A Very Important Mother's Day 2017

This is a very exciting post for me to write, as it's my first Mother's Day as a mom! Six months ago I welcomed my daughter Paloma to the world and my life hasn't been the same since!

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On this, my first Mother's Day, I'm hopeful my daughter will grow up to be proud of her mom, knowing that I've worked so hard to grow our company and that she's a part of our success. I spent much of 2016 pregnant and on the road pitching our business to potential investors and, whew! was I exhausted! But I knew and know that all of my hard work on this business will inspire her to do anything she sets her mind to some day. Who knows, maybe she'll even be a CEO like her mom!

When I think of other moms, fans like you, that love our products, I'm so thankful to the community of families we serve. I now know what it's like to balance work and family, the challenge of getting healthy food on the table at dinnertime and the squabbles that always ensue when it comes to cleaning the kitchen afterward! 

This experience of being a mom renews my appreciation that our products are so convenient and easy for busy families. That our recipes really only require one bowl, one spoon and one pan to prepare. That it’s actually possible to get delicious, healthy baked goods in the oven in less than five minutes. And that you never have to worry about your little ones licking the spoon, because our recipes don't need eggs.

So, happy Mother's Day to all the moms out there! Cheers to us and I hope your little ones bake you some Cherryvale Farms this holiday...and do the dishes afterward :)

Lindsey

P.S. Want to give me the best Mother's Day gift a mom could ask for? Leave us an Amazon review at this link

Cherryvale Farms: An Excellent Vegan Product to Try

We love it when our fans find something new to love about our mixes. Here, Delicious Living Magazine 'unboxes' our mix and shares why we're a great vegan product to try! 

Cherryvale Farms Cookie Mixes

The nosh: Customers can streamline their cookie-baking routine with these Non-GMO Project Verified mixes, made with a vegan blend of unbleached wheat flour, organic cane sugar, brown sugar, baking soda, sea salt, baking powder and Beyond Egg’s algae-based egg replacer (that also contains whole sorghum flour, oat fiber, oat bran and xanthan gum).

For the peanut butter variety, just add peanut butter and water and bake to a soft-in-the-middle, crispy-on-the-edge cookie.

What’s cool: Vegan cookies that are a cinch to make? We’ll take it. Plus, each peanut butter cookie delivers a reasonable 50 calories.

Cherryvale Farms Featured in Parents Magazine

Boxed baking mixes for easier holiday baking? Parents Magazine has got you covered, and they recommend Cherryvale Farms Oatmeal Cookie Mix! 

7 Better Boxed Mixes for Easier Holiday Baking

With fewer artificial ingredients and preservatives than many traditional baking mixes, these shortcut sweets can help you get into the holiday spirit even when you're short on time--and serve up hassle-free cookies and bars that taste as good as homemade.

Oatmeal Cookies

Bake up two-dozen freshly baked, and perfectly chewy, oatmeal cookies with this mix from Cherryvale Farms. Simply add applesauce and oil to the mix—which includes rolled oats and whole-wheat flour—and the batter is ready to go. These better-for-you cookies are perfect for class parties.

Happy Holidays from Cherryvale Farms!

We can't believe the holidays are already here! 2016 has flown by and we're so thankful to all of our fans that have made this a record year for us. Cherryvale Farms is now stocked in nearly 2,000 stores nationwide and our seven mixes are being discovered by new customers at new retailers every day. 

We hope you and yours enjoy a wonderful holiday season and don't forget to join our newsletter, found on the home page, so you never miss out on updates and deals from Cherryvale Farms. 

Happy baking! 

Lindsey 

Pumpkin Brownie Cake with Frosting & Walnuts

FALL IS HERE!!! We're so excited for Fall's crisp weather and pumpkin everything, including our Pumpkin Spice Bread Mix. 

Today we want to show you just how versatile our mixes can be so we've made a super easy sheet cake that you can pull together in minutes. All you need is one box of our Pumpkin Spice Bread Mix, one box of our Chocolate Brownie Mix, the ingredients noted on each box and some chocolate chips and walnuts...and don't forget the frosting!  

The trick is all in the layering! See the step by step photos below, along with the recipe. Now, go get baking! 

Happy Fall! 

