How to store coconut, freeze grated coconut

  • Grate the coconut gently, in my case, carefully press the flesh part against the grater and change position to cover all the portion. You will learn the knack as you keep doing few times.
  • Use a glove and divide the grated coconut to small portions and put inside a ziploc cover. You can use any freezer container too, but store as small portions/ thin portions.
  • Store in freezer. When needed, just break a the required amount and put back inside the unused portion. Do not thaw and freeze again.
  • Video

    https://youtu.be/2EXRipzJb4c

    Notes

    • Label the frozen grated coconut to know the packed date.
    • I usually store as thin portions, so that it is easy to break and take the required portion.

    Stays good for 3 weeks. As soon as you take out the required portion, put the rest of the coconut back in freezer. Do not re freeze once thawed.

    The post How to store coconut, freeze grated coconut appeared first on Raks Kitchen.

    Creamy Pasta Bake – make with anything!

    This is a cosy Creamy Pasta Bake that you can make with anything! The base ingredients are butter, flour, milk, pasta, stock powder (bouillon) and some kind of cheese – but even all these ingredients have substitutions. Everything else is up to you!

    Use any type of pasta, long or short. Any cooked or raw meat (chopped or ground/mince). Sausage, ham, canned fish, any vegetable (fresh, frozen, canned, pickled, dried), pickles and olives. You’re only limited by your imagination! (And what’s in your pantry 😂)

    Pasta Bake you can make with ANYTHING

    This is a recipe for a creamy white sauce to make a big pasta bake using anything you’ve got. Just look in your pantry. Cans of corn? Frozen veg? Random bits of ham, some cooked and raw meats, cans of tuna, salmon or other fish?

    How about some floppy “about-to-die” bits of veg – zucchinis, carrots, celery, eggplant. Half used jars of olives and pickles, some leftover bits of ham, and any pasta you’ve got, long or short.

    Basically, ANYTHING that’s smothered in this creamy white sauce, then baked until bubbly and golden is going to taste sensational.

    Welcome to the first in a series of “Make this with anything!” recipes, coming to you over the next few weeks!

    Pouring creamy sauce over pasta, chicken and vegetables

    Creamy pasta bake fresh out of the oven, ready to be served

    Creamy Pasta Sauce

    “Make This With Anything” creamy pasta bake is based on a creamy white sauce that makes anything taste great! Here’s what you need – and it’s highly flexible so read the notes underneath for alternatives and substitutions for every ingredient.

    Creamy sauce for pasta bake

    • Pasta – any long or short pasta except tiny rice size pasta like risoni/orzo (use this recipe instead). 
    • Butter – substitute with olive oil + switch 1 cup of flour for cream (if you can). Butter is flavour, so try not to skip this. Sub with margarine.
    • Flour – any type of flour fine here. Default is plain white / all purpose flour. Sub with cornflour/cornstarch (for GF option)
    • Milk – any type. Dairy, non dairy, full fat, low fat, fresh, long life, milk powder (reconstituted). 1.5 cups milk can be substituted with water. 
    • Stock powder OR bouillon cube – chicken or vegetable. Sub with 1/2 cup extra parmesan + salt to taste.
    • Parmesan – fresh (from the fridge) is best, but even long life will work here (ie the parmesan sold in the pasta aisle). Sub with 1 tsp extra stock powder.
    • No stock powder OR parmesan? Add shredded cheese instead!
    • Add Ins – meat, vegetables, bacon, ham, fish. Fresh, cooked, canned, frozen, pickled! See below for more info for things that require cooking vs things that don’t require cooking.

    Here’s what I used for the pasta bake in the top 2 photos: shredded cooked chicken, chopped cook pork, sliced red onion, frozen peas, carrots and corn. YES I seriously just raided my fridge!

    How to make a creamy pasta bake with anything

    How to make creamy pasta bake with anything

    Firstly, gather your Add Ins and determine if there are ingredients that need cooking. The pasta bake is only in the oven for 20 minutes which is not enough time to cook raw meat and vegetables so they need to be cooked before mixing with the pasta and sauce. See list below of things that should be pre cooked.

    Then use one of these methods:

    1. No cook Add Ins

    Make the creamy sauce, then just pour it over the cooked pasta and Add Ins, mix it up then bake.

    How to make Creamy pasta bake

    2. Raw Add Ins

    • Chop everything up then cook it on the stove with a splash of oil, pinch of salt and pepper;
    • Mix in the flour, then add the milk and creamy sauce flavourings;
    • As it heats up, the flour will thicken the sauce;
    • Pour it over the pasta, mix than bake.

    How to make Creamy pasta bake

    3. Roasting Vegetables

    Roasting adds terrific flavour to any vegetable, so I highly recommend it for roast-able veg like pumpkin, eggplant, sweet potato, and even broccoli and cauliflower.

    • Chop into 2.5cm/1″ pieces;
    • drizzle with oil, salt and pepper (add a sprinkle of dried herbs if you want)
    • roast at 220°C/430°F for 20 minutes, tossing in the last 5 minutes, until caramelised on the edges;
    • meanwhile, make creamy white; and
    • pour over pasta and roasted veg, toss and bake.

    Roasting vegetables for Creamy pasta bake

    Pasta Bake Add ins – cook vs no cook

    1. No cook Add Ins

    Add Ins do not require pre cooking are things like:

    • cooked chicken or other meats, ham, corn, canned salmon and tuna, cured meats
    • fresh or frozen spinach (or other leafy veg)
    • frozen peas, corn and diced veg*
    • grated carrot, zucchini
    • canned, jarred and pickled vegetables – corn, sun dried tomatoes, capsicum/bell peppers, pickles, olives

    2. Add Ins that require cooking

    Add Ins that require cooking include things like:

    • raw meats, fish, prawns/shrimp, bacon, sausages
    • vegetables – zucchini, carrot*, zucchini, bell peppers/capsicum, broccoli, cauliflower, pumpkin, sweet potato, eggplant
    • onion, garlic

    * Frozen diced veg tends to be softer once thawed, giving it a head start with cooking. So small frozen veg doesn’t need to be precooked, whereas fresh does.

    The recipe video below shows me making this chicken, bacon and baby spinach pasta bake where the chicken and bacon is cooked in the same pot the sauce is made.

