Category: Breakfast


Jul
2014

PeachBerry Smoothie

categories: Beverages, Breakfast
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A PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt fruit drink that tastes great any time!
PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt filled fruit drink that tastes great any time of day!

Summer. Heatwave. Hot!  Making a delicious, creamy, ice cold PeachBerry Smoothie beverage to enjoy drinking and cooling down with…priceless!

I sure enjoy a cold, refreshing drink on a really hot summer day, don’t you? When you finally get tired of drinking large amounts of ice water or cold iced tea, how about making a really good tasting peachberry smoothie?

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

The Search Begins… In The Refrigerator!

The quest for to create this smoothie began as most of mine do…scouring the contents of our refrigerator or fruit basket to see what we had available. During this scavenging for ingredients I came up with a couple of ripe peaches, some raspberries and some amazingly delicious boysenberries (can substitute blackberries).

These sounded like the beginning of a great peachberry smoothie to me, so I gathered the rest of the necessary ingredients and whipped a couple smoothies up for my husband and myself. Pretty tasty, if I might say so!

How To Make This PeachBerry Smoothie

Let’s hear it for the stars of this delicious fruit smoothie: Fresh peaches, raspberries and boysenberries. How can you go wrong with these sweet and delicious fruit ingredients?

Fresh peaches, raspberries and boysenberries ready for smoothie

Now add some vanilla flavored Greek yogurt and cinnamon to the fruit in the blender. This will help make the peachberry smoothie nice and creamy, plus add some protein!

Vanilla yogurt and cinnamon for smoothie added to peaches in blender

The next thing to do is add vanilla almond milk to the mix. Give it all a good blending until the mixture is smooth and creamy. Throw in some crushed ice to make it really cold and thick, and blend well until combined. Now you have an absolutely delicious, creamy peachberry smoothie!

Almond milk and yogurt added to peaches and berries in blender

Time To Enjoy A PeachBerry Smoothie!

I still think it’s weird that the color of the berries overtakes the beautiful orange color of the peaches. Oh well. This peachberry smoothie may not LOOK like it is full of fresh peaches, but it is, and it has lots of peach flavor!

Spoonful of fresh peachberry smoothie in glass with straw

This yummy peachberry smoothie is wonderfully refreshing. With the addition of Greek yogurt for a protein punch and in season fresh fruit, how can you not love this delicious drink? Hope you will give this recipe a try. I’m pretty sure you’ll love it! Have a wonderful day, and please come back again soon. 

Looking For More FUIT SMOOTHIE Recipes?

If you enjoy fruit drinks similar to this peachberry smoothie, be sure and check out my other smoothie recipes, including Blueberry, Banana and Kale, Orange Julius (copycat), Peach Crumble, Raspberry, Strawberry, and Triple Berry Banana. These and ALL of my recipes from the blog can be found in the Recipe Index, located at the top of the page.

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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PeachBerry Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt filled fruit drink that tastes great any time of day!

Category: Beverage, Breakfast
Cuisine: American
Keyword: peachberry smoothie
Servings: 2 servings
Calories Per Serving: 180 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 ripe peaches , peeled, pitted, and sliced
  • 5-6 raspberries
  • 5-6 boysenberries (or blackberries)
  • 1 cup vanilla yogurt
  • 3/4 cup vanilla almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 cup crushed ice
US Customary - Metric
Instructions
  1. Peel, pit, and slice peaches.
  2. Puree first 6 ingredients in blender until well blended.
  3. Add crushed ice to blender. Blend until smooth.
  4. Serve in 2 glasses. Enjoy!
Nutrition Facts
PeachBerry Smoothie
Amount Per Serving (1 serving)
Calories 180 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 202mg9%
Potassium 553mg16%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 29g32%
Protein 7g14%
Vitamin A 540IU11%
Vitamin C 12.2mg15%
Calcium 331mg33%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt filled fruit drink that tastes great any time of day!

 

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Jun
2014

Carrot Zucchini Bread

categories: Breads, Breakfast, From Our Veggie Garden
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Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

What do you get if carrot cake gets married to zucchini bread? This! Carrot Zucchini Bread. I found this recipe online and decided to try it and use up some of the frozen, grated zucchini hanging out in my freezer, leftover from our garden surplus. It was a great find.

I made this bread yesterday…the flavor combo of the zucchini, carrots, brown sugar and cinnamon is a winning one, for sure! Then to top it all off (quite literally!), the cream cheese pecan frosting is fantastic!

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

Carrot Zucchini Bread Is Incredibly EASY To Make!

The batter for the carrot zucchini bread is easy to mix together. REALLY easy! 

Batter is mixed and ready, in bowl.

