Category: Recipes

Essential Ingredients and Tools for Hand-Rolled Sushi

Starting your DIY hand rolls journey begins with the right ingredients and tools. Here’s what you’ll need for perfect temaki sushi at home:

Sushi Rice: Why Short-Grain Matters

Choose short-grain rice for sushi rice—the sticky texture is key to making your hand rolls stay together. It absorbs the seasoning well and gives that classic chewiness every sushi fan loves.

Nori Sheets: Full vs. Half and Toasting Tips

Nori sheets come in full and half sizes. Half sheets are great for smaller hand rolls or beginners practicing their rolling technique. Toasting your nori lightly over the stove or a flame enhances crispiness and brings out a nutty flavor, making your cone-shaped sushi extra tasty.

Basic Fillings: Fresh, Flavorful, and Fun

For beginners, fresh vegetables like cucumber, avocado, and carrots add crunch and creaminess. Choose proteins wisely—sashimi-grade fish if you feel adventurous or stick with cooked shrimp, crab, or vegetarian alternatives for ease and safety. These options keep your sushi hand roll tutorial beginner-friendly and delicious.

Seasonings and Condiments

A seasoned sushi rice mixture with rice vinegar, sugar, and salt is essential. Add soy sauce for dipping, wasabi for a spicy kick, and pickled ginger to cleanse the palate between bites.

Minimal Tools: Keep It Simple

You don’t need a fancy setup! A rice cooker can make sushi rice foolproof but isn’t a must. A sharp knife and cutting board ensure clean, precise cuts for fillings. Keep a bowl of water nearby to wet your hands—this stops the sticky rice from clinging too much and helps in shaping the rolls smoothly.

With these essentials, you’re all set to enjoy making homemade temaki with fresh flavors and great texture every time!

Step-by-Step Guide to Making Perfect Sushi Rice

Getting your sushi rice just right is essential for homemade temaki that tastes fresh and authentic. Start by selecting high-quality short-grain rice, as it has the perfect stickiness needed for hand rolls. Rinse the rice under cold water several times until the water runs clear—this removes excess starch and prevents the rice from becoming too gummy.

For cooking, you can use a rice cooker for convenience or cook it stovetop. If using the stovetop method, bring the rice and water to a boil, then simmer covered on low heat for about 15 minutes before letting it steam off-heat for another 10 minutes. This step ensures your sushi rice has that perfect fluffy yet sticky texture.

Once cooked, season your rice with a mixture of rice vinegar, sugar, and salt to give it that classic seasoned sushi rice flavor. Gently fold the seasoning in while fanning the rice to cool it quickly, which helps keep the grains shiny and prevents sogginess. Avoid stirring too hard to keep the rice grains intact.

For storing, keep the sushi rice covered with a clean damp cloth at room temperature if using immediately. Refrigeration can dry it out and affect texture. This simple rice recipe is the foundation of your DIY hand rolls, making all the difference for your sushi hand roll tutorial.

Preparing Your Fillings

Choosing safe, fresh ingredients is key when preparing sushi fillings. For beginners, it’s best to pick sushi-grade fish from a trusted source to ensure safety, or opt for cooked options like shrimp or crab. These are easier to handle and great for homemade temaki without the risk of raw fish.

When prepping vegetables, cut them into uniform, thin strips—cucumber, avocado, and carrots work well because they’re easy to roll and add nice texture. Keeping your fillings consistent in size makes rolling your DIY hand rolls much smoother.

Popular beginner combos include classic tuna-cucumber, creamy avocado paired with cooked shrimp, or simple vegetarian mixes if you prefer no seafood. To get creative, try adding a drizzle of spicy mayo or including thin omelet strips, which add an extra layer of flavor without complex prep.

Keeping fillings fresh and properly cut helps maintain the perfect balance inside your cone-shaped sushi, making your sushi hand roll tutorial a success every time.

How to Assemble Hand-Rolled Sushi (Temaki)

Start by cutting your nori sheets into halves, which creates the perfect-sized piece for a hand roll. Lay the half sheet shiny side down on your palm or cutting board.

Next, position your seasoned sushi rice diagonally on the nori. Use the diagonal spread technique by placing a small handful of rice at one corner and gently spreading it in a triangular shape. This shape helps when rolling the cone later.

Add your fillings without overstuffing—too much can tear the nori or make rolling tricky. Stick to a few simple ingredients like cucumber strips, avocado slices, and your chosen protein, arranging them on top of the rice.

To roll your temaki, lift the corner with rice and fillings, then fold the nori over them to start forming a cone shape. Roll it tightly but gently, keeping the cone intact. A common mistake is rolling too loosely, which causes fillings to fall out, or too tightly, which can break the nori.

Seal the edge with a little moisture from your finger or a dab of rice, then enjoy your hand roll immediately to keep the nori crispy. Delaying can cause sogginess, spoiling the texture that makes temaki sushi so enjoyable.

With a bit of practice, assembling your homemade temaki becomes quick and easy—perfect for a DIY hand rolls party or a simple sushi night at home.

Beginner-Friendly Temaki Recipes

Starting with simple, tasty temaki sushi is the best way to get comfortable with hand rolls. Here are some easy recipes that work well for beginners and offer a good mix of flavors:

Classic Salmon and Avocado Temaki

A fan favorite that’s both creamy and fresh. Use sashimi-grade salmon paired with ripe avocado slices. Add seasoned sushi rice and a touch of wasabi for a perfect balance.

Spicy Tuna Hand Roll

Mix chopped tuna with a bit of spicy mayo (just mayo and sriracha). This roll adds a kick without being too complicated. Keep the fillings light for easy rolling.

Vegetarian Cucumber and Carrot Temaki

No fish? No problem. Thin strips of cucumber and carrot with avocado make a crisp, refreshing vegetarian hand roll that’s great for any occasion.

