Category: Breads


Mar
2014

Blueberry Scones With Lemon Glaze

categories: Breads, Breakfast, Scones
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Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

I love to make and serve scones, including these Blueberry Scones with Lemon Glaze! A great tasting homemade scone is, in my humble opinion, a lovely little bite of “goodness”, when served with a good strong cup of coffee or tea on the side!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Do you like blueberries? We sure do! Every summer I pick blueberries at a local berry farm. I even have a couple blueberry bushes in my backyard that add to the haul!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

I like to pick a lot of blueberries (usually about 15-20 pounds) to freeze and enjoy all year long. Then, when I see a great recipe (like this one for blueberry scones) using this delicious fruit, I just raid my freezer. It’s pretty convenient!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!
 

How I Got This Recipe For Blueberry Scones With Lemon Glaze

This particular recipe for blueberry scones is one I found online.  The original recipe for the scones was from Tyler Florence (a Food Network star), then adapted a bit by the author of the website I found. I tweaked it a bit more (as far as cutting/forming technique), and have to say I was not disappointed!
 
I think the flavor combination of lemons and blueberries is “practically perfect in every way”, to quote my friend, Mary Poppins! **OKAY, okay, maybe she is not a close friend, but I can still quote her, right? Delicious!

I didn’t get any pictures of the process of making this particular batch of blueberry scones (my bad). However, you might like this link to my Chocolate Chip Orange Scones recipe that shows (in pictures) the process I typically use to make scones. It might be helpful to you, if you’ve never made scones before.

Close up photo of the blueberry scones.

I hope you will try making these delicious blueberry scones with lemon glaze, and trust you enjoy them as much as we did! Have a great day.
 

Looking For More SCONE Recipes?

A collage of some of the other scone recipes on this blog.

You can find all of my scone recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.blueeyedbakers.com/home/2011/9/1/blueberry-scones-with-lemon-glaze.html

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Blueberry Scones With Lemon Glaze
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!
Category: Breakfast
Cuisine: American
Keyword: blueberry scones
Servings: 8 servings
Calories Per Serving: 369 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the scones:
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoon granulated sugar
  • 5 Tablespoons butter , very cold and cut into small chunks
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
For the lemon glaze:
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup confectioner's sugar (powdered), sifted
  • 1/2 Tablespoon finely grated lemon zest (I use a micro-plane zester)
  • 1/2 Tablespoon butter
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Sift the dry ingredients together in a large bowl. (If using a food processor, add the sifted dry ingredients to the processor and pulse in the chunks of cold butter.) If mixing by hand, cut in the butter using a pastry blender, then follow rest of directions.
  3. Pour the heavy cream into and pulse in food processor 2-3 times (or stir if making by hand) until cream has been fully incorporated. If the dough appears to be a bit dry, add and extra 2-3 Tablespoons of whipping cream or cold water. Make sure you don't overwork the dough.
  4. Remove the dough to a lightly floured work surface. Sprinkle and lightly press in the blueberries, folding the dough over itself. Once blueberries have been added, form the dough into a 8-9 inch circle.
  5. Cut the dough circle into 8 wedges. Place the cut scones onto an ungreased baking sheet (Just re-form the circle, but leave about 1/2 in between each wedge). Using a pastry brush, brush a slight bit of whipping cream over the entire top of the scone. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
  6. While scones are cooling, mix up the lemon glaze. To do this: Mix the lemon juice and powdered sugar in a small microwave safe bowl until sugar has dissolved. Add in the lemon zest and the butter. Microwave this for approximately 30 seconds, then whisk again until smooth. Brush the glaze all over the tops of the scones, and let cool so the icing will firm up. Grab one... and a cup of coffee, and enjoy!
Nutrition Facts
Blueberry Scones With Lemon Glaze
Amount Per Serving (1 scone)
Calories 369 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 61mg20%
Sodium 227mg10%
Potassium 229mg7%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 690IU14%
Vitamin C 5.4mg7%
Calcium 91mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

 

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Mar
2014

Cranberry Orange Bagels

categories: Bagels, Breads, Breakfast
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Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! They’re delicious, and only 197 calories each!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Bagels Is Easier Than I Thought

The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.

Over the years I’ve made and posted several different recipes for flavored bagels. These cranberry orange bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries.

They are chewy on the outside AND as an added bonus, they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

Close up picture of one cranberry orange homemade bagel.

I sure hope you will give them a try and see just how easy they really are to prepare. The combination of orange and cranberry flavors is a wonderful taste treat! Here’s how to make these yummy bagels:

Make The Cranberry Orange Bagel Dough

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.

*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out).

Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Cranberry orange bagel dough.

Shape The Bagels

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls.

Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring.

Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Cranberry orange bagel dough rounds, before boiling and baking.

Boil the Cranberry Orange Bagels

While bagels are “resting”, preheat your oven to 400°F.  and fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil.

Once water is gently boiling, carefully lift the bagels off the baking sheet and drop them carefully 2-3 at a time into the pot of boiling water.

Cook them for 45 seconds, then flip them over and cook an additional 45 seconds. I use 2 chopsticks to flip them over, because that works for me!

Cranberry orange bagels are cooked in boiling water before baking.

Remove the bagels with a slotted spoon and drain them on a cloth or paper towel, to remove the excess water.

Boiled cranberry orange bagels drain after boiling, before baking.

Whisk the egg white and 1 TBSP water together in a small bowl. Brush this mixture over the top of each bagel. Grab a 9″ x 13″ baking sheet, give it a good coating of non-stick spray, and then sprinkle the baking sheet with cornmeal.

Time To Bake The Bagels

Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

Cranberry orange bagels on cornmeal dusted baking sheet.

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Cranberry orange bagels, right out of the oven!

Here’s a peek at the inside of one of the cranberry orange bagels. Look at those beautiful crimson colored cranberries inside!

The inside of a cranberry orange bagel.

