Flakiest All Butter Pie Crust (Recipe + Step By Step Photos)

Hello everyone! I hope you all had a wonderful and safe Thanksgiving with those you celebrated with. I’m so excited for today’s recipe because although it’s a basic recipe, it’s the foundation for many posts to come; not to mention we are officially in the holiday season! I cannot wait to share all of my favorite holiday recipes with you all. As for today, I’m sharing the best and flakiest pie crust there is. I kid you not, this is the best pie crust you will ever make! With just a few simple ingredients, you can make a really good crust; and it’s make with all butter for a better flavor and texture. I use this pie crust for every one of my pies without fail. This recipe is foolproof and never does me wrong so I know it won’t let you down either! This past Thanksgiving I made three pies and this crust was the star in every one of them. After making this it, you’ll know what I mean!

How to make the Flakiest All Butter Pie Crust:

Start by adding the dry ingredients into a bowl.

Then add the most of the COLD butter and cut it into the flour using a pastry cutter or your hands.

Now, add the rest of the flour on top and continue mixing.

Add the shredded butter; mix.

Add the ice water; mix together with a spatula.

Place the dough onto some plastic wrap and using it, form the dough into a disk.

Chill the dough for at least two hours before using. Let it sit for 5-10 minutes to soften slightly before rolling.


Tada! Here’s the pie crust before being baked. I’d suggest keeping it in the fridge until you’re ready to fill it so the butter doesn’t melt.


The Flakiest All Butter Pie Crust Recipe:

Makes 1 9- inch pie crust


Ingredients :

  • 10 tbs. (142g) unsalted, cold butter 
  • 1-1/4 cups (177g) all purpose flour, divided 
  • 1 tbs. (13g) granulated sugar 
  • 1/2 tsp salt
  • 1/4 cup (60ml) cold water


Directions:

  1. Grate two tablespoons of the butter on the large side of a box grater. Put it in the freezer and cut the remaining butter into small cubes. Place the remaining butter in the fridge until ready to use.
  2. In a medium sized bowl, add 1 cup of the flour and the rest of the dry ingredients and whisk to combine. Add the butter cubes from the fridge and cut the butter into the flour mixture.
  3. Add the rest of the flour on top of the mixture and lightly mix.
  4. Add the shredded butter to the bowl and cut it into the flour mixture until the dough resembles pebbles.
  5. Add the ice water and mix with a spatula until the dough comes together (it will be on the wetter side).
  6. Turn the dough out onto some plastic wrap and use the sides of the plastic wrap to form the dough into a disk.
  7. Chill the pie crust for at least two hours (I like to make the crust the day before I plan to use it) before rolling.
  8. When ready to use, set the crust on the counter for 5-10 minutes to lightly soften. 
  9. Use as desired and enjoy!


MAKE IT VEGAN:

  • For the butter, use vegan butter (Earth Balance is my favorite vegan butter brand)l


I hope you guys consider making this pie crust next time you need one, it’s truly life changing! If you do make this recipe, be sure to tag me on Instagram @madebybernadine and follow me there if you haven’t already! New to this blog? Follow for more delicious recipes and helpful tips.

My Top Three Apple Desserts For Thanksgiving 🍎 🍏 🍎

Hello everyone, and Happy Thanksgiving to all those who are celebrating! For today’s recipe, I decided to post three of my favorite apple recipes that deserve a spot on any Thanksgiving table. As long as you have apples on hand along with a few other simple ingredients, you can make any one (one more than one) of these recipes without a hassle! I hope you guys enjoy this lineup of apple desserts and get to make them if you don’t already have a dessert planned (or even if you do)! Now, let’s get to the apple desserts!


Apple Pie With Lattice Crust 


Apple Pie is a classic dessert for any holidays, but I’d say Thanksgiving is the perfect day to showcase this pie. The filling is super easy with just a few ingredients added to the apples, complete with a beautiful lattice top (that at the time I used pre made pie crusts so it was even easier). All in all, this pie is a winner any time of year and especially around Thanksgiving time.

