Jan
2014

New York Style Blueberry Bagels DIY

categories: Bagels, Breads, Breakfast
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It’s easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
I love bagels, especially these authentic, made from scratch New York Style Blueberry Bagels. I love them plain or toasted, with cream cheese! My husband also loves a good bagel, and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.

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

Making Bagels From Scratch Is Economical!

Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen. That way I would know what was in them, and in the long run, it would be a lot cheaper than buying them at a coffee house or grocery store.

I’ve Made Several Bagel Varieties Over the Years

The first bagels I made were cranberry-orange and they were amazing (and not nearly as hard to make as I had imagined). Next came the jalapeno cheddar bagels, cinnamon crunch bagels, gingerbread bagels, and everything bagels… all with good results!

Trust me… these blueberry bagels are absolutely amazing! If you like bagels, AND you like blueberries, you really should try this recipe!

Look at these beautiful Oregon blueberries in the photo below! I picked almost 20 pounds of blueberries this past summer at a local U-Pick farm, so my freezer always seems to have bags full of frozen blueberries! I used fresh for this recipe, but either fresh OR frozen blueberries will work in this recipe.

Fresh picked blueberries used to make bagels

Is It Hard To Make New York Style Blueberry Bagels?

Honestly, NO. These NY style blueberry bagels are fairly easy to make, and there are a few steps to follow. But… the end result is creating bagels that are chewy, delicious, and bursting with blueberries! The only real thing you need to have is patience to wait for the dough to rise!

That waiting time for the dough to rise is truly the only hard part of making them. Don’t worry if the dough looks a little bit purple. That’s just from a little of the blueberry juice mixing into the dough… it’s all good!

Blueberry bagel dough on lightly floured surface

Dough for NY style blueberry bagels is formed into their distinctive circular shapes. Now they are ready to boil! Boiling them before baking helps ensure a chewy, authentic textured bagel!

Dough formed into 8 bagel shapes on floured surfaceBoil First Then Bake

True NY style blueberry bagels are boiled before they are baked.  This two step process gives them their nice, traditional chewy texture! It is one extra authentic step you will be glad you took!

Look at those gorgeous blueberry bagels boiling away in a big pot of water below. It sort of looks like a blueberry bagel jacuzzi, don’t ya think? They are only boiled for 3-4 minutes, so this extra step doesn’t take too long!

Blueberry bagels cooking in boiling water in pan

The bagels are boiled in batches in a LARGE pot of water, until all of them have been boiled.  Once the NY style blueberry bagels have been boiled, they are drained, just prior to baking.

Blueberry bagels, draining on baking sheet after boiling, just prior to baking.

Bake The New York Style Blueberry Bagels, Then Enjoy!

The blueberry bagels are baked at 425° F. for approximately 20 minutes. When done, the bagels will have risen, are baked all the way through, and are wonderfully golden brown on the outside. Bagels are then transferred to a wire rack to slightly cool, then served!

Voila! Here’s one of the hot, chewy New York Style Blueberry Bagels, fresh out of the oven! All that is left to do is slice it in half, toast it (if that’s how you like ’em), spread some cream cheese on it, and EAT IT! So good!

New York style blueberry bagels after baking, on wire rack

Trust me…if I can make delicious NY style blueberry bagels, so can YOU! Toast one, grab some cream cheese to spread on it, throw on a pot of coffee or tea… and ENJOY one of these delicious blueberry bagels! I love the crispy outside, combined with the chewy goodness on the inside. It tastes like an authentic New York-style bagel should! The blueberry bagels also freeze very well, which is an added bonus!

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Have a GREAT day, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

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

 
Author's signature
 
Recipe Source: http://www.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475  

↓↓ PRINTABLE RECIPE BELOW ↓↓

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New York Style Blueberry Bagels DIY
Prep Time
30 mins
Cook Time
20 mins
INACTIVE Prep Time (dough rising)
2 hrs
Total Time
2 hrs 50 mins
 
It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
Category: Breakfast
Cuisine: American
Keyword: blueberry bagels
Servings: 8 servings
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (0.25 ounce) package (envelope) active dry yeast (2¼ tsp.)
  • 2 Tablespoons sugar
  • 1 1/4 cups warm water (divided)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup blueberries tossed in additional 1/4 cup AP flour
US Customary - Metric
Instructions

  1. In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating yeast is "good" and "alive".

  2. In large bowl or bowl from a stand mixer, mix together salt and 3½ C. flour - making a "well" in the center of the flour. Add yeast mixture and remaining water to the flour mixture. Gently fold in blueberries that have been tossed in an additional ¼ cup of flour.

  3. Knead (either by hand or by using dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes). Don't worry when you see dough turning a bit purple...it's all "good".

  4. Cover dough with a dishtowel, set bowl in a warm place and let dough rise until doubled (about 1 ½ hours).

  5. Turn dough out onto lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). Divide dough into 8 balls (shape and pull edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form a bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let dough rest for 30 minutes.

  6. While dough rests, preheat oven to 425°F. and bring a large stockpot to a rolling boil. Boil bagels 2-3 at a time in boiling water for 3-4 minutes (make sure they float to the top at the end). Remove bagels from water. and place on an ungreased baking sheet, allowing bagels to drain a bit.

  7. Bake bagels on same baking sheet at 425°F. for 20-24 minutes, or until golden brown on top. When done, transfer bagels to a wire rack to cool, then ENJOY!

