Category: Breakfast


Feb
2015

Fruit and Cheese Danish Pastry

categories: Breakfast, Doughnuts/Pastries
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Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!

I tried a new recipe for Fruit and Cheese Danish Pastry recently. The recipe was found on Pinterest after clicking through different websites looking for a great breakfast pastry recipe.  This recipe I landed on is absolutely delicious and easy to prepare.

I happened to have a box of Puff Pastry sitting in my freezer patiently waiting (for a few months) it’s turn to be transformed into something wonderful. Well… this recipe for fruit and cheese danish was a great way to utilize it!

The pastries were perfect for an “out of the ordinary” breakfast for my husband and myself. Honestly, munching on one of these and sipping a large cup of strong, HOT coffee was a nice way to start the day. This pastry recipe is pretty straightforward, doesn’t require a degree in rocket science to make, and they are delicious! Hope you’ll give these fruit and cheese danish pastries a try!

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

How To Make Fruit and Cheese Danish Pastry

Here’s what you do:  First, remove one sheet of puff pastry from box and let it thaw slightly before unfolding it.

Puff pastry rests before unfolding it to make pastries.

While the puff pastry dough is thawing, prepare the cream cheese filling… easy!

The cream cheese filling for the pastry is mixed together until creamy.
Cut The Pastry Dough In Steps

The next step is to unroll the dough. Press together the fold lines, and then cut the dough in half. I used my pizza cutter to make the cuts.

Cutting the pastry dough with a pizza cutter.Now you need to cut the dough in half again. You should now have 4 equal sized squares of puff pastry.

The pastry dough is cut in half again.Cut each of the 4 puff pastry squares in half. You should now have 8 rectangle sized pieces of pastry dough.

The last cut leaves 8 rectangular sized pieces of puff pastry.

Forming and Filling The Fruit and Cheese Danish

Place 4 pieces of the dough onto a parchment paper lined baking sheet. Place the remaining 4 pieces of  pastry dough onto another lined sheet, making sure to leave lots of space in between each piece.

Using a sharp knife, cut a border all around the edge (but don’t cut all the way through the pastry dough!). The outside part will rise up nice and puffy. The inside pastry will also rise, but not as much, due to the weight of the fruit and cheese.

Each pastry dough piece is scored with a knife around the edges.Now spoon some of the cream cheese filling onto each piece of dough like this, as shown below.

Spoonfuls for cream cheese filling are placed onto middle of dough.Carefully spread the cream cheese filling out, almost to the border. This is where you need to stay within the lines!

Cream cheese filling is spread out in inner rectangle of the dough.

Add The Fruit Toppings

Now place a small dollop of your favorite jam on top of the cream cheese and swirl it around a bit to blend (I used a toothpick). Use any flavor jam you prefer. I used my homemade jams: orange marmalade, strawberry, raspberry, and boysenberry and made a couple pastries of each flavor. It should look kind of like this shown below:

Jam is added to each fruit and cheese danish before baking.Bake The Fruit And Cheese Danish

Brush the outside border of each pastry with an egg yolk mixture, then sprinkle the border with turbinado sugar. Place pans into the oven, and bake for 13-14 minutes (or until golden brown).

Egg yolk is brushed around edges, and sugar is sprinkled on before baking. The fruit and cheese danish pastries will look like this when you remove them from oven. Don’t they look colorful and good enough to eat?

Eight Fruit and Cheese Danish Pastries cool on a wire rack after baking. Here’s an “up close and personal” look at a boysenberry fruit and cheese danish. YUM.

An up close look at a boysenberry fruit and cheese danish.
Once the pastries have cooled, they are drizzled with a simple powdered sugar/lemon glaze. When the glaze has firmed up, they are ready to eat!

A vanilla glaze is drizzled over the baked fruit and cheese pastries before serving.
Dig in… and enjoy! We thought the fruit and cheese danish pastries were wonderful, and I really hope you do, too! If you enjoy this pastry, be sure and check out my recipe for Orange Cheese Danish Pastry (my very first recipe posted on the blog).

Looking For More BREAKFAST PASTRY Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious pastry recipes you might 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

Author's signature

Original recipe source: https://sites.google.com/site/oakcottagerecipes/easy-fruit-and-cheese-danish

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Fruit and Cheese Danish Pastry
Prep Time
25 mins
Cook Time
13 mins
Total Time
38 mins
 

Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.

