Deruny (Draniki) – Ukrainian Potato Pancakes

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.

The post Deruny (Draniki) – Ukrainian Potato Pancakes appeared first on Budget Bytes.

I learned to make Deruny (Ukrainian potato pancakes) when I was growing up and they’ve been a favorite of mine ever since. They’re easy, budget-friendly, filling, and taste like home! I know you’re going to love this simple but delicious recipe.

Close up of potato pancakes on a plate with sour cream.

What is Deruny?

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs. The pancakes are pan-fried in a generous amount of any mild-tasting or neutral oil, like avocado oil.

The name Deruny means “to grate” and while it’s a labor-intensive process that requires a bit of muscle work, it is that process that results in an authentic dish. You can combine all ingredients in a food processor to speed up the process. The taste will be slightly different, but it still works.

What to Serve with Deruny

Deruny are traditionally served with a dollop of sour cream as a main dish for dinner or breakfast. In Ukraine, savory dishes, especially potatoes, are a popular breakfast food.

Deruny can also be served as a part of a large spread or as a side dish at large gatherings or celebrations.

You can pair deruny with quick and easy traditional Ukrainian cucumber and tomato salad.

What Else Can I Add to Potato Pancakes?

Deruny is a very simple recipe. However, there are some variations among the families mostly due to personal taste preferences and ingredients available on hand.

I use russet potatoes but yellow Yukon gold or red potatoes will also work. Any potato will work except baby potatoes, of course. You can use yellow or white onion.

You can add a clove or two of freshly grated garlic and a bit of chopped fresh dill. If you have gluten intolerance I am pretty sure you can use all-purpose gluten-free flour, just not almond flour or coconut flour.

How to Store Leftovers

Leftovers can be refrigerated in an airtight container for up to 5 days. That’s if you have any! No need to reheat as deruny taste amazing cold!

Tips for Making Potato Pancakes

  • Keep peeled potatoes in a bowl with cold water while peeling and grating other potatoes to prevent from browning.
  • Make sure to wear gloves when grating potatoes and onion. It is very easy to damage your skin when grating on star-shaped side of the grater.
  • Use mild tasting oil like avocado oil, light olive oil or grapeseed oil for frying as deruny absorb quite a bit of oil during frying. Extra virgin olive oil or vegetable oil will overpower the taste of potato pancakes.
Overhead view of potato pancakes on a plate with sour cream.
Close up side view of Deruny on a plate with sour cream.

Deruny (Ukrainian Potato Pancakes)

Deruny, also called Draniki, are traditional Ukrainian potato pancakes made with finely grated raw potatoes, onion, flour, and eggs.
Course Dinner, Side Dish
Cuisine Ukrainian
Total Cost $2.77 recipe / $0.46 serving
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 about 5 Deruny each
Calories 252kcal
Author Olena Osipov

Equipment

Ingredients

  • 2.5 lbs. russet potatoes $1.75
  • 1 yellow onion $0.38
  • 2 large eggs $0.39
  • 2-3 Tbsp all-purpose flour $0.02
  • 1 tsp salt $0.05
  • 1/4 tsp black pepper $0.02
  • 3-4 Tbsp cooking oil (for frying) $0.16

Instructions

  • Peel the potatoes and onion, then rinse with cold water.
  • In a large bowl, grate potatoes and onion on the star-shaped side of a grater, taking turns and mixing the grated mixture. This will prevent potatoes from browning.
  • Add eggs, flour, salt, and pepper and mix well. The batter will be on a liquid side. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.
  • Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter.
  • Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Nutrition

Serving: 5deruny | Calories: 252kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Sodium: 421mg | Fiber: 3g
Deruny in a skillet and on a plate.

How to Make Deruny (Potato Pancakes) – Step by Step Photos

Ingredients for potato pancakes.

For these simply potato pancakes you’ll need about 2-2.5 lbs. Russet potatoes, one yellow onion, two large eggs, 2-3 tbsp all-purpose, 1 tsp salt, 1/4 tsp ground black pepper, and 3-4 tbsp oil for frying.

Peeled potatoes and onions.

First, peel the onion and potatoes, then rinse with cold water.

Grated potato and onion in a bowl.

Grate the potatoes and onion on the star-shaped side of a grater into a large bowl, taking turns and mixing the grated mixture. This will prevent potatoes from browning.

Other ingredients for potato pancakes added to the bowl.

Add eggs, flour, salt, and pepper to the grated potatoes and onions, and mix well.

Potato pancake batter in a bowl with a spatula.

The batter will be slightly liquid. Alternatively, you can prepare it in a food processor by grinding all ingredients together until no large chunks are left, for about 3-4 minutes.

Potato pancakes in a skillet half-cooked.

Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown.

Flipped deruny in the skillet.

Flip the deruny and cook on the other side. Repeat with the remaining batter.

Side view of Deruny on a plate with sour cream.

Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

Overhead view of a plate full of Deruny with a dish of sour cream.

The post Deruny (Draniki) – Ukrainian Potato Pancakes appeared first on Budget Bytes.

Baked Zucchini Fries

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.

The post Baked Zucchini Fries appeared first on Budget Bytes.

Zucchini is one of my favorite summer vegetables. It’s cheap (especially if you have a friend or neighbor who is growing it), versatile, and totally delicious. So if you’re looking for extra ways to use up your summer zucchini, you’ve got to give these Baked Zucchini Fries a try. They’re crispy on the outside but creamy and delicious on the inside! Eat them plain or dip them into your favorite pizza sauce or marinara sauce.

Originally posted 7-28-2012, updated 8-12-2022.

Close up of a baked zucchini fry being dipped into a cup of pizza sauce.

