Crisp Cucumber Salsa

Ingredients

* 2 cups finely chopped cucumber, peeled and seeded
Armenian (Serpent) Cucumbers are supposed to be “burpless”
* 1/2 cup finely chopped seeded tomato
* 1/4 cup chopped red onion (I prefer Vadallia)
* 2 tablespoons minced fresh parsley
* 1 jalapeno pepper, seeded and chopped (I prefer Anaheim)
* 4-1/2 teaspoons minced fresh cilantro
* 1 garlic clove, minced
* 1/4 cup reduced-fat sour cream
* 1-1/2 teaspoons lemon juice
* 1-1/2 teaspoons lime juice
* 1/4 teaspoon ground cumin
* 1/4 teaspoon seasoned salt

* Baked tortilla chip scoops

Directions

In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Nutrition Facts

1/4 cup: 16 calories, 1g fat (0 saturated fat), 2mg cholesterol, 44mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein

Sources: specialtyproduce.com, gardnersmagazine.com, and tasteofhome.com

Popcorn Protein Boosts

Published on May 4, 2026

Medically reviewed by Simone Harounian, MS

Popcorn makes for a great snack, but a normal 3-cup serving only contains 3 grams of protein.1 If you want something more filling or you’re looking to support muscle growth, adding a protein-rich topping is one of the easiest fixes.

1. Protein Powder

Protein powder is an easy way to boost your popcorn’s nutritional content. It’s a concentrated source of protein, with around 25 grams per scoop, depending on the variety.34

Protein powder is usually added to water or milk to make shakes, but it can also be sprinkled on top of popcorn like any other dry seasoning.

There are lots of different varieties of protein powder out there—from whey protein to vegan options like soy or pea protein—so you can find one that best suits your dietary needs.5

How to add it to your popcorn: Add a tablespoon or two of your favorite protein powder to warm popcorn, using a small amount of olive oil or another healthy fat to help it stick. Choose an unflavored protein powder if you want to maintain a normal savory popcorn flavor profile. For something sweeter, pair vanilla- or chocolate-flavored protein powder with cinnamon and honey.

2. Nutritional Yeast

Nutritional yeast is an inactive form of yeast (the microorganisms used in beer-making and baking) that has a naturally savory, cheese-like flavor.6

When it comes to protein, nutritional yeast is considered “complete,” meaning it contains all of the essential amino acids—the building blocks of protein—that your body needs. One tablespoon provides about 3 grams of protein.78

There are other benefits to nutritional yeast, too. It has significant amounts of B vitamins and some minerals like iron, zinc, and magnesium. Nutritional yeast also contains beta-glucan, a type of dietary fiber linked to immune health and blood sugar benefits.9107

How to add it to your popcorn: Toss nutritional yeast over warm, lightly oiled popcorn, and try adding smoked paprika or garlic powder for even more flavor.

3. Peanut Butter Powder

Peanut butter powder is made by pressing roasted peanuts until most of the oil is removed. The powdery substance left behind, called peanut meal, is then combined with small amounts of sugar and salt to create that classic peanut butter taste.11

Peanut butter powder contains about 6 grams of protein per 2-tablespoon serving. That protein is highly digestible, meaning your body can break it down easily and absorb over 90% of it.

It also has:

Vitamins A, B, E, and K
Fewer calories and less fat than normal peanut butter
A non-beany aftertaste (unlike soy-based proteins)

Some peanut butter powders contain added sugar, so check the label if you’re watching your added sugar intake.11

How to add it to your popcorn: You can try mixing peanut butter powder with curry powder and salt for a savory coating, or combine it with maple syrup for something sweeter.

4. Parmesan

Parmesan is one of the highest-protein cheeses available, with around 8 grams of protein per grated ounce.14

It also provides 242 milligrams of calcium per 1-ounce serving, which is 19% of the calcium that adults need daily.1514 Parmesan also contains virtually no lactose, making it easier on the digestive system.16

How to add it to your popcorn: Grate Parmesan over warm popcorn so the cheese melts slightly. Finish with black pepper, red pepper flakes, or dried herbs like basil and oregano for a greater flavor boost.

5. Pumpkin Seeds

Pumpkin seeds, also called pepitas, are a popcorn mix-in that can provid extra crunch and a protein upgrade—a 1-ounce serving offers nearly 9 grams of protein.17

Additionally, pumpkin seeds contain healthy fats and micronutrients like magnesium, potassium, zinc, and selenium. In pumpkin seeds, you’ll also find tryptophan—this essential amino acid is used to make hormones that support mood, sleep, appetite, and more.1819

How to add it to your popcorn: For best (and crunchiest) results, sprinkle pumpkin seeds on top of popcorn just before eating. Dry-roasted, lightly salted seeds work well in both savory and sweet popcorn bowls.

