Category: Breakfast

Banana Chocolate Chip Muffins

EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You’ll LOVE these simple, yummy breakfast treats!
EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!

I’ve been making banana chocolate chip muffins for years, because we love them! Recently I tried a “slightly different” recipe I found on Pinterest, which has sour cream as one of the ingredients. We had some super ripe bananas on the counter that were begging to be used… so they became yummy breakfast muffins!

This recipe is incredibly EASY to make with minimal “prep time” (10 minutes), and the addition of sour cream makes these banana chocolate chip muffins very moist and delicious! We really enjoyed them a lot, so I want to pass the simple recipe on to you today!

How To Make Banana Chocolate Chip Muffins

Preheat your oven to 350° F.  Prepare a standard sized muffin tin, by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.

Place very ripe bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use an electric mixer to blend these ingredients well. You will still have little pieces of banana in the batter when done mixing.

Bananas, eggs, butter, sour cream, etc. are mixed together for batter for banana chocolate chip muffins.

Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir these ingredients together until batter is fully blended.

Just like that, you have the batter made for these banana chocolate chip muffins! In less than 10 minutes prep time, you are ready to get these muffins portioned out, and in the oven!

Flour, sugar, soda and chocolate chips are mixed into banana chocolate chip muffins batter.

Bake The Banana Chocolate Chip Muffins

Pour or spoon the banana chocolate chip batter into the prepared muffin tin, equally dividing the batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells.

OPTIONAL: If you want, you can a few chocolate chips to the top of the muffins before baking (for appearance), but it is not necessary. I did not do this step, as you can see from the photos below.

Bake the banana chocolate chip muffins on the middle rack at 350° F for 20 minutes, or until the muffins are golden brown on top.  When done, remove the pan from the oven.

Banana chocolate chip muffins are prepared in muffin tins, then baked until golden brown.

Transfer the muffins to a wire rack to cool slightly before serving.  This recipe makes 12 delicious banana chocolate chip muffins (and they freeze well).

The banana chocolate chip muffins, cooling on a wire rack after baking.

Once cooled a bit, the muffins are ready for you (and those you love) to enjoy!  Behold… my cute little banana chocolate chip muffin, on a plate, ready to slice in half and enjoy with a tiny bit of softened butter (and a cup of coffee)!

One of the banana chocolate chip muffins, on a plate, ready to be eaten.

One of the banana chocolate chip muffins, sliced in half to show the inside.

We really enjoyed these scrumptious banana chocolate chip muffins. My husband really loved these muffins, too, even though he is not the world’s biggest banana muffin or banana bread fan! They were so easy to make, and taste delicious!

I gave a few of the muffins to our oldest son to enjoy, and froze a few for another time when we want a muffin for breakfast! YUM! Hope you try this EASY and quick recipe! I’m pretty sure you will love these muffins as much as we did! Have a GREAT day!

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 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.

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Original Recipe Source: https://designeddecor.com/tantalizing-tuesday-chocolate-chip-banana-muffins/

Banana Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!
Category: Bread/Breakfast
Cuisine: American
Keyword: banana chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 306 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 bananas (very ripe)
  • 3 Tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (2 sticks) , softened
  • 2 eggs
  • 1 cup granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 cup chocolate chips
Instructions
  1. Preheat oven to 350° F. Prepare a standard-sized muffin tin by inserting paper cupcake/muffin liners OR by greasing each muffin cup. Set the muffin tin aside.

  2. Place bananas, sour cream, vanilla extract, softened butter and eggs into a large mixing bowl. Use electric mixer to blend well. You will still have little pieces of banana in the batter when done. Add granulated sugar, all purpose flour, baking soda and chocolate chips to the bowl. Stir ingredients until batter is fully blended.

  3. Pour or spoon batter into prepared muffin tin, equally dividing batter into 12 portions. The batter will come up fairly high in each of the paper liners or muffin wells. OPTIONAL: You can add a few chocolate chips to the top of the batter before baking (for appearance), but it is not necessary.  

  4. Bake on the middle rack of preheated 350° F oven for 20 minutes, or until golden brown on top. When done, remove from oven. Transfer muffins out of pan to a wire rack to cool slightly before serving. Enjoy!

Nutrition Facts
Banana Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 306 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 50mg17%
Sodium 179mg8%
Potassium 144mg4%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 2.6mg3%
Calcium 28mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!EASY, delicious banana chocolate chip muffins can be ready and on the table in 30 minutes! You'll LOVE these simple, yummy breakfast treats!

Crescent Roll Coffeecake

It’s so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!
It's so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

What do you do with a roll of crescent rolls you find in the refrigerator?  That was my dilemna recently after discovering a can of crescent rolls in the back of our refrigerator. They had been “hiding out” in the fridge for a couple of weeks, and needed to be used. I knew I didn’t want to simply make rolls for dinner… I wanted to make something more “fun”!

This recipe for crescent roll coffeecake was one I had found on Pinterest and saved, so I pulled the recipe and made a DELICIOUS breakfast for my husband and myself!  Talk about  EASY! This recipe is just that, and you can even customize it with your FAVORITE jam!

We were VERY surprised at just how absolutely yummy this crescent roll coffeecake was! Here’s how to make it, and I am positive you will really enjoy it, too!

How To Make A Crescent Roll Coffeecake

Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl.  Beat these ingredients well, with an electric mixer, until batter is smooth.

Stir all purpose flour into the batter, then set this mixture aside.

Mixing up the batter for the crescent roll coffeecake.

Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper.

Separate the dough into 8 triangles, by slicing through the perforations. I found using a pizza cutter to do this was very handy!

Slicing crescent roll dough into triangles to make the crescent roll coffeecake.

Preparing The Crescent Roll Coffeecake

Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. The coffeecake I made this time used homemade boysenberry jam, but you can use your favorite flavor.Yum!

Roll up each crescent roll beginning at the short side, as shown below in the photo. Place each crescent roll (once rolled), into a 9″ cake pan, that has been sprayed with a non stick spray.

You can see from the photo below, that the eight crescent rolls touch the edge of the pan, and all point to the center of the pan. Don’t worry if they look a bit “messy”. They will be covered up!

Jam is spread onto each dough triangle then rolled up and placed in baking pan, for crescent roll coffeecake.

Spoon the reserved egg batter over crescent roll coffeecake. You should have enough batter to completely cover everything in the pan.

Sprinkle the top of the crescent roll coffeecake with chopped pecans (or walnuts).  Don’t skip this step, because it will add a nice crunch to the dish! Now the coffeecake is ready to bake!

