Kristin Lee Godburn makes cookies and other treats, but we're here to talk about marshmallows. She has quite the eclectic marshmallow menu, including flavors like Toasted Coconut, S'mores, Rocky Road, and Fluffernut. They're fancied-up marshmallows that serve as desserts on their own.
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Savory sweets are hardly new, but Finger Lakes-based Stony Brook takes it up another level with their new line of squash oils. Each of the five nutty oils (Acorn, Kabocha, Delicata, Butternut Squash, and Pumpkin Seed) is composed of the oils from the roasted squash seeds and nothing else. The roasted pumpkin seed oil is incredible when drizzled over a simple scoop of vanilla ice cream and finished with a touch of Maldon salt.
The cake itself is soft and falls apart at any nibble pressure, especially after a few minutes in the toaster oven as recommended on the box. Dave Evans, who started Connie's Cakes as a tribute to his late mother, also suggests a swipe of butter atop the warm cake. The recipe dates back to his childhood in Indianapolis.
I don't believe I've ever seen one company make so many flavors of marshmallows, and in this case, it's an amazing, awesome thing. These are the kind of treats you'll want stashed at your desk, where you'll eat them one by one until you've suddenly realized that the whole bag is gone.
I don't usually think of olives as fruits, but you really appreciate that they are when you try Scourtins from Lark Fine Foods. These golden-brown, appealingly crumbly little wafers have olives baked right in.
These are a treat for whisky lovers only. Not too sweet, but plenty strong, these Scotch-infused cookies are perfect for pairing with a cup of tea or coffee (or, ahem, something stronger.) Warm them up for a few seconds in the microwave, and don't be afraid of dunking!
These all-butter cookies from the England-based Artisan Biscuits company are advertised as "biscuits for tea," and the box comes with a sleeve of oval-shaped cookies and a teapot in serene pastels. Tea or no tea, they're ideal for a light snacking when that afternoon lull rolls around.
It's hard enough to find a great Kouign Amann in any US city...so it's even better to find one you can bake fresh yourself. Enter in San Francisco-based Galaxy Desserts, best known for their frozen croissant dough that has been a Williams Sonoma bestseller for years. That doughbakes up as beautiful, golden wonders. But my heart is with their Kouign Amann, delivered as eight individual pastries. Nestle each into the provided mold and let proof overnight at room temperature. They'll have doubled in size by the morning, and all you have to do is brush with an egg wash and pop in the oven.
It's not quite hot chocolate season yet, but with this rainy weather we've been having I'm ready to get a kick start on this cold season favorite. La Maison du Chocolat offers their supremely rich and bold hot chocolate drink in stores, but what's the secret to replicating it at home?
The Whole Grain Lady Bird cookies from Lark Fine Foods are crunchy three-bite affairs. With a foundation of rolled oats, wheat flour, and plenty of butter, they feature a equal proportion of cranberries and semi-sweet chocolate chips. They have a cozy, homemade feel, sweetened with both brown and white sugar, crunchy on the edges and chewy as you get close to the center.
In 2009, Victorian House Scones took home an award for 'Best New Product' at the World Tea Expo, and for good reason. Even if you haven't purchased the mix yourself, there's a good chance that you've eaten scones made with the mix at numerous cafes, bed & breakfasts, and tea houses around the country. There are seven different flavors, and the mix bakes up into scones that boast a crunchy crust that yields to a moist, buttery, and even-crumbed interior.
Shortbread cookies have always been a weakness of mine. I love when they're more buttery than sweet. You always hear that the best of these cookies are made by Grandma, but I have to say that I'm mighty impressed with Heritage Shortbread, made by the McGrain family from an original Scottish recipe.
When I was growing up in Hawai'i, Yoku Moku was the sweet to gift for any occasion. Hostess present, welcome home gifts, Christmas presents, every event was Yoku Moku-appropriate. Their signature tins feature individually wrapped cookies, and the most famous of them all is the Cigare, a long and thin rolled butter cookie with the faintest hint of vanilla. It's crumble-in-your-mouth delicate, barely sweet; simultaneously indulgent and light.
Many people are familiar with Valrhona for their high quality baking chocolate and chocolate bars. But many aren't aware that Valrhona does a brisk online business with a variety of bonbons and tasting chocolates.These include crunchy almond hazelnut pralines, white chocolate with a center of blackcurrant, and chocolate-dipped candied orange zest. But one of the best ways to get to know the different varieties of Valrhona is with the Degustation Grand Crus.
Venice-based Jin Patisserie turns out impeccable macarons and colorful cakes. The bad news is that you can't get those macarons shipped, but the good news is that Jin Patisserie will ship gift boxes of their equally fine cookies and chocolates.
There is rocky road, and then there is Rebel Rocky Road, a creation by Michelle Crochet of San Francisco-based Droga Confections. Though walnuts are a traditional rocky road ingredient, none of them make their way into these handcrafted clusters. But there are plenty of salted, roasted peanuts, partnered with fresh marshmallows made from organic brown rice syrup.
What good is a guide to American barbecue sauce styles if you can't actually try any of those sauces? Thankfully, most regional styles of barbecue sauce are available via mail order. if you've never tried northern Alabama white sauce or want to see what the most infamous mustard sauce in South Carolina is all about, mail-order is the easiest way to get sauced.
The miniature pecan crusted cheesecake ($5) from Big Girl Baking Co. tastes less like cake, more like mousse. Although it's made of your typical rich cheesecake ingredients—including cream cheese, sour cream, sugar, eggs, and butter—it has a light, fluffy,...
Though I was glad to see the New York Times cover Zingerman's today in its business section, the piece somehow failed to convey the idiosyncratic soulfulness of both the Zingerman's family of businesses and its co-founders Paul Saginaw and Ari Weinsweig. That family of businesses includes a world-class deli, the best food mail-order and online catalog I know, a bakery that turns out very good baked goods and bread, a creamery that churns out the best cream cheese I have ever tasted as well as a number of other fine artisanal cheeses, a roadhouse restaurant where they smoke their own meats, and even Zingtrain seminars where they dispense their unique set of business principles. Having known them for more...
A friend recently sent me three racks of ribs from the legendary Dreamland Barbecue . As I live in NYC, a veritable barbecue wilderness, I need mail-order barbecue to satisfy my deep barbecue cravings. We heated one rack of the...