Lindsey & The Cherryvale Farms Team 

Pumpkin Brownie Cake with Frosting & Walnuts

You Will Need: 

  • One box Cherryvale Farms Pumpkin Spice Bread Mix 
  • One box Cherryvale Farms Chocolate Brownie Mix 
  • One can (15 oz) pumpkin puree (for Pumpkin Spice Bread Mix) 
  • 1/2 cup vegetable oil + 1/4 cup water (for Pumpkin Spice Bread Mix) 
  • 1/2 cup vegan butter + 1/3 cup water (for Chocolate Brownie Mix) 
  • 1 tub of your favorite vanilla frosting 
  • 1 cup chopped walnuts, divided 
  • 1/2 cup chocolate chips 

Preheat oven to 375 F. 

Grease a 9x11 inch glass casserole dish (metal works fine too, though cooking time may be shorter). 

Prepare Pumpkin Spice Bread Mix according to directions on box (simply mix with one 15 oz. can pumpkin puree, 1/2 cup vegetable oil and 1/4 cup water). Set aside. 

Prepare Chocolate Brownie Mix according to directions on box (simply mix with 1/2 cup vegan butter and 1/3 cup water - reserve chopped walnuts to scatter on top of Brownie layer). Set aside. 

Take half of Pumpkin Spice Bread batter and spread evenly on bottom of prepared casserole dish. 

Next, layer all of Chocolate Brownie Mix batter on top of pumpkin layer.

Sprinkle brownie layer with 1/2 cup chocolate chips and 1/2 cup chopped walnuts (any nuts are fine if you prefer something else). 

Next, spread remaining half of Pumpkin Spice Bread batter evenly on top. 

Bake at 375 for 50 - 55 minutes, or until toothpick inserted into bottom layer of pumpkin bread comes out clean. 

Let cool completely, then top with your favorite vanilla frosting and 1/2 cup chopped walnuts. 

Cut into squares and serve to your friends and family! Enjoy! 

Website Shipping Update

Recently, our website sales have EXPLODED and we're shipping to more and more of you across the US! We're thrilled by the outpouring of love for your brand from near and far and because of that growth, we wanted to update you on some changes to our website shipping prices. 

 

A couple factors helped us make our decision to change shipping prices. First, we ship out of Los Angeles, CA, all the way on the west coast. Second, our products are heavy, averaging one pound per box, so shipping costs can add up quickly. Taking these factors into account, as of today we've adjusted our shipping prices as follows: 

  • FREE shipping on orders $45+ (previously $40+) 
  • $8.99 shipping on orders under $45 (previously $7.99)

So next time you're looking to make an order, consider buying 8 boxes or more to enjoy the free shipping!

Also, make sure you subscribe to our newsletter on the home page so you never miss last-minute sales, especially as we approach back to school season, pumpkin season and the winter holidays! 

Thanks again for being a fan. And if you'd rather buy local, find the nearest store near you using our store locator and download a printable $1.00 off coupon here

Make It. Bake It. Love It. 

Lindsey 

 

Blueberry Muffin Pancakes

We recently got an email from a fan named Kaite who discovered our Blueberry Muffin Mix at Whole Foods Marekts. She loved the mix but wondered, could the mix be used to make pancakes? 

Well, Katie, we liked your idea and can now tell you, yes!!!, you can can make our Blueberry Muffin Mix into pancakes!  Delicious, plant-based, super easy pancakes ready in just minutes with a few small updates. 

The pancakes are light and fluffy and our taste testers said they taste just like muffin tops. Top with some more blueberries for a breakfast treat your family will love. Recipe below! 

Cherryvale Farms Blueberry Muffin Top Pancakes

  • 1 box Cherryvale Farms Blueberry Muffin Mix 
  • 1/4 cup vegetable oil (coconut oil works just fine, too!) 
  • 3/4 cup water 
  • 1 vegan egg (we used Follow Your Heart's vegan egg powder. You can also use a real egg)
  • 1 cup fresh blueberries

Pre-heat a griddle or pan on medium heat. 

Prepare vegan egg according to box directions. You can absolutely use a different egg replacer or even a real egg for this mix and the results will be pretty similar. 

Whisk all ingredients in a large bowl until mix is fully incorporated and let rest until pan is fully heated. Lightly fold into 1 cup fresh blueberries (frozen blueberries are great too, just be sure to mix in at the last moment so they don't turn your batter blue). 

Grease or spray oil on pan before cooking each batch of pancakes. 

Scoop 2 tbls to 1/4 cup of batter at a time into pre-heated pan and cook for 3-4 minutes each side, until golden brown, then flip. Repeat until all batter is used. 