Batter is poured over the crescent roll coffeecake, then it is topped with nuts before baking.

Bake the crescent roll coffeecake in a preheated 375° F. oven. Bake it for 25 minutes, or until it is golden brown on top and the center of the coffeecake is set.

Once done, remove the pan from the oven, and place the pan onto a wire rack to cool. The photo below shows you what the crescent roll coffeecake looked like, fresh out of the oven.

When done baking, the crescent roll coffeecake is golden brown all over the top.

While the coffeecake is cooling, quickly mix up the glaze by stirring powdered sugar and milk together in a small bowl, until smooth.

Glaze The Baked Crescent Roll Coffeecake Before Serving

Once the crescent roll coffeecake has cooled some, but is still warm, drizzle the glaze over the surface of the coffeecake. Let the icing firm up just a bit as the coffeecake continues to cool, and then it’s ready to eat!

Powdered sugar glaze is mixed up, then drizzled over the top of the crescent roll coffeecake.

Once the crescent roll coffeecake has cooled to room temperature, it is ready to serve! Time to slice a piece!

In the photos below, you can see the jam filling, and the buttery, golden brown topping. The coffeecake slices nicely and holds together wonderfully!

Make 8 slices, cutting in between each the crescent rolls, and you’re done! Grab a fork, and a piece of this delicious crescent roll coffeecake (with a cup of coffee), and DIG IN! It tastes wonderful!

A nice slice of crescent roll coffeecake has been cut out and is ready to eat.

A slice of crescent roll coffeecake, on a plate, ready to be eaten!

Hope you and those you love enjoy this breakfast treat! My husband and I LOVED this coffeecake, and the leftovers were yummy, as well. Have a GREAT day, friends.

Looking For More Coffeecake Recipes?

All my recipes can be found in the Recipe Index, located at the top of the page. A few favorite coffeecake 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.

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Recipe Source: thesouthernladycooks.com/2017/04/21/crescent-roll-coffee-cake/

Crescent Roll Coffeecake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
It's so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!
Category: Breakfast
Cuisine: American
Keyword: crescent roll coffeecake
Servings: 8
Calories Per Serving: 364 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter , softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all purpose flour
  • 8 ounce can crescent dinner rolls (1 can)
  • 1/2 cup pecans (or walnuts) , chopped
  • 8 Tablespoons boysenberry or blackberry jam (or jam of choice)
For Glaze:
  • 1/2 cup powdered sugar
  • 3 Tablespoons milk
Instructions
  1. Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl.  Beat well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set mixture aside.

  2. Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations.

  3. Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. Roll up each crescent roll beginning at the short side. Place each crescent roll (once rolled), into a 9" cake pan, that's been sprayed with a non stick spray. Place one end each crescent roll touching the edge of the pan, and the other end pointing to the center of the pan. Spoon the reserved egg batter over the rolls. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the coffeecake with chopped pecans (or walnuts). 

  4. Bake in a preheated 375° F. oven for 25 minutes, or until golden brown on top and center of the coffeecake is set. Once done, remove from oven, and place pan on a wire rack to cool.

For Glaze:
  1. Stir powdered sugar and milk together in a small bowl, until smooth.Once coffeecake has cooled some, but is still warm, drizzle glaze over the surface of  coffeecake. Let glaze firm up a bit, and then it's ready to eat! Slice into 8 pieces between each of the crescent rolls, serve, and ENJOY!

Nutrition Facts
Crescent Roll Coffeecake
Amount Per Serving (1 slice)
Calories 364 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 68mg23%
Sodium 301mg13%
Potassium 67mg2%
Carbohydrates 49g16%
Sugar 33g37%
Protein 4g8%
Vitamin A 260IU5%
Vitamin C 1.7mg2%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!

Blueberry Apple Pecan Baked Oatmeal

Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!
Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Do you enjoy BAKED oatmeal?  We are becoming big fans of this hearty breakfast treat, especially as we try new recipes for it, in our home.

Quite a while ago, I made Banana Bread Baked Oatmeal, and our family really enjoyed it, so when I saw THIS recipe, I knew we had to try it!  Since this recipe for blueberry baked oatmeal had apples, blueberries AND pecans in it (personal favorites), I was certain it would be a big hit!

Let me tell you, it was a HUGE hit! My husband and I loved this easy to prepare, scrumptious  breakfast!  With a bottom layer of fresh blueberries and chopped apples, along with a topping of chopped pecans (or walnuts), there was fruit and crunch in every single bite! YUMMMM!

This recipe for blueberry apple pecan baked oatmeal makes 8 servings, so there will be plenty for everyone! The leftovers taste fantastic, too. My husband and I enjoyed eating this filling breakfast for several days after it was made. Here’s how to make it:

How To Make Blueberry Baked Oatmeal

The first thing you will need to do is to lightly coat an 8×8 inch baking dish with cooking spray (bottom and sides). The second thing you need to do is preheat the oven to 325° F.

PLEASE NOTE: In the step below, note that only 3/4 cup of the chopped pecans are combined with the oat mixture. Reserve the remaining 1/2 cup of pecans to top off the blueberry baked oatmeal with, before baking!

In a large bowl, combine the old-fashioned oats, 3/4 cup of the chopped pecans (or walnuts), cinnamon, salt and baking powder. Stir until the ingredients are mixed. Set the bowl aside.

Oats, chopped pecans and spices are mixed together for blueberry baked oatmeal.

In a separate bowl, place the low-fat milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract.

Whisk these “wet” ingredients together, until they are fully blended and creamy. Set this bowl aside.

Milk, yogurt, eggs, coconut oil and vanilla are mixed together for blueberry baked oatmeal.

To Assemble The Blueberry Baked Oatmeal

Evenly distribute the blueberries and then the chopped apples onto the bottom of the prepared baking dish. I placed the blueberries down first, and then added the chopped apples on top.

Blueberries and chopped apples are spread across the bottom of baking dish for blueberry baked oatmeal.

Sprinkle the oats and pecan mixture evenly over the top of the blueberries and apples, to cover.

Dry mixture of oats, spices and pecans placed on top of blueberries and apples in dish.

Pour the milk/yogurt mixture over the oats.  Using a spoon, press down all over the surface of the oats, so that the dry oat mixture is submerged into the liquid.

I firmly pressed the back of the spoon down over the entire surface of the oats, to do this step. This is an important step, which holds it all together, so don’t skip this one!

