Breakfast Archives

Category: Breakfast

22
Feb
2019

Double Chocolate Scones

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Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!

Do you enjoy scones? We sure do, in our home! I’ve been making them for YEARS and YEARS, and always love searching for, and trying new scone recipes.

Recently I found an old, handwritten recipe on a 3″x5″ index card I saved at least 15 years ago (LONG before the internet and Pinterest made it so easy to save recipes!).

Unfortunately, I had not written down what magazine, newspaper or cookbook I found the original recipe in, so I can’t give due credit to the original author.

All these years later, I still had not ever made these scones, but they sounded good. So… I made a couple basic changes to the original recipe and ended up with 8 delicious double chocolate scones! Here’s how to make them:

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

Make The Dough For The Double Chocolate Scones

Preheat your oven to 375° F. Mix flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a large bowl.

Cut in VERY COLD butter, using a hand held pastry blender or two forks. Cut the butter into the dry ingredients until butter is reduced to the size of peas.

Add plain yogurt and one egg yolk to the mixture in the bowl. Stir mixture by hand, or with an electric beater until blended. The dough is fairly thick, so if you are mixing by hand, it will take a few minutes to bind together.

Add the white chocolate chips to the dough, and place the dough onto a lightly floured work surface. Knead the dough with the palm of your hand 10 times, folding the dough over, after each time. Do this until the dough comes together in a nice ball.

Pat and shape the double chocolate scones dough out with your hands until it is formed into a 9″ wide circle. Use a sharp knife or a pizza cutter to evenly cut the dough into 8 pie shaped wedges.

Place the eight scones onto an UNGREASED large baking sheet ( I used my ratty old pizza pan!). Leave about an inch in between each of the wedges, so they stay separated while baking.

Bake The Scones

Bake the double chocolate scones at 375° F. for 17-18 minutes. When done, remove pan from oven, and let the scones cool for 5-10 still on the pan. Because ovens can vary in temperatures, I would recommend checking the scones at the 15 minute mark, to check for “doneness”.

Place a piece of wax paper on the counter, and transfer the double chocolate scones from the pan to a wire rack (on top of the wax paper).

TIP: The wax paper will collect any drips when you drizzle the scones with glaze later, making your cleanup much easier!

Glaze The Baked Double Chocolate Scones

Once the double chocolate scones have cooled, it is time to add the decorative glaze! The simple powdered sugar glaze helps make them look good, and adds an extra touch of sweetness to the finished scones!

Making the glaze is simple! Mix together powdered sugar and a few drops of water at a time, in a small bowl. Stir. Add a couple more drops of water, and stir. Continue to do this until the glaze is an easy to drizzle consistency… not too thick, and not too thin!

If glaze is too thick, add a couple drops of water. Got it too thin? Add more powdered sugar. Use a spoon or fork, and decoratively drizzle the glaze over the tops of the scones. The wax paper below will catch any messy drips!

After glazing the scones, let the icing firm up (it will only take a few minutes), and then you double chocolate scones are ready to serve!

Serve The Double Chocolate Scones!

You can either just pick up a scone and enjoy it, as is, OR you can get all fancy with them! We usually just shove them into our mouths (truth), but sometimes, (especially for company) I want the presentation to be memorable! Remember… you eat with your EYES first, right?

I sifted cocoa powder very lightly on a small white plate, and then placed the double chocolate scone on top. A big dollop of aerosol whipped cream was sprayed next to the scone, and the whipped cream was garnished with a thin, half slice of a Cara Cara orange!

This recipe for double chocolate scones is a KEEPER! We really enjoyed them! I even put a few away in our freezer, so my husband and I can enjoy them for another breakfast soon!

Hope you have a wonderful day. May your joys be many, and your sorrows few! Thank you for visiting this blog. I trust you will find some wonderful recipes to make for those you love!

Looking For More SCONE Recipes?

I have LOTS of scone recipes! They can be found in the Recipe Index, located at the top of the page. They’re all good, but a few of our family favorites include:

Interested In More Recipes?

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Original recipe source: Unknown

0 from 0 votes

Double Chocolate Scones

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!

Category: Bread/Breakfast

Cuisine: American

Keyword: double chocolate scones

Servings: 8 scones

Calories Per Serving: 408 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1/3 cup brown sugar
1/3 cup cocoa powder (unsweetened)
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter (very cold)
1 egg yolk , beaten
8 ounces plain yogurt , regular or Greek
3/4 cup white chocolate chips

For Glaze:

1/2 cup powdered sugar
water , as needed

US Customary - Metric

Instructions

Preheat oven to 375° F. Mix flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Cut in VERY COLD butter, using a hand held pastry blender or two forks. Cut the butter into dry ingredients until butter is reduced to the size of peas.
Add yogurt and egg yolk to the bowl. Mix by hand, or with electric beater until fully blended. The dough is fairly thick, so if mixing by hand, it will take a few minutes to bind together. Add white chocolate chips to dough, and stir to combine. Place dough on lightly floured work surface. Knead dough with the palms of your hand 10 times, folding dough over, after each time. Do this until the dough comes together in a ball.
Pat and shape dough with your hands until it is formed into a 9" wide circle. Use a sharp knife or a pizza cutter to evenly cut dough into 8 pie shaped wedges. Put scones on an ungreased baking sheet, about 1" apart, so they stay separated while baking. Bake at 375° F. for 17-18 minutes.
When done, remove pan from oven, and let scones cool for 5-10 minutes, still on the pan. Place a piece of wax paper on the counter, with wire rack on top. Transfer scones to the wire rack. TIP: The wax paper will collect any drips when you drizzle the scones with glaze, making cleanup much easier!
Make The Glaze: While scones cool, mix together powdered sugar and a few drops of water at a time, in a small bowl. Stir. Add a couple more drops of water, and stir. Continue to do this until the glaze is an easy to drizzle consistency... not too thick, and not too thin! Too thick? Add drops of water. Too thin? Add powdered sugar! Drizzle the glaze over the tops of the cooled scones, using a spoon or fork. Let glaze firm up, then scones are ready to serve. Enjoy!

