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This Tabletop S’Mores Grill Gets Big Wows At A Small Price



I went to big lengths to make a fancy dinner. What stole the show? The 16 dollar table top hibachi grill we used for indoor S’mores.

Does it sound like I’m complaining? I’m not. I love anything that garners oohs and ahs. And considering how simple this was to do, this did in a big way! And let’s face it – while summer may be the season for s’mores, it’s often too damn hot for a campfire, building fires are often a task, keeping them lit a chore, and putting them out a pain. Okay, I’m not this negative, but let me tell you, on a 90 degree day, forgoing the hassle of a fire is a relief in of itself. This mini table top grill, a plate of s’mores fixins, and sitting inside at your table? That’s the perfect blend of showmanship and convenience.

The tabletop grill is roughly the size of a large coffee mug. You fill it with sterno fuel, light it, and the party begins. Realistically, because the grill is small, I would say it’s best to have one for every two people. We had a dinner party for six people, and while we had three, we could have been fine with two. I do find though, that it’s most fun to partner up with another person and have one per couple. The grill is small enough that you’ll only realistically be able to roast one marshmallow at a time.

My dog Friday was captivated. His dreams of trying one went unfulfilled.

We did want to add a slight twist, so in addition to the typical Hershey bars, we also added in the ‘thin’ Reese’s peanut butter cups. Of course, peanut butter is a crowd pleaser, so that was a hit too. I’m tell you, your friends and family will really enjoy the whole experience!

There are lots of links for table top hibachi grills, but to find the one I got, visit my Amazon storefront, where I list my cooking and Snackist favorites!

Of course, with any fire, you have to use caution. Sterno is regularly used indoors, but because this is not your traditional use, you want to exercise caution and not let kids run wild without supervision.

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These French Onion Soup Dumplings Are Easy and DELISH



I can’t tell you how good theses are. I tried them at a restaurant and couldn’t stop thinking about them! So I figured out how to make them. It was remarkably easy for something so popping with flavor!

If you have any questions, email or DM me on TikTok! Hope you enjoy!

@brianbalthazar These FRENCH ONION SOUP DUMPLINGS are so EASY and SO DELISH! #food #cooking #foodtiktok ♬ original sound – Brian Balthazar

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Get Hit With A Minty Snowball!



One sip of this eye-catching cocktail and you won’t mind sipping a little faster! Served in a ball of ice on a stainless martini glass, it’s a chillingly delicious white chocolate liqueur with a crisp touch of mint vodka. Almond milk gives it a smooth, creamy finish.

Sometimes, what you put your drink IN is as important as what you put IN your drink. In the case of these snowball cocktails, you really can’t get much more wow factor than this!

A note: make your first attempt at these ice balls a few days ahead of your party so you’re sure you’ve got it down. They’ll stay in the freezer until you need them. Try a practice drink a couple days before so you’re confident!


Ice Balls: (make these in advance) Small balloons (ones that, when filled with water, would be roughly five inches around. Directions below.)

(Common sense caution: please note that people with an allergy to latex should not consume drinks that have come into contact with some types of balloons. Always make sure to ask your guests if they have any allergies to latex if you serve this coctkail.)

Stainless Steel Martini glasses for serving (and freezing the ice balls)

A Funnel for pouring the pre-mixed drink into the ice ball.


White Chocolate Liqueur (I used Godiva)

Peppermint Vodka (I used Smirnoff. If you can’t find peppermint vodka you can use peppermint Schnapps)

Vanilla Flavored Almond Milk

Rosemary, as a garnish

A colorful straw. (I like a red and white striped one to remind folks that it’s minty holiday peppermint stick goodness!

WHAT YOU DO: A DAY OR MORE IN ADVANCE: A few days before you plan to serve, clear some space in your freezer. You’ll want enough room to freeze your water balloon right on top of a martini glass in the freezer.

FILL your balloons with water until they are four inches around. (They will expand as they freeze.)

PLACE each balloon on its own martini glass and set in the freezer. (You can always do one or two at a time if you can’t do them all at once.)

