This Busiate pasta is from my master Semolina Pasta Recipe and I can’t wait to share with you each variation of it! Try out these amazing recipes first: Orecchiette Pasta, Malloreddus Pasta Recipe (Gnocchetti Sardi), Cavatelli Pasta, and Trofie Pasta!

Table of Contents

• What is Busiate Pasta?
• Tools You Need
• Key Ingredients and Why
• How to Make Busiate Pasta
• Can I Make Busiate Pasta in Advance?
• How to Dry Fresh Pasta Correctly at Home
• How Do I Store Busiate Pasta?
• FAQs
• Gemma’s Pro Chef Tips
• More Italian and Sicilian Recipes

What is Busiate Pasta?

• Busiate pasta is a traditional type of pasta that originates from Sicily, western Italy. It does not contain eggs.
• The word “busiate” is originally believed to come from the Sicilian term “buso” which is a local grass with a thick stem that was used to coil the pasta around. Some other people claim it’s derived from the Sicilian term “busa” which means “a twist” or “coil”.
• This is typically served with a fresh tomato-based Trapanese pesto, made with basil, tomatoes, almonds, garlic, and extra virgin olive oil. (Trapani is a city in western Sicily with a crescent-shaped coastline.)

Tools You Need

• Food processor or large bowl
• Measuring cups and measuring spoons
• Knife
• Baking tray
• Skewer

Key Ingredients and Why

• Semolina flour

• • Semolina flour is made from hard durum wheat, the species of wheat used to make pasta.
  • This high gluten, high protein (13%) content gives durum wheat flour more durability and elasticity in contact with warm water. That helps the pasta keep its shape while cooking and gives your pasta dishes that wonderful al dente texture.
  • It has a coarse, grainy texture, and is pale yellow in color from the carotenoids, the natural pigment found in durum wheat as well as in carrots and sweet potatoes.

How to Make Busiate Pasta

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• To shape the pasta:
  • Divide the dough into eighths and work with one portion at a time, leaving the remaining dough covered to keep it from drying out.
  • On a clean, un-floured work surface, roll the dough into a very thin strip about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
  • Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
  • Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.

• Dry the pasta: Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container for storing at room temperature for up to 8 weeks. (See my note below on ‘How to Dry Fresh Pasta Correctly at Home’)
• Cook the Pasta: When ready to cook, bring a large pot of water to a rolling boil. Add salt then the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot. Then drain and serve.

Can I Make Busiate Pasta in Advance?

After the pasta is completely air-dried, it can be stored at room temperature in an airtight container for eight weeks.

How to Dry Fresh Pasta Correctly at Home

• Drying homemade pasta correctly and thoroughly before storing it away is a very important step: if not done correctly the stored pasta will go moldy.
• Because it will be held at room temperature and not in the fridge, removing all the moisture is key to ensuring the safety and longevity of your pasta.
• Start by tossing the pasta with a small amount of semolina to keep the dough from sticking.
• Next, lay the pasta in a single layer on a baking sheet. You will need to let your pasta completely air-dry.
• This can take anywhere from 12 to 24 hours or longer, depending on the temperature and humidity of your kitchen.
• In hot countries, this step can be faster by putting the pasta in the sun, which is what I do.

How to Store Busiate Pasta

• Store leftover cooked pasta in the refrigerator for up to three days. Drizzle a little olive oil on the pasta to keep it from sticking.
• Or allow the dough to dry in a single layer on the baking tray for several hours before transferring to an airtight container for storing at room temperature for up to 8 weeks.
• Alternatively, freeze raw fresh semolina pasta for up to eight weeks.

FAQs

• What tools can you use to shape Busiate pasta?

To shape Busicate pasta, you can use a thin rod or skewer, a foil-covered pencil, a clean chopstick or drinking straw.

• Can I cook the pasta without drying it first?

The drying ensures that the cavatelli will keep its shape while cooking, and it also might be sticky if you try to boil it without drying it first.

• Can I use my food dehydrator to dry my Busiate pasta?

Homemade fresh pasta is generally air-dried. However, you should be able to do it in a single layer in an oven or dehydrator at 135°F for about four hours, checking it at two hours to test it. The timing depends on the thickness of the pasta.

• How will I know if my pasta is properly cooked?

Cook the pasta until plump and expanded, and the center no longer looks chalky or raw. Just a note that this homemade pasta, once dried takes longer than fresh pasta to cook so just make sure to give it enough time. it can take anywhere from 6 – 10 minutes to cook.

• What are other pesto options besides pesto alla Trapanese?

  You can also pair Busiate pasta with :

  • “classic basil pesto” made with fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, and olive oil ;
  • “pistachio and mint pesto” made with fresh mint, pistachios, garlic, Pecorino cheese, and olive oil’;
  • or “cilantro and cashew pesto” made with cilantro, roasted cashews, garlic, lime juice, and olive oil.

• What dishes can Busiate pasta be used in?

Busiate pasta can add textures and a twist to presentations in cold salads, warm soups, or luscious seafood.

• Is Busiate pasta suitable for baking?

  • You can use Busiate pasta in savory baking dishes such as casseroles and pasta bakes. But it’s less common in sweet pasta-based desserts.
  • To experiment with using it for sweets, check out my Chocolate Pasta Recipe with Hazelnut Sauce.

Gemma’s Pro Chef Tips

• Make the dough from my 2-Ingredient Semolina Pasta Recipe.
• This dough dries out quite easily so be sure to always keep the dough covered in an airtight container (or in plastic wrap) when you are not working with it.
• Pasta is usually shaped on an un-floured surface but if you find that your dough sticks too much, try using a very tiny amount of flour.
• This pasta must dry completely before cooking for it to retain its shape.
• Even if thoroughly dried, this pasta must be stored in the refrigerator and cooked within two days.
• Store-bought fresh pasta often cooks in a few minutes but this heartier handmade version can take longer. Be sure to cook thoroughly!
• Pair this pasta with Roasted Garlic and Herb Compound Butter, Blue Cheese Compound Butter, or  Sun-Dried Tomato Compound Butter, you’ll be grand!

More Italian and Sicilian Recipes

• Italian Baked Eggs
• Sicilian Whole Orange Cake
• Sicilian Eggless Gelato
• Italian Ricotta Cake with Plums
• How to Make Ricotta Cheese

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Busiate Pasta Recipe

Handcraft iconic Sicilian Busiate pasta with this easy recipe and enjoy delectable twists boasting a satisfying firm chew in various dishes.

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Gemma Stafford

Ingredients

• 1 recipe 2-Ingredient Semolina Pasta Recipe

Instructions

• Divide your Semolina Pasta Dough into eighths and work with one portion at a time, leaving the rest covered to keep it from drying out.
• On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
• Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
• Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
• Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
• When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.

The post Busiate Pasta Recipe appeared first on Gemma’s Bigger Bolder Baking.

WHY YOU’LL LOVE THIS RECIPE: The Easiest No Knead Baguette recipe is here to surprise you! It brings you an artisanal long loaf that captures the essence of traditional French baguettes but with a straightforward no-knead process. The bread features a thin, lightly toasted, and crusty exterior that crackles upon biting, giving way to a tender, delightful chewable interior with an open and stunning lacy crumb.

