How to make buttermilk is so simple and so easy, it’s a total game changer. We have all been there, you’re in the middle of a recipe and you realize you don’t have enough of an ingredient. It can be so stressful. Well, when it comes to buttermilk, that will never happen again.
There are times as well when you don’t need much buttermilk and you don’t want to buy a whole carton. This is also perfect for that. You can make just the amount you need. It has a bit of tang taste to it that is ideal in so many recipes. The fact that you can make your own is such a life safer, if only it was this easy with every ingredient!
Only 2 Ingredients!
So simple you will never need to buy it again. Milk and lemon juice or white vinegar will be a MUST on your grocery list!
Milk: Dairy milk, do not use non-dairy milk.
Lemon Juice or White Vinegar: Fresh lemon juice and white vinegar are winners, but bottled and cider vinegar will work too.
Making Buttermilk from Scratch
It is all about balance! Make it just the way you love it!
Ratio: Use 1 Cup of Milk to 1 teaspoon Lemon juice or vinegar.
Sit: Let it sit 5-10 minutes after mixing to let thicken and create that tang flavor.
What Does Buttermilk Do?
One of the main reasons we love buttermilk is its tart flavor and creamy thickness it adds to our favorite recipes. But it is actually essential to baking and cooking. Another important part is it has acid in it. This acid reacts to baking soda or baking powder causing your muffins, pancakes, and breads to rise. It’s not an ingredient you can just substitute with just anything. That’s why adding lemon juice and vinegar which are acids, works.
Variations
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water or milk to thin.
Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water or milk to thin. Use as you would buttermilk.
Milk: Use whole, 2%, 1% milk according to your desire of fat content.
How to Store Homemade Buttermilk
Fridge: Homemade Buttermilk will keep as long as store bought would, about 7-10 days.
Freeze: Crazy as it seems Buttermilk does freeze well. Sealed well last for up to 3 months.
Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
You’ll love biting through the soft and chewy top layers of this slice, then into that crisp, buttery base. It’s rich and indulgent in all the best ways but takes relatively little effort to make. It’s easy too, there’s nothing too technical here.
Ingredients in Millionaire Shortbread
One of the great things about this dessert is the simplicity of the ingredients and how, when they’re combined, they create something that tastes like a million bucks.
Flour: Just regular all purpose flour
Sugar: two types in this one – white (I prefer superfine but granulated will work) in the shortbread base and brown in the caramel.
Butter: Use unsalted so you have control over the amount of salt you’d like to add.
Salt: I use regular table salt for this and just a ½ teaspoon to balance it but you can easily make this a salted caramel by adding another ½ teaspoon.
Sweetened Condensed Milk: One tin is all you need and creates a gorgeous creamy flavour in the caramel filling.
Chocolate: Use a semi-sweet or dark chocolate (50% cocao and above). Milk chocolate will definitely make these too sweet.
Heavy cream: this is cream with a fat content of at least 35%. It goes with the chocolate to make a gorgeous, thick ganache on top.
How to Make Soft and Chewy Millionaire Shortbread
Here’s the easy steps to homemade millionaire shortbread!
The shortbread
Mix it: Beat together the butter and sugar until lightened and creamy. Don’t skimp on this step. Then add the flour and mix just until it starts clumping and you can’t see flour anymore.
Bake it: Press the dough into a lined 8 inch square tin very lightly then bake for 25 minutes or until the top is starting to turn golden.
The caramel
Cook on the stove: Combine all the ingredients in a saucepan over low-medium heat and stir until everything melts together. Let it come to a light bubble then keep stirring for another 6-7 minutes until thickens and comes away from the side of the pan as you stir (it should also take a few seconds to settle back again).
Bake: Pour the caramel over the baked shortbread base, smooth it out with a spatula, then bake again for a further 20 minutes until the top starts to turn golden in patches.
The chocolate ganache
Heat the cream: (Once the caramel has cooled for at least an hour) heat the cream, then mix with the chocolate to a smooth ganache.
Pour over the top: Pour it over the top of the caramel and place it back in the fridge to set.
Tips and Variations for The Best Millionaire Shortbread
Shortbread dough: Only beat the dough until small clumps start forming. You don’t want a ball of dough but rather clumping dough that you can scatter over your tin. Also don’t press it down to firmly in your tin. This way it remains crisp rather than turning hard and doughy once baked.
Baking the base: You want it to be starting to colour before taking it out of the oven. This also helps to keep it crisp as opposed to firm.
Salt: Add an extra ½ teaspoon if you want a salted caramel middle.
Caramel: The caramel will thicken after 6 or so minutes to a point where it will take a good few seconds to settle back again. At this point you add it to the shortbread.
