How-To Archives - SueBee Homemaker

How to make Fried Goat Cheese

Suebee Homemaker — Mon, 06 May 2024 11:00:00 +0000

Today I’m going to show you How to make Fried Goat Cheese. This is an easy recipe, combining goat cheese with a simple breading mixture of flour, egg, and bread crumbs. Enjoy your fried goat cheese on your favorite salad or as a perfect appetizer. So delicious!

Fried Goat Cheese

Have you ever eaten fried goat cheese? If not, you’re missing out. These little pockets of warm, gooey cheese are surrounded by a golden crust that literally melts in your mouth. We stumbled upon these at a local restaurant here in North Texas, and since we haven’t been back in a while, I decided to try my hand at a homemade version. Now? We eat these regularly.

The next time you’re dining out, take a look to see if these are on the menu. If not, try them at home. This recipe is simple and worth making. Salads just got a whole lot tastier!

Why This Recipe Works:

SIMPLE TO MAKE – You’ll need just five simple ingredients for this fried goat cheese recipe. Plus you can prepare them in just 5-10 minutes.
MELT-IN-YOUR-MOUTH – These crispy fried goat cheese balls are the perfect bite and literally melt in your mouth.
GREAT SALAD TOPPER – We enjoy the crispy texture these add to a simple salad.
DELICIOUS APPETIZER – Try these goat cheese medallions with a drizzle of honey or serve with crackers. These work great on a charcuterie board at your next dinner party!

Ingredients needed for Fried Goat Cheese:

These simple ingredients are easy to find in your local grocery store.

Goat Cheese – You’ll want to buy soft goat cheese in a log, so you can easily cut it into one-ounce sections. I used a herbed variety, but plain works great too.
Flour – I used all-purpose flour, but others could be substituted.
Egg – One large egg whipped with a little bit of water.
Bread Crumbs – I used Italian bread crumbs, but you could use Panko breadcrumbs or even homemade ones if you have them.
Olive Oil – Just a couple of tablespoons are needed to lightly fry the rounds of breaded goat cheese. Alternatively, you could use canola oil or avocado oil.

Optional – Add some fresh herbs to serve this tangy goat cheese.

How to make Fried Goat Cheese:

Step 1
Prepare goat cheese. Slice the creamy goat cheese log into eight thick slices (one-ounce sections). Use your hands to squeeze the goat cheese slices together so each round is nice and tightly packed.

Step 2
Set up a dredging station. In three separate bowls, add the flour, the egg, and the bread crumbs.

Step 3
Lightly bread the goat cheese. Dip the goat cheese in the flour, fully coating each one, but shaking off excess. Then dip in the whipped egg, and finally, the bread crumbs. Add some freshly ground black pepper to taste.

Place each round on a clean plate, and refrigerate for at least an hour to ensure they stay together during the cooking process.

Step 4
Lightly fry the goat cheese. Heat a cast iron skillet to medium-high heat. Drizzle with olive oil, and when hot, place goat cheese rounds in a single layer in the skillet. Cook for a couple of minutes, or until the bottoms are golden brown, and then flip to cook the other side. You may need to cook these in small batches depending on your skillet size.

You can also use tongs to fry each breaded goat cheese slice, by holding them up in the pan one at a time. Remove fried cheese to a clean plate.

Step 5
Serve. Serve this fried goat cheese on a salad of your choice, or my Fried Goat Cheese Salad with Strawberry Salad Dressing. You can also eat them plain with some crackers.

Store leftover fried goat cheese slices in an airtight container for 3-4 days. Reheat in a skillet or air fryer, for best results.

Recipe Tips:

Pack them. When prepping the goat cheese, use your hands to firmly pack the rounds together.
Refrigerate. Make sure you refrigerate the breaded rounds for at least an hour before sautéing. You want them nice and cold to keep them intact when placed in a hot skillet.
Fry the goat cheese until golden on all sides. I also recommend holding the goat cheese on their sides with tongs to get them browned on all sides.
Eat them warm! These are best eaten warm, right after cooking. You can heat up the leftovers in an air fryer or a quick flip in a skillet.

Ways to serve fried goat cheese:

IN A SALAD – My favorite way is to serve fried goat cheese in salads. My Fried Goat Cheese Salad or Spinach and Goat Cheese Salad are great options.
AS A SIDE DISH OR APPETIZER – You can serve these warm goat cheese slices with a simple side of marinara sauce for dipping.
MAIN DISH – Try including them in a bowl of your favorite pasta recipe along with a glass of red wine!

Other Goat Cheese Recipes:

Kitchen Tools Used: (Affiliate Links)

xoxo ~Sue

How to make Fried Goat Cheese

Today I'm going to show you How to make Fried Goat Cheese. This is an easy recipe, combining goat cheese with a simple breading mixture of flour, egg, and bread crumbs. Enjoy your fried goat cheese on your favorite salad or as a perfect appetizer. So delicious!

Course Appetizer, Snack

Cuisine American

Keyword fried goat cheese, how to make fried goat cheese

Prep Time 15

Cook Time 5

Freezing Time 1

Total Time 1 20

Servings goat cheese rounds

Calories 148kcal

Author Sue Ringsdorf

Ingredients

8 oz. goat cheese – cut into one-ounce sections
1/4 cup all-purpose flour
1 large egg – with a splash of water
1/3 cup Italian bread crumbs
2 Tablespoons olive oil – or avocado oil
kosher salt and freshly ground black pepper – to taste

Instructions

Prepare goat cheese. Slice the creamy goat cheese log into eight thick slices (one-ounce sections). Use your hands to squeeze the goat cheese slices together so each round is nice and tightly packed.
8 oz. goat cheese
Set up a dredging station. In three separate bowls, add the flour, the egg, and the bread crumbs.
1/4 cup all-purpose flour, 1 large egg, 1/3 cup Italian bread crumbs, kosher salt and freshly ground black pepper
Lightly bread the goat cheese. Dip the goat cheese in the flour, fully coating each one, but shaking off excess. Then dip in the whipped egg, and finally, the bread crumbs. Add some freshly ground black pepper to taste.
Place each round on a clean plate, and refrigerate for at least an hour to ensure they stay together during the cooking process.
Lightly fry the goat cheese. Heat a cast iron skillet to medium-high heat. Drizzle with olive oil, and when hot, place goat cheese rounds in a single layer in the skillet. Cook for a couple of minutes, or until the bottoms are golden brown, and then flip to cook the other side. You may need to cook these in small batches depending on your skillet size.
You can also use tongs to fry each breaded goat cheese slice, by holding them up in the pan one at a time. Remove fried cheese to a clean plate.
2 Tablespoons olive oil
Serve. Serve this fried goat cheese on a salad of your choice, or my Fried Goat Cheese Salad with Strawberry Salad Dressing. You can also eat them plain with some crackers.

Notes

Store leftover fried goat cheese slices in an airtight container for 3-4 days. Reheat in a skillet or air fryer, for best results.

Ways to serve fried goat cheese:

My favorite way is to serve fried goat cheese in salads. My Fried Goat Cheese Salad with Creamy Strawberry Dressing is new on the blog, but you could include them in any salad. Just make sure they’re warm!
You can serve these with a simple side of marinara sauce for dipping.
Try including them in a bowl of any kind of pasta!

Nutrition

Simple Sugared Cranberries

Suebee Homemaker — Wed, 22 Nov 2023 12:00:00 +0000

Simple Sugared Cranberries are a beloved treat during the holidays, for their sweet-and-tart flavor as well as their sparkling visual appearance. These cranberries make an excellent garnish for desserts and cocktails, or they can be enjoyed as a sweet-but-tart snack.

Sugared Cranberries

This recipe is oh-so-easy, y’all. You’re definitely going to want to keep a large stash of these in your freezer for all the holiday things. I’ve already got mine all ready to go!

These are a few of my favorite things!

Why This Recipe Works:

SIMPLE – These homemade sugar-coated cranberries are super simple to make and only use three ingredients! You’ll need some time for the cranberries to dry but after that, it’s really quick.
FLAVORFUL – If you like tart berries, you’ll like these crunchy little berries.
SPARKLY – We love how these look in cocktails, holiday desserts, cheese boards, or just in a little snack bowl. Sparkling cranberries are perfect for your holiday table too.

