Eggs Are Expensive Right Now—Will This Last Forever?

Eggs, the fourth most purchased grocery item in the United States, have become expensive and difficult to find—and now occasionally smuggled across international borders.

According to the U.S. Bureau of Labor Statistics, the average price of a dozen e…

Eggs, the fourth most purchased grocery item in the United States, have become expensive and difficult to find—and now occasionally smuggled across international borders.

According to the U.S. Bureau of Labor Statistics, the average price of a dozen eggs in the United States increased 137 percent in December 2022, compared to the previous year. The drastic rise in cost and simultaneous scarcity is happening for two reasons: a historic avian flu outbreak within the United States as well as globally occurring cost increases for animal feed and fuel.

Read More >>

How to Make an Omelet, According to Pros

I like to think of myself as a capable home cook, but the perfect omelet remains elusive. And believe me, I’ve tried. I’ve attempted to make American diner-style omelets, much like the ones I ate in my college dining hall that came stuffed with gooey c…

I like to think of myself as a capable home cook, but the perfect omelet remains elusive. And believe me, I’ve tried. I’ve attempted to make American diner-style omelets, much like the ones I ate in my college dining hall that came stuffed with gooey cheese, mushrooms, and spinach. I’ve followed the French techniques, cooking the eggs in a generous amount of butter until barely set. But, regardless of what I do, the omelet inevitably falls apart. What should resemble a fluffy cloud of eggs overcooks, breaks, or—in the worst cases—gets horribly stuck to the pan. What am I doing wrong? I decided to get to the bottom of this culinary mystery, once and for all.

Broadly speaking, there are two prevailing omelet styles I wanted to tackle: the French omelet and the American, or diner-style. Of course, there are countless other types of omelets in the world, from the Japanese tamagoyaki to the Spanish tortilla—but I’m focusing on the French and American styles as a starting point.

Read More >>

An Underrated (& Simple!) Technique for Fancy-Feeling Eggs

I’ve been trying to spread the gospel of coddled eggs to friends, coworkers, acquaintances—really, anyone who will listen. But I keep getting a similar response along the lines of, “What on earth is that?”

I’ll give you the short answer first: A coddl…

I’ve been trying to spread the gospel of coddled eggs to friends, coworkers, acquaintances—really, anyone who will listen. But I keep getting a similar response along the lines of, “What on earth is that?”

I’ll give you the short answer first: A coddled egg is simply an egg gently cooked in a ramekin-like container (outfitted with a screw-on lid) in a pot of simmering water. Safely nestled in their individual vessels, the egg gets cooked by what is essentially a warm bath.

Read More >>

Thumbprint Cookies

Jam Thumbprint Cookies are a Christmas cookie classic made with a shortbread dough, sweet fruit jam, and a nutty coconut coating.

The post Thumbprint Cookies appeared first on Budget Bytes.

These jam thumbprint cookies have to be one of my favorite Christmas cookies ever. Do I say that about all the cookies? Maybe. But how could they not be my favorite with that snow-ball-like coconut coating and the little jewel-like dots jam in the center? But they’re not just pretty! These little show-stoppers are every bit as delicious as they are nice to look at. Plus, they’re SO easy, so make sure they’re on your cookie platter this year!

thumbprint cookies lined up closely on a wire cooling rack.

What is a Thumbprint Cookie?

Thumbprint cookies are made with a rich shortbread dough that is shaped into small balls with small depressions, or “thumbprints,” in the center filled with jam or other sweet treats. The slightly salty shortbread is the perfect contrast to the sweet jam center and together they make beautiful little jewel-like additions to a cookie platter or afternoon tea.

Coconut or no Coconut?

If you’re not into coconut, you can absolutely make these thumbprint cookies without the coconut coating. Simply skip dipping the cookie in egg whites and rolling in the coconut, and continue with the rest of the directions as usual. Another great option is to roll the cookie in granulated or powdered sugar for an icy or snow-like finish!

Close up of a jam thumbprint cookie with the rest of the cookies in the background.

What Kind of Jam to Use

This is where these cookies get fun. You can use any flavor of jam you’d like, so this recipe is a great way to use up the odds and ends of jam jars in your fridge. We used a combination of raspberry, strawberry, and orange marmalade for the cookies in the photos. You can also fill them with other spreads, like lemon curd, caramel, Nutella, or even candies like Rolos or chocolate kisses.

How to Store Thumbprint cookies

Make sure to the thumbprint cookies to cool completely to room temperature before storage. Once fully cooled, keep them in an air-tight container at room temperature for 3-4 days. For longer storage, the cookies can be frozen. Thaw the frozen thumbprint cookies at room temperature before enjoying.

Overhead view of a pile of jam thumbprint cookies.
Overhead view of a pile of jam thumbprint cookies.
Print

Thumbprint Cookies

Jam Thumbprint Cookies are a Christmas cookie classic made with a shortbread dough, sweet fruit jam, and a nutty coconut coating.
Course Dessert
Cuisine American
Total Cost $2.69 recipe / $0.17 serving
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 16 cookies
Calories 133kcal

Ingredients

  • 8 Tbsp salted butter, room temperature $1.00
  • 1/3 cup granulated sugar $0.11
  • 1 large egg, separated $0.21
  • 1/4 tsp vanilla extract $0.14
  • 1 cup all-purpose flour $0.12
  • 1/4 tsp salt $0.02
  • 1 cup sweetened coconut $0.83
  • 8 tsp fruit jam $0.26

Instructions

  • Add the room-temperature butter and sugar to a bowl. Use a mixer to cream the sugar and butter together on high speed until the mixture is light in color and creamy in texture.
  • Separate the egg yolk from the egg white. Add the egg yolk and vanilla to the butter and sugar mixture and mix to combine. Set the egg white aside for later.
  • In a separate bowl, combine the four and salt until evenly mixed. Add the flour mixture to the mixing bowl with the butter mixture, and mix on low speed until a slightly crumbly dough forms. No dry flour should remain on the bottom of the bowl.
  • Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
  • When you're ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Lightly whisk the reserved egg white until it's slightly runny. Place the shredded coconut in a separate bowl.
  • Divide the dough into 16 equal-sized pieces and roll each one into a ball. Dip each ball into the egg white, then roll it around in the shredded coconut to coat. Place the coated cookies on the prepared baking sheet.
  • Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie. Fill each indentation with about ½ tsp jam.
  • Bake the cookies for 15 minutes or just until the coconut becomes slightly golden on the edges. Allow the cookies to cool before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Sodium: 102mg | Fiber: 1g
Side view of thumbprint cookies on a cooling rack.

How to Make Thumbprint Cookies – Step By Step Photos

Creamed butter and sugar with egg yolk and vanilla.

