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Archive for October 18, 2012

HALLOWEEN: Haunted Fruit Salad With Ghost Peeps

Are you scared into eating your fruit? Photo
courtesy PEEPS.

 

This dessert is so easy to make, it’s spooky.

Just top fruit salad with vanilla yogurt or plain yogurt (we use Greek yogurt slightly sweetened with a no-cal sweetener).

Then, insert Ghost Marshmallow Peeps into the the topping. The dessert is officially haunted!

You can also use Ghost Peeps to make ghost pops, by inserting a lollipop stick or a Pocky chocolate-covered biscuit stick.

Or use the marshmallow spooks as cupcake toppers.

You can also “kill the ghost” in a cup of hot chocolate.

 

Share your favorite way to use Ghost Peeps!

  

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HALLOWEEN: Rice Krispie Treats

Enjoy this Halloween spin on a favorite no-bake cookie: Rice Krispies Treats.

The recipe is from Karo Syrup, which, along with its sister brand Fleischmann’s Yeast, is joining the fight against child hunger. This year Karo and Fleischmann’s have donated $200,000 to Share Our Strength’s No Kid Hungry campaign. Learn how you can help at NoKidHungry.org.

HALLOWEEN RICE KRISPIE TREATS

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 45 minutes
Yield: about 24 treats

Ingredients

  • 1 cup Karo Light OR Dark Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1-1/2 cups semi-sweet chocolate chips
  • 1-1/2 cups butterscotch chips
  • Candies for decorating
  • Frosting OR melted white chocolate for decorating
  • Food coloring
  •  

    Make these special Rice Krispie Treats for Halloween. If you can’t easily pipe a spider’s web with frosting, use Halloween candies to decorate. Photo courtesy Karo Syrup.

     

    Preparation

    1. COOK: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

    2. POUR. Pour mixture into greased 15 x 10-inch pan and pat into place.

    3. MELT. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

    4. COOL. Cool at least 45 minutes, or until firm. Cut into bars or fun shapes for Halloween.

    5. DECORATE. If desired, pipe frosting to form Halloween shapes or the word BOO!
     
    DECORATING IDEAS

    Crazy Cats (in photo): Cut circles using a 2 to 3-inch biscuit cutter. Attach candies with a dab of melted white chocolate or frosting to make eyes, nose and ears. Pipe on whiskers with frosting.

    Creepy Webs: Cut circles as above. Tint frosting orange. Starting at the center, pipe continuous spiral circles to edge. Drag the tip of a wooden pick from the center to the edge of the bar to create a spider web design.

    Mummies: Cut circles as above. Drizzle or pipe white frosting back and forth horizontally and finish with two candy eyes.

    Tombstones: Cut into bars, cutting off upper corners diagonally. Pipe frosting to make shapes or words on each “tombstone.” TIP: Tombstones will easily stand upright if the bottom of each is coated with frosting.

    And save some for us!

      

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    TIP OF THE DAY: Bread Spread ~ Honey & Fromage Blanc

    Drizzle with honey: It’s heavenly. Photo
    courtesy Bee Raw Honey.

     

    You may go bonkers for a bagel or crazy for a croissant. But let us suggest another breakfast bread:

    Raisin bread, regular or toasted. It’s delicious plain, with butter or in this killer combination from Bee Raw Honey:

    Fromage blanc and apple slices on raisin bread, drizzled with basswood honey.

    You can vary the varietal and the type of honey, the spread (butter, crème fraîche, fresh goat cheese, Greek yogurt, quark).

    It’s special occasion breakfast bread.

     
    Bee Raw Honey’s single-varietal American honeys make memorable gifts. Honeys are not only regional, they’re also seasonal. Fall varietals include cranberry honey and wild black sage honey, perfect for house gifts and holiday gifts. Find out more at BeeRaw.com.

     

    FROMAGE BLANC: A GREAT “FIND”

    Fromage blanc is a type of fresh cream cheese—but not in the manner of Philadelphia Cream Cheese. Depending on the manufacturer, it can be very similar to both crème fraîche and quark.

    How soft, how tangy a flavor a cheese has, and other factors are production decisions. Fromage blanc may or may not be low in fat and calories. Because there is no federal standard of identity in the U.S., one manufacturer’s fromage blanc could be another’s quark (see our article on fresh cheeses).

    The fromage blanc from Vermont Creamery, for example, is extremely soft, with the consistency of sour cream and a similar tang. It is fat free, protein-packed and has a lower calorie count than other brands. The entire eight-ounce container has just 120 calories. Take that, sour cream!

    In France, fromage blanc is often eaten with fruit and sugar as a dessert. It is also very popular in cooking because it heats without separating.

    Pick some up during your next trip to the market.

     

    This fromage blanc is fat-free and low calorie. Photo courtesy Vermont Creamery.

      

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