Nashville Hot Seasoning

Nashville Hot Seasoning is an incredibly peppery blend of spices that’s versatile and easy to make. Use it on way more than fried chicken!

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I know you’ve heard of it, but have you ever tried Nashville Hot Seasoning? Believe it or not, this incredibly hot, peppery blend of spices is ridiculously versatile, and you can use it on way more than fried chicken. But don’t waste money buying a big canister, which will probably sit in your spice drawer, losing potency. Instead, make a small batch at home for pennies. It’s easy and will only take a few minutes!

Overhead shot of Nashville Hot Seasoning in a black bowl with a silver measuring spoon in it.

What Is Nashville Hot Seasoning?

Nashville Hot Seasoning blends cayenne pepper, smoked paprika, and other spices to create a fiery heat. An angry girlfriend originally created it in the 1930s as payback for a cheating boyfriend who’d been out all night. When she made breakfast, she doused her lover’s fried chicken with the ridiculously spicy blend, hoping to make him scream. But he ended up loving the extra spicy chicken and built an empire around it.

What You’ll Need

Nashville Hot Seasoning pairs well with fish, pork, beef, and hearty vegetables. Try it on cauliflower or avocado. Make Nashville Hot deviled eggs. If you’re an adventurous eater, sprinkle it on vanilla ice cream! Here’s what you need to make Nashville Hot Seasoning:

  • Ground Cayenne Pepper- The backbone of your spice blend brings a wallop of heat. For milder heat, lower the amount of cayenne by two teaspoons. For a spicier kick, raise it by two teaspoons. 
  • Smoked Paprika- Adds depth to the mix with a smoky and mildly spicy flavor. Substitute with equal parts chili powder or chipotle chili powder.
  • Dark Brown Sugar- Rounds out the heat with its sweetness. You can also use granulated sugar or light brown sugar.
  • Garlic Powder– Adds pungent garlic flavor. If you only have garlic salt, omit the salt in the recipe.
  • Onion Powder – Adds a sharp, savory note. If you only have onion salt, omit the salt in the recipe.
  • Black Pepper- adds a woody flavor with hints of citrus.
  • Salt- enhances the flavor of the rest of the spices.
Side shot of Nashville Hot Seasoning Blend in a black bowl with a wood spoon in it.

How To Store

Keep Nashville Hot Seasoning in an air-tight container and store it in a cool, dark place. It will stay potent for up to six months. This recipe only makes three tablespoons, so you’ll use it up way before then!

How To Use Nashville Hot Seasoning

It’s time to get creative because you can use Nashville Hot Seasoning on much more than fried chicken! Sprinkle it on these dishes to give them an extra kick:

Overhead close up shot of Nashville Hot Seasoning on a wood spoon.
Side shot of Nashville Hot Seasoning Blend in a black bowl with a wood spoon in it.
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Nashville Hot Seasoning

This incredibly peppery blend of spices is ridiculously versatile, and you can use it on more than fried chicken. Try it on fish, pork, beef, hearty vegetables, and even vanilla ice cream!
Course Seasoning
Cuisine American
Total Cost $0.78 recipe / $0.09 serving
Prep Time 3 minutes
Total Time 3 minutes
Servings 9 teaspoons
Calories 5kcal

Ingredients

  • 2 Tbsp cayenne pepper* $0.60
  • 1/8 tsp dark brown sugar* $0.01
  • 1/2 tsp smoked paprika* $0.05
  • 1/4 tsp garlic powder* $0.03
  • 1/4 tsp onion powder* $0.03
  • 1/4 tsp black pepper $0.03
  • 1/4 tsp salt $0.03

Instructions

  • To a small bowl add the cayenne pepper, dark brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  • Mix and store in an airtight container in a cool, dry spot.

See how we calculate recipe costs here.

Notes

* For milder heat, lower the amount of cayenne by two teaspoons. For a spicier kick, raise it by two teaspoons. 
*Substitute with granulated sugar or light brown sugar.
*Substitute with chili powder or chipotle chili powder.
*If substituting with garlic salt, omit the salt in the recipe.
*If substituting with onion salt, omit the salt in the recipe.

Nutrition

Serving: 1tsp | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Sodium: 65mg | Fiber: 0.4g
Overhead shot of Nashville Hot Seasoning in a black bowl with a silver measuring spoon in it.

How to Make Nashville Hot Seasoning – Step by Step Photos

Overhead shot of the spices that make up Nashville Hot Seasoning in a white bowl.

In a small bowl add 2 tablespoons cayenne pepper, 1/8 teaspoon dark brown sugar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt.

Overhead shot of Nashville Hot Seasoning in a white bowl.
Mix it with a fork and you are done! Store in a cool, dark spot in an airtight container, and use your Nashville Hot Seasoning on anything you want to add a spicy kick to!

Other Great Seasoning Blends

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Homemade Caesar Dressing

This rich, tangy, and flavorful homemade Caesar dressing is easy to prepare, and will take all your homemade salads to the next level.

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Is there anything quite like the rich, tangy, and umami-filled flavor of Caesar dressing? It’s no wonder Caesar salads are relatively simple. With a dressing like that, you don’t need much else! Homemade Caesar dressing is also very simple, despite its complex flavor, so don’t shy away from making it yourself at home. Our simple recipe takes has all that bold flavor you’ll find with a restaurant dressing made with just a few simple ingredients (and maybe just one special ingredient 😉).

Overhead view of Caesar dressing being poured over a salad.

What is Caesar Dressing?

Caesar dressing is a rich and tangy dressing with strong savory and umami flavors balanced with bright acidity and flecks of vibrant black pepper. It’s typically served over a simple bed of crisp Romaine lettuce, with freshly grated Parmesan, croutons, and sometimes a protein like chicken, salmon, or shrimp.

