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During fall, pumpkin spice-flavored treats make their appearance just about, well, everywhere. But do you even know what’s in it? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)
Is There Actually Pumpkin in Pumpkin Spice?
For years, I thought pumpkin pie spice really had pumpkin in it. But there’s no actual pumpkin in pumpkin pie spice. It’s simply a blend of the traditional spices that go into a good ol’ fashioned pumpkin pie.
Read more: Pumpkin Spice Is Not Actually What Pumpkin Tastes Like
What’s in Pumpkin Pie Spice?
If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients.
What’s the Best Ratio of Spices?
The most classic blend puts cinnamon front and center, with slightly less ginger and just a pinch of allspice, cloves, mace, and nutmeg. But making the blend from scratch means you get to choose the ratio!
Go for some extra ginger, or skip the cloves if you can’t stand the flavor. Trust me, once you’ve made your own, you’ll never want to buy a commercial blend again.
Why Should I Make My Own?
In addition to being able to customize it to your liking, making your own spice blend costs less than buying a big jar of something pre-made, especially if you already have most of the spices. It’s also better to make smaller batches so you use up the blend before it starts to go stale and loses its flavor.
How Do I Use Pumpkin Pie Spice?
While you can use it to flavor your morning latte, pies, and other baked goods, you can also sprinkle it over hard squash before roasting, spice up some whipped cream, or mix it into some yogurt or ice cream base — it’s quite a versatile spice blend.
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family’s dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
Paula Deen’s Pumpkin Gooey Butter Cake is a yellow cake crust topped with a creamy pumpkin layer and the most popular pumpkin dessert at our Thanksgiving table.
This is the very first recipe I had ever made from the Food Network. Paula Deen inspired something in Cade and I and that is the only reason this blog exists.
Cade’s from the South and as super poor newlyweds we didn’t have much entertainment that didn’t cost money and since cable was free in our apartment we would watch Paula cook up delicious foods and I got to learn about Cade’s Southern side.
We just knew Thanksgiving was going to be extra special.
Our First Thanksgiving Home as Newlyweds
Cade and I had been married for just shy of a year and we had gone home to Washington for the holidays. It felt so special to finally be a married couple enjoying the time with family. We had been thinking up pumpkin ideas for weeks.
I can’t remember why I was making pumpkin recipes, it must have been that we decided to not do pumpkin pieor something but either way this gooey butter cake ended up being what I chose and my whole family has been hooked on Paula Deen’s Gooey Butter Cake recipe ever since.
Now, I’ve waited this whole time, choosing to not post any Food Network recipes because I totally get how hard those chefs work, but after almost 12 years I decided that:
it’s one of our favorites
it’s already all over the web
you want to know the recipes that people are obsessed with so you can make it a family favorite too!
What Ingredients for Pumpkin Gooey Butter Cake Crust
Start off by making the crust with the above ingredients. You’re not making the cake with the ingredients listed on the box, instead you’re making it into a crust.
That golden crust is actually one of my favorite parts. It’s almost like the topping of a cobbler. You know those cake mix cobblers you just can’t stop eating?
This is a really easy gooey butter cake to make and one of the best pumpkin dessert recipes I’ve ever had. It’s so silky, creamy and the spices not only make it taste like the holidays but my goodness, it SMELLS like the holidays!
Here’s what you need for our easy pumpkin cake recipe.
Ingredients for Pumpkin Gooey Butter Cake
Pumpkin puree
Cream Cheese
Eggs
Butter
Spices
How do you Make Pumpkin Gooey Butter Cake
As mentioned above, start your gooey butter cake by making the crust using a yellow cake mix. A white or spice cake will work as well.
Press the crust into the bottom of the pan.
Combine the canned pumpkin puree, cream cheese, eggs, butter and spices until smooth.
Pour the pumpkin over the top of the crust.
Bake to perfection, but never over-bake the pumpkin cake, the center should be just set!
Other Gooey Butter Cake Ideas
There are a lot of options out there for dessert but before moving on I think you should introduce your family to more ooey gooey butter cake recipes. Maybe let the kids think up some fun combinations like:
Chocolate
Snickerdoodle
Vanilla
Banana
Lemon
Can You Use Winter Squash Instead Of Pumpkin?
