Pumpkin Cinnamon Roll Casserole

This two-ingredient simple thanksgiving dessert idea with cinnamon rolls and pumpkin is just the food inspiration you need this holiday season. An
The post Pumpkin Cinnamon Roll Casserole appeared first on Salty Side Dish Recipes.

This two-ingredient simple thanksgiving dessert idea with cinnamon rolls and pumpkin is just the food inspiration you need this holiday season. An

The post Pumpkin Cinnamon Roll Casserole appeared first on Salty Side Dish Recipes.

Monkey Bread

If you’re looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

The post Monkey Bread appeared first on Budget Bytes.

When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!

Side shot of hand pulling a piece of monkey bread out of a loaf.

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

Overhead shot of monkey bread on white plate with a few pieces picked out of it .

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

Overhead shot of monkey bread on white plate.
Side shot of hand pulling a piece of monkey bread out of a loaf.
Print

Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.
Course Dessert
Cuisine American
Total Cost ($7.53 recipe / $0.63 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cups
Calories 509kcal

Ingredients

  • 1 cup salted butter $2.40
  • 1 cup brown sugar $0.45
  • 1/3 cup heavy whipping cream $0.55
  • 2 tsp cinnamon $0.04
  • 1/2 tsp vanilla $0.36
  • 2 cans biscuit dough, 16 oz each $3.38

Instructions

  • Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.
  • Add the brown sugar to the pan.
  • Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
  • Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
  • Whisk in the vanilla and the cinnamon.
  • Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
  • Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
  • Top the Monkey Bread with any remaining caramel.
  • Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
  • Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g
Overhead shot of monkey bread on white plate.

How to Make Monkey Bread – Step By Step Photos

Overhead shot of butter browning in a pot.

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Overhead shot of brown sugar being cooked in a pot with butter.

Add the brown sugar to the pan.

Overhead shot of hand mixing caramel in a pot with a whisk.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Overhead shot of hand mixing caramel and cream in a pot with a whisk.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Overhead shot of hand stirring caramel with a whisk in a pot and a second hand adding vanilla to the pot with a measuring spoon.

Whisk in the vanilla and cinnamon.

Overhead shot of knife cutting canned biscuit rounds.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.

Overhead shot of hand dipping a biscuit piece into a bowl of caramel with pieces of biscuits and a Bundt pant next to it.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Overhead shot of raw Monkey Bread in a Bundt pan.

Top the Monkey Bread with any remaining caramel.

Overhead shot of baked Monkey Bread in a Bundt pan.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Overhead shot of monkey bread on white plate.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

The post Monkey Bread appeared first on Budget Bytes.

Pumpkin Bread

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients.

The post Pumpkin Bread appeared first on Budget Bytes.

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients. Bonus: the recipe makes enough for two loaves, so you can have it for breakfast, lunch, dinner, dessert, and a snack. (If you have self-control around baked goods, I’m in desperate need of a tutorial.)

Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.

How To Make Tender Pumpkin Bread

For a crumb that’s as tender as a love song, don’t overmix. Mixing develops gluten, the protein strands that help give your bread structure. The more you mix, the more gluten you develop, and the tougher your bread becomes.

How you combine your ingredients is also important. Mix the wet ingredients and dry ingredients in separate bowls, and then add the dry on top of the wet. Finally, fold the dry ingredients into the wet just until a batter forms. Don’t worry about lumps. Just don’t overmix.

What Else Can I Add?

This recipe is jam-packed with flavor, but it is bare bones. Add deeper flavors by substituting the water in the recipe for orange juice or apple juice. If you want to add a little texture, try mixing in a 1/2 cup of the following:

  • Pumpkin Seeds
  • Raisins
  • Chopped dehydrated apples
  • Chocolate chips (dark, milk, or white)
  • Chopped walnuts or pecans
  • Orange Zest (not a third cup, just two tablespoons)

How Can I Tell When My Pumpkin Bread Is Done?

