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Matcha Rice Crispy Treat Christmas Trees

Chewy and gooey and gorgeously green: these festive matcha rice crispy treats are decorated to look like charming Christmas trees, with a natural green color that comes from matcha green tea powder (no food coloring required!) Matcha lovers, this one’s for you! With ample amounts of matcha powder infused in a classic marshmallow cereal treat […]

The post Matcha Rice Crispy Treat Christmas Trees first appeared on Love and Olive Oil.

Chewy and gooey and gorgeously green: these festive matcha rice crispy treats are decorated to look like charming Christmas trees, with a natural green color that comes from matcha green tea powder (no food coloring required!)

Matcha lovers, this one’s for you! With ample amounts of matcha powder infused in a classic marshmallow cereal treat for a quick and easy holiday treat you’re sure to love (did I mention they make perfect homemade holiday gifts?)

Matcha Rice Crispy Treats cut into triangles and decorated like Christmas trees, one leaning up against a mug of matcha on a marble background.

Holiday rice crispy treats? Yes, please!

I debated whether or not to go full Christmas for this recipe (which, sans decoration, can really be enjoyed any time of the year!) but these tree-shaped treats (or should I say, treets?) were just too darn cute not to share.

You don’t even need cookie cutters (a usual requirement of tree-shaped goodies), as you can cut perfect triangles from a 13-by-9-pan of treats with just a few simple cuts.

Add a little drizzle of white chocolate and a few strategically-placed sprinkles and voila! Delicious and festive Rice Crispmas Treets!

(more…)

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Easy Chocolate Fudge

This super fast and easy chocolate fudge recipe is perfect for Christmas cookie platters or anytime you need a quick chocolate fix.

The post Easy Chocolate Fudge appeared first on Budget Bytes.

If you’re looking for an easy addition to your Christmas cookie platters, or maybe just a quick way to get your chocolate fix, you’ve got to try this easy homemade chocolate fudge recipe. It’s seriously easy, only takes a few minutes, and makes the most deliciously rich melt-in-your-mouth fudge. And you won’t need a candy thermometer or any other special equipment to make this amazing chocolate fudge. Just melt everything together, let it cool, slice, and serve!

Side view of a pile of chocolate fudge squares with walnuts on top.

Ingredients for Chocolate Fudge

This chocolate fudge is incredibly simple and at its core only requires three ingredients. I’ve added a couple more items just to take it to the next level, but it’s up to you! Here’s what you’ll need for this awesome chocolate fudge recipe:

  • Sweetened Condensed Milk: This gives the fudge its rich and sweet flavor and texture and helps soften the chocolate just enough to achieve that thick, fudgy texture.
  • Semi-Sweet Chocolate Chips: Chocolate chips bring all of that chocolatey flavor to the fudge and help firm the mixture up into sliceable squares.
  • Vanilla Extract: Vanilla gives the fudge a more dimension and a richer flavor.
  • Butter: A little bit of butter thrown into the mix gives this fudge an extra rich melt-in-your-mouth finish. Many people skip this ingredient, but I think it’s worth adding for a silkier texture and richer flavor.
  • Nuts: Nuts are completely optional, but I love how the flavor contrasts the rich fudge and they offer visual appeal. You can skip the walnuts or swap in your favorite nut in its place.

How to Store Homemade Fudge

Once cooled and sliced, you can keep this homemade fudge at room temperature in an air-tight container for about two weeks. It can also be held in the refrigerator, if desired, but the cold air can cause it to slowly dry out. The same goes fro freezing. This fudge is freezer safe, but make sure it’s wrapped very well and in an air-tight container to prevent drying and freezer burn.

More Flavor OPtions

This easy fudge recipe is quite flexible and can be modified to include different ingredients. Here are some ideas for other homemade fudge flavors:

  • Flavor Extracts: try swapping the vanilla extract with other flavors like peppermint, almond, or orange.
  • Toppings: Try topping the fudge with different nuts, crushed candy canes, marshmallows, pretzels, graham crackers, or sprinkles.
  • Chocolate Chips: Try different flavored morsels, like peanut butter, white chocolate, or butterscotch.

Microwave Instructions

You can make this style of homemade fudge using a microwave, but I find using a pot on the stovetop to be much easier. The stovetop method only takes a few minutes more and it’s easier to control the heat and how evenly the ingredients cook. To make this chocolate fudge in the microwave simply add everything to a bowl and microwave on high for one minute, then stir. Continue heating and stirring in 30-second intervals until everything is melted and evenly combined, then transfer to a dish to cool and slice.

