Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

  • Eggs– are the foundation of this dish.
  • Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.
  • Warm Water– is used to help create a custard-like consistency.
  • Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

  1. Use fresh eggs for the best results.
  2. Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.
  3. Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  
  4. Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 
  5. Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Steamed eggs in a white ramekin garnished with finely sliced green onions and a sprinkle of sesame.
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.
Print

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Ingredients

  • 2 large eggs $0.70
  • 1/4 tsp salt $0.01
  • 1 cup warm water $0.00

Instructions

  • In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
  • Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
  • Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
  • Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
  • Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you've ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg
Steamed eggs in a white ramekin garnished with green onions and a spoon lifting some eggs out of the ramekin.

How to Make Chinese Steamed Eggs – Step by Step Photos

Eggs whisked in a small glass bowl.

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Water being added to whisked eggs in a bowl.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Egg mixture being poured through a fine mesh sieve into white ramekins.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Ramekins filled with egg mixture sitting on top of a steamer basket over a pot of boiling water and covered with a glass lid.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Steamed eggs in a white ramekin garnished with finely sliced green onions.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

More Easy Egg Recipes

The post Chinese Steamed Eggs appeared first on Budget Bytes.

Grilled Broccolini

Grilled Broccolini with burrata cheese, toasted hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 

Grilled Broccolini with burrata, hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 
Grilled Broccolini with burrata cheese, toasted hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 

Cobb Salad

This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with crunchy veggies, coconut bacon, pickled shallots, and a flavorful red wine vinaigrette. Vegan-adaptable!

This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with a flavorful red wine vinaigrette.
This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with crunchy veggies, coconut bacon, pickled shallots, and a flavorful red wine vinaigrette. Vegan-adaptable!

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

The post Pinto Bean Soup appeared first on Budget Bytes.

I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!

Close up overhead view of three bowls of pinto bean soup with sour cream and green onions.

What’s in Pinto Bean Soup?

This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:

  • Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
  • Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
  • Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
  • Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.

Is This Soup Spicy?

This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.

What Else Can I add?

Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:

  • Jalapeños (dice and sauté with garlic)
  • Canned diced green chiles (either leave diced or purée with the beans)
  • Fire roasted diced tomatoes (either leave diced or purée with the beans)
  • Onion (sauté with the garlic)
  • Corn kernels
  • Sliced or diced carrots
  • Tajín

Toppings for Pinto Bean Soup

Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:

  • Tortilla chips
  • Sour cream
  • Shredded cheese
  • Fresh jalapeños
  • Cotija
  • Cilantro
  • Green onion
  • Avocado
Overhead view of a pot full of pinto bean soup with a wooden spoon.
Close up overhead view of three bowls of pinto bean soup.
Print

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $3.51 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.25 cups each
Calories 335kcal

Ingredients

  • 3 15oz. cans pinto beans, divided $2.37
  • 4 cloves garlic $0.35
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp cumin $0.02
  • 1/4 tsp dried oregano $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 2 cups vegetable broth* $0.37

Instructions

  • Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
  • Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
  • Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
  • Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
  • After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
  • Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.

Nutrition

Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g
Side view of a bowl of pinto bean soup with sour cream and a spoon lifting the soup.

How to Make Pinto Bean Soup – Step by Step Photos

Puréed pinto beans in a blender.

Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).

Oil and garlic in a soup pot.

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).

Spices being sautéed with the garlic and oil.

Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.

Whole beans in the pot and puréed beans being poured in.

Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.

Vegetable broth being poured into the pot.

Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.

Beans being smashed on the side of the pot with a wooden spoon.

After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.

Three bowls of pinto bean soup with toppings all around.

Serve the soup hot with your favorite toppings!

Sour cream being stirred into a bowl of pinto bean soup.

I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?

The post Pinto Bean Soup appeared first on Budget Bytes.

Orzo Salad

This Orzo Salad is perfect for summer gatherings and picnics. Cucumber, tomatoes, arugula, and a zesty Lemon Basil Dressing make the flavors pop!  We must be willing to let go of the life we planned so as to have the life that is waiting for us. J…

This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta! 
This Orzo Salad is perfect for summer gatherings and picnics. Cucumber, tomatoes, arugula, and a zesty Lemon Basil Dressing make the flavors pop!  We must be willing to let go of the life we planned so as to have the life that is waiting for us. Joseph Campbel During the warmer months, I love having…

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It’s delicious, vibrant, easy, and versatile!

The post Yuca En Escabeche appeared first on Budget Bytes.

My mouth waters every time I think about Yuca En Escabeche, a traditional Puerto Rican pickled cassava dish that’s as delicious and vibrant as it is versatile. It’s a bit like a punchy vinegar-based potato salad but with olives, onions, and yuca. It holds exceptionally well and makes a perfect appetizer or side for a backyard BBQ or beach picnic.