Yes, if you do not have pumpkin, you can use equal amounts of another type of winter squash in place of pumpkin, but then it will taste like butternut squash or whatever flavor you use so I don’t recommend it.
What Can You Substitute For Cream Cheese?
You can use Neufchatel cream cheese, which has lower fat.
You can also use equal parts of ricotta cheese plus plain, full-fat yogurt.
Or, you can use lower fat cottage cheese plus 1/2 cup margarine.
Oh Sweet Basil Pro Tip
The biggest issue I see with people making a gooey butter cake, especially the pumpkin version comes from the cream cheese being combined with the pumpkin.
Always soften your cream cheese to room temperature.
Beat the cream cheese alone in the bowl until smooth.
Carefully beat in the pumpkin, going from a low to a high speed to remove any bumps.
What Makes Cake Dry?
Dry cake can be a result of over-baking. This is incredibly easy to do with a gooey butter cake so please don’t over-bake.
How Long Will Pumpkin Gooey Butter Cake Keep?
Covered in the fridge a gooey butter cake will last for about a week. Never top with powdered sugar or whipped topping until serving to help preserve the cake.
If butter is involved, then you can count me in! This pumpkin gooey butter cake melts in your mouth. That cake mix crust is so simple yet heavenly, and the pumpkin cake is perfectly spiced and creamy. Skip the pumpkin pie this Thanksgiving and make this cake instead!
Check out the VIDEO on How to Make Pumpkin Gooey Butter Cake
Servings: 12
Prep Time: 30 minutesmins
Cook Time: 50 minutesmins
Description
A delicious combination of a cake mix crust, deliciously sweet and silky pumpkin filling and a dollop of whipped cream make this gooey butter cake a possible threat to the traditional pumpkin pie.
Prevent your screen from going dark
Preheat oven to 350 degrees F.
In a bowl, combine the cake mix, egg, and butter and mix well with a handheld electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.
Add the pumpkin and beat again until smooth.
Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 45 minutes. Make sure not to over-bake as the center should be a little gooey.
Allow to cool for 1 hour.
Serve with whipped cream.
If you forgot to set out your cream cheese just fill a bowl or sink with warm water and place the tin foil covered cream cheese in for 5-10 minutes and it will soften. This cake will keep for a week when covered and stored in the refrigerator.
Course: 500+ Best Dessert Recipes, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Cuisine: American
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The promise of a 5-ingredient chocolate chip cookie sounds too good to be true. But if anyone can do it, it’s Martha Stewart, and her gluten-free version is just that. Though the cookies contain no flour or butter, they do look impressively similar to classic chocolate chip cookies. Containing only eggs, almond butter, chocolate chips, brown sugar, and salt, it took me no time at all to gather the ingredients so I could see if this shortcut recipe really delivered.
How to Make Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
Preheat your oven to 350° and line a baking sheet with parchment paper. In a large bowl, combine 1 cup almond butter, 1 cup semisweet chocolate chips, 1/2 cup packed light brown sugar, 2 large eggs, and 1/2 teaspoon coarse salt. Stir well until all ingredients are thoroughly incorporated.
Using a tablespoon-sized cookie scoop, place cookie dough mounds about 1 inch apart on the prepared baking sheet. Optionally, press some more chocolate chips onto the surface of the cookies. Bake until cookies are puffed and tops are set, about 10 minutes, rotating tray halfway through.
Transfer cookies to the cooling rack and let cool completely.
My Honest Opinion of Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
Though these cookies couldn’t compete with a true, buttery, chewy chocolate chip cookie, they were surprisingly delicious when you consider the minimal amount of work required to make them. The brown sugar, along with the rich almond butter, made for a deceptively buttery cookie with a distinct caramelized flavor. Though not at all crisp or chewy, they were satisfyingly dense and moist in the center. And of course, the generous amount of melty chocolate chips doesn’t hurt their case.
If you’re craving something sweet, or need to make a homemade dessert in a short amount of time, these cookies are totally worth making. If you have a hankering for something more classic (and glutenous) go for a classic recipe instead.
