Category: Breakfast

Cranberry-Orange Scones

Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They’re delicious, and the easy recipe makes 8 scones!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!
One of my flavor combinations is that of oranges and cranberries. That flavor combo has been a favorite of mine for years, which is why I LOVE these cranberry orange scones!

That same flavor combo enhances these amazing, absolutely yummy Cranberry-Orange Scones! I’ve been making these for years and years, and absolutely LOVE them!

Making Scones From Scratch Will Save You Money

I love making scones, because they are a wonderful breakfast treat or afternoon snack, especially with a good cup of coffee or tea. Scones are made often in our home, because they are so delicious, quick, and easy to prepare.

By making cranberry orange scones at home, I can save lots of money by NOT buying them at a coffee house. Have you seen how much ONE scone costs nowadays?

This recipe makes 8 scones, and is budget friendly. The cranberry orange scones freeze well, so you can have one any time you want, for a fraction of the cost of BUYING 8 scones!

By making them at home from scratch, I also can know exactly what is in them! THAT is another winning combination, in my humble opinion!

Other Scone Recipes On This Blog

If you enjoy a good scone, you might be interested in some of my other scone recipes. These scone recipes include:

Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, and Gingerbread.

These, and additional scone recipes can be found in the Recipe Index at the top of the page.

Collage of scones on this blog, including this one for cranberry orange scones.

Process For Making Scones

If you would like to see pictures of the “process” of how to make scones, I would invite you to view my post for Chocolate Chip Orange Scones, which I posted last year, for pictures of the “how-to’s”.

It is very detailed and will show you how simple it is to make scones, step by step! Follow the pictures for the process, and you’ll be a master scone baker, making these delicious cranberry orange scones in NO time!

This recipe for Cranberry-Orange Scones is very similar, and follows the same process. I simply didn’t take any pictures (except the finished product) while making this particular scone.

The finished cranberry orange scones, with a mint leaf garnish, ready to eat!

All that said, these Cranberry-Orange Scones are DELICIOUS, and I sure hope you will give them a try! You’re gonna LOVE them!

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! 

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Author's signatureOriginal Recipe Source: unknown

Cranberry-Orange Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
These delicious Cranberry-Orange Scones are perfect for a breakfast treat, or an afternoon snack! Yum!
Category: Breakfast, Snack
Cuisine: American
Keyword: cranberry orange scones
Servings: 8 scones
Calories Per Serving: 395 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • 3/4 cup dried cranberries
  • 1 egg white + 1/2 tsp. water
For Glaze:
  • 1 1/2 cups powdered sugar (can always add more if you need extra)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon finely grated orange zest
  • 3-4 teaspoons orange juice (to make glaze painting consistency)
Instructions
  1. Preheat oven to 425 degrees.  In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.

  2. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended. Stir in dried cranberries until fully incorporated into dough.

  3. Pour the dough out onto a lightly floured work surface. Knead the dough with floured hands until the dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times).

  4. Shape dough into an 8" circle with your hands. Using a pizza cutter or very sharp knife, cut the scones into 8 equal-sized wedges.  Mix the egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture.

  5. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top. When done, remove scones from oven to a wire rack, with foil or parchment paper underneath.

  6. When scones have cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened. ENJOY!

Nutrition Facts
Cranberry-Orange Scones
Amount Per Serving (1 scone)
Calories 395 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 171mg7%
Potassium 181mg5%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 430IU9%
Vitamin C 5.7mg7%
Calcium 58mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Scones, with a sweet citrus glaze, are a perfect breakfast treat or snack! They're delicious, and the easy recipe makes 8 scones!

 

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Maple Twists

Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there’s plenty for everyone to enjoy!
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
I recently stumbled upon a recipe on the internet for Maple Twists that really intrigued me. I love the flavor of maple, so how could I go wrong with a maple glazed pull-apart breakfast pastry ring, especially one as cute as this?

As an added bonus, this recipe makes 3 pastry rings! (I froze two of them for another time, and one was eaten… quite quickly, I might add). Because the recipe makes 3, it is a perfect item to make for a large family, a brunch or to take to a potluck!).

This is a great “pull-apart” pastry ring, so you can grab one or two twists and enjoy them with a cup of good coffee or tea! Seriously good, AND they were actually kind of FUN to make.

How To Make Maple Twists

First, I made the streusel (easy!) and set it aside while I made the dough.

Streusel topping is made for maple twists.
Next I made the dough, and let it rise for 45 minutes. Here it is before rising.

Dough for maple twists sits to let it rise before making pastries.
After dough had risen, I divided it into 3 equal pieces, and formed each piece into a ball. Then I rolled each dough ball out into a 12 inch circle.

The dough was then placed it on a sprayed baking sheet (or on lightly sprayed parchment paper on a baking sheet).

Dough for maple twists is divided into 3 pieces, and rolled into circle.
When I took these next couple of pictures, I took them while dough was still on my cutting board… oops! PLEASE put the dough circles on baking sheet BEFORE doing the next steps (trust me-much easier!)

Spread each of the dough circles with the streusel mixture. Spread it out as thinly as you can.

Streusel mixture is spread onto each of the maple twist dough circles.
Take something that is 2 inches across (I cut off the bottom of a small dixie cup), center it on top of the dough circle and press down slightly. Leave an indentation in the dough (without going all the way through).

Paper cup is used to make a two inch circle indentation in center of maple twists.
Using scissors or a pizza cutter, cut the dough circles into 16 equal sized wedges. Cut from the outside edge of the circle in. Stop at the indentation you made in the dough previously.

Each pastry is cut into 16 pieces.
If you look closely you can see where the slices stopped at the middle circle indentation.