If you don’t care that these are “low-calorie” bagels, then go ahead, toast it, and slather on the cream cheese!!!

Cranberry orange bagels, with cream cheese on top!

I sure hope you will consider making these delicious cranberry orange bagels, because they are chewy, and taste GREAT!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bagel recipes for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signatureRecipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Cranberry Orange Bagels
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange bagels
Servings: 9
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup , plus 4 Tablespoons warm water (approx. 70-80 degrees)
  • 1/2 cup dried cranberries
  • 1/3 cup brown sugar , packed
  • 4 1/2 teaspoon grated orange peel (finely grated or use a micro-plane zester)
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons active dry yeast (this is the equivalent of one 1/4 oz. envelope)
  • 1 Tablespoon granulated sugar
  • 1 egg white
  • 1 Tablespoon cornmeal
US Customary - Metric
Instructions
  1. In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
  2. *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
  3. *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
  4. Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
  5. Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
  6. While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
  7. Remove bagels with a slotted spoon and drain them on a paper towel.
  8. In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
  9. When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!
Nutrition Facts
Cranberry Orange Bagels
Amount Per Serving (1 bagel)
Calories 197
% Daily Value*
Sodium 269mg12%
Potassium 92mg3%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 13g14%
Protein 6g12%
Vitamin C 1.3mg2%
Calcium 15mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

 

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Mar
2014

Sky High Biscuits

categories: Breads, Breakfast
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Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!

I was looking through a bunch of my old “taste of Home” magazines recently (I’ve kept them all), and came across this “ribbon-winning State Fair recipe” for sky high biscuits. I’ve been wanting to try it ever since, so this morning I made a batch for breakfast.

While the biscuits baked, I sat down, drank some hot coffee and read this Bible verse: “I trust in Your unfailing love. I will rejoice because You have rescued me. I will sing to the Lord because He has been so good to me.” (Psalm 13:5-6). PERFECT! I’ve experienced firsthand God’s unfailing love over the course of my life, and have been changed for the better because of it. I can easily lift my heart’s song to Him in thankful response to His unconditional love. It changes everything. And now…back to my regularly scheduled recipe… ♥

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Sky High Biscuits

If you’ve ever made biscuits before you will know that it is fairly easy to cut cold butter into flour, and other ingredients using a hand held pastry blender. You can also use a food processor, if that is easier. The dough is then rolled out, and the biscuit shapes are cut out before baking. It’s not hard at all to make homemade biscuits!

These are really tall, flaky, and delicious biscuits! The recipe as written includes a cup of whole wheat flour, but recipe reviews indicate that others have made them using only all-purpose flour and the results were just as fantastic! You can see from the dough photo below the chunks of cold butter that impart great flavor to the sky high biscuits. YUM.

A ball of dough ready to roll out to make sky high biscuits.

I will definitely make these again, and will try the recipe with only all-purpose flour and then compare the two tastes. This was a very easy recipe, and the sky high biscuits came together quickly.

Baked biscuits on a baking sheet.

It’s also an “easy on the budget” recipe AND from start to finish it took under 30 minutes to pull 12 gorgeous hot, sky high biscuits out of the oven!

Lots of buttery layers in these sky high biscuits!

Delicious With Jam OR Gravy!

I tried the biscuits with jam AND even tried a biscuit with gravy. Both passed the taste test! After that, I even wrapped a few up and put them in our freezer for another time we have a craving for good, homemade biscuits! I sure hope you will give them a try!

Biscuits topped with gravy, and other biscuits (on the left) topped with jam.

Hope you enjoy these tasty sky high biscuits! You might also enjoy my recipes for Southern buttermilk biscuits (they’re my “go to”), and Southern Bacon Gravy For Biscuits! These and ALL of my recipes can be found in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: Ruth Burrus, Taste of Home Magazine, June/July 2001 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sky High Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!

Category: Breakfast
Cuisine: American
Keyword: sky high biscuits
Servings: 12 biscuits
Calories Per Serving: 238 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour (or can use all-purpose)
  • 2 Tablespoons granulated sugar
  • 4 1/2 teaspoons baking powder
  • ¾ teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup COLD butter (1 1/2 cubes)
  • 1 egg
  • 1 cup milk
US Customary - Metric
Instructions
  1. Preheat oven to 450 degrees F.
  2. In a large bowl, mix together the flours, sugar, baking powder, cream of tartar and salt.
  3. Slice the butter into small chunks and cut it into the flour mixture with a pastry blender (or pulse several times in your food processor) until butter is about the size of a pea. If using a food processor, pour the mixture back into the large bowl once butter has been cut in.
  4. Mix the egg and milk together with a fork and stir in to the flour mixture only until dough is fully moistened.
  5. Turn the dough out onto a floured surface and form into a ball. With a lightly floured rolling pin, roll the dough out to a 1 inch thickness. Brush any extra flour off the top of the dough, using a pastry brush. Cut with a biscuit cutter (mine was about 2 inches across). Roll up the extra dough, roll it out again and cut it into additional biscuits. You should have 12 biscuits when done (but that depends on the size of the biscuit cutter used).
  6. Place biscuits an inch apart on a greased baking sheet.
  7. Bake at 450 degrees for 10-15 minutes, or until golden brown on top. (Mine took 15)
  8. Remove biscuits to a wire rack.
  9. Serve with jam, gravy, honey...or whatever you like! These would be great breakfast sandwich biscuits, also. ENJOY!
Recipe Notes

Recipe Source: Ruth Burrus, Taste of Home Magazine, June/July 2001 issue

Nutrition Facts
Sky High Biscuits
Amount Per Serving (1 biscuit)
Calories 238 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 46mg15%
Sodium 214mg9%
Potassium 245mg7%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 405IU8%
Calcium 100mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sky High Biscuits are made in 30 minutes, using a combination of whole wheat and all purpose flour. Yummy and easy on the budget!