Divide the batter and add to floured loaf pans, then into the oven it goes to bake!

Carrot zucchini bread batter in loaf pan, ready to bake!

Here is the carrot zucchini bread, fresh from the oven, and cooling on a wire rack before frosting.

Carrot zucchini bread, baked and cooling on a wire rack.

Easy To Make Cream Cheese Frosting For Carrot Zucchini Bread

The cream cheese and pecan frosting is super easy to make, and goes PERFECTLY with this delicious bread. Wait until the loaves are completely cooled to room temperature before frosting.

Cream cheese and pecan frosting, for carrot zucchini bread.

Here is a finished, frosted loaf of carrot zucchini bread. I garnished it with a few tiny strips of dehydrated carrots, just for fun!

This loaf of carrot zucchini bread is frosted and ready to serve!

Ready To Slice And Enjoy

The bread is moist, and filled with FLAVOR!  LOOK – I cut a slice just for YOU!

A slice of carrot zucchini bread on a plate, with loaf in background.

The bread was easy to prepare, and very tasty! I had a slice this morning with my coffee. Delicious! I really think you and your family will LOVE this loaf of bread!

Once slice of carrot zucchini bread, on a plate.
The recipe, as written makes 2 loaves of carrot zucchini bread, and is easily cut in half in case you only want to make one loaf, so it’s a win-win!  You can also make two loaves, eat one, and share another with a friend, neighbor, or family member! Hope you will give this yummy bread a try…and hope you enjoy it as much as we did! Have a great day, and come back soon.

You can find ALL of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for banana bread, apple cinnamon, pumpkin, or cinnamon raisin bread.

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.howtoinstructions.us/carrot-zucchini-bread/#.U5MvNCi4mSq

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Carrot Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!
Category: Bread/Breakfast
Cuisine: American
Keyword: carrot zucchini bread
Servings: 16 slices
Calories Per Serving: 407 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bread:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable (or canola) oil
  • 6 Tablespoons unsweetened applesauce
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups finely shredded , peeled carrots (about 3 medium carrots)
  • 1 1/2 cups finely grated , shredded zucchini (and drained well, if using frozen)
For frosting:
  • 6 Tablespoons butter , softened
  • 5 oz. cream cheese , softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (or walnuts, if desired)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
  2. In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
  3. In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
  4. Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
  5. Stir the shredded carrots and zucchini into this mixture.
  6. Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
  7. Divide the bread batter into the two loaf pans.
  8. Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
  9. Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
  10. Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
  11. While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
  12. Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).
Recipe Notes

Recipe is easily halved. (just use 2 eggs instead of 1 1/2).

Nutrition Facts
Carrot Zucchini Bread
Amount Per Serving (1 slice)
Calories 407 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 251mg11%
Potassium 187mg5%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 2325IU47%
Vitamin C 2.8mg3%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

 

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Jun
2014

Strawberry Smoothie

categories: Beverages, Breakfast
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It’s EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you’ll enjoy this drink!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
It’s that time of year- yes, it’s strawberry season! Who wants a strawberry smoothie? I do, I do! Doesn’t that sound delicious? Well it does to me!

It gets pretty exciting here when the amazingly wonderful Hood Strawberries come into season in the great Pacific Northwest! People head out to the local U-Pick farms to grab big bucketfuls of these local delicious and sweet Oregon strawberries!

I love to go pick extra strawberries at a nearby U-Pick farm, to supplement what the small strawberry beds in my backyard garden produce each year. There’s just something about a creamy, cold morning smoothie, bursting with great strawberry flavor, that really gets me excited! Here’s a picture I took last year while out on a morning strawberry picking “mission”.

Picking fresh strawberries is a fun part of making a strawberry smoothie!
Whether you go pick them yourself, or you grow them in your own yard, OR you buy them from your local grocer or at a Farmer’s Market, a tasty strawberry smoothie is a GOOD thing!

Why Not Make A Delicious Strawberry Smoothie for Breakfast?

I love to have a strawberry smoothie for breakfast, especially as the weather warms up! They are also a great afternoon cold, healthy, and filling drink! In most of my smoothies, I use plain Greek yogurt, because I like the extra protein I receive from adding it to the drink.

It also helps to grow our strawberries in our little raised bed garden!  That way, I always have them fresh picked or flash-frozen to make a quick strawberry smoothie, year round!

Fresh strawberries growing in our backyard garden can be used to make a strawberry smoothie!A bucket of fresh strawberries can be used to make more than one strawberry smoothie!
So, no matter how you get your fresh berries for your smoothies, I hope you will give this simple, delicious strawberry smoothie a try. Have a great day. Cheers, and bottoms up!