Ingredients needed for Sugared Cranberries:

Just three simple ingredients are necessary – and one of them is water!

Cranberries – Use a bag of fresh cranberries that can be easily found in grocery stores over the holidays.
Water – You’ll combine water and sugar.
Regular Granulated Sugar – Some for the simple syrup and then extra to coat the cranberries.

Want to make a small batch recipe? Freeze the leftover cranberries for later.

How to make Easy Sugared Cranberries:

Step 1
Make simple syrup. Combine equal parts sugar and equal parts water (1/2 cup of each) in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring frequently.

Step 2
Add cranberries. Remove pan from heat and add cranberries. Stir for a minute or so and then let sit for a few more minutes.

Step 3
Drain cranberries. Use a small colander or a slotted spoon to remove cranberries from the pan. We like to pour the simple syrup into a mason jar for cocktails.

Step 4
Place a wire rack on a baking sheet (lined with parchment paper). Arrange cranberries on a wire rack and let them dry for at least an hour.

Step 5
Add sugar. Place one cup of sugar into a mixing bowl. When the cranberries are dry, roll about 1/2 cup of the cranberries in the sugar at a time until they are well coated. Remove to a separate bowl, shaking off the excess sugar, and then repeat with the remaining cranberries. Discard remaining sugar or use it for another delicious snack.

Step 6
Store sugared cranberries. Place the sugared cranberries in an airtight container in your refrigerator for several days. You can also place berries in a freezer bag, and store in the freezer for up to three months.

Step 7
Serve cranberries in the following ways:

Add them as a beautiful garnish to holiday cocktails. These delicious recipes are some of our favorites.

2. These sugared cranberries are a perfect addition to charcuterie boards. Include some on your Christmas Tree Charcuterie Board for that extra pop of color.

3. Sprinkle some of these cranberries on your holiday tablescape. These add a festive touch to your holiday decor!

4. Snack on sugared cranberries. They’re a little tart, but yummy!

Love a simple cranberry sauce recipe? Ours uses pure maple syrup and orange zest for the tastiest cranberry recipe.

Recipe FAQs:

What do sugared cranberries taste like?

Sugared cranberries have a unique and delightful taste. The cranberries themselves are naturally tart, but when they are coated in sugar, they take on a sweet and slightly tangy flavor. The sugar adds a crunchy texture to the outside of the cranberries, contrasting with the soft and juicy interior of the fruit.

Why are sugared cranberries special?

The combination of the sweet and tart flavors, along with the textural contrast, makes sugared cranberries a popular treat, often enjoyed during the holiday season. They can be used as a garnish for desserts, cocktails, or simply eaten on their own as a sweet and tangy snack. The sugar coating not only enhances the flavor but also gives the cranberries a beautiful, sparkling appearance, making them visually appealing as well.

How long do sugared cranberries stay fresh?

Sugared cranberries can stay good for a reasonable amount of time, but their shelf life can vary depending on how they are stored. When stored in an airtight container in the refrigerator, sugared cranberries can remain good for about 2 weeks. However, their texture may change slightly over time as the sugar coating can become less crunchy.
If you plan to keep them for an extended period, you can also freeze sugared cranberries. When properly stored in an airtight container in the freezer, they can last for several months. Freezing will help maintain their flavor and texture for a longer duration.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Simple Sugared Cranberries

Simple Sugared cranberries are a beloved treat during the holidays, for their sweet-and-tart flavor as well as their sparkling visual appearance. These cranberries make an excellent garnish for desserts and cocktails, or they can be enjoyed as a sweet-but-tart snack.

Course Appetizer, Drinks

Cuisine American

Keyword how to make sugared cranberries, sugared cranberries, sugared cranberries for garnish

Prep Time 15

resting time 1

Total Time 1 15

Servings servings (for cocktails)

Calories 66kcal

Author Sue Ringsdorf

Ingredients

12 oz. cranberries
1/2 cup water
1/2 cup sugar – for simple syrup
1 cup sugar – for coating

Instructions

Make simple syrup. Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium-high heat. Cook until sugar is dissolved, stirring frequently.
1/2 cup sugar, 1/2 cup water
Add cranberries. Remove pan from heat and add cranberries. Stir for a minute or so and then let sit for a few more minutes.
12 oz. cranberries
Drain cranberries. Use a small colander or a slotted spoon to remove cranberries from the pan. We like to pour the simple syrup into a mason jar for cocktails.
Place a wire rack on a baking sheet (lined with paper towels). Arrange cranberries on a wire rack and let them dry for at least an hour.
Add sugar. Place one cup of sugar into a mixing bowl. When the cranberries are dry, roll about 1/2 cup of the cranberries in the sugar at a time until they are well coated. Remove to a separate bowl, shaking off the excess sugar, and then repeat with the remaining cranberries.
1 cup sugar
Store sugared cranberries. Place the sugared cranberries in an airtight container or a freezer bag, and store in the freezer for up to three months.
Serve sugared cranberries in cocktails, desserts, charcuterie boards, to tablescapes, or as a snack.

Notes

Place the sugared cranberries in an airtight container in your refrigerator for several days. You can also place berries in a freezer bag, and store in the freezer for up to three months.

Nutrition

How To Brown Mushrooms

Suebee Homemaker — Thu, 22 Jun 2023 11:00:00 +0000

Browning mushrooms is a simple and quick process that can add depth and flavor to your dishes. Follow my step-by-step directions for How to Brown Mushrooms to perfection.

Browning Mushrooms

Have you ever sautéed raw mushrooms, and realized they didn’t turn out the way you hoped? Did they get watery and rubbery, instead of browned and flavorful? Well, I’ve got a solution for you to try the next time you are cooking mushrooms.

My method of browning mushrooms is quick and easy, and you’ll be using this technique every time you cook this fantastic vegetable. Get ready for all my tips!

What you’ll need to brown mushrooms:

Fresh Mushrooms – I like to use whole mushrooms and slice them in fourths depending on the size. You can also use sliced mushrooms but they’ll cook down smaller.
Butter – Use butter for maximum flavor. You can also use a little butter and some olive oil too.
Kosher Salt – Salt gets added at the end.
Optional – If desired, use black pepper or other seasonings you prefer.

You will need a large cast iron skillet to brown the mushrooms.

Our Favorite Mushrooms

The following types of mushrooms are the ones I cook with most often.

Cremini mushrooms: These are often called baby portobello mushrooms and are a common variety found in grocery stores. They have a meaty texture and a rich, earthy flavor that makes them ideal for browning.
Shiitake mushrooms: These have a slightly chewy texture and a savory flavor that makes them a popular choice for stir-fries and other Asian dishes. They also brown well and can add depth to soups and stews.
Portobello mushrooms: These large, meaty mushrooms have a robust flavor and a dense texture that holds up well when cooked. They can be grilled or roasted to bring out their smoky flavor and can also be browned for use in pasta dishes, sandwiches, or as a meat substitute in vegetarian recipes.

How To Brown Mushrooms:

Step 1
Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.

Step 2
Heat skillet. Using a cast iron skillet, add butter, and melt over medium-high heat. Make sure you use a hot pan. If you don’t have a cast iron skillet, you can use a large saucepan or a nonstick skillet.

Step 3
Brown mushrooms. Add the mushrooms to the skillet in a single layer. Stir them infrequently, and watch the transition. It will take approximately 15-20 minutes to brown them properly.

Step 4
Add seasoning. After the mushrooms are browned to perfection, add kosher salt and other seasoning (as desired).

Step 5
Serve. Serve these browned mushrooms as a side dish to a main course, or add them to other dishes.

What to pair with browned mushrooms:

Creamy Mushroom Risotto. This dish is in our regular rotation, and you should totally try it soon!
Creamy Chicken Orzo – A favorite recipe for us and our extended families.
Serve them with my Turkey Meatloaf Muffins, Cedar Plank Salmon, or Turkey Bacon Wrapped Chicken Breasts.
OR, just eat them plain. So good!

