Creaming butter and sugar is one of the most common steps when making baked goods like cookies and cakes, but it’s also a step that’s commonly misunderstood. Learn how to cream butter and sugar and get the answers to some frequently asked questions about this technique. When you’re a veteran baker, sometimes you take for …
Creaming butter and sugar is one of the most common steps when making baked goods like cookies and cakes, but it’s also a step that’s commonly misunderstood. Learn how to cream butter and sugar and get the answers to some frequently asked questions about this technique.
When you’re a veteran baker, sometimes you take for granted the tips and tricks you have learned over the years.
One of the most important techniques in baking is learning how to cream butter and sugar properly. But it’s also one of the things that we sometimes forget to teach new bakers!
If you’re new to baking and have been confused about why creaming butter and sugar together is important or how to know when it’s ready for the next step in the recipe, this is the post for you. We’re going to talk through the basics of this important technique and learn how it can change the outcome of your baked goods.
Want to store your homemade apple butter long-term but don’t have freezer space? Learn how to can apple butter and enjoy this fall favorite all year long. Without a doubt my most popular recipe this time of year is my slow cooker apple butter. And there’s really no question why! It’s incredibly easy and absolutely …
Want to store your homemade apple butter long-term but don’t have freezer space? Learn how to can apple butter and enjoy this fall favorite all year long.
Without a doubt my most popular recipe this time of year is my slow cooker apple butter. And there’s really no question why! It’s incredibly easy and absolutely delicious.
One of the most common questions I get about the recipe is: Can I can this apple butter?
I didn’t grow up with a grandmother who canned food, so I never messed around much with it. It always seemed really intimidating to me. But I called up my friend Megan and asked her to teach me what I needed to know to can my apple butter.
I don’t think I’ll become a master canner, but it’s nice to know how to preserve one of my favorite fall foods without taking up a bunch of space in my freezer.
So let’s talk through the basics on how to can apple butter!
Cinnamon sugar is one of the most useful spice blends you can keep in your pantry! Learn the best ratio for making it as well as ways to use it. Sometimes I don’t know where I’d be without my baking basics. I’ve saved myself so many extra trips to the grocery store by knowing how …
You’ve probably seen jars of cinnamon sugar in the spice aisle at the grocery store. Maybe you’ve even bought it before! But from now on, you won’t need to.
Once you know how to make cinnamon sugar, you’ll be able to keep a jar of it on hand at all times.
HOW TO MAKE CINNAMON SUGAR
Cinnamon sugar is one of the most useful things you can keep in your pantry, especially if you have a bit of a sweet tooth.
Like simple syrup, it’s one of those things that you CAN buy at the store. But once you realize how easy it is to make and you know the ratio to use, I bet you’ll save yourself some money and make it at home.
The most important thing you need to know when it comes to making cinnamon sugar is the ratio to use.
My preferred ratio is: 1 part cinnamon to 4 parts granulated sugar by volume.
Once you’ve got that down, you can make as much or as little as you need!
Here are a few ratio examples for you, so you can see how you can make anywhere from a small amount to a larger volume:
This one goes out to all of my lactose-intolerant friends out there! If you’re not already making your own homemade oat milk, promise me you’ll try this recipe. Because they’re charging waaaaay too much for it at the store, considering how simple it is to make. It literally takes about five minutes and it tastes SO GOOD. Like, I usually feel kind of “meh” about oat milk, but I wanted to guzzle the entire batch because it was so cool, creamy, and refreshing. So promise me you’ll bookmark this page and give it a try this weekend, K?
What’s in Oat milk?
When I tell you how simple this oat milk is, you might have a little heart attack when you realize how much you’ve been paying for it at the store. Oat milk is literally just oats, water, salt, vanilla (optional), and a sweetener (optional). That’s it. Five simple ingredients! Here’s a little more detail about what I used to make my homemade oat milk:
Oats – I tested both old-fashioned rolled oats and quick oats for this recipe and old-fashioned oats were the clear winner. Old-fashioned rolled oats break down just enough when blended to yield a creamy milk that is not too thick or slimy. Quick oats are so powdery to begin with that they completely disintegrated in the water and make a thick, sludge-like oat milk. #nothanks
Water – Make sure to use cold water to make your homemade oat milk so the starches in the oats don’t get too hydrated. That will lead to thick and slimy oat milk.