Looking For More SMOOTHIE Recipes?

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

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Strawberry Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
Category: Beverage, Breakfast
Cuisine: American
Keyword: strawberry smoothie
Servings: 2 large servings (or 4 small)
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 large strawberries , sliced
  • 1/2 large banana , sliced
  • 3/4 cup plain Greek yogurt
  • 1/4 cup vanilla almond milk (can use regular milk if desired)
  • 2 Tablespoons honey
  • 2 handfuls of crushed ice
US Customary - Metric
Instructions
  1. Place all ingredients into a blender and blend for a couple of minutes until ice and all ingredients have been fully incorporated, and the mixture is smooth. If you want the smoothie to be even thicker, add additional crushed ice.
  2. Pour into 2 large glasses and serve!
  3. Enjoy!
Recipe Notes

Recipe Source: my head trying to think of new ways to use my strawberries!

Nutrition Facts
Strawberry Smoothie
Amount Per Serving (1 serving)
Calories 157
% Daily Value*
Cholesterol 3mg1%
Sodium 69mg3%
Potassium 303mg9%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 26g29%
Protein 8g16%
Vitamin C 37.9mg46%
Calcium 130mg13%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!

 

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Jun
2014

Mom’s Banana Nut Bread

categories: Breads, Breakfast
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Make Mom’s banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!
Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!
It seems like everyone has a recipe for banana bread. So do I… and it’s a recipe for my Mom’s Banana Nut Bread. I’ve made it for years using this recipe for over 35 years and it never disappoints! 

The 3×5 index card it is written on wins the award for most splatters! This recipe has been made too many times over the years to even count.

Whether it’s making one large loaf of banana nut bread, or splitting the batter up to make 3 small loaves, this is a very good, reliable recipe for classic banana nut bread.

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

It’s Fun To Make Mini-Loaves Of Banana Nut Bread For Holiday Gifts

Sometimes at Christmas I make 9 small loaves at a time, for gifts to our neighbors. It then feels rather like a banana bread factory in my kitchen (but it sure smells good the day I make the loaves).

Mini-loaves of Mom's banana nut bread, ready to give as gifts!

For me, it’s always been about the over ripe bananas cluttering up the kitchen counter. That, alone is enough motivation to whip up a loaf or loaves of banana nut bread!

After all, over-ripe bananas are the “perfect” candidate for morphing into a tasty loaf of bread, right? Anyways, this is a very simple, straightforward recipe. It’s easy to make, and delicious to eat!

Remember to reduce the baking time if you will be making the smaller loaves. The instructions are for one standard sized (9×5) loaf. Hope you enjoy this tasty bread as much as we do!

An inside look at a loaf of Mom's banana bread.
Hope you enjoy this banana bread. It’s especially good, eaten warm with softened butter. If you really enjoy banana bread, be sure to check out another recipe on my blog for Banana Apricot Date Bread. YUM!

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

Looking For More “SWEET” BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy 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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original Recipe Source: Unknown

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Mom's Banana Nut Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

Category: Bread
Cuisine: American
Keyword: Mom's banana nut bread
Servings: 9 slices ( 1 lg. loaf or 3 small)
Calories Per Serving: 312 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup walnuts or pecans , chopped
  • 1 large egg , beaten
  • 1/4 cup vegetable oil
  • 1 cup mashed very ripe bananas (approximately 2 medium sized bananas)
  • 1 Tablespoon fresh lemon juice
US Customary - Metric
Instructions

  1. Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl. Add 3/4 cup of the chopped nuts to the dry ingredients.

  2. In a small bowl, combine the egg, vegetable oil, mashed up bananas, and lemon juice until well blended, then add to dry ingredients. Stir only until the flour is moistened and dry ingredients have been incorporated into batter.

  3. Pour batter into a greased/sprayed 9x5 inch loaf pan (or into 3 small prepared loaf pans). Sprinkle the remaining chopped nuts over the top of the loaf.

  4. Bake at 350 degrees for 55 minutes to 1 hour (large loaf) and approximately 35 minutes for small loaves. A toothpick inserted into middle of loaf should come out clean. Loaves should be golden brown on top. Enjoy!
Recipe Notes

Remember to bake for less time if making 3 small loaves!

Nutrition Facts
Mom's Banana Nut Bread
Amount Per Serving (1 slice (large loaf))
Calories 312 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 263mg11%
Potassium 277mg8%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 45IU1%
Vitamin C 3.1mg4%
Calcium 59mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

 

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May
2014

Homemade Blueberry Pancakes

categories: Breakfast
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Delicious, homemade blueberry pancakes are easy to make from scratch, using Greek yogurt. Bursting with flavor…a perfect treat for a family breakfast!Delicious, homemade blueberry pancakes are easy to make from scratch, using Greek yogurt. Bursting with flavor...a perfect treat for a family breakfast!