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Mar
2014

Starbucks Lemon Loaf

categories: Breads, Breakfast, Copycat Recipes, Holidays!
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You’re gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It’s EASY to make it yourself (8 slices) and save money!You're gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It's EASY to make it yourself (8 slices) and save money!

Here’s another great “Copycat” recipe of a very popular item at the famous coffeehouse. I made this Starbucks Lemon Loaf last week after finding it in one of my cookbooks.

Seriously, folks…this Starbucks lemon loaf is so very easy to make, in the comfort of your own kitchen! Wonderfully delicious and full of bright, lemony goodness, I highly recommend this tasty treat! Grab a cup of coffee from your own coffeemaker and make this Starbucks lemon loaf, with a glazed lemon icing on top…stat!

Why not go crazy? Invite a few hundred friends to come lounge around on your chairs and couches with their laptops and smartphones while you eat this delicious treat! Then you will at least THINK you’re at that coffeehouse, spending a lot more of your hard earned cash for this Starbucks lemon bread than it costs to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A slice of Starbucks lemon loaf (copycat version), with the rest of the loaf behind it.
Making Starbucks Lemon Loaf At Home Will Save You Money

Just think, if you bought 8 slices of this Starbucks lemon loaf at the local “famous coffee place”, it would cost you around $24 dollars. Let me assure you that you can make 8 slices of this delicious Starbucks Lemon Loaf in a very short amount of time, for a fraction of that price!

The whole Starbucks lemon loaf, with lemon icing dripping off sides.

This recipe for Starbucks Lemon Loaf freezes well, too. That will also help to save you some of your hard-earned money in the long term!

If you wrap the Starbucks lemon loaf slices very well, place in airtight bags in freezer, you can enjoy a piece whenever you want, by simply thawing it out!  *And there you have it- my money-saving tip for the day, folks!

Slices of Starbucks lemon loaf, with glazed lemon icing on top.Interested In Other Sweetened Bread Recipes For Breakfast?

If you enjoy loaves of sweet bread similar to this lemon loaf with lemon glaze, I am confident you will enjoy several of my other recipes. These include Starbucks Gingerbread (copycat recipe), Apple Cinnamon Bread, Carrot Zucchini Bread, or Double Chocolate Zucchini Bread, to name a few. YUM!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and try to make each moment count, in this day you’ve been given!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe adapted from the book “Top Secret Recipes Unlocked”, by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Starbucks Lemon Loaf
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
You're gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It's EASY to make it yourself (8 slices) and save money!
Category: Breakfast
Cuisine: American
Keyword: Starbucks lemon loaf
Servings: 8 slices
Calories Per Serving: 412 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the lemon loaf:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup vegetable oil
For the lemon icing:
  • 1 cup plus 1 Tablespoon powdered sugar
  • 2 Tablespoons milk
  • 3/4 teaspoon lemon extract
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees F.

  2. Whisk together flour, baking soda, baking powder and salt in a large bowl.

  3. In a separate bowl (or the base of a stand mixer), beat the eggs, sugar, butter, vanilla extract, lemon extract and lemon juice until thoroughly combined.

  4. Add the dry ingredients, a little at a time, to the egg mixture; beat till smooth. Add oil and mix well. Pour batter into a well-greased 8½" x 4½" loaf pan.

  5. Bake at 350 degrees for 45-50 minutes, or until a toothpick (stuck in the middle of the loaf) comes out clean. Remove loaf from oven and cool completely on a wire rack. Remove loaf from pan when cooled.

  6. While loaf is cooling, make the icing: Combine icing ingredients in a small bowl. Mix on low with an electric mixer or whisk till all the lumps have disappeared. When the lemon loaf has cooled, frost the top of the loaf with the icing. Wait for the icing to "set up", then slice into 8 - 1 inch slices. Enjoy!

Recipe Notes

Recipe adapted from the book "Top Secret Recipes Unlocked", by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

Nutrition Facts
Starbucks Lemon Loaf
Amount Per Serving (1 slice)
Calories 412 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Cholesterol 69mg23%
Sodium 265mg12%
Potassium 88mg3%
Carbohydrates 59g20%
Sugar 40g44%
Protein 4g8%
Vitamin A 175IU4%
Vitamin C 4mg5%
Calcium 28mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It's EASY to make it yourself (8 slices) and save money!

 

 

 

 

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Mar
2014

No Knead Bread

categories: Breads
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No Knead Bread is an artisan loaf of bread, delicious, and “crisp on the outside, chewy on the inside”, with no kneading or much effort needed.
No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.
No Knead Bread is crusty on the outside…and incredibly soft and perfect on the inside!  The best part is there are only a few ingredients and it is really EASY to make! Get it? You don’t NEED to KNEAD it., because it’s no knead bread!
 
A few years ago I found this recipe for no knead bread in an article in our newspaper’s Food Section. “Wow!”, I thought to myself… “I sure wish I could bake bread like THAT!” So I tried the recipe and the picture of the bread (above) is my very first effort! This bread is amazing!
 
Scroll Down For A Printable Recipe Card At the bottom Of The Page

How I Found This Recipe For No Knead Bread

The article was originally published in the New York Times in 2006, then re-published in The Oregonian, March 13, 2007, which is where I found it.  Here’s a quote from the article about this recipe:
 
“Once mastered in it’s basic form, this bread recipe, originally published in the New York Times, is ripe for adaptation.  You can try different flours, though for best results, substitute whole-grain flour for no more than half of the white (and use even less rye flour, which tastes great, but is heavy).  Fold fresh herbs or olives into the dough as desired, or enjoy it as it is.”   -Leslie Cole
 
 
No-Knead Bread / The Grateful Girl Cooks!
This is one of the most delicious and easy recipes for no knead bread I’ve ever used. Really. It only takes a couple of minutes to mix up the ingredients;  you let it rest overnight (so plan ahead!), then the magic happens the next day! The best part is there is NO kneading…yay!

