KETO PIE CRUST | VEGAN LOW CARB PIE CRUST RECIPE

It’s not easy to make a healthy pie crust. At least when you’re creating your own recipe. It took a few trial and errors to land this perfect Keto Pie Crust. It was well worth the effort–and guess what? No rolling required!

When following a keto diet, most recipes that call for a crust are just made crustless. Say that tactic goodbye and start using this Keto Pie Crust instead. It I guarantee it will make those recipes that call for a crust, much more satisfying.

KETO PIE CRUST
KETO PIE CRUST

KETO PIE CRUST | A KETO & VEGAN PIE CRUST RECIPE

Eating keto can be tough sometimes. It calls for a strict focus, especially at first, since there can be quite a few details to remember and include. However, it gets easier the more you learn about it and the more you find recipes like this Keto Pie Crust to make certain food more appealing.

WHY IS THIS THE BEST KETO PIE CRUST RECIPE EVER?

Do you know what special about this recipe?No rolling out the dough.Yes But it’s an exercise in frustration for me.So this super easy pie crust is one where you just mix up a bunch of ingredients in a bowl, and then you start patting.Which is also a great time to get kids involved, and I just think holiday cooking is so much more fun with kids.

Looking for a great filling for this pie crust? Use my Keto French Silk Pudding and make a delicious, low carb French Silk Pie

KETO PIE CRUST 2
KETO PIE CRUST 2
KETO PIE CRUST 3
KETO PIE CRUST 3

If you were trying to stick to your keto diet during the holidays, this Keto Pie Crust will help. It definitely makes the idea of not eating traditional pie much easier. It’s a “must try” kind of recipe.

Keto Pie Crust

This 3-ingredient pat out Keto Pie Crust recipe is a keto dieters dream! No need to make crustless pies in order to keep it low carb. It’s completely keto and vegan. 

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Course

Desserts

Cuisine

 American

Servings

 8

Calories:

137 kcal

Author:

Zeeshan

Keyword: Best Pie Crust Recipe, Gluten Free Dessert Recipes, Gluten Free Pie Crust, Homemade Pie Crust, Keto Pie Crust, Low Carb Dessert Recipes, Low Carb Pie Crust, Pie Crust Recipes, Two Sleevers, Vegan Dessert Recipes, Vegan Pie Crust 

Ingredients

  • 1 cup (112 g) Superfine Almond Flour
  • 2 tablespoons (2 tablespoons) Powdered Swerve
  • 1/4 cup (54.5 g) Melted Coconut Oil

Instructions

  • In a small bowl, mix together almond flour and powdered Swerve.  
  • Pour in the melted coconut butter and mix well until you have a crumbly mixture. 
  • Tip the mixture into a 9-inch shallow pie pan. Use your fingers to pat the pie crust evenly into the bottom and then work your way up the sides. 
  • Once the mixture is evenly spread through the pan, use the tines of a fork to prick the bottom of the crust. 
  • Bake at 400F for 8-10 minutes. If you find the top starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375F.  
  • Allow the crust to cool for 30 minutes and then fill with the filling of your choice. The French Silk Pudding would be perfect for this crust.   

NUTRITIONAL INFORMATION

Calories: 137 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 6 g | Fiber: 1 g

Instant Pot Hamburger Helper

This quick and easy instant pot hamburger helper puts dinner on the table in no time and tastes just like the classic hamburger helper recipe we know and love, minus the unknown ingredients! 

Instant Pot Hamburger Helper 1
Instant Pot Hamburger Helper 1

It’s completely homemade, and you only have one pot left to clean at the end of the meal.

Instant Pot Hamburger Helper 2
Instant Pot Hamburger Helper 2

SIZE OF INSTANT POT USED IN THE PREPARATION OF THIS DISH?

-Use trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.

CAN THIS RECIPE BE DOUBLED IN AN 8 QUART?

Unfortunately there isn’t enough room to double this recipe in an 8 quart Instant Pot.

CAN YOU FREEZE MACARONI?

Cooked Macaroni is a great food to freezer for future meals. Here are some tips for success:

-Cook the pasta to the Al Dente Point, but no more. That way the pasta won’t be overcooked when you reheat it. For this recipe, the quick release of the pressure valve helps to halt the cooking process. It’s also best to avoid reheating the pasta again before you freeze it.

