Year: 2014

TIP OF THE DAY: Halloween Cocktail Party

Posted on by thenibble

Toast All Hallow’s Eve with a Vampire Elixir. Photo courtesy Belvedere Vodka. There’s still time to invite friends to a Halloween cocktail party—costumes optional. Create your cocktail menu from these cocktail recipes: Bloody Eyeball Martini Bloody Vampire Martini Brandy-Based Cocktails Drunken Pumpkin Pie Candy Corn Cocktail Gin-Based Cocktails Harvest Moon Cocktail Kahlúa-Based Cocktails Pumpkin Divine…
Continue reading “TIP OF THE DAY: Halloween Cocktail Party” →

HALLOWEEN: Caramel Apple Cheesecake Recipe

Posted on by thenibble

Just in time for Halloween, we received this recipe from GoBoldWithButter.com. Instead of biting into a hard candy apple, this Candy Apple Cheesecake melts in your mouth. Plan ahead: You need to make the cheesecake a day in advance. The caramel sauce can be made a week in advance. Says blogger Bree Hester of Baked…
Continue reading “HALLOWEEN: Caramel Apple Cheesecake Recipe” →

RECIPE: Triple Peanut Butter Cookies

Posted on by thenibble

Back to school time always makes us think of our Nana’s peanut butter cookies. Nana was a traditionalist—just peanut butter and chopped peanuts. But for an extra bit of fun, add peanut butter baking chips, which are the third peanut component in these triple peanut butter cookies from Zulka Morena. Variations: Substitute toffee chips, chocolate…
Continue reading “RECIPE: Triple Peanut Butter Cookies” →

TIP OF THE DAY: Have A Temaki Party

Posted on by thenibble

What’s a temakeria? It’s a fast-casual style eatery featuring temaki, the made-to-order, cone-shaped “hand roll” sushi. Rice, raw fish and vegetables are wrapped in a sheet of nori, seaweed that pressed into thin sheets. In the case of Uma Temakeria, newly opened in the Chelsea neighborhood of Manhattan (64 Seventh Avenue at 14th Street), the…
Continue reading “TIP OF THE DAY: Have A Temaki Party” →

RECIPE: Apple “Jell-O” With Caramel Crème Fraîche & The History Of Jell-O

Posted on by thenibble

For sophisticated palates, here’s a riff on the Halloween caramel apple: apple gelatin with a cloak of caramel crème fraîche. It’s from CookTheStory.com, the website of Christine Pittman, a recipe developer and photographer. Check out the website for more delicious recipes. “For this recipe,” says Christine, “you combine apple juice and gelatin and then divide…
Continue reading “RECIPE: Apple “Jell-O” With Caramel Crème Fraîche & The History Of Jell-O” →