Category: Breakfast

Baked Eggnog French Toast

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.
Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Do you enjoy eggnog? I used to despise it, but have now come to terms with it, and actually look forward to buying some during the holidays. Truthfully, I have come to love the flavors in it! Today I want to share a scrumptious recipe that uses eggnog!

We love French toast at our house, and I’ve posted various recipes for it here on this blog over the years. Today’s recipe is a simple way to make baked French toast, using eggnog, cinnamon, nutmeg, and a yummy brown sugar crumble topping to add to the other flavors!

Baked Eggnog French Toast is a simple recipe, but you need to plan ahead as part of dish is refrigerated overnight! I love being able to make it up the night before, because it only takes a few minutes. The next morning all I have to do is mix up the topping, add it to the dish and bake!  Easy Peasy! Here’s how to make Baked Eggnog French Toast:

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

Preparing The French Toast

Lightly grease the bottom and sides of a 2 quart baking dish. Cut a half loaf of French bread into bite sized cubes, and place the cubes into the prepared baking dish.

A half loaf of French bread is cut into small cubes.The French bread cubes are put into a greased baking dish.

In a medium bowl, whisk together eggnog, eggs, ground nutmeg, and vanilla extract until well combined. Pour this mixture over the bread cubes in the baking dish. Lightly press down (or gently stir) to ensure the bread cubes have contact with the liquid and are moistened.

Cover the baking dish tightly with plastic wrap, and refrigerate overnight. The bread cubes will absorb the liquid in the dish as it chills in the refrigerator overnight.

When ready to prepare this dish the next morning, remove the plastic wrap, and let it rest at room temperature while you make the crumb topping.

Eggs, eggnog, vanilla and nutmeg are placed in a bowl and whisked to combine.Eggnog mixture is poured over the cubed French bread in the baking dish.French bread cubes, covered with eggnog mixture is tightly covered and refrigerated overnight..

Make The Brown Sugar Crumble Topping

Preheat your oven to 350°F. while you make the crumble topping. To make the topping, place flour, brown sugar, granulated sugar, ground cinnamon and nutmeg in a medium sized bowl. Use a whisk to combine these ingredients, making sure to break up any clumps of brown sugar.

Once they’re fully blended, add 2½ Tablespoons of melted butter, and stir well, to incorporate it into the mixture. The topping should now resemble “wet sand”, (which is not an appetizing thing to think about), but that’s kind of what it will look like!

Flour, brown and white sugars and spices are whisked together in small bowl.Melted butter is added and mixture changes to a texture similar to wet sand.

Time To Add The Crumble Topping And Bake

Pinch off small crumbles of the topping and evenly distribute it over the top of the bread cubes. Bake the eggnog French Toast at 350°F. for about 35 minutes.

When done, the top of the baked eggnog French Toast should be nice and golden brown on top and “set” in the middle. Remove the baking dish from the oven and let it cool for about 5-7 minutes on a wire rack.

The topping for the baked eggnog French toast is crumbled over the top.Baked Eggnog French toast is baked for 35 minutes in the oven, until golden brown.

Serving The Baked Eggnog French Toast

After the French toast has cooled for 5-7 minutes, it’s ready to slice and serve. Carefully slice the baked eggnog French toast into 6 portions, and then transfer the pieces onto individual serving plates.

If desired, sift a small amount of powdered sugar on top of each piece, drizzle with maple syrup, and serve slightly warm. The powdered sugar and syrup are optional, of course… but are highly recommended! ENJOY!

NOTE: Any leftovers can be covered tightly with plastic wrap or aluminum foil, and stored in the refrigerator for 2-3 days. The leftovers can be easily reheated in a microwave.

After cooling slightly, baked eggnog French toast is sprinkled with powdered sugar and sliced.Maple syrup is drizzled over a slice of Baked Eggnog French Toast for serving.

I really hope you enjoy this delicious baked eggnog French toast recipe! The finished dish has so much flavor, and I’m confident you’ll like this yummy treat. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

By the way, if you really like French toast, be sure to check out my recipes for Blueberry French Toast Cups, Classic French Toast, and Triple Berry French Toast Cups! They’re DELICIOUS! Take care… and have a GREAT 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 wonderful breakfast recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from (and with thanks to): Fiona, at: justsotasty.com/eggnog-french-toast-bake/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Baked Eggnog French Toast
Prep Time
15 mins
Cook Time
35 mins
Inactive Refrigeration Time
8 hrs
Total Time
8 hrs 50 mins
 

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Category: Breakfast, Brunch
Cuisine: American
Keyword: eggnog French toast
Servings: 6
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For French Toast:
  • ½ loaf French bread (standard size) cut in bite sized cubes
  • 3 large eggs
  • cups eggnog
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
For Crumble Topping:
  • ¼ cup all purpose flour
  • ¼ cup brown sugar packed
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Tablespoons butter melted
Instructions
  1. Lightly grease bottom and sides of a 2 quart baking dish. Cut French bread into bite sized cubes; place cubes into prepared dish.

  2. In bowl, whisk eggnog, eggs, nutmeg, and vanilla until combined. Pour over bread cubes. Lightly press down (or gently stir) so bread has contact with liquid and is moistened. Cover dish tightly with plastic wrap; refrigerate overnight. In morning, remove wrap; let rest at room temp. while making topping.

  3. Preheat oven to 350°F. while making topping.

  4. Place flour, brown sugar, granulated sugar, cinnamon and nutmeg in medium bowl. Use a whisk to combine, making sure to break up any brown sugar clumps. Add melted butter; stir well, to incorporate it. Topping should now resemble "wet sand". Pinch off small crumbles; evenly distribute it over bread cubes.

  5. Bake at 350°F. for approx. 35 minutes. When done, the top should be golden brown and "set" in the middle. Remove from oven; let cool 5-7 minutes before slicing,

  6. Cut into 6 portions; transfer onto plates and serve warm. If desired, sift powdered sugar on each piece, drizzle with maple syrup. Enjoy! NOTE: Leftovers can be covered and stored in fridge for 2-3 days. They can also be easily reheated in a microwave.

Recipe Notes

NOTE: If desired, top finished French toast with sifted powdered sugar and/or maple syrup, if desired. These ingredients are NOT included in the caloric calculation provided.

Nutrition Facts
Baked Eggnog French Toast
Amount Per Serving (1 (1/6 of total))
Calories 278 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 137mg46%
Sodium 305mg13%
Potassium 181mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 17g19%
Protein 10g20%
Vitamin A 390IU8%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Gingerbread Pancakes in Lemon Sauce

Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

If you’re looking for a yummy breakfast for kids or extended family for the holidays (or anytime!), may I recommend gingerbread pancakes in lemon sauce? The pancakes are flavored with molasses, cinnamon and ginger, and are topped with a sweet and tangy lemon sauce. This is really a WONDERFUL holiday breakfast!

The lemon sauce is super easy to make, and the batter for the pancakes is simple to prepare, as well. That’s very convenient, especially when we all know the holidays can be a bit hectic, at times! This recipe as written will yield eight, good-sized pancakes (2 per serving), but can be easily doubled or tripled, if necessary! You can also make the pancakes smaller, if desired, to have more for everyone! Here’s how to make these gingerbread pancakes in lemon sauce:

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

Make The Lemon Sauce

Okay… let’s make the lemon sauce first! Stir granulated sugar, cornstarch and nutmeg together in a large saucepan. Add a cup of water to the pan, and cook the mixture on Medium heat until it is bubbly and slightly thickened (just a few minutes). Once it’s bubbling, continue to cook the lemon sauce, stirring often for 2 more minutes. The sauce will bubble a lot, so continue stirring and keep an eye on it!