Milk mixture is added to blueberry baked oatmeal dish, and oats are pressed down into liquid.

Sprinkle the remaining 1/2 cup of chopped pecans evenly over the top of the oats.  If you want, you can lightly sprinkle the top with additional cinnamon, but it is not necessary. Now your blueberry apple pecan baked oatmeal is ready for the oven!

Chopped pecans are added to top of blueberry baked oatmeal before baking.

Cook The Blueberry Baked Oatmeal

Bake the oatmeal at 325° F. for approximately 40-45 minutes. When done, the top of the blueberry baked oatmeal will be a nice golden brown color, and the oats will be “set”, and not sloshy.

Once done, remove the pan with the blueberry baked oatmeal from the oven. Let it cool on a wire rack for several minutes, before attempting to slice.

A side view of blueberry baked oatmeal, right after it comes out of the oven.

Blueberry baked oatmeal can be served warm, or at room temperature. Our favorite way to enjoy this dish was at room temperature! When ready to serve, slice the blueberry baked oatmeal into 8 portions, transfer to plates, grab a fork, and enjoy!

Do I Need To Add Anything Else To Serve Blueberry Baked Oatmeal?

NOPE! We think this blueberry apple pecan baked oatmeal has so much going for it taste-wise, nothing else is needed, to serve! It is PERFECT, just the way it is.

If you want, you can always top it with more Greek yogurt or maple syrup, but give it a try, just the way it is. We’re pretty sure you’re gonna LOVE it!

A slice of blueberry baked oatmeal on a plate, with rest of dish in background.

A close up view of a slice of blueberry apple pecan baked oatmeal on a plate.

My husband and I LOVED this blueberry baked oatmeal, served along with our morning coffee! What a DELICIOUS breakfast treat to awaken to each morning!  If you keep the leftovers covered, there is no need to refrigerate this dish. We enjoyed it for several days!

The juicy blueberries and apples in each bite make this a wonderfully dense, but moist baked oatmeal. There is a lot of flavor in this breakfast, and I think you’re gonna love it, too! It’s texture, juicy fruit and crunchy pecans reminds me a bit of a yummy coffeecake. It’s so good.

Sure do hope you will try this blueberry baked oatmeal! 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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: https://thefoodiephysician.com/dining-with-doc-blueberry-apple-walnut/

Blueberry Apple Pecan Baked Oatmeal
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!
Category: Breakfast
Cuisine: American
Keyword: blueberry baked oatmeal
Servings: 8
Calories Per Serving: 319 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups old-fashioned rolled oats
  • cups pecans (or walnuts) , chopped), divided use
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • cups low-fat milk (1%)
  • 1/2 cup plain low fat Greek yogurt (can substitute light sour cream)
  • 1/3 cup maple syrup
  • 1 large egg
  • 2 Tablespoons melted coconut oil (can substitute unsalted butter)
  • 1 teaspoon vanilla extract
  • cups blueberries
  • cups finely chopped, peeled apple
Instructions
  1. Lightly coat an 8x8 inch baking dish with cooking spray (bottom/sides). Preheat oven to 325° F.

  2. In a large bowl, combine oats, 3/4 cup chopped pecans (reserve remaining pecans), cinnamon, salt and baking powder. Stir until ingredients are mixed. Set the bowl aside.

  3. In a separate bowl, place milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract. Whisk these "wet" ingredients together, until fully blended and creamy. Set the bowl aside.

  4. Evenly distribute the blueberries and then chopped apples on the bottom of the prepared baking dish.  Sprinkle the oats and pecan mixture evenly over the fruit layers, to cover. Pour the milk/yogurt mixture over the oats.  Using the back of a spoon, press down firmly all over the surface of the oats, so the dry oat mixture is submerged into the liquid. Sprinkle the remaining 1/2 cup chopped pecans evenly over the oats. 

  5. Bake at 325° F. for approximately 40-45 minutes. When done, the top of the oatmeal will be a nice golden brown color, and the oats will be "set", not sloshy. Remove pan from the oven. Let it cool on a wire rack. Blueberry baked oatmeal can be served warm, or at room temperature (our favorite=room temp.). When ready to serve, slice into 8 portions, transfer to plates, and enjoy!

Nutrition Facts
Blueberry Apple Pecan Baked Oatmeal
Amount Per Serving (1 g)
Calories 319 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 30mg10%
Sodium 109mg5%
Potassium 325mg9%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 16g18%
Protein 7g14%
Vitamin A 120IU2%
Vitamin C 4mg5%
Calcium 128mg13%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!

Mini Zucchini Loaves with Browned Butter Icing

Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, which are perfect for gift-giving!
Mini zucchini loaves, with creamy browned butter icing are a delicious treat or snack. Easy recipe makes 2 mini loaves, perfect for gift-giving!

This past Fall, I saw a recipe for a zucchini cake that had amazing looking frosting on it, and knew I had to try it! The twist to the original recipe came when I decided to make mini zucchini loaves out of the recipe (instead of a cake), but still use the creamy frosting!

The recipe was very easy to make, and yielded two very moist, absolutely scrumptious mini zucchini loaves. My husband and I shared a loaf over the next couple of days, and we gave the second loaf to one of our neighbors.  Oh YUM… what a great tasting treat!

How To Make Mini Zucchini Loaves

The process is very easy to make this bread. Begin by preheating the oven to 350°F. Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set the bowl with these dry ingredients aside until later.

In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined.

Mixing dry ingredients, then adding eggs, sugar and vanilla to better for mini zucchini loaves.

Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined.

Add the chopped walnuts (or pecans) and the grated, drained zucchini to the batter (see tip below for “draining” zucchini). Gently stir the zucchini and nuts in, until combined. This is the batter for the mini zucchini loaves. See how EASY that was?

Adding dry ingredients, zucchini and nuts to batter for mini zucchini loaves.

TIP For “Draining” Zucchini

You can easily “drain” the shredded zucchini between layers of paper towels, to help absorb a lot of the moisture from the veggie. Trust me, you don’t want wet, soggy zucchini in your mini zucchini loaves!

To do this, lay out several layers of paper towel, and place all of the grated zucchini on top.  Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture. Who knew zucchini had so much moisture in it? You will be glad you did this!

Draining shredded zucchini between layers of paper towels, to absorb moisture.

Baking The Mini Zucchini Loaves

Once you have your batter prepared for the mini zucchini loaves, it’s time to BAKE!  Divide the batter evenly into 2 greased mini sized bread loaf pans.

Bake the mini zucchini loaves in a preheated 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40, to make sure they are completely “done” .