Your long-awaited baguette bread is finally here! I researched before heading into the kitchen to make baguettes, focused on recipes and techniques separately. This recipe is a combination of Jim Lahey’s No Knead Small Baguettes, King Arthur’s shaping technique, and my many years of experience with making bread (which you can find with my dozens of bread recipes). I came up with this recipe which I think might be the simplest out there BUT still yields incredible results. I’ll let you be the judge…

• • Then bake baguettes for 20-25 minutes, until the crust is golden brown.

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The Easiest No Knead Baguette Recipe

The Easiest No Knead Baguette Recipe helps you master baguettes with a golden crispy crust and soft chewy crumb in the most effortless way.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Proof Time 20 hours hours

Total Time 20 hours hours 40 minutes minutes

Servings 2 baguettes

Author Gemma Stafford

Ingredients

• 3 cups (15 oz/426 g) bread flour
• 1 ½ teaspoons salt
• 1 teaspoon granulated sugar
• ¼ teaspoon instant yeast
• 1 ½ cups (12 fl oz/360 ml) lukewarm water

Instructions

The Day Before

• In a large bowl, stir together the flour, salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until your dough comes together into a ball leaving no dry flour behind. The dough might be a little sticky which is ok.
• Cover the bowl and let it sit at room temperature for a minimum of 12 hours but up to 18. It's ready when the surface of the dough is dotted with bubbles and the dough has more than doubled in size. After 18 hours, you can continue the shaping and baking process, or place the dough in the fridge for up to 2 days.

The Next Day

• Generously dust your work surface with flour. Scrape the dough out of the bowl. Knock out the air by pulling the dough from the outside in towards the center for a few times (see video above for step-by-step directions).
• Divide the dough in 2 pieces, roughly 375 g (about 13 oz) each. Fold the dough inwards from the sides and pinch in the center. Bring the top of the dough towards the center and then the bottom (see video). The dough will resemble a chunky rectangle. This will make it easiest to shape later.
• Turn the dough over, seam side down on a floured surface and cover with cling wrap and a kitchen towel. Allow to proof on the counter for about 60 minutes.

Shaping and Baking the Baguette

• Place a kitchen towel on a flat baking tray and generously dust with flour. Set aside.
• Turn the dough over, seam side up. Bring the top side down to the center of the piece of dough and push down with your fingers to stick it. Now do the same with the bottom side bringing it into the center to meet the top piece of dough.
• Now using your fingers bring the top side of the dough down to meet the bottom side and press together to pinch the seam (see video).
• Turn the dough over on your counter and using both hands, gently roll out your baguette moving your hands away from each other. Once you get to the ends of the baguette, put on more pressure and roll the ends into points. The dough should measure around 14 inches (35 cm) at this stage.
• Gently place the dough on the towel, seam side up. If the dough is sticky, dust the top lightly with flour. Cover the baguettes gently with cling wrap and another kitchen towel on top. Set aside and proof for roughly 45 minutes to 1. (Note: Your dough is done proofing when you can gently poke it with your finger and it holds the impression. If it springs back, let it rise for another 15 minutes.)
• Half an hour before the end of the second rise, preheat the oven to 450°F (225°C), with a rack in the center. Line a baking tray with parchment.
• Carefully roll your proofed baguettes over one at a time. Gently lift and place on the baking tray, seam side down, giving a little stretch to the dough to lengthen the baguette to about 17 inches (43 cm). Straighten the baguette with your hand before scoring the bread with a sharp blade or knife (see video)
• Bake the baguettes for 20-25 minutes, until the crust is golden brown. Cool on the pan for at least 30 minutes before cutting and enjoying. Store at room temperature in a bag or airtight container for up to 3 days. The baguettes can also be frozen for up to 8 weeks.

The post The Easiest No Knead Baguette Recipe appeared first on Gemma’s Bigger Bolder Baking.

My previous pastry-chef job in a Michelin-starred restaurant and catering business in San Francisco had strongly proven me that for most people, pancakes are the star of almost every single morning. Now, I can’t wait to show you how these humble yet luscious ricotta pancakes can become your irresistible choice anytime!

Spoiler alert! In under an hour, your new favorite Lemon Ricotta Pancakes Recipe may have you not wanting to return to normal pancakes ever again!

Table Of Contents

• What Are Lemon Ricotta Pancakes?
• Why Add Lemon and Ricotta to Pancakes?
• Tools You Need for the Lemon Ricotta Pancakes Recipe
• Important Ingredients for the Lemon Ricotta Pancakes Recipe and Why
• How to Make Lemon Ricotta Pancakes
• Gluten-Free Lemon Ricotta Pancakes Recipe
• Can I Make Lemon Ricotta Pancakes In Advance?
• How to Store Leftover Lemon Ricotta Pancakes
• FAQs
• Gemma’s Pro Chef Tips
• More Lemon Blueberry Recipes

What Are Lemon Ricotta Pancakes?

Lemon Ricotta Pancakes are a variation of a popular breakfast food, with the addition of ricotta cheese and lemon zest making them restaurant-level special. They are essentially enriched Buttermilk Pancakes with an extra-moist texture and a citrusy twist. 

Common toppings for Lemon Ricotta Pancakes include syrup, whipped cream, butter, or fruit. In my recipe, we are using macerated blueberries because you can never go wrong with a lemon and blueberry flavor combination! The zinginess and floral sweetness complement each other beautifully. 

These pancakes are believed to originate from Italy, where ricotta is used in many dishes and desserts, but they are enjoyed all over the United States and the rest of the world.

Why Add Lemon and Ricotta to Pancakes?

Lemon and ricotta elevate the flavor, aroma, and texture of regular pancakes.

• Lemon:
  • Lemons store citrus oil in their peels. Once they are zested, their intoxicating lemony flavors are released.
  • The bursts of freshness from lemon zest perfectly balance out the sweetness in both the pancakes and macerated blueberries.
• Ricotta:
  • Ricotta is a rich, creamy, and slightly tangy Italian whey cheese. It can be hard to find, but you can easily make it at home using my How to Make Ricotta Cheese recipe.
  • Be sure to use fresh, room-temperature (70°F/21°C-76°F/24°C) ricotta for the best results.
  • Flavor-wise, ricotta cheese makes pancakes better balanced, because it adds a mild tang and a savory nutty-cheese hint.
  • In terms of texture, ricotta cheese adds extra moisture to yield extra fluffy and tender pancakes.

Tools You Need for the Lemon Ricotta Pancakes Recipe:

• Measuring cups and spoons
• Mixing bowls
• Silicone spatula or wooden spoon
• Whisk
• Large nonstick skillet or griddle
• Spatula (flipper)
• Tea towel

Important Ingredients for Lemon Ricotta Pancakes and Why

Dry Ingredients:

• Granulated sugar (aka white sugar): 
  • Granulated sugar is a key ingredient for sweetening pancakes and producing a golden brown color.
  • Sugar also binds with the water content in the batter, slowing down the gluten formation process which results in tender pancakes.
• Baking powder:
  • Most baking powder on the market is double-acting, which means it gets activated immediately when mixed with wet ingredients and also from heat while baking.
    • That being said, DO NOT let the pancake batter sit for too long, or else it will lose its effectiveness to rise properly.
  • Baking powder contains dry acid, or cream of tartar, so it can activate and leaven baked goods with any liquid even if it isn’t acidic.
  • Did you know you can make baking powder at home? Try out my ‘How To Make Baking Powder’ post to learn more!
• Baking soda:
  • Baking soda doesn’t contain acid, so it activates ONLY when mixed with acidic ingredients like buttermilk.
    • It reacts with acid from buttermilk, creating air pockets to make pancakes rise.
  • Baking soda also reacts with hot sugar during baking to give the pancakes golden and crispy edges. 
  • Try out my Homemade Baking Soda recipe!

