Vegan Chai-Spiced Coffee Creamer

Your mornings are about to get a LOT cozier thanks to our new chai-spiced coffee creamer. Made with dairy-free milk, maple syrup, and warming spices in a blender in just 5 minutes, it’s like having a coffeehouse in the comfort of your own home! 
A…

Vegan Chai-Spiced Coffee Creamer

Your mornings are about to get a LOT cozier thanks to our new chai-spiced coffee creamer. Made with dairy-free milk, maple syrup, and warming spices in a blender in just 5 minutes, it’s like having a coffeehouse in the comfort of your own home! 

Add this EASY, versatile creamer to black tea for a quick chai latte, to a cup of coffee for a dirty chai, or to roasted dandelion root tea for a cozy, caffeine-free option.

Vegan Chai-Spiced Coffee Creamer from Minimalist Baker →

Maple Almond Buckwheat Granola

There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!
Thi…

Maple Almond Buckwheat Granola

There’s a new sweet snack on the block and it’s stealing our hearts! This crunchy, maple-infused buckwheat granola is nutty, perfectly sweet, and totally oat-free (we see you, oat-free friends!). Oh, and accidentally oil-free, too!

This new twist has all the snackable perfection you know and love about the classic but with an epic flavor duo: cherry + almond. Just 9 ingredients and 30 minutes required! Let us show you how it’s done!

Maple Almond Buckwheat Granola from Minimalist Baker →

French Toast

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast.

The post French Toast appeared first on Budget Bytes.

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

INGREDIENTS FOR FRENCH TOAST

Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!

  • Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
  • Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
  • Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
  • Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
  • Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
  • Salt – Balances the sweetness of the sugars in the milk.
  • Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
  • Cooking Oil – Raises the smoke point of butter and prevents it from burning.
  • Sugar – Helps brown and caramelize the outer layer of French toast.

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

How To Make Perfect French Toast

No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection: 

  • The Bread:  Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
  • The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
  • The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
  • The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
Side view of four slices of french toast stacked on a white plate.
Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.
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French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!
Course Breakfast
Cuisine American
Total Cost $3.69 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 2 slices each
Calories 340kcal

Ingredients

  • 8 slices stale bread, thick slices with a dense crumb $1.04
  • 3 large eggs* $1.25
  • 1 cup milk $0.69
  • 1 tsp vanilla extract $0.05
  • 1/2 tsp cinnamon $0.01
  • 1 pinch salt $0.01
  • 5 Tbsp butter $0.62
  • 1 Tbsp cooking oil $0.01
  • 1 tsp sugar $0.01

Instructions

  • Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
  • Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
  • Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
  • Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
  • When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g
Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

How to Make French toast – Step by Step Photos

Custard ingredients all added to a white bowl with milk being poured in.

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Overhead shot of butter melted and foamed in a pan.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Hand dipping slice of bread into custard mixture in a white bowl.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

A hand sprinkling sugar over two slices of french toast cooking in a pan.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

Two pieces of french toast in a pan after cooking.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

The post French Toast appeared first on Budget Bytes.

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.
Imagine: a creamy, …

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.

Imagine: a creamy, chai-spiced cashew custard with a crackly, caramelized top. Simple methods and just 10 ingredients required for this elegant dessert. Let’s brûlée!

What is Crème Brûlée?

The first known recipe for crème brûlée, which translates to “burnt cream,” appears in a French cookbook from 1691.

Vegan Chai-Spiced Crème Brûlée from Minimalist Baker →

Snickerdoodles

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles.

The post Snickerdoodles appeared first on Budget Bytes.

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles. The best part is that you probably already have everything you need to make a quick batch right in your pantry!

Overhead shot of snickerdoodles next to a glass of milk.

What Is A Snickerdoodle?

A snickerdoodle is a sugar cookie made with cream of tartar. The dough is rolled in cinnamon sugar before baking, creating a crackly pattern all over the surface as it cooks. Some historians say the snickerdoodle scored its name from the German term schnecke knödel which translates to “snail dumpling.” Others say the cookie was named by New England cooks that loved to give baked goods goofy names. Either way, it’s a must-have recipe in your cookie arsenal.

