Category: Breakfast

Carrot Cake Muffins

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

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

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

How To Make Carrot Cake Muffins

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

Cream cheese and sugar mixed for muffin filling

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

Streusel topping for carrot cake muffins being mixed in bowlCrumbly streusel topping for muffins in mixing bowl

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

Dry ingredients whisked together for muffin batter
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Eggs poured into dry ingredients in white bowl
Add grated carrots to the batter and stir to incorporate them into batter.

Grated carrots added to muffin batter

Fill The Muffin Tins

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

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

Muffin cup holders filled with carrot cake batter

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

Streusel crumb topping added to muffin tops

Bake The Carrot Cake Muffins

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

Twelve baked carrot cake muffins, cooling on wire rackClose up picture of baked carrot cake muffin

Glaze The Baked Muffins

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

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

Glaze for muffins mixed in metal bowl

Glaze is decoratively drizzled over baked muffins

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

Inside of carrot cake muffin shows cream cheese filling

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

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

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

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

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

Author's signature

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

0 from 0 votes
Carrot Cake Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!
Category: Breakfast
Cuisine: American
Keyword: carrot cake muffins
Servings: 12 muffins
Calories Per Serving: 453 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots (approx. 2-3 med. carrots)
For Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • ½ teaspoon vanilla
For The Streusel Topping:
  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • ½ cup butter , melted (1 cube)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
For Glaze Drizzle:
  • ½ cup powdered sugar
  • 2 teaspoons warm water (add a couple drops if too thick)
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
  2. Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
  3. Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
  4. Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
  5. Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
  6. Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
  7. While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).
Nutrition Facts
Carrot Cake Muffins
Amount Per Serving (1 muffin)
Calories 453 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 366mg16%
Potassium 163mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 2310IU46%
Vitamin C 0.7mg1%
Calcium 63mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

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Chunky Crock Pot Apples

Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc

My husband was recently given a bag filled with homegrown apples from one of his clients. Not wanting to waste any of them, I decided it was the PERFECT opportunity to make up a batch of Chunky Crock Pot Apples!

Do you ever slow cook apples?  The process is so completely easy! In about 10 minutes time, the apples, lemon juice, brown sugar, cinnamon, etc. can be cooking in the crock pot. The prep work is minimal, then you let the apples cook on low all day. When done, give them a light “mash”, and end up with phenomenal tasting chunky crock pot apples!

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

There Are MANY Ways To Use Chunky Crock Pot Apples

These yummy apples can be eaten warm straight out of the crock pot, or can be used  as a topping for oatmeal, pancakes or waffles! The apples can also be used on cake, ice cream, or yogurt. Chunky crock pot apples also make a perfect side dish for pork dinners.  The ways to use them are endless! They taste fantastic, and there’s only a minimal amount of prep involved!

How To Make Chunky Crock Pot Apples

To make the chunky crock pot apples, first peel and remove seeds from 8 large apples (any kind will taste great!).  Slice the apples and then cut the slices into chunks.

Place the apple pieces into a crock pot, then stir in some fresh squeezed lemon juice.  Add cinnamon, brown sugar, water and a touch of butter. Put the lid on the slow cooker, and cook the apples for 6-7 hours on LOW heat.

Apple chunks are ready in the slow cooker to make chunky crock pot apples!

When the apples are done cooking, they will be nice and tender and will smell (and taste amazing!). You can lightly mash them with a potato masher, but make sure to leave lots of chunks!

Once you’ve mashed the softened apples a bit, the chunky crock pot apples are DONE! They can be eaten just like this! Ooh boy… are they ever GOOD! They can also be used in a great variety of ways, cold OR hot. The seasoned, sweet chunky apples are so good, I can eat them warm, right out of the bowl! YUM!

Chunky crock pot apples in dish are partially mashed before serving.

You Can Serve Warm Chunky Crock Pot Apples In Oatmeal

The apples taste phenomenal when added to oatmeal. Their sweetness and the warm, cinnamon flavored apples means there is no need to add additional sugar! Chunky crock pot apples really add a LOT of flavor to a bowl of plain, ordinary oatmeal!

Chunky Crock Pot Apples are served on top of a bowl of oatmeal.

