Homemade Garlic Bread Recipe (5 Ingredients) - The Kitchn

Use both fresh and powdered garlic for the ultimate homemade garlic bread.

Serves6 to 8

Prep10 minutes to 15 minutes

Cook5 minutes

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Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

The best part is that this homemade garlic bread is better than anything that you can buy in the frozen aisle at the grocery store because it’s made with real butter, a double dose of garlic, and bakery-fresh bread. Here’s how to make the very best garlic bread. 

What Ingredients Are in Garlic Bread?

• Bread: Pick up a loaf of unsliced Italian or French bread (not thin baguettes) from your grocer’s bakery. Most of these loaves are between 12 and 16 ounces with an open, chewy crumb, and a thin, crackly crust.
• Butter: Use unsalted butter so that you can control the amount of seasoning in the garlic bread. If you only have salted butter on hand, omit the kosher salt. 
• Fresh garlic: Mince three fresh garlic cloves for just the right amount of garlicky flavor. 
• Garlic powder: Using both fresh and powdered garlic gives the bread a balanced garlic flavor that‘s not overwhelmingly sharp.
• Fresh herbs: Mix chopped fresh parsley or scallions into the garlic butter for an herby, well-rounded flavor that also adds a pretty sprinkle of green across the top. 
• Red pepper flakes: A small amount of red pepper flake gives the garlic bread the suggestion of spice, but omit it for kids or folks who are spice-sensitive.

If you’re looking for a cheesier take on garlic bread, this gooey, cheesy garlic bread is sure to become a family favorite. 

How to Make Garlic Bread

• Slice the bread. Use a serrated knife to cut the loaf of bread into four pieces. The easiest way is to cut crosswise across the center of the loaf, then cut each of those in half, exposing the bread’s soft interior. 
• Make the garlic butter. Mash softened unsalted butter, minced fresh garlic, garlic powder, kosher salt, fresh parsley or scallions, and red pepper flakes (if using) together in a small bowl until combined. Spread the garlic butter evenly — and generously — over the cut-side of the bread. 
• Bake garlic bread. Place cut-side up on a baking sheet and bake in a 425°F oven until the butter melts and the edges are toasted and light golden brown.

Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

Two Tips for Making the Best Homemade Garlic Bread

• Use softened butter, not melted. It’s easier to evenly coat the entire loaf of bread with softened garlic butter than haphazardly drizzle melted butter over it. Plus, the butter melts quickly in the oven, so there’s no need to take that extra step when prepping the garlic bread.
• Use fresh garlic and garlic powder. The flavor of fresh minced garlic is sharp, but the process of drying and grinding garlic into powder mellows the allium, giving it a sweeter, well-rounded flavor. 

What to Serve with Garlic Bread

How to Freeze and Reheat Garlic Bread

Keep a loaf of garlic bread in your freezer to add a homemade touch when all you can muster is pouring a jar of marinara over spaghetti. Plus, there’s no need to plan ahead because frozen garlic bread doesn’t have to thaw before baking. Here’s how to do it. 

• Freeze garlic buttered bread cut-side up on a baking sheet. The bread will take longer to bake if it is sandwiched together as a solid loaf before freezing. Get it on the dinner table faster by freezing the bread halves separately before storing.
• Wrap tightly. Once frozen, wrap garlic bread tightly in aluminum foil or transfer to a freezer zip-top bag individually or sandwiched together (the halves will pop apart easily if they are frozen first). 
• Freeze. Frozen garlic bread is best eaten within three months.
• Reheat. Unwrap and bake from frozen, at 425°F, until thawed and slightly browned around the edges. 

Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

Garlic Bread Recipe

Use both fresh and powdered garlic for the ultimate homemade garlic bread.

Prep time 10 minutes to 15 minutes

Cook time 5 minutes

Serves6 to 8

Nutritional Info

Ingredients

• 8 tablespoons

  (1 stick) unsalted butter

• 1

  (12- to 16-ounce) loaf unsliced Italian or French bread (not baguette)

• 3

  cloves garlic

• 2

  sprigs fresh parsley or 1 small scallion (or a combination), plus more for garnish if desired

• 1/4 teaspoon

  garlic powder

• 1/4 teaspoon

  kosher salt

• 1/8 teaspoon

  red pepper flakes (optional)

Instructions

1. Cut 1 stick unsalted butter into 8 pieces. Place a small bowl and let sit at room temperature until softened, about 30 minutes.

2. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.

3. Cut 1 loaf Italian or French bread in half crosswise with a serrated knife, then halve each piece lengthwise for a total of 4 pieces. Place the pieces cut-side up on the baking sheet.

4. Prepare the following, adding each to the bowl of butter as you complete it: Mince 3 garlic cloves. Finely chop the leaves from 2 fresh parsley sprigs or thinly slice 1 medium scallions until you have 2 teaspoons, then chop more for garnish if desired.

5. Add 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon red pepper flakes to the butter. Smash and stir together until combined into a spreadable paste. Spread the garlic butter evenly onto the cut side of the bread.

6. Bake until the bread is toasted and golden brown around the edges, 4 to 5 minutes. Use a serrated knife to slice the bread into 1 1/2-inch-wide pieces. Top with more fresh herbs if desired.

Recipe Notes

Freezing: After spreading the garlic butter onto the bread, freeze cut-side up on a baking sheet. Once solid, transfer to a freezer zip-top bag or wrap tightly in aluminum foil, and freeze for up to 3 months. To bake from frozen, unwrap and bake cut-side up at 375°F until heated through and slightly browned around the edges, 10 to 15 minutes.

Make Ahead: The garlic butter mixture can be made up to 3 days in advance and refrigerated in an airtight container. Let sit at room temperature until softened before using.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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Homemade Garlic Bread Recipe (5 Ingredients) - The Kitchn
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The 2 Worst Breakfast Ingredients That Clog Your Arteries And Expand Your Waistline, According To Experts—They’re Not Bacon Or Sausage! - SheFinds

You know what they say: breakfast is the most important meal of the day. Although it may be up for debate whether or not it’s the most important meal, eating a healthy breakfast is certainly a crucial part of keeping your body in the best shape possible. Unfortunately, there are a lot of popular breakfast foods out there that can take a serious toll on your health when eaten in excess—including those that can lead to clogged arteries and weight gain.

However, while processed meats like sausage and bacon may be among the first things to pop into your mind when you think about artery-clogging breakfast foods, there are a lot of other culprits that you may not have considered. We spoke to health experts Lisa Richards, nutritionist and creator of The Candida Diet, and Trista Best, dietitian, to discover some of the lesser-known offenders. They told us that breakfast pastries and fried eggs are two foods you should avoid if you want a healthier heart and slimmer waistline. Learn more about the risks of each below.

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1. Breakfast pastries

You probably already know that breakfast pastries aren't the healthiest breakfast option around. After all, they're typically loaded with sugar, which we all know can pose a plethora of risks to your health if you eat too much of it, including weight gain. But did you know that eating breakfast pastries on a regular basis could even lead to clogged arteries?

According to Best, this is largely due to their unhealthy fat content. "Breakfast pastries, often laden with saturated and trans fats, can adversely impact heart health due to their cholesterol-raising properties," she says. "These pastries, such as croissants and doughnuts, are typically made with refined flours and hydrogenated oils, contributing to elevated levels of low-density lipoprotein (LDL) cholesterol—the bad cholesterol." Yikes!

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"The high trans fat content found in many commercially prepared pastries not only raises LDL cholesterol but also lowers high-density lipoprotein (HDL) cholesterol—the good cholesterol that helps remove LDL cholesterol from the bloodstream," she goes on.

Over time, excessive cholesterol in your blood can lead to arterial plaque and, in turn, clogged arteries. "Regular consumption of these pastries can lead to the buildup of cholesterol in arteries, increasing the risk of atherosclerosis and cardiovascular diseases," Best warns.

Instead, she recommends prioritizing whole grains, fruits, vegetables, and lean proteins "to maintain optimal cholesterol levels and promote cardiovascular well-being." Got it!

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2. Fried eggs

Eggs can be a fantastic component of a healthy breakfast. They're packed with protein, versatile, and straight up delicious. However, Richards reminds us that the way you prepare your eggs can make all the difference in the impact they have on your health. As it turns out, eating fried eggs too often could lead to clogged arteries and weight gain.

