Creamy Caramelized Onion Mashed Potatoes
My creamy caramelized onion mashed potatoes are rich, buttery, and full of flavor. You’ll caramelize 5 entire white onions, and…
READ: Creamy Caramelized Onion Mashed Potatoes
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Roasted Grape and Brie Crostini (guaranteed crowd-pleaser!)
For today’s Appetizer Week recipe, I have a throwback recipe for you that’s from…wait for it…13(!) years ago. That’s right, in case you didn’t know, I’ve been running Ambitious Kitchen for well over a decade. Time really flies.
These gorgeous, sweet, juicy, savory roasted grape and brie crostini are SO easy to make, and if you’ve never roasted grapes before, you’re in for an incredible treat. Pair them with creamy brie, honey, toasted walnuts, and sea salt? Match made in heaven.
These are the perfect app for any occasion, so be sure to add them to your Thanksgiving or holiday menu.
Everything you’ll need to make this roasted grape and brie crostini
I must tell you that roasted grapes, creamy brie cheese, and honey is one of the most delicious combinations that could ever be put on bread. The roasted grapes are sweet and perfect in every way. Here’s everything you’ll need to make the crostini:
- Grapes: we’re roasting up about 4 cups of red seedless grapes for this recipe.
- Olive oil: you’ll need a bit of olive oil for roasting the grapes and toasting up the baguette slices.
- Bread: I like to slice a French baguette to get perfect little crostini rounds.
- Brie: creamy, melty, and delicious paired with the sweet roasted grapes.
- For topping: I love adding a drizzle of honey, a sprinkle of sea salt, chopped, toasted walnuts, and a little chopped fresh rosemary for incredible flavor in every bite.
Easy ways to customize
Because the ingredients for this roasted grape & brie crostini are so simple, there are some fun, easy ways you can customize it to your taste preferences. Here’s what I recommend:
- Add a kick of heat. Feel free to swap the honey for store-bought hot honey, or melt the honey with a pinch of cayenne to give it a little kick before drizzling it onto the crostini.
- Choose your cheese. Gruyere, fontina, or havarti cheese would also work well in this recipe.
- Go extra savory. These crostini would be delicious with little slices of prosciutto, too, if you want an extra savory element.
- Try a new fruit. If you’re not a fan of grapes, I think roasted cherries would be a great alternative!
Roasted grape & brie crostini in 3 steps
- Roast your grapes. You’ll, of course, start by tossing your grapes on a baking sheet in a little olive oil and sea salt, then roasting at 400 degrees F until they’re slightly shriveled. Set them aside to cool.
- Toast your bread. Next, add your baguette slices to a new baking sheet, brush them with olive oil, top each one with a slice of brie, and bake them until the cheese is melted and the crostini are nice and golden.
- Assemble & serve. Carefully spoon the roasted grapes onto each crostini, drizzle with honey, and finish them off with a little sea salt, chopped walnuts, and rosemary. Serve & enjoy!
Jazz them up with toasted walnuts
Yes, you could add regular chopped walnuts, but toasting them makes them extra delicious. There are two easy ways to do it:
- Stovetop method: Add your chopped walnuts to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool before adding them on top of the crostini.
- Oven method: Preheat the oven to 350 degrees F. Place chopped walnuts on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that the nuts do not burn!
Can I prep them ahead of time?
I wouldn’t recommend fully assembling the crostini ahead of time as they’re best when enjoyed day of, but feel free to slice your baguette and brie slices 1-2 days ahead of time so that you can easily assemble them later!
Simply store your baguette slices in a reusable silicone bag at room temp until you’re ready to use them, and do the same with the brie slices, but place them in the refrigerator.
Storing tips
As I mentioned, these roasted grape and brie crostini are best when enjoyed warm the day of, but if you have any left over, feel free to store them in the refrigerator. Feel free to enjoy any leftovers cold, at room temp, or re-warmed in the oven.
More appetizers you’ll love
Get all of my appetizer recipes here!
