Breads Archives

Category: Breads

10
Nov
2016

Chocolate Cream Cheese Danish

categories: Breads, Breakfast, Doughnuts/Pastries

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You’re gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

If you enjoy a good pastry AND enjoy chocolate, I’m pretty sure you will love this recipe for a Chocolate Cream Cheese Danish I found online recently. Added bonus? It’s EASY to make! This pastry is super easy to prepare, because it starts with a can of store-bought crescent rolls, and only takes about 30 minutes total to prepare! Let me show you just how easy it is to make this treat!

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

How To Make A Chocolate Cream Cheese Danish

Before beginning, preheat your oven to 375 degrees F. (See? I told you this would be EASY!). Mix together room temperature cream cheese, sugar, flour and vanilla extract in a small bowl. I used an electric mixer to do this and it was mixed in a flash! Once it is creamy and thoroughly combined, set aside.

Open the can of crescent dough; without separating the triangles, unroll the dough and place it onto a parchment paper-lined baking sheet. Using your fingers, press the dough together to close all the holes (perforations) up, so you have one complete piece of dough.

Filling The Pastry

Once you have pressed all the holes in the dough together, drop the cream cheese filling (by spoonfuls) in the center, down the length of the dough. Make sure to evenly spread the filling out, so that the filling for the chocolate cream cheese danish is between 2-3 inches wide.

Evenly sprinkle the chopped chocolate over the top of the cream cheese filling.

Cutting The Pastry Strips For “Braiding”

Starting at one end of the pastry, cut 1 inch strips (at a slight angle toward the top) into both sides of the dough. Cut in until it reaches the filling.

Pull the strips up and over the filling making sure to alternate sides (L,R,L,R, etc) until entire chocolate cream cheese danish has been “braided. Tuck in any extra bits of dough that you may end up with, on each end of the roll.

Once the chocolate cream cheese danish has been braided and rolled, it’s time to bake it, after it gets one more special touch. Give the chocolate cream cheese danish an “egg bath” BEFORE baking. To do this, whisk an egg YOLK in a small bowl, then brush the surface of the pastry roll with the beaten yolk.

Ready To Bake!

Bake the chocolate cream cheese danish at 375 degrees for 20 minutes, until the pastry is golden brown in color. Remove the pastry from the oven and place it (still on the parchment paper) onto a wire rack to cool. Let it cool COMPLETELY.

Make The Glaze For The Chocolate Cream Cheese Danish

While the chocolate cream cheese danish is cooling, make the glaze to top the pastry. Mix together a simple glaze of powdered sugar, milk, and vanilla in a small bowl, until smooth. Once the pastry has cooled completely, decoratively drizzle the glaze back and forth across the pastry until all the glaze is gone.

The parchment paper will help to collect any run-off glaze, and will help to make it an easy cleanup. Let the chocolate cream cheese danish rest, while the glaze firms up.

The pastry is ready to serve, once the glaze on top has become firm. When ready to serve, cut the pastry into slices, grab a cup of coffee or tea… and dig in!

This chocolate pastry is decadently rich, creamy, and filled with chocolate, so obviously it’s not something you want to eat every day, but for an occasional treat! It really is delicious! A small piece goes a long way! Sure hope you enjoy this chocolate cream cheese danish. We sure do. Thanks for stopping by, and have a great day.

Looking For More Delicious Breakfast Treats Like This?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy breakfast treats, 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 (1^st and 15^th) 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!
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Recipe Source: http://www.laurenslatest.com/chocolate-cream-cheese-danish/

0 from 0 votes

Chocolate Cream Cheese Danish

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You're gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

Category: Breakfast

Cuisine: American

Keyword: chocolate cream cheese danish

Servings: 8 servings

Calories Per Serving: 330 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastry:

1 can crescent rolls
8 ounces cream cheese , softened (at room temp)
1/2 cup granulated sugar
2 Tablespoons all purpose flour
1 teaspoon vanilla extract
2 ounces chopped semi-sweet chocolate
1 egg yolk , beaten (for brushing onto rolled pastry before baking)

For Glaze:

1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Before beginning, preheat your oven to 375 degrees F.
Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
Evenly sprinkle chopped chocolate on top of the cream cheese filling.
Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

Nutrition Facts

Chocolate Cream Cheese Danish

Amount Per Serving (1 slice)