Ingredients for Caesar Dressing

You only need a few simple ingredients to make homemade Caesar dressing, and our version is even faster and easier thanks to the use of mayonnaise instead of making our own egg and oil emulsion. Here’s what you’ll need to make your own homemade Caesar dressing:

  • Garlic: Fresh garlic provides both a savory flavor and a little kick of heat to the dressing.
  • Anchovies: These little fish add a ton of deep umami flavor to this dressing, which really sets it apart from other creamy salad dressings. And don’t worry, it doesn’t make the dressing taste like fish! It just adds some subtle, deep, savory flavor.
  • Lemon: You’ll use both the juice and zest from a fresh lemon for this recipe. The juice provides acidity, while the zest adds a nice fresh flavor to balance the savory anchovies.
  • Mayonnaise: Making Caesar dressing from scratch usually involves emulsifying egg and oil to make a creamy dressing base, but we took a shortcut by using mayonnaise, which is pre-emulsified egg and oil! Easy peasy!
  • Dijon Mustard: Dijon adds another layer of slightly tangy flavor to the dressing.
  • Parmesan: Nutty Parmesan cheese makes the dressing even more rich, and punches up the umami flavor even more.
  • Black Pepper: Flecks of spicy black pepper add pops of flavor to Caesar dressing so that no bite is boring!

How to Store Caesar Dressing

Homemade Caesar dressing can be stored in the refrigerator in an air-tight container for 4-5 days. If you don’t think you can eat the entire batch within that time, use the serving adjuster in the recipe below to make a half batch and reduce waste. We don’t recommend freezing homemade Caesar dressing as it will likely separate upon thawing.

How to Use Caesar Dressing

Caesar salads are the obvious way to use Caesar dressing, but this mouth-wateringly delicious homemade dressing is great on a lot more than just salad! So don’t let your leftover dressing go to waste. Try using Caesar dressing in these creative ways:

  • Drizzle over roasted vegetables
  • Use it a sandwich spread
  • Use it as a dressing for pasta salad
  • When breading chicken or fish, use Caesar dressing in place of the eggwash
  • Toss chicken wings in Caesar dressing instead of buffalo sauce
  • Use it in the place of dressings for chicken and tuna salads, or coleslaw
Caesar dressing dripping off a spoon into a jar.
Caesar dressing dripping off a spoon into a jar.
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Homemade Caesar Dressing

This rich, tangy, and flavorful homemade Caesar dressing is easy to prepare, and will take all your homemade salads to the next level.
Course Salad
Cuisine American
Total Cost $2.71 recipe / $0.34 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 2 Tbsp each
Calories 117kcal

Ingredients

Instructions

  • Zest and juice the lemon. You'll need about 3 Tbsp juice and 1 tsp lemon zest. Mince the garlic and anchovy filets. Reserve about ½ tsp of the oil from the anchovy container.
  • Add the lemon juice, zest, minced garlic, minced anchovies, anchovy oil, and pepper to a boil. Whisk to combine.
  • Add the Dijon, mayonnaise, and grated Parmesan and whisk to combine again. Taste the dressing and adjust the ingredients to your liking. Serve with a fresh salad or you favorite foods.

See how we calculate recipe costs here.

Nutrition

Serving: 2Tbsp | Calories: 117kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Sodium: 240mg | Fiber: 0.2g
Homemade Caesar dressing in a bowl with a whisk.

How to Make Homemade Caesar Dressing – Step by Step Photos

Lemon juice, zest, anchovies, garlic, and pepper in a bowl.

Zest and juice one lemon. Mince three cloves of garlic, and mince three anchovies. Add the lemon juice (about 3 Tbsp), zest (about 1 tsp), minced garlic, minced anchovies, ½ tsp of the anchovy oil from the package, and ¼ tsp freshly cracked black pepper to a bowl. Whisk to combine.

Mayonnaise, Dijon, and Parmesan added to the bowl.

Add 2 Tbsp Dijon mustard, ½ cup mayonnaise, and ¼ cup grated Parmesan cheese.

Whisked Caesar dressing in a bowl with a whisk.

Whisk the dressing until smooth. Taste and adjust the ingredients to your liking.

Caesar dressing being poured over a salad.

Pour the dressing over your favorite salad or vegetables, spread it onto a sandwich, or use it as a dip for any of your favorite foods!

Caesar dressing dripping off a spoon into a jar.

SO GOOD! 🤤

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Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.

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Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.

A loaf of beer bread with three slices overlapping on a long wooden cutting board surrounded by glass jars filled with beer, a PBR can, a wooden bowl of shredded cheese and a small metal dish of soft butter and a small butter knife.

WHAT IS BEER BREAD?

Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful! 

BEST BEERS FOR BEER BREAD

We chose a budget-friendly, light beer for our loaf, but almost any kind of beer can be used to make this recipe. Keep in mind: the beer you choose will influence the flavor of the bread, so make sure to pick something you like! How to choose the best beer for beer bread:

  • Light beers – Generally, light beers will create a light-colored loaf with an airy texture and a more subtle, malty flavor.
  • Dark beers – Darker beers like stouts and porters will give the bread a slightly darker color and more robust flavor than light beer.
  • Hoppy beers & IPAs – Since pale ales tend to be very bitter, they aren’t an ideal choice. That intense flavor will carry over and may give the bread a lingering sour aftertaste.

HOW TO STORE LEFTOVERS

Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.

serving suggestions

This beer bread lands somewhere between a regular, sliceable loaf of bread and a savory, ultra-rich loaf cake. So the possibilities are kind of endless!