You Can Serve Them On Pancakes Or Waffles

The topping tastes great on pancakes or waffles, too! It’s warm, spicy cinnamon flavor pairs well with both breakfast foods! Trust me, these apples make a GREAT topping, and no syrup is needed! TIP: Use a slotted spoon to let a tiny bit of the juice drain off before adding to the pancake or waffle.

Chunky Crock Pot Apples are served on top of pancakes, with a dollop of whipped cream.

Chunky Crock Pot Apples also taste delicious as a filling for dessert crepes, and as a topping for vanilla or caramel flavored ice cream, yogurt, or slices of pound cake.  They are also a yummy side dish, when served with a baked pork roast or pork chops.

I hope you will consider making this easy, versatile recipe.  I’ve never been disappointed in all the years I’ve been making them.  Once the apples are cooked, the possibilities are endless! Have a fantastic day, and come back soon.

Looking For More APPLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy cooking with apples, you might be interested in trying my recipes for:

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

0 from 0 votes
Chunky Crock Pot Apples
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.
Category: Breakfast, Side Dish
Cuisine: American
Keyword: chunky crock pot apples
Servings: 10 (1/2 cup servings)
Calories Per Serving: 109 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 large apples (any variety)
  • Lemon juice (from 1/2 a large lemon)
  • 1 Tablespoon cinnamon
  • 1/3 cup brown sugar (packed)
  • 1/3 cup water
  • 1 teaspoon butter
Instructions
  1. Peel apples, slice, remove seeds, then cut into chunks. Put apples into crock pot.
  2. Squeeze fresh lemon juice over apples and stir to combine.
  3. Add cinnamon, brown sugar, water and butter to crock pot. Stir well.
  4. Place lid on slow cooker; cook apples on LOW for 6-7 hours. Remove lid from apples. Lightly mash tender apples with a potato masher (or a fork if you don't have a potato masher), being sure to leave lots of chunks. Serve and enjoy!
Recipe Notes

IDEAS: Serve warm as a side dish with pork. Serve warm over pancakes or waffles (no need for butter or syrup!) Serve warm apples on top of cooked oatmeal (yum) Use as a filling for dessert crepes. Serve cooled chunky apples as a topping on ice cream or yogurt Serve on top of pound cake, etc.

Nutrition Facts
Chunky Crock Pot Apples
Amount Per Serving (1 g)
Calories 109
% Daily Value*
Cholesterol 1mg0%
Sodium 7mg0%
Potassium 165mg5%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 22g24%
Vitamin A 90IU2%
Vitamin C 7.1mg9%
Calcium 23mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use a slow cooker to make delicious chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

 

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Lemon Cream Scones

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

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

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

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

Other Scone Recipes On This Blog – I LOVE Scones!

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

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

Collage of 9 scone pictures from The Grateful Girl Cooks!

How To Make Lemon Cream Scones

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

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

Frozen butter is grated into dry ingredients in bowl

Pastry blender is used to incorporate grated butter into flour for scones

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

Add The Wet Ingredients To The Dry Ingredients

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

Egg and whipping cream are added to scone dough ingredients

Scone dough is fully mixed together in a bowl.

Shape The Dough To Make The Lemon Cream Scones

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

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

Lemon scone dough is formed into a ball on floured surface
Can you see the little pieces of lemon zest in the dough? That adds great citrus FLAVOR to the yummy scones!

Lemon cream scone dough is cut into 8 wedges with pizza cutter

Bake The Lemon Cream Scones

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

Scone wedges are placed on parchment paper to bake

Lemon cream scones, freshly baked and out of oven

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

Prepare The Lemon Glaze

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

Lemon glaze for icing the scones in small metal bowl
Glaze The Scones

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

Lemon glaze added to scones on wire rack with a pastry brush

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

Lemon cream scones, on wire rack with lemon glaze dripping down

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

Lemon cream scones, served on white plate with yellow flower on top

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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

0 from 0 votes
Lemon Cream Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!
Category: Breakfast
Cuisine: American
Keyword: lemon cream scones
Servings: 8 scones
Calories Per Serving: 403 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 1/3 cup granulated sugar
  • lemon zest (from a LARGE lemon)
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 Tablespoons butter (one cube), frozen
  • 1 egg
  • 1/2 cup heavy whipping cream
For Lemon Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons lemon juice (fresh squeezed)
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons butter , melted
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
  3. Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
  4. In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
  5. Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
  6. Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
  7. Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
  8. Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
  9. Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!
Nutrition Facts
Lemon Cream Scones
Amount Per Serving (1 scone)
Calories 403 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 82mg27%
Sodium 331mg14%
Potassium 108mg3%
Carbohydrates 48g16%
Sugar 23g26%
Protein 4g8%
Vitamin A 730IU15%
Vitamin C 2.1mg3%
Calcium 44mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