Calories 330 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 56mg19%

Sodium 315mg14%

Potassium 79mg2%

Carbohydrates 37g12%

Sugar 26g29%

Protein 3g6%

Vitamin A 415IU8%

Calcium 35mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Oct
2016

Starbucks Gingerbread (Copycat Recipe)

categories: Breads, Desserts

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Starbucks Gingerbread (copycat recipe) is a yummy version of “a famous coffee place’s” beloved gingerbread loaf. Make it at home for a fraction of the price! $Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!$
Our family recently gobbled up some of the most wonderful gingerbread with cream cheese icing I’ve ever made! It’s a knockoff recipe called Starbucks Gingerbread (Copycat Recipe), because it tastes as good (or better) than the kind available at our local “famous” coffee spot.

The gingerbread loaf is flavor-filled with lots of aromatic spices associated with Fall… cinnamon, nutmeg, cloves, and ginger, and is a very moist cake… definitely NOT dry!

This Starbucks gingerbread copycat recipe is perfect for a late afternoon snack, or a quick breakfast with a great cup of coffee or tea! My family thought it was absolutely fantastic, and it did not last long around our home, at all.

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

How To Prepare Starbucks Gingerbread (copycat recipe)

First preheat your oven to 350 degrees. Prepare a 9×5 inch bread loaf pan by spraying it with non-stick spray. To make your work easier, line the loaf pan with parchment paper. Leave some of the parchment paper well extended over the rim of the pan, so that you can easily lift the entire loaf out of the pan once cooled. Set pan aside.

Cream the room temperature butter and granulated sugar until it is fully combined. Add the vanilla and a room temperature egg. Beat the ingredients well until fully incorporated.

Add apple butter to the batter and mix well, to combine. I was fortunate to have some home canned Apple Butter available in our pantry. You can substitute applesauce for the apple butter, if desired. TIP: The blogger I got this recipe from used a 15 ounce can or pears, drained them and pureed them. That is another good substitute you could try.

Sift the all purpose flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together. Slowly add the dry ingredients to the batter, mixing well to combine. Once the batter is fully mixed together, evenly spread it out in your prepared loaf pan.

Baking Starbucks Gingerbread (copycat recipe)

Place the batter-filled baking pan in a preheated oven. Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the top/middle part of the loaf comes out clean. TIP: Check the bread at 50 minutes to test for done-ness.

When the gingerbread is done, remove pan to a wire rack to cool. Once it has cooled, lift the Starbucks gingerbread loaf out of the pan, using the extended edges of the parchment paper.

Make The Icing

While the gingerbread is baking, beat together 8 ounces of room temperature cream cheese. Trust me, it will blend much smoother if it’s at room temp. Add powdered sugar and vanilla, continuing to beat until icing is smooth and creamy, with no lumps. A bit too thick? Add a drop or two of water. Too thin? Add a bit more powdered sugar.

Frost The Starbucks Gingerbread Loaf

Once the gingerbread has completely cooled, frost the top (and let it slightly run over the edges) of the gingerbread. You will end up with a LOT of frosting, which makes for a thick, creamy and amazing topping for the gingerbread.

If you don’t want that much frosting on the gingerbread (but it’s soooo good!), simply cut the icing quantity in half. Lightly dust the frosted gingerbread loaf with ground nutmeg.

Time To Eat!

Once the icing has had a chance to slightly firm up, slice yourself a piece, take a big bite, and ENJOY! It tastes TERRIFIC! A whole loaf with 8 slices can be made for a fraction of the cost of buying 8 pieces of this loaf at that “you-know-where” coffee spot!

Sure hope you will try this recipe for Starbucks gingerbread (a copycat recipe). I’m going to make it again around Christmas time, and I can’t wait! Have a wonderful day!

Looking For More Recipes For “Sweet” Bread Loaves?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

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Recipe Source: http://theviewfromgreatisland.com/copycat-starbucks-gingerbread/

5 from 1 vote

Starbucks Gingerbread (Copycat Recipe)

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!