Nutrition Facts

Double Chocolate Scones

Amount Per Serving (1 scone)

Calories 408 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 60mg20%

Sodium 273mg12%

Potassium 249mg7%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 27g30%

Protein 8g16%

Vitamin A 405IU8%

Calcium 133mg13%

Iron 2.2mg12%

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

Here’s one more to pin on your Pinterest boards!

11
Feb
2019

Banana Chocolate Chip Muffins

categories: Breakfast, Muffins

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EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You’ll LOVE these simple, yummy breakfast treats!

I’ve been making banana chocolate chip muffins for years, because we love them! Recently I tried a “slightly different” recipe I found on Pinterest, which has sour cream as one of the ingredients.

We had some super ripe bananas on the counter that were begging to be used… so they became yummy breakfast muffins!

This recipe is incredibly EASY to make with minimal “prep time” (10 minutes), and the addition of sour cream makes these banana chocolate chip muffins very moist and delicious! We really enjoyed them a lot, so I want to pass the simple recipe on to you today!

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

How To Make Banana Chocolate Chip Muffins

Preheat your oven to 350° F. Prepare a standard sized muffin tin, by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.

Place very ripe bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use an electric mixer to blend these ingredients well. You will still have little pieces of banana in the batter when done mixing.

Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir these ingredients together until batter is fully blended.

Just like that, you have the batter made for these banana chocolate chip muffins! In less than 10 minutes prep time, you are ready to get these muffins portioned out, and in the oven!

Bake The Banana Chocolate Chip Muffins

Pour or spoon the banana chocolate chip batter into the prepared muffin tin, equally dividing the batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells.

OPTIONAL: If you want, you can a few chocolate chips to the top of the muffins before baking (for appearance), but it is not necessary. I did not do this step, as you can see from the photos below.

Bake the banana chocolate chip muffins on the middle rack at 350° F for 20 minutes, or until the muffins are golden brown on top. When done, remove the pan from the oven.

Transfer the muffins to a wire rack to cool slightly before serving. This recipe makes 12 delicious banana chocolate chip muffins (and they freeze well).

Once cooled a bit, the muffins are ready for you (and those you love) to enjoy! Behold… my cute little banana chocolate chip muffin, on a plate, ready to slice in half and enjoy with a tiny bit of softened butter (and a cup of coffee)!

We really enjoyed these scrumptious banana chocolate chip muffins. My husband really loved these muffins, too, even though he is not the world’s biggest banana muffin or banana bread fan! They were so easy to make, and taste delicious!

I gave a few of the muffins to our oldest son to enjoy, and froze a few for another time when we want a muffin for breakfast! YUM! Hope you try this EASY and quick recipe! I’m pretty sure you will love these muffins as much as we did! Have a GREAT day!

Looking for More MUFFIN Recipes?

You can find ALL of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

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Original Recipe Source: https://designeddecor.com/tantalizing-tuesday-chocolate-chip-banana-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Banana Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!

Category: Bread/Breakfast

Cuisine: American

Keyword: banana chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 306 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 bananas (very ripe)
3 Tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup butter (1 stick) , softened
2 eggs
1 cup granulated sugar
2 cups all purpose flour
1 teaspoon baking soda
3/4 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350° F. Prepare a standard-sized muffin tin by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.
Place bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use electric mixer to blend well. You will still have little pieces of banana in the batter when done. Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir ingredients until batter is fully blended.
Pour or spoon batter into prepared muffin tin, equally dividing batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells. OPTIONAL: You can add a few chocolate chips to the top of the batter before baking (for appearance), but it is not necessary.
Bake on the middle rack of preheated 350° F oven for 20 minutes, or until golden brown on top. When done, remove from oven. Transfer muffins out of pan to a wire rack to cool slightly before serving. Enjoy!

Nutrition Facts

Banana Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 306 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 50mg17%

Sodium 179mg8%

Potassium 144mg4%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 27g30%

Protein 4g8%

Vitamin A 330IU7%

Vitamin C 2.6mg3%

Calcium 28mg3%

Iron 1.3mg7%

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

Here’s one more to pin on your Pinterest boards!

01
Feb
2019

Crescent Roll Coffeecake

categories: Breakfast

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It’s so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

What do you do with a roll of crescent rolls you find in the refrigerator? That was my dilemna recently after discovering a can of crescent rolls in the back of our refrigerator. They had been “hiding out” in the fridge for a couple of weeks, and needed to be used. I knew I didn’t want to simply make rolls for dinner… I wanted to make something more “fun”!

This recipe for crescent roll coffeecake was one I had found on Pinterest and saved, so I pulled the recipe and made a DELICIOUS breakfast for my husband and myself! Talk about EASY! This recipe is just that, and you can even customize it with your FAVORITE jam!

We were VERY surprised at just how absolutely yummy this crescent roll coffeecake was! Here’s how to make it, and I am positive you will really enjoy it, too!

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

How To Make A Crescent Roll Coffeecake

Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl. Beat these ingredients well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set this mixture aside.

Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations. I found using a pizza cutter to do this was very handy!

Preparing The Crescent Roll Coffeecake

Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. The coffeecake I made this time used homemade boysenberry jam, but you can use your favorite flavor. Roll up each crescent roll beginning at the short side, as shown below in the photo. Place each crescent roll (once rolled), into a 9″ cake pan, that has been sprayed with a non stick spray.

You can see from the photo below, that the eight crescent rolls touch the edge of the pan, and all point to the center of the pan. Don’t worry if they look a bit “messy”. They will be covered up!

