Category: Breakfast

Chocolate Espresso Muffins (Air Fryer)

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!
Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Today I want to share a delicious recipe for yummy chocolate espresso muffins COOKED IN AN AIR FRYER! These muffins are ridiculously EASY to make, and taste really GOOD! I’ve also included directions for preparing them in an oven (see recipe card below), in case you don’t have access to an air fryer.

We are sure enjoying the air fryer I ordered last year using gift cards I was given for my birthday. In air fyers, highly heated air cooks all types of food, and gives it the “effect” of frying without having to use lots of cooking oil. I found this particular recipe in the cookbook that came along with the Cosori air fryer I got last year.

TRUE STORY OF MUFFIN FAILURE!

When I first got my air fryer last year, I’m embarrassed to tell you this, BUT I made these muffins without a muffin tin! I filled up paper liners (cause the cookbook said to fill up the muffin cups, and paper liners are KINDA muffin cups, right?), then cooked them. Probably one of the dumbest things I’ve ever done in the kitchen!

I had NO idea what I was doing with this newfangled air fryer thing of mine! BIG MISTAKE! They cooked all right, but came out looking like hard chocolate hockey pucks! Ugh. Seriously… the batter had spread and flattened way out in the paper liners (probably begging for mercy). True Story. I was mortified! Into the trash they went.

**Moral of That Sad Story: Don’t Be Like ME. When making muffins in an air fryer, you will need to have muffin tins that fit in the basket of your air fryer. DUH. The End.** Once I figured it out, there have been no problems with ’em ever since! The ones I have hold 4 muffins each (I ordered them online). This recipe yields 8 muffins, so I cooked them in 2 batches!

Time To Make The Batter For Chocolate Espresso Muffins!

Measure all purpose flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk these “dry” ingredients together to fully combine them.

Dry ingredients for muffins are whisked together until blended.

In a separate bowl, whisk together the milk, egg, vanilla extract, oil and vinegar. Once combined, pour these “wet” ingredients into the bowl with the “dry” ingredients.

Whisk well, to fully incorporate all ingredients. THIS is your batter for the chocolate espresso muffins! EASY!

Wet ingredients for the chocolate espresso muffins are added to dry ingredients.The muffin batter is mixed together before adding to paper liners.

Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

You will need muffin tins that are small enough to fit in your air fryer. Spray the muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray.

Divide the batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

Batter is poured into paper liners in muffin tins, and then cooked in an air fryer.

Cooking The Muffins In An Air Fryer

Preheat the air fryer to 300°F. Once the air fryer is preheated, quickly but carefully put your filled muffin tin into the basket. Be careful, because the air fryer is hot at this point!

Cook the chocolate espresso muffins at 300°F for 15 minutes. I recommend checking on them for “done-ness” at the 13 minute mark. Pause the machine and check by inserting a toothpick into the top center of a muffin. Continue to cook until done. This is important because temperatures can vary between different brands of air fryers.

Four chocolate espresso muffins are cooked at a time in the air fryer.

This is how the muffins looks like after cooking them in the air fryer. A little wonky at times (this was my 3rd batch), but absolutely delicious!

Transfer the muffins from the pans to a wire rack to cool. Pop the remaining batch of muffins into the air fryer, and then you’re done!

The finished air fryer muffins turned out really nice!

Ready To Enjoy These Muffins!

The photo below shows one of the chocolate espresso muffins, sliced in half. The inside is perfectly cooked! This was a fun way to make breakfast muffins… in an air fryer… who knew?

A peek at the inside of one of the air fryer chocolate muffins.Chocolate espresso muffins on a plate, ready to eat!

Can Chocolate Espresso Muffins Be Baked In An OVEN?

Yes! If you do not have access to an air fryer, these muffins can be baked in a traditional oven. They will only take a few minutes more to bake! Prepare the batter using the  instructions below (in the recipe card).

Cook them in a 375°F oven for between 15 and 20 minutes. Insert a toothpick into the center of the muffin to check for doneness. If it comes out clean, they are ready!

Thanks for visiting! Hope you enjoy these yummy tasting muffins, AND I hope you have a wonderful day, friends. Make it a good one!

Looking For More AIR FRYER Recipes?

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

Interested In More Recipes?

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

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Original recipe source: “Cosori Air Fryer Recipes”, (this recipe booklet came with the purchase of my Cosori air fryer), page 108

Chocolate Espresso Muffins (Air Fryer)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate espresso muffins
Servings: 8 muffins
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ¾ cup light brown sugar
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon espresso powder *see Notes Section
  • ½ teaspoon baking soda
  • 1 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • cup vegetable oil
  • non stick cooking spray
Instructions
  1. Measure flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk together to fully combine.

  2. In a separate bowl, whisk together milk, egg, vanilla, oil and vinegar. Once combined, pour into the bowl with the flour, cocoa powder, etc. Whisk well, to fully mix ingredients, and remove any lumps in the batter.

  3. You will need muffin tins small enough to fit your air fryer basket. Spray muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

For Air Fryer:
  1. Preheat air fryer to 300°F. Once preheated, quickly but carefully place filled muffin tin into the basket. Be careful, because air fryer is hot! Cook at 300°F for 15 minutes. Check for "done-ness" at the 13 minute mark. Pause machine and check, by inserting a toothpick into center of a muffin. Continue to cook until done, and toothpick comes out clean. Transfer pan from air fryer basket to a wire rack to cool. Let cool for 5 minutes, before removing muffins from pan. Cook remaining batch of muffins, and enjoy, once cooled to room temperature!

For Oven:
  1. Prepare muffins following instructions above. Cook muffins at 375°F for 15-20 minutes. Insert a toothpick into center of the muffin to check for doneness. If it comes out clean, they are ready! Let cool for 5 minutes before removing them from pan.

Recipe Notes

**No espresso powder? Substitute 3/4 teaspoon finely ground instant coffee granules!**

Nutrition Facts
Chocolate Espresso Muffins (Air Fryer)
Amount Per Serving (1 muffin)
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 241mg10%
Potassium 194mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 82IU2%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Vanilla Glazed Pear Bread

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!
Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Once the weather begins to cool, I start thinking of the many “cool weather” dishes I can make! In the summer when it is hot here, I find I don’t bake as much, because I don’t want to heat up the kitchen. But cool mornings in Fall? Now THAT is another story!

The original recipe for this delicious vanilla glazed pear bread was for pear muffins, but I decided to tweak the recipe into a loaf of bread. Now if you prefer muffins, then by all means… go for it! The recipe will yield 12 muffins or one 9″x5″ loaf! Making this bread (or muffins) is very easy! Here’s how to prepare it!

Prepare The Pears

There is no need to peel the pears, so that makes this dish even easier! Slice the pears in half, lengthwise, and then remove the stem and core. I use a melon baller to do this, but a spoon works wonderfully, too!