Tips for Browning Mushrooms:

Do not submerge in water. Simple pat clean with a damp paper towel.
Use a hot skillet. I recommend using a large cast iron skillet over medium-high heat.
Do not crowd the pan. Do not overcrowd the pan when browning mushrooms, or they will steam instead of brown. Cook them in batches if needed.
Stir infrequently. Leave the mushrooms in the pan and let them cook undisturbed for a few minutes, allowing them to brown on one side. Then, stir them and let them cook on the other side until they are evenly browned. This is the best way to get that nice dark color on the sautéed mushrooms.
Cook off the moisture. If the mushrooms release moisture, cook the mushrooms longer to cook it off.
Add seasoning at the very end. Once the mushrooms are browned, season them with salt, pepper, or any other herbs or spices you like.

Recipe FAQs:

Is Baby Bella the same thing as cremini mushrooms?

Yes, Baby Bella mushrooms are the same thing as Cremini mushrooms. Cremini mushrooms are often called “baby bellas” because they are similar in appearance and flavor to Portobello mushrooms, but smaller in size. Cremini mushrooms are the younger version of the Portobello mushroom, and they are brown in color and have a slightly firmer texture and a richer, more earthy flavor than white button mushrooms.

Are Baby Bella mushrooms similar to portobello mushrooms?

Yes, Baby Bella mushrooms (also known as Cremini mushrooms) are very similar to Portobello mushrooms, both in appearance and flavor. In fact, Cremini mushrooms are often considered to be young Portobello mushrooms, since they are a smaller, more delicate version of the larger, more mature Portobello mushroom.

Are mushrooms a meat replacement?

Mushrooms are often used as a meat replacement in vegetarian and vegan dishes because of their meaty texture and umami flavor. While mushrooms do not contain the same amount of protein as meat, they are a good source of fiber, vitamins, and minerals, and can add depth and complexity to a variety of dishes.

Are mushrooms healthy?

Mushrooms are very healthy.
* They’re low-sodium, low-calorie, and cholesterol free.
* They are packed with fiber, vitamins – especially B vitamins, and minerals.
* Mushrooms are rich in the antioxidant called selenium, and they boost our immunities.
* They are also rich in potassium, especially in portobellos.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

How To Brown Mushrooms

Browning mushrooms is a simple and quick process that can add depth and flavor to your dishes. Follow my step-by-step directions for How to Brown Mushrooms to perfection.

Course Side Dish

Cuisine American

Keyword browned mushrooms, browning mushrooms, how to brown mushrooms, sauteed mushrooms

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 119kcal

Author Sue Ringsdorf

Ingredients

16 oz. large Baby Bella mushrooms – quartered
2 Tablespoons unsalted butter
kosher salt – to taste

Instructions

Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run underwater! Slice off the end of the mushrooms, and quarter them, depending on their size.
Heat skillet. Using a cast iron skillet, add butter, and melt over medium-high heat.
2 Tablespoons unsalted butter
Cook mushrooms. Add the mushrooms to the skillet. Stir them infrequently, and watch the transition. It will take approximately 15-20 minutes to brown them properly.
16 oz. large Baby Bella mushrooms
Add seasoning. After the mushrooms are browned to perfection, add kosher salt.
kosher salt
Serve. Serve these browned mushrooms as a side dish to a main course, or add them to other dishes.

Video

Notes

Use whole mushrooms. I prefer using whole mushrooms and halving or quartering them.

Do not submerge in water. Simple pat clean with a damp paper towel.

Use a hot skillet. I recommend using a large cast iron skillet over medium-high heat.

Do not crowd the pan. Do not overcrowd the pan when browning mushrooms, or they will steam instead of brown. Cook them in batches if needed.

Stir infrequently. Leave the mushrooms in the pan and let them cook undisturbed for a few minutes, allowing them to brown on one side. Then, stir them and let them cook on the other side until they are evenly browned.

Cook off the moisture. If the mushrooms release moisture, cook the mushrooms longer to cook it off.

Add seasoning at the very end. Once the mushrooms are browned, season them with salt, pepper, or any other herbs or spices you like.

Nutrition

Toddy Cold Brew Coffee

Suebee Homemaker — Thu, 13 Apr 2023 11:00:00 +0000

This Toddy Cold Brew Coffee uses a patented system, using regular coffee beans to create a super smooth, less acidic coffee. Add milk, cream, sweetener, and/or water to make a perfect cold coffee or even a cup of hot coffee!

Try our Pumpkin Foam Cold Brew next!

Best Cold Brew

Summer is here, y’all! Here in Texas, our a/c is running 24/7, the pool is finally warm enough to swim, and our yard looks like a nursery (thanks to my hubby). I can see that 99-degree weather is on the horizon (YIKES), and while I don’t love the extreme heat, I’m preparing myself. When the weather is warm, we live on iced coffees.

My fabulous sister, Shari, owned a coffee shop back in the day and used a larger version of this Toddy Cold Brew System for the iced coffees she served to her customers. She then convinced her sisters and brothers into buying one of these smaller miracle contraptions and converted most of us into falling in love with coffee.

Every single one of my siblings (six counting me) has it now, as well as many friends that I’ve shared this love with. There are other brewing systems, but this one is still going strong after years of use.

If you’re more of a latte person, have a coffee date with one of these – Homemade Pumpkin Spice Lattes, Cozy Caramel Lattes, or Homemade Eggnog Lattes! So much yum.

What is cold brew coffee?

Cold Brew Coffee uses time to replace heat. Coarse coffee beans are brewed with cold water over a 12 to 24-hour brew time. Once the coffee steeps, you end up with a very strong coffee concentrate that you cut with water or milk, at about a 50 percent ratio, or to taste.

Cold water brewing extracts the delicious flavor compounds from coffee beans but leaves behind certain oils and fatty acids that are present in hot-brewed coffee. The flavor is thus rounder, and less bitter using the toddy system.

You could also use this cold brew to make a HOT cup of coffee. Just add water instead of milk, heat up in the microwave, and then add a touch of cream or milk.

What are the benefits of making Cold Brew Coffee?

The coffee is less acidic (and easier on sensitive stomachs). In fact, it is 67 percent less acidic than coffee made with hot brew methods.
It uses regular coffee beans – that are coarsely ground, and yields a smoother (and less bitter) coffee taste.
The system is super inexpensive. The cost of the system is cheap compared to most, and making your own coffee is far more cost-effective than stopping at a coffee shop each day. The reusable filter is also a great way to save money while using the toddy brewing system.
It’s easy to make. It takes a mere five minutes to get your coffee steeping.
The Toddy cold brew coffee system takes little space to store and is lightweight. If you aren’t using this coffee system, you can store the carafe inside the actual Coffee Maker. AND BTW, we pack our Toddy Maker when we travel and use a pitcher at the Airbnb.
The brewed coffee lasts 2-3 weeks in the refrigerator, although ours never lasts that long. 🙂

Purchasing Coffee for Cold Brew

Remember to buy coffee beans (whatever kind you like) using a COARSE grind. This is important. For best results, I do these two things.

For the coffee cubes – I usually go to a store where I can grind the beans myself, like World Market.
For the cold brew – I prefer to buy better-tasting beans from a local coffee shop or roaster.

Why We Love Drinking Cold Brew:

We are serious cold brew lovers. In fact, we drink it year-round now. In the cooler months, we start with a Nespresso and then have a second cup of cold-brewed coffee using this simple system.
Less acid. As I mentioned, using this brewing method results in less acid coffee. As we get older, our sensitivities have increased and so this is MUCH easier on the tummy.
Easy to Take Along on Trips. We’re travel lovers too, so we PACK our Toddy maker (and oftentimes, some ground coffee) and enjoy delicious iced coffees on the beach. This is a great system to pack because it’s lightweight and you can stuff your socks in it to save room. LOL!
My inner barista is set free! I’ve always wanted to work in a coffee shop so this is 10/10.

How to make the best Cold Brew Coffee at home:

Step 1
Prep Toddy. Take the Toddy Maker, place the rubber stopper tightly in the bottom, and secure the felt filter.

