Make your Own Shamrock Shake and other St. Patrick's Day Sweets
It’s about that time of year when a few, lucky states get the Shamrock Shake and the rest of us just get another, Shamrock-less McDonald’s. You could sulk or plan a layover in Utah for a green milkshake, or you could just make one at home with milk, ice cream, and food dye. This year, we’ve gotten more creative and healthy with our food coloring by adding mint, spinach, or an extra thick shake with avocado. You can easily turn this extra thick concoction into a grasshopper milkshake by adding a few teaspoons of creme de menthe. Matcha green tea powder and ground pistachios work well too. Beer on St. Patrick’s Day is one of those unspoken rules, but there’s more than one way to enjoy it, like an icy, beer granita. We found a recipe for...
Read MoreDIY Valentine's Day Sweets – No Experience Required
This is one of those rare holidays where homemade gifts really are more special, especially if they’re edible. Anybody can buy a box of chocolates or chocolate-covered strawberries. Wouldn’t it be sexier if you made your own for your Valentine? We think so, so we’ve come up with a few suggestions that require very little experience in the kitchen… Few desserts are as easy or satisfying as chocolate mousse. All you need is two ingredients: Chocolate and Water. Yes, really. Just melt equal amounts of both in a double boiler over low heat. Then put the bowl in a bath of ice water, and begin to beat with a whisk until it turns into a mousse. It’s a mystery of to us too. We love granita for many reasons: It’s super simple, inexpensive, healthy, and requires only a few...
Read MoreSweet Leftovers – Recession Proof Baking Tips
Going overboard is practically synonymous with the holidays. We always spend too much, drink too much and eat too much. And, of course, we buy too much, which is why there are so many leftovers. I hate wasting food, especially sweet, fresh baked treats, like candy, cookies, and pie. Even cheesecake and apple pie get boring after the fifth slice. So, we’ve come up with a few tips and tricks to put leftovers to good use. 1) The day after Christmas, I had batches of leftover sugar cookies in my kitchen. Instead of eating them or tossing them, I decided to grind them up and make crusts. I just substituted sugar cookies for graham crackers to make a great, uniquely caramelized base for chocolate cheesecake. But you can try this with virtually any holiday cookie, like gingersnaps, macaroons, or...
Read MoreRecession Proof Baking Tips: Holiday Edition
Christmas is only a few days away. Sweets are the perfect, last minute gift! (Not to mention affordable.) Here’s a few tips to making the perfect X-mas goodies… Chocolate bark is a surprisingly easy and delicious gift that you can personalize according to the recipient’s taste! (Some people prefer chocolate and pretzels, some are partial to dried fruit or nuts.) Simply melt however much chocolate you want (I recommend 20 oz.) in the microwave. (I like to use white and dark chocolate for a marbling effect.) Then, mix it with crushed cookies, toasted nuts, shredded coconut, candied fruits, M&Ms, candy canes…anything you have on hand. Spread the mixture on waxed paper with a spatula and place in the freezer until hard. Some bakers use a knife, but I like to just break it up with my hands. Gift wrap it in a...
Read MoreRecession Proof Desserts: Ice Cream Tricks
1) Eating ice cream with your hands is sorely underrated. Most people get a popcorn and a coke when they go to the movies. Me, I get ice cream bonbons. It’s frozen finger good. Unfortunately, it’s hard to find them in the freezer aisle. I decided to experiment and came up with a great, easy recipe. Take a scoop of your favorite flavor with a rounded tablespoon, or a melon baller, and place it on a plate lined with wax paper. Stick toothpicks in each one, and freeze until hard. In the meantime, melt two parts chocolate, one part butter, and set aside to cool. When ready to dip, take out the ice cream balls and quickly plunge into the melted chocolate. Move quickly as this stuff will melt fast. Return it to the freezer and there you have it...
Read MoreRecession Proof Baking Tips
If you love peaches as much as I do, you’re pretty happy right now. It’s prime peach season. I love them in pies, cobblers and ice cream, but I don’t have the time for such labor intensive baking. I love this easy and versatile recipe for baked peaches. It’s not just for peaches, it works with nectarines and apricots too. Slice your peaches in half, remove the pit and peel off the skin unless you’re fine with skin. (I am.) Then, fill the center of each halve with anything you’re craving. I chose whatever I had in my pantry — shredded coconut, chopped almonds and cinnamon, but cookie crumbs and dried fruit work too. Dot the top with butter and drizzle with maple syrup. Place it in a 350 degree oven for 15 minutes until bubbly and fragrant. ...
Read MoreRecession Proof Baking Tips
Another great use for bananas is making a banana whip, so creamy that it could easily sub in for ice cream. Mix three mashed bananas with 3/4 cup sugar and 1/4 cup lemon juice, and cook until it boils over a medium flame. Chill in the fridge and then fold in a cup of whipped cream. You can chill it and eat it like a pudding, or put in the freezer for a banana “ice cream” like I did. It’s super thick and rich, and can be dressed up with some warm peanut butter on top. There’s no shortage of blueberries in summer and they can be used to make so many wonderful desserts. They’re great in muffins and tarts, and apparently they’re great for blueberry pudding too. We found this recipe for Maine Blueberry Pudding from the Fannie Farmer...
Read MoreRecession Proof Baking Tips
It’s not that easy to whip up a batch of peanut butter cookies. We got resourceful (read desparate) late one night and figured out how to make do with three ingredients. It’s cheap and a little too quick. Mix one cup each of either smooth or chunky peanut butter and sugar with a single egg. Roll the dough into walnut-sized balls and place 2 inches apart on a buttered cookie sheet (they spread a lot). Flatten slightly with the back of a spoon, and bake for 8 to 10 minutes in a 350 degree oven. It’s hard to imagine eating cookies made without flour or butter, but these come out beautifully, with a crispy edge and gooey center. I found a recipe for a cake so moist and tasty that I couldn’t believe it has no butter, milk or eggs. It’s...