I hope you love these roasted grape and brie crostini! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Roasted Grape & Brie Crostini
Beautiful roasted grape and brie crostini topped with a drizzle of honey and a sprinkle of sea salt. This easy, delicious grape & brie crostini is the perfect balance of sweet, savory, and sophisticated! Great for holidays, parties, girl’s nights, and weekend brunch.
Ingredients
- 4 cups seedless red grapes
- 2 tablespoons olive oil, divided
- 1 french baguette, cut diagonally into 1/2 inch slices
- 8 ounces brie cheese, sliced (you’ll need as many slices as crostini slices you have)
- 1-2 tablespoons honey, for drizzling
- Maldon sea salt, for sprinkling
- ¼ cup chopped toasted walnuts
- 1 teaspoon fresh diced rosemary
Instructions
-
Preheat oven to 400 degrees F. Add grapes to a nonstick baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with sea salt. Toss to coat grapes evenly and roast for about 15 minutes or until grapes begin to look like they might burst and shrivel a bit. Set grapes aside to cool. Keep oven temperature.
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Place baguette slices on separate baking sheet and brush each half with remaining 1 tablespoon olive oil. Top each with brie cheese slices and bake for 5-7 minutes until cheese is melted.
-
Spoon grapes on top of cheese and drizzle honey all over. Sprinkle with some walnuts, a little bit of sea salt then garnish with a little chopped rosemary. Makes approximately 20-24 crostini.
Recipe Notes
Feel free to double or triple the recipe to serve larger groups.
See the full post for tips, tricks, and ways to customize these crostini!
See the full post for tips, tricks, and ways to customize these crostini!
Nutrition
Serving: 1crostini (based on 20)Calories: 116calCarbohydrates: 12.9gProtein: 3.9gFat: 5.7gSaturated Fat: 2.4gFiber: 0.8gSugar: 5.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 15th, 2012, republished on March 9th, 2023, republished on December 26th, 2023, and republished on November 17th, 2025.
Blippi Learns Healthy Eating For Kids At Tanaka Farm | Educational Videos For Toddlers
Blippi Visits Tanaka Farm in in Irvine, California and goes fruit and vegetable picking to learn about healthy eating for kids. This fun video for kids teaches children about Fruits, Vegetables, Farms for kids, Healthy Eating and fun learning for toddlers.. Blippi learns and teaches toddlers. This Blippi episode for kids is a great way for your children to learn things like – Fruits – Healthy Eating For Kids – Learning Colors For Kids, Learning Shapes For Kids, Learning Numbers For Kids, Learning Animals!. Blippi makes educational videos for children where he explores the real world to explore the curiosity of our children.
For more Blippi videos and Blippi songs be sure to SUBSCRIBE to Blippi at https://youtube.com/Blippi?sub_confirmation=1
Thanks for watching this Blippi play and learn video with Blippi’s songs for toddlers and videos for toddlers.
BRAND NEW BLIPPI EPISODES:
More educational fun for kids with Blippi: https://www.youtube.com/watch?v=LfuEad93Ap0&list=PLzgk_uTg08P-UbUdr1x0gPdC5tVAixw8_
Blippi SInk Or Float: https://www.youtube.com/watch?v=astwv4c_iP0
Blippi Learns About Bubbles: https://www.youtube.com/watch?v=Enbvtr78mqo
Blippi Makes Healthy Fruit Popsicles: https://www.youtube.com/watch?v=CxKN-Aab3U0
Blippi The Pirate! https://www.youtube.com/watch?v=1jDjonQpLz0
Learn Machines with Blippi: https://www.youtube.com/watch?v=eTvrSLFWmLo&list=PLzgk_uTg08P_nhILV2WV8LEAeSwOmVqNQ
Learn Colors for Toddlers: https://www.youtube.com/watch?v=ckVB1i7OsUY&list=PLzgk_uTg08P9G2a3Fvm8sQJrrxhRdt_6U
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8 Unforgettable Keto Side Dishes That Will Steal the Show This Thanksgiving
Move over, turkey! These incredible low-carb side dishes are so delicious they might just become the main event. From creamy casseroles to perfectly roasted veggies, your holiday plate has never looked better.
