Category: Breakfast


Feb
2026

Buttery Bisquick Biscuits

categories: Breads, Breakfast
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Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They’re easy to make (about 20 minutes total) and they taste amazing! 
Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

I don’t know about you, but our family LOVES biscuits. This unique recipe has a shortcut for making them by using Bisquick Baking Mix as the main ingredient!

This baking mix makes it very convenient and easy to make a quick batch of biscuits for breakfast or to serve with other meals.

The biscuits are very simple to make, taste wonderful, and I’m sure you are going to like them. Here’s how to make buttery Bisquick biscuits.

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

Preheat Oven

Before beginning, preheat your oven to 450°F. The biscuits don’t take too long to make, and you will need the oven hot before you can finish making the biscuits.

Prepare The Biscuit Dough

In a medium-sized bowl, whisk together 2 cups of Bisquick baking mix and 1½ teaspoons of baking powder. Once they’re combined, add 4 Tablespoons of COLD, grated butter to this mixture.

NOTE: This recipe calls for 6 Tablespoons total of cold grated butter, but you will only use 4 Tablespoons in the dough. Set the rest (2 Tablespoons) of the cold grated butter aside for later (it will be added to the skillet).

Cold grated butter is added to Bisquick mix and baking powder in a bowl.

Use a pastry blender (or two forks) to cut the butter into the dry ingredients until the butter becomes the size of peas.

A pastry blender is used to "cut" the cold butter into the dry ingredients.

Finish The Dough

Add 2/3 a cup (two-thirds) of milk to the dough mixture. Using a spoon, stir the ingredients only until they are fully combined.

Milk is stirred into the flour and butter mixture until combined.The biscuit dough mixture will be quite thick and “shaggy” (slightly sticky) in texture, once all the ingredients are fully combined.

A thick dough is formed which will be used to make biscuits.

Sprinkle a work surface with flour and turn the dough out of the bowl onto the floured surface. Sprinkle the dough with a small bit of flour and use your hands to “gently” knead and fold the dough into itself 4-5 times.

Use your hands to gently press out the dough (or use a rolling pin) into it is about 1″ thick. It doesn’t matter whether it is a rectangle, square or circle shape, simply make sure it is about 1″ thick all over.

Dough is shaped into a ball and placed on a floured work surface.

Melt Butter In Skillet While Cutting Out Biscuits

Before cutting out the biscuits, make sure the oven has preheated to 450°F. Add the reserved 2 Tablespoons of cold grated butter to a cast iron (or another oven-safe skillet).

Place the skillet in the oven while you cut out the biscuits. The butter will melt in the skillet during this time in the hot oven.

More grated butter is put in a cast iron skillet and skillet is pre-heated in oven.

Cut Out The Biscuits

Use a biscuit cutter or a glass (I used a glass) to cut the biscuit dough into circles. The size of the biscuits will be determined by the size glass or biscuit cutter you use.

When I photographed the making of these biscuits, I used a tall drinking glass and ended up getting 5 beautiful biscuits out of the dough.

You can gather up any scraps of dough left over from your dough and smoosh them together very well in order to cut out an additional biscuit (or two).

A glass is used to cut out the dough into 5 round biscuit shapes.

Bake The Biscuits

Carefully remove the HOT skillet from the oven. All of the butter should have fully melted. Swirl the skillet around, so the bottom of the skillet is coated with the melted butter.

Place the buttery Bisquick biscuits into the skillet, leaving about ½ an inch between each biscuit, then put the skillet back into the hot oven.

Bake the buttery Bisquick biscuits at 450°F. for 13-16 minutes. When they’re done, they should be set, fully cooked through AND they should be a beautiful golden-brown color on top!

Biscuits are placed in the browned butter mixture in the preheated skillet.

Time to Enjoy Buttery Bisquick Biscuits

Carefully remove the skillet from the oven (careful- it is HOT!). Separate the biscuits and serve them immediately, while they’re still hot.

Buttery Bisquick Biscuits, hot out of the oven and ready to be eaten!

Cut those yummy biscuits in half and top with your favorite jam (or gravy). This time I had my biscuits topped with some of my home-canned marionberry jam and raspberry jam. YUM!

You might also love (or prefer) biscuits and gravy, and I highly recommend my recipe for Southern Bacon Gravy! It tastes fantastic on biscuits, too!

Two biscuits are split open so butter and jam can be added.Buttery Bisquick Biscuits, split open and covered with butter and jam.

I hope you have the opportunity to make these delicious, buttery Bisquick biscuits for yourself and/or for those you love. They are delicious, and I’m confident you’ll enjoy them.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is at the top of the page. I have some delicious biscuit recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signature

Original recipe source (and with thanks to): Chrysti Benner, at How to Make the Best Bisquick Biscuits – Margin Making Mom®

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Buttery Bisquick Biscuits
Prep Time
12 mins
Cook Time
13 mins
Total Time
25 mins
 

Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

Category: Bread, Breakfast
Cuisine: All Cuisines
Keyword: buttery Bisquick biscuits
Servings: 5 biscuits (or 6 if smaller)
Calories Per Serving: 341 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups Bisquick Baking Mix or similar baking mix
  • 1½ teaspoons baking powder
  • 6 Tablespoons COLD butter* *DIVIDED USE!
  • ⅔ cup milk
US Customary - Metric
Instructions

  1. Preheat oven to 450°F.

  2. Whisk together Bisquick mix and baking powder in a medium-sized bowl. Once combined, add 4 Tablespoons of COLD, grated butter (use a cheese grater for this). Set remaining 2 Tablespoons butter aside for later. Use a pastry blender (or 2 forks) to cut 4 Tbsp. butter into the mixture until it's the size of peas. Stir milk in, only until fully combined. The dough will be thick and "shaggy" (slightly sticky).

  3. Sprinkle work surface with flour. Turn the dough out onto the floured surface. Sprinkle dough with a little flour. Using your hands, gently knead/fold the dough into itself 4-5 times. Use your hands (or a rolling pin) to press the dough out until it's 1" thick all over.

  4. BEFORE CUTTING THE BISCUITS OUT- Add reserved 2 Tbsp. of cold grated butter to a cast iron or other oven-safe skillet. Place skillet in preheated 450℉. oven which will melt the butter (while you cut out the biscuits).

  5. Use a biscuit cutter or a glass to cut the biscuit dough into circles. The size and quantity of the biscuits is determined by the size glass/biscuit cutter you use. You can gather up any scraps of dough left over and "smoosh" them together in order to cut out an additional biscuit.

  6. Carefully remove HOT skillet from the oven. Swirl skillet around, so the bottom is coated with melted butter. Place biscuits in the skillet, leaving ½" between each one. Put skillet back in oven. Bake at 450°F. for 13-16 minutes. When done, biscuits should be cooked through AND golden brown on top! Separate biscuits; serve immediately with favorite toppings. Enjoy!

Nutrition Facts
Buttery Bisquick Biscuits
Amount Per Serving (1 biscuit)
Calories 341 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 39mg13%
Sodium 734mg32%
Potassium 254mg7%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 7g8%
Protein 5g10%
Vitamin A 483IU10%
Vitamin C 0.1mg0%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!


Jan
2026

Lemon Poppyseed Scones

categories: Breads, Breakfast, Scones
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Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They’re easy to make, and I know you’ll love them!
Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Do you love scones? We sure do! Over the years I have loved trying different scone recipes and have created several myself. At the time of this writing, I have almost 20 scone recipes in many different flavors and combinations here on my blog!

