Based out of Brooklyn, New York, Liddabit Sweets makes hand-made, locally-sourced and seasonal sweets that are oh-so decadent. The creative duo behind Liddabit Sweets, Liz Gutman and Jen King, create unique candies that you won’t see anywhere else like “The King,” a bar with soft peanut butter nougat sandwiched between brown sugar-brown butter cookie with a layer of fresh banana ganache dipped in milk chocolate. I mean, honestly, is there anything better than the combination of banana and peanut butter? Or the “Passion Spice” bar, buttery caramel with passion fruit and spicy cayenne pepper with crispy rice cereal. Or their fig and ricotta caramels . . . or beer and pretzel caramels. The list goes on and on. They even have Valentine’s Day boxes of goodies for that someone special and if you just feel like treatin’ yourself!
I have a love-hate relationship with meringues. I’ve talked about that before. And here I am at it again, but this time with a little inspiration and direction from The Meringue Girls. Their recipe for meringue kisses heats the caster sugar before adding it into the egg whites and, after a few trials, I have to say it’s pretty amazing! (Also, just check out their vast array of flavors and colors, so cute right?). In honor of Valentine’s Day, I made these simple light blush pink meringue kisses. The kisses are a lot easier to make because they bake faster than regular large meringues.
Let me start by saying I’m a candy factory fanatic. Since reading Steve Almond’s Candyfreak back in college, I’ve had dreams of touring the country in search of my favorite confection. When I discovered the OCHO Candy factory was located just across town here in Oakland, CA, I knew I had to check it out. You may have noticed OCHO candy bars in the chocolate aisle at your local Whole Foods or other neighborhood market. The bright, colorful wrapper stands out in a crowd and the same can surely be said of the taste. OCHO makes organic alternatives to traditional candy bars. I was pleasantly surprised to see that all their candy is actually handmade. That’s right, each and every bar is artfully molded with high quality chocolate and the centers hand piped with delicious fillings like crunchy peanut butter, caramel and coconut! You really can taste the difference – a certain homemade freshness, combined with the precision and consistency you expect from a traditional candy bar. I should say however, that despite being surrounded by caramel, coconut, peanut butter, and chocolate all morning, the best part of my time at OCHO was getting to meet the staff. Most employees live in and around the same Oakland neighborhood, not to mention still love eating the bars they make everyday. Pretty cool if you ask me.
What better to follow up a slew of Super Bowl themed recipes than with a tutorial on how to make heart shaped tea bags for Valentine’s Day?! “Grrrrr” to “awwwww,” we’re a culture of extremes – what can I say? So now that you’ve fully transitioned into a sweet and romantic mindset (what beer nachos?), let me walk you through how to make these adorably easy tea bags. Because we all know a spot of tea is like a hug in a cup.
- white coffee filters
- a piece of cardstock
- loose tea
- crepe paper
Are you ready for Super Bowl Sunday??? I just placed an order for 300 buffalo wings for our party. But, if you’re not feeding a huge herd of hungry football fans like I am, try out our favorite Super Bowl recipes!
As you probably know, I’m a San Francisco 49ers fan. It’s a little embarrassing for me to say, given all the drama surrounding the team this past year. Especially with the Seahawks close to winning it all . . . again. Ugh! Needless to say, I’ll be focusing a bit more on the food and drink this Super Bowl Sunday. Usually we head over to my parent’s house to watch the big game, but this year with the new baby we decided it would be fun to host. And since it’s the Super Bowl, and the beer will be flowing, I thought it would appropriate to serve these luscious beer floats. If you’ve never had a beer float before, you simply aren’t utilizing ice cream or beer to their full potentials. The most common beer float combo is dark beer, usually a stout, poured over vanilla ice cream. However, if you’re feeling adventurous there are many other combinations you can try (let me know if you have any other recommendations). The possibilities are endless. Here I chose to keep it classic and use a couple imperial stouts. Imperial stouts have a high alcohol content and stand up well to the sweetness and the creaminess of the ice cream. I paired one of my favorite beers, North Coast Brewing Co’s Old Rasputin with Straus Vanilla Bean ice cream. Next, I paired Evil Twin Brewing’s I Love You With My Stout, with Three Twins Bittersweet Chocolate ice cream. Don’t worry if you aren’t able to find these exact brands in your area. The important thing to keep in mind is that you want the ice cream and the beer to complement each other. For example, the I Love You With My Stout has a chocolate cake thing going on, which works perfect with the bittersweet chocolate ice cream. A beer with strong coffee notes will be perfect for that coffee ice cream. You get the idea. Now if you’ll excuse me, I have some football to pretend to watch . . .