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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Tuesday, October 23, 2018
How to Make Your Own Halloween Candy
The best things about Halloween are candy, dressing up in costume, and more candy, in that order. It’s the one holiday where you are truly allowed to go overboard on the sugar rush—it’ll only help you out later when you’re trick-or-treating on the last block in the neighborhood! Loving the sugar, but aren’t cool with all the extra stabilizers and emulsifiers added into packaged products? Whether you’re looking for a fun project or want to give out candy that doesn’t have the extra junk, try making your own Halloween candy at home! Read on for more recipes for candy like sour gummy bears, homemade Crunch bars, and DIY Reese’s peanut butter cups:
Butter with a Side of Bread
Crunchy nuts are folded into homemade nougat, topped with caramel and then covered with ganache for good measure. These DIY Snickers bars can be cut into bigger chunks for a more dessert-like portion, or into smaller pieces to hand out to treaters at the door. Get the recipe.
Homemade Almond Joys (Almond Jays)
Chowhound
Sometimes you feel like a nut…and sometimes you feel like making your own homemade version of Almond Joys, where you can pack in any many crunchy almonds as you like. If you prefer Mounds bars, though, just skip the nuts and enjoy the pure smooth sweetness of coconut and chocolate uninterrupted by any crunch. Get our Homemade Almond Joys (Almond Jays) recipe.
Homemade Reese’s Peanut Butter Cups
The Recipe Critic
If there’s a Halloween candy favorite, it might have to be the lowly peanut butter cup. Super easy to assemble, these sweet cups only need a mini muffin tin and liners to make these treats at home. Get the recipe.
The Kitchen is My Playground
Nobody actually likes it, but candy corn just may be the quintessential candy of Halloween. Sugar sweet and dyed with food coloring, these treats are one you just have to have in your bag, but are the last ones to get eaten. Get the recipe.
Beaming Baker
Skip the junk. These homemade Crunch bars don’t have any of the extra ingredients that the packaged bars list on the back. Simply puffed brown rice cereal, chocolate, and coconut oil, these treats are dairy-free, gluten-free, and vegan depending on your chocolate preference! Get the recipe.
Deliciously Yum
Who doesn’t love the snap of a Butterfinger bar? Take this recipe for peanut butter treats to the kitchen ASAP for these ultimate sweet and crunchy candies. Get the recipe.
The Spruce
Chewy, tart, and oh-so-natural, these homemade Starbursts are made with simple ingredients and real flavors. Citric acid gives the candies tartness without any added artificial flavors. Get the recipe.
I Heart Nap Time
Who can deny a cookie and candy mashup? These Twix bars may not come in pairs, but they can definitely be eaten in twos for prime candy consumption. Get the recipe.
Cheap Recipe Blog
Tootsie Rolls—America’s favorite candy! Make these chewy chocolate candies at home with all-natural ingredients you can find at your local grocer. Get the recipe.
Instructables
One of the classics, Sweet Tarts, have found their way into Halloween treat bags for years. Small discs of sweet and tart, these candies rolled up into little sleeves are perfect to pass out to your neighbors. Get the recipe.
Mom.me
Pillows of rich chocolate are covered in another layer of rich melted chocolate in these momemade 3 Musketeers bars. These candies might be the first to melt in your bag, so that just means you’ll have to eat them faster! Get the recipe.
Bigger Bolder Baking
Go for gummy with these all-natural sour bears! Play with different fruit juices for a variety of flavors and portion out bears into small baggies for easy distribution. Get the recipe.
I Heart Nap Time
Whether you call them suckers or lollipops, we can all agree that candy is the sweetest deal about Halloween. Try sprinkling Halloween sprinkles or edible decorations into the lollipops before they set into hard suckers for an extra festive touch! Get the recipe.
Related Video: The Most Adorable Halloween Candy Taste Test
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We’ve Disguised Your Favorite Vegetables with New Ones for Halloween
Snaky green loops, a knobby root ball, little round leaves with tendrils, and what appears to be a vegetable bouquet plucked straight out of a rustic wedding—what are all these strange-looking vegetables? What do they taste like? While their look might be unfamiliar, these vegetables actually have some very familiar flavors; each one is reminiscent of produce you purchase on the regular. So, don’t be spooked by the difference in appearance—embrace unusual forms that remind of you of old favorites!
Garlic Scapes
Relishments
This loopy, green vegetable might remind you of a curlier scallion, but it is actually the top part of hard-necked garlic. Oftentimes garlic scapes are plucked to prevent the plant from flowering, which might slow growth of the garlic bulb. Because of this, garlic scapes have their own little pre-flower bulb-like part, as well.
Since the scapes grow out of more traditionally-recognizable garlic bulbs, it might not surprise you that they, too, have tons of garlic flavor. A great way to use garlic scapes is as a base for pesto instead of basil—sub out the usual “green” and the garlic cloves for this vegetable that has both elements covered, and you’ve got a delicious pesto ready to pair with pasta. Get this Garlic Scape Pesto recipe.
Or, make butter even better (I know, hard to imagine)! Compound butter and fresh bread make for a quick, posh appetizer, and garlic scapes give butter an herby look and a wonderful, garlicky flavor. Get this Lemon Garlic Scape Compound Butter recipe.
