The Grateful Girl Cooks!

06
Jun
2014

Strawberry Smoothie

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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 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”.

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!

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 (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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.
Pour into 2 large glasses and serve!
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.

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05
Jun
2014

Just a Little Seed – Garden Musings

categories: From Our Veggie Garden

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I’m always amazed how much great food you can grow from a relatively small amount of inexpensive seeds.

The photo shown above is one morning’s pickings from last August. I absolutely am aware that my little backyard urban raised bed garden is pitifully small, when compared to most people’s gardens. But that’s just it…I try not to compare. This is my little piece of heaven on earth in my own urban backyard. I am so grateful and amazed by what can be produced in such a small area. What we can grow in containers and in small raised beds is MORE THAN ENOUGH, and I am delighted to be able to provide healthy, nourishing homegrown food for my family AND share some of the excess with our friends and neighbors.

This year (2014), I planted my veggie seeds in late April and early May (Pacific Northwest has a shorter growing season), and I am loving watching those little seeds buried in the soil come alive! This year’s garden has: kale, rainbow chard, romaine lettuce, spinach, red leaf lettuce, arugula, oak leaf lettuce, flat leaf parsley, basil, regular parsley, pickling cucumbers, cilantro, red onions, walla walla onions, garlic, leeks, chives, dill, parisian carrots, pole beans, bush beans, dover half carrots, rainbow carrots, peas, sugar snap peas, san marzano tomatoes, roma tomatoes, yellow pear tomatoes, striped heirloom tomatoes, sweet million cherry tomatoes, oregon stupice tomatoes, jalapenos, red peppers, tomatillos, broccoli, peppermint, lemon balm, zucchini, yellow squash, pattypan squash, thyme, sage, oregano, along with perennial rhubarb, strawberries and 2 blueberry bushes. I’m sure I will stay very busy this summer!

It’s exciting to see how our little garden is progressing! (I call it JB’s Garden of Eatin’). We’ve already been enjoying the early bloomers like lettuce, chard and spinach (had a huge spinach salad last night from our garden!), and in another month or so, it will be all I can do to keep up with it all! I CAN’T WAIT! Here’s a few pics of the garden beds, right after the seeds germinated, and after about a month to a month and a half after being planted.There’s been a LOT of growth, and for that I am grateful! Lots of sunshine helps, also! The amount of food produced will far outweigh my investment (for seed packets and tomato plants) over and over!!!! I will try and post updates as the summer goes by, but for now…I’m off to my backyard produce department to water the “goods”. Hope you will get outside and grow some food, also!

04
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!

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).

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!

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 (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original Recipe Source: Unknown

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0 from 0 votes

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

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.
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.
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.
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.

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31
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!

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!).

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!

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!

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.

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?

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!

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

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0 from 0 votes

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

In a medium sized bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt).
Whisk the milk and yogurt into the dry ingredients. Whisk until batter is smooth and no lumps are present.
Stir in the melted butter, egg and vanilla. Mix until well incorporated.
Heat a skillet or electric griddle to 275 degrees (a low temp for cooking pancakes)
Lightly spray or butter the griddle or skillet.
Pour pancake batter in 1/3 cup increments onto hot griddle. Spread a bit to create the size pancake you want.
Sprinkle blueberries on top of each pancake.
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".
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.

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30
May
2014

Tonkatsu Pork

categories: Asian, Main Dishes, Pork

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Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Did you say Tankatsu Pork…huh? Never heard of it before. Well, I had never heard of it, until I saw a recipe for it while searching the internet for pork recipes.

Wikipedia describes Tonkatsu Pork as a “Japanese food, which consists of a breaded deep-fried pork cutlet, which originated in Japan in the 19th century.” It was originally called Katsu, and is believed to have been served for the first time at the Regatei Restaurant in Tokyo in 1899. At the time it was thought of as the Japanese version of fine European cuisine.

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

So What Is Tonkatsu Pork ?