6. Roasted Chickpeas

Add roasted chickpeas to your popcorn for a crunchy mix-in that makes your snack more filling. A one-third cup of cooked, salted chickpeas has 4.8 grams of protein.20 This chickpea protein has high bioavailability, meaning your body absorbs most of what you eat.21

Beyond protein, chickpeas are also a good source of fiber and essential minerals, including calcium, magnesium, zinc, and iron.21

How to add it to your popcorn: You can find pre-roasted chickpeas at most grocery stores. Otherwise, making your own is simple: Drain and dry canned chickpeas, toss them with olive oil and preferred spices, then roast in the oven until crispy. Mix them in with your popcorn.

How To Build a High-Protein Popcorn Bowl

To add more protein to your diet and spice up your snack routine, consider combining two or three protein-rich toppings or mix-ins with your popcorn. Here are three bowls worth trying:

Cheesy: Toss popcorn with olive oil. Add a sprinkle of nutritional yeast, unflavored protein powder, Parmesan, and a handful of pumpkin seeds.
Nutty and savory: Combine roasted chickpeas with peanut butter powder and a pinch of cumin or curry powder.
Sweet: Mix vanilla protein powder with peanut butter powder, drizzle honey over the finished bowl, and finish with a pinch of cinnamon. You could also add cacao powder for a chocolatey twist.

Cheesy Garlic Buns

VIDEO

- Beat whites of 6 eggs till stiff
- Fold in shredded cheese, garlic powder, and spices
- Put on baking sheet and bake at 350º until browned

From the video:

Ingredients 🛒

🥚 1 cup egg whites, whipped to stiff peaks

🧀 1 cup shredded cheese (sharp cheddar or mozzarella)

🧄 1 teaspoon garlic powder

🌿 1 teaspoon dried oregano, basil, or Italian seasoning

Perfect for snack time, appetizers, low-carb meals, or a quick savory bite, these cheesy garlic bites are full of flavor without needing bread or flour.

Sally’s Brioche

Here is my recipe.

Sally’s Baking Addiction . com

Ingredients You Need

You need 7 ingredients altogether. They’re the same ingredients in my soft dinner rolls, which is also a rich dough. However, brioche requires more butter, sugar, eggs… and a bit more time!

The other main difference you’ll see between this recipe for brioche compared with many of my yeast bread recipes is the temperature of the milk, eggs, and butter. We’ll get into that below, when I walk you through the steps.

Flour: You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.
Yeast: You need 2 and 1/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).
Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.
Salt: You can’t make flavorful bread without salt!
Milk: For the softest brioche, use whole milk.
Eggs: 3 eggs provides structure and richness.
Butter: Butter promises a flavorful, soft, tender brioche. You’ll add it in later, a little at a time.

To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread, which is one of my favorite cookbooks for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.

A Key Step: Plasticizing the Butter

Success Tips for Making Brioche

Use a stand mixer: Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.
Keep things cold: The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you’re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).
Give it a rest: Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12–16 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread’s flavor.
Use a kitchen scale: In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.
Tent with foil: Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.
Let it cool: As tempting as it is to slice into warm, freshly baked brioche, it’s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn’t had time to escape. This is true for most breads, including yeast bread and quick bread.

Should I use European-style butter in homemade brioche?

You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82–85% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn’t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It’s what we used in many test loaves.

Can I bake the brioche dough into rolls?

Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8 below. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.

Can I braid this brioche dough?

My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre shape instructed in the recipe below.

Homemade Brioche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews

Author: Sally McKenney
Prep Time: 15 hours (includes rises)
Cook Time: 40 minutes
Total Time: 15 hours, 40 minutes
Yield: 1 loaf; 8-10 slices

Learn how to make homemade brioche, an irresistibly rich, buttery bread with a soft, tender crumb. This recipe is a 2-day baking project, since the dough rests in the refrigerator overnight to lower its temperature, as well as develop proper flavor and texture. A stand mixer fitted with a dough hook is essential for best success. Be sure to use cold milk, eggs, and butter. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Ingredients

3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons salt
1/2 cup (120ml) whole milk, cold
3 large eggs, cold
1/2 cup (113g; 8 Tbsp) unsalted butter, cold
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the milk and eggs, and mix on medium-low speed for 3 full minutes, until the dough comes together and forms a rough mass around the dough hook. It will be shaggy at first, but just keep mixing until it comes together. Stop the mixer and scrape down the sides of the bowl as needed.