Make The Batter For The Bread The Day BEFORE Baking

You DO need to mix the dough up in a LARGE bowl THE DAY BEFORE you want to bake the bread, so PLAN AHEAD.  The mixture looks like just a shaggy mound of dough after combining the ingredients.
 
Once it has been mixed, cover the dough and bowl with plastic wrap. Leave it sitting out on your kitchen counter in a warm place (with no drafts) for 15-18 hours.
 

After a good night’s rest (15-18 hours), the dough will have dramatically increased in size, and its surface will be dotted with air bubbles. This is how you can tell the no knead bread dough is ready. Can you see the bubbles on the surface and how much it has risen in the bowl?

Getting The Bread Dough Ready To Bake

Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that’s it!). Cover the dough loosely with plastic wrap and let dough rest another 15 minutes, Honestly, this dough must be really tired, because it rests so much.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.  Generously dust a cotton kitchen towel (not terry cloth – it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal.

Let The No Knead Bread Dough Rise Again

Cover with another kitchen towel and let rise for 2-3 hours (Can you believe how tired this dough is AGAIN?).  When it is ready, the no knead bread dough will be more than doubled in size and will not readily spring back when poked with a finger.

No-Knead Bread / The Grateful Girl Cooks!

Baking No Knead Bread

At least 30 minutes before the dough is ready, preheat your oven to 450 degrees.  Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic – anywhere from 3.5 quarts. to 6-8 quarts.) 

When the dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin’ HOT).  Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Some of the dough may even stick to the dish towel. Don’t freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

NOTE:**(Cleaning the tea towel up if the dough sticks a bit is really the “hardest” thing about the entire recipe…Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺)

Shake the pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Trust me. I’m a grown-up.  Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it…mine usually takes about 15 minutes).

Look At The Finished Loaf Of No Knead Bread!

Remove the bread from the oven, and transfer it from the hot pan to a wire rack. Let the bread cool a bit before attempting to slice. You can also use a pastry brush to brush off a little of the flour that might still be on the top of the loaf (but is not necessary).

Loaf of no knead bread cooling on wire rack

After the bread has cooled down a bit, use a serrated knife to cut the loaf into slices. Here’s a peek at the inside of the no knead bread loaf!

No-Knead Bread / the Grateful Girl Cooks!

Enjoy. Seriously…grab a knife and slather some softened butter on a warm piece of this bread. Take a bite…a BIG bite. This bread will more than likely make your eyes roll back in your head, it’s so good! Have a great day, and please come back soon.

Looking For More BREAD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious bread recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a blessed day!

Author's signature

Recipe Adapted from Jim Lahey, Sullivan Street Bakery, New York City

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No Knead Bread
Prep Time
2 hrs 30 mins
Cook Time
45 mins
Resting Time For Dough
15 hrs
Total Time
18 hrs 15 mins
 
No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.
Category: Bread
Cuisine: American
Keyword: no knead bread
Servings: 10 slices (1 loaf)
Calories Per Serving: 257 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Cups bread flour
  • 1/4 teaspoon instant yeast (such as Fleischmann's Rapid Rise Yeast) Note: Use INSTANT yeast!
  • 2 1/2 teaspoons salt
  • 1 1/2 Cups , plus 2 Tablespoons tepid (lukewarm) water
  • Cornmeal or wheat bran as needed (optional-I didn't need it)
US Customary - Metric
Instructions

  1. In a large bowl combine flour, yeast and salt. Add the water and stir until blended; dough will be "shaggy" and very sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 hours (I typically rest mine 15-18 hrs.- the longer the better!), at warm room temperature, about 70 degrees. After a good night's rest, the dough is ready and its surface is dotted with bubbles.

  2. Turn the dough out on a lightly floured work surface; sprinkle dough with a little more flour; put some flour on your hands to keep dough from sticking to you, and fold the dough over on itself once or twice (that's it!). Cover loosely with plastic wrap and let dough rest another 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously dust a cotton kitchen towel (not terry cloth - it will stick like crazy!) with flour, wheat bran or cornmeal; put dough, seam side down on towel and dust the dough with more flour, bran or cornmeal. Cover with another kitchen towel and let rise for 2-3 hours. When it is ready, dough will be more than doubled in size and will not readily spring back when poked with a finger.
  4. At least 30 minutes before the dough is ready, preheat your oven to 450 degrees. Put a heavy, covered pot or dutch oven in the oven as it heats. (*Note: Use cast iron, enamel, Pyrex or ceramic - anywhere from 3.5 qts. to 6-8 qts.) When dough is ready, carefully remove covered pot from oven (remember, the covered pot will be blazin' HOT). Slide your hands under the dish towel, take aim, and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Some of the dough may even stick to the dish towel...don't freak out. Just get as much of that dough ball into the pan as you can, as quickly as you can.

  5. Shake pan once or twice if dough is unequally distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes, or until loaf is nicely browned. (Keep an eye on it...mine usually takes about 15 minutes). Cool the bread on a wire rack.

Recipe Notes

Prep time does NOT include overnight resting of the dough time. Tip: I find that if I start the recipe in the late morning and let it rest overnight (we all need a good night's "rest", don't we?), I can get up the next morning and continue the process. With additional "resting times" for the dough, it can be ready for dinner.
Cleaning the tea towel up if the dough sticks a bit is really the "hardest" thing about the entire recipe...Just soak it to get some of the dough off, then throw it in the washing machine. I know this from personal experience! ☺

Nutrition Facts
No Knead Bread
Amount Per Serving (1 slice)
Calories 257 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 582mg25%
Potassium 70mg2%
Carbohydrates 51g17%
Fiber 1g4%
Protein 8g16%
Calcium 11mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!No Knead Bread is an artisan loaf of bread, delicious, "crisp on the outside, chewy on the inside", with no kneading or too much effort needed to make it.

