The Grateful Girl Cooks!

31
Oct
2026

Applesauce Spice Cupcakes

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Applesauce Spice Cupcakes seasoned with cinnamon, nutmeg and cloves, topped with cream cheese frosting are a delicious treat any time!

Looking for an easy and tasty fall treat? I hope you will try these yummy applesauce spice cupcakes! The recipe makes a dozen delicious dessert cupcakes that can be enjoyed during the Fall season OR any time of the year!

The cupcakes are flavored with the flavorful, warming spices of cinnamon, nutmeg and cloves and they are topped with a cream cheese frosting that is perfect! Here’s how to make them for those you love.

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

Make The Cupcake Batter

Before mixing the cupcake batter, remember to preheat your oven to 350°F. so it will be hot and ready to go when the cupcake batter is done (it doesn’t take long)!

Making this cupcake batter is very simple. Using an electric stand mixer (or hand mixer), beat together soft butter and granulated sugar for 2-3 minutes.

Add eggs and vanilla extract to the butter mixture and mix these very well, until the mixture is very smooth.

In a separate bowl, whisk together flour, baking soda, salt, ground cinnamon, nutmeg and cloves until combined.

Add the flour/spice mixture to the creamed mixture in the bowl a little at a time, alternating it with the applesauce (a little at a time). Beat the batter after each addition.

Continue doing this until all of the flour/spice mixture and applesauce have been mixed and incorporated into the cupcake batter (shown below).

Ready, Set… Bake!

Divide and distribute the cupcake batter evenly into 12 paper-lined standard-size muffin cups, filling each “cup” a bit more than halfway full.

Bake the applesauce spice cupcakes at 350°F. for 22-25 minutes OR until a toothpick you insert into the middle of a cupcake comes out free of batter.

Oven temperatures can vary quite a bit, so I recommend checking them for doneness at the 22 minute mark!

Once they have finished baking, remove the pan from the oven and let the cupcakes cool for about 7-8 minutes, while they are still in the pan.

Once cooled slightly, transfer the cupcakes out of the pan to a wire rack to finish cooling completely before frosting them.

Make The Cream Cheese Frosting

NOTE: If it’s more convenient, you can buy cream cheese frosting at the store to frost the cupcakes. I make mine from scratch using our old family recipe (which makes a little bit more frosting than needed for a dozen cupcakes).

Use an electric mixer to beat the softened cream cheese for about 1 minute. Next, add soft butter and beat these two ingredients very well for another 2-3 minutes. This mixture should be smooth and lump-free when done

Add powdered sugar (about one-third of the total amount at a time), along with milk, vanilla extract and a small pinch of salt to the creamed mixture, until all ingredients are combined.

TIP: If you feel the cream cheese frosting is too thin, add and beat in a little bit more powdered sugar. Too thick? Try adding and beating in a very tiny bit more milk. When done, the frosting should be easy to spread on the cooled cupcakes.

Frost And Serve Applesauce Spice Cupcakes

Place the bowl of frosting on the counter along with ground cinnamon on the side in a small mesh strainer (shown in the bottom right photo above).

Now you’re ready to frost the room-temperature (completely cooled) cupcakes. Spread (or use a pastry bag) some frosting onto each cupcake and gently “sift” a tiny amount of cinnamon on top, as shown below.

Frost one cupcake at a time, then sift cinnamon on top and set aside. Repeat this process with all of the remaining cupcakes.

Let the frosted applesauce spice cupcakes sit for about 30 minutes to allow the frosting time to slightly firm up again.

Once they have had time for the frosting to “set up” slightly, the cupcakes are ready to be served and enjoyed.

TIP: Make sure to cover any uneaten cupcakes and store them in an airtight container in the refrigerator.

I hope you have the opportunity to make these yummy fall treats for yourself, your family and/or your friends. They are easy to make and delicious!

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

Looking For More FALL DESSERT Recipes?

You can find ALL of my Fall dessert recipes in the Recipe Index, which is located at the top of the page. I have many delicious Fall dessert recipes to choose from, including:

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Recipe was adapted from: Edna Hoffman, via Taste of Home magazine (Oct./Nov. 1998 issue), page 67, published in 1998 by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Applesauce Spice Cupcakes

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Applesauce Spice Cupcakes seasoned with cinnamon, nutmeg and cloves, topped with cream cheese frosting are a delicious treat any time!

Category: Dessert, Snack

Cuisine: American

Keyword: applesauce spice cupcakes

Servings: 12 cupcakes

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cupcake Batter:

⅓ cup butter* *soft/room temperature
¾ cup granulated sugar
2 large eggs
1¼ teaspoons vanilla extract
1⅓ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground cloves
¾ cup chunky applesauce (can substitute smooth)

For Cream Cheese Frosting:

4 ounces cream cheese* *soft/room temperature
4 Tablespoons butter* *soft/room temperature
2 cups powdered sugar
1 Tablespoon milk
1½ teaspoons vanilla extract
1 pinch salt

Instructions

Preheat oven to 350℉. Line 12-cup muffin tin with paper liners OR lightly grease.

Make Batter:

Using an electric mixer, beat soft butter and sugar for 2-3 minutes. Add eggs and vanilla extract; mix well, until the mixture is smooth.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and cloves until combined. Alternately add this flour mixture along with applesauce to the butter mixture (add a little at a time, beating after each addition) until they've been incorporated. Distribute batter evenly into muffin cups, filling each one a bit more than halfway full.
Bake cupcakes at 350°F. for 22-25 minutes OR until a toothpick inserted into a cupcake comes out free of batter. TIP: Oven temperatures can vary; I recommend checking for doneness at the 22-minute mark. Once done, remove pan from the oven. Let cupcakes cool 7-8 minutes (still in the pan), then transfer them to a wire rack to finish cooling.

Make Cream Cheese Frosting (while cupcakes bake):

Use an electric mixer to beat soft cream cheese for 1 minute. Add soft butter; beat well for 2-3 more minutes. Mixture should lump-free. Add powdered sugar (⅓ of the total amount at a time), along with milk, vanilla and salt; mix until combined. TIP: If you feel frosting is too thin, add/beat in a bit more powdered sugar. Too thick? Try adding/beating in a bit more milk. Frosting should be easy to spread.
Place bowl of frosting on the counter along with some ground cinnamon (on the side in a small mesh strainer). Frost room temp. cupcakes. Spread frosting onto each cupcake then gently "sift" a tiny amount of cinnamon on top. Set cupcake aside. Repeat with remaining cupcakes.
Let cupcakes rest 10-15 minutes to let frosting slightly firm up, then serve. TIP: Cover/store leftover cupcakes in an airtight container in refrigerator.

Recipe Notes

NOTE: Caloric calculation was made assuming ALL the cream cheese frosting is used. If you do not use ALL of the frosting, your calorie count will be less for each cupcake.

Nutrition Facts

Applesauce Spice Cupcakes

12 portions per recipe

Amount Per Serving (1 frosted cupcake)

Calories 297 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 60mg20%

Sodium 261mg11%

Potassium 69mg2%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 34g38%

Protein 3g6%

Vitamin A 379IU8%

Vitamin C 0.2mg0%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Oct
2026

Butternut Squash Penne Pasta

categories: Main Dishes, Meatless Meals

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Enjoy Butternut Squash Penne Pasta with your family or friends. This meatless, filling and delicious meal yields four generous servings.

If you’re looking for a delicious, meatless main dish, may I suggest trying this recipe for roasted Butternut Squash Penne Pasta? It is a fairly simple recipe to make and the results are wonderful!

Roasted butternut squash is pureed with veggie broth, whipping cream (or milk), onions, Parmesan cheese, garlic and spices to create a velvety sauce that coats penne pasta!