Making a quick bread with a dense batter can be a little nerve-wracking. It can rise beautifully and look like it’s ready to serve. Then as soon as you slice into it, you find it’s underbaked. To prevent that kind of crippling letdown (I take pumpkin bread very seriously, ok?), follow these tips:

  • Place a rack in the center of your oven, so air can circulate around your pan, and bake your loaf evenly.
  • Use an oven thermometer to ensure you’re baking at the required 350°.
  • Don’t open your oven door during the bake. Opening it for even twenty seconds can cause temperatures to drop by up to 50 degrees.

To test if your loaf is done, remove it quickly from the oven and place it lightly on a heat-proof surface. Touch the top of the loaf. If the surface has a springiness to it, insert a butter knife through one of the cracks in the crust. When the knife hits the bottom of the pan, remove it and look at the blade. Is there wet batter stuck to it? Put your bread back in the oven. If it comes out clean with just a whisper of moisture, it’s ready to go.

Overhead shot of pumpkin bread in a loaf pan with two mini pumpkins next to it on a dark background.

What If I Don’t Have A Loaf Pan?

No worries! Use what you have, but be mindful that the type of pan you use will affect the baking time. You’ll need to rely on visual cues and the trusty butter knife trick. Whichever pan you use, make sure you don’t overfill it. Your bread needs room to rise. ( I feel like there’s a life lesson in there somewhere.)

How To Store Pumpkin Bread

If you have leftovers, wrap them tightly in foil, plastic, or beeswax and store them in an air-tight container at room temperature. They’ll keep up to 2 days. To store your pumpkin bread for up to 2 weeks, freeze it. First, let it cool completely, wrap it in plastic, then in foil, and place it inside an air-tight freezer-safe container.

What To Serve With Pumpkin Bread

Side shot of sliced pumpkin bread.
Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.
Print

Pumpkin Bread

Lightly scented with warming pumpkin spice, this old-fashioned pumpkin bread comes together in minutes with just a few ingredients.
Course Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine American
Total Cost $5.94 recipe / $0.37 serving)
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 321kcal

Ingredients

  • 15 oz pumpkin puree $1.99
  • 2 cups sugar* $0.78
  • 2/3 cup oil $0.53
  • 4 eggs $1.10
  • 1 tsp vanilla $0.72
  • 2/3 cup water $0.00
  • 4 cups sifted flour $0.49
  • 1/2 tsp baking powder $0.08
  • 1 tsp baking soda $0.02
  • 2 tsp salt $0.08
  • 2 tsp pumpkin spice $0.10
  • 1 tsp butter, for greasing $0.05

Instructions

  • Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
  • In a large bowl, mix the pumpkin puree, sugar, oil, eggs, vanilla, and water.
  • Add the dry ingredients on top of the wet ingredients.
  • Mix the dry ingredients lightly into the wet, just until a batter forms. Small lumps are ok.
  • Split the batter between the two greased loaf pans and smooth the top.
  • Bake for about an hour, or until a knife inserted into the crack in the loaf's top crust hits the bottom of the pan and comes out clean.

See how we calculate recipe costs here.

Notes

*While sugar is technically a dry ingredient, in some types of batters (like cake and quick bread batters), it is treated as a wet ingredient.  Dissolving the sugar in the wet ingredients helps to weaken gluten-forming proteins, so you don’t get chewy pumpkin bread. 

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Sodium: 393mg | Fiber: 2g
Side shot of sliced pumpkin bread.

How to Make PumPkin Bread – Step by Step Photos

Overhead shot of dry ingredients in a white bowl.
Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
Overhead shot of wet ingredients in a white bowl.

In a large bowl, mix pumpkin puree, sugar, oil, eggs, vanilla, and water.

Overhead shot of dry ingredients being dumped on top of wet ingredients.

Add the dry ingredients on top of the wet ingredients.

Overhead shot of whisk mixing pumpkin bread batter in a white bowl.

Mix the dry ingredients lightly into the wet, just until a batter forms. 

Overhead shot of two loaf pans of pumpkin bread. batter.

Split the batter between the two greased loaf pans and smooth the top.

Overhead shot of two loaves of finished pumpkin bread.

Bake for about an hour, or until a knife inserted into the crack in the loaf’s top crust hits the bottom of the pan and comes out clean. Allow the loaf to cool before taking it out of the loaf pan. Slice it up and enjoy!

