Archive of ‘Breakfast’ category

Chocolate Caramel Pecan Scones

Grab some hot coffee, tea or a cold glass of milk… and enjoy these absolutely delicious scones, filled with milk chocolate chips, caramel and pecans, for a special treat at breakfast or a simple snack in the middle of the day!Chocolate Caramel Pecan Scones / The Grateful Girl Cooks!
I LOVE scones! Do you?  I’ve been making them for years, and have included many of my favorite recipes on my blog, including Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, Gingerbread, Cranberry Orange, and several others.

Collage showing 9 different scones from The Grateful Girl Cooks!

When I saw a recipe recently for these scones, I just KNEW I wanted to try them… I couldn’t help myself!  I made a batch for Easter this year, and guess what? They are GOOD, and easy to prepare, even if you’ve never made scones before! Here’s how:

Preheat oven to 400 degrees before beginning.  Place parchment paper or a silicone mat onto a large cookie sheet.  Place flour, baking powder, granulated sugar, and salt into a large mixing bowl.  Cut VERY COLD butter into small chunks and add to the flour.

Cut the butter into the dry ingredients, using a pastry cutter (shown), or 2 forks, or by using your fingers to pinch the ingredients together. Do this until crumbs resemble small peas, and butter is incorporated into mixture. Add the egg and whipping cream to the bowl. Stir to combine.

Butter is cut into flour for scone doughEgg and whipping cream is added to dry ingredients for scones
Continue mixing with spoon or lightly knead the dough in the bowl (with clean hands) until a soft dough ball is formed. Add chocolate chips, caramel pieces, and chopped pecans (or walnuts) to dough.

Scone dough, in a ball in glass mixing bowlChocolate chips, caramel pieces and pecans added to scone dough
Mix the chocolate chips, caramels and pecans gently into dough, until fully blended. Place the dough ball onto a lightly floured work surface, and form dough into a circle, by pressing down and shaping with hands. Circle should be about 8-9 inches wide and about 2 inches high (approx.). Once formed, cut dough into 8 equal sized wedges using a sharp knife or a pizza cutter.

Scone dough is filled with chocolate, pecans and caramel pieces
Scone dough is shaped into a circle on floured surface
Place wedges onto a parchment paper lined baking sheet (or onto a silicone mat). Place them in a circle, but separate each piece slightly from the others (as shown below). Bake at 400 degrees for 18-10 minutes (check them at 18 minutes- mine were done!).  The scones should be golden brown.

Remove baking sheet from oven. Let scones rest for a couple minutes, then transfer them to a wire rack to finish cooling.

Eight baked chocolate caramel scones, cooling on wire rack
Let the scones cool to room temperature so the chocolate can firm up. Transfer to a serving platter, serve and enjoy!

Baked chocolate caramel pecan scones on green serving plate
See all that chocolate, caramel, and pecan yumminess? Yep. These scones are GOOD! Make sure to store any leftover scones in an airtight container, or wrap them really well in plastic wrap.

Baked scones, with one sitting on top
Now all that’s left to do is grab a cold glass of milk, or a hot mug of tea or coffee, and enjoy a tasty treat!  Have a great day!

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Recipe Source: http://justaboutbaked.com/turtle-scones/

Chocolate Caramel Pecan Scones
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Grab some coffee or tea and enjoy these absolutely delicious scones, filled with milk chocolate chips, caramel and pecans, for breakfast or a simple snack.
Category: Breakfast, Snack
Servings: 8 scones
Calories Per Serving: 447 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups flour (all purpose)
  • 1 Tablespoon baking powder
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoons salt
  • 5 Tablespoons butter , VERY cold
  • 1/2 cup heavy whipping cream
  • 12 caramels , chopped into small pieces
  • 3/4 cup milk chocolate chips
  • 3/4 cup pecans (or walnuts) , chopped
Instructions
  1. Preheat oven to 400 degrees before beginning.  Place parchment paper or a silicone mat onto a large cookie sheet.  

  2. Place flour, baking powder, granulated sugar, and salt into a large mixing bowl. Cut VERY COLD butter into small chunks and add to the flour. Cut the butter into the dry ingredients, using a pastry cutter, 2 forks, or by using your fingers to pinch the ingredients together. Do this until crumbs resemble small peas in size, and butter is incorporated into mixture. Add egg and whipping cream to the bowl. Stir with spoon, or lightly knead the dough in the bowl (with clean hands) until a soft dough ball is formed.