Top the pasta with some crunchy toasted walnuts, more cheese and some parsley (all optional, of course) and you’ll have a decadent, meatless meal you and others will love!

Here’s how to make butternut squash penne pasta, step by step. Hope you enjoy it.

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

Roast The Butternut Squash

Before preparing the butternut squash, preheat your oven to 400°F. so it will be hot and ready to go once the squash is peeled and cubed.

Peel the butternut squash (try to peel it until the white is gone and the orange flesh remains). Remove the seeds from the inside cavity and discard them.

Slice the squash across the width into a crescent shape and then cut each slice into 1″ cubes (these steps are shown in the collage photo below).

Place all of the squash cubes in a bowl. Add 1 Tablespoon extra-virgin olive oil and toss to coat. Season very lightly with salt and black pepper and toss again.

Spread the oiled and seasoned butternut squash cubes on a large baking sheet, keeping them in a single layer (for best roasting results).

Roast the squash at 400°F. for 25-30 minutes or until they become tender and slightly golden brown on the outside. Once they’re done, remove them from the oven and set aside.

Prepare The Sauce

To make the sauce for the pasta, begin by heating 1 Tablespoon extra-virgin olive oil on medium heat in a large skillet.

Add chopped onions and cook them for about 5 minutes or until they become tender and translucent in color.

To the onions add minced garlic, and dried thyme and sage. Combine them well and cook them for 1 more minute, stirring often so the garlic doesn’t burn.

Now add vegetable broth to the skillet and stir it in until combined. Carefully add the roasted butternut squash and stir well.

Simmer the broth and veggies for 5 minutes (stirring occasionally) and then remove the skillet from the heat source.

Pour the mixture into a large bowl and use an immersion blender to turn it into a thick puree. You can also use an electric mixer or a food processor to process it until it is thick and smooth.

Add Remaining Sauce Ingredients

Transfer the butternut squash puree back into the large skillet. Taste the puree and if necessary, adjust the seasoning with additional salt and pepper, to suit your taste.

Stir in heavy whipping cream until it has been fully incorporated into the sauce. NOTE: Substitute whole milk or plant-based milk for the whipping cream, if desired.

Add grated Parmesan cheese (fresh is best if you have it) and continue stirring until the Parmesan is combined and melted.

Toast Walnuts For (OPTIONAL) Topping

If you want to add some chopped toasted walnuts to top the finished pasta, here’s how to quickly do this. Place walnut pieces in a DRY skillet (no butter or oil).

Lightly toast the walnuts on medium heat for about 3 minutes, stirring often so they don’t burn. They are done once they slightly darken and become fragrant.

Transfer the toasted walnuts to a paper towel, set them aside (while you cook the pasta) to enable them to cool to room temperature.

Cook Then Add Penne Pasta To Sauce

Cook the penne pasta in boiling water according to the package instructions. This will typically take about 10-12 minutes to fully cook them.

During the last couple minutes of cooking, transfer about 4 Tablespoons of the starchy pasta water out of the pan and add it to the butternut squash sauce in the skillet.

Stir the starchy water into the sauce until fully incorporated. When the pasta has finished cooking, drain it well (but do not rinse it).

Immediately add the hot, drained pasta to the butternut squash sauce. Toss well, until the pasta and the sauce are fully combined and the pasta is well-coated with sauce.

Serve The Butternut Squash Penne Pasta

Portion the hot pasta into individual serving bowls or dishes. Serve immediately while the pasta and sauce are hot or add a garnish to the pasta before serving.

When I make this dish, I like to add a few additional toppings to garnish the pasta for presentation. This is optional, of course, but I recommend adding some more grated Parmesan cheese, toasted walnuts and a parsley leaf or two.

These additional toppings add texture (crunch from the walnuts), additional Parmesan flavor and a little bitty pop of color (parsley) to the meal.

Butternut Squash Penne Pasta is absolutely creamy and delicious and always is such a beautiful dish to serve to family or dinner guests.

We loved this meatless pasta dish, and I hope you have the opportunity to make it for those you love, too, because I’m confident it will be a big hit!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking for More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pasta recipes to choose from, including:

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Recipe adapted from Claire Laurent at: Butternut Squash Pasta Sauce Recipe – Flavor Nectar

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Butternut Squash Penne Pasta

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Enjoy Butternut Squash Penne Pasta with your family or friends. This meatless, filling and delicious meal yields four generous servings.

Category: Main Dish, Meatless Main Dish

Cuisine: Italian

Keyword: butternut squash penne pasta

Servings: 4

Calories Per Serving: 515 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash *approx. 2 pounds
2 Tablespoons extra virgin olive oil *DIVIDED USE
1 small yellow onion peeled/finely chopped
3 cloves garlic minced
½ teaspoon dried thyme
½ teaspoon dried sage
1 cup vegetable broth
½ cup heavy whipping cream *Can sub. whole milk or plant-based
¼ cup grated Parmesan cheese
salt and pepper, to taste
8 ounces penne pasta (uncooked)

Optional Toppings: more grated Parmesan, toasted chopped walnuts, parsley leaves

US Customary - Metric

Instructions

Preheat oven to 400°F.
Slice both ends off squash and peel squash. Remove seeds. Slice squash across width into 1" thick crescent shapes; cut each slice into 1" cubes. Place squash in a bowl. Add 1 TBSP. olive oil; toss to coat. Season lightly with salt/pepper; toss again. Spread squash on a baking sheet in a single layer. Roast at 400°F. for 25-30 minutes or until tender. Remove from oven; set aside.
Heat 1 TBSP. olive oil on medium heat in large skillet. Add chopped onions; cook for 5 minutes or until tender/translucent. Stir in garlic, thyme and sage. Cook 1 more minute, stirring often so garlic doesn't burn.
Stir in vegetable broth until combined. Add squash; stir well. Simmer 5 minutes (stirring often); remove skillet from heat. Pour mixture into a large bowl; use an immersion blender to puree it (or use electric mixer or food processor).
Transfer squash puree back into the skillet. Taste; add more salt/pepper as desired. Stir in cream until fully incorporated. NOTE: Substitute milk or plant-based milk for cream, if desired. Add grated Parmesan cheese; stir until melted.
Cook pasta in boiling water according to package instructions. During last 2 minutes of cooking, transfer 4 TBSP of starchy pasta water out of the pan; add it to the butternut squash sauce; stir it in until combined. When pasta is done, drain it well (but do not rinse it). Immediately add hot drained pasta to the sauce. Toss well, until the pasta and sauce are fully combined.
Divide pasta into serving bowls or dishes. *If desired (optional), garnish each serving with more grated Parmesan, chopped parsley and toasted walnuts (directions for toasting walnuts are below in NOTE). Serve pasta hot and enjoy!

Recipe Notes

NOTE: To toast walnuts: Place chopped walnut pieces in a DRY skillet (no butter or oil). Lightly toast walnuts on medium heat for 3 minutes, stirring often so they don't burn. They're done once they slightly darken/become fragrant. Transfer toasted walnuts to a paper towel; set aside (while you cook pasta) to let them cool to room temperature.

Nutrition Facts

Butternut Squash Penne Pasta

Amount Per Serving (1 g)

Calories 515 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 560mg24%

Potassium 1000mg29%

Carbohydrates 74g25%

Fiber 7g29%

Sugar 9g10%

Protein 13g26%

Vitamin A 24731IU495%

Vitamin C 50mg61%

Calcium 207mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Oct
2026

Raspberry Coconut Overnight Oats

categories: Breakfast

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Make Raspberry Coconut Overnight Oats, a tasty breakfast with oats, Greek yogurt, raspberries, almonds, coconut, etc. Make ahead-chill-enjoy!

Today I want to share a simple recipe for overnight oats that are easy to prepare and taste wonderful! I adapted this recipe from one I found in a Kindle book I own and really love it.