 

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Mar
2014

Apple Cinnamon Bread

categories: Apples, Breads, Breakfast
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You’re gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Yesterday a friend of mine named Kelly shared this recipe for Apple Cinnamon Bread on Facebook.  I thought it sounded good, so into the kitchen I went. She mentioned she was in the mood to try this recipe. Well… since I love just about anything that has apples and cinnamon in it, I copied the instructions down to add to my collection of bread recipes.

Apple cinnamon bread sounded delicious!  Instead of waiting around till “someday”, I decided  to give it a try and see for myself how it tasted. I am grateful she shared this recipe, because it’s REALLY good! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Apple Cinnamon Bread

The recipe is incredibly simple…and if you enjoy the flavor combination of apples and cinnamon, you will enjoy this recipe! The recipe makes one large loaf, but could be easily doubled. Here’s some pics to make you want to make this yummy loaf of sweet bread!

Firm tart apples are chopped. Truly, that is about the hardest part of the entire recipe! Once that part is done, you’re ready to make apple cinnamon bread!

Apples are in chunks in metal bowl

Making the batter for this bread is so easy! It doesn’t take much time or mad crazy skills, either! Really! It just takes some mixing, and then you’re good to go!

Mixing apple cinnamon bread batter in metal bowl

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

The batter for the bread is placed evenly into a standard sized loaf pan. Now the bread is all ready for the oven! The bread is baked for between 30-40 minutes, or until done in the middle when tested. A toothpick inserted into the top of the loaf should come out clean, once done.

Apple bread batter in a metal loaf pan

Here is a photo of the bread right after it has baked, cooled, and been removed from the pan. It sure looks good! The kitchen smells pretty good, also!

Side view of apple cinnamon bread on wire rack

All that is left to do now is to cut a slice of this delicious bread, and enjoy every bite!

Apple Cinnamon Bread is sliced and ready to eat!

I sure hope you will give it a try and enjoy this tasty apple cinnamon bread! Have a great day.

Looking For Other Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy baking breads like this, you might be interested in my other bread recipes. These include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apple Cinnamon Bread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Category: Bread
Cuisine: American
Keyword: apple cinnamon bread
Servings: 10 slices
Calories Per Serving: 259 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 1/2 cup butter (1 cube), softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple , large, peeled and chopped (I used Granny Smith)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
  2. In a small bowl, mix together the brown sugar and cinnamon; set bowl aside.
  3. Using an electric mixer, beat the butter and granulated sugar together until smooth.
  4. Add in the eggs, one at a time, beating until completely blended; then add the vanilla extract and mix until smooth.
  5. In another bowl, mix together the flour and the baking powder. Stir this into the bowl with the butter mixture. Add in the milk, beating until it is fully mixed into the batter.
  6. Pour HALF the batter into the loaf pan.
  7. Add HALF the apples and then HALF the brown sugar mixture, covering the batter.
  8. Pour the rest of the batter over the apple/brown sugar layer. Top this again with the rest of the apples, then the brown sugar mixture.
  9. Lightly pat down the apples slightly into the batter; then, using a knife tip, gently swirl the brown sugar mixture through the apples.
  10. Bake in a preheated 350 degree oven for approximately 30-40 minutes, or until a toothpick inserted into the middle of the loaf of bread comes out clean. (Mine took 40 minutes, but oven temperatures vary, so keep an eye on it from the 30 minute mark on...)
Nutrition Facts
Apple Cinnamon Bread
Amount Per Serving (1 slice)
Calories 259
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!

 

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Feb
2014

Apple Cinnamon Scones

categories: Apples, Breads, Breakfast, Scones
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Apple Cinnamon Scones are filled with chopped fresh apples, and topped with a cinnamon/oat topping, in this easy to make, scrumptious breakfast treat!Apple Cinnamon Scones are filled with chopped fresh apples, and topped with a cinnamon/oat topping, in this easy to make, scrumptious breakfast treat!
Anyone who knows me well knows I LOVE a good scone with a strong cup of coffee!  I also love to collect and try new recipes for scones…it’s what I enjoy doing! That is why I tried this yummy recipe for Apple Cinnamon Scones recently!

Do You Like SCONES?

Here’s a collage of several of the scone recipes already on this blog that you might also be interested in looking at. Besides these apple cinnamon scones, they include cinnamon chip, white chocolate raspberry, blackberry, banana nut, chocolate orange, lemon, gingerbread, and cranberry orange, as well as a few others.

A collage of scones on this blog, including apple cinnamon scones.

I found this recipe for apple cinnamon scones on Pinterest several days ago and thought it sounded pretty good. Since I love the smell of apples and cinnamon, I had a hunch I would love that same flavor combination in a scone (what’s not to love?), so off to the kitchen I went.

In no time at all these delicious scones were cooling on our kitchen counter, just waiting to be lovingly gazed at… and then devoured. These Apple Cinnamon Scones are easy, economical to make, and taste delicious. Give them a try…I think you’ll like them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Apple Cinnamon Scones

Cold butter is cut into flour mixture, using a pastry blender or two forks, until the butter has been reduced to the size of peas.

Butter is cut into flour for scones.

Honey, chopped apples, and some other ingredients are then added to the flour and butter mixture.

Honey, chopped apples are added to scone batter.

Form The Scone Dough For Baking

The scone dough is mixed, then shaped into a circle and cut into 8 wedges. Oat topping is then sprinkled on… then the apple cinnamon scones are ready to bake!

Scone dough cut into 8 wedges on cutting board

Yum. The apple cinnamon scones are out of the oven, cooled, and are now ready to eat! Look at those apple chunks! I really think you’re gonna enjoy them.

Close up of baked apple cinnamon scone on wire rack

Hope you enjoy these scones as much as we did. They taste perfect, and are lovely, especially when served with a cup of hot coffee or tea!

