Category: Breakfast

Microwave Egg Breakfast Sandwich

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes? Yep… it’s delicious, and can be ready faster than stopping for take-out at a fast-food restaurant!

Remodeling Our Kitchen AND Trying To Cook Breakfast

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).  My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.  I recently began making eggs in the microwave – who knew? Now I’ve made these 2 minute breakfast sandwiches  several times already.

Photos of our kitchen remodel demolition, which forced us to use microwave to cook.

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.

How To Make Microwave Egg Breakfast Sandwiches

Here’s how easy they are to make using a microwave, and a few simple ingredients. The ingredients are an egg, grated cheddar, deli sliced ham, and one whole english muffin.

Microwave Egg Breakfast Sandwiches only require a few ingredients.

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Egg, water and salt and pepper, in a ramekin before cooking in microwave.

Give it a good stir till ingredients are mixed thoroughly.

Egg is stirred well, to blend, before microwaving for breakfast sandwich.

Next place the english muffin halves in toaster and lightly toast. Now multi-task!!!!

Cook The Egg In The Microwave

While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).

Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha). I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin.

Microwave Egg is cooked and ready for breakfast sandwich.

As soon as the english muffin was toasted, I lightly buttered it, added the ham immediately, placed the cooked egg on top of the ham, then added sharp cheddar cheese and put the lid on top.

If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Egg, ham and cheese on the breakfast sandwich.

That’s it! In under 2 minutes, you’ve got yourself an amazingly tasty breakfast!  The warmth from the top half of the English muffin lightly melted the cheese.

I made a microwave egg breakfast sandwich for each of us on another day when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting microwave egg breakfast sandwich was made “lickety split” for us kitchen “orphans”.

Microwave Egg Breakfast Sandwich, ready to eat!

Holding a Microwave Egg Breakfast Sandwich after a couple bites.

These would be fantastic item for a quick breakfast to eat on the go (I know many of you eat in your car on the way to work- wink, wink!). Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house?

This microwave egg breakfast sandwich would also be a quick way to feed the kids before school… and this sandwich really tastes good! Hope you’ll give it a try!

Interested In More Recipes?

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

Microwave Egg Breakfast Sandwich
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!
Category: Breakfast
Cuisine: American
Keyword: microwave egg breakfast sandwich
Servings: 1 sandwich
Calories Per Serving: 430 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 large egg
  • 1 teaspoon water
  • 1 pinch salt/pepper (to season egg)
  • 1 english muffin , split and toasted
  • 1 teaspoon butter (optional, for muffin)
  • 2 ounces deli ham (2-3 very thin slices)
  • 1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)
Instructions
  1. Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
  2. Lightly toast english muffin. When done, butter one half (optional).
  3. While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
  4. Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!
Nutrition Facts
Microwave Egg Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 430 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 225mg75%
Sodium 1167mg51%
Potassium 297mg8%
Carbohydrates 26g9%
Fiber 1g4%
Protein 25g50%
Vitamin A 515IU10%
Calcium 162mg16%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Glazed Lemon Poppy Seed Doughnuts

These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

Who wants doughnuts? How about these Glazed Lemon Poppy Seed Doughnuts? They are baked (not fried), a little sweet, a little tangy, glazed with a lemon icing… and very good! Yes, please!

I found this recipe on Pinterest and decided to give it a try. I love all things lemon… and lemon poppy seed doughnuts with lemon glaze on top? C’mon!!!  I knew I had to make them.  The doughnuts are baked and are crazy easy to make.

Prepare The Doughnut Pan

Spray a doughnut pan with non-stick spray; set aside. Preheat your oven to 350 degrees F. Speaking of doughnut pans… I bought a Wilton 6 cavity doughnut pan a couple years ago with a gift card I received for my birthday.

I think the doughnut pan was only $9 or $10 dollars on Amazon, and I’ve used it a lot.  It’s wonderful to be able to BAKE doughnuts, instead of FRYING them! This is what the pan looks like.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

How To Make Lemon Poppy Seed Doughnuts

In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside.

In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to over mix! You now have the batter made for the lemon poppy seed doughnuts! Easy, right?

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.

Bake The Doughnuts

Bake the lemon poppy seed doughnuts at 350°F for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper.

When you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.

Make Glaze For The Lemon Poppy Seed Doughnuts

To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze.

I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Icing The Doughnuts

Once the doughnuts have cooled down, frost them with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the iced lemon poppy seed doughnuts back onto the wire rack.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Once all the doughnuts have been iced, sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the “icing” has firmed up, the lemon poppy seed doughnuts are ready to serve.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Lemon poppy seed doughnuts are best eaten on the same day they are made, BUT you can store them for a couple days at room temp, if covered well.

Can You FREEZE Lemon Poppy Seed Doughnuts?

YES. The doughnuts can be frozen for a month or two, if wrapped and sealed well.  I made these doughnuts a couple weeks ago before our complete kitchen remodel begins. We won’t have an oven for 6-8 weeks, so I froze several doughnuts for later.

