Breads Archives - Page 4 of 10 - The Grateful Girl Cooks!

Category: Breads

01
May
2017

Cranberry Orange Loaf With Orange Icing

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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:

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

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

Pour batter 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.

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

Make The Orange Icing

While bread is cooling, prepare the orange icing by placing confectioner’s sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl.

Stir well to fully combine ingredients. If you wish the icing to be thicker, add more powdered sugar. 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 bread is completely cooled down, evenly spread the icing over the loaf of bread.

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 an EASY cleanup!

Once the icing has firmed up and the bread is completely at room temperature, it is ready to serve! Slice a piece, pour a great 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 find it to your liking. Have a wonderful day!

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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, simply for the JOY of learning HOW they are made from scratch.

I grew up eating English muffins. Whenever my Mom would make them for breakfast, my sisters and I would toast and butter them, and then spread one half with peanut butter and the other half with whatever jam pulled at our taste buds that particular morning! 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.

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 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.

When you need to cook English muffins in batches, sprinkle a baking sheet with the Semolina, place 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!).

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.

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 them with jam! That’s probably my favorite way to eat English muffins!

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… maybe today is the day you learn how to make English muffins!

Have a wonderful day, and may God bless you in all you do.

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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:

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.

Prepare the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together using a fork until 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 dookie 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.

Take the muffin pan out of the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully removing 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 already had the most rain of any February on record in Oregon… ugh!). Hope you have a great day, friends. Make each minute count – make a difference in someone’s life!

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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.

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.

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Facebook page: The Grateful Girl Cooks!
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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!

Make The Dough For Homemade White Bread

Yeast is dissolved in warm water until bubbly (about 5 minutes). Then (in the bowl of a stand mixer), sugar, salt, butter and more warm water is added and mixed using the paddle attachment.

Part of the flour (5 cups) is added while mixer is on Low speed and dough is mixed together. Once the flour is mixed in, the remaining flour was slowly added 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).

You can either divide dough in half and use the dough hook for each portion or you can knead the dough by hand. I chose 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.

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.

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 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!

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!

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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:

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.

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

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 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!).

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!

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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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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:

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 (I don’t have a doughnut cutter, so I used a biscuit cutter) into flour, then cut out doughnuts (dipping cutter into flour before cutting each one).

I used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.

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:

Interested In More Recipes?

You Can Also Find Me On Social Media:
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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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10
Nov
2016

Chocolate Cream Cheese Danish

categories: Breads, Breakfast, Doughnuts/Pastries

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You’re gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

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

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

How To Make This Chocolate Cream Cheese Danish

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

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

Filling The Pastry

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

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

Starting at one end of the pastry, cut 1 inch strips (at a slight angle toward the top) into both sides of the dough. Cut in until it reaches the filling.

Pull the strips up and over the filling making sure to alternate sides (L,R,L,R, etc) until entire chocolate cream cheese danish has been “braided. Tuck in any extra bits of dough that you may end up with, on each end of the roll.

Once the chocolate cream cheese danish has been braided and rolled, it’s time to bake it, after you give it an egg wash. Give the chocolate cream cheese danish an “egg bath” BEFORE baking. To do this, whisk an egg YOLK in a small bowl, then brush the surface of the pastry roll with the beaten yolk.

Ready To Bake!

Bake the chocolate cream cheese danish at 375 degrees for 20 minutes, until the pastry is golden brown in color. Remove the pastry from the oven and place it (still on the parchment paper) onto a wire rack to cool. Let it cool COMPLETELY.

Make The Glaze For The Chocolate Cream Cheese Danish

While the chocolate cream cheese danish is cooling, make the glaze to top the pastry. Mix together a simple glaze of powdered sugar, milk, and vanilla in a small bowl, until smooth. Once the pastry has cooled completely, decoratively drizzle the glaze back and forth across the pastry until all the glaze is gone.

The parchment paper will help to collect any run-off glaze, and will help to make it an easy cleanup. Let the chocolate cream cheese danish rest, while the glaze firms up.

The pastry is ready to serve, once the glaze on top has become firm. When ready to serve, cut the pastry into slices, grab a cup of coffee or tea… and dig in!

This chocolate pastry is decadently rich, creamy, and filled with chocolate, so obviously it’s not something you want to eat every day, but for an occasional treat! It really is delicious! A small piece goes a long way! Sure hope you enjoy this chocolate cream cheese danish. We sure do. Thanks for stopping by, and have a great day.

