Category: Breads

Blueberry Lemon Muffins

Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with the flavors of fresh blueberries and lemon zest, and topped with a lemon glaze. You’re gonna LOVE these muffins!
Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!

Do you love blueberries! We sure do! In the past I’ve used blueberries to make scones, crumble muffins,  ice cream, smoothies, french toast, jam, bagels and galettes, to name a few recipes that feature this versatile little berry! And wow, do I ever LOVE these yummy blueberry lemon muffins!

Picking Fresh Blueberries Is One Of My Summer Traditions

I love to go pick fresh blueberries at Rowell Brothers Farm every summer (a local U-Pick farm that’s been farming the land there since 1853). They consistently produce a wide variety of delicious berries on their HUGE farm (marionberries, blackberries, boysenberries, raspberries, blueberries, etc.). They sell them at very reasonable prices (and you can nibble on the berries for free while you pick!).

Earlier this summer I picked raspberries and boysenberries there, but this time, once they were ripe, I went for BLUEBERRIES! I went there last week and picked 9 pounds of juicy blueberries in an hour, then brought them home.

Some were destined for our freezer, where I can use them all year round. BUT… some of the fresh blueberries were used to make these incredible tasting blueberry lemon muffins!

A photo collage from blueberry picking at a local farm.

How Do I Make These Delicious Blueberry Lemon Muffins?

I’m so glad you asked!  Here’s how: Before you begin making the muffin batter, preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes… 5 minutes!).  When done, the mixture will have thickened slightly.  Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.

Beating eggs, sugar, and sour cream for the muffin batter.

In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated.

Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).

Whisking flour and baking powder into muffin batter.

Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.

Adding lemon zest, lemon juice and blueberries into muffin batter.

Fill The Muffin Tins And Bake!

Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to the top). Bake muffins at 400° F. for 20-22 minutes. When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color.

When done baking, remove pan from oven. The muffins should be slightly golden in color.

Muffin cups are filled with batter, then baked until done.

Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later.

Let the muffins cool to room temperature. By the way… LOOK at those muffins with those juicy blueberries!

Baked blueberry lemon muffins, cooling on a wire rack.

Make The Lemon Glaze

While the muffins are cooling, whip up a quick lemon glaze (trust me… you WANT the lemon glaze on these muffins… it is the perfect finishing touch! To make the glaze, simply combine powdered sugar, lemon juice and lemon zest in a small bowl until fully blended.

You want the glaze to have a good consistency to drizzle over the top of each muffin, but not be too thin where it runs all over.

If you want it thicker, add a bit more powdered sugar. If you want it a bit thinner, add a bit more lemon juice (or water). Stir until all lumps are gone.

Mixing lemon glaze to drizzle on top of blueberry muffins.

Glaze The Blueberry Lemon Muffins

When muffins are at room temperature, drizzle lemon glaze over top of each one. The foil you placed under the wire rack should catch any wayward drips, which will make your cleanup so much easier!

Let the glaze firm up for several minutes, then these delicious blueberry lemon muffins are ready to eat! Don’t they look GOOD? (picture me drooling here!)

Blueberry lemon muffins are drizzled with lemon glaze and are ready to eat!

Pour yourself a good cup of coffee or tea, grab a muffin… and ENJOY the absolutely yummy taste of these delicious treats! You can see in the photo below what the blueberry lemon muffins look like on the inside. They’re bursting with blueberries!

Time for a blueberry muffin with lemon glaze... and a cup of coffee!

Lots of lemon and blueberry flavor in each bite of muffin!

We LOVED these blueberry lemon muffins, and I am confident you will, too! We enjoyed them so much I froze several of them so that we could take them with us on an upcoming road trip!  That’s right… these delicious muffins are going on vacation with us! HA HA!

Hope you will give these delicious muffins a try. Your family and/or friends will thank you!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Recipe Adapted from: Natasha, at https://natashaskitchen.com/blueberry-muffins-with-lemon-glaze/

Blueberry Lemon Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!
Category: Breakfast
Cuisine: American
Keyword: blueberry lemon muffins
Servings: 12 muffins
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • 2 eggs (large) (at room temperature)
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil (or LIGHT olive oil)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons lemon zest
  • 2 Tablespoons fresh lemon juice
  • cups fresh blueberries
For Lemon Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon lemon zest
  • Tablespoons fresh lemon juice
Instructions
  1. Preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

  2. Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes... 5 minutes!). When done, the mixture will have thickened slightly. Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.
  3. In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter.  Continue adding flour 1/3 cup at a time until all flour is incorporated. Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).
  4. Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.
  5. Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to top). Bake muffins at 400° F. for 20-22 minutes . When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color. Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later. Let the muffins cool to room temperature. While muffins cool, prepare lemon glaze.

