Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout …
Welcome to another minimal effort, BIG flavor dish! This quicker-than-takeout sesame tofu is baked to crispy perfection and coated in a drool-worthy, sweet + spicy + garlicky sauce. It might have you questioning whether you’ll ever be ordering takeout again!
Pair with rice and steamed veggies for a simple, 30-minute meal that’s vegan, gluten-free, and naturally sweetened. Let’s make it!
Recipe Inspiration
This recipe is inspired by Sesame Chicken, which is commonly found in Chinese restaurants in the US and Canada (source).
When it’s game day, there’s no food I crave more than spicy, saucy Buffalo Wings! I always thought they’d be such a pain to make, but baking them in the oven makes the process so easy. This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.
Why Make Buffalo Wings?
Even on Wing Wednesday, buffalo wings can still be pricey. The price per wing really adds up, and I knew there must be a better and cheaper way. It turns out that making them at home was the solution to my wing woes! Seasoned with classic spices like paprika, garlic, and onion, these wings already have so much flavor. Once tossed in that creamy, buttery Buffalo Sauce, you’ll be wondering why you never made them at home before!
Ingredients for Buffalo Wings
Cornstarch: A bit of cornstarch helps keep the wings crispy.
Spices: Paprika, smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt add so much flavor to the wings. Keep the garlic powder handy for the sauce, too!
Cooking Oil: You’ll need just enough to drizzle over the wings so they crisp up in the oven. Canola or vegetable oil both work well here.
Chicken Wings: Wings or drumettes both work for this recipe, so choose one type or both for variety.
Butter: Unsalted butter makes the sauce thick and creamy.
Franks RedHot Sauce: Hot sauce is the one ingredient you’ll want to splurge a bit on. It gives these wings their signature flavor and spice! Use the leftovers to make Spinach Artichoke Dip.
Worcestershire Sauce: This umami sauce adds depth to the buffalo sauce.
Pat the wings dry before seasoning them to remove excess moisture.
Don’t skip the cornstarch. Tossing the wings in cornstarch helps bring moisture to the surface, leading to ultra-crispy wings.
Bake the wings on a wire rack to allow the hot air to circulate evenly around them. This will crisp the wings on all sides!
If making ahead, wait to toss the wings in the sauce until just before serving.
How To Store Leftovers
Once baked and cooled, store leftover buffalo wings in an air-tight container in the refrigerator for up to 3 days. Freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to an air-tight container to store for up to 3 months. Reheat on a wire rack set in a baking sheet in a 350°F oven for 7-10 minutes if refrigerated or 15-20 minutes if frozen.
Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.
Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp pepper, and 1/2 tsp salt.
Pat 2.5 lbs. of chicken wings dry, then place them in a bowl. Drizzle 1 Tbsp cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
While the wings are in the oven, melt 4 Tbsp butter in a small saucepot over medium heat, then add the remaining ingredients (1/2 cup hot sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder).
Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.
These buffalo wings are crispy, spicy, and so delicious– everything you want in a wing recipe!
We’re taking the stress out of worrying about “what’s for dinner” this week and making this quick and easy Chicken Stir Fry recipe. It includes lots of chicken, tons of veggies, and THEE best sweet and savory stir fry sauce! It’s also perfect for using up vegetables that you already have on hand in your fridge or freezer. Not only is it great to add to your weekly dinner rotation, but it also makes a lot, so it’s perfect for meal prep! #winning
Why I Love Stir Fry Recipes
I make stir fry recipes quite often because it helps take away the mental stress of worrying about what to cook for dinner. They’re quick, easy to make, and super versatile so you can always switch things up. Just pick your favorite protein, a mix of vegetables, make a yummy stir fry sauce, and dinner is ready in about 30 minutes!
Ingredients For Chicken Stir Fry
Here’s what we used to make this easy chicken stir fry recipe:
Chicken Breasts: I use boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
Vegetables: This is where you can really be flexible. I used a combination of broccoli, carrots, red bell pepper, and onion for this stir fry. But feel free to choose different vegetables based on your budget, what’s in season, or what’s in your fridge. Sometimes I’ll use just one or two vegetables because that’s what I currently have on hand. Some other great veggie options are green beans, zucchini, mushrooms, snap peas, or different color bell peppers.
Stir Fry Sauce: A good stir fry sauce will definitely bring the entire dish together. I used our same stir fry sauce from our Vegetable Stir Fry recipe as a base, because it’s sooo good, increased the measurements slightly to make it extra saucy, and added a touch of sriracha sauce for just a little kick!
