Chocolate Crinkle Cookies

These chocolate crinkle cookies are a must-have Christmas cookie and the perfect companion to a cup of coffee or hot cocoa!

The post Chocolate Crinkle Cookies appeared first on Budget Bytes.

It wouldn’t be Christmastime without cookies, and these Chocolate Crinkle Cookies are one of the best. Their fluffy, melt-in-your-mouth texture is to die for and the powdered sugar coating really gives them that snowy, wintry feel. Chocolate Crinkle Cookies are an absolute must on any Christmas cookie platter!

Overhead view of chocolate crinkle cookies lined up on an aqua background.

What Are Chocolate Crinkle Cookies Like?

I love chocolate crinkle cookies because they have a fairly unique texture. They’re light and cakey, but they kind of melt into a rich and fudgy texture in your mouth. The powdered sugar instantly dissolves on your tongue, giving them an almost cooling wintry effect. They’re SO GOOD!

Ingredients for Chocolate Crinkle Cookies

The ingredients for these cookies are super basic, making them really easy to make without much planning. Here’s what you’ll need to make chocolate crinkle cookies:

  • Butter: All cookies need a good dose of butter for that rich, dessert-like finish! A lot of chocolate crinkle cookie recipes use oil, but I wanted that all-butter flavor. We use salted butter because we always have that on hand.
  • Sugar: The combination of butter and sugar is what makes cookies so irresistible. You’ll need granulated sugar for the batter and some powdered sugar to get that cool crinkle effect.
  • Eggs: Eggs help the cookies puff up in the oven and give them strength to stay that way once baked.
  • Vanilla: Vanilla extract always helps chocolate taste much richer.
  • All-Purpose Flour: Flour gives the cookies body and strength to hold their shape.
  • Baking Powder: A little baking powder gives the cookies extra power to puff up in the oven, giving them that nice airy, cakey texture.
  • Cocoa Powder: Unsweetened cocoa powder gives these cookies all the chocolatey goodness they need.
  • Salt: A little salt helps the individual flavors in the cookies stand out so every bite is delicious!

What Else Can I Add?

This chocolate crinkle cookie recipe can be modified in several different ways. Try adding a ½ tsp peppermint extract to make a chocolate peppermint cookie, or rolling the cookies in some crushed candy canes after rolling in powdered sugar. You can also stir some mini chocolate chips into the batter for a double-chocolate crinkle! Or, add a Tablespoon or two of instant coffee to the batter to make cafe mocha-flavored crinkles!

Make them Ahead

You can make the dough for these chocolate crinkle cookies and refrigerate up to 2 days before portioning, shaping, and baking, making them a great option if you have several types of cookies you want to bake for Christmas!

How to Store Chocolate Crinkle Cookies

Allow the cookies to cool to room temperature, then store them in an air-tight food storage container at room temperature for about 5 days, or you can freeze them for up to three months.

A stack of chocolate crinkle cookies with the one on top broken in half exposing the inside.
A hand holding a chocolate crinkle cookie close to the camera with others in the background
Print

Chocolate Crinkle Cookies

These chocolate crinkle cookies are a must-have Christmas cookie and the perfect companion to a cup of coffee or hot cocoa!
Course Dessert
Cuisine American
Total Cost $2.67 recipe / $0.13 each
Prep Time 20 minutes
Cook Time 24 minutes
Chill Time 2 hours
Total Time 2 hours 44 minutes
Servings 20 cookies
Calories 126kcal

Ingredients

  • 8 Tbsp salted butter, room temperature $1.00
  • 1 cup granulated sugar $0.36
  • 2 large eggs $0.18
  • 1 tsp vanilla extract $0.25
  • 1.25 cups all-purpose flour $0.19
  • 1/2 cup unsweetened cocoa powder $0.44
  • 1 tsp baking powder $0.06
  • 1/4 tsp salt $0.02
  • 1/2 cup powdered sugar $0.17

Instructions

  • Beat the butter an granulated sugar together on high until light and fluffy (2-3 minutes). Add the eggs and vanilla extract and beat on high again until the mixture is light and creamy (another 2 minutes).
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
  • Pour half of the flour mixture into the butter mixture and beat on low until incorporated. Add the remaining flour mixture and beat or stir until incorporated again. The dough should be very thick.
  • Cover the bowl of cookie dough with plastic and refrigerate for two hours or up to two days.
  • Once ready to bake, preheat the oven to 350ºF. Place the powdered sugar in a bowl for rolling and line a baking sheet with parchment paper. Scoop the cookie dough in 2 Tbsp portions, roll into a ball, then roll to coat in powdered sguar. Place the rolled and coated cookies on the baking sheet 2-3 inches apart. You'll likely need to cook in batches, so keep the remaining dough chilled until ready to roll and bake. Avoid coating the cookies in powdered sugar until just before they go into the oven.
  • Bake the cookies for 10-12 minutes, or until they're puffed and the powdered sugar is cracked on top. Allow the cookies to cool, then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Sodium: 94mg | Fiber: 1g
A hand holding a chocolate crinkle cookie that has been broken in half.

