Pumpkin Pancakes

Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning. As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house. So my week is spent trying to calm …

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Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.

Maple syrup being poured over a stack of pumpkin pancakes on a plate.

As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house.

So my week is spent trying to calm a dog who is anxious about the construction work and trying to figure out if the shipping company really lost our new bathtub on top of all of the normal stuff.

I’m really looking forward to a peaceful weekend morning, ok?

I think this weekend is due for a batch of pumpkin pancakes, a cup of coffee with homemade vanilla coffee syrup, and maybe a trip to the apple orchard. 

Sounds like a pretty perfect weekend to me.

(more…)

The post Pumpkin Pancakes appeared first on My Baking Addiction.

Green Beans with Toasted Walnut Vinaigrette

Dry sautéed in a skillet, these green beans are cooked perfectly tender-crisp and dressed with a flavorful toasty walnut vinaigrette. A simple delicious side dish that will enhance most any meal. Listen to the wind, it talks. Listen to the silence, it …

Green beans with Toasted Walnut Vinaigrette, a simple, delicious side dish that will enhance almost any meal.  Vegan and Gluten-free. 
Dry sautéed in a skillet, these green beans are cooked perfectly tender-crisp and dressed with a flavorful toasty walnut vinaigrette. A simple delicious side dish that will enhance most any meal. Listen to the wind, it talks. Listen to the silence, it speaks. Listen to your heart, it knows. native american proverb Green Beans with…

Lemon Brownies

If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze.  A sliceable and make ahead friendly dessert th…

If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze.  A sliceable and make ahead friendly dessert that kids and adults will enjoy. I love a good lemon recipe,...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Lemon Brownies.

Peach Galette

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

The post Peach Galette appeared first on Budget Bytes.

This stunning peach galette is stupid-easy to make. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.

Overhead shot of peach galette surrounded by fresh peaches.

What is a galette?

Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.

How to pick a ripe peach

Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.

Can I use frozen, canned, or jarred peaches?

If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup. 

Overhead shot of slice of peach galette on a wood plate with a dollop of whipped cream.

How do I serve a peach galette?

With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.

How to store leftovers

A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.

Side view shot of slice of peach galette being lifted by a pie spatula.
Overhead shot of peach galette with one slice being removed.

Peach Galette

This stunning peach galette is stupid-easy to make. With the help of a pre-made pie crust, you can get it on the table in about an hour.
Course Dessert
Cuisine American
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 320kcal
Author Monti – Budget Bytes

Ingredients

  • 1 double pie crust* $1.34
  • 8 peaches $6.24
  • 1/2 tsp vanilla extract $0.26
  • 1/2 cup granulated sugar $0.19
  • 2 tbsp corn starch $0.02
  • 1 tbsp heavy cream $0.09

Instructions

  • Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
  • Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
  • Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
  • Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
  • Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
  • Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
  • Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
  • Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
  • Bake for 40 minutes, or until the crust is crispy and golden.
  • Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Notes

*You can substitute with store-bought pie dough, the kind that comes with two crusts.
If using store-bought pie dough:
  • Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
  • Use a fork to poke holes in the center of each crust, leaving a three-inch border.
  • Divide the peaches between the two chilled crusts. Leave a three-inch border.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Sodium: 194mg | Fiber: 3g
Overhead shot of peach galette with one slice being removed.

How to Make Peach Galette – Step by Step Photos

Overhead shot of rolled out pie dough.

Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.

Overhead shot of sugar cornstarch mixture being sprinkled onto peaches with a tablespoon measure.

Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.

Overhead shot of wo hands tossing peaches with sugar mixture in a white bowl.

Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.

Overhead shot of peach juice being strained into a pot.

Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.

Overhead shot of peach juice caramel being drizzled onto sliced peaches arranged on pie dough.

Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.

Overhead shot of pie dough edges being folded over peaches.

Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.

Overhead shot of baked peach galette.

Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.

Side shot of slice of peach galette on a pie spatula.

I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.

The post Peach Galette appeared first on Budget Bytes.

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.

Vegan Chocolate Pie

Vegan chocolate pie is a dairy free pie that is loaded with chocolate flavor. A chocolate cookie crust filled with a velvety smooth chocolate filling. Add on a dollop of non-dairy whipped topping and dive in. This vegan chocolate dessert is one that wi…

Vegan chocolate pie is a dairy free pie that is loaded with chocolate flavor. A chocolate cookie crust filled with a velvety smooth chocolate filling. Add on a dollop of non-dairy whipped topping and dive in. This vegan chocolate dessert is one that will win over a crowd.  If you are a pie-lover you have...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Chocolate Pie.

Vegan Bread Pudding

Vegan bread pudding is a rich and decadent bread pudding that is flavored with maple syrup, chopped walnuts and topped with powdered sugar and blueberries! A delicious breakfast or dessert to dish up.  Did you know you can make an eggless bread pu…

Vegan bread pudding is a rich and decadent bread pudding that is flavored with maple syrup, chopped walnuts and topped with powdered sugar and blueberries! A delicious breakfast or dessert to dish up.  Did you know you can make an eggless bread pudding? It is so easy to do, and you won't even miss eggs....

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Bread Pudding.

Pumpkin Curry Soup

Pumpkin curry soup is the perfect comfort zone soup recipe. If you are looking for a creamy and delicious fall inspired soup recipe. This curry pumpkin soup is filled with pumpkin puree, onion, garlic, curry powder, ginger and more.  This is a sto…

Pumpkin curry soup is the perfect comfort zone soup recipe. If you are looking for a creamy and delicious fall inspired soup recipe. This curry pumpkin soup is filled with pumpkin puree, onion, garlic, curry powder, ginger and more.  This is a stovetop pumpkin curry soup that is paired with a creamy coconut milk. Serve...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Pumpkin Curry Soup.

Vegan Strawberry Shortcake

Whip up this vegan strawberry shortcake for your next sweet tooth craving. Homemade vegan strawberry shortcakes topped with fresh strawberries, and a coconut whipped cream. This is the ultimate dessert for strawberry season.  This strawberry short…

Whip up this vegan strawberry shortcake for your next sweet tooth craving. Homemade vegan strawberry shortcakes topped with fresh strawberries, and a coconut whipped cream. This is the ultimate dessert for strawberry season.  This strawberry shortcake recipe is perfect for summer entertaining, take to a holiday gathering, or your next potluck event. Don't wait, try...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Strawberry Shortcake.

40+ Vegan Christmas Recipes

40+ vegan Christmas recipes, featuring breakfasts, main courses, side dishes, drinks and desserts. From vegan roasts and salads to pancakes, cookies and cake, there are plenty of festive ideas that everyone will love! I feel like there’s a misconceptio…

40+ vegan Christmas recipes, featuring breakfasts, main courses, side dishes, drinks and desserts. From vegan roasts and salads to pancakes, cookies and cake, there are plenty of festive ideas that everyone will love! I feel like there’s a misconception that around the holiday season, the only vegan options are potatoes and miserable-looking salads. That, however,...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 40+ Vegan Christmas Recipes.