Category: Breakfast


Feb
2021

Egg In A Basket

categories: Breakfast
31 Shares
Pin31
Share
Tweet
Yum
Email

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!
Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Have you ever heard of making an egg in a basket? It can also be called egg in a nest, egg in a hole, toad in a hole, etc. and it’s a fun way to serve an egg and toast in a cute little “package”.

Several well-known family restaurants have served this dish over the years (including Cracker Barrel). Today I want to show you how to make an egg in a basket for yourself or someone you love.

It’s so easy and basic to make and folks have been making eggs this way for YEARS (plus it seems like everyone has their own name for it).

Typically, I use a thick slice of sourdough bread because it always holds up really well, but you should simply use whatever type of bread you enjoy.

I finally took photos of the cooking process for this simple dish to share here on my blog. The “recipe” can be easily doubled or tripled for as many servings as you need!  Here’s how to make this fun breakfast dish:

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

How To Make An Egg In A Basket

Butter one side of a slice of sourdough bread, (reserve a little bit of butter to add to your skillet later).

Use a 2¼” biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of the buttered bread.

A jar or jar lid is used to cut out a circle in buttered bread.A hole has been made in the slice of sourdough bread.

Heat a skillet (or a griddle) on medium heat. Place the slice of bread (and the round cut out) BUTTER SIDE DOWN in the hot skillet.

Cook both pieces for about 2 minutes OR until the bottom side starts to turn golden brown in color. Place the reserved tiny bit of butter into the hole in the bread and let it melt.

Buttered bread and circle are cooked butter side down until browned.

Cooking The Egg In A Basket

As soon as the butter has melted, carefully crack an egg into the hole, being careful to not break the yolk. Lightly salt and pepper the egg, to suit your taste.

Cook the egg in a basket for 1-2 more minutes (I usually do 2 minutes), until the egg begins to set and solidify in the bread.

Carefully turn the bread and egg over to the other side, (trying to not splash egg white all over the place!) or break the yolk.

Be gentle and patient and you can do it! Flip over the little toasted bread round at the same time, too!

Butter is added to hole in bread, then an egg is cracked into hole.After cooking for a couple minutes, the egg in a basket is flipped to other side.

Continue to cook the egg for another minute, or until it reaches your desired “done-ness”. Transfer the egg in a basket to a serving plate.

You can garnish the egg in a basket with chopped parsley, crumbled cooked bacon or chives if you want (but that’s optional).

Serve the little toasted round of bread on the side, and enjoy this scrumptious breakfast with some fresh fruit, and sausage or bacon. YUM!

The finished egg in a basket is sprinkled with parsley and served.

I hope you and those you love will enjoy this breakfast dish. It’s a cute and different way to serve up a traditional egg and toast breakfast!

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

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wide variety of breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

 

0 from 0 votes
PRINT
Egg In A Basket
Prep Time
2 mins
Cook Time
6 mins
Total Time
8 mins
 

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Category: Breakfast
Cuisine: American
Keyword: egg in a basket
Servings: 1
Calories Per Serving: 175 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 thick slice sourdough bread
  • 1 Tablespoon butter divided use
  • 1 large egg
  • salt and pepper, to taste
  • chopped parsley or chives to garnish (OPTIONAL)
US Customary - Metric
Instructions

  1. Butter one side of a slice of sourdough bread, (reserving a little bit of butter for later). Use a 2¼" biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

  2. Heat a skillet or griddle on medium heat. Place bread (and round cut out) BUTTER SIDE DOWN in hot skillet. Cook for about 2 minutes, or just until the bottom side begins to turn golden brown. Place reserved bit of butter into the hole. Once butter melts, carefully crack an egg into the hole, being careful to not break yolk. Lightly salt and pepper egg. Cook 1-2 minutes (I usually do 2 minutes), until egg begins to set/solidify in the bread. Carefully turn bread to the other side, (trying to not splash egg white all over or break the yolk). Flip over toasted bread round at the same time.

  3. Continue to cook egg for another minute, or until it reaches desired "done-ness". Transfer the egg in a basket and toasted bread round to a serving plate; garnish with chopped parsley or chives, if desired. Serve, and enjoy!