Category: Starbucks Gingerbread (Copycat Recipe)

Cuisine: American

Keyword: Starbucks gingerbread

Servings: 8 slices

Calories Per Serving: 601 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Gingerbread Loaf:

1/2 cup unsalted butter , room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg , room temperature
1 cup apple butter (can substitute applesauce or pear purée)
1½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg

For Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 teaspoon vanilla extract
2.5 cups powdered (confectioner's) sugar

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F. Prepare a 9x5 inch bread loaf pan (Spray with non-stick spray, line with parchment paper with paper extending well past the rim of loaf pan for ease in lifting loaf out of pan once cool).
Beat the butter and granulated sugar until completely mixed. Add vanilla and egg; beat well until batter is smooth and light. Add apple butter (or applesauce/pear puree). Blend well.
In separate bowl, sift together the all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Slowly add the flour mixture to the wet mixture, a little at a time, mixing as you add. Once batter is fully mixed, evenly distribute it into the prepared loaf pan.
Bake at 350 degrees for approximately 55 minutes. Check it at 50 minutes by inserting a toothpick into the top/middle of the loaf. If the toothpick comes out clean, the gingerbread is done. Once done, remove pan to a wire rack to cool completely before lifting the loaf from the pan.
Prepare the icing while gingerbread is baking by using electric mixer and blending room temperature cream cheese, powdered sugar, and vanilla into a creamy, no lumps, thick icing.
Once gingerbread has completely cooled, spread icing completely over the top (and let some run off the sides). Dust the icing with a small amount of ground nutmeg. Let icing firm up just a bit, then cut a piece, serve, and enjoy!

Recipe Notes

Note on Pear Purée: The original author of the recipe says she substituted a 15 ounce can of pears for the apple butter. She drained, then processed pears in food processor or blender until smooth.

Nutrition Facts

Starbucks Gingerbread (Copycat Recipe)

Amount Per Serving (1 g)

Calories 601 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 535mg23%

Potassium 110mg3%

Carbohydrates 97g32%

Fiber 1g4%

Sugar 75g83%

Protein 5g10%

Vitamin A 775IU16%

Vitamin C 0.2mg0%

Calcium 49mg5%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Sep
2016

Raspberry Cream Cheese Danish

categories: Breakfast, Doughnuts/Pastries

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Raspberry cream cheese danish are crescent roll pastries with sweet cream cheese filling, baked and topped with jam, and drizzled with a simple glaze.
I found a recipe for a quick, easy danish pastry the other day and decided to give it a try. I changed up the recipe just a smidge and the end result? An absolutely delicious Raspberry Cream Cheese Danish pastry, that was enjoyed with a steaming cup of strong coffee!

Our youngest son (“young” meaning 29 years old) popped in for a visit just as I started making these, so he ended up getting to enjoy them with us, and also went home with a big plate full of pastries. There are ALWAYS side benefits of visiting Mom and Dad, right? This recipe is actually fairly easy, and you’ll end up with 16 small danish pastries. Here’s how you make them:

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

How To Make Raspberry Cream Cheese Danish Pastries

Start with 2 cans of refrigerated crescent rolls. The dough will come out with 4 rectangular pieces of dough (two triangles of dough attached with perforations in between). Press the perforations closed to form a solid rectangle.

Once you have done this to both cans of dough you should have 8 rectangles of dough. Sprinkle each rectangle very lightly with sugar (use 1 Tablespoon total evenly divided between rectangles).

Gently roll out each rectangle to 8 inches long. Cut each rectangle in half length-wise. You will then have 16 rectangles, about 1 inch by 8 inches.

Shape The Dough

Pick up each piece of dough by each end and lightly twist the dough ends in opposite directions (i.e. left hand twist toward you, right hand away from you). Form a small circle with the twisted dough, and pinch to seal the ends.

Place the dough circles onto parchment paper lined baking sheet(s), about 2 inches apart. Set aside. Preheat oven to 350 degrees.

Make The Cream Cheese Filling

In a medium bowl, mix together room temperature cream cheese, 1 Tablespoon granulated sugar, lemon juice, vanilla extract and sour cream, until well combined.

Add approximately 1 Tablespoon cream cheese filling to the center of each pastry. Lightly brush the pastry dough with melted butter. NOTE: I was concerned the cream cheese would run out the bottom of the pastry by leaving the pastry circle “open”, but having the parchment paper underneath prevented that from happening!

Bake The Raspberry Cream Cheese Danish Pastries

Bake the raspberry cream cheese danish pastries in a preheated 350 oven for 13-15 minutes, or until they are light golden brown. When done, remove from oven to a wire rack (LEAVE THE PARCHMENT PAPER UNDERNEATH)

Prepare The Glaze While Pastries Cool

While pastries are cooling, prepare the glaze to drizzle over the top of the cooled pastries. Stir powdered sugar, milk, and vanilla extract together until smooth. You want to get it to a drizzling consistency. Too thick? Add drops of milk. Too thin? Add additional powdered sugar.