I’m looking forward to having them conveniently stashed in our freezer to pull out for a quick breakfast treat!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

There you have it… Baked Lemon Poppy Seed Doughnuts!  A big thank you goes out to Sally at Sally’s Baking Addiction for her lovely recipe!  Sure hope you will give these yummy lemon infused doughnuts a try.

Looking For More DOUGHNUT Recipes?

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

Interested In More Recipes?

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

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

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

Author's signature

Recipe Source: https://sallysbakingaddiction.com/2016/09/02/glazed-lemon-poppy-seed-donuts/

Glazed Lemon Poppy Seed Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat! 
Category: Breakfast
Cuisine: American
Keyword: lemon poppy seed doughnuts
Servings: 9 Doughnuts
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Doughnuts:
  • 1 cup all purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons butter , melted (and cooled a bit)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoon butter , melted
  • 1 Tablespoon fresh lemon juice
  • 1-2 Tablespoons milk (depends on thickness of glaze you desire)
  • 1/2 teaspoon vanilla extract
  • Poppy seeds for garnish (completely optional)
Instructions
  1. Spray a doughnut pan with non-stick spray and set aside. Preheat oven to 350° F.

  2. In a medium bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk together, then set bowl aside. In separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk together until batter is smooth, Pour this wet mixture into bowl with dry ingredients. Stir until combined into a thick batter, but make sure not to over mix!

  3. Carefully spoon (or pipe) batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.

  4. Bake doughnuts for approx. 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for 2-3 minutes, then transfer doughnuts from pan to a wire rack that is on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let doughnuts cool before putting the glaze on them.

  5. To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

  6. Once doughnuts have cooled, frost with lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back on wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts are glazed. Once the "icing" has firmed, doughnuts are ready to serve.

Nutrition Facts
Glazed Lemon Poppy Seed Doughnuts
Amount Per Serving (1 doughnut)
Calories 207 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 35mg12%
Sodium 221mg10%
Potassium 92mg3%
Carbohydrates 32g11%
Sugar 21g23%
Protein 2g4%
Vitamin A 235IU5%
Vitamin C 2.1mg3%
Calcium 56mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

 

Blackberry Scones

Delicious blackberry scones are easy to make, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.
Anyone who knows me well, knows I love a good scone… and I sure do love these yummy Blackberry Scones for breakfast or an afternoon snack!

Blackberries grow wild all over the beautiful Pacific Northwest.  We have a forest park behind our home and the blackberry vines creep over our back fence (until we madly hack them back each Fall!).  This summer we have a bumper crop of blackberries, free for the taking, and so it is a perfect scenario for making blackberry scones!

I’ve been picking berries every other day, and get about a quart of berries each time.  I’ve already used them to make  a Blackberry Cobbler, a Berry and Orange Spinach Salad, and  Blackberry Pie Bars, so now I’m making blackberry scones, and have saved a bunch more to make jam. Yeehaw!

Blackberries growing in our backyard - perfect for scones!

These scones are very easy to prepare; the method used is similar to my other scone recipes on this blog.  For this particular recipe, it is important to use frozen blackberries, because blackberries are really juicy and if not frozen, they will “leak” juice all over the scones while mixing and baking.  Here’s how to make them (there’s a printable recipe card at the bottom of this post):

How To Make Blackberry Scones

First, preheat your oven to 400° F.  In a large bowl, whisk together the all purpose flour, baking powder and salt.  Cut up COLD butter into small chunks and add to flour mixture.

Use a pastry blender to cut the butter into the flour until the butter has been reduced to the size of small peas.  You can also do this in a food processor, if desired.  Add sugar to the bowl, and stir to combine. Set this mixture aside.

Cutting butter into flour to make scone dough

In a separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended.  Set aside.

Whipping cream, eggs and vanilla mixed for scone dough

Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour.

Frozen blackberries added to scone dough mixture

Pour the whisked whipping cream/egg mixture into the flour mixture.  Stir gently to mix. Please note that the frozen berries will begin to thaw very quickly, so do this step quickly, but gently.  Your dough will be fairly sticky.

Whipping cream, egg and vanilla added to dry scone mixture

Shape And Cut The Scones

Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times to ensure the dough comes together in a ball.  Shape dough into an 8 inch circle using your clean hands.

The dough should be about 1½ inches high.  Cut the blackberry scones into 8 wedges with a sharp knife or pizza cutter. I use a pizza cutter- easy, and works like a charm!

Bake The Blackberry Scones

Place the scones onto an ungreased baking sheet in a circle.  I leave a little space between each wedge. If desired, sprinkle tops with sugar (optional).

Bake the scones in a preheated 400 degree oven for 20-22 minutes. They are done when the tops are light golden brown in color and they are “set” in the middle.

Scone dough formed, then cut into 8 wedges before baking

Blackberry scone wedges placed on cookie sheet to bake

Blackberry scones, golden brown and fresh from the oven!

Time To Eat Some Blackberry Scones!