After the sauce has cooked for the full 2 minutes, remove the saucepan from the heat source. Stir in butter, lemon juice and finely grated lemon zest. Stir until the butter has melted and been incorporated into the sauce. Cover the pan, and keep the sauce warm until you’re ready to serve the pancakes.

Cooking the lemon sauce in a medium saucepan until bubbling.After coming to a boil, lemon sauce is cooked for 2 more minutes, stirring as it cooks.Butter is added to the lemon sauce and heated only until it melts.

Make The Gingerbread Pancake Batter

The gingerbread pancake batter is simple to make! Sift flour, baking powder, baking soda, salt, cinnamon and ground ginger together into a large bowl. These are the “dry” ingredients. Set the bowl aside while you combine the “wet” ingredients.

In a separate bowl, whisk an egg and milk together, until combined. Add molasses and vegetable oil to the egg mixture, and stir to combine. Pour this mixture into the large bowl containing the flour mixture. Stir only until all ingredients have been incorporated, but do not overmix the batter. This is the gingerbread pancake batter. See how easy that is?

The dry ingredients for the gingerbread pancake batter are combined in a large bowl.Eggs, molasses, milk, etc. are combined, becoming the wet ingredients for the pancake batter.Wet and dry ingredients are combined to make batter for the gingerbread pancakes.

Cook The Pancakes

Heat and lightly grease a griddle or large skillet. Pour the batter (1/3 cup per pancake) onto the hot griddle or into the hot skillet. Cook on medium heat until bubbles form on top, and the bottom is lightly browned. Carefully turn the pancakes with a spatula to the opposite side. 

Cook until the pancakes are set, cooked through, and browned on both sides. Remove the pancakes from the griddle, and cover to keep them warm. Continue cooking the remaining batter. This recipe will yield a total of 8 good-sized pancakes, with 2 pancakes per serving.

Gingerbread pancakes are cooked until bubbles form on surface, then pancakes are flipped.Pancakes are cooked until set and browned on both sides.

Serving Gingerbread Pancakes In Lemon Sauce

Place a couple pancakes onto each individual plate, and spoon warm lemon sauce over the top, to serve. Add whipped cream and a lemon wedge, if desired, and serve. The whipped cream and lemon wedge garnish is optional, but adds additional color and flavor! The lemon slice can be squeezed over the pancakes, as well!

Gingerbread pancakes in lemon sauce are served with whipped cream and lemon wedge garnish.

I really hope you enjoy these delicious gingerbread pancakes in lemon sauce! Thanks so much for taking time out of your day to visit this website, and hope you’ll back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT 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 several delicious pancake recipes for you to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: The book “Have Yourself A Homemade Christmas”, by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Gingerbread Pancakes In Lemon Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

Category: Breakfast, Brunch
Cuisine: American
Keyword: gingerbread pancakes, lemon sauce
Servings: 4 (2 pancakes per serving)
Calories Per Serving: 501 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Lemon Sauce:
  • ½ cup granulated sugar
  • 1 Tablespoon cornstarch
  • teaspoon nutmeg
  • 1 cup water
  • 2 Tablespoons butter
  • 1 teaspoon grated lemon zest
  • 2 Tablespoons lemon juice
For Gingerbread Pancake Batter:
  • cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 large egg
  • cups milk
  • ¼ cup molasses
  • 2 Tablespoons vegetable oil or other neutral oil
Optional Garnish For Serving: whipped cream, lemon slices
    Instructions
    Make Lemon Sauce:
    1. Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.

    Make Pancakes:
    1. Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.

    2. In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.

    3. Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.

    To Serve:
    1. Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.

    Recipe Notes

    NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.

    Nutrition Facts
    Gingerbread Pancakes In Lemon Sauce
    Amount Per Serving (2 pancakes plus sauce)
    Calories 501 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 4g
    Cholesterol 65mg22%
    Sodium 319mg14%
    Potassium 610mg17%
    Carbohydrates 84g28%
    Fiber 2g8%
    Sugar 45g50%
    Protein 9g18%
    Vitamin A 389IU8%
    Vitamin C 4mg5%
    Calcium 204mg20%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    Banana Streusel Coffeecake

    Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.
    Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

    We LOVE coffeecake! How about you? There’s just something about a slice of delicious coffeecake to go with my big old mug of hot coffee in the morning! Today I want to share this recipe for a delicious banana streusel coffeecake that is simple to make, and tastes wonderful!

    This coffeecake is truly not difficult to prepare, and yields 12 slices of yummy coffeecake, perfect for a breakfast or afternoon snack! Here’s how to make this treat.

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

    Prepare The Coffeecake Batter

    BEFORE YOU BEGIN: Preheat your oven to 350°F.  You will also need to line a 9″ cake pan with parchment paper (extending the paper to overhang the edges of the pan).

    Leave parchment paper hanging over the sides, because you will lift the finished coffeecake out of the pan later using the excess paper as “handles”. Lightly spray the parchment paper with non-stick baking spray.

    Okay… now it’s time to make the batter for this coffeecake. Place melted butter, granulated sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large mixing bowl. Mix these wet ingredients together until combined and the batter is smooth. Add mashed bananas to the bowl and stir until the mashed bananas have been fully incorporated into the batter.

    Batter ingredients for the coffeecake are combined in a large mixing bowl.Mashed bananas are added to the batter and mixed until the batter becomes smooth and thick.

    Combine And Add Dry Ingredients To Batter

    In a separate bowl, whisk together all purpose flour, baking soda and salt. These are the dry ingredients. Add the dry ingredients a little bit at a time to the wet ingredients (the batter), and stir only until all ingredients have been combined. Don’t overmix! You will be left with a fairly thick coffeecake batter. Set this aside while you make the streusel topping.

    Flour, baking soda and salt are whisked together until combined.The flour mixture is then added, a little at a time, to the wet banana batter.A very thick batter is now ready to pour into the baking pan.

    Make The Streusel Topping

    Place flour, brown sugar, salt, cinnamon, and small chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), and cut the butter into the other ingredients until the streusel crumbs become about the size of peas.

    Flour, salt, brown sugar, cinnamon and cold butter are placed in bowl to combine into topping.A pastry cutter is used to cut the cold butter into the streusel topping.

    Bake The Banana Streusel Coffeecake

    Spread the banana streusel coffeecake batter evenly in the parchment paper-lined cake pan. Sprinkle all of the streusel topping over the top of the batter, making sure to coat the entire surface.

    Coffeecake batter is spread into a parchment paper lined cake pan.Streusel topping is sprinkled over the entire top surface of the coffeecake.

    Bake the coffeecake at 350°F. for about 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary just a bit due to oven temperature variations. When done, remove the pan from the oven, and transfer it to a wire rack to cool.

    Let the banana streusel coffeecake cool for 10-15 minutes, then carefully lift it up and out of the pan by using the parchment paper “handles”. Place the coffeecake back onto the wire rack and let it cool completely before removing the parchment paper.

    After baking, the banana streusel coffeecake cools in the pan, on a wire rack.

    Who Wants A Slice Of Banana Streusel Coffeecake?

    When the banana streusel coffeecake has cooled completely (to room temperature), remove the parchment paper from the sides and bottom. Now this delicious coffeecake is ready to slice and serve! We feel this coffeecake tastes the absolute best when served at room temperature! Cut the coffeecake into 12 wedges and serve with a steaming cup of coffee, tea OR a big old glass of cold milk. YUM!

    The recipe will yield 12 nice sized pieces, and any leftovers will keep (covered, at room temp.) for several days. Any leftover coffeecake slices can also be frozen, if wrapped and stored in an airtight container or wrapped well in aluminum foil.

    The banana streusel coffeecake is cut into wedge shaped pieces before serving.One slice of the banana streusel coffeecake, on a white plate, ready to be eaten.