Step 2
Fill with water and coarse coffee. Pour four cups of cold, filtered water in Toddy Maker, followed by two cups of COARSE coffee grounds. Then add two more cups of water, followed by two more cups of grounds, and then two more cups of water. The topmost grounds should appear to be wet.

Step 3
Steep. Place the mixture in a quiet corner of your kitchen to steep at room temperature, for between 12-24 hours.

Step 4
Strain coffee. Carefully pull the stopper from the bottom of Toddy Maker, holding it directly over the glass decanter. Set it on the carafe until the coffee is finished dripping. You may need to watch as it fills up to prevent it from over-filling. If you add more than eight cups of water, you’ll need to set the coffee over an additional container.

Step 5
Chill. Refrigerate the brewed coffee until ready to serve. The cold brew can be kept for 2-3 weeks.

Step 6
Clean Toddy Maker. To clean the Toddy Maker, empty the grounds into the garbage, remove the filter, and rinse well. You can run the container through the dishwasher or wash by hand.

OPTIONAL: The toddy® cold brew system now includes paper filters that are purchased separately. These make clean-up easier but are not required to make great cold brew.

How to make Cold Brew Ice Cubes:

The latest, greatest cold brews happening here, include cold brew ice cubes. We Southerners have to battle some extreme heat for several months in the summer, and there is nothing worse than watered-down coffees. These cubes are basically saving us, y’all!

Fill ice cube trays. Pour coffee into the ice cube trays.
Freeze. Place trays in the freezer until solid, about 12 hours.
Remove cubes. Remove the cubes to a separate container and store them in your freezer.

How to Make a Cup of Iced Coffee:

Wake up. 🙂
Fill your glass with coffee ice cubes.
Pour cold brew concentrate into your glass, to about halfway full.
Add a little sweetener – syrups, honey, sugar, or your choice of sweetener.
Add milk or cream to the top of the glass.
Sip your super-smooth coffee with someone you love!

What to enjoy WITH your cold brew beverages:

Moist Banana Muffins – One of our favorite one-bowl recipes – pictured below!
Pumpkin Chocolate Chip Muffins – Because I believe you should enjoy pumpkin ALL year long.
Chocolate Chip Scones – Mike’s favorite, and I like to keep them in the freezer for weekend coffee dates.
Chocolate Sourdough Bread – The yummiest sourdough bread!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Toddy Cold Brew Coffee

This Toddy Cold Brew Coffee uses a patented system, using regular coffee beans to create a super smooth, less acidic coffee. Add milk, cream, sweetener, and/or water to make a perfect cold or hot cup of coffee!

Course Drinks

Cuisine American

Keyword cold brew coffee, cold brew ice cubes, Toddy cold brew coffee

Prep Time 10

Time to Steep 12

Total Time 12 10

Servings carafe

Author Sue Ringsdorf

Ingredients

4 cups coarse coffee grains
8-10 cups filtered water
milk or cream – to serve
sweetener of your choice – to serve
cold brew coffee cubes – as explained on the blog

Instructions

Make cold brew.

Prep Toddy. Take the Toddy Maker, place the stopper tightly in the bottom and secure the filter.
Fill with water and coarse coffee. Pour four cups of cold, filtered water in Toddy Maker, followed by two cups of COARSE coffee grounds. Then add two more cups of water, followed by two more cups of grounds, and then two more cups of water.
8-10 cups filtered water, 4 cups coarse coffee grains
Steep. Place the mixture in a quiet corner of your kitchen to steep, for between 12-24 hours.
Strain coffee. Carefully pull stopper from bottom of Toddy Maker, holding it directly over the carafe. Set it on the carafe until coffee is finished dripping. You may need to watch as it fills up to prevent it from over-filling. If you add more than eight cups of water, you’ll need to set the coffee over an additional container.
Chill. Refrigerate the brewed coffee until ready to serve. The cold brew can be kept for 2-3 weeks.
Clean Toddy Maker. To clean the Toddy Maker, empty the grounds into the garbage, remove the filter and rinse well. You can run the container through the dishwasher or wash by hand.
Make coffee cubes. Pour coffee into the ice cube trays and freeze. Place trays in the freezer until solid, about 12 hours. Remove the cubes to a separate container and store in your freezer.
Make cold brew coffee. Place cold brew cubes in a glass. Fill with cold brew to about 1/2 full. Then add sweetener of choice, and fill the glass with your choice of milk.
cold brew coffee cubes, milk or cream, sweetener of your choice

Notes

For best results, shop for your coffee at a store where you can grind your own beans. You’ll need to use the coarse setting.
If you are big coffee drinkers, you will go through more coffee than usual using this method, but it’s far cheaper than stopping each day at a drive through.
There are other brewing systems on the market. This is the only one I’ve tried.
The cold brew cubes are purely optional. But delish!

Nutrition

Sodium: 95mg | Calcium: 57mg

How to Store Sourdough Bread

Suebee Homemaker — Sun, 14 Aug 2022 11:00:00 +0000

Whether or not you’re making your own sourdough or bringing it home from the store or bakery, you’ll need to know how to store sourdough bread for maximum freshness. There are a variety of options and I’ll cover my favorites in this post.

Best Ways to Store Sourdough Bread

Baking sourdough is an art, speaking from experience. I’ve spent the last two years developing this skill and now I really do think of it as artwork. I’ve grown two different starters, and am currently maintaining Justine, my starter named after my beloved grandmother.

If you have an active starter, It’s a good idea to name him or her. She or he is a REAL LIVE thing (i.e. fermentation) that needs to be loved and maintained on a regular basis.

While baking with a sourdough starter isn’t all that difficult once you practice a few times, it does take time and effort. So let’s not let our hard work go to waste and savor every single morsel of sourdough. Let’s focus on a longer shelf life for this incredible bread!

One thing to keep in mind is that homemade sourdough lasts longer at room temperature than MOST homemade breads. The good bacteria in sourdough breaks up some of the starch molecules, decreasing the rate of staling.

Why does bread go stale?

Now I completely understand why my mother made fresh bread the day of a gathering, bake sale, or church event. She knew that maximum freshness meant right out of the oven!

In actuality, the moisture in fresh bread immediately starts moving outward toward the crust. Staling starts in soon after the bread cools, losing the crispy crust and the chewy, soft interior.

During the staling process, two things happen.

Moisture moves into the crust.
Starch converts to a different form.

While stale bread doesn’t taste good, mold is a whole other thing. It’s dangerous to eat and should always be tossed in the garbage.

Best Ways to Store Sourdough

First of all, NEVER store fresh bread in the refrigerator. The cool temperature will speed up the staling process.

Here are options for answering the big question. How to Store Sourdough Bread?

FREEZER. The best way to store sourdough is actually in your freezer. After I bake it and let it completely cool, I slice it and place in a freezer bag. Placing small sheets of parchment paper, aluminum foil, or plastic wrap between each slice helps to keep the slices from freezing together as well. To avoid freezer burn over time, make sure you squeeze as much air out of the bag and use it within a reasonable amount of time (a couple of months).

BROWN PAPER BAG. Using a paper bag helps to keep the loaf of sourdough bread fresh and is a great way to store bread at room temperature.

A BREAD BOX. While I don’t personally use one, I know people have success with keeping their bread fresh in a bread box. The Brabantia Bread Box looks like a good one to try and you can store a couple of loaves at once.

You can store entire loaves of bread or half loaves, cut side down.

ON A CUTTING BOARD. This may seem crazy, but if the humidity levels in your house aren’t too high, you can place partial loaves cut side down on a cutting board for a day. It’s a good way way to have the fresh bread handy for a gathering of some kind.

LINEN BAGS. Linen is a breathable and durable fabric that provides an excellent environment for storing fresh bread. Since it’s a natural product, using and reusing a linen bag is a more ethical choice than plastic. Unlike plastic bags, linen bags allow the bread to ‘breathe’, thus keeping the crust crisp.

PLASTIC BAGS. While this isn’t the best choice, you should be able to store your sourdough in storage bags on your countertop for a couple of days. Make sure you squeeze all of the air out of the plastic bag by folding it over and then seal the bag.

