We Americans are candy connoisseurs. We eat it. We rate it. We eat some more. CandyStore.com is the expert in all things, well, candy. Duh.
As we traditionally like to receive the bad news first, let’s share the Worst Christmas Candy of 2019.
Solid list. Those demon nougats should always remain Number One. Who actually enjoys those?
Now, onto the sweetness (nice pun) of Christmas candy:
93% of people gift chocolate and candy for the winter holidays.
72% of people eat a candy cane starting on the straight end, the rest start on the curved end.
Approximately 150 million chocolate Santas are produced annually.
Here’s your favorite Christmas candy, by state:
Want a new dessert for the holidays that will get them raving instead of raging? Wow the fam with Tipsy Parson. It’s a traditional English trifle that combines cake, custard, fruit and booze. Simple to make. Easy to eat.
2 eggs, beaten
1/2 cup sugar
1 tablespoon cornstarch
2 1/2 cups milk
1 teaspoon vanilla extract
1 (3-ounce) package ladyfingers, split lengthwise
1/4 cup sherry Fresh strawberries
What to do:
Combine eggs, sugar, and cornstarch in top of a double boiler, beating well. Gradually add milk, stirring constantly. Cook over boiling water, stirring constantly with a metal spoon, 20 minutes or until mixture coats the spoon. Cool slightly. Stir in vanilla. Cool completely.
Sprinkle 12 ladyfinger halves with sherry. Let stand 5 minutes. Line sides of a 1-quart soufflé dish with soaked ladyfingers; pour in custard. Top with remaining lady fingers. Chill completely. Garnish with strawberries. Spoon into individual serving bowls.
*recipe courtesy of Oxmoor House
If you’ve got a beer lover in your life, give them the best gift ever—BEER!
And we’re not talking about a palate that consists of the Beast, PBR and Schlitz. We’re talking beer connoisseurs.
Tavor brings craft beers from all over the country to your doorstep. They deliver gift boxes containing a select variety from independent breweries that you can’t find in local stores.
So, send your bestie or bro either Tavour beer money or beer boxes. They’ll be so happy…
When some people put The Feast on (and we mean Thanksgiving), they: Put. It. On. As in, multiple courses. That are served to you with fancy dinnerware and a napkin that's cloth with a fancy ring-thing around it. Our family is more of a serve-yourself-wear-your-cleanest-comy-pants-and-try-not-fart-at-the-dinner-table kind of vibe. But for those that "course" it out and don't want all the fat-assness, consider Safe Harvest soups for your soup course.
Each soup (Chicken Oodle, Clam Chowder, Salmon Chowder, and Shrimp Bisque) is "clean" with natural ingredients that are dairy-free, grain-free, and Whole30/Paleo approved.
Since these soups are "clean" it's okay to lick the bowl clean, no?
If your Thanksgiving celebration includes the need to bring something to the gathering, we have some ideas, thanks to our buddies at Crave Brothers. You can start-off the feastivities by dazzling your peeps with an artisanal cheese board, with Crave Brothers Mascarpone as the centerpiece. Pair this yummy, creamy cheese with spiced nuts, dried fruit, fresh berries, or make it into a dip for biscotti and ginger snap cookies.
Or wow them with a big finish-- dessert.
Pumpkin Tiramisu Parfait
2 oz. caramel coffee liqueur
1 C. brewed Starbucks® Caramel Natural flavored coffee, or any seasonal coffee
3/4 C. pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 C. whipping cream
1/4 C. granulated sugar
10 oz. mascarpone cheese, room-temperature
1 Tbsp. powdered sugar
1/2 C. whipping cream
6-8 oz. mini vanilla wafer cookies (approximately 100 mini cookies)
1. Line up 16 individual serving glasses. In a small bowl, combine caramel coffee liqueur and Starbucks® Caramel Natural flavored coffee. Set aside.
2. Filling: In a small bowl, combine pumpkin, cinnamon, ginger and salt. Set aside. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form. Gently fold whipped cream into pumpkin mixture.
3. Topping: In another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the last 1/2 cup whipping cream just until thickened. Scoop topping into a large plastic zip bag.
4. To assemble, dip two small cookies into the coffee liqueur mixture and drop into bottom of serving glass. With a small portion scoop or spoon, drop a tablespoon of the pumpkin mixture over the cookies. Snip the corner off of the plastic bag with filling. Fill serving glass up to about half full with topping (about 1 tablespoon). Repeat layers one more time.
5. Repeat step 4 for remaining serving glasses.
6. Set each glass on a cookie sheet and place in the refrigerator for at least 2 hours (up to 48 hours) to set.
7. Before serving, top each tiramisu with two small wafer cookies. Serve chilled.
Can be stored in the refrigerator for up to 4 days.
Tis the season to forget about Thanksgiving and move right on to Christmas and ugly sweaters. We actually think this sweater is cute. But more importantly, this sweater has us thinking of something tasty to eat. So, in honor of the Doughboy—and getting winter-body-hibernation ready, here’s an easy Pillsbury recipe for you to indulge in.
Chocolate Chip Cheesecake Brownies
1 package (16 oz) Pillsbury™ Place & Bake™ refrigerated chocolate fudge brownies
1 package (8 oz) cream cheese, softened
½ cup sugar
1/3 cup semisweet chocolate chips
Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray. Press brownies evenly in bottom of pan. Bake 20 to 23 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
In medium bowl, beat cream cheese, sugar and egg with electric mixer until smooth. Stir in chocolate chips, reserving 1 tablespoon to sprinkle on top. Spread cheesecake mixture over brownie base; top with remaining 1 tablespoon chips. Bake 24 to 29 minutes or until center is set. Cool 30 minutes.
