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Melt-in-your-mouth meringue ghosts. Photo © Michael Klashman | ButterFlourEggs.com. We loved this idea from Michael Klashman of ButterFlourEggs.com so much that we signed up for all of his blog feeds. Meringues are gluten-free, cholesterol-free airy bites. Airy ghosts are perfect Halloween fare. This recipe makes about 24 ghosts, each 2- to 3-inches: crunchy on…
Continue reading “HALLOWEEN: Make These Meringue Ghost Cookies”
Last month we wrote about Planter’s Peanut Butter, “the creamiest peanut butter ever.” But what if you don’t like a creamy, homogenized PB paste, writes a reader? Or the amounts of salt and sugar in your PB? Your dilemma can be solved in minutes, with a bag of peanuts and a food processor. You can…
Continue reading “TIP OF THE DAY: Make Your Own Peanut Butter”
We love a good pepper jelly—and not all of them are good. Many are just too sugary, throwing the sweet/heat balance way over to the sweet side. In eight years of reviewing specialty foods, the only pepper jelly lines we’ve liked enough to review are Aloha From Oregon, Cherith Valley and Diane’s Sweet Heat. And…
Continue reading “PRODUCT: Hellfire Pepper Jelly, Cream Cheese & More”
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