Category: Pastry
Cuisine: American
Keyword: fruit and cheese danish
Servings: 8
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the pastry:
  • 1 sheet of frozen puff pastry
  • 4 ounces cream cheese , room temp.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon heavy whipping cream (or half n' half)
  • 2 Tablespoons jam (of your choice)
  • 1 egg yolk , beaten with 1 teaspoon water
  • Turbinado sugar (to sprinkle on pastries before baking)
For the drizzle on the baked pastries:
  • 1 cup powdered sugar
  • 2-3 Tablespoons lemon juice
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees F.
  2. While oven is pre-heating, remove one sheet of puff pastry from freezer. Let it slightly thaw before unfolding dough (15 minutes or so).
  3. While dough is slightly thawing, prepare the cream cheese "filling". In a medium sized bowl, beat the cream cheese, granulated sugar, vanilla extract and whipping cream together, using an electric mixer. Mix for several minutes until mixture is smooth and spreadable. Set mixture aside.
  4. Unroll the puff pastry carefully, and try to press dough together where the fold lines were. Cut dough into 8 rectangles (dough is cut in half, then in half again, then each of the 4 squares is cut in half once more).
  5. Cover 2 baking sheets with parchment paper. Place 4 dough rectangles on each baking sheet, leaving ample space in between each piece. Take a sharp knife, and score a border all the way around the dough. Make sure to NOT cut all the way through to the bottom! (by cutting a border, the edges will rise up and hold the filling in better!-don't leave this step out!)
  6. Evenly distribute the cream cheese filling onto the middle of each dough rectangle. Use a knife or spatula to spread it out over the top of the pastry dough, but stay inside the cut border!
  7. Place a very small dollop of your favorite jam onto the cream cheese mixture. Use a toothpick and gently swirl the jam across the top of the pastry.
  8. Mix the egg yolk and water in a small bowl. Using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. While the dough is still "wet", sprinkle the border lightly with turbinado sugar.
  9. Put the baking sheets into the oven and bake at 400 degrees F. for 13-14 minutes. The pastries should be golden around the edges. The dough should have also risen a bit. Take the pans from the oven and place them on a wire rack to cool completely.
  10. Once the pastries are cool, mix the powdered sugar and lemon juice in a small bowl. (if too thick to drizzle, just add a bit more lemon juice!). Use a spoon, and drizzle the glaze over the cooled pastries (I went side to side). Let the glaze firm up, then pastries are ready to be served.
  11. Enjoy!
Nutrition Facts
Fruit and Cheese Danish Pastry
Amount Per Serving (1 g)
Calories 308 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 34mg11%
Sodium 146mg6%
Potassium 53mg2%
Carbohydrates 40g13%
Sugar 24g27%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 1.9mg2%
Calcium 27mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.

 

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Feb
2015

Pumpkin Bread

categories: Breads, Breakfast
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Make three mini-loaves of this traditional, delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!
The taste and smell of freshly baked Pumpkin Bread is one I always enjoy! There is something so absolutely delicious about the spices (it SMELLS and TASTES like FALL) in this bread… that’s probably the reason I love it so much!  I’m really glad I don’t have to wait for the Fall season just to prepare this delicious pumpkin bread.

In the Fall, I buy “pie pumpkins” (the cute small ones) and make my own pumpkin puree when the season is over. I love having extra pumpkin in the freezer, just patiently waiting to be used in various recipes (like this pumpkin bread) throughout the year!

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

You Can Use Store Bought Canned Pumpkin or Make Your Own

If you’re interested, you can check out my blog post on How To Make Pumpkin Puree. I freeze bags of pumpkin puree from our fresh pie pumpkins in the Fall. It’s really convenient to pull a bag out of our freezer with just the right amount of pumpkin in it to make these mini bread loaves!

Pumpkin puree is used to make this pumpkin bread (homemade or store bought)

Most people tend to think of pumpkin bread as something that is most often served in the FALL. It’s the time when pumpkins seem to be sprouting on every street corner. With the convenience of modern grocery stores, it’s easy to make this tasty bread any time of the year.

How I Got This Recipe

I have used this recipe for many, many years. A friend named Catherine, (from one of the churches my husband served on staff at) gave me a loaf of this bread over 30 years ago. She also gave me her recipe which I still use, to this day.

The recipe yields 3 mini-loaves, so there’s a loaf or two to share with friends. At Christmas time, I like to double the recipe, and that way I have plenty of “food gifts” for our friends and neighbors!

How To Make Pumpkin Bread (it’s easy!)

The recipe is easy! Basically, you just mix all the ingredients together and bake. How hard is that? Hope you will give this one a try. It is a delicious, flavorful and moist pumpkin bread (and it freezes very well!) If you bake the pumpkin bread in disposable aluminum loaf pans, it is very convenient for gift-giving!

Once of the finished loaves of pumpkin bread.

Hope you enjoy making and eating this delicious pumpkin bread! Have a great day!

Looking For More BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A couple of favorites you might also enjoy 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 signatureOriginal recipe source: Catherine Alexander

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Pumpkin Bread
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!

Category: Bread
Cuisine: American
Keyword: pumpkin bread
Servings: 18 slices (3 mini loaves)
Calories Per Serving: 137 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup chopped walnuts or pecans
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 3 mini-loaf pans with a non-stick spray.
  3. Mix all ingredients in a large bowl with an electric mixer until ingredients are thoroughly combined.
  4. Divide batter evenly between 3 mini-loaf pans.
  5. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center of loaf comes out dry.
  6. Remove loaf pans to wire rack and cool thoroughly, before removing bread from pans.
  7. Enjoy!
Nutrition Facts
Pumpkin Bread
Amount Per Serving (1 slice)
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 132mg6%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 2130IU43%
Vitamin C 0.6mg1%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!

 

 

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Feb
2015

Peach Crumble Smoothie

categories: Beverages, Breakfast
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Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!
It was a dark, cold, and stormy morning…and believe it or not… I wanted an ice cold fruit smoothie for breakfast! Not just any old smoothie, I wanted a Peach Crumble Smoothie!

I love making smoothies, especially during the hot summer months, but found a recipe from Samantha at Five Heart Home on Pinterest at the beginning of January that caught my attention. It had finely ground up oats in it, so I knew that it would not only taste good, but would be very filling.