Nutrition Facts
Egg In A Basket
Amount Per Serving (1 g)
Calories 175 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 216mg72%
Sodium 176mg8%
Potassium 74mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 620IU12%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!  Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!


Feb
2021

Maple Nut Oatmeal

categories: Breakfast
37 Shares
Pin37
Share
Tweet
Yum
Email

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy! 
Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans.  Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often.

The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY!

Filled with fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

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

How To Make Maple Nut Oatmeal

Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

Oats are added to heated milk in saucepan.

Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

Butter and salt are added to the oats and milk in saucepan.Oatmeal is cooked for 5 minutes, letting milk being absorbed.

Add The Good Stuff!

When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls. 

Maple syrup, raisins, nuts, apple and cinnamon are added to oatmeal.All ingredients have been mixed into the maple nut oatmeal, and it's ready to serve.

Serving Maple Nut Oatmeal

To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick).

Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional but recommended).

Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

A serving of maple nut oatmeal is served hot, sprinkled with brown sugar.

Any leftover oatmeal can be stored in an airtight container for 2-3 days and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture.

This recipe can be easily doubled in case you have a larger family or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go! 

Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day and come back soon!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located in the MENU at the top of the page. I have quite a nice variety of breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Author's signature

Original recipe source: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Maple Nut Oatmeal
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

Category: Breakfast
Cuisine: American
Keyword: maple nut oatmeal
Servings: 4
Calories Per Serving: 244 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1¾ cup milk (I used 1%)
  • 1 cup old-fashioned rolled oats
  • 1½ teaspoons butter
  • 1 pinch salt
  • ½ cup unpeeled apple, chopped
  • ¼ cup walnuts or pecans (chopped)
  • ¼ cup raisins
  • ⅛ cup real maple syrup
  • ¼ teaspoon ground cinnamon
OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup
    US Customary - Metric
    Instructions

    1. Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.

    2. When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.

    3. Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

    Nutrition Facts
    Maple Nut Oatmeal
    Amount Per Serving (1 (1/4 of total))
    Calories 244 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Cholesterol 9mg3%
    Sodium 73mg3%
    Potassium 375mg11%
    Carbohydrates 36g12%
    Fiber 4g17%
    Sugar 13g14%
    Protein 8g16%
    Vitamin A 249IU5%
    Vitamin C 1mg1%
    Calcium 160mg16%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!


    Dec
    2020

    Chocolate Chip Banana Bread

    categories: Breads, Breakfast
    19 Shares
    Pin19
    Share
    Tweet
    Yum
    Email

    Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9×5 loaves, perfect for gift-giving or snacking.
    Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

    Do you enjoy banana bread? We sure do! Years ago I made some simple tweaks to my mom’s recipe for banana nut bread, and started making golden brown loaves of moist, chocolate chip banana bread (filled with chocolate chips and without the nuts). How can you go wrong by adding chocolate to just about anything? Not sure it’s possible.

    Anyways, this simple recipe was born from her recipe. The recipe makes two big loaves of this delicious, moist bread. It hardly takes any time at all to whip up the batter, and then all that is left to do is pop ’em in the oven, and wait for them to be done. Easy Peasy! Here’s how to make this yummy bread, which can be a snack or a breakfast treat. We like to eat our slices warm, with a dab of soft butter on them. YUM. Here’s how to make this bread:

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

    Make The Batter

    Making the batter is simple. Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in the chocolate chips, reserving some (1/4 cup) to add to the top of the loaves before baking. These are the “dry ingredients”.

    Dry ingredients are sifted, together then chocolate chips are added.

    In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. You will want to use bananas that have brown spots all over the peels (very ripe), because they will be the sweetest, which is perfect for this bread. These are your “wet ingredients”.

    Once combined, pour the “wet ingredients” into the bowl with the “dry ingredients”, and stir well, only until all the ingredients are combined. Do not over-mix the batter.

    Mashed bananas, eggs, oil, and lemon juice are combined in bowl.The wet ingredients are poured into the bowl of dry ingredients.The banana bread batter is stirred only until ingredients are combined.

    Bake The Chocolate Chip Banana Bread 

    Now it’s time to bake the chocolate chip banana bread. Spray two 9×5″ loaf pans with non-stick baking spray (bottom and sides). Evenly divide the batter between the two pans. Sprinkle the reserved 1/4 cup of chocolate chips over the top of the bread batter.

