The next time you swing into 7-Eleven for a cup of Joe, you can lend a helping hand to cancer survivors.

All you have to do is purchase a snazzy Will Ferrell-designed coffee cup as part of the convenience store company’s annual “Coffee Cup with A Cause” campaign.

The zany actor is the fifth celebrity to design a coffee cup for 7-Eleven, joining the ranks of Snoop Dogg, John Cena, Jennifer Hudson and Nicole Ritchie. His snowman cup is for sale through Jan. 3 or until supplies last.

Proceeds from the cup will benefit Cancer for College, a California-based charity that provides support to cancer survivors through academic scholarships. Since its inception in 1993, it has granted more than $1 million in scholarships to more than 800 cancer survivors and amputees.

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That’s precisely what these are.

Crispy on the outside, pillowy inside, and suffused with fresh parsley, dill, chives and rosemary for an herbal blast.

These aren’t rolls that you put out just to have something on the side. No, these are rolls with personality that you remember.

The recipe for “Overnight Herb Rolls” is from Chef Bradley Ogden, a pioneer in contemporary American cooking. He created these when he was head chef at the Lark Creek Inn in Larkspur (now the Tavern at Lark Creek).

The recipe is from “The Sunset Cookbook” (Oxmoor House), which is quickly becoming one of my favorite cookbooks of the year with its more than 1,000 recipes culled from the magazine that covers the West.

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Celeb chef and kids’ nutrition revolutionary, Jamie Oliver, has searched the United Kingdom for handmade, artisan food products to share with the rest of the world.

His hand-picked collection of condiments, cookies and teas — under the Jme label — is now available at Williams-Sonoma.

Recently, I got a chance to sample some of the products, many of which would make great holiday gifts and stocking stuffers.

First up, Jme One Mean Mustard.

Don’t you just love the name?

It sure packs a punch with jalapeno, tumeric, paprika, dark brown sugar and white wine vinegar.

More like a mustard crossed with a chutney, it’s spicy, tangy, sweet, chunky and complex. One taste had me thinking of how great this would be slathered over grilled chicken.

An 8.3-ounce jar is $14.

Next, Jme Nutty Pecan & Pumpkin Seed Biscuits. Made by London bakers, these shortbread cookies are extremely buttery and crunchy, with a distinct vanilla flavor. Made with Welsh butter, they’re studded with nuts and seeds for added contrast.

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In my world, these cookies are breakfast all in one bite.

After all, you’ve got your whole wheat, your maple syrup, and your coffee — all in one lovely, little package.

“Coffee Chip Cookies” bake up crispy on the edges, cakey-tender inside and with an interior the hue of a barista’s perfectly pulled espresso.

They’re sweetened with one cup of maple syrup (use Grade B for a more pronounced maple flavor). But they sport a subtle bitter, earthy edge from the instant espresso powder that’s stirred into the dough, as well as a heap of semisweet chocolate chips.

The recipe is from the “The Maple Syrup Cookbook” (Storey Books) by food writer Ken Haedrich.

I decided to up the maple factor by substituting half of the 1 1/2 cups of semisweet chocolate chips for King Arthur Flour’s Maple Flav-R-Bites, which I recently got a sample bag to try.  These little, hard pellets (the size of lentils) soften up when baked, but still retain a little toothsomeness. They add a burst of maple goodness every time you bite into one in any kind of baked good.

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Celeb chef cookbooks may dazzle on the coffee table and instructive cookbooks may be must-haves on the shelf.

But here’s a food book that is so captivating you’ll be hard-pressed to put it down.

“What I Eat” (Material World/Ten Speed Press) is a fascinating around-the-globe look at what 80 people eat over the course of one day.

The authors are Peter Menzel and Faith D’Aluisio, whose work you already might be familiar with, as they also were behind the James Beard Award-winning, “Hungry Planet” (Material World), which examined what families around the world eat over the span of one week.

In their newest book, the couple, who lives in Napa, spent three years chronicling the diets of these spotlighted individuals, who range the gamut from a sumo wrestler in Japan to an arctic hunter in Greenland to a model in the United States to an astronaut in space.

Each profile is accompanied by stunning photos, as well as every item each person consumed (from supplements to cigarettes), the total calorie count (from as little as 800 to as much as 12,300), and demographic information such as age, height, weight, occupation and activity level.

For instance, the 99-pound, 5-foot-2-inch Chinese acrobat (top photo) buys yogurt, European-style cakes and fruit for breakfast, then has a hefty lunch of deep-fried pork ribs, noodles, tea-cooked egg, stir-fried cucumber, rice and a salty vegetable broth with green onion in the Shanghai Circus World Employee Cafeteria. The 16-year-old doesn’t eat dinner because most days, she’s performing in a nightly show. Typically, she practices five hours a day and performs seven nights a week.  In all, she consumed 1,700 calories that particular day.

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