I think the fact that I also love Peach Cobblers, Peach Crisps, Peach Pies and Peach Ice Cream played a huge part in trying this smoothie! That fact alone pushed all my “Now I’m Curious” buttons.

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

Use Frozen Peaches To Make The Peach Crumble Smoothie

We happened to have a huge bag of sliced peaches left in my freezer from my picking adventure last summer at a U-Pick farm, so I grabbed the ingredients and made myself a smoothie for breakfast! Guess what? It was GOOD. It was THICK. It was FILLING!

All you need to do is place the ingredients in a blender or food processor and blend away. The result is a cold, thick peach crumble smoothie that will help fill you up, because of the oats.

Ingredients for the smoothie go into a blender to mix together.Frozen peaches are used to make the peach crumble smoothie.

The recipe made 2 smoothies, so I froze half.  The next day I thawed it for another peach crumble smoothie! It’s important to use frozen peaches, which eliminates the need for ice. I used some of the peaches I had preserved in the freezer from my last picking!

Fresh peaches picked in the middle of summer!

I sure hope you’ll give this recipe a try. It kind of tastes like you’re drinking a piece of peach cobbler, AND I’m pretty sure it will keep your tummy full until lunch time.  Whoa!

Have a great day, and remember to be kind to those who cross your path today. It’s takes so little effort, but can make ALL the difference in that person’s day!

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie 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 Adapted From: http://www.fivehearthome.com/2015/01/01/healthy-oat-smoothies-recipe-blueberry-muffin-smoothie-peach-cobbler-smoothie/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peach Crumble Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!

Category: Beverage
Cuisine: American
Keyword: peach crumble smoothie
Servings: 2 servings
Calories Per Serving: 313 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned oats
  • 2 cups frozen peach slices
  • 1 cup vanilla yogurt
  • 1/2 cup milk
  • 1 Tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • Additional milk , if needed, to thin out the smoothie
US Customary - Metric
Instructions
  1. Place the oats into a blender. Blend/grind the oats until they become a fine powder.
  2. Add the remaining ingredients. Blend until mixture becomes smooth. If necessary, add additional milk, to thin the smoothie out to your liking (it's pretty thick).
  3. Pour into 2 large glasses and serve. Enjoy!
Nutrition Facts
Peach Crumble Smoothie
Amount Per Serving (1 g)
Calories 313 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 109mg5%
Potassium 715mg20%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 42g47%
Protein 12g24%
Vitamin A 655IU13%
Vitamin C 11.1mg13%
Calcium 306mg31%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!

 

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Feb
2015

Ham ‘n Cheese Breakfast Soufflé

categories: Breakfast, Casseroles
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Ham ‘n Cheese Breakfast Soufflé is a light, fluffy, scrumptious “all in one” breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.What do you get when you morph the best of two breakfast casseroles into one dish? This delicious “all-in-one” ham ‘n cheese breakfast soufflé that will get your morning started out just right.

A few days ago, one of my friends asked me if I had a good “breakfast casserole” that would feed quite a few people. She needed a recipe for a brunch she was going to be attending this coming weekend. I told her I did, and immediately thought of this recipe! It serves 12, is super easy to make, plus it is always a hit at a brunch or potluck. So here ya go, Sherry. This one is for YOU!

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

How I Came Up With This Recipe

When I got married, I was given a recipe for a Cheese Soufflé from two friends. I’ve made that recipe many times over the past 37 years. I ended up blending that original recipe with parts of another recipe (source unknown), and came up with this delicious breakfast dish years ago. It really is an all-in-one breakfast dish, because it contains eggs, bread, milk, cheese, and ham.

Plan Ahead!

This dish takes only a few minutes of prep to get ready;  but PLAN AHEAD! It chills in the fridge overnight, then is baked for one hour. That’s it! Easy… and delicious! The mixture puffs up during the cooking process, which is why it is has the word “soufflé” in the title.  And there you have it! Here’s a few photos taken while preparing this ham cheese breakfast soufflé.

Making The Ham ‘n Cheese Breakfast Soufflé

First things first… cut the crusts off the bread. Discard crust. Cut bread into small cubes.

Crusts cut off bread for breakfast soufflê.

Place a layer of bread cubes into the pan first, followed by the ham cubes.

Bread cubes are topped with ham cubes for breakfast souffle.

The next layer to be added is the grated cheddar cheese. YUM.

Grated cheddar cheese is added to breakfast souffle.

Whisk the egg mixture together, then pour it over the bread, ham, and cheese mixture.

Eggs, half n' half, and spices are blended for breakfast souffle

Let It Soak In Overnight

Pour the egg mixture into the baking dish. Cover the baking dish with plastic wrap, and let it sit and soak overnight in the refrigerator. This allows enough time for the liquid to be absorbed into the bread. in the filling. In the oven, let it come to room temp, then bake!

Egg mixture is poured on top of breakfast souffle and casserole is refrigerated overnight.

Time To Eat The Ham ‘n Cheese Breakfast Soufflé

When finished baking, the ham ‘n cheese breakfast soufflé will be puffed up, and will be light golden brown on the top. The photo below shows what it looks like right out of the oven. See how this breakfast soufflé puffs up? Pretty!

Let it cool a bit before slicing. As it cools, you will notice the top deflates a bit, as the hot air escapes. That is absolutely normal! Let the casserole cool just a little bit before slicing.

Ham 'n Cheese Breakfast Soufflé , hot out of the oven... all puffed up!