Once that is done, thinly slice the pears, and then cut each slice into small cubes. Place the pears into a large mixing bowl. Add ground cinnamon, granulated sugar, and fresh squeezed lemon juice to the pears, and stir the ingredients gently together. Set the bowl aside.

Fresh pears are cored, sliced and cut into cubes.Pear chunks are mixed with cinnamon, sugar and lemon juice before adding to batter.

Prepare The Batter For Vanilla Glazed Pear Bread

In a separate small bowl, combine the sour cream, egg, 1 teaspoon of vanilla extract, and the milk. Whisk these together to form a thin batter, and set aside.

Sour cream, vanilla, egg, and milk are whisked together to make bread batter.

Sift flour baking powder, baking soda and salt together into another large mixing bowl. Use a spoon (or your fingers) to make a deep well in the middle.

Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Repeat until everything has been added, and only stir until it is just barely blended together. Don’t over mix! Your finished batter will end up being very thick.

Chopped pear mixture and batter are combined, a little at a time to make vanilla glazed pear bread batter.

Time To Bake The Vanilla Glazed Pear Bread

Once batter is ready, it is time to bake the vanilla glazed pear bread. Spray bottom and sides of a 9″x5″ bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon the batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon, if desired (optional).

If making muffins, fill the tins about 2/3 full. Place the loaf (or muffin) pan into a preheated 375° F oven. Bake for 30-35 minutes, or until the tops of the bread loaf or muffins are golden brown. Test them at the 30 minute mark by inserting a toothpick into the center. A loaf will usually take the full 35 minutes, but check it at 30, to be safe.

Thick batter is placed into a greased loaf pan for baking.

When done, remove the bread (or muffins) from the oven. Let the bread sit in the pan for 5 minutes, and then carefully remove from the pan to a wire rack to finish cooling. I moved mine from the wire rack (after it cooled for 10 minutes to a piece of aluminum foil, for glazing.

Pear bread is done when it is golden brown on top and cooked through.The bread cools (out of the pan) for several minutes before being glazed.

Make Vanilla Glaze To Spread On The Pear Bread

While the bread or muffins are cooling, make the vanilla glaze. It’s EASY! Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix these ingredients together until a  spreadable glaze is made.

If your glaze is too thick to spread with a pastry brush, add a teensy bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).  Using a pastry brush makes this a very easy task!

I glazed the bread after it had cooled about 10-12 minutes, and even let some glaze drip down the sides of the loaf, because I think it looks better that way!

Vanilla glaze is mixed together and then brushed onto top of loaf.A loaf of vanilla glazed pear bread is ready to eat!

Serve The Vanilla Glazed Pear Bread

Once the bread has cooled, and the glaze has firmed up, the vanilla glazed pear bread is ready to enjoy! Slice the loaf into thin slices, and give it a taste! It is soooo good.

Do you see all those pear chunks inside? YUMMO! The loaf will yield about 10 thin slices, so there will be plenty to enjoy with tea or coffee!

A slice of pear bread is cut and is ready to enjoy.You can see all the fruit chunks in the slice.

We really enjoyed this vanilla glazed pear bread, and I sincerely hope you do, too! It is moist from the fresh fruit, and tastes wonderful! Hope you will consider trying the recipe, and also hope you and those you love will enjoy it as much as we do! Have a great day.

Looking For More Sweet Baked Bread Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: https://www.weightwatchers.com/us/recipe/glazed-pear-muffins-1/5626a5f84236657004995e21

Vanilla Glazed Pear Bread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Category: Bread/Breakfast
Cuisine: American
Keyword: vanilla glazed pear bread
Servings: 10
Calories Per Serving: 196 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large Bosc or Anjou pears , with skin
  • ½ teaspoon cinnamon
  • cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup sour cream (light or regular)
  • 1 large egg
  • 1 teaspoon vanilla extract , divided
  • cup milk (2%, 1% or fat-free)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
For Vanilla Glaze:
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • teaspoon cinnamon
  • 1 Tablespoon warm water , + more, if necessary
Instructions
  1. Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.

  2. In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside.

  3. Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Do this until everything has been added and only mix just until it is just barely blended together. Do not overmix! The finished batter will be very thick. Spray bottom and sides of a 9"x5" bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon (optional).

  4. If making muffins, fill tins about 2/3 full. Place loaf pan (or muffin tin) into a preheated 375° F oven. Bake for 30-35 minutes, or until top of the bread loaf or muffins are golden brown. Test it at 30 minutes by inserting a toothpick into the center. If toothpick comes out free of batter, it's done. When done, remove the bread (or muffins) from the oven. Let bread rest in pan for 5 minutes, then carefully remove and transfer to a wire rack to finish cooling.

  5. While the bread or muffins are cooling, make the vanilla glaze. Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix together until a  spreadable glaze is made. If glaze is too thick to spread with a pastry brush, add a tiny bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).  Once loaf or muffins have cooled and glaze has firmed up, it is ready to eat!

Nutrition Facts
Vanilla Glazed Pear Bread
Amount Per Serving (1 thin slice)
Calories 196 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 192mg8%
Potassium 165mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 95IU2%
Vitamin C 2mg2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Blackberry Muffins

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!
Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

Picking fresh blackberries at a local farm!

Let’s Make Some Blackberry Muffins!

The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

Flour, cinnamon, salt, baking powder and baking soda are whisked in bowl.

In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

Eggs, sour cream, etc. are mixed together, then added to dry ingredients to make muffin batter.

Prepare The Blackberries

If using FRESH blackberries: cut them in half before adding to the muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

Blackberries are cut in half before adding to muffin batter.Blackberries are added to the muffin batter.

Fill The Muffin Cups

Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

The batter for the muffins is streaked with color from the blackberries.Muffin batter is placed into muffin liners, and is ready to bake!

Time To Bake The Blackberry Muffins!

Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

Here are the muffins, straight out of the oven, cooling on a wire rack.Can you see all the blackberries in the muffins? Yum.

We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

One of the blackberry muffins, cut in half, served with butter.

We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

You can see the blackberry pieces inside each of the blackberry muffins once cut.

Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

Blackberry Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: blackberry muffins
Servings: 16 muffins
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup granulated sugar
  • 8 Tablespoons warm melted butter (1 stick)
  • 1 teaspoon vanilla extract
  • cups blackberries (fresh or frozen) *See note in directions*
Instructions
  1. Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.

  2. Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.

  3. In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

  4. If using FRESH blackberries: cut them in half before adding to muffin batter.
    If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.

    *Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.

  5. Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

Nutrition Facts
Blackberry Muffins
Amount Per Serving (1 g)
Calories 207 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 46mg15%
Sodium 179mg8%
Potassium 159mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 289IU6%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

 

Banana Crumb Cake

You’ll LOVE this easy to make, delicious Banana Crumb Cake! It’s a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

About a month ago I made a “new to us” recipe for Banana Crumb Cake! Oh. My. Goodness!  This cake tastes amazing, and it was so good we shared it with a few of our neighbors!

The cake was so easy to make, and I was able to use some over-ripe bananas that were lurking around our kitchen! Basically the process is make the cake batter, layer in some butter and brown sugar streusel, then top the cake with more crumb streusel! EASY!