A close up shot of long wooden cutting board with a half a loaf of beer bread in the left corner of the frame, two slices on the upper right corner of the frame and in between a slice is being covered with salted homemade butter with a small metal butter knife.
A side shot of a loaf of beer bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a glass cup of beer is visible in the upper right corner of the frame.
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Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.
Course Bread, Easy, Side Dish
Cuisine American, German
Total Cost $2.35 RECIPE / $0.29 SERVING
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1 slice each
Calories 269kcal

Ingredients

  • 3 cups all-purpose flour $0.30
  • 1 Tbsp sugar $0.06
  • 1 Tbsp baking powder $0.12
  • 2 tsp salt $0.04
  • 1/2 cup shredded sharp cheddar cheese* $0.62
  • 4 Tbsp butter, divided** $1.20
  • 12 oz. beer (one regular-sized can) $0.92

Instructions

  • Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
  • Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
  • Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
  • Pour the rest of the melted butter on top of the bread dough.
  • Bake the bread for 45-50 minutes, or until deeply golden brown on top.
  • Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.

See how we calculate recipe costs here.

Notes

* or Parmesan cheese
** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Sodium: 834mg | Fiber: 1g
An overhead shot of a half-sliced loaf of beer bread on a long, wooden cutting board surrounded by glass cups of beer, a can of beer, a butter dish and knife, and bowl of cheese, and a grey and white striped dish cloth.

How to Make BEER BREAD – Step by Step Photos

A white ceramic mixing bowl filled with piles of unmixed flour, sugar, baking powder, salt, sugar and shredded cheddar cheese.

Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.

An overhead shot of two hands preparing a metal loaf pan with a pastry brush next to a small skillet of melted butter.

Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.

A white, ceramic mixing bowl filled with the mixed dry ingredients to make beer bread, a spatula is resting in the right side of the bowl and beer is being poured into the left side of the bowl from a glass liquid measuring cup.

Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.

A metal loaf pan filled with unbaked bread dough is being covered with melted butter poured from a small, white bowl on the left side of the frame.

Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough. 

A horizonal image of a baked loaf of bread with a golden-brown, crunchy top in metal loaf pan.

Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.

A vertical close up of a loaf of bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a can of beer is visible in the upper right corner of the frame.

As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)

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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!

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Ditch the jar sauce and whip up your own batch of Homemade Alfredo Sauce from scratch! (And have dinner on the table in less than 30 minutes!) This easy recipe will help you make deliciously creamy pasta dishes that are way better, and cheaper, than anything you can order at Olive Garden. The best part is this recipe for Homemade Alfredo Sauce can be made ahead of time and stored in the fridge for up to 4 days!

A large white bowl filled with cooked penne pasta dressed with homemade alfredo sauce, a hand is holding the right side of the bowl and a black metal fork, various props surround the bowl including a grey striped dish cloth, a block of parmesan cheese, a wooden bowl of salt and a mason jar of alfredo sauce.

WHAT IS ALFREDO SAUCE?

This thick, creamy Alfredo Sauce—what we like to call an “Amerifredo” or an American-style alfredo sauce—is a decadent pasta sauce made with butter, garlic, heavy cream, and tons of Parmesan cheese. Authentic Roman alfredo sauce does not include any heavy cream or garlic, and it derives all of its creaminess and flavor from the butter and really good Parmesan. But if you’re used to the “alfredo” served in American restaurants or bought in a jar in U.S. grocery stores, that’s what this recipe delivers.

CAN I USE MILK INSTEAD OF CREAM?

To make Homemade Alfredo Sauce that is thick, creamy, and delicious, you need to use heavy cream. Using whole milk or half & half will not work as well because the high water content in these ingredients will not allow the Parmesan to emulsify and melt smoothly into the sauce. The sauce will end up runnier, it may not cling to the pasta as well, and it will likely be a little clumpy or gritty in texture.

#1 Tip for success? heat control.

Make sure the heat is on low before stirring in the Parmesan cheese—even taking the pot off of the burner for a minute so the cream is no longer boiling—otherwise, the sauce could break. High heat separates the proteins and fats in cheese, which will give you a lumpy, unappetizing sauce. Waiting until the cream is no longer boiling will also help prevent it from sticking to the bottom of the pot and not melting into the sauce properly.

What kind of parmesan is best for alfredo sauce?

We tested this recipe using grated Parmesan cheese (the kind in a can). It’s the most budget-friendly option, and will still give you insanely-delicious results! If you have the money to splurge, freshly shredded Parmesan will make the most creamy, dreamy Alfredo Sauce you’ve ever tasted.

tip: save your parmesan rind!

Dropping big bucks on a block of Parmesan cheese is absolutely not necessary (see above), but I do enjoy working it into my budget now and then. To make the most of every single morsel, SAVE THE RIND! Stash it in the freezer for your next soup or stew. Simply toss it in the pot while everything’s simmering and infuse the broth with rich, Parmesan flavor! (Remove it before serving…or sneak a bite when no one’s looking.) Add a leftover Parmesan rind to these soup and stew recipes:

EAT LEFTOVERS ALL WEEK!

One of the best parts about this recipe is that you can make it ahead. No more terrible re-heated leftover creamy pasta! Instead, let the alfredo sauce cool and store it in a tightly sealed container in the refrigerator for up to 4 days. Then gently reheat and add to freshly cooked pasta. 

WHAT TO SERVE WITH HOMEMADE ALFREDO SAUCE

Drench this ultra-rich sauce over plain pasta or add some chicken, shrimp, and hearty vegetables even use it in a decadently cheesy pasta bake. And make sure to serve some garlic bread and a simple side salad on the side!

