7 Nostalgic Childhood Foods That We Made Way Better
Remember those (sometimes not-so nutritious) snacks you loved as a kid? Indulge in them again with our more natural and – dare we say – even tastier homemade takes on old-school treats.
Cream-Filled Chocolate Cupcakes (above)
The only hostess we believe in is you –- and the fab parties you’ll throw just as an excuse to serve these cakes. These nostalgic desserts will bring back fond memories of sweets like Mom used to make.
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Kale-and-Sausage Hand Pies
Hot Pockets. We almost feel guilty comparing these pies to that freezer-aisle snack that was a staple of the ‘90s – but not the least bit guilty indulging in them. Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.
Ingredients:
2 ½ cups all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) unsalted butter, cut into small pieces
1 ½ teaspoons fine salt
½ cup ice water
1 tablespoon extra-virgin olive oil
10 ounces (about 1 ½ links) sweet Italian sausage, casings removed
1 medium onion, diced medium
1 tart apple, such as Granny Smith, peeled and diced medium
1 bunch kale (¾ pound), tough stems and ribs removed, leaves coarsely chopped
¼ cup golden raisins
Coarse salt and ground pepper
Heavy cream, for brushing
How-To:
1. In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with ¼ cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to ¼ cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
2. Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
3. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place ½ cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
4. Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheet
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Graham-Flour and Jam Pastry Squares
This homemade version of the popular toaster pastry is sure to be a hit with all you breakfast lovers out there. The addition of graham flour gives Graham Jam Pastry Squares a wonderful heartiness that balances nicely with the sweetness their raspberry jam filling and milk glaze imparts.
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Cream-Filled Chocolate Sandwiches
Oreos Feel free to double-stuff these homemade sandwich cookies to your heart’s content. A homemade version of a store-bought favorite, our cream-filled chocolate cookies exude homey comfort, especially when accompanied by a glass of cold milk.
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Crispy Chocolate-Marshmallow Treats
Crisp Rice Treats. Ah, the ooey, gooey mess of a dessert that was as fun to make as it was to eat. This time around, we added fancy chocolate. Because fancy chocolate is good for you, of course.
Ingredients:
6 tablespoons unsalted butter, plus more for pan
1 bag (10 ½ ounces) mini marshmallows
¼ cup unsweetened Dutch-process cocoa (spooned and leveled)
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted
How-To:
1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)
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Ham and Gruyere Macaroni and Cheese
Okay, we hope you’ve had this one since childhood! But forget the blue box – you need this fancy French-country upgrade in your life. Lo Bosworth, from television’s Laguna Beach and The Hills, shows Sarah how to make one of her favorite dishes, Ham and Breadcrumb Macaroni. The ladies share cooking tips, their love for mac and cheese, and Sarah gets the Lo Down from Lo’s lifestyle blog, this episode is not to be missed!
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Strawberry Oatmeal Breakfast
The powdered packet can’t hold a candle to the real thing. If you’re wary of sour cream for breakfast, try Greek yogurt. Strawberries are a good source of vitamin C, potassium, iron, and folic acid.
Ingredients:
1 pint strawberries, rinsed, hulled, and thinly sliced
1 to 2 tablespoons dark-brown sugar, firmly packed
1 ¾ cups milk
¼ teaspoon salt
2 cups quick-cooking oats
1 tablespoon sour cream
How-To:
1. In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced, with 1 to 2 tablespoons firmly packed dark-brown sugar. Let sit at least 5 minutes to bring out the juices.
2. In a medium saucepan over medium heat, warm 1 ¾ cups water, 1 ¾ cups milk, and ¼ teaspoon salt. Stir in 2 cups quick-cooking oats; cook, stirring occasionally, until thick and creamy, 5 to 6 minutes.
3. Ladle oatmeal into bowls. Top each serving with 1 tablespoon sour cream and some of the strawberries; sprinkle with brown sugar.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
