PeakSeasonFoods.com and Kidstir Bring Nutritious and Innovative Twist to Holiday Recipes
NAMPA, ID (PRWEB) November 24, 2014 -- Kidstir, an innovative new start-up offering a subscription service for monthly cooking kits for children, is rolling out its Winter Wonderland Cookie Kit this holiday season with the help of wholesome dried snack and ingredient provider, PeakSeasonFoods.com – a division of Milne Fruit Products. The Kidstir Winter Wonderland Kit will be featured in the December issue of Food Network Magazine’s Holiday Gift Guide.
Kidstir will include a 2oz package of Peak Seasons dried blueberry powder in each Winter Wonderland Cookie Kit providing nutritious coloring and taste to the recipes. The powder will be used in the no-bake Snowball Truffles and to color the icing in the Snowflake Shortbread recipes as an alternative to artificial flavors and dyes.
“Our mission is to “spark a love of good food” with kids through our monthly cooking kits and the digital content we incorporate into kidstir.com,” said Aparna Pande, founder of Kidstir. “This is our first holiday cooking kit launch and we’re excited to be partnering with Peak Season.”
“The Kidstir and Peak Season brands align great together,” said Steve Nugent, Sales Director, Milne Fruit Products. “Like Peak Season, Kidstir cares about delivering nutritious, high-quality products to its customer-base and we feel our blueberry powder does a great job of complementing the Kidstir holiday recipes.”
The Kidstir team is made up of parents who love good food and want their kids to also. All of Kidstir’s creations are tested with real families to ensure that everything is fun, learning-filled, easy to use and absolutely delicious. Kidstir subscriptions are $19.95 a month with 3, 6 and 12-month gift options available. Single kits can be purchased for $24.95.
For more information about Kidstir and Peak Season Foods, visit http://www.kidstir.com or http://www.peakseasonfoods.com.
Derek Hughes, O'Neill Communications, http://oneillcommunications.com/, +1 6783847838, [email protected]
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