For an addictive, crowd-pleasing snack that takes next to no time to master, turn to sweet and salty spiced nuts. Our wholesome, warming recipe for rosemary and sesame seed pecans is not only versatile, but also guaranteed to leave your house smelling like fragrant rosemary and pine. We love serving this cozy snack straight out of the oven, and it also doubles as a thoughtful hostess gift. Print out the recipe, and then watch the video to see more.
If there's one thing people are serious about, it's their morning brew. Whether you're scouring the web for the best thing to give the java-lover in your life or you're the coffee-lover looking to add some fresh gift ideas to your wish list, click through these coffee-related gifts. Bonus: almost all of these are under $50.
This week on PSGG, Danielle Fishel tells us how to break it to your friend when her boyfriend is cheating, Tess Christine shows us how to get the Victoria's Secret hair and makeup look, Brandi Milloy makes Hunger Games arrow pop pies, and Tyler Oakley and Becca Frucht give us the rundown on Harry Styles's love of Miley Cyrus on Top That! Last but not least, we have a fabulous Thanksgiving giveaway worth over $1,000 in prizes! Don't forget to enter for your chance to win!
If you were to stop and go through the quarters, dimes, nickels, and pennies weighing down your purse or cluttering up your car cup holder, how much do you think you'd collect? $10? $25? Well, according to the experts at Coinstar, the average amount cashed in for eCertificates and/or gift cards at their coin kiosks is a whopping $56 — twice as much as people think they have. Talk about a nice, unexpected chunk of change as we head into the holiday season (especially since so many of us go over budget on holiday shopping!).
Our advice to you: make every coin count! Take a few minutes to grab all the spare change "jingle-belling" in your purses, pockets, car, and desk drawers, then hit your local Coinstar kiosk, where you can turn the contents of your coin jar into cash or no-fee eCertificates from popular brands, including Amazon, iTunes, Gap, and Starbucks. Click here to find the Coinstar kiosk closest to you.
Now that you know there might be more change lying around than you think, what would you do with those extra pennies this holiday?
The good, the bad, and the yummy. That's probably an accurate description of cooking on Thanksgiving, right? The highs and lows are sometimes too much to take when you're in the kitchen for hours on end, but somehow it always turns out better than you thought. To mentally prepare for this year's extravaganza, have a laugh with these telling GIFs you can't help but relate to. Good luck come Nov. 28!
You Get Pumped Just Thinking About All the New Dishes You're Going to Cook
But Quickly Get Sucked Into a Pinterest/Recipe Black Hole
When Thanksgiving Morning Arrives, You've Got Your Special Playlist Ready
- Paula Deen Foods: a grocery store carrying her line of products — Delish
- The science behind why you can't say no to junk food — HuffPost Food
- Noma chef René Redzepi chats with Padma — Grub Street
- Pie charts demonstrating the male-chef-dominated food world — Eater
- Cider-based cocktails around the States — Zagat
- A fish sauce Bloody Mary?! — Food52
- How to make 8 grilled cheeses at one time — America's Test Kitchen Feed
Order a December Must Have box now to get the best in fashion, beauty, fitness, and food. You'll also receive this dazzling BaubleBar necklace in your December box as a holiday treat from POPSUGAR Must Have. Don't miss out! This gift is only available while supplies last.
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No Thanksgiving is complete without pumpkin and cranberry, and no Hanukkah is complete without sufganiyot, so here's a beautiful hybrid for you: pumpkin sufganiyot (jelly doughnuts) with a cranberry jam filling.
I won't lie to you; this recipe isn't easy or fast. But this is a labor of love that your family will definitely appreciate.
Don't deep-fry often? Most don't! But that's what makes it a special-occasion treat. As you fry, your house will smell like a doughnut factory.
I'm all for good kitchen hacks. I used the mouth of a mason jar to cut out the dough. And instead of using toothpicks to poke holes into the sides of the doughnuts, I found a handy plastic straw.
The doughnuts are rolled in granulated sugar and taste incredible even without the cranberry jam filling.
As for another hack, rather than use a pastry bag with a fancy pastry tip, fill a clear squeeze bottle with the jam. I find this method less messy and easier to clean up.
The sufganiyot are bound to go fast at the table; they have the seasonal pumpkin flavor along with a tart tanginess from the cranberry jam filling. What are you waiting for? Get frying!
You've definitely heard about the Cronut. If you're a breakfast and burger lover, you might've tried the Mc10:35. And if you follow food trends, you've even seen what it's like when the Umami Burger and the Cronut have a baby. But none of those things can even begin to hold a candle to these six stunning Thanksgiving food mashups.
Chow's Turducken Cheese Ball
The most creative cheese ball we've ever seen comes from Chow and has 12 layers, including Emmentaler cheese and Spanish chorizo. Testers went through over six pounds of cream cheese and 10 pounds of other cheeses just to get it right, eating all the failures along the way. Re-create it yourself, if you dare.
The Food Lab's Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy
Hush puppies? Pffft. Arancini, schmarancini — these are the fried balls of goodness you need this Thanksgiving. Created by The Food Lab's J. Kenji López-Alt, these fritters are made with homemade turkey and sausage stuffing that's been filled with a liquid cranberry center and breaded on the outside with a crisp potato latke crust. Did you hear that noise? That was the sound of your brain exploding.
Four more jaw-dropping Thanksgiving mashups, after the break.
While it's easy enough to cut open a can of cranberry jam or jelly, this recipe is almost too easy to pass up, plus it's likely to be gobbled up lickety-split during the Thanksgiving feast.
No fussing with pectin, no need to add lemon. The only ingredients are sugar and frozen cranberries.
Heat the two ingredients over the stove top until the cranberries break down and the sugar dissolves.
Some people prefer a whole fruit jam, but when it comes to cranberry, I like to blend it up into a puree. There's no sieve involved here. Just return the blended cranberries back to the stove and cook until thickened.
Jar it up for later use as an edible gift (trust us, the host or hostess will thank you!) or for your own Thanksgiving feast. The jam tastes incredible slathered in turkey sandwiches or even piped into jelly doughnuts.