Currently viewing the tag: "homemade"

Make: Homemade Peach Pie

By On · 5 Comments · In Food

Let me preface this post by saying I have never made a true pie before.  This was my very first endeavor, and being that I live in Georgia, I think it is a law that my first pie should be peach (and yes, the peaches are local!).

With that being said, let me tell you about my first pie making experience.

I wanted to try a recipe out of The Homemade Pantry ever since I got the book, and figured that basic pie crust was a perfect place to start.  Now I am officially convinced that is one of my must-have cook books!

The recipe was simple and easy to follow, which is a must for the novice pie maker such as myself.

I used Smitten Kitchen‘s recipe for the peach pie filling.  I’ve been a gigantic fan of Deb’s site for as long as I can remember, and I figured if anyone would be able to help me, she would.  Deb believes that you shouldn’t fix what isn’t broken, and that is why I love her recipe.

Smitten Kitchen‘s step by step instructions were wonderful, and I was able to follow along perfectly.

I also used her instructions for assembling and baking the pie.

Now, I know I have to work on my lattice skills (yeah…that whole over/under thing…), and also the pie edges, but that just gives me even more reason to make more pies!

Overall, it turned out delicious!  I was thrilled and the gentleman enjoyed it as well!  Maybe I’ll try blueberry next and I’ll definitely be making apple pies come autumn!

Make: Homemade Coffee Liqueur (Kahlua) + Recipes and Printable

By On · 6 Comments · In Food

Today’s post is brought to you by the wonderful gentleman who I happen to live with.  He is pretty much a genius, roasts his own coffee, makes better cocktails than any bar in any city, and knows a thing or two about every single topic known to man.  He was also pretty awesome, and included printable gift tags + recipe print-outs that we used last Christmas with our homemade gifts!

Take it away Mr. Gentleman:

So, the problem with most “homemade coffee liqueur” or “homemade kahlua” posts you see online is that almost all of them use instant coffee as the flavoring agent.  I’ve never quite understood this because, well, coffee is not terribly expensive, and the taste of brewed coffee beats the pants off instant, so why not just use brewed coffee to make coffee liqueur?

The problem, though, is that brewed coffee is too weak on its own to stand up to the potency of the liquors we’ll be using.  Therefore, the goal is finding some way to create a potent enough coffee potion to add lots of flavor and sweetness to the alcohol so that we can produce a coffee liqueur with a proper ABV (20% or so).  Using espresso doesn’t work because you’d need too much of it to produce the proper volume, and even then it wouldn’t have the right consistency.  Brewing extra-strong coffee doesn’t work for pretty much the same reasons.  The obvious solution is some kind of concentrated coffee syrup, which is what I finally decided to use!

But a big “BUT” here (and in the coffee world this is a big deal), we are literally destroying any origin-quality of the coffee.  Basically, we are burning coffee for a few hours to get it boiled down properly, so any of you fellow coffee snobs beware to not use your home-roasted single-origin beans for this project.  I use the wonderful Trader Joe’s “Joe” coffee.  It’s fresh, inexpensive ($5 for 14oz), and tastes great!

And FYI, Kahlua is rum-based.  I use a vodka/brandy base, which means technically this is NOT “Kahlua” and shouldn’t be labelled as such.  This is a “coffee liqueur”, as a “liqueur” is nothing more than a base spirit sweetened and flavored.

Okay, so here we go:

For a 750ml bottle, the basic recipe is as follows (details on each piece to follow!):

  • A fun bottle (try to re-use one you have emptied)
  • 12oz coffee syrup (instructions below)
    • 30oz fresh brewed coffee
    • 8oz (by weight) of dark brown sugar
  • 8oz vodka (not amazing quality. Something like Smirnoff works just fine)
  • 5oz brandy (this gives it some depth.  No need for the 10-year cognac here… maybe something along the lines of E&J XO, or Paul Masson VSOP, both around $12 a bottle.  Though I haven’t tried it, I’m sure you could forgo the brandy and use 13oz vodka instead)
  • 2 tablespoons pure vanilla extract (try the wonderful homemade recipe here!), or a whole vanilla bean

 

And here’s the detail:

1.  Brew some coffee

    • We’ll be creating a 60% reduction of coffee + brown sugar, so brew accordingly.
    • For a 750ml bottle, we’ll need 12oz of coffee reduction, which means we’ll need 30oz of brewed coffee to start.
    • If you want 1L of liqueur, you’ll need 16oz syrup, so brew 40oz.
    • Remember, coffee should be brewed with two tablespoons of ground coffee per 6oz of COLD water.  For 30oz of brewed coffee, you’ll need 10 tablespoons of ground coffee.