Cooked Shrimp with Creamy Avocado

Perfect for those wary of raw fish. Use cooked shrimp for safety and pair with creamy avocado slices. Add a drizzle of soy sauce or a little mayo for extra flavor.

Custom Party Platter Ideas

Making a DIY hand roll platter is a fun way to enjoy temaki sushi with friends or family. Lay out bowls of seasoned rice, assorted fillings, nori halves, and sauces. Guests can create their own rolls, mixing classic options with unique combos you provide.

If you want to serve easy finger food alongside, consider something like these homemade recipes for a crowd-pleasing setup.

Get creative with your temaki fillings, but keep the rolls manageable—too much filling makes them hard to roll and eat.

This beginner sushi hand roll tutorial leads to quick success and delicious results, perfect for enjoying homemade temaki anytime.

Tips and Tricks for Success

Getting hand-rolled sushi just right takes a few simple tricks, especially when working with temaki sushi. Here’s how to keep your DIY hand rolls fresh, tasty, and easy to make:

• Keep nori crisp: Nori sheets go soggy fast once they touch moisture. To prevent this, only assemble rolls right before eating. Store unused nori in an airtight container away from humidity. Toasting nori lightly before use can also boost crispiness.

• Handle sticky sushi rice with wet hands: Sushi rice sticks to your fingers, so dip your hands in a bowl of water as you work. This keeps the rice manageable and stops it from clumping or becoming a gooey mess.

• Watch portion sizes: For beginners, about 2 tablespoons of rice and moderate fillings are enough for a balanced hand roll. Overfilling makes rolling tricky and causes leaks. Plan on about 2-3 temaki rolls per person if serving as a main dish.

• Food safety basics: If you’re using raw fish, always buy sushi-grade fish from a trusted source. Keep it chilled and consume quickly. Beginners can start with cooked shrimp or vegetarian fillings to avoid risks.

• Scaling up for parties: Setting up a DIY temaki bar is a fun way to serve guests. Lay out all ingredients—nori sheets, sushi rice, fillings, and sauces—in separate bowls. This encourages everyone to build their own custom cone-shaped sushi and keeps things interactive.

Following these tips will make your homemade temaki sushi successful and enjoyable to eat every time. For a fun twist on party drinks to accompany your sushi spread, you might enjoy trying creative cocktail recipes like the Paper Plane cocktail or a refreshing Bramble cocktail.

Common Mistakes and How to Fix Them

Making hand-rolled sushi can be a bit tricky at first, but knowing the common mistakes helps you improve faster. Here are the usual issues and how to fix them:

• Overloading fillings: Putting too many ingredients in your temaki sushi can make rolling difficult and cause messy, loose cones. Keep fillings moderate—enough to taste but not so much that the nori tears or the roll falls apart.

• Rice too wet or dry: Sushi rice must be just right—sticky but not soggy. If it’s too wet, your roll gets soggy quickly; if it’s too dry, the rice won’t stick and the roll falls apart. Rinse rice thoroughly before cooking, and season it properly with vinegar, sugar, and salt to keep the texture firm but tender.

• Nori tearing or losing crunch: Nori sheets can easily tear if the rice or fillings are too wet or if you’re rough when rolling. Use dry hands when handling the nori, avoid overpacking, and eat the rolls immediately to enjoy crispy nori.

• Practice encouragement: Don’t get discouraged! Making perfect homemade temaki takes practice. Start with simple fillings and moderate portions. As you get comfortable with the technique, your hand rolls will improve and become a fun DIY hand rolls activity.

Fix these common issues and you’ll be well on your way to making fresh, crisp, and delicious cone-shaped sushi every time!

Serving and Pairing Suggestions for Hand-Rolled Sushi

When enjoying hand-rolled sushi or temaki sushi at home, pairing your meal with simple, traditional sides can elevate the entire experience. Classic options like miso soup, steamed edamame, or a fresh green salad are light and complement the flavors of sushi without overpowering them. These sides are easy to prepare and add a nice balance to your DIY hand rolls.

For dipping, a small dish of soy sauce is standard, but remember to use it sparingly to avoid masking the delicate taste of the sushi rice and fillings. Wasabi and pickled ginger serve as perfect accompaniments that cleanse the palate between bites.

When it comes to beverages, stick to gentle, refreshing drinks like green tea, which aids digestion and balances sushi flavors. If you’re aiming for something alcoholic, try a smooth sake or a light beer—both work well with homemade temaki and enhance the overall dining experience.

Keeping portion control in mind helps maintain freshness and crispiness, especially with cone-shaped sushi. Serving smaller hand rolls encourages tasting different fillings without overwhelming your appetite. Perfect for both casual dinners and sushi parties, these pairing tips ensure every bite of your hand-rolled sushi is enjoyed to the fullest.

This classic gingerbread cookie recipe is soft and delicious. While I love crisp gingerbread for a gingerbread house, my preference for cookies is soft and chewy.

This recipe delivers perfect dough for cutout shapes with all the cinnamon and spice flavor you love from gingerbread.

Gingerbread cookies are my husband’s favorite cookie, and I make this recipe multiple times each holiday season. I hope you enjoy it as much as we do!

Gingerbread Cookie Ingredients:

• 1 cup (2 sticks) salted butter, room temperature
• 1 cup granulated white sugar
• 1 egg
• 2 tablespoons white vinegar
• 1 cup dark molasses
• 5 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cloves

How to Make Gingerbread Cookies:

1. Mix the flour, baking soda, salt and all spices. Set mixture aside.
2. In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed.
3. Slowly add the molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
4. Add the flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
5. Divide the dough into 3-5 flattened balls and cover in plastic wrap.
6. Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step, your cookies may lose some shape while baking.
7. Preheat oven to 350 degrees.
8. Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
9. Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
10. Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
11. Decorate your cookies as you like.

