Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

The post Baked Beans appeared first on Budget Bytes.

If you’ve only had canned baked beans in the past then you’ve GOT to try these homemade baked beans. They’re seriously delicious and make really incredible leftovers. I used canned beans to keep these baked beans super easy, but then combined them with bacon (bacon makes everything better!) and a super simple homemade BBQ sauce to take the beans to the next level. The beans are then slowly baked to rich, sweet, smoky perfection. You’re going to LOVE them!

Close up overhead view of baked beans in a cast iron skillet with a wooden spoon.

What Kind of Beans to Use for Baked Beans

Navy beans or Great Northern beans are my top picks for baked beans. The small shape, creamy texture, and neutral flavor of both navy and Great Northern beans make them the perfect complement to the rich and tangy sauce. Great Northern beans will hold their shape better, whereas navy beans may break down a bit if stirred too much.

What’s in the Sauce?

I used my homemade BBQ sauce for these baked beans. It’s really simple to prepare, just stir all the ingredients together and let it bake along with the beans and bacon for maximum flavor! The sauce includes tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and spices, like smoked paprika and garlic powder. It’s sweet, savory, tangy, and smoky!

Baked beans on a spoon held close to the camera.

How to Serve Baked Beans

Baked beans are so good that they may become the focal point of your plate, even when served as a side! I love to serve them with southern classics like pulled pork, burgers, coleslaw, potato salad, and mac and cheese. But you could also use them as a bowl meal! Add them to some mashed potatoes, top with cheese and green onion, and you’ve got a cozy and filling bowl of comfort.

What Cookware to Use

I used a well-seasoned cast iron skillet for my baked beans, but any heavy-duty ceramic or cast iron baking dish or Dutch oven will do well. Thinner materials like metal or glass may cause the sauce to overcook or burn around the edges. You’ll want a dish that can hold about two quarts in volume.

What Else Can I Add?

A lot of baked beans recipes will also include bell pepper and onion. When I originally tested this recipe I included finely diced bell pepper and onion that I sautéed until soft in the bacon fat after the bacon had browned, but I wanted to simplify the recipe this time around (less chopping and fewer ingredients!) I found the version without to be every bit as delicious!

Overhead view of baked beans in the skillet with a wooden spoon.
Overhead view of baked beans in the skillet with a wooden spoon.

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $7.56 recipe / $0.76 serving
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 10 ½ cup each
Calories 307kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. bacon $2.40
  • 3 15oz. cans Great Northern Beans $2.37
  • 1 15oz. can tomato sauce $0.89
  • 1/4 cup tomato paste $0.32
  • 1/4 cup apple cider vinegar $0.17
  • 1/4 cup brown sugar $0.16
  • 1/4 cup molasses $0.77
  • 1 Tbsp Dijon mustard $0.05
  • 2 tsp Worcestershire sauce $0.03
  • 2 tsp smoked paprika $0.20
  • 1 tsp garlic powder $0.10
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp cayenne pepper $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!

Nutrition

Serving: 0.5cup | Calories: 307kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Sodium: 446mg | Fiber: 7g
Close up side view of baked beans in the skillet.

How to Make Baked Beans – Step by Step Photos

Bacon cooking in a cast iron skillet.

Preheat the oven to 350ºF. Cut 8 oz. bacon into 1-inch pieces. Cook the bacon in a skillet over medium heat until it is brown and crispy. Drain off all but 1-2 Tbsp of the bacon grease. If you’ll be baking your beans in a different vessel, go ahead and transfer the cooked bacon and remaining fat to your baking dish.

Beans added to skillet with cooked bacon.

Drain 3 cans of Great Northern or navy beans well. Add them to the skillet and stir to combine with the bacon.

BBQ sauce ingredients added to the skillet.

Add the ingredients for the BBQ sauce to the skillet: 15 oz. tomato sauce, ¼ cup tomato paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, ¼ cup molasses, 1 Tbsp Dijon mustard, 2 tsp Worcestershire sauce, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and ¼ tsp freshly cracked pepper.

Baked beans in a skillet before going into the oven.

Stir the ingredients until everything is evenly combined. Transfer the beans to the preheated 350ºF oven.

Baked beans after baking, a spoon stirring them slightly.

Bake the beans for 60-75 minutes (uncovered), stirring once after 30 minutes of baking, and again at 60 minutes. If the sauce is nice and thick at 60 seconds, they’re done. If it’s still a bit liquidy, bake until the sauce is thick.

Finished baked beans stirred in the cast iron skillet.

Serve your homemade baked beans hot with other classic comfort foods like mashed potatoes, green beans, and mac and cheese!

The post Baked Beans appeared first on Budget Bytes.

