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Simple Raspberry Galette Recipe

Jan 31, 2023 · Leave a Comment

Raspberry galette sliced on a piece of parchment paper.

This Simple Raspberry Galette Recipe is the perfect way to enjoy those sweet summer raspberries in a beautiful dessert. It is a galette that can also be made with frozen berries as well, so it can be enjoyed year round also.

If you love galettes as much as I do, check out this peach blackberry galette? Or maybe you want a savory galette? This spinach and artichoke has the best favor combos! Galettes can also make a delicious addition to your breakfast or brunch, like this ham and cheese version. It is a family favorite in our house.

Raspberry galette with ice cream on top.

What is a galette?

Simple, it is a less complicated cousin to the classic pie. It does not require the pie pan, forming, or stress that pies can use.

Galettes are a rustic bake and is shaped free-form and baked on a sheet pan as opposed to a pie pan. Roll into a large, round shape, fill, then pleat the edges. It is a simple as that!

The crust is pie dough, it can be sweetened (pate sucree) or unsweetened (pate brisee). My favorite pie dough recipe is this whole wheat blend pie dough. It has a delicious nutty flavor from the whole wheat, and is also made with all butter. This gives it a wonderful flavor and perfect flakiness.

Raspberry galette sliced on a piece of parchment paper.

What makes this recipe work?

This raspberry galette is the perfect combination of flaky pie crust and a sweet berry filling. The combination of the 2 creates a delicious bake that everyone will love!

It is so easy to make. Galettes are a really bake to create, and this raspberry galette is even easier than most recipes. Roll your pie dough, mix the berries, fill the galette, pleat the edges, brush with egg wash, sprinkle with sugar, and bake! It takes about 10 minutes of hands-on time to make.

While this galette makes a delicious dessert, I also really love it for breakfast. It isn't overly sweet, and is so good chilled. You can also eat this for a snack as well. You could certainly say this is versatile!

Raspberry galette baked on a piece of parchment paper.

Ingredients

Pie dough- You can use a homemade version or store bought. No judgement here. If you are looking for a pie dough recipe, here is my favorite recipe. I also have a healthier 100% spelt recipe that is so good with this raspberry galette as well. I don't have too much experience with store-bought pie doughs, but Pillsbury pie dough has a reputation for being pretty good and I have used them myself a few times with no complaints!

Raspberries- These can be fresh or frozen. Be sure to check out additional details below for using each kind. If they are in season, I always use fresh, but it can just as easily be made with frozen raspberries as you can see in the photos on this post.

Granulated sugar- This is for sweetening the berries and for sprinkling on the egg wash. I do not recommend another sweetener as I have had mixed results using honey and maple syrup. They texture and flavors were off. But, if this is important to you, use it!

Cornstarch- This is to help thicken your filling. You can omit it, just know the berries will release all their juices and not be thick at all. I highly recommend using it! The berries will still be juicy, but also thicker.

Egg- To use in the egg wash. It is not necessary, but creates such a beautiful shine!

Milk- Again for the wash.

How to make the raspberry galette

Pie dough

Start by rolling your pie dough into a 18-inch circle on a lightly floured surface. Move the pie circle to a parchment-lined baking sheet. You can do it without the parchment, but that is a lot of mess to clean up! Set the pie circle aside.

Always remember when you are working with homemade pie dough to keep it chilled. You don't want the butter in the dough to soften too much or it won't bake into the flaky layers you are looking for.

Woman rolling out pie dough with a rolling pin.

Raspberry filling

The raspberry filling is so easy to make! Add the raspberries, fresh or frozen, to a bowl. Next in a small bowl, combine the sugar and cornstarch. Sprinkle this over the raspberries.

Gently mix well, especially if the raspberries are fresh. I always mix it with a rubber spatula and only mix until all the berries are coated and it is well combined.

Frozen berries mixed with cornstarch and sugar in a glass bowl.

Making the galette

Now add the raspberry filling mixture to the middle of the pie dough. Be sure to leave about a 2-inch space all the way around.

Carefully fold up the edge of the pie dough, pleating everything 2-3 inches all the way around. You can see this more clearly in the video.

Combine the egg and milk to make the egg wash. Mix this well so you aren't left with any yolk chunks or egg white bits.

Brush this lightly all over the outside of the pleated pie dough. Be sure to cover all of it, this is what will give it the pretty sheen.

Sprinkle the outside crust where the wash is brushed with the granulated sugar.

Move it to the oven and bake until the pie dough is golden brown and the filling is bubbly. It will overflow a bit, but don't stress. This just means you have delicious juicy berries. It will make the best galette.

Remove it from the oven. You can serve it right away, or you can let it cool. I promise it is good either way!

Raspberry filling on a circle of pie dough for making a galette.
Raspberry galette formed on a piece of parchment paper.
Raspberry galette baked on a piece of parchment paper.

How to serve the raspberry galette

This raspberry galette is delicious just like it is, as you can see, it is a really beautiful and tasty dessert. If you want to add something else to it, let me share a few other ways to serve.

My hubby loves it with a scoop of vanilla ice cream, as with all the pie he eats. I cannot disagree though, raspberry and vanilla ice cream are the perfect combination.

If you don't like ice cream, whipped cream is also really tasty. Or you can also make creme anglaise. It is lighter and not quite so thick, but still has that creamy vanilla flavor.

Raspberry galette cut in slices on a piece of parchment paper.

Top tips and tricks

  • This galette is delicious with both homemade and store-bought crusts. I prefer homemade, but store-bought can really save on time. If you are busy or don't want to make your own, this raspberry galette will still be really amazing.
  • If you are working with fresh pie dough, be sure to keep it chilled until baking time. What I mean by this is to roll it out when it is chilled, then if the filling is going to take too long, move it to the fridge so the butter in the dough does not soften too much.
  • If you are using frozen berries, you will use a little more cornstarch. Frozen berries will use 3 tablespoons of cornstarch, and the fresh raspberries will use 2 tablespoons instead.
  • This galette can also be made with a blend of berries. I have used blueberries, blackberries, and strawberries- all with really great results.
  • The egg wash is optional, as noted above. It does however, produce a really pretty shine on the crust.
  • This galette will hold well in the fridge for up to 1 week. Wrap it tightly with saran wrap.
  • You can serve this cold or your heat up it in the microwave for about 20-30 seconds.
Raspberry galette sliced on a piece of parchment paper.
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Simple Raspberry Galette Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cornstarch, galette, granulated sugar, raspberry
Servings: 8
Author: Amy- A Red Spatula

Ingredients

  • 1 pie dough You will only need ½ of my recipe. Or one circle if it is store-bought.
  • 4 cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch Only use 2 tablespoons if you are using fresh berries.
  • 1 egg For egg wash
  • 1 tablespoon milk For egg wash
  • 1 teaspoon granulated sugar for sprinkling on top

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set it aside.
  • If you are using homemade dough, roll it into an 18-inch circle on a floured surface. Place it on your prepared baking sheet.
  • In a small bowl, mix the sugar and cornstarch. In a medium-sized bowl, combine the raspberries and sugar mixture. Gently fold this with a rubber spatula so you don't break up the berries too much.
  • Pile the raspberries in the middle of the pie dough, leaving a 2-inch space all the way around.
  • Fold the edges up and over the raspberry filling, this should leave about a 4-inch circle on the inside exposed with the berries.
  • Mix the egg and milk together and brush around the edges of the galette. Sprinkle with the sugar and place it in the oven.
  • Bake until the pie dough is golden brown on top and the middle is bubbly. Mine took about 28 minutes. Plan on 25-40 minutes, depending on whether your berries were frozen or not and your oven.
  • Remove it from the oven. It can be served hot or you can wait until it is cooled.

Notes

  • This galette is delicious with both homemade and store-bought crusts. I prefer homemade, but store-bought can really save on time. If you are busy or don't want to make your own, this raspberry galette will still be really amazing.
  • If you are working with fresh pie dough, be sure to keep it chilled until baking time. What I mean by this is to roll it out when it is chilled, then if the filling is going to take too long, move it to the fridge so the butter in the dough does not soften too much.
  • If you are using frozen berries, you will use a little more cornstarch. Frozen berries will use 3 tablespoons of cornstarch, and the fresh raspberries will use 2 tablespoons instead.
  • This galette can also be made with a blend of berries. I have used blueberries, blackberries, and strawberries- all with really great results.
  • The egg wash is optional, as noted above. It does however, produce a really pretty shine on the crust.

Best Way To Heat Pita Bread

Jan 31, 2023 · Leave a Comment

Pita heating on a cast iron skillet.

Are you looking for the best way to heat pita bread? We use it often in our meals and for appetizers, let me share my favorite ways to heat pita to the perfect temperature for serving.

Maybe a dip to go with that pita bread? How about beetroot hummus? Chicken salad is also a tasty salad to enjoy with pita. But probably my very favorite way to serve pita is with chicken shawarma.

Pita is a famous Middle Eastern Bread that finds its way to our table often.

Let me share this step-by-step guide with easy ways of reheating. You choose your favorite!

Pita stacked together on a surface.

Why heat your pita bread?

Sure, you can eat your pita bread cooled, but I promise it is so much better warm. Even if you have made the pitas on your own, like this pita recipe, if you have leftover pitas, you will still want to reheat them.

Trust me when I say that warm pitas are so much better than cold or even room-temperature pitas.

Whether the food your serving the pita is hot or cold, it will still be better with a warmed pita.

There are many different ways to heat your pita and I will share them with you. You can choose which option will be best for you.

Oven method for heating pita

Start by brushing your pita with olive oil and sprinkle it with a touch of salt. Be sure not to use too much olive oil, just a quick brush. You can either bake them whole or cut them into triangles. It is up to you. I prefer heating them whole and cutting them just prior to eating.

Heat the oven to 375 degrees. Place the pita on a baking sheet (use parchment paper for easy cleanup). It will take about 8-10 minutes to heat. Just check them occasionally.

If you are wanting to make pita chips, cut them into rectangles, brush them with olive oil, increase the oven temperature to 425 degrees and bake until they are crispy. A very hot oven will crisp the quickly.

Carefully remove from the oven and serve immediately.

Another method is to heat baking steel or pizza stone in the oven. Add the pitas on top of this to heat. This method will heat the pitas quickly, so keep an eye on them.

You can also place the pita directly on the oven rack for heating as well. I do this when I don't want to dirty a pan, just be sure if you brush with olive oil, brush it VERY LIGHTLY.

Microwave method for heating pita bread

This is the quickest reheating method there is. You can have a hot pita in under a minute.

Start again by brushing with a touch of olive oil and a sprinkle of salt.

Place the pita on a microwave-safe plate. Cover with a damp paper towel, or a slightly damp towel. Be sure it is only just lightly damp, otherwise, your bread will get soggy.

Microwave on high for 15-second intervals until it is as hot as you like it. The amount of time will depend on your microwave.

This method will produce a really soft texture in your reheated pita.

You can serve the warm pita right away.

Electric griddle or skillet method for heating pita bread

This is my favorite method and one I use most often. It might take a few extra minutes compared to the microwave method, but I still prefer it.

Start with a quick brush with olive oil and a sprinkle of salt. Heat the electric griddle or pan over medium-high heat, then add the pita to it. I can fit 2-3 pitas in a single layer on my electric and if you are using a large skillet, you can fit 2 on there as well.

Pita heating on a cast iron skillet.

Heat for about 2 minutes per side, flip and heat the other side.

If you are cooking many pita, store the heated ones on a plate wrapped in dish towels or several paper towels to keep them warm while you reheat the rest. They can also be held in a plastic bag, but I find the pitas get really sweaty.

Pitas heating on an electric griddle.

Toaster or toaster oven method for heating pita

This is probably the easiest way to heat your pita bread. This is an effective way to get a crispier pita quickly and with no stress or hands-on work.

You can pop your pita into a toaster or toaster oven for heating.

Just know this will make a crispier pita, so I reserve this method for when I am using the pita for dipping. This makes the pita easier to hold its shape and dip.

If you don't have the oversized toaster, simply cut the pita in half so it will fit.

Woman putting pita in a toaster.

Heating pita over an open flame

While heating pita on an electric griddle is my favorite method, heating over an open flame is a close second. Remember this only works with a gas stove.

With this method, DO NOT brush with olive oil. That will make such a mess and is really dangerous.

Turn on the flame of your gas cooktop. I keep it kind of low so it doesn't char the pitas too quickly.

Place the pita on the flame. With tongs, move it around gently until it is heated on one side, flip it over, and heat it on the other side. Keep an eye on it so the pita doesn't burn.

Remove it from the flame and serve the warm pita bread immediately.

Pita stacked together on a surface.

Pita bread recipes

If you don't want to buy store-bought pita, but make it homemade instead, let me share a few awesome recipes.

Check out this recipe from My Greek Dish for an easy pita bread recipe. Yum!! It even has a great video tutorial, making it easy to follow along.

Are you looking for a whole wheat pita bread recipe? This recipe from As Easy As Apple Pie for pita made with whole wheat flour looks like the perfect whole-grain pita recipe. These are puffy pita that will make delicious pita pocket sandwiches.

Best Crackers For Charcuterie Boards

Jan 18, 2023 · Leave a Comment

Closeup of charcuterie board.

If your family is anything like mine, charcuterie boards are a staple. We have them often and never seem to get tired of them! If you aren't a stickler about the only meat rule, you may be wondering what the best crackers for a charcuterie board are. Let me share some of my favorites for you to try.

While we love the meat and cheese, we also love to break up the boards with other things as well, especially carbs.

I have a few charcuterie board ideas already on the site- check out this small charcuterie board idea, a hot cocoa board, fall charcuterie board, and breakfast charcuterie board.

Beautiful charcuterie board layered with foods.

What kinds of crackers are best for charcuterie boards

I can tell you right off, my favorite cracker is always multigrain crackers. They are easy to find and you know that grains are my thing, so adding them to each board is a must. Let me share other ideas as well. The type of cracker depends on your preference and what you are serving on your board. The right crackers are what is right for you. Keep in mind, if you are feeding a large crowd, it is a good idea to have a wide variety of crackers.

  • Crunchmaster is whole grain, crunchy crackers, and delicious. I buy them at Costco and they are a decent price for what you get. They have a tasty nutty flavor.
  • Buttery crackers- these are my husband's favorite kind. I would include Club crackers, Ritz crackers, etc. for these crackers.
  • Whole wheat crackers- these are made with whole wheat flour. If you are feeling ambitious and want to make them on your own, try this healthy cracker recipe I developed. It is made with nuts, seeds, and poppy seeds. Mary's crackers are my go-to when I don't feel like making my own. They are filled with healthy goodness and natural ingredients.
  • Herb crackers- These La Panzella rosemary crackers are the ones I love. The rosemary flavor is there, but not overwhelming. It is also made with olive oil making it a crispy cracker.
  • Water crackers- these are the lowest on my list of preferred crackers as they have very little substance and flavor. You want something that will hold its own against the cheese and meats you will use. Carr's table water crackers are probably the most common.
Whole grain crackers stacked on a surface,

How to put together a beautiful charcuterie board

There are so many ways to put together a beautiful board, but it will never be amazing if you don't start with a good selection of delicious meats and cheese. Having a wide variety of foods is crucial for crafting the perfect charcuterie board.

If you have a Fred Meyer (my local grocery store) near you, hopefully, they have a good cheese section like mine does. Their cheese is reasonably priced and of great quality.

Let me share a variety of cheeses and you can choose.

Soft cheeses- Chevre (the French word for goat cheese), brie cheese is probably the most common soft cheese used in charcuterie boards, fresh mozzarella, and Boursin. These creamy cheeses are a must. Havarti cheese is a semi-soft cheese.

Hard cheese- These can also be aged cheese like cheddar cheese (safe if you aren't used to stronger flavored cheese), gruyere, gouda, Manchego, etc.

Bleu Cheese or blue cheese- I gave them their own category as people either love or hate them. They have a strong flavor, which I think is an acquired taste. Gorgonzola Dolce happens to be one of my favorite cheeses. It is a milder, creamy flavor. Roquefort is also delicious as is blue stilton.

Venturing outside cheese, add in your favorite meat products. Different types of salami, prosciutto, summer sausage, chorizo, etc. Lots of great options.

Charcuterie board with bowls of foods on it.
Foods on a charcuterie board.
Charcuterie board with foods laid out on it.
Beautiful charcuterie board layered with foods.

Other foods to add to a charcuterie board

I LOVE using fresh fruit, especially slice apples, pears, and grapes.

Dried fruit is also a must on my boards. Dried apricots, figs, raisins, etc are all so good.

Jam and preserves- fig jam is delicious. The sweet and salty combo is really good. Pepper jellies are also ones we love to add to our boards.

Nuts and seeds- you can place them in small bowls around the board.

Olives- I know olives aren't for everyone, but we love them. Castelvetrano is among my favorites and they will make a great addition to your board.

Sprigs of fresh herbs- these are just for presentation and should not be eaten with the foods. Rosemary and thyme are both beautiful additions.

Closeup of charcuterie board.

What you need to put together the best board

Boards- choosing the right board is just the start. This board I bought this from a friend and I love it! It is the perfect shape and I love the handles.

