Category: Breads

Banana Blueberry Oat Muffins

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!
Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

If you’re looking for a new recipe for breakfast muffins, may I suggest Banana Blueberry Oat Muffins? They are wonderfully EASY to make, the recipe makes a dozen, and they are really delicious!

The batter is mixed in one bowl, the muffin tins are filled, and into the oven they go. It only takes 10 minutes to prep the batter, and then the muffins bake for 18-20 minutes.

Here’s how to make a dozen of these yummy muffins for your breakfast or a light snack.

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

Make The Muffin Batter

Preheat your oven to 400°F. before mixing up the batter. You will also need to generously spray (or grease) a standard 12 cup muffin tin on the bottom and sides.

Combine all purpose flour, old-fashioned oats, brown sugar, baking powder, salt and baking soda in a large bowl. Stir these ingredients together, using a fork or spoon.

Dry ingredients for the muffins are measured into a large mixing bowl.

Add half of a cup of fresh blueberries to the same bowl. Stir, to thinly coat the blueberries with the flour mixture.

Blueberries are added to the bowl containing the muffin's dry ingredients.

Add a lightly beaten egg, oil, milk, and a mashed banana into the dry ingredients. Stir the batter, but only until the mixture is combined and fully moistened. Don’t overmix the batter!

Now the batter for your banana blueberry oat muffins is ready for the muffin tin, and after that… the OVEN!

Egg, oil, milk and mashed banana are combined with the dry ingredients.

Fill And Bake!

Evenly divide the muffin batter into the prepared 12 cup muffin tin. The batter should fill each muffin cup about 1/2 to 2/3 full.

Bake the banana blueberry oat muffins on a middle oven rack at 400°F for 18-20 minutes. The muffins should be nicely browned on top when they have finished baking.

TIP: Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean (free of batter), the muffins are ready.

Banana blueberry oat muffins are baked for 18-20 minutes in muffin tin.Baked banana blueberry oat muffins rest after being removed from oven.

Remove Muffins From Pan And Cool Slightly

Let the muffins rest in the muffin tin for a couple minutes, then transfer them out of the pan to a wire rack, so they can finish cooling.

Muffins cool on wire rack after being transferred out of muffin tin.

Serve The Banana Blueberry Oat Muffins

When the banana blueberry oat muffins have cooled slightly (or at room temp, if you prefer), they are ready to be gobbled up!

The juicy blueberries, banana, and brown sugar give these muffins great flavor and texture. They’re especially good eaten warm, with a tiny bit of butter spread on them.

This recipe, as written, will yield 12 muffins. The leftovers freeze well, also, if you wrap them well, and store in an airtight container.

Muffins on a white plate, with rack of muffins in the background.

I hope you have the opportunity to make these muffins for yourself or for those you love. They really taste delicious, and are a cinch to make!

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

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:

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Author's signature

Recipe adapted from Nan & Phil Millette via: “Country Cooking Made Easy”, page 398, published in 2013 by Firefly Books.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Banana Bluebery Oat Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

Category: Breakfast, Snack
Cuisine: American
Keyword: banana blueberry oat muffins
Servings: 12 muffins
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup old fashioned oats
  • ½ cup fresh blueberries
  • ½ cup milk
  • 1 large egg slightly beaten
  • 3 Tablespoons vegetable oil or canola
  • ½ cup mashed banana (approx. 1 medium banana)
Instructions
  1. Preheat oven to 400°F. Generously spray (or grease) a standard 12 cup muffin tin (bottom and sides).

  2. In a large bowl, stir flour, oats, brown sugar, baking powder, salt and baking soda together until combined. Add blueberries; stir, to coat them with flour mixture.

  3. Add egg, oil, milk, and mashed banana to flour mixture. Stir to combine, only until mixture is combined and moistened. Do NOT overmix batter! Evenly divide batter into greased muffin cups, about ½ way to ⅔ full.

  4. Bake muffins at 400°F for 18-20 minutes. Muffins should be nicely browned on top when finished baking. TIP: Check for doneness by inserting a toothpick into center of a muffin. If it comes out clean (free of batter), muffins are ready.

  5. Let muffins rest in pan 2-3 minutes, then transfer them out of the pan to a wire rack to finish cooling. Serve and enjoy. Note: Leftovers freeze well, if wrapped and stored in an airtight container.

Nutrition Facts
Banana Bluebery Oat Muffins
Amount Per Serving (1 muffin)
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 133mg6%
Potassium 174mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 49IU1%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

 

Chocolate Chip Orange Bread

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!
Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

I received a holiday promotional mailer awhile ago from The Kroger corporation, and tore a recipe out of it to “save for a rainy day”. So I did… I saved it for a while.

Fast forward months later and I finally got around to making these cute little loaves (and photographing the steps), and want to share this recipe here on the ol’ blog.

I’m not sure about you, but I enjoy making mini loaves of bread, because these days only my husband and I are here at home to enjoy them. We eat one loaf, I freeze a loaf for later, and then give a loaf to family or friends.

This recipe for chocolate chip orange bread is simple to make, with minimal prep time. It takes about 15 minutes to get the batter ready, and 30-35 minutes to bake.

Let the finished loaves cool a bit, then they are ready to enjoy!. EASY PEASY! Here’s how to make this tasty bread.

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

Prepare The “Wet” And “Dry” Ingredients

NOTE: Before starting, preheat your oven to 350°F. You will also need to generously brush the inside (bottom and sides) of three mini loaf pans (6″ x 3″) with a little oil.

Mix these “dry” ingredients together in a large bowl. The dry ingredients are flour, granulated sugar, baking powder, salt, cinnamon, baking soda and chocolate chips.

Flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips are combined in a bowl.

In a separate bowl, combine two eggs, oil, buttermilk and orange zest (finely grated peel). Use a wire whisk or a fork to combine these ingredients well. These are the “wet” ingredients.

Eggs, oil, buttermilk and orange zest are whisked together in a medium-sized bowl.

In a small bowl, smash up a ripe banana, then add it to the bowl with the “wet” ingredients. Stir well, to combine.

A banana is mashed with a fork in a small metal bowl.Mashed banana is added and combined with the egg mixture.

Make The Bread Batter

Pour the bowl of “wet” ingredients into the bowl of “dry” ingredients. Stir only until the ingredients have been combined. Do not overmix the batter.

The wet ingredients are poured into the bowl of the dry ingredients to form a batter.After being stirred, the batter for chocolate chip orange bread is ready for the loaf pans.

Divide the batter for the chocolate chip orange bread evenly into the 3 prepared loaf pans. They will be about half full.

Batter is evenly divided between three greased mini loaf pans for baking.

Bake The Chocolate Chip Orange Bread

Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary quite a bit, so check for doneness at the 30 minute mark.

To test for doneness, insert a toothpick into the top/center of the loaves. It should come out clean when the loaves are done baking. The loaves should also be golden brown on top.

Transfer the loaf pans to a wire rack, and let them cool at least 30 minutes before you remove them from the pan.

Once cool, slide a butter knife around the edges to loosen the bread from the pan, and then invert the pans. The bread should come out of the pans easily.

One loaf of the chocolate chip orange bread cools in the pan on a wire rack.All 3 loaves of chocolate chip orange bread removed from pans, and cooling on a wire rack.

Slice And Serve The Chocolate Chip Orange Bread

We like to eat this chocolate chip orange bread at room temperature. There is a subtle hint of orange, and each little slice has its fair share of chocolate chips.

The loaves are fairly small, so we typically slice each loaf into 5 pieces (about 1″ wide). Of course, you can slice the loaves as thick or as thin as you would like!

One slice of chocolate chip orange bread, on a white plate with more slices in the background.

I hope you enjoy these cute little loaves of chocolate chip orange bread. We sure do! They freeze very well (wrap them in plastic wrap, then in aluminum foil, to keep them nice and airtight).

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAD 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 recipes for bread recipes, including:

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Author's signature

Original recipe source: A holiday mailer called “mymagazine”, sent to our home in the mail by Kroger Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip Orange Bread
Prep Time
15 mins
Cook Time
35 mins
Cooling Time (inactive time)
30 mins
Total Time
1 hr 20 mins
 

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: chocolate chip orange bread
Servings: 15 (3 loaves-each has 5 slices)
Calories Per Serving: 240 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup canola oil + more for greasing pans
  • cups all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon finely grated orange zest
  • 1 cup mashed ripe banana
Instructions
  1. Preheat oven to 350°F. Generously brush the inside (bottom and sides) of three mini loaf pans (6" x 3") with a little oil (separate from oil used for batter).

