Archive of ‘Doughnuts/Pastries’ category

Glazed Lemon Poppy Seed Doughnuts

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

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

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Breakfast
Serves: 9 Doughnuts
Ingredients
For the Doughnuts:
  • 1 cup all purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 Tablespoons butter, melted (and cooled a bit)
  • 1 large egg
  • ⅓ cup granulated sugar
  • ¼ cup sour cream
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoon butter, melted
  • 1 Tablespoon fresh lemon juice
  • 1-2 Tablespoons milk (depends on thickness of glaze you desire)
  • ½ teaspoon vanilla extract
  • Poppy seeds for garnish (completely optional)
Directions
  1. Spray a doughnut pan with non-stick spray and set aside. Preheat your oven to 350 degrees F.
  2. In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth, Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to overmix!
  3. Carefully spoon (or pipe) the batter into doughnut pan, filling each cup ⅔ to ¾ of the way full. If you have a 6 cup pan, you may have to bake these in batches.
  4. Bake doughnuts for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.
  5. To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.
  6. Once doughnuts have cooled down, frost with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back onto the wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the "icing" has firmed up, the doughnuts are ready to serve.

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

 

Old-Fashioned Cake Doughnuts

In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes eating a simple Old-Fashioned Cake Doughnut, with hints of cinnamon and nutmeg (maybe even sprinkled with powdered sugar or cinnamon-sugar) hits the spot!Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!
If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple doughnut out of simple curiosity on the “how-to’s” of making them, so I located a recipe that sounded good on Pinterest and gave it a go… with very good results! These doughnuts do not contain yeast, so there is no time waiting for dough to rise, and they’re made with simple ingredients that are typically found in most kitchens. They were very easy to prepare… here’s how you make them:

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, adding a sprinkle or two of flour if dough remains sticky.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter (I don’t have a doughnut cutter, so I used a biscuit cutter) into flour, then cut out doughnuts (dipping cutter into flour before cutting each one).  I used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts).  I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!  Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over.  Doughnuts should be golden brown on both sides.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Once doughnuts have cooled off, they are ready to serve, as is (plain and simple).  If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before using. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Have a blessed week, as you gather with family and.or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!

Old-Fashioned Cake Doughnuts / The Grateful Girl Cooks!

Recipe Source:  http://baking.about.com/od/doughnutsanddonuts/r/plaincake.htm

Old-Fashioned Cake Doughnuts
 
Prep time
Cook time
Total time
 
You'll be surprised at how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg.
As Prepared By:
Recipe type: Breakfast
Serves: 6-12 doughnuts
Ingredients
  • 2 cups flour
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 Tablespoons butter, melted
  • ½ cup milk
  • 1 egg, beaten
  • approx. 1 quart oil, for frying
  • Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts
Directions
  1. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
  2. Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
  3. Pat the dough out until it is ¼ inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
  4. Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
  5. Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
Notes
The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used.

 

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Chocolate Cream Cheese Danish

If you enjoy a good pastry AND enjoy chocolate, I’m pretty sure you will love this recipe for a Chocolate Cream Cheese Danish that I found online recently. Added bonus? It’s EASY to make!Chocolate Cream Cheese Danish / The Grateful Girl Cooks!
This pastry is easy to prepare because it starts with a can of store-bought crescent rolls, and only takes about 30 minutes total to prepare!

Here’s how you make this delicious pastry treat… Before beginning, preheat your oven to 375 degrees F. (See? I told you this would be EASY!).  Mix together room temperature cream cheese, sugar, flour and vanilla extract in a small bowl. I used an electric mixer to do this and it was mixed in a flash! When creamy and thoroughly combined, set aside.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Open the can of crescent dough; without separating the triangles, unroll the dough and place it onto a parchment paper-lined baking sheet. Using your fingers, press the dough together to close all the holes (perforations) up, so you have one complete piece of dough.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Once you have pressed all the holes in the dough together, drop the cream cheese filling (by the spoonfuls) in the center, down the length of the dough. Make sure you evenly spread the filling out, making sure the filling is between 2-3 inches wide.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Evenly sprinkle the chopped chocolate on top of the cream cheese filling.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Starting at one end, cut 1 inch strips (at a slight angle toward the top) into both sides of the dough. Cut in until it reaches the filling. Pull the strips up and over the filling making sure to alternate sides (L,R,L,R, etc) until entire roll has been “braided. Tuck in any extra bits of dough that you may end up with on each end of the roll.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Whisk an egg YOLK in a small bowl, then brush the surface of the pastry roll with the beaten yolk.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

Bake the pastry at 375 degrees for 20 minutes, until the pastry is golden brown in color. Remove from oven and let the pastry cool COMPLETELY on a wire rack (leave the parchment paper underneath).