-I love to make easy foil packets for freezing these. I lay out strips of foil on the counter and use a big spoon to create portions of desired size on each one, then I wrap it into a square packet, add the packets to a freezer bag, label it, and freeze! When you’re ready to eat, just pop the entire frozen foil packet in the oven and bake at 350 degrees for about 20 minutes or so.

-Ziploc bags are also convenient freezing vessels, just let out any extra air in the bag. Laying it flat and freezing it in a uniform rectangle shape will take up less freezer space but will also allow the pasta to thaw out at the same rate when you remove it from the freezer.

Adding vegetable oil on the bottom of the pan prior to browning the meat helps with this.

Instant Pot Hamburger Helper 3
Instant Pot Hamburger Helper 3

Instant Pot Hamburger Helper

Servings

6

Prep Time

5 MINS

Cook Time

20 MINS

Total Time

25 MINS 

Author

Zeeshan

Course

MAIN COURSE

Cuisine

 AMERICAN

This quick and easy instant pot hamburger helper puts dinner on the table in no time and tastes just like the classic hamburger helper recipe we know and love, minus the unknown ingredients!

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 lb. ground beef
  • 1 small yellow onion diced
  • 1 Tablespoon minced garlic
  • Salt/Pepper to taste
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons tomato paste
  • 4 cups beef broth
  • 3 cups shredded cheddar cheese
  • 16 oz. dried elbow macaroni (equal to a 1 lb. box)

Instructions

  1. Set the instant pot to Sautee and add the vegetable oil.
  2. Add the ground beef and cook and crumble for about 5 minutes.
  3. Add the onions and cook for another 3-4 minutes or so, until the onions are soft and translucent and the meat is cooked through.
  4. Add the garlic, Worcestershire sauce, tomato paste, and salt/pepper. Cook for 2 more minutes.
  5. Pour in ¼ of the beef broth and scrape the bottom of the pot to release the cooked pieces of beef that have stuck to the bottom of the pot. This will give the sauce extra flavor but also prevents the burn indicator from turning on during pressure cooking.
  6. Add the rest of the broth and submerge the macaroni into the sauce so that it’s completely covered.
  7. Lock the lid, seal the valve, and set the pressure cooking time to 5 minutes.
  8. Once 5 minutes are up, quick release the steam valve. Gently stir in the cheese using a silicone spatula until well combined. 
  9. Garnish with chopped parsley or Parmesan flakes if desired, and serve!

NUTRITION INFORMATION 

Calories: 747, Fat: 37 g, Saturated Fat: 20 g, Cholesterol: 113 mg, Sodium: 1072 mg, Potassium: 617 mg, Carbohydrates: 60 g, Fiber: 2 g, Sugar: 4 g, Protein: 39 g, Vitamin A: 650%, Vitamin C: 3.3%, Calcium: 458%, Iron: 3.5%

Avocado Chicken Caesar Salad

Classic Chicken Caesar Salad accompanied by perfectly seasoned avocado slices and protein-packed, hard boiled eggs. An easy meal to make ahead in meal kit form for busy weeknights!

Avocado Chicken Caesar Salad Recipe
Avocado Chicken Caesar Salad Recipe

This Avocado Chicken Caesar Salad is a perfect meal to prepare ahead of time.

Cut and clean the lettuce and tomatoes ahead of time and put each ingredient into its own storage bag. Then, all that’s left is some easy assembly when it’s dinnertime.

It starts with Seasoned Chicken Breast.

Next up, the hard boiled eggs.

How long to boil eggs

  • Submerge the eggs in 2 inches of cold water in a pot on the stove-top.
  • Gradually bring them to a boil.
  • Once the boil is reached, cover the pot and remove them from the heat, letting them sit for 12 minutes.

Let’s move on to the avocados.

Grilled Avocado and Eggs
Grilled Avocado and Eggs

Finding Ripe Avocados

  • A ripe avocado should be slightly soft on the outside when touched.Test this by pressing on the end where the stem is.
  • Avocados that are still hard on the outside aren’t ripe yet, which adversely impacts their flavor and texture.
  • Ones that are TOO soft will end up being mushy and are overripe. (Beware of this when avocados are on sale.)

Keeping Sliced Avocados Fresh

  • If you’re slicing avocados ahead of time, drizzling them with lime juice will help to keep them fresh during storage. Otherwise they turn brown quickly.

Calories in an Avocado

  • There are approximately 322 glorious, energizing, calories in an avocado.

