Breakfast Archives

Category: Breakfast

26
Jan
2018

Overnight Banana Coconut Oats

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5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!

I really like the idea of having overnight oats ready to grab and go in the morning. There’s no fuss- just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!

It couldn’t be easier to make banana coconut oats, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU! Here’s how to make one serving:

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

How To Make Overnight Banana Coconut Oats

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract. I didn’t find it necessary, but it is an option!

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, you might need to add a bit more coconut milk to ensure the ingredients are covered.

This is what the overnight banana coconut oats looked like after mixing. Place a lid on the jar or container, and refrigerate overnight.

The next morning, remove jar from refrigerator and remove lid. Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat cold (no, you don’t heat them!).

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings. Overnight banana coconut oats can be prepared 2-3 days in advance. If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Looking for More OVERNIGHT OAT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. You might also enjoy my other overnight oats recipes, including:

Interested In More Recipes?

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

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Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

0 from 0 votes

Overnight Banana Coconut Oats

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Category: Breakfast

Cuisine: American

Keyword: overnight banana coconut oats

Servings: 1 serving

Calories Per Serving: 581 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup old fashioned rolled oats (not instant)
1/2 very ripe banana , sliced thin
1/4 teaspoon vanilla extract
1 Tablespoon shredded coconut (unsweetened preferred)
1 teaspoon chia seeds
2 teaspoon pure maple syrup
1/2 cup unsweetened coconut milk (plus more, if necessary)
1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)

US Customary - Metric

Instructions

Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
Serve, and enjoy!

Recipe Notes

Oats can be prepared 2-3 days in advance, if desired.

Nutrition Facts

Overnight Banana Coconut Oats

Amount Per Serving (1 serving)

Calories 581 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 28g175%

Sodium 42mg2%

Potassium 673mg19%

Carbohydrates 62g21%

Fiber 9g38%

Sugar 23g26%

Protein 9g18%

Vitamin C 8.5mg10%

Calcium 81mg8%

Iron 4mg22%

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

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

19
Jan
2018

Lemon Ricotta Pancakes

categories: Breakfast

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If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. Oh my goodness! We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there.

Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

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

Lemons, Lemons, Lemons!

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT! So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Make The Batter For Lemon Ricotta Pancakes

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Cook the Lemon Ricotta Pancakes

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other.

Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

Serve The Pancakes!

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired).

I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Serve warm, with maple syrup or whipped cream! Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

I really hope you will consider trying this recipe… the lemon ricotta pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends! You’ll definitely enjoy these absolutely delicious pancakes! They’re so good I bet you’ll want to make them again… and again! Have a great day!

Looking For More PANCAKE Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: Ashley, at https//bakerbynature.com/lemon-ricotta-pancakes/

0 from 0 votes

Lemon Ricotta Pancakes

Prep Time

10 mins

Cook Time

3 mins

Total Time

13 mins

Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Category: Breakfast

Cuisine: American

Keyword: lemon ricotta pancakes

Servings: 16 pancakes

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
1½ teaspoons baking soda
2 eggs (large)
1½ cups milk
1 cup ricotta cheese (full fat is best!)
1½ teaspoons vanilla extract
1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
2 teaspoons lemon zest

For Garnish/Serving (if desired):

Powdered sugar (sifted), Fresh fruit, or whipped cream
Maple syrup

US Customary - Metric

Instructions

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.
Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).
When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!

Recipe Notes

The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal.
*Caloric count does not include powdered sugar garnish or maple syrup.

Nutrition Facts

Lemon Ricotta Pancakes

Amount Per Serving (1 pancake)

Calories 115 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 242mg11%

Potassium 96mg3%

Carbohydrates 17g6%

Sugar 4g4%

Protein 4g8%

Vitamin A 140IU3%

Vitamin C 1.8mg2%

Calcium 73mg7%

Iron 0.9mg5%

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

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09
Jan
2018

Triple Berry Banana Smoothie

categories: Beverages, Breakfast, Lunch - Quick and Easy

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A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!

