Category » Eat Me
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
Hummus is a pretty big deal here at BUST HQ. In an office full of varied tastes and dietary restrictions, a tasty chickpea dip is always a featured crowd pleaser at all our birthday celebrations and intern-last-day parties. And if our crowded staff fridge is any indication, a few of us are definitely toting in samples of Sabra and tubs of Trader Joe’s at least twice a week. As easy as it is to buy, however, northing beats the flavor of fresh, homemade hummus. 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'm not a vegetarian, even though I haven't eaten any red meat in over 33 years (yes, I'm an old!). But even though I still munch on birds and fishes, I always like vegetable dishes the best, and am annoyed that they always get short shrift in most restaurants in favor of giant chunks of animal flesh.  These two recipes feature vegetables only, and I can't wait to try them out this weekend. In fact, I'll be serving the beet one at my upcoming vegetarian Passover seder. Read More