Place the glaze into a squeeze bottle or into a zip-top bag (you can snip off a tiny spout on the bottom corner of zip-top bag and use it as a pastry bag). You can also just use a spoon to drizzle the glaze onto cooled pastries.

This is what the raspberry cream cheese danish pastries looked like fresh from the oven. Once they are completely cooled off, dollop with jam. Decoratively drizzle the glaze over each pastry. Let the glaze firm up a bit, then serve!

They are quite delicious, and weren’t hard to make, either! THAT is a win-win. Now where’s my huge mug of coffee??

Hope you consider making these for the ones you love. See the notes section of the printable recipe for other flavors that would taste great as toppings for these pastries. Have a wonderful day.

Looking For More Recipes For BREAKFAST PASTRIES?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few recipes for breakfast pastries you might enjoy include:

Interested In More Recipes?

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

Recipe Slightly Adapted From: http://cakescottage.com/2016/03/07/easy-cream-cheese-danish/

0 from 0 votes

Raspberry Cream Cheese Danish

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Raspberry cream cheese danish are crescent roll pastries with sweet cream cheese filling, baked and topped with jam, and drizzled with a simple glaze.

Category: Breakfast

Cuisine: American

Keyword: raspberry cream cheese danish

Servings: 16 servings

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cans crescent rolls
1 package (8 ounce) cream cheese, at room temperature
2 Tablespoons granulated sugar , divided
1 teaspoon fresh lemon juice
3/4 teaspoon vanilla extract
1 teaspoon sour cream
Melted butter , approx. 2 Tablespoons (for brushing onto pastries before baking)
Raspberry jam (1 small dollop per danish)

For icing:

1 cup confectioner's sugar (powdered sugar)
1 Tablespoon milk (may substitute water)
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Line baking sheets with parchment paper.
Remove crescent roll dough from cans. Keep crescent roll in rectangle shape (two triangles together). Press the perforations closed between dough triangles to make solid rectangle. You should end up with 8 rectangles. Using one Tablespoon (total amount) granulated sugar, sprinkle each rectangle lightly with sugar. Lightly roll out each rectangle to 8 inches long. Cut each rectangle in half lengthwise. (You should now have 16 pieces of dough 1 inch x 8 inches long).
Pick up each piece of dough and holding on to both ends, twist the ends in opposite directions to make a loose "twisted rope" shape. Shape into a small circle and pinch ends of each circle together to seal. Place dough circles two inches apart on parchment paper lined baking sheet(s).
In a separate bowl, prepare filling. Combine (room temp.) cream cheese, remaining Tablespoon granulated sugar, lemon juice, sour cream and vanilla extract. Mix until well combined.
Place approximately 1 Tablespoon filling into the middle of each pastry circle (don't worry-the parchment paper underneath will keep the filling "in" the pastry!). Brush pastry dough with melted butter. Bake in 350 degree oven for 13-15 minutes (mine took 15), or until they are light golden brown. Remove pans from oven and let pastries cool on the parchment paper.
Prepare icing by mixing together powdered sugar, milk and vanilla extract. You want it thin enough to drizzle over cooled pastries. Too thick? Add drops of milk. Too thin? Add more powdered sugar.
Once pastries have completely cooled, place a small dollop of raspberry jam in the middle of the cream cheese filling; decoratively drizzle icing over the top of each pastry. Let icing firm up, then they are ready to serve! (icing can be put into squeeze bottle, drizzled with a spoon, or can be placed into a zip-top bag and the bottom corner can be snipped off to use as a piping bag.
Enjoy!

Recipe Notes

There are lots of flavor variations for these pastries. Instead of raspberry, why not try other jam or pie filling, like cherry, blackberry, blueberry, strawberry, or lemon? All would be fantastic!

Nutrition Facts

Raspberry Cream Cheese Danish

Amount Per Serving (1 danish)

Calories 216 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 19mg6%

Sodium 283mg12%

Potassium 24mg1%

Carbohydrates 25g8%

Sugar 15g17%

Protein 1g2%

Vitamin A 235IU5%

Vitamin C 0.7mg1%

Calcium 16mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Aug
2016

Gingerbread Scones

categories: Breads, Breakfast, Holidays!, Scones

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Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
I made Gingerbread Scones recently (trying a new recipe). If you know me, you KNOW I love a good scone. It felt weird… like it “should” be Christmas time when I made them, but it was 90+ degrees outside and the middle of summer! Who cares if it’s hot or cold outside… when you’ve got a tasty breakfast treat in one hand and a mug of coffee in the other!

