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TIP OF THE DAY: What To Do With Broken Chip Pieces

What do you do with all the broken chips at the bottom of the bag? Toss them?

Sure: We toss them right on top of plain Greek yogurt.

Or atop a green salad.

Or on top of mac and cheese or casseroles.

We never let those little pieces chips die heedlessly. We use them as croutons.

We use any chip pieces, plus cracker and pretzel pieces—anything crunchy. You can store all the crumbs in an airtight jar. A mix of crumbs will taste even better!

If you have enough, pulse them to an even consistency and use them as breading for chicken and fish.

Here’s the list of chips we’ve had. Can you add to it?


Taco Chip Croutons

Sweetgreen garnishes a green salad with tortilla chips. We use the broken chip pieces at the bottom of the bag. Photo courtesy Sweetgreen.

  • Bagel chips
  • Bean chips
  • Cassava/yucca chips
  • Chickpea chips
  • Corn chips*
  • Kale chips
  • Lentil chips
  • Naan chips
  • Pasta chips
  • Pita chips
  • Plantain chips
  • Potato and sweet potato chips
  • Rice chips
  • Soy crisps
  • Tortilla chips*/taco chips (and flavored tortilla chips)
  • Vegetable chips (e.g. beet, lotus root, yucca)
    *The main difference between the two types of chip is that a tortilla chip is cut from a whole tortilla, and a corn chip is made from corn meal.


    Maya Kaimal Naan Chips

    Stonefire Naan Bread

    TOP PHOTO: Maya Kaimal Naan Chips.
    BOTTOM PHOTO: Tandoori-cooked naan from



    The latest addition to our roster of chips are Naan Chips from Maya Kaimal Fine Indian Foods. Joining the company’s line of Chickpea Chips, they’re available nin Sea Salt, Rosemary and Almost Everything (onion, poppy and anise). You can find a store locator as well as e-tailers at

    One of the delectable family of Indian breads, naan (pronounced like the female name Nan) is a light, leavened bread, traditionally in a teardrop shape and cooked in a clay oven (see photo).

    The chips are baked in a proprietary flame-baked process meant to emulate a wood-fired tandoor oven. The process creates the signature blisters and bubbles of authentic naan flatbread (it took more than 40 tries to get it right).

    The toasty triangles are lighter and flakier than pita chips, and the seasonings are incorporated into the dough, not dusted on the surface.

    Enjoy them with guacamole, hummus or other dips; with cheese or soup; or simply crunch away.

    Maya Kaimal Naan Chips are Non-GMO Project Verified, certified kosher by OU, and vegan. for a suggested retail price of $3.49 to $3.99 per six ounce bag.



    TIP OF THE DAY: Thanksgiving Leftovers, Part 2

    We love these Thanksgiving leftovers recipes from Reynolds Kitchens.

    They created recipes for three popular American foods—waffles, tacos and pizza—to use up your leftovers at breakfast, lunch and dinner.

    FOR MORE RECIPES, see Part 1 of this article.


    For breakfast, start with a Thanksgiving Leftovers Waffle. Your stuffing becomes the waffle!

    If you don’t have enough leftover stuffing, you can make regular waffles (don’t add sugar) or toaster waffles and use the stuffing as a topping.

    Ingredients Per Waffle

  • 1/2 cup stuffing/dressing
  • Mashed potatoes
  • Shredded turkey
  • Gravy

    1. PLACE the stuffing onto a waffle maker and bake until slightly crispy on the outside. While the waffle cooks…

    2. WARM the turkey, mashed potatoes and gravy.

    3. ASSEMBLE: Place the stuffing waffle on a plate and top with mashed potatoes and turkey. Drizzle with gravy, or pass the gravy in a pitcher.



  • Stuffing/dressing
  • Mashed potatoes/sweet potatoes
  • Shredded turkey
  • Cranberry sauce
  • Gravy or salsa
  • Tortillas

    1. WARM the leftovers, such as sweet potatoes, turkey and cranberries.

    2. WARM the tortillas in the microwave or on the stove top.

    3. ASSEMBLE the tortillas, topping off with cranberry sauce, gravy and/or salsa.



  • Pizza crust
  • Mashed potatoes
  • Gravy
  • Other leftovers (turkey, vegetables, etc.)

