Before I get into today’s post, I wanted to say huge congratulations to Brie F. She is the winner of our Ultimate Candy Giveaway here on SPOON. Carolsue took home the grand prize at SugarHero.com! 🙂 Thanks to everyone who entered.
Since Valentine’s Day is on Thursday, I thought I’d share some recipes and foodie projects that you can do yourself to really WOW that special someone this Valentine’s Day.
Nothing says “hot and spicy” like Buffalo hot sauce, so why not whip up a sexy bottle of it for your sexy someone? Joni Marie Newman has an easy and amazingly delicious recipe for this popular hot sauce, and even has some gifting ideas!
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Buffalo Hot Sauce
Excerpted from Vegan Food Gifts by Joni Marie Newman
|Doesn’t this say you’re sweet AND spicy?|
For Hot Pepper Sauce:
1 pound (454 g) fresh red jalapenos or other spicy red pepper
2 tablespoons (30 ml) olive oil
1 cup (235 ml) distilled white vinegar
2 teaspoons sea salt
For Buffalo Hot Sauce:
2 cups (470 ml) hot pepper sauce (above)
2 cups (448 g) nondairy butter
1 tablespoon (15 g) minced garlic
1 teaspoon red pepper flakes, for extra heat (optional)
To make the hot pepper sauce:
Preheat the oven to 400 degrees F (200 degrees C, or gas mark 6). Line a rimmed baking sheet with aluminum foil.
In a bowl, toss the jalapenos in the olive oil to coat. Arrange the peppers in a single layer on the prepared baking sheet and roast for 1 hour, or until browned and charred.
Remove from the oven and allow to cool completely. Remove and discard the stems.
Transfer the roasted peppers, and all of the juices that may be hanging out on the foil, to a food processor. Puree.
Strain into a bowl through a fine-mesh sieve, pressing with the back of a wooden spoon to get as much of the pulp as possible. Add the vinegar and salt and stir to combine.
If at this point you want to bottle your own hot sauce, proceed.
To make the buffalo sauce:
Combine the hot sauce, butter, garlic, and red pepper flakes (if using) in a pot and heat over medium high heat until the butter is completely melted.
Can accordingly following typical canning basics. Processing time is 20 minutes. Any jars that did not seal need to be stored in the refrigerator and used within a week. Refrigerate after opening.
Yield: 4 (8 ounce, or 235 ml) jars
Happy almost Valentine’s Day everyone!
To complete the look of the gift, download Joni’s gift cards and tags by clicking here.
Joni Marie Newman is the author of The Best Veggie Burgers on the Planet as well as the co-author of 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, and Hearty Vegan Meals for Monster Appetites. A Southern California native, she lives in Orange County with her husband, three dogs, and cat. Visit her online at http://www.justthefood.com.
Create stunning (and delicious) holiday gifts with help from Joni. Pick up your copy of Vegan Food Gifts today!
Impress your family, friends, neighbors, guests—anyone!—with homemade gifts that you can feel good about and others will love. From mouthwatering vegan baking mixes you can create, package, and label yourself, to DIY gift baskets, preserves, liquors, and more, you’ll find that perfect something for everyone, no matter what their views or inclinations. (No one can say no to a chocolate chip cookie after all—vegan or otherwise!)
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