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

We Sure Do Enjoy Our Scones

Do YOU enjoy a good scone? If you like scones (that aren’t dry and crumble like sawdust), then I hope you will check out my Recipe Index for all my other delicious scone recipes.

I’ve posted the recipes for Cinnamon Chip Scones, Cranberry Orange Scones, and Banana Nut Scones, to name a few. Here’s a photo of just some of the delicious scones you can find on this blog.

How To Make Gingerbread Scones

Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until the mixture is the size of small peas.

Mix together the molasses, egg yolk, and milk in a small bowl, until combined.

Pour the molasses mixture into the flour mixture. Stir until dough is moistened and has come together.

The mixture will be slightly crumbly. Place the dough onto a lightly floured work surface. Knead the dough 6-7 times, incorporating the crumbles into dough, and it forms a solid ball.

Roll The Dough Into Circle And Slice

Pat or roll the dough ball out into an 8 inch circle, then slice evenly into 8 pieces.

Put the gingerbread scones onto a parchment paper lined baking sheet; keep them about an inch apart from each other. Whisk an egg white until it becomes frothy. Using a pastry brush, evenly brush the egg white over the top of each scone wedge. Sprinkle the top of each scone with coarse sugar (I used raw sugar).

Bake The Gingerbread Scones

Bake the gingerbread scones in a preheated 400 degree oven for 12-15 minutes. Mine took the entire 15 minutes to turn golden brown. When done, remove baking sheet from oven. Transfer the scones to a wire rack (including the parchment paper). Let cool.

I moved the scones near our open kitchen window to cool in the morning air. See the raw sugar glistening on the top of the scones?

Drizzle The Scones With Icing

It’s not necessary to garnish the scones once they’ve cooled off, but I wanted to add a bit of pretty icing to each one to make them look even better! To do this, simply mix up powdered sugar, water, and a bit of cinnamon into a glaze-like consistency.

Pour the glaze into a squeeze bottle (you can also use a resealable bag, then snip a little corner off the bottom) and decorate the scones with the icing.

Let the glaze firm up just a bit, and then the gingerbread scones are all done! Ready to eat… so where’s my huge mug of coffee?

Hope you will consider trying this recipe! It certainly doesn’t have to be the Holiday season to enjoy a good scone now, does it? Have a fantastic day!

Looking For More Gingerbread-Inspired Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful gingerbread-inspired recipes, including:

Interested In More Recipes?

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

Recipe source: http://heritageschoolhouse.blogspot.com/2009/11/gingerbread-scones-8-servings-2-cups.html

0 from 0 votes

Gingerbread Scones

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!

Category: Breakfast

Cuisine: American

Keyword: gingerbread scones

Servings: 8 servings

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup COLD butter (1/2 a cube)
1/3 cup molasses
1/4 cup milk
1 egg , separated
Coarse sugar (for dusting tops of scones prior to baking)

For Icing (to decorate scones)

Powdered Sugar (approx. 1 cup)
Few dribbles of water
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.

Nutrition Facts

Gingerbread Scones

Amount Per Serving (1 scone)

Calories 296 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 36mg12%

Sodium 283mg12%

Potassium 363mg10%

Carbohydrates 54g18%

Sugar 30g33%

Protein 4g8%

Vitamin A 220IU4%

Calcium 94mg9%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Aug
2016

Ham, Egg & Cheese Bagel Breakfast Sandwich

categories: Bagels, Breakfast, Sandwiches

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You’ll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!

Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s how to make them:

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

How To Make This Bagel Breakfast Sandwich

Split a bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Fry The Eggs

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

When egg is done, place it on top of the cheese half. Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.

Broil The Bagel Breakfast Sandwich

Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and the bagel breakfast sandwich is re-heated.

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da! Your breakfast sandwich is now ready to devour!

I cut mine in half, just so I could show you the inside of the bagel breakfast sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

This bagel breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling! Hope you’ll consider making these for your family. My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day! Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest. Take care, and may God bless you and yours.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious breakfast recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: My hungry brain.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ham, Egg & Cheese Bagel Breakfast Sandwich

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!

