I’ve really been digging cheese tortellini lately because it’s as easy as plain pasta, but it’s just a bit more hearty (thanks to that cheese filling), so it instantly makes any pasta dish feel more substantial, even without adding meat. Last week I made this super easy Spinach Tortellini Skillet, which is a riff on one of our most popular recipes, Creamy Tomato and Spinach Pasta. This tortellini version is a bit easier (no chopping onion!) and a little more filling. I hope you enjoy!

What’s in This Tortellini SKillet

What to Serve with This Tortellini Skillet

GARLIC BREAD. This recipe is just begging for some buttery, crispy, homemade garlic bread! And if you’re like me, you already have some stashed in your freezer ready to bake on a moment’s notice. ;) And if you want some extra veggies with this meal, you can use any leftover spinach you might have to make a simple side salad. Or make some easy roasted broccoli to serve on the side!

How are the LEftovers?

Fan-freaking-tastic, IMHO! The sauce does get a little thick with time in the refrigerator, but that does not impede on the cozy, cheesy goodness of this dish. The microwave is going to be your best bet for reheating the leftovers as it will reheat quickly without losing too much moisture. Make sure to keep the dish partially covered to hold in the steam, and stir occasionally to help it reheat evenly.

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Spinach Tortellini Skillet

Spinach Tortellini Skillet is an easy and hearty dinner recipe that comes together quickly and will make you want to come back for seconds!

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $9.11 recipe / $2.78 serving

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 648kcal

Author Beth – Budget Bytes

Ingredients

• 4 cloves garlic $0.32
• 1 Tbsp olive oil $0.13
• 1 28oz. can petite diced tomatoes $1.69
• 1/2 tsp dried basil $0.05
• 1/2 tsp dried oregano $0.05
• 1/4 tsp Freshly cracked pepper $0.02
• 4 oz. cream cheese $1.10
• 19 oz. frozen cheese tortellini $4.79
• 2 cups fresh spinach $0.60
• 1/4 cup grated Parmesan $0.36

Instructions

• Mince the garlic and add it to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute, or just until it becomes fragrant.
• Add the diced tomatoes (with juices), basil, oregano, and pepper to the skillet. Stir to combine and continue to cook and stir until the tomatoes are hot.
• Cut the cream cheese into chunks, then add it to the hot tomato sauce in the skillet. Continue to cook and stir until the cream cheese has melted into the tomatoes and created a smooth and creamy sauce (use a whisk, if needed).
• Meanwhile, bring a large pot of water to a boil for the tortellini. Once boiling, add the tortellini and continue to boil for about three minutes, or until they are all floating (make sure to check the package instructions for the recommended cook time). Drain the tortellini in a colander.
• While the tortellini is draining, roughly chop the spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir to combine, allowing the heat to wilt the spinach.
• Add the drained tortellini to the skillet and stir to combine with the sauce.
• Sprinkle the Parmesan over top and stir to combine. Give the tortellini a taste and adjust any salt or seasonings to your liking. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 648kcal | Carbohydrates: 77g | Protein: 28g | Fat: 27g | Sodium: 1057mg | Fiber: 9g

How to Make Spinach Tortellini Skillet – Step by Step Photos

Mince four cloves of garlic, then add them to a large skillet with 1 Tbsp olive oil. Sauté the garlic over medium heat for about one minute, or just until the garlic becomes fragrant.

Add one 28oz. can of petite diced tomatoes to the skillet (with the juices), along with ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp freshly cracked pepper. Stir the ingredients together and continue to heat over medium, stirring occasionally.

Once the tomatoes are hot, cut 4 oz. of cream cheese into chunks, then add it to the skillet.

Continue to cook and stir the sauce over medium heat until the cream cheese has melted in and created a smooth and creamy sauce. You can use a whisk, if needed, to help the cream cheese melt into the sauce well.

Meanwhile, bring a large pot of water to a boil over high heat. Once boiling, add 19oz. frozen cheese tortellini. Allow the tortellini to boil for about 3 minutes, or until it’s all floating (check the package directions for recommended cooking time). Drain the tortellini in a colander.

While the tortellini is draining, roughly chop about 2 cups of fresh spinach into bite-sized pieces. Add the chopped spinach to the sauce in the skillet and stir it in, allowing the heat to wilt the spinach.

Add the drained tortellini to the skillet and stir to combine with the sauce.

Sprinkle about ¼ cup Grated or shredded Parmesan over top, then stir to combine.

Give the tortellini one final taste and adjust the seasonings to your liking! We found that between the canned tomatoes, cream cheese, and Parmesan, no additional salt was needed for our taste buds. A pinch or two of crushed red pepper would also be awesome!

