This Minute Mug Cake Is the Best Stocking Stuffer For Reese’s-Lovers!

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If a pack of Reese’s is always on your list of stocking stuffers for someone in your life, you might be tempted to upgrade to something even better this year. There’s a new Reese’s Minute Mug Cake kit that’s cute enough to give as a gift! Instagram user candyhunting spotted the life-changing item at Walmart and claims it’s available at other retailers, including CVS, too. Making a mug cake is easy enough as it is, but this ensures you’ll have all the essential ingredients on hand whenever the craving strikes – plus you get a Reese’s mug to keep. Look out for this unique mug cake (plus the equally amazing Oreo milkshake gift set) as you tackle your holiday shopping this year. You might even want to grab it to treat yourself!

This Geometric Rose Gold Tumbler Might Be the Prettiest Starbucks Cup Yet

When we discovered the glittery and sequined Starbucks merchandise that went viral in November, we thought we’d reached peak glam with our coffee paraphernalia – but somehow, we were wrong! Enter: the coffee chain’s geometric rose gold tumbler, which has recently started making the rounds on social media in all of its girly, metallic glory.

Available at Starbucks locations – including inside retail stores like Target – and on Ebay, the tumbler holds a Venti iced beverage and maintains its temperature. And we know, you probably don’t need another coffee cup, but trust us; after you see these photos of the rose gold tumbler, you’ll make room in your cupboard!

Food-of-the-Month Clubs Are the Perfect Gift For Everyone on Your List

Our prescription for low-stress gift giving this holiday season is simple: work smarter, not harder, by giving them gifts that will brighten their days for months to come without you even stepping into a store. Too good to be true? Nope! We’re talking subscriptions to a monthly or bimonthly food or drink club. From artisanal coffee to Japanese candies and beyond, we’ve got regifting-proof ideas aplenty.

How to Make Pie Crust, in Pictures

Have a hankering for cherry pie, but find yourself intimidated by the process of making crust from scratch? Look no further! Not only do we have a near-foolproof pie crust recipe to share, but we’ve broken the procedure down into a few simple steps sure to elucidate the process for visual learners. So stop fretting (it’s easy, we swear!) and start baking.

If a Muffin and a Frittata Had a Baby, This Recipe Would Be It

Image Source: POPSUGAR Photography / Nicole Perry

When it comes to savory breakfasts, eggs are king, but they can be a bit too time-consuming to make on busy mornings. One solution: dig into a frittata, like this bacon and cheddar option or a cheesy mushroom-loaded version. (Both recipes can be made ahead of time and eaten throughout the week.) Or try these egg- and cottage-cheese-based savory muffins.

Image Source: POPSUGAR Photography / Nicole Perry

Image Source: POPSUGAR Photography / Nicole Perry

Studded with chopped-up sun-dried tomatoes, basil, and parmesan cheese, they’re savory, satisfying, and the perfect on-the-go food.

Image Source: POPSUGAR Photography / Nicole Perry

I prefer them warm (they reheat well in a toaster oven), but they’re also plenty tasty at room temperature. And, better yet, they take to freezing beautifully. Tuck whatever muffins you won’t finish in a few days’ time into an airtight container and freeze. Weeks (or even months) later, breakfast is as simple as defrosting them overnight in the fridge.

Image Source: POPSUGAR Photography / Nicole Perry

Cheese and Sun-Dried Tomato Muffins

From The Best of Rose Elliot: The Ultimate Vegetarian Collection by Rose Elliot, Hamlyn 2014

Notes

To make the muffins gluten-free, use chickpea flour. Leftover muffins can be reheated in the toaster oven, or eaten at room temperature. Almond meal or flour can be substituted for the ground muffins – use the weight measure, or measure a scant 1 cup of almond meal.

Ingredients

  1. 1 cup cottage cheese
  2. 3/4 cup (2 1/2 ounces) grated parmesan cheese, divided
  3. 1/4 cup all-purpose flour or chickpea flour
  4. 1 cup (3 1/2 ounces) almonds, very finely ground
  5. 1 teaspoon baking powder
  6. 1/4 cup sun-dried tomatoes (in oil), finely chopped
  7. 1/4 cup basil, finely chopped
  8. 1/4 cup water
  9. 4 eggs, lightly beaten
  10. 1/2 teaspoon salt

Directions

  1. Preheat oven to 400°F. Line a muffin tin with 10 muffin cup liners (you may only use 9).
  2. Add the cottage cheese, 1/2 cup of the parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, eggs, and salt to a large mixing bowl; mix until combined.
  3. Fill the muffin cups 3/4 full, sprinkle the muffins with the remaining Parmesan, and bake for 30-35 minutes, or until golden brown and puffed up. Serve hot or at room temperature.

