Breakfast Archives

Category: Breakfast

10
Dec
2014

Gingerbread Bagels

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You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they’re boiled then baked, chewy AND delicious!
It’s my favorite time of the year…Cold mornings, Nativity scenes, Christmas lights, Christmas trees, Christmas music, the wonder of small children as they experience the season, and Gingerbread Bagels… wait, what?

Yep… you heard me. Just let it sink in… GINGERBREAD BAGELS. I found the recipe for these yummy bagels last year on Pinterest and made them to enjoy with our family.

Since the holiday season has rolled around once again, I thought I would share the recipe with you.

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

Gingerbread Bagels For The Win!

I share this recipe for gingerbread bagels with the hopes that you will consider giving them a try. Most of the prep time listed includes two rising times for the dough, so it isn’t ACTIVE prep time.

I put that disclaimer there so no one will freak out… not that anyone would during this busy time of year. See – you can wrap presents or run to the grocery store, or even sing a few Christmas carols while the dough is rising… it’s not so bad!

Gingerbread bagels (especially these with molasses and traditional gingerbread spices) seems like a natural fit with the holiday season, don’t you think?

How To Make Gingerbread Bagels

So here we go! Grab some coffee, tea or eggnog to sip on as you work, some cream cheese (to spread on the finished bagels), and make these gingerbread bagels… stat! Here’s a few pics of the process:

The gingerbread bagels dough is no problem to mix up using a stand mixer or electric beaters.

The gingerbread bagel dough is mixed and now looks like the dough is ready to rise.

Let The Dough Rise

Cover the dough with a dish towel and let it rise in a warm spot. Yes, it happened to be sunny that day, so the dough rose out in the natural sunlight.

Gingerbread Bagels Formed, Boiled And Baked!

After the dough has risen, form the gingerbread bagels into round circular shapes. A hole is formed in the middle of the dough to give the bagels their classic look.

Boil the bagels briefly in water, then pop them in the oven and bake them until they’re done!

Once the gingerbread bagels have finished baking, transfer them to a wire rack and allow them to cool down a bit.

Guess what the only thing left to do is? That’s right! Slice one open and grab the butter or the soft cream cheese! I’m confident you are really going to enjoy gingerbread bagels.

You’re going to enjoy every bite of these homemade, chewy, flavorful gingerbread bagels! These wonderful bagels are nice and chewy, like a true New York style bagel SHOULD always be!

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

Looking For More Homemade Bagel Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious bagel recipes to choose from, 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.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Gingerbread Bagels

Prep Time

3 hrs

Cook Time

20 mins

Total Time

3 hrs 20 mins

You will enjoy these New York style Gingerbread Bagels! Perfect treat for the holidays (or any time), they're boiled then baked, chewy AND delicious!

Category: Breakfast

Cuisine: American

Keyword: gingerbread bagels

Servings: 8 bagels

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bagels:

3 1/2 cups all purpose flour (*might need a bit more more later)
2 packages Active Instant Yeast
1/2 cup warm (but not hot) water
1/4 cup milk , warmed
1/2 cup molasses
1/4 cup brown sugar
1/2 Tablespoon ground ginger
1/2 Tablespoon nutmeg
1/2 Tablespoon cinnamon
1/4 Tablespoon allspice
1 teaspoon salt

For Baking The Bagels:

1/2 cup corn meal
1 egg white , slightly beaten

US Customary - Metric

Instructions

In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Set aside for 5-6 minutes, until slightly foamy.
Attach the dough hook to your stand mixer. Add HALF of the flour, then add the yeast mixture, warm milk, molasses, brown sugar, and all of the spices and salt. Mix these ingredients on the medium setting on your mixer. Once the ingredients are combined, slowly add the remaining flour, 1/2 cup at a time. You want the dough to come together into a large dough ball. The dough should only be slightly "sticky". *This is where you can add a tiny bit more flour, if needed, to reach the right consistency. Turn mixer to medium-high. Mix dough until the dough becomes elastic in consistency. Take it slow. When ready, pour the dough into a bowl that has been sprayed with a non-stick spray or greased.
Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
When dough has doubled in size, punch the dough down. Separate into 8-10 equal-sized dough balls. Poke a hole into the center of each ball. Stretch the hole and the bagel out a bit until you have formed a bagel shape. Set the bagels onto a baking sheet; cover the bagels with a damp dish towel, place bagels in a warm spot, and let the dough rise again until doubled in size again.
Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
Once bagels have finished rising, carefully put 2-3 bagels at a time into the boiling water. Let them boil until they float to the top ( a couple of minutes). Remove bagels carefully from the boiling water (use a slotted spoon to drain water).
Place the cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place each bagel onto a parchment paper lined baking sheet.
Using a pastry brush, brush the top of each bagel with the beaten egg white.
Bake bagels at 415 degrees for about 20-25 minutes, or until the bagels are a gorgeous golden brown. Remove bagels from oven to a wire rack. Serve and enjoy!