Seasoning the Avocado

  • Seasoning the avocado before adding it to this salad is a great way to pack in some extra flavor.
  • I use a combination of cumin, cayenne pepper, and garlic powder, (and perhaps a sprinkle of salt). These are my favorite guacamole seasonings and tastes great on the avocado in this salad!
Mixing Caesar Salad
Mixing Caesar Salad

Homemade Caesar Dressing

I’ve included a killer homemade Caesar Salad Dressing recipe below. The huge perk for me is that it doesn’t contain any mayonnaise! (Not a mayo fan.) This also means that it keeps in the fridge for a longer period of time. Score!

Make Ahead Tips

  • This meal can be made 2-3 days ahead of time if you’re using fresh lettuce, however, I recommend slicing the avocado no more then one day ahead of time.
  • Drizzle the sliced avocado with lime juice to keep the flavor fresh and the color vibrant.
Avocado Chicken Caesar Salad Recipe 2
Avocado Chicken Caesar Salad Recipe 2

Avocado Chicken Caesar Salad

Servings

4

Prep Time

15 MINS

Total Time

15 MINS

Author

Zeeshan

Course

 SALAD

Cuisine

 AMERICAN

Classic Chicken Caesar Salad accompanied by perfectly seasoned avocado slices and protein-packed hard boiled eggs. An easy meal to make ahead in meal kit form for busy weeknights!


Ingredients

  • 11 oz. Chicken Breast
  • 4 cups Romaine Lettuce chopped
  • 1.5 cups Parmesan Cheese grated
  • 1.5 cups cherry tomatoes halved
  • 1/2 cup Caesar Dressing
  • 1 Avocado
  • 4 Hard Boiled Eggs

Spices for Avocado

  • Cumin
  • Garlic Powder
  • Cayenne pepper
  • Salt optional

Instructions

  1. Place the lettuce, Parmesan cheese, tomatoes, and salad dressing in a large bowl. Use salad tongs to toss until well combined.
  2. Slice and peel the avocados and sprinkle lightly with each spice.
  3. Distribute onto 4 plates and garnish with sliced chicken, hard boiled eggs, and seasoned avocado slices. 

Recipe Notes

Tip: Drizzle the avocado slices with lime juice to keep them fresh if prepping this ahead of time or storing leftovers.

An optional garnish includes a sliced tortilla that’s been brushed with olive oil and grilled or baked until crisp.

NUTRITION INFORMATION

 Calories: 546, Fat: 41 g, Saturated Fat: 11 g, Cholesterol: 259 mg, Sodium: 1097 mg, Potassium: 788 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 3 g, Protein: 34 g, Vitamin A: 5010%, Vitamin C: 20.3%, Calcium: 514%, Iron: 2.5%

Homemade Caesar Dressing

This creamy homemade Caesar dressing contains a handful of simple ingredients that blend together perfectly. You’ll think it came from a gourmet restaurant!  

Homemade Caesar Salad Dressing
Homemade Caesar Salad Dressing

BEST OLIVE OIL FOR SALAD DRESSING

-Make sure you use high quality extra virgin olive oil when making this recipe. In turn, it’ll yield a high quality salad dressing and will ensure that the olive oil remains in liquid form when refrigerated.

CONSUMING RAW EGG YOLKS

Consuming raw egg yolks is certainly a personal decision, however the USDA considers it safe to consume raw egg yolks from pasteurized eggs, and notes that there is a low risk of an egg being contaminated.

Making-Ceasar-Salad-Dressing
Making-Ceasar-Salad-Dressing

STORING CAESAR SALAD DRESSING

-Homemade Caesar Dressing should be stored in an airtight container for up to one week.

Note: Other homemade dressings that do not contain cheese or eggs (such as a vinaigrette) can be stored for up to two weeks.

TOOLS I RECOMMEND FOR THIS RECIPE

1.) Food Processor: If you don’t have a mini food processor, try this one. It is small enough where I can store it in the cabinet with my pots and pans, but large enough to fit the ingredients that I typically need to combine.

2.) Box Cheese Grater: This box cheese grater is super sharp and has every size of grate that you would need. I use the finest grate when I make this recipe so that my Parmesan cheese is super thin and almost resembles a powder.

  • PRO TIP: Buying blocks of cheese and grating it at home will always yield a better result.

3.) Garlic Peeler: This garlic peeler will remove the super thin skin from a garlic clove in a second. It really saves time and frustration for me on a daily basis.

  • PRO TIP: Using cloves of garlic as opposed to jarred minced garlic is much more flavorful and worth the extra effort.