Other Easy Quick Breads

The post Pumpkin Bread appeared first on Budget Bytes.

Creamed Cottage Cheese with Honey

Creamed cottage cheese with honey is so delicious that you will find yourself on this blend weekly after trying it. Originally made
The post Creamed Cottage Cheese with Honey appeared first on Salty Side Dish Recipes.

Creamed cottage cheese with honey is so delicious that you will find yourself on this blend weekly after trying it. Originally made

The post Creamed Cottage Cheese with Honey appeared first on Salty Side Dish Recipes.

Hot Honey Cornbread

The days of dry, crumbly cornbread are over. Check out this recipe for succulent, sweet, and spicy Hot Honey Cornbread.

The post Hot Honey Cornbread appeared first on Budget Bytes.

Life’s too short for dry, crumbly cornbread. That’s why you need this recipe for succulent Hot Honey Cornbread. I know succulent is a word not usually used to describe a product that often feels like you’re gobbling handfuls of sawdust. However, this recipe has a triple threat of ingredients that add moisture and mouth feel: honey, butter, and sour cream. Beth and I worked our way through most of a loaf in an afternoon, so I speak from experience when I say it’s hard not to eat it all in one sitting.

What Kind Of Cornbread Is This?

Cornbread can go one of two ways- crumbly or cake-like. This recipe is for the latter. Sour cream and butter add moisture to the batter. As does the melted hot honey butter that’s drizzled over the finished cornbread. The results are a cake-like sweetened cornbread with small bursts of heat from red pepper flakes.

How To Bake Tender Cornbread

Follow these simple rules for a Hot Honey Cornbread you’re proud to serve to the VIPs in your life:

  • Dry goes into wet, always. Dry ingredients weigh less than wet ingredients, so you will have to mix less to incorporate them into wet. Dumping wet ingredients into dry results in clumping, which means more mixing, and you never want to overmix—more on that below.
  • Learn to fold. Folding is a simple technique that creates an airy batter. Use a large rubber spatula to cut down through the center of the dry mixture until your spatula hits the bottom of the bowl. Next, scoop the wet ingredients at the bottom of the bowl and bring them back up to the top of the dry mixture. Rotate the bowl a quarter turn, and continue folding until the mixture just barely comes together.
  • Don’t over-mix. Just don’t do it. Count out your strokes if you have to, and try to keep them under twenty. Overmixing develops gluten. Granted, the acidity of the sour cream helps create a tender crumb, so if you choose to ignore my warning, at least it won’t be a total disaster.
  • Don’t overbake. As soon as you see the sides of the cornbread pull from the pan, it’s overdone. The cornbread continues to cook once it’s out of the oven, so you must remove it before it’s done. If you have a thermometer, pull the cornbread once the internal temperature reaches 190°. If you don’t have a thermometer, insert a toothpick into the center. When you pull it out, if you see clumps of batter, it’s not done. But if you see a thin veil of moisture, it is ready to go.
Overhead shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.

Store HOT HONEY Cornbread

Wrap leftovers tightly with aluminum, plastic, or beeswax. Then place in an air-tight container and leave at room temperature in a dark place (like a cabinet or a bread box) for up to 3 days. You can also refrigerate leftovers (wrapped and in an air-tight container) for up to 5 days. To freeze, wrap the cornbread in a single layer in plastic and then in aluminum. Finally, place the double-wrapped cornbread in an air-tight container. It will stay fresh for up to 3 months.