Basically, Tonkatsu Pork is a thin pork cutlet, seasoned, and fried with a Panko crumb coating. The panko crumbs give the cutlet a wonderfully crunchy texture. It is ridiculously easy to prepare, and tastes really good.

This entree is really not hard at all to make, and I must say, the pork was wonderful! I served it with a side dish of Orzo With Parmesan, which is a great tasting side dish! This recipe would also be good served with homemade rice pilaf! I sure hope you will give this recipe for tonkatsu pork a try! I really do think you will enjoy it. Have a great day!

Looking For More PORK Recipes?

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

Interested In More Recipes?

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!
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Recipe Adapted From: http://www.lifesambrosia.com/2010/10/tonkatsu-pork-recipe.html

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0 from 0 votes

Tonkatsu Pork

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Category: Entree

Cuisine: Japanese

Keyword: tonkatsu pork

Servings: 4 servings

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless pork cutlets (or boneless chops, pounded to 1 1/4 " thick)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg , beaten
1 1/2 cups Panko bread crumbs
1 Tablespoon Vegetable or Canola oil , plus more, for frying

US Customary - Metric

Instructions

Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)
Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.
Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.
Mix the rest of the salt and pepper in with the Panko crumbs.
Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.
Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.
When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.
When fully cooked, remove from heat, and serve. Enjoy!

Nutrition Facts

Tonkatsu Pork

Amount Per Serving (1 serving)

Calories 363 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 129mg43%

Sodium 827mg36%

Potassium 594mg17%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 1g1%

Protein 36g72%

Vitamin A 60IU1%

Calcium 54mg5%

Iron 2.7mg15%

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

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28
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!

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!

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?

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?

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, plus instructions for making oats on the back of bag.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

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

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

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26
May
2014

Mom’s Chocolate Buttercream Frosting

categories: Cakes, Chocolate, Desserts

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It’s easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

I love to bake cakes and cupcakes…this is hands down my favorite frosting! This chocolate buttercream frosting is wonderfully creamy and delicious, and is easy to make from scratch!

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

Chocolate Buttercream Frosting Just Like My Mom Made It!

When I was growing up, one of our family’s favorite desserts was when my Mom would go into our kitchen after dinner and whip up a “from scratch” chocolate cake.

She would frost it with her creamy chocolate buttercream frosting, and we would dig in! Well, this is her recipe for the frosting.

Make The Frosting

Making the chocolate buttercream frosting is simply a matter of melting butter. Once it’s melted, you add other ingredients (cocoa powder, powdered sugar, salt, vanilla, etc.).

Stir or beat until it becomes a nice, chocolate frosting! It’s a CINCH to make, and you can thicken it by adding a bit more powdered sugar, if desired!

Many Uses For Chocolate Buttercream Frosting

I’ve made it many times over the years when I need an easy chocolate buttercream frosting to cover a cake, brownies or cupcakes!

It’s always more tasty and inexpensive when you make it from scratch with a few common ingredients (probably already in your pantry).

The recipe makes enough to cover a bunch of cupcakes, a 13×9 sheet cake, or a two layer cake. It is full of chocolate flavor, very creamy and delicious! Hope you enjoy it!

If you enjoy homemade cake frosting, be sure to check out my recipes for Coconut Pecan Frosting, Grandma’s Fluffy White Frosting, and The Best Brownie Frosting.

Looking For More CHOCOLATE DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy chocolate dessert recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: My Mom

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0 from 0 votes

Mom's Chocolate Buttercream Frosting

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

Category: Dessert

Cuisine: American

Keyword: chocolate buttercream frosting

Servings: 24 Enough for 24 cupcakes or one layer cake

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter
4 Tablespoons cocoa powder
1 dash salt
1 teaspoon vanilla extract
12 ounces powdered sugar (3/4 of a 16 oz. box)
1/4 cup milk plus more if needed

US Customary - Metric

Instructions

Place butter in a small saucepan over low heat and heat until melted. Remove pan from heat.
Add cocoa powder to melted butter and mix until combined. Add salt, vanilla, and milk; mix well.
Slowly add the powdered sugar; beat until thoroughly combined. If the frosting is too thin for your liking, add additional powdered sugar (a little at a time). If frosting is too thick, add a little bit of milk (a little at a time).
Frost cake or cupcakes and enjoy!