A large white bowl filled with cooked penne pasta, a hand is pouring alfredo sauce in the center of the bowl from a glass mason jar in the lower left side of the image, and there are various ingredients around the bowl mostly out of frame.
A mason jar filled with alfredo sauce and a metal spoon raised above the jar after it's been dipped into the sauce so it's dripping off, and blurred in the background is a block of parmesean cheese, a bowl of uncooked pasta and some fresh italian parsley.
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Homemade Alfredo Sauce

This thick, creamy Homemade Alfredo Sauce recipe is a quick and easy way to make a delicious, budget-friendly dinner in less than 30 minutes!
Course Dinner, Sauce
Cuisine American, Italian
Total Cost $2.67 RECIPE / $ 0.67 SERVING
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 335kcal

Ingredients

  • 2 Tbsp salted butter $0.30
  • 2 cloves garlic $0.15
  • 1 cup heavy cream $1.00
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp salt $0.01
  • 1/2 tsp black pepper $0.01
  • 3/4 cup Parmesan cheese $1.15

Instructions

  • Melt the butter in a medium saucepot over medium heat. Add the minced garlic and saute for two minutes or until the garlic becomes fragrant.
  • Whisk in the heavy cream, Italian seasoning, salt, and pepper.
  • Allow the cream to come up to a boil. Once boiling, reduce the heat to low and stir in the Parmesan cheese. Continue to stir the mixture until all the cheese has melted and the sauce thickens.
  • Serve over your favorite pasta, chicken, vegetables, and more!

See how we calculate recipe costs here.

Nutrition

Serving: 0.33cup | Calories: 335kcal | Carbohydrates: 5g | Protein: 7g | Fat: 32g | Sodium: 680mg | Fiber: 0.2g
A large white bowl filled with cooked penne pasta dressed with homemade alfredo sauce, a hand is holding the right side of the bowl and a black metal fork, various props surround the bowl including a grey striped dish cloth, a block of parmesan cheese, a wooden bowl of salt and a mason jar of alfredo sauce.

How to Make Homemade alfredo sauce – Step by Step Photos

Garlic being sautéed in melted butter and stirred with a balloon whisk in a stainless steel skillet on a white marble backdrop.

Melt 2 Tablespoons of butter in a medium saucepot over medium heat. Add 2 minced garlic cloves and saute for two minutes or until the garlic becomes fragrant.

Heavy cream being poured into the left side of a stainless steel skillet with sauteed garlic, salt, pepper and italian season in seperate piles on the right side of the skillet.

Whisk in 1 cup of heavy cream, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly-cracked black pepper into the sauteed garlic. Allow the cream to come up to a boil. (About 5 minutes.)

A hand dumping parmesan cheese from a small white bowl into the bottom right hand side of a stainless steel skillet that contains mixed heavy cream, melted butter, sauteed garlic and spices.

Once the cream is boiling, reduce the heat to low. and stir in the Parmesan cheese. If needed, take the pot off of the hot burner for a minute so the cream is no longer boiling. (High heat could cause the cheese to separate.)

A whisk sitting in a stainless steel skillet after it was used to combine parmesan cheese with heavy cream, garlic, melted butter and spices to create alfredo sauce.

Continue to stir the mixture until all the cheese has melted and the sauce thickens. (About 5 minutes.)

A hand is holding a metal serving spoon over a skillet of homemade alfredo sauce to show the thickness and consistency of the sauce once it has reduced and cooled slightly.

Serve over your favorite pasta, chicken, vegetables, or more! This homemade alfredo sauce can also be stored in an airtight container and refrigerated for up to 4 days.

A mason jar filled with alfredo sauce and a metal spoon raised above the jar after it's been dipped into the sauce so it's dripping off, and blurred in the background is a block of parmesean cheese, a bowl of uncooked pasta and some fresh italian parsley.

Oh, heck yeah! Who’s eating pasta all week?! (We definitely did!) ~ Marion :)

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Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick lunch or dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

The post Easy Dumpling Soup appeared first on Budget Bytes.

Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, in order to scratch that “itch” for whatever takeout favorite I’m craving when ordering out isn’t on the menu.

A large white bowl filled with dumpling soup and surrounded by a small bowl of white sesame seeds, an open jar of chili crisp and an orange decorative towel.

What is dumpling soup?

Our version of dumpling soup is a quick, semi-homemade soup inspired by dumpling soups found in Chinese, Korean and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top. Here’s what you need for this Easy Dumpling Soup:

  • Frozen dumplings — You can find Asian-style dumplings in the freezer section, usually filled with pork, vegetables, shrimp, or a combination of those ingredients.
  • Broth — We fortified our vegetable broth with soy sauce and toasted sesame oil!
  • A handful of fresh greens — like sliced green onions, fresh spinach, or baby bok choy
  • Condiments — Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, cilantro, and more!

Is this an authentic recipe?

No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

What kind of dumplings to buy

Most grocery stores offer a variety of frozen dumplings options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. If you’re operating on an extra-tight budget, visiting an Asian grocery store is a great place to find a wider selection, larger quantities, and even lower prices.

How to know the dumplings are fully cooked:

Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

Are the leftovers ANY good?

