Puff Pastry Apple Tart

Craving a dessert that’s both elegant and easy? This Puff Pastry Apple Tart is the answer. With golden layers of flaky pastry and perfectly caramelized apples, it’s a treat that looks gourmet but comes together in a snap. Let’s get baking! I’m totally …

Craving a dessert that's both elegant and easy? This Puff Pastry Apple Tart is the answer. With golden layers of flaky pastry and perfectly caramelized apples, it's a treat that looks gourmet but comes together in a snap. Let's get baking! I'm totally in love with these apple tarts! They may just be my new...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Puff Pastry Apple Tart.

Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center.

The post Pumpkin Muffins appeared first on Budget Bytes.

Want a more budget-friendly way to get your pumpkin spice fix than going to Starbucks for a PSL? Then you’ve got to make a batch of these Pumpkin Muffins. These muffins are moist, subtly sweet, full of warm spices, and have a hidden dollop of sweet cream cheese in the middle. They’re totally indulgent and you get a whole batch of twelve pumpkin muffins for about the price of one pumpkin spice latte. Plus, they’re freezer-friendly so you thaw one at a time to have with your morning coffee from now until the end of pumpkin season! 🙌

Overhead view of pumpkin muffins in a basket with a tea towel.

What Are Pumpkin Muffins Like?

Pumpkin purée is kind of magic because it can be added to both sweet and savory dishes, and it attracts moisture, which helps keep baked goods super soft, tender, and moist. The pumpkin flavor is slightly earthy with a subtle sweetness that, when paired with the warm pumpkin pie spice, is absolutely COZY. Bake up a batch of these pumpkin muffins on a weekend morning to make your house smell amazing and have the coziest of cozy fall experiences. 🥰

Ingredients for Pumpkin Muffins

Here’s what you’ll need to make this incredible pumpkin muffin recipe:

  • All-Purpose Flour: Flour gives the batter strength and body. It’s the vehicle for all that pumpkin-y goodness!
  • Baking Powder & Baking Soda: These muffins get a one-two punch of leavening to help them bake up light and airy, despite the density of the pumpkin purée.
  • Pumpkin Pie Spice and Vanilla: A simple mix of pumpkin pie spice and warm vanilla extract is all you need to flavor these delicious muffins.
  • White Sugar & Brown Sugar: A combination of white sugar and brown sugar gives the muffins sweetness with a slightly warm richness from the molasses in the brown sugar. The sugars also help keep the muffins moist.
  • Eggs: Eggs also help leaven baked goods when the water in the eggs turn to steam in the oven. When the egg solidifies as it bakes, it helps the muffins hold their puffed shape.
  • Pumpkin Purée: Pumpkin purée provides color, flavor, and moisture to the muffins. It’s the star of the show!
  • Cooking Oil: Oil helps the muffins stay moist and tender, and gives the muffin an extra rich flavor.
  • Cream Cheese & Sugar: A little dollop of sweetened cream cheese in the center of each muffin makes them extra special! But you can skip the cream cheese filling and make plain pumpkin muffins if you prefer.

How to Store Leftovers

This recipe makes a batch of 12 muffins, but that’s no reason to not make them for yourself if you live alone. Simply let the muffins cool completely to room temperature, then transfer to an air-tight food storage container. They’ll last about three days in the refrigerator, or you can freeze them for about three months. Thaw and reheat the frozen muffins with a quick 30 seconds in the microwave, or let them thaw at room temperature for about 15 minutes. Quick, easy, homemade muffins on demand!