    Close up of rigatoni pasta bake, ready to be eaten

    What pasta to use for pasta bakes

    This pasta bake can be made with any pasta, long or short, including:

    • short pastas – penne, ziti, macaroni / elbow pasta, rigatoni (pictured), spirals, shells, wheels, orecchiette
    • long pastas – spaghetti, fettuccine, linguine, parpadelle, egg noodles
    • only the exception is Risoni/Ozro and other tiny pasta – use this recipe instead.

    Use up all the half packets you’ve got in the pantry!

    Also, while pasta bakes are traditionally thought of as made with short pastas, they are SO GOOD made with spaghetti and other long pastas. It will look like this Bolognese Baked Spaghetti!

    Close up of creamy baled pasta with bow ties, chicken, frozen peas corn and carrots
    Creamy pasta bake made with bow tie pasta, chicken and frozen vegetables

    Pasta Bake TIPS

    • 6 – 8 cups of add ins is the cooked quantity, so be mindful of vegetables that shrink a lot once cooked (eg mushrooms, spinach). For leafy greens like spinach, assume they will shrink to about 1/5th of the raw volume, and mushrooms shrink to about 1/3.
    • Saucy and flexible!This recipe makes a generous amount of sauce, so there’s plenty of flex for how much Add Ins you use.
    • Storage – keeps VERY well because it’s an extra saucy pasta bake (pasta absorbs liquid very quickly, most pasta bakes are dried up and sad the next day whereas this is not).
    • Freezing pasta bakes – freeze cooked leftovers, or freeze unbaked (best method – cool all components, assemble then freeze)
    • Bake from frozen – it will takes ages (over an hour!) but can be done!
    • Undercook the pasta by 2 minutes per packet because it will cook more in the oven. This way, your pasta won’t be mushy and overcooked – and it keeps better too.
    Rigatoni creamy pasta bake in a bowl, ready to be eaten
    Chicken and bacon creamy pasta bake made with rigatoni pasta

    Some pasta bake combinations

    In case you happen to be one of the few people in the world who has access to every and any ingredient your heart desires, here are some suggestions for combinations

    • Chicken, bacon and spinach (per video) – 500g/1.2lb chicken thigh or breast, 200g/7oz bacon chopped, 120g/4oz baby spinach
    • Tuscan Chicken with mushroom and spinach – 500g/1.2lb chicken thigh or breast, 300g/10oz sliced mushrooms, 120g/4oz baby spinach (remember, mushroom shrinks a LOT!), 270g/9oz sun dried tomatoes (drained)
    • Salmon or Tuna Mornay – see recipe (canned tuna or salmon and corn)
    • Italian Beef or Pork and spinach – 500g/1lb beef or pork mince (ground beef) + 2 tsp Italian herbs +  350g/12oz frozen spinach
    • Sausage and kale – 500g/1lb Italian sausage, 4 cups kale
    • Tuscan vegetable – 8 to 10 cups (2lb/1kg) mix of capsicum/bell peppers, red onion, zucchini, mushroom, eggplant (veg shrink when cooked)
    • Fishermans Pasta Bake – 500g/1lb white fish, 2 cups frozen diced veg (corn, carrot, peas), 1 leek (or onion)
    • Ground chicken or pork (mince) with mushrooms – 500g/1lb pork or chicken, 500g/1lb mushrooms, sliced (mushrooms shrink a LOT)
    • Chicken and broccoli – 500g/1 lb broccoli florets, 500g/1.2lb chicken thigh or breast

    I hope you find this creamy pasta bake “formula” useful. And share what combinations YOU come up with!! I’d love to hear! – Nagi x


    Watch how to make it

    Here’s the recipe video to make the sauce and pour it over things that don’t require cooking (like canned salmon or tuna, corn, olives:

    And here’s the recipe video to make a creamy pasta bake where you start with raw things like chicken and vegetables that need cooking:

    Creamy Pasta Bake “formula” – make this with ANYTHING!

    Recipe video above. With a silky creamy white sauce made with NO CREAM, this is how you can make a creamy pasta bake using absolutely anything. Base ingredients are butter, flour, any kind of milk, any pasta and some kind of cheese OR stock powder. Then you can add in literally any meat, raw or precooked, any vegetable (frozen, canned, dried, fresh, pickled). Any canned fish, bacon, ham, chorizo. You’re only limited by your imagination! (Eer – and what’s in your pantry 😂)

    • 500g / 1lb pasta ((any short or long except risoni/orzo) (Note 1))
    • 1 tbsp salt ((for water))

    Creamy Sauce for Pasta Bake

    • 4 tbsp (60g) butter (, unsalted (Note 2))
    • 2 garlic cloves (, minced (recommended, 1 tsp sub powder))
    • 5 tbsp flour (, any (Note 3 for GF option))
    • 5 cups (1.25 litres) milk (, any fat, any type, dairy or non dairy (Note 4))
    • 2 tsp stock / bouillon cube or powder, chicken or veg (, or more parmesan (Note 5))
    • 3/4 cup (75g) parmesan (, or more stock powder (Note 6))
    • 1/2 tsp black pepper

    Choose ONE flavouring

    • 1 tsp EACH thyme and parsley (, or any other dried herbs (100% optional))
    • 1/2 tsp EACH mustard, garlic, onion powder

    Add Ins

    • 8 cups Add Ins – raw or cooked meats, bacon, ham, vegetabes (frozen, canned, fresh), canned or fresh fish ((Note 7))

    For Cooking RAW Add Ins (like raw chicken, mushrooms, zucchini)

    • 1 tbsp olive oil
    • Salt and pepper

    Cheesy Topping

    • 2 cups (200g) cheese (, shredded (Note 8))
    1. Preheat oven to 180°C/350°F.

    2. Pasta – Boil water with 1 tbsp salt. Cook pasta per packet directions MINUS 2 minutes. Pasta should be just cooked, still slightly firm in middle. Drain, return to pot.

    Cooking RAW Meat & Vegetables

    1. Heat half butter & 1 tbsp oil in a large pot over high heat. Stir in garlic for 10 seconds, then cook your raw meat and vegetables with a sprinkle of salt and pepper. Meat must be fully cooked – will not cook further in oven.