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

While the pastry is cooling, mix together a simple glaze of powdered sugar, milk, and vanilla in a small bowl, until smooth. Once the pastry has cooled completely, decoratively drizzle the glaze back and forth across the pastry until all the glaze is gone. The parchment paper will help to collect any run-off glaze, and will help to make it an easy cleanup.  Let the pastry sit while the glaze firms up.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

When ready to serve, cut the pastry into slices… grab a cup of coffee or tea… and dig in!

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!

This breakfast pastry is decadently rich, creamy, and chocolatey, so it obviously is not something you want to eat every day, but for an occasional treat… it really is delicious!  A small piece goes a long way!  Sure hope you enjoy this treat. I know I sure did.

Chocolate Cream Cheese Danish / The Grateful Girl Cooks!Recipe Source:  http://www.laurenslatest.com/chocolate-cream-cheese-danish/

Chocolate Cream Cheese Danish
 
Prep time
Cook time
Total time
 
Delicious pastry, made with store bought crescent rolls, and filled with sweetened cream cheese and chopped chocolate.
As Prepared By:
Recipe type: Breakfast
Serves: 6-8 servings
Ingredients
For Pastry:
  • 1 can crescent rolls
  • 8 ounces cream cheese, softened (at room temp)
  • ½ cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 2 ounces chopped semi-sweet chocolate
  • 1 egg yolk, beaten (for brushing onto rolled pastry before baking)
For Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon milk
  • ¼ teaspoon vanilla extract
Directions
  1. Before beginning, preheat your oven to 375 degrees F.
  2. Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
  3. Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
  4. Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
  5. Evenly sprinkle chopped chocolate on top of the cream cheese filling.
  6. Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
  7. Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
  8. Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
  9. Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

 

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Raspberry Cream Cheese Danish

I found a recipe for a quick, easy danish pastry the other day and decided to give it a try. I changed up the recipe just a smidge and the end result? An absolutely delicious Raspberry Cream Cheese Danish pastry, that was enjoyed with a steaming cup of strong coffee!Raspberry Cream Cheese Danish / The Grateful Girl Cooks!
Our youngest son (“young” meaning 29 years old) popped in for a visit just as I started making these, so he ended up getting to enjoy them with us, and also went home with a big plate full of pastries. There are ALWAYS side benefits of visiting Mom and Dad, right?

This recipe is actually fairly easy; you will end up with 16 small danish pastries (about 2 per serving!). Here’s how you make them:

Start with 2 cans of refrigerated crescent rolls. The dough will come out with 4 rectangular pieces of dough (two triangles of dough attached with perforations in between). Press the perforations closed to form a solid rectangle. Once you have done this to both cans of dough you should have 8 rectangles of dough. Sprinkle each rectangle very lightly with sugar (use 1 Tablespoon total evenly divided between rectangles).

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Gently roll out each rectangle to 8 inches long. Cut each rectangle in half length-wise. You will then have 16 rectangles, about 1 inch by 8 inches. Pick up each piece of dough by each end and lightly twist the dough ends in opposite directions (i.e. left hand twist toward you, right hand away from you). Form a small circle with the twisted dough, and pinch to seal the ends.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Place the dough circles onto parchment paper lined baking sheet(s), about 2 inches apart. Set aside.  Preheat oven to 350 degrees.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

In a medium bowl, mix together room temperature cream cheese, 1 Tablespoon granulated sugar, lemon juice, vanilla extract and sour cream, until well combined.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Add approximately 1 Tablespoon cream cheese filling to the center of each pastry. Lightly brush the pastry dough with melted butter. (NOTE: I was concerned that the cream cheese would run out the bottom of the pastry by leaving the pastry circle “open”, but having the parchment paper underneath prevented that from happening!)

Bake the pastries in a preheated 350 oven for 13-15 minutes, or until they are light golden brown.  When done, remove from oven to a wire rack (LEAVE THE PARCHMENT PAPER UNDERNEATH)

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

While pastries are cooling, prepare the glaze to drizzle over the top of the cooled pastries. Stir powdered sugar, milk, and vanilla extract together until smooth. You want to get it to a drizzling consistency. Too thick? Add drops of milk. Too thin? Add additional powdered sugar. Place the glaze into a squeeze bottle or into a zip-top bag (you can snip off a tiny spout on the bottom corner of zip-top bag and use it as a pastry bag). You can also just use a spoon to drizzle the glaze onto cooled pastries.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

This is what they looked like fresh from the oven. Once they are completely cooled off, decoratively drizzle the glaze over each pastry. Let glaze firm up a bit, then serve!

