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Whiskey Sour Candied Pecans Recipe For National Whiskey Sour Day

Here are some munchies for National Whiskey Sour Day, August 25th: Whiskey Sour Candied Pecans, inspired by the classic cocktail.

The recipe was developed by our colleague Hannah Kaminsky of Bittersweet Blog for the recipe.

“These are an intoxicating treat: aromatic and heady, sweet and sour with a subtly bitter edge, buttery yet bright.

“The simple preparation belies the incredibly complex flavors that develop. This isn’t your average spiced party mix that can be munched mindlessly; each crisp toasted nut delivers a bold infusion of flavor.”

Use your whiskey of choice: Bourbon, Canadian, Irish, Scotch, Tennessee, etc.

> The different types of whiskey.

> The recipe for a Whiskey Sour cocktail.

> The history of the Whiskey Sour.

> The history of whiskey.

> Whiskey vs. whisky, the different spellings.

> Homemade sour mix recipe.

Serve these nuts in a bowl or a rocks glass, as in photo #1.

You can also toss them into salads and cooked grains, and use them to garnish ice cream and pudding (custard, mousse, etc.).

Prep time is 3 minutes and cook time is 9 minutes.
Ingredients For 2 Cups (6-8 Servings)

  • 2 cups raw pecans
  • 2 tablespoons butter
  • 1/4 cup whiskey
  • 1/4 cup granulated sugar
  • Optional: 4-5 drops Angostura bitters
  • 2 teaspoons lemon zest
  • 3/4 teaspoon flaky or coarse salt (ideally, Maldon sea salt)

    1. COMBINE the pecans and butter in a large skillet over medium heat. Cook, stirring frequently, until the butter has melted and the nuts are highly aromatic and golden brown; 4-5 minutes.

    2. ADD the whiskey, sugar, and bitters, mixing well to combine. Continue cooking until the sugar has dissolved and any excess liquid has evaporated; 2-4 minutes. The nuts should be lightly glazed and evenly coated.

    3. TRANSFER the nuts to a piece of parchment paper or a silicone baking mat. Separate them to the best of your ability so they don’t harden into one big clump.

    4. SPRINKLE evenly with lemon zest and salt. Let cool completely and enjoy. You can store the nuts in an airtight container for up to two weeks at room temperature.



    Candied Pecans In A Shot Glass
    [1] Whiskey Sour Pecans, an easy recipe (photo © Hannah Kaminsky | Bittersweet Blog).

    Whole & Shelled Pecans
    [2] Start with raw pecans (photo © The American Pecan Council).

    Maker's Mark Bourbon Bottle
    [3] You don’t have to use a top-shelf whiskey, but if you have it, why not (photo © Fandom Powered By Wikia).

    Whiskey Sour On The Rocks
    [4] A Whiskey Sour. Here’s the recipe (photo © Dam Jaime | Unsplash).



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    Hawaiian Pizza Roll-Ups Recipe For International Hawaiian Pizza Day

    A Platter Of Hawaiian Pizza Roll-Ups
    [1] Hawaiian Pizza roll-ups (photos #1 and #2 © Dole).

    Can Of Dole Pineapple Chunks
    [2] Chop pineapple slices or chunks so that they roll smoothly.

    Slices Of Ham
    [3] Add slices of ham (photo © Fresh Direct).

    Philadelphia Cream Cheese Package
    [4] Spread the tortillas with cream cheese (photo © Bay Business Help).

    A Hawaiian Pizza For International Hawaiian Pizza Day
    [5] Hawaiian pizza: pineapple and ham (photo © Kitsch Cafe | Baltimore).

    Pineapple Pound Cake
    [6] Pineapple pound cake. See the recipe link at right (photo © Hannah Kaminsky | Bittersweet Blog).

    Grilled Pineapple
    [7] Grilled pineapple. The recipe link is at right (photo © Hello Fresh).


    August 20th is International Hawaiian Pizza Day, a pie made with ham and fresh (or canned) pineapple on a traditional tomato sauce and mozzarella base.

    But, surprise: Hawaiian pizza was not invented in Hawaii but in Canada. There, it was made with Canadian bacon instead of ham.

    Here’s the history of Hawaiian pizza.

    This year, we present a recipe from Dole: Maui Pizza Rollups. It’s much faster to make than a pizza: just 15 minutes of prep time.