1. Increase the speed to medium and let the mixer run for 8–10 minutes. Do not shorten this time. The dough should wrap itself around the dough hook and be slapping the sides of the bowl. If that isn’t the case after about 8 minutes, add a little more flour, 1 Tbsp at a time, and keep mixing.
2. Plasticize the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut the cold butter into 8 equal pieces. Lay the pieces out on the parchment. Place a second sheet of parchment paper on top of the butter. Using a rolling pin, pound the butter to flatten it to about 1/16th of an inch thickness, or about 2mm. If the dough is not yet ready for the next step, transfer the butter, still between the sheets of parchment, to the refrigerator. The butter must be cold.
3. With the mixer running on medium-low speed, add the butter, 2 pieces at a time. Use a knife or offset spatula to scrape the pieces of butter off the parchment paper and add them to the mixing bowl. Wait until the butter has completely incorporated into the dough before you add the next 2 pieces—this can take about 2 minutes. If the butter gets stuck to the side of the bowl, stop the mixer and scrape it down with a spatula. Once all 8 pieces of butter have been added, increase the speed to medium and let the mixer run for another 2 minutes (again, the dough should be slapping the sides of the bowl), until the dough is smooth, shiny, and elastic. It will be very soft.

1. Refrigerate the dough: Grease a large bowl with butter, oil, or nonstick spray. Shape the dough into a ball and place it in the bowl, turning it to coat the dough in the butter/oil. Cover tightly and refrigerate for at least 12–16 hours, or up to 48 hours.
2. Grease a 9×5-inch loaf pan.
3. Shape the brioche: Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces. A bench scraper is always helpful for cutting dough. (Tip: If you have a kitchen scale, weigh the dough, then divide that number by 6 so you know how much each piece of dough should weigh. For example, if the dough weighs 850g, aim for each piece of dough to weigh around 140–145g.) Shape each piece into a smooth ball, and place in the prepared loaf pan, staggering the dough balls in a zigzag pattern.
4. Cover the loaf lightly and let it rise at room temperature for 1.5 to 2 hours until it’s puffy and just reaches the rim of the pan.
5. Adjust an oven rack to a lower position and preheat the oven to 350°F (177°C).

When the brioche has risen to the rim of the pan, brush the top of the loaf with egg wash. Bake for 35–40 minutes, until golden brown on top. For a more accurate test, insert an instant-read thermometer into the brioche; it’s done when the internal temperature reaches 195°F (91°C). If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I always tent aluminum foil over the loaf around the 20-minute mark.)
Let the brioche cool in the pan set on a cooling rack for at least 10 minutes, then carefully flip the bread out of the pan and onto the rack to continue cooling. Cool for at least 1 hour before slicing. (The crumb sets as it cools, giving you neat, fluffy slices—but if you sneak a warm piece, just know it’ll be extra soft!)
Cover leftover brioche tightly and store at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

1. Make Ahead Instructions – Overnight: See step 5. The dough must rest in the refrigerator for at least 12–16 hours, or up to 48 hours.

1. Make Ahead Instructions – Freezing: It is best to freeze the brioche dough after it has had its bulk fermentation, which is the refrigeration step (step 5). To freeze, shape the dough as indicated in step 7. Wrap each ball of dough in plastic wrap and place them all in a freezer-safe container or bag. Freeze for up to 3 months. Thaw the dough in the refrigerator overnight, then let the dough balls come to room temperature, place in the greased loaf pan, and proceed with step 8.
2. Special Tools (affiliate links): Electric Stand Mixer | Silicone Spatula | Rolling Pin | 9×5-inch Loaf Pan
3. Flour: I recommend using bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. If you can’t pick up a bag of bread flour, all-purpose is great in a pinch. The bread is still soft no matter which you use. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
4. Yeast: You can use active dry or instant yeast in this recipe. Follow all of the same instructions. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
5. Milk: I recommend using whole milk for the best, richest-tasting bread. Lower-fat or nondairy milks work in a pinch. Do not use nonfat milk.

Doubling this recipe: For best results, I recommend making two separate batches of dough.
Can I make this dough into smaller brioche rolls? Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9×13-inch pan. Proceed with step 8. Shorten the bake time to around 25–28 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. Bake time is around 25 minutes.
Can I braid this dough instead? My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the shape instructed (2 staggered rows of the dough balls in the loaf pan), which is called Brioche Nanterre.