Caramel Apple Crisp


OK, so I have a small confession to make and I’m just going to go right ahead and say it: I like apple crisp better than apple pie…seriously it’s so good! I just love ditching the crust sometimes (no offense) and getting straight to the yummy apples with the absolutely delicious oat crumble topping. Add some caramel sauce and ice cream and O.M.G. Not to mention how incredibly easy this recipe is?! It really shouldn’t be legal… I’m confident that you have everything you need to make this recipe with in your pantry right now. If there is one recipe you’re considering to make from this post, I’d HIGHLY and I mean HIGHLY recommend this one. You won’t go back to apple pie after this. Sorry not sorry!

Caramel Baked Apples 


I like this recipe because it’s unique in its own way: no crust and the crumble on the inside? But don’t let appearances fool you-baked apples drizzled with caramel sauce and topped with vanilla ice cream is never a bad thing. If you’re looking for something a little different this year, give this one a try!

That’s it for this post! I really hope you found this post helpful, and maybe some of you will include one of my recipes at your Thanksgiving table to which I’d be greatly honored. If you make one of these recipes, please let me know by tagging me on my Instagram page @madebybernadine (and if you’re reading this, follow my Instagram if you haven’t already!). Once again, I hope you all have a safe, happy and healthy Thanksgiving with your loved ones.

Classic French Toast Recipe (VIDEO TUTORIAL INCLUDED)

Hello everyone! Today’s recipe is for a classic and delicious breakfast recipe, one of my favorites to make on the weekend: French toast! This recipe is classic, yet simple to make. Easy, yet sophisticated. Delicious, yet…well just delicious! I hope you guys get to try this one; enjoy!



CLASSIC FRENCH TOAST RECIPE VIDEO TUTORIAL:

CLASSIC FRENCH TOAST RECIPE VIDEO TUTORIAL


Classic French Toast Recipe:


Ingredients: 

  • 4 slices of stale bread
  • 1 egg
  • 1/3 cup (80ml) milk
  • 1 tsp cinnamon 
  • 1/2 tsp nutmeg 
  • Pinch of salt 
  • 2 tbs granulated sugar (25g)
  • 1 tbs (15g) butter, for the pan 
  • Assorted fruit, to top
  • Maple syrup to top 
  • Powdered sugar, to top


Directions:

  1. In a medium sized bowl, mix together the eggs, milk, and spices.
  2. Butter a medium sized skillet or griddle and heat.
  3. Place the stale bread in the French toast mixture for a couple of seconds and place in the prepared pan. 
  4. Cook on low heat for 3 to 4 minutes on each side, or until a golden crust has formed.
  5. Top the French toast with your desired toppings.
  6. Enjoy!


NOTES: 


MAKE IT VEGAN:

  • For the milk, any plant milk will work.
  • For the egg, use 3 tbs. (45ml) of JUST egg (vegan egg substitute)
  • For the butter, use any flavorless oil, or Earth Balance (vegan butter brand)


Did you make this recipe? If so, be sure to tag Bernadine @madebybernadine on Instagram, and follow this page as well! And for more easy delicious recipes, be sure to follow my blog! 

White Sandwich Bread Recipe (VIDEO TUTORIAL INCLUDED)

Hello everyone, I hope you’re doing well! When I came back to blogging, the first recipe I posted was for whole wheat sandwich bread. And while I prefer to eat wheat bread more often, you can’t go wrong with a deliciously freshly baked white loaf! This is especially perfect for picky little kids who don’t like wheat flour (I might have some experience with certain people in my household 😅). Whatever the case may be, this bread is a great option all around, and the perfect vessel for all of your toppings! It’s a great example of simple ingredients come together to form a great recipe. You can even eat this bread plain as I’ve done, because it tastes great! This recipe is also family critic approved, and if you cook as much as I do, you will know that is a must! However you choose to enjoy it, I really hope you try out this bread for yourself, it’s definitely worth it and doesn’t take a lot of time to prepare at at all; enjoy!