    1. PREHEAT the oven to 400°F.


    thanksgiving waffle-230r

    Thanksgiving Leftovers Tacos

    Thanksgiving Leftovers Pizza

    TOP PHOTO: Waffles made from stuffing and topped with other leftovers. MIDDLE PHOTO: Tacos filled with leftovers. BOTTOM PHOTO: A pizza topped with leftovers. Photos courtesy Reynolds Kitchens.

    2. PLACE a piece of parchment atop a baking sheet, and top with a pre-made or homemade pizza crust. Spread leftover mashed potatoes and gravy around the crust.

    3. TOP with additional leftovers, such as turkey, stuffing and fresh herbs.

    4. HEAT until the crust is baked and the toppings are warmed through.


    Reynolds Oven Bags

    Reynolds Slow Cooker Liners

    TOP PHOTO: Just place the ingredients in an Oven Bag, bake, cook and eat. There’s no pan to wash! SECOND PHOTO: Use Slow Cooker Liners to have steel-cut oatmeal waiting for you in the morning. Just toss the liner. Photos courtesy Reynolds Kitchen.



    In case you think of Reynolds only as a manufacturer or aluminum foil, the company makes numerous other useful products for cooking, baking and roasting. All of them make clean-up so much easier.

    You can use the foil pans just once, or be economical and wash them for re-use (we throw ours in the dishwasher).

  • Foil (6 different types!)
  • Freezer paper
  • Pan lining paper
  • Parchment rolls, sheets and cookie baking sheets
  • Parchment lined baking sheet
  • Wax paper
  • Slow cooker liners
  • Baking cups
  • Oven bags
  • Heat & Eat containers
  • Reusable/disposable pans for casseroles, desserts, roasting
  • Specialty pans for bacon and fish
  • Bakeware pans with lids carriers
    See the full line.




    TIP OF THE DAY: Best Thanksgiving Leftovers Recipes

    The best Thanksgiving leftovers recipes. Throw everything into a galette or onto a pizza, with these recipes from three of our favorite food writers: The White On Rice Couple and Audra, The Baker Chick.

    Todd and Diane, the White On Rice Couple, cleverly tossed the leftovers into a galette. Visit their website and be awed by their recipes and photography.

    A galette is a rustic pie, made without a pie pan. The crust is formed by hand, leaving a bare edge to fold up around the ingredients. The shape can be round, rectangular or freeform; the filling can be be sweet or savory.

    The crust here is shortcrust pastry or pâte brisée (POT bree-ZAY), a flaky, buttery crust traditionally used for pies and quiches, sweet and savory. It has no leavening agent so does not puff up during baking. The dough can be made one day ahead and refrigerated, well wrapped in plastic; or it can be frozen for up to one month. The ball of kneaded dough is flattened into a disc or discs to allow it to chill faster (and similarly, to thaw faster if frozen).

    FOR MORE RECIPES, see Part 2 of this article.

    Ingredients For The Crust

  • 2-1/2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon sugar
  • 1 teaspoon kosher/sea salt
  • 1/2 cup ice water
  • Fresh herbs

    Thanksgiving Leftovers Recipes

    A savory galette is a perfect place for Thanksgiving leftovers. Photo © The White On Rice Couple.

  • Egg wash for brushing: 1 egg beaten with 2 tablespoons water (substitute heavy cream)
    Leftovers For The Filling

  • 1 cup mashed* potatoes
  • 1/2 cup gravy
  • 1 cup turkey and/or ham, shredded or diced
  • 1/2 cup Brussels sprouts or other cooked vegetables, sliced
  • 1/2 cup stuffing
  • 1/2 cup cranberry sauce (more to taste)
  • Fresh-ground black pepper, to taste
    *If you have potatoes that are not mashed, mash them.


    1. MAKE the dough. Place the flour, sugar and salt in a mixing bowl and whisk to combine. Add the butter pieces and with your hands, pinch them together with the flour mix until most of the large chunks of butter are broken up and there is no remaining dry flour.

