Oatmeal Muffins

A rich, crumble-topped oatmeal muffin recipe made with an oatmeal and yogurt base. Golden-topped, wholesome, and a fantastic pocket treat.

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You want to know what makes these oatmeal muffins next level? They have a big crumble top. It’s a game changer. Beyond that, the rolled oats in the rich batter make them quite substantial — a distant cousin to typical cake muffins. They’re a bit custard-y when hot, and not-at-all when cooled. Craggy and golden-topped, let’s talk through the details!

side view of oatmeal muffins baking in a muffin tin

Muffin Meets Crumble

The idea was to put a crumble top on a great, decadent, oatmeal muffin. I used the crumble from the Tutti-Frutti Crumble recipe in Super Natural Every Day. The muffins themselves don’t come across as particularly sweet, but you get a nice amount of sweetness from the topping. Overall, I would say, the muffins might classify as lightly-sweetened. If you have more of a sweet tooth, you can certainly add a drizzle of honey or maple syrup to the wet ingredients. Or, even better, stir in some chopped, sweet fruit.

How To Make Oatmeal Muffins

There’s nothing particularly tricky about making these muffins, but there are two main components. The crumble and then the oatmeal muffin batter. You’ll be melting butter for both.

melting butter in a skillet
While the crumble is chilling in the freezer, combine the wet and dry muffin batter ingredients. Stirring just enough to bring it all together.

combining wet ingredients with dry ingredients in a bowl resulting in oatmeal muffin batter
Transfer the muffin batter to muffin tins and top with crumble pieces.
muffin batter in muffin tin before baking
Next, bake until golden and puffy. Remove from the oven, and now (the most important thing)  pop them out of the pan as soon as you can after baking. Let them cool outside the pan on a baking rack. In the pan they steam, and it will impact the texture of the muffins. And not in a good way.
close up of an oatmeal muffin

Oatmeal Muffins: Variations

I kept the recipe here straight forward – rolled oats, yogurt, etc. That said, you can take them in a thousand directions with different spice combinations, or citrus zest, or add-ins like seeds, or berries, or dried fruit. 

  • Apple Season: Kelly notes, “Made these the other day and added 2 grated apples and some cinnamon. WOW – so yummy! My new favourite muffins.”
  • Coconut & Sunflower Seeds: LadyM says, “Awesome… I added some unsalted sunflower seeds, coconut, and raisins. I also used my silicone mini muffin pan and they turned out incredible, just a little bit of crusting around the edges. “
  • Strawberry Magic: Sara mentions, “I didn’t have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!”

More Muffin Recipes

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Big Sur Bakery Hide Bread

From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, quinoa and oat bran impressively cram themselves into these delicious, hearty rolls.

Continue reading Big Sur Bakery Hide Bread on 101 Cookbooks

The Big Sur Bakery sits back off California’s famous Highway 1 a bit, nestled next to a gas station. The owners, three of them, left the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery.

Small round homemade breads topped with seeds and butter on a baking sheet
It was tough choosing a single recipe to feature from their namesake cookbook, but a seed-packed pocket bread contributed by a good friend of the bakery jumped out at me. Sesame, sunflower, flax and poppy seeds, millet, oat bran, and a splash of beer impressively cram themselves into palm-sized hearty rolls in a way that doesn’t disappoint.
Small round homemade breads topped with seeds on a marble counter

Big Sur Bakery Hide Bread

The recipe is from Terry “Hide” Prince, one of the bakery’s earliest friends. If you can imagine dense, seed and grain-packed soda bread, you’re in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. I use sea salt (and salad booster), or dulse flakes if I have them. Use what you have. The key to enjoying these delicious little breads (and I can’t emphasize this enough), is splitting them open, toasting until they are deeply golden, then slathering generously with butter (or drizzling with olive oil). Then sprinkle with a bit more salt. Blissful buttery crunchiness.

Variations

These are divisive little pucks. People either have deep love for them, or….don’t. You can browse the comments for insight into both camps. They also take well to endless variations. As you can see from terry’s comment below, that’s the spirit of it!

  • More from Terry: He says, “There’s no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay’s, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy.”
  • A gluten-free version: Obsoletepostergirl says, “this recipe adapted very well to gluten free. I used my usual mix of brown rice flour, millet flour, oat flour, and tapioca starch in place of the flour. I used coconut milk in place of buttermilk as well. They turned out wonderfully when toasted!”

