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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

VALENTINE’S DAY: Send A Cake To Your Valentine & To A Veteran

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Send a gift to a loved one and a veteran. Photo courtesy Bake Me A Wish.

 

BakeMeAWish.com’s Valentine’s Day Freedom Cake is a Valentine gift with real meaning. When you send a cake to a loved one, Bake Me A Wish will also send a cake to a veteran in a VA Hospital in the U.S.

It’s $75 for both cakes; the cake is normally $39.95 plus $15 shipping.

If you’d rather buy something else: When you spend $25 or more at BakeMeAWish.com, use the code VETERAN. Bake Me A Wish will automatically donate 20% of the purchase price toward sending a cake to a veteran in a VA Hospital.

The initiative is in partnership with, Soldiers’ Angels, whose motto is “May no soldier go unloved.” The non-profit organization provides assistance to families of enlisted soldiers.

BakeMeAWish.com sends gift-boxed cakes nationwide, and includes a personalized card. If you’ve forgotten a special occasion, the cake can be delivered overnight.

 

To order your Freedom Cake or other cake gift, visit BakeMeAWish.com.

 
  

Comments

TIP OF THE DAY: Heart Shaped Valentine Desserts

You’ve got time to plan a special heart-shaped Valentine dessert. We cruised through Amazon.com and found these heart-shaped pans and molds for inspiration:

  • Heart-shaped bundt pan
  • Heart-shaped cakelet pan, three-tiered individual cakes and more
  • Heart-shaped 9″ cake pan
  • Heart-shaped 10″ cake pan
  • Heart-shaped donut pan
  • Heart-shaped foil baking cups for cupcakes or custard
  • Heart-shaped giant cookie pan
  • Heart-shaped mini muffin pan
  • Heart-shaped springform pan for cheesecake
  • Heart-shaped tube pan for angel food or sponge cakes
  • Heart-shaped whoopie pie pan
  •  
    HEART SHAPES FOR BREAKFAST

  • Heart-shaped egg poacher
  • Heart-shaped rings for fried eggs
  • Heart-shaped pancake pan
  •    

    heart-bundt-nordicware-230

    It’s easy to make this elaborately-shaped Valentine bundt cake: No decorating required! Photo courtesy Nordicware.

     

    heart-whoopie-pan-wilton-230

    Use a heart-shaped cookie cutter to make Valentine shortbread, or get a whoopie pie mold to create something even more special. Photo courtesy Wilton.

     

    Of course, you could simply grab the heart-shaped cookie cutter you already have, roll out cookie dough, and bake them plain. You could dip them in melted chocolate or add Valentine confetti or sprinkles.

    Or, you could yield to the temptation of whoopie pies, pick up this heart-shaped whoopie pie pan, and create memories.

    If you’re steering clear of desserts, even on Valentine’s Day, how about some heart-shaped ice cubes for your cocktail or glass of water? You can add some red food color to tint them pink.

     

      

    Comments

    FOOD HOLIDAY: Bake An Epiphany Cake

    In France, the holiday season continues into January with the feast of the Epiphany on January 6th, the 12th day after Christmas.

    For the occasion, pastry shops are filled with galettes des rois, Epiphany cakes. (The name actually translates to kings’ cake; a galette is a flat pastry cake.)

    The cake is traditionally—more of an almond puff pastry tart—is filled with frangipane (almond cream). Other fillings can be substituted, from almond paste (marzipan) to chocolate ganache to sliced apples. In the south of France, brioche is often substituted for the puff pastry.

    You can buy puff pastry (pâte à choux) or make your own with this recipe.

    The cake is often garnished with a metallic gold paper crown, and a charm is baked into the filling. Originally a baby, representing baby Jesus, today any trinket can be substituted. The person who finds the trinket in his or her slice becomes “king” for the day.

    A couple of years ago we published an Epiphany Cake recipe from Héléne Darroze, proprietor of a two-Michelin-starred restaurant in Paris.

    This year, we present François Payard’s slightly different recipe, with a bit of rum and almond extract (Darroze prefers a citrus zest flavor accent).