To test their “doneness”, simply insert a toothpick into the top center of a loaf. If the toothpick comes out “clean” (with no wet batter hanging on for dear life), the loaves are done. The mini zucchini loaves should also be nice and golden brown on the outside.

Transfer the loaves to a wire rack to cool completely before covering them with browned butter icing.

Baking mini zucchini loaves in oven and 2 finished loaves, out of oven.

Making Browned Butter Icing For Mini Zucchini Loaves

To make the browned butter icing, melt 3 Tablespoons unsalted butter in a skillet on medium low heat. Cook the butter on this temperature until the color starts to change slightly to golden brown.

Turn the temperature down to low heat.  The milk solids will begin to turn into brown specks in the liquid (see middle photo below).  Continue cooking, taking care to not let it burn, until butter is a nice brown color (photo on right, below). Remove skillet from the heat.

3 photos showing how to brown butter for the icing for mini zucchini loaves.

Let the browned butter cool for 5-6 minutes, then add the powdered sugar.  Add cinnamon and vanilla, and then thin the icing out by adding the milk. Stir to combine.

If necessary, add a tiny bit more milk (if needed), to create a spreadable consistency for the icing for the mini zucchini loaves.

Powdered sugar and cinnamon are added to icing mixture for mini zucchini loaves.

Evenly divide the browned butter icing between the two mini zucchini loaves. Spread as much (or as little) as you want onto the loaves. I used it all on the two loaves, and the icing was nice and thick on top!

Two mini zucchini loaves are topped with browned butter icing.

Let the mini zucchini loaves sit for a few minutes, to give the icing a chance to firm up a little bit. The only remaining step left is to slice a nice piece… and EAT IT! YUMMY!

The mini zucchini loaves are very moist, full of cute little pieces of zucchini and chopped nuts, flavored with cinnamon and taste WONDERFUL. The browned butter frosting takes it OVER THE TOP to Flavor Town! Enjoy!

A slice of one of the mini zucchini loaves is held in hand before eating!

Sure do hope you will consider trying this recipe for mini zucchini loaves, with browned butter icing. Pour yourself a hot cup of coffee or tea, and enjoy a slice (or two). Have a GREAT day!

By the way, if you are looking for more homemade sweet bread loaf recipes, I hope you will check out a few favorites. These bread recipes and more can be found in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: https://theviewfromgreatisland.com/end-of-summer-zucchini-cake-with-browned-butter-frosting/

Mini Zucchini Loaves with Browned Butter Icing
Prep Time
20 mins
Cook Time
40 mins
Resting Time
15 mins
Total Time
1 hr 15 mins
 

Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, perfect for gift-giving!

Category: Bread/Breakfast
Cuisine: American
Keyword: mini zucchini loaves
Servings: 10 servings (2 mini loaves)
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Bread:
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 pinch baking powder
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini , drained and packed into cup
  • 1/2 cup chopped walnuts (or pecans)
For Browned Butter Icing:
  • 3 Tablespoons unsalted butter
  • 2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon vanilla extract
  • 2 Tablespoons milk, to thin , plus additional if needed
Instructions
  1. Preheat oven to 350°F.  Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set aside.

  2. In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined. Add chopped walnuts (or pecans) and the grated, drained zucchini to the batter. Gently stir zucchini and nuts in, until combined. TIP TO DRAIN ZUCCHINI: Lay out several layers of paper towel, and place grated zucchini on top.  Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture.

  3. Divide batter evenly into 2 greased mini sized bread loaf pans. Bake in 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40 etc., to make sure they are done. To test "doneness", insert a toothpick into the top center of a loaf. If it comes out "clean" (with no wet batter hanging on for dear life), loaves are done. Transfer loaves to a wire rack to cool completely before removing from pan and covering with  icing.

To Make Browned Butter Icing:
  1. Melt butter in a skillet on medium low heat. Cook the butter at this temperature until the color starts to change slightly to golden brown. Once golden brown, lower the temperature to low heat.  The milk solids will begin to turn into brown specks in the liquid.  Continue cooking, taking care NOT to let it burn, until the butter is a deep brown color. Remove skillet from the heat.

  2. Let the browned butter cool for 5-6 minutes, then add powdered sugar.  Add cinnamon and vanilla, then thin the icing out by adding milk. Stir to combine. If necessary, add a tiny bit more milk, to create a spreadable consistency for the icing. Evenly divide the browned butter icing between the two mini zucchini loaves. Let the loaves sit for a few minutes, to give the icing a chance to firm up.  Slice each mini loaf into 5 pieces, serve, and enjoy!

Nutrition Facts
Mini Zucchini Loaves with Browned Butter Icing
Amount Per Serving (1 slice)
Calories 385 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 9mg3%
Sodium 229mg10%
Potassium 75mg2%
Carbohydrates 55g18%
Sugar 44g49%
Protein 2g4%
Vitamin A 130IU3%
Vitamin C 2.2mg3%
Calcium 16mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mini zucchini loaves (with creamy browned butter icing) are a delicious treat or snack. This easy recipe makes 2 mini loaves, perfect for gift-giving!

Apple Cream Cheese Pastries

Apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!
Apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!

A few years ago I made some puff pastry tarts that had a variety of flavored jams on top, and we really enjoyed them a LOT!

Last year I wanted to experiment a bit with my original recipe. I made a couple very slight changes to my original recipe for Fruit and Cheese Danish Pastry, and used some of my own home-canned apple pie filling, to create a NEW version!

A sweet friend of mine named Grace had knee replacement surgery just over a year ago, so I took dinner over to her home while she was recuperating. I also took her family some of these apple cream cheese pastries, for dessert (or a quick breakfast treat)!

The results turned out wonderful, and she told me they loved them, so now I am FINALLY getting the recipe for these dessert OR breakfast treats on the ol’ blog! Better late than never, right? They are fairly simply to make! Here’s how:

Make The Cream Cheese Filling

In a medium sized bowl, beat the cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer.

Mix the filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set this mixture aside, once spreadable.

Cream cheese filling in bowl, used for apple cream cheese pastries.

How To Prepare Pastry Dough For Apple Cream Cheese Pastries

Remove a sheet of puff pastry from the freezer, and let it thaw slightly (for about 15 minutes) before unfolding it. While the dough is thawing, preheat your oven to 400° F.

Once dough is slightly thawed, gently unfold it. Press the dough together where any line perforations may be, to form one large piece of dough.