    I really hope you try this absolutely delicious banana streusel coffeecake. I’m confident you’re going to love it! Thank you for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More COFFEECAKE 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 coffeecake recipes for you to check out, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe adapted from Lauren Miyashiro at: https://www.delish.com/cooking/recipe-ideas/recipes/a57269/banana-bread-coffee-cake-recipe/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Banana Streusel Coffeecake
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

    Category: Breakfast, Desssert, Snack
    Cuisine: American
    Keyword: banana streusel coffeecake
    Servings: 12 slices
    Calories Per Serving: 336 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Coffeecake Batter:
    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup butter melted (½ cup= 1 stick)
    • ¾ cup granulated sugar
    • ¼ cup brown sugar
    • 1 large egg + 1 egg YOLK
    • ¼ cup sour cream
    • 1 teaspoon vanilla extract
    • ¾ teaspoon instant coffee granules (finely ground) or espresso powder
    • 3 bananas (very ripe) mashed
    For Streusel Topping:
    • ½ cup all purpose flour
    • ½ cup brown sugar
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 4 Tablespoons cold butter cut in small cubes
    Instructions
    1. Preheat oven to 350°F.  Line a 9" cake pan with parchment paper, leaving some parchment paper hanging over the sides. You'll lift the coffeecake out of the pan later using excess paper as "handles". Lightly spray parchment paper with non-stick baking spray. Set pan aside.

    2. Make Batter: Place melted butter, sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large bowl. Mix together until combined and smooth. Add mashed bananas; stir until they're fully incorporated into the batter.

    3. In separate bowl, whisk together flour, baking soda and salt. Add this dry mix a little at a time to the wet batter. Stir only until ingredients have been combined. Don't overmix! Set bowl aside.

    4. Make streusel: Place flour, brown sugar, salt, cinnamon, and chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), to cut the butter in until the streusel crumbs are about the size of peas.

    5. Spread batter evenly in the parchment paper-lined cake pan. Sprinkle the streusel topping over the batter, coating the entire surface.

    6. Bake coffeecake at 350°F. for 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary a bit due to oven temperature variations. When done, remove pan from oven; transfer to a wire rack to cool in pan for 10-15 minutes, then carefully lift it out of the pan by using the parchment paper "handles". Place coffeecake back on wire rack; cool completely before removing parchment paper.

    7. Remove parchment paper from coffeecake sides and bottom. Cut the coffeecake into 12 wedges and serve. Enjoy!

    Nutrition Facts
    Banana Streusel Coffeecake
    Amount Per Serving (1 slice (1/12 of total))
    Calories 336 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Trans Fat 0.5g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 48mg16%
    Sodium 342mg15%
    Potassium 174mg5%
    Carbohydrates 53g18%
    Fiber 1g4%
    Sugar 30g33%
    Protein 4g8%
    Vitamin A 410IU8%
    Vitamin C 3mg4%
    Calcium 30mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

    Raspberry Surprise Muffins

    Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.
    Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

    Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!

    Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:

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

    Make The Muffin Batter

    Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!

    Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.

    Dry ingredients for the muffins are measured into a large bowl and combined.Milk, egg, melted butter, vanilla and almond extracts are added to the dry muffin batter ingredients.Batter for the muffins is stirred only until all ingredients have been incorporated.

    Preparing The Muffins For Baking

    Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.

    Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).

    Muffin cups are filled only halfway with the batter for raspberry surprise muffins.Raspberry jam (regular or seedless) is spooned on top of the muffin batter.Muffin batter is added to cover jam, then muffin tops are sprinkled with sugar before baking.

    Bake The Muffins

    Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.

    Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.

    A dozen Raspberry Surprise Muffins cooling on a wire rack after baking.A close up reveals a bit of the surprise raspberry filling peeking out from the muffin.

    Time To Enjoy Some Raspberry Surprise Muffins!

    We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!

    The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!

    A bite taken from the muffin shows the surprise raspberry filling inside the muffin.One of the raspberry surprise muffins is cut apart, revealing the surprise filling hidden inside.

    I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT 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 a lot of wonderful muffin recipes for you to choose from, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Raspberry Surprise Muffins
    Prep Time
    13 mins
    Cook Time
    17 mins
    Total Time
    30 mins
     

    Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: raspberry surprise muffins
    Servings: 12 muffins
    Calories Per Serving: 230 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk whole, 1% or 2%
    • ½ cup butter melted
    • 1 large egg lightly beaten
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • ¼ cup raspberry jam regular or seedless
    • 2 Tablespoons granulated sugar to sprinkle on top of muffin batter
    Instructions
    1. Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).

    2. Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.

    3. Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.

    4. Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).

    5. Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)

    Recipe Notes

    NOTE: Caloric calculation made using 1% milk.

    Nutrition Facts
    Raspberry Surprise Muffins
    Amount Per Serving (1 muffin)
    Calories 230 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
    Cholesterol 37mg12%
    Sodium 175mg8%
    Potassium 135mg4%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 18g20%
    Protein 3g6%
    Vitamin A 297IU6%
    Vitamin C 1mg1%
    Calcium 63mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

    Banana Nut Bagels

    Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They’re chewy, delicious, and can be made with pecans or walnuts!
    Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

    Do you like a good chewy New-York style bagel? You know… the kind that are boiled and then baked? That’s the best way to make them, and this recipe I am sharing with you today fits the bill perfectly! Over the years I’ve shared several bagel recipes on my blog, and I love to make bagels from scratch.

    Years ago a recipe for Banana Nut Bagels was shared on a blog from a woman in Sweden named Anne. She shared the recipe back in 2006, and I am just now getting around to sharing it here on my blog. I knew I would have to try them, and after adapting the recipe from European measurements to an American measuring system, I made a couple changes to her original recipe and then made them. Guess what? They’re GOOD! Let me show you how simple it is to make a batch of 9 delicious banana nut bagels!

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

    Make The Bagel Dough

    Measure active dry yeast, sugar, and warm water (110°F) in a mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If the water is too hot, it can kill the yeast, so use a kitchen thermometer if you have it. Stir to combine these ingredients, then let it sit for 5 minutes. The yeast should bubble on the surface during this time, ensuring the yeast is “good” to use to help the dough rise.

    In a separate small bowl, mash 2 bananas with ground cinnamon. After the yeast mixture has rested, add the banana mixture to the mixing bowl. Combine on Low speed and mix until the bananas and cinnamon have been incorporated into the batter. NOTE: You can also mix this by hand, if you prefer.

    Yeast is bubbling in a small bowl, indicating the yeast is "good" to use.Bananas are mashed with a fork before adding them to the bagel dough.Ground cinnamon and mashed bananas are mixed into the yeast mixture.

    In another bowl, mix all purpose flour with salt, then slowly add these ingredients, a little at a time, to the mixer. Continue adding and slowly mixing until all flour/salt has been added and a thick dough has formed. About half way through the mixing, toss in chopped pecans (or walnuts, if using), and mix them into the dough The dough should end up being smooth and very elastic in texture.

    NOTE: If necessary, you may need to add a tiny bit more flour a little at a time to achieve this texture. You do NOT want the dough to be sticky when touched, however be careful not to add too much flour or the dough will become really dry and “floury”.

    Roll the dough into a large ball, and put it into a lightly-oiled (or sprayed) large bowl. Turn the dough over so some of the oil (or spray) gets on all sides of the dough. Cover the bowl with a dish towel, and let the dough rise in a warm place for 1 hour. When done, the dough should have almost doubled in size.

    Halfway through the mixing time, chopped pecans (or walnuts) are added to bagel dough.Ball of dough is placed in a greased large bowl, covered, and left to rise for 1 hour.