Use a mixer to cream together 8 Tbsp salted butter and ⅓ cup sugar until the mixture is light in color and creamy in texture. Separate one large egg and set the whites aside. Add the yolk and ¼ tsp vanilla extract to the butter and sugar and mix until light and creamy again.

flour and salt added to the cookie batter.

In a separate bowl, stir together 1 cup of all-purpose flour and ¼ tsp salt. Add the flour mixture to the bowl with the butter and mix on low speed until a slightly crumbly dough forms.

Cookie dough in the bowl with the mixer on the side.

The dough should be just slightly crumbly, but no dry flour should remain on the bottom of the bowl. If you squeeze the dough together in your hand, it should form a cohesive ball of dough.

Dough wrapped in plastic.

Shape the dough into a ball and wrap in plastic. Refrigerate the dough for 30 minutes.

Dough being divided into 16 pieces.

When you’re ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Divide the dough into 16 equal-sized pieces. The easiest way to do this is to first divide it into four, then divide each of those pieces into four again.

Cookies being dipped in egg white and coconut.

Roll each piece of dough into a smooth ball. Lightly whisk the reserved egg white until it is slightly runny. Place 1 cup of shredded coconut in a separate bowl. Dip each cookie ball into the egg white, then roll in the coconut to coat. Place the coated cookies on the prepared baking sheet.

Making indentations in the cookies.

Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie.

Cookies filled with jam on the baking sheet.

Fill each indentation with ½ tsp of your favorite jam (we used raspberry, strawberry, and orange marmalade).

baked thumbprint cookies on the baking sheet.

Bake the thumbprint cookies in the preheated 350ºF oven for 15 minutes, or just until the coconut becomes golden brown on the edges.

A pile of jam thumbprint cookies with different colors of jam.

Allow those beautiful little cookies to cool before serving! 😍

The post Thumbprint Cookies appeared first on Budget Bytes.

Sugar Cookies

Sugar cookies are budget-friendly, simple to make, and a delicious way to make memories that will last a lifetime.

The post Sugar Cookies appeared first on Budget Bytes.

Sugar cookies are budget-friendly, simple to make, and a delicious way to create memories that will last a lifetime. Whipping up a batch of this sugar cookie recipe and spending the afternoon decorating them with family and friends is my favorite thing to do during the holidays.

Overhead shot of round sugar cookies.

Why These Are The Best Sugar Cookies

  • The dough comes together in minutes.
  • They have a subtle vanilla flavor and aren’t overly sweet.
  • They bake up firm but are still soft and chewy.
  • They don’t shatter when you bite into them.

6 Tips For The Best Sugar Cookie

  1. Cream softened butter with sugar until it doubles in size and lightens in color. This creates air pockets in the dough, giving you a light and airy cookie.
  2. Roll the dough out to 1/4 inch thickness. Any thicker and the cookies will lose their shape. Any thinner, and they won’t be able to hold the weight of the icing.
  3. Chill the dough after you roll it out, and then cut it. Giving the butter time to harden will make the cookies easier to cut out and help your cookies keep their shape as they bake.
  4. Use simply shaped cookie cutters. Anything too intricate will likely break off or lose its shape as it bakes.
  5. Bake the cookies just until they’re set. You’re not looking for a golden brown; as they bake the cookies will lighten in color. Overbaking them leaves you with a dry, rock-hard cookie.
  6. Cool your cookies completely before decorating them with icing. Spreading icing on warm cookies will melt the icing, so it doesn’t hold its shape and drips all over.
Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.

How To Soften Butter

Perfectly softened butter will form an indentation when you gently press a finger into it—like play dough. Here are three ways to achieve this consistency:

  • METHOD #1 Pick a warm spot in your kitchen and leave the butter out at room temperature for an hour or two.
  • METHOD #2 Fill a large glass with boiling water. After a minute, carefully dump the water out. Stand the stick of butter (still in its wrapper) straight up on your work surface and cover it with the heated glass for five minutes.
  • METHOD #3 Chop the stick of butter into four pieces and place it in a microwave-safe dish. Microwave the butter in 5-second increments, being careful not to melt it. Press your finger into the butter after every five-second increment. As soon as there is any give to it, pull it from the microwave.

How To Cut Sugar Cookies

Traditionally cookie cutters are used to shape sugar cookie dough. While metal cutters are the most popular, I prefer plastic cutters, as they don’t bend or rust. Of course, you don’t need to invest in cookie cutters to shape your dough. You can use the mouth of a glass or the ring of a mason jar lid, as we did here. If you want to create a different shape, draw it on paper, cut it out, and place it on the dough. Use a knife to trace the outline. Always cut dough that’s been rolled out to 1/4 inch thickness and chilled to create clean lines.

How To Fix Cookies That Have Lost Their Shape

If you open your oven to find that your cookies have lost their shape, it can be an easy fix. First, allow the cookies to cool on the sheet pan for a minute, then reshape them by pressing the cookie cutter into them and using a butter knife to separate the trimmings from the cookie. Work quickly; the more the cookie cools, the more likely it is to shatter. Don’t throw out those trimmings! They’re crispy and a total delight.

Overhead shot of round sugar cookies on a cooling rack. and a counter top.

Decorating Sugar Cookies

You can eat plain sugar cookies, but decorating them is always so much fun. Traditionally royal icing is dyed with food coloring and piped onto the cookies to decorate them. But if you prefer a simpler method, you can also garnish the cookies with a bit of icing, a sprinkle of cinnamon sugar, or a pinch of zest. They will still look and taste amazing. If you want to steer clear of food coloring, grate freeze-dried raspberries or blueberries into a powder and sprinkle them into the icing to create a vibrant pink or purple hue.

How To Make Royal Icing

Royal icing is a stiff white icing that’s dyed with food coloring and used to decorate pastries. It can be plain or flavored with vanilla extract, almond extract, lemon zest, or orange zest. When decorating cookies, there are three textures you should make:

  1. Stiff consistency: When you dip a spoon into stiff icing and lift it out, the icing will form a stiff peak that won’t disappear. Use this icing to pipe flowers, leaves, or ruffles.
  2. Piping consistency: When you drip a line of icing across the surface, it will take 20 to 25 seconds to disappear. Use this icing to outline the cookie and prevent flooding consistency icing from spilling over.
  3. Flooding consistency: When you drip a line of icing across the surface, it will take 15 to 10 seconds to disappear. Use flooding consistency icing to fill in the cookie quickly.

How To Store Sugar Cookies

Store sugar cookies in an air-tight container for up to a week at room temperature. You can also freeze them in a freezer-safe container, separated with layers of parchment or wax paper, for up to 3 months. Don’t refrigerate sugar cookies, as it can dry them out and dull their flavor.