Cut the pastry dough into 8 rectangles. Do this by cutting the dough in half, then cut each half in half. Finally, cut each of the 4 squares in half once again. You should end up with 8 equal sized rectangles. I use a pizza cutter for nice even cuts!

Cutting puff pastry dough to make individual apple cream cream cheese pastries.

Place the 8 rectangles of dough onto 2 parchment paper lined baking sheets. Place 4 pastries per baking sheet, and make sure to leave a couple inches between each pastry.

Scoring A Border On The Pastry Dough

Using a sharp knife, score a border all the way around each of the pastries, about half an inch from the outside edge. By cutting this border in the dough, the edges will rise up and hold the filling in better! Don’t forget to do this step! IMPORTANT: Make sure to NOT cut all the way through the dough to the bottom!

Evenly distribute the cream cheese filling into middle of each of the apple cream cheese pastries. Use a knife or small spatula to spread the filling over the dough, BUT STAY INSIDE THE BORDER!

Placing the cream cheese filling onto pastry dough, for apple cream cheese pastries.Cream cheese filling is placed onto puff pastry rectangles.

Place approx. 2 Tablespoons of apple pie filling onto the cream cheese filling. Gently spread the apple pie filling over the cream cheese, to cover most of  the apple cream cheese pastries!

Apple pie filling is placed on top of cream cheese on pastry.

Mix the egg yolk in a small bowl. Using a pastry brush, brush the egg yolk mixture around the outer border of each pastry. While the dough is still wet, lightly sprinkle the outer edge of the dough with a tiny bit of sugar.

Egg yolk is brushed onto edges of apple cream cheese pastries before baking.

Place the baking sheets into the preheated oven. Bake the apple cream cheese pastries at 400°F. for 13-14 minutes. The pastries should turn a beautiful golden brown, and be slightly crispy around the edges, and should have risen a bit, when done.

Remove the baking pans from the oven. Using a spatula, carefully transfer the apple cream cheese pastries to a wire rack, to cool.

Apple cream cheese pastries are baked, then cool on a wire rack.

While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl.

TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar.

Powdered sugar glaze is prepared, to drizzle on top of apple cream cheese pastries.

Once the apple cream cheese pastries are completely cool, use a spoon and drizzle the glazed over the pastries from side to side.

TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! It will catch any drips!

Apple cream cheese pastries are drizzled with powdered sugar glaze.

Close up photo of apple cream cheese pastries with glaze, on wire rack.

Let the pastries sit while the icing firms up, then the apple cream cheese pastries are ready to be served!

Apple cream cheese pastries, on red platter, ready to serve!

I sincerely hope you will consider trying this recipe! The pastries are REALLY GOOD! Have a blessed day, friends. Make it a GREAT one!

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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Apple Cream Cheese Pastries
Prep Time
25 mins
Cook Time
13 mins
Total Time
38 mins
 
Apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!
Category: Breakfast
Cuisine: American
Keyword: apple cream cheese pastries
Servings: 8 pastries
Calories Per Serving: 318 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pastries:
  • 1 sheet frozen puff pastry
  • 4 ounces cream cheese , room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 Tablespoon milk , or half and half
  • 16 Tablespoons canned apple pie filling , approx. 2 T. per pastry
  • 1 egg yolk
  • 8 teaspoons granulated sugar
For Icing Drizzle:
  • 1 cup confectioner's sugar (powdered)
  • 2 Tablespoons water , or more (to thin)
  • 1/4 teaspoon vanilla extract
Instructions
  1. In a medium sized bowl, beat cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer. Mix filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set mixture aside, once spreadable.

  2. Remove a sheet of puff pastry from freezer, and let it thaw slightly (for about 15 minutes) before unfolding it. While dough thaws, preheat oven to 400° F. Once dough is slightly thawed, gently unfold it. Press dough together where any line perforations may be, to form one large piece. Cut pastry dough into 8 rectangles. Do this by cutting dough in half, then cut each half in half. Finally, cut each of the 4 squares in half once again. You should end up with 8 equal sized rectangles. I use a pizza cutter for nice even cuts!

  3. Place the 8 rectangles of dough onto 2 parchment paper lined baking sheets. Place 4 pastries per baking sheet, and make sure to leave a couple inches between each pastry. Using a sharp knife, score a border all the way around each of the pastries, about half an inch from the outside edge. By cutting this border in the dough, the edges will rise up and hold the filling in better! Don't forget to do this step! IMPORTANT: Make sure to NOT cut all the way through the dough to the bottom! Evenly distribute the cream cheese filling into middle of each of the apple cream cheese pastries. Use a knife or small spatula to spread the filling over the dough, BUT STAY INSIDE THE BORDER!

  4. Place approx. 2 Tablespoons of apple pie filling onto cream cheese filling. Gently spread apple pie filling over cream cheese, to cover most of  the  pastries! Mix the egg yolk in a small bowl. Using a pastry brush, brush egg yolk mixture around the outer border of each pastry. While dough is still wet, lightly sprinkle the outer edge of the dough with a tiny bit of sugar.

  5. Place baking sheets into preheated oven. Bake pastries at 400°F. for 13-14 minutes. The pastries should turn a beautiful golden brown, and be slightly crispy around the edges, and should have risen a bit, when done. Remove baking pans from oven. Using a spatula, carefully transfer pastries to a wire rack, to cool.

  6. While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl. TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar. Once pastries are completely cool, use a spoon and drizzle the glazed over pastries from side to side. TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! Let pastries sit while icing firms up, then the pastries are ready to be served!

Nutrition Facts
Apple Cream Cheese Pastries
Amount Per Serving (1 pastry)
Calories 318 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 32mg11%
Sodium 159mg7%
Potassium 67mg2%
Carbohydrates 44g15%
Sugar 26g29%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 0.5mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious apple cream cheese pastries are easy to make baked puff pastry sheets, topped with a sweet cream cheese spread, apple pie filling, and vanilla icing!

Southwestern Bacon Quiche

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it’s fantastic flavor! YUM!
Bacon, jack cheese, green chiles, spices, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! YUM!

Do you enjoy quiche? I sure do. Quiche, to me, tastes great for lunch OR for breakfast! There are so many way to transform a traditional egg “custard” quiche.

In the past I have made a couple changes to my standard quiche recipe, and have made an Italian Sausage and Spinach Quiche, which turned out to be quite delicious!

Recently I had an open carton of heavy whipping cream open that I needed to use up. I decided to create a homemade quiche with the Tex-Mex flavors I love. This Southwestern bacon quiche is what I came up with, and it was absolutely FANTASTIC! We LOVED it!

