.

New Products! This is probably the most exciting announcement. We now have a whole set of new products for you to choose from: whole roll (similar to baumkuchen), whole mini cake, and whole maxi (large version of the mini), and a party-sized box, just in time for the holidays! Throw your guests a truly gourmet party by adding enough euforia for everyone. That also makes a great gift for impressing your large clients!

Giveaways!! This announcement is also very cool. We have partnered with a few cool blogs to giveaway euforia. One giveaway is being held at TwoClassyChics.com, and that giveaway lasts until September 9. The other current giveaway is being held at PickyEaterBlog.com, and that giveaway lasts until September 17! Later in the month of September, we are holding yet another great blog giveaway.

We appreciate your interest in euforia. Check out the website to see the new products and contact us if you need wholesale information. Have a great week!

Wednesday, August 24, 2011

Have you checked out the blog at Fooducopia?

Fooducopia.com is an online marketplace for buying some really unique artisanal foods. It caught our eye early on, and one of the neat things about the Fooducopia blog is that they like to feature up and coming artisans.

We're so pleased to say that recently, the staff at Fooducopia chose to honor Kartika and euforia with a feature! It is called "Simple Ingredients Meet Old World Legacy." Please have a look when you get a chance!

Also, be sure to check out euforia's whole new line of retail products. They are amazing!

Monday, August 8, 2011

Mille Crêpe vs. euforia™ Thousand-Layer Cake

Mille crêpe lovers, have you tried euforia Thousand-Layer Cake? euforia is a layer cake, similar to mille crêpe yet altogether different. Still, if you are into gourmet food, you ought to add euforia to your list of cakes to try.

Mille Crêpe
Like many delicious gourmet foods, mille crêpe is priced highly, however, much of the cost of purchasing mille crêpe is due to how it must be shipped. Mille crêpe is a delicate cake, since it is made with a lot of a large portion of cream, and it will spoil fast if not refrigerated. It has to be shipped overnight, and companies have to use a lot of special packaging material to maintain the cake's shape and optimum temperature insulation.

Monday, August 1, 2011

Kopi Luwak Indonesian Coffee & euforia cake - SFFS Recap

Have you heard of civet coffee or kopi luwak? It is the most expensive coffee in the world, it is sold around $100-$600 per pound, and it is mainly produce in Indonesia. (see wikipedia for more info). This coffee has to pass the civet digestive system, before it is fermented, cleaned and ready to be roasted. One of the staff at the booth showed how the coffee bean looked like when it is freshly processed by the civet.

My fellow Indonesian, Felix Tanzil, who just started his company, Nagadi Coffee, is selling various kinds of coffee, which is sourced from Indonesia, the world largest producer for robusta bean. He brings in fresh coffee from Indonesia and roast the coffee in United States, so the consumer will experienced a fresh roasted coffee. He also carries kopi luwak.

As you can see in the photo, he was offering free coffee drinks and samples at the Summer Fancy Food Show. Luckily, I had the opportunity to taste kopi luwak. I hated coffee until I had the kopi luwak. To me, coffee was simply a bitter drink with burnt aroma. But I like mocha.

Friday, July 29, 2011

Thank you, Snack-Girl.com

Big thank you to our latest reviewer, Lisa from Snack-Girl.com. She tried euforia and gave it a great review in her healthy snacks product round-up today.

Here are her words:

"1. Euforia Thousand-Layer Spice Cakes are freakin' unbelievable (photograph above). You get a little individually wrapped slice of cake made with eggs, butter, flour (or no flour for a gluten free version), milk, spice, and salt.

Here are the nutritional facts:

For one serving = 127 calories, 10 g fat, 7 g carbohydrates, 2 g protein, 0 g fiber, 47 mg sodium, 4 PointsPlus

These are a great little treat for your afternoon coffee break - and you can skip the 600 Calorie Cookie that lurks in your local cafe.

They cost about $2 each and you can buy them through the Euforia website or Amazon.com (see below)."

We are so grateful for the review and think Lisa's website, www.snack-girl.com, is awesome. So please check it out!

Monday, July 25, 2011

Summer Fancy Food Show: A Recap

Here is my late report from the Fancy Food Show. This show only opens to professionals and media. This is the biggest specialty food show in America. This year the event occupied two massive floors for exhibition, with participants from all over the world. There are other programs held as well during this show. There are programs for business to business; classes for people who are interested in starting new food businesses, and various educational subjects that are useful for established businesses, too. 