Bread in a roll shape topped with seeds held in the palm of a hand

The Big Sur Bakery Cookbook

The cookbook captures a year in the life of the restaurant through a series of vignettes, purveyor profiles, and recipes. Anyone who dreams of starting their own restaurant should have a read. One of the things I like about this book is the way it illustrates many of the things that make creating a restaurant so fulfilling. At the same time it isn’t afraid to touch on some of the stuff that also makes it so difficult. As I’m sure many of you know (or can imagine) Big Sur is remote, and running any sort of business in a town connected by a single power line to Carmel isn’t without its challenges.

How To Make Big Sur Hide Bread

Here’s a quick guide to the major steps needed to make this bread. 

Large mixing bowl with bread ingredients including flax seeds, sunflower seeds, quinoa, flour, and bran

Step 1: This bread comes together like a soda bread. No yeast is called for, it’s a quick bread that comes together in no time with baking soda as the leavener. Start by combining the dry ingredients in a large mixing bowl. Add buttermilk to this dry mixture and stir until everything comes together.

bread dough rolled out on counter and cut into portions
Step 2: Turn the dough out onto a countertop, roll into a wide log. Slice into equal pieces and for into patties. The shape I aim for is like a small English muffin.

Individual rolls shaped and arranged on metal baking sheet prior to baking
Step 3: Brush the tops of each roll with buttermilk and sprinkle with seeds and seaweed.
Individual bread rolls on baking sheet sprinkled with seeds prior to baking
Step 4: Bake for about 45 minutes or until the bottoms are golden.
Small round homemade breads topped with seeds on a marble counter

A Few Things That Make the Big Sur Bakery Special

I’ve been to the bakery a number of times over the years. I love the dark wood, the beautifully rustic morning pastries, and the mix of locals and people just-traveling-through intersecting at the counter. The bakery serves coffee and pastries in the morning and early afternoon, lunch on certain days, as well as dinner (hours listed here). The heart of the bakery is the wood-fired stove – and much of the food served (and featured in the cookbook) is inspired by it.

A Bit More About the Cookbook

The Big Sur Bakery Cookbook includes a wide range of recipes, not simply pastries and baked treats. Also plenty for vegetarians and non-vegetarians alike. I’ve earmarked the Dresden Stollen (legendary), Nine-Grain Pancakes, Date & Quinoa Muffins, and the Fresh Garbanzo Bean Stew. Sara Remington did the photography for the book – a beautiful combination of portraits, images of Big Sur, meals shared, and of course, no end to the photos of the food. In all, 262 pages, full color. If you haven’t been able to visit in person yet, the book is next best.

Small round homemade breads topped with seeds on a marble counter

More Bread Recipes

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French Toast Casserole

Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French
The post French Toast Casserole appeared first on Salty Side Dish Recipes.

Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French

The post French Toast Casserole appeared first on Salty Side Dish Recipes.

Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients that pack a huge flavor punch.

The post Kimchi Quesadillas appeared first on Budget Bytes.

A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.

Cheese Quesadillas on a plate with a bowl of kimchi on the side.

Why I’m Obsessed with Kimchi Quesadillas

These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.

What is Kimchi?

Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!

Where to Find Kimchi

Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.

Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.

A hand holding a stack of kimchi quesadillas showing the cheese and filling.
Overhead view of sliced kimchi quesadillas on a plate.
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Kimchi Quesadillas

Kimchi quesadillas are an easy to make quick meal or snack that use only a few simple ingredients to pack a huge flavor punch.
Course Breakfast, Lunch, Snack
Cuisine American, Korean
Total Cost $1.90 recipe / $0.95 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 (1 quesadilla each)
Calories 331kcal

Ingredients

  • 1/4 cup kimchi $0.78
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 flour tortillas (8" diameter) $0.40
  • 1 Tbsp butter or oil $0.04
  • 2 large eggs $0.18

Instructions

  • Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
  • Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
  • Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
  • Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
  • Slice the cooked kimchi quesadillas in half and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1quesadilla | Calories: 331kcal | Carbohydrates: 16g | Protein: 16g | Fat: 23g | Sodium: 593mg | Fiber: 1g
Side view of a stack of kimchi quesadillas on a plate.

How to Make Kimchi Quesadillas – Step by Step Photos

Chopped kimchi on a cutting board with shredded cheddar in a measuring cup on the side.