Are Zucchini Fries Crispy?

Zucchini is a high water content vegetable, so it tends to get very soft when cooked. To counteract that, we’ve cut the zucchini into smaller pieces to allow for more evaporation and coated the fries in a crispy combination of panko breadcrumbs and Parmesan. The result is a zucchini fry that is crispy and tasty on the outside, but soft and creamy on the inside.

Do I Have to Use Panko?

I highly suggest sticking with panko breadcrumbs here instead of regular breadcrumbs because their light texture and larger pieces help make the zucchini fries extra crispy. Regular breadcrumbs tend to be smaller pieces and a bit more dense, which will produce a harder shell rather than a light, crispy coating.

Make Them Gluten-Free

To make these zucchini fries gluten-free you’ll need to make two swaps. Use a 1:1 gluten-free flour, potato flour, or arrowroot flour to dredge the zucchini before the eggwash, then use gluten-free panko crumbs for the final coating. I do not suggest using almond flour or coconut flour in place of the all-purpose flour because they will not absorb moisture as well as the all-purpose flour.

How Are the Leftovers?

The one caveat with these Baked Zucchini Fries is that they’re definitely best right when they come out of the oven. After they’re stored in the refrigerator the breading will absorb moisture and become soft. That’s not to say that I wouldn’t still totally gobble them up after reheating, but you definitely won’t get the same texture experience.

Baked Zucchini Fries on a piece of parchment with a dish of pizza sauce.

One Zucchini Fry dipped into a dish of pizza sauce.

Baked Zucchini Fries

Baked Zucchini Fries make a delicious snack or side dish and are the perfect way to use up that extra bumper crop of summer zucchini.
Course Side Dish, Snack
Cuisine American
Total Cost $3.81 recipe / $0.76 serving
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 165kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. zucchini $1.69
  • 2 large eggs $0.39
  • 1 cup panko breadcrumbs $0.50
  • 1/4 cup grated Parmesan $0.36
  • 1 Tbsp Italian seasoning $0.30
  • 1/2 tsp salt, divided $0.03
  • 2 Tbsp all-purpose flour $0.04
  • 1/2 cup pizza sauce (for serving) $0.50

Instructions

  • Preheat the oven to 425ºF. Slice the zucchini into matchsticks that are ½-inch wide and 3-inches long. Set the zucchini aside.
  • Whisk the eggs in a bowl. In a separate bowl, stir together the panko, Parmesan, Italian seasoning, and ¼ tsp salt.
  • Add the sliced zucchini to a large bowl. Sprinkle the all-purpose flour and remaining ¼ tsp salt over the zucchini. Toss the zucchini until they are evenly coated in flour.
  • Place wire cooling racks over a large baking sheet to lift the zucchini pieces and allow airflow underneath. Bread the zucchini slices by briefly dipping them in the whisked egg, letting the excess run off, then coating them in the panko-Parmesan mixture.
  • Place the breaded zucchini on the wire racks with a small amount of space between each piece to allow for airflow.
  • Bake the breaded zucchini fries for 20 minutes, or until they are golden brown and crispy.
  • Serve immediately with pizza sauce for dipping.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 21g | Protein: 9g | Fat: 5g | Sodium: 700mg | Fiber: 3g

Close up of a zucchini fry dipped in pizza sauce.

How to Make Zucchini Fries – Step By Step Photos

Zucchini being sliced into matchsticks.

Preheat the oven to 425ºF. Slice about one pound of zucchini into ½-inch thick matchsticks (about 3-inches long).

Eggwash and Panko mix in bowls.

Whisk two eggs in a bowl. In a separate bowl, stir together 1 cup panko breadcrumbs, ¼ cup grated Parmesan, 1 Tbsp Italian seasoning, and ¼ tsp salt.

Zucchini dusted with flour.

Place the sliced zucchini in a large bowl and sprinkle with ¼ tsp salt and 2 Tbsp all-purpose flour. Toss the zucchini until they are evenly coated in flour.

Zucchini being breaded and placed on a baking sheet.

Place two wire cooling racks over a large baking sheet. Begin to bread the zucchini fries by first briefly dipping them in whisked egg, allowing the excess to drip off, then coating them in the panko-Parmesan mixture. To make this process faster, I usually dip 2-3 at a time into the eggwash. 

Zucchini fries on the baking sheet ready to bake.

Place the breaded zucchini on the wire racks with a little space between each piece.

Baked Zucchini Fries on the baking sheet.

Bake the zucchini fries for about 20 minutes in the fully preheated 425ºF oven or until they are golden brown and crispy. Allow the fries to cool for a couple of minutes before wiggling them loose from the rack. If any of the fries are stuck, use a fork to scoop under the fry and lift it up off the rack.

Baked zucchini fries on parchment with a dish of pizza sauce in the back.

Serve the zucchini fries with pizza sauce or marinara for dipping!

These baked zucchini fries have a buttery flavor and are a fun way to get your vegetables. BudgetBytes.com

The post Baked Zucchini Fries appeared first on Budget Bytes.

Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Is there really anything better than a big stack of fluffy homemade pancakes?? I have a few pancake recipe variations on Budget Bytes already, but it was high time I added an easy, go-to homemade pancake recipe to the collection. Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!

Syrup being poured onto a stack of pancakes.

What are Pancakes Made Of?

Pancake batter is really simple. You only need a few basic pantry staples: milk, butter, egg, sugar, flour, baking powder, and salt. Plus I add a little vanilla extract for a little more depth of flavor. The batter only takes minutes to mix together, then you’re on your way to a cozy homemade pancake breakfast.

What Makes a Fluffy Pancake?