Celeriac
My Fussy Eater
Seemingly a root only a mother could love, celeriac (or celery root) is surprisingly versatile! Knobby and brown with unimpressive mini celeries attached, the appearance of celeriac might be off-putting; however, once you remove the rough outside of the root, you’re left with a moderately soft vegetable ready for roasting and boiling. The flavor is a bit like celery, but sharper (mellowed by cooking).
Try using celeriac in place of potatoes to ease up on the carbs. One way is to purée the celery root instead of mashing potatoes. Get our Celery Root Purée recipe. Or, give this recipe for Garlic & Herb Celeriac Fries recipe a try.
Pea Shoots
Happy Healthy Life
If you’ve never had pea shoots (or pea greens, or pea tendrils), you might see the little round leaves and assume they’re just another generic-tasting salad green. Pea shoots are so much better than that, though! They’re fresh-tasting and a little sweet, and since they’re part of the garden pea plant, they deliver the crisp, bright flavor of peas, but in leaf form.
Pea shoots certainly hold their own in a salad, so you can keep it simple with a few choice ingredients, like in this Avocado Beet Pea Shoot Salad recipe. They cook up nicely, too. Get our Pea Tendrils with Coconut recipe, and showcase those shoots with a dish that requires only one pot and a few minutes of cooking.
Broccoli Rabe
Chowhound
Broccoli rabe (or rapini, or kale rapini) looks like a bouquet comprised of kale and what might be broccoli’s longer cousin. Sometimes confused with broccolini, broccoli rabe is related to both turnips and broccoli. With a taste akin to broccoli but a little more rustic and bitter, broccoli rabe can be prepared in many similar ways. To prep this vegetable simply, try sautéeing—get our Sautéed Broccoli Rabe recipe.
Steaming in the microwave works too! Incorporate Asian flavors with this Steamed Kale Rapini with Oyster Sauce and Sesame Oil recipe. Or, boil broccoli rabe and make it into a pesto (let’s just go ahead and make everything into pesto!) as part of this Orecchiette Broccoli Rabe and Chive Pesto recipe. So many possibilities!
All these vegetables are like when you meet your friend’s super cool sibling or cousin; you know how great that “friend” is, but now you can see it runs in the family. Expand your vegetal circle by inviting to dinner these new pals that might put a fresh twist on your favorite dishes!
Related Video: Broccoli Rabe and Provolone Panini
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Fascinating Facts About 8 NYC Bars to Impress Your Drinking Buddies
As one of the world’s top nightlife capitals, New York City’s got some pretty cool bars. But sometimes, you crave a place that offers something more than a fancy cocktail and a dark-and-sexy vibe—you want to visit a bar that has distinguished itself with something truly intriguing. Perhaps it’s the highest rooftop to drink a martini, a speakeasy tucked behind an ice cream parlor, or a dive that’s tried to hide a controversial past.
Whatever you’re looking for, you’ll be able to drink it up at one of the city’s most fascinating bars. Here are 8 local bars with some downright captivating facts you can use to impress your drinking buddies.
Oscar Wilde
At nearly 120 feet long, the bar at Oscar Wilde is reputed to be the longest in the city. But that’s just the start of what’s interesting at this beloved bar. It also has 26 antique clocks, all set to 1:50—the time of the namesake Irish playwright’s death. A nearly 200-year-old player piano comprises the back of the whiskey bar. And those one-armed chairs aren’t a defect—they were designed to remind guests of the Irish exit.
SkyLawn
The rooftop bar atop the Embassy Suites by Hilton in Midtown is all about great views—not only of the Empire State Building, but also iconic movies displayed on one of the largest outdoor movie screens in Manhattan. Grab a cocktail created by New York Distilling Company mixologist Allen Katz and settle in to one of SkyLawn’s comfy deck chairs for the show.
Castell
The AC Hotel’s rooftop bar, Castell, might be best known for its classic cocktails and meticulously made martinis, but it’s the only place the five boroughs that has a salted grapefruit paloma on draft. The refreshingly tart drink is a subtle celebration of the bar’s Spanish influence.
King Cole Bar
Secrets abound at the King Cole Bar. The lush lounge in the St. Regis is the birthplace of the Bloody Mary. But the invention of everyone’s favorite brunch-time tipple isn’t the only fun fact about the King Cole Bar. Take a closer look at Maxfield Parrish’s massive “Old King Cole” mural behind the bar. Wondering why the jesters seem to be holding back giggles? Rumor has it that King Cole just cut the cheese.
The UES/Facebook
The UES on the Upper East Side looks like your trendy ice cream parlor du jour, with its Millennial-pink entryway and light-up cone sign. But most of the guests lining up outside aren’t waiting for a scoop of vanilla—they’re planning to slip past the wall of 180 empty ice cream cartons next to the counter into one of the city’s newest speakeasies.