Wet Ingredients:

• Eggs: 
  • Eggs enrich flavors, provide an emulsifier from yolks to bind all ingredients homogeneously, and retain air from egg whites to make pancakes fluffy and soft.
  • Always use large, room-temperature eggs when baking unless specified otherwise. This is because room-temperature eggs mix better in the batter.
• Buttermilk: 
  • Buttermilk contains acid to break down protein in flour, not only tenderizing pancakes but also producing smaller air bubbles to lock in moisture in pancakes more easily.
  • Buttermilk, plain yogurt, and sour cream can substitute one for another and you can make them at home. A good rule of thumb is to use up to three-quarters of the required amount, and then adjust it accordingly to get the same consistency as the recipe.

Macerated Blueberries for Topping:

• Blueberries: 
  • Macerated blueberries (soaking them in liquid) not only pack great sweet and tart flavors but also add an indigo pop of color to your pancakes.
  • Either fresh or frozen blueberries will work well in this Lemon Ricotta Pancakes Recipe. 
• Granulated sugar: Sugar doesn’t need to caramelize in this recipe so sugar-free substitutes from my chart will work.
• Lemon juice: Freshly-squeezed lemon juice is the best but bottled lemon juice will also work. 

Mix-Ins and Extras:

• Butter: 
  • To add extra butteriness and golden brown color to your pancakes, heat a knob of butter in your pan.
  • You can use Homemade Butter (salted or unsalted) or store-bought butter or ghee.

How To Make Lemon Ricotta Pancakes

Make The Macerated Blueberries:

1. Using lemon juice and sugar helps draw out the liquid and intensify the flavor of blueberries. 
2. If using frozen blueberries, thaw them in the refrigerator overnight or at room temperature. Be aware that there may be texture differences between refrigerated and room-temperature blueberries during the maceration process.

Make The Pancake Batter:

1. Mixing dry ingredients thoroughly can disperse everything evenly.  
2. Mixing wet ingredients separately contribute to a smooth batter.
3. Whisking dry ingredients and wet ingredients separately before combining can incorporate extra air to make pancakes fluffy and avoid toughening gluten.
4. Mix pancakes’ dry ingredients and wet ingredients until JUST combined. A few lumps are ok and will work themselves out.

Cook The Pancakes:

1. Cook pancakes in the center of the pan and over medium-low heat to avoid uneven or over-cooking. 
2. Cook until bubbles form on the top, the sides turn slightly brown, and the bottom is nicely browned. Flip and cook until the other side is also golden brown.
3. Keep pancakes warm under a clean tea towel or a vented splatter cover to prevent pancakes from getting mushy from the steam.

Gluten-Free Lemon Ricotta Pancakes

Good news – you can make this delicious Lemon Ricotta Pancakes Recipe gluten-free! Substitute the all-purpose flour with Gluten-Free All-Purpose Flour Blend, Almond Flour, Oat Flour, or coconut flour. 

• Substitute Gluten-Free All-Purpose Flour Blend for all-purpose flour at a 1:1 ratio.
• Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
• A good starting point is to substitute ¼ cup (1 ounce) of coconut flour for every cup of almond flour. You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.

A good rule of thumb when substituting flour is to hold back some liquid by using up to three-quarters of the required amount in one go and adjusting accordingly to get the same consistency. This way, you can achieve a smooth cake batter even with different flour textures.

For more information on how to substitute these different flours, check out my ‘Guide to the Best Gluten-Free Flours’.

Can I Make Lemon Ricotta Pancakes In Advance?

Unfortunately, you CANNOT make this pancake batter ahead of time and let it sit out without affecting its ability to rise effectively. Since baking powder activates the moment it’s combined with any type of wet ingredients, it’s best to cook them off immediately.

However, you can make the batter in advance by omitting the baking powder and baking soda until you’re ready to cook them.

• You can store the batter without baking soda and baking powder in the refrigerator for up to 3 days.
• When ready to cook, sprinkle the baking powder and baking soda over the batter and gently fold using a silicone spatula. Make sure to just fold until combined, being careful not to overmix.

How To Store Leftover Lemon Ricotta Pancakes:

• Room temperature: You can leave your Lemon Ricotta Pancakes out at room temperature for no more than 2 hours.
• Refrigerator:
  • The best way to store leftover pancakes is in an airtight container in the refrigerator for up to 2 days.
  • Reheat: To reheat pancakes from the fridge, use a hot skillet or microwave for about 30 seconds.
• Freezer:
  • Freeze pancakes with pieces of parchment paper placed in between to prevent sticking. Wrap the stack of pancakes in foil and place them in a resealable bag for extra protection from moisture.
  • Reheat in the microwave: To reheat from frozen, place your pancakes on a microwave-safe plate and microwave for about 20 to 30 seconds. 
  • Reheat on the stove: You can also heat them in a skillet, but you will want to thaw your pancakes overnight in the refrigerator or at room temperature before cooking.
  • Reheat in the oven: Reheat pancakes at 300°F/150°C-350°F/180°C for 5-10 minutes or until warm throughout.

FAQs

Why use both baking soda and baking powder?

The goal of using both baking powder and baking soda is to make your pancakes as light and fluffy as possible with golden and crispy edges. 

• Most baking powder activates when mixed with liquid and exposed to heat to form air pockets to make pancakes rise.
• Baking soda activates when mixed with acidic liquid to create air pockets to help pancakes rise.
• Baking soda also reacts with hot sugar to give the pancakes golden and crispy edges. 

Can I substitute buttermilk for whole milk in this recipe?

Buttermilk is an essential ingredient to adding moisture, flavor, and tenderness to your Lemon Ricotta Pancakes. If you don’t have any on hand, you can make my simple Buttermilk Substitute recipe!

How come my pancakes are rubbery? How to prevent rubbery pancakes?

Rubbery or tough pancakes are due to over-mixed batter, dry batter, or over-cooking.

• Over-mixed batter: The number one cause of rubbery pancakes is over-mixing the batter which increases gluten formations to toughen the texture.  
  • To prevent this from occurring in the future, whisk and fold the room temperature ingredients just until combined.
• Dry batter:
  • Flour in different places absorbs liquid differently, depending on how, where, and when it was made, and the type of wheat grain that was milled.
  • Note to use up to three-quarters of the required liquid amount in one go and adjust it accordingly to get the same consistency as the recipe.
    
• Overcooking the pancakes:
  • First, make sure to cook pancakes at medium-low temperatures and in the center of the pan to prevent fast or uneven cooking. 
  • Second, Cook them just until both sides are golden brown and no any longer.

