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Black Tap Copycat: Make This Crazy Pumpkin Spice Milkshake

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Black Tap Copycat: Make This Crazy Pumpkin Spice Milkshake

Inspired by the pure fabulous-ness of the infamous Black Tap, we bring you fall's greatest gift: a pumpkin spice milkshake. Of course, the milkshake is only the beginning — the foundation for garnish skyscrapers.

Pumpkin spice milkshake served in Mason jar with doughnut and caramel corn garnishes Pumpkin spice milkshake with festive garnishes Image Credit: Trisha Sprouse for Demand Media

Things You\’ll Need

  • Blender

  • Vanilla ice cream, 7 cups

  • 1 cup milk

  • Pumpkin pie filling, 1 1/2 cups

  • Caramel sauce

  • Graham crackers

  • Whipped cream

  • Garnishes as desired

Place seven big scoops of ice cream into a blender jar.

Ice cream being placed in blender jar. Place softened ice cream in blender jar. Image Credit: Trisha Sprouse for Demand Media

Tip

Set the ice cream out to soften about 5 minutes before you plan to make the milkshake. If you still have trouble, run the scoop under warm water until it's slightly warm to the touch.

Add 1 1/2 cups of pumpkin pie filling and 1 cup of milk.

Placing pumpkin pie filling in blender. Add pumpkin pie filling. Image Credit: Trisha Sprouse for Demand Media

Blend well.

Blending milkshake in blender. Blend well. Image Credit: Trisha Sprouse for Demand Media

Now the fun begins! Dip the rim of the serving jar or glass in caramel sauce.

Dipping the rim of a Mason jar in caramel sauce. Rim the jar or glass with caramel sauce. Image Credit: Trisha Sprouse for Demand Media

Crush a graham cracker (or two) and spoon the crumbs onto the caramel sauce.

Sprinkling graham cracker crumbs onto drips of caramel sauce on jar. Sprinkle graham cracker crumbs onto the caramel sauce. Image Credit: Trisha Sprouse for Demand Media

Top milkshake with whipped cream. Spear donut holes and/or a donut with a straw or bamboo skewer.

Adding donuts and donut holes to milkshake. Garnish milkshake with whipped cream, donuts, and Image Credit: Trisha Sprouse for Demand Media

Add caramel corn and sprinkles. Drizzle with caramel sauce.

Drizzling caramel sauce over garnishes. Add decadent finishing touches. Image Credit: Trisha Sprouse for Demand Media

Add straws and let the gluttony begin.

Garnished milkshake with straws. It\’s a masterpiece. Image Credit: Trisha Sprouse for Demand Media

How to Ferment Cabbage

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Fermenting cabbage transforms this humble vegetable into a tangy, palate-pleasing side dish worthy of accompanying any meal. The fermentation process also encourages the growth of gut-friendly bacteria such as lactobacillus, a probiotic commonly found in yogurt. Once you have the basic fermentation method down, you can vary the ingredients to make classic fermented cabbage dishes such as sauerkraut or kimchi, depending on the spices you choose to add to the cabbage.

Choosing a Fermentation Vessel

Selecting the vessel to hold your cabbage during the fermentation process is the first hurdle you need to jump to create properly fermented cabbage. If you're just making small batches, all you need is a Mason jar or two. If you plan to make a larger batch, you may want to invest in a fermentation crock.

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The key is to foster an oxygen-free or anaerobic environment that encourages the growth of lactic-acid producing bacteria. With exposure to oxygen, your fermenting cabbage can be contaminated with harmful bacteria or stray yeasts and microbes. While you can buy crocks and vessels specifically for making sauerkraut or fermenting foods, you can also use a simple Mason jar, as long as you follow one of these tips for maintaining an oxygen-free jar:

  • Add a thin layer of olive or coconut oil to the top of the fermenting cabbage.
  • Close the jar with a plastic or metal lid outfitted with an airlock — a handy device available at most hardware stores.
  • Top it off with a white lid and use a fermenting weight to help keep the cabbage submerged in the brine.

Tip

Start with clean, thoroughly washed and rinsed utensils, mixing bowls and fermenting vessels. Starting with a clean environment is crucial to giving the good bacteria a chance to grow and thrive.

