Category: Breakfast

Gingerbread Granola

Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you’ll love this as cereal, or a yogurt /ice cream topping!I recently whipped up a batch of Gingerbread Granola ( in about 30 minutes!), and have really enjoyed having it around our house for a quick breakfast cereal or snack.

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

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

How To Make Gingerbread Granola

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

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

Mixing molasses with spices to make gingerbread granola.

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

Oats, coconut and chopped nuts are ready to add to the gingerbread granola mixture.

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

Bake The Gingerbread Granola

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

Gingerbread Granola is baked in oven until golden brown.

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

Stir Cranberries Into Gingerbread Granola

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

Gingerbread Granola is done baking, and dried cranberries are added to mixture.

How To Store The Granola

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

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

Gingerbread Granola can be stored in canning jars.

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

Gingerbread granola can be used in yogurt parfaits.

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

Gingerbread Granola can be eaten with milk as a breakfast cereal.

Hope you will consider trying this recipe.  There are many possibilities for using this simple yet tasty granola! Have a blessed 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 Adapted From: http://kitchensimplicity.com/gingerbread-granola

Gingerbread Granola
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you'll love this as cereal, or a yogurt /ice cream topping!
Category: Breakfast
Cuisine: American
Keyword: gingerbread granola
Servings: 11 (½ cup servings)
Calories Per Serving: 267 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup molasses
  • 2 Tablespoons canola oil (or mild tasting oil)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups rolled oats (old-fashioned, not instant)
  • 1 cup flaked coconut
  • 1 cup pecans (or walnuts), chopped
  • 1/2 cup dried cranberries (or raisins)
Instructions
  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, add first 6 ingredients (molasses, oil, salt, cinnamon, ginger and cloves). Whisk these together until fully blended.
  3. Add rolled oats, coconut flakes and chopped nuts to molasses mixture; stir until oats, etc. are coated.
  4. Divide and spread mixture out evenly onto 2 large baking sheets (with rims). Bake at 325 degrees for 25-30 minutes. Stir oats occasionally (every 7-8 minutes), then redistribute them on baking sheets, and bake until the oats become light brown in color.
  5. Remove oats from oven and stir in dried cranberries (or raisins). Let the granola cool completely on the baking sheets before transferring to an airtight container, or serving. Enjoy!
Nutrition Facts
Gingerbread Granola
Amount Per Serving (0.5 cup)
Calories 267 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Sodium 61mg3%
Potassium 308mg9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 0.2mg0%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Make gingerbread granola from scratch in 30 minutes! With cinnamon, ginger, cloves and molasses, you'll love this as cereal, or a yogurt /ice cream topping!

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Cranberry Orange Loaf With Orange Icing

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

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

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

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

Whisking ingredients to make batter for cranberry orange loaf.

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

Dry ingredients, then cranberries are added to loaf batter.

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

Bread will be done when a toothpick inserted into the center of loaf comes out clean.  Keep an eye on the bread, as oven temps vary considerably!

Batter for cranberry orange loaf poured into pan, then baked.

When cranberry orange loaf is done baking, remove aluminum foil “tent”, let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.

Cranberry orange loaf is baked and removed from pan.

Make The Orange Icing

While bread is cooling, prepare the orange icing by placing confectioner’s sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl.

Stir well to fully combine ingredients.  If you wish the icing to be thicker, add more powdered sugar. Thinner? Add a tiny bit more orange juice, until it reaches desired icing consistency.

Making orange icing for cranberry orange loaf.

Time To Ice The Cranberry Orange Loaf!

Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack. When bread is completely cooled down, evenly spread the icing over the loaf of bread.

I like to take it all the way to the edges so it can run down the sides, as well. Having the wax paper, etc. under the rack allows for this and helps to make an EASY cleanup!

Cranberry orange loaf with orange icing on wire rack.

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

A slice of cranberry orange loaf with orange icing, on a plate.

Cranberry orange loaf slice on a plate, ready to eat!

Hope you enjoy this delicious cranberry orange loaf! The flavor combination is classic, and I trust you will find it to your liking.  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.

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Author's signature

Recipe Adapted From:  https://www.averiecooks.com/2015/11/cranberry-orange-bread-with-sweet-orange-glaze.html