This banana crumb cake can be served as a dessert OR as a coffeecake!  I cut the cake into 12 large servings, but you can certainly get 24 smaller pieces out of this recipe (with a lot less calories per piece)! It is soooo delicious, you’ve just got to try it!

Prepare The Banana Crumb Cake Batter

Before you start making the batter, remember to preheat your oven to 350° F. and spray a 9×13 inch pan with some non-stick baking spray. Set the baking dish aside while you mix the batter.

Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined.

Bananas are mixed together to form a banana puree, to make cake batter.

STIR in the sugar, vanilla extract and eggs, until they are fully blended with the banana puree. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are also fully incorporated into the batter.

Eggs, sugar and butter are added and mixed into the banana crumb cake batter.

Make The Crumb Streusel

To make the crumb streusel topping, place the COLD butter (cut into small chunks), brown sugar and flour into a medium bowl.

Cut these ingredients together using a pastry cutter OR with a fork. Continue until the butter is reduced to the size of peas, and then you will have made the simple crumb topping.

Butter, brown sugar and flour are mixed together to make crumb topping for the cake.

the crumb topping for the banana crumb cake is ready when butter is the size of peas.

Layer The Cake And Crumb Topping

Pour HALF of the banana crumb cake batter into a prepared baking pan. Spread it out, to fill the bottom of the pan. Sprinkle 1/3 of the crumb topping mixture evenly over the surface of the batter.

Half of the banana cake batter is poured into baking dish.

Pour the remaining cake batter over the layer of crumb topping. Top this layer of batter with all the remaining crumb topping, making sure to cover the entire surface of the batter.

Banana crumb cake batter is topped with the crumb streusel topping before baking.

Bake The Banana Crumb Cake

Bake the banana crumb cake in a preheated 350° F. oven for 50-55 minutes. I would suggest checking to see if it is done at the 50 minute mark.

The cake is done when golden brown on top, and the very center of the cake is set. If you insert a toothpick into the center of the cake, it should come out clean! The photo below shows what the banana crumb cake looks like, straight out of the oven.

The cake is golden brown on top once it has finished baking.

Ready To Eat This Delicious Banana Crumb Cake?

Let the cake cool down for about 10 minutes (or let it come to room temperature) before you attempt to cut into it! It’s hard waiting for this delicious cake that long, but you can do it!

Once the banana crumb cake has cooled slightly, go ahead and cut a piece to enjoy! You can see in the photo below that thin layer of crumb topping in the middle. YUM! You can serve this yummy cake warm, or at room temperature (we like it best at room temp.).

A piece has been removed from the banana crumb cake to reveal the inside.

If you want (optional), try drizzling the cake with a simple powdered sugar/milk glaze. You don’t need it, though. We really enjoy this cake unglazed, and think it is best just the way it comes out of the oven!

The cake is moist and completely delicious, and full of banana flavor! I can’t say enough GOOD things about this amazing treat, because it is so good!

A slice of the banana crumb cake on a white plate, ready to eat!

There is a layer of crumb topping running through the middle of this piece of cake.

Hope you will be inspired to try this wonderful banana crumb cake for dessert, or as a breakfast coffeecake! We absolutely LOVED it, and because it was fabulous, I will definitely be making it again! Have a wonderful day, friends!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite cake recipes 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!
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Author's signature

Original recipe source: https://cookiesandcups.com/banana-bread-crumb-cake/

Banana Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
Category: Breakfast, Dessert or Coffeecake
Cuisine: American
Keyword: banana crumb cake
Servings: 12
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup butter , at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
For Crumb Filling and Topping:
  • 1 cup COLD butter , cut in chunks
  • 2 cups brown sugar
  • 2 cups all purpose flour
Instructions
  1. Preheat oven to 350° F. and spray a 9x13 inch pan with non-stick spray.

    Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed or liquified. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined. Once combined, STIR in the sugar, vanilla extract and eggs, until they are fully blended. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are fully incorporated into the batter. Set aside.

  2. Make crumb streusel topping: Place COLD butter (cut into small chunks), brown sugar and flour in a medium bowl. Cut these ingredients together with a pastry cutter OR by using a fork. Continue until butter becomes the size of peas, and you have a coarse crumb mixture.

  3. Pour HALF of the cake batter into prepared pan. Spread it out, to fill pan. Sprinkle 1/3 of the crumb topping mixture over the batter, to cover. Pour remaining cake batter over the layer of crumb topping (gently spread to cover). Top batter with all the remaining crumb topping, making sure entire surface of cake is covered.

  4. Bake cake in preheated 350° F. oven for 50-55 minutes. Check for doneness at the 50 minute mark. Cake is done when golden brown on top, and very center of  cake is set. If you insert a toothpick into center of cake, it should come out clean!  Let the cake cool down for 10 minutes (or let it come to room temperature) before you cut into it! Serve, and enjoy!

Recipe Notes

NOTE: These are large pieces (total of 12 servings). You can also cut the cake into 24 pieces, for a calorie count of 337 per piece.

OPTIONAL: I did not glaze this cake. If you want to add a glaze on top, simply mix 1 cup of powdered sugar with 1-2 Tablespoons of milk, and drizzle on cooled cake.

Nutrition Facts
Banana Crumb Cake
Amount Per Serving (1 (1/12th of total))
Calories 674 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 90mg30%
Sodium 428mg19%
Potassium 341mg10%
Carbohydrates 109g36%
Fiber 1g4%
Sugar 73g81%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 2.6mg3%
Calcium 115mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

Cinnamon Roll Crescents

Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!
Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in brown sugar/cinnamon, then rolled, baked and drizzled with glaze!

I found a recipe on Pinterest that sounded like a totally quick and easy way to have a “cinnamon roll” to munch on with breakfast, so I decided to try it! There was a can of crescent roll dough in the refrigerator begging to be used, so out it came, for this delicious recipe!

We LOVE my homemade cinnamon rolls, but they take quite a while to prepare because of time necessary to let the homemade dough rise, etc. When you want the taste of a cinnamon roll, but without the fuss and effort, these cute little cinnamon roll crescents are the way to go!

We were having scrambled eggs and some bacon that I cooked in our oven, and I wanted something quick, easy, and yummy to serve with it. This was the perfect accompaniment, and we loved these cute little cinnamon roll crescents! They only take a couple minutes to prepare, and then they bake for only 9-12 minutes!

How To Make Cinnamon Roll Crescents

The first thing you need to do is mix up the cinnamon roll filling! Easy! Simply mix together some brown sugar and cinnamon in a small bowl, until combined. DONE!

Brown sugar and cinnamon are mixed together for the cinnamon roll crescents filling.

Grab a can of refrigerated crescent roll dough out of the fridge. I used this kind, which has the dough for 8 crescent rolls in it.

Refrigerated crescent roll dough is used to make this breakfast treat quick and easy!