Nutrition Facts

Gingerbread Bagels

Amount Per Serving (1 bagel)

Calories 336 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 311mg14%

Potassium 424mg12%

Carbohydrates 72g24%

Fiber 2g8%

Sugar 23g26%

Protein 7g14%

Vitamin A 10IU0%

Calcium 71mg7%

Iron 4mg22%

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

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19
Nov
2014

9 Easy Recipes For Thanksgiving Day!

categories: Appetizers, Breads, Breakfast, Desserts, Holidays!, Pies/Tarts, Vegetable Dishes

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Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love. I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last – but DEFINITELY not least… When you’re ready for dessert –

Toll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, 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.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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17
Nov
2014

Pumpkin Streusel Coffeecake

categories: Breakfast

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Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!

Yesterday I tried a new recipe for Pumpkin Streusel Coffeecake… wow! It was so easy to make, and begs you to cut a slice out of it when it’s done! Well… maybe it didn’t actually BEG, but it did taunt me a bit.

Pumpkin streusel coffeecake would be a perfect Thanksgiving morning treat to offer your family or holiday house guests. Warm spices like cinnamon, nutmeg, ginger and cloves help to season the pumpkin batter well.

Once topped with a buttery streusel and cinnamon icing, this is one fabulous coffeecake! Here’s how to make it.

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

What Am I Going To Do With TWO Coffeecakes?

Since this pumpkin streusel coffeecake recipe makes TWO, perhaps you will be inspired to keep one for your family and give the other one away. Maybe a friend or neighbor might need someone to surprise or encourage them this time of year.

The recipe itself is amazingly EASY, doesn’t require a lot of ingredients and will definitely be a big hit when you serve it or give it to a friend!

Making Pumpkin Streusel Coffeecake

Here’s a few pictures I took while making these delicious coffeecakes! Dust and flour two 8″ cake pans. Place a piece of parchment paper on the bottom of each pan. This will help make cake removal easier.

Here are the ingredients for pumpkin streusel coffeecake ready to mix together…

Pour the pumpkin streusel coffeecake batter evenly into both cake pans.

Make The Streusel Topping

Streusel ingredients ready to be mixed together. The ingredients include butter, brown sugar, cinnamon, etc.

Once combined, the crumbly topping is ready to go on top of the pumpkin streusel coffeecake batter.

Here is the batter, topped with the streusel. It is as simple as dividing the streusel topping evenly over the surface of BOTH coffeecakes!

Once the streusel topping has been added, the two coffeecakes are ready to bake in a preheated 350°F. oven for 25-30 minutes!

Glazing The Coffeecake

While the pumpkin streusel coffeecakes are baking, mix up the cinnamon icing in a small bowl. It’s really simple to do this!

Once you have removed the baked coffeecakes from the oven, let them cool down for 5-10 minutes. Carefully invert (turn over) and remove the coffeecakes from their pans and onto a wire rack

Now turn the coffeecakes right side UP onto the wire racks, let them cool for a few more minutes, then drizzle each coffeecake with the cinnamon icing (see TIP below).

TIP: For easier cleanup I recommend placing parchment paper underneath the racks. The parchment paper underneath the rack should catch any drips.

Time To EAT!

After the icing has firmed up, cut a big slice of pumpkin streusel coffeecake, and grab a fork! Serve, and enjoy every bite of this flavor-filled delicious coffeecake!

As I always say, “I hope you’ll give this recipe a try”. I’m sure you will really enjoy this wonderful tasting pumpkin streusel coffeecake!

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

Looking For More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful coffeecakes you’ll 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.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Recipe Source: http://www.shugarysweets.com/2012/10/pumpkin-coffee-cake-with-cinnamon-struesel#_a5y_p=1490662

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pumpkin Streusel Coffeecake

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Streusel topping and cinnamon icing enhance this delicious, moist Pumpkin Streusel Coffeecake! Recipe is easy, & makes 2 coffeecakes (perfect for company)!

Category: Breakfast

Cuisine: American

Keyword: pumpkin streusel coffeecake

Servings: 16 pieces (2 coffeecakes)

Calories Per Serving: 299 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Coffeecakes (2):

1/2 cup unsalted butter , softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin
3 eggs
2 1/2 cup all purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt

For the Streusel Topping:

1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp ground cinnamon
2 Tbsp unsalted butter , melted

For the Cinnamon Drizzle/Icing:

1 1/2 cup powdered sugar
1 tsp ground cinnamon
3 Tbsp milk

US Customary - Metric

Instructions

Preheat your oven to 350 degrees.
Grease and flour two 8 inch round cake pans. Line the bottoms of each pan with parchment paper, cut to fit. Set the cake pans aside.
Make the batter for the coffeecakes: Beat the butter and sugar in a large mixing bowl until they are well combined (a couple of minutes). Add pumpkin and eggs to the mixture, and beat until ingredients are well blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until fully combined. Distribute the batter evenly into the two prepared cake pans. Set aside.
Make the streusel: In a small bowl, combine streusel ingredients using a fork. Sprinkle streusel evenly over both pans of coffeecake batter.
Bake at 350 degrees for 30-35 minutes, (or until a toothpick inserted in the middle comes out clean).
Once coffeecakes are done, remove them from oven and let them cool for 10 minutes in the pan.
To easily remove coffeecakes from pan: Run a butter knife around the edges of pan. Place an inverted dinner sized plate over the top of coffeecake pan. Quickly flip the pan over (cake will now be upside down on dinner plate. Then place wire rack over the top of dinner plate and invert coffeecake again. Now the coffeecake should be right side up on a wire rack. Let coffeecakes cool completely.
While coffeecakes are cooling, make the cinnamon drizzle/icing: Place ingredients in a small bowl, and whisk until smooth. Drizzle the icing onto completely cooled coffeecakes and set aside to let the icing firm up (about 30 minutes). Serve, and ENJOY!

Nutrition Facts

Pumpkin Streusel Coffeecake

Amount Per Serving (1 slice)

Calories 299 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 49mg16%

Sodium 128mg6%

Potassium 104mg3%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 280IU6%

Calcium 51mg5%

Iron 1.3mg7%

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

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30
Oct
2014

Homemade Cinnamon Rolls

categories: Breads, Breakfast

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Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says “comfort food’ like a warm, made from scratch cinnamon roll!
We had a dear friend staying with us from out of state last week. One morning for breakfast I made these Homemade Cinnamon Rolls, for an extra “sweet” start to the day. I LOVE cinnamon rolls, but don’t eat them too often! When I DO make them, they are a real treat, especially with a steaming big cup of Italian roast coffee.

I’ve made these cinnamon rolls for several years now, and am finally putting the recipe on my blog. This recipe makes 9 good sized cinnamon rolls, and they are delicious!

I made a glaze to top this batch of homemade cinnamon rolls, but in the past I’ve also made a cream cheese frosting, which is equally delicious!

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

Do I Have To Have A Bread Machine To Make Homemade Cinnamon Rolls?

You do NOT have to own a bread machine in order to make these homemade cinnamon rolls! I use my bread machine to make the dough, but recognize the fact that a lot of people don’t own a bread machine.

NOTE: I have included instructions in the note section of the recipe for those who wish to make these cinnamon rolls “by hand”.

Why Does It Take So Long?

Good things (especially dough) take time! If you’ve never made cinnamon rolls before, don’t be scared off by the “prep time” involved. Most of it is waiting for the dough to rise, so you could read an epic novel, paint your nails, or call a friend while you wait. Trust me.

Making Homemade Cinnamon Rolls

The dough is mixed (by machine or hand), and then the dough rises. After the dough has finished rising, it is rolled out into a 18×9 inch rectangle.

Spread softened butter onto the surface of the dough, then cover with a cinnamon-sugar mixture. Tightly roll the dough up tightly into a long long shape, and tuck the ends in, to seal.

Carefully cut the cinnamon roll dough log into 9 equal sized pieces.

Place the slices, cut side up, in a prepared baking pan. Cover the pan, and let the dough rise again.

Once the homemade cinnamon rolls have doubled in size, they are ready to bake!

The homemade cinnamon rolls bake for 25-30 minutes in a preheated oven. Once done, a simple glaze is spread over the top of the rolls.

Time To Eat!

Here’s what one of the cinnamon rolls looks like on a plate. Each layer inside is coated with cinnamon, sugar and butter. Wow… these homemade cinnamon rolls are delicious!

Hope you will give this recipe for homemade cinnamon rolls a try. It is very economical to make these decadent treats, considering the cost of store-bought pastries these days.

Thanks for stopping by today, and invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Decadent Breakfast Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few decadent treats we occasionally have for breakfast include:

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.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Cinnamon Rolls

Prep Time

2 hrs 30 mins

Cook Time

25 mins

Total Time

2 hrs 55 mins

Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says "comfort food' like a warm, made from scratch cinnamon roll!

