Breads Archives

Category: Breads

28
Aug
2017

Easy Cheesy Garlic Crescent Rolls

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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!

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Here’s How To Make Easy Cheesy Garlic Crescent Rolls

Preheat your oven to 375 degrees F. Line a 13×9 inch cookie sheet with parchment paper, and then set it aside.

Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl. Unwrap the crescent rolls, and separate the dough at the perforations 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. Brush the tops of the dough with the remaining butter/seasoning mixture. I even sprinkled just a bit more mozzarella cheese on top of the easy cheesy garlic crescent rolls!

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!

Serve these easy cheesy garlic crescent rolls while they are warm, and enjoy them! They taste wonderful, and I bet you can’t stay out of them.

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 (shown in 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. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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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

US Customary - Metric

Instructions

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). 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.
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.

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21
Aug
2017

Blackberry Scones

categories: Breads, Breakfast, Scones

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Delicious blackberry scones are easy to make, 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!

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

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.

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

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

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.

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.

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!

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:

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Have a GREAT day!

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
2½ 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
1½ teaspoons vanilla extract
1½ cups FROZEN blackberries

US Customary - Metric

Instructions

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

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26
Jun
2017

Jalapeño Cheddar Bagels

categories: Bagels, Breads, Breakfast

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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!

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

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!

Who Wants A Delicious Bagel?

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 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!!!

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!

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!

Looking For More BAGEL Recipes?

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

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Recipe 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
1¼ cups warm water , divided
3½ cups all-purpose flour
1½ teaspoons salt
3 medium jalapeño peppers , de-seeded and diced
4 ounces sharp cheddar cheese , grated, divided

US Customary - Metric

Instructions

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".
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.
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).
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).
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.
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.
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.
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.

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01
May
2017

Cranberry Orange Loaf With Orange Icing

categories: Breads, Breakfast

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Cranberry Orange Loaf with Orange Icing is a deliciously flavored sweet bread, topped with a creamy citrus icing! Enjoy a taste of the holidays with a slice!Looking for a little taste of the holidays to help start your day? You will absolutely LOVE this delicious recipe for cranberry orange loaf with orange icing! Grab a big ol’ slice of this moist, flavorful bread, and sit down in a comfy chair with a mug of coffee or tea!

Recently I discovered a bag of fresh cranberries lurking in the refrigerator in our garage. They had been hiding out in a refrigerator drawer since Thanksgiving… oops! What an unexpected surprise! Thankfully they were still GOOD, so I used them to make this delicious treat! Waste not, want not, right?

It sure was a wonderful start to the day to enjoy a slice of this flavor packed bread in the morning with a cup of coffee! The tang from the cranberries paired well with the sweet orange icing… YUM! The best part of all was just how easy this loaf of sweet bread was to prepare! Here’s how:

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

Making The Cranberry Orange Loaf Batter

Combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract in a medium bowl. Whisk well, to fully combine ingredients. Add buttermilk and whisk to combine.

Add flour, baking soda, baking powder and salt, and stir until the ingredients are combined, but do not over mix! Add the cranberries, and stir gently to incorporate them into batter.

Baking The Cranberry Orange Loaf

Pour the batter for the cranberry orange loaf into a greased and floured 9×5 loaf pan. Sprinkle the top of loaf with a few additional cranberries. Bake in preheated 350 degree oven for approximately 65-70 minutes (mine took 65). **After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through.

The cranberry orange loaf will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread towards the end of the baking time, as oven temps can vary quite a bit!

Once the cranberry orange loaf is done baking, remove the aluminum foil “tent”, and let the bread cool IN THE PAN for about 15-20 minutes. After it has cooled, carefully remove the bread to a wire rack to finish cooling.

Make The Orange Icing

While the bread is cooling, prepare the orange icing. Place confectioner’s sugar (powdered), fresh squeezed orange juice and orange zest into a small bowl. Stir well, to fully combine these ingredients. If you want the icing to be thicker, add more powdered sugar. If you want it thinner, add a tiny bit more orange juice, until it reaches desired icing consistency.