Overhead shot of Yuca En Escabeche in a white bowl.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

Get ready for your new summer favorite! It’s cooling on a hot day, comes together in just a few minutes, and you can easily double, triple, or quadruple the recipe. It’s one of those dishes I’ll make a big batch of and eat nonstop, paired with absolutely everything until it’s all gone. Here’s what you need to make Yuca En Escabeche:

  • Yuca– You can purchase yuca fresh or frozen. Fresh requires a lot of prep as you must peel off its woody bark and quarter it to remove the woody core. Frozen is my preference, as it’s already peeled and chopped. However, you should thaw it and make sure the woody core is removed, as sometimes it isn’t. Canned yuca is already prepped and cooked. You can simply drain it and add it to the escabeche sauce.
  • Olive Oil and Distilled White Vinegar– are the base of the escabeche sauce. Use an olive oil that has a flavor you enjoy. Though distilled vinegar is traditional, feel free to use apple cider vinegar or rice wine vinegar. This recipe is a 2 to 1 ratio of oil to vinegar. If you want something less acidic, use a 3 to 1 ratio. I prefer an aggressively acidic escabeche and use a 1 to 1 ratio of oil to vinegar. You do you!
  • Bay Leaves, Peppercorns, Salt, and Adobo – these spices add much-needed complexity to the simple escabeche sauce. If you don’t have adobo, omit it and up your salt game by a 1/4 teaspoon. Also add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of ground cumin. Bay leaves are a must for me, but try subbing them with a pinch or two of dry oregano if you’re out.
  • Onions and Garlic– are an integral part of the escabeche. They add deep earthy flavors and texture to the dish. You can substitute yellow onion with white or red onion. Sometimes garlic will turn a blue-green color when exposed to a highly acidic sauce. Don’t fret. It isn’t mold. If blueish-hued garlic slices make you uncomfortable, remove them.
  • Spanish Olives and Olive Brine – these roasted red pepper-stuffed olives (AKA Manzanilla or green olives) add a pop of tart and fruity notes to the dish, while their brine rounds out the acidity of the escabeche and creates complexity.
Side shot of Yuca En Escabeche in a white bowl.

Variations on Yuca en Escabeche

Make this dish your own with additional veggies, spices, and proteins.

  • Strips of roasted red pepper make a beautiful and tasty addition. So do thin slices of fresh green and red bell peppers.
  • Mix different kinds of vinegar to add complexity. Just makes sure to use white or light-colored vinegar to preserve the color of the yuca.
  • Make a heartier version by topping the yuca with slices of hard-boiled egg, cooked shrimp, or chopped chicken.
  • Add different vegetables, such as chopped zucchini, squash, or tomatoes. Though not traditional choices, they are delicious.
  • Try using different spices, such as cumin, oregano, or cilantro.

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

Overhead shot of Yuca En Escabeche in a white bowl.
Side shot of Yuca En Escabeche in a white bowl with a wood spoon in it.
Print

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
Course Appetizer, Side Dish
Cuisine Latin
Total Cost ($4.53 recipe / $0.57 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cups
Calories 270kcal

Ingredients

  • 1 lb yuca (fresh or frozen) $1.55
  • 4 tsp kosher salt, divided $0.16
  • 2/3 cup olive oil $0.84
  • 1/3 cup distilled white vinegar $0.41
  • 3 bay leaves $0.30
  • 1/2 tsp black peppercorns $0.05
  • 1 tsp adobo seasoning $0.04
  • 1 yellow onion, sliced in half moons $0.42
  • 8 cloves garlic, thinly sliced $0.34
  • 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
  • 1/8 cup olive brine $0.09

Instructions

  • If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
  • Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
  • While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
  • Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g
Side shot of Yuca En Escabeche in a white bowl.

How to Make Yuca En Escabeche – Step by Step Photos

Overhead shot of yuca on a cutting board with a knife removing the woody core.

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Overhead shot of yuca in a large cream-colored pot with salt being added to it.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

Overhead shot of Yuca En Escabeche in a silver pot.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Overhead shot of Yuca En Escabeche in a white bowl.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

Side shot of Yuca En Escabeche in a white bowl.

More Puerto Rican Dishes

The post Yuca En Escabeche appeared first on Budget Bytes.

Spring Salad

Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing.

Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing
Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing.

Trail Mix

Making homemade trail mix is a quick and easy way to make a delicious snack AND use up leftover ingredients in your pantry.

The post Trail Mix appeared first on Budget Bytes.