Overhead view of chocolate fudge with walnuts cut into squares on a wooden surface, one with a bite taken out.
Overhead view of chocolate fudge with walnuts cut into squares on a wooden surface, one with a bite taken out.
Print

Easy Chocolate Fudge

This super fast and easy chocolate fudge recipe is perfect for Christmas cookie platters or anytime you need a quick chocolate fix.
Course Dessert
Cuisine American
Total Cost $6.88 recipe / $0.43 serving
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 16
Calories 312kcal

Ingredients

  • 1 14oz. can sweetened condensed milk $1.99
  • 3 cups semi-sweet chocolate chips $3.14
  • 2 Tbsp butter $0.25
  • 1 tsp vanilla extract $0.25
  • 1/2 cup chopped walnuts (optional) $1.25

Instructions

  • Add the sweetened condensed milk, chocolate chips, butter, and vanilla to a medium saucepot.
  • Heat the ingredients over medium-low, stirring constantly, until everything is melted and evenly combined. The mixture will be quite thick and glossy when it's ready (see photos below).
  • Spread the fudge into a 8×8-inch pan lined with foil or parchment paper. Sprinkle the chopped nuts over top and press them lightly into the surface.
  • Place the fudge in the refrigerator, uncovered, for about two hours or until fully chilled and firm. Remove the fudge from the refrigerator and slice into 16 pieces, then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1square | Calories: 312kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Sodium: 46mg | Fiber: 3g

How to Make Chocolate Fudge

Fudge ingredients in a saucepot.

Add one 14oz. can of sweetened condensed milk, 3 cups semi-sweet chocolate chips, 2 Tbsp butter, and 1 tsp vanilla extract to a saucepot.

Melted fudge being stirred in the sauce pot.

Heat the mixture over medium-low while constantly stirring, until everything has melted and evenly combined. The mixture will be quite thick and glossy when it’s ready.

Fudge being spread into a lined baking dish.

Spread the fudge into a 8×8-inch baking dish lined with foil or parchment paper.

Chopped walnuts pressed into the top of the fudge.

Sprinkle ½ cup chopped walnuts over top then press them lightly into the surface.

Sliced chocolate fudge on a wooden background.

Chill the fudge for two hours in the refrigerator to make sure its very firm before slicing it into 16 pieces. Enjoy chilled or room temperature!

Side view of chocolate fudge squares stacked into a pile.

The post Easy Chocolate Fudge appeared first on Budget Bytes.

Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.

The post Flan appeared first on Budget Bytes.

If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly.  Are you ready for a new family favorite?

Overhead view of flan with one slice being lifted out.

What Is Flan? 

Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.

Ingredients for Flan

I love how truly simple this recipe is. You probably have everything you need right in your pantry! Here’s what you need to make my easy recipe for Puerto Rican-style flan:

  • White Sugar: Creates the caramel sauce for our flan.
  • Orange: The juice and zest of this fruit help flavor the custard.
  • Sweetened Condensed Milk and Evaporated Milk: Create the base of our custard. You can substitute with Sweetened Condensed Coconut Milk and Evaporated Coconut milk.
  • Heavy Cream: Adds a velvety mouthfeel to the custard. You can substitute it with unsweetened coconut cream.
  • Bay Leaf: Adds an earthy note to the custard to balance the sweetness. If you don’t have a bay leaf, skip it.
  • Eggs: Thicken the custard and give it a buttery yellow hue. You need eggs to make this an authentic flan. But if you are trying to make this a plant-based dessert, mix 1/2 cup of cornstarch in 3/4 cup of water and add it to the milk mixture.
  • Vanilla Extract: Adds a floral note to the custard and helps balance the sweetness.

What To Serve With Flan

In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.

How To Store Flan

Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.