Nutrition Facts
New York Style Blueberry Bagels DIY
Amount Per Serving (1 bagel)
Calories 221
% Daily Value*
Sodium 437mg19%
Potassium 72mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 8mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

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Jan
2014

Southern Praline Sauce

categories: Desserts, Ice Cream/Frozen Treats, Sauces and Dressings
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Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!Southern Praline Sauce / The Grateful Girl Cooks! Delicious sauce to use as topping for ice cream or pound cake.

Today I want to share a recipe for a rich, delicious Southern Praline Sauce that is a perfect accompaniment for ice cream. I know this for a fact, based on personal experience with butter pecan, peach, and vanilla ice cream (someone has to do it)..

Each Fall, my Mom orders fresh picked pecans from Green Tree Pecan Co. (in Texas), and sends each of us (her three daughters) several bags of pecans. Talk about a great gift. I use so many pecans in my baking, and especially enjoy using them to make my Christmas goodies each year! I was able to use those pecans for this delicious praline sauce.

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

Pecans used to make Southern Praline Sauce (and other desserts!).

Southern Praline Sauce Tastes GREAT Over Ice Cream

My husband and I were invited to a friends home for dinner and dessert, and I brought the dessert. I made some delicious homemade peach ice cream and covered it with Southern praline sauce! Wow, it was delicious!

At this point, I might add that this Southern praline sauce is so good, you will be tempted to eat it right out of the jar with a spoon (again-.personal experience).Give it a try, and see what I mean, because this sauce is so amazingly tasty!

Southern praline sauce is served over homemade peach ice cream.

How To Make The Sauce

Lightly “toast” chopped pecans  in a large skillet, with butter. This ensures a delicious, buttery pecan taste, which in my humble opinion, is ALWAYS a great place to start!

Chopped pecans for sauce lightly toasting in skillet for Southern praline sauce.

Add more butter, evaporated milk, brown sugar, flour and corn syrup to the toasted and buttered pecans. After they have cooked for several minutes, evaporated milk is added to the sauce.

Cook until you are left with a thick, buttery sauce that is so good it will make your eyes roll up in your head! Okay-not really. Your eyes will definitely NOT roll up in your head, but it’s THAT good! Once the sauce has thickened and cooked, remove the VERY HOT sauce from the stove, and let it cool down some before using.

Thick and buttery, this praline sauce is a perfect topping for ice cream!

Time For Southern Praline Sauce!

This decadent sauce is also can be used as a wonderful little gift when packaged in a jar with a gift tag and a cute ribbon. Then you’ll have a homemade gift, made with love, from your kitchen to a friend or colleague. The Southern praline sauce can be served at room temperature or reheated slightly in a microwave.

Southern praline sauce is served over ice cream, with a cookie on the side!

I really hope you will consider making this decadent Southern praline sauce. It is very versatile and can be used on many different desserts such as pound cake, pies, topping for cheesecake, etc. The possibilities are practically endless!  Thanks for visiting, and have a great day!

Looking For More SAUCE Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Recipe Adapted From: http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/   

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Southern Praline Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!
Category: Dessert, Sauce
Cuisine: American
Keyword: Southern praline sauce
Servings: 24 servings (2 T. each) Total of 3 cups
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/4 cups chopped pecans
  • 7 Tablespoons butter (divided)
  • 1 1/2 cups brown sugar (I used dark brown sugar)
  • 3 Tablespoons flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk
US Customary - Metric
Instructions
  1. Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
  2. In another large saucepan or skillet, melt the remaining butter.
  3. Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
  4. Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
  5. Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
  6. This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
  7. Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!
Recipe Notes

**This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it, and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
**Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve.

Nutrition Facts
Southern Praline Sauce
Amount Per Serving (2 Tablespoons)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 47mg2%
Potassium 63mg2%
Carbohydrates 23g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!

 

 

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Jan
2014

Mexican Layer Dip

categories: Appetizers, Mexican / Southwestern
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Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!
Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer for football games, parties, New Years celebrations, birthdays, etc.!

Mexican Layer Dip is layers of refried beans, green chilis, tomatoes, two cheeses, olives, avocados, and creamy spicy sour cream. I mean, how could this NOT taste fantastic! It’s got all the good stuff we LOVE to eat!

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

We LOVE Mexican Layer Dip!

I’ve had this Mexican layer dip recipe on a little index card for over 30 years! Now I really don’t remember how or where I first received it, but I’ve made this countless times over the years. It is a family favorite!

This popular appetizer takes about 20 minutes to make, and then it’s refrigerated for about an hour OR until you’re ready to serve it!  It’s a winner recipe, and I’ve even made it the day before I want to serve it, with perfect results!

Our family loves this easy to assemble appetizer. Our oldest son even asked for a platter of this dip as part of his birthday present this past year.  What? Yes, that’s how good it is!

A pizza platter filled with the Mexican layer dip, ready to eat!

Prep the ingredients before you begin preparing the Mexican layer dip, then all you need to do is layer the ingredients in order! The dip is refrigerated for an hour after that! When you’re ready to serve, all that is left is to gobble it up with a handful of tortilla or corn chips! It’s so very easy – anyone can make this! Here’s how:

How To Prepare This Mexican Layer Dip, Step By Step

Spread a can of spicy (or regular) refried beans onto a large round serving platter or pizza pan, mashing it and spreading it out to cover almost the entire platter.

Refried beans are spread out onto a large round serving platter.

Stir together sour cream, mayonnaise and taco seasoning in a bowl until fully combined. Carefully spread this mixture out (using the back of a large spoon) to cover the refried bean layer. 

