Lexi Harrison

HOMEMADE GATORADE for episode 18 of Better Than Store-Bought! 🍋💦🥵 Comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 Before we started Crowded Kitchen together, my mom used to coach high school cross country and track. She’s always been really interested in nutrition, so one summer she figured out how to make homemade gatorade to keep the team hydrated during summer training! I’ve been running a lot this summer and it’s been insanely hot & humid almost every day, so I’ve been making her recipe to keep myself hydrated. We thought it would make for a fun episode of our Better Than Store-Bought series, since these are made with all natural ingredients that replenish important electrolytes (like potassium and sodium) and energy stores after a tough workout. All four flavors are delicious (fruit punch is my personal favorite!) and they are SO easy to make. They’ll keep for about 5 days in the fridge. Bookmark the recipes below 👇 or comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 Don’t forget to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! HOMEMADE GATORADE (each flavor makes 2 servings) NOTE: all of the fruit juices we use are unsweetened & 100% juice. If using sweetened juices, cut out the agave. 🍍🍒 Fruit Punch: 6 oz coconut water 3 oz tart cherry juice 2 oz pineapple juice 2 oz cranberry juice 1 oz lemon juice 1 oz agave or honey pinch of salt 🍋🍋‍🟩 Lemon Lime: 10 oz coconut water 2 oz lemon juice 2 oz lime juice 1 oz orange juice 1 oz agave or honey pinch of salt 🍊 Orange: 8 oz orange juice 6 oz coconut water 2 oz lemon juice 1 oz agave or honey Optional (for color): 0.5 oz cranberry juice pinch of salt 🫐 Blueberry: 8 oz blueberry juice 6 oz coconut water 2 oz lemon juice 1 oz agave or honey pinch of salt Whisk together all ingredients for each flavor in a large measuring cup or medium sized mixing bowl. Using a vessel with a spout will make transferring to bottles much easier. Transfer to bottles (or jars), secure with a lid, let them chill in the fridge, and enjoy! Lots more info + FAQS at https://www.crowdedkitchen.com/homemade-gatorade/

Homemade Graham Crackers for episode 17 of Better Than Store-Bought! These made for the BEST homemade s’mores!! @BobsRedMill #Partner Recipe below 👇 or comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 Graham crackers truly just taste 10x better homemade. They have so much more flavor than store-bought, and they’re no more difficult than making a simple dough, rolling it out, slicing and baking. The most important ingredient is @BobsRedMill 100% Stone Ground Whole Wheat Flour (plus their all purpose flour) for that characteristic nutty, rich flavor! Quality makes all the difference here, and you can NEVER go wrong with Bob’s Red Mill for baking 🫶 #BetterWithBobs We paired these with homemade marshmallows and good quality chocolate and it was SO DELICIOUS! Full recipe on our website - link in bio or comment ‘RECIPE’ below. Bookmark the RECIPE 👇 Makes ~14 6 tbsp unsalted butter, room temp 1/4 cup sugar 1/3 cup brown sugar 1 egg 1 tsp vanilla extract 2 tbsp honey 1 1/2 cups @BobsRedMill Whole Wheat Flour 3/4 cup @BobsRedMill All Purpose Flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt Cream the butter and both sugars for ~2 minutes. Add in the egg, vanilla and honey and mix until well combined. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and mix until the dough starts to come together. Transfer to a clean surface and knead with your hands until the dough comes together in a smooth ball. Shape into a rectangle, then wrap in plastic wrap and flatten into a wider rectangle (this will make it easier to roll out). Refrigerate for at least 1 hour or up to overnight. Preheat oven to 350˚F. Let dough soften at room temp for 10 minutes, then roll it out on a lightly floured surface into a ~16x10” rectangle (~1/8-1/4” thick). Cut into 2x5” rectangles (we used a paper template for even sizing) then place on parchment lined baking sheets. Score the dough down the middle lengthwise and widthwise, then dock (poke holes) in several places. Bake for 9-11 minutes, until golden brown and set. Let cool completely.