How to Make Chocolate Crinkle Cookies – Step by Step Photos

Creamed butter and sugar with two eggs added.

In a large bowl, cream together 8 Tbsp salted butter and 1 cup granulated sugar with a mixer until light and fluffy. Add two large eggs and 1 tsp vanilla, and beat together again until the mixture is light and creamy.

Dry ingredients for crinkle cookies in a white bowl.

In a separate large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ½ cup unsweetened cocoa powder.

Dry ingredients being poured into the bowl with the butter and eggs.

Add half of the dry ingredients to the butter mixture and beat on low speed until combined, then add the remaining half and beat again over low until a batter forms.

Finished cookie batter in the bowl with a spatula.

The batter should be very thick and fairly stiff. Cover the bowl with plastic and refrigerate for 2 hours. This will stiffen the batter even further, making it much easier to shape and it will help the cookies bake without flattening out so much.

Chocolate crinkle cookies being shaped and rolled in powdered sugar.

When ready to bake, preheat the oven to 350ºF and place ½ cup powdered sugar in a bowl. Take the chilled dough out of the refrigerator and, working quickly, scoop it up in 2 Tbsp portions rolling each portion into a ball, then rolling in the powdered sugar.

Chocolate crinkle cookies ready to bake on a parchment lined baking sheet.

Place the rolled sugar-coated cookies on a parchment-lined baking sheet with 2-3 inches between each (they will spread quite a bit when baked). You’ll likely need to bake them in two batches, so keep the dough chilled between each batch. Do not roll the cookies in powdered sugar until just before they go into the oven

Baked chocolate crinkle cookies on the baking sheet.

Bake the chocolate crinkle cookies for 10-12 minutes, or until they’re puffed and the powdered sugar has “cracked” all over their surface. Allow the cookies to cool before serving and enjoying.

A hand holding a chocolate crinkle cookie close to the camera with others in the background

The post Chocolate Crinkle Cookies appeared first on Budget Bytes.

Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.

The post Cranberry Orange Bread appeared first on Budget Bytes.

Cranberry Orange Bread is a wintertime classic. The tart cranberries and sweet citrus are both in season and they offer such a bright and welcome contrast to the usually heavy foods of winter. In our house, this was a staple every Thanksgiving and Christmas morning, but it’s great to have a slice with coffee any day of the year. And since this Cranberry Orange Bread freezes beautifully, you can take a slice out and warm it up whenever you need a little taste of sunshine. :)

Front view of a sliced loaf of cranberry orange bread.

If you love to have a little sweet baked treat along with your homemade cup of coffee, this cranberry orange bread recipe is going to be your new fav. The loaf is sweet, rich, filled with orange essence, and dotted with fresh tart cranberries. The sweet glaze on top makes the perfect juxtaposition to the tart cranberries and the whole thing is absolutely addictive!

Ingredients for Cranberry Orange Bread

Here’s what you’ll need to make a loaf of this delicious cranberry orange bread:

  • Butter: Butter keeps the loaf rich, moist, and dessert-like. We use salted butter because it’s easier to keep just one kind of butter in your fridge!
  • Sugar: This recipe uses granulated sugar in the bread to sweeten everything up, and powdered sugar to create the thick orange glaze on top.
  • Eggs: Eggs help leaven the loaf and give it strength so it doesn’t collapse after baking.
  • Sour Cream: Sour cream is added to give the loaf moisture, richness, and even more flavor.
  • Orange: We use both the orange juice and zest in this bread, in the batter and in the icing that is drizzled over top.
  • All-Purpose Flour: Would it be “bread” without flour? Regular all-purpose flour is used to give the loaf body and strength.
  • Baking Powder & Baking Soda: Because of the acidic ingredients in the batter (sour cream, orange juice, and cranberries), we use a combination of both baking powder AND baking soda to leaven the bread.
  • Salt: A little salt always helps make the individual flavors pop and allows you to taste every element.
  • Cranberries: You can use fresh or frozen cranberries for this bread. If using frozen, allow them to thaw before folding into the batter.

How to Store Leftovers

This cranberry orange bread will stay good in the refrigerator for about five days, or you can freeze it for longer storage. To freeze, slice the bread and then stack the slices with parchment between each slice. Place the stacked bread in an air-tight container, like a freezer bag, and then store it in the freezer. You can take out one or as many slices as needed and thaw at room temperature for about 30 minutes before serving or microwave until warm.