WHITE SANDWICH BREAD VIDEO TUTORIAL:

WHITE SANDWICH BREAD VIDEO TUTORIAL


White Sandwich Bread Recipe

Makes 2- 5” x 6” loaves


Ingredients: 

  • 5 to 5-1/2 cups of all purpose flour (600-660g)
  • 3 tbs. of granulated sugar (37-1/2 g)
  • 4- 1/2 tsps. yeast (2 packets)
  • 1 tsp. salt 
  • 1-1/2 cups of warm water (350ml)
  • 1/2 cup warm milk (120ml)
  • 2-1/2 tbs. butter, melted (37-1/2 ml)



Directions:

  1. In a large bowl, add two cups of the flour, then add the sugar and salt and mix until combined. 
  2. Add the yeast to the flour mixture and mix until combined. 
  3. In a separate bowl, add the water, milk, and 2 tbs. of the the butter. Mix the wet ingredients until combined.
  4. Add the wet ingredients to the dry mixture; add enough flour until a dough comes together.
  5. Knead the dough for about 5 minutes until it forms a smooth ball. 
  6. Let the dough rise covered with a clean kitchen towel in a lightly oiled bowl for 45 minutes in a warm place, or until the dough has doubled in size.
  7. Remove the dough from the bowl; on a lightly floured surface, fold the dough into a rectangle and DIVIDE IT IN HALF.
  8. Place one half of the dough it into a lightly oiled loaf pan. Let the dough rise for an additional 45 minutes in the loaf pan, covered with a clean kitchen towel, or until the dough had doubled in size.
  9. At this point, preheat the oven to 400°F (200°C). 
  10. Bake the bread for 20-30 minutes, or until golden brown. Repeat with the other half of the two, to get two loaves total.
  11. Remove the bread from the pan by running a knife around the sides and invert onto a wire rack to let cool completely before slicing and serving. 
  12. Enjoy!


NOTES:


MAKE IT VEGAN:

  • For the butter, use a vegan butter (Earth Balance is my favorite vegan butter brand). 


If you make this recipe, please let me know by tagging me on Instagram @madebybernadine! Let me know in the comments if you tried this recipe and what you thought about it. As always, let me know in the comments if there is any specific recipe you would like to see! If you like my blog, follow for more declines recipes and be sure to follow my Instagram as well! Until next time!

THREE INGREDIENT Peanut Butter Chocolate Banana Bites Recipe (VIDEO TUTORIAL INCLUDED)

Hello everyone! Hope you all are doing well; today’s recipe is for an easy snack that is good for cravings or when you feel like you want a yummy but kinda healthy treat! Within three ingredients and 5 minutes of prep, you will have a delightful snack on your hands: banana coins filled with peanut butter and dipped in chocolate! These are also very easily adaptable based on what you’re feeling like (see notes below). I really hope you guys make this easy snack and if you do, please let me know! Enjoy!


PEANUT BUTTER CHOCOLATE BANANA BITES VIDEO TUTORIAL:

PEANUT BUTTER CHOCOLATE BANANA BITES VIDEO TUTORIAL




THREE INGREDIENT Peanut Butter Chocolate Banana Bites Recipe 



Ingredients:

  • 1 banana
  • 1/4 cup chocolate chips, melted
  • 3 tbs. peanut butter 



Directions:

  1. Slice the banana into equal sized coins; pair them on a plate.
  2. On one pair of the banana, spread the peanut butter; put the other pair on top; repeat with the rest of the pairs.
  3. Dip the peanut butter filled banana pairs into the chocolate and repeat with the rest of the pairs.
  4. Freeze for 15 minutes.
  5. Enjoy!




NOTES:

  • MIX IT UP-
  • The spread in this recipe can be altered to whatever you’d like! Almond butter, Nutella (if you’re feeling scandalous), cashew butter, etc. Your favorite nut butter/spread will work here!
  • The chocolate in this recipe can be changed as well; milk chocolate, white chocolate, whatever you’d like! Make this snack yours.
  • Even fruit can be changed here; if you don’t like bananas, I would suggest substituting strawberries or apples.