Cranberry Orange Loaf With Orange Icing
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 
Cranberry Orange Loaf with Orange Icing is a deliciously flavored sweet bread, topped with a creamy citrus icing! Enjoy a taste of the holidays with a slice!
Category: Bread
Cuisine: American
Keyword: cranberry orange loaf
Servings: 12 1 loaf (9x5)
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup vegetable oil (or canola)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar , packed
  • 1 Tablespoon orange zest (from a LARGE orange)
  • 1/3 cup fresh squeezed orange juice
  • 2 teaspoons vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh cranberries (plus several more for garnishing loaf)
For Orange Icing:
  • 2 cups confectioner's sugar
  • 1/4 cup freshly squeezed orange juice
  • 1/2 teaspoon orange zest
Instructions
  1. Preheat oven to 350 degrees F. Generously grease and flour 9x5 loaf pan. Set aside.
  2. In a medium bowl, combine egg, oil granulated and brown sugars, orange zest, fresh squeezed orange juice, and vanilla extract. Whisk to combine ingredients. Add buttermilk; whisk to combine.
  3. Add flour, baking soda, baking powder and salt; stir until ingredients are combined, but do not over mix! Add cranberries; stir gently to incorporate them into batter.
  4. Pour batter into greased/ floured loaf pan. Sprinkle top of loaf with a few additional cranberries. Bake at 350 degrees for approx. 65-70 minutes (mine took 65). NOTE**After bread has been in oven for 30 minutes, loosely tent the pan with aluminum foil to prevent excess browning of outside of loaf before it is done all the way through. Bread will be done when a toothpick inserted into the center of loaf comes out clean. Keep an eye on the bread, as oven temps vary considerably!
  5. When bread is done, remove foil "tent", let bread cool IN THE PAN for about 15-20 minutes, then carefully remove to a wire rack to finish cooling.
  6. While bread is cooling, prepare orange icing by placing confectioner's sugar (powdered), fresh squeezed orange juice and orange zest in a small bowl. Stir well to fully combine until smooth. (If you want thicker icing, add more powdered sugar. Thinner? Add a tiny bit of orange juice, until it reaches desired icing consistency). Place a piece of wax paper, parchment paper or aluminum foil UNDER the wire rack (for easy cleanup). When bread has completely cooled, evenly spoon icing over the top to cover. Take it all the way to the edges so it can run down the sides. Once the icing has firmed up and the bread is completely at room temperature, it's ready to slice and serve!
Nutrition Facts
Cranberry Orange Loaf With Orange Icing
Amount Per Serving (1 slice)
Calories 335 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 14mg5%
Sodium 208mg9%
Potassium 110mg3%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 70IU1%
Vitamin C 9.1mg11%
Calcium 33mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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

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Healthy Chocolate Oatmeal

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

Why Is It Called HEALTHY Chocolate Oatmeal?

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

This is a perfect for those of you, who like me, have a deep love of all things chocolate, and find it appealing, even in a bowl of healthy OATMEAL! Chocolate for the win!

The best part is that making healthy chocolate oatmeal is as simple as stirring up the ingredients and cooking it in the microwave until done. That’s it!!  Here’s how to make this yummy breakfast treat:

How To Make Healthy Chocolate Oatmeal

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

Oats, cocoa powder and sweetener are placed into microwave safe bowl.

Milk is added to oats, and cocoa powder before mixing.

Microwave The Oatmeal

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

Remove the oatmeal from the microwave, being careful, because it is HOT. Let the oatmeal rest for just a minute before serving. If desired, top with a few sliced raw almonds.

Note: Here is where I transferred the cooked oatmeal to a pretty dish for photographing it, but that is not necessary!

Healthy chocolate oatmeal is topped with almonds after being microwaved.
Add an additional splash of milk (if oatmeal is a bit too thick for your liking). Stir, serve and enjoy!

A little milk added to chocolate oatmeal to blend.

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

Looking For More Breakfasts Using OATS?

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

Interested In More Recipes?

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

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

Author's signatureRecipe Source: http://dineanddish.net/2016/07/healthier-chocolate-oatmeal-recipe/

Healthy Chocolate Oatmeal
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
 
Make healthy chocolate oatmeal in the microwave! It's delicious and will fill you up! This QUICK breakfast is a yummy "morning bowl of goodness".
Category: Breakfast
Cuisine: American
Keyword: healthy chocolate oatmeal
Servings: 1 serving
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup old-fashioned oats (not instant)
  • 2/3 cup non-fat milk
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon Truvia (or Stevia packet)
For serving (optional):
  • A few sliced raw almonds
  • A splash of milk (to thin out oatmeal, if desired)
Instructions
  1. Mix the oats, milk, cocoa powder and sweetener together in a microwave safe bowl. Continue to stir (it takes a minute or two to get the cocoa stirred in, but it WILL get there-trust me!).
  2. Place the bowl in microwave. Microwave on HIGH power for 2 minutes and 15 seconds. Stir oats every 45 seconds (total of 3 times), until the oatmeal has significantly thickened.
  3. Remove oatmeal. Let stand for a minute or so before serving. If desired, top with a few sliced raw almonds, and additional splash of milk (if oatmeal is too thick). Stir, serve and enjoy!
Nutrition Facts
Healthy Chocolate Oatmeal
Amount Per Serving (1 g)
Calories 197 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 72mg3%
Potassium 504mg14%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 8g9%
Protein 11g22%
Vitamin A 335IU7%
Calcium 226mg23%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make healthy chocolate oatmeal in the microwave! It's delicious and will fill you up! This QUICK breakfast is a yummy "morning bowl of goodness".