    2. Add remaining butter, melt. Mix in flour, then follow Creamy Sauce step 2 onwards.

    Creamy Sauce

    1. Start here if you have NO COOK Add Ins (like canned tuna): Melt butter in large saucepan over medium heat. Add garlic and stir for 10 seconds, then stir in flour.

    2. While mixing, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and mix.

    3. Add remaining milk, stock powder, parmesan, pepper and herbs (if using) and mix. When the milk starts to heat up, mix constantly to make sure the white sauce doesn’t catch on the base.

    4. After 4 – 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video).

    Assemble & Bake

    1. Return cooked pasta into pot. Mix with sauce and no-cook Add Ins.

    2. Spread in large casserole dish, top with cheese and bake 25 minutes until golden and bubbly. Serve!

    1. Pasta – risoni/orzo and other tiny pasta won’t create enough volume for this recipe, Either use this recipe, or cook double the amount of pasta.

    2. Butter – sub margarine. Sub with olive oil + switch 1 cup of flour for cream (if you can). Butter is flavour, so try not to skip this. 

    3. Flour – any type of flour fine here. Default is plain white / all purpose flour. Cornflour/cornstarch gluten free sub: Mix 3.5 tbsp with splash of water and add that in with the milk.

    4. Milk – any type. Dairy, non dairy, full fat, low fat, fresh, long life, milk powder (reconstituted). Up to 1.5 cups milk can be substituted with water. 

    5. Stock/bouillon powder or cube or seasoning (known by loads of names!) – chicken or vegetable (Vegeta is my fave). Sub with 1/2 cup extra parmesan + salt to taste.

    6. Parmesan – fresh (from the fridge) is best, but even long life will work here (ie the parmesan sold in the pasta aisle). Sub with 1 tsp extra stock powder.

    No stock powder OR parmesan? Add 2 cups shredded cheese instead!

    7. Add Ins – meat, vegetables, bacon, ham, fish. Raw, fresh, cooked, canned, frozen, pickled! See in post for extensive list.

    No cook Add Ins:

    • cooked chicken or other meats, ham, corn, canned salmon and tuna, cured meats
    • fresh or frozen spinach (or other leafy veg)
    • frozen peas, corn and diced veg*
    • green onion, red onion, grated carrot, zucchini
    • canned, jarred and pickled vegetables – corn, sun dried tomatoes, capsicum/bell peppers, pickles, olives

    Add Ins that require cooking:

    • raw meats (ground/mince^ or chopped, chicken, beef, lamb, pork, turkey, pork), fish, prawns/shrimp, bacon, sausage
    • vegetables – zucchini, carrot*, zucchini, bell peppers/capsicum, broccoli, cauliflower, pumpkin, sweet potato, eggplant
    • onion, garlic

    Raw Meat:

    • Chicken – boneless thigh best, followed by breast and ground/mince
    • Beef – ground/mince is best, followed by steaks (be generous with salt and pepper)
    • Pork and lamb – ground/mince is best, followed by chops/steaks (scotch steak is great), then tenderloin
    • Fish – any white fish fillet or salmon. Avoid tuna and swordfish, too lean. Sear whole fillets then flake and stir into sauce. Or cook cubes of fish with the sauce, like in the video with chicken.
    • Do not use stewing meat – it will be tough and chewy

    * Frozen diced veg tends to be softer once thawed, giving it a head start with cooking. So small frozen veg doesn’t need to be precooked, whereas fresh does.

    ^ If using ground/mince meat (especially pork, chicken and turkey), recommend adding 1/2 tsp each onion, garlic, paprika and thyme for extra flavour (lacks the searing you get from chopped meat).

    8. Topping – alternative is to use Panko or plain breadcrumbs, and/or parmesan. If you don’t have any of these, just drizzle with butter and bake, it will still get a bit of a crust on it!

    9. Leftovers – Store in the fridge for up to 4 days, reheat in microwave. Keeps better than most pasta bakes because this is saucier so you don’t end up with sad dried up stodgy leftovers.

    10. Make ahead / freezing: Toss hot pasta with dab of butter of drizzle of oil (stops it bloating). Cool sauce, toss and assemble pasta bake. Fridge 4 days or freezer 3 months, thaw then bake 30 minutes. OR bake from frozen – foil covered for 50 minutes or until centre is piping hot, then remove cover and bake until cheese has golden spots.

    11. Nutrition per serving, assuming it’s made with 600g/1.2lb chicken breast and 3 cups frozen carrot, corn and peas.

    Life of Dozer

    Dozer – I love you, but if you shred that toilet paper, I will never forgive you.

    Dozer toilet paper

    The post Creamy Pasta Bake – make with anything! appeared first on RecipeTin Eats.

    Easy 2 Ingredient Bagels

    2 ingredient bagels made with just yogurt and flour, are soft, chewy and super easy to make, no boiling needed. They can be customized with everything bagel seasoning, cheese, sesame seeds, or your favorite bagel toppings!

    Have you ever walked into a bakery and smelled the aroma of freshly baked bagels? It’s positively amazing, and you instantly crave one! Now, you can easily have the same experience and you never even have to leave the house. I love everything about homemade bagels, the flavor, smell, texture! It’s all terrific, and you can do so many things with them.

    I find myself eating them for breakfast a lot, but they are also lovely for lunch or dinner too. Whether you eat them as a sandwich or by themselves, you can’t go wrong.

    WHAT YOU NEED TO MAKE EASY 2 INGREDIENT BAGELS

    • Self-rising flour: The main ingredient in these bagels is the flour. I will go into detail how you can swap it for all-purpose flour too.
    • Plain Nonfat Greek Yogurt: Using yogurt binds the flour to it and gives the bagels a delicious and irresistible flavor.
    • Lastly, and egg is completely optional and gives the bagels a bakery feel when you give them an egg wash. You can also add your favorite toppings as desired!

    HOW TO MAKE 2 INGREDIENT BAGELS

    This 2 ingredient bagel recipe couldn’t be any easier. Plus, you don’t even have to chill the dough before baking! Prepare your baking sheet with parchment paper and get your oven warmed up.

