Cheddar & Olive Rolls

Cheddar & Olive Rolls Created by Sahar Elgamil @elga.meal These fluffy, cheesy rolls are a simple (and delicious) twist on classic holiday bread, made right in your U-Konserve BounceBox for easy baking, storing, and serving! Perfect for potlucks, Friendsgiving, or your holiday table. Watch Video Ingredients 1 can Pillsbury crescent dough (8-count) ¼ cup olive tapenade (store-bought or homemade) ½ cup shredded sharp cheddar cheese 1 tbsp butter, melted ½ tsp ground herbs (italian seasoning, rosemary, thyme, etc.) Optional: poppy seeds Instructions Preheat your oven to 375°F. Lightly grease or line your BounceBox with parchment paper. Unroll the crescent dough on and separate the rolls. Place a dollop of olive tapenade in the center of the dough, then sprinkle with shredded cheddar. Roll each into a ball and pinch the bottoms to form the rolls. Arrange rolls up in your BounceBox, they should be snug but not too crowded. Sprinkle cheddar around the rolls and sprinkle herb mixture and optional poppy seeds on top of the rolls. Bake for 12-15 minutes, until golden brown and puffed. Brush with butter. Serve warm right from the BounceBox! Store leftovers (if there are any!) right in the same container, no extra dishes needed. The silicone lid keeps rolls soft and fresh for next-day snacking.

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Baked Apple Blossoms

Flaky, golden puff pastry wrapped around tender cinnamon-spiced apples...these Baked Apple Blossoms are as beautiful as they are delicious. Simple to make but impressive to serve, they’re perfect for a sweet snack, dessert, or even a brunch table centerpiece.

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Invisible Apple Gateau Cake

Cozy, fragrant, and just the right amount of sweet, this Apple Gateau Cake is the kind of dessert that makes your whole kitchen smell like fall. Layers of tender apples are folded into a lightly spiced batter, then baked right in your BounceBox until golden and delicious.

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Pumpkin Chocolate Chip Bread in Your BounceBox

This pumpkin chocolate chip bread is perfectly spiced, tender, and just sweet enough to feel like a treat without being over the top. The best part? You can mix, bake, and enjoy it all in your BounceBox, no extra dishes required.

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Easy Blueberry Baked Oats

Easy Blueberry Baked Oats Looking for a quick, wholesome, and delicious breakfast or snack? These Easy Blueberry Baked Oats are the perfect balance of sweet, nutty, and satisfying. With just a few simple ingredients, you can whip up a warm, cake-like treat that’s great for busy mornings or meal prep. Best of all, it fits perfectly in your BounceBox, keeping it fresh and ready to enjoy on the go! Ingredients: ½ cup oats ¼ cup plant milk 2 tbsp nut butter ¼ cup blueberries ½ tsp baking powder 1-2 tbsp agave or honey 8oz BounceBox Instructions: Preheat your oven or air fryer to 325°F. In your BounceBox, mix all ingredients until well combined. Bake for 15 minutes or until a toothpick comes out clean. Let it cool before enjoying. Top with extra blueberries, a drizzle of nut butter, or a sprinkle of cinnamon.  Whether you’re meal-prepping for the week or need a quick breakfast on the move, these Blueberry Baked Oats are a delicious, healthy option that you’ll love. 

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Mango Sticky Rice

Mango Sticky Rice Created by Sahar Elgamil @elga.meal Try this delicious Mango Sticky Rice recipe, made in your BounceBox! This sweet, creamy, and slightly chewy dish is made with coconut-infused sticky rice and juicy, ripe mango—an irresistible combination of flavors and textures. Whether you're meal-prepping for the week or taking a snack on the go, this tropical treat is perfect to make in your BounceBox, keeping it fresh and ready to enjoy anytime. View recipe video here. Ingredients: 1/2 cup glutinous rice 1 cup water 1 Tbsp sugar 1/8 tsp salt 1/2 cup coconut milk 1 mango, peeled and sliced  Instructions: Rinse rice under cold water until the water runs clear. Add rice to BounceBox along with water, salt, and sugar. Stir to combine. Microwave rice uncovered on power level 3 for ten minutes, stopping halfway through to stir. Once the water is absorbed into the rice, cover with the BounceBox lid and press down once. Microwave for another 10 minutes.  Take BounceBox out of the microwave, and pour coconut milk over the rice. Allow to soak in for 10 minutes, covered. Top with mango and enjoy! (Optional: drizzle sweetened condensed milk to taste if you want it sweeter).