Why are my pancakes sticking to the pan?

Your pancakes may stick to the pan due to insufficient preheating, greasing, or cooking time.

• A preheated pan produces steam in touch with water from the relatively colder batter. The hot air can create a gap in between to prevent the pancakes from sticking to the pan.
• Be sure to swirl the melting butter around for even greasing across the surface of your pan. 
•  Do not flip too early. Wait until your pancakes are bubbly on the surface and the sides are turning slightly golden brown before flipping the pancake. If you flip it too early, it likely hasn’t developed a crust or skin to detach itself from the hot pan.

Why are my macerated blueberries watery?

• Frozen blueberries tend to have a lot of moisture content when left to thaw in a bowl. I suggest letting them thaw at room temperature and straining the excess water that comes out so that once you combine them with the sugar and lemon mixture, only the sweet inner contents of the blueberries will be left.
• Soft and extra-ripe blueberries can be a bit watery by nature. I recommend using firmer blueberries for the maceration process.

How do I make my pancakes more lemony?

• Lemon zest already packs a lemony punch when incorporated into the batter.
• However, if you want a vibrant pop of lemon flavor, you can add a few drops of lemon extract or an extra splash of lemon juice to the batter.
• If natural lemon extract is hard to find, make it using my Homemade Extracts recipe.

Gemma’s Pro Chef Tips:

• Macerating blueberries will take a bit of time but don’t serve until the sugar has dissolved or they will taste grainy.
• If you are pressed for time, gently heat half of the blueberries and all of the sugar over a low flame or in the microwave just until the berries release a bit of juice and the sugar has dissolved. Then, stir this into the remaining blueberries and lemon juice and set aside for 5 minutes.
• Be sure to start with room temperature ingredients for the most even mixing and the best, fluffiest results.
• Some recipes call for only egg yolks, but I like to include both egg yolks and whites for ultimate tenderness and binding power in the batter.
• You can use cooking spray or vegetable oil to cook your pancakes if you prefer.
• Feel free to add a splash of vanilla extract to enhance the overall flavor of the pancakes.
• You can replace blueberries with other fresh berries of your choice. If choosing strawberries or another large berry, half or quarter them before macerating.
• Feel free to top off your pancakes with maple syrup, butter, powdered sugar, or more lemon zest!
• For a fun baking project, try making these completely from scratch with Homemade Ricotta and Homemade Buttermilk!

Looking For More Lemon Blueberry Recipes? Check Out:

• Jumbo Lemon Blueberry Costco Muffins Recipe
• Gluten-Free Lemon Blueberry Pound Cake
• Lemon and Blueberry Crepes
• Blueberry Lemon Popsicle
• Lemon and Blueberry Single Serve Cheesecake (No Bake)
• Lemon and Blueberry Cheesecake Bars

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

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Lemon Ricotta Pancakes Recipe with Macerated Blueberries

My Lemon Ricotta Pancakes recipe easily upgrades a humble breakfast favorite with creamy ricotta, refreshing lemons, and sweet blueberries!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10 pancakes

Author Gemma Stafford

Ingredients

For The Macerated Blueberries

• 2 cups (10 oz/284 g) blueberries (fresh or frozen)
• ¼ cup (2 oz/57 g) granulated sugar
• 1 tablespoon lemon juice

For The Pancakes

• 2 cups (10 oz/ 280 g) all-purpose flour
• ¼ cup (2 oz/57 g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs , at room temperature
• 1½ cups (12 oz/340 g) fresh ricotta cheese , at room temperature
• 1½ cups ( 12 fl oz/ 360 ml) buttermilk
• 1 tablespoon lemon zest
• Butter , for cooking

Instructions

Make the Macerated Blueberries

• In a medium bowl, combine the blueberries, sugar and lemon juice and set aside until the sugar has dissolved and the blueberries have released some juice, about 30 minutes.

Make The Pancakes

• In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk the eggs, ricotta, buttermilk and lemon zest until smooth.
• Mix the wet and dry ingredients until just combined and set aside.
• Heat a large skillet over medium-low heat, add a little butter to the pan and pour a ½ cup (85 grams) of batter onto the pan.
• Cook for about 3 - 4 minutes or until bubbles form on the top and the bottom is nicely browned. Flip and cook for another 2 minutes or until the other side is golden brown. Keep warm under a clean tea towel while you cook off the remaining batter.
• Serve immediately drizzled with the Macerated Blueberries. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 30 seconds or on a hot skillet.

The post Lemon Ricotta Pancakes Recipe with Macerated Blueberries appeared first on Gemma’s Bigger Bolder Baking.

I can’t help myself. Once I realize I’m buying the same thing again and again, I have the urge to try to make it myself from scratch. Case and point: these three fantastic store-bought cracker copycat recipes! 

With a few standard ingredients, you can swiftly re-create perfect store-bought crackers at home and know what goes into them! Perfect for any charcuterie and cheese board, make for a great grab-and-go snack, or serve as the ideal companion to hummus, dips, or a good bowl of soup.

Homemade Wheat Thins

My homemade Wheat Thins recipe is everything you love about the store-bought version: they’re delightfully crispy, slightly sweet, perfectly salty and flavorful thanks to whole wheat flour! These crackers are positively addicting!

I love serving these whole-grain crackers with my Blue Cheese Compound Butter. Get my Homemade Wheat Thins recipe!

Homemade Cheez-Its With Real Cheddar

Cheez-Its are one of our son Georgie’s favorites, so I really wanted to perfect a homemade version! I love knowing exactly what I’m serving my family. 

My copycat Cheez-It crackers are made with real sharp cheddar cheese, giving them more protein and an even cheesier taste than their store-bought counterparts. You can even experiment with other hard cheeses with this recipe! Give them a go with Monterey Jack cheese, or add a bit of parmesan to your extra-sharp cheddar. 

(Please note, ideally you’ll use a food processor to properly grind the cheese enough to make this dough but you can make it by hand with a little elbow grease.) Get my Homemade Cheese-Its recipe!

Buttery Homemade Ritz Crackers

My crunchy and salty Ritz Crackers recipe is made with real butter, unlike the store-bought version, giving you an unbelievably buttery taste! These bubbly crackers go perfectly with everything — serve them with your favorite fancy cheese or my Homemade Cream Cheese! If your house is anything like mine, you might want to double the batch because they go quickly! Get my Homemade Ritz Crackers recipe!

How Do you Make Gluten-Free Crackers?

Experiment with Homemade Cheez-Its or Buttery Homemade Ritz Crackers with gluten-free all-purpose blend flour!

Hungry For More Copycat Recipes? Try:

• Homemade Starbucks Frappuccinos
• Homemade Thin Mints
• Homemade Samoas Cookies (Girl Scout Toasted Coconut Cookies)
• McDonald’s Apple Pie: Better Homemade!
• Homemade Goldfish Crackers

The post 3 Homemade Cracker Recipes for Your Favorite Store-bought Brands appeared first on Gemma’s Bigger Bolder Baking.