Bloody Mary Infused Vodka 🍅🌶️ for s2 ep. 5 of Infuse Your Booze! I honestly didn’t think a Bloody Mary could taste this good 😍 (Recipe below 👇) Since a Bloody Mary is vegetable-based, it only makes sense that the best possible version would be made with super ripe, in-season produce. We start by infusing the vodka with my fave tomatoes (homegrown would be even better!), cucumber, celery, Fresno pepper, lemon, dill, peppercorns and celery seed. It only takes 3-4 days to soak up all of that flavor, and then we strain it, puree the tomatoes and add them back in for extra flavor (and color!). To make the best possible cocktail, we also made homemade tomato juice (it’s actually pretty easy!) and then combined it with the infused vodka, lemon juice, pickle brine, and a few dashes of Worcestershire and tabasco sauce. So good! Bookmark the full RECIPE below 👇 and don’t forget to follow @crowded_kitchen for more seasonal infusions! Comment ‘LINK’ if you want us to send you the supplies we use for infusing 🫙 BLOODY MARY VODKA 2 small or 1 large ripe heirloom tomato 1 mini cucumber 1 stalk celery 1 small lemon, sliced into rounds 1 Fresno pepper, sliced in half 1/4 cup fresh dill 1 tsp peppercorns 1 tsp celery seed Vodka Add all ingredients to a large (1L+) jar, then cover with vodka, making sure that all of the ingredients are submerged. Let sit in a cool, dark place for 2-5 days (you can taste as you go). Room temp is fine. Strain out the vegetables. Add the tomatoes to a blender and purée. Strain through a cheesecloth to remove seeds/pulp, then add the tomato juice back into the vodka. You can keep this infused vodka stored in the fridge or at room temperature – the alcohol will prevent mold growth. To make the Bloody Mary, add the following to a cocktail shaker filled with ice: 1/2 cup tomato juice (Google ‘simply recipes homemade tomato juice’ for the recipe we used!) 1 1/2 oz infused vodka A few dashes Worcestershire sauce A few dashes tabasco sauce 1 tbsp lemon juice Optional: 1 tbsp pickle juice Strain into a glass with ice and add garnishes as you wish! Cheers! Questions on infusing? Let us know in the comments below 👇

Balsamic Grilled Chicken Salad with grilled peaches, corn, blackberries and our favorite pecan pumpkin seed brittle! #primalkitchenpartner This is the best salad we’ve made so far this summer! The chicken is marinated in Primal Kitchen Balsamic Dressing & Marinade, which doubles as our salad dressing. @Primalkitchenfoods products are made with top-notch ingredients (no high fructose corn syrup, canola oil or refined sugars!) and we can always count on them for max flavor 👌 I’ve been absolutely loving their new dipping sauces and have had them almost every night since I got them 😆 We also added in grilled peaches & corn, arugula, blackberries, cucumber, avocado, feta cheese and our go-to pecan pumpkin seed brittle that elevates just about any salad! RECIPE 👇 Grilled chicken: 1 lb chicken breast 1/2 cup Primal Kitchen Balsamic Dressing & Marinade Salad: 5 oz arugula 2 large or 3 smaller peaches, sliced into wedges 2 ears corn 6 oz (1 small container) blackberries 3/4 cup thinly sliced cucumber 1 avocado, diced or thinly sliced 1/2 cup feta cheese Primal Kitchen Balsamic Dressing to taste Pumpkin-Pecan Brittle (recipe pinned in the comments below 👇) Add chicken to a bowl or shallow container and toss in the balsamic marinade until well coated. Cover and refrigerate for at least 1 hour, or up to 8 hours. Meanwhile, preheat your grill to medium high (~400˚F). Lightly oil the grates. For best results, toss the sliced peaches in a little bit of oil and lightly brush the corn. Grill the chicken, corn and peaches. Peaches: 2-3 mins per side. Corn: 10-15 mins. Chicken: ~6 mins per side, until internal temp is 165˚F. Assemble the salad with arugula and all toppings, then drizzle with Primal Kitchen balsamic dressing to taste. Enjoy! You can find Primal Kitchen at any of your local retailers including Walmart, Target, Whole Foods, Sprouts, or shop online at primalkitchen.com using our discount code CROWDED20 for 20% off your order! #primalkitchen