Overhead view of sliced cranberry orange bread on a cooling rack.
Front view of a sliced loaf of orange cranberry bread.
Print

Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.
Course Breakfast, Dessert
Cuisine American
Total Cost $5.91 recipe / $0.59 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (1 slice each)
Calories 315kcal

Ingredients

  • 1 orange $0.99
  • 8 Tbsp salted butter, room temperature $1.00
  • 1 cup granulated sugar $0.36
  • 1 large egg $0.09
  • 1/2 cup sour cream 0.63
  • 2 cups all-purpose flour $0.38
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.03
  • 2 cups fresh cranberries $1.33
  • 1 cup powdered sugar $1.02

Instructions

  • Preheat the oven to 350ºF. Zest and juice the orange. You'll need about ⅓ cup juice (divided) and a ¼ tsp zest for this recipe. Wash and slice the cranberries in half.
  • In a large bowl beat together the butter, sugar, and ¼ tsp orange zest with a hand mixer or stand mixer on high until the mixture is soft and fluffy (2-3 minutes). Add the egg and beat until the mixture is smooth and creamy (about 2 minutes).
  • Add the sour cream and ¼ cup of the orange juice to the batter and beat again for about 2 minutes. Save the remainder of the orange juice to make the glaze later.
  • In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
  • Add about half of the flour mixture to the butter mixture and beat with low speed until combined. Add the rest and beat until combined again. Finally, fold the sliced cranberries into the batter.
  • Grease an 8.5 x 4.5-inch bread pan and then dust lightly with flour. Spread the cranberry bread batter into the bread pan and smooth out the surface.
  • Bake the cranberry orange bread for 60 minutes in the preheated 350ºF oven, or until it is browned on top and a toothpick inserted into the center comes out clean (a few crumbs are okay, just no wet batter).
  • Allow the bread to cool in the bread pan while you make the glaze. Combine the powdered sugar with just enough orange juice to create a thick glaze (about 1.5 to 2 Tbsp). You can add a pinch of orange zest to the glaze, if desired.
  • When the bread has mostly cooled, use a knife to loosen the edges, then remove it from the bread pan. Drizzle the glaze over top, then slice and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Sodium: 294mg | Fiber: 1g
Side view of slices of cranberry orange bread fallen like dominos.

How to Make Cranberry Orange Bread – Step by Step Photos

One orange zested and juiced on a cutting board.

Preheat the oven to 350ºF. Zest and juice one orange. For the bread batter and icing you’ll need about ⅓ cup juice (divided) and about ¼ tsp zest (or more if desired). Wash and slice 2 cups of fresh cranberries in half.

Creamed butter and sugar in a bowl with eggs added.

Use a hand mixer or stand mixer to beat together 8 Tbsp room-temperature salted butter, 1 cup granulated sugar, and ¼ tsp orange zest on high until soft and fluffy (2-3 minutes). Add one large egg and beat together until smooth and creamy (another 2 minutes).

Orange juice and sour cream added to egg, sugar, and butter.

Add ¼ cup orange juice and ½ cup sour cream, then beat together until smooth and creamy once again.

Dry ingredients for cranberry orange bread in a bowl.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

Dry ingredients folded into batter.

Add about half of the dry ingredients to the wet ingredients and beat them together on low speed until incorporated. Add the remaining dry ingredients and beat on low speed until a smooth batter forms. Do not overmix.

Sliced cranberries being folded into the bread.

Fold the sliced cranberries into the batter.

Cranberry bread batter being smoothed into a bread pan.

Grease an 8.5 x 4.5 inch loaf pan, then dust it lightly with flour. Spread the bread batter into the loaf pan.

baked cranberry orange bread in the bread pan.

Bake the bread in the preheated 350ºF oven for 60 minutes or until it is golden brown on top and a toothpick inserted into the center comes out clean (it may have a few crumbs but should not have wet batter coating it). Allow the cranberry bread to cool in the pan.

Icing being poured over the cranberry orange bread.

When the bread is mostly cool, prepare the icing. Stir together 1 cup powdered sugar with 1.5-2 Tbsp orange juice, and a pinch of orange zest if desired. Add just enough orange juice to create a thick glaze. Remove the bread from the pan, then drizzle the glaze over top.

Overhead view of a sliced loaf of cranberry orange bread on a cooling rack.

Slice, serve, and enjoy!

The post Cranberry Orange Bread appeared first on Budget Bytes.

Spritz Cookies

Every holiday season I love making cookie boxes to gift to family, friends, and neighbors. I love including a variety of cookies: Andes Mint Cookies, Snickerdoodles, Peanut Butter Blossoms, Easy Sugar Cookies, Chocolate Crinkle Cookies, and more! I als…

Every holiday season I love making cookie boxes to gift to family, friends, and neighbors. I love including a variety of cookies: Andes Mint Cookies, Snickerdoodles, Peanut Butter Blossoms, Easy Sugar Cookies, Chocolate Crinkle Cookies, and more! I also love including Spritz Cookies. They are classic Christmas cookie! The cookies are buttery, tender cookies that…

Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.