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Super Creamy Chocolate Peanut Butter Smoothie

You’re gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!
I LOVE the flavor combination of chocolate and peanut butter, so making a breakfast smoothie using those ingredients was a fabulous idea! Yes… it WAS! This Super Creamy Chocolate Peanut Butter Smoothie was absolutely AMAZING!

In our home, we love making smoothies, and love to experiment and try different flavor combos!  This chocolate peanut butter smoothie is extra creamy and thick!

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

Who Wants A Nice, CREAMY Smoothie?

It’s creamy, thanks to the addition of a frozen banana, cocoa powder, peanut butter, Greek vanilla yogurt (for protein), and a bit of milk. I’m not kidding… this chocolate peanut butter smoothie is amazing and tastes like a creamy milkshake!

Using a pre-frozen banana eliminates the need to add chunks of ice. Ice can water down the smoothie and if not blended fully, can leave ice chips in the smoothie! The chocolate peanut butter smoothie recipe, as written, makes one 12 ounce smoothie or two 6 ounce servings.  

How To Make A Chocolate Peanut Butter Smoothie

Place a frozen medium banana, milk, Greek vanilla yogurt, peanut butter, and cocoa into a blender. Note: if you use PLAIN Greek yogurt, you might want to sweeten the smoothie up a bit with honey. Blend the ingredients until they become very smooth and thick. Pour the finished smoothie into a tall glass (or 2, if splitting it).

Ingredients for this chocolate peanut butter smoothie go into a blender to mix.

Who Wants A Chocolate Peanut Butter Smoothie When It’s FREEZING Outside?

ME!  I made this smoothie for breakfast on a morning when it was 36 degrees outside! Yep! To fancy up my smoothie I added a fancy umbrella straw! That way, my brain would think I was in a sunny warm and tropical location. Pretty smart thinking, right?

Mind over matter and no brain-freeze, right? This creamy chocolate peanut butter smoothie would be a great afternoon treat for the kids (divided into small serving sizes, of course)!

I used low-fat milk and light yogurt, so the total calorie count came in fairly low, which is not bad for a breakfast smoothie or snack drink. The recipe can easily be doubled, OR it can be divided into TWO or THREE smaller sized servings.

Creamy chocolate peanut butter smoothie, served with a tropical umbrella straw!

See how thick and creamy that chocolate smoothie is? YUM!

A spoonful of chocolate peanut butter smoothie shows how thick it is!

The chocolate peanut butter smoothie is really nice and thick. It tastes super creamy… and boy, is it GOOD! Hope you will give it a try! I think you will LOVE it!

Want To Check Out Other Smoothie Recipes?

If you enjoy this drink, be sure to check out some of my other smoothie recipes! You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Super Creamy Chocolate Peanut Butter Smoothie
Prep Time
3 mins
Cook Time
0 mins
Total Time
3 mins
 
You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!
Category: Beverage, Breakfast
Cuisine: American
Keyword: chocolate peanut butter smoothie
Servings: 2 servings (6 ounces) or 1 large (12 ounces)
Calories Per Serving: 191 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium banana , FROZEN (see note section)
  • ½ cup low-fat milk
  • ½ cup light Greek vanilla flavored yogurt
  • 1 Tablespoon smooth peanut butter
  • 2-3 Tablespoons unsweetened cocoa powder (I used 3)
Instructions
  1. Place all ingredients in blender.
  2. Cover blender and blend for a minute or so, until all ingredients are fully combined and mixture is smooth and thick.
  3. Pour into a 12 ounce glass or two 6 ounce glasses, and enjoy!

Recipe Notes

I like to peel ripe bananas, cut them in half, and store them in re-sealable bags in my freezer. That way, it's very easy to grab a pre-frozen banana any time I need one for a smoothie!
*If using PLAIN Greek yogurt, you may want to add a bit of honey to help sweeten the smoothie.