One of my favorite places to get boards for charcuterie is World Market. They have a great variety and decent prices. There are so many that are the perfect canvas for a memorable charcuterie board.

You can also use a wooden cutting board if you don't want to buy another one.

Cheese knives- I have one for cutting my soft cheese. While isn't necessary, it is nice to have.

I hope these ideas will help you plan the best charcuterie platter for your next party or family get-together. The sky is the limit and be sure to have a good selection.

Woman holding a whole grain cracker.

Apple Crisp Recipe Without Oatmeal

Jan 10, 2023 · Leave a Comment

Apple crisp without oats on a white plate.

Are you wondering if you can make an Apple Crisp Recipe Without Oatmeal? Let me just say, yes you can, and it is absolutely delicious, but it is actually more commonly referred to as an apple crumble. It is a classic fall dessert that needs to be enjoyed even outside the season.

This favorite fall dessert is made with simple ingredients, most of which are pantry staples.

If apples are your thing, let me share a few other recipes from the blog. Apple blueberry pie is a twist on the classic apple pie recipe and a yummy homemade apple pie. Layered Apple Cinnamon Bread is a tasty sweet bread full of fall flavor! Apple Slaw is one of my very favorite side dishes! It is healthy and full of flavor.

Baked apple crumble in a white ceramic pie pan.

Best apples for making apple crisp

With all the hybrid varieties of apples now, the options for apples to use are almost endless! Let me share a few of my favorites to use in baking.

  • Granny Smith Apples- these are the apples I have been using forever in my baked goods. They are tart apples when they are raw, but have a delicious flavor and texture when they are baked.
  • Pink lady- These are new apples to me, but they are really good baking apples. If you haven't tried them yet, you need to!
  • Honeycrisp- This is another more recent addition to my baking arsenal and they are GOOD. In my area, they are more expensive but worth it.
  • Jonagold- these are also tart apples, but sweeter than Granny Smith apples.

Ingredients

  • Apples of choice- I used a mix of Granny Smith and Honeycrisp for mine. You can use any combination of the 4 apples I recommended above.
  • Granulated sugar (white sugar)- You will need this to sweeten the apples. Coconut sugar can also be used. I have also seen people use maple syrup, but it just doesn't taste the same.
  • Brown sugar- this is used in the crumble topping. I do not recommend anything else for this, brown sugar really is the best.
  • Flour- I like to use a blend of all-purpose flour and whole wheat flour. The wheat flour lends itself so well to this easy apple crisp. This is for thickening the apple filling and also for making the crumble on top.
  • Butter- You can use regular butter or vegan butter. Both will work in this recipe.
  • Salt- Only a little is needed, but don't leave it out!
  • Cinnamon- the perfect spice to go with apples and crumbles.
  • Nutmeg- I almost always use cinnamon and nutmeg together.

How to make

This is an easy recipe, let me walk you through the steps:

Start by peeling and slicing the apples. You can see in the photos how thick I sliced my apples. I recommend this size.

Place the sliced apples in a large mixing bowl and sprinkle with the granulated sugar, flour, salt, cinnamon, and nutmeg. Pour this mixture into your prepared baking dish.

Now add the brown sugar, all-purpose flour, wheat flour, salt, cinnamon, and nutmeg to a medium bowl. Pour the melted butter over this and mix well.

Add the brown sugar mixture over the apple filling and move it to the oven.

Bake until the apples are tender and the topping is golden brown.

Crumble mixture in a glass bowl.
Whole wheat flour in a glass bowl.
Granny Smith apples peeled on a surface.
Sliced apples in a stainless steel bowl.
Apples with flour mixture in a stainless steel bowl.
Unbaked apple crisp without oats in a white ceramic pie pan.

What is the difference between apple crisp, cobbler, and crumble?

Apple crisp- this is usually made with oats in the topping. The crisp topping is a tasty topping for the apple mixture.

Crumble- which is actually what I consider this recipe. The topping is a blend of butter, sugar, and flour. The topping is "crumbled" over the top of the apple filling. This is a crunchy topping just like the one you see in my photos.

Apple Cobbler- is very different from the other 2 as it is topped with a sweet biscuit topping.

How to serve this delicious apple dessert

If you ask my husband, his favorite way is to eat it with a large scoop of vanilla ice cream. He is even more specific than the apple dessert needs to be warm and the ice cream slightly softened!

While my husband loves warm apple crisp, I actually love it when it is chilled and I eat it for breakfast!

I know some people love to serve theirs with caramel sauce. For me, that is just too much sugar. But apples and caramel are a match made in heaven, so you decide.

The best way to serve this apple crumble is the way you like it served!

Apple crisp without oats on a white plate.

Top Tips

  • While tart green apples are delicious in this dessert, I really recommend a blend of apples. It gives the best flavor and texture!
  • I love using a pretty casserole dish or pie pan for this recipe. It isn't necessary, but I love it for serving.
  • You can either use butter, vegan butter, or coconut oil. My personal preference of the 3 is regular butter, but again, you have options.
  • Some recipes you see will call for lemon juice. This is only used when you are concerned about the discoloring of your apples and this is not an issue with apple crumble or crisp.

FAQ apple crisp without oatmeal

What is crumble mix made of?

It is a simple mix made of flour, sugar, and butter. Only 3 ingredients!

Does crumble need baking powder?

It does not, and you can see in my recipe you don't need it. However, you can include 1 teaspoon of baking soda in your brown sugar mixture for a more tender.

Do you use plain or self-rising flour for crumble?

I prefer using plain (all-purpose flour) or whole wheat flour in my crumble.

What happens if you use self-rising flour in a crumble?

It is not a big deal if you use self-rising flour for your crumble mixture. It will rise a little and have a little more of a lift, but the results will be pretty close to the same.

Do you have to peel your apples for apple crumble?

I would highly recommend peeling your apples for apple crumble. While the apple peels soften as they are baked, they add a weird texture I have never liked. I recommend peeling them before using them.

Apple crisp without oats on a white plate.
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Apple Crisp Recipe Without Oatmeal

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: apple, cinnamon, crumble, no oats, nutmeg
Servings: 6
Author: Amy- A Red Spatula

Equipment

  • 1 9 inch pie pan

Ingredients

Crumble topping

  • ⅔ cup whole wheat flour
  • ⅔ cup all-purpose flour you can also use 1 ⅓ cup of all-purpose flour if you want to leave out the wheat flour.
  • ¾ cup brown sugar I prefer dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 8 tablespoons melted butter

Apple filling

  • 4 cups Granny Smith apples, peeled and sliced
  • 4 cups Honeycrisp apples, peeled and slice
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla powder

Instructions

Crumble toppings

  • Combine all ingredients and blend well. Set them aside.

Apple filling

  • Preheat the oven to 375 degrees.
  • Combine the sugar, cornstarch, salt, cinnamon, and nutmeg together in a small bowl.
  • In another medium-sized bowl add the peeled and sliced apples. Pour the mixture over the apples and mix gently.
  • Pour the apple mixture into your pan. Top with the crumble and place in the oven.
  • Bake for 45-55 minutes until the apples are tender.
  • Remove from the oven and allow the apple dessert to cool slightly before serving.

Can You Freeze Oatmeal?

Jan 3, 2023 · 2 Comments

Frozen oatmeal cups on a white plate.

If you are wondering if you can freeze oatmeal, let me answer this for you! Maybe you made too much oatmeal and have leftovers, or maybe you are wanting to meal prep. Whatever the reason, freezing is a great option! This freezer-friendly breakfast is one you can customize and everyone will love.

I love oatmeal, have made it for years, and have several oatmeal recipes you will love and would love to share with you! Carrot cake oatmeal is a really good recipe that is a favorite! Cinnamon spice oatmeal is another great recipe if you love those oatmeal packets. Cranberry oatmeal is a good recipe for when you have leftover cranberry sauce. Or what about blueberry oatmeal? If you are looking for steel-cut oats, I have a great pumpkin steel-cut oat recipe! Oat groats are the whole oat grain and I love cooking and using them too.

Frozen oatmeal cups on a white plate.

Can you freeze oats

The simple answer is, YES! In almost all cases, cooked oatmeal freezes really well. Keep reading and find out my methods and tips for using this method to avoid food waste and meal prepping.

Freezing oatmeal is a great way to preserve cooked oatmeal even longer and have a healthy breakfast with no effort!

How to freeze oatmeal

One of the easiest ways to freeze oatmeal is in muffin tins. For even easier removal, use silicone pans or silicone liners as I did. They are so simple to remove the cups when they are frozen. Using the tins will give you about ½-3/4 cup serving size.

  1. Start by cooking your oats according to the directions. Let me just say I prefer regular oats or steel-cut oats to quick oats (instant oats). They reheat better without turning into mush! Double or triple and make a big batch for freezing.
  2. Spoon the oatmeal into your tins or silicone cups.
  3. Let the oatmeal cool all the way before placing it in the freezer.
  4. Freeze the oatmeal until it is frozen all the way.
  5. Once it is frozen, remove it from the muffin tin or silicone liners. If you used a muffin pan, turn it on its side and run hot water over the bottom to loosen the cups. You can also gently pry them out with a butter knife to loosen them.
  6. Now you can move the individual portions to a freezer bag.
  7. The oatmeal will hold in these freezer bags for at least 3 months! Just be sure they are closed and most of the air removed.
Milk heating in a stainless steel pan.
Oats added to a stainless steel pan.
Oatmeal cooking in a stainless steel pan.
Cooked oatmeal in a stainless steel pan.
Oatmeal in silicone muffin liners in a muffin pan.
Cooked oatmeal in silicone muffin liners in a muffin pan.

How to reheat the oatmeal cups

If you plan ahead, which I am not great at, pull the cups out the night before and let them thaw in the fridge.

When they are thawed, you can reheat them quickly. Place it in a microwave-safe bowl and microwave for about 30 seconds to 1 minute covered. I like to add in just a splash of milk when reheating to steam the oatmeal. You can read more about how to reheat oatmeal in this article.

Now, if you have not had the time to thaw, no problem. It will take a little longer, but still reheats well. Add the frozen oats to your microwave-safe container with about 2 tablespoons of milk and cover. Microwave for about 2 minutes on high. You may need to add another 30 seconds- 1 minute.

That's it, in a matter of minutes, you will have a hot bowl of oatmeal ready to go and with no mess!

If you want to, add in a little more milk to give it the perfect texture of the oatmeal you are looking for.

Frozen oatmeal cups on a white plate.

Customizing your oatmeal.

I love to add extras to my oatmeal. For sweeteners, you can mix maple syrup or brown sugar into your cooked oatmeal. Don't worry the oatmeal will still freeze and reheat well with the add-ins. Plain white sugar or even coconut sugar can also be used.

You can also add fresh fruit or your other favorite toppings to the oatmeal. The only caution I have for this is don't use fruits that will brown after they are cut- like apples and pears. Berries work really well, especially blueberries, blackberries, etc. Mix them in and freeze them in the cups, or you can also customize each one with the fruits you love.

Nuts are a great way to get in more protein than oatmeal or even peanut butter. Mix it when it is cooking, then put it into cups. This will also freeze well.

Oatmeal in silicone muffin liners in a muffin pan.

Top tips

  • If you are not worried about servings sizes or individual servings, you can also freeze your oatmeal in an airtight container or a freezer bag.
  • Be sure your oatmeal is cooled to room temperature before freezing. Otherwise, the oatmeal will sweat and get condensation on top.
  • I do not recommend freezing in glass containers, the risk of them shattering if the oatmeal expands at all is too great. Be sure to use a freezer-safe container instead.
  • You can use your choice of liquid for the oatmeal, but my favorite is a blend of almond milk and water. This produces a really creamy oatmeal I can't resist!
  • For best results, be sure to cover when you are reheating.
  • The easiest way to reheat it on busy mornings is to make sure to thaw it overnight first. This takes forethought but makes reheating so much easier.

Freezing uncooked oatmeal

In case you were wondering about freezing uncooked oatmeal, this can also be done.

I used to do this a lot when we lived in Texas where it is hot, humid, and filled with bugs. If you are not going to eat your oats right away, it is good to freeze them to extend their shelf life and keep it from getting infested with bugs.

Store the dry oatmeal in freezer-safe bags or zip-top bags and remove as much air as possible. The uncooked oats can also hold well in a freezer container. The oats will hold well like this for at least a year.

Raw oats freeze well and are easy to thaw and use. In fact, I don't even usually even thaw them, I just add them to the boiling water.

Freezing the oats will also help to maintain the best quality.

Brown Sugar Oatmeal Recipe

Dec 30, 2022 ·

Brown sugar oatmeal in a white bowl with a spoon in it.

If you love the brown sugar packet oatmeal but are wondering how to make this at home, I have just the Brown Sugar Oatmeal Recipe for you! This is the perfect way to start your day in a healthy way.

Homemade brown sugar oatmeal is so much better for you as no preservatives are needed! Oatmeal is a wholesome way to get your day started.

If you are looking for other oatmeal recipes, let me share a few I love. Cinnamon spice is a great homemade version of the classic packet oatmeal that is so good! Or what about carrot cake oatmeal? I also love the bright blueberry oatmeal flavor too.

Brown sugar oatmeal in a white bowl with a spoon in it.

What makes this recipe work?

For one, this is a really easy oatmeal recipe to make. If mornings in your house look like mornings in mine, time is at a premium. I generally do not have time for a big breakfast that takes half my morning. This one is ready in about 5-7 minutes! Most of that is hands-off time and no stress. It also uses simple ingredients, most of which you probably already have in your home and pantry.

Brown sugar is the classic oatmeal flavor. This is a breakfast I grew up on and still love. It is just the right blend of sweetness and subtle molasses flavor.

Oatmeal is a healthy way to start the day. It is loaded with health benefits, including nutrients that are heart-healthy. it has also been proven to lower cholesterol levels and keep blood sugar levels stable too. It is unfortunate that carbs have gotten such a bad reputation, don't listen to the gossip. This is a meal you need!

Brown sugar oatmeal in a white bowl with a spoon in it.

Ingredients

  • Oats- Regular oats are what I recommend, but you can also use quick oats or steel-cut oats. I will give additional instructions for these below.
  • Brown sugar- dark brown sugar is my preferred as it gives a rich brown sugar flavor, but you can also use light brown if you want.
  • Salt- it only takes a little, but it makes a difference. It will help add a depth of flavor you won't get otherwise. I love using kosher salt.
  • Milk- This is optional, but it really makes creamy oatmeal. I like to use almond milk to make mine, but any milk of your choice works.
  • Vanilla extract- this is added at the end and is optional, but adds another dimension to the oatmeal.
  • Spices- I like to add these in, but they are optional as well. Cinnamon, nutmeg, cloves, and ginger. I will make notes on this below.
  • Butter- this is optional as well, but I love it adding it.

How to make brown sugar cinnamon oatmeal

This easy breakfast recipe comes together quickly, let me show you how.

  1. Bring the milk, salt, and water to a low boil over medium heat.
  2. Pour in the oats and cook for about 3 minutes.
  3. Stir in the brown sugar and spices if you are using them. Cook another 2 minutes or until they have thickened and absorbed the liquid.
  4. Last, stir in the vanilla.
  5. Serve. I like to add a splash of milk or heavy cream right before serving.
Milk heating in a stainless steel pan.
Oats added to a stainless steel pan.
Oatmeal cooking in a stainless steel pan.
Cooked oatmeal in a stainless steel pan.

Quick cooking oats recipe

This is very similar to old-fashioned oats, but with a shorter cooking time.

  1. Bring the liquid and salt to a boil over medium heat.
  2. Add in oats and cook for about a minute.
  3. Stir in the brown sugar and spices if you are using them.
  4. Cook for another 1-2 minutes or so until the oatmeal is cooked and the liquid is absorbed.

Steel-cut oats

This is the longest cooking time, so keep this in mind. These complex carbohydrates are a filling breakfast to start your day if you have time!

  1. Bring water and milk to a low boil over medium heat.
  2. Add in the steel-cut oats.
  3. Cook, stirring occasionally for about 20-25 minutes.
  4. Stir in the salt and continue to cook for another couple of minutes.
  5. At the end of cooking, serve, and top as you like.

You can also try these instant pot recipes, but with a quicker cooking time. Instant pot steel-cut oats, and pumpkin steel-cut oats.

Brown sugar oatmeal in a white bowl with a spoon in it.

Top tips

  • As noted above, you can use any type of milk you like. I use unsweetened almond milk, but any other plant-based milk ( soy milk or oat milk) or cow's milk works also.
  • For an added creamy texture, stir in a little heavy cream or half and half before serving.
  • A great way to get added protein is to add in a couple of tablespoons of peanut butter is really good and tastes delicious with the brown sugar. You can also add a couple of tablespoons of vanilla protein powder. Or a few teaspoons of chia seeds.
  • If you want to go refined sugar-free, you can always use maple syrup for your sweetener. This is a personal favorite when I need a little sugar detox. Coconut sugar is also an option and some people consider it healthier.
  • The type of oats will determine the cooking time, be sure to check this above.
  • Even if you don't want to add the other spices, be sure to add a dash of cinnamon for the authentic brown sugar packets flavor.

FAQ brown sugar oatmeal

Do you put water or milk in oatmeal?

