. Now, undoubtedly I was more excited by the eponymous glittery "magic spoon" that was included, but, tellingly, only the battered and food-stained cookbook remains on my shelf (the cherished utensil is long lost). Longtime fans of Klutz books (the cookbook's publishing house) won't be surprised, but despite being a solid decade-and-a-half out of its intended demographic, I still flip through its thick card-stock pages with surprising frequency, generally landing on the recipe for "can't fail killer fudge." This ultrasimple recipe turns out exactly as promised time and time again; not exaggerating, I've made it at least 100 times over the years. Lush and velvety, and finished off with a pop of salt, this was my secret recipe (further protected since the cookbook is sadly now out of print), until now . . .
This holiday season, surprise your hostess with a bottle of homemade gin: it's quick, easy, and inexpensive. All you need to make this festive spirit is vodka, juniper berries, and the seasonings of your choice. Here, we show you a killer flavor combination that employs lavender, rosemary, and lemon peel. Check out this how-to below!
Low-effort yet luxurious, garlic confit (garlic stewed in fat — in this case, olive oil) is my favorite sort of edible gift. In addition to its ease of preparation, it's also a welcome respite from the deluge of holiday sweets — though I'm certainly not denouncing fudge, truffles, or holiday cookies. To top it off, garlic confit is the gift that keeps on giving, thanks to its highly adaptable nature.
Creamy and mellow, garlic confit shines wherever one might use roasted garlic. Try mashing it into butter (or the garlic oil it's packed in) and spreading it on a crusty baguette for extra-special garlic bread, add it to compound butter to top sizzling steak, whip it into mashed potatoes, blitz it with its oil for a pungent salad dressing, or tuck the cloves under the skin of roasted chicken. Its uses are near infinitesimal.
My dad is a jalapeño fiend who is known to order and hoard bowls of fresh and pickled jalapeños every time we go to a Mexican restaurant. For Father's Day, I thought I'd attempt to make a batch of homemade pickled jalapeños so my dad can get his spicy fix while he's eating chips and guacamole at home.
Sweet, tangy, and very spicy, these homemade jalapeños give Mexican restaurants a run for their money. Prepare to engage in some hee-hee-hoo-hoo breathing, because these jalapeños are the real, mouth-burning deal.
Serve these jalapeños on chips, dice them into homemade salsa, or wake up just about any Mexican fare with them. Stay cool by washing down these jalapeños with a refreshing, crisp Mexican beer. Ready to take on this super-picante recipe?
If you're hoping to add a personalized touch to your wedding, consider handing out house-made edibles as wedding favors. Depending on how many guests you're inviting, this might sound like a daunting endeavor, but we've got eight homemade ideas that can be easily multiplied for large groups. Click through to see them all.
Rather than share chocolates and champagne with your significant other or girlfriends on Valentine's Day, pair your bubbly with rose marshmallows instead. Making these fluffy, pillowy marshmallows can be a heart-pounding experiment that requires a little speed, yet the light, melt-in-your-mouth pockets are foolproof if you are prepared and have read the recipe several times.
If you are in a festive mood, use themed cookie cutters for adorable heart-shaped marshmallows. The scraps can easily be cut up into bite-sized pieces that are equally as enjoyable. For an even more decadent treat, dip the marshmallows in white chocolate fondue. Are you ready to add luscious, homemade marshmallows to your culinary repertoire?
Sugar cookies and peppermint bark are a dime a dozen during the holiday season, but this year, we've been bringing you some deliciously out-of-the-box edible gift ideas with our fourth annual 12 Days of Edible Gifts series. Haven't had time to whip up one of our easy, tasty ideas yet? If you've got 15 minutes and a handful of fiery peppers, we've got your answer: homemade hot sauce.
This recipe is so easy it almost can't be called a recipe, but your lucky recipients don't have to know that. It's also completely customizable: use whichever peppers you prefer (or whichever are easiest to get your hands on). Last year, I used a combination of green jalapeños and habaneros; the result was tangy, herbaceous, and blazing hot. This year's batch was made with ripe red jalapeños and red serranos, and while it still packs some heat, it's much milder and sweeter.
If you can't bear to give away all the fruits of your labor, you're in luck: the vinegar that rises to the top of the hot sauce as it cures can be skimmed off, bottled separately, and kept for yourself as a homemade Tabasco substitute.
Get ready to spice up your life — and get the recipe — after the break.
The adjective "spiced" doesn't do these pecans justice. A mix of sweet, citrus-y, salty, peppery, and aromatic, the flavor that coats every cranny of these pecans perfectly enhances the almost gooey but also crunchy texture. The cozy combo of spices is redolent of Winter and makes a delicious holiday snack for a party spread or just around the house.
These spiced pecans also make an easy but impressive edible gift: cook them up in batches on the stove, then package them in cute cellophane baggies tied with a bow. Get the recipe after the break.