Refrigerate about 3 hours or until well chilled. Remove bars from pan; cut into 4 rows by 4 rows to serve.
Look. We've been totally transparent about our love affair with cheese. It is life. We're not going to pretend to be a connoisseur. Or a cheesemonger. Or whatever they call people who know cheese. Like, really know cheese.
Emmi Roth took home 12 awards at the 2019 World Cheese Awards-- including two Super Gold Awards.
Find some Emmi Roth and celebrate by making this recipe using Super Gold Award-winner Emmi Le Gruyere AOP.
Smashed Potato Gratin
2 pounds Yukon Gold potatoes, cleaned
Salt and pepper
2 cups heavy whipping cream
1 bay leaf
3 sprigs fresh thyme
3 cloves garlic, finely chopped
6 ounces Emmi Le Gruyère AOP cheese, shredded
Heat oven to 425F. Place potatoes on rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Bake 40 minutes. Remove from oven and allow to cool to room temperature.
Adjust oven to 400F. Butter 1 1/2- or 2-quart baking dish. Quarter potatoes and smash into 1- to 2-inch pieces. In sauce pan, combine cream, bay leaf, fresh thyme, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Bring to simmer over medium-high heat. Reduce heat to medium and simmer, stirring frequently, 2 minutes. Remove from heat and remove bay leaf and thyme.
In prepared baking dish, arrange half of potato pieces in single layer, skin side down. Season with salt and pepper. Cover with half of shredded cheese and half of cream mixture. Add remaining potato pieces skin side up. Season with salt and pepper. Cover with remaining cream mixture and cheese. Bake uncovered 40 minutes. Allow to cool at least 5 minutes before serving.
It's off the hook! Pacifico Aquaculture True Striped Bass has been officially certified by the American Heart Association's Heart-Check Food Certification Program.
Consuming EPA (not that EPA) and DHA omega-3 fatty acids may reduce the risk of coronary heart disease. One serving of this super bass provides 952 mgs/85 grams of EPA and DHA omega-3 fatty acids.
(Could they have sent us a blurrier image? Seriously.)
And... Pacifico True Striped Bass is "thoughtfully raised in the clear, cool open-ocean waters adjacent to the marine sanctuary Isla Todos Santos off the coast of Ensenada in Baja California, Mexico."
Fancy! Plus, this fish has a "clean mouthfeel (we hope not like Listerine) and semi-firm texture (just like us!) making it an ideal fish for raw and cooked preparations including grilling, poaching, and braising, yielding a flaky fish with crispy skin."
Great. This particular striped bass actually sounds like it would make a good friend. We might have a hard time putting this in our mouth. Thanks, Disney, for that...
But for those that give zero effs, here's a yummy striped bass recipe. You'd better use Pacifico True Striped Bass...
Herb & Lemon Roasted Striped Bass
4 (6-ounce) striped bass fillets
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°. Coat a baking sheet with cooking spray. Place fish on pan. Grate lemon rind to measure 1 teaspoon; juice lemon to measure 1 tablespoon. Combine rind, juice, oil, thyme, oregano, salt, and black pepper; drizzle mixture over fish. Bake at 425° for 13 minutes or until desired degree of doneness.
*recipe courtesy of myrecipes
No need for those Tom Cruise drink-o-batics ala "Cocktail" (though that would be pretty sweet), or a degree in mixology. You can stir up some fancy cocktails at home in less than five minutes with the help of PepeCello and Doc Pepe's Lab-- our new drink(ing) buddies.
Two Italians walk into a bar... not really. But two Pepes (father and son) from Jersey with an Italian heritage are making our lives easier, classier, and tastier. No more hunting for all the right ingredients and spending a fortune when we can grab a bottle of this, and a garnish of that!
Doc Pepe's Lab Old Fashioned
2.5 oz of Doc Pepe's lab Old Fashioned
1 orange (twist the peel and garnish)
4 ice cubes (freeze edible flowers or orange bits if feeling extra)
Pour in glass of choice and enjoy!
PepeCello-- A Limoncello Spritz
1 oz. PepeCello
4 oz Prosecco
3 Mint & Basil leaves (gently muddle and garnish)
Combine the first two ingredients; garnish if you want; then drink up!
Costco loves to bring us the big eats. If you love tiramisu (you know, that Italian cake that tastes of coffee and chocolate), then get your jiggly buns over to your nearest location and snag their giant cake.
It’s 38 ounces of tastebud porn for $15.99. Perfect for the upcoming holiday season, or when your mother nags you for the five-millioneth time about your plans to pop-out some offspring…
For those that like their beer, sweeter, so to speak- Yuengling has teamed-up with Hershey’s for its Yuengling Hershey’s Chocolate Porter. The beverage clocks in at 4.7-percent ABV and will only be available on tap at bars and restaurants in Pennsylvania, Ohio, West Virginia, Virginia, New York, Connecticut, Maryland, Massachusetts, New Jersey, Rhode Island, D.C., Delaware, Indiana, and Kentucky while supplies last.
Don’t know you if you can bring a slice of that Costco tiramisu cake into a bar to try it with the Yuengling Hershey’s Chocolate Porter... maybe sneak a slice into your pocket…
Haus of V is a creative collective that shares a similar mindset -- with a twist.