To Make Lemon Glaze:
  1. Stir powdered sugar, lemon juice and lemon zest in a small bowl until fully blended, and lumps are gone. You want a good consistency to drizzle over the top of each muffin, but not too thin where it runs all over. If you want glaze thicker, add a bit more powdered sugar. If you want glaze thinner, add a tiny bit more lemon juice (or water). Once muffins are at room temperature, drizzle lemon glaze on top of each one (the foil under the rack will catch wayward drips, which makes cleanup easy). Let the glaze firm up for several minutes, then muffins are ready to eat! ENJOY!

Nutrition Facts
Blueberry Lemon Muffins
Amount Per Serving (1 muffin)
Calories 307 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 33mg11%
Sodium 74mg3%
Potassium 154mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 110IU2%
Vitamin C 4.2mg5%
Calcium 64mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!

Apple Raisin Muffins

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
The recipe makes 18 incredible tasting muffins that you and your family will LOVE!

The recipe makes 18 incredible tasting muffins that you and your family will LOVE! We first tried these delicious apple raisin muffins many years ago, and I recently re-discovered the old battered 3×5 index card with the handwritten recipe, in my old recipe box.

I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was… but I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT, and are also very easy to make!

The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples.  No biggie. Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!

How To Make These Apple Raisin Muffins

Start by preheating your oven to 325° F.  The next thing is dicing the apples into small chunks.  You will need a total of 4 cups diced apples… I used 3 granny smith apples and 1 gala apple (but 4 cups of any firm apple will do just fine!).  Make sure to leave the peel ON the apples!

Apples diced into small pieces for muffins

Place the diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.

Diced apples for muffins are coated with sugar in bowl

Egg, oil and vanilla added to apple muffin mixture in bowl

In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

Flour and spices added to muffin mixture in bowl

Raisins and pecans are added to apple muffin batter in bowl

Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

Apple raisin muffin batter in metal muffin tin

Bake muffins at 325° F. for approximately 23-25 minutes. Apple raisin muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean when done.

Remove muffins from muffin tin to a wire rack to cool.  Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!

Eighteen baked apple raisin muffins on wire rack

Close up photo of muffins with apples, raisins, and pecans

Here’s a close up picture of the INSIDE of one of the muffins… you can see it is filled with raisins, apples and nuts!

Inside photo of muffin with apples inside

Apple raisin muffin cut in half, on a plate

And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples). They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!

Interested In More MUFFIN Recipes?

By the way, if you enjoy muffins as much as we do, I hope you will also check out these muffin recipes from my blog for Apple Crumb, Banana Crumb, Cranberry Orange, Carrot Cake, Dark Chocolate Almond Chia, Chocolate Chip, Blueberry Crumble, and many others.  A complete list is available to search in the Recipe Index at the top of the page!  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 soIf 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.

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Original Recipe Source: Unknown

Apple Raisin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Category: Breakfast
Cuisine: American
Keyword: apple raisin muffins
Servings: 18 muffins
Calories Per Serving: 235 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups apples diced small (leave peel ON)
  • 1 cup granulated sugar
  • 2 eggs , slightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup walnuts (or pecans) , chopped
Instructions
  1. Preheat oven to 325° F.  Dice apples into small chunks.  You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir. 

  2. In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.
  3. Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

  4. Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean.  Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy! 

Recipe Notes

These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.

Nutrition Facts
Apple Raisin Muffins
Amount Per Serving (1 muffin)
Calories 235 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 260mg11%
Potassium 146mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 1.8mg2%
Calcium 17mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These moist and delicious apple raisin muffins, full of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Garlic Focaccia Bread

Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!

Garlic Focaccia Bread is a versatile side dish for a variety of meats or salads, can be served as an appetizer (served with dipping oil and herbs), or simply used to make a great sandwich! The crispy “dimpled” crust of this delicious bread (with olive oil, garlic and fresh thyme topping), is it’s trademark feature!