Maple Twists are sliced into 16 wedges, but center of dough is not cut.
Twist And Turn The Maple Twists!

Now comes the FUN part! Carefully lift up each wedge, and twirl it 5 TIMES and then flatten the end down a bit so each wedge stays twisted.

I literally counted every single twist. 1..2..3..4..5! It’s a tiny bit messy, but kinda fun!

Do this for each of the pastry rings! I used both hands, but for this picture, I had to snap the pic, so you get one freakishly pink set of fingers only!

Each wedge of maple twist dough is twisted several times.Time To Bake!

Once all are twisted, cover rings with plastic wrap and let them rise again for about an hour, then bake in a 375 degree oven for 18-22 minutes (mine took about 20). This is what the maple twists look like prior to baking…

Maple twists are ready to go into oven.Make The Maple Glaze

While they are baking, mix up the maple glaze (Easy!) The ingredients are simply mixed together to form a nice topping!

Maple glaze is mixed to brush onto the baked maple twists once done.
This is what the maple twists will look like once removed from oven. Let them cool down for about 5 minutes BEFORE you put the glaze on them.

Maple twists, fresh from the oven, before glazing.Glaze The Baked Maple Twists

Put aluminum foil UNDER the baking rack (to catch drips. After they have cooled for 5 minutes, drizzle the maple glaze over the top of each of the twists.

Use a pastry brush to help spread the glaze out, on each of the warm maple twists. Re-use any glaze that has dripped onto the foil. You want to get it all on top of these pastries.  Don’t they look good enough to eat? YUM.

Maple glaze has been brushed onto the pastry twists.
That’s it. Delicious, and full of maple flavor! Remember to wrap the maple twists really good after they have cooled completely, if you wish to freeze them.

It was fun for me learning how to make these wonderful Maple Twists. Sure hope you will give them a try!

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!
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Author's signatureRecipe Source: http://fakeginger.com/2009/10/05/maple-twists/

Maple Twists
Prep Time
2 hrs 30 mins
Cook Time
18 mins
Total Time
2 hrs 48 mins
 
Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!
Category: Breakfast
Cuisine: American
Keyword: maple twists
Servings: 24 (total of 3 pastry rings)
Calories Per Serving: 155 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Dough:
  • 2 .75 cups all purpose flour
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon active dry yeast
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
  • 1 egg
For Streusel:
  • 1/4 cup melted butter
  • 1/2 cup granulated sugar
  • 1/3 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon Maple extract (or Mapleine imitation extract)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons melted butter
  • 1-2 Tablespoons milk (I used 2)
  • 1/2 teaspoon Maple extract (or Mapleine imitation extract)
  • 1/2 teaspoon vanilla extract
Instructions
  1. Make the streusel: Combine streusel ingredients in small bowl; set aside.
  2. Make the dough: In a small saucepan, heat the milk and butter on low until very warm (but not too hot or boiling!).
  3. In the bowl of a stand mixer using a dough hook, place the warm milk/butter mixture. Add 1 cup of flour, granulated sugar, salt, yeast, egg, and the maple extract. Beat on low for a couple of minutes, then add the rest of the flour, in 1/2 cup increments, until dough is completely mixed together. Knead this in mixer for 5 minutes. Remove mixer bowl; cover with plastic wrap, and let dough rise in a warm place for 45 minutes (until it doubles in size).
  4. Once dough rises, remove it to a lightly floured surface. Divide dough into 3 equal-sized pieces. Roll into a ball. Roll each dough ball into a 12 inch wide circle. Put each dough circle onto prepared baking pan (sprayed with non-stick spray or covered with parchment paper that has been lightly sprayed). Evenly distribute streusel topping over each circle, spreading it as thin as you can to the edges.
  5. Use a 2" sized cup (or other instrument); press gently down; make a circle indentation in center of each circle. Do not cut all the way through.
  6. Use a pizza cutter or sharp knife; cut each circle into 16 equal sized wedges. Cut from outside of circle to the indentation mark.
  7. Carefully lift each "wedge" or section. Twist it 5 times, then press end down, so dough stays twisted. Twirl each section the same direction, using same process. Once done, cover each pastry circle with plastic wrap; let dough rise again for an hour.
  8. Preheat oven to 375 degrees. Uncover pastry rings, and bake in a 375 degree oven for 18-22 minutes. (oven times vary, so check it at 18 minutes. Mine took 20 minutes). The pastry should be golden brown. Remove to wire racks. Let cool for 5 minutes before glazing.
  9. While pastry is cooling down, whisk together glaze ingredients. Place aluminum foil under wire rack (to catch drips); after twists have cooled for 5 minutes, drizzle the glaze over the top of each pastry. I also used a pastry brush to brush the glaze across the top. Serve, and enjoy!
Recipe Notes

Most of the prep time is "inactive" time, waiting for dough to rise.

Nutrition Facts
Maple Twists
Amount Per Serving (2 strips)
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 97mg4%
Potassium 37mg1%
Carbohydrates 22g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 170IU3%
Calcium 16mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple Twists are delicious, made from scratch, maple-glazed pastry rings! The recipe makes 3 pastries (24 servings), so there's plenty for everyone to enjoy!

 

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Egg, Cheese & Veggie Breakfast Casserole

My husband and I hosted Easter brunch at our home this year. One of the dishes I made was this Egg, Cheese & Veggie Breakfast Casserole. I wanted a “meatless” egg dish that our son and his girlfriend, who are vegetarians, could enjoy with the rest of us.Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!So… in addition to our Easter ham, roasted potatoes, fresh asparagus, fruit platter, scones and deviled eggs, I made this breakfast casserole. It tasted fantastic… which was a GOOD thing, since I tweaked my own recipe for Ham n’ Cheese Breakfast Soufflé!