If you’ve never made overnight oats before, don’t worry, because the process is EASY! The most important thing is that you make them and refrigerate them the night before you want to enjoy them, so plan ahead.

I use pint-sized canning jars for them and always make a couple jars at a time to have around for a quick breakfast treat. Here’s how to make raspberry coconut overnight oats.

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

First Step- Toast The Almonds

Before filling the jars, you will need to lightly toast chopped, raw almonds. No… you do NOT put the almonds in a toaster to do this (in case you’re wondering) … ha ha!

Roughly chop the almonds and place them in a small “dry” skillet (no oil, no butter, etc.) over medium heat. Stir the almonds while they “toast” until they become fragrant and slightly browned.

This step only takes about 3-4 minutes. When they’re done, transfer the almonds to a paper towel and let them cool COMPLETELY before adding them to the jars.

Make The Raspberry Coconut Overnight Oats

When you make raspberry coconut overnight oats, you will add all of the ingredients to your jars (or covered containers) and then combine.

The order doesn’t really matter too much (except for adding the raspberries AFTER the other ingredients have all been combined). You don’t want to squish them!

My photos below will reflect how it looks when I make these overnight oats and I am including them so you can see each addition in hopes it provides a visual.

First, I add uncooked old-fashioned oats to each jar, then top it with chia seeds (shown below). Chia seeds will expand overnight in the added liquid and will help make this a very filling meal.

Milk, shredded coconut (sweetened or unsweetened) and a small amount of raspberry jam are added to each jar.

I make my own raspberry jam, but any brand of raspberry jam can be used. The raspberry jam helps to lightly sweeten the overnight oats.

Next, plain unsweetened Greek yogurt and the cooled, toasted almonds are added. Grab a spoon and then stir to mix all the ingredients together.

This step is important to ensure the ingredients are completely combined and to incorporate the thick yogurt and jam into the oats and milk mixture.

Last Step Before Refrigeration

The final step before refrigerating the oats overnight is to add about 4 raspberries to each jar. You can use fresh or frozen raspberries for this.

If you use frozen raspberries, be sure to use unsweetened ones and put them in the jar still frozen (shown below). They will thaw overnight and will be perfect the next morning!

Gently press the raspberries down into the oat mixture in each of the jars, so they are submerged (shown in the second photo below).

Screw on a lid or place an airtight seal on the jars of overnight oats and refrigerate them overnight (a minimum of 8 hours is recommended).

The photo below shows a side view of one jar full of the overnight oats right before they are covered and refrigerated overnight.

Add Optional Toppings If Desired

Once the overnight oats have been refrigerated overnight, they should have thickened considerably and are now ready to be eaten and enjoyed cold.

If you want to add (optional) toppings to them before eating, I suggest adding a little bit more toasted almonds, coconut and 2-3 raspberries on top.

This “garnish” looks great for serving, but it is completely optional. I have included the photo below to show how it would look for serving.

Grab a spoon and dig into a jar of Raspberry Coconut Overnight Oats. I am confident you will enjoy the many flavors and textures in this simple, scrumptious treat!

The overnight oats will fill you up and will also satisfy your taste buds. It is a quick and ready to go breakfast for busy mornings.

Raspberry Coconut Overnight Oats are also very portable, if packed in a canning jar with a lid. Take them to work with you (and refrigerate) for a convenient meal at break time or an afternoon snack!

I hope you have the opportunity to make these delicious raspberry coconut overnight oats. I love the convenience of having a couple jars “ready to go” in our refrigerator for an easy, quick breakfast!

This recipe can easily be doubled or tripled to meet the needs of your family, and overnight oats can be stored for up to 3-4 days in your refrigerator!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More OVERNIGHT OATS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes for overnight oats to choose from, including:

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Recipe adapted from the Kindle book: “5-Ingredient Cooking for Two: 100 Recipes Portioned for Pairs”, by Robin Donovan, published in 2020 by Rockridge Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Raspberry Coconut Overnight Oats

Prep Time

10 mins

Cook Time

0 mins

Refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 10 mins

Make Raspberry Coconut Overnight Oats, a tasty breakfast with oats, Greek yogurt, raspberries, almonds, coconut, etc. Make ahead-chill-enjoy!

Category: Breakfast

Cuisine: All Cuisines

Keyword: raspberry coconut overnight oats

Servings: 2

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Two Jars (Measure HALF the amount into each container):

1 cup old fashioned oats (uncooked) =½ cup per jar
1½ cups low-fat milk =¾ cup per jar
3 _Tablespoons plain Greek yogurt = 1½ per jar
2 _Tablespoons shredded coconut = 1 Tbsp. per jar
1½ _Tablespoons toasted chopped almonds = ¾ Tbsp. per jar
1 Tablespoon raspberry jam
2 teaspoons chia seeds = 1 tsp. per jar
6 raspberries (fresh or frozen) = 3 per jar

OPTIONAL Toppings (For EACH pint jar)

1 teaspoon shredded coconut
1 teaspoon toasted chopped almonds
2-3 raspberries

US Customary - Metric

Instructions

Toast Almonds:

Roughly chop almonds. Put them in a "dry" skillet (no oil, butter, etc.) over medium heat. Stir almonds while they "toast" until they become fragrant and slightly browned (3-4 minutes). When done, transfer almonds to a paper towel. Set aside; cool completely before adding to jars.

Make Oats (use two, 1-pint jars):

Add oats to the jar; top with chia seeds. Add milk, shredded coconut, raspberry jam, Greek yogurt and cooled, toasted almonds. Stir to combine ingredients, making sure thick yogurt and jam are fully incorporated into the mixture.
Add 4 raspberries to each jar. You can use fresh or frozen raspberries. *If using frozen raspberries (unsweetened); add them to the jar frozen. Gently press raspberries down into the oat mixture, until they're submerged in the liquid.
Place a lid or an airtight cover on the jars; refrigerate overnight (a minimum of 8 hours). Serve cold the next morning with (optional) toppings. Can store (covered) in refrigerator for up to 3-4 days. Enjoy!

Recipe Notes

NOTE: Optional toppings for the overnight oats are not included in the caloric calculation.

Nutrition Facts

Raspberry Coconut Overnight Oats

Amount Per Serving (1 serving (no toppings))

Calories 341 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 117mg5%

Potassium 476mg14%

Carbohydrates 49g16%

Fiber 6g25%

Sugar 18g20%

Protein 14g28%

Vitamin A 184IU4%

Vitamin C 1mg1%

Calcium 287mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Oct
2026

Apricot Glazed Chicken Thighs

categories: Chicken, Main Dishes

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Apricot Glazed Chicken Thighs are delicious and very easy to make! They’re coated in a sweet apricot sauce and baked until done.

Are you looking for a very simple recipe for baked chicken? May I suggest checking this one out? It is for apricot glazed chicken thighs, and it’s delicious!

A sweet and tangy apricot sauce is made in only a few minutes, then boneless and skinless chicken thighs are covered with the sauce and baked until done.

The sauce becomes a nice sweet. tangy glaze on the chicken and just like that, you’ve created a delicious chicken dish for dinner! It really is THAT simple and it really is that GOOD.

Here’s how to make apricot glazed chicken thighs.

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

Prepare The Apricot Glaze

Before beginning, preheat your oven to 375°Fahrenheit. This recipe doesn’t take much time to pull together so you will want the oven heated and ready to go as soon as possible.

Okay… now let’s make a simple apricot “sauce”. It only takes a couple of minutes to make this glaze for the chicken, but it does require several ingredients!

To make the glaze you will need apricot jam, diced onion, apple cider vinegar, Dijon mustard, red chili flakes, minced garlic, honey, soy sauce and ground ginger.