I love to cook my oatmeal using BOTH water and oatmeal. The combination makes the perfect creamy oatmeal.

How much water do I need for 1 cup of oatmeal?

I used 1 cup of water and 1 cup of milk for the oatmeal. If you want to use only water, use 2 cups of water.

Is eating oatmeal every day healthy for you?

Adding oatmeal as a part of your everyday meal plan is a great idea for adding whole grains that will improve your health. It is known to lower cholesterol, improve gut health, and it will also help you fill full longer!

Brown sugar oatmeal in a white bowl with a spoon in it.
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Brown Sugar Oatmeal Recipe

Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Breakfast
Cuisine: American
Keyword: almond milk, brown sugar, butter, cinnamon, oatmeal
Servings: 6
Author: Amy- A Red Spatula

Ingredients

  • 2 cups water
  • 2 cups milk I prefer almond milk for mine, but use whatever you like!
  • ¾ teaspoon salt
  • 1 ¾ cups regular oats
  • ⅓ cup brown sugar
  • 1 tablespoon butter optional
  • ½ tablespoon cinnamon optional

Instructions

  • Bring your water and milk to a boil over medium heat. Add the salt and oats.
  • Lower the heat just slightly and cook for about 4 minutes.
  • Add in the brown sugar and continue to cook another 3 minutes or so until the oatmeal is tender and most of the liquid is absorbed. This is a creamy oatmeal though, so there will still be some liquid.
  • Butter and cinnamon are the last things to go in if you are using them.
  • Serve. I like to add chopped walnuts to mine, but you can skip this if you want.
  • That is it! It is done and ready to eat.

Notes

  • As noted above, you can use any type of milk you like. I use unsweetened almond milk, but any other plant-based milk ( soy milk or oat milk) or cow's milk works also.
  • For an added creamy texture, stir in a little heavy cream or half and half before serving.
  • A great way to get added protein is to add in a couple of tablespoons of peanut butter is really good and tastes delicious with the brown sugar. You can also add a couple of tablespoons of vanilla protein powder. Or a few teaspoons of chia seeds.
  • If you want to go refined sugar-free, you can always use maple syrup for your sweetener. This is a personal favorite when I need a little sugar detox. Coconut sugar is also an option and some people consider it healthier.
  • The type of oats will determine the cooking time, be sure to check this above.
  • Even if you don't want to add the other spices, be sure to add a dash of cinnamon for the authentic brown sugar packets flavor.

Almond Flour vs Whole Wheat Flour

Dec 21, 2022 ·

Almond flour in a white bowl.

If you are wondering about the difference between almond flour vs. whole wheat flour, I have all the answers you will need. While both of these flours have their place in baking, they could hardly be any more different. They are different in origin, uses, flavor, etc. Keep reading and I will explain.

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What is almond flour?

Almond flour is made from blanched, ground whole almonds. You make it by boiling it to remove the almond skins. They are then ground and sifted into fine powder.

Also, almond flour is a naturally gluten-free flour. If you have celiac disease, be sure to check the label on the flour to ensure it is gluten-free and not processed in an area or facility with gluten.

Almond flour in a white bowl.

Almond flour IS NOT an almond meal, however, so keep this in mind. Almond meal has a much coarser texture than flour, which is finer. The meal can either be made with blanched almonds or regular.

It is considered one of the alternative flours that are enjoying its time in the sun recently as it has become very popular not only for gluten-free diets but also for those on a paleo diet and a low-carb diet as well. Because of its popularity, it is very easy to find in almost all grocery stores.

It is nut flour and has a delicious nutty flavor. I love using it in my Linzer cookies, which are always a hit no matter who I make them for.

Stunning Shortbread Linzer Cookies with Cranberry Filling.

What is whole wheat flour?

Whole wheat flour or wholemeal flour is made from milling whole wheat kernels. Having used whole wheat flour extensively in culinary school and in my personal baking, I have gained a great working knowledge of this flour.

Wheat varieties are one of the oldest crops that we know and it has even been traced back to Ice Age!

Whole wheat flour is loaded with nutritional value and after years and years of bad press, it is finally gaining in popularity.

Whole wheat flour in a wooden bowl.

I use whole wheat flour in almost all of my baked goods. It is a healthy way to add extra nutrients, fiber, and protein to baked goods, especially those made just with white flour. I think it is such a great substitute for all-purpose flour.

Bob's Red Mill is a great resource for whole grain flour and almond flour.

Listed below are some of my favorite recipes.

  • Whole wheat banana bread
  • Whole wheat cranberry pecan bread
  • Spelt brownies
  • Salted chocolate chip rye cookies
  • Einkorn cornbread

There are many types of whole wheat flour- rye flour, spelt, einkorn, kamut, etc. The type of flour depends on the kernel it is milled from. Also, depending on how it is milled, it can have a coarser texture or a more fine texture. Sometimes it is also sifted to produce a finer texture as well.

Whole wheat banana bread with chocolate chips on a white platter.

Almond flour vs. whole wheat flour

While there are health benefits to both, they could not be more different!

There are some major differences between the 2, so let's cover those first. Grain-free flours are not anything like whole-grain flours.

Almond flour is made from almonds, while whole wheat flour is made from wheat kernels.

This makes how they bake, taste, and hold up very different from each other. I have read many sites that say almond flour can be substituted for regular flour with a 1:1 ratio, or 1 cup of almond flour for 1 cup of all-purpose flour. While this can be true for some recipes, know this is certainly not true for all recipes! It has less starch than all-purpose flour, which means you may need extra eggs to get the baked goods to bind together. It also does not have the proteins that regular flour does to develop gluten.

The gluten in whole wheat flour is what will make your dough stretchy if you are making bread and rolls. The kneading develops the glutenin and gliadin.

I personally think it is a good idea to use almond flour-specific recipes while you are learning how it works. The same is true with whole wheat flour. It is best to stick to trusted recipes when you are first learning.

Be aware the shelf life of almond flour is pretty short. Especially compared to other types of flour. So, keep an eye on the expiration date.

How to make your own almond flour

Did you know you can make your own almond flour? Here is an article all about it, but let me give you a quick rundown. Start with blanched almonds and a food processor or blender. Add the almonds to the food processor and blend until you have powdery flour. Keep an eye on it though, you don't want to make almond butter instead!

Almond flour recipes

As I noted above, it is important to start with trusted recipes, like these ones:

  • Almond flour pancakes
  • Almond flour muffins
  • Chocolate chip cookies with almond flour
  • Pizza crust made with almond flour

Other examples of wheat-free flour

Almond flour isn't the only gluten-free flour out there, but it is one of the most popular. Oat flour, cassava flour, tapioca flour, chickpea flour, quinoa flour, rice flour, and brown rice flour are other examples. We will save those for another discussion on another day.

Notes for using whole-grain flour

  • If you are not used to using whole wheat flour, there are a few things to note. While the nutritional benefits of whole wheat flour are far above refined flour, it can be a little tricky to learn to use.
  • Make sure you are using the right flour for the right job. Just like with refined flours- all-purpose, cake, and bread flour, they all have different protein levels, which means they act differently when they are baked. For instance, soft wheat (whole wheat pastry flour) is a low-protein flour and I love to use it in my cookies, cakes, and muffins. My cranberry orange muffins are one of my favorite recipes for using whole wheat pastry flour. This keeps them tender and delicious. Much like you would expect from cake flour or all-purpose flour. It is a fine flour that I love.
  • There is a big difference between using refined flour and whole wheat flour. Whole wheat flour absorbs more moisture. Because of this, most recipes call for adding an extra amount of liquid, which I do, but in a very small amount. I believe what is even more important, is NOT TO OVERBAKE. This will dry out your baked goods faster than anything!
  • Another trick is to be sure you don't overmix when using whole-grain flour. While this isn't as important in yeast or sourdough bread, you need to develop the gluten, after all, it is really important when you are making muffins, cookies, and cakes. They don't need the structure bread needs, you want them tender.
Can I substitute almond flour for wheat flour?

As noted above, it is not the best practice to substitute almond flour for whole wheat flour. Learn both flours and how they work, they begin making substitutions. Almond flour is so different from whole wheat flour, be mindful when making changes.

Why does almond flour not bake well?

Well, it is a higher-fat flour, so baked goods will feel denser, and more might even seem greasy. Almond flour is great in some baked goods, but not all! Remember to choose recipes you trust.

What happens if you eat too much almond flour?

Almond flour is high in Omega 6, so be mindful about consuming too much. Check out this article for more info.

Can You Substitute Quinoa For Couscous?

Dec 14, 2022 ·

Are you wondering if you can Substitute Quinoa for Couscous, I have your answer! The quick response is, it depends. Keep reading and I will explain.

First, let me applaud your desire to add more whole foods. Quinoa is a great way to add health benefits you will not get from couscous.

What is the difference between couscous and quinoa?

Couscous

While some might think couscous is a grain- like white rice or brown rice, it is actually pasta. It is made with semolina flour (durum wheat). You can read all more about couscous on this website.

The wheat is formed into small granules or round shapes. When it is cooked, it has a deliciously chewy texture I love it!

It has long been a staple of diets in North Africa and the Middle East.

There are 3 types of couscous. The smallest is Moroccan couscous, Israeli couscous or pearl couscous is next, then the largest or Lebanese.

It has a neutral flavor that lends itself well to many dishes.

Adding the couscous to the pan.

Quinoa

Quinoa is a seed. Generally, it is grouped in with the whole grains category, and even referred to as an ancient grain, it is actually a seed. It is also gluten-free, making it perfect for those with gluten sensitivity.

It is typically grown in South America, but it is also being grown by some farmers in the United States and Canada now as well.

While you only used to be able to find quinoa in health food stores, with its recent popularity, it can be found in just about any local grocery store you might have access to.

The most common types of quinoa are different colors- white, red quinoa, and tri-colored. There is also black quinoa, but it is much harder to find in my area.

A cool thing about quinoa is unlike other plant proteins, it is a complete protein. This means it contains all 9 of the essential amino acids!

While couscous has a mild flavor, quinoa has a slightly nutty flavor.

An excellent way to look at it quinoa is grown and couscous is made as a type of pasta.

Quinoa is a healthier option and can undoubtedly be subbed in many recipes.

Different kinds of quinoa in wooden bowls.

Can you substitute quinoa for couscous?

The quick answer is yes and no. If you are wondering if you can sub it out in some of your favorite dishes, let me help. Here are a few examples:

  • If you are making a cold salad, like this lemon herb couscous salad or this vegetable couscous salad. This would be an easy swap. Know the flavor would be different, as couscous is a mild flavor and quinoa has a mild nutty flavor. Substitute 1 cup of quinoa (cooked) for 1 cup of cooked couscous in any cold salad. Be sure to cool the quinoa first before using it in the salad.
  • You can also easily substitute couscous for quinoa in many soups, like this couscous chicken soup. Quinoa does have longer cooking times, so plan on adding an extra 7-10 minutes to ensure it is tender. This is a great option when you are on a gluten-free diet.
  • For recipes where the couscous is cooked with meats, like this chicken and Israeli couscous, you can sub in quinoa here as well. I would recommend using white quinoa as I find it has a softer texture.
  • When the recipe cooks the couscous separately and then mixes in cooked meats or vegetables, you can easily substitute it with quinoa. This recipe from Ina Garten is a good example. Cook your quinoa instead of the couscous, then mix it together with the roasted zucchini. It is very simple to do.
  • Savory dishes that use couscous as a base can also be an easy sub, check out this recipe from Pioneer woman for Greek Salmon Couscous bowl is a good example. Rather than using couscous or in place of rice too, use cooked quinoa. That mild nutty flavor lends itself well to Buddha bowl-type dishes.

How to cook pearl couscous

  • 1 cup of pearl couscous, 1 ½ cups water or broth. If you are using water, be sure to add about ¾ teaspoon salt to the boiling water.
  • I always toast my couscous first, so start by heating your pan over medium heat. Once it is heated, add about 2 tablespoons of olive oil.
  • Add the couscous and cook for about 5 minutes, stirring occasionally.
  • Pour in the broth and cover and let it cook for about 12-15 minutes.
  • Remove it from heat, and drain any excess liquid.
Adding the couscous to the pan.
Toasting couscous in a saucepan.
Stirring the toasted and cooked couscous in the pan.
Pearl couscous cooking in a saucepan.

How to cook quinoa

  • 1 cup of quinoa to 2 cups of water or broth with a pinch of salt.
  • Rinse the quinoa well, if you want to do this, in cold water for 15- 30 seconds.
  • Combine the quinoa and water in a pan then bring to a boil over medium heat.
  • Cook for about 10-15 minutes. Remove from the heat and cover.
  • Let this sit for about 5 minutes, then fluff with a fork.
  • You can also cook according to package directions. These generally suggest you bring water to a boil and add the quinoa to the hot water.
  • Cover and let it cook for 15-17 minutes on low.
  • Both methods work well, it seems to be a matter of personal preference.

So next time you are looking for a healthy food option in place of couscous pasta, think of quinoa! While it doesn't have a similar texture, it makes great healthy substitutes. In fact, you might appreciate the nuttier flavor even more than the mild couscous flavor.

Top tips

  • As with any substitutions with recipes, know your ingredients and how they work and taste before making changes! If you are unfamiliar with cooking with either quinoa or couscous, be careful with the subs. Follow my recommendations above.
  • Buy in bulk where you can to save money. I have a Winco grocery store near me and they have an amazing bulk food section. It is up to 30% less expensive to buy in bulk!
  • The type of couscous your recipe calls for matters. The smaller couscous cooks much more quickly than pearl couscous.
  • Toasting the couscous might take a little extra time, but it also adds extra flavor! Trust me when I say it is worth it.

FAQ

Which is better quinoa or couscous?

Well, as far as nutrients go, quinoa is a much healthier food. It is also gluten-free compliant.

Is quinoa or couscous better for weight loss?

This question is tricky to answer. Quinoa has more nutritional value, but couscous is lower in calories. So, I guess the answer to this really depends on what your own idea of healthy looks like! Both are good options, as long as it is within moderation.

Can You Reheat Oatmeal?

Dec 8, 2022 ·

Cooked oatmeal in a white bowl with pecans and cinnamon on top.

If you are wondering if you can reheat oatmeal, this post will teach you everything you need to know!

Reheating oatmeal is the easiest meal prep there is. It is quick, healthy, and so delicious. This can be done with any type of cooked leftover oatmeal you have- regular oats, steel-cut oats, or even whole oat groats (which I have a great recipe for here).

Let me share a few other oatmeal recipes I love. Cinnamon spice oatmeal is a great homemade recipe if you are used to the packets! Cranberry oatmeal is another really delicious oatmeal recipe you might like, as is carrot cake oatmeal. Another healthy recipe you would like is blueberry oatmeal. Steel-cut oatmeal can also be reheated in the same way, so consider these pumpkin steel-cut oats. If you are looking for a baked oatmeal recipe, what about this delicious one from Cookie and Kate?

Cooked oatmeal in a white bowl with pecans and cinnamon on top.

Can you save already-cooked oatmeal?

The good news is, YES! I love to find ways to reduce food waste and leftover oatmeal is an easy one. Oatmeal lovers can rejoice!

It makes perfect meal prep. In fact, when I am headed into a busy week, I like to double or triple my recipe to ensure I have leftovers. So make that big batch of oatmeal, and you will be able to put it to good use. It is an easy, healthy breakfast.

Let me run you through a really easy way to reheat it and how to use it as a nutritious breakfast solution

Does leftover oatmeal need to be refrigerated?

I like to cook my oatmeal with milk and sometimes even butter, so yes, I always make sure to refrigerate.

Be sure to cool the cooked thoroughly before placing it in the refrigerator.

Store oatmeal in an airtight container or even a plastic bag.

Cooked oatmeal in a plastic container.

How to reheat oatmeal- microwave method

This is the easiest way and quickest way to reheat your oatmeal and the one I use most often.

  1. Start by taking your cold oatmeal from the refrigerator. It also takes less time than reheating on the stovetop.
  2. Place about 1 cup of oatmeal in a microwave-safe bowl.
  3. It will take a little liquid to steam the oatmeal until it is heated.
  4. I generally add about 2-3 tablespoons per cup of oatmeal.
  5. I like to use milk, but you can also use a little water as well. No need to mix it at this point.
  6. Cover with a microwave-safe plate and microwave for 1 ½- 2 ½ minutes, depending on what type of oats they are. Steel-cut oats will take a little longer.
  7. Carefully remove them from the microwave, using a hot pad as needed.
  8. Remove the plate with caution, and use the hot pad as needed.
  9. Give the oatmeal a good stir and top as you like.
Cooked oatmeal in a white bowl for reheating.
Woman pouring milk on cooled oatmeal in a white bowl for reheating.
White plate covering a bowl of oatmeal.
Reheated oatmeal in a white bowl.

How to reheat the oatmeal- stovetop method

  1. Add oatmeal to a small pan.
  2. I use about 1 cup of cold oats to ¼ cup of liquid, this can be milk or water. If you prefer small portions, you can use ½ cup of oatmeal to 1 tablespoon of liquid.
  3. Cover tightly with a lid and heat over low heat. Make sure it is low so you don't burn it.
  4. Let this heat for about 5-7 minutes. Steel-cut oatmeal will take a little more time, you might need to add another 2-3 minutes. Mix the oatmeal gently to ensure it is heated all the way through. Be careful as hot oatmeal can burn!
  5. Remove it from the heat. Add sweetener and toppings as you like.