Salt – Just a pinch will do! Salt helps our tongues differentiate between flavors so you can taste the full dimensions of vanilla, sweet, and creamy.
Vanilla – I think adding a little vanilla really rounds out the flavor of the oat milk so it’s more interesting and enjoyable. You can skip it, but I really feel like the vanilla takes the oat milk from good to GREAT.
Sweetener – A little bit of sweetness goes a long way with oat milk. I used brown sugar because it offered a good balance between being budget-friendly and adding a slight caramel flavor from the molasses, but maple syrup is even more delicious (just more expensive). Other options are white sugar, honey, agave, stevia, monk fruit, or any other sweetener that dissolves easily in water.
What kind of Strainer to Use
Straining is one of the most important steps in the oat milk-making process because it can change the texture of the oat milk quite a bit. I tested a few different methods for straining so I could give you some options. Here’s what I found:
Nut Bags or Cheesecloth: These are great options if you plan to make a lot of oat milk because they’re inexpensive and most can be laundered and re-used (check the package for the cheesecloth because depending on the quality, some are not reusable). The key to using nut bags and cheesecloth is to NOT squeeze the liquid through the cloth. Squeezing allows too many starches through, making the oat milk thick and slimy.
Metal Strainers or Sieves: Metal strainers have quite a large weave and they allow a lot of the oat particulate through, which can result in a thick and powdery-flavored milk. Stacking two strainers on top of each other does help a lot, if this is your only option.
Lint-Free Dishcloth: The weave on a dishcloth is pretty tight, which makes it hard for the oat milk to flow through. I found this method to be pretty messy and I had to squeeze the oats to get the milk to pass through, which can lead to a slimy oat milk.
Metal Coffee Filter: Metal coffee filters were my favorite strainer for oat milk! It created just the right texture for the milk and was easy to clean and reuse. So if you happen to have one of these on hand, or want to make an investment for oat milk-making, this is the best option!
Can you Froth Homemade Oat milk?
I tried frothing this homemade oat milk with a handheld frother, and, unfortunately, it does not create a nice foam. Oats do not contain a lot of fat or protein, which is needed to create a stable foam, so store-bought oat milk usually has to have thickeners or stabilizers added to help it foam.
How to Enjoy Oat Milk
I’m not kidding when I say this oat milk was so good that I wanted to chug it straight from the jar. But keep in mind that homemade oat milk does not contain emulsifiers or stabilizers like store-bought oat milk, so you will need to shake it very well before you pour, every time.
Oat milk is great added to coffee or poured over a bowl of cereal (or maybe even oatmeal – how meta). I haven’t tested baking with this oat milk or using it as a substitute for dairy milk in recipes, so proceed with caution. Remember that oat milk does not contain as much fat or protein as dairy milk, which may cause it to react differently in recipes.
Tips for Making Homemade Oat Milk
Use rolled oats, not quick oats, for a creamy yet light and refreshing oat milk
Use cold water to prevent a slimy texture
Strain the oat milk well to keep the texture light, but DO NOT squeeze it through your strainer
For maximum deliciousness, let the oat milk chill completely in the refrigerator before serving
Shake the oat milk very well each time before enjoying
*You can use any type of sweetener that dissolves easily in cold water.**There is no nutritional information for this recipe because nutritional calculators can not account for the oats that are discarded in the straining process.
How to Make Oat Milk – Step by Step Photos
All you need to make your own oat milk is 4 cups cold water, 1 cup rolled oats (NOT quick oats), 1/4 tsp salt, 1/2 tsp vanilla extract, and sweetener (I used 2 Tbsp brown sugar).
Add 2 Tbsp brown sugar and ½ tsp vanilla to 4 cups cold water and stir until the sugar is dissolved. Add the rolled oats, salt, and water mixture to a blender. I used our big blender for a four-cup batch, but I also tested a half-cup batch in our mini blender and it worked fine.