Today I want to share another wonderful recipe for lemon poppyseed scones. The dough is made using a food processor, so it is a fairly simple process.

I found the original recipe over 20 years ago in a cookbook in my collection and tweaked it just a bit to suit our taste. The result is easy to make, lemon-flavored and lemon-glazed scones I’m sure you will like. Here’s how to make them.

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

Prepare The Scone Dough

Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in a food processor. Process these “dry” ingredients until they are combined.

Dry ingredients for the scones are combined in a food processor.

Cut 1¼ sticks (10 Tbsp.) of COLD butter into small chunks and add them to the dry ingredients in the food processor. Pulse until the butter has been reduced to the size of peas.

Chunks of cold butter are added, then processed until they become smaller.

Now add one large egg and 2 Tablespoons of freshly squeezed lemon juice to the processor. Process this until the ingredients begin to form moist clumps and then add ⅓ of a cup of milk.

An egg and fresh lemon juice are added to the scone mixture in the food processor.

Knead And Shape The Dough

After the milk is added, continue to process the dough mixture until it comes together in a dough ball in the processor. The dough will be rather “tacky” or sticky at this point.

Transfer the dough to a well-floured work surface and sprinkle the top of the dough ball with a bit more flour. The dough is sticky, so this little bit extra flour helps! 

Scone dough is processed until it comes together in a ball.Dough is turned out onto a floured surface and then is dusted with flour.

Knead the dough with your hands, adding a bit more flour (if necessary) until it comes together in a cohesive ball of dough.

Shape and slightly flatten the dough with your hands into a circle which measures about 8″ wide. Now it’s time to finish the lemon poppyseed scones and get them ready for baking.

The dough is kneaded then shaped into an 8" round.

Prepare The Scones For Baking

Slice the scone dough into 8 equally sized wedges. Carefully transfer the wedges to an ungreased baking sheet. Position the wedges back into a circle shape, leaving about ½ inch space between each one because they will spread a bit when baking!

Use a pastry brush to brush the top of each scone with milk. Sprinkle the milk-topped scones with the remaining Tablespoon of sugar, distributing it evenly between all 8 scones.

Lemon Poppyseed Scones are cut into 8 wedges and brush with milk.

Bake The Scones

Bake the lemon poppyseed scones in a preheated 375°F. oven for 22-25 minutes. Oven temps can vary greatly, so I suggest checking on them first at the 22-minute mark.

Sugar is sprinkled onto scones and then scones are put on a baking sheet.

When they are done baking, the tops of the scones should be a very light golden brown in color. If you insert a tester (I use a toothpick!) into the middle of a scone, it should come out clean and free of batter.

Remove the lemon poppyseed scones from the oven and let them rest for about 5 minutes, then carefully slice the 8 scones apart. You can see in the photo below how they have baked together.

Place the separated scones on a wire rack and let them cool before you glaze them. TIP: It’s helpful to put a piece of plastic, foil, or wax paper under the rack to catch any drips that might happen while icing them.

After baking, the lemon poppyseed scones rest and cool, then are separated.

Prepare And Glaze The Cooled Scones

While the scones are cooling, take the time to mix up the lemon and powdered sugar icing. It’s simple! Combine 1 cup powdered sugar and 3 Tablespoons fresh lemon juice in a small bowl.

Stir these well until they are smooth and lump-free and thin enough to brush on top of the scones. If too thick, add a tiny bit more juice. Too thin? Add a tiny bit more powdered sugar!

Once the scones have cooled, brush the glaze on top of the scones, brushing the glaze all the way to the edges. Let the lemon poppyseed scones cool until the glaze hardens.

A lemon powdered sugar icing is made and brushed on the baked scones.

Serve And Enjoy Lemon Poppyseed Scones!

Once the glaze is hardened on top, the lemon poppyseed scones are ready to be enjoyed! They are absolutely delicious, and I am confident you will love them, too!

A green plate holding 8 lemon poppyseed scones, ready to be eaten.

You can see all the poppyseeds inside one of the cut scones below. The scones have a nice lemon flavor, and the sweet lemon glaze on top definitely reinforces that pop of lemon flavor!

One of the lemon poppyseed scones is shown, revealing the poppyseeds inside.

I hope you have the chance to make these yummy scones for those you love. You can wrap them well and store them in the freezer in an airtight container if you want to save a few for another time, because they freeze well!

Thanks for taking the time to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SCONE Recipes?

If you’re looking for more scone recipes, you’ve come to the right place, because I have lots of them on my blog. They’re all so GOOD!

A collage photo showing some of the scone recipes I have on my blog.

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing scone recipes to choose from (some shown above), including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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

Author's signature

Recipe adapted from: “The Flavors of Bon Appetit”, by the editors of Bon Appetit, page 160. Published in 2003 by The Condé Nast Publications, Inc.

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Lemon Poppyseed Scones
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Category: Bread/Breakfast, Snack
Cuisine: All Cuisines
Keyword: lemon poppyseed scones
Servings: 8 scones
Calories Per Serving: 491 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 Tablespoons poppyseeds
  • 1 Tablespoon baking powder
  • 2 teaspoons lemon zest (finely grated lemon peel)
  • 1 teaspoon salt
  • 10 Tablespoons COLD butter (1¼ sticks)
  • 1 large egg
  • 2 Tablespoons fresh lemon juice
For Brushing/Sprinkling On Scones Before Baking:
  • ⅓ cup milk
  • 1 Tablespoons granulated sugar
For Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons fresh lemon juice
US Customary - Metric
Instructions

  1. Preheat oven to 375℉.

  2. Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in food processor. Process only until combined. Cut COLD butter into small chunks; add them to flour mixture. Pulse until butter is reduced to the size of peas. Add egg and lemon juice. Process until moist clumps form, then add milk.

  3. Continue processing dough until it comes together in a ball (it'll be "tacky" or sticky). Transfer dough to a floured work surface; sprinkle dough with a bit of flour. Knead dough until it comes together in a cohesive ball.

  4. Shape and slightly flatten dough into a circle measuring 8" across. Slice into 8 pie-shaped wedges. Transfer scones to an ungreased baking sheet. Position scones in a circle shape, leaving ½ inch space between each one. Use a pastry brush to brush milk on top of each scone. Sprinkle tops with remaining sugar, distributing evenly between all 8 scones.

  5. Bake at 375°F. for 22-25 minutes. Oven temps can vary, so check on them first at the 22-minute mark.

  6. When done, scones should be light golden brown in color. Insert a tester (I use a toothpick!) into the middle of a scone. It should come out clean/free of batter. Remove scones from oven; let them rest 5 minutes, then carefully slice the 8 scones apart. Place the separated scones on a wire rack; let them cool completely. TIP: Put a piece of plastic, foil, or wax paper under the rack to catch drips that might occur while glazing them.

  7. While scones cool, make the glaze. Combine powdered sugar and lemon juice in a small bowl. Stir well until lump-free and thin enough to brush on the scones. If too thick, add a bit more juice. Too thin? Add a bit more powdered sugar! Brush glaze on top of the cooled scones all the way to the edges. Let scones rest until the glaze hardens, then serve and enjoy!

Nutrition Facts
Lemon Poppyseed Scones
Amount Per Serving (1 scone)
Calories 491 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 61mg20%
Sodium 420mg18%
Potassium 266mg8%
Carbohydrates 80g27%
Fiber 2g8%
Sugar 42g47%
Protein 7g14%
Vitamin A 491IU10%
Vitamin C 4mg5%
Calcium 142mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!


Dec
2025

Avocado Toast and Egg

categories: Breakfast
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Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!
Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time. 

