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.
Print

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.

Homestyle Egg Noodles

This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients. Flour + eggs + water + salt. ♡ Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles! This simple recipe is inspired by the bags of Reames […]

This homestyle egg noodle recipe is incredibly easy to make by hand in just 15 minutes with 4 basic ingredients.

Homestyle Egg Noodles

Flour + eggs + water + salt. ♡

Chances are you already have everything needed to make a batch of my favorite homestyle egg noodles!

This simple recipe is inspired by the bags of Reames egg noodles that we always used to keep stocked in our freezer growing up, ready to toss into a simmering pot of chicken noodle soup or a quick tuna casserole at a moment’s notice. But while I’m usually down for a good freezer-shortcut, I’m here today to try and convince that it is one-million percent worth it try making homemade egg noodles from scratch instead.

First off, this egg noodle recipe is sooo simple that it’s practically foolproof, making it a fun project for even for some of the youngest sous-chefs in your kitchen. All you need are 4 basic ingredients, 15 minutes of total prep time, and zero fancy equipment (just a basic rolling pin and a pizza cutter). Just stir the dough together and give it a quick knead by hand, roll it out to be as thick-and-chewy or melt-in-your-mouth-thin that you prefer, use a pizza cutter (or a knife) to slice the dough into your desired size of strips or shapes…and voila! A delicious batch of homemade noodles will be yours to enjoy in no time.

These homemade egg noodles would taste wonderful in any number of soups, stews, sautés, casseroles, stroganoffs and more. Or if you happen to be craving some retro buttered noodle, I’m telling you, a quick toss of browned butter, Parmesan and black pepper can’t go wrong. Truly, the fresh flavor and soft texture that these homemade noodles bring to any dish is genuinely worth the extra effort if you have 15 minutes to spare. So the next time you’re tempted to reach for a bag of frozen noodles, grab your rolling pin instead and let’s make a quick batch from scratch together!

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Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.

The post Zucchini Slice appeared first on Budget Bytes.

If you’re looking for ways to use your summer zucchini, don’t pass up this irresistible zucchini slice. This classic Australian dish is similar to a crustless quiche but with a more dense texture. It’s healthy and perfect for meal prep if you’ve got a busy week ahead. Serve this slice hot or cold for a savory breakfast on-the-go, or a light lunch or dinner.

A stack of slices of zucchini slice on a plate.

What is Zucchini Slice?

Zucchini Slice is a popular Australian dish similar to a crustless quiche but with a more dense texture. It’s universally loved in Australia because it’s very easy to prepare, budget-friendly, and can be enjoyed hot or cold for any meal of the day. You’ll commonly find it in lunchboxes, at kid’s birthday parties, and potlucks.

Tips for Making Zucchini Slice

Don’t skip draining the moisture from the zucchini, or you’ll end up with a soggy slice! Grate the zucchini and either pop it into a colander or a clean kitchen towel to wring out. It’s common in Australia to make zucchini slice without sauteing the bacon and onion first. However, I highly recommend not skipping this step

Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice Variations

Tweak Zucchini Slice with what you have on hand. You can leave out the bacon for a vegetarian version, or you can use ham instead of bacon (no need to sauté first). You can throw in a few veggies too! Corn or finely chopped red bell pepper would be perfect in this slice. You could also add in a blend of cheese instead of just cheddar. Feta or parmesan would be a delicious addition.

What to Serve with Zucchini Slice

Zucchini Slice is perfect for any meal (or snack) of the day. It can be served either hot or cold and is great for on the go. It’s not uncommon to eat a piece or two on its own or to serve it with a side salad for a light lunch or dinner. It’s also a favorite at potlucks and parties.

How to Store and Reheat Leftovers

Zucchini Slice is great for meal prep! Store it in an airtight container in the fridge for up to 5 days. Eat this slice cold or reheated in the microwave.

Two slices of Zucchini slice on top of the casserole.
Two slices of zucchini slice laying against the whole casserole.