Here’s what a piece looks like after being cut and served… time to dig in! That one piece of ham ‘n cheese breakfast soufflé has bread, eggs, ham, and cheese in it! Add some fruit on the side, and you’ve got a great breakfast!

A piece of ham 'n cheese breakfast souffle on a plate, with orange slices.

Hope you will give this breakfast soufflé recipe a try. The leftovers are easily reheated, so this one can go the distance. I think you will enjoy it! I hope you have a great day, and trust you will come back soon for more recipes.

Looking For More EGG Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes featuring eggs I think 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

Author's signatureOriginal Recipe adapted from: Dee Gustafson and Faye Johnson

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Ham 'n Cheese Breakfast Soufflé
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

Category: Breakfast
Cuisine: American
Keyword: breakfast souffle
Servings: 12 servings
Calories Per Serving: 234 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 slices white bread , crusts removed (I used 5 really large slices sourdough bread)
  • 2 cups chopped ham
  • 2 cups grated Cheddar cheese
  • 6 eggs , slightly beaten
  • 2 cups milk
  • 1 cup half n' half
  • 1 teaspoon salt
  • ¾ teaspoon dry mustard powder
  • 2 Tablespoons dried parsley
US Customary - Metric
Instructions
  1. Spray a 9x13 pan with non-stick spray.
  2. Remove the crusts from the bread and discard. Cut the remaining bread into cubes. Spread in baking dish.
  3. Cut the ham into cubes. Layer on top of the bread cubes.
  4. Layer the grated cheese on top of the ham.
  5. In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley, until fully combined. Pour this evenly over the top of the cheese in baking pan. Cover pan with plastic wrap, and refrigerate overnight.
  6. On the day you are going to bake it, remove the pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. Preheat your oven to 350 degrees.
  7. When ready, remove plastic wrap, and place in oven.
  8. Bake for 1 hour at 350 degrees (or until it is eggs are "set" in the middle of pan). **If you forget, and end up taking the dish straight from the refrigerator to the oven, remember to add another 25-30 minutes of baking time!
  9. When done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut it into pieces. This dish is at it's very best once it has cooled down a bit. Enjoy!
Recipe Notes

Prep time does NOT include overnight refrigeration time.
Any white bread will work in this recipe. this time I used 5 LARGE slices sourdough bread. Usually I just use regular old, cheap white bread.
If you would like a bit more flavor, try adding a small can of diced green chiles to this dish. Just mix the drained chiles in with the eggs, Really good!

Nutrition Facts
Ham 'n Cheese Breakfast Soufflé
Amount Per Serving (1 (1/12th of total))
Calories 234 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 123mg41%
Sodium 719mg31%
Potassium 161mg5%
Carbohydrates 13g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 450IU9%
Vitamin C 0.6mg1%
Calcium 273mg27%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham 'n Cheese Breakfast Soufflé is a light, fluffy, scrumptious "all in one" breakfast or brunch baked dish containing eggs, milk, ham, cheese and sourdough bread.

 

 

 

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Jan
2015

Raspberry Yogurt Smoothie

categories: Beverages, Breakfast
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You’re gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. It’s cold and delicious!You're gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!
Well, it’s the New Year and it seems like everyone I know is on a new diet. Smoothies are all the talk this time of year. I happen to love smoothies. Here’s a great recipe for making a Raspberry Yogurt Smoothie.

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

They are so easy to make. Basically you throw a bunch of “good for you” ingredients in a blender,  and blend until you have a nice cold, creamy, fruity beverage! Like this raspberry yogurt smoothie, for example!

I use Greek yogurt (for added protein) in a lot of the smoothies I make. I pick fresh raspberries each summer at a local U-Pick farm, so I always seem to have raspberries hanging out in my freezer, and bananas on our kitchen counter all year long. This is a GOOD thing when I want to make a cold fruit smoothie.

Fresh picked raspberries are perfect to use for jams and smoothies!

A lot of times I will double the amount of ingredients for any smoothie I make. Any leftover smoothies can be frozen and eaten later, when it will have firmed up, similar to ice cream, but better for you. Let it thaw a bit, then dish it up!

Turn A Raspberry Yogurt Smoothie Into A Popsicle!

You can also make popsicle-style treats with smoothies. Just pour the smoothie into a popsicle mold and freeze until later. It’s a wonderful, nutritious treat!

It's easy to turn a raspberry yogurt smoothie into a popsicle!

I’m pretty sure by now everyone has their way of making a fruit smoothie. That’s awesome! This is my way… hope you’ll give it a try and enjoy a cold and delicious raspberry smoothie.

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. A few favorite smoothies 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

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Raspberry Yogurt Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

You're gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!

Category: Beverage
Cuisine: American
Keyword: raspberry yogurt smoothie
Servings: 1 large serving
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup raspberries (fresh or frozen)
  • 1/2 banana , sliced
  • 3/4 cup plain, fat free Greek yogurt
  • 1/4 cup low-fat milk
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed ice
  • whipped cream (as garnish... optional!)
US Customary - Metric
Instructions
  1. Put the raspberries, banana, yogurt, milk, honey and vanilla into a blender. Mix well until creamy. Add the ice and continue blending until thick and smooth. If necessary, add a bit more ice to make smoothie the thickness you desire.