Stir-Fry Recipe Tips
Make the stir fry sauce first. Stir fry recipes cook fast, so you want the sauce to be ready when it’s time to add it to the skillet.
Use a big wok or very large skillet. In order for all of the chicken and vegetables to fit in the skillet with enough space to cook fairly evenly, you’ll want to use a big wok or large skillet. We used a 12-inch skillet for this recipe.
Don’t overcook the vegetables. You want the vegetables to just be tender-crisp and vibrantly colored. You can always cook them a little longer once the sauce is added at the end, but if you cook them too long in the first steps you’ll end up with limp vegetables that are a drab color.
What To Serve With Chicken Stir Fry
You can easily serve this chicken stir fry with a side of brown or white rice or give our Coconut Rice a try! And if you really want the full take-out experience, whip up some of our Vegetable Fried Rice to serve on the side.
Storing Leftovers
This chicken stir fry recipe stores very well in the fridge and works great for meal prep! You can make it on Sunday, divide it into equal portions, then store in meal prep containers along with your rice. This dish will stay good in the refrigerator for about four days.
Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
Next, cut the chicken breasts into small 1/2 inch sized pieces.
Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and serve!
How to Make Chicken Stir Fry – Step by Step Photos
Start by making the stir fry sauce. Combine the 1/3 cup soy sauce, 3 Tbsp brown sugar, 2 tsp toasted sesame oil, 2 cloves minced garlic, 2 tsp grated fresh ginger, 1 tsp sriracha, 1 1/2 Tbsp cornstarch and 1/3 cup water in a small bowl. Set the sauce aside.
Chop 3/4 lb. of broccoli into small florets. Slice 1 red bell pepper, 1 small yellow onion, and 2 carrots into similar sized pieces. Slice 2 green onions. Set the vegetables aside.
Cut 2 boneless, skinless chicken breasts into small 1/2 inch sized pieces.
Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once chicken is browned, remove it from the skillet onto a separate plate and set aside.
In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and dinner is served!
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!
One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.
When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏
Ingredients for Chocolate Pudding
You probably have everything you need to make this chocolate pudding already in your kitchen. Here are the five simple ingredients you’ll need:
Sugar: Simple white sugar gives the pudding sweetness without muddying up the chocolate flavor. You can adjust the sugar up or down according to your taste buds.
Unsweetened Cocoa Powder: Simple, inexpensive chocolate flavor at your finger tips!
Cornstarch: This is what thickens the pudding into that classic pudding texture. No egg yolks or complicated tempering techniques needed! The cornstarch thickens the milk as soon as it comes to a simmer.
Half and Half: This is the base of the pudding that provides the rich creamy flavor. You can do this with whole milk, if you prefer, but I love the richness of half and half. You can also make your own half and half by using half whole milk and half heavy cream.
Vanilla Extract: Vanilla and chocolate are made for each other! Vanilla extract gives the pudding a little extra richness.
Make it Dairy-Free
This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.
How to Serve Chocolate Pudding
This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!
Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!
How to Store Homemade Chocolate Pudding
If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.
Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.
* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.
Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.
Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.
Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.
Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.
Get the chocolate fix of your dreams with this luscious and easy-to-make Chocolate Cream Pie! What’s not to love about velvety smooth chocolate cream filling encased in a crispy pie dough shell and topped with sweetened whipped cream!?!? P.S. Use store-bought pie crust and whipped cream topping to make this one of the easiest pies ever. Or try our 3-Ingredient Pie Crust and Homemade Whipped Cream for more of a challenge!
What Is Chocolate Cream Pie?
Chocolate cream pie is a chocolate-based custard that’s thickened with eggs. The custard can be layered in a cookie crust (like the one in our Coconut Cream Pie Bars) or a traditional pie crust that’s baked ahead of time to prevent the dreaded soggy bottom. Chocolate Cream Pie is topped with whipped cream or meringue and can be garnished with fresh raspberries, mint, or a sprinkle of chocolate shavings.
Ingredients For Chocolate Cream Pie
Pie Crust: Use a store-bought deep dish 9-inch pie crust or half a recipe of our 3-Ingredient Pie Crust. Either way, you’ll have to blind-bake it, i.e., thoroughly bake it, before you fill it. Another option is to skip the baking altogether and make a cookie crust, like the one we use in our Coconut Cream Pie Bars.
Whole Milk: Milk helps thin out the chocolate and creates a pudding-like consistency. If you are plant-based, substitute with full-fat coconut milk.