Time To Ice The Cranberry Orange Loaf!

Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack. When the bread has completely cooled, evenly spread the icing over the loaf. I like to take it all the way to the edges so it can run down the sides, as well. Having the wax paper, etc. under the rack allows for this and helps to make it an EASY cleanup!

Who Wants A Piece Of Cranberry Orange Loaf With Orange Icing?

Once the icing has firmed up and the bread is at room temperature, it is ready to serve! Slice a piece, pour a cup of coffee or tea, and enjoy the amazing flavors in this delicious cranberry orange loaf!

Hope you enjoy this delicious cranberry orange loaf! The flavor combination is classic, and I trust you will enjoy it, too. Have a wonderful day!

Looking for More SWEET BREAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious sweetened bread recipes, including:

Interested In More Recipes?

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Recipe Adapted From: https://www.averiecooks.com/2015/11/cranberry-orange-bread-with-sweet-orange-glaze.html

Cranberry Orange Loaf With Orange Icing

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

Cranberry Orange Loaf with Orange Icing is a deliciously flavored sweet bread, topped with a creamy citrus icing! Enjoy a taste of the holidays with a slice!

Category: Bread

Cuisine: American

Keyword: cranberry orange loaf

Servings: 12 1 loaf (9x5)

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup buttermilk
1 large egg
1/2 cup vegetable oil (or canola)
1/2 cup granulated sugar
1/2 cup light brown sugar , packed
1 Tablespoon orange zest (from a LARGE orange)
1/3 cup fresh squeezed orange juice
2 teaspoons vanilla extract
2¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cranberries (plus several more for garnishing loaf)

For Orange Icing:

2 cups confectioner's sugar
1/4 cup freshly squeezed orange juice
1/2 teaspoon orange zest

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Generously grease and flour 9x5 loaf pan. Set aside.
In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to combine ingredients. Add buttermilk; whisk to combine.
Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix! Add cranberries; stir gently to incorporate them into batter.
Pour batter into greased/ floured loaf pan. Sprinkle top of loaf with a few additional cranberries. Bake at 350 degrees for approx. 65-70 minutes (mine took 65). NOTE**After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread, as oven temps vary considerably!
When bread is done, remove foil "tent", let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.
While bread is cooling, prepare orange icing by placing confectioner's sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine until smooth. (If you want thicker icing, add more powdered sugar. Thinner? Add a tiny bit of orange juice, until it reaches desired icing consistency). Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack (for easy cleanup). When bread has completely cooled, evenly spoon icing over the top to cover. Take it all the way to the edges so it can run down the sides. Once the icing has firmed up and the bread is completely at room temperature, it's ready to slice and serve!

Nutrition Facts

Cranberry Orange Loaf With Orange Icing

Amount Per Serving (1 slice)

Calories 335 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Cholesterol 14mg5%

Sodium 208mg9%

Potassium 110mg3%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 39g43%

Protein 3g6%

Vitamin A 70IU1%

Vitamin C 9.1mg11%

Calcium 33mg3%

Iron 1.3mg7%

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

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27
Feb
2017

English Muffins

categories: Breads, Breakfast

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Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!
Do you enjoy eating English muffins for breakfast? We sure do, which is why I decided to learn how to make them several years ago. I wanted to do this simply for the JOY of learning HOW they are made from scratch.

Not sure about you, but I grew up eating English muffins. Whenever my Mom would make them for breakfast, my sisters and I would toast and butter them. After that we would spread one half with peanut butter and the other half with jam. YUM.

Several years ago I decided I wanted to LEARN how to make them myself. Granted, it IS much quicker to pick them up at the grocery store and make them, but I wanted to know “how to make them” simply for the experience of learning! The first time I made them (using this recipe), they turned out fantastic, so I have made them several times since, always with great results.

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

How To Make Homemade English Muffins

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don’t have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees. Remove the pan from the heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only until a wet dough forms.

Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.

Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.

Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina).

Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. When you need to cook English muffins in batches, sprinkle a baking sheet with the Semolina, place the extras on it, then cover with parchment paper until needed.