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Dry Brine Turkey Recipe (Easy, Juicy & Flavorful)
This post may contain affiliate links. Read my disclosure policy.
Dry brine turkey for the juiciest, most flavorful bird with golden, crispy skin. An easy, no-mess method I make every Thanksgiving.
Herb and Salt-Rubbed Dry Brine Turkey
Looking for a foolproof way to roast a moist, flavorful turkey without the mess of a wet brine? A dry brine is the easiest, most reliable method I’ve tested over the years. Instead of submerging your bird in a big bucket of salty water, this method uses a simple mix of salt, herbs, and aromatics to season the turkey deeply and help the skin crisp beautifully in the oven.
I’ve been making my Thanksgiving turkey this way for the past few years, and it consistently comes out juicy, well-seasoned, and practically hands-off. The best part? You don’t need any special equipment—just time in the fridge. While a full 3 to 4 days gives you the best results, even starting a day late still works (I’ve done it myself!).
If you’re hosting a smaller gathering, you may prefer my stuffed turkey breast or slow cooker turkey breast, but if you want that classic whole-bird moment with zero stress… this dry brine turkey is the way to go.
Why Dry Brine A Turkey?
Dry brining is the easiest way to guarantee a moist, flavorful turkey with perfectly crisp skin—without the mess of a wet brine. After years of testing different methods, this is the one I come back to every Thanksgiving because it’s simple, reliable, and produces consistently juicy results.
Here’s why it works so well:
- Seasons the meat deeply: Salt draws out moisture, dissolves it, then pulls it back into the turkey, carrying all those flavors with it.
- Keeps the turkey juicy without the mess: No giant buckets of brine to spill in your fridge.
- No buckets, no spills, no hassle: You don’t need a giant pot, cooler, or gallons of water. A dry brine takes minutes to prep and lives right on a sheet pan in your fridge.
- Gives you crisp, golden skin: Because the turkey stays dry on the outside instead of soaking in liquid.
- Is almost entirely hands-off: A few minutes of prep and the fridge does the work.
- Has been tested year after year: I’ve made this turkey multiple years in a row, and the results are consistently reliable — even if you start a day late.
- Lighter: Most turkey recipes rely on tons of butter, but this version keeps things lighter without sacrificing flavor. The dry brine does the work, so the turkey still comes out incredibly juicy and delicious.
What is a dry brine?
A dry brine is an herb and salt rub applied directly to the turkey. This creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make the skin crisp when roasted.
Ingredients You Will Need
Just a few simple ingredients to make the easiest Thanksgiving turkey. See recipe card below for exact measurements.
- Whole turkey – Dry brining works best on a fresh or thawed turkey so the salt can penetrate the meat.
- Kosher salt – The key to juicy, well-seasoned meat; it draws moisture out, dissolves, and pulls flavor back in.
- Fresh herbs – I use fresh sage, rosemary and thyme to add classic Thanksgiving aroma without overpowering.
- Dried herbs – I also add dried oregano and marjoram for extra herby flavor.
- Olive oil – Helps the skin brown and crisp.
How To Dry Brine a Turkey (Step-by-Step)
- Remove giblets + pat the turkey very dry. Dry skin = crispier roast.
- Loosen the skin. Gently slide your fingers under the skin of the breast (and thighs if you can) to loosen it without tearing. This helps the seasoning reach the meat and creates extra space for the skin to crisp.
- Mix your dry brine. Kosher salt, olive oil, and chopped herbs.
- Season the turkey generously. Sprinkle the dry brine mixture all over the turkey: over the skin, under the loosened skin on the breast, and inside the cavity. It doesn’t need to be perfect — the salt will distribute on its own as it draws moisture out and pulls flavor back in.
- Tuck the wings. Fold the wing tips underneath the turkey to prevent burning and help the bird roast more evenly.
- Refrigerate in a bag for the first 3 days. Place the seasoned turkey in a large brining bag or oven bag and refrigerate, flipping every day. This keeps the fridge clean while the salt begins working its way into the meat.