Also, there is a food competition held at this event called SOFI (Specialty Outstanding Food Innovation) award. It is such a big show that my friend from NPR (National Public Radio), which building was just a block away from convention center, could only cover 1/3 area of the lower floor in one day. She regretted that she came on the last day of the show. If you are really curious with everything you see at the show, you probably need to come to the show everyday for two weeks. :-)

Friday, July 22, 2011

Latest Review of euforia Thousand-Layer Cake

It's not that every individual review of euforia thousand-layer cake deserves its own post. But this was something special.

Laurie, the winner of the euforia My Dad and His Good Food Father's Day giveaway, had us ship the cake to her dad. Here was the 5-star review she left yesterday on our website:

"I am in Euphoria!

The delightful package arrived at my parent's home as requested. The Cakes were beautifully packaged. They were a delight for my parent's who are diet conscious and very aware of their intake! Lovely gift item! I would recommend to Anyone looking for thet "just right gift"! Fantastic!
Reviewed by:  Laurie@FoodisLove from Miami. on 7/21/2011

If you've tried euforia and haven't left a review on the website, we would love to hear from you. So far, we've heard nothing but positive things about euforia from those who have purchased it or sampled it.

Thank you to Laurie and we're looking forward to leaving more people in Euphoria!

Wednesday, July 13, 2011

2 Big Tips to Turn Your Kids into Healthy Foodies

Good, natural food should be celebrated and appreciated, and the habit should be passed down from one generation to the next.

You've probably seen it a million times - the message that "good eating habits start at home." Well, as the mom of a toddler, I'll be the first to say that that is so much easier said than done. Even if you give your kids the best baby food in world and they love veggies and grains at 11 months, that doesn't mean that they still will at 2 years old or 4 years old. According to my child's doctor, children's taste buds change all the time. It's best to simply prepare for it.

That said, here are some tips for turning your kids into foodies, like you. No matter the age, there are a few things you can do to set them on the right path.

1. Find good foods that play to your kids' specific tastes. I konw that my son has a pretty strong sweet tooth, primarily from all of the fruit that he eats. He's not going to eat a bunch of broccoli florets at this point in his life, no matter how creamy the dressing is or whether I wrap it in puff pastry.

So, I was happy to find that he liked euforia, because even though it's a cake, it's really a gourmet cake that is not as sweet as birthday cake. And because it's made from simple, whole ingredients, I was more than happy to give him some. It's better for him to develop a taste for whole foods now than to get used to the preservative addiction.

I know that my son likes sweets, and there are naturally sweet, whole foods available all over the place. I try to keep fresh fruit on hand and if I give him something extra, like whipped cream, I make sure to use fresh whipped cream that I make myself. I want him to see that it's okay to have things you like if they are natural, whole foods and that it's better to make them yourself, which leads to my next point.

  • Try: Homemade granola or granola bars using honey. You'll significantly cut the sugar found in store brands.
  • Also try: euforia. Seriously! Not only is this gourmet cake perfectly sized for little fingers but if your kids are like my son, they will love watching the layers disappear bite after bite, and you'll be happy they are enjoying a cake not made by Little Debbie.

2. Invite your kids to help make food with you. In my house, this is one of the best ways to get my son to try something new. If he "helps" me make it, he is more likely to try it. He can see each ingredient so the mystery is gone. Additionally, this simple step shows that food comes from somewhere other than a box or a restaurant. Showing your kids that they can make their own food will encourage them to do so in order to have foods that they like, and it's almost always the healthier choice. So if my son wants cupcakes, we can make them rather than buy them. And therefore we can control the sugar and fat and other things that go into them.

What ideas do you have for raising up a generation of foodies? What "foodie" foods do your kids eat that others might enjoy?

Image: Clare Bloomfield

Wednesday, July 6, 2011

euforia headed to the 2011 Summer Fancy Food Show in Washington DC!

We're excited to be attending our second major food show event of the year, this time in Washington, D.C. where we'll be showcasing euforia. The NASFT 2011 Summer Fancy Food Show is expecting 24,000 attendees and tons of exhibitors.