  3.  Add chocolate chips, caramel pieces, and chopped pecans (or walnuts) to dough.  Mix well (using your hands is easiest), until fully blended.

  4. Place the dough ball onto a lightly floured work surface, and form dough into a circle, by pressing down and shaping with hands. Circle should be about 8-9 inches wide and about 2 inches high (approx.). Once formed, cut dough into 8 equal sized wedges using a sharp knife or a pizza cutter.

  5. Place wedges onto a parchment paper or silicone mat lined baking sheet . Place wedges in a circle, separating each piece slightly from the others. Bake at 400 degrees for 18-10 minutes (check them at 18 minutes- mine were done!).  The scones should be golden brown.  Remove baking sheet from oven. Let scones rest for a couple minutes, then transfer them to a wire rack. Let scones cool to room temperature so chocolate can firm up. Serve... and enjoy!

Nutrition Facts
Chocolate Caramel Pecan Scones
Amount Per Serving (1 scone)
Calories 447 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Cholesterol 42mg 14%
Sodium 191mg 8%
Potassium 266mg 8%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Sugars 23g
Protein 5g 10%
Vitamin A 9.6%
Calcium 12.8%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Apple Cinnamon Overnight Oats

You’ll love this easy, delicious recipe for creamy Apple Cinnamon Overnight Oats with pecans! Make them in 10 minutes, refrigerate the filled jars overnight, and enjoy this wonderfully creamy breakfast treat waiting for you in the morning!
Apple Cinnamon Overnight Oats / The Grateful Girl Cooks!

I’ve been really having fun trying different flavor combinations for overnight oats recently, and have already made Banana Coconut, Strawberry Coconut, and Chocolate Banana.  All of them are so good! I love the convenience of taking a few minutes at night to mix them up, and then waking up to, and eating, a creamy jar of deliciously flavored oats that’s ready first thing in the morning!

I decided to make one of my favorite combinations… apples and cinnamon flavored overnight oats (the TYPICAL way I eat oatmeal)! YUM.  I adapted this recipe from a few of the other oatmeal recipes I’ve made, and just added the ingredients I wanted to it.  I also added a few chopped pecans (you can substitute walnuts), for extra crunch, and some chia seeds which really help to fill you up… and they turned out REALLY good! Here’s how easy it is to make them:

Start by cooking diced apples in a bit of water, brown sugar, and cinnamon in a skillet on medium heat, until apples have slightly softened, and the liquid has reduced slightly in volume (about 5 minutes). Stir occasionally. During the last minute of cooking, add the chopped pecans. Once apples have softened slightly, remove skillet from heat.

Diced apples cooking with brown sugar, cinnamon and water in skillet

Apples, pecans, cinnamon and brown sugar, in skillet

Divide rolled oats, vanilla, and chia seeds evenly into two containers (I used canning jars). Divide and add apple mixture evenly (plus any syrup left in skillet) into jars. Fill jars with almond milk (or milk of your choice), until oat mixture is covered.

Oats, apples, chia seeds added to canning jars

Almond milk added to overnight oats in two jars

Stir each jar well, to fully incorporate ingredients. Place a cover on each jar, and place jars in refrigerator and chill overnight.

Two covered jars with overnight oats inside

After refrigerating oats overnight, remove, grab a spoon, and dig into this creamy, flavor-filled, filling breakfast! Unopened jars will keep for 3-4 days in refrigerator.

Two jars of overnight oats with a spoon and three apples in front
Hope you will consider making these delicious oats for a quick breakfast! The recipe is easily doubled or tripled.  If you enjoy oatmeal in other forms, you might also enjoy trying my recipes for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, or Apple Cinnamon Steel Cut Oats with Pecans! Have a great day!

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Apple Cinnamon Overnight Oats
Prep Time
10 mins
 
Category: Breakfast
Servings: 2
Calories Per Serving: 304 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 large apple , peeled, diced
  • Tablespoons brown sugar
  • 3/4 teaspoon cinnamon
  • 6 pecans , chopped
  • Tablespoons water
  • 1 cup old fashioned rolled oats , (not instant)
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon chia seeds
  • 1 cup unsweetened almond milk , (approximate)
Instructions
  1. Cook diced apples in water, brown sugar, and cinnamon in a skillet on medium heat, until apples have slightly softened, and the liquid has reduced slightly in volume (about 5 minutes). Stir occasionally. During the last minute of cooking, add the chopped pecans. Once apples have softened slightly, remove skillet from heat.