I’m always looking for recipes that make my mornings with my little one easier — and, of course, healthy options for breakfast! This breakfast muffin recipe is one I go back to again and again because our son, Georgie, loves them! They’re the perfect size for his lunchbox, and I’m happy that I can feed him something delicious and good for him (and for me!)

Our family loves the taste of these muffins; they’re naturally sweetened with bananas and a touch of honey, and the Greek yogurt helps give the muffins a slight tang while also helping to keep them nice and moist.

Plus, my Healthy Breakfast Muffins recipe is packed with healthy ingredients that will keep you and your little ones nourished for a long time. These morning muffins are made with whole wheat flour and oat flour, which are packed with fiber, which will keep everyone full and happy until lunchtime. Bananas add vitamin C and potassium to the mix. Greek yogurt is also a great alternative to other fats, like oil, and has high protein, making it a great addition. 

I also like to use honey instead of sugar, as it has a lower glycemic index, which means your blood sugar won’t be raised as quickly, and you can avoid the dreaded sugar crash.

Give these muffins a try this week, and let me know what you think!

Table Of Contents

• Tools You Need To Make Healthy Breakfast Muffins
• Ingredients For Healthy Muffins
• How To Make Healthy Breakfast Muffins
• Nutritional Information
• Can I Make Muffins In Advance?
• FAQs
• Gemma’s Pro Chef Tips
• More Healthy Breakfast Recipes

Tools You Need

• Measuring cups and spoons
• Mixing bowls
• Potato masher
• 12-cup muffin pan
• Paper liners or parchment paper

Healthy Breakfast Muffin Ingredients

• Whole wheat flour: I use whole wheat flour for this recipe because it is a bit denser, which helps keep you full for longer. Plus, whole-grain foods are a great healthy choice!
• All-purpose flour: I also add a bit of AP flour to these muffins; I find it helps keep the muffin a bit lighter.
• Oat flour: Oat flour is a lot like whole wheat flour, but it adds a nice nutty taste.
• Baking soda and baking powder: These are the rising agents in the muffins.
• Salt: I tend to add salt to everything, even the sweetest of my desserts because it helps bring out all the other flavors.
• Bananas: Bananas help flavor and sweeten these muffins. Plus, the natural moisture in the bananas helps to keep your muffins moist.
• Greek yogurt: Greek yogurt helps add a slight tang to the muffins, which gives them a nice, complex flavor and helps keep the muffins moist. Plus, it’s chock full of protein! 
• Eggs: Eggs are what will hold your muffins together.
• Honey: I like to use a natural sweetener for recipes I want to be healthy, and honey is my usual go-to.
• Vanilla extract: A little vanilla, like salt, helps bring out the other flavors of a recipe.
• Coconut oil: I opt to use coconut oil instead of other fats because it’s a tad healthier and superb at keeping things moist!

How To Make Healthy Muffins

1. First, you will need to combine the dry ingredients (whole wheat flour, all-purpose flour, oat flour, baking powder, baking soda, and salt) in a medium bowl.
2. In a separate bowl, mash the bananas very well with a fork and then add the wet ingredients (yogurt, honey, eggs, vanilla extract.)
3. Combine the wet and dry ingredients until they just combine. Try not to overmix!
4. Then, drizzle in the melted coconut oil and mix until combined. 
5. Divide the batter into a 12-cup muffin pan lined with paper liners or parchment paper.
6. Bake for 17-18 minutes in a preheated oven at 350°F (180°C.)

Nutritional Information

When making breakfast for our son, I try to make it as healthy as possible (don’t worry about Georgie, he gets plenty of treats in this house!)

I love these muffins because:

• They only have 188 calories per muffin.
• They’re packed with 5 grams of protein!
• They are relatively low-fat.
• They contain plenty of fiber.

Can I Make Muffins Ahead Of Time? Can I Freeze Muffins?

Yes, you can make muffins in advance. I love making a batch of these muffins in order to grab and go. I like to make them on a Sunday, then have them stored in an airtight container at room temperature for Monday and Tuesday. 

But I think the best way to make muffins ahead of time is to freeze them! Once the muffins are cooled, I pop them in an airtight container or Ziploc bag and freeze them. When I’m ready to pack Georgie’s lunch box, I defrost them in the microwave.

FAQs

How do I know when my muffins are cooked?

A good way to test if your muffins are done baking is to insert a wooden skewer into the center of one of the muffins in the middle of the tray. If it comes out clean, it has finished baking. Since these muffins tend to get dry if they’re overcooked, try testing them about 5 minutes before the 17-18 minutes of bake time is up. 

Why are my muffins stuck to the paper liner?

While not the end of the world, sometimes your muffins may stick to the paper liners you use in your cupcake tin. Be sure you let your muffins cool completely before you remove the paper.

Why are my muffins dry?

These muffins do tend to dry out if you overbake them, but there may be a few reasons why your muffins are dry. One reason could be that your oven temperature is too high; every oven is different and sometimes what you set your oven to is not the actual temperature. 

Another reason is that you simply baked the muffins for too long. Be sure to start testing for doneness five minutes before the recommended bake time. 

You could have also overmixed the batter. It’s tempting to just keep stirring, but stop as soon as your ingredients are fully combined! 

Gemma’s Pro Chef Tips For Making Healthy Breakfast Muffins

• Be sure that all of your ingredients are at room temperature for the best results.
• When baking with bananas, the riper the better! I always throw overripe bananas in an airtight container or bag into our freezer so I can defrost them and make these muffins at a moment’s notice! Be sure to peel your bananas before freezing them to make using them even easier. 
• You can add 1 cup (5 oz/142 g) of chopped, toasted nuts to the batter just before filling the muffin tin.
• Be careful not to overbake these muffins, as they can taste a bit dry.
• Try my Homemade Oat Flour! 

Want More Healthy Breakfast Recipes? Try:

• Overnight Oats With 3 Delicious Flavors
• Healthy Chocolate Ice Cream For Breakfast
• Healthy Breakfast Crisp (Gluten Free!)
• Banana Nut Muffins (Paleo, Vegan, and Gluten-Free)
• Homemade Granola Bars (Sugar-Free, Grain-Free)

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Georgie’s Healthy Breakfast Muffins

My Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Calories 188kcal

Author Gemma Stafford

Ingredients

• 1 cup (5 oz/142 g) whole wheat flour
• ¾ cup (3 ¾ oz/105 g) all-purpose flour
• ¼ cup (1 ¼ oz/35 g) oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 small bananas (9 ½ oz/270 g/1 cup mashed)
• ½ cup (4 oz/115 g) Greek yogurt
• 2 large eggs, at room temperature
• 2 tablespoons (1floz/30ml)honey
• 1 teaspoon vanilla extract
• 6 tablespoons (3floz/90ml) melted coconut oil

Instructions

• Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Set aside.
• In a medium bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking soda, baking powder, and salt.
• In a separate medium bowl, mash the bananas well with a fork. Whisk in the yogurt, eggs, honey, and vanilla extract.
• Combine the wet and dry ingredients until just combined. Lastly, drizzle in the melted coconut oil and mix to combine.
• Divide the batter evenly among the prepared muffin cups. Use all the mix to fill the wells.
• Bake for 17 -18 minutes or until a wooden skewer inserted in the center comes out clean. (Just a note: bake these until they are just done, then remove them from the oven. They tend to get dry if they are over-baked.)
• Allow to cool before eating. Store leftovers in an airtight container at room temperature for up to 2 days. I like to freeze mine once cooled, then defrost them in the microwave to pack them into Geoge's lunch box.