2 Tips for Making Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
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Making your Thanksgiving pies ahead of time can be a lifesaver when it’s crunch time in the moments leading up to the holiday dinner, but there’s a right and a wrong way to do it. Whether you’re making an apple pie or pumpkin pie, there’s a few things you can do to ensure they’re as delicious as possible on Thanksgiving day. Here’s exactly what you need to know to prep and store your holidays pie in advance.
Fruit pies, like apple or pear, can be made ahead and stored a few different ways. You can either freeze them unbaked or baked for up to three months. Here are the details:
How to Freeze Fruit-Based Pies Months Ahead
How to Bake a Fruit Pie After Freezing
How to Make a Fruit Pie a Few Days in Advance
Want to avoid the freezer all together? You can bake a fruit-based pie a few days in advance as long as it’s stored properly.
Custard or Nut-Based Pies
The make-ahead rule for freezing custard or nut-based pies are a bit more strict. This includes pies like pumpkin, sweet potato, and pecan. Avoid freezing custard or nut-based pies unbaked because the uncooked egg filling can curdle when it’s thawed. These pies freeze successfully after they’ve been baked — but for no more than one month.
How to Freeze Custard and Nut-Based Pies a Month Ahead
How to Make a Custard Pie a Few Days in Advance
You can skip the freezer and bake your custard pie a couple of days in advance. Loosely covered with plastic wrap or aluminum foil, you can store your pie in the fridge for up to four days.
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
Sara Haas RDN, LDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, food photographer, media authority, public speaker, and consultant dietitian/chef. Sara is a former culinary and nutrition instructor, and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine, and Today’s Dietitian Magazine.
We’ve tried a lot of recipes out there but this is hands down the best apple crisp recipe we’ve found and it can totally be made ahead or frozen.
The apples are coated in a heavy cream and flour mixture to make them all saucy and caramel-y (no, that’s not a word but go with it) and then the oat topping is like a giant, cinnamon oatmeal cookie. It’s wonderful — this is seriously the BEST apple crisp recipe.
Creating This Apple Crisp Recipe
There are probably 5 million recipes out there for apple crisp and this is certainly the season for all of those recipes to be all over Pinterest. Maybe we are a tad crazy to be posting this, but I happen to absolutely love hot apple crisp with a scoop of creamy, melty vanilla ice cream. Cade likes to drizzle a little caramel sauce or dulce de leche over the top of his ice cream but I’m a classics girl so I like it just how I grew up with it.
My family loved crisps and cobblers growing up almost as much as we loved our musicals. Tell me you love them too. What’s your favorite? If you haven’t watched any, well you better get on that or I’m going to be knocking at your door. Seriously. And while you watch them make this homemade apple crisp.
Homemade Apple Crisp Ingredients
This apple crisp has two main parts: the apple filling and the crisp topping.
For the filling, you’ll need:
Apples
Butter
Flour
Lemon Juice
Heavy Cream
Vanilla
Brown Sugar
Granulated Sugar
Cinnamon
Nutmeg
Salt
For the crisp topping, you’ll need…
Flour
Old-Fashioned Oats
Brown Sugar
Cinnamon
Salt
Unsalted Butter
We didn’t want to deviate too far from the classic apple crisp recipe, because why mess with a good thing, right? The measurements for each ingredient can be found in the recipe card at the end of the post.
What Are the Best Apples for Apple Crisp?
When choosing apples for this easy apple crisp, you want an apple that holds its structure when cooked so you don’t end up with mush. Granny Smith, Jonagold, Honeycrisp, Braeburn, and Pink Lady are all excellent apples for baking. You could even use a blend of baking apples for a more unique flavor, if desired. I love using a few tart apples like Granny Smith with a few sweeter apples like Honeycrisp.
How to Make Apple Crisp
This homemade apple crisp couldn’t be easier to make!
Prep: Preheat the oven. Spray your baking dish. Peel and slice your apples.
Filling: Prepare the sauce that will coat the apples and then fold in the apples. Then spread the apples in the prepared baking dish. See picture below.
Topping: Combine all the ingredients, except the butter, in a bowl and then cut in the butter with a pastry cutter. Top the apples with the oat topping.
PRO TIP: As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains. We like clumps so I squeeze together little clots of dough to sprinkle over the top.