  2. Divide rolled oats, vanilla, and chia seeds evenly into two containers (I used canning jars). Divide and add apple mixture evenly (plus any syrup left in skillet) into jars. Fill jars with almond milk, until oat mixture is covered. Stir each jar well, to fully incorporate ingredients. 

  3. Place a cover on each jar, and place jars in refrigerator overnight. In morning, serve and enjoy! Unopened jars can be stored in refrigerator for 3-4 days.

Nutrition Facts
Apple Cinnamon Overnight Oats
Amount Per Serving (1 serving)
Calories 304 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 170mg 7%
Potassium 215mg 6%
Total Carbohydrates 51g 17%
Dietary Fiber 7g 28%
Sugars 20g
Protein 7g 14%
Vitamin C 2.5%
Calcium 21.6%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Blueberry and Cream Cheese-Stuffed French Toast

Blueberry and Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!
Blueberry and Cream Cheese-Stuffed French Toast / The Grateful Girl Cooks!
I’m “typically” an eggs, English muffin or oatmeal kind of girl for my breakfast choices, BUT… every now and then I do love a decadent, over the top breakfast. A real gut-buster, but oh soooo good! This one definitely fits the bill for DECADENT!

My husband and I had the opportunity to have a weekend getaway on the Oregon coast (the town of Newport) several years ago. We especially enjoyed a breakfast out at one particular restaurant.  I ordered this dish, and was blown away with how amazing it tasted (french toast calories aside… *cough cough). I’ve remembered that yummy breakfast ever since, and last Fall I decided to try making my own version of it at home, and it was delicious! Here’s how to make it:

In medium sized bowl, combine cream cheese filling ingredients (with lemon zest for added flavor). Use a mixer or fork to blend well, until smooth. Set aside.

Cream cheese filling for french toast, mixed together in small bowl

In a medium sized saucepan, place blueberries, water, cornstarch and granulated sugar.  Cook on low heat, stirring occasionally, until blueberries “pop” (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.

Thickened blueberries on spoon over saucepan

In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.

Whisking milk, eggs and cinnamon for french toast

To prepare, divide the cream cheese mixture evenly and spread on two pieces of french bread. Evenly top with some of the blueberry mixture (DO NOT USE ALL OF IT- SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH).  Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of french bread on top of blueberries.

Blueberries and cream cheese filling on French bread slices

Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet.  Place each “sandwich” into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture.  Shake off excess, then place french toast onto hot skillet. Repeat with other serving.  Cook until bottom side is browned nicely, then very carefully turn french toast to other side and continue to cook until both sides are crispy and browned. This will take a few minutes.

Stuffed French toast soaking up egg mixture before cooking

Stuffed French Toast cooking on the grill

Once cooked/browned, transfer french toast to serving plate.  Spoon some of the reserved blueberry sauce over the top of the dish, then add a dollop of whipped cream, if desired. You’ll notice my whipped cream on this serving melted from the heat by the time I finally got a photo… oh well… you get the idea, right?

Blueberry and cream cheese stuffed french toast with whipped cream, on small plate

Serve and enjoy every bit of this decadent breakfast, THEN go for a long walk to work it off! I totally recommend that, by the way… ha ha! It’s all about BALANCE! The french toast is high in calories (the equivalent of one large Cinnabon, by the way – yikes!), so if you want to consume less calories but still enjoy this dish, cut it in half once you’re done cooking it, THEN add the blueberry topping! It will be messy, but GOOOOOD!

Blueberry french toast, half eaten, on plate with fork

Have a great day! Make it a good one! And get those walking shoes out… you’re gonna need a walk after this scrumptious breakfast!

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Blueberry and Cream Cheese-Stuffed French Toast
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Blueberry and Cream Cheese Stuffed French Toast is a delicious, flavor-filled, decadent breakfast treat you will really enjoy!
Category: Breakfast
Servings: 2 servings
Calories Per Serving: 803 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Cream Cheese Filling
  • 1 teaspoon lemon zest
  • 4 ounces cream cheese , low fat
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
For Blueberry Sauce
  • cups fresh blueberries
  • 1 teaspoon cornstarch
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons water
For French Toast
  • 4 slices French bread , approx. 1" thick per slice
  • 3 eggs
  • 1/4 cup milk , low-fat
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 teaspoons butter
  • Whipped cream , OPTIONAL for topping
Instructions
  1. In medium sized bowl, combine cream cheese filling ingredients. Use a mixer to blend until smooth. Set aside.

