Classic French Apple Cake

Classic French Apple Cake
This easy French Apple Cake is packed with apples, has a dense, creamy base, and a cake-like top layer. A simple recipe perfect for company!
READ: Classic French Apple Cake

Classic French Apple Cake

This easy French Apple Cake is packed with apples, has a dense, creamy base, and a cake-like top layer. A simple recipe perfect for company!

READ: Classic French Apple Cake

Espresso Crumb Coffee Cake

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top. I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus […]

The post Espresso Crumb Coffee Cake first appeared on Love and Olive Oil.

Would you like some coffee with your coffee? This buzz-worthy coffee cake features a crunchy espresso crumb and a flavorful espresso glaze drizzled on top.

I’ll take any excuse to eat cake for breakfast, and this espresso crumb coffee cake is a sure thing: with a moist sour-cream cake base and delightfully crunchy topping, plus a sweet espresso glaze to finish it off.

Espresso Crumb Coffee Cake cut into squares, on a wood board with newsprint parchment paper, cup of glaze in the background

Nearly half of the comments on my Greek Yogurt Coffee Cake are from readers confused and wondering, “Where’s the coffee?!” Like they are convinced I mistyped my own recipe (hey, it happens) and simply forgot the coffee in the ingredient list.

But no, I’ve explained over and over, the recipe is correct, there is no actual coffee in the coffee cake.

If you live outside the US, you may be wondering, “What the heck?!”

In the US, coffee cake refers to a muffin-like breakfast cake meant to be served with coffee.

But as I’ve discovered, in the UK and other countries, coffee cake is a cake with coffee flavoring, which I guess makes sense and explains the confusion with my recipes. Although over there you also have tea cakes which are, you guessed it, made to be served with tea and do not contain any tea themselves, so who’s being confusing now, eh?

Overhead, grid of cut squares of coffee cake, one on its side to show the cake and crumb layers

Anyway. After the 1,257th “Where’s the coffee?!” comment I received, I figured why not make a coffee coffee cake, a breakfast cake flavored with coffee, to appease everyone? (I also need to edit my other coffee cake recipes at some point to clarify that they are American-style coffee cakes and no, I didn’t actually forget to include coffee in the ingredient list).

Perhaps next I’ll make a matcha coffee cake or an espresso tea cake, just to mess with everyone a bit more (but honestly those ideas sound quite delicious so I might just actually do it).

(more…)

Easy Peach Scones (Gluten-Free, Vegan)

You all LOVE our gluten-free blueberry scones, and we couldn’t help but make a peach remix! The results were pretty stellar. Imagine perfectly flaky, buttery gluten-free (vegan!) scones that are crusty on the outside and oozing with ripe peaches. Swoon…

Easy Peach Scones (Gluten-Free, Vegan)

You all LOVE our gluten-free blueberry scones, and we couldn’t help but make a peach remix! The results were pretty stellar. Imagine perfectly flaky, buttery gluten-free (vegan!) scones that are crusty on the outside and oozing with ripe peaches. Swoon! The best part? Just 10 simple ingredients required. Let’s make scones!

Origins of Scones

Scones are thought to have originated in Scotland in the 1500s.

Easy Peach Scones (Gluten-Free, Vegan) from Minimalist Baker →

Homemade Marshmallows

Homemade Marshmallows
Fluffy, light-as-air homemade marshmallows come together with a few ingredients for the ultimate treat. Learn how to make your own with this easy-to-follow recipe then, use the marshmallows for topping hot cocoa, roasting into s&#…

Marshmallows in a pile with the ones on top turned to show the fluffy inside.

Homemade Marshmallows

Fluffy, light-as-air homemade marshmallows come together with a few ingredients for the ultimate treat. Learn how to make your own with this easy-to-follow recipe then, use the marshmallows for topping hot cocoa, roasting into s’mores, or melting into rice krispie treats! I first made homemade marshmallows more than a decade ago, but I’ve been making […]

READ: Homemade Marshmallows

Black and White Cookies

Black and White Cookies
Bring a little flavor of the big city home with these homemade Black and White Cookies. Tender, fluffy cookies are topped with vanilla and chocolate icing; these cookies give you the best of both cake and cookie, vanilla and cho…

Black and White Cookies

Bring a little flavor of the big city home with these homemade Black and White Cookies. Tender, fluffy cookies are topped with vanilla and chocolate icing; these cookies give you the best of both cake and cookie, vanilla and chocolate. What are Black and White Cookies? If you aren’t familiar with them, black and white […]

READ: Black and White Cookies

Lemon Blueberry Scones

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they […]

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich. 

