Archive of ‘Breakfast’ category

Chocolate Chip Muffins

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins… bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on…Chocolate Chip Muffins / The Grateful Girl Cooks! Chocolate Chip Muffins will be a family favorite for breakfast or a light snack! Guess what? They're easy to make!

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of!  The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry!  Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl.  Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has “rested”,  fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes. Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

And that’s how easy it is to make these wonderful treats!  Don’t they LOOK good?  Each muffin rose well above the top of the paper liner!  And just look at all those mini chocolate chips inside… YUM!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

These chocolate chip muffins tasted FANTASTIC!  We loved them! I sent some of them home with one of our sons, and he loved them, too! I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Category: Breakfast
Servings: 1 dozen
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg PLUS 1 egg white (at room temp. is best)
  • teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins / The Grateful Girl Cooks! Chocolate Chip Muffins will be a family favorite for breakfast or a light snack! Guess what? They're easy to make!

Overnight Banana Coconut Oats

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!Overnight Banana Coconut Oats / The Grateful Girl Cooks! 5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

I really like the idea of having overnight oats ready to grab and go in the morning… no fuss… just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!  It couldn’t be easier to make this simple convenience food, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU!  Here’s how to make one serving:

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. *NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract.  I didn’t find it necessary, but it is an option!

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, add a bit more coconut milk to ensure the ingredients are covered.

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

This is what it looked like after mixing.  Place a lid on the jar or container, and refrigerate overnight.

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

The next morning, remove jar from refrigerator and remove lid.  Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat (no, you do not have to heat them!).

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

If you enjoy this recipe, you might also enjoy another of my blog posts for Strawberry Coconut Overnight Oats. The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings.  The oats can be prepared 2-3 days in advance.  If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

Overnight Banana Coconut Oats
Prep Time
5 mins
Total Time
5 mins
 
You will enjoy the convenience of these "make ahead", creamy, thick Overnight Banana Coconut Oats. Perfect for a quick, grab and go breakfast!
Category: Breakfast
Servings: 1 serving
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned rolled oats (not instant)
  • 1/2 very ripe banana , sliced thin
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon shredded coconut (unsweetened preferred)
  • 1 teaspoon chia seeds
  • 2 teaspoon pure maple syrup
  • 1/2 cup unsweetened coconut milk (plus more, if necessary)
  • 1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)
Instructions
  1. Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
  2. Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
  3. When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
  4. Serve, and enjoy!
Recipe Notes
Oats can be prepared 2-3 days in advance, if desired.

Here’s one more to pin on your Pinterest boards!Overnight Banana Coconut Oats / The Grateful Girl Cooks! 5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

 

Lemon Ricotta Pancakes

If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there. Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

Lemon Ricotta Pancakes at The McKay Cottage / The Grateful Girl Cooks!

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

 

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT!  So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other.  Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired).  I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Serve warm, with maple syrup or whipped cream!  Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

I really hope you will consider trying this recipe… the pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends!  You’ll definitely enjoy these, and they’re so good I bet you’ll want to make them again… and again!  Have a great day!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Recipe Source: Ashley, at https//bakerbynature.com/lemon-ricotta-pancakes/

Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast your family and friends will remember!
Category: Breakfast
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • teaspoons baking soda
  • 2 eggs (large)
  • cups milk
  • 1 cup ricotta cheese (full fat is best!)
  • teaspoons vanilla extract
  • 1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
  • 2 teaspoons lemon zest
For Garnish/Serving (if desired):
  • Powdered sugar (sifted), Fresh fruit, or whipped cream
  • Maple syrup
Instructions
  1. Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
  2. In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.
  3. Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).
  4. When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!
Recipe Notes
The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal.

Here’s one more to pin on your Pinterest boards!Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Triple Berry Banana Smoothie

Do you enjoy cold, fresh fruit smoothies? We sure do at our house! Recently for lunch I made a Triple Berry Banana Smoothie, which included blended frozen raspberries, blueberries, and blackberries with a banana, orange juice, Greek yogurt and spinach! It was DELICIOUS!Triple Berry Banana Smoothie / The Grateful Girl Cooks! A delicious fruit smoothie featuring raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt! A perfect quick meal on the go!

Here in the Portland, Oregon area, we’ve been experiencing many days with temperatures in the low 30’s this Winter. I realize that sounds like a “heat wave” to others experiencing absolutely frigid temps, heavy snowfall and blizzard conditions, BUT… it still was COLD. So in spite of everything my brain told me NOT to do on a freezing cold day, I made a really COLD fruit smoothie for lunch… ha ha! And guess what? IT WAS WONDERFUL!

