Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.

Course Dessert

Cuisine Amercian

Total Cost ($5.59 recipe / $0.69 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 6 crackers dipped per person

Calories 384kcal

Author Jess – Budget Bytes

Equipment

• 9'' Cast Iron Skillet

Ingredients

• 1 ½ cups semi-sweet chocolate chips $2.22
• ½ cup white chocolate chips $1.42
• 1 cup mini marshmallows $0.84
• ½ box Graham crackers $1.11

Instructions

• Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
• Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
• Top with mini marshmallows.
• Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
• Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
• Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’mores Dip appeared first on Budget Bytes.

What is Key Lime Pie?

Is Key lime pie supposed to be yellow or green?

Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!

Storage Instructions

Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

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Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn't be any easier to make!

Course Dessert

Cuisine Amercian

Total Cost ($8.19 recipe / $0.54 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 15 bars, 1 square per person

Calories 373kcal

Author Jess – Budget Bytes

Ingredients

Crust Ingredients

• 15 ritz crackers* $0.55
• 9 sheets of Graham crackers (1 package)** $0.74
• 4 Tbsp unsalted butter $0.49
• 3 Tbsp brown sugar $0.09

Filling Ingredients

• 2 Tbsp cornstarch $0.10
• 2 Tbsp cold water $0.00
• 1 lime, zest + juice*** $0.25
• ¾ cup lime juice $0.49
• ¼ cup full fat Greek yogurt $1.02
• 2 14 oz. cans sweetened condensed milk $4.46

Instructions

• In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
• Pulse until well-combined, but not too fine!
• Press crust evenly into parchment-lined 9×13” baking dish.
• Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
• Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
• Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
• Pour key lime filling on top of pre-baked crust.
• Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
• Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

See how we calculate recipe costs here.

Notes

*About one and a half “fresh stacks” of Ritz Crackers

**One sheet of graham crackers equals 4 crackers per sheet.

***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!

****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.

 

Nutrition

Serving: 1square | Calories: 373kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Sodium: 319mg | Fiber: 1g

how to make Key Lime Pie Bars – step by step photos

In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.

Pulse until well combined, but not too fine!

Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.

Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.

Whisk all key lime filling ingredients together in a large mixing bowl until smooth.

Pour key lime filling on top of pre-baked crust.

Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.

Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!

The post Key Lime Pie Bars appeared first on Budget Bytes.

Why Make Zucchini Bread?

If you’re wondering what’s all the hype about zucchini bread, let me fill you in. Zucchini has a fairly neutral flavor and adapts very well to the warm spices, like cinnamon and vanilla, in this recipe. So it ends up being the perfect way to incorporate a green vegetable into a delicious homemade bread recipe. And because zucchini contains over 90% water it also makes this zucchini bread super moist and irresistible!

Do You Peel the Zucchini Before Grating It?

You don’t have to worry about peeling the zucchini before grating it, saving you another extra step. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

Storing Leftovers

This homemade zucchini bread makes the best grab-n-go breakfast! To store leftovers make sure the bread is completely cooled after baking, then cut it into thick slices. Place the zucchini bread in an airtight container or a gallon-sized storage bag in the fridge for up to 4 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.

If muffins are more your jam, don’t worry…this recipe also makes perfect, smaller-sized Zucchini Muffins!

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Zucchini Bread

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!

Course Breakfast, Dessert, Snack

Cuisine American

Total Cost $4.96 recipe / $0.41 serving

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Calories 234kcal

Author Marsha – Budget Bytes

Equipment

• Metal Loaf Pan

Ingredients

• 2 cups grated zucchini* (about 1 lb.) $1.49
• 2 large eggs $0.33
• 1/2 cup granulated sugar $0.20
• 1/2 cup dark brown sugar $0.28
• 1/3 cup sweetened applesauce $0.18
• 1/4 cup cooking oil $0.16
• 1 tsp vanilla extract $0.50
• 2 cups all-purpose flour $0.40
• 1 tsp baking powder $0.06
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.04
• 1 tsp cinnamon $0.10
• 1/2 cup chopped walnuts (optional) $1.20

Instructions

• Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini and set it to the side. You’ll need roughly 2 cups of grated zucchini.
• In a large mixing bowl, whisk together the eggs, white sugar, brown sugar, applesauce, oil, and vanilla extract until well combined.
• Add the grated zucchini to the bowl and stir until well combined.
• Now in a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
• Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.
• Add the chopped walnuts to the bowl and gently fold them into the batter until just combined.
• Grease a 8.5"x4.5" loaf pan with butter, then add the batter evenly into the pan.
• Bake the zucchini bread in the preheated oven for 60 minutes or until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
• Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

See how we calculate recipe costs here.