My friends and I used to frequent a local restaurant that brought baskets of sliced warm focaccia bread and a small bowl of dipping oil (with herbs) to the table before dinner. Oh. My. Goodness. I think that place is where I really fell in love with focaccia bread!

Talk about GOOD!!! I knew I wanted to make something similar at home, so I decided to try an old recipe I had stored in my trusty (and practically dilapidated) file box.

Where I Discovered The Original Recipe

Many years ago I found a recipe in a newspaper, cut it out, and taped it to a 3×5 index card. Didn’t even write down what newspaper it was from. It’s now old and yellowed, but I had NEVER tried that particular recipe until recently.  WOW- it was DELICIOUS!

The original recipe was titled “Nona’s Courtyard Cafe Focaccia”, and I THINK (not sure) it might have originated from a restaurant in Ventura, California (which is now closed). I tried to find the recipe online, but no luck… oh well. At least I had this old recipe on file to try. It’s very easy to make… here’s how!

How To Make Garlic Focaccia Bread

Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set the bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin to appear on the surface, which tells you the yeast is active, alive, and working.

Yeast is dissolved in warm water to make bread dough.

Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix the ingredients well. I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it was easier that way, as it is a thick dough.

Form the dough into a ball, then put it on a lightly floured work surface. Roll the dough out with a rolling pin, smoothing and shaping it into a circle of dough about 10 inches wide.

Focaccia dough is mixed, formed into ball and rolled into 10" circle

In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let the flavors “mingle”, while you get the dough ready for it!

Olive oil and minced garlic for bread, in measuring cup

Transfer the dough circle to a large baking sheet with edges (I used a ratty old pizza pan with edges).  Poke holes in the top of the dough using your finger. Make deep holes all over the top of the dough, but don’t go all the way through dough to the bottom.

Holes poked into top of focaccia bread dough with finger

Cover the top and sides of dough with the olive oil/ garlic mixture.  I started off spooning it on top, then used a pastry brush to fully coat top and sides of dough, and to spread the garlic around.

What Should I Do With The Excess Olive Oil?

There is a lot of “excess” oil that will run off the edges of dough onto pan. Just scoop it up with a spoon and fill up all the holes with it. Sprinkle top of dough with chopped fresh thyme (or fresh rosemary, if substituting).

There will STILL be excess oil around bottom of dough, as you can see in the photo. Leave it there! It will absorb into the bread while it bakes, and help to make a nice crispy crust!

Set the pan aside, and let the dough rise a bit (uncovered) for about 30 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough is rising.

Focaccia dough, covered with olive oil, garlic and thyme before baking

Bake The Garlic Focaccia Bread

After dough has risen, bake it in a 400º F. oven for 23-25 minutes, or until the bread is evenly browned all over.  Remove from oven, transfer the garlic focaccia bread to a wire rack, and let it cool for 20-25 minutes before you serve it.

Doesn’t it look GOOD? See the little pieces of garlic in the “dimples”?  ALL the oil has been absorbed into crust. The 2 photos below show the top and bottom of the bread… nice and crispy on the outside, but soft on the inside!

Top crust of garlic focaccia bread after baking

Bottom crust of baked focaccia bread

If you want to make the garlic focaccia bread ahead of time, you can easily reheat it by covering it tightly with aluminum foil and reheat on low heat (250º F.) in oven for 10-15 minutes. To serve, slice bread in half left to right, then cut into 2″ wide strips from top to bottom.

You can serve it with a (2 to 1) mixture of olive oil and balsamic vinegar or olive oil and fresh herbs (like garlic, thyme and rosemary, etc.) in a little bowl for dipping, if you wish.

Baked garlic focaccia bread, cooling on wire rack

Here’s a close up of a slice of the garlic focaccia bread so you can see what the inside looks like! YUM.

Close up photo of sliced focaccia bread

My husband, oldest son and I enjoyed this bread served with Orange and Rosemary Glazed Salmon, steamed broccoli and rice. It was delicious.  We ended up with a few pieces of focaccia bread left over, so I will serve it on the side with spaghetti, made with Easy Spaghetti Sauce with Italian Sausage for tonight’s dinner!

Hope you will consider making this garlic focaccia bread! It’s a great side dish to compliment a variety of main courses or salads.