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing. 

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!
Total Cost $3.07 recipe / $0.38 each
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal

Ingredients

  • 1 lemon $0.60
  • 2 cups all-purpose flour $0.19
  • 2 Tbsp granulated sugar $0.02
  • 2 tsp baking powder $0.05
  • 1/2 tsp salt $0.02
  • 6 Tbsp cold butter* $0.66
  • 1/2 cup blueberries, frozen or fresh $0.89
  • ¼ cup milk $0.10
  • 2 large eggs $0.47
  • 1 cup powdered sugar $0.07

Instructions

  • Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
  • Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
  • Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
  • Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
  • Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
  • Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
  • Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
  • Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

Side view of lemon blueberry scones on a wire cooling rack

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowlPreheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Vegan Strawberry Frosting

If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!
We created this recipe specifically for a v…

Vegan Strawberry Frosting

If you’re a strawberry lover, then this strawberry frosting is a must-try! Made with creamy vegan butter, ripe strawberry purée, and organic powdered sugar, it’s a trifecta of flavor, texture, and sweetness!

We created this recipe specifically for a vegan gluten-free strawberry cake (recipe coming soon!), and the results were phenomenal! We wanted to use fresh strawberries (versus dried or cooked) to preserve the vibrant fruity profile. This truly does taste like summer bliss on a spoon.

Vegan Strawberry Frosting from Minimalist Baker →

Easy Lemon Bars

Easy Lemon Bars
Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!
READ: Easy Lemon Bars

A stack of three lemon bars being sprinkled with powdered sugar.

Easy Lemon Bars

Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!

READ: Easy Lemon Bars

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.

Front view of no bake pretzel peanut butter bars lined up in a grid

No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.

Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)

What Kind of Nut Butter Can I Use?

I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).

Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.

Choose Your Chocolate

This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.

How to Store Peanut Butter Bars

You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.

A hand holding one no bake peanut butter bar close to the camera so you can see the side
overhead view of no bake pretzel peanut butter bars lined up in a grid

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
Total Cost $3.94 recipe / $0.16 per square
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 25 1 square
Calories 187.94kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup graham cracker crumbs (about 8 sheets) $0.38
  • 1/2 cup butter $0.82
  • 1 cup peanut butter (+ 2 Tbsp) $1.38
  • 1 cup powdered sugar $0.07
  • 1.5 cups chocolate chips $1.19
  • 25 mini pretzels $0.10

Instructions

  • If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
  • Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
  • Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
  • Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
  • Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
  • Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
  • Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.

Nutrition

Serving: 1square | Calories: 187.94kcal | Carbohydrates: 17.3g | Protein: 3.82g | Fat: 12.94g | Sodium: 108.91mg | Fiber: 1.41g

Love peanut butter and chocolate? Check out my Peanut Butter Fluff Cups or “The One” Chocolate Mug Cake!

overhead view of no bake pretzel peanut butter bars lined up in a grid

How to Make Pretzel Peanut Butter Bars – Step by Step Photos

Graham crackers in a food processor

While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.

Graham cracker crumbs in a food processor

Whiz those graham crackers until they’r every fine and even.

Peanut butter and butter in a bowl

Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.

Graham cracker crumbs and powdered sugar added to the peanut butter

Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.

Peanut butter base mixture in the bowl with a spoon

Stir until it forms an even paste-like mixture.

peanut butter base spread into a parchment lined baking dish

Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.

Chocolate chips and peanut butter in a bowl

Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.

Melted chocolate being spread over the peanut butter base

Pour the melted chocolate over the peanut butter base and then spread it out until smooth.

Mini pretzels being pressed into the melted chocolate

Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.

No Bake Pretzel Peanut Butter Bars being cut

Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.

peanut butter bars in a freezer bag

You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)

front view of no bake pretzel peanut butter bars lined up in a grid

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

Best-Ever Chocolate Cake Recipe

Best-Ever Chocolate Cake Recipe
This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It’s the only chocolate cake recipe you’ll ever need!
READ: Best-Ever Chocolate Cake Recipe

A chocolate cake on a white cake stand with slices removed to see the layers of the cake.

Best-Ever Chocolate Cake Recipe

This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It's the only chocolate cake recipe you'll ever need!

READ: Best-Ever Chocolate Cake Recipe