Pumpkin Muffin Variations

You can take this basic pumpkin muffin batter and add so many different twists. Here are a couple of fun ideas for making this recipe your own:

  • Skip the cream cheese center and fold in chocolate chips
  • Top the muffins with a mixture of coarse sugar and cinnamon
  • Add chopped pecans to the batter or on top of each muffin
  • Make a quick cinnamon sugar glaze (powdered sugar + cinnamon + milk) to drizzle over the muffins (I did this during testing and while it didn’t look so pretty, it made them taste like cinnamon-coated donuts!)
  • Add a streusel topping
Side view of pumpkin muffins on a wire cooling rack.
Overhead view of a basket full of pumpkin muffins with coffee and pumpkins on the sides.
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Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center. 
Course Breakfast, Dessert
Cuisine American
Total Cost $5.43 recipe / $0.45 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 292kcal

Equipment

Ingredients

Cream Cheese Filling (optional)

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp granulated sugar $0.04

Instructions

  • Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
  • In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
  • Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
  • Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
  • Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Sodium: 224mg | Fiber: 2g
Overhead view of pumpkin muffins on a wire cooling rack.

How to Make Pumpkin Muffins – Step by Step Photos

Dry ingredients for pumpkin muffins in a bowl, not mixed together.

Preheat the oven to 350ºF. In a medium bowl, stir together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice until evenly combined.

Wet ingredients for pumpkin muffins in a bowl, not stirred together.

In a separate large bowl, stir together one 15oz. can of pumpkin purée, 2 large eggs, ½ cup white sugar, ½ cup brown sugar, ½ cup cooking oil, and 1 tsp vanilla extract until smooth.

Pumpkin muffin batter mixed together in the bowl.

Add the dry ingredients to the bowl of wet ingredients and stir them together just until combined. A few small lumps are okay, just be careful not to over-stir.

Cream cheese filling mixed in a bowl with a spoon.

To make the cream cheese filling, stir together 4oz. room temperature cream cheese and 2 Tbsp white sugar.

Muffin tin being filled with pumpkin batter and cream cheese filling.

Grease a muffin tin or line with paper liners. Fill each well in the tin about ⅓ full with pumpkin batter, then add a dollop of the sweetened cream cheese on top. Fill the rest of the way with the remaining pumpkin batter. Or, if choosing not to do the cream cheese filling, simply divide the pumpkin batter among the 12 wells of the muffin tin.

Baked pumpkin muffins in the muffin tin.

Bake the muffins in the preheated 350ºF oven for about 24 minutes, or until the muffins are fully puffed in the center and cracked slightly, and a little golden on the edges. Let them cool for about 5 minutes in the muffin pan before gently transferring them to a wire rack to finish cooling.

Close up side view of the pumpkin muffins cooling on a wire rack.

The post Pumpkin Muffins appeared first on Budget Bytes.

Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!

The post Turkey Chili appeared first on Budget Bytes.

I make chili at least every other week during the fall and winter months, so naturally I’ve come up with quite a few variations of our classic chili recipe over the years. This Turkey Chili is a little bit lighter and is chock full of colorful vegetables. It’s the perfect chili recipe for the transition season when the leaves are just starting to fall but the air is still a little on the warm side. ;)

Overhead view of a pot full of turkey chili with ingredients on the sides.

What’s in Turkey Chili?

Turkey chili starts with a similar base as a classic chili recipe: ground meat cooked in a rich and flavorful tomato-based sauce, and seasoned with tons of warm spices. Because ground turkey has a lighter flavor, we went with a lighter, zestier flavor profile and added a ton of colorful vegetables and beans.

Ingredients for Turkey Chili

Here’s what you’ll need to make turkey chili:

  • Ground Turkey: Opt for dark meat turkey or ground turkey with at least a little fat. Extra-lean ground turkey breast can get a little dry and tough when simmered in chili.
  • Onion and Garlic: Every good chili starts with onion and garlic to create a deeply savory flavor base! I went with four cloves of garlic for this recipe, but feel free to measure with your heart. ;)
  • Poblano Pepper & Corn: A diced poblano pepper and some frozen corn kernels add a lot of flavor and color to this chili, making it extra festive. Poblanos can be spicy, though, so if you need a mild heat, skip the pepper or substitute with a green bell pepper.
  • Beans: A combination of kidney beans, black beans, and pinto beans adds even more color, texture, and flavor to this chili. The beans are very flexible, so if you only want black beans or kidney beans, you can certainly substitute them to fit your needs.
  • Tomatoes: Diced tomatoes add texture to our chili while tomato paste helps thicken the sauce and adds a really rich tomatoey flavor.
  • Herbs & Spices: The secret to the sauce! We use our homemade chili seasoning, which is a mix of chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper, to season our turkey chili.