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

They are quite delicious, and weren’t hard to make, either!  THAT is a win-win.  Now where’s my huge mug of coffee??

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!

Hope you consider making these for the ones you love. See the notes section of the printable recipe for other flavors that would taste great as toppings for these pastries.  Have a wonderful day.

Raspberry Cream Cheese Danish / The Grateful Girl Cooks!Recipe Slightly Adapted From: http://cakescottage.com/2016/03/07/easy-cream-cheese-danish/

Raspberry Cream Cheese Danish
 
Prep time
Cook time
Total time
 
These raspberry cream cheese danish pastries are delicious, quick and easy to prepare, using store bought crescent roll dough as the starter!
As Prepared By:
Recipe type: Breakfast
Serves: 16
Ingredients
  • 2 cans crescent rolls
  • 1 package (8 ounce) cream cheese, at room temperature
  • 2 Tablespoons granulated sugar, divided
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon vanilla extract
  • 1 teaspoon sour cream
  • Melted butter, approx. 2 Tablespoons (for brushing onto pastries before baking)
  • Raspberry jam (1 small dollop per danish)
For icing:
  • 1 cup confectioner's sugar (powdered sugar)
  • 1 Tablespoon milk (may substitute water)
  • ¼ teaspoon vanilla extract
Directions
  1. Before beginning, preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Remove crescent roll dough from cans. Keep crescent roll in rectangle shape (two triangles together). Press the perforations closed between dough triangles to make solid rectangle. You should end up with 8 rectangles. Using one Tablespoon (total amount) granulated sugar, sprinkle each rectangle lightly with sugar. Lightly roll out each rectangle to 8 inches long. Cut each rectangle in half lengthwise. (You should now have 16 pieces of dough 1 inch x 8 inches long).
  3. Pick up each piece of dough and holding on to both ends, twist the ends in opposite directions to make a loose "twisted rope" shape. Shape into a small circle and pinch ends of each circle together to seal. Place dough circles two inches apart on parchment paper lined baking sheet(s).
  4. In a separate bowl, prepare filling. Combine (room temp.) cream cheese, remaining Tablespoon granulated sugar, lemon juice, sour cream and vanilla extract. Mix until well combined.
  5. Place approximately 1 Tablespoon filling into the middle of each pastry circle (don't worry-the parchment paper underneath will keep the filling "in" the pastry!). Brush pastry dough with melted butter. Bake in 350 degree oven for 13-15 minutes (mine took 15), or until they are light golden brown. Remove pans from oven and let pastries cool on the parchment paper.
  6. Prepare icing by mixing together powdered sugar, milk and vanilla extract. You want it thin enough to drizzle over cooled pastries. Too thick? Add drops of milk. Too thin? Add more powdered sugar.
  7. Once pastries have completely cooled, place a small dollop of raspberry jam in the middle of the cream cheese filling; decoratively drizzle icing over the top of each pastry. Let icing firm up, then they are ready to serve! (icing can be put into squeeze bottle, drizzled with a spoon, or can be placed into a zip-top bag and the bottom corner can be snipped off to use as a piping bag.
  8. Enjoy!
Notes
There are lots of flavor variations for these pastries. Instead of raspberry, why not try other jam or pie filling, like cherry, blackberry, blueberry, strawberry, or lemon? All would be fantastic!

 

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Peach Turnovers

Today I’m posting a really easy recipe for Peach Turnovers. As in REALLY EASY AND REALLY GOOD. Peach Turnovers / The Grateful Girl Cooks!

Well, I’m finally coming up for air again after having houseguests for nearly 3 of the past 5 weeks, AND having tweaked my back big-time. How about I just say that the month of JULY 2015 was a memorable one, and leave it at that! Seriously, though… it’s time to get back to the old blog, since I can now sit down at my desk without wincing (ouch!).

After I saw a doctor and was able to move again without as much pain, I canned 9 quarts of Peach Pie Filling after going out and picking peaches at a local U-Pick Farm (I had to make up for lost time!). I had just a little bit of pie filling left over, so I tried to figure out what I could make with it. Voila! I remembered I had one sheet of Puff Pastry left in my freezer, and decided to make some quick Peach Turnovers… and off to the kitchen I went! The recipe uses two pastry sheets to make 8 turnovers, but I only made half a recipe, which is why you only see 4 turnovers in my pictures. (The printable recipe shown is the amount necessary to make 8 turnovers). Got it? Good.