Overhead view of frosting being spread onto homemade cinnamon rolls.

These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!

Ingredients for Cinnamon Rolls

Here’s what you’ll need to make your own homemade cinnamon rolls:

  • Yeast: Yeast is what gives these cinnamon rolls their airy, fluffy texture. You can use active dry yeast, instant yeast, or bread machine yeast for this recipe.
  • Sugar: We use regular granulated sugar in the cinnamon roll dough, brown sugar to make the filling, and powdered sugar in the cream cheese icing. Make no mistake, this is a sweet treat!
  • Flour: Regular all-purpose flour is the base for the soft and fluffy cinnamon roll dough.
  • Salt: Adding a little salt to the dough really makes the flavor pop instead of being a bland, floury flavor.
  • Butter: Butter is used to help keep the dough tender, to make the rich cinnamon-sugar swirl filling, and to soften the cream cheese icing.
  • Milk: Milk also helps tenderize the dough, keeping it super soft and moist. We also add just a touch to the cream cheese frosting to help it whip up nice and soft without being too thick.
  • Cinnamon: There is no shortage of cinnamon in these cinnamon rolls! We use a full tablespoon in the filling, which gives the rolls a warm and cozy flavor.
  • Cream Cheese: The tangy flavor of cream cheese in the frosting helps balance the sweet and rich flavor of the cinnamon rolls.
  • Vanilla: A splash of vanilla extract gives the frosting more flavor and richness.

Make Them Ahead

I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!

How to Store Cinnamon Rolls

The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

Overhead view of frosted cinnamon rolls in a baking dish with coffee on the side.
Close up overhead view of cream cheese icing being spread onto homemade cinnamon rolls.
Print

Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 
Course Breakfast, Dessert
Cuisine American
Total Cost $4.59 recipe / $0.51 each
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 9 rolls
Calories 403kcal

Ingredients

Dough

  • 1/2 cup hot water (100-110ºF) $0.00
  • 2 tsp dry yeast* $0.20
  • 2 Tbsp granulated sugar $0.04
  • 2 Tbsp salted butter, melted $0.25
  • 1/3 cup whole milk $0.16
  • 2 cups all-purpose flour (more or less as needed) $0.38
  • 1/2 tsp salt $0.02

Cinnamon Filling

  • 6 Tbsp salted butter, room temperature $0.75
  • 1/2 cup brown sugar $0.26
  • 1 Tbsp cinnamon $0.30
  • 1/8 tsp salt $0.01

Cream Cheese Icing

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp salted butter, room temperature $0.25
  • 1 Tbsp whole milk $0.03
  • 1/2 tsp vanilla extract $0.30
  • 1.5 cups powdered sugar $0.54

Instructions

  • Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.
  • Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.
  • In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.
  • Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.
  • Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.
  • Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.
  • Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.
  • To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.
  • Roll the dough up (long side toward long side) to create a 13-inch long log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5 inches wide each.
  • Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.
  • Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.
  • To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.
  • After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Notes

*You can use instant yeast, active dry yeast, or bread machine yeast for this recipe. 

Nutrition

Serving: 1cinnamon roll | Calories: 403kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 310mg | Fiber: 1g
Close up overhead view of baked cinnamon rolls without frosting.

How to Make Cinnamon Rolls – Step by Step Photos

Frothy yeast in a liquid measuring cup.

Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Yeast being poured into a bowl of flour.

Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

Dough being kneaded by hand on a marble surface.

When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).

risen ball of dough in the bowl.

Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Cinnamon roll dough being rolled out into a rectangle.

Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Cinnamon sugar mixture being spread onto the rolled out dough.

Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Rolled dough being sliced into rounds.

Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Cinnamon rolls placed into a baking dish.

Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Baked cinnamon rolls in the baking dish.

Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.

Cream cheese frosting being spread onto the cinnamon rolls.

While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Side view of a cinnamon roll being lifted out of the baking dish.

Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

Brown Butter Sugar Cookies

I love making all kinds of cookies. That is why I wrote a cookie cookbook. I enjoy chocolate chip, peanut butter, oatmeal, snickerdoodles, and molasses just to name a few. I also love making classic sugar cookies, my easy sugar cookie recipe is definit…

I love making all kinds of cookies. That is why I wrote a cookie cookbook. I enjoy chocolate chip, peanut butter, oatmeal, snickerdoodles, and molasses just to name a few. I also love making classic sugar cookies, my easy sugar cookie recipe is definitely a favorite. But now I have a new favorite sugar cookie,…

Homemade Cranberry Sauce

This easy three ingredient homemade cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!

The post Homemade Cranberry Sauce appeared first on Budget Bytes.

I guess I take pleasure in the little things because I get the most excited about this Homemade Cranberry Sauce recipe out of all the Thanksgiving food every year! The amount of flavor that comes out of just three simple ingredients is unreal. And because homemade cranberry sauce is this easy to make, I’ve started making it as a side dish for my dinners all winter long. It’s great with so many different meals!

