Dove® Fruit Peanut Brittle

This recipe has been brought to you by Collective Bias, Inc. and its advertiser.
But all opinions here are mine.
#LoveDoveFruits #CollectiveBias



This Dove® Fruit Peanut Brittle is so easy to make it comes together in only 15 minutes!

Desserts are big for me, I love most any kind. I’m not big on making dessert…but eating them is never a problem.

I do have a few easier dessert recipes that I can throw together if I have to, but most of the time I rely on opening a package of something – like Dove® Fruit. But what could I do to turn Dove® Fruit into an ingredient instead of just opening the bag and pouring them in your mouth?

I’ve never done that – I swear.

I found a few recipes for peanut brittle that seemed pretty easy to make so I thought I’d give it a shot and melt the Dove® Fruit on top. Sounds pretty good so far right?

Now to go out and grab my ingredients. I ran to the closest Walmart and headed over to the candy isle. Next problem, which one to buy? A whole display of all the flavors.

Cranberry, cherry and blueberry.




I grabbed all three just to be on the safe side. Whatever is left will just be for snacking on.

The great thing about Dove® Fruit is that it’s real dark chocolate combined with whole fruit so it not only tastes great but it’s one of the better dessert options you could grab.

Like I said, this brittle is easy and quick but you do need to pay attention to the steps and use a thermometer for this one.

The ingredients for this brittle are simple – just some sugar, peanuts, flavorings and of course your bag (or bags) of Dove® Fruit.




Set your thermometer on the side of a pot and add in some corn syrup, brown sugar, white sugar and salt in a medium pan and bring to a boil.




Stir in some butter and vanilla and bring to a boil.

Add in the peanuts and baking soda and stir until it gets lighter in color, just for a minute.

Carefully pour onto a greased baking sheet and let cool for 3 minutes. Then add your Dove® Fruit to the top of the brittle just so they stick to the top.




Now you’ve gotta smash it up. I know, it looks to good to start destroying, but go ahead and break it into big pieces.

Big pieces.

Check out the Dove® Fruit social hub for more recipes like this one…if you’re not a pour out of the bag into your mouth type of person. 

You can also download a coupon for Dove® Fruit, because I know you’re going to need to run out and get some.




Dove® Fruit Peanut Brittle
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  1. 1 package (6 oz.) Dove® Fruit Blueberries
  2. 1/2 c. corn syrup
  3. 1/4 c. water
  4. 1/2 c. brown sugar, firmly packed
  5. 1/2 c. white sugar
  6. 1/8 t. salt
  7. 1 t. vanilla extract
  8. 3 T. butter
  9. 1 1/2 c. roasted peanuts
  10. 1 t. baking soda
  1. Start by adding some corn syrup, water, brown sugar, white sugar and salt in a medium pan, stir and bring to a boil.
  2. Place a candy thermometer in you pan and then add in the butter and vanilla, stir for a few seconds and then let the mixture heat up to 230º F.
  3. Once it reaches 230º F, start stirring again until you get the mixture up to 290º F, then add in the peanuts.
  4. Stir again until it reaches 300º F and then let it cook for one minute more.
  5. Last step is to add in baking soda and just stir until it's combined.
  6. Carefully pour onto a greased baking sheet and spread into an even layer.
  7. Add your Dove® Fruit to the top of the brittle pushing down lightly just so they stick to the top.
  8. Let the brittle cool to room temperature and place in the refrigerator for 30 minutes for the chocolate to set.
  9. Break into large pieces and serve.

Gin and Ginger Fizz




Let’s start looking ahead to some warmer weather with this Gin and Ginger Fizz cocktail I made over at Food Fanatic!

I’m so sick and tired of the cold and the snow – and we just got another foot of snow the other day.

A foot.

It took me half a day just to clear out my walkways and driveway. And I see in the forecast there’s more snow coming later this week.

This winter is just crazy. Not even just the snow but the freezing cold temperatures that we’ve been having. I’m talking negative numbers.

So I’m going to pretend there are warmer days coming sooner rather than later and make myself a gin cocktail.

I’m not a huge gin drinker but when I do have gin it’s always a gin and tonic with a lot of lime. And it’s usually warm outside and I’m sitting on my deck.

I don’t know why I consider gin to be a summer time liquor – I’m sure plenty of people drink it all winter long. And I know that there are many different ways to drink gin than just making a gin and tonic.