To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.

Cheese and kimchi covering half of two tortillas.

Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).

Two fried eggs in a skillet.

Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.

Eggs added on top of cheese and kimchi in the tortillas.

Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.

Toasted quesadillas in the skillet.

Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!

Sliced quesadillas on a cutting board.

Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.

Close up side view of a stack of kimchi quesadillas.

Soooo cheesy, sooo tangy!

The post Kimchi Quesadillas appeared first on Budget Bytes.

Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it’s great for meal prep, too!

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌

Overhead view of a casserole dish full of apple cinnamon baked oatmeal with the corner being scooped out.

What is Baked Oatmeal?

If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!

Ingredients for Apple Cinnamon Baked Oatmeal

This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:

  • Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
  • Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
  • Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
  • Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
  • Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
  • Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
  • Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.

How to Serve Apple Cinnamon Baked Oatmeal

Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!

How to Store The Leftovers

After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.

A bowl full of apple cinnamon baked oatmeal with milk.
Overhead view of a casserole dish of apple cinnamon baked oatmeal with the corner being scooped out.
Print

Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it's great for meal prep, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $5.92 recipe / $0.99 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (about 1.3 cups each)
Calories 336kcal

Ingredients

Baked Apple Layer

  • 4 medium apples (about 2 lbs. total) $2.66
  • 1 Tbsp lemon juice $0.06
  • 2 Tbsp brown sugar $0.06
  • 1 Tbsp cornstarch $0.03
  • 1/2 tsp cinnamon $0.05
  • 1/8 tsp cloves $0.02

Baked Oatmeal Layer

  • 1.5 cups unsweetened applesauce $0.91
  • 1/4 cup brown sugar $0.12
  • 2 large eggs $0.18
  • 1 tsp vanilla extract $0.59
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1 tsp cinnamon $0.10
  • 1.5 cups milk* $0.72
  • 2.5 cups old-fashioned rolled oats $0.72

Instructions

  • Preheat the oven to 375ºF. Core and dice the apples.
  • Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
  • Cover the dish with foil and bake for 15 minutes.
  • While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
  • Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
  • After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
  • After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.

See how we calculate recipe costs here.

Notes

*I use whole milk but you can use any type of milk, including non-dairy varieties.

Nutrition

Serving: 1.3cups | Calories: 336kcal | Carbohydrates: 64g | Protein: 9g | Fat: 6g | Sodium: 514mg | Fiber: 7g
Overhead view of a casserole dish full of apple cinnamon baked oatmeal with ingredients on the sides.

How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos

Four apples on a cutting board.

Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).

Apples in the casserole dish with sugar, spices, and cornstarch added.

Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.

Baked apples in the casserole dish.

Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.

Eggs, applesauce, sugar, and spices in a bowl.

While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.

Milk being poured into the bowl of applesauce mixture.

Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.

Dry oats stirred into the applesauce and milk mixture.

Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.

Oat mixture in the casserole dish on top of the baked apples.

After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.

Baked oatmeal in the casserole dish from above.

After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.

Side view of a casserole dish full of apple cinnamon baked oatmeal with a portion scooped out.

The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!

Milk being poured into a bowl of apple cinnamon baked oatmeal.

I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Chicken Minis

You’re not alone if you’re constantly scrolling through TikTok and have stumbled upon the viral Chick-fil-A Chick-n-Minis. There are hundreds of delicious
The post Chicken Minis appeared first on Salty Side Dish Recipes.

You’re not alone if you’re constantly scrolling through TikTok and have stumbled upon the viral Chick-fil-A Chick-n-Minis. There are hundreds of delicious

The post Chicken Minis appeared first on Salty Side Dish Recipes.

Peanut Butter Granola

Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.

Continue reading Peanut Butter Granola on 101 Cookbooks

This peanut butter granola is my granola of choice as the seasons change. If mornings are cold enough to need a sweater, the homemade granola I’m baking is getting an extra layer as well. In this case that extra layer is a warm mixture of peanut butter and maple syrup accented with lemon zest. Combine this with a bowl of old-fashioned oats, and the granola it forms while baking develops a peanut-centric, powdery soft coating. Cashmere and crunchy clusters. So good.
peanut butter granola topping yogurt in a ceramic bowl

If you’ve never baked homemade granola before, this would be the recipe to try. The ingredient list is short, and consists of items you might already have in your pantry – oats, peanut butter, maple syrup, lemon, vanilla extract. It’s not a lot of effort, you can bake a double batch, and you’ll likely be way ahead on cost compared to store-bought granolas which can be super pricey.peanut butter granola in a large mason jar

How To Make Peanut Butter Granola

Making peanut butter granola couldn’t be simpler! You gently heat a mixture of peanut butter and maple syrup along with a couple other ingredients into a beautiful molten mixture that will have you licking the pan. Pour this mixture over your oats and peanuts and bake into golden-edged clusters.a mixing bowl filled with granola ingredients and a large spoon

A Couple Tips

There are a couple things I pay close attention to when making this granola. I’m calling them out here, before you get down into the recipe, for emphasis.