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

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

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

A ripe avocado is peeled and pitted, then placed in a bowl for mashing.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Mashed avocado and a few spices are mashed together in a small bowl.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

An egg is fried in a skillet with a little butter until it reaches desired doneness.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Multi-grain bread is toasted until crisp and browned.

Time To Assemble This Breakfast! 

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast. 

The mashed avocado is spread generously on the multi-grain toast.

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

A fried egg (over medium) is added on top of the mashed avocado toast.

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

Avocado toast and egg is served on a plate with fresh berries alongside.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs. 

A plate filled with fresh berries and avocado toast and egg, ready to be enjoyed.

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking for More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Author's signature

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Avocado Toast and Egg
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast
Cuisine: All Cuisines
Keyword: avocado toast and egg
Servings: 1
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ ripe avocado
  • ⅛ teaspoon garlic powder
  • 1 tiny pinch red pepper flakes
  • salt and pepper, to taste
  • 1 slice whole grain bread toasted
  • 1 large egg fried to desired doneness
Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter
    US Customary - Metric
    Instructions

    1. Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.

    2. Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".

    3. While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!

    4. To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

    Nutrition Facts
    Avocado Toast and Egg
    Amount Per Serving (1 g)
    Calories 239 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 4g25%
    Trans Fat 0.02g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 12g
    Cholesterol 186mg62%
    Sodium 875mg38%
    Potassium 581mg17%
    Carbohydrates 11g4%
    Fiber 7g29%
    Sugar 1g1%
    Protein 9g18%
    Vitamin A 713IU14%
    Vitamin C 10mg12%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!


    Oct
    2025

    Nutella and Fruit Waffle

    categories: Breakfast
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    Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you’ll love it!
    Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!

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

    What Inspired Me

    In October of last year (2024), my husband and I flew to Portugal to see our son and daughter-in-law who live in Central Portugal.

    We also spent a few days exploring Lisbon and found a little restaurant just a few doors down from our hotel in the Alfama district, where we enjoyed having dinner one evening.

    The restaurant was pretty basic and unassuming looking on the outside, but it was so cute on the inside! Let me tell you, the food and service here were outstanding!

    It was so amazing (thanks to Chef Demer and his team) that we went back for another dinner the next evening AND for breakfast the following morning! Yes… it was THAT GOOD!

    Outside of the Gosta do Castelo restaurant in Lisbon, Portugal.Inside the Gosta do Castelo in Lisbon, Portugal.

    Gosta Do Castelo

    The restaurant is Gosta Do Castelo, and it is located up on the hill near the famous castle (Castelo de São Jorge) in the Alfama district of Lisbon.

    All of the meals we had there were insanely delicious, and the service and friendliness of their entire staff was incredible!

    Some of the meals we enjoyed at the restaurant in Lisbon.

    Why I KNEW I Had To Make These Waffles

    The morning that we chose to have breakfast there I had a granola and fruit overnight oats bowl, and my husband ordered waffles with Nutella and fruit. They both looked and tasted fantastic!

    After seeing the beautiful way both of these meals were presented, I KNEW I had to come home and try and re-create that amazing looking waffle so I could enjoy it myself!

    That is the true story of how I was inspired to make this decadent waffle breakfast in the comfort of my own home! For my husband and I, this an occasional treat, and it’s delicious! So, here’s how to make a yummy Nutella and Fruit Waffle.

    Nutella waffles we ate in Lisbon (plus another dish) that inspired me to make them at home.

    Make The Waffle(s)

    Use the waffle batter of your own choice, whether it is a commercially prepared mix OR a homemade waffle mix, and prepare it according to the instructions. This is completely your choice, of course.

    Make the kind of waffles you enjoy and typically make, and then “fancy them up” with the Nutella and recommended fruit toppings, and I’m positive they’ll be enjoyed!

    I use our Belgian waffle maker to make one thick round waffle per serving, but it is certainly okay to use two smaller, thinner waffles and layer them on the plate (just as the restaurant in Portugal did- see above pic).

    TIP: By the way, if it is quicker and more convenient for your schedule (and you enjoy them), use frozen waffles, prepared according to the package directions.

    Scooping out the batter to make homemade waffles.Using our Belgian waffle maker to make waffles.

    Prepare The Toppings While The Waffle Cooks

    While the waffle is cooking, prepare the fruit topping for the finished waffle. For each waffle, slice a banana into ½” slices and cut about 3-4 fresh strawberries into thin slices. 

    You will also need about 10-12 fresh blueberries for each waffle topping and an optional peppermint sprig or a fresh pea tendril for garnish, if desired.

    Poppy seeds and a jar of Nutella chocolate hazelnut spread will also be needed!

    Strawberry and banana slices plus blueberries are used to garnish the waffles.Nutella hazelnut spread and poppy seeds are also used to top the waffles.

    Assemble And Serve The Nutella And Fruit Waffle

    Remove the waffle from the waffle maker once it is done cooking and is browned and crispy. Place it on a serving plate and decorate it for serving while it is still hot.

    A crispy brown waffle is ready to add Nutella and fruit to, and then enjoy!

    Spread Nutella over the top of the waffle, to cover it with the yummy chocolate. The amount of Nutella you use is completely up to you! I typically spread about 2 Tablespoons over the surface of the waffle.

    Arrange the banana and strawberry slices decoratively on top of the Nutella spread. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices, as shown below.

    If desired, sprinkle the waffle with sifted powdered sugar. You can also garnish the waffle with a sprig of fresh peppermint or a fresh pea tendril (shown below), for a little pop of added color.

    A Nutella and Fruit Waffle, beautifully decorated and ready to eat!

    Serve the Nutella and fruit waffle immediately, grab a fork, and dig in! The fresh fruit and deep creamy chocolate hazelnut Nutella combine to make this a beautiful and delicious breakfast treat!

    Banana slices, blueberries, strawberries, Nutella and poppy seeds on a crispy waffle.

    I hope you have the opportunity to try this yummy, decadent Nutella and fruit waffle, and trust you’re going to enjoy it as much as we do!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More BREAKFAST Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

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    Nutella and Fruit Waffle
    Prep Time
    7 mins
    Cook Time
    3 mins
    Total Time
    10 mins
     

    Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!

    Category: Breakfast
    Cuisine: American
    Keyword: nutella and fruit waffle
    Servings: 1 waffle
    Calories Per Serving: 342 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 4" waffle use homemade OR frozen, as desired
    • 2 Tablespoons Nutella hazelnut spread
    • 1 medium banana peeled, cut in ½" slices
    • 3 large fresh strawberries de-stemmed, cut in thin slices
    • 10 fresh blueberries or more, if desired
    • ¼ teaspoon poppy seeds
    Additional Garnish (OPTIONAL): Sifted powdered sugar, peppermint leaves or pea tendrils, as desired
      US Customary - Metric
      Instructions

      1. Use a waffle batter of your choice, whether it is a commercially prepared mix OR a homemade waffle mix. Prepare the batter according to package instructions.

      2. Preheat waffle maker according to manufacturer directions. **If you're going to use frozen waffles, prepare them according to the package directions.**

      3. Cook waffle according to directions. Remove waffle from the waffle maker (or toaster if using) once it is done cooking, browned and crispy. Place waffle on a serving plate.

      4. Spread Nutella over the top of the waffle. **The amount of Nutella used is totally up to you! I usually spread about 2 Tablespoons on the waffle.

      5. Arrange the banana and strawberry slices decoratively on top of the Nutella. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices.