Blend the oats and water for 30 seconds, no more! It’s a good idea to time this on your watch or phone so you don’t accidentally count too fast or too slow. Over-blending the mixture can make the oat milk too thick or slimy.
Immediately pour the mixture through a strainer into a bowl. I’m showing the oat milk poured into a nut bag supported by a metal strainer over the bowl, but you can also use cheesecloth or metal coffee filters (see blog text above the recipe for details on each method).
Make sure to chill the oat milk completely (like, overnight) for the best flavor. Because this is homemade and doesn’t have added emulsifiers or stabilizers, it will separate like in the photo above. Just give it a good shake shake shake before enjoying it each time and it will be as right as rain!
The oat milk will keep in the refrigerator for about four days, so make a half batch if needed to make sure none goes to waste!
Curious about whether or not you can freeze the cake you just made? Use this guide to learn how to freeze cake, whether whole or sliced, frosted or unfrosted. Today I’m bringing you another kitchen how-to. If you’ve been around here for a while, you know how much I love sharing these posts with you. …
If you’ve ever had cookies come out of the oven looking a little less than perfect, give this trick a try. Grab a drinking glass or a coffee mug and learn how to make perfectly round cookies. I’ve told you guys before how TikTok is my new favorite social media platform. I get so many …
If you’ve ever had cookies come out of the oven looking a little less than perfect, give this trick a try. Grab a drinking glass or a coffee mug and learn how to make perfectly round cookies.
I’ve told you guys before how TikTok is my new favorite social media platform. I get so many great tips and tricks there, whether it’s a recipe for cinnamon rolls with heavy cream or how to make your cookies perfectly round.
Yes, you read that right. Perfectly round cookies!
I saw this trick several months ago. I can’t find the original video, but it showed the creator using a cup to reshape her freshly baked cookies into perfect circles.
I am happy to eat cookies in any shape or size, but sometimes I do want mine to look really nice, so I gave this trick a try and it worked great!
Curious about caramelized onions? Learn everything from what they are, how to use them, and – most importantly – how to caramelize onions easily at home. There are a handful of cooking and baking basics that I think every home cook should know. These are things like how to make a buttermilk substitute, how to brown …
If you’re making breakfast or brunch for mom this morning, these perfectly soft boiled eggs are sure to impress (plus, they’re EASY). Add one of these beauties on top of some simple avocado toast, add a sprinkle of everything bagel seasoning, pair it with some freshly made coffee and you’ve got a breakfast any mom…
If you’re making breakfast or brunch for mom this morning, these perfectly soft boiled eggs are sure to impress (plus, they’re EASY). Add one of these beauties on top of some simple avocado toast, add a sprinkle of everything bagel seasoning, pair it with some freshly made coffee and you’ve got a breakfast any mom would love. 🥰
Why we Love Soft Boiled Eggs
Soft-boiled eggs are my new obsession. The whites of the eggs are firm, but the yolk stays silky, creamy, and in a liquid gold state. It’s a little like a cross between butter and melted cheese. They’re seriously divine. And they’re not just for breakfast! I enjoy soft-boiled eggs with toast, as an addition to bowl meals, as a topper for salads or soup (hello, ramen!), or just as a quick snack. I pretty much add soft-boiled eggs to everything I eat, no matter what time of day. Are you ready to see how easy it is?
How Long Does it Take TO Soft Boil an Egg?
The short answer is that it takes six minutes to soft boil an egg with fully set white and a liquid yolk, or 3-5 minutes if you prefer softer, slightly unset whites near the yolk. The long answer is that it also depends on the size of your egg and the technique used to boil the egg.
The recipe below is formulated for large eggs that are still cold from the refrigerator. In the U.S. large eggs weigh approximately 56-62 grams. You can use this method for other-sized eggs, just be aware that you will need to adjust the time up or down, depending on the size of your egg. Other factors that may affect the cooking time include high elevation, the type of cookware used, and starting temperature of your egg. Start with six minutes for large eggs and adjust the time until you find the exact amount of time needed to achieve your perfect soft-boiled egg.
The diagram above shows how long to cook large eggs (cold) to achieve soft or hard boiled eggs and everything in between.