DONT FORGET THE CROUTONS!

-Try my homemade sourdough croutons with this delicious dressing for a real gourmet spin!

Homemade-Caesar-Salad-Dressing
Homemade-Caesar-Salad-Dressing

HOMEMADE CAESAR DRESSING

Servings

10

Prep Time

10 MINS

Total Time

10 MINS 

Author

Zeeshan

Course

SALAD

Cuisine

AMERICAN

This creamy homemade Caesar dressing contains a handful of simple ingredients that blend together perfectly. Pair it with some homemade croutons for an extra touch of gourmet! 


Ingredients

  • ½ cup high-quality olive oil
  • 1/3 cup Romano Cheese finely shredded
  • 1 Tablespoon white vinegar
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 dash salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic
  • 1 whole anchovy filet I use one

Instructions

  1. In a medium bowl, whisk together all ingredients except for the garlic cloves and anchovy filet. Whisk for a good 60 seconds, until well combined.
  2. Add the whisked mixture to a food processor along with the garlic coves and anchovy filet. Blend until completely smooth.
  3. Refrigerate for a minimum of one hour prior to serving, it will thicken upon standing.
  4. Store the dressing in an airtight container in the refrigerator for up to a week

Recipe Notes

If the salad dressing is thicker than you’d prefer, add one teaspoon of water and stir well to combine. Repeat until you’ve attained your desired consistency. (Just tread lightly and add small amounts at a time.)

These mason jars make perfect storage containers for homemade dressing.

NUTRITION INFORMATION 

Calories: 116, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 23 mg, Sodium: 41 mg, Protein: 1 g, Vitamin A: 40%, Vitamin C: 0.4%, Calcium: 39%, Iron: 0.1%

Homemade Croutons

These crunchy, buttery sourdough croutons are tossed in Olive Oil and sprinkled with freshly Grated Parmesan cheese. They’re so easy to make at home and can be ready in just 15 minutes! 

Sourdough-Croutons
Sourdough-Croutons

This is a perfect way to make use of some older stale bread that you might have lying around, especially a nice crusty homemade loaf.

Ingredients-for-Croutons
Ingredients-for-Croutons

BEST MADE FOR HOMEMADE CROUTONS

-A loaf of crusty Artisan bread is perfect for making croutons, particularly if it’s about 3 days old.

-Perfect examples include Sourdough, Ciabatta, and French Bread.

Sliced-Sourdough-Bread
Sliced-Sourdough-Bread
Sliced-Bread-for-croutons
Sliced-Bread-for-croutons

BEST OLIVE OIL FOR CROUTONS

-Make sure you use high quality extra virgin olive oil when making this recipe.

Sliced-Bread-for-croutons
Sliced-Bread-for-croutons
Croutons-before-Baking
Croutons-before-Baking

SHELF LIFE OF HOMEMADE CROUTONS

-Homemade croutons made with Parmesan cheese can be stored at room temperature in an airtight container for 2-3 days. 

To extend the shelf life of homemade croutons, omit the Parmesan cheese and store for up to two weeks. 

cubes of bread on a baking sheet after being baked for homemade croutons.

Homemade Croutons

Servings:

10

Prep Time

10 MINS

Cook Time

10 MINS

Total Time

20 MINS 

Author

Zeeshan

Course:

SALAD

Cuisine:

AMERICAN

These crunchy, buttery sourdough croutons are tossed in Olive Oil and sprinkled with freshly Grated Parmesan cheese. They’re so easy to make at home and can be ready in just 15 minutes!


Ingredients

  • 1 loaf sourdough bread 3 days old
  • ¼ cup olive oil
  • 4 Tablespoons Parmesan cheese finely grated
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Freshly cracked pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut the sour dough bread into bite-sized cubes.
  3. Place the cubes on a baking sheet and drizzle with olive oil. Sprinkle with Parmesan cheese, garlic powder salt, and pepper.
  4. Use a large spoon to toss the cubes and evenly coat them in the oil and toppings.
  5. Spread the cubes around, leaving space around each one so that the edges can crisp up. Use 2 baking sheets if needed.
  6. Bake for 8-10 minutes, until golden brown and crisp. (Mine were done after 10 minutes exactly.)
  7. Leave them on the baking sheet to cool. Once fully cooled, store them in an airtight container for 2-3 days. 

Recipe Notes

  • French Bread and Ciabatta Bread are also perfect for making croutons. 
  • To extend the shelf life of homemade croutons, omit the Parmesan cheese and store for up to two weeks. 