Why Cream Of Tartar?

Cream of tartar stops the sugar in the dough from crystalizing, yielding a chewy cookie instead of a crunchy one. It’s also what gives snickerdoodles their signature tang. Since most snickerdoodle recipes use a combination of cream of tartar and baking soda, I used baking powder to reduce the list of ingredients. Baking powder is a combination of baking soda and cream of tartar, with a touch of cornstarch thrown in to keep the two powders from clumping.

Overhead shot of a hand holding two snickerdoodle cookie halves and showing off the inside crumb.

How To Know When Snickerdoodles Are Done

Snickerdoodles are made from pale white cookie dough, so it can be hard to tell when they’re done, as their color won’t deepen much. It’s best to set a timer, so you don’t have to play a guessing game about when to pull your cookies from the oven. There are also two visual cues that you can look out for:

  • the edges darken a touch
  • the top of the cookie will crack slightly

Can I Freeze The Dough?

You can absolutely freeze snickerdoodle dough. First, shape it into two-inch dough balls, but do not roll it in the cinnamon sugar mixture. Freeze the balls on a sheet pan in a single layer, and once they are frozen solid, place them in an airtight container. Separate layers with parchment paper. Defrost them in the fridge in a single layer. When you are ready to bake, roll them in the cinnamon sugar.

How To Store Snickerdoodles

You have two options for storing snickerdoodles: keep them at room temperature or freeze them. Avoid refrigerating the cookies, as it can dry them out and dull their flavor. Wait for the cookies to cool completely before storing them in an air-tight container lined with a paper towel to soak up moisture. They’ll stay fresh on your countertop for up to five days and in your freezer for up to six months.

Overhead shot of snickerdodle cookies, with one cookie with a bite taken out of it.
Overhead shot of snickerdoodles.
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Snickerdoodles

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy cinnamon-sugar-crusted snickerdoodles.
Course Dessert
Cuisine American
Total Cost ($3.83 recipe / $0.24 serving)
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings 16 cookies
Calories 205kcal

Ingredients

  • 8 Tbsp salted butter, softened $1.20
  • 1 1/4 cups granulated sugar, divided $0.40
  • 1/4 cup brown sugar $0.18
  • 2 large eggs $0.78
  • 1 tsp vanilla extract $0.57
  • 2 tsp baking powder* $0.13
  • 1/2 tsp salt $0.03
  • 2 1/2 cups all-purpose flour, sifted $0.30
  • 1 Tbsp cinnamon $0.24

Instructions

  • Place a rack in the center of your oven and preheat to 325°F. Add the softened butter, 1 cup of granulated sugar, and the brown sugar to a bowl.
  • Mix with a hand beater or stand mixer until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.
  • Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the vanilla. Mix to incorporate.
  • In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.
  • Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll each ball in the cinnamon sugar twice.
  • Bake for 5 minutes. Rotate the sheet pan front to back. Bake for 4 to 5 minutes more or until the sides of the cookies deepen in color. Wait a few minutes before placing them on a cooling rack.

See how we calculate recipe costs here.

Notes

*Use aluminum-free baking powder; otherwise, you will have a metallic aftertaste. If you don’t have baking powder, you can make your own with 1/2 tsp baking soda, 1/2 tsp cornstarch, and 1 teaspoon cream of tartar.

Nutrition

Serving: 1cookie | Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Sodium: 180mg | Fiber: 1g
Overhead shot of snickerdoodles.

How to Make Snickerdoodles – Step by Step Photos

White sugar and brown sugar with softened butter in a white bowl.

Place a rack in the center of your oven and preheat to 325°F. Add 1 cup of softened butter, 1 cup of granulated sugar, and 1/4 cup of brown sugar to a bowl.

Creamed butter in a white bowl.

Mix with a hand beater until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.

Egg and vanilla being mixed into creamed butter in a white bowl.

Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the teaspoon of vanilla. Mix to incorporate.

