Microwave Desserts are one of the best ways to enjoy a single serving of ooey, gooey and warm Rice Krispie treats in
The post Single Serve Rice Krispie Treats appeared first on Salty Side Dish Recipes.
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Microwave Desserts are one of the best ways to enjoy a single serving of ooey, gooey and warm Rice Krispie treats in
The post Single Serve Rice Krispie Treats appeared first on Salty Side Dish Recipes.
Microwave Desserts are one of the best ways to enjoy a single serving of ooey, gooey and warm Rice Krispie treats in
The post Single Serve Rice Krispie Treats appeared first on Salty Side Dish Recipes.
This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!…
This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!
In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, featuring zingy-sweet fruit against a creamy vanilla base and soft graham cracker chunks. Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!
This strawberry cheesecake ice cream recipe has several components and takes a bit of time to put together. But if you’re up for the challenge of making a showstopper of a dessert recipe, it’s absolutely worth it! This recipe uses our base cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can also shortcut the recipe a bit by using purchased strawberry jam, which makes it more manageable. Here’s what you’ll need for this recipe:
The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart flavor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors accent the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.
But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.
Strawberry cheesecake ice cream requires an ice cream maker, so make sure to have one hand before you start! You’ll find this piece of equipment a great investment you can use to make sorbets, sherbet and ice creams year round. There are two main types of ice cream makers to try:
This strawberry cheesecake cream recipe is a classic ice cream: you’ll make a custard base, then churn in an ice cream maker, then add mix-ins and freeze it again in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:
Some homemade ice cream recipes turn into a frozen block after storing for more than a day. But this strawberry cheesecake ice cream stays creamy over the storage time! (The secret? Cornstarch keeps it creamy over time.) The flavor is best right away, but you can store this ice cream for up to 2 weeks and it still tastes delicious.
After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
There are so many ways to use your ice cream maker to make homemade treats! Here are a few of our favorite ice cream recipes:
Vegetarian. For gluten-free, use gluten-free graham crackers.
PrintThis strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!
For the ice cream
For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)
Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.
Keywords: Strawberry cheesecake ice cream
Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at…
Pineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.
Got a fresh pineapple on hand? Here’s a fantastic way to use it: Pineapple Sorbet! This frozen treat is bursting with pure, tropical fruit flavor. It has the best frosty, creamy texture and it’s so irresistible, no one can turn it down! All you need are a handful of ingredients and an ice cream maker to whip up this frozen dessert. We promise, neighbors and friends will come flocking! This was a big hit in our house, and we hope it will be in yours.
Pineapple sorbet is quick and simple with just a few ingredients! While we’ve experimented with frozen pineapple in a sorbet, the best flavor we’ve found it using fresh pineapple. You’ll also need a blender and an ice cream maker (more on that below). The ingredients for pineapple sorbet are:
All you need to do? Blend the pineapple, lime and sugar with ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together into a beautiful, frosty puree. Looking for more with fresh pineapple? Browse these 20 Pineapple Recipes You’ll Love.
The most challenging thing about working with a fresh pineapple? How to cut it! It’s notoriously difficult to wrangle this large fruit. Here’s a quick primer on how to feel and chop it into chunks quickly:
Want to see it in action? Here’s a video showing How to Cut a Pineapple: it breaks down the method and is the easiest way to learn knife skills.
The main tool you need for sorbet is an ice cream maker. It’s a great investment, and you can use it to make sorbets and ice creams all year round. Here’s the 2 quart ice cream maker we use: we’ve had ours for years and it holds up well. We highly recommend getting one: it’s worth the storage space.
Pineapple sorbet is best the day it’s made: so if you can, churn it right before serving! You can also freeze it a few hours for a more solid texture, but freezing overnight makes it very solid. Here are a few tricks to working with leftovers:
Fruit sorbets are quick and easy to whip up, and always a crowd pleaser! Here are a few of our favorite sorbet recipes:
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
PrintPineapple sorbet is full of pure fruity, tropical flavor! This refreshing frozen dessert recipe is simple to whip up at home.
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
Keywords: Pineapple sorbet
Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.
The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.
Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.
Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.
Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)
Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)
What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?
When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.
Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
Mix until incorporated. The butter should look whipped.
Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.
Air fry for five minutes.
Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.
Air fry for 5 minutes. Enjoy!
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This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery…
This blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.
Looking for a blueberry dessert that’s as perfect as they come? This Blueberry Crumble recipe is the perfect nostalgic treat for ending a meal. It’s got a juicy, fruity berry filling seasoned with cinnamon, allspice and lemon zest, topped with buttery, crispy crumbles. Add melty vanilla ice cream and it’s truly a sublime treat. In fact, we’ve stopped making blueberry crisp all together because this crumble is next level.
