I am currently enjoying a 2 week break from blogging for the holidays, because it is vacation time. This Grateful Girl looks forward to sharing some new and DELICIOUS recipes with you here in January, 2015!
Vacation Time!
categories: Uncategorized
Month: December 2014
Cranberry-Orange Pinwheel Cookies
Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.
Every time Christmas rolls around, I prepare lots of our family’s “traditional” must-have cookies and goodies. I also try a new recipe or two each year. This year I tried a new recipe I found (on Pinterest!) for Cranberry-Orange Pinwheel Cookies. I think they’re so festive looking! And here’s the good news… they are delicious! A big shout out goes to Rachel at bakedbyrachel.com for the recipe for this yummy batch of Christmas cookies!
The cookies not only look good… they smell good, too. They have a light citrus aroma from the orange zest; and the filling in the middle is made from chopped cranberries, brown sugar and pecans, for extra flavor.
These are wonderful little holiday cookies! I gave away lots of them on plates of Christmas goodies given to our neighbors and friends this year. Sure hope you will give them a try!
Scroll Down For A Printable Recipe Card At The bottom Of The Page
How To Make Cranberry-Orange Pinwheel Cookies
Begin by chopping up the cranberries, pecans and brown sugar. This is very easy to do in a food processor or blender.
The next thing to do is mix up the dough. The dough for these cranberry-orange pinwheel cookies sure smells good, because of the fresh orange zest!
Roll Out the Dough And Add The Filling
Roll the dough out on a large piece of wax paper, and then add the cranberry/pecan mixture to the top. Spread the cranberry brown sugar and pecan filling over the entire surface of the dough, leaving just a little space around the edges.
Roll the dough for the cranberry orange pinwheel cookies carefully into a log shape (starting with the long side). You can use the wax paper to help roll it. Cover the cookie dough log tightly, and refrigerate it overnight.
Prepare The Cranberry Orange Pinwheel Cookies For Baking
After refrigerating it overnight, slice the dough for the cranberry-orange pinwheel cookies into 1/4″ slices, using a sharp knife. See how pretty they look in the photo below? The festive looking pinwheel cookies are then baked on a parchment paper lined baking sheet.
Bake the cookies at 375 degrees for 8-10 minutes. They will NOT be browned, but will be fairly soft once done. Voila! Here are the cranberry-orange pinwheel cookies, right after they were taken out of the oven.
Cranberry orange pinwheel cookies need to cool on the baking sheet for 1-2 minutes before removing (this helps them firm up a bit). Transfer the cookies to a a wire rack to finish cooling, and then they are ready to eat!
I hope you will consider making these cranberry-orange pinwheel cookies. The cranberry and orange filling tastes amazingly fresh and wonderful! They are always a big hit! Thanks for stopping by, and have a great day. Come back soon.
Looking For More COOKIE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes you might enjoy include:
- Chocolate Crinkle Cookies
- Flourless, 3 Ingredient, Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Snickerdoodles
- Butter Pecan Crisps
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original Recipe Source: http://www.bakedbyrachel.com/a-tradition-cranberry-orange-pinwheels/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Cranberry-Orange Pinwheel Cookies
Prep Time
1 hr 15 mins
Cook Time
10 mins
Chilling Time Overnight
8 hrs
Total Time
9 hrs 25 mins
Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.
Category: Cookies
Cuisine: American
Keyword: cranberry orange pinwheel cookies
Servings: 48 cookies
Calories Per Serving: 108 kcal
Ingredients
- 1 cup cranberries (fresh or frozen)
- 1 cup pecans
- 1/4 cup brown sugar (light or dark)
- 1 cup butter (2 cubes), softened
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons grated orange zest
- 3 cups all-purpose flour
Instructions
Place cranberries, pecans and brown sugar in a food processor (or high-powered blender/chopper). Process until ingredients become small pieces. Set aside.
In a large mixing bowl (or stand mixer), cream the butter and granulated sugar together until well combined. Add baking powder, salt, eggs, and orange zest. Beat on low/medium for one minute. Add flour (by spoonfuls) to the mixture, while mixing on medium speed, until all ingredients have been thoroughly combined. Once combined, cover bowl and refrigerate dough for 1 hour.
Divide chilled dough in half. Place one half in between sheets of wax or parchment paper. Roll dough out into a rectangle, approximately 1/4 inch thick. Remove the top layer of paper. Spread half of the cranberry-pecan mixture evenly over the top of the dough to within 1/2 inch of all edges. Roll up dough (begin with the SHORT side of dough). Guide the dough with your hands and use the wax or parchment paper to pull the dough up as you form a "log-shaped" roll. Pinch dough to seal ends. Repeat with other half of dough. Transfer each "dough log" onto a clean sheet of wax or parchment paper. Seal dough in paper. Tape shut. Refrigerate overnight. (Dough must be thoroughly chilled to cut clean, nice even slices).