  2. If desired, garnish with a spray of whipped cream! Grab a straw, drink it up, and enjoy!

Recipe Notes

If you want, you can drink a small portion and freeze the rest. After being frozen, it will firm up similar to ice cream. Let slightly thaw, and dish it up like ice cream. I've also poured extra smoothies into popsicle holders and frozen. It makes a great popsicle-style smoothie.

Nutrition Facts
Raspberry Yogurt Smoothie
Amount Per Serving (1 g)
Calories 383 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 95mg4%
Potassium 725mg21%
Carbohydrates 72g24%
Fiber 9g38%
Sugar 56g62%
Protein 22g44%
Vitamin A 60IU1%
Vitamin C 36.5mg44%
Calcium 296mg30%
Iron 0.8mg4%
* 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 make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!

 

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Dec
2014

Gingerbread Bagels

categories: Bagels, Breads, Breakfast
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You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they’re boiled then baked, chewy AND delicious!You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!
It’s my favorite time of the year…Cold mornings, Nativity scenes, Christmas lights, Christmas trees, Christmas music, the wonder of small children as they experience the season, and Gingerbread Bagels… wait, what?

Yep… you heard me. Just let it sink in… GINGERBREAD BAGELS.  I found the recipe for these yummy bagels last year on Pinterest and made them to enjoy. Since the holiday season has rolled around once again, I thought I would share the recipe with you.

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

Hot gingerbread bagels, fresh from the oven, are a perfect holiday treat!

I share this recipe for gingerbread bagels with the hopes that you will consider giving them a try. Most of the prep time listed includes two rising times for the dough, so it isn’t ACTIVE prep time.

I put that disclaimer there so no one would freak out… not that anyone would during this busy time of year.  See – you can wrap presents or run to the grocery store, or even sing a few Christmas carols while the dough is rising… it’s not so bad!

Gingerbread bagels (especially these with molasses and traditional gingerbread spices) seems like a natural fit with the holiday season, don’t you think?

How To Make Gingerbread Bagels

So here we go!  Grab some coffee, tea or egg nog to sip on as you work, some cream cheese (to spread on the finished bagels), and make these gingerbread bagels… stat! Here’s a few pics of the process:

The gingerbread bagels dough is no problem to mix up using a stand mixer or electric beaters.

Mixing up the dough for gingerbread bagels with the stand mixer.

The gingerbread bagel dough is mixed, and now looks like the dough is ready to rise.

The dough has come together for gingerbread bagels and now has to rise.

Let The Dough Rise

The dough is covered with dish towel and is rising in a warm spot. Yes, it happened to be sunny that day, so the dough rose out in the natural sunlight.

Dough for gingerbread bagels is in covered bowl, rising in a warm spot.

Gingerbread Bagels Are Formed, Boiled, Then Baked!

After the dough has risen, the gingerbread bagels are formed into round circulular shapes. A hole is formed in the middle of the dough. They are boiled briefly, then baked until done in the oven.

Gingerbread Bagels have been boiled, and will now be baked in oven until done.

Once the gingerbread bagels have finished baking, they are transferred to a wire rack to cool down a bit.

Gingerbread bagels cool on wire rack after baking.

Guess what the only other thing left to do is? That’s right! Slice one open, and grab the butter or the cream cheese!  You’re gonna enjoy this homemade bagel!

Homemade gingerbread bagels, fresh from being baked in oven!

You’re gonna enjoy every bite of these homemade, chewy, flavorful gingerbread bagels! These wonderful tasting bagels are nice and chewy… just like a true New York style bagel SHOULD always be!

Looking For More Homemade Bagel Recipes?

If you enjoy making homemade bagels, be sure and check out my other bagel recipes!

Sure do hope you enjoy these delicious gingerbread bagels, or any of the others listed above! 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 signatureRecipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Gingerbread Bagels
Prep Time
3 hrs
Cook Time
20 mins
Total Time
3 hrs 20 mins
 
You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!
Category: Breakfast
Cuisine: American
Keyword: gingerbread bagels
Servings: 8 bagels
Calories Per Serving: 336 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Bagels:
  • 3 1/2 cups all purpose flour (*might need a bit more more later)
  • 2 packages Active Instant Yeast
  • 1/2 cup warm (but not hot) water
  • 1/4 cup milk , warmed
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon nutmeg
  • 1/2 Tablespoon cinnamon
  • 1/4 Tablespoon allspice
  • 1 teaspoon salt
For Baking The Bagels:
  • 1/2 cup corn meal
  • 1 egg white , slightly beaten
US Customary - Metric
Instructions
  1. In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Set aside for 5-6 minutes, until slightly foamy.
  2. Attach the dough hook to your stand mixer. Add HALF of the flour, then add the yeast mixture, warm milk, molasses, brown sugar, and all of the spices and salt. Mix these ingredients on the medium setting on your mixer. Once the ingredients are combined, slowly add the remaining flour, 1/2 cup at a time. You want the dough to come together into a large dough ball. The dough should only be slightly "sticky". *This is where you can add a tiny bit more flour, if needed, to reach the right consistency. Turn mixer to medium-high. Mix dough until the dough becomes elastic in consistency. Take it slow. When ready, pour the dough into a bowl that has been sprayed with a non-stick spray or greased.
  3. Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
  4. When dough has doubled in size, punch the dough down. Separate into 8-10 equal-sized dough balls. Poke a hole into the center of each ball. Stretch the hole and the bagel out a bit until you have formed a bagel shape. Set the bagels onto a baking sheet; cover the bagels with a damp dish towel, place bagels in a warm spot, and let the dough rise again until doubled in size again.
  5. Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
  6. Once bagels have finished rising, carefully put 2-3 bagels at a time into the boiling water. Let them boil until they float to the top ( a couple of minutes). Remove bagels carefully from the boiling water (use a slotted spoon to drain water).
  7. Place the cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place each bagel onto a parchment paper lined baking sheet.
  8. Using a pastry brush, brush the top of each bagel with the beaten egg white.
  9. Bake bagels at 415 degrees for about 20-25 minutes, or until the bagels are a gorgeous golden brown. Remove bagels from oven to a wire rack. Serve and enjoy!
Nutrition Facts
Gingerbread Bagels
Amount Per Serving (1 bagel)
Calories 336 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 311mg14%
Potassium 424mg12%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 10IU0%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!