Sour cream, mayonnaise and taco seasoning are combined to make a spicy spread.The spicy sour cream mixture is spread over the top of the refried bean layer.

Now For The Creamy Avocado Layer

Peel and remove the seeds from three ripe avocados. Place the avocados in a bowl, and add fresh lemon juice. Mash with a fork until the avocados are fairly smooth in texture and the lemon juice has been incorporated. The lemon juice helps the avocados retain their pretty green color!

Dollop the avocado mixture over the sour cream layer, then carefully and gently spread the avocado layer to cover. Sprinkle the avocado layer evenly with sliced green onions.

Avocados mashed with lemon juice are spooned on top of sour cream mixture and spread out.Sliced green onions are sprinkled evenly on top of the avocado layer.

Okay… Let’s Layer The Remaining Ingredients!

Distribute the chopped tomatoes evenly on top of the green onions. After that, evenly add a layer of chopped green chilis.

Chopped tomatoes are layered on top of the green onion layer.Chopped green chilis are evenly sprinkled on top of the tomato layer.

Ready For The Final Layers

Sprinkle sliced black olives over the top of the tomatoes. The next layer to be added is grated Jack cheese, which is then followed by a final layer of grated Cheddar cheese. Be sure to evenly distribute the cheeses over the surface of the Mexican Layer Dip. If desired, add a garnish of fresh cilantro leaves, but that is totally OPTIONAL.

Cover the Mexican Layer Dip platter with plastic wrap, and refrigerate for at least one hour to let the flavors come together. You can also make this up the day before you want to serve it, too. How’s that for convenience?

Sliced black olives then grated jack cheese is sprinkled on top of the green chili layer..The final layer is grated cheddar cheese on top of the Mexican Layer Dip and a cilantro garnish.

Ready To Serve

I know you will love this Mexican Layer Dip. Isn’t it “pretty”? This is one appetizer that is perfect for scooping! Yum. Serve the Mexican Layer Dip with a big bag of tortilla chips (or corn chips), and watch how fast it disappears. Just wait till you TASTE it!

Mexican Layer Dip is always a family or party favorite appetizer, and it’s fun to watch everyone huddled around it, scooping this delicious dip up as fast as they can! It is wonderful!

Mexican Layer Dip is chilled and is ready to serve with tortilla chips for dipping!

I hope you enjoy this classic layered dip appetizer! We sure do. Thanks for taking time from your busy day to stop by this website today. Have a great day, and please come back again soon, for more family-friendly recipes.

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite appetizers include:

Interested In More Recipes?

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

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

Author's signatureRecipe source: Unknown (had this recipe on an index card for over 30 years)

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Mexican Layer Dip
Prep Time
20 mins
Cook Time
0 mins
Refrigeration (inactive time)
1 hr
Total Time
1 hr 20 mins
 

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!

Category: Appetizer
Cuisine: Mexican
Keyword: Mexican layer dip
Servings: 12
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces spicy fat-free refried beans (1 can) (can use regular, too)
  • 6 Tablespoons sour cream
  • 4 Tablespoons mayonnaise
  • 1 ounce taco seasoning mix (1 envelope pkg.) (or use your own mix ☺)
  • 3 medium avocados peeled/pits removed
  • 2 teaspoons fresh lemon juice
  • 3 stems green onions , chopped (green and white parts)
  • 4.5 ounces diced green chiles (small can), drained
  • 1 large tomato or 2 Roma tomatoes , chopped
  • 2.25 ounces chopped black olives (small can), drained
  • 1 cup jack cheese , grated
  • 1 cup cheddar cheese , grated
  • Tortilla chips (or corn chips), for serving
US Customary - Metric
Instructions

  1. Spread entire can of refried beans onto a large round serving platter or pizza pan, mashing it down as you spread it out, to cover platter or pan.

  2. In separate bowl, stir together sour cream, mayonnaise and taco seasoning. Spread this mixture on top of refried beans, to cover.

  3. Mash avocados with lemon juice in a bowl until fairly smooth. Drop avocado mixture by large spoonfuls on top of sour cream layer. Gently spread to cover.

  4. Add layer of sliced green onions.

    Add layer of diced green chiles.

    Add layer of chopped tomatoes.

    Add layer of black olives.

    Add layer of grated jack cheese.

    Top with layer of grated cheddar cheese.

  5. Cover platter with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and DIG IN! Serve this with tortilla or corn chips!

Recipe Notes

Caloric calculation does not include tortilla chips!

Nutrition Facts
Mexican Layer Dip
Amount Per Serving (1 (1/12th of total))
Calories 216 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 21mg7%
Sodium 699mg30%
Potassium 324mg9%
Carbohydrates 12g4%
Fiber 6g25%
Sugar 2g2%
Protein 8g16%
Vitamin A 679IU14%
Vitamin C 12mg15%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Layer Dip is the perfect party appetizer! Set out a platter of this layered dip with tortilla chips, & let the feeding frenzy begin!

 

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Jan
2014

Curried Zucchini Soup

categories: From Our Veggie Garden, Main Dishes, Soups, Vegetable Dishes
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Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It’s easy to make and very tasty!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

“Oh, man…this is soooo good” were the first words I said after tasting this Curried Zucchini Soup for the first time. Once again I had a bumper crop of zucchini having babies growing in my vegetable garden and I was ready to try another new recipe for zucchini. I found a recipe for curried zucchini soup, thought it sounded interesting, and so I tried it!