Measure all the glaze ingredients into a medium saucepan. Stir to combine and cook it on medium heat until heated through and all of the jam has melted, then remove the pan from the heat.

That’s it! You just made the sauce which will coat the chicken and turn into a nice glaze while the thighs bake. See how simple that is?

Prepare The Chicken For Baking

Now it’s time to get the chicken thighs ready for baking. Trim off any skin and/or excess fat from four boneless chicken thighs.

Lay all four boneless and skinless chicken thighs in a lightly greased baking dish, placing them IN A SINGLE LAYER because this helps them to cook evenly.

Pour the apricot sauce over the top of the chicken, making sure to cover all the pieces. Lightly sprinkle the chicken thighs with black pepper.

You do not need to season the chicken with any added salt, because that is already in the glaze, thanks to the soy sauce).

Now the chicken thighs are ready for the oven. The baking dish does NOT need to be covered.

Baking The Apricot Glazed Chicken Thighs

Place the chicken (uncovered) into the preheated oven. Bake at 375°F. for 20 minutes, then remove the apricot glazed chicken thighs from the oven.

Baste the chicken with the sauce (from the baking dish), using a spoon to quickly drizzle the sauce over the pieces of chicken.

Immediately put the baking dish back into the oven. Continue cooking the chicken for an additional 20-25 minutes or until cooked through and starting to turn light brown.

If you have an internal meat thermometer, the safe temperature for cooked chicken is 165°Fahrenheit. Chicken thighs will still be tender, juicy and good up to about 180°Fahrenheit.

It’s important to note that the chicken thighs will continue to cook slightly as they rest after being removed from the oven, so I try to get them out of the oven once they hit 165°F.

Let the chicken thighs rest in the pan for 5 minutes before serving, to allow the internal juices time to redistribute throughout the meat.

The photo shown below is how the apricot glazed chicken thighs look once they are fully cooked. Notice that they are only slightly browned on the outside.

Serve The Apricot Glazed Chicken Thighs

Transfer the apricot glazed chicken thighs to individual plates. Skim off any grease that may have accumulated in the baking dish.

Spoon some of the apricot glaze (be generous) over each piece of chicken before serving with a favorite side dish or salad. Enjoy!

I hope you have the chance to make this simple meal for yourself and those you love and trust that you will all enjoy this tasty chicken dish.

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

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from Kathy Berget at: https://www.beyondthechickencoop.com/apricot-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apricot Glazed Chicken Thighs

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Apricot Glazed Chicken Thighs are delicious and very easy to make! They're coated in a sweet apricot sauce and baked until done.

Category: Main Dish

Cuisine: All Cuisines

Keyword: apricot glazed chicken thighs

Servings: 4 (1 thigh per serving)

Calories Per Serving: 223 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Apricot Glaze:

½ cup apricot jam
⅛ cup yellow onions (finely diced)
1 Tablespoon low sodium soy sauce
½ Tablespoon apple cider vinegar
½ Tablespoon honey
½ Tablespoon Dijon mustard
¾ teaspoon minced garlic
½ teaspoon ground ginger
1 tiny pinch red pepper flakes optional, but good

For Chicken:

4 boneless skinless chicken thighs* *approx. 4 ounces per thigh
¼ teaspoon black pepper (or enough to lightly season chicken)

US Customary - Metric

Instructions

Preheat your oven to 375℉. and lightly grease a baking dish (big enough to hold chicken in a single layer).
Combine glaze ingredients in a medium saucepan. Cook and stir on medium heat until jam melts and sauce is heated through. Remove from heat. Set aside.
Trim off skin and/or excess fat from chicken thighs. Lay boneless/skinless chicken thighs in prepared baking dish IN A SINGLE LAYER (helps them cook evenly). Pour apricot sauce evenly over chicken thighs. Lightly sprinkle chicken with pepper.
Place chicken (uncovered) in preheated oven. Bake at 375°F. for 20 minutes, then remove dish from the oven. Baste chicken with the sauce in the dish, using a spoon to drizzle sauce over the chicken. Put chicken back in the oven. Continue baking an additional 20-25 minutes until chicken is cooked through (to 165℉.) and barely starting to turn light brown.
Chicken thighs will continue to cook as they rest after being removed from the oven, so try to get them out of the oven once they hit an internal temp. of 165°F. Let chicken rest in the pan for 5 minutes before serving, to allow internal juices in the meat time to redistribute. Serve and enjoy!

Nutrition Facts

Apricot Glazed Chicken Thighs

Amount Per Serving (1 thigh + sauce)

Calories 223 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 107mg36%

Sodium 282mg12%

Potassium 339mg10%

Carbohydrates 23g8%

Fiber 0.5g2%

Sugar 15g17%

Protein 23g46%

Vitamin A 164IU3%

Vitamin C 3mg4%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Oct
2026

Easy Pumpkin Muffins For Two

categories: Breads, Muffins

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Make Easy Pumpkin Muffins For Two! This simple recipe makes 6 absolutely delicious pumpkin-spiced muffins to serve for breakfasts or snacks!
Do you enjoy pumpkin muffins? We sure do! Over the years I have made several different pumpkin muffin recipes and have enjoyed them all. This particular recipe also has great pumpkin spice flavors, and I love that it is a “small batch” recipe!

The recipe, as written, will yield six delicious pumpkin muffins, which is plenty for two people to enjoy! With our sons grown and on their own, my husband and I find this “smaller than usual” number of muffins is perfect for us to enjoy them over a couple of days.

They are delicious and today I want to share the simple recipe with you. Here’s how to make Easy Pumpkin Muffins For Two.

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

Prepare The Muffin Batter

In a large bowl, whisk together the dry ingredients for the easy pumpkin muffins for two. These ingredients are all-purpose flour, baking powder, baking soda, salt, sugar and 2 teaspoons of pumpkin pie spice mix.

TIP: If you don’t have pumpkin pie spice mix on hand, here’s my simple recipe to make your own to have in your pantry: Pumpkin Pie Spice Mix.

In a separate bowl, whisk 2 eggs, vegetable oil, pumpkin puree and vanilla extract together until they are fully combined. Add the pumpkin mixture to the dry ingredients.

Stir well until the batter comes together. Add the chopped pecans and stir until they’ve been fully incorporated into the muffin batter.

Baking Easy Pumpkin Muffins For Two

Place 6 paper cupcake liner cups into a standard-sized muffin tin. TIP: Give each paper liner a light spray of non-stick baking spray before adding the batter (optional but it does help to prevent sticking).

Divide the pumpkin batter equally into the 6 prepared muffin cups until each one is approximately ¾ full of batter.

Bake the easy pumpkin muffins for two at 375°F. for about 20 minutes OR until a toothpick inserted into the center of a muffin comes out clean and batter-free.

Remove the muffin tin from the oven. Let the muffins cool slightly, then remove them from the muffin tin.

Serve The Pumpkin Muffins

You should now have 6 beautiful, easy pumpkin muffins for two (only 5 are showing in the photo below)! They are light in texture and FULL of wonderful pumpkin and warm spice flavor.

Serve them warm, with a little bit of softened butter and enjoy these absolutely simple, delicious pumpkin muffins for breakfast or a snack!

They taste wonderful and there is just the right amount for two people to enjoy. Store any leftover muffins in an airtight container. They will keep for several days.

I hope you have the opportunity to make these easy to prepare, small batch of pumpkin muffins for yourself and someone you love!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy muffin recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Pumpkin Muffins For Two

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Make Easy Pumpkin Muffins For Two! This simple recipe makes 6 absolutely delicious pumpkin-spiced muffins to serve for breakfasts or snacks!