- Uncover on day 4 for the crispiest skin. On the fourth day, remove the turkey from the bag, place it uncovered in a roasting pan or on a rimmed sheet pan, and refrigerate uncovered for the final 24 hours.
This step dries the skin so it roasts up beautifully golden and crisp. - Do NOT rinse. When ready to roast, do not rinse. Rinsing adds moisture back to the skin and can affect browning. Just pat dry if needed.
- Roast as directed. Roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests).
- Let it rest. Resting 20–30 minutes keeps the juices in the meat.
Choosing the right size Thanksgiving turkey
A good rule of thumb is to estimate at least 1 lb to 1 1/2 lbs per person so you’ll have extra and enough for leftovers.
Fresh or Frozen?
Whether you use a fresh or frozen turkey for dry-brining, start with a bird that has no seasoning in it at all. Avoid kosher turkeys, which have been pre-salted, as well as self-basting turkeys, which have been injected with a salt solution.
- Fresh – One of the pros of using a fresh bird is there’s no need to thaw. A fresh bird will keep for 4 days in the fridge. Some people think it’s more flavorful than a frozen bird.
- Frozen – Typically more affordable and can be purchased weeks in advance. It does however require thawing time. If the turkey is frozen solid when you buy it, it will need approximately 24 hours for every 5 pounds of turkey to thaw completely. For quicker thawing, place the turkey in a cold water bath and change the water every 30 minutes until it’s thawed.
Defrosting a Frozen Turkey
- Fridge – if you have more time, allow the turkey to thaw in the fridge in it’s original packaging. Allow 24 hours of thawing for every 5 lbs of bird.
- Cold Water Bath – If you’re short on time, submerge the bird in a cold water bath changing the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird.
Variations
- Herb variation: Play around with different herb combinations.
- Citrus variation: Add orange zest to the dry brine for a brighter flavor.
- Butter: Add butter to the turkey just before roasting for a more decadent bird.
- Smaller gathering: Make my Stuffed Turkey Breast or Slow Cooker Turkey Breast instead.
- Want extra-crispy skin? Let the turkey sit uncovered in the fridge the final 24 hours.
How much salt should I use?
This recipe can be adapted to turkeys of all sizes. Use 1 tablespoon of salt for every 4 pounds. Diamond Crystal salt is best, Morton’s has more sodium and will be saltier. If using Morton’s, you will have to adjust and use less.
Kosher Salt
The only salt I cook with every day is Diamond Crystal kosher salt. Note that different brands and different types of salt vary not only in the amount of sodium per measured amount, but also for taste. When cooking the recipes from my website and cookbooks—both for flavor and for the sodium values listed—you should use Diamond Crystal kosher salt. If you use another type of salt or a different brand of kosher salt, just remember to taste as you go.
Storing Leftovers
- Refrigerator: Store leftover turkey in an airtight container for up to 4 days.
- Freezer: Turkey freezes well — portion into freezer-safe bags or containers and freeze for up to 3 months.
- Reheating: Reheat gently in the oven or microwave with a splash of broth to keep the meat from drying out.
Yield: servings
Serving Size: 6 oz turkey breast no skin
4-Day Dry Brine:
-
(4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Remove the neck and giblets and reserve for stock, if using. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.
-
Combine olive oil and herbs. Rub the herbs on the meat, under the skin. Pat the skin back into place.
-
Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
-
Day 1 to 3: Place on a rimmed baking sheet and refrigerate the turkey, turning it over every day, for 3 days.
-
Day 4: Remove the turkey from the bags and pat dry with paper towels. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Convection Roast Mode:
-
Position a rack in the bottom third of the oven and preheat the oven to 350°F in convection roast setting. If using a probe, insert the thermometer in the thickest part of the thigh not touching the bone and set the temp to 165F. Roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests), about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Conventional Oven:
-
Position a rack in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.
-
Continue to roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests), about 1 3/4 to 2 hours, or longer for a larger bird. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Nutrition is based on turkey breast no skin.