      6. If desired, sprinkle waffle with sifted powdered sugar. Garnish with fresh peppermint leaves or a fresh pea tendril, for added color (optional). Serve.

      Recipe Notes

      NOTE: Waffles may vary widely in size depending on the waffle maker used (or if using frozen waffles). The caloric calculation was made using a standard 4" size waffle using a mix, as this is the size most commonly made or purchased. Photos are shown using a larger, 6" Belgian-style waffle, which would have a higher caloric value.

      Nutrition Facts
      Nutella and Fruit Waffle
      Amount Per Serving (1 waffle (4"))
      Calories 342 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 11g69%
      Polyunsaturated Fat 0.4g
      Monounsaturated Fat 0.1g
      Sodium 17mg1%
      Potassium 712mg20%
      Carbohydrates 58g19%
      Fiber 7g29%
      Sugar 40g44%
      Protein 4g8%
      Vitamin A 93IU2%
      Vitamin C 59mg72%
      Calcium 70mg7%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards! Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!


      Sep
      2025

      Peach and Granola Pancakes

      categories: Breakfast
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      Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!
      Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

      Looking for a yummy pancake recipe that’s easy to make for yourself or your family? How about trying this recipe for peach and granola pancakes!

      It’s the middle of summer and fresh peaches are everywhere! We love them so much, and so I came up with an idea for some delicious pancakes, filled with chopped fresh peaches and granola!

      Seasoned lightly with ground cinnamon, the batter is simple to make, using purchased pancake mix and granola. If you like to make your own pancake mix and/or granola, that is awesome, too!

      The pancake batter comes together in a flash, then they’re cooked lickety-split! Add an optional topping of sliced peaches, more granola, cinnamon and whipped cream to top the finished peach and granola pancakes, and you’ve got a great breakfast treat!

      Here’s how simple it is to make these peach and granola pancakes!

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

      Prepare The Pancake Batter

      Place pancake mix, a peeled and chopped fresh peach, granola and ground cinnamon in a mixing bowl. Stir gently until these ingredients are combined.

      I used commercial pancake mix and granola when I photographed these pictures. The granola I used also had a few raisins in it, so they were in the pancakes, too (more to the party, right?).

      Add ¾ cup of water to the batter mixture and gently stir, to combine. If the mixture is too “thick” for pancakes, add some more water, but only a little bit at a time until it reaches the desired consistency.

      You want a nice fairly thick batter but also need it to be able to be poured onto a griddle. Don’t overmix the batter, because overmixing produces “tougher” pancakes as the gluten in the flour becomes more strongly developed.

      Cooking The Peach And Granola Pancakes

      Grease a large skillet or griddle generously with non-stick cooking spray. Heat it on Medium-high heat until the skillet or griddle is hot (but not smoking).

      Pour the pancake batter onto the grill using 1/3 cup of batter for each pancake. Lightly spread them out into a circle shape using a spoon, if necessary.

      The batter from this recipe is enough to make five, 5″ pancakes, but the recipe can EASILY be doubled, if necessary. TIP: If you want the pancakes to be smaller and to end up with a couple more, use a ¼ cup of batter for each one.

      Let the peach and granola pancakes cook until bubbles form around the edges and the batter on the edges becomes “set” and golden brown (1-2 minutes). Lift up an edge of a pancake and take a peek to make sure the bottom of the pancake is lightly browned.

      You can see all the little pieces of fresh peaches and granola in the pancakes, as shown in the photo below. Don’t they look yummy even before they’re fully cooked?

      Flip the pancakes over and continue to cook (1-2 minutes) until they’re cooked all the way through and are lightly browned on BOTH sides.

      Transfer the pancakes off of the griddle and onto a serving platter or individual plates. Garnish while hot and then serve these yummy pancakes.

      You can still see bits of fresh peaches even after the pancakes are cooked! They add lots of sweet peach flavor to these pancakes!

      Garnish The Peach And Granola Pancakes And Serve

      Peel and thinly slice the remaining peach (or use more peaches if you want to garnish each individual portion) and top the pancakes with them. Sprinkle lightly with cinnamon, then sprinkle a little more granola over the top.

      If desired, spray or add a big dollop of whipped cream on top of everything (yum). Serve immediately, and enjoy these delicious, fruit-filled pancakes! 

      We enjoy these delicious pancakes without using any syrup, because the fresh peaches on top and the big dollop of whipped cream add lots of flavor. All that said, if you want to add pancake syrup, then by all means, go for it!

      You can also serve them just as they are (in classic fashion), with some butter and good ol’ pancake syrup drizzled on top! Any way you want to eat them, I’m sure you’re going to enjoy these delicious pancakes.

      Peach and Granola Pancakes can be simply served with butter and pancake syrup.

      I hope you have the opportunity to make these delicious peach and granola pancakes and enjoy them like we do. They’re a special treat we love every now and then, when we want to have a “sweet” breakfast treat.

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

      Looking For More PANCAKE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of wonderfully delicious pancake recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

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      Peach and Granola Pancakes
      Prep Time
      10 mins
      Cook Time
      5 mins
      Total Time
      15 mins
       

      Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

      Category: Breakfast, Brunch
      Cuisine: American
      Keyword: peach and granola pancakes
      Servings: 5 pancakes
      Calories Per Serving: 127 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup pancake mix purchased or homemade
      • 1 medium peach* peeled, chopped
      • ½ cup granola purchased or homemade
      • ¼ teaspoon ground cinnamon
      • ¾ cup water* + more, if needed
      To Garnish Pancakes (OPTIONAL, but totally recommend):
      • 1 medium peach peeled, thinly sliced
      • additional ground cinnamon sprinkled on top
      • whipped cream a dollop or spray, as desired
      US Customary - Metric
      Instructions

      1. Place pancake mix, chopped peaches, granola and cinnamon in a medium bowl. Stir gently until combined. Add water; stir gently to combine. If batter is too "thick", add a little bit of water at a time until it reaches desired consistency.

      2. Generously grease skillet or griddle with non-stick cooking spray. Heat on Medium-high until cooking surface is hot (but not smoking). Pour pancake batter in, using ⅓ cup of batter for each pancake (5 total). Lightly spread into a circle using a spoon, if necessary. *If you want smaller pancakes to have a couple more, use a ¼ cup of batter for each one.

      3. Let pancakes cook until bubbles form around the edges and edges becomes "set" and golden brown (1-2 minutes). Lift up the edge of a pancake to make sure the bottom is lightly browned.

      4. Flip pancakes over; continue to cook (1-2 minutes) until pancakes are cooked through and lightly browned on BOTH sides. Transfer pancakes off of the griddle and onto a serving platter or individual plates. Garnish (if desired) and serve.

      For Serving Garnish (optional, but recommended):

      1. Peel and thinly slice 1 peach (or peaches if you want more). Garnish the pancakes with them. Sprinkle with cinnamon, then sprinkle a bit of granola on top. If desired, add a spray or dollop of whipped cream on top of everything. Serve and enjoy these delicious fruit-filled pancakes! 

      Recipe Notes

      NOTE: Optional garnishes to top the pancakes of 1 peach, ground cinnamon and whipped cream are not included in the caloric calculation as amounts used may vary for each cook.

      Nutrition Facts
      Peach and Granola Pancakes
      Amount Per Serving (1 pancake)
      Calories 127 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 18mg6%
      Sodium 141mg6%
      Potassium 136mg4%
      Carbohydrates 19g6%
      Fiber 2g8%
      Sugar 5g6%
      Protein 4g8%
      Vitamin A 163IU3%
      Vitamin C 1mg1%
      Calcium 70mg7%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!