Baking powder is responsible for leavening the pancake, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:

  • Make sure your baking powder is fresh. Check the expiration date or do a quick test to make sure it is still active. Mix a couple of teaspoons of baking powder into a cup of hot water. If it fizzes, the baking powder is still active.
  • Don’t over stir the batter. Stir just until the flour is moistened and a few lumps remain. Over stirring the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  • Let the batter rest for 15 minutes after mixing. This allows the flour to fully hydrate and the remaining lumps to soften without the need for more stirring.
  • The batter should be thick, but still pourable. If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes can turn out slightly dry. So you may need to adjust the amount of milk in the batter to get just the right consistency.

Pancake Toppings!

My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:

What is your favorite thing to put on pancakes?

Overhead view of a stack of pancakes with a fork
Side view of a stack of pancakes with a fork.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.
Course Breakfast, Brunch
Cuisine American
Total Cost $0.95 recipe / $0.24 serving
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 2 pancakes each
Calories 279kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.07
  • 1.5 tsp baking powder $0.03
  • 1/2 tsp salt $0.03
  • ¾ cup +2 Tbsp warm milk* $0.02
  • 2 Tbsp melted butter $0.20
  • 1 large egg $0.21
  • 2 Tbsp sugar $0.02
  • 1/2 tsp vanilla extract $0.14
  • 4 tsp cooking oil $0.05

Instructions

  • Whisk together the flour, baking powder, and salt in a bowl.
  • In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy. Let the batter rest for 15 minutes.
  • Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
  • Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
  • Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!

Video

Notes

*¾ cup of milk makes a super thick batter, but aslightly dry pancake. One cup of milk makes a thinner batter and pancakes that are not quite as thick and fluffy. ¾ cup plus 2 Tbsp milk made perfectly thick and fluffy pancakes. You can adjust the milk to make the batter the consistency that you prefer. Using slightly warm milk helps the butter stay melted, which allows it to incorporate evenly into the batter.

Nutrition

Serving: 2pancakes | Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Sodium: 536mg | Fiber: 1g
Side view of a stack of pancakes with a fork.

How to Make Fluffy Homemade Pancakes – Step by Step Photos

dry ingredients for pancakes in a bowl with a whisk.

Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, and ½ tsp salt in a bowl.

Wet ingredients for pancakes in a bowl with a whisk.

In a separate bowl, whisk together ¾ cup warm milk, 2 Tbsp melted butter, 1 large egg, 2 Tbsp sugar, and ½ tsp vanilla extract. Whisk the ingredients together until smooth.

Wet being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Pancake batter being stirred.

Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over stir. Let the batter rest for 15 minutes.

Pancake batter pouring off a spoon into a bowl.

The pancake batter should be thick, but still pourable. If the batter is thin, the pancakes will be thin. Thicker batter will make thicker pancakes. But if the batter is too thick the pancakes can be a bit dry. So add a touch more milk, if needed, to make the batter thick but pourable.

Oil being brushed into a skillet.

Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.

Half cooked pancake in the skillet.

Scoop ¼ cup of the batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surface are covered in bubbles and some of them have burst open. You can cook multiple pancakes at once. I just did one at a time for demonstration purposes.

Flipped pancake in the skillet.

Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.

Pancakes on a plate covered with a towel.

Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.

Pancakes in a stick on a plate with butter, no syrup.

Enjoy the pancakes with your favorite toppings!

Close up side view of a stack of pancakes

Try These Other Pancake Recipes:

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They’re the ultimate homemade fudge brownie!

The post Super Fudgy Homemade Brownies appeared first on Budget Bytes.

These are some seriously fudgy brownies, guys. Like, if you’re not really into chocolate, you might want to just skip this one because these homemade brownies are about as close as you can get to fudge while still being a brownie. Consider the lines blurred. But if you like ’em thick, rich, fudgy, and moist, these are the brownies for you!

P.S. Did I mention that you can make these incredible brownies in just one bowl? Yeah, they’re easy AND delicious!

A stack of fudgy homemade brownies.

Fudgy Brownies vs. Cakey Brownies

There are two main camps when it comes to brownies: fudge brownies and cake brownies. Fudge brownies are dense, chewy, and rich. Cakey brownies are lighter and fluffier, and just more cake-like in texture. I’m definitely all about those fudge brownies, so that’s what we have here. But not just any fudge brownies, SUPER fudgy brownies.

How to Make Brownies Fudgy

The secret to making moist, fudgy brownies is all in the type of fat you use and how you use it. Butter offers the best flavor for brownies, but because it’s solid at room temperature, adding a little cooking oil in addition to the butter helps keep the brownies extra soft and moist as they cool.

Using melted butter instead of cold butter also helps keep the brownies extra rich and fudgy. When solid butter is creamed together with sugar, it aerates the batter creating a light cake-like texture in the brownie. Melted butter can’t trap air in the same way, resulting in a dense, rich brownie.

What Type of Chocolate to Use for Homemade Brownies

This recipe calls for chocolate in two forms: unsweetened cocoa powder and chocolate chips. I used a generic cocoa powder because I wanted to make sure these brownies would still be excellent even on a budget (they are), but if you have room in your budget for a higher quality cocoa powder, your brownies will only get better.

As for the chocolate chips, you can choose just about anything. Semi-sweet, dark, mint, peanut butter, large, small, whatever. Anything goes when it comes to the chips! This is a great way to use up leftover chips that you might have in your pantry. ;)

Homemade brownies scattered on a surface, from above.
A hand holding a stack of super fudgy homemade brownies.