The smoothie couldn’t be easier to make!  Here are the cast of characters… frozen berries (3 kinds- blueberry, blackberry and raspberry, bought in a fruit medley bag at Costco), non-fat plain Greek yogurt (a good source of protein), a handful of fresh baby spinach (trust me- the kids will NEVER know there’s a veggie in there!), a banana, and a small amount of orange juice.

All the ingredients are placed into a blender and mixed until it is smooth! That’s it!  There is enough to make 2 (8 ounce) smoothies, or 4 little smoothies (for the kids). By using frozen berries there is no need to add ice to make the smoothie cold (which can possibly water down the drink).

Triple Berry Banana Smoothie / The Grateful Girl Cooks!

If you are a lover of fruit smoothies, I would also recommend checking out my recipes for Orange Julius (copycat), Blueberry, Banana and Kale Smoothie, or the delicious Super Creamy Chocolate Peanut Butter Smoothie! They all taste wonderful, and are very easy to prepare!

You might also enjoy this Orange Julius (copycat) / The Grateful Girl Cooks!

You might also enjoy this Blueberry, Banana, and Kale Smoothie / The Grateful Girl Cooks!

You might also enjoy this Super Creamy Chocolate Peanut Butter Smoothie / The Grateful Girl Cooks!

But for now… back to THIS incredible tasting drink! Once it is well blended, pour yourself a great big glass full… and ENJOY this yummy, filling beverage! The best part is that it only takes a couple minutes to make, tastes GREAT, and is nice and cold from those frozen berries! Lip-smackin’ good!

Triple Berry Banana Smoothie / The Grateful Girl Cooks!

Hope you enjoy it! We sure did! The recipe is easily doubled, and can be easily adapted to use other berries you may enjoy.  It was a very light lunch for me that day, but it left me filling full and satisfied.  Have a wonderful day!

Triple Berry Banana Smoothie / The Grateful Girl Cooks!

Triple Berry Banana Smoothie
Prep Time
3 mins
Total Time
3 mins
 
This cold and satisfying fruit smoothie featuring a medley of fresh and frozen fruit, orange juice, Greek yogurt and spinach is a wonderful quick meal on the go!
Category: Beverage
Servings: 2 (8 ounce) servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 cups frozen berry medley (blueberries, blackberries, raspberries)
  • 1 large banana
  • 1 large handful fresh baby spinach leaves (approx. 1½ cups)
  • 3 heaping Tablespoons non-fat Greek yogurt
  • 1/2 cup orange juice (I used commercially prepared)
Instructions
  1. Place all ingredients in blender. Make sure berries (or banana) are frozen before adding. By using frozen fruit, you avoid having to add ice cubes to the drink to make it cold, which can water it down.
  2. Process ingredients until well blended and smooth.
  3. Pour into glasses and serve!
Recipe Notes
Recipe yields approximately 2 (8 ounce) servings) or 4 (1/2 cup) servings.

Here’s one more to pin on your Pinterest boards!Triple Berry Banana Smoothie / The Grateful Girl Cooks! A delicious fruit smoothie featuring raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt! A perfect quick meal on the go!

 

Microwave Egg Breakfast Sandwich

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes? Yep… it’s delicious, and can be ready faster than stopping for take-out at a fast-food restaurant!Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks! Need a QUICK breakfast? Try this hearty 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin!

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).  My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.  I recently began making eggs in the microwave (who knew?), and have made these 2 minute breakfast sandwiches with an egg, sharp cheddar cheese, and thinly sliced ham stacked on a toasted english muffin several times already.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.   Here’s how easy they are to make using a microwave, and a few simple ingredients.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Give it a good stir till ingredients are mixed thoroughly.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Next place the english muffin halves in toaster and lightly toast. Now multi-task!!!! While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).  Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha). I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

As soon as the english muffin was toasted, I lightly buttered it, added the ham immediately, placed the cooked egg on top of the ham, then added sharp cheddar cheese and put the lid on top. If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

That’s it! In under 2 minutes, you’ve got yourself an amazingly tasty breakfast!  The warmth from the top half of the english muffin lightly melted the cheese. I made these on another day when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting breakfast was made “lickety split” for us kitchen “orphans”.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

These would be fantastic item for a quick breakfast to eat on the go (I know many of you eat in your car on the way to work- wink, wink!). Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? It would also be a quick way to feed the kids before school… and this sandwich really tastes good! Hope you’ll give it a try!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Microwave Egg Breakfast Sandwich
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Need a QUICK breakfast on the go? Try this 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin
Category: Breakfast
Servings: 1 sandwich
Author: JB at The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 large egg
  • 1 teaspoon water
  • salt/pepper (to season egg)
  • 1 english muffin , split and toasted
  • butter (optional, for muffin)
  • 2-3 thin slices deli ham
  • Small handful grated sharp cheddar cheese (or thin slice)
Instructions
  1. Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
  2. Lightly toast english muffin. When done, butter one half (optional).
  3. While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
  4. Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!

