Archive of ‘Breads’ category

Easy Cheesy Garlic Crescent Rolls

What’s NOT to love about Easy Cheesy Garlic Crescent Rolls?  They are super easy to prepare, can be on the table in about 20 minutes, and they taste fantastic served on the side with meats, soups and salads!Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!
Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.

Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.  Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later).

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end).

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.  Brush the tops of the dough with the remaining butter/seasoning mixture. (I even sprinkled just a bit more mozzarella cheese on top)!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Serve rolls while they are warm… and enjoy!  They taste wonderful (and I bet you can’t stay out of them)!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

We really enjoyed these scrumptious rolls, and I LOVED how EASY they were to make!  The original recipe from Amanda at The Chunky Chef, was double this amount (16 rolls).  I cut the recipe in half (which is the way I wrote the recipe below), since we only needed 8 for our small family.

Sure hope you will give them a try.  They really are quite delicious!  Have a fantastic day, friends. God bless you!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Recipe Source:  https://www.thechunkychef.com/cheesy-garlic-crescent-rolls/

Easy Cheesy Garlic Crescent Rolls
 
Prep time
Cook time
Total time
 
These easy to prepare cheese-stuffed and Italian-seasoned crescent rolls will be a wonderful addition to any meal!
As Prepared By:
Recipe type: Side dish
Serves: 8 rolls
Ingredients
  • 1 (8 ounce) can refrigerated crescent rolls
  • 1 cup freshly grated mozzarella cheese OR 4 pieces string cheese (cut in half to make 2 short pieces)
  • 3 Tablespoons butter, melted
  • 3 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried basil
Directions
  1. Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.
  2. Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.
  3. Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later). Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end). Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.
  4. Brush the tops of the dough with the remaining butter/seasoning mixture. Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm! Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

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Blackberry Scones

Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones!Blackberry Scones / The Grateful Girl Cooks!
Blackberries grow wild all over the beautiful Pacific Northwest.  We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).  This summer we have a bumper crop of blackberries, free for the taking (I will cut the vines back AFTER I get all the blackberries we can handle!).  I’ve been picking berries every other day, and get about a quart of berries each time.  I’ve already used them to make  a Blackberry Cobbler, a Berry and Orange Spinach Salad, and  Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog.  For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking.  Here’s how to make them:

First, preheat your oven to 400 degrees F.  In a large bowl, whisk together the all purpose flour, baking powder and salt.  Cut up COLD butter into small chunks and add to flour mixture.  Use a pastry blender and cut the butter into the flour until the butter has been reduced to the size of small peas.  You can also do this in a food processor, if desired.  Add sugar, and stir to combine. Set aside.

Blackberry Scones / The Grateful Girl Cooks!

In a separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended.  Set aside.

Blackberry Scones / The Grateful Girl Cooks!

Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour.

Blackberry Scones / The Grateful Girl Cooks!

Pour the whisked whipping cream/egg mixture into the flour mixture.  Stir gently to mix. Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently.  Your dough will be fairly sticky.

Blackberry Scones / The Grateful Girl Cooks!

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.  Shape dough into an 8 inch circle using your clean hands.  The dough should be about 1½ inches high.  Cut into 8 wedges with a sharp knife or pizza cutter (I always use a pizza cutter- easy, and works like a charm!).

Place the scones onto an ungreased baking sheet in a circle.  I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).  Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are “set” in the middle.

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

When scones are finished baking, let them cool on the baking sheet for several minutes, then separate them and transfer to a wire rack to finish cooling.  That’s it!  I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

Thanks for taking time to look at this recipe!  I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!). Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!

Blackberry Scones / The Grateful Girl Cooks!

Recipe Adapted From:  http://birdsnestbites.com/blackberry-scones/

Blackberry Scones
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 7 Tablespoons COLD butter (almost a whole cube)
  • ¼ cup granulated sugar
  • ½ cup heavy whipping cream
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups FROZEN blackberries
Directions
  1. Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
  2. In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
  3. Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
  4. Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
  5. Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!

Here’s one more to pin on your Pinterest boards!Blackberry Scones / The Grateful Girl Cooks!