We'll be in the New Brand on the Shelf pavilion, so if you're planning to attend the event, that's where you can find us. This is a special pavilion for new merchants. Come get a sample!

To our knowledge, there are no other Tucson-based specialty food companies headed to the show, although Gourmet News, a Tucson-based business newspaper for the gourmet industry, is scheduled to be there.

Looking forward to the show!

Monday, July 4, 2011

Happy 4th of July!

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Friday, July 1, 2011

Southwest-Inspired Cocktail Recipe: The Cuban Sunset

Are you all getting ready to celebrate the long weekend? The only thing better than holidays are holidays that fall on Friday or Monday, right?

I am a member of a dining group here in Tucson and from time to time, our group leader, Amy Mason, shares recipes she has learned from her various foodie adventures. The cocktail recipe below is from JBar Tucson, a local Tucson restaurant, and apparently it is one of the best-selling drinks (cost $8). You can make this one for your friends this weekend, or take them to JBar!

The Cuban Sunset
1.5 oz habanero infused Vodka
2oz Kerns Passion Fruit Puree
1/2 oz Simple Syrup
small plate w/fine granulated sugar on it (can use colored sugar for impact)
cliantro sprigs for garnish

Place all ingredients in a martini shaker with ice shake vigorously for 10 seconds...strain into martini glass rimmed with sugar, garnish with cilantro. DRINK!


Open bottle of vodka (Jano's even uses Smirnoff for this one as its good vodka Kristian says just not one you want if Vodka taste is what u want, but he says no need to spend $ once u drop a habanero in it...subtle flavor is a waste to pay for...LOL)

USING gloves, cut in half one Habanero pepper and de-seed it put it in bottle. Replace lid on bottle.....store in a room temp environment for 24 hours (no more, no less) Strain off vodka into a clean bottle...and its ready to pour.

Photo: Downtown Kitchen+Cocktails Photo Album on Facebook

Wednesday, June 29, 2011

Foodette Reviews euforia™ Thousand Layer Cake - Awesome!

Last week, we received an awesome review from Jess at Foodette Reviews. We are so pleased with the review and wanted to share part of it here. If you are a food blogger and would like to review euforia, let us know by sending an email to marketing@euforiaconfections.com. We are looking for specific types of reviewers, so we cannot guarantee a free review sample to everyone who asks, but we would love to work with you if the focus of your blog is product/food reviews.

Here is just part of the Foodette Review. Let us know what you think!

"The layers of the cakes meld into one smooth, textured bite, each mouthful buttery yet light, tasting of a pound cake with nicer ingredients. There's a subtle nutmeg, cinnamon, and brown sugar flavor, but no one spice came out ahead of the others and blended together wonderfully. The cakes are extremely moist, and the flavor is the most familiar taste you've never had. I say this because each bite is never alien in form, but somehow better than the snack cakes and commercial baked goods I certainly grew up with as a child. There's a delicacy to these that is clearly carefully crafted."

Read the full review here.

Monday, June 27, 2011

Behind the Layers: Baumkuchen (Traditional German Layer Cake)

Have you ever wanted to know what goes into a traditional layer cake, or what the difference is between baumkuchen and spekkoek (our thousand-layer cake)?

For those of you who love baumkuchen or have tried in the past and liked it, you might like to know how similar euforia's spekkoek is to baumkuchen. Or, maybe you're new to both delicacies! If so, you're in for a treat as we explain what makes layer cake so special. Today we're focusing on baumkuchen.

What do 'baumkuchen' and 'spekkoek' mean?

Baumkuchen: Tree Cake (German)
Spekkoek: Bacon Cake (Dutch)

As you can probably tell, the cakes get their names from the way that they look!

What's in them?

The ingredients in baumkuchen and spekkoek are pretty much the same: eggs, butter, flour, sugar, vanilla, milk (and spices, in spice cake variations).

Origins & Tradition

Baumkuchen has its roots in Europe, specifically, in Germany. An article in Wikipedia suggests that a cookbook from 1581 contains a recipe for baumkuchen! Origins for the cake may go back as far as Ancient Greece.

How It's Made

Traditional baumkuchen is a layer cake just like euforia's spekkoek, except that it's made by layering batter on a spit which is rotated over heat. Just like with euforia, each layer is baked separately, one on top of the other. The result is that baumkuchen is a round cake hollowed out like a bundt.