This blueberry crumble recipe is our favorite alternative to a crisp, though we love both nearly equally. The difference between a crumble and a crisp? Technically, a crisp has oats or nuts in the topping and a crumble does not: it’s essentially butter, flour and sugar. The lines have blurred in modern definitions of these recipes, so often you’ll see crumbles with oats. As much as we love oats, we went with the classic definition of a crumble here: and it was well worth it. Here’s what you’ll need for this blueberry crumble:
Don’t feel like you have to have a load of fresh blueberries for this one! This recipe calls for 4 cups fresh blueberries: which we had on hand from blueberry picking in Michigan. Don’t have access to that many blueberries? You can use frozen too! Add them to the recipe frozen: no need to defrost. Keep in mind that store-bought frozen berries can be a little more tart than fresh berries, so you may want to add a hint more sugar to the filling.
There are special precautions to take for baking with blueberries in cobbler, muffins and scones (the berries can bleed and dye the baked goods purple!). But with a crumble, there’s no risk: the berries don’t mix with the dry goods. This crumble is also a great place to use fresh blueberries that you froze to preserve them: just throw them into the pan frozen.
This recipe calls for 7 tablespoons butter: which is an odd number. If you bake a lot, you’ll notice most crumble and crisp recipes call for either 6 tablespoons of butter or 8 tablespoons. But trust us! Seven is the magic number here, and it makes for absolutely perfect crumbles.
Want to make this blueberry crumble vegan? Just use vegan butter in place of standard butter: it works like a charm.
Once you’ve got your beautiful blueberry crumble, you’ll find it tastes great right out of the pan. But like most crumble recipes, it tastes even better topped with vanilla ice cream! The contrast of rich cream against the tart berries is perfection. Here are a few of our favorite toppings for this stunning dessert:
Want to save this blueberry crumble? This dessert saves well at room temperature, refrigerated or frozen.
This blueberry crumble is a favorite of our top blueberry desserts. Here are a few more to try:
Vegetarian. For vegan and plant-based, use vegan butter.
PrintThis blueberry crumble recipe is a favorite! The nostalgic summer dessert stars a sweet tart fruit filling topped with buttery crumbles.
*No need to defrost frozen berries before using. Note that storebought frozen berries can be a little more tart than fresh berries; if desired, add a hint more sugar to the filling (to taste).
Keywords: Blueberry crumble, blueberry crumble recipe
This mouth-watering, easy-to-make banana pudding has it all: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers! And at under five dollars for four delicious servings, this is one dessert recipe you’ll reach for over and over again.
The post Banana Pudding appeared first on Budget Bytes.
Have you ever had your mouth water just looking at a dessert? Cause that’s what’s going to happen when you make this crazy-easy banana pudding. It has it all the things you could possibly want at the end of a meal: honey-like fruit, velvety vanilla pudding, and the satisfying crunch of buttery wafers. It’s a classic for a reason!
Banana pudding is a Southern American dessert with layers of creamy vanilla pudding, fresh banana slices, and crunchy cookies. Sometimes it’s finished with a little whipped cream on top. It originated in the late 1800s when bananas went from exotic to everyday (like the internet did in the 90s. Do you remember dial-up? Kids these days don’t know the struggle. 😂)
There is a method to the madness when you’re layering banana pudding. Whether making a large bowl or individual servings, the foundation should always be cookies. That first layer of vanilla wafers will soak up that creamy vanilla pudding and transform into a cake-like consistency. Your second layer should be thin slices of ripe banana, so when you spoon the vanilla pudding over everything, it sinks into all the nooks and crannies. Then repeat. Holy cow. Don’t you want some RIGHT NOW?!?!
You can make the banana pudding a day ahead, but you should do what you can to prevent your bananas from browning cause ain’t nobody got time for that. It’s as simple as making an acid water bath for your banana slices. You can use one cup of water and then add a tablespoon of any acidic juice. Lemon, orange, lime, and pineapple work just fine. In a pinch, you can even use vinegar. Dip your slices for about 10 seconds in the bath, dry them on a paper towel, and then layer away!
Banana pudding doesn’t have a long shelf life. Not that it needs it, as it quickly disappears whenever you make it. TRUST. If you treat the bananas to a citrusy bath, your pudding should keep for two to three days before the bananas start to brown and the cookies start to get mushy.
You can ripen green bananas by wrapping the bunch in aluminum foil. Then place them in a paper bag with other ripe fruit, like apples or avocadoes. Put the bag in a warm, sunny spot for about 12 to 24 hours. When the skin has yellowed, remove the foil and separate the bananas. Next, place them on a baking sheet in a 300ºF oven for about ten minutes. Their skin will start to brown, but any remaining starches will transform into sugar.