First I got out the frozen puff pastry and let it thaw on the counter for about half an hour. The thawing out time was the hardest/longest part of the whole recipe. Go figure!

Peach Turnovers / The Grateful Girl Cooks!
Once thawed, I carefully unrolled the entire pastry sheet, and sealed the perforated fold lines in the pastry together (using my fingers) to form one whole sheet of puff pastry. You can see the fold lines in the photo below.

Peach Turnovers / The Grateful Girl Cooks!
The next thing I did was cut the pastry into 4 equal sized squares, using a knife.

Peach Turnovers / The Grateful Girl Cooks!
I put a heaping Tablespoonful of peach pie filling into the middle of each square, trying not to put too much onto each square. I brushed all the edges of each square with a beaten egg white and water mixture, then folded one side of each square (over the pie filling) to the opposite side, to form a triangle. Once I had each triangle made, I crimped the edges of each triangle using the tines of a fork to seal the two sides of the dough together. (sorry, forgot to take photo of the crimping part). Or you can pinch the two pieces of dough together to completely seal the edges.

Peach Turnovers / The Grateful Girl Cooks!
I carefully placed the triangles onto a cookie sheet which I had sprayed with a non-stick spray, then baked the turnovers for 20-25 minutes until light golden brown (mine took 23 minutes.

Peach Turnovers / The Grateful Girl Cooks!
I removed them to a wire rack to cool slightly. I put aluminum foil under the rack to catch any drips while glazing the turnovers. I mixed up a quick glaze while the turnovers were cooling, and drizzled each of them with it.

Peach Turnovers / The Grateful Girl Cooks!
The glaze firmed up in a few minutes, then these delicious Peach Turnovers were ready to eat. Sure hope you will give these delicious pastries a try. The recipe makes 8 turnovers (using 2 sheets of puff pastry), and I think they would be fantastic with cherry or apple pie filling, as well.

Peach Turnovers / The Grateful Girl Cooks!

Hope you have a great week! Make the most of every minute you are given…

Peach Turnovers / The Grateful Girl Cooks!Recipe Source: http://thedomesticrebel.com/2015/07/13/the-easiest-peach-turnovers/

Peach Turnovers
 
Prep time
Cook time
Total time
 
These quick and easy peach filled turnovers are sure to be a hit any time of the year!
As Prepared By:
Recipe type: Dessert
Serves: 8 turnovers
Ingredients
For the Turnovers:
  • 1 box puff pastry (2 sheets total), thawed
  • 1 can peach pie filling (or use your own homemade peach pie filling)
  • 1 egg white, beaten with 1 teaspoon water
For the Glaze:
  • 2 cups powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
Directions
  1. Preheat your oven to 375 degrees F.
  2. Prepare 2 cookie sheets by spraying with non-stick spray (or line with parchment paper). Set prepared sheets aside. You will put 4 turnovers on each baking sheet.
  3. Thaw the puff pastry sheets per instructions on box (approx. 30 min). Carefully unroll the puff pastry sheets, then gently press any of the perfprated fold lines together so that they are completely sealed.
  4. Cut the pastry sheets into four equal square pieces, using a sharp knife.
  5. Place a large Tablespoonful of peach pie filling into the middle of each puff pastry square.
  6. In a small bowl, mix together the egg white and the water. Make one turnover at a time. Use a pastry brush to brush the edges of the pastry square with egg white mixture. After brushing edges with egg white mixture, gently take one corner of the puff pastry and bring it over the pie filling to the opposite corner. Use the tines of a fork to crimp the 2 edges shut, which will seal the dough.
  7. Brush the top of each turnover with the egg white/water mixture. Repeat this process with each of the turnovers.
  8. Gently place turnovers onto prepared baking sheets. Bake at 375 degrees for about. 20-25 minutes. The turnovers should be a light golden brown when done. Remove to a wire rack to cool.
  9. While the turnovers are cooling down, whisk the glaze ingredients together in a medium sized bowl. You want the glaze to be smooth, and pourable. Add a bit more milk if necessary to thin glaze out a bit. Drizzle the glaze decoratively over the tops of the turnovers. When glaze has firmed up a bit, the turnovers are ready to serve and enjoy!
  10. These turnovers are great warm... OR at room temperature, and are best eaten on the day you make them. Enjoy!
Notes
30 minutes needed to thaw out the frozen puff pastry is not included in the Prep Time. Perhaps thaw the pastry earlier in the day and keep refrigerated until ready to use. Once pastry is thawed, these can be put together and baked in no time at all!