Overhead view of a pot full of homemade cranberry sauce being stirred.

Need more easy Thanksgiving recipes? Check out our Easy Thanksgiving Dinner for Beginners guide!

Ingredients for Cranberry Sauce

Cranberry sauce is so incredibly easy to make that you’ll only need these simple ingredients:

  • Cranberries: You can use fresh or frozen cranberries to make this sauce. Make sure to look for plump and firm cranberries and pass on any that look dull, mushy, or wrinkled.
  • Sugar: Cranberries are incredibly tart on their own, so we’ll need a good dose of sugar to balance their tart flavor.
  • Water: A little water helps the cranberries boil and creates a saucy texture with the sugar.
  • Orange: This ingredient is optional, but I find that the addition of a little orange juice and a pinch of orange zest really adds a nice little dose of freshness on top of the bright cranberry flavor.

Sugar Substitutions

If you don’t want to use white sugar in your cranberry sauce, you can substitute the sugar with honey or maple syrup, keeping in mind that they will produce slightly different flavors and textures in the final sauce. And while I have seen recipes that use sugar-free sweeteners, like stevia or erythritol, I have not tried making cranberry sauce with these ingredients myself.

What Else Can I Add?

This simple cranberry sauce recipe can be modified in various ways to add other flavors. Here are some other ingredients you can add to cranberry sauce to make it your own:

  • Jalapeños
  • Red wine
  • Apples
  • Figs
  • Raspberries
  • Cinnamon or Nutmeg
  • Vanilla extract
  • Cloves
  • Ginger
  • Balsamic vinegar

How to Store Leftovers

This cranberry sauce holds up beautifully in the refrigerator, so feel free to make it a day or two ahead of your Thanksgiving meal. It will stay good in the refrigerator for about 4-5 days, or you can freeze it for up to three months.

How to Use Cranberry Sauce

We all know and love cranberry sauce with Thanksgiving turkey, but it’s also awesome served in other ways! Try adding it to chicken, stirring it into your oatmeal, adding it on top of buttered toast or an English muffin, on top of a bagel with cream cheese, or even on some vanilla ice cream! And you can use it to make my favorite Cranberry Cream Cheese Dip for New Year’s Eve. ;)

Overhead view of cranberry sauce in a bowl with orange zest and a spoon.
Thickened cranberry sauce in the pot being stirred.
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Homemade Cranberry Sauce

This easy three ingredient homemade cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!
Course Dinner, Sauce, Side Dish
Cuisine American
Total Cost $3.17 recipe / $0.53 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 (1/2 cup each)
Calories 93kcal

Ingredients

  • 12 oz. fresh or frozen cranberries $2.00
  • 1/2 cup sugar $0.18
  • 1 cup water $0.00
  • 1 small orange $0.99

Instructions

  • Add the sugar and water to a medium saucepot. Stir to combine. Bring the water to a boil over medium heat, stirring to dissolve the sugar.
  • Rinse the cranberries, then add them to the boiling sugar water, and place a lid on top. Allow the water to come back up to a boil, at which point the cranberries will begin to pop.
  • Once all the cranberries have popped, remove the lid, give it a stir, and turn the heat down to medium-low. Let the pot continue to simmer over medium-low heat for 5-7 minutes, stirring occasionally, or until the cranberries have completely broken down and the mixture has thickened. You can simmer longer if you prefer an extra thick cranberry sauce.
  • While the cranberries simmer, zest and juice the orange
  • Once the cranberry sauce has thickened, remove it from the heat and stir in2 Tbsp orange juice and 1/4 tsp zest to the sauce. Allow the sauce to cool slightly, then serve.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 0.5cup | Calories: 93kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Sodium: 3mg | Fiber: 2g

Try serving this homemade cranberry sauce over a wheel of baked brie for an extra special holiday treat!

How to Make Homemade Cranberry Sauce – Step by Step Photos

Water being poured into a pot with sugar.

Start by adding 1/2 cup sugar and 1 cup water to a medium sauce pot. Stir to combine, then place the pot over medium heat and allow it to come to a boil.

Fresh cranberries added to the pot with the water and sugar.

While waiting for the water and sugar to boil, rinse one 12oz. package of fresh cranberries. You can actually use either fresh or frozen cranberries for this recipe. If using frozen, just allow them to thaw first. Add the rinsed cranberries to the boiling sugar water. Place a lid on top and allow it to return to a boil. 

Half boiled cranberries in the pot.

When the pot returns to a boil the cranberries will begin to pop (that’s why you need a lid). Once all of the cranberries have popped, remove the lid, give it a good stir, and reduce the heat to medium-low.

Thickened cranberry sauce being stirred.