WAIT at least three hours… Then carefully check the condition of the ice forming in the balloons every hour or so. Depending on your freezer, its temperature, and the amount of water in the balloons, the timing can really vary. The tops of the balloons generally don’t freeze as fast, so as the bottoms and sides start to solidify you’ll actually be able to press against the top and feel the inside to see how thick the ice is. You want the ice ball sides to be at least 1/2 inch thick, so they don’t crack and melt immediately after you pour in your drink. It took my balloons SIX HOURS to reach this point. At this stage, your balloons will feel solid on the outside, but have visible liquid on the inside.

WHEN THE BALLOONS REACH the point where the ice is about 1/2 inch thick, carefully cut the top of the balloon so you can empty out remaining water, leaving a hollow ice ball. (If the top of your balloon ice is slightly frozen over, (as some of mine were) use a metal drink stirrer or tip of a utensil to lightly tap a hole into it. (Heating the tip of the stirrer if necessary.) The balloons are now formed to the shape of the martini glass on the bottom, so you can pull them off the glass if you need the space.

PUT THE BALLOON ICE BALLS back in the freezer. They will have gotten slightly wet and the insides can refreeze, now hollow, and be ready for when your guests arrive. (I have even left the balloons still on them, tips cut off but the rest remaining – just to protect them until the very last minute.)



If you haven’t already, remove the balloon, place the ice ball back onto your martini glass. (OPTIONAL: To emphasize a snowball effect, you can put a ‘bed’ of shredded coconut onto the glass too.) Keep the ice ball in the freezer until the last minute.

In a shaker or glass, combine:

2 ounces White Chocolate Liqueur

1 ounce peppermint vodka

6 ounces vanilla flavored almond milk

Stir the above ingredients, then gently funnel your drink into the ice ball. (THE COOLER THIS DRINK IS BEFORE YOU PUT IT INTO THE ICE BALL THE BETTER – IT PREVENTS CRACKING!) Garnish with a sprig of rosemary and serve with a straw. (You may need to cut the straw shorter so it stays put!)


Note: you’d be surprised to see how long an ice ball will last – your guest may get another round out of one ball – but keep in mind that they don’t last forever and shouldn’t be left unattended if you’re worried about melting liquids. That said, everyone who gets one is pretty well aware of how ice works! They’ll be sure to drink it right up!



For more cocktails, pop culture and more, follow @BrianBalthazar on twitter!

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Snackist Creates Snack and Cocktail Pairings In The Food Network Kitchen! Now You Can Cook Along.



POP Goes The Week’s Brian Balthazar is part of the all new Food Network Kitchen App! Cook LIVE alongside Brian as he makes get party food and the drinks that go perfectly with them!

Hey everyone! I’m so excited for this – I was thrilled to be a part of the new app, which is an all new way to cook with your favorite chefs and cooking experts. In the app, you can get the recipe and ingredients and recipe in advance, check the live class schedule, then cook at the very same time as your instructor!

I was fortunate enough to be invited to do a live snack and cocktail pairing, which you can still watch – and cook along with me! Trust me, these all start out as live, which means anything can happen! (I have an adventure with the broiler in one of them!)

Download the app here.

For my recipes, I made a pulled pork toast with queso, sour cream radishes and green onions, along with a smoky mezcal paloma.

Pulled Pork Toasts with Sour Cream, Queso, Radishes and Green onions, garnished with cilantro. The recipe is literally those ingredients stacked onto baguette slices!

In another class, I make lavender honey that gets drizzled right on top of baked brie with herbs, then use that same lavender honey for my own interpretation of a “Bees Knees” cocktail that I call a “Bees Knees Breeze.” I came up with the variation because the original recipe, simply gin, honey and lemon was just TOO strong for me and I found myself always getting plastered!

Check out the gallery of what I made, all available on the FNK app!

I hope you can check them out, AND all your favorite instructors like Bobby Flay, Giada de Laurentiis and Ree Drummond!


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