I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

Take your Dumpling Soup to the next level

Some great flavor and topping additions for this soup are: 

  • Cubed tofu, cooked chicken, or another prepared protein
  • Mushrooms, or other fresh or frozen vegetables
  • Half of a hard-boiled egg
  • Fish sauce
  • Kimchi
  • Cilantro
  • Mirin 
  • Rice Vinegar or Lime Juice
  • Miso paste
  • A prepared sauce like Scheuzan chili oil, chili garlic sauce, sriracha, teriyaki sauce, or a prepared “dumpling sauce”
  • Sesame seeds, crushed nori, or a store-bought Furikake blend

My go-to Topping combinations

Plan to add any extra condiments and toppings directly to each serving bowl, so each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl): 

  • 1 Tbsp kimchi + handful of torn cilantro 
  • ¼ tsp Szechuan chili oil + hardboiled egg 
  • Sliced mushrooms + nori + sesame seeds
A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.
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Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.
Course Dinner, Lunch
Cuisine Asian, Chinese, Japanese, Korean
Total Cost $2.98 RECIPE / $1.49 SERVING
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 bowls
Calories 290kcal

Ingredients

  • 10 frozen dumplings* $2.00
  • 2 cups vegetable broth** $0.24
  • 1 Tbsp soy sauce $0.06
  • 1 tsp toasted sesame oil $0.06
  • 1 green onion, thinly sliced, white and green parts separated $0.11
  • 1/2 cup fresh spinach*** $0.15

Garnishes, optional

Instructions

  • Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
  • Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
  • Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
  • Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
  • Split the soup into 2 serving bowls and top with any desired condiments.

See how we calculate recipe costs here.

Notes

*You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.
**We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 
***or baby bok choy

Nutrition

Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g
A single dumpling parcel on a black spoon raised above a large white bowl filled with dumpling soup topped with white sesame seeds and red chili crisp and an orange decorative towel.

How to Make easy dumpling soup – Step by Step Photos

A measuring cup of soup is poured into a small saucepan containing soy sauce, toasted sesame oil and the white parts of a green onion.

In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

Frozen dumplings in a white bowl being poured into a pot of boiling broth.

Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

A pile of fresh spinach sitting on top of a pot full of warm dumpling soup.

Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

A medium-sized pot of finished dumpling soup.

Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

GET IN MY BELLY!

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Thumbprint Cookies

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

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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.
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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! 😍

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Mashed Potatoes

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you’ve ever had! Plus ideas for more flavor add-ins.

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Is there anything better on earth than a big bowl of buttery mashed potatoes? Wait, don’t answer that. Let’s just appreciate how amazing mashed potatoes are in their own right. And if you want to know how to make the creamiest, fluffliest, cloud-like mashed potatoes that you’ve ever had, stick with me. I’m going to show you how it’s done.

Overhead view of a bowl of mashed potatoes with melted butter.

Why Do Mashed Potatoes Get Gluey?

Two things lead to heavy, sticky, gluey mashed potatoes: too much starch and over-whipping or over-stirring. To keep these mashed potatoes light, fluffy, and cloud-like, we rinse the excess starch not once but TWICE during the process, then briefly whip the potatoes after mashing to get them extra smooth and aerated. The result is heavenly.

What Type of Potatoes to Use for Mashed Potatoes

I find that russet potatoes make the lightest and fluffiest mashed potatoes, but if you prefer something a little more dense and stick-to-your-ribs, you can go with something like a red potato or Yukon gold.

Close up side view of a bowl of mashed potatoes with melted butter.

Do I need to Peel the Potatoes?

To peel or not to peel potatoes is totally up to your personal preference. If you’re going for a super smooth and silky mashed potato, you’ll probably want to peel them first. If you want a mashed potato that is a little more rustic, feel free to leave the peels on! The peels do add a nice bit of flavor and texture, which can be fun.

How to Flavor Mashed Potatoes

The recipe below is for a really classic mashed potato, flavored only with milk, butter, salt, and pepper. But there are SO many different ingredients that you can add to mashed potatoes to give them more flavor. Here are some ideas for mashed potato add-ins:

Close up view of a scoop of mashed potatoes on a spoon.
Close up side view of a bowl of mashed potatoes with melted butter.
Print

Mashed Potatoes

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you've ever had! Plus ideas for more flavor add-ins.
Course Dinner, Side Dish
Cuisine American
Total Cost $2.83 recipe / $0.57 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 1 cup each
Calories 274kcal

Equipment

Ingredients

  • 2.5 lbs. russet potatoes $2.00
  • 1/2 tsp salt (to salt the boiling water) $0.02
  • 4 Tbsp butter $0.60
  • 1/2 cup whole milk $0.17
  • 1/2 tsp salt (or to taste) $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Peel and dice the potatoes into 1-inch cubes. Place the diced potatoes in a colander and rinse well with cool water to remove the excess starch.
  • Place the rinsed potatoes in a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water in the pot.
  • Place a lid on the pot and bring the water up to a boil. Boil the potatoes for 6-7 minutes, or until they are very tender (a fork can pierce the potato effortlessly).
  • Drain the potatoes in a colander and rinse again briefly with warm water.
  • While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat them over medium until the butter has melted.
  • Add the drained potatoes back to the pot and mash with a potato masher.
  • Season the potatoes with salt and pepper (I used ½ tsp salt and ¼ tsp pepper, but if you use unsalted butter you'll probably want more salt).
  • For extra smooth and fluffy mashed potatoes, use a hand mixer to whip the potatoes until there are no lumps and they are light and cloud-like. Serve and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 274kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Sodium: 441mg | Fiber: 3g
Mashed potatoes being scooped out of a bowl.

How to Make Mashed Potatoes – Step by Step Photos

Diced potatoes in a colander.

Peel and dice 2.5 lbs. of russet potatoes (roughly half of a 5 lb. bag) into 1-inch cubes. Place them in a colander and rinse with cool water to remove the excess starch.

Salt being added to a pot full of potatoes and water.

Add the potatoes to a pot and add fresh water until the potatoes are covered by one inch. Add ½ tsp salt to the water.

A fork piercing a potato from the pot.