Bake: Cover the baking dish with foil and bake for about half the time and then remove the foil and bake until golden brown and bubbling around the edges.
Wait: You’ll need to wait 5-10 minutes before serving the apple crisp since it’s molten hot when it’s first taken out of the oven.
Serve: If you have some on hand, add a scoop of vanilla ice cream to your apple crisp!
The complete instructions can be found in the recipe card down below so keep scrolling for all the details.
Tips for Making Apple Crisp
You’ll want to peel and slice the apples quite thinly when making the filling. If the apples are sliced too thickly, they won’t break down very much while they bake and your filling won’t become jammy. But if you slice them too thinly, they’ll turn to mush in the oven. Just use your best judgement here!
After you’ve made this easy apple crisp once as written, feel free to play around with the spices a bit. If you prefer more cinnamon, add more in. You could even add in other warming spices, like cloves and ginger. You could also experiment with the topping too by adding some chopped pecans or walnuts for nutty flavor.
Also note that your butter should be cold when you cut it into the topping mixture. If the butter is too warm, the crisp topping with be more like mush and it won’t sprinkle easily over the apple filling.
What is the Difference Between a Cobbler, Crisp and Crumble?
I don’t see any need to distinguish between the three because they are all a yes from me…always! But if you want to get technical, a cobbler typically is topped with a sweet batter topping, like our peach cobbler. The topping for a crisp or crumble is usually oat based.
How to Reheat Apple Crisp
You can easily reheat apple crisp in the oven. Simply place the leftovers in the oven at 350ºF for 15 minutes.
Or, you can reheat apple crisp in the microwave. Microwave single servings for 30-40 seconds at a time until warmed through.
How to Freeze Apple Crisp
To freeze apple crisp, prepare as directed, then let it cool completely. Cover it with a double layer of foil and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and then warm in a 350ºF oven.
Can I Double This Apple Crisp Recipe?
Most likely, yes! You’ll need to bake it in a 9×13-inch pan if you double the recipe, but the bake time should be about the same.
How to Make Apple Crisp Ahead of Time
You can make the filling for the apple crisp up to a day ahead of time. The lemon juice in the filling should keep the apples from browning too much. The oat topping can also be made ahead of time (up to 3 days) and stored separately in an airtight container in the fridge.
When you’re ready to bake it, simple add the apples to your prepared baking dish and top the oat topping and bake as directed.
Watch How this Homemade Apple Crisp is Made…
You can’t call it fall until you’ve had a large serving of homemade apple crisp topped with a scoop of vanilla ice cream! This is the perfect fall dessert and always a total crowd pleaser. The apples are creamy, warm, tender, and perfectly spiced. The crunchy, buttery oat topping is the perfect contrasting texture. This is the best apple crisp recipe you’ll find!
More Easy Apple Desserts:
Servings: 8servings
Prep Time: 20 minutesmins
Cook Time: 45 minutesmins
Resting Time: 5 minutesmins
Total Time: 1 hourhr10 minutesmins
Description
We’ve tried a lot of recipes out there but this is hands down the best apple crisp recipe we’ve found and it can totally be made ahead or frozen.
Prevent your screen from going dark
For the Apples
Place the melted butter in a large bowl, and whisk in the flour, lemon juice, heavy cream, and vanilla until smooth.
Add the sugars and seasonings and whisk again until smooth.
1/4 Cup Brown Sugar, 1 Tablespoon White Sugar, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, Dash of salt
Add the apples and gently fold to coat entirely.
4-5 Honeycrisp or Gala Apples
Spread the apples in the bottom of a baking dish and set aside.
For the Topping
In a large bowl, add the flour, sugar, seasonings and oatmeal.
1 Cup Flour, 1 1/2 Cups Old Fashioned Oatmeal, 1 1/2 Cups Brown Sugar, 1 teaspoon Cinnamon, Dash of Salt
Stir everything together.
Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains. We like clumps so I squeeze together little clots of dough to sprinkle over the top.
3/4 Cup Unsalted Butter
Top the apples with the mixture and bake for 25 minutes or until lightly golden in color, to p with foil and return to the oven for another 20 minutes.
Cool for 5-10 minutes and serve with vanilla ice cream.