I substituted green chiles, broccoli, asparagus, green onions, and red pepper for the meat in the original recipe (and added pepper jack cheese).

The casserole needs to be prepared and refrigerated the night before you bake it, so the bread soaks up a lot of the egg mixture. Other than a little planning ahead, the rest of the casserole is a breeze to throw together… and it was wonderful to have it all assembled on Easter and ONLY have to put it in the oven. Here’s what I did:

I cut the crust off some french bread (any white bread will do), then cut it into cubes and placed it in a baking pan that had been sprayed with non-stick spray.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I then spread green chiles over the bread cubes, followed by lightly steamed pieces of broccoli, asparagus, followed by green onions, and red peppers.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
The next thing I did was add a layer of grated pepper jack cheese.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
Next was a layer of cheddar cheese.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I whisked together eggs, milk, half n’ half, salt and spices in a medium sized bowl.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
I poured the egg mixture evenly over the casserole.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
Casserole was covered with plastic wrap and refrigerated over night. The next day I brought the casserole out of the refrigerator about half an hour before baking (to take the chill off).  I baked the casserole for one hour, then removed it to a wire rack to cool down just a bit before cutting into 12 pieces and serving.

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!
It really was delicious! The leftovers are easily reheated in the microwave and stay quite yummy! Hope you will give this egg, cheese & veggie casserole a try!

Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!

Hope you enjoy this delicious breakfast casserole! Have a great day.

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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The Grateful Girl Cooks!
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Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!

Egg, Cheese & Veggie Breakfast Casserole
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
A delicious (and meatless) breakfast casserole filled with eggs, cheddar & pepper jack cheese, broccoli, asparagus, scallions, and red peppers.
Category: Breakfast, Casserole
Cuisine: American
Keyword: veggie breakfast casserole
Servings: 12 servings
Calories Per Serving: 226 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 slices white bread , crusts removed
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup grated cheddar cheese
  • 1 cup grated pepper jack cheese
  • 1 cup chopped broccoli (chopped and lightly steamed)
  • 1 cup fresh asparagus (cut into 1 " pieces, and lightly steamed)
  • 2 green onion stalks (white and green sections), sliced
  • 1/4 cup chopped red pepper
  • 6 eggs , slightly beaten
  • 2 cups milk
  • 1 cup half n' half
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard powder
  • 2 Tablespoons dried parsley flakes
Instructions
  1. Spray a 9x13 pan with non-stick spray.
  2. Remove the crusts from the bread and discard. Cut remaining bread into cubes. Spread bread cubes in prepared baking dish. Add the following ingredients in layers, distributing evenly across the pan:
  3. Add diced green chiles.
  4. Add lightly steamed and chopped broccoli and asparagus. Next, add sliced green onions, and chopped red peppers.
  5. Add grated pepper jack cheese
  6. Add grated cheddar cheese.
  7. In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley until fully combined. Pour this mixture evenly over the top of the casserole. Cover pan with plastic wrap; refrigerate overnight.
  8. On the day you are going to bake it, remove pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. While it sits, preheat oven to 350 degrees.
  9. When ready, remove plastic wrap from casserole; place casserole in oven.
  10. Bake for 1 hour at 350 degrees (or until the eggs are "set" in the middle of pan).**If you forget, and end up taking the dish straight from refrigerator to oven, remember to add another 25-30 minutes of baking time!
  11. When casserole is done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut into serving pieces. This dish is at it's very best when it has had a chance to cool down just a bit. Enjoy!
Recipe Notes

The prep time does not include the overnight refrigeration required for this dish...FYI.

Nutrition Facts
Egg, Cheese & Veggie Breakfast Casserole
Amount Per Serving (1 g)
Calories 226 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 541mg24%
Potassium 314mg9%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 12g24%
Vitamin A 820IU16%
Vitamin C 14.4mg17%
Calcium 287mg29%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Egg, Cheese & Veggie Breakfast Casserole / The Grateful Girl Cooks!

 

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Homemade “Everything” Bagels

Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

Last week I decided to try another homemade bagel recipe I found on Pinterest. This time I decided to make Homemade Everything Bagels… chewy, boiled-then-baked bagels. These bagels are topped with a mixture of poppy seeds, sesame seeds, minced garlic and dried onion on top.

The original recipe I found only used sesame and poppy seeds, but I added dried minced garlic and dried minced onions for a true “everything” bagel taste. YUM!!!  This recipe makes 8 delicious bagels! Believe it or not, chewy New York style bagels are actually fairly easy to make. Most of the prep time is spent hanging around, waiting for the dough to rise.

I decided about a year and a half ago to make my own bagels, to learn HOW to make bagels, and save some bucks by making my own. I’ve ended up making quite a few varieties of bagels since then.

How To Make Homemade Everything Bagels

Here’s what you do to make these homemade everything bagels:  First you make the dough. It didn’t take long at all in my good ol’ stand mixer.

Dough for the bagels is made using a stand mixer.
Mix the dough up, cover it, and then let it rise in a warm spot for about an hour. So far pretty easy, right?

Once dough is mixed together, it is removed and covered while it rises.
After an hour, you can see that the dough has risen to nearly double it’s original size.

Bagel dough has risen to double it's original size.
Now dough is deflated with a good punch. It is flattened to remove air bubbles and then rests for 10 minutes.

The dough is punched to deflate it after rising, and placed on flour covered work surface.
Shape The Homemade Everything Bagels

Dough is divided into 8 equal pieces, then each piece is formed into a ball. Using fingers, a hole is opened up in the middle of each dough ball. Dough rests for another 10 minutes.