  2. Combine flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips together in a large bowl.

  3. In a separate bowl, whisk eggs, oil, buttermilk and orange zest until combined. Pour this into the bowl of "dry" ingredients. Stir only until combined (don't overmix) Divide batter evenly into prepared loaf pans. They will be about half full.

  4. Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary, so check for doneness at 30 minute mark. To test for doneness, insert toothpick into the top/center of loaves. It should come out clean. Loaves should be golden brown on top.

  5. Transfer pans to a wire rack; let cool at least 30 minutes before you remove bread from pan. Once cool, slide butter knife around edges to loosen. then invert pans. Bread should come out of pans easily. Slice each loaf into 4-5 slices. Enjoy!

Nutrition Facts
Chocolate Chip Orange Bread
Amount Per Serving (1 slice (1/5 of loaf))
Calories 240 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 26mg9%
Sodium 211mg9%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 66IU1%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Cranberry Apple Scones

Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They’re yummy and ready to eat in under 30 minutes!
Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

I don’t know about you, but I LOVE scones! They are wonderful to have for a quick breakfast, afternoon snack or treat, and I’ve been making them for years in multiple flavors!

Cranberry apple scones have great flavor and texture, and are actually quite simple to make. Fresh or frozen cranberries and your choice of apple can be used, which makes it a convenient recipe, too!

If you’ve never made scones before, there’s no need to worry about it! These are easy to make, and you’ll be a “scone master” before you know it! Here’s how to make cranberry apple scones.

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

Making The Dough For Cranberry Apple Scones

Mix flour, baking powder and baking soda in a large bowl until combined. Add slices of COLD butter to the flour mixture. Use a pastry blender or two forks to cut the butter in, until it becomes the size of peas.

Add the chopped fresh cranberries and peeled apples, and stir until they are combined with the flour mixture. NOTE: Frozen cranberries may be used, if thawed before chopping and adding.

Cold butter slices are cut into a flour mixture until butter is the size of peas.Chopped cranberries and peeled apples are added to the flour and butter mixture in bowl.

Add the buttermilk to the scone mixture. Stir in the buttermilk ONLY until the ingredients have been combined.

Buttermilk is added to the scone dough, and stirred only until incorporated.

Rolling Out The Dough For The Scones

Shape the dough into a ball, and place it on a lightly floured surface. Sprinkle the dough with a tiny bit of flour. Roll the dough into an 8″ circle (¾” thick). Use your palms to shape the outer edge.

TIP: I’ve been known to use a tape measure to tell me how much more I need to roll the dough out. Hey… it works! Don’t knock it until you’ve tried it!

Cut the dough evenly into 8 pie-shaped wedges using a large knife (or pizza cutter!). Carefully transfer the scones onto an ungreased baking sheet.

Scone dough is shaped in a ball, and placed on floured surface for rolling.A measuring tape is used to measure dough into an 8" circle.

Ready… Set… Bake!

When you put the scones onto the baking sheet, keep them in a circular shape. Leave a small amount of space (not too much!) between each of the slices.

Bake the scones at 400°F. for 12-15 minutes. Oven temperatures can vary, so check them, beginning at the 12 minute mark! When done, the scones should be lightly browned on top. A toothpick inserted into the thickest part of one should come out clean.

Transfer the pan to a wire rack and let the scones cool to room temperature before adding the glaze.

Cranberry apple scones dough is cut into 8 wedges and put on a baking sheet to cook.The baked cranberry apple scones cool on a baking sheet after coming out of the oven.

Glazing The Cranberry Apple Scones

While the cranberry apple scones cool, make the vanilla glaze to drizzle on top. Measure powdered sugar, vanilla extract and warm water into a small bowl.

Stir well, until the glaze fully mixed and lump-free. Add a drop or two more water, if needed, to make the glaze a consistency that’s easy to drizzle.

Once the scones are at room temperature, drizzle the glaze over the top. I use a honey spreader or a fork to do this. Try to evenly distribute the glaze over the surface of the scones.

Powdered sugar, vanilla and water are mixed in a bowl to make a sweet glaze for the scones.Sweet glaze is drizzled over the baked scones, using a honey spreader.

Time To Enjoy A Scone

Let the cranberry apple scones rest until the glaze has hardened. This usually only takes a few minutes, and then the scones are ready to be enjoyed. Slice through the scones to separate them from each other before serving.

Grab a hot cup of coffee or tea and one of the scones, then sit back and enjoy these delicious treats. I really think you’re going to like them!

Once glaze hardens, cranberry apple scones are cut into wedges, then are ready to be enjoyed.

I really hope you like this recipe for cranberry apple scones! They have great flavor, thanks to the cranberries and apples spread throughout the scones, and the sweet glaze on top.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, God bless, and have a GREAT 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 some fantastic tasting scone recipes for you to check out, including:

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
 I would be honored to have you 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 to be added to my mailing list.

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The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: “Gooseberry Patch- Have Yourself A Homemade Christmas”, Cranberry Scones, pg. 151, published 2014 by Gooseberry Patch/Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Cranberry Apple Scones
Prep Time
13 mins
Cook Time
14 mins
Total Time
27 mins
 

Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

Category: Breakfast, Snack
Cuisine: American
Keyword: cranberry apple scones
Servings: 8 scones
Calories Per Serving: 222 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • 6 Tablespoons butter COLD, sliced
  • ½ cup cranberries (fresh or frozen/thawed) chopped
  • ½ cup chopped apple peeled, chopped
  • cup granulated sugar
  • 6 Tablespoons buttermilk
For Glaze:
  • ½ cup powdered sugar
  • teaspoon vanilla extract
  • teaspoons warm water
Instructions
  1. Preheat oven to 400°F.

  2. Stir flour, baking powder and baking soda in large bowl to combine. Add COLD butter slices. Use pastry blender or 2 forks to cut butter in, until it becomes the size of peas. Add cranberries and apples; stir to combine. Add buttermilk. Stir buttermilk in ONLY until ingredients are combined.

  3. Shape dough into a ball; place on lightly floured surface. Sprinkle dough with tiny bit of flour. Roll ball into an 8" circle (¾" thick). Use hands to shape outer edge. Cut into 8 pie-shaped wedges. Transfer scones onto ungreased baking sheet, keeping them in a circular shape. Leave a small space between slices.

  4. Bake at 400°F. for 12-15 minutes. When done, scones should be lightly browned on top. A toothpick inserted into thickest part should come out clean. Transfer pan to a wire rack; let scones cool to room temp before adding glaze.

  5. Measure powdered sugar, vanilla and warm water into bowl. Stir well, until lump-free. Add 2-3 more drops of water, if needed, to make glaze a consistency that's easy to drizzle. Drizzle glaze over surface of scones.

  6. Let scones rest until glaze hardens (2-3 minutes). Slice scones to separate them from each other before serving. Enjoy!

Recipe Notes

NOTE: Frozen cranberries may be used, if thawed before chopping and adding.

Nutrition Facts
Cranberry Apple Scones
Amount Per Serving (1 scone)
Calories 222 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 115mg5%
Potassium 128mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 289IU6%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

Citrus Cannoli

Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!
Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Do you enjoy cannoli? My husband and I sure do! We have a coffee house very close to us that serves cannoli, and we have been known to drive there, just for the cannoli! A few years back while on a cruise up the eastern coast of the U.S., we spent a day in Boston.

We enjoyed doing the Freedom Trail walk, seeing historic sites, such as The Boston Commons, and Paul Revere’s home. We also saw the Old North Church and the “Cheers” bar from the old TV show. Our day also included tracking down a famous cannoli shop in the north end of Boston, to bring back some cannoli onto the ship. YUM!

A few years ago, a dear friend of ours who is a great Italian cook, posted a recipe she uses for homemade cannoli. After adapting the recipe slightly for our tastes and preferences, I made these delicious citrus cannoli. YUM!