2.  Brewed coffee + brown sugar

    • Some people might prefer this to be less sweet, so if that includes you… you know… don’t use as much :)
    • I use 8oz (by weight) of dark brown sugar per 30oz of brewed coffee.  I’m honestly not sure how much this is by volume… maybe something like a cup of packed brown sugar?  I really don’t know.  It should weigh the same as two sticks of butter. :)
    • Anyway, put the brown sugar in a pot, and pour the hot coffee over top.
    • If you want to add a pretty significant vanilla hint, feel free to add in one or two split (and fresh) vanilla beans.  I do this occasionally and it’s AMAZING!

3.  Reduce!

    • A 60% reduction should take right about 2 hours.
    • Try to use medium low heat… using a straight out boil will just make it taste burny.
    • You should be able to see steam, but no boiling action
    • The final product should be pretty darn syrupy.. enough the coat the back of a spoon
    • It will taste like, well, very-very strong, sweet coffee.  A little burny (but I warned you about losing all origin-quality!)
    • I usually pour the concentrate into a Pyrex to check the volume periodically.  Remember we’re aiming for 60% reduction, so 12oz from our original 30oz.

4.  Let it cool! Seriously.

    • Let it cool to room temperature… two hours or so.
    • Seriously.
    • Let it cool. Mixing hot stuff with alcohol is something you don’t want to do.
    • Seriously.

5.  Prepare the alcohol.

6.  Add the coffee and vanilla

    • Add the now-cooled (seriously I hope you let it cool) coffee syrup and vanilla extract (no vanilla extract if you added the whole beans during reduction)

7.  Let it mellow!

    • It’s incredibly tempting to taste this straight away… and I encourage you to do so.  But it gets better after a few days of rest.

8.  Enjoy!

    • I recommend keeping this refrigerated.  None of the ingredients require refrigeration, but it seems to keep better while chilled.  Not to mention it mixes better in a white russian if it’s chilled!
    • FYI, this is 21.2% ABV

This is super delicious straight-up, or in any of your favorite coffee-inspired cocktails.  Also try it with ice cream or any recipes!

_____________________________

In case you need some direction, here a few of my favorite coffee-flavored cocktails!

  • White Russian
    • 1.5oz Vodka (or vanilla vodka)
    • 1.0oz coffee liqueur
    • 0.5oz cream (heavy cream is best, but half&half is fine)
    • Build in an old fashioned glass with ice, float cream on top.
  • Mudslide
    • 2.0oz vodka
    • 1.0oz coffee liqueur
    • 1.0oz irish cream
    • Shake and strain into an ice-filled old-fashioned glass
  • Coffee Nudge (hot cocktail)
    • 0.5oz brandy
    • 0.5oz coffee liqueur
    • 0.5oz dark creme de cacoa
    • 5.0oz fresh brewed (warm) coffee
    • In a warm mug, pour coffee over other ingredients. Top with whipped cream.

Printable:

If you would like, here is a .pdf with a handy recipe card to attach as well!  Click to download.  The pdf is a two-sided gift tag.  So, print one side (on cardstock works best), then flip it over and print the other side.

  • Directions for Cutting:
    • Cut off 1.25″ from the left and right sides
    • Cut off 0.5″ from the top and bottom (now you’ll have a sheet of paper that measures 6.0″ wide and 10″ tall)
    • Then cut horizontally every 2.5 inches.
    • You’ll have four double-sided tags, each measuring 6.0″ x 2.5″
    • Fold them in half, punch a hole in a corner with a hole punch, and tie them on the bottle with your fancy string or ribbon!

(couldn’t even wait to take a picture of a full bottle, it was that good!)