Scones cooling on wire rack

Hope you will consider trying these apple cinnamon scones, and trust you will enjoy them!  Have a wonderful day!  Be kind to those you meet, and try to be a force for GOOD in this crazy world!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureOriginal Recipe Source: http://www.jocooks.com/bakery/pastries/apple-cinnamon-scones/ 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apple Cinnamon Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Apple Cinnamon Scones are filled with chopped fresh apples, and topped with a cinnamon/oat topping, in this easy to make, scrumptious breakfast treat!

Category: Breakfast
Cuisine: American
Keyword: apple cinnamon scones
Servings: 8 servings
Calories Per Serving: 366 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all-purpose flour
  • 2/3 cup rolled oats
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup COLD butter
  • 1 large apple , peeled and chopped (I use Granny Smith...nice and firm!)
  • 1/2 cup milk
  • 1/4 cup honey
For Topping:
  • 2 Tablespoons rolled oats
  • 1 Tablespoon Turbinado sugar (if you do not have this, substitute granulated sugar)
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons milk
For Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 teaspoons warm water (or till thin enough for "drizzling" tops of cooked scones
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
  2. In a large bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, salt and nutmeg. (You can also use a food processor for this, if desired)
  3. Cut in the COLD butter with a pastry blender (or pulse until cut into small crumbs in a food processor).
  4. In a separate bowl, mix together the milk, honey and apple. Add this mixture to the dry ingredients; mix until blended.
  5. Turn the dough out onto a lightly floured work surface. Knead the dough gently until all ingredients are combined. (You might want to lightly flour your hands) Form the dough into an 8-9 inch circle and about 3/4 inch thickness. Slice into 8 wedges. Carefully put the wedges onto prepared baking sheet (keep them in a circle, but leave about 3/4 inch between each wedge).
  6. In a small bowl, mix together the topping ingredients, EXCEPT FOR THE MILK.
  7. Using a pastry brush, lightly brush and cover the tops of each scone with the milk.
  8. Sprinkle each scone with the topping ingredients evenly till all of the mixture has been distributed.
  9. Bake at 400 degrees for approximately 20 minutes (or until golden brown). Remove scones from oven and let them cool on a wire rack. Mix glaze ingredients and decoratively drizzle glaze over tops of scones when cool. Serve... and enjoy!
Nutrition Facts
Apple Cinnamon Scones
Amount Per Serving (1 scone)
Calories 366 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 219mg10%
Potassium 272mg8%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 28g31%
Protein 5g10%
Vitamin A 405IU8%
Vitamin C 1.1mg1%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple Cinnamon Scones are filled with chopped fresh apples, and topped with a cinnamon/oat topping, in this easy to make, scrumptious breakfast treat!

 

 

 

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Feb
2014

Flour Tortillas DIY

categories: Breads, Mexican / Southwestern
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It’s EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!Our family LOVES Mexican food! (It’s my favorite!) I am routinely cooking tacos, enchiladas or quesadillas, and we never seem to get tired of them.  Today I want to show you how to make flour tortillas, because it’s fairly easy!

I’m curious by nature, and love to try and figure out how to make things myself. Because of this, my quest to find a recipe for good homemade flour tortillas began a few years back.

It’s really true that fresh flour tortillas taste better than store-bought (plus you can control what is in them)! These flour tortillas are very easy to make. Why not experiment and give them a try, because there is no fancy equipment needed?

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Make The Dough For The Flour Tortillas

Make a simple dough for the flour tortillas by mixing flour, baking powder, shortening, salt and hot water. The photo below shows the dough, mixed and ready to knead.

The dough for the flour tortillas is mixed and ready to knead.

The tortilla dough is then formed into 8 balls, all about the same size.

The tortilla dough is shaped into 8 equal sized dough balls.

Each of the dough balls is rolled out into a tortilla shape, and then it is ready for the hot skillet, to cook.

Each of the dough balls is rolled out to form flour tortillas.

Cook the Flour Tortillas

Cook the tortillas in a skillet, one at a time. When small bubbles appear on the surface, flip the tortilla over, to cook the other side.

The tortillas are cooked on a hot skillet until bubbles appear on top, then they are flipped.

This batch of tortillas was used to make shredded chicken quesadillas. My only regret (see photo below) is that I apparently cannot cut a straight line… ha ha!

Flour tortillas can be used to make quesadillas and other dishes!

It’s actually very simple to make homemade flour tortillas from scratch. I really hope you will give it a try sometime! Have a wonderful day, and please come back again soon for more yummy recipes.

Looking For More Recipes Using TORTILLAS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few recipes that use tortillas include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.mennonitegirlscancook.ca/2013/02/homemade-flour-tortillas.html  

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Flour Tortillas DIY
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!

Category: Bread
Cuisine: Mexican
Keyword: flour tortillas
Servings: 8 tortillas
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • 2/3 cup hot water
US Customary - Metric
Instructions
  1. Whisk the flour, baking powder & salt together. Cut in the shortening with a pastry blender until crumbly. Pour in the hot water, a little at a time with a fork, and mix until the dough comes together. (I also have made this in the food processor with the dough blade on...works well, also!)
  2. Place dough on a lightly floured work surface, and knead a few minutes until smooth dough ball is formed (use your food processor for this, if using)
  3. Cover the dough with a towel and let it rest for approx. 45 minutes.
  4. Divide the dough into 8 equal pieces; roll it with your hands; shape into a ball. Cover the dough balls with plastic wrap.
  5. Using a rolling pin, roll each ball into a 6-7 inch circle. Don't freak out...they do not have to be "perfect" circles... (that gives them their personality!) You can cook one tortilla while you roll out the next one, if you want.
  6. Preheat your skillet (non-stick or cast iron-done it both ways...cast iron is my preference) on medium high heat. DO NOT ADD OIL.
  7. Place tortilla in the hot skillet; cook till small bubbles appear on the surface before flipping the tortilla to the other side. You will end up cooking each side for about a minute (typically).
  8. Stack and cover the cooked tortillas (with a tea towel) as you remove them from the skillet until all the tortillas are cooked.
Recipe Notes

Once done, you are ready to use them for your favorite recipe. They are even good served hot off the grill, with butter (just sayin'). These tortillas can be frozen to use later. If freezing, be sure to wrap them in plastic wrap, then in aluminum foil for best storage.