Reheating baked oatmeal

  1. I like to reheat my baked oatmeal in the microwave. As I don't generally mix it, reheating it in the microwave is the easiest.
  2. Place a square of baked oatmeal in a bowl.
  3. Add just a splash of milk on top.
  4. Top with a microwave-safe plate.
  5. Microwave for about 1-2 minutes, depending on how thick your piece of baked oatmeal is.
  6. Carefully remove the bowl from the microwave and plate as well. Be sure to check that it is at the desired temperature.
  7. It is done and your healthy breakfast is ready to go.
Cooked oatmeal in a white bowl with pecans and cinnamon on top.

Notes

  • While any cooked oatmeal can be reheated, I don't think instant oatmeal gives the best results when it is heated again. They can be called instant oats or quick-cooking oats. Milk will give the oatmeal a more creamy texture, which is why I prefer it.
  • I like to sweeten my oats with pure maple syrup, but my hubby really loves brown sugar.
  • Adding a little butter to the oats before heating will also add more flavor. I love to add a tablespoon.
  • Be careful when removing the plate from the bowl after it is reheated. It is hot and there is steam. I will even use a hot pad to take it off sometimes.
  • If you are avoiding animal products, you can always use plant-based milk or plant-based butter for flavor.
  • It will hold for a whole week in the fridge or even longer.
  • You can also sprinkle your oats with chia seeds, they will add more protein and other health benefits to your bowl.
  • Another topping I love to use is fresh fruit and dried fruit. They add so much flavor in an easy way. Choose your favorite toppings!

How To Freeze Pumpkin Bread

Dec 2, 2022 ·

Three slices of healthy pumpkin banana bread on a plate with cinnamon sticks.

Pumpkin bread is one of my very favorite seasonal bakes. If it is one of yours as well, maybe you are wondering just how to freeze pumpkin bread. Let me just say, it is easier than you might think and will allow you to cook multiple pumpkin bread loaves and freeze them for later. It is such a time saver during this busy time of year!

Not only will I be sharing just how to freeze pumpkin bread, but some of my favorite recipes as well. I have also written a post all about freezing banana bread as well. The processes are really similar, but be sure and check both of them out.

Three slices of healthy pumpkin banana bread on a plate with cinnamon sticks.

Why freeze a loaf of pumpkin bread?

If you are like me, you probably like to batch-bake. Baking is generally messy and if I can get a lot of it done at once, I will!

Sometimes you need last-minute food for a friend, a get-together, or someone in need. These frozen loaves are the way to go. I mean, who doesn't appreciate a homemade loaf of pumpkin bread?

It reduces food waste. Sometimes you can't eat all the bread you make. If that is the case, freezing is a great way to keep it from going bad.

Recipes I love

Let me share some of my favorite quick-bread recipes. These are all so good and worth checking out!

  • Healthy Pumpkin Bread- I know you love classic pumpkin bread, but a healthy version is always a welcome site during the holidays too. Don't worry, this is still a moist pumpkin bread recipe, just made with simple ingredients that have a healthier twist. It is also a really easy pumpkin bread recipe.
  • Pumpkin bread with chocolate chips- This is a recipe from Sally's Baking blog and it is a good one. The pumpkin chocolate combo is not one to be missed!
  • Pumpkin Bread with Apples- I love the idea of this combo from Barabra at Butter and Baggage.
  • Gluten-Free Chocolate Chip Pumpkin Bread- If you have gluten allergies or are baking for someone who does, consider this recipe.
  • Pumpkin Streusel Bread- This recipe is from a friend of mine, Lori, over at Josie and Nina. It is an awesome recipe and a great variation of the classic.
  • Pumpkin Bread from cake mix- this is a simple recipe from Gina at Intentional Hospitality.
Pumpkin streusel bread on a piece of parchment paper.
Pumpkin Streusel Bread from Josie and Nina

How to freeze a loaf of pumpkin bread

There are a few tricks to properly freezing pumpkin bread, let me share a few.

  1. The bread needs to be completely cooled before freezing. If not, you will moisture on the plastic wrap and it will form into ice and ice crystals on the outside. So before you consider freezing, cool the baked pumpkin bread all the way first. I like to cool on a wire rack so the whole loaf cools.
  2. Once it is cooled, wrap it in 2 layers of plastic wrap to ensure a tight seal. I find the double layers help with longer storage. Or you can do one layer of plastic wrap and one layer of aluminum foil.
  3. You can also wrap in one layer of plastic wrap and a plastic bag. I like to use gallon-size freezer bags.
  4. Place it in the freezer for freezing.

How to freeze pumpkin muffins

This can be done with a full batch or half-batch of your favorite pumpkin muffins.

  1. Start by cooling the muffins completely. I cool them the same way as I do the loaf, on a cooling rack.
  2. Next, freeze the muffins like they are, right on the cooling rack.
  3. When they are totally frozen, store them in a gallon-size freezer ziplock bag. This will keep the muffins from getting mashed when you place them in the bag.
  4. They can also be stored in an airtight container if you have one big enough.

How to freeze individual slices of pumpkin bread

I love to freeze individual slices of pumpkin bread for taking in lunches or grabbing them to go.

  1. Make sure the bread is cool all the way.
  2. Slice the bread, I generally do thicker slices of about 1- 1 ½-inch pieces.
  3. If you are creating bags or small packs of bread, you can wrap each piece individually in plastic wrap. Or you can place each piece in a ziplock sandwich bag. Place on a level surface in the freezer and freeze.
  4. If you are freezing more than one piece together, I like to add a small piece of parchment paper between each slice. This will keep them from sticking together when they thaw. Then place them in small zip-top freezer bags. To extend the freezer life of your slices, you can also wrap them in plastic wrap and then in the bag. When you are ready, grab and go!
Pumpkin Apple bread on a wooden cutting board.

Tips for making the best banana bread

There are several tips and tricks for getting the best pumpkin bread, let me share a few I love to use.

  • Mix the wet ingredients and the dry ingredients separately. When you combine the 2, DO NOT overmix. It will make your bread tough and you do not want that!
  • The type of loaf pan you use for baking matters. Cheap, thin pans will give you a loaf that is burnt on the outside. This Calphalon pan is one I love to use for quick bread. There are plenty of other bread pans to choose from as well, but that is my favorite.
  • If you are going to make muffins instead of bread, make sure and decrease the time. I generally start checking my muffins after about 18-20 minutes. You can insert a cake tester in them or gently press the top. You want it to spring back.
  • The best way to remove bread from the pan and muffins from the muffin tins is to let them sit for a little bit in the pan to cool. As they cool, the bread and muffins will naturally pull in a bit. This will also give them a chance for the insides to solidify a bit.
  • Many people like to cool bread on a paper towel. I do not like this method as it will sweat on the towel and it will take longer to cool.
  • Remember that pumpkin pie filling IS NOT pumpkin puree. If you use it, it will not bake into the bread you are wanting.
  • You can always make your own homemade pumpkin puree with pie pumpkins. Bake them and scoop them out. Here is an article all about making your own pumpkin puree.
  • All-purpose flour is the best choice. I have tried with cake flour and bread flour and the results are not the same. The cake is a lower protein flour and makes the bread just a little too tender. The bread flour is higher in protein and it makes the bread a little "sturdier" for a lack of a better word.
  • I like to use a blend of butter and canola oil or vegetable oil (any neutral oil will work well) in my recipes. It results in the best texture with the best flavor.
  • Be sure to spray or line your baking pan before adding the pumpkin bread batter. It is so hard to get out without that little bit of help!

Can You Freeze Cooked Quinoa?

Nov 9, 2022 ·

Quinoa in wooden bowl.

If you have leftover quinoa, you may be wondering if you can freeze cooked quinoa. Keep on reading to find out how to save time by freezing.

Quinoa is a lovely seed that is bursting with health benefits, read all about it in this article from Healthline. Quinoa, unlike other seeds and grains, is a complete protein. This is great for those on a plant-based diet needing protein in their diets.

With the popularity of gluten-free diets, quinoa has seen a surge in popularity as it is naturally gluten-free. Just remember if you have serious gluten allergies make sure you check the packaging first.

While some people might think the different kinds of quinoa are whole grains, they are in fact seeds.

Even if you love to buy local foods, finding quinoa grown here in the United States is tricky. Most of the quinoa I have purchased is from South America.

Red quinoa in a wooden bowl.

Why freeze quinoa?

  1. For one, to save time. I love to batch-cook grains and seeds. Then when I need a quick meal, I can pull them out and reheat them.
  2. Freezing unused quinoa also helps reduce food waste. I try really hard to minimize this in my kitchen and hope you do as well.
  3. Quinoa is a great way to add added health benefits to almost any dish. If they are already cooked, you don't have to give them much thought.
  4. If you are a meal-prepping person, you know the value of cooking food ahead of time. It makes healthy eating an easy process. Frozen quinoa can last up to 4 months in the freezer if packed well. This is a very long time. Perfect for meal prep.
white quinoa in a metal bowl.

Can you freeze cooked quinoa?

The quick answer is YES! This is good news if you have leftover cooked quinoa.

I will share my favorite methods for storing and preparing, this should help you have a good idea of how to do this.

Freezing cooked quinoa

  1. Start by cooking your quinoa according to the directions.
  2. Make sure your quinoa is completely cooled before cooking. I do this at room temperature, but if it is already partially cooled, you can finish cooling it in the refrigerator if you want to speed up the process.
  3. Now, you will need how you want to store the quinoa in the freezer.
  4. You can use an airtight container or a freezer-safe container (be sure it is a tightly sealed container). These are great for stacking in the freezer. The quality of your container will determine long-term freshness.
  5. If you prefer, you can also use a resealable plastic bag or a heavy-duty freezer bag.
  6. Another option is a vacuum sealer. This will remove all the excess air.
  7. However you choose to store it, just make sure it is sealed well. This will go a long way in preventing unwanted freezer burn,
  8. Then, set them in the freezer to freeze. Depending on how well your freezer works will depend on how long the freezing process takes.
Cooke red quinoa in a plastic bowl with a spoon in it.
Cooked red quinoa in a ziplock bag.

Freezing uncooked quinoa

You can also freeze uncooked quinoa to extend its shelf life. It is also good to do if you have opened the bag and live in an area with lots of humidity and bugs. This was always a concern for me when we lived in Texas.

before you freeze, make sure and check for obvious signs of spoilage. This would include signs of mold or even a rancid smell. Quinoa naturally has an Earthy smell, and this is what you are looking for.

Freezing raw quinoa is very easy. If the bag it came in is still in good shape, I will always use this for storage. If it is opened, make sure and secure it closed really well. You DO NOT want quinoa spilled in your freezer, don't ask me how I know...

If the bag is not in good shape, you can always store it in another way. If it is stored in a plastic bag, make sure you get as much air out as possible. That is an advantage of using bags instead of containers.

A vacuum sealer will greatly extend the shelf life of uncooked quinoa if you have one. They are very simple to use and perfect for extending the life of quinoa.

Freezing the raw quinoa will allow you to store the quinoa for 2-3 years as long as it is sealed properly!

Common types of quinoa

It used to be you could only find quinoa in health food stores. With its increased popularity, you can find it almost anywhere now.

  • Red quinoa- in the areas I have lived, this is the most common quinoa I see. It is relatively inexpensive and very good. I like to buy it in bulk. This makes a very pretty addition to quinoa salad. If you are wondering which is the healthiest quinoa, according to this article, it does not matter!
  • White quinoa- is also a very common quinoa that is easy to find.
  • Black Quinoa- I have a hard time finding this locally, but if you really want to try it, you can also order it online. It is another really pretty quinoa.
  • Tri-color quinoa- I used to buy this all the time I loved the look of the blend of colors.
Different types on quinoa in small bowls.

How to cook quinoa

  • There are variables of course, but let me share easy fool-proof ways I like to cook it.
  • It is a 1.25:1 ratio for cooking. So for 1 cup of quinoa, you will use 1 ¼ cups of water or broth.
  • You can rinse with cold water. Some people swear this takes out some of the bitter taste, I am not so sure about this, if I am being honest it really tastes about the same to me either way. But, you can decide.
  • Boil your water or broth. Add salt if needed.
  • Add in the quinoa.
  • Cover and let it boil for about 15-22 minutes. The white quinoa cooks more quickly. Cooking time will also vary depending on the type of pan and size you use, but the times I gave are a good start.
  • Leave it covered for about 7 minutes. Remove the lid and fluff.
  • That is it! Done!
  • Now use the quinoa in your favorite recipe! It makes a great side dish or replacement for plain white rice, or you can even use part quinoa if you aren't used to the flavor yet. But my favorite way to use it is in buddha bowls. Load it with lean meats and fresh vegetables, or any way you choose to prepare it.

Quinoa Recipes

  • Sprouted Quinoa And Beet Salad
  • Easy Beet Quinoa Salad
  • Easy Superfood Chocolate Nut Clusters
How long does cooked quinoa last in the refrigerator?

Typically cooked quinoa will last at least 5-7 days in the refrigerator.

How do you store cooked quinoa?

In an airtight container or resealable bag.

Does quinoa freeze well in soups?

It sure does! As long as the soup is a soup you can freeze, it will not affect the quinoa in it.

Parmesan Bread Bites Recipe

Oct 27, 2022 ·

If you are a carb lover like me, this Parmesan Bread Bites Recipe is just what you need for snacking. One bite and you are going to be hooked. These little bread nuggets are simply irresistible. These simple bites are one of those copycat recipes, that are made even better since they are homemade. If you love Domino's parmesan bread bites, you are going to be obsessed with them!

For a little added spice, how about dipping them in a habanero ranch? Or if you want a healthier dip, maybe a beet hummus is more in line?

Parmesan bread bites in a ceramic bowl.

What makes this recipe so good?

  • The flavor is what really sells these little bites. Isn't there just something so good about parmesan and herbs together? Especially if it is a little brushed generously with BUTTER!!
  • Size matters here. These little bite-sized pieces are perfect for snacking. Each little bread bite is a party on its own. They make the perfect appetizer.
  • This is an easy recipe. I will share a favorite pizza dough recipe for these, but you can also use store-bought refrigerated dough too, which will save you time on prep work.

Ingredients

  • Pizza dough- You can use store-bought dough like this Jus-Rol pizza dough. They come in a roll-out pizza dough, or a dough ball. The dough ball is a little easier to use if you can find it. Or, I will add the ingredients for homemade as well.
  • Bread flour- I prefer this for making pizza dough. It has a higher protein level, making it ideal for pizza texture.
  • Salt- I like to use kosher salt in mine, but sea salt also works.
  • Yeast- I used active dry yeast, but you can also use instant yeast.
  • Butter- you will use melted butter for brushing on the bites.
  • Olive oil- I like to use a blend of olive oil and butter for these bites for the best flavor.
  • Parmesan cheese- you can buy it grated, but I really like to grate my own for maximum freshness. I also love to use a blend of parmesan and asiago.
  • Garlic powder
  • Italian seasoning- If you don't have the seasoning, I will add the measurements needed below.
Parmesan bread bites in a ceramic bowl.

How to make

  1. If you are making your own pizza dough, mix all ingredients together for 6-8 minutes until it is smooth dough. If you are mixing this in your stand mixer, use the dough hook, not the beaters. Mix the dough on low speed to begin, then increase to medium speed. This can also be kneaded by hand as I show in the video. Cover with plastic wrap and allow it to rise until it has doubled.
  2. Now the directions are the same for store-bought or homemade dough. Roll into logs that are about 1 inch thick.
  3. If you have the roll-out pizza dough, I like to cut it into 1-inch strips with a pizza cutter.
  4. Cut the strips into 1-inch pieces with a sharp knife.
  5. Set all the pieces on a piece of parchment paper on a cookie sheet.
  6. Melt the butter, then mix in the spices and half of the parmesan cheese. I like to melt the butter in the microwave, but you can also use a small saucepan if you prefer.
  7. I worked in batches coating the bites. Place them in the garlic butter mix and gently turn them over the cover. place on the baking sheet. Make sure and reserve any excess butter to be brushed on after baking.
  8. Bake the pieces for about 10-15 minutes until they are golden brown.
  9. Remove and brush them with the remaining butter and sprinkle with the last of the parmesan cheese.
Woman holding a bread dough ball.
Bread dough proofing in a glass bowl.
Bread dough rolled into logs.
Woman cutting bread dough with scissors.
Garlic butter in a glass bowl.
Bread dough in a garlic butter mix in a glass bowl.
Baked bread bites on a cookie sheet.