*Note that your butter should be cold when you cut it into the topping mixture. If the butter is too warm, the crisp topping with be more like mush and it won’t sprinkle easily over the apple filling. this apple crisp can be prepared and frozen to bake later, or baked and frozen for up to 3 months.
To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.
Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.
Yes, generally speaking, processed chocolate, as in milk chocolate bars, chocolate chips, and chocolate fudge, are considered candy, as they are all combined with considerable amounts of sugars and other sweeteners. Cocoa products that do not have high amounts of added sugar and are not meant to be eaten by themselves, such as unsweetened cocoa powder and cocoa butter, are not forms of candy.
Opinions expressed by Entrepreneur contributors are their own.
My mother is the most amazing cook I know. Whether she’s frying, grilling, stirring, flipping or baking, anything and everything that comes out of her kitchen is incredible. So when my mom told me how obsessed she was with Dalci’s lemon coconut blondie, I knew it had to be incredible. And as someone who is pre-diabetic and watching what she eats, my mother is very particular about reading what’s on the label and what she puts into her mouth.
Katelyn PerryNajwa Khan, founder and CEO of Dalci
“During the pandemic, I found myself making compromises to my health by trying to eat convenient, on-the-go treats. I couldn’t find clean desserts in the marketplace,” says Najwa Khan, founder and CEO of Dalci “I was tired of bars and “gut healthy’ snacks made with chemical alternatives, natural flavors, bad oils and sugar alcohols. That’s when I founded Dalci, to create brownies that are real, delicious and always clean.”
The idea of “clean eating” is prevalent on social media now, but it was originally made popular by Canadian fitness model Tosca Reno with her book The Eat-Clean Diet. With clean eating, you focus on a natural form of nutrition. Pure, fresh and unprocessed foods; cutting out artificial preservatives, colors and flavorings and sweeteners and names of ingredients you can’t even pronounce. Although many of us aspire to eat a more healthful diet, it’s not always the easiest or most convenient option.
According to a recent NPR survey, 75% of Americans say they eat healthy. Yet the statistics reveal otherwise: Many of us tend to overeat refined grains and sugars and don’t control our portion sizes. Before the pandemic, the Centers for Disease Control and Prevention (CDC) reported that about 40% of Americans qualified as obese. According to a new study, 61% of adults experienced undesired weight changes during the pandemic due to stress, not eating healthfully and having a less active lifestyle.
Enter Dalci. The bars are individually packaged and portioned. You can warm them up in the microwave to get that gooey, fresh-baked brownie experience. You can also freeze them and eat them later. They are easy to toss in your bag and have as an on-the-go snack. Flavors include dark chocolate brownie, almond butter dark chocolate blondie, and my mom’s favorite, lemon coconut blondie. They’re gluten-, dairy-, grain-, soy-, refined-sugar, sugar-alcohol, lecithin-, natural-flavor, and preservative-free.
Image Credit: Birdhill Studios
“I believe Dalci is in a category of its own,” Khan says. “Our first product line, the brownies and blondies, are true desserts that are disrupting the sweet category. Ultimately, we want our customers to say, ‘Hell yes, I can have a brownie anytime I want!’”
In her previous roles as a product manager, Khan learned how to pilot, test and try ideas and quickly pivot when needed. She credits those early years in her career with teaching her how to be nimble. “I allowed pre-sales for Dalci even before I knew how the product would be manufactured and shipped to customers,” she says. “Some might think that was crazy, but I was confident I needed to test the viability of the business before attempting to accelerate growth.”
Khan says that her ability to launch before everything was perfect has been critical to the brand‘s success. It was the best way for her to learn how to improve Dalci’s recipes and messaging. It also helped Khan continue to find and build relationships with her customer base and be strategic about how she wanted to build out her product lines.
Kahn launched Dalci during the pandemic. She wasn’t working full-time, and she found herself disinterested in jobs she was finding in the marketplace. With only a trademark and an idea, she bought the domain dalci.com, built a cheap website, spun up an Instagram and decided to see if people wanted indulgent-tasting, clean brownies. Khan’s husband helped her bake, pack and fill orders in the evenings. “I went ahead and self-funded and skipped over the steps most commonly taken by CPG brands,” Khan says. “I loved the grind. I learned so much about food science, production, supply chain issues, and branding and marketing early on.”