A while back I made my version of a Dark and Stormy using a spicy ginger beer that I discovered while working at a beer festival last summer. I thought this spicy ginger beer would go together well with the juniper flavors in the gin – and it did. And then to sweeten it up a little I added a little Elderflower liquor. 

This Gin and Ginger Fizz is as refreshing as it is tasty. Squeeze a couple lime wedges on top and you’ve got a cocktail that you can enjoy all year round. 

I think I might even like this one better than my good ol’ gin and tonic. And I didn’t have to wait for the weather to warm up to enjoy it! It tasted just as good staring out into all that snow in my yard.




 Make sure to head over to the Food Fanatic website to see all their other great recipes! 

The Mantitlement Guide to Bourbon

Have you guys checked out the website Bourbon of the Day?

If you’re a bourbon drinker – or would like to be – you absolutely have to check it out. Demetrius from Bourbon of the Day wrote The Mantitlement Guide to Bourbon for all us readers here at Mantitlement. It was definitely informative to me, I think it will be to you guys too.

Read on with a glass of bourbon in hand…

This is the dawning of the age of the bourbon drinker. For decades ‘America’s Spirit’ was considered low-brow at best, but with a renewed interest in classic cocktails and spirits, bourbon has taken its place among the finest aged spirits in the world. If you have yet to convert to the house of bourbon, this guide will get you on your way.

What Is Bourbon

‘Bourbon’ whiskey has a very specific legal definition that separates it from all other spirits. Bourbon must be aged for no less than 2 years in brand new, charred white oak barrels. This aging method imparts distinct oak, caramel, earth, and smoke flavors to the whiskey while giving bourbon its rich amber color.

Bourbon must be made from no less than 51% corn, with the other grains being comprised of wheat, rye, rice, or barley. Changing up the grain mix changes up the texture and flavor of the finished product – whiskeys made with higher rye contents tend to be spicier, while whiskeys made with wheat tend to be smoother. With corn as its primary ingredient, most bourbons will have a sweetness that isn’t found in other whiskeys.

When these grains are mashed together, yeast is added to the mix to convert sugars naturally found in the grain into alcohol. Yeast provides bourbon with floral or fruit flavors, adding another dimension to the spirit’s flavor. Master Distillers spend decades mixing and matching grain combinations, yeast strains, and aging periods to find the perfect bourbon whiskey formula.

Bourbon Drinking Versus Bourbon Tasting

The difference between a bourbon “drinker” and a bourbon “taster” is an important distinction that should be made. You could choke down any old swill, but bourbon deserves to be properly tasted. Here’s how to do it, minus the snobbery.

Do the Kentucky Chew

Different parts of your tongue registers taste in different ways. To truly taste the different flavors that go into a bourbon, take a sip and roll it around on your tongue so that a little lands in each of the tongues regions (this, ladies and gents, is the Kentucky Chew).

Check Out That Body

If you are familiar with wine lingo, you have heard the term “structure” used to describe the interplay of different elements within the wine. Just like wine, different bourbons have different bodies (also known as weights, levels of viscosity, or texture). Think of the difference between heavy cream, whole milk, and nonfat milk – they all have a type of slipperiness and fluidity to them. Same with bourbons.

Some bourbons are thick and heavy, sitting on your palate like syrup. Other bourbons are very light bodied and almost evaporate on your tongue.

Enjoy the Finish

A good bourbon carries a long, pleasant, flavorful finish that can be as enjoyable as the drink itself. Sit back, smile, and enjoy it while you pass the time with people that dont kill your buzz.

Other Bourbon Essentials

A question I frequently receive as a bourbon bartender is “How can I get the same bourbon experience at home as I get at cocktail bars?” Its simple! You can enjoy your whiskey, serve up guests, and accentuate your tasting experience like a pro with the following three essentials.‘Magic’ Ice Molds

Bourbon Ice Balls

Using a single large sphere of ice will last longer your my whiskey every time – The ice itself melts much more slowly than regular ice cubes, chills your drink to the perfect temperature, and one sphere is good for three drinks. If you would like to make whiskey ice balls at home, we recommend Tovolo Sphere Mold. This specialty ice mold is made of flexible silicon that makes it easy to remove your spheres, and produces perfect circles every time. There are also lots of awesome things you can do with this mold besides make ice. Get creative!

