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Today, 3/14*, has been named Pi Day: 3.14. As you learned in high school geometry, the Greek symbol is used in mathematics to represent the ratio of the circumference of a circle to its diameter, a constant which begins with 3.14159. THE HISTORY OF PI DAY Pi Day was founded by physicist Larry…
Continue reading “RECIPE: A Classic Key Lime Pie For Pie Day, 3.14”
[1] A tempting chocolate peanut butter layer cake. The recipe is below; photo courtesy King Arthur Flour. [2] You can bake it in a loaf pan or a conventional round layer (photo courtesy King Arthur Flour). [3] Buckeye candy: chocolate and peanut butter, shown here on a stick. It’s equally delicious without the stick (photo…
Continue reading “RECIPE: Chocolate-Peanut Butter Layer Cake (Buckeye Chocolate Cake)”
[1] The chocolate remains hidden until you dig into the muffin (photo courtesy Agnese Italian Recipes. [2] You can buy pistachio flour or grind your own from pistachio nuts. See the technique below (photo courtesy Gourmet Food World). [3] For more festiveness, look for green foil muffin/cupcake liners (photo courtesy Fox Run). February 26th…
Continue reading “RECIPE: Pistachio-Chocolate Muffins For St. Patrick’s Day”
It’s February 23rd, National Banana Bread Day, and there’s only one thing for us to do: Bake a loaf, with lots of chocolate chunks. We prefer making ours with overripe bananas [photo #3]: brown peel = more pronounced flavor. Our friend Beth swears by using frozen bananas (we haven’t tried that yet). The recipe is…
Continue reading “RECIPE: Banana Bread Recipe & The History Of Banana Bread”
Only one of us at THE NIBBLE follows a gluten-free diet, but all of us like to taste the products that are so good, no conventional eater would notice they were GF. This week’s product selection is certified gluten free, but anyone at any table should be happy to eat them. We present them in…
Continue reading “PRODUCTS: Great Gluten-Free Breads, Crackers & Cookies”
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