    2. ADD just enough cold water for the mixture to bind together; forms it into a rough ball. Knead the ball just until the dough begins to become smooth. Never overwork dough or it will be tough when baked.

    3. DIVIDE the dough ball in half and roll each half into a ball, then flatten them into disks. Wrap each disk in plastic wrap and chill for at least 30 minutes or overnight. When ready to make the pie…

    4. PREHEAT the oven to 375°F. Line a baking sheet pan with parchment paper.

    5. LET the chilled dough sit at room temperature for 15 minutes. Dough will roll out best when is still cold to the touch. On a floured surface, roll the dough into a 12″ circle and transfer to the baking sheet.

    6. LAYER the fillings, including any fresh herbs, leaving a clean edge of 2 inches to fold up. Fold the edges of the dough over the filling, creasing and folding all the way around. Brush the folded-up crust with the egg wash or cream. Grind black pepper over the filling. Bake for 50 to 60 minutes, or until the crust is golden.

    7. SERVE hot, warm or at room temperature with knives and forks. If you have more gravy, pass it so that participants can pour more over the top of their slices.
    Click here to see a step-by-step video.


    Thanksgiving Leftovers Pizza

    Toss those leftovers onto a pizza crust, and
    add some mozzarella. Photo courtesy The
    Baker Chick.



    We adapted this recipe from Audra, The Baker Chick. Our leftovers are different from hers, and we put them in parentheses. See all of Audra’s recipes at
    Ingredients For One 14-Inch Pizza

  • ½ batch of pizza crust (or a 14″ ready made crust)
  • 1½ cups mashed potatoes (substitute mashed sweet potatoes)
  • Optional: leftover gravy
  • 8 slices of cooked bacon, crumbled (substitute diced or shredded ham, turkey or other protein)
  • 1 cup of sweet corn (substitute green beans, broccoli, Brussels sprouts or other leftover vegetable)
  • 3 scallions, sliced thin (substitute other onion)
  • 1½ cups shredded mozzarella cheese (mozzarella is best, but you can substitute other shredded cheese)
  • Optional: any other leftovers that work, e.g. arugula, cherry tomatoes, fresh herbs, raw kale or spinach

    1. PREHEAT the oven to 500°F and heat the pizza pan or stone along with it, for at least 30 minutes

    2. COVER the work surface with a sheet of parchment paper and place the dough ball in the center. Coat your hands with olive oil, then roll and spread the dough until it is thin and shaped. Form a thin crust ridge around the edge. Use a bit of extra oil as needed to spread the dough thinly.

    3. SPREAD the mashed potatoes on top, up until the crust rim. Optional: Drizzle the potatoes with gravy.

    4. SPRINKLE the bacon, corn and scallions on top of the potatoes. Add any other leftover ingredients you want. Then, top with any fresh herbs and the cheese.

    5. USE a cutting board or pizza peel to help transfer the pizza to the hot stone. Bake for 10-12 minutes, or until golden and crisp.

    What about the cranberry sauce?

    You can place dabs of it over the toppings but before the mozzarella, or serve it on the side so people can garnish their own slices.



    TIP OF THE DAY: Gobble Up Turkey Plates On Sale

    If you feel you could have done one more thing to dress your Thanksgiving table, we recommend turkey-festooned plates. They’re all on sale now for half price, maybe even less.

    The handsome tom turkey on these “Plymouth” porcelain salad plates greet guests when they come to the table. They plates can be used for desserts as well.

    They create an endearing family tradition. We always looked forward to seeing the turkey plates each year at our grandmother’s house; and when our mother or aunt hosted the dinner, Nana had to bring the turkey plates with her!

    Microwavable and dishwasher safe, a set of four salad/dessert plates is on sale for $29.98, regularly $59.95. They’re an online exclusive at

    A matching set of four dinner plates, bordered with a harvest garland of oak leaves and acorns, is $33.98, regularly $67.95.

    What are you waiting for? Gobble them up!


    Turkey Salad Plates

    Turkey plates make an elegant impression at the Thanksgiving table. Photo courtesy Williams-Sonoma.





    All of us at THE NIBBLE wish you a Happy Thanksgiving. We’re thankful to have you as a reader.