    Place the loaves on the middle rack in a preheated 350°F oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking the bread at 50 minutes, then again, until done. The chocolate chip banana bread should be golden brown on top. Let the loaves cool for 10-15 minutes (in the pan) on a wire rack, before attempting to remove them from the pans.

    Chocolate chip banana bread batter is divided into two loaf pans for baking.Two loaves of chocolate chip banana bread cool on wire racks after baking.

    Time To Eat!

    Once the loaves have cooled, run a butter knife around the edges of the pan. Place a platter on top of a loaf, and holding both the platter and the loaf pan… invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!).

    Slice and serve. Each loaf should give you about 8 slices of this delicious bread. It is delicious slightly warmed, with butter, too! YUM.
    NOTE: This bread also freezes very well, if wrapped well, in plastic wrap and aluminum foil.

    A view of the inside of the bread, once sliced. Lots of chocolate chips.A slice of the chocolate chip banana bread, sliced and ready to eat.

    I hope you enjoy this yummy chocolate chip banana bread. It has been a favorite in our home for many, many years! Thank you for stopping by, and I sincerely hope you will come back soon. Have a wonderful day.

    Looking For More “Sweet” Bread Loaf Recipes?

    You can find all of my sweetened bread loaf recipes in the Recipe Index, located at the top of the page. I have quite a few recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

    0 from 0 votes
    PRINT
    Chocolate Chip Banana Bread
    Prep Time
    10 mins
    Cook Time
    55 mins
    Total Time
    1 hr 5 mins
     

    Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

    Category: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: chocolate chip banana bread
    Servings: 16 (2 loaves)
    Calories Per Serving: 386 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 cups all purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1½ teaspoons salt
    • 1 cup granulated sugar
    • 2 cups semi-sweet chocolate chips , divided
    • 2 large eggs , slightly beaten
    • ½ cup vegetable oil
    • 2 cups mashed VERY RIPE bananas (approx. 4 med. bananas)
    • 2 Tablespoons lemon juice (fresh)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Grease or spray two 9x5 loaf pans with non-stick baking spray.

    2. Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in chocolate chips (reserving 1/4 cup) to add to the top of loaves before baking.

    3. In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. Once combined, pour it into bowl with the "dry ingredients". Stir well, only until all ingredients are incorporated. Don't over-mix batter.

    4. Evenly divide batter between pans. Sprinkle reserved 1/4 cup chocolate chips over the top. Place loaves on the middle rack of oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking bread at 50 minutes, then again, until done/golden brown on top. Let loaves cool 10-15 minutes (in the pan) on a wire rack, before attempting to remove from pans.

    5. Once cooled, run a butter knife around edges of pan. Place a platter on top of a loaf, and holding both the platter and the pan, invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!). Slice and serve. Each loaf should yield 8 slices. Enjoy!

    Recipe Notes

    If making mini-loaves, you will probably get 5-6 mini-loaves. These should be baked between 30-35 minutes.

    Nutrition Facts
    Chocolate Chip Banana Bread
    Amount Per Serving (1 slice)
    Calories 386 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 11g69%
    Cholesterol 25mg8%
    Sodium 299mg13%
    Potassium 371mg11%
    Carbohydrates 55g18%
    Fiber 3g13%
    Sugar 24g27%
    Protein 6g12%
    Vitamin A 63IU1%
    Vitamin C 3mg4%
    Calcium 67mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.


    Dec
    2020

    Crispy Homemade Hash Browns

    categories: Breakfast, Side Dishes, Vegetable Dishes
    63 Shares
    Pin63
    Share
    Tweet
    Yum
    Email

    It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
    It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

    Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often.

    Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER, there is nothing like a big hearty breakfast on the weekends!

    These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years and finally took photos so I could share the recipe with you on my blog!

    Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

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

    Prepare The Potatoes

    When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos.

    It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

    Peel the potatoes and use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture.

    Cover the shredded potatoes with several more paper towels and press firmly to remove as much moisture from the potatoes as possible, which helps create crispy hash browns.

    The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

    Potatoes are peeled, then grated onto paper towels.Paper towels are used to press into the grated potatoes to absorb excess moisture.