Overhead shot of round red and white sugar cookies, with a bite taken out of one of them.
Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.
Print

Sugar Cookies

Sugar cookies are budget-friendly, simple to make, and a delicious way to make memories that will last a lifetime.
Course Dessert
Cuisine American
Total Cost ($4.41 recipe / $0.37 serving)
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 30 minutes
Total Time 47 minutes
Servings 24 cookies
Calories 199kcal

Ingredients

  • 12 Tbsp salted butter, softened* $1.50
  • 1 cup sugar $0.32
  • 1 tsp vanilla $0.57
  • 1 large egg $0.21
  • 2 cups all-purpose flour $0.24
  • 3/4 tsp baking powder $0.05
  • 1 lb. powdered sugar* $1.00
  • 1/4 tsp cream of tartar $0.10
  • 2 large egg whites $0.42

Instructions

  • In a large bowl, use a hand mixer to whip the softened butter & sugar until fluffy.
  • Add the egg and vanilla to the creamed butter and mix to incorporate.
  • In a separate bowl, mix the flour and baking powder.
  • Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.
  • Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.
  • Once the dough has hardened, cut out the cookies, remove the scraps from the cookie sheet, and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before cutting them into cookies.
  • Place the sheet of parchment paper with the cookies on a sheet pan. Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan, so the front faces the back—then bake for 3 to 4 minutes.
  • Cool the cookies in the sheet pan for a few minutes before transferring them to a cooling rack. Decorate when cookies have cooled completely.
  • To make the royal icing, combine half of the pound of powdered sugar and all of the cream of tartar in a large bowl. Add the egg whites and whip the mixture to soft peaks.
  • Add half the sugar and mix it at a lower speed to keep the powdered sugar in the bowl. Next, increase the speed to medium-high and whip until the icing is stiff and fluffy, about 1 minute.
  • Thicken the icing with as much powdered sugar as necessary to create a piping consistency for outlining—thin the icing with a bit of water for flooding.
  • If coloring your icing, separate it into as many bags as necessary to create your palette. Then, follow the directions on the food coloring package to make your palette. Next, close the bag and squeeze and press it to disperse the food coloring throughout.
  • Remove as much air as possible and twist the top of the bag to close it. Secure the twisted end with a rubber band. Snip off the tiniest bit of the bottom corner of the bag.
  • Next, gently squeeze the top of the bag while moving it steadily to outline the cookie with the stiffer icing.
  • Then flood your cookie with the thinner icing. Allow the icing to dry before enjoying your sugar cookie!

See how we calculate recipe costs here.

Notes

*If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter
*If you don’t have powdered sugar, you can make your own by processing a pound of sugar in a blender until it forms a fine powder.

Nutrition

Serving: 2cookies | Calories: 199kcal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Sodium: 66mg | Fiber: 0.3g
Overhead shot of round red and white sugar cookies.

How to Make Sugar Cookies – Step by Step Photos

Overhead shot of creamed butter and sugar in a white bowl.

In a large bowl, use a hand mixer to whip the 12 tablespoons of softened butter & cup of sugar until fluffy.

Overhead shot of egg and vanilla being added to whipped butter.

Add the egg and the teaspoon of vanilla to the creamed butter and mix to incorporate.

Overhead shot of hands mixing flour and baking powder in a white bowl.

In a separate bowl, mix the 2 cups of all-purpose flour and the 3/4 teaspoon of baking powder.

Overhead shot of hands holding sugar cookie dough over a bowl of sugar cookie dough.

Add half the flour to the creamed butter and mix just until a wet dough forms. Add the second half of the flour and mix gently until a stiffer dough forms.

Overhead shot of sugar cookie dough being rolled out between two sheets of parchment.

Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes in the fridge. Preheat your oven to 350°F.

Overhead shot of sugar cookies being cut with a band and a mason jar lid.
Once the dough has hardened, cut out the cookies. Remove the scraps and leave the cookies behind. Roll any scraps out on a separate piece of parchment, and chill before also cutting them into cookies.
Overhead shot of naked sugar cookies in a sheet pan.

Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan.

Overhead shot of baked sugar cookies in a sheet pan.
Bake the cookies at 350°F for 3 minutes. Next, rotate the sheet pan, so the front faces the back—then bake for 3 to 4 minutes.
Overhead shot of egg whites being poured into powdered sugar.
To make the royal icing, combine half of the pound of powdered sugar and the 1/4 teaspoon of cream of tartar in a large bowl. Add the egg whites and whip the mixture to soft peaks.
Overhead shot of icing being mixed with a hand blender in a white bowl.
Thicken the icing with as much powdered sugar as necessary to create a piping consistency for outlining—thin the icing with a bit of water for flooding.
Overhead shot of icing being spooned into a plastic bag.
If coloring your icing, separate it into as many bags as necessary to create your palette. Then, follow the directions on the food coloring package to make your palette. Next, close the bag and squeeze and press it to disperse the food coloring throughout.
Overhead shot of hand piping icing onto a sugar cookie on a tray of sugar cookies.
Next, gently squeeze the top of the bag while moving it steadily to first outline the cookie with the stiffer icing.
Overhead shot of decorated red and white sugar cookies.
Then flood your cookie with the thinner icing. Allow the icing to dry before enjoying your amazing sugar cookie!

Other Great Cookie Recipes

The post Sugar Cookies appeared first on Budget Bytes.

Easy Homemade Lasagna

This easy homemade lasagna recipe has layers of homemade meat sauce, tender lasagna noodles, and a rich combination of melty cheeses!

The post Easy Homemade Lasagna appeared first on Budget Bytes.

Have you seen the price of lasagna in restaurants lately? The last time I saw lasagna on a menu it was $20… per slice! Talk about sticker shock. So I knew that if I was going to get my lasagna fix, I would have to make it at home. Make no mistake, it’s a splurge whether you order it at a restaurant or make it at home because it’s chock full of meat and cheesy goodness. But at least homemade lasagna is closer to $20 for the whole pan, not per slice. 😅

Overhead view of a sliced lasagna with one slice being lifted from the pan.

The Three Main Components of Lasagna

Lasagna is the perfect trifecta of ingredients: pasta, tomatoes, and cheese. Or, more specifically, the three main components of a classic lasagna are a red meat sauce, lasagna noodles, and a mix of ricotta and other cheeses. You can swap out any of these three components to make different styles of lasagna (white lasagna, vegetarian lasagna, spinach lasagna, etc.) but the recipe we have for you today is a classic lasagna with a tomato-based meat sauce, ricotta cheese blend, and lasagna noodles.

How to Layer Lasagna

There are no hard rules when it comes to layering lasagna (don’t @ me if you disagree), but there is one method that will make your life a whole lot easier. For a stress-free lasagna, layer the lasagna in the following order:

  • Sauce first (this keeps the noodles from sticking to the bottom of the dish)
  • Lasagna noodles
  • Cheese (it’s easier to spread the cheese on top of the solid noodles than on the sauce)
  • Repeat: sauce – noodles – cheese two more times
  • Finish with sauce and more cheese

Not into layering? Try our Baked Ziti recipe! It has all the same great flavors but with an easier free-form construction.