PRO-TIP: Always let your bread cool on baking racks for about an hour before slicing and two hours before storing.

My Favorite Ways to Use Bread that is Stale (but not moldy):

The good news is that a sourdough loaf that goes a bit stale can still be used in many different ways, including the following!

French Toast – Use it in my Blueberry French Toast Casserole or a simple Overnight French Toast Casserole.
Bread Salad (Panzanella)
Paninis – Try this simple Roasted Vegetable Pesto Panini!
Croutons
Stuffing – My mom’s Thanksgiving Stuffing Recipe is a good way to use up sourdough bread!

Favorite Sourdough Recipes:

I’d be remiss to avoid the big question. What are your favorite sourdough recipes? Here are my top five and all are fairly simple recipes for you to try!

Jalapeno Cheddar Sourdough
Cinnamon Raisin Sourdough
Garlic Sourdough Bread
Pesto Focaccia Bread
Chocolate Sourdough Bread – coming soon!

I’ve got even MORE sourdough bread recipes on the blog and MORE coming soon!

Storing Tools: (affiliate links)

How to make Flatbread Pizza

Suebee Homemaker — Sat, 20 Nov 2021 12:00:00 +0000

Today I’m sharing How to make Flatbread Pizza! This five-minute dough recipe doesn’t require yeast, so there is no rise time necessary. You’re on your way to a quick, simple, and delicious pizza night!

Best Flatbread Pizza

Flatbread Crust is thin, crispy, and a perfect weeknight meal since it can be prepared so easily. Add your favorite toppings, including a Homemade Basil Pesto Sauce or my Pizza Sauce from Scratch! Be sure to try my Shrimp Pesto Flatbread or some delicious Margherita Flatbread too!

If you asked me for my favorite recipe, I wouldn’t be able to give you an answer. I love them all! We eat A LOT of pizza at our home, so I’m constantly trying something new.

Crust? Regular, whole wheat, cauliflower, French bread, and flatbread.
Sauce? Pesto, tomato, taco sauce (store-bought), and white sauce.
Toppings? Pesto tomato, taco, meatball, pepperoni, bacon & mushroom, margherita, Hawaiian, bbq chicken and bacon, etc.

Mix and match any of the above parts to get the exact combo you are craving. That is Pizza Night done RIGHT!

Be sure to try out all of our best pizza toppings!

NO YEAST required!

Yup, you read that right. There is no yeast in this flatbread. We aren’t looking for a thick, puffy crust, so that’s why this works. The flatbread crust will puff up a little bit even without the yeast. Think thin and crispy instead of thick and fluffy!

That being said, you CAN use a little bit of yeast (with a pinch of sugar) in this dough. If so, you’ll need to let it rest for it to rise appropriately. Or follow my Homemade Pizza Dough recipe and roll it extra thin!

Ingredients Needed:

Such a short list of ingredients are required for some really tasty flatbread!

Flour – A combo of bread flour and all-purpose flour. The bread flour helps to achieve a chewier texture, so I prefer it for pizza.
Salt – I used kosher salt since that’s what I keep stocked in my pantry. You can substitute what you have, but if using table salt, you may want to use less.
Oil – A healthy dose of extra-virgin olive oil gives the crust incredible flavor AND texture.
Water – Warm water is required. It helps bring the ingredients together very quickly.

How to make Flatbread Pizza:

Step 1
Combine dry ingredients. Use a food processor and add both types of flour (bread and all-purpose) and the salt. Pulse to combine.

Step 2
Add the wet ingredients. Pour in the olive oil and the warm water. Pulse again until well combined. The dough should form a ball. This will happen very fast!

Step 3
Kneed dough. Transfer the dough to a lightly floured surface. Use your hand to kneed it for about 30 seconds to a minute. Smooth it into a ball and then let it rest for about 10-15 minutes.

Step 4
Slice dough. Use a knife to slice the ball of dough in half.

Step 5
Roll the dough. On a lightly floured surface, use a rolling pin to roll the dough out into a flat shape. (You want it to be fairly thin.) Repeat with remaining round of dough.

Step 6
Transfer dough to sheet pans that have been prepared with a dusting of cornmeal. This will prevent it from sticking to the pan. (I recommend using cornmeal instead of parchment paper due to the high baking temperature.)

Step 7
Brush some olive oil lightly over the top of each flatbread. Then use a fork to poke holes all over the dough. Poking holes will help it from poofing up during the bake time.

Step 8
Par-bake crust. Par-bake the flatbread dough for about 7-8 minutes, rotating the pans between racks in the oven. This step will help the thin dough support some toppings without getting soggy!

Step 9
Add toppings. Remove flatbread crusts and add toppings of your choice. Here is what I used.

Pesto Tomato – pesto sauce, tomato slices, goat cheese, with an extra drizzle of olive oil after baking.
Taco Pizza – taco sauce, taco meat (with my homemade taco seasoning), tomato slices, jalapeño slices, and cheddar cheese.

Step 10
Bake again. Bake again for approximately 8-10 minutes, or until the tops are slightly browned. The time may vary, so bake it to your personal liking.

Expert Tips:

Roll it to your desired thickness. While flatbread is pretty thin, you can leave it a little thicker if that’s what you prefer. Make sure you roll it on a surface that is lightly dusted with flour.
Make sure you par-bake the flatbread. Since this dough is thin, you’ll want to par-bake it to make sure it doesn’t get soggy after the toppings are added.
Don’t overload the flatbread. If you add too many toppings, the crust will take longer to bake and may not be crispy!
Bake at a hot temperature. Use a temperature of 475-500 degrees when baking. Think crisp!

Storing and Baking:

Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.

What to serve with flatbread pizza:

Let’s start out with some craft beer or red wine, shall we? OR you could whip up The Best Mai Tais or some Swirl Margaritas for something fun!
A simple green salad is all you really need with this hearty pizza. But you could also pair it with my Best Italian Chopped Salad which is a great salad to have in the refrigerator all week long.
Dessert anyone? We are partial to these Brown Butter Toffee Cookies or some Salted Caramel Stuffed Cookies. Feeling a little fancy? Try some Mini Caramel Apple Cheesecakes!

Enjoy!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

How to make Flatbread Pizza

Today I'm sharing How to make Flatbread Pizza! This five-minute dough recipe doesn't require yeast so there is no rise time necessary. You're on your way to a quick, simple, and delicious pizza night!

Course Appetizer, Main Dish

Cuisine American

Keyword flatbread pizza crust

Prep Time 10

Cook Time 18

Total Time 28

Servings flatbreads

Calories 916kcal

Author Sue Ringsdorf

Ingredients

2 ½ cups bread flour
½ cup all-purpose flour
1 ½ teaspoon kosher salt
¼ cup olive oil
1 cup warm water

Instructions

Combine ingredients. Use a food processor to mix up the crust. Start by adding the flour and salt, and then pulse to mix well. Add olive oil and water, and pulse again.
2 ½ cups bread flour, ½ cup all-purpose flour, 1 ½ teaspoon kosher salt, ¼ cup olive oil, 1 cup warm water
Shape dough. Turn the dough out on to a clean surface lightly dusted with flour. Kneed the dough for a minute or so, and form it into a nice smooth ball. Let it rest for 10 minutes.
Roll out dough. Divide the dough into two equal shapes. Then use a rolling pin to roll out each one into a thin shape. You can make it into any shape you prefer.
Prep for baking. Transfer shapes on to prepared baking sheets dusted with cornmeal. Brush some olive oil lightly over the tops of the dough. Then use a fork to poke holes throughout.
Bake flatbread. Preheat oven to 475 degrees. Bake for approximately 7-8 minutes. Then remove them and add desired toppings. Bake again until cheese is melted and the dough is browned on the bottom, about 8-10 more minutes.

Notes

Here are the toppings I used for this flatbread pizza:

Pesto Tomato – pesto sauce, tomato slices, goat cheese, with an extra drizzle of olive oil after baking.
Taco Pizza – taco sauce, taco meat (with my homemade taco seasoning), tomato slices, jalapeño slices, and cheddar cheese.

See expert tips on the blog post!