Nutrition

Serving: 1muffin | Calories: 188kcal | Carbohydrates: 25.1g | Protein: 4.9g | Fat: 8.1g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g | Cholesterol: 31.5mg | Sodium: 210.1mg | Potassium: 149.2mg | Fiber: 2.5g | Sugar: 7.2g

The post Georgie’s Healthy Breakfast Muffins appeared first on Gemma’s Bigger Bolder Baking.

Pure Maple Candy is a staple in the northeast of the states and Canada, but this old-school candy is a bit hard to describe to people who have never had it before. 

Explaining the flavor is easy — picture maple syrup. That’s what this candy tastes like because Homemade Maple Candy is made with just maple syrup, excluding butter that is used to rim your saucepan and a couple of drops of vegetable oil, which is optional. 

The texture is a bit more unexcepted, as most of us are familiar with maple syrup as a liquid. Maple candies are a bit more firm than fudge, with an almost sandy-like texture because of all the sugar crystals that melt perfectly in your mouth. 

Give this easy candy recipe a shot! I love having these candies around to serve (and impress!) my guests; if you wrap them in pretty paper, they make a great gift.

And if you love everything maple, don’t miss my new cookbook, Bigger Bolder Baking Every Day!

Why Do You Butter Your Saucepan When Making Maple Candy?

While this candy recipe requires only maple syrup, I recommend buttering the rim of your saucepan with butter. In fact, this is somewhat common practice when you’re making any candy.

The reason why you want to butter your saucepan is to help prevent your maple syrup from boiling over. I typically butter just the rim of my saucepan, but some candy makers also butter the sides of their saucepan.

What Does Oil Do In Maple Candy?

If you’re a purist, feel free to omit the few drops of vegetable oil in this homemade maple candy recipe completely. However, if this is your first time, or you’d really like to avoid a mess, add a few drops of oil to your maple syrup as it starts to enter the hard ball stage when the maple syrup starts to foam. The oil helps prevent the foam from rising!

What Type Of Maple Syrup Should I Use For Maple Candy?

It is essential that you use pure maple syrup to make maple candy. It’s the only ingredient, so make sure you get a good quality one as well! I like to use dark maple syrup because I love the more robust maple flavor, but you can also use Golden Amber (Grade A) if you like something milder.

Do not use “pancake syrup!” It is not the same as maple syrup. 

Tools You Need To Make Pure Maple Candy

• Measuring cups and spoons
• 9×5-inch (23×12 1/2-cm) loaf pan or silicone maple leaf candy molds
• High-sided saucepan
• Candy thermometer
• Wooden spoon

What Are The Stages Of Sugar In Candy Making?

There are 7 stages sugar goes through when you are cooking it for candy making: thread, softball, firm-ball, hard-ball, soft-crack, hard-crack, and caramel. 

Temperature is incredibly important when making candy, and while there are ways to test what stage you are in, I do say you need a candy thermometer for this recipe. 

To make Maple Syrup Candy, you will want your candy to be in the softball stage before you remove it from heat, which means your thermometer should read 235-245°F (112-116°C). 

Gemma’s Pro Chef Tips For Making Homemade Maple Candy

• You will need a high-sided pot and a candy thermometer to make this.
• The few drops of vegetable oil will keep the maple syrup from bubbling over as it gets close to the softball stage. Purists may leave the oil out.
• For the very best results, you will need to boil this syrup 32-34°F above the boiling point of water where you are. You can find the boiling point of your particular location by boiling water and checking the temperature. 
• Start pouring the syrup out of the pot right after it crystallizes. At that point, it will go from liquid to solid in a matter of seconds.
• If, for some reason, the candy does not set or crystalized too fast to pour, add a tablespoon of water, reheat the syrup to the soft ball stage, and try again. We melted and retried this recipe a few times before we got it just right!

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Pure Maple Candy

Classic Pure Maple Candy is a treat that never gets old — and you won't believe just how easy it is to make!

Course Dessert

Cuisine American, Canadian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 24 pieces

Author Gemma Stafford

Ingredients

• Butter, for the rim of the saucepan
• 2 cups (20 oz/566 g) pure maple syrup
• 2-3 drops vegetable oil (optional)

Instructions

• Line a 9x5-inch (23x12½-cm) loaf pan with parchment paper, leaving some paper overhanging off the sides. Or have silicone maple leaf candy molds standing by. Set aside.
• Butter the rim of a medium, high-sided, heavy-bottomed saucepan and attach a candy thermometer.
• Pour in the maple syrup and the oil (if using) and bring to a boil.
• Let the syrup boil for 5-10 minutes until it reaches the softball stage 235-245°F (112-116°C).
• Remove from the heat and do not touch or agitate the syrup. Let cool, undisturbed, until it reaches 200°F (94°C), about 5 minutes.
• Remove the thermometer and, with a wooden spoon, begin to stir the syrup. After about 1 minute, you will feel crystals beginning to form at the bottom of the pan, but the syrup will still be fairly clear.
• Immediately pour the syrup into the prepared pan or the molds.
• If you used a loaf pan, let the syrup cool for a few minutes until it is opaque and firm but still warm. Using the parchment, carefully lift it out of the pan and cut it into squares or pop them carefully out of the molds.
• Once completely cooled and hard, transfer to an airtight container for up to 2 weeks.

The post Pure Maple Candy appeared first on Gemma’s Bigger Bolder Baking.

It may be tempting to reach for a sugary snack like candy or gum when you need something sweet to chew on. Instead of going for something high in processed sugars, go for my Homemade Blueberry Fruit Leather, made with real fruit!

It has all those lovely flavorings from the blueberries, with a touch of acidity from the lemon juice to balance things out. What’s even better than the tanginess and chewiness of this snack is its simplicity.

You don’t need a dehydrator for this recipe — an oven will do the job. With just 3 ingredients and 6 tools, you’re on your way to enjoying some yummy fruit leather for days.

What Is Fruit Leather?

Fruit leather is essentially dried-up fruit puree. It’s commonly dried in a dehydrator or the oven, and in this recipe, it’s the latter. No need for a fancy dehydrator machine!

Can I Use Frozen Fruits To Make Fruit Leather?

Feel free to use fresh blueberries to make your fruit leather. Depending on your accessibility to fresh blueberries, you may have to tweak the recipe a bit by adding more sugar if they aren’t as sweet as you’d like them to be.

That said, you can also puree frozen blueberries for this recipe! Frozen berries are usually frozen during peak season and preserve that sweetness throughout the year. If you opt to puree frozen blueberries, make sure to defrost them for a bit before adding them to the blender or food processor. If they are too frozen, you may end up with a smoothie texture instead of a puree texture.

How To Know If My Fruit Leather Is Dry Enough

Your fruit leather may be a bit tacky to the touch, but it should not be wet after baking. After trying the touch test, you can try peeling the edge of the fruit leather back. It should peel off easily if it’s been dried all the way through without leaving any residue on your silicone baking mat.