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Cherry Crumble Cake

This Cherry Crumble Cake is bursting with juicy cherries, topped with a golden crumble, and baked to perfection in a U-Konserve BounceBox. Perfect for a sweet treat in the mornings, afternoon, or evening!

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Za'atar Focaccia in BounceBox Rectangle

  Za'atar Focaccia in BounceBox Rectangle Recipe by Sahar Elgamil - @elga.meal on Instagram Sahar's personal size focaccia recipe has gotten a major upgrade. Make this za’atar focaccia using ONLY your new BounceBox Rectangle Nesting Duo for easy prep, storage, and clean-up.🌱 Watch the original recipe video here. Ingredients: 2 cups all purpose flour 1 tsp salt 3/4 cup + 1 Tbsp water 1 tsp instant yeast 2 tsp olive oil 2 Tbsp olive oil for proofing 3 Tbsp olive oil for dimpling 3 Tbsp za’atar Instructions: Microwave water in your 24 oz BounceBox for 30 seconds Add in yeast and 2 tsp olive oil, then whisk vigorously In your 48 oz BounceBox, combine flour and salt Add in your yeast mixture and stir until it forms a hydrated dough Cover with the lid and press down once for a vented seal. Let rest for 10 minutes Stretch and pull the dough over itself for 1-2 minutes. Wetting your hand with water will help with this step Drizzle 2 Tbsp olive oil over the dough, place the lid back on (pressing once), and let proof for 30 minutes Stretch and pull for another 1-2 minutes, then flip it over so it’s smooth side up. You may need to gently spread the dough out to the edges of the container Sprinkle za’atar and 3 Tbsp olive oil over the dough. Combine into a paste and spread it evenly. Begin pressing into the dough with your fingers to dimple it Top with flaky salt (optional), and bake at 425° for 25 minutes on the lowest rack of your oven Enjoy on its own or with labne and olive oil! Get your own BounceBox Rectangle Nesting Duo today!

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Jack-O-Lantern Veggie Pot Pie

Jack-O-Lantern Veggie Pot Pie These mini veggie pot pies with a fun jack-o-lantern twist are perfect for a festive Halloween meal. Baking them in the BounceBox Round makes them cute, portable, and easy to serve! This amount is enough to make 2 mini pot pies in the 8oz BounceBox Round or 1 big pot pie in the 20oz BounceBox Round. Ingredients: 1 tbsp olive oil ½ onion, diced 1 carrot, diced 1 small potato, diced ½ cup peas ½ cup corn 1 garlic clove, minced 1 tbsp flour 1 cup vegetable broth ¼ cup unsweetened almond milk (or regular milk) ½ tsp thyme ½ tsp salt ¼ tsp black pepper 1 pre-made pie crust (store-bought or homemade) Instructions: Preheat the oven to 375°F  Heat olive oil in a pan over medium heat. Add the onion, carrot, and potato, cooking until softened (about 5-7 minutes). Stir in the garlic, then add the peas and corn, cooking for another 2 minutes. Sprinkle the flour over the veggies and cook for 1-2 minutes, stirring constantly. Gradually add the vegetable broth and milk, stirring until the mixture thickens into a creamy sauce. Season with thyme, salt, and pepper. Remove from heat. Spoon the veggie mixture into the 8oz BounceBox Round. Roll out the pie crust and cut out a circle to fit the top of the BounceBox. You can use the lid to help you measure! Use a small knife to carefully cut out a jack-o-lantern face on the crust. Place the jack-o-lantern crust over the filling and press the edges lightly to seal. Bake for 20-25 minutes or until the crust is golden brown. Let cool slightly before serving, and enjoy your spooky, delicious pot pies!  Get Your BounceBox Today!

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