More Easy Skillet Meals

Cajun Sausage and Rice Skillet

$7.21 recipe / $1.80 serving

Cheesy Gnocchi Skillet

$6.68 recipe / $1.67 serving

Creamy Salsa Chicken Skillet

$8.55 recipe / $2.14 serving

Beef Taco Skillet

$6.30 recipe / $1.58 serving

The post Spinach Tortellini Skillet appeared first on Budget Bytes.

This easy Clam Dip is the best old fashioned clam dip recipe. It’s a recipe that’s been around for decades! And it’s the perfect dip recipe for game day, a summer BBQ, Father’s Day or any day. The first time I made this was years ago for a family reunion and it was among the favorite things on our buffet table!

This creamy dip is such an easy dip to throw together, and it gets devoured by all. It’s better when made a few hours ahead- when the flavors have had a chance to blend together to create the maximum, delicious clam flavor before serving. If you are looking for a delicious dip then this creamy clam recipe is the one for you. It will literally take you less than 15 minutes to make, and you’ll find that everyone you’re serving it to will be gobbling it up!

Ingredients needed:

• sour cream
• canned minced clams
• clam juice
• fresh parsley
• onion powder
• Worcestershire sauce
• freshly squeezed lemon juice
• salt
• Tabasco sauce
• black pepper

How to make Clam Dip:

The complete, printable recipe is at the end of this post.

Drain clams. Save some of the clam juice. You’ll use that clam juice to mix into the dip to add some more clam flavor.

In a medium bowl, combine all of the ingredients together well. Add up to a tablespoon of the reserved clam juice, and mix it into the dip. Add hot sauce a few drops at a time, until the desired flavor is achieved. Sprinkle black pepper on top. Cover and chill your clam dip until ready to serve.

What kind of clams do you use for clam dip?

For this clam dip recipe, all you need are canned clams. Fresh clams are not needed! Just buy a can of chopped canned clams, squeeze the liquid out of it, and use them in this recipe. They’re perfect! If you happen to live in a place where fresh clams are easy to find, use those! Chop them up and save some of the clam juice in the same manner as using the canned clams.

Serve clam dip with the best sturdy potato chips (like kettle chips), tortilla chips, baguette slices, bell pepper strips, other fresh cut vegetables, buttery crackers or your favorite cracker. I think potato chips are the best pairing, but people seem to like to have a variety of options for dipping.

Store leftovers in an airtight container. This delicious clam dip will be good stored in the refrigerator for a few days.

Suggested changes and substitutions:

1. Substitute Greek yogurt for the sour cream.
2. Sprinkle chopped green onions or chopped fresh chives on top.
3. Add a little lemon zest to the dip.
4. Add a little garlic powder or raw garlic to the dip.
5. Use fresh whole clams and chop them.
6. Mix in some cayenne red pepper for a little more spice.

To make things pretty when serving, sprinkle some fresh parsley on top and a few drops of Tabasco sauce. That’s all optional of course, but I’m all about presentation when entertaining! Enjoy!

Here are a few more recipes using clams that you might like to try:

• White Clam Pizza
• How to Grill Clams
• Pioneer Woman’s Linguine with Clam Sauce
• Clam Shack Style Fried Clams
• Clam Chowder
• Clam Bites
• Manhattan Clam Chowder
• Crostini with Clams

Print

Clam Dip

Favorite classic dip for decades!

Course Appetizer

Cuisine American

Keyword clam dip

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 servings (1 1/2 cups)

Calories 36kcal

Author RecipeGirl.com

Ingredients

• 1 cup sour cream (can use light, if desired)
• One 7.5-ounce can minced clams
• 1 tablespoon reserved clam juice
• 1 tablespoon chopped parsley
• 2 teaspoons onion powder
• 2 teaspoons Worcestershire sauce
• ¾ teaspoon freshly squeezed lemon juice
• ⅛ teaspoon salt
• Tabasco sauce, to taste
• freshly ground black pepper, to taste

Instructions

• Drain clams. Save some of the clam juice. You'll use that clam juice to mix into the dip to add some more clam flavor.
• In a medium bowl, combine all of the ingredients together well (through salt). Add up to a tablespoon of the reserved clam juice, and mix it into the dip. Add hot sauce a few drops at a time, until the desired flavor is achieved. Sprinkle black pepper on top. Cover and chill your clam dip until ready to serve.
• Serve with vegetables, crackers and/or sturdy potato chips.

Nutrition

Serving: 1serving (2 tablespoons) | Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 64mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Clam Dip appeared first on Recipe Girl®.

Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!

Is there really anything better than chocolate? Honestly, I can’t think of anything! And this hot fudge is so good I could eat it by the spoonful! It’s just a little too easy to eat, so make sure you have plenty of friends to share it with. If you are in the mood for all things chocolate, you should try this creamy Chocolate Lasagna, these cute and easy Homemade Reese’s Eggs, and this irresistible Mississippi Mud Cake.