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English Muffins

Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam! Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!
Do you enjoy eating English muffins for breakfast? We sure do, which is why I decided to learn how to make them several years ago, simply for the JOY of learning HOW they are made from scratch.

I grew up eating English muffins. Whenever my Mom would make them for breakfast, my sisters and I  would toast and butter them, and then spread one half with peanut butter and the other half with whatever jam pulled at our taste buds that particular morning! YUM.

Several years ago I decided I wanted to LEARN how to make them myself. Granted, it IS much quicker to pick them up at the grocery store and make them, but I wanted to know “how to make them” simply for the experience of learning!

The first time I made them (using this recipe), they turned out fantastic, so I have made them several times since, always with great results.

How To Make Homemade English Muffins

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don’t have a stand mixer), but do not stir.   In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees.

Remove pan from heat.  Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.

Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft.  If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.

Mixing the dough for english muffins.

Dough to make english muffins is resting on lightly floured work surface.

Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface.

Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.

Dough ball for English muffins is placed into large greased bowl to rise.

Dough for English muffins has doubled in size in mixing bowl.

Once dough has risen, preheat your oven to 350 degrees.  Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina).

Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough.  Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches.

When you need to cook English muffins in batches, sprinkle a baking sheet with the Semolina, place extras on it, then cover with parchment paper until needed.

How Are English Muffins Cooked?

Turn temperature on griddle to 275 degrees (LOW).When using a skillet, place on low heat on cook top.  Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown).

Carefully turn over and cook other side for same amount of time.  If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper.

This will act as a weight to prohibit them from rising too high during the cooking process (remember we’re cooking English muffins, NOT hamburger buns!).

English muffins cooking on a griddle.

You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well.

If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.

Finished English muffins on baking sheet.

When done, let the muffins completely cool.  Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin.

By using a fork to do this, you will see a lot more “nooks and crannies” (in the words of the original author).  The nooks and crannies are a great way to hold all that butter once lightly toasted!

Close up photo of a toasted, fork-split English muffin, with melted butter.

I still like them with jam!  That’s probably my favorite way to eat English muffins!

English muffins with butter and jam, on a small plate.

While it takes a while to make these from scratch, I hope you will consider at least trying this recipe. It’s always fun to learn something new each day… maybe today is the day you learn how to make English muffins!

Have a wonderful day, and may God bless you in all you do.

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: http://www.girlversusdough.com/2014/04/28/english-muffins/

English Muffins
Prep Time
1 hr 45 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
 
Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam! 
Category: Bread/Breakfast
Cuisine: American
Keyword: english muffins
Servings: 16 muffins
Calories Per Serving: 177 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 1/2 cups bread flour
  • 2 Tablespoons granulated sugar
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 3/4 cups milk
  • 3 Tablespoons unsalted butter
  • Semolina (or Farina), to sprinkle on griddle
Instructions
  1. Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don't have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees, then remove pan from heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.
  2. Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.
  3. Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.
  4. Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina). Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. If cooking in batches, sprinkle a baking sheet with the Semolina, then place extras on it, then cover with parchment paper.
  5. Turn temperature on griddle to 275 degrees (LOW). If using skillets, place on low heat on cooktop. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown). Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process.
  6. You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.
  7. When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. Toast, and enjoy!
Nutrition Facts
English Muffins
Amount Per Serving (1 muffin)
Calories 177 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 18mg6%
Sodium 235mg10%
Potassium 90mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 125IU3%
Calcium 38mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!

 

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Carrot Cake Muffins

Looking for a delicious recipe for Carrot Cake Muffins?  Well, I’ve got just the one for you!  These amazing carrot muffins have a cinnamon streusel topping and also have a cream cheese  filling inside, so when you bite into them there’s an extra surprise.You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently.  The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!

There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning.  Here’s how to make these really yummy carrot muffins:

How To Make Carrot Cake Muffins

Before beginning, preheat your oven to 400 degrees F.  Place paper liners into a standard sized muffin pan.  Set aside.

Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Cream cheese and sugar mixed for muffin filling

Prepare the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together using a fork until mixture is crumbly.  Set aside.

Streusel topping for carrot cake muffins being mixed in bowlCrumbly streusel topping for muffins in mixing bowl

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

Dry ingredients whisked together for muffin batter
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Eggs poured into dry ingredients in white bowl
Add grated carrots to the batter and stir to incorporate them into batter.

Grated carrots added to muffin batter

Fill The Muffin Tins

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Carrot cake batter added to muffin tin
Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small dookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!).

You want the muffin cups to be about 3/4 of the way full when done.