Quick, easy to fix, and absolutely full of flavor, I give this recipe a two spoons up! If you like the flavor of curry OR you have approximately 3,000 lbs. of zucchini growing in your garden (note: this might be a slight over-exaggeration), then I anticipate you will like this recipe.

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

What Is IN Curried Zucchini Soup?

Curried zucchini soup only has a few ingredients. It has a chicken stock base, but it is flavored with onion, zucchini, curry powder, salt, and is thickened with potato. For the potato called for in the recipe, you can use either small, diced potatoes or dried instant potatoes. It’s a VERY simple, but tasty soup!

Curried zucchini soup is easy to make. Once made, the soup is pureed slightly in a food processor or blender, which results in a creamy soup, with tiny pieces of zucchini still present to give it some “bite” in texture.

This curried zucchini soup recipe is also very easy on the budget ($), if that is a factor in your meal-planning. I grow zucchini in my garden, so I tend to have a lot of zucchini needing to be used each summer. This recipe is a great way to use up all those zucchini, by making curried zucchini soup!

Growing the zucchini used to make this curried zucchini soup.This recipe for curried zucchini soup serves 6 and is fantastic as a “leftover”, or “take to work” kind of soup. It reheats well in the microwave. The little pieces of zucchini give the soup a nice texture. 

Sure hope you enjoy this simple curried zucchini soup recipe. It is very unique and tastes great!  Have a wonderful day, and thank you for stopping by. I hope you come back again soon!

Looking For More SOUP Recipes?

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

Interested In More Recipes?

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

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

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

Author's signatureRecipe Source: http://www.kitchme.com/recipes/curried-zucchini-soup?invite=xyz-p

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Curried Zucchini Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!
Category: Soup
Cuisine: American
Keyword: curried zucchini soup
Servings: 6
Calories Per Serving: 148 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 TBSP extra virgin olive oil
  • 1 large. brown onion , halved, then thinly sliced
  • 1 Tablespoon curry powder
  • Salt , to taste
  • 4 small zucchini , halved length-wise, then cut into 1" slices
  • 1 quart chicken stock
  • 1/2 cup instant potatoes OR 2 small , cubed russet potatoes (To thicken soup- I add instant potatoes)
  • Pinch red pepper flakes
  • Croutons (used as a garnish, if desired)
US Customary - Metric
Instructions

  1. Heat oil in a large pot. Stir in the onions (and cubed russet potatoes, if using these). Season with curry powder, red pepper flakes, and salt. Cook and stir on medium heat until onion (and potatoes) are tender.

  2. Stir in the sliced zucchini, and cook till tender.

  3. Pour in the chicken stock and bring to a boil, then add the instant potatoes (if using). Cover and reduce heat to low. Simmer for approximately 20 minutes.

  4. Remove soup pot from heat. Use a hand mixer OR transfer in batches to a food processor or a blender, and blend till almost smooth. Transfer hot soup to serving bowls and garnish with croutons, if desired. Enjoy!

Nutrition Facts
Curried Zucchini Soup
Amount Per Serving (1 g)
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 242mg11%
Potassium 603mg17%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 270IU5%
Vitamin C 29.1mg35%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

 

 

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Jan
2014

Double Chocolate Zucchini Bread

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden
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Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there…zucchini!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

I recently found this very easy recipe for Double Chocolate Zucchini Bread on Pinterest.  That same day I made a couple loaves, and my husband and I loved it! Two forms of chocolate are used… cocoa powder and chocolate chips!

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

What To Do With A LOT Of Zucchini

I really enjoy growing my own vegetables in raised beds in our backyard. This past summer, my zucchini plants decided to become “over-achievers”. I had zucchini coming out of my ears (nice problem, huh?).

This prolific garden abundance (even after giving plenty to my family and neighbors), forced me to search for new creative ways to prepare it. I’ve made Curried Zucchini Soup, and Italian Stuffed Zucchini already. We love “regular” zucchini bread, but this CHOCOLATE zucchini bread? Get outta here… that sounds so GOOD!

Growing zucchini in our garden to be used for baking chocolate zucchini bread.

 

Solution – Make Double Chocolate Zucchini Bread!

This delicious chocolate zucchini bread was a perfect solution. The recipe is completely EASY to prepare, and the results were wonderful! Looks like I found a new way to utilize some of our home-grown zucchini!

I think the “hardest” part, if you can call it “hard” was grating the zucchini, since I made a couple loaves! That’s a LOT of grated zucchini from the garden being used to make loaves of this wonderful chocolate zucchini bread! But since it was going to a good cause, it was worth all the grating.

Grated zucchini used to make loaves of double chocolate zucchini bread.

This sweet chocolate zucchini bread is decadently rich and chocolaty, and you’d never know it has zucchini in it! That makes it perfect for hiding the veggies, for little ones with picky palates! I hope you will give it a try. The chocolate zucchini bread is easy to prepare, and is really quite delicious! Thanks for stopping by, and come back again soon.

Looking For More Sweet Bread Loaf Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few other family favorites include:

Interested In More Recipes?