Tips for Making Gingerbread Cookies:

• If you prefer crispy gingerbread, simply roll the dough thinner (1/4 inch) and bake for 12 minutes instead of 10.
• You can use light or dark molasses, but do not use blackstrap or cooking molasses or your cookies will be bitter. I used the brand Grandma’s Original Molasses, which is easy to find in the U.S.

If you’ve ever wanted to elevate your snack game, baking crispy artisan crackers at home is the way to go. Homemade crackers aren’t just fresher and more flavorful—they’re also infinitely customizable and budget-friendly compared to store-bought options. In this guide, you’ll discover how to master the art of creating thin, crunchy, perfectly baked crackers with simple pantry staples and easy techniques. Say goodbye to soggy, disappointing batches—let’s dive in and get those artisan crunches just right!

Why Make Artisan Crackers at Home?

Making homemade artisan crackers is a rewarding way to enjoy crispy, flavorful snacks that are both cost-effective and healthier than many premium store brands. When you bake your own, you control every ingredient—avoiding preservatives and artificial additives—resulting in a cleaner, fresher taste.

Benefits	Details
Cost-effective	Save money compared to gourmet packs
Healthier	Use whole ingredients and less salt
Endlessly customizable	Add herbs, seeds, or spices freely
Better quality	Fresher and with no hidden fillers

Compared to fancy store-bought crackers, homemade versions often taste richer, with a satisfying crunch and genuine flavors. Plus, you can tailor them exactly to your liking—whether that’s a subtle olive oil cracker dough base or a bold, spicy kick.

Ideal Uses

These DIY gourmet crackers shine in many settings:

• Everyday snacking: Perfect with tea or cheese
• Cheese platters: Elevate your cheese board crackers selection
• Party appetizers: Stylish and crowd-pleasing
• Gifts: Homemade treats that show care and creativity

Baking your own artisan crackers is a simple way to impress your taste buds and guests alike, while enjoying wholesome, crunchy flatbread crackers any day of the week!

Ingredients for the Base Recipe

To start baking crispy artisan crackers at home, you need just a few essential pantry staples for the base dough: all-purpose flour, water, good-quality olive oil, and salt. These simple ingredients combine to create a versatile olive oil cracker dough that forms the perfect crisp, thin rolled crackers every time.

For added flavor and texture, you can mix in optional add-ins directly into the dough. Fresh or dried herbs like rosemary, thyme, or oregano work great. Seeds such as sesame, flax, or pumpkin add crunch and a nutty note. You can also experiment with spices like black pepper, chili flakes, or garlic powder for a bit of extra kick.

On top of the dough, before baking, sprinkle toppings like flaky sea salt, sesame seeds, or even everything bagel seasoning to boost flavor and create that irresistible artisan look. These toppings not only add taste but also enhance the texture of your easy homemade crackers.

With just these basics and a few simple variations, you can create countless DIY gourmet crackers tailored to your taste and perfect for any occasion.

Essential Tools and Equipment for Artisan Crackers

Making crispy artisan crackers at home doesn’t require fancy gear, but having the right tools makes a big difference. At the very least, you’ll need a rolling pin to roll out thin cracker dough evenly, baking sheets to bake them on, and parchment paper to prevent sticking and make cleanup easy. These basics help you get perfect thin rolled crackers every time.

For a smoother experience, some helpful extras include a pizza cutter to quickly slice crackers into uniform shapes, and a docker or fork to prick holes in the dough, which stops unwanted puffing and ensures even baking. Silicone baking mats are also great—they provide a non-stick surface and promote even heat distribution, resulting in crispier crackers.

With these essential tools, baking crackers from scratch becomes straightforward and enjoyable, whether you’re aiming for crunchy flatbread crackers or seed-topped snack favorites.

Step-by-Step Instructions for Perfect Crispy Crackers

Making crispy artisan crackers at home is easier than you think. Here’s a straightforward guide to get thin, crunchy flatbread crackers every time.

Mixing the Dough: Quick One-Bowl Method

Start by combining your essential ingredients—flour, water, olive oil, and salt—in one bowl. Mix until a smooth dough forms. You can easily add herbs or seeds here for an herb-flavored or seeded artisan cracker twist.

Resting the Dough

Let the dough rest for about 20-30 minutes. This brief pause improves handling, making it easier to roll out thinly without tearing.

Rolling Out Thinly: Key to Crispiness

The thinner the dough, the crispier the crackers. Use a rolling pin to spread the dough evenly on a parchment-lined surface. Aim for about 1/16 inch thickness. To avoid uneven thickness, roll from the center outward and rotate the dough occasionally.

Cutting and Pricking

Cut your dough into desired shapes using a pizza cutter or knife. To prevent puffing and ensure uniform baking, prick each cracker with a fork or a docker. This allows steam to escape during baking and keeps your crackers flat and crisp.

Topping and Seasoning

Sprinkle toppings like flaky sea salt, sesame seeds, or everything bagel seasoning on the crackers just before baking. This step enhances flavor and adds an appealing texture.

Baking Process

Preheat your oven to 375°F (190°C). Bake the crackers for 12-15 minutes, checking for golden edges. Rotate baking trays halfway for even browning and adjust timing depending on your oven. Some prefer a higher temperature at the start for that extra crispy kick.

Cooling and Crisping

Once out of the oven, let the crackers cool completely on a wire rack. This cooling phase is essential—they firm up as they lose residual heat, achieving that satisfying crunch.

For an extra tip on thin rolled crackers and maximizing crispiness, consider using a silicone baking mat or parchment to prevent sticking. If you’d like more snack ideas, you might enjoy pairing your crackers with dips from this easy chicharron recipe for a delightful homemade snack experience.