Muffin cup holders filled with carrot cake batter

Evenly divide the streusel topping over the top of each carrot muffin. I used my fingers to mound it on and cover the surface.  Be sure to use all the topping!

Streusel crumb topping added to muffin tops

Bake The Carrot Cake Muffins

Place the carrot cake muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean.

Take the muffin pan out of the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully removing them to a wire rack to finish cooling. Aren’t they cute?

Twelve baked carrot cake muffins, cooling on wire rackClose up picture of baked carrot cake muffin

Glaze The Baked Muffins

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth.  When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin.  Let glaze firm up, then muffins are ready to eat!

***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze.

Glaze for muffins mixed in metal bowl

Glaze is decoratively drizzled over baked muffins

That’s it!  See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM.  It makes these muffins absolutely PERFECT!!!

Inside of carrot cake muffin shows cream cheese filling

We’ve been enjoying these carrot cake muffins for several days now. I will definitely be making them again. Yes… they are THAT good!  If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning (we’re a bit waterlogged – we’ve already had the most rain of any February on record in Oregon… ugh!). Hope you have a great day, friends.  Make each minute count – make a difference in someone’s life!

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 Adapted From:  http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

Carrot Cake Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!
Category: Breakfast
Cuisine: American
Keyword: carrot cake muffins
Servings: 12 muffins
Calories Per Serving: 453 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots (approx. 2-3 med. carrots)
For Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • ½ teaspoon vanilla
For The Streusel Topping:
  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • ½ cup butter , melted (1 cube)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
For Glaze Drizzle:
  • ½ cup powdered sugar
  • 2 teaspoons warm water (add a couple drops if too thick)
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
  2. Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
  3. Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
  4. Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
  5. Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
  6. Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
  7. While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).
Nutrition Facts
Carrot Cake Muffins
Amount Per Serving (1 muffin)
Calories 453 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 366mg16%
Potassium 163mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 2310IU46%
Vitamin C 0.7mg1%
Calcium 63mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

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Chunky Crock Pot Apples

Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc

My husband was recently given a bag filled with homegrown apples from one of his clients. Not wanting to waste any of them, I decided it was the PERFECT opportunity to make up a batch of Chunky Crock Pot Apples!

Do you ever slow cook apples?  The process is so completely easy! In about 10 minutes time, the apples, lemon juice, brown sugar, cinnamon, etc. can be cooking in the crock pot.

The prep work is minimal, then you let the apples cook on low all day. When done, give them a light “mash”, and end up with phenomenal tasting chunky crock pot apples!

There Are MANY Ways To Use Chunky Crock Pot Apples

These yummy, chunky crock pot apples can be eaten warm straight out of the crock pot, or can be used  as a topping for oatmeal, pancakes or waffles! The apples can also be used on cake, ice cream, or yogurt.

These chunky crock pot apples also make a perfect side dish for pork dinners.  The ways to use them are endless! They taste fantastic, and there’s only a minimal amount of prep involved!

How To Make Chunky Crock Pot Apples

To make the chunky crock pot apples, first peel and remove seeds from 8 large apples (any kind will taste great!).  Slice the apples and then cut the slices into chunks.

Place the apple pieces into a crock pot, then stir in some fresh squeezed lemon juice.  Add cinnamon, brown sugar, water and a touch of butter. Put the lid on the slow cooker, and cook the apples for 6-7 hours on LOW heat.

Apple chunks are ready in the slow cooker to make chunky crock pot apples!

When the apples are done cooking, they will be nice and tender and will smell (and taste amazing!). You can lightly mash them with a potato masher, but make sure to leave lots of chunks!

Once you’ve mashed the softened apples a bit, the chunky crock pot apples are DONE! They can be eaten just like this! Ooh boy… are they ever GOOD!

These can also be used in a great variety of ways, cold OR hot. They are so good, I can eat them warm, right out of the bowl! YUM!

Chunky crock pot apples in dish are partially mashed before serving.

You Can Serve Warm Chunky Crock Pot Apples In Oatmeal

The apples taste phenomenal when added to oatmeal. Their sweetness and the warm, cinnamon flavored apples means there is no need to add additional sugar!

Chunky crock pot apples really add a LOT of flavor to a bowl of plain, ordinary oatmeal!

Chunky Crock Pot Apples are served on top of a bowl of oatmeal.

You Can Serve Chunky Crock Pot Apples On Pancakes Or Waffles

The topping tastes great on pancakes or waffles, too! It’s warm, spicy cinnamon flavor pairs well with both breakfast foods! Trust me, these apples make a GREAT topping, and no syrup is needed!

TIP: Use a slotted spoon to let a tiny bit of the juice drain off before adding to the pancake or waffle.

Chunky Crock Pot Apples are served on top of pancakes, with a dollop of whipped cream.

