1. Choose a cute Valentine-patterned napkin. We like to use paper ones.

2. Unfold the napkin all the way

 3. Fold the napkin in half, longways

4. Take one bottom corner and fold it at an angle, just over the center seam.

5. Take the other bottom corner and fold it at an angle so that the bottom edge of that half of the napkin is even with the right-side edge.

 6. Impress all your sweethearts with your mad napkin-folding skillz.

The post Napkin Folding 101: Valentine Heart appeared first on The Little Traveler.

A Baby Carrot Nose

Crown of Rosemary

Asparagus Arms

Red Cabbage Scarf

Black Olive Buttons

Too cute to eat, isn’t he?  But that doesn’t mean we’re not going to.

The post Cutest Cheeseball Ever appeared first on The Little Traveler.

40 large pecan halves

1 bag Milk Chocolate Mencken’s Wafers*

Unwrap caramels and place on parchment paper. Cut caramels into four pieces. Melt the chocolate in a double boiler or in microwave by heating in 30 second increments and stirring in between. Press one pecan into each soft and buttery caramel (tip: dip the tip of each pecan into melted chocolate before pressing into caramel to help hold it in place). Dip caramel & nut to cover in chocolate. Refrigerate to set.

*Available in The Little Traveler’s Gourmet Candy Room

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16.3 oz. jar creamy peanut butter

2 cups confectioner’s sugar

8 tbsp unsalted butter, melted

1tsp. pure Nielsen-Massey vanilla extract*

Melt half the chocolate candy coating according to the package directions. Spread over parchment paper. Spread into a large rectangle, buit not too thing (1/8 – 1/4″ thickness). Place in freezer to firm up. In a large bowl, beat together the peanut butter, sugar, butter and vanilla until smooth. Remove first chocolate layer from freezer and spread the peanut butter over the top. Return to freezer and melt the rmaining chocolate candy. Spread it over the top of the peanut butter layer and freeze until set. Break up the bark into small pieces using a butcher knife. Store inthe refrigerator or freezer utnil ready to serve.

*Available in The Little Traveler’s Gourmet Candy Room

The post Buckeye Bark appeared first on The Little Traveler.

The first step is to cover your tables in mood-setting fabrics, like the batty tablecloth to the left—it’s an inexpensive netting that we picked up at a local craft store.

Next focus on your centerpiece. If you opt for electric candles instead of the ones you actually have to light, you won’t have to be afraid of mixing them in with a variety of pieces from around your home. Here are a couple examples of what you can do:

Even if you’re not feeling overly creative, we’ve got plenty of Halloween candles with the cute included, in both battery-operated and traditional wax.

To make the party extra fun, be sure to tuck surprise guests into unexpected places:

The post A Ghoulish Good Time appeared first on The Little Traveler.

Wrap bottom of 9-inch round spring form pan with plastic wrap. Crush cookies to create coarse crumbs. Place half the crumbs in an even layer on the bottom of pan. Spoon softened chocolate ice cream over crumbs. Place plastic wrap over ice cream and press to fit pan; remove plastic and drizzle with Dark Chocolate Sauce. Top with remaining cookies. Freeze until firm, about 2 hours. When ready, spoon and spread softened vanilla ice cream over crumbs. Cover with plastic wrap and transfer to freezer until firm, at least 4 hours or overnight. To serve, remove cake from pan, running a spatula between cake and sides of pan if necessary, and drizzle with Caramel Sauce. Crush pretzels and sprinkle over ice cream cake. Serve immediately with whipped cream, if desired.
*Available in our Gourmet Department

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Preheat oven to 300 degrees. Combine beer, grill sauce and red pepper jelly in a large deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3-3 ½ hrs. If preferred, cook over a low flame on top of the stove or the grill, regulating heat so liquid only simmers. Turn once or twice during cooking. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices. Stir and season with salt and pepper. Serve with plenty of the pan gravy.
*Available in our Gourmet Department

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I used to work at The Little Traveler a loooong time ago. Started in ’59 as a 16 yr old; used to bring the buffet luncheon platters out from the kitchen for service on buffet table right in front of the hutch on the left. I always loved seeing the crèche there during the holidays!

I got this recipe from Ella Sõrling, one of the fantastic Swedish cooks who worked in the kitchen at that time. I remember having these at the LT at Christmastime.  Everyone on the staff always loved them!  They’re a wonderful, buttery cookie and classic Swedish Christmas cookie with an almond flavor and aroma.”

The post Swedish Spritz Cookies – A recipe & a bit of history appeared first on The Little Traveler.

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Fall in love in The Little Traveler‘s Naot Shoe Room.

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