What To Serve With Cornbread

Side shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.
Side shot of hot honey butter being drizzled on cornbread slice.
Print

Hot Honey Cornbread

This is the cornbread recipe you need to make! Hot honey, butter, and sour cream create a succulent cake-like crumb with just a touch of spicy sweetness.
Course Appetizer, Bread, Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.76 recipe / $0.59 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
Calories 387kcal

Ingredients

  • 12 Tbsp butter, divided $1.78
  • 2 Tbsp honey $0.37
  • 1/2 tsp red pepper flakes $0.09
  • 2 eggs $0.36
  • 1 1/4 cup sour cream $1.49
  • 1 cup cornmeal $0.37
  • 1 cup all-purpose flour $0.13
  • 1 1/2 tsp salt $0.05
  • 2 tsp baking powder $0.12

Instructions

  • Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted, then mix.
  • In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
  • In a 10-inch cast iron skillet, melt the remaining butter. In a separate large bowl, add the melted butter, leaving about 2 tablespoons in the cast iron pan. Add the sour cream to the butter and mix. Add the eggs and incorporate thoroughly.
  • Add the dry ingredients to the wet ingredients and fold them together until a batter forms.*
  • Swirl the cast iron skillet to cover the bottom and sides with butter, and then add the batter.
  • Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.

See how we calculate recipe costs here.

Notes

* Use a large rubber spatula to fold. First, cut through the center of the bowl with the edge of the spatula. When the spatula hits the bottom of the bowl, twist it to the right to scoop the wet ingredients, and bring the spatula back up to the top of the bowl, where the wet will mix with the dry. Rotate the bowl a quarter turn. Repeat.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Sodium: 707mg | Fiber: 2g
Side shot of hot honey butter being drizzled on cornbread.

How to Make HOT HONEY CORNBREAD – Step by Step Photos

Overhead shot of a spoon mixing hot honey butter in a small white bowl.
Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted, then mix.
Overhead shot of dry ingredients.
In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
Overhead shot of wet ingredients.
In a 10-inch cast iron skillet, melt the remaining butter. In a separate large bowl, add the melted butter, leaving about 2 tablespoons in the cast iron pan. Add the sour cream to the butter and mix. Add the eggs and incorporate thoroughly.
Overhead shot of wet and dry ingredients being combined.

Add the dry ingredients to the wet ingredients. Use a large rubber spatula to cut through the center of the dry ingredients, scoop up the wet ingredients, then bring them to the top and fold the wet over the dry. Rotate the bowl a quarter turn, and repeat.

Overhead shot of cornbread batter in a cast iron skillet.

Swirl the cast iron skillet to cover the bottom and sides with the remaining two tablespoons of melted butter, and then add the batter. Use the spatula to smooth the surface of the batter.

Overhead shot of hot honey butter being drizzled onto baked cornbread in a cast iron skillet.

Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.

Overhead shot of cornbread in a cast iron skillet.
Finally, spread the hot honey butter over the top of the cornbread to glaze the entire loaf. Serve family style in the skillet. Or slice it and serve in individual portions.
Overhead shot of cornbread in a cast iron skillet with a wedge taken out.

The post Hot Honey Cornbread appeared first on Budget Bytes.

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.

The post Baked Pumpkin Pie Oatmeal appeared first on Budget Bytes.

If you’re the type to love anything and everything pumpkin pie flavored, you’re going to LOVE this Pumpkin Pie Baked Oatmeal. It’s got all the goodies of pumpkin pie baked right into your breakfast oats. …But with a lot less sugar so you won’t get a sugar crash at 10am. ;)

Overhead view of baked pumpkin pie oatmeal in the baking dish being scooped with a wooden spoon.

What is Baked Oatmeal?

Baked oatmeal is just oats that have been baked into a custard-like mixture. So think of bread pudding but made with oats instead of chunks of bread. They’re soft (not crunchy like the photos sometimes appear), warm, and very moist. Baked oats are more firm than traditionally cooked oats because they contain eggs and less liquid, but they still remain soft.

WhAT KIND OF OATS TO USE

I find that old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and will create a pretty mushy end texture. Steel-cut oats require more moisture and a longer cooking time, so they will not work in this recipe. Old-fashioned rolled oats are the perfect mix between good texture and quick cooking!

How to Serve Baked Pumpkin Pie Oatmeal

I absolutely love eating this pumpkin pie oatmeal cold every morning, but you can also reheat it in the microwave and eat it warm. Try drizzling a little maple syrup over top, sprinkling on a few chopped nuts, or even adding a dollop of whipped cream for an extra dessert-like finish.

