Krispy Kreme Is Placing Donut Fans on the Nice List This Holiday Season

by Jennifer SwartvagherNovember 23, 2020

Are you on the nice list? This holiday season, Krispy Kreme is encouraging fans to be sweet to themselves, loved ones and other nice-listers in their lives. The popular doughnut brand is introducing its Nicest Holiday Collection, including two new doughnuts, beginning Fri., Nov. 27.

Krispy Kreme wants to thank all those who help Santa deliver packages. They will give all mail, parcel and package delivery drivers who visit Krispy Kreme shops Mon., Nov. 30 a free Original Glazed dozen, no purchase necessary. Just show your employee badge or wear your work uniform

“All year long delivery drivers have helped keep us safe and they have to work even harder during the holidays. They are definitely all on the nice list,” said Dave Skena, Chief Marketing Officer of Krispy Kreme Doughnuts. “It’s one of the ways we’re doubling down on nice throughout the 2020 holiday season, which will include new, delicious and festive Krispy Kreme doughnuts perfect for celebrating, gifting and sharing joy.”

Krispy Kreme’s Nicest Holiday Collection will be available through Dec. 24 in a limited-edition “gift‑wrapped” dozen box:

The new Festive Tree Doughnut is a Red Velvet Cake Batter filled doughnut, dipped in cream cheese icing and hand decorated with a tree and star.

The new Present Doughnut is a Sugar Cookie Kreme filled doughnut, dipped in green icing and decorated with a ribbon and sugar piece “nice” tag.

The popular Santa Belly Doughnut returns this season, a Chocolate Kreme filled doughnut, dipped in red icing and granulated sugar, and decorated with chocolate icing and a sugar piece belt.

In addition to the Nicest Holiday Collection, Krispy Kreme will make being on the nice list twice as nice later in December: the brand will have a special treat for fans on Dec. 12, its annual “Day of the Dozens,” and beginning Dec. 16, the Gingerbread People of America will return with delicious Gingerbread Glazed doughnuts.

Share how you’ll be sweet this holiday season with Krispy Kreme’s Nicest Holiday Collection by using #KrispyKreme and tagging @krispykreme. For more information about Krispy Kreme’s Nicest Holiday Collection, visit www.krispykreme.com/promos/holiday. Learn more about Krispy Kreme’s free dozen offer for mail, parcel and package delivery drivers at www.krispykreme.com/promos/deliverydrivers.

—Jennifer Swartvagher

All photos courtesy of Krispy Kreme

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Nut-Free Asian Cold Sesame Noodles

by Christal Y.August 6, 2015

If nut-free, fuss-free and scrumptious is what you’re looking for in a dish, then this cold sesame noodle by the food blog, Chew Out Loud needs to be on your meal plan for the week. It’s a simple recipe full of rich sesame flavor and fresh veggies for a refreshing bite. Check out the recipe below.

Serves 4-6

Method:
16 oz dried noodles (spaghetti or linguine work well)
5 TB Asian toasted dark sesame oil (found in Asian aisles of grocery stores)
½ cup pure Tahini (sesame paste)
5 TB regular soy sauce
3 TB granulated sugar
1½ TB seasoned rice vinegar
1 tsp ginger powder
1 tsp white pepper
¼ cup hot water
1 large cucumber, peeled and sliced thin or julienned
1 large carrot, peeled and sliced thin or julienned

Optional: Cooked shredded chicken or cooked shrimp
Garnishes: Thinly sliced green onions, toasted sesame seeds, Sriracha on the side

Instructions:
1. Cook noodles in a large pot of boiling, well-salted water until tender, according to package instructions. Drain and rinse thoroughly with very cold water until all noodles are cool. Drain well. Toss with 2 TB sesame oil and set aside.

2. In a large bowl, whisk together the remaining sesame oil, Tahini, soy sauce, sugar, rice vinegar, ginger powder, and white pepper. Add ¼ cup hot water to thin out the sauce; whisk until combined.

3. Add cooked/cooled pasta, cucumbers, and carrots to the sauce. Toss well to combine. If using chicken or shrimp, add those and toss to combine. Garnish as desired. Serve immediately.

Have you tried cold noodles before? Let us know what you thought!

Chew Out Loud is a food blog about all things delicious, from healthy to indulgent. Run by Amy, cook and photographer, Chew Out Loud delivers tried and true recipes to hungry readers everywhere. Click here to get inspired for your next family meal!

12 Great Recipes to Make This Summer

by Erin LemJune 24, 2015

You’ve beelined it to your local ice cream parlor on a hot summer day and regularly dish out yogurt at snack time. In fact, dairy may be your kids’ favorite food group. Luckily for you, Washington state produces some of the highest-quality dairy products around. All of the milk produced by Washington dairy farm families is rbST free and it all comes from happy cows. Red Tricycle Seattle writer, Helen recently visited a WA dairy farm and got inspired to take advantage of these high-quality dairy products in your own kitchen. Flip through the photo gallery to get cookin’.

