This high-quality gingerbread house is “haunted” for Halloween.

Designed exclusively for Mackenzie Ltd., purveyors of fine gourmet foods, this spooky house is 100% edible.

Handmade with quality gingerbread, creepy (and tasty) characters decorate the house, along with candy corn, gumdrops, and other treats.

Delightful and delicious for kids and adults alike, the gingerbread house gets five-star reviews from givers and recipients alike.

The recipients will like it so much, it may become your annual Halloween gift!

Get yours here.
 
 
> The history of the gingerbread house.

> The history of Halloween.

> The history of the Jack o’Lantern.

> The history of Trick or Treat.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Nibble, nibble, little mouse. Who’s that nibbling at my house? (photos © Mackenzie Ltd.).

[2] Up-close and personal with yummy ghouls.

[1] Apple cobbler, one of our Top 10 desserts (photo © Pillsbury).

[2] Banana pudding, layered with whipped cream and Nilla wafers (photo © M. Sheldrake | iStock Photo).

[3] Fudgy brownies (photo © Cafe Delites).

[4] Carrot cake with a whopping four layers and cream cheese filling and frosting (photo © Sweet Street Desserts).

[5] Cheesecake with blueberry topping (photo © Pixabay | Pexels).

[6] Chocolate mousse (photo © Morton’s The Steakhouse).

[7] Crème brûlée (photo © Mad Max Chef | Unsplash).

[8] Key lime pie (photo © La Tourangelle | Facebook).

[9] Lemon bars (photo © King Arthur Baking).

[10] Rice pudding. Here’s the recipe (photo © Cafe Delites).

[11] Runner up: pecan pie (photo © Sara Cervera | Wesual | Unsplash).

[12] June is National Frozen Yogurt Month (photo Mr. Tin | CC BY ND 2.0 License).

Last month we asked a dozen friends and neighbors to name their favorite desserts, noting that we’d have a potluck dessert party on National Dessert Day.

We assigned the desserts, told everyone to have a very early, light dinner, and to arrive for dessert at 8 p.m.

We provided after-dinner drinks: Cognac, liqueurs (Amaretto, Bailey’s Irish Cream, Frangelico, Grand Marnier, Kahlúa, Sambuca), Cognac, Port, and sherry, plus coffee and tea.

Everything is self-service. We turned the dining room table into a buffet table.

A year of some 200 dessert holidays begins below.
 
 
OUR TOP 10 DESSERTS

Pecan pie and pumpkin pie were runners-up. Apple pie got about as many mentions as apple cobbler, but we chose the latter as easier for self-service.

For this party, dessert favorites like chocolate soufflé, ice cream, and lava cake were sidelined because they wouldn’t do well on a buffet.

Here are our Top 10 desserts, in alphabetical order (the corresponding photos are at left):

 
DESSERT HOLIDAYS

How many dessert holidays are there? In American cuisine alone, almost 200 (114 on this page alone, January through July), not counting baklava, cannoli, and other international favorites.

The list of holidays is so long that we’ve divided it. The other half, August through December will appear tomorrow.

Note that some of these holidays may not seem like “dessert.” Our thought was, for example:

 
> Here’s Part 2, August through December.
 
 
January Dessert Holidays

 
Beyond dessert: more January food holidays.
 
 
February Dessert Holidays

 
Beyond dessert: more February food holidays.
 
 
March Dessert Holidays

 
Beyond dessert: more March food holidays.
 
 
April Dessert Holidays

 
Beyond dessert: more April food holidays.
 
 
May Dessert Holidays

 
Beyond dessert: more May food holidays.
 
 
June Dessert Holidays

 
Beyond dessert: more June food holidays.
 
 
July Dessert Holidays

 
Beyond dessert: more July food holidays.
 
> Continue to Part 2, August through December.

¹January 3rd is National Fruitcake Toss Day commemorating the first fruitcake available for mail order. It was baked at the Collin Street Bakery in Corsicana, Texas, in 1896. Every year in Manitou, Colorado, hundreds of people gather to compete to see who can throw their fruitcake the highest or the greatest distance. Hopefully, the fruitcakes are wrapped and can be eaten afterwards, or else fed to the birds.