Side view of a slice of flan on a plate with caramel being drizzled over top.
Side view of a piece of flan being lifted from the plate.
Print

Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.
Course Dessert
Cuisine Latin, Puerto Rican
Total Cost ($8.16 recipe / $1.02 serving)
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 9 hours
Total Time 10 hours 45 minutes
Servings 8 slices
Calories 434kcal

Ingredients

  • 3/4 cup granulated sugar $0.18
  • 1 orange, zested into thick strips and juiced $0.78
  • 1 14oz. can sweetened condensed milk $1.99
  • 1 12oz. can evaporated milk $1.50
  • 1 cup heavy cream $1.50
  • 1 bay leaf $0.10
  • 1 pinch salt $0.01
  • 4 large eggs $0.36
  • 1 Tbsp vanilla extract $1.74

Instructions

  • Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
  • Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
  • Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
  • Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
  • When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
  • Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
  • Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
  • To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Sodium: 157mg | Fiber: 0.02g
Two plates with slices of flan, a fork with a piece on the end.

How to Make Flan

Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.

Caramelized sugar and orange juice in a skillet.

Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.

Caramel poured into the bottom of a cake pan.

Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.

Milk, bay leaf, and zest in a pot.

Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.

Steeped milk being poured through a sieve.

When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.

Milk mixture poured into a cake pan.

Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.

Boiling water being poured into a baking sheet around the cake pan.

Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.

Baked flan in the cake pan.

Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.

Finished flan flipped over onto a plate.

To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

Overhead view of flan being served, one slice being lifted.

The post Flan appeared first on Budget Bytes.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.

These Coconut Cream Pie Bars are so decadent that I could eat them for breakfast, lunch, and dinner. (And by could, I mean I HAVE.) They’re made with a buttery vanilla cookie crust and a rich and velvety coconut cream filling and topped with dollops of vanilla-scented whipped cream. You get 24 slices from this easy Coconut Cream Pie Bars recipe, so it’s perfect for a school bake sale or a large get-to-gether. I’m obsessed!

Side view of a coconut cream pie bar being lifted out of the casserole dish.

What Are Coconut Cream Pie Bars?

Coconut Cream Pie Bars are basically a simplified Coconut Cream Pie. Instead of making a pie crust and blind baking it, I use a cookie crust that comes together in seconds. I put the most work into the filling, steeping coconut milk with coconut flakes to really punch in on that tropical flavor. The flakes are strained out to create the silkiest texture, and the whole thing is topped with canned whipped cream (which can withstand a hot summer day without liquifying). The final touch is a generous sprinkle of crunchy toasted coconut flakes.

Ingredients For Coconut Cream Pie Bars

This recipe scores a 100 for convenience. You can make the crust and fill it with custard a day ahead, then refrigerate until it’s go time. You can even freeze it up for up to three months. Just leave the whipped cream topping and coconut flake garnish for when you’re ready to serve. Here’s what you need to make Coconut Cream Pie Bars:

  • Unsweetened Flaked Coconut: helps flavor the coconut milk custard and is used as a garnish. I use unsweetened to control the amount of sugar in the recipe. If you want to use sweetened coconut flakes, skip the sugar. You don’t have to strain the coconut flakes out of the custard, but chunky custard isn’t my thing, so I do.
  • Coconut Milk, Condensed Milk, and Evaporated Milk: create our custard base. If two cans of coconut milk are out of your budget, replace one can with a second can of evaporated milk and steep the mixture for an hour instead of 20 minutes. 
  • Brown Sugar and Granulated Sugar: these sweeten the custard, with the brown sugar adding notes of molasses to deepen the flavor. 
  • All-Purpose Flour and Cornstarch: help thicken the custard.
  • Eggs: Egg yolks thicken the custard and help deepen its color. Reserve the white for a different preparation, or use them to make meringue!
  • Salted Butter: adds a velvety finish to the custard.
  • Vanilla Extract: rounds out the flavor of the filling
  • Whipped Cream Topping: I use canned whipped cream because it’s stabilized and tends to hold up on a hot summer day. But if you’re eating this in a controlled and cool environment, and you’re not scared of the cream getting a little soupy, try it with frozen whipped cream or our easy Homemade Whipped Cream.

How To Store Coconut Cream Pie Bars

Place leftover bars in an airtight container, top with a piece of parchment paper, seal, and refrigerate for up to 3 days or freeze for up to 3 months. If you plan on making the bars to freeze for later, skip the whipped cream topping and coconut flake garnish. Pour the custard into the cookie crust and refrigerate it until it sets. Then top it with a sheet of parchment directly on the surface, wrap it in two layers of aluminum, and keep it in an airtight container (or wrap it in plastic.) Thaw the frozen bars in the refrigerator before topping them with whipped cream and garnishing them with coconut flakes. 