Continue to let the cranberries simmer over medium-low, without a lid, until they have broken down and thickened (about 5-7 minutes). Stir the mixture occasionally as it simmers.

Juiced and zested orange.

While the cranberries are simmering, zest and juice one small orange. You’ll only need about ¼ tsp zest and 2 Tbsp juice unless you really like citrus and then you can measure with your heart!

Zest and juice added to the pot.

Stir the juice and zest into the cooked cranberry sauce.

Finished cranberry sauce in the pot.

Stir everything together then let it cool slightly (it will thicken as it cools). Then it’s ready to serve! You can make this a day or two ahead of time if needed.

Thickened cranberry sauce in the pot being stirred.

Fresh cranberry sauce is so delicious and you can put it on just about anything. Of course, it is good on all of the usual Thanksgiving items but don’t forget it on your turkey sandwich the next day! Because it is so jam-like it’s also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?

A bowl of thick cranberry sauce ready for serving on your holiday table

The post Homemade Cranberry Sauce appeared first on Budget Bytes.

Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

The post Dinner Rolls appeared first on Budget Bytes.

If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!

Side view of a basket full of homemade dinner rolls.

If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.

Ingredients for Dinner Rolls

The reason homemade bread is so affordable is because you only need a few very basic and inexpensive ingredients to make them. Here’s what you’ll need to make your own homemade dinner rolls:

  • Yeast: This is a yeasted bread, which means yeast is used to help the roll rise instead of baking soda or baking powder. You can use rapid rise, fast acting, or bread machine yeast for this recipe. If you plan to do a lot of bread making, look for the small 4oz. jars of yeast at the grocery store, which are much more economical than the single-use packets, and can be stored for many months in the refrigerator.
  • Sugar: Sugar helps wake up the yeast and gives these rolls a slightly sweeter flavor.
  • Milk: Adding milk to the liquid in the bread dough helps create a softer, more tender roll. The milk also adds a touch of natural sweetness.
  • Butter: Butter helps soften the roll by slightly inhibiting the formation of the gluten matrix.
  • Egg: Egg helps to both soften and leaven the dough, making the roll extra light and fluffy.
  • Flour: You don’t need any fancy flour to make an extraordinary dinner roll. We used regular all-purpose flour. You can substitute up to half of the flour for whole wheat flour, although this will produce a slightly less fluffy and more dense roll.
  • Salt: Without a little bit of salt, bread tastes very bland, so don’t skip this ingredient!

Make Ahead Rolls

If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.

You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.

Tips for Making Soft Fluffy Rolls

Here are some tips and tricks for making sure your dinner rolls are as soft and fluffy as can be:

  • Make sure your yeast is still active. If the yeast doesn’t get frothy after a few minutes of being combined with the sugar and warm water, it’s no longer good.
  • Don’t add too much flour. While kneading the bread dough, don’t add too much flour. Adding too much flour will make the dough dense, tough, and unable to expand well while in the oven. The dough should be soft and pliable, but not sticky.
  • Don’t over-knead the dough. Soft bread dough like this doesn’t need a ton of kneading. You’ll only need to knead this dough for 2-3 minutes, as opposed to tougher bread, like a baguette, which you’d want to knead for about 10 minutes.

How to Store Leftover Rolls

To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.

Overhead view of a basket full of dinner rolls.
Side view of dinner rolls in a basket.
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Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.
Course Dinner, Side Dish
Cuisine American
Total Cost $1.33 recipe / $0.11 each
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours
Servings 12 rolls
Calories 131kcal

Ingredients

  • 1/2 cup hot water $0.00
  • 2 Tbsp sugar $0.04
  • 2 tsp dry yeast* $0.20
  • 1/3 cup whole milk $0.16
  • 2 large eggs, divided $0.18
  • 2 Tbsp salted butter, melted $0.25
  • 2.5 cups all-purpose flour (more or less as needed) $0.48
  • 1/2 tsp salt $0.02

Instructions

  • Add the sugar and yeast to the hot water (about 100-110ºF) and stir to dissolve. Let the mixture sit for about five minutes, or until it becomes very frothy on top.
  • Once frothy, whisk in the milk, 1 egg, and the melted butter.
  • In a separate bowl, stir together 1 cup of flour and the salt. Pour the yeast mixture into the bowl of flour and stir until smooth.
  • Continue adding more flour, about ½ cup at a time, until a ball of dough forms that begins to pull from the side of the bowl (about 1 cup flour).
  • Turn the dough out onto a lightly floured work surface. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking to your hands (about ½ cup more flour).
  • After kneading the dough, shape it into a ball, place it back into the mixing bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour or until doubled in size.
  • Punch the dough down, then remove it from the bowl. Divide it into 12 pieces, then shape each piece into a small ball. Place the dough balls into a greased baking dish.
  • Let the rolls rise for 15 more minutes. While the rolls are rising, preheat the oven to 350ºF.
  • To achieve a glossy golden brown color on the rolls, lightly whisk 1 egg and gently brush the whisked egg over the surface of the rolls.
  • Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use active dry, rapid rise, or bread machine yeast for this recipe.