Zucchini Slice

Zucchini Slice is an easy and budget-friendly Australian dish featuring fresh zucchini baked into a cheesy egg-based batter.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Australian
Total Cost $5.31 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 267kcal
Author Cassie Heilbron

Ingredients

  • 1 Tbsp butter $0.11
  • 2 strips bacon $0.52
  • 1 yellow onion $0.37
  • 5 large eggs $0.98
  • 1 cup shredded cheddar cheese $1.25
  • 1 cup self-rising flour* $0.14
  • 1/4 cup olive oil $0.64
  • 3/4 lb. zucchini (2 cups shredded) $1.27
  • 1 pinch salt and pepper $0.03

Instructions

  • Preheat the oven to 350ºF and line a large rectangular baking dish (11×7-inch) with parchment paper. Finely dice the onion and finely chop the bacon.
  • Heat the butter in a frying pan over medium heat. Add the bacon and onion and cook, stirring regularly, until the onion softens and the bacon is golden. Remove from heat and allow to cool slightly.
  • Grate zucchini into a colander and sprinkle a little salt on top. Set aside.
  • In a large mixing bowl, add the bacon, onion, eggs, cheese, flour, and oil. Stir well to combine.
  • Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine—season with a little salt and pepper.
  • Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, until cooked through and firm to touch. Allow to cool, then cut into squares to serve.

Notes

*If you don’t have self-rising flour simply use 1 cup of flour plus 2 teaspoons of baking powder.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 15g | Protein: 10g | Fat: 19g | Sodium: 194mg | Fiber: 1g

How to Make Zucchini Slice – Step by Step Photos

Baking dish lined with parchment paper.

Preheat the oven to 350ºF. Line a 11×7-inch baking dish with parchment paper.

Sautéed onion and garlic in a frying pan.

Finely dice one yellow onion and finely chop about two strips of bacon. Add 1 Tbsp butter to a frying pan and heat over medium. Add the onion and bacon and sauté until the onion is soft and the bacon is golden. Remove from the heat and set aside.

Grated zucchini in a colander.

Grate about 3/4 lb. of zucchini into a colander and sprinkle a little salt on top. Set aside.

Zucchini slice batter ingredients in a bowl, unmixed.

In a large mixing bowl add the bacon and onion, along with 2 large eggs, 1 cup shredded cheese, 1 cup self-rising flour, and 1/4 cup olive oil. Stir well to combine.

Zucchini added to the batter.

Using your hands, squeeze excess moisture out of the zucchini into the sink, then place into the mixing bowl and stir to combine. Season with a little salt and pepper.

Unbaked zucchini slice in a glass casserole dish.

Pour mixture into prepared tray.

Baked zucchini slice in a glass casserole dish.

Bake for 35-40 minutes, until cooked through and firm to the touch. Allow to cool, then cut into squares to serve.

Three slices of zucchini slice stacked on a plate.

The post Zucchini Slice appeared first on Budget Bytes.

Ginger Peach Crisp

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.

Ginger Peach Crisp

Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡

My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?

I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.

So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!

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Easy 3-Ingredient Pie Crust

This super easy pie crust recipe comes together in minutes and has just three ingredients: salted butter, all-purpose flour, and water.

The post Easy 3-Ingredient Pie Crust appeared first on Budget Bytes.

This scrumptious and super easy pie crust recipe comes together in minutes and has just three ingredients: flour, butter, and water. You don’t need any special tools to make it, just a little know-how. That’s right. Contrary to popular belief, making pie dough from scratch isn’t complicated. That’s what relationships are for.

Overhead shot of a fully baked pie with a napkin, cup of flour, and rolling pin. surrounding it

What’s in a 3-ingredient pie crust?

Traditionally pie dough is just a mix of flour, liquid, fat, and salt. And while you can get super fancy with all of those ingredients, I use all-purpose for the flour and ice water for the liquid. By incorporating frozen, salted butter into the mix, I kill two birds with one stone. (For the record, I’ve never killed a bird with a stone, though my patio door did a number on one once). If you don’t have salted butter, add 2/3 teaspoon of sea salt to your flour.