Place a lid on the pot, turn the heat up to high, and bring the pot up to a boil. Continue to boil the potatoes for 6-7 minutes, or until they are very tender. If there is any firmness left in the potatoes, your mashed potatoes will not be smooth. You can test the doneness by piercing the potatoes with a fork.

Boiled potatoes in a colander after rinsing again.

Drain the potatoes in a colander and rinse briefly with warm water.

Butter and milk in the pot, butter melting.

While the potatoes are in the colander, add 4 Tbsp butter and ½ cup whole milk to the pot that was used to boil the potatoes. Heat the butter and milk until the butter is melted.

Salt and pepper added to mashed potatoes in the pot.

Add the rinsed potatoes back to the pot and mash with a potato masher. Season the potatoes with salt and pepper. I used ½ tsp salt and about ¼ tsp pepper, but if you’re using unsalted butter you may want more salt.

Potatoes being whipped in the pot with a hand mixer.

To make the potatoes extra light and fluffy, beat them with a hand mixer until no lumps remain.

Finished mashed potatoes in the pot being smoothed with a spoon.

Serve the potatoes with your favorite toppings and enjoy!

Close up side view of a bowl of mashed potatoes with melted butter and a spoon.

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Honey Wheat Bread

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.

The post Honey Wheat Bread appeared first on Budget Bytes.

Grocery prices just keep rising and we’re all feeling it, so I decided to revisit some of my old bread recipes. Because if there ever was a time to learn how to make homemade bread, it’s now! It only takes a couple of dollars to make this super delish homemade honey wheat bread that is soft, fluffy, flavorful, and perfect for toast or sandwiches. And while it does take some time to make a loaf of bread, most of that is hands-off time that you can use to tend to other business. ;)

Front view of a loaf of honey wheat bread sliced.

What’s in Honey Wheat Bread?

This recipe starts with the basic yeast bread ingredients: flour, salt, and yeast. Then I added a little honey to give the bread just a hint of sweetness and a little olive oil which helps keep the bread (and the crust in particular) nice and soft. I’ve used a combination of whole wheat and all-purpose flour for this bread to keep the texture light and fluffy.

Can I use All Whole Wheat Flour?

While you can make bread with 100% whole wheat flour instead of a mix of white and wheat, that tends to produce heavier, dense bread. Whole wheat flour absorbs more moisture than all-purpose flour, so you may need to adjust the ratios in this bread slightly. I find that for the best texture, a 50/50 mix of whole wheat flour and all-purpose flour produces the best results.

How to Store Homemade Bread

It’s very important to let homemade bread cool completely to room temperature before storing to prevent trapping steam and creating condensation. Homemade bread doesn’t contain preservatives like store-bought bread, so you’ll need to either consume the bread quickly or freeze it for longer storage.

If storing your bread at room temperature, wrap the bread in cloth or paper to allow just enough airflow to prevent moisture build-up. Homemade bread will last about 2-3 days stored at room temperature.

If storing in the refrigerator, keep the bread in an air-tight container. This is my preferred method because I don’t usually eat bread that quickly. Bread stored in the refrigerator will stay good for about 5-6 days.

If you need to store your bread for longer, freeze it. I suggest slicing the bread prior to freezing so you can thaw or use 1-2 slices at a time as needed without thawing the entire loaf. I often toast my slices straight from the freezer for convenience! Make sure to freeze the bread in an air-tight, heavy-duty, freezer-safe container (like a freezer bag).

Overhead view of butter being spread on slices of wheat bread.
Overhead view of butter being spread on slices of wheat bread.
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Honey Wheat Bread

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.
Course Breakfast, Lunch
Cuisine American
Total Cost $2.20 recipe / $0.12 slice
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12 slices
Calories 156kcal

Ingredients

  • 1.25 cup warm water $0
  • 2 tsp active dry yeast or instant yeast $0.34
  • 2 Tbsp honey $0.50
  • 3 Tbsp olive oil $0.36
  • 1.5 cups whole wheat flour* $0.57
  • 1.5 cups all-purpose flour* $0.38
  • 1/2 Tbsp salt $0.05

Instructions

  • Stir the yeast and 1 Tbsp of the honey into the warm water until dissolved, then set it aside for about five minutes to allow the yeast to activate. A thick layer of foam should develop on the surface of the water.
  • While waiting for the yeast to bloom, stir together 1 cup of the whole wheat flour with the salt.
  • Once the yeast is foamy, add the rest of the honey (1 Tbsp) and the olive oil and stir to combine. Pour the yeast water into the bowl with the flour and salt, then stir until combined. Add ½ cup more of whole wheat flour and stir until combined again.
  • Now start adding all-purpose flour, ½ cup at a time, until you can no longer stir the dough with a spoon. At that point, turn the dough out onto a floured surface and begin to knead all-purpose flour into the dough, a little at a time.
  • Knead the dough for about five minutes, slowly adding flour as you knead, or until the dough no longer sticks to your hands, but is still fairly pliable. I used 1.5 cups all-purpose flour total, but the total flour amount will vary with the type of flour used and relative humidity in the room.
  • Place the kneaded dough back into the mixing bowl and cover with a cloth. Let the dough rise at room temperature for about an hour, or until it has doubled in size.
  • Lightly coat a bread pan with oil. Punch the dough down to deflate, then take the dough out of the bowl. Shape the dough into a log about the same length of your bread pan.
  • Place the shaped dough in the bread pan and let it rise for anohter hour, or until it has risen about 2-inches above the edges of the bread pan.
  • Preheat the oven to 375ºF. Once fully preheated, add the risen bread and bake for 30 minutes, or until the bread is deeply golden brown and it sounds hollow when tapped.
  • Remove the bread from the oven and let it cool just a few minutes (to make it easier to handle), then carefully remove the bread from the pan to fully cool.
  • Once cool, slice and serve your delicious homemade bread!