Nutrition Facts
Super Creamy Chocolate Peanut Butter Smoothie
Amount Per Serving (1 serving (6 ounce))
Calories 191 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 95mg4%
Potassium 519mg15%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 17g19%
Protein 10g20%
Vitamin A 100IU2%
Vitamin C 5.1mg6%
Calcium 80mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to add to your Pinterest boards!You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!

 

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Gingerbread Muffins

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

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

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

Prepare The Batter for The Gingerbread Muffins

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

Batter is mixed together for gingerbread muffins.

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

Dry ingredients are added to gingerbread muffin batter in bowl.

Gingerbread muffin batter is reading to put into muffin cups to bake.

Fill the Muffin Cups Then Bake

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

Batter for gingerbread muffins is divided into muffin holders.

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

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

Gingerbread muffins out of oven, cooling on wire rack.

Making Icing To Decorate The Gingerbread Muffins

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

Powdered sugar icing is mixed to drizzle on gingerbread muffins.

Gingerbread muffins are drizzled with powdered sugar icing and red sprinkles.

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

One of the gingerbread muffins is cut in half to see inside.

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

Looking For More GINGERBREAD-INSPIRED 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 GINGERBREAD-INSPIRED recipes, including:

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 follow me on social media:

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

Author's signature

Recipe Adapted From:The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

0 from 0 votes
Gingerbread Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
Category: Breakfast
Cuisine: American
Keyword: gingerbread muffins
Servings: 12
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • 1/4 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Instructions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!
Nutrition Facts
Gingerbread Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 158mg7%
Potassium 281mg8%
Carbohydrates 46g15%
Sugar 30g33%
Protein 2g4%
Vitamin A 30IU1%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

 

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Old-Fashioned Cake Doughnuts

You’ll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes a simple Old-Fashioned Cake Doughnut, maybe sprinkled with powdered sugar or cinnamon-sugar hits the spot!

If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple cake doughnut out of simple curiosity on the “how-to’s” of making them. I located a recipe that sounded good on Pinterest and gave it a go… with very good results!

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

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

How To Make Cake Doughnuts

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

Dry ingredients for doughnuts are sifted together.

Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface. Flour your hands a little bit,  and then knead the dough lightly, adding a sprinkle or two of flour if the dough remains sticky.

The dough is kneaded together on a floured surface.

Doughnut dough is shaped into a circle before cutting out shapes.

Cut Out The Cake Doughnuts

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

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

Circles are cut out of the dough with a biscuit or doughnut cutter.

A bottle cap can be used to cut out the doughnut holes.

Old-Fashioned Cake Doughnuts and holes ready to fry.

Cooking Old-Fashioned Cake Doughnuts

Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts).  I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!

Carefully add the doughnuts, 3-4 at a time to the hot oil. Cook them for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over.  Doughnuts should be golden brown on both sides.

The doughnuts are cooked in very hot oil to brown.

Old-Fashioned Cake Doughnuts are turning golden brown in the hot oil.

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

Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.

Paper towels absorb the oil after frying the doughnuts.

Once the doughnuts have cooled off, they are ready to serve, as is (plain and simple).  If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture.

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

Old-Fashioned Cake Doughnuts can be dusted with sifted powdered sugar before serving.

A cinnamon-sugar mixture coats these old-fashioned cake doughnuts.

However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.

A plate of old-fashioned cake doughnuts and doughnut holes, ready to eat.

Have a blessed week, as you gather with family and/or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!

Looking For More DOUGHNUT Recipes?

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

Interested In More Recipes?

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

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

Author's signature

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

0 from 0 votes
Old-Fashioned Cake Doughnuts
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
 

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

Category: Breakfast
Cuisine: American
Keyword: cake doughnuts
Servings: 12
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons butter , melted
  • 1/2 cup milk
  • 1 egg , beaten
  • approx. 1 quart oil , for frying
  • Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts
Instructions
  1. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
  2. Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
  3. Pat the dough out until it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
  4. Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
  5. Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
Recipe Notes

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

Nutrition Facts
Old-Fashioned Cake Doughnuts
Amount Per Serving (1 doughnut)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 221mg10%
Potassium 141mg4%
Carbohydrates 25g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 95IU2%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

 

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Chocolate Cream Cheese Danish

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

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

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

How To Make A Chocolate Cream Cheese Danish

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

Cream cheese and flour in metal mixing bowl (filling for danish)

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

Crescent dough rolled out on parchment paper to make chocolate cream cheese danish.