    Shape The Bagels

    After dough has risen for about an hour it will be fluffy and puffy. Punch the dough down a couple times with your fist, which helps to knock excess air out of the dough. Let the dough rest for 10 minutes. After the dough has rested, evenly divide it into 9 dough balls. If you have a kitchen scale it helps ensure each dough ball weighs about the same.

    Shape each piece into a round ball, then take one dough ball into your hands. Use your fingers to make a small hole in the middle of the bagel, then gently stretch the hole out until the bagel has a nice shaped hole in the middle (like a doughnut). Repeat this with all the dough balls, placing each of the 9 bagels onto a baking sheet. Cover the bagels with a dish towel, and let them rest again for 10 more minutes.

    Banana nut bagel dough is punched down after rising, to remove excess air.Using fingers, a hole is made in the center of each of the 9 bagel dough balls.Banana nut bagels have been shaped, and wait to be boiled.

    Boil the Bagels

    Bring a large saucepan (or Dutch oven) of water to a boil, then lower the temperature to a gentle simmer. Place 2-3 bagels at a time into the simmering water. Let them cook undisturbed for about 1 minute, then flip them over to the other side. I use a couple of chopsticks to easily flip the bagels because I can fit one in the middle of the bagel for stability. Two large spoons will do the trick, as well!

    Cook the 2nd side for another minute, then carefully remove the boiled bagels to a baking sheet. Repeat until all bagels have been boiled on both sides. Use a slotted spoon to remove the bagels one at a time, letting excess water drain through the spoon back into the saucepan. Now the bagels are ready for the final step… BAKING them!

    The bagels are boiled, a few at a time, in hot simmering water.

    Bake The Bagels

    Place the bagels in a single layer on a large baking sheet with a little space between each one. Bake them at 425°F. for 18-20 minutes. When done, the banana nut bagels will be golden brown in color and should be firm to the touch. Remove them from the oven, and place the bagels on a wire rack to cool.

    After boiling, the banana nut bagels are put on baking sheet to be baked.Golden browned on top, the baked bagels come out of the oven to cool.

    The Banana Nut Bagels Are Ready To Eat!

    Let the bagels cool on a wire rack, then serve them any way you prefer, plain or toasted! I love them served with some cream cheese spread on them… yum! Another way I enjoy banana nut bagels is to toast (or broil) them, then generously butter them while hot. Those are really, really good, too! However you choose to eat them, I’m confident you’ll enjoy these chewy, delicious homemade bagels.

    A close up of one of the banana nut bagels cooling on a wire rack.A bagel, cut in half and smeared with cream cheese, ready to be eaten.

    Thanks for stopping by today, and I hope you have the opportunity to try these yummy bagels! Don’t forget the butter and/or cream cheese! Please come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More BAGEL Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful bagel recipes for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: annesfood.blogspot.com/2006/02/banana-pecan-bagels-with-cinnamon.html?spref=pi

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Banana Nut Bagels
    Prep Time
    20 mins
    Cook Time
    20 mins
    Inactive- Dough Rising Time
    1 hr
    Total Time
    1 hr 40 mins
     

    Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

    Category: Bread, Breakfast, Snack
    Cuisine: American
    Keyword: banana nut bagels
    Servings: 9 bagels
    Calories Per Serving: 336 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • teaspoons active dry yeast =1 small envelope
    • 1 Tablespoon granulated sugar
    • cups warm water 110°F, DIVIDED USE
    • 2 medium bananas very ripe, mashed
    • 1 Tablespoon cinnamon
    • 5 cups all purpose flour + more as needed
    • 1 pinch salt
    • ½ cup chopped pecans (or walnuts)
    Instructions
    1. Stir yeast, sugar, and warm water (110°F) together in mixing bowl or in the bowl of an electric mixer (like a KitchenAid). If water is too hot, it can kill yeast, so use a kitchen thermometer if you have one Let it sit for 5 minutes. Yeast should bubble, ensuring the yeast is "good" to use to help the dough rise.

    2. In separate bowl, mash 2 bananas. After the yeast mixture has rested, add the bananas and cinnamon. Mix on Low speed until bananas/cinnamon have been incorporated. NOTE: You can mix this by hand, if you prefer.

    3. In another bowl, mix flour with salt, then slowly add, a little at a time, to the mixer bowl. Continue adding SLOWLY, mixing on Low until all flour/salt has been added and thick dough has formed. Half way through mixing, add chopped nuts; mix them into the dough. Dough should end up being smooth and very elastic in texture. NOTE: If necessary, you may need to add a bit more flour (a little at a time) to achieve this texture. You do NOT want dough to be sticky when touched, however be careful not to add too much flour or dough will become really dry and "floury".

    4. Shape dough into a ball; put it in lightly-oiled (or sprayed) large bowl. Turn dough over so some oil (or spray) gets on all sides. Cover bowl with dish towel; let dough rise in warm place for 1 hour.

    5. After 1 hour, dough should be almost doubled in size. Punch dough down a couple times with your fist to remove excess air. Let dough rest 10 minutes, then evenly divide into 9 dough balls. Shape each into a round ball, then take one into your hands. Use your fingers to make a hole in the middle of the bagel, then gently stretch/shape hole until bagel has a round hole (like a doughnut) in the middle. Repeat with all dough balls, placing shaped bagels on a large baking sheet. Cover bagels with a dish towel; let them rest for 10 minutes.

    6. Preheat oven to 425°F.

    7. Bring a large saucepan (or Dutch oven) of water to a boil, then lower temp. to a gentle simmer. Place 2-3 bagels at a time into simmering water. Let cook undisturbed for 1 minute, then flip them over to the other side. Cook second side for 1 minute. Carefully remove boiled bagels with slotted spoon (to drain water); transfer to a baking sheet. Repeat until all bagels have been boiled.

    8. Place bagels in a single layer on large baking sheet leaving space between each one. Bake at 425°F. for 18-20 minutes. When done, bagels should be nicely browned on top, and firm to the touch. Remove from oven; place on a wire rack to cool. Serve and enjoy!

    Recipe Notes

    NOTE: Caloric calculation made using walnuts.

    Nutrition Facts
    Banana Nut Bagels
    Amount Per Serving (1 bagel)
    Calories 336 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 1g
    Sodium 9mg0%
    Potassium 229mg7%
    Carbohydrates 63g21%
    Fiber 4g17%
    Sugar 5g6%
    Protein 10g20%
    Vitamin A 21IU0%
    Vitamin C 2mg2%
    Calcium 29mg3%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of 9 homemade New York-style Banana Nut Bagels from scratch! They're chewy, delicious, and can be made with pecans or walnuts!

    Vanilla Glazed Blueberry Biscuits

    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They’re DELICIOUS!
    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

    Have you ever had a sweet, blueberry BISCUIT before? They’re pretty amazing! After trying these biscuits the first time I was hooked, so I decided to show you how easy they are to make! Did I mention the fact that THEY ARE DELICIOUS? Uh huh… they sure are!

    I’ve included step by step photos, so if you’ve never made biscuits before, you can be successful with these! After the biscuits have baked and cooled, a sweet vanilla icing is brushed on top for a nice finishing touch! Here’s how to make vanilla glazed blueberry biscuits:

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

    Make The Biscuit Dough

    The first thing you need to do is preheat your oven to 500°F. Now it’s time to make the biscuit dough! Place 2 cups flour, granulated sugar, baking powder and salt in a large mixing bowl and stir, to combine. Cut in COLD butter using a pastry blender or two forks until the butter has become about the size of peas.

    Slowly drizzle buttermilk into the dry ingredients in the bowl, and stir it in only until the buttermilk has been combined with the dry ingredients. The biscuit dough should pull away from the sides of the mixing bowl and form a shaggy ball of dough.

    Cold butter is cut into the dry biscuit ingredients in a bowl.Buttermilk is slowly drizzled into the dry biscuit mixture.