Notes

*If you have extra-large zucchini you may need to squeeze out a little bit of the excess water after it’s grated. Extremely large zucchini tend to have an even higher water content than medium-large sized zucchini.

Nutrition

Serving: 1slice | Calories: 234kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Sodium: 193mg | Fiber: 1g

How to Make Zucchini Bread – Step by Step Photos

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate 2 cups of grated zucchini and set it to the side.

In a large mixing bowl, whisk together 2 eggs, 1/2 cup granulated white sugar, 1/2 cup dark brown sugar, 1/3 cup sweetened applesauce, 1/4 cup cooking oil, and 1 tsp vanilla extract until well combined.

Add the grated zucchini to the bowl and stir until well combined.

Now in a separate mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until combined.

Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.

Add 1/2 cup chopped walnuts to the bowl and gently fold them into the batter until just combined.

Grease a 8.5″x4.5″ loaf pan with butter, then add the batter evenly into the pan.

Bake the zucchini bread in the preheated oven for 60 minutes or until it’s deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).

Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

More Zucchini Recipes

Baked Zucchini Fries

$3.81 recipe / $0.76 serving

Lemon Pepper Zucchini

$1.98 recipe / $0.50 serving

Zucchini Slice

$5.31 recipe / $0.66 serving

Charred Corn and Zucchini Salad

$3.92 recipe / $0.98 serving

The post Zucchini Bread appeared first on Budget Bytes.

Making The Strawberry Puree

The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!

Strawberry Cream Cheese Frosting

The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.

How to Store Strawberry Cake

You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!

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Strawberry Sheet Cake

This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting. Perfect for any occasion!

Course Dessert

Cuisine American

Total Cost $11.72 recipe / $0.78 serving

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 15 slices

Calories 526kcal

Author Marsha – Budget Bytes

Equipment

• Food Processor
• Hand Mixer

Ingredients

Strawberry Puree

• 1 lb. fresh strawberries $2.50
• 2 Tbsp granulated sugar $0.05
• pinch of salt $0.02

Cake

• 2 3/4 cup all-purpose flour $0.60
• 2 tsp baking powder $0.12
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.02
• 1 1/2 cups granulated sugar $0.60
• 3/4 cup vegetable oil $0.45
• 4 large eggs $0.66
• 2 tsp vanilla extract $1.00
• 3 oz. strawberry gelatin $1.00
• 3/4 cup strawberry puree $0.00
• 1 cup whole milk $0.20

Strawberry Frosting

• 8 oz. cream cheese, softened $1.89
• 1/2 cup salted butter, softened $1.07
• 3 cups powdered sugar $1.02
• 1 tsp vanilla extract $0.50
• 1/4 cup strawberry puree $0.00

Instructions

• Preheat the oven to 350°F and start by making the strawberry puree. Wash, remove the stems, and quarter the strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
• Add the pureed strawberries along with 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree. Transfer the reduced strawberry puree to a bowl and allow it to cool.
• While the strawberries are simmering, in a large bowl whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, and salt).
• In a separate large bowl, whisk together the granulated sugar, vegetable oil, eggs (2 at a time) and vanilla extract until well combined.
• Now add in the strawberry gelatin and ¾ cups of the strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
• Next add the dry ingredients to the same bowl as the wet ingredients and pour in the milk. Stir together until just combined. Be careful not to overmix at this point.
• Pour the batter into a greased 9×13” baking dish and bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
• To make the frosting, combine the cream cheese and salted butter in a large bowl using a handheld mixer until smooth. Then add the powdered sugar (1 cup at a time), vanilla extract, and ¼ cup of the strawberry puree. Blend together until creamy and smooth.
• Once the cake has cooled, spread the fresh strawberry frosting on top. Feel free to garnish with extra fresh strawberries (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*Make sure your cream cheese and butter are softened at room temperature before mixing them together.

Nutrition

Serving: 1slice | Calories: 526kcal | Carbohydrates: 72g | Protein: 6g | Fat: 24g | Sodium: 339mg | Fiber: 1g

How to Make Strawberry Sheet Cake – Step by Step Photos

Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.

Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.

Transfer the reduced strawberry puree to a bowl and allow it to cool.

While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.

Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).

Next add the dry ingredients to the same bowl as the wet ingredients.

Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.

Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.

Remove the cake from the oven and allow it to cool completely at room temperature before frosting.

To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.

Blend together with the hand mixer until creamy and smooth.

Once the cake has cooled, spread the fresh strawberry frosting on top.

Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!

More Delicious Cake Recipes

Banana Cake

$10.80 recipe / $0.72 serving

Hummingbird Cake

$15.67 recipe / $1.31 serving

Texas Sheet Cake

$11.27 recipe / $0.75 serving

No Bake Strawberry Cheesecake for Two

$3.68 recipe / $1.84 serving

The post Strawberry Sheet Cake appeared first on Budget Bytes.

What Are Strawberry Cookies?

These strawberry cookies are a sort of cross between chocolate chip cookies and strawberry muffin tops. They’re richly flavored with salted butter, white and light brown sugar, and vanilla extract. The fresh strawberry pieces add tons of bright flavor and a unique texture, and the white chocolate chips add pops of sweetness.

Storage Instructions

Store strawberry cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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Strawberry Cookies

Strawberry cookies are tender, sweet, and full of fresh strawberry flavor. These cookies are the real deal– no artificial colors or flavors!

Course Dessert

Cuisine American

Total Cost ($5.61 recipe / $0.35 serving)

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 cookies (2-ounce scoop)

Calories 207kcal

Author Jess – Budget Bytes

Equipment

• Hand Mixer
• Baking Sheet

Ingredients

• 1 cup fresh strawberries, brunoised (diced very small) $2.13
• 1 tsp lemon juice $0.02
• 8 Tbsp salted butter $0.94
• 1 cup light brown sugar $0.68
• 1/2 cup granulated sugar $0.17
• 1 large egg $0.12
• 1 tsp vanilla extract $0.65
• 2 cups all-purpose flour $0.24
• 1 tsp sea salt $0.05
• 1 tsp baking powder $0.04
• 1/4 cup white chocolate chips $0.57

Instructions

• Preheat the oven to 350°F. Toss the diced strawberries and lemon juice together and let them sit while you prep the rest of the cookie dough.
• Cream both sugars and room-temperature butter together using your hand mixer on low speed.
• Add the egg and vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.
• Then, add the flour, salt, and baking powder to a mixing bowl and whisk dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.
• Strain the strawberries, discarding the juice.* Gently fold in strawberries and white chocolate chips into the cookie dough.**
• With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies!

See how we calculate recipe costs here.

Notes

*Add that strawberry lemon juice to some iced tea and you’ve got yourself a fancy mocktail!

**Reserve a few extra white chocolate chips per cookie to put into the top before you bake. This little trick helps them turn out extra pretty!

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Sodium: 228mg | Fiber: 1g

how to make Strawberry Cookies – step by step photos

Preheat the oven to 350°F. Toss 1 cup diced strawberries and 1 tsp lemon juice together and let them sit while you prep the rest of the cookie dough.

Cream 1 cup light brown sugar, 1/2 cup granulated sugar, and 8 Tbsp room-temperature butter together using your hand mixer on low speed.

Add 1 large egg and 1 tsp vanilla extract to the creamed butter and sugars. Whisk or mix on low until consistent.

Then, add 2 cups all-purpose flour, 1 tsp sea salt, and 1 tsp baking powder to a mixing bowl and whisk dry ingredients together. Adding a spoonful or so at a time, slowly mix in all of your dry ingredients with the wet ingredients until a consistent dough forms.

Strain the strawberries, discarding the juice. Gently fold in strawberries and 1/4 cup white chocolate chips into the cookie dough.

With a 2-ounce scoop, drop cookie dough balls 2-3 inches apart on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, depending on how crispy or chewy you like your cookies!

Enjoy the taste of summer with these chewy strawberry cookies!

More Strawberry Recipes

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

No Bake Strawberry Cheesecake for Two

$3.68 recipe / $1.84 serving

White Chocolate Strawberry Scones

$3.29 recipe / $0.41 each

Strawberry Shortcake with Homemade Biscuits

$6.63 recipe / $0.83 serving

The post Strawberry Cookies appeared first on Budget Bytes.