    Time To Cook Crispy Homemade Hash Browns!

    Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet.

    TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

    Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer.

    Season the potatoes with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

    Butter is melted into vegetable oil in large skillet.The hash browns are placed in hot skillet and seasoned.

    Flip And Continue Cooking

    Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

    Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula.

    Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

    The crispy homemade hash browns are cooked, then flipped to cook other side.Seasoned crispy hash browns are fully cooked and ready to serve.

    Time To EAT!

    Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible.  Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

    We enjoyed the hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

    Crispy homemade hash browns, served with scrambled eggs, ham, and toast.

    I hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too!

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

    Looking For More BREAKFAST RECIPES?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious breakfast recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    5 from 1 vote
    PRINT
    Crispy Homemade Hash Browns
    Prep Time
    5 mins
    Cook Time
    8 mins
    Total Time
    13 mins
     

    It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

    Category: Breakfast
    Cuisine: American
    Keyword: crispy homemade hash browns
    Servings: 2
    Calories Per Serving: 367 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 2 Tablespoons vegetable oil
    • 3 medium Yukon gold potatoes (or red) , peeled and grated
    • ½ teaspoon salt/pepper (each) plus more, to taste if desired
    • 1 pinch garlic powder
    US Customary - Metric
    Instructions

    1. Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.

    2. Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.

    3. Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

    Nutrition Facts
    Crispy Homemade Hash Browns
    Amount Per Serving (1 g)
    Calories 367 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 15g94%
    Cholesterol 15mg5%
    Sodium 647mg28%
    Potassium 1074mg31%
    Carbohydrates 45g15%
    Fiber 6g25%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 175IU4%
    Vitamin C 50mg61%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!


    Nov
    2020

    Rum Raisin Muffins

    categories: Breakfast, Muffins
    62 Shares
    Pin62
    Share
    Tweet
    Yum
    Email

    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

    I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. It sounded intriguing, so I made them for us to enjoy for the first time.

    This recipe has a very basic brown sugar batter and has lots of rum-marinated raisins inside. We really liked them! They are not overly sweet and don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin.

    Rum raisin muffins are perfect for a quick breakfast or snack, and you will be surprised at how easy to make they are. Here’s how:

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

    Do You REALLY Soak The Raisins In Rum?

    Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind.

    You can use light rum, dark rum, or coconut rum, whatever type you have access to. The raisins will take an hour to soak, so because of that, plan ahead!

    Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated.

    Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.

    Raisins are soaked in rum before adding to muffin batter.

    Prepare The Muffin Batter

    Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12-cup muffin pan. Now let’s make the batter! It’s a cinch.

    Sift all-purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.

    Brown sugar is stirred into sifted flour, baking powder and salt.

    Place two eggs in a separate bowl and whisk them lightly. Add the oil and milk and whisk these wet ingredients together until fully combined.

    Milk is added to beaten eggs and oil in large bowl.Wet ingredients are whisked together before adding to dry ingredients.

    Finish The Batter

    Hollow out a “well” in the middle of the bowl of dry ingredients and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix.

    Wet ingredients and rum-soaked raisins are added to dry ingredients.

    Stir the ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.

    The batter for the rum raisin muffins is ready to use.

    Bake The Rum Raisin Muffins

    Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.

    Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done.

    Paper-lined muffin cups are filled with the muffin batter.

    The finished muffins will have risen considerably, and they should be nicely browned. Remove the muffin pan from the hot oven.

    Let the rum raisin muffins cool (still in the pan) for about 5 minutes, then transfer them to onto a wire rack to let them finish cooling.

    After baking, the rum raisin muffins are nicely browned on top.

    Time To Eat!

    The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are.

    These rum raisin muffins are filled with plump, chewy raisins, and truly taste wonderful. I really hope you and those you love will enjoy them.

    Each of the rum raisin muffins is full of rum-soaked raisins!

    I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t finish them all, pop a few into re-sealable freezer bags and put them in the freezer to enjoy at a later date.

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

    Looking For More MUFFIN Recipes?

