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Entries tagged with 'edible diy'

Bake the Book: Pecan Granola Bars

Sweets Emma Kobolakis Post a comment

This highly customizable, chewy, and satisfying granola bars are just the thing to wind down from holiday overindulging. Make a batch and bring them to work, or pack them in lunches. Or grab one as you head out the door for a quick breakfast. More

Pecan Granola Bars

Serious Eats Emma Kobolakis 1 comment

These customizable, chewy, and satisfying granola bars are just the thing to wind down from holiday overindulging. Mix in whatever fruit or sweet morsels you'd like for a snack, or quick breakfast. More

Cranberry-Champagne Jam with Ginger

Serious Eats Emma Kobolakis 1 comment

It's not often that you can call a jam 'classy,' but adding champagne makes that possible. Ginger adds a warm layer to a tart-sweet jam that's delicious in myriad applications. More

Bake the Book: Cranberry Champagne Jam with Ginger

Sweets Emma Kobolakis Post a comment

There's something a bit decadent about adding champagne to a recipe for something as simple as cranberry jam. But this recipe from Edible DIY: Simple, Giftable Recipes to Savor and Share makes it all make sense. Ginger adds a welcome touch of heat. The result? Sweet, tart, and zesty jam that goes lovely with cheese or in sandwiches. More

Bake the Book: Spicy Pumpkin Seed Pecan Brittle

Sweets Emma Kobolakis Post a comment

Even though Edible DIY presents this as more of an autumn treat, there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle. More

Pumpkin Seed Pecan Brittle

Serious Eats Emma Kobolakis Post a comment

The book presents this as more of an autumn treat, but there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle. More

Bake the Book: Cacio e Pepe Crackers

Sweets Emma Kobolakis Post a comment

The recipe for these crackers is inspired by the flavors of bavette cacio e pepe, a pasta dish seasoned with pecorino cheese and black pepper that charmed Edible DIY: Simple, Giftable Recipes to Savor and Share author Lucy Baker. They're buttery, savory with a kick, and make lovely host gifts. More

Bake the Book: Edible DIY

Sweets Emma Kobolakis Closed

As the saying goes, "'Tis better to give than receive." But at this time of year, all that generosity starts to add up. Before long, you're giving 'til it hurts. Why not offset some of that holiday pressure and unwind in the kitchen? If you follow the suggestions from Serious Eats contributor Lucy Baker, you'll end up with presents, to boot. More

Cacio e Pepe Crackers

Serious Eats Emma Kobolakis 2 comments

Little, buttery, savory rounds flecked with black pepper and flavored heartily with pecorino cheese are excellent before dinner or by themselves. Wrapped in paper and tucked in a decorative box, they're a charming host or hostess gift. More

Preserved: Raspberry Rhubarb Jell-O Jam

Sweets Lucy Baker 13 comments

Rhubarb season is finally here! I don't know about you, but I can never get enough of its sweet-tart flavor and gorgeous rosy hue. This raspberry-rhubarb jam is incredibly easy to make thanks to a secret ingredient: a packet of raspberry Jell-O. Best of all, it's a freezer jam, which means you don't have to bother with sterilizing the jars or processing them in a hot water bath. More

Raspberry Rhubarb Jell-O Jam

Serious Eats 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

Edible DIY: Chocolate-Covered Bacon Turtles

Sweets Lucy Baker 3 comments

Is it possible to improve on the already near-perfect turtle? The combination of crunchy pecans, buttery caramel, and silky chocolate is already about as good as it gets. What could I possibly add to make them even more delicious? Enter bacon. More

Chocolate-Covered Bacon Turtles

Serious Eats 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

Edible DIY: Honey Vanilla Fluff

Sweets Lucy Baker 3 comments

Peanut butter and jelly is all well and good, but peanut butter and Fluff is even creamier, gooier, and more indulgent. Plus, making it at home is super easy. All it takes to whip up this honey- and vanilla-flavored version is six ingredients, a big bowl, and an electric mixer. More

Honey Vanilla Fluff

Serious Eats 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

Edible DIY: Candied Jalapeños

Lucy Baker 31 comments

What works equally well as a cocktail garnish, sandwich condiment, cupcake topper, and guacamole ingredient? Answer: these candied jalapeños. They only take about 30 minutes to prepare, and will last for at least a month in the fridge. More

Candied Jalapeños

Serious Eats 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

Edible DIY: Marinated Artichoke Hearts

Lucy Baker 3 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 (naturally), as a pizza topping, or as part of an antipasti platter. The best part is you use frozen artichoke hearts—so easy! No stemming, blanching, or trimming of outer leaves required. More

Marinated Artichoke Hearts

Serious Eats 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

Serious Eats 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

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