Pro Tips for Achieving Maximum Crispiness

To get perfectly crispy artisan crackers, follow these simple tips:

• Roll as thin as possible without tearing the dough. Thin rolled crackers are the secret to that satisfying crunch.
• Bake at a higher temperature at first (around 400°F/200°C) to help set the edges quickly and lock in crispness.
• Rearrange the crackers midway through baking to ensure even browning and avoid some pieces burning while others stay soft.
• Cool crackers completely on a wire rack after baking. They crisp up more as they cool because moisture escapes.
• For extra crispiness, try residual oven drying by turning off the oven and leaving the crackers inside with the door slightly open for 10–15 minutes.
• If your crackers soften over time, you can easily re-crisp them in a low oven (250°F/120°C) for 5–10 minutes before serving.

These key steps will help you master baking crackers from scratch with a satisfyingly crunchy texture every time.

Common Mistakes to Avoid When Baking Crispy Artisan Crackers

When making homemade artisan crackers, avoiding these common mistakes will help you get that perfect crunch every time:

• Overcrowding the baking sheet: Give your crackers enough space to bake evenly. Crowding traps steam, making them soggy instead of crispy.
• Under- or over-baking: Baking time is key. Underbaked crackers stay soft, while overbaking leads to burning. Stick to the recommended temperature and check often toward the end.
• Skipping pricking or uneven rolling: Don’t skip pricking the dough with a fork or docker. It stops your crackers from puffing up. Also, roll the dough evenly thin — uneven thickness means some crackers won’t be crispy.
• Storing before fully cooled: Let your crackers cool completely on a wire rack before storing. Storing warm crackers traps moisture, causing them to soften.

Avoiding these mistakes will make your crunchy flatbread crackers a hit, whether for snacking or cheese boards. Keep these in mind for crispy, flavorful DIY gourmet crackers every time.

Flavor Variations to Try

Experimenting with flavors is one of the best parts of baking crispy artisan crackers at home. Here are some tasty options to customize your DIY gourmet crackers:

• Classic Rosemary and Sea Salt: A simple but timeless pairing. Add fresh or dried rosemary to the dough and sprinkle flaky sea salt on top for that perfect savory crunch.
• Everything Bagel Seasoning: Mix sesame seeds, poppy seeds, dried garlic, onion flakes, and salt into your olive oil cracker dough for a flavorful twist reminiscent of a favorite breakfast staple.
• Sesame and Black Pepper: Sprinkle a combo of toasted sesame seeds and cracked black pepper on the rolled-out dough. This gives your thin crispy snacks a nutty and spicy finish.
• Garlic and Herb: Infuse your dough with minced garlic and dried herbs like thyme or oregano. It’s great for those who love herb-flavored crackers alongside dips or cheeses.
• Cheddar or Parmesan (Added Mid-Bake): Scatter finely grated cheese over crackers halfway through baking. This helps the cheese melt and crisp without burning, perfect for crunchy flatbread crackers with a cheesy kick.
• Seeded Crackers: Add pumpkin seeds, sunflower seeds, or flax seeds either in the dough or on top for extra texture and nutrition in your homemade artisan crackers recipe.
• Spicy Options: Throw in chili flakes or za’atar spice blend to give your crackers a subtle heat and unique Middle Eastern flair.

These flavor variations make your baking crackers from scratch more fun and versatile, ideal for elevating cheese board crackers or everyday snacking. For a gourmet pairing, try them with some well-crafted cocktails like an Old Fashioned to complete your snack time experience.

Serving Suggestions and Pairings

Homemade artisan crackers are incredibly versatile and pair wonderfully with a wide variety of foods. Try them with cheeses—creamy brie, sharp cheddar, or tangy goat cheese all shine alongside thin crispy snacks. They also work great for dipping, whether it’s classic hummus, guacamole, or your favorite savory dips. For an easy yet elegant spread, add them to a charcuterie board with cured meats, olives, and nuts.

These DIY gourmet crackers also make a fantastic base for appetizers—top them with smoked salmon, ricotta, or tapenade for quick bites. They’re equally at home alongside soups, adding a crunchy contrast to creamy or broth-based dishes.

To keep your baking crackers from scratch fresh and crispy, store them in airtight containers once fully cooled. If you notice any softening over time, simply re-crisp homemade crackers in a low oven for a few minutes to bring back their crunch.

For a related savory pairing idea, check out this one-pan baked dumplings recipe that complements crispy artisan crackers beautifully.

Frequently Asked Questions about Baking Crispy Artisan Crackers at Home

How to make gluten-free or whole grain crackers?

For gluten-free crackers, swap regular flour with a gluten-free blend like rice or almond flour. Add a bit of xanthan gum to help bind the dough. Whole grain options work well using whole wheat or spelt flour, but expect slightly denser crackers. Adjust water as needed to get a smooth, rollable dough.

Can the dough be made ahead or frozen?

Yes! You can prepare the olive oil cracker dough ahead of time and refrigerate it for up to 48 hours. Just cover it tightly. For longer storage, freeze the dough in a sealed bag for up to 2 months. Thaw fully in the fridge before rolling out.

Why do my homemade crackers go soft?

Soft crackers usually mean they weren’t baked long enough or cooled properly. Make sure you roll the dough very thinly and bake until gold and crisp. Also, cool the crackers completely on a wire rack before storing to avoid trapped moisture. To re-crisp, pop them back in a low oven for a few minutes.

Are there variations for sweet crackers?

Definitely! Swap savory herbs and seeds for cinnamon, nutmeg, or vanilla in the dough. Sprinkle with sugar or drizzle with honey before baking. Sweet artisan crackers pair nicely with cheese or fruit spreads, turning your crackers into a versatile snack.

This easy garlic toast recipe can be made from start to finish in about 15 minutes in the oven or air fryer. This is a great way to use up stale bread. You only need 5 ingredients to make this simple and delicious side!