    Mix together the flour and yogurt in a large bowl and combine until a dough forms. Then place the dough ball onto a floured surface or in a stand mixer. Continue either kneading the dough by hand or using the dough hook for 3-5 minutes or until it’s not sticky any longer.

    Divide the dough ball into 8 and roll each one out into a log shape. Form a circle by attaching the ends to form a round bagel shape and place it on the baking sheet. Repeat for each dough ball.

    Add an egg wash by brushing the tops with egg whites and bake for 25 minutes. The tops will be golden brown, and the dough will be cooked all the way through when it’s done.

    CAN I USE ALL-PURPOSE FLOUR INSTEAD OF SELF-RISING FLOUR?

    Yes! It’s easy to make the switch from self-rising flour to all-purpose flour. To use all-purpose flour, you will need to use 2 cups of flour and add 1 tablespoon baking powder and 1 teaspoon of salt. Mix together and follow the rest of the instructions as directed.

    How Do I Use The Bagels?

    There are many ways to enjoy these easy 2 ingredient bagels. Don’t be afraid to try out all sorts of ideas. Naturally, you eat them plain when you are heading out the door or just want an easy breakfast or snack.

    You can add some jelly, cream cheese, or fruit if you are craving something sweet. And if you are in the mood for something a little more savory, it’s easy to turn them into a sandwich. Add sausage, ham, bacon, turkey, or any other kind of meat you like. Top with veggies, eggs, seasonings, or whatever you can dream up. They are so versatile; you can eat them in so many ways!

    HOW TO STORE BAGELS?

    Store the bagels in the refrigerator for 3-4 days. They will also last at room temperature for 1 day. No matter where you store them, they should be kept airtight in a container or wrapped in plastic wrap.

    You can also freeze the bagels for 1 month. Just make sure they are protected from the cold. Let them defrost on the counter or in the fridge before eating.

    These bagels can be eaten cold, at room temperature or warmed up. Toast them, or toss them in the microwave if you want them warmed up.

    Print

    Easy 2 Ingredient Bagels

    2 ingredient bagels made with just yogurt and flour are soft, chewy and super easy to make, no boiling needed. They can be Customized with everything bagel seasoning, cheese, sesame seeds, or your favorite bagel add-ins!
    Course Breakfast
    Cuisine American
    Keyword breakfast, easy, healthy, homemade
    Prep Time 5 minutes
    Cook Time 25 minutes
    0 minutes
    Total Time 30 minutes
    Servings 8 servings
    Calories 150kcal

    Equipment

    • Mixing Bowls

    Ingredients

    • 2 cups self-rising flour
    • 2 cups plain non-fat Greek yogurt OR 2 5.3 oz. containers of Greek yogurt
    • 1 egg for glazing (optional)*

    Instructions

    • Preheat the oven to 375. Line a baking sheet with parchment paper or foil (skip for non-stick pans)and set aside.
    • Combine the flour and yogurt in a large bowl until the mixture forms a dough.
    • Knead the dough by hand on a floured surface or in a stand mixer with the dough hook attachment until it forms a ball of dough that is no longer sticky (3-5 minutes).
    • Divide the dough into 8 equal parts. Roll each dough into a log and attach each side of the log to form a round bagel shape. Immediately transfer to the prepared baking sheet.
    • Brush bagels with egg whites and top with your favorite bagel toppings. Bake for 25 minutes or until the top is golden brown.

    Notes

    Egg: The egg is completely optional and gives the bagels a bakery feel when you give them an egg wash.

    Optional Toppings:

    • Everything Bagel Seasoning
    • Cheddar Cheese
    • Sesame Seeds
    • Any of your other favorite bagel toppings

    Nutrition

    Serving: 1bagel | Calories: 150kcal | Carbohydrates: 25g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 26mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Calcium: 63mg | Iron: 1mg

    Sour Cream Coffee Cake

    This Sour Cream Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon pecan topping. You wont be able to stop at just one piece.

    Nothing says brunch like homemade coffee cake!  If you love breakfast/brunch recipes, you may also like Quiche Lorraine, Easy Homemade Scones, andLemon Blueberry Bread.

    Why I Love this Recipe:

    1. Ingredients I have on hand. This recipe uses simple pantry ingredients which makes it perfect for an easy brunch or dessert.

    2. The pecan topping. The topping is where this cake really shines.  It’s layered both inside the cake and on top, adding the best cinnamon sweetness throughout, and the perfect crunch on top.

    3. Enjoy it anytime of day.  The cake is soft and tender without being overly sweet and I feel like it can pass as breakfast, brunch, or even dessert.

    Why is it called coffee cake?

    Coffee cake is a term given to foods that are intended to be eaten with coffee, or other brunch type foods.  Imagine little cakes you would serve at a tea party or having coffee with a group of friends.  There is generally not coffee in the actual cake but it is usually a sweet cake with light streusel or icing.

    How to make Sour Cream Coffee Cake:

    1. Cream butter and sugar. Add egg, sour cream and vanilla and mix.

    2. Add dry ingredients: In a separate bowl whisk together the flour, baking soda and baking powder.  Add dry ingredients to butter mixture and mix just until combined.

    3. Add 1/2 batter to pan.  Make the pecan topping by combining the ingredients in a bowl. Spoon half of the batter into a greased 8×8 pan and smooth into an even bottom layer. Sprinkle half of the pecan topping over the batter.

    5. Add remaining batter.  Spoon remaining batter on top and smooth into an even layer. Sprinkle remaining topping mixture over the top.

    Four process photos for making sour cream coffee cake.

    6. Bake for 35-45 minutes. Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much.  Allow to cool for at least 10 minutes before serving.

    Make Ahead And Freezing Instructions:

    To make ahead: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so it tastes best made fresh!

    A glass pan with a slice of coffee cake being removed from it.

    Consider trying these popular brunch recipes:

    • Cinnamon Roll Cake with Cream Cheese Frosting
    • Apple Coffee Cake
    • Peach Scones
    • Poppy Seed Cake
    • Broccoli Cheese Quiche
    • Lemon Zucchini Bread

    You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

    A slice of sour cream coffee cake on a plate with a fork.