²Pączki (POINCH-key) are filled donut-like pastries found in Polish cuisine, filled with jelly, custard, or other sweet filling. They are a specialty pastry reserved for once a year in honor of Fat Tuesday (Mardi Gras), the precursor to the Lenten season, and the last day to indulge in foods before the traditional 40-day period of fasting before Easter. Pączki are made from a different dough than donuts, an especially rich dough that contains eggs, fats, sugar, yeast, and sometimes milk. They can be glazed, or covered with granulated or powdered sugar.

³33 Flavors Day is dedicated to ice cream! Some sources say that the holiday takes place on the anniversary of the opening of the ice cream shop, Baskin Robbins. Baskin Robbins is known for its 31 flavors, not 33, so it is unclear why the day is called 33 Flavors Day.
 
 

National Pasta Day is October 17th, and rice noodles may not be what you’d immediately think of. But this recipe is special, delicious, and packed with protein from tuna.

Thanks to Tonnino for the recipe (photo #1). We’re a big fan of their premium tuna in jars—plus, the regular tuna varieties are joined by those packed in flavored olive oil. Check out the Tonnino website. We’ve noted the different flavors below.

Food trivia: Pasta isn’t Italian. Pasta dough originated in China in the form of dumplings and thin noodles (i.e., the thin pasta that is called linguine or vermicelli in Italy.

> The history of pasta.

> The different types of pasta.

> All of the year’s pasta holidays are below.

> Pumpkin pasta recipes for fall are below.
 
 
RECIPE: RICE NOODLE SALAD WITH TUNA

Tonnino offers tuna in olive oil, tuna in spring water, and 10 tuna flavors in infused olive oil. See them below.

Amazon sells the Ginger Soy Tonnino Tuna in six-packs. It’s easy enough to use all six. Or, share them with friends.

Prep time is 10 minutes, cook time is 10 minutes.

The infused oil from the tuna provides dressing, but for more dressing (which we wanted), see this ginger soy dressing recipe.
 
Ingredients For 4 Servings

 
Preparation

1. MAKE the ginger soy dressing, if desired. Set aside.

2. COOK the rice noodles according to package directions, then rinse them with cold water. Set them aside in the colander to cool to room temperature.

3. ASSEMBLE the plates: romaine, noodles, tuna.

4. GARNISH with fresh chopped herbs (cilantro, basil, and mint) & chopped peanuts or cashews
 
 
TONNINO TUNA VARIETIES

 
The difference between albacore and yellowfin tuna:

 
 
A YEAR OF PASTA HOLIDAYS 

Ready, set, get your forks!

 
And how could we leave out:

 
 
MORE: PUMPKIN PASTA & PIZZA RECIPES
FOR FALL

[1] Tonnino’s Ginger & Soy Tuna and rice noodles combine into a delicious pasta salad (photos #1 and #3 © Tonnino).

[2] Rice noodles are used instead of Italian-style wheat pasta (photo © Sun Basket).

[3] Tonnino Ginger Soy Tuna is one of 10 flavors made with infused olive oil.

[4] Cilantro and lime are also popular Vietnamese garnishes (photo © Lindsay Moe | Unsplash).

[5] Bean sprouts are optional but provide a satisfying crunch with very few calories. If you like things hot, you can also add sliced jalapeños. (photo © Connor McManus | Pexels).

[6] A similar salad with grilled shrimp. Here’s the recipe (photo Recipe Tin Eats) .

[7] And another take: Vietnamese rice noodle salad with chicken. Here’s the recipe (photo © Drizzle And Dip).

[1] Halloween fun: a DIY caramel apple kit (photo #1 and #4 © Bonne Maman).

[2] Werther’s caramels are made in regular and sugar-free versions (photos #2 and #3 © Werther’s).

[3] You’ll have some caramels left over to enjoy after the apple is a sweet memory.

[4] Bonne Maman has two limited-edition seasonal flavors: Cranberry-Cherry Preserves and Pumpkin Spice Spread. Fig preserves are available year-round.

We love this idea from Bonne Maman. The maker of yummy preserves has yet another way for customers to repurpose their empty jars: a DIY caramel apple kit.

You can adapt the idea with whatever jars you have, to create DIY caramel apple gifts and party favors.

> A large version of photo #1 is below.

> The history of caramel apples.

