fire & ice all in one

So it isn’t technically an aphrodisiac but we think it could lead to an improved romantic future. We’re talking about the 100% natural Heating & Cooling Packs from Thermal-Aid. Made from soft muslin stuffed with stripped corn kernels, the packs are promoted as evenly holding heat or cold temperatures for prolonged periods. We were surprised to find that even after 45 minutes, our pack held its temperature.

Now, how is this going to impact your love life? Because these packs relieve everything from muscle aches to arthritis to sprains, strains and bloated bellies. They can even relieve the common headache so no more, “Not now honey” excuses. Just drop one in the freezer or heat in your microwave and ease your tension, aches and pains away for a more sensual self.

Packs come in a variety of shapes and sizes including this cuddly teddy bear. For more information, visit http://thermal-aid.com/.

spring for bundt!

Mother’s day is almost here. In case you haven’t yet found mom that perfect gift, we recommend Kiss My Bundt: recipes from the award-winning bakery from beloved baker Chrysta Wilson. Not only is this cake baking manual an Amazon best seller, it recently won literary awards for both its design and recipe content. Boasting over 60 original cake recipes, Kiss My Bundt taught many members of the EatSomethingSexy team how to prepare delicious cakes from scratch every time. Recipes range from the traditional (chocolate cake, sour cream pound cake, pineapple upside down) to modern, creative and oh-so-aphrodisiac, like mexican hot chocolate, lime basil and vanilla cherry almond.

To order a copy for mom (or yourself), visit http://www.kissmybundtcookbook.com

easter treats for adults and kids alike

Scharffen Berger has built a name as a leading, artisan chocolate company based in the U.S.A. The highly respected comany produce a variety of milk and dark chocolate bars but what we love are their collection of chocolate bars built for baking, most particularly the 70% bittersweet dark chocolate baking bar. This intense but smooth and slightly fruity bar is tasty on its own but as a baking product it can take your brownies, bars and cakes to new heights of sophistication. It is also an excellent choice for layering flavor and complexity for those of you going gluten-free. For cookies, the 70% bittersweet comes packaged as baking chunks. (Scharffen Berger also offers a semi-sweet dark chocolate baking bar and a sensationally rich 99% cacao unsweetened baking bar.)

For more information and recipes, visit http://www.scharffenberger.com.

To purchase:

Eco Vessel

We were hesitant to try Eco Vessel’s “Boulder” Triple Insulated bottle. In our experience, drinks stored in an eco-friendly metal canteen taste like metal. But when we were promised that these containers, made from 100% recyclable material would not only keep our hot drinks hot and our cold drinks cold but wouldn’t impart any metallic flavor, even to wine—we were hooked. And we have to say that it not only kept drinks at the appropriate temperature but when we opened the bottle filled with wine, it smelled like Cabernet (without any notes of stainless steel). Poured into a glass, the wine tasted as fresh as we would have hoped. So for your next romantic picnic, instead of messing with an ice bucket and cork screw, pour your lover a romantic message from one of these bottles. They’re also great for your everyday water, hold enough coffee for two, and they even come with a tea strainer insert for making an aphrodisiac brew.

For color selections, additional details and to buy, visit ecovessel.com

a delicious work of fiction

White Truffles in Winter
by N. M. Kelby

What could be a more sexy title for a culinary novel? And the book delivers on its sensual promise. You’ll want to sink your teeth into the book’s prose. Centered around the twilight years of France’s great culinary innovator, Auguste Escoffier, this incredibly detailed and well-researched work celebrates both culinary history and the human interactions that are inspired by food. We were surprised to discover that author N. M. Kelby is not a member of the culinary community. She is clearly a passionate lover of gastronomy and perhaps should consider a second career in food writing. Our culinary prose could use someone with her gift for describing not only the tastes and textures but the experience of a great meal.