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: easy pumpkin muffins for two

Servings: 6 muffins

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons pumpkin pie spice mix
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree NOT pie filling!
2 large eggs
¼ cup vegetable oil
¼ cup chopped pecans or walnuts

US Customary - Metric

Instructions

Preheat oven to 375℉. Line 6 muffin tin cups with paper liners OR spray with non-stick baking spray and set aside.
In a large bowl, whisk together flour, sugar, pumpkin pie spice mix, baking powder, baking soda and salt.
In a separate bowl, whisk pumpkin puree, eggs, oil and vanilla until fully combined. Add pumpkin mixture to the flour mixture; stir to combine. Add pecans; stir only until incorporated into the batter.
Divide batter equally into prepared muffin cups until each is ¾ full. Bake at 375°F. for 20 minutes OR until a toothpick inserted into the center of a muffin comes out clean/batter-free.
Let cool slightly, then remove muffins from the muffin tin. Serve warm and enjoy!

Nutrition Facts

Easy Pumpkin Muffins For Two

Amount Per Serving (1 muffin)

Calories 363 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 7g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 313mg14%

Potassium 299mg9%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 27g30%

Protein 6g12%

Vitamin A 6449IU129%

Vitamin C 2mg2%

Calcium 90mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Sep
2026

Homemade Teriyaki Glaze

categories: Sauces and Dressings

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Make a delicious homemade teriyaki glaze to use on chicken, pork, or shrimp! Thick and flavorful, it can easily be made in about 10 minutes!

Today I want to share a recipe for homemade teriyaki glaze that I’ve used countless times over the years in many dishes to enhance the flavor.

It is really easy to make using a few common ingredients and I hope you’ll check it out! Here’s how to make homemade teriyaki glaze.

What Ingredients Will I Need?

You will need soy sauce, honey, brown sugar (light OR dark), garlic, fresh ginger and apple cider vinegar to make the glaze.

Water and cornstarch are also needed because they will be combined and added to the sauce to help thicken it.

How To Make Homemade Teriyaki Glaze

Place low sodium soy sauce, honey, brown sugar, minced garlic, finely grated fresh ginger and apple cider vinegar in a medium saucepan.

In the photo below you can see the micro plane I use to finely grate a piece of fresh ginger into the sauce.

Whisk the ingredients together on medium-high heat, continuing to whisk as it cooks. Heat the sauce until the honey has melted and the ingredients are combined.

See all the little pieces of minced garlic in the sauce in the photo below? The garlic provide lots of additional flavor!

Thickening The Glaze

Combine water and cornstarch in a measuring cup then whisk or stir until the cornstarch is dissolved and blended into the water.

This mixture helps to thicken the glaze. Once the sauce is heated through, add the cornstarch mixture, whisking as you add it to prevent lumps.

Immediately turn the heat down to medium and continue to cook the teriyaki sauce for approximately 6-7 minutes.

It’s important to whisk or stir the sauce frequently as it continues cooking, because you don’t want it to scorch or burn.

As the sauce cooks, you’ll notice it will begin to thicken. Check on its progress occasionally by putting some on a spoon to see if it runs or if it has become thick enough.

Once the homemade teriyaki sauce has thickened enough (between 6-7 minutes of cooking), remove the pan from the heat source.

The glaze should be a beautiful dark brown color, be fairly thick (and NOT watery or runny). It should be similar to pancake syrup in “thickness”.

How To Use Homemade Teriyaki Glaze

The glaze can add a pop of flavor to pan-seared shrimp, steak or pork. There are also several other ways to enjoy this versatile sauce.

This teriyaki glaze also tastes great on stir-fried veggies. Stir fry the veggies as desired, then at the last minute, stir in the homemade teriyaki glaze and cook only until heated through.

Our FAVORITE way to use homemade teriyaki glaze is on chicken, because it is so good! Pan-sear seasoned chicken breasts, add the glaze and bake until the chicken is done.

We love having teriyaki chicken on top of rice and served with a favorite fruit or vegetable dish on the side.

I hope you have the chance to make this simple, yet delicious homemade teriyaki glaze and trust you will enjoy using it on some of your favorite dishes.

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

Looking For More SAVORY SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of savory sauce recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Teriyaki Glaze

Prep Time

5 mins

Cook Time

6 mins

Total Time

12 mins

Make a delicious homemade teriyaki glaze to use on chicken, pork, or shrimp! Thick and flavorful, it can easily be made in about 10 minutes!

Category: Sauce (Asian)

Cuisine: Asian

Keyword: homemade, teriyaki glaze

Servings: 4

Calories Per Serving: 66 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup low sodium soy sauce or regular soy sauce
2 Tablespoons honey
1 Tablespoon dark brown sugar
2 teaspoons finely minced garlic
1 teaspoon apple cider vinegar
1 teaspoon fresh ginger finely minced

To Thicken Glaze:

⅓ cup water
1 Tablespoon cornstarch

US Customary - Metric

Instructions

Place low sodium soy sauce, honey, brown sugar, minced garlic, finely grated fresh ginger and apple cider vinegar in a medium saucepan.
Whisk together on Medium-High heat, continuing to whisk as it cooks. Heat sauce until heated through, honey melts and ingredients are combined.
Combine water and cornstarch in a measuring cup; whisk or stir until cornstarch is dissolved and blended into the water. Add cornstarch mixture to the sauce, whisking as you add it, to prevent lumps. Turn heat down to Medium; continue to cook sauce for 6-7 minutes. Whisk or stir sauce frequently as it continues cooking,
Once glaze has thickened (between 6-7 minutes of cooking), remove pan from the heat. Glaze should be a dark brown color, be fairly thick (NOT watery or runny, but about the thickness of pancake syrup).
Use homemade teriyaki glaze on chicken, steak shrimp, pork or veggies. Enjoy!

Recipe Notes

NOTE: The caloric calculation was made based on 4 total servings of the sauce. This amount may vary, depending on what you use the sauce for, and how many servings it is used for.

Nutrition Facts

Homemade Teriyaki Glaze

Amount Per Serving (1 1/4th of total amount)

Calories 66 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.03g

Monounsaturated Fat 0.01g

Sodium 768mg33%

Potassium 93mg3%

Carbohydrates 15g5%

Fiber 0.2g1%

Sugar 12g13%

Protein 2g4%

Vitamin A 0.1IU0%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Sep
2026

Chocolate Zucchini Cake (Instant Pot)

categories: Cakes, Instant Pot Recipes

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Make a delicious chocolate zucchini cake (Instant Pot) for a dessert or snack that serves 8. Instructions for icing (optional) are included.

If you’ve got an Instant Pot and are looking for a yummy cake recipe, may I suggest this one for chocolate zucchini cake?

That’s right… the cake has fresh grated zucchini in it too, so it MUST be healthy, right? Ha Ha. I found the original recipe online and made only a couple small changes to it.

This cake can be enjoyed as a snack or a dessert and you can also add icing to the finished cake (optional), if that’s what you would prefer.

I’ve included the ingredients for the icing, as well in the printable recipe, so if that’s what you want to do, go for it. Here’s how to make chocolate zucchini cake in an Instant Pot or other pressure cooker.

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

Prepare The Cake Batter

Whisk the “dry” ingredients together in a medium bowl until combined. The “dry” ingredients are flour, sugar, unsweetened cocoa powder, cinnamon, baking powder, salt and baking soda.

In a separate medium-sized bowl, whisk together the “wet” ingredients until fully combined. The “wet” ingredients are 2 large eggs, vegetable oil and vanilla extract.

Once they are combined, add the wet ingredients to the bowl of dry ingredients. Stir well until combined into a thick batter.

Finish The Cake Batter

The final step is to add grated zucchini (undrained) and semi-sweet chocolate chips to the cake batter. Stir well, until they’re incorporated because the cake batter is quite thick!

Prepare The Pan For Baking

Grease and lightly flour an 8″ push pan (or springform pan). It must be able to fit inside the inner cannister of your Instant Pot.