Spoon the reserved egg batter over crescent roll coffeecake. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the crescent roll coffeecake with chopped pecans (or walnuts). Don’t skip this step, because it will add a nice crunch to the dish! Now the coffeecake is ready to bake!

Bake the crescent roll coffeecake in a preheated 375° F. oven. Bake it for 25 minutes, or until it is golden brown on top and the center of the coffeecake is set. Once done, remove the pan from the oven, and place the pan onto a wire rack to cool. The photo below shows you what the crescent roll coffeecake looked like, fresh out of the oven.

While the coffeecake is cooling, quickly mix up the glaze by stirring powdered sugar and milk together in a small bowl, until smooth.

Glaze The Baked Crescent Roll Coffeecake Before Serving

Once the crescent roll coffeecake has cooled some, but is still warm, drizzle the glaze over the surface of the coffeecake. Let the icing firm up just a bit as the coffeecake continues to cool, and then it’s ready to eat!

Once the crescent roll coffeecake has cooled to room temperature, it is ready to serve! Time to slice a piece! In the photos below, you can see the jam filling, and the buttery, golden brown topping. The coffeecake slices nicely and holds together wonderfully!

Make 8 slices, cutting in between each the crescent rolls, and you’re done! Grab a fork, and a piece of this delicious crescent roll coffeecake (with a cup of coffee), and DIG IN! It tastes wonderful!

Hope you and those you love enjoy this breakfast treat! My husband and I LOVED this coffeecake, and the leftovers were yummy, as well. Have a GREAT day, friends.

Looking For More Coffeecake Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: thesouthernladycooks.com/2017/04/21/crescent-roll-coffee-cake/

0 from 0 votes

Crescent Roll Coffeecake

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

Category: Breakfast

Cuisine: American

Keyword: crescent roll coffeecake

Servings: 8

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter , softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all purpose flour
8 ounce can crescent dinner rolls (1 can)
1/2 cup pecans (or walnuts) , chopped
8 Tablespoons boysenberry or blackberry jam (or jam of choice)

For Glaze:

1/2 cup powdered sugar
3 Tablespoons milk

US Customary - Metric

Instructions

Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl. Beat well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set mixture aside.
Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations.
Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. Roll up each crescent roll beginning at the short side. Place each crescent roll (once rolled), into a 9" cake pan, that's been sprayed with a non stick spray. Place one end each crescent roll touching the edge of the pan, and the other end pointing to the center of the pan. Spoon the reserved egg batter over the rolls. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the coffeecake with chopped pecans (or walnuts).
Bake in a preheated 375° F. oven for 25 minutes, or until golden brown on top and center of the coffeecake is set. Once done, remove from oven, and place pan on a wire rack to cool.

For Glaze:

Stir powdered sugar and milk together in a small bowl, until smooth.Once coffeecake has cooled some, but is still warm, drizzle glaze over the surface of coffeecake. Let glaze firm up a bit, and then it's ready to eat! Slice into 8 pieces between each of the crescent rolls, serve, and ENJOY!

Nutrition Facts

Crescent Roll Coffeecake

Amount Per Serving (1 slice)

Calories 364 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Cholesterol 68mg23%

Sodium 301mg13%

Potassium 67mg2%

Carbohydrates 49g16%

Sugar 33g37%

Protein 4g8%

Vitamin A 260IU5%

Vitamin C 1.7mg2%

Calcium 24mg2%

Iron 1mg6%

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

Here’s one more to pin on your Pinterest boards!

14
Jan
2019

Blueberry Apple Pecan Baked Oatmeal

categories: Breakfast

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Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Do you enjoy BAKED oatmeal? We are becoming big fans of this hearty breakfast treat, especially as we try new recipes for it, in our home.

Quite a while ago, I made Banana Bread Baked Oatmeal, and our family really enjoyed it, so when I saw THIS recipe, I knew we had to try it! Since this recipe for blueberry baked oatmeal had apples, blueberries AND pecans in it (personal favorites), I was certain it would be a big hit!

Let me tell you, it was a HUGE hit! My husband and I loved this easy to prepare, scrumptious breakfast! With a bottom layer of fresh blueberries and chopped apples, along with a topping of chopped pecans (or walnuts), there was fruit and crunch in every single bite! YUMMMM!

This recipe for blueberry apple pecan baked oatmeal makes 8 servings, so there will be plenty for everyone! The leftovers taste fantastic, too. My husband and I enjoyed eating this filling breakfast for several days after it was made. Here’s how to make it:

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

How To Make Blueberry Baked Oatmeal

The first thing you will need to do is to lightly coat an 8×8 inch baking dish with cooking spray (bottom and sides). The second thing you need to do is preheat the oven to 325° F.

PLEASE NOTE: In the step below, note that only 3/4 cup of the chopped pecans are combined with the oat mixture. Reserve the remaining 1/2 cup of pecans to top off the blueberry baked oatmeal with, before baking!

In a large bowl, combine the old-fashioned oats, 3/4 cup of the chopped pecans (or walnuts), cinnamon, salt and baking powder. Stir until the ingredients are mixed. Set the bowl aside.

In a separate bowl, place the low-fat milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract.

Whisk these “wet” ingredients together, until they are fully blended and creamy. Set this bowl aside.

To Assemble The Blueberry Baked Oatmeal

Evenly distribute the blueberries and then the chopped apples onto the bottom of the prepared baking dish. I placed the blueberries down first, and then added the chopped apples on top.

Sprinkle the oats and pecan mixture evenly over the top of the blueberries and apples, to cover.

Pour the milk/yogurt mixture over the oats. Using a spoon, press down all over the surface of the oats, so that the dry oat mixture is submerged into the liquid.

I firmly pressed the back of the spoon down over the entire surface of the oats, to do this step. This is an important step, which holds it all together, so don’t skip this one!

