Get ready to infuse your holiday season with a mix of summer vibes and festive flavours. Here's a sneak peek of our latest blog post featuring irresistible recipes with iconic brands like Hershey's, Reese's, Lotus Biscoff, and the exciting kick of Tabasco. Dive into a world where culinary creativity meets holiday spirit, offering delectable treats that will leave your taste buds dancing. Discover the magic at our latest blog post and make this festive season a symphony of flavours! Explore tantalizing recipes like TABASCO Avocado Toast, Hershey's S'mores Pops with Candy Cane, Reese's Peanut Butter Chips Brittle, and Lotus Biscoff Crepes, each complemented with captivating images and detailed ingredient preparations. It's time to turn your kitchen into a culinary concert! 🎄🍫🌶️
TABASCO Avocado Toast
Ingredients:
- 2 slices of thick-cut bread
- 2 tablespoons melted butter
- 1/2 cup celery, cut crosswise into 1/3-inch slices
- 1/2 cup Persian cucumber, thinly sliced crosswise
- 1/2 tablespoon white wine vinegar
- A friendly pinch of salt
- 1 avocado
- 4 slices carved chicken breast (optional)
- 1 tablespoon sesame seeds
- Flaky salt, to taste
- Freshly ground pepper, to taste
- 1/2 cup of the inner light green leaves of celery (optional)
- TABASCO
PREPARATION
Brush two slices of bread with the melted butter. Lightly toast bread, if desired, but ensure bread is cooled before adding vegetable topping.
In a bowl, combine the celery, cucumber, white wine vinegar, salt and TABASCO® Sauce. It should be spicy and bright in flavour.
Cut the avocado in half. Use your knife, safely, to remove the pit. Take a spoon and place it between the skin and the flesh and gently move it around the top of the avocado and then down around the base in order to carve the avocado out from its skin. Place the two sides of avocado face down on a cutting board and cut each half into 5 or 6 pieces lengthwise. Fan out the two halves of the avocado.
BUILD YOUR TOAST:
Using a slotted spoon, place an equal amount of the vegetable mixture on each toast. Then place your deli meat (optional).
Place your knife underneath the avocado fan to lift up and place on top of the toasts.
Finish Avocado Toast with a healthy helping of sesame seeds, flaky salt and freshly cracked pepper.
Finally – take the inner celery leaves and give them a quick toss in the remaining celery/cucumber liquid. Place on top of the toasts to give them a finishing touch. Enjoy!
Hershey's S'mores Pops with Candy Cane
Ingredients:
- 20 Small Candy canes, divided
- 12 Marshmallows
- 2 Hershey's Milk Chocolate Bar
- 1 tsp shortening(do NOT use butter, margarine, spread or oil)
- 2 digestive biscuits crumbed
PREPARATION
1. Line tray or cookie sheet with wax paper. Remove wrappers from candy canes. Push straight end of candy cane about half way into each marshmallow. Crush remaining candy canes into small pieces. Remove wrappers from chocolate bars; break into pieces.
2. Place chocolate and shortening in small microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 10 seconds; stir until chocolate is melted and smooth.
3. One at a time, dip about 1/2 of each marshmallow into melted chocolate; shake off excess chocolate. Immediately sprinkle chocolate portion with crumbs and dip into crushed candy canes. Return to tray. Allow to firm or refrigerate about 5 minutes until firm. Store in cool, dry place.
Lotus Biscoff Crepes
Ingredients:
- 125g flour
- 2 eggs
- 180ml milk
- 120ml water
- 2 tsp unsalted butter
- Pinch of salt
Filling
- Biscoff spread
- Biscoff biscuit to crumble
- Fresh berries
PREPARATION
- Add all the ingredients for the crepes into a bowl and whisk until smooth.
- Cover the bowl with a lid and place in the fridge to cool for 30-40min.
- While the batter is chilling, cut up the strawberries.
- Melt the Biscoff spread for the topping in the microwave (30sec to 1min) until smooth.
- Get your pan hot and add in a small amount of butter and allow it to melt.
- Pour in about 100ml of batter and swirl it around the pan to even it out.
- After a few minutes you will see your batter bubbling, which means it is ready to be flipped.
- Cook the other side of the crepe for 1-2 minutes until it has golden brown colour.
- Once cooked, smear half of the crepe with Biscoff spread and add some sliced strawberries on the inside.
- Fold the crepe and drizzle melted Biscoff spread on top, enjoy!
Reese's Peanut Butter Chips Brittle
Ingredients:
- 283g of Reese's Peanut butter Chips
- 1.5 Cups of Butter or Margarine
- 1.75 Cups of Sugar
- 60g of Light corn syrup
- 60ml of water.
PREPARATION
1.Butter 15-1/2x10-1/2x1-inch jelly-roll pan.* Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan; set aside.
2. Melt butter in heavy 2-1/2-quart saucepan; stir in sugar, corn syrup and water. Cook over medium heat, stirring constantly until mixture reaches 300°F. on candy thermometer; this should take 30 to 35 minutes. (Bulb of thermometer should not rest on bottom of saucepan).
3. Remove from heat. Immediately spread mixture in prepared pan; sprinkle with remaining 2/3 cup peanut butter chips. Cool completely. Remove from pan. Break into pieces. Store in tightly covered container in cool, dry place