I love homemade garlic toast alongside soup, chili, meatballs in marinara or a pasta dish like lasagna or manicotti.

Ingredients

• French bread
• Butter
• Parmesan cheese
• Parsley
• Garlic powder
• Salt and pepper

How to make Garlic Toast

In a small bowl mix together the softened butter, parmesan cheese, chopped parsley and garlic powder. If your butter isn’t soft melt it in the microwave for 30 seconds or less. The goal being very soft butter but not melted into a liquid.

Cut the french loaf in half lengthwise, as if you were going to make a giant sandwich. I then like to cut off the ends and cut into individual pieces as I like more crispy edges on my garlic toast. But this isn’t necessary, you could leave the loaf in two large pieces.

Spread the garlic butter mixture evenly over the bread. Sprinkle salt and pepper over the top. Bake at 425°F for 8-10 minutes.

Tips and Substitutions

• I like french bread for this recipe but any kind of bread can work! You could use sourdough, focaccia or even sandwich bread. If you use something thinner than french bread you may need to adjust (lessen) the baking time.
• I use unsalted butter most of the time. If you use salted butter omit adding salt until after baking to taste and see if it’s already salty enough.
• If you don’t have fresh parsley you could use Italian seasoning instead.

Snowball cookies are such a fun and delicious seasonal baking project. If you’ve never had them before, here’s what you need to know: They look like snowballs, they have a nutty buttery flavor, and they are melt-in-your-mouth amazing!

Snowball cookies go great with coffee, tea, or hot chocolate. But look out, as they are shockingly addictive.

Snowball Cookie Ingredients:

• All-purpose flour
• Pecans (or other nuts)
• Butter
• Salt
• Vanilla extract
• Powdered sugar (confectioner’s sugar)

Directions:

Snowball cookies have three main steps for success. First, toast the nuts for maximum flavor. Then, make and bake the cookies.

Last, roll the still-warm cookies in powdered sugar for that snowball effect and melt-in-your-mouth flavor. I like to roll them once, and after I’ve rolled them all, I will roll each one more time for maximum snow effect!

Tips for Making:

• Nuts – I like pecans, but sometimes snowball cookies are made with walnuts or other nuts. It’s up to your preference (or if allergies are an issue). Whatever nut you use, give them a good toasting before chopping them well.
• Roll each dough ball so it’s a 2-3 bite cookie. These don’t bake for long, so you don’t necessarily want oversized cookies.
• Roll the snowball cookies in powdered sugar while they are still warm, and then once more. The first layer will melt some (a good thing!), but for that snowy look, you’ll want a second layer.

Serving Suggestion – Coffee!

Snowball cookies go great with a hot beverage like coffee or tea

Why Make Mayonnaise at Home with Fresh Eggs

Making homemade mayonnaise with fresh eggs is truly rewarding. The taste and texture you get far surpass any commercial mayo—creamy, rich, and perfectly smooth. When you whip it up yourself, you have total control over the ingredients, which means no preservatives, artificial additives, or weird extras. You can customize the oil and flavors to suit your preferences, whether that’s a mild avocado oil mayo or a tangy lemon juice twist.

If you have fresh or farm eggs to use, homemade mayonnaise is a fantastic way to put them to good use. It’s not only delicious but also cost-effective compared to buying premium store-bought mayo. Plus, making your own mayo is a satisfying kitchen skill you can easily master. It’s quick, simple, and makes your meals feel that much more special.

Understanding the Basics of Mayonnaise

Mayonnaise is essentially a simple emulsion of oil and egg, where tiny oil droplets are suspended in egg yolk to create a creamy, thick sauce. The key ingredient that holds this mixture together is fresh eggs, which act as a natural emulsifier thanks to lecithin found in the yolk. Using fresh egg mayonnaise boosts the stability and flavor of your homemade mayo compared to commercial versions.

For the best results, it’s important that all ingredients—eggs, oil, and acid—are at room temperature. Cold ingredients can cause the emulsion to break or fail to form properly. This is why many easy immersion blender mayo recipes stress warming your ingredients slightly before starting. Once combined, the oil slowly blends into the egg, creating that classic smooth and fluffy texture that defines foolproof homemade mayo.

Ingredients Needed for Simple Homemade Mayonnaise from Fresh Eggs

To make a foolproof homemade mayonnaise recipe, having the right ingredients is key. Here’s what you’ll need, with some explanations to help you choose:

• Fresh Egg: Use one whole fresh egg or just the yolk for a richer texture. Whole egg mayo is lighter but yolk-only mayonnaise is classic and creamier. Fresh eggs, especially farm fresh egg mayo, give the best emulsifying power and flavor.
• Oil: Pick a neutral-flavored oil like avocado oil, light olive oil, or vegetable oil. These oils won’t overpower the mayo’s taste. Avoid strong extra-virgin olive oils, as they can create a bitter or heavy flavor in the mayonnaise.
• Acid: Lemon juice or vinegar adds the tangy bite needed to balance the richness. Lemon juice mayonnaise tastes fresh and bright, while vinegar offers a sharper edge. Pick based on your flavor preference.
• Mustard: Dijon mustard is perfect here. It adds subtle flavor and helps stabilize the emulsion so your mayo holds together perfectly.
• Salt: A pinch of salt enhances all the other flavors. You can adjust it to taste.
• Optional Seasonings: Customize your mayo with garlic, herbs, pepper, or a pinch of sugar if you like.

Using fresh ingredients like these ensures your simple homemade mayonnaise bursts with flavor and has that smooth, creamy texture you won’t get from store-bought versions. For a quick meal addition, this mayo pairs well with easy recipes like the classic 7-layer salad.