    It was a staple for French-born Payard, who grew up in Nice, where his grandfather owned a pastry shop (his father also was a pastry chef).

     

    king-cakes-2-pierrehermeFB-230

    Each baker puts his or her own design on top of the Epiphany Cake. These are from Parisian pâtissiér Pierre Hermé \.

     

    RECIPE: FRANÇOIS PAYARD’S GALETTE DES ROIS

    Ingredients

  • 1 pound puff pastry dough
  • 5 ounces (about 10 tablespoons)ground blanched almonds
  • 5 ounces (about 1 cup) powdered sugar
  • 5 ounces (10 tablespoons) softened butter
  • 2 whole eggs + 1 yolk
  • 1 drop almond extract
  • Optional: 1 tablespoon dark rum
  • 1 small toy or figurine (this year we used a silver dollar)
  •  
    Preparation

    1. MAKE the cream filling: Mix together the almonds and sugar. Add the creamed butter, the two whole eggs and rum; mix well together.

    2. DIVIDE the puff pastry dough in half; roll out each half into a 12-inch (about) circle. Lay one pastry round sheet on a very slightly greased baking pan. Pour the filling in the middle and spread without reaching the edge. Drop the toy into the filling.

    3. TOP carefully with the second circle of dough. With moist fingers, press firmly all around to seal the “cake.” Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking)

    4. DRAW some light, curved lines for decoration using a knife or fork. Make a few tiny cuts on the top to let out steam during cooking.

    5. BAKE for about 35 to 40 minutes in preheated 400°F oven. Check with an oven thermometer, as oven temperatures can vary. Remove when the pastry is golden. Cool and serve while still warm, if possible.

    We like ours with a dab of barely- (or non-) sweetened whipped cream or crème fraîche.

      

    Comments

    RECIPE: Trois Crèmes Cake

    In Mexico’s popular Pastel de Tres Leches or Tres Leches Cake, three forms of milk—condensed, evaporated and whole milk—are poured over a baked vanilla sponge cake to create a very moist comfort food.

    Here’s a Trois Crèmes Cake that uses crème fraîche three different ways for a much more sophisticated effect: a crème fraîche cake with hazelnut and crème fraîche filling, drizzled with salted vanilla crème fraîche caramel. The three different uses of creme fraiche make it very elegant.

    The recipe and photo are via Vermont Creamery, courtesy of Paul Lowe Einlyng, a native of Oslo, Norway, whose online magazine and blog will make you want to make everything. Paul now lives in New York City, where he working as a stylist, editor, publisher, magazine developer and blogger.

    RECIPE: TROIS CRÈMES CAKE

    Ingredients For The Cake

  • 1½ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1¼ cups sugar
  • ½ cup crème fraîche
  • 3 eggs, room temperature
  • 1 tablespoon vanilla or maple syrup
  • ½ cup chopped hazelnuts
  •    

    trois-cremes-caramel-cake_sweet_paul_vtcreamery-230

    Make your last cake of the year this beauty. Photo courtesy Sweet Paul | Vermont Creamery.

     

    Ingredients For The Caramel

  • 1 cup granulated sugar
  • 6 tablespoons lightly salted butter
  • 1/2 cup Vermont Creamery Madagascar Vanilla Crème Fraîche*
  • Pinch of flaky sea salt
  •  
    Ingredients For The Crème Fraîche Filling

  • 2 cups crème fraîche
  • 2 tablespoons confectioners’ sugar
  •  
     
    *If you can’t find Vermont Creamery Madagascar Vanilla Crème Fraîche, add a half teaspoon of pure vanilla extract to regular crème fraîche. It won’t be as wonderful, but it works.

     

    creme-fraiche-in-pail-beauty-vtcreamery-230

    Crème fraîche. Photo courtesy Vermont Creamery.