Homemade Lasagna is so Worth It

Making homemade lasagna is not exactly a quick dinner fix. It definitely takes a little time and effort, but it’s oh-so worth it! The layers of rich seasoned red sauce, the tender noodles, and plenty of melty cheese make it the epitome of comfort food. Plus, lasagna is very freezer-friendly, so you can put in the work once and enjoy the fruits of your labor for weeks to come.

Overhead view of a full pan of lasagna.

How to Freeze Lasagna

Freeze after baking: Allow the lasagna to cool slightly, then it divide into single portions. Chill each portion in a resealable container in the refrigerator, then transfer it to the freezer for long-term storage. The lasagna will stay good in the freezer for about three months. To reheat, simply grab a slice out of the freezer and reheat it in the microwave. For best results, I suggest using the defrost mode first, then microwaving on high until heated through.

Freeze before baking: If you prefer to freeze first and bake later, simply follow the recipe below all the way through the layering step, then cover and chill the lasagna fully in the refrigerator. Once chilled, transfer to the freezer (in an air-tight container) and freeze until solid. To bake the frozen lasagna, let it thaw completely in the refrigerator for a full 24 hours first. Then bake as directed, adding an additional 10 minutes to compensate for the chilled ingredients.

Budget-Friendly Ingredient Swaps

If you’re looking to make your homemade lasagna even more budget-friendly, here are a few ingredients you can swap to bring the total price down:

  • Substitute the ricotta cheese with small curd cottage cheese (this does produce a “looser” texture to the lasagna filling.
  • Substitute half of the Italian sausage for sautéed mushrooms. You may need to add extra Italian seasoning to make up for what’s in the missing sausage.
  • Use a store-bought red sauce instead of making your own (some brands are more expensive, so make sure to comparison shop!).
  • Buy your mozzarella in large blocks to get a lower price per ounce. Freeze half for later.

What to Serve with Lasagna

You just spent all that time making your masterpiece homemade lasagna, so I suggest keeping the sides simple. You really can’t beat some homemade garlic bread and a simple side salad! Or maybe you just want a little snacky-snack appetizer to serve while the lasagna is in the oven? If that’s the case, some Bruschetta is your ticket!

Side view of a slice of lasagna being lifted out of the pan.
Side view of a slice of lasagna being lifted out of the pan.
Print

Homemade Lasagna

This easy homemade lasagna recipe has layers of homemade meat sauce, tender lasagna noodles, and a rich combination of melty cheeses!
Course Dinner, Main Course
Cuisine Italian
Total Cost $14.96 recipe / $1.66 serving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9
Calories 539kcal

Ingredients

  • 1 lb. Italian sausage $3.99
  • 1 yellow onion $0.37
  • 1 28oz. can crushed tomatoes $1.69
  • 3 oz. tomato paste (about 5 Tbsp) $0.45
  • 1 Tbsp Italian seasoning $0.30
  • 2 cups whole milk ricotta $3.19
  • 1 cup shredded Italian cheese blend $1.25
  • 1 large egg $0.21
  • 1/4 tsp freshly cracked pepper $0.02
  • 9 lasagna noodles (about ½ lb.) $0.90
  • 2 cups shredded mozzarella $2.49
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • Add the Italian sausage to a deep skillet and cook over medium heat until browned. While the sausage is cooking, dice the onion and then add it to the skillet with the sausage. Continue to stir and cook until the onion has softened (about 3 minutes).
  • Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet and stir to combine. Partially cover the skillet with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the other ingredients. Stir the saue occasionally as it cooks.
  • Preheat the oven to 350ºF. Add the ricotta cheese, Italian cheese blend, egg, and pepper to a bowl, then stir to combine. Set the cheese mixture aside.
  • Fill a large pot with water and add ½ Tbsp salt. Bring the pot of water to a boil. Once boiling, add the lasagna noodles and cook just until tender (about 8 minutes). Drain the noodles in a colander.
  • Spread about 1 cup of sauce over the bottom of a 9×13-inch casserole dish. Lay three lasagna noodles on top of the sauce. Spread ⅓ of the cheese mixture evenly over the noodles. Repeat the layers (sauce, noodles, cheese) two more times. Finish with the remaining sauce, then top with the shredded mozzarella.
  • Cover the lasagna with foil and bake for 40 minutes. After 40 minutes, remove the foil, turn the oven from bake to broil, and broil for about 5 minutes or just until the cheese gets a little brown on top. Watch the lasagna closely as it broils!
  • Top the lasagna with chopped parsley if desired. Slice the lasagna into nine (or twelve) pieces and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 539kcal | Carbohydrates: 34g | Protein: 28g | Fat: 33g | Sodium: 796mg | Fiber: 3g
Overhead view of a pan full of homemade lasagna

How to Make Lasagna – Step by Step Photos

Browned sausage and onions in a deep skillet.

Start by browning 1 lb. of Italian sausage in a deep skillet. While the sausage cooks, dice a yellow onion. Add the diced onion to the sausage and continue to cook for a few minutes more, or until the onion has softened.

tomatoes and herbs added to meat and onions in the skillet.

Add one 28 oz. can of crushed tomatoes, ½ of a 6 oz. can of tomato paste (about 5 Tbsp), and 1 Tbsp Italian seasoning. Stir to combine.

Finished meat sauce in the skillet.

Partially cover the pan with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the rest of the ingredients. Stir the sauce occasionally as it simmers.

Cheese filling ingredients in a bowl.

Preheat the oven to 350ºF. Next, prepare the cheese filling. Add 2 cups whole milk ricotta, 1 cup shredded Italian cheese blend, 1 large egg, and ¼ tsp freshly cracked pepper to a bowl. Stir until everything is evenly combined, then set the cheese aside.

Boiled lasagna noodles in a Dutch oven.

Fill a large pot with water and add ½ Tbsp salt. Bring the water to a boil, then add 9 lasagna noodles. Boil the noodles just until they’re tender (about 8 minutes), making sure not to overcook the noodles. Soft noodles tear easily and they will get mushy as the lasagna bakes. Drain the noodles in a colander.

Lasagna being layered into the casserole dish.

Spread about 1 cup of the meat sauce over the bottom of a large baking dish. Lay three lasagna noodles on top of the sauce. Divide the cheese mixture into three portions (one for each layer of the lasagna), then spread one of the portions evenly over the three noodles.

Finished lasagna topped with shredded mozzarella.

Repeat the sauce-noodles-cheese layers two more times (for a total of three layers), then top with the rest of the meat sauce and two cups of shredded mozzarella.

Baked lasagna with the foil pulled back.

Cover the lasagna with foil and bake in the preheated 350ºF oven for 40 minutes. After 40 minutes, remove the foil and turn the heat on to broil.

broiled lasagna topped with parsley.