Nutrition

Serving: 1roll | Calories: 131kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 121mg | Fiber: 1g
Side view of dinner rolls in the baking dish with a couple rolls removed.

How to Make Dinner Rolls

Frothy yeast water in a liquid measuring cup.

Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.

Yeast with milk, egg, and melted butter whisked in.

Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.

Liquid ingredients being poured into a bowl with flour and salt.

In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.

Un-kneaded bread dough in the bowl.

Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).

Kneading dough with flour in a measuring cup on the side.

Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.

Punching down risen dough in the bowl.

Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.

Bread dough being divided and shaped into rolls.

Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.

Rolls in the baking dish rising.

Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.

Rolls being brushed with an egg wash.

If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.

Baked rolls in the pie plate.

Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

Side view of dinner rolls in a basket.

The post Dinner Rolls appeared first on Budget Bytes.

Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

The post Sweet Potato Pie appeared first on Budget Bytes.

Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!

Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.

Sweet Potato Pie vs. Pumpkin Pie

Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉

Ingredients For Sweet Potato Pie

Here’s everything you need to make this dreamy Southern-style Sweet Potato Pie:

  • Baked Sweet Potatoes: Baking your sweet potatoes in the oven will give you a deep, rich flavor. You’ll need about 2 lbs. or roughly 2-3 sweet potatoes, depending on the size.
  • Salted Butter: Adds to the richness, flavor, and texture of the pie.
  • Brown sugar & Granulated sugar: A combination of brown sugar and granulated white sugar sweetens the pie filling. If you’re in a pinch you can use all white sugar, however brown sugar adds a richer flavor.
  • Spices: A simple mix of warm spices like ground cinnamon and nutmeg adds amazing flavor to the sweet potatoes.
  • Vanilla Extract: A touch of vanilla to further enhance the flavor of the pie.
  • Evaporated Milk: Gives the sweet potato pie a creamy and smooth texture.
  • Eggs: Eggs help the custard pie filling bind together and set.
  • Pie Crust: I like to use a store-bought 9-inch deep dish pie crust to keep things simple, or you can make our 3-Ingredient Pie Crust from scratch.

Tips For The Best Sweet Potato Pie

  1. Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer, caramelized flavor that you just can’t get with boiled sweet potatoes.
  2. To get a head start on making this pie, you can bake your sweet potatoes a day or two in advance. Then once the sweet potatoes are completely cool, just wrap them tightly with foil or store them in an air-tight container in the fridge. They’ll be already cooked and ready to go the next day!
  3. If you want a velvety smooth texture to your sweet potato pie, add the baked sweet potato flesh to a food processor and pulse for a few seconds until the sweet potatoes are pureed and smooth.
  4. Although not required, if you prefer a crisp, lightly golden brown crust, I recommend you blind-bake (or at least par-bake) the crust prior to adding the wet custard filling.
  5. To keep the edges of your crust from over-browning, loosely cover the edge with an aluminum foil pie ring as it bakes.
  6. If you really want to get ahead of your holiday cooking, you can make the entire pie a day or two in advance. Let the pie completely cool at room temperature (for about an hour), then cover the pie with plastic wrap or place it in an air-tight container and store in the fridge. Now that’s one less dish you have to worry about on the big day!

Storing Leftovers

If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.
Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.
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Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.
Course Dessert
Cuisine American
Total Cost $4.71 recipe / $0.59 serving
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Resting Time 1 hour
Total Time 3 hours 40 minutes
Servings 8 slices
Calories 421kcal

Ingredients

  • 1 deep dish pie crust $1.25
  • 2 lbs. sweet potatoes* $0.98
  • 6 Tbsp salted butter, melted & cooled $0.80
  • 1/2 cup brown sugar $0.26
  • 1/3 cup granulated sugar $0.15
  • 1 tsp vanilla extract $0.59
  • 1/2 tsp cinnamon $0.06
  • 1/4 tsp nutmeg $0.05
  • 1 pinch salt $0.01
  • 1/3 cup evaporated milk $0.35
  • 2 large eggs $0.21

Instructions

  • Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
  • Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
  • Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
  • Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
  • Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
  • Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
  • Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
  • Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.

See how we calculate recipe costs here.

Notes

*Sweet potatoes are often on sale this time of year. Our local store had them on sale for $0.49 per pound.

Nutrition

Serving: 1slice | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Sodium: 265mg | Fiber: 4g
Side view of a whole sweet potato pie with dollops of whipped cream on top and one slice being lifted out of the pie dish.

(pictured with Homemade Whipped Cream)

How to Make Sweet Potato Pie – Step by Step Photos

Overhead view of sweet potatoes being pricked with a fork.

Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.