24 Molasses Recipes, From Expected Classics to Sweet Surprises

Molasses is an ingredient that keeps on giving. No matter how carefully you think you’ve scraped out the jar, try turning it upright and returning a day later—you’ll see yet another 1/4 cup has accumulated. It’s endless breadsticks, molasses-edit…

Molasses is an ingredient that keeps on giving. No matter how carefully you think you've scraped out the jar, try turning it upright and returning a day later—you'll see yet another 1/4 cup has accumulated. It's endless breadsticks, molasses-edition. Here, we’re embracing it in two dozen different recipes. Most of these recipes satisfy one’s sweet tooth in the form of cakey sandwich cookies, Bundt cakes, and bars, but the holidays are all about giving, so we’re also delivering a few savory recipes that may catch you by surprise.

1. Ginger Spiced Dark Molasses Sugar Cookies

“These cookies are spicy, sweet and rich with molasses. Take care not to overbake the cookie and you will have a chewy center that will melt in your mouth. For added spice and bite, add diced candied ginger to the batter,” writes recipe developer TasteFood.

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What Is Molasses and How You Can Use It

Molasses is the most condensed byproduct of sugar in its raw form. It’s commonly used in baking, especially around the holidays. We use molasses to make gingerbread houses and gingerbread cookies. It has a super thick texture, rich dark color, an…

Molasses is the most condensed byproduct of sugar in its raw form. It’s commonly used in baking, especially around the holidays. We use molasses to make gingerbread houses and gingerbread cookies. It has a super thick texture, rich dark color, and a sweet, deep flavor with a little spice. There are three major types of […]

The post What Is Molasses and How You Can Use It appeared first on Sugar and Charm.

Chocolate Molasses Cookies

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot […]

The post Chocolate Molasses Cookies appeared first on Budget Bytes.

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)

Originally posed 12/11/2011, updated 11/29/2021.

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven!

What Kind of Molasses to Use

I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.

How to Store Chocolate Molasses Cookies

Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.

Can I Substitute the Fresh Ginger?

While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.

Chocolate molasses cookies stacked on a cooling rack

 

Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.
Total Cost $6.50 recipe / $0.27 each
Prep Time 30 minutes
Cook Time 24 minutes
Refrigerate Time 1 hour
Total Time 1 hour 54 minutes
Servings 24 cookies
Calories 136kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.23
  • 1.25 tsp ground ginger $0.12
  • 1/4 tsp ground cloves $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1 Tbsp unsweetened cocoa powder $0.04
  • 1 tsp baking powder $0.02
  • 8 Tbsp butter, room temperature $0.80
  • 1 Tbsp fresh grated ginger $0.30
  • 1/2 cup brown sugar $0.24
  • 1/2 cup molasses $1.18
  • 4 oz. semi-sweet chocolate $3.49
  • 1/4 cup granulated sugar $0.04

Instructions

  • Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.
  • To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.
  • Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
  • Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
  • When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
  • Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
  • Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sodium: 56mg | Fiber: 1g

A hand holding a chocolate molasses cookie broken in half

How to Make Chocolate Molasses Cookies – Step By Step Photos

dry ingredients in the bowl

Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.

Wet ingredients for cookies in a bowl

Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.

Whipped whet ingredients in the bowl

Use a mixer to beat the wet ingredients together until they are light and creamy.

Flour added to the cookie dough

Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.

Chopped choclate

Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.

Chocolate stirring into cookie dough

Stir the chopped chocolate into the cookie dough.

Cookie dough wrapped in plastic

Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.

Cookie dough being shaped and rolled in sugar

When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat. 

molasses cookies on a baking sheet ready to bake

Place twelve of the shaped cookies on a parchment-lined baking sheet.

Baked molasses cookies on a baking sheet

Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.

Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background

Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.

Chocolate Gingersnaps - BudgetBytes.com

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Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe a little extra cozy. It’s creamy, lightly sweet, and full of warm spices!

The post Gingerbread Coffee Creamer appeared first on Budget Bytes.

‘Tis the season for all things cozy and this gingerbread coffee creamer will turn your morning cup of joe into one big warm hug! It’s creamy, lightly sweet, and full of rich warm spices. I’m not going to lie, this creamer is so delicious that I’m tempted to just warm it up in a mug by itself and sip on it as an alternative to hot cocoa! Why not, right??

Overhead view of two cups of coffee with creamer being poured into one

Why I Love This Creamer

Aside from its incredibly warm and cozy flavor, I love this gingerbread coffee creamer because it only takes a few minutes to make and it’s totally customizable. Want it sweeter? Just add some brown sugar. Want it creamier? Substitute cream for the half and half. Need a smaller (or larger) batch? No problem. The recipe scales up or down without issue.

What is Half and Half?

I used “half and half” as the base for my creamer. For those outside the U.S., half and half is a 50/50 mix of whole milk and heavy cream. It’s a common add-in for coffee and can be purchased in pretty much every grocery store in the U.S.

You can make this gingerbread coffee creamer using just cream, or make your own “half and half” by combining equal parts whole milk and cream. Sure, you could probably do it with just whole milk too, but it just wouldn’t be nearly as cozy and creamy. :)

How Long Does it Last?