When ready to bake cookies, preheat oven to 375 degrees. Using a very sharp knife, cut cookie dough into 1/4 inch slices. Place slices 1-2 inches apart on a parchment paper lined baking sheet. Bake cookies for 8-10 minutes, or just until bottoms of the cookies begin to turn golden brown. Remove from oven. Let cookies "rest" a few minutes before removing from baking sheet. Let cookies cool completely on wire racks. Enjoy!
Recipe Notes
Don't be scared away from making these due to the long refrigeration time. I made the dough up the day before I wanted to bake them. Then I baked them up the next day... no trouble!
Nutrition Facts
Cranberry-Orange Pinwheel Cookies
Amount Per Serving (1 cookie)
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 61mg3%
Potassium 27mg1%
Carbohydrates 13g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 0.4mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Chocolate Fudge Truffle Cheesecake
Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!
Cheesecake is my favorite dessert. Ever. This recipe for Chocolate Fudge Truffle Cheesecake is one of my favorites! Creamy AND fudge-like… cheesecake AND chocolate? How could you NOT love this dessert? So here ya go… sure hope you enjoy it! I know we do!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How I Created This Chocolate Fudge Truffle Cheesecake Recipe
Years ago, I was trying to come up with a recipe for chocolate cheesecake. I read through several recipes (none of which I remember 20+ years later), and combined various elements from 3 of them to create this recipe.
I’ve made this chocolate fudge truffle cheesecake with a chocolate graham cracker crust for so many special occasions over the past 2 decades, I can’t even count them. I made this absolutely delicious cheesecake again for some friends who came over for dessert about a week ago, and decided it was time to put the old Chocolate Fudge Truffle recipe on my blog.
How To Make Chocolate Fudge Truffle Cheesecake
A chocolate graham cracker crust is made (easy). This crust is formed by patting down the crumbs firmly in the bottom of a springform pan. Here is the crust, ready for the chocolate fudge truffle cheesecake filling to be added on top.
Chocolate fudge truffle cheesecake filling is poured onto the chocolate graham crust. Now the cheesecake is ready to be baked in the oven!
This is what the cheesecake looked like, immediately after it came out of the oven. You can tell it has risen quite a bit during the baking. Let it cool, in the pan, on a wire rack.
Make The Topping For The Cheesecake
The next thing to do is mix up the sweetened sour cream topping for the cheesecake while it is cooling. This topping is simple to make with sour cream, vanilla and sugar, and is spread on top of the cooled cheesecake.
The surface of the cheesecake is already looking good, so far. Now it’s time to “fancy it up” a little bit by added chocolate swirled topping to the top of the dessert.
Time To Decorate The Chocolate Fudge Truffle Cheesecake
It’s easy to make a simple melted chocolate glaze in a snap, then it is drizzled on top of the cheesecake in a decorative design.
Here’s the finished chocolate fudge truffle cheesecake! It has been drizzled with chocolate, and topped with a decorative holly leaf garnish! After decorating, the cheesecake is thoroughly chilled until nice and cold, and then it’s ready to slice. Want to have a piece? It’s YUMMY GOOD.
You can also drizzle the serving plates with caramel and chocolate sauce if desired. The only thing left to now is slice a piece, and dig in!
We LOVE this rich, creamy decadent cheesecake, especially during the holidays! Hope you enjoy it, as well. Thank you for stopping by, and I hope you will come back again soon. Take care, and have a great day!
Looking For More DESSERT Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious dessert recipes, including:
- Chocolate Orange Truffles
- Lemon Panna Cotta with Raspberry-Orange Sauce
- Mint Brownie Pie
- Chocolate Raspberry Torte
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chocolate Fudge Truffle Cheesecake
Prep Time
1 hr
Cook Time
1 hr
Refrigeration (inactive time)
8 hrs
Total Time
10 hrs
Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!
Category: Dessert
Cuisine: American
Keyword: chocolate fudge truffle cheesecake
Servings: 12 slices
Calories Per Serving: 475 kcal
Ingredients
For The Crust:
- 1 sleeve graham crackers , crushed into fine crumbs
- 1/3 cup cocoa
- 1/3 cup granulated sugar
- 1/3 cup butter , melted
For The Cheesecake Filling:
- 3 - 8 oz. pkgs. cream cheese , softened, at room temperature (important!)