Wrap the bottom of the pan tightly with aluminum foil because this will help keep the batter IN the pan with no leakage while cooking.

Spread the chocolate zucchini cake batter evenly in the prepared pan. Cover the top of the pan loosely with aluminum foil.

Add 1 cup of water to the instant pot, then place the trivet onto the bottom of the pot. Carefully lower the covered push pan with a sling down into the pot, placing it on top of the trivet.

Use a sling made of heavy foil or a silicone sling (as shown below) to lower the pan onto the trivet. The one I use remains in the Instant Pot during cooking.

Cooking The Cake In An Instant Pot

Lock the lid in place and then flip the toggle switch on top to SEALING. Press the MANUAL setting and set the cooking timer for 65 minutes on High PRESSURE.

It will take the Instant Pot 10-15 minutes to reach full internal pressure, then the pressure gauge on top will pop up and the cooking program timer will start.

When cooking program has finished, flip the toggle on top to VENTING (for a natural release of internal pressure).

Once all steam (and internal pressure) has been released, the pressure gauge button on top will drop back down and it will be safe to open the Instant Pot.

Carefully remove the pan from the Instant Pot and then remove the aluminum foil wrap from the pan. Let the pan cool on a wire rack (with the cake still in the pan!).

After the cake has cooled completely, open the latches on the springform pan, push up the bottom of the cake to release the cake.

Let the cake finish cooling on the wire rack (I leave the bottom tray of the pan still under the cake).

Serve The Chocolate Zucchini Cake

Once the cake has cooled to room temperature, it is ready to be enjoyed. Slice the cake into 8 wedges and serve!

The cake is delicious, dense, moist and very chocolatey in flavor! You will hardly even notice the zucchini (you can sneak it in so little kids don’t even notice)!

This cake tastes very good, served just as it is, or you may want to add an “optional” icing on top to make it sweeter, if that is your preference (see below).

Optional Icing

The chocolate zucchini cake tastes wonderful “as is” so go ahead and enjoy a slice! However, you might also enjoy drizzling the cake with a simple powdered sugar icing, as shown below.

This adds a bit more sweetness to the cake, if that is what you would prefer. I have included the ingredients and instructions for this optional “add on”. They are listed at the bottom of the printable recipe card, for your convenience.

I hope you have the opportunity to make this versatile, delicious cake for a snack or to serve to those you love as a dessert.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.

Looking For More CAKE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: Instant Pot Double Chocolate Zucchini Bread – Aileen Cooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Zucchini Cake (Instant Pot)

Prep Time

20 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 25 mins

Make a delicious chocolate zucchini cake (Instant Pot) for a dessert or snack that serves 8. Instructions for icing (optional) are included.

Category: Cake, Snack

Cuisine: All Cuisines

Keyword: chocolate zucchini cake, Instant pot

Servings: 8 slices

Calories Per Serving: 402 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini do not drain
½ cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Make Cake Batter:

Whisk flour, sugar, cocoa powder, cinnamon, baking powder, salt and baking soda in a medium bowl until combined.
In a separate bowl, whisk eggs, oil and vanilla until fully combined. Add this to the bowl of dry ingredients. Stir well until combined (thick batter). Stir in grated zucchini and chocolate chips until incorporated into batter.

Prepare Pan:

Grease/lightly flour an 8" push pan (or springform pan). It must fit inside the inner cannister of your Instant Pot. Wrap the bottom of the pan tightly with aluminum foil. Spread cake batter evenly in prepared pan. Cover the top of the pan loosely with aluminum foil.

Cook The Cake:

Place trivet on bottom of the pot. Add 1 cup of water to the Instant pot. Carefully lower pan with a sling down into the pot, placing it on top of the trivet.
Lock lid in place; flip toggle switch to SEALING. Press MANUAL setting; set cooking timer for 65 minutes on HIGH PRESSURE. It will take 10-15 minutes to reach full pressure, then pressure gauge on top will pop up and the cooking program will start. When cooking program has finished, flip toggle on top to VENTING (for a natural pressure release). Once all steam (and internal pressure) has been released, pressure gauge on top will drop back down, indicating it's safe to open the Instant Pot.
Carefully remove pan from Instant Pot; remove foil. Transfer pan to a wire rack (cake still in the pan). After cake cools about 10 minutes, open latches on the pan; push up the pan bottom to release the cake. Let cake finish cooling on wire rack. Once cake has cooled to room temperature, slice and serve! (see below for instructions for icing the cake, if desired-optional). Enjoy!

Recipe Notes

FOR OPTIONAL ICING: Combine 1 cup powdered sugar, 3-4 tsp. water and ¼ tsp. vanilla. Drizzle over surface of cake.

Nutrition Facts

Chocolate Zucchini Cake (Instant Pot)

Amount Per Serving (1 slice)

Calories 402 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 5g

Cholesterol 47mg16%

Sodium 236mg10%

Potassium 255mg7%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 30g33%

Protein 6g12%

Vitamin A 104IU2%

Vitamin C 3mg4%

Calcium 39mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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

12
Sep
2026

Fruit and Granola Parfait

categories: Breakfast

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Want a quick and easy breakfast? Make a yummy fruit and granola parfait with fresh fruit, crunchy granola and creamy vanilla yogurt!

If you are looking for a delicious breakfast treat, may I suggest making a fruit and granola parfait? It is a quick and easy dish to pull together using vanilla yogurt, fresh fruit (of your choice), and granola.

You can use purchased or homemade granola (with or without raisins) which makes it very convenient, especially on busy mornings!

I’ve been making these simple breakfast parfaits for years and years and often serve them to out of town guests when they stay with us. They are always a big hit!

The recipe I am sharing today will yield ONE fruit and granola parfait, but it is super easy to double or triple the recipe (or change the fruit used) to meet your needs.

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

Make The Parfait In Layers

If you have a nice decorative serving “glass” or ice cream sundae glass (shown below), I recommend using it because it will look really nice for the presentation.

The fruit and granola parfait looks good when you can look through the clear glass and see the different layers inside. You can always use a pretty bowl, too, if that’s what you have!

Make the first layer by spooning one-third of the low-fat vanilla yogurt into the bottom of the glass. Top that with some of the granola (with or without raisins) to cover the yogurt layer.

Next, add a layer of fresh fruit (your choice of fruit). I use about a third of the amount of fruit for this layer and for the parfait shown below, I used fresh peaches, raspberries and blueberries.

Second Layer

Repeat the layers once again, starting with the vanilla yogurt. Use just enough yogurt to cover the fruit, then continue adding granola, then fruit for the second layer.

Finish creating the fruit and granola parfait by repeating the layers one last time. Yogurt, granola and then fruit. Sprinkle a bit more granola on top and that’s it!

You just made a beautiful fruit and granola parfait to enjoy for breakfast! Grab a spoon and dig in!

Enjoy Other Fruits With Your Parfait!

You can use other fruits when they are in season, because the fruit and granola parfait tastes best when you use fresh fruit (not frozen of thawed).

Fresh peaches are delicious and when using them, I lightly sprinkle each yogurt layer with a small amount of ground cinnamon. It’s yummy!

Strawberries are another option to use for this delicious breakfast (shown below). You can never go wrong with this one because they can be found in most grocery stores year-round.

Enjoy The Fruit And Granola Parfait

Now it’s time to sit back and enjoy the fruit and granola parfait! I love the crunch of the granola, the creaminess of the sweet vanilla yogurt and of course the fresh fruit in every bite.

I really think you are going to enjoy this simple breakfast because it is SIMPLE, QUICK and DELICIOUS!

I hope you have the chance to make a fruit and granola parfait for yourself AND trust you will also make more of them for those you love!