    Thoughts for the day:

    “I am grateful for what I am and have. My thanksgiving is perpetual.”
    Henry David Thoreau

    “When asked if my cup is half-full or half-empty my only response is that I am thankful I have a cup.”
    Sam Lefkowitz

    “When I started counting my blessings, my whole life turned around.”
    Willie Nelson

    “Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”
    Oprah Winfrey

    “If you are really thankful, what do you do? You share.”
    W. Clement Stone



    “Freedom From Want” | Norman Rockwell.




    FOOD FUN: PieCaken & Its Recipe

    PieCaken Recipe - David Burke Fabrick

    Piecaken from Zac Young @ Fabrick

    Zac Young’s Thanksgiving PieCaken. Photos
    Dillon Burke | sndwch creativ.


    Fans of the Lifetime series, Drop Dead Diva, will remember when April invented the Pake—pie plus cake—and opened her Pakery.

    Executive Pastry Chef Zac Young of the David Burke Group now makes the PieCaken for Thanksgiving, the dessert version of turducken. The three-layer confection consists of a layer of pecan pie, pumpkin pie and apple upside down cake, along with cinnamon buttercream.

    It’s sold at The Burke Group’s New York City restaurant, Fabrick for $49—and following an appearance on “Live With Kelly And Michael,” it’s pretty much sold out.

    You can try your hand at it with his recipe, below.

    A bit of PieCaken history:

    According to an article on, Charles Phoenix, whose Wikepedia bio calls “an author and chef whose work explores and celebrates 1950s and 1960s kitsch and Americana,” credits himself with creating the combo cake in 2007. He called it the Cherpumple or “The Monster” Pie-Cake: a three-layer cake stuffed with cherry, apple and pumpkin pies.

    The inspiration was the number of dessert plates used for Thanksgiving dinner, to accommodate his family’s traditional four desserts: three pies—cherry, pumpkin and apple—and a spice cake.

    Phoenix doesn’t claim to be the first person to bake a pie in a cake, but more the first person to have gone Internet-viral with it.

    And viral it is. Just do a search for PieCaken and you’ll turn up recipes galore.


    Ingredients For 8-12 Servings

  • 1 (9 inch) pumpkin pie (store bought or your favorite recipe—Zac uses the one from the back of the Libby’s can
  • 1 (9 inch) pecan pie (store bought or your favorite recipe)
    For the Apple Upside-Down Cake

  • 1 large Granny Smith apple
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
    *Buttermilk substitute: For 1/2 cup buttermilk, substitute 1 tablespoon of lemon juice or vinegar plus enough milk to make 1/2 cup.
    For the Cinnamon Buttercream Frosting

  • 4 large egg whites (totally clean, no bits of yolk)
  • 1 cup granulated sugar
  • 1 pound (4 sticks) unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

  • Whipped cream or ice cream for serving


    1. PREHEAT the oven to 350°F. Spray an 8” cake pan with nonstick spray and line with a round of parchment paper.

    2. MAKE the apple topping: Peel, core and cut the apple into quarters. Slice each quarter into very thin (1/16”) slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake for 10 minutes. The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, which is fine. Let the pan cool while you make the cake.

    3. MAKE the spice cake: Put the flour, baking powder, baking soda, salt and spices in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together. It’s actually easier to do this with a whisk than with an electric mixer; but if you really like the mixer, use it. Add both of the eggs and whisk until smooth. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.

    4. CAREFULLY POUR the batter over the apple layer. If you simply dump it on top, you run the risk of displacing the apples and ruining the pretty apple design, but it will still taste good.

    5. RETURN the pan to the oven and bake for 20 to 30 minutes, until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.


    PieCaken Slice - Zac Young

    Plain Pumpkin Pie

    TOP PHOTO: A slice of PieCaken up close. Photo courtesy Dillon Burke | sndwch creativ. BOTTOM PHOTO: A pumpkin pie becomes the center layer. Photo by Mike Johnson | SXC.

    6. MAKE the cinnamon buttercream frosting: Find a pot that will fit the bottom of the bowl of the stand mixer, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.

    7. PLACE the bowl on the mixer stand, fitted with the whisk attachment, and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.