 

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Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes
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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!9 Easy Recipes For Thanksgiving Day
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love.  I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make  the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel CoffeecakePumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin SconesDouble-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
Mom's Famous Cheese Ball(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello SaladRainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline YamsPecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole potatoes with fetaRissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last –  but DEFINITELY not least… When you’re ready for dessert –

Toll House PieToll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

Happy Thanksgiving from our home to yours!
We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Author's signature

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, 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

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Nov
2014

Pumpkin Streusel Coffeecake

categories: Breakfast
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Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!

Yesterday I tried a new recipe for Pumpkin Streusel Coffeecake… wow! It was so easy to make, and begs you to cut a slice out of it when it’s done! Well… maybe it didn’t actually BEG, but it did taunt me a bit.

Pumpkin streusel coffeecake would be a perfect Thanksgiving morning treat to offer your family or holiday house guests. Warm spices like cinnamon, nutmeg, ginger and cloves help to season the pumpkin batter well. Once topped with a buttery streusel and cinnamon icing, this is one fabulous coffeecake!

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

What Am I Going To Do With TWO Coffeecakes?

Since this pumpkin streusel coffeecake recipe makes TWO, perhaps you will be inspired to keep one for your family and give the other one away. Maybe a friend or neighbor might need someone to surprise or encourage them this time of year. The recipe itself is amazingly EASY, doesn’t require a lot of ingredients and will definitely be a big hit when you serve it or give it to a friend!

Making Pumpkin Streusel Coffeecake

Here’s a few pictures I took while making these delicious coffeecakes! Dust and flour two 8″ cake pans. Place a piece of parchment paper on the bottom of each pan. This will help make cake removal easier.

Two cake pans are dusted with flour, and parchment paper is placed on bottom.

Here are the ingredients for pumpkin streusel coffeecake ready to mix together…

Ingredients for pumpkin streusel coffeecake batter are mixed in large bowl.

Pour the pumpkin streusel coffeecake batter evenly into both cake pans.

Pumpkin Streusel Coffeecake batter is divided into two cake pans.

Make The Streusel Topping

Streusel ingredients ready to be mixed together. The ingredients include butter, brown sugar,  cinnamon, etc.

Pumpkin streusel coffeecake topping ingredients are mixed in small bowl.

Once combined, the crumbly topping is ready to go on top of the pumpkin streusel coffeecake batter.

Buttery streusel topping is mixed before adding to pumpkin streusel coffeecake batter.

Here is the batter, topped with the streusel.  The coffeecakes are now ready to bake in the oven!

Pumpkin Streusel Coffeecake is ready to go into oven, to bake.

Glazing The Coffeecake

While the pumpkin streusel coffeecakes are baking, mix up the cinnamon icing in a small bowl.

Icing is mixed for the coffeecakes.
Mix up the cinnamon icing while coffeecakes are baking…

Once you have removed the coffeecakes from the oven. Let them cool down for a few minutes, then carefully remove from pans to a wire rack. Place the coffeecake onto wire racks. For easier cleanup I recommend placing parchment paper underneath the racks. Drizzle each coffeecake with cinnamon icing. The parchment paper should catch any drips.

Cinnamon icing is drizzled over both of the pumpkin streusel coffeecakes once baked.

Time To EAT!

After the icing has firmed up, cut a big slice of pumpkin streusel coffeecake, and grab a fork! Serve, and enjoy every bite of this flavor-filled delicious coffeecake!

Pumpkin Streusel Coffeecake slice, served on a plate.

As I always say, “I hope you’ll give this recipe a try”. I’m sure you will really enjoy this wonderful tasting pumpkin streusel coffeecake! Have a GREAT day.

Looking For More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful coffeecakes 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

Author's signatureRecipe Source: http://www.shugarysweets.com/2012/10/pumpkin-coffee-cake-with-cinnamon-struesel#_a5y_p=1490662

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Pumpkin Streusel Coffeecake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!
Category: Breakfast
Cuisine: American
Keyword: pumpkin streusel coffeecake
Servings: 16 pieces (2 coffeecakes)
Calories Per Serving: 299 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Coffeecakes (2):
  • 1/2 cup unsalted butter , softened
  • 1 1/2 cup granulated sugar
  • 1 can (15oz) pure pumpkin
  • 3 eggs
  • 2 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
For the Streusel Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter , melted
For the Cinnamon Drizzle/Icing:
  • 1 1/2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp milk
US Customary - Metric
Instructions
  1. Preheat your oven to 350 degrees.
  2. Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.
  3. Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.
  4. Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.
  5. Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).
  6. Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.
  7. To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.
  8. While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!
Nutrition Facts
Pumpkin Streusel Coffeecake
Amount Per Serving (1 slice)
Calories 299 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 49mg16%
Sodium 128mg6%
Potassium 104mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 280IU6%
Calcium 51mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!