Super Fudgy Homemade Brownies

These super fudgy homemade brownies are thick, rich, extra-chocolatey, and super moist. They're the ultimate homemade fudge brownie!
Course Dessert
Cuisine American
Total Cost $3.93 recipe / $0.44 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9
Calories 374kcal
Author Beth – Budget Bytes

Ingredients

  • 12 Tbsp butter (salted) $1.32
  • 2 Tbsp cooking oil $0.08
  • 3/4 cup unsweetened cocoa powder $0.42
  • 1 1/4 cup granulated sugar $0.20
  • 2 large eggs $0.42
  • 2 tsp vanilla extract $0.56
  • 1/4 tsp salt $0.01
  • 3/4 cup all-purpose flour $0.05
  • 1/2 cup chocolate chips $0.83

Instructions

  • Preheat the oven to 350ºF. Melt the butter in a large bowl (or in a saucepot and then transfer to a bowl).
  • Add the cooking oil and cocoa powder to the melted butter and whisk until smooth.
  • Whisk the sugar into the chocolate mixture until evenly incorporated, then whisk in the eggs, vanilla extract, and salt.
  • Stir in the flour until it forms a thick batter. Finally, fold in the chocolate chips.
  • Prepare an 8×8-inch baking dish by coating it with butter or non-stick spray, then laying in a piece of parchment paper (the paper does not need to cover all sides of the dish). Add the brownie batter to the prepared dish, then spread it out evenly.
  • Bake the brownies in the preheated oven for 40 minutes. The brownies will be quite soft and moist, even when fully baked.
  • Remove the brownies from the oven and let them cool for 10 minutes before lifting them out of the baking dish. Slice into nine pieces and serve.

Nutrition

Serving: 1brownie | Calories: 374kcal | Carbohydrates: 44g | Protein: 4g | Fat: 22g | Sodium: 205mg | Fiber: 3g
A hand holding a stack of super fudgy homemade brownies.

How to Make Fudgy Homemade Brownies – Step by Step Photos

Butter in a bowl

Preheat the oven to 350ºF. Melt ¾ cup (12 Tbsp, or 1.5 sticks) butter in a large bowl. I use a microwave, but you can also do this in a saucepot and then transfer it to a bowl.

Cocoa powder added to melted butter.

Whisk ¾ cup unsweetened cocoa powder and 2 Tbsp cooking oil into the melted butter until smooth.

sugar added to the butter and chocolate.

Whisk 1 ¼ cup granulated sugar into the butter and cocoa mixture.

Eggs and vanilla added to batter in the bowl.

Whisk two large eggs, 2 tsp vanilla extract, and ¼ tsp salt into the batter.

flour added to the bowl of brownie batter.

Stir ¾ cup of all-purpose flour into the brownie batter until evenly combined.

chocolate chips being added to the brownie batter.

Fold ½ cup chocolate chips into the brownie batter.

Brownie batter in the prepared baking dish.

Coat an 8×8-inch baking dish in butter or non-stick spray, then lay parchment paper in the dish (it doesn’t need to cover all sides, it just makes it easy to lift the brownies out of the dish). Transfer the batter to the prepared baking dish and spread it smooth.

Baked brownies in the baking dish.

Bake the brownies in the preheated 350ºF oven for 40 minutes. The brownies will be very soft and moist when hot, so let them cool for 10 minutes before removing them from the dish.

sliced brownies on a piece of parchment paper.

Once the brownies are slightly cooled, you can use the parchment to lift them out of the baking dish. You can cut them while still warm (they will still be quite soft) or let them cool even further for cleaner cuts.

Side view of a stack of fudgy homemade brownies.

Enjoy all that fudgy brownie goodness! 🤤

Love Chocolate? Try These Recipes:

The post Super Fudgy Homemade Brownies appeared first on Budget Bytes.

Easy Homemade Crepes

This easy crepe recipe will make your weekends extra special! Make sweet or savory crepes with all your favorite fillings.

The post Easy Homemade Crepes appeared first on Budget Bytes.

In the battle between crepes and pancakes, I’ll side with crepes any day. Why? Because they’re endlessly versatile (serve them up with sweet or savory fillings) and their thin and light texture means I can enjoy a lot more of them before feeling overly stuffed. 😅 I mean sure, a big stack of fluffy pancakes always have their place, but crepes for me are just tops. Need more convincing? Keep reading…

Originally posted 5-11-2015, updated 4-9-2022.

Two folded crepes on a plate stuffed with peanut butter and bananas

What’s the Difference Between Crepes and Pancakes?

Crepes, like pancakes, are made with a simple batter comprised of flour, eggs, milk, and butter. The main difference between crepes and pancakes is the ratio of ingredients in the batter which creates different textures in the pancakes. Crepes are very thin and flexible, making them perfect for filling, folding, and rolling. Their delicate flavor also pairs well with both sweet and savory ingredients. American pancakes, on the other hand, are thick, fluffy, and far more cake-like. 

Make Sweet or Savory Crepes

The basic crepes recipe below is neutral in flavor and pairs well with either sweet or savory fillings. If you want your crepes to be a little sweeter and more dessert-like, you can add 1 Tbsp granulated sugar and ½ tsp vanilla extract to the batter.

Crepe Fillings

The best part about crepes is filling them with all sorts of fun ingredients! Scavenge your fridge and pantry for anything you might need to use up, and come up with your own fun flavor combinations, or try one of these filling ideas for crepes:

  • Yogurt and jam
  • Ham and cheese
  • Lemon curd and whipped cream
  • Nutella and berries
  • Spinach and goat cheese or swiss
  • Sweetened ricotta and berries
  • Banana and peanut butter
  • Egg and cheese
  • Chocolate and strawberries
  • Apples and cinnamon

side view of stacked crepes folded over on the plate.