I prefer using butter as opposed to other fats because it adds rich, creamy, nutty notes to the dough. You just can’t get that with shortening and other fats, which often leave a tasteless greasy film on the roof of your mouth. #shudder.

What is the secret to a good pie crust?

The secret to a good pie is never to break the golden rule: keep everything cold. I won’t get too deep into the science of it all, but if you’re interested, check out How to make perfect pie crust with the power of science.

For this easy 3-ingredient pie crust recipe, make sure to freeze your ingredients, especially in the summertime, when your kitchen can be a hot, steamy mess. Yes, I put everything in the freezer: the butter, flour, even the tools. When I worked in a kitchen with no AC (nightmare), I would roll out the dough on a frozen cookie sheet. If you don’t have the space/patience for all of that, just freeze the butter and make sure you use ice water.

Can I freeze pie dough?

Absolutely! Because it only stays fresh in the fridge for three days, I keep WAY too much of this dough tucked into my freezer, where it keeps for up to three months. (What can I say? I prefer to eat my fruits and veggies wrapped in flaky layers of pie crust. Judge me all you want. My life is delicious.) To prevent freezer burn, double wrap it in either plastic or beeswax and then keep it in a freezer-safe container. Thaw it out in your fridge a day before you plan to use it.

What can I make with pie crust?

What I love the most about this 3-ingredient pie crust is how versatile it is. You can use it to make a double-crust apple pie or a savory chicken pot pie. The dough is flexible enough for hand pies and sturdy enough for a galette, like our awesome Blueberry Lemon Cream Cheese Galette. You can even use the scraps to make the most amazing little cookies, which I should totally share with my kid, but instead, I stash them away because every mom needs her secrets. (If you know, YOU KNOW.)

Side view of fully baked pie.
Overhead view of baked pie on a countertop.

Easy 3-Ingredient Pie Crust

This super easy pie crust recipe comes together in minutes and has just three ingredients: salted butter, all-purpose flour, and water.
Course Breakfast, Dessert, Dinner, Lunch
Cuisine American
Total Cost $1.34 recipe
Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 Crusts
Calories 1436kcal
Author Monti – Budget Bytes

Ingredients

  • 2 3/4 cups all-purpose flour (plus some for dusting) $0.34
  • 2 sticks salted butter (1 cup) $1.00
  • 1/2 cup chilled water* $0.00

Instructions

  • Sift the flour through a fine mesh sieve and then spoon 2 3/4 cups of flour into dry measuring cups. Use the back of a butter knife to level the flour before adding it to a large bowl. Place in the freezer to chill while you grate the butter.
  • Grate the butter sticks on the box grater's large holes. When the butter becomes challenging to handle, chop what's left of it into dice-sized pieces.
  • Add the butter to the flour. Use a spoon to toss the butter and flour like you would a salad. Work quickly until the butter is completely covered in flour and the mixture resembles a shaggy, coarse corn meal.
  • Spoon four tablespoons of chilled, icy water onto the flour/butter mixture. Mix quickly with a fork, incorporating the flour gathered at the bowl's bottom.
  • Continue to add water tablespoon by tablespoon, mixing between each addition, until you can lightly pinch the flour/butter mixture and it holds together in a dough.
  • Use your hands to press the shaggy bits of dough into a ball quickly. Then, lightly flour your work surface and shape the ball into a flat disc, about six inches in diameter and three to four inches thick.
  • Wrap the disc of dough tightly in plastic or beeswax. Let it rest in the fridge for at least two hours, preferably overnight.
  • Use the pie dough in your favorite recipe or keep the pie dough in the refrigerator for up to three days or frozen for up to three months. This recipe is for a double crust.

Notes

*The amount of water used will vary depending on multiple factors, like the humidity in the room. 

Nutrition

Serving: 1recipe | Calories: 1436kcal | Carbohydrates: 131g | Protein: 19g | Fat: 93g | Sodium: 730mg | Fiber: 5g
Overhead view of baked pie on a countertop.