It can also be used as an appetizer BEFORE the meal, when served with a mixture of olive oil and fresh herbs (or olive oil/balsamic vinegar). You can also use it to make a delicious sandwich!  Lots of possibilities. Hope you enjoy it… and have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Author's signature

Adapted from Recipe Source: old newspaper article (original source/newspaper/author unknown)

Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Rising Time
30 mins
Total Time
40 mins
 
Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be used to make sandwiches, or served as an appetizer with dipping oil!
Category: Appetizer, Bread, Side Dish
Cuisine: Italian
Keyword: garlic focaccia bread
Servings: 10 slices
Calories Per Serving: 229 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 ounce dry active yeast
  • 1 cup water heated to 100 degrees
  • 3 cups flour (all purpose)
  • 1 Tablespoon olive oil
  • 1/4 cup cold water
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 cup Parmesan cheese ,freshly grated
  • 1/3 cup olive oil
  • 1 teaspoon garlic (crushed)
  • 1/2 teaspoon fresh thyme (or rosemary) , finely chopped
Instructions
  1. Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin appearing on the surface, which tells you the yeast is active and working.

  2. Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix ingredients well. NOTE: I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it's easier (it's a thick dough). Form dough into a ball, then place on a lightly floured surface. Roll dough out with a rolling pin, smoothing and shaping it into a circle 10" wide.

  3. In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let flavors "mingle" while you get dough ready.

  4. Transfer the dough circle to a large baking sheet or pizza pan (with edges) .  Poke holes in top of the dough using your fingertips. Make deep holes all over the top of the dough, but don't go all the way through to the bottom.

  5. Cover top/sides of dough with olive oil/ garlic mixture using spoon and/or pastry brush.  There will be oil that runs off edges onto pan. Scoop it up with a spoon and fill the holes with it. Sprinkle top with chopped fresh thyme (or rosemary, if using). There will STILL be excess oil on pan around bottom of dough. Leave it there! It will absorb into the bread when it bakes, and help to make a nice crust!  Set bread aside, and let dough rise a bit (uncovered) for 30-40 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough rises.

  6. After dough has risen, bake in 400º F. oven for 23-25 minutes, or until bread is evenly browned.  Remove from oven, transfer bread to a wire rack, and let cool 20-25 minutes before serving. To serve, slice in half from left to right, then cut into 2" thick slices from top to bottom.  If desired, serve with dipping sauce of (2 to 1 mix) olive oil and balsamic vinegar OR olive oil and fresh herbs, like thyme, garlic, rosemary. ENJOY!

Recipe Notes

NOTE: Yeast used is equivalent of 2 (¼ ounce) packages OR 4½ teaspoons of bulk dry active yeast. 

Nutrition Facts
Garlic Focaccia Bread
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 216mg9%
Potassium 53mg2%
Carbohydrates 29g10%
Fiber 1g4%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!

Chocolate Caramel Pecan Scones

Grab some hot coffee, tea or a cold glass of milk… and enjoy these absolutely delicious chocolate caramel pecan scones, filled with milk chocolate chips, caramel and pecans, for a special treat at breakfast or a simple snack in the middle of the day!Grab some coffee or tea and enjoy these absolutely delicious scones, filled with milk chocolate chips, caramel and pecans, for breakfast or a simple snack.
I LOVE scones! Do you?  I’ve been making them for years, and have included many of my favorite recipes on my blog.

The scones I’ve made include Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, Gingerbread, Cranberry Orange, and several others.

Collage showing 9 different scones from The Grateful Girl Cooks!

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

How To Make Chocolate Caramel Pecan Scones

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

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

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

Scone dough, in a ball in glass mixing bowlChocolate chips, caramel pieces and pecans added to scone dough
Mix the chocolate chips, caramels and pecans gently into dough, until fully blended. Place the dough ball onto a lightly floured work surface, and form dough into a circle, by pressing down and shaping with hands.

Circle should be about 8-9 inches wide and about 2 inches high (approx.). Once formed, cut dough into 8 equal sized wedges using a sharp knife or a pizza cutter.

Scone dough is filled with chocolate, pecans and caramel pieces
Scone dough is shaped into a circle on floured surface
Bake The Chocolate Caramel Pecan Scones

Place wedges onto a parchment paper lined baking sheet (or onto a silicone mat). Place them in a circle, but separate each piece slightly from the others (as shown below). Bake at 400 degrees for 18-10 minutes (check them at 18 minutes- mine were done!).  The scones should be golden brown.