- Brining Time: Dry brine the turkey for 3 to 4 days. Four days gives the best flavor and the crispiest skin, but even 3 days works beautifully.
- My Method: I keep the turkey in a bag for the first 3 days, then uncover it on day 4 to dry out the skin overnight before roasting.
- Do Not Rinse: Don’t rinse off the dry brine — rinsing adds moisture back to the skin and prevents browning. Just pat dry if needed.
- Salt Type: Use kosher salt only. Table salt is much finer and will make the turkey too salty. I use Diamond Crystal which has less sodium than Mortons.
- Starting Late: Even if you only have 24–48 hours, a shorter dry brine still improves flavor and texture.
Serving: 6 oz turkey breast no skin, Calories: 225 kcal, Protein: 45.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 121 mg, Sodium: 896.5 mg
FAQ
How long should I dry brine a turkey?
Ideally 3–4 days, but even 24–48 hours works. The longer it sits, the deeper the seasoning.
Can I start the dry brine late?
Yes! Even a 1–2 day brine improves flavor and moisture. I’ve started late myself and still had great results.
Can you dry brine a frozen turkey?
Only once thawed. The salt needs access to the meat.
Do I rinse off a dry brine?
No — rinsing adds water and prevents crispy skin. Just pat the turkey dry before roasting.
Can I stuff a dry-brined turkey?
Yes. Aromatics like lemon, herbs, garlic, or onion add fragrance without affecting the brine.
Does dry brining make the turkey salty?
No. The salt dissolves into the meat, seasoning it evenly without salty spots.
Leftover Turkey Recipes
Apple Protein Spice Cake (low sugar)
Spice things up with this delicious Apple Protein Spice Cake! It’s easy to make, tastes great and will make your whole house smell amazing!
Full of nutrients and fiber, this cake is a great way to incorporate “an apple a day” and boost your protein intake.
Apples have many vitamins including C, E, iron and zinc (1), are full of antioxidants (2), and have been shown to help lower cholesterol and improve cardiovascular health (3).
Apples are also a great source of fiber and pectin which helps our beneficial gut bacteria and contributes to our overall gut health (1). And bonus, they are delicious!
I included my vanilla protein powder in this recipe, which I like to add to baked goods to reduce the sugar impact, and support my body with the amino acids it needs for all of its many tasks.
Enjoy this tasty Fall-flavored cake with a glass of cider, a cup of tea, or just on it’s own!
Apple Protein Spice Cake
Yield: 6 servings
You will need: mixing bowls, measuring cups and spoons, cutting board, knife, 8×8″ baking dish or muffin tins
Key: T = Tablespoon; tsp = teaspoon 
Ingredients:
- 1 T apple cider vinegar
- 1 cup unsweetened almond milk (or milk of choice)
- 1 egg, beaten (or 1/4 cup egg substitute)
- 1 tsp pure vanilla extract
- 1/2 cup gluten free 1:1 baking flour (or oat flour)**
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 6 servings (180 grams) I
Vanilla Protein powder (or protein powder of choice) - 1/2 cup unsweetened applesauce
- 1 cup apple, peeled and chopped (1 medium apple = about 1 cup)
Topping:
- 1/2 cup monk fruit/allulose sugar blend (or sugar of choice)
- 1 tsp cinnamon
- 1 T coconut oil, melted
Directions:
- Preheat oven to 350 degrees. Lightly coat a baking pan with oil or line with parchment paper.
- Combine almond milk and vinegar in a medium bowl, and mix to combine. Whisk in eggs and vanilla and set aside.
- In large bowl, mix flour, baking powder, baking soda, salt, spice and protein powder until just combined.
- Stir the wet ingredients into the dry until well combined, and then stir in the applesauce.
- Fold in apples.
- Transfer batter to a pre-greased baking dish and make the topping.
- Combine monk fruit sweetener, cinnamon and coconut oil in a small bowl, and evenly distribute it over the cake batter.
- Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
*For muffins, reduce baking time to 15-20 minutes.
