nutella -

by snebbu

Popcorn Gone Wild! Top 10 Ways to Amp Up Your Popcorn Game

There isn’t much better at the movies than a bag of popcorn with that golden, salty, liquid fat poured throughout the bag. Artfully attempting to get every kernel, we push that damn button and try our best to get the butter down the gaps of the piles of popcorn. YUM. However, it is never as good when you are at home watching a movie. That doesn’t mean there aren’t good uses for popcorn. If you are forced to make microwave popcorn out of the bag, here are our recommendations:

1. Make it the Good ‘Ol Fashioned Way

There is something special about stove-top popcorn. It sounds different while it pops and it definitely tastes different from the microwavable popcorn. Add in that it is cooked with oil with melted butter on top and salt to your liking – I’ll take this any day.

2. Snickers Popcorn

Why bother with picking between popcorn or candy? Or for that matter, having them separately? Put them together. A sweet and salty mix to the max, this popcorn could probably make a meal.

Check this one out at Cookies & Cups!

3. Nutella Marshmallow Popcorn

Please tell me you at least tried popcorn dipped in Nutella. Add in marshmallow and you got me. Enough

Check this one out at The Bitter Side of Sweet!

4. Marshmallow Peeps Popcorn

Speaking of marshmallow…this may be the easiest recipe on here. Butter, peeps, popcorn.

5. Chipotle Almond Popcorn

Some people don’t have a sweet tooth. I don’t know how or why that would happen, but whatever. The Chipotle Almond popcorn gives a more refined take on popcorn and trail mix (minus the sweets, of course).

6. Popcorn Cake

I have no words. Truly. Everything good in life, added to popcorn. YUM

7. Jalapeno Popper Popcorn

Like I said, some jerks don’t like sweets. BUT, everyone likes bacon. Yes, bacon in popcorn, with a little bit of spice.

8. Peanut Butter and Fluff Popcorn

For the fans of the classic fluffernutter. Nothing wrong here.

9. Hot Chocolate Popcorn

This take on hot chocolate includes milk chocolate, white chocolate, marshmallows. It isn’t missing anything! Only thing I may change is melting the marshmallow rather than sprinkling on mini mallows.

Check this one out at A Kitchen Addiction!

10. Cheesy Crunch Popcorn

You didn’t think we’d forget about cheese, did you? Not cheese powder, but REAL cheese. Put the sodium bomb of shakeable cheese down and get out the real shit. You’re welcome.

Check this one out at Super Healthy Kids!

in Top 10 Lists 0 comments

by BS

Artsy S’more of the Day

Yes, that’s a Chinese-style bao topped with fire-toasted marshmallows, Nutella and bananas, plus a dulce de leche caramel dipping sauce. Game over, bao trend: this guy wins.

Read more about the creators of this gooey monstrosity at Brooklyn Based.

by snebbu

Graham Crackers Gone Wild! Top 10 Ways to Use Your Leftover S’mores Ingredients

It’s time to stock up on chocolate bars, marshmallows, and graham crackers. It’s s’mores season. Typically you’ll see the chocolate go first, then the marshmallows, but every year those poor graham crackers are left over to stale up. It’s a shame…rarely does someone crave a plain honey graham cracker. I actually enjoy one with some peanut butter spread and dunked in an ice cold glass of milk. But I digress. For the rest of you who don’t like the poor old “boring” graham, here are some ideas for what to do with them (other than s’mores of course):

10. Graham Cracker Peanut Butter Bars

Recipe: The Wannabe Chef

Last time I did a top ten, I offended some by offering unhealthy choices. Well, as the humble person I am, and very thoughtful I may add, I found a choice that is gluten free. Gluten free, yet still scrumptious. Peanut butter, chocolate, graham crackers. You’re welcome.

9. Graham Cracker Chicken Bites

Recipe: My Kitchen Snippets

I bet you thought these would all be deserts. Well, yet again you are wrong. Screw corn flakes—let’s add some sweet honey graham crackers to the mix and impress guests of all ages. This really is sweet and savory. Maybe for desert, you can get out the mallows.

Make Way for Fluffertella

Can someone who is allergic to peanut butter really make a good peanut butter anything besides a quick smear between some jelly and bread? Unless my friends and family are all liars, the answer is yes.

I have to rely on them as my taste testers when it comes to peanut butter treats. The last one I made was a Fluffernutter (marshmallows, Reese’s peanut butter cups, chocolate chips and Nutter Butter cookies). Although well received by the majority, it did receive feedback from two people that it was too “peanut buttery.” To correct that, this time I decided to try cutting the strong peanut butter flavor with some Nutella. It worked. The Nutella comes through strong enough to taste, but not so much that it overwhelms the peanut butter. As it turns out my friends actually preferred the Fluffertella Bars over the Fluffernutter Bars.

So if anyone gives this a go, do come back let me know if my friends are lying to me.

Fluffertella Bars

How Rogue Ales Temporarily Cured Me of Swearing

“Can I try the Hazelnut Brown Nectar?” I asked the hairy, inked man behind the bar at Rogue Ales Public House in Porland.

At least that’s what I thought I said. Maybe I threw him some accidental attitude after ramming through a citrusy lemongrass beer at Bridgeport Brewing Company just before. Fine, I also lapped up an amber brew.

Rogue casts an intimidating presence in DC booze stores. I most often spy the 22-oz. bottles; those bottles bully drinkers to down much beer in one sitting, so I was pretty pumped to be able to try a few pints at one of its many Oregon pubs. I specifically asked the bartender for beers that I can’t find across the country.

Right before the man behind the bar turned to pour me a sample of the hazelnut brew, he sent me a quick stare. “I think they call it Nutella where you live.”

“Fuck you,” I shouted back. “We’re not fucking Europe.”

He smiled back, in what I like to think was an appreciation for my East Coast paradigm. Along with the hazelnut taste, he poured me a Double Chocolate Stout.

With the confidence of an assertion, not a suggestion, he told me to order a “Snickers” – the combination of the Double Chocolate Stout and the Hazelnut Brown Nectar.

The end result was a creamy, thick beer, offering hints of bitter coffee, smooth nuts and a chance to stop cursing and sip an excellent drink.

in Drinks / Food Travel 3 comments

by forkitude

Beka, You Had Me At Heavy Stainless Steel

Crêpes will always be one of my everlasting French food memories. I had been addicted to stopping at the Strasbourg Marché de Noël after school to get a crêpe filled with Nutella and some vin chaud. To be sure, it’s quite difficult to avoid the Christmas market as it has taken over the entire city of Strasbourg in November and December since the year 1570 with miles of gifts, drinks, and gosh darn delicious food. Um, French women don’t get fat, right?

Despite stuffing crêpes, eclairs, croissants, chocolates, and cream sauces into my face (stopping just short of bathing in butter), I somehow returned home to America from my studies abroad lighter than when I had left. Think about that for a moment.

Given all of the crêpe gorging studying that I had done in France, I thought I would be as qualified as anyone to review a crêpe pan.