    Roll Out The Dough And Add Blueberries!

    Generously sprinkle a large workspace with flour. Place the dough ball onto the floured workspace (I use my good old large cutting board), then sprinkle the dough with some more flour. Using your fingers, press the dough out, and then flatten it out until the dough is about 1/2″ thick. The dough is very workable and you won’t need a rolling pin to do this.

    Place the FROZEN blueberries onto HALF of the dough, leaving a small edge bare on the blueberry side (as seen below in 2nd photo). Carefully fold the bare side of the dough in half, up and over the blueberries, trying to make the edges meet.

    NOTE: THIS STEP CAN BE A BIT CHALLENGING! Those silly little frozen blueberries tend to roll out the sides… just keep stuffing them back in with your fingers the best you can! It will NOT be perfect… just try to cover as much as you can.

    A shaggy ball of biscuit dough on a floured work surface before being flattened.Frozen blueberries are added to half of the biscuit dough.Half of the biscuit dough is pulled up and over the blueberries.

    Cut Out The Biscuits

    Once the blueberries are “in” the dough, fold the dough over, and gently knead it with your hands a couple of times. Re-flatten the dough back out with your hands until it is about 1″ thick. Don’t worry if the blueberries “bleed” their blue color onto the dough… that is no big deal!

    Use a biscuit cutter, the top of a glass, or a canning jar lid to cut out the biscuits. I use an old canning lid ring! NOTE: When you press straight down on the dough, do not twist the cutting item around. Simply press straight down to cut the biscuit, then remove the dough from your “cutter of choice”. 

    When using a regular sized canning jar ring or a cup, I can get 8 biscuits from the dough. If you are using a large biscuit cutter (4″), you may only get 6 biscuits from the dough. Your choice!

    Dough is gently kneaded then it's ready for biscuits to be cut out.A small canning jar lid is used to cut out 8 blueberry biscuits from the dough.

    Time To Bake!

    Place the biscuits into a cast iron skillet (or other oven-safe skillet. Make sure when you place them in the skillet that all the biscuits are touching each other. This allows the biscuits to rise up instead of widen out. Place the skillet in the preheated oven and bake at 500°F. for 6 minutes.

    While the biscuits are baking, melt 4 Tablespoons (1/2 stick) of butter in a small pan. Once the biscuits have cooked for 6 minutes, pull the skillet out of the oven. Using a pastry brush, spread the surface of the biscuits with the melted butter. If it looks like a lot of butter don’t worry- it will bake into the biscuits… trust me! Just don’t skip this step, and use all the melted butter!

    Put the biscuits back into the oven and finish baking them for another 4-6 minutes. Oven temps can vary greatly, so keep an eye on them. When done the biscuits should be very light golden brown on top and a toothpick inserted into the middle of a biscuit should come out free of batter.

    Biscuits are placed in a cast iron skillet, touching each other for baking.Melted butter is poured over the partially baked biscuits, then skillet goes back into oven.Baked blueberry biscuits have absorbed butter and are golden brown when done.

    Cool, Then Glaze The Biscuits

    Remove the skillet of biscuits from the oven and let it cool for about 10 minutes on a wire rack. While they are cooling, mix together the simple vanilla glaze. To make the glaze, combine powdered sugar, milk and vanilla extract in a small mixing bowl. Stir well, until the glaze is lump-free and smooth.

    After the blueberry biscuits have cooled for 10 minutes, use a pastry brush to cover them with the glaze. You can pour the glaze over them if you prefer, but I have found I get them covered best by brushing on the glaze. Try to get every nook and cranny covered!

    A simple vanilla glaze is made by combining powdered sugar, milk and vanilla.Brushing icing on the cooled vanilla glazed blueberry biscuits, after baking.

    Serve The Vanilla Glazed Blueberry Biscuits

    Let the vanilla glazed blueberry biscuits cool a few minutes longer, until the glaze has firmed up a bit. Once the glaze is firm, the biscuits are ready to be gobbled up. Use a knife to separate each biscuit from the others, then use a spatula to remove a biscuit from the skillet for serving.

    The biscuits are filled with plump, juicy blueberries, have a wonderful texture, and the sweet glaze makes them practically perfect in every way. YUM! Any leftovers can be covered with plastic wrap, then reheated in a microwave on medium-low heat to enjoy later.

    After the icing firms up, the vanilla glazed blueberry biscuits are ready to eat. A fork and one of the vanilla glazed blueberry biscuits, on a white plate.

    I hope you enjoy making and eating these truly delicious vanilla glazed blueberry biscuits! Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More BREAKFAST Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a great variety of breakfast recipes for you to check out, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: http://tastykitchen.com/recipes/breads/sweet-blueberry-biscuits/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Vanilla Glazed Blueberry Biscuits
    Prep Time
    15 mins
    Cook Time
    12 mins
    Total Time
    27 mins
     

    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

    Category: Bread/Breakfast
    Cuisine: American
    Keyword: vanilla glazed blueberry biscuits
    Servings: 8 biscuits
    Calories Per Serving: 371 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Biscuit Dough:
    • 2 cups all purpose flour
    • 3 Tablespoons granulated sugar
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 1 stick butter (equals 8T. or ½ cup) COLD, cut in chunks
    • ¾ cup buttermilk
    • 1 cup FROZEN blueberries unthawed
    • ½ stick butter (equals 4T. or ¼ cup) MELTED
    For Vanilla Glaze:
    • 1 cup powdered sugar (confectioner's)
    • 3 Tablespoons milk
    • ½ teaspoon vanilla extract
    Instructions
    1. Preheat oven to 500°F.

    2. Place flour, sugar, baking powder and salt in large mixing bowl; stir, to combine. Cut in COLD butter with pastry blender or two forks until butter becomes the size of peas. Slowly drizzle buttermilk into the dry ingredients; stir only until is incorporated into ingredients. Mixture should pull away from sides of bowl and form a shaggy dough ball.

    3. Generously sprinkle a cutting board or workspace with extra flour. Place dough ball onto floured workspace; sprinkle dough with more flour. Using your fingers, press dough and flatten it out until 1/2" thick. Place FROZEN blueberries onto HALF of the dough, leaving a small edge bare around the edges of that half. Carefully fold the empty half of the dough up and over the blueberries, until edges meet. NOTE: This can be a bit challenging! The blueberries tend to roll out the sides... just keep stuffing them back in the best you can! Turn the dough over, and gently knead it with your hands a couple of times. Re-flatten dough with your hands until 1" thick. Don't worry if blueberries "bleed" color onto dough!

    4. Use a biscuit cutter, rim of a glass glass, or a canning jar lid to cut out the biscuits. NOTE: When you press down on dough, don't twist biscuit cutter around. Simply press straight down to cut the biscuit, then remove dough circle. *Using canning jar lid or a cup can yield 8 biscuits from the dough. If using large biscuit cutter (4"), you may only get 6 biscuits.

    5. Place biscuits into a 9" cast iron skillet (or oven-safe skillet). Make sure biscuits are touching each other. This allows biscuits to rise up instead of widen out. Place in preheated oven; bake at 500°F. for 6 minutes. While biscuits bake, melt 4 T. butter in small pan. Once biscuits have cooked for 6 minutes, pull skillet out of oven. Brush surface of biscuits with melted butter. Don't skip this step, and use all the melted butter! Put biscuits back into oven: continue baking another 4-6 minutes. Oven temps can vary, so keep an eye on them. When done, biscuits should be golden brown on top and a toothpick inserted into the middle of a biscuit should come out clean. Remove from oven; put skillet on wire rack; let biscuits cool (in skillet) for10 minutes.

    6. While biscuits cool, make vanilla glaze. Stir powdered sugar, milk and vanilla together in small bowl, until glaze is smooth and lump-free. Once biscuits have cooled 10 minutes, use a pastry brush to fully cover them with glaze.