There isn’t an exact expiration date for homemade creamers like this, so I’d just stick to five days in the refrigerator just to be on the safe side. Luckily, you can make this creamer in very small batches if needed and it only takes minutes to make more when you run out, so there’s no need to risk leftovers going to waste.

How to Use Gingerbread Coffee Creamer

I set the serving size for this creamer at ¼ cup, but it’s totally up to you how much creamer you put in a cup of coffee. I can’t lie, while I was going through testing for this recipe I even drank it like a café au lait (half coffee, half milk) and it was incredible.

Serve your gingerbread coffee alongside a Cinnamon Nut Swirl Mug Cake or a Mini Chocolate Pecan Pie.

I also have plans to try using this gingerbread creamer in an ice cream maker. I’ll keep you posted.

gingerbread coffee creamer in a glass milk bottle with coffee cups and cookies in the background
Two mugs of coffee from above, a bottle of creamer on the side

Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe little extra cozy. It's creamy, sweet, and full of warm spices!
Total Cost $0.73 recipe / $0.18 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 ¼ cup each
Calories 95kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup half and half $0.45
  • 1 Tbsp molasses $0.15
  • 1/4 tsp vanilla extract $0.07
  • 1/4 tsp ground ginger $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp cinnamon $0.02

Instructions

  • Add all of the ingredients to a small saucepot. Heat over medium, stirring often, until the half and half is hot and steaming, but not simmering (about five minutes).
  • Serve hot or refrigerate until ready to serve.

Nutrition

Serving: 0.25cup | Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Sodium: 27mg | Fiber: 1g
creamer being poured into a cup of coffee

How to Make Gingerbread Coffee Creamer – Step by Step Photos

half and half being poured into a small saucepot

Start by adding one cup of half and half to a small saucepot (or one cup of cream, or any mix of cream and milk that you prefer).

spices being added to half and half in the saucepot

Add 1 Tbsp molasses, ¼ tsp vanilla extract, ¼ tsp ground ginger, ⅛ tsp ground cloves, and ⅛ tsp cinnamon to the half and half.

heated gingerbread creamer in the saucepot

Heat the creamer over medium, stirring often, until the creamer is hot and steaming, but not yet simmering. The spices will clump up while the half and half is still cold, but they’ll begin to mix in as it heats up. Heating the spices in the liquid also helps the flavors bloom and permeate throughout the creamer.

Two mugs of coffee from above, a bottle of creamer on the side

Serve your creamer hot, or refrigerate until ready to use (up to about five days). Enjoy!

The post Gingerbread Coffee Creamer appeared first on Budget Bytes.

Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!
After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnam…

Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!

After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnamon flavor. These graham crackers are perfect for snacking (dipped in peanut butter anyone?), s’mores, and beyond! Plus, just 1 bowl and 10 simple ingredients required.

Crispy Gluten-Free Graham Crackers (Vegan) from Minimalist Baker →

Easy Baked Beans on Toast (British-Inspired)

Beans for breakfast? It’s a thing and it’s delicious! This British-inspired meal is plant-based and easy to make, without sacrificing on flavor. 
And unlike store-bought baked beans that tend to be heavily sweetened and fairly bland, this homemade…

Easy Baked Beans on Toast (British-Inspired)

Beans for breakfast? It’s a thing and it’s delicious! This British-inspired meal is plant-based and easy to make, without sacrificing on flavor. 

And unlike store-bought baked beans that tend to be heavily sweetened and fairly bland, this homemade version is lightly (and naturally) sweetened yet full of flavor! Just 1 pot and 30 minutes required. Let us show you how it’s done!

Easy Baked Beans on Toast (British-Inspired) from Minimalist Baker →

Black Fruitcake

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker. But no need…

Over the last several years, people suggested that I write a book of fruit desserts. I point out, helpfully, that I already have, but every year a few books of fruit desserts come out, mostly relating to pies or crisps and cobblers. So it was interesting to see one devoted solely to cakes, called (appropriately) Fruit Cake: Recipes for the Curious Baker.

But no need to worry that it’s a book of Christmas cakes with sticky green cherries in them. It’s by Jason Schreiber, a food stylist and recipe developer, who dreamed up with seventy-five cakes that feature fruit, everything from Key Lime Meringue Cake to a tropical fruit Panettone. There are also Pineapple Breakfast Cakes, his riff on the classic Sachertorte with chocolate and apricots, and a Jamaican Black Cake, that caught my eye for a number of reasons.

Continue Reading Black Fruitcake...

Chewy Molasses Cookies

When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I …

When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I even tried them. I would reach for peanut butter blossoms,…

The post Chewy Molasses Cookies appeared first on Two Peas & Their Pod.

Making Homemade Pomegranate Molasses Is Easy As 1, 2, 3

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar o…

My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.

The condiment aisle can be equally maddening: A jar of harissa is there one week and gone the next. There are either three kinds of tahini or none at all. And finding pomegranate molasses? Forget it.

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