 

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Maple Twists

I recently stumbled upon a recipe on the internet for Maple Twists that really intrigued me. I love the flavor of maple, so how could I go wrong with a maple glazed pull-apart breakfast pastry ring, especially one as cute as this?Maple Twists / The Grateful Girl Cooks!
As an added bonus, this recipe makes 3 pastry rings! (I froze two of them for another time, and one was eaten… quite quickly, I might add). Because the recipe makes 3, it is a perfect item to make for a large family, a brunch or to take to a potluck!). This is a great “pull-apart” pastry ring, so you can grab one or two twists and enjoy them with a cup of good coffee or tea!

Seriously good, AND they were actually kind of FUN to make.  Here’s how I made these:

First, I made the streusel (easy!) and set it aside while I made the dough.

Maple Twists / The Grateful Girl Cooks!
Next I made the dough, and let it rise for 45 minutes. Here it is before rising.

Maple Twists / The Grateful Girl Cooks!
After dough had risen, I divided it into 3 equal pieces, and formed each piece into a ball. Then I rolled each dough ball out into a 12 inch circle. I then placed it on a sprayed baking sheet (or on lightly sprayed parchment paper on a baking sheet).

Maple Twists / The Grateful Girl Cooks!
When I took these next couple of pictures, I took them while dough was still on my cutting board… oops! PLEASE put the dough circles on baking sheet BEFORE doing the next steps (trust me-much easier!) Spread each of the dough circles with the streusel mixture. Spread it out as thinly as you can.

Maple Twists / The Grateful Girl Cooks!
Take something that is 2 inches across (I cut off the bottom of a small dixie cup), center it on top of the dough circle and press down slightly to leave an indentation in the dough (without going all the way through).

Maple Twists / The Grateful Girl Cooks!
Using scissors or a pizza cutter, cut the dough circles into 16 equal sized wedges, cutting from the outside edge of the circle in, stopping at the indentation you made in the dough previously.

Maple Twists / The Grateful Girl Cooks!
If you look closely you can see where the slices stopped at the middle circle indentation.

Maple Twists / The Grateful Girl Cooks!
Now comes the FUN part! Carefully lift up each wedge, and twirl it 5 TIMES and then flatten the end down a bit so each wedge stays twisted. I literally counted every single twist. 1..2..3..4..5! It’s a tiny bit messy, but kinda fun! Do this for each of the pastry rings! I used both hands, but for this picture, I had to snap the pic, so you get one freakishly pink set of fingers only!

Maple Twists / The Grateful Girl Cooks!
Once all are twisted, cover rings with plastic wrap and let them rise again for about an hour, then bake in a 375 degree oven for 18-22 minutes (mine took about 20). This is what they look like prior to baking…

Maple Twists / The Grateful Girl Cooks!
While they are baking, mix up the maple glaze (Easy!)

Maple Twists / The Grateful Girl Cooks!
This is what they will look like once removed from oven. Let them cool down for about 5 minutes BEFORE you put the glaze on them.

Maple Twists / The Grateful Girl Cooks!
I put aluminum foil UNDER the baking rack (to catch drips. After they have cooled for 5 minutes, I drizzled the maple glaze over the top of each of the twists. I used a pastry brush to help spread it out, on each warm twist. I even re-used the glaze that had dripped onto the foil, so I could get it all on top of these pastries.  Don’t they look good enough to eat? YUM.

Maple Twists / The Grateful Girl Cooks!
That’s it. Delicious, and full of maple flavor! Remember to wrap these really good after they have cooled completely, if you wish to freeze them. It was fun for me learning how to make these wonderful Maple Twists. Sure hope you will give them a try!

Maple Twists / The Grateful Girl Cooks!Recipe Source: http://fakeginger.com/2009/10/05/maple-twists/

Maple Twists
 
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These delicious, glazed Maple Twists will be a perfect addition to your breakfast, brunch, or potluck!
As Prepared By:
Recipe type: Breakfast
Serves: 3 pastry rings
Ingredients
For Dough:
  • 2¾ - 3 cups all purpose flour
  • ¾ cup milk
  • ¼ cup butter
  • 3 Tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 Tablespoon active dry yeast
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
  • 1 egg
For Streusel:
  • ¼ cup melted butter
  • ½ cup granulated sugar
  • ⅓ cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1-2 Tablespoons milk (I used 2)
  • ½ teaspoon Maple extract (or Mapleine imitation extract)
  • ½ teaspoon vanilla extract
Directions
  1. Make the streusel: Combine streusel ingredients in small bowl; set aside.
  2. Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
  3. In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in ½ cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
  4. Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
  5. Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
  6. Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
  7. Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
  8. Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
  9. While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!
Notes
Most of the prep time is "inactive" time, waiting for dough to rise.