    Print

    Sour Cream Coffee Cake

    This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.
    Course Breakfast, Dessert, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 45 minutes
    Cool 10 minutes
    Total Time 1 hour
    Servings 9
    Calories 300kcal
    Author Lauren Allen

    Ingredients

    • 1/2 cup salted butter 1 stick
    • 1/2 cups granulated sugar
    • 1 large egg
    • 1/2 cup sour cream
    • 1/2 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda

    Topping:

    • 1 cup pecans , chopped
    • 1 teaspoon ground cinnamon
    • 1/4 cup brown sugar

    Instructions

    • Lightly grease an 8×8” baking pan.*
    • Preheat oven to 350 degrees F.
    • Combine topping ingredients together in a bowl. Set aside.
    • In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
    • In a separate bowl whisk together the flour, baking soda and baking powder. 
    • Add dry ingredients to butter mixture and mix just until combined.
    • Spoon half of the batter into your prepared pan and smooth into an even bottom layer. 
    • Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
    • Sprinkle remaining topping mixture over the top.
    • Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs. 
    • Check the mixture about half way through baking –you may want to put a piece of tinfoil over the top to keep the top from browning too much. 
    • Allow to cool for at least 10 minutes before serving.

    Notes

    *Double the recipe for a 9×13” pan and you may need to cook it for about 5 extra minutes.

     

    Make ahead instructions: This cake can definitely be made the morning of or even the night before. Store it on the countertop for 1-2 days or in the refrigerator for up to 5 days. It does dry out easily so tastes best fresh!

    Nutrition

    Calories: 300kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1.1mg

    I originally shared this recipe December 2016. Updated March 2020 with process photos and instructions.

    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    The post Sour Cream Coffee Cake appeared first on Tastes Better From Scratch.

    Creamy Avocado Yogurt Dip

    This creamy avocado yogurt dip is one of the best dips that I have EVER had!  Creamy, healthy, and full of flavor, you won’t be able to get enough!
    Avocados are on sale frequently and have all the flavor plus good stuff to eat often! Enjoy more avocado dips like this California avocado dip that is chunky and full of flavor that makes this another dip to love.

    Creamy Avocado Yogurt Dip

    After being on a 30 hour roadtrip back to Utah, I couldn’t wait to get back into the kitchen! I am trying to choose healthier snacks lately and this dip sounded delicious. You use Greek Yogurt in it which is Fat free! And all of the ingredients in this are amazing. And it was so easy to make. I loved being able to eat this delicious avocado dip with a few whole wheat chips and stay within my calories!

    Ingredients for Avocado Yogurt Dip:

    • Ripe Avocados: Smash them into a bowl mixed with the seasonings and yogurt.
    • Plain Fat-Free Greek Yogurt: Rich and creamy with out the fat is the best way to go when picking the yogurt for this recipe.
    • Garlic: Add garlic in for flavor.
    • Garlic Powder: Tasty seasoning to add a little more garlic.
    • Chopped Fresh Cilantro: Perfect for holding
    • Ground Cumin: An earthly tone and flavoring that is not overpowering.
    • Lime: juice from a fresh lime. 
    • Salt and Ground Black Pepper: Just a pinch!

    How to Make Creamy Avocado Yogurt Dip:

    1. Mix ingredients together: In a medium sized mixing bowl add the avocado and greek yogurt.  Mash until it is combined and to desired consistency.  Add in the garlic, cilantro, cumin, lime.  Mix until smooth.  Salt and Pepper to taste.

    The Recipe Critic Pro Tip:

    Store this avocado yogurt dip in an air tight container and place in the refrigerator for 2 to 3 days long.

    Ripe avocados and Greek Yogurt together making a mashed avocado yogurt dip. What Can I Mix with Avocado?

    This avocado yogurt dip is simple and easy to make. Simply add seasoning to the yogurt and avocados then experiment your favorite seasoning mixes each time you make it. Add a little more spice with paprika, cayenne or red pepper flakes or balsamic vinegar for a savory yogurt and even a hint of lemon juice to sweeten the dip up.

    How Do You Keep Avocados from Turning Brown?

    The citric acid from the lime juice is a strong antioxidant that will help slow the browning process down once it is mixed together. This does not take away all of the browning but it will help eliminate it for at least 1 to 2 days long.

    Try More Delicious Dip Recipes:

    • Seven Layer Dip Cups Recipe
    • Jalapeno Artichoke Dip Recipe
    • Hot Spinach Artichoke Dip

    Creamy avocado dip in a bowl with a chip being dipped in and having a little bit of avocado yogurt dip on a chip.

    Print

    Creamy Avocado Yogurt Dip

    This Creamy Avocado dip is one of the best dips that I have EVER had!  Creamy, healthy, and full of flavor, you won’t be able to get enough!
    Course Appetizer, Snack
    Cuisine American
    Keyword avocdao yogurt dip, avocdao yogurt dip recipe, yogurt dip
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 8 People
    Calories 93kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ripe avocados
    • 1/2 cup plain fat-free Greek yogurt
    • 1 clove garlic minced
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped fresh cilantro
    • 1/4 teaspoon ground cumin
    • Juice of one lime
    • Salt and ground black pepper to taste

    Instructions

    • In a medium sized mixing bowl add the avocado and greek yogurt. Mash until it is combined and to desired consistency. Add in the garlic, cilantro, cumin, lime. Mix until smooth. Salt and Pepper to taste.

    Notes

    Updated on March 26, 2020

    Originally Posted on August 19, 2012

    Nutrition

    Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 244mg | Fiber: 3g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

     

    Buffalo Chicken Wrap

    My favorite Buffalo Chicken Wrap includes juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla. 

    Wraps are so easy to make from home, and they’re more fun to eat then sandwiches, so my family adores them! Some of my other favorite wrap recipes include Chicken Cashew Wraps and Crispy Southwest Wraps.

    Anything with “buffalo” in the name immediately perks my ears up! I love the tangy, spicy flavors in Buffalo wings, buffalo chicken dip, and these Buffalo Chicken Wraps are so fresh and delicious. The spice level is mild because of the other ingredients, so add some hot sauce if you want them spicier.

    How to make Buffalo Chicken Wraps:

    1. Slice chicken breast into several long, thin strips. In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 6 hours).

    2. In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

    A bowl of sliced chicken in buffalo sauce next to a plate of cooked buffalo chicken.

    3. Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

    4. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired!