Homemade everything bagel dough is shaped into 8 portions.
Make The Everything Seasoning To Top The Bagels

While the bagel dough is “resting”, make the “everything” topping by combining sesame seeds, poppy seeds, minced garlic, and dried onion in a small bowl. Once mixed together, set the mix aside.

Everything toppings are mixed together for the bagels.
Boil the Bagels

Before boiling the bagels, preheat the oven to 425 degrees. Once the dough has finished “resting”, place bagels, two at a time, into a large pan of lightly boiling water. Boil for 1 minute, then flip and cook the other side for 1 minute.

Bagels are boiled for a couple minutes before baking.
TIP FOR TURNING BAGELS: Use two chopsticks to flip the bagels. One on the outside, one in the middle. Works like a charm!

Chopsticks were used to flip bagels during the boiling process.
Top The Boiled Bagels With “Everything” Mixture

Once bagels have been removed from water, place them on a large baking sheet. Sprinkle the top of the wet bagel with the spice mixture, lightly pressing the mixture into the dough to adhere.

Finish boiling the remaining bagels using the same process, until all are done and topped with spice mixture, and ready to bake. They will look like this:

Boiled bagels are topped with everything mix before baking.Time To Bake The Homemade Everything Bagels

Bake the bagels in 425 degree oven for 22-26 minutes (or until golden brown). Remove the cooked bagels to a wire rack to cool slightly. Serve, and enjoy! They taste wonderful with butter and/or cream cheese.

The finished, baked homemade everything bagels are ready to eat.Time to eat these delicious bagels.

If you want to slice and toast the bagels after cooking, be sure to do this under an oven broiler, and not in a standard toaster (because of all the toppings!).

Hope you enjoy these bagels. If you enjoy homemade bagels, be sure to check out my recipes for NY Style blueberry bagels, cranberry orange, and jalapeno cheddar bagels. Other bagel recipes can be found in my Recipe Index, located at the top of the page. Have a great day!

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!
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The Grateful Girl Cooks!
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Author's signature

Recipe Source: http://deliciouslyyum.com/two-hour-bagels/

Homemade "Everything" Bagels
Prep Time
1 hr 30 mins
Cook Time
22 mins
Total Time
1 hr 52 mins
 

Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

Category: Breakfast
Cuisine: American
Keyword: homemade everything bagels
Servings: 8 bagels
Calories Per Serving: 241 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 2 teaspoons granulated sugar
  • 3 1/2 cups bread flour (plus additional for kneading the dough)
  • 1 3/4 teaspoons salt
  • 1 1/3 cups warm water (110 degrees)
  • 2 Tablespoons Poppy seeds
  • 2 Tablespoons Sesame seeds
  • 1 Tablespoon Minced dried garlic
  • 1 Tablespoon Dried minced onion
Instructions
  1. Place a dough hook onto a stand mixer. Into the bowl of the mixer, add yeast, sugar, flour and salt (in that order). Pour the warm (110 degree) water slowly into the bowl, with machine on low and mix on low for 3-4 minutes to fully incorporate the ingredients together. Once fully combined, increase the speed on the mixer to Medium. Continue kneading the dough on Medium speed for 10 minutes.
  2. Lightly flour a large work surface. Punch down the dough to deflate it, and remove it from the mixer bowl to the floured surface. Cover dough with dish towel; let it rest for 10 minutes.
  3. Dive the dough into 8 equal sized pieces. Using your fingers, flatten each dough ball (to help get rid of air bubbles). Roll each piece into a ball, working the seams toward the underside of each ball with your fingers. Press your finger through the middle of each dough ball, Stretch the hole out a bit, as you form the bagel shape. Place each formed bagel onto parchment paper (or lined baking sheet). Let them rest for another 10 minutes (it's HARD work being bagel dough!)
  4. While the dough is "resting", mix the topping ingredients together into a small bowl. Add more, as desired. Set topping aside.
  5. Preheat oven to 425 degrees. Bring a large pan of water to a rolling boil, then reduce heat to a simmer/low boil.
  6. Carefully put two bagels at a time into the lightly boiling water. Cook for 1 minute. Flip the bagels over; cook for another minute. Remove to baking sheet. While bagels are wet, sprinkle the top with spice mixture, pressing lightly to adhere spices to bagel.
  7. Repeat process with remaining bagels until all are done, and ready to bake.
  8. Bake bagels at 425 degrees for 22-26 minutes (my oven took the full 26 minutes). Bagels should be light golden brown when done. Remove bagels to wire rack to cool slightly, then serve.
  9. Enjoy!
Nutrition Facts
Homemade "Everything" Bagels
Amount Per Serving (1 g)
Calories 241 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 513mg22%
Potassium 133mg4%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 1g1%
Protein 8g16%
Vitamin C 0.2mg0%
Calcium 63mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy some delicious homemade everything bagels (New York style) that are made from scratch, boiled, and then baked until chewy and golden brown!

 

 

 

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Hummingbird Cake

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!Hummingbird Cake / The Grateful Girl Cooks!

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!

I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).

*PUBLIC SERVICE ANNOUNCEMENT:

No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.

That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right!

It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!

Hummingbird Cake Is EASY To Make!

The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious!

Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.

How To Make Hummingbird Cake

Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.

Oil and eggs mixed in bowl, for hummingbird cake
Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

Flour and spices sifted into bowl
The batter will be very thick (that’s why you stir the batter), and will look like this:

Thick Batter for cake, in bowl
Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the hummingbird cake batter. Thoroughly mix all the ingredients together.

Pineapple, coconut, nuts and banana added to cake batter
Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan.