 

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks! Need a QUICK breakfast? Try this hearty 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin!

Glazed Lemon Poppy Seed Doughnuts

Who wants doughnuts? How about these Glazed Lemon Poppy Seed Doughnuts? They are baked (not fried), a little sweet, a little tangy, glazed with a lemon icing… and very good! Yes, please!Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks! These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat!

I found this recipe on Pinterest and decided to give it a try. I love all things lemon… and lemon poppy seed doughnuts with lemon glaze on top? C’mon!!!  I knew I had to make them.  The doughnuts are baked and are crazy easy to make.  Here’s how to prepare this yummy breakfast treat:

Spray a doughnut pan with non-stick spray; set aside. Preheat your oven to 350 degrees F. Speaking of doughnut pans… I bought a Wilton 6 cavity doughnut pan a couple years ago with a gift card I received for my birthday. I think it was only $9 or $10 dollars on Amazon, and I’ve used it a lot.  It’s wonderful to be able to BAKE doughnuts, instead of FRYING them! This is what it looks like.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth, Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to over mix!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches. Bake doughnuts for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.

To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Once doughnuts have cooled down, frost with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back onto the wire rack.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the “icing” has firmed up, the doughnuts are ready to serve.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

The doughnuts are best eaten on the same day they are made, BUT you can store them for a couple days at room temp, if covered well.  They can also be frozen for a month or two, if wrapped and sealed well.  I made these doughnuts a couple weeks ago before our complete kitchen remodel begins (no oven for 6 weeks- boo hoo) and froze several of them. I’m looking forward to having them conveniently stashed in our freezer to pull out for a quick breakfast treat!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

There you have it… Baked Lemon Poppy Seed Doughnuts!  A big thank you goes out to Sally at Sally’s  Baking Addiction for her lovely recipe!  Sure hope you will give these yummy lemon infused doughnuts a try.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Recipe Source: https://sallysbakingaddiction.com/2016/09/02/glazed-lemon-poppy-seed-donuts/

Glazed Lemon Poppy Seed Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Category: Breakfast
Servings: 9 Doughnuts
Author: JB at The Grateful Girl Cooks!
Ingredients
For the Doughnuts:
  • 1 cup all purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons butter , melted (and cooled a bit)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoon butter , melted
  • 1 Tablespoon fresh lemon juice
  • 1-2 Tablespoons milk (depends on thickness of glaze you desire)
  • 1/2 teaspoon vanilla extract
  • Poppy seeds for garnish (completely optional)
Instructions
  1. Spray a doughnut pan with non-stick spray and set aside. Preheat your oven to 350 degrees F.
  2. In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth, Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to overmix!
  3. Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.
  4. Bake doughnuts for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.
  5. To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.
  6. Once doughnuts have cooled down, frost with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back onto the wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the "icing" has firmed up, the doughnuts are ready to serve.

Here’s one more to pin on your Pinterest boards!Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks! These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)!

 

Blackberry Scones

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

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

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

Blackberry Scones / The Grateful Girl Cooks!

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

Blackberry Scones / The Grateful Girl Cooks!

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

Blackberry Scones / The Grateful Girl Cooks!

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

Blackberry Scones / The Grateful Girl Cooks!

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

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

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

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

Blackberry Scones / The Grateful Girl Cooks!

Blackberry Scones / The Grateful Girl Cooks!

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

Blackberry Scones / The Grateful Girl Cooks!

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

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

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

 

 

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Jalapeño Cheddar Bagels

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

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

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

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

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

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

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

Jalapeño Cheddar Bagels
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
 
Servings: 8 bagels
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 pkg. (envelope) active dry yeast
  • 2 Tablespoons granulated sugar
  • cups warm water , divided
  • cups all-purpose flour
  • teaspoons salt
  • 3 medium jalapeño peppers , de-seeded and diced
  • 4 ounces sharp cheddar cheese , grated, divided
Instructions
  1. In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

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

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Gingerbread Granola

I recently whipped up a batch of Gingerbread Granola ( in about 30 minutes!), and have really enjoyed having it around our house for a quick breakfast cereal or snack.Gingerbread Granola / The Grateful Girl Cooks!