     

    Preparation

    1. MAKE the caramel. Pour the sugar into a dry saucepan and melt it over medium-low heat. it will first begin to get clumpy and then after a few minutes it will melt completely. Once the sugar is completely melted, carefully…

    2. ADD the butter, 1 tablespoon at a time. Be careful as the sugar will boil up as you add the butter. Stir to combine the butter completely into the sugar. Finally, drop the crème fraîche into the caramel a spoonful at a time while you stir it. It will boil up and sputter yet again. Mix until fully incorporated. Stir the mixture for about 1–2 minutes more until it reaches your desired consistency. Be careful if you are tasting your caramel because it’s super-hot! Remove from heat and allow to cool. You can store it for up to 1 week in a sealed container in the fridge. If so, you may want to microwave it slightly before serving or using it as a topping.

    3. PREHEAT the oven to 325°F. Grease and flour a 9-inch round cake pan. Combine the flour, baking soda and salt in a mixing bowl and set aside.

    4. CREAM the butter and sugar in a stand mixer until light fluffy. Add in the crème fraîche and mix until fully incorporated. Add in eggs one at a time and mix until fully incorporated. Add in the vanilla or maple syrup and chopped hazelnuts and mix until incorporated. Add in the dry flour mixture slowly and mix until all is incorporated.

     

    5. POUR the batter into a 9-inch round pan and bake for 45–60 minutes. Check for doneness with a toothpick starting at 35 minutes. The toothpick inserted in the center of the cake should come out clean. Remove from oven and allow to cool completely on a wire rack. When the cake is completely cool, slice it in half to create two equal layers of cake.

    6. PREPARE the crème fraîche filling by simply mixing the crème fraîche with the powdered sugar.

    7. PLACE the bottom layer on the cake plate and spread 2/3 of the crème fraîche mixture on the bottom layer. Drizzle a bit of the caramel on top of the filling and place the top layer on top. Spread the rest of the crème fraîche on top of the cake. Sprinkle with chopped hazelnuts and drizzle the caramel all over the top of the cake.

    8. SERVE immediately and store any leftover cake in the fridge, as the crème fraîche needs to be kept chilled.
     
    WHAT IS CRÈME FRAÎCHE

    Crème fraîche (pronounced crem fresh, French for “fresh cream”) is a thickened cream—not as thick as sour cream, more of the consistency of yogurt, which is an appropriate analogy because it is slightly soured with bacterial culture. Originally from Normandy, the dairy heartland of France, today it is used throughout Continental and American cuisines.

    Sour cream, which is more accessible and less expensive, can be substituted in most recipes; but crème fraîche has advantages: It can be whipped, and it will not curdle when cooked over high heat. In addition, it is usually a bit lighter in body than commercial sour creams, more subtly sour, and overall more elegant.

    Crème fraîche is made by inoculating unpasteurized heavy cream with Lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process. Thus, authentic crème fraîche cannot be made at home because generally, only pasteurized cream is available to consumers. To add Lactobacillus to pasteurized cream will cause it to spoil instead of sour.

    Crème fraîche is the ideal addition to sauces and soups because it can be boiled without curdling. Our favorite use is as a topping and garnish. Just a dab helps balance flavors and makes anything more delicious. Here’s more about crème fraîche plus a recipe to make your own.

      

    Comments

    RECIPE: Eggnog Crumble Bars

    If it’s a lazy day and you’ve got eggnog, bake these creamy Eggnog Crumble Bars for New Year’s Eve. “Crumble” refers to the streusel topping on the bars.

    The recipe is from Annie’s Eats for Go Bold With Butter. Check out both websites for more delicious recipes.

    Prep time: is 15 minutes, cook time is 35 minutes. While the bars are baking, check out the history of eggnog.

    “Grate whole nutmeg for these rather than using the pre-grated stuff,” Annie advises. “It definitely enhances the flavor.”

    RECIPE: EGGNOG CRUMBLE BARS

    Ingredients For 16 Bars
     
    For The Dough

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon cinnamon
  • 12 tablespoons cold unsalted butter, cut into small pieces
  • 6 tablespoons eggnog
  •    

    eggnog-crumble-bars-goboldwithbutter-230

    Another way to use eggnog in baking! Photo courtesy Go Bold With Butter.