This creamy, rich Banana Cake is dessert, it’s breakfast, it’s the treat we all need and deserve! The best part? This cake is so easy to make, and I bet you have most- if not all- of the ingredients already on hand!

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Banana Cake

When life hands you overripe bananas about to meet their doom, make this budget-friendly Banana Cake instead!

Course Dessert

Cuisine American

Total Cost ($10.80 recipe / $0.72 slice)

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 15 slices (1 slice per serving)

Calories 513kcal

Author Jess – Budget Bytes

Equipment

• Hand Mixer

Ingredients

Cake Ingredients:

• 3 cups sifted all-purpose flour $0.45
• 1 1/2 tsp baking soda $0.06
• 1/2 tsp cinnamon $0.08
• 1/2 tsp salt $0.01
• 1 tsp lemon juice $0.01
• 3 very ripe bananas, mashed $0.81
• 1 cup granulated sugar $0.34
• 1/2 cup light brown sugar $0.34
• 3 eggs, room temperature $0.47
• 3/4 cup unsalted butter $1.89
• 2 tsp vanilla extract $1.30
• 1 1/2 cups milk $0.27

Frosting Ingredients:

• 8 oz. cream cheese, softened to room temperature $1.86
• 8 Tbsp unsalted butter (1 stick), room temperature $0.94
• 3 cups powdered sugar $1.02
• 1 tsp vanilla extract $0.65
• 1 tsp lemon juice $0.01

Garnish:

• 2 Tbsp crushed walnuts $0.29

Instructions

• Preheat the oven to 350°F (177°C) and grease a 9×13” baking dish. Whisk the flour, baking soda, cinnamon, and salt together. Set aside.
• Mash the bananas and lemon juice with a fork and set aside.
• Using a handheld mixer, beat the butter and sugars on high speed until creamy, about 2 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.
• Add the eggs and the vanilla to sugar/butter mixture. Beat on medium speed until combined.
• Then, add the mashed bananas.
• With the mixer on low speed, using your free hand, add 1/3 of the dry ingredients and 1/3 of the milk, back and forth until all ingredients are fully mixed in. Do not overmix. The batter will be slightly thick and a little lumpy from the bananas.
• Spread batter into the buttered pan and bake for 45–50 minutes. When you insert a toothpick in the center and it comes out clean, you know your cake is done! If you notice the cake is browning very quickly, test it with the toothpick and cover loosely with aluminum foil for the remainder of the bake time if it’s not quite done.
• To make your frosting, combine all frosting ingredients in a large mixing bowl and mix with your handheld mixer until completely creamy and smooth.
• Allow cake to cool completely (on the countertop it took my cake about an hour) before frosting. Frost and enjoy with an extra sprinkle of crushed walnuts on top!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 513kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Sodium: 263mg | Fiber: 1g

how to make Banana Cake – step by step photos

Preheat the oven to 350°F (177°C) and grease a 9×13” baking dish. Whisk 3 cups sifted all-purpose flour, 1 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt together. Set aside.

Mash 3 very ripe bananas and 1 tsp lemon juice with a fork and set aside.

Using a handheld mixer, beat 3/4 cup unsalted butter, 1 cup granulated sugar, and 1/2 cup light brown sugar on high speed until creamy, about 2 minutes. Scrape down the sides of the mixing bowl with a rubber spatula as needed.

Add 3 room temperature eggs and 2 tsp vanilla extract to the sugar/butter mixture. Beat on medium speed until combined.

Then, add the mashed bananas.

With the mixer on low speed, using your free hand, add 1/3 of the dry ingredients and 1/2 cup of the milk, back and forth until all ingredients are fully mixed in (1 1/2 cups of milk total). Do not overmix. The batter will be slightly thick and a little lumpy from the bananas.

Spread batter into the buttered pan and bake for 45–50 minutes. When you insert a toothpick in the center and it comes out clean, you know your cake is done! If you notice the cake is browning very quickly, test it with the toothpick and cover loosely with aluminum foil for the remainder of the bake time if it’s not quite done.

To make your frosting, combine all 8 oz. room temperature cream cheese, 8 Tbsp room temperature unsalted butter, 3 cups powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon juice in a large mixing bowl and mix with your handheld mixer until completely creamy and smooth.