Overhead view of pie crust with parchment paper and pie weights on the inside.

Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.

Cooked sweet potato flesh being scooped out of the baked sweet potatoes

Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.

Mashed sweet potato with butter, sugars, and spices in a large bowl.

Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.

Evaporated milk and eggs being added to mashed sweet potato mixture.

Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.

Pie filling added to pie crust with a foil ring around the edges of the pie crust.

Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.

Overhead view of baked sweet potato pie.

Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.

Side view of a slice of sweet potato pie on a plate with whipped cream on top.

For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!

Overhead view of finished sweet potato pie with napkin and fork on the side.

The post Sweet Potato Pie appeared first on Budget Bytes.

Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.

The post Easy Chocolate Pudding appeared first on Budget Bytes.

One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.

Overhead view of a bowl of chocolate pudding with whipped cream on top and a spoon stirring.

When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏

Ingredients for Chocolate Pudding

You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:

  • Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds.
  • Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your finger tips!
  • Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
  • Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, if you prefer, but I love the richness of half and half. You can also make your own half and half by using half whole milk and half heavy cream.
  • Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.

Make it Dairy-Free

This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.

How to Serve Chocolate Pudding

This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!

Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!

How to Store Homemade Chocolate Pudding

If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.

Close up side view of small dishes of chocolate pudding with whipped cream.
Overhead view of whipped cream being stirred into a cup of pudding.
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Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.
Course Dessert
Cuisine American
Total Cost $2.44 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 5 minutes
Optional Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 (about ½ cup each)
Calories 297kcal

Ingredients

Instructions

  • Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
  • Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
  • Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
  • Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.

See how we calculate recipe costs here.

Notes

* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.

Nutrition

Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Sodium: 76mg | Fiber: 3g
Side view of a spoon dipping into a bowl of chocolate pudding with whipped cream on top.

How to Make Chocolate Pudding

Sugar, cocoa powder, and cornstarch in a sauce pot.

Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.

Milk pouring into the sauce pot with a whisk.

Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.

Thickened pudding being whisked.

Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.

Overhead view of whipped cream being stirred into a cup of pudding.

Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.

The post Easy Chocolate Pudding appeared first on Budget Bytes.

Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.

The post Flan appeared first on Budget Bytes.

If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly.  Are you ready for a new family favorite?

Overhead view of flan with one slice being lifted out.

What Is Flan? 

Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.

Ingredients for Flan

I love how truly simple this recipe is. You probably have everything you need right in your pantry! Here’s what you need to make my easy recipe for Puerto Rican-style flan:

  • White Sugar: Creates the caramel sauce for our flan.
  • Orange: The juice and zest of this fruit help flavor the custard.
  • Sweetened Condensed Milk and Evaporated Milk: Create the base of our custard. You can substitute with Sweetened Condensed Coconut Milk and Evaporated Coconut milk.
  • Heavy Cream: Adds a velvety mouthfeel to the custard. You can substitute it with unsweetened coconut cream.
  • Bay Leaf: Adds an earthy note to the custard to balance the sweetness. If you don’t have a bay leaf, skip it.
  • Eggs: Thicken the custard and give it a buttery yellow hue. You need eggs to make this an authentic flan. But if you are trying to make this a plant-based dessert, mix 1/2 cup of cornstarch in 3/4 cup of water and add it to the milk mixture.
  • Vanilla Extract: Adds a floral note to the custard and helps balance the sweetness.

What To Serve With Flan

In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.

How To Store Flan

Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.

Side view of a slice of flan on a plate with caramel being drizzled over top.
Side view of a piece of flan being lifted from the plate.
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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.
Course Dessert
Cuisine Latin, Puerto Rican
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 9 hours
Total Time 10 hours 45 minutes
Servings 8 slices
Calories 434kcal

Ingredients

  • 3/4 cup granulated sugar $0.18
  • 1 orange, zested into thick strips and juiced $0.78
  • 1 14oz. can sweetened condensed milk $1.99
  • 1 12oz. can evaporated milk $1.50
  • 1 cup heavy cream $1.50
  • 1 bay leaf $0.10
  • 1 pinch salt $0.01
  • 4 large eggs $0.36
  • 1 Tbsp vanilla extract $1.74

Instructions

  • Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
  • Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
  • Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
  • Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
  • When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
  • Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
  • Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
  • To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Sodium: 157mg | Fiber: 0.02g
Two plates with slices of flan, a fork with a piece on the end.

How to Make Flan

Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.

Caramelized sugar and orange juice in a skillet.

Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.

Caramel poured into the bottom of a cake pan.

Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.

Milk, bay leaf, and zest in a pot.

Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.

Steeped milk being poured through a sieve.

When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.

Milk mixture poured into a cake pan.

Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.

Boiling water being poured into a baking sheet around the cake pan.

Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.

Baked flan in the cake pan.

Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.

Finished flan flipped over onto a plate.

To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

Overhead view of flan being served, one slice being lifted.

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