 

 

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Jalapeño Cheddar Bagels

Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
I’ve made several types of bagels in the past, like New York Style Blueberry, Cinnamon Crunch, Cranberry-Orange, Gingerbread, and Everything bagels.  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

When I made these, I did not document in photos the “how-to’s”, but if you wish to see how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels, to give you a good idea of the overall process.

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
The bagel dough is mixed, then rises, then is divided into balls of dough, formed into bagel shapes, boiled, and then baked until done, which results in a nice looking, chewy bagel, just the way a “good” bagel should be.  The addition of finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful flavor… add a dollop of cream cheese, and you’ve got yourself a bakery shop style bagel that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra!!!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
Golden brown on the outside, chewy on the inside…. YES, PLEASE!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

If you have a little time on your hands (since the dough has to rise for a while), this recipe is an economical way to make 8 great quality, delicious homemade bagels without ever having to leave your own home! Hope you will consider giving this recipe a try. You won’t regret it!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

Jalapeño Cheddar Bagels
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 8 bagels
Ingredients
  • 1 pkg. (envelope) active dry yeast
  • 2 Tablespoons granulated sugar
  • 1¼ cups warm water, divided
  • 3½ cups all-purpose flour
  • 1½ teaspoons salt
  • 3 medium jalapeño peppers, de-seeded and diced
  • 4 ounces sharp cheddar cheese, grated, divided
Directions
  1. In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and ¾ of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the 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. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot ¾ full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

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Cranberry Orange Loaf With Orange Icing

Recently I discovered a bag of fresh cranberries lurking in the refrigerator in our garage. They had been hiding in a drawer since Thanksgiving… oops! What an unexpected surprise! Thankfully they were still GOOD, so I used them to make a Cranberry Orange Loaf With Orange Icing! (Waste not, want not, right?)Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!
It sure was delicious to enjoy a slice of this flavor packed bread in the morning with a cup of coffee!  The tang from the cranberries paired well with the sweet orange icing… YUM!  The best part of all was just how easy this loaf of sweet bread was to prepare!  Here’s how:

In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to fully combine ingredients.  Add buttermilk and whisk to combine.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix!  Add cranberries and stir gently to incorporate them into batter.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Pour batter into a greased and floured 9×5 loaf pan.  Sprinkle the top of loaf with a few additional cranberries.  Bake in preheated 350 degree oven for approximately 65-70 minutes (mine took 65). **After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean.  Keep an eye on the bread, as oven temps vary considerably!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

When bread is done baking, remove aluminum foil “tent”, let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

While bread is cooling, prepare the orange icing by placing confectioner’s sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine ingredients.  If you wish the icing to be thicker, add more powdered sugar. Thinner? Add a tiny bit more orange juice, until it reaches desired icing consistency.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack. When bread is completely cooled down, evenly spread the icing over the loaf of bread. I like to take it all the way to the edges so it can run down the sides, as well. Having the wax paper, etc. under the rack allows for this and helps to make an EASY cleanup!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Once the icing has firmed up and the bread is completely at room temperature, it is ready to serve!  Slice a piece, pour a great cup of coffee or tea, and enjoy the amazing flavors in this delicious Cranberry Orange bread!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Hope you enjoy this delicious treat! The flavor combination is classic, and I trust you will find it to your liking.  Have a wonderful day.

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

Recipe Adapted From:  https://www.averiecooks.com/2015/11/cranberry-orange-bread-with-sweet-orange-glaze.html

