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.
Homemade Coffee Creamer My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. Have you ever read what’s in those bottles? So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option. Homemade Coffee Creamer: Cinnamon Strudel I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. Ingredients Instructions Related posts:
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.
Healthy Starbucks Frappuccinos Starbucks is Everywhere. Taking over the world with their muffins, their macchiatos, their passion teas… And, of course, their signature coffee Frappuccinos. Here’s a scary fact: one Starbucks Frappuccino contains 50 grams of sugar. So here is an incredibly-realistic copycat Starbucks Frappuccino recipe that is both cheaper and much healthier: (Serves 2) 2 cups milk of choice1/2 tsp pure vanilla extract2 tsp instant coffee (I use Mt. Homemade Starbucks Frappuccino recipe: Mix the ingredients together in 1 or 2 shallow plastic containers. Click for: Starbucks Frappuccino Nutrition Facts. Also, I calculated that this recipe makes eight drinks for the price of about $3! Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish. I don’t mean to imply that it’s a horrible and sinful thing to drink a Frappuccino once in a while! Have you ever had a Frappuccino? I’ve never been one of those people who has to have a cup of coffee in the morning.
Homemade Nutella Recipe Christie Matheson | Cake Simple | Chronicle, 2011 The One and I first went to Paris on December 30, 1993, to ring in the New Year. As a couple, we were barely three months old, so everything we did was met with our mutual smiles and contented, self-satisfied sighs. It was as if no other couple had ever taken a picture on the Pont Neuf, strolled through the Tuileries, scratched their heads over the surprisingly miniscule size of the Mona Lisa, or eaten a Nutella-filled crêpe in the street. When the street cart crêpier tossed his chin out to us, his way of asking what kind of crêpe we wanted, I hesitated. Ever since seventh grade, when I began studying French, I’d dreamed about biting into a crêpe, à la the dogs in “Lady and The Tramp,” with The One. If ignorance is bliss and love is blind, then falling in love in Paris makes you a blind idiot. Then this recipe came along. Wounded, I gave the remainder of the homemade Nutella to Annie, my assistant. LC Deliver Me From Temptation... 1.
graham crackers Let’s say I was an alien, or new here or something — er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily — and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it? Because I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker — they’re something like digestive biscuits, for those of you across the pond — recipes out there, it’s not just me. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. Graham flour — a coarsely, exactingly ground whole wheat flour — would be the obvious answer, since they originate with one Rev.
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! So I thought it would be fun to try and make my own-which was a great success! 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. Some recipes that require a food processor can be done in a blender-this is not one of those recipes. Happy snacking!
Crescent Rolls and Cinnamon Rolls: Gluten-free, Dairy-free, Egg-free Hehehe…Score 2 in my new adventures of gluten-free, dairy/casein-free and egg-free baking!! This is my submission for The Gluten-Free Baking Challenge which Shauna and Danny Ahern are hosting over at Gluten-Free Girl.com, so be sure to pay them a visit so you can see all the amazing gluten-free baked goods being shared across the web for Thanksgiving. There has been so much to be thankful for in our gluten-free community this year and I am one very proud glutadoodle! :-D One thing in particular that I am thankful for this year is Shauna and Danny’s amazing new cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes (which I highly recommend, it is a great teaching cookbook and I’ve already bought 8 copies of it for my friends!). Speaking of thankfulness, I am also grateful for one of my readers who recently asked me to convert a recipe for Cinnamon Rolls she found on The Pioneer Woman website…had she not done that, this post wouldn’t even be (thanks Patti!!).
30 Foods You'll Never Have To Buy Again Avocado Fries + Lemon Garlic Aioli 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. After making these avocado fries, I am no longer against cooking avocados. Lemon Garlic Aioli is fresh and light. Make sure your avocados are not overripe or it will be difficult to handle them. Recipe adapted from Simply Gourmet , originally from the Joy the Baker cookbook Avocado Fries + Lemon Garlic Aioli : Ginger Bear Kitchen Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 12 fries 1 ripe avocado (not overripe) ¼ cup all-purpose flour 1 large egg ½ tablespoon salted butter, melted ¾ cup panko breadcrumbs ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon paprika salt black pepper ¼ cup mayonnaise 3 tablespoons sour cream 1 tablespoon fresh lemon juice ½ teaspoon garlic powder black pepper Preheat oven to 450 degrees.