Cover The Crescent Roll Triangles With Filling Mixture

Separate each of the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. NOTE: You can also make them and roll them, THEN put them on the baking sheet, if desired.

Sprinkle the entire surface of each dough triangle with the filling mixture. Yes… it will be a bit messy, and yes, it will fall all over the baking sheet. No worries. Just scoop up as much as you can and dump it right back on top! Gently press down some of the filling onto the dough.

NOTE: You will most likely NOT use all of the mix. You can see in the photo below how much I had left AFTER completely covering the dough! Store the extras for next time!

Dough is separated into 8 portions and covered with brown sugar/cinnamon filling.

Now roll up the cinnamon roll crescents. If you can, roll each one up, beginning at the short side, and roll toward the tip of the triangle, but no worries!

You can see, in the photo below how mine weren’t that “pretty” or moderately fashionable. This particular can of dough was pretty decimated when I took it out of the can. Trust me… it doesn’t matter!

Simply roll them up and tuck the end point under. Yes… again, some of the filling will fall out as you roll. I just scooped up what I could, and sprinkled it right back, on top! I used a pastry brush to clean up and remove the extra filling on the pan.

Dough is rolled up and sprinkled with extra filling mixture on top.

Bake The Cinnamon Roll Crescents

Bake the cinnamon roll crescents in a preheated 350° F oven, for between 9-12 minutes. Since oven temps vary greatly, be sure to check on them around 8-9 minutes.

When done, the cinnamon roll crescents will be golden brown on top (and will sure smell good!). Transfer the crescents to a wire rack, that is positioned on top of wax or parchment paper, and let them cool. The paper underneath will catch the drips when you glaze the crescents later.

Cinnamon roll crescents are baked until golden brown, then transferred to wire rack to cool.

While the cinnamon roll crescents cool, mix together the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, it reaches your desired consistency.

A simple glaze is mixed to drizzle onto the baked cinnamon roll crescents once done.

Lightly drizzle the glaze over the tops of the cinnamon roll crescents once they have cooled down a bit. The wax (or parchment) paper placed under the wire rack will make your cleanup a lot easier!

The glaze will firm up very quickly, and then the cinnamon roll crescents are ready to serve! Aren’t they CUTE? You can see the glaze on top, and all that cinnamon and brown sugar filling in every bit of these decadent breakfast treats!

The cinnamon roll crescents were served along with scrambled eggs and bacon.

I truly hope you will consider trying these super easy and quick cinnamon roll crescents. They are absolutely delicious, and I am confident you will enjoy them as much as we did! Have a wonderful day, and may God bless you.

Looking For More BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few other breakfast recipes you might be interested in trying 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.

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: http://www.sprinklesomesugar.com/cinnamon-roll-crescents/

Cinnamon Roll Crescents
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 
Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!
Category: Breakfast, Brunch
Cuisine: American
Keyword: cinnamon roll crescents
Servings: 8 crescents
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces refrigerated crescent roll dough (1 can)
  • 1/2 cup brown sugar (light or dark)
  • 3 teaspoons cinnamon
For Glaze:
  • 1/2 cup powdered sugar (confectioner's sugar)
  • 2-3 Tablespoons heavy cream or milk
Instructions
  1. Preheat oven to 375° F. 

  2. Separate the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. Sprinkle entire surface of each dough triangle with the filling mixture. Yes... it will be messy. Scoop up as much as you can and dump it right back on top! Gently press down the filling onto the dough. Roll up crescents and tuck the end point under. Some of the filling will fall out as you roll. Scoop up what you can, and sprinkle it back, on top! NOTE: You will most likely NOT use all of the mix.  Store extra filling for next time! 

  3. Bake at 350° F, between 9-12 minutes. Since oven temps vary, check on them around 8-9 minutes. When done, crescents will be golden brown. Remove from oven and transfer to a wire rack, positioned on top of wax or parchment paper; let them cool for a few minutes.

  4. While crescents cool, make the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, until it reaches desired consistency. Lightly drizzle glaze over the top of the crescents once they have cooled slightly. The paper placed under the wire rack will make cleanup a lot easier! The glaze firms up quickly, and then cinnamon roll crescents are ready to serve! Enjoy!

Nutrition Facts
Cinnamon Roll Crescents
Amount Per Serving (1 g)
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 228mg10%
Potassium 18mg1%
Carbohydrates 33g11%
Sugar 23g26%
Protein 1g2%
Vitamin A 55IU1%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in brown sugar/cinnamon, then rolled, baked and drizzled with glaze!

Bacon Broccoli Quiche

Bacon broccoli quiche is a perfect dish for any meal! Bacon, broccoli, red pepper & garlic add flavor to this egg based dish, baked in a pie crust.
Bacon broccoli quiche is a perfect dish for any meal! Bacon, broccoli, red pepper & garlic add flavor to this egg based dish, baked in a pie crust.

Do you like QUICHE? We sure do! I think it is a perfect breakfast, lunch OR dinner dish, which makes it very convenient to have around! It is soooo good!

Making classic quiche lorraine has been something I’ve done for almost 40 years now. I’ve also added my recipes for Italian Sausage and Spinach Quiche, and Southwestern Bacon Quiche to this blog, and recommend these delicious dishes, as well. Now I can add this bacon broccoli quiche to the list, too!

How To Make This Quiche

Preheat oven to 425 degrees. While oven is preheating, cook bacon in a non-stick skillet or in the oven, until it’s completely cooked through, and crispy. I like to cut the bacon into small pieces BEFORE cooking in a skillet, because it cooks much faster that way!

Remove bacon from pan to paper towels (to drain) and crumble it (if you cooked whole slices). Be sure NOT to drain grease from skillet. You will cook the veggies in it, which will add flavor!

Chopped bacon is cooked until crisp, to add to the bacon broccoli quiche.

Using the same skillet (with the bacon grease still in it), cook the onion, red bell pepper and broccoli for 4-5 minutes until softened. Stir often while this mixture cooks.

Add the minced garlic to the veggies, and cook for one more minute, stirring to combine. Remove veggies from the heat, and set them aside to cool down a bit (before adding to pie crust dough) .

Chopped broccoli, red bell peppers, garlic and onion are cooked, before adding to the quiche.

Prepare The Deep Dish Pie Crust

TIP: To save time and effort, you can use a purchased DEEP DISH pie crust. My photos show a homemade pie crust, because that’s just how I roll. Whatever type of pie crust you use, just make sure it is deep dish, because there is a lot of filling that goes into the quiche, itself.

Prepare the unbaked deep dish pie shell by piercing the dough on the bottom and sides with the tines of a fork. This step helps prevent the crust from creating air pockets and puffing up too much while baking. Do this for homemade or purchased pie crust.

Pricking an unbaked quiche crust with the tines of a fork, before baking.

Add The Bacon Broccoli Quiche Filling

Add the crumbled bacon and veggies to the unbaked, prepared pie crust. Top the bacon and veggies with the grated mozzarella and Swiss cheese.