- 2/3 cup granulated sugar
- 3 large eggs
- 12 oz. semi-sweet chocolate chips , melted, then cooled slightly
- 2 Tablespoons butter , melted, then cooled slightly
- 1 teaspoon vanilla extract
For Cheesecake Topping:
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons granulated sugar
For Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 Tablespoon vegetable shortening
Instructions
- Preheat oven to 325 degrees.
- Make the crust: Mix together the graham cracker crumbs, cocoa, sugar and melted butter in a small bowl, until well combined. Press this mixture into the bottom and 1 inch up the sides of a 9" springform pan. Press tightly into pan to form solid crust. Set aside.
- Make the cheesecake filling: Mix all cheesecake filling ingredients together. Beat with electric mixer until mixture is smooth and well combined. (Make sure cream cheese is room temp before making filling... this will help ensure no lumps...) Pour cheesecake mixture over the crust. Spread to level out the mixture. Bake the cheesecake for 55-65 minutes in 325 degree oven, until center is set on the cheesecake. IMPORTANT: Place a cake pan filled half way up with water, on the oven shelf below the cheesecake while it cooks!
- When cheesecake is done, remove to a wire rack. Let the cheesecake cool for about 10 minutes, then carefully release the sides from the springform pan. Let cheesecake completely cool to room temperature.
- While cheesecake is cooling, make the Cheesecake Topping: Mix the topping ingredients together in a small bowl (you can use a spoon for this... doesn't have to be beaten). Once cheesecake has completely cooled, evenly spread the topping over the top surface.
- Make the chocolate drizzle: Melt the chocolate chips and shortening in microwave on high for 30 seconds. Stir. Heat again for 30 seconds. Stir until completely smooth. Do not overcook or burn the chocolate. Let the smooth chocolate cool just a bit, then decoratively drizzle the chocolate over the Cheesecake topping.
- Refrigerate (uncovered) cheesecake for at least 8 hours or overnight. Slice and serve. Enjoy!.
Nutrition Facts
Chocolate Fudge Truffle Cheesecake
Amount Per Serving (1 slice)
Calories 475 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Cholesterol 92mg31%
Sodium 165mg7%
Potassium 307mg9%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 31g34%
Protein 5g10%
Vitamin A 665IU13%
Vitamin C 0.2mg0%
Calcium 73mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards! 
Layered Chicken Enchilada Casserole
It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day. It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!
I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong. This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare.
Since the baking time is only 30 minutes, it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Preparing The Sauce
Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.
The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.
Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time
3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake! This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!
Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!
Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!
Looking For More CASSEROLE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Have a wonderful day!
Original recipe source: Sandy Rohrbacher
↓↓ PRINTABLE RECIPE BELOW ↓↓
Layered Chicken Enchilada Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
Category: Entree
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada casserole
Servings: 10 servings
Calories Per Serving: 228 kcal
Ingredients
- 4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
- 12 corn tortillas
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 4 ounce can diced green chiles
- 1 cup chicken broth
- 1 small brown onion , chopped
- 2 cups grated cheddar cheese
- 1 Tablespoon butter
Instructions
Make the sauce:
- Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
Make the casserole:
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
- Repeat the layers 2 more times, ending with the grated cheese.
- Bake casserole, uncovered for 30 minutes or until heated all the way through.
- Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
- Enjoy!
Recipe Notes
A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!
Nutrition Facts
Layered Chicken Enchilada Casserole
Amount Per Serving (1 (1/10 of total))
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 55mg18%
Sodium 349mg15%
Potassium 295mg8%
Carbohydrates 15g5%
Fiber 2g8%
Protein 17g34%
Vitamin A 290IU6%
Vitamin C 6.8mg8%
Calcium 199mg20%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Holiday Goodies Collection!
I LOVE making Christmas goodies, to give to friends and family. Here’s a Holiday Goodies Collection of 20+ recipes posted this year… each recipe is tried and true… and DELICIOUS!
If you’re still looking for something yummy to make over the holidays, I would humbly ask you to give these recipes a look, with the hope that you might be able to find a new recipe or two, for your holiday celebration. Each picture (below) has the link to that particular recipe directly above it.
I really hope you have a wonderful holiday season, as you celebrate with family and friends. I love to give gifts to others at Christmas, but remain most grateful for the amazing gift God gave me, by sending His only son, Jesus, to this crazy old world as a baby in a manger. The God of the entire universe became a tiny baby who would grow up and die for my sins… wow! It still boggles my mind… I firmly believe that many times, the very best gifts come in small packages! Merry Christmas!
Click on title of each recipe for a direct link to that particular recipe!