Preparing the Cabbage

After you rinse the cabbage and remove the core, you have several option for preparing the cabbage for fermentation. Grating the cabbage by hand or in a food processor provides optimal surface area for the fermentation liquid to penetrate. Alternatively, you can slice it into thin ribbons or chop it into the size you desire, although larger pieces generally require a longer fermentation. Most sauerkraut and kimchi recipes call for shredded or thinly sliced cabbage.

Getting Started

Add the cabbage to a large bowl and toss it with unrefined sea salt. For one medium-sized head of cabbage, use approximately 1 tablespoon of salt. Knead the cabbage and salt together with your hands to start breaking the cellular structure down. Once it starts releasing liquid and transforms from crisp to limp, add it — along with the liquid it releases — to your Mason jars or crocks. Pack it in the vessel tightly, using a kraut pounder or the handle of a wooden spoon to press it down and get rid of as much air bubbles as possible.

Fermenting Cabbage

Add the cover or lid to the fermentation vessel and place it in an out-of-the-way spot where it can sit undisturbed at room temperature — keep the jar at temperatures ranging from 65 to 72 degrees Fahrenheit. Allow the bacteria at least four weeks of fermentation, but plan to leave it here for anywhere from one to six months. Test the cabbage every three to five days after the first month until it reaches the flavor you prefer. At this point, transfer the fermented cabbage to the refrigerator to store it for up to one year.

After 24 hours, the cabbage should be submerged in its own liquid. If it's not, The Kitchn recommends dissolving 1 teaspoon of sea salt in 1 cup of filtered water and adding enough of the solution to completely cover the cabbage.

Tips for Success

You can add ingredients to complement your fermented cabbage according to your tastes and the type of fermented dish you're making. For example, add 1 tablespoon of caraway seeds to ferment along with each head of cabbage when you're making sauerkraut. If you're going for more of a kimchi-type flavor, add 1 tablespoon of garlic, 1 teaspoon of ginger, 1 teaspoon of sugar, 8 ounces of daikon radish, 4 scallions cut into 1-inch pieces and 1 to 5 tablespoons of red pepper flakes.

Signs that your fermentation has gone wrong and you need to scrap your batch to start over include the following signs of unsafe cabbage:

  • Slime
  • Mold
  • Browned or pink cabbage
  • Creamy-looking film
  • Odor of yeast

Warning

Although fermentation is a simple process, if oxygen or contaminants sneak into the mix while the cabbage is fermenting, bad bacteria can grow, potentially causing food poisoning or botulism. Such cases are extremely rare in the United States, and fermented foods are likely safer than raw vegetables, USDA expert Fred Breidt Jr. says, as long as proper food-safety procedures are followed.

Can You Make Egg Noodles With Self Rising Flour?

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Can You Make Egg Noodles With Self Rising Flour?

Chicken noodle soup Let cut noodles dry slightly before you cook them. Image Credit: Jupiterimages/Stockbyte/Getty Images

Homemade egg noodles differ from homemade pasta in that they're softer and more tender. Unlike lean pasta recipes, egg noodles call for eggs, and benefit from a soft flour, such as self-rising flour. Using self-rising flour in egg noodles cuts down your prep time, and can even improve the noodles' taste and texture.

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Self-Rising Flour Defined

Self-rising flour, common in the southern U.S., is generally made from soft wheat and contains between 7 and 11 percent protein. It's too soft for yeast breads, but it makes tender biscuits, pie crusts, cakes and cookies. Self-rising flour contains about 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup, so you can omit the leavening and salt from most recipes.

Making Noodles

Egg noodles need only five ingredients, and when you use self-rising flour, you cut the list down to just three items — self-rising flour, eggs and milk or cream. To make the noodles, pour the flour in your food processor, a stand mixer or a bowl. Mix in some eggs until the dough resembles coarse crumbs. At this point, add milk. Add it slowly, just until the dough sticks together. On dry days, you'll need more milk; use less milk on humid days. After the dough has rested for 30 to 60 minutes, roll it and cut it into noodles. Toss the noodles in boiling water or a savory soup and cook them until they're tender, but not mushy.

