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DIY Raisins

Molly Sheridan Post a comment

This is a DIY project I would say is all about unique taste and quality rather than cost—at least until the grape season hits locally. More

DIY Instant Tomato Bell Pepper Soup

Molly Sheridan 2 comments

With pretty much everyone I know battling some form of cold/flu/sinus travesty, I started daydreaming about DIY instant soups free of questionable additives and shocking sodium content. More

DIY Grape Soda

Marcia Simmons 7 comments

You can use all-natural ingredients and still get a grape soda that's bold in both color and flavor. More

DIY Black Tahini and Beet Hummus

Molly Sheridan Post a comment

Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering. More

DIY Pumpkin (Pie) Seed Butter

Molly Sheridan Post a comment

An easy peanut butter alternative, this nut spread is souped up with homemade pumpkin pie spice and maple syrup. More

DIY Dairy-Free Coconut Yogurt

Molly Sheridan 6 comments

Starting with dried coconut flakes results in a non-dairy yogurt that tastes fresh and bright—without you having to break a sweat or crack a coconut. More

DIY Cherry Cola

Marcia Simmons 7 comments

A DIY recipe for homemade cherry cola syrup. More

DIY Rice Milk

Molly Sheridan Post a comment

While similar to the commercial options, this DIY recipe is not an exact replica of what's on grocery store shelves. If you're looking for a cost-saving option that you are free to flavor to suit your own preferences, however, this is a great way to go. More

DIY Grape-Nuts Cereal

Molly Sheridan 3 comments

Slightly less molar-cracking than the commercial version, this DIY cereal offers plenty of rich nutty flavor with a light malty sweetness. More

DIY Cultured Buttermilk

Molly Sheridan 9 comments

Talk about set it and forget it: The only skill culturing your own buttermilk requires is patience. More

DIY Oyster Crackers

Molly Sheridan 2 comments

This version of the iconic cracker is just a little bit more solid, a little richer, and a little butterier than the grocery store option. It will stand up to but not overpower your soup. More

DIY Simple Peanut Butter

Molly Sheridan 6 comments

A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all. More

DIY Swedish Punsch

Marcia Simmons 1 comment

The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor. More

DIY Sesame Sticks

Molly Sheridan 14 comments

Requiring no fancy equipment, this recipe couldn't be easier—just toss the ingredients into a bowl and stir up the dough. In this way, the cook also controls the type and amount of fats and seasonings that end up in the finished product, so you can really have some fun with it. More

DIY Garlic Powder

Molly Sheridan 7 comments

Garlic powder can inspire a striking level of animosity. Once ground and sifted into a small jar, just popping the lid off this DIY version of the seasoning sealed the deal for me. More

DIY Pastis

Marcia Simmons 7 comments

Pastis is an anise-flavored aperitif that's one of life's little luxuries, and you can make a richly flavored homemade version by steeping some spices and bark in a jar for just a few days. More

DIY Homemade Greek Yogurt

Molly Sheridan 19 comments

Once you see how much you can save by making your own Greek yogurt at home, you may never buy commercial cups again. More

Habanero Tequila

Anna Dunn 3 comments

For this deliciously spicy home infusion find a clean and affordable blanco tequila, but make sure it says 100% agave on the label. More

DIY Blueberry Cereal Bars

Molly Sheridan 8 comments

Homemade blueberry cereal bars pack real blueberry flavor in a crisp, tender, buttery crust. By using a food processor to do the mixing work, this recipe requires a time investment but is not labor intensive. There is a bit of the devil in the assembly details, however. More

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