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

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

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

Author's signature

Recipe Source: http://www.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Double Chocolate Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!
Category: Bread
Cuisine: American
Keyword: chocolate zucchini bread
Servings: 10 slices (1 loaf)
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 2/3 cups all-purpose flour
  • 2 cups shredded , unpeeled zucchini (gently pressed between paper towels to remove some moisture)
  • 1 cup semi-sweet chocolate chips
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees; lightly grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a large mixing bowl, beat together the eggs, honey, oil, sugar and vanilla.
  3. In separate bowl, whisk together the salt, baking powder, baking soda, cocoa and flour.
  4. Add flour mixture to the egg mixture, and stir well until combined.
  5. Stir in the zucchini and the chocolate chips.
  6. Pour batter into the prepared pan and bake for 65-75 minutes (oven temps vary), or until a toothpick inserted into the center of the loaf comes out clean. Remove pan from oven; transfer pan to a wire rack. Let cool for approx. 10-15 minutes before turning the bread out of the pan onto the rack. Cool bread completely before slicing. Enjoy!
Nutrition Facts
Double Chocolate Zucchini Bread
Amount Per Serving (1 slice)
Calories 374 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Cholesterol 33mg11%
Sodium 308mg13%
Potassium 285mg8%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 27g30%
Protein 5g10%
Vitamin A 105IU2%
Vitamin C 4.5mg5%
Calcium 45mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

 

 

 

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Jan
2014

Thai Chicken Linguini

categories: Asian, Chicken, Main Dishes, Pasta
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Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I have always loved the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry!

Let’s just say I was shocked to find out this entree has been removed from their menu as of 2014. Sadness prevailed… until I found this recipe, and began making it myself, at home!

I began a search to find a good copycat recipe and found a wonderful recipe posted by Amy, at “Sing For Your Supper” that was absolutely perfect.

Now I’ve made this dish many times since then, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish. This is such a delicious dish! Here’s how to make it.

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

Why NOT Make Thai Chicken Linguini At Home?

Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all!

You will need cooked chicken breasts, cooked linguini, julienned and blanched carrots, water chestnuts, cilantro and chopped peanuts (optional) for this dish.

These ingredients will be combined with a simple, flavor-packed peanut sauce before serving. Cilantro and chopped peanuts (optional) will garnish for each serving.

A portion of the Thai chicken linguini, garnished with cilantro and chopped peanuts.

Thai chicken linguini is very easy to make, the flavors and textures are magnificent, and any leftovers you may have are delicious when reheated.

Well, to be perfectly honest… you will ONLY have leftovers if you don’t polish all of it off in one sitting! Just sayin’.

Making The Creamy Peanut Sauce Is Easy!

The peanut sauce is made by combining the ingredients for the sauce in a small bowl. You simply stir the ingredients well, until the sauce becomes smooth and creamy.

Ingredients for the sauce are peanut butter, soy sauce, chili paste (or sriracha), brown sugar, lime juice, garlic, rice wine vinegar, ginger and sesame oil.

All ingredients for the peanut sauce are placed in a grey bowl and stirred to combine.Peanut sauce in grey bowl is beginning to become creamy by stirring ingredients.

Once the sauce is smooth and creamy, pour it over the hot cooked linguini, cooked chicken breast slices, julienned carrots, water chestnuts, and cilantro. Toss to combine.

The fully blended peanut sauce is smooth and creamy, in a grey bowl.

Grab some chopsticks or a fork and dig in! I really think you will love delicious Thai chicken linguini! It’s so good, and it’s hard to stop eating it, once you’ve started.

A dinner plate with Thai chicken linguini on it, ready to be eaten.

The creamy peanut sauce, chicken breast and the crunch of chopped peanuts, carrots and water chestnuts make this one wonderfully tasty meal.

I could spoon up the creamy peanut sauce and eat it all by itself, because it’s THAT good. Not that I’ve ever done that… wink, wink!

Hope you will give this Thai chicken linguini a try! The recipe makes 4 servings, and can easily be doubled, if necessary. Take care, may God bless you, and have a great day.

Looking For More CHICKEN AND PASTA 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 recipes featuring chicken AND pasta for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original Recipe Source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

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Thai Chicken Linguini
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

Category: Dinner, Entree
Cuisine: Thai
Keyword: thai chicken linguini
Servings: 4 servings
Calories Per Serving: 675 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the peanut sauce
  • 1 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
  • 2 TBSP brown sugar
  • 2 limes , juiced
  • 1/2 cup hot water
  • 1 clove of garlic , minced
  • 1 tsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1/2 tsp. sesame oil
For the pasta
  • 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
  • 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
  • 2 carrots , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
  • 1 handful chopped peanuts (optional, but GOOD , for garnish (if desired)
US Customary - Metric
Instructions

  1. Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.

  2. Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).

  3. Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.

  4. Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.

  5. Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!

Recipe Notes

Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.

Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.

Nutrition Facts
Thai Chicken Linguini
Amount Per Serving (1 serving)
Calories 675 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 36mg12%
Sodium 1017mg44%
Potassium 984mg28%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 16g18%
Protein 38g76%
Vitamin A 5144IU103%
Vitamin C 8mg10%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

 

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Jan
2014

Crostini with Figs, Gorgonzola, Honey and Walnuts

categories: Appetizers
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Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!
If you like the combination of sweet/salty/crunchy combined with a bit of tangy, then this  Crostini With Figs, Gorgonzola, Honey And Walnuts appetizer is for YOU!  The original recipe was created by Food Network celebrity Giada De Laurentis, and I think it is pretty tasty.

I served this crostini with figs appetizer when we had dinner guests this past summer. Toasted baguette slices are topped with creamy gorgonzola cheese and toasted walnuts, then baked and garnished with a fresh ripe fig slice and a drizzle of honey!

The crispy and creamy appetizers are full of flavor, and are very unique. Our dinner guests and my husband and I noshed on these yummy (and EASY) appetizers, while basking in the all-too rare Pacific Northwest sunshine out on our deck. The crostini with figs are a tasty little before dinner treat.