The Results

Self-rising flour is not only convenient, but it produces excellent results in noodles. Like biscuits, noodles tend to become tough if they're overworked, but because self-rising flour is low in protein, it's almost impossible to toughen noodles made with it. Noodles will come out soft and tender. The baking powder in the flour lightens the noodles, making them puff slightly as they cook, and the salt gives just the right flavor.

Alternative Ideas

Self-rising flour isn't the only possibility for making noodles. You can make your own self-rising flour by combining all-purpose flour with baking powder and salt, at a rate of 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for each cup of flour. Reduce the amount of flour you use in the recipe by 1 to 2 tablespoons. Pastry flour contains 7 to 9 percent protein and makes a fine substitute for self-rising flour, although you'll need to add baking powder and salt. Regular all-purpose flour works in noodles, too, although the noodles won't be quite as tender. Be sure to let the dough rest before you cut the noodles and flour the work surface lightly so the noodles don't absorb too much flour, which can cause them to be dry and tough.

How Do You Brew House Blend Starbucks Coffee?

Matthew Ferguson
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How Do You Brew House Blend Starbucks Coffee?

Things You\’ll Need

  • Coffee grinder, if available

  • Measuring spoons

  • Drip coffee machine or French press

  • Fresh water

  • Coffee mug

... Fresh ingredients and proper proportions ensure great coffee.

Starbucks House Blend coffee is a combination of Latin American beans that offers a medium body and mild taste. The coffee is available directly through Starbucks and in the coffee aisle of select grocery stores. If purchasing whole beans and grinding them in a store, select a grind to suit the preferred method of brewing. A drip coffee maker will require a medium grind, while a French press uses a courser grind to fully extract flavor from the coffee. Following a few simple steps and tips helps ensure a satisfying cup of coffee each time.

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Step 1

Place enough Starbucks House Blend beans inside a grinder to yield at least 2 tbsp. of ground coffee to every 6 fluid oz. of water used in the brewing process. If the coffee is already ground, disregard the step. With less surface exposed to oxygen, whole beans stay fresher longer than pre-ground coffee. Grinding beans directly before use helps preserve the full flavor of the coffee.

Step 2

Place the proper amount of Starbucks House Bend coffee into the filter basket or French press. Use 2 tbsp. of ground coffee to every 6 fluid oz. of water.

Step 3

Add the proper amount of fresh, cold water to the coffee machine. If using a French press, first boil the water, and then transfer the water directly to the French press. Water just off the boil is ideal for extracting maximum flavor from the coffee. Place the lid atop the French press to prevent the water from cooling.

Step 4

Allow the machine to finish brewing. If using a French press, allow the coffee to steep for between 3 and 5 minutes.

Step 5

Remove the pot from the automated coffee machine, and pour the Starbucks House Blend coffee into a mug. If using a French press, gently force the plunger atop the lid all the way down before pouring the coffee.

Homemade Zucchini and Kale Frittata

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Homemade Zucchini and Kale Frittata

A veggie frittata makes for a healthy breakfast or lunch. A veggie fritatta makes for a healthy breakfast or lunch. Image Credit: Julia Mueller / Demand Media

Frittatas are traditionally made with fresh vegetables, eggs, cheese and various meats such as sausage or bacon. Vegetable-packed frittatas are quick and easy to prepare and are great for sharing with company for breakfast or brunch. This simple yet delicious frittata recipe includes onion, kale and zucchini for a light and healthy meal. You can use your favorite cheese in the recipe or leave the cheese out for a dairy-free option.

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Things You\’ll Need

  • 3 tablespoons olive oil

  • 1/2 yellow onion, diced

  • 4 cups loosely packed baby kale leaves (alternately, use finely chopped kale leaves)

  • 1 large zucchini, grated

  • 8 eggs, lightly beaten

  • 1 cup Monterey Jack cheese

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon fine sea salt

Tip

You may also use cheddar cheese, gruyere, pepper jack or another cheese of choice.

Heat the oven to 400 degrees F. Heat the olive oil in 10-inch cast iron (or oven safe) skillet over medium heat, and chop 1/2 of a large yellow onion.

