It's always more fun to DIY. Every week at Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
As a kid, Cinnamon Toast Crunch was one of my favorite cereals. It was always there, lurking in our kitchen cupboards, just waiting for my after-school cinnamon craving to surface. It was the perfect snack. The only problem, of course, was that it was loaded with sugar and so incredibly processed.
When I first started to cook and bake, I spent a lot of time reading about nutrition and healthy substitutions. I also learned that homemade is almost always better. But a month or so ago, I caved at the store when my little sister asked to get Cinnamon Toast Crunch. She is too cute to say no to, and she and my younger brother lo...Read More »
- Self Magazine | In The Pantry | Tue, Sep 3, 2013 12:51 PM EDT | Comments
by Sarah-Jane Bedwell
* Avocado Risotto: A classic creamy dish, risotto is made even better when you add some avo. Not only does the mild avocado flavor pair perfectly with the herbs and other ingredients in this recipe but it also lightens-up the traditional version since the risotto's creaminess is coming from the heart healthy fats in the avocado, rather than the usual saturated fats from cream and butter.
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* Avocado Creme Burlee: Although we ...Read More »
- Everyday Food | In The Pantry | Tue, Sep 3, 2013 1:49 PM EDT | CommentsSummer's nearly over, which means there's no reason to spend time slaving away over a complicated dessert. Today's recipe for a banana icebox pie has a tender crust made from vanilla wafer cookies (so you won't need to work with any finicky dough) and is topped with a sweet banana cream and sliced bananas. It sets in your fridge, so you can spend a bit more time outside and less time with an oven timer.
Banana Icebox Pie
Related: 35 Beyond Delicious No-Bake Dessert Recipes
6 ounces vanilla wafers
4 tablespoons unsalted butter, melted
5 large ripe bananas, divided
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 cup heavy cream
3 tablespoons coarse sugar for serving
Related: Martha Stewart's All-Time Favorite Dessert Recipes
1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch...Read More »
- In The Pantry | In The Pantry | Wed, Sep 4, 2013 3:09 PM EDT | Comments
...Read More »
If you love to cook, learning how to make a basic tomato sauce is a must. With just a few staple ingredients--olive oil, pureéd tomatoes, onion and garlic--you can make a delicious sauce that can serve as the base for fancier versions. This week on "In the Pantry," host Aida Mollenkamp shares her favorite recipe for a basic tomato sauce, and shows you how to transform it to make Vodka Cream Sauce and Meat Sauce.
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BASIC TOMATO SAUCE
Makes 24 cups, or three batches, of sauce
You'll use this sauce as the base for the Vodka Sauce and Meat Sauce. Mollenkamp recommends using San Marzano or Pomi canned tomatoes because of their low acidity level. "You'll end up with a better-tasting sauce," she said. You can use another brand of crushed puréed tomatoes, but you might need to adjust the end flavors with a little salt or even sugar to balance out the tomato sauce flavor. Can't find crushed pureéd tomatoes? Buy canned whole tomatoes and use a blender to pure
- One Green Planet | In The Pantry | Tue, Aug 27, 2013 10:34 AM EDT | Comments
1. CINNAMON RAISIN ALMOND COOKIE="" a=""
Image source: Cinnamon Raisin Almond Cookie
This is a very light cookie to please the senses. Think almond butter, coconut cinnamon-y raisin soft and crumbly cookie in yo mouth. Hell yeah. If you don't eat the whole batch, I would consider these a fairly healthy cookie.
Makes 1 dozen balls
Dry: 1 cup almond flour 1 tsp baking powder 1 tsp cinnamon pinch himalayan or sea salt 1/4-1/3 cup raisins 1/4 cup walnuts or pecans (optional)
Wet: 1/4 cup almond butter (any nut butter shall do) 2 tbsp unrefined coconut oil 2 tbsp coconut palmsugar (or maple syrup or raw honey) 1 tsp vanilla extract 2 tbsp non-dairy milk* (I used unsweetened vanilla almond) *Probably will need to use less or omit if choosing a liquid sweetener such as syrup or agave.
Directions:...Read More »
Oven: 350 degrees 1. Mix all dry ingredients in a medium-large sized bowl 2. Mix wet ingredients separately and then combine with dry ingredients. You'
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