      Aug
      2025

      Creamy Banana Pie Overnight Oats

      categories: Breakfast
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      Make Creamy Banana Pie Overnight Oats for 2! It’s a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

      I love making overnight oats and have been making many different flavors for years now. I especially enjoy making them in the Summer, because when it’s really HOT outside I don’t like to heat up the kitchen making traditional breakfasts.

      Overnight oats are a wonderful solution because they only take a few minutes prep the night BEFORE you’re going to eat them. In the morning you’ll wake up to find jars full of cold, creamy, delicious oats ready to enjoy for breakfast!

      The recipe I’m sharing today is one I found online a few months ago, have made several times, and really enjoy! Here’s how to make Creamy Banana Pie Overnight Oats.

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

      What Ingredients Will I Need?

      You will need old-fashioned oats, milk, vanilla yogurt, 2 ripe bananas (one in oats, one for garnish), maple syrup (or honey), vanilla, and cinnamon. Before serving, you’ll garnish each jar of oats with graham cracker crumbs, banana slices and sliced almonds (or walnuts).

      Ingredients shown are needed to make these overnight oats.

      Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla, ground cinnamon and 1 ripe, mashed banana in a medium bowl. Stir them well, because you want them to be fully combined.

      Oats, milk, yogurt, maple syrup, mashed banana, vanilla and cinnamon in a bowl.

      Place Oats In Jars And Refrigerate Overnight

      Divide the oats mixture evenly into two half-pint or pint-sized jars (16 oz.). I have used both sizes of jars for this recipe but now use half-pint jars (8 oz.), so they fill to the top (for presentation).

      You can use other containers for this, but make sure that the containers you use are at least 8 ounces (1 cup) and have lids. The photo shown below is a PINT jar (16 oz.) and you can certainly see the oats do not reach the top of the jar.

      Two servings of overnight oats, shown in 16-ounce jars.

      Cover the jars tightly and place them in the refrigerator OVERNIGHT. This is really important, because while the jars of oats chill overnight, the oats will soften and absorb most of the liquid in the jar.

      The photo shown below shows a half-pint jar (8 oz.) and it’s filled almost all the way to the top with the overnight oats. This is the size jar I use almost 100% of the time now.

      A serving of overnight oats, shown in an 8-ounce jar.

      Garnish The Creamy Banana Pie Overnight Oats

      Remove the jars from the refrigerator in the morning after the oats have chilled overnight (at least 8 hours). Stir the oats well and add the additional garnishes before serving because the added toppings add even more flavor!

      Top each jar of creamy banana pie overnight oats with banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with a few poppyseeds on top (optional), for extra fun!

      Creamy banana pie overnight oats, topped with banana slices, graham cracker crumbs and almonds.

      Serve And Enjoy!

      Serve the creamy banana pie overnight oats cold, dig in and enjoy this delicious and especially filling breakfast treat! It not only LOOKS good, but it also TASTES great!

      Cold creamy banana pie overnight oats, ready to be enjoyed.

      The oats are thick and creamy, banana-flavored, and the crunchy almonds, banana slices and graham cracker crumbles remind me of eating banana cream pie! It’s delicious!

      A spoonful of the overnight oats reveals the creamy cold oats, ready to be eaten.

      I hope you have the opportunity to make this yummy breakfast treat for yourself and those you love. The recipe can easily be doubled or tripled to meet your needs, and I’m confident you’ll enjoy it (especially on really HOT summer days- wink, wink).

      Looking For More OVERNIGHT OATS Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of overnight oats recipes you might enjoy checking out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

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

      Author's signature

      Original recipe source, and with thanks to Angelica at: Delicious Banana Cream Pie Overnight Oats – A Sweet and Creamy Breakfast Delight – Pepper Basil

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      Creamy Banana Pie Overnight Oats
      Prep Time
      5 mins
      Cook Time
      0 mins
      Overnight Refrigeration (inactive prep time)
      8 hrs
      Total Time
      8 hrs 5 mins
       

      Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

      Category: Breakfast
      Cuisine: All Cuisines
      Keyword: creamy banana pie overnight oats
      Servings: 2
      Calories Per Serving: 447 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For The Overnight Oats:
      • 1 cup old-fashioned oats
      • 1 cup low-fat milk
      • ½ cup low-fat vanilla yogurt
      • 1 small banana (RIPE) mashed well
      • 1 Tablespoon maple syrup (or honey)
      • ½ teaspoon vanilla extract
      • ¼ teaspoon ground cinnamon
      For Garnish (before serving):
      • 1 small banana sliced, divided between jars
      • ¼ cup crushed graham crackers
      • 4 raw almonds (or walnuts) sliced or chopped
      • 1 pinch poppyseeds (OPTIONAL) divided between jars
      US Customary - Metric
      Instructions

      1. Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla extract, cinnamon and mashed banana in a medium bowl. Stir well until fully combined.

      2. Divide oat mixture evenly into two 8 oz. jars or containers. You can use other containers, but make sure each one is at least 8 oz. (1 cup), and has a lid.

      3. Cover jars; place them in a refrigerator OVERNIGHT. This is important, because while the oats chill overnight, they soften and absorb the liquid in the jar.

      4. Remove jars from the refrigerator after oats have chilled overnight (at least 8 hours). Stir oats and then top with garnishes before serving. Garnish each jar of oats with 3-4 banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with poppyseeds (optional). Serve cold and enjoy!

      Nutrition Facts
      Creamy Banana Pie Overnight Oats
      Amount Per Serving (1 (1/2 of total))
      Calories 447 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 3g19%
      Trans Fat 0.1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 3g
      Cholesterol 13mg4%
      Sodium 175mg8%
      Potassium 871mg25%
      Carbohydrates 81g27%
      Fiber 8g33%
      Sugar 36g40%
      Protein 15g30%
      Vitamin A 212IU4%
      Vitamin C 10mg12%
      Calcium 307mg31%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!


      Jul
      2025

      Instant Pot Cinnamon Bundt Cake

      categories: Breakfast, Cakes, Instant Pot Recipes
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      Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!
      Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

      Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

      An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

      This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

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

      Make Cinnamon Sugar and Prepare Bundt Pan

      Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

      Granulated sugar and ground cinnamon are combined in a small bowl.

      For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

      A 1-quart bundt pan is generously coated with butter before filling with batter.

      Prepare The Bundt Cake Batter

      Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

      In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

      Dry ingredients for the cake batter are whisked together in a medium bowl.Wet ingredients for the bundt cake batter are whisked to combine.

      Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

      Wet ingredients are poured into and mixed with the dry ingredients until combined.

      Layer And Swirl The Batter and Cinnamon Sugar

      Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

      Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

      Half the cake batter is spread into the buttered bundt pan.Cinnamon sugar mixture is sprinkled on top of batter, then swirled into the batter.

      Prepare The Instant Pot And Bundt Cake For Cooking

      Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

      Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

      Topped with more batter, the pan goes onto a trivet over water in the Instant Pot.

      Cook The Cinnamon Bundt Cake

      Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

      It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

      Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

      Instant Pot Cinnamon Bundt Cake is pressure cooked for 35 minutes.

      When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

      The cooked bundt cake cools in the pan for 5 minutes, then is removed from the pan.

      Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

      If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

      After inverting pan to remove cake, it is turned right side up and cools on wire rack.

      Glaze And Serve Instant Pot Cinnamon Bundt Cake

      While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

      Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

      Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

      Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

      Sweet cream cheese icing is used to drizzle over the surface of the warm bundt cake.

      Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

      A slice of Instant Pot Cinnamon Bundt Cake on a white plate, with cake in the background.

      I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

      Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

      Looking For More INSTANT POT Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

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

      Author's signature

      Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Instant Pot Cinnamon Bundt Cake
      Prep Time
      10 mins
      Cook Time
      45 mins
      Natural Pressure Release and Cooling
      15 mins
      Total Time
      1 hr 10 mins
       

      Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

      Category: Breakfast, Dessert or Coffeecake
      Cuisine: All Cuisines
      Keyword: Instant Pot, cinnamon bundt cake
      Servings: 8 wedges
      Calories Per Serving: 366 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Cinnamon Sugar:
      • 2 Tablespoons granulated sugar
      • ¾ teaspoon ground cinnamon
      For Bundt Pan:
      • softened butter (to generously grease bundt pan) AS NEEDED
      For Cake:
      • 2 cups all-purpose flour
      • ⅔ cup granulated sugar
      • 2 teaspoons baking powder
      • ½ teaspoon kosher salt
      • ½ cup butter melted/cooled
      • ½ cup low-fat milk (or whole) at room temp.
      • 2 teaspoons vanilla extract
      • 2 large eggs at room temp.
      For Icing:
      • ½ cup powdered sugar (confectioner's sugar)
      • ¼ cup cream cheese at room temp.
      • ½ teaspoon vanilla extract
      US Customary - Metric
      Instructions
      A Little Prep:

      1. Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

      Make Batter:

      1. Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.

      2. Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

      Cook The Cinnamon Bundt Cake:

      1. Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.

      2. Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.

      3. When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

      Icing And Serving Cake:

      1. Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.

      2. Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

      Recipe Notes

      NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

      Nutrition Facts
      Instant Pot Cinnamon Bundt Cake
      Amount Per Serving (1 slice (1/8 of total))
      Calories 366 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 9g56%
      Trans Fat 0.5g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 82mg27%
      Sodium 290mg13%
      Potassium 198mg6%
      Carbohydrates 53g18%
      Fiber 1g4%
      Sugar 28g31%
      Protein 6g12%
      Vitamin A 479IU10%
      Vitamin C 0.04mg0%
      Calcium 90mg9%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!


      Jun
      2025

      Café Mocha Overnight Oats

      categories: Breakfast
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      Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!
      Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

      Looking for a delicious breakfast you can make the night before to enjoy the next day? Overnight oats are perfect for this! It only takes a few minutes to prepare them, then they’re refrigerated overnight and are ready to go the next morning!

      With only a short prep time and overnight (inactive) refrigeration time, you can look forward to a yummy breakfast the next day! Here’s how to make Cafe Mocha Overnight Oats.

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

      Make The Oats The Night Before You Will Eat Them

      The most important thing you need to remember when making overnight oats is to make them the night before you’ll be eating them, for best results! They need to be refrigerated for several hours (overnight is best) so the liquid has time to be absorbed into the oats.

      The name of the recipe implies that (“overnight”), but it’s always interesting seeing questions I have received about making them ahead of time. Yes… plan ahead so they’re ready to be eaten for breakfast the next morning!

      The other question I’ve been asked about overnight oats a few times is “do you really eat them COLD?” Yes – overnight oats are meant to be eaten cold, right out of the refrigerator!

      What Ingredients Will I Need?

      You will need old-fashioned oats, milk, chia seeds, cocoa powder, maple syrup (or honey), brewed (cooled) coffee, vanilla and a pinch of salt.

      This recipe is very versatile because you can meet your own requirements by substituting plant-based milk, use decaf coffee instead of regular, or add more maple syrup if you enjoy a sweeter taste, etc.

      To make the overnight oats, combine all the ingredients (except for optional garnishes) in a medium-sized bowl. *See TIP below.

      Ingredients for the overnight oats are placed in a medium bowl to combine.

      TIP*: I have found that using a WHISK is the best way to go, for quickest mixing (better than a spoon). The cocoa powder takes a bit of whisking to blend in, but keep whisking and it will eventually be fully incorporated.

      A whisk is used to fully incorporate the ingredients for Café Mocha Overnight Oats.

      Once all the ingredients are combined, you will have a fairly “liquid” mixture. This is how you want it, because the oats and chia seeds will absorb most of the liquid overnight!

      Overnight oats have a lot of liquid which will be absorbed overnight.

      Spoon the overnight oat mixture into two small canning jars or containers that have tight-fitting lids. 

      Ingredients are evenly divided between two small jars.

      Cover and Refrigerate The Oats Overnight

      Cover the jars and place them in the refrigerator overnight (at least 8 hours for best results!). The oats and chia seeds will absorb most of the liquid overnight while they chill in the fridge.

      Two jars of café mocha overnight oats before covering and refrigerating overnight.

      In the morning, open the jar or jars when you’re ready to eat. You should notice much less liquid present! Give the oats a good stir, then add an optional garnish, if desired.

      After overnight refrigeration, much of the liquid has been absorbed.

      Serve and Enjoy Café Mocha Overnight Oats

      NOTE: If you want to “garnish” the finished oats, you can add whipped cream, grated chocolate, banana slices or berries on top before you serve them, but that’s optional.

      To make it look “fancy”, I spray a small amount of whipped cream on top of each portion of Café Mocha Overnight Oats, then finely grate a tiny bit of chocolate on top. After that, I grab a spoon, dig in and enjoy my delicious breakfast.

      A jar of café mocha overnight oats, garnished with whipped cream and grated chocolate.

      Serve the overnight oats and enjoy the wonderful flavor or this unique breakfast treat! The chia seeds help provide antioxidants and additional fiber which help to make you feel full, which is awesome.

      The oats have a nice depth of chocolate and coffee flavor and are not overly sweet. I love having overnight oats for breakfast, and trust you will, too!

      Closeup photo of a spoonful of the chocolate overnight oats, ready to be enjoyed.

      I really hope you have the opportunity to make Café Mocha Overnight Oats and am confident you will enjoy them! Once you make overnight oats, you’ll find it’s a quick way to grab a filling, delicious breakfast on the go.

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

      Looking For More OVERNIGHT OATS Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of overnight oats recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: Angelica at: Decadent Mocha Coffee Overnight Oats Recipe – Pepper Basil

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      Café Mocha Overnight Oats
      Prep Time
      5 mins
      Cook Time
      0 mins
      Overnight refrigeration (inactive prep)
      8 hrs
      Total Time
      8 hrs 5 mins
       

      Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

      Category: Breakfast
      Cuisine: All Cuisines
      Keyword: café mocha overnight oats
      Servings: 2
      Calories Per Serving: 296 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Overnight Oats:
      • 1 cup old-fashioned oats
      • ¾ cup low-fat milk
      • ½ cup brewed, strong coffee* *cooled to room temp.
      • 2 Tablespoons maple syrup (or honey) or more, for sweeter taste
      • 2 Tablespoons cocoa powder
      • 1 Tablespoon chia seeds
      • ½ teaspoon vanilla extract
      • 1 pinch salt
      For Garnish (opt.): whipped cream, shaved chocolate, berries or banana slices
        US Customary - Metric
        Instructions

        1. Combine all ingredients (except for optional garnishes) in a medium bowl.

          TIP: Use a WHISK for quickest mixing. Cocoa powder takes a bit of whisking to blend it in but keep going; it will eventually be fully incorporated.

        2. Divide oat mixture evenly into two small canning jars or containers that have tight-fitting lids. Cover with lids; refrigerate overnight (8 hours for best results).