Dry ingredients being mixed into wet ingredients.

In a separate bowl, mix the 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 1/2 cups of sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.

Balls of snickerdoodle dough being rolled in cinnamon sugar.

Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll all of the cookie dough balls in the cinnamon sugar mixture once. Then repeat.

Eight baked snickerdoodles in a sheet pan.

Bake for 5 minutes. Rotate the sheet pan front to back. Bake for an additional 4 to 5 minutes or until the sides of the cookies deepen in color, and the tops have a distinctive crackle pattern. Cool the cookies on the sheet pan for a few minutes before using a spatula to place them on a cooling rack. Try not to eat them all in one sitting! (Beth and I failed.)

Overhead shot of a hand holding a stack of snickerdoodle cookies.

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Cinnamon Canneles

Homemade Cinnamon Canneles

A cannele is a classic French pastry that is completely unique in both its flavor and texture. Sometimes described as a handheld creme brulee, they have a crisp and darkly caramelized exterior, yet have a surprisingly dense and custardy interior. Canneles are typically flavored with vanilla and rum, both of which are …

The post Cinnamon Canneles appeared first on Baking Bites.

Homemade Cinnamon Canneles

A cannele is a classic French pastry that is completely unique in both its flavor and texture. Sometimes described as a handheld creme brulee, they have a crisp and darkly caramelized exterior, yet have a surprisingly dense and custardy interior. Canneles are typically flavored with vanilla and rum, both of which are a good match for any custardy dessert. These Cinnamon Canneles do include vanilla, but cinnamon is the primary flavoring, adding a delicious aroma and warm spice to this classic French favorite. For me, the cinnamon adds a nod to one of my other favorite pastries – a churro – which also has a wonderful combination of crisp exterior, tender interior and lots of cinnamon!

The recipe is very straight forward and it should only take you a few minutes to whip it up, so there is very little hands-on time with this recipe. The batter for canneles isn’t difficult to make, however it does need to be prepared well in advance and rested for at least 24 hours – and up to 48 hours, if you are running a bit late! – before baking to ensure that the pastries have the proper texture when baked.

How to Make Cinnamon Canneles

At first glance, you’ll notice that there is more vanilla than cinnamon. The cinnamon – especially if yours is relatively fresh (toss old spices and replace them with fresh for best results – is so aromatic that you simply don’t need quite as much. There is a generous splash of rum in the batter, too. The alcohol will bake off and it will only add to the complexity of the vanilla in the end. Use an aged or dark rum, rather than a white rum, for the best flavorful results.

The canneles have a very long baking time, which allows their exteriors to become dark brown and deeply caramelized. Traditional cannele molds are made from metal and they are greased with beeswax to ensure that the pastries don’t stick. I prefer to use silicone molds, as they are much less expensive and much easier to use. Silicone is already nonstick, so you don’t need to fuss with wax, and the canneles will brown and crisp very nicely in the molds. If you’re making these at a professional level, then splurging on the beautiful, traditional molds is worth it, but silicone is a fantastic option for me and most other home bakers.

How to Make Cinnamon Canneles

Canneles are at their best when they are fresh out of the oven, just cool enough to handle. You’ll really smell eggy custard and cinnamon when you unmold them, and will pick up caramel and vanilla when you take that first bite. They’re delicious! Bake up a batch the next time you’re entertaining for brunch or want to serve up a dessert that’s a little out of the ordinary. If you don’t eat them all the first day (which I recommend!), warm them up for a few minutes in the oven before serving to crisp them up a bit before serving leftovers.

Cinnamon Canneles
2 cups whole milk
2 tbsp butter
1 cup cake flour
1 cup + 2 tbsp sugar
2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
3 tablespoons rum

Day 1
In a small saucepan, bring milk and butter just to a simmer.
In a large bowl, sift together cake flour, sugar, cinnamon and salt. Whisk in eggs, egg yolks, vanilla extract and rum until smooth.
Remove the milk from the heat and slowly stream in the hot milk while whisking to create a smooth batter. Strain batter into a large measuring cup and refrigerate for 24-48 hours. You should have approximately 4 cups of batter.