  2. In a medium sized saucepan, place blueberries, cornstarch and granulated sugar.  Cook on low heat, stirring occasionally, until blueberries "pop" (burst), and mixture has thickened. (approx. 5-6 minutes). Set aside; stir occasionally to cool.

  3. In a large bowl, whisk together the eggs, milk, vanilla, and cinnamon.

  4. To prepare, divide the cream cheese mixture evenly and spread on two pieces of french bread. Evenly top with some of the blueberry mixture (DO NOT USE ALL OF IT-SAVE SOME BLUEBERRY MIXTURE SEPARATELY TO SPOON OVER TOP OF FINISHED DISH).  Try hard to not place the blueberries all the way to the edge of the bread, or the sauce will run out while cooking. Place a piece of french bread on top of blueberries.  

  5. Heat a large non-stick skillet (or grill pan) on medium heat. Melt butter in skillet.  Place each "sandwich" into egg mixture, one at a time, to soak up the egg mixture. Turn, to coat each side in the egg mixture.  Shake off excess, then place french toast onto hot skillet. Repeat with other serving.  Cook until bottom side is browned nicely, then very carefully turn french toast to other side and continue to cook until both sides are crispy and browned. This will take a few minutes.

  6. Once cooked/browned, transfer french toast to serving plate.  Spoon some of the reserved blueberry sauce over the top of the dish, then add a dollop of whipped cream, if desired. Serve and enjoy, THEN go for a long walk to work it off! (ha ha) 

Recipe Notes

NOTE: Caloric calculation does not include whipped cream topping (as it is optional).
TIP: If you wish to have less calories, cut the french toast in half after removing it from skillet, THEN cover the top with the blueberry filling, etc. Still all the taste, but half the calories!

Nutrition Facts
Blueberry and Cream Cheese-Stuffed French Toast
Amount Per Serving (2 slices)
Calories 803 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 288mg 96%
Sodium 1067mg 44%
Potassium 524mg 15%
Total Carbohydrates 123g 41%
Dietary Fiber 5g 20%
Sugars 46g
Protein 29g 58%
Vitamin A 18.2%
Vitamin C 14.6%
Calcium 22.1%
Iron 34.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Banana Overnight Oats

If you appreciate having a “ready to eat breakfast” waiting for you when you stumble sleepy-eyed into the kitchen in the morning, you will enjoy the convenience of Chocolate Banana Overnight Oats! Simply make them before you go to bed, and BOOM… they will be ready and waiting for you… thick, creamy and delicious in the morning!Chocolate Banana Overnight Oats / The Grateful Girl Cooks!

I’ve made overnight oats many times, and really do like the convenience of this filling, delicious breakfast item!  Besides this recipe you might enjoy my other recipes for Overnight Banana Coconut Oats or Strawberry Coconut Overnight Oats!

Here are the cast of characters for this flavorful version: old fashioned oats, cocoa powder, cinnamon, chia seeds, vanilla extract, lite coconut milk, a banana, and pure maple syrup (this is optional for an additional sweetener). It only takes a couple of minutes to mix everything together, and then all you will need to do is cover and refrigerate them overnight, to enjoy them the next morning!

Ingredients for overnight oats on counter

The recipe, as written below, below makes 1 serving. I doubled the recipe to have two of these pint jars of creamy oats ready to eat, so my photos reflect that. These yummy overnight oats are so easy to make!

Begin by adding all ingredients, except for banana and maple syrup to jar. You will need to give the ingredients a good stir, to fully mix them together. Once mixed, add banana slices. Drizzle with maple syrup, if using (maple syrup is optional; use only if a sweeter taste is desired).

2 pint jars containing oats mixed with coconut milk

Chopped bananas in jars with chocolate oats

Once ALL ingredients were mixed in, I added a tiny bit more coconut milk (about a Tablespoon) to loosen up the oats a bit, then gave it another good stir. The mixture came right up to the top of the cute little pint jars!