Nutrition

How to make the Best Hummus

Suebee Homemaker — Mon, 23 Aug 2021 11:00:00 +0000

Let’s talk about How to make the Best Hummus! Combine peeled chickpeas with garlic, tahini paste, fresh lemon juice, seasonings, and plenty of cold water to create the creamiest and most delicious hummus ever. Friday night charcuterie boards just got tons better!

Creamy Dreamy Hummus!

There are several factors to getting the creamiest, dreamiest hummus. I’m going to summarize them here.

Peel the chickpeas. This process is KEY. If you remove the peels, the hummus will be unbelievably creamy. It takes a little bit of time, but it’s worth it. I find it to be calming, in fact!
Use a good tahini paste. Make sure you use a decent quality tahini paste, and stir it up. The oils tend to float to the top, so you’ll want to make sure you get it well combined before using for the hummus.
Add plenty of seasoning. Seasoning adds FLAVOR, so don’t be shy when using seasoning. The cayenne pepper adds some spice, but I love it in this recipe. Feel free to tailor to what you like best.
Use cold water to get the perfect texture. This is the other main KEY to making the best hummus. You’ll want to use just the right amount of water – too little will be firm, and too much will be watery. Add a little at a time, and stir in between until you get the right amount.
Don’t use too much garlic. This is personal preference here, but using too much garlic will have you dragon breathing on your friends. No thanks!

Ingredients needed to make The BEST Hummus:

Chickpeas/Garbanzo Beans – You will need two cans of beans. Reserve a few for garnish.
Tahini Paste – Make sure you stir up your tahini paste to fully combine the oils and the sesame seed paste.
Lemon – Use half of a lemon or more if you like things extra lemon-y.
Garlic – One large clove is the perfect amount for me, but use extra if you like your hummus garlic-y!
Spices – Onion powder, cayenne pepper, kosher salt, and freshly ground black pepper.
Olive Oil – Two tablespoons for the hummus plus extra to serve.
Water – You’ll need cold water to thin the hummus. I like my hummus extra creamy so I use plenty of water.
To Serve – We love to enjoy this with pita chips and a variety of fresh vegetables.

How to make the creamiest hummus:

Homemade hummus is SO much better than store-bought. Trust me, and give it a try!

Step 1
Prep the Garbanzo Beans. Rinse and drain the beans. Remove the skin by using your thumb and first two fingers. For two cans of beans, this may take 30 minutes or so. Sit in front of the TV with a bowl and have fun peeling!

peel the skins off chickpeas

place in food processor

Step 2
Combine all ingredients in your food processor. Combine the peeled chickpeas, tahini paste, lemon juice, garlic, olive oil, and spices – plus about 1/4 cup of cold water to start.

Step 3
Get a smooth consistency. Pulse the ingredients and gradually add water until REALLY smooth. I use plenty of water because I like a very creamy consistency.

Step 4
Finish. Spoon the hummus in a bowl, and add another drizzle of olive oil, some seasonings (salt, pepper, and cayenne pepper), and some reserved chickpeas.

Step 5
Serve. Serve the delicious hummus with pita chips and/or a variety of fresh veggies.

Store leftover hummus in an airtight container in your refrigerator for up to one week. You may want to add additional water to leftovers.

Other delicious snacks to try:

How to make Crispy Chickpeas – Yup, another chickpea recipe!
Ricotta Crostini – It’s all about the garlic.
Homemade Pretzel Bites – My favorite carb-loading snack. Worth it!

Be sure to browse the blog for other delicious snacks for happy hour, including our cocktail recipes!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

How to make the Best Hummus

Let's talk about How to make the Best Hummus! Combine peeled chickpeas with garlic, tahini paste, fresh lemon juice, seasonings, and plenty of cold water to create the creamiest and most delicious hummus ever. Friday night charcuterie boards just got tons better!

Course Appetizer, Side Dish

Cuisine American

Keyword homemade hummus, how to make the best hummus

Prep Time 45

Total Time 45

Servings servings

Calories 329kcal

Author Sue Ringsdorf

Ingredients

30 oz. chickpeas – rinsed, strained, and peeled
1 clove garlic – or more
2/3 cup tahini paste
2 Tablespoons olive oil
1 large lemon – freshly squeezed
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
water – to thin
reserved chickpeas and a drizzle of olive oil – to serve
pita chips and fresh veggies – to serve

Instructions

Prep the Garbanzo Beans. Rinse and drain the beans. Remove the skin by using your thumb and first two fingers. For two cans of beans, this may take 30 minutes or so. Sit in front of the TV with a bowl and have fun peeling!
30 oz. chickpeas
Combine all ingredients in your food processor. Combine the peeled chickpeas, tahini paste, lemon juice, garlic, olive oil, and spices – plus about 1/4 cup of cold water to start.
2/3 cup tahini paste, 1 large lemon, 1 clove garlic, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper,
Get a smooth consistency. Pulse the ingredients and gradually add water until REALLY smooth. I use plenty of water because I like a very creamy consistency.
water
Finish. Spoon the hummus in a bowl, and add another drizzle of olive oil, a sprinkle of smoked paprika or cayenne, and some reserved chickpeas.
reserved chickpeas and a drizzle of olive oil,
Serve. Serve the delicious hummus with pita chips and/or a variety of fresh veggies.
pita chips and fresh veggies

Video

Notes

Add water gradually to get your desired consistency. We like ours super creamy so normally add plenty of water.
Add other seasonings if preferred.
This hummus is great leftover for several days. You may need to add additional water to leftovers.

Nutrition

How to make Crispy Chickpeas

Suebee Homemaker — Mon, 22 Mar 2021 11:35:13 +0000

Today, we’re diving into the simple art of making crispy chickpeas! In just 15 minutes, you can whip up a crunchy, flavorful snack that’s perfect on its own or as a tasty topping for salads and bowls.

Crispy Chickpeas

Seasonal salads and bowls are a very big thing at our home, especially now that our nest is nearly empty and we aren’t consuming as much meat. So one of the things that I place importance on is incorporating different flavors and textures. Savory, sweet, salty, crunchy, creamy, and zesty (among others).

Why This Recipe Works:

SIMPLE – You’ll need just a handful of simple ingredients to make this 15 minute recipe. Easy peasy!
CRUNCHY – The process of cooking this on your stovetop will result in crispy chickpeas that you may not be able to stop eating, speaking from experience.
CUSTOMIZABLE – You can add or subtract seasonings to make these your own.

What You’ll Need:

Chickpeas – You’ll need one 15 oz. can of chickpeas.
Olive Oil – I normally use extra-virgin olive oil.
Salt and Pepper – Kosher salt and freshly ground black pepper.
Other Seasonings – For this batch, I used onion powder and ground cumin. I normally try different seasonings every time I make them. Tailor this to what you like best!

How to make crispy chickpeas:

I used to make these in the oven but they took forever and never got as crispy as this stove-top method.

Step 1
Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.

Step 2
Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.

Step 3
Add seasonings. Remove pan from heat, add seasonings – salt, pepper, and seasonings of your choice – and stir well. I also used onion powder and cumin, but make them your own.

Step 4
Serve. These are great as a little snack but we often add them to salads or bowls.

How to store leftovers: These are best eaten fresh, the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.

What are chickpeas?

Chickpeas, otherwise known as garbanzo beans, are a type of legume. Chickpeas appear in dishes ranging from hummus to salads and falafel. They can be eaten straight from a can, puréed, stewed, or dried and ground into flour. Dried chickpeas must be soaked before being cooked.

Are chickpeas healthy?

Chickpeas are fairly nutritious. They provide a variety of vitamins and minerals, and are a good source of fiber and protein. Chickpeas are a filling food that may help lower appetites and manage weight.

Ways to enjoy chickpeas:

Add to hummus recipes – The Best Healthy Hummus Recipe and Toasted Pine Nut Hummus
Salads – Top our Arugula Quinoa Salad, Antipasto Chopped Salad, or Goat Cheese Quinoa Salad.
Bowls – We love this addition to our Mediterranean Grain Bowls or Chicken Hummus Bowls.