Chocolate Dipped Coconut Macaroons
Chocolate Butterscotch Peanut Clusters
Lemon Panna Cotta With Raspberry-Orange Sauce
Candied Orange, Cinnamon & Clove Spiced Pecans
Mom’s Famous Cream Cheese Ball
Have fun in the kitchen this blessed season!
And, from our home to yours… Merry Christmas!
Gingerbread Bagels
You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they’re boiled then baked, chewy AND delicious!
It’s my favorite time of the year…Cold mornings, Nativity scenes, Christmas lights, Christmas trees, Christmas music, the wonder of small children as they experience the season, and Gingerbread Bagels… wait, what?
Yep… you heard me. Just let it sink in… GINGERBREAD BAGELS. I found the recipe for these yummy bagels last year on Pinterest and made them to enjoy. Since the holiday season has rolled around once again, I thought I would share the recipe with you.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
I share this recipe for gingerbread bagels with the hopes that you will consider giving them a try. Most of the prep time listed includes two rising times for the dough, so it isn’t ACTIVE prep time.
I put that disclaimer there so no one would freak out… not that anyone would during this busy time of year. See – you can wrap presents or run to the grocery store, or even sing a few Christmas carols while the dough is rising… it’s not so bad!
Gingerbread bagels (especially these with molasses and traditional gingerbread spices) seems like a natural fit with the holiday season, don’t you think?
How To Make Gingerbread Bagels
So here we go! Grab some coffee, tea or egg nog to sip on as you work, some cream cheese (to spread on the finished bagels), and make these gingerbread bagels… stat! Here’s a few pics of the process:
The gingerbread bagels dough is no problem to mix up using a stand mixer or electric beaters.
The gingerbread bagel dough is mixed, and now looks like the dough is ready to rise.
Let The Dough Rise
The dough is covered with dish towel and is rising in a warm spot. Yes, it happened to be sunny that day, so the dough rose out in the natural sunlight.
Gingerbread Bagels Are Formed, Boiled, Then Baked!
After the dough has risen, the gingerbread bagels are formed into round circulular shapes. A hole is formed in the middle of the dough. They are boiled briefly, then baked until done in the oven.
Once the gingerbread bagels have finished baking, they are transferred to a wire rack to cool down a bit.
Guess what the only other thing left to do is? That’s right! Slice one open, and grab the butter or the cream cheese! You’re gonna enjoy this homemade bagel!
You’re gonna enjoy every bite of these homemade, chewy, flavorful gingerbread bagels! These wonderful tasting bagels are nice and chewy… just like a true New York style bagel SHOULD always be!
Looking For More Homemade Bagel Recipes?
If you enjoy making homemade bagels, be sure and check out my other bagel recipes!
Sure do hope you enjoy these delicious gingerbread bagels, or any of the others listed above! Have a great day!
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
Gingerbread Bagels
Prep Time
3 hrs
Cook Time
20 mins
Total Time
3 hrs 20 mins
You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!
Category: Breakfast
Cuisine: American
Keyword: gingerbread bagels
Servings: 8 bagels
Calories Per Serving: 336 kcal
Ingredients
For Bagels:
- 3 1/2 cups all purpose flour (*might need a bit more more later)
- 2 packages Active Instant Yeast
- 1/2 cup warm (but not hot) water
- 1/4 cup milk , warmed
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/2 Tablespoon ground ginger
- 1/2 Tablespoon nutmeg
- 1/2 Tablespoon cinnamon
- 1/4 Tablespoon allspice
- 1 teaspoon salt
For Baking The Bagels:
- 1/2 cup corn meal
- 1 egg white , slightly beaten
Instructions
- In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Set aside for 5-6 minutes, until slightly foamy.
- Attach the dough hook to your stand mixer. Add HALF of the flour, then add the yeast mixture, warm milk, molasses, brown sugar, and all of the spices and salt. Mix these ingredients on the medium setting on your mixer. Once the ingredients are combined, slowly add the remaining flour, 1/2 cup at a time. You want the dough to come together into a large dough ball. The dough should only be slightly "sticky". *This is where you can add a tiny bit more flour, if needed, to reach the right consistency. Turn mixer to medium-high. Mix dough until the dough becomes elastic in consistency. Take it slow. When ready, pour the dough into a bowl that has been sprayed with a non-stick spray or greased.
- Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
- When dough has doubled in size, punch the dough down. Separate into 8-10 equal-sized dough balls. Poke a hole into the center of each ball. Stretch the hole and the bagel out a bit until you have formed a bagel shape. Set the bagels onto a baking sheet; cover the bagels with a damp dish towel, place bagels in a warm spot, and let the dough rise again until doubled in size again.
- Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
- Once bagels have finished rising, carefully put 2-3 bagels at a time into the boiling water. Let them boil until they float to the top ( a couple of minutes). Remove bagels carefully from the boiling water (use a slotted spoon to drain water).
- Place the cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place each bagel onto a parchment paper lined baking sheet.
- Using a pastry brush, brush the top of each bagel with the beaten egg white.
- Bake bagels at 415 degrees for about 20-25 minutes, or until the bagels are a gorgeous golden brown. Remove bagels from oven to a wire rack. Serve and enjoy!
Nutrition Facts
Gingerbread Bagels
Amount Per Serving (1 bagel)
Calories 336 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 311mg14%
Potassium 424mg12%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 23g26%
Protein 7g14%
Vitamin A 10IU0%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Snickerdoodles
It’s easy to make these absolutely DELICIOUS snickerdoodles! These classic cookies are soft and puffy, and are coated with a cinnamon sugar topping!
I recently tried a new recipe for Snickerdoodles. I’ve been baking snickerdoodle cookies for years and years with the same old recipe, and love them!
Recently I saw a “new” recipe on a website I love that looked interesting, so I gave it a try. The blogger I got this snickerdoodles recipe from is Chris Scheuer, at The Cafe Sucré Farine. She found this recipe in a cookbook from a famous bakery in London, England.
Bakeries tend to get things right in the cookie baking department, so I knew THESE snickerdoodles just HAD to be delicious, so I made a batch. The result? Outstanding! Do you know the story behind the humble snickerdoodle cookie? It’s pretty interesting. Find out here. It’s become such a well loved American classic cookie!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Typical Recipes For Snickerdoodles Produce A FLAT Cookie
My tried and true recipe for snickerdoodles are delicious, but usually come out fairly flat in appearance, like these pictured below. They’re absolutely wonderful, but flat in shape.
These Snickerdoodles Are Soft And PUFFY!
Not these NEW beauties! The snickerdoodles puffed up quite nicely! These cookies have a delicious cinnamon/sugar topping. The inside of the cookies are soft and fluffy, making these the perfect snickerdoodles, in my humble opinion.
I am glad I found this recipe and will happily make these yummy cookies again. Snickerdoodles would be perfect for gift-giving over the holidays or for a special occasion! They are easy to make… and let’s be honest here… who doesn’t love to eat cookies over the holidays? Wait, wait… who doesn’t like a good cookie ANYTIME???
Once the dough is made, the snickerdoodles are rolled into balls, coated with cinnamon and sugar, and then are ready to bake!
Baked Snickerdoodles Are Nice And PUFFY!
Once the cookies have baked, they look like THIS! Behold… the humble little snickerdoodle! Can you tell that it is puffy? They are light and airy, and absolutely wonderful.
Maybe you can see how puffy and “pillowy” these snickerdoodle cookies are in the photo below. Yum. You’re gonna need to run and grab a cup of coffee, and help me eat these cute snickerdoodles! I would love to share a few with you!
Hope you will give these delicious cookies a try. I know you’re gonna LOVE them!
Would You Like More Cookie Recipes?
Here are a few cookie recipes on my blog. You can find these and other yummy cookie recipes in the Recipe Index, located at the top of the page.
- Chocolate Crinkle Cookies
- Snowball Cookies
- Pumpkin Cheesecake Snickerdoodles
- Oatmeal Raisin
- Butter Pecan Crisps
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: http://thecafesucrefarine.com/2012/06/snicker-doodles-from-londons-famous/#_a5y_p=1383068
↓↓ PRINTABLE RECIPE BELOW ↓↓
Snickerdoodles
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
It's easy to make these absolutely DELICIOUS snickerdoodles! These classic cookies are soft and puffy, and are coated with a cinnamon sugar topping!
Category: Cookies
Cuisine: American
Keyword: snickerdoodles
Servings: 18 (approx.)
Calories Per Serving: 213 kcal
Ingredients
For the cookies:
- 4 oz. butter , softened
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 1/4 cups all purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
For coating the dough balls:
- 1/4 cup granulated sugar
- 1 1/2 Tablespoons ground cinnamon
Instructions
- Preheat your oven to 325 degrees.
- In a large mixing bowl, cream together the butter, granulated sugar, and vanilla extract until mixture is light and fluffy.
- Add eggs to the mixture. Mix well until combined.
- Add the rest of the cookie ingredients to this mixture a little at a time. Mix until well combined.
- In a separate small bowl, mix the sugar and cinnamon together for the coating.