Thank you Mr. Gentleman for such an educational and awesome guest post!  Let me know in the comments if you would like more posts on coffee + alcohol!

 

Homemade Caramel Deliciousness

By On · 4 Comments · In Food

As part of the family’s holiday gift bags, the gentleman and I also made a few treats!  We included a bottle of homemade vanilla extract (not really a treat, but whatever), some homemade chocolate peanut butter fudge, and homemade caramels! These are so easy to make, and taste delicious!  Seriously, like Werther’s candies.

I just want to say I’m sorry for using Instagram pictures, but my regular camera pictures just didn’t turn out that well…Oh well, it happens to everyone I guess!

Here’s the recipe!

Ingredients:

1/2 stick butter

1 1/2 cup heavy cream

2 cups sugar

1/2 cup light corn syrup

pinch of salt (more if desired)

1 teaspoon vanilla extract (more if desired)

…and make sure you have either a candy thermometer or a thermometer that goes to about 300 degrees Farenheiht!

 

Directions:

1. Mix everything minus the vanilla in a saucepan over low heat.  Stir constantly…seriously, otherwise it will burn the bottom of your pan, and that stinks.

2. When the sugar has completely dissolved and you can’t see any more granules, increase the heat to medium and let it bubble.  Stir about every 5 minutes.

3.  Here is a handy little chart to use with your thermometer as a guide for when to take you caramels off the heat:

Approx.   240° for soft

245° for hard

250° + for “toffee” caramels (super duper hard)

4.  Take off heat and add the vanilla extract.

5.  Pour into a parchment lined 8×8 or 9×9 dish (I used 9×9 and it was just fine).  Cool.

6.  After they solidify (mine took about an hour or so) use either a sharp knife or kitchen scissors to cut however you like!

7.  Enjoy!


(we hand wrapped each and every one…that part was a bit tedious!)

Make Your Own Salt Scrub!

By On · 2 Comments · In DIY

Boy do I have a treat for you today!  For the holidays this year, the gentleman and I did a little homemade gift bag for all of his brothers and their wives/fiances (3 brothers!) I’ll be sharing bits and pieces of the gift bags this week and next!  Today is all about salt scrubs!

 

The best part of this gift is the fact that the ingredients are super easy to find (you might even have most of them at home)!

 

I made a lemon version and a lavender version, so I’ll include the ingredients for both.

 

Ingredients:

4 parts coarse sea salt

1 part fragrance free oil (I used sunflower oil, but you can use olive or sweet almond oil too)

for lemon:

zest of one lemon (for approximately 1 cup of sea salt)

1 tsp lemon extract

for lavender:

2-3 drops of lavender essential oil

I used literally one tiny drop of purple food coloring to give the scrub some color (don’t worry, it won’t stain your hands! I tested it loads just to make sure)

I bought the jars from Ikea for $3.00/jar.  You can use anything you like though!

Directions:

1.  Combine all ingredients with a spatula.  Make sure nothing gets wet as that will dissolve the salt.  That’s it!  So easy!

2.  To use, just apply a tsp or two after you shower.  Rinse with warm water.

 

I use this scrub all the time, and I’m obsessed with it.  My hands are super soft, and it is perfect for harsh, cold weather!  Enjoy, and let me know if you end up making it!

 

Homemade Peanut Butter Cups

By On · Add Comment · In Food

I have a confession.   I cannot buy peanut butter cups.  Why?  Because they will be gone in mere minutes.  I am obsessed.  Clearly they are the best candy in the whole world.  Don’t even bother trying to argue with me!  So, I got to thinking…how hard could it be to make my own?  The answer…not hard at all.  In fact, making homemade peanut butter cups is so easy, it is almost a joke!

Here is everything you will need:

milk chocolate (approx. 12oz package)

3/4 cup natural peanut butter

1/2 cup honey

4 tbs of butter (make sure it is at room temperature)

 

Directions:

1.  Place twelve 2 1/2 in cupcake liners on a baking sheet.  In a double boiler (or a bowl on top of a pot, like I did) melt about 3/4 of the chocolate.  Make sure the water stays warm because you’re going to need it later!