How Are English Muffins Cooked?

Turn temperature on griddle to 275 degrees (LOW).When using a skillet, place on low heat on cook top. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown).

Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process (remember we’re cooking English muffins, NOT hamburger buns!).

How Do I Know If The English Muffins Are Done?

You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet. Place them in the oven (which is still heated to 350 degrees) and cook for another 5-10 minutes, or until they reach temperature.

Time To Enjoy An English Muffin

When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. By using a fork to do this, you will see a lot more “nooks and crannies” (in the words of the original author). The nooks and crannies are a great way to hold all that butter once lightly toasted!

I still like eating them with jam! That’s probably my favorite way to eat English muffins! Another favorite way to enjoy them is toasted, then adding peanut butter on top. YUM. This time I enjoyed my English muffin with some of my homemade blackberry jam.

While it takes a while to make these from scratch, I hope you will consider at least trying this recipe. It’s always fun to learn something new each day, and maybe this is the day you learn how to make English muffins! You could even use this recipe to make English Muffin Mummy Pizzas for the kids in the Fall for Halloween!

Thank you for stopping by, and I hope you come back again soon. Have a wonderful day, and may God bless you in all you do.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.girlversusdough.com/2014/04/28/english-muffins/

English Muffins

Prep Time

1 hr 45 mins

Cook Time

30 mins

Total Time

2 hrs 15 mins

Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!

Category: Bread/Breakfast

Cuisine: American

Keyword: english muffins

Servings: 16 muffins

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 1/2 cups bread flour
2 Tablespoons granulated sugar
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
1 egg
1 3/4 cups milk
3 Tablespoons unsalted butter
Semolina (or Farina), to sprinkle on griddle

US Customary - Metric

Instructions

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don't have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees, then remove pan from heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.
Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.
Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.
Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina). Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. If cooking in batches, sprinkle a baking sheet with the Semolina, then place extras on it, then cover with parchment paper.
Turn temperature on griddle to 275 degrees (LOW). If using skillets, place on low heat on cooktop. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown). Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process.
You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.
When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. Toast, and enjoy!

Nutrition Facts

English Muffins

Amount Per Serving (1 muffin)

Calories 177 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 18mg6%

Sodium 235mg10%

Potassium 90mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 125IU3%

Calcium 38mg4%

Iron 0.4mg2%

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

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23
Feb
2017

Carrot Cake Muffins

categories: Breads, Breakfast, Muffins

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Looking for a delicious recipe for Carrot Cake Muffins? Well, I’ve got just the one for you! These amazing carrot muffins have a cinnamon streusel topping and also have a cream cheese filling inside, so when you bite into them there’s an extra surprise.
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently. The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!

There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning. Here’s how to make these really yummy carrot muffins:

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

How To Make Carrot Cake Muffins

Before beginning, preheat your oven to 400 degrees F. Place paper liners into a standard sized muffin pan. Set aside. Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Make the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together the ingredients, using a fork until the mixture is crumbly. Set aside.

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Add grated carrots to the batter and stir to incorporate them into batter.

Fill The Muffin Tins

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small cookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.

Evenly divide the streusel topping over the top of each carrot muffin. I used my fingers to mound it on and cover the surface. Be sure to use all the topping!

Bake The Carrot Cake Muffins

Place the carrot cake muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean. Remove the pan from the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully transferring them to a wire rack to finish cooling. Aren’t they cute?

Glaze The Baked Muffins

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth. When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin. Let glaze firm up, then muffins are ready to eat!

***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze.

That’s it! See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM. It makes these muffins absolutely PERFECT!!!