A fork cutting into a coconut cream pie bar on a plate.
Side view of coconut cream pie bar being lifted out of the casserole dish.
Print

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.
Course Dessert
Cuisine American
Total Cost $16.96 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Rest 2 hours
Servings 24 slices
Calories 234kcal

Ingredients

Crust

  • 8 oz. vanilla wafers $1.91
  • 8 Tbsp salted butter, melted $1.00
  • 1 pinch salt $0.01

Filling & Topping

  • 1.5 cups unsweetened flaked coconut, divided $1.19
  • 1 14oz. can sweetened condensed milk $2.19
  • 1 12oz. can evaporated milk $1.50
  • 2 13.5oz. cans coconut milk $5.98
  • 1/4 tsp salt $0.02
  • 1/4 cup brown sugar $0.11
  • 2 Tbsp granulated sugar $0.05
  • 3/4 cup all-purpose flour $0.11
  • 1/4 cup cornstarch $0.12
  • 2 Tbsp water $0.00
  • 3 large eggs yolks, beaten $0.27
  • 4 Tbsp salted butter $0.50
  • 1 tsp vanilla extract $0.72
  • 2 cups whipped cream $1.28

Instructions

Crust

  • In a blender or food processor, blend the vanilla wafers into a sandy consistency.
  • Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
  • Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don't have an 11×7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Filling

  • Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.
  • Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
  • Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
  • In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
  • Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
  • Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
  • Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

See how we calculate recipe costs here.

Nutrition

Serving: 1bar | Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Sodium: 134mg | Fiber: 1g
Overhead view of coconut cream pie bars in the casserole dish.

How to Make Coconut Cream Pie Bars – Step by Step Photos

Melted butter added to crushed vanilla wafers in a bowl.

In a blender or food processor, blend the 8 ounces of vanilla wafers into a sandy consistency. Mix in 1/2 cup of melted butter and a pinch of salt until the cookie crumbs are completely saturated and have deepened in color.

Vanilla wafer crust being pressed into a baking dish.

Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don’t have an 11×7-inch dish, use any square or rectangle dish with a 10-cup volume. 

Toasted coconut in a skillet.

Add the 1 1/2 cups of unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don’t burn. Remove them from the pan when they are golden brown.

Coconut and canned milk in a saucepot.

Add 1 cup of toasted coconut flakes, one 14oz. can of condensed milk, one 12oz. can of evaporated milk, two 13.5oz. cans of coconut milk, 1/4 teaspoon of salt, and 3/4 cup of flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

Coconut and milk mixture being strained through a sieve.

Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

Add egg yolk slurry to custard.

In a small bowl, add 2 tablespoons of water to the 3 egg yolks. Mix in the 1/4 cup of cornstarch to create a slurry, then add it to the milk mixture. Cook over medium heat, stirring constantly until the custard bubbles in spurts. 

Butter being melted into the coconut custard.

Take the pan off the heat and add the 4 tablespoons of butter and 1 teaspoon of vanilla extract. Mix until the butter dissolves. 

Coconut custard being strained through a sieve into the baking dish.

Strain the mixture through a fine-mesh sieve directly into the chilled crust.

Refrigerated coconut cream pie bars.

Refrigerate until set, about 2 to 3 hours.

Coconut cream pie bars topped with whipped cream and toasted coconut.

Top with 2 cups of whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Coconut cream pie bar on a plate being cut into with a fork.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.

Mango Lime Tart

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation. Talk about gorgeous: this mango […]

The post Mango Lime Tart first appeared on Love and Olive Oil.

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation.

Talk about gorgeous: this mango lime tart is dressed to impress, but you’ll be surprised how easy it is to prepare. Make it a day ahead of time to be sure it has plenty of time to set before slicing and serving.

Slice of Mango Lime Tart showing the creamy texture and bright yellow color of the filling, decorated with whipped cream and edible flowers.

Imagine, if you will a key lime tart… bright and tangy and perfectly sweet, rich and creamy and melt-in-your-mouth smooth. Now add mango and prepare to swoon.

This tart and tangy mango lime tart (you could say it’s a… tart tart.) features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne that makes for a spicy surprise. Top that with a touch of freshly whipped cream and you have yourself one tasty tropical treat your tastebuds (not to mention your eyes) will treasure.