Serve with maple syrup and more blueberries.  Enjoy!

Customize Your Mix!

We designed our mixes to be the simplest, easiest mixes on the market today. That's why with every mix, you only add one fresh ingredient (like bananas, blueberries or peanut butter), oil (or butter/vegan butter) and water. That's it. 

And all of our mixes are 100% plant-based in BOTH ingredients and preparation, so they're perfect for allergen-friendly households avoiding dairy, eggs and soy. Not many brands can make that claim and we're proud to offer a clean ingredient label on every mix.  

Plus, just three simple ingredients are all you need plus five minutes of prep time using one bowl, one spoon and one pan. 

Sometimes, though, you want to go the extra mile. You want to customize your mixes to make them your own and 'gussy' them up a bit. Maybe you're a chocolate chip fan. Maybe your cupcake liner collection spans the rainbow and muffins feel naked without them. 

Whatever your method, we promise we'll always keep our products and preparation simple and convenient for you. You go wild and make them your own. Some ideas below! 

Cheers!

Lindsey

Add white or dark chocolate chips to our Peanut Butter Cookie Mix 

Add white or dark chocolate chips to our Peanut Butter Cookie Mix 

Use cute cupcake liners to transform any of our muffin or bread mixes into single-serve treats

Use cute cupcake liners to transform any of our muffin or bread mixes into single-serve treats

Make s'mores brownies by adding chocolate chips, chopped walnuts and mini marshmallows

Make s'mores brownies by adding chocolate chips, chopped walnuts and mini marshmallows

Get healthy by adding dried goji berries, coconut shreds, chopped walnuts or flax seeds to any of our mixes. We love how the Banana Bread Mix turns out with a pop of color from dried goji!

Get healthy by adding dried goji berries, coconut shreds, chopped walnuts or flax seeds to any of our mixes. We love how the Banana Bread Mix turns out with a pop of color from dried goji!

Popcorn Cornbread!

Sometimes you need to switch it up. Add some flair. Make waves. This week, we did just that with our Cornbread Mix, adding Pipcorn's Truffle Popcorn for some crunch and texture. 

And taking baking liberties like this is as easy as 1, 2, 3! First, prepare our "Everything But The..." Cornbread Mix as directed. Second, fold into the batter 1.5 cups Pipcorn mini popcorn (we like the truffle flavor). Third, divide the batter among 12 greased muffin cups and top with an additional half cup more Pipcorn. 

Bake for 23-25 minutes or until bottoms are golden brown. Enjoy warm right from the oven with a a bit of butter and you can even sprinkle on some of your favorite popcorn seasoning! 

We promise these popcorn cornbread muffins will make any weeknight dinner POP

Easter Oatmeal Cookie Treats

Easter is just a week away and we're making the easiest cookies ever - loved by both littles ones and adults alike! Our Oatmeal Cookie Mix is so incredibly versatile and fun, plus these cookies make a great Easter day activity for everyone, just grab some frosting, a piping bag and some easter treats like chocolate bunnies and pastel sprinkles. 

We made two types of Easter cookies, all using our Oatmeal Cookie Mix, which you just add applesauce and vegetable oil (or coconut oil) to prepare. It's really that easy! 

After the cookies cool, use a star tip to pipe on the 'grass' on top of the cookies. For our 'eggs' in the grass, we used scissors to cut mini marshmallows into rounded domes to look like eggs. And for the 'bunny in the grass' cookies, it's even easier - just pop an unwrapped chocolate bunny (like from Lindt) on top and add some fun sprinkles. 

We hope you can enjoy treats like these with your family and friends this spring season. We're egg-cited that you're taking a peak at our recipe idea! :) 

Happy Easter!

Lindsey 

Peanut Pretzel Brownies

Spring is almost here (just a few days away!) and we're brainstorming easy, fun treats that are a breeze for families to make during spring break!  

So, we thought of spring training. Which made us think of peanuts. And pretzels. And a lightbulb went off: Peanut Pretzel Brownies! 

Simply grab a box of our "Everything But The Walnuts" Chocolate Brownie Mix, prepare as directed (without the walnuts) and pour into prepared baking pan. To finish, top with 1/2 cup mixed chopped peanuts and pretzels. It's just that easy! 

Happy Spring Baking (and Breaking!)

Lindsey 


Valentine's Day Treats

I love Valentine's Day! It's such a fun, sweet holiday where there's no guilt in indulging in a few treats and no shame in telling everyone around you how much you love them. 