Chunky Crock Pot Apples also taste delicious as a filling for dessert crepes, and as a topping for vanilla or caramel flavored ice cream, yogurt, or slices of pound cake.  They are also a yummy side dish, when served with a baked pork roast or pork chops.

I hope you will consider making this easy, versatile recipe.  I’ve never been disappointed in all the years I’ve been making them.  Once the apples are cooked, the possibilities are endless!

Have a fantastic day!

Looking For More APPLE Recipes?

If you enjoy cooking with apples, you might be interested in trying my recipes for:

These and many others can 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.

You Can Also Find Me On Social Media:

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

Chunky Crock Pot Apples
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.
Category: Breakfast, Side Dish
Cuisine: American
Keyword: chunky crock pot apples
Servings: 10 (1/2 cup servings)
Calories Per Serving: 109 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 large apples (any variety)
  • Lemon juice (from 1/2 a large lemon)
  • 1 Tablespoon cinnamon
  • 1/3 cup brown sugar (packed)
  • 1/3 cup water
  • 1 teaspoon butter
Instructions
  1. Peel apples, slice, remove seeds, then cut into chunks. Put apples into crock pot.
  2. Squeeze fresh lemon juice over apples and stir to combine.
  3. Add cinnamon, brown sugar, water and butter to crock pot. Stir well.
  4. Place lid on slow cooker; cook apples on LOW for 6-7 hours. Remove lid from apples. Lightly mash tender apples with a potato masher (or a fork if you don't have a potato masher), being sure to leave lots of chunks. Serve and enjoy!
Recipe Notes

IDEAS: Serve warm as a side dish with pork. Serve warm over pancakes or waffles (no need for butter or syrup!) Serve warm apples on top of cooked oatmeal (yum) Use as a filling for dessert crepes. Serve cooled chunky apples as a topping on ice cream or yogurt Serve on top of pound cake, etc.

Nutrition Facts
Chunky Crock Pot Apples
Amount Per Serving (1 g)
Calories 109
% Daily Value*
Cholesterol 1mg0%
Sodium 7mg0%
Potassium 165mg5%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 22g24%
Vitamin A 90IU2%
Vitamin C 7.1mg9%
Calcium 23mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use a slow cooker to make delicious chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

 

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Lemon Cream Scones

Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

My sister told me about a delicious scone recipe she recently tried. Turns out it was the same recipe I had saved on Pinterest several months before and wanted to try, so I did!  Wow – I was really glad I made them… these Lemon Cream Scones are fantastic!

The lemon cream scones taste amazing! They are NOT dry (thankfully!), and get their delicious flavor from lemon zest IN the scones, and a lemon flavored glaze ON TOP!  They are very easy to make, in about 30 minutes from start to finish.

Other Scone Recipes On This Blog – I LOVE Scones!

Do YOU love scones? We sure do, in our home! They’re very easy to make, and cost so much less to make at home than buying from the local coffee hangout. Nothing better than a hot cup of coffee and a wonderful tasting scone! YUM.

I’ve published recipes for quite a few, including Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Gingerbread, and Cranberry Orange.

Collage of 9 scone pictures from The Grateful Girl Cooks!

How To Make Lemon Cream Scones

Preheat your oven to 400 degrees.  Mix together the sugar and lemon zest in a medium sized mixing bowl.

Stir the flour, baking soda, baking powder, and salt into the sugar/lemon zest mixture until well combined.

Lemon zest and sugar are mixed together
Grate a cube of butter that has been frozen (freeze for 15 minutes before starting) directly into the bowl with the flour, etc..  Use a pastry blender to mix until the flour mixture resembles coarse crumbs.

TIP: If you don’t own a hand held pastry blender, two forks can be used. The grated frozen butter looks a LOT like grated cheese, right?

Frozen butter is grated into dry ingredients in bowl

Pastry blender is used to incorporate grated butter into flour for scones

Once the dough mixture is the size of coarse crumbs, mix an egg and heavy whipping cream together in a separate bowl.

Add The Wet Ingredients To The Dry Ingredients

When it is fully blended, pour the wet ingredients into the flour mixture, and stir until ingredients are combined. This may take a minute or two. Just keep at it, scraping down the sides of the bowl as you go, to incorporate all the crumbles.

Egg and whipping cream are added to scone dough ingredients

Scone dough is fully mixed together in a bowl.

Shape The Dough To Make The Lemon Cream Scones

Shape the lemon cream scones dough with your hands into a round ball. I did this in the same bowl I mixed the dough in. Once the dough ball is formed, place it onto a lightly floured work surface.

Roll the dough for the scones out into a 7 inch circle (dough will be about 3/4 inch tall). Cut it into 8 wedges. You can use a pizza cutter to make smooth even cuts, but a sharp knife works just as well.

Lemon scone dough is formed into a ball on floured surface
Can you see the little pieces of lemon zest in the dough? That adds great citrus FLAVOR to the yummy scones!