I found the recipe on Pinterest, and made it up a few days after finding the recipe.  It was very quick and easy to make, and took only about 30 minutes, from start to finish! Here’s how to make this delicious granola, which features rolled oats, coconut, chopped nuts, dried cranberries (or raisins), and spices you would normally find in a great piece of gingerbread:

In a large mixing bowl, whisk molasses, oil, salt, cinnamon, cloves and ginger together until mixture is fully blended. To this mixture, add old-fashioned rolled oats, coconut, and chopped pecans or walnuts. Stir until all ingredients are fully coated.

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Evenly divide the mixture and pour onto two large rimmed baking sheets (by spreading the mixture onto TWO baking sheets, it enables the granola to cook quicker). Spread the oats out on both sheets.  Bake in a preheated 325 degree oven for 25 minutes. Stir oats occasionally while they cook, then re-spread on sheets.

Gingerbread Granola / The Grateful Girl Cooks!

The granola is done when the oats have turned light brown (mine took 25 minutes, but may take you a couple minutes longer for total cooking time, as oven temps. vary). Once done, remove granola from oven, and stir in dried cranberries (or raisins).  Be sure to let the granola cool completely to room temperature before placing into an airtight container for storage.

I stored my granola in canning jars (filled a quart sized jar and a pint sized jar). This Gingerbread Granola would be a thoughtful gift to give (especially around Christmastime), OR just to have around the house to enjoy as a delicious granola cereal with milk for breakfast (or use in other ways). The flavor is very “gingerbread-like”. YUM.

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Gingerbread Granola / The Grateful Girl Cooks!

Hope you will consider trying this recipe.  This gingerbread flavored granola would also taste wonderful over ice cream or frozen yogurt, or mixed into a morning parfait with fruit and Greek yogurt! There are many possibilities for this simple yet tasty granola! Have a blessed day!

Gingerbread Granola / The Grateful Girl Cooks!

Recipe Adapted From: http://kitchensimplicity.com/gingerbread-granola

Gingerbread Granola
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Category: Breakfast
Servings: 5 ½ cups
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/3 cup molasses
  • 2 Tablespoons canola oil (or mild tasting oil)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups rolled oats (old-fashioned, not instant)
  • 1 cup flaked coconut
  • 1 cup pecans (or walnuts), chopped
  • 1/2 cup dried cranberries (or raisins)
Instructions
  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, add first 6 ingredients (molasses, oil, salt, cinnamon, ginger and cloves). Whisk these together until fully blended.
  3. Add rolled oats, coconut flakes and chopped nuts to molasses mixture; stir until oats, etc. are coated.
  4. Divide and spread mixture out evenly onto 2 large baking sheets (with rims). Bake at 325 degrees for 25-30 minutes. Stir oats occasionally (every 7-8 minutes), then redistribute them on baking sheets, and bake until the oats become light brown in color.
  5. Remove oats from oven and stir in dried cranberries (or raisins). Let the granola cool completely on the baking sheets before transferring to an airtight container, or serving. Enjoy!

Here’s one more to post on your Pinterest boards!Gingerbread Granola / The Grateful Girl Cooks!

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Cranberry Orange Loaf With Orange Icing

Looking for a little taste of the holidays to help start your day? You will absolutely LOVE this delicious recipe for Cranberry Orange Loaf With Orange Icing! Grab a big ol’ slice of this moist, flavorful bread, and sit down in a comfy chair with a mug of coffee or tea!Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks! Enjoy a taste of the holidays with a slice of this delicious, moist Cranberry Orange Loaf, topped with creamy Orange Icing!
Recently I discovered a bag of fresh cranberries lurking in the refrigerator in our garage. They had been hiding out in a refrigerator drawer since Thanksgiving… oops! What an unexpected surprise! Thankfully they were still GOOD, so I used them to make this delicious treat! Waste not, want not, right?

It sure was a wonderful start to the day to enjoy a slice of this flavor packed bread in the morning with a cup of coffee!  The tang from the cranberries paired well with the sweet orange icing… YUM!  The best part of all was just how easy this loaf of sweet bread was to prepare!  Here’s how:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cranberry Orange Loaf With Orange Icing / The Grateful Girl Cooks! Enjoy a taste of the holidays with a slice of this delicious, moist Cranberry Orange Loaf, topped with creamy Orange Icing!

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