Broil the lasagna for about five minutes or just until the cheese gets a little brown on top. Broilers can vary quite a bit, so watch the lasagna closely during this step! Top the baked lasagna with chopped parsley if desired.

close up overhead view of sliced lasagna in the pan.

Slice the lasagna into 9 (or 12) portions and serve! …Or chill the portions and then transfer to the freezer later (hello homemade Stouffer’s!)

Overhead view of the entire pan of lasagna.

The post Easy Homemade Lasagna appeared first on Budget Bytes.

Peanut Butter Blossoms

Peanut butter blossoms are a classic Christmas cookie that features a chewy peanut butter cookie topped with a sweet chocolate kiss.

The post Peanut Butter Blossoms appeared first on Budget Bytes.

Peanut butter blossoms, also known as “kiss cookies”, are a Christmas cookie favorite, but if you ask me, that classic peanut butter chocolate flavor combo is great any time of year! Plus, because these cookies so are so incredibly easy, they’re great for new cooks or baking with your kids. So pull out that mixing bowl and butter, and let’s go make some cookies!

Overhead view of peanut butter blossom cookies on a wire cooling rack.

What Are Peanut Butter Blossoms?

Peanut butter blossoms start with a chewy peanut butter cookie that has been rolled in a little sugar to make a nice sweet and crispy exterior layer, then each cookie is topped with a creamy chocolate kiss pressed down into the center. They’re super easy to make (no need to chill the dough), and they have a super cute shape that just makes them fun to eat! Plus they look really good as part of a Christmas cookie platter.

What Kind of Peanut Butter to Use

One thing I love about these cookies is that you can use either natural-style peanut butter, which can tend to be a bit runnier, or a commercial style like JIF or Peter Pan. Despite the texture differences between the two styles of peanut butter, the cookie still comes together well either way.

While you can technically substitute other types of nut butter, keep in mind that a lot of other nuts and seeds have a much more mild flavor than peanut butter, so the cookies might not have quite as big of a flavor punch.

Make them Festive!

If you want to go all in on the holiday theme, there are a couple of ways to make these cookies look a little more festive. You can roll the cookies in red or green granulated sugar, or use a special holiday-themed Hershey’s kiss that has different colored chocolate so they stand out even more on that cookie platter.

How to Store Peanut Butter Blossoms

It’s incredibly important to make sure your peanut butter blossoms cool completely to room temperature before storage. Because the chocolate kisses are pressed into a hot cookie, the kiss will remain soft until the cookie cools, and you don’t want to mess up the shape of that cute kiss! Once the cookies are cooled and the chocolate is firm again, store the cookies in an air-tight container for about 5-7 days. These cookies also freeze very well!

Side view of peanut butter blossoms lined up on a cooling rack.
Side view of peanut butter blossoms lined up on a cooling rack.
Print

Peanut Butter Blossoms

Peanut butter blossoms are a classic Christmas cookie that features a chewy peanut butter cookie topped with a sweet chocolate kiss.
Course Dessert
Cuisine American
Total Cost $4.10 recipe / $0.23 each
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 18 cookies
Calories 203kcal

Ingredients

  • 18 chocolate kisses $1.23
  • 1/2 cup salted butter, room temperature $1.00
  • 1/2 cup peanut butter, room temperature $0.61
  • 1/2 cup granulated sugar $0.16
  • 1/2 cup light brown sugar, packed $0.22
  • 1 large egg $0.21
  • 1/2 tsp vanilla extract $0.29
  • 1.5 cups all-purpose flour $0.18
  • 1 tsp baking powder $0.16
  • 2 Tbsp granulated sugar (for coating) $0.04

Instructions

  • Preheat the oven to 375ºF. Unwrap the chocolate kisses and place them in the freezer.
  • Add the butter, peanut butter, granulated sugar, and brown sugar to a bowl. Use a stand mixer or hand mixer to beat them together on high speed until the mixture looks like, creamy, and fluffy.
  • Add the egg and vanilla and beat until incorporated.
  • In a separate bowl, stir together the flour and baking powder. Add half of the flour mixture to the mixing bowl and beat over low speed until it is incorporated. Add the remaining flour and beat until a soft dough forms with no loose flour on the bottom of the bowl.
  • Divide and shape the dough into 18 balls of dough. Place the remaining 2 Tbsp of sugar in a small bowl and roll each ball of dough in the sugar to coat. Place the cookies on a parchment-lined baking sheet.
  • Bake the cookies for 8-10 minutes, or until they are slightly puffed, a few small cracks appear around the bottom edge, and they're just barely golden brown on top.
  • Remove the cookies from the oven and immediately press a frozen chocolate kiss into the center of each cookie.
  • Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack using a spatula. Enjoy warm or allow to fully cool before packing and storing.

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Sodium: 105mg | Fiber: 1g
Side view of peanut butter blossoms scattered on the cooling rack.

How to Make Peanut Butter Blossoms – Step by Step Photos

Unwrapped Hershey's kisses in a bowl.

Start by preheating the oven to 375ºF. Unwrap 18 chocolate kisses, place them in a bowl, and pop them in the freezer. You’ll want the kisses to be frozen by the time you press them into the cookies.

Butters and sugars in a mixing bowl.

Add ½ cup room temperature butter, ½ cup peanut butter, ½ cup white sugar, and half cup light brown sugar to a bowl.

Creamed butter and sugar in a bowl with a hand mixer on the side.

Beat the butters and sugars together on high speed until they appear light, creamy, and fluffy (about 3 minutes).

egg and vanilla added to the butter and sugar.

Add one large egg and ½ tsp vanilla extract and beat on high speed again until well combined (1-2 minutes).

Flour added to the batter in the bowl.

In a separate bowl, stir together 1.5 cups all-purpose flour with 1 tsp baking powder. Add about half of the flour mixture to the bowl and beat on low speed until incorporated. Add the remaining flour and beat again until combined.

Peanut butter cookie dough in the bowl with a spatula.

When all of the flour is incorporated, the dough should form a soft dough, similar in texture to play dough, with no dry flour on the bottom of the bowl.

Cookie dough being rolled into balls and coated in sugar.

Place 2 Tbsp granulated sugar in a small bowl. Divide the dough into 18 portions, about 1.5 Tbsp each. Roll them into a ball, then roll the ball in the small dish of granulated sugar to coat. Place the rolled and coated cookies on a parchment-lined baking dish.

cookies on a cookie sheet ready to bake.

Space the cookies out about 2-inches from each other (I did 12 on the first sheet, six on the second). Bake the cookies in the preheated 375ºF oven for 8-10 minutes, or just until you see a little cracking around the bottom edge and only a slight golden browning on the top, but no more.

Kisses being pressed into the cookies.