The cooked bacon and veggies are added to an uncooked pie crust.

Grated mozzarella and Swiss cheeses are added to the bacon broccoli quiche.

Mix and Add The Egg and Cream Quiche Filling

In a separate bowl, whisk together whipping cream, eggs, cayenne pepper and salt, until well blended. Pour the egg mixture on top of the bacon/veggies/cheese mixture in the pie crust.

Gently mix ingredients together. I use a fork- just be careful not to mix too hard or you will damage the crust. Mix only enough to blend the ingredients evenly together!

Egg and cream filling are poured over the quiche ingredients in the crust.

Here is the bacon broccoli quiche, before it goes into the oven.

Bake The Broccoli Bacon Quiche

Carefully put quiche into a preheated 425 degree oven. Don’t spill it! Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional 35-40 minutes (quiche is done when a knife comes out clean).

Remove the baked bacon broccoli quiche (still in pan) to a wire rack to cool. When it first comes out of the oven it will be nice and puffed up, as in the photo below. The top of the quiche will flatten as it cools down.

 This is a picture of the bacon broccoli quiche right AFTER it comes out of the oven.

Let the quiche cool down a bit, slice into 8 portions, serve… and enjoy! We enjoy eating this bacon broccoli quiche, and think it tastes best when it is warm, but not too hot!

One slice has been removed from the finished quiche.

Slice yourself a piece of this delicious bacon broccoli quiche, and enjoy it for breakfast, lunch OR dinner! It really is quite versatile, and the leftovers store well in the refrigerator for several days!

When you are ready to have a slice of leftover bacon broccoli quiche, simply reheat it in the microwave for a quick and easy meal!

One slice of bacon broccoli quiche, with fresh fruit on the side.

Hope that you will try this yummy quiche, and trust you will enjoy it as much as we do! Have a wonderful 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 signature

Recipe Source: my brain and my mom’s pie crust recipe

Bacon Broccoli Quiche
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Bacon broccoli quiche is a perfect dish for any meal! Bacon, broccoli, red pepper & garlic add flavor to this egg based dish, baked in a pie crust.
Category: Breakfast, Brunch, Dinner
Cuisine: American
Keyword: bacon broccoli quiche
Servings: 8 slices
Calories Per Serving: 462 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 deep dish pie crust (homemade or purchased) , unbaked
  • 6 slices bacon , cooked crisp, crumbled
  • 1/2 cup yellow onion , finely chopped
  • 1/2 cup broccoli florets (fresh or frozen) , finely chopped
  • 1/4 cup red bell pepper , finely chopped
  • 1 teaspoon minced garlic
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 2 cups heavy whipping cream
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 425 degrees. While oven is preheating, cook bacon in a non-stick skillet (or oven), until crispy and cooked through. Remove bacon from pan to paper towels (to drain) and then crumble; do NOT drain grease from skillet.

  2. Using the same skillet (with the bacon grease still in it), cook the onion, red bell pepper and broccoli for 4-5 minutes until softened. Add the minced garlic during the last minute of cooking. Remove veggies from the heat, and set aside to cool.
  3. Prepare the unbaked deep dish pie shell by piercing the dough on the bottom and sides with the tines of a fork - (this helps prevent air pockets puffing up while baking). Add the crumbled bacon to the unbaked, prepared pie crust, then add the cooked veggies. Top with the grated mozzarella and Swiss cheese.

  4. In a separate bowl, whisk together whipping cream, eggs, cayenne pepper and salt, until well blended. Pour the egg mixture on top of the bacon/veggies/cheese mixture in the pie crust. Gently mix ingredients together (I use a fork-be careful not to mix too hard or you will damage the crust. Just enough to blend the ingredients evenly together!)
  5. Carefully put quiche into a preheated 425 degree oven. Don't spill it! Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees and bake for an additional 35-40 minutes (quiche is done when a knife comes out clean). Remove quiche pan to a wire rack. Let it cool down a bit, slice, serve... and enjoy!

Nutrition Facts
Bacon Broccoli Quiche
Amount Per Serving (1 slice)
Calories 462 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 20g125%
Cholesterol 106mg35%
Sodium 437mg19%
Potassium 155mg4%
Carbohydrates 17g6%
Protein 8g16%
Vitamin A 1170IU23%
Vitamin C 12.3mg15%
Calcium 138mg14%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon broccoli quiche is a perfect dish for any meal! Bacon, broccoli, red pepper & garlic add flavor to this egg based dish, baked in a pie crust.

How To Cook Bacon In An Oven

Do you know how to cook bacon in an oven? This method makes it INCREDIBLY EASY to make “practically hands-free”, perfect bacon every time!
Do you know how to cook bacon in an oven? This method makes it INCREDIBLY EASY to make "practically hands-free", perfect bacon every time!

Well, it is said that “an old dog can’t learn new tricks”. I beg to differ!  After cooking bacon in a skillet and on a electric grill for most of my life, I can safely say I DID learn a new trick! The trick I learned was how to cook bacon in an OVEN!

Cooking bacon in the oven (and the easy clean up) helps save time! You can be busy doing other things while the bacon cooks. PLUS, you don’t have to stand right there, watching the bacon splatter all over the skillet or stove top!

You won’t even have to clean out the skillet or griddle once it’s done. Just pull up the foil, wad it up, and throw it in the trash! It’s a WIN-WIN!

Have you ever prepared bacon this way? Gotta tell ya, it is life changing! I love that cooking bacon this way is practically hands-free, clean up is next to nothing, and it is SO EASY! Once you’ve made bacon this way (and it turns out perfect), you will be “hooked for life”!

How To Cook Bacon In An Oven!

It’s always best to do first things first, right? Line a large baking sheet with aluminum foil (up the edges), and then lightly spray the foil with non-stick baking spray.

Lay the strips of uncooked bacon onto the foil in a single layer, leaving just a bit of space in between each slice.

IMPORTANT: Place the baking sheet into your oven, and THEN turn the oven on to 400°F. THAT’S RIGHT! Don’t preheat the oven!

Bacon is placed in a single layer on sprayed foil on baking sheet before cooking.

Turn on the oven AFTER you add the bacon. Cook the bacon slices for 15-20 minutes, without disturbing. There is no need to turn the bacon over, or do anything else to it! Since this is “hands-free” cooking, I was able to prepare the rest of our meal while the bacon was in the oven!

TIP: If you want the bacon to be REALLY crisp, you can place it on a wire rack to cook, but I have found that we prefer it, cooked right on the foil.

Timing The Bacon For Doneness

My recommendation is to check the bacon at the 15 minute mark! Obviously thin slices of bacon will cook for a slightly shorter amount of time than a thicker slice of bacon!

I was using fairly thick slices, and they were perfectly done in 16 minutes! Plus, did you notice that when you cook bacon in an oven, the bacon slices don’t shrink up as much? Yesss.

To perfectly cook bacon in an oven is very easy, and is practically "hands free"!

