This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use it in your favorite pasta recipes.
A fun project that reduces plastic use, food waste, and expenses, our method for making Reusable DIY Beeswax Wraps is simple and effective.
I've been using my Harvest Right freeze dryer every day! Check out my huge list of foods you can put in your freeze dryer. Tips included too!
This easy buffalo cauliflower wings recipe is the perfect crowd pleasing appetizer to serve up for game day! These baked cauliflower buffalo wings are made with under 10 ingredients and are a great healthy snack!
Delicious homemade Pesto recipe you can easily make at home!
Say goodbye to wasteful plastic wrap forever when you discover the incredibly steps you can follow for how to make beeswax wraps at home.
A list of 20 easy, no-frills, and fun toddler breakfast ideas perfect for 1-2 year olds based on what my kids have been eating!
2-4 servings
Discover the very best places to visit in Puglia and let yourself be amazed by the beauty of southern Italy's most beautiful towns and landscapes.
Homemade baked fish sticks that are deliciously crispy, easy to make and packed with protein. These healthy baked fish sticks make a wonderful dinner for kids, toddlers and adults alike because they're super nutritious and fun to eat. Serve with your fav sides and dipping sauces!
Make this super soft, no cook, cloud dough recipe! Only 2 ingredients - cornstarch and lotion. This homemade dough is really easy to make!
Pesto is such a versatile ingredient, dip and topping. Indulge your pesto love with these fun and creative ideas for using basil pesto, plus a list of recipes to try! Recently I shared (at long last) how to make homemade basil pesto. It’s so crazy easy - just 5 ingredients and 5 minutes. And the...Read More
The most light and fluffy sourdough pancakes recipe.
Super easy and creamy macaroni and cheese recipe.
Learn how to make this 4-ingredient vegan pumpkin gnocchi with less than an hour of your time! It a great recipe for fall dinners and is perfect for adults and kids alike! Plus, it's a fun recipe to get the whole family involved in making.
With just a few simple ingredients, you can create beautiful and delicious charcuterie boards for beginners that everyone will love.
Find 27 delicious soup recipes Including broccoli cheddar potato soup, baked potato soup, olive garden chicken gnocchi soup, and more!
Fall is apple season. Preserve them using the water bath method of canning.
Soft and chewy sugar cookies speckled with lots of colorful sprinkles!
Taco style stuffed peppers with rice, ground beef, black beans, tomatoes, rice & corn! Sprinkle with cheese and bake. A quick, convenient dinner for a busy weeknight.
These sourdough tortillas are super tasty and easy to make. Best part: you finally have a delicious no-fail recipe to use your sourdough discard!
Use your sourdough discard to make these yummy sourdough pumpkin muffins with streusel topping!
This tanghulu recipe highlights delicious crunchy candied strawberries or other fruit made popular as a favorite Chinese street food!
Create a fun and varied Hot Dog Bar with all your favorite add-ons for the best summer grilling party. Super easy to organize and everyone can build their own!
These homemade Cheez Its are made with 6 basic ingredients including real cheddar cheese. Learn how to make them in this simple tutorial.
If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!
Die besten klassischen Kartoffelpuffer sind mit meinem Rezept aus Omas Küche ganz einfach zu machen und herrlich knusprig.
A list of 33 easy, healthy, and simple toddler dinner ideas that your 1-2 year old toddler will love based on what my toddlers actually eat.
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Stuffed bell peppers are a classic comfort food dish made with rice, ground beef, a few savory seasonings, and topped with tomato sauce. Whip up this easy recipe tonight!
These Chocolate Zucchini Muffins are mixed all in one bowl, perfectly moist thanks to the addition of grated zucchini and have less added sugar than most muffin recipes. Made with whole wheat flour and naturally sweetened with maple syrup and applesauce, these decadent muffins get a boost of chocolate goodness from your favorite chocolate chips. Perfect for a wholesome sweet snack or fun breakfast, these muffins are a delicious and full of good-for-you ingredients.
This baked salmon recipe is easy to customize with your favorite seasonings, and only takes about 15 minutes from start to finish.