NUTRITIONAL INFORMATION

 Calories: 186, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 322 mg, Potassium: 57 mg, Carbohydrates: 25 g, Fiber: 1 g, Sugar: 1 g, Protein: 6 g, Vitamin A: 15%, Vitamin C: 0.1%, Calcium: 44%, Iron: 1.7%

Ciabatta Bread

This crispy crusted homemade ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into seasoned oil, butter, soups, dips, and more!

Cibata Bread
Cibata Bread

WHAT IS CIABATTA BREAD?

Ciabatta bread is an Italian bread with a crispy crusted outside, and a soft and airy inside. The crannies on the inside are a perfect way to absorb seasoned oil, sauces, and dips. Ciabatta bread also makes a great sandwich bread.

WHAT IS A STARTER DOUGH?

A starter dough (or “sponge”) is a simple mixture of yeast, water, and flour that sits for an extended period of time to allow it to ferment. It is then added to dough and acts as a leavening agent, perhaps with the addition of more yeast. This helps create the best tasting bread.

👉The top left image is what the starter dough will look like when its finished, nice and porous!

Making Ciabatta Bread
Making Ciabatta Bread

STORING CIABATTA BREAD

Before storing, ensure that the bread has cooled completely. Then wrap it tightly in foil or in an airtight plastic bag. Leave it at room temperature, do not refrigerate as that will cause it to dry out. It will remain good at room temperature for 2-3 days.

CAN YOU FREEZE CIABATTA BREAD?

Yes! To freeze Ciabatta bread, wrap it in aluminum foil or freezer plastic wrap and place it into an airtight freezer bag. It will be at its freshest if used within 3 months, however it’s still safe beyond that time-frame.

Ciabatta Bread
Ciabatta Bread

WAYS TO USE LEFTOVER CIABATTA BREAD

–Homemade Croutons are a perfect way to use up leftover Ciabatta bread.

-French Toast is also a delicious way to make use of bread that’s a few days old.

Ciabatta Bread 2
Ciabatta Bread 2

Homemade Ciabatta Bread

Servings

20 SLICES

Prep Time

13 HRS

Cook Time

20 MINS

Total Time

13 HRS 

Author

Zeeshan

Course

BREAD

Cuisine

ITALIAN

This crispy crusted ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into butter, soups, dips, and more!

Ingredients

Yeast Starter Dough:  (Needs to sit for 8-12 hours. Overnight works well too)

  • 1/2 tsp. rapid rise yeast
  • 3/4 cup room temperature water
  • 1 cup bread flour or all-purpose flour

Ciabatta Dough:

  • 1/2 teaspoon rapid rise yeast
  • 3/4 cup room temperature water
  • Yeast Starter Dough from above
  • 2 cups bread flour or all-purpose flour
  • 1 1/2 teaspoons salt

Instructions

Phase One: Starter Dough:

  1. Combine the ingredients in a medium bowl, stirring well. Cover with Saran Wrap and let it sit at room temperature for 8-12 hours, or overnight. This dough doesn’t rise so you won’t need excess room in the bowl. 

Phase Two: Ciabatta Dough:

  1. In a large bowl, combine the yeast and the water. Add the starter dough and mix gently. Add the flour and salt and mix until combined.
  2. Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
  3. Repeat, mixing for another 3 minutes and letting it sit for 10.
  4. Remove the dough with a silicone spatula and drop into a large oiled bowl. Cover with plastic wrap and let it sit for 45 minutes.
  5. Use the same silicone spatula and drop the dough onto a floured surface. Sprinkle the top of the dough with flour. The dough will be extremely sticky. 
  6. Take one end of the dough and fold it up into the middle. Take the other end, and fold that one into the middle.
  7. Sprinkle more flour on top of the dough and let it sit for 15 minutes.
  8. Repeat the two prior steps again, folding and letting it sit for another 15.
  9. Take the bread and create an 8×8 inch square.
  10. Use a sharp knife and cut the square in half. Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
  11. Preheat the oven to 475 degrees while it sits.
  12. Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
  13. Bake for 17-25 minutes, (mine was ready after 17 exactly so I’d keep an eye on it a little before that time.)
  14. Let it cool on a cooling rack and then slice it up and serve!

NUTRITIONAL INFORMATION

 Calories: 69, Sodium: 175 mg, Potassium: 21 mg, Carbohydrates: 13 g, Protein: 2 g, Calcium: 3%, Iron: 0.2%

Texas Roadhouse Rolls

These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!