Yesterday morning I made homemade blueberry pancakes for my husband and I for breakfast.  They were FANTASTIC! Blueberry pancakes, from scratch. This recipe calls for fresh blueberries, and my goodness, they are so good!

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

I picked 15 pounds of blueberries last summer and froze a bunch of them. Once frozen, all I had to do was grab some out of our freezer and enjoy the fruits of my labor (picking them in the hot Oregon sunshine last summer!).

Fresh picked blueberries are perfect for making pancakes!
Making Homemade Blueberry Pancakes Is Easy

I was searching Pinterest for some new recipes to try that sounded good, and I stumbled upon this recipe for blueberry pancakes. They are made from scratch, and so I decided to give the recipe a try. I’d made blueberry pancakes before where you just toss in blueberries to add to a packaged pancake mix.

However,  making them from scratch sounded much better to me. It was easy! The batter is mixed together quickly and easily, and then it’s ready to turn it into yummy breakfast pancakes!

Mixing batter from scratch for homemade blueberry pancakes
The batter was easy to make. It is low in sugar, and is made using plain Greek yogurt for some extra protein. How about that-pancakes with extra protein tossed in for good measure? Alrighty then!

Homemade blueberry pancakes cooking on griddle.
Throw in some delicious blueberries as you are cooking the pancakes. Cook until bubbles form on the surface, then carefully flip them to the other side. Continue to cook the homemade blueberry pancakes until they’re set, and golden brown on both sides!

Serve The Homemade Blueberry Pancakes

Homemade blueberry pancakes taste very close to what you would find in a purchased pancake mix, and they’re easy to prepare, also! Top the pancakes with butter and pancake syrup, and dig into a stack of yummy pancakes.

Blueberry pancakes, topped with butter and maple syrup!

These homemade blueberry pancakes taste delicious and are filled with great blueberry flavor! I hope you will give them a try! Take care, and please come back again soon, for more family friendly recipes.

Looking For More PANCAKE Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Author's signature

 

Recipe Source: http://www.heathersfrenchpress.com/2013/07/the-best-buttermilk-blueberry-pancakes-using-greek-yogurt.html#more-1289

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Homemade Blueberry Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Delicious, homemade blueberry pancakes are easy to make from scratch, using Greek yogurt. Bursting with flavor...a perfect treat for a family breakfast!
Category: Breakfast
Cuisine: American
Keyword: homemade blueberry pancakes
Servings: 8 large pancakes
Calories Per Serving: 158 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 ¼ cups all purpose flour
  • 3 Tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons butter , melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup plain Greek yogurt
  • 1 cup blueberries (I used frozen blueberries, right out of the freezer)
US Customary - Metric
Instructions
  1. In a medium sized bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt).
  2. Whisk the milk and yogurt into the dry ingredients. Whisk until batter is smooth and no lumps are present.
  3. Stir in the melted butter, egg and vanilla. Mix until well incorporated.
  4. Heat a skillet or electric griddle to 275 degrees (a low temp for cooking pancakes)
  5. Lightly spray or butter the griddle or skillet.
  6. Pour pancake batter in 1/3 cup increments onto hot griddle. Spread a bit to create the size pancake you want.
  7. Sprinkle blueberries on top of each pancake.
  8. Cook pancakes about 4 minutes on each side (this is longer than when you use a commercial mix, but it IS the proper time for these to ensure the middle of the pancake is "set".
  9. When beautifully browned and done, remove pancakes to serving plate, and serve with additional blueberries and powdered sugar or syrup. Enjoy!
Nutrition Facts
Homemade Blueberry Pancakes
Amount Per Serving (2 pancakes)
Calories 158 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 263mg11%
Potassium 173mg5%
Carbohydrates 24g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 150IU3%
Vitamin C 1.8mg2%
Calcium 83mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious, homemade blueberry pancakes are easy to make from scratch, using Greek yogurt. Bursting with flavor...a perfect treat for a family breakfast!

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May
2014

Apple Cinnamon Steel Cut Oats With Pecans

categories: Apples, Breakfast
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Apple cinnamon steel cut oats with cinnamon, pecans, cranberries, brown sugar, garnished w/ Greek yogurt and honey will be a favorite breakfast treat. Yum!Apple cinnamon steel cut oats with cinnamon, pecans, cranberries, brown sugar, garnished w/ Greek yogurt and honey will be a favorite breakfast treat. Yum!