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Pistachio Blondie Ice Cream Sandwiches

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between. If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are […]

The post Pistachio Blondie Ice Cream Sandwiches first appeared on Love and Olive Oil.

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between.

If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are everything I’ve been craving.

Cut squares of Pistachio Blondie Ice Cream Sandwiches scattered on a marble background with a bowl of pistachios on the side.

I love ice cream sandwiches… all the goodness of ice cream without the mess.

They satisfy the ice cream craving without dirtying an ice cream scoop or even a bowl or spoon (all you really need is a napkin because yes, they can get drippy if you don’t eat them quickly enough).

Still, it’s so satisfying to reach into the freezer and grab a pre-cut square and dig in.

(more…)

No-Churn Strawberry Ice Cream

Looking for an easy, budget-friendly dessert that’ll help you beat the summer heat? This dangerously delicious, no-churn strawberry ice cream recipe is a winner!

The post No-Churn Strawberry Ice Cream appeared first on Budget Bytes.

What if I told you that you don’t need to buy a fancy appliance to make your own homemade ice cream?? Not only is this simple homemade ice cream delicious, but you can make so many different flavors and it’s just a super fun summer project. This year we took advantage of some of the season’s fresh strawberries to make this dangerously delicious, no-churn strawberry ice cream, and it might be my favorite flavor yet. So make sure to bookmark this recipe for this weekend. You’ll be so happy to have some homemade ice cream stashed away in your freezer later. ;)

Side view of a hand holding a no-churn strawberry ice cream cone.

What Does No-Churn Mean?

No-churn simply means you don’t need an ice cream maker to make this INSANELY easy dessert. The ice cream base doesn’t need to be continuously stirred as it freezes to stay soft and fluffy, and you don’t need to stand over a stove gently simmering and stirring eggs, cream, and sugar into a smooth custard. Halleloo! Whipping the ingredients together before freezing helps keep the ice crystals small and the ice cream smooth and delicious.

With just five ingredients and a hand mixer, this recipe will give you delectable, velvety results. This ice cream is so good I make a double batch because I know that despite my best efforts, I will devour most of it in one sitting.

How Do You Flavor Ice Cream?

There are two ways to flavor your no-churn ice cream. You can flavor the ice cream base or you can swirl flavorful ingredients into the whipped ice cream just before freezing. To keep this recipe simple, we flavored the base with just a touch of vanilla, then swirled in strawberries and strawberry syrup just before freezing.

If you don’t have fresh strawberries or don’t want to make your own strawberry syrup, you can swirl in a little thinned-out strawberry jam. Simply loosen up the strawberry jam by stirring in a little warm water until it is just loose enough to run off a spoon. Then swirl it in as we did with the strawberry syrup below.

What Keeps No-Churn Ice Cream Soft?

Ice cream made in an ice cream maker is slowly churned as it freezes, which incorporates air into the mixture and keeps the ice crystals really small as they form. With no-churn ice cream, the mixture is whipped before freezing to incorporate the air, and the high fat and sugar content of the base helps prevent large ice crystals from forming as it freezes. It’s so incredibly easy and the results are so fantastic, you’ll be glad you didn’t drop $$$ on that ice cream machine.

Love no-churn ice cream? Try these other no-churn ice cream flavors: Balsamic Peach Ice Cream or Mint Chocolate Chip Ice Cream.

No Churn Strawberry Ice Cream being scooped out of the baking dish.
Close up side view of a strawberry ice cream cone.

No-Churn Strawberry Ice Cream

Looking for an easy, budget-friendly, dessert to help beat the summer heat? This delicious no-churn strawberry ice cream recipe is a winner!
Course Dessert
Cuisine American
Total Cost $6.60 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 20 minutes
Servings 7 1 cup each
Calories 471kcal
Author Beth – Budget Bytes

Ingredients

Strawberry Syrup

  • 1 lb. fresh strawberries, divided $1.99
  • 1/3 cup sugar (granulated) $0.05
  • 1/8 tsp vanilla extract $0.06
  • 1 pinch salt $0.01

Ice Cream Base

  • 1 14oz. can sweetened condensed milk $1.59
  • 1 pint heavy whipping cream $2.39
  • 1 tsp vanilla extract $0.50
  • 1 pinch salt $0.01

Instructions

  • Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.
  • Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
  • Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape and the syrup has thickened slightly. You'll know it's ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
  • While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.
  • Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
  • Cover the ice cream and freeze for eight hours before scooping and serving.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 47g | Protein: 7g | Fat: 30g | Sodium: 102mg | Fiber: 1g
Close up side view of a strawberry ice cream cone.