  • Mixing matters: First, you want to mix the oats and peanut butter coating *really* well. Stir, stir, and then stir some more. This way you get a uniform granola that will bake more evenly.
  • No blond granola: For this granola (and most granolas, really) to be truly great you need it toasted. I’d rather over-bake this granola versus underbake. Go for golden edges, and stir the granola at least once to give some of the center a chance to toast out near the edges.

granola spread across a baking sheet prior to baking
Well mixed granola before baking (above). And nicely toasted granola after baking (below).
clumps of peanut butter granola on a rimmed baking sheet

Variations & Ideas

I’ve included the recipe down below, it’s a great base recipe for peanut butter granola, but keep in mind you can use it to explore all sorts of other ideas and variations! For example:

  • Experiment with other nut butters: Of the nut butters, I prefer the strong flavor of peanut butter, but almond butter is another option especially if you or someone close to you has a peanut allergy. I want to do a pistachio butter version, but would have to name it Millionaires’ granola. The last small jar I bought was $25 – worth every penny, but so far it has been reserved for enjoying by the spoonful straight from the jar.
  • Add boosters:  You can add nutritional boosters here and/or spices. Adding a couple tablespoons of chia or hemp seeds to the oat mixture is one option. Adding a tablespoon of curry powder to granola is another favorite flavor boost.
  • Gluten Free Peanut Butter Granola: use gluten-free oats and follow the recipe as written.
  • Use granola in baking: Mix a couple cups of clumps of peanut butter granola into your next batch of chocolate chip cookies, or shortbread.

peanut butter granola topping yogurt in a ceramic bowl

Peanut butter granola served over Greek yogurt with a drizzle of maple syrup and some crushed freeze-dried raspberries.

More Breakfast Recipes

Continue reading Peanut Butter Granola on 101 Cookbooks

Sheet Pan Frittata

You don’t need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.

Continue reading Sheet Pan Frittata on 101 Cookbooks

When you grate a lot of lemon zest onto a pan before baking a sheet pan frittata, it makes it extra special. I like to add a good amount to the eggs as well. The zest perfumes everything as the frittata cooks and wraps the whole thing in a lemony haze. Not that you need much to make a sheet pan frittata good. I mean, they’re a legitimate kitchen hero. One of those mealtime workhorses able to step up into a range of roles.

sheetpan frittata in a parchment lined baking sheet

For example. let’s say you bake one on a Sunday. You can enjoy a slice in your breakfast burrito on Monday. Pack a slab in your lunchbox on Tuesday, and then make an epic sheet pan frittata sandwich with it on Wednesday. If you’ve never baked a sheet pan frittata, let’s talk it though. There are a few things to get right.

How To Make a Sheet Pan Frittata

If you have a rimmed baking sheet, preferably the quarter pan size (13 x 9 x 1 inches), some parchment paper and a carton of eggs, you’re in business. To make a sheet pan frittata, line the pan with parchment paper, whisk a bunch of eggs together with a bit of cream, and add in whatever seasonal ingredients you like. If you love cheese and eggs, add some crumbled feta or goat cheese as well. Or grate some gruyere on top once the egg mixture is in the pan.
eggs, cream, and other ingredients in a white bowl
Just combine any well-chopped ingredients (above). Whisk until uniform (below).
eggs, cream, and other ingredients whisked together in a white bowl
Then transfer to your prepared sheet pan. Like the one pictured below.
sheetpan frittata mixture in a rimmed and parchment lined baking sheet ready to go in oven

Sheet pan frittatas are all about knowing the basic technique and then adding whatever other ingredients you’re excited about. Bake until set and enjoy. But let’s talk through how to make them great.
sheetpan frittata in a parchment lined baking sheet

