Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space…
Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space was at a super-premium. Yet I was happy to give a lot of it up to have those letters reminding me of my métier.
When I lent my apartment to some visiting friends, I noticed the P and the T had been reversed, and it spelled TAPISSERIE. I got a kick out of it and thought that was very clever. When a new bakery in Paris called Tapisserie from the team of a noted restaurant, I figured it wasn’t a place to purchase a tapestry, but a clever – and original – place to get terrific desserts.
One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent an…
One of my super powers is turning zucchini into delicious desserts. If you’ve tried my chocolate zucchini cake, zucchini brownies, or zucchini cookies, you know it’s true. I have a gift for making the green vegetable taste super decadent and super delicious. These Chocolate Chip Zucchini Bars are my latest and maybe greatest zucchini dessert.…
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, […]
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, truth be told, when corn is prepared this way it’s so good that I’d be just as happy eating it plain!
Originally posted 5-20-2011, updated 7-27-2021.
Why Roast in the Husk?
Leaving the husk on the corn while it roasts helps hold in the corn’s natural moisture, yielding super juicy kernels that pop with sweetness when you bite into them. It’s truly amazing. Once the corn has roasted, the husks and silk peel away easily so it’s ready to eat in no time.
How to Pick Good Fresh Corn
Choosing corn that is fresh and in season is key because that’s when the corn is the sweetest and juiciest. Older corn can tend to be dry and more starchy rather than sweet. To make sure your corn is fresh, look for husks that are bright green, tight against the cob, and not dry or brown. If the silk is sticking out the top, it should look fresh, moist, and maybe a bit brown, but never black, shriveled, or dry.
As if the juicy roasted corn wasn’t magic enough, have you tried honey chili butter yet?? It’s perfectly sweet, a little spicy, and creamy like a dream. The heat level of the honey chili butter will depend on how spicy your chili powder is. Some brands, like McCormick, are very mild, while others can carry some substantial heat. Keep your leftover honey chili butter in the fridge, where it should stay good for a few weeks.
Oven Roasted Corn with Honey Chili Butter
Super sweet and juicy oven-roasted corn slathered with sweet and spicy honey chili butter is a true summer treat.
Total Cost $1.75 recipe / $0.44 serving
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Servings 41 ear each
Author Beth - Budget Bytes
4Tbspbutter, room temperature$0.37
1/2tspchili powder $0.05
Preheat the oven to 350ºF. Prepare the ears of corn by cutting off the very tip of the ear to remove most of the silk, and removing the outer husks (the thicker bright green layers), leaving the inner layers (the thinner lighter green husks).
Transfer the prepared ears of corn to the fully preheated oven, placing them directly on the oven rack. Roast for 35 minutes.
While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, honey, and salt. Whip the mixture with a fork until smooth and evenly combined.
After 35 minutes the husks on the corn should be slightly browned and papery in appearance. Carefully remove the corn from the oven using oven mitts or a thick towel. Let them rest for about five minutes, then carefully pull back the husks and remove any remaining silk.
Serve hot with the bowl of honey butter for smearing over the kernels just before eating.
How to Make Oven Roasted Corn – Step By Step Photos
Preheat the oven to 350ºF. To prep the ears of corn, cut the very tip off to remove most of the silk, then remove the first couple of layers of husk, leaving a few layers of the thinner husks. Basically, just remove the thicker bright green husks leaving the more tender leaves still attached (prepped ears on the right, unprepped ears on the left). Place the prepped ears of corn in the fully preheated oven, directly on the oven rack. Roast for about 35 minutes.
While the corn is roasting, prepare the honey chili butter. Combine 4 Tbsp room temperature butter with 1 Tbsp honey, ½ tsp chili powder, and ⅛ tsp salt.
Use a fork to sort of whip the honey chili butter together until it is evenly mixed. Set the butter aside.
After the corn has roasted for 35 minutes, the husks should look slightly browned and more papery. Remove them from the oven (use an oven mitt or thick towel to grab them). I placed them on this tray just to transport them, but they roasted directly on the oven rack with no tray. Let them rest for a few minutes, then carefully peel back the husks. The remaining silk will pull off easily.
After removing the husks and silk, smear honey chili butter over the warm ears of corn. Serve immediately!
Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries. Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a […]
Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries.
Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a plain, not-stuffed cookie so incredibly boring now?)
Yes I realize I made the perfect Valentine’s day cookies in the middle of summer but, you know what? My love of chocolate and strawberry lasts all year round.
My first test run of these cookies resulted in two versions, one with the ground up freeze-dried strawberries mixed into the dough, and the other with plain dough and a coating of crushed berry powder before baking.
While the strawberry flavor was lovely on both versions, the strawberry-in-the-dough batch turned a not-so-enticing mauve color when baked. Nothing like the pretty pastel pink I envisioned. But such is life when you’re using natural colorings.
Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!
Why I Love This Vegetable Pasta
This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. :)
You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.
And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.
Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:
avocado (will give the pasta a nice creamy effect)
onion (red, yellow, green)
The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.
What is Nutritional Yeast?
Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.
You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.
Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!
Total Cost $3.61 rcipe / $0.90 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Beth – Budget Bytes
1/4tspfreshly cracked black pepper$0.02
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
Add the tomatoes and sauté for about two minutes more, or just until they're heated through (they'll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you're tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.
*Swap with a vegan butter to make this recipe vegan.
How to Make Quick Veggie Pasta – Step by Step Photos
Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.