- Form cookies. Use approximately a 2 Tablespoon size scoop of cookie dough, and roll it between your (clean) hands to form a ball. Place the dough ball into the cinnamon-sugar mixture, and roll it in the mixture until all sides of the dough ball are coated.
- Place each coated dough ball onto parchment paper (or wax paper) lined baking sheets, about 2 inches apart from each other.
- Bake in 325 degree oven for about 12 minutes (or until the cookies are a light brown color). When done, let cookies cool on pan for a couple of minutes, then remove cookies and place them on a wire rack to cool. Cookies will crack a bit... don't worry... it's ALL GOOD.
Nutrition Facts
Snickerdoodles
Amount Per Serving (1 cookie)
Calories 213 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 242mg11%
Potassium 75mg2%
Carbohydrates 37g12%
Sugar 19g21%
Protein 3g6%
Vitamin A 185IU4%
Calcium 14mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Cranberry Cashew Clusters
Make delicious Cranberry Cashew Clusters, with only 3 ingredients (dried cranberries, white chocolate and cashews)! Easy to make, and perfect for gift giving!
Easy. Quick. Yummy. That explains this recipe for Cranberry Cashew Clusters, in a nutshell. Well… not really IN a nutshell, but you know what I mean, right?
This recipe is made with only 3 ingredients. They are white chocolate chips, dried cranberries and cashew pieces! Semi-sweet chocolate OR white chocolate can be used, depending on your taste. I love using white chocolate, because the cranberries show up a little bit better in the candy!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Making Cranberry Cashew Clusters Is EASY!
Anyways… this cranberry cashew clusters recipe is as simple as melting the chocolate, and stirring in the dried cranberries and cashews. The you can place this mixture by spoonfuls (or spreading it out) onto wax paper. If you spread the mixture out, then the cranberry cashew clusters can be broken into bite-sized pieces once it has hardened.
The recipe makes approximately 2 dozen of these delicious cranberry cashew clusters. You should store them in an airtight container in the refrigerator, to keep the chocolate firm.
Cranberry Cashew Clusters are perfect little goodies to make when you are pressed for time! It’s so easy to make these delicious goodies to give to others, or have on hand for your ravenous family.
The chewy cranberries, crunchy cashews, and the sweet chocolate coating combine to make cranberry cashew clusters a wonderful treat! Sure hope you will give them a try! Have a great day, and please come back soon for more recipes
Looking For More CANDY Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy candy recipes you might want to check out, including:
- Chocolate Caramel Clusters
- Candied Citrus Peels
- Maple Cream Bon Bons
- Chocolate Butterscotch Peanut Clusters
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: http://www.tasteofhome.com/recipes/cranberry-clusters
↓↓ PRINTABLE RECIPE BELOW ↓↓
Cranberry Cashew Clusters
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Make delicious Cranberry Cashew Clusters, with only 3 ingredients (dried cranberries, white chocolate and cashews)! Easy to make, and perfect for gift giving!
Category: Candy, Dessert
Cuisine: American
Keyword: cranberry cashew clusters
Servings: 24 clusters (approx.)
Calories Per Serving: 90 kcal
Ingredients
- 1.5 cups (12 oz.) white chocolate chips (or semi-sweet chocolate chips)
- 2/3 cup dried cranberries
- 2/3 cup cashew pieces
Instructions
- Melt the chocolate chips in a double boiler or in the microwave. If microwaving, heat on high for 30 seconds. Stir. Heat on high for an additional 30 seconds. Stir. If not completely smooth, heat on medium power for 15 seconds more, then stir until smooth. Do not burn the chocolate!
- Stir the cranberries and cashews into the melted chocolate and stir well, to coat.
- Drop mixture by teaspoonfuls (OR spread out into a solid piece, then break up into bite sized pieces later) onto wax paper lined baking sheet. Let stand until they set up (firm).
- Serve and enjoy. Keep leftover candies refrigerated.
Nutrition Facts
Cranberry Cashew Clusters
Amount Per Serving (1 cluster)
Calories 90 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 10mg0%
Potassium 55mg2%
Carbohydrates 10g3%
Sugar 9g10%
Protein 1g2%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 24mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Classic Beef Stew
Classic Beef Stew, a “comfort food” soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!
My husband and I just returned home after an 11 day road trip to San Diego for Thanksgiving. It was freezing cold when we returned to our home in Oregon, so I decided to make some Classic Beef Stew for our first dinner home.
I found the recipe for this stew in one of my old copies of Taste of Home magazine years ago. I had cut out the recipe and saved it, but had never made this particular recipe before. I grew up in a home where my Mom made beef stew all the time, and that has been the recipe I have used for years, but decided to try this one, this time.
