Chocolate Frogs are little enchanted frog-shaped candies sold in the wizarding world, produced by Mr. and Mrs. Flume’s (candy company?). Each is packaged with a removable card featuring a famous witch or wizard for trading and collecting. The frogs are said to be made of seventy…
Red Currants are native to Eastern Europe and have been a banned crop in the US since the 20s due to a blight. You’ll be lucky to even find REAL imported dried currants in US. Guaranteed all you’ll find are Zante…
Any of my friends can tell you about all the homemade liqueurs that is to be had at our parties. I’m always distilling or infusing something. I’ve made lemoncello with every type of citrus out there; fruit liqueurs with everything…
Kahlua is a coffee flavored liqueur that originates from Mexico. The region is known for growing coffee beans and sugar cane, which merge in this spirit as if it was grown together. Rum, as you may or may not know…
Dry mixes are great for roadtrips, camping, and even gifts. Keep this on hand if you make pancakes a lot or if you want it ready and measured for the kids (or a dear adult who cooks like a child).…
Brittle is a type of sugar, heated to the hard crack stage (300°F). I strongly suggest you use a candy thermometer for this, it is far too easy to ruin a batch of candy. There seems to be such an…
Ever since the 1960s, when they started adding fruit and nuts to it, granola has been synonymous with health food and hippies. Though, modern granola is miles from being a health food, drenched in honey and filled with preservatives—not the…
Biscotti is the perfect gift or small snack— I’m not just saying that because of how much coffee and tea I drink. Even with the spices, these are also very good dipped in chocolate and more nuts. Pumpkin Biscotti Ingredients…
Gingerbread is my number 1 favorite type of cookie—thick, soft and chewy. I don’t even ice or frost my gingerbread, but it’s a nice little touch when people other than me are partaking. Bake a little long and roll a…
This is a classic recipe for a classic sauce. Pour it over some vanilla ice cream or mix it in with a cold glass of soymilk. It is sure to please those missing a familiar taste without all the preservatives,…