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Homemade Ingredients

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Make your own chocolate chips – any flavor! - Semisweetie, a geeky baking blog. Inspired by an upcoming post, I decided to take the plunge and attempt to make my own chocolate chips. It was way too much fun. Making your own chocolate chips is really simple: melt down the chocolate of your choosing, add flavor, and re-pipe. For this batch, I used half green tea, and half lavender. The green tea was just pulled from regular old bags, and ground with a mortar and pestle. I used lavender extract for the lavender version – but it was so strange.

My standard way to get the chocolate (or any icing) into the piping bag is to use a tall glass and fold the bag over the edges. It was a very fun projects, and opens a ton of possibilities – melt down dark chocolate and mix in cinnamon and cayenne? Related Posts: No Related Posts. Evaporated Milk Substitute | dieT Taste. Don’t Throw Away Your Citrus Rinds – Dry and Save Them For Recipes That Call for Zest. I can’t believe the number of citrus fruit rinds that I’ve trashed (I’ll compost one of these days) because I didn’t know about this trick. Now, when I have oranges in the house for snacking, lemons for seasoning fish, or limes for a tangy rice, I will dry and powder their rinds. No more will I need to make a special trip to the market for just a touch of citrus flavor. I’ll be a quick draw citrus cowgirl – my pistol teaspoon loaded with gun citrus powder ready to take on any recipe that comes my way (I had to bring in the Wild West theme somehow).

How To Use Powdered Zest Use powdered zest exactly as you would fresh zest (1 tsp of fresh zest = 1 tsp of powdered zest). How To Make Powdered Zest Peel off the rind before eating or juicing your fruit. Line a baking sheet with parchment paper and fill the sheet with the rinds. Either: Finely grind the dried rinds in a spice grinder or with a mortar and pestle Chocolate and Zucchini did an excellent post on roasted lemon powder. Coming Up. Vegan butter. Butter is one of those ingredients that can be so central to baking that as soon as some people hear the term vegan baking they wonder aloud almost in a panic, “what about the butter?!” Many vegan baked items get along great with fats like canola, coconut oil or even olive oil.

These types of fats work wonders for cakes, cookies, bars and breads. When designing recipes where we need something to act like butter, things start to get complicated. Solid fats like butter and margarine are integral to things like puff pastry, pie crust, shortbread, croissants, danish dough and certain cakes. This is because in these cases the fat is used to coat the flour so gluten doesn't develop too much and also trap air bubbles to enhance leavening and texture.

The only option in these instances is to turn to a margarine or similar vegan butter that is solid at room temperature and gets soft as it melts so it blends to one cohesive mass of dough. Vegan butter options as of this writing are pretty slim.


Homemade Gift Series #3: Caramel Apple Jam. A few weeks ago, my wife stopped by a roadside stand where an individual was selling apples. A lot of apples. My wife asked if there were any deals, and the seller told her that he would sell her 8 1/2 pounds of “seconds” (apples that had been dropped and needed to be used quickly) for $8. My wife jumped on the bargain and arrived home with a lot of apples in tow. So what exactly do you do with eight and a half pounds of apples? You make something with them, of course. We pulled out a recipe for “Caramel Apple Jam” from The Taste of Home Cookbook and modified it a bit, adding a bit of additional cinnamon kick to it (because we love cinnamon). What do you need if you want to cook up a batch of this jam?

The first thing you need is jars. Sarah shopped around and was able to find a dozen jars with lids and rings for $5.99 – about $0.50 per jar, lid, and ring set. You also need a few pieces of equipment – things that can be reused if you begin to can things regularly. Then, add the sugar. How to Make Fruit Powder and Why You Should Bother. Let’s start with the fruit powder basics and then we’ll move on to how to make fruit powder. What is fruit powder? Fruit powder is dried fruit that’s been finely ground. How to use fruit powder Fruit powder can be used in place of artificial flavoring to flavor just about anything.

However, fruit powder truly shines in desserts where the moisture balance is very important. Here are some examples of how to use fruit powder: Use fruit powder to transform basic buttercream into any fruit flavor without dumping fruit into your perfectly-pipeable frosting. How to make fruit powder Although you can buy fruit powder online, it’s easy to make fruit powder at home to preserve whatever fruit is in season. You can make fruit powder from store-bought dried fruit (make sure to choose fruit that has no moisture left), but if you can get your hands on ripe, inexpensive fresh fruit, you can dehydrate it yourself and use it to make fruit powder. The recipe below can be used with any dried fruit. Ingredients. How to Make Candied Ginger.

There’s an inside joke amongst people who write books about baking that any recipe that begins with “Using a candy thermometer…..” scares the pants off of people and is enough to ward away all but the most dedicated baker. I’m not sure why that is. It’s like when people tell me, “I can’t bake.” While baking is a fairly exacting affair, 1 cup of sugar is pretty clear: it’s one cup of sugar. It’s not like frying fish or meat, where you need to gauge doneness yourself, or making salad dressing where personal taste and the ingredients used can alter the finished result.

But the thermometers does not lie.* I mean 225 degrees is pretty clear: it’s 225 degrees. So I won’t tell you that you have to use a candy thermometer to candy ginger, but it does help. The great thing about candying your own ginger is that aside from the fact that you can make it without the aid of the dreaded thermometer, you get plenty of spicy slices from just a pound of ginger.