        3. In the morning, open the jar(s) when ready to eat. You should notice much less liquid! Give the oats a good stir. If desired, add optional garnishes before serving. Enjoy.

        Recipe Notes

        NOTE: Caloric calculation does not include optional garnishes.

        Nutrition Facts
        Café Mocha Overnight Oats
        Amount Per Serving (1 g)
        Calories 296 Calories from Fat 63
        % Daily Value*
        Fat 7g11%
        Saturated Fat 2g13%
        Trans Fat 0.1g
        Polyunsaturated Fat 2g
        Monounsaturated Fat 2g
        Cholesterol 7mg2%
        Sodium 68mg3%
        Potassium 447mg13%
        Carbohydrates 51g17%
        Fiber 8g33%
        Sugar 17g19%
        Protein 10g20%
        Vitamin A 94IU2%
        Vitamin C 0.3mg0%
        Calcium 195mg20%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!


        Mar
        2025

        Chocolate Irish Cream Muffins

        categories: Breads, Breakfast, Muffins
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        Chocolate Irish Cream Muffins are tasty St. Patrick’s Day treats with chocolate chips and cream cheese and topped with Irish cream icing.Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

        If you’re looking for a simple, yet delicious recipe for St. Patrick’s Day (or any time), may I suggest taking a peek at this one for Chocolate Irish Cream Muffins?

        It’s always fun to find different recipes I can make for St. Patrick’s Day. This year I made these muffins after making several changes (to suit our taste) to a recipe I found online!

        Chocolate Irish Cream Muffins are dense chocolate muffins, with chocolate chips AND a surprise Irish cream-flavored cream cheese filling inside. They are drizzled with an icing (also flavored with Irish Cream liqueur) and decorative green sugar sprinkles.

        These muffins are fairly simple to make and are delicious treats to be enjoyed for breakfast or as a snack! Here’s how to make Chocolate Irish Cream Muffins. 

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

        Make Irish-Inspired Cream Cheese Filling

        Place softened cream cheese in a medium bowl. Add a couple Tablespoons of Irish Cream liqueur to the cream cheese and beat this well using an electric mixer. Continue beating until the filling is smooth and creamy.

        This is the Irish-inspired cream cheese filling that will be baked into the middle of the muffins. When you take a bite of the chocolate muffin, this will be the flavorful, surprise filling inside!

        Set the filling aside while you make the muffin batter.

        Softened cream cheese and Irish cream liqueur in a small metal bowl.The Irish cream muffin filling is beaten until smooth and creamy.

        Prepare the Muffin Batter

        Whisk a large egg, milk, water, and melted (but cooled) butter in a large bowl. These are the “wet” ingredients for the muffins.

        It is very important that the melted butter has cooled to room temperature, or the heat could “scramble” the egg and you don’t want that to happen!

        Sift all-purpose flour, baking powder, cocoa powder, granulated sugar, and salt together. Add these “dry” ingredients to the egg mixture in the large bowl.

        Toss in half a cup of semi-sweet chocolate chips, and stir well, to combine the wet and dry ingredients into the finished batter for the muffins. Try not to overmix this batter.

        Fill The Muffin Tins For Baking

        Generously grease (or coat with non-stick baking spray) a standard 12-cup muffin pan. Use a spoon to place batter in each muffin cup about 1/3 of the way full.

        Add 1 teaspoon of the reserved cream cheese filling to the middle of each portion of batter. If you have additional filling left over after dividing it between the 12 muffin cups, add a bit more to each one. Use all the filling.

        Top the muffins with the remaining batter, equally dividing it between the muffin cups, making sure to cover the cream cheese filling.

        When done, the muffin cups should be about 3/4 full. Now it’s time to bake some yummy chocolate Irish cream muffins!

        Bake The Muffins

        Bake the muffins in a preheated 375°F. oven for 19-20 minutes or until a toothpick inserted in the middle comes out free of batter. The muffins will probably have a little dome on them, due to the cream cheese filling inside!

        Let the muffins cool for 2-3 minutes, then carefully transfer them out of the pan and onto a wire rack to finish cooling completely. While the chocolate Irish cream muffins cool, prepare the Irish cream icing that will be drizzled on top.

        Prepare Irish Cream Icing For Muffins

        In a small bowl, stir together powdered sugar, Irish cream liqueur (and a few drops of water, if needed) until the icing is smooth (lump-free), and is thin enough to drizzle over the muffins.

        Place a piece of parchment paper, plastic wrap or foil under the wire rack holding the muffins (for easier cleanup!). Use a spoon to drizzle the icing over the top of completely cool muffins (if they’re warm, the icing will melt).

        Immediately sprinkle the muffin tops with green colored decorative sugar (or sprinkles) while the icing is still “wet” so it will adhere.

        Green decorative sugar is sprinkled on top of the icing-drizzled muffins.

        Serve And Enjoy Chocolate Irish Cream Muffins

        Let the icing “firm up”, and then the chocolate Irish cream muffins are ready to be served. When you bite or cut into each muffin, you will see the Irish cream flavored filling inside, adding extra flavor to these delicious treats!

        Be sure to store any leftover muffins in an airtight container, for maximum freshness. You can also freeze the baked muffins to save a few for another time!

        One of the chocolate Irish cream muffins cut in half reveals surprise filling inside.

        I really hope you have the chance to make these yummy muffins, and trust you’ll enjoy them as we do! They’re a fun way to celebrate St. Patick’s Day (or any day, for that matter!).

        Thanks for stopping by today, and I invite you to come back again soon, for lots more recipes! Take care, may God bless you, and have a wonderful day!

        Looking For More MUFFIN Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious muffin recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

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

        Author's signature

        Recipe adapted from: Baileys, Cream Cheese and Chocolate Muffins Recipe – Food.com (submitted by Kitchen_Princess)

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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        Chocolate Irish Cream Muffins
        Prep Time
        15 mins
        Cook Time
        20 mins
        Total Time
        35 mins
         

        Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

        Category: Breakfast, Snack
        Cuisine: All Cuisines
        Keyword: chocolate Irish cream muffins
        Servings: 12
        Calories Per Serving: 240 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 4 ounces cream cheese softened to room temp.
        • 2½ Tablespoons Irish Cream liqueur
        • 1 large egg
        • ¾ cup low-fat milk
        • ⅓ cup water
        • 3½ Tablespoons butter melted and cooled
        • 1½ cups all-purpose flour
        • ½ cup granulated sugar
        • 3 Tablespoons cocoa powder
        • 2 teaspoons baking powder
        • ½ teaspoon salt
        • ½ cup semi-sweet chocolate chips
        For Icing:
        • ¾ cup powdered sugar
        • 2 teaspoons Irish cream liqueur
        • water drops (as needed)
        US Customary - Metric
        Instructions

        1. Preheat oven to 375℉ (190℃). Grease or spray the muffin cups of a standard-sized 12 cup muffin tin.

        2. Place soft cream cheese in a medium bowl. Add 2½Tbls. Irish Cream liqueur and beat well using electric mixer. Continue beating until filling is smooth and creamy.

        3. Whisk egg, milk, water, and melted (but cooled) butter in a large bowl. Sift flour, sugar, cocoa powder, baking powder, granulated sugar and salt together; add this to the egg mixture. Add chocolate chips; Stir well, to fully combine batter.

        4. Fill muffin cups with batter 1/3 of the way full. Add 1 tsp. of reserved cream cheese filling on top of each muffins batter. Additional filling left over? Add a bit more to each one. Top with remaining batter, equally dividing it between muffin cups, covering cream cheese filling. Muffin cups should be 3/4 full.