McSorley’s Old Ale House
NYC’s oldest continuously operated saloon has been an institution in the city since 1854. But did you know that it didn’t welcome women for more than 100 years? In fact, Dorothy O’Connell Kirwan, who owned the bar from 1939-1974, only visited on Sundays after closing time. Even though a lawsuit forced the bar to end its ban on ladies in 1970, it didn’t install a women’s restroom until 1986. Nowadays, you’ll find members of both sexes savoring “dark” or “light” ale (the only two beers on draft) while kicking around the sawdust that covers the floor.
Fine & Rare
Want to experience the romance of Grand Central Terminal without the bustling crowds? Slip into Fine & Rare, where you can see antique brass teller windows from the beloved train station. Continuing the theme of interior design that celebrates the past, the doors to the private room are actually from a Masonic Temple. The spot regularly hosts live music—you can even hear Lady Gaga’s go-to trumpeter, Brian Newman, on Saturday nights.
The Flatiron Room
The Flatiron Room woos whiskey wonks with a menu of more than 1,000 variants—one of the largest lists in the world. Should you wish to buy one of the rare bottles, you’ll be able to participate in the bar’s Bottle Keep program. It allows you to store the bottle at The Flatiron room and access it via a special card. It’s like your own personal pirate booty right in Manhattan.
Related Video: Behind the Bar with Matt Seigel
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What Is the Difference Between Turnips and Parsnips?
While they’re both root vegetables packed with nutrients, parsnips and turnips are not quite the same—parsnips are similar to carrots and have a sweet, candy-like flavor profile. Turnips, on the other hand, are in the Brassica rapa family and are much less sweet. They can be eaten raw like radishes, or cooked (turnip greens are very popular) and are often served mashed or roasted alongside other root vegetables. Turnips often have a deep purple hue with a white top—but there are many varieties. They’re often bitter and can be harvested as “baby turnips” to maintain a milder taste if you’re looking to eat them raw.
Parsnips have a sweet, nutty taste and can easily be substituted for carrots in any recipe. You’ll know you’ve found them at the farmers market when you’re eyeing a vegetable that looks like a large white carrot. They are great for pureeing into soups or stews for added creaminess and can also be used to add moisture to baked goods (similar to banana or zucchini bread). If you’re interested in finding out the difference between turnips and parsnips for yourself, check out these nine recipes for some root vegetable dishes that pair well with any meal.
Chowhound
This simple recipe with a poppyseed vinaigrette has a sweet and sour vibe with red wine vinegar, salt, and honey. Use two pounds of turnips and be sure to cut them into evenly sliced 1-inch wedges. Get our Glazed Poppy Seed Turnips recipe.
Chowhound
Cubed and tossed with sherry vinegar, honey, olive oil, whole-grain mustard, freshly ground pepper, and kosher salt, this recipe is a quick and easy way to incorporate parsnips into your daily routine. Get our Honey Mustard Parsnips recipe.
Chowhound
If you like traditional pickles, ditch the cucumber and try out this recipe with a pound of paper thin sliced turnips. Kombu is a seaweed that can be found at specialty markets (but you can leave it out if it’s unavailable). Get our Momofuku Turnip Pickle recipe.
Chowhound
A subtle twist on the traditional potato gratin, this potato-parsnip gratin has a hint of sweet vanilla along with nutmeg, garlic, and fresh breadcrumbs. A full cup of Emmentaler cheese make it especially filling. Get our Potato-Parsnip Gratin recipe.
Chowhound
If you thought you loved regular latkes, wait until you try this variation that includes turnips, in addition to russet potatoes ,and is cooked in duck fact for an extra savory touch. Get our Potato-Turnip Latkes recipe.
Chowhound
A perfect side for grilled or roasted meats, this potato, turnip, and pear puree is a much more interesting take on mashed potatoes. Use Bosc, Anjou, or Bartlett pears and keep them in water with a squeeze of lemon juice to prevent them from browning. Get our Turnip and Pear Puree recipe.
The Roasted Root
Parsnips, lamb, and coconut milk are the foundation of this creamy curry. Flavored with cumin, coriander, paprika, cayenne, cardamom, turmeric, ginger, and curry powder, this flavorful mix pairs perfectly with baby spinach and fresh cilantro. Get this Parsnip and Lamb Curry recipe.
Eating Well
Make sure to keep those turnip greens around for this recipe – cooked with milk, nutmeg, lemon, garlic, and olive oil, the greens add a hint of freshness to a hearty winter dish. Get this Creamed Turnips and Greens recipe.
A fun alternative to french fries, turnip fries are made by tossing together cornmeal, flour, salt, and pepper in a bowl and then dipping the turnips in buttermilk and coating with this mixture. Fry in batches in hot oil until golden brown and be sure not to overcook. Get this Turnip Fries recipe.
Related Video: How to Make a Savory Turnip Gratin and Greens
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Pressure Cooker Green Pork Pozole
The pressure cooker seriously cuts the prep time on Green Pork Pozole! Made with tomatillos, cilantro, pumpkin seeds, and jalapeños, this soup is Mexican comfort food at its best.
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5 Ways to Use a Pot of Rice All Week
Rice really is a make-ahead food. Make more than you need for Monday's dinner, and you've got enough left for soup, salads, curries, and other rice-based dishes. It keeps well and just requires a little finesse to use again and again.
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