    7. Let cool until glaze has firmed up, then serve. Use a knife to separate biscuits, then a spatula to remove biscuits from skillet. Leftovers can be reheated in microwave on medium-low heat.

    Nutrition Facts
    Vanilla Glazed Blueberry Biscuits
    Amount Per Serving (1 biscuit)
    Calories 371 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 48mg16%
    Sodium 310mg13%
    Potassium 243mg7%
    Carbohydrates 48g16%
    Fiber 1g4%
    Sugar 23g26%
    Protein 4g8%
    Vitamin A 582IU12%
    Vitamin C 2mg2%
    Calcium 109mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

     

    Strawberry Pecan Bread

    Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!
    Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

    Recently I made a loaf of this delicious bread and photographed the “process” so I could share it here on the ol’ blog. Strawberry Pecan Bread is absolutely scrumptious, and I’m pretty confident you’ll enjoy it, too! The recipe is super easy to prepare, and before you know it, it will be baking away in your oven.

    This bread loaf also freezes well, so if you want to double the written recipe, you can wrap the extra loaf very well in freezer bags or foil. It will store well in the freezer until you’re ready for another loaf to enjoy with family or friends! Here are the instructions for how to make this yummy strawberry pecan bread.

    Making The Bread Batter

    To make the batter for the bread, place flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir well, to combine. Add 2 eggs, ONE AT A TIME, beating well after each one, using an electric mixer. The dough will be very crumbly, even after mixing.

    Dry ingredients are combined, then eggs are added and beaten in, one at a time.Dough for the bread is crumbly after the eggs are beaten in.

    Add The Remaining Ingredients

    Stir oil into the mixture until incorporated into the “batter”. Once combined, add sliced strawberries and chopped pecans (or walnuts, if using), and stir gently until they’re mixed in. At this point, the dough will not be too fluid, but will be quite thick.

    Oil is added, and stirred into the dough until incorporated.Sliced strawberries and chopped pecans (or walnuts) are stirred into the batter.The dough for the strawberry pecan bread is ready to add to a loaf pan for baking.

    Time To Bake The Bread

    Spoon the strawberry pecan bread batter into a generously greased and floured 9″x5″ loaf pan until evenly distributed. Pat the dough down with the back of a spoon until solidly combined.

    Bake the bread in a preheated 350°F oven (on the middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. When done, transfer the pan to a wire rack, and let the strawberry pecan bread cool 10-12 minutes before removing it from the pan. Run a butter knife around the edges of the bread to loosen, then invert the pan to remove the loaf.

    Bread batter is patted down in a 9x5" loaf pan before baking.After baking, the loaf of strawberry pecan bread cools before being removed from pan.

    Who Wants A Slice Of Strawberry Pecan Bread?

    After removing the loaf from the pan, let it cool completely before slicing and serving. We think this bread tastes the best when served at room temperature. Once sliced, you can see those strawberry slices and chopped pecans inside the bread. It’s delicious, and I am sure you’re going to like it!

    Out of the loaf pan, the strawberry bread cools before slicing and serving.A slice of the strawberry pecan bread, ready to enjoy!I hope you have the chance to make this delicious strawberry pecan bread for yourself or for those you love. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a great day.

    Looking For More BREAD Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread recipes for you to choose from, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from original recipe in: “Gooseberry Patch Big Book Of Holiday Cooking”, published in 2012 by Gooseberry Patch & Oxmoor House, page 73

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Strawberry Pecan Bread
    Prep Time
    10 mins
    Cook Time
    55 mins
    Total Time
    1 hr 5 mins
     

    Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

    Category: Bread/Breakfast, Snack
    Cuisine: American
    Keyword: strawberry pecan bread
    Servings: 8 slices (about 1" thick)
    Calories Per Serving: 277 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups all purpose flour
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 1 cup granulated sugar
    • 2 large eggs
    • ¾ cup vegetable or canola oil
    • 1 cup fresh strawberries hulled and thinly sliced
    • ¾ cup chopped pecans (or walnuts)
    Instructions
    1. Preheat oven to 350°F. Generously grease and flour a 9" x 5" loaf pan.

    2. Measure flour, sugar, cinnamon, baking soda and salt into large bowl. Stir well, to combine. Add eggs, ONE AT A TIME, beating well after each one, using electric mixer. Dough will be crumbly, Add oil; stir until incorporated, then add strawberries and pecans (or walnuts, if using). Stir gently until combined (mixture will be thick).

    3. Spoon dough into prepared loaf pan until evenly distributed. Pat dough down with back of a spoon until solidly combined.

    4. Bake at 350°F (on middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. Transfer pan to a wire rack. Let bread cool 10-12 minutes before removing from pan. Run a butter knife around edges of bread to loosen, then invert the pan to remove loaf. Let bread cool completely before slicing and serving.

    Nutrition Facts
    Strawberry Pecan Bread
    Amount Per Serving (1 slice (1" wide))
    Calories 277 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 1g
    Cholesterol 47mg16%
    Sodium 233mg10%
    Potassium 120mg3%
    Carbohydrates 46g15%
    Fiber 2g8%
    Sugar 26g29%
    Protein 6g12%
    Vitamin A 72IU1%
    Vitamin C 11mg13%
    Calcium 26mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

     

     

    Hearty Oatmeal Bowl

    Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!
    Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

    Do you enjoy oatmeal? I sure do! In its purest form oatmeal is known to provide antioxidants, and helps you to feel full (thanks to fiber)! It has other health benefits as well, but I especially love it because it’s filling and you can add so many different ingredients to it for flavor!

    The recipe I want to share today is one of my favorite ways to prepare and enjoy oatmeal. I call it a hearty oatmeal bowl, because it is just that… hearty! Filled with dried fruit and nuts, and seasoned with cinnamon and brown sugar, how can you go wrong? I enjoy using dried apples in it, but you can substitute or add dried cranberries, peaches or blueberries, if you prefer! This oatmeal is simple to prepare and really delicious. Here’s how to make it:

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

    Making The Oatmeal

    Bring 1 cup of milk and ¼ cup of water to a boil in a medium saucepan. Once it begins to boil, add old fashioned oats, raisins, dried apples, toasted pecans, brown sugar, cinnamon and salt to the pan. Stir these ingredients well, until incorporated into the liquid.

    Milk and water are brought to a boil in a medium sized saucepan.Oats, raisins, apple, pecans, brown sugar, cinnamon and salt are added to the milk in the pan.

    Turn the heat to Medium-Low, and continue cooking the oatmeal mixture for between 5-7 minutes, or until it reaches YOUR desired consistency. As it cooks, the oatmeal will become creamy and will thicken.

    The oatmeal and added ingredients cook in the saucepan until thickened.When the oatmeal is cooking to desired consistency, it is ready to be served.

    Serve The Hearty Oatmeal Bowl

    When done cooking, spoon portions into individual serving bowls, and sprinkle lightly with additional ground cinnamon, if desired. The raisins are plump, it’s sweetened with brown sugar, the toasted pecans add crunch, and the cinnamon and apples add great flavor to this hearty oatmeal bowl.

    All in all, this is an incredibly simple, yet filling breakfast which will yield 3 small servings or 2 large servings. I really think you’re going to enjoy it!

    A hearty oatmeal bowl ready to be eaten, sprinkled with ground cinnamon on top.One spoonful of oats from the heaty oatmeal bowl.

    Thanks for stopping by today. I really hope you have a chance to try this recipe for a hearty oatmeal bowl, and trust you will enjoy it! Please come back again soon for more delicious recipes, take care, and have a great day.

    Looking For More OATMEAL Recipes?