How to Make Homemade Pie Dough – Step by Step Photos

Flour being sifted into a white bowl.

For an accurate measurement of volume, sift your flour, and don’t scoop it into your measuring cups. Spoon 2 3/4 cups of sifted flour into the cups, and then use the back of a butter knife to level it off. Place it in a large bowl and put that in the freezer while you grate the butter.

Overhead shot of a hand grating butter on a box grater.

Grate two sticks of salted butter that have been frozen solid. When you get down to a three-inch knob of butter, and it’s getting tricky to keep your knuckles out of the party, chop the remaining butter into diced-sized pieces.

Overhead shot of flour and butter mixture being tossed with a fork.

Take the bowl of sifted flour out of your freezer and add the grated butter. Use a spoon to mix the flour and butter as if you were tossing a salad. Mix until all of the butter is coated with flour.

Overhead shot of water being added to flour and butter mixture.

Add 1/4 cup of chilled water to the flour and butter mixture. Use your spoon to toss the mixture and incorporate the water. Continue adding water, tablespoon by tablespoon, tossing between each addition and incorporating flour that has shifted to the bottom of the bowl.

Once most of the flour has started to clump together with the butter, grab a bit and pinch it together. It should form a dough with a texture like play-dough, neither dry nor wet. If your dough is crumbly when you pinch it together, continue to add chilled water.

Overhead shot of two hands holding dough shaped in a flat disc over a white bowl.

Press the bits of dough together into a ball and flatten it into a disc about 6 inches wide and three inches thick. Wrap it tightly in plastic or beeswax cloth and set it inside an airtight container. Let it rest in the fridge for at least two hours, preferably overnight.

Overhead shpt pf pie dough being rolled out by hand.

Slice the rested dough an inch above the center line and shape both halves into a disc. Place the larger half on a lightly floured work surface. Roll from the center up, down, left, and right. Lift the dough, rotate 15 degrees, and repeat the sequence until it’s 14 inches in diameter and the thickness of an ear lobe

Overhead shot of two hands using a rolling pin to place rolled out dough in a pie pan.

Place your rolling pin on the bottom edge of your crust and roll it onto your rolling pin. Place the pin on the top edge of a greased pie plate, centering the crust. Unfurl the dough towards you, then press it into the plate.

To prevent steam from forcing the bottom crust to bubble up, use a fork to dock the dough, pressing the tines all the way through. Optional if using a liquidy filling: separate an egg and beat the white until frothy. Brush a thin layer over the bottom crust to seal the crust. Rest the pie plate in the freezer.

Overhead shot of hands fluting pie dough.

Roll out the top crust to 11 inches in diameter. Take the pie plate out, add your filling, and brush water on the outer edges of the bottom crust. Place the top crust over the filling, fold the bottom crust over it, and pinch the two together to seal.

Overhead shot of hand using a pastry brush to place egg wash on pie dough.

Optional: Beat the remaining egg yolk with a tablespoon of cream or milk and brush it onto the top crust. This will help with browning. You can also use plain milk or cream.

Overhead shot of knifecutting steam vents into uncooked pie top crust.

To prevent the pie crust from bubbling up as it bakes, cut steam vents into the top crust. Rest the pie in the freezer for fifteen minutes.

Overhead shot of a fully cooked pie with a golden-brown pastry.

Place your chilled pie on the middle rack of a preheated oven and bake according to recipe directions.

Look at all that flaky goodness for a little over a dollar! Yum!!

The post Easy 3-Ingredient Pie Crust appeared first on Budget Bytes.

Guinness Beef Stew

This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Stovetop, Instant Pot and Crock-Pot options included! Happy St. Patrick’s Day! ♡ If you’re looking for a cozy Irish-inspired stew to celebrate today, this Guinness Beef Stew is always a winner. The classic trio of beef, potatoes […]

This Guinness Beef Stew recipe is full of tender beef, hearty veggies, and a rich tomato stout broth. Stovetop, Instant Pot and Crock-Pot options included!