Do you enjoy cold, fresh fruit smoothies? We sure do at our house! Recently for lunch I made a Triple Berry Banana Smoothie, which included blended frozen raspberries, blueberries, and blackberries with a banana, orange juice, Greek yogurt and spinach! It was DELICIOUS!

Here in the Portland, Oregon area, we’ve been experiencing many days with temperatures in the low 30’s this Winter. I realize that sounds like a “heat wave” to others experiencing absolutely frigid temps, heavy snowfall and blizzard conditions, BUT… it still was COLD.

So in spite of everything my brain told me NOT to do on a freezing cold day, I made a really COLD fruit smoothie for lunch… ha ha! And guess what? IT WAS WONDERFUL!

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

What’s IN A Triple Berry Banana Smoothie?

The smoothie couldn’t be easier to make! Here are the cast of characters… frozen berries (3 kinds- blueberry, blackberry and raspberry, bought in a fruit medley bag at Costco. I added non-fat plain Greek yogurt (a good source of protein), a handful of fresh baby spinach (trust me- the kids will NEVER know there’s a veggie in there!), a banana, and a small amount of orange juice.

It’s EASY To Make This Smoothie!

All the ingredients are placed into a blender and mixed until it is smooth! That’s it! There is enough to make 2 (8 ounce) smoothies, or 4 little smoothies (for the kids). By using frozen berries there is no need to add ice to make the smoothie cold (which can possibly water down the drink).

Looking For Other Smoothie Recipes?

If you are a lover of fruit smoothies, I would also recommend checking out my recipes for Orange Julius (copycat), Blueberry, Banana and Kale Smoothie, or a Super Creamy Chocolate Peanut Butter Smoothie! They all taste wonderful, and are very easy to prepare!

A Triple Berry Banana Smoothie Is SO EASY To Make

But for now, let’s go back to THIS incredible tasting triple berry banana smoothie! Once it is well blended, pour yourself a great big glass full, and ENJOY this yummy, filling drink! The best part is that it only takes a couple minutes to make, tastes GREAT, and is nice and cold from those frozen berries! Lip-smackin’ good!

Hope you enjoy this triple berry banana smoothie! We sure did! The recipe for the triple berry smoothie is easily doubled, and can be easily adapted to use other berries you may enjoy. It was a very light lunch for me that day, but it left me filling full and satisfied.

Thank you for stopping by, and I hope you will come back again soon. Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day!

Interested In More Recipes?

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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0 from 0 votes

Triple Berry Banana Smoothie

Prep Time

3 mins

Cook Time

0 mins

Total Time

3 mins

A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!

Category: Beverage, Breakfast

Cuisine: American

Keyword: triple berry banana smoothie

Servings: 2 (8 ounce) servings

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups frozen berry medley (blueberries, blackberries, raspberries)
1 large banana
1 large handful fresh baby spinach leaves (approx. 1½ cups)
3 heaping Tablespoons non-fat Greek yogurt
1/2 cup orange juice (I used commercially prepared)

US Customary - Metric

Instructions

Place all ingredients in blender. Make sure berries (or banana) are frozen before adding. By using frozen fruit, you avoid having to add ice cubes to the drink to make it cold, which can water it down.
Process ingredients until well blended and smooth.
Pour into glasses and serve!

Recipe Notes

Recipe yields approximately 2 (8 ounce) servings) or 4 (1/2 cup) servings.

Nutrition Facts

Triple Berry Banana Smoothie

Amount Per Serving (1 serving (8 ounce))

Calories 160 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 3mg0%

Potassium 418mg12%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 25g28%

Protein 1g2%

Vitamin A 280IU6%

Vitamin C 40mg48%

Calcium 19mg2%

Iron 0.6mg3%

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

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08
Dec
2017

Microwave Egg Breakfast Sandwich

categories: Breakfast, Sandwiches

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Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes?

Yep… it’s delicious, and this breakfast sandwich can be ready faster than stopping for take-out at a fast-food restaurant!

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

Remodeling Our Kitchen AND Trying To Cook Breakfast

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).

My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.

I recently began making eggs in the microwave – who knew? Now I’ve made these 2 minute breakfast sandwiches several times already.