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Oct
2014

Homemade Cinnamon Rolls

categories: Breads, Breakfast
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Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says “comfort food’ like a warm, made from scratch cinnamon roll!Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says "comfort food' like a warm, made from scratch cinnamon roll!
We had a dear friend staying with us from out of state last week. One morning for breakfast I made these Homemade Cinnamon Rolls, for an extra “sweet” start to the day. I LOVE cinnamon rolls, but don’t eat them too often! When I DO make them, they are a real treat, especially with a steaming big cup of Italian roast coffee.

I’ve made these cinnamon rolls for several years now, and am finally putting the recipe on my blog. This recipe makes 9 good sized cinnamon rolls, and they are delicious! 

I made a glaze to top this batch of homemade cinnamon rolls, but in the past I’ve also made a cream cheese frosting, which is equally delicious!

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

Do I Have To Have A Bread Machine To Make Homemade Cinnamon Rolls?

You do NOT have to own a bread machine in order to make these homemade cinnamon rolls! I use my bread machine to make the dough, but recognize the fact that a lot of people don’t own a bread machine.

NOTE: I have included instructions in the note section of the recipe for those who wish to make these cinnamon rolls “by hand”.

Why Does It Take So Long?

Good things (especially dough) take time! If you’ve never made cinnamon rolls before, don’t be scared off by the “prep time” involved. Most of it is waiting for the dough to rise, so you could read an epic novel, paint your nails, or call a friend while you wait. Trust me.

Making Homemade Cinnamon Rolls

The dough is mixed (by machine or hand), and then the dough rises. After the dough has finished rising, it is rolled out into a 18×9 inch rectangle.

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Spread softened butter onto the surface of the dough, then cover with a cinnamon-sugar mixture. Tightly roll the dough up tightly into a long long shape, and tuck the ends in, to seal.

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Carefully cut the cinnamon roll dough log into 9 equal sized pieces.

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Place the slices, cut side up, in a prepared baking pan. Cover the pan, and let the dough rise again.

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Once the homemade cinnamon rolls have doubled in size, they are ready to bake!

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

The homemade cinnamon rolls bake for 25-30 minutes in a preheated oven. Once done, a simple glaze is spread over the top of the rolls.

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Time To Eat!

Here’s what one of the cinnamon rolls looks like on a plate. Each layer inside is coated with cinnamon, sugar and butter. Wow… these homemade cinnamon rolls are delicious!

Homemade Cinnamon Rolls / The Grateful Girl Cooks!

Hope you will give this recipe for homemade cinnamon rolls a try. It is very economical to make these decadent treats, considering the cost of store-bought pastries these days.

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

Looking For More Decadent Breakfast Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few decadent treats we occasionally have for breakfast include:

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!
Instagram: jbatthegratefulgirlcooks

Homemade Cinnamon Rolls / The Grateful Girl Cooks!Original Recipe Source: Oster Deluxe Bread & Dough Maker Owner’s Manual, copyright 1994, Sunbeam-Oster Household Products

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Homemade Cinnamon Rolls
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins
 

Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says "comfort food' like a warm, made from scratch cinnamon roll!

Category: Breakfast
Cuisine: American
Keyword: homemade cinnamon rolls
Servings: 9 rolls
Calories Per Serving: 337 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Dough:
  • 1 cup water
  • 2 Tablespoons butter , softened
  • 1 large egg
  • 3 1/3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3 teaspoons regular active dry yeast or bread machine yeast
For The Cinnamon Roll Filling:
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 Tablespoons butter , softened
For The Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 Tablespoons milk
US Customary - Metric
Instructions
  1. Place all dough ingredients into bread machine pan in the order listed. Select Dough cycle. (if making these by hand, see NOTES section of this recipe).
  2. Spray a 9x9x2 inch square pan with non-stick spray. Set aside.
  3. In a small bowl, mix 1/3 cup sugar and the cinnamon for the filling.
  4. When dough is ready, roll the dough out on a lightly floured surface into a 18x9 inch rectangle.
  5. Spread the dough with the softened butter. Sprinkle the entire surface of the dough with the cinnamon sugar mixture.
  6. Roll the dough up tightly, BEGINNING AT THE 9" SIDE. Pinch or tuck the ends and edges into the roll to seal. Place roll seam side down.
  7. Cut the roll into nine 1 inch slices. Carefully place each slice into prepared baking dish. Cover dish with tea towel, and let the dough rise in a warm place for about an hour, until slices have doubled in size.
  8. Preheat oven to 375 degrees. Remove cover from rolls. Cook at 375 degrees for 25-30 minutes or until the rolls are golden brown. Remove pan from oven to a wire rack to cool.
  9. In a small bowl, mix the powdered sugar, vanilla and milk until the glaze is smooth and thin enough to drizzle.
  10. Drizzle the glaze over the tops of the cinnamon rolls to cover the tops completely. Let cinnamon rolls cool off slightly, so the glaze begins to firm up, then remove them from pan and serve. Enjoy!
Recipe Notes

To make by hand: Dissolve yeast in warm water in lg. bowl. Add/mix in the butter, egg, flour, sugar and salt. Mix well. Knead dough into a large ball on lightly floured surface. Spray a large mixing bowl with non-stick spray. Place dough ball into bowl. Turn dough over to coat with the spray. Cover dough with tea towel. Let rise in warm place for about an hour until doubled in size. Proceed with rest of recipe, beginning at Step 2.