Sugar: Sweetens the filling. You can substitute with brown sugar for deeper caramel notes.
Eggs: Create the custard base. They thicken the filling and give it a luxurious mouthfeel.
Cornstarch: Helps thicken the custard and gives it a glossy finish.
Cocoa Powder: Deepens the chocolate notes in the filling.
Semi-Sweet Baking Chocolate: This is the flavor base of our chocolate filling. It also helps to thicken the filling. For a pie with less sweetness, use bittersweet chocolate. Milk chocolate is not recommended for this recipe. Do not use chocolate chips, as these are designed not to melt.
Salted Butter: Adds a glossy finish to the filling. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the filling mixture. If you’re dairy-free, substitute with plant-based butter.
Whipped Cream Topping: Use store-bought whipped topping in a pressurized can for a stabilized cream that can take a little heat. Otherwise, make our Homemade Whipped Cream topping.
How To Serve Chocolate Cream Pie
If serving on a hot day, the whipped cream topping tends to melt and pool all over your chocolate custard. At these times, it’s best to top the pie with Meringue or Stabilized Whipped Cream. Whipped cream in a pressurized can holds up well, too. If you’re using Homemade Whipped Cream, top each slice with whipped cream as you serve. Or pipe the cream and freeze the pie. It will thaw quickly as you serve. Shaved chocolate is a wonderful and economical choice for garnish. If it’s in your budget, fresh raspberries and mint also make an incredible garnish.
How To Store Chocolate Cream Pie
Because this pie refrigerates and freezes beautifully, it’s a perfect make-ahead dessert. Fill the crust with the custard, place plastic wrap or parchment paper directly on the surface, wrap in aluminum, and refrigerate until set. Then, freeze for up to 3 months. If making ahead, it’s best to freeze the pie and thaw just before serving. It will keep in the fridge for up to 2 days; then, the crust begins to get soggy.
Preheat the oven according to the pie crust directions. Poke the bottom of your pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with foil or pie ring so it doesn't scorch.
Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add the milk and 2 cups of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, the beaten eggs, cornstarch, and cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
Once the mixture thickens, take it off the heat and whisk in the finely chopped semi-sweet chocolate.
Add the butter and whisk until smooth. Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top the chocolate cream pie with whipped cream topping, slice, serve, and enjoy.
How to Make Chocolate Cream Pie – Step by Step Photos
Preheat the oven according to the pie crust directions. Poke the bottom of a deep dish pie crust a few times with a fork to create steam vents. Add a sheet of parchment paper and weigh down the parchment with about 2 cups of dry beans or pie weights. Cover the edge of the pie crust with a foil ring or pie ring so it doesn’t scorch. Follow package directions and bake until crispy and golden. Remove weights and allow the crust to cool.
While the crust blind bakes set a large saucepan over medium heat. Add 2 cups milk and 1 cup of sugar and stir until combined. Bring this mixture slowly to a boil, stirring occasionally so none of the milk scalds.
In the meantime, in a small bowl, mix the remaining 1 cup of sugar, 3 large beaten eggs, 3 tablespoons of cornstarch, and 1/3 cup cocoa powder until smooth.
Once the milk boils, take it off the heat. Then add 1/4 cup of the milk mixture to the egg mixture and stir. Add another 1/4 cup of the milk mixture to the egg mixture and stir.
Put the milk back on medium heat and add the warm egg mixture to it, whisking non-stop until the mixture thickens into a pudding-like consistency.
The thickened chocolate mixture should look like this.
Once the mixture thickens, take it off the heat and whisk in the 2 bars of finely chopped semi-sweet chocolate.
Add 3 tablespoons of butter. Whisk until smooth.
Pass the chocolate filling through a fine mesh sieve into a large bowl.
Spray a piece of plastic wrap large enough to cover the bowl with cooking spray, then top the surface of the chocolate filling with the plastic wrap and refrigerate for an hour or until cool.
Once the filling has cooled, remove the plastic wrap and reserve. Pour the chocolate filling into the baked pie shell. Reuse the plastic wrap and place it directly on the surface of the filling. Chill the pie for an additional 3 hours.
Top with whipped cream topping, slice into eight pieces, and enjoy!
Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌
What is Baked Oatmeal?
If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!
Ingredients for Apple Cinnamon Baked Oatmeal
This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:
Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.
How to Serve Apple Cinnamon Baked Oatmeal
Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!
How to Store The Leftovers
After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.
Preheat the oven to 375ºF. Core and dice the apples.
Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
Cover the dish with foil and bake for 15 minutes.