A Few Important Tips

  • Line the pan: Lining your rimmed baking sheet with parchment paper allows easy removal of your sheet pan frittata once it is cooked. It’s important to get the parchment paper to seal with the pan though, so the egg doesn’t run under. The way you do this is to evenly (and thoroughly) rub the baking sheet with a bit of oil, and then press the paper into the pan. Use your hands to smooth out any bubbles across the pan and up the sides.
  • Pre-cook add-in ingredients: Similar to quiche, water is the enemy here. You want to avoid adding watery ingredients to your frittata. Go for pre-cooked or pre-roasted ingredients instead. So, for example, instead of adding sliced cherry tomatoes to your frittata, add roasted tomatoes. The flavor is more concentrated, and most of the water has been cooked out ahead of time.
  • Make ahead: If you are making a sheet pan frittata as part of your meal prep, allow the frittata to cool after baking. Slice and stack in an airtight container, refrigerated, for up to 4-5 days. To reheat, warm gently in a skillet. Or, serve at room temperature as a component in a sandwich or salad bowl.

ingredients for sheetpan frittata on plate including chopped green onions, kale, and chives

The Best Add-Ins

Above you can see the add-ins and toppings I used for this frittata, but there are endless options to consider. Here are a few favorites.

  • Herbs: Load up on the chopped herbs. It’s hard to go wrong. Chives, cilantro, dill, parsley, basil – really go for it.
  • Lemon zest: This one is incorporated into the recipe below. You can also experiment with orange zest and even different types of lime.
  • Potatoes: Hard to go wrong with potatoes here. You can roast sliced potatoes in a bit of olive oil, let them cool, and add to the frittata before baking. Room temperature hash browns torn and scattered across the frittata mixture is also good move.

a square piece of sheetpan frittata on a plate with a fork

A Few Seasonal Variations

A frittata like this is the perfect vehicle for whatever is in season, or whatever you have around the kitchen.

  • Late summer: roasted cherry tomatoes, roasted corn, caramelized onions, serrano chile
  • Fall: black olives, roasted winter squash, crumbled feta, dill
  • Spring: crumbled Boursin cheese, sautéed artichoke hearts, lemon zest, roasted asparagus, roasted new potato slices

Let me know your favorite combinations in the comments, I’m always looking for inspiration!

More Egg Recipes

 

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Lemon Pound Cake

This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.

The post Lemon Pound Cake appeared first on Budget Bytes.

This Lemon Pound Cake will make you swoon! It’s moist, tender, tart, and tangy. The light fluffy crumb is the perfect texture for soaking up the sweet and sour lemon glaze. Even better- it’s the absolute easiest cake to make. I bet you have everything you need in your pantry right now! 

Overhead view of lemon pound cake sliced on a wire cooling rack.

What is Lemon Pound Cake?

This classic dessert is baked in a loaf pan and is bursting with refreshing citrus notes that cut through the buttery sweetness of the cake. This easy recipe for Lemon Pound Cake is also one of my favorite ways to use up extra lemons, as the batter and glaze are loaded with lemon juice and zest.

Ingredients for Lemon Pound Cake

This cake is gorgeous and the flavors are zippy and balanced. It’s the perfect easy dessert recipe for a casual dinner or a fancy get-together (or if you’re in the mood for cake that isn’t too sweet.) Here’s what you need to make Lemon Poundcake:

  • Butter:  creates a light, tender texture and helps the cake rise.
  • Granulated Sugar and Powdered Sugar: these sugars do more than sweeten the cake and the icing. Granulated sugar softens the cake crumb, adds moisture, and balances the tartness of the lemon juice in the batter. Powdered sugar creates structure in icing and helps mellow out the sourness of lemon juice.
  • Eggs: create structure that helps the cake rise and keeps the crumb airy.
  • Flour: the base of our batter, it creates the structure of the crumb. While we have not tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
  • Lemons: are the heart of this recipe. If lemons are out of your budget, you can try bottled lemon juice, and though it won’t taste quite as tart and refreshing, it will still be a good cake. If lemons are too tart for you, leave them out and just make plain, buttery, pound cake!

