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Nothing says summer like homemade lavender ice cream! I saw this recipe and lost my ability to even. I remember once when I went to a lavender farm in the South and experienced uber-refreshing, homemade lavender lemonade. Sipping that stuff on a hot July day in a rocking chair on the front porch of the farmhouse seemed like a dream at the time. As it turns out, homemade lavender ice cream is an equally yummy treat to beat the heat. (I'm a poet and I didn't realize it!) Combine red and blue food dye to add a special splash of color to this cool dessert. Read More
With warmer weather comes a season of colorful, cool treats to make. It's still early on, so let's keep it simple. These "jigglers" (AKA itty-bitty gelatin desserts) only require three ingredients and three steps! I'm not usually one for "mini-desserts," but these guys are simultaneously scrumptious and adorable so I fell for 'em. Sweet, bite-sized, and easy to make, what more could you ask for in a spring recipe? What you’ll need:  12 oz gelatin, any 4 different flavors, divided1 cup boiling water, divided24 oz low-fat vanilla yogurt, divided What you’ll do: 1. Read More
I know, I know, Easter is over. But making root beer in cupcake form is a year-round affair! Or at least, it is now. Plus it's finally kind of warming up, which means I start to crave soda-like beverages even more intensely, and what better way to celebrate spring than with cupcakes? As if you needed more reasons to try this, the cake batter is a mixture of chocolate and root beer. Reminds me of Cracker Barrel's infamous Coca-Cola Cake recipe, which is another combination of my favorite things. Pro tip: the key to creating extra root beer-y cake is root beer extract. Read More
You might think you're too old to be decorating Easter eggs, but you would be TOTALLY AND COMPLETELY WRONG. This fun, green recipe takes all that artificial dye and crap out of the spring-y crafting project. Veggies make for lovely, lively hues paired with any temp tatt you like. (I'm personally a fan of the example that uses old school tatts.) The process is simple and the eggs are super easy to personalize, making the perfect homemade gift or addition to any Easter basket. Read More
Although we'd like to think spring was almost here, the cloudy drudgery outside of BUST HQ loves to keep proving us wrong. Our only consolation in these dark, depressing times is super delicious and fruity macaroon thumprints with chia seed raspberry jam! The best thing about this recipe? It's vegan, gluten-free, oil-free, grain-free, AND soy-free! Healthy(ish) and amazingly tasty snack? Yes, please. There's a little bit of prep involved for this recipe (you'll have to chill the chia seed jam for a few hours), but I promise you it's worth it. Read More
I love muffins. I would eat one every day if I wasn’t already on the fast track to diabetes. They’re a great “breakfast” food, or snack. As I’m often reminded, muffins are basically cupcakes without icing, so I’m just going to call this what it is: an amazing dessert recipe. Just looking at the photos of these muffs brought on my instinctual reaction to delicious-looking or -sounding desserts that involve my favorite ingredients: making incomprehensible “aghhhlamaonom” noises with my tongue hanging out. Read More
Here in N.Y.C., the winter chill has come down hard on us this week, as if to rub it in everyone’s faces that the warm, toasty holidays are over and it’s time to face our frigid commutes again. When plunging wind-chills make me feel like my strength is being sapped, it’s tempting to turn to tea or soup as a pick-me-up. But this year, I discovered that a perfectly-chilled glass of green juice in the morning before I head out the door keeps me feeling healthy and strong all day long. I’ve also taken to drinking it in the afternoons to fight off that late-day slump. Read More
If you’re upset about the recent news that Hostess Brands is closing (meaning no more Twinkies, Ding Dongs, Donettes, or Hostess Cupcakes, EVER), don’t fear: we’ve got your back. Lara Ferroni’s cookbook, Real Snacks: Make Your Favorite Childhood Treats Without All The Junk, has preservative-free recipes of all your favorite junk food, including Twinkies. Read More
Beloved plant-based chef Terry Hope Romero’s latest cookbook, Vegan Eats World: 300 International Recipes For Savoring The Planet arrived at BUST HQ at the perfect time. Read More
  Well, hello, lovelies! We hope you've emerged from Hurricane Sandy all safe and sound. Between the NYC subway shutdown and tons of power loss in New York and beyond, it’s gonna be a little more difficult to get posts up today on the BUST Blog—so please bear with us. I can’t venture far out of my neighborhood due to the (supa scary) subway situation, so I’m just trying to enjoy the heck out of this random staycation. Read More