 

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Fruit and Cheese Danish Pastry

I tried a new recipe for Fruit and Cheese Danish Pastry recently. I found the recipe on Pinterest after going down several bunny trails clicking through different websites looking for a great pastry recipe.  The recipe I landed on is absolutely delicious and easy to prepare.Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!

I happened to have a box of Puff Pastry sitting in my freezer patiently (for a few months) waiting it’s turn to be transformed into something wonderful. Well… this recipe was a great way to utilize it! The pastries were perfect for an “out of the ordinary” breakfast for my husband and myself, but I gotta tell you… munching on one of these and sipping a large cup of strong, HOT coffee was a nice way to start the day. The recipe is pretty straightforward, doesn’t require a degree in rocket science to prepare, and they are delicious! Hope you’ll give these a try!

Here’s what you do:
First, remove one sheet of puff pastry from box and let thaw slightly before unfolding.

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!

While the dough is thawing, prepare the cream cheese filling… easy!

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!
Now unroll the dough. Press together the fold lines.. Then cut the dough in half.

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Now cut the dough in half again. You should now have 4 equal sized squares.

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Cut each of the 4 squares in half. You should have 8 rectangle sized pieces of pastry dough.

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Place 4 pieces of dough onto a parchment paper lined baking sheet. Place remaining 4 pieces onto another lined sheet, making sure to leave lots of space in between each piece. Using a sharp knife, cut a border all around the edge (but don’t cut all the way through the pastry dough!).

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Now spoon some of the cream cheese filling onto each piece of dough like this…

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Carefully spread the cream cheese filling out, almost to the border…This is where you need to stay within the lines!

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Now place a small dollop of your favorite jam on top of the cream cheese and swirl it around a bit to blend (I used a toothpick). Use any flavor jam you prefer. I used my homemade jams: orange marmalade, strawberry, raspberry, and boysenberry (a couple pastries of each flavor). It should look kind of like this:

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!
Brush the outside border of each pastry with an egg yolk mixture, then sprinkle border with turbinado sugar, and into the oven they go for 13-14 minutes (or until golden brown).

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks! They will look like this when you remove them from oven…

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Here’s an “up close and personal” look…

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!
Once the pastries have cooled, they are drizzled with a powdered sugar/lemon glaze. Once the glaze has firmed up, they are ready to eat!

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!Dig in… and enjoy! We thought they were wonderful!

Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!

Original recipe source: https://sites.google.com/site/oakcottagerecipes/easy-fruit-and-cheese-danish

Fruit and Cheese Danish Pastry
 
Prep time
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This "easy to create" recipe features puff pastries, topped with cream cheese mixture and assorted fruit jams.
As Prepared By:
Recipe type: Pastry
Serves: 8
Ingredients
For the pastry:
  • 1 sheet of frozen puff pastry
  • 4 ounces cream cheese, room temp.
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 Tablespoon heavy whipping cream (or half n' half)
  • 2 Tablespoons jam (of your choice)
  • 1 egg yolk, beaten with 1 teaspoon water
  • Turbinado sugar (to sprinkle on pastries before baking)
For the drizzle on the baked pastries:
  • 1 cup powdered sugar
  • 2-3 Tablespoons lemon juice
Directions
  1. Preheat your oven to 400 degrees F.
  2. While oven is pre-heating, remove one sheet of puff pastry from freezer. Let it slightly thaw before unfolding dough (15 minutes or so).
  3. While dough is slightly thawing, prepare the cream cheese "filling". In a medium sized bowl, beat the cream cheese, granulated sugar, vanilla extract and whipping cream together, using an electric mixer. Mix for several minutes until mixture is smooth and spreadable. Set mixture aside.
  4. Unroll the puff pastry carefully, and try to press dough together where the fold lines were. Cut dough into 8 rectangles (dough is cut in half, then in half again, then each of the 4 squares is cut in half once more).
  5. Cover 2 baking sheets with parchment paper. Place 4 dough rectangles on each baking sheet, leaving ample space in between each piece. Take a sharp knife, and score a border all the way around the dough. Make sure to NOT cut all the way through to the bottom! (by cutting a border, the edges will rise up and hold the filling in better!-don't leave this step out!)
  6. Evenly distribute the cream cheese filling onto the middle of each dough rectangle. Use a knife or spatula to spread it out over the top of the pastry dough, but stay inside the cut border!
  7. Place a very small dollop of your favorite jam onto the cream cheese mixture. Use a toothpick and gently swirl the jam across the top of the pastry.
  8. Mix the egg yolk and water in a small bowl. Using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. While the dough is still "wet", sprinkle the border lightly with turbinado sugar.
  9. Put the baking sheets into the oven and bake at 400 degrees F. for 13-14 minutes. The pastries should be golden around the edges. The dough should have also risen a bit. Take the pans from the oven and place them on a wire rack to cool completely.
  10. Once the pastries are cool, mix the powdered sugar and lemon juice in a small bowl. (if too thick to drizzle, just add a bit more lemon juice!). Use a spoon, and drizzle the glaze over the cooled pastries (I went side to side). Let the glaze firm up, then pastries are ready to be served.
  11. Enjoy!

