HouseParty: Triscuit Thin Crisps in Sour Cream & Chive, Wasabi & Soy Sauce and Cinnamon Sugar #Review #TriscuitParty

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Who does’t love a house party? This HouseParty, sponsored by Triscuit, was not only filled with goodies for the host and guest, but we were able to try the three newest flavors. The HouseParty kit also included the following:

  • Large totes for each guest
  • Free coupons that guests can redeem for free Triscuit Thin Crisps
  • Triscuit boxes for guests to take home
  • 3 boxes in the new Wasabi & Soy Sauce flavor
  • 3 boxes in the new Sour Cream & Chive flavor
  • 3 boxes in the new Cinnamon & Sugar flavor
  • A chip bowl to share Triscuit Thin Crisps with guests
  • Recipe card for the loaded baked potato dip
  • A dip bowl for guests to try different dips I made

As always, Houseparty is very generous with the kit and provides you with pretty much everything you need to hold a successful event. You just supply the guests and party on! I had each guest provide feedback on the each flavor and also if they enjoyed attending the sponsored event.

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The new Triscuit Thin Crisps are very different from the original recipe, as these are made with brown rice. The flavors are also not typical but delicious indeed.

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Triscuit Thin Crips in Sour Cream & Chive– This was a liked crisp but ranked third in likability. Some guests reported that the crisp tasted more like a sour cream & ranch chip and could not pick-up the chive notes that usually resemble onion. The texture was very well liked, as were the ingredient’s list on the box. You have a short list and everything is identifiable. 10 crackers are just 130 calories and 25 only come from fat. Definitely a savory snack that not only satisfies your taste buds but does not punish your waist line. The dip most enjoyed with this cracker was the caramelized onion dip I made because it helped bring out the desired onion notes some felt were missing.

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, NATURAL FLAVOR (CONTAINS MUSTARD), SALT, ONION POWDER, SOUR CREAM POWDER (CREAM, NONFAT MILK, CULTURES), NONFAT MILK, BUTTERMILK, YEAST EXTRACT, SPICES (INCLUDES CHIVE), CITRIC ACID, SUGAR

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Triscuit Thin Crisps in Cinnamon & Sugar– This is the crisp that satisfies your sweet tooth and can even be paired with a scoop of vanilla ice cream. Some even dipped it in a caramel sauce and guests reported the flavor is addicting! I liked that the crisp is not too sweet or overly covered in cinnamon. The base on this cracker is brown rice and sweet potato. You taste the sweetness the potato gives, but it pairs very well with chocolate or just munching as is. I had a few guests comment that this flavor tasted like what you find on “deep fried ice cream” but again at 130 calories for 10 crisps, minus the frying mess.

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, DRIED SWEET POTATO, SUGAR, CINNAMON, BROWN SUGAR, SEA SALT, NATURAL FLAVOR, YEAST EXTRACT.

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Triscuit Thin Crisps in Wasabi & Soy Sauce– The most liked of the savory variety was this one and it has a flavor that bites back! New and not the common flavor you would expect in a snack but it does not only satisfy your salty cravings, it makes you come back for more. This one was great with a horseradish pub cheese dip I had out for the sour cream & chive flavor. We were all surprised a cheddar based dip went so well with it! Same 130 calories per serving as the other flavors!

Ingredients-
LONG GRAIN BROWN RICE, WHOLE GRAIN SOFT WHITE WHEAT, SOYBEAN OIL, SUGAR, SEA SALT, MALTODEXTRIN, DEHYDRATED SOY SAUCE (FERMENTED SOYBEANS, WHEAT, SALT), YEAST EXTRACT, CITRIC ACID, PARSLEY FLAKES, NATURAL FLAVOR (CONTAINS MUSTARD), DISODIUM INOSINATE, DISODIUM INOSINATE, DISODIUM GUANYLATE, WASABI POWDER

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This Houseparty was easy and everyone did not dislike any of the snacks or dips that were available!  Guests enjoyed taking home gifts and of course being able to redeem a coupon towards a free box.  I did find a coupon on-line so you can also save when try these.  For more information on the new Triscuit Thin Crisps, please visit the links below.