    The ingredients for buffalo chicken wraps next to a tortilla layered with buffalo chicken and toppings, ready to wrap.

    And the best part about these wraps is how easy they are to make! Less than thirty-minutes and you’ve got a tasty dinner or lunch, ready to go! Also, you can load them up with more veggies than just the ones I listed.

    A buffalo chicken wrap, cut in half, on a plate.

    Consider trying my other wrap recipes:

    • Chicken, Bacon, Avocado Wrap
    • Crispy BBQ Chicken Wrap
    • Honey BBQ Chicken Wrap
    • Crispy Southwest Wrap
    • Chicken Cashew Crunch Wrap
    • Chicken Caesar Wrap

    You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

    Two halves of a buffalo chicken wrap stacked on each other on a white plate.

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    Buffalo Chicken Wrap

    My favorite Buffalo Chicken Wrap includes juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla. 
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4
    Calories 448kcal
    Author Lauren Allen

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 2 Tablespoons olive oil
    • 1/2 cup Frank’s Hot Sauce
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • pinch of salt
    • 4 large flour tortillas
    • 1/2 cup Blue cheese or Ranch dressing
    • 2 cups Romaine lettuces , chopped
    • 1/2 cup carrot , shredded
    • 1/2 avocado , sliced
    • 1/2 cup shredded cheddar cheese

    Instructions

    • Slice chicken breast into several long, thin strips.
    • In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
    • In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes. 
    • Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
    • Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

    Nutrition

    Calories: 448kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1138mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5215IU | Vitamin C: 26.8mg | Calcium: 207mg | Iron: 0.8mg

     

    I originally shared this recipe May 2014. Updated March 2020 with new process photos and instructions.

    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    The post Buffalo Chicken Wrap appeared first on Tastes Better From Scratch.

    Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

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    Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

    Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal.

    A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.

    This recipe will serve 4.

    Course Side Dish
    Cuisine American
    Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta
    Servings 4 people

    Ingredients

    • 3 medium sized potatoes peeled and sliced about 1/8 inch thick
    • ¼ cup green peas
    • ¼ cup corn kernels
    • ¼ cup bell pepper chopped
    • ¼ cup carrots shredded
    • 1 Tbsp green chilies finely chopped (this is optional)
    • 2 Tbsp cilantro chopped

    For white sauce

    • 2 Tbsp olive oil
    • 2 Tbsp all-purpose flour plain flour, maida
    • tsp black pepper
    • ½ tsp red chili flakes adjust to taste
    • ½ cup heavy cream
    • 1 ½ cup milk
    • ½ tsp salt

    Instructions

    Sauce

    • In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
    • Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.

    Assembly

    • Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
    • layer the potatoes evenly in the pan.
    • Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
    • Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
    • Scalloped Potatoes are ready, nice color. Enjoy.

    Notes

    I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.

    You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese

    The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula’s Kitchen.

    Best EVER Ground Beef Tacos

    Ground beef tacos are a quick and easy dinner that your whole family will love! Fill a taco with this tender and juicy beef with all your favorite toppings that will become the best weeknight dinner.

    This ground beef is tasty and full of flavor! Use this ground beef to make several recipes like these easy homemade Navajo tacos. Make the BEST EVER ground beef with this recipe!

    Ground Beef Tacos

    Need an easy family dinner that everyone is going to love?! These ground beef tacos are tender and juicy in every bite plus the ease of making them quickly on a weeknight. Add all your favorite toppings on top of the beef tacos and taste the amazing flavor combination. Perfect for kids to help make in the kitchen and see how easy recipes can be. This was such a flavorful meat that could be made with

    This past week with our family home we have tried making all our meals homemade and from scratch. These ground beef tacos are just what we needed, something fresh, full of flavor and perfect for all ages in our home. My boys helped chop and prepare the tortillas and produce. During this time my girls helped set the table as well as cook the ground beef with me and adding in the simple pantry staple ingredients. This time at home has helped us all to become closer and enjoy family meals again!

    Ground Beef Tacos Ingredients:

    These ingredients are just what your pantry has. My homemade taco seasoning is so easy to make and can have a shelf life of 3 months. It is perfect for this taco recipe and adds just the right amount of seasoning and flavor. Enjoy this quick and easy beef taco recipe with simple ingredients with all the amazing taste!

    • Ground Beef: Lean ground beef is best for less grease and tender meat for these tacos.
    • Homemade Taco Seasoning: This is easy to make and stores for several weeks in an airtight container.
    • Tomato Paste: Thick and rich sauce that adds so much flavor and texture to this beef meat.
    • Water: Helps save time when cooking ground beef and speeds up the process making the beef tender all at the same time.
    • Taco Shells: Personally, I love homemade tortillas or a warmed up tortilla.

    Optional Toppings:

    • Shredded Cheese
    • Lettuce
    • Tomatoes 
    • Olives 
    • Avocado 

    How to Make Ground Beef Tacos:

    1. Cook ground beef: In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. 
    2. Mix in ingredients: Add ingredients for homemade taco seasoning, tomato paste and water.  Stir until combined.  Let it simmer until it starts to thicken, about 5 minutes.
    3. Prepare and serve tacos: Divide evenly into taco shells and top with desired toppings

    The Recipe Critic Pro Tip:

    The best ground beef is 80/20 unless fresh from the market or local farm. 

    Making homemade taco seasoning and adding it to the ground beef after it is cooked then adding in tomato paste and stirred together.

    More Optional Toppings:

    Just adding a few extra toppings can help add even more deliciousness. The ground beef alone is literally the best ground beef that you will ever have. Add in toppings to enjoy more of variety on each taco that is created.

    • Cheese: Change up the cheese with a spicy Mexican blend or just a classic cheddar cheese.
    • Cilantro: A great garnish to top your taco with.
    • Sour Cream: A rich and creamy topping to lighten the taco.
    • Salsa: So many fun salsa flavors like my 5 Minute Mango Salsa or a classic Homemade Salsa.
    • Avocado: Try guacamole or sliced avocados on top.
    • Jalapeños: Add some spice to each taco with some sliced jalapeños fresh or from a jar.
    • Onions: Chop up onions for a crunchy sweetness topping.