However, if the middle portion of the leather is not coming up easily, this is a sign your fruit leather hasn’t dried enough or the puree was not spread evenly. Bake it in the oven for an additional 30 minutes to an hour until it is completely dry.

Tools You Need To Make Blueberry Fruit Leather:

• Measuring cups and spoons
• Baking sheet
• Silicone baking mat
• Blender or food processor
• Silicone spatula
• Scissors

How To Store Blueberry Fruit Leather

Roll and store your Blueberry Fruit Leather in an airtight container for up to 4 weeks. The best part about dried goods is that they stay fresh for a long time. Make sure to keep it away from any moisture, and you’re good to go!

Gemma’s Pro Chef Tips For Making The Best Blueberry Fruit Leather:

• You can use fresh or frozen blueberries for this recipe. If using frozen, defrost first.
• Before baking, taste and add more sugar if you prefer a sweeter fruit leather.
• If you don’t have a silicone baking mat, you can use parchment paper. However, it can wrinkle under the leather, making it difficult to peel.
• The trick to getting the best texture – and not burning your homemade fruit leather – is going low and slow in your oven. I let the oven preheat to 170°F (76°C) or its lowest setting, and let the fruit mixture bake for 3 to 5 hours.
• Be sure to use a ruler to get the measurement correct – if it’s too thick, it will take too long to dry. If it’s too thin, the edges might get crunchy before the center is dried.
• Be sure to go low and slow when making this leather, so the liquid evaporates, but the berries don’t burn.

Try More Healthy Snack Recipes:

• 3 Ingredient Raspberry Fruit Leather
• Top 10 Back-to-School Lunch Box Snacks
• Frozen Yogurt Snacks
• Top 5 After School Snacks: Mug Recipes
• Top 5 Microwave Snacks

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Blueberry Fruit Leather

My sweet and dark baked Blueberry Fruit Leather recipe is a great go-to snack made up of just 3 ingredients — no need for a dehydrator!

Course Snacks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 9 strips

Author Gemma Stafford

Ingredients

• 2 cups (10 oz/284 g) blueberries
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice

Instructions

• Preheat the oven to 170°F (76°C) or its very lowest setting and line a baking sheet with a silicone baking mat.
• In a blender or food processor, puree the berries with the sugar and lemon juice.
• Pour the mixture onto the baking mat and spread into a 9x11-inch (22x28-cm) rectangle.
• Bake for 3 to 5 hours until the leather no longer feels tacky but is still flexible.
• Starting at a short end, cut into nine 1-inch (2½-cm) wide strips.
• Roll and store in an airtight container for up to 4 weeks.

The post Blueberry Fruit Leather (Made With Real Fruit!) appeared first on Gemma’s Bigger Bolder Baking.

Looking to make your charcuterie board a little more special? You need to try my copycat Ritz Crackers recipe! You can buy every artisanal cheese that exists, but I guarantee these homemade buttery crackers will still be the star of the show! 

You may be wondering how to make Ritz Crackers at home — or if it’s even worth the trouble! I promise I’d never lead you astray; these crackers are surprisingly very easy to make. And you just can’t compare the end product with store-bought. These crackers are everything I love about Ritz; they’re buttery, bubbly, crunchy, and the perfect amount of salty.

Try serving these with savory compound butter, like my Blue Cheese Compound Butter or my Chipotle Lime Compound Butter! Or try one of my favorite snacks, Homemade Cream Cheese, on top of these crackers.

Do Ritz Crackers Have Dairy?

You may not believe this, but the buttery Original Ritz Crackers do not contain dairy and are vegan! However, this recipe includes dairy (as do some other versions and brands, so be sure to check the listed ingredients if you are allergic.) 

Store-bought Ritz Crackers have artificial flavoring, but my homemade recipe uses real butter to get that iconic taste. 

Why Do Ritz Crackers Have Holes?

Store-bought Ritz Crackers and my homemade recipe both have holes — but why? The holes in a cracker are called “docking holes,” and their purpose is to help ventilate the crackers. As the crackers bake, the air expands, which causes bubbles that may over brown or burn. The holes allow the steam to escape instead of becoming bubbles. It’s the same reason why you would dock a pie crust! 

I don’t have a docking machine, and I highly doubt most of you do! Instead, I use a toothpick to poke holes in the crackers just before baking. Store-bought Ritz Crackers have seven holes on each cracker if you want to be precise! 

Tools You Need To Make Homemade Ritz Crackers

• Measuring cups and spoons
• Baking sheets
• 1½-inch (4-cm) round cutter

Gemma’s Pro Chef Tips For Making Copycat Ritz Crackers

• This dough is very soft — the moisture in the dough is what creates the bubbles in the crackers while baking. However, if the dough is too wet to form a ball, knead in a touch more flour (1 or 2 tablespoons) until it just comes together.
• The soft dough can make it a bit challenging to cut neat circles. If you are having trouble, roll the dough onto a piece of parchment paper and either refrigerate it with the paper for 30 minutes or freeze it for 10 minutes. This should allow you to cut and lift the dough onto your baking sheet more easily.
• Brush the melted butter onto the crackers while they are still hot, so they absorb more of the buttery flavor.
• You can add a tablespoon of any dried herb that you would like into the flour mixture.
• Make a seeded cracker by sprinkling poppy seeds or sesame seeds onto the crackers before you bake them, just after you brush on the egg wash.

Try more copycat recipes!

• Homemade Cheez-Its With Real Cheddar
• Homemade Wheat Thins
• 4-Ingredient Homemade Goldfish Crackers
• Homemade Graham Crackers

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Buttery Homemade Ritz Crackers

Up your charcuterie board with these crispy, bubbly, and buttery homemade Ritz Crackers. They're made with real butter!

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 50 crackers

Author Gemma Stafford

Ingredients

• 1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons granulated sugar
• ¼ teaspoon salt, plus more for topping
• 3 tablespoons (1½ oz/42 g) plus 1 tablespoon (½ oz/14 g) butter, cold and diced
• 1 tablespoon vegetable oil
• ¼ cup  (2 floz/60ml) water
• 1 egg, beaten, for egg wash
• salt, for sprinkling

Instructions

• In a medium bowl, combine the flour, baking powder, sugar, and salt.
• Cut in 3 tablespoons (1½ oz/42 g) butter until the mixture is crumbly, then stir in the oil.
• Stir in the water until the mixture forms a dough. It will be very wet but should hold together.
• Wrap well and chill the dough for at least 1 hour (and up to 2 days).
• When ready to bake, preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
• Working with a quarter of the dough at a time, on a floured surface, roll out to ⅛-inch-thick (3 mm) or less (as thin as possible) and use a 1½-inch (4-cm) round cutter to cut as many circles as you can.
• Transfer the circles to a lined baking sheet, then poke holes all over the dough with a toothpick. Brush with the egg wash and sprinkle with some salt.
• Bake for 10 minutes, until the crackers are bubbled up and golden brown. I like to bake one sheet at a time.
• Melt the remaining tablespoon of butter and brush on the crackers while still warm. Let cool completely on a wire rack while rolling and baking the remaining crackers.
• Store in an airtight container at room temperature for up to 1 week.

