The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it.
A couple of years ago I got hooked on homemade sriracha. I had discovered a recipe on Food52 and made it immediately. Upon tasting the homemade sauce, my family and I declared it superior to the store-bought sriracha which we immediately tossed out in favor of our new favorite. This experience opened my eyes to the world of homemade condiments, and sriracha became my gateway condiment, if you will. Here at Blue Kale Road, I love telling you about new creations as well as family recipes, and sriracha has become a family recipe.
Vanilla extract is called for in just about every baking recipe, but what most people don’t know is that making your own is incredibly easy, and even saves a little cash. (Our vanilla is about 25 percent cheaper than buying it at the store.) Just don’t confuse this recipe with an infused liquor for drinking—the extract is way too concentrated to sip on the rocks. What to buy: Vanilla beans can be found in the spice or bulk section of most grocery stores. Choose dark, supple, oily pods. Game plan: Using vodka for the base creates a vanilla extract with a neutral, all-purpose flavor, but we found that other liquors like rum and bourbon could also be used to add different flavors to your baking.
Cake Simple | Chronicle , 2011 For some people, Nutella —a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets—is a nostalgic childhood treat.
Can we talk peanut butter for a second? I was totally one of those picky-eater kids growing up, I had a major peanut butter and jelly phase. And even though my palette has (I hope) matured since then-I think I was on to something. Because peanut butter is AWESOME! So I thought it would be fun to try and make my own-which was a great success!
February 21, 2013 It’s Thursday which means it’s time for Homemade Happy Hour! The idea of cooking an avocado is weird to me. Avocados are meant to be fresh and provide a cool accent to other foods.
I never had a Pop-Tart until college.
This Sangria recipe is perfect for big summer parties, fall gatherings, and holiday festivities - always a favorite, you may consider doubling the recipe.
For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have known how to make the most ethereally smooth, fluffy, dollop-ing of a hummus and never told you. I have some nerve. But, in my defense, I had my reasons, mostly that I knew if I told you how to make it, I’d be able to hear your eye rolls through the screen, they’d be at once so dramatic and in unison.
For a basic Dragon's Beard you need, Ingredients (Syrup):- * 1000g / 2.2lb of sugar * 100g / 3.5oz of light corn syrup or maltose * 1 tsp of white vinegar (careful here, too much or too little might mess up the final product) * 500ml or 2 cups of water Ingredients (Dusting):- * 3 to 4 cups of corn starch or rice flour
Make a healthier version of the tasty Thai classic in less time than it takes to have it delivered.
Ingredients 5 pounds very lean beef or venison , trimmed of all fat 3 tablespoons kosher salt 2 tablespoons ground black pepper 2 tablepoons Emeril's Original Essence, recipe follows
Honest and truly if ever a banana bread were sinful than this is the one! Chocolate, peanut butter and banana love each other.
3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed.