THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for March 20, 2010

EASTER: Fancypants Shortbread Cookies

Of all the decorated cookies we’ve tried, we prefer Fancypants.

While many cookies look too cute to eat, the flavors often leave something to be desired—cloyingly sweet sugar cookies, hard and dry texture, or both! Fancypants bakes delicious, buttery shortbread cookies, and we just can’t stop eating them.

The company makes cookies designed for any occasion or theme—baby shower, basketball and holidays such as Easter. Mindful of allergies, the bakery is 100% nut free. See the full collection at


What’s up, Doc? Great shortbread cookies
from Fancypants Bakery. Photo courtesy Fancypants.

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PRODUCT: Callebaut Belgian Chocolate For Baking


For superior chocolate flavor, try Callebaut.

Barry Callebaut, the world’s largest manufacturer of high-quality chocolate and cocoa products and maker of some of the best Belgian chocolate, has made gourmet chocolate products previously available only to professional pastry chefs and chocolatiers.

Now, the company’s renowned milk, dark and marbled chocolate products are available at specialty food stores and fine grocers. The products are certified kosher by OK.

  • The milk, dark and marbled chocolate couvertures are perfect for adding superior chocolate taste to brownies, cakes, cookies, truffles and any chocolate dessert recipe.
  • The small, disc-shaped Callets make tempering chocolate in the microwave a breeze (and are very tempting to eat by the handful).
If you don’t know Callebaut, you’re in for a treat.


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TIP OF THE DAY: Celebrate Spring With Edible Flowers

Spring, our favorite season, begins today. We’re celebrating with a floral flourish.

Look for edible flowers at stores that carry specialty produce. Not all flowers are edible (or tasty), but there’s quite a variety to choose from. (If you want to use flowers from your own garden, it’s OK as long as they are pesticide-free.)

Flowers are used in many types of cooking: Asian, East Indian, European and Middle Eastern cuisines are flower-friendly. Flowers in food were popular in Victorian England. They were eaten by the early settlers in America—anything that could be eaten, was. The first recorded mention of edible flowers comes from 140 B.C.E.!

If edible flowers sounds like a strange concept, remember that lavender (used in everything from ice cream and syrup to scones and tea, not to mention liqueur) and candied violets are popular accents in our cuisine. Squash blossoms, stuffed and fried in light batter or cornmeal are a delicacy served in fine restaurants. In addition to eating sunflower seeds, try the petals!

  • Scatter them in salads or anywhere you’d like a peppery flavor accent.
  • Using them as plate décor.


Spring Salad

A colorful spring salad embellished with
edible flowers. Photo by Kelly Cline | IST.

  • Use both the color and flavor of nasturtiums to make a special mayonnaise.


  • Read all about edible flowers—types, history and the many different ways to use them in food.

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