Of course, I hope you will also take this “basic” recipe and make it your own by changing or adding ingredients (nuts, other fruits or flavors of yogurt) to satisfy your personal taste.

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

Looking For More BREAKFAST Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Fruit and Granola Parfait

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Want a quick and easy breakfast? Make a yummy fruit and granola parfait with fresh fruit, crunchy granola and creamy vanilla yogurt!

Category: Breakfast

Cuisine: All Cuisines

Keyword: fruit and granola parfait

Servings: 1

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5.3 ounces low-fat vanilla yogurt =1 small container
½ cup granola with or without raisins
⅓ cup fresh raspberries
⅓ cup fresh peaches peeled, cut in 1" cubes
⅓ cup fresh blueberries

Instructions

Make the first layer by spooning one-third of the yogurt into the bottom of the glass. Top with some granola (with or without raisins), enough to cover the yogurt layer. Next, add a layer of fresh fruit (your choice of fruit). Use about one third of the fruit for this layer.
Repeat layers again, starting with the yogurt. Use one-third of the yogurt to cover the fruit, then continue adding granola, then more fruit for the second layer.
Finish by repeating the layers one last time, with yogurt, granola and then fruit. Sprinkle a tiny bit more granola on top, then serve and enjoy!

Recipe Notes

NOTE#1: The caloric calculation was made by using a combination of 3 fruits: peaches, blueberries and raspberries (as written in recipe card). Your choice of fruit may vary the total calories slightly.

NOTE #2: Use a total of 1 cup of fruit (singular or combination of fruits) for one parfait.

Nutrition Facts

Fruit and Granola Parfait

Amount Per Serving (1 parfait)

Calories 398 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 107mg5%

Potassium 490mg14%

Carbohydrates 76g25%

Fiber 9g38%

Sugar 42g47%

Protein 14g28%

Vitamin A 272IU5%

Vitamin C 23mg28%

Calcium 292mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Sep
2026

Raspberry Balsamic Pork Chops

categories: Main Dishes, Pork

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It’s easy to make delicious raspberry balsamic pork chops (for 2)! Pan-seared chops are coated in a simple glaze and are ready in 25 minutes.

If you’re looking for a delicious and super EASY way to cook thick bone-in pork chops, then I hope you will continue reading because today’s recipe is wonderful!

Raspberry balsamic pork chops only take 10 minutes of prep and 15 minutes of cooking time, and the finished dish produces really scrumptious, glazed pork chops!

I found the recipe online and want to share the recipe here today. I adapted the recipe to only make two servings for my husband and I (1 thick chop per serving). Here’s how to make these yummy pork chops.

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

Make The Raspberry Balsamic Sauce

Measure raspberry jam (I make my own), balsamic vinegar, dried thyme and minced garlic into a small bowl. Stir well until these ingredients are fully combined.

This is the sauce that will glaze the cooked pork chops. Set the raspberry balsamic sauce aside while you prepare the pork chops.

Prepare The Pork Chops

Pat the pork chops dry using paper towels and then season them lightly on both sides with salt and pepper (to taste).

Cook The Pork Chops

Heat olive oil on medium-high heat in a medium-sized skillet (I recommend cast iron if you have it). Once the oil is very hot (but not smoking), add the pork chops in a single layer.

If you are doubling the recipe, plan on using a larger skillet to ensure the pork chops will fit in a single layer (for best browning results) OR cook them in batches.

The oil should sizzle as the pork chops are placed in the hot skillet. Pan-sear the pork chops in the skillet for 4-5 minutes without moving them.

This will give the meat a nice brown color on the bottom of each pork chop, which is what you want!

Turn the pork chops over and continue to cook them (without moving them) for an additional 4-5 minutes or until they’re fully cooked through.

Check the internal temperature occasionally using a meat thermometer. The pork chops are fully/safely cooked when they reach an internal temperature of 145°F.

Transfer the fully cooked pork chops out of the skillet onto a plate. Cover them with aluminum foil to keep them hot while you quickly cook the sauce.

One Last Step

Immediately turn the heat down to medium-low. Give the raspberry balsamic sauce a good stir, then pour it all into the hot skillet.

Bring the sauce to a simmer and let it cook for 2-3 minutes, making sure to stir the sauce frequently as it simmers. It will turn into a slightly thicker glaze consistency.

Place the cooked pork chops back into the sauce in the skillet. Spoon the raspberry glaze over the top and sides of the pork chops to fully cover them.

Cook the raspberry balsamic pork chops for one more minute until they are hot and coated with raspberry glaze, then serve the pork chops immediately.

Serve The Raspberry Balsamic Pork Chops

Place a pork chop on each plate and spoon some more of the remaining glaze over the top. Serve the chops with your favorite side dishes and enjoy a wonderful meal.

We enjoyed the raspberry balsamic pork chops along with rice, green beans and air fryer glazed butternut squash (we grew the squash and beans).

You can see (in the photo below) the inside of a pork chop after a slice was cut. Our pork chops were juicy, perfectly cooked through and were NOT dry.

The really simple (but yummy) raspberry glaze adds so much additional flavor to this dish! I’m confident you will enjoy raspberry balsamic pork chops, too.

I hope you have the opportunity to make these delicious pork chops for yourself and for someone you love. The recipe can easily be doubled to meet your needs.

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

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious pork chop recipes to choose from, including:

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Recipe adapted from and with thanks to Nicole Harris, at: RASPBERRY GLAZED PORK CHOPS + WonkyWonderful

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Raspberry Balsamic Pork Chops

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

It's easy to make delicious raspberry balsamic pork chops (for 2)! Pan-seared chops are coated in a simple glaze and are ready in 25 minutes.

Category: Main Dish

Cuisine: All Cuisines

Keyword: raspberry balsamic pork chops

Servings: 2

Calories Per Serving: 437 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

¼ cup raspberry jam
1 Tablespoon balsamic vinegar
¾ teaspoon minced garlic
¼ teaspoon dried thyme

For Pork Chops:

1½ Tablespoons olive oil
2 1" thick pork chops (bone-in) approx. 6 ounces per chop
salt and black pepper enough to season chops

US Customary - Metric

Instructions

Place raspberry jam, balsamic vinegar, thyme and minced garlic in a small bowl. Stir until fully combined. Set aside while you cook pork chops.
Pat pork chops dry with paper towels; season (both sides) with salt and pepper.
Heat olive oil on medium-high heat in a skillet (cast iron if you have it). Once oil is very hot (but not smoking), add pork chops in a single layer. Oil should sizzle as they are added. Pan-sear the pork chops 4-5 minutes without moving them. Turn chops over; continue cooking (without moving them) for 4-5 minutes or until fully cooked through. Pork chops are fully cooked when they reach a safe internal temperature of 145°F. Transfer pork chops out of the skillet onto a plate. Cover with aluminum foil to keep them hot (while you cook the sauce).
Turn heat down to medium-low. Stir raspberry sauce, then pour it into the hot skillet. Bring sauce to a simmer; let it cook 2-3 minutes, stirring sauce often. Place pork chops back into skillet. Spoon sauce over the top/sides of the pork chops to fully coat. Cook one minute until chops are fully glazed/hot.
Serve immediately. Place a pork chop on a plate; spoon remaining sauce over the top. Serve with favorite side dishes and enjoy.

Nutrition Facts

Raspberry Balsamic Pork Chops

Amount Per Serving (1 pork chop)

Calories 437 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 88mg29%

Sodium 86mg4%

Potassium 485mg14%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 22g24%

Protein 27g54%

Vitamin A 13IU0%

Vitamin C 4mg5%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Aug
2026

Glazed Peach Scones

categories: Breads, Breakfast, Scones

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Glazed Peach Scones are a tasty snack or breakfast treat! Filled with fresh peaches and glazed with a sweet peach icing, they are delicious!

