Edible Diy

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Plum Conserve

Lucy Baker Post a comment

This conserve is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Try it over ice cream, stirred into yogurt, or as a sweet accompaniment to grilled meats. More

Simple Jam Tart

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The best thing about this tart is its versatility. You can use almost any nuts for the crust and topping. I've made it with almonds, walnuts, and hazelnuts, and they were all delicious. You can also use any flavor of... More

Bourbon Peach Jam

Lucy Baker 8 comments

Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla. I like to serve it with warm buttermilk biscuits, or use it as a filling for a quick summer tart. More

Rhubarb Orange Vanilla Jam

Lucy Baker 4 comments

This recipe combines rhubarb with chopped orange peels, fresh orange juice, and the seeds of a vanilla bean. The results taste a bit like rhubarb pie shot through with orange marmalade. The sweet-tart flavor of this jam would complement any dark baked goods like gingerbread or spice cake. More

Blueberry Orange Ginger Jam

Lucy Baker 2 comments

This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead. More

Strawberry Balsamic Thyme Jam

Lucy Baker 6 comments

This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence.... More

Raspberry Rhubarb Jell-O Jam

Lucy Baker 3 comments

This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or... More

Chocolate-Covered Bacon Turtles

Lucy Baker Post a comment

This recipe yields 30 turtles, which sounds like a lot, but trust me, they go fast. The combination of flavors is incredible. First you get the crispy pecans, then the chewy caramel, then the rich dark chocolate, and finally the... More

Honey Vanilla Fluff

Lucy Baker 2 comments

I love the way the delicate honey notes in this Fluff pair with salty-sweet peanut butter. It is even creamier and gooier than store-bought versions, which (trust me) is a very good thing. It makes for a five-napkin sandwich.... More

Candied Jalapeños

Lucy Baker 6 comments

These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer.... More

Marinated Artichoke Hearts

Lucy Baker 5 comments

The bay leaves give these artichokes a subtle woodsy, almost piney flavor, and you can really taste the citrus and spice. They would be perfect in salads, as a pizza topping, or as part of an antipasti platter. This recipe... More

Spicy Peanut Caramel Corn

Lucy Baker 3 comments

This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to... More

Coconut Chocolate Almond Caramel Matzo Crunch

Lucy Baker 3 comments

This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.... More

Passover Pâte de Fruits

Lucy Baker 1 comment

This is a quirky twist on French pâte de fruits using Manischewitz wine. More

Carrot Cake Jam

Lucy Baker 6 comments

This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy... More

Maple Walnut Graham Crackers

Lucy Baker 2 comments

DIY graham crackers are incredibly easy. This recipe is based on one from Nancy Silverton's cookbook, Pastries from the La Brea Bakery. I've given it my own New England spin by incorporating walnuts and maple syrup. To make 1/2 cup... More

Pistachio-Honey Butter

Lucy Baker 3 comments

[Photographs: Lucy Baker] This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the... More

Whiskey Butterscotch Sauce

Lucy Baker 1 comment

[Photograph: Lucy Baker] Real homemade butterscotch sauce is a marvelous combination of flavors including brown sugar, butter, salt, and booze. And it's incredibly simple to make. This version is spiked with a generous dose of Irish whiskey. It will keep... More

Bacon Chocolate Chip Biscotti

Lucy Baker 2 comments

These biscotti are infused with smoky, meaty bacon and dotted with rich pockets of chocolate. Each bite yields layer upon layer of mostly-sweet-but-also-savory flavors. Try dunking them in your morning coffee! They will keep for up to two weeks, stored... More

Bitter Chocolate-Almond Orangettes

Lucy Baker 2 comments

Orangettes are not only très chic, they're also très economical. In this version, the flavors are pumped up with bitter dark chocolate, toasted almonds, and a splash of amaretto. They will keep for up to two weeks, stored in an... More

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