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Sour Candied Citrus Peels (that taste exactly like sour patch kids!!) for ep. 1 of Better Than Store-Bought, a series where we’ll be sharing how to recreate popular store bought snacks at home without the preservatives, artificial colors and flavors and ingredients you can’t pronounce. We’ve made these with just sugar in the past, but by adding a bit of citric acid to the mixture, they truly taste just like sour gummy candies! Plus, it’s a great way to use leftover peels during peak citrus season 🍊 I linked to the citric acid we use on our Amazon page (link in bio). We’d love to hear what recipes you’d like to see in this series! Leave a comment below 👇 and make sure to follow for more! RECIPE is on our website (link in bio) or bookmark below: SOUR CANDIED CITRUS PEELS 8-9 citrus fruits (we used a mix of orange, lemon, grapefruit, blood orange and lime) 3 cups granulated sugar 2 1/4 cups water For coating: 1/2 cup granulated sugar + 1 tbsp citric acid (or more depending on how sour you like them) Cut off the top and bottom of each citrus. Score the peel vertically from top to bottom about 6-8 times, spacing the cuts apart equally. Remove the peels from the fruit, then use a paring knife to carefully remove as much of the white pith as possible. You can also use a vegetable peeler, but we have found that these often end up being a bit too thin and they will not be uniform in size. Cut the peels into 1/4-inch strips. Add all of the peels to a saucepan and cover with water. Bring to a boil and boil for 3-4 minutes, then drain. Return the peels to the pot, cover with water and bring to a boil again. Drain immediately after boiling (this vastly reduces the bitterness of the peels). Add sugar and water to the pot over medium-high and stir until sugar is dissolved. Bring to a simmer, then add in the citrus peels. Reduce heat to medium low and simmer for 50-60 minutes, stirring occasionally. Use a slotted spoon to transfer the peels to a wire baking rack. Space them apart so they aren’t overlapping much and let dry for about 30 minutes. Whisk together the sugar and citric acid. Taste and adjust citric acid as desired. Toss the peels until well coated and enjoy! MORE DETAILED INSTRUCTIONS + storage info and FAQ on our website, link in bio! #sourpatchkids #sourcandy #candy #citrus #orange #lemon

Duration: 70 sPosted : Thu, 15 Feb 2024 16:55:29

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The 4-qt @STAUB USA Dutch oven is currently over $200 off the regular price(!!) ($129.99 on sale versus $349.99 regular retail), which has to be just about the BEST deal I’ve seen in a long time! I don’t know much about baking bread, but one thing I do know is that a good quality Dutch oven makes all the difference! If you’re not sure why you should choose Staub over another cast iron brand, here are a few reasons why we love them and have been using their products for years: 1. QUALITY! This is the type of cookware that will last you a lifetime (and hopefully can even be passed down one day!). Some of our skillets are several years old now and are still in perfect condition. 2. The enameled cast iron surface doesn’t require seasoning, which means you can wash it with soap and water! MUCH easier than regular cast iron. The surface also distributes heat very evenly. 3. They have a special lid design with tiny bumps on the interior that evenly returns juices back onto your food, keeping it super moist and flavorful. This would make the BEST holiday gift. Happy shopping! #MadeInStaub #blackfridaydeal

3-ingredient Mango Sorbet for ep. 12 of Better Than Store-Bought 🥭😍 Most store-bought sorbets are absolutely loaded with added sugar, but you only need 1/4 cup of honey for the entire batch of this recipe. If you have super sweet mango, you can always leave out the honey altogether! RECIPE: 5 cups fresh or frozen mango 1/4-1/3 cup freshly squeezed lime juice 1/4-1/3 cup agave or honey If you want to serve these in mango halves, slice the mango and use a spoon to remove the fruit. It took about 5 mangos to get 5 cups. Transfer to a sheet pan lined with parchment paper and freeze until frozen solid (~2 hours). Add all ingredients to a food processor or blender and blend until completely smooth. This may take a minute or two since the mango is frozen. Stop to scrape down the sides in between blending to make sure everything is incorporated. Enjoy right away for a soft serve style, or scoop into mango halves and return to the freezer until set (2-3 hours). You can adjust the lime juice and agave/honey to your preference! I personally love it with lots of lime juice and just a tiny bit of sweetener. If your mango is perfectly ripe, it may be naturally sweet enough on its own! PRO TIP: Add in a tiny splash of vodka or tequila. This will prevent it from freezing fully, so the sorbet will always be super easy to scoop straight from the freezer! #mango #sorbet #easyrecipe