Category: Breakfast

Cuisine: American

Keyword: homemade cinnamon rolls

Servings: 9 rolls

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Dough:

1 cup water
2 Tablespoons butter , softened
1 large egg
3 1/3 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
3 teaspoons regular active dry yeast or bread machine yeast

For The Cinnamon Roll Filling:

1/3 cup granulated sugar
2 teaspoons ground cinnamon
2 Tablespoons butter , softened

For The Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 Tablespoons milk

US Customary - Metric

Instructions

Place all dough ingredients into bread machine pan in the order listed. Select Dough cycle. (if making these by hand, see NOTES section of this recipe).
Spray a 9x9x2 inch square pan with non-stick spray. Set aside.
In a small bowl, mix 1/3 cup sugar and the cinnamon for the filling.
When dough is ready, roll the dough out on a lightly floured surface into a 18x9 inch rectangle.
Spread the dough with the softened butter. Sprinkle the entire surface of the dough with the cinnamon sugar mixture.
Roll the dough up tightly, BEGINNING AT THE 9" SIDE. Pinch or tuck the ends and edges into the roll to seal. Place roll seam side down.
Cut the roll into nine 1 inch slices. Carefully place each slice into prepared baking dish. Cover dish with tea towel, and let the dough rise in a warm place for about an hour, until slices have doubled in size.
Preheat oven to 375 degrees. Remove cover from rolls. Cook at 375 degrees for 25-30 minutes or until the rolls are golden brown. Remove pan from oven to a wire rack to cool.
In a small bowl, mix the powdered sugar, vanilla and milk until the glaze is smooth and thin enough to drizzle.
Drizzle the glaze over the tops of the cinnamon rolls to cover the tops completely. Let cinnamon rolls cool off slightly, so the glaze begins to firm up, then remove them from pan and serve. Enjoy!

Recipe Notes

To make by hand: Dissolve yeast in warm water in lg. bowl. Add/mix in the butter, egg, flour, sugar and salt. Mix well. Knead dough into a large ball on lightly floured surface. Spray a large mixing bowl with non-stick spray. Place dough ball into bowl. Turn dough over to coat with the spray. Cover dough with tea towel. Let rise in warm place for about an hour until doubled in size. Proceed with rest of recipe, beginning at Step 2.

Nutrition Facts

Homemade Cinnamon Rolls

Amount Per Serving (1 roll)

Calories 337 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 31mg10%

Sodium 313mg14%

Potassium 94mg3%

Carbohydrates 63g21%

Fiber 2g8%

Sugar 26g29%

Protein 7g14%

Vitamin A 180IU4%

Calcium 17mg2%

Iron 2.4mg13%

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

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20
Oct
2014

Glazed Pumpkin Buttermilk Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.
Don’t you just love Fall? I love this season of the year, when my thoughts turn to cool mornings, brilliantly colored tree leaves, and pumpkins! Which brings up today’s recipe for Glazed Pumpkin Buttermilk Doughnuts!

Oh boy, are these glazed pumpkin buttermilk doughnuts GOOD! They taste perfect on a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right? Right!

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

Do Pumpkin Buttermilk Doughnuts Take A Lot Of Time To Make?

No, this recipe is pretty easy and straightforward. These doughnuts are very easy to make, because there is no rising time involved (no yeast is used).

You can make a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, in about 30 minutes! If you’ve never made doughnuts before, have no fear.

The dough is mixed, doughnut shapes are cut out, and then they are quickly fried in hot oil. Here’s one cooking away in my electric skillet in the hot oil. It’s almost done, and is looking good.

When Do You Glaze The Doughnuts?

After cooking (while the pumpkin buttermilk doughnuts are still hot), they are dipped into a simple, sweet glaze.

The glazed pumpkin buttermilk doughnuts cool on a wire rack, and then they are ready to gobble up!

It’s really not hard at all to make these doughnuts! Before you even know it, you can have a big plate of delicious glazed pumpkin buttermilk doughnuts ready to feed a hungry family!

Hope you enjoy these delicious pumpkin flavored doughnuts! You might also enjoy my glazed lemon poppy seed doughnuts or glazed chocolate doughnuts! They’re yummy!

Here’s how to make these glazed pumpkin buttermilk doughnuts.

Looking For More Recipes Using PUMPKIN?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring pumpkin 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.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Original recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Pumpkin Buttermilk Doughnuts

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.

Category: Breakfast

Cuisine: American

Keyword: pumpkin buttermilk doughnuts

Servings: 12 doughnuts (+ holes)

Calories Per Serving: 182 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For doughnuts:

1 3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup granulated sugar
1 Tablespoon butter , melted
1 egg
1 teaspoon vanilla
1/4 cup buttermilk
1/2 cup pumpkin puree
Vegetable or canola oil (for frying)

For Glaze:

1 1/2 cups powdered sugar
1/4 cup buttermilk
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
Make a well in the center of the dry ingredients. Add the wet ingredients and mix well to combine fully. The dough will be somewhat sticky.
Turn the dough out onto a lightly floured work surface. Using a rolling pin lightly coated with flour, roll the dough out until it is about 1/2 inch thick. Cut dough into circles with a doughnut cutter (or a biscuit cutter or canning jar lid). Cut out a small center circle with a medicine jar lid or a very small cap. (these cutouts will become the doughnut holes). Now your dough circles should look like thin doughnuts.
Prepare the glaze for the doughnuts by mixing the powdered sugar, buttermilk and vanilla in a small bowl. Set aside until doughnuts have been cooked.
To cook the doughnuts: In a large skillet, pour oil until it reaches a depth of 2 inches. Heat on medium-high (about 350 degrees). To test whether oil is hot enough, place a very tiny piece of dough into the oil to see if it bubbles. When hot enough, carefully place 2-3 doughnuts into oil (doughnuts should not touch each other). Cook doughnuts until edges are lightly browned, then carefully flip to the other side (I use 2 chopsticks to turn!). Cook the other side of the doughnut until lightly browned (about 2-3 minutes per side). Remove doughnuts to a paper towel lined plate to drain, and continue to cook the other doughnuts until done. Repeat process with doughnut holes.
While doughnuts are still hot, dip the top side into the doughnut glaze. Let excess glaze drip off back into bowl. Place glazed doughnut onto a wire rack (glaze side UP) over a cookie sheet (to collect any drips), and let the doughnut glaze slightly dry and firm up before serving (just a few minutes).
Once glaze is firmed up, serve doughnuts and enjoy!

Recipe Notes

Recipe will make at least 12 doughnuts and 12 doughnut holes.

Nutrition Facts

Glazed Pumpkin Buttermilk Doughnuts

Amount Per Serving (1 doughnut)

Calories 182 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 17mg6%

Sodium 122mg5%

Potassium 126mg4%

Carbohydrates 39g13%

Sugar 23g26%

Protein 2g4%

Vitamin A 1655IU33%

Vitamin C 0.4mg0%

Calcium 49mg5%

Iron 1.1mg6%

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

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19
Sep
2014

Banana Crumb Muffins

categories: Breads, Breakfast, Muffins

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You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

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

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and fresh from the oven… looking GOOD!

Once the paper baking wrapper has been removed, you can see the three layers, plus the crumb topping!

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

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

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Banana Crumb Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast

Cuisine: American

Keyword: banana crumb muffins

Servings: 12 muffins

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For 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

For Cream Cheese Filling:

4 oz. cream cheese , softened
3 Tablespoons granulated sugar
1 Tablespoon flour
1/2 teaspoon vanilla
1 egg , slightly beaten

For Crumble Topping:

2 Tablespoons packed brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons old-fashioned oats
2 Tablespoons finely chopped pecans or walnuts
1/2 teaspoon cinnamon
pinch of salt
2 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!

Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts

Banana Crumb Muffins

Amount Per Serving (1 muffin)

Calories 283 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 56mg19%

Sodium 292mg13%

Potassium 189mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 2.6mg3%

Calcium 36mg4%

Iron 1.2mg7%

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

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04
Sep
2014

Homemade Breakfast Sausage Patties

categories: Breakfast, Turkey

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It’s EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!
So… in my never ending quest experimenting with new recipes, I decided to try making Homemade Breakfast Sausage Patties from scratch. I found the recipe via Pinterest via Martha Stewart via Lucinda Scala Quinn’s book “Mad Hungry”. Did ya get all that? Ha Ha… it takes a village.

When I was growing up my Mom used to make eggs and sausage for us about once a week. She always made sausage patties by hand (using a one pound “chub” from her favorite “name brand”). As a “busy” adult, I usually end up buying link sausage instead of patties, the kind you simply “brown and serve”.

But, when I saw this recipe, I decided to see what making homemade breakfast sausage patties “from scratch” was all about. I knew I could control the ingredients and leave out some of the unpronounceable “add ins” typically found in mass produced name brand products for longer life.

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

Okay… How Do I Make Homemade Breakfast Sausage?

The original recipe called for ground pork (which is my personal favorite), but I had a pound of ground turkey that I was itching to use, so I substituted turkey in this recipe for a healthier version. The sausage patties turned out very good, and I would definitely make this recipe again. Hope you will give it a try!

First things first… get all the ingredients (spices) together to add to the ground meat. Let’s do this!

After mixing the ingredients, form the sausage patties (with clean hands, of course!). Place them onto foil or wax paper after making each one.

Cooking Homemade Breakfast Sausage Patties

Place the homemade breakfast sausage patties in a lightly oiled, hot skillet. I cooked several sausages at a time, then repeated the process for the remaining sausage patties.

Carefully turn the patties over about half way through cooking time and continue cooking until the homemade breakfast sausage patties are cooked all the way through..

Once done, transfer the cooked sausage patties to a paper towel so any extra grease is absorbed. Once they drain a bit, they are done, and ready to eat!

I prepared these homemade breakfast sausage patties one fine morning, and ended up using them to make sausage, egg and cheese biscuits. The sausage patty was added to a fluffy biscuit, along with sliced cheddar cheese and a fried egg. It was delicious!

If you enjoy breakfast sandwiches, I hope you will check out my recipes for:

How Many Homemade Breakfast Sausage Patties Does This Make?

The recipe made 8 small sausage patties and only took about 25 minutes or so to make from start to finish! I ended up freezing half of the cooked sausage patties, to save for another breakfast.