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding you… this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)!

How To Make This Southwestern Bacon Quiche

NOTE: I made a homemade pie crust from scratch for this quiche, but you can save time, if you use pre-made pie pastry dough or buy a deep dish pie crust (uncooked).

The first thing to do is cook the chopped onions, mushrooms and red bell pepper in butter in a skillet on medium heat. Cook until the veggies have softened (approx. 3-4 minutes).

Cooking onions, peppers and mushrooms for Southwestern bacon quiche.

Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

Garlic and green chiles added to veggies to make filling for Southwestern bacon quiche.

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way.

Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.

Cooking the bacon in a skillet for the Southwestern bacon quiche.

Cooked crisp bacon, draining on paper towel, for the Southwestern bacon quiche.

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork.

Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

Cooked bacon crumbles and jack cheese, in pie crust, for Southwestern bacon quiche.

After the bacon, add the cooked veggies (green chiles, garlic, mushrooms, onions, and red bell peppers). Evenly distribute the bacon and veggies around the quiche.

Veggie filling is added to bacon and cheese in this Southwestern bacon quiche.

In a large bowl or measuring cup, whisk together the egg filling for the quiche.  Carefully pour the egg filling over the Southwestern bacon quiche.

The egg filling for the quiche will come almost to the top of the crust. Do not stir.

the eggs, cream and spices are poured into pie shell for Southwestern bacon quiche.

Southwestern bacon quiche is ready to go into oven to bake.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around… be slow and careful getting the quiche into the oven.

Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

When done, the filling should be set in the middle, and the Southwestern bacon quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

Southwestern bacon quiche, right out of the oven, and puffy.

Southwestern bacon quiche in pie pan after baking.

Transfer the hot Southwestern bacon quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes or more, it will slice and hold together better.

Slice the Southwestern bacon quiche into 8 equal sized pieces, and serve! Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.

When ready to eat the refrigerated leftovers, simply place a slice on a microwaveable dish in the microwave, heat it up, and you’re good to go!

Southwestern bacon quiche with a couple slices taken out of it.

A slice of Southwestern bacon quiche, on a white plate, with a few cherry tomatoes.

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!).

This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

Have a wonderful day! With Thanksgiving and Christmas right around the corner, why not have a great meal (like this quiche) ready for you to enjoy before or after a busy day?

Interested In More Recipes?

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

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Recipe Source: My brain. My hungry brain.

Southwestern Bacon Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! 

Category: Breakfast
Cuisine: Southwestern
Keyword: Southwestern bacon quiche
Servings: 8 slices
Calories Per Serving: 468 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 unbaked deep dish pie crust
  • 1 cup grated jack cheese
  • 3 slices bacon (cooked crisp/ crumbled)
  • 1/4 cup onion , chopped
  • 3 large white mushrooms (roughly chopped)
  • 1/4 cup red bell pepper (chopped)
  • 2 Tablespoons diced green chiles (canned)
  • 1/2 teaspoon minced garlic
For The Egg Filling
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 2 Tablespoons chunky salsa
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
Instructions
  1. Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

  2. In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.

  3. Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.

  4. In a large bowl or measuring cup, whisk together the egg filling.  Carefully pour egg filling over the quiche. It will come almost to the top of the crust.

  5. Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking.  The top of the quiche will un-puff as it cools, and will settle a bit.

  6. Transfer the quiche (still in the pie pan) to a wire rack to cool.  Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts
Southwestern Bacon Quiche
Amount Per Serving (1 slice)
Calories 468 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 20g125%
Cholesterol 192mg64%
Sodium 550mg24%
Potassium 188mg5%
Carbohydrates 16g5%
Protein 10g20%
Vitamin A 1285IU26%
Vitamin C 8.2mg10%
Calcium 165mg17%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor! YUM!

Classic French Toast

It’s EASY to make classic french toast in about 10 minutes, using a few common ingredients! You’re gonna love this cinnamon flavored breakfast treat!
It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!

We LOVE French toast in our home!  When I was growing up, it was always a big treat when my Mom would make classic french toast for our family. Usually we had cereal for breakfast, so it was only an occasional treat to enjoy this for our breakfast!

Classic French Toast is an incredibly EASY and quick breakfast to make! The recipe, as written, makes enough batter for three slices of French Toast. The ingredients are easily doubled or tripled, if cooking for more than one or two people.

A Very Brief History Of Classic French Toast

It’s interesting to note that although the French are given the applause for this dish (their name is in it, right?), the origins of classic french toast actually go back much further in history, even before France became a country!

Historic writings show that even back as far as the 5th century, the Roman Empire had a dish called “aliter dulcia”. Apparently the Romans would dip their stale bread into a milk mixture, and then fry it, with butter and oil. Even in medieval times, writings show that this type of “fried bread” was made to help reduce the amount of waste, due to stale bread.

French toast is called by many different names throughout the world. It is known as Spanish Toast, Nun’s Toast, German Toast, and in France they call it Pain Perdu.

The popularity of this “Pain Perdu” (with eggs added in) spread through Europe and reached England in the 16th or 17th century and was given the name “French Toast”. The early settlers to America brought this dish with them from England, and now we have it here… Classic French Toast!

How To Make Classic French Toast

To make the batter for the french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold the slices of bread). Whisk the ingredients together until they are fully blended.

Eggs, milk, vanilla and cinnamon are mixed to make classic french toast.

Place a slice of the bread you are using (I used brioche) into the batter. Use a fork (or your fingers) to carefully flip the bread to the other side, to fully coat all sides with the batter.

Once the bread is coated, lift bread from the batter. Let the excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

Bread is placed into egg batter to coat it for making classic french toast.

Bread is turned and coated on both sides with classic french toast batter.

Cooking Classic French Toast

The classic french toast is then placed into a buttered, hot skillet on medium heat.  Once the french toast is in the skillet, lightly sprinkle the top of each piece with additional cinnamon.

Classic french toast is placed into hot skillet to cook, and sprinkled with cinnamon.

Spoon any of the remaining egg batter onto the top of each piece of classic french toast. I use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

Remaining egg batter is spooned onto classic french toast in skillet.

Cook the classic french toast until the bottom of the bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for another couple minutes until fully browned.

Classic french toast is cooked until lightly browned on both sides in skillet.

Once the classic french toast is fully cooked through and nice and browned, remove the slices from the skillet and transfer to a serving plate.