Bake the hummingbird cake in a preheated 300°F oven for 90 minutes.

Hummingbird cake batter in bundt pan, ready to bake
Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.

To Remove Hummingbird Cake From Pan

Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands.

Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:

Baked cake on serving platter
The hummingbird cake is perfect just like this! However… if you want it to LOOK prettier, let the cake cool completely.

Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze.

You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.

Finished hummingbird cake with decorative icing
There you have it… Hummingbird Cake!  Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!

Hummingbird Cake on platter, with Easter bunny behind it
The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Close up look at inside of cake
Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake… and enjoy!!!

One slice of hummingbird cake on a plate

If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:

Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!

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 signatureOriginal Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)

Hummingbird Cake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

Category: Breakfast, Brunch, Dessert or Coffeecake
Cuisine: American
Keyword: hummingbird cake
Servings: 12 servings
Calories Per Serving: 448 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) can crushed pineapple (drained)
  • 1 cup chopped pecans or walnuts
  • 2 bananas , chopped
  • 1/2 cup shredded coconut
For glaze:
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • water (add a few drops at a time until glaze is "drizzle-able)
Instructions
  1. Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.

  2. In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.

  3. Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.

  4. Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.

  5. Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!

Recipe Notes

The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

Nutrition Facts
Hummingbird Cake
Amount Per Serving (1 slice)
Calories 448 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 210mg9%
Potassium 193mg6%
Carbohydrates 82g27%
Fiber 2g8%
Sugar 55g61%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 3.6mg4%
Calcium 24mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

 

 

 

 

 

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Jumbo Chocolate Chip Banana Muffins

Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! You’ll enjoy these yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
Spring is on the way… it’s wonderful seeing changes in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing!

We’ve enjoyed a bit warmer Winter here in northwest Oregon than we’re used to. As a result, nature is “springing to life” a bit earlier than normal. It’s amazing what other parts of our country have been dealing with, weather-wise this Winter.

I made these Jumbo Chocolate Chip Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee and, you guessed it – we were “springing to life”.

Making Jumbo Chocolate Chip Banana Muffins

I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. Some tweaks of the recipe were made, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips! After baking, the muffins are drizzled with a simple glaze.

To make them LARGE in size, the muffins are baked in a jumbo sized muffin pan (only holds 6 muffins). However, the recipe can be easily adapted to make in a standard (12 servings) muffin tin. The muffins are easy to make, and the finished chocolate chip banana muffins are truly delicious!

Prepare The Batter

It’s quite easy to make the batter. Mix the flour, baking soda, powder and salt together in a large mixing bowl. Beat the bananas, sugar, egg and melted butter in a separate bowl.

The two bowls of ingredients are then combined to make the muffin batter, and the chocolate chips are stirred in.

The batter is ready to put into muffin cups for baking.

Fill The Muffin Tins

Spoon the batter for the chocolate chip banana muffins into a lightly sprayed muffin tin. Add enough batter until the muffin cups are slightly over 1/2 full.

Muffin cups are filled with the batter.
Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.

Chocolate chips and graham cracker crumbs are placed on top of the batter before baking.

Time To Bake The Chocolate Chip Banana Muffins!

Now the muffins are ready to bake! Bake six jumbo sized muffins for about 30-35 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to wire rack to cool.

If you are making twelve standard sized muffins, remember to reduce the cooking time to between 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to a wire rack to cool.

After baking, the chocolate chip banana muffins cool on a wire rack before glazing.

Make The Glaze For The Chocolate Chip Banana Muffins

Mix up the powdered sugar/vanilla/lemon glaze in a small bowl. Once the chocolate chip banana muffins have cooled, drizzle the glaze over the tops of the muffins. Let the icing firm up before serving.

TIP: Place a piece of wax paper UNDER the wire rack before glazing the muffins. This will make your cleanup much easier!

Muffins are drizzled with vanilla glaze after baking.Once the icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these jumbo chocolate chip banana muffins. We sure did!

A chocolate chip banana muffin, sliced in half, on a plate.

Hope you enjoy these delicious muffins for breakfast or a quick snack! If you’re looking for more muffin recipes, be sure to check out my Recipe Index, located at the top of the page. Have a GREAT day!

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 Adapted from:  http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

Jumbo Chocolate Chip-Banana Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

Category: Breakfast
Cuisine: American
Keyword: chocolate chip banana muffins
Servings: 6 large or 12 regular
Calories Per Serving: 614 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas , mashed
  • 3/4 cup granulated sugar
  • 1 egg , slightly beaten
  • 1/3 cup butter , melted
  • 1 cup chocolate chips (I used semi-sweet)
  • 1/3 cup finely crushed graham crackers
For the glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • few drops of fresh lemon juice (plus more, if necessary to thin glaze)
Instructions
  1. Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
  2. In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
  3. In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over 1/2 full.
  4. Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
  5. Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
  6. Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!
Recipe Notes

If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.

Caloric calculation made based on a LARGE muffin.

Nutrition Facts
Jumbo Chocolate Chip-Banana Muffins
Amount Per Serving (1 LARGE muffin)
Calories 614 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 58mg19%
Sodium 532mg23%
Potassium 330mg9%
Carbohydrates 107g36%
Fiber 3g13%
Sugar 71g79%
Protein 6g12%
Vitamin A 460IU9%
Vitamin C 5.5mg7%
Calcium 82mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

 

 

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Rise n’ Shine Juice

Rise n’ Shine Juice is a delicious citrus beverage flavored with red grapefruit, mandarins, oranges, lemons, apples, carrots, ginger, and a frozen banana!Rise n' Shine Juice is a delicious citrus beverage flavored with red grapefruit, mandarins, oranges, lemons, apples, carrots, ginger, and a frozen banana!