Sprinkle the remaining 1/2 cup of chopped pecans evenly over the top of the oats. If you want, you can lightly sprinkle the top with additional cinnamon, but it is not necessary. Now your blueberry apple pecan baked oatmeal is ready for the oven!

Cook The Blueberry Baked Oatmeal

Bake the oatmeal at 325° F. for approximately 40-45 minutes. When done, the top of the blueberry baked oatmeal will be a nice golden brown color, and the oats will be “set”, and not sloshy.

Once done, remove the pan with the blueberry baked oatmeal from the oven. Let it cool on a wire rack for several minutes, before attempting to slice.

Blueberry baked oatmeal can be served warm, or at room temperature. Our favorite way to enjoy this dish was at room temperature! When ready to serve, slice the blueberry baked oatmeal into 8 portions, transfer to plates, grab a fork, and enjoy!

Do I Need To Add Anything Else To Serve Blueberry Baked Oatmeal?

NOPE! We think this blueberry apple pecan baked oatmeal has so much going for it taste-wise, nothing else is needed, to serve! It is PERFECT, just the way it is.

If you want, you can always top it with more Greek yogurt or maple syrup, but give it a try, just the way it is. We’re pretty sure you’re gonna LOVE it!

My husband and I LOVED this blueberry baked oatmeal, served along with our morning coffee! What a DELICIOUS breakfast treat to awaken to each morning! If you keep the leftovers covered, there is no need to refrigerate this dish. We enjoyed it for several days!

The juicy blueberries and apples in each bite make this a wonderfully dense, but moist baked oatmeal. There is a lot of flavor in this breakfast, and I think you’re gonna love it, too! It’s texture, juicy fruit and crunchy pecans reminds me a bit of a yummy coffeecake. It’s so good. Sure do hope you will try this blueberry baked oatmeal! Have a wonderful day!

Looking For More BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for breakfast dishes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: https://thefoodiephysician.com/dining-with-doc-blueberry-apple-walnut/

0 from 0 votes

Blueberry Apple Pecan Baked Oatmeal

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Category: Breakfast

Cuisine: American

Keyword: blueberry baked oatmeal

Servings: 8

Calories Per Serving: 319 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old-fashioned rolled oats
1¼ cups pecans (or walnuts) , chopped), divided use
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1¼ cups low-fat milk (1%)
1/2 cup plain low fat Greek yogurt (can substitute light sour cream)
1/3 cup maple syrup
1 large egg
2 Tablespoons melted coconut oil (can substitute unsalted butter)
1 teaspoon vanilla extract
1½ cups blueberries
1½ cups finely chopped, peeled apple

US Customary - Metric

Instructions

Lightly coat an 8x8 inch baking dish with cooking spray (bottom/sides). Preheat oven to 325° F.
In a large bowl, combine oats, 3/4 cup chopped pecans (reserve remaining pecans), cinnamon, salt and baking powder. Stir until ingredients are mixed. Set the bowl aside.
In a separate bowl, place milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract. Whisk these "wet" ingredients together, until fully blended and creamy. Set the bowl aside.
Evenly distribute the blueberries and then chopped apples on the bottom of the prepared baking dish. Sprinkle the oats and pecan mixture evenly over the fruit layers, to cover. Pour the milk/yogurt mixture over the oats. Using the back of a spoon, press down firmly all over the surface of the oats, so the dry oat mixture is submerged into the liquid. Sprinkle the remaining 1/2 cup chopped pecans evenly over the oats.
Bake at 325° F. for approximately 40-45 minutes. When done, the top of the oatmeal will be a nice golden brown color, and the oats will be "set", not sloshy. Remove pan from the oven. Let it cool on a wire rack. Blueberry baked oatmeal can be served warm, or at room temperature (our favorite=room temp.). When ready to serve, slice into 8 portions, transfer to plates, and enjoy!

Nutrition Facts

Blueberry Apple Pecan Baked Oatmeal

Amount Per Serving (1 g)

Calories 319 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Cholesterol 30mg10%

Sodium 109mg5%

Potassium 325mg9%

Carbohydrates 35g12%

Fiber 4g17%

Sugar 16g18%

Protein 7g14%

Vitamin A 120IU2%

Vitamin C 4mg5%

Calcium 128mg13%

Iron 1.5mg8%

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

Here’s one more to pin on your Pinterest boards!

18
Dec
2018

Mini Zucchini Loaves with Browned Butter Icing

categories: Breads, Breakfast

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Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, which are perfect for gift-giving!

This past Fall, I saw a recipe for a zucchini cake that had amazing looking frosting on it, and knew I had to try it! The twist to the original recipe came when I decided to make mini zucchini loaves out of the recipe (instead of a cake), but still use the creamy frosting!

The recipe was very easy to make, and yielded two very moist, absolutely scrumptious mini zucchini loaves. My husband and I shared a loaf over the next couple of days, and we gave the second loaf to one of our neighbors. Oh YUM… what a great tasting treat!

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

How To Make Mini Zucchini Loaves

The process is very easy to make this bread. Begin by preheating the oven to 350°F. Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set the bowl with these dry ingredients aside until later.

In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined.

Add the chopped walnuts (or pecans) and the grated, drained zucchini to the batter (see tip below for “draining” zucchini). Gently stir the zucchini and nuts in, until combined. This is the batter for the mini zucchini loaves. See how EASY that was?

TIP For “Draining” Zucchini

You can easily “drain” the shredded zucchini between layers of paper towels, to help absorb a lot of the moisture from the veggie. Trust me, you don’t want wet, soggy zucchini in your mini zucchini loaves!

To do this, lay out several layers of paper towel, and place all of the grated zucchini on top. Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture. Who knew zucchini had so much moisture in it? You will be glad you did this!

Baking The Mini Zucchini Loaves

Once you have your batter prepared for the mini zucchini loaves, it’s time to BAKE! Divide the batter evenly into 2 greased mini sized bread loaf pans. Bake the mini zucchini loaves in a preheated 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40, to make sure they are completely “done” .