Nutrition Facts
Homemade Cinnamon Rolls
Amount Per Serving (1 roll)
Calories 337 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 313mg14%
Potassium 94mg3%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 26g29%
Protein 7g14%
Vitamin A 180IU4%
Calcium 17mg2%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says "comfort food' like a warm, made from scratch cinnamon roll!

 

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Oct
2014

Glazed Pumpkin Buttermilk Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries
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Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.
Don’t you just love Fall? I love this season of the year, when my thoughts turn to cool mornings, brilliantly colored tree leaves, and pumpkins! Which brings up today’s recipe for Glazed Pumpkin Buttermilk Doughnuts!

Oh boy, are these glazed pumpkin buttermilk doughnuts GOOD! They taste perfect on a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right? Right!

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

Do Pumpkin Buttermilk Doughnuts Take A Lot Of Time To Make?

No, this recipe is pretty easy and straightforward. These doughnuts are very easy to make, because there is no rising time involved (no yeast is used).

You can make a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, in about 30 minutes! If you’ve never made doughnuts before, have no fear.

The dough is mixed, doughnut shapes are cut out, and then they are quickly fried in hot oil. Here’s one cooking away in my electric skillet in the hot oil. It’s almost done, and is looking good.

The pumpkin buttermilk doughnuts are fried in oil to cook.

When Do You Glaze The Doughnuts?

After cooking (while the pumpkin buttermilk doughnuts are still hot), they are dipped into a simple, sweet glaze.

The glazed pumpkin buttermilk doughnuts cool on a wire rack, and then they are ready to gobble up!

Glazed Pumpkin Buttermilk Doughnuts are done cooking, are glazed, and ready to eat!

It’s really not hard at all to make these doughnuts! Before you even know it, you can have a big plate of delicious glazed pumpkin buttermilk doughnuts ready to feed a hungry family!

Hope you enjoy these delicious pumpkin flavored doughnuts! You might also enjoy my glazed lemon poppy seed doughnuts or glazed chocolate doughnuts! They’re yummy!

Here’s how to make these glazed pumpkin buttermilk doughnuts.

Looking For More Recipes Using PUMPKIN?

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 recipes featuring pumpkin you might enjoy, including:

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Author's signatureOriginal recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Pumpkin Buttermilk Doughnuts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.

Category: Breakfast
Cuisine: American
Keyword: pumpkin buttermilk doughnuts
Servings: 12 doughnuts (+ holes)
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For doughnuts:
  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup granulated sugar
  • 1 Tablespoon butter , melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1/2 cup pumpkin puree
  • Vegetable or canola oil (for frying)
For Glaze:
  • 1 1/2 cups powdered sugar
  • 1/4 cup buttermilk
  • 1/4 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
  2. In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
  3. Make a well in the center of the dry ingredients. Add the wet ingredients and mix well to combine fully. The dough will be somewhat sticky.
  4. Turn the dough out onto a lightly floured work surface. Using a rolling pin lightly coated with flour, roll the dough out until it is about 1/2 inch thick. Cut dough into circles with a doughnut cutter (or a biscuit cutter or canning jar lid). Cut out a small center circle with a medicine jar lid or a very small cap. (these cutouts will become the doughnut holes). Now your dough circles should look like thin doughnuts.
  5. Prepare the glaze for the doughnuts by mixing the powdered sugar, buttermilk and vanilla in a small bowl. Set aside until doughnuts have been cooked.
  6. To cook the doughnuts: In a large skillet, pour oil until it reaches a depth of 2 inches. Heat on medium-high (about 350 degrees). To test whether oil is hot enough, place a very tiny piece of dough into the oil to see if it bubbles. When hot enough, carefully place 2-3 doughnuts into oil (doughnuts should not touch each other). Cook doughnuts until edges are lightly browned, then carefully flip to the other side (I use 2 chopsticks to turn!). Cook the other side of the doughnut until lightly browned (about 2-3 minutes per side). Remove doughnuts to a paper towel lined plate to drain, and continue to cook the other doughnuts until done. Repeat process with doughnut holes.
  7. While doughnuts are still hot, dip the top side into the doughnut glaze. Let excess glaze drip off back into bowl. Place glazed doughnut onto a wire rack (glaze side UP) over a cookie sheet (to collect any drips), and let the doughnut glaze slightly dry and firm up before serving (just a few minutes).
  8. Once glaze is firmed up, serve doughnuts and enjoy!
Recipe Notes

Recipe will make at least 12 doughnuts and 12 doughnut holes.

Nutrition Facts
Glazed Pumpkin Buttermilk Doughnuts
Amount Per Serving (1 doughnut)
Calories 182 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 17mg6%
Sodium 122mg5%
Potassium 126mg4%
Carbohydrates 39g13%
Sugar 23g26%
Protein 2g4%
Vitamin A 1655IU33%
Vitamin C 0.4mg0%
Calcium 49mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.

 

Save

Save