DIY Frozen Banana Split

Banana splits are a classic summer staple. If you're feeling in the mood, check out this beloved dessert from cook, writer, photographer and mom, Shaina Olmanson. These delicious sweet treats, served in glass jars, make for a crafty DIY dessert and easy clean-up afterward. Perfect for laid-back summer fun!

Ingredients:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
5 bananas, peeled, cut in chunks, and frozen
1 (8-ounce) can crushed pineapple in 100% juice, drained
1 cup fresh strawberries, hulled and sliced
1/2 cup chocolate sauce; recipe follows
1 cup heavy cream
2 tablespoons confectioners’ sugar
8 maraschino cherries

Methods:
1. Mix together the graham cracker crumbs, granulated sugar, and butter in a bowl. Divide the graham cracker mixture evenly among eight 8-ounce jars, and press the mixture into the bottoms of the jars.

2. In a food processor, blend the frozen banana chunks until smooth. Scoop on top of the graham cracker mixture and level off. Add one ounce of crushed pineapple to the top of each jar and follow with the strawberries. Drizzle chocolate sauce over the strawberries. (Reserve any leftover chocolate sauce for another use.)

3. Beat the cream and the confectioners’ sugar in a medium-size bowl until stiff peaks form. Pipe or spoon the whipped cream over the chocolate sauce and top each jar with a maraschino cherry. Serve immediately.

Chocolate Sauce:

Ingredients:
1/2 cup heavy cream
2 tablespoons water
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons light corn syrup
Pinch of salt
7 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Methods:
In a small saucepan, heat the cream, water, cocoa powder, sugar, corn syrup, and salt over medium heat, stirring frequently, until the mixture just begins to boil. Remove from the heat and stir in the chocolate, butter, and vanilla until smooth. Allow to cool slightly. The sauce can be made ahead and stored in the refrigerator; reheat it slightly before pouring over your dessert.

recipe and photo courtesy of Shaina Olmanson's book Desserts in Jars: 50 Sweet Treats that Shine. Buy the book on amazon.com.

Shaina Olmanson is a cook, writer, and photographer and the mother of four young children. She writes the popular (50,000 visitors each month) blog, FoodforMyFamily.com. She also writes for two other blogs, Food Your Way and Simple Bites, and she is the editor of the food channel for LifetimeMoms.com. She lives in Minneapolis.

What dairy product can your kids not get enough of? Which of the above recipes are you planning to make? Leave us a Comment below and “like” this story to share!

The Washington Dairy Products Commission celebrates the contribution of local dairy farm families. By producing wholesome and nutritious dairy products and caring for their cows and land, local dairy farm families are a key ingredient to making the northwest a great place to live. Learn more at www.akeyingredient.com.

Magical Candy Cane Kiss Cookies

by Erin LemDecember 19, 2014

These cookies are truly magic. Why? They feature Hershey candy cane kisses, only available during the holidays. Red Tricycle’s San Diego Editor, Leah makes these on a yearly basis. She loves that the recipe is easy and produces delicious, wow-worthy results.

Ingredients:
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 tsp. vanilla
2 cups flour
1/4 cup cocoa powder
Candy Cane kisses (unwrapped)
Powdered sugar

Method:
1. Heat oven to 350-degrees. Enlist a helper to unwrap the candy cane kisses.

2. Beat butter, sugar and vanilla until creamy.

3. Stir flour and coca together; gradually add to butter mixture, beating until blended. Mold about a teaspoon of dough around each kiss, covering completely. Shape into balls and place on a greased cookie sheet.

4. Bake 8 – 10 minutes or until set. Cool completely; then sprinkle powdered sugar over the tops. Super easy and super delicious!

Check out our other kid-friendly recipes HERE

“Like” this story if you think these cookies look delicious and then head on over to Leah’s Thoughts for more great recipes.

photo and recipe courtesy of Leah Singer

Basic Sugar Cookies

by Erin LemDecember 19, 2014

Each year Red Tricycle’s L.A. Editor, Meghan makes sweet treats for her annual holiday cookie party. While the staples like gingerbread houses and brownies are always a hit, Meghan always whips up a batch of these basic sugar cookies. Meghan says that she’s tried every sugar cookie recipe on the planet and this one is by far the best.

Ingredients:
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (Meghan adds an extra teaspoon)
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

Method:
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

2. Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

What’s your favorite sugar cookie recipe? Is it this one? Tell us below!

Photo courtesy of Meghan Rose; recipe courtesy of Martha Stewart

ML Interest Tag: granulated-sugar

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