Day 2
Preheat oven to 425 F. Place an eight-cavity silicone cannele mold on a baking sheet. Whisk the batter gently in case it has separated, then fill 8 cavities, leaving about 1/3-inch of room at the top of each cavity.
Bake for 15 minutes, then reduce the oven temperature to 350F and bake for 60-70 minutes, until canneles are very dark brown. Allow canneles to cool for at least 20 minutes in the molds, then turn out onto a wire rack to cool to room temperature. Clean the molds and repeat with remaining batter (if baking in batches).

Makes 16.

The post Cinnamon Canneles appeared first on Baking Bites.

No-Bake Cinnamon Roll Bites

Craving cinnamon rolls but not ready to commit to the hours of wait time? SOLUTION: no-bake cinnamon rolls! These naturally sweetened treats combine the ease of energy bites with the flavor of cinnamon rolls. Not to mention, how cute are they?!
They’re…

No-Bake Cinnamon Roll Bites

Craving cinnamon rolls but not ready to commit to the hours of wait time? SOLUTION: no-bake cinnamon rolls! These naturally sweetened treats combine the ease of energy bites with the flavor of cinnamon rolls. Not to mention, how cute are they?!

They’re the perfect treat for lunch boxes and mid-day energy slumps. Just 8 ingredients, 20 minutes, and 1 food processor required! Let’s get rolling.

No-Bake Cinnamon Roll Bites from Minimalist Baker →

Cinnamon Vanilla Dandelion Tea Latte

Trying to cut back on caffeine but miss your beloved morning ritual of pouring a hot cup of joe? It doesn’t have to be that way. Enter this CREAMY, warming dandelion latte. It has all the flavor of your favorite latte with the added benefits of dandeli…

Cinnamon Vanilla Dandelion Tea Latte

Trying to cut back on caffeine but miss your beloved morning ritual of pouring a hot cup of joe? It doesn’t have to be that way. Enter this CREAMY, warming dandelion latte. It has all the flavor of your favorite latte with the added benefits of dandelion root tea! 

Made in 5 minutes with just 5 ingredients and a blender. It doesn’t get easier than that. Start your kettles and let us show you how it’s done!

Cinnamon Vanilla Dandelion Tea Latte from Minimalist Baker →

Creamy Vanilla Millet Porridge

We love oatmeal, but creamy millet porridge? Oh yeah, we’re doing it. This creamy and comforting porridge is like oatmeal’s different-but-cool sibling — it’s a familiar but new and delicious way to enjoy whole grains at breakfast (or anytime)! 
Th…

Creamy Vanilla Millet Porridge

We love oatmeal, but creamy millet porridge? Oh yeah, we’re doing it. This creamy and comforting porridge is like oatmeal’s different-but-cool sibling — it’s a familiar but new and delicious way to enjoy whole grains at breakfast (or anytime)! 

This porridge is vegan and gluten-free, and keeps well, making it perfect for meal prep! And, it requires just 5 ingredients, 1 pot, and 30 minutes, friends.

Creamy Vanilla Millet Porridge from Minimalist Baker →

Caramelized Cinnamon-Spiced Pears (8 Minutes!)

Perfectly tender and subtly spiced pears in just 8 minutes? Yes, please! These caramelized sautéed pears are a warming, versatile addition to porridge (recipe coming soon), oatmeal, waffles, pancakes, yogurt, ice cream, and more.
Made with just 5 simpl…

Caramelized Cinnamon-Spiced Pears (8 Minutes!)

Perfectly tender and subtly spiced pears in just 8 minutes? Yes, please! These caramelized sautéed pears are a warming, versatile addition to porridge (recipe coming soon), oatmeal, waffles, pancakes, yogurt, ice cream, and more.

Made with just 5 simple ingredients in 1 pan, they’re the perfect quick and classy treat. Let us show you how it’s done!

Caramelized Cinnamon-Spiced Pears (8 Minutes!) from Minimalist Baker →