Make Your Own Peanut Butter 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! To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor. Place all the peanuts in your food processor and blend for 8-10 minutes. Another delicious nutty-spread I adore is Nutella! Needed: 1 1/2 cups raw hazelnuts, 1/2 cup sugar, 5-6 tablespoons cocoa (I used dutch-processed), 1/4 cup pure maple syrup, 1/4 cup oil (I used vegetable) and 2 tablespoons coconut milk. In your food process blend up the hazel nuts until they begin to get creamy (5-7 minutes) then add the other ingredients and blend for another minute or two until well combined. Happy snacking!
How to make Oreo lasagna Colin Joliat Oreo lasagna is a perfect alternative to cake, or lasagna, or pretty much any food. It’s easy enough that even I could figure out how to make it. Step your food game up with this dish fit for the internet. I come across a lot of things that make me say, “I should definitely try that.” Let the fun begin. Layer 2 is a crazy concoction of cream cheese, milk, sugar, and cool whip. The third layer is where things started to go wrong. The penultimate layer is fancy talk for next-to-last. Finally, just add chocolate chips. Throw the whole thing in the freezer for an hour, have a few cocktails, and in no time you’re ready for the finest Oreo lasagna the internet has to offer. The one question you’ll probably have is, “What aisle is Cool Whip in?” DIRECTIONS 1. The recipe has been all over, but the oldest place I can find to credit is FoodAddict.
Vanilla Extract 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. Make sure your jar is very clean or it may impart unintended flavors to the extract. To get more mileage from the spent pods, tuck them into a jar of granulated sugar for a vanilla-scented sweetener to use in coffee, tea, or cookies.
A mini street taco? Yes, that really happened. - SugarBlog Street tacos are a big deal these days. Well, at least here in Texas they are. Super simple... a corn tortilla, some form of meat, onions and lime. Of course... now you can make them mini!!!! Of course you can..... look! All you need is tiny little key limes.... And a small, round cookie cutter..... Oh and..... your meat and onions :) Use your cookie cutter and cut your tortilla into little baby ones. Fill them with meat and onion.... squeeze in a lime... and eat! And if you want to be super duper adorable.... wrap them in foil. I mean!!!!!!!!! Seriously!!!!!! Happy Monday y'all! Happy Memorial Day!!!! Happy Miniaturizing!!!!
Blue Kale Road: Homemade Sriracha 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. I’ve seen quite a few variations of sriracha made in home kitchens, some are cooked, others fresh, some have fish sauce, while others have tomatoes. The clean, fresh, vibrant flavors will make your taste buds sing, and it packs a punch! Sriracha Sauce Adapted from Food52 Makes 2 cups In a large jar, combine the sliced chiles (and seeds), garlic, kosher salt and cider vinegar. The next day, pour the jar contents into a medium saucepan and add the honey.
Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. Step 5: Freeze ‘em!
springy, fluffy marshmallows The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it. Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? Needless to say, it’s taken me some time to tackle marshmallows again. But then I had to go make homemade graham crackers a couple weeks ago and you can’t make graham crackers without making s’mores (you just cant; it’s a summer sacrilege) and there was I was, overdue to face down my marshmallow demons. Springy, Fluffy Marshmallows Adapted from Gourmet, December 1998 These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Makes about 96 1-inch cubed marshmallows
How To Make Japanese Mochi Ice Cream Recipe I have finally got around to having instructions on How To Make Japanese Mochi Ice Cream At Home. It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe. Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven. A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself? Mochi Ice Cream Recipe (around 8 servings) Sweet rice powder 50g Sugar 100g Water 100ml Ice cream 150-200g Cornstarch as needed 1 spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board) 2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. 6 Cover the dough with corn starch and then flip it over.