Allow cake to cool completely (on the countertop it took my cake about an hour) before frosting. Frost and sprinkle with 2 Tbsp crushed walnuts!

There’s no better use for overripe bananas than this delicious banana cake!

More Delicious Cake Recipes

Strawberry Sheet Cake

$11.72 recipe / $0.78 serving

Texas Sheet Cake

$11.27 recipe / $0.75 serving

Hummingbird Cake

$15.67 recipe / $1.31 serving

Lemon Pound Cake

$4.85 recipe / $0.40 serving

The post Banana Cake appeared first on Budget Bytes.

As someone who has a major interest in vegan and gluten-free options, let me tell you, this sorbet checks all the boxes and does not disappoint! It’s naturally gluten-free, vegan, and brings the summertime vibes year round. It will keep in your freezer in an air-tight container for up to one month without losing any quality. (But, trust me, all restraint goes out the window once you try this sorbet. I don’t see any leftovers in your future!)

What is Sorbet?

Sorbet is a frozen dessert made from blended fruit, juice or water, and sugar (though in this case, I’m using maple syrup to achieve a “chewier” and less icy texture.) It is typically fat-free (but if you choose to make an avocado sorbet, please invite me over), and it’s considered a great palate cleanser in multi-course meals. This sorbet recipe is smooth and has a great mouthfeel, a bit creamier and less icy due to the frozen banana addition!

Sherbet Vs. Sorbet

The main difference between sherbet and sorbet is that sherbet contains dairy, whereas sorbet does not. Sherbet has a creamier and slightly less icy texture, but the fruit flavors may be less pronounced. A great bonus is that sorbet is vegan!

Flavor Variations

The great thing about this sorbet recipe is how adaptable it is. Swap out the mango for any of these frozen fruits:

• Strawberries
• Blueberries
• Açai berry
• Pitted cherries
• Pineapple chunks
• Raspberries
• Blackberries
• Dragon fruit
• Peaches

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Sorbet

Made with simple and budget-friendly ingredients, this sorbet recipe is endlessly customizable and ridiculously delicious.

Course Dessert

Cuisine American

Total Cost $4.43 recipe / $0.88 serving

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 5 (3-ounce) scoops

Calories 108kcal

Author Jess – Budget Bytes

Equipment

• Large Blender

Ingredients

• 2 cups frozen mango chunks $2.98
• 1/4 cup real maple syrup $1.07
• 1 Tbsp lemon juice $0.05
• 1-2 very ripe frozen bananas (about 1 cup diced) $0.33

Instructions

• Gather frozen mango chunks, maple syrup, lemon juice, and frozen banana.
• Blend the mango, maple, lemon juice, and banana in a blender on high.
• Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy. Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.
• Pour the sorbet batter into a freezer-safe bowl or dish (preferably one that has an air-tight lid).
• Cover and freeze sorbet for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1(3-ounce) scoop | Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Sodium: 2mg | Fiber: 2g

how to make Sorbet – step by step photos

Gather 2 cups frozen mango chunks, 1/4 cup real maple syrup, 1 tablespoon lemon juice, and 1 cup of frozen banana.

Blend 2 cups frozen mango chunks, 1/4 cup real maple syrup, 1 tablespoon lemon juice, and 1 cup of frozen banana in a blender on high.

Stop periodically to scrape the sides of your blender down, pushing the fruit towards the blade, then blend again until completely smooth and creamy.

Do not add water! Just keep stopping and scraping to achieve the creamy, dense texture of this sorbet.

Pour the sorbet batter into a freezer-safe bowl or dish (preferably one that has an air-tight lid).

Cover and freeze sorbet for approximately 1 hour, until it is not quite rock hard just soft enough to scoop with an ice cream scoop or spoon. Enjoy!

Make the sorbet of your dreams come true with this simple recipe!

More Dessert Recipes

Easy Lemon Cream Pie

$4.26 recipe / $0.53 per slice

No-Churn Strawberry Ice Cream

$6.60 recipe / $0.94 serving

Jello Salad

$7.87 recipe / $1.12 serving

Limber

$4.57 recipe / $0.76 serving

The post Sorbet appeared first on Budget Bytes.