Related Links and Recipes Candied Citron. Salted Caramel Hot Chocolate Mix. Homemade Spiced Applesauce. Dairy-Free Homemade Butterscotch Baking Chips | Gluten Free Gigi. For baking or simply snacking, these homemade butterscotch baking chips solve the problem faced by those of us who are dairy-free in addition to being gluten free.

Make a batch (or two!) Of these to use in all your favorite recipes calling for butterscotch morsels. Dairy-Free Homemade Butterscotch Baking Chips Author: Gluten Free Gigi Recipe type: Dessert 1 cup brown sugar, firmly packed¼ cup dairy-free butter substitute (like Earth Balance buttery spread; I use the soy-free variety.)2 Tablespoons dairy-free milk (Any plant-based milk will work; I use coconut milk.)½ teaspoon pure vanilla extract Before you begin, line a cookie sheet with parchment paper or wax paper.Combine all ingredients except vanilla.Cook over medium heat until mixture comes to a boil.Boil 2 minutes without stirring.Remove from heat, add vanilla and stir.Pour mixture onto prepared parchment-lined pan.Allow mixture to cool to room temperature until it hardens.Cut into chunks.Store in glass jar, tightly sealed.

Notes: Desserts With Benefits. I have always had an obsession with butterscotch flavor… not necessarily butterscotch candies, just butterscotch flavor. It’s like caramel but with more depth. It’s like brown sugar but with more sophistication. So it seems like a given that I would love butterscotch chips, right? False. Factory-made butterscotch chips are probably one of the worst things in the grocery store baking aisle. So I made my own butterscotch chips — low in sugar, PHO-free and sans artificial food colorings! This first version is for no-bake treats only (they will melt in high-heat applications… trust me, I tried) like an addition to krispy treats, protein bars and dessert oatmeal! Homemade Butterscotch Chips [the no-bake version] Ingredients 42g (3 tbs) Coconut Oil20g (1 tbs) Molasses 1 tsp Butter Extract83g (11 tbs) Powdered Erythritol, sifted 2 tsp Arrowroot Starch (other starches may work) Instructions Line a cookie sheet with two sheets of wax paper.

Notes This recipe is: low sugar, gluten free, vegan! Like this: Experimenting with homemade butterscotch chips – Butterscotch and walnut oatmeal cookies | Intelligent, evolved and insane. Homemade butterscotch chips and butterscotch and walnut oatmeal cookies First I made butterscotch baking chips adapted from this recipe with shortening as I didn’t have any coconut oil. 1/2 cup butter 1/2 cup shortening 1 cup organic brown sugar 1 teaspoon vanilla extract Melt together the butter, shortening and sugar in a pan. Bring to nearly boiling, turn down the heat and cook until dissolved. I used half the butterscotch chips for the cookies and stored the rest in a jar in the fridge. Oatmeal cookies 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla extract 2 cup flour 2 1/2 cup old fashioned oats 1 1/2 cup walnuts 1 1/2 cup butterscotch chips Cream together the butter and sugar.

Results The cookies taste great but the butterscotch chips melted into the cookie dough as it baked and made them spread a lot more than usual, resulting in big and flat cookies with no butterscotch chunks. Like this: Like Loading... How to Make the Best Butterscotch Chips. Homemade Butterscotch Baking Chips. Check one more item off the Heavenly Homemakers Recipe Challenge List! We have Butterscotch Chips! These are more than just a little bit sweet – wowza, these chips are quite sugary. Therefore, I must advise that you don’t eat the entire pan of butterscotch chips all in one sitting.

I’m pretty sure you knew that already. I’m also pretty sure you are planning to eat plenty of vegetables before (and after) you make these. Here are the reasons I attempted Homemade Butterscotch Chips: Many of you wanted me to do this. You will notice that I used organic brown sugar in this recipe instead of sucanat. Homemade Butterscotch Chips 1/2 cup butter 1/2 cup coconut oil (I used expeller pressed so as not to have a coconut flavor) 1 cup organic brown sugar 1 teaspoon vanilla extract In a saucepan, melt together butter, coconut oil and brown sugar.

Remove the mixture from the heat and stir in vanilla extract. Place the dish into the fridge for 3-4 hours to allow the mixture to solidify. Butterscotch Pudding Triple Chip Cookies | Pudding Cookie Recipe. Butterscotch Pudding Triple Chip Cookies I am on a pudding cookie kick. I recently made Banana Pudding Cookies and fell in love. I was tempted to make them again, but you know I always love creating new cookie recipes.

So instead, I made Butterscotch Pudding Triple Chip Cookies. I am usually not the hugest butterscotch fan. The butterscotch pudding adds the perfect flavor to these cookies. The cookies are fantastic right out of the oven. We did manage to save some cookies and you know what? Make these cookies. Butterscotch Pudding Triple Chip Cookies Yield: 3 dozen cookiesPrep Time: 15 minutesCook Time: 10 minutes Super soft butterscotch cookies with chocolate chips, white chocolate chips, and butterscotch chips. If you like these Butterscotch Pudding Triple Chip Cookies, you might also like: Butterscotch Chip Cookies. I don’t know much, but I do know this: Butterscotch chips make everything better.

Especially cookies. Ingredients: 1 cup all-purpose flour1/2 cup brown sugar1/4 cup sugar1/2 tsp baking powder4 tbsp butter, softened1 egg1 tsp vanilla extract1 cup butterscotch chips Directions: Preheat oven to 350*F.Combine all ingredients in a large bowl. Dad’s Beer Batter.