However, there is a horizontal version of baumkuchen which really is just like spekkoek, which is baked in horizontal layers.

Check out the video below to see baumkuchen being baked in action!

Where It's Eaten Today

In addition to Germany, it might surprise you to know that this traditional German layer cake is one of the most popular sweets in Japan! It was brought to Japan by a German baker after World War II and is still popular there today.

If you like baumkuchen, you'll like euforia's spekkoek. Thousand layer cake can even be rolled and made round like baumkuchen, as you can see in the image below.

Find Out More

You can find out more about baumkuchen in the following pages:

Friday, June 24, 2011

Great #Foodie Stuff from Around the Web

We lead busy lives and are sure that you are, too. Still, it's so good to get around to new blogs and see what everyone is up to. We find new products and services, great videos, and cool websites all the time by just getting around.

Here's a digest of what we found this week. Enjoy and subscribe to the blog to get an update for next week!


4th Course Dry-Aged Rib-Eye Steaks from GiltTaste. We've been making it a habit to follow the GiltTaste.com series on a course-by-course run through of a feast in the Catskills. This week's video was amazing as they showed how to properly sear a ribeye steak. Your mouth will water.


Lemon Ice Granitas. Such a simple recipe and tasty treat for the hot summer months. You can do this by yourself or with kids, or dress it up for a summer party. We love it.

Blueberry Couscous Salad with Mango, Onion, and Lemon Dressing. Another really simple dish except that this one is incredibly healthy for you, too.

Maple Glazed Donuts. Because basically everything is better with bacon.

Great Information

25 Super Foods for Women. This isn't a new post but we just came across it this week. Check it out and get eating.

Foodpress.com. A great place for food bloggers who have blogs on the Wordpress.com platform, which obviously does not include us. :) Still, it's really amazing to see how much food in blogs there really is, and it's also a great place to find new recipes and food information. It was on Foodpress that we found the yummy maple glazed donuts, so it's gotta be good.

Have a great weekend! Follow us on Twitter and Facebook as that's where we share these great finds in real-time. We are on Facebook at http://www.facebook.com/euforiacake and on Twitter at http://www.twitter.com/euforiacake.

Wednesday, June 22, 2011

Spekkoek - The Bacon Cake

In Dutch, thousand-layer cake is called Spekkoek, and it is translated as "Bacon Cake." The Dutch call it that because the layers look a bit like bacon (well, from really far away and with a vivid imagination).

We're posting this little bit of info because of a humorous conversation with had on Twitter with Audrey from @BostonFoodFinds about bacon. It just seems like people can go on forever talking about bacon. (Visit Audrey's great Boston Food Finds website!)

What do you think? Does thousand-layer cake look like bacon?

Bacon on FoodistaBacon

I don't know if this is good news or bad news, but spekkoek doesn't exactly taste like bacon, since, well, there's no bacon in it (funnily enough that doesn't stop pet food companies from calling things "bacon-flavored"). Still, it's delicious, moist, and would probably taste good with bacon (hmm, that gives me a great idea for a new euforia recipe).

So next time you're thinking about bacon, hopefully you'll think about spekkoek, the bacon cake. :)

Happy Wednesday!

Monday, June 20, 2011

Winner of the Father's Day Giveaway!

Congrats to Laurie who has won the "My Dad and His Good Food" Father's Day giveaway! We really appreciate the stories that everyone shared - we loved what Valerie and Michelle had to say about their dads, too. A big thank you to these great ladies, their families, and here's to enjoying some great euforia cake!

Wednesday, June 15, 2011

Contest for Father's Day: Entry 3

We're loving the entries we're getting for the Father's Day contest, "My Dad and His Good Food!" You have until Thursday night at midnight (Eastern time) to send us a story about your dad and his food! :)

Below is our third entry.

Entry #1: Laurie
"6ft 6" Man and an appetite to match"

My Dad was this big 6ft 6" Man and an appetite to match. What I remember most about him when I was growing up were his "Triple Decker Sandwiches". They were huge! He would pile on cold cuts, lettuce, tomatoes, onions, hot peppers and then ever so gingerly dab on a spoon of mayo! lol.
We always new when Day was home for us before school. We would have hot oatmeal! He loved making it for us! I can remember how when he served it the satisfaction that came across his face...
My Dad now has Alzheimers. The light in his eyes is gone, but love is still there.
Happy Father's Day Daddy...We will remember Everything, Always! Just for you!