    > International Pineapple Day is June 27th.

    > National Glazed Spiral Ham Day is April 15th.

    > National Pizza Day is February 9th.

    > National Snack Day is March 4th.

    > The history of pineapple.

    > The history of ham.

    > The history of pizza.
    Ingredients For 6 Servings, 24 Rollups

  • 3 (8-inch) regular or whole wheat tortillas, warmed
  • 3 tablespoons cream cheese, softened (use fat-free if desired)
  • ¼ cup marinara sauce
  • 6 slices ham (use plant-based deli slices if desired)
  • ½ cup finely chopped and drained DOLE pineapple
  • 1/3 cup shredded mozzarella cheese (whole or part-skim)
  • Optional: olives or capers

    1. ADD the optional olives or capers to the cream cheese, if using. Then spread the tortillas with the cream cheese and marinara sauce.

    2. TOP with deli slices, pineapple, and mozzarella cheese.

    3. ROLL the tortillas tightly around the filling; tightly wrap them with plastic wrap.

    4. REFRIGERATE the tortilla rolls for at least 1 hour or up to 1 day.

    5. REMOVE the plastic wrap from the tortilla rolls; slice crosswise into 8 (1-inch-thick) slices.

    Savory Dishes

  • Ambrosia Salad
  • Baby Pack Ribs With Pineapple
  • Baja Shrimp Pizza With Pineapple
  • Butternut Squash Tacos Al Pastor
  • Calypso Pizza
  • Cashew-Encrusted Cheese With Pineapple Wine Sauce
  • Chickenchita Wrap
  • Chicken Meatballs With Grilled Pineapple
  • Coconut Shrimp With Spicy Pineapple Sauce
  • English Muffins With Pineapple
  • Grilled Salmon With Pineapple Salsa
  • Hawaiian Ham Sandwich
  • Lani-Ono Island Chicken With Pua Lei Pineapple-Mango Salsa & Maika’i Coconut-Macadamia Rice
  • Pineapple Honey Adobo Glaze For Ham
  • Pineapple Gazpacho
  • Pineapple Mango Chicken
  • Pineapple Rum BBQ Sauce
  • Pork Burgers With Pineapple Chutney & Bacon/li>
  • Salmon Skewers In Pineapple
  • Thai Red Curry With Crab & Pineapple
  • Veggie Burgers With Grilled Pineapple
    Sweet Dishes

  • Coconut Pineapple Rum Flan
  • Grilled Pineapple & Strawberry Skewers
  • Grilled Pineapple Right Side Up Cake
  • “Halloween” Fruit Salad
  • Heavenly Hash
  • Hummingbird Coffee Cake
  • No-Bake Frozen Pineapple Cheesecake
  • Piña Colada Cheesecake
  • Pineapple Chipotle Ice Pops
  • Pineapple Pound Cake
  • Rum-Grilled Pineapple & Peaches (great over ice cream)
  • Vanilla Pineapple Pudding

  • Aloha Gin Cocktail
  • Bailey’s Piña Colada
  • Coconut Rum, Blue Curaçao & Pineapple Juice Cocktails
  • Fruit & Gingerly Cocktail
  • Gourmet Piña Colada
  • Original Piña Colada Recipe
  • Piña Colada Jell-O Shots
  • Piña Colada With Grilled Pineapple
  • Piña-Coco Spritzer
  • Pineapple Agua Fresca
  • Pineapple Iced Tea
  • Pineapple Juice Recipes
  • Pineapple Coconut Mojito
  • Pineapple Margarita
  • Pineapple Mojito
  • Pineapple Pisco Punch
  • Pineapple Rosemary Wine Cooler
  • Rum Cocktails
  • Rum Punch
  • Tequila Shooters With Pineapple

  • Jardine’s Pineapple Chipotle Salsa
  • Pinkglow Pineapple
  • Sunsweet Dried Pineapple




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    Shake Your Sriracha Sauce, A Dried Sriracha Spice From Pereg

    August 19th is National Hot & Spicy Food Day. You could slice up some jalapeños, or add hot sauce to your dishes. Or, you could shake on this new dried Sriracha spice.

    Spice manufacturer Pereg has re-formatted Sriracha sauce in a dried form.