Recipe Notes

Recipe Source: My Mom

Nutrition Facts

Mom's Chocolate Buttercream Frosting

Amount Per Serving (1 (frosting for one cupcake)

Calories 84 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 7mg2%

Sodium 28mg1%

Potassium 16mg0%

Carbohydrates 14g5%

Sugar 14g16%

Vitamin A 90IU2%

Calcium 5mg1%

Iron 0.1mg1%

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

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24
May
2014

Rocky Road Ice Cream

categories: Chocolate, Desserts, Ice Cream/Frozen Treats

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Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Who wants some Rocky Road Ice Cream? This yummy ice cream is a personal favorite of mine. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop of this ice cream, if offered! Today I want to share a wonderful recipe for homemade rocky road ice cream. It tastes wonderful, and is easy to prepare.

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

Time For Homemade Ice Cream

As the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night!

I get inspired to drag out my trusty, beloved Cuisinart ice cream maker and get busy in the kitchen! It’s been fun making ice cream using this machine, because you do not need rock salt OR ice to freeze the ice cream. EASY PEASY!

Why I LOVE Rocky Road Ice Cream!

I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”. The recipe sounded pretty “spot on”, so I decided to give it a try, and now it is one of my favorite homemade ice creams! Rocky road ice cream is a chocolate based ice cream, packed full of marshmallows, chocolate chips and pecans. Because of those yummy ingredients, it’s a real taste treat!

How Much Rocky Road Ice Cream Will This Recipe Make?

The original rocky road ice cream recipe makes just over 4 quarts (using a standard sized ice cream maker). Those are the ingredient quantities I have listed here in the printable recipe below.

When I made this rocky road ice cream, I simply halved the recipe to work in my smaller indoor ice cream maker. If you want to make the full recipe, simply refrigerate the extra until ready to freeze another batch later in the day or the next day!

Hope you enjoy making some great homemade ice cream this summer! It’s very simple to make, and is always a big hit with everyone who tries it! Have a great day, friends. Make it a GOOD one! Please come back soon for more delicious recipes.

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Rocky Road Ice Cream

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Category: Ice Cream

Cuisine: American

Keyword: rocky road ice cream

Servings: 32 servings (4 quarts total)

Calories Per Serving: 407 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups whole milk
3 cups half and half
9 ounces semi-sweet chocolate , chopped
2.75 cups granulated sugar
3/4 teaspoon salt
6 cups heavy whipping cream
1,5 cups miniature marshmallows
1.5 cups miniature semi-sweet chocolate chips
1 cup chopped pecans
6 teaspoons vanilla extract

US Customary - Metric

Instructions

Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
Remove pan from heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes. When the ice cream mixture has cooled completely, pour it into a large bowl.
Stir in the remaining ingredients. (Note: If using a smaller Cuisinart like mine, add the remaining ingredients in during the last 5 minutes of freezing time!). Cover bowl and refrigerate for at least 30 minutes (you want it cold!)
When ready to make the ice cream, fill the cylinder of your machine 2/3 full. Freeze, according to the manufacturer's instructions for your ice cream maker. If you need to make this in two batches, cover bowl and refrigerate until you are ready to freeze.
Once the ice cream has frozen, transfer it to a freezer container. Ice cream will need to "ripen" and firm up in your freezer for 2-4 hours before serving.

Nutrition Facts

Rocky Road Ice Cream

Amount Per Serving (1 (1/2 cup per serving))

Calories 407 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g100%

Cholesterol 72mg24%

Sodium 94mg4%

Potassium 216mg6%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 26g29%

Protein 3g6%

Vitamin A 785IU16%

Vitamin C 0.5mg1%

Calcium 93mg9%

Iron 1.3mg7%

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

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22
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!