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

Prepare The Baguette Slices

Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake until the baguette slices are a golden color, about 8 minutes.

Each of the baguette slices are brushed with olive oil before baking.

Baguette slices are baked until crispy and golden brown.Bake The Crostini

Once the bread is toasted and crisp, mix together the gorgonzola cheese and toasted walnuts. Spread this mixture on the crisp baguette slices. Bake them for a few minutes until the cheese has melted. This will take about 6-8 minutes..

Serve The Crostini With Figs

Once baked, top each crostini with a thin slice of fig, then drizzled each crostini with honey, and serve! That’s it. See how easy the crostini with fig is to prepare and serve? Crostini with figs, gorgonzola and honey is really such a simple, flavorful appetizer.

The finished appetizers of crostini with figs are served, drizzled with honey.

These crostini with figs were a welcome departure from my “normal” go-to appetizers. I would definitely make them again. I sure hope you will give them a try! Have a great day.

Looking For More APPETIZER 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 appetizers for you to enjoy, including:

Interested In More Recipes?

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

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

Author's signatureRecipe Source: http://www.oprah.com/food/Crostini-with-Gorgonzola-Honey-and-Walnuts

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Crostini with Figs, Gorgonzola, Honey and Walnuts
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 

Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!

Category: Appetizer
Cuisine: American
Keyword: crostini with figs
Servings: 24
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 TBSP olive oil
  • 1 small, long baguette
  • 6 ounces creamy gorgonzola cheese , coarsely crumbled
  • 2/3 cup walnuts , toasted, coarsely chopped
  • 4 ripe figs , thinly sliced, crosswise (optional)
  • 3 TBSP honey
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees.
  2. Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake till baguette slices are a golden color, about 8 minutes. (You can also toast the slices a day ahead. Cool, then store them at room temperature in a covered container.)
  3. Toss the gorgonzola, along with the toasted walnuts (that have cooled to room temperature) in a small bowl. Spoon the cheese mixture onto the prepared baguette slices and press slightly to adhere.Return baguette slices to baking sheet. Bake in oven until the cheese melts (about 6-8 minutes).
  4. Arrange the warm crostini on a platter. Top each slice with a thin slice of fig. Drizzle with the honey and serve warm. Enjoy!
Nutrition Facts
Crostini with Figs, Gorgonzola, Honey and Walnuts
Amount Per Serving (1 crostini)
Calories 98 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 162mg7%
Potassium 63mg2%
Carbohydrates 9g3%
Sugar 3g3%
Protein 2g4%
Vitamin A 65IU1%
Vitamin C 0.2mg0%
Calcium 52mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!

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Jan
2014

Double Glazed Pumpkin Scones

categories: Breads, Breakfast, Copycat Recipes, Holidays!, Scones
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Fall is here, and it’s time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

I think you’re going to love these Double Glazed Pumpkin Scones! Our family sure loves them! The recipe (which I found online) is a copycat recipe of the classic Starbucks glazed pumpkin scones.

Easy and delicious, they are perfect for breakfast (or a quick afternoon treat with coffee or tea) any time of the year. HOWEVER… there’s something about Fall that screams “Bake these glazed PUMPKIN scones…now!”

The scones are glazed with a powdered sugar glaze once done, THEN they are glazed again with a spiced glaze. This spiced glaze, with cinnamon, ginger, nutmeg and cloves has all the warm flavors associated with Fall.

Here’s how to make these double glazed pumpkin scones.

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

Double Glazed Pumpkin Scones Are Perfect To Serve This Time Of Year

There’s just something about cool weather, warm jackets, fires in the fireplace, pumpkin, cinnamon, cloves and nutmeg that just “goes” together, right?

The traditional flavors of Fall are definitely present in these delicious scones! That’s why these double glazed PUMPKIN scones are perfect for this time of year!

Pumpkin glazed scones go perfect with Fall... pumpkins are everywhere!

Double Glazed Pumpkin Scones Are Delicious!

These scones are ridiculously delicious! They are NOT crumbly and dry, and that’s a good thing because there’s nothing worse than that in a scone. 

The pumpkin scones are flavored with cinnamon, nutmeg, ginger and cloves. These traditional spices combine to create the unique “Fall” pumpkin spice flavor featured in these scones.

Double glazed pumpkin scones on a white plate, ready to serve!
Get comfy on your couch or in front of a nice fire in the fireplace and enjoy every bite of these Fall inspired glazed pumpkin scones!

If you’ve never made scones before, no worries. They are very easy to make, and you will love the yummy results!

Double glazed pumpkin scones are ready to eat!

Scones, Scones… And More Scones!

I didn’t take a bunch of photos to document the process this time. If you’d like to see photos of the “basics” for making scones, you can see them in my recipe for Chocolate Chip Orange Scones.

I also have a LOTS of scone recipes listed in the Recipe Index, found at the top of each blog post. I’m confident there will be a scone recipe there you will enjoy! Here is a photo collage of several of them!

A collage of other scone recipes available on blog besides glazed pumpkin scones.

Hope you enjoy making these glazed pumpkin scones, and trust that you will enjoy them as much as we do. They’re so good!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a fantastic day!