> The history of Halloween.

> The history of Jack o’Lantern.

> The history of Trick or Treat.
 
 
RECIPE: DIY CARAMEL APPLES

We use Werther’s Chewy Caramels, which also are available in a sugar-free version.

We chose Granny Smith apples with stems, which have more appeal; but it’s purely optional.

The recipient will need to contribute a bit of milk or cream.
 
Ingredients For 1 Apple

 
We taped the stick to the back of the jar, and tucked a note into the jar with these instructions:
 
Instructions

1. CHOP the pecans.

2. RINSE and thoroughly dry the apple. Remove the stem and insert the stick into the center of the apple.

3. COVER a plate with parchment paper or wax paper and spray with nonstick cooking spray.

4. MELT the caramels in a microwave-safe bowl with a tablespoon or two of milk, cream, or evaporated milk. Let the melted caramel sit for a couple of minutes to cool.

5. DIP the apple in the caramel.

6. REFRIGERATE the apples for 15 minutes, or until the caramel has firmed up. Then roll it in the chopped pecans and lightly press the pecans into the caramel.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

There’s a special treat for lovers of triple-crème cheeses (the creamiest made—up to 75% butterfat).

The folks at Murray’s Cheese have enhanced one of the great triple-crèmes—St. Stephen from Four Fat Fowl—as a limited edition for the fall season (photo #1).

St. Stephen (the dairy is located in Stephentown, New York) is made in the Hudson Valley of New York, in small wheels blanketed with white, pillowy, absolutely edible rinds (photo #2).

Underneath the blanket is a silky paste with rich notes of sweet cream and sun-dried wheat.

Sometimes, Murray’s cheesemongers will tweak St. Stephen into what we at The Nibble call a torta or torte: a filling (sundried tomatoes and pesto; herbs, spices, nuts, etc.) between layers of cheese.

A memorable one for us was around Valentine’s Day 2022 when we purchased a torte of St. Stephen wrapped around a Pralus 45% cacao milk chocolate bar.

 
And now…
 
 
INTRODUCING BUTTERED PUMPKIN TRIPLE-CRÉME CHEESE

Murray’s latest torte (our word, not theirs) is the beautiful Buttered Pumpkin: St. Stephen x pumpkin spice (photo #1).

The silky triple-crème cheese has a filling made from some unaged St. Stephen cheese, blended with fall spices and annatto, a natural vegetable-based food coloring.

The result: a gorgeous burst of autumnal color and aroma in the center of a splendid cheese.

That warmth of spice mingles with the creamy paste, “like a bite of pumpkin pie made savory” says Murray’s.

They recommend serving it with Effie’s Oatcakes (photo #3) and spiced pecans.

But we’re happy to eat it plain, bite by bite, alone or with a glass of bubbly or Port.

Yes, happiness is a round of Buttered Pumpkin, all to oneself, all eight ounces of it.

Well…we could split it with a friend. Maybe.

Get yours here before it sells out.
 
 
YEAR-ROUND ST. STEPHEN TRIPLE-CRÉME CHEESE

For a regular wheel of St. Stephen, (photo #2) head here.

Murray’s suggests pairing it with:

 
It would not be too indulgent to order a wheel of each.
 
 
MORE EXCITING HALLOWEEN CHEESE

 
 
MORE TO DISCOVER

> The history of cheese.

> A year of cheese holidays.

> The history of pumpkin.

> The history of Halloween.

> The history of Jack o’Lantern.

> The history of Trick or Treat.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] This Buttered Pumpkin tort was made by Murray’s Cheese, using a base of St. Stephen triple-crème from Four Fat Fowl (photos #1, #2, #3, and #4 © Murray’s Cheese).

[2] St. Stephen, a celestial triple-crème.

[3] Effie’s Oat Cakes are a real find. They’re a Nibble Top Pick Of The Week and a perennial favorite (our review).

[4] Mimolette, what a Jack o’Lantern would look like if it were a cheese.

[5] One of our favorite goat cheeses, Coupole from Vermont Creamery (photos #5 and #6 © Vermont Creamery).

[6] Bonne Bouche, Coupole’s brother cheese. Both of these award-winning cheeses have wrinkled, Geotrichum rinds (completely edible) and a smooth, delicate paste (interior).