Nutrition Facts
Flour Tortillas DIY
Amount Per Serving (1 tortilla)
Calories 170 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 219mg10%
Potassium 58mg2%
Carbohydrates 23g8%
Protein 3g6%
Calcium 16mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!

 

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Feb
2014

Triple Chocolate Zucchini Muffins

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden, Muffins
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These triple chocolate zucchini muffins have a secret ingredient (shhh… it’s a vegetable!) and are an absolutely delicious treat your family will love!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Ah… there’s nothing like a good cup of coffee and a good muffin – especially these Triple Chocolate Zucchini Muffins!  Chocolate AND zucchini for breakfast? They MUST be healthy, right? Seriously… chocolate AND zucchini? Who knew?

Scroll Down For A Printable Recipe Card At The Bottom Of The Pge

About Triple Chocolate Zucchini Muffins

I found this recipe for muffins on Pinterest several months ago (where else?). These are extremely “chocolate-y” muffins (3 types of chocolate)! Surprisingly, these yummy triple chocolate muffins have zucchini as a secret ingredient!

I’m pretty positive the fact that there is a vegetable inside these muffins makes them HEALTHY, right? RIGHT. I’ve found these muffins are a GREAT way to use up some of our summer garden zucchini!

Zucchini is the secret ingredient for these chocolate muffins!

Muffins and Morning Quiet Times Are A Good Combo

Here’s something I read this morning: “But I trust in Your unfailing love; my heart rejoices in your salvation. I will sing to the Lord for He has been good to me.” (Psalm 13:5-6).  I love those verses from the Bible, and am reminded daily of the never-ending love God has for me. He HAS been trustworthy, good, and faithful to me (and our family) over the course of a lifetime of good times, bad times, and everything else in-between…for that I am so grateful!

I love to have a little quiet time in the early morning hours. I delight in this time with God… just little old me and a couple cups of strong coffee. Occasionally I will make muffins and of course, I invite one of the muffins to join me in this special time… where I feed my soul and my tummy.

The Mystery Ingredient Is One Way To Eat More Veggies

Maybe you’re looking for a new muffin recipe. Maybe you get excited about camouflaging a vegetable in your child’s chocolate muffin (hey, we do what we have to, to get them to eat their veggies!).

Whatever your reasons, this is a fantastic recipe for triple chocolate zucchini muffins! See the grated zucchini that will be hiding in the muffins? You will never know it’s there, because all you can taste is the CHOCOLATE!

Grated zucchini ready to go into muffin batter

Below you see the triple chocolate zucchini muffins, right after they came out of the oven… all they need is to be lightly dusted with some sifted powdered sugar before serving! Don’t they look yummy?

Muffins out of oven- now they need a dusting of powdered sugar!

The finished chocolate zucchini muffins sure look good… see that CHOCOLATE? Time to take a bite! Ooh… they are so good! And by the way, if you like these you will probably also LOVE my Banana Espresso Chocolate Chip Muffins!

A dusting of powdered sugar and the muffins are ready to eat!

This Recipe Makes A LOT Of Triple Chocolate Zucchini Muffins!

These triple chocolate zucchini muffins are easy to make and extremely yummy; I sure hope you will enjoy them! The recipe as written makes quite a lot of muffins, 30 of them! If that sounds like a lot, cut the recipe in half! These muffins are easily “freezable”, if wrapped and sealed well! Then you will have some of them saved for another day after only cooking once!

Hope you will consider making these scrumptious triple chocolate zucchini muffins! They truly are delicious, and because you added zucchini, I’m POSITIVE they must be 100% healthy, as well! (wink, wink!). Have a wonderful day!

Looking For More MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious muffin recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day.

Author's signatureRecipe source: carriesexperimentalkitchen.blogspot.com/2013/08/triple-chocolate-zucchini-muffins-html

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Triple Chocolate Zucchini Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Category: Breakfast
Cuisine: American
Keyword: chocolate zucchini muffins
Servings: 30 muffins
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup canola oil (I used vegetable)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons salt
  • 3/4 cup cocoa powder
  • 2 1/2 cups grated zucchini (well drained/pressed to reduce water content)
  • 1/2 cup semi-sweet chocolate chips
  • 2 oz. dark chocolate , chopped
  • Cooking spray
  • 2 Tablespoons confectioners sugar (powdered), to sift on top of baked muffins
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees.

  2. In a large mixing bowl, place the eggs, sugar and oil. Whisk these together until smooth. 

  3. Add flour, baking soda, baking powder, salt and cocoa powder to the egg mixture; mix these ingredients very well.

  4. Add the drained/pressed grated zucchini, along with the chocolate chips and the dark chocolate pieces to the batter. Stir well by hand until ingredients are completely blended.

  5. Take the cooking spray and spray a standard sized muffin tins (liners are optional...I didn't use them). Fill the muffin holders about 3/4 of the way to the top with the batter. There is enough batter to yield approx. 30 muffins. Sprinkle a few extra chocolate chips on top before baking. (this is optional)

  6. Bake the muffins at 350 degrees for 15-20 minutes or until the top springs back when touched. Remove muffins from oven and cool on a wire rack. Dust with sifted powdered sugar for a nice presentation. Serve and enjoy!

Recipe Notes

That's a LOT of muffins! You can freeze extra muffins for another day, or easily cut the recipe in half and make 15 muffins.