The cookies won’t spread very much, they mostly puff up into nice little dome shapes. As soon as they come out of the oven, press a frozen chocolate kiss into the center of each cookie. It’s important to do this while the cookies are still hot and very soft.

peanut butter blossoms scattered on a cooling rack.

Allow the cookies to cool for 5-10 minutes on the cookie sheet so they firm up enough to be able to pick them up with a spatula without bending. Once slightly firmed, transfer them to a cooling rack to finish cooling.

Side view of peanut butter blossoms on a cooling rack, lined up together.

Enjoy the cookies when still slightly warm and soft, or wait until they cool completely! YUM!

The post Peanut Butter Blossoms appeared first on Budget Bytes.

Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.

The post Swedish Meatballs appeared first on Budget Bytes.

I don’t know about you, but I can’t go to Ikea without getting some of their iconic Swedish meatballs. But I can’t go to Ikea every time that craving hits, so we decided to make a budget-friendly homemade version that is easy enough for a cozy weeknight dinner, yet indulgent enough for an impressive, dinner-party main. Both hearty and comforting, these Swedish meatballs are like a hug in a dish!

Overhead view of a bowl of mashed potatoes topped with Swedish meatballs.

What are Swedish Meatballs?

Köttbullar, known in English as “Swedish meatballs” is a traditional Scandinavian dish of meatballs and gravy. Unlike Italian meatballs, the meat mixture for Swedish meatballs is flavored with allspice (and sometimes nutmeg), and after searing, they are nestled into a creamy gravy fortified with beef broth rather than a spicy, garlicky tomato sauce. 

What to serve with Swedish meatballs

Swedish meatballs are typically served with mashed potatoes. (We like ours with a little minced parsley and fresh cracked pepper on top, too!) But they’re also great served over egg noodles, or anything that will serve as a vehicle for that delicious gravy! 

Traditional interpretations of this dish frequently include a slightly-sweetened Lingonberry jam (a wild, lowbush berry native to Sweden), which has a similar flavor to cranberries or red currants. If you have leftover cranberry sauce from the holidays, that makes a great addition to this meal.

Can you Make Them Ahead?

Yes, you can make the meatballs a day ahead. If making a larger quantity, sear in batches, taking care that each meatball is cooked thoroughly to an internal temperature of at least 145℉. Allow them to cool completely before refrigerating. To reheat, spread them out on a parchment-lined sheet pan at 375℉ while you make the gravy, and then continue with the recipe as written. Once they have simmered in the sauce, each meatball should reach an internal temperature of 165℉ before serving.

Close up side view of Swedish Meatballs in the skillet.
Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.
Print

Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.
Course Dinner, Main Course
Cuisine Scandavian
Total Cost $5.83 recipe / $1.46 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 4 meatballs
Calories 545kcal

Ingredients

Meatballs

  • 1/4 cup plain breadcrumbs $0.20
  • 1/4 tsp nutmeg $0.03
  • 1/4 tsp allspice $0.03
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/2 lb. ground pork $0.99
  • 1/2 lb. ground beef $2.65
  • 1 large egg, lightly whisked $0.32

Gravy

  • 4 Tbsp butter, divided $0.60
  • 4 Tbsp all-purpose flour $0.03
  • 2 cups beef broth* $0.24
  • 1 tsp Worcestershire sauce $0.02
  • 1/8 tsp nutmeg $0.01
  • 1/3 cup heavy cream $0.55
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt. (Note: Mixing the dry ingredients first will ensure the seasoning is evenly distributed throughout the meatballs and prevent you from overworking the meat mixture.)
  • Meanwhile, add the pork and beef to a large bowl. Lightly whisk the egg, then add it to the bowl with the meat. Lastly, add the breadcrumb mixture.
  • Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.
  • Divide and shape the meat mixture into 16 meatballs, about 1.5 Tbsp each.
  • Add 1 Tbsp of the butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook for a minute or two on each side, or until well browned. The meatballs do not need to be cooked through at this point.
  • Remove the browned meatballs from the skillet. Add the remaining 3 Tbsp butter and the flour. Whisk the butter and flour together as the butter melts. Cook the butter and flour mixture for about two minutes.
  • Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will thicken.
  • Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream. Taste the gravy and adjust the salt or seasonings to your liking.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If using a low-sodium broth you may need to add more salt to the gravy for taste.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 12g | Protein: 25g | Fat: 44g | Sodium: 844mg | Fiber: 1g
Overhead view of Swedish Meatballs in the skillet.

How to Make Swedish Meatballs – Step by Step Photos

Breadcrumbs and spices in a bowl.

Add ¼ cup plain breadcrumbs to a bowl along with ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp garlic powder, and ¼ tsp salt and stir until evenly combined.

Meatballs ingredients in a bowl.

Add ½ lb. ground pork, ½ lb. ground beef, the breadcrumb mixture, and one lightly whisked large egg to a bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over-mixing because that will make the meatballs tough.

Shaped meatballs on a red cutting board.

Divide the mixture into 16 meatballs, about 1.5 Tbsp each, and shape them into balls.

Browned meatballs in the skillet.

Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook the meatballs, turning occasionally until they are well browned. The meatballs do not need to be cooked through at this point.

Butter and flour added to the skillet, meatballs removed.

Remove the browned meatballs from the skillet and add 4 Tbsp all-purpose flour and the remaining 3 Tbsp butter to the skillet.

Roux being whisked in the skillet.

Continue to cook the butter and flour over medium heat for about 2 minutes, whisking constantly.

Beef broth being poured into the skillet.

Slowly pour in 2 cups beef broth while whisking, making sure to dissolve any browned bits off the bottom of the skillet. Cook and stir the mixture over medium heat until it comes up to a simmer, at which point it will thicken into a gravy.

Cream and spices added to the gravy in the skillet.

Add 1 tsp Worcestershire sauce, ⅛ tsp nutmeg, ¼ tsp pepper, and ⅓ cup heavy cream to the gravy, and stir to combine. Taste the gravy and adjust the salt or other seasonings to your liking.

Meatballs being added back to the skillet.

Add the meatballs back to the skillet and stir to coat in the gravy.

Finished Swedish meatballs in the skillet with gravy.

Let the meatballs simmer in the sauce until cooked through (about 5 minutes).

Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.

Serve the meatballs and gravy over a bed of mashed potatoes or egg noodles. Top with chopped parsley and more pepper if desired.

Super close up image of Swedish meatballs in gravy.

Ooooh, look at that gravy! So lush!

The post Swedish Meatballs appeared first on Budget Bytes.

Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you’ll fall in love at first bite. The chocolate chip cookies are chewy with crispy edges.

The post Chocolate Chip Cookies appeared first on Budget Bytes.

This chocolate chip cookie recipe is so good you’ll fall in love at first bite. The cookies have a hint of salt, so they don’t come off too sweet. They’re chewy with slightly crispy edges. They have deeply developed flavors with nutty notes of brown butter. They truly are exceptional. The best part? You don’t need fancy ingredients, just a few tricks.

Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

How To Make A Better Chocolate Chip Cookie

Here are my Top 5 Tips to slay the chocolate chip cookie game:

  1. Brown your butter. This one step adds a deep, nutty flavor that takes the humble chocolate chip cookie to a whole new level.
  2. Sift your flour. Humidity and packaging affect the volume of flour. If you don’t use a scale, get a correct measurement by sifting it first.
  3. Use granulated sugar and brown sugar. Granulated sugar adds color and crispness, while brown sugar makes the dough moist and chewy.
  4. Rest your dough. Chilling the dough uncovered helps create a dough with concentrated flavors, a firm texture with less spread, and deeper browns.
  5. Use an oven thermometer. Most ovens can be off by up to 50°. A cheap thermometer can be the difference between a cookie win and a big, fat fail.
Overhead shot of a chocolate chip cookie on a black rubber spatula in the foreground with a sheet pan of chocolate chip cookies in the background.

How To Cool Chocolate Chip Cookies

Never remove cookies from a sheet pan right out of the oven. They are still very soft and are likely to break. Instead, leave them on the sheet pan for five or so minutes and then use a spatula to place them on a cooling rack.

How To Store Chocolate Chip Cookies

Cookies should be cold to the touch before storing. Placing a warm cookie in an air-tight container will make it mushy, and you worked too hard for that. Once cooled, place them in an air-tight container lined with a paper towel. Separate layers with wax paper to prevent them from sticking together. Top the final layer of cookies with plastic wrap to reduce exposure to air. They will last at room temperature for 2 to 3 days. Refrigerating baked cookies will dry them out. Instead, for longer storage, freeze them for up to 3 months.

Can You Freeze THIS Cookie Dough?

Absolutely! Portion the dough with a small cookie scoop or in 2 tablespoon-sized cookie dough balls. Freeze them on a sheet pan with a bit of separation so they don’t stick together. Once they are frozen solid, add the dough balls to a freezer-safe bag and remove as much air as possible. If using a container, top each layer of dough balls with plastic wrap to prevent exposure to air.

Overhead shot of chocolate chip cookies on a plate with a glass of milk next to it.
Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.
Print

Chocolate Chip Cookies

This chocolate chip cookie recipe is so good you'll fall in love at first bite. The cookies are chewy with slightly crispy edges. They have deeply developed flavors with nutty notes of salted brown butter.
Course Dessert
Cuisine American
Total Cost ($4.58 recipe / $0.25 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 18 cookies
Calories 204kcal

Ingredients

  • 12 Tbsp salted butter* $1.50
  • 1/2 cup brown sugar* $0.22
  • 1/4 cup granulated white sugar* $0.08
  • 1 tsp vanilla extract $0.57
  • 2 eggs $0.42
  • 1 1/2 cups all-purpose flour $0.18
  • 1/2 tsp baking soda $0.03
  • 1 cup semi-sweet chocolate chips $1.58

Instructions

  • In a light-colored, heavy-bottomed pan, melt the butter over medium heat until the solids separate and turn golden brown.
  • Place the brown butter in a large bowl to cool for a few minutes. When it is no longer steaming hot, set the bowl in the fridge or freezer until it hardens.
  • Once the butter has hardened,break it apart and add the brown and white sugar to the bowl.
  • Use a hand mixer (or elbow grease) to cream the butter and the sugars on low speed until incorporated.
  • Add the vanilla extract and one egg to the bowl. Mix on low speed until incorporated. Scrape down the sides of the bowl and add the second egg. Mix on low speed until combined, and scrape down the bowl again.
  • In a separate bowl, combine the all-purpose flour and baking soda.
  • Pour half of the flour mixture into the creamed butter mixture and mix on low speed until it barely comes together. Next, scrape down the sides of the bowl, add in the remaining flour, and mix on low speed until a dough forms.
  • Scrape down the sides of the bowl and add the chocolate chips. Mix until the chocolate chips are interspersed evenly throughout the dough.
  • Roll 2-tablespoon portions of dough into balls and place them 2 inches apart on a sheet pan lined with parchment paper. Chill the dough in your refrigerator, uncovered, for at least an hour, but preferably overnight.
  • When ready to bake, place a rack in the middle of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.
  • Bake the cookies for 4 minutes. Rotate the sheet pan, front to back. Bake for an additional 4 minutes, until the edges are a light golden brown. Let the cookies cool on the sheet pan for at least 5 minutes before taking them off and cooling them on a rack.

See how we calculate recipe costs here.

Notes

*If using unsalted butter, add 1/2 teaspoon of finely ground salt (like fine sea salt) or 1 teaspoon of coarsely ground salt (like kosher salt) to the butter.
*Use either light brown or dark brown sugars. Dark brown will give your cookies a touch more spread and chew.
* If you prefer a crispy cookie, omit the brown sugar and use 3/4 cups total of granulated white. The cookies will rise more and spread less.

Nutrition

Serving: 1cookie | Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Sodium: 100mg | Fiber: 1g
Overhead shot of chocolate chip cookies on a sheet pan with one of the cookies torn in half.

How to Make Chocolate Chip Cookies – Step by Step Photos

Overhead shot of butter browning in a silver pan.

In a light-colored, heavy-bottomed pan, melt the 12 tablespoons (1 1/2 sticks) of butter over medium heat. When it starts to foam, the milk solids will separate from the water in little specks. Continue to cook the solids until they have turned golden brown. The air will smell of hazelnuts.

Overhead shot of chilled brown butter in a silver bowl.

Once the butter has been browned, immediately remove it from the heat and place it in a bowl to cool for a few minutes. Once it is no longer steaming hot, set the bowl in the fridge or freezer until the brown butter cools to a softened butter consistency.

Overhead shot of brown and granulated sugar with chilled brown butter in a silver bowl.

Once the butter has cooled and solidified into a mousse-like consistency, add the 1/2 cup of brown sugar and the 1/4 cup of granulated white sugar to the bowl.

Overhead shot of creamed sugar in a silver bowl with hand beaters settled on the rim..

Use a hand mixer (or elbow grease) to cream the butter and the sugars on low speed until incorporated.

Overhead shot of eggs and vanilla in silver bowl with hand beaters settled on the rim..

Add the teaspoon of vanilla extract and one egg to the bowl. Mix on low speed until incorporated. Scrape down the sides of the bowl and add the second egg. Mix on low speed until combined, and scrape down the bowl again.

Overhead shot of dry ingredients in a white bowl.

In a separate bowl, combine the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking soda.

Pour half of the flour mixture into the creamed butter mixture and mix on low speed until it barely comes together. Next, scrape down the sides of the bowl and add in the remaining flour. Continue to mix on low speed until the dough barely comes together. Do not over-mix, as this will give you a tough cookie.

Overhead shot of chocolate chips being mixed into cookie dough with a red and white rubber spatula in a silver bowl.