See how we calculate recipe costs here.

Notes

*The total amount of flour needed may vary depending on the brand of flour used and relative humidity. 
The crust of this bread will be quite firm when it comes out of the oven, but it does soften up considerably as the bread cools.

Nutrition

Serving: 1slice | Calories: 156kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Sodium: 294mg | Fiber: 3g
Sliced loaf of whole wheat bread viewed from the side.

How to Make Honey Wheat Bread – Step By Step Photos

Proofed yeast in a glass measuring cup.

Start by dissolving 1 Tbsp honey and 2 tsp instant yeast or active dry yeast in 1.25 cups of warm water. Set the mixture aside to allow the yeast to bloom. It should develop a thick layer of foam on the surface.

Flour and salt in a large mixing bowl.

While waiting for the yeast to bloom, add 1 cup whole wheat flour to a bowl with ½ Tbsp salt and stir to combine.

Yeast water being added to the flour mixture.

Once the yeast has bloomed, stir another 1 Tbsp honey and 3 Tbsp olive oil into the yeast water, then pour that mixture into the bowl with the flour and salt. Stir to combine.

More whole wheat flour being added to the dough.

Stir another ½ cup of whole wheat flour into the dough.

all purpose flour being stirred into the dough.

Now start adding in all-purpose flour, ½ cup at a time until you can no longer stir the dough with a spoon.

Shaggy dough ball in the mixing bowl.

When a shaggy ball of dough forms that can no longer be stirred with a spoon, it’s time to turn the dough out onto a floured surface to knead.

Dough being kneaded with a measuring cup of flour on the side.

Begin kneading in more all-purpose flour a little at a time. Knead for about five minutes, or until the dough no longer sticks to your hands, but is still pliable. I used about 1.5 cups all-purpose flour in total, but the total flour amount can vary depending on the type of flour used and the relative humidity in the room.

Kneaded dough in the mixing bowl half covered with a cloth.

Place the kneaded dough back into the mixing bowl and cover it with a towel. Let the dough rise at room temperature for one hour, or until doubled in size.

Dough being punched down.

Once doubled in size, punch the dough down to deflate. Remove the dough from the bowl and shape it into a log the same length as your bread pan.

Dough in a glass bread pan.

Lightly coat a bread pan with olive oil then place the shaped dough inside. Let the bread rise for another hour, or until it has risen about two inches above the top of the bread pan.

Risen bread in the bread pan.

Preheat the oven to 375ºF. Once the bread has risen, transfer the bread to the oven and bake for 30 minutes, or until the crust is deeply brown and sounds hollow when tapped.

Bread removed from the bread pan after baking.

After 30 minutes, remove the bread from the oven. Let it cool for just a few minutes to make it easier to handle, then carefully remove it from the bread pan to finish cooling.

Overhead view of sliced honey wheat bread.

Once cooled, slice and serve the bread, or store it for later!

Overhead view of butter being spread on slices of bread.

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EASY Caramel Sauce

If you’ve been looking for a buttery, fail-safe, easy caramel sauce that you can drizzle on all of the things, you’ve found it!

The post EASY Caramel Sauce appeared first on Budget Bytes.

If you’ve been looking for a buttery, fail-safe, easy caramel sauce that you can drizzle on all of the things, you’ve found it! Most caramel sauces are toddler-level temperamental, which is why I love this recipe. It isn’t fussy AT ALL. You don’t even need a candy thermometer!

Side shot of a spoon drizzling caramel sauce in a mason jar.

Caramel vs. Butterscotch

Technically, this recipe is for a butterscotch sauce. I call it caramel sauce because it tastes like caramel sauce without all of the to-do that comes with making one. And really, the major difference between the two is that a butterscotch sauce is made with brown sugar and a caramel sauce is made with white sugar. No matter what you call it, once your family tastes it, this sauce will become a staple in your home.

How To Store Caramel Sauce

While the sauce is still warm, add it to an air-tight heat-proof container. (Plastic might melt, so use glass.) Keep it uncovered until it has thoroughly cooled, and then refrigerate it for up to three weeks. You can also freeze the sauce for up to 3 months.

Overhead shot of caramel sauce on vanilla ice cream in a white bowl.

Troubleshooting

Even though this truly is an easy sauce, caramel can be fickle. To prevent your sauce from separating or getting grainy:

  • Use a medium-sized heavy-bottomed pot with rounded sides.
  • Keep a steady, medium-low heat so that your butter and sugar don’t separate.
  • Do not stop stirring. It’s arm’s day. This caramel sauce is worth it.
  • If the sauce separates and the butter pools on top of the sugar, or if it gets grainy, take the pot off the heat and continue to stir until the two come together again.
  • If the sauce does not come together or smooth out, add a tablespoon of water and continue stirring.

What Goes With Caramel Sauce

Drizzle this sauce on everything! I love it as a dip for sliced apples, stirred into a latte, or mixed into my oatmeal. It also pairs beautifully with:

Side shot of a spoon drizzling caramel sauce in a mason jar.
Print

Easy Caramel Sauce

If you've been looking for a buttery, fail-safe, easy caramel sauce that you can drizzle on all of the things, you've found it!
Course Dessert
Cuisine American
Total Cost ($1.68 recipe / $0.11 serving)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 69kcal

Ingredients

  • 1/4 cup salted butter $0.60
  • 1/2 cup brown sugar, packed $0.22
  • 1/3 cup heavy cream $0.50
  • 1/2 tsp vanilla extract $0.36

Instructions

  • In a heavy-bottomed medium-sized pot, melt the butter over medium-low heat. Once it is frothy, add the brown sugar.
  • Whisk the brown sugar and butter until the sugar transforms into a caramel sauce.
  • Take the caramel sauce off the heat and add the heavy cream. Continue to whisk to incorporate the cream into the sauce.
  • Whisk in the vanilla.