MAKE IT VEGAN:

  • For the chocolate chips, use vegan chocolate chips (Enjoy Life is a good brand).


If you make this, please let me know by tagging me on Instagram @madebybernadine, I’d love to see! If you have any recipe suggestions for me, please let me know and I’ll try and make it happen!

THE BEST Chocolate Chunk Banana Bread that is QUARANTINE APPROVED (VIDEO TUTORIAL INCLUDED)

Hello everyone! I’m really excited to share today’s recipe as it’s been a staple baked good since quarantine started- in fact, we could call this the national COVID baked good because at this point, who hasn’t made banana bread? Well if that’s you (or even if it isn’t), I’ve got you covered with my favorite recipe that I’ve been making this quarantine for the BEST banana bread ever. Is that a bold statement? Yes…but hear me out! Moist and light banana bread complete with chocolate CHUNKS and a light spread of butter; what could be better? I really hope you guys try this recipe; it’s easy, delicious, and like most of my recipes, vegan friendly! Enjoy!



THE BEST CHOCOLATE CHUNK BANANA BREAD VIDEO TUTORIAL:

THE BEST CHOCOLATE CHUNK BANANA BREAD VIDEO TUTORIAL



THE BEST CHOCOLATE CHUNK BANANA BREAD RECIPE:


Ingredients: 

  • 1-3/4 cups (235g) flour 
  • 3/4 cup (150g) granulated sugar 
  • 1/4 cup (50g) brown sugar 
  • 1 tsp. baking soda
  • 1 tsp. baking powder 
  • 1/2 tsp. salt 
  • 2 tsps. cinnamon 
  • 3 ripe bananas 
  • 2 eggs 
  • 1/2 cup flavorless oil (I used vegetable)
  • 1 cup (175g) chocolate chunks 



Directions:

  1. Preheat the oven to 350°F (180°C).
  2. In a medium sized bowl, combine the dry ingredients and set it aside.
  3. In a large bowl, mash the bananas; add the eggs and mix to combine.
  4. Add the oil and mix until the wet ingredients come together.
  5. Add the dry ingredients in three batches, stirring the bowl after each addition; mix until combined.
  6. Fold in the chocolate chunks (reserve some for the top of the bread if you would like). 
  7. Pour the bread into a lightly oiled 9 x 5 x 3 inch loaf pan and dot the top with the rest of the chocolate chunks.
  8. Bake for 50-60 minutes, or until golden and no wet batter comes out when tested with a toothpick/knife.
  9. After letting it cool for 5 minutes, remove the banana bread from the pan and let it cool completely before serving plain with some butter if desired.
  10. Enjoy!



Notes:

  • No chocolate chunks? No problem! Melt the chocolate and spread it out onto a silicone mat or lightly oiled aluminum foil in a medium sized layer. Freeze for an hour and cut up into chunks!



MAKE IT VEGAN:

  • For the eggs, use ONE of the following:
  • 6 tbs. (180ml) of JUST egg (vegan egg substitute)
  • Mix 2 tbs. ground flaxseed and 6 tbs. water (let sit for 10 minutes to thicken before using)
  • Mix 2 tbs. chia seeds and 5 tbs. water (let sit for 10 minutes before using)


If you make this recipe, please tag me on Instagram @madebybernadine! This is one of my favorite recipes of all time, so I’d love if you tried it and let me know what you think. Let me know in the comments if there is a specific recipe you would like to see and as always, follow this blog if you haven’t already for more delicious recipes!

Caramel Sauce Recipe (VIDEO TUTORIAL INCLUDED)

Hello everyone! For toady’s recipe, I thought I’d share a classic and versatile recipe: caramel sauce! This can be used for so many different desserts and sweet treats; if you read my last post, this is the caramel sauce I used on top of my apple crisp! It’s sweet with a slightly salty edge; it’s also super easy to make and only 5 ingredients; Enjoy!