Looking For More SCONE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great selection of scone recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Double-Glazed Pumpkin Scones / The Grateful Girl Cooks!Recipe Source: http://www.gonnawantseconds.com/2011/10/double-glazed-pumpkin-scones/

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Double-Glazed Pumpkin Scones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!
Category: Breakfast
Cuisine: American
Keyword: glazed pumpkin scones
Servings: 6 scones
Calories Per Serving: 503 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups flour
  • 7 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 6 Tablespoons cold , unsalted butter
  • 1/2 cup canned pumpkin
  • 3 Tablespoons half and half
  • 1 large egg
For powdered sugar glaze #1:
  • 1 cup + 1 TBSP powdered sugar
  • 2 Tablespoons milk
For spiced glaze #2:
  • 1 cup + 3 TBSP powdered sugar
  • 2 Tablespoons milk
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees. Lightly oil (or spray) a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry blender, or fork, (or just slightly pulse these ingredients in a food processor), cut the butter into the dry ingredients until mixture is crumbly and there are no obvious big chunks of butter. Set the bowl aside.
  2. In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold the wet ingredients into the dry ingredients. Mix together, and then form the dough into a ball.
  3. Pat out the dough onto a lightly floured surface and form into a circle, rolling or shaping it out to about 1 inch high and approx. 8 inches wide. Using a pizza cutter or a long, sharp knife (I'm a knife girl, myself), slice dough circle in half, width-wise, then equally cut each half into 3 pieces (just like cutting a pie, right?). You should end up with 6 scones. (*If you want some really small, light-bite scones: divide the dough ball in half and form two wedges, then cut as usual.)
  4. Bake scones at 425 degrees for 14-16 minutes on prepared baking sheet (*slightly less time if making the much smaller scones). Scones should begin to turn light brown. Remove from oven and place on a wire rack to cool. Add glaze after scones have cooled completely. Serves 6. Enjoy!
  5. To make Glaze #1 (plain glaze): Mix the powdered sugar and 2 TBSP milk till smooth. When scones have cooled, use a pastry brush to "paint" the glaze over the top of each scone. Let dry (harden) slightly.
  6. To make Glaze #2 (spiced glaze): Mix the ingredients for the spiced glaze together. Drizzle this thicker glaze over the plain glaze and allow the glaze to dry (harden) before serving (approx. 1 hour). It is easy to drizzle this glaze with a whisk (or a squirt bottle works fantastic!).
Recipe Notes

If you want smaller scones, there are 2 options. 1) Slice dough wedge into 8 wedges before baking, OR 2) Divide dough into 2 rounds, then cut each one into 6 small scones. If cooking the much smaller portions (option 2), remember to adjust baking time... they will take less time to bake.

Nutrition Facts
Double-Glazed Pumpkin Scones
Amount Per Serving (1 scone (1/6th of total))
Calories 503 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 283mg12%
Potassium 321mg9%
Carbohydrates 89g30%
Fiber 2g8%
Sugar 54g60%
Protein 6g12%
Vitamin A 3600IU72%
Vitamin C 0.8mg1%
Calcium 127mg13%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

 

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Jan
2014

Hummus

categories: Appetizers
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Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, or fresh vegetables.Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

True story…I hadn’t tried hummus until a few years ago. My sister-in-law is a vegan, and once she moved to the great Pacific Northwest, she would occasionally bring this dip and veggies as an appetizer to family gatherings, etc.

Since I am definitely NOT one to leave a good-looking appetizer untouched (snicker, snicker), I found myself loving the various flavors of store-bought hummus. 

I decided to try and make some myself. That way, I could know exactly what was in the food, and I figured if I made it myself it would be cheaper (in the long run) than buying it.

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

Where Does Hummus Come From?

Hummus comes from the Arabic word for chickpeas (garbanzo beans), and is typically garbanzo beans mixed with tahini paste, lemon juice and olive oil, plus various spices. It is commonly used as a dip or spread. I LOVE hummus served with with fresh vegetables for dipping!

If you enjoy “dippable” or “spreadable” appetizers, you might also enjoy my delicious recipe for Homemade Boursin Cheese or my Mom’s Famous Cream Cheese Ball. They are both ridiculously easy to make and taste incredible!

Anyways… back to the HUMMUS. I began searching for a tasty recipe to make and came across this one by TV chef, Ina Garten. The way I figured it was, if she was a caterer AND a famous cook/celebrity, surely she must do hummus “right”.

I tried her recipe and tweaked it just a bit to my liking and have made it ever since then, just like this!

Hummus can also be served with freshly baked pita bread
This classic dip tastes great served with veggies, pita chips, or warm homemade pitas (the recipe for Homemade Pitas (as seen in the photo above) is here on my blog: Pita Bread DIY.  

The best part? Making hummus is so EASY! If you have a food processor it is super easy to make, but can also be made, using a blender, if necessary.

Sure hope you will give this delicious hummus recipe a try… it’s amazing!

Hummus, with minced garlic and paprika garnish is ready to serve!

Sure hope you try this delicious hummus recipe. I’m sure you will like it as much as we do! It is an easy and delicious appetizer you’ll enjoy.