Looking For More Delicious Breakfast Treats Like This?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy breakfast treats, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: http://www.laurenslatest.com/chocolate-cream-cheese-danish/

Chocolate Cream Cheese Danish

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You're gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

Category: Breakfast

Cuisine: American

Keyword: chocolate cream cheese danish

Servings: 8 servings

Calories Per Serving: 330 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastry:

1 can crescent rolls
8 ounces cream cheese , softened (at room temp)
1/2 cup granulated sugar
2 Tablespoons all purpose flour
1 teaspoon vanilla extract
2 ounces chopped semi-sweet chocolate
1 egg yolk , beaten (for brushing onto rolled pastry before baking)

For Glaze:

1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Before beginning, preheat your oven to 375 degrees F.
Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
Evenly sprinkle chopped chocolate on top of the cream cheese filling.
Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

Nutrition Facts

Chocolate Cream Cheese Danish

Amount Per Serving (1 slice)

Calories 330 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 56mg19%

Sodium 315mg14%

Potassium 79mg2%

Carbohydrates 37g12%

Sugar 26g29%

Protein 3g6%

Vitamin A 415IU8%

Calcium 35mg4%

Iron 1.1mg6%

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

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17
Oct
2016

Starbucks Gingerbread (Copycat Recipe)

categories: Breads, Desserts

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Starbucks Gingerbread (copycat recipe) is a yummy version of “a famous coffee place’s” beloved gingerbread loaf. Make it at home for a fraction of the price! $Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!$
Our family recently gobbled up some of the most wonderful gingerbread with cream cheese icing I’ve ever made! It’s a knockoff recipe called Starbucks Gingerbread (Copycat Recipe), because it tastes as good (or better) than the kind available at our local “famous” coffee spot.

The gingerbread loaf is flavor-filled with lots of aromatic spices associated with Fall… cinnamon, nutmeg, cloves, and ginger, and is a very moist cake… definitely NOT dry!

This Starbucks gingerbread copycat recipe is perfect for a late afternoon snack, or a quick breakfast with a great cup of coffee or tea! My family thought it was absolutely fantastic (and it did not last long around our home, at all).

How To Prepare Starbucks Gingerbread (copycat recipe)

First preheat your oven to 350 degrees. Prepare a 9×5 inch bread loaf pan by spraying it with non-stick spray. To make your work easier, line the loaf pan with parchment paper.

Leave some of the parchment paper well extended over the rim of the pan, so that you can easily lift the entire loaf out of the pan once cooled. Set pan aside.

Cream the room temperature butter and granulated sugar until it is fully combined. Add the vanilla and a room temperature egg. Beat the ingredients well until fully incorporated.

Add apple butter to the batter and mix well, to combine. I was fortunate to have some home canned Apple Butter available in our pantry. You can substitute applesauce for the apple butter, if desired.

TIP: The blogger I got this recipe from used a 15 ounce can or pears, drained them and pureed them… another good substitute.

Sift the all purpose flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together. Slowly add the dry ingredients to the batter, mixing well to combine.

Once batter is fully mixed together, evenly spread the batter out in your prepared loaf pan.

Baking Starbucks Gingerbread (copycat recipe)

Place in preheated oven and bake at 350 degrees for approximately 55 minutes (or until you insert a toothpick into the top/middle part of the loaf and it comes out clean. TIP: I checked mine at about 50 minutes to make sure I didn’t over bake it… that is my recommendation for you, as well.

When gingerbread is done, remove pan to a wire rack to cool. Once cool, lift loaf out of the pan using the extended edges of the parchment paper.

Make The Icing

While gingerbread is baking, beat together 8 ounces of room temperature cream cheese. Trust me, it will blend much smoother if it’s at room temp.

Add powdered sugar and vanilla, continuing to beat until icing is smooth and creamy, with no lumps. A bit too thick? Add a drop or two of water. Too thin? Add a bit more powdered sugar.

Frost The Loaf

Once the gingerbread has completely cooled, frost the top (and let it slightly run over the edges) of the gingerbread. You will end up with a LOT of frosting, which makes for a thick, creamy and amazing topping for the gingerbread.

For goodness sake… if you don’t want that much frosting on the gingerbread (but it’s soooo good!), just cut the icing quantity in half. Lightly dust the icing on the gingerbread with ground nutmeg.

Once the icing has had a chance to slightly firm up, slice yourself a piece, take a big old bite… and ENJOY!

It tastes TERRIFIC (and a whole loaf with 8 slices can be made for a fraction of the cost of buying 8 pieces of this loaf at that “you-know-where” coffee spot!

