Note: Each week I try to share a popular post from the archives. This post was originally published in May 2014.
If you’ve been hanging out with us for very long, you’ve probably realized that we mainly cook from scratch. But we’re also not food purists. Occasionally we’ll eat processed foods and we go out to eat at times. But for the most part we try to avoid processed foods. And sometimes that’s hard to do.
I was so happy to get a review copy of Kresha Faber’s new book, The DIY Pantry – 30 Minutes to Healthy, Homemade Food. If I counted correctly, there are over 150 recipes for pantry staples such as condiments, crackers, cookies, breads, pickles, salad dressings, spices, beverages and sweets.
Kresha has done an amazing job of covering all the pantry staples and then some. I’m excited to try my hand at making my own Worchestershire sauce. And how handy is it to learn how to make your own sweetened condensed milk? All the recipes have a little blurb about the history of the item or something special about one of the ingredients. And since I’m a sucker for stories in cookbook, I loved that. To me it’s so much better than just a recipe.
All the recipes take less than 30 minutes of hands on time. The hands on time is listed for each recipe along with the amount of inactive time. The other things listed for each recipe are the difficulty level guide, approximate cost per serving, yield, nutrition information and if it’s gluten free, dairy free, egg free or vegan.
Whenever I review a book with recipes I always ask if I can share one with you. Kresha was kind enough to let me share her Peppermint Patty recipe. I mean, really, who makes their own peppermint patties? I do, now!
- 1/2 cup coconut oil, soft but still solid
- 1/4 cup honey
- 3/4 teaspoon peppermint extract
- 1/2 - 1 cup dark chocolate chips, melted
- 1 tablespoon cocoa butter (optional)
- 1 tablespoon coconut milk (optional)
- Blend the coconut oil, honey and peppermint extract in a food processor or whisk vigorously by hand until smooth.
- Spoon by heaping tablespoons into mini muffin tins and smooth down top as you are able. Place in freezer for at least 30 minutes to harden.
- Melt the chocolate and cocoa butter over very low heat, adding coconut milk if needed to thin it to a consistency that's easy for dipping. When chocolate is melted, set aside until cool to touch but still liquid. Have a plate or parchment paper ready.
- Pop the coconut oil patties out of the muffin tin; then submerge the mint into the chocolate with a fork and place them on a plate. Return them to the freezer to firm up the chocolate, about 10 minutes.
- Store in an airtight container in the freezer for up to a month.
Ok, that last step made me laugh. Ours lasted about a minute after that picture was taken!
You can order your copy of The DIY Pantry by Kresha Faber here or check your local bookstore or library. Although I think once you check it out from the libray you’re not going to want to return it.