The other day I wanted a healthy, filling, and BIG blended juice for my breakfast. I ended up juicing a ruby red grapefruit, mandarin oranges, valencia oranges, half a lemon, and then… if that wasn’t enough, I added apples, carrots, fresh ginger, half a frozen banana, and a handful of crushed ice into the mix. I called it “Rise n’ Shine Juice”! YUM!

Making Rise n’ Shine Juice In A Food Processor

After juicing the citrus fruits, I strained out the pulp, then added the juice, along with sliced raw carrots, a small knob of fresh ginger, 2 sliced apples, and half a frozen banana into my food processor.

(FYI) * I have not tried this juice using a blender, but if you want to try it, you will definitely need to grate the carrots and apples, not slice them, to give them a better chance of being fully blended*.

See all the pulp? That’s a lot of citrus pulp strained out of the juice… Now all that is left to do is “pulverize” all the ingredients into a thick, cold citrus juice drink!

After juicing the citrus, strain and discard the pulp.

Time For A Cold Citrus Juice!

I blended all the ingredients up in the food processor, then added a small handful of ice to get it really cold, and mixed that in, as well. The beauty of it is that it actually tasted good, after completely pulverizing it!

The result was a delicious, slightly thicker than normal juice (thanks to the apple and carrots).  I liked it, certainly got my fruit requirement for the day in, it filled me up, and I froze the leftovers (recipe makes enough for 2!) for another day!

Cold leftover Rise n' Shine Juice is delicious, even the next day!

I really hope you enjoy this great tasting rise n’ shine juice!  If you enjoy cold breakfast smoothies or juice drinks, you might also enjoy my recipes for Triple Berry Banana Smoothies, Strawberry Smoothies , or a copycat version of an Orange Julius.

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

Hope you enjoy it!

Author's signature

Rise n' Shine Juice
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Rise n' Shine Juice is a delicious citrus beverage flavored with red grapefruit, mandarins, oranges, lemons, apples, carrots, ginger, and a frozen banana!

Category: Beverage
Cuisine: American
Keyword: rise n' shine juice
Servings: 2
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Ruby red grapefruit
  • 3 oranges
  • 2 mandarin oranges
  • 2 small apples , peeled, seeded, cored, and sliced
  • 7 baby carrots , sliced
  • 1/2 banana (frozen)
  • 1 teaspoon fresh ginger , minced
  • handful of ice
Instructions
  1. Juice the grapefruit, oranges, and mandarin oranges. Pour juice through a strainer to remove pulp. Pour juice into food processor (or heavy duty blender).
  2. Add apple slices, sliced carrots, frozen banana and ginger to processor. Process for several minutes until almost all of the apples and carrots have broken down.
  3. Add a handful of crushed ice to the processor. Process again, until ice is fully incorporated into liquid.
  4. Pour into serving glasses. Garnish with an orange slice, if desired.  Enjoy your fruit fix for the day!

Recipe Notes

If you are going to use a blender, be sure to GRATE the carrots and apple (instead of cutting and slicing them) before adding them to ensure they blend easier!

Nutrition Facts
Rise n' Shine Juice
Amount Per Serving (1 g)
Calories 324 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 31mg1%
Potassium 1051mg30%
Carbohydrates 82g27%
Fiber 14g58%
Sugar 60g67%
Protein 4g8%
Vitamin A 7380IU148%
Vitamin C 178.3mg216%
Calcium 160mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rise n' Shine Juice is a delicious citrus beverage flavored with red grapefruit, mandarins, oranges, lemons, apples, carrots, ginger, and a frozen banana!

 

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Fruit and Cheese Danish Pastry

Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.Fruit and Cheese Danish Pastry / The Grateful Girl Cooks!

I tried a new recipe for Fruit and Cheese Danish Pastry recently. The recipe was found on Pinterest after clicking through different websites looking for a great breakfast pastry recipe.  This recipe I landed on is absolutely delicious and easy to prepare.

I happened to have a box of Puff Pastry sitting in my freezer patiently waiting (for a few months) it’s turn to be transformed into something wonderful. Well… this recipe for fruit and cheese danish was a great way to utilize it!

The pastries were perfect for an “out of the ordinary” breakfast for my husband and myself. Honestly, munching on one of these and sipping a large cup of strong, HOT coffee was a nice way to start the day. This pastry recipe is pretty straightforward, doesn’t require a degree in rocket science to make, and they are delicious! Hope you’ll give these fruit and cheese danish pastries a try!

How To Make Fruit and Cheese Danish Pastry

Here’s what you do:  First, remove one sheet of puff pastry from box and let it thaw slightly before unfolding it.

Puff pastry rests before unfolding it to make pastries.

While the puff pastry dough is thawing, prepare the cream cheese filling… easy!

The cream cheese filling for the pastry is mixed together until creamy.
Cut The Pastry Dough In Steps

The next step is to unroll the dough. Press together the fold lines, and then cut the dough in half. I used my pizza cutter to make the cuts.

Cutting the pastry dough with a pizza cutter.Now you need to cut the dough in half again. You should now have 4 equal sized squares of puff pastry.

The pastry dough is cut in half again.Cut each of the 4 puff pastry squares in half. You should now have 8 rectangle sized pieces of pastry dough.

The last cut leaves 8 rectangular sized pieces of puff pastry.

Forming and Filling The Fruit and Cheese Danish

Place 4 pieces of the dough onto a parchment paper lined baking sheet. Place the remaining 4 pieces of  pastry dough onto another lined sheet, making sure to leave lots of space in between each piece.

