Category: Breakfast & Brunch

TIP OF THE DAY: 7 Ways To Make Blueberry Pancakes Without Fresh Blueberries

Posted on by thenibble

Sometimes food holidays make no sense. Why have National Blueberry Pancake Day on January 28th, when fresh blueberry season won’t begin for months. The North American blueberry harvest runs from April through late September. Imported blueberries from South America fill in the shelves from October to March. The imported blueberries are pricey and because they…
Continue reading “TIP OF THE DAY: 7 Ways To Make Blueberry Pancakes Without Fresh Blueberries” →

TOP PICKS OF THE WEEK: Nancy’s Petite Stuffed Bagels & Bantam Pancakes

Posted on by thenibble

[1] Nancy’s Petite Stuffed Bagels: delicious (photo courtesy Is This Really Is My Life). [2] Look for the box in the freezer section (photo Kraft Heinz).   This week we have a tie for Top Pick. Both sit in the freezer until you want them. And we want more and more of them. 1. NANCY’S…
Continue reading “TOP PICKS OF THE WEEK: Nancy’s Petite Stuffed Bagels & Bantam Pancakes” →

PRODUCT: New Chocolate Frosted Flakes From Kellogg’s

Posted on by thenibble

Chocolate Frosted Flakes joins the family, begun in 1953 with original Frosted Flakes. The line now inclues Kellogg’s Cinnamon Frosted Flakes, Kellogg’s Frosted Flakes Chocolate with Marshmallows, Kellogg’s Frosted Flakes Choco Zucaritas, and Kellogg’s Frosted Flakes with Marshmallows (all photos courtesy Kellogg’s).   “They’re grr-r-eat!” says Tony The Tiger, the cartoon character spokesman for Kellogg’s…
Continue reading “PRODUCT: New Chocolate Frosted Flakes From Kellogg’s” →

TIP OF THE DAY: Cooking With Pumpkin Liqueur

Posted on by thenibble

[1] For brunch, pumpkin liqueur French toast with an optional topping of sauteed apples (photo courtesy Domesticate Me | Peapod). [2] Baileys is one of a number of pumpkin liqueurs available in the fall (photo courtesy Baileys).   Last year we received a bottle of pumpkin liqueur, and put it to good use in Halloween…
Continue reading “TIP OF THE DAY: Cooking With Pumpkin Liqueur” →