**Oat flour also works in this recipe. It will make the cake a little denser. I found it to work with around the same cook time, but you may just want to keep an eye on it and test with a cake tester or toothpick once you start to smell the cake, and adjust cook time accordingly.
Nutrition Facts
Serving Size: 1 piece
Servings per Recipe: 6
Calories per Serving: 228
Protein: 22 grams
Carbohydrates: 35 grams
Fat: 7 grams
I love this recipe – it’s so delicious! Enjoy this awesome cake with friends and family!
I Vanilla Protein powder from Whole Betty by Betty Rocker works great in baking, and is also my staple protein shake! It’s organic and has 20 grams of plant-based protein blended from 4 different superfoods!
References:
- Oyenihi, Ayodeji B et al. “”An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention.” Journal of food science vol. 87,6 (2022): 2291-2309. doi:10.1111/1750-3841.16155. Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC9321083/
- Feng, Shuhan et al. “Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability.” Journal of agricultural and food chemistry vol. 69,1 (2021): 7-27. doi:10.1021/acs.jafc.0c05481. Web. https://pubmed.ncbi.nlm.nih.gov/33397106/
- Sandoval-Ramírez, Berner Andrée et al. “The effects and associations of whole-apple intake on diverse cardiovascular risk factors. A narrative review.” Critical reviews in food science and nutrition vol. 60,22 (2020): 3862-3875. doi:10.1080/10408398.2019.1709801. Web. https://pubmed.ncbi.nlm.nih.gov/31928209/
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The best HigherDOSE products – The Fitnessista
Sharing a roundup of my favorite HigherDOSE products, just in time for their early Black Friday/ Cyber Monday sale!! Starting now, you can use the code BFCM2025 for 20% off sitewide (minus bundles and full-sized saunas). HigherDOSE is also FSA/HSA eligible so if you have funds that expire at the end of the year, use them here!
Hi friends! Thank you for all of the wonderful birthday wishes! I’m back from LA and back into the routine with the crew. I hope you’re having a wonderful morning.
Today, I have some exciting news: HigherDOSE started their Black Friday promo. You guys know that I’ve been a fan of their products for a few years. In fact, I bought the sauna blanket for a Black Friday gift for myself a few years ago, and it’s become a wellness staple in my routine.
Today, I’m sharing some of my top picks, and you can use BFCM2025 for 20% off! This is the best promo they have all year, so if you have your eye on anything, now is the time. Please also remember that all of these things are just fun to have, and might be some extra joy, zen, and rejuvenation to your routine.
Sharing the goods here if you feel like treating yourself!
The best HigherDOSE products
The sauna blanket
The HigherDOSE sauna blanket is an at-home and portable version of an infrared sauna. It uses infrared heat (which heats your body from the inside out, not the other way around), along with healing tourmaline crystals, clay, and a charcoal layer (which all generate negative ions). In addition, it’s made of nontoxic materials and is extremely low EMF. So it’s not emitting radiation throughout your body while you’re relaxing and sweating.
I use the sauna blanket 3-4 times a week and I sleep so much better. I get an awesome sweat, and it also makes my skin glow.
You can check out my full review of the sauna blanket here.
PEMF Go Mat
PEMF technology was originally used by NASA to promote health of the astronauts while in space. In addition, PEMF stands for Pulsed Electromagnetic Field Therapy, and is designed to mimic the vibrations found in nature. These vibrations interact with our organs and tissues to help promote healing and relaxation. It’s also been scientifically shown to potentially reduce aches, pains, inflammation, improve circulation, and other ailments. It’s been FDA approved for decades and is used in animals as well as humans. You may have seen PEMF used by doctors, surgeons, physical therapists, and chiropractors. Thankfully, they now have lower-cost and portable versions like this, so you can get the benefits at home!
I use the PEMF Go Mat every.single.day at least once in the morning for meditation/prayer, and later if I just need a moment to reset and recharge. It also feels relaxing yet energizing at the same time. The heat feels great in the morning. And I also hope that it’s made a difference with some of the inflammatory issues I’ve been dealing with.