Make it Vegetarian

This turkey chili is super easy to make vegetarian. Simply swap the ground turkey with an extra can of beans (kidney, black beans, or even pinto beans), or your favorite meat substitute, like soy crumbles.

Slow Cooker Instructions

Chili is a great slow cooker recipe. To make this turkey chili in your slow cooker, first brown the ground turkey in a skillet, then add it to the slow cooker with all of the other ingredients (reduce the water to 1 cup). Cook the chili on high for 3 hours or low for 6 hours.

How to Store Leftovers

After cooking the turkey chili, divide it into single-serving containers and store in the refrigerator for 4-5 days. Once chilled in the refrigerator, you can transfer some to the freezer for longer storage (about 3 months).

To reheat the chili, either microwave on high, stirring occasionally, until heated through. Or add to a sauce pot and cook over medium-low, stirring often, until heated through.

What to Serve with Turkey Chili

Chili and cornbread were made for each other, so try pairing this turkey chili with our Jalapeño Cheddar Cornbread or Sweet Potato Cornbread. And don’t forget the toppings for your chili! Try adding a sprinkle of cheddar cheese, sliced green onions, or cilantro. Or maybe a dollop of sour cream, some corn chips, or pickled jalapeños.

Overhead view of a bowl full of chili with toppings and a spoon dipping into the center.
Overhead view of a bowl full of chili with toppings.
Print

Turkey Chili

This flavorful turkey chili features ground turkey, colorful beans and vegetables, and plenty of herbs and spices to keep you full and happy!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $11.55 recipe / $1.93 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 (1.3 cups each)
Calories 331kcal

Equipment

Ingredients

Instructions

  • Add the olive oil and ground turkey to a large pot and cook over medium heat until the turkey is cooked through. Break the ground turkey up into pieces as it cooks.
  • While the turkey is cooking, dice the onion and poblano pepper, and mince the garlic. Add the onion, poblano, and garlic to the pot and continue to sauté for a few minutes more, or until the onions are soft and translucent.
  • Add the canned beans (drained), frozen corn (no need to thaw), diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and water. Stir to combine.
  • Place a lid on the pot and allow the chili to come up to a simmer. Once simmering, reduce the heat to medium-low and continue to simmer for 30 minutes (or longer, if preferred), stirring occasionally. After 30 minutes, taste and adjust the seasoning to your liking, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.3cups | Calories: 331kcal | Carbohydrates: 41g | Protein: 29g | Fat: 7g | Sodium: 1138mg | Fiber: 13g
Overhead view of a pot of turkey chili.

How to Make Turkey Chili

Browned turkey in a large pot.

Add 2 Tbsp olive oil and one pound of ground turkey to a large pot. Cook over medium heat until the ground turkey is cooked through.

Onion, poblano pepper, and garlic added to the pot.

While the turkey is browning, mince four cloves of garlic, dice one yellow onion, and dice one poblano pepper. Add the garlic, onion, and pepper to the pot and continue to cook and stir over medium heat until the onions have softened.

Beans, tomatoes, and spices added to the pot, water being poured in the side.

Next, add one 15oz. can of kidney beans (drained), one 15oz. can of black beans (drained), one 15oz. can of pinto beans (drained), one 15oz. can of fire-roasted diced tomatoes (with juices), one 6oz. can of tomato paste, 1 cup frozen corn kernels, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp pepper, and 2 cups water to the pot.

Stirred chili before simmering.

Stir everything to combine, then place a lid on the pot and allow it to come up to a simmer.

Simmered chili in the pot being stirred.