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.

How To Make A Microwave Egg Breakfast Sandwich

Here’s how easy they are to make using a microwave, and a few simple ingredients. The ingredients are an egg, grated cheddar, deli sliced ham, and one whole English muffin.

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Give it a good stir until the ingredients are mixed together thoroughly.

Next place the English muffin halves in toaster and lightly toast them until they are lightly browned. Now it’s time to multi-task!!!!

Cook The Egg In The Microwave

While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).

Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha).

I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin. We are LIVIN’ LARGE during this kitchen remodel… ha ha ha!

As soon as the English muffin is toasted, lightly butter it, then add the ham immediately. Place the cooked egg on top of the ham, add sharp cheddar cheese and put the lid on top.

If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Ready To Eat

That’s it! In under 2 minutes, you’ve got yourself an wonderfully tasty breakfast! The warmth from the top half of the English muffin lightly melts the cheese, as well.

I made a microwave egg breakfast sandwich one morning when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting microwave egg breakfast sandwich was made “lickety split” for us kitchen “orphans”.

These would be fantastic item for a quick breakfast to eat on the go I’m pretty sure many of you eat in your car on the way to work- (wink, wink).

Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? This microwave egg breakfast sandwich would also be a quick way to feed the kids before school. It tastes really good, too.

Hope you’ll give it a try! 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 BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Microwave Egg Breakfast Sandwich

Prep Time

1 min

Cook Time

1 min

Total Time

2 mins

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Category: Breakfast

Cuisine: American

Keyword: microwave egg breakfast sandwich

Servings: 1 sandwich

Calories Per Serving: 430 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Non-stick cooking spray
1 large egg
1 teaspoon water
1 pinch salt/pepper (to season egg)
1 english muffin , split and toasted
1 teaspoon butter (optional, for muffin)
2 ounces deli ham (2-3 very thin slices)
1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)

US Customary - Metric

Instructions

Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
Lightly toast english muffin. When done, butter one half (optional).
While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!

Nutrition Facts

Microwave Egg Breakfast Sandwich

Amount Per Serving (1 sandwich)

Calories 430 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 225mg75%

Sodium 1167mg51%

Potassium 297mg8%

Carbohydrates 26g9%

Fiber 1g4%

Protein 25g50%

Vitamin A 515IU10%

Calcium 162mg16%

Iron 1.8mg10%

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

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27
Nov
2017

Glazed Lemon Poppy Seed Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

Who wants doughnuts? How about these Glazed Lemon Poppy Seed Doughnuts? They are baked (not fried), a little sweet, a little tangy, glazed with a lemon icing… and very good! Yes, please!

I found this recipe on Pinterest and decided to give it a try. I love all things lemon… and lemon poppy seed doughnuts with lemon glaze on top? C’mon!!! I knew I had to make them. The doughnuts are baked and are crazy easy to make.

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

Prepare The Doughnut Pan

Spray a doughnut pan with non-stick spray; set aside. Preheat your oven to 350 degrees F. Speaking of doughnut pans… I bought a Wilton 6 cavity doughnut pan a couple years ago with a gift card I received for my birthday.

I think the doughnut pan was only $9 or $10 dollars on Amazon, and I’ve used it a lot. It’s wonderful to be able to BAKE doughnuts, instead of FRYING them! This is what the pan looks like.

How To Make Lemon Poppy Seed Doughnuts

In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth.

Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to over mix! You now have the batter made for the lemon poppy seed doughnuts! Easy, right?

Fill Pan Then Bake The Doughnuts

Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches. Bake the lemon poppy seed doughnuts at 350°F for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done.

When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper.

When you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.

Make Glaze For The Lemon Poppy Seed Doughnuts

To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. NOTE: I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

Icing The Doughnuts

Once the doughnuts have cooled down, frost them with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the iced lemon poppy seed doughnuts back onto the wire rack.

Once all the doughnuts have been iced, sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the “icing” has firmed up, the lemon poppy seed doughnuts are ready to serve.