Once the bacon is done cooking, remove the baking sheet from the oven. Transfer the cooked bacon to a couple layers of paper towels. The paper towels will help to absorb any extra bacon grease left on the bacon.

Cooked bacon is drained on paper towels before serving.

That’s it! Just like that, and with hardly any effort, you’ve learned how to cook bacon in an oven!  We enjoyed perfectly cooked bacon with some scrambled eggs and yummy cinnamon roll crescents. YUM!

The cooked bacon is done perfectly, and served with cinnamon crescent rolls and scrambled eggs!

This truly is the easiest way to cook bacon in an oven! No splatter screens and grease filled skillets anymore… just perfectly cooked bacon slices! As an added bonus, you can just roll up the used aluminum foil, and throw it into the trash with no pan cleanup!

Hope you will try this method next time you want bacon for breakfast, or to add to a burger (or other recipes).

Looking For More BACON Recipes?

Everything is better with bacon, right? You can find all my recipes in the Recipe Index, located at the top of the page. Here are a few other recipes you might enjoy that heavily feature BACON:

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.

How To Cook Bacon In An Oven
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Do you know how to cook bacon in an oven? This method makes it INCREDIBLY EASY to make "practically hands-free", perfect bacon every time!
Category: Breakfast, Tip
Cuisine: American
Keyword: cook bacon in an oven
Servings: 8 slices
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 slices bacon
  • Non-stick baking spray
Instructions
  1. Line a large baking sheet with aluminum foil (up the edges), and then lightly spray foil with non-stick baking spray.

  2. Lay strips of uncooked bacon onto the foil in a single layer, leaving a bit of space between each slice. IMPORTANT: Place baking sheet into oven, and THEN turn the oven on to 400°F. THAT'S RIGHT! Don't preheat the oven!

  3. Turn on the oven AFTER you add the bacon. Cook bacon slices at 400° for 15-20 minutes, without disturbing. Check them at 15 minutes, because due to varying thicknesses of bacon, cooking times can vary slightly. There is no need to turn the bacon over, or do anything else to it!

  4. Once bacon is done cooking to your desired amount of "crispness", remove  baking sheet from oven. Transfer cooked bacon to a couple layers of paper towels. The paper towels will absorb any extra bacon grease left on the bacon. Serve, and enjoy!

Nutrition Facts
How To Cook Bacon In An Oven
Amount Per Serving (1 slice)
Calories 91 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 145mg6%
Potassium 43mg1%
Protein 2g4%
Vitamin A 10IU0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Do you know how to cook bacon in an oven? This method makes it INCREDIBLY EASY to make "practically hands-free", perfect bacon every time!

WW Freestyle Banana Blueberry Pancakes

Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using the Weight Watchers Freestyle plan.
Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.

Do you enjoy pancakes? I sure do, but because they pack quite a calorie punch, I typically may only indulge in them about once a month or so. Even though I LOVE them, I’ve been known to refer to them as “gut bombs”!

Recently I made some banana blueberry pancakes using ingredients that count as ZERO points on the Weight Watchers Freestyle eating plan. Basically the Freestyle plan includes certain foods (about 200) that are tracked as zero point foods in an effort to help you focus on this food list (to assist in making wiser food selection choices).

My Inspiration For Making These “Flourless” Banana Blueberry Pancakes

I decided to try and make some pancakes using only those ingredients found on the Freestyle zero points list, and see how they turned out. Can you tell I was craving pancakes? So, into the kitchen I went to experiment.

My goal was to NOT use flour (not on the “list”), and knew it could work, because I had made peanut butter cookies this way (without flour) before, and they were fantastic! I decided to make banana blueberry pancakes, and use banana and eggs as the base for the pancake batter. And THAT is how I came up with this pancake recipe! It was EASY, and the pancakes tasted amazing!

How To Make WW Freestyle Banana Blueberry Pancakes

Place a large ripe banana (they’re sweeter), two eggs, cinnamon, baking powder, and vanilla extract into a medium sized mixing bowl.

Use an electric mixer to fully blend these ingredients together. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour.

Banana, eggs, cinnamon, baking powder and vanilla in bowl to make batter for pancakes.

Batter for the banana blueberry pancakes is mixed in bowl.

Cook The Pancakes

Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat.

Once the griddle is hot, carefully pour or ladle out the batter into 5 small pancakes. Each of the banana blueberry pancakes was about 4 inches in diameter. I used a large measuring cup with a pour spout to do this, but a soup ladle will also do the trick!

Batter is poured onto electric grill, to make 5 Weight Watchers Freestyle banana blueberry pancakes.

As soon as you have the pancakes on the hot grill, place the blueberries onto the pancakes. Once bubbles have formed over the surface of the pancakes, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula.

NOTE: Be very careful when turning pancakes. The batter is thin, and since they are studded with the weight of the blueberries, you don’t want to tear the pancakes!

Fresh blueberries are added to the pancakes cooking on the electric grill.

The photo below is what the banana blueberry pancakes looked like right after I flipped them to the other side. Nice and golden brown!

Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm (not too soft and mushy). The pancakes are now done, and are ready to serve!

The banana blueberry pancakes are carefully flipped to cook other side.

Serve The Banana Blueberry Pancakes

Transfer the pancakes to a plate. Now, the pancakes DO have calories (just over 300), but if you are on the Weight Watchers Freestyle plan, pig out! 5 of these pancakes are zero points! If not on Freestyle plan, simply enjoy them all, or split them with someone you love!

I garnished the pancakes with additional blueberries and several banana slices to make it “look pretty”, and served this dish.  The blueberries inside the pancakes are loaded with juice and flavor, so you can eat the pancakes just like this OR you can add just one more “garnish”!

A serving of banana blueberry pancakes, topped with banana slices and fresh blueberries.

Other Optional Toppings For The Banana Blueberry Pancakes

I lightly dusted the banana blueberry pancakes with 1/2 of a teaspoon of sifted powdered sugar (for the photo, of course!). How much or little you use is your choice (and extra calories).

You can also top these pancakes with traditional pancake syrup OR sugar-free pancake syrup (to stick with the plan), or just top them with a dollop of whipped cream. Again, these toppings have more calories (and points values), but eat them however you like ’em!

Banana blueberry pancakes, served with optional pancake syrup.

The banana blueberry pancakes are light in texture, popping with big, juicy blueberries, and have a wonderful flavor! WooHoo! I really hope you will give these a try, and trust you will enjoy them, too! Have a great day!

Looking For More PANCAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few wonderful “traditional” pancake recipes include:

Interested In More Recipes Via Newsletter?

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

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

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: my hungry brain

WW Freestyle Banana Blueberry Pancakes
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 
Delicious banana blueberry pancakes (5 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.
Category: Breakfast
Cuisine: American
Keyword: banana blueberry pancakes
Servings: 1 serving (5 small pancakes)
Calories Per Serving: 318 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large banana
  • 2 large eggs
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries (approximate)
  • non-stick spray or vegetable oil
OPTIONAL GARNISHES INCLUDE: sliced banana, fresh blueberries, sifted powdered sugar, or pancake syrup (regular or sugar-free).
    Instructions
    1. Place a ripe banana (they are sweeter), two eggs, cinnamon, baking powder, and vanilla into a large mixing bowl. Use an electric mixer to fully blend these ingredients. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour in it.