Cranberry Orange Loaf With Orange Icing
 
Prep time
Cook time
Total time
 
The flavor combination of cranberries and oranges pair well in this delicious bread, which is topped with a sweet orange icing!
As Prepared By:
Recipe type: Bread
Serves: 1 loaf (9x5)
Ingredients
  • ½ cup buttermilk
  • 1 large egg
  • ½ cup vegetable oil (or canola)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 Tablespoon orange zest (from a LARGE orange)
  • ⅓ cup fresh squeezed orange juice
  • 2 teaspoons vanilla extract
  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups fresh cranberries (plus several more for garnishing loaf)
For Orange Icing:
  • 2 cups confectioner's sugar
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon orange zest
Directions
  1. Preheat oven to 350 degrees F. Generously grease and flour 9x5 loaf pan. Set aside.
  2. In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to combine ingredients. Add buttermilk; whisk to combine.
  3. Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix! Add cranberries; stir gently to incorporate them into batter.
  4. Pour batter into greased/ floured loaf pan. Sprinkle top of loaf with a few additional cranberries. Bake at 350 degrees for approx. 65-70 minutes (mine took 65). NOTE**After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread, as oven temps vary considerably!
  5. When bread is done, remove foil "tent", let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.
  6. While bread is cooling, prepare orange icing by placing confectioner's sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine until smooth. (If you want thicker icing, add more powdered sugar. Thinner? Add a tiny bit of orange juice, until it reaches desired icing consistency). Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack (for easy cleanup). When bread has completely cooled, evenly spoon icing over the top to cover. Take it all the way to the edges so it can run down the sides. Once the icing has firmed up and the bread is completely at room temperature, it's ready to slice and serve!

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

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks!

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English Muffins

Do you enjoy eating English Muffins for breakfast? We sure do, which is why I decided to learn how to make them several years ago, simply for the JOY of learning HOW they are made from scratch.English Muffins / The Grateful Girl Cooks!
I grew up eating English Muffins. Whenever my Mom would make them for breakfast, I would  toast and butter them, and then would spread one half with peanut butter and the other half with whatever jam pulled at my taste buds that particular morning! YUM.  Several years ago I decided I wanted to LEARN how to make them myself. Granted, it IS much quicker to pick them up at the grocery store and make them, but I wanted to know “how to make them” simply for the experience of learning!  The first time I made them (using this recipe), they turned out fantastic, so I have made them several times since, always with great results.  Here’s how you make them:

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don’t have a stand mixer), but do not stir.   In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees, then remove pan from heat.  Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.

Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft.  If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.

English Muffins / The Grateful Girl Cooks!

English Muffins / The Grateful Girl Cooks!

Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface.  Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.

English Muffins / The Grateful Girl Cooks!

English Muffins / The Grateful Girl Cooks!

Once dough has risen, preheat your oven to 350 degrees.  Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina). Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough.  Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. If cooking in batches, sprinkle a baking sheet with the Semolina, then place extras on it, then cover with parchment paper.

Turn temperature on griddle to 275 degrees (LOW). If using skillets, place on low heat on cooktop.  Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown). Carefully turn over and cook other side for same amount of time.  If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process (remember we’re cooking English muffins, NOT hamburger buns!).

English Muffins / The Grateful Girl Cooks!

You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well.  If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.

English Muffins / The Grateful Girl Cooks!

When done, let the muffins completely cool.  Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin.  By using a fork to do this, you will see a lot more “nooks and crannies” (in the words of the original author).  The nooks and crannies are a great way to hold all that butter once lightly toasted!

English Muffins / The Grateful Girl Cooks!

I still like them with jam!  That’s probably my favorite way to eat English muffins!

English Muffins / The Grateful Girl Cooks!

While it takes a while to make these from scratch, I hope you will consider at least trying this recipe. It’s always fun to learn something new each day… maybe today is the day you learn how to make English muffins!  Have a wonderful day, and may God bless you in all you do.

English Muffins / The Grateful Girl Cooks!

Recipe Source: http://www.girlversusdough.com/2014/04/28/english-muffins/

English Muffins
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 16 muffins
Ingredients
  • 4½ cups bread flour
  • 2 Tablespoons granulated sugar
  • 2¼ teaspoons instant yeast (1 packet)
  • 1½ teaspoons salt
  • 1 egg
  • 1¾ cups milk
  • 3 Tablespoons unsalted butter
  • Semolina (or Farina), to sprinkle on griddle
Directions
  1. Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don't have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees, then remove pan from heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.
  2. Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.
  3. Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.
  4. Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina). Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. If cooking in batches, sprinkle a baking sheet with the Semolina, then place extras on it, then cover with parchment paper.
  5. Turn temperature on griddle to 275 degrees (LOW). If using skillets, place on low heat on cooktop. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown). Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process.
  6. You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.
  7. When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. Toast, and enjoy!