Tools You’ll Need for Homemade Mayonnaise

To make simple homemade mayonnaise from fresh eggs, having the right tools makes all the difference. The easiest and most foolproof tool is an immersion blender paired with a tall, narrow jar. This setup helps create a smooth, stable emulsion quickly without adding too much air, giving you that perfect creamy texture every time.

If you don’t have an immersion blender, a food processor is a solid alternative. It can emulsify well but requires more cleanup and attention to avoid over-blending. For those up for a bit more work (and arm exercise), the traditional hand whisk method works too—but it takes patience and some practice to get the consistency right.

For beginners, the immersion blender is hands down the easiest. You simply add the fresh eggs, mustard, acid, and seasonings, pour the oil on top, and blend from the bottom up. This controlled method reduces chances of breaking the emulsion, which is common when whisking by hand.

With the right tool, making fresh egg mayonnaise at home becomes a quick, stress-free kitchen skill anyone can master.

Step-by-Step Instructions for Simple Homemade Mayonnaise from Fresh Eggs

Making your own fresh egg mayonnaise is easier than you think, especially with an immersion blender—the foolproof method to get a perfect emulsion every time.

Immersion Blender Technique (The Easiest Way)

1. Add ingredients except the oil: Combine your fresh egg (whole or yolk), lemon juice or vinegar, Dijon mustard, salt, and any seasonings in a tall jar or narrow container.
2. Pour oil on top: Slowly drizzle your chosen neutral oil (like avocado or light olive oil) over the mixture, without mixing.
3. Start blending from the bottom: Place the immersion blender blade at the bottom and turn it on. As the mixture thickens and emulsifies, slowly lift the blender up to incorporate all the oil.
4. Watch for thickening: After about 20-30 seconds, the mixture should turn creamy and thick, indicating your mayonnaise is ready.

Alternative Methods

• Food processor: Blend eggs, acid, mustard, and seasonings first. Then, with the machine running, slowly stream the oil until thick.
• Hand whisking: Requires patience and slow oil addition while whisking vigorously. This is traditional but takes longer and more effort.

Visual Cues for Success

• The mayo will change from a thin liquid to a glossy, thick cream.
• It should hold its shape on a spoon and not separate.
• If it looks runny or breaks, see troubleshooting tips below.

Tips for Perfect Emulsion Every Time

• Use room-temperature ingredients; cold eggs or oil can cause breaking.
• Add oil slowly and steadily to allow proper emulsification.
• Don’t rush blending—allow the mixture to thicken gradually.
• If it breaks or separates, fix it by blending an extra egg yolk separately, then slowly adding the broken mayo back in.

This quick homemade mayonnaise recipe yields a smooth, rich mayo perfect for all your kitchen needs. For a quick snack, try pairing it with some homemade garlic toast for a flavorful boost.

Troubleshooting Common Issues with Homemade Mayonnaise

Even with a foolproof homemade mayo recipe, sometimes your mayonnaise might break, separate, or turn out the wrong consistency. Here’s how to fix common problems and keep your fresh egg mayonnaise perfect every time.

If Your Mayonnaise Breaks or Separates:

This usually happens when the oil is added too fast or the emulsification fails. To fix it, start with a fresh egg yolk in a clean bowl, then slowly whisk or blend in the broken mayo a little at a time. The new yolk will help rebind the emulsion and bring your mayo back together.

Mayonnaise Too Thin:

Mayonnaise that’s too thin can result from adding oil too quickly, not enough blending, or cold ingredients. Try these fixes:

• Blend for a longer time with gradual oil addition.
• Add more oil slowly to thicken the emulsion.
• Ensure eggs and oil are at room temperature before starting.

Mayonnaise Too Thick:

If your mayo is thicker than you want, thin it out by whisking in a teaspoon of water or a bit of lemon juice. This also brightens the flavor while loosening the texture.

Preventing Failure:

• Always add oil slowly, especially at the start.
• Use fresh eggs and oils at room temperature.
• Use an immersion blender or whisk consistently without rushing.

This way, your easy immersion blender mayo or traditional hand-whisked mayo will come out smooth, creamy, and stable. For more foolproof homemade mayo tips and troubleshooting advice, keep these simple rules in mind to avoid common pitfalls.

Food Safety Tips for Raw Eggs

When making simple homemade mayonnaise from fresh eggs, food safety is a key concern. Raw eggs can carry the risk of salmonella, which can cause food poisoning. Because of this, vulnerable groups like young children, pregnant women, older adults, and people with weakened immune systems should avoid consuming raw egg mayonnaise.

To minimize risks, always use fresh, high-quality eggs from trusted sources, such as farm fresh eggs or reputable suppliers. Another safer option is using pasteurized eggs, which have been heat-treated to kill bacteria but still work perfectly as an emulsifier in your homemade mayonnaise recipe.

If you want a completely safe alternative, try a cooked-egg mayonnaise variation, where the eggs are gently cooked first before being emulsified. This reduces the food safety risk while still delivering a rich, creamy texture.

Storage and Shelf Life of Fresh Egg Mayonnaise

Once you’ve made your simple homemade mayonnaise from fresh eggs, proper storage is key to keeping it fresh and safe. Always store your mayo in a clean, airtight jar or container to prevent contamination and fridge odors from altering the flavor. Keep it refrigerated at all times.

With fresh egg mayonnaise, the shelf life is typically up to 1 to 2 weeks when stored correctly. Because it contains raw eggs, it’s best to use it sooner rather than later to enjoy the best taste and reduce any food safety risks.

Watch for these signs your mayo has gone bad:

• Off or sour smell
• Change in texture (grainy or separated)
• Discoloration or mold spots

If you notice any of these, discard the mayonnaise immediately. For quick homemade mayonnaise recipes, following proper storage and handling ensures you get the most out of your batch.