Butter the french toast, if desired. To serve, I usually sift some powdered sugar over the top, followed by drizzling pancake syrup on top.

Classic french toast is served hot, with powdered sugar garnish and maple syrup.

Someone already took a big bite out of the classic french toast on the plate.

I’ve also made classic french toast using some of the Miracle Bread (a french bread loaf) I’ve made from scratch. The miracle bread classic french toast is shown in the photo below.

French bread makes wonderful French Toast! Go figure!

Classic french toast, made with french bread, sprinkled with powdered sugar.

I hope you will give this classic french toast a try. It has a bit more cinnamon than is typical, and we think the flavor is exceptional, because of it! Have a fantastic day!

Looking For MORE Breakfast Recipes?

Here are a few favorite breakfast recipes. These and more can also be found in the Recipe Index at the top of the page.

Interested In More Recipes?

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

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

Classic French Toast
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: french toast
Servings: 3 (total of 3 slices)
Calories Per Serving: 231 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For French Toast Batter:
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 6 Tablespoons milk
For French Toast:
  • 1 teaspoon butter (for skillet)
  • 3 slices brioche bread (or bread of choice)
  • 1/4 teaspoon cinnamon (for sprinkling)
  • powdered sugar (optional-for serving)
  • pancake syrup (optional-for serving)
Instructions
  1. To make the batter for french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold a slice of bread). Whisk ingredients together until they are fully blended.

  2. Place a slice of the bread into the egg batter. Use a fork and carefully turn the bread to the other side, to coat all sides with the batter. Once the bread is coated, let excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

  3. Melt butter in a large skillet on medium heat. Place french toast into the buttered, hot skillet. Lightly sprinkle the top of each piece with additional cinnamon. Spoon any of the remaining egg batter onto the top of each piece of classic french toast. Use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

  4. Cook french toast until the bottom of bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for a couple minutes until fully browned.

  5. Once the french toast is fully cooked through and browned, remove slices from the skillet and transfer to a serving plate. Butter the french toast, if desired. To serve, sift powdered sugar over the top, then drizzle pancake syrup on top. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or pancake syrup (amount used can vary per person). Calculation was based on the use of brioche bread. Different breads will have different caloric calculations.

Nutrition Facts
Classic French Toast
Amount Per Serving (1 slice (w/out syrup/pwdr sugar))
Calories 231 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 190mg63%
Sodium 232mg10%
Potassium 85mg2%
Carbohydrates 18g6%
Sugar 1g1%
Protein 9g18%
Vitamin A 570IU11%
Calcium 73mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!

Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!
Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Fall is here… and pumpkins are everywhere you look!  I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins.

This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it.  There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips.

The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

How To Make Pumpkin Chocolate Chip Muffins

The first thing to do is preheat your oven to 400°F. While the oven is preheating, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

Eggs, pumpkin, Greek yogurt and brown sugar are mixed to make batter for pumpkin chocolate chip muffins.

Batter for pumpkin chocolate chip muffins is whisked together.

In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats).  Add this dry mixture to the pumpkin batter in bowl.

Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

Dry ingredients are added to batter for pumpkin chocolate chip muffins.

Add chocolate chips, then fold them into batter.

Chocolate chips are added to pumpkin muffin batter.

Evenly divide filling into prepared paper muffin liners in pan.  The batter will almost come to the top of the liners. Sprinkle the top of each muffin with a few more chocolate chips.

Batter for pumpkin chocolate chip muffins is divided into 12 muffin tins.

Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes.

To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done.

Pumpkin chocolate chip muffins cooling down, after baking.

Remove muffin pan from oven. Carefully lift out pumpkin chocolate chip muffins, and transfer them to a wire rack to cool.

Close up photo of pumpkin chocolate chip muffins, on wire rack.

Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container.

Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down.  The muffins are filled with flavor (and chocolate chips!).

A look at the inside of one of the pumpkin chocolate chip muffins.

I hope you enjoy these easy to prepare muffins! Each muffin, when prepared as written, have a total of approximately 154 calories. That’s pretty low in calories for such a great tasting muffin!

Hope you enjoy these muffins…Have a GREAT day!

If You Enjoyed These Muffins, Read On!

We love muffins!  Be sure and check out my other muffin recipes in the Recipe Index (at the top of each blog post). There are many delicious muffin recipes, including:

Interested In More Recipes?

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

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Original Recipe Source: https://buildyourbite.com/skinny-pumpkin-chocolate-chip-muffins/

Pumpkin Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Category: Breakfast, Snacks
Cuisine: American
Keyword: pumpkin chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 154 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup nonfat Greek plain yogurt
  • 1 cup canned pumpkin puree
  • 1/3 cup brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • cups all purpose flour (or whole wheat flour)
  • 1/2 cup old fashioned rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup chocolate chips (reg. or mini)
Instructions
  1. Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

  2. Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.
  3. In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda).  Add to pumpkin batter in bowl.  Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.

  4. Evenly divide filling into prepared paper muffin liners.  Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.

  5. Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

Recipe Notes

Caloric calculation was based on using all purpose flour (versus whole wheat).

Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 154 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 97mg4%
Potassium 147mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 3235IU65%
Vitamin C 0.8mg1%
Calcium 64mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Apple Cider Bundt Cake

You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.
You'll love Apple Cider Bundt Cake! It's an easy, yummy Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating?  Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!).  The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier!  Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Ingredients for apple cider bundt cake batter are placed in large bowl to mix.

The batter is combined for apple cider bundt cake with an electric mixer.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith).  Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Apples are peeled, then coarsely shredded for apple cider bundt cake.

Pour the batter into the greased and floured bundt pan.

Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

The batter for apple cider bundt cake is placed in a greased/floured bundt pan.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

Baked apple cider bundt cake cooling on wire rack before removing from pan.

While the cake is cooling, melt butter in a small dish or pan.  Combine sugar and ground cinnamon in a separate small dish.  You will use these to top the apple cider bundt cake, once it is removed from pan.

Melted butter and cinnamon sugar topping is ready to add to baked apple cider bundt cake.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Apple cider bundt cake is removed from pan, then is completely covered with melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Cinnamon sugar topping is added to top and sides of baked apple cider bundt cake.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Apple cider bundt cake gets a second coating of cinnamon sugar topping.

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

Apple cider bundt cake side view, with Fall leaves in front.

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Apple Cider Bundt Cake on green plate, with Fall leaves.

The apple cider bundt cake cuts very easily, once cool.  Here is a slice of it on a plate, to show you what it looks like on the inside.