 

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Carrot Cake Muffins

Looking for a delicious recipe for Carrot Cake Muffins?  Well, I’ve got just the one for you!  These amazing muffins have a cinnamon streusel topping and also have a cream cheese  filling inside, so when you bite into them there’s an extra surprise.Carrot Cake Muffins / The Grateful Girl Cooks!
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently.  The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!  There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning.  Here’s how to make these really yummy muffins:

Before beginning, preheat your oven to 400 degrees F.  Place paper liners into a standard sized muffin pan.  Set aside.

Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Carrot Cake Muffins / The Grateful Girl Cooks!

Prepare the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together using a fork until mixture is crumbly.  Set aside.

Carrot Cake Muffins / The Grateful Girl Cooks!Carrot Cake Muffins / The Grateful Girl Cooks!

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

Carrot Cake Muffins / The Grateful Girl Cooks!
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Carrot Cake Muffins / The Grateful Girl Cooks!
Add grated carrots to the batter and stir to incorporate them into batter.

Carrot Cake Muffins / The Grateful Girl Cooks!

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Carrot Cake Muffins / The Grateful Girl Cooks!
Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small dookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.

Carrot Cake Muffins / The Grateful Girl Cooks!

Evenly divide the streusel topping over the top of each muffin. I used my fingers to mound it on and cover the surface.  Be sure to use all the topping!

Carrot Cake Muffins / The Grateful Girl Cooks!

Place the muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean.  Take the muffin pan out of the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully removing them to a wire rack to finish cooling. Aren’t they cute?

Carrot Cake Muffins / The Grateful Girl Cooks!Carrot Cake Muffins / The Grateful Girl Cooks!

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth.  When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin.  Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze).

Carrot Cake Muffins / The Grateful Girl Cooks!

Carrot Cake Muffins / The Grateful Girl Cooks!

That’s it!  See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM.  It makes these muffins absolutely PERFECT!!!

Carrot Cake Muffins / The Grateful Girl Cooks!

We’ve been enjoying these breakfast muffins for several days now. I will definitely be making them again. Yes… they are THAT good!  If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning (we’re a bit waterlogged – we’ve already had the most rain of any February on record in Oregon… ugh!). Hope you have a great day, friends.  Make each minute count – make a difference in someone’s life!

Carrot Cake Muffins / The Grateful Girl Cooks!

Recipe Adapted From:  http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

Carrot Cake Muffins
 
Prep time
Cook time
Total time
 
Delicious carrot cake muffins with a surprise cream cheese filling inside and streusel on top!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For Muffin Batter:
  • 2¼ cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots (approx. 2-3 med. carrots)
For Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
For The Streusel Topping:
  • 1 cup all purpose flour
  • ⅔ cup granulated sugar
  • ½ cup butter, melted (1 cube)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
For Glaze Drizzle:
  • ½ cup powdered sugar
  • 2 teaspoons warm water (add a couple drops if too thick)
  • ¼ teaspoon vanilla extract
Directions
  1. Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
  2. Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
  3. Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
  4. Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
  5. Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be ¾ of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
  6. Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
  7. While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).

 

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Lemon Cream Scones

My sister told me about a delicious scone recipe she recently tried. Turns out it was the same recipe I had saved on Pinterest several months before and had been meaning to make, so I did!  Wow – really glad I made them…these Lemon Cream Scones are fantastic!Lemon Cream Scones / The Grateful Girl Cooks!
The scones are amazing – they are NOT dry (thankfully!), and get their delicious flavor from lemon zest IN the scones, and a lemon flavored glaze ON TOP of the scones!  They are very easy to make in about 30 minutes from start to finish… here’s how:

The oven is preheated to 400 degrees.  Sugar and lemon zest are mixed together in a medium sized mixing bowl. Flour, baking soda, baking powder, and salt are then stirred into sugar/lemon zest mixture until well combined.

Lemon Cream Scones / The Grateful Girl Cooks!
A cube of butter that has been frozen (I only froze it for 15 minutes before starting) is grated directly into the bowl with the flour, etc..  A pastry blender is used to mix until the flour mixture resembled coarse crumbs. (If you don’t own a hand held pastry blender, two forks can be used). The grated frozen butter looks a LOT like grated cheese, right?