    8. ASSEMBLE the PieCaken. It is easier to assemble if the pies are chilled. With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.

    9. PLACE the pecan pie on an 8-inch cake board or serving plate. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies. Add the scraps to the snack pile.

    10. USING an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. Zac likee to leave the top of the cake unfrosted so you can see the apples.

    11. REFRIGERATE the PieCaken for at least an hour, or tightly wrapped for up to 5 days. Let sit at room temperature for an hour before serving so the buttercream softens. Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water. Serve with whipped cream or ice cream.



    TIP OF THE DAY: Make Easy Rum Raisin Ice Cream

    Haagen-Dazs Rum Raisin Ice Cream

    Haagen-Dazs Rum Raisin Pint

    Look for it in stores or make your own Rum Raisin ice cream. Photos courtesy Häagen-Dazs.


    Our favorite Thanksgiving ice cream flavor is not Pumpkin, but Rum Raisin. It’s an old-fashioned flavor that seems very American (as rum was produced close to home, in the Caribbean). Actually, its roots are in Sicily; the history is below.

    It’s easy to make Rum Raisin from basic Vanilla ice cream:

    Marinate the raisins overnight in rum and sugar. Drain and stir the raisins into softened vanilla ice cream. Return the ice cream to the freezer to harden.

    Even easier: Use the rum-soaked raisins as a topping on vanilla ice cream, or interspersed in a parfait.

    TIP: We usually have a jar of rum-soaked raisins in the fridge, and give jars of it as gifts. It’s better visually to mix purple and golden raisins (sultanas). For Christmas, we add some dried cranberries; and also make a separate concoction of dried cranberries in a mix of rum and cranberry liqueur. All versions are delicious in a cup of hot tea.

    If you want to make Rum Raisin Ice Cream from scratch, here’s a recipe from Saveur.

    It’s so much more special than vanilla ice cream, with:

  • Apple pies and tarts
  • Sundaes and waffle sundaes with caramel or hot fudge
    Use the marinated raisins themselves as a topping on:

  • Bread puddings
  • Poached pears, compotes and other cooked fruit dishes
  • Rice pudding and other puddings


    In Sicily, where it originated, what we call Rum Raisin is known as Málaga. The Sicilians were the first to create Rum Raisin gelato, which was originally made with the local Marsala wine instead of rum.

    The raisins were soaked overnight in the wine and then mixed into vanilla gelato*. The sweet Málaga raisins with a burst of alcohol were a hit, and led to Rum Raisin/Málaga flavors in other desserts. Bread puddings, cakes (especially fruit cakes and pound cakes), cookies, custards, pastries, pies and puddings were all enhanced with rum-soaked raisins.

    A grass originally from the the Pacific islands of Melanesia and Polynesia, sugar cane was introduced to the Caribbean in 1493 by Christopher Columbus [sugar history and source].

    By the 17th century, the Caribbean had become the major source of sugar for the West. Molasses is a by-product of refining the cane juice into sugar. Rum was first made from fermented and distilled molasses, most likely on the island of Barbados, where plantation slaves discovered that molasses could be fermented into an alcoholic beverage and then distilled to remove its impurities.

    Fast forward to ice cream: As flavors proliferated in the U.S., rum-soaked raisins were as much a hit as they had been in Italy (the history of ice cream).

    According to, alcohol and ice cream were “pondered in the 18th century; commercially achieved in the USA during the 1930s.” A 1932 newspaper display ad in the Ardmore [Oklahoma] Daily Admoreite of January 14, 1932 declared, “Extra Special. Rum Raisin Ice Cream. Entirely New.” In 1970, President and Mrs. Richard Nixon gave a dinner in honor of President and Madame Georges Pompidou of France, which included pistachio and rum raisin ice creams in the shape of a melon.”

    In the early 1980s, Häagen-Dazs made sure almost all Americans could taste Rum Raisin, by launching the flavor—its fifth, after chocolate, coffee, strawberry and vanilla. It became a hit, but the company now has 24 basic ice cream flavors plus 9 gelato flavors, 7 artisan flavors and 4 sorbets. As a result, Rum Raisin has become a fall season flavor.