Kid Friendly Chocolate Cornflake Bars

No-Bake Chocolate Cornflake Bars

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With Turkey day behind us, the holiday season is in full swing. For some, this is the season to fire up the oven and crank out tray upon tray of delectable sweet treats, but for others, the joy of spreading holiday cheer can be tempered by the nervous anxiety of planning and executing a holiday baking campaign.

No-Bake Chocolate Cornflake Bars

While I’m not naturally a baker, I don’t mind taking on the occasion holiday project. The thing that gets me is when some organization you belong to has a bake-sale, and they guilt you into making a big batch of something to sell. I have a tiny oven and can only do about 12 cookies at a time, which means it could take a whole day to make enough of something to put up for sale.

No-Bake Chocolate Cornflake Bars

That’s why I like to have a repertoire of simple no-bake treats that I can turn to when I need to make lots of something in a short span of time. These Chocolate Cornflake bars come together from just a handful of ingredients with a bowl, a spatula, and a microwave.

No-Bake Chocolate Cornflake Bars

Chewy, crispy and chocolatey, these decadent treats come together in about 5 minutes, and it’s easy to scale up, or repeat the recipe, to make hundreds of tasty treats. What’s more, because there’s no need to use the oven, the kids can join in and help you “bake.”

No-Bake Chocolate Cornflake Bars

I like to press these into a square mold and cut them once they’ve set, but you can also roll them up into balls or press them into small “cookies.” Together with treats like my Butter Almond Toffee and Peanut Brittle, you can pull off an impressive array of sweet holiday treats in minutes rather than hours.

No-Bake Chocolate Cornflake Bars

Chocolate Cornflake Bars

No-Bake Chocolate Cornflake Bars

Chewy and crispy, these chocolate cornflake bars come together in about 5 minutes. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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Ingredients

  • 2.5 ounces unsalted butter
  • 2 tablespoon cocoa powder
  • 7.8 ounces marshmallows
  • 6.4 ounces cornflakes
  • 4.2 ounces chocolate chips

Directions

  1. Line a 9-inch x 9-inch brownie pan with parchment paper.
  2. Add the butter, cocoa powder and marshmallows to a microwave safe bowl and heat until the marshmallows start to melt.
  3. Stir once, and then return to the microwave until the marshmallows are completely melted.
  4. Stir until the mixture is uniform in appearance.
  5. Add the cornflakes and chocolate chips and stir to coat evenly.
  6. Empty the mixture into your prepared pan and use another sheet of parchment paper to flatten the top and press the mixture into the corners of the pan.
  7. Refrigerate until set, and slice into bars.

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

These gluten-free, vegan peanut butter oatmeal chocolate chip cookies are made with rolled oats and homemade oat flour for a simply and healthy twist on traditional peanut butter oatmeal cookies. These cookies are oil-free, sweetened naturally with banana and pure maple syrup and you only need one bowl and a handful of other simple ingredients…

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These 30 Festive Sides Will Be the Star of Your Holiday Dinner

It’s common knowledge that when it comes to big holiday meals, it’s all about the sides. They’re hearty, comforting, and, more often than not, supercheesy – the main reason people go back for seconds and thirds. Choose a few festive dishes from this list of 30, and your holiday feast will be one to remember.

Forgo Baking Altogether With Cookie Dough Truffles

Most will admit that cookie dough is the best (if only) reason for making cookies, but these incredible cookie dough truffles from The Cookie Dough Lover’s Cookbook skip the whole nonsensical baking part. There’s no egg in the batter. Instead, heavy whipping cream helps bind the dough together. To shape the truffles easier, pop the dough in the freezer to firm it up. Also, try wearing powder-free gloves while rolling the balls to prevent your hands from warming up the dough. It will be difficult not to scoop up little bite-fuls while making, so plan on doubling the recipe so you can snag some guilt-free.

Chocolate Chip Cookie Dough Truffles

From The Cookie Dough Lover’s Cookbook by Lindsay Landis

Notes

If the dough does not come together, beat in more whipping cream, one teaspoon at a time until a moist dough forms.

Try coating the cookie dough in milk chocolate candy coating or white chocolate candy coating.

Ingredients

  1. For cookie dough
  2. 1/2 cup (1 stick) unsalted butter, room temperature
  3. 1/2 cup light brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 2 tablespoons milk or cream
  6. 1/2 teaspoon vanilla extract
  7. 1 1/4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 cup mini semisweet chocolate chips
  1. For chocolate coating
  2. 8 ounces dark chocolate candy coating

Directions

  1. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
  2. Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles – or simply drizzle coating with a fork for an abstract finish.
  3. Refrigerate in an airtight container. Truffles will keep for up to one week, though I dare you to make them last that long.