Filling The Pastry

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

Cream cheese filling for chocolate cream cheese danish, is placed on crescent dough.

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

Chopped chocolate sprinkled onto cream cheese filling on dough

Cutting The Pastry Strips For “Braiding”

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

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

Dough with strips cut on sides, with chocolate and cream cheese in middle

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

Brushing egg yolk onto the chocolate cream cheese danish.

Ready To Bake!

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

Browned chocolate cream cheese danish, right out of the oven.

Make The Glaze For The Chocolate Cream Cheese Danish

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

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

Glaze being spooned over top of baked chocolate cream cheese danish.

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

Slice of chocolate cream cheese danish on a plate with fork

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

Looking For More Delicious Breakfast Treats Like This?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  http://www.laurenslatest.com/chocolate-cream-cheese-danish/

0 from 0 votes
Chocolate Cream Cheese Danish
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
You're gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!
Category: Breakfast
Cuisine: American
Keyword: chocolate cream cheese danish
Servings: 8 servings
Calories Per Serving: 330 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pastry:
  • 1 can crescent rolls
  • 8 ounces cream cheese , softened (at room temp)
  • 1/2 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 2 ounces chopped semi-sweet chocolate
  • 1 egg yolk , beaten (for brushing onto rolled pastry before baking)
For Glaze:
  • 1/2 cup powdered sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Before beginning, preheat your oven to 375 degrees F.
  2. Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
  3. Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
  4. Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
  5. Evenly sprinkle chopped chocolate on top of the cream cheese filling.
  6. Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
  7. Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
  8. Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
  9. Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!
Nutrition Facts
Chocolate Cream Cheese Danish
Amount Per Serving (1 slice)
Calories 330 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 56mg19%
Sodium 315mg14%
Potassium 79mg2%
Carbohydrates 37g12%
Sugar 26g29%
Protein 3g6%
Vitamin A 415IU8%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

 

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Bacon, Mushroom, Spinach And Cheese Omelette

Hungry for a filling breakfast? Whip up this bacon mushroom cheese omelette, with fresh spinach leaves thrown in for good measure. It’s delicious!Hungry for a filling breakfast? Whip up this bacon mushroom cheese omelette, with fresh spinach leaves thrown in for good measure. It's delicious!
Do you enjoy omelettes? My husband and I sure do… but only eat them a couple times each month. The other day we enjoyed a homemade breakfast together.  I made us each a Bacon, Mushroom, Spinach and Cheese Omelette, and decided to share it on my blog… because it tasted fantastic!

Because we both work from our home, we had a late breakfast… which ended up being so filling we didn’t have to eat lunch! I’m so thankful to have opportunities occasionally to leisurely share a nice breakfast together, sip on orange juice and coffee, and talk about the day ahead of us.

What’s IN This Bacon Mushroom Cheese Omelette?

I am NOT going to post a printable “recipe” for this omelette, because I know a lot of people like different ingredients in their omelettes. That being said… (and in case you ARE wondering) for 2 omelettes I used: 6 large eggs, tiny bit of milk (approx. 3 Tablespoons), salt and pepper, 2 teaspoon of butter, 4 slices bacon, 6 mushrooms, couple handfuls of fresh baby spinach, and a couple handfuls of grated cheddar cheese.

Pre-Cook the Bacon

As to the “process”… this is how I made these delicious omelettes.  To start off, cut 4 pieces bacon into small strips (using kitchen scissors). Slice fresh mushrooms (about 6), then cook mushrooms AND bacon together on medium heat in a large skillet until bacon is done and crisp.

The bacon will cook a bit faster because it has been cut into tiny strips.  Remove bacon strips and mushrooms from the skillet and drain them on several thicknesses of paper towels. Set aside.

Cooking bacon in skillet

Cooked bacon pieces draining on paper towel

In medium bowl combine eggs, a little bit of milk, and salt and pepper. Whisk well to combine.

Whisking eggs and milk in metal bowl
Preparing The Omelette

Melt half the butter in a small non-stick skillet on medium-low.  Pour in half of the egg mixture for ONE omelette.