Coconut milk in jars of chocolate oats

2 jars of overnight chocolate banana oats

The containers were then covered tightly with plastic wrap, and placed in the refrigerator overnight.  In the morning, the oats had firmed up quite a bit (almost to a pudding consistency) by the time I was ready to eat!  If desired, garnish each jar with a couple fresh slices of banana, then dig in and enjoy this simple, yet filling breakfast!

Jar of chocolate oats with banana sliceschocolate overnight oats on a spoon

That’s how easy it is to make this simple treat for a scrumptious, quick and convenient breakfast. The jars will keep in the refrigerator for 2-3 days after making them, so you can make several jars ahead of time to conveniently grab when you are hungry!  Sure hope you will consider trying these Chocolate Banana Overnight Oats! They’re really good!

Have a wonderful day, friends. Make it a GOOD one!

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Recipe Source: https://www.organizeyourselfskinny.com/2015/07/02/banana-chocolate-overnight-oats/

Chocolate Banana Overnight Oats
Prep Time
5 mins
Overnight Refrigeration
8 hrs
 

Creamy, filling, and absolutely delicious, these Chocolate Banana Overnight Oats are a convenient, quick and satisfying breakfast!

Category: Breakfast
Servings: 1 serving
Calories Per Serving: 318 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned rolled oats
  • 1/2 Tablespoon cocoa powder
  • 1/2 teaspoon chia seeds
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cup lite coconut milk , unsweetened
  • 1/2 banana , peeled/chopped
  • 1 teaspoon pure maple syrup (OPTIONAL) , plus more if desired
Instructions
  1. Place all ingredients, except for banana and maple syrup into pint sized jar or container. Give the ingredients a good stir, to fully mix together. 

  2. Once mixed together, add banana slices. Drizzle with maple syrup, if using, (maple syrup is optional, use if a sweeter taste is desired) to jars. Stir. Once ALL ingredients are mixed together, add additional milk (if desired) to loosen up the oats a bit, then stir well, to blend.

  3. Cover jars with plastic wrap, and refrigerate overnight.  When ready to serve, garnish with additional banana slices (if desired).  Oats will keep for 2-3 days when stored tightly covered in refrigerator.

Recipe Notes

Maple syrup is optional, if a sweeter taste is desired. It is not calculated in the caloric count.

Nutrition Facts
Chocolate Banana Overnight Oats
Amount Per Serving (1 serving)
Calories 318 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Sodium 98mg 4%
Potassium 395mg 11%
Total Carbohydrates 47g 16%
Dietary Fiber 7g 28%
Sugars 7g
Protein 6g 12%
Vitamin C 6.2%
Calcium 3.4%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Banana Espresso Chocolate Chip Muffins

If you are the kind of person who enjoys banana bread, coffee, and chocolate chips, you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins!  They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!Banana Espresso Chocolate Chip Muffins / The Grateful Girl Cooks!I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try!  I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!

The muffins have excellent flavor, and were super EASY to prepare!  The tiny bit of espresso powder in this recipe enhances the chocolate flavor, and does NOT overpower the muffins, by the way! Here’s how to make them:

First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).  Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)

3 photos: ripe bananas, mashed bananas, and muffin batterIn a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine. Now add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.

3 photos: flour with espresso powder, muffin batter, batter with chocolate chipsDivide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full.  Place the muffins in a preheated 350 degree oven on the middle rack. Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).

Test their doneness by inserting a toothpick into center of muffin.  If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.

Muffin batter in metal muffin tin cup holdersBanana muffins baked and golden brown in muffin tinAfter 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down.

Banana chocolate chip muffins cooling on wire rack12 muffins on a wire rackWhen you’re ready to enjoy these truly tasty treats, pour yourself a big mug of coffee or tea, or even a tall glass of cold milk, and sink your teeth into these delicious muffins! I really think you’re gonna LOVE ’em!

Inside look at banana espresso chocolate chip muffin with coffee behind itIf you enjoy muffins like we do at our house, you might be interested in some of my other recipes… hope you will check out Banana Crumb Muffins, Carrot Cake Muffins, Chocolate Chip Muffins, Dark Chocolate Almond Chia Muffins, Blueberry Crumble Muffins or Gingerbread Muffins… and several others available by searching in the Recipe Index at the top of this blog page; all of them taste fabulous!

Have a blessed day! May it be filled with JOY!