Nutrition Facts
Triple Chocolate Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 143mg6%
Potassium 127mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 1.8mg2%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
 Here’s one more to pin on your Pinterest boards!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!

 

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Feb
2014

White Chocolate Raspberry Scones

categories: Breads, Breakfast, Chocolate, Scones
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White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.
It’s definitely a day for decadent White Chocolate Raspberry Scones and humongous cups of coffee. I’m sitting in my home office looking out at a forest filled with snow, and it has begun snowing again. We are on Day 3 of what Portland locals call “Snowpacalypse 2014”. Tonight we are expecting a coating of ice on top of it all. Yippee.

My husband and I both have been sick (we’re on Day 4-ugh), so we’re content to be house-bound and off the slippery streets. However, there’s only so much napping and taking medicine that one girl can take, so off to the kitchen I went yesterday to find something to bake.

I ended up trying a new recipe for white chocolate raspberry scones. I mean- if you’re going to be sick and snowbound…make sure you have treats, right?

Yay For New Scone Recipes!

I found the original recipe on Pinterest and tweaked it just a bit, and voila! A new, tasty recipe for a delicious scone! I had raspberries in my freezer that I picked this past summer, and happened to have a bag of white chocolate chips left over from Christmas baking. How convenient…it must be DESTINY…Perfect!

The recipe was very easy, although my kitchen work surface did look like a murder scene (blasted raspberries) when I was done, but no big deal! It just made it a bit more exciting! Hope you enjoy these tasty white chocolate raspberry scones!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make White Chocolate Raspberry Scones

Cut the butter into the flour. I use a food processor to do this simple step, but you can also use a pastry blender by hand. When done, the butter should be about the size of peas.

Butter is cut into the scones dough until it is in small pieces.

Add the white chocolate chips and raspberries to the scones dough. Can you tell my raspberries were still frozen?

White chocolate chips and raspberries are added to scone dough.

A Murder Scene, Perhaps? Nope… Just Some Scones!

The top of the white chocolate raspberry scones dough looks like a murder scene. Ha Ha! Roll the scone dough out into a circle, then slice it into 8 pie-shaped wedges.

The raspberry scones dough has been sliced and they are now ready to bake.

Bake And Then Glaze The White Chocolate Raspberry Scones

Bake the scones. The photo below shows how the white chocolate raspberry scones looked right when they came out of the oven.

Making the glaze is done by simply mixing powdered sugar, vanilla and warm water together. The glaze can be made while the scones cool. Once cooled, drizzle the glaze over them! After the glaze firms up, they are ready to eat!

The white chocolate raspberry scones have baked, and cool before being drizzled with glaze.

These scones look pretty good, and boy, do they ever taste good, too! Pretty sure you will really enjoy this decadent treat! Now it’s time to eat one of these delicious scones!

A few of the white chocolate raspberry scones, glazed and ready to eat!

Hope you enjoy these delicious white chocolate raspberry scones. We sure did, even while sick, and snowed in! Have a GREAT day!

Looking For More SCONE Recipes?

You can find all of my scone recipes in the Recipe Index, located at the top of the page. A few favorites include:

A collage of some of the scones featured on my blog.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature
 
Recipe Adapted From: http://www.pastryaffair.com/blog/raspberry-white-chocolate-scones.htm

↓↓ PRINTABLE RECIPE BELOW ↓↓

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White Chocolate Raspberry Scones
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

Category: Breakfast, Snack
Cuisine: American
Keyword: white chocolate raspberry scones
Servings: 8 servings
Calories Per Serving: 435 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scone Dough:
  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons cold butter , cut into pieces
  • 6 oz. raspberries (fresh or frozen will work-I mixed mine in while still frozen)
  • 1/2 cup white chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup milk (or heavy cream-I used milk)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
For White Chocolate Drizzle:
  • 1/2 cup white chocolate chips + 1 teaspoon vegetable shortening- melted (microwave 30 seconds, stir, microwave 20 seconds stir.-don't let them burn!)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.
  2. In the bowl of a food processor (or in a large bowl if making them by hand), combine all of the dry ingredients. Add the cold chunks of butter to the processor and pulse to cut in butter (or cut in by hand with a pastry cutter).
  3. In a separate bowl, mix the egg, milk (or heavy cream), and the vanilla; Mix these ingredients together, till well blended.
  4. Add the egg mixture to the dry ingredients and pulse till the dough comes together into a dough ball (If mixing by hand, stir and stir till you have a cohesive dough ball).
  5. Turn the dough ball onto a floured work surface (or into a large bowl) and GENTLY mix in the white chocolate chips and the raspberries by hand (might want to flour your hands) till blended. Note: Don't worry if it looks like a murder occurred at this point...it will all be okay. Really.
  6. With floured hands (sprinkle a bit more flour on dough if necessary, cause the dough is sticky), gently form the dough ball into a round "disc" approximately 8 inches across.
  7. Using a sharp knife or a pizza cutter (my weapon of choice!), cut the disc into 8 scones.
  8. Gently pick up each scone and re-arrange them in a circle on the prepared baking sheet, with a bit of space between each one.
  9. Bake the scones at 350 degrees for 25-30 minutes (mine were ready at the 25 minute mark-just keep an eye on them). Bake till golden brown.
  10. When done, remove from baking sheet to a wire rack, with parchment or foil underneath (to catch any drips from glaze icing). Let cool.
  11. While cooling, mix up the glaze ingredients. Once scones are completely cooled off, "paint" the icing over the tops of the scones, completely covering the surface; when that glaze hardens add the white chocolate drizzle in a decorative pattern. ENJOY!
Nutrition Facts
White Chocolate Raspberry Scones
Amount Per Serving (1 scone)
Calories 435 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 48mg16%
Sodium 255mg11%
Potassium 303mg9%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 320IU6%
Vitamin C 5.6mg7%
Calcium 138mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

 

Save

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