The Best Homemade Croutons

Very rarely is there anything known as "leftover bread" in our house, but when there is, the first thing I think to make are croutons. (And if you follow me on Instagram, you already know the secret to great croutons: butter). Croutons are, of course, fantastic on salads and soups, but these babies also make a delightful, buttery snack when you're just craving something savory. (Let's just say, my croutons rarely make it to a salad).

I used dried thyme and crushed red pepper flakes in this recipe, but croutons are versatile little numbers - so feel free to use any of your favorite savory spices and/or dried herbs.

The Best Homemade Croutons
Yields: About 3 cups
-1/2 day-old baguette, cut into bite-sized cubes
-5 tablespoons unsalted butter, melted
-Dried thyme
-Crushed red pepper flakes
-Salt and black pepper, to taste

Directions:
1.) Preheat oven to 350 degrees.
2.) In a large bowl, carefully mix bread cubes with the melted butter. Season with thyme, crushed red pepper flakes, salt, and black pepper. Stir to coat.
3.) Spread bread cubes in an even layer on a baking sheet. Bake for about 15 minutes, turning once halfway through cooking.

*Store in an airtight container in the pantry for up to one week, or in the freezer for up to 6 months.

Buttery, salty, addictive cubes of carbs. Best of luck saving them for a salad......

Lemon Yogurt Bread with Cardamom Syrup

Cardamom: the unsung, spice cabinet hero.

Leftover vanilla yogurt left with me the burning question: How can I bake this into something delicious? I'm not a huge eat-yogurt-by-itself person, so baking was my only initial thought. So when I found Ina Garten's (aka Barefoot Contessa aka my culinary idol) recipe for Lemon Yogurt Cake, I decided to tweak it slightly to accommodate what I already had in my kitchen. And the addition of cardamom was necessary to celebrate fall, the colder weather, and to make my kitchen smell absolutely amazing.

Lemon Yogurt Bread with Cardamom Syrup
Adapted from Barefoot Contessa
-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup vanilla non-fat yogurt
-1 1/3 cups granulated sugar, divided
-3 large eggs
-2 teaspoons grated lemon zest (2 lemons)
-1/2 teaspoon pure vanilla extract
-1/2 cup vegetable oil
-1/3 cup freshly squeezed lemon juice
-1/4 teaspoon cardamom

Directions:
1.) Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 loaf pan.
2.) In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, large bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
3.) With a rubber spatula or spoon, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
4.) Meanwhile, cook the 1/3 cup lemon juice, remaining 1/3 cup sugar, and cardamom in a small pan until the sugar dissolves and the mixture is mostly clear (besides the cardamom specks). Set aside.
5.) When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar-cardamom mixture over the cake and allow it to soak in. Cool.

*Can't eat the whole loaf within 5-6 days? Freeze the leftovers!

Super moist, super lemon-y (don't use the fake stuff!), with just a hint of the aromatic cardamom. Alongside a cup of coffee (or tea)? Fall morning heaven.

What are your favorite uses for leftover yogurt?