Scrape down the sides of the bowl and add 1 cup of chocolate chips. Mix until the chocolate chips are interspersed evenly throughout the dough.

Overhead shot of cookie dough balls on a sheet pan lined with parchment paper.

Roll 2-tablespoon portions of dough into balls and place them 2 inches apart on a sheet pan lined with parchment paper. Chill the dough in your refrigerator, uncovered, for at least an hour, but preferably overnight.

Overhead shot of two fingers pressing down on refrigerated balls of cookie dough on a lined sheet pan.

When ready to bake, place a rack in the middle of your oven and preheat it to 350°F. Press the chilled cookie dough balls down with two fingers.

Overhead shot of of baked chocolate chip cookies.

Bake the cookies for 4 minutes. Rotate the sheet pan, front to back. Bake for an additional 4 minutes, until the edges are a light golden brown. Let the cookies cool on the sheet pan for at least 5 minutes before taking them off and cooling them on a rack.

Overhead shot of chocolate chip cookies on a sheet pan.

The post Chocolate Chip Cookies appeared first on Budget Bytes.

Pumpkin Bread

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients.

The post Pumpkin Bread appeared first on Budget Bytes.

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients. Bonus: the recipe makes enough for two loaves, so you can have it for breakfast, lunch, dinner, dessert, and a snack. (If you have self-control around baked goods, I’m in desperate need of a tutorial.)

Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.

How To Make Tender Pumpkin Bread

For a crumb that’s as tender as a love song, don’t overmix. Mixing develops gluten, the protein strands that help give your bread structure. The more you mix, the more gluten you develop, and the tougher your bread becomes.

How you combine your ingredients is also important. Mix the wet ingredients and dry ingredients in separate bowls, and then add the dry on top of the wet. Finally, fold the dry ingredients into the wet just until a batter forms. Don’t worry about lumps. Just don’t overmix.

What Else Can I Add?

This recipe is jam-packed with flavor, but it is bare bones. Add deeper flavors by substituting the water in the recipe for orange juice or apple juice. If you want to add a little texture, try mixing in a 1/2 cup of the following:

  • Pumpkin Seeds
  • Raisins
  • Chopped dehydrated apples
  • Chocolate chips (dark, milk, or white)
  • Chopped walnuts or pecans
  • Orange Zest (not a third cup, just two tablespoons)

How Can I Tell When My Pumpkin Bread Is Done?

Making a quick bread with a dense batter can be a little nerve-wracking. It can rise beautifully and look like it’s ready to serve. Then as soon as you slice into it, you find it’s underbaked. To prevent that kind of crippling letdown (I take pumpkin bread very seriously, ok?), follow these tips:

  • Place a rack in the center of your oven, so air can circulate around your pan, and bake your loaf evenly.
  • Use an oven thermometer to ensure you’re baking at the required 350°.
  • Don’t open your oven door during the bake. Opening it for even twenty seconds can cause temperatures to drop by up to 50 degrees.

To test if your loaf is done, remove it quickly from the oven and place it lightly on a heat-proof surface. Touch the top of the loaf. If the surface has a springiness to it, insert a butter knife through one of the cracks in the crust. When the knife hits the bottom of the pan, remove it and look at the blade. Is there wet batter stuck to it? Put your bread back in the oven. If it comes out clean with just a whisper of moisture, it’s ready to go.

Overhead shot of pumpkin bread in a loaf pan with two mini pumpkins next to it on a dark background.

What If I Don’t Have A Loaf Pan?

No worries! Use what you have, but be mindful that the type of pan you use will affect the baking time. You’ll need to rely on visual cues and the trusty butter knife trick. Whichever pan you use, make sure you don’t overfill it. Your bread needs room to rise. ( I feel like there’s a life lesson in there somewhere.)

How To Store Pumpkin Bread

If you have leftovers, wrap them tightly in foil, plastic, or beeswax and store them in an air-tight container at room temperature. They’ll keep up to 2 days. To store your pumpkin bread for up to 2 weeks, freeze it. First, let it cool completely, wrap it in plastic, then in foil, and place it inside an air-tight freezer-safe container.

What To Serve With Pumpkin Bread

Side shot of sliced pumpkin bread.
Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.
Print

Pumpkin Bread

Lightly scented with warming pumpkin spice, this old-fashioned pumpkin bread comes together in minutes with just a few ingredients.
Course Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine American
Total Cost $5.94 recipe / $0.37 serving)
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 321kcal

Ingredients

  • 15 oz pumpkin puree $1.99
  • 2 cups sugar* $0.78
  • 2/3 cup oil $0.53
  • 4 eggs $1.10
  • 1 tsp vanilla $0.72
  • 2/3 cup water $0.00
  • 4 cups sifted flour $0.49
  • 1/2 tsp baking powder $0.08
  • 1 tsp baking soda $0.02
  • 2 tsp salt $0.08
  • 2 tsp pumpkin spice $0.10
  • 1 tsp butter, for greasing $0.05

Instructions

  • Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
  • In a large bowl, mix the pumpkin puree, sugar, oil, eggs, vanilla, and water.
  • Add the dry ingredients on top of the wet ingredients.
  • Mix the dry ingredients lightly into the wet, just until a batter forms. Small lumps are ok.
  • Split the batter between the two greased loaf pans and smooth the top.
  • Bake for about an hour, or until a knife inserted into the crack in the loaf's top crust hits the bottom of the pan and comes out clean.

See how we calculate recipe costs here.

Notes

*While sugar is technically a dry ingredient, in some types of batters (like cake and quick bread batters), it is treated as a wet ingredient.  Dissolving the sugar in the wet ingredients helps to weaken gluten-forming proteins, so you don’t get chewy pumpkin bread. 

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Sodium: 393mg | Fiber: 2g
Side shot of sliced pumpkin bread.

How to Make PumPkin Bread – Step by Step Photos

Overhead shot of dry ingredients in a white bowl.
Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
Overhead shot of wet ingredients in a white bowl.

In a large bowl, mix pumpkin puree, sugar, oil, eggs, vanilla, and water.

Overhead shot of dry ingredients being dumped on top of wet ingredients.

Add the dry ingredients on top of the wet ingredients.

Overhead shot of whisk mixing pumpkin bread batter in a white bowl.

Mix the dry ingredients lightly into the wet, just until a batter forms. 

Overhead shot of two loaf pans of pumpkin bread. batter.

Split the batter between the two greased loaf pans and smooth the top.

Overhead shot of two loaves of finished pumpkin bread.

Bake for about an hour, or until a knife inserted into the crack in the loaf’s top crust hits the bottom of the pan and comes out clean. Allow the loaf to cool before taking it out of the loaf pan. Slice it up and enjoy!

Other Easy Quick Breads

The post Pumpkin Bread appeared first on Budget Bytes.