Hope you will give this easy recipe for homemade breakfast sausage a try. The calorie calculation was based on using ground turkey for the sausage. The recipe is easily adapted for using ground pork, but the calorie count will be slightly higher. Have a fantastic day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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Pinterest: The Grateful Girl Cooks!
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Recipe Adapted from: http://www.marthastewart.com/341904/simple-homemade-sausage-patties

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Homemade Breakfast Sausage Patties

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

It's EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!

Category: Breakfast

Cuisine: American

Keyword: homemade breakfast sausage

Servings: 8 sausage patties

Calories Per Serving: 72 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey or ground pork
1 clove garlic , minced
1 Tablespoon dried sage , crumbled
3/4 teaspoon dried thyme
1/2 teaspoon dried fennel , crushed
1 pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil (for cooking the sausage patties in)

US Customary - Metric

Instructions

In a medium sized bowl, combine all the ingredients except vegetable oil. Mix thoroughly. Cover the bowl; refrigerate for 15 minutes.
To make the patties: Rinse your hands in really cold water (this helps to make it easier to make the patties without it sticking as much). Divide the meat into 8 patties. Shape each patty into a 2 1/2 inch wide disk.
If you don't want to cook all the patties at once, you can refrigerate the patties or freeze them until you want to use them.
If cooking immediately, heat a large skillet or griddle over high heat. Add the vegetable oil and continue heating. Place the sausages in hot skillet or griddle. Fry them about 4 minutes on each side until golden brown. Carefully turn patties over and repeat until cooked through and lightly browned on both sides.
When done, remove sausages to paper towels to briefly drain. Serve immediately.
Cooked sausage patties can be cooled and wrapped and frozen for use at another time, if desired. Microwave sausage patties (in paper towels) to re-heat

Recipe Notes

NOTE:**Caloric calculation was based on the use of ground turkey.

Nutrition Facts

Homemade Breakfast Sausage Patties

Amount Per Serving (1 sausage pattie)

Calories 72 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 31mg10%

Sodium 471mg20%

Potassium 178mg5%

Protein 13g26%

Vitamin A 30IU1%

Vitamin C 0.1mg0%

Calcium 11mg1%

Iron 0.7mg4%

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

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24
Aug
2014

Cinnamon Chip Scones

categories: Breads, Breakfast, Scones

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Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too! $Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!$

Do you like the flavor of cinnamon? Do you like to eat scones? Want to make fantastic tasting Cinnamon Chip Scones for breakfast or to snack on any other time??? Well, look no further, because this is the most delicious scone recipe you will ever want!

I’m so happy to share this recipe for amazing tasting cinnamon chip scones. They are soooo yummy! I recently bought a bag of cinnamon chips at the grocery store. Sometimes the chips are seasonal (not in stores), but they can be ordered online. I’d never bought this kind of baking chip before, but remembered seeing a scone recipe that used cinnamon chips, featured on Taste of Home, thought they sounded delicious, so decided to give it a try.

My husband said after tasting one that before he tried one he wasn’t sure he was going to like them, but after tasting one (or two ☺) decided they are awesome! I sure hope you will give these cinnamon chip scones a try. WAY LESS EXPENSIVE than paying for the same quantity at your local coffeehouse. They are absolutely EASY AND DELICIOUS!

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

How To Make Cinnamon Chip Scones

First, add COLD butter to the dry ingredients in a large mixing bowl. I cut it into small pieces to allow it to mix in faster.

Cut in the butter with a pastry blender until mixture has been reduced to coarse crumbs.

Add the buttermilk and blend until the scone dough is moistened.

Add The Cinnamon Chips

Now you’re ready to add the cinnamon chips. Gently fold in until well distributed throughout the scone dough. TIP: Sometimes cinnamon chips are only available during the holidays, so grab them while you can, and stock up!

This is what the dough for the cinnamon chip scones will look like, once mixed together.

Shape the Dough

Sprinkle the dough lightly with flour. Knead the dough gently 10-12 times on a lightly floured surface, until the dough is no longer sticky.

Divide the dough in half, and shape each half into a 7 inch circle. Brush the top of the scones with melted butter and then sprinkle the surface with granulated sugar.

Bake The Cinnamon Chip Scones

Place wedges onto an ungreased baking sheet and bake them in the oven for about 13-15 minutes, or until they have become lightly browned. I love making scones and could tell just from the amazing aroma coming out of my oven as they were baking that I would LOVE these, too. I was right, because they are so yummy.

Remove scones to wire rack to cool. Prepare the sweet glaze and then lightly “paint” it onto the top of each scone with a pastry brush. Let the glaze harden, then serve.

Serve… And ENJOY These Tasty Cinnamon Chip Scones!

Cinnamon chip scones go perfectly with a morning cup of coffee! They are soft on the inside, and they are FILLED with delicious cinnamon flavor! I really believe you will absolutely LOVE these cinnamon chip scones.