CARAMEL SAUCE VIDEO TUTORIAL:

Caramel Sauce Recipe Video Tutorial



Caramel Sauce Recipe:


Ingredients:

  • 1/2 cup (100g) granulated sugar 
  • 2 tbs. (30ml) water 
  • 1 tsp. (5ml) lemon juice 
  • 1/4- 1/2 tsp salt if using 
  • 3 tbsp. (45ml) milk 
  • 1 tbsp. (15g) butter 


Directions: 

  1. In a medium sized pot on low heat, add the sugar,  water and lemon juice; stir until the sugar is fully dissolved.
  2. Bring the heat up to medium high and let the sugar mixture start to boil. (If you are noticing sugar crystals at the sides of the pan, use a spoon/silicone brush and some water to wipe them away, otherwise the caramel will crystallize). 
  3. At this point, DO NOT STIR.
  4. Continue to let the caramel boil until it reaches a golden brown color, swirling the pan to distribute the color evenly. 
  5. As soon as the caramel reaches the desired color, remove it from the stove top immediately (it will continue to cook so just turning off the fire is not enough). 
  6. Add the milk very carefully and stir into the caramel. 
  7. Add the butter and salt (if using), and stir for a final time.
  8. Let the caramel cool for a few minutes and it’s ready to use.
  9. Enjoy!


NOTES:

  • This recipe makes a batch of caramel that is on the smaller side; it can be doubled or tripled to fit your needs.


MAKE IT VEGAN:

  • For the butter, use vegan butter (Earth Balance is good brand)
  • For the milk, any plant milk should work (just add it a little bit at a time so the sauce doesn’t get too thin)


If you make this recipe, let me know! I’d love to see what you used it for; tag me on Instagram @madebybernadine and be sure to follow this blog if you haven’t already for more easy recipes!

Avocado Toast Recipe 🥑 (VIDEO TUTORIAL INCLUDED)

Hello everyone! For today’s recipe I thought I should share one of my favorite lunches, because I need to start posting some more savory recipes here! This is super simple and always turns out delicious- avocado toast! I love having avocado toast for lunch, but it’s also great for breakfast and good for your body; enjoy!

Avocado Toast Recipe Video Tutorial


Avocado Toast Recipe 🥑 

Ingredients: 

Directions: 

  1. Toast a slice of bread and set it aside. 
  2. In a small bowl, mix together the avocado and spices; set this aside.
  3. In a pan, add the oil and egg; fry on medium heat for around 5 minutes, until the white is set (you can cook it for longer if you don’t like runny yolk). 
  4. Spread the avocado mixture onto the bread. 
  5. Add the egg on top of the bread and season a final time. 
  6. Enjoy!

Notes:

  • You can replace the seasonings mentioned in this recipe with any you prefer. 

MAKE IT VEGAN: 

  • For the egg, use 3 tbsp. (90ml) of JUST egg (vegan egg substitute. 

If you make this, tag me on Instagram @madebybernadine

Follow my blog if you haven’t already for more delicious recipes and let me know in the comments if you have any suggestions on what I should make next!

One Bowl Chocolate Chip Blondies Recipe (VIDEO TUTORIAL INCLUDED)

Hello everyone! Today’s recipe is for delicious chocolate chip blondies! Never heard of a blondie? Think of the brownies lighter cousin. Blondies have this lovely brown sugar flavor and the chocolate chips add the perfect touch; as a bonus, this recipe only requires one bowl and comes together in a matter of minutes! These didn’t last two days in my house so I know they’ll be a hit in yours. Enjoy!