"Fried eggs, when consumed regularly, may contribute to artery-clogging due to their preparation method and nutritional profile," Richards says. This is largely due to the fact that frying eggs typically requires you to use butter or inflammatory oil. "Cooking eggs in oil or butter adds saturated fats, which can raise *bad *cholesterol, which can begin to clog arteries with plaque," she explains.

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The high heat that this cooking method requires is another factor that could lead to inflammation. Richards tells us that frying eggs at a high heat "can lead to the production of harmful compounds, such as oxidized cholesterol, which may contribute to inflammation and atherosclerosis."

So, how should you cook your eggs instead? Luckily, there are plenty of healthy options. "Boiling, poaching, or baking eggs are healthier alternatives that preserve their nutritional value without introducing excessive unhealthy fats, making them a preferable choice for individuals aiming to support heart health," Richards concludes. Got it!

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Soda Water Is The Extra Ingredient You Need For Perfect Whipped Hummus - Yahoo Life

Hummus is one of those dishes that can be modified and customized endlessly. Whether you're skipping out on certain ingredients, adding different garnishes, or switching out the chickpeas for another protein entirely, there's definitely a lot of artistic license to be taken when crafting different versions of this dip. It's not even that surprising to come across unexpected ingredients such as baking soda in some recipes. Another addition that can improve any hummus recipe is soda water.

You might wonder what a nearly-flavorless ingredient typically used in cocktails and sodas could possibly do for a chickpea-based dip. After all, a punchy garnish or seasoning seems a lot more effective for boosting your hummus. It may not be strongly-flavored, but soda water shouldn't be underestimated. Rather than imparting a vibrant flavor, seltzer mostly improves the texture of humus, adding an extra level of creaminess. The chickpeas in hummus already need to be blended with water or another liquid, and replacing some or all of it with seltzer makes it super easy to incorporate into your recipe.

Read more: The 14 Best Sugar-Free Sodas Ranked

What Happens When You Add Soda Water To Hummus?

Hummus with lemon and pita - Kcline/Getty Images

While there will be a noticeable effect when you add soda water to your homemade hummus recipe, don't expect the hummus to bubble up a whole bunch. The effect will be much more subdued than that. The carbonation in the seltzer will add a slightly airy texture to the hummus, especially when you blitz the entire thing in a blender or food processor. This is what will give it a silkier, creamier, whipped consistency that will blow you away.

The taste of the hummus will also have some light, fizzy notes to it that make it more refreshing and interesting to eat. This special quality won't last long, however. The carbon dioxide in the dip will dissipate over time, the same way that it does when you open a can of soda. While this doesn't mean that you can't refrigerate leftover hummus for later, it will be at its lightest and creamiest right after you mix in the soda water. In other words, serve the dip right after blending and enjoy as much of it as you can. Leftovers will be tasty, but won't have the same effervescent, super-creamy quality.

How To Add Soda Water To Hummus

Hands holding soda siphon - Oleksandr Kostiuchenko/Shutterstock

There aren't any special techniques for adding soda water to hummus -- just toss it into the food processor or blender along with the rest of your ingredients. It is a good idea to use soda water straight off of a soda siphon, if you have one. Otherwise, you'll want to open a brand new bottle of seltzer or club soda for your hummus, since any already-opened bottles will have diminished amounts of carbon dioxide. You might end up with lackluster hummus that doesn't have the proper "whipped" effect.

It won't take much soda water to create creamy and slightly fizzy hummus. Around 5 tablespoons per batch should do, give or take a tablespoon, depending on how big your batch is and how strong you want the seltzer effect to be. As a final note, if you're not a fan of tahini, soda water can be your best friend, since it adds silkiness without the need for the sesame paste. Your hummus will still come out plenty creamy, so you can replace the tahini with no adverse effects on your dip.

Read the original article on Daily Meal.

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Rosalynn Carter's Strawberry Cake, Recipe and Review  Parade Magazine
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Ina Garten Just Shared a Sneak Peek of a 3-Ingredient Recipe From Her Upcoming Cookbook - EatingWell

Whenever Ina Garten mentions her upcoming cookbook, naturally our ears perk up. While she still hasn’t revealed the expected publication date, she did give the next best thing: a sneak peek of a featured recipe.

