And oh my goodness, after one sip you’ll never want to be without it.

Like instant hot cocoa, Peanut Hottie is a powder that is simply dissolved in hot water. With delectable peanut butter flavor and aroma, it has just 83 calories per six-ounce cup. It’s caffeine free, and packs a bit of protein from the peanuts.

Note that the container says there are 13 servings worth of drink powder, but made a few mugs and found that we could use up the contents in six or seven large mugs. No complaints—it just means we had to buy more, sooner.

And we stocked up big-time. Peanut Hottie will be our stocking stuffer and small gift for Holiday 2014.

You can find Peanut Hottie at Wal-Mart and other retailers. Here’s a store locator.

Or, buy it online:

 
The idea for Peanut Hottie came to co-creator Lisa Gawthorne, owner of Bravura Foods Ltd in the U.K., when she washed down a spoonful of peanut butter with a sip of hot tea. Captivated by the deliciousness, she tried to find a hot peanut drink. Nothing existed, so she and co-creator Karl Morris decided to make it themselves.

Peanut Hottie is gets our vote for the hot product of the year. You’ll go nuts for it.

Discover more at PeanutHottie.com. Check out the recipe for a Peanut Hottie Milkshake.

A steaming cup of Peanut Hottie. There’s also Chocolate Peanut Hottie. Photo courtesy Peanut Hottie.

Yesterday we published a list of hors d’oeuvre picks and bites for holiday entertaining. Today, it’s on to desserts!

These irresistible desserts are easy to make and almost guiltless. Enjoy just a bite or two instead of a full-size dessert.

Not only are they the best way to enjoy some sweetness at the end of a big feast, but they’re lower in calories. And you can have a few different varieties for a miniature “dessert sampler.”

From the Wisconsin Milk Marketing Board (EatWisconsinCheese.com), you can see all the images and download a recipe brochure.

Serve a selection of five or so different choices.

You can use ordinary toothpicks, but special (and inexpensive!) party picks will make your miniature desserts even tastier. Click on the links to check out:

During the holiday season, one of America’s great producers of artisan butters, Vermont Creamery, creates a variation of their award winning Cultured Butter: Cultured Butter with Maple & Sea Salt.

The contrast of salty crunch with the sweetness of maple is delicious on pancakes and waffles, stirred into hot oatmeal, baked into cookies, melted over roasted squash or other veggies, potatoes and rice, or simply spread over a warm piece of crusty bread or toast. The combination of sweet and savory is a hit.
 
 
WHAT IS CULTURED BUTTER?

In France and other parts of Europe, butter is cultured by adding live bacteria to the cream before churning. The fat content of the butter has to be a minimum of 82% (in the U.S. it can be as low as 80%). The culturing process enhances the sweetness of the butter and brings out a subtle tanginess.

In the U.S, most butter isn’t cultured; the cream goes straight to the butter churn without added bacteria. This is known as sweet cream butter.

This recipe comes to us from Carey Nershi of the blog Reclaiming Provincial via Vermont Creamery. The combination of coconut milk, crème fraîche and sriracha add an unexpected twist. Find more exciting recipes at ReclaimingProvincial.com.

For a related dish, check out the French Provençal dish, tian.

This looks so great in the pan that we made ours in a casserole dish that could go straight from oven to table.

Note that you can substitute quality unsalted butter (like Cabot’s) for the Vermont Creamery cultured butter. Add 1/8 teaspoon of maple sugar (or to taste) and a pinch of sea salt as a substitute.

Ingredients

1. PREHEAT the oven to 375°F. Melt the butters over low heat on the stove top, then mix together with olive oil and set aside.

2. PEEL the sweet potatoes, then slice crosswise as thinly and evenly as possible (between 1/8” and 1/16” is ideal). A mandoline will make the task far easier.

3. BRUSH a healthy coating of the butter and oil mixture over the inside of an 8” or 9” baking dish or skillet and sprinkle with a pinch of coarse sea salt. Arrange the potatoes in the dish, brush with the remaining butter and oil and sprinkle with the remaining salt.

4. ROAST the potatoes for 1 hour and 15 minutes, or until the middle of the potatoes are tender and the tops begin to brown and crisp. (The exact time will depend on your oven and on how thinly you’ve sliced the potatoes. Test them with a fork to make sure they’re tender in the middle.) Remove from the oven and let rest for 10 minutes. While the potatoes are resting…

5. WHISK together the coconut milk, crème fraîche, and sriracha in a saucepan over medium heat, until just warmed.

6. POUR half of the sauce over top of the potatoes and sprinkle with half of the minced cilantro. Combine the remaining sauce and cilantro and serve alongside the potatoes, for guests to use as desired.
 
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*Sriracha, pronounced see-RAH-jah, is a Thai hot chili sauce. It is made from red chiles, distilled vinegar, garlic, sugar and salt; and is aged for three months or longer. Unlike American hot sauces such as Tabasco, which are vinegar sauces that are infused with hot chiles, sriracha is primarily puréed chiles, making it a much thicker sauce. The sauce is named after the coastal city of Si Racha in eastern Thailand, where it was first made and marketed.