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

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

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

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Author's signature

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

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

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

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

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

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

Nutrition Facts
Chocolate Caramel Pecan Scones
Amount Per Serving (1 scone)
Calories 447 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 42mg14%
Sodium 191mg8%
Potassium 266mg8%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 23g26%
Protein 5g10%
Vitamin A 480IU10%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab some coffee or tea and enjoy these absolutely delicious scones, filled with milk chocolate chips, caramel and pecans, for breakfast or a simple snack.

Banana Espresso Chocolate Chip Muffins

You’ll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

If you are the kind of person who enjoys banana muffins, coffee, and chocolate chips, then you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins!  They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!

I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try! I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!

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

How To Make Banana Espresso Chocolate Chip Muffins

First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).

Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)

3 photos: ripe bananas, mashed bananas, and muffin batterIn a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine.

Now add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.

3 photos: flour with espresso powder, muffin batter, batter with chocolate chipsDivide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full.

Place the muffins in a preheated 350 degree oven on the middle rack. Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).

Test their doneness by inserting a toothpick into center of muffin.  If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color.

Once the banana muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.

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

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

Inside look at banana espresso chocolate chip muffin with coffee behind itIf you enjoy muffins like we do at our house, you might be interested in some of my other recipes.

Hope you will check out Banana Crumb Muffins, Carrot Cake Muffins, Chocolate Chip Muffins, Dark Chocolate Almond Chia Muffins, Blueberry Crumble Muffins or Gingerbread Muffins… and several others available by searching in the Recipe Index at the top of this blog page; all of them taste fabulous!

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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The Grateful Girl Cooks!
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Author's signature

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

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

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

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

Recipe Notes

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

Nutrition Facts
Banana Espresso Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 304 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 409mg18%
Potassium 263mg8%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 295IU6%
Vitamin C 3.4mg4%
Calcium 27mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

Chocolate Chip Muffins

Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins, bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on.

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

How To Make Chocolate Chip Muffins

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

Whisking eggs and butter together

Yellow muffin batter in clear mixing bowl with whisk

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

Whisk with flour in metal bowl

Yellow egg mixture added to flour in bowl

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

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

Muffin batter with chocolate chips in clear mixing bowl

12 chocolate chip muffins in muffin pan

Bake The Chocolate Chip Muffins

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes.

Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Baked muffins cooling on wire rack

12 muffins on white serving tray with blue background

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

One muffin held in hand over other muffins

One muffin cut in half on a small plate

These chocolate chip muffins tasted FANTASTIC!  We loved them! I sent some of them home with one of our sons, and he loved them, too!

I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. Some of our favorite muffins include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Chocolate Chip Muffins / The Grateful Girl Cooks!

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

Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg (at room temp. is best)
  • 1 egg white
  • teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

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

Nutrition Facts
Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 163mg7%
Potassium 117mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 0.5mg1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Glazed Lemon Poppy Seed Doughnuts

These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

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!

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.

Prepare The Doughnut Pan

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 the doughnut pan 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 the pan looks like.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

How To Make Lemon Poppy Seed Doughnuts

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.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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! You now have the batter made for the lemon poppy seed doughnuts! Easy, right?

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 The Doughnuts

Bake the lemon poppy seed doughnuts at 350°F 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.

Make Glaze For The Lemon Poppy Seed Doughnuts

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!

Icing The Doughnuts

Once the doughnuts have cooled down, frost them 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 iced lemon poppy seed doughnuts back onto the wire rack.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

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

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Lemon poppy seed 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.

Can You FREEZE Lemon Poppy Seed Doughnuts?

YES. The doughnuts can 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. We won’t have an oven for 6-8 weeks, so I froze several doughnuts for later.

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.

Looking For More DOUGHNUT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few doughnut recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Author's signature

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

Glazed Lemon Poppy Seed Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat! 
Category: Breakfast
Cuisine: American
Keyword: lemon poppy seed doughnuts
Servings: 9 Doughnuts
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Doughnuts:
  • 1 cup all purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons butter , melted (and cooled a bit)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoon butter , melted
  • 1 Tablespoon fresh lemon juice
  • 1-2 Tablespoons milk (depends on thickness of glaze you desire)
  • 1/2 teaspoon vanilla extract
  • Poppy seeds for garnish (completely optional)
Instructions
  1. Spray a doughnut pan with non-stick spray and set aside. Preheat oven to 350° F.