We’ve been enjoying these carrot cake muffins for several days now. I will definitely be making them again. Yes… they are THAT good! If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning. We’re a bit waterlogged – we’ve had the most rain of any February on record in Oregon. Hope you have a great day, friends. Make each minute count – make a difference in someone’s life!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of scrumptious muffin recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

Carrot Cake Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

Category: Breakfast

Cuisine: American

Keyword: carrot cake muffins

Servings: 12 muffins

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

2¼ cups all purpose flour
½ cup granulated sugar
¼ cup brown sugar (packed)
1½ teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
¾ cup water
1/3 cup vegetable oil
1 cup grated carrots (approx. 2-3 med. carrots)

For Cream Cheese Filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
½ teaspoon vanilla

For The Streusel Topping:

1 cup all purpose flour
2/3 cup granulated sugar
½ cup butter , melted (1 cube)
1 teaspoon ground cinnamon
¼ teaspoon salt

For Glaze Drizzle:

½ cup powdered sugar
2 teaspoons warm water (add a couple drops if too thick)
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving (1 muffin)

Calories 453 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 68mg23%

Sodium 366mg16%

Potassium 163mg5%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 34g38%

Protein 5g10%

Vitamin A 2310IU46%

Vitamin C 0.7mg1%

Calcium 63mg6%

Iron 1.9mg11%

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

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09
Feb
2017

Lemon Cream Scones

categories: Breads, Breakfast, Scones

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Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

My sister told me about a delicious scone recipe she recently tried. Turns out it was the same recipe I had saved on Pinterest several months before and wanted to try, so I did! Wow – I was really glad I made them… these Lemon Cream Scones are fantastic!

The lemon cream scones taste amazing! They are NOT dry (thankfully!), and get their delicious flavor from lemon zest IN the scones, and a lemon flavored glaze ON TOP! They are very easy to make, in about 30 minutes from start to finish.

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

Other Scone Recipes On This Blog – I LOVE Scones!

Do YOU love scones? We sure do, in our home! They’re very easy to make, and cost so much less to make at home than buying from the local coffee hangout. Nothing better than a hot cup of coffee and a wonderful tasting scone! YUM.

I’ve published recipes for quite a few, including Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Gingerbread, and Cranberry Orange.

How To Make Lemon Cream Scones

Preheat your oven to 400 degrees. Mix together the sugar and lemon zest in a medium sized mixing bowl. Stir the flour, baking soda, baking powder, and salt into the sugar/lemon zest mixture until well combined.

Grate a cube of butter that has been frozen (freeze for 15 minutes before starting) directly into the bowl with the flour, etc.. Use a pastry blender to mix until the flour mixture resembles coarse crumbs. TIP: If you don’t own a hand held pastry blender, two forks can be used. The grated frozen butter looks a LOT like grated cheese, right?

Once the dough mixture is the size of coarse crumbs, mix an egg and heavy whipping cream together in a separate bowl.

Add The Wet Ingredients To The Dry Ingredients

When it is fully blended, pour the wet ingredients into the flour mixture, and stir until ingredients are combined. This may take a minute or two. Just keep at it, scraping down the sides of the bowl as you go, to incorporate all the crumbles.

Shape The Dough To Make The Lemon Cream Scones

Shape the lemon cream scones dough with your hands into a round ball. I did this in the same bowl I mixed the dough in. Once the dough ball is formed, place it onto a lightly floured work surface.

Roll the dough for the scones out into a 7 inch circle (dough will be about 3/4 inch tall). Cut it into 8 wedges. You can use a pizza cutter to make smooth even cuts, but a sharp knife works just as well.

Can you see the little pieces of lemon zest in the dough? That adds great citrus FLAVOR to the yummy scones!

Bake The Lemon Cream Scones

Place the wedges onto a parchment paper covered baking sheet. Leave a bit of space between each wedge. Bake the lemon cream scones in a preheated 400 degree oven for 15 minutes. Remove scones from oven, once done. The scones should be a light golden brown in color.

Let the lemon cream scones cool for a moment, then transfer them to a wire rack to finish cooling.

Prepare The Lemon Glaze

While cooling, prepare the lemon glaze in a small bowl, by mixing together powdered sugar, fresh squeezed lemon juice, melted butter and vanilla extract until smooth.

Glaze The Scones

Once scones have cooled a bit, brush the lemon glaze over the top of each one. Use ALL the glaze! HELPFUL TIP: If you put a piece of foil or wax paper UNDER the rack, you will catch any glaze that drips off the scones (for easy cleanup!).