3-5 minutes: liquid yolk with soft, whites not fully set
6 minutes: liquid yolk with fully set whites
7 minutes: jammy yolk with outer edges set
8 minutes: half set yolk
9 minutes: half set yolk
10 minutes: mostly set yolk
Using the steaming method, I find 12 minutes to be perfect for a hard boiled egg with a fully set yolk. If you prefer to use a full water bath instead of the steaming method, check out my tutorial for hard boiled eggs.
How to Boil Eggs Fast
Half of the time spent when boiling eggs is just waiting for the water to boil, so I like to use a combination of boiling water and steam. To create the steam you only need one inch of water in the pot, which comes to a boil in just a few quick minutes instead of several minutes for a full pot of water. The steam from the boiling water is then trapped under the lid, it surrounds the egg and cooks the egg just as quickly and evenly as a full pot of water. The quick steaming method allows you to cook your soft-boiled egg in just six minutes, or about the amount of time that it takes to start making your coffee or toast a piece of bread.
Soft boiled eggs in the shell will last in the refrigerator for about two days. To reheat the refrigerated soft boiled eggs, just repeat the initial cooing process with half the time. Bring about an inch of water to a boil in a small saucepot, add the egg, and let steam for 3 minutes instead of six.
What to Serve with Soft Boiled Eggs
Soft boiled eggs go well with so many different foods that I find myself adding them to almost all my meals (“put an egg on it!”). I add soft boiled eggs to everything from noodles and rice bowls to salads and toast. When you break open that liquid gold yolk is like adding a deliciously rich sauce to your meal. Here are a few recipes where a soft boiled egg can really take your meal to the next level:
Add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat.
Once boiling, add an egg (or however many you’d like as long as they are in a single layer in the bottom of the pot), straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
After six minutes, remove the egg(s) from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle. Peel, and enjoy!
If you do not plan to eat the egg immediately, cool the eggs completely in an ice water bath to stop the cooking process. Otherwise, the eggs can be peeled and eaten warm as soon as they are cool enough to handle.
How to Make Perfect Soft Boil Eggs – Step by Step Instructions
Add one inch of water to a sauce pot. Yes, you only need ONE INCH of water. Use the smallest pot you have that will house the number of eggs you’re making, so they’re in a single layer in the pot. I usually only do one or two eggs at a time, but this same technique can be used for any number of eggs. Place a lid on the pot and bring the water to a rolling boil over high heat. Once boiling, gently place the large egg(s) into the pot. Tongs or a slotted spoon makes this easier to do without burning your finger tips.
After adding the egg(s) to the pot, put the lid back on top, and set a timer for six minutes. The lid holds in the steam, which surrounds the eggs with even heat, cooking them quickly and evenly.
After exactly six minutes, turn off the burner, and use the tongs to transfer the eggs to an ice bath. Allow the eggs to cool until they’re no longer too hot to handle, or let them sit in the ice bath until you’re ready to eat. Just make sure you don’t let them sit at room temperature after steaming, otherwise they will continue to cook with their residual heat, and the yolks will continue to solidify.
Carefully tap the egg on a hard surface to crack the shell, then gently peel it away. You’ll need to be gentle because the inside is still liquid and the egg will be somewhat soft and wobbly. Begin peeling on the fat end, which often has an air-bubble that separates the shell from the whites, and makes an easy spot to separate the two. Give it a quick rinse after removing the shell to get rid of any shell fragments.
And now it’s time for that magic moment… OMG the runny yolk is liquid perfection! *squeal* Just so you can see a close up of the awesome results… The whites are completely solid and the yolk is ALL liquid. How perfect is that? I feel like I won the lottery.
Looking to add some extra flavor to your cupcakes? Learn how to fill cupcakes with anything from jam to frosting to up your cupcake game! I spend way too much time in my kitchen, so I’ve tried a lot of cooking and baking tips and tricks out over the years. Some of them are great, …
If you love going out for brunch for the perfectly poached eggs, you’re in luck! Learn how to poach eggs and enjoy a restaurant-quality brunch right at home – it’s easier than you think. Long-time readers will know that I am a big fan of keeping a bunch of baking and cooking basics at your fingertips. …