    You can now shake Sriracha on every dish you serve, infusing it with a captivating, aromatic heat (it even works with fruit salad and sorbet).

    The dry spice blend is a fusion of fiery flavors or the famous “rooster sauce” that adds a twist to your culinary creations.

    It’s a “secret ingredient” that can transform your cooking with zero effort.

    Sriracha sauce is a hot chile-garlic blend, and Pereg’s version follows the recipe: a blend of crushed red chili peppers, paprika, garlic, and citric acid.

    The spice blend encapsulates the bold heat of Sriracha sauce in a convenient, dry powder.

    Just a bit will add depth and complexity to your food, enhancing the flavors with a fiery kick and hints of garlic. The citric acid creates a tantalizing tang.

    Shake it on:

  • Chips
  • Chicken
  • Fries
  • Grilled cheese
  • Guacamole and hummus
  • Popcorn
  • Pizza
  • Rice and other grains
  • Pizza
  • Roasted chickpeas and nuts
  • Sandwiches
  • Roasted cauliflower
  • Wings
    Mix it into:

  • Creamy dressings
  • Dips
  • Mayonnaise
  • Marinades
  • Rubs
  • Vinaigrette
  • Yogurt

    Are you ready to add a fiery twist to your culinary creations?

    Pereg Sriracha Spice Blend is available on the company website

    Stock up for party favors and stocking stuffers.
    > The history of Sriracha sauce.

    > What is gochujang sauce?

    > The different types of chiles.

    > The Scoville Scale, which ranks the heat levels of different chiles.

  • Best Chicken Wings & Sriracha Sauce
  • Crispy Sweet Potato Roast
  • Homemade Ketchup With Sriracha
  • Red Curry Shrimp With Sweet & Sour Dipping Sauce
  • Spicy Thai Peanut Noodles
  • Sriracha Kettle Corn
  • Sriracha Bacon Candy Bites
  • Sriracha Palmiers

    Dish Of Pereg Dried Sriracha Blend
    [1] Add a pinch of heat to Pereg’s dried Sriracha Spice Blend (photos #1 and #2 © Pereg Gourmet).

    Jar Of Pereg Dried Sriracha Blend
    [2] The 3.2-ounce bottles are great party favors and stocking stuffers.

    Bottle Of Huy Fong Sriracha Sauce
    [3] The original: Huy Fong Sriracha sauce, made in California (photo © Steven Depolo | Wikipedia).

    Bowl Of Sriracha Kettle Corn
    [4] Dried Sriracha lets you add spice to foods like popcorn without getting it soggy (photo © Hannah Kaminsky | Bittersweet Blog).

    A Bottle Of Sriracha  Sauce With Roast With Chicken
    [5] A benefit of dried Sriracha: no drippy sauce (photo © Rick Barrett | Unsplash).





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    Ice Cream Pie Recipes For National Ice Cream Pie Day

    Chocolate Peppermint Ice Cream Pie
    [1] You don’t need to wait for the holidays to enjoy a peppermint ice cream pie. Just smash striped peppermint candies for the topping. Here’s the recipe (photo © Hostess With The Mostest).

    Almond Caramel Ice Cream Pie
    [2] This almond caramel ice cream pie has a biscotti crust. The recipe is at the right (photo © DeLallo).

    Slice Of S'mores Ice Cream Pie Recipe With Marshmallows On Top
    [3] This s’mores ice cream pie is topped with s’mores ingredients: chocolate, graham crackers, and marshmallows. Here’s the recipe (photos #3 and #4 © Go Bold With Butter).

    A Slice Of Sweet & Salty Ice Cream Pie With Caramel Sauce
    [4] How about a Sweet & Salty Ice Cream Pie? Here’s the recipe.

    Mud Pie: Coffee Ice Cream & Hot Fudge
    [5] Mud pie: chocolate crust, coffee ice cream, fudge topping. Here’s the recipe (photo © Foods Guy).

    Slice Of Strawberry Ice Cream Pie
    [6] The famed strawberry ice cream pie circa 1960 at The Savannah Room in Athens, Georgia (photo © Cassie Wright Photography | The Savannah Room | Georgia Center).