Homemade Peach Ring Gummies for episode 16 of Better Than Store-Bought! 🍑🛟 Recipe below 👇 or comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 You only need 5 ingredients & they’re packed with real peach flavor! We like them plain or tossed in sugar and citric acid for a sour candy. The key to making homemade gummies that actually have a chewy/gummy texture (versus jell-o) is to dry them out at room temp overnight. They shrink and dry out, which concentrates the flavor AND gives you that perfect gummy texture! These contain SO much less sugar than most store-bought peach rings, and the real fruit flavor really comes across. Bookmark this post for the full recipe below 👇 You can also comment ‘recipe’ and I’ll send it straight to your DMs, along with the link to the molds we use in this video! Don’t forget to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! HOMEMADE PEACH RING GUMMIES 180g fresh or frozen yellow peaches (about ⅔ cup blended) 2 envelopes (~7g each, ~14g total) unflavored powdered gelatin 2 tbsp freshly squeezed lemon juice 2 tbsp honey or agave Optional: 1 ½ tsp tart cherry concentrate (or natural red food coloring) Add peaches to blender and blend until completely smooth. Optional: strain through fine mesh sieve. In a small bowl sprinkle gelatin evenly over lemon juice, then stir well. Let sit for 5 minutes. Combine peach mixture with honey or agave in a small saucepan over low heat, and stir until combined. Heat enough to melt the gelatin (>~120˚F), but don’t bring it to a boil, which will denature the gelatin. Add gelatin + lemon to the peach puree & stir until it’s completely dissolved. Let cool for 5 mins. Divide mixture between 2 bowls. Add tart cherry concentrate to one of the bowls and stir. Use 2 droppers simultaneously to fill up each ring, then refrigerate for an hour and a half to set. Remove from the molds and place on a wire rack, and let sit for 8 hours or overnight. The gummies will shrink significantly and achieve a more intense flavor and a chewy, gummy texture. FAQ + product links at https://www.crowdedkitchen.com/homemade-gummy-peach-rings/

Peach Ring Cocktail 🍑🛟 Recipe below 👇 We’ve been testing a recipe for homemade gummy peach rings (coming soon!!) and it inspired us to make it into cocktail form! It’s super easy to make with fresh peach purée, lemon juice, vodka, peach schnapps and grenadine for the red layer. It’s sweet, tart, refreshing and perfect for a summer Friday 🥂 Bookmark the recipe below 👇 and tag us if you make it!! Peach Ring Cocktail (makes 1) Ingredients: 2 oz fresh peach purée (1/2 of a large peach) 1/2 oz freshly squeezed lemon juice 1 1/2 oz vodka 1/2 oz peach schnapps 1/4-1/2 oz grenadine Add the peach(es) to a blender or food processor and blend until smooth. Optional: strain through a fine mesh sieve. (Alternatively, you can peel the peach before blending.) Fill a cocktail shaker halfway with ice. Add in the peach puree, lemon juice, vodka and peach schnapps. Shake well, then strain into a cocktail glass filled with ice. Pour in the grenadine, letting it settle at the bottom. Gently stir, then garnish with a peach slice and a peach ring. Cheers!!