Lemon Cream Scones / The Grateful Girl Cooks!

Lemon Cream Scones / The Grateful Girl Cooks!

Once the dough mixture is the size of coarse crumbs, mix an egg and heavy whipping cream together in a separate bowl. Once fully blended, pour it into the flour mixture, and stir until ingredients are combined. This may take a minute or two. Just keep at it, scraping down the sides of the bowl as you go, to incorporate all the crumbles.

Lemon Cream Scones / The Grateful Girl Cooks!

Lemon Cream Scones / The Grateful Girl Cooks!

Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once the dough ball is formed, place it onto a lightly floured work surface. Roll the dough out into a 7 inch circle (dough will be about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).

Lemon Cream Scones / The Grateful Girl Cooks!
Can you see the little pieces of lemon zest in the dough? That adds great FLAVOR!

Lemon Cream Scones / The Grateful Girl Cooks!

Place the wedges onto a parchment paper covered baking sheet. (Note: I realized I had run out of parchment paper, so I used wax paper… guess what? I ran out of THAT, also, and only had enough wax paper to hold the dough… barely. BUT… it worked perfectly – Ha Ha… some days are like that!). Leave a bit of space between each wedge.  Bake in a preheated 400 degree oven for 15 minutes, then remove from oven. Scones should be slightly light golden brown.

Lemon Cream Scones / The Grateful Girl Cooks!

Lemon Cream Scones / The Grateful Girl Cooks!

Let the scones cool for a moment, then transfer them to a wire rack to finish cooling.  While cooling, prepare the lemon glaze in a small bowl, by mixing together powdered sugar, fresh squeezed lemon juice, melted butter and vanilla extract until smooth.

Lemon Cream Scones / The Grateful Girl Cooks!
Once scones have cooled a bit, brush the lemon glaze over the top of each one. Use ALL the glaze! I like to put a piece of foil or wax paper UNDER the rack to catch any glaze that drips off the scones (for easy cleanup!).

Lemon Cream Scones / The Grateful Girl Cooks!

I like to let a bit of the glaze run down the sides of the scones. YUM!  Once all the glaze has been distributed, let the scones rest a few minutes in order to let the lemon glaze firm up.  Once glaze hardens, they are good to go! Don’t they look GOOD? Wait until you taste them!

Lemon Cream Scones / The Grateful Girl Cooks!

Lemon Cream Scones / The Grateful Girl Cooks!

We REALLY loved these scones… I hope you do, too!  Be sure to check out my other scone recipes (in my Recipe Index); I think you will LOVE them! Have a great day, friends.

Lemon Cream Scones / The Grateful Girl Cooks!

Recipe Source: https://www.foodfanatic.com/recipes/lemon-cream-scones-recipe/

Lemon Cream Scones
 
Prep time
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Total time
 
Grab a cup of coffee or tea in one hand and one of these delicious lemon cream scones in the other... and start your day off right!
As Prepared By:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
For Scones:
  • ⅓ cup granulated sugar
  • lemon zest (from a LARGE lemon)
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 Tablespoons butter (one cube), frozen
  • 1 egg
  • ½ cup heavy whipping cream
For Lemon Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons lemon juice (fresh squeezed)
  • ½ teaspoon vanilla extract
  • 3 Tablespoons butter, melted
Directions
  1. Preheat oven to 400 degrees.
  2. Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
  3. Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
  4. In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
  5. Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about ¾ inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
  6. Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
  7. Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
  8. Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
  9. Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!

 

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Butter-Topped Homemade White Bread

What do you do when you’re housebound because of snow and ice for days and days? Well… I like to bake, so I tried a new recipe, and made some absolutely delicious Butter-Topped Homemade White Bread.Butter-Topped Homemade White Bread / The Grateful Girl Cooks!
Recently we had almost 9 inches of snow overnight, and it stuck around for a week due to a crazy layer of ice AND well below freezing temperatures. We were almost out of bread, so I decided to bake some, trying a new recipe I found on Pinterest. It was a bloggers old family recipe from their Grandma Rosebud… and boy was it GOOD! The recipe is absolutely going into my permanent collection of “make again” bread recipes! Our “snowed in house” smelled amazing as it baked, and the bread turned out perfect!