How to Store Baked Oatmeal

This is a bake once, eat all week type of meal. After baking I divide the pumpkin pie baked oatmeal into single portions, then store them in the refrigerator for 4-5 days or freeze them for up to a few months. If you plan to freeze some of your baked oatmeal, chill it completely in the refrigerator first, then transfer it to the freezer.

Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Print

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.
Course Breakfast
Cuisine American
Total Cost $3.84 recipe / $0.64 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 285kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can pumpkin purée $1.99
  • 1/2 cup brown sugar $0.32
  • 2 large eggs $0.36
  • 1/2 Tbsp pumpkin pie spice $0.15
  • 1/2 tsp vanilla extract $0.29
  • 1/4 tsp salt $0.02
  • 3/4 tsp baking powder $0.03
  • 1 1/2 cups milk $0.36
  • 2 1/2 cups old fashioned rolled oats $0.32

Instructions

  • Preheat the oven to 375ºF. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth.
  • Add the milk and whisk until smooth again.
  • Stir the dry oats into the pumpkin mixture.
  • Pour the oats into an 8×8-inch baking dish.
  • Bake the oats in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
  • Serve hot right out of the oven or refrigerate until ready to serve. The baked oats can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 285kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Sodium: 208mg | Fiber: 6g
close up of pumpkin pie oatmeal being scooped out of the baking dish.

How to Make Pumpkin Pie Oatmeal – Step By Step Photos

Custard ingredients without milk, in a bowl.

Preheat the oven to 375ºF. In a bowl, whisk together one 15oz. can of pumpkin purée, ½ cup brown sugar, 2 large eggs, ½ tablespoon of pumpkin pie spice, ¾ tsp baking powder, ½ tsp vanilla extract, and ¼ tsp salt.

Milk being poured into the bowl.

Add 1.5 cups milk and whisk until smooth again.

Dry oats added to the pumpkin custard mixture.

Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.

Final pumpkin oatmeal mixture mixed together in the bowl.

This is what the mixture should look like, once mixed.

pumpkin pie oatmeal mixture in a baking dish.

Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.

Baked pumpkin pie oatmeal in the baking dish.

Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.

Baked pumpkin pie oatmeal in a bowl with nuts and milk.

Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.

side view of a bowl of baked pumpkin pie oatmeal.

The post Baked Pumpkin Pie Oatmeal appeared first on Budget Bytes.

Ricotta Pancakes

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

The post Ricotta Pancakes appeared first on Budget Bytes.

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

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

Why would I add Ricotta to a pancake?

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

Do I Have To Whip Egg Whites?

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

ADDITIONAL INGREDIENTS YOU CAN ADD TO RICOTTA PANCAKE BATTER

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

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

Can I make RICOTTA PANCAKE batter ahead of time?

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

How To Store, Thaw, and Reheat Ricotta Pancakes.

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

What Can I Serve RICOTTA Pancakes With?

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

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

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

Equipment

Ingredients

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

Instructions

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

See how we calculate recipe costs here.

Notes

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

Nutrition

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

How to Make RICOTTA PANCAKES – Step by Step Photos

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

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

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

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

Overhead shot of wet ingredients in a white bowl.

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

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

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

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

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

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

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

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

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

Overhead shot of pancake cooking in a pan.

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

Overhead shot of cooked pancake in a pan.

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

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

The post Ricotta Pancakes appeared first on Budget Bytes.

Blueberry Sauce

Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.

The post Blueberry Sauce appeared first on Budget Bytes.

Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Overhead shot of blueberry sauce in a serving bowl with spoon in it.

Can I Use This Recipe With Other Berries?

You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.
Side shot of blueberry sauce in a serving bowl with spoon in it.

Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Course Breakfast, Dessert
Cuisine American
Total Cost ($4.54 recipe / $0.28 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 2 Tbsp each
Calories 37kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups frozen blueberries $3.99
  • 1/2 cup sugar $0.22
  • 1 lemon $0.30
  • 1 Tbsp corn starch $0.03
  • 3/4 cup water, divided $0.00

Instructions

  • Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
  • When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
  • Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g
Side shot of blueberry sauce in a serving bowl with spoon in it.