Fold or Roll Your Crepes

Once you’ve chosen the fun fillings for your crepes, you can either fold or roll those fillings up in the crepe. To fold the crepes, cover half of the crepe with your toppings, fold the crepe in half to close, and then fold in half once more so it’s in a quarter-round. To roll the crepes, place your toppings down the center, or slightly to one side, then fold one side over the toppings, then continue to roll to the other side. 

How to Store Leftover Crepes

…If there are any leftovers! Leftover crepes store well in the fridge for quick use later in the week, and you can even freeze them for longer storage. Keep refrigerated crepes in a gallon-sized zip top bag or other air-tight food storage container for 4-5 days. To freeze, make sure to place a piece of parchment between each crepe so they don’t stick together once frozen. 

Folded crepes on a plate with ingredients on the sides.

Folded crepes on a plate with ingredients on the sides.

Easy Homemade Crepes

This easy crepe recipe will make your weekends extra special! Make sweet or savory crepes with all your favorite fillings.
Course Breakfast, Brunch
Cuisine French
Total Cost $1.16 recipe / $0.19 each
Prep Time 10 minutes
Cook Time 15 minutes
Rest time 30 minutes
Total Time 55 minutes
Servings 6 crepes
Calories 216kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.07
  • 1/2 tsp salt $0.02
  • 2 large eggs, room temperature* $0.46
  • 1 cup milk, warmed* $0.20
  • 3 Tbsp melted butter $0.33
  • 1/4 cup water $0.00
  • 2 Tbsp cooking oil, for the skillet $0.00

Instructions

  • Add the flour, salt, eggs, milk, melted butter, and water together in a large bowl until it forms a smooth and slightly thick batter.
  • Let the batter rest at room temperature for 30 minutes, or cover and refrigerate up to two days.
  • When ready to make your crepes, heat a 10-inch skillet over medium heat. Once hot, brush with about ½ tsp oil.
  • Pour about ⅓ cup of the batter into the skillet and begin to tilt the skillet in a circular motion to allow the batter to evenly cover the surface of the skillet.
  • Allow the batter to cook until mostly set, then flip and cook until golden brown on the second side. The total cook time for each side will vary depending on your skillet and stove top. You may need to adjust the heat up or down as you go.
  • Repeat with the rest of the batter, adding more oil between crepes as needed. As you cook the crepes, stack them on a clean plate and cover with a towel to keep warm. Once all of the crepes are cooked, fill, fold, or roll the crepes then serve.

Notes

*Using room temperature or slightly warmed milk and eggs helps the melted butter incorporate more evenly into the batter rather than having it solidify as soon as it comes into contact with cold milk and eggs.
**To make sweet crepes, add 1 Tbsp sugar and ½ tsp vanilla to your batter.

Nutrition

Serving: 1crepe | Calories: 216kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Sodium: 279mg | Fiber: 1g

close up side view of two crepes on a plate stuffed with peanut butter and bananas.

How to Make Crepes – Step by Step Photos

Melted butter being poured into the bowl of crepe batter ingredients.

In a large bowl, whisk together 1 cup all-purpose flour, ½ tsp salt, 2 large eggs (room temperature, 1 cup milk (room temperature), 3 Tbsp melted butter, and ¼ cup water.

crepe batter dripping off the spoon into the bowl.

Whisk the ingredients together until it creates a smooth batter that is thin enough to run off the spoon. Let the batter rest at room temperature for 30 minutes, or cover and refrigerate for up to two days.

Oil being brushed onto a skillet.

Heat a 10-inch non-stick frying pan over medium heat. Once hot, brush about ½ tsp oil over the surface of the pan.

Crepe batter being poured into the pan.

Pour about ⅓ cup batter into the center of the pan, then immediately tilt the skillet around in a circle to allow the batter to thinly cover the surface.

crepe batter covering the surface of the skillet.

Getting the batter to evenly cover the surface may take a little practice, but don’t worry, even if they’re not perfectly shaped they still taste great! And it can make for a fun Saturday morning game. Once the batter is mostly set, it’s time to flip the crepe.

golden brown flipped crepe in the skillet.

Flip the crepe and cook until golden brown on the second side. The time needed to cook the crepe until golden brown on each side will vary depending on your skillet and characteristics of your stove, so you may need to play around a bit and adjust the heat as you go.

cooked crepes tucked in under a towel on a plate.

As you cook the crepes, pile the finished crepes onto a plate and cover with a clean towel to keep warm. This recipe will make about six crepes.

yogurt and jam being spread on the center of a crepe.

Once they’re all cooked, it’s time to fill and enjoy! To roll the crepes, place your fillings down the center or slightly to one side, then fold one side in over the toppings and continue to roll to the other side.

peanut butter, banana, and chocolate chips on a crepe.

To fold the crepes, place your fillings over one half of the crepe, then fold to close. 

Filled and folded crepe on a plate.

Fold in half one more time to create a quarter-round.

Two filled and folded crepes on a plate.

And then once the crepes are filled and folded or rolled, you can top them with even more ingredients like powdered sugar, whipped cream, or maple syrup.

Stacked crepes on a plate fanned out.

What is your favorite crepe filling? Share in the comments below. :)

The post Easy Homemade Crepes appeared first on Budget Bytes.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.

The post Vegetables and Gravy appeared first on Budget Bytes.