Connect with Triscuit Thin Crisps:

  • On-line Coupon– http://bricks.coupons.com/Start.asp?tqnm=vdupdvh57561263&bt=vg&o=116999&c=TL&p=eRQ3gNZj
  • Triscuit On-line– http://brands.nabisco.com/Triscuit/
  • Facebook– https://www.facebook.com/triscuit
  • Twitter– https://twitter.com/TheRealTriscuit
  • Pinterest– http://www.pinterest.com/TRISCUIT/

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I received the above product free of charge from HouseParty & Triscuit.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

 

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BzzAgent: Kashi Hummus Crisps in Sea Salt and Olive Oil Review

I love hummus so when BzzAgent offered me this campaign, I immediately thought Red Pepper hummus on a Kashi Hummus crisp……..oh my! You bet I signed up immediately because the pita chip was so yesterday.

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When my BzzAgent kit arrived, it contained a bag of the Kashi Sea Salt and Olive Oil crisps plus coupons to hand out. I noticed the Kashi Hummus Crisp family consists of:

  • The Sea Salt & Olive Oil Hummus Crisps
  • Caramelized Onion Crisps
  • Sun Dried Tomato, Feta and Basil Crisps

All flavors can wake up a plain hummus dip to even compliment a traditional sour cream based dip.

First Impressions:
Upon opening the bag, I did notice many of the crisps were broken beyond what I call being able to scoop any dip with. You could dunk the pieces but that is fine for me at home but not something I would want for my guests. I had about 65% of the crisps that were broken and the rest were whole or not injured enough to count as a “ruined” crisp. I did notice the product is light an airy, so that is always nice when watching your weight, as a generous 27 crisps are only 120 calories! That is a snack option number I like and it’s enhanced by 3 grams of Protein and 4 grams of Fiber, so not just an airy treat but it does pack some nutrition behind it. The ingredients are friendly too, with some natural and even organic ones like the spices, olive oil to the nonfat dry milk. The sweetness comes from dried cane syrup. So far I like what makes up the crisp.

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The Taste Test:
I munched on a few plain pieces to get an idea for the flavor and the seasonings are not as plain as you would think with a Sea Salt & Olive oil flavor. You almost get basil and herb notes and this may come from the parsley and “spices” listed. I like when I buy plain flavored chips to pretty much be a nice toasty taste but not something that would not hit off with my dip. I paired the crisps with my Hummus in Red Bell Pepper flavor but the parsley/basil like herb taste tended to even stand out over the dip. You can also smell the herbs coming from the bag. Now, I am a “pro-herb” girl but because they are dry, the were a little too much that the olive oil was almost non-existent. I would have been more accepting of the flavor if it said so in the flavor name “Herbs”. The texture is also crisp when you break it in your hand but once the crisp gets wet by a dip or even by being in your mouth, the crisp diminishes quickly. Think air popped popcorn when you put it your mouth and it starts to sometimes leave it a bit dry after eating.

I was craving more crisp so thought why not just pair it up with a salad so I can not lose the crunch and there I did find the chip more pleasing as the seasoning complimented the lettuce blend perfectly.  I also added a dollop of my favorite hummus dip and some seeds (flax, black sesame, toasted sesame, poppy, and pumpkin seeds) to add more of the wanted (crunch) texture.

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I am glad I tried the chips as I would have purchased them (before campaign) anyways but I’m 50/50 on purchasing them because of the texture. I understand the air popped texture is too keep them healthier but it leaves me craving a chip, cracker, anything and actually amplifies the craving (so non-diet). I prefer eating 10 “a little naughty” crisps at the same caloric and fat amount that are delicious versus 27 that are good (and may be the only whole crisp amount in the entire bag). That’s it! Kashi Hummus Crisps are good…..not bad, but not spectacularly delicious. For a middle of the road hummus crisp, on sale, plus a coupon……..yeah, I’d get them but in another flavor because if you are going with herbs, go all the way and those Sun Dried Tomato and Feta, plus Basil crisps have my name all over it.

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I received the above products from BzzAgent and Kashi, free of charge.  I am not obligated in providing a favorable/positive review, just my honest opinion.  My review is based on my experience with the product(s), which may differ from yours.

Pretzel Bread Recipe

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Everybody loves pretzel bread. Everybody. We see the commercials from drive-thru joints to restaurants, and I was purchasing the 4 bun bag at Trader Joe’s until they discontinued it. So I started purchasing it at Costco then and after two purchases, they suddenly stop making it. I have heard they consider it a “seasonal item”, but whatever the reason, I wanted Pretzel Bread and was tired of hunting. Yes, I even tried Fresh & Easy’s Pretzel buns and they just taste like salty white bread, so I think they just paint their burger buns brown and call it Pretzel bread!