See how we calculate recipe costs here.

Nutrition

Serving: 1Tbsp | Calories: 69kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 5g | Sodium: 26mg
Overhead shot of a spoon taking caranel sauce out of a mason jar.

How to Make CARAMEL SAUCE – Step by Step Photos

Browns sugar being put in a pot with melted, frothy butter.

In a heavy-bottomed medium-sized pot, melt the butter over medium-low heat. Once it is frothy, add the brown sugar.

Whisk stirring caramel sauce in a pot.

Whisk the brown sugar and butter until the sugar transforms into a caramel sauce, about 2 minutes.

Cream being put in caramel sauce in a pot.

Take the caramel sauce off the heat and add the heavy cream. Continue to whisk to incorporate the cream into the sauce, about 1 minute.

Vanilla being put in caramel sauce in a pot.

Whisk in the vanilla. Allow the sauce to cool before drizzling over all of your favorite desserts or fresh fruit!

Overhead shot of caramel sauce on vanilla ice cream in a white bowl.

The post EASY Caramel Sauce appeared first on Budget Bytes.

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you’ll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

The post Ricotta Pancakes appeared first on Budget Bytes.

If you haven’t added ricotta to your pancake game-you’re truly missing out. I know, I know. Cheese in a pancake sounds awful. But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights. Once you taste these luscious ricotta pancakes, you’ll be making them non-stop.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

Why would I add Ricotta to a pancake?

Why? Not to steal Loreal’s thunder, but- because you’re worth it. That’s precisely why you need ricotta in your pancakes. It’s still a pancake… just better. And you always deserve better. Plus ricotta doesn’t necessarily add flavor as much as it does mouth feel. It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness. You almost don’t need syrup. Almost. I can’t stop myself from dropping loads of blueberry sauce on each one.

Do I Have To Whip Egg Whites?

Yes, you’re going to have to whip egg whites. IT’S WORTH IT. These are birthday-breakfast-in-bed-tell-me-you-love-me pancakes. This is the recipe you use to impress your future mother-in-law. The one you trot out for that special brunch attended by the frenemy you imaginary fight with when you’re stopped at a red light. (Don’t act. We all have at least one.)

ADDITIONAL INGREDIENTS YOU CAN ADD TO RICOTTA PANCAKE BATTER

In the case that you want to take this batter to the next level (I’m talking a Princess Jasmine A Whole New World MOMENT) try adding these little nuggets of goodness:

  • A 1/2 tablespoon of lemon or orange zest
  • A 1/4 cup of dark chocolate chips
  • A 1/4 cup of chopped dried apricots
  • A 1/4 cup of your favorite berry
  • A 1/4 cup of chopped walnuts
Overhead shot of ricotta pancake stack with a pat of butter.

Can I make RICOTTA PANCAKE batter ahead of time?

I wish. Because it has whipped egg whites, this batter is more fragile than a Hollywood ego. (Don’t come at me if you live in LA. You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it. The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

How To Store, Thaw, and Reheat Ricotta Pancakes.

I doubt you’ll have leftover pancakes. But in case you do: refrigerate in an air-tight container with parchment paper between each layer for up to four days. Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F. Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.

What Can I Serve RICOTTA Pancakes With?

Top them with lemon curd, blueberry sauce, or strawberry syrup. Serve them with Fruit Salad or an Omelet. Or eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know. But I highly recommend it.)

Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Side shot of a stack of ricotta pancakes with blueberry sauce on top.
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Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.
Course Breakfast, Brunch
Cuisine American
Total Cost $2.29 recipe / $0.57 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 2 pancakes each
Calories 364kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 large eggs $0.36
  • 1 cup flour $0.09
  • 1 tsp baking powder $0.03
  • 1 Tbsp granulated sugar $0.01
  • 1/8 tsp salt $0.01
  • 1 cup ricotta* $1.22
  • 1 cup milk $0.24
  • 1/2 tsp vanilla extract $0.29
  • 2 Tbsp oil, for cooking $0.04

Instructions

  • Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
  • Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
  • Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
  • Add the dry ingredients on top of the ricotta mixture and gently fold it in.*
  • Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
  • Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
  • Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
  • Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

See how we calculate recipe costs here.

Notes

*If ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.
*Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Nutrition

Serving: 2pancakes | Calories: 364kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Sodium: 285mg | Fiber: 1g
Overhead shot of ricotta pancake stack with blueberry sauce and a fork with a slice of the stack on it.

How to Make RICOTTA PANCAKES – Step by Step Photos

Overhead shot of egg yolksd and egg whites in separate ramekins.

Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Overhead shot of dry ingredients and a whisk in a white bowl.

Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

Overhead shot of wet ingredients in a white bowl.

Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

Overhead shot of wood handled rubber spatula mixing wet and dry ingredients.

Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Overhead shot of hand mixer whipping egg whites in a white bowl.

Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

Overhead shot of egg whites being mixed into pancake batter in a white bowl with a wood handled rubber spatula in it.

Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.

Overhead shot of pancake batter in a white bowl with a wood handled rubber spatula in it.

Continue to gently fold in the egg whites until they’re incpororated. Lumps are OK; if you over-mix, you will remove all the air from the batter.

Overhead shot of pancake cooking in a pan.

Place a medium-sized pan over medium heat. Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.

Overhead shot of cooked pancake in a pan.

Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as necessary. Makes about 8 pancakes.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

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