Lemon poppy seed doughnuts are best eaten on the same day they are made, BUT you can store them for a couple days at room temp, if covered well.

Can You FREEZE Lemon Poppy Seed Doughnuts?

YES. The doughnuts can be frozen for a month or two, if wrapped and sealed well. I made these doughnuts a couple weeks ago before our complete kitchen remodel begins. We won’t have an oven for 6-8 weeks, so I froze several doughnuts for later. I’m looking forward to having them conveniently stashed in our freezer to pull out for a quick breakfast treat!

There you have it… Baked Lemon Poppy Seed Doughnuts! A big thank you goes out to Sally at Sally’s Baking Addiction for her lovely recipe! Sure hope you will give these yummy lemon infused doughnuts a try.

Looking For More DOUGHNUT Recipes?

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

Interested In More Recipes?

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

Recipe Source: https://sallysbakingaddiction.com/2016/09/02/glazed-lemon-poppy-seed-donuts/

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Glazed Lemon Poppy Seed Doughnuts

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: lemon poppy seed doughnuts

Servings: 9 Doughnuts

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Doughnuts:

1 cup all purpose flour
1 Tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons butter , melted (and cooled a bit)
1 large egg
1/3 cup granulated sugar
1/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 Tablespoon lemon zest
1 Tablespoon fresh lemon juice

For the Lemon Glaze:

1 cup powdered sugar
2 Tablespoon butter , melted
1 Tablespoon fresh lemon juice
1-2 Tablespoons milk (depends on thickness of glaze you desire)
1/2 teaspoon vanilla extract
Poppy seeds for garnish (completely optional)

US Customary - Metric

Instructions

Spray a doughnut pan with non-stick spray and set aside. Preheat oven to 350° F.
In a medium bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk together, then set bowl aside. In separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk together until batter is smooth, Pour this wet mixture into bowl with dry ingredients. Stir until combined into a thick batter, but make sure not to over mix!
Carefully spoon (or pipe) batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.
Bake doughnuts for approx. 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for 2-3 minutes, then transfer doughnuts from pan to a wire rack that is on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let doughnuts cool before putting the glaze on them.
To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.
Once doughnuts have cooled, frost with lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back on wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts are glazed. Once the "icing" has firmed, doughnuts are ready to serve.

Nutrition Facts

Glazed Lemon Poppy Seed Doughnuts

Amount Per Serving (1 doughnut)

Calories 207 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 35mg12%

Sodium 221mg10%

Potassium 92mg3%

Carbohydrates 32g11%

Sugar 21g23%

Protein 2g4%

Vitamin A 235IU5%

Vitamin C 2.1mg3%

Calcium 56mg6%

Iron 0.9mg5%

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

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21
Aug
2017

Blackberry Scones

categories: Breads, Breakfast, Scones

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Delicious blackberry scones are easy to make, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.
Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones for breakfast or an afternoon snack!

Blackberries grow wild all over the beautiful Pacific Northwest. We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).

This summer we have a bumper crop of blackberries, free for the taking, and so it is a perfect scenario for making blackberry scones!

I’ve been picking berries every other day, and get about a quart of berries each time. I’ve already used them to make a Blackberry Cobbler, a Berry and Orange Spinach Salad, and Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

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

These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog. For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking.

Here’s how to make them (there’s a printable recipe card at the bottom of this post):

How To Make Blackberry Scones

First, preheat your oven to 400° F. In a large bowl, whisk together the all purpose flour, baking powder and salt. Cut up COLD butter into small chunks and add to flour mixture.

Use a pastry blender to cut the butter into the flour until the butter has been reduced to the size of small peas.

You can also do this in a food processor, if desired. Add sugar to the bowl, and stir to combine. Set this mixture aside.

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

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

Pour the whisked whipping cream/egg mixture into the flour mixture. Stir gently to mix. Your dough will be fairly sticky.

Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently.

Shape And Cut The Scones

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.

Shape dough into an 8 inch circle using your clean hands. The dough should be about 1½ inches high.

Cut the blackberry scones into 8 wedges with a sharp knife or pizza cutter. I use a pizza cutter- easy, and works like a charm!