    But, just keep that jar of rum-soaked raisins in the fridge and vanilla ice cream in the freezer, and you can have it whenever you want.
    *The difference between gelato and ice cream.



    TOP PICK OF THE WEEK: Topperfino Chocolate Coffee Toppers

    Our Top Pick Of The Week gets high points for innovation, flavor and beauty.

    The clever folks at Topperfino have hand-crafted discs from premium Belgian chocolate, with a lovely assortment of designs. When a disc is placed atop a steaming cup of coffee or cocoa, the beverage transforms into a work of coffee art.

    The thin disc then melts into the cup, releasing a captivating chocolate aroma and—oh, yes—adding chocolate flavor.

    The best Topperfino experience is on a coffee with crèma on top, such as cappuccino or latte. But we tried it on everything, including plain coffee, hot milk and rooibos and chocolate tea blends. (Numi, Republic Of Tea and Zhena sell chocolate tea blends. Our favorite is Buccaneer from Serendipitea.)

    And, per the company’s suggestion, it even works on a bowl of hot cereal (which might finally get the kids to eat their oatmeal and drink their milk).

    Topperfino is a memorable gift for anyone who drinks coffee or hot chocolate, and will delight adults and kids alike. Each disk has just 25 calories, and you can skip the sugar so the calorie switch is even.

    Gently place the Topperfino chocolate topper on top of your coffee cup and watch it melt into a creamy chocolate-y flavorful addition to your morning Joe!


    Topperfino discs are made in dark chocolate in plain chocolate plus caramel, French vanilla and hazelnut, in more than a dozen designs. Milk chocolate toppers are available in caramel, French vanilla and hazelnut.


    Topperfino Chocolate Cup Toppers

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/gift box 230

    TOP PHOTO: Two different designs turn cups of coffee into art. BOTTOM PHOTO: Gift box. Photos courtesy Topperfino.

    And what lovely designs: animal prints, circles, coffee beans, geometrics, hearts, music, orbs, paisley and snowflakes, for starters.

    What are you waiting for? Get yours at Each box of 10 toppers is just $13.99. There’s free shipping with two boxes or more.

    TIP: We used some aerosol whipped cream that made it easier to place the disc on the hot beverage. When your toppers arrive, you’ll see what we mean.

    TRIVA: Topperfino happened ­by mistake! The inventor, an artist, loved to drink coffee with a bar of chocolate on the side (in France and Italy, a square of chocolate is oftened served with coffee). One morning, a piece of chocolate accidentally fell into his coffee and floated for a short time. The light bulb turned on. After countless tests, he created the unique blend of art and chocolate that he named Topperfino.



    TIP OF THE DAY: The Best Thanksgiving Dessert Could Be Bites

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/pumpkin cheesecake bites whiteonricecouple 230

    Bountiful Cookbook

    TOP PHOTO: Cut up the brownies, cheesecake and pumpkin, insert toothpicks, and everyone will enjoy dessert more by eating less. BOTTOM PHOTO: The photographers also cook. Take a look at their fruit and veggie-centric cookbook. Photos ©


    You know how you feel at the end of the turkey course at Thanksgiving dinner: stuffed to the gills (although it seems that the expression should be adapted to “stuffed to the drumsticks”).

    There’s still dessert to be had—delicious dessert(s) handmade with love. But no one really has room for a piece of pie or even that wonderful pumpkin cheesecake.

    Here’s a solution we adapted after seeing this photo from

    The couple comprises Todd and Diane, top professional food photographers who cook at home when they aren’t shooting someone elses’s fare. They also grow vegetables and have almost 40 fruit trees in their garden.

    And no surprise, they’ve written a cookbook, Bountiful, with each recipe featuring a vegetable or fruit as the star of the meal. You can also go to their website and sign up for social media posts. But back to the…

    1. Make desserts that are dense enough to be cut into squares, like bar cookies (that’s the category* for brownies, lemon bars, etc.). Below are recipes for cranberry, pecan, pumpkin and pumpkin cheesecake bars.

    2. Cut the bars into bite size squares, add a fancy toothpick and pass the plate. The theme: Enjoy dessert more by eating less. Even people who “can’t eat another bite” can have a satisfying bite or two. Everyone will thank you for coming up with such a smart solution.