Can you see the shredded apple in the photo below? I sure can!

A slice of apple cider bundt cake on plate, with Fall leaves in background.

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake!  Grab your fork – this coffeecake is DELICIOUS!

Apple Cider Bundt Cake slice on plate with fork, with rest of cake in background with Fall leaves.

We truly enjoyed this apple cider bundt cake!  The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

Hope you will give it a try… pretty sure you won’t be disappointed!

Looking For More Apple Recipes On This Blog?

If you’re looking for additional recipes using APPLES, you might want to consider these. All are found on my blog, along with others, not listed, found in the Recipe Index at the top of each page:

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.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

Apple Cider Bundt Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.
Category: Breakfast, Dessert
Cuisine: American
Keyword: apple cider bundt cake
Servings: 12
Calories Per Serving: 302 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • 1 box yellow cake mix
  • 3/4 cup apple cider
  • 4 eggs
  • 1/2 cup butter , melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)
For Topping:
  • 3 Tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

  2. Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples.  Add the shredded apple to the batter. Stir well, to fully combine.

  3. Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly. 

  4. While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.

  5. After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  

  6. Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding  cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.

    Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts
Apple Cider Bundt Cake
Amount Per Serving (1 slice)
Calories 302 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 82mg27%
Sodium 427mg19%
Potassium 66mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 410IU8%
Vitamin C 0.6mg1%
Calcium 108mg11%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Fruit Smoothie Popsicles

It’s EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love ’em!
It's EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love 'em!

Summer was a hot one, here in good ol’ Oregon. We had less rain than usual, and many days were above 90 degrees.  One of the things we enjoyed having in our freezer were fruit smoothie popsicles!

Best part? These are not summer only treats…you can make them ANY time of year!

I tend to drink a lot of fresh fruit smoothies in the summer, so it was only natural that I started making popsicles out of them. The beauty of making fruit smoothie popsicles is that you can tailor make them to your own preferences! How great is that?

What Ingredients Are Used To Make Fruit Smoothie Popsicles?

The ingredients were quite simple… fresh fruit, milk (of choice – I used coconut milk for this batch), and Greek vanilla yogurt. The best part is that you can make YOUR favorite smoothie, any flavor, into a popsicle!

For this recipe for fruit smoothie popsicles I used bananas, and blueberries and strawberries! I even was able to use homegrown blueberries and strawberries from our garden in the backyard!

Ingredients for fruit smoothie popsicles (strawberries, banana, blueberries, coconut milk, Greek vanilla yogurt)

Several years ago I paid around $8 for these “GROOVY” pop molds, and I have gotten so much use out of them!

They make popsicle creating so easy (and NO, I don’t receive compensation from them, just thought I’d show you what I used to make these fruit smoothie popsicles!).

Popsicle molds used to make fruit smoothie popsicles.

Making fruit smoothie popsicles could NOT be any easier!  You simply add the ingredients (again… YOUR choice) to a blender, just like making your smoothie normally.  Blend together for a couple minutes until mixture is smooth.

Once fully blended, pour the liquid into your popsicle molds. Make sure the plastic popsicle holders are securely standing in the base unit to secure them.  Fill the popsicle molds about 3/4 of the way full.

What If I Don’t Own A Popsicle Mold To Make Fruit Smoothie Popsicles?

If you do not own a popsicle mold, you can also make the fruit smoothie popsicles this way. Pour the smoothie mixture 3/4 of the way into a small paper dixie cup. Place in freezer on baking sheet.

After smoothie has partly frozen (thickened up), insert a popsicle or wood craft stick into the cup.  Freeze popsicles overnight, then simply tear off the paper cup to reveal the popsicle.

Fruit smoothie is made with ingredients blended in blender.

Fruit smoothie is poured into popsicle molds.

Here you can see the holder that securely anchors the popsicle molds for filling.  Once molds are filled, snap on and firmly secure the lids (with handles) onto tops of containers.

Popsicle molds are filled with fruit smoothie mix.

Fruit Smoothie popsicles, with lids on, ready to freeze!

Freeze smoothies overnight, and BOOM!  You’ve just made fruit smoothie popsicles!  See how easy that was?

When you are ready to enjoy one, simply hold the popsicle mold under some running warm water to loosen popsicle from sides of the container, then carefully slip popsicle out… and ENJOY!

If you used the “paper cup” method (mentioned above), simply tear off the paper cup, and enjoy your fruit smoothie popsicles!

Now you have a fruit-filled and protein-enhanced (Greek yogurt) “snack” for the kids after school, or an after dinner creamy frozen fruit smoothie popsicle for YOU!

Frozen fruit smoothie popsicle, ready to eat!

Using Other Smoothie Recipes To Make Popsicles

There are so many choices of flavors for fruit smoothies, including Orange Julius, PeachBerry, Triple Berry Banana, Chocolate Peanut Butter, Blueberry Kale, Strawberry, etc.

Have fun making your very own flavor combinations for fruit smoothie popsicles!

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

Fruit Smoothie Popsicles
Prep Time
5 mins
Cook Time
0 mins
Freezing Time (inactive)
6 hrs
Total Time
6 hrs 5 mins
 
It's EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love 'em!
Category: Frozen, Snack
Cuisine: American
Keyword: fruit smoothie popsicles
Servings: 6 popsicles
Calories Per Serving: 59 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup coconut milk (dairy) , or milk of choice
  • 1/2 cup Greek vanilla yogurt
  • 1 large banana
  • 1/2 cup blueberries
  • 8-10 strawberries
Instructions
  1. Place all ingredients in a blender or food processor. Blend until ingredients become smooth, approximately 2-3 minutes.

  2. Pour smoothie into popsicle molds, securely attached to holder/stand. Fill each container about 3/4 of the way full.  Cover with lid securely, then move entire holder with popsicle molds (vertically standing) to freezer. Freeze overnight, of for 6-8 hours.

  3. When ready to serve, hold a popsicle mold (still sealed) under warm running water, turning, until it has loosened from sides, and can easily slip out of the plastic mold.  Serve, and enjoy!

Recipe Notes

No plastic popsicle molds? You can make these popsicles using small paper dixie cups. Pour smoothie into paper cups, place cups on baking sheet, and let firm up a bit in the freezer. Insert a wooden popsicle or craft stick into cup, and let the popsicles finish freezing overnight.

Nutrition Facts
Fruit Smoothie Popsicles
Amount Per Serving (1 g)
Calories 59 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 132mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 12.5mg15%
Calcium 19mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love 'em!