     

    For The Filling

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup eggnog
  • 1 teaspoon vanilla extract
  •  

    organic-valley-eggnog-carton-230

    For breakfast, make Eggnog French Toast. Substitute eggnog for the milk, but do add the egg! Photo courtesy Organic Valley.

     

    Preparation

    1. PREHEAT the oven to 350°F. Line 8 x 8-inch baking pan with foil or parchment paper.

    2. MAKE the dough: Combine the flour, sugar, baking powder, salt, nutmeg and cinnamon in medium bowl; stir to blend. Add the butter, cutting it into the dry ingredients with a pastry cutter or two knives, until mixture resembles coarse meal. Add the eggnog and stir with a fork or knead very briefly, just until crumbly dough comes together.

    3. TRANSFER two-thirds of the dough mixture to the prepared baking pan and press down into the bottom of the pan to form an even layer.

    4. MAKE the filling: Combine the cream cheese and sugar in bowl of electric mixer. Beat on medium-high speed until smooth, light and fluffy. Blend in the egg, then the eggnog and vanilla, until smooth. Pour the mixture over the layer of dough in the baking pan. Crumble the reserved dough over top of eggnog mixture.

    5. BAKE—rotating the pan halfway through baking—until just set, about 25 minutes. Let cool to room temperature on wire rack. Chill well before slicing and serving.

     
     
    MORE RECIPES WITH EGGNOG

  • Eggnog Mini Bundts Recipe
  • Eggnog Mini Cheesecakes Recipe
  • Eggnog Panna Cotta Recipe Recipe
  • Eggnog Truffles Recipe
  • Eggnog Wreath Cookies Recipe
  • White Chocolate Eggnog Fudge Recipe
  •   

    Comments

    RECIPE: Eggnog Mini Bundts

    eggnnog-bundt-cakes-eatwisconsincheese-230

    For New Year’s Eve and New Year’s Day:
    eggnog mini-bundt cakes. Photo courtesy Eat
    Wisconsin Cheese.

     

    This recipe was contributed by Tieghan of HalfBakedHarvest.com to EatWisconsinCheese.com. Check out the great recipes on both websites.

    RECIPE: MINI EGGNOG STREUSEL BUNDT CAKES WITH EGGNOG MASCARPONE GLAZE

    Ingredients For 12 Mini Cakes Or 24 Super Mini Cakes

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon plus 1/2 teaspoon, divided
  • 1/2 cup brown sugar
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup eggnog
  • 1 tablespoon vanilla extract
  • Optional: 1 tablespoon plain or coconut rum
  •  

    For The Streusel

  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold butter
  •  
    For The Mascarpone Eggnog Glaze

  • 4 ounces mascarpone cheese, softened to room temperature
  • 3/4 cups powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon vanilla extract
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Butter two mini 6-cake bundt pans or 2 mini 12-cake bundt pans.

    2. MIX mix together the flour, baking powder, salt and 1/4 teaspoon cinnamon in small bowl. Set aside.

    3. WHISK together 1/2 cup brown sugar and 1/2 teaspoon cinnamon in another small bowl. Set aside.

    4. BEAT the butter and sugar in stand mixer or with hand mixer beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until completely incorporated. Beat another 2-3 minutes until light, fluffy and pale in color. With the mixer on low, slowly add the dry ingredients until fully incorporated. Add the eggnog, vanilla and rum. Beat until smooth.

    5. FILL each mini bundt mold 1/3 of the way full. Sprinkle the brown sugar and cinnamon mixture over the cakes and add the remaining batter, filling each cup to just under 3/4 full. Try not to over-fill the cups.

     

    eggnog-cartons-kemps-230

    Drink it and bake with it, too. Photo courtesy Kemps Dairy.

     
    6. BAKE 20-25 minutes, or until the cakes no longer jiggle. Remove from the oven and to cool in the pan for 10 minutes. Overturn the cake pan onto wire rack. Let the cakes cool completely.

    7. MAKE the streusel crumble: In a small bowl, stir together the brown sugar, flour and cinnamon. With pastry blender or two forks, cut in 3 tablespoons of butter until mixture looks like coarse crumbs. Press the streusel into the bottom and up the sides of an ungreased 9-inch glass pie plate. Bake about 10 minutes or until edges are golden brown. Cool slightly. With a fork, break the streusel into small pieces. Set aside to cool completely, about 30 minutes.