Grilled Peach & Burrata Flatbread with pesto, arugula and tomatoes 😍🍑🍕 Recipe below 👇 Grilling pizza dough is surprisingly easy and a delicious way to make pizzas and flatbreads at home! We topped this one with pesto, thinly sliced heirloom tomatoes, grilled peaches, burrata, arugula, basil, olive oil, hot honey, flaky salt and black pepper. It was SO good and a must try summer recipe! It only took us 20 mins from start to finish, so it’s perfect for any occasion. This would also be delicious with prosciutto added! Bookmark the RECIPE below 👇 and don’t forget to follow @crowded_kitchen for more easy, seasonal recipes! Ingredients: 8-10 oz pizza dough (we used store-bought) 1/3 cup pesto 2 peaches, sliced 1-2 heirloom tomatoes, thinly sliced 4-6 oz burrata 1/2 cup arugula 2 tbsp thinly sliced basil Olive oil Hot honey (or regular honey) Flaky salt and pepper Directions: Preheat your grill to medium. Oil the grates well (this is essential otherwise your dough may stick). Roll pizza dough into a long rectangle. Dock the dough with a fork. Place on the oiled grates and cook for 3-5 minutes, until it easily releases from the grill and has distinct grill marks. Flip and cook for another ~3 minutes, then remove from the grill. While the dough is on the grill, place peach slices on the grill and grill for ~3 mins on each side. Spread pesto on top of pizza dough, then top with peaches, tomatoes, burrata, arugula and basil. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Slice and enjoy!

The BEST summer fruit salad with watermelon, strawberries, cherries, raspberries, honey, lime & mint! 🍉🍓🍒 You might not think a fruit salad needs anything other than, well, fruit…but adding a few extra ingredients makes this fruit salad go from boring to the side dish that your guests won’t be able to stop eating! We’ve made this salad SO many times and have never gotten a negative review. It’s always a crowd pleaser! Give it a try for July 4th (tomorrow!!) or really just for any occasion this summer. Bookmark the recipe below 👇 or comment ‘RECIPE’ and we’ll send the recipe straight to your DMs! Don’t forget to follow @crowded_kitchen for more easy, seasonal recipes 🍉☀️ WATERMELON FRUIT SALAD (serves ~6) Ingredients: 4 cups watermelon, cubed into 1 inch pieces 1 ½ cups strawberries, sliced into rounds 1 ½ cups raspberries 1 ½ cups cherries, pitted and halved 2 tbsp freshly squeezed lime juice 1 ½ tsp lime zest 2 tbsp honey or agave 1 tbsp of fresh mint, finely chopped Whisk together honey, lime juice and lime zest. Prep watermelon and berries and place in a large bowl. Drizzle dressing over top with the mint and lightly toss. This salad is best enjoyed fresh, so if you’re making it ahead of time, wait to toss with the dressing until just before serving! More details + substitutions on our website: https://www.crowdedkitchen.com/watermelon-berry-salad-with-lime-mint-dressing

Spanish Gin Tonics 🌸🥒🍋 are a must make this summer! | #QPartner 21+ We like to make beautiful fruit & herb infused ice cubes and then set up a DIY Spanish G&T bar with all sorts of garnishes, good quality gin, and the BEST Q TONIC WATER! The more garnishes, the better! It’s perfect paired with a beautiful charcuterie or a tapas spread for summer entertaining 🙌 If you’re not familiar with the Spanish Gin Tonic, it’s a version of the classic gin & tonic that became popularized in northern Spain in the early 2000s. They’re typically served in a large balloon wine glass and packed with all sorts of botanical garnishes to complement and enhance the flavor of your gin & tonic. They’re also truly an art form of their own! This is such a fun idea for a summer gathering – you can make the ice cubes ahead of time and set up a make-your-own Gin Tonic bar with all sorts of garnish options, so people can pick and choose. The most important part is to use good quality mixers! We always recommend @QMIXERS products for premium quality & ingredients, less sugar and max carbonation. Q TONIC WATER is made with real quinine (this is what makes it bitter) and organic agave, so it’s just subtly sweet. If you need to stock up on summer mixers, you can currently get 15% off of Q products on their official Amazon store using the code 15KITCHENQ! #QItUp DETAILS ON HOW TO MAKE THESE 👇 The beauty of the Spanish G&T is that you can customize it based on your personal tastes. I personally like mine citrus and herb-forward, so I make ice cubes with lemon, lime and grapefruit slices, as well as rosemary, mint, fresh lavender from our garden and juniper berries. Other garnish ideas include: other types of fruit (berries, stone fruit, etc), cucumbers, edible flowers, other herbs (basil, thyme, sage, etc), other spices (cinnamon, cloves, star anise, cardamom, etc) and even bitters. Once you choose your garnishes, simply add them to a large balloon wine glass with lots of ice, then add in 2 ounces of your favorite gin and 4-6 ounces of Q TONIC WATER. Salud! 🥂Let us know if you’re going to try these this summer!