Use a sharp knife to chop the onion. Use a sharp knife to chop the onion. Image Credit: Julia Mueller

Add the chopped onion to the hot skillet and saute, stirring occasionally, until browned — about 8 to 12 minutes.

Saute the onion until browned. Saute the onion until browned. Image Credit: Julia Mueller

While the onion is sauteing, prepare the egg mixture. Begin by chopping the tip and tail off of the zucchini and grating it using a box grater. Also grate the cheese using the box grater.

Grate the zucchini and then the cheese. Grate the zucchini and then the cheese. Image Credit: Julia Mueller

Whisk the eggs in a mixing bowl, and add the grated zucchini, cheese, Italian seasoning and salt. Whisk or stir the mixture until well combined. Set aside until ready to use.

Mix the eggs, zucchini, cheese and seasonings well. Mix the eggs, zucchini, cheese and seasonings well. Image Credit: Julia Mueller

When the onion is browned, add the baby kale (or chopped kale leaves) to the skillet. Cook, stirring occasionally, until the kale leaves have wilted — about 3 minutes.

Add the kale to the onion. Add the kale to the onion. Image Credit: Julia Mueller

Pour the zucchini and egg mixture into the skillet with the onion and kale. Use a wooden spoon to evenly distribute the eggs and vegetables.

Tip

To avoid large bubbles or an overflow in your frittata, be sure to stir the eggs and vegetables together so that everything cooks evenly.

Place a baking sheet on the oven rack underneath the skillet just in case the egg rises and overflows.

Combine everything well for even baking. Combine everything well for even baking. Image Credit: Julia Mueller

Place the skillet on the center rack of the preheated oven. Bake for 20 to 25 minutes, or until the eggs have set up and are cooked through. Remove the skillet from the oven, and allow the frittata to cool 10 minutes before cutting into large triangles and serving.

Let the frittata cool 10 minutes before cutting. Let the frittata cool 10 minutes before cutting. Image Credit: Julia Mueller

Enjoy!

A simple recipe, a delightful meal. A simple recipe, a delightful meal. Image Credit: Julia Mueller

Tip

Instead of zucchini and kale, you can use summer squash, spinach and various vegetables and herbs. You can also add other seasonings, such as ground cumin, curry powder or paprika.

How to Store Fresh Rutabagas

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Things You\’ll Need

  • Knife

  • Vegetable peeler

  • Cooking pot

  • Bowl

  • Ice water

  • Freezer container or freezer bag

  • Paper towels

  • Plastic bag

Rutabagas are root vegetables that are closely related to turnips. The vegetables are high in vitamin C, vitamin A, fiber and potassium. While you may consume the produce raw, people prepare the produce by using a variety of cooking methods such as baking, steaming, boiling and braising. When you purchase or harvest fresh rutabagas, they must be stored properly to prolong the shelf life. Rutabagas are either stored in the refrigerator or preserved in the freezer.

Freeze Rutabaga

Step 1

Slice the green tops off the rutabagas with a knife. Rinse the produce under cool running water.

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Step 2

Peel the outer skin off the rutabagas with a vegetable peeler.

Step 3

Slice the rutabagas into 1 to 2 inch cubes.

Step 4

Bring a pot of water to a full boil. Blanch the rutabagas in the water for three minutes.

Step 5

Place the blanched rutabagas into a bowl of ice water. Allow the produce to cool for three to five minutes.

Step 6

Store the rutabagas into a freezer container or freezer storage bag. Leave 1/2 inch of head-space in the container.

Step 7

Place the rutabagas into the freezer.

Refrigerate Rutabaga

Step 1

Remove any excess soil from the rutabagas. Rinse the produce under cool running water.

Step 2

Cut off the tops and small roots from the rutabagas. Dry the rutabagas off with paper towels.

Step 3

Place the rutabagas in a plastic bag. Store the produce in the refrigerator at 32 degrees Fahrenheit. Rutabagas will last longer with a humidity level of 98 to 100 percent, so store them into a controlled vegetable storage drawer for best results.

