{"id":601,"date":"2026-08-20T00:45:47","date_gmt":"2026-08-20T00:45:47","guid":{"rendered":"https:\/\/abetterversionkitchen.com\/?page_id=601"},"modified":"2026-08-21T01:25:23","modified_gmt":"2026-08-21T01:25:23","slug":"home","status":"publish","type":"page","link":"https:\/\/abetterversionkitchen.com\/?page_id=601","title":{"rendered":"Home"},"content":{"rendered":"\n
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Homemade versions of the stuff in the box<\/p>\n\n\n\n

The snacks they actually want<\/em><\/h1>\n\n\n\n

Made with ingredients you can pronounce.<\/p><\/p>\n\n\n\n

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Start here<\/a><\/div>\n\n\n\n
Why I make all of this<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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I’m Sabrina. I bake because my grandmother baked, and I started making better versions of the packaged stuff because my kids wanted what everyone else was eating \u2014 and I wanted to be comfortable with what I was handing them.<\/p>\n\n\n\n

That’s the whole idea. Not restriction. Not a lecture about sugar. Just the real thing, made better, so nobody feels like they’re missing out.<\/p><\/p>\n<\/div>\n\n\n\n

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Same snack. Read both labels.<\/h2>\n\n\n\n

Toaster pastries<\/p>\n\n\n\n

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The store version<\/h3>\n\n\n\n

enriched flour (wheat flour, niacin, reduced iron, vitamin b\u2081 [thiamin mononitrate], vitamin b\u2082 [riboflavin], folic acid), corn syrup, high fructose corn syrup, dextrose, sugar, soybean and palm oil (with tbhq for freshness), bleached wheat flour, contains 2% or less of wheat starch, salt, dried strawberries, dried pears, dried apples, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), citric acid, gelatin, modified wheat starch, yellow corn flour, caramel color, xanthan gum, cornstarch, turmeric extract color, soy lecithin, red 40, yellow 6, blue 1, color added<\/p>\n\n\n\n

34<\/strong>ingredients<\/p>\n<\/div>\n\n\n\n

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Mine<\/h3>\n\n\n\n

unbleached hard red wheat flour, butter (cream), strawberry preserves (strawberries, sugar, lemon juice, fruit pectin), sugar, eggs, powdered strawberries, lemon juice, vanilla bean, sea salt.<\/p>\n\n\n\n

10<\/strong>ingredients<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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What that looks like<\/h2>\n\n\n\n
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01<\/p>\n\n\n\n

Real ingredients<\/h3>\n\n\n\n

Good quality organic flour, real butter, real sugar. Whole grain when it makes the food better, and white when it doesn’t. Nothing I can’t pronounce.<\/p>\n<\/div>\n\n\n\n

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02<\/p>\n\n\n\n

Better versions<\/h3>\n\n\n\n

The hazelnut spread. The cheese crackers. The sandwich cookies. Homemade, and honestly good enough that my kids stopped asking for the boxed ones.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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03<\/p>\n\n\n\n

Bread, the long way<\/h3>\n\n\n\n

When I make bread, I go all the way \u2014 whole grain, often milled fresh that morning. It’s the one place where the flour changes everything.<\/p>\n<\/div>\n\n\n\n

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04<\/p>\n\n\n\n

Real tools<\/h3>\n\n\n\n

No dyes, no high fructose corn syrup, no seed oils, no preservatives. Nothing prepared or stored in plastic or aluminum.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Come cook with me<\/h2>\n\n\n\n

I’ll show you exactly how I do it \u2014 the wins, the flops, and the fact that I’m having a very good time either way.<\/p><\/p>\n\n\n\n

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Start with the recipes<\/a><\/div>\n\n\n\n
What I use<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Get the recipes<\/h2>\n\n\n\n

New recipes and the occasional thing I learned the hard way. No spam, no daily emails.<\/p><\/p>\n\n\n\n

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Subscribe<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Homemade versions of the stuff in the box The snacks they actually want Made with ingredients you can pronounce. I’m Sabrina. I bake because my grandmother baked, and I started making better versions of the packaged stuff because my kids wanted what everyone else was eating \u2014 and I wanted to be comfortable with what […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-601","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=601"}],"version-history":[{"count":12,"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/601\/revisions"}],"predecessor-version":[{"id":673,"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/601\/revisions\/673"}],"wp:attachment":[{"href":"https:\/\/abetterversionkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}