Lemon cream scone dough is cut into 8 wedges with pizza cutter

Bake The Lemon Cream Scones

Place the wedges onto a parchment paper covered baking sheet. Leave a bit of space between each wedge.

Bake the lemon cream scones in a preheated 400 degree oven for 15 minutes. Remove scones from oven, once done. The scones should be a light golden brown in color.

Scone wedges are placed on parchment paper to bake

Lemon cream scones, freshly baked and out of oven

Let the lemon cream scones cool for a moment, then transfer them to a wire rack to finish cooling.

Prepare The Lemon Glaze

While cooling, prepare the lemon glaze in a small bowl, by mixing together powdered sugar, fresh squeezed lemon juice, melted butter and vanilla extract until smooth.

Lemon glaze for icing the scones in small metal bowl
Glaze The Scones

Once scones have cooled a bit, brush the lemon glaze over the top of each one. Use ALL the glaze!

HELPFUL TIP: If you put a piece of foil or wax paper UNDER the rack, you will catch any glaze that drips off the scones (for easy cleanup!).

Lemon glaze added to scones on wire rack with a pastry brush

Let a bit of the glaze run down the sides of the scones. YUM!  Once all the glaze has been distributed, let the scones rest a few minutes in order to let the lemon glaze firm up.

Lemon cream scones, on wire rack with lemon glaze dripping down

Once the lemon glaze hardens, they are good to go! Don’t these lemon cream scones look GOOD? Wait until you taste them!

Lemon cream scones, served on white plate with yellow flower on top

We REALLY loved these scones… I hope you do, too!  Be sure to check out my other scone recipes (located in my Recipe Index at top of page). I think you will LOVE them! Have a great day, friends.

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: https://www.foodfanatic.com/recipes/lemon-cream-scones-recipe/

Lemon Cream Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!
Category: Breakfast
Cuisine: American
Keyword: lemon cream scones
Servings: 8 scones
Calories Per Serving: 403 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 1/3 cup granulated sugar
  • lemon zest (from a LARGE lemon)
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 Tablespoons butter (one cube), frozen
  • 1 egg
  • 1/2 cup heavy whipping cream
For Lemon Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons lemon juice (fresh squeezed)
  • 1/2 teaspoon vanilla extract
  • 3 Tablespoons butter , melted
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
  3. Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
  4. In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
  5. Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
  6. Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
  7. Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
  8. Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
  9. Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!
Nutrition Facts
Lemon Cream Scones
Amount Per Serving (1 scone)
Calories 403 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 82mg27%
Sodium 331mg14%
Potassium 108mg3%
Carbohydrates 48g16%
Sugar 23g26%
Protein 4g8%
Vitamin A 730IU15%
Vitamin C 2.1mg3%
Calcium 44mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

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Super Creamy Chocolate Peanut Butter Smoothie

You’re gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!
I LOVE the flavor combination of chocolate and peanut butter, so making a breakfast smoothie using those ingredients was a fabulous idea! Yes… it WAS! This Super Creamy Chocolate Peanut Butter Smoothie was absolutely AMAZING!

In our home, we love making smoothies, and love to experiment and try different flavor combos!  This chocolate peanut butter smoothie is extra creamy and thick!

Who Wants A Nice, CREAMY Smoothie?

It’s creamy, thanks to the addition of a frozen banana, cocoa powder, peanut butter, Greek vanilla yogurt (for protein), and a bit of milk.

I’m not kidding… this chocolate peanut butter smoothie is amazing and tastes like a creamy milkshake! Using a pre-frozen banana eliminates the need to add chunks of ice. Ice can water down the smoothie and if not blended fully, can leave ice chips in the smoothie!

The chocolate peanut butter smoothie recipe, as written, makes one 12 ounce smoothie or two 6 ounce servings.  

How To Make A Chocolate Peanut Butter Smoothie

Place a frozen medium banana, milk, Greek vanilla yogurt, peanut butter, and cocoa into a blender.

*Note: if you use PLAIN Greek yogurt, you might want to sweeten the smoothie up a bit with honey. Blend the ingredients until they become very smooth and thick.

Ingredients for this chocolate peanut butter smoothie go into a blender to mix.

Pour the finished smoothie into a tall glass (or 2, if splitting it).

Who Wants A Chocolate Peanut Butter Smoothie When It’s FREEZING Outside?

ME!  I made this smoothie for breakfast on a morning when it was 36 degrees outside! Yep! To fancy up my smoothie I added a fancy umbrella straw! That way, my brain would think I was in a sunny warm and tropical location. Pretty smart thinking, right?

Mind over matter and no brain-freeze, right? This creamy chocolate peanut butter smoothie would be a great afternoon treat for the kids (divided into small serving sizes, of course)!