Trail mix is a great way to clean out your pantry and make a quick and easy snack out of your leftover forgotten-about ingredients. Because I don’t know if you’re like me, but small amounts of random ingredients tend to collect in the back of my pantry just like half-used bottles of sauces in my fridge. If you don’t stay on top of them it can quickly get out of control and result in a LOT of food waste. Instead of letting those ingredients get lost in the pantry, let’s do some Spring cleaning and make trail mix! Reduce waste and make a delicious snack? YES PLEASE.

Close up overhead view of a bowl full of trail mix.

What iS Trail Mix Made Of?

Trail mix (also known as scroggin) is simply a mix of nuts, seeds, fruit, and sometimes other ingredients. With every handful of this simple snack mix you get a nice combination of sweet and savory flavors, protein, carbs, and fat, plus tons of texture and color, making it fun to eat. It’s an easy snack to eat on the go (no heating or utensils required) and is a great source of energy during activities where you don’t want a super full stomach, like hiking.

Everyone makes trail mix a little bit different, but the classic mix that you’ll find in stores is usually peanuts, raisins, M&Ms, and sometimes a second nut like almonds or cashews. I love how flexible trail mix is because it allows you to make any combination of ingredients that fits your budget, the ingredients you have on hand, and the flavors you prefer.

Other Ingredients for Trail Mix

If looking in your pantry for trail mix ideas is a little overwhelming, here are some ingredients that are perfect for trail mix:

  • Nuts: peanuts, almonds, cashews, pecans, walnuts, coconut, hazelnuts, pistachios, mixed nuts
  • Seeds: sunflower seeds, pumpkin seeds (pepitas)
  • Dried Fruit: raisins, cranberries, banana chips, apple, pineapple, ginger, dates, apricots, freeze-dried strawberries
  • Chocolate: chocolate chips, carob chips, M&Ms, white chocolate chips, butterscotch chips
  • Snacks & Candy: pretzels, granola, popcorn, Chex, Cheeze-its, chocolate or yogurt covered raisins, marshmallows, licorice, rice crackers, Reece’s Pieces
Overhead view of bowls of ingredients for trail mix.

Make Trail Mix Budget-Friendly

Nuts and dried fruit can be expensive, which is why I like to just use random leftover ingredients that I find in my pantry. BUT you can also tweak the ratios of your trail mix to keep the total cost low. Make sure to bulk up your trail mix with less expensive ingredients and then add in just a small handful of the more expensive ingredients.

Low Cost: peanuts, cereal, raisins, pretzels, marshmallows, coconut, popcorn

Expensive: most nuts, pumpkin seeds, dried fruit (other than raisins), brand name snacks (M&Ms, Cheeze-its, etc.)

Trail Mix Flavor Combinations

I’ve included a very basic trail mix recipe below, but if you still need a little inspo for your own homemade mix, here are some fun combos that I’ve made in the past:

  • Fruit & Nut Trail Mix: peanuts, cashews, almonds, raisins, dried cranberries, dried apricots
  • Tropical Trail Mix: banana chips, cashews, coconut, dried pineapple, dried cranberries
  • S’mores Trail Mix: peanuts, mini marshmallows, chocolate chips, graham crackers (broken into pieces) or golden grahams cereal
  • Snack Trail Mix: popcorn, pretzels, chocolate chips, peanuts

How to Store Trail Mix

Because trail mix is made out of all dry, shelf stable ingredients, you’ll want to store it the same way you store the individual ingredients–in an air-tight container away from sunlight and moisture. I highly suggest keeping the trail mix in something clear, like a glass jar or zip top baggies, so you’ll see and remember that you have the trail mix on hand. Even better yet, divide it into small single-serving containers so you’ve got snacks ready to grab and go for the day!

Overhead close up view of a bowl full of trail mix.
Print

Trail Mix

Making homemade trail mix is a quick and easy way to make a delicious snack AND use up leftover ingredients in your pantry.
Course Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 ½ cup each
Calories 372kcal

Ingredients

  • 1 cup peanuts $0.70
  • 1/4 cup raisins $0.39
  • 1/4 cup pepitas (pumpkin seeds) $0.50
  • 1/4 cup chocolate chips $0.49
  • 1/4 cup shaved coconut $0.42
  • 1/4 cup dried cranberries $0.31

Instructions

  • Combine all ingredients in a bowl or resealable container and stir to combine. Enjoy one handful at a time!

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 372kcal | Carbohydrates: 28g | Protein: 11g | Fat: 27g | Sodium: 13mg | Fiber: 6g

What’s your favorite ingredient or ingredient combination for trail mix? Let us know in the comments below!

The post Trail Mix appeared first on Budget Bytes.

Strawberry Galette

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery richness with a pure chocolate punch.

The post Texas Sheet Cake appeared first on Budget Bytes.

Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery, velvety richness with a pure chocolate punch. PS, because you make it in a sheet pan, it’s easy to slice and perfect for feeding a crowd. Seriously. You can get 25 slices from one cake! I’m in love.

Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

What is Texas Sheet Cake?

Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.

The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.

Ingredients For Texas Sheet Cake

This is one of those recipes that needs to be followed as written. Cakes are a science, so, unfortunately, I don’t have substitutions for any of the following ingredients. You are, of course, welcome to experiment, but I can’t offer guidance or guarantee results. Here’s what you need to make Texas Sheet Cake:

  • All-Purpose Flour – creates the structure of your crumb.
  • Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars do more than sweeten the cake and the icing. Brown and granulated sugar soften the cake crumb and add moisture. Powdered sugar creates structure in icing.
  • Baking Powder and Baking Soda – leaven the cake and create a light, airy crumb.
  • Butter– creates a light, tender texture and helps the cake rise. It also adds richness to the icing.
  • Unsweetened Cocoa Powder – adds a deep chocolate flavor to the cake and the icing.
  • Coffee– adds depth to the chocolate.
  • Eggs– provide structure to help leaven the cake.
  • Mayo – adds moisture and richness to the cake.
  • Heavy Cream– thins the icing and adds richness.
  • Vanilla – adds depth to the icing.
Overhead shot Texas Sheet Cake being sliced on a sheet pan.

Tips For Making Perfect Texas Sheet Cake

  • For a richer chocolate flavor, use dark cocoa powder.
  • Grease your sheet pan with melted butter, dust it with flour, and then freeze it while you make the batter. That way, the batter doesn’t move the butter around when it hits the pan, creating spots that your cake could stick to. 
  • You serve this cake in the sheet pan it was baked in, so I’d avoid using parchment. Your knife could shred the parchment as you slice the cake, and little bits of paper could get caught up in the slices.
  • To add a little texture and crunch to your cake, top it off with chopped nuts before you frost it. Toast them for extra yum-factor.
  • You can frost the cake while it’s still warm for an ooey-gooey, though slightly sloppy experience. If you want cleaner cuts, wait until the cake has completely cooled before icing it. And then let it sit for a bit and allow the icing to solidify some.
  • Texas sheet cake is traditionally served warm, but it’s also delicious at room temperature, chilled, or frozen. (IE Anytime.)

Can You Make The Cake Ahead?

Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.

Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.

How To Cut Texas Sheet Cake

The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.

How To Store Texas Sheet Cake

Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.

Overhead shot of three slices of Texas Sheet Cake on a sheet pan and two white plates.
Side shot of Texas Sheet Cake in a sheet pan with a slice being taken out of it.
Print

Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!
Course Dessert
Cuisine American
Total Cost ($11.27 recipe / $0.75 serving)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 slices
Calories 546kcal

Ingredients

Cake

  • 2 cups all-purpose flour, plus more for dusting $0.28
  • 1 cup granulated sugar $0.40
  • 1 cup brown sugar, light or dark $0.44
  • 1/2 tsp salt $0.04
  • 2 tsp baking powder $0.12
  • 1/2 tsp baking soda $0.02
  • 1 cup salted butter (2 sticks) $2.50
  • 1/3 cup unsweetened cocoa powder, sifted $0.31
  • 1 cup coffee, hot $0.15
  • 2 eggs $0.78
  • 1/2 cup mayonnaise $0.87
  • 1 tsp vanilla extract $0.72

Icing

Instructions

  • Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
  • In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
  • Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
  • Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
  • Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
  • Once the egg mixture is warm, mix the chocolate and egg mixture together.
  • Pour the wet ingredients into the dry ingredients and stir just enough to combine.
  • Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
  • Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
  • Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 546kcal | Carbohydrates: 63g | Protein: 4g | Fat: 33g | Sodium: 428mg | Fiber: 2g
Side shot of three slices of Texas Sheet Cake stacked on top of one another on a white plate.

How to Make Texas Sheet Cake – Step by Step Photos

Overhead shot of sheet pan with a layer of frozen butter and a touch of flour on it.

Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.

Overhead shot of dry ingredients in a white bowl.

In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.

Overhead shot of browned butter in a silver skillet.

In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.

Overhead shot of of coca powder being added to browned buter.

Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.

Overhead shot of coffee being added to chocolate batter.

Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.

Overhead Shot of egg mixture being tempered by a bit of chocolate.

In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.

Overhead shot of egg mixture being added to bowl of chocolate mixture.

Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.

Overhead shot of wet ingredients being added to dry ingredients in a white bowl.

Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.

Overhead shot of finished Texas Sheet Cake in a sheet pan.

Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.

Overhead shot of icing ingredients in a pot.

Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.

Overhead shot of icing being poured on top of Texas Sheet Cake.

Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!

Overhead shot Texas Sheet Cake sliced in a sheet pan with a few slices taken out of it.

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