How to Make Strawberry Ice Cream – Step by Step Photos

Strawberries being chopped into quarter inch pieces.

Make the strawberry syrup first. Wash the strawberries and remove the green tops from one pound of strawberries. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.

Chopped strawberries in pot with sugar.

Add the other half of the diced strawberries to a sauce pot with ⅓ cup sugar.

Strawberries releasing their liquid and turning into syrup.

Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot and the mixture comes up to a simmer.

Strawberry syrup in a pot with a spoon in it.

Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape, and the syrup has thickened slightly. You’ll know it’s ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

Combine heavy cream, condensed milk, vanilla, and salt in a bowl.

While the syrup is cooling, prepare the ice cream base. Add one 14oz. can of sweetened condensed milk, one pint of heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt to a bowl.

Whipping heavy cream mixture into soft peaks.

Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks (when you lift the beaters out of the mixture it will form a gentle peak that slumps over to the side).

Folding chopped strawberries into whipped cream mixture.

Fold the reserved chopped fresh strawberries into the ice cream base.

The ice cream base is spooned into a freezer-safe container.

Transfer the whipped ice cream base to a freezer-safe container.

Strawberry syrup is being swirled into the ice cream base in a freezer-safe container.

Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. Don’t over mix it! :)

Strawberry ice cream that's been frozen for eight hours and is ready to serve.

Cover the ice cream and freeze for eight hours before scooping and serving.

Overhead view of ice cream being scooped out of the dish.

The post No-Churn Strawberry Ice Cream appeared first on Budget Bytes.


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Easy Fudge

This Easy Fudge Recipe is the perfect treat for chocolate lovers! We make it every holiday season, but it is good anytime of the year. I am always up for a piece of rich, creamy, and decadent fudge! I love this fudge recipe because it is basically fool…

This Easy Fudge Recipe is the perfect treat for chocolate lovers! We make it every holiday season, but it is good anytime of the year. I am always up for a piece of rich, creamy, and decadent fudge! I love this fudge recipe because it is basically foolproof, it turns out perfect every single time.…

Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

The post Easy Lemon Cream Pie appeared first on Budget Bytes.

I set out this week to make some no-churn lemon ice cream, but at the last minute, I was like, “I really don’t want to wait for it to freeze…” so I made it into a pie instead. The filling for this super easy Lemon Cream Pie is the same simple combo as no-churn ice cream: sweetened condensed milk + heavy whipping cream + whatever flavors or add-ins you want. It creates a sweet and creamy cloud-like mixture that I could just eat up with a spoon (or in a pie crust 😄).

This simple pie has so many options, so make sure you keep reading to find out a couple of quick ways you can change it up and make it your own.

Overhead view of a lemon cream pie on black tile with lemons on the side

Pie Crust Options

Graham Cracker Crust – I made a simple pie crust out of vanilla wafers to play on the whole vanilla-lemon theme of the pie, but you can easily use the exact same method with graham crackers instead.

No-Bake – I baked my crust for a brief 10 minutes to make it more solid, but baking is not 100% necessary. You can make the pie completely no-bake if needed, the crust will just be a little more crumbly.

Store-Bought – To make this pie faster and easier, you can use any type of store-bought crust that you like. If it’s a traditional pie crust, you’ll want to pre-bake and cool it before adding the lemon-cream filling. For graham cracker crusts, just fill and refrigerate!

What Kind of Dish to Use

This recipe fills a standard 9-inch pie plate. BUT you can also make this into lemon cream squares by using an 8×8 or 9×9-inch square baking dish instead. If using a square dish, I suggest only pressing the crust into the bottom and not up the sides as you would with a pie plate.

Side view of a slice of lemon cream pie being lifted from the pie plate

Freezer-Friendly

As I mentioned in the introduction, the filling for this pie is actually exactly the same as no-churn ice cream. For that reason, this lemon cream pie is very freezer-friendly. You can eat it frozen, like an ice cream pie, or just store your leftover slices in the freezer (for a couple of months). If you do plan to consume your pie frozen, I suggest skipping the baking step for the crust below because it will be easier to cut when frozen if the crust isn’t quite as solid.

