
Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
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Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
READ: Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Or…
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Origin of French Onion Soup
As the name suggests, French onion soup originated in France. Specifically, it’s believed that King Louis XV created it for a party when he was running low on ingredients (thank goodness for onions).
Beef and Broccoli is a classic Chinese dish that my boys LOVE! We used to order it in from a local restaurant, but now we just make it at home! No need to spend money on takeout–this is an easy recipe that tastes even better than your favorite re…
Beef and Broccoli is a classic Chinese dish that my boys LOVE! We used to order it in from a local restaurant, but now we just make it at home! No need to spend money on takeout–this is an easy recipe that tastes even better than your favorite restaurant and it only takes 30 minutes…
The post Beef and Broccoli appeared first on Two Peas & Their Pod.
I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze.
The post Honey Mustard Wings appeared first on Budget Bytes.
I used to hate chicken wings. But, OMG, I think I’m officially a convert. These crispy, oven-baked honey mustard wings are so seriously delicious that I’ve craved them every day since I first made them. The simple oven baking technique delivers a surprisingly crispy skin without having to brave hot deep fryer grease, and my basic Honey Mustard Sauce makes an incredible glaze. You just have to try them.
If you fear deep frying, like me, then you’re going to love these baked wings. The trick to getting a nice crispy skin on chicken wings in the oven is the light coating of cornstarch. The cornstarch absorbs some of the fat from the skin as it melts and bakes to an incredibly crispy crunch. It’s just SO EASY and there’s no chance of accidentally burning your face off with splashing grease. ;)
Kind of like their fried counterpart, these baked honey mustard chicken wings are best when they’re served right after they come out of the oven. If you do need to wait a bit before serving, don’t toss them in the honey mustard sauce until just before serving. The longer the sauce sits on the chicken, the softer the skin will become. For that reason, this recipe is not a great candidate for leftovers.
My Honey Mustard Sauce is great for dipping vegetables as well as chicken wings, so I made a little extra so I could serve some broccoli florets along with the wings. You could also do some celery and carrot sticks for more variety. A little bit of classic Creamy Coleslaw would also be a nice side.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or foil, then place two wire cooling racks on top (this holds the chicken above the surface of the baking sheet). In a small bowl, stir together 3 Tbsp cornstarch, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder.
Pat dry 2 lbs. chicken wings or drumettes, or both, with paper towel.
Place the chicken wings in a large bowl, then pour the cornstarch mixture over top. Stir the wings until they are lightly and evenly coated in cornstarch.
Place the chicken wings on the prepared baking sheet, spaced out so they are not touching.
Bake the chicken wings in the preheated 400ºF oven for 50 minutes, or until they are golden brown and crispy (they will not get deeply browned). Total baking time will vary depending on the size of your wings.
While the wings are baking, prepare the honey mustard sauce. In a bowl combine ¼ cup mayonnaise, ½ Tbsp Dijon mustard, ½ Tbsp yellow mustard, 1.5 Tbsp honey, ½ tsp apple cider vinegar, 1/16 tsp garlic powder, 1/16 tsp paprika, 1/16 salt, and ⅛ tsp pepper. This is enough honey mustard to coat the wings. If you want extra for dipping, double the sauce.
Place the baked wings in a clean bowl and pour the honey mustard sauce over top.
Toss the wings until they are coated in the honey mustard sauce and then serve immediately!
The post Honey Mustard Wings appeared first on Budget Bytes.
This article is from Delicious Everyday.
Skip the boxed brands and make this decadent Vegan Chocolate Pudding instead. Made rich with cocoa powder and cashew milk, you’ll melt with every bite. This pudding is thick and creamy, perfect for any oc…
This article is from Delicious Everyday.
Skip the boxed brands and make this decadent Vegan Chocolate Pudding instead. Made rich with cocoa powder and cashew milk, you’ll melt with every bite. This pudding is thick and creamy, perfect for any occasion or to even use for pies! Something that pretty much everyone on this planet loves is chocolate pudding. It is...
This content is copyrighted protected by DeliciousEveryday.com.
Buttermilk Pie Recipe
This buttermilk pie is easy to make and boasts a slightly tangy, slightly sweet filling that is smooth and creamy, with a lightly crackled sugary top. This classic, old-fashioned Southern recipe doesn’t get nearly as much attentio…
This buttermilk pie is easy to make and boasts a slightly tangy, slightly sweet filling that is smooth and creamy, with a lightly crackled sugary top. This classic, old-fashioned Southern recipe doesn't get nearly as much attention as it deserves
READ: Buttermilk Pie Recipe
Homemade Hot Chocolate Mix
This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich cup. It’s easy to gift and simple enough for little chefs to make!
READ: Homemade Hot Chocolate Mix
This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich cup. It's easy to gift and simple enough for little chefs to make!
This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’…
This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’ve made jam and are still enjoying them in smoothies, with yogurt, ice cream, etc. BUT…
The post Blackberry Cobbler appeared first on Two Peas & Their Pod.
Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
Old-fashioned New Orleans bread pudding layered with bourbon-soaked raisins then drizzled with bourbon sauce. A southern classic perfect for any holiday!
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.
This bread pudding is absolutely phenomenal; toasted French bread cubes are soaked in a custard mixture spiced with cinnamon and nutmeg and spiked with bourbon. The mixture is layered with bourbon-soaked raisins, baked, then drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
I fell in love with bread pudding years ago when my husband and I went to a cozy little Italian restaurant to ring in the New Year the very first year we were dating. We were served dessert right at midnight (which now, over 10 years later, astonishes me because I can’t even fathom being up and OUT at that hour, let alone eating a meal, HA! Oh, the seasons of life…); he ordered a chocolate bread pudding, and I… can’t remember what I ordered.
He gave me a taste of his and he could tell I was totally enamored with it, so he offered to trade me desserts. I have been infatuated with all things bread pudding ever since. This is the first one that I made myself and it remains my all-time favorite version!
If you’ve ever wondered how bread pudding is made, the formula is quite simple >> take stale (or intentionally dried) leftover bread and combine it with a custard mixture that usually includes milk or cream, eggs, and sugar. Elevate it to another level by adding more flavor in the way of vanilla, cinnamon, nutmeg, and liquor like bourbon, whiskey or rum, then bake it all together and wait for the magic to happen.
Bread pudding has the consistency of the middle of a huge stack of French toast – that custard-soaked, soft middle that is drenched with custard-y flavor in each and every bite. Plus, bread pudding gives you all of those wonderful crunchy edges, which is a phenomenal texture contrast to the center, and probably my favorite part ;-)
Don’t be tempted to use fresh bread or skip the toasting step in this recipe. If you do so, the bread will fall apart, disintegrate, and/or turn to mush in the custard mixture; using stale or dried bread allows it to soak up the custard mixture and retain its shape, which gives the dessert both a sturdy body and an ultra-creamy texture.
Note that if you assemble the bread pudding ahead of time (see success tips, below), the longer that it sits before baking, the softer and more custard-like the interior will be.
A few quick tips on substitutions, alternatives, and make-ahead instructions:
This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.
(Recipe adapted from Ezra Pound Cake)
Update Notes: Originally published in 2012, this recipe has been updated with more in-depth descriptions, new photos, and clearer instructions.
[photos by Ari of Well Seasoned]
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.