Recipe adapted from Basic Brioche Dough in Big Book of Bread by King Arthur Baking Company

Find it online: https://sallysbakingaddiction.com/homemade-brioche/

Costco Price Tags

The Secret Code To Understanding Costco Price Tags

BOTTOM LINE FROM GRANDPA:
BEST BUYS: 0.x7 :: 0.00
GOOD BUYS: 0.88 :: Upper Right *
UNKNOWN STATUS: 0.49-0.89 :: Date Bottom Right
FULL PRICE: 0.99

People love Costco because they can find amazing deals on thousands of items for everyday needs, the prices stay relatively stable, and the return policies are fair, if not generous. What most shoppers don’t realize is that the retailer’s price tags contain hidden information beyond an item’s cost. The secret? It’s in the numbers.

We scoured Reddit posts authored by current and former Costco employees, in addition to content from personal finance creators such as @ecommjess and @financeunfolded, to crack the retailer’s price tag code. Keeping just a few of these tips in mind can help you understand when to jump on a deal, when to wait, and when an item is saying “farewell” forever.
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1. Full-Priced Items Always End in .99

If a price tag ends in .99, you’re looking at a full-priced item. The price tag means that this is the best deal Costco was able to get from the supplier, and there haven’t been any further markdowns. You’re still getting a great deal compared to other supermarkets with less leveraging power, but as far as Costco goes, you aren’t seeing added savings on top of the already-low price.

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2. Other 9s Are Discounted by Manufacturers

Products ending in .49, .59, .69, and so on (up to .89) represent special offers from manufacturers. This is done for a variety of reasons, from trial runs on new items to attempts to boost low sales. It’s not guaranteed that these products will stay at that price — they could go up if sales do well and the manufacturer sees a need for more, or they could drop even lower if they don’t fly off the shelves. If it’s a product you’re interested in, it’s a good idea to grab it now, in case the price goes up later.
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3. 8s Mean Manager Discounts

You’re likely to see full-priced items sold at a discount if you can wait to make your purchase. Costco managers will mark certain products down for faster sales before they replenish their inventory, and these decisions are reflected right on the price tag. You’ll sometimes see price tags ending in an 8, which means an item has been reduced for quick sale.
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4. .00 Also Means Low Stock for Quick Sale

You’ll also notice price tags ending in .00, which signals that a product has been marked down to get it off the shelves fast. Tags that end in an 8 or .00 generally represent discounts on a local level, which are, again, determined by management to get products out of the store as quickly as possible. If you spot tags ending in these numbers, those items are nearly out of stock and probably won’t be there if you come back for them later.
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5. Great Deals End in a 7

If you see a tag ending in the number 7, such as .97, you’re looking at a fantastic offer that won’t last long. These tags represent clearance or markdown items that didn’t sell well, and management wants them off the shelves to make space for something fresh. These discounts may include perishable goods that are about to expire or overstocked items.
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6. Check the Upper Right Corner for an Asterisk

An asterisk on a price tag, regardless of the number, means the item number is pending delete in the system, according to a Costco employee’s Reddit post. This happens for a few reasons — either an item is being discontinued, they’re changing the packaging (the most common cause), or it’s only available seasonally. The item won’t be restocked in its current form, however, so if it’s something you really love, you may want to ask a manager for clarification.
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7. Don’t Overlook the Bottom Corner

Already-fluent Costco tag readers will want to keep this tip in mind — look for the date listed on the tag. You’ll see it in the bottom right corner, and it will tell you in an instant when the price was last changed. If it’s been weeks without any movement, the item may be set for a price drop soon.

Shredding Chicken Hack

The Plastic Bag Chicken Shredding Hack

This isn’t the first rotisserie chicken-shredding method to take off online, but it’s certainly one of the most original. Why? Because it all takes place in a zip-top bag. Here’s how to do it.

Start by cutting the string (or plastic) trussing on the legs. Then place the whole chicken in a gallon-sized bag, zip it up, and go to town.

Use your fingers to prod, poke, and pull the meat from the bone. After about a minute of working, you should have a full bag of loose meat. Then, fish out the bones, and your bag of chicken is prepped and ready to toss in the fridge or freezer for easy future meals.

Sally’s Buttercreme Frosting

This is a brief recipe. See Sally’s main page for more detail.

Find it online: https://sallysbakingaddiction.com/vanilla-buttercream/

Vanilla Buttercream Frosting

4.7 from 149 reviews

Author: Sally McKenney
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2.5 cups

This is my favorite vanilla buttercream. It’s the perfect vanilla frosting that’s simple, creamy and smooth and tastes unbelievable on vanilla cupcakes!