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Pretzel Bread                                                                                                                                                                 Brauts with Pretzel Buns

So after experimenting, I finally found a way to have Pretzel buns, rolls, loaves….you name it and you can even freeze them to have them keep longer. I use plastic wrap and then foil to freeze each roll. I then take them out, remove the plastic and re-wrap the bread in the same foil I used to freeze it in. Set the oven at 375 degrees and 10 to 15 minutes later, I have warm freshly baked Pretzel bread! YUM.

Let’s get started……

For the Dough-

1 cup of whole Milk
3 tablespoons of Butter
2 tablespoons of Brown Sugar
2 1/4 teaspoons of Active Dry yeast (1 packet if using the envelopes)
1 1/2 teaspoons of Kosher Salt
2 3/4 to 3 1/4 cups of All-Purpose Flour

1/2 teaspoon of Unsalted Butter to use in the bowl your dough will rise in

For the Wash-

12 cups of Water
3/4 cup of Baking Soda

1 Egg and a teaspoon of Water to brush the bread before baking

I use a microwave and warm the milk until it reaches 115 degrees. I add the butter, brown sugar and then the yeast. I use a spoon and make sure to wet the yeast enough and let it sit for about 5 minutes. While the yeast blooms, I begin to combine the salt and flour separately in a large bowl. When 5 minutes have passed, i pour the yeast mixture into the mixer’s bowl with the dough hook attached. Make sure to use a spatula and get any remaining yeast into the bowl since it does not always pour out smoothly. I then begin to incorporate the flour and salt mixture slowly until I get a soft dough and this ranges between 2 3/4 to 3 1/4 cups. Not sure if the dough is smooth? Error on the side of caution and stick with 3 cups because a moist dough is better that a too dry dough in this application. Continue to knead the dough with the mixer for about 8 to 10 minutes. You want a smooth and elastic finish. I then take the greased bowl that will fit the dough but also allow room for it to proof (double in size). I dump the dough and create a loose ball, cover loosely with plastic and allow for it to rise. Takes about an hour and I use my oven as it has a “proof setting” that I set at 105 degrees.

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Before Rise                                                                                                                                                        After 1 hour Rise

After the dough doubles in size, I begin by weighing it. This allows me to think about what I want to do so for example if I am making two large loaves, I just divide the weight in half. Making large buns, I usually divide the weight by 8. Sometimes I also make sandwich rolls or even a hot dog buns, and again divide the dough by what I desire to make. My dough weighed 785 grams so I felt a bun weighing about 95 to 100 grams, would make a good size individual loaf. I made round rolls and sandwich long buns with this batch. You make what fits best with your meals 🙂

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To make a sandwich long bun, I just make a snake with the dough and then fold each end in. My snake is about 12 inches long so when both ends come together, the roll is almost 6 inches. Buns I just make balls with a flat bottom.

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I then allow the buns to rise between 25 to 30 minutes. I put a towel over the pans and again return the dough to my oven on the proof setting at 105 degrees.

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While my buns rise, I begin to mix the water and baking soda. Bring your wash to a boil and then have a steady simmer going. I take out my spider spoon, because this helps me picking up the buns without a mess of water coming with them.

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I also crack the egg and add the water for the wash. Also a good time to set your oven to 400 degrees. I use the convection setting for bread.

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Buns have risen so now it’s time to “pretzel-ize” them. Just like you would do with bagels, you put one or two buns in and allow them to remain in the baking soda solution for 3 minutes on each side and I use the assistance of a timer because I can get distracted easily. After 6 minutes are up, I remove the buns and place them on parchment and the pan I will be using to bake them on. I have found my pizza pan (with holes) works better when it comes to texture but a cookie sheet works fine if that is all you have at hand.

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Give your bread(s) a brushing with the egg wash and then using a sharp knife, cut an “X” cross on top or slits, whichever you like. I do crosses on the round buns and slits on the longer ones to distinguish their use.  You may also sprinkle Poppy seeds if you wish to have some at this point.

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Pop them in the oven at the 400 degrees setting for about 10 minutes and then reduce to 375 degrees and bake until done. Okay, because buns, loaves, rolls, ect., vary on size, this is why I leave this part open regarding time. Mine took between 5 to 8 minutes on the 375 degrees setting and I take them out when they look as dark as you see pictured. Once you remove the bread, cool on a rack and try not to munch but I always give in to the smell and figure I test out the rolls to make sure they are good. Cool for about an hour or two and then you can freeze them like I described above.

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These guys are good as-is, for sandwiches and you can even make your own pretzel crisps, which I have used for even accompanying hummus and spreads. To make the crisps, you just slice a cool loaf and then toast them and allow them to cool. Best dipping bread EVER!!!!  Enjoy!

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