 

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Glazed Pumpkin Buttermilk Doughnuts

Don’t you just love Fall? I love this season of the year, when my thoughts turn to cool mornings, brilliantly colored tree leaves, and pumpkins! Which brings up today’s recipe for Glazed Pumpkin Buttermilk Doughnuts!Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!
Oh boy, are they GOOD! Perfect for a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right?

These doughnuts are very easy to make. This recipe will make  a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, too! If you’ve never made doughnuts before, have no fear… it’s really not hard at all, and before ya know it, you can have a big plate of delicious doughnuts ready to feed your hungry family! Sure hope you will give these a try… they really are wonderful!

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!

Almost done… looking good.

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!

Ready to eat… YUM!

Glazed Pumpkin Buttermilk Doughnuts / The Grateful Girl Cooks!Original recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html

Glazed Pumpkin Buttermilk Doughnuts
 
Prep time
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These tasty, easy and inexpensive to make glazed pumpkin buttermilk doughnuts will be a little "taste" of Fall for your family!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For doughnuts:
  • 1¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup granulated sugar
  • 1 Tablespoon butter, melted
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup buttermilk
  • ½ cup pumpkin puree
  • Vegetable or canola oil (for frying)
For Glaze:
  • 1½ cups powdered sugar
  • ¼ cup buttermilk
  • ¼ teaspoon vanilla extract
Directions
  1. In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
  2. In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
  3. Make a well in the center of the dry ingredients. Add the wet ingredients and mix well to combine fully. The dough will be somewhat sticky.
  4. Turn the dough out onto a lightly floured work surface. Using a rolling pin lightly coated with flour, roll the dough out until it is about ½ inch thick. Cut dough into circles with a doughnut cutter (or a biscuit cutter or canning jar lid). Cut out a small center circle with a medicine jar lid or a very small cap. (these cutouts will become the doughnut holes). Now your dough circles should look like thin doughnuts.
  5. Prepare the glaze for the doughnuts by mixing the powdered sugar, buttermilk and vanilla in a small bowl. Set aside until doughnuts have been cooked.
  6. To cook the doughnuts: In a large skillet, pour oil until it reaches a depth of 2 inches. Heat on medium-high (about 350 degrees). To test whether oil is hot enough, place a very tiny piece of dough into the oil to see if it bubbles. When hot enough, carefully place 2-3 doughnuts into oil (doughnuts should not touch each other). Cook doughnuts until edges are lightly browned, then carefully flip to the other side (I use 2 chopsticks to turn!). Cook the other side of the doughnut until lightly browned (about 2-3 minutes per side). Remove doughnuts to a paper towel lined plate to drain, and continue to cook the other doughnuts until done. Repeat process with doughnut holes.
  7. While doughnuts are still hot, dip the top side into the doughnut glaze. Let excess glaze drip off back into bowl. Place glazed doughnut onto a wire rack (glaze side UP) over a cookie sheet (to collect any drips), and let the doughnut glaze slightly dry and firm up before serving (just a few minutes).
  8. Once glaze is firmed up, serve doughnuts and enjoy!
Notes
Recipe will make at least 12 doughnuts and 12 doughnut holes.