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Recipe Source: Tessa, at https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/

Banana Espresso Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Category: Bread/Breakfast
Servings: 12 muffins
Calories Per Serving: 304 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 medium bananas , very ripe (approx. 1.5 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar , firmly packed
  • 1/2 cup butter ,(1 cube) melted
  • 1/4 cup whole milk
  • 1 egg (large)
  • cups all purpose flour
  • 1 teaspoon instant espresso powder , see Tip
  • teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Place really ripe bananas in a large mixing bowl, and mash them "silly" with a fork. Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer; use a spoon!)

  2. In a separate, large bowl, combine flour, baking soda, salt, and espresso powder. Whisk together. Create a well right in the middle of the dry ingredients, then pour in the banana mixture, and stir to combine. Next add the chocolate chips (I used mini chips), and fold them into the batter, only until ingredients are combined.

  3. Divide the muffin batter equally between prepared muffin cups. The mixture should fill each cup about 3/4 of the way. Place muffins in preheated oven on the middle rack. Bake them for 20 to 25 minutes (oven temps very greatly- mine were ready at 22 minutes). Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack. After 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down. Serve... and ENJOY!

Recipe Notes

TIP: If you don't have access to instant espresso powder, you can substitute 2 teaspoons of very finely ground dark roast coffee.

Nutrition Facts
Banana Espresso Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 304 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 409mg 17%
Potassium 263mg 8%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 23g
Protein 3g 6%
Vitamin A 5.9%
Vitamin C 4.1%
Calcium 2.7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

Whisking eggs and butter together

Yellow muffin batter in clear mixing bowl with whisk

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.

Whisk with flour in metal bowl

Yellow egg mixture added to flour in bowl

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.

Muffin batter with chocolate chips in clear mixing bowl

12 chocolate chip muffins in muffin pan

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.

Baked muffins cooling on wire rack

12 muffins on white serving tray with blue background

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!

One muffin held in hand over other muffins

One muffin cut in half on a small plate

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
 

Chocolate Chip Muffins will be a family favorite breakfast or light snack! Guess what? They're easy to make!

Category: Breakfast
Servings: 12 muffins
Calories Per Serving: 279 kcal
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 (at room temp. is best)
  • 1 egg white
  • 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.

Nutrition Facts
Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 279 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 163mg 7%
Potassium 117mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 32g
Protein 3g 6%
Vitamin A 7.6%
Vitamin C 0.6%
Calcium 6.5%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Long Pin for Chocolate Chip Muffins / The Grateful Girl Cooks!

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
Calories Per Serving: 581 kcal
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.

Nutrition Facts
Overnight Banana Coconut Oats
Amount Per Serving (1 serving)
Calories 581 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 28g 140%
Sodium 42mg 2%
Potassium 673mg 19%
Total Carbohydrates 62g 21%
Dietary Fiber 9g 36%
Sugars 23g
Protein 9g 18%
Vitamin C 10.3%
Calcium 8.1%
Iron 22.2%
* Percent Daily Values are based on a 2000 calorie diet.

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
Servings: 16 pancakes
Calories Per Serving: 115 kcal
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. 
*Caloric count does not include powdered sugar garnish or maple syrup.

Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving (1 pancake)
Calories 115 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 29mg 10%
Sodium 242mg 10%
Potassium 96mg 3%
Total Carbohydrates 17g 6%
Sugars 4g
Protein 4g 8%
Vitamin A 2.8%
Vitamin C 2.2%
Calcium 7.3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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
Calories Per Serving: 160 kcal
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.

Nutrition Facts
Triple Berry Banana Smoothie
Amount Per Serving (1 serving (8 ounce))
Calories 160 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 3mg 0%
Potassium 418mg 12%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 25g
Protein 1g 2%
Vitamin A 5.6%
Vitamin C 48.5%
Calcium 1.9%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

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
Calories Per Serving: 430 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 large egg
  • 1 teaspoon water
  • 1 pinch salt/pepper (to season egg)
  • 1 english muffin , split and toasted
  • 1 teaspoon butter (optional, for muffin)
  • 2 ounces deli ham (2-3 very thin slices)
  • 1 Tablespoon grated sharp cheddar cheese (small handful 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!
Nutrition Facts
Microwave Egg Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 430 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 225mg 75%
Sodium 1167mg 49%
Potassium 297mg 8%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Protein 25g 50%
Vitamin A 10.3%
Calcium 16.2%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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!

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