Sure… the title for this recipe “Apple Cinnamon Steel Cut Oats With Pecans” is a mouthful…but so are these steel cut oats! They’re delicious!

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

Steel Cut Oats… Who Knew I Would Like them?

I grew up eating oatmeal…and didn’t like it so much. I preferred my oatmeal in a COOKIE, thank you very much! But as an adult, I’ve discovered I actually like oatmeal, especially steel cut oats! The caveat to this is I like steel cut oats if they are “classed up” a bit with some tasty add-ins!

This is THAT kind of steel cut oats recipe! The kind of recipe where you take humble oats and add in chopped apples, cinnamon, pecans, dried cranberries, brown sugar…well, you get the picture!

These are the steel cut oats I used for this recipe.

I love to make this recipe because by the time I add all the good stuff in, I have enough for 6 decent sized servings. The oats will really firm up when refrigerated!

Do You Eat Apple Cinnamon Steel Cut Oats HOT Or COLD?

My preferred method for eating them is to eat them cold, with a dollop of plain Greek yogurt on top, along with a drizzle of honey, and a pinch of cinnamon on top (for pizzazz!) It’s so good!

Of course, this recipe is great eaten hot, as well… (but remember to leave off the yogurt and honey at the end if you eat them that way).

Apple Cinnamon Steel Cut Oats Are Great For “On The Go” Meals

It is very convenient to package these apple cinnamon steel cut oats up in little plastic cups with lids on them…then my oatmeal becomes a “Grab and Go” kind of meal.

I used to take a container of apple cinnamon steel cut oats to work, for a quick and filling breakfast or break treat. With a dollop of Greek yogurt and a drizzle of honey on top, this was a delicious “to go” breakfast!

Keep the covered containers in the refrigerator, then just grab one any time you want, or you can take it with you in the car if you’re in a hurry! See how cute they look in their little “Grab and Go” cups?

Containers of apple cinnamon steel cut oats with yogurt make a "to go" quick breakfast!

The first time I tried making apple cinnamon steel cut oats and decided to eat them cold, I was skeptical I would enjoy them served that way. Well, I was totally surprised at how fantastic it tastes!

If you told me a year ago that I’d enjoy COLD apple cinnamon steel cut oats I would have laughed. I’m not laughing now…I LOVE it, and I love the convenience of being able to make a few servings extra, ahead of time. Perfect… Hope you will give this recipe for apple cinnamon steel cut oats a try. They are delicious!

Looking For More OATMEAL Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few favorite breakfast using oats include:

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: My brain, plus instructions for making oats on the back of bag.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Apple Cinnamon Steel Cut Oats With Pecans
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Apple cinnamon steel cut oats with cinnamon, pecans, cranberries, brown sugar, garnished w/ Greek yogurt and honey will be a favorite breakfast treat. Yum!
Category: Breakfast
Cuisine: American
Keyword: apple cinnamon steel cut oats
Servings: 6 servings
Calories Per Serving: 220 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups water
  • 1 cup steel cut oats
  • 1/8 teaspoon salt
  • 1 green apple , large, peeled, seeded and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecans (or walnuts), chopped
  • 2 Tablespoons brown sugar , heaping
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 6 Tablespoons plain , Greek yogurt (for topping oats-this is optional, but I recommend)
  • 1 teaspoon Honey (to drizzle on top of yogurt topping-this is optional, but I recommend)
  • Additional cinnamon (to sprinkle on top of yogurt and honey-this is optional, but I recommend)
US Customary - Metric
Instructions

  1. In a medium saucepan, bring the water to a boil. Add the steel cut oats, salt, chopped apple, dried cranberries, chopped pecans, brown sugar and cinnamon. Stir well to combine and continue cooking and stirring occasionally for approximately 7-10 minutes, until water has all been incorporated into oats.

  2. When oats are done cooking, remove pan from heat; add in the vanilla and stir. If eating warm, serve it at this point.

  3. If eating cold (YUM), place oat mixture into a covered container and refrigerate for at least 4 hours. When ready to serve, divide into 6 equal portions. On top of each serving, place a large dollop (1 Tablespoon) of yogurt, then a drizzle of honey on top of yogurt, then a sprinkle of cinnamon on top of honey. Serve and ENJOY!

Recipe Notes

I have also added in just a bit of vanilla almond milk at times to the finished product (especially if eating it warm). If desired, you can also add in 1/2 cup milk to the recipe...just decrease the water used to 1 1/2 cups.

Nutrition Facts
Apple Cinnamon Steel Cut Oats With Pecans
Amount Per Serving (1 serving)
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 59mg3%
Potassium 54mg2%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 12g13%
Protein 6g12%
Calcium 41mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple cinnamon steel cut oats with cinnamon, pecans, cranberries, brown sugar, garnished w/ Greek yogurt and honey will be a favorite breakfast treat. Yum!

