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Fancy Fruit & Nut Crackers for ep. 6 of Better Than Store-Bought! (Recipe below 👇) These ~gourmet~ crackers are actually relatively easy to make from scratch and you can customize them with just about any fruit/nut/herb combination that you already have at home. One batch makes over 50 crackers, so you’re getting a lot more bang for your buck compared to store bought! Another great reason to make these: you can bake the loaves and then freeze them for up to a few months, then slice and finish baking the day you need them! Perfectly fresh, crisp crackers with minimal effort. Your guests will be SO impressed 😉 RECIPE below👇 Fruit & Nut Crackers 1/2 cup all purpose flour 1/2 cup whole wheat flour (or can use all purpose) 1 tsp baking soda 1 1/2 tsp kosher salt 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried) 1 tbsp fresh thyme, finely chopped (or 1 tsp dried) 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp black pepper 3/4 cup any dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc) 3/4 cup any nuts or seeds, chopped (pecans, pumpkin seeds, pistachios, walnuts, almonds, sunflower seeds etc) 1 tbsp orange or lemon zest 1 cup milk of choice (we used oat milk, but any kind works) 1/4 cup honey Preheat oven to 350˚F and line two mini loaf pans (~5 1/2” x 3 1/4”) with parchment paper. Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain. Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean. Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.) Preheat oven to 300˚F. Remove from the freezer and use a serrated knife to slice into 1/8” thick slices. Place on a baking sheet lined with parchment paper. Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren't quite done, flip again and cook for another 3-8 minutes. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry - they will crisp up as they dry! Lots more info about storage and ingredient notes on our website (link in bio)! #charcuterie #cheeseboard #homemade

Duration: 62 sPosted : Wed, 20 Mar 2024 17:37:53

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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