The recipe makes 16 medium sized scones, so I put half of them in my freezer for another time. Wrap them well, then store them in an airtight container until you’re craving them again! How perfect is that???

Looking For More SCONE Recipes?

If you enjoy scones, be sure and check out my other recipes, such as Apple Cinnamon Scones, Cranberry-Orange Scones, Chocolate Chip Orange Scones, or Double-Glazed Pumpkin Scones, to name a few! They are all DELICIOUS! You can find ALL of my recipes (and lots more scone recipes) in The Recipe Index, which is located at the top of the page.

Sure hope you will enjoy making wonderful scones for those you love! Thank you for stopping by today, and I hope you will come back soon. Have a wonderful day.

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: http://www.tasteofhome.com/recipes/cinnamon-chip-scones (submitted by Barbara Humiston)
Glaze Source: Me. (The Grateful Girl Cooks!)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cinnamon Chip Scones

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!

Category: Bread, Breakfast

Cuisine: American

Keyword: cinnamon chip scones

Servings: 16 scones

Calories Per Serving: 331 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Scones:

3 1/4 cups all-purpose flour
1/3 cup plus 2 Tablespoons granulated sugar , divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter , cubed
1 cup buttermilk
1 package (10 oz.) cinnamon baking chips
2 Tablespoons butter , melted

For the Glaze: (optional, but totally think it makes the scones taste even better)

1 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
5-6 drops of water (or more) (enough to thin the glaze to a "thin, "paintable" consistency

US Customary - Metric

Instructions

Preheat oven to 425 degrees.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a large mixing bowl. Cut the butter into the dry ingredients using a pastry blender until mixture is reduced to coarse crumbs.
Stir buttermilk in to the mixture. Stir only until moistened. Fold in cinnamon chips until dispersed throughout the dough.
Turn the dough out onto a lightly floured work surface. Knead dough gently 10-12 times (until dough is not sticky). Divide dough in half; form each half into a 7 inch circle. Brush each half with melted butter and sprinkle with remaining 2 Tablespoons granulated sugar.
Cut each circle into 8 wedges (for medium sized), or 6 wedges (for larger). Separate the wedges and place them onto an ungreased baking sheet. Bake at 425 degrees for 13-15 minutes (or until light golden brown). Remove to a wire rack to cool.
Mix glaze ingredients together in small bowl. Using a pastry brush, "paint" the glaze over the tops of the scones. Let glaze harden, then serve at room temp, for best taste! Enjoy!

Nutrition Facts

Cinnamon Chip Scones

Amount Per Serving (1 scone)

Calories 331 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 212mg9%

Potassium 113mg3%

Carbohydrates 32g11%

Sugar 12g13%

Protein 3g6%

Vitamin A 335IU7%

Calcium 51mg5%

Iron 1.2mg7%

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

Here’s one more to pin on your Pinterest boards! $Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!$

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19
Aug
2014

Chocolate Butterhorns

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.
Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog. Today’s recipe is for Chocolate Butterhorns. I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). After looking at the recipe, I thought these rolls sounded pretty good, so I gave them a try. Delicious!

The butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well. This chocolate butterhorns recipe makes 32 rolls, so freezing some for another time is a perfect option for busy families!

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

Making Chocolate Butterhorns

The recipe (as written) utilizes a bread machine. The dough is mixed and rises in the bread machine. The dough is then removed, rolled out, cut into portions, then chocolate pieces are added. Chocolate butterhorns are then rolled, rise again, and then are baked. That’s the instructions in a nutshell.

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

The answer is NO. If you don’t have a bread machine, there are a couple other options, shown below.

Option #1: You can mix the dough in a stand mixer, with a dough hook.
Option # 2: You can also mix the dough by using your muscles and mixing the dough by hand.

Once Dough Is Mixed By Hand

If making the dough by hand (or stand mixer), once your dough has been mixed, place it in a lightly greased mixing bowl. Cover the dough, and place in a warm spot. Let the dough rise until it has doubled in size.

Once the dough has doubled in size, simply follow the remaining instructions in the recipe card for rolling them up, filling, baking, etc.

The dough is rolled into a circle, then cut into individual rolls. Once cut, the dough is topped with semi-sweet chocolate, rolled into crescent shapes, and baked.

To Serve

Once done, the warm butterhorns are lightly dusted with sifted powdered sugar and cocoa powder before serving.

Here is a picture of the rolls, fresh from the oven. They sure look good enough to eat!!!!

I hope you will give these soft, chocolate butterhorns a try…we really enjoyed them! I think they would also taste fantastic with seedless raspberry jam added to the chocolate chip filling! Wouldn’t THAT be decadent to sink your teeth into??? YUM.

Looking For More “From Scratch” Bread Recipes?

All of my homemade bread recipes are located in the Recipe Index, which can be found at the top of the page. A few favorites 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: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Butterhorns

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.