Tuesday, June 14, 2011

Contest for Fathers Day: Entries 1 & 2

Have you entered our Father's Day contest yet? If not, what are you waiting for? Just send us a few words about a memory of your dad (or your kids' dad) and his good food!

Entry #1: Valerie
"There's nothing like his food from the grill!"

As a little girl, my mom did all the cooking in the house. All, that is, until it was time to grill. Now my dad could make a good chili and a killer spaghetti sauce, but there's nothing like his food from the grill! Burgers, steaks, ribs...it was all good! He wasn't one for marinating. He used good ole' Lawry's Seasoning Salt. That's it. When we knew Dad was grillin', we made a beeline for home! Even though we're all grown up, we still LOVE to head over to mom and dad's for some something hot off the grill!!
Entry #2: Michelle
"Mix things up a bit!"

Most of the cooking knowledge I had growing up came from my father. He learned from his parents who probably learned from theirs back in the little village of Campolieto, Italy. I guess my lessons go back a long time. I truly didn't learn how to cook until I was a young adult due to the family circumstances but then I picked things up rather fast.

I can't say that my dad taught me specific recipes, one at a time, it was more like a little here and there. I distinctly remember though a day when he called me into the kitchen to get the "big lesson" on how to make sauce, meatballs, and braciole. I was probably already close to 23, a mother of two girls and at the time we lived with my dad. We regularly had my sister and her family over for Sunday dinners and any other siblings and their family if they lived nearby. 

Back to the lesson...he took me to the store with him that day to shop so I knew what kind of meat to buy and what kind of canned tomato products to choose for the "recipe". He taught me to use fresh ingredients when possible but also that it's ok to use whatever you have on hand. He often said to me that any time I rush the sauce, it will turn out bad so to make sure when I cook it, there is plenty of time for it to simmer. I also learned it was best to make it on Saturday for the Sunday dinner so the flavors could integrate overnight and make a better tasting dish. He was right. Sometimes I just don't take the time for that extra day and eat the end product the day I make it.

One thing my dad did that drove me crazy was to mix things up a bit when it came to cooking and following directions. For instance, he would purchase those McCormick Bag-n-Season mixes for specific types of beef, pork or chicken then use them with a different meat! A pork seasoning bag and mix is not supposed to be used with chicken! At least not in my mind it wasn't. As I look back on that now it's kind of funny. I certainly don't use those mixes any longer preferring to make up my own combinations and skip the powdered mystery "other flavors and seasonings" in those things. And I am very prone to mixing things up a bit in the kitchen. Thanks to my dad for encouraging me.
Thanks to Michelle & Valerie so much for entering! Good luck!

Monday, June 13, 2011

Food Traditions: The memories and methods of food and cooking

My love of thousand-layer cake comes from my childhood. Growing up in Indonesia, my mother would make desserts, and I am particularly fond of the thousand-layer cake. I learned how to make it by watching her. Thousand-layer cake is a combination of Dutch cake and Indonesian spices, and there is time involved in making it. Each layer is baked individually (not quite 1000 layers :)) and it's really quite a calming, fun tradition. There is a lot of love put into it, especially when the method is passed down from family to family.

What traditions does your family have with food? Did you learn how to do something from your mother? Please share!

If you have memories of food, traditions, and your father, be sure to check out our Father's Day contest!

Saturday, June 11, 2011

Father's Day Contest: “My Dad and His Good Food”

Does your Dad have a sweet tooth or make breakfast just the way you like it? Or does he snack on Cheerios late at night when no one is watching (except you)?

Enter the "My Dad and His Good Food" Father's Day contest here at euforia! We want to honor dads - past and present - and their unique food tastes, habits, specialties, recipes, or favorite food hangouts.

This contest is open to everyone. Moms, you can enter on behalf of your kids! And even if your dad is no longer with us, this could be a good way to honor him!