For detailed tips on keeping your homemade condiments fresh, check out this guide on one-pan baked dumplings, which includes storage advice applicable to homemade sauces and dressings.

Flavor Variations and Customizations for Homemade Mayonnaise

Making simple homemade mayonnaise from fresh eggs gives you a blank canvas to play with flavors. Here are some easy ways to customize your mayo and keep things interesting:

• Garlic Aioli: Add a couple of crushed garlic cloves or garlic powder for a rich, savory aioli. Perfect for dipping or spreading on burgers.
• Herb-Infused Mayo: Stir in fresh herbs like basil, dill, or parsley. Herbs brighten the flavor and add a fresh twist for sandwiches or salads.
• Spicy Kick: Mix in Sriracha, chipotle, or hot sauce to bring heat and depth. Great for wraps and as a dip.
• Healthier Twists: Use avocado oil mayonnaise for a smooth, buttery texture with heart-healthy fats. You can also mix in a little Greek yogurt for lightness.

These flavor variations make your quick homemade mayonnaise more versatile and suited to your taste. Experiment with different oils, acids like lemon juice or vinegar, and seasonings to find your perfect blend.

Ways to Use Your Homemade Mayonnaise

Homemade mayonnaise from fresh eggs is a versatile kitchen staple that lifts everyday meals. Here’s how I like to use it:

• Sandwiches, Burgers, and Wraps: Spread a generous layer of fresh egg mayonnaise on your bread or buns for creamy richness that beats store-bought mayo any day.
• Dips and Sauces: Whip it into dips like garlic aioli or ranch by adding herbs and spices. It’s perfect for veggies, fries, or chicken.
• Salads: Mix your homemade mayo into potato salad, coleslaw, or tuna salad for a fresh, creamy texture without additives.
• Dressings and Deviled Eggs: Thin your mayonnaise with a bit of lemon juice or vinegar to create quick salad dressings. It also makes deviled eggs extra smooth and flavorful.

Using simple homemade mayonnaise adds that fresh, clean taste and a creamy texture that really enhances these dishes. Plus, it’s a cost-effective way to enjoy farm fresh egg mayo every day.

Frequently Asked Questions about Homemade Mayonnaise

Can I use only egg yolks?

Yes, you can make fresh egg mayonnaise using just egg yolks. It creates a richer, creamier texture compared to whole egg mayonnaise, but it may require a bit more attention to emulsify properly. Using yolks also means a thicker mayo, so it’s great if you want a luxurious consistency.

What’s the best oil for mild flavor?

For a smooth, mild taste, go with neutral oils like avocado oil, light olive oil, or vegetable oil. These oils won’t overpower your homemade mayonnaise recipe. Avoid strong extra-virgin olive oil as it can make the flavor bitter and heavy.

How do I make homemade mayonnaise vegan or egg-free?

To make a vegan or egg-free mayo, replace the fresh eggs with aquafaba (the liquid from canned chickpeas) or silken tofu as the emulsifier. These alternatives work well to create a creamy texture without using raw eggs and are perfect for those avoiding animal products.

Can I scale the recipe up or down?

Absolutely. This simple homemade mayonnaise recipe is flexible. Just keep the oil-to-egg ratio consistent—about 1 cup of oil per egg or yolk—and adjust your blender or whisking time accordingly. For larger batches, an immersion blender or food processor works best, while small batches can be done by hand.

With these tips, making fresh egg mayonnaise at home becomes even easier and tailored to your needs.

Nothing says fall weather like a caramel apple and we’ve got the easiest way to make one at home! While you can do a complete homemade caramel apple and make your own caramel from scratch, this recipe uses store-bought caramels so you can get to the dipping (and eating!) part of your treat sooner—no candy thermometer needed!

Caramel apples also make great gifts so you can make a batch to hand out at Halloween parties, as a thank-you present, or just make a few for your family on a crisp fall day. Add fun toppings to make it a gourmet treat!

What kind of apples are best for caramel apples?

The variety of apple that you choose for your caramel apple depends entirely on your taste! If you have a sweet tooth, you would probably enjoy a sweeter variety like a Fuji, Honeycrisp, Gala, or a Pink Lady as your apple base. For a more tart contrast to your sweet caramel topping, Granny Smith apples are the most popular choice. These are all firmer choices than say a softer Macintosh variety and give you a better crunch factor when eating your treat.

Caramel Apple Tip! Look for apples that are small to medium in size and round in shape for that perfect caramel apple look!

Caramel Apple Ingredients:

• Wrapped Caramels: Using premade caramels is the fastest and easiest way to go about making your caramel apples. Most grocery stores sell these in the baking area or right next to the apples in fall.
• Fresh Apples: Choose a firm apple that is either more sweet or more tart depending on how much sweetness you want to add to the caramel layer. Make sure to wash off the wax before dipping your apple so that the caramel has a better chance of sticking and won’t slide off.
• Heavy Cream or Milk: Just adding a little heavy cream or milk to the caramel will help thin it out a bit to make it more “dippable.”
• Toppings (optional): For a gourmet caramel apple, you can do a second dip after the caramel into fun toppings like crushed candy bars like Butterfingers or mini M&Ms, pretzels, sprinkles, flaked sea salt, chopped pecans or other nuts, crushed Oreos, or coconut! You can also use chopped dark chocolate, milk chocolate, or white chocolate chips as well.

Tools You Need To Make Caramel Apples:

• Skewers: While the classic caramel apple is usually perched upon a wooden stick, you can also use a popsicle stick, or, in a pinch, even just stick a fork into it if you don’t have any thick skewers at home.
• Melting tools: To melt your caramel, you want either a microwave and microwave-safe bowl, a saucepan, a double-boiler pot, or a glass Pyrex-type bowl to set on top of a saucepan of boiling water.
• Nonstick Cooking Spray: You’ll want to make sure your apples don’t stick to the plate or pan you are placing them on, so use some nonstick cooking spray on the surface first to make sure you can remove them easily. You can also use a lined baking sheet to cool your apples on, so just lay some wax paper on a baking sheet or flat surface.