The only thing I love more than celebrating ‘Merica and honoring our veterans is berries being in season! I pretty much refuse to buy berries when they aren’t in season because the quality is never as good and they are never quite as budget-friendly. I’m also a sucker for nostalgia and I feel like there was always a whipped cream fruit salad variation at all of my family gatherings growing up, probably because fruit salads require almost zero prep and they are always a crowd pleaser! This one is extra special because it brings the patriotic vibes, too.

What is Red, White, and Blue Fruit Salad?

This patriotic fruit salad utilizes red, white, and blue fruits to create a colorful display fit for Independence Day or Memorial Day (or anytime I’m craving a refreshing and fun fruit salad). Strawberries represent the red, bananas and apples represent the white, and blueberries represent the blue. I added a little bit of crunch with some walnuts for texture. Topped off with some classic Cool Whip, this is one refreshing salad that’s a great BBQ side dish or dessert.

How To Store Leftovers

This fruit salad can be prepared up to 24 hours before you plan to serve it, although the tender berries may shed some juices as they sit and the bananas and apples may brown a bit. To achieve true fireworks, prepare just before your company arrives! It will keep for up to 3 days in the refrigerator.

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Red White and Blue Fruit Salad

This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!

Course Salad

Cuisine American

Total Cost ($11.74 recipe / $1.46 serving)

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 8 people (about 1 cups each)

Calories 157kcal

Author Jess – Budget Bytes

Ingredients

• 2 bananas $0.46
• 2 cups quartered strawberries $2.50
• 1 diced apple $1.00
• 2 cups blueberries (1 pint) $2.99
• 2 tsp. sugar $0.01
• ½ cup walnut pieces $2.64
• 1 cup mini marshmallows $1.00
• 1 cup Cool Whip $1.14

Instructions

• Dice bananas into ¼ inch pieces, quarter strawberries, core and dice the apple, gather walnut pieces, blueberries and mini marshmellows.
• Toss bananas, strawberries, apple, and blueberries in a big mixing bowl with sugar.*
• Fold in walnut pieces and mini marshmallows to sugared fruits and toss to combine.
• Top each serving with a generous dollop of Cool Whip or homemade whipped cream and extra walnut pieces.

See how we calculate recipe costs here.

Notes

*The sugar will make your berries glisten and will slow down the apples from browning!

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Sodium: 13mg | Fiber: 3g

how to make Red, White, and Blue Fruit Salad – step by step photos

Dice 2 bananas into ¼ inch pieces; quarter 2 cups of strawberries; core and dice 1 apple; and gather ½ cup walnut pieces, 2 cups of blueberries and 1 cup of mini marshmallows.

Toss the 2 diced bananas, 2 cups of quartered strawberries, 1 diced apple, and 2 cups of blueberries in a big mixing bowl with 2 tsp sugar.

Fold in ½ cup walnut pieces and 1 cup mini marshmallows to sugared fruits and toss to combine.

Top each serving with about 1 Tbsp of Cool Whip and extra walnut pieces.

This easy-to-make red white and blue fruit salad will be the star of your July 4th BBQ!

I would like to express my endless gratitude for the veterans who have sacrificed their lives while defending our country and their families.

More Summery Desserts

Key Lime Pie Bars

$8.19 recipe / $0.54 serving

Easy Lemon Cream Pie

$4.26 recipe / $0.53 per slice

No Bake Strawberry Cheesecake for Two

$3.68 recipe / $1.84 serving

Sorbet

$4.43 recipe / $0.88 serving

The post Red White and Blue Fruit Salad appeared first on Budget Bytes.

What is An Orange Julius?

Orange Julius is a refreshing and creamy orange drink made with orange juice, milk, sugar, vanilla, and egg whites which create a super frothy texture. The drink was invented by Julius Freed at his Los Angeles juice stand in 1926 and has been a summertime favorite ever since. The drink grew in popularity over the years and was even deemed the official drink of the 1964 World’s Fair Exposition. In the decades since it has become a staple in shopping malls and on Dairy Queen’s menu. Today’s it’s usually made without egg white, but it’s still just as dreamy and creamy as ever. And the best part? You don’t have to shell out $6 per Julius at an ice cream stand because these deliciously creamy citrus drinks are so easy to make at home!

Can You Make Orange Julius with Orange Juice?