To test their “doneness”, simply insert a toothpick into the top center of a loaf. If the toothpick comes out “clean” (with no wet batter hanging on for dear life), the loaves are done. The mini zucchini loaves should also be nice and golden brown on the outside. Transfer the loaves to a wire rack to cool completely before covering them with browned butter icing.

Making Browned Butter Icing For Mini Zucchini Loaves

To make the browned butter icing, melt 3 Tablespoons unsalted butter in a skillet on medium low heat. Cook the butter on this temperature until the color starts to change slightly to golden brown.

Turn the temperature down to low heat. The milk solids will begin to turn into brown specks in the liquid (see middle photo below). Continue cooking, taking care to not let it burn, until butter is a nice brown color (photo on right, below). Remove skillet from the heat.

Let the browned butter cool for 5-6 minutes, then add the powdered sugar. Add cinnamon and vanilla, and then thin the icing out by adding the milk. Stir to combine. If necessary, add a tiny bit more milk (if needed), to create a spreadable consistency for the icing for the mini zucchini loaves.

Evenly divide the browned butter icing between the two mini zucchini loaves. Spread as much (or as little) as you want onto the loaves. I used it all on the two loaves, and the icing was nice and thick on top!

Time To EAT!

Let the mini zucchini loaves sit for a few minutes, to give the icing a chance to firm up a little bit. The only remaining step left is to slice a nice piece… and EAT IT! YUMMY! The mini zucchini loaves are very moist, full of cute little pieces of zucchini and chopped nuts, flavored with cinnamon and taste WONDERFUL. The browned butter frosting takes it OVER THE TOP to Flavor Town! Enjoy!

Sure do hope you will consider trying this recipe for mini zucchini loaves, with browned butter icing. Pour yourself a hot cup of coffee or tea, and enjoy a slice (or two). Have a GREAT day!

By the way, if you are looking for more homemade sweet bread loaf recipes, I hope you will check out a few favorites. These and ALL my recipes can be found in the Recipe Index, located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: https://theviewfromgreatisland.com/end-of-summer-zucchini-cake-with-browned-butter-frosting/

0 from 0 votes

Mini Zucchini Loaves with Browned Butter Icing

Prep Time

20 mins

Cook Time

40 mins

Resting Time

15 mins

Total Time

1 hr 15 mins

Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, perfect for gift-giving!

Category: Bread/Breakfast

Cuisine: American

Keyword: mini zucchini loaves

Servings: 10 servings (2 mini loaves)

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bread:

1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 pinch baking powder
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup shredded zucchini , drained and packed into cup
1/2 cup chopped walnuts (or pecans)

For Browned Butter Icing:

3 Tablespoons unsalted butter
2 cups confectioner's sugar (powdered)
1/4 teaspoon cinnamon
1/8 teaspoon vanilla extract
2 Tablespoons milk, to thin , plus additional if needed

US Customary - Metric

Instructions

Preheat oven to 350°F. Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set aside.
In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined. Add chopped walnuts (or pecans) and the grated, drained zucchini to the batter. Gently stir zucchini and nuts in, until combined. TIP TO DRAIN ZUCCHINI: Lay out several layers of paper towel, and place grated zucchini on top. Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture.
Divide batter evenly into 2 greased mini sized bread loaf pans. Bake in 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40 etc., to make sure they are done. To test "doneness", insert a toothpick into the top center of a loaf. If it comes out "clean" (with no wet batter hanging on for dear life), loaves are done. Transfer loaves to a wire rack to cool completely before removing from pan and covering with icing.

To Make Browned Butter Icing:

Melt butter in a skillet on medium low heat. Cook the butter at this temperature until the color starts to change slightly to golden brown. Once golden brown, lower the temperature to low heat. The milk solids will begin to turn into brown specks in the liquid. Continue cooking, taking care NOT to let it burn, until the butter is a deep brown color. Remove skillet from the heat.
Let the browned butter cool for 5-6 minutes, then add powdered sugar. Add cinnamon and vanilla, then thin the icing out by adding milk. Stir to combine. If necessary, add a tiny bit more milk, to create a spreadable consistency for the icing. Evenly divide the browned butter icing between the two mini zucchini loaves. Let the loaves sit for a few minutes, to give the icing a chance to firm up. Slice each mini loaf into 5 pieces, serve, and enjoy!

Nutrition Facts

Mini Zucchini Loaves with Browned Butter Icing

Amount Per Serving (1 slice)

Calories 385 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 9mg3%

Sodium 229mg10%

Potassium 75mg2%

Carbohydrates 55g18%

Sugar 44g49%

Protein 2g4%

Vitamin A 130IU3%

Vitamin C 2.2mg3%

Calcium 16mg2%

Iron 0.8mg4%

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

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10
Dec
2018

Apple Cream Cheese Pastries

categories: Breads, Breakfast, Doughnuts/Pastries

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Apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!

A few years ago I made some puff pastry tarts that had a variety of flavored jams on top, and we really enjoyed them a LOT! Last year I wanted to experiment a bit with my original recipe. I made a couple very slight changes to my original recipe for Fruit and Cheese Danish Pastry, and used some of my own home-canned apple pie filling, to create a NEW version!

A sweet friend of mine named Grace had knee replacement surgery just over a year ago, so I took dinner over to her home while she was recuperating. I also took her family some of these apple cream cheese pastries, for dessert (or a quick breakfast treat)!

The results turned out wonderful, and she told me they loved them, so now I am FINALLY getting the recipe for these dessert OR breakfast treats on the ol’ blog! Better late than never, right? They are fairly simply to make! Here’s how:

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

Make The Cream Cheese Filling

In a medium sized bowl, beat the cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer. Mix the filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set this mixture aside, once spreadable.