Tomato Pesto Grilled Cheese Croutons with Sheet Pan Tomato Soup in celebration of National Grilled Cheese Month 🤩🍅 #RothPartner (Recipe below 👇) This is one of the BEST grilled cheeses I’ve ever made. We used @Roth Cheese Tomato Basil Havarti to pair with the soup and it’s just 🙌👌Roth Havarti is PERFECT for grilled cheese – it gets super melty for the perfect cheese pull! It’s delicious as a regular grilled cheese or as croutons – you really can’t go wrong 🧀 Go grab some Roth Cheese Havarti in the deli section at a @Walmart Supercenter or grocery store near you and give this recipe a try! #RothCheese #ReachforRoth We’re pairing the grilled cheese with another easy sheet pan soup recipe! The soup is made with 3 kinds of tomatoes (fresh, sun-dried and tomato paste) and it's so flavorful 🍅 Bookmark the RECIPE below 👇 Grilled Cheese (makes 1 sandwich - adjust amounts as desired): 2 slices sourdough 3 oz Roth Tomato Basil Havarti, shredded 2 tbsp chopped sun-dried tomatoes 2 tbsp pesto Soup: (4-6 servings): 3 lb. ripe tomatoes, chopped 1 small red bell pepper, halved 1 small yellow onion, cut into wedges 3 large garlic cloves 3 tbsp olive oil 1 ½ tsp salt ½ tsp pepper Optional: 1 tsp smoked paprika 2 tbsp fresh oregano, chopped 3 tbsp fresh basil ¼ cup chopped sun dried tomatoes (oil-packed) 2 tbsp red wine vinegar 2 tbsp tomato paste 1/2 cup heavy cream 2 cups chicken or vegetable broth, heated in a small pot Preheat oven to 400F. Add tomatoes, bell pepper, onion and garlic to a sheet pan. Drizzle with olive oil, salt, pepper, paprika and oregano. Roast for ~30 minutes, until all vegetables are tender. Add the roasted veg + all remaining soup ingredients to a high speed blender and blend until completely smooth. To make the grilled cheese croutons, heat a little butter in a skillet. Toast the bread slices, then flip. Put cheese on both sides, then top with sun-dried tomatoes and pesto. Put the two slices together and cook the sandwich until bread is golden brown on both sides and cheese is super melty. Cut into croutons and enjoy with the warm soup! #soup #sheetpandinner #grilledcheese

Peanut Butter Ritz Cracker Sandwiches for ep. 9 of Better Than Store-Bought 🥜 (recipe below 👇) These were one of my favorite snacks growing up, but they’re even better homemade! The crackers are buttery, crisp, and made with just a few simple ingredients. They’re delicious plain, too – especially on a cheese/charcuterie board! The filling is just peanut butter and powdered sugar to thicken it. If you don’t want any added sugar in the filling, you can also just use a thicker unsweetened peanut butter or you can use powdered peanut butter with some water to thin it out. HOMEMADE RITZ PEANUT BUTTER CRACKERS Makes ~24-30 sandwiches or 50-60 crackers Crackers: 1 ½ cups bread flour 2 ½ tsp baking powder 2 tsp sugar 1 tsp kosher salt 6 tbsp cold unsalted butter, cubed ½ cup cold water Egg wash + more salt for topping  Filling: ¾ cup unsweetened peanut butter 4-5 tbsp powdered sugar (optional) Add flour, butter, baking powder, sugar & salt to a food processor and pulse a few times. Add in the water and pulse a few more times to incorporate. Move the dough to a clean surface and shape into a ball. Divide into two and flatten each into a ½ inch thick rectangle, wrap with plastic wrap, and chill in the fridge for 1 hour. Preheat oven to 350˚F. Roll the chilled dough into a circle about 9-10 inches in diameter. It should be about ⅛" thick. Aim for slightly thicker rather than thin if you're not sure. Cut into rounds with your fluted pastry ring and transfer to a parchment-lined baking sheet. Using a skewer, poke a few holes in each cracker. Beat an egg with 1 tablespoon of water, then brush lightly onto each cracker. Sprinkle crackers with a bit more kosher salt. Bake for ~15 minutes, or until outer edges of the crackers are golden brown. Let the crackers cool. Mix together peanut butter and powdered sugar and pipe or smear onto a cracker, then top with another to create your peanut butter sandwich. Lots more info & FAQs on our website - link in bio. #homemade #peanutbutter #diy

Green Garden Cocktail 🪴🍹made with cucumber juice, elderflower liqueur, vodka, lime juice & simple syrup! (RECIPE below 👇) To make this into a mocktail, leave out the vodka or sub in a zero proof alternative like @Ritual Zero Proof. For elderflower, use an elderflower soda or syrup - we like @Fever-Tree elderflower tonic water! Green Garden Cocktail Makes 2 Ingredients: 1 large cucumber, peeled and diced 2-3 tbsp water 3 oz vodka or gin 2 oz elderflower liqueur 2 oz lime juice (freshly squeezed) 1 1/2 oz simple syrup (or more to taste) For garnish: cucumber ribbons and/or chamomile Add cucumber to a blender with water and blend until smooth. Strain through a fine mesh sieve and discard the pulp. Fill a cocktail shaker halfway with ice. Add 4-6 oz cucumber juice (depends on how much cucumber flavor you want) and all remaining ingredients. Shake well, then strain into 2 cocktail glasses. To make the cucumber garnish, use a peeler to peel thin strips of a mini cucumber. Accordion fold the cucumber strip and place on a cocktail pick. #vodka #cocktails #cucumber #spring #cheers