Tip

Mash rutabagas by cooking the cubes until they are tender. Drain the rutabagas and mash them with a potato masher. Pack the rutabagas into containers, allow them to cool and leave 1/2 inch of head-space. Store the containers in the freezer.

Refrigerated rutabagas will last for up to four months while frozen rutabagas may last for 12 months.

Warning

Avoid applying a wax to rutabagas if you plan to store them because the wax can severely injure the produce.

Taco Stuffed Peppers Recipe

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Taco Stuffed Peppers Recipe

Make every day Taco Tuesday with these delicious taco stuffed peppers. Enjoy them as an appetizer, side dish or main dish! You can even make them dairy-free by skipping the cheese or using non-dairy cheese and sour cream. Whether you're cutting back on refined carbs or simply want to eat more veggies, you'll love this savory recipe.

Taco stuffed bell peppers

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Things You\’ll Need

  • 4 bell peppers

  • Olive oil

  • Salt and pepper, to taste

  • 1/2 medium yellow onion, chopped

  • 1 tablespoon minced garlic

  • 1 pound ground beef

  • 3 tablespoons taco seasoning

  • 3/4 cup black beans

  • 3/4 cup corn

  • 1/2 cup salsa

  • 1 1/3 cup shredded cheddar cheese

  • Lime

  • Fresh cilantro

  • Sour cream

Ingredients for taco stuffed bell peppers

Tip

Depending on the size of your bell peppers, you might need 5 or 6 in total.

Step 1

Pre-heat the oven to 375° Fahrenheit. Meanwhile, cut the peppers in half and remove the seeds.

Cut the bell peppers

Step 2

Transfer the cut bell peppers to a large baking dish. Drizzle with olive oil and season with salt and pepper.

Place bell peppers in baking dish

Step 3

In a saucepan over medium-high heat, warm 1 tablespoon of olive oil. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.

Cook the onions

Step 4

Add the ground beef. Cook until no longer pink, using a spatula to break it up. Drain the fat.

Cook the ground beef

Step 5

Add the taco seasoning and season with salt and pepper, to taste.

Mix in taco seasoning

Step 6

In a large bowl, combine the cooked beef, black beans, corn and salsa. If you're using cheese, add 1 cup. Mix well.

Mix ground beef with beans and corn

Step 7

Generously stuff the bell peppers with the taco mixture. Top with the remaining 1/3 cup of shredded cheese. Alternatively, you can add the cheese 5 minutes before the peppers are done baking.

Bake for 25 minutes or until the peppers are slightly tender.

Stuff bell peppers with taco filling

Step 8

Top with sour cream and fresh cilantro. Enjoy!

Serve with sour cream and fresh cilantro

How to Dry Plums in a Food Dehydrator

Dannah Swift
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How to Dry Plums in a Food Dehydrator

Close-up of plums

Food dehydrators perform the same function as drying fruits or vegetables in the oven, or, more traditionally, in the sun. Dehydrators remove moisture from plums through the combined effects of warm temperatures—never greater than 140 degrees—air circulation and low humidity. The longer you dry fruit, the more brittle it becomes. For this reason, pay close attention to fruit toward the end of its drying cycle.

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Step 1

Wash plums in hot water, cut them in half and remove the pits.

Step 2

Spray the drying trays with nonstick cooking spray to keep the plums from sticking during the drying process.

Step 3

Place the plums in a single layer on the drying trays. Do not allow pieces to touch or overlap each other.

Step 4

Dry your plums until their moisture content is about 20 percent–usually 24 to 36 hours. You will know they have reached this point when a cool piece of dried fruit can be folded in half without sticking, when it can be squeezed without any moisture leaking out and when there is no visible moisture on the dried fruit.

Step 5

Allow the dried plums to cool for 30 to 60 minutes before packaging or conditioning.

Step 6

Put the dried plums loosely in glass or plastic jars and seal them for 7 to 10 days. Shake up the pieces once a day. If you observe any condensation, the fruit needs more time in the dehydrator. This is known as "conditioning." It redistributes excess moisture in some plum pieces to other pieces with less moisture.

Step 7

Package the fruit in resealable containers or bags after they have dried completely. Do not wait too long to package your plums; moisture can begin to reenter them if they sit out too long.