• Dipping container (optional but helpful): While you can just roll your apple around in the bowl or pot you melted the caramel in, for smaller batches it’s also nice to have a Pyrex glass measuring cup to melt the caramel in so you have a nice little container to dunk the apple right in to.

Tips for Making Caramel Apples:

• Remove the wax from your apples. You’ll want to wash your apples and try to remove the wax from the apples before dipping them so the caramel will stick better. Run the apples under some hot water and use a fruit wash or dish soap and a clean scrubby pad or textured towel to rub vigorously over the apples to help remove some of the wax. Dry apples very well so no moisture remains.
• Chill apples before and after dipping. After you add your skewer, you can chill your apples in the fridge so that the caramel sets up faster and less will run off the surface when dipping (and then put them back in the fridge so the caramel will set up faster).

• Have toppings already prepped. If you are dipping your apple into toppings, make sure you already have your bowls of toppings ready so the caramel doesn’t set before you can get your toppings together.
• Drizzle chocolate after cooling: You can also drizzle melted chocolate over your apple for a yummy addition, but wait until the apples are cool so the warm caramel doesn’t melt the chocolate.

How to Make Caramel Apples:

Prepare the apples: Once clean, make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the mixture seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass Pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient).

For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

Dip apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like.

Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.

Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set on your nonstick sprayed parchment paper or lined wax paper surface. Now your apple is ready to eat!

How do I store caramel apples?

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in cellophane or clear treat bags individually to give as gifts!

Caramel Apple Tip: Don’t cut into your apples until you are ready to eat them, otherwise they will start to turn brown.

If you love crispy bacon or pork rinds, I highly recommend you try this chicharrón recipe! Chicharrones are an appetizer or snack made of crispy pork belly. Much like thick cut bacon, you can fry these on the stove top or bake in the oven. I think the oven method is much easier and results in this crunchy, salty and flavor-packed dish! You can enjoy chicharrones all on their own with a little fresh lime juice, or use in other recipes like chopped up over pasta, salad, rice dishes or even in ramen.

Chicharrón means “crackling” in Spanish. This is a popular dish in Spain and Latin America. To make homemade chicharrones, you only need three ingredients and an oven, so this popular finger food can easily be made by any home cook!

Ingredients

• Pork belly
• Baking soda
• Limes
• Seasoning – salt and pepper or a mix like Pappy’s Seasoning, which you see in my photo below

Pork belly is also sometimes called or labeled “side meat” and you could also use pork skin.

The lime juice and baking soda help with better browning of the meat because it creates an alkaline environment. Science!

How to make Chicharrones

Cut the pork belly into roughly 1/2-inch (1.3 cm) strips. Try to keep them relatively uniform, but it’s OK if they aren’t all exactly the same thickness. Then cut notches along the bottom, the opposite of the skin/fat side.

Season the pork belly pieces with salt and pepper or whatever seasoning you are using on both sides.

How to make Chicharrones

Cut the pork belly into roughly 1/2-inch (1.3 cm) strips. Try to keep them relatively uniform, but it’s OK if they aren’t all exactly the same thickness. Then cut notches along the bottom, the opposite of the skin/fat side.

Season the pork belly pieces with salt and pepper or whatever seasoning you are using on both sides.

Whisk or stir together the baking soda and lime juice in a small bowl. This will bubble and fizz (a normal chemical reaction). Brush the mixture on each of the pieces, front and back.

Place on a baking sheet or pan lined with aluminum foil, making sure the baking sheet has a lip or raised edge as quite a bit of fat/grease will cook off during the baking (oven frying). These are essentially going to fry in the oven. Bake at 300°F (149°C) for 90 minutes, flipping halfway through the baking time. I use tongs to flip these easily.

Move to a cooling rack to let any excess grease drip off. Serve warm with fresh lime wedges.

Tips and Notes

• Alternatively to the notches/chain style of cutting, you could cut into strips and then score the skin on top. The goal here is to give the heat and hot oil spaces to move around as these cook, creating lots of crispy edges.
• If you feel the chicharrón is not crispy enough by the end of baking, broil for 1-2 minutes on each side as needed.
• Store any leftovers in an airtight container in the refrigerator for up to 2 days. I feel chicharrones are best the day they are made, but we will use the leftovers much like you would leftover bacon: chopped up in salads, soups or other dishes. I’m not above chopping it up to put in our dog’s food too—no need to waste any leftovers. 🙂

I love chocolate. Maybe you can relate? Sometimes, I find myself in the mood to bake something rich and chocolatey, but I don’t necessarily want an entire cake sitting around at my house (a dangerous situation for someone who is home as much as me, ha).

These chocolate baked donuts are the perfect treat. They are ultra rich but not necessarily overly sweet.

The baked donuts are a spongey, moist cake and then they get topped with a chocolate glaze (and sprinkles if you’re fun). But, the recipe below only yields six baked donuts—a standard pan size. But, if you want to make a dozen, just double the recipe.

I used “special dark” cocoa for the donuts photographed here, so they look especially dark. But any baking cocoa will do well for these chocolate baked donuts.

Make sure to lightly butter or spray your pan before filling.

You could absolutely top these chocolate baked donuts with a different glaze or even nothing at all, and they are still a fun treat. Happy baking!

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!

Ingredients

• Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
• Garlic – Minced garlic.
• Cream of Mushroom Soup – Or cream of chicken soup.
• Cheddar Cheese – For a melty, cheesy layer.
• Tater Tots – Frozen tater tots work just fine for this recipe.
• Chives or other Fresh Herbs – As garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

• Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
• If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
• I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.