    More Delicious Tacos:

    • Smoky Paprika Fish Tacos with an Apple Slaw
    • Baked Chicken Tacos
    • Grilled Spicy Blackened Salmon Tacos with Pineapple Avocado Salsa
    • Blackened Cajun Shrimp Tacos with Avocado Salsa
    • Beefy Baked Tacos

    Five beef tacos on a plate loaded with shredded lettuce, sliced black olives, shredded cheese, tomato slices with lime slices and an avocado sliced on the side.

    Print

    Course Dinner, Main Course
    Cuisine Mexican
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 8 People
    Calories 124kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound lean ground beef
    • Homemade Taco Seasoning
    • 2 Tablespoons tomato paste
    • 1/2 cup water
    • 6-8 taco shells

    Optional Toppings:

    • Shredded Cheese
    • Lettuce
    • Tomatoes
    • Olives
    • Avocado diced

    Instructions

    • In a medium sized skillet over medium high heat add the ground beef and cook and crumble until brown. Add ingredients for homemade taco seasoning, tomato paste and water. Stir until combined. Let it simmer until it starts to thicken, about 5 minutes.
    • Divide evenly into taco shells and top with desired toppings

    Nutrition

    Calories: 124kcal | Carbohydrates: 7g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 92mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

    World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

    This bread recipe is phenomenal. The easiest yeast bread in the world, yet it delivers outstanding results – an Artisan style loaf with the signature crispy crust, and a moist, chewy crumb with big fat holes like sourdough!

    3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

    Phenomenal EASY yeast bread recipe

    This is a  white bread recipe that’s so good yet so simple, beginners will find it a breeze while experienced bakers will appreciate the Artisan bread characteristics of this loaf. With large holes in the crumb like your favourite sourdough bread, a thick, crispy crust and the incredible chew that you get with high quality breads, this is a gold nugget recipe!

    Here’s why it’s so easy:

    • No knead, no stand mixer
    • 3 minutes active effort – you won’t even get your hands dirty
    • Dutch oven (cast iron pot) ideal but not necessary
    • Incredibly forgiving dough, with rise times ranging from 1 hour to 3 days (yes, really, you choose what works for you)
    • Easy but yet no compromise on quality of bread

    You may never buy bread again after trying this!

    Close up showing large holes in slice of artisan style bread made from scratch

    What you need to make this homemade bread recipe

    Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

    No yeast?

    Make this famous Irish Soda Bread – the world’s best bread made with NO YEAST!

    Ingredients in homemade No Knead Artisan style bread

    • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
    • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread. However, this bread is still spectacular made with normal flour too!

    How to make the world’s easiest homemade bread – Artisan style!

    1. Make wet sticky dough – Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!

    How to make homemade bread so easy anyone can do it!

    2. Rise! Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°C) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.

    BETTER FLAVOUR OPTION – Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning!

    Before and after dough rising for no knead bread - crusty artisan style

    3. Preheat oven – 30 minutes before dough has risen, place a dutch oven (cast iron pot) with the lid on in the oven to preheat at 230°C/450°F.

    No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

    Preheating dutch oven in oven for homemade bread

    4. Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

    How to make homemade bread so easy anyone can do it!

    5. Shape the dough – use a dough scraper or anything of similar shape (spatula, cake serve, or large knife) to fold the sides in so it roughly resembles a round disc. Don’t get too hung up on this step – you’ll deform it in the next step!!

    How to make homemade bread so easy anyone can do it!

    6. Slide onto paper – Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper so the seams from the step above are face down, and you have the smooth side up.

    Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape. Do not get too hung up on shape – this bread is supposed to be rustic!

    How to make homemade bread so easy anyone can do it!

    7. Transfer to HOT POT! – Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

    How to make homemade bread so easy anyone can do it!

    See recipe notes for no dutch oven method.

    8. Bake! Bake for 30 minutes with the lid on, then 12 minutes with the lid off.

    Cool on a rack for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue so I learnt this first hand!)

    How to make homemade bread so easy anyone can do it!

    Remember – you can make this bread recipe WITHOUT a dutch oven!

    Artisan style no knead bread in a dutch oven, fresh out of the oven

    Why this bread recipe works – and TIPS!

    • Loose, sticky dough = easier to rise than firmer dough
    • No kneading = rough dough but because the dough is so soft, it puffs up enough to “smooth out” the roughness
    • Why you need a preheated dutch oven for no knead bread – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
    • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven.
    • High heat and preheated pot = rise boost
    • Big holes in the crumb – loose dough, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets.
    • Less flour = looser dough = big bread holes.
    • It is tasty baked immediately, but it’s even tastier after 8+ hours in the fridge!
    • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we make the dough rise first, then refrigerate it.

    Close up of crispy crust of world's easiest yeast bread fresh out of the oven

    Spreading butter on homemade bread

    All the ways to eat this bread!

    Everything you do with bread, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

    Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

    I hope you enjoy this bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x


    Watch how to make it

    World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

    Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

    • 3 cups (390g) flour (, bread or plain/all purpose (Note 1))
    • 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
    • 2 tsp salt (, cooking / kosher salt (Note 3))
    • 1.5cups (375ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))

    Dough shaping

    • 1.5 tbsp flour (, for dusting)
    1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable (see video at X seconds, Note 5).

    2. Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

    3. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I often bake immediately, or refrigerate overnight then bake in the morning.

    4. Preheat oven (Note 7) – Put dutch oven with lid in oven and preheat to 230°C/450°F 30 minutes prior to baking. (Note 8 for no dutch oven)

    5. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.

    6. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
    7. Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip it upside down onto the paper (ie seamside down, smoth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.

    8. Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes.

    9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

    10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

    11. Cool on rack for 10 minutes before slicing.

    MAKE AHEAD:

    • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 30 minutes to take the chill out of it, then bake per recipe.
    • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. This stays more fresh than usual homemade bread.
    • Freeze cooked bread for up to 3 months.

    1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

    2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

    3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt)

    4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

    5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at X seconds and photos above.

    6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. If it’s coldish in your kitchen (22°C/70°F or less) OR it’s not rising (check at 1 hour), then tuck the bowl somewhere warmer, not windy.

    Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

    If dough rises really quickly (eg if you filled the sink up way too much with super hot tap water), then pull bowl out of sink and put in fridge to stop the rise while you wait to preheat the oven.