Chocolate Chip Blondies Video Tutorial


Chocolate Chip Blondies Recipe:

Makes: 18-24 blondies depending on the size


Ingredients:

  • 2 cups (240g) all purpose flour
  • pinch of salt
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2/3 cup (160ml) flavorless oil, I used canola
  • 1-1/2 cups (270g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 eggs
  • 1 cup (170g) chocolate chips


Directions:

  1. Preheat the oven to 350°F (180°C).
  2. In a medium sized bowl, add the sugars; mix until combined.
  3. Add the eggs and oil and mix until well incorporated.
  4. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix until fully combined.
  5. Lastly, fold in the chocolate chips.
  6. Spread the blondie batter evenly onto a lightly oiled pan and bake for 20-25 minutes, or until golden brown and set at the top.
  7. Let the blondies cool for 10 minutes before cutting them.
  8. Serve; Enjoy!


Notes:

MAKE IT VEGAN:

  • For the eggs, use either ONE of these options:
  • 6 tbs. (90ml) of JUST egg (vegan egg substitute)
  • 2/4 cup (125g) unsweetened applesauce
  • 2 tbs. (20.4g) chia seeds + 5 tbs. (75ml) water (mix together and let sit for 5 minutes until thickened)
  • 2 tbs. (13.2g) flax seed + 6 tbs. (90ml) water (mix together and let sit for five minutes until thickened)
  • For the chocolate chips, use dairy free chocolate chips (Enjoy Life is a good brand)


If you make this recipe, tag me on Instagram @madebybernadine!
Let me know in the comments if you have any recipe suggestions!

If you like my blog, be sure to follow so you never miss a post ☺️

THE FLUFFIEST BREAD YOU’LL EVER EAT- sandwich Bread rolls recipe


Hello everyone! Hope you’re doing well. For today’s recipe, I wanted to share a recipe my mom passed down to me; she developed this amazing recipe during quarantine when my family stopped buying bread from the store. Honestly, this is THE fluffiest bread I’ve ever tasted, it’s almost flaky really. I know you all would love this bread recipe, it’s truly like no other; the kitchen becomes filled with the most amazing smell as the bread cooks, and it’s so delicious soft and fresh out of the oven. You guys have to try this recipe and let me know what you think! Enjoy!



Sandwich Bread Rolls Recipe:

Makes around 80 depending on the size


Ingredients:

2 cups (480g) of butter
1 cup (240ml) of canola oil
1-1/2 cups (360ml) evaporated milk
5-1/2 cups (1320ml) water
1/4 cup (50g) granulated sugar
2 tablespoons of yeast
12lb (5040g) all purpose flour
2 tablespoons of salt
2 tablespoons of ginger powder


Directions:

1. Melt the butter in a large pot on low heat and add the rest of the wet ingredients with the sugar. Stir until combined.
2. Add the flour into a large bowl and add the yeast with the salt; mix.
3. Add the wet ingredients to the flour mixture and knead for around 10 minutes until the dough forms.
4. Cover the dough with a clean kitchen towel and let it rise for 45 minutes to an hour.
5. Once the dough has risen, turn it out onto a clean surface and cut the dough into portion sizes (the size depends on your preference).
5. Shape the cut dough into rounds, ovals or the shape that you’d like.
6. Use a floured rolling pin to flatten out the individual pieces of bread.
7. Cover the flattened out bread and let it rise for another ten minutes.
8. While the dough is rising for the last time, preheat the oven to 260° degrees (this is very specific for a reason!).
9. Place the bread dough straight onto clean oven racks and let them cook for about 5 minutes on each side (keep an eye on them or they’ll burn!)
10. Once the bread is done cooking (it should take around an hour total for all of them), let them cool for a couple of minutes.

11. Once the bread is cool, slice them through the middle and store in the fridge.


Enjoy as is, or in a sandwich!

NOTES:

MAKE IT VEGAN:

For the butter, use a vegan butter (earth balance is my favorite)

For the evaporated milk, plant milk should work

STORAGE:

To store, cut the bread into slices and freeze for up to about a month, but they could probably last longer. To reheat, just toast the bread! It freezes perfectly.

This recipe can be cut easily in half or smaller if it’s too big for your liking!

If you make this bread (which I hope you do!) tag me on Instagram @madebybernadine and let me know how it turned out!