I’ve been having a lot of fun lately looking at old recipes from The Great Depression and I’m always surprised at how simple they are. They’re always just a few ingredients, barely seasoned, but always filling. The simplicity of those recipes inspired this Vegetables and Gravy recipe, although I did make sure it was well seasoned to fit today’s pallet. 😅

This recipe is great for those times when you just need to throw together something simple, warm, and filling using inexpensive ingredients that you might already have on hand. It’s kind of like a cross between potato soup and the filling of a chicken pot pie (minus the chicken). Is it the best thing I’ve ever eaten in my life? No. But when money is tight, this dish hits just right.

side view of a bowl of vegetables and gravy with a piece of bread and a spoon.

What is Vegetables and Gravy?

This dish starts with cubed potatoes that are boiled in vegetable broth until tender. The liquid is then seasoned with herbs and spices and thickened to a gravy with a milk and flour slurry. Next, we add a bag of mixed frozen vegetables to add color, texture, and flavor. And we finish the dish off with some butter for added creaminess, and salt and pepper to taste. Simple, filling, and satisfying!

What Else Can I Add?

If you happen to have some extra ingredients on hand and want to take this dish up a notch, here are some ideas:

  • Top with shredded cheese
  • Brown some bacon in the pot first and top the finished dish with the crumbled bacon
  • Add your favorite seasoning blend(you could do anything from a Cajun seasoning to something simple like Lawry’s)
  • Add chopped cooked chicken to make it more like a chicken pot pie (a great use for leftover rotisserie chicken!)
  • Add dumplings

How to Serve Vegetables and Gravy

I would consider this a simple all-in-one bowl meal and would not plan to make anything on the side. I might serve with some crusty bread for sopping up all that delicious gravy, but otherwise, everything I need is in that bowl. If you definitely need something on the side, I’d do a simple roasted vegetable. Maybe broccoli or Brussels sprouts.

About Those Leftovers…

Because this gravy is thickened with flour, it does gel up and get quite thick when refrigerated. But don’t worry, it will loosen a bit upon reheating and you can always add a splash of water or milk to thin it out even more, if needed.

A ladle full of vegetables and gravy being lifted from the pot.
Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

Vegetables and Gravy

Vegetables and Gravy is a simple, no frills recipe that is warm and comforting and can be made with simple, inexpensive ingredients.
Course Dinner, Main Course
Cuisine American
Total Cost $4.00 recipe / $1.00 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 1.5 cups each
Calories 317kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 lbs. russet potatoes $1.96
  • 2 cups vegetable broth $0.26
  • 1 cup milk $0.20
  • 1/4 cup all-purpose flour $0.03
  • 2 Tbsp soy sauce $0.12
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried sage $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 12 oz. frozen mixed vegetables $1.00
  • 2 Tbsp butter $0.22
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Peel and cube the potatoes into ¾-inch pieces.
  • Add the cubed potatoes to a large pot with the vegetable broth. Cover the pot, turn the heat on to medium-high, and allow the broth to come up to a boil. Continue to boil the potatoes until they are fork-tender.
  • While the potatoes are boiling, whisk together the milk and flour.
  • Once the potatoes are tender, turn the heat down to medium and add the flour and milk slurry. Also add the soy sauce, thyme, sage, onion powder, garlic powder, and pepper.
  • Allow the liquid in the pot to come back up to a simmer, at which point it will thicken to a gravy.
  • Add the frozen vegetables to the pot, stir to combine, then allow them to heat through.
  • Stir the butter into the gravy until melted and combined. Give the gravy a taste and add salt, pepper, butter or other seasonings to your liking. Serve hot!

Nutrition

Serving: 1.5cup | Calories: 317kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Sodium: 1381mg | Fiber: 6g
Overhead view of a bowl of vegetables and gravy with a piece of bread.

How to Make Vegetables and Gravy

Diced potatoes on a cutting board.

Start by peeling and cubing about 1.5 lbs. russet potatoes. Cut them into ¾-inch cubes.

broth being poured into a pot with cubed potatoes.

Add the cubed potatoes to a large pot and add 2 cups of vegetable broth. Place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Continue to boil the potatoes until fork tender (about 7 minutes).

Milk in a measuring cup with a whisk.

While the potatoes are boiling, prepare the milk and flour slurry. Whisk ¼ cup all-purpose flour into 1 cup milk.

Milk being poured into the pot with potatoes and herbs.

Once the potatoes are tender, turn the heat down to medium and add the milk and flour slurry to the pot along with 2 Tbsp soy sauce, ½ tsp dried thyme, ½ tsp dried sage, ½ tsp onion powder, ¼ tsp garlic powder, and ¼ tsp freshly cracked black pepper. Stir to combine.

Thickened gravy being stirred in the pot.

Allow the liquid to come back up to a simmer, at which point it will thicken into a gravy.

Frozen vegetables being poured into the pot.

Add one 12oz. bag of frozen mixed vegetables and stir to combine. Allow the vegetables to heat through in the gravy.

Finished vegetables and gravy being stirred in the pot.

Lastly, add 2 tablespoons of butter to the gravy and stir until it has melted in. Give the gravy a taste and add salt, pepper, or more butter to your liking.

Overhead view of a pot full of vegetables and gravy.

Serve it up hot with a little bread for sopping up that delicious gravy! (I garnished with some fresh parsley because I had it on hand, but it’s not necessary to flavor this dish.)

Side view of a bowl of vegetables with gravy with a piece of bread and a spoon.

The post Vegetables and Gravy appeared first on Budget Bytes.

Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother’s Day, or any brunch gathering.

The post Mini Broccoli Cheddar Quiches appeared first on Budget Bytes.

A couple of years ago I made these adorable little mini pecan pies, and then last year I did a pumpkin pie version, and now I’m doing it with a savory pie! Or a quiche, rather. These cute little two-bite Mini Broccoli Cheddar Quiches make a fun grab-n-go meal prep breakfast, or a great finger food for brunch or Easter gatherings. They’re so cute that they’re sure to impress any guest!