Here’s how you make this bread (recipe makes two loaves!):

Yeast is dissolved in warm water until bubbly (about 5 minutes). Then (in the bowl of a stand mixer), sugar, salt, butter and more warm water is added and mixed using the paddle attachment. Part of the flour (5 cups) is added while mixer is on Low speed and dough is mixed together. Once the flour is mixed in, the remaining flour was slowly added until dough is smooth.  I ended up only adding 4 additional cups of flour.  (Note**: At this point if you have a really LARGE stand mixer, continue on with a dough hook.  I added a dough hook (as in photo) but realized there was too much dough for my small stand mixer to handle as it mixed, so at this point in the recipe I removed the dough to a lightly floured work surface and continued by hand).

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

You can either divide dough in half and use the dough hook for each portion or you can knead the dough by hand. I chose to knead the dough by hand. Knead the dough (either method you choose) for 10 minutes. Here is what the dough looked like after kneading.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!
Lightly spray a large bowl with cooking spray (or butter). Place the kneaded dough in the bowl and flip over, so that the dough is completely covered with cooking spray.  Cover dough (I used several dish towels) and put it in a warm spot to let the dough rise for an hour.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

After an hour, punch down the dough with your fist (boom!); divide the dough in half and place on a lightly floured surface.  Roll out each piece until each piece is about 12 x 12 square. Make sure the dough is of uniform thickness.  Roll up each piece tightly, and seal the edges well.  Repeat the process with the other piece of dough, being sure to tuck the ends of dough under the bread and placing the seam side down.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Lightly spray two 9 inch bread loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for another hour.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Once dough has doubled in size, place loaves on low rack in preheated 425 degree oven. Bake for 15 minutes; then lightly cover each loaf with aluminum foil (so it won’t get too brown), then continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered).  As soon as bread is done baking, remove from oven, place pans on wire rack, and brush the tops with melted butter.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Once bread has cooled slightly, remove loaves from the bread pans. Don’t the finished loaves look great? Look how tall the loaves are, also!

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Once bread has cooled down a bit, cut a big ol’ slice with a serrated knife. My husband and I could hardly wait to try a warm slice of homemade bread with some butter on it! Wow- it tasted fantastic!  We’ve been enjoying toast for breakfast, as well as having thick slices of bread with soup or our dinner as we wait for the snow to melt this week.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

I really cannot express to you just how good this bread was (and still is!). Yes… the downside of baking your own bread is that it takes a bit of time waiting for the dough to rise, but the end result is well worth it in every way! Besides… when you are snowed in, you’ve got all the time in the world!  Sure do hope you will consider making this delicious bread.

Butter-Topped Homemade White Bread / The Grateful Girl Cooks!

