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FATHER’S DAY & GOURMET GIVEAWAY: A Box Of Swirly Buns

As we write this, we’re enjoying our fifth flavor of swirly buns from Just Buns, a homey family business that aims to provide Americans with a better breakfast pastry (using Mama’s decades-old swirly bun recipe).

Send a box of the handmade, all-natural buns as a gift. Unlike the ginormous Cinnabon, here’s a more elegant bun that eschews the cloying icing and is just sweet enough for breakfast.

Each swirly bun is shrink-wrapped for freshness. Five days later, they’re still moist and soft—we don’t even need to give them a quick nudge in the microwave.

The menu lists 25 flavors, from Nutella and Peanut Butter and Chocolate (or Peanut Butter and Jelly) to savory varieties, such as Garlic & Parmesan and Onion & Parmesan. So far we’ve tried Almond, Blueberry, Black & White (dark and white chocolate), Chocolate, Cinnamon & Brown Sugar (the most popular flavor), and Toffee.

 

Send someone a swirly bun treat. Photo
courtesy JustBuns.com.

In addition to the Cinnamon, we’ve become a devoted fan of the Chocolate and Black & White varieties—a superior substitute for pain au chocolate that has all of the chocolate without the flaky crumb cascade of a croissant. Marzipan lovers will like the Almond variety—really almond marzipan, with a generous marzipan filling.

Now we’ve got to go back for more: the two Peanut Butter flavors, Raspberry, Chocolate Coconut and the two savory swirlies. We keep them in the freezer and restore them to swirly goodness in the microwave (20 seconds).

E-commerce is not yet up and running, so you can phone in an order or leave your request via the Contact Us form on the website.

Or, better yet, enter to win a dozen of the swirly buns in this week’s Gourmet Giveaway contest.

  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Pies & Pastry Section and enter your email address for the prize drawing. This contest closes on Monday, June 14th at noon, Eastern Time. Good luck!
  • Learn more about breads in our Bread Glossary, and check out the breakfast pastries and other baked goodies in our Pie & Pastry Glossary.

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GOURMET GIVEAWAY: Sea Cuisine Seafood

Whether you’re in the mood for Asian, Caribbean, Italian or good modern American cuisine, Sea Cuisine has an entrée for you.

If you win this week’s Gourmet Giveaway, you’ll be able to choose from a wide variety of chef-inspired recipes, including Tortilla Crusted Tilapia, Tuscan Parmesan Crusted Shrimp and Roasted Garlic & Herb Scallops.

Sea Cuisine specializes in restaurant-quality frozen dinners, finished in flavorful crusts or delicate sauces. Regardless of which ones you choose, you can be assured of a dish made with the finest ingredients.

  • THE PRIZE: Two winners will each receive coupons for five free Sea Cuisine entrées. Enjoy “seafood night” with your family and friends, or keep them in the freezer for those nights when you’re too tired to cook, yet what something yummy and high in protein. Approximate retail value: $35.00 each.
  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Seafood Section and enter your email address for the prize drawing. This contest closes on Monday, May 17th at noon, Eastern Time. Good luck!
  • To learn more about Sea Cuisine, download $1 off coupons and check out Sea Cuisine’s sweepstakes, visit SeaCuisine.com.

Yum: White Wine & Herb Shrimp. Enjoy
these and other choices as the winner—or go
for the $1 coupon. Photo courtesy Sea Cuisine.

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CONTEST: Call For Avocado Recipes

If you’ve got a special avocado recipe with a culinary twist, it could win $3,000.

Avocados originated in Mexico. Central Mexico’s sun-drenched climate; fertile, rich soil; and abundant rainfall combine to create a very creamy avocado. Check out the history of the avocado.

The Hass variety of avocado, grown in Mexico, is prized by chefs as the world’s finest. It’s our favorite avocado. While Hass avocados grow elsewhere, it’s important to note that as with coffee, Cabernet Sauvignon and any agricultural product, not all Hass avocados are created equal.

Mexico is the world leader in growing (and eating!) avocados. It’s also the only place in the world where the avocado tree blooms 4 times a year, so avocados are in season year-round. No wonder avocados are such a part of Mexican cuisine!

But that’s not what this recipe contest is about. Your amazing guacamole recipe won’t cut it. The goal here is to show what Avocados from Mexico can do outside of Mexican cuisine.

 

Take us beyond Mexican cuisine. Photo
courtesy AvocadosFromMexico.com.