Mini broccoli cheddar quiches in a muffin tin.

Can I Make Them Ahead?

These little quiches are definitely best right after baking, although I still enjoyed the leftovers quite a bit. If I were making them for guests, I would definitely make them on the same day as serving. If I were making them for myself, I’d happily eat the leftovers over the span of a few days. The biggest change is that the crust softens as it is stored in the refrigerator. They’ll probably be good for about 3-4 days in the refrigerator.

Can You Freeze Mini Quiches?

I did test a couple of the quiches to see if they held up to freezing (mostly for meal prep purposes). I microwaved one straight from the freezer without thawing for one minute and it came out piping hot and delicious, but with a very soft crust. I allowed the second quiche to thaw in the refrigerator over night and then microwaved until warm. That method turned out about the same as the one microwaved straight from the freezer.

Try Different Flavors

You can try swapping out the broccoli and cheddar with different flavor combinations. Here are some other ingredients you can try:

  • Sausage (browned)
  • Ham
  • Onion (sautéed)
  • Bell pepper (sautéed)
  • Bacon
  • Spinach (sautéed)
  • Sun dried tomatoes
  • Swiss cheese
  • Gruyere
  • Smoked mozzarella
  • Parmesan
Side view of a mini broccoli cheddar quiche cut in half.
mini broccoli cheddar quiches in a muffin tin.

Mini Broccoli Cheddar Quiches

Impress your guests with the perfect little mini broccoli cheddar quiches. Great for Easter, Mother's Day, or any brunch gathering.
Course Breakfast, Brunch
Cuisine American
Total Cost $4.74 recipe / $0.40 each
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 quiches
Calories 213kcal
Author Beth – Budget Bytes

Ingredients

Crust

  • 8 Tbsp butter, room temperature $0.80
  • 4 oz. cream cheese, room temperature $0.58
  • 1 cup + 2 Tbsp all-purpose flour $0.07

Filling

  • 2 large eggs $0.46
  • 1/2 cup milk $0.10
  • 1/4 cup grated Parmesan $0.44
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/2 lb. frozen broccoli florets, thawed $1.08
  • 4 oz. cheddar cheese, shredded $0.58

Instructions

  • Preheat the oven to 350ºF. Add the room temperature butter and room temperature cream cheese to a bowl. Use a mixer to whip them together until evenly combined.
  • Begin stirring in the flour, about ¼ cup at a time, until a dough forms. The dough should be soft, but not sticky.
  • Divide the dough into 12 equal portions (begin by dividing into four pieces, then divide each quarter into three equal-sized pieces). Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells (see step by step photos below for more help).
  • Finely chop the thawed broccoli florets (about 1.5 cups once chopped). Shred the cheddar cheese (about 1 cup shredded). Add the broccoli and cheddar to the egg mixture and stir to combine.
  • Divide the broccoli cheddar mixture between the twelve mini pie crusts. The liquid egg mixture will not fully submerge the broccoli and cheddar in the crusts, but it will puff up and fill the crust once baked.
  • Bake the mini quiches in the preheated oven for 35 minutes or until puffed in the center and golden brown around the edges.
  • Carefully transfer the baked quiches to a wire rack to cool. Serve warm, or at room temperature within two hours of baking.

Nutrition

Serving: 1mini quiche | Calories: 213kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Sodium: 259mg | Fiber: 1g
Mini broccoli cheddar quiches on a wire cooling rack.

How to Make Mini Broccoli Cheddar Quiches – Step by Step Photos

Butter and cream cheese in a bowl.

Preheat the oven to 350ºF. Add 8 Tbsp room temperature butter and 4oz. room temperature cream cheese to a bowl.

whipped butter and cream cheese in a bowl.

Use a mixer to whip the butter and cream cheese together until well combined.

Finished quiche dough after flour is added.

Begin stirring in all-purpose flour, about ¼ cup at a time, until it forms a dough (it should be similar in texture to playdough). You’ll need to add about 1 cup + 2 Tbsp flour total.

Dough being pressed into the muffin tin

Divide the dough into 12 equal-sized pieces. To do this, divide the dough into four equal-sized pieces first. From there, divide each quarater into three equal-sized pieces. Roll each piece into a ball and place them into the wells of a muffin tin. Use your fingers to press the dough down and up the sides of the muffin tin wells. Make sure to get down into the corners of the well where a lot of the dough can accumulate and get too thick.

eggs, cheese, and milk in a bowl with a whisk.

Whisk together 2 large eggs, ½ cup milk, ¼ cup grated Parmesan, ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt in a bowl.

Chopped broccoli on a cutting board.

Finely chop ½ lb. thawed frozen broccoli florets. You’ll want about 1.5 cups once chopped.

Broccoli and cheddar added to egg mixture.

Add the chopped broccoli and 1 cup shredded cheddar cheese to the egg mixture and stir to combine.

broccoli cheddar mixture being portioned into muffin tin.

Divide the mixture among the twelve mini pie crusts.

broccoli cheddar quiches in the muffin tin ready to bake.

Don’t worry if the liquid egg and milk mixture does not come all the way to the top of the broccoli and cheddar. The egg will puff up and surround the broccoli as they bake. Just try to get a fairly even amount in each one.

Baked broccoli cheddar quiches in the muffin tin.

Bake the broccoli cheddar quiches in the preheated 350ºF oven for about 35 minutes, or until puffed up and golden brown around the edges.

Mini broccoli cheddar quiches on a wire cooling rack.