The post Buttery Homemade Ritz Crackers appeared first on Gemma’s Bigger Bolder Baking.

When we realized it was one of our son George’s favorites, I knew I wanted to master a Homemade Cheez-It recipe, so I could feel good knowing exactly what we were giving him for a snack. Turns out, I find them ridiculously addicting too! 

These copycat Cheez-Its are just like the ones you can buy at the store, made even better because they’re made right in your own kitchen. They turned out to be perfectly crispy and somehow even more cheesy than the originals — and that may be because these snack crackers are made with real extra-sharp cheddar cheese.

I know for busy people, busy parents especially, making Cheez-Its at home may seem a bit too extra. But I was surprised at how quickly these cheddar cheese crackers came together! I think the only time I’ll buy Cheez-Its at the store is when I don’t have access to my oven! 

Please note, you will need a food processor to make the dough for this recipe. Otherwise, the cheese will not be the proper consistency for the crackers.

Are Cheez-It’s Real Cheese? What Kind Of Cheese Is In Cheez-Its?

Cheez-Its are made with 100% real cheese, which they proudly advertise on their packaging. If you look at the ingredients of Cheez-Its, they list “cheese made with skim milk.” The Original Cheez-Its don’t say which cheese they include, but for my homemade version, I opted to use extra-sharp cheddar cheese for that real cheesy flavor.

Can I Use Another Cheese In Homemade Cheez-Its?

I used 8 oz. of extra-sharp cheddar cheese to make our Cheez-Its, but feel free to experiment with other semi-hard cheeses. If you’d like a more mild-tasting Cheez-It, try cheddar cheese instead of extra-sharp. You can also try making these crackers with 8 oz. of Monterey Jack cheese, or with 6 oz. of white cheddar cheese and 2 oz. of parmesan!

How To Make Homemade Cheez-Its

Making Cheez-Its at home is surprisingly very easy! But you will need a food processor to grate up the cheese as finely as you need it to be to make an even dough. Making the dough for Cheez-Its takes just a brief kneading but does need to rest for about 1 hour in the refrigerator. Then, you just need to roll the dough out, cut out your Cheez-Its, and bake! 

Tools You Need To Make Homemade Cheez-Its

• Measuring cups and spoons
• Food processor
• Baking sheets

Gemma’s Pro Chef Tips For Making Copycat Cheez-Its

• A food processor is essential for this dough to grind the cheese properly.
• If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this.
• Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
• Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.

Try More Copycat Recipes!

• Absolutely Adorable Homemade Animal Crackers
• 4-Ingredient Homemade Goldfish Crackers
• Homemade Wheat Thins
• Homemade Thin Mints
• Homemade Disneyland Dole Whip

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Homemade Cheez-Its

My Homemade Cheez-Its are made with 100% real extra-sharp cheddar cheese, giving you the perfectly crispy, cheesy cracker you know and love.

Course Lunch, Snack

Cuisine American

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Servings 60 crackers

Author Gemma Stafford

Ingredients

• 2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded
• 1 cup (5 oz/142 g) all-purpose flour
• ¼ teaspoon salt
• ¼ cup (2 oz/57 g) butter, cold and diced
• 2 tablespoons ice water

Instructions

• In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
• Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
• Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
• When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.
• On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.
• Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
• Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough. I like to bake just one sheet at a time.
• Store in an airtight container at room temperature for up to 1 week.

The post Homemade Cheez-Its With Real Cheddar appeared first on Gemma’s Bigger Bolder Baking.

As a host, it’s hard to think of anything that would be more impressive than serving wine and cheese with your own homemade wheat thins. This copycat Wheat Thin cracker recipe gives you everything you know and love about those addicting crackers, except since they’re homemade, they taste unbelievably fresher. 

This homemade cracker recipe calls for a combination of whole-wheat flour, all-purpose flour, and a tad bit of sugar. The result is a classic snappy cracker that is perfectly crispy and salty, with just the slightest sweetness.

I love serving these homemade whole-grain crackers alongside my Blue Cheese Compound Butter before our main meal — but be warned, some of your guests may eat too many and not have room for the main course! 

How To Make Crackers At Home

I’ll admit that making crackers at home isn’t something that crosses most people’s minds, but the result is hard to deny. Homemade crackers are surprisingly easy, and once you have a taste of how fresh and crispy they are, I don’t think you’ll go back to store-bought! 

To make crackers, you first need to make a dough. Making wheat thin dough isn’t unlike the process of making typical pastry or biscuit dough. First, you combine your dry ingredients, and then you cut in cold butter.

Then, it’s just a matter of rolling, cutting, and baking. You want to roll this dough very thin and then, using either a pizza cutter, a knife, or a cookie cutter, cut out squares and transfer them to a baking sheet. 

They’ll only take 6 to 8 minutes to bake! 

Why Do Wheat Thins Have Holes?

Store-bought wheat thins, and most crackers, have holes — but why? The holes, which are called “docking holes,” help ventilate the crackers. Air expands as the crackers bake, which causes air bubbles to form. Sometimes they burn since they are much thinner than the rest of the cracker, and sometimes they pop and leave big craters in your cracker. The same reason you will dock a pie crust! 

Since I do not have access to a factory that houses a docker machine, I use a toothpick to poke about 6 to 9 holes in each cracker to let the air escape.

You don’t want to overdo it on the holes, though. If you poke too many, too much steam will escape, and your crackers will end up dry and hard. 

Tools You Need To Make Homemade Wheat Thins

• Measuring cups and spoons
• Mixing bowls
• 2 Baking sheets
• Parchment paper

Gemma’s Pro Chef Tips For Making Wheat Thins At Home

• A touch of all-purpose flour helps this dough roll out a bit thinner and taste more delicate.
• The thinner you can roll these crackers, the crispier they will be.
• Use a ruler and a pizza cutter to cut these crackers.
• You can use cutters to cut these crackers into any other shape that you wish!
• Try these spread with a touch of Savory Compound Butter or served on a charcuterie board.

Try More Homemade Crackers!

• 4-Ingredient Homemade Goldfish Crackers
• Homemade Olive Oil Matzah Cracker Recipe
• Homemade Graham Crackers

Print

Homemade Wheat Thins

My homemade Wheat Thins are crispy, slightly sweet, and perfectly salty. Not to mention, they're crazy easy to make!

Course Breakfast, Lunch, Snacks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 75 crackers

Author Gemma Stafford

Ingredients

• ¾ cup (3¾ oz/105 g) whole-wheat flour
• ½ cup (2½ oz/71 g) all-purpose flour
• 1½ teaspoons granulated sugar
• ½ teaspoon salt, plus more as desired
• ¼ cup (2 oz/57 g) butter, cold and diced
• 4 - 5 tablespoons ice water

Instructions

• Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine the whole-wheat flour, all-purpose flour, sugar, and salt.
• Cut in the butter with a pastry blender until crumbly, then stir in the ice water and knead briefly until a dough is formed. Wrap in cling wrap and chill for at least 30 minutes.
• Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch (3-cm) squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)
• With a toothpick, poke 6 to 9 holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.
• Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.

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