So, enter an avocado recipe that introduce the fruit to another cuisine. Sure, avocados love cilantro and chiles. But how about avocados with pasta, chick peas, kasha or catfish? Add your own twist.

Here’s how to enter:

1. Post your recipe on your blog, community recipe site or Facebook page through May 12. (Only individuals 18 years or older living in the U.S. can enter). Write about it on your blog, if you have one, to fill us in on your avocado adventure!

2. Then enter it on AvocadosFromMexico.com, also by May 12.

3. Recipes will be judged on taste, creative use of the avocado and ease in preparation. The winner will be announced on May 24, 2010.

Hungry right now? Make Avocado Shrimp Boats.

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GOURMET GIVEAWAY #1: Picaboo Personal Recipe Book

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Create your own family cookbook (or any
type of album) with a customized Picaboo
book. Photo courtesy Picaboo.

Have you always wanted to create your own recipe book?

Do you want to create a memorable volume of recipes from different generations of your family?

Do you want to create a memorial to Grandma by publishing her recipes?

Do you have a special group of family members and friends who would treasure copies of a professionally bound, great-looking book of recipes, photos, memoirs and anything else you’d like to add?

Picaboo could be the answer! Picaboo is a fun and easy way to create a customized book of photos with captions, essays and more. You can create your own cookbook of family recipes, vacation journals, wedding albums, family photos for the grandparents—just about anything.

  • THE PRIZE: The winner of this week’s Gourmet Giveaway prize will receive a $50 gift certificate to use on Picaboo.com.
  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Best Reads Section and enter your email address for the prize drawing.
  • 25% DISCOUNT FOR NIBBLE READERS: If you aren’t the prize winner, you can still get 25% off your own custom photo books. Just order a Classic, Classic Leather or Classic Custom book by the end of May and enter SPRING25 at checkout.
  • Learn more about Picaboo Books at Picaboo.com.

 

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CONTEST: Vote For The New Dunkin Donuts Flavor

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Three of the 12 flavor finalists. Vote early,
vote often.

Time to judge the donuts!

Dunkin’ Donuts has announced the 12 finalists in the second annual “Create Dunkin’s Next Donut” contest from among 90,000 entries. The winner will receive a $12,000 grand prize and have his or her donut creation sold in participating Dunkin’ Donuts restaurants nationwide.

You can vote for your favorite flavor online through May 3rd at DunkinDonuts.com.

O.K.—our entry did not make the finals, but when we see how creative these entrants are, there are no sour grapes. So pick your favorite and vote:

  • “Cop Cake,” a cake donut with chocolate icing, topped with white sprinkles and chopped Reese’s Peanut Butter Cups (Chris Schinnerer, Clackamas, OR)
  • “Full Moon,” a cheesecake kreme-filled donut with white icing, topped with shredded coconut and Hershey’s Vanilla shavings (Pat Cooper, Ponte Verde Beach, FL)
  • “I Like You a Latte,” a chocolate cake donut with maple icing, topped with white and chocolate sprinkles (Rosemary Burian, Joliet, IL)
  • “Let Freedom ‘Ring’,” a blueberry cake donut with white icing, topped with red and blue sprinkles (Jack Turchetta, Cranston, RI)
  • “Mango Fandango,” a berry mango-filled glazed donut, topped with pink and orange sprinkles (Rachel Llanes, Miami, FL)
  • “Monkey-See Monkey-Donut,” a bananas foster-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings (Rachel Davis, Sharon, MA)
  • “Mornin’ Paper,” a chocolate butter kreme-filled donut with white icing, topped with chocolate sprinkles (Catherine Kunkle, Pittsburgh, PA)

Learn the history of the donut in our Pastry Glossary.

  • “Much A Do About Nut Things,” a chocolate cake donut with peanut butter icing, topped with shredded coconut and chopped roasted almonds (Stefanie Schwalb, New York, NY)
  • “Nut N’ Fancy,” a peanut butter-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings and whole Reese’s Pieces candies (Lisa Burns, Medford, NJ)
  • “Pumpkin to Pie-n For,” a pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings and graham cracker crunch (Kelly Rice, Orlando, FL)
  • “S’morgasbord,” a marshmallow-filled donut with chocolate icing, topped with graham cracker crunch (Chris Wiley, Medford, MA)
  • “Snack-o-Lantern,” a pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings (Jennifer Hayes, Hardwick, MA)

 

You can see the current leaders when you vote. So get that vote in!

Check out the history of the donut in our Pastry Glossary.

 

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