As the omelette begins to cook around the edges, slightly lift up the edges with the spatula, tilt pan, and let some of the egg mixture run under the cooked edges all around the pan. I use a rubber spatula to do this. You will slowly let the “runny” uncooked egg mixture run to the underneath side of the cooked egg, and it will cook.

Omelette egg mixture beginning to cook in skillet

Once almost all of the egg mixture has “cooked”, place a handful of fresh baby spinach leaves onto one HALF side of the omelette.  The spinach leaves will slightly wilt from the heat of the egg mixture.

Raw spinach added to omelette in skillet
Now add half of the cooked bacon/mushroom mixture to half of the omelette, on top of the spinach.

Cooked bacon added to omelette with spinach
Now add a small handful of grated cheese to HALF of the omelette (on top of the bacon/mushroom mixture). I used Cheddar for this one, but use whatever you prefer!

Grated cheddar cheese added to eggs, bacon and spinach in skillet

Almost Done!

Using a rubber spatula, carefully flip the “empty” side of the omelette over onto the stuffed half, to cover.  The heat from the eggs will slightly melt the cheese. Gently lift and slide the omelette out of the skillet and onto the serving plate.

If you want cheese totally melted, just put omelette (on microwaveable plate) into microwave for a few seconds.  Remove and serve hot.  Repeat same cooking process for the remaining ingredients to make second omelette.

Omelette flipped over halfway over bacon, spinach and cheese

This really is a hearty breakfast… a three egg omelette (can cut back to 2 eggs per person, if desired), a couple pieces of bacon, some healthy spinach and creamy cheddar cheese makes for a delicious start to the day!

Make It Your OWN!

If you wish, you can also cut the omelette in half for smaller appetites!  Add a piece of toast, some juice and coffee, and you will be quite full, satisfied, and ready to take on the day!

The beauty of making your own omelette is that you can create one using YOUR favorite ingredients. You can substitute ham for the bacon, add green onions, pepperjack cheese, salsa, etc. The possibilities are endless!  Here’s to starting the day with a great breakfast.

Thanks for stopping by this blog.  My sincere hope is that your day will be blessed by the One who made you and loves you the most.  I know that my own life has been changed forever for the better because of the undeserved grace and mercy God has shown me through His son, Jesus. For that I am truly GRATEFUL.

Interested In More Recipes?

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

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Here’s one more to pin on your Pinterest boards!Hungry for a filling breakfast? Whip up this bacon mushroom cheese omelette, with fresh spinach leaves thrown in for good measure. It's delicious!

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Old-Fashioned Crumb Coffeecake

You’ll enjoy this simple, yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.Simple yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.
I saw a recipe pop up on a friend’s Facebook page for a coffeecake that was served to Los Angeles City School students years ago. Wow! That brought back great memories of enjoying a piece from the cafeteria with friends, while on class breaks.

I just HAD to make it,  and as a result, here’s the recipe for a delicious Old-Fashioned Crumb Coffeecake! The recipe is so easy to prepare! Here’s how to make this flavorful coffeecake:

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

How To Make This Old-Fashioned Crumb Coffeecake

In a large bowl, mix together flour, brown sugar, granulated sugar, salt, nutmeg and oil. Mix until the ingredients become crumbly.  Set aside.

Flour, brown sugar, oil and spices are mixed in a bowl.A crumb topping is made for the coffeecake.

Measure out 1/2 cup of the crumb mixture and place it in a small separate bowl. Add 1 teaspoon of the cinnamon to this crumb mixture and mix to combine. Set aside.

Some of the crumb mixture is mixed with cinnamon.Cinnamon crumb mixture to add to coffeecake.

Mix And Add The Wet Ingredients

In another bowl, combine remaining teaspoon of cinnamon, baking soda, egg, and buttermilk. Mix this well with a fork or whisk. Add the buttermilk mixture to the flour mixture. Stir well to combine, but don’t over mix (only till ingredients are fully incorporated).

Buttermilk, eggs and cinnamon are mixed together, then added to the crumb coffeecake batter.Pouring wet ingredients into dry ingredients in bowl.Batter for the old-fashioned crumb coffeecake is now ready.

Prepare The Coffeecake For Baking

Grease a 9×13 pan (can use slightly smaller pan like an 8×12 for “taller” piece of coffeecake, but will need to adjust cooking time slightly). Pour in the batter and spread to distribute evenly.  Sprinkle the reserved crumb/cinnamon topping evenly over the top of the batter.

Coffeecake batter is poured into a 13x9" greased pan, for baking.

Streusel topping is added to the surface of the coffeecake batter.

Bake And Serve The Old-Fashioned Crumb Coffeecake!

Bake the old-fashioned crumb coffeecake in a 375 degree preheated oven for 30-40 minutes, until a toothpick inserted in middle of coffeecake comes out clean. TIP: Check the coffeecake at the 30 minute mark- mine only took 30 minutes to be fully baked! Be careful not to overcook the coffeecake or it can become dry.

When done, remove pan to a wire rack, and let the coffeecake cool before slicing and serving.

Crumb coffeecake has baked, and been cut into pieces to eat.

Hope you enjoy this tasty, simple old-fashioned crumb coffeecake!  It sure brought back memories for my husband and I, as we gobbled it up!

One piece of the old-fashioned crumb coffeecake, on a white plate.

Have a wonderful day. May you find encouragement for your heart and soul today! God bless you! Thanks for stopping by, and I hope you will come back soon for more delicious recipes.

Looking For More COFFEECAKE Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Recipe Source:  Article titled “Culinary SOS”, by Rose Dosti, Recipe submitted by Frances, (former pastry cook for LAUSD), published in the Los Angeles Times, January 27, 1994

0 from 0 votes
Old-Fashioned Crumb Coffeecake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Simple yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.

Category: Breakfast
Cuisine: American
Keyword: crumb coffeecake
Servings: 12 servings
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 3/4 cup vegetable oil
  • 2 teaspoons cinnamon (divided)
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine flour, brown and granulated sugars, salt, nutmeg and oil. Stir to combine until mixture is crumbly.
  3. Remove 1/2 cup of the crumbly mixture (for crumb topping)and place in small bowl. Add 1 teaspoon cinnamon to the reserved 1/2 cup crumbly mixture. Stir to combine. Set aside.
  4. In another bowl, combine remaining teaspoon cinnamon, baking soda, egg, and buttermilk. Whisk to combine ingredients. Add the liquid mixture to the flour mixture in large bowl. Stir to combine, but do not over mix.
  5. Grease or spray a 13x9 cake pan. Evenly spread the coffeecake batter in the pan. Sprinkle the reserved crumb topping evenly over the surface of the batter.
  6. Bake coffeecake for 30-40 minutes, or until a toothpick inserted into middle of cake comes out clean (mine only needed to cook for 30 minutes). Check coffeecake at the 30 minute mark, and be sure not to overcook (or coffeecake could be dry!).
  7. When done, remove pan to a wire rack and let coffeecake cool completely before serving.
Recipe Notes

If you use an 8x12 pan, be sure to adjust cooking times accordingly. Batter will be "thicker", so will need a bit more time to cook through.
13x9 pan=12 servings. If you want larger portions, this recipe will serve 8-10.

Nutrition Facts
Old-Fashioned Crumb Coffeecake
Amount Per Serving (1 piece)
Calories 367 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Cholesterol 19mg6%
Sodium 318mg14%
Potassium 85mg2%
Carbohydrates 55g18%
Sugar 35g39%
Protein 3g6%
Vitamin A 60IU1%
Calcium 48mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.

 

 

 

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Poppyseed Cake

This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!
Want a fabulous tasting cake recipe that only has a few ingredients, takes 5 minutes to throw together, and can be served as dessert OR coffeecake? Well if you do, this Poppyseed Cake is perfect for you!

I found the recipe for this poppyseed cake in my Mom’s trusty recipe box over 35 years ago and wrote it down on a little 3×5 index card. It looked easy to prepare, and turned out fantastic the very first time I made it, so I’ve been making it ever since!

The recipe is totally EASY, EASY, EASY, and tastes amazing, due to the subtle flavor imparted into a simple boxed yellow cake mix by adding a couple additional ingredients like poppyseeds and cooking sherry!

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

Prepare The Cake Batter

The poppyseed cake can be in the oven in about 5 minutes! How’s THAT for easy? Combine cake mix, oil, cooking sherry, eggs and poppyseeds in a large bowl. Mix well for 4-5 minutes. That’s it! The cake batter is ready!