 

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May
2014

Glazed Chocolate Doughnuts

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries
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These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

Who wants Glazed Chocolate Doughnuts? Me, Me, Me…Every now and then I can’t help myself…I want a doughnut! Now I know all about how “unhealthy” they are, but truth is, sometimes I just want a doughnut! The End. That’s why I enjoy making doughnuts from home. No need to run out in my pajamas to buy some. Nope… I can make them at home, fairly quickly!

I found a very simple and delicious chocolate doughnut recipe on Pinterest (where else?), thanks to Karly at Buns In My Oven, and made some of these doughnuts to stare at…I mean wolf down. These doughnuts were very dense with chocolate flavor and delicious.

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

Making Doughnuts

In the past I have made doughnuts the “traditional way”, fried in oil. I made some delicious Glazed Pumpkin Buttermilk Doughnuts and Amish Apple Fritters (my second most-pinned recipe) using that method and they tasted amazing!

Collage of glazed pumpkin buttermilk doughnuts (L) and Amish apple fritters (R).

Baking Glazed Chocolate Doughnuts Instead Of Frying Them

Last year I bought an inexpensive doughnut pan on Amazon for about $7.50 (with a gift card I received for my birthday…SCORE!).

Pan used for baking glazed chocolate doughnuts.

The doughnut pan was not too expensive, but it gave me the option of BAKING doughnuts instead of FRYING them. Baking doughnuts is a very simple way to make this breakfast treat.

Doughnut batter is mixed, then poured into individual “wells” in a  doughnut pan. The doughnuts are then baked, and covered with icing once done! Baking glazed chocolate doughnuts instead of frying them is my way to enjoy a decadent treat occasionally! Cooking them in the oven helps to slightly reduce the number of calories in each doughnut!

Glazed chocolate doughnuts cooling on wire rack after being iced.
Another Benefit To Making Homemade Glazed Chocolate Doughnuts

Another added benefit to making the doughnuts at home is I saved money by making the glazed chocolate doughnuts myself! I was also quite proud I didn’t have to put on an evening gown and pumps to go to the doughnut shop or grocery store to buy them when the mood struck.

This recipe makes 10 glazed chocolate doughnuts, so I made them in 2 batches (since my doughnut pan only has 6 spots). I hope you will give these breakfast treats a try.  You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy making BAKED doughnuts, you might also want to check out my recipe for Glazed Lemon Poppy Seed Doughnuts.

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.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Glazed Chocolate Doughnuts
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!
Category: Breakfast
Cuisine: American
Keyword: glazed chocolate doughnuts
Servings: 10
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the doughnuts:
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips (Optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 Tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the glaze:
  • 1 1/2 cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. Preheat the oven to 375 degrees.
  2. Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.

  3. In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.

  4. Spoon the batter (or pipe it) into a greased doughnut pan. Fill each "well" about 3/4 of the way full with batter. Bake doughnuts at 375 degrees for 8 minutes, or until the top of the doughnut springs back when touched.

  5. Remove doughnut pan from oven when done, and let the doughnuts cool IN THE PAN for 2-3 minutes before you remove them to wax paper. Repeat with another batch to finish batter. Let doughnuts cool before icing.

  6. Make The Glaze: Mix the powdered sugar, milk and vanilla in a small pan over low heat. Mix well to combine. Remove the pan from the heat. Pour glaze into a large bowl. Carefully hold a cooled doughnut and "dunk" it in the glaze to coat it; set glazed doughnut on a wire rack to let the glaze harden. Enjoy!

Nutrition Facts
Glazed Chocolate Doughnuts
Amount Per Serving (1 doughnut)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 76mg3%
Potassium 87mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 80IU2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

 

 

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Apr
2014

Blueberry Crumble Muffins

categories: Breads, Breakfast, Muffins
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Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!

The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?

I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:

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

Making Blueberry Crumble Muffins

The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!

Mixing up the batter for blueberry crumble muffins is EASY!

You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.

Frozen blueberries are added to muffin batter.

Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.

Blueberry muffin batter is divided into paper muffin tin holders.

Get Ready For Baking

Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.

A streusel crumble topping is added to top of blueberry muffin batter.

After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.

Blueberry crumble muffins, right out of oven.

Time To Eat Some Blueberry Crumble Muffins

Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.

Blueberry crumble muffins, ready to eat.

Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!

See all the blueberries inside the blueberry crumble muffin?

Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes you’re gonna love, 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.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins

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Blueberry Crumble Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

Category: Breakfast
Cuisine: American
Keyword: blueberry crumble muffins
Servings: 12 muffins
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffin batter:
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)
For the crumble topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup (1 cube) cold butter, cut into small pieces
  • 3 Tablespoons brown sugar
US Customary - Metric
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
  3. Beat the milk, oil and egg together in a medium sized bowl.
  4. In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
  5. Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
  6. Divide your batter evenly into the 12 prepared muffin cups.
To prepare the "crumble topping" and finish muffins:
  1. Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
  2. Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
  3. Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
  4. Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!
Nutrition Facts
Blueberry Crumble Muffins
Amount Per Serving (1 muffin)
Calories 274 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 178mg8%
Potassium 138mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 290IU6%
Vitamin C 1.2mg1%
Calcium 58mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

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Apr
2014

Amish Apple Fritters

categories: Apples, Breads, Breakfast, Doughnuts/Pastries
156.4K Shares
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Amish Apple Fritters are delicious fried doughnuts, made from scratch with a simple batter, fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!Amish Apple Fritters are delicious crunchy fried doughnuts made from scratch with fresh apple chunks and cinnamon, and covered with a sweet glaze.

I have two little secrets… I am a “Morning Person”, and Apple Fritters are my favorite doughnuts! I LOVE these delicious, crunchy friend doughnuts! They’re made easily from scratch with a simple batter containing fresh apple chunks, cinnamon, and are covered with a sweet glaze.

For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company.  My world has changed drastically!

My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs. HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).

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

How I Found This Recipe For Amish Apple Fritters

I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest,  I saw one for these doughnuts, written by a great-grandmother named Polly.

I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!

Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!

Apple fritter close up
 

How To Make Amish Apple Fritters

First, mix up the batter. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with an electric mixer. To this batter, add the flour, baking powder, cinnamon, salt and  milk. Mix these ingredients together well.

Mixing the batter for apple fritters

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

Apples being added to mixing bowl

Cooking Amish Apple Fritters

Heat vegetable oil to 375° F. in a large skillet or electric skillet. You will need a deep-fry thermometer or an electric skillet with temperature control. NOTE: It is very important to make sure the temperature is hot enough to fry the fritters correctly.

Once the oil is at 375° F, scoop out really large spoonfuls of the fritter batter (as big as you can get ’em!). Carefully slide the fritter into the hot oil, because that oil is HOT!

Dough being fried in oil in skillet

See in the photo below how the apple fritters are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side. This usually takes about 2-3 minutes for the first side.

I found it helpful to use two spoons to carefully flip the Amish apple fritters over.  Once they have been flipped over, continue cooking.

Fritters turned over to brown in the oil

How Long Do You Cook The Amish Apple Fritters?

The total cooking time for the Amish apple fritters is approximately 2-3 minutes on each side. NOTE: The cooking time may vary a bit, based on two things: the SIZE of the fritters you cook, and having the proper oil temperature to cook in.

When the fritters become nice and brown (see photo below) on both sides, then you know they will be ready and cooked through. You might need to flip them over again to make sure both sides are deeply browned.

Golden brown Amish Apple Fritters in hot oil almost done

IMPORTANT TIP: Once fritters are done, make sure that the oil temperature returns back to 375° F, before adding the next batch of Amish Apple Fritters to cook!

Once each batch of apple fritters are done, use a slotted spoon to remove them, one at a time, to a paper towel lined platter or wire rack to cool. You will need several layers of paper towels to absorb any remaining oil on the fritters.

Glazing Amish Apple Fritters

Now all you need to do is make the quick and easy glaze for the finished apple fritters! It is important to let ALL the fritters cool completely, before adding the glaze to them!

Mix up the glaze in a medium sized bowl. Use a pastry brush to “paint” it onto top and bottom of the cooled fritters. Let the icing firm up a bit, then these delicious Amish apple fritters are ready to eat, and enjoy!

Fritters coated with a glaze, resting on parchment paper

The Amish Apple Fritters Are Ready To Enjoy!

Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!

Cup of coffee with one apple fritter on a plate

You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!

A fritter cut open to show the inside apples

Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite doughnut recipes are there, 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 Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html
 
4 from 3 votes
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Amish Apple Fritters
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.
Category: Breakfast
Cuisine: American
Keyword: Amish apple fritters
Servings: 6 fritters
Calories Per Serving: 238 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For fritters:
  • 2 Tablespoons granulated sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup milk
  • 2 tsp. fresh lemon juice
  • 2-3 cups peeled , cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
  • Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)
For glaze:
  • 1 1/4 cups powdered sugar
  • 1/4 tsp. vanilla
  • 3-4 tsp. warm water (thin enough to make the glaze "paintable")
US Customary - Metric
Instructions
  1. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
  2. To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
  3. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
  4. Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
  5. Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
  6. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
  7. When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
  8. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
  9. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
  10. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.
Recipe Notes

If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Nutrition Facts
Amish Apple Fritters
Amount Per Serving (1 fritter)
Calories 238 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 55mg18%
Sodium 187mg8%
Potassium 267mg8%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 2.6mg3%
Calcium 101mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.