Using a sharp knife, cut a border all around the edge (but don’t cut all the way through the pastry dough!). The outside part will rise up nice and puffy. The inside pastry will also rise, but not as much, due to the weight of the fruit and cheese.

Each pastry dough piece is scored with a knife around the edges.Now spoon some of the cream cheese filling onto each piece of dough like this, as shown below.

Spoonfuls for cream cheese filling are placed onto middle of dough.Carefully spread the cream cheese filling out, almost to the border. This is where you need to stay within the lines!

Cream cheese filling is spread out in inner rectangle of the dough.

Add The Fruit Toppings

Now place a small dollop of your favorite jam on top of the cream cheese and swirl it around a bit to blend (I used a toothpick). Use any flavor jam you prefer.

I used my homemade jams: orange marmalade, strawberry, raspberry, and boysenberry and made a couple pastries of each flavor. It should look kind of like this shown below:

Jam is added to each fruit and cheese danish before baking.Bake The Fruit And Cheese Danish

Brush the outside border of each pastry with an egg yolk mixture, then sprinkle the border with turbinado sugar. Place pans into the oven, and bake for 13-14 minutes (or until golden brown).

Egg yolk is brushed around edges, and sugar is sprinkled on before baking. The fruit and cheese danish pastries will look like this when you remove them from oven. Don’t they look colorful and good enough to eat?

Eight Fruit and Cheese Danish Pastries cool on a wire rack after baking. Here’s an “up close and personal” look at a boysenberry fruit and cheese danish. YUM.

An up close look at a boysenberry fruit and cheese danish.
Once the pastries have cooled, they are drizzled with a simple powdered sugar/lemon glaze. When the glaze has firmed up, they are ready to eat!

A vanilla glaze is drizzled over the baked fruit and cheese pastries before serving.
Dig in… and enjoy! We thought the fruit and cheese danish pastries were wonderful, and I really hope you do, too! If you enjoy this pastry, be sure and check out my recipe for Orange Cheese Danish Pastry (my very first recipe posted on the blog).

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: https://sites.google.com/site/oakcottagerecipes/easy-fruit-and-cheese-danish

Fruit and Cheese Danish Pastry
Prep Time
25 mins
Cook Time
13 mins
Total Time
38 mins
 

Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.

Category: Pastry
Cuisine: American
Keyword: fruit and cheese danish
Servings: 8
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the pastry:
  • 1 sheet of frozen puff pastry
  • 4 ounces cream cheese , room temp.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon heavy whipping cream (or half n' half)
  • 2 Tablespoons jam (of your choice)
  • 1 egg yolk , beaten with 1 teaspoon water
  • Turbinado sugar (to sprinkle on pastries before baking)
For the drizzle on the baked pastries:
  • 1 cup powdered sugar
  • 2-3 Tablespoons lemon juice
Instructions
  1. Preheat your oven to 400 degrees F.
  2. While oven is pre-heating, remove one sheet of puff pastry from freezer. Let it slightly thaw before unfolding dough (15 minutes or so).
  3. While dough is slightly thawing, prepare the cream cheese "filling". In a medium sized bowl, beat the cream cheese, granulated sugar, vanilla extract and whipping cream together, using an electric mixer. Mix for several minutes until mixture is smooth and spreadable. Set mixture aside.
  4. Unroll the puff pastry carefully, and try to press dough together where the fold lines were. Cut dough into 8 rectangles (dough is cut in half, then in half again, then each of the 4 squares is cut in half once more).
  5. Cover 2 baking sheets with parchment paper. Place 4 dough rectangles on each baking sheet, leaving ample space in between each piece. Take a sharp knife, and score a border all the way around the dough. Make sure to NOT cut all the way through to the bottom! (by cutting a border, the edges will rise up and hold the filling in better!-don't leave this step out!)
  6. Evenly distribute the cream cheese filling onto the middle of each dough rectangle. Use a knife or spatula to spread it out over the top of the pastry dough, but stay inside the cut border!
  7. Place a very small dollop of your favorite jam onto the cream cheese mixture. Use a toothpick and gently swirl the jam across the top of the pastry.
  8. Mix the egg yolk and water in a small bowl. Using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. While the dough is still "wet", sprinkle the border lightly with turbinado sugar.
  9. Put the baking sheets into the oven and bake at 400 degrees F. for 13-14 minutes. The pastries should be golden around the edges. The dough should have also risen a bit. Take the pans from the oven and place them on a wire rack to cool completely.
  10. Once the pastries are cool, mix the powdered sugar and lemon juice in a small bowl. (if too thick to drizzle, just add a bit more lemon juice!). Use a spoon, and drizzle the glaze over the cooled pastries (I went side to side). Let the glaze firm up, then pastries are ready to be served.
  11. Enjoy!
Nutrition Facts
Fruit and Cheese Danish Pastry
Amount Per Serving (1 g)
Calories 308 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 34mg11%
Sodium 146mg6%
Potassium 53mg2%
Carbohydrates 40g13%
Sugar 24g27%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 1.9mg2%
Calcium 27mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fruit and Cheese Danish Pastry is an easy to make treat using puff pastry dough, topped with cream cheese filling, assorted fruit jams, and icing.

 

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Pumpkin Bread

Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!
The taste and smell of freshly baked Pumpkin Bread is one I always enjoy! There is something so absolutely delicious about the spices (it SMELLS and TASTES like FALL) in this bread… that’s probably the reason I love it so much!  I’m really glad I don’t have to wait for the Fall season just to prepare this delicious pumpkin bread.

In the Fall, I buy “pie pumpkins” (the cute small ones) and make my own pumpkin puree when the season is over. I love having extra pumpkin in the freezer, just patiently waiting to be used in various recipes (like this pumpkin bread) throughout the year!