Category: Breakfast Sandwich

Cuisine: American

Keyword: bagel breakfast sandwich

Servings: 1 sandwich

Calories Per Serving: 568 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 bagel (I used an "Everything" bagel)
1 teaspoon Butter (enough to spread on bagel for broiling)
1 slice Cheddar cheese slices (cut into enough pieces to cover bagel)
1 slice deli ham (thin slice)
1 egg , fried the way you like it!
1 pinch Salt and pepper , to taste (for egg)

US Customary - Metric

Instructions

Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
Place cheddar cheese on top of one half of the bagel (enough to cover). Fold slice of ham and place on other half of bagel, to cover.
Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!

Nutrition Facts

Ham, Egg & Cheese Bagel Breakfast Sandwich

Amount Per Serving (1 sandwich)

Calories 568 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Cholesterol 221mg74%

Sodium 1203mg52%

Potassium 246mg7%

Carbohydrates 56g19%

Fiber 2g8%

Protein 29g58%

Vitamin A 645IU13%

Calcium 245mg25%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Aug
2016

Southern Buttermilk Biscuits

categories: Breads, Breakfast

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You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits! I grew up eating homemade biscuits because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before. Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this! So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Make a deep well in the mixture. Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching). Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Have a great day! I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Have a WONDERFUL day, friends!

Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.86 from 7 votes

Southern Buttermilk Biscuits

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast

Cuisine: American

Keyword: southern buttermilk biscuits

Servings: 12 biscuits

Calories Per Serving: 159 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
2 cups all purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (cold)
2 Tablespoons melted butter (for brushing on tops of baked biscuits)

US Customary - Metric

Instructions

Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
Serve, and ENJOY!

Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts

Southern Buttermilk Biscuits

Amount Per Serving (1 biscuit)

Calories 159 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 305mg13%

Potassium 150mg4%

Carbohydrates 18g6%

Sugar 2g2%

Protein 2g4%

Vitamin A 265IU5%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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16
Mar
2016

Chocolate Chip-Coconut Monkey Bread Minis

categories: Breads, Breakfast, Muffins

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Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise! These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half. Next, cut each biscuit half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well. Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large biscuit dough rounds (I used Grands because they are big)
1/2 cup butter , melted
1 teaspoon cinnamon (approx.)
1/4 cup packed brown sugar
4 Tablespoons shredded coconut flakes
4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.
Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Mar
2016

Lemon Coffee Cake Muffins

categories: Breakfast, Muffins

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Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.). Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

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

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

Make The Lemon Muffin Batter

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside. In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the buttermilk and flour in 1/3 increments until all have been incorporated..

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. I have quite a few muffin recipes, including:

Interested In More Recipes?

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

Recipe Source: http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

0 from 0 votes

Lemon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast

Cuisine: American

Keyword: lemon coffee cake muffins

Servings: 6 huge muffins

Calories Per Serving: 985 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Muffin Batter:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter , room temperature
1 cup granulated sugar
1 1/2 Tablespoons Lemon Zest
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For The Streusel Topping:

1 3/4 cup all purpose flour
3/4 cup brown sugar
1 teaspoon salt
3/4 cup butter , chilled

For The Glaze:

1 cup powdered sugar
3 Tablespoons fresh squeezed lemon juice

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).
To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!

Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins.

Nutrition Facts

Lemon Coffee Cake Muffins

Amount Per Serving (1 muffin)

Calories 985 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 26g163%

Cholesterol 161mg54%

Sodium 1369mg60%

Potassium 276mg8%

Carbohydrates 143g48%

Fiber 2g8%

Sugar 82g91%

Protein 12g24%

Vitamin A 1325IU27%

Vitamin C 4.9mg6%

Calcium 131mg13%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Feb
2016

Almond Poppyseed Muffins

categories: Breads, Breakfast, Muffins

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Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor. In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby! They are the perfect muffins to grab on the way out the front door for work, school, etc.

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

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl. Set aside.

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done. The muffins should be light golden brown, as well.

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

That’s it!!! Now you can serve and enjoy these tasty muffins! Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God. He loves you and me so very much… for THAT I am forever grateful.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

0 from 0 votes

Almond Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast

Cuisine: American

Keyword: almond poppyseed muffins

Servings: 18 muffins

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
2 1/2 cups granulated sugar
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups milk
1 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
Mix the dry ingredients together in a large bowl.
In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!