Bake The Blackberry Scones

Place the scones onto an ungreased baking sheet in a circle. I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).

Bake the scones in a preheated 400 degree oven for 20-22 minutes. They are done when the tops are light golden brown in color and they are “set” in the middle.

Time To Eat Some Blackberry Scones!

When the blackberry scones have finished baking, let them cool on the baking sheet for several minutes. Once cooled, separate them and transfer to a wire rack to finish cooling. That’s it!

I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Thanks for taking time to look at this recipe! I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!).

Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!

Looking For More Recipes For SCONES?

You can find all of my recipes in the Recipe Index, located at the top of the page. All of my scone recipes are in the BREAD category, and I have quite a few, including:

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Recipe Adapted From: http://birdsnestbites.com/blackberry-scones/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Scones

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

Category: Breakfast

Cuisine: American

Keyword: blackberry scones

Servings: 8 scones

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2½ teaspoons baking powder
1 teaspoon salt
7 Tablespoons COLD butter (almost a whole cube)
1/4 cup granulated sugar
1/2 cup heavy whipping cream
2 large eggs
1½ teaspoons vanilla extract
1½ cups FROZEN blackberries

US Customary - Metric

Instructions

Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!

Nutrition Facts

Blackberry Scones

Amount Per Serving (1 scone)

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 87mg29%

Sodium 401mg17%

Potassium 229mg7%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 7g8%

Protein 5g10%

Vitamin A 640IU13%

Vitamin C 5.7mg7%

Calcium 85mg9%

Iron 1.9mg11%

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

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26
Jun
2017

Jalapeño Cheddar Bagels

categories: Bagels, Breads, Breakfast

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Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!
Do you enjoy bagels? We sure do, in our home. I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!

I’ve made several types of bagels in the past (see list below). I discovered that New York style bagels are much easier to make than you might think! This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while. Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!

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

The Basic Method Used To Make Jalapeño Cheddar Bagels

When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels. This will give you a good idea of the method involved to make bagels (they’re EASY).

Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough. The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!

Who Wants A Delicious Bagel?

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! When you add a dollop or schmear of cream cheese on top, you’ve got bakery shop quality jalapeño cheddar bagels that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!

Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!

I hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are fairly easy to make, and taste wonderful! Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes.

Looking For More BAGEL Recipes?

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

Interested In More Recipes?

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Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Jalapeño Cheddar Bagels

Prep Time

2 hrs 30 mins

Cook Time

20 mins

Total Time

2 hrs 50 mins

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!

Category: Bread/Breakfast

Cuisine: American

Keyword: jalapeno cheddar bagels

Servings: 8 bagels

Calories Per Serving: 269 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

0.25 ounces active dry yeast (1 envelope)
2 Tablespoons granulated sugar
1¼ cups warm water , divided
3½ cups all-purpose flour
1½ teaspoons salt
3 medium jalapeño peppers , de-seeded and diced
4 ounces sharp cheddar cheese , grated, divided

US Customary - Metric

Instructions

In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Nutrition Facts

Jalapeño Cheddar Bagels

Amount Per Serving (1 bagel)

Calories 269 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 14mg5%

Sodium 525mg23%

Potassium 85mg2%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 200IU4%

Vitamin C 6.2mg8%

Calcium 110mg11%

Iron 2.6mg14%

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

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19
Jun
2017

Gingerbread Granola

categories: Breakfast

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Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you’ll love this as cereal, or a yogurt /ice cream topping!

I recently whipped up a batch of Gingerbread Granola ( in about 30 minutes!), and have really enjoyed having it around our house for a quick breakfast cereal or snack.

The original recipe came from Pinterest, and I made the granola for the first time a few days after finding it. The recipe was very quick and easy to make, and took only about 30 minutes, from start to finish!

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

How To Make Gingerbread Granola

It is very easy to make this delicious gingerbread granola, which features rolled oats, coconut, chopped nuts, dried cranberries (or raisins), cinnamon, molasses, ginger and cloves. There are a lot of traditional gingerbread spices in this simple granola!