Kitchen Tools Used: (Affiliate Links)

xoxo ~Sue

How to make Crispy Chickpeas

Today, we're diving into the simple art of making crispy chickpeas! In just 15 minutes, you can whip up a crunchy, flavorful snack that’s perfect on its own or as a tasty topping for salads and bowls.

Course Side Dish, Snack

Cuisine American

Keyword crispy chickpeas, how to make crispy chickpeas

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 269kcal

Author Sue Ringsdorf

Ingredients

15 oz chickpeas – strained and patted dry
3 Tablespoons olive oil
1/2 teaspoon onion powder
1/2 teaspoon cumin – or try another seasoning!
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.
Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.
3 Tablespoons olive oil, 15 oz chickpeas
Add seasonings. Remove pan from heat, add seasonings – salt, pepper, and seasonings of your choice – and stir well. I also used onion powder and cumin, but make them your own.
1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon cumin
Serve. These are great as a little snack, but we often add them to salads or bowls.

Notes

These are best consumed immediately, or on the first day.
Don’t cover leftovers tightly. Just place a paper towel loosely over the top.

Nutrition

Gourmet Caramel Popcorn

Suebee Homemaker — Tue, 29 Sep 2020 11:00:23 +0000

With just a few simple ingredients, you can take your regular popcorn to a whole new level with Gourmet Caramel Popcorn. Baking it in the oven makes it nice and crunchy and leaves the house smelling like heaven!

Homemade Caramel Corn

Are you a popcorn-for-dinner type of person? I am. In fact, I love choosing a night to curl up on the comfy corner of our sectional with a jumbo bowl of popcorn, a large glass of ice water, and the remote control. A good Netflix Show or a great documentary and I’m a happy camper.

This caramel popcorn recipe is something I remember making with Mom over the years. She’d make several batches and we would just hang in the kitchen for hours – munching and crunching and chatting and laughing. Memories of “home” that I’ll always treasure.

Why This Recipe Works:

EASY RECIPE – A simple recipe that is perfect for movie night or a birthday party.
CRUNCHY – We love a tasty treat that is crunchy too. Baking it in the oven helps achieve the perfect texture.
GOURMET TASTE – This gourmet caramel corn is full of buttery caramel flavors and is a sweet treat that’s hard to stop eating.
MAKES A GREAT GIFT – I recommend packaging this delicous popcorn in a gourmet popcorn bag and surprising a friend with the perfect gift.

Ingredients needed for Caramel Popcorn:

The finest ingredients will yield great flavors in this decadent treat.

Popcorn – You’ll need three tablespoons of oil and about 3/4 cup of popcorn kernels to make the popcorn in a Stir Crazy. You can also pop it according to your desired method.
Butter – I use unsalted butter.
Brown Sugar – I prefer the light version of brown sugar.
Syrup – You’ll need about 1/2 cup of white corn syrup for this recipe.
Vanilla – I love the Watkins brand of vanilla.
Salt – Kosher salt is my go-to.
Baking Soda – Baking soda gives the caramel mixture the rise.

How to make the best homemade caramel popcorn:

Step 1
Make a big batch of popcorn. I love using my stir-crazy popcorn popper which I’ve used my entire life. To make this recipe, you’ll need about 2-3 tablespoons of oil (I prefer olive oil) and approximately 3/4 cup of popcorn kernels.

Step 2
Make the caramel topping. In a large stock pot, melt the butter. Then add the brown sugar and corn syrup and bring the mixture to a boil. Let simmer for a couple of minutes, and then add the vanilla, salt, and baking soda. Continue cooking and stirring constantly. The mixture will start to grow, so be careful to avoid boiling over.

Step 3
Pour caramel over the popcorn. Carefully, pour the caramel over the popcorn, and immediately stir to evenly coat the popcorn..

Step 4
Bake. Prepare two baking sheets with baking spray, and spread the caramel popcorn evenly. Bake at 225 degrees for an hour, stirring every 20 minutes.

Storing and Freezing:

Store caramel popcorn in an airtight container at room temperature for up to a week.
Freeze caramel corn in freezer bags (or sealed containers) for up to four months. This is the perfect treat to pull out of the freezer on a rainy day!

A few tips for making epic caramel corn:

First off – get a Stir Crazy Popcorn Popper STAT. It’s the BEST popper, in my opinion. All of my siblings own one (or two) and I made sure both boys had one when they left home. I’ve gone through a few of them in my 56-plus years!
You need 2-3 tablespoons of oil and about 3/4 cup of popcorn kernels to make 6 quarts (needed for this recipe).
The caramel topping cooks very quickly. Just make sure you stay close to the stove so it doesn’t cook over. The baking soda causes the mixture to bubble up – which is when you know that’s it done.
BEWARE – because it’s hard to stop eating this caramel popcorn. Your family will gobble it up. You will eat more than you wanted to. Your kid who works at the local popcorn store will tell you it’s better than the caramel corn they sell. Even the dog will go crazy begging for some. My solution was to throw some of it in a freezer bag and run it to the laundry room freezer as fast as I could.

Recipe FAQs:

Why use baking soda in caramel corn?

Baking soda is added to the caramel to react with the acid (the brown sugar and corn syrup). This reaction causes the caramel to bubble and expand, resulting in a lighter and more delicate texture.

How do I get my caramel popcorn to be crunchy?

The key to getting crunchy caramel corn is to bake it in the oven. A delicious snack that freezes well too!

What kind of popcorn kernels are recommended?

I prefer to use white popcorn (over yellow) kernels for popping popcorn. It has a lighter, more delicate texture and is our favorite.

Other delicious snacks to try:

Homemade Pretzel Bites – My new obsession! Carb lovers unite!
Spicy Chex Party Mix – This is a spicy spin on the original.
Homemade Cranberry Nut Granola – Something I keep stocked in our freezer AT ALL TIMES.
Easy Caramelized Pecans

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Gourmet Caramel Popcorn

With just a few simple ingredients, you can take your regular popcorn to a whole new level with Gourmet Caramel Popcorn. Baking it in the oven makes it nice and crunchy and leaves the house smelling like heaven!

Course Snack

Cuisine American

Keyword gourmet caramel popcorn, how to make caramel popcorn

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 401kcal

Author Sue Ringsdorf

Ingredients

24 cups popcorn (popped) – 6 quarts
1 cup unsalted butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda

Instructions

Pop 6 quarts of popcorn, removing any un-popped seeds. Pour into large bowl and set aside.
24 cups popcorn (popped)
In a large stock pan, combine butter, brown sugar, and corn syrup. Bring to a boil, and cook for two minutes.
1 cup unsalted butter, 2 cups brown sugar, 1/2 cup corn syrup
Add vanilla, salt and baking soda, and mix well. Stir for a couple of minutes until it starts to "grow". You will know it when you see it.
1 teaspoon vanilla, 1 teaspoon salt, 1 teaspoon baking soda
Pour mixture over popcorn, and stir until popcorn is well coated.
Spread on baking sheets and bake at 225 degrees for one hour, stirring every 20 minutes.
Cool, and store in an airtight container.

Notes

You need two tablespoons of oil and about 3/4 cup of popcorn kernels to make 6 quarts (needed for this recipe).
The caramel topping cooks very quickly. Just make sure you stay close to the stove so it doesn’t cook over. The baking soda makes the mixture start to grow – which is when you know that’s it done.
This caramel popcorn stays well on the counter, for up to five days, in an airtight container.
You can freeze this popcorn as well, up to three months.

Nutrition

How to use a KitchenAid Ice Cream Maker

Suebee Homemaker — Wed, 15 Jul 2020 19:03:00 +0000

You can make homemade ice cream all year long with the proper tools and recipes.In this post, I’m going to show you How to use a KitchenAid Ice Cream Maker, along with some delicious recipes for you to try! Let’s have an ice cream party!

In addition to using our KitchenAid for homemade ice cream, we use our four-quart electric mixer too. For more info on this, read this post regarding How to Make Homemade Ice Cream in an Electric Ice Cream Maker!

Homemade Ice Cream

Self-proclaimed ice cream enthusiasts here! How about you? There is really nothing as delicious as homemade ice cream, especially when it’s freshly made.