Notes

  • I like to use a blend of parmesan and asiago cheese for my bites. I love the combo. You do not have to do this though, they are still really delicious with just the parmesan.
  • If you like really like garlic, you can add lots of garlic flavor by using minced garlic in place of garlic powder. I usually use the powder as the minced garlic sometimes will burn a bit when you cook it at high temps like this. But, it is up to you!
  • if you want a little spice, you can always mix in about ½-1 teaspoon of red pepper flakes with your spices.
  • It is easiest to brush the bites with the butter mixture using a pastry brush.
  • If you want, you can also use a greased baking sheet instead of a parchment-lined baking sheet.
  • This recipe will also work for garlic knots as well. Roll the dough into 1-inch ropes that are about 4 inches long. Twist into a knot and brush with the butter mixture.
  • You can also chop up and add fresh herbs to the butter sauce as well. I like using oregano, basil, and thyme.
  • An air fryer can also be used to cook these. I do not own one, so can't give you the specifics, but they can be used.
Parmesan bread bites in a ceramic bowl.

How To Use

The simplest way to serve these parmesan bread bites is just like they are. They can make a great appetizer all on their own! You can easily snack on these during a game or movie.

These are also really tasty dipped in warm marinara sauce. You can make it yourself or buy it canned.

I like these bite-size pieces for dipping into soups and stews also. Set these on the table with your main course.

These are also fun to munch with any Italian dishes you might be serving.

Parmesan bread bites in a ceramic bowl.
Print Recipe
5 from 2 votes

Parmesan Bread Bites Recipe

Prep Time15 mins
Cook Time15 mins
Rising time2 hrs
Total Time2 hrs 30 mins
Course: Appetizer
Cuisine: American
Keyword: bites, Bread, garlic, olive oil, parmesan
Servings: 48
Author: Amy- A Red Spatula

Ingredients

  • 1 ¼ cups warm water
  • ¼ cup olive oil
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 ½-3 ½ cups bread flour or all-purpose flour
  • 1 package pizza dough This is used in place of above ingredients if you don't want to make the pizza dough.

Butter garlic parmesan

  • ⅓ cup melted butter
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • 1 teaspoon garlic powder

Instructions

  • If you are making the pizza dough, follow the next 4 steps. If you are using store-bought pizza dough, skip the next couple steps.
  • Combine the water and yeast in a bowl. Mix gently and let it sit for 3-5 minutes.
  • Add in the olive oil, salt, and 2 ½ cups of flour. Mix for 2 minutes. If you need to, add in more flour. I used about 3 cups in mine, but this will depend on humidity in your area, flour, etc.
  • Once the dough has enough water in it, mix for 6 minutes until it is smooth. If you are kneading by hand, this may take a little longer.
  • Cover and let it rise until it is doubled.
  • Roll into 1-inch ropes. If you are using premade dough, cut it into 1-inch strips.
  • Then cut each rope into 1-inch pieces. Place on a baking sheet. Spray first or use parchment paper. Combine the butter mixture. Working in batches add the bites to the butter and turn over to coat. Place them on the baking sheet.
  • Let them rise for at least 20 minutes in a warm place. Preheat the oven to 425 degrees while they are rising.
  • Bake for about 12-15 minutes until they are golden brown. Remove from the oven and brush with the remaining butter mixture and sprinkle with the last of the parmesan. I also sprinkled them with a touch of finely chopped parsley, this is optional though.
  • That is it! They are done and ready to serve.

Notes

  • I like to use a blend of parmesan and asiago cheese for my bites. I love the combo. You do not have to do this though, they are still really delicious with just the parmesan.
  • If you like really like garlic, you can add lots of garlic flavor by using minced garlic in place of garlic powder. I usually use the powder as the minced garlic sometimes will burn a bit when you cook it at high temps like this. But, it is up to you!
  • if you want a little spice, you can always mix in about ½-1 teaspoon of red pepper flakes with your spices.
  • It is easiest to brush the bites with the butter mixture using a pastry brush.
  • If you want, you can also use a greased baking sheet instead of a parchment-lined baking sheet.
  • This recipe will also work for garlic knots as well. Roll the dough into 1-inch ropes that are about 4 inches long. Twist into a knot and brush with the butter mixture.
  • You can also chop up and add fresh herbs to the butter sauce as well. I like using oregano, basil, and thyme.
  • An air fryer can also be used to cook these. I do not own one, so can't give you the specifics, but they can be used.

Healthy Cracker Recipe

Oct 24, 2022 ·

Whole grain crackers in a wood bowl.

If you love crackers but want to skip all the preservatives, this Healthy Cracker Recipe is for you! These crackers are simple to make, easy to customize, and so delicious.

You can add them to a variety of Charcuterie boards I have posts for. Or how about dipping them in beet hummus, for an even healthier snack? This homemade crackers recipe is so much better than packaged crackers. You are going to love these!

Woman grabbing a cracker from a plate with apples and gouda.

What makes these crackers so good?

For one thing, you can rest easy knowing that these crackers, unlike store-bought crackers have no preservatives. Generally, the longest my crackers last in the house is about 3-5 days, so need to add in extra preservatives. The beauty of healthy cracker recipes if you get to choose what ingredients you add and the quality.

These healthy crackers are surprisingly simple to make. If you have never made homemade crackers, you are going to be pleasantly surprised at what an easy recipe this is and how quickly they can be made.

Because you are making these in your own kitchen, you can customize them how you like. Not only can you use the seeds and nuts you want, but you can also choose the shape. If you are doing themed boards or meals, cut these out with your favorite cookie cutters and they will match your theme!

Woman grabbing a seed cracker.

Ingredients

  • Whole wheat flour- I used spelt flour, but you can also use red or white whole wheat. Rye is also really good in these crackers as well.
  • Salt- I like to use kosher salt for this recipe. Sea salt is also really delicious.
  • Nuts and seeds- There are so many options for this. I used sesame seeds, chia seeds, flax seeds, pumpkin seeds, and sunflower seeds. You can also use poppy seeds, and other nuts like pecans, walnuts, or hazelnuts. If you use more nuts, it will give these delicious crackers a nice nutty flavor. I will explain more about this in the section below.
  • Garlic powder and onion powder- These will only add a little dimension to the flavors in the crackers.
  • Chilled butter- I know some recipes call for olive oil or other vegetable oils, but I really prefer butter. The way I can it makes a nice flaky cracker that is delicious!
  • Water- This variable will depend on how dry your dough is. I will give my standard recipe depending on humidity, temps, etc. You may need a little more. I will note this in the recipe box.
Ingredients in a food processor.
Ingredients in a food processor.
Whole wheat cracker dough in a food processor.
Woman holding a ball of whole wheat cracker dough.
Woman rolling out cracker dough on a piece of parchment.
Woman rolling out crackers on a piece of parchment.
Baked healthy crackers on a baking sheet.

How to make- food processor

  1. Add dry ingredients to a food processor bowl. This includes the seeds and nuts. Pulse to mix. If you are in the market for a food processor, this Cuisinart has been my workhorse for years now!
  2. Cube the chilled butter and add this to the food processor. Pulse several times to break up the butter into pea-sized chunks.
  3. Add in the water and pulse again to combine. When you pinch the dough, it should just come together.
  4. Roll the dough quickly on a piece of parchment paper. Then cut it into the shape you want. I generally do squares to minimize waste.
  5. Place on a cookie sheet and bake.
  6. If the crackers didn't pull apart when they were breaking, break them apart when they are cool enough to handle. Mine always shrink just a touch and pull apart, so I never have to worry about that.
  7. Let them cool completely at room temperature.

How to make- no food processor

  1. Grate frozen butter and place it back in the freezer until you are ready to use it.
  2. Mix together the dry ingredients in a bowl. If the nuts are large, chop them prior to mixing.
  3. Add the grated butter to the dry ingredients. Mix well.
  4. Last, pour in the water and mix to combine.
  5. Roll, cut, and bake as noted above.
Baked seed crackers on a cookie sheet.

Notes

  • This dough needs to stay chilled until it hits the oven. This is what will make a delicious, flaky cookie. Keeping it chilled is pretty simple. Just make sure everything is ready to go before you start. This will help the process move quickly and efficiently.
  • It doesn't take much water to moisten the dough, be careful dumping in too much. Only add in the amount suggested.
  • I like to use a pizza cutter to cut the dough. It is so easy! Simply roll the cracker dough out thin, then cut. You can also use a ruler to keep things straight if imperfections bug you.
  • I like thinner crackers, so I make sure the dough is rolled thin before cutting. Make sure they are thin to produce a crunchy cracker.
  • Make sure the oven is preheated before you start making the crackers. If the butter starts to melt this will keep them from being flaky too!
  • There are so many types of nuts and seeds you can add in, just make sure whatever you use is chopped really small and it is in the amounts listed. On your first time making them, you might want to make them as I did, then branch out after you get a feel for them.
  • You can also add in 2 tablespoons of parmesan cheese if you want to make cheese crackers. They won't overpower the crackers but add some delicious flavor.
  • You can also add a teaspoon of bagel seasoning for added flavor. I do this occasionally and love it.
  • If you want to make these vegan crackers, swap the regular butter out for vegan butter.

How to use the crackers

  • Let me tell you right now, my favorite way to serve these crackers is on a cheese board! They are delicious with a wide variety of cheese!
  • These are healthy snacks, so how about pairing them with your favorite fruit or vegetable?
  • These healthy seed crackers are also really good on their own for snacking.
  • These are the best crackers to serve with a little peanut butter on top too!
Woman grabbing a seed cracker.
Print Recipe
5 from 1 vote

Healthy Cracker Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: butter, crackers, nuts, pumpkin seeds, seeds, whole wheat
Servings: 36
Author: Amy- A Red Spatula

Ingredients

  • 2 cups whole wheat flour If you are new to wheat flour, you can also use a blend of 1 cup of whole wheat flour and 1 cup of all-purpose flour.
  • ¾ teaspoon salt plus more for sprinkling on top.
  • ¼ cup seeds and nuts I used a blend of almonds, walnuts, and flax seeds.
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 8 tablespoons chilled butter If you are not using a food processor, freeze your butter.
  • ½- ⅔ cup ice water

Instructions

Food Processor Directions

  • Preheat oven to 400 degrees.
  • Add the seeds and nuts to your food processor. Pulse it several times to break them up into smaller pieces. To this add the flour, salt, garlic powder, and onion powder. Pulse to combine.
  • Cut the butter into ½-inch chunks and pulse several times to break the butter into pea-sized pieces.
  • Add in the water and pulse to combine. Pinch a handful of the dough together to make sure it holds together.
  • Turn out the dough onto your surface and quickly knead it until it comes together.
  • Roll the dough on a piece of parchment to about 1/16th of an inch thick.
  • Cut the dough into squares or whatever shape you want. Then place the parchment onto your pan and into the oven. You can sprinkle with a little extra salt if you like. This is something I recommend.
  • Bake for 15-18 minutes. You may need to go a little longer depending on how thick the dough is.
  • Remove it from the oven and let them cool just slightly. Break the crackers into pieces and let them cool completetly.

Instructions without a food processor

  • You will want to either chop up or break up the nuts into small pieces. Add in the flour, salt, garlic powder, and onion powder.
  • Grate your butter and mix it with the dry ingredients. Pour in the water and mix it as well.
  • Follow the steps above for rolling and baking.

Notes

  • This dough needs to stay chilled until it hits the oven. This is what will make a delicious, flaky cookie. Keeping it chilled is pretty simple. Just make sure everything is ready to go before you start. This will help the process move quickly and efficiently.
  • It doesn't take much water to moisten the dough, be careful dumping in too much. Only add in the amount suggested.
  • I like to use a pizza cutter to cut the dough. It is so easy! Simply roll the cracker dough out thin, then cut. You can also use a ruler to keep things straight if imperfections bug you.
  • I like thinner crackers, so I make sure the dough is rolled thin before cutting. Make sure they are thin to produce a crunchy cracker.
  • Make sure the oven is preheated before you start making the crackers. If the butter starts to melt this will keep them from being flaky too!
  • There are so many types of nuts and seeds you can add in, just make sure whatever you use is chopped really small and it is in the amounts listed. On your first time making them, you might want to make them as I did, then branch out after you get a feel for them.
  • You can also add in 2 tablespoons of parmesan cheese if you want to make cheese crackers. They won't overpower the crackers but add some delicious flavor.
  • You can also add a teaspoon of bagel seasoning for added flavor. I do this occasionally and love it.
  • If you want to make these vegan crackers, swap the regular butter out for vegan butter.

How To Make Keurig Hot Cocoa Taste Better

Oct 4, 2022 ·

Hot Cocoa in front of a Keurig machine.

We recently bought a Keurig Machine. We love how easy it is to create hot beverages in no time and little mess. But we were pretty disappointed with the hot cocoa results! If you are feeling the same, let me share How To Make Keurig Hot Cocoa Taste Better. It seemed so easy with those little hot chocolate pods, but it turns out there is more you can do to create a better drink.

Do you need some cookies to go with that hot cocoa? Let me suggest a few of my favorites. Salted Rye Chocolate Chip cookies are the perfect sweet treat at any time. Spritz cookies are another great cookie that isn't overly sweet and so pretty!

Woman pouring whipped cream into a mug of hot cocoa.
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Why make hot cocoa in a Keurig brewer?

The first and most obvious reason is it is so easy! Pop in the pod, add in the water, and done! It really could not be any easier. You can be enjoying your hot chocolate drink in very little time and with no mess!

With the rise in its popularity, there is actually a wide variety of tasty hot chocolate pods to try. I will suggest a few we like below.

There are also some really simple ways to customize your drink, which I will be sharing with you.

Woman holding a mug of hot cocoa.

How does the Keurig work?

Add your pod to the machine. If you have not read the instructions to see how your machine works, do that now. We have the mini Keurig, so there is only one setting.

Next, fill your favorite mug with water, and add this to the water reservoir, making sure not to overfill.

Place the mug below on the stand and press the "start" or "brew" button depending on which machine you have. If you have a larger, nicer machine, you will even have a hot chocolate setting.

Give it about a minute and you will have your hot cocoa ready to go. It is such an easy way to enjoy a quick cup of hot cocoa.

Remember, depending on which Keurig coffee maker you have, this might look just a little different.

Hot chocolate in front of a Keurig machine.

How to make the Keurig hot cocoa taste better

If you are used to making a rich hot chocolate with milk or heavy cream, you might be disappointed like I was with this watery drink. Let me give you some quick tips to help.

While you cannot add milk to the Keurig machine, water only, you can add to your mug.

How about grating chocolate into the mug and stirring it in?

Have you considered adding extracts? There are so many great ones out there!

Let me break each of these ideas down for you to give you some tasty options!

My favorite method

I will get into all the different methods for creating that perfect mug of hot chocolate, but let me first share my favorite method.

  1. Add 1-2 tablespoons of chocolate chips or chunks to the bottom of your mug. I like to use dark chocolate, but use any you prefer. Set the mug under your Keurig.
  2. Add 1 cup of water to the reserve.
  3. Place your hot cocoa pod into the machine and press start.
  4. Once the hot chocolate is brewed, remove the mug from the machine.
  5. Pour in 2 tablespoons of heavy cream.
  6. Froth immediately for about 20 seconds with your milk frother.
  7. Top with whipped cream and other toppings of choice. I like these dark chocolate sprinkles or chocolate shavings, but you can also give a light dusting of cocoa powder or cinnamon.
  8. That is it! Done. I promise you are going to love this method.

Milk or cream in the Keurig

You CAN NOT add milk or cream to your Keurig directly, but you can add it to your mug before you start. Remember to use less water, as your mug will be partially filled with milk or cream.

It is best to heat the milk or cream before adding it to your mug, this way all the liquid is hot. I like to use about 2-3 tablespoons of warm milk or warm cream to the bottom of the cup before brewing.

Remember to only use a small amount of milk, or you will water down your hot cocoa too much. As noted above, 2-3 tablespoons are enough.

Another trick I like to do is to use my milk frother to whip up the hot chocolate, this will give it a creamy texture that I just love! Top it with a little more whipped cream and sprinkle of cocoa powder or chocolate shavings and it is ready to go. This creamier taste is my family's preferred method, as the perfect cup of hot chocolate.

If you are topping the hot cocoa with whipped cream, you can still add the milk or cream to the mix. Top it with more shaved chocolate or a sprinkle of cinnamon.

Mug for hot cocoa with dark chocolate in it.
Woman pouring heavy cream into a glass mug.
Woman frothing a mug of hot cocoa.
Hot Cocoa in front of a Keurig machine.

Extra added chocolate

Let me just begin by saying I am addicted to chocolate. I can own this. So, adding in extra chocolate is natural for me. If you want an extra chocolate kick, let me help you out.

One thing to note is you want the chocolate to melt easily, so grating or shaving the chocolate is the best way to add it. It will melt very quickly this way.

I personally like dark chocolate. I think it gives the best chocolate flavor and is my favorite.

If you are more of a milk chocolate person or even semi-sweet if you prefer.

These can be added in as chocolate chips or chocolate chunks, but they do not melt as well as shaved or grated chocolate.

You can also add in real cocoa powder, but I think this is a little too bitter.

Adding extracts to hot cocoa

Another option to change up the taste of your boring hot cocoa is by adding extracts. There are so many amazing extracts out there, so you have plenty to choose from.

Mint extracts are a popular addition to hot cocoa. You can get either peppermint or spearmint. My oldest loves the chocolate mint combo, so this is his favorite.

You can add a few drops into the mug before brewing or after the cocoa is already in. Either will work and I have not noticed a difference one way or the other.

Extracts will add a different flavor most people will love.