Guinness Beef Stew

Happy St. Patrick’s Day! ♡

If you’re looking for a cozy Irish-inspired stew to celebrate today, this Guinness Beef Stew is always a winner. The classic trio of beef, potatoes and veggies is simmered low and slow with a richly-seasoned Guinness broth until every bite is melt-in-your-mouth tender (and your home smells amazing). And when served up with some good crusty bread or ladled over a bowl of noodles, this Guinness beef stew is the coziest comfort food through and through.

I thought I’d bump this recipe back to the top of the site today since I recently added in some updates (per your requests) with instructions for how to make this beef stew either on the stovetop or in the Instant Pot or Crock-Pot. And I’ve also added in a few fun new options for how to customize the stew to your liking.

So if you’re looking for a cozy beef stew recipe to make tonight — or any night of year year — grab a Guinness and let’s make some beef stew!

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White Chocolate Strawberry Scones

These homemade White Chocolate Strawberry Scones are the perfect treat for your sweetheart on Valentine’s Day or any other day of the year!

The post White Chocolate Strawberry Scones appeared first on Budget Bytes.

Instead of picking up a box of chocolates and a mini-teddy bear at the grocery store for your Valentine, make these homemade White Chocolate Strawberry Scones! Despite being fairly easy to make, they’re pretty visually stunning and absolutely delicious, so they’re sure to get a reaction. Serve them up with coffee in bed or as a dessert after your big Valentine’s Day dinner. A little bit of effort goes a long way on Valentine’s Day! Plus, your S.O. will totally have something to brag to their coworkers at work the next day.

Originally posted 2-13-2014, updated 2-9-2022.

Strawberry scones on a wire cooling rack from above

Not into Valentine’s Day? I feel ya. These White Chocolate Strawberry Scones are also a good “just because” treat any day of the year. They’re nice to keep on hand in the freezer for whenever you want a little something sweet to go with your coffee or tea. They’re indulgent but not so overly sweet that you’ll feel sick afterward. Perfect with a warm, cozy beverage! YUM. 

Use Fresh or Frozen Strawberries

When I originally created this recipe in 2014 I used frozen strawberries that I sliced when they were just a little thawed, but this time I decided to use fresh strawberries since they’ve already started popping up in the grocery stores. These scones were great with the frozen strawberries but they blew my mind with the fresh strawberries. So you can use either one, but if your budget allows, go for fresh strawberries. The fresh berries add so much more sweetness and fresh strawberry aroma to the scone.

Freeze Leftover Scones for Later

As mentioned above, I love freezing these scones so that I can take one or two out at a time to enjoy with my coffee as an occasional treat. To freeze these scones simply let them cool completely to room temperature, then place them in a freezer bag or other air-tight freezer container. Pop them in the freezer and they’ll be good for about 3 months or so. You can thaw the scones at room temperature, or if you’re in a hurry (as I usually am as soon as I see that scone), pop it in the microwave for 30 seconds and then enjoy.

Close up of glaze being drizzled over a strawberry scone

Two strawberry scones on a plate with coffee and a bowl of berries on the side

White Chocolate Strawberry Scones

These homemade White Chocolate Strawberry Scones are the perfect treat for your sweetheart on Valentine's Day or any other day of the year!
Course Breakfast, Brunch, Dessert
Cuisine American
Total Cost $4.33 recipe / $0.54 each
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Calories 321kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.30
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.04
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter $0.60
  • 1 cup sliced strawberries $1.40
  • 1/2 cup white chocolate chips $1.10
  • 2 large eggs $0.47
  • 1/4 cup milk $0.10
  • 1/2 tsp vanilla extract $0.14

Glaze

  • 1/2 cup powdered sugar $0.04
  • 1/4 tsp vanilla extract $0.07
  • 1 Tbsp milk $0.03

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.
  • Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.
  • Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.
  • In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  • Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb.
  • Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.
  • Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.
  • While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.
  • Drizzle the glaze over the cooled scones, then serve.