Transfer the mini quiches to a wire rack to cool, then serve. The quiches should just pop right out of the muffin tin if you insert a butter knife between the tin and the side of the quiche. Just be gentle, as they will be slightly soft when hot.

broccoli cheddar quiches on a wire cooling rack, some stacked

Enjoy warm, or at room temperature within two hours of baking. Or, store in the refrigerator for 3-4 days.

The post Mini Broccoli Cheddar Quiches appeared first on Budget Bytes.

Homemade Soft Pretzels

Are you on the hunt for the perfect Homemade Soft Pretzels recipe? Learn how to make soft pretzels at home with just a few simple pantry staples. Soft pretzels are so easy to make that you might be surprised. They’re so delicious with their chewy outsi…

Are you on the hunt for the perfect Homemade Soft Pretzels recipe? Learn how to make soft pretzels at home with just a few simple pantry staples. Soft pretzels are so easy to make that you might be surprised. They're so delicious with their chewy outside and soft fluffy bread center. Whip these pretzels up...

Read More

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

Tomato and Roasted Red Pepper Soup

Quick tomato soup has always been one of my favorite comfort foods, and this time I upped the game by adding a jar of smoky roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I just love the simplicity of this Tomato and Roasted Red Pepper Soup. All you […]

The post Tomato and Roasted Red Pepper Soup appeared first on Budget Bytes.

Quick tomato soup has always been one of my favorite comfort foods, and this time I upped the game by adding a jar of smoky roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I just love the simplicity of this Tomato and Roasted Red Pepper Soup. All you need is a loaf of crusty French bread for dipping and you’ve got a simple, yet luxurious meal. #treatyourself

Originally posted 3/22/2016, updated 3/5/2022.

A ladle full of roasted red pepper soup being lifted from the pot.

Make it Creamy, or Not

The first time I made this roasted red pepper soup I finished it off with a cup of milk to make it creamy. But honestly, I tasted it before the milk and it was still a really bangin’ soup, so I decided to keep it simple. If you do want an extra creamy soup, simply add a cup of whole milk or a splash of heavy cream at the end. Do not let the soup boil after adding milk, as that can cause it to curdle.

What to Serve With Roasted Red Pepper Soup

You definitely want some sort of crusty bread, Homemade Croutons, Grilled Cheese, or Pesto Cheese Toast to dip into this awesome soup (pictured with plain pesto smeared toast). A really light and simple side salad would also be a nice way to round out this meal. If you want to get really fancy, you can drizzle a little bit of olive oil or pesto over each bowl of soup for extra color and flavor.

To make pesto toast, just mixed a little extra olive oil into the pesto to make it more spreadable, coated slices of my French bread, then baked at 400ºF for 7-8 minutes.

A piece of pesto toast dipped into a bowl of tomato and roasted red pepper soup

A ladle full of roasted red pepper soup being lifted from the pot

Tomato & Roasted Red Pepper Soup

Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper soup into a rich and flavorful soup!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $4.41 recipe / $1.10 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 1.25 cups each
Calories 134kcal
Author Beth - Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 2 Tbsp butter $0.22
  • 2 Tbsp all-purpose flour $0.02
  • 1 12oz. jar roasted red peppers, drained $1.99
  • 1 28oz. can crushed tomatoes $1.19
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp dried thyme $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups vegetable broth $0.26

Instructions

  • Dice the onion and mince the garlic. Add the onion and garlic to a soup pot with the butter and sauté over medium heat until the onions have softened.
  • Add the flour to the pot with the onions and garlic. Continue to sauté for about two minutes.
  • Transfer the onion mixture to a blender and add the roasted red peppers (drained). Purée until smooth.
  • Transfer the red pepper purée back to the soup pot. Add the crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
  • Heat the soup over medium and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.
  • Taste the soup and add salt or other seasonings to your liking. The amount of salt needed will depend on the salt content of your broth. I did not add any additional salt. Serve and enjoy!

Nutrition

Serving: 1.25cups | Calories: 134kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Sodium: 1821mg | Fiber: 4g

overhead view of a pot of roasted red pepper soup surrounded by pesto toast

How to Make Roasted Red Pepper Soup – Step by Step Photos

Onion, garlic, and butter in a soup pot

Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a soup pot with 2 Tbsp butter and sauté over medium heat until the onions have softened.

flour added to the onion, garlic, and butter in the soup pot.

Once the onions have softened, add 2 Tbs of all-purpose flour and continue to sauté for about two minutes.

onion mixture and roasted red peppers in a blender.

Transfer the onion mixture to a blender and add one drained 12oz. jar of roasted red peppers.

Blended red peppers and onions in the blender

Purée the peppers and onions together until smooth.

Peppers back in the soup pot with tomatoes, herbs and spices, and vegetable broth being poured into the pot.

Transfer the roasted red pepper mixture back to the pot. Add one 28oz. can crushed tomatoes, 1/2 tsp dried basil, ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, and 2 cups vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.

Simmered roasted red pepper soup in the pot with a spoon

Heat the soup over medium, allowing it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes. Finally, taste the soup and add salt or other seasonings to your liking (You may or may not need to add salt at the end depending on the salt content of your broth. I did not add any.)

Overhead view of a bowl of roasted red pepper soup with bread and pesto on the sides

Serve hot with bread for dipping! I garnished my bowl with a little drizzle of olive oil and some more freshly cracked pepper.

Try These Other Tomato Soup Recipes:

Roasted Red Pepper and Tomato Soup is a fast and rich weeknight comfort food perfect for dipping crusty bread or grilled cheese. - BudgetBytes.com

The post Tomato and Roasted Red Pepper Soup appeared first on Budget Bytes.