 

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Chocolate Butterhorns

Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog.  Today’s recipe is for Chocolate Butterhorns.Chocolate Butterhorns / The Grateful Girl Cooks!
I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). Thought it sounded pretty good, so I gave it a try. Delicious! These butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well (the recipe makes 32 butterhorns, so freezing some for another time is a perfect option for busy families!)

The recipe I used utilizes a bread machine. If you don’t have a bread machine, I’m pretty confident you can get the same results by mixing the dough in a stand mixer with a dough hook, or by using your muscles and mixing it all up by hand, then letting dough rise until doubled in size, then following the rest of the instructions for rolling them up, etc.

I hope you will give these soft, chocolate-filled butterhorns a try…we really enjoyed them! I think the next time I make these, I will add some seedless raspberry jam to the chocolate chip filling…wouldn’t THAT be decadent to sink your teeth into??? YUM.

Chocolate Butterhorns / The Grateful Girl Cooks!

Fresh from the oven, looking good enough to eat!!!!

Chocolate Butterhorns / The Grateful Girl Cooks!Recipe Source: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

Chocolate Butterhorns
 
Prep time
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Delicious butterhorns, filled with chocolate chips... a yummy breakfast treat!
As Prepared By:
Recipe type: Breakfast
Serves: 32
Ingredients
For dough:
  • 1 cup milk
  • ½ cup butter, melted
  • 2 eggs
  • ½ cup granulated sugar
  • 4 - 4½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 heaping Tablespoon dry active yeast
For rolls:
  • 1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)
For Garnish: )optional)
  • ¼ cup powdered sugar
  • 1 Tablespoon cocoa powder
Directions
  1. Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
  2. Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges.
  3. Place a small amount of chocolate chips over the surface of each individual wedge.
  4. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
  5. Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
  6. Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
  7. TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
  8. TO GARNISH: Once rolls are baked, lightly sift cocoa powder over the tops. Lightly sift powdered sugar over the tops. Serve warm, and enjoy!

 

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Glazed Chocolate Doughnuts

Who wants Glazed Chocolate Doughnuts? Me, Me, Me…Every now and then I just can’t help myself…I want a doughnut! Now I know all about how “unhealthy” they are, but truth is, sometimes I just want a doughnut! The End.Glazed Chocolate Doughnuts / The Grateul Girl Cooks!

Last year I bought an inexpensive doughnut pan on Amazon for about $7.50 (with a gift card I received for my birthday…SCORE!). The doughnut pan was not too expensive, but it gave me the option of BAKING doughnuts instead of FRYING them, (Just doing my part to reduce a few calories…you’re welcome!)

Glazed Chocolate Doughnuts / The Grateful Girl Cooks!
I found a very simple and delicious chocolate doughnut recipe on Pinterest (where else?), thanks to Karly at Buns In My Oven, and made some of these doughnuts to stare at…I mean wolf down. These doughnuts were chocolatey and delicious.

Added benefit? I saved money by making them myself and was quite proud I didn’t have to put on an evening gown and pumps to run down to the doughnut shop or our grocery store to buy them when the mood struck. This recipe makes 10 doughnuts, so I made them in 2 batches (since my doughnut pan only has 6 spots). I hope you will give these a try.

Glazed Chocolate Doughnuts / The Grateful Girl Cooks!Recipe Source: http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

Glazed Chocolate Doughnuts
 
Prep time
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These baked and glazed chocolate donuts will totally satisfy that doughnut craving...
As Prepared By:
Recipe type: Breakfast
Cuisine: American
Serves: 10
Ingredients
For the doughnuts:
  • 1 cup all purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • ¼ cup mini chocolate chips (Optional)
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • 1 egg
  • 6 Tablespoons sour cream
  • ¼ cup milk
  • ¼ cup vegetable oil
For the glaze:
  • 1½ cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 375 degrees.
  2. Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
  3. In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated.
  4. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.
  5. Spoon the batter into a greased doughnut pan. Fill each "well" about ¾ of the way.
  6. Bake doughnuts at 375 degrees for 8 minutes, or until the top of the doughnut springs back when touched.
  7. Remove doughnut pan from oven when done, and let the doughnuts cool IN THE PAN before you remove them to coat with glaze.
  8. Make The Glaze: Mix the powdered sugar, milk and vanilla in a small pan over low heat. Mix well to combine.
  9. Remove the pan from the heat.
  10. Carefully hold the doughnut and "dunk" it in the glaze to coat it; set glazed doughnut on a wire rack to let the glaze harden. Enjoy!
  11. If using 1 doughnut pan, repeat process with remaining doughnut batter.

 

 

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