Poppyseeds, cake mix, and eggs in mixing bowl.

Batter for poppyseed cake in white bowl, and ready to pour into pan.

Bake The Poppyseed Cake

Pour the cake batter into a very well-greased bundt pan. Make sure the batter is evenly distributed.  Bake the poppyseed cake at 350 degrees for 45 minutes. You can test for “done-ness” by inserting a toothpick into the center of the cake. If it comes out clean, then it is ready!

When the cake is done, remove the bundt pan from the oven, and transfer the pan to a wire rack to completely cool the cake.

Here is the poppyseed cake batter in bundt pan, ready to bake.

Removing the Poppyseed Cake From the Bundt Pan

Once the cake has cooled completely, run a spatula or butter knife around the edges of the cake, because it helps to loosen the edges. Place a large plate upside down on top of the bundt pan, and holding both bundt pan and plate securely, flip the cake upside down, inverting the cake onto the plate.

If you greased the pan really well, it should come right out onto the plate.  Once onto plate, carefully turn the cake over again so it is right side up on a serving platter.

Fully baked poppyseed cake in bundt pan on rack

Make The Decorative Icing To Drizzle On the Cake

Decorating the cake with an icing drizzle is completely optional (cake tastes great all by itself), and the icing adds a nice fancy touch, and a little sweetness.

In a small bowl, mix together the icing ingredients until you have an icing that can be decoratively drizzled over the surface of the cake. Let this icing firm up completely, once you’ve drizzled it onto cake.

Icing dripping off of the poppyseed cake.

Time To Serve The Poppyseed Cake!

Slice and serve! If serving poppyseed cake as a dessert, a scoop of ice cream is a perfect accompaniment.  When serving it as a breakfast or snack coffeecake, it tastes great with a good cup of coffee or tea! Doesn’t it look yummy?

One slice of poppyseed cake, sitting on a plate.

The flavor is wonderful, and the cake is not dry!  Sure hope you will consider making this Poppyseed Cake. It’s also a wonderful addition to any brunch table, too.

A fork and bite of the poppyseed cake on a white plate.

Thanks for taking time out of your day to give this recipe a “look”. Really glad I found it in my Mom’s old recipe box so long ago.  I don’t have a clue who the original author was, but am thankful for the recipe, because I’ve made it many, many times over the past 35 years!

By the way, if you enjoy cakes that can double as dessert OR coffeecake, be sure to check out my recipe for Hummingbird Cake! Have a wonderful day.

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

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

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

Author's signature

Recipe Source:  My Mom (years and years ago)

0 from 0 votes
Poppyseed Cake
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!

Category: Dessert or Coffeecake
Cuisine: American
Keyword: poppyseed cake
Servings: 12 servings
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 box yellow cake mix (get the kind that says "with pudding")
  • 3/4 cup cooking sherry
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1/3 cup poppyseeds
For Icing:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a few sprinkles water at a time (until icing becomes a "drizzling" consistency)
Instructions
  1. Preheat oven to 350 degrees F. Grease a bundt pan very well. Set aside.
  2. In large bowl, mix cake ingredients for 5 minutes (boxed yellow cake mix, cooking sherry, oil, eggs and poppyseeds). Pour batter evenly into greased/floured cake pan. Bake cake at 350 degrees for 45 minutes. Remove pan to wire rack to cool.
  3. While cake is cooling, mix up icing ingredients in small bowl. Add sprinkles of water until icing is thick enough to drizzle over top of finished cake. (Too thick... add couple drops water. Too thin... add more powdered sugar).
  4. Once cake has completely cooled, invert a plate over top of bundt pan, and holding both plate and bundt pan securely, flip the cake over. Once cake is on plate, carefully turn it over once more on serving platter so the right side is facing up. Decoratively drizzle the icing over top of cake. Let icing firm up, then serve and enjoy this tasty cake for dessert (with a scoop of ice cream) or as a coffeecake for breakfast!
Recipe Notes

The baking time indicated is designed for a bundt pan. If using a standard sized cake pan, your cooking time will need to be adjusted slightly.

Nutrition Facts
Poppyseed Cake
Amount Per Serving (1 slice)
Calories 363 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 336mg15%
Potassium 70mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 28g31%
Protein 3g6%
Vitamin A 80IU2%
Calcium 140mg14%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!

 

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