You can check out my full review of the PEMF Go Mat here.
Red Light Face Mask
The HigherDOSE Red Light Face Mask can be used for short-term skin goals or as part of a daily routine. The facemask includes red and near-infrared lights that can help to boost mood, collagen production, and skin healing, and can also help to reduce wrinkles and sun spots. It’s non-invasive and limits low-level rejuvenating wavelengths that are found in natural sunlight. In fact, I notice that it has an instant calming effect and is such a mood booster, especially during the cold winter months.
I use this a few times a week and noticed a difference in my skin as soon as I started implementing it! And I also feel like it’s very relaxing.
You can check out my full review of the Red Light Face Mask here.
Red Light Neck Enhancer
Red Light Therapy, or Low-Level Light Therapy (LLLT), uses low-intensity red or near-infrared light to penetrate the skin.
This non-invasive treatment offers various potential benefits:
- Collagen Boost: It can stimulate collagen production, leading to smoother and firmer skin.
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*You can explore studies relating to these potential benefits on the product page here.
You can check out my full review of the Red Light Neck Enhancer here.
Red Light Baseball Cap
Harnessing the power of 650nm red light, this device increases blood circulation to the scalp, promoting healthier hair follicles and rejuvenating the scalp – which may lead to decreased hair loss, optimized hair follicle function, and increased growth. You only need to wear it for 10 minutes a day and it looks like a cute baseball cap!
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Extra fun things I love:
I just got their microcurrent body sculptor this weekend! I got to try it at the RHS conference and loved it. I’ll definitely share a full review.
I also LOVE their serotonin soak
copper body brush
The EMF blocking fanny pack <– this is what I use for hikes and walks!
and I use this robe every day
HigherDOSE discount code
If you’ve been wanting to try HigherDOSE, head to the website and use the code BFCM2025 for 20% off. This Black Friday / Cyber Monday promo is the best on of the year, so if you’ve been wanting to try it, this is a great chance!
Do you own any HigherDOSE products? Which one if your fave? What do you have your eye on from the list?
xoxo
Gina
Easy Olive Cheese Bread (with a kick of heat!)
Welcome to the first official AK Appetizer Week! That’s right, all week long, I’ll be sharing a mix of brand new and reader-favorite appetizer recipes that are perfect for the holiday season. Bring these to the next game day watch party or holiday event and get ready for everyone to beg you for the recipe and DEVOUR. It’s going to be a fun, delicious week!
We’re kicking off the week with my brother-in-law, Matt’s, famous olive cheese bread that he’s been sharing with us over the holidays. The first time I had it, I was hooked. It’s based on the Pioneer Woman’s Olive Cheese bread, except this one doesn’t require as much mayo or butter and kicks it up a notch with calabrian chile paste and fun cheese. Picture your favorite garlic bread (it’s my recipe, right?) but leveled up with a kick of heat, briny olives, and melty cheese. One bite of this bread and you’ll fall in love. It’s so easy to make and truly feels like an app you’d order at an Italian restaurant.
Bake it up in under 30 minutes and watch it disappear this holiday season!
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Everything you’ll need to make this olive cheese bread
This is one of those recipes that feels a little fancy and elevated, but requires super simple ingredients. Here’s what you’ll need:
- Bread: I recommend using a nice big piece of ciabatta bread so that you get 6-8 slices out of each half. You could also use an Italian loaf.
- For the base: you’ll mix together softened butter, mayonnaise, calabrian chili paste (for a lovely kick of heat), freshly minced garlic, salt, and pepper, and spread it onto the bread for lots of flavor and moisture.
- Cheese: get an epic cheese pull by topping the bread with mozzarella cheese before baking, then grating on some parmesan cheese for that salty sharp flavor.
- Olives: we’re using a mix of castelvetrano olives and kalamata olives for savory, briny kick. Feel free to mix it up with any olives you like, or use more of one than the other!
- Garnish: after baking, I like to sprinkle the bread with chopped parsley to add a fresh element.
Can I make it gluten-free or dairy-free?