In a large mixing bowl, whisk molasses, oil, salt, cinnamon, cloves and ginger together until mixture is fully blended.

Add the old-fashioned rolled oats, coconut, and chopped pecans (or walnuts) to the molasses mixture. Stir until the ingredients for this gingerbread granola are fully coated.

Evenly divide the mixture. Pour it onto two large rimmed baking sheets. The reason to put it on TWO baking sheets is because spreading the mixture onto TWO sheets, enables the granola to cook quicker.

Bake The Gingerbread Granola

Spread the granola mixture out very well on both sheets. Bake in a preheated 325 degree oven for 25 minutes. Stir the oats occasionally during the baking time, then re-spread the oats back out on the sheets, and continue baking.

The gingerbread granola is done when the oats have turned light brown. Mine took 25 minutes to bake to this stage. Your batch may take a couple minutes shorter or longer, because oven temps. vary. I recommend checking it at 20 minutes!

Stir Cranberries Into Gingerbread Granola

Once done, remove the gingerbread granola from oven, and stir in the dried cranberries (or raisins). Be sure to let the granola cool completely to room temperature. Once the gingerbread granola has cooled completely, place it into an airtight container for storage.

How To Store The Granola

Store the granola in canning jars or other airtight containers. This recipe makes enough to fill a quart sized jar and a pint sized jar. A serving size is about 1/2 cup, so you will have approximately 11 servings total.

Gingerbread Granola Is Great For Gift-Giving Or Other Uses

Gingerbread Granola would be a thoughtful gift to give to give a friend or family member, especially during the holidays. You could put a nice label and a decorative ribbon on the jar to make it look nice and festive!

This gingerbread flavored granola would also taste wonderful over ice cream or frozen yogurt, or mixed into a morning parfait with fruit and Greek yogurt!

It is very convenient to have this gingerbread granola around the house to enjoy as a delicious breakfast cereal with milk for breakfast. YUM.

Hope you will consider trying this recipe. There are many possibilities for using this simple yet tasty granola! Have a blessed day! If you enjoy homemade granola, be sure to check out my recipes for Cranberry Almond Granola and Coconut Pecan Chocolate Chip Granola.

Thank you for stopping by today. Don’t forget- you can find ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From: http://kitchensimplicity.com/gingerbread-granola

0 from 0 votes

Gingerbread Granola

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you'll love this as cereal, or a yogurt /ice cream topping!

Category: Breakfast

Cuisine: American

Keyword: gingerbread granola

Servings: 11 (½ cup servings)

Calories Per Serving: 267 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup molasses
2 Tablespoons canola oil (or mild tasting oil)
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups rolled oats (old-fashioned, not instant)
1 cup flaked coconut
1 cup pecans (or walnuts), chopped
1/2 cup dried cranberries (or raisins)

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
In a large mixing bowl, add first 6 ingredients (molasses, oil, salt, cinnamon, ginger and cloves). Whisk these together until fully blended.
Add rolled oats, coconut flakes and chopped nuts to molasses mixture; stir until oats, etc. are coated.
Divide and spread mixture out evenly onto 2 large baking sheets (with rims). Bake at 325 degrees for 25-30 minutes. Stir oats occasionally (every 7-8 minutes), then redistribute them on baking sheets, and bake until the oats become light brown in color.
Remove oats from oven and stir in dried cranberries (or raisins). Let the granola cool completely on the baking sheets before transferring to an airtight container, or serving. Enjoy!

Nutrition Facts

Gingerbread Granola

Amount Per Serving (0.5 cup)

Calories 267 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Sodium 61mg3%

Potassium 308mg9%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 12g13%

Protein 4g8%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 43mg4%

Iron 2mg11%

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

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01
May
2017

Cranberry Orange Loaf With Orange Icing

categories: Breads, Breakfast

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

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

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

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

Making The Cranberry Orange Loaf Batter

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

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

Baking The Cranberry Orange Loaf

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

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

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

Make The Orange Icing

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

Time To Ice The Cranberry Orange Loaf!

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

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

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

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

Looking for More SWEET BREAD Recipes?