Let a bit of the glaze run down the sides of the scones. YUM! Once all the glaze has been distributed, let the scones rest a few minutes in order to let the lemon glaze firm up.

Once the lemon glaze hardens, they are good to go! Don’t these lemon cream scones look GOOD? Wait until you taste them!

We REALLY loved these scones… I hope you do, too! Be sure to check out my other scone recipes (located in my Recipe Index at top of page). I think you will LOVE them! Have a great day, friends.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: https://www.foodfanatic.com/recipes/lemon-cream-scones-recipe/

Lemon Cream Scones

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

Category: Breakfast

Cuisine: American

Keyword: lemon cream scones

Servings: 8 scones

Calories Per Serving: 403 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

1/3 cup granulated sugar
lemon zest (from a LARGE lemon)
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
8 Tablespoons butter (one cube), frozen
1 egg
1/2 cup heavy whipping cream

For Lemon Glaze:

1 cup powdered sugar
3 Tablespoons lemon juice (fresh squeezed)
1/2 teaspoon vanilla extract
3 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!

Nutrition Facts

Lemon Cream Scones

Amount Per Serving (1 scone)

Calories 403 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 331mg14%

Potassium 108mg3%

Carbohydrates 48g16%

Sugar 23g26%

Protein 4g8%

Vitamin A 730IU15%

Vitamin C 2.1mg3%

Calcium 44mg4%

Iron 1.6mg9%

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

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16
Jan
2017

Butter-Topped Homemade White Bread

categories: Breads

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You will love these delicious loaves of butter-topped homemade white bread, and the wonderful smell in your kitchen while they bake!
What do you do when you’re housebound because of snow and ice for days and days? Well… I like to bake, so I tried a new recipe, and made some absolutely delicious Butter-Topped Homemade White Bread. It tastes amazing!

Recently we had almost 9 inches of snow overnight, and it stuck around for a week due to a crazy layer of ice AND well below freezing temperatures. We were almost out of bread, so I decided to bake a couple loaves of homemade white bread, using a recipe I found on Pinterest.

It was a bloggers old family recipe from their Grandma Rosebud… and boy was it GOOD! The recipe is absolutely going into my permanent collection of “make again” homemade bread recipes! Our “snowed in house” smelled amazing as it baked, and the bread turned out perfect!

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

Make The Dough For Homemade White Bread

Dissolve yeast in warm water until bubbly (about 5 minutes). Then add (in the bowl of a stand mixer), sugar, salt, butter and more warm water and mix, using the paddle attachment.

Add part of the flour (5 cups) while mixer is on Low speed and the dough is mixing. Once the flour is mixed in, add the remaining flour slowly until dough is smooth. I ended up only adding 4 additional cups of flour.

(Note**: At this point if you have a really LARGE stand mixer, continue on with a dough hook. I added a dough hook (as in photo) but realized there was too much dough for my small stand mixer to handle as it mixed, so at this point in the recipe I removed the dough to a lightly floured work surface and continued by hand).

Kneading The Dough-Two Options

You can either divide dough in half and use the dough hook for each portion, OR you can knead the dough by hand. I like to knead the dough by hand. Knead the dough (either method you choose) for 10 minutes. Here is what the dough looked like after kneading.

Let The Bread Dough Rise

Lightly spray a large bowl with cooking spray (or butter). Place the kneaded dough in the bowl and flip over, so that the dough is completely covered with cooking spray. Cover the homemade white bread dough (I used several dish towels) and put it in a warm spot to let the dough rise for an hour. The dough should double in size.

Form The Loaves Of Homemade White Bread

After an hour, punch down the dough with your fist (boom!); divide the dough in half and place on a lightly floured surface. Roll out each piece until each piece is about 12 x 12 square. Make sure the dough is of uniform thickness.

Roll up each piece tightly, and seal the edges well. Repeat the process with the other piece of dough, being sure to tuck the ends of dough under the bread and placing the seam side down.

Lightly spray two 9 inch bread loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for another hour.