Mango Passion Fruit Margarita Sorbet 😍🥭🍨🍹 for episode 3 of Boozy Sorbets! Recipe below 👇 You only need 6 ingredients and 5 minutes to make a batch! The hardest part is waiting for it to freeze, because omg this sorbet is SO. GOOD. Mango passion fruit is my #1 favorite flavor combination and I mean, you can never go wrong with a margarita!🍹 Because of the alcohol content, the sorbet stays nice and soft in the freezer, so it’s always easy to scoop. If you prefer, you can also just serve it right away as a frozen cocktail, but we think it’s such a fun and easy dessert for entertaining that your guests will absolutely love! You can easily make this without the alcohol – it’s still absolutely delicious with just mango, passion fruit, lime and agave! Bookmark the RECIPE 👇 and tag us if you make it! Don’t forget to follow @crowded_kitchen for more boozy summer sorbet recipes all summer ☀️ So far we’ve shared a sangria sorbet and piña colada sorbet – scroll back for the recipes! Ingredients: 4 cups frozen mango 2 cups frozen passion fruit* (we use @pitayafoods passion fruit cubes & get them at @wholefoods, @walmart or @krogerco) Juice from 3 limes (~1/3 cup or 2 1/2 oz) 1/2 cup agave 2 tbsp orange liqueur (triple sec, Cointreau, etc) 2/3 cup tequila Optional: a sprinkle of @tajinusa for topping Add all ingredients to a blender and blend until completely smooth. Transfer to a loaf pan or another container and freeze for at least 6 hours, or overnight. Due to the alcohol content, the sorbet will stay relatively soft, so serve right away after removing from the freezer! *If you can’t find frozen passion fruit, you can freeze passion fruit nectar or juice in ice cube trays instead.

Hot Honey, Peach, Prosciutto & Havarti Crostini 🍑🥖🧀 (Recipe below 👇) #RothPartner This is such a great flavor combination to try this summer: grilled baguette slices, @RothCheese Creamy Havarti, fresh peaches wrapped in prosciutto, a drizzle of hot honey + balsamic glaze and some fresh basil to finish it off! You get a little bit of everything in one bite: creamy cheese, sweet peaches, salty prosciutto and a little bit of spice 👌 Roth Cheese is always a go-to for entertaining (and more) in our house! Their cheeses are made in Wisconsin with milk from local farms and we love that each cheese comes packaged with different pairing & serving ideas 🧀 You can find @RothCheese Creamy Havarti & more of their cheeses in the deli section at a grocery store near you! #ReachForRoth #RothCheese Bookmark the RECIPE below 👇 and give it a try soon! Hot Honey Peach, Prosciutto & Havarti Crostini Ingredients: 1 baguette (~20 slices of baguette) Olive oil and salt to taste 8 oz @RothCheese Havarti, cut into 20 slices (or as many slices as the amount of baguette slices) 2-3 peaches, sliced into wedges 10 slices prosciutto, cut in half Hot honey Balsamic glaze Black pepper to taste Thinly sliced basil to taste Preheat grill to medium. Slice baguette, then brush both sides of each slice with olive oil and season with salt. Grill for 1-2 minutes per side (just long enough to toast both sides), then remove from heat and let cool. Wrap each slice of peach in a slice of prosciutto that’s been cut in half. Top each crostini with a slice of havarti cheese, then top with the prosciutto-wrapped peach. Assemble on a platter, then top with hot honey, balsamic glaze, black pepper and fresh basil to taste. MAKE AHEAD: You can grill the crostini ahead of time, and slice the cheese/prepare the prosciutto-wrapped peaches so you can assemble them quickly just before serving!