Texas Roadhouse Rolls
Texas Roadhouse Rolls

INGREDIENTS

  • Active Dry Yeast -See below for using Rapid Rise instead
  • Milk
  • Honey
  • Butter
  • Egg
  • Salt
  • Flour- All-purpose or bread flour may also be used

Subbing Instant/Rapid Rise Yeast for Active Dry

  • Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
  • In this recipe, that equates to 1 + 3/4 teaspoons.
  • Combine the yeast with the flour instead of adding it to the warm milk.
  • Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.

Can These Be Made Ahead of Time?

Yes! Here’s how to make these rolls ahead of time:

  • Bake for no more than 12 minutes, before the tops start to brown too much.
  • Don’t top them with the melted butter yet. Let them come to room temperature and store them in an airtight container.
  • When ready to serve, bake for a few minutes at 350°, until the tops are golden brown.
  • Top with melted butter and serve!

Can You Use a Bread Machine?

  • Yes. Add the ingredients to a bread machine in the order listed in the recipe card and select the dough setting.
  • From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and let them rise until doubled in size.
  • Bake and brush with honey butter.
Ball of Risen Dough
Ball of Risen Dough
Risen dough being punched down
Risen dough being punched down
Rolling out tx roadhouse dough
Rolling out tx roadhouse dough

How to Make Dough Rise:

Dough needs a warmer environment in order to rise. If you’re having trouble, try these tricks. Note: it may take the dough longer to rise with these methods:

Method #1: (👉My favorite)- Preheat the oven to 315° F and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.

Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.

-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of active dry yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

Cutting Dough for Rolls
Cutting Dough for Rolls
Brushing Rolls with Butter
Brushing Rolls with Butter

Texas Roadhouse Rolls

Servings

24 ROLLS

Prep Time

1 HR

Cook Time

15 MINS

Time

1 HR 45 MINS 

Author

Zeeshan

Course

SIDE DISH

Cuisine

American

These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!Ingredients

Ingredients

  • 1 ¼ cup Milk
  • 1 teaspoon salt
  • 4 Tablespoons melted Butter, separated
  • 1 large Egg at room temperature
  • ¼ cup Honey
  • 4 cups all-purpose Flour or Bread Flour
  • 2 ¼ teaspoon Active Dry Yeast or 1 packet

Instructions

  1. If using a bread machine, see next section below.
  2. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm, between 80-90 degrees.
  3. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
  4. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
  5. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
  6. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
  7. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
  8. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
  9. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
  10. Melt the remaining tablespoon of butter and brush the top of the rolls.
  11. Serve with Copycat Texas Roadhouse Butter.

If using a Bread Machine:

  1. Add the ingredients to the bread machine in the order listed above. If your manual indicates a different order, follow that.
  2. Set the bread machine to the dough cycle, let it do the work from there.
  3. Once complete, proceed to step 6 above.

Recipe VideoRecipe Notes

SUBBING INSTANT/RAPID RISE YEAST FOR ACTIVE DRY:

  • Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
  • In this recipe, that equates to 1 + 3/4 teaspoons.
  • Combine the yeast with the flour instead of adding it to the warm milk.
  • Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.
  • Bread flour or all-purpose flour both work well in this recipe. 
  • Make sure your yeast is fresh and not expired!

IF YOUR DOUGH DOESN’T RISE:

If you’re baking on a chilly Fall or Winter day, it might be tougher to get your dough to rise as it needs to do so in a warm place. These tricks can get you out of a bind, just note that it may take longer for your dough to rise if these methods are needed:

Method #1: Preheat the oven to 315 degrees and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.

Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.

-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

NUTRITIONAL INFORMATION 

Calories: 117, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 122mg, Potassium: 54mg, Carbohydrates: 19g, Sugar: 3g, Protein: 3g, Vitamin A: 90%, Calcium: 19%, Iron: 1%

Texas Roadhouse Butter

This Copycat Texas Roadhouse Butter recipe needs nothing more than a little honey, butter, and 2 additional ingredients! Use this on homemade rolls, pancakes, sweet potatoes, and more!

Be sure to pair this with my Texas Roadhouse Rolls Recipe!

texas roadhouse butter
texas roadhouse butter

If you’ve been to Texas Roadhouse, you probably won’t be able to tell the difference between their delicious honey & cinnamon butter, and this. If you’ve never been there, you have to try this. The sweet cinnamon/honey/butter combo is to die.

