Pumpkin Spice Latte at Home Recipe. Pumpkin spice mix can be bought at the store, however, you most likely have all you need to make it at home. For 2 tablespoons of pumpkin spice mix, combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger and 1/2 teaspoon of groun... Serves Total Time Prep Time Publisher 10 minutes Inspired Taste Tags Add tags to help organize recipes in your box. ( Add Tags ) Ingredients ( Edit ) 2 cups milk 2 tablespoons canned pumpkin puree 1-3 tablespoons sugar 1 tablespoon vanilla extract 1/2 teaspoon pumpkin spice mix (see headnotes) 1/2 cup strong hot coffee whipped cream Instructions Add milk, canned pumpkin and... Remove from heat and add... Pour into two large mugs... Homemade Junk Food. Homemade Twix bars.
Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. How to Make Pesto like an Italian Grandmother Recipe.
If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same.
I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so. My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia.
Her mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If you love pesto, you really have to try this. Most of the pesto you encounter here in the U.S. is different for a few reasons. Another thing, Genovese pesto is famous in part because it is often made with young, small basil leaves. Book signings & sightings! Makes about 1 cup. Easily Good Eats: Beetroot Cake Recipe. Beetroot cake is not as common as carrot cake and I wondered why.
The main explanation I could come up with was the fact that carrots are more easily available than beetroots. They are both sweet root vegetables and requires similar procedures for preparing a cake. But beetroot looks nicer! Most beetroot cake recipes I found on the internet were for chocolate beetroot cake, plain beetroot cakes were less common. Again I asked myself why? One of the more appealing aspects of working with beetroot is the beautiful red color.
The dough loses some of the red color during baking but taste is important. The beetroots can be either cooked or uncooked. Ingredients 2 cups flour 2 large beetroots, grated 1 cup sugar 230 ml oil 4 eggs beaten 3 teaspoons baking powder 1 teaspoon salt ½ teaspoon cinnamon powder Instructions 1. 2. 3. 4. 5. Top 10 Awesome Dips. Vanilla Bean Marshmallows [Week 5 of 12 Weeks of Christmas] Cinnamon Roll Pancakes. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Nutella Mug Cake. Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J.
Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut.
That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join?