{"id":47154,"date":"2016-05-18T09:00:15","date_gmt":"2016-05-18T13:00:15","guid":{"rendered":"http:\/\/blog.uncommongoods.pro\/?p=47154"},"modified":"2016-06-06T12:28:05","modified_gmt":"2016-06-06T16:28:05","slug":"how-jessica-hamel-cures-her-insatiable-hunger-for-all-natural-frosting","status":"publish","type":"post","link":"https:\/\/www.uncommongoods.pro\/blog\/2016\/how-jessica-hamel-cures-her-insatiable-hunger-for-all-natural-frosting\/","title":{"rendered":"How Jessica Hamel Cures Her Insatiable Hunger for All Natural Frosting"},"content":{"rendered":"

\"Natural<\/a><\/p>\n

Jessica Hamel, creator of our new Natural Coconut Oil Frostings<\/a>, has always had a sweet tooth and always knew she’d be an entrepreneur. When she took up the sport of ultra-marathoning–as in running, say, 100 miles–not only could she get away with eating sweet snacks, but her body really needed them, to assuage her insatiable hunger from hours of ultra-running in the Boulder mountains. She wanted frosting. All natural frosting.<\/p>\n

\"Natural<\/a>
\nInspired by her grandmother, she\u2019d always loved baking. She liked to experiment with original frosting flavorings, but didn\u2019t always have time to make them from scratch. There are lots of canned frosting options in grocery stores, and it would have been oh-so-handy to use them–but have you read the ingredients of those things? Unless Distilled Monoglycerides, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Polysorbate 60 and GMO corn syrup are your favorite things, you\u2019re not going to want to eat them. Jessica didn\u2019t either. She wanted natural frostings she could eat on the go, but they didn\u2019t exist. So she invented them<\/a>.<\/p>\n

\"Natural<\/a><\/p>\n

<\/p>\n

Along with her roommate, she created a company to make and sell all-natural, gluten-free, dairy-free, GMO-free, vegan frosting in 3 gourmet flavors<\/a>:<\/p>\n

Honey Lavender Lemon<\/strong> combines perky lemon with creamy sweetness and floral lavender in a fresh, delicate flavor blend.
\nMadagascar Bourbon Vanilla<\/strong> is for vanilla lovers who love their vanilla notes amped up.
\nMexican Hot Chocolate<\/strong> is a combination of warm cinnamon and bittersweet cocoa, with a subtle cayenne kick on the finish.<\/p>\n

Each of these natural frosting flavors has a nice, short list of high-quality, mostly one or two-syllable, number-free ingredients that you\u2019ve actually heard of. They\u2019re even shelf-stable, without any preservatives.<\/p>\n

This is frosting, so of course you\u2019ll want to spread them on cakes and cupcakes. But since they\u2019re so handy, you\u2019ll be inspired to use it for snacking, on pretzels, popcorn, fruit, cheese, or whatever (maybe not eggplant, but hey, we don’t want to limit your horizons.). You can even make a very special hot chocolate drink with the chocolate frosting (see below).<\/p>\n

We asked Jessica to tell us about some of her favorite ways to eat her delicious natural frosting<\/a>.<\/p>\n

\"Natural<\/a><\/p>\n

Jessica:<\/strong> I run. To be more specific, I run really, really far. As an ultrarunner<\/a>, snacktime is an every day, multiple-time-of-day occasion for me. But, also as an ultrarunner, I\u2019ve always cared about what I was putting into the body that powers me for hours on the trail. Now, I\u2019m not going to tell lies here. One of the main motivators for me to run is… cake. I have a major sweet tooth.<\/p>\n

\"Natural<\/a>
\nFood has always been my creative outlet. It\u2019s my art. Here are some of the ways I snack with my natural frosting throughout the day.<\/p>\n

\"Natural<\/a><\/p>\n

Toast. We\u2019re not reinventing the wheel here, but one of my favorite mid-afternoon snacks is a schmear of Natural\u00a0Coconut Oil Frosting<\/a>\u00a0with a perfect pairing on top. My favorite pairings:<\/p>\n

Banana and Mexican Hot Chocolate\u00a0Natural\u00a0Coconut Oil Frosting
\nBlueberries and Honey Lavender Lemon\u00a0Natural\u00a0Coconut Oil Frosting
\nAlmonds and Madagascar Bourbon Vanilla\u00a0Natural\u00a0Coconut Oil Frosting<\/p>\n

\"Natural<\/a><\/p>\n

A few weeks ago I had the most delightful lemon ricotta cake (may I add\u2026 for breakfast) at a coffee shop here in Boulder, Colorado. It was amazing, but there was just one thing missing: Honey Lemon Lavender Natural\u00a0Coconut Oil Frosting glaze (they used plain ol’ boring powdered sugar.)<\/p>\n

I remade the cake just the way I imagined a few weeks later for brunch. Here\u2019s the recipe<\/a> I followed, but again, skip the almond glaze and instead heat a tablespoon or two of Honey Lemon Lavender Natural\u00a0Coconut Oil Frosting with a tablespoon or two with water. Heat over the stove for a minute and stir until it has a nice glaze texture. Take a spoon and drizzle it over the cake. Voila!<\/p>\n

\"Natural<\/a><\/p>\n

Now, here\u2019s my real favorite. Ever grow bored with your morning bowl of yogurt or oats? Spice it up with a small mountain of Mexican Hot Chocolate Natural\u00a0Coconut Oil Frosting flamb\u00e9ed bananas. It\u2019s an easy trick that I\u2019ve used to “wow” friends time and time again. Heat a tablespoon of regular coconut oil in a pan. Add sliced bananas (one-half to a full banana for each serving.) Then add one tablespoon of Mexican Hot Chocolate Natural\u00a0Coconut Oil Frosting (you may need to add more based on how many bananas you are using) and stir around for a few minutes until soft.<\/p>\n

\"Natural<\/a><\/p>\n

Last, but not least, we\u2019ve all heard the wonders of chocolate milk\/hot chocolate for athletes, correct? Here\u2019s the thing: hot chocolate is actually wondrous for everyone. Mexican Hot Chocolate Natural\u00a0Coconut Oil Frosting is a really easy way to make the best hot chocolate you may have ever sipped. Heat a cup and a half of your favorite milk (I use coconut milk) in a sauce pan on the stove. Add one tablespoon of Mexican Hot Chocolate Natural\u00a0Coconut Oil Frosting and stir until it is mixed and heated. To make it really dreamy, I use my espresso machine to steam it.<\/p>\n

Follow your sweet tooth<\/a>!<\/p>\n

\"Natural<\/a><\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Jessica Hamel, creator of our new Natural Coconut Oil Frostings, has always had a sweet tooth and always knew…<\/p>\n","protected":false},"author":28,"featured_media":47257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24],"tags":[],"_links":{"self":[{"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/posts\/47154"}],"collection":[{"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/comments?post=47154"}],"version-history":[{"count":53,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/posts\/47154\/revisions"}],"predecessor-version":[{"id":47363,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/posts\/47154\/revisions\/47363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/media\/47257"}],"wp:attachment":[{"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/media?parent=47154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/categories?post=47154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uncommongoods.pro\/blog\/wp-json\/wp\/v2\/tags?post=47154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}