How To Prepare Pastry Dough For Apple Cream Cheese Pastries

Remove a sheet of puff pastry from the freezer, and let it thaw slightly (for about 15 minutes) before unfolding it. While the dough is thawing, preheat your oven to 400° F.

Once the dough has slightly thawed, gently unfold it. Press the dough together where any line perforations may be, to form one large piece of dough.

Cut the pastry dough into 8 rectangles. Do this by cutting the dough in half, then cut each half in half. Finally, cut each of the 4 squares in half once again. You should end up with 8 equal sized rectangles. I use a pizza cutter for nice even cuts!

Place the 8 rectangles of dough onto 2 parchment paper lined baking sheets. Place 4 pastries per baking sheet, and make sure to leave a couple inches between each pastry.

Scoring A Border On The Pastry Dough

Using a sharp knife, score a border all the way around each of the pastries, about half an inch from the outside edge. By cutting this border in the dough, the edges will rise up and hold the filling in better! Don’t forget to do this step! IMPORTANT: Make sure to NOT cut all the way through the dough to the bottom!

Evenly distribute the cream cheese filling into middle of each of the apple cream cheese pastries. Use a knife or small spatula to spread the filling over the dough, BUT STAY INSIDE THE BORDER!

Add The Apple Pie Filling

Place approx. 2 Tablespoons of apple pie filling onto the cream cheese filling. Gently spread the apple pie filling over the cream cheese, to cover most of the apple cream cheese pastries!

Mix the egg yolk 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, lightly sprinkle the outer edge of the dough with a tiny bit of sugar.

Time To Bake The Apple Cream Cheese Pastries

Place the baking sheets into the preheated oven. Bake the apple cream cheese pastries at 400°F. for 13-14 minutes. The pastries should turn a beautiful golden brown, and be slightly crispy around the edges, and will have risen a bit, when done.

Remove the baking pans from the oven. Using a spatula, carefully transfer the apple cream cheese pastries to a wire rack, to cool.

Prepare The Sweet Icing

While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl. TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar.

Once the apple cream cheese pastries are completely cool, use a spoon and drizzle the glazed over the pastries from side to side. TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! It will catch any drips!

Let the pastries sit while the icing firms up, then the apple cream cheese pastries are ready to be served!

I sincerely hope you will consider trying this recipe! The pastries are REALLY GOOD! Have a blessed day, friends. Make it a GREAT one!

Looking For More PASTRY Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several pastry recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Apple Cream Cheese Pastries

Prep Time

25 mins

Cook Time

13 mins

Total Time

38 mins

Apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!

Category: Breakfast

Cuisine: American

Keyword: apple cream cheese pastries

Servings: 8 pastries

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastries:

1 sheet frozen puff pastry
4 ounces cream cheese , room temperature
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1 Tablespoon milk , or half and half
16 Tablespoons canned apple pie filling , approx. 2 T. per pastry
1 egg yolk
8 teaspoons granulated sugar

For Icing Drizzle:

1 cup confectioner's sugar (powdered)
2 Tablespoons water , or more (to thin)
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

In a medium sized bowl, beat cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer. Mix filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set mixture aside, once spreadable.
Remove a sheet of puff pastry from freezer, and let it thaw slightly (for about 15 minutes) before unfolding it. While dough thaws, preheat oven to 400° F. Once dough is slightly thawed, gently unfold it. Press dough together where any line perforations may be, to form one large piece. Cut pastry dough into 8 rectangles. Do this by cutting dough in half, then cut each half in half. Finally, cut each of the 4 squares in half once again. You should end up with 8 equal sized rectangles. I use a pizza cutter for nice even cuts!
Place the 8 rectangles of dough onto 2 parchment paper lined baking sheets. Place 4 pastries per baking sheet, and make sure to leave a couple inches between each pastry. Using a sharp knife, score a border all the way around each of the pastries, about half an inch from the outside edge. By cutting this border in the dough, the edges will rise up and hold the filling in better! Don't forget to do this step! IMPORTANT: Make sure to NOT cut all the way through the dough to the bottom! Evenly distribute the cream cheese filling into middle of each of the apple cream cheese pastries. Use a knife or small spatula to spread the filling over the dough, BUT STAY INSIDE THE BORDER!
Place approx. 2 Tablespoons of apple pie filling onto cream cheese filling. Gently spread apple pie filling over cream cheese, to cover most of the pastries! Mix the egg yolk in a small bowl. Using a pastry brush, brush egg yolk mixture around the outer border of each pastry. While dough is still wet, lightly sprinkle the outer edge of the dough with a tiny bit of sugar.
Place baking sheets into preheated oven. Bake pastries at 400°F. for 13-14 minutes. The pastries should turn a beautiful golden brown, and be slightly crispy around the edges, and should have risen a bit, when done. Remove baking pans from oven. Using a spatula, carefully transfer pastries to a wire rack, to cool.
While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl. TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar. Once pastries are completely cool, use a spoon and drizzle the glazed over pastries from side to side. TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! Let pastries sit while icing firms up, then the pastries are ready to be served!

Nutrition Facts

Apple Cream Cheese Pastries

Amount Per Serving (1 pastry)

Calories 318 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Cholesterol 32mg11%

Sodium 159mg7%

Potassium 67mg2%

Carbohydrates 44g15%

Sugar 26g29%

Protein 3g6%

Vitamin A 120IU2%

Vitamin C 0.5mg1%

Calcium 29mg3%

Iron 1mg6%

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

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19
Nov
2018

Southwestern Bacon Quiche

categories: Breakfast

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Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it’s fantastic flavor! YUM!

Do you enjoy quiche? I sure do. Quiche, to me, tastes great for lunch OR for breakfast! There are so many way to transform a traditional egg “custard” quiche.

Recently I had an open carton of heavy whipping cream open that I needed to use up. I decided to create a homemade quiche with the Tex-Mex flavors I love. This Southwestern bacon quiche is what I came up with, and it was absolutely FANTASTIC! We LOVED it!