Do I Need to Use Fresh Lemons?

I consider fresh lemons to be mandatory for this recipe, not because of the juice but because of the zest. A lot of the lemon flavor in this pie comes from the zest itself. Without the zest the pie will be nice and tart from the juice but without a vibrant lemon flavor.

Can I Use Prepared Whipped Topping?

Yes, if you don’t want to whip your own heavy cream (it really only takes three minutes with a hand mixer), you can use 2 cups of store-bought whipped topping. But homemade will always taste better. 😉

a piece of lemon cream pie on a plate with a fork on the plate
Overhead view of a sliced lemon cream pie with lemons on the sides

Easy Lemon Cream Pie

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.
Total Cost $4.26 recipe / $0.53 serving
Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate Time 2 hours
Servings 8 slices
Calories 462kcal
Author Beth – Budget Bytes

Ingredients

Pie Crust*

  • 1.5 cups crushed vanilla wafers $0.83
  • 6 Tbsp butter, melted $0.54
  • 2 Tbsp sugar $0.04

Lemon Cream Filling

  • 1 14oz. can sweetened condensed milk $1.25
  • 3 lemons $1.54
  • 1 tsp vanilla extract $0.28
  • 1 cup heavy whipping cream $0.78

Instructions

  • Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.
  • Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.
  • Zest and juice the lemons. You'll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.
  • Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.
  • In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.
  • Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.
  • Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

Notes

*For a softer crust, just press the filling into the pie plate without baking. You can use either vanilla wafers OR graham crackers for this pie crust. You can use any prepared store-bought crust in place of the crust recipe listed here. 

Nutrition

Serving: 1slice | Calories: 462kcal | Carbohydrates: 49g | Protein: 6g | Fat: 28g | Sodium: 244mg | Fiber: 1g
Overhead view of a sliced lemon cream pie with lemons on the sides

How to Make Lemon Cream Pie – Step by Step Photos

Vanilla wafer crust ingredients in the food processor

Preheat the oven to 350ºF. You’ll need 1.5 cups of vanilla wafer (or graham cracker) crumbs for the crust. Use either a food processor or a rolling pin to crush the wafers, making sure the crumb is very fine and even. Add 2 Tbsp sugar and 6 Tbsp melted butter.

vanilla wafer crust mixed in the food processor

Stir (or pulse in the food processor) until the butter, sugar, and crumbs are well combined.

Vanilla wafer crust being pressed into the pie plate with a glass

Press the crumb mixture into a 9-inch pie plate and use a flat bottomed glass to really compress the mixture. Bake the crust in the preheated oven for 10 minutes (this helps solidify the crust), then transfer to the refrigerator to cool.

Zested and juiced lemons

Next, zest and juice the lemons. You’ll need ½ cup lemon juice and about 1 Tbsp zest. That’s about 2-3 lemons worth of juice and 1 lemon worth of zest. If you have any leftover lemon that hasn’t been juiced, you can slice it and use it as a garnish for the pie.

sweetened condensed milk with lemon in a bowl with a whisk

Add one 14oz. can of sweetened condensed milk to a bowl and whisk in ½ cup lemon juice, 1 Tbsp lemon zest, and 1 tsp vanilla extract.

Folding condensed milk and whipped cream together

Whip 1 cup of heavy whipping cream until it forms stiff peaks. Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat adding ¼ of the lemon mixture at a time, until all of it has been folded into the whipped cream. If you need help with the folding technique, here is a video tutorial on how to fold ingredients together.

finished lemon cream filling

After all of the lemon mixture has been folded into the whipped cream, it should still be very light, fluffy, and creamy.

Filling poured into the pie crust

Pour the lemon cream filling into the pie crust (I had some extra zest so I added that on top, too). Refrigerate until it’s completely chilled (about 2 hours). You can also freeze it if you want it to be more solid.

Side view of a slice of lemon cream pie with a fork

Slice the pie into eight pieces and then serve.

The post Easy Lemon Cream Pie appeared first on Budget Bytes.

Lemon Blueberry Bars

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars…

It is a hot week in Utah. I try to not turn on the oven, but I always cave in. My love for baking is far more important than the heat. I try to do my baking first thing in the morning so it isn’t too too hot. This week I made Lemon Blueberry Bars.…

The post Lemon Blueberry Bars appeared first on Two Peas & Their Pod.