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

  3. Carefully spoon (or pipe) batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.

  4. Bake doughnuts for approx. 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 2-3 minutes, then transfer doughnuts from pan to a wire rack that is 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 doughnuts cool 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 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, frost with 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 on wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts are glazed. Once the "icing" has firmed, doughnuts are ready to serve.

Nutrition Facts
Glazed Lemon Poppy Seed Doughnuts
Amount Per Serving (1 doughnut)
Calories 207 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 35mg12%
Sodium 221mg10%
Potassium 92mg3%
Carbohydrates 32g11%
Sugar 21g23%
Protein 2g4%
Vitamin A 235IU5%
Vitamin C 2.1mg3%
Calcium 56mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

 

Easy Cheesy Garlic Crescent Rolls

Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!
What’s NOT to love about Easy Cheesy Garlic Crescent Rolls?  They are super easy to prepare, are stuffed with cheese and Italian seasoning, and can be on the table in about 20 minutes! Best part? They are scrumptious!

Here’s How To Make Easy Cheesy Garlic Crescent Rolls

Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.

Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.  Unwrap the crescent rolls. Separate dough into triangles.

Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later).

Crescent roll dough is unwrapped and brushed with seasonings.

Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end).

Shredded mozzarella cheese is added to cheesy garlic crescent rolls before baking.

Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.

Brush the tops of the dough with the remaining butter/seasoning mixture. (I even sprinkled just a bit more mozzarella cheese on top)!

Easy Cheesy Garlic Crescent Rolls are rolled up and are ready to bake.

Bake The Rolls

Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm!

Easy Cheesy Garlic Crescent Rolls are baked and cooling on parchment paper.

Serve rolls while they are warm… and enjoy!  They taste wonderful (and I bet you can’t stay out of them)!

Easy Cheesy Garlic Crescent Rolls, served warm, on a red platter.

We really enjoyed these scrumptious cheesy garlic crescent rolls, and I LOVED how EASY they were to make!  The original recipe from Amanda at The Chunky Chef, was double this amount (16 rolls).  I cut the recipe in half (which is the way I wrote the recipe below), since we only needed 8 for our small family.

Sure hope you will give them a try.  They really are quite delicious!  You might also be interested in my recipes for Homemade Dinner Rolls, Garlic Bread, or Italian Biscuit Flat Bread. Have a fantastic day, friends. God bless you!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Author's signature

Recipe Source:  https://www.thechunkychef.com/cheesy-garlic-crescent-rolls/

Easy Cheesy Garlic Crescent Rolls
Prep Time
6 mins
Cook Time
11 mins
Total Time
17 mins
 
Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!
Category: Bread, Side Dish
Cuisine: American
Keyword: cheesy garlic crescent rolls
Servings: 8 rolls
Calories Per Serving: 180 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (8 ounce) can refrigerated crescent rolls
  • 1 cup freshly grated mozzarella cheese OR 4 pieces string cheese (cut in half to make 2 short pieces)
  • 3 Tablespoons butter , melted
  • 3 cloves garlic , minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
Instructions
  1. Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.
  2. Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.
  3. Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later). Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end). Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.
  4. Brush the tops of the dough with the remaining butter/seasoning mixture. Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm! Serve, and enjoy!
Nutrition Facts
Easy Cheesy Garlic Crescent Rolls
Amount Per Serving (1 roll)
Calories 180 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 348mg15%
Potassium 15mg0%
Carbohydrates 12g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 225IU5%
Vitamin C 0.3mg0%
Calcium 76mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Cheesy Garlic Crescent Rolls with Italian seasoning are easy to make in about 20 minutes, and taste fantastic served with meats, soups and salads!

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Blackberry Scones

Delicious blackberry scones are easy to make, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.
Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones for breakfast or an afternoon snack!

Blackberries grow wild all over the beautiful Pacific Northwest.  We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).  This summer we have a bumper crop of blackberries, free for the taking, and so it is a perfect scenario for making blackberry scones!