Thanks for stopping by, 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 APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful appetizer recipes to enjoy, including:

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Author's signatureRecipe Adapted From: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html

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Hummus
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

Category: Appetizer
Cuisine: Middle Eastern
Keyword: hummus
Servings: 8 servings
Calories Per Serving: 131 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 garlic cloves , minced (I use minced garlic, straight out of a jar)
  • 2 cups canned chickpeas (garbanzo beans), drained (liquid reserved)
  • 1 ½ teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup Tahini (sesame paste, can be found in most grocery stores or specialty stores)
  • 6 Tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 Tablespoons water (or reserved liquid from chickpeas)
  • 8 dashes hot sauce (I used a Louisiana-style hot sauce...your choice)
  • 2-3 Tablespoons olive oil (to drizzle into hummus)
To Garnish the Finished Hummus:
  • Additional olive oil (optional)
  • Paprika (optional)
  • Minced garlic (optional)
US Customary - Metric
Instructions
  1. Fit a food processor with steel blade. Add all ingredients (except olive oil and garnish ingredients) to processor and process until hummus is coarsely pureed. Then slowly drizzle in the 2-3 TBSP of olive oil a little at a time, until hummus reaches desired consistency (you may or may not have to add the entire amount). Taste for seasoning, and add more salt, etc. as desired.
  2. Before serving (either chilled or at room temp): I drizzle a small amount of olive oil over top, then sprinkle a touch of paprika, followed by additional minced garlic into the middle of the top of the hummus (you know...just to make it "pretty". Keep hummus refrigerated. That's it! Enjoy!
Recipe Notes

You can also purchase dried chickpeas (garbanzo beans) to use- I do this all the time. Put the equivalent of 2 cans of beans (yeah, I "guess-timate") in a bowl of water and let sit overnight (this slightly rehydrates them and begins softening them). Then place them in a saucepan filled with water and cook them for approx. one hour on medium-high, till tender. Then add to recipe and proceed with directions.

Recipe can also be processed in a blender, if a food processor is not available.

Nutrition Facts
Hummus
Amount Per Serving (1 serving)
Calories 131 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 502mg22%
Potassium 122mg3%
Carbohydrates 9g3%
Fiber 2g8%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

 

 

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Jan
2014

Sprinkle Bars

categories: Bar Cookies, Chocolate, Desserts, Holidays!
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Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!

These Sprinkle Bars are so delicious and easy to make, it’s ridiculous!  And talk about yummy…oh my goodness! Chewy, rich and decadent, they are the most requested Christmas treat at our house each year. Our family tradition at Christmas time is to have these scrumptious layered chocolate, coconut and pecan bar cookies around to munch on, and to give to our friends and neighbors.

This recipe for sprinkle bars was passed down to me from my Mom over 35 years ago. My Mom is the keeper of all things sacred, like this family favorite recipe. Where she got the original recipe is anyone’s guess. These addicting treats are also known as layer bars.

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

Why Are They Called Sprinkle Bars?

They get their name, because chocolate chips, nuts, and flaked coconut are sprinkled onto the buttery graham cracker crust, one layer at a time! Simple, right? After getting this EASY recipe from her, I’ve been making sprinkle bars every year for over 35 years! I guarantee they will not disappoint you! They are a definite Christmas tradition in our home!

The combination of flavors (HELLO chocolate, coconuts and pecans!) make this a very rich and delicious, chewy bar cookie on a buttery graham cracker crust.

A pan full of fresh baked sprinkle bars, ready to cut into pieces.
Sprinkle Bars Are Quick And Easy To Make

Sprinkle bars can be made (start to finish) in about 30 minutes, so as you can tell, they are very dangerous. Be very scared. I can hardly keep them around, once made, without my family gobbling them up!

A close up photo of several sprinkle bar cookies, ready to eat!Sometimes I put on pounds just looking at them. I’m including a photo of the last batch I made. My husband and sons absolutely LOVE Sprinkle Bars. However- I’m warning you, don’t sit and look too long at the photo! Get in your kitchen and make some of these chewy decadent bar cookies…stat!

A Christmas plate filled with sprinkle bars, ready to eat!

Another batch of sprinkle bars, cut, and ready to serve.

Variation With Colored Chocolate Chips For The Holidays

Look how cute the sprinkle bars are using red and green chocolate chips (great find at the grocery store!!!) Making them this way really adds some extra Christmas color, doesn’t it?

You can even use Christmas colored chocolate chips to make sprinkle bars!

Hope you will give these scrumptious dessert sprinkle bars a try. I’m confident you’re gonna LOVE them!  Thanks for stopping by, and I hope you will come back soon. Have a wonderful day!

Looking For More Bar Cookie Recipes?

You can find all of my bar cookie recipes in the Recipe Index, located at the top of the page. A few of our favorites include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: My Mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Sprinkle Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!
Category: Bar Cookies, Dessert
Cuisine: American
Keyword: sprinkle bars
Servings: 24
Calories Per Serving: 209 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup butter (1 stick)
  • 1 1/2 cups crushed graham cracker crumbs
  • 1 cup pecans or walnuts , chopped
  • 6 oz. semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 14 ounces canned condensed milk (make sure it is condensed milk, NOT evaporated milk)
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees. Place butter in a 9x13 pan; place pan in the oven while the oven preheats. This will melt the butter.

  2. Remove pan from oven once butter has melted and stir in, then pat down graham cracker crumbs, forming a bottom "crust". Sprinkle nuts over the top of the crumbs. Sprinkle the chocolate chips over the nuts. Sprinkle the coconut over the chocolate chips (see why we call them "sprinkle" bars?)

  3. Drizzle the entire can of condensed milk over the top (it will not completely cover the ingredients, but just make sure you cover as much of the pan of ingredients as possible by drizzling it...a spoon works well to do this).
  4. Bake at 350 degrees for 20-25 minutes or until light golden brown on top. Remove from oven to a wire rack. Let bars cool to room temperature. Cut into 24 bars and enjoy!
Nutrition Facts
Sprinkle Bars
Amount Per Serving (1 bar)
Calories 209 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 16mg5%
Sodium 91mg4%
Potassium 153mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 170IU3%
Vitamin C 0.6mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 
Here’s one more to pin on your Pinterest boards!Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!

Save

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