"My Dad and His Good Food" Contest Details

Deadline for entries: Thursday, June 16 at Midnight Eastern Time

To enter:
  • Click here to fill out the contest entry form. Send us a memory or story about your dad and his good food: what it is, how he makes it, where he gets it, etc. along with a picture.*Entry form is secure; your information will be transmitted securely and your email address will not be made public.
  • We will post the entries here on the blog, so follow us here so that you get updates: http://euforiaconfections.blogspot.com.
  • Euforia will pick the best few stories, and the final voting will take place via a poll on Facebook on Friday, June 17 and Saturday, June 18.
  • Semi-finalists will receive a $20 gift certificate to euforia
  • Winner will receive a free box of euforia thousand-layer cake

    Good luck! If you have any questions, leave a comment! Be sure to get your friends and family to vote for your entry!

Friday, June 10, 2011

#FollowFriday and Winner of euforia™ Sample Giveaway

A week ago we posted our very first Follow Friday (Twitter) update, and that was just one week after we started tweeting and connecting with people on Facebook. It feels like so much has happened since then. Our social media experience is much more fun than we could have imagined - connecting with other foodies. Who knew foodies dominated social media? :)

We'll get to Follow Friday in a second, but first, congratulations to Roxana! She's won the free sample of euforia™ giveaway! She also happens to be a blogger, at A Little Bit of Everything.

**To fully comply with Facebook rules, we're going to be changing the nature of the giveaway and we'll be back with it AFTER Father's Day, because we're going to have a fun Father's Day giveaway next Friday. Get ready for that!


Twitter #FollowFriday

This week, we're sending shout-outs to the following fun people on Twitter. They're all highly interactive and we enjoy tweeting with them!

Monday, June 6, 2011

Great Gourmet Find: Jams and Jellies from A Perfect Pear

Note: Kartika just got back from the Sunset Magazine Celebration Weekend yesterday (Sunday) so look out for an update on how the weekend went!

Our blog is brand new, but we already want to start some traditions, including Great Gourmet Find Mondays. This is the first one, and our Great Gourmet Find is A Perfect Pear.

Facebook: A Perfect Pear
Twitter: @aperfectpear

Where we spotted them:
We originally found them on Fooducopia, through their Cinnamon Pear Jelly which sounded like it would make a great addition to our thousand-layer spice cake. 

We noticed that they're not very active on Facebook or Twitter, but you never know when that could change!

Item Spotlight:
The things that stand out to us are the Cinnamon Pear Jelly, Pear Fig Jam, Cinnamon Pear Maple Syrup, Chocolate Pear Cabernet Sauce, and the White Chocolate Pear Chardonnay Sauce.

Check them out!

Friday, June 3, 2011

Free Sample on Facebook Winner and #FollowFriday

It's officially been a week since we got active on Twitter and Facebook, and we've already been making great connections. It's been a lot of fun.

Winner of the Free Sample on Facebook - Week 1

First things first - we just announced the winner of the free sample of euforia for this week. Congrats to Valerie, who is one of our Facebook fans and is also a food blogger at Simple Fare, Fairly Simple. She's won a free sample of euforia and bragging rights for the week. :)

We'll be giving away samples to fans over the next five weeks, and you'll definitely have an opportunity to win every time, so join us on Facebook!

Also, before we get into this week's Follow Friday, we wanted to remind you that we'll be at Sunset Magazine's Celebration Weekend tomorrow and Sunday. We're really excited about it as it's a great opportunity to have a lot of different people sampling euforia. Wish us luck!

FollowFriday, June 3, 2011

In case you're not on Twitter and don't know about this, Follow Friday is a great way to recognize Twitter people that you like, respect, or otherwise want to acknowledge. As I wrote earlier, we've only been active in social media for a week, and it's already be great. We've had some awesome exchanges with various folks on Twitter, so we want to recognize them here. If you get a chance, go follow them and make your time on social media sites more enjoyable!

On Twitter:

Wednesday, June 1, 2011

euforia™ is headed to Sunset Magazine's Celebration Weekend!

We're excited to be part of the Sunset Magazine Celebration Weekend this Saturday and Sunday, June 4-5 in Menlo Park, California.

We'll be among a group of Foodzie merchants, offering samples and selling our different products to the people attending the event. Over 25,000 thousand people are expected to come this weekend!

If you will be there, let us know!

To find out more about Celebration Weekend, visit http://www.sunset.com/marketplace/celebration-weekend-2010-00418000067282/. We'll be sure to update the blog with pictures if we get a moment to take some!