These Creamsicles make for an appealing late-winter dessert. After all, citrus is hitting its peak. But how to create a double-layered popsicle without any fancy popsicle-freezing equipment? Dixie cups.
'Casey Barber' on Serious Eats
I was rarely given Fruit Roll-Ups as a kid. Instead, my siblings and I were stuck with the healthier, thicker fruit leathers from the natural foods aisle. We often yearned for the pliable texture, bright color, and saccharine flavor of the decidedly fruit-less roll-ups in our friends lunch boxes. Now that I make my own food choices, I honestly prefer the more wholesome choice. Luckily, Casey Barber's recipe for Strawberry Fruit Roll-Ups in Classic Snacks Made from Scratch bridges the divide.
Is there any snacker on earth who doesn't like pretzels? Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old. In Casey Barber's Classic Snacks Made from Scratch, the hard pretzels are a classic take on the form. No sourdough starter or fancy flours here, just good old yeast, brown sugar, and baking soda.
Cheetos are one of those mysterious processed snacks whose final texture and flavor does little to explain their manufacturing process. A few years ago, Wired magazine did a little research and shared pictures of a cornmeal mixture passing through an extruder into a fryer and then getting coated with cheese powder. Informative? Yes. Useful for home experiments? Not really. In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation of the Cheeto.
Goldfish are second only two my beloved White Cheddar Cheez-Its, so it would be a shame to skip such an easy recipe for the homemade version.