    8. MAKE the Mascarpone Eggnog Glaze: Add the mascarpone to a microwave-safe bowl and microwave 15 to 30 seconds or until the cheese is melted. Stir in the powdered sugar, eggnog and vanilla. Whisk until smooth.

    9. ASSEMBLE: Spoon the glaze over the cakes and top with the streusel. Drizzle with more glaze.

     
    MORE RECIPES WITH EGGNOG

  • Eggnog Mini Cheesecakes Recipe
  • Eggnog Panna Cotta Recipe Recipe
  • Eggnog Streusel Bars Recipe
  • Eggnog Truffles Recipe
  • Eggnog Wreath Cookies Recipe
  • White Chocolate Eggnog Fudge Recipe
  •  
    PLUS

  • Bundt History
  • Eggnog History
  •   

    Comments

    BOOK: Red Velvet Lover’s Cookbook

    It’s the best-selling flavor at New York’s Magnolia Bakery, L.A.’s Sprinkles Cupcakes, London’s Hummingbird Bakery and other cake emporia. Since 2005, its inclusion on restaurant menus has grown by more than 500%. It has been used to flavor coffee, tea, waffles, doughnuts, even fried chicken. It’s easy to find red velvet truffles, butter cookies, and even hot chocolate.

    Red Velvet is the flavor that came from—where, exactly?—to grab the spotlight.

    WHERE DID RED VELVET COME FROM?

    “The history of red velvet is not black and white,” says Deborah Harroun, author of the recently published Red Velvet Lover’s Cookbook.

    Stories detail its discovery in the 1870s in Canada and in the 1950s in Pennsylvania. Some give credit to the Deep South, where red velvet cake is topped with cream cheese frosting.

       

    red-velvet-lovers-cookbook-230

    A gift book for red velvet fans. Send it from Amazon.com. Photo courtesy Harvard Common Press.

     
    One claim is that the Waldorf-Astoria’s restaurant in New York City was the first to serve red velvet cake as we know it today. Harroun writes:

    “According to legend, a woman visited the Waldorf-Astoria, tried the cake, and fell in love. She wrote a letter to the hotel, asking if the chef would send her the recipe. The hotel did send her the recipe—along with a bill for $350. In retaliation, she made copies of the recipe and distributed them high and low.”

    That does sound like a legend; and the truth is, we don’t know where red velvet cake originated.

    SHOULD RED VELVET HAVE CHOCOLATE FLAVOR?

    Before we read the book, we were under the impression that red velvet cake should be a type of chocolate cake with red food coloring. Our mom has baked a recipe called Red Devil’s Food Cake since the 1950s.

    Think again, says Deborah: “The cocoa taste actually appears as just a hint when done correctly. I say that a red velvet cake or cupcakes taste like butter cake with just a hint of cocoa. It may be a hard flavor to describe, but once you’ve had it, you probably won’t forget it!”

    And while many committed bakers deride red velvet for its use of “fake” red food coloring, there are natural ingredients that can be used to achieve the same red hue: cranberries, other red berries, pomegranates. Mom used beets in her Red Devil’s Food Cake.

     

    red-velvet-cheesecake-230

    Red velvet cheesecake. Photo courtesy McCormick.

     

    A CORNUCOPIA OF RED VELVET RECIPES

    What initially appeared to us as a gimmick has become a bakery staple, like another arrival of the same time, the cake pop. (Their offspring: the red velvet cake pop.)

    In the book, Deborah presents the classics as well as a host of new, inventive uses for red velvet: red velvet biscuits, donuts, cheesecakes, icebox cakes, molten lava cakes, muffins, mug cakes, pancakes and even waffles.

    There are a dozen recipes for bars, brownies and cookies, plus red velvet rolls and breads. Don’t stop there: Make red velvet cannoli, churros, éclairs, snowballs and truffles.