2.  Take about 2-3 teaspoons of the melted chocolate and coat the bottom and about halfway up the sides of the baking liner.  Refrigerate for about 15 minutes or until set.

3.  Beat the butter until super fluffy (about 2 minutes).  Next, beat in the peanut butter and honey.  Move the mixture to a plastic bag and cut one tip (or use a icing bag).

4. Fill the chocolate cups about 3/4 full with the mixture.  Make sure the top is smooth, then refrigerate for 15 minutes.

5.  Using the remaining melted chocolate, top the cups and smooth the surface.  Refrigerate until set.

Bring these into work, trust me, you will be the king/queen of your office (crown not included).

Food: Summer Rolls

By On · Add Comment · In Food

A while ago I was quite hungry and shopping at my local grocery store (bad combination, I know), so I went over to their prepared sushi section and bought summer rolls.  Basically they are California rolls wrapped in rice paper instead of rice+seaweed.  But rather than try and explain, why don’t I just show you a very inexpensive way to make your own!

 

Ingredients:

Rice Paper (this is surprisingly easy to find, they had it in the Asian section of my local market for $2.00/20 pieces of paper)

Cucumber

Imitation Crab

Lettuce

Sweet Chili Sauce (again, very easy to find in the same section)

(Feel free to add any and all other ingredients you like!)

1.  I always prepare my ingredients first because once you start making the actual rolls, you need to move quite quickly.

 

2.  Now, get a skillet and fill it with warm water.  I always put it on a burner on the lowest heat setting to keep the water warm a little while longer.

3.  Take your rice paper, dip it in the water and make sure it is fully saturated (about 12 seconds).

 

4.  Now, place the wet rice paper on a clean plate, and wait about a minute for it to because pliable.  Once it feels “sticky”, it’s time to load it up with your ingredients!

(seriously, just typing this makes me crave these)

 

5.  Now for the rolling.  It’s very easy, and in my opinion, intuitive.  Just roll it up and fold the sides in.  The beauty of rice paper is that once it fully dries, it adheres to itself, so it is pretty user friendly.

(sorry for my gross hands)

 

6.  There you have it!  You can cut it in half if you like, or just eat it the way it is.  Add a little sweet chili sauce and enjoy!  Seriously though, these are absolutely delicious, healthy and so fresh!

Make: Homemade Vanilla Extract

By On · 10 Comments · In Food
 
Quick story: I absolutely love to bake, but I recently ran out of every baker’s go-to item: vanilla extract.  So, I went to the local farmer’s market (also known as my heaven) to pick some up.  Of course I picked up a bottle of pure extract, but it cost $7.00 for 4oz!  
 
When I got home, I did a bit of research, purchased vanilla beans online, bought some 4oz glass bottles, and lots of vodka.  Turns out making vanilla extract is very simple, and makes a fantastic gift too!
 
Here is a brief how-to for those out there that would like to save a little money on their extract.  I made a bunch because I figured it would make great holiday or birthday gifts for all the bakers in my life.
 
Homemade Vanilla Extract
makes 24 bottles
 
Ingredients
-1/2 lb of vanilla beans (you’re going to have a bit left over, I gave mine to friends, but you can make homemade vanilla vodka with them if you like!)
-slightly more than 96 oz of Vodka
-24 4oz glass bottles
 
 Directions
-Cut your vanilla beans in half, and then make a slice down the center to expose the yummy “caviar” inside.
-Insert beans (don’t take the caviar out) into your bottle.  I added 3 half beans per bottle.
-Fill bottle with vodka
-Give it a good shake
 
Now, is the hard part…waiting.  You’re going to have to wait about 8 weeks for it to become a true extract.  Every week, just give your bottles a good shake.
 
Note
Do your research on the vanilla beans, otherwise you can end up spending a pretty penny.  Also, make sure they are fresh and preferably vacuum sealed.  Otherwise, the caviar inside is completely dried up and it won’t be as potent.
 
Maybe I’m a cheapskate, but I would much rather spend around $1.50 versus $7.00 on a 4oz bottle of pure vanilla extract.  Plus, as an added bonus, people are really impressed that you made it yourself!
Enjoy!