Bourbon Tasting Glasses

Now let me say, Im no bourbon snob. By the end of Happy Hour, you could probably serve me an old Mason jar and I would be just fine. But any civilized and respectable adult should have at least a few nice bourbon tasting glasses.

Bourbon tasting glasses aren’t just pretty additions to your cabinet – they are designed to concentrate and release the complex aromas of the bourbon with a deep enough “bowl” to allow you to swirl it around while looking pretentious. 60% of your sense of taste comes from your nose, so for better tasting bourbon, use better glassware. My personal favorite is the Glencairn Scotch and Whisky Glass.

Bitters, Baby!


If you want to add a little flavor to your whiskey (or if you have a bad bottle that you cant get rid of), a few dashes of bitters is the way to go. Classic cocktails used bitters as a key ingredient ( in fact, the very definition of the word “cocktail” was defined in 1806 as a stimulating liquor, composed of spirits of any kind, sugar, water and bitters), so having some on hand gives you the opportunity to try your hand at your own cocktails.

Starting out, are only three names in bitters you need to know. They are:

So that’s it! You should be just as proficient at tasting bourbon as the most experienced of us out there. For bourbon reviews, cocktail recipes, free giveaways, and information on how you can enjoy the #BourbonLife, click here to subscribe to Bourbon of the Day! Cheers!

So, better informed after reading The Mantitlement Guide to Bourbon? Me too. And also a little thirsty…


Buffalo Fries




If you’re a fan of buffalo sauce then you’re gonna love these Buffalo Fries!

We make tons of oven fries. TONS.

Also we love buffalo sauce. Even the boys. There’s a wing sauce called Texas Pete’s, it has a mild wing sauce variety I usually grab for the boys and they love it. You could always do half mild, half spicy.

And the best part about these fries is that they’re oven baked – not fried.

I know, I’m finally not frying something that’s actually supposed to be fried.

But I’m telling you, you won’t miss the deep fry at all. These Buffalo Fries are really crispy and browned from cooking them at a high temperature. Make sure your oven is clean for this one or you’ll be calling the fire department…or at the very least setting off a bunch of your smoke alarms.

If you don’t have a Mandoline Slicer you can cut them by hand with a knife. We use ours all the time for lots of things, and they aren’t too expensive if you want to look into getting one.




After you slice up the potatoes you just need to soak them in cold water for about 15 minutes. Dry them off really good drain the water from the bowl and put the fries back in.

Toss them with the garlic powder, salt and olive oil then put them on parchment lined baking sheets. You’ll probably need two pans so they can sit in a single layer.




Turn them halfway through cooking and when they’re done put them back in that big bowl. Toss with buffalo sauce and then they go back in the oven for 5 minutes – just to set the sauce.




After you toss with the buffalo sauce, before you put them back in the oven you could add any toppings you might want like mozzarella cheese or scallions, but I kept mine plain.

Serve them with a quick blue cheese sauce for dipping and you’ve got an appetizer that’s not only good but good for you.

OK not like carrot sticks good…but you know what I mean. These aren’t “fried” so that’s basically like health food.




Buffalo Fries
serves 6 for appetizers
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  1. 6 large russet potatoes, scrubbed
  2. 2 T. olive oil
  3. 2 t. garlic powder
  4. 2 t. salt
  5. 1 bottle of buffalo wing sauce
Blue Cheese Sauce
  1. 1/2 c. mayonnaise
  2. 1/2 c. sour cream
  3. 1/4 c. whole milk
  4. 1 t. salt
  5. 1/2 t. pepper
  6. 2 oz. crumbled blue cheese
  7. 1 t. worcestershire sauce
  1. Pre-heat the oven to 450º.
  2. Slice the potatoes on a mandoline or cut them into thin strips with a knife.
  3. Place the potatoes in a large bowl of cold water and soak for 15 minutes.
  4. Dry the potatoes with paper towels, you'll want to do this really well, you don't want any moisture on the potatoes.
  5. Toss the potatoes with the salt, garlic powder and olive oil and place on a single layer on two baking sheets lined with parchment.
  6. Bake for 20-25 minutes then take the fries out and flip over. Just check to make sure they're getting browned on the bottom before you flip them.
  7. Put them back in the oven for another 20 minutes until browned.
  8. While the fries are in the oven you can make the blue cheese sauce.
  9. Put all ingredients for the sauce in a blender.
  10. Blend on high for 30 seconds until smooth and transfer to a small bowl.
  11. When the fries have browned, transfer them to a large bowl and toss with about 1/2 cup of buffalo wing sauce.
  12. Place the fries back on the baking sheets and return to the oven for 5 minutes.
  13. Taste the fries for seasoning and salt them once more if you think they need it.
  14. Serve with the blue cheese dipping sauce.
  1. These fries can also be topped with cheese, scallions, blue cheese crumbles or whatever you like!