Sure hope you will try this recipe for Starbucks gingerbread (a copycat recipe). I’m going to make it again around Christmas time… can’t wait! Have a wonderful day!

Looking For More Recipes For “Sweet” Bread Loaves?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

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Recipe Source: http://theviewfromgreatisland.com/copycat-starbucks-gingerbread/

Starbucks Gingerbread (Copycat Recipe)

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!

Category: Starbucks Gingerbread (Copycat Recipe)

Cuisine: American

Keyword: Starbucks gingerbread

Servings: 8 slices

Calories Per Serving: 601 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Gingerbread Loaf:

1/2 cup unsalted butter , room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg , room temperature
1 cup apple butter (can substitute applesauce or pear purée)
1½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg

For Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 teaspoon vanilla extract
2.5 cups powdered (confectioner's) sugar

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F. Prepare a 9x5 inch bread loaf pan (Spray with non-stick spray, line with parchment paper with paper extending well past the rim of loaf pan for ease in lifting loaf out of pan once cool).
Beat the butter and granulated sugar until completely mixed. Add vanilla and egg; beat well until batter is smooth and light. Add apple butter (or applesauce/pear puree). Blend well.
In separate bowl, sift together the all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Slowly add the flour mixture to the wet mixture, a little at a time, mixing as you add. Once batter is fully mixed, evenly distribute it into the prepared loaf pan.
Bake at 350 degrees for approximately 55 minutes. Check it at 50 minutes by inserting a toothpick into the top/middle of the loaf. If the toothpick comes out clean, the gingerbread is done. Once done, remove pan to a wire rack to cool completely before lifting the loaf from the pan.
Prepare the icing while gingerbread is baking by using electric mixer and blending room temperature cream cheese, powdered sugar, and vanilla into a creamy, no lumps, thick icing.
Once gingerbread has completely cooled, spread icing completely over the top (and let some run off the sides). Dust the icing with a small amount of ground nutmeg. Let icing firm up just a bit, then cut a piece, serve, and enjoy!

Recipe Notes

Note on Pear Purée: The original author of the recipe says she substituted a 15 ounce can of pears for the apple butter. She drained, then processed pears in food processor or blender until smooth.

Nutrition Facts

Starbucks Gingerbread (Copycat Recipe)

Amount Per Serving (1 g)

Calories 601 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 535mg23%

Potassium 110mg3%

Carbohydrates 97g32%

Fiber 1g4%

Sugar 75g83%

Protein 5g10%

Vitamin A 775IU16%

Vitamin C 0.2mg0%

Calcium 49mg5%

Iron 1.6mg9%

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

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06
Sep
2016

Raspberry Cream Cheese Danish

categories: Breakfast, Doughnuts/Pastries

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Raspberry cream cheese danish are crescent roll pastries with sweet cream cheese filling, baked and topped with jam, and drizzled with a simple glaze.
I found a recipe for a quick, easy danish pastry the other day and decided to give it a try. I changed up the recipe just a smidge and the end result? An absolutely delicious Raspberry Cream Cheese Danish pastry, that was enjoyed with a steaming cup of strong coffee!

Our youngest son (“young” meaning 29 years old) popped in for a visit just as I started making these, so he ended up getting to enjoy them with us, and also went home with a big plate full of pastries. There are ALWAYS side benefits of visiting Mom and Dad, right?

This recipe is actually fairly easy, and you’ll end up with 16 small danish pastries. Here’s how you make them:

How To Make Raspberry Cream Cheese Danish Pastries

Start with 2 cans of refrigerated crescent rolls. The dough will come out with 4 rectangular pieces of dough (two triangles of dough attached with perforations in between). Press the perforations closed to form a solid rectangle.

Once you have done this to both cans of dough you should have 8 rectangles of dough. Sprinkle each rectangle very lightly with sugar (use 1 Tablespoon total evenly divided between rectangles).

Gently roll out each rectangle to 8 inches long. Cut each rectangle in half length-wise. You will then have 16 rectangles, about 1 inch by 8 inches.

Shape The Dough

Pick up each piece of dough by each end and lightly twist the dough ends in opposite directions (i.e. left hand twist toward you, right hand away from you). Form a small circle with the twisted dough, and pinch to seal the ends.

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

Make The Cream Cheese Filling

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

Add approximately 1 Tablespoon cream cheese filling to the center of each pastry. Lightly brush the pastry dough with melted butter.

NOTE: I was concerned that the cream cheese would run out the bottom of the pastry by leaving the pastry circle “open”, but having the parchment paper underneath prevented that from happening!

