The Most Interesting Ice Cream Flavors From Salt & Straw Are Available Across The Country

Organic Joe Medium Roast Ground Coffee

For just $6.99, Trader Joe's medium roast coffee tastes divine. No matter how you brew it, I promise you'll be thoroughly impressed.

Non-Dairy Oat Creamer Gingerbread

Trader Joe's collection of $1.99 non-dairy creamers are all delicious, but this limited-time seasonal offering is the literal cream of the crop.

Teeny Tiny Pecan Pies

Nothing says 'bougie' quite like finger foods do. Take the sweet route with this grouping of $4.99 tiny pecan pies!

Shaved Parmesan, Romano & Asiago Cheeses

I love topping salads, pastas, and soups with this $3.49 blend of shredded cheeses. Once it gets melty is where the fun really begins.

Cheesy Herby Biscuits

Biscuits are undoubtedly a considerably fancy thing to make yourself, but luckily you don't have to put in all that effort just to please a crowd, thanks to this $4.99 box o' biscuits!

Butter with Brown Sugar & Maple Syrup

This $2.99 butter infused with brown sugar and maple syrup will instantly elevate any piece of toast or baking project you've got going on.

Dark Chocolate Ganache Mini Sheet Cake

I'm simply obsessed with these $4.99 sheet cakes from Trader Joe's. They come in all kinds of flavors, but who can ever resist chocolate?! This is an easy (yet impressive) grab-and-go buy to bring to the office for your team or to share with the fam at home after a long week.

Truffle Dip

In my mind, truffle equates to some real fancy stuff. So, I was pleasantly surprised to see that this creamy dip was just $5.49!

Steamed Vegetable Soup Dumplings

I will live and die on the hill that Trader Joe's soup dumplings are some of the best ready-made options around. This $3.49 box is my go-to if I simply don't feel like cooking dinner (which happens more than I'd like to admit), but still want something warm that's gonna fill me up.

Sliced Black Truffle Monterey Jack Cheese

Another fun truffle find! Kick your grilled cheeses up a notch for just $4.99.

Creamy Spinach & Artichoke Dip

This is another one of my TJ's must-haves. If I don't buy this $3.79 box every single time I go, I at least buy it every other visit. Yummm.

Coffee Bean Blast Ice Cream

They are not kidding when they say this ice cream is a true coffee blast. It's so full on flavor, luxuriously creamy, and for just $4.49 a pint, I think that's pretty dang good.

Chocolate Brooklyn Babka

This rich babka bread is laced with lotsa chocolate. You can get the loaf for $5.99, but beware: it's gonna go fast.

Bourbon Vanilla Bean Paste

This bourbon-y vanilla bean paste is so fun to use for cookies, muffins, cupcakes, and the like. It has a perfect smoky, woody finish (but still sweet), plus a little goes a very long way. Snag it at your local TJ's for $4.99.

Speculoos Cookie Butter

I fear I could eat this entire jar of cookie butter in one sitting. It always tastes expertly crafted and undeniably sweet. I love putting it on toast, ice cream, and even in my morning coffee. The jar sells at $3.99!

Candy Cane Green Tea

This $2.79 green tea has become a wintertime staple for me since I discovered it at Trader Joe's last year. I've already bought 3 boxes to stock up for the season.

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

Y2K — In Theaters December 6, 2024

Remember that Y2K crisis at the turn of the millennium? This December movie, which follows two high school juniors who crash a New Year's Eve party, reimagines it as a full-blown disaster — blood, guts, and all.

Y2K stars Jaeden Martell, Rachel Zegler, Julian Dennison, The Kid Laroi, and Fred Durst.

Mary — On Netflix December 6, 2024

Get a new look at one of the most famous women in the world when Mary drops on Netflix next month. This movie will give you a whole new look at the titular heroine's life — from being forced into hiding to running for her life, all to protect her baby son from a murderous king.

Mary stars Noa Cohen, Ido Tako, Stephanie Nur, Susan Brown, Ori Pfeffer, Eamon Farren, Hilla Vidor, Mili Avital, Gudmundur Thorvaldsson, Dudley O’Shaughnessy, Keren Tzur, Mehmet Kurtulus, Mila Harris, and Anthony Hopkins.

Another December movie that will have you looking at motherhood differently is Nightb—ch, which follows Amy Adams character's life as she becomes a mother...and becomes convinced she's also turning into a dog.

Nightb—ch stars Amy Adams, Scoot McNairy, Arleigh Patrick Snowden, Emmett James Snowden, Zoë Chao, Mary Holland, Archana Rajan, Jessica Harper.

F Marry Kill — On Digital December 6, 2024

We all know dating apps can be a really horrifying experience, but when true-crime lover Eva starts to believe one of her three dates could be the “Swipe Right Killer," she finds herself in a life-or-death situation.

F Marry Kill stars Lucy Hale, Samer Salem, Virginia Gardner, Jedidiah Goodacre, Brendan Morgan, Brooke Nevin, and Bethany Brown.

A Nonsense Christmas With Sabrina Carpenter — On Netflix December 6

If you're still singing "Nonsense" by Sabrina Carpenter, then this December movie (er, holiday special) is for you. Not only will the popstar perform tunes from her fruitcake EP, but she'll be joined by special guests as well!

A Nonsense Christmas With Sabrina Carpenter stars, you guessed it, Sabrina Carpenter.

Maria — On Netflix December 11, 2024

Angelina Jolie's newest film follows iconic performer Maria Callas. After a glamorous, albeit difficult, public life, Maria moves to Paris for some quiet — and must confront her identity, her past, and her future in the process.

Maria stars Angelina Jolie, Pierfrancesco Favino, Alba Rohrwacher, Valeria Golino, Kodi Smit-McPhee, and Haluk Bilginer.

Kraven The Hunter — In Theaters December 13

Despite the fact it's coming out around the holidays, Aaron Taylor Johnson's new December movie is not for kids. The flick follows the titular Kraven as he morphs from the son of a gangster to the brutal and fearsome villain comic fans know so well.

Kraven the Hunter stars Aaron Taylor Johnson, Ariana DeBose, Fred Hechinger, and Russell Crowe.

Carry On — On Netflix December 13

One TSA agent is in for a less-than-jolly holiday when he's blackmailed by a traveler hoping to bring a very dangerous package into the airport on Christmas Eve.

Carry On stars Taron Egerton, Jason Bateman, and Sofia Carson.

Not only is this Lion King sequel giving us a brand new look at a classic story, but it also marks Blue Ivy Carter's acting debut! The movie tells the story of how Mufasa began his journey as an orphaned cub and how a run-in with royal heir Taka changed everything.

Mufasa: The Lion King stars Beyoncé Knowles-Carter, Aaron Pierre, John Kani, Seth Rogen, Billy Eichner, Donald Glover, and Blue Ivy Carter.

Nicole Kidman's new December movie will add some spice to your holiday, thanks to an affair with her character's much-younger employee. Is it getting hot in here?

Babygirl stars Nicole Kidman, Harris Dickinson, Sophie Wilde, and Antonio Banderas.

If you're still laughing about the Timothée Chalamet lookalike contest, then you'll definitely want to show up to see this flick, which stars our favorite Timmy as Bob Dylan during his historical move from folk to rock'n'roll.

A Complete Unknown stars Timothée Chalamet Monica Barbaro, Elle Fanning, Edward Norton, Boyd Holbrook, and Nick Offerman.