Erin Simpson Lozier

Homemade Cereal Series Part 9: Raisin Bran! This is my favorite homemade cereal so far because Raisin Bran cereal was my go-to as a kid and I still love it. I opted to do a lightly sweetened version, but the sugar is ranged if you want it sweeter like store-bought. I also made two batches of flakes to fill the jar (plus leftovers). 😊 Homemade Raisin Bran Recipe 1/2 cup (57 g) whole wheat flour 1/2 cup (32g) wheat bran 2- 3 Tbsp. (26 g - 39g) Sugar 1/4 tsp. salt 2 tsp. (15g) Blackstrap Molasses or 1 tsp. honey 2/3 cup water 1/4 tsp. salt 1/4 cup raisins 1/4 tsp. Sugar for the raisins Preheat oven to 350°F. Combine all of the ingredients except for the raisins in a bowl and stir to thoroughly combine. Line two sheet pans with parchment paper and divide the batter between them. Bake 10-13 minutes or until dry and the dough easily pulls off of the parchment paper. Cool the pans slightly and reduce the oven temperature to 250°F. Tear the dough into flakes (you can break them smaller once they are fully cooked) and return to the oven for 30-40 minutes more or until completely dry and crisp. Cool completely. In a small bowl toss the raisins with the 1/4 tsp. sugar to coat. Toss with the flakes. Enjoy. #homemade #homemadecereal #homemadecerealseries #cerealseries #raisinbran

Homemade Cereal Series Part 8: Homemade Golden Grahams. Here is the recipe. 3/4 cup masarepa cornmeal or rice flour (6 oz.) 1/2 cup whole wheat flour (4 oz.) 2 Tbsp. Light brown sugar 1/4 tsp. Baking soda Pinch of salt 2 Tbsp. Honey 1/4 cup butter, melted 1/4 cup water 1 tsp. Vanilla extract Combine the dry ingredients then add the wet ingredients and stir until well combined. Working with half of the dough at a time, roll thinly between two pieces of parchment paper. Score with a fork then cut into squares. Repeat with remaining dough. Bake at 350F for 5 minutes. Turn off the oven and swap the pans from top to bottom. Leave the pans in the oven to fully dry out for 25 - 30 minutes. Cool completely before storing. #homemadecereal #cerealseries #homemadecerealseries #homemadegoldengrahams #goldengrahamscereal

Homemade Chips Part 3: Microwave BBQ Chips. I based this technique on the one used by my friend Chef John of Food Wishes and it works so well! Keep an eye on yours and cook more or less for the last round in the microwave. The plate gets hot and I made several batches alternating between two plates to allow it to cool. Microwave chips are my new favorite way to make homemade chips! BBQ Chip Seasoning Recipe 1 tsp. smoked paprika 1 tsp. paprika 1/4 tsp. onion powder 1/4 tsp. garlic powder 1 tsp. Br sugar or powdered sugar (if not grinding) 1/2 tsp. Salt 3/4 tsp. Chili powder 1/2 tsp. Ground sumac or mustard powder 1/2 tsp. Dried oregano (finely crushed if not grinding) Combine all ingredients and grind into a fine powder in a coffee grinder, spice meal, or blender. Sprinkle generously over chips or use as a spice rub for chops or chicken. #homemadechipsseries #homemadepotatochips #homemadecrisps #homemadebbqchips #microwavepotatochips

I’ll pick bread and butter over dessert any time, how about you? Butter quenelles flavored to look like colored eggs is such a delicious addition to an Easter table. All of these butters are made to taste but if you want the recipes let me know! #compoundbutter #butterboard #flavoredbutters #easter #howtoshapequenelles

Homemade Sour Cream & Onion Chips Seasoning and Dip Mix. See my last video for how to make the chips. Here is the recipe: Sour Cream and Onion Chip Seasoning and Dip Mix 1 tsp. Lemon salt 2 1/4 tsp. Nutritional yeast 2 tsp. Buttermilk powder or milk powder 1/4 tsp. (more/less to taste) Garlic powder 1/4 tsp. (more/less to taste) Onion powder Rounded 1/2 tsp. dried parsley flakes Combine all of the ingredients in a spice mill or a clean coffee grinder. Grind into a fine powder. Sprinkle some of the mix over warm chips and reserve any remaining seasoning mix to make French onion dip. #homemadechipsseries #sourcreamandonionchips #frenchoniondip #homemadepotatochips

Mini-Series: Homemade Chips. Starting with a basic potato chip. It is so easy and cheap to make chips from scratch and they are addictive. Homemade Potato Chips Recipe 2 Russet or Yukon Gold Potatoes Oil for frying such as peanut oil, vegetable oil, or canola oil Salt or other seasoning Peel potatoes and very thinly slice using a mandolin slicer set to the thinnest setting. Place the sliced potatoes in cold salted water for 30 minutes at room temperature or refrigerate up to overnight. Heat 2-3 inches of oil in a pot or heavy skillet over medium to medium-high heat to around 375°F. Working with a handful of potatoes at a time, drain and rinse the potato slices and pat dry with a towel. Add one or two chips to the oil to test if it is hot enough. The potato should sizzle and bubble rapidly when the oil is hot enough. Fry the chips in batches until golden brown then drain on a rack or paper towels. Salt or season while the chips are still hot. Cool and ENJOY! *once the oil cools, strain it into a jar and use it to fry another batch of chips later. #Homemadechipsseries #homemadeotatochips #homemadecrisps #homemadelays

Homemade Cereal Series Part 7: Cocoa Puffs + Peanut Butter Puffs = Reese’s Puffs Cereal. The recipe is below and linked in my profile. Have fun making these! Homemade Cocoa Puffs Cereal 1 cup oat flour  1/2 cup rice flour or almond flour 2 Tbsp. cornstarch ¼ tsp. baking soda Pinch of salt  1/4 cup sugar 1/4 cup neutral oil (like light olive oil) 2.5 Tbsp. cocoa powder 1/2 cup water (plus more if needed)  ¼ cup finely chopped or grated semi-sweet chocolate 1 tsp. Vanilla Homemade Peanut Butter Puffs Cereal 1 cup oat flour  1/2 cup rice flour or almond flour   2 Tbsp. cornstarch ¼ tsp. baking soda  1/4 cup sugar 3 Tbsp. creamy peanut butter   1 Tbsp. neutral flavored oil (like light olive oil) 1 tsp. Vanilla  ⅓ cup water  For the chocolate puffs: Add the first five ingredients to a food processor and pulse to combine. Add the sugar, oil, cocoa powder, and water to a small bowl and heat 30 seconds in the microwave; stir to dissolve the sugar. Add to the food processor along with any remaining ingredients. Pulse until a dough forms. Note: The dough can also be blended with a hand mixer or by hand, but make sure the chocolate is very very finely chopped. Cover and let the dough rest while preparing the PB Puffs (if making both). At this point the dough can also be refrigerated for up to 3 days or frozen for several months..  For the PB puffs: Combine all ingredients in a food processor and pulse until a dough forms. Cover the dough and let it rest 15 minutes while shaping the chocolate puffs.  Next shape the puffs: Work with a little of the dough at a time while leaving the remaining dough covered so it does not dry out. Make small ropes of dough then slice into pieces. Roll the pieces into small balls and place on a parchment-lined baking sheet. Bake 8-9 minutes at 350°F then 20 minutes at 250°F or until completely dried out and crisp. Note: If balls are larger, the second cooking time may need to be increased to 30-40 minutes. They should be completely dry in the center and crisp when done. Cool completely before storing at room temperature for several weeks.  #homemadecereal #cerealseries #homemadecerealseries #homemadecocoapuffs #homemadereesescereal #cocoapuffscereal

Half a decade! Thanks for eating with me these past five years. If this is really it, I’ll miss you! 😘 I’ll be on YouTube and Substack. See ya later. #tiktokban #erinsgranola

It’s giving thanksgiving. 🦃 #onthisday

Dining in summer is going to be 🔥. Two ingredient lemon ice cream layered with crispy cornflakes is so so good! Full recipe and price breakdown on Substack. #dininginsummer #foodathome #homemadeicecream #homemadeicecreamdessert #elevatedeasy

Homemade Cereal Series: Alphabet Cheerios. A toasted oat cereal has been a tricky one to make at home, but using a silocon mold makes it totally doable. Alphabet Cheerios 2/3 cup (67g) oat flour (if grinding your own, measure after grinding) 1 Tbsp. (14g) packed brown sugar 1/4 tsp. (1.4g) baking powder  1/4 tsp. (1.4g) salt 1/3 cup water Preheat oven to 350F. Combine all ingredients. Using oven-safe silicon candy molds that are 1/4-inch thick (see my profile link) spread about 2 Tbsp. of batter in each mold* (this is enough batter for 4-5 molds). Scrape away any excess and repeat with remaining molds. Tap against the counter to remove air bubbles. Bake for 22 minutes, then turn off for 20 minutes to allow the cereal to cool and crisp. Remove from the molds and enjoy. This will last for several weeks if stored in an airtight container at room temperature. *Spray with oil for easier release from the mold. The cereal will absorb the flavor of the oil, so choose a neutral flavored oil. #homemadefood #homemadecerealseries #homemadecheerios

Homemade Cereal Series: Corn Pops. Below is the full recipe. Homemade Corn Pops 3 Tbsp. sugar* 1 Tbsp. water 1 Tbsp. maple syrup or honey 1 Tbsp. light olive oil or coconut oil 5 cups (3 oz.) puffed corn cereal (NOT processed corn puffs)  Heat oven to 250°F. Combine the sugar, maple syrup, water and oil in a small saucepan. Bring to a boil over medium heat. Once it starts to simmer, stir and cook for one minute or until slightly thickened and the sugar is completely dissolved. Place the corn in a large bowl and add the syrup mixture. Stir to completely coat. Bake for 45 minutes, stirring or shaking the pan every 15 minutes, or until crisp. Cool completely before storing in an airtight container for several weeks. *The sugar and water can be replaced with 2-3 Tbsp. Of honey or maple syrup if you prefer. #homemadecerealseries #homemadecereal #homemadecornpops #cerealfromscratch