I’ve been picking berries every other day, and get about a quart of berries each time.  I’ve already used them to make  a Blackberry Cobbler, a Berry and Orange Spinach Salad, and  Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

Blackberries growing in our backyard - perfect for scones!

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

How To Make Blackberry Scones

First, preheat your oven to 400° F.  In a large bowl, whisk together the all purpose flour, baking powder and salt.  Cut up COLD butter into small chunks and add to flour mixture.

Use a pastry blender to cut the butter into the flour until the butter has been reduced to the size of small peas.  You can also do this in a food processor, if desired.  Add sugar to the bowl, and stir to combine. Set this mixture aside.

Cutting butter into flour to make scone dough

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

Whipping cream, eggs and vanilla mixed for scone dough

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

Frozen blackberries added to scone dough mixture

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

Whipping cream, egg and vanilla added to dry scone mixture

Shape And Cut The Scones

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.  Shape dough into an 8 inch circle using your clean hands.

The dough should be about 1½ inches high.  Cut the blackberry scones into 8 wedges with a sharp knife or pizza cutter. I use a pizza cutter- easy, and works like a charm!

Bake The Blackberry Scones

Place the scones onto an ungreased baking sheet in a circle.  I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).

Bake the scones in a preheated 400 degree oven for 20-22 minutes. They are done when the tops are light golden brown in color and they are “set” in the middle.

Scone dough formed, then cut into 8 wedges before baking

Blackberry scone wedges placed on cookie sheet to bake

Blackberry scones, golden brown and fresh from the oven!

Time To Eat Some Blackberry Scones!

When the blackberry scones have finished baking, let them cool on the baking sheet for several minutes. Once cooled, separate them and transfer to a wire rack to finish cooling.  That’s it!

I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Blackberry scone on a white plate with a mint garnish.

Close up of a blackberry scone being held up.

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

Looking For More Recipes For SCONES?

You can find all of my recipes in the Recipe Index, located at the top of the page. All of my scone recipes are in the BREAD category, and I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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 GREAT day!

Author's signature

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

Blackberry Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

Category: Breakfast
Cuisine: American
Keyword: blackberry scones
Servings: 8 scones
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 7 Tablespoons COLD butter (almost a whole cube)
  • 1/4 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • teaspoons vanilla extract
  • cups FROZEN blackberries
Instructions
  1. Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
  2. In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
  3. Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
  4. Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
  5. Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!
Nutrition Facts
Blackberry Scones
Amount Per Serving (1 scone)
Calories 307 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 87mg29%
Sodium 401mg17%
Potassium 229mg7%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 5.7mg7%
Calcium 85mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

 

 

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Jalapeño Cheddar Bagels

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!
Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!

I’ve made several types of bagels in the past (see list below).  I discovered that New York style bagels are much easier to make than you might think!  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while.

Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!

Jalapeño Cheddar Bagels, cooling on wire rack after baking.

The Basic Method Used To Make Jalapeño Cheddar Bagels

When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels.  This will give you a good idea of the method involved to make bagels (they’re EASY).

Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough.

The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! Add a dollop of cream cheese on top, and you’ve got yourself some bakery shop style jalapeño cheddar bagels that can’t be beat!

They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!

Offering you a homemade jalapeño cheddar bagel to eat!
Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!

Jalapeño Cheddar Bagels on a wire rack, ready to eat.

Hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are pretty easy to make, and taste wonderful!  You won’t regret it!

Other Bagel Recipes On This Blog

If you enjoy making homemade bagels, then be sure to check out the other bagel recipes I have on this blog. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Author's signatureRecipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

Jalapeño Cheddar Bagels
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
 
Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!
Category: Bread/Breakfast
Cuisine: American
Keyword: jalapeno cheddar bagels
Servings: 8 bagels
Calories Per Serving: 269 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 0.25 ounces active dry yeast (1 envelope)
  • 2 Tablespoons granulated sugar
  • cups warm water , divided
  • cups all-purpose flour
  • teaspoons salt
  • 3 medium jalapeño peppers , de-seeded and diced
  • 4 ounces sharp cheddar cheese , grated, divided
Instructions
  1. In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!
Nutrition Facts
Jalapeño Cheddar Bagels
Amount Per Serving (1 bagel)
Calories 269 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 525mg23%
Potassium 85mg2%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
Vitamin A 200IU4%
Vitamin C 6.2mg8%
Calcium 110mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!

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