Chocolate: Make sure the chocolate is very finely chopped so it can easily melt into the cream and use a good eating chocolate (not a baking style chocolate). If it isn’t melting into the cream, zap it in the microwave for 20 seconds on half power, no more, then stir again.
How to Store Millionaire’s Shortbread Dessert
These bars keep well in the fridge for up to a week. Keep them stored in an airtight container, in one layer or with a sheet of baking paper between the layers.
Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.
Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
Add the flour, beating on low just until it starts forming small clumps
Scatter it into the prepared tin, then press it down lightly so there are no gaps.
Bake for 25 minutes.
FOR THE CARAMEL FILLING
Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
Stir in the salt, then pour the caramel over the shortbread base.
Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
FOR THE CHOCOLATE GANACHE
Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.
Notes
Don't beat the dough to a ball of dough, you just want it to be starting to clump and so that you can't see streaks of flour anymore.
Don't press the dough too firmly into the tin as this will make the cooked shortbread firm instead of crisp.
Add an extra 1/2 teaspoon of salt to the caramel for a salted caramel flavour.
These Bacon Wrapped Chestnuts are made with sweet chestnuts, that are enveloped in a savory bacon and marinated in a sweet spicy sauce for the perfect flavor combination. These little morsels of bite sized heaven deserve a spot on every party table!
Water Chestnuts are often found in Asian food like Asian Turkey Lettuce Wraps or Easy Moo Goo Gai Pan, adding a bit of crunch and texture. In this recipe they get to be the star of the show!
Bacon Wrapped Water Chestnuts Recipe
The saltiness of the bacon swaddles the crunch of the water chestnuts with a little sweetness from the sauce makes the perfect flavor combination. These are hard to stop eating, so it’s a good thing it’s a big batch. And you can double it!
Ideal for every occasion from New Year’s Eve to tailgating these look so refined but are super simple to make. They take a little time to assemble and put together but it’s worth it when these go flying off the plate. You might want to make more than you think you’ll need. Everyone loves these little appetizers.
Saucy, Sweet, and Savory Chestnut Ingredients
Simple ingredients combine for huge flavor! These bacon chestnuts won’t last long.
Whole Water Chestnuts: Sweet, nutty and slightly fruity these are a delicate vegetable.
Bacon: You can use turkey bacon as well
Brown Sugar: Use light or dark brown sugar for ultimate caramelization
Sweet Chili sauce: Adds just the perfect heat and spice.
Mayonnaise: Adds creaminess and depth to the sauce.
Assembling Bacon Water Chestnuts
A little bit time consuming but not hard to do, these are so worth it. They are unexpectedly delicious!
Cut: It is best to cut the bacon in half since the chestnuts are smaller and easier to wrap around.
Wrap: Simply wrap the bacon around the water chestnuts
Mix: In a small bowl mix the brown sugar, sweet chili sauce and mayo together. Pour over the wrapped chestnuts.
Marinate: Place in the fridge for at least 2 hours to meld the flavors together.
Bake: Bake for 45 min. at 350 degrees. Broil the top for about 5 min at the end to crisp up the bacon.
Tips for The Best Chestnut Appetizer
The combinations of flavor is amazing and the sauce is so savory!
Toothpick: To get the toothpicks through the chestnuts use toothpicks with a flat end so you can push it through easily. Pierce the Chestnut as close to the center as possible so they don’t split.
Split: If the chestnuts do split, rewrap the bacon tighter and try to skewer so both halves are attached.
Foil: Use foil to line your pan to help with the clean up.
Bacon: Thinly sliced bacon will cook faster and crisp up nicely. Try to buy bacon with even sliced pieces. For even sweeter flavor use maple flavored bacon.
Can you Make Water Chestnuts Ahead of Time?
Make ahead of time: Because these marinate anyway you can make these ahead of time and bake right before the occasion.
Store: Once baked they do keep in the fridge for up to 2 days. Reheat in the oven at 350 for about 10-15 min. Do not Freeze.
These Bacon Wrapped Chestnuts are crunchy sweet chestnuts, that are enveloped in a savory bacon and marinated in a sweet spicy sauce for the perfect flavor combination.
Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.
Baklava is one of the best desserts of all time! It’s made with flaky layers of buttered phyllo pastry stuffed with walnuts. Honey syrup is poured over the top so that every bit is deliciously sweet.
It’s a heavenly dessert recipe that is impossible to resist! And not only is it delicious, but it travels well and lasts a long time so you can share it with friends and family.
Where is Baklava From?