How to Make Blueberry Sauce – Step by Step Photos

Overhead shot of sugar and water being added to blueberries.

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

Overhead shot of a hand holding a lemon while a second hand zests it.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.

Overhead shot of hand holding a spoon and mashing blueberries in a pot.

It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.

Overhead shot of lemon and cornstarch being added to blueberry sauce.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Overhead shot of blueberry sauce in a pan with finger checking sauce thickness on the back of a spoon.

Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!

Overhead shot of blueberry sauce in a serving bowl.

The post Blueberry Sauce appeared first on Budget Bytes.

Easy Soda Bread

This easy soda bread recipe is budget-friendly and endlessly adaptable. It’s also a stone-cold stunner. It got props from Gordon Ramsay!

The post Easy Soda Bread appeared first on Budget Bytes.

When I couldn’t afford a $4 loaf of bread on my $10-a-day food budget, I turned to soda bread. I would make a loaf every morning, slice it, and top it with scrambled eggs, mashed avocado, or butter. I’d serve it as a partner in crime with simple salads and soups. I even used it on an episode of MasterChef (I competed on Season 3), and Gordon Ramsay loved it. This recipe is very easy to put together and incredibly budget-friendly. Get ready to put this one in heavy rotation!

What’s Special About Soda Bread?

Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.

What You Need

You need just 4 ingredients to make soda bread: flour, baking soda, a little salt, and buttermilk. The baking soda reacts with the acidity of the buttermilk, creating tiny bubbles in the dough, giving soda bread its signature texture. You don’t even need to knead it. It’s so easy that I could make it with a two-year-old at my knees screaming for Yo Gabba Gabba. (If you are currently sharing space with a two-year-old, my thoughts and prayers are with you. #neveragain)

Why Don’t You Need To Knead It?

You knead bread to develop gluten strands, rubberband-like proteins that help bread rise. They create a net that traps all of the gas developed by bread made with yeast. Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it.

Where Does This Recipe Come From?

Many cultures worldwide make some form of soda bread, and it is thought to have been created by Native Americans. However, the most commonly known recipe is for Irish soda bread. It became a popular recipe in Ireland during the famine when bread had to be made from cheap ingredients: soft wheat flour, salt, baking soda, and sour milk.

What Else Can I Add To Soda Bread?

Traditionally, Irish soda bread is just four ingredients. But Irish Americans add currants or caraway seeds to the dough. You can also add a few teaspoons of citrus zest or your favorite fresh herbs. For a fun twist, try it with Everything Bagel seasoning. It’s truly a blank canvas, so don’t be scared to experiment with your favorite flavors.

What To Serve With Soda Bread

Soda bread is perfect for sopping up that last bit of sauce or stew. For a perfect pairing, check out these recipes.

Overhead shot of baked easy soda bread sliced and buttered on parchment.

Easy Soda Bread

This Easy Soda Bread recipe is budget-friendly, and endlessly adaptable. It's also a stone-cold stunner. It got props from Gordon Ramsay!
Course Breakfast, Dinner, Lunch
Cuisine Irish
Total Cost $0.66 recipe / $0.08 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 132kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.27
  • 1/2 tsp baking soda $0.01
  • 1/2 tsp salt $0.06
  • 1 cup buttermilk* $0.32

Instructions

  • Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
  • Form a well in the center of the flour mixture and fill the well with the buttermilk.
  • Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
  • Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
  • Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
  • Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Notes

*If you don’t have buttermilk, simply take a cup of milk and add one tablespoon of vinegar to it to create your own buttermilk. I usually use distilled white, but any vinegar will do. You can also use citrus juice.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Sodium: 246mg | Fiber: 1g

How to Make Easy Soda Bread – Step by Step Photos

Set a rack in the middle of your oven and preheat to 450°F. Mix the the 2 cups of flour, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a large bowl until they are fully incorporated.

Form a well in the center of the flour mixture and fill the well with the buttermilk.

Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.

Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.

Place the loaf in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.

Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Overhead shot of baked easy soda bread sliced on parchment.

Enjoy the warm, cozy soda bread with a thick smear of butter and your favorite bowl of soup!

Check Out These Other Easy Bread Recipes:

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