While this tip doesn't fall under extracts, I will add it here. If you add a tiny pinch of salt to the hot cocoa it will actually enhance the chocolate flavor. Now, I am talking just a tiny pinch, especially for an 8-10-ounce cup. If it is too much, it will taste like salted chocolate.

Creating your own cups

The cool (and budget-friendly) thing about Keurig is they now have a refillable k-cup pod. With this, you can now make your own hot cocoa and fill the cups when you need them. This is my favorite hot cocoa recipe and one that is really popular on the blog.

If you have another recipe, add this to your pods and you are on your way. Just remember, DO NOT ADD THE HOT COCOA MIX DIRECTLY to your Keurig. This will ruin it!!

Another note is to be sure you are using a cleaned reusable filter pod, otherwise, you will get a taste of coffee in your hot cocoa.

Mug of hot cocoa on a Keurig machine.

Hot cocoa pod recommendations

The first hot cocoa we tried was Swiss Miss. This is common hot cocoa that is cheap and easy to find. They have milk chocolate, reduced calorie, peppermint, and salted caramel kind. With my recommendations above, this hot cocoa will work really well.

Starbucks hot cocoa is one that many people love. I think they are overpriced and not necessarily worth it.

Cafe escapes is a good one, especially for me. I love dark chocolate, if I had to choose this might be my favorite hot chocolate brand for my Keurig.

Maud's is similar to Cafe escapes dark, so of course, I personally prefer this. It is also gluten-free and dairy-free. They have a ton of different flavors in most of the packs.

There are also some fun pods like Tootsie Roll, Sugar Babies, and Junior mints. Those have some great flavors many people like.

Soho hot cocoa has a wide variety of hot chocolate mixes if you want to try a variety pack. They are also a very fair price for Keurig cups.

Dunkin' Donuts milk chocolate is very similar to the Swiss Miss and a great value, especially if Dunkin Donuts is your thing!

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For more inspiration

A Red Spatula

2 Gingerbread Pie Crust Recipes

Sep 21, 2022 ·

Gingerbread cookie crust in a pan.

In this recipe post, I am going to give you the recipe for 2 Gingerbread Pie Crust Recipes. One is an incredibly simple gingersnap crust, and the other is a traditional pie crust. I love them both and use both for different things. The gingersnap crust is very similar to a graham cracker crust. The other is a spiced traditional butter pie crust.

If pies are your thing, I have several great ones to share! Pumpkin praline pie is a holiday pie we all love. Chocolate pecan pie is another pie that always makes it to the table during the holiday season. Or if you like fruit pies, how about this apple blueberry pie?

Gingerbread pie crust recipe in a pie pan.
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What makes these 2 gingerbread pie crusts so irresistible?

The flavor is the first thing to note. The spices in gingerbread bakes are the quintessential fall spices. They are warming and fill your palate with the perfect burst of flavor.

With these pie crusts, you are covered for any seasonal pie you want to make. Maybe you are making pumpkin cheesecake. If so, the gingersnap crust is perfect for this. I think it pairs so well with a creamy filling.

Or maybe you are baking a pecan pie or no-bake cheesecake filling? The traditional gingerbread is the one you are looking for.

If you are doing a pumpkin pie filling, either crust will work well.

Gingerbread pie crust recipe in a glass pan.

Ingredients- Gingersnap pie crust

  • Gingersnaps- or gingersnap crumbs. Either will work. I like to buy cookies, crush them, then use them. If you want a time saver, you can also find the crumbs to use. If you are buying the cookies, they are the crispy gingersnap cookies. Flavors of gingerbread cookies vary depending on what brand they are, make sure and use one you already like!
  • Melted butter- you can also use room temperature butter, but I think melted is so much easier to mix in.
  • Granulated Sugar- You can also use light brown sugar or dark brown sugar.
Gingerbread pie crust in a pan.

Ingredients- Traditional Gingerbread Crust

  • All-purpose flour- I love using a blend of all-purpose and whole wheat flour. More on that in the notes section below.
  • Salt
  • Granulated sugar- it doesn't take much but is a must in this crust. You can also use light brown sugar or dark brown sugar.
  • Unsalted butter
  • Cinnamon, nutmeg, ginger, and ground cloves- the classic gingerbread spices.
  • Ice water
Gingerbread pie crust in a glass pan.

How to make 2 gingerbread pie crust recipes

Gingersnap pie crust

If you are crushing the cookies, you can do this in a couple of ways. Either add them to a food processor or blender and pulse until they are in crumbs. Or you can put them in a gallon ziplock bag and roll over them with a rolling pin until they are crushed.

If you are using a food processor or a high-speed blender, as I did, add all the remaining ingredients and pulse to combine.

Add all ingredients to a large bowl if you aren't using the food processor. Once it is ready, press it into your pie pan. This makes enough for a 9-inch pie plate. With this recipe, you can use any pie dish you want, it really doesn't matter.

This can also be used in a springform pan. Depending on the size and how high the pie will be, you may need to double the recipe.

This crust can be used right away.

Gingerbread cookies in a food processor.
Cookie crumbs in a food processor.
Ingredients in a food processor.
Gingerbread cookie crust on a surface.
Gingerbread cookie crust in a pan.

Gingerbread pie dough- traditional

There are a few things to know about creating the perfect pie dough, and I created a post all about it.

Mix together your dry ingredients. Cut your chilled butter into chunks. If you are using a food processor, add them and pulse until they are broken up into pea-sized chunks.

If you are not using a food processor, you can also grate frozen butter and mix it in. This is very simple.

Next, add the ice water and combine. Knead it gently and quickly to combine it all.

Then, divide into 2 pieces and wrap in saran wrap. Place in the fridge to chill. This needs to be chilled before using!!

Dry ingredients in a food processor.
Butter and ingredients in a food processor.
Pie dough ingredients in a food processor.
Pie dough in a food processor.

How To Make Your Pie

Cream Pie- if you are using the crumb crust, press it into the bake and bake at 350 degrees for about 10 minutes. Let this cool completely before filling. This is great for a whipped cream-based pie, or one with a cream cheese filling, like a no-bake dessert. I also love using this for icebox pies as well.

If you are using the traditional gingerbread pie dough, make sure it is chilled first. Fit it to the pan, then prepare to blind bake it. Line it with parchment paper then fill with pie weights or beans. Once it has baked for about 10 minutes, remove the parchment paper and finish baking.

Spiced pie dough wrapped to chill.
Rolled pie dough on a surface.
Pie crust in a pie pan.
Woman pressing parchment into a gingerbread pie crust.
Pie weights in a pie crust.
Pumpkin cream pie.

Once it is chilled all the way, fill as you like. The recipe makes enough for a 9-inch pie pan, top, and bottom.

If you are looking for a really simple cream pie pumpkin filling made with vanilla pudding mix, here it is! Add 2 ½ cups heavy cream, 1 ½ cup milk, ½-3/4 cups pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves to a bowl, and mix to combine.

Add a 5.9-ounce instant vanilla pudding packet to the mix and mix this on medium speed for 2 minutes. Pour this into the baked and chilled pie crust. Let this chill in the fridge for at least 2 hours.

You can top it with chopped walnuts as I did, or you can top it with whipped cream. Either way, it is really yummy and so easy!

Cooked Filling Pie

If you are planning a pie with a pie filling that will be cooked in the pie, the process is a little different.

For the ginger snaps crust, press it into the pan. Then, add your filling and bake. This could be used for a baked cheesecake or some type of baked cream pie.

For the traditional gingerbread pie dough, you will want to roll the pie dough, fit it to your pan, then fill it. Top with the top crust and bake. I think this dough makes a really delicious apple pie, like my apple blueberry pie recipe or my pumpkin praline pie. Bake pies as directed in the recipe.

This is a flavorful pie crust that adds dimension to any warming pie! Make sure to top that apple blueberry pie with ice cream, my husband swears by it.

Gingerbread pie crust recipe filled with pumpkin cream filling.

Tips for 2 gingerbread pie crusts

  • The traditional gingerbread dough can be made up to 5days in advance. Chill it and keep it in the fridge. You can also freeze it up to a month in advance! Make sure it is wrapped well. I like to wrap it in plastic wrap, then inside a freezer bag as well. Place it in the fridge overnight to thaw when you are ready to use it.
  • As noted above, the flavor of the gingerbread cookies will play a huge role in the flavor of your crust. Be sure to choose a cookie you like!
  • If you are going for a vegan/ dairy-free crust, this is an easy swap. Simply add in melted vegan butter instead.
  • If you are looking for a different sugar, you can always use sucanat.
  • I would not swap out the sugar for molasses, especially not for the traditional crust. It will totally change the texture of the pie dough.
  • Be sure to roll your pie dough out onto a lightly floured surface. This won't be too much flour, but just enough to keep the dough from sticking.
  • With the traditional butter crust, make sure to heat the oven before placing the pie in it. This is important with any recipe, but especially an all-butter crust.

Tools Recommendations

Here are a few pie-making tools I love to use:

  • Cuisinart Food Processor- I love using this for both making traditional pie dough and the gingersnap pie crust.
  • Rolling pie- a good rolling pin is a must in the kitchen. I have several different types I use and love them all.
  • Glass pie pan- This is the pan I use the most when baking pies.
  • Tart Pan- I also love to make pies with tart pans that have removable bottoms as well.
  • Pie weights- you can use beans, but I also really like to use pie weights instead.
  • Pie Sheild- This is a great tool for making traditional pie crusts when you don't want it to brown too early.
Pumpkin cream pie.

Keeping reading to find not 1, but 2 gingerbread pie crust recipes for you to use in your next baking project.

Gingerbread pie crust in a pan.
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Gingerbread Pie Crust

These delicious fall-flavored pie crusts have wonderfull spiced flavors that pair well with any pie you are wanting to make. I am giving 2 options for whatever will suit your needs!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon, crust, dough, gingerbread, nutmeg, pie
Servings: 8
Author: Amy- A Red Spatula

Ingredients

Gingersnap pie crust recipe

  • 8 ounces gingersnaps of choice remember, the flavor of your gingersnaps will determine how good the pie crust is, so choose some you like!
  • 2 tablespoons brown sugar or granulated if your cookies are really sweet, skip the sugar
  • 5 tablespoons melted butter
  • ½ cup walnuts or pecans optional

Traditional gingerbread pie dough

  • 2 ½ cups flour I like to use 1 cup of whole wheat flour and 1 ½ cups all-purpose
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 14 tablespoons chilled butter, cut into ½-inch chunks if you are not using a food processor, freeze the butter and grate. Keep the grated butter frozen until you are ready to use.
  • ¾ cup ice water you may need a tablespoon or 2 more.

Instructions

Gingersnaps pie crust

  • Preheat the oven to 350 degrees.
  • If you are using a food processor or blender, add all ingredients to the processor. Pulse until everything is broken up and well blended.
  • Press into your pie pan and bake for about 10 minutes.

Traditional Gingerbread Pie Crust

  • Food processor method: Add the dry ingredients to a food processor. Pulse until it is combined.
  • Add in the butter and pulse until it is broken up into small pea-sized chunks.
  • Last up is the ice water. Only pulse this until it is combined.
  • Turn the pie dough onto your surface and quickly knead until it comes together.
  • Divide in half, flatten into disks, wrap, and chill for at LEAST an hour.
  • By hand: Add the dry ingredients to a bowl and mix to combine.
  • Add in the grated butter and quickly mix this in.
  • Last is the ice water. Add this and mix until it comes together. Turn the dough out onto your surface and knead it quickly.
  • Divide in half, form it into a disk, wrap, and chill for at least an hour.
  • When the dough is ready, bake as directed.

Notes

  • The traditional gingerbread dough can be made up to 5days in advance. Chill it and keep it in the fridge. You can also freeze it up to a month in advance! Make sure it is wrapped well. I like to wrap it in plastic wrap, then inside a freezer bag as well. Place it in the fridge overnight to thaw when you are ready to use it.
  • As noted above, the flavor of the gingerbread cookies will play a huge role in the flavor of your crust. Be sure to choose a cookie you like!
  • If you are going for a vegan/ dairy-free crust, this is an easy swap. Simply add in melted vegan butter instead.
  • If you are looking for a different sugar, you can always use sucanat.
  • I would not swap out the sugar for molasses, especially not for the traditional crust. It will totally change the texture of the pie dough.
  • Be sure to roll your pie dough out onto a lightly floured surface. This won't be too much flour, but just enough to keep the dough from sticking.
  • With the traditional butter crust, make sure to heat the oven before placing the pie in it. This is important with any recipe, but especially an all-butter crust.

Blueberry Pie Recipe That Is Not Runny

Sep 15, 2022 ·

Blueberry pie can be a tricky pie to make. Let me share my Blueberry Pie Recipe That Is Not Runny with all the tips and tricks I use for creating the perfect pie! Fruit fillings on pies have to be thickened somehow or you wind up with a runny mess.

I love making this during blueberry season, but I will also give you options for using frozen berries out of season as well.

If pies are your thing, let me suggest a few of my favorite pie recipes to you. Chocolate pecan pie is a family favorite that I make several times each year. We also love cherry slab pie, especially since this recipe was designed to feed a crowd. Cherry pie is such a classic. Now, if you are wondering whether or not you need to grease your pie pans, read this post. I also wrote a post on how to properly cut a pie as well.

Sliced blueberry pie in a pie pan and on a plate.
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What Makes This Blueberry Pie So Good?

Blueberry pies are such a bright pie. Their flavor is cheerful and reminds me of summer. Out of all the berry pies, this is one of my favorites. Fruit pies are so good, but can also be really runny if you don't know how to make the filling.

Homemade blueberry pie is so much better than store-bought pie with canned filling. Don't let the homemade filling intimidate you though. It is actually really simple to make. I will explain more about this below.

In this recipe, you will find everything you need to make the perfect blueberry pie. Everything from the pie crust, filling, shaping, baking, and serving.

Blueberry pie with ice cream on top on a white plate with an antique fork by it.

Ingredients

  • Pie Dough- I love to make my homemade pie dough and even have a spelt pie crust that I love using with this pie. Both those recipe makes the best flaky pie crust. If you do not want to make your pie crust, you can always buy them. No shame in using a store-bought crust. Pillsbury is a brand I have used in a pinch before and it turns out well. It is also easy to find and inexpensive.
  • Blueberries- I really like to use fresh blueberries, but that is not always possible. Frozen berries will also work, and I will add notes below.
  • Lemon juice- it only takes a touch, but it is a nice flavor addition to the pie. I also like to add lemon zest for an extra boost of flavor.
  • Thickener- my top choices for this are cornstarch and quick-cooking tapioca. I will explain more about these below. Both will help prevent the runny pie filling we want to avoid. I almost always use cornstarch as a thickener. This can also be done with a flour mixture, but I prefer the other options noted.
  • Granulated sugar- I also like to use coarse sugar for sprinkling on top of the pie crust before baking.
  • Egg- For the egg wash
  • Butter- for brushing the bottom

How To Make- Frozen Blueberries

Prepare your pie crust- make sure this is done in advance, as it will need to be chilled before use.

Prep berries- add your blueberries, lemon juice, and lemon zest to a pan. Combine the cornstarch and sugar. Or the tapioca and sugar. Stir this into your berries.

Cook Berries- If the berries are frozen, they will take a little more time to thaw and bring to a boil. Stir this occasionally as it starts to cook, then frequently before it comes to a boil. You don't want it to burn on the bottom.

Cool Filling- The filling should be thickened, but not overly thick. It will thicken more when it cools. The same is true after baking. It will be slightly thinned, but thicken after it is cooled. Cool to room temperature.

Make pie- Roll your pie dough out to fit the pan. Remember as you roll it, it needs to be a few inches bigger than the pan so you can tuck it under and crimp edges. I used a 9-inch pie pan for mine. Brush the bottom of the crust with melted butter. This keeps you from getting a soggy crust.

Fill and top - Fill then decide on the top crust. I will explain more about the lattice crust below.

Finish pie -Brush the top of the pie with an egg wash and sprinkle with sugar.

Bake until the pie is a beautiful golden brown.

Remove it from the oven carefully and let it cool on a wire rack slightly before serving.

Slice with a sharp knife to serve. My husband swears you cannot eat this pie without a generous scoop of vanilla ice cream.

Cornstarch mixture over fresh blueberries.
Blueberry mix in a pie shell.
Woman adding crumb topping to a blueberry pie.
Blueberry pies baked and cooling on a cooling rack.

How To Make- Fresh Berries

When you use fresh berries, the process is so much easier.

Start as above by rolling out your bottom crust and placing it in the fridge to chill.

Now, instead of cooking the filling, simply mix everything together. I add a tablespoon or so of water to this mix, just to give the sugar/cornstarch mixture something to stick to. Fill your bottom crust and top as you like! This is a much simpler method, but I know fresh berries aren't always available.

The video will show both processes.

How To Make A Lattice Top

Creating the picture-perfect lattice pie crust can feel intimidating, but let me take some of the mystery out of it. If you create the lattice top right on top of the blueberry filling, you are going to end up with such a mess. Let me teach you a better way.

I almost always create my lattice top off of the pie, freeze it, then add it on later. Let me explain.

A 9-inch pie plate is what I used, so I knew I needed my top to be a little smaller than this to sit on the inside of the bottom crust.