Once simmering, reduce the heat to medium-low and let it simmer for 30 minutes. Give it a taste, adjust the seasoning to your liking, and serve!

Overhead view of a bowl full of chili with toppings.

And don’t forget to pile it high with your favorite chili toppings!

The post Turkey Chili appeared first on Budget Bytes.

Stuffed Spaghetti Squash

A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor. Low-carb and vegan-adaptable!

A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor! Vegan-adaptable!
A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor. Low-carb and vegan-adaptable!

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!

The post Homemade Applesauce appeared first on Budget Bytes.

I always get a warm and cozy feeling anytime I make homemade applesauce. The smell of apples and cinnamon spreads through the kitchen as it cooks and soon the scent of Fall has filled the entire house. Fall is also the best time to make this homemade applesauce recipe because apples are in season so there are a lot of varieties to choose from, their flavor is at their peak, and they’re inexpensive. Sure you can buy store-bought applesauce, but trust me it’s no comparison to the taste of homemade applesauce!

Two small bowls of homemade applesauce with apples and cinnamon on the side.

Ingredients for Homemade Applesauce

You only need 4 simple ingredients to make this easy homemade applesauce recipe:

  • Apples – Of course, there are lots of different apples to choose from when making applesauce, but in general you’ll want to stick with sweet or semi-sweet varieties. If you choose a tart apple, like granny smith, you may want to add some additional sugar. We used Gala apples for this recipe.
  • Water –  Water is used to cook the apples. Using water instead of apple juice or apple cider allows the fresh flavor of the apples to shine through!
  • Ground cinnamon – A touch of ground cinnamon goes a long way and tastes great with cooked apples. It also gives the applesauce just a hint of flavor. 
  • Lemon juice – A little lemon juice brightens up the applesauce and helps the flavors pop. Don’t skip this one!

That’s it! Perfect homemade applesauce and no added sweetener needed.

What Kind of Apples Are Best For Making Applesauce?

You can honestly use several different types of apples to make applesauce. But to keep from having to add any sugar or sweetener, I suggest using a sweeter or semi-sweet variety of apple, like Fuji, Gala, Pink Lady, or Honeycrisp. You can use just one kind or a combination of 2 varieties if you want. And, of course, if you’re making your applesauce during the fall season, you’ll find the best deals and the sweetest apples during this time of year. ;)

Should You Peel The Apples?

This is a great question and it honestly depends on personal preference. I like to peel my apples when making applesauce in order to get a smoother consistency. But it’s definitely not required. If you’re short on time, just give them a good wash and leave the peel on.

How To Store Homemade Applesauce?

Homemade applesauce stores very well in the refrigerator and the freezer. Just store any leftover applesauce in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. To thaw the applesauce, let it sit in the refrigerator overnight.

Homemade applesauce in a small saucepan with apples and a napkin on the side.
Two small bowls of homemade applesauce with apples and cinnamon on the side.
Print

Homemade Applesauce

A simple & delicious Homemade Applesauce recipe with no added sugar, four simple ingredients, and lots of cozy fall flavor!
Course Breakfast, Dinner, Lunch
Cuisine American
Total Cost $5.14 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 190kcal

Equipment

Ingredients

  • 6 large apples (about 3 lbs.) $5.07
  • 1/4 tsp ground cinnamon $0.03
  • 3/4 cup water $0.00
  • 2 tsp lemon juice $0.04

Instructions

  • Wash, peel, and remove the core from the apples. Chop the apples into small 3/4 inch chunks.
  • Add the chopped apples, ground cinnamon and water to a medium pot and place a lid on top. Heat the apples over medium, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.*
  • Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for a smoother texture.
  • Add the lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator.

See how we calculate recipe costs here.

Notes

* If the applesauce is too thick you can add a little more water, or if it’s too runny it can be simmered a little longer, without a lid, to thicken.

Nutrition

Serving: 0.5cups | Calories: 190kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Sodium: 7mg | Fiber: 9g
Side view of two bowls of homemade applesauce.