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!

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!).

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!

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?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

Preheat the oven to 375 degrees.
Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
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.
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.
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.
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.

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20
May
2014

Copycat Mocha Frappucino

categories: Beverages, Copycat Recipes

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Make your own version of a famous coffeehouse’s cold, creamy mocha beverage, with this simple and delicious Copycat Mocha Frappucino recipe!

I own five or six books by author Todd Wilbur in his series called “Top Secret Recipes”. They are such fun books in which to find some great “copycat” recipes.

It’s a great way to fix a “very close to the original” (but for a fraction of the price) clone of a favorite food at home. This copycat mocha frappucino is one of those recipes found on his website.

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

Why Not Make A Copycat Mocha Frappucino At Home?

Made popular by the famous coffee chain that seems to be on every corner, these chilled coffee beverages (the bottled version you find in grocery stores) can really add up ($$) if you purchase them often.

Well, now you can make a copycat mocha frappucino at home, so you can grab one on the way out the door without having to make an extra stop on the way to work or a kid’s baseball game (and for a fraction of the cost!)

We don’t buy these very often at all, but when we do, this is my favorite. So naturally, I was curious to try making these at home. This is the copycat recipe for the bottled version you find in the stores.

They are very easy to make (and if helps if you happen to have a few extra bottles left over to package this in…I saved a few for this very purpose!)

Making This Coffee Drink

The copycat recipe calls for Natural Fruit Pectin (don’t let that scare you off), which is a fruit thickener, commonly used when making jam. It actually acts as a thickening agent in this recipe. I used it, but the original author of the recipe states that you don’t have to use it, if you don’t care about duplicating the texture.

The recipe also calls for espresso, but you can “fake it” with the easy to follow tip (found in the notes section of the recipe) and make your own. This is what I did, using the very easy instructions.

The recipe, as written, makes 24 ounces, but can easily be doubled. Hope you enjoy this cold, creamy, mocha coffee beverage (how’s that for a description)!

Thank you for stopping by. I hope you have the opportunity to make a delicious copycat mocha frappucino for yourself or for someone you love. Have a great day, and come back soon.

Looking For More BEVERAGE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of beverage recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Original Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Copycat Mocha Frappucino

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make your own copycat version of a famous coffeehouse's cold, creamy mocha beverage, with this simple and delicious recipe!

Category: Beverage

Cuisine: American

Keyword: copycat mocha frappucino

Servings: 3 (makes 24 ounces total)

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup fresh espresso (see Notes below for how to create your own)
2 1/2 cups lo-fat milk (2 percent)
1/4 cup granulated sugar
1 Tablespoon dry pectin
1/4 teaspoon cocoa powder

US Customary - Metric

Instructions

Make the espresso. In a large bowl add the sugar, dry pectin and cocoa powder to the hot espresso and stir or whisk well until completely incorporated. Chill mixture.
When espresso mixture is completely chilled, add the milk; stir until combined.
Pour mixture into a serving pitcher or individual bottles, and refrigerate. Serve cold.

Recipe Notes

**How to make copycat espresso to use in this recipe**
Use 1/3 cup ground coffee and 1 cup of water in your drip coffee maker. Brew this once, then run it through again, using the same grounds. (this will make approx. 1/2 cup espresso needed). **Run a pot of water through coffeemaker when done, to clean machine.

NOTE: Original Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

Nutrition Facts

Copycat Mocha Frappucino

Amount Per Serving (1 (8 oz. portion))

Calories 163 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 9mg3%

Sodium 97mg4%

Potassium 295mg8%

Carbohydrates 31g10%

Sugar 26g29%

Protein 6g12%

Vitamin A 385IU8%

Calcium 246mg25%

Iron 0.1mg1%

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

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