Trace the bottom of the pan on a piece of parchment paper and add an inch all the way around.

Roll out your pie with your rolling pin, as shown in the video. Then cut the dough into strips. I like to do this with a pizza cutter to create strips of dough.

Flip over the parchment paper, you don't want to create a crust over pencil marks.

Start creating the lattice pattern. You can make the strips close together or further apart.

Trim the lattice up to the circle you traced. This is a little tricky to see, I do it by gently lifting the edges of the lattice. The edges don't have to be perfect, so just trim as close as you can.

Now, gently slide this onto a cookie sheet turned upside down and into the freezer. Freeze the top until you are ready to use it. Then, gently place it on the top.

If it is too big, trim it with scissors or a sharp knife.

Blueberry pie slices on a white plates with fresh blueberries on the side.

Pro Tip: Your pie pan matters. I have more details on pie pans and how they affect your baking in this informational post.

Notes

  • If you have used frozen blueberries as opposed to fresh berries, you might have to adjust the recipe a touch depending on the water content of the berries. After the filling has cooked and should be thickened if it isn't as thick as shown in the video, create a cornstarch slurry. This is done by mixing 3 tablespoons of cornstarch with 1 tablespoon of water.
  • Do not overcook the filling. Only cook until it is thickened. Remember it will also cook as it is baking in the oven.
  • Once it is mixed and smooth, pour half of it into the filling while mixing constantly. Continue to mix while it cooks for several minutes. If you need to thicken it more, pour in the rest. Use this sparingly though and make sure you have let it cook between adding more.
  • This pie can also be made with a crumble topping if you prefer. This is a much simpler way to make the pie without the top pie crust. All you do is combine ½ cup flour, ½ cup oats, ½ cup melted butter, ½ cup brown sugar, and ½ cup of walnuts or pecans. Mix them well and sprinkle them over the top.
  • I almost always use a crumb topping when I am baking this pie with fresh blueberries. The filling will shrink while it is baking, but with the crumb topping, it will shrink with it, no problem.
  • I like to add a baking sheet under my pie after about 30 minutes of baking. Berry pies are notorious for bubbling over, and nothing is worse than burned pie filling out of your oven.
Blueberry pie sliced and on a white plate.
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4.84 from 6 votes

Blueberry Pie Recipe That Is Not Runny

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, fresh blueberries, frozen blueberries, homemade pie dough, pie
Servings: 8
Author: Amy- A Red Spatula

Ingredients

Fresh blueberries

  • 1 recipe pie dough this can be homemade or store-bought
  • 5 cups fresh blueberries
  • 2 teaspoons lemon zest
  • 1 tablespoon water
  • ½-3/4 cups granulated sugar this will depend on how sweet the blueberries are.
  • ⅓ cup cornstarch
  • dash salt
  • 1 tablespoon melted butter

Frozen blueberries

  • 1 recipe pie crust
  • 5 cups frozen blueberries
  • 1 tablespoon water
  • 2 teaspoons lemon zest
  • ⅓ cup plus 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • dash salt
  • 1 tablespoon melted butter

Crumb Topping- optional

  • ½ cup flour I like to use whole wheat
  • ½ cup regular oats
  • ½ cup brown sugar
  • ½ cup chopped walnuts or pecans
  • ½ cup melted butter

Instructions

Fresh blueberries

  • Preheat the oven to 375 degrees.
  • Roll out your bottom crust, then brush with the melted butter.
  • In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them.
  • In another small bowl, mix together the sugar, salt, and cornstarch. Pour this over the blueberries and mix to coat.
  • Fill the prepared pie crust. Top as you like, either with a top crust, lattice top, or crumb topping. If you are using the crumb topping, combine all ingredients and place them on top of the blueberry filling.
  • Place in the oven and bake for 40-50 minutes. If you need to, put a pie shield around the crimped edges.

Frozen Blueberries

  • Combine the sugar, salt, and cornstarch in a small bowl. Mix well.
  • Add 4 cups of frozen berries and lemon zest to the pan. Pour the sugar mixture over this and mix well. Reserve the other 1 cup for later.
  • Turn heat on medium and cook, and add in the water. Make sure you are stirring continuously so it doesn't burn. It will melt and start to cook and thicken.
  • Once it has cooked for several minutes and is thickening, add in the remaining cup of berries. Continue to cook for another 2-3 minutes. Remember to stir, with this much cornstarch, it will burn easily.
  • Remove it from the heat and let it cool.
  • While it is cooling, prepare your pie crusts. Roll out the bottom and fit it into your pan. Fold over the edges and crimp.
  • Decide how you want to do the top crust.
  • Once the filling is cooled to room temp, fill the bottom crust and top as you like.
  • If you are using a top crust, make sure to brush it with egg wash and sprinkle it with sugar.
  • Place in the oven and bake until it is golden brown. You may need to add a pie shield after about 20-25 minutes. My pie took about 40 minutes to bake. Just keep an eye on it.
  • Remove it from the oven and let it cool. Then, place it in the oven. If it is at room temperature, it won't hold as well and will be runnier than if it is chilled overnight in the fridge.

Notes

  • If you have used frozen blueberries as opposed to fresh berries, you might have to adjust the recipe a touch depending on the water content of the berries. After the filling has cooked and should be thickened if it isn't as thick as shown in the video, create a cornstarch slurry. This is done by mixing 3 tablespoons of cornstarch with 1 tablespoon of water.
  • Do not overcook the filling. Only cook until it is thickened. Remember it will also cook as it is baking in the oven.
  • Once it is mixed and smooth, pour half of it into the filling while mixing constantly. Continue to mix while it cooks for several minutes. If you need to thicken it more, pour in the rest. Use this sparingly though and make sure you have let it cook between adding more.
  • This pie can also be made with a crumble topping if you prefer. This is a much simpler way to make the pie without the top pie crust. All you do is combine ½ cup flour, ½ cup oats, ½ cup melted butter, ½ cup brown sugar, and ½ cup of walnuts or pecans. Mix them well and sprinkle them over the top.
  • I almost always use a crumb topping when I am baking this pie with fresh blueberries. The filling will shrink while it is baking, but with the crumb topping, it will shrink with it, no problem.
  • I like to add a baking sheet under my pie after about 30 minutes of baking. Berry pies are notorious for bubbling over, and nothing is worse than burned pie filling out of your oven.

Blue Cheese Substitutes

Sep 7, 2022 ·

Let me start off by saying, I never used to be a bleu cheese fan, but after some travels to Europe, I am a changed person! It is a type of cheese that can take a little time to get used to, but when you do, you might just enjoy it as much as I do! Now, if you are looking for blue cheese substitutes, I have some of those as well.

Cheeseboard with blue cheese.
Cheeseboard with Roquefort bleu cheese.

What Is Bleu Cheese?

First off, is it blue or bleu cheese? Both. Both work and both are correct. Bleu is the French spelling and blue is more common here in the United States.

This cheese can be made from cow’s milk, sheep’s milk, or even goat’s milk. It is known for its sharp and salty flavor and distinct smell. It originally comes from Italy and France. (Also, note the rind is edible). These blue-veined cheese are delicious cheese. But, they are not only blue-veined, although that is the most common. They can also be green, gray, or even black!

Blue cheese is a little tricky to put into a box or category, but one thing is for sure. It is a cheese with Penicillium genus added in. Let me tell you about 3 of the most common blue cheese.

Roquefort Cheese- This is largely considered the oldest of the blue cheese, and considered a delicacy. It is a French blue cheese made with sheep's milk and has a crumbly texture. It is also filled with beautiful blue veins and the pungent smell you expect from blue cheese. This is the cheese Penicillium roqueforti is used in.

Gorgonzola Cheese- This is an Italian cheese made from cow's milk. You can buy it young or aged. The young are creamy and buttery, aged have a more earthy flavor. I personally prefer the creamy texture of the young cheese.

There are many types of Gorgonzola, Gorgonzola dolce is a favorite of mine for spreading on seedy crackers. I just love that soft texture.

Blue Stilton- Stilton cheese is an English cheese that happens to be a personal favorite of mine. It is made from cow's milk from the English Midlands. They made varieties mixed with dried fruits that I CANNOT resist! They are also described as having a nutty flavor.

Daniblu- This is a Danish blue cheese that is creamy with a sharp flavor. It is another made from cow's milk. This is a type of blue cheese I have yet to really delve into.

Gorgozola mini pizzas with pears and walnuts on a baking sheet.
Mini pizzas with Gorgonzola and goat cheese, which is a great substitute on pizzas.

Best Substitutes For Blue Cheese

As noted above, there are so many varieties of blue cheese. One can easily be substituted for another, as long as the flavors are similar.

These substitutions can be made if you don't have blue cheese on hand, or if you have a picky or cautious eater that isn't ready for that strong flavor yet. These also do not have the pungent aroma typical of the blue cheese

family, so they might be easier for some people to eat.

Feta cheese is a great substitute. It has a tangy flavor but is milder than traditional blue cheese, and is a little saltier but will work. Feta is a good substitute for cheese boards, dressings, salads, and pasta dishes. It is made from sheep, cows, or even goat milk.

Goat cheese is another option. It is even milder than feta. This is good to add to your dressings and dips. In fact, I love this goat cheese dip as an appetizer. It is also my favorite for subbing into salad dressings. It is a good choice with a mild flavor. I love Gorgonzola on pizza, but goats' cheese is a really good sub for this.

Queso Fresco- This is another mild cheese that is crumbly and similar to the texture of blue cheese. It has a salty taste though, so be mindful of this. This is an easy one to swap on salads or sandwiches.

Aged Cheddar- This would be the last cheese I would recommend as the flavor profile is not very similar to blue cheese in my mind. But, if you want, you can easily swap this on your burgers, steaks, and salads.

Vegan Substitutes- I cannot give any advice on these cheeses as I have not ever tried them. But, it is another option.

Spinach salad with feta cheese on it.

How To Use Blue Cheese

If you are new to blue cheese and want to start trying it, let me give a few suggestions.

Adding small amounts to cheese boards can be a good place to start. Make sure you use hearty crackers or bread to serve with it. This helps especially when you are developing your palate for it.

Blue cheese also pairs well with fresh fruits and nuts. I love to eat mine with apples or apricots. I also enjoy it with dried fruits as well.

Blue cheese crumbles are so good on a spinach strawberry salad too. Especially when you pair it with a strong balsamic dressing.

Salad dressing is another way to test out blue cheese on your palate. Blue cheese dressing and dip are milder as they are mixed with mayonnaise and milk to mellow them out a bit. Wondering what it can be compared to? It is a strong ranch dressing.

Another way to try blue cheese is on a burger or steak. The sharp flavor pairs so well with beef!

Cheese Storage

We rarely eat all our cheese in one sitting, so storage is vital.

The leftover cheese can be stored in wax, parchment paper, or even foil in the fridge for up to 3 weeks.

Although let me say, I will still eat cheese that is 1-2 weeks past expiration.

What does blue cheese taste like?

It has a salty and sharp flavor. The smell will hit you before the flavor ever does. It can also be sweet, especially the fruit stilton.

Is blue cheese healthy for you?

It has a high calcium content and is rich in nutrients. It can also double as an anti-inflammatory!

How long will bleu cheese last in the refrigerator?

It can last up to 3 weeks. Be sure to check the expiration date. But... I will let it go a week or 2 even after that date. Use your best judgment here though. If the cheese is looking really bad or has a particularly weird smell, don't use it!

Sourdough Focaccia Recipe- {Beginner's Reference}

Aug 26, 2022 ·

Sourdough focaccia in a white pie plate.

Are you just beginning your sourdough journey? I was where you are just a few short months ago! This is why I am so excited to share my Sourdough Focaccia Recipe- Beginner's Reference. Follow my simple instructions for perfect, airy focaccia. Let me first say, I do not consider myself a sourdough expert by any means. But, there is so much I have learned from working on the process this last year.

Keep in mind that this is a beginner recipe. I even created it without using a scale, for those of you who don't have one yet. ANYONE can make this recipe and make it well.

One thing I really love to spread on my focaccia is homemade roasted garlic labneh. You can also use this focaccia to make a delicious roasted veggie sandwich like this one!

Sliced sourdough focaccia in a white pie plate.
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What Is Focaccia And What Makes It So Good?

It is a classic Italian flatbread that is absolutely irresistible! It is light, and airy, and can be flavored in so many ways.

While most recipes you see call instant or active dry yeast, this naturally leavened recipe is so much better! I never get the bubbles and rise with the commercially produced yeasts as when using natural leaveners.

This bread is only flavored with rosemary and salt, but let me tell you, there are so many other ways to season and flavor this bread. This will be discussed later.

What You Need To Get Started

Let me start with a quick list of what you need to get going with this recipe:

  • Active starter- I am not going to go into this in my recipe. Unless I am really knowledgeable about something, I don't like to blog about it. Let me defer to Clever Carrot instead. Her starter recipe is awesome.
  • Bread flour- You can also make this with all-purpose flour, but I get the best results from bread flour. I also like to make sure my bread flour has at least 12% protein. We are fortunate enough to live by a Winco and buy bread flour in their bulk bins. It is the best and so inexpensive!
  • Whole Wheat Flour- I use a blend of whole wheat flour in all my bread, and this recipe is no exception. I used spelt flour for this recipe. Know you can also sub this out for a red or white whole wheat or kamut flour.
  • Salt- I use kosher salt.
  • Water- Plenty of recipes use filtered water, you can do that if you like, but know my focaccia is made with tap water.
  • A mixing bowl- I mix most of my sourdough in this container. They come in many sizes.
  • Sheet pan or nonstick baking pan- You really can bake in either. I used a sheet pan, but a 9x13 metal pan will also work. This USA pan is a great one to use.
Woman mixing sourdough in a glass bowl.
Woman mixing sourdough in a glass bowl.
Spreading sourdough over a table.
Woman stretching and folding sourdough bread.
Spelt sourdough focaccia recipe.

How To Make

  1. There are plenty of really complicated recipes when it comes to sourdough, but let me say, mine is much easier and more streamlined.
  2. This is a 2-day process, so make sure you have that in mind before you start.
  3. Day 1- Start by mixing together your starter, water, and salt. Blend them well.
  4. Add in the flour and mix. I use my hands for most of this process. If that bugs you, use whatever you like. I showed a spoon in the video. Just know the dough is really sticky to begin with. After the resting, stretching, and kneading, the flour is hydrated and much less sticky.
  5. Watch the video above to see exactly what this looks like. I mix until it comes together.
  6. Cover and let this rest for 30 minutes to 1 hour.
  7. Now, turn the dough out onto your surface. It will be tacky (sticky). If you are not used to working with dough like this, you can add a little flour to your surface.
  8. Stretch the dough out, then fold it in on itself, as shown in the video. Mix the dough with a series of folds and turns, again, as shown in the video. Cover and let this rest for 30 minutes. Repeat this process 2 more times.
  9. Now it is time for the bulk fermentation. You will want the dough to rise about 30%-50%. Cover and let this rise. In my house, which is about 74-75 degrees, it took 2 hours. You will start to see bubbles and it will have risen.
  10. Once it has risen, place it in the fridge overnight.
  11. The following morning or afternoon, remove the dough. SPRAY your pan, and add about ¼ cup of olive oil to the bottom of the pan too. The spray is to keep the dough from sticking, trust me, don't skip this step. You can also butter the pan if you prefer. The olive oil is for flavor.
  12. Gently remove the dough from the bowl and put it onto the pan. Drizzle the top with olive oil and spread the oil over the top.
  13. Cover and let this rise for 4-6 hours. The dough will start to rise a lot and have bubbles all over, under the surface. It will also spread across the pan. If you are using a sheet pan it will spread, but if you used a 9x13 pan, it will fill up the pan.
  14. I like to drizzle with a little more olive oil and sprinkle with salt. Now, gently press your fingers into the dough, dimpling as you go.
  15. Place in the heated oven until it is golden brown and baked.
  16. Remove and let it cool for about 10 minutes before serving.
Oiled sheet pan on a table.
Sourdough bread on a sheet pan.
Sourdough focaccia added to a sheet pan.
Dimpled focaccia bread before baking.

Notes For Sourdough Focaccia- Beginner's Guide

  • My recommended timeline looks like this- start mixing the dough at about 11 am. Mix through the process. Start bulk fermentation at about 1 pm. Around 5-6, it should be ready for the chill. Take it out the next morning for rising and bake.
  • I made this a plain focaccia, but there are so many add-ins you can use. Herbs and garlic are some of my favorites. You can also add in feta or parmesan for extra flavor. Finely chopped veggies are also delicious. The sky is the limit here.
  • How quickly the dough rises in bulk fermentation depends on how hot and cold your house is. If it is warmer, it will rise more quickly. Cooler and it will take a little longer.
  • Make sure and grease your pan before adding the olive oil. Focaccia is notorious for sticking, and olive oil does not always help. So, make sure and spray or butter it first.
  • Another thing to note is to make sure the starter is active and at its peak when you use it. This is a really helpful article about this if you are new to sourdough baking.
  • Preheat your oven before adding the bread. You want a good oven spring and that happens only if the oven is preheated and hot.
  • Focaccia will hold well for up to 3 days after baking. Make sure and cover or store it in an air-tight bag or container.
Baked focaccia on a sheet pan.
What makes focaccia different from other bread?