- To make gluten-free: use your favorite loaf of gluten-free bread.
- To make dairy-free: use vegan butter, vegan mayo, and your favorite dairy-free/vegan cheese shreds for topping.
Is this bread spicy?
The calabrian chili paste is spicy, but it’s more of a warm heat with a slightly fruity flavor (rather than a burn-your-tongue chili pepper spice). If you or your guests are sensitive to spice, you can absolutely reduce the paste or omit it completely.
Delicious olive cheese bread in 3 steps
- Mix the base. Add your softened butter, mayo, chili paste, herbs, and seasonings to a small bowl and mix until well combined.
- Top the bread. Spread the butter mixture on both halves of your ciabatta with a spatula, then evenly top with the mozzarella and olives. Grate some parmesan cheese on top.
- Bake, garnish & serve. Bake the bread until the cheese is melty and golden brown, slice each half into equal pieces, sprinkle with parsley, and devour!
Soft or extra crispy: you decide
If you like a softer bread, feel free to cover the bread halves in foil before baking and/or reduce the baking time by 1-2 minutes.
If you like crispier bread, leave it in the oven for 1-2 minutes extra! Just watch it carefully so that the cheese doesn’t burn.
Tools you’ll need
Get all of my kitchen essentials here!
Storing tips
This bread is best eaten the day of, but you can store any leftovers covered at room temp for about 1 day. After 1 day, store the bread in an airtight container in the refrigerator. Reheat it in your oven by wrapping it in foil and warming it for 10 minutes at 350 degrees F.
More appetizers you’ll love
Get all of my appetizer recipes here!
I hope you love this olive cheese bread recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Matt’s Olive Cheese Bread
Salty, savory, melty olive cheese bread with two types of olives and a kick of heat from calabrian chili paste. This fun twist on standard garlic bread is the perfect holiday appetizer that comes together in 30 minutes! Sprinkle fresh herbs, slice it up, and watch your loved ones devour.
Ingredients
- 1 (14 ounce) ciabatta loaf, sliced in half lengthwise
- 2 tablespoons salted butter, at room temperature
- ¼ cup mayonnaise
- 1 to 2 tablespoons calabrian chili paste, depending on your spice preference
- 2 cloves garlic, minced
- 1 cup (4 ounces) shredded mozzarella cheese
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- ⅓ cup pitted castelvetrano olives, roughly chopped
- ⅓ cup pitted kalamata olives, roughly chopped
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon finely chopped parsley
Instructions
-
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and place ciabatta halves cut side-up.
-
In a small mixing bowl, add the softened butter, mayonnaise, calabrian chili paste, minced garlic, salt, and pepper. Use a rubber spatula or wooden spoon to mix until well combined.
-
Spread the butter mixture between each half of the bread and use a rubber spatula to spread it out evenly to the edges of the bread. Top with the mozzarella cheese, then a mix of the chopped castelvetrano and kalamata olives. Grate on the parmesan cheese.
-
Bake for 15-20 minutes until the cheese is melted and beginning to turn golden brown. Place the bread on a cutting board and cut each half-loaf crosswise into 6 pieces so you have 12 pieces total. Top with a sprinkle of chopped parsley and serve immediately!
Recipe Notes
Recipe inspired by Pioneer Woman’s Olive Cheese Bread.
Not into spice? Feel free to reduce or omit the calabrian chili paste.
To make gluten-free: use your favorite loaf of gluten-free bread.
To make dairy-free: use vegan butter, vegan mayo, and your favorite dairy-free/vegan cheese shreds for topping.
Not into spice? Feel free to reduce or omit the calabrian chili paste.
To make gluten-free: use your favorite loaf of gluten-free bread.
To make dairy-free: use vegan butter, vegan mayo, and your favorite dairy-free/vegan cheese shreds for topping.
Nutrition
Serving: 2slicesCalories: 304calCarbohydrates: 21.6gProtein: 9.7gFat: 19.8gSaturated Fat: 6.8gFiber: 1.9gSugar: 1.3g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