I made some sweet treats for my husband's office ahead of this Valentine's Day: Banana Bread Muffins (which you might have seen here) topped with some store bought vanilla frosting (I like Dollop) and lots of red and pink sprinkles. 

It all came together in just a few minutes after letting the muffins cool. To recreate at home, just fill a plastic bag with your favorite frosting, pipe on top, add some sprinkles and place in a cute Valentine's Day cupcake liner. 

L O V E, 

Lindsey 

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Banana Oat Cranberry Muffins

New year's resolutions mean different things to different people. Sometimes they're about quitting a bad habit, or perhaps starting a good one. Sometimes they are challenges to try something new. 

For my 2016 resolution, I'm making a commitment to learn new skills. The first on my list is photography, in particular, food photography.  If you've been following this blog, I'm sure you've seen my feeble attempts at photography food in my home or for Cherryvale Farms in the past. 

In 2016 my goal is to bring you lots of gorgeous food photography of our "Everything But The..." mixes baked into tasty treats your family will love. 

My first recipe (at bottom): Banana Oat Cranberry Muffins, ready for the oven in less than 5 minutes! Enjoy!

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Banana Oat Cranberry Muffins

Makes 12 muffins. Ready in 30 minutes. 

  • 1 box Cherryvale Farms Banana Bread Mix 
  • 3 bananas (any ripeness)
  • 1/2 cup oil (vegetable, canola, coconut)
  • 1/4 cup water 
  • 1/3 cup quick cooking oats 
  • 1/2 cup dried cranberries

Preheat oven to 375 F. Grease a 12 cup muffin tin with oil or butter. 

Prepare Banana Bread Mix according to box directions, then fold in oats and cranberries. 

Divide batter among 12 muffin cups and bake for 25-28 minutes until a toothpick inserted in center comes out clean. 

 

I hope you'll make these muffins this weekend and learn why our motto is Make It. Bake It. Love It.

-Lindsey 

New Year, New Blog Post!

What a year 2015 was! The madness, the moves, the launch of our new products...there was just so much that happened. And I have a feeling 2016 will be even busier and more amazing.

This time last year we were still distributing our products ourselves out of a warehouse in South San Francisco. I had just learned how to drive a forklift and was personally loading and unloading hundreds of pallets every month to keep up with our burgeoning orders. I managed a crew of up to 15 people getting all those orders ready and we hustled to get product out as part of our national expansion. 

We were gearing up for Expo West (the largest natural products trade show in the US), where we unveiled our two newest products: Peanut Butter Cookie Mix and Oatmeal Cookie Mix. Those products have since launched into hundreds of Whole Foods Markets stores and independent grocers - and they're so popular we're adding new stores every day! 

Also at this time we put the finishing touches on our new product formulations, making our recipes 100% plant-based and Non-GMO Project Verified. This was a huge business challenge for us: make our products plant-based but still taste like our original recipe, which had contained eggs. It was also a challenge because we needed to refine our supply chain to achieve Non-GMO Project verification, reflecting what we already knew was so important to us and our customers: transparent, healthy ingredients. 

This time last year was also a big personal growth period as we decided to leave our warehouse (and my days of driving a forklift) to utilize a distribution and warehouse partner and relocate our day to day operations to Los Angeles. I spent August 2011 to March 2015 starting Cherryvale Farms and living in the Bay Area and it was finally time to go. 

In April 2015, I handed over the keys to the warehouse, packed up my ever-reliable, product-hauling Prius, loaded in my husband and, of course, Walnut, and moved to LA. And it's been the best decision we've ever made! 

Charging into 2016, I now lead the Cherryvale Farms team out of our office in Venice, CA (hence the many beach pictures I'm sure you've seen!) while my father (aka best business partner ever) Michael works from Cherryvale Farms HQ (the little farm that started it all!) in Santa Cruz, CA. Business is growing and we're adding new stores every day (now topping 1,400!).

Looking ahead to 2016 we have our sights set on national expansion with some key grocery chains (we won't jinx it by naming names), adding some exciting new products and sharing new recipes for making our mixes into family-friendly treats that you'll love to eat. 

Cheers to an exciting, healthy and prosperous 2016!

Lindsey 

P.S. Guess what? I finally took a vacation! Here I am on New Year's Eve in San Miguel de Allende, Mexico. It was a blast! 

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