Garlic and Herb Croutons

Close your eyes and think about perfectly flavored, perfectly crisp, buttery croutons. Mmmmmmm. Let me tell you, these croutons are way better than anything you can buy at the grocery store. We like to enjoy them them with soups and salads, but we’ve also been known to snack on them by the handful cause they’re so darn good. Once completely cool, they keep nicely in an airtight container for weeks so I always make extra. Here’s the recipe so you can enjoy your own perfect croutons anytime you like.

Garlic and Herb Croutons

makes 2-3 cups

Printable Recipe

Ingredients

• 2-3 cups of cubed baguette (or other hearty bread), cut into 1/2-inch cubes

• 3 tablespoons salted butter

• 1 clove garlic, grated (using a microplane grater)

• 2 tablespoons freshly chopped parsley

• 1 tablespoon freshly chopped chives

Directions

1. Preheat oven to 350F with oven rack in center position.

2. Place bread cubes in a medium mixing bowl and set aside.

3. In a small skillet, gently heat butter, garlic, and herbs together until butter is completely melted.

4. Pour butter mixture over bread cubes and toss well.

5. Spread buttered bread cubes evenly on an unlined half sheet pan.

6. Bake for 10-15 minutes until golden brown and toasty, tossing once or twice during the process. Cool completely before storing in airtight container for up to several days.

adapted from Andrew Zimmern

Homemade Brown Sugar

Oh No, you’re completely out of brown sugar and there’s no time to run to the store!! No Worries, make it yourself! Whether you need light or dark, 2 simple ingredients are the only thing standing in the way of you having the softest, freshest brown sugar imaginable.

Using the ingredient amounts listed below, place molasses and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and mix for 5 minutes, stopping once to to scrape the paddle and bowl.

Transfer the brown sugar to an airtight container and for added insurance, add a sugar saver that has been soaked in water for 20 minutes and patted dry. The sugar saver will do its job for months and can be used over and over and over again.

Happy Baking!

Items used to make this recipe:

(affiliate links)

• unsulphured molasses (not blackstrap) https://amzn.to/3GKk2qM

• brown sugar saver https://amzn.to/3Flr5q0

• airtight container https://amzn.to/3stGBwo

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Homemade Light or Dark Brown Sugar

makes 1 cup

Printable Recipe

Ingredients

• 1 cup white granulated sugar

• 1 tablespoon unsulphured molasses (double for dark brown sugar)

Directions

1. Place ingredients in the bowl of a stand mixer fitted with the paddle attachment and combine on medium speed for 5 minutes; stopping once to scrape paddle and bowl.

2. Transfer brown sugar to an airtight container with a dampened sugar saver.

Notes

• Soak sugar saver in water for about 20 minutes, then dry the surface before placing in brown sugar. When dry, re-soak and use it again and again.

• I suggest using unsulphured molasses for this recipe. Blackstrap molasses is more bitter in flavor.

• The only difference between light and dark brown sugar is the amount of molasses used; dark brown sugar contains twice the amount of molasses.