It is a light and airy flatbread with a texture different than others for this reason.

How do you store sourdough focaccia?

I like to store mine at room temperature. It is best stored in an airtight container or ziplock bag. It will hold for 2-3 days.

Can you bake focaccia in a glass pan?

You can, but the baking is so much better and more even in a metal pan.

Sourdough focaccia in a white pie plate.
Print Recipe
5 from 2 votes

Sourdough Focaccia Recipe- Beginner's Guide

If you are new to focaccia making, let this recipe help you to make the most amazing focaccia you can imagine!
Prep Time1 d
Cook Time20 mins
Total Time1 d 20 mins
Course: Bread
Cuisine: Italian
Keyword: focaccia, homemade, sea salt, sourdough, spelt flour
Servings: 20
Author: Amy- A Red Spatula

Equipment

  • 1 sheet pan or 9x13 pan
  • 1 glass bowl

Ingredients

  • 4 cups bread flour
  • 1 ½ cup whole wheat flour I used spelt, but you can also use red or white wheat.
  • 2 teaspoons salt plus more sea salt for topping
  • 2 ½ cups tepid water- about 95 degrees
  • ⅓ cup active starter
  • ½-1 cup olive oil

Instructions

  • This is a simplified version, so know it won't be as complicated as other focaccia recipes you may have seen. This is to make it a recipe anyone can make.
  • Add the water, starter, and salt to a bowl. Mix well, then add in the flour. Mix this until all the flour is incorporated. You can do this with your hands or with a spoon.
  • Cover and let this rest for 30 minutes to an hour.
  • Now you will begin a series of 3 stretching and folding.
  • Pour the dough onto your surface. This dough will be sticky, if you aren't used to working with tacky dough, sprinkle just a touch of flour on the surface. Gently stretch the dough to a large oval.
  • Now start pulling the dough back in on itself. You can see this in the video. Once it is pulled in, gently knead as shown in the video.
  • Place back in the bowl and cover. Let this rest for 30 minutes and repeat the process 2 more times.
  • It is time for bulk fermentation. Cover the bowl and let it rise until it has risen about 30-40%. Mine took 2 hours in a 74-degree house.
  • Once it has risen, place it in the fridge for an overnight chill. This can be 12-224 hours. It should have also risen in the fridge. You will see bubbles have formed just under the surface.
  • When you are ready the next day, spray your pan with pan release or butter it. Then add in about ⅓-1/2 cup olive oil.
  • Gently turn out the dough onto the pan. Drizzle another ¼ cup of olive oil over the dough.
  • Cover and let this rise at room temperature for 4-6 hours. The dough should be very bubbly and jiggly.
  • Preheat the oven to 425 degrees. Drizzle more olive oil over the surface and sprinkle with the sea salt. Gently dimple the dough with your fingers. You can see this in the video.
  • When the oven is ready, place the focaccia in the oven. If you are baking on a sheet pan, it will take about 20 minutes. In a 9x13 pan, it will take about 25 minutes. It should be a beautiful golden brown.
  • Remove it from the oven and let it cool for about 10 minutes.

Notes

  • My recommended timeline looks like this- start mixing the dough at about 11 am. Mix through the process. Start bulk fermentation at about 1 pm. Around 5-6, it should be ready for the chill. Take it out the next morning for rising and bake.
  • I made this a plain focaccia, but there are so many add-ins you can use. Herbs and garlic are some of my favorites. You can also add in feta or parmesan for extra flavor. Finely chopped veggies are also delicious. The sky is the limit here.
  • How quickly the dough rises in bulk fermentation depends on how hot and cold your house is. If it is warmer, it will rise more quickly. Cooler and it will take a little longer.
  • Make sure and grease your pan before adding the olive oil. Focaccia is notorious for sticking, and olive oil does not always help. So, make sure and spray or butter it first.
  • Another thing to note is to make sure the starter is active and at its peak when you use it. This is a really helpful article about this if you are new to sourdough baking.
  • Preheat your oven before adding the bread. You want a good oven spring and that happens only if the oven is preheated and hot.
  • Focaccia will hold well for up to 3 days after baking. Make sure and cover or store it in an air-tight bag or container.

Oahu 5 Day Itinerary

Aug 20, 2022 ·

Beach in Oahu, Hawaii.

Are you planning a vacation to Oahu? Let me share our family's Oahu 5-day itinerary with you. We had so many fun things planned that we did. I have done the hard work of planning, now you don't have to!  Especially if this is your first time traveling to Oahu, it can be overwhelming to try and decide what to do.

If you love to travel as much as we do, what about a 10-day travel itinerary for Ireland? Or maybe even the best beaches in Algarve, Portugal? Maybe you are looking for tropical? Let me share some of our vacation ideas to Ek Balam ruins in Mexico.

Beach in Oahu, Hawaii.
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Things To Note

Oahu is a busy island. If there are specific things you really want to see while you are here, make reservations! Even if you aren't typically a planner, it is best to make sure you have some of those activities secured ahead of time.

Be sure to check and make sure things are open before you come. Covid has changed so much on the Hawaiian islands. I was surprised at how many things are still closed, or only open for limited hours and days. Be sure to check and recheck before coming.

Although Hawaii is an expensive vacation, there are still ways to save money, I will note them each day listed below. One of my biggest tips, before we get into anything, is to stop by the grocery store and grab some groceries there! We hit Costco as soon as we got into town and stocked up for our trip. Our hotel had a mini fridge and microwave, and we put them to good use. We ate out several times but really cut down our dining costs by eating breakfast at the hotel and packing a lot of our lunches.

Day 1

We arrived in Honolulu at about noon. If you do not utilize Google flight tracker or other flight trackers, you should! This was how we got our tickets for so much cheaper than we had anticipated. We flew to Honolulu International Airport.

We also picked up our rental car there. This was my first experience using Turo and I have nothing but good things to say about the car and owner we rented from!

After arrival, we had a few hours to burn before we could check in. On this first day, decided to visit the Byodo-in temple. It is a beautiful non-denominational temple set in the stunning Valley of the temples. It was a short drive from the airport, taking about 20 minutes. We thought this was such a great place to see when first arriving. There are crowds, but not too bad. Plus, after a travel day, it is pretty quiet and serene. Just what we needed. It is a beautiful place to visit, but not so large that it takes all day to explore.

When we had explored the grounds to our satisfaction, we headed to the Lotus Hotel for check-in. This was our first visit to O'ahu and I knew we didn't want to stay right in Waikiki, but close to it. This hotel was perfect for us. It was close enough to everything, but still very quiet. It also has a great view of Diamond Head Crater, of course.

There were several smaller beaches near our hotel that we visited after settling in. We also had dinner right on the beach at, while it wasn't the best meal I have had, the scenery couldn't be beaten and the staff was awesome.

We did sunset on the south end of Waikiki beach where it was less crowded, but we still had amazing views.

Byodo-in temple Oahu.

Day 2

We got an early start and headed for the Makapu'u lighthouse trail. This is an easy 1.5-mile hike with lovely views of the windward coast of the island. It is one of the most popular hikes in that area. It was easy to find on Google maps and had a parking lot with space, as long as you get there early, just like anywhere on the island.

The trail is paved the whole way up, and while it is a bit of an incline, it is doable by just about everyone. The views are spectacular and not to be missed.

Lighthouse in Oahu.

Next up we were headed to Lanikai Beach. However, on the drive over we passed Waimanalo park and it was so beautiful we decided to stop there. The views were too pretty to pass up. One of the best things about this area of the island is you cannot go wrong with any beach. The water is beautiful, pristine, and the perfect shade of blue. It is known for its beautiful beaches.

We stayed at the beach for several hours, swimming, relaxing, and running the drone.

Beach in Oahu, Hawaii.

After this, we headed into Waikiki. Hubby wanted to see Pearl Harbor National Memorial and we wanted to hit the Aloha Swap meet. I made reservations for him with a deluxe package. This allowed him to visit all the sites and museums, except the USS Arizona Memorial. That is a separate reservation all in itself. He said the whole area was well done and enjoyed the hours he spent there.

Now, the Aloha Swap meet was also so cool. If you are looking for souvenirs, GO HERE! We got everything we were looking for at such great prices. It is all locals selling goods in this area. It is on Monday, Wednesday, and Saturday from 10 am-3 pm. But, a lot of the vendors start packing up early- about 2:30.

Teenagers shopping at the Aloha swap meet in Oahu.

Next up were mermaid caves. Let me say, first of all, this area is not as well kept up as the others we had visited up to this point. When we were there, there were piles of trash all over. Maybe it was just that day, but maybe not. However, the caves were really cool. It is a rocky, uneven area, so be careful navigating. A tip- be sure to go at low tide, you can climb down into the caves for a cool experience.

It was Hank's Haute Dogs for dinner, and although I am not a huge hot dog fan, these are worth it!

We ended the night on Tantalus Lookout point. This area gives you the best views of downtown Honolulu and the surrounding areas. It was so beautiful. Just know, parking is limited and fills up fast, so get there early.

Tantalus lookout in Honolulu, Hawaii.

Day 3

North Shore was on our list, and today we headed there first thing. We had heard many good things about Laneakai Beach- for the sea turtles, so we headed there first. From Diamond head, this is a bit of a road trip- the drive was about an hour. Driving doesn't bother us though, so it wasn't a big deal. I know it is for some, so decide which is best for you.

The North Shore of Oahu is a very cool area. I have a brother who won't stay anywhere else when they come to Hawaii. It is a much more laid-back vibe here, and quieter than Waikiki for sure.

The beach had those beautiful turquoise waters Hawaii is known for. But it also had SEA TURTLES! Seeing them was a bucket list of mine for this trip and we did it. We got to the beach at about 9 am, and it was already pretty busy.

Sea turtle swimming in the water at Oahu.

Next, we headed to Shark's Cove for snorkeling. We had plans to do Hanauma Bay but didn't make our reservations early enough. Shark's Cove is a popular area for snorkeling though, just make sure to do this in the summer months if you are not a strong snorkeler, as the winter months have rougher water. Most people consider this one of the best places to snorkel on the island.

There is a rental shop just across the street from Shark's Cove, called Shark's Cove Rentals where we rented our gear. It is $20/per person for the gear for the day. I think this is pretty inexpensive for the amount of time you can spend snorkeling. There is also parking right behind the rental place as well, this is good to know as parking is a premium in the area. There are also some great food trucks here in the parking lot too. We went with Seven Brothers burgers for lunch and it was awesome!

Even though I have a little anxiety about the water, I soon overcame it by seeing all the amazing fish in the cove!! It was so cool and we saw such a huge variety of fish. We gave this a 10/10. It is a little rough in the area though, and plenty of rocks, but even with this, it is a must.

After this, we headed to the Polynesian Cultural Center. This was another place we were really excited about as we had heard so many good things about it. And let me tell you, the experience did not disappoint. This is one of the most popular attractions on Oahu, make sure and book early! We did the Alii Luau package. It was a group-guided tour with the luau and night show.

The villages are the perfect place to learn about 6 Pacific island cultures. I loved gaining a better understanding of each one and its traditions.

The luau was so good too, don't miss this. Not only was there a wide variety of foods, but live music and a show during dinner as well.

"Ha, Breath of Life" was certainly the highlight of the whole day. It is a spectacular show that just blew us away!

Don't forget, this is a popular place, so book those tickets well in advance!

Day 4

On Day 4, we decided to do a tour. After a lot of research, I went with the North Shore Beach Bus tour. It had the best ratings and was highly recommended by so many people. This tour is really great if you have not rented a car as you will see so much of the island on this one tour. Let me list a few things we saw on this tour:

  • Makapu'u viewpoint
  • Halona blowhole
  • China Man's Hat
  • Lunch at Fumi's- a delicious shrimp place on the North shore
  • Excursion to Waimea Bay and Waimea Valley- this area is so cool with stunning botanical gardens. Even without the tour, you need to add this to your list! Just know, if it has been dry, there are no falls. We found this out on our visit.
  • Kayaking at the North Shore- we had time and hit Masumotos for shave ice. If you have not tried it, you need to!
  • Dole pineapple plantation and of course the famous Dole whip. Let me tell you if you have not experienced it (I would call this an experience), you need to! It is the creamiest pineapple ice cream.
  • Last was a quick tour of downtown Honolulu and a little view and explanation of the Iolani Palace.
Dole plantation in Oahu.

Day 5

Day 5 was our last day on the island. I knew we would be a little tired, so I decided not to schedule too much into our day.

The one thing we scheduled for the day was parasailing. While this is not my thing, it is my family's. We used Xtreme Parasail and my husband and the kids loved it!

After parasailing, we headed back to the hotel to clean up. Everyone was a little tired, so we decided to spend the rest of the day exploring Waikiki and just chilling.

We had poke for lunch, as we had not tried that in Hawaii yet. Ono Seafood is such a cool little place with really high-quality seafood.

From there, we parked the car and explored the Ala Moana Center. It was great to wander around, do a little shopping, and stretch my legs for the long flight home.

Whether you choose to follow our itinerary or use bits and pieces of it, I hope my suggestions will help you to have the best Oahu vacation ever! It is a gorgeous area and perfect for exploring.

Do You Need To Grease A Pie Pan Before Putting The Crust In?

Jul 28, 2022 ·

Woman forming a pie crust.

If you are making a pie and wondering, Do You Need To Grease A Pie Pan Before Putting The Crust In, I have the answer for you. The last thing you want is for the pie not to come out perfectly after all the work you have put into baking it.

Let me first share my very favorite pie dough recipe. Out of all the pie crust recipes I have tried, this is the best of the best. It is the perfect pie crust. It is also a butter crust, which I love for flavor. I have made this recipe hundreds if not thousands of times! It is one of my favorites and my go-to for the perfect flaky crust. This nectarine and blackberry pie is one of my favorite summer pies! My chocolate pecan pie always makes it to our family Thanksgiving and Christmas table. If you are looking for a pumpkin pie variation, let me suggest this praline pumpkin pie! If you need a pie that will feed a crowd, this cherry slab pie is the one you need.

Woman taking a piece of chocolate pecan pie from a pan.

Do I Need To Grease My Pie Pan?

The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either. It does not take much to grease it.

I have read in several places a recommendation to brush the pan with vegetable oil, this is NOT something I recommend. Vegetable oil is rarely a good choice for greasing a pan for baking. If I don't use butter, it is always a pan release.

To grease pie pans really is a personal choice though. If you feel more comfortable greasing them, you should. Just make sure it is with pan release or softened butter.

Woman adding apple pie filling to crust.

Types of Pie Pans

I thought it would be good also to discuss the importance of the type of pan you choose when baking a pie. While I generally do not grease my pie pans, there are exceptions and I will note those below. The pan will determine the way the pie bakes and the texture of the crust. Let me pass the information on to you and you decide which will give you the best results.

  • Glass pie pans- A glass pan is a good option for baking a pie. These pans allow for even baking, they heat up quickly, and the glass allows you to see the bottom of the pan. I like to know if the bottom is baked before removing it from the oven. I love golden crusts on my pies. I don't use pans with handles on them, but this is a handled option if you prefer it. I do not have issues with crust sticking in these pans.
  • Aluminum or stainless steel pie pans- Metal pans, there are shiny metal pans, and dull metal pie plates are both really great conductors of heat. They not only conduct the heat well but also heat up quickly. These are my personal favorites. I personally prefer the dull pans. These are pans I will typically grease if I am unsure.
  • Foil pie pans- Aluminum foil is a really good option when you don't want to have to worry about getting the pan back. I use these when I am taking a dessert to a friend. They are good for baking, and not a bad option! These are also nice on holidays when you don't want to have to do more dishes than needed. These pans will also get a quick spritz of pan release if I am worried the pie crust will stick.
  • Tart pans with removable bottoms- people don't always think of these when putting together a pie, but they are actually a good option. They are metal pans that brown the crust really well. The pie shell will be a different shape than what you are used to, but it is still really good. The sides of the pan are straight up as opposed to the angle on traditional pans.
  • Ceramic pans- ceramic pie dishes are beautiful for serving, but not my favorite for baking. They take quite a bit of time to heat, sometimes this can lead to the butter softening too much in the pan before it is baked. I have also had issues with the bottom crust of the pie being a little soft and soggy. The exception is this Emilie Henry pan. Most bakers love and rave about this pan. It is however a really expensive pie pan.
  • Cast iron- you make a pie just like your grandmother/great-grandmother baked her pies. Cast iron retains heat really well. It also browns the crust nice and spreads and this type of pie pan conducts heat really well. A plus, if your pan is well seasoned, there is no need to grease it. I love to use this one for my classic pies- like this apple blueberry pie.

Links for Recommended Products

Glass pans- These are the pans I use the most. They are great pans for baking and so inexpensive!

Metal pie pan- aluminum and stainless steel

Ceramic pie pans- here is the link for the Emilie Henry pan. It is a great one and the only one I can recommend for ceramic.

Cast iron skillet pan- I have used both Lodge and Camp Chef. The camp chef is such a pretty pan and I love serving in it.

Rolling pins- I have several I like, let me recommend a few. This