How to Make Homemade Applesauce – Step by Step Photos

Overhead view of six apples on a counter.

Wash, peel, and remove the core from 6 apples. Chop the apples into 3/4 inch small chunks.

Overhead view of peeled and diced apples in a small saucepan with cinnamon and water being poured on top.

Add the chopped apples, 1/4 tsp ground cinnamon, and 3/4 cup of water to a medium pot and place a lid on top. Heat the apples over medium heat, allowing them to come up to a simmer. Continue to simmer the apples for 15-20 minutes, stirring occasionally, until they are tender. The total cook time will vary depending on the variety of apple used.

Overhead view of cooked apples in a saucepan being mashed with a potato masher.

Remove the pot from heat. Mash the apples with a potato masher inside the pot for a chunky texture. Or allow the apples to cool slightly and blend with an immersion blender or carefully inside a blender for smoother texture.

Overhead view of mashed homemade applesauce in a small saucepan.

Add the 2 tsp of lemon juice to the applesauce and stir to combine. Serve homemade applesauce warm or chilled in the refrigerator. Enjoy!

Homemade applesauce in a small saucepan with apples and a napkin on the side.

The post Homemade Applesauce appeared first on Budget Bytes.

Polenta Fries

Crispy air fryer Polenta Fries! Whether you enjoy them as a snack, side dish, or appetizer, these polenta fries offer a delightful twist on a classic favorite. Give them a try and savor their crispy, tender goodness! Vegan and Gluten-free. (Directions …

Crispy air fryer Polenta Fries! Whether you enjoy them as a snack, side dish, or appetizer, these polenta fries offer a delightful twist on a classic favorite. Give them a try and savor their crispy, tender goodness! Vegan and Gluten-free. (Directions for conventional oven included.)

Clam Chowder

This Clam Chowder Recipe is made with fresh clams and their broth, Yukon gold potatoes, and melted leeks, a lightened-up version of New England-style clam chowder that is rich in flavor.

This Clam Chowder Recipe is made with fresh clams and their broth, Yukon gold potatoes, and melted leeks, a lightened-up version of New England-style clam chowder that is rich in flavor.
This Clam Chowder Recipe is made with fresh clams and their broth, Yukon gold potatoes, and melted leeks, a lightened-up version of New England-style clam chowder that is rich in flavor.

Fluffy Pumpkin Pancakes

These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are nourishing, flavorful and comforting. Vegan-adaptable and GF-adaptable!

These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are nourishing, flavorful and comforting. Vegan-adaptable and GF-adaptable!
These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are nourishing, flavorful and comforting. Vegan-adaptable and GF-adaptable!

Butternut Squash Pizza

A delicious fall-inspired pizza topped with butternut squash ribbons, sage, caramelized onions, swiss chard and burrata cheese. Cozy fall flavors all in one perfect bite!

A delicious fall-inspired pizza topped with butternut squash ribbons, sage, caramelized onions, swiss chard and burrata cheese. Cozy fall flavors make the perfect bite!
A delicious fall-inspired pizza topped with butternut squash ribbons, sage, caramelized onions, swiss chard and burrata cheese. Cozy fall flavors all in one perfect bite!

Chicken Tagine

This delicious Tunisian-style Chicken Tagine is made with tender pieces of chicken, optional chickpeas, carrots, dried apricots, warming Tunisian Spices, and baked over couscous- a nifty one-pan meal that can be made in 45 minutes! Serve with Green Har…

A delicious Tunisian-inspired Chicken Tagine (or sub chickpeas) with couscous, carrots, and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
This delicious Tunisian-style Chicken Tagine is made with tender pieces of chicken, optional chickpeas, carrots, dried apricots, warming Tunisian Spices, and baked over couscous- a nifty one-pan meal that can be made in 45 minutes! Serve with Green Harissa Sauce. Vegan (use chickpeas) and Gluten-free adaptable!