The recipe below uses frozen orange juice concentrate to deliver a really strong orange flavor while keeping the smoothie thick and rich. You can substitute about 2 cups of fresh orange juice in place of the orange juice concentrate, but it will make the Julius much less thick and the flavor will not be as bold. For the richest, boldest flavor, definitely buy orange juice concentrate. The remainder of the can can be easily stored in your freezer for your next Orange Julius, so it’s worth purchasing!

Orange Julius Variations

I love a simple classic Orange Julius, but there are so many fun ways you can change the recipe to make it your own. Here are some other ingredients you can add to an Orange Julius for variety:

• Fruity Flavors: Try adding banana, mango, or pineapple for a tropical twist, or strawberries for a summery flavor.
• Vegan Orange Julius: Make it vegan by replacing the whole milk with canned light coconut milk (not the kind in a carton that is intended as a milk substitute).
• Protein Julius: Turn it into a protein smoothie by adding vanilla Greek yogurt or your favorite vanilla protein powder.
• Green Julius: Add a handful or two of baby spinach to make a creamy, citrusy, green smoothie.
• Boozy Orange Julius: Add vodka or rum to make a fun “adult” Orange Julius.

Print

Orange Julius

This perfect Orange Julius recipe is refreshing, easy to-make, and packed with creamy citrus flavor for a quick summer treat or healthy snack.

Course Beverage, Breakfast, Dessert

Cuisine American

Total Cost $1.87 recipe / $0.94 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 (12oz. each)

Calories 253kcal

Author Beth – Budget Bytes

Equipment

• Large Blender

Ingredients

• 1/2 cup frozen orange juice concentrate $1.16
• 1 cup whole milk $0.20
• 1 tsp vanilla extract $0.45
• 3 Tbsp granulated sugar $0.06
• 1 cup ice $0.00

Instructions

• Place all of the ingredients in a blender and blend until smooth and frothy.
• If your Orange Julius is not thick enough, add more ice. If the Julius is too thick, add a little water or milk and blend again until you reach the desired consistency. Serve immediately and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 12oz | Calories: 253kcal | Carbohydrates: 49g | Protein: 6g | Fat: 4g | Sodium: 58mg | Fiber: 1g

How to Make An Orange Julius – Step by Step Photos

Add ½ cup frozen orange juice concentrate, 1 cup whole milk, 1 tsp vanilla extract, 3 Tbsp granulated sugar, and 1 cup ice to a blender.

Blend everything together until it is smooth and frothy. Adjust the consistency of your Orange Julius by adding more ice to make it thicker or adding a little water or milk to thin it out.

Pour the homemade Orange Julius into a large glass and enjoy immediately!

More Smoothie Recipes

Mixed Berry Smoothie

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Peanut Butter Banana Smoothie

$0.71 each

Chocolate Coffee Breakfast Smoothie

$0.84 each

Green Smoothie

$6.21 recipe / $0.78 serving

The post Orange Julius appeared first on Budget Bytes.

How To Grate Your Carrots

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

Course Breakfast

Cuisine American

Total Cost $4.55 recipe / $0.45 serving

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 10 muffins

Calories 314kcal

Author Marsha – Budget Bytes

Equipment

• Muffin Pan
• Mixing Bowls
• Box Grater

Ingredients

• 2 cups finely grated carrots (3-4 large carrots) $0.57
• 2 large eggs $0.33
• 1/2 cup dark brown sugar $0.28
• 1/2 cup granulated sugar $0.20
• 1/3 cup sweetened applesauce $0.18
• 1/2 cup cooking oil $0.32
• 1 tsp vanilla extract $0.50
• 1 1/2 cups all-purpose flour $0.30
• 1 tsp baking powder $0.06
• 1/2 tsp baking soda $0.02
• 1/2 tsp salt $0.04
• 1 tsp cinnamon $0.10
• 1/4 tsp ground nutmeg $0.05
• 1/2 tsp ground ginger $0.05
• 3/4 cup golden raisins $1.49
• 1 Tbsp turbinado sugar* $0.06

Instructions

• Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
• In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
• Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
• In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
• Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
• Add the raisins to the bowl and fold them into the batter until just combined.
• Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
• Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g

How to Make Carrot Cake Muffins – Step by Step Photos

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Divide the batter between ten well-greased or lined muffin wells.

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

More Delicious Muffin Recipes

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Homemade Blueberry Muffins

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Chocolate Banana Muffins

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Pumpkin Muffins

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The post Carrot Cake Muffins appeared first on Budget Bytes.