By Jennifer Steinhauer
Should you grew up on corner-store treats, reminiscence lane is paved with Ho Hos, Yodels, Oreos, and Ring Dings. And whereas your flavor buds could have grown up a section, likelihood is you continue to crave those vintage flavors. you can now re-create the lunch-box delights that made you the envy of alternative little ones, with all-natural do-it-yourself versions.
After a lot obsessing and experimentation, Jennifer Steinhauer has cracked the code for 70 iconic treats to re-create on your personal kitchen. There are cookies with an ideal crunchy base for cream filling, snack tarts with frosting so thick you could peel it off by surprise, chocolates dipped in chocolate and dusted with sugar, and ice cream pops so juicy that they drip down your arm. A self-taught baker, Jennifer had no real interest in advanced recommendations or chemical gunk, simply effortless hacks that holiday down and remaster those throwback snacks.
So pass ahead--treat your self in your personal do-it-yourself model of those favorites:
- Samoas, Pecan Sandies, Chips Ahoy!, and different vintage cookies
- Nutter Butters, Mint Milanos, Oatmeal Creme Pies, and different candy sandwich cookies
- Twinkies, Drake's espresso truffles, satan canine, and different snack cakes
- Fig Newtons, Lemon Mini-Pies, Strawberry Pop-Tarts, and different fruity, stuffed treats
- tender Pretzels, Pizza wallet, Funyuns, and different salty, savory snacks
- Cracker Jacks, Goo Goo Clusters, sweet Dots, and different sweet favorites
- Orange Creamsicles, Strawberry Shortcake Ice Cream Pops, Nutty pals, and different frozen treats
Read Online or Download Treat Yourself: 70 Classic Snacks You Loved as a Kid and Still Love Today PDF
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Extra info for Treat Yourself: 70 Classic Snacks You Loved as a Kid and Still Love Today
Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.
1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Add the cinnamon oil and food coloring and stir to combine. ) 5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.
1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and agave syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.