I’ve masted the art of making their rolls too- they’re spot on, and perfect with this sweet butter. And when I say that I’ve “mastered the art”, I mean…I used yeast that wasn’t expired. (Did that once, didn’t work out well.)- But attempt #2 worked out perfectly. And after just a day, they’re almost gone. Those glistening, buttery, soft rolls have a hint of honey flavor and are just way too good. 

Ingredients for Texas Roadhouse Honey Butter
Ingredients for Texas Roadhouse Honey Butter

THE KEY TO CREAMY BUTTER

To ensure that your butter is creamy and smooth, use high quality butter and ensure that it has been at room temperature for at least an hour. Don’t microwave it to achieve this as it will mess with the consistency.

WHAT BRAND OF BUTTER IS BEST?

Grade AA butter is the highest quality butter you can find, if you are able to get your hands on some.

Cabot Salted Butter is definitely better than store-brand butter and is what I love using for this recipe.

WHAT DOES HONEY BUTTER TASTE LIKE?

  • Honey butter is a delicious combination of salty and sweet, and there is a touch of honey flavor in there as well. It tastes perfectly with various breads, rolls, muffins, pancakes and even sweet potatoes.

STORAGE

  • Honey butter can be stored in the refrigerator for a week. You can even freeze it but taking chilled honey butter and placing it in between some wax paper and wrapping plastic wrap around it.

TEXAS ROADHOUSE BUTTER

Servings

8 Tablespoons

Prep Time

5 MINS

Total Time

5 MINS 

Author

Zeeshan

Course

 SIDE DISH

Cuisine

AMERICAN

This Copycat Texas Roadhouse Butter recipe needs nothing more than a little honey, butter, and 2 additional ingredients! Use this on homemade rolls, pancakes, sweet potatoes, and more!Ingredients

Ingredients

  • 1 stick salted butter at room temperature
  • 1/4 cup powdered sugar
  • 1.5 Tablespoons honey
  • 3/4 teaspoon cinnamon

Instructions

  1. For a creamy consistency, ensure that your butter is very soft and has been at room temperature for at least an hour. Don’t heat it in the microwave to achieve this as it will mess with the consistency of the butter. Mix all ingredients with an electric mixer until it’s creamy and smooth. Refrigerate until ready to use and enjoy!

NUTRITIONAL INFORMATION 

Calories: 127, Fat: 11 g, Saturated Fat: 7 g, Cholesterol: 30 mg, Sodium: 100 mg, Carbohydrates: 7 g, Sugar: 6 g, Vitamin A: 350%, Calcium: 5%

Yeast Types

Can you sort out yeast label confusion? And can they be substituted for each other?

Despite indications to the contrary—created by the commercial largesse of the yeast companies—there are only three types of yeast: fresh, active dry, and instant. All are derived from the powerful brewer’s yeast known as Saccharomyces cerevisiae, but each is processed from a slightly different strain of this protypical yeast.

FRESH COMPRESSED OR CAKE YEAST

The original commercial yeast, known as fresh, compressed, or cake yeast is about 70 percent water by weight and is composed of 100 percent living cells. It is soft and crumbly and requires no proofing—fresh yeast will dissolve if it is simply rubbed into sugar or dropped into warm liquid. Owing to qualities associated with its strain, fresh yeast will produce the most carbon dioxide of all three types of yeasts during fermentation. Fresh yeast is considered fast, potent, and reliable, but it has a drawback: it is highly perishable and must be refrigerated and used before its expiry date.

ACTIVE DRY

Active dry yeasts arrive at their granular state by undergoing processes that reduce them to 95 percent dry matter. Traditional active dry yeast is exposed to heat so high that many of its cells are destroyed in the process. Because the spent outer cells encapsulate living centers, active dry yeast must first be dissolved in a relatively hot liquid (proofed) to slough off dead cells and reach the living centers.

INSTANT YEAST (CALLED “INSTANT,” “RAPID RISE,” OR “BREAD”)

Instant yeasts are also processed to 95 percent dry matter, but are subjected to a gentler drying process than active dry. As a result, every dried particle is living, or active. This means the yeast can be mixed directly with recipe ingredients without first being dissolved in water or proofed. It is in this context that the yeast is characterized as “instant.” We prefer instant yeast in the test kitchen. It combines the potency of fresh yeast with the convenience of active dry, and it is considered by some to have a cleaner flavor than active dry because it contains no dead cells. (In our months of testing, we found this to be true when we made a lean baguette dough but could detect no difference in flavor when using the two yeasts in doughs made with milk, sugar, and butter.)