While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.
How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos
Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).
Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.
Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.
While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.
Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.
Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.
After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.
After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.
The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!
I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!
These Coconut Cream Pie Bars are so decadent that I could eat them for breakfast, lunch, and dinner. (And by could, I mean I HAVE.) They’re made with a buttery vanilla cookie crust and a rich and velvety coconut cream filling and topped with dollops of vanilla-scented whipped cream. You get 24 slices from this easy Coconut Cream Pie Bars recipe, so it’s perfect for a school bake sale or a large get-to-gether. I’m obsessed!
What Are Coconut Cream Pie Bars?
Coconut Cream Pie Bars are basically a simplified Coconut Cream Pie. Instead of making a pie crust and blind baking it, I use a cookie crust that comes together in seconds. I put the most work into the filling, steeping coconut milk with coconut flakes to really punch in on that tropical flavor. The flakes are strained out to create the silkiest texture, and the whole thing is topped with canned whipped cream (which can withstand a hot summer day without liquifying). The final touch is a generous sprinkle of crunchy toasted coconut flakes.
Ingredients For Coconut Cream Pie Bars
This recipe scores a 100 for convenience. You can make the crust and fill it with custard a day ahead, then refrigerate until it’s go time. You can even freeze it up for up to three months. Just leave the whipped cream topping and coconut flake garnish for when you’re ready to serve. Here’s what you need to make Coconut Cream Pie Bars:
Unsweetened Flaked Coconut: helps flavor the coconut milk custard and is used as a garnish. I use unsweetened to control the amount of sugar in the recipe. If you want to use sweetened coconut flakes, skip the sugar. You don’t have to strain the coconut flakes out of the custard, but chunky custard isn’t my thing, so I do.
Coconut Milk, Condensed Milk, and Evaporated Milk: create our custard base. If two cans of coconut milk are out of your budget, replace one can with a second can of evaporated milk and steep the mixture for an hour instead of 20 minutes.
Brown Sugar and Granulated Sugar: these sweeten the custard, with the brown sugar adding notes of molasses to deepen the flavor.
All-Purpose Flour and Cornstarch: help thicken the custard.
Eggs: Egg yolks thicken the custard and help deepen its color. Reserve the white for a different preparation, or use them to make meringue!
Salted Butter: adds a velvety finish to the custard.
Vanilla Extract: rounds out the flavor of the filling
Whipped Cream Topping: I use canned whipped cream because it’s stabilized and tends to hold up on a hot summer day. But if you’re eating this in a controlled and cool environment, and you’re not scared of the cream getting a little soupy, try it with frozen whipped cream or our easy Homemade Whipped Cream.
How To Store Coconut Cream Pie Bars
Place leftover bars in an airtight container, top with a piece of parchment paper, seal, and refrigerate for up to 3 days or freeze for up to 3 months. If you plan on making the bars to freeze for later, skip the whipped cream topping and coconut flake garnish. Pour the custard into the cookie crust and refrigerate it until it sets. Then top it with a sheet of parchment directly on the surface, wrap it in two layers of aluminum, and keep it in an airtight container (or wrap it in plastic.) Thaw the frozen bars in the refrigerator before topping them with whipped cream and garnishing them with coconut flakes.
In a blender or food processor, blend the vanilla wafers into a sandy consistency.
Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don't have an 11×7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.
Filling
Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.
Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.
How to Make Coconut Cream Pie Bars – Step by Step Photos
In a blender or food processor, blend the 8 ounces of vanilla wafers into a sandy consistency. Mix in 1/2 cup of melted butter and a pinch of salt until the cookie crumbs are completely saturated and have deepened in color.
Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don’t have an 11×7-inch dish, use any square or rectangle dish with a 10-cup volume.
Add the 1 1/2 cups of unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don’t burn. Remove them from the pan when they are golden brown.
Add 1 cup of toasted coconut flakes, one 14oz. can of condensed milk, one 12oz. can of evaporated milk, two 13.5oz. cans of coconut milk, 1/4 teaspoon of salt, and 3/4 cup of flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
In a small bowl, add 2 tablespoons of water to the 3 egg yolks. Mix in the 1/4 cup of cornstarch to create a slurry, then add it to the milk mixture. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
Take the pan off the heat and add the 4 tablespoons of butter and 1 teaspoon of vanilla extract. Mix until the butter dissolves.
Strain the mixture through a fine-mesh sieve directly into the chilled crust.
Refrigerate until set, about 2 to 3 hours.
Top with 2 cups of whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.