It turned out wonderful! This classic beef stew is baked over a couple of hours time, so the entire house smelled so amazingly good! My husband and I enjoyed this beef stew; it was easy to make, and since it yields 6-8 servings, we have leftovers for another meal!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Classic Beef Stew
Here is how you make this hearty stew. Start by browning the stew meat in an ovenproof baking dish.
Time To Bake The Beef Stew
Add chopped onions, tomatoes, beef broth, garlic, and spices to the stew meat in the pan. Give it all a good stir, to mix it together.
You will need to transfer the mixture to an ovenproof baking dish, if not already using one, then bake the stew (covered) for 1½ hours. Pretty positive you are gonna love the smell in your kitchen as this classic beef stew bakes!
Remove Stew From Oven, Add Veggies And Bake Again
Remove the hot stew pan from the oven. Add potatoes, celery, carrots, and green beans to the classic beef stew. Mix well, to combine. Bake for an additional hour (covered).
Time To Serve And Eat Classic Beef Stew
When done baking, carefully remove the baking dish from oven, because it will be HOT. Dish this classic beef stew up into individual bowls, to serve! I’m pretty sure you will be surprised at how tender the meat is!
I sure hope you will give this classic beef stew a try! We love it, served with some crusty sourdough bread on the side. Hope you enjoy this perfect winter meal!
Looking For More STEW Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have a couple delicious stew recipes you will enjoy, like West African Chicken and Peanut Stew, or a vegetarian friendly Lentil Stew. They’re both delicious and I highly recommend them!
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe slightly adapted from: Taste of Home Magazine (year unknown), pg. 55, by Alberta McKay, of Bartlesville, Oklahoma
↓↓ PRINTABLE RECIPE BELOW ↓↓
Classic Beef Stew
Prep Time
15 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 45 mins
Classic Beef Stew, a "comfort food" soup filled with meat, potatoes, carrots, beans, and tomatoes, is a hearty and filling meal on a cold day!
Category: Entree
Cuisine: American
Keyword: classic beef stew
Servings: 8
Calories Per Serving: 349 kcal
Ingredients
- 2 pounds beef stew meat (or chuck roast), cut into 1-inch cubes
- 2 Tablespoons vegetable oil
- 1-1/2 cups chopped onion
- 1 can (16 oz) diced tomatoes, with liquid
- 1 can (10-1/2 oz) beef broth, undiluted
- 3 Tablespoons quick-cooking tapioca (or whisk in 2 Tablespoons flour)
- 1 1/2 garlic cloves , minced
- 1 Tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 6 medium carrots , cut into 2-inch pieces
- 3 medium potatoes , peeled and cut into 2-inch pieces
- 1 cup sliced celery , cut into 1-inch pieces
- 1 can green beans , cut into 2-inch pieces
Instructions
- Preheat oven to 350 degrees.
- In a dutch oven or large pan, heat the oil until very hot. Add the beef cubes, and cook until all sides are browned. Drain the oil from pan.
- Add the onion, tomatoes, beef broth, tapioca (or flour), garlic, parsley, salt, pepper and bay leaf. Bring this mixture to a boil, then remove pan from the heat.
- Cover pan (or transfer to an ovenproof large baking dish). Bake mixture in covered dish at 350 degrees for 1-1/2 hours. Remove from oven.
- Stir in carrots, potatoes, celery and green beans. Bake, covered, 1 hour longer, or until the meat and vegetables are tender. (mine took about 15 minutes longer). Remove bay leaf before serving. Enjoy!
Nutrition Facts
Classic Beef Stew
Amount Per Serving (1 serving)
Calories 349 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 88mg29%
Sodium 527mg23%
Potassium 927mg26%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 4g4%
Protein 35g70%
Vitamin A 8090IU162%
Vitamin C 20.5mg25%
Calcium 79mg8%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!
Chocolate Orange Truffles
Do you enjoy Christmas goodies? Some of my favorite Christmas goodies to make are Chocolate Orange Truffles. Creamy orange flavored chocolate centers, covered with more chocolate… oh my goodness! They taste wonderful, and are perfect for gift giving!
Rich, creamy, chocolate truffles infused with just the right amount of orange flavor…YUM… what a taste treat! These delicious truffles are wonderful to give as gifts over the holidays, or simply to enjoy any time of the year.
The pairing of chocolate and orange remains one of my top flavor combos… it’s so GOOD! These truffles are easy to make (really… trust me!), and are a delicious and pretty treat or homemade gift for friends or family. They are absolutely delicious, and I think you will LOVE them!