I used low-fat milk and light yogurt, so the total calorie count came in fairly low, which is not bad for a breakfast smoothie or snack drink. The recipe can easily be doubled, OR it can be divided into TWO or THREE smaller sized servings.

Creamy chocolate peanut butter smoothie, served with a tropical umbrella straw!

See how thick and creamy that chocolate smoothie is? YUM!

A spoonful of chocolate peanut butter smoothie shows how thick it is!

The chocolate peanut butter smoothie is really nice and thick. It tastes super creamy… and boy, is it GOOD! Hope you will give it a try! I think you will LOVE it!

Want To Check Out Other Smoothie Recipes?

If you enjoy this drink, be sure to check out some of my other smoothie recipes! You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. They 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

Super Creamy Chocolate Peanut Butter Smoothie
Prep Time
3 mins
Cook Time
0 mins
Total Time
3 mins
 
You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!
Category: Beverage, Breakfast
Cuisine: American
Keyword: chocolate peanut butter smoothie
Servings: 2 servings (6 ounces) or 1 large (12 ounces)
Calories Per Serving: 191 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium banana , FROZEN (see note section)
  • ½ cup low-fat milk
  • ½ cup light Greek vanilla flavored yogurt
  • 1 Tablespoon smooth peanut butter
  • 2-3 Tablespoons unsweetened cocoa powder (I used 3)
Instructions
  1. Place all ingredients in blender.
  2. Cover blender and blend for a minute or so, until all ingredients are fully combined and mixture is smooth and thick.
  3. Pour into a 12 ounce glass or two 6 ounce glasses, and enjoy!

Recipe Notes

I like to peel ripe bananas, cut them in half, and store them in re-sealable bags in my freezer. That way, it's very easy to grab a pre-frozen banana any time I need one for a smoothie!
*If using PLAIN Greek yogurt, you may want to add a bit of honey to help sweeten the smoothie.

Nutrition Facts
Super Creamy Chocolate Peanut Butter Smoothie
Amount Per Serving (1 serving (6 ounce))
Calories 191 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 95mg4%
Potassium 519mg15%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 17g19%
Protein 10g20%
Vitamin A 100IU2%
Vitamin C 5.1mg6%
Calcium 80mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to add to your Pinterest boards!You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!

 

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Gingerbread Muffins

Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast!  They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup.  Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Batter is mixed together for gingerbread muffins.

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Dry ingredients are added to gingerbread muffin batter in bowl.

Gingerbread muffin batter is reading to put into muffin cups to bake.

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

Batter for gingerbread muffins is divided into muffin holders.

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!

Once done, immediately remove the muffins from the baking pan, and place them on a wire rack to cool.  Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Gingerbread muffins out of oven, cooling on wire rack.

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins.

I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Powdered sugar icing is mixed to drizzle on gingerbread muffins.

Gingerbread muffins are drizzled with powdered sugar icing and red sprinkles.

Let the icing firm up just a bit, then the gingerbread muffins are ready to eat!  Here’s a peek at the inside of one before it got gobbled up!  My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

One of the gingerbread muffins is cut in half to see inside.

It’s such an easy recipe to make… and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays!  Hope you enjoy them.  I sincerely hope you are finding JOY in this season. Merry Christmas!

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 Adapted From:Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

Gingerbread Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
Category: Breakfast
Cuisine: American
Keyword: gingerbread muffins
Servings: 12
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • 1/4 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Instructions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!
Nutrition Facts
Gingerbread Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 158mg7%
Potassium 281mg8%
Carbohydrates 46g15%
Sugar 30g33%
Protein 2g4%
Vitamin A 30IU1%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

 

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Old-Fashioned Cake Doughnuts

You’ll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!
In spite of all the fancy gourmet doughnuts available at specialty shops nowadays, sometimes a simple Old-Fashioned Cake Doughnut, maybe sprinkled with powdered sugar or cinnamon-sugar hits the spot!

If and when we have doughnuts, it’s because my doughnut-crazy husband picks them up at a local doughnut shop. BUT… I wanted to try my hand at making this simple cake doughnut out of simple curiosity on the “how-to’s” of making them. I located a recipe that sounded good on Pinterest and gave it a go… with very good results!

These old-fashioned cake doughnuts do not contain yeast, so there is no time waiting for dough to rise, which is a real timesaver! They are made with simple ingredients that are typically found in most kitchens. These yummy doughnuts are very easy to prepare… here’s how to make them:

How To Make Cake Doughnuts

Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.

Dry ingredients for doughnuts are sifted together.

Mix in melted butter and stir until dough is crumbly. Stir in milk and beaten egg. Turn out the dough (it is sticky) onto a lightly floured work surface.

Flour your hands a little bit,  and then knead the dough lightly, adding a sprinkle or two of flour if the dough remains sticky.

The dough is kneaded together on a floured surface.

Doughnut dough is shaped into a circle before cutting out shapes.