Homemade Fruit Snacks for episode 15 of Better Than Store-Bought! 🍓🍍🍉🍇 Recipe below 👇 or comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌 The first time we tried homemade fruit gummies, we weren’t impressed with the texture – it was more jell-o-like than chewy/gummy. After doing some research on how real gummy bears are made, we realized that if you leave them out at room temperature overnight, they shrink & dry out, which concentrates the flavor AND gives you that perfect gummy texture you’re looking for! The great thing about this recipe is that it’s SO versatile. You can really use any fruit. We chose strawberry, watermelon, pineapple and grapes to match the molds that we have and they were all absolutely delicious! These contain SO much less sugar than most store-bought fruit snacks, and the real fruit flavor really comes across. This is such a fun snack for kids and adults alike! Bookmark this post for the full recipe below 👇 You can also comment ‘recipe’ and I’ll send it straight to your DMs, along with the link to the molds we use in this video! Don’t forget to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks! HOMEMADE FRUIT SNACKS (we made 1 batch for each flavor) 170-180g fresh fruit (~1 cup blended) 2 envelopes (14g) gelatin 3 tbsp lemon juice 3 tbsp honey or agave Add fruit to blender and blend until smooth. Sprinkle gelatin over lemon juice in a bowl, then stir well and let sit for 5 mins. Add fruit purée & honey to a small saucepan over low heat and stir. Heat the purée enough to melt the gelatin (~120˚F), but don’t boil (this will denature the gelatin). NOTE: Pineapple (and some other fruits, like mango and kiwi) contains enzymes that will essentially “eat” the gelatin and prevent the gummies from setting. To deactivate the enzyme, you must heat the pineapple purée to at least 176˚F for about 8 minutes. Instructions continued in the comments below 👇 or head to www.crowdedkitchen.com/homemade-fruit-snacks/ for the full recipe (link in bio)

Peach Sweet Tea Bourbon 🍑🥃 for s2 ep. 4 of Infuse Your Booze! We mixed it with homemade lemonade for a peachy arnold palmer 😍 You can buy all sorts of flavored bourbon and whiskey, but none will taste as fresh and flavorful as a homemade infusion! It’s so easy to make your own infused spirits and it’s so much fun for summer entertaining! To make this, you just need fresh peaches, honey, bourbon and earl grey tea (or another black tea of choice). Bookmark the full RECIPE below 👇 and don’t forget to follow @crowded_kitchen for more seasonal infusions! Comment ‘LINK’ if you want us to send you the supplies we use for infusing, including the glass cocktail glasses with lids that we used in this video! They’re so much fun for coffee too 😍 🍑 Here’s how to make it: Fill a 32 oz jar about 3/4 of the way with fresh sliced peaches. Add in ~1/3 cup of good quality honey (more or less depending on how sweet you want it), then fill the jar with bourbon, making sure to fully submerge the peaches in alcohol. Give it a shake, seal the jar, then keep in a cool, dark place for 3-5 days. Gently shake every day or so. After a few days, add in 2 black tea bags. We used a glass weight to make sure they stayed submerged in the liquid. If you comment ‘LINK’ below, we’ll send you the link to the weights we use. Continue infusing for another 48 hours, then strain. You can keep the strained bourbon stored at room temperature. 🍋 To make the lemonade: We zested and juiced about 5 large lemons, until we got 1 cup of freshly squeezed lemon juice. Combine all of the zest with 1 cup of sugar, rubbing it together with your fingers to infuse the sugar with the oils from the peel. Let it sit for at least 30 minutes (or longer for more flavor). Combine the 1 cup lemon juice with 1 cup of water in a saucepan, then add in the sugar mixture, heating just until the sugar is dissolved. Strain out the lemon zest, then let cool and refrigerate until ready to use. We combined about 2.5 oz of the bourbon with ~5-6 oz of homemade lemonade and lots of ice and it was INSANELY good 👌 Let us know if you give it at try!!