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Apr
2014

Blueberry Banana Kale Smoothie

categories: Beverages, Breakfast
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A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!

Sometimes my husband and I don’t want a big breakfast. We simply want a cold, fruit and veggie smoothie, with lots of healthy fruits and veggies in it, like blueberries, bananas and kale! That’s how we both felt a couple mornings ago. We had gone out to eat the evening before and were still feeling rather full. We wanted something light and healthy for our breakfast.

After putting on our thinking caps (they’re really quite lovely!), we decided to make a healthy smoothie for each of us, full of fruits and veggies. What a great way to start our day…(drinking) something good for us, like this blueberry banana kale smoothie!

Scroll down For A Printable Recipe Card At The bottom Of The Page

Fresh Kale In Our Garden!

I went on a pillaging mission in our kitchen. The first thing I did was grab a couple frozen bananas (which I keep year round in our freezer), some frozen blueberries (leftover from my blueberry picking spree last summer), and a few strawberries.

Then I decided we needed something of the veggie variety to throw into the old blender to increase the healthy aspect of our smoothies. You can translate that to mean – I wondered how to “sneak” in a veggie before my husband knew what hit him.

Out into our back yard I went, and picked a handful of kale leaves from our garden (convenient, huh?). I carried the kale back into the house and had it blended the blueberry banana KALE smoothie before my husband had a chance to see it and opt out. Pretty sneaky, right?

Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!

Okay – So How Do You Make A Blueberry Banana Kale Smoothie?

After washing the kale and draining it, throw all the ingredients into a handy dandy blender and “blend away”. Truthfully, that’s it! You might have to rip some of the kale leaves away from the stems before adding, but this whole drink is ready in a couple minutes! Before I even knew it, we had 2 perfectly purple, delicious (and dare I say healthy?) breakfast smoothies. The blueberry banana kale smoothie actually tastes great, as well!
 
Guess what? *You (or your family) will never know the “super food” kale is in there…trust me.*  It’s a super cool way of “sneaking” vegetables into a delicious drink This blueberry banana kale smoothie is lip smackin’ good!
 

Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!

The blueberry banana kale smoothie is cold, creamy, bursting with flavor AND it’s good for you! You don’t have to confess to anyone that there’s kale in there! Shhh… let’s just keep this our little secret, ok? I hope you will consider giving this fruit (and veggie) smoothie “recipe” a try. I think you’ll like it! I’ve already made these smoothies two times this week…Yum!

Thanks for stopping by. I hope you have a great day, and sincerely want to invite you to come back again soon, for more delicious family-friendly recipes.

Looking For More SMOOTHIE Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. You might enjoy a few of our favorite smoothie recipes which 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!
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Blueberry, Banana And Kale Smoothie / The Grateful Girl Cooks!

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Blueberry, Banana, and Kale Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!
Category: Beverages, Breakfast
Cuisine: American
Keyword: blueberry banana kale smoothie
Servings: 2
Calories Per Serving: 223 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/4 cups vanilla almond milk (I've also substituted orange juice for this...quite good!)
  • 2 frozen ripe bananas , (if bananas frozen, you won't need ice. If room temp, add some crushed ice)
  • 1 cup blueberries (fresh or frozen)
  • 1 cup kale , chopped (and large stems removed)
  • 6 strawberries
  • 1 Tablespoon flax seed (this is great fiber...helps fill you up...but is optional)
US Customary - Metric
Instructions
  1. Place the almond milk, bananas, and blueberries in the blender. (If the bananas are not frozen, add a small handful of crushed ice to the mixer).
  2. Blend until smooth.
  3. Add remaining ingredients; blend well. If it is too thick, add a bit more almond milk...you really can't hurt these smoothies! Serve and ENJOY!
Nutrition Facts
Blueberry, Banana, and Kale Smoothie
Amount Per Serving (1 serving)
Calories 223 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 219mg10%
Potassium 739mg21%
Carbohydrates 45g15%
Fiber 7g29%
Sugar 23g26%
Protein 5g10%
Vitamin A 3460IU69%
Vitamin C 78.8mg96%
Calcium 262mg26%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A healthy blueberry banana kale smoothie, with strawberries, almond milk and flaxseed is a delicious cold beverage treat for breakfast or any time of day!

 

Save