Recently I went peach-picking at a local farm (a summer tradition of mine) and brought home 2 huge boxes of juicy, delicious fresh peaches.

We enjoyed eating quite a few of those sweet peaches and then I got busy in my kitchen using the rest of them for several different things so we could enjoy them later in the year!

I canned jars of peach jam and canned sliced peaches and then I made (and froze) a yummy peach cobbler to serve when our son and daughter in law come for a visit from their home in Portugal later this summer.

The last thing I used the remaining peaches for was to make these delicious, glazed peach scones. Today I am sharing the recipe with you (after making several changes to a basic peach scone recipe found online). Here’s how to make glazed peach scones, step-by-step!

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

Prepare The Dough

Before starting, preheat your oven to 400°F. and line a baking sheet with parchment paper. Set them aside while you make the scones.

Combine all-purpose flour, sugar, baking powder, salt and ground cinnamon in a large bowl. Add very cold butter that has been cut into small chunks.

Use a pastry blender to cut the butter into the dry ingredients until it becomes the size of peas. The mixture will be crumbly.

NOTE: If you have a food processor, you can use it for this step, if desired. Pulse the butter and dry ingredients several times until the butter is the size of peas.

Peel and chop fresh peaches into small pieces. Place the peaches onto paper towels and try to blot them gently, but well to remove excess juice.

The number of peaches you will need for the scone dough is 1 cup of chopped peaches, so it will depend on the size peaches you use (usually 1-2).

NOTE: You will also use one half of a small peach for the finishing glaze on the baked scones later on, so plan accordingly.

After blotting the peaches, add them to the dry ingredients and gently stir until combined (as shown below).

In a separate bowl, mix together sour cream, one egg and vanilla extract. Once they’re combined, add this to the dough mixture and gently stir until it is combined (don’t overmix!).

The dough will be fairly “moist and tacky” in texture due to the peaches and liquid mixture added to the mixture.

Shape The Dough

Transfer the “moist and tacky” dough onto a floured work surface (shown below in the first photo). Sprinkle additional flour over the dough, as needed to remove the stickiness of the dough.

Knead the dough gently (5-6 times) with your floured hands, sprinkling it with additional flour as needed to bring the dough together.

Using your hands, shape the dough into a circle about 8″ wide and about 1″ high (shown below in the second photo).

Prepare The Scones For Baking

You will find that the dough is fairly moist (from the peaches), so carefully cut the dough into 8 equal-sized wedges with a knife. Re-shape them as needed (due to the moist dough).

Place them on a parchment paper lined baking sheet in a circle, leaving ¾”-1″ inch between each wedge. While the scones bake, they will expand, rise and bake together, so the little space in between disappears.

Bake The Scones

Place the scones in a preheated 400°F. oven and let them bake for 18-20 minutes (check them at about 18 minutes). When done, the scones should be cooked through and golden brown on top.

A toothpick inserted into a scone should come out free of batter. The scones will have slightly baked together (shown below).

Let the scones cool on the parchment paper, then carefully separate them using a knife to cut the wedges apart.

Transfer the scones to a wire rack to cool. Place the piece of parchment paper UNDERNEATH the rack to catch any drips while glazing the scones later.

Make Peach Icing While The Scones Cool

While the scones cool, make up the peach icing. It’s super simple to do this and takes only a couple minutes at most.

In a small bowl place powdered sugar, vanilla and a very crushed half of a small peach. Mash the peach up very well using the flat side of a meat mallet or a fork (shown below)! Stir well to combine.

The juice from the mashed peach will help to turn the powdered sugar mixture into a more liquid form. The glaze should be not too thin OR thick, but “paintable” so it can be easily brushed onto the cooled scones.

If you feel the icing is too thin, add a tiny bit more of powdered sugar or if you think it is too thick, add a drop or two of water and stir again.

Glaze The Scones

Once the baked scones have cooled to room temperature, it’s time to glaze them! DO NOT glaze them while the scones are hot or the glaze will run all over the place!

Use a pastry brush to brush the peach icing over the top of each scone, lightly covering the surface as much as possible (for best flavor!).

Brush the icing (glaze) over all the scones, then if you have any icing left over, go back and brush it over any parts missed on the first go-around.

Let the scones rest for a bit after they have been glazed. This allows time for the peach glaze to “firm up” on top of the scones.

Once the icing has hardened slightly, these yummy, glazed peach scones are ready to be eaten and enjoyed and I’m confident you’ll love them.

The finished scones are not dry and crumbly but are soft, filled with pieces of peaches, and they have an overall great peach flavor!

I hope you have the opportunity to make these absolutely delicious, glazed peach scones for yourself and for those you love. My hope is that you enjoy them as much as I do!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SCONE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing scone recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Recipe adapted from Savannah Pierce at: Peach Scones – ivoryapron

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Glazed Peach Scones

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Glazed Peach Scones are a tasty snack or breakfast treat! Filled with fresh peaches and glazed with a sweet peach icing, they are delicious!

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: glazed peach scones

Servings: 8 scones

Calories Per Serving: 381 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups all-purpose flour
½ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup COLD butter = 1 stick/8 TBSP., cut in small chunks
1 cup peaches peeled, cut in small pieces
½ cup light sour cream
1 large egg
1 teaspoon vanilla extract

For Peach Glaze:

1¼ cups powdered sugar
1 teaspoon vanilla extract
½ small peach MASHED

US Customary - Metric

Instructions

Preheat oven to 400°F. and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Add very cold small butter chunks. Use pastry blender to cut in butter until it's reduced to the size of peas. NOTE: Use a food processor if desired. Pulse butter and dry ingredients several times until butter is size of peas.
Peel/chop fresh peaches into small pieces. Place on paper towels; blot gently to remove excess juice. Add peaches to dry ingredients; gently stir until combined.
In separate bowl, whisk sour cream, one egg and vanilla extract well. Once combined, add this to the peach mixture; gently stir until combined (don't overmix). Dough will be fairly "moist and tacky" in texture.
Transfer dough onto a floured work surface. Sprinkle additional flour onto dough, as needed, to remove the stickiness. Knead dough gently (5-6 times) with floured hands, adding additional flour as needed to bring dough together. Shape dough into a circle about 8" wide.
Carefully cut dough into 8 wedges with a knife. Reshape as needed (due to the moist dough). Place them on parchment lined baking sheet in a circle, leaving ¾"-1" inch between each wedge. While scones bake, they expand, rise and bake together, so the little space in between disappears.
Bake at 400°F. for 18-20 minutes (check them at 18 minutes). When done, scones should be cooked through/golden brown on top. A toothpick inserted into a scone should come out free of batter. Let scones cool a few minutes, then separate them with a knife. Transfer scones to a wire rack to cool completely. Place parchment paper UNDERNEATH rack to catch drips while glazing scones.

Make Glaze While Scones Cool:

In a small bowl place powdered sugar, vanilla and mashed peach half (mash peach well with flat side of a meat mallet or a fork). Stir to combine. Mashed peach will turn mixture into a more liquid form. The glaze should be not too thin OR thick, but "paintable" so it can be easily brushed onto the cooled scones. Too thin? Add a bit more powdered sugar. Too thick? Add a drop or two of water.
Once scones have cooled to room temperature, it's time to glaze them! Use a pastry brush to brush icing on each one, lightly covering surface. After glazing scones, if you have any icing leftover, go back and brush it on any missed parts. Let glaze harden slightly, then serve and enjoy the scones!

Nutrition Facts

Glazed Peach Scones

Amount Per Serving (1 scone)

Calories 381 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 59mg20%

Sodium 264mg11%

Potassium 264mg8%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 33g37%

Protein 5g10%

Vitamin A 525IU11%

Vitamin C 1mg1%

Calcium 100mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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