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

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From: https://www.averiecooks.com/2015/11/cranberry-orange-bread-with-sweet-orange-glaze.html

0 from 0 votes

Cranberry Orange Loaf With Orange Icing

Prep Time

15 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 20 mins

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

Category: Bread

Cuisine: American

Keyword: cranberry orange loaf

Servings: 12 1 loaf (9x5)

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

For Orange Icing:

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

US Customary - Metric

Instructions

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

Nutrition Facts

Cranberry Orange Loaf With Orange Icing

Amount Per Serving (1 slice)

Calories 335 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Cholesterol 14mg5%

Sodium 208mg9%

Potassium 110mg3%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 39g43%

Protein 3g6%

Vitamin A 70IU1%

Vitamin C 9.1mg11%

Calcium 33mg3%

Iron 1.3mg7%

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

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20
Apr
2017

Healthy Chocolate Oatmeal

categories: Breakfast

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Make healthy chocolate oatmeal in the microwave! It’s delicious and will fill you up! This QUICK breakfast is a yummy “morning bowl of goodness”.I recently found a simple, quick recipe for Healthy Chocolate Oatmeal made in the microwave and thought I’d try it. After all, how bad could a healthy breakfast with oatmeal AND chocolate be for you, right? The recipe makes one serving, but can be easily doubled.

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

Why Is It Called HEALTHY Chocolate Oatmeal?

The reason this chocolate oatmeal can be considered “healthy” is that it is made with non-fat milk, unsweetened cocoa powder and artificial sweetener (no sugar!). And guess what? It is yummy!

This is a perfect for those of you, who like me, have a deep love of all things chocolate, and find it appealing, even in a bowl of healthy OATMEAL! Chocolate for the win! The best part is that making healthy chocolate oatmeal is as simple as stirring up the ingredients and cooking it in the microwave until done. Here’s how to make this yummy breakfast treat:

How To Make Healthy Chocolate Oatmeal

Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there, so keep stirring- trust me!).

Microwave The Healthy Chocolate Oatmeal

Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.

Remove the oatmeal from the microwave, being careful, because it is HOT. Let the oatmeal rest for just a minute before serving. If desired, top with a few sliced raw almonds. Note: Here is where I transferred the cooked oatmeal to a pretty dish for photographing it, but that is not necessary!

Add an additional splash of milk (if oatmeal is a bit too thick for your liking). Stir, serve and enjoy! If you enjoy this delicious healthy chocolate oatmeal, you might want to try my yummy recipe for Maple Nut Oatmeal, too! It’s so good!

It couldn’t be simpler to enjoy a hot, filling bowl of CHOCOLATE oatmeal for breakfast, without adding a lot of additional calories or sugar to your morning! Hope you will consider trying this easy recipe. Have a wonderful day, friends.

Looking For More Breakfasts Using OATS?

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

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Recipe Source: http://dineanddish.net/2016/07/healthier-chocolate-oatmeal-recipe/

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Healthy Chocolate Oatmeal

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

Make healthy chocolate oatmeal in the microwave! It's delicious and will fill you up! This QUICK breakfast is a yummy "morning bowl of goodness".

Category: Breakfast

Cuisine: American

Keyword: healthy chocolate oatmeal

Servings: 1 serving

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup old-fashioned oats (not instant)
2/3 cup non-fat milk
2 Tablespoons unsweetened cocoa powder
1 teaspoon Truvia (or Stevia packet)

For serving (optional):

A few sliced raw almonds
A splash of milk (to thin out oatmeal, if desired)

US Customary - Metric

Instructions

Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there-trust me!).
Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.
Remove oatmeal. Let stand for a minute or so before serving. If desired, top with a few sliced raw almonds, and additional splash of milk (if oatmeal is too thick). Stir, serve and enjoy!

Nutrition Facts

Healthy Chocolate Oatmeal

Amount Per Serving (1 g)

Calories 197 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 72mg3%

Potassium 504mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 8g9%

Protein 11g22%

Vitamin A 335IU7%

Calcium 226mg23%

Iron 2.5mg14%

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

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