Does Coconut Flour Have Starch?

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Does Coconut Flour Have Starch?

Girl and mother in kitchen Coconut flour contains zero trans fats and has a slightly sweet taste. Image Credit: Image Source/Photodisc/Getty Images

For people with autoimmune diseases and food allergies, the question of whether or not a food item contains starch is a health concern. Made from dried and ground coconut meat, coconut flour is a gluten-free product many people rely on for making wheat-free baked goods. While it does contain fiber and some carbohydrates, coconut flour does not react to iodine when subjected to chemical tests, which means that it is a starch-free food.

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Reacting to Starch

The structure of a starch cell consists of a polymer chain known as amylose, which looks very much like a coiled spring. When iodine is added to starch, the molecules slip into the center of the coil and a reaction occurs. In foods that contain starch such as potatoes or crackers, the reaction changes the normally orange-brown color of the iodine to a deep bluish black. Even a small amount of starch causes the iodine to change color. Most nuts such as coconut do not react to iodine, but the skin of whole almonds does react, turning the iodine black due to the trace amounts of starch in the skins.

Coconut Flour Confusion

The nutrition label of a bag of coconut flour shows that it is packed with both fiber and protein. A serving size of 2 tablespoons contains 2 grams of protein, zero grams of sugar, and 10 grams of total carbohydrates. Six of those 10 carbohydrate grams account for the dietary fiber in the coconut flour, making it appear as though the remaining 4 grams must be a starch of some kind, but the iodine test proves that coconut flour is a starch-free food. The remaining grams of carbohydrates are composed of crude and soluble fiber.

Using Coconut Flour

Starch in food is a natural thickener and binding agent. Because coconut flour contains zero starch, it cannot serve as a gluten-free substitution when thickening sauces or gravies. It can be used in place of crackers or breadcrumbs for meatloaf and meatballs. Substitute half the amount of crumbs called for with coconut flour, and replace the other half with a liquid. Due to its high fiber, coconut flour is very thirsty and tends to drink up the liquids it is mixed with. To compensate for this when baking, increase the amount of liquid called for in your recipe in equal proportion to the amount of coconut flour used. For example, if using 1/4 cup of coconut flour, increase the milk called for in the recipe by 1/4 cup.

Baking with Coconut Flour

Baked goods made without starch tend to be crumbly and more delicate. When baking with coconut flour, an adjustment to your other ingredients is necessary in order to achieve good results. As part of the additional liquid needed, try using liquid sweeteners such as honey or agave syrup. When making cakes, quick breads or muffins, double the amount of eggs called for in your recipe to help the batter bind and rise. If using 100 percent coconut flour, plan for one additional egg for every ounce of coconut flour used to help replace the lack of gluten.

Liquor vs. Liqueur

Wendy K. Leigh
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Liquor vs. Liqueur

Glasses of whiskey, on bright background Close-up of straight liquor in glass Image Credit: belchonock/iStock/Getty Images

Liquors and liqueurs are "kissing cousins" with the same core ingredient: alcohol. The terms are not interchangeable because each has its own distinct characteristics. Although they can have the same range of alcohol content, liqueurs are much sweeter and are sometimes thickened with cream.

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Distinguishing Factors

Basic liquors, including whiskey, vodka, rum, bourbon and brandy are made from various types of grains and plants. In turn, these liquors are used in creating the sweetened drinks known as liqueurs. Brandy is used more often than others. Although sugar is involved in the process of creating the original liquor, it dissipates after the fermentation process. On the other hand, liqueurs are specifically created by adding back in various sugars, as well as oils, herbs, nuts, fruits, flowers, chocolates or flavors. Alcohol content is usually lower for liqueurs, but not always. Liqueurs have an average range of about 15 percent to 30 percent alcohol by volume, but some reach as high as 60 percent alcohol by volume.

Hybrid Liquors

Confusion often occurs when basic liquor manufacturers release a flavored version of a classic alcoholic drink, often called infused liquors. Examples of this are spiced rum, honey tequila and fruit-flavored vodkas. Though these offshoots can be sweeter than their original versions, they are still far from the sweet and thick characteristics of a typical liqueur.

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