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding- this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)! NOTE: I made a homemade pie crust from scratch for this quiche. You can save time by using refrigerated pie pastry dough or buy a frozen deep dish pie crust (uncooked).

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

How To Make A Southwestern Bacon Quiche

The first thing to do is cook the chopped onions, mushrooms and red bell pepper in butter in a skillet on medium heat. Cook until the veggies have softened (approx. 3-4 minutes).

Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way. Once the bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aside.

Fill The Pie Crust

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom and sides of the crust in several place with the tines of a fork. Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

After the bacon, add the cooked veggies (green chiles, garlic, mushrooms, onions, and red bell peppers). Evenly distribute the bacon and veggies around the quiche.

In a large bowl or measuring cup, whisk together the egg filling for the quiche. Carefully pour the egg filling over the Southwestern bacon quiche. The egg filling for the quiche will come almost to the top of the crust. Do not stir.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around- be slow and careful getting the quiche into the oven. Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

When done, the filling should be set in the middle, and the Southwestern bacon quiche should be golden brown on top. The filling will have puffed up considerably while baking. The top of the quiche will un-puff as it cools, and will settle a bit.

Transfer the hot Southwestern bacon quiche (still in the pie pan) to a wire rack to cool. Once it has cooled for about 15 minutes or more, it will slice and hold together better. Slice the Southwestern bacon quiche into 8 equal sized pieces, and serve! Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.

When ready to eat the refrigerated leftovers, simply place a slice on a microwaveable dish in the microwave, heat it up, and you’re good to go!

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!). This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

Have a wonderful day! With Thanksgiving and Christmas right around the corner, why not have a great meal (like this quiche) ready for you to enjoy before or after a busy day?

Looking For More QUICHE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several other absolutely delicious quiche recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: My brain. My hungry brain.

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Southwestern Bacon Quiche

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor!

Category: Breakfast

Cuisine: Southwestern

Keyword: Southwestern bacon quiche

Servings: 8 slices

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 unbaked deep dish pie crust
1 cup grated jack cheese
3 slices bacon (cooked crisp/ crumbled)
1/4 cup onion , chopped
3 large white mushrooms (roughly chopped)
1/4 cup red bell pepper (chopped)
2 Tablespoons diced green chiles (canned)
1/2 teaspoon minced garlic

For The Egg Filling

4 large eggs
2 cups heavy whipping cream
2 Tablespoons chunky salsa
3/4 teaspoon salt
1/4 teaspoon garlic powder

US Customary - Metric

Instructions

Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.
In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.
Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.
In a large bowl or measuring cup, whisk together the egg filling. Carefully pour egg filling over the quiche. It will come almost to the top of the crust.
Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking. The top of the quiche will un-puff as it cools, and will settle a bit.
Transfer the quiche (still in the pie pan) to a wire rack to cool. Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts

Southwestern Bacon Quiche

Amount Per Serving (1 slice)

Calories 468 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 20g125%

Cholesterol 192mg64%

Sodium 550mg24%

Potassium 188mg5%

Carbohydrates 16g5%

Protein 10g20%

Vitamin A 1285IU26%

Vitamin C 8.2mg10%

Calcium 165mg17%

Iron 1.3mg7%

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

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15
Nov
2018

Classic French Toast

categories: Breakfast

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It’s EASY to make classic french toast in about 10 minutes, using a few common ingredients! You’re gonna love this cinnamon flavored breakfast treat!

We LOVE French toast in our home! When I was growing up, it was always a big treat when my Mom would make classic french toast for our family. Usually we had cereal for breakfast, so it was only an occasional treat to enjoy this for our breakfast!

Classic French Toast is an incredibly EASY and quick breakfast to make! The recipe, as written, makes enough batter for three slices of French Toast. The ingredients are easily doubled or tripled, if cooking for more than one or two people.

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

A Very Brief History Of Classic French Toast

It’s interesting to note that although the French are given the applause for this dish (their name is in it, right?), the origins of classic French toast actually go back much further in history, even before France became a country!

Historic writings show that even back as far as the 5th century, the Roman Empire had a dish called “aliter dulcia”. Apparently the Romans would dip their stale bread into a milk mixture, and then fry it, with butter and oil. Even in medieval times, writings show that this type of “fried bread” was made to help reduce the amount of waste, due to stale bread.

French toast is called by many different names throughout the world. It is known as Spanish Toast, Nun’s Toast, German Toast, and in France they call it Pain Perdu. The popularity of this “Pain Perdu” (with eggs added in) spread through Europe and reached England in the 16th or 17th century and was given the name “French Toast”. The early settlers to America brought this dish with them from England, and now we have it here… Classic French Toast!

How To Make Classic French Toast

To make the batter for the French toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold the slices of bread). Whisk the ingredients together until they are fully blended.

Place a slice of the bread you are using (I used brioche) into the batter. Use a fork (or your fingers) to carefully flip the bread to the other side, to fully coat all sides with the batter. Once the bread is coated, lift bread from the batter. Let the excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

Cooking Classic French Toast

The classic French toast is then placed into a buttered, hot skillet on medium heat. Once the French toast is in the skillet, lightly sprinkle the top of each piece with additional cinnamon.

Spoon any of the remaining egg batter onto the top of each piece of French toast. I use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

Cook until the bottom of the bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for another couple minutes until fully browned.

Serving Classic French Toast

Once the French toast is fully cooked through and nice and browned, remove the slices from the skillet and transfer to a serving plate. Butter each piece if desired. To serve, I usually drizzle pancake syrup on top, and then add sifted powdered sugar, to finish..

Using Other Breads For This Recipe

I’ve also made classic Trench toast using some of the Miracle Bread (a French bread loaf), made from scratch. The miracle bread classic French toast is shown in the photo below. French bread makes wonderful French Toast! Go figure!