There is much debate about the origin of Baklava. Both Greece and Turkey claim to be the originators of the recipe. According to Wiki, the oldest known recipe that resembles baklava came from the Romans. You know that it’s a winning recipe if it’s remained popular for that many centuries!
How to Make Greek Baklava
This is a fairly simple recipe that is made in 4 steps.
The first thing you need to do is gather your ingredients. Phyllo pastry dries out quickly once it’s unwrapped so have everything ready to go before you open the package.
Assembling the baklava is all about layers. Eight layers of phyllo and butter line the bottom of a baking dish. Then comes some walnuts, more phyllo, more butter, more walnuts, and on you go until your ingredients run out.
Now you cut it into diamonds or rectangles then pop it into the oven.
Making the syrup is as easy as mixing some water, sugar, honey, and lemon juice together. Easy! And when you pull the baking dish out of the oven, pour the syrup over the top and let it soak into every nook and cranny.
Homemade Baklava Ingredients
Walnuts: processed or chopped fine
Cinnamon: yum!
Salted butter: salted gives the baklava the best flavor
Phyllo pastry: turns deliciously crisp when baked
Honey syrup:made with water, honey, sugar, and a little lemon juice
How long Does Baklava Last?
This dessert will keep for up to 2 weeks at room temperature.
What’s The Best Way To Store It?
To keep this crispy, it is best stored uncovered in a container at room temperature. But if you prefer chewier baklava, then store it in your fridge.
Can I Freeze this Recipe?
Yes! Baklava freezes very well. Make sure that it is cooled completely then wrap it tightly in plastic wrap. Wrapping it once more in aluminum foil will help prevent any freezer burn.
Baklava Recipe Variations
Feel free to switch up the nuts you use and the type of citrus that you add to the syrup!
Greek Baklava: made similar to this recipe with walnuts and honey
Turkish Baklava: made with pistachios and a sugar syrup
Persian Baklava: made with a rosewater syrup
Want More Delicious Dessert Recipes? Try One Of These!
Phyllo pastry and walnuts are layered together then baked until the pastry is deliciously flaky. A sweet honey syrup is poured over the top which soaks into the baklava and makes every bite heavenly.
CourseDessert
CuisineGreek
Keywordbaklava, baklava recipe
Prep Time30minutes
Cook Time35minutes
Resting Time2hours
Total Time3hours5minutes
Servings22pieces
Calories265kcal
AuthorKristen Stevens
Ingredients
12ounceswalnutshalves or pieces
2teaspoonsground cinnamon
½cupsalted butter
16ouncesphyllo pastrythawed
The Honey Syrup
¾cupwater
½cupgranulated sugar
1cuphoney
2tablespoonslemon juice
Instructions
Step 1: Prepare the ingredients
Preheat your oven to 350 degrees.
Place the walnuts and cinnamon in your food processor and pulse until chopped.
Melt the butter in a pan or microwave.
Cut the phyllo pastry in half so that you have 2 9" wide pieces
Step 2: Assemble the baklava
Brush a layer of butter in the bottom of a 9x13” baking dish. Top with 2 sheets of phyllo pastry. Brush lightly with butter then add 2 more sheets of phyllo. Repeat this 2 more times so you have 8 sheets of phyllo pastry in the baking dish.
Sprinkle 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so that you have 4 sheets on top of the walnuts.
Sprinkle another 1/3 of the walnuts into the baking dish. Top with 2 sheets of phyllo. Brush the top of the phyllo with butter then repeat once more so you have 4 sheets on top of the second layer of walnuts.
Sprinkle the remaining 1/3 of the walnuts into the baking dish.
Add 2 more sheets of phyllo then brush the top with butter. Continue to add the phyllo and butter layers until you run out of phyllo pastry. Baste the top with any remaining butter.
Step 3: Cut and bake the baklava
Cut the baklava into 4 long strips. Then make cuts diagonally so you have diamond-shaped pieces.
Place the baking dish into the oven and bake, uncovered, for 25-35 minutes, or until it is puffed and golden on the top.
Step 4: Make the syrup
While the baklava is baking, prepare the syrup. Warm the water and sugar in a small pot over high heat just until the sugar is dissolved. Remove the pot from the heat and stir in the honey and lemon juice. Set it aside to cool.
When the baklava has finished baking, remove it from the oven and immediately pour the cool syrup over the top. Let it rest for at least two hours before serving.
Notes
Phyllo pastry needs to thaw before you can use it. Let it thaw for at least 1 hour at room temperature or overnight in the fridge.To keep the baklava crispy, lightly dab the melted butter over the phyllo pastry. Too much butter can make the dessert soggy. Also, make sure that the syrup is cool before you pour it over the hot baklava.