        5. Bake at 375°F. for 19-20 minutes or until toothpick inserted in the middle comes out clean. Let muffins cool 2-3 minutes, then transfer them out of pan and onto a wire rack to cool completely.

        6. While muffins cool, make icing. In a small bowl, stir together powdered sugar, Irish cream liqueur. Add drops of water, if needed, until icing is smooth (lump-free), and is thin enough to drizzle over muffins.

        7. Place parchment paper, plastic wrap or foil under wire rack with muffins (for easier cleanup!). Use a spoon to drizzle icing on top of completely cool muffins (if warm, icing will melt). Immediately sprinkle with green decorative sugar while icing is still "wet" so it adheres. Let icing get firm, then serve and enjoy!

        Nutrition Facts
        Chocolate Irish Cream Muffins
        Amount Per Serving (1 muffin)
        Calories 240 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 5g31%
        Trans Fat 0.2g
        Polyunsaturated Fat 0.4g
        Monounsaturated Fat 2g
        Cholesterol 31mg10%
        Sodium 172mg7%
        Potassium 197mg6%
        Carbohydrates 35g12%
        Fiber 1g4%
        Sugar 21g23%
        Protein 4g8%
        Vitamin A 196IU4%
        Vitamin C 0.03mg0%
        Calcium 73mg7%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.


        Feb
        2025

        Ground Pork Sausage Patties

        categories: Breakfast
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        Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.
        Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

        We enjoy sausage with many different breakfasts, like eggs or pancakes, etc. Today I want to share a simple recipe for making homemade ground pork sausage patties from scratch!

        This recipe is very simple and straightforward and the ground pork sausage patties are delicious! I’ve included some directions for how you can also freeze the prepared, uncooked patties and cook them once frozen, as needed.

        I hope you enjoy this recipe, and have “fun” creating your own homemade breakfast sausage! Here’s how to make it.

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

        Make The Seasoning Mix

        In a medium bowl, add the spices for the sausage. Stir well until they are blended together. The spices you will use are dried thyme, sage, fennel, salt, pepper.

        Spices for the sausage patties are combined in a bowl.

        Make The Ground Pork Sausage Patties

        Add a pound of ground pork, minced garlic and an egg white to the spice mixture, then stir very well until the ingredients have been fully incorporated. Use your hands, if preferred, to mix these ingredients easily.

        Ground pork, garlic and an egg white are added to the spice mixture in bowl.

        Divide the seasoned pork evenly into 8 balls. Use your (clean) hands to press each ball into a 2½ inch wide round disk.

        TIP: Put each one on a small piece of parchment (or wax) paper, because this helps keep the patties separated, if you’re planning to freeze some of them.

        Seasoned ground pork is divided into 8 portions and placed on parchment.The ground pork sausage patties are flattened into 8 round disks.

        At this point, if you want to freeze a few sausage patties for later, place them (with the parchment paper still underneath each one) in an airtight container or freezer bag. Freeze until needed.

        Cook The Sausage (Fresh or Frozen)

        COOKING FRESH?: If cooking fresh sausage patties, heat a large skillet over High heat. Add 2 teaspoons vegetable oil and continue heating. When the oil is very hot (but not smoking), carefully place the sausage patties in the skillet in a single layer.

        Fry them about 4 minutes per side until they are well-browned and fully cooked through.

        COOKING FROZEN? (shown below): If cooking frozen sausage patties, you don’t have to thaw them. Add 3 Tablespoons water (instead of oil) to the skillet, and place the frozen patties into the skillet in a single layer.

        Cover the skillet and cook on High heat for 2-3 minutes, then remove the lid and continue to cook. As the patties cook (and thaw), the water will slowly evaporate, and the patties will begin to brown.

        Four frozen ground pork sausage patties are cooked in water in skillet.

        Turn the sausage patties over once most of the water has cooked away. Continue to cook for several minutes on each side (turning occasionally) until each sausage is well browned on all sides and fully cooked through.

        Sausage patties are flipped halfway through the cooking time.Ground pork sausage patties are done when browned and fully cooked through.

        Serve The Ground Pork Sausage Patties

        Once the ground pork sausage patties are fully cooked, transfer them from the skillet onto paper towels before serving. The paper towels will help absorb any extra grease.

        Serve the sausage patties immediately, with pancakes, French toast, eggs, on a breakfast sandwich, etc.. You can also make gravy for biscuits using the sausage.

        The sausages are drained on paper towels and then are ready to be served.

        I hope you enjoy these simple, yet delicious ground pork sausage patties! I love to keep some in our freezer for when we want a couple sausage patties to go with our breakfast! Yum!

        Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

        Looking For More BREAKFAST Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious breakfast recipes to check out, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

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

        Author's signature

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        Ground Pork Sausage Patties
        Prep Time
        15 mins
        Cook Time
        10 mins
        Total Time
        25 mins
         

        Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

        Category: Breakfast
        Cuisine: American
        Keyword: ground pork sausage patties
        Servings: 8 sausage patties
        Calories Per Serving: 153 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1 pound ground pork
        • 2 teaspoons dried sage crumbled
        • 1½ teaspoons salt
        • ¾ teaspoon dried thyme
        • ½ teaspoon dried fennel crushed
        • ½ teaspoon black pepper
        • 1 clove garlic finely minced
        • 1 large egg white (no yolk)
        For Cooking Fresh Sausages: (**if using frozen patties, use 3 Tablespoons water instead of oil)
        • 2 teaspoons vegetable oil
        Instructions

        1. Stir sage, salt, thyme, fennel and pepper in a medium sized bowl until combined. Add minced garlic, ground pork and egg white. Stir (or use your hands) to fully combine these ingredients.

        2. Divide pork mixture evenly into 8 balls. Use your hands to flatten each one into a 2½ inch wide round disk.

        3. TIP: Put each one on a small piece of parchment paper to keep them separated. If freezing, place sausage patties (and paper) in airtight container or freezer bag. Freeze until needed.

        4. COOKING FRESH?: Heat a large skillet over High heat. Add vegetable oil; continue heating. When oil is very hot (but not smoking), carefully place sausage patties in skillet in a single layer. Fry them about 4 minutes per side until well-browned and fully cooked through.

          COOKING FROZEN?: You do not need to thaw sausage. Add 3 Tablespoons water (instead of oil) to skillet; place frozen patties in skillet in a single layer. Cover and cook on High heat for 2-3 minutes. Remove lid. As patties cook (and thaw), the water will slowly evaporate. Turn sausage patties over once most of the water has cooked away. Continue to cook several minutes on each side (turning occasionally) until well browned and fully cooked through.

        5. Once sausage patties are fully cooked, transfer them out of the skillet onto paper towels to absorb any extra grease. Serve immediately after draining, while hot.

        Recipe Notes

        NOTE: Caloric calculation was made without including the vegetable oil, as all oil is not absorbed into patties, and frozen patties are cooked in water.

        Nutrition Facts
        Ground Pork Sausage Patties
        Amount Per Serving (1 sausage patty)
        Calories 153 Calories from Fat 108
        % Daily Value*
        Fat 12g18%
        Saturated Fat 4g25%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 5g
        Cholesterol 41mg14%
        Sodium 475mg21%
        Potassium 176mg5%
        Carbohydrates 0.4g0%
        Fiber 0.1g0%
        Sugar 0.04g0%
        Protein 10g20%
        Vitamin A 10IU0%
        Vitamin C 1mg1%
        Calcium 13mg1%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.