Roasted Strawberry Dutch Baby Pancake 🥞🍓 (Recipe below 👇) If there’s one recipe that causes the MOST confusion on social media, it’s the dutch baby pancake! For starters, no, it’s not actually Dutch. The recipe traces back to a Seattle diner in the early 1900s, and it was allegedly based on a German pancake recipe. One of the creator’s daughters called it a “Dutch” baby, confusing it with “Deutsch” (German). Dutch babies are also often referred to as German Pancakes, but both names are common in the US! Additionally, the dutch baby pancake is very similar to the British Yorkshire pudding, although there are some key differences! Dutch babies are larger, typically sweet with sugar and vanilla (whereas Yorkshire pudding tends to be savory), they’re made with butter instead of beef fat, and they often contain more eggs. Hopefully that settles some of the confusion, because last year when we posted this, the comment section was wild 😅 Bookmark the RECIPE below and give it a try soon!👇 Don’t forget to follow @crowded_kitchen for more easy, seasonal recipes 🫶 Roasted Strawberry Dutch Baby (serves 2-4) Pancake batter: 1/2 cup all purpose flour 1/2 cup milk (room temp - can use nondairy) 2 eggs (room temp) 2 tbsp granulated sugar 1/2 tsp vanilla extract 1 tsp lemon zest 1/4 tsp salt 2 tbsp butter (can use nondairy) Roasted strawberries (these are so good, don’t skip them!) 1 pint strawberries, quartered (~2 cups) 1 tsp lemon zest 2 tbsp sugar Preheat oven to 425F. Place a 9” oven-safe skillet in the oven while it preheats. (We use cast iron.) Meanwhile, add all pancake ingredients except butter to a blender and blend until smooth. Let sit for 10-20 minutes while the oven heats. Toss together the strawberries, lemon zest and sugar, then transfer to a sheet pan. Once oven is heated, add butter to the pan and swirl until it’s all melted, then pour in the pancake batter right away. Place the pancake and the strawberries in the oven. Bake for 15-20 minutes, until the edges are puffy and golden brown and the strawberries are jammy. Top with strawberries and serve warm with maple syrup and/or powdered sugar. Enjoy!

Homemade Choco Tacos for episode 14 of Better Than Store-Bought!! 🍫🌮 Comment ‘RECIPE’ and I’ll send you the recipe + the link for the waffle cone maker straight to your DMs 💌 2 years ago, Klondike (sadly) discontinued the famous Choco Taco, and the ice cream aisle just hasn’t been the same since. So if you’re missing them, you’re going to have to make one from scratch! 🍦 We’re talking homemade waffle cone taco shells, homemade no churn fudge ripple ice cream, and an easy chocolate peanut coating 👌 There are a lot of components to this recipe, but it’s so worth it! And the good news is, if you want to shortcut it, there are several options: -Ice cream: you can easily sub with your favorite store-bought ice cream. You don’t have to stick to fudge ripple – any flavor will do! -Waffle cone taco shell: We used a waffle cone maker (comment ‘LINK’ and we’ll send you a DM with the one we used). You can also sub with store-bought stroopwafels – just warm them up for a few seconds, then bend them into a taco shape! Unfortunately the recipe is quite a bit too long to include in the caption here, but comment ‘RECIPE’ and we’ll send it straight to your DMs or just click the link in our bio for direct access! Don’t forget to follow @crowded_kitchen for more homemade versions of your favorite store-bought snacks 🫶 What do you guys want to see next in our series?! In case you’ve missed previous episodes, a few favorites we’ve made so far include homemade freezer pops, cheese-it’s, goldfish, pop tarts & more! Full recipe at: https://www.crowdedkitchen.com/homemade-choco-tacos/