    2. Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat. Once griddle is hot, carefully pour or ladle out batter into 5 pancakes (about 4" each in diameter). 

    3. As soon as all pancakes are on grill, place blueberries onto pancakes. Once bubbles have formed on pancake surface, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula. NOTE: Be very careful when turning. The batter is thin, and since they are studded with the weight of the blueberries, you don't want to tear the pancakes! Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm.

    4. Once done cooking, transfer pancakes to a plate. Garnish with additional banana slices and blueberries. Additional garnishes can include powdered sugar, whipped cream, regular or sugar-free pancake syrup, etc. (these calories are not included in calorie count!). Enjoy!

    Recipe Notes

    One serving is 5 small pancakes! Caloric Calculation was made without including optional garnishes. Wt. Watchers zero points were calculated without any garnishes except for additional blueberries and banana slices.

    Nutrition Facts
    WW Freestyle Banana Blueberry Pancakes
    Amount Per Serving (1 (5 small pancakes))
    Calories 318 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Cholesterol 421mg140%
    Sodium 164mg7%
    Potassium 837mg24%
    Carbohydrates 40g13%
    Fiber 5g21%
    Sugar 22g24%
    Protein 16g32%
    Vitamin A 690IU14%
    Vitamin C 17.4mg21%
    Calcium 150mg15%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.

    Apple Pie Pancakes

    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You’ll love this special breakfast treat!
    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!

    We happen to love pancakes in our home, but tend to only have them about once a month. I’ve made many different kinds from scratch, but always keep a convenient bag of pancake mix around, for those times we just really want a pancake or two without any fuss!

    This recipe for apple pie pancakes evolved out of one of those kind of mornings!  Pancakes sounded GOOD, but I wanted to tweak  or “class” them up just a little bit!  I went to our pantry and pulled out a jar of my home-canned apple pie filling! Into the kitchen I went, to create something quick, yummy (and different) for breakfast!

    The lure of a big, convenient bag of pancake mix was calling to me (nice, quick and easy), so I grabbed it, and as quick as a flash, these apple pie pancakes were born!

    The use of pancake mix makes this such a simple, convenient recipe to throw together, but it results in a delicious twist on plain, “normal” pancakes! Here’s how to make delicious apple pie pancakes:

    It’s EASY To Make Apple Pie Pancakes

    Measure out the pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  I used Krusteaz brand pancake mix, so I measured out the mix, then added the water. Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4″) pancakes!

    Add 1/2 cup of the apple pie filling to the pancake mix. You can use home-canned apple pie filling or store bought.  Can you see the small apple chunks in the pie filling I made? Yum. The apple pie filling will add lots of flavor to the pancake batter. Stir the batter until blended.

    Mixing apple pie filling into the batter for apple pie pancakes.

    Add the ground cinnamon to the batter, and stir it in, as well.  Even though the pie filling had cinnamon in it, adding EXTRA cinnamon really helps add even more flavor to the pancakes.

    Cinnamon is added to the apple pie pancakes batter.

    Spray a griddle or large skillet with non-stick baking spray. Heat griddle (or skillet) until hot. Pour the batter onto griddle, forming 4″ wide pancakes, leaving a bit of space between each one.

    You will probably have to cook the apple pie pancakes in batches, because the recipe, as written, will yield about 12 pancakes (4″ each).  Cook until bubbles form on the top of the pancakes, then carefully flip to the other side.

    Continue cooking the other side of the apple pie pancakes until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

    Apple pie pancakes cooking on electric grill.

    The apple pie pancakes are turned when nicely browned, to finish cooking.

    Once all the apple pie pancakes are finished cooking, transfer the pancakes to individual serving plates. Place 2 pancakes on each plate, and top with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling.

    Butter and warm apple pie filling top a stack of apple pie pancakes.

    There is no need for any maple syrup, because the apple pie topping is sweetened already! The addition of cinnamon flavor, and the bits of softened, sweet apples really take these pancakes from “ordinary” to “extra-ordinary”! YUMMMM!

    A nice forkful of the apple pie pancakes, ready to eat!

    These apple pie pancakes are really a quick and easy way to make an average breakfast more unique!  Sure do hope you will consider trying this “recipe”, because I’m pretty confident you will enjoy it!

    Looking For More PANCAKE Recipes?

    You can find all of my published recipes in the Recipe Index, located at the top of the page. Here are a few other pancake recipes I think you might 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 signature

    Recipe Source: My hungry brain. After coffee.

    Apple Pie Pancakes
    Prep Time
    4 mins
    Cook Time
    5 mins
    Total Time
    9 mins
     
    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!
    Category: Breakfast
    Cuisine: American
    Keyword: apple pie pancakes
    Servings: 6 ( 2 pancakes (4") per serving)
    Calories Per Serving: 170 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups pancake mix (I used Krusteaz)
    • 1 +1/3 cups water
    • 1 teaspoon ground cinnamon
    • 16 ounces apple pie filling (home canned or store bought) , divided use
    • non-stick baking spray
    Instructions
    1. Measure out pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4") pancakes! Add 1/2 cup of the apple pie filling to the mix (reserving the rest for later). Add the ground cinnamon to the batter, and stir just until the batter is fully mixed.

    2. Spray a griddle or large skillet with non-stick baking spray. Heat on medium heat until hot. Pour batter onto griddle, forming 4" wide pancakes, leaving a bit of space between each one. Cook until bubbles form on the top of the pancakes and the bottom edges are golden brown, then carefully flip to the other side. Continue cooking until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

    3. To serve, transfer pancakes to individual plates. Place 2 pancakes on each plate, and top each serving with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling. Serve, and enjoy!

    Recipe Notes

    Other Serving Suggestions: 

    • Add toasted, chopped walnuts to batter (or use as garnish on top).
    • Top apple pie filling on pancakes with whipped cream.
    Nutrition Facts
    Apple Pie Pancakes
    Amount Per Serving (2 pancakes + 4 T. topping)
    Calories 170 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Cholesterol 30mg10%
    Sodium 257mg11%
    Potassium 120mg3%
    Carbohydrates 32g11%
    Fiber 1g4%
    Sugar 10g11%
    Protein 3g6%
    Vitamin A 125IU3%
    Vitamin C 1.6mg2%
    Calcium 100mg10%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!

    Double Chocolate Scones

    Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!
    Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!

    Do you enjoy scones? We sure do, in our home! I’ve been making them for YEARS and YEARS, and always love searching for, and trying new scone recipes.  Recently I found an old, handwritten recipe on a 3″x5″ index card I saved at least 15 years ago (LONG before the internet and  Pinterest made it so easy to save recipes!).

