THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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FOOD FUN: Bunny Biscuits (Rabbit Bread?)

These Bunny Biscuits are so cute, you can make them anytime you need a smile.

They were sent to us for Easter fun by Elegant Affairs Caterers.

The biscuits are easy to make from refrigerated biscuit dough. Serve them at breakfast/brunch or for a mid-morning or -afternoon coffee or tea break.

  • 1 cylinder biscuit dough
  • For the face: dried currants or raisins, sliced almonds

    1. REMOVE and separate the 8 biscuits. Set aside 6.

    2. CUT the remaining 2 biscuits into 6 pieces and shape into the ears. Press onto the round shapes.

    3. PRESS the currants for the eyes and nose, and press in two sliced almonds on each side of the nose for whiskers.

    4. BAKE according to package instructions. Serve while still warm and hop away happy.


    Bunny Biscuits Rabbit Biscuits Easter Biscuits

    Hopping to a breakfast or coffee break near you (photo courtesy Elegant Affairs Caterers).




    TIP OF THE DAY: Spiralize More Foods

    Spiralized Garnish
    [1] A spiralized garnish adds texture, color and crispness to grilled sea bass, created by Chef Rainer Becker at Zuma | NYC.

    Spiralized Beet & Carrot Salad
    [2] Spiralized Beet & Carrot Salad. Here’s the recipe from Fashionable Foods.

    Spiralized Sweet Potato Bun
    [3] Spiralize a bun for burgers and sandwiches. Here’s the recipe from CakeSpy, using spiralized sweet potatoes.


    If you only use your spiralizer to make veggie noodles, you’re missing out.

    In any of these recipes, you can substitute your vegetable of choice.

    Since some of us have the original spiralizer, which only made a spaghetti-like shape, we’ll focus these uses on vegetable “noodles.”

    You may have seen gimmicky creations like ramen burgers or other “buns” made from compressed spaghetti, and other noodles or shoestring fries compressed in a waffle iron.

    The spiralized veggies are bound into a patty with an egg. Take a look at:

  • Veggie buns (use your veg of choice)
  • Sweet potato buns

    While the spiralizer was created to turn vegetables into a pasta substitute, spiralizing adds fun to conventional recipes.

  • Spiralized Potato Kugel (Noodle Pudding)
  • Spiralized Tuna Casserole
    3. GARNISH

    Take a look at photo #1. You can spiralize mixed vegetables to top fish, adding color and pizzazz. You can spiralize onions to top burgers.

    Or, like daikon radish on a plate of sashimi, add crisp spiralized vegetables to fill out a plate.

    We like a blend of three different vegetables. Be sure that at least one of the veggies has some color—beet, carrot, for example.

    For a sweet touch, spiralize an apple as a side to breakfast mains.

    Use hard vegetables, such as beet, butternut squash, carrot or sweet potato.

    First spiralize the vegetables, then add them to the food processor and pulse until you have “rice.” Steam it in the microwave.

    More fun: eating a spiralized salad with chopsticks! Use a fork if you wish.

  • Spiralized Apple & Cabbage Slaw
  • Spiralized Asian Sesame Cucumber Salad
  • Spiralized Beet & Carrot Salad

    White potato, sweet potato or butternut squash: Fry ‘em or bake ‘em. Nuff said!




    TIP OF THE DAY: Use White Chocolate Instead Of Candy Melts

    Many people use candy melts, a.k.a. candy coating, to make their confections.

    While they’re easy to use and come in many colors, frankly, candy melts don’t taste anywhere near as good as real chocolate.

    Candy melts are made to emulate white chocolate, which is then tinted. But they replace the more expensive cocoa butter, that is a key component of chocolate’s flavor, with vegetable oil.

    The ingredients of candy melts are sugar, milk solids (powdered milk), vegetable oils, flavorings and colors. Chocolate candy melts add cocoa powder, but still use vegetable oil.

    Candy melts are also referred to as confectionery coating or summer coating. They’re the reason that so many people dislike white chocolate.

    Because what they have eaten is not real white chocolate with cocoa butter, but imitation chocolate made with vegetable oil.
    Take The Test

    Want to try the difference for yourself? Buy a bar of real white chocolate and a package of white candy melts, and do a taste test.

  • Nestlé’s White Chips are not chocolate.
  • They substitute fractionated palm kernel oil and hydrogenated palm oil for the cocoa butter.
  • It’s the same with other white chips. Check the ingredients label.
    Why Use Candy Melts?

    Here are some reasons why people buy candy melts instead of real white chocolate—which is easy to color when melted:

  • It’s easier.
  • It’s less expensive.
  • They don’t taste the difference.
    But we do! So pick up a white chocolate bar or two (we like Lindt (photo #2) and Green & Black’s), melt, and stir in drops of green food color instead. You can also stir in a bit of mint extract.
    RECIPE: ST. PATRICK’S OREOS (photo #1)


  • 24 Oreo cookies
  • 6-8 ounces real white chocolate
  • Optional: 1 teaspoon unsalted butter, melted
  • Optional: 1/4 teaspoon mint extract
  • Garnish: sprinkles or mini chocolate chips


    St. Patrick's Oreos
    [1] We haven’t seen green filling in a while, but your cookies will be just as festive with standard Oreos (photo courtesy Totally The Bomb).

    Lindt White Chocolate Bar
    [2] For great flavor, use real white chocolate (photo courtesy Lindt Chocolate).

    Irish Cream Swirl Brownies McCormick
    [3] Not an Oreo fan? How about these Irish Cream Swirl Brownies? Here’s the recipe from McCormick.