The recipe, as written, will yield about 15-18 delicious cannoli. Cannoli are always best eaten the same day you make them, so share them!. I’ve shared them with quite a few of our neighbors!

Making citrus cannoli takes a bit of time and prep, but the finished treats are worth every minute! They’re DELICIOUS! Here’s how to make them:

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

Make The Citrus Ricotta Filling For the Cannoli

Place ricotta cheese in a wire mesh strainer over a bowl, and let the excess liquid drain out. Discard liquid, then place the drained ricotta in a blender.

Cover and blend the ricotta until it becomes smooth. You can also use an electric mixer to mix the ricotta until smooth, if that is more convenient. Pour the smooth ricotta into a large bowl.

Gently FOLD in un-sifted powdered sugar, vanilla extract, and finely grated orange zest. Continue to gently fold these ingredients into the ricotta until completely incorporated.

Cover the bowl, and keep the citrus ricotta filling refrigerated and well chilled until you’re ready to fill the cannoli shells.

Powdered sugar, vanilla and orange zest is added to drained, blended ricotta cheese for cannoli filling.Citrus ricotta cannoli filling is refrigerated after being fully combined.

Make The Dough For The Cannoli Shells

While the ricotta mixture chills in the refrigerator, make the dough for the cannoli shells. Sift flour, salt and sugar together in a large mixing bowl. Use your fingers to create a “well” in the center of the mixture.

Add a slightly beaten egg and cold butter (cut in pieces) to the center well. Stir the egg and butter into the flour, from the outside in, to incorporate them into and moisten the flour mixture.

Add Marsala wine, one Tablespoonful at a time, stirring only until the dough mixture clings together.

Flour, salt, and granulated sugar are sifted into a bowl, and a "well" is created in the middle.An egg and cold pieces of butter are added to the flour mixture in a large bowl to make dough.Marsala wine is added, 1 Tablespoon at a time to the cannoli dough, until dough clings together.

Use your hands to shape the dough into a firm round ball, then wrap the dough tightly with plastic wrap. Let the dough rest at room temperature for 15 minutes before unwrapping.

Cannoli dough is formed into a firm dough ball, wrapped and rests for 15 minutes before shaping.

Cut Out And Shape the Cannoli Shells For Frying

Unwrap the dough, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about ¼” thick. Use a  3½” round biscuit or cookie cutter to create circles out of the dough (each circle is 3½” wide).

Use the rolling pin to roll out each circle just a bit more into a slightly oval shape. You should end up with approx. 15-18 dough circles (and sometimes more).

Lay a metal cannoli tube (bought a set of 4 on Amazon for about $7) across the middle of a dough circle. Wrap the dough around the cannoli tube, and seal the edges together with a slightly beaten egg white (acts like glue), to hold the two seams together. Press the seam together, to ensure the cannoli shells seal properly and hold together when frying.

Use your fingers to slightly flare the edges (on both ends) of the dough out a little bit before frying the cannoli shells.

Dough for cannoli is rolled, then cut into circles before they are molded onto tubes and fried.One of the dough circles is wrapped around a metal cannoli tube.Four cannoli tubes are wrapped and seams are sealed with egg white before frying.

Cook The Cannoli Shells

Heat oil in a large skillet (or electric skillet) until it reaches 350°F.  Fry 3-4 cannoli shells at a time in the hot oil for ONE MINUTE, turning until they become golden in color on all sides.

NOTE: If using a smaller skillet, only cook 2-3 at a time so the cannoli don’t touch while cooking.

Use tongs to carefully remove the cannoli shells from the hot oil and transfer them to paper towels to drain. Allow the fried cannoli shells to cool for 5-8 seconds, then carefully slide them off the metal tubes onto paper towels.

Next Batch!

Wrap the next batch of cannoli shells back onto the metal forms, making sure to seal them well. Re-check the temperature of the oil to make sure it is 350°F. before adding the cannoli shells..

Repeat the cooking process until all the cannoli dough has been used. Let the cannoli shells cool completely after frying, before decorating and filling the shells.

NOTE: If you want to FREEZE some of the shells for later use, wrap the cooled shells carefully, then store them in the freezer in an airtight container. When you are ready to use them, thaw and then decorate shells and fill with cold ricotta mixture before serving.

3-4 cannoli at a time are fried for 1 minute in very hot oil until golden brown in color.Metal cannoli tubes are removed from fried shells, cooling and draining on paper towels.Some of the fried cannoli shells, cooling on paper towels before decorating and filling.

Decorating The Citrus Cannoli Shells

Decorating the cooled cannoli shells is optional, but it really gives them a wonderful look! Melt semi sweet chocolate chips in a double boiler (or in the microwave) until completely smooth.

Lightly dip the ends (both sides) of the cannoli shells into melted chocolate, then immediately sprinkle the chocolate with finely chopped pistachios. You can also sift powdered sugar onto the shells, if desired.

Place the shells on a wire rack after decorating, and let them cool completely at room temperature until the chocolate has hardened. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..

Both ends of cannoli shells are dipped in melted chocolate and sprinkled with chopped pistachios.

Serve The Citrus Cannoli

Remove the chilled citrus ricotta filling from the refrigerator. Use a pastry bag to pipe the filling into each of the shells. I pipe it into both ends of the cannoli shell.

If you don’t have a pastry bag, you can add the citrus filling to a zip-loc bag. Snip a corner off a bottom edge to pipe it, OR you can carefully fill the shells using a small spoon.

NOTE: Citrus cannoli are at their very best when eaten on the same day they are made. The shells are much crisper that way, the way you want them to be.

Yes, you can refrigerate leftovers, but honestly, the shells will soften up when filled and refrigerated, so it’s not recommended.

Cold citrus ricotta filling is piped into the decorated cannoli shells before serving.A red serving platter holds seven citrus cannoli that are ready to be eaten!

I hope you have the chance to try making this recipe for yummy citrus cannoli. They’re really good! 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.

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Recipe adapted from our friend, Diane Mueller

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Citrus Cannoli
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
 

Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Category: Dessert
Cuisine: Italian
Keyword: citrus cannolis
Servings: 15
Calories Per Serving: 306 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Citrus Ricotta Filling:
  • 4 cups ricotta cheese drained
  • cups un-sifted powdered sugar
  • 4 teaspoons vanilla extract
  • ½ cup finely grated orange zest orange peel, not the white pith
For Cannoli Shells:
  • cup all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons granulated sugar
  • 1 large egg slightly beaten
  • 2 Tablespoons COLD butter cut in small pieces
  • ¼ cup Marsala wine
  • 1 large egg white slightly beaten
  • OIL, for frying 1" deep in skillet used
For Decorating Cannoli Shells (optional, but good):
  • ½ cup semi sweet chocolate chips
  • ½ cup chopped pistachios
Instructions
  1. Place ricotta in a wire mesh strainer over a bowl. Let liquid drain (and discard). Place ricotta in blender. Cover and blend until smooth (can use electric mixer). Put ricotta in a large bowl. Gently FOLD in powdered sugar (un-sifted), vanilla, and orange zest. Continue to fold in, until fully incorporated. Cover bowl; refrigerate ricotta filling until ready to fill cannoli shells.

  2. To make cannoli shell dough, sift flour, salt and sugar into large bowl. Create a "well" in the center. Add slightly beaten egg and cold butter (cut in pieces) to the "well". Stir egg/butter pieces into flour, from the outside in, to incorporate them into flour mixture. Add Marsala wine, one Tablespoonful at a time, stirring only until dough clings together. Use your hands to shape dough into a firm round ball. Wrap dough tightly with plastic wrap. Let dough rest at room temperature for 15 minutes before unwrapping.

  3. Unwrap dough; place it on lightly floured work surface. Roll dough out with rolling pin until about ¼" thick. Use a  3½" round biscuit or cookie cutter to cut out circles of dough. Roll each circle just a bit more into a slightly oval shape. You should have approx. 15-18 dough circles (sometimes more).

  4. Lay metal cannoli tube across middle of the dough circle. Wrap dough around metal tube; seal edges together well, brushing them with lightly beaten egg white, to hold seams together; pinch seam together. This is an important step, to ensure cannoli shells seal properly and hold together when frying. Use fingers to slightly flare edges (on both ends) of dough out a bit before frying.