    Unfortunately, I had not written down what magazine, newspaper or cookbook I found the original recipe in, so I can’t give due credit to the original author.  All these years later, I still had not ever made these scones, but they sounded good. So… I made a couple basic changes to the original recipe and ended up with 8 delicious double chocolate scones! Here’s how to make them.

    Make The Dough For The Double Chocolate Scones

    Preheat your oven to 375° F.  Mix flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Cut in VERY COLD butter, using a hand held pastry blender or two forks. Cut the butter into the dry ingredients until butter is reduced to the size of peas.

    Mixing ingredients with butter to make double chocolate scones.

    Add plain yogurt and one egg yolk to the mixture in the bowl. Stir mixture by hand, or with an electric beater until blended. The dough is fairly thick, so if you are mixing by hand, it will take a few minutes to bind together.

    Add the white chocolate chips to the dough, and place the dough onto a lightly floured work surface. Knead the dough with the palm of your hand 10 times, folding the dough over, after each time. Do this until the dough comes together in a nice ball.

    Eggs, plain yogurt, and white chocolate chips are added to the double chocolate scones dough.

    Pat and shape the double chocolate scones dough out with your hands until it is formed into a 9″ wide circle.  Use a sharp knife or a pizza cutter to evenly cut the dough into 8 pie shaped wedges.

    Place the eight scones onto an UNGREASED large baking sheet ( I used my ratty old pizza pan!). Leave about an inch in between each of the wedges, so they stay separated while baking.

    The double chocolate scones dough is rolled into a 9 inch circle, then cut into 8 pieces.

    Bake The Scones

    Bake the double chocolate scones at 375° F. for 17-18 minutes. When done, remove pan from oven, and let the scones cool for 5-10 still on the pan. Because ovens can vary in temperatures, I would recommend checking the scones at the 15 minute mark, to check for “doneness”.

    Place a piece of wax paper on the counter, and transfer the double chocolate scones from the pan to a wire rack (on top of the wax paper). TIP: The wax paper will collect any drips when you drizzle the scones with glaze later, making your cleanup much easier!

    Double chocolate scones are baked, then placed on wire rack to cool.

    Glaze The Baked Double Chocolate Scones

    Once the double chocolate scones have cooled, it is time to add the decorative glaze! The simple powdered sugar glaze helps make them look good, and adds an extra touch of sweetness to the finished scones!

    Making the glaze is simple! Mix together powdered sugar and a few drops of water at a time, in a small bowl. Stir. Add a couple more drops of water, and stir. Continue to do this until the glaze is an easy to drizzle consistency… not too thick, and not too thin!

    If glaze is too thick, add a couple drops of water. Got it too thin? Add more powdered sugar. Use a spoon or fork, and decoratively drizzle the glaze over the tops of the scones. The wax paper below will catch any messy drips!

    A powdered sugar glaze is drizzled over the baked double chocolate scones before serving.

    After glazing the scones, let the icing firm up (it will only take a few minutes), and then you double chocolate scones are ready to serve!

    The glaze on top is allowed to firm up, before serving the double chocolate scones.

    Serve The Double Chocolate Scones!

    You can either just pick up a scone and enjoy it, as is, OR you can get all fancy with them! We usually just shove them into our mouths (truth), but sometimes, (especially for company) I want the presentation to be memorable! Remember… you eat with your EYES first, right?

    I sifted cocoa powder very lightly on a small white plate, and then placed the double chocolate scone on top. A big dollop of aerosol whipped cream was sprayed next to the scone, and the whipped cream was garnished with a thin, half slice of a Cara Cara orange!

    The double chocolate scone is served with a dollop of whipped cream and an orange slice.The double chocolate scone is cut in half to reveal the inside.

    This recipe for double chocolate scones is a KEEPER! We really enjoyed them! I even put a few away in our freezer, so my husband and I can enjoy them for another breakfast soon!

    Hope you have a wonderful day.  May your joys be many, and your sorrows few! Thank you for visiting this blog. I trust you will find some wonderful recipes to make for those you love!

    Looking For More SCONE Recipes?

    I have LOTS of scone recipes! They can be found in the Recipe Index, located at the top of the page.  They’re all good, but a few of our family favorites include:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: Unknown

    Double Chocolate Scones
    Prep Time
    10 mins
    Cook Time
    17 mins
    Total Time
    27 mins
     
    Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!
    Category: Bread/Breakfast
    Cuisine: American
    Keyword: double chocolate scones
    Servings: 8 scones
    Calories Per Serving: 408 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • 1/3 cup brown sugar
    • 1/3 cup cocoa powder (unsweetened)
    • 2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 cup butter (very cold)
    • 1 egg yolk , beaten
    • 8 ounces plain yogurt , regular or Greek
    • 3/4 cup white chocolate chips
    For Glaze:
    • 1/2 cup powdered sugar
    • water , as needed
    Instructions
    1. Preheat oven to 375° F.  Mix flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Cut in VERY COLD butter, using a hand held pastry blender or two forks. Cut the butter into dry ingredients until butter is reduced to the size of peas.

    2. Add yogurt and egg yolk to the bowl. Mix by hand, or with electric beater until fully blended. The dough is fairly thick, so if mixing by hand, it will take a few minutes to bind together. Add white chocolate chips to dough, and stir to combine. Place dough on lightly floured work surface. Knead dough with the palms of your hand 10 times, folding dough over, after each time. Do this until the dough comes together in a ball.

    3. Pat and shape dough with your hands until it is formed into a 9" wide circle.  Use a sharp knife or a pizza cutter to evenly cut dough into 8 pie shaped wedges. Put scones on an ungreased baking sheet, about 1" apart, so they stay separated while baking. Bake at 375° F. for 17-18 minutes. 

    4. When done, remove pan from oven, and let scones cool for 5-10 minutes, still on the pan. Place a piece of wax paper on the counter, with wire rack on top. Transfer scones to the wire rack. TIP: The wax paper will collect any drips when you drizzle the scones with glaze, making cleanup much easier!

    5. Make The Glaze: While scones cool, mix together powdered sugar and a few drops of water at a time, in a small bowl. Stir. Add a couple more drops of water, and stir. Continue to do this until the glaze is an easy to drizzle consistency... not too thick, and not too thin! Too thick? Add drops of water. Too thin? Add powdered sugar! Drizzle the glaze over the tops of the cooled scones, using a spoon or fork. Let glaze firm up, then scones are ready to serve. Enjoy!

    Nutrition Facts
    Double Chocolate Scones
    Amount Per Serving (1 scone)
    Calories 408 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 11g69%
    Cholesterol 60mg20%
    Sodium 273mg12%
    Potassium 249mg7%
    Carbohydrates 54g18%
    Fiber 2g8%
    Sugar 27g30%
    Protein 8g16%
    Vitamin A 405IU8%
    Calcium 133mg13%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Here’s one more to pin on your Pinterest boards!Double Chocolate Scones are easy to make, decadent chocolate scones, filled with white chocolate chips, and drizzled with a simple glaze on top!