Recipe Source: http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/

Butter-Topped Homemade White Bread
 
Prep time
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Total time
 
Old-fashioned white bread ... made by hand, and topped with melted butter. What could be better?
As Prepared By:
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • 4½ teaspoons dry active yeast (or two packets)
  • ¾ cup warm water (don't use HOT or it can kill the yeast!)
  • ¼ cup granulated sugar
  • 1 Tablespoon salt
  • 3 Tablespoons butter (room temperature, cut into pieces)
  • 2 + ⅔ cups additional warm water
  • 9-10 cups all purpose flour (I ended up only needing 9)
  • 4 Tablespoons (½ cube) butter, melted (to brush on finished loaves)
  • Non-stick cooking spray (or butter) (to coat bowl and loaf pans)
Directions
  1. Dissolve yeast in warm (not hot!) water until bubbly in bowl of stand mixer (about 5 minutes). Add sugar, salt, butter and more warm water and mix, using paddle attachment. Add 5 cups of flour slowly while mixer is on low speed until dough is mixed together. Slowly add remaining flour until dough is smooth. I ended up only adding 4 additional cups of flour (a total of 9 cups).
  2. You can either divide dough in half and use the dough hook and stand mixer for each portion or you can knead the dough by hand. I chose to knead the dough by hand on a lightly floured surface. Knead dough (either method you choose) for 10 minutes.
  3. Lightly spray large bowl with cooking spray (or butter). Place dough in bowl and flip over, so dough is covered with cooking spray. Cover dough and put in a warm spot to rise for an hour.
  4. After an hour, punch down dough with your fist; divide dough in half; place on lightly floured surface. Roll out dough (one at a time) until each is about 12 x 12 square. Make sure the dough is of uniform thickness. Roll up each piece tightly; seal the edges well and tuck ends under the bread; set aside, seam side down. Repeat the process with other half of dough.
  5. Lightly spray two 9 inch loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for 1 hour, until doubled in size.
  6. Place loaves on low rack in preheated 425 degree oven. Bake 15 minutes; then lightly cover each loaf with aluminum foil (so it won't get too brown); continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered). As soon as bread is done, remove pans from oven, place on wire rack, and brush top of loaves with melted butter.
  7. Once bread has cooled slightly, remove loaves from the bread pans. Slice and enjoy!
Notes
If you have a small standing mixer, I would advise dividing the dough and kneading each portion separately using mixer and dough hook OR kneading the dough by hand. Kneading entire amount by hand was much quicker! There is a LOT of dough (too much for a small mixer to handle without burning out motor).

 

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Gingerbread Muffins

Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!Gingerbread Muffins / The Grateful Girl Cooks!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast!  They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup.  Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Gingerbread Muffins / The Grateful Girl Cooks!

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

Gingerbread Muffins / The Grateful Girl Cooks!

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!  Once done, immediately remove the muffins from the baking pan, and place them on a wire rack to cool.  Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Gingerbread Muffins / The Grateful Girl Cooks!

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Let the icing firm up just a bit, then the muffins are ready to eat!  Here’s a peek at the inside of one before it got gobbled up!  My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

Gingerbread Muffins / The Grateful Girl Cooks!

It’s such an easy recipe to make… and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays!  Hope you enjoy them.  I sincerely hope you are finding JOY in this season. Merry Christmas!

Gingerbread Muffins / The Grateful Girl Cooks!

Recipe Adapted From:Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Gingerbread Muffins... delicious, EASY, and perfect for the holidays!
As Prepared By:
Recipe type: Breakfast
Serves: 12
Ingredients
For Muffin Batter:
  • ¼ cup brown sugar (packed)
  • ½ cup molasses
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Directions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

 

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Old-Fashioned Cake Doughnuts

In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes eating a simple Old-Fashioned Cake Doughnut, with hints of cinnamon and nutmeg (maybe even sprinkled with powdered sugar or cinnamon-sugar) hits the spot!Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!
If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple doughnut out of simple curiosity on the “how-to’s” of making them, so I located a recipe that sounded good on Pinterest and gave it a go… with very good results! These doughnuts do not contain yeast, so there is no time waiting for dough to rise, and they’re made with simple ingredients that are typically found in most kitchens. They were very easy to prepare… here’s how you make them:

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, adding a sprinkle or two of flour if dough remains sticky.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter (I don’t have a doughnut cutter, so I used a biscuit cutter) into flour, then cut out doughnuts (dipping cutter into flour before cutting each one).  I used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts).  I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!  Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over.  Doughnuts should be golden brown on both sides.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Once doughnuts have cooled off, they are ready to serve, as is (plain and simple).  If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before using. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Have a blessed week, as you gather with family and.or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Recipe Source:  http://baking.about.com/od/doughnutsanddonuts/r/plaincake.htm

Old-Fashioned Cake Doughnuts
 
Prep time
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Total time
 
You'll be surprised at how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg.
As Prepared By:
Recipe type: Breakfast
Serves: 6-12 doughnuts
Ingredients
  • 2 cups flour
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 Tablespoons butter, melted
  • ½ cup milk
  • 1 egg, beaten
  • approx. 1 quart oil, for frying
  • Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts
Directions
  1. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
  2. Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
  3. Pat the dough out until it is ¼ inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
  4. Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
  5. Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
Notes
The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used.

 

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