Place four glasses that hold about 2 cups each on your work surface. Add four vanilla wafers to each glass. If necessary, snap them in half to create an even layer. Top with a 4 or 5 slices of banana.
Spoon about 1/4 cup of pudding over the bananas. Repeat the layering process a second and a third time. Serve your banans pudding as is, or top with homemade whipped cream.
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This mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks,…
This mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks, and creamy texture.
Are you a mint chocolate chip fan? Then let us introduce you to…the best homemade Mint Chocolate Chip recipe! This one’s pretty darn perfect, in our opinion. The flavor is fresh and beautifully minty, the texture is beautifully creamy and scoopable, and it’s studded with bittersweet chocolate chunks perfectly dispersed into every bite. This recipe holds loads of nostalgia for me as it’s my childhood favorite: so this homemade version is my dream come true. We’ve cracked the code to making this popular ice cream flavor at home! My 4-year-old self would be proud.
Mint chocolate chip ice cream is a peppermint ice cream base mixed with chocolate chips or chunks. If you’re a purist like us, you’ll expect it to be a lovely shade of mint green, though it can be anywhere from white to neon green. This ice cream flavor has quite the fan following: I’ve been one since I was 4 years old. So we designed this recipe to taste like what you’d expect from a purchased pint: but even better. Here’s what you’ll need for this mint chocolate chip recipe:
A few readers helped to recipe test this mint chocolate chocolate chip ice cream recipe before we shared it here (thank you to all!). Here’s a bit of what we heard about this recipe:
There are a few things to note about ingredients for this mint chocolate chip recipe. Here’s what to know:
This mint chocolate chip ice cream recipe is special not just because of the minty flavor. For me it’s the chocolate. Pouring melted chocolate into the cold ice cream achieves the stracciatella effect with irregular pieces: after you try it once, you’ll never go back! Here’s what to note about this method:
This mint chocolate chip ice cream recipe does require an ice cream maker. However, this is the only way to make “real” ice cream at home. (Most no-churn ice cream recipes use sweetened condensed milk as a shortcut.) You’ll find this piece of equipment a great investment you can use to make sorbets, sherbet and ice cream year round. There are two main types of ice cream makers to try:
This mint chocolate chip ice cream recipe uses the classic method making ice cream: make a custard, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:
Want more inspiration for your ice cream maker? Here are a few of our favorite homemade flavors:
Vegetarian and gluten-free.
PrintThis mint chocolate chip ice cream recipe is truly the best! It’s got the perfect minty flavor, rich chocolate chunks, and creamy texture.
Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.
*If you prefer, you can use chocolate chips or chopped chocolate and skip the melting with oil in Step 5 that achieves the stracciatella effect. But we highly recommend it!
Keywords: Mint chocolate chip ice cream, chocolate chip mint ice cream, mint chocolate chip ice cream recipe
The hardest thing about making vanilla pudding from scratch is not eating it all at once. Drop the instant pudding mix and try this recipe!
The post Vanilla Pudding appeared first on Budget Bytes.
The hardest thing about making this dreamy vanilla pudding from scratch is not eating it all in one sitting. Drop the instant pudding mix and try this easy homemade pudding STAT! All you need is a few minutes and a handful of ingredients to make this ultra-creamy, luscious dessert.
I’m just blown away by the price point on this ultra-easy to make, luscious dessert. I can make almost 4 cups of pudding for a little below $3. Which means I can make a double batch and stash half of it to gobble down by myself while I’m watching the ladies on The Bachelorette make bad decisions. Perfection.
Traditionally you make vanilla pudding with whole milk, a little sugar, and, of course, vanilla. But if that’s all you used, you’d be left with a bowl of vanilla milk. Pudding needs to have body! While you can use flour to thicken a pudding, I prefer corn starch which also adds a glossy finish. Egg yolks give the pudding its buttery hue while adding richness and helping it set.
You need the fat content of whole milk to create the creamy mouth feel of a proper pudding. You can use 2% if that’s all you have, but I would add an extra tablespoon of butter to the party to compensate for the fat loss. I know many of you can’t do dairy, so feel free to substitute whole milk with coconut milk, which has higher fat content than other milk alternatives. You can also replace the butter with vegan butter.
Life happens, and so does lumpy pudding. To prevent lumps, use a pot with rounded sides so your whisk can tuck into the edges. If you use a pot with straight sides, the whisk can’t get into the corners, and you’ll get thick pasty bits that can also scorch. It’s also important to temper your eggs, which is just chef-speak for bringing the temperature of the egg yolks up little by little, so they don’t scramble. Keep away from high heat, period.