    Duke's Original Hula Pie, macadamia ice cream with cold and hot fudge
    [7] Macadamia nut ice cream and fudge make Kimo’s Original Hula Pie, which debuted in 1977 in Maui, a fan favorite (photo © Duke’s Beach House | Facebook).


    August 18th is National Ice Cream Pie Day. There are recipes as easy as buying a quart of ice cream and a ready-made pie crust, and from-scratch recipes that let you create the ice cream pie of your dreams.

    National Ice Cream Pie Day is August 18th. National Ice Cream Day is the third Sunday in July. National pie day is January 23rd.
    While the history of ice cream pie seems to be lost to history, we do have:

    > The history of ice cream.

    > The history of pie.

    > The history of pie à la mode.

    > The history of ice cream pie is below.

    This recipe uses biscotti crumbs for the crust—a delightful surprise at first bite. Thanks to DeLallo for the recipe.

  • 1 (7-ounce) package almond biscotti
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 3 cups vanilla ice cream
    For The Topping

  • 1/2 cup light brown sugar
  • 1/4 cup unsalted butter, cubed
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 biscotti cookies, crushed

    1. PREHEAT the oven to 350˚F.

    2. MAKE the crust. Process the biscotti in a food processor until finely crumbed. Whisk together the biscotti crumbs, sugar, cinnamon, and salt.

    3. ADD the butter. Blend with a fork until the mixture comes together.

    4. PRESS the mixture evenly into an 8-inch pie dish. Bake for 15 minutes, until golden and set. Transfer to a wire rack to cool completely, then freeze the crust for 1 hour.

    5. SOFTEN the vanilla ice cream at room temperature for 5 minutes. Spoon the ice cream into the frozen crust. Spread with a spatula for an even surface. Cover with parchment paper and freeze for 5 hours.

    6. MAKE the topping. Combine the brown sugar, butter, and heavy cream in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly until the butter has melted completely.

    7. REDUCE the heat to low and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the vanilla, cinnamon, and salt until smooth. Pour the sauce into a glass bowl to cool to room temperature.

    8. TO SERVE: Drizzle the ice cream pie with caramel sauce and top with the extra crushed biscotti. Let stand at room temperature for 5 minutes before cutting with a sharp knife.

  • Deconstructed Ice Cream Pie
  • Easy Ice Cream Or Frozen Yogurt Pie
  • Fantasy Ice Cream Pie
  • Pumpkin Ice Cream Pie & Peppermint Ice Cream Pie
  • Pumpkin Ice Cream Or Frozen Yogurt Pie
  • S’mores Ice Cream Pie
  • Sweet & Salty Ice Cream Pie

    While there is source material on the creation of ice cream pies, cones, sundaes, etc., there’s very little to be found about the history of the ice cream pie. Even Food Timeline, an exhaustive archive of food history, is mute on the subject.

    Here’s what we do know:

