Baskin-Robbins Shoots and Scores with New March Flavor of the Month, REESE’S 3-Pointer

Canton, MA (RestaurantNews.com) Baskin-Robbins, the world’s largest chain of specialty ice cream shops, is going mad in March with its Flavor of the Month of their menu covers, REESE’S® 3-Pointer, which is a delicious combination of iconic REESE’S® products including REESE’S® Peanut Butter Cups, REESE’S® PIECES® candies and a REESE’S® Peanut Butter and Chocolate ribbon, all swirled in chocolate ice cream. Guests can enjoy this new flavor in a cup, cone or in a Layered Sundae with REESE’S® Peanut Butter Sauce, Hot Fudge, Chopped REESE’S® Peanut Butter Cups and Real Whipped Cream.

“We have a feeling that REESE’S® 3-Pointer is going to be a slam dunk among our guests as our March Flavor of the Month,” said Jeff Miller, Executive Chef and Vice President of Product Innovation for Dunkin’ Brands. “The pairing of chocolate and peanut butter is one of the most popular flavor combinations, which is why we’re so excited to offer our guests a new way to enjoy a full range of iconic REESE’S® products, all in one amazing ice cream flavor.”Baskin-Robbins Shoots and Scores with New March Flavor of the Month, REESE'S 3-Pointer

Baskin-Robbins guests will also be in luck this March when they follow the rainbow to Baskin-Robbins locations nationwide and find a leprechaun-approved St. Patrick’s Day Cake in their restaurant menu covers, which is entirely customizable with a guest’s favorite ice cream and cake flavor combination and comes in a variety of sizes to suit any lucky group. This festive green cake is decorated with four leaf clovers, a colorful rainbow and a pot of gold. Additionally, guests can celebrate St. Patrick’s Day at Baskin-Robbins with a Mint Chocolate Chip Milkshake, or enjoy Mint Chocolate Chip ice cream in a cup or cone.

Finally, Baskin-Robbins is giving guests one more reason to celebrate this March with its “Celebrate 31” promotion. On March 31st at participating Baskin-Robbins shops nationwide, guests can enjoy all regular and kids-sized scoops for just $1.50. This special deal can be enjoyed on all classic flavors, as well as seasonal favorites like Easter Egg Hunt® or Cherry Lime Rickey sorbet*.

For more information about Baskin-Robbins’ wide variety of premium ice cream flavors and frozen desserts, visit www.BaskinRobbins.com or follow us on Facebook (www.facebook.com/BaskinRobbins), Twitter (www.twitter.com/BaskinRobbins) or Instagram (www.instagram.com/BaskinRobbins).

The REESE’S® and REESE’S® PIECES® Trademarks are used under license.

* Offer valid on March 31st. Participation may vary. Scoop offer good on every size scoop. All listed flavors are optional amongst Baskin-Robbins’ stores. Waffle cones and toppings are extra. Cannot be combined with other offers. Plus applicable tax.

About Baskin-Robbins

Named a top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine’s 38th annual Franchise 500® ranking in 2017, Baskin-Robbins is the world’s largest chain of ice cream specialty shops. Baskin-Robbins creates and markets innovative, premium hard scoop ice cream, a full range of beverages, and a delicious lineup of desserts including custom ice cream cakes, the Polar Pizza™ Ice Cream Treat and take-home ice cream quarts and pints, providing quality and value to consumers at more than 7,800 retail shops in more than 50 countries. Baskin-Robbins was founded in 1945 by two ice cream enthusiasts whose passion led to the creation of more than 1,300 ice cream flavors and a wide variety of delicious treats. Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin’ Brands Group, Inc. (Nasdaq: DNKN) family of companies. For more information, visit www.BaskinRobbins.com.

Tag: menu covers nyc

8 Healthy Cooking Hacks Everyone Should Know

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I came. I slawed. I concasséd (that’s chef speak for a fancy method of dicing a tomato). And now that I’ve graduated from New York City’s nutrition-driven culinary school, Natural Gourmet Institute, which focuses on food that tastes delicious but also happens to be good for you, I appreciate a healthy cooking trick more than ever. Here are a few of the best ones I picked up during my adventures in dicing and slicing, along with tips from a few of my favorite registered dietitians.

1. Put nutritional yeast on everything.

Dare yourself to slip some “nooch” (or hippie Parmesan, as I came to call it) into your meals. This flaky food seasoning has a cheesy taste, so it’s a great way to boost flavor in your dishes, especially if you’re vegan, vegetarian, or trying to cut back on dairy.

It also offers filling protein (3 grams per 20-calorie tablespoon) and a punch of vitamin B12, which is necessary for preventing anemia and maintaining your energy levels by creating red blood cells, and also helps keep your central nervous system healthy.

“Sprinkle nutritional yeast in hummus, grain dishes, soups, and salads for a delicious umami flavor and a hefty dose of bonus nutrition,” Julieanna Hever, M.S., R.D., C.P.T., a plant-based dietitian and author of The Vegiterranean Diet and The Complete Idiot’s Guide to Plant-Based Nutrition, tells SELF.

2. Marinate your proteins.

Harissa-marinated chicken? Don’t mind if we do. “Marinate your chicken, fish, or meat before grilling it or cooking it at high temperatures,” The Nutrition Twins, Lyssie Lakatos, R.D.N., C.D.N., C.F.T., and Tammy Lakatos Shames, R.D.N., C.D.N., C.F.T., authors of The Nutrition Twins’ Veggie Cure, tell SELF.

It’s a great way to add flavor via a low-calorie cooking method instead of relying on frying or dredging food in some sort of batter. And research suggests using a spice-rich marinade may help reduce heterocyclic amines, carcinogens created when you cook meat at high temperatures, The Nutrition Twins explain.

Source: http://www.self.com/story/healthy-cooking-hacks-culinary-school