While this creamy dessert is fantastic as is, you can embellish it with all sorts of ingredients to transform it into something even more impressive.
When storing vanilla pudding, the most crucial step is to cover the surface with plastic film, so the pudding isn’t exposed to air, which will cause it to develop a thick skin. Great for work meetings, not so much for pudding.
You can store the pudding in an airtight container in the fridge for up to a week. It keeps in the freezer for up to three months. If you want to go all out, pour it into popsicle molds and enjoy it as a frozen treat.
Add the sugar and cornstarch to a medium-sized pot with rounded edges. Mix them together and set the pot over medium heat.
Add the milk and stir constantly until it comes to a boil. Continue stirring for 1 minute longer.
The milk should be thick enough to coat the back of wooden spoon. Take the mixture off the heat.
Beat the egg yolks. Whisk one tablespoon of the hot milk into the beaten egg yolks. Continue to whisk in the milk, tablespoon by tablespoon, until the egg mixture is very warm.
Set the remaining pot of milk over medium heat and whisk in the warmed egg mixture. Bring the pudding to a boil while stirring constantly. Continue stirring for 1 minute longer.
Take the pudding off the heat. Add the vanilla and the butter. Stir until the butter has melted.
Strain the warm pudding through a fine mesh sieve.
Add the pudding to a large bowl and cover it with plastic film touching the pudding’s surface.
Store in the refrigerator until the pudding has cooled.
Portion the pudding into four serving bowls and enjoy as is, or top with homemade whipped cream.
Try these wide-open bags of deliciousness without breaking the bank!
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This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit…
This peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
Here’s a nostalgic dessert that’s easy to whip up and full of bold flavor: this Peach Crumble recipe! Imagine: a layer of juicy, tender peaches seasoned with vanilla and lemon juice. It’s topped with a golden crumble layer spiced with cinnamon and ginger that’s got just the right amount of crispness and irregular crumble pieces. Top with a dollop of vanilla ice cream and it’s an incredible treat. It’s become a favorite in our family rotation of summer desserts!
What’s the difference between a crumble and a crisp? Technically speaking, a crisp has oats or nuts in the topping, whereas a crumble has just butter, flour and sugar. However, the lines have blurred in modern definitions so you’ll now see a lot of crumble recipes with oats. We already have this delicious Peach Crisp recipe, so we wanted to try out a true “peach crumble” here. Here’s what you’ll need:
It’s important to have ripe peaches for any peach dessert recipe to make sure the dessert comes out sweet enough. Do not attempt this peach crumble recipe with anything but beautifully ripe peaches! Give your peaches a gentle squeeze: it should be slightly soft to the touch. If the peaches feel firm, you’ll need a few days. Here’s how to ripen peaches:
We prefer this peach crumble recipe with fresh, ripe peaches. But if it’s the off season and you’re dying for a peach crumble, canned peaches work too! Just make sure that the can says unsweetened peaches or “no sugar added” somewhere on the label. Use sweetened peaches and this will come out much too sweet.
If you don’t mind cooked peach skin in your desserts, you can skip this step. But we think it technically makes a better peach cobbler because the texture of the fruit is smoother. To peel peaches, don’t whip out a vegetable peeler! Simply place them in boiling water for 45 seconds, then move them to ice water for about 1 minute. Use a sharp knife to pierce the skin, then use your fingers to pull it off in sheets. It’s so simple!
When it comes to peach desserts, here’s the thing: most of them taste better with vanilla ice cream. This isn’t always the case with other fruit desserts, but the combination of peaches plus sweet cream is to die for. Of course, you can use other things too! Here are a few ideas for how to serve peach crumble:
Want to save this peach crumble? This dessert saves well at room temperature, refrigerated or frozen.
Love a great peach dessert? Here are a few more recipes you’ll love:
Vegetarian. For vegan, use vegan butter.
PrintThis peach crumble recipe is full of bold, juicy flavor! No one will be able to resist the sweet fruit and golden spiced topping.
This peach crumble is best with fresh peaches, but in the offseason you can use canned unsweetened peaches (no sugar added).
Keywords: Peach crumble, peach crumble recipe
With only three ingredients, this super creamy summertime treat is effortless to put together – without the trip to a local fast
The post 3 Ingredient Wendy’s Frosty appeared first on Salty Side Dish Recipes.
With only three ingredients, this super creamy summertime treat is effortless to put together – without the trip to a local fast
The post 3 Ingredient Wendy’s Frosty appeared first on Salty Side Dish Recipes.