I hope you will give this classic French toast a try. It has a bit more cinnamon than is typical, and we think the flavor is exceptional, because of it! If you enjoy this breakfast, be sure to check out my recipes for Baked Eggnog French Toast, Blueberry French Toast Cups, and Triple Berry French Toast Cups!

Thanks for taking the time to visit this website today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a fantastic day!

Looking For MORE Breakfast Recipes?

Here are a few favorite breakfast recipes. These and ALL of my recipes can be found in the Recipe Index at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Classic French Toast

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: french toast

Servings: 3 (total of 3 slices)

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For French Toast Batter:

2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 Tablespoons milk

For French Toast:

1 teaspoon butter (for skillet)
3 slices brioche bread (or bread of choice)
1/4 teaspoon cinnamon (for sprinkling)
powdered sugar (optional-for serving)
pancake syrup (optional-for serving)

US Customary - Metric

Instructions

To make the batter for french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold a slice of bread). Whisk ingredients together until they are fully blended.
Place a slice of the bread into the egg batter. Use a fork and carefully turn the bread to the other side, to coat all sides with the batter. Once the bread is coated, let excess batter drip back into the bowl before placing the soaked bread in a hot skillet.
Melt butter in a large skillet on medium heat. Place french toast into the buttered, hot skillet. Lightly sprinkle the top of each piece with additional cinnamon. Spoon any of the remaining egg batter onto the top of each piece of classic french toast. Use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.
Cook french toast until the bottom of bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for a couple minutes until fully browned.
Once the french toast is fully cooked through and browned, remove slices from the skillet and transfer to a serving plate. Butter the french toast, if desired. To serve, sift powdered sugar over the top, then drizzle pancake syrup on top. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or pancake syrup (amount used can vary per person). Calculation was based on the use of brioche bread. Different breads will have different caloric calculations.

Nutrition Facts

Classic French Toast

Amount Per Serving (1 slice (w/out syrup/pwdr sugar))

Calories 231 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 190mg63%

Sodium 232mg10%

Potassium 85mg2%

Carbohydrates 18g6%

Sugar 1g1%

Protein 9g18%

Vitamin A 570IU11%

Calcium 73mg7%

Iron 0.9mg5%

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

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09
Nov
2018

Pumpkin Chocolate Chip Muffins

categories: Breads, Breakfast, Muffins

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Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Fall is here and pumpkins are everywhere you look! I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins. This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it. There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips. The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

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

How To Make Pumpkin Chocolate Chip Muffins

The first thing to do is preheat your oven to 400°F. While the oven is preheating, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats). Add this dry mixture to the pumpkin batter in bowl. Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

Add chocolate chips, then fold them into batter.

Evenly divide filling into prepared paper muffin liners in pan. The batter will almost come to the top of the liners. Sprinkle the top of each muffin with a few more chocolate chips.

Time To Bake The Pumpkin Chocolate Chip Muffins

Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes. To test for doneness, insert a toothpick into center of a muffin. If the toothpick comes out clean, the muffins are done.

Time to EAT!

Remove the muffin pan from oven. Carefully lift out pumpkin chocolate chip muffins, and transfer them to a wire rack to cool.

Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container. Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down. The muffins are filled with flavor (and chocolate chips!).

I hope you enjoy these easy to prepare muffins! Each muffin, when prepared as written, have a total of approximately 154 calories. That’s pretty low in calories for such a great tasting muffin! Hope you enjoy these muffins…Have a GREAT day!

If You Enjoyed These Muffins, Read On!

We love muffins! Be sure and check out my other muffin recipes in the Recipe Index (at the top of the page). There are many delicious muffin recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original Recipe Source: https://buildyourbite.com/skinny-pumpkin-chocolate-chip-muffins/

0 from 0 votes

Pumpkin Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Category: Breakfast, Snacks

Cuisine: American

Keyword: pumpkin chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup nonfat Greek plain yogurt
1 cup canned pumpkin puree
1/3 cup brown sugar
2 eggs
1 Tablespoon vanilla extract
1¼ cups all purpose flour (or whole wheat flour)
1/2 cup old fashioned rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chocolate chips (reg. or mini)

US Customary - Metric

Instructions

Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.
Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.
In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda). Add to pumpkin batter in bowl. Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.
Evenly divide filling into prepared paper muffin liners. Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.
Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

Recipe Notes

Caloric calculation was based on using all purpose flour (versus whole wheat).

Nutrition Facts

Pumpkin Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 154 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 97mg4%

Potassium 147mg4%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 3235IU65%

Vitamin C 0.8mg1%

Calcium 64mg6%

Iron 1.4mg8%

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

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19
Oct
2018

Apple Cider Bundt Cake

categories: Breakfast, Cakes, Desserts

2.8K Shares

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You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating? Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!). The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

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

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier! Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith). Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Bake The Apple Cider Bundt Cake

Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

While the cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. You will use these to top the apple cider bundt cake, once it is removed from pan.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips. Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Time To Eat!

The cake cuts very easily, once cool. Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake! Grab your fork – this coffeecake is DELICIOUS!

We truly enjoyed this apple cider bundt cake! The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

Interested In More Recipes?

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Original Recipe Source: https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

0 from 0 votes

Apple Cider Bundt Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Category: Breakfast, Dessert

Cuisine: American

Keyword: apple cider bundt cake

Servings: 12

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake:

1 box yellow cake mix
3/4 cup apple cider
4 eggs
1/2 cup butter , melted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)

For Topping:

3 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples. Add the shredded apple to the batter. Stir well, to fully combine.
Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly.
While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.
After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.
Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.
Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts

Apple Cider Bundt Cake

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 82mg27%

Sodium 427mg19%

Potassium 66mg2%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 108mg11%

Iron 1.2mg7%

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

Here’s one more to pin on your Pinterest boards!