Shrimp Poutine

 This recipe has been brought to you by Collective Bias, Inc. and its advertiser.
All opinions here are mine. #GameTimeGrub #CollectiveBias



If you want to blow away your friends for the big game this weekend you should totally make this Shrimp Poutine!

Anyone can throw out tortilla chips and queso, but try amping up your game time snacking by making something that everyone will remember. And love.

The first time I had poutine or had even heard of it was at Disney. We had reservations at Le Cellier in Canada at Epcot so I pulled up the menu online. I saw a whole menu of “poutine”. Figured out by the descriptions that it was basically french fries with a cheese sauce, topped with whatever you could imagine. But the one I zeroed in on was the lobster. Lobster with cheese sauce all on top of french fries? I might even skip the steak for that one.

We sit down at our table, drenched from the huge storm we ran through to get there…The waitress comes over to take our order and I hear “Oh, sorry that’s not on the menu tonight.”

Just my luck.

I needed to recreate what I missed out on. Make something crazy good for the game this weekend. So as usual, whenever I need some game time grub, I ran out to Walmart and grabbed a couple bags of Alexia Smart Classics Crinkle Cut Fries. Looking at the display while I was there, I couldn’t help but to get the Spicy Sweet Potato Fries too but those will be for another day.




Another trick to making this amazing snack seam easy was buying a bag of precooked, shelled and deveined frozen shrimp. Those little guys that you would use to make shrimp salad or something along those lines.




While the french fries are cooking you can make the sauce and cook up the shrimp. The sauce is quick to throw together and the shrimp cook up even faster.

Then get your fries piled up in a dish. 




Take your shrimp and load them up on top of the fries. 




And pour that awesome, creamy cheese sauce all over everything and dig in.

If there’s extra sauce just serve it on the side for dipping – the more sauce the better, trust me on that.




If you haven’t yet, you should definitely check out the Smart Classics Crinkle Cut Fries. They are seasoned perfectly and cook up in just a few minutes, an easy side dish to any dinner.

You can look up Alexia Foods on Facebook, or check out tons of great recipes on Pinterest.


Shrimp Poutine
Serves 4
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  1. 1 (2 lb.) bag Alexia Smart Classics Crinkle Cut french fries
  2. 1 (12 oz.) bag of small frozen cooked shrimp
  3. 1/4 t. onion powder
  4. 1/2 t. garlic powder
  5. 1/4 t. salt
  6. pepper to taste
  7. 1 T. olive oil
  8. 3 scallions, chopped
For the Cheese Sauce
  1. 1 1/2 c. whole or 2% milk
  2. 2 T. flour
  3. 2 T. butter
  4. 1/4 t. salt
  5. 1/2 t. Old Bay Seasoning
  6. 1/4 t. fresh ground black pepper
  7. 1 c. shredded cheddar cheese
  1. Preheat the oven to 450 degrees.
  2. Spread the fries out on a baking sheet and cook according to the package instructions for 20-25 minutes.
  3. Start making the cheese sauce by adding the butter to a medium pot to melt. Once melted whisk in the flour to make a paste.
  4. Let cook while whisking for 2 minutes.
  5. Add in the milk slowly, while whisking and let come to a boil.
  6. Turn the heat down to low and let the milk mixture cook until thickened, about 5 minutes.
  7. Add in the seasonings and the cheese and stir.
  8. Toss the shrimp in the garlic powder, onion powder, salt and pepper and cook over medium-high heat for 3-4 minutes, just until heated through.
  9. When the fries are done, remove them to a serving dish or to individual plates.
  10. Cover with the shrimp and then the cheese sauce.
  11. Garnish with the chopped scallions.