The DIY Pantry (60 page)

1. Combine all ingredients in a bowl and stir to mix well.
   
2. Store in an airtight container for up to one year.
   
3. Brew by placing 1 tablespoon of herbs in a reusable tea bag and placing the tea bag in a cup. Fill the cup with freshly boiled water. Steep for 4–7 minutes; then remove tea.
   

The Swedes—those northern clime–loving folk—came up with one of the best recipes for mulled wine. Sipping this syrupy, aromatic wine is like coming home to a crackling fire—it will warm you from your head to your toes; it will make you glad for the moment; and it will fill your heart with longing for the people and places you’ve loved.

1. Stir together all ingredients, except for the almonds, in a large, heavy-bottomed pot. Heat gently over medium-low heat and let it mull, covered, for at least 1–2 hours before serving.
   
2. To serve, strain well and ladle into serving cups or mugs, adding 1–2 almonds to each one. Store any leftover wine in the refrigerator in an airtight container for up to 5 days.
   

No pantry would be complete without a few desserts hiding away in it. Whether you need to mix up a quick batch of cookies for a bake sale, are craving an ice cream sundae, or have midnight cravings for a chocolate cake smothered in decadent chocolate frosting, this chapter has just what you need to fulfill that sweet tooth. Best of all, these guilty pleasures aren’t as bad for you as their store-bought counterparts, so even if you get an insatiable urge to munch on something sweet, you’re better off taking a bite out of these all-natural treats.

Cake mixes from the store have a host of additives and preservatives, but thankfully, it’s easy to whip up a dry mix at home that you can have on hand for whenever you need to make a cake or cupcakes on short notice. This yellow cake is a favorite for birthday parties, lazy Sunday afternoons, or whenever you feel the need for cake.

1. Sift together the flour, sugar, baking powder, and salt.
   
2. Add the palm shortening or cold butter cubes and rub them into the flour mixture until the entire mixture looks like fine crumbs.
   
3. Store the dry cake mixture in an airtight container for up to 6 months if you used palm shortening, or for up to 2 weeks if you used butter.
   
4. To make the cake, mix the milk, coconut oil, vanilla, and eggs into the dry cake mix. Mix well and beat for 2 minutes.
   
5. Scrape the batter into greased pans and bake at 350°F for the estimated time listed below until a toothpick comes out clean or until the cake springs back when touched lightly near the center. Estimated bake times:
   • 9" × 13" pan: 32–36 minutes
   • 9" cake pans: 27–31 minutes
   • Cupcakes: 17–20 minutes
   • Mini-cupcakes: 11–14 minutes
   
6. Let cool in the pan for about 15 minutes; then invert onto a rack to cool completely. Store cake or cupcakes in an airtight resealable plastic bag or other airtight container for up for 5 days.
   

Chocolate covers a multitude of sins, and it’s the perfect foil for hiding healthy ingredients as well! Using whole-wheat flour instead of all-purpose actually enhances the chocolate flavor by adding a nutty undertone. The same logic works for the coffee grounds—you won’t notice their texture and using coffee is an old trick for making chocolate even “chocolate-ier.”

1. Sift the flour, sugar, cocoa, baking powder, baking soda, salt, and coffee into a large bowl.
   
2. Blend in the shortening with a pastry blender or your fingertips, as if you were making biscuits. Blend until no lumps remain and the entire mixture looks like fine crumbs. Store the dry cake mix in an airtight container for up to 6 months.
   
3. To make the cake, add the milk, oil, and eggs to the cake mix in a large bowl and beat well.
   
4. Scrape the batter into greased pans and bake at 350°F for the allotted time (estimated bake times follow). The mix makes one 9" × 13" cake, two 9" round cakes, 24 cupcakes, or 3 dozen mini-cupcakes. Estimated bake times:
   • 9" × 13" pan: 35–38 minutes
   • 9" cake pans: 30–33 minutes
   • Cupcakes: 19–22 minutes
   • Mini-cupcakes: 12–15 minutes
   
5. Let cool in the pan for about 15 minutes; then invert onto a rack to cool completely. Store cake or cupcakes in an airtight resealable plastic bag or other airtight container for up for 5 days.