  • 1800s: Molded Ice Cream. Ice cream served at fancy parties was often molded into festive shapes. By the Victorian era (1837-1901), ice cream bombes were popular, many of which included layers of biscuits (cookies) and cakes. At this point, ice cream was laboriously churned by hand, by the cooks of the elite.
  • 1870s: Ice Cream Cake. Ice cream cake recipes begin to be published [source]. But no ice cream pie recipes!
  • 1880s-1890s: Pie À La Mode. While ice cream and pie could have been served together since [speculatively] the Renaissance, the first “named” presentation of ice cream and pie, Pie à la Mode, has two claimants from the late 19th century. The first is John Gieriet, proprietor of the Hotel la Perl in Duluth, Minnesota, around 1885. The second is Charles Watson Townsend, a patron of the Cambridge Hotel in Cambridge, Washington County, New York, in the 1890s. Here’s more on the claims.
  • 1940: Home Freezers. While commercial freezers were available in the second half of the 19th century, the modern home refrigerator-freezer, with a compartment larger than necessary just for two small ice cube trays, was introduced in 1940. Frozen foods, previously a luxury item, became a convenience for middle-income Americans. So we can infer that recipes for ice cream pie made it possible for home cooks to make them and keep them in the freezer* [source].
  • 1960s: Frozen Pies. The Edwards Baking Company was founded in 1950 as a small retail bakeshop in Atlanta, Georgia. During the 1960s, the company introduced frozen pre-baked pies that were sold to retail stores. These were not ice cream pies, but conventional fruit and custard pies that were then “freshly baked” in home ovens. The company is now owned by Schwan’s [source].
  • 1950s: Frozen Pie Crusts. The earliest reference we find for frozen pie crust, as a stand-alone consumer retail product, appears in the mid-1950s [source].
  • 1950s to 1960s: Ice Cream Pies. Sometime in this decade, we infer, that ice cream pies became a “thing.”
  • 1957: Mud Pie. This ice cream pie with frozen fudge sauce and a chocolate crumb crust was created by Joanna Chiyo Nakamura Droeger, a San Francisco restaurateur (photo #5). The recipe featured an Oreo cookie crust, coffee ice cream, and fudge topping [source]. Note: This is different from Mississipi Mud Pie, which is not an ice cream pie.
  • Early 1960s: We do know that a very popular strawberry ice cream pie was being made at the Savannah Room Restaurant in Athens, Georgia (photo #6). People drove from North Carolina to Georgia, and from Atlanta to Athens, just for the strawberry ice cream pie. It’s still on the menu. The original recipe, with a coconut almond crust, strawberry swirl ice cream, a meringue topping, and strawberry sauce, is in the source link [source].
  • 1977: Hula Pie. Ice cream pie had proved a drawing card, such that Kimo’s restaurant on Maui opened in 1977 with its to-become-famous Kimo’s Original Hula Pie (photo #7). Macadamia nut ice cream with a layer of chocolate fudge sits atop a chocolate cookie crust. Whipped cream is piped around the base and hot chocolate fudge is poured over the top, with a sprinkle of toasted macadamia nuts.
  • Modern Recipes. Say farewell to plain chocolate, strawberry, and vanilla ice cream pies. Today’s fans covet frozen Margarita, grasshopper, peanut butter, s’mores, and even banana split ice cream pie, which has a layer of fresh bananas in a chocolate cookie crust, topped by layers of chocolate, vanilla, and strawberry ice cream.
  • And Beyond. Recipes for ice cream pie abound. We’ll keep looking for “first” recipes for ice cream pies. Meanwhile, join the historical journey and make one!

    *Even at this time, many homes did not make ice cream at home or keep store-bought ice cream in the freezer. Instead, many families purchased their ice cream dessert at the neighborhood pharmacy, which typically had a soda fountain with commercial freezer units.



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    Slogans Pouring Chute Attachment For Metal Mixing Bowls

    The New Metro Design Slogans Pouring Chute Attachment For Metal Mixing Bowls is a kitchen gadget that we rushed to buy.

    We are not the neatest cook: Ingredients always end up on the floor, in spills, and everywhere but their properly designated place.

    Yes, we are a kitchen klutz, the queen of the messy counter. Our sugar and flour fly all over, as do the oats for our oatmeal cookies.

    So when we saw this mixing bowl pouring chute, we were delighted. It’s as if it was designed just for us! It:

  • Works with dry and liquid ingredients.
  • Gets ingredients into your mixing bowl, not on the counter.
  • Keeps fingers away from spinning blades.
  • Directs ingredients into the center of the bowl—exactly where you want them.
  • Is made for rigorous use.
    The dishwasher-safe metal bowl chute, made from high-grade surgical steel, fits almost all metal mixing bowls*, including fluted bowls. It attaches easily to the rim and does not interfere with the mixing process. *

    The style is called “Slogans” because it comes with a choice of eight slogans:

  • Baking Is A Work Of “Heart”
  • Baking Is My Superpower
  • Baking Is My Therapy
  • Eat Dessert First
  • Grandma’s Kitchen
  • Life Is Short…Lick The Spoon
  • Whip It…Whip It Good!

    Head To
    > The history of cake.

    > The history of cookies.

    > The history of pie.


    Beater Blade Mixing Bowl Chute
    [1] Beater Blade Mixing Bowl Chute (all photos © New Metro Design).

    Beater Blades Mixing Bowl Chute
    [2] Everything goes right into the mixing bowl.

    Baking Chute In Package
    [3] Get one for your favorite baker.


    *It fits Cuisinart, Kenwood, KitchenAid, SMEG, and other metal bowls. It does NOT fit the KitchenAid Professional 6000 Tulip Bowl or other 6000 Series KitchenAid Stand Mixers, or with glass mixing bowls.



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