SUBSTITUTION FORMULAS

To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don’t forget to “prove” the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees.

To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. And you do not need to prove the yeast, just add it to the dry ingredients.

To substitute fresh yeast for active dry yeast, use a ratio of roughly 2:1, i.e. use one small cake (0.6 ounce) of compressed fresh yeast in lieu of 1 packet (.25 ounces) of active dry yeast.

Note a packet of active dry or instant yeast contains about 2 1/4 teaspoons (.25 ounces) of yeast.

Blackberry Cobbler

This easy Blackberry Cobbler recipe takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a sugary golden crust!

Blackberry-Cobbler-Recipe
Blackberry-Cobbler-Recipe

But this recipe is amazing and requires absolutely no baking skills of any kind.

Let’s go over some really easy FAQ.

Ingredients-Blackberry-Cobbler
Ingredients-Blackberry-Cobbler

HOW TO TELL IF A BLACKBERRY RIPE

  • Ripe blackberries are deep black in color as opposed to purple or red.
  • They’re also very full and plump.

Using unripe blackberries will result in a sour taste as opposed to being sweet and juicy.

DIFFERENT BERRIES FOR COBBLER

  • I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberriespeaches, or a combination of several!
  • Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.
Blackberry-Cobbler-Before-and-after
Blackberry-Cobbler-Before-and-after

SELF RISING FLOUR VS ALL PURPOSE FLOUR

  • Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.

HOMEMADE SELF RISING FLOUR

  • 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
Blacberry-Cobbler 2
Blacberry-Cobbler 2

HOW TO STORE LEFTOVER COBBLER

  • Baked Cobbler can be covered and stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

FREEZING LEFTOVER COBBLER

  • This Cobbler can be frozen and it’s best if you do so after it’s been baked due to the leavening agent in the flour.
  • To reheat, let it thaw overnight and bake it in a covered oven-safe dish at 350° until heated through. The amount of time will depend on how much you’re heating.
  • You can also reheat in the microwave.

BEST PAN SIZES FOR THIS RECIPE

  • I use my trusty 9 x 13 inch pan for this recipe and it works perfectly.
  • 9 x 9 inch pan would work well too.

WHAT TO SERVE WITH BLACKBERRY COBBLER

  • Just kidding. I just want to see if you’re paying attention. The obvious answer is vanilla ice cream.
  • Should you choose to omit this very important addition, I will find you…ice cream in hand.
Blackberry-Cobbler-Recipe
Blackberry-Cobbler-Recipe

BLACKBERRY COBBLER

Servings

4

Prep Time

10 MINS

Cook Time

2 HRS

Total Time

2 HRS 10 MINS

Course

BREAKFAST, DESSERT

Cuisine

AMERICAN

Author: Zeeshan

This easy Blackberry Cobbler recipe from The Pioneer Woman takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a crisp golden crust!

Ingredients

  • 1 1/4 cups + 2 tablespoons sugar separated
  • 1 cup self-rising flour* see notes for easy homemade version
  • 1 cup whole milk see notes
  • 1/2 stick butter melted
  • 2 cups fresh (or frozeblackberries rinsed and patted dry.
  • Vanilla ice cream for serving

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine 1 cup of sugar with 1 cup of flour in a large bowl.
  3. Stir in the milk, then the melted butter. Mix until well-combined.
  4. Pour onto the bottom of a greased 9×13 baking dish.
  5. Distribute the berries throughout the top. (They’ll sink in further as they bake.)
  6. Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
  7. Bake for 50 minutes, remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
  8. Bake for 10 minutes, or until the top is golden brown.
  9. Serve immediately, (with ice cream of course)!

Recipe Notes

*Although the original recipe calls for whole milk, I’ve used 1% before and it comes out great.

HOMEMADE SELF RISING FLOUR

  • 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

DIFFERENT BERRIES FOR COBBLER

  • I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberriespeaches, or a combination of several!
  • Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.

NUTRITIONAL INFORMATION 

Calories: 424, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 29mg, Potassium: 228mg, Carbohydrates: 95g, Fiber: 5g, Sugar: 69g, Protein: 7g, Vitamin A: 255%, Vitamin C: 15.1%, Calcium: 94%, Iron: 0.7%