In a recent interview with BBC News, Garten shared a 3-ingredient drink that’s light and refreshing just in time for the new year. Fruity and alcohol-free, it seems incredibly simple to recreate at home. 

“I’ve made some watermelon lemonade, I’m working on it for my next cookbook so it’s a process,” Garten says to BBC’s Katty Kay before pulling out the pitcher from the refrigerator.

According to Garten, the drink only consists of 3 ingredients: watermelon, pre-made lemonade and strawberries. She pours it over ice to serve and tops off each glass with mint from her garden for an aromatic flair.

Kay says she’s surprised that she can taste the strawberry in the drink, and Garten claims her goal in each recipe is to embrace every ingredient added.

“What I’m always looking for is layers of flavor,” she explains to Kay. “Not too many layers, but that you can taste them all the same way.”

Before they finish their drinks, Garten says that the drink may be too thick for her liking. That’s when Kay suggests adding a splash of soda water to thin it out and to take it up a notch. The Barefoot Contessa calls it a “great idea” and pulls out the San Pellegrino she has on hand.

“I like the color better,” Garten says about this adjustment before giving the upgraded mocktail a sip. She calls the new drink “a little more refreshing” while Kay names it “perfect.” If you'd prefer less bubbles, try our own Watermelon Lemonade.

We can’t wait to see what version Garten decides to publish in her cookbook. For more easy mocktails, check out these non-alcoholic drinks to please any crowd.

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Ina Garten Just Shared a Sneak Peek of a 3-Ingredient Recipe From Her Upcoming Cookbook - EatingWell
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The miracle skincare ingredient that's like a 'support bra for your skin' - The Telegraph

Drumroll please… peptides are currently in the skincare spotlight. As an ingredient in moisturisers, they’ve been on the scene for years. Today, however, they’ve become a true headline act. TikTok can’t get enough of them, Google searches have skyrocketed and many more products are peptide-packed.

So what are they? Basically, they’re short chains of amino acids, which occur naturally in the body and are the fundamental building blocks of proteins, such as collagen, elastin and keratin. These proteins give skin its structure, strength and elasticity, declining as we age.

When it comes to skincare, peptides fall into four broad categories. Carrier peptides ferry trace elements such as copper and are involved in repair processes, while signal peptides act as messengers to prompt (ie trick) skin to produce more collagen and other proteins – a classic example, from noughties skincare, is palmitoyl-pentapeptide-4, which goes by the trade name Matrixyl.

The others are enzyme-inhibiting peptides, which slow the breakdown rate of collagen, and neurotransmitter-inhibitors implicated in modulating messages sent to muscles, so the theory goes they can help relax lines in a mild Botoxy kind of way (kind of). 

So why the sudden renewal in peptide interest? It’s partly because ongoing research has not only provided further evidence of efficacy but has also uncovered peptides that have useful actions, such as barrier strengthening and line softening. 

Left to right: Balance Me Tripeptide Plumping Cloud Cream balanceme.com; Trinny Plump Up Peptide + HA Serum trinnylondon.com; No7 Future Renew cream boots.com

However, as there are thousands of different peptides in existence, some of which might prove fandabbydozzy in skincare, while others do sweet FA, it hasn’t been a quick process. Equally, researchers have had to figure out how stable they are, how well they penetrate the epidermis and how they interact with other ingredients.

But skincare strides have been made. After 15 years of research, the Boots No7 Future Renew range (starting at £24.95, Boots) has unveiled its own peptide blend which it calls ‘Pepticology’, proven to encourage the production of 50 repair proteins in skin cells. This works in synergy with vitamin C, hyaluronic and niacinamide, designed to smooth lines, moisturise, firm and even up tone. 

Three peptide cocktails that I’m loving hail from three women I respect in the beauty business. One is from Marcia Kilgore’s Beauty Pie brand, namely Youthbomb Breakthrough Repair Cream (£49, members; £175, non-members, Beauty Pie). This contains three per cent nouripeptides, derived from rice, and a cocktail of other actives such as GGA, which moisturises and refines texture, and wakame, an algae known for its soothing and antioxidant actions. It made my skin look more even and luminous. Lightweight, it absorbs quickly, so very dry skins might prefer something richer from the Youthbomb line.