My recent obsession started after I purchased the KitchenAid Attachment. Churning it INSIDE my house (instead of outside using our 4-quart mixer) is pure genius. How did I not jump on the band-wagon when this first came out? It’s simple to use, and you can have freshly churned ice cream in 30 minutes!

What do I need to make homemade ice cream?

KitchenAid 2 Quart Ice Cream Maker – For smaller batches.
If you can’t find the KitchenAid attachment, you can also use a Cuisinart 2-Quart Frozen Ice Cream Maker in it’s place.
OR use a 4-Quart Electric Ice Cream Maker – for larger batches, and is explained in my blog post linked above.
Ice Cream Ingredients – usually dairy, eggs, vanilla, sugar, and other optional items, such as fruit, candy, chocolate, peanut butter, etc. (depending on the kind you choose to make). See below for all the recipes!

How to use a KitchenAid Ice Cream Maker

The following is one of the methods we use to make our ice cream. It’s a fairly easy process, especially since we don’t have to crank it by hand!

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Mix the ice cream ingredients together (lots of recipe ideas below!), and pour into cold canister. This is dependent on what kind you are making. Some versions require you to mix it the day before, and store in the refrigerator.
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments (see photo above). Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running. Leave the mixer on the lowest setting the entire time.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down. This will usually take between 25-30 minutes.
Store the ice cream. Scoop the ice cream into a Tupperware container with a lid, and place in the freezer. You’ll want to let it harden in the freezer for at least a couple of hours before serving. The consistency of homemade ice cream is usually best the day you make it. If serving it on a later date, just set it out in advance to soften some.

Best Ice Cream Recipes!

These all use the KitchenAid Attachment and will result in about two quarts of ice cream. You can use the 2-quart Cuisinart in its place as well.

Other recipes on the blog that can be adjusted to make in the KitchenAid include Double Chocolate Ice Cream, Homemade Strawberry Ice Cream, Cookies and Cream Ice Cream, Very Berry Ice Cream, and Creamy Peanut Butter Ice Cream.

How to temper eggs:

All of my recipes include eggs in them because I like my ice cream extra creamy! You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
In a small mixing bowl, combine the eggs and sugar and whisk well.
When milk reaches 160 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 160 degrees.
Remove from heat and let cool. Refrigerate.

the milk

the sugar and eggs

the tempered eggs

it should coat the back of a spoon

Wanna join my Ice Cream of the Month Club? It’s FREE and I’d love to see you make something new and share your review with me!

How To Make Homemade Ice Cream In An Electric Ice Cream Maker

Suebee Homemaker — Mon, 15 Jul 2019 16:20:54 +0000

It’s summertime, and that means it’s time to show y’all how to make homemade ice cream in an electric ice cream maker, along with over 30 recipes. Go big with a 4-quart outdoor mixer or use a smaller indoor one!

After recently purchasing a KitchenAid Ice Cream Attachment, we’re making even MORE ice cream but in smaller quantities. Go check out our KitchenAid Ice Cream Recipes next!

Homemade Ice Cream, Machine Method

We are an ice cream loving family. My hubby and I like to blame our parents for this gene, as it was passed down to both of us. We grew up hitting the local DQ and don’t ever remember NOT having a gallon of ice cream in the freezer.

On special occasions, we brought out the old fashioned churner – you know, the one you had to crank by hand for it to freeze the ice cream. The boys usually got that job! Oh, and ice cream was a winter dessert – when snow served as the coolant (as opposed to the ice we use now).

Our family now uses this 4-Quart Electric Ice Cream Maker by Nostalgia, and we’ve made a ton of ice cream in it so far. There are a lot of other choices on the market, so use whatever you like best. Some of the recipes I have on the blog use this appliance, and are included below. You can easily modify these recipes for the size of churner you own.

What do I need to make homemade ice cream?

4-Quart Electric Ice Cream Maker (affiliate link) – or whatever model you have. See 2-quart machines below.
Rock Salt (affiliate link) – This is the exact thing I use.
Ice (or snow!) – We go through 15 pounds of ice or so.
Ice Cream Ingredients – usually dairy, eggs, vanilla, sugar, and other optional items, such as fruit, candy, chocolate, peanut butter, etc. (depending on the kind you choose to make).

How to make homemade ice cream in an electric ice cream maker:

The following is the method we use to make our ice cream. It’s a fairly easy process, especially since we don’t have to crank it by hand!

Step 1
Prepare in advance. Place the ice cream canister in the freezer, for best results. Also, make sure you have plenty of ice and rock salt.

Step 2
Get your churning station set up. We usually place the ice in a cooler, and churn it outside on the patio. This is a great job for a teenager!

Step 3
Mix the ice cream ingredients together (lots of recipe ideas below!), chill, and pour into cold canister. This is dependent on what kind you are making. Some versions require you to mix it the day before or several hours in advance, and store in the refrigerator.

Step 4
Churn the ice cream. Place the canister into the ice cream maker, and secure the motor on top. Layer the ice and rock salt all around the canister, filling to the top. Start the motor, and churn until the ice cream is done, approximately 30 minutes to one hour, or even longer at times. You will know when it’s done because the ice cream will start to expand and rise to the top, and the motor will slow down. You will hear the motor change.

Step 5
Store the ice cream. Scoop the ice cream into a Tupperware container with a lid, and place in the freezer. The consistency of homemade ice cream is usually best the day you make it. If serving it on a later date, just set it out in advance to soften.

Four-Quart Ice Cream Recipes:

The following five recipes are for four-quart machines.

Creamy Peanut Butter Ice Cream

Creamy Peanut Butter Ice Cream combines creamy peanut butter with a sweet cream base, along with chopped up peanut butter cups. Use a 4-quart ice cream maker and enjoy the best ice cream for days!

Check out this recipe

Very Berry Strawberry Ice Cream

Very Berry Strawberry Ice Cream combines a bunch of pureed strawberries with a sweet vanilla cream base. Use a four-quart ice cream maker, and enjoy the best ice cream for days!

Check out this recipe

Double Chocolate Ice Cream

Double Chocolate Ice Cream is unbelievably creamy without being overly sweet! Use a four-quart ice cream maker and have a party, or enjoy ice cream for days.

Check out this recipe

Cookies and Cream Ice Cream

Cookies and Cream Ice Cream is one of my all-time favorite ice cream flavors! The Oreo cookies give the perfect crunch to an already sweet vanilla cream base.

Check out this recipe

Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream combines fresh strawberries with a sweet vanilla cream base. Just six ingredients and a four-quart electric ice cream maker are all you need to make the best tasting ice cream at home!

Check out this recipe

What you’ll need for smaller batch ice cream:

Since purchasing our 2-quart ice cream maker, we’ve been exclusively using it to make homemade ice cream. However, if you have the older 4-quart model explained above, you can adjust quantities to make any of our smaller recipes. Just make sure you don’t overfill the churner.

Here are 2-quart ice cream churners that I recommend (affiliate links).

KitchenAid 2 Quart Ice Cream Maker – This is what I own and use exclusively now. Head to How to use a KitchenAid Ice Cream Maker for more details.
Cuisinart 2-Quart Frozen Ice Cream Maker – This one is also a popular ice cream churner.

Recipes using a Two-Quart Ice Cream Churner:

Something fruity? Peach | Blueberry | Strawberry | Lemon Custard | Raspberry Ice Cream
Chocolatey? Chocolate Peanut Butter Chocolate Fudge Brownie | Nutella | Dark Chocolate
Classic? Vanilla Bean | Butter Pecan | Mint Chip Oreo Ice Cream | Rocky Road
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | S’mores

Or head to a post including all of our KitchenAid Ice Cream Recipes in one place!

Note: All of these newer recipes include a process to temper the eggs. We grew up eating ice cream with raw eggs, but it’s safer to temper them (which is simple). The other option is using pasteurized eggs, which are safe to eat in raw form (but may be hard to find).

We have so many other ideas to make new delicious flavors of ice cream. Please let us know if you have ideas or requests. Meanwhile, I’ll just be sitting here, eating ICE CREAM!

Enjoy!

xoxo ~Sue