    1. MELT the chocolate in a microwave-safe bowl at 30-second intervals. Whisk or stir in-between intervals.

    2. ADD the melted butter to the chocolate and stir well to incorporate. The butter helps to thin out the chocolate so it coats more evenly. Stir in the mint extract.

    4. DIP each Oreo halfway into the chocolate and lay it on a sheet of parchment or wax paper. Shake the sprinkles or chips onto the warm chocolate.

    5. HARDEN in place for 20 minutes before serving. Store in an airtight container between sheets of wax paper.



    TIP OF THE DAY: Make Any Drink Irish

    Egg Cream
    An Egg Cream with a shot of Bailey’s Irish Cream (photo by Hannah Kaminsky | Bittersweet Blog).

    Tullamore Dew Irish Whiskey
    An Egg Cream with a shot of Bailey’s (photo by Hannah Kaminsky | Bittersweet Blog).


    For St. Patrick’s Day, many celebrants seek to “drink green,” in the form of green-colored cocktails or green-colored beer.

    Most green beer: Meh.

    Appletinis and drinks made green with Midori melon liqueur: not exactly Irish.

    We have another suggestion:

    Add an Irish liquors, such as Irish cream liqueur or Irish whiskey, to your drink of choice.

    The whiskey can be added to almost any beverage:

  • Apple cider
  • Boilermaker
  • Coffee (hot, iced, Irish)
  • Juice
  • Hot Toddy
  • Soft drinks
  • Sparkling water
  • Tea (hot or iced)
    Cream liqueur like Bailey’s works with anything milk-related:

  • Coffee (hot or iced)
  • Creamy cocktails (add some to a Brandy Alexander, Grasshopper, Mudslide, White Russian, etc.)
  • Hot Chocolate
  • Milk, cold or hot
  • Shakes, floats, malts, egg creams, etc.
  • Tea (hot or iced)
    The traditional Irish toast is Sláinte, pronounced SLON-chuh, the Gaelic word for health.

    And now, you have a nice selection with which to toast!




    PRODUCT: Danny Macaroons For Passover & All Year ‘Round

    Before there were macarons, the popular French meringue cookie sandwiches, there were macaroons.

    The chewy, gluten-free* coconut cookies are a delight year-round, but especially appreciated by Passover observers.

    Made of shredded coconut, sweetened condensed milk, and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets.

    Dan Cohen of Danny’s Macaroons, author of The Macaroon Bible, is one of the country’s—and probably the world’s—most creative macaroon makers. Beyond his grandmother’s plain and chocolate dipped, he’s brought macaroons into the new age of flavor.

    His cookies are certified kosher (by United Kosher Supervision), but are not specifically kosher for Passover. Still, those who observe the spirit of the law if not the letter of it, will enjoy every bite.

    Bonus: Danny Macaroons are not jumbo like some, but a more elegant size: fewer calories!

    Choices include with or without caramel, chocolate or nuts. Some flavors vary seasonally. The current choices include:

  • Chocolate Almond Coconut Macaroons
  • Chocolate Chip Coconut Macaroons
  • Chocolate Dipped Coconut Macaroons
  • Chocolate Hazelnut Macaroons
  • French Almond Macaroons
  • Original Coconut Macaroons
  • Rainbow Sprinkle Coconut Macaroons
  • Salted Caramel Macaroons/li>
    Many more flavors are featured in The Macaroon Bible, where Danny presents more than 40 coconut macaroon, almost all of them gluten free.

    In addition to the classics, consider Amaretto, Cherry-Chocolate, Bailey’s, Bourbon, Chocolate Malted, Guava, Hibiscus, Maple Pecan, Mocha PB&J, Piña Colada, Red Velvet, Raspberry, Rice Pudding, Rocky Road, Spiced Pumpkin, Stout, plus more flavors that have never been seen in a macaroon.

    Get your macaroons at The Macaroon Bible is available at Amazon and other booksellers.

    “Macaroon” means different things to different people. To some, it’s a big ball of coconut, to others, a delicate, airy meringue.


    Chocolate Dipped Macaroons
    [1] Danny’s chocolate-dipped macaroons (photo from The Macaroon Bible, © Harcourt Houghton Mifflin).

    Danny Macaroons
    [2] Use a tiered plate to show off the macaroons (photo courtesy QVC).

    [3] Get the book and bake your own! Photo courtesy Houghton Mifflin Harcourt.

    Both are delicious and neither is made with grain flour, making them options for gluten-free observers and for the Jewish holiday of Passover.

    The first macaroons were almond meringue cookies similar to today’s Amaretti di Saronno, with a crisp crust and a soft interior. They were made from egg whites and almond paste.

    Macaroons traveled to France in 1533 with the pastry chefs of Catherine de Medici, wife of King Henri II. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, seeking asylum in the town of Nancy during the French Revolution (1789-1799), paid for their housing by baking and selling the macaroon cookies, and thus became known as the “Macaroon Sisters” (the French word is macaron, pronounced mah-kah-RONE).

    Italian Jews adopted the cookie because it has no flour or leavening, an agent that raises and lightens a baked good, such as baking powder and baking soda (instead, macaroons are leavened by egg whites).

    The recipe was introduced to other European Jews and became popular for Passover as well as a year-round sweet. Over time, coconut was added to the ground almonds in Jewish macaroons, and, in certain recipes, completely replaced them.

    Coconut macaroons are more prevalent in the U.S. and the U.K.—and they’re a lot easier to make and transport than the fragile almond meringues that became the norm in France.

    Here’s more macaroon history.


    *The traditional recipe is made from sweetened shredded coconut, sweetened condensed milk, egg whites, vanilla extract and salt. Different ingredients may be added to create specialty flavors. Not all of these are gluten free.



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