Bake The Loaves Of Homemade White Bread

Once the dough has doubled in size, place loaves on low rack in preheated 425 degree oven. Bake for 15 minutes; then lightly cover each loaf with aluminum foil (so it won’t get too brown), then continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered).

As soon as the homemade white bread is done baking, remove from oven, place pans on wire rack, and brush the tops with melted butter.

Once bread has cooled slightly, remove loaves from the bread pans. Don’t the finished loaves look great? Look how tall the loaves are, also!

Time To Enjoy A Slice (or two!)

Once the bread has cooled down a bit, cut a big ol’ slice with a serrated knife. My husband and I could hardly wait to try a warm slice of homemade white bread with some butter on it! Wow- it tasted fantastic!

We’ve been enjoying toast for breakfast, as well as having thick slices of bread with soup or our dinner as we wait for the snow to melt this week.

I really cannot express to you just how good this homemade white bread was (and still is!). Yes… the downside of baking your own bread is that it takes a bit of time waiting for the dough to rise, but the end result is well worth it in every way!

Besides… when you are snowed in, you’ve got all the time in the world! Sure do hope you will consider making this delicious bread. Have a great day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some lovely bread recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/

Butter-Topped Homemade White Bread

Prep Time

2 hrs 30 mins

Cook Time

30 mins

Total Time

3 hrs

You will love these delicious loaves of homemade, butter-topped white bread, and the comforting, wonderful smell in your kitchen while they bake!

Category: Bread

Cuisine: American

Keyword: homemade white bread

Servings: 20 slices (2 loaves)

Calories Per Serving: 258 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ teaspoons dry active yeast (or two packets)
3/4 cup warm water (don't use HOT or it can kill the yeast!)
1/4 cup granulated sugar
1 Tablespoon salt
3 Tablespoons butter (room temperature, cut into pieces)
2 + 2/3 cups additional warm water
9-10 cups all purpose flour (I ended up only needing 9)
4 Tablespoons (½ cube) butter, melted (to brush on finished loaves)
Non-stick cooking spray (or butter) (to coat bowl and loaf pans)

US Customary - Metric

Instructions

Dissolve yeast in warm (not hot!) water until bubbly in bowl of stand mixer (about 5 minutes). Add sugar, salt, butter and more warm water and mix, using paddle attachment. Add 5 cups of flour slowly while mixer is on low speed until dough is mixed together. Slowly add remaining flour until dough is smooth. I ended up only adding 4 additional cups of flour (a total of 9 cups).
You can either divide dough in half and use the dough hook and stand mixer for each portion or you can knead the dough by hand. I chose to knead the dough by hand on a lightly floured surface. Knead dough (either method you choose) for 10 minutes.
Lightly spray large bowl with cooking spray (or butter). Place dough in bowl and flip over, so dough is covered with cooking spray. Cover dough and put in a warm spot to rise for an hour.
After an hour, punch down dough with your fist; divide dough in half; place on lightly floured surface. Roll out dough (one at a time) until each is about 12 x 12 square. Make sure the dough is of uniform thickness. Roll up each piece tightly; seal the edges well and tuck ends under the bread; set aside, seam side down. Repeat the process with other half of dough.
Lightly spray two 9 inch loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for 1 hour, until doubled in size.
Place loaves on low rack in preheated 425 degree oven. Bake 15 minutes; then lightly cover each loaf with aluminum foil (so it won't get too brown); continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered). As soon as bread is done, remove pans from oven, place on wire rack, and brush top of loaves with melted butter.
Once bread has cooled slightly, remove loaves from the bread pans. Slice and enjoy!

Recipe Notes

If you have a small standing mixer, I would advise dividing the dough and kneading each portion separately using mixer and dough hook OR kneading the dough by hand. Kneading entire amount by hand was much quicker! There is a LOT of dough (too much for a small mixer to handle without burning out motor).