How To Serve Lemon Pound Cake

This cake is fantastic still warm from the oven or served at room temperature. It pairs beautifully with No-Churn Strawberry Ice Cream. Or served with a fresh dollop of Homemade Whipped Cream. Double down on the lemon flavor and try it with Homemade Lemon Curd

How To Store Lemon Pound Cake

Place leftovers in an air-tight container and store at room temperature for up to 3 days. You can also wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for up to 3 months. While you can refrigerate pound cake, it does dull the flavors and changes the texture of the cake. If you choose to refrigerate or freeze it, try warming it in a 350°F with a touch of butter brushed on each slice. I don’t know if you’ve ever tried frozen cake, but it’s delightful straight out of the freezer as well. The crumb stays soft and it’s a perfect treat for a hot summer day.

Side view of a sliced loaf of lemon pound cake.
Side view of a sliced loaf of lemon pound cake.
Print

Lemon Pound Cake

This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.
Course Dessert
Cuisine Amercian
Total Cost $4.85 recipe / $0.40 serving
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 (1 slice each)
Calories 330kcal

Ingredients

  • 1 cup room temperature salted butter (plus more for greasing) $2.01
  • 1.5 cups all-purpose flour (plus more for dusting) $0.22
  • 1/2 tsp baking powder $0.03
  • 1/4 tsp baking soda $0.01
  • 1/4 tsp salt $0.02
  • 1 cup granulated sugar $0.39
  • 4 large eggs, beaten $0.36
  • 1/4 cup buttermilk $0.16
  • 3 lemons, juiced and zested, divided $1.32
  • 1 cup powdered sugar $0.33

Instructions

  • Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
  • Mix the flour, baking powder, baking soda, and salt in a medium bowl.
  • Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
  • Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
  • Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
  • Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
  • To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
  • Drizzle the glaze on the cooled pound cake and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Sodium: 241mg | Fiber: 1g
Icing being drizzled over a loaf of lemon pound cake.

How to Make Lemon Pound Cake – Step by Step Photos

Loaf pan being buttered and dusted with flour.

Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.

Dry ingredients for lemon pound cake being whisked together in a bowl.

Mix 1.5 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a medium bowl. 

Wet ingredients for lemon pound cake in a bowl.

Mix 1 cup of room-temperature salted butter and 1 cup of granulated sugar in a large bowl until light and fluffy. Add 4 beaten large eggs, 1/4 cup of buttermilk,  1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.

Wet and dry ingredients for lemon pound cake being mixed together.

Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition. 

Lemon pound cake batter in the loaf pan ready to be baked.

Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.

Baked lemon pound cake in the baking pan.

Remove the poundcake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.

Ingredients for the icing in a bowl.

To make the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest. 

Glaze being poured over the pound cake.

Drizzle the glaze on the cooled pound cake and serve!

Front view of a loaf of lemon pound cake sliced on a cooling rack.

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Deep Dish Quiche

The deep dish quiche of your dreams. It’s made with a flaky all-butter crust. The filling is silky smooth and creamy, while still being perfectly sliceable. Switch up the add-ins based on the seasons – roasted cherry tomatoes in summer, winter squash later in the year.

Continue reading Deep Dish Quiche on 101 Cookbooks

A deep dish quiche brings drama to any table. Here’s the thing though, if you’re going to make the effort to bake a quiche, it better deliver beyond the visual. A golden, flaky crust is a defining factor. And that structured, buttery crust playing off a sublime, silky, rich filling is where the magic happens. This page outlines how to bake a phenomenal quiche by incorporating my favorite tips. It also calls out a few pitfalls that are easy to avoid. Let’s bake a quiche!a wedge of quiche on a piece of parchment paper with a deep-dish golden crust

This Quiche: Let’s Talk it Through

This quiche is baked in a 9-inch springform pan. It allows you to achieve a deep dish version that sits high and proud on any table. If you don’t have a springform pan, you can adjust to an equivalent deep dish pie pan if you keep an eye on and adjust the timing if needed. The filling here is made with a blend of whole milk and either sour cream or crème fraîche plus eggs and a bit of flour. The result? Something decadent, buttery smooth and wildly delicious. Arguably better than the more typical heavy cream version.