Read MoreRecession Proof Baking Tips
And we thought we’d run out of ways to save money cooking quickly. Luckily, that’s not the case. We just keeping finding more ways to save. We’re sort of addicted to thrifty, crafty ideas. And please, do feel free to send your own… Granita is a great summer dessert you can whip up on a whim. Did I mention it’s refreshing and fat-free and one of the cheapest things to make? You can make any flavor, but I made an espresso version for less than a dollar. Pour 2 tbsp of hot water over 2 tbsp each of instant espresso powder and sugar, stirring constantly until dissolved. Add 2.5 cups cold of New York’s finest water. Pour into a shallow container, cover, and freeze for at least six hours. Every couple of hours, use a fork to scrape the frozen mixture to create...
Read MoreRecession Proof Baking Tips
Tip #1 — Why throw out leftover holiday candy when you can bake with it. Let’s take Easter: Old, uneaten chocolate bunnies and Perugina eggs make great ingredients for everyday desserts. Just break them up into chunks and use them as a substitute in anything from cookies to cakes, or just about anything that requires a hint of chocolate. Save the high quality stuff for yourself and melt it down to make yourself a cup of iced chocolate! Tip #2 — Nothing says recession more than the “Poor Man’s Pudding” from The Settlement Cookbook, which by the way is delicious. It’s rice pudding made with only four cheap ingredients and little effort. Take a half cup each of pudding rice (such as Arborio) and sugar, and mix it with a quart of milk and an 1/8 teaspoon of salt....
Read MoreRecession Proof Baking Tips
In my endless search for ice cream recipes that don’t require an ice cream machine, I unearthed a Hershey’s Chocolate Cookbook from 1934. It’s my best discovery to date and the cheapest to make. Start by melting 2 oz. of dark chocolate in a bowl over boiling water. Add a cup of sweetened condensed milk and stir for five minutes. Then add a cup of water, let cool, add 1 cup of whipped cream, and 1/4 tsp of flavoring extract. Place it in a shallow pan and put it in the freezer. It’s easier than making brownies. I love old school desserts — junket custards, jello molds, upside down cake. This pineapple dessert is easy, cheap and truly gratifying. I found it In the Settlement Cookbook. It calls for three inexpensive ingredients and yields excellent results. Mix together a half...
Read MoreRecession Proof Baking Tips Part 5
There aren’t many people who disdain dulce de leche. (Unless they’re lactose intolerant.) It’s creamy, it’s sweet, and it’s tangy. Unfortunately, it’s also hard to find, so I’ve figured out a cheap and easy way to make it at home. All you’ll need is a can of sweetened condensed milk, a saucepan, and water. Remove the label off the can, place it in the saucepan, and pour in enough water to come up 2/3 of the way. Then, poke large holes on the top of the can with a bottle opener. Boil for 3 to 4 hours, keeping an eye on the water level. That’s it. Dulce de leche for little over a dollar! I’ve read lots of recipes that call for a “silpat” – a silicone mat used to line baking sheets. While it admittedly works wonders, it’s...
Read MoreRecession Proof Baking Tips Part 4
In an ideal world, I’d always choose a first-rate brand like Callebaut or Valhrona chocolate over a lesser one. But there are great, more budget-friendly options that don’t compromise quality. My favorite is Baker’s brand. Their white chocolate has a unique melting consistency, which isn’t to say Baker’s bittersweet, semisweet, German sweet, and unsweetened chocolate aren’t just as good. No, it’s not 61% Grand Cru or 72%, but it’s still worthy chocolate. I love real vanilla beans, the smell of fresh cardamom pods, and just-grated nutmeg. Sometimes, they’re not entirely practical or economical ingredients. Extracts and ground spices save money and space. Do keep in mind, fresher’s always more potent. That means you’ll have to add a little more. Lots of recipes call for steaming when baking custards or cakes. The recipes refer to an actual steamer, rack and...
Read MoreRecession Proof Baking Tips Part 3
If it were easy to make ice cream, we’d all be dreaming up flavors in the middle of the night. The kitchen would be a much more dangerous place. But it’s not easy without an ice cream machine. Believe me, I’ve tried everything from ice cream in a bag to ice cream in a coffee can. Not to mention beating a tray of frozen custard, which amounts to nothing more than slush. But I discovered the magic of the parfait. Not the layered dessert, but a different way to make ice cream (for less money and time). Here’s what you’ll need to do: Do not heat the heavy cream with the milk. Instead, boil the milk and make a custard with eggs, sugar, and flavorings. Once strained and cooled, fold in the heavy cream, whipped, until it has the...
Read MoreRecession-Friendly Baking Tips
Yep, times have changed and we’re rolling with the punches. We’re back with our new “Recession Friendly Cooking Tips” column. This week, we’re all about baking… Occasionally, we’ll run into a recipe that calls for a some obscure or pricey ingredient, and I don’t want to invest in something I’m only going to use once. No worries. Here’s a few substitutions that don’t affect the outcome. *Try replacing one cup of buttermilk with one cup of whole milk mixed with a tablespoon of white vinegar or lemon juice. *No glucose syrup in the pantry? Consider corn syrup. No one will ever know. *Out of self-rising flour? Substitute one cup of self-rising with a cup of all-purpose flour sifted with 1/2 teaspoon salt and 1.5 teaspoons baking powder. Voila! I’ve always wanted to make fudge or caramel, but...
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