Rebecca Hopkins, co-founder of Balance Me, is on to a whippy-dippy winner with her Tripeptide Plumping Cloud Cream (£45, Balance Me). With the addition of ceramides and hyaluronic acid, it has a bouncy texture and gives skin a beautiful all-round boost, refining lines, while increasing glow.

And lastly but not leastly, Trinny Woodall is rightly proud of her two peptastic products, Plump Up Peptide + HA Serum (£69, Trinny London) and Bounce Back Intense Peptide Moisturiser (£49). Both bring a cushiony quality to your complexion. Trinny says, ‘Peptides are some of the smartest ingredients out there and are now a firm favourite in my routine. Used regularly, they can have magnificent long-term effects. I see them as the support bra for your skin.’ 

If it’s a pep talk you need, listen to Trinny.

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Our Most Viral Dessert Recipe This Year Has a Shocking Secret Ingredient - Yahoo Life

It sounds weird, but it makes sense.

Caramelized on the outside, fluffy, soft, and tender on the inside, our Country Apple Dumplings are one of the most blissful bites of the season. They have all the coziness of an apple pie but in a sweet, personal-sized package.

When we posted a recipe video of our favorite apple dumplings on social media, it immediately went viral, gaining over 18 million views in less than a week. But, this wasn't just because the dessert dumplings looked so tasty (although they did)—it was because of the simple, yet shocking, method for making them.

Let's put it this way: This is the kind of dessert you’re proud to serve, but not necessarily willing to share the recipe for. It relies on a secret ingredient you've probably never cooked with, let alone baked with before, but we promise it's the key to the unbeatable flavor and texture of this 5-star dessert.

Allrecipes Senior Editorial Director Ashley Kappel found this recipe years ago and has adopted it as one of her seasonal staples, yet she still stashes the final ingredient away from guests. 

“These dumplings are now a go-to favorite to make for friends,” Kappel says, “and it's always fun to make them guess the secret ingredient. So far, no one has guessed correctly!”

The Surprising Ingredient in Country Apple Dumplings

Believe it or not, this recipe calls for an entire can of Mountain Dew to be poured right on top of the dumplings before baking. Yep, lemon-lime soda is the key to the perfectly golden, warm, and delightful dumplings.

“Oh my goodness—who knew that fresh apples, crescent roll dough, and citrus soda could make such a wonderful treat?” shared recipe creator docswife.

This might seem like an obscure addition, but using soda in this recipe makes a lot of sense.

Not only does it contribute a slightly tart and citrusy flavor to the otherwise sweet apple treats, but it also helps create a nice, crackly caramelization on the crust when blended with melted butter. The added moisture keeps the dumplings soft and tender, while the touch of carbonation ensures extra fluffy pastries every time.

“The Diet Mountain Dew adds this very specific lemon-lime fizz and brightness to the dish that somehow makes it less rich but more flavorful,” adds Kappel.

Sure, this dessert is simple, but the unexpected addition gives it unique characteristics that make it far more memorable than other apple dishes in your rotation. “My husband loves them so much he never asks for apple pies anymore,” says Allrecipes reviewer michelelumadue.

“Wow. I have to admit that this seemed like a weird way to make these, but you can’t argue with success,” comments Allrecipes user JohnGuy.

How to Make Easy Apple Dumplings with Mountain Dew

All you do is wrap a single triangle of crescent roll dough around a fresh apple slice until totally sealed, then place the prepared dumplings in a rimmed 9x13-inch baking dish. Pour a mixture of melted butter, sugar, and cinnamon over the dough, and finally, pour the soda right on top. After 35 to 45 minutes in a 350 degree F oven, the crispy, sweet treats are ready to be devoured (with or without a scoop of vanilla ice cream).

Our community has loved this recipe for so long, they’ve figured out how to tweak it for every preference. Per the recipe reviews, some members have swapped out Mountain Dew for Diet Mountain Dew or even Ginger Ale for a different flavor profile. Others suggest adding a pinch of nutmeg and allspice to incorporate even more fall flavor.

You can cut back on the sugar or swap in brown sugar without issues, or double up on the apples in each triangle of dough for a heftier fruit filling. When the weather warms back up, swap in peaches for apples and you’ll have a delicious summertime goodie.

No matter how you bake it, this Allrecipes Test Kitchen-approved recipe is ready to become your new go-to apple dessert.

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