Bake The Raspberry Cream Cheese Danish Pastries

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

Prepare The Glaze While Pastries Cool

While pastries are cooling, prepare the glaze to drizzle over the top of the cooled pastries. Stir powdered sugar, milk, and vanilla extract together until smooth. You want to get it to a drizzling consistency.

Too thick? Add drops of milk. Too thin? Add additional powdered sugar.

Place the glaze into a squeeze bottle or into a zip-top bag (you can snip off a tiny spout on the bottom corner of zip-top bag and use it as a pastry bag). You can also just use a spoon to drizzle the glaze onto cooled pastries.

This is what the raspberry cream cheese danish pastries looked like fresh from the oven. Once they are completely cooled off, dollop with jam. Decoratively drizzle the glaze over each pastry. Let the glaze firm up a bit, then serve!

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

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

Looking For More Recipes For BREAKFAST PASTRIES?

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

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 Slightly Adapted From: http://cakescottage.com/2016/03/07/easy-cream-cheese-danish/

Raspberry Cream Cheese Danish

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Raspberry cream cheese danish are crescent roll pastries with sweet cream cheese filling, baked and topped with jam, and drizzled with a simple glaze.

Category: Breakfast

Cuisine: American

Keyword: raspberry cream cheese danish

Servings: 16 servings

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cans crescent rolls
1 package (8 ounce) cream cheese, at room temperature
2 Tablespoons granulated sugar , divided
1 teaspoon fresh lemon juice
3/4 teaspoon vanilla extract
1 teaspoon sour cream
Melted butter , approx. 2 Tablespoons (for brushing onto pastries before baking)
Raspberry jam (1 small dollop per danish)

For icing:

1 cup confectioner's sugar (powdered sugar)
1 Tablespoon milk (may substitute water)
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Before beginning, preheat oven to 350 degrees. Line baking sheets with parchment paper.
Remove crescent roll dough from cans. Keep crescent roll in rectangle shape (two triangles together). Press the perforations closed between dough triangles to make solid rectangle. You should end up with 8 rectangles. Using one Tablespoon (total amount) granulated sugar, sprinkle each rectangle lightly with sugar. Lightly roll out each rectangle to 8 inches long. Cut each rectangle in half lengthwise. (You should now have 16 pieces of dough 1 inch x 8 inches long).
Pick up each piece of dough and holding on to both ends, twist the ends in opposite directions to make a loose "twisted rope" shape. Shape into a small circle and pinch ends of each circle together to seal. Place dough circles two inches apart on parchment paper lined baking sheet(s).
In a separate bowl, prepare filling. Combine (room temp.) cream cheese, remaining Tablespoon granulated sugar, lemon juice, sour cream and vanilla extract. Mix until well combined.
Place approximately 1 Tablespoon filling into the middle of each pastry circle (don't worry-the parchment paper underneath will keep the filling "in" the pastry!). Brush pastry dough with melted butter. Bake in 350 degree oven for 13-15 minutes (mine took 15), or until they are light golden brown. Remove pans from oven and let pastries cool on the parchment paper.
Prepare icing by mixing together powdered sugar, milk and vanilla extract. You want it thin enough to drizzle over cooled pastries. Too thick? Add drops of milk. Too thin? Add more powdered sugar.
Once pastries have completely cooled, place a small dollop of raspberry jam in the middle of the cream cheese filling; decoratively drizzle icing over the top of each pastry. Let icing firm up, then they are ready to serve! (icing can be put into squeeze bottle, drizzled with a spoon, or can be placed into a zip-top bag and the bottom corner can be snipped off to use as a piping bag.
Enjoy!

Recipe Notes

There are lots of flavor variations for these pastries. Instead of raspberry, why not try other jam or pie filling, like cherry, blackberry, blueberry, strawberry, or lemon? All would be fantastic!

Nutrition Facts

Raspberry Cream Cheese Danish

Amount Per Serving (1 danish)

Calories 216 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 19mg6%

Sodium 283mg12%

Potassium 24mg1%

Carbohydrates 25g8%

Sugar 15g17%

Protein 1g2%

Vitamin A 235IU5%

Vitamin C 0.7mg1%

Calcium 16mg2%

Iron 0.5mg3%

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

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How To Make Raspberry Cream Cheese Danish Pastries

Shape The Dough

Make The Cream Cheese Filling

Bake The Raspberry Cream Cheese Danish Pastries

Prepare The Glaze While Pastries Cool

Looking For More Recipes For BREAKFAST PASTRIES?

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

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