  5. Heat oil (2" deep) in a large skillet (or electric skillet) until it reaches 350°F.  Fry 3-4 cannoli shells at a time for ONE MINUTE, turning as they cook until they become golden in color on all sides. NOTE: If using a smaller skillet, only cook 2-3 at a time so cannoli don't touch while cooking. Use tongs to carefully remove cooked shells from hot oil; transfer to paper towels to drain. Let shells cool for 5-8 seconds, then carefully slide them off (hot) tubes onto paper towels. Re-check oil temp. for each batch to make sure it is at 350°. Repeat cooking process until all dough has been used. Let shells cool completely before decorating and filling. NOTE: If you want to FREEZE some shells for later use, wrap cooled shells carefully; store in freezer in airtight container. When ready to use, thaw and decorate shells; fill with cold ricotta mixture before serving.

  6. To decorate cannoli shells, melt chocolate chips in double boiler (or microwave) until smooth. Lightly dip both ends of shells into melted chocolate; immediately sprinkle chocolate with chopped pistachios. Place shells on a wire rack after decorating; cool at room temp. until chocolate hardens. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..

  7. Remove cold ricotta filling from refrigerator. Use a pastry bag to pipe filling into cannoli shells (both ends). TIP: No pastry bag? Add ricotta filling to a zip-loc bag. Snip a corner off bottom of bag to pipe it, OR fill shells using a small spoon. NOTE: Citrus cannoli are at their best, eaten the same day they're made. Cannoli shells are crisper that way. Yes, you can refrigerate leftovers, but the shells will soften when filled and refrigerated, so it's not recommended.

Recipe Notes

NOTE: Caloric calculation was based on 1 cannoli out of a total of 15 cannoli being made. It also includes the optional chocolate and pistachio decorations. If made WITHOUT the chocolate and pistachio, each of the 15 cannoli would have a caloric calculation of approx. 248 calories each.

Nutrition Facts
Citrus Cannoli
Amount Per Serving (1 cannoli (decorated))
Calories 306 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg17%
Sodium 155mg7%
Potassium 181mg5%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 15g17%
Protein 11g22%
Vitamin A 390IU8%
Vitamin C 5mg6%
Calcium 154mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

No-Knead Mini Loaves

No-Knead Mini Loaves are crusty on the outside, soft on the inside and use only 4 ingredients! Makes enough for 5 small artisan bread loaves!
No-Knead Mini Loaves are crusty on the outside, soft on the inside and use only 4 ingredients! Makes enough for 5 small artisan bread loaves!

Today I want to share a fabulous recipe I found online a while back. The recipe is unique because you stir up dough in about 5 minutes, let it rise, and then refrigerate the dough until you want to bake a loaf or two of bread. The recipe (as written) will yield 4 large (1 pound) loaves OR if you make them a tiny bit smaller, you can make 5 no knead mini loaves from the dough. My husband and I enjoy the smaller loaves, since they’re the perfect size for the two of us.

After the dough has risen, it can be kept (covered) in the refrigerator for up to 2 weeks. That means you can have hot baked bread often! Isn’t that awesome? Then, when you want to bake a small loaf for dinner, just pull some of the dough out of the fridge about 1½ hours before you want to eat it. Shape the dough, let it rise for a short time, and then bake it FRESH! We love having enough dough in the fridge to make 5 mini loaves, because it’s so convenient! This amazing dough can also be used to make small dinner rolls, pizza dough, etc. Here’s how to make no knead mini loaves.

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

Make The Dough

To make the dough for this bread, you need to heat water to 100° F. (or 37.7°C). The water needs to be at this temperature when you add the yeast in order to activate it. If the water is too hot,  it can kill the yeast, and we don’t want that to happen! You also want to ensure the yeast you are using is still fresh. If you’re not sure if it’s fresh or not, you can check its viability by doing this.

Place the 100°F. water in a very large bowl or food-safe container (about 2 gallons), and whisk or stir in the active dry yeast until combined. Now add flour and salt to the liquid mixture and stir WELL to combine. This dough will be very thick and sticky, but just keep stirring until all the ingredients have been successfully combined.

Dry active yeast is whisked into warm water in a large, 2 gallon bowl.Flour and salt are stirred into the water and yeast to form a sticky bread dough.Thick and sticky, the dough is combined in a large bowl for the no knead mini loaves.

Let The Dough Rise

Cover the bowl with plastic wrap, then top the bowl with a kitchen dish towel. Place the bowl on the counter, in a warm place in your kitchen. Let the dough sit at room temperature, undisturbed for 2 hours.

After the dough has rested at room temperature for 2 hours, place the covered bowl into the refrigerator. Let the bread dough chill in the refrigerator overnight OR until 1½ hours before you want the baked bread to be ready! It should have doubled in size and be ready to go when you are!

I usually mix up the dough the night BEFORE I want to bake the bread. Then I pull out just enough dough to make a loaf or two, re-cover the remaining dough and pop it back in the fridge until I’m ready to make another fresh loaf. This bread dough will keep (if covered) up to 2 weeks in the refrigerator, so it’s really convenient to have around.

Bread dough is covered with plastic wrap and sits undisturbed at room temperature for 2 hours.

Ready To Make No-Knead Mini Loaves!

Okay… so now you’ve let the bread dough refrigerate overnight and it’s about 1½ hours before you want a nice hot, fresh loaf of bread. Here’s how to make the mini-loaves out of that beautifully risen dough! Remove the plastic wrap from the bowl.

Flour a banneton proofing basket generously with flour for each loaf you will be making (rice flour or all purpose), then set it aside. NOTE: If you do not have access to a banneton proofing basket, place a large piece of parchment paper on the counter and lightly sprinkle it with flour.

Pull out a grapefruit sized portion of dough from the refrigerator (return remaining dough to fridge). With floured hands, shape it into a ball, by stretching out the dough and tucking the edges under the bottom of the dough ball. You want it to be smooth on top, and the outer edges tucked under to form a tight, round dough ball. Pinch the dough together on the bottom to seal the edges together as much as possible. Place the dough ball, top-side DOWN, into the prepared banneton. NOTE: If using parchment paper (no banneton), place the dough ball, top side UP onto the parchment paper.

Dough has risen to double its original size after being refrigerated overnight.Bread dough ball is transferred top side down into a floured banneton basket for rising.

Time To Bake Some Bread!

Cover the bread with a dish towel, set the banneton or parchment on the counter, and let it sit and rise at room temp. for 40 minutes. Halfway through this rising time (about 20 minutes), preheat your oven to 425°. At the same time, place a Dutch oven into the oven, so it will preheat, as well.

Once the dough has risen for 40 minutes, if using a banneton, carefully turn the banneton over onto a large sheet of parchment paper. TIP: Place a large sheet of parchment on a baking sheet, then turn it over to cover the banneton (paper onto banneton with baking sheet on top). Securely hold the baking sheet and banneton with both hands and carefully flip it over to release and invert the dough ball from the banneton onto the parchment paper.

Remove the hot Dutch oven from the preheated oven. Lift the parchment paper with the bread dough and lower the loaf carefully into the pan. Put the lid on the Dutch oven, place it back into the oven, and let it bake for 30 minutes. Take the lid off and continue baking uncovered for about 5 minutes or so, until the loaf is a light golden brown color on top.

Bread dough ball, transferred from banneton basket onto parchment paper.When the no knead mini loaves are golden brown in color, they are removed from the oven.

Who Wants A Warm Slice Of Homemade Bread?

Remove the pan from the oven, and carefully (it’s HOT) transfer the bread to a wire rack to cool for about 5 minutes before attempting to slice it. Once the no knead mini loaves have cooled slightly, use a serrated knife to cut the warm bread into slices. We usually get between 6-8 thin slices per loaf. Grab some butter, spread it on thick, and enjoy a slice or two of these absolutely delicious no knead mini loaves!

One of the no knead mini loaves of hot bread, ready to be sliced.Slices of the no knead mini loaves on a wire rack, ready to be buttered and eaten.

I really hope you enjoy this delicious bread as much as we do! The first time I made an extra loaf for our son (who was sick), and took him some homemade hot soup and a fresh loaf of this bread. He said it was one of the best loaves of bread he has ever had! I really think you’ll enjoy it, too. It is so handy to have the dough already made up and in the fridge for when you want fresh hot bread for dinner! YUM!

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

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious bread recipes, savory and sweet, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Author's signature

Original recipe source: With thanks to Carolyn Thomas, at: homesteadingfamily.com/no-knead-artisan-bread/

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
No-Knead Mini Loaves
Prep Time
10 mins
Cook Time
35 mins
Resting Time
2 hrs
Total Time
2 hrs 45 mins
 

No-Knead Mini Loaves are crusty on the outside, soft on the inside and use only 4 ingredients! Makes enough for 5 small artisan bread loaves!

Category: Bread
Cuisine: All Cuisines
Keyword: no-knead mini loaves
Servings: 5 small loaves
Calories Per Serving: 597 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups water at 100°F. temperature
  • 2 Tablespoons active dry yeast
  • cups all purpose flour or combo of whole wheat/all purpose
  • Tablespoons sea salt
Instructions
To Make Dough:
  1. Place the 100°F. water in a very large bowl or food-safe container (about 2 gallons), and whisk or stir in the active dry yeast until combined. Now add flour and salt to the liquid mixture and stir WELL to combine. This dough will be very thick and sticky, but just keep stirring until all the ingredients have been successfully combined.

  2. Cover the bowl with plastic wrap, then top the bowl with a kitchen dish towel. Place the bowl on the counter, in a warm place in your kitchen. Let the dough sit at room temperature, undisturbed for 2 hours.

    After the dough has rested at room temperature for 2 hours, place the covered bowl into the refrigerator. Let the bread dough chill in the refrigerator overnight OR until 1½ hours before you want the baked bread to be ready! It should have doubled in size.

To Make Loaves: (Begin 1½ hours before you want a fresh loaf)
  1. Flour a banneton proofing basket (for each loaf) generously with flour; set aside. NOTE: If not using a banneton, place a large piece of parchment paper on the counter; sprinkle with flour.

    Pull out a grapefruit-sized amount of dough from bowl (return remaining dough to fridge). With floured hands, shape it into a ball, by stretching out dough and tucking edges under the bottom. You want it smooth on top, and outer edges tucked under, forming a tight, round dough ball. Pinch dough edges together on the bottom to seal edges as much as possible. Place dough ball, top-side DOWN, into prepared banneton. NOTE: If using parchment paper (no banneton), place dough ball, top side UP onto prepared parchment paper.

  2. Cover bread with a dish towel. Set banneton or parchment on counter; let it sit/rise at room temp. for 40 minutes. Halfway through rising time (20 minutes), preheat oven to 425°. Place Dutch oven into the oven, so it will preheat, as well.

  3. Once dough has sat for 40 minutes, if using a banneton, carefully turn the banneton over onto a large sheet of parchment paper. TIP: Place a large sheet of parchment paper on a baking sheet, then turn it over on top of the banneton (paper onto banneton with baking sheet on top). Securely hold baking sheet and banneton with both hands; carefully flip it over to release and invert the dough ball from banneton onto parchment.

  4. Remove Dutch oven from the preheated oven (it's HOT). Lift parchment paper with dough ball; lower loaf carefully into pan. Put the lid on Dutch oven; place back in oven; bake for 30 minutes. Remove lid; continue baking uncovered for about 5 minutes, until loaf is light golden brown in color.

  5. Remove pan from oven. Carefully lift paper/bread loaf out; transfer bread to wire rack to cool 4-5 minutes before slicing with a serrated knife. Enjoy!

  6. NOTE: Dough will keep, (covered in fridge) up to 2 weeks. Each time you want a fresh loaf, follow instructions above for making a new loaf!

Nutrition Facts
No-Knead Mini Loaves
Amount Per Serving (1 loaf (1/5 of total))
Calories 597 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 2104mg91%
Potassium 190mg5%
Carbohydrates 125g42%
Fiber 5g21%
Sugar 0.4g0%
Protein 17g34%
Vitamin C 0.004mg0%
Calcium 30mg3%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!No-Knead Mini Loaves are crusty on the outside, soft on the inside and use only 4 ingredients! Makes enough for 5 small artisan bread loaves!

Cheesy Bread Wedges

Cheesy Bread Wedges are an easy to make side dish using biscuit mix! They’re buttery, and filled with cheddar cheese, onions, and parsley.
Cheesy Bread Wedges are an easy to make side dish using biscuit mix! They're buttery, and filled with cheddar cheese, onions, and parsley.

If you’re looking for an easy side dish to serve with a favorite salad or main dish, may I suggest these yummy, cheesy bread wedges? They are incredibly simple to make, and have great flavor! With only 10 minutes of prep time needed before baking, they’re a perfectly easy side dish to whip up after a long, busy day.

The recipe utilizes biscuit mix which helps cut down on the number of ingredients needed. Cheddar cheese is used IN the bread batter, and is added to the top of the batter also, so there is plenty of cheesy goodness in each bite. Here’s how to make eight delicious, cheesy bread wedges.

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

Make The Batter

Preheat your oven to 350°F before mixing the batter, and spray or grease the sides/bottom of an 8″ or 9″ round cake pan. This batter doesn’t take long at all to make, and you’ll want your oven and prepared baking pan ready to go, once the batter is done!

Whisk together an egg and milk in a large mixing bowl. Add biscuit mix (like Bisquick), minced onion, ½ cup of grated cheese, and chopped fresh parsley. Stir well, just until the ingredients have been combined.

Egg and milk are whisked together in a large mixing bowl.Cheddar cheese, chopped parsley, minced onion, and biscuit mix are combined with egg mixture. Pour the batter into the prepared pan, and spread it out evenly in the dish. Sprinkle the batter with the remaining ½ cup of grated cheddar cheese.

After batter for the cheesy bread wedges is combined, it's placed in a greased cake pan.More grated cheese is added to the top of the bread batter in pan.

Bake The Cheesy Bread

Melt a half stick of butter (4 T.) in a pan or microwave, and pour it evenly over the top of the grated cheese. Place the baking pan on the middle rack in a preheated oven.

Bake the cheesy bread wedges at 350°F. for 25 minutes, or until the surface of the bread becomes set and golden brown in color. Transfer the baking pan to a wire rack and let the bread cool slightly before slicing.

Melted butter is added to the top of the batter for the cheesy bread wedges.When finished baking, the bread is set and golden brown in color on the top.

Time To Enjoy Some Cheesy Bread Wedges!

Cut the cheesy bread into eight wedges, and serve hot. NOTE: You can cut the cheesy bread wedges IN the pan OR you can remove the entire round loaf to a cutting board and slice it on the board.

You probably will NOT need additional butter, because the melted butter has already been added! That’s it… see how easy this recipe is to prepare? Now you can go ahead and serve the cheesy bread wedges with your favorite salads and/or main dishes.

One of the pieces of cheesy bread wedges is sliced, and is ready to eat.A side view of one of the cheesy bread wedges, showing cheese and parsley inside.

I really hope you enjoy this recipe for cheesy bread wedges, and know you’ll see just how easy it is to make. Thank you for stopping by today, and I hope you will come back again soon for more yummy recipes. Take care, and have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious bread recipes for you to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Author's signature

Original recipe source: “Church Suppers” Cookbook, page 94, published by Black Dog & Leventhal Publishers, Inc. in 2005

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Cheesy Bread Wedges
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Cheesy Bread Wedges are an easy to make side dish using biscuit mix! They're buttery, and filled with cheddar cheese, onions, and parsley.

Category: Bread, Side Dishes
Cuisine: American
Keyword: cheesy bread wedges
Servings: 8 wedges
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large egg lightly beaten
  • ½ cup milk
  • cups biscuit mix like Bisquick
  • 2 Tablespoons chopped parsley
  • 1 Tablespoon minced yellow onion
  • 1 cup grated cheddar DIVIDED USE!
  • ¼ cup butter = 4 Tablespoons, melted
Instructions
  1. Preheat oven to 350°F. Spray or grease sides/bottom of 8" or 9" round cake pan.

  2. Whisk egg and milk together in large mixing bowl. Add biscuit mix, onion, ½ cup grated cheese, and parsley. Stir well just until ingredients are combined. Don't overmix. Pour batter into prepared pan; spread it evenly.

  3. Sprinkle batter with remaining ½ cup grated cheese. Melt butter (4 T.) in pan or microwave. Pour it evenly over the top of the cheese.

  4. Place pan on middle rack in oven. Bake at 350°F. for 25 minutes, or until surface of bread is set and golden brown in color. Transfer baking pan to a wire rack; let bread cool slightly before slicing.

  5. Cut bread into eight wedges, and serve hot. You probably will NOT need additional butter, because melted butter has already been added! Enjoy!

Nutrition Facts
Cheesy Bread Wedges
Amount Per Serving (1 wedge)
Calories 221 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 54mg18%
Sodium 440mg19%
Potassium 89mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 467IU9%
Vitamin C 1mg1%
Calcium 166mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Bread Wedges are an easy to make side dish using biscuit mix! They're buttery, and filled with cheddar cheese, onions, and parsley.

Raspberry Surprise Muffins

Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.
Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!

Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:

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

Make The Muffin Batter

Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!

Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.

Dry ingredients for the muffins are measured into a large bowl and combined.Milk, egg, melted butter, vanilla and almond extracts are added to the dry muffin batter ingredients.Batter for the muffins is stirred only until all ingredients have been incorporated.

Preparing The Muffins For Baking

Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.

Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).

Muffin cups are filled only halfway with the batter for raspberry surprise muffins.Raspberry jam (regular or seedless) is spooned on top of the muffin batter.Muffin batter is added to cover jam, then muffin tops are sprinkled with sugar before baking.

Bake The Muffins

Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.

Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.

A dozen Raspberry Surprise Muffins cooling on a wire rack after baking.A close up reveals a bit of the surprise raspberry filling peeking out from the muffin.

Time To Enjoy Some Raspberry Surprise Muffins!

We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!

The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!

A bite taken from the muffin shows the surprise raspberry filling inside the muffin.One of the raspberry surprise muffins is cut apart, revealing the surprise filling hidden inside.

I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More MUFFIN RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of wonderful muffin recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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:
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Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014

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0 from 0 votes
Raspberry Surprise Muffins
Prep Time
13 mins
Cook Time
17 mins
Total Time
30 mins
 

Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Category: Breakfast, Snack
Cuisine: American
Keyword: raspberry surprise muffins
Servings: 12 muffins
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk whole, 1% or 2%
  • ½ cup butter melted
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup raspberry jam regular or seedless
  • 2 Tablespoons granulated sugar to sprinkle on top of muffin batter
Instructions
  1. Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).

  2. Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.

  3. Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.

  4. Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).

  5. Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts
Raspberry Surprise Muffins
Amount Per Serving (1 muffin)
Calories 230 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 37mg12%
Sodium 175mg8%
Potassium 135mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 297IU6%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

Banana Nut Bagels

Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They’re chewy, delicious, and can be made with pecans or walnuts!
Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

Do you like a good chewy New-York style bagel? You know… the kind that are boiled and then baked? That’s the best way to make them, and this recipe I am sharing with you today fits the bill perfectly! Over the years I’ve shared several bagel recipes on my blog, and I love to make bagels from scratch.

Years ago a recipe for Banana Nut Bagels was shared on a blog from a woman in Sweden named Anne. She shared the recipe back in 2006, and I am just now getting around to sharing it here on my blog. I knew I would have to try them, and after adapting the recipe from European measurements to an American measuring system, I made a couple changes to her original recipe and then made them. Guess what? They’re GOOD! Let me show you how simple it is to make a batch of 9 delicious banana nut bagels!

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

Make The Bagel Dough

Measure active dry yeast, sugar, and warm water (110°F) in a mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If the water is too hot, it can kill the yeast, so use a kitchen thermometer if you have it. Stir to combine these ingredients, then let it sit for 5 minutes. The yeast should bubble on the surface during this time, ensuring the yeast is “good” to use to help the dough rise.

In a separate small bowl, mash 2 bananas with ground cinnamon. After the yeast mixture has rested, add the banana mixture to the mixing bowl. Combine on Low speed and mix until the bananas and cinnamon have been incorporated into the batter. NOTE: You can also mix this by hand, if you prefer.

Yeast is bubbling in a small bowl, indicating the yeast is "good" to use.Bananas are mashed with a fork before adding them to the bagel dough.Ground cinnamon and mashed bananas are mixed into the yeast mixture.

In another bowl, mix all purpose flour with salt, then slowly add these ingredients, a little at a time, to the mixer. Continue adding and slowly mixing until all flour/salt has been added and a thick dough has formed. About half way through the mixing, toss in chopped pecans (or walnuts, if using), and mix them into the dough The dough should end up being smooth and very elastic in texture.

NOTE: If necessary, you may need to add a tiny bit more flour a little at a time to achieve this texture. You do NOT want the dough to be sticky when touched, however be careful not to add too much flour or the dough will become really dry and “floury”.

Roll the dough into a large ball, and put it into a lightly-oiled (or sprayed) large bowl. Turn the dough over so some of the oil (or spray) gets on all sides of the dough. Cover the bowl with a dish towel, and let the dough rise in a warm place for 1 hour. When done, the dough should have almost doubled in size.

Halfway through the mixing time, chopped pecans (or walnuts) are added to bagel dough.Ball of dough is placed in a greased large bowl, covered, and left to rise for 1 hour.

Shape The Bagels

After dough has risen for about an hour it will be fluffy and puffy. Punch the dough down a couple times with your fist, which helps to knock excess air out of the dough. Let the dough rest for 10 minutes. After the dough has rested, evenly divide it into 9 dough balls. If you have a kitchen scale it helps ensure each dough ball weighs about the same.

Shape each piece into a round ball, then take one dough ball into your hands. Use your fingers to make a small hole in the middle of the bagel, then gently stretch the hole out until the bagel has a nice shaped hole in the middle (like a doughnut). Repeat this with all the dough balls, placing each of the 9 bagels onto a baking sheet. Cover the bagels with a dish towel, and let them rest again for 10 more minutes.

Banana nut bagel dough is punched down after rising, to remove excess air.Using fingers, a hole is made in the center of each of the 9 bagel dough balls.Banana nut bagels have been shaped, and wait to be boiled.

Boil the Bagels

Bring a large saucepan (or Dutch oven) of water to a boil, then lower the temperature to a gentle simmer. Place 2-3 bagels at a time into the simmering water. Let them cook undisturbed for about 1 minute, then flip them over to the other side. I use a couple of chopsticks to easily flip the bagels because I can fit one in the middle of the bagel for stability. Two large spoons will do the trick, as well!

Cook the 2nd side for another minute, then carefully remove the boiled bagels to a baking sheet. Repeat until all bagels have been boiled on both sides. Use a slotted spoon to remove the bagels one at a time, letting excess water drain through the spoon back into the saucepan. Now the bagels are ready for the final step… BAKING them!

The bagels are boiled, a few at a time, in hot simmering water.

Bake The Bagels

Place the bagels in a single layer on a large baking sheet with a little space between each one. Bake them at 425°F. for 18-20 minutes. When done, the banana nut bagels will be golden brown in color and should be firm to the touch. Remove them from the oven, and place the bagels on a wire rack to cool.

After boiling, the banana nut bagels are put on baking sheet to be baked.Golden browned on top, the baked bagels come out of the oven to cool.

The Banana Nut Bagels Are Ready To Eat!

Let the bagels cool on a wire rack, then serve them any way you prefer, plain or toasted! I love them served with some cream cheese spread on them… yum! Another way I enjoy banana nut bagels is to toast (or broil) them, then generously butter them while hot. Those are really, really good, too! However you choose to eat them, I’m confident you’ll enjoy these chewy, delicious homemade bagels.

A close up of one of the banana nut bagels cooling on a wire rack.A bagel, cut in half and smeared with cream cheese, ready to be eaten.

Thanks for stopping by today, and I hope you have the opportunity to try these yummy bagels! Don’t forget the butter and/or cream cheese! Please come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BAGEL 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 bagel recipes 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 soIf 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.

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Recipe adapted from: annesfood.blogspot.com/2006/02/banana-pecan-bagels-with-cinnamon.html?spref=pi

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5 from 1 vote
Banana Nut Bagels
Prep Time
20 mins
Cook Time
20 mins
Inactive- Dough Rising Time
1 hr
Total Time
1 hr 40 mins
 

Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

Category: Bread, Breakfast, Snack
Cuisine: American
Keyword: banana nut bagels
Servings: 9 bagels
Calories Per Serving: 336 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • teaspoons active dry yeast =1 small envelope
  • 1 Tablespoon granulated sugar
  • cups warm water 110°F, DIVIDED USE
  • 2 medium bananas very ripe, mashed
  • 1 Tablespoon cinnamon
  • 5 cups all purpose flour + more as needed
  • 1 pinch salt
  • ½ cup chopped pecans (or walnuts)
Instructions
  1. Stir yeast, sugar, and warm water (110°F) together in mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If water is too hot, it can kill yeast, so use a kitchen thermometer if you have one Let it sit for 5 minutes. Yeast should bubble, ensuring the yeast is "good" to use to help the dough rise.

  2. In separate bowl, mash 2 bananas. After the yeast mixture has rested, add the bananas and cinnamon. Mix on Low speed until bananas/cinnamon have been incorporated. NOTE: You can mix this by hand, if you prefer.

  3. In another bowl, mix flour with salt, then slowly add, a little at a time, to the mixer bowl. Continue adding SLOWLY, mixing on Low until all flour/salt has been added and thick dough has formed. Half way through mixing, add chopped nuts; mix them into the dough. Dough should end up being smooth and very elastic in texture. NOTE: If necessary, you may need to add a bit more flour (a little at a time) to achieve this texture. You do NOT want dough to be sticky when touched, however be careful not to add too much flour or dough will become really dry and "floury".

  4. Shape dough into a ball; put it in lightly-oiled (or sprayed) large bowl. Turn dough over so some oil (or spray) gets on all sides. Cover bowl with dish towel; let dough rise in warm place for 1 hour.

  5. After 1 hour, dough should be almost doubled in size. Punch dough down a couple times with your fist to remove excess air. Let dough rest 10 minutes, then evenly divide into 9 dough balls. Shape each into a round ball, then take one into your hands. Use your fingers to make a hole in the middle of the bagel, then gently stretch/shape hole until bagel has a round hole (like a doughnut) in the middle. Repeat with all dough balls, placing shaped bagels on a large baking sheet. Cover bagels with a dish towel; let them rest for 10 minutes.

  6. Preheat oven to 425°F.

  7. Bring a large saucepan (or Dutch oven) of water to a boil, then lower temp. to a gentle simmer. Place 2-3 bagels at a time into simmering water. Let cook undisturbed for 1 minute, then flip them over to the other side. Cook second side for 1 minute. Carefully remove boiled bagels with slotted spoon (to drain water); transfer to a baking sheet. Repeat until all bagels have been boiled.

  8. Place bagels in a single layer on large baking sheet leaving space between each one. Bake at 425°F. for 18-20 minutes. When done, bagels should be nicely browned on top, and firm to the touch. Remove from oven; place on a wire rack to cool. Serve and enjoy!

Recipe Notes

NOTE: Caloric calculation made using walnuts.

Nutrition Facts
Banana Nut Bagels
Amount Per Serving (1 bagel)
Calories 336 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Sodium 9mg0%
Potassium 229mg7%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 5g6%
Protein 10g20%
Vitamin A 21IU0%
Vitamin C 2mg2%
Calcium 29mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

Vanilla Glazed Blueberry Biscuits

Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They’re DELICIOUS!
Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

Have you ever had a sweet, blueberry BISCUIT before? They’re pretty amazing! After trying these biscuits the first time I was hooked, so I decided to show you how easy they are to make! Did I mention the fact that THEY ARE DELICIOUS? Uh huh… they sure are!

I’ve included step by step photos, so if you’ve never made biscuits before, you can be successful with these! After the biscuits have baked and cooled, a sweet vanilla icing is brushed on top for a nice finishing touch! Here’s how to make vanilla glazed blueberry biscuits:

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

Make The Biscuit Dough

The first thing you need to do is preheat your oven to 500°F. Now it’s time to make the biscuit dough! Place 2 cups flour, granulated sugar, baking powder and salt in a large mixing bowl and stir, to combine. Cut in COLD butter using a pastry blender or two forks until the butter has become about the size of peas.

Slowly drizzle buttermilk into the dry ingredients in the bowl, and stir it in only until the buttermilk has been combined with the dry ingredients. The biscuit dough should pull away from the sides of the mixing bowl and form a shaggy ball of dough.

Cold butter is cut into the dry biscuit ingredients in a bowl.Buttermilk is slowly drizzled into the dry biscuit mixture.

Roll Out The Dough And Add Blueberries!

Generously sprinkle a large workspace with flour. Place the dough ball onto the floured workspace (I use my good old large cutting board), then sprinkle the dough with some more flour. Using your fingers, press the dough out, and then flatten it out until the dough is about 1/2″ thick. The dough is very workable and you won’t need a rolling pin to do this.

Place the FROZEN blueberries onto HALF of the dough, leaving a small edge bare on the blueberry side (as seen below in 2nd photo). Carefully fold the bare side of the dough in half, up and over the blueberries, trying to make the edges meet.

NOTE: THIS STEP CAN BE A BIT CHALLENGING! Those silly little frozen blueberries tend to roll out the sides… just keep stuffing them back in with your fingers the best you can! It will NOT be perfect… just try to cover as much as you can.

A shaggy ball of biscuit dough on a floured work surface before being flattened.Frozen blueberries are added to half of the biscuit dough.Half of the biscuit dough is pulled up and over the blueberries.

Cut Out The Biscuits

Once the blueberries are “in” the dough, fold the dough over, and gently knead it with your hands a couple of times. Re-flatten the dough back out with your hands until it is about 1″ thick. Don’t worry if the blueberries “bleed” their blue color onto the dough… that is no big deal!

Use a biscuit cutter, the top of a glass, or a canning jar lid to cut out the biscuits. I use an old canning lid ring! NOTE: When you press straight down on the dough, do not twist the cutting item around. Simply press straight down to cut the biscuit, then remove the dough from your “cutter of choice”. 

When using a regular sized canning jar ring or a cup, I can get 8 biscuits from the dough. If you are using a large biscuit cutter (4″), you may only get 6 biscuits from the dough. Your choice!

Dough is gently kneaded then it's ready for biscuits to be cut out.A small canning jar lid is used to cut out 8 blueberry biscuits from the dough.

Time To Bake!

Place the biscuits into a cast iron skillet (or other oven-safe skillet. Make sure when you place them in the skillet that all the biscuits are touching each other. This allows the biscuits to rise up instead of widen out. Place the skillet in the preheated oven and bake at 500°F. for 6 minutes.

While the biscuits are baking, melt 4 Tablespoons (1/2 stick) of butter in a small pan. Once the biscuits have cooked for 6 minutes, pull the skillet out of the oven. Using a pastry brush, spread the surface of the biscuits with the melted butter. If it looks like a lot of butter don’t worry- it will bake into the biscuits… trust me! Just don’t skip this step, and use all the melted butter!

Put the biscuits back into the oven and finish baking them for another 4-6 minutes. Oven temps can vary greatly, so keep an eye on them. When done the biscuits should be very light golden brown on top and a toothpick inserted into the middle of a biscuit should come out free of batter.

Biscuits are placed in a cast iron skillet, touching each other for baking.Melted butter is poured over the partially baked biscuits, then skillet goes back into oven.Baked blueberry biscuits have absorbed butter and are golden brown when done.

Cool, Then Glaze The Biscuits

Remove the skillet of biscuits from the oven and let it cool for about 10 minutes on a wire rack. While they are cooling, mix together the simple vanilla glaze. To make the glaze, combine powdered sugar, milk and vanilla extract in a small mixing bowl. Stir well, until the glaze is lump-free and smooth.

After the blueberry biscuits have cooled for 10 minutes, use a pastry brush to cover them with the glaze. You can pour the glaze over them if you prefer, but I have found I get them covered best by brushing on the glaze. Try to get every nook and cranny covered!

A simple vanilla glaze is made by combining powdered sugar, milk and vanilla.Brushing icing on the cooled vanilla glazed blueberry biscuits, after baking.

Serve The Vanilla Glazed Blueberry Biscuits

Let the vanilla glazed blueberry biscuits cool a few minutes longer, until the glaze has firmed up a bit. Once the glaze is firm, the biscuits are ready to be gobbled up. Use a knife to separate each biscuit from the others, then use a spatula to remove a biscuit from the skillet for serving.

The biscuits are filled with plump, juicy blueberries, have a wonderful texture, and the sweet glaze makes them practically perfect in every way. YUM! Any leftovers can be covered with plastic wrap, then reheated in a microwave on medium-low heat to enjoy later.

After the icing firms up, the vanilla glazed blueberry biscuits are ready to eat. A fork and one of the vanilla glazed blueberry biscuits, on a white plate.

I hope you enjoy making and eating these truly delicious vanilla glazed blueberry biscuits! Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a great variety of breakfast recipes for you to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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The Grateful Girl Cooks!
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Author's signature

Original recipe source: http://tastykitchen.com/recipes/breads/sweet-blueberry-biscuits/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Vanilla Glazed Blueberry Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

Category: Bread/Breakfast
Cuisine: American
Keyword: vanilla glazed blueberry biscuits
Servings: 8 biscuits
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Biscuit Dough:
  • 2 cups all purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 stick butter (equals 8T. or ½ cup) COLD, cut in chunks
  • ¾ cup buttermilk
  • 1 cup FROZEN blueberries unthawed
  • ½ stick butter (equals 4T. or ¼ cup) MELTED
For Vanilla Glaze:
  • 1 cup powdered sugar (confectioner's)
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 500°F.

  2. Place flour, sugar, baking powder and salt in large mixing bowl; stir, to combine. Cut in COLD butter with pastry blender or two forks until butter becomes the size of peas. Slowly drizzle buttermilk into the dry ingredients; stir only until is incorporated into ingredients. Mixture should pull away from sides of bowl and form a shaggy dough ball.

  3. Generously sprinkle a cutting board or workspace with extra flour. Place dough ball onto floured workspace; sprinkle dough with more flour. Using your fingers, press dough and flatten it out until 1/2" thick. Place FROZEN blueberries onto HALF of the dough, leaving a small edge bare around the edges of that half. Carefully fold the empty half of the dough up and over the blueberries, until edges meet. NOTE: This can be a bit challenging! The blueberries tend to roll out the sides... just keep stuffing them back in the best you can! Turn the dough over, and gently knead it with your hands a couple of times. Re-flatten dough with your hands until 1" thick. Don't worry if blueberries "bleed" color onto dough!

  4. Use a biscuit cutter, rim of a glass glass, or a canning jar lid to cut out the biscuits. NOTE: When you press down on dough, don't twist biscuit cutter around. Simply press straight down to cut the biscuit, then remove dough circle. *Using canning jar lid or a cup can yield 8 biscuits from the dough. If using large biscuit cutter (4"), you may only get 6 biscuits.

  5. Place biscuits into a 9" cast iron skillet (or oven-safe skillet). Make sure biscuits are touching each other. This allows biscuits to rise up instead of widen out. Place in preheated oven; bake at 500°F. for 6 minutes. While biscuits bake, melt 4 T. butter in small pan. Once biscuits have cooked for 6 minutes, pull skillet out of oven. Brush surface of biscuits with melted butter. Don't skip this step, and use all the melted butter! Put biscuits back into oven: continue baking another 4-6 minutes. Oven temps can vary, so keep an eye on them. When done, biscuits should be golden brown on top and a toothpick inserted into the middle of a biscuit should come out clean. Remove from oven; put skillet on wire rack; let biscuits cool (in skillet) for10 minutes.

  6. While biscuits cool, make vanilla glaze. Stir powdered sugar, milk and vanilla together in small bowl, until glaze is smooth and lump-free. Once biscuits have cooled 10 minutes, use a pastry brush to fully cover them with glaze.

  7. Let cool until glaze has firmed up, then serve. Use a knife to separate biscuits, then a spatula to remove biscuits from skillet. Leftovers can be reheated in microwave on medium-low heat.

Nutrition Facts
Vanilla Glazed Blueberry Biscuits
Amount Per Serving (1 biscuit)
Calories 371 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 48mg16%
Sodium 310mg13%
Potassium 243mg7%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 582IU12%
Vitamin C 2mg2%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

 

Strawberry Pecan Bread

Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!
Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Recently I made a loaf of this delicious bread and photographed the “process” so I could share it here on the ol’ blog. Strawberry Pecan Bread is absolutely scrumptious, and I’m pretty confident you’ll enjoy it, too! The recipe is super easy to prepare, and before you know it, it will be baking away in your oven.

This bread loaf also freezes well, so if you want to double the written recipe, you can wrap the extra loaf very well in freezer bags or foil. It will store well in the freezer until you’re ready for another loaf to enjoy with family or friends! Here are the instructions for how to make this yummy strawberry pecan bread.

Making The Bread Batter

To make the batter for the bread, place flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir well, to combine. Add 2 eggs, ONE AT A TIME, beating well after each one, using an electric mixer. The dough will be very crumbly, even after mixing.

Dry ingredients are combined, then eggs are added and beaten in, one at a time.Dough for the bread is crumbly after the eggs are beaten in.

Add The Remaining Ingredients

Stir oil into the mixture until incorporated into the “batter”. Once combined, add sliced strawberries and chopped pecans (or walnuts, if using), and stir gently until they’re mixed in. At this point, the dough will not be too fluid, but will be quite thick.

Oil is added, and stirred into the dough until incorporated.Sliced strawberries and chopped pecans (or walnuts) are stirred into the batter.The dough for the strawberry pecan bread is ready to add to a loaf pan for baking.

Time To Bake The Bread

Spoon the strawberry pecan bread batter into a generously greased and floured 9″x5″ loaf pan until evenly distributed. Pat the dough down with the back of a spoon until solidly combined.

Bake the bread in a preheated 350°F oven (on the middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. When done, transfer the pan to a wire rack, and let the strawberry pecan bread cool 10-12 minutes before removing it from the pan. Run a butter knife around the edges of the bread to loosen, then invert the pan to remove the loaf.

Bread batter is patted down in a 9x5" loaf pan before baking.After baking, the loaf of strawberry pecan bread cools before being removed from pan.

Who Wants A Slice Of Strawberry Pecan Bread?

After removing the loaf from the pan, let it cool completely before slicing and serving. We think this bread tastes the best when served at room temperature. Once sliced, you can see those strawberry slices and chopped pecans inside the bread. It’s delicious, and I am sure you’re going to like it!

Out of the loaf pan, the strawberry bread cools before slicing and serving.A slice of the strawberry pecan bread, ready to enjoy!I hope you have the chance to make this delicious strawberry pecan bread for yourself or for those you love. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a great day.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

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Recipe adapted from original recipe in: “Gooseberry Patch Big Book Of Holiday Cooking”, published in 2012 by Gooseberry Patch & Oxmoor House, page 73

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Strawberry Pecan Bread
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: strawberry pecan bread
Servings: 8 slices (about 1" thick)
Calories Per Serving: 277 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • 2 large eggs
  • ¾ cup vegetable or canola oil
  • 1 cup fresh strawberries hulled and thinly sliced
  • ¾ cup chopped pecans (or walnuts)
Instructions
  1. Preheat oven to 350°F. Generously grease and flour a 9" x 5" loaf pan.

  2. Measure flour, sugar, cinnamon, baking soda and salt into large bowl. Stir well, to combine. Add eggs, ONE AT A TIME, beating well after each one, using electric mixer. Dough will be crumbly, Add oil; stir until incorporated, then add strawberries and pecans (or walnuts, if using). Stir gently until combined (mixture will be thick).

  3. Spoon dough into prepared loaf pan until evenly distributed. Pat dough down with back of a spoon until solidly combined.

  4. Bake at 350°F (on middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. Transfer pan to a wire rack. Let bread cool 10-12 minutes before removing from pan. Run a butter knife around edges of bread to loosen, then invert the pan to remove loaf. Let bread cool completely before slicing and serving.

Nutrition Facts
Strawberry Pecan Bread
Amount Per Serving (1 slice (1" wide))
Calories 277 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Cholesterol 47mg16%
Sodium 233mg10%
Potassium 120mg3%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 26g29%
Protein 6g12%
Vitamin A 72IU1%
Vitamin C 11mg13%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!