While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.
Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).
Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.
Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.
Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.
Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.
Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.
Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One B…
Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness! These…
A giant, gooey skillet cookie is the best dessert EVER! My classic chocolate chip skillet cookie is my all-time favorite, I make on a regular basis and every time it is pure bliss! Well, I decided to branch out and make a S’mores Skillet Cookie. …
A giant, gooey skillet cookie is the best dessert EVER! My classic chocolate chip skillet cookie is my all-time favorite, I make on a regular basis and every time it is pure bliss! Well, I decided to branch out and make a S’mores Skillet Cookie. Oh man, you guys are going to love this one.…
If you’re a fan of single serving desserts like I am, I think you’re going to love this cute little Funfetti Mug Cake. In classic mug cake fashion, this perfectly sized dessert takes only a few minutes to mix together and about 60 seconds to cook. It’s the perfect quick fix for those times when you want just a little something sweet. Plus it’s just cute and cute food makes me smile.
What is Funfetti, Anyway?
Funfetti cake is basically just vanilla cake with rainbow sprinkles. The sprinkles kind of look like confetti, and so it is sometimes called “confetti cake,” but somewhere along the line someone coined the term funfetti (fun + confetti) because, let’s just face it, sprinkles are FUN. And I guess that name stuck! Now you can find “funfetti” everything, from frosting to cake mixes, cookies, and more.
The recipe below is just for the cake part of the funfetti mug cake. There are a lot of options for the topping, so I wanted to leave that part up to you.
Whipped Cream – It’s really difficult to make just a couple of tablespoons of frosting at once, so I found whipped cream to be the most reasonable option for topping this mug cake. You will want to let the cake cool a bit before adding whipped cream, or else the whipped cream will melt.
Buttercream – You can kind of create a make-shift buttercream frosting by mixing 2 Tbsp room temperature butter, ¼ cup powdered sugar, 1 tsp milk, and ⅛ tsp vanilla. You’ll want to use a fork to vigorously “whip” the ingredients together until they get sort of aerated. Since it’s such a small amount, it’s tricky and doesn’t turn out quite as well as a normal-sized batch of frosting where you’d use a mixer to whip air into the frosting.
Cream Cheese Frosting – Similar to the buttercream frosting above, you can mix together 1 oz. room temperature cream cheese, 1 Tbsp room temperature butter, 1 tsp milk, ⅓ cup powdered sugar, and ⅛ tsp vanilla. Again, you’ll want to try to “whip” it as best you can with a fork until slightly aerated.
Ice Cream – OR you could just go all out and top your mug cake with a scoop of vanilla ice cream. Honestly, that actually sounds like the best choice. ;)
Can I Make This Funfetti Mug Cake Vegan?
Yes, this mug cake should be pretty easy to make vegan. You can use any type of dairy milk alternative in place of the whole milk listed in the recipe, and simply substitute a store-bought vegan butter in place of the dairy butter. It’s also a good idea to check the ingredients on your sprinkles just to make sure those are vegan as well.
What Size Mug to Use
I’m used a small 8oz. mug for my funfetti mug cake and it completely filled the mug and even domed out over the top. I would suggest using a mug anywhere in the 8-12oz. size range for this mug cake.
Funfetti Mug Cake
This super cute Funfetti Mug Cake is the perfect single-serving dessert for when you need something sweet and fast!
Total Cost $0.41 each
Prep Time 4minutes
Cook Time 1minute
Total Time 5minutes
Author Beth – Budget Bytes
Add the flour, sugar, baking powder, and sprinkles to a microwave safe mug (8oz. or larger). Stir until everything is well combined.
Add the milk, melted butter, and vanilla extract to the mug. Stir until a soft batter forms, making sure to scrape all the flour out of the corners of the mug.
Microwave the mug cake for about 60 seconds, or until it has puffed to about 2-3 times the volume. Cook time will vary with the wattage of your microwave (I used a 1000 watt microwave and 60-70 seconds was perfect).
Allow the mug cake to cool for a few minutes and then top with your preferred frosting option, or enjoy unfrosted.
How to Make A Funfetti Mug Cake – Step by Step Photos
First, combine the dry ingredients. Add ¼ cup all-purpose flour, 1 Tbsp sugar, ½ tsp baking powder, and 1 tsp rainbow sprinkles to a mug (8oz. or larger). Stir until everything is really well combined.
Stir everything together until it forms a soft batter. Make sure to scrape all the dry flour out of the bottom corners of the mug.
Microwave the mug cake for about 60 seconds, depending on your microwave wattage (I’m using a 1000 watt microwave). The mug cake should puff up to about 2-3 times the volume of the uncooked batter.
Either eat the mug cake as-is or let it cool a few minutes then top with your favorite icing. Whipped cream is an easy option, but a scoop of vanilla ice cream on top would also be sublime. I’ve also listed a couple of options for making small-batch frosting in the blog post above the recipe.
Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of…
Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of blueberries and it’s so easy to make! The sweet blueberry base…
I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.
If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…
How to Use Hollandaise Sauce
As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!
Small Batch for No Leftovers
Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).
If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.
Easy Hollandaise Sauce
An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!
*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.
How to Make Hollandaise Sauce – Step by Step Photos
Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)
Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).
Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.
Place the pot over medium-low heat and continuously whisk while the butter begins to melt.
Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…
And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.
Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).
And now your rich and dreamy lemony sauce is ready to eat! You did that!
Drizzle that heavenly sauce over all your favorite foods!