Nutrition

Serving: 1scone | Calories: 321kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Sodium: 359mg | Fiber: 1g

Two strawberry scones on a plate with coffee and a bowl of berries on the side

How to Make White Chocolate Strawberry Scones – Step by Step Photos

Dry ingredients for scones in a bowl

Preheat the oven to 425ºF. In a large bowl, stir together 2 cups of all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, and ½ tsp salt until well combined.

Grated butter added to flour mixture

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Alternately, you can cut the butter into small chunks. Use your hands to work the butter into the flour mixture until only a few small pieces remain. You can also use a pastry cutter, if you have one.

Sliced strawberries and white chocolate chips added to the flour

Slice 1 cup strawberries and add them to the flour mixture along with ½ cup white chocolate chips. Stir until the strawberries and white chocolate are combined with the flour mixture.

wet ingredients for scones in a bowl

In a separate bowl, whisk together 2 large eggs, ¼ cup milk, and ½ tsp vanilla extract.

wet ingredients being poured into the bowl of dry ingredients

Pour the bowl of wet ingredients into the bowl of dry ingredients.

Scone dough in the bowl

Work the wet and dry ingredients together until they form a slightly dry dough. There should be no dry flour left on the bottom of the bowl. The dough might be slightly crumbly at first, but it will begin to stick together a bit more as the moisture from the strawberries gets absorbed into the flour.

Shaped and cut scones

Shape the dough into an 8-inch diameter circle, then slice the circle into eight pieces.

Cut scones on a lined baking sheet

Place the cut scones on a parchment-lined baking sheet.

Baked strawberry scones on the baking sheet

Bake the scones in the preheated 425ºF for about 15 minutes, or until golden brown. Remove the scones from the oven and transfer to a wire rack to cool.

Icing in a bowl being stirred

While the scones are cooling, prepare the glaze. Stir together ½ cup powdered sugar, ¼ tsp vanilla extract, and 1 Tbsp milk until it forms a thick glaze. 

Glaze being drizzled over the scones

Once the scones are cooled, drizzle the glaze over top. It’s important to allow the scones to cool before glazing because hot scones will cause the glaze to melt and drip right off. 

Side view of glazed strawberry scones on a cooling rack

Enjoy immediately or save for later! The baked scones will be good at room temperature for a day or so, refrigerated for 3-4 days, or frozen for about 3 months.

Try These Other Scone Recipes:

The post White Chocolate Strawberry Scones appeared first on Budget Bytes.

How to Measure Flour, Substitutes, and More!

Everything you need to know about flour. From how to properly measure flour for recipes, the different types of flour and flour substitutes you can use when baking. With so many options around today, this guide will help when you’re baking up som…

Everything you need to know about flour. From how to properly measure flour for recipes, the different types of flour and flour substitutes you can use when baking. With so many options around today, this guide will help when you’re baking up some of our sweet desserts! Continue reading to learn about the different types […]

The post How to Measure Flour, Substitutes, and More! appeared first on Sugar and Charm.

Coffee Cake Cinnamon Rolls

Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They …

Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They are almost too good to be true. I used my dad’s famous cinnamon roll…

The post Coffee Cake Cinnamon Rolls appeared first on Two Peas & Their Pod.

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.

The post Snickerdoodles for Two appeared first on Budget Bytes.

Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

close up of two snickerdoodles on a plate, one broken in half

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Total Cost $0.71 recipe / $0.36 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 334kcal
Author Beth - Budget Bytes

Ingredients

  • 3 Tbsp room temperature butter $0.30
  • 3 Tbsp sugar $0.03
  • 1 large egg yolk $0.21
  • 1/4 tsp vanilla extract $0.07
  • 1/8 tsp salt $0.01
  • 1/2 tsp baking powder $0.01
  • 1/3 cup all-purpose flour $0.05

Cinnamon Sugar Topping

  • 1 tsp sugar $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Sodium: 406mg | Fiber: 1g

A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

The post Snickerdoodles for Two appeared first on Budget Bytes.