    Yu can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious oatmeal recipes for you to check out, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Hearty Oatmeal Bowl
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     

    Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

    Category: Breakfast
    Cuisine: American
    Keyword: oatmeal, breakfast
    Servings: 3 small servings
    Calories Per Serving: 329 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup low-fat milk (1%)
    • ¼ cup water
    • cups old fashioned oats uncooked
    • ¼ cup dried apples (chopped) or other dried fruit
    • ¼ cup raisins
    • ¼ cup toasted pecans chopped, measured after chopping
    • 2 Tablespoons brown sugar
    • ½ teaspoon ground cinnamon
    • teaspoon salt
    Instructions
    1. Bring milk and water to a boil on medium heat in a medium saucepan. Once it begins boiling, add remaining ingredients to pan. Stir well, to combine.

    2. Turn heat to medium-low, and continue cooking for 5-7 minutes, or until it reaches YOUR desired consistency. Stir often. Oatmeal will become creamy and will thicken as it cooks.

    3. To serve, transfer oatmeal into individual serving bowls. Sprinkle lightly with additional cinnamon, if desired. Serve hot, and enjoy!

    Recipe Notes

    NOTE: Can substitute dried cranberries, peaches, blueberries, etc. for the dried apple called for in recipe.

    Nutrition Facts
    Hearty Oatmeal Bowl
    Amount Per Serving (1 1/3 of total)
    Calories 329 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Cholesterol 4mg1%
    Sodium 143mg6%
    Potassium 450mg13%
    Carbohydrates 55g18%
    Fiber 7g29%
    Sugar 16g18%
    Protein 9g18%
    Vitamin A 160IU3%
    Vitamin C 1mg1%
    Calcium 141mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

    Blueberry Cinnamon Overnight Oats

    Blueberry Cinnamon Overnight Oats are a delicious, “make ahead” meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!
    Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!

    If you enjoy delicious meals that can quickly be eaten OR taken with you to work, etc., then overnight oats are a meal you’ll enjoy! It only takes a couple minutes to mix the ingredients in canning jars, then put them in the fridge overnight! I love overnight oats, because they’re so convenient to make ahead, and they taste delicious!

    The next morning, if you’re in a hurry to get to work, school, etc., just open the jar, give them a stir, and EAT! Overnight oats do not have to be heated, and are made to be eaten cold! Individual servings in canning jars also make overnight oats PORTABLE! Grab a spoon, a jar out of the fridge… and out the door you go… with a filling breakfast or snack you can eat later!

    Blueberry Cinnamon Overnight Oats are filled with fresh (or frozen) blueberries, and have almond butter added, for added protein! Cinnamon and vanilla add extra flavor, blueberries provide sweetness, and the oats become thick and creamy, once refrigerated! Here’s how easy blueberry cinnamon overnight oats are to prepare:

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

    What Ingredients Will I Need?

    You need old fashioned oats, almond butter, fresh OR frozen blueberries, cinnamon, vanilla, and almond milk (or dairy milk) for this recipe. The recipe yields 2 jars of blueberry cinnamon overnight oats, but can easily be doubled. You can safely store jars of these overnight oats in the fridge up to 3 days.

    Oats, cinnamon, vanilla, almond butter, milk and frozen or fresh blueberries are used in the recipe.

    How To Prepare Blueberry Cinnamon Overnight Oats

    This recipe makes enough for TWO jars, so the ingredients will need to be divided evenly between them. Place ½ C. of oats, ½ C. almond milk, 1 T. almond butter, and ½ t. each of cinnamon and vanilla into EACH JAR. Stir the ingredients well, until they are combined. TIP: Use a PINT sized jar, to have room for all the ingredients, and have room to stir them.

    Gently stir ½ C. blueberries into each jar, until they’re incorporated into the oat mixture NOTE: If using FROZEN blueberries, DO NOT THAW before adding!

    Milk, oats, cinnamon, vanilla and almond butter are combined in a Mason jar.Part of the blueberries are added to the jar, then gently stirred into the oat mixture.

    Mix Then Add MORE Blueberries!

    Once the blueberries have been mixed in, add another ½ C. of blueberries to each jar. Do not stir them into the oats, but let them sit on top of the oats! Screw on the lid to each jar, and place in the refrigerator.

    Blueberry Cinnamon Overnight Oats will need to chill for about 8 hours in a refrigerator for best results. Make them, and refrigerate the jars before heading to bed, and they’ll be ready when you wake up.

    The overnight oats are mixed with fresh or frozen blueberries in the jar.Topped with more blueberries, the jars are then covered and refrigerated overnight.

    The Blueberry Cinnamon Oats Are Ready To Eat!

    After the jars of oats have chilled overnight, they are ready to be enjoyed. Old-fashioned oats absorb the milk, leaving a creamy, thick oatmeal treat, filled with all those juicy blueberries! YUM! You can safely store jars of oats (or “breakfast on the go”) in the refrigerator for up to 3 days! YES… overnight oats are meant to be eaten cold. There’s no need to heat them!

    Blueberry Cinnamon Overnight Oats turn out creamy and delicious after refrigerating overnight.

    I hope you enjoy these delicious blueberry cinnamon overnight oats! Thank you for taking time out of your busy day to visit this website today. I do hope you will come back again for more family-friendly recipes. Take care… and have a GREAT day! May God bless you.

    Looking For More OVERNIGHT OATS Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes for overnight oats I’m confident you’ll enjoy, which include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: Isabel D. Price in the book, “Food Meets Faith”, published by Live Smart Solutions, LLC, 2019, page 82

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Blueberry Cinnamon Overnight Oats
    Prep Time
    5 mins
    Cook Time
    0 mins
    Refrigeration (inactive time)
    8 hrs
    Total Time
    8 hrs 5 mins
     

    Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: blueberry, cinnamon, overnight oats
    Servings: 2
    Calories Per Serving: 362 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup old-fashioned oats NOT instant
    • 1 cup unsweetened almond milk can sub. dairy milk or coconut milk
    • 2 Tablespoons almond butter
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 2 cups blueberries fresh or frozen (unthawed)
    Instructions
    1. Place ½ C. of oats, ½ C. almond milk, 1 T. almond butter, and ½ t. each of cinnamon and vanilla into EACH PINT JAR. Stir well, until combined.

    2. Gently stir ½ C. blueberries into each jar, until incorporated into oat mixture. NOTE: If using FROZEN blueberries, DO NOT THAW before adding!

    3. Add another ½ C. of blueberries to each jar, but do not stir them into the oats. Let them sit on top! Screw the lid onto each jar; place jars in fridge. Chill overnight (8 hours) for best results.

    4. Once chilled, remove lid; stir content wells; oats are to be eaten cold. Store jars up to 3 days in fridge. Enjoy!

    Nutrition Facts
    Blueberry Cinnamon Overnight Oats
    Amount Per Serving (1 g)
    Calories 362 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g6%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Sodium 168mg7%
    Potassium 388mg11%
    Carbohydrates 53g18%
    Fiber 10g42%
    Sugar 16g18%
    Protein 10g20%
    Vitamin A 83IU2%
    Vitamin C 14mg17%
    Calcium 246mg25%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!

    Bacon, Onion and Spinach Tart

    Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It’s yummy, and filled with caramelized onions, cheese, spinach & bacon.
    Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

    If you’re interested in an absolutely scrumptious recipe that can do double duty as either breakfast, lunch OR dinner, may I suggest this bacon, onion and spinach tart? How convenient it is to make this tart, then have it in the fridge to enjoy the leftovers throughout the week!

    Caramelized onions are the unabashed star of this dish, as their flavor and sweetness permeate every bite! Add some bacon, spinach, cheese, and eggs to the filling, and you’ve got yourself a fabulous recipe! Here’s how to make this flavor-packed bacon, onion and spinach tart.