Cut Out The Cake Doughnuts

Pat the dough out so that it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter (I don’t have a doughnut cutter, so I used a biscuit cutter) into flour, then cut out doughnuts (dipping cutter into flour before cutting each one).

I used a very small cap from a bottle to cut out the center of the doughnuts. Gather scraps of leftover dough, and cut additional doughnuts out.

Circles are cut out of the dough with a biscuit or doughnut cutter.

A bottle cap can be used to cut out the doughnut holes.

Old-Fashioned Cake Doughnuts and holes ready to fry.

Cooking Old-Fashioned Cake Doughnuts

Heat oil to 375 degrees (make sure oil is at correct temperature before adding doughnuts).  I used my electric skillet with a temperature gauge on it, but a meat or candy thermometer would also work!

Carefully add the doughnuts, 3-4 at a time to the hot oil. Cook them for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over.  Doughnuts should be golden brown on both sides.

The doughnuts are cooked in very hot oil to brown.

Old-Fashioned Cake Doughnuts are turning golden brown in the hot oil.

Old-Fashioned Cake Doughnuts Are Done Cooking – Now What?

Place the cooked doughnuts onto several layers of paper towels to drain. Make sure oil comes back to temperature and continue cooking doughnuts until all have been prepared.

Paper towels absorb the oil after frying the doughnuts.

Once the doughnuts have cooled off, they are ready to serve, as is (plain and simple).  If you want you can sprinkle some or all of the doughnuts with sifted powdered sugar OR sprinkle with a cinnamon-sugar mixture.

TIP: When using powdered sugar, make sure the doughnuts are totally cooled off before adding. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.

Old-Fashioned Cake Doughnuts can be dusted with sifted powdered sugar before serving.

A cinnamon-sugar mixture coats these old-fashioned cake doughnuts.

However you enjoy eating cake doughnuts, I hope you consider making these. It’s nice to know that occasionally you can make your own, instead of having to go to a shop to buy them.

A plate of old-fashioned cake doughnuts and doughnut holes, ready to eat.

Have a blessed week, as you gather with family and/or friends, to give thanks to God for our many blessings, big or small. There is ALWAYS something to be grateful for!

Looking For More DOUGHNUT Recipes?

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

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:  http://baking.about.com/od/doughnutsanddonuts/r/plaincake.htm

Old-Fashioned Cake Doughnuts
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
 

You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

Category: Breakfast
Cuisine: American
Keyword: cake doughnuts
Servings: 12
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons butter , melted
  • 1/2 cup milk
  • 1 egg , beaten
  • approx. 1 quart oil , for frying
  • Optional: powdered sugar or cinnamon-sugar mixture for cooked doughnuts
Instructions
  1. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg into a medium-sized bowl.
  2. Mix in melted butter-stir until dough is crumbly. Stir in milk and beaten egg. Turn out dough (it is sticky) onto a lightly floured work surface. Flour your hands and knead dough lightly, (adding a sprinkle or two of flour if dough remains sticky) until it comes together in a ball.
  3. Pat the dough out until it is 1/4 inch thick. Dip a doughnut cutter or a biscuit cutter into flour, then cut out doughnuts (dipping cutter into flour before cutting each one). Cut out center of the doughnuts if using biscuit cutter. Gather scraps of leftover dough, and cut additional doughnuts.
  4. Heat oil to 375 degrees (make sure oil is at correct temperature before adding dough). I used an electric skillet with temperature gauge, but a meat or candy thermometer would work! Carefully add doughnuts, 3-4 at a time to hot oil. Cook for 3 minutes, turning them over at mid-point in the cooking time. I use two chopsticks (one in center of doughnut, one on outside) to carefully flip the doughnuts over. Doughnuts should be golden brown on both sides. Place cooked doughnuts onto several layers of paper towels to drain. Bring oil back to temperature and continue cooking doughnuts and doughnut holes until all have been prepared.
  5. Once doughnuts have cooled, they are ready to serve. If desired, sprinkle doughnuts with sifted powdered sugar OR with a cinnamon-sugar mixture. If using powdered sugar, make sure doughnuts are totally cooled off before sprinkling. If using cinnamon-sugar mixture, sprinkle it on while doughnuts are still hot.
Recipe Notes

The quantity of doughnuts made will vary, depending on the size of the doughnut or biscuit cutter used. Caloric calculation does not include optional toppings such as powdered sugar or cinnamon-sugar.

Nutrition Facts
Old-Fashioned Cake Doughnuts
Amount Per Serving (1 doughnut)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 19mg6%
Sodium 221mg10%
Potassium 141mg4%
Carbohydrates 25g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 95IU2%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll be surprised how easy it is to prepare old-fashioned cake doughnuts, with hints of cinnamon and nutmeg. The recipe makes 12 doughnuts + holes!

 

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