Homemade Junk Food

Thumbnail image for Lemon Ginger Shortbread S’mores

Lemon Ginger Shortbread S’mores

Casey Barberby Casey Barber October 3, 2011

“Why wouldn’t I start thinking about graham flour, and how maybe you could make a shortbread cookie with it? Or how a little lemon zest… and ginger?… might make their way into that cookie? And at this point, it would be silly not to add some ginger to the chocolate layer. Which means that the marshmallow on top should definitely taste like lemon.”

21 comments [Read the whole good food story...]
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Homemade Butterscotch Krimpets

Casey Barberby Casey Barber September 5, 2011

“As a companion piece to my story in Gourmet Live, I’ve developed a DIY version of Tastykake’s Butterscotch Krimpets, the spongy little snack cakes with golden caramel frosting that were some of the bakery’s earliest creations.”

33 comments [Read the whole good food story...]
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Homemade Pudding Pops

Casey Barberby Casey Barber July 25, 2011

“In my world, chocolate-vanilla swirl is really the only Pudding Pop flavor worth eating, but don’t let that stop you from making single-flavor pops if that’s how you roll.”

9 comments [Read the whole good food story...]
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Homemade Fig Newtons

Casey Barberby Casey Barber April 4, 2011

“The satisfyingly old-school original Newtons took everyone right back to lunchboxes in the all-purpose room and after-school snack time (no word on whether said snack time also included friends who were as gleefully bossy as Ramona Quimby.)”

21 comments [Read the whole good food story...]
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Homemade Cheez-Its

Casey Barberby Casey Barber January 31, 2011

“We discovered that the perfect Cheez-It cracker has superior crunch, unmistakable cheese flavor that doesn�t devolve into pure saltiness, and just enough grease to leave a light sheen on your fingers.”

27 comments [Read the whole good food story...]
Thumbnail image for Flour Bakery Pop-Tarts

Flour Bakery Pop-Tarts

Casey Barberby Casey Barber January 10, 2011

“Have you ever had a homemade pop-tart? I mean, you know it’s going to be better than those boxed leaden bricks that pass for breakfast, but this�this was ethereal. It transcended pastry.”

12 comments [Read the whole good food story...]

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