You Can Use Store Bought Canned Pumpkin or Make Your Own

If you’re interested, you can check out my blog post on How To Make Pumpkin Puree. I freeze bags of pumpkin puree from our fresh pie pumpkins in the Fall. It’s really convenient to pull a bag out of our freezer with just the right amount of pumpkin in it to make these mini bread loaves!

Pumpkin puree is used to make this pumpkin bread (homemade or store bought)

Most people tend to think of pumpkin bread as something that is most often served in the FALL. It’s the time when pumpkins seem to be sprouting on every street corner. With the convenience of modern grocery stores, it’s easy to make this tasty bread any time of the year.

How I Got This Recipe

I have used this recipe for many, many years. A friend named Catherine, (from one of the churches my husband served on staff at) gave me a loaf of this bread over 30 years ago. She also gave me her recipe which I still use, to this day.

The recipe yields 3 mini-loaves, so there’s a loaf or two to share with friends. At Christmas time, I like to double the recipe, and that way I have plenty of “food gifts” for our friends and neighbors!

How To Make Pumpkin Bread (it’s easy!)

The recipe is easy! Basically, you just mix all the ingredients together and bake. How hard is that? Hope you will give this one a try. It is a delicious, flavorful and moist pumpkin bread (and it freezes very well!)

If you bake the pumpkin bread in disposable aluminum loaf pans, it is very convenient for gift-giving!

Once of the finished loaves of pumpkin bread.

Hope you enjoy making and eating this delicious pumpkin bread! Have a great day!

Looking For More BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A couple of favorites you might also 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 signatureOriginal recipe source: Catherine Alexander

Pumpkin Bread
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!

Category: Bread
Cuisine: American
Keyword: pumpkin bread
Servings: 18 slices (3 mini loaves)
Calories Per Serving: 137 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup chopped walnuts or pecans
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup pumpkin puree (NOT pumpkin pie mix)
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 3 mini-loaf pans with a non-stick spray.
  3. Mix all ingredients in a large bowl with an electric mixer until ingredients are thoroughly combined.
  4. Divide batter evenly between 3 mini-loaf pans.
  5. Bake at 350 degrees for 35-40 minutes, or until toothpick inserted in center of loaf comes out dry.
  6. Remove loaf pans to wire rack and cool thoroughly, before removing bread from pans.
  7. Enjoy!
Nutrition Facts
Pumpkin Bread
Amount Per Serving (1 slice)
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 132mg6%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 2130IU43%
Vitamin C 0.6mg1%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make three mini-loaves of this traditional, and delicious pumpkin bread, flavored with the warm Fall spices of of cinnamon, nutmeg and ginger! EASY!

 

 

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Peach Crumble Smoothie

Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!
It was a dark, cold, and stormy morning…and believe it or not… I wanted an ice cold fruit smoothie for breakfast! Not just any old smoothie… I wanted a Peach Crumble Smoothie!

I love making smoothies, especially during the hot summer months, but found a recipe from Samantha at Five Heart Home on Pinterest at the beginning of January that caught my attention. It had finely ground up oats in it, so I knew that it would not only taste good, but would be very filling.

I think the fact that I also like Peach Cobblers, Peach Crisps, Peach Crumbles, etc. played a part in trying this smoothie! That fact alone pushed all my “Now I’m Curious” buttons.

Use Frozen Peaches To Make The Peach Crumble Smoothie

We happened to have a huge bag of sliced peaches left in my freezer from my picking adventure last summer at a U-Pick farm, so I grabbed the ingredients and made myself a smoothie for breakfast! Guess what? It was GOOD. It was THICK. It was FILLING!

Ingredients for the smoothie go into a blender to mix together.Frozen peaches are used to make the peach crumble smoothie.

The recipe made 2 smoothies, so I froze half.  The next day I thawed it for another peach crumble smoothie! It’s important to use frozen peaches, which eliminates the need for ice. I used some of the peaches I had preserved in the freezer from my last picking!

Fresh peaches picked in the middle of summer!

I sure hope you’ll give this recipe a try. It kind of tastes like you’re drinking a piece of peach cobbler, AND I’m pretty sure it will keep your tummy full until lunch time.  Whoa!

Have a great day, and remember to be kind to those who cross your path today. It’s takes so little effort, but can make ALL the difference in that person’s day!

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie 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 signatureRecipe Adapted From: http://www.fivehearthome.com/2015/01/01/healthy-oat-smoothies-recipe-blueberry-muffin-smoothie-peach-cobbler-smoothie/

Peach Crumble Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!

Category: Beverage
Cuisine: American
Keyword: peach crumble smoothie
Servings: 2 servings
Calories Per Serving: 313 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned oats
  • 2 cups frozen peach slices
  • 1 cup vanilla yogurt
  • 1/2 cup milk
  • 1 Tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • Additional milk , if needed, to thin out the smoothie
Instructions
  1. Place the oats into a blender. Blend/grind the oats until they become a fine powder.
  2. Add the remaining ingredients. Blend until mixture becomes smooth. If necessary, add additional milk, to thin the smoothie out to your liking (it's pretty thick).
  3. Pour into 2 large glasses and serve. Enjoy!
Nutrition Facts
Peach Crumble Smoothie
Amount Per Serving (1 g)
Calories 313 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 109mg5%
Potassium 715mg20%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 42g47%
Protein 12g24%
Vitamin A 655IU13%
Vitamin C 11.1mg13%
Calcium 306mg31%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Craving a fruit smoothie? How about a peach crumble smoothie, with cinnamon, oats (fiber), vanilla yogurt and honey? Tastes great and is very filling!

 

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