  • Chocolate Pecan Pie Bars Recipe
  • Cranberry Bars Recipe
  • Cranberry Curd Bars on Walnut Shortbread Recipe
  • Marbled Pumpkin Cheesecake Bars Recipe
  • Pecan Pie Bars Recipe
  • Pumpkin Bars With Cream Cheese Frosting Recipe
  • Pumpkin Swirl Chocolate Brownies Recipe
  • Pumpkin Chocolate Chip Brownies Recipe
    *Bars are categorized as cookies instead of cake because they are finger foods that don’t require a fork.



    RECIPES: Alternative Holiday Potato Recipes

    If you don’t have sacrosanct holiday potato recipes, here are two outside-the-box ideas, one for mashed potatoes, one for sweet potatoes. Of course, they work on non-holidays, too. Both are from, one of our go-to sites for delicious recipes.


    Butter, buttermilk and blue cheese give these mashed potatoes a rich, tangy flavor. Prep time is 15 minutes, cook time is 15 minutes.
    Ingredients For 8 Servings

  • 2-1/12 pounds russet potatoes
  • 1 teaspoon kosher salt, plus more for seasoning
  • 2/3 cup buttermilk*
  • 6 tablespoons butter
  • 4 ounces blue cheese, crumbled, plus more for garnish
  • 1/4 cup chives, plus more for garnish
  • Freshly ground black pepper

    Blue Cheese Mashed Potatoes

    For lovers of blue cheese, this is potato heaven. Photo courtesy Go Bold With Butter.

    *Buttermilk substitute: For 1 cup buttermilk, substitute 2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup.

    1. PEEL the potatoes and rinse under cold water. Cut each potato into quarters and place in a 4-quart saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon kosher salt, then reduce heat to a low boil. Cook until the potatoes are tender and easily pierced with fork, about 12 minutes. Meanwhile…

    2. HEAT the buttermilk and butter together in a small saucepan over medium heat until the butter has melted and the mixture is hot but not boiling.

    3. DRAIN the potatoes, return to the pot and warm over low heat for 1-2 minutes so the moisture evaporates. Use a ricer, potato masher or food mill to mash the potatoes.

    4. STIR in the buttermilk mixture 1/3 cup at time, until the potatoes are the consistency you prefer. Stir in the crumbled blue cheese and chives, and season with kosher salt and freshly ground pepper to taste.

    5. TRANSFER to a a bowl and garnish with additional blue cheese and chives and serve hot.


    Thai Sweet Potato Recipe

    Sweet potatoes with Thai accents. Photo
    courtesy Foodie Crush | Go Bold With Butter



    These sweet potatoes are served in au gratin fashion, but baked in a butter sauce that’s infused with bright Thai flavors: chili sauce, fish sauce, garlic and ginger. Beyond the turkey, it goes well with everything: chicken, pork, beef and even fish.

    The recipe, developed by Foodie Crush, couldn’t be simpler. The biggest challenge is to thinly cut the sweet potatoes at an even thickness, to ensure even cooking time.

    If you’re hesitating about buying the Thai ingredients, they’re basic to most Thai recipes. They’ll inspire you to do more Thai cooking when the holidays are over.

    Prep time is 15 minutes, cook time is 30 minutes.

    Ingredients For 8-10 Servings

  • 2 pounds sweet potatoes, peeled and sliced into 1/4″ rounds
  • 3 tablespoons butter
  • 1 tablespoon ginger, peeled and grated or finely minced
  • 2 cloves garlic, minced
  • 1/3 cup honey
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chopped cilantro leaves for garnish

    1. PREHEAT the oven to 350°F. Layer the slices of sweet potatoes in a 9″x9″ or 8″x11″ baking dish.

    2. MELT the butter in small saucepan over medium heat. Add the ginger and garlic and cook for 1-2 minutes or until fragrant. Whisk in the honey. Add the fish sauce, chili sauce and soy sauce and pour over the potatoes.

    3. BAKE for 30 minutes or until the potatoes are easily pierced with fork. Garnish with cilantro leaves and serve hot.



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