Mayana Artisan Chocolate now at The Cupboard

New at The Cupboard-Mayana Artisan Chocolates!

New at The Cupboard-Mayana Artisan Chocolate

The Cupboard would like to introduce our newest chocolate line: Mayana Chocolate! This artisan chocolate company is run by husband and wife team Daniel and Tamara Herksovic out of Wisconsin.

Both led very successful independent careers prior to their joint endeavor with Mayana Chocolate. Tamara was an event planner in Chicago, and Daniel was a chef in some of the top restaurants in New York, San Francisco, and Chicago. That was until Daniel fell in love with Tamara’s smile one fateful evening at a dining event in Chicago. Once married, Daniel went on to open his own catering company and they both eventually worked to create elaborately orchestrated dinners for some of Chicago’s top clientele. This is ultimately what lead to Daniel finding his passion for chocolate. [Read more…]

Monster Cookies by Barbara Stafford


This tasty recipe is from Barbara Stafford’s book Small Plates and Dainty Desserts. You can find this wonderful cookbook at The Cupboard. Stafford will be in the store on Saturday December 16th from 12-3 pm making these amazing cookies! But if you want to make them yourself, she has graciously shared the recipe. [Read more…]

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.


Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.


7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips


Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.

Chocolate, Cookware and Class!

Each year The Cupboard has a sale on our entire cookware department, because we love cooking and encourage our customers to have the same feelings. This year the cookware sale is starting Saturday, February 22nd and ending Sunday, March 2nd . Customers can choose from top brands including: Swiss Diamond, All Clad, Cuisinart, Le Creuset, Staub, Zwilling, Kuhn Rikon, Fagor, and Lodge. Swiss Diamond is a favorite among customers and employees alike, mine works great for cooking up eggs with ease every morning. On February 22nd The Cupboard will be hosting a demo on Swiss Diamond so come in and see these wonderful pans in action. If you can’t wait that long come and see a demo on pressure cookers and chocolate piping Friday night the 21st during the Foodie Walk. The Cupboards very own events coordinator and baker extraordinaire will be making an upside down chocolate fudge cake using the Kuhn Rikon pressure cooker as well as giving a class [Read more…]

Izzybelles 1

Enjoying Izzybelle Chocolate Sauces

Thirty four years ago, the now married Jim and Karen Day had a hankering. Hot nights on the East Coast while the two were in college called for ice cream and, in their book, ice cream called for chocolate sauce.

The two started experimenting and before long, they’d created their own recipe. It became a family endeavor with the Day’s daughter being “raised on chocolate sauce” and it improved constantly for thirty years. The next chapter began while the couple was enjoying the farmer’s market near their home in Castle Rock, Colorado. They loved the fresh produce and local vendors and were suddenly struck with an idea: They could be a part of it, too! They named their new company after their beloved dog and began bottling their blend in 2007. The rest is history. [Read more…]