When it comes to additional ingredients, there’s no need to add cheese here. Unless, of course, you can’t help yourself. In that case, go ahead and grate some in. I typically add some sort of well-chopped hearty green (kale, Swiss chard, etc.), plus whatever is seasonal. You see oven roasted tomatoes here, along with chopped Serrano chile and red chile flakes. Play around with your add-ins after you read the section below about how to avoid a watery quiche.a tall wedge of quiche with a golden crust on a brown plate

How to Make Quiche

The steps to making a quiche are straight-forward. But, like most baking, the difference between a good quiche and one that is truly memorable is in the details. Let’s start with the basics. They go something like this:

  • Make the dough for the crust. I use this pie crust recipe and it delivers every time.

    quiche crust after blond baking with pie weights filling the pan
  • Blind bake the dough for the quiche crust.
    preparing a quiche crust with a thin layer of mustard before filling and baking
  • Prepare the quiche filling.
  • Fill the pre-baked crust and bake quiche.a quiche after baking in a 9-inch springform pan
  • Allow to cool and set.

The Details That Make a Difference

Here are a couple things to focus on if you want to bake an exceptional quiche.

  • Thicker crust: Establishing a great crust is everything in the quiche realm. This is a crust that has to put in a good amount of work – especially when going the deep dish route like we are here. It should be flaky and structural at the same time. And, of course it needs to be beautiful and delicious. If you’re going to the effort to make quiche, go the distance and make your own crust. This pie dough is simple to work with (I promise!), and it can handle every job this deep dish quiche throws at it. Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan.
  • Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general. I like to use the method Liz Prueitt writes about in Tartine (2006 edition). Whisk flour into one of the eggs, add more eggs gradually from there, and then strain the mixture into your liquid dairy ingredients.

a wedge of quiche with spinach and roasted tomatoes

How To Avoid Watery Quiche

A major quiche pitfall, there are a few key ways to avoid baking a watery quiche. The first, avoid the addition of water-filled ingredients. For example, raw mushrooms will release their water into your filling resulting in a watery quiche. The better option is to cook or roast as much water as possible from any quiche add-ins. Blot more with a clean towel or paper towels before incorporating. So, you want deeply roasted mushrooms versus raw. The quiche recipe below features roasted cherry tomatoes, not raw. The liquid bakes out and you’re left with a concentrated ingredient. The second technique is to add a bit of flour to your custard mixture. The flour will help with absorption and stabilize the filling in general. Lastly, bake it low and slow, opting for a lower temperature for longer time.A quiche on a marble counter alongside a wedge of quiche on a plate with a fork

What Temperature to Bake a Quiche?

You’ll see a wide range of baking temperatures used to bake quiche. I subscribe to the slow and low school of quiche baking. I find it lends a creamy texture you don’t get at higher temperatures. We’re after silky smooth with no eggy curds. This requires a longer baking time, but it’s worth it. I like a rustic vibe as well, so I’ll often finish with a quick flash of the broiler. Really quick, just a few seconds!

Variations:

  • Gruyere & Roasted Broccoli Quiche: Toss a couple handfuls of small broccoli florets in a bit of olive oil. Season with salt and pepper and roast in a 375°F oven until golden. Allow to cool completely. Stir the broccoli and 1/2 cup grated gruyere into the quiche filling and proceed with the recipe.
  • Roasted Winter Squash & Caramelized Shallot Quiche: Toss your favorite winter squash (cut into 3/4-inch cubes) and wedges of shallots (or small red onions) in a bit of olive oil and season with salt and pepper. Bake in a 375°F oven until deeply golden and caramelized. Allow to cool completely. Stir into the filling and proceed with the recipe.

a quiche sliced into wedges on a sheet of parchment paper

Make Ahead & Freezing Instructions

To Make Ahead: To bake the quiche up to two days ahead here’s what you do. After baking the quiche and removing it from the pan, allow to cool completely. Carefully wrap in plastic wrap and refrigerate. When ready, if you’re opting to serve at room-temperature, allow the quiche to come up to temperature a couple hours prior to serving. Or, you can serve the quiche warm. Reheat in a 350°F oven for 15 minutes or so wrapped in foil, until the center of the quiche is warm.

To Freeze: Allow quiche to cool completely after baking. Wrap in a snug layer of plastic wrap followed by a layer or aluminum foil. Freeze for up to 2 months. Two days before you’re ready to serve allow the quiche to thaw in the refrigerator. Reheat in a 350°F oven for 15 minutes or so wrapped in foil, until the center of the quiche is warm.

Leftovers: To Re-heat a Fully Cooled Quiche

Cover the quiche with aluminum foil and reheat on a middle oven rack for 15-20 minutes, or until the center of the quiche is warm.
a perfect wedge of quiche pictured from overhead on a small plate

More Brunch & Breakfast Recipes

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