    7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

    It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheated (I told this is a flexible recipe!!)

    8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

    No dutch oven method – place a 20cm/8” square pan (or similar) in oven while preheating on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf). Boil kettle. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect!

    9. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

    10. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

    11. Nutrition per slice

    Life of Dozer

    Just keeping a close eye on it for me….

    Dozer golden retriever no knead artisan bread

    Good job Dozer. Here’s your treat. Look, I even buttered it for you!

    Dozer golden retriever no knead artisan bread

    The post World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD appeared first on RecipeTin Eats.

    Incredible Easy Bread Recipe – crusty, NO KNEAD

    This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results – an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!

    3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

    Phenomenal EASY bread recipe

    This is a yeast bread recipe that’s so good yet so simple, beginners will find it a breeze while experienced bakers will appreciate the Artisan bread characteristics of this loaf. With large holes in the crumb like your favourite sourdough bread, a thick, crispy crust and the incredible chew that you get with high quality breads, this is a gold nugget recipe!

    Here’s why it’s so easy:

    • No knead, no stand mixer
    • 3 minutes active effort – you won’t even get your hands dirty
    • Dutch oven (cast iron pot) ideal but not necessary
    • Incredibly forgiving dough, with rise times ranging from 1 hour to 3 days (yes, really, you choose what works for you)
    • Easy but yet no compromise on quality of bread

    You may never buy bread again after trying this!

    Close up showing large holes in slice of artisan style bread made from scratch

    What you need to make this homemade bread recipe

    Here’s what you need to make homemade bread from scratch  – yeast, flour, salt and water. Yep, really, that’s it!

    Ingredients in homemade No Knead Artisan style bread

    • Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
    • Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread. However, this bread is still spectacular made with normal flour too!

    How to make the world’s easiest homemade bread – Artisan style!

    1. Make wet sticky dough – Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!

    How to make homemade bread so easy anyone can do it!

    2. Rise! Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°C) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.

    BETTER FLAVOUR OPTION – Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning!

    Before and after dough rising for no knead bread - crusty artisan style

    3. Preheat oven – 30 minutes before dough has risen, place a dutch oven (cast iron pot) with the lid on in the oven to preheat at 230°C/450°F.

    No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

    Preheating dutch oven in oven for homemade bread

    4. Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

    How to make homemade bread so easy anyone can do it!

    5. Shape the dough – use a dough scraper or anything of similar shape (spatula, cake serve, or large knife) to fold the sides in so it roughly resembles a round disc. Don’t get too hung up on this step – you’ll deform it in the next step!!

    How to make homemade bread so easy anyone can do it!

    6. Slide onto paper – Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper so the seams from the step above are face down, and you have the smooth side up.

    Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape. Do not get too hung up on shape – this bread is supposed to be rustic!

    How to make homemade bread so easy anyone can do it!

    7. Transfer to HOT POT! – Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

    How to make homemade bread so easy anyone can do it!

    See recipe notes for no dutch oven method.

    8. Bake! Bake for 30 minutes with the lid on, then 12 minutes with the lid off.

    Cool on a rack for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue so I learnt this first hand!)

    How to make homemade bread so easy anyone can do it!

    Remember – you can make this bread recipe WITHOUT a dutch oven!

    Artisan style no knead bread in a dutch oven, fresh out of the oven

    Why this bread recipe works – and TIPS!

    • Loose, sticky dough = easier to rise than firmer dough
    • No kneading = rough dough but because the dough is so soft, it puffs up enough to “smooth out” the roughness
    • Why you need a preheated dutch oven for no knead bread – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
    • Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven.
    • High heat and preheated pot = rise boost
    • Big holes in the crumb – loose dough, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets.
    • Less flour = looser dough = big bread holes.
    • It is tasty baked immediately, but it’s even tastier after 8+ hours in the fridge!
    • Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we make the dough rise first, then refrigerate it.

    Spreading butter on homemade bread

    All the ways to eat this bread!

    Everything you do with bread, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

    Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

    I hope you enjoy this bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x


    Watch how to make it

    Incredible Easy Bread Recipe – crusty, Artisan, NO KNEAD

    Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

    • 3 cups (390g) flour (, bread or plain/all purpose (Note 1))
    • 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
    • 2 tsp salt (, cooking / kosher salt (Note 3))
    • 1.5cups (375ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))

    Dough shaping

    • 1.5 tbsp flour (, for dusting)
    1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable (see video at X seconds, Note 5).

    2. Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

    3. Optional – refrigerate for flavour development: At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I often bake immediately, or refrigerate overnight then bake in the morning.

    4. Preheat oven (Note 7) – Put dutch oven with lid in oven and preheat to 230°C/450°F 30 minutes prior to baking. (Note 8 for no dutch oven)

    5. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.

    6. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the out edges inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
    7. Transfer to paper: Slide a large piece of parchment/baking paper next to the dough, then flip it upside down onto the paper (ie seamside down, smoth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.

    8. Take chill out of dough – if you refrigerated dough per step 3, leave it on the counter for 20 minutes.

    9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

    10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

    11. Cool on rack for 10 minutes before slicing.

    MAKE AHEAD:

    • Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 30 minutes to take the chill out of it, then bake per recipe.
    • Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. This stays more fresh than usual homemade bread.
    • Freeze cooked bread for up to 3 months.

    1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

    2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

    3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt)

    4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

    5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at X seconds and photos above.

    6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. If it’s coldish in your kitchen (22°C/70°F or less) OR it’s not rising (check at 1 hour), then tuck the bowl somewhere warmer, not windy.

    Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

    If dough rises really quickly (eg if you filled the sink up way too much with super hot tap water), then pull bowl out of sink and put in fridge to stop the rise while you wait to preheat the oven.

    7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

    It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheated (I told this is a flexible recipe!!)

    8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

    No dutch oven method – place a 20cm/8” square pan (or similar) in oven while preheating on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf). Boil kettle. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect!

    9. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

    10. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

    11. Nutrition per slice

    Life of Dozer

    Just keeping a close eye on it for me….

    Dozer golden retriever no knead artisan bread

    Good job Dozer. Here’s your treat. Look, I even buttered it for you!

    Dozer golden retriever no knead artisan bread

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