Happy National Candy Month! Instead of celebrating with those basic, prepackaged candy bars, why not make your own? If you think the task seems daunting, complicated, and not worth the effort, think again. Hurry and put the rumors to rest with these 13 treats — like fluffy marshmallows, candied citrus peels, and addicting chocolate matzo toffee — for a rather simple but sweet addition to your candy dish. There's no better rush than a sugar rush!
— Additional reporting by Lisette Mejia
Often the most memorable gifts are those that are homemade. Rather than go to an expensive chocolate shop, attempt these homemade white chocolate truffles. Sure, you may be thinking white chocolate is plain Jane, but these truffles are anything but. Whether you are making them for your love, your friends, or your mother this Sunday, any recipient of these chocolates will be amazed by the craftsmanship and flavor of these white chocolate truffles.
First, you'll need to make a ganache, which is an emulsified mixture of heavy cream and white chocolate. When it cools, it will set into a cloudy, more malleable mixture.
The ganache is rolled into balls before it is dipped in the melted, tempered chocolate.
The white chocolate shell snaps to reveal creamy white chocolate ganache centers.
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today, recipe developer and grilled cheese queen Yvonne Ruperti shows us how to make DIY American cheese; consider it an ooey, gooey, cheesy paean to the grilled cheese sandwich.
I'm not afraid to admit that I love American cheese (yes, like Kraft Singles) by itself, on a grilled cheese sandwich, on a cheeseburger, or even just slapped onto a plate until it's nice and gooey (a childhood pleasure that I never outgrew).
But what exactly is American cheese? I have to think it's the answer to that exact question that's given the stuff such a bad rap. The American cheese you find in the supermarket refrigerator case isn't cheese made in the traditional way (milk that's formed into curds and pressed). Instead, it's either a blend of cheese and additives, or it's a highly processed mixture of ingredients such as water, milk, milk fat, protein, whey, food coloring, flavorings, and emulsifiers. The result is a processed cheese with a mild flavor that melts incredibly well. I wanted to get as close as possible to the taste and texture of American cheese using only pantry ingredients and a food processor. A little tinkering proved I didn't need much; the key was quickly melting together a mix of milk, cheese, and a few other ingredients (including plenty of salt), then giving it a chance to set up with the help of a little gelatin.
By making your own American cheese, you will know exactly what went into it, and you can also include add-ins such as black pepper, roasted red peppers . . . you name it. As I concocted my version of American cheese in the test kitchen, not only did I draw a crowd of curious onlookers, I caused all of the snooty foodies to run for the hills. But that's okay with me; they can keep their Époisses and Robiola — I'm completely content eating my perfectly melty, toasted grilled cheese with American cheese any day of the week.
Keep reading for the recipe.
I have a great way for you to celebrate St. Patrick's Day: make your own Irish cream! More commonly known as Baileys, this rich, smooth, and delicious liquor can easily be made in the comforts of your kitchen. The recipe, which requires a blender, is similar to eggnog in that it combines a potent spirit, Irish whiskey, with eggs, cream, and seasonings such as vanilla and coconut extracts.
For a delightful after-dinner drink, serve it chilled or over ice. Homemade Baileys is also a festive gift; I've brought bottles to hostesses and always receive enthusiastic reviews. Get the simple but fantastic recipe.
This holiday season, skip the scented candles, and concoct an air freshener that serves double duty: warmly spiced maple pecan granola.
As its exotic yet comforting perfume wafts from the oven, rest easy knowing that you're simultaneously setting yourself up for a week of enticing and low-fuss breakfasts (just add Greek yogurt), with plenty of granola on hand for snacks, or even jazzing up a bowl of store-bought ice cream.
In past Thanksgivings, homemade turkey stock has been conspicuously absent from my kitchen game plan. Despite my usual insistence on simmering up stock for other applications, I never quite felt up to the task of making turkey stock. Perhaps I reasoned that it would take me away from the laundry list of other kitchen rituals involved with the big day, or maybe I was put off by my assumption that it required an excess of planning.
Either way, I've learned my lesson. It turns out that all it takes is a few minutes spent chopping, one or two absent-minded stirs of the pan, and less than an hour of unattended time for the requisite ingredients to make friends and mingle away on the stove. The result speaks for itself; never in my many gravy-devouring years have I tasted a batch that is as intensely turkey-flavored, complex, or as all-around delightful. It's more than worth the minimal effort in my book.
Despite its intricate hills and valleys, a crimped bakery-style pie crust only looks tricky to re-create at home. If you have two hands and a few minutes to spare, you're well on your way to accomplishing this impressive feat. If you're not yet convinced, click through for the detailed step-by-step guide.
PS While you're at it, skip the store-bought crusts and make and roll out a flaky all-butter pie crust at home.
If I had to pick a desert island dessert, these very well may be it. Two perennial favorites (chai tea and caramel) combine for a sweet that is both over-the-top decadent and comforting at the same time. Chewy, well-spiced, and sweet, but never cloying (thanks to a heavy-handed dusting of fleur de sel), these are easily the best thing to come out of my prolific kitchen in months.
Yes, making caramels is a time-intensive proposition, but with this recipe, it's a near foolproof procedure, provided you use a candy thermometer
We've all been there: excited over the prospect of a home-baked cake, you hastily assemble all of the necessary ingredients, read through the instructions, and realize one crucial step was overlooked: how to prep the cake pans. Now you could certainly purchase parchment rounds
While everyone I know seems to be on an almond butter kick, one of my favorite peanut butter alternatives is tahini. Spread on toast, dipped in apples, and used in my favorite vegan alfredo sauce, tahini has many versatile applications beyond homemade hummus.
Making it couldn't be easier. The trick is toasting the seeds prior to processing, which bolsters the seeds' natural nuttiness, lending a complex, toasted flavor that's reminiscent of browned butter. Just be sure to diligently set your kitchen timer and check the seeds often, because they burn fast! Now that I have all this leftover tahini, I'm thinking it calls for a batch of tahini cookies . . .
From Anna Monette Roberts, YumSugar
Ingredients
8 ounces (about 1 cup) sesame seeds
1/4 cup olive oil, more if needed
Salt, to taste
Directions
Makes one 10-ounce jar.
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