Nutrition Facts

Butter-Topped Homemade White Bread

Amount Per Serving (1 slice)

Calories 258 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 386mg17%

Potassium 85mg2%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 120IU2%

Calcium 10mg1%

Iron 2.7mg15%

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

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08
Dec
2016

Gingerbread Muffins

categories: Breads, Breakfast, Holidays!, Muffins

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Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast! They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

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

Prepare The Batter for The Gingerbread Muffins

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup. Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Fill the Muffin Cups Then Bake

Spoon the batter evenly into prepared muffin cups. Each muffin cup should only be filled HALF full with the batter.

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!

Once done, immediately remove the gingerbread muffins from the baking pan, and place them on a wire rack to cool. Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Making Icing To Decorate The Gingerbread Muffins

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Let the icing firm up just a bit, then the gingerbread muffins are ready to eat! Here’s a peek at the inside of one before it got gobbled up! My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

It’s such an easy recipe to make and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays! Hope you enjoy them. I sincerely hope you are finding JOY in this season. Merry Christmas!

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Gingerbread Muffins

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

Category: Breakfast

Cuisine: American

Keyword: gingerbread muffins

Servings: 12

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

1/4 cup brown sugar (packed)
1/2 cup molasses
1/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

For Decorative Icing (to drizzle on finished muffins):

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Few drops of water (a little at a time until desired thickness is reached)

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

Nutrition Facts

Gingerbread Muffins

Amount Per Serving (1 muffin)

Calories 255 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Cholesterol 14mg5%

Sodium 158mg7%

Potassium 281mg8%

Carbohydrates 46g15%

Sugar 30g33%

Protein 2g4%

Vitamin A 30IU1%

Calcium 60mg6%

Iron 1.8mg10%

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

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21
Nov
2016

Old-Fashioned Cake Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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You’ll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes a simple Old-Fashioned Cake Doughnut, maybe sprinkled with powdered sugar or cinnamon-sugar hits the spot!

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 cake doughnut out of simple curiosity on the “how-to’s” of making them. I located a recipe that sounded good on Pinterest and gave it a go… with very good results!

These old-fashioned cake doughnuts do not contain yeast, so there is no time waiting for dough to rise, which is a real timesaver! They are made with simple ingredients that are typically found in most kitchens. These yummy doughnuts are very easy to prepare. Here’s how to make them:

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

How To Make Cake Doughnuts

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

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 a little bit, and then knead the dough lightly, adding a sprinkle or two of flour if the dough remains sticky.

Cut Out The Cake Doughnuts

Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts. Be sure to dip the cutter into flour before cutting out each doughnut..

Because I used a biscuit cutter, I then 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.

Cooking Old-Fashioned Cake Doughnuts

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 the doughnuts, 3-4 at a time to the hot oil. Cook them 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 Are Done Cooking – Now What?

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.

Once the 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.

TIP: When using powdered sugar, make sure the doughnuts are totally cooled off before adding. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

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.

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!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several doughnut recipes, including:

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

Old-Fashioned Cake Doughnuts

Prep Time

20 mins

Cook Time

3 mins

Total Time

23 mins

You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

Category: Breakfast

Cuisine: American

Keyword: cake doughnuts

Servings: 12

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups flour
1/2 cup granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons butter , melted
1/2 cup milk
1 egg , beaten
approx. 1 quart oil , for frying
Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts

US Customary - Metric

Instructions

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
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.
Pat the dough out until it is 1/4 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.
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.
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.

Recipe Notes

The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used. Caloric calculation does not include optional toppings such as powdered sugar or cinnamon-sugar.

Nutrition Facts

Old-Fashioned Cake Doughnuts

Amount Per Serving (1 doughnut)

Calories 140 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 19mg6%

Sodium 221mg10%

Potassium 141mg4%

Carbohydrates 25g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 95IU2%

Calcium 60mg6%

Iron 1.1mg6%

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

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Prepare The Batter for The Gingerbread Muffins

Fill the Muffin Cups Then Bake

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Cut Out The Cake Doughnuts

Cooking Old-Fashioned Cake Doughnuts

Old-Fashioned Cake Doughnuts Are Done Cooking – Now What?

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks