29 Foods You Didn't Know You Could DIY

Hard to say exactly what it is about pellet-shaped hash browns, but gosh, aren't they magical? Try the basic recipe first and then play around with cool flavors and dipping sauces.

Real witchery: Melted chocolate + coconut oil turns solid when it hits cold ice cream. Get the recipe.

The ultimate application of the aforementioned magic shell. Get the recipe.

Once you make your own crannies, you'll never go back. Get the recipe.

Or regular yogurt, if you prefer; just leave out the final step of straining. Get the recipe.

Bad news for incurable snackers. Get the recipe.

Fluffernutter sandwich, here I come! Get the recipe.

One of those things that you obviously don't need to make yourself, but should probably try just because it's so neat. Get the recipe.

Nice and spicy and, more importantly, very easy. Get the recipe.

There's nothing like eating what are essentially sugar-covered squares of pastry dough for breakfast. Get the recipe.

Takes some doing, but imagine how proud your bubbe will be. Get the recipe.

Listen, I made this schmear with my own two hands and I'll apply it at a depth of three inches if I so choose. Get the recipe.

Curing salmon with salt and herbs is easier than you think; it just takes a little patience. Get the recipe.

Prophecy: You will eat at least six of these cookies in one sitting. Get the recipe.

Sort of like Yoo-Hoo for grownups (and vegans). Get the recipe.

This is a great way to rescue fresh hot peppers that have shriveled up because you forget to use them. Get the recipe.

You just need cornmeal and a few other basic ingredients to make this cereal. Get the recipe.

Get the recipe.

For all your chunky cookie needs. Get the recipe.

Who's got the soup? Get the recipe.

You can make all kinds of cultured dairy products at home; the same basic principle works for sour cream too. Get the instructions for both here.

For those who enjoy a good molar workout. Get the recipe.

Nothing tastes better than not paying $7 for a single pint feels. Get the recipe.

Because these are made with simple icing, they taste like sugar and vanilla instead of wax and nothingness. Get the recipe.

There are a few ways to go about this; the recipe shown here uses Amaretto (almond-flavored) liqueur and includes instructions for sealing the jars in a hot-water bath. If you're looking for something a little simpler, try this New York Times recipe using Maraschino liqueur.

Works with any kind of fruit that strikes your fancy. Here's how to do it. You can also try infusing liquor with lots of different herbs, spices, and other stuff.

You'll be the belle of the barbecue. Get the recipe.

One of the small miracles in life: All you have to do is whip cream wayyyy longer than you normally would (a Kitchenaid mixer helps with that) until the butterfat magically separates out. Get the full instructions here.

You could skip the chocolate coating, but...why? Get the recipe.