Nutrition Facts

Almond Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 220 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 214mg9%

Potassium 102mg3%

Carbohydrates 45g15%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 61mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Feb
2016

Cinnamon Crunch Bagels

categories: Bagels, Breads, Breakfast

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Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!

I love the Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Recently I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

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

I Enjoy Making Bagels From Scratch

I enjoy making bagels. They’re easy to prepare, and this recipe for cinnamon crunch bagels makes a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeño Cheddar Bagels, so I was excited to try a new variety. And, wow… these were so good!

Basically, the process for making bagels is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them. Here’s how you make them:

How To Make Cinnamon Crunch Bagels

Combine yeast, warm water and brown sugar in the bowl of a stand mixer, and let it rest for 10 minutes, to activate the yeast. Once the yeast is bubbly, add cinnamon, salt and flour.

Knead the dough (with a dough hook) on low speed, and and additional flour slowly. Knead the dough for approximately 10 minutes, until a smooth, slightly elastic ball of dough is formed.

Place the dough ball in a large, greased bowl, and turn the dough over to make sure all sides are lightly coated (so it won’t dry out). Cover the bowl and leave it in a warm place (for the dough to rise) for an hour, or until the dough has doubled in size.

While the dough is rising, mix up the ingredients for the cinnamon sugar topping in a small bowl, and set aside. Easy.

Once the dough for the cinnamon crunch bagels has doubled in size, it’s ready to go!

Give the dough a good punch with your fist, which helps to “deflate” the dough. “BOOM”.

Shaping The Cinnamon Crunch Bagels

Divide the bagel dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball. This will make for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface, with the seam side down.

Working on one bagel at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit.

Repeat process for all 12 bagels. By the way… can you see all the little specks of cinnamon in dough? I can, and love the extra flavor the cinnamon provides.

Let The Formed Cinnamon Crunch Bagels REST

Here they are after all the holes have been formed, in the photo below, so you can see what they will look like. Let the formed bagels rest for 10 minutes, undisturbed.

Boil the Cinnamon Crunch Bagels

While the cinnamon crunch bagels are resting (for 10 minutes), bring a LARGE pan of water to a full boil. Add a Tablespoon of brown sugar to the water.

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil for an additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside).

Once done, remove the cinnamon crunch bagels with a slotted spoon (to drain), and place on a paper towel to absorb any extra water. Place the drained bagels seam side down onto a greased baking sheet. Repeat process until all the bagels are boiled and on the baking sheet.

Here are the cinnamon crunch bagels on the greased baking sheet after boiling. Not too glamorous, right? Just wait! By the way, boiling the bagels helps ensure a nice chewy bagel!

Topping The Bagels Before Baking

Grab the cinnamon topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because the topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

See how much topping fell onto the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Bake The Cinnamon Crunch Bagels

The bagels are baked in a 400° F. oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Check on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance.

If you are going to broil them (which is what I do), gently slice them in half with a serrated knife. Place them, topping side down, on a baking sheet to broil. Please note that a bit of the topping will probably crumble or melt a bit when broiling, but no worries. Just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

I am thrilled with the way these cinnamon crunch bagels turned out. They are so GOOD! I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast. She told me they really enjoyed them.

Don’t be afraid to try making bagels at home… be FEARLESS! These cinnamon crunch bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try! Have a GREAT day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

0 from 0 votes

Cinnamon Crunch Bagels

Prep Time

1 hr 30 mins

Cook Time

20 mins

Total Time

1 hr 50 mins

Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: cinnamon crunch bagels

Servings: 12 bagels

Calories Per Serving: 249 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

2 teaspoons active dry yeast
1 1/2 cups warm water (110-120 degrees)
1/4 cup brown sugar , divided
3 teaspoons cinnamon
1 1/2 teaspoons salt
5 cups all purpose flour

For Topping:

1/4 cup granulated white sugar
1/4 cup brown sugar
3 teaspoons cinnamon

US Customary - Metric

Instructions

Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.

Nutrition Facts

Cinnamon Crunch Bagels

Amount Per Serving (1 bagel)

Calories 249

% Daily Value*

Sodium 295mg13%

Potassium 87mg2%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 13g14%

Protein 6g12%

Calcium 25mg3%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Interested In More Recipes?

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

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