When the blackberry scones have finished baking, let them cool on the baking sheet for several minutes. Once cooled, separate them and transfer to a wire rack to finish cooling.  That’s it!

I hope you enjoy these tasty blackberry scones for breakfast, or for an afternoon treat with some tea, coffee, or a big cold glass of milk! They are delicious!

Blackberry scone on a white plate with a mint garnish.

Close up of a blackberry scone being held up.

Thanks for taking time to look at this recipe!  I am thankful to Roberta Reynolds for this delicious recipe, and hope you give it a try (and give my other scone recipes a look, too!). Have a wonderful day, friends… be kind and encouraging to others out there in the big ol’ world. It can really make a positive difference in someones day!

Looking For More Recipes For SCONES?

You can find all of my recipes in the Recipe Index, located at the top of the page. All of my scone recipes are in the BREAD category, and I have quite a few, 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

Have a GREAT day!

Author's signature

Recipe Adapted From:  http://birdsnestbites.com/blackberry-scones/

Blackberry Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

Category: Breakfast
Cuisine: American
Keyword: blackberry scones
Servings: 8 scones
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 7 Tablespoons COLD butter (almost a whole cube)
  • 1/4 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 large eggs
  • teaspoons vanilla extract
  • cups FROZEN blackberries
Instructions
  1. Preheat oven to 400 degrees. In a large bowl, whisk together the flour, baking powder and salt. Cut up COLD butter into small chunks; add to flour mixture. Use a pastry blender and cut the butter into the flour until butter has been reduced to the size of small peas. You can also do this in a food processor if desired. Add sugar; stir to combine. Set aside.
  2. In separate bowl, add heavy whipping cream, eggs and vanilla extract. Whisk together until blended. Set aside.
  3. Add frozen blackberries to flour mixture. Toss gently to lightly coat the berries with flour. Pour whipping cream/egg mixture into flour mixture. Stir gently to mix. Please note that frozen berries will begin to thaw very fast, so do this step quickly, but gently. Your dough will be fairly sticky.
  4. Once mixed, place the dough onto a lightly floured work surface. Knead the dough VERY LIGHTLY 3-4 times so dough comes together in a ball. Shape dough into an 8 inch circle using your hands. The dough should be about 1½ inches high. Cut into 8 wedges with a sharp knife or pizza cutter.
  5. Place the scones onto an ungreased baking sheet in a circle, leaving a little space between each wedge. If desired, sprinkle tops with sugar (optional). Bake in preheated 400 degree oven for 20-22 minutes, or until tops are light golden brown in color and they are "set" in the middle. When finished baking, let scones cool on baking sheet for several minutes, then transfer to a wire rack to finish cooling. Serve at room temperature... and enjoy!
Nutrition Facts
Blackberry Scones
Amount Per Serving (1 scone)
Calories 307 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 87mg29%
Sodium 401mg17%
Potassium 229mg7%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 5.7mg7%
Calcium 85mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious blackberry scones are easy to make year round, using frozen blackberries! The scones are absolutely perfect for a simple breakfast or afternoon snack.

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Jalapeño Cheddar Bagels

Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!
Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!

I’ve made several types of bagels in the past (see list below).  I discovered that New York style bagels are much easier to make than you might think!  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while.

Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!

Jalapeño Cheddar Bagels, cooling on wire rack after baking.

The Basic Method Used To Make Jalapeño Cheddar Bagels

When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels.  This will give you a good idea of the method involved to make bagels (they’re EASY).

Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough.

The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!

Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! Add a dollop of cream cheese on top, and you’ve got yourself some bakery shop style jalapeño cheddar bagels that can’t be beat!

They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!

Offering you a homemade jalapeño cheddar bagel to eat!
Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!

Jalapeño Cheddar Bagels on a wire rack, ready to eat.

Hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are pretty easy to make, and taste wonderful!  You won’t regret it!

Other Bagel Recipes On This Blog

If you enjoy making homemade bagels, then be sure to check out the other bagel recipes I have on this blog. 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 signatureRecipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

Jalapeño Cheddar Bagels
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
 
Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!
Category: Bread/Breakfast
Cuisine: American
Keyword: jalapeno cheddar bagels
Servings: 8 bagels
Calories Per Serving: 269 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 0.25 ounces active dry yeast (1 envelope)
  • 2 Tablespoons granulated sugar
  • cups warm water , divided
  • cups all-purpose flour
  • teaspoons salt
  • 3 medium jalapeño peppers , de-seeded and diced
  • 4 ounces sharp cheddar cheese , grated, divided
Instructions
  1. In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!
Nutrition Facts
Jalapeño Cheddar Bagels
Amount Per Serving (1 bagel)
Calories 269 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 525mg23%
Potassium 85mg2%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 3g3%
Protein 9g18%
Vitamin A 200IU4%
Vitamin C 6.2mg8%
Calcium 110mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think... pass the cream cheese!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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.

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 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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

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.

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 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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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".

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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!

 

Save

Save

Save

Save

Save

Save

Save

Save

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.

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 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!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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!
Instagram:
jbatthegratefulgirlcooks

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.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save