I’ve been making these for as long as I can remember (over 30 years). I don’t even remember where I found the original recipe. I copied it down on a 3×5 card many, many years ago and have been making these for family and friends ever since!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Many Ways To Decorate the Chocolate Orange Truffles
I’ve made these chocolate orange truffles with semi-sweet chocolate topping with just a little bit of grated orange zest for a garnish. Once they are placed in cute little candy paper liners, they look so festive, especially for gift-giving.
Another option is to dip the chocolate orange truffles in white chocolate, and then drizzle them with semi-sweet chocolate on top.
My favorite way is to dip them in semi-sweet chocolate and garnish each truffle with a melted white chocolate drizzle. Trust me, you really can’t go wrong with any of these dipping methods! Any way you make them, these chocolate orange truffles are delicious!
Don’t let the Prep Time scare you away from making these… most of the prep time is not active prep time… it’s just letting the truffles cool off in the refrigerator before dipping them in melted chocolate coating! Go wrap presents or put Aunt Edna’s fruitcake by the front door to use as a doorstop… whatever YOU like to do with some “hurry up and wait” time!
Thanks for stopping by today, and I hope you will come back soon. Have a wonderful day.
Looking For More TRUFFLE OR BON BON Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious truffle and bon bon recipes you might enjoy, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe source: unknown
↓↓ PRINTABLE RECIPE BELOW ↓↓
Chocolate Orange Truffles
Prep Time
2 hrs 30 mins
Cook Time
3 mins
Total Time
2 hrs 33 mins
Rich and creamy, these delicious chocolate and orange truffles are sure to delight friends and family!
Category: Dessert
Cuisine: American
Keyword: chocolate orange truffles
Servings: 24 truffles
Calories Per Serving: 117 kcal
Ingredients
For Truffles:
- 4 Tablespoons butter (1/2 stick)
- 3 Tablespoons heavy whipping cream
- 4 oz. semi-sweet chocolate chips , finely chopped
- 2 Tablespoons orange liqueur (I use liqueur, but orange juice may be substituted)
- 1 teaspoon finely grated orange peel (I use a zester for smaller pieces)
For coating the truffles:
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons vegetable shortening
- 1/4 cup white chocolate chips (for drizzling over the truffles... this is optional)
- Additional orange peel zest (for sprinkling on top of truffles... this is optional)
Instructions
- To make the truffles: Bring the butter and the cream to a boil in a small saucepan. Remove from heat. Immediately add the chocolate chips, orange liqueur, and grated orange peel. Stir well until mixture is completely smooth.
- Place saucepan in refrigerator and chill chocolate mixture for 2 hours. When totally chilled, remove pan from refrigerator. Using a teaspoon (mixture will be semi-hard by now), remove chocolate and shape into 3/4 inch balls by rolling the mixture between your hands. Your hands will get a bit messy...don't worry about it! Place chocolate ball onto aluminum foil or wax paper covered baking sheet once formed. Once you have the chocolate balls (approx. 24) formed, place baking sheet back into the fridge for 30 minutes to re-harden the chocolate. When chocolate has firmed up again, make the chocolate coating.
- To make the chocolate coating: Place 1 cup chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir. Put back in microwave and repeat for 30 seconds. Remove. Stir. The mixture should be smooth after stirring, but if it still has some lumps, place back into microwave for 15 seconds. Remove and stir. Do not overcook the chocolate chips or they will burn.
- Remove truffles from refrigerator, and one at a time, place them into the warm chocolate. You may use two forks to hold the truffle. I like to use a toothpick stuck down into the middle of the truffle to coat them. Once coated, let excess drip off back into chocolate, then place onto foil to dry. Carefully remove toothpick, cover hole with a bit of chocolate, to cover, and continue coating the rest of the truffles in the same way, until done.
- Allow chocolate coating to harden, then if you want, drizzle some melted white chocolate over the top of each truffle to pretty them up. Garnish with a tiny bit of orange zest onto the white chocolate before it firms up. Once chocolate toppings have hardened, place truffles into individual decorative paper wrappers, then place into a sealed container.
- Keep truffles refrigerated. Enjoy!
Recipe Notes
Most of the prep time listed is not active "cooking time"... it's just letting the chocolate truffles cool off in the refrigerator before finishing them off with the coating.
Nutrition Facts
Chocolate Orange Truffles
Amount Per Serving (1 truffle)
Calories 117 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 20mg1%
Potassium 74mg2%
Carbohydrates 7g2%
Sugar 6g7%
Vitamin A 90IU2%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s one more to pin on your Pinterest boards!