Image Credit: Birdhill Studios
Despite her early success, Khan regrets not building a team from the get-go. “One person alone cannot build a business. A team is so critical,” she says. “I know I took the risk to start Dalci, but I did it with guardrails where I kept telling myself 2020 was a ‘test.’ That limiting belief prevented me from building a team at the very beginning.”
The name Dalci is derived from dalchini, the word for cinnamon in Bengali. Khan spent countless hours cooking South Asian treats with her family on weekends when she was growing up. Dalci is a reflection of her upbringing, representing home, love and the importance of treating yourself.
Khan is proud to be a woman of color founder. And on her journey to build her business, some have said to her, “You should use the fact that you are a woman of color to get that investor check.” Khan’s response is clear: I am not a diversity quota.
Image Credit: Katelyn Perry
“Raising money is tough, with less than 3% of venture capital funding going to women of color founders,” Khan says. “That has to change. And I just want to be me, Najwa. I want allies who sign on with me for all of the right reasons. Because they ultimately believe in me and Dalci and how we are on a mission to ignite change.”
CHICAGO, April 16, 2020 (Newswire.com)
– In response to COVID-19, Sōmrus – a line of India-inspired cream liqueurs, including Chai and Mango – launched “Small Brand. Big Heart.™” with an initial donation, aiming to raise $125,000+ for Children of Restaurant Employees (CORE), a nonprofit that assists the families of service industry members navigating life-altering circumstances. In its first five days, the campaign raised $5,300. All donations are tax-deductible and go directly to Children of Restaurant Employees (CORE). Sōmrus’ 10% matching program will kick in once the fund reaches $25,000 and remain in force until it reaches $125,000.
Pankaj K. (“PK”) Garg, CEO and founder of Sōmrus, says, “As a young company, we are truly grateful to the bar and restaurant industry professionals who have supported and guided us on our journey and we are determined to help this hard-working and special community get through this difficult time. We invite other small businesses with big hearts to join us in this effort to help the restaurant community.”
Executive Director of CORE Sheila G. Bennett adds, “We at CORE continue to stand by the food & beverage service employee with children every day when they face a health crisis or natural disaster. Additionally, and in response to the COVID-19 pandemic, CORE is working to ensure that food & beverage service employees who have children are supported if they or a member of their family are diagnosed with COVID-19. We are grateful for our partners, like Sōmrus Liqueurs, who provide financial support. Please join us in letting the food and beverage service industry know how much we appreciate all they have given to us by supporting them.”
CORE is a 501c3 charitable organization founded in 2004 that supports restaurant employees with children who need help navigating life-altering circumstances. This includes medical conditions, injury or accident, death of an immediate family member or the loss of home or business due to natural disaster. Through the support of the CORE™ Board, leadership team, and ambassadors nationwide, CORE has assisted more than 650 families across 43 states and has raised upwards of $6 million to date. To connect with CORE and stay up to date on happenings, follow them on Facebook, Instagram or Twitter. Visit www.coregives.org for more information on CORE.
About The House of Sōmrus
The House of Sōmrus (d/b/a SomPriya Fine Spirits, LLC) is an American-owned company based in Burr Ridge, Illinois. Established in 2014, the company created the world’s first line of India-inspired liqueurs called Sōmrus, which means “Nectar of the Gods” in Sanskrit. The owners, being of Indian heritage, have a strong desire to share the best tastes, flavors, and aromas of the Indian subcontinent with consumers around the globe. This has so far resulted in Sōmrus Chai and Sōmrus Mango, the fastest-growing India-inspired line of liqueurs in the world as well as the world’s most awarded cream liqueurs. Sōmrus is produced with all-natural flavors, contains no preservatives, and is gluten-free. For more information, visit somrus.com, @enjoysomrus on Twitter and Instagram, EnjoySomrus on Facebook, or on our YouTube channel.
Taste More Out of LifeTM Responsibly
Produced in the USA by SomPriya Fine Spirits, LLC, Pewaukee, Wisconsin
Media samples, hi-res images, and interviews available upon request.
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