    Even if your favorite red velvet lover doesn’t like to bake, he or she will be entertained just by the recipes and the photos.

    Order yours at Amazon.com.

     

      

    Comments

    TIP OF THE DAY: Embossed Cake Pan & Cake Mix

    Buy one for yourself, buy one as a gift, but turn holiday cake-baking into a no-fuss event with an embossed cake pan.

    A plain bundt or loaf cake is instantly decorated by the design embossed in the pan. Aside from an optional dusting of confectioners’ sugar, there’s no more work for you to do—a welcome time savings during the holidays or any time of the year.

    Nordicware has an extensive collection for every season. For the holidays, check out the Cathedral Pan and other winners, including Bûche de Noël, Christmas Village, Fairytale Cottage, Gingerbread House, Gingerbread Man, Holiday Tree, Holiday Wreath, Star of David and a dozen more.

    Pair the cake pan with a package of Nordicware’s terrific bundt cake mixes for a delightful gift.
     

    BAKING TIP

     

    holiday-tree-230

    It’s time for cake! One of numerous holiday-themed cake pans. Photo courtesy Nordicware.

     
    While the nonstick finish assures you that the cake will come out of the pan easily, and cleanup will be a breeze, it doesn’t hurt to take this extra step:

    Use Baker’s Joy, a nonstick spray with flour, to carefully spray all the nooks and crannies so the details are perfect.

      

    Comments

    STOCKING STUFFER: Sara Snacker Cookies

    If you’re Sara Snacker (legally, Sara Leand), your entrepreneurial journey began in college, where you built and ran a snack company out of your college dorm room, selling cookies and treats across the campus as well as to local merchants.

    Sara now has an an entire cookie company, focusing on the nostalgic flavors of childhood. They’re different, fun and above all else, tasty.

    The all-natural line includes:

  • Chipn’Etzel Original Cookies, made with potato chips & pretzel bits.
  • Chipn’Etzel Dark Chocolate Cookies, with chocolate chips added to the potato chips and pretzels.
  • Hot Chocolate Cookies, baked with rich dark cocoa, chocolate chips and mini marshmallows.
  • Ice Cream Cone Cookies, chocolate and vanilla chips and sugar cone bits.
  • Lemonade Cookies, baked with real lemonade.
  • S’mores Cookies, combining crushed graham crackers, mini marshmallow, and chocolate chips.
  •  

    snacker-230

    Sara Snacker: nostalgic cookie fun for the holidays. Photo by Hannah Kaminsky | THE NIBBLE.

  • Vanilla Milkshake Cookies, baked to taste like a real vanilla malt.
  •  
    Looking for a fun stocking stuffer? Check out SaraSnacker.com.
     
    We’re especially partial to the new flavors: Hot Chocolate, Ice Cream Cone and S’Mores.

      

    Comments

    STOCKING STUFFER: Brownie Brittle

    What a fun riff on conventional brownies.

    Brownie Brittle was invented by Sheila G. Mains, who liked the crispy, crunchy edges the brownies made in her bakery, decided to make things even crisper.

    She worked on the recipe until she had crispy square—the same rich chocolate taste as the brownies, but wafer-thin with an amazing crunch. They’re brownies turned into cookies.

    Today, Sheila G’s Brownie Brittle snacks are available in:

  • Chocolate Chip Brownie Brittle
  • Mint Chocolate Chip Brownie Brittle
  • Salted Caramel Brownie Brittle
  • Toffee Crunch Brownie Brittle
  •  
    A piece of Brownie Brittle is delicious by itself, with ice cream and with hot and cold beverages. As a stocking stuffer, the richly-hued bags are suited for festivities.

     

    brownie-brittle-mint-chocolate-chip-230

    One of four delicious varieties of Brownie Brittle. Photo courtesy Sheila G’s.

     

    You can punch hole in the top of the bag and add a ribbon.

    You can find Brownie Brittle at retailers nationwide, or at Shop.BrownieBrittle.com.

    Five-ounce bags are $3.99, one-pound bags are $8.99. There are gift boxes, samplers and variety packs.

    —Steven Gans

      

    Comments

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