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

    Prepare The Crust For The Tart

    For this tart, feel free to use either a homemade pie crust OR a purchased, refrigerated rolled, flat pie crust. Roll the dough out, and fit the pie crust into a 9″ tart pan (with a removable bottom). Press the dough into the sides of the pan, then trim away excess crust from the top edge. You will want the top edge of the crust to be flush with the pan.

    Use the tines of a fork to prick the dough in several places on the sides and bottom. Keep the prepared crust in the refrigerator while the filling for the tart is made.

    Pie dough is placed and shaped in a tart pan, to be ready for the filling.

    Cook The Bacon And Spinach

    Cut 4 strips of bacon crosswise into small thin strips. I use kitchen scissors and stack the bacon strips to quickly cut the pieces. Place the bacon strips into a large non-stick skillet and cook on Medium heat, stirring often. Cook the bacon for approximately 6-8 minutes.

    Add 6 cups of fresh baby spinach into the skillet with the bacon. It looks like a lot of spinach, but will greatly reduce in size as it cooks. Continue to stir and cook for 1 minute, or until the spinach has wilted. Transfer the bacon/spinach mixture out of the skillet with a slotted spoon. Place on a plate lined with paper towels, to absorb excess grease.

    Strips of bacon are quickly cooked in a large skillet.Baby spinach leaves are added to the cooked bacon in a large skillet.After cooking, the bacon and spinach will be removed from the pan to cool.

    Caramelize The Onions

    Caramelized onions will take about 25 minutes to turn out perfect, so plan ahead! Place sliced onions, dried thyme and (part of) the salt into the same large skillet you cooked the bacon/spinach in. Turn the heat to MEDIUM, and put a lid on the skillet.

    Cook the onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until the onions have caramelized. They will also reduce in size as they become browned and fully cooked. The longer they cook, the more caramelized and sweeter the onions become! TIP: PREHEAT your oven while the onions are cooking!

    Once the onions have caramelized, take the skillet off the heat, stir, then let them cool, uncovered, for 5 minutes.

    Sliced onions, salt and thyme are placed in large skillet to cook.A lid is placed on the skillet of onions while they cook and caramelize.Once caramelized, the onions in the skillet become brown in color.

    Prepare The Bacon, Onion And Spinach Tart For Baking

    Now it’s time to make the filling for the Bacon, Onion and Spinach Tart! In a large mixing bowl, whisk together eggs, half and half, pepper and remaining salt until fully combined. Stir in the bacon and spinach mixture. Add the cooled caramelized onions, and stir until all ingredients are incorporated.

    Carefully pour the tart filling into the prepared crust. The filling will come very close to the top of the crust. Make sure the spinach and bacon are evenly distributed in the filling. Now the bacon, onion and spinach tart is ready for baking.

    Cooked bacon and spinach are added to the tarts egg filling in a large bowl.Filling for the bacon, onion and spinach tart is poured into prepared crust in a tart pan.

    Bake And Broil

    Bake the tart at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at the lower temperature. Remove the tart from the oven and turn the oven to the BROIL setting. Sprinkle the top of the tart with shredded cheese, then place the tart about 6″ from the broiler heating element. Let it broil for 1-2 minutes, or only until the cheese has melted!. Keep an eye on it so you don’t burn the top!

    Transfer the bacon, onion and spinach tart to a wire rack and let it cool about 5 minutes, before you attempt to slice and serve it.

    After baking, cheese is sprinkled on top of the tart and placed under broiler to melt it.A baked bacon, onion and spinach tart cools on wire rack for 5 minutes before serving.

    Slice And Serve The Bacon, Onion and Spinach Tart

    Carefully remove the tart rim from the tart by pushing up from the bottom to separate the tart from the metal rim. Slice the tart into 8 slices, serve, and enjoy! Keep any leftovers covered and refrigerated for up to 4-5 days.

    The leftovers can be easily microwaved to reheat, which makes this delicious tart a perfect choice to enjoy again for breakfast, lunch or dinner the next day! When we had this for dinner, we enjoyed it served with fresh fruit and Pistachio Asparagus In Orange Sauce!

    A slice of the bacon, onion and spinach tart is removed from the pan, for serving.Asparagus and fresh fruit are served alongside a slice of bacon, onion and spinach tart.

    I really do love the versatility of this dish! The leftovers are wonderful as they hold up well taste-wise, even after being refrigerated for several days! I’m confident you’re going to enjoy this meal. Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, and have a GREAT day! 

    Looking For More TART Or QUICHE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have other tart recipes (quiches, too) that you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from and printed from original source in April, 2018 at FamilyCircle.com

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    5 from 1 vote
    Bacon, Onion and Spinach Tart
    Prep Time
    30 mins
    Cook Time
    35 mins
    Total Time
    1 hr 5 mins
     

    Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

    Category: Breakfast, Dinner, Lunch
    Cuisine: American
    Keyword: bacon onion and cheese tart
    Servings: 8
    Calories Per Serving: 258 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 refrigerated rolled pie crust or homemade
    • 4 slices bacon crosswise cut into ¼" strips
    • 6 cups baby spinach leaves
    • pounds yellow onions (about 4) cut into ¼" slices (about 6 cups total)
    • ¾ teaspoon salt
    • ¼ teaspoon dried thyme
    • 3 large eggs
    • ¾ cup half and half
    • ¼ teaspoon black pepper
    • cup shredded cheddar cheese or Gruyere
    Instructions
    Prep:
    1. Roll out dough; fit it into a 9" tart pan (with removable bottom). Press dough into sides of pan; trim away excess crust from top edge, so top of crust is flush with pan. Use fork tines to prick dough on sides and bottom. Refrigerate crust while making tart filling.

    2. Cut 4 strips of bacon crosswise into small thin strips. Place bacon strips in a large non-stick skillet. Cook on Medium heat, stirring often. Cook approx. 6-8 minutes. Add spinach. Continue to stir; cook for 1 minute, or until spinach has wilted. Transfer bacon/spinach mixture out of skillet with a slotted spoon. Place on plate lined with paper towels, to absorb excess grease. Do not clean skillet.

    Caramelize Onions:
    1. Place onions, thyme and ¼ teaspoon salt into the same skillet. Turn to Medium heat; put a lid on skillet. Cook onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until onions have caramelized, softened and are a rich brown color. When done, remove skillet from heat. Stir, then let them cool, uncovered, for 5 minutes. TIP: Preheat oven to 375°F. while onions are cooking.

    Make Tart Filling:
    1. In large mixing bowl, whisk together eggs, half and half, pepper and remaining ½ tsp. salt until combined. Stir in bacon/spinach. Add cooled onions; stir until combined. Carefully pour filling into crust, making sure spinach/onions/bacon are evenly distributed.

    Time For The Oven:
    1. Bake at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at lower temperature. Remove tart from oven, and turn oven to BROIL setting. Sprinkle top of tart with shredded cheese. Place tart about 6" from broiler heating element. Let it broil for 1-2 minutes, or until cheese has melted. Keep an eye on it so you don't burn the top! Transfer tart to wire rack. Let cool 5 minutes before removing from tart pan, slicing and serving.

    2. Carefully remove metal rim from the tart by pushing up from the bottom to separate tart from outer rim. Cut into 8 slices, serve, and enjoy! Keep any leftovers covered/refrigerated up to 4-5 days.

    Nutrition Facts
    Bacon, Onion and Spinach Tart
    Amount Per Serving (1 slice (1/8 of total))
    Calories 258 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 90mg30%
    Sodium 470mg20%
    Potassium 353mg10%
    Carbohydrates 21g7%
    Fiber 3g13%
    Sugar 5g6%
    Protein 8g16%
    Vitamin A 2346IU47%
    Vitamin C 13mg16%
    Calcium 115mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.