Category: Bread/Breakfast

Cuisine: American

Keyword: chocolate butterhorns

Servings: 32

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For dough:

1 cup milk
1/2 cup butter , melted
2 eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1 Tablespoon (heaping) dry active yeast

For rolls:

1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)

For Garnish: (optional-not included in caloric calculation)

1/4 cup powdered sugar
1 Tablespoon cocoa powder

US Customary - Metric

Instructions

Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges. Place a small amount of chocolate chips over the surface of each individual wedge. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
TO GARNISH: Once rolls are baked, lightly sift cocoa powder and powdered sugar over the top of each butterhorn. Serve warm, and enjoy!

Recipe Notes

No Bread Machine Available? Here are two options to prepare the dough: Lightly spray a large mixing bowl with spray. Option #1: Mix the dough in a stand mixer, with a dough hook. Option # 2: Mix the dough by hand (really takes muscles!). Once dough is mixed, transfer to the greased mixing bowl. Cover the bowl, place in a warm spot, and let dough rise until doubled in size. One doubled in size, continue with Step #2 in recipe.

Nutrition Facts

Chocolate Butterhorns

Amount Per Serving (1 butterhorn)

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 111mg5%

Potassium 35mg1%

Carbohydrates 21g7%

Sugar 8g9%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 0.9mg5%

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

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18
Jul
2014

PeachBerry Smoothie

categories: Beverages, Breakfast

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A PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt fruit drink that tastes great any time!

Summer. Heatwave. Hot! Making a delicious, creamy, ice cold PeachBerry Smoothie beverage to enjoy drinking and cooling down with…priceless!

I sure enjoy a cold, refreshing drink on a really hot summer day, don’t you? When you finally get tired of drinking large amounts of ice water or cold iced tea, how about making a really good tasting peachberry smoothie?

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

The Search Begins… In The Refrigerator!

The quest for to create this smoothie began as most of mine do…scouring the contents of our refrigerator or fruit basket to see what we had available. During this scavenging for ingredients I came up with a couple of ripe peaches, some raspberries and some amazingly delicious boysenberries (can substitute blackberries).

These sounded like the beginning of a great peachberry smoothie to me, so I gathered the rest of the necessary ingredients and whipped a couple smoothies up for my husband and myself. Pretty tasty, if I might say so!

How To Make This PeachBerry Smoothie

Let’s hear it for the stars of this delicious fruit smoothie: Fresh peaches, raspberries and boysenberries. How can you go wrong with these sweet and delicious fruit ingredients?

Now add some vanilla flavored Greek yogurt and cinnamon to the fruit in the blender. This will help make the peachberry smoothie nice and creamy, plus add some protein!

The next thing to do is add vanilla almond milk to the mix. Give it all a good blending until the mixture is smooth and creamy. Throw in some crushed ice to make it really cold and thick, and blend well until combined. Now you have an absolutely delicious, creamy peachberry smoothie!

Time To Enjoy A PeachBerry Smoothie!

I still think it’s weird that the color of the berries overtakes the beautiful orange color of the peaches. Oh well. This peachberry smoothie may not LOOK like it is full of fresh peaches, but it is, and it has lots of peach flavor!

This yummy peachberry smoothie is wonderfully refreshing. With the addition of Greek yogurt for a protein punch and in season fresh fruit, how can you not love this delicious drink? Hope you will give this recipe a try. I’m pretty sure you’ll love it! Have a wonderful day, and please come back again soon.

Looking For More FUIT SMOOTHIE Recipes?

If you enjoy fruit drinks similar to this peachberry smoothie, be sure and check out my other smoothie recipes, including Blueberry, Banana and Kale, Orange Julius (copycat), Peach Crumble, Raspberry, Strawberry, and Triple Berry Banana. These and ALL of my recipes from the blog can be found in the Recipe Index, located at the top of the page.

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PeachBerry Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt filled fruit drink that tastes great any time of day!

Category: Beverage, Breakfast

Cuisine: American

Keyword: peachberry smoothie

Servings: 2 servings

Calories Per Serving: 180 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 ripe peaches , peeled, pitted, and sliced
5-6 raspberries
5-6 boysenberries (or blackberries)
1 cup vanilla yogurt
3/4 cup vanilla almond milk
1/2 teaspoon cinnamon
1/2 cup crushed ice

US Customary - Metric

Instructions

Peel, pit, and slice peaches.
Puree first 6 ingredients in blender until well blended.
Add crushed ice to blender. Blend until smooth.
Serve in 2 glasses. Enjoy!

Nutrition Facts

PeachBerry Smoothie

Amount Per Serving (1 serving)

Calories 180 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 202mg9%

Potassium 553mg16%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 29g32%

Protein 7g14%

Vitamin A 540IU11%

Vitamin C 12.2mg15%

Calcium 331mg33%

Iron 0.4mg2%

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

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