Hot Fudge Recipe

This hot fudge recipe is a classic that everyone in the family will love. My favorite part about it is there is absolutely no corn syrup! This fudge sauce is perfectly creamy with just three simple ingredients. Get ready for the most decadent hot fudge sundae you’ve ever had because this is the best hot fudge sauce out there. It is so much better than store-bought, you will never pick up a jar at the store again.

For the perfect hot fudge sundae, try this homemade caramel sauce too. If you want to have tons of fun with a kid friendly ice cream recipe, you should try this snow ice cream recipe! It was a total blast to make with my kids. If you live in a warmer climate where you won’t have any snow, then try this ice cream in a bag. Another way we love eating this hot fudge is drizzled on top of these turtle brownies or with these cherry cheesecake brownies.

Ingredients

There isn’t much to this homemade hot fudge sauce, and yet it will be the best hot fudge you’ve ever had! It is so easy to make, and only has three ingredients. You could add other things like vanilla extract, cocoa powder, and salt if you wanted to, but those are not necessary. I think this recipe is perfect just the way it is! You can find the full measurements below in the recipe card.

• Semi-Sweet Chocolate: You want to use a high quality chocolate, choose your favorite! I used Dove chocolate here. I like the dark chocolate Dove candies because they have a great rich flavor. You could use chocolate chips or bar chocolate too!
• Butter: I use unsalted butter and it doesn’t matter if it is room temperature or right out of the refrigerator.
• Sweetened Condensed Milk: This is the real magic. It makes the fudge the perfect consistency and so creamy and rich.

Hot Fudge Sauce Recipe

This recipe is so easy! I know some people who will make their hot fudge in the microwave, which I suppose you could do here too. You probably won’t get as thick of a mixture as you will over the stove, but it could be a quick option. I prefer to do it the old-fashioned way over the stove because it always turns out exactly the way I want it! Just make sure not to boil this mixture, it does not need to get that hot.

1. Melt: In a saucepan, melt the chocolate and the butter together over low heat.
2. Cook: Add the sweetened condensed milk and cook over low heat until thickened.
3. Cool: Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.

Other Chocolate Treats to Try

If you are a chocolate lover, these recipes are for you! There is never a bad time to whip up a chocolate treat and these are some of my favorites. The best part is they are all really easy and something the whole family will love!

Desserts

Chocolate Whoopie Pie Cake

Desserts

Death by Chocolate Cheesecake

Desserts

Better than ANYTHING Cake

Desserts

Chocolate Pie

Print

Hot Fudge Sauce

Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!

Course Dessert

Cuisine American

Keyword chocolate sauce, hot fudge, hot fudge sauce

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 8 people

Calories 108kcal

Author Alyssa Rivers

Ingredients

• 4 ounces high quality semi-sweet chocolate
• 2 tablespoons unsalted butter
• 1 14-ounce can sweetened condensed milk

Instructions

• In a saucepan, melt the chocolate and the butter together over low heat.
• Add the sweetened condensed milk and cook over low heat until thickened.
• Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.

Nutrition

Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 1mg

Soybeans have long been celebrated as a high-protein superfood, but beyond their nutritional prowess, did you know that they can chase away demons, too? Japanese people have taken advantage of this for centuries with stellar results: Not a single demonic incident since setsubun!

What Is Setsubun?

Celebrated on February 3rd, setsubun means “seasonal division,” marking the end of winter and beginning of spring according to the old Japanese calendar. Since I’d do anything to speed through this dark period every year, I’m all for that! Many people have come to describe it as the “bean-throwing festival” in reference to the most important annual tradition.

Mamemaki, “bean scattering,” is the practice of throwing dried soybeans either out the front door or at a family member wearing a demon mask to drive away bad fortune. I’d always argue that it’s more fun to throw food at loved ones, but your mileage my vary. After cleansing the home of evil spirits, you’re then supposed to eat the leftover soybeans, counting out one for every year of your life, plus one more for good luck in the coming year.

This time around, let’s make soybeans that are so addictively spicy and savory, you’ll only want to throw more of them into your mouth.

Seven is a lucky number in Japanese culture, which is why ehomaki (large, uncut sushi rolls) are filled with exactly seven ingredients on this day, too. Shichimi togarashi, a spice blend made with seven components, is the perfect seasoning to follow suit.

What’s Sichimi Togarashi Made Of?

Also know as simply shichimi, there are no hard and fast rules for what makes the cut, but most blends include the following:

• Sansho pepper or Sichuan peppercorns
• Chilies
• Ginger
• Orange, mandarin, or yuzu zest
• Sesame seeds
• Poppy seeds
• Nori

Use it anywhere you would black pepper for a bolder, more intense heat and complex flavor overall.

