P. Diddy to take coloress, odorless alcoholic beverage and add some flair to it:
The hip-hop mogul has entered a multiyear partnership with boozemaker Diageo PLC to promote the company’s Ciroc vodka brand in a deal that could net him over $100 million.
Under the terms of the agreement, the artist otherwise known as Sean Combs will have a hand in everything from marketing the line of booze to determining where it will be sold.
He will take home 50 percent of the profits from his labors, which, depending on how the brand fares under his sponsorship, could be considerable.
Far from simply attaching his name to the brand, Diddy claims he intends to allot a good portion of his precious time to getting the word out about Ciroc.
“It is not an endorsement deal,” the rapper told the Associated Press. “This is something that will have my daily attention.”
He said he was determined to ensure that the right kind of people, i.e., “movers and shakers,” were made aware of the premium vodka line.
“They’re looking for something that tastes like their lifestyle,” he said. “It’s that trendsetter, that hipster, someone who’s looking for luxury and looking for something better.”
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WatchMojo NewsletterBATTLE CREEK, Mich., Oct. 25 /PRNewswire/ — MURRAY® Sugar Free Cookies is pleased to share five new, award-winning dessert recipes that have limited added sugar, but a sweetly satisfying taste.
November is American Diabetes Month®, bringing awareness to the nearly 21 million children and adults in the United States living with diabetes. According to the American Diabetes Association®, type 2 diabetes is the most common form of the disease. The American Diabetes Association suggests that many people with type 2 diabetes can manage their blood glucose by losing excess weight, taking oral medication, and following a healthy exercise program and meal plan. Limited sugar intake can be a part of this healthy meal plan. With its new dessert recipes, MURRAY Sugar Free Cookies demonstrates that it is possible to limit sugar and keep great taste.
Renowned pastry chefs from across the country created the original recipes during the MURRAY Sugar Free Cookies Sweet Satisfaction Challenge. The competition challenged dessert specialists in Boston, Chicago, Detroit, Phoenix and San Antonio to create a recipe with limited sugar using any of the 18 varieties of MURRAY Sugar Free Cookies.
The award-winning desserts, now available online at www.murraysugarfree.com, include: Strawberries Napoleon, created by Ann Moynihan of Chez Louis in Boston; Cookies and Cream Bites, created by Lori Parrett of Cakewalk in Chicago; Lemon Crunch, created by Jennifer Sedig of the Arizona Culinary Institute in Phoenix; Spiced Pecan and Pineapple Carrot Cake with Mango Sauce, created by Jenny Mattingsley from San Antonio; and Sweet Satisfaction Caribbean Fruit Flan Sensation, created by Tom Mackinnon of Mackinnon’s Restaurant in Detroit.
“Limiting sugar intake doesn’t mean sacrificing great taste,” said Angela Gusse, brand manager, MURRAY Sugar Free Cookies. “Our Sweet Satisfaction Challenge winners prove that quality ingredients and a little creativity are a delicious combination.”
Strawberries Napoleon
Preparation Time: 1 hour
Total Time: 1 hour
Servings: 12
Ingredients
2 packages (6 oz. each) Cookies MURRAY® Sugar Free Shortbread
1/2 teaspoon baking powder
2/3 cup fat free milk
1/4 cup light butter, melted
4 cups sliced fresh strawberries
1 tablespoon SPLENDA® Granular (sugar substitute)
2 teaspoons grated orange peel, divided
1/2 cup cold fat free milk
1 envelope (1.3 oz.) whipped topping mix
1 package (8 oz.) reduced-fat cream cheese, softened
1/4 cup fat free sour cream
1 teaspoon vanilla
whole strawberries (optional)
Directions
1. Place cookies in food processor bowl. Cover and process until finely
ground. Transfer to small bowl. Stir in baking powder. Add 2/3 cup milk
and butter; mix well. (Mixture will be wet.)
2. Drop into 1-inch balls onto baking sheet lined with parchment paper.
Flatten with back of spoon into 2 1/4- to 2 1/2-inch circles. Bake at
350°F for 8 to 10 minutes or until set. Transfer on parchment paper to
wire rack. Cool completely.
3. In medium bowl stir together strawberries, SPLENDA Granular and 1
teaspoon of the orange peel. Let stand for 30 minutes.
4. In small mixer bowl beat 1/2 cup milk and topping mix on low speed of
electric mixer until combined. Increase speed to high. Beat about 4
minutes or until stiff peaks form (tips stand straight). Add cream cheese,
sour cream, vanilla and remaining 1 teaspoon orange peel. Beat until
combined.
5. Carefully remove cookie wafers from parchment paper (wafers will be
fragile). Spoon or pipe small dollop of cream cheese mixture on 12 serving
plates. Carefully top each dollop with one of the wafers. Layer additional
cream cheese mixture on top. Spoon some of the berries on each.
Top berries with additional cream cheese mixture. Repeat layers two more times. Garnish with whole strawberries, if desired.
About MURRAY Sugar Free Cookies
Consumers have enjoyed MURRAY Sugar Free Cookies since 1940, when the Murray Biscuit Company was founded. In 1999, Keebler Foods Company acquired President Baking Company, which included MURRAY Sugar Free. Kellogg Company acquired Keebler Foods Company in 2001. MURRAY Sugar Free Cookies are now the country’s most popular sugar free cookie, with more than 45 percent market share. For local product availability and additional information on the entire MURRAY Sugar Free Cookies line, please visit www.murraysugarfree.com.