How to Make Crispy Soybeans

The dried soybeans traditionally used for setsubun are what we might refer to as soy nuts here. Personally, I much prefer the fresh, buttery taste of green edamame instead. The trick to getting them crispy is to cook them low and slow, gently removing moisture without burning the outsides. Believe it or not, your air fryer is just the tool for this job! Most air fryers have dehydrator settings now, offering temperatures as low as 90 degrees. Naturally, you could use a conventional dehyrator if you have one handy.

Demons had better keep their distance when these tiny fireballs are on the table; they really do bring the heat! Smoldering with the spice of powerful chili peppers, every bite has a resounding crunch and zesty finish that will bring you back for more. Pack them up as healthy snacks on the go, enjoy with a glass of sake, or eat them like popcorn while you Netflix and chill.

More Ideas For Using Crunchy Edamame

Aside from just eating the crispy beans out of hand, they’re an incredibly versatile ingredient in many other dishes.

• Toss into leafy green salads
• Top soups and stews
• Crush roughly to use instead of breadcrumbs
• Mix into energy bars
• Use instead of pine nuts to sprinkle over pasta or risotto

鬼は外! 福は内! – Devils Out! Fortune In!

Slam the door shut on misfortune this year and eat your way to better luck. Crispy shichimi edamame will never do you wrong.

Yield: Makes 4 - 6 Servings

Crispy Shichimi Edamame

Shichimi-spiced, crunchy edamame are a healthy snack that will set your world on fire! You'll never be able to go back to bland soy nuts again.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 5 minutes

Ingredients

• 1/2 Pound (2 Cups) Shelled Edamame, Thawed if Frozen
• 2 Teaspoons Toasted Sesame Oil
• 1 - 2 Teaspoons Shichimi Togarashi
• 1/4 Teaspoon Salt

Instructions

1. In a medium bowl, toss together the edamame, sesame oil, 1 teaspoon shichimi, and salt. Stir well to coat, then adjust seasonings to taste, adding more spice if desired.
   
   
2. Spread the edamame out in a single layer on an air fryer or dehydrator tray. Set the air fryer to the dehydrate setting if using, and cook at 120 degrees for 7 - 8 hours, stirring every hour or so, until dry to the touch and crispy all the way through.
   
   
3. Let cool completely before storing in an airtight container. Kept in a dry, cool place, these crispy edmame can keep for up to 2 weeks.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Shichimi Togarashi 1 Cup Bag (Net: 4.6 oz)
• 
  La Tourangelle Toasted Sesame Oil

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 29Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 89mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post Beaned By Lucky Edamame appeared first on BitterSweet.

Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.

Maple Pecan Scone

Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).

The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.

Ingredients

You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.

Best Maple Pecan Scone

• All-Purpose Flour: This is simply the easiest flour to work with.
• Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.
• Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.
• Salt: A little salt help to balance out all of the sweetness.
• Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.
• Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.
• Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.
• Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.
• Egg: I always use large grade A eggs in my recipes.
• Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.

Maple Glaze

• Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.
• Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.
• Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.

Maple Pecan Scone Recipe

This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.

1. Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
2. Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
3. Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
4. Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
6. Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

Other Sweet Treats to Try

There is no end to my love of sweet bread and pastries. I absolutely love them so much and I have so many delicious recipes that you just have to try. Here are a few of my favorites that I know you will love!

Bread

Apple Bread

Bread

Glazed Lemon Bread

Breakfast

Donut Muffins

Desserts

Praline Apple Bundt Cake

Print

Maple Pecan Scones

Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

Course Breakfast, Dessert

Cuisine American

Keyword maple pecan scones, scones

Prep Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

Servings 8 people

Calories 474kcal

Author Alyssa Rivers

Ingredients

• 2 cups all purpose flour
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup unsalted butter cold
• ⅔ cup chopped pecans
• ⅓ cup heavy cream
• ¼ cup real maple syrup
• 1 large egg
• 2 teaspoons vanilla extract

Maple Glaze

• ¾ cup powdered sugar
• ¼ cup real maple syrup
• ½ teaspoon salt

Instructions

• Preheat oven to 375° fahrenheit, line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
• Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
• In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
• For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

Nutrition

Calories: 474kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 456mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

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French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!

Course Breakfast

Cuisine American

Total Cost $3.69 recipe / $0.92 serving

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 2 slices each

Calories 340kcal

Author Monti – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 8 slices stale bread, thick slices with a dense crumb $1.04
• 3 large eggs* $1.25
• 1 cup milk $0.69
• 1 tsp vanilla extract $0.05
• 1/2 tsp cinnamon $0.01
• 1 pinch salt $0.01
• 5 Tbsp butter $0.62
• 1 Tbsp cooking oil $0.01
• 1 tsp sugar $0.01

Instructions

• Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
• Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
• Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
• Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
• When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g

How to Make French toast – Step by Step Photos

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

French Bread Pizza

Vegetarian French Dip Sandwiches

French Onion Soup

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