    You can find ALL of my yummy recipes in the Recipe Index, which is located at the top of the page. I have lots of muffin recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Paragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Rum Raisin Muffins
    Prep Time
    10 mins
    Cook Time
    18 mins
    Marinating Time For Raisins (inactive)
    1 hr
    Total Time
    1 hr 28 mins
     

    Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: rum raisin muffins
    Servings: 12 muffins
    Calories Per Serving: 255 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ cups raisins
    • 3 Tablespoons rum white, dark or coconut
    • 2 cups all purpose flour
    • 1 Tablespoon baking powder
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon salt
    • ½ cup dark brown sugar* * a HEAPING, packed ½ cup
    • 2 large eggs
    • 1 cup milk* * a SCANT cup of milk
    • 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
    US Customary - Metric
    Instructions

    1. Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.

    2. Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.

    3. Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.

    4. Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.

    5. Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!

    Recipe Notes

    Caloric calculation made utilizing vegetable oil in recipe.

    Nutrition Facts
    Rum Raisin Muffins
    Amount Per Serving (1 muffin)
    Calories 255 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 6g38%
    Cholesterol 32mg11%
    Sodium 54mg2%
    Potassium 326mg9%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 10g11%
    Protein 4g8%
    Vitamin A 84IU2%
    Vitamin C 1mg1%
    Calcium 88mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards! Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.


    Nov
    2020

    Cranberry Orange Bread

    categories: Breads, Breakfast, Holidays!
    22 Shares
    Pin22
    Share
    Tweet
    Yum
    Email

    Make a large, delicious loaf of Cranberry Orange Bread! You’ll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

    Do you like the flavor combination of cranberries and oranges? I sure do! In the past I’ve posted recipes here using cranberry-orange flavor palettes for cake, scones, and muffins.

    I’ve even used the cranberry-orange combo for salads, Israeli couscous, bagels, sauce and cookies, but realized I’ve never posted my tried and true recipe for simple, easy cranberry orange BREAD. No glazes, icings, etc. to complicate it… just sweet, delicious cranberry orange bread. YUMMO.

    This recipe is SO EASY to make! The prep time is very minimal, and then into a hot oven a pan full of batter goes, only to re-appear as a golden loaf of amazing tasting bread!

    Cranberry Orange Bread is a yummy treat you will enjoy for breakfast, snacking, OR giving lovingly to a dear friend or family member over the holidays! Here’s how easy it is to make:

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

    Prepare The  Batter

    Before beginning, preheat your oven to 350°F. Whisk (or stir) together flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl, until combined.

    Add one egg (lightly beaten), orange juice, orange zest, and vegetable shortening to the flour mixture. 

    The dry ingredients are whisked together in a large bowl until combined.Egg, orange juice, orange zest and shortening are added to dry ingredients.

    Use an electric mixer to fully combine these ingredients together, then remove the beaters.

    Once mixed, STIR in finely chopped cranberries and nuts (walnuts or pecans). Stir only until all ingredients have been incorporated into the batter.

    Wet and dry ingredients are mixed together to form batter for the bread.Finely chopped cranberries and pecans are added to the bread batter.After stirring, the cranberry orange bread batter is ready for a baking pan.

    Bake The Cranberry Orange Bread

    Now that the batter for the cranberry orange bread is ready, it’s time to bake! Grease or spray the bottom only of a 9×5 inch bread pan.

    Transfer the batter into the prepared bread pan, evenly distributing the batter. Place the pan on the middle rack of a preheated oven.

    Time to bake the cranberry orange bread.

    Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of the loaf comes out clean.

    Oven temperatures tend to vary quite a bit, so I recommend checking the bread at the 50 minute mark, just to make sure you don’t over-cook it.

    Removing The Bread From The Pan

    When done, the top should be beautiful and golden brown, and a toothpick will come out CLEAN. Transfer the pan to a wire rack, and let cool for about 10 minutes, before attempting to remove it from the pan.

    After it cools, gently slide a butter knife around the edges of the bread to loosen it from the pan.

    Place a platter on top of the bread pan. Quickly turn the loaf upside down, and tap on the bottom of the pan until the bread releases. If it doesn’t immediately release, turn it back over, re-do the sides with the butter knife, and let it cool a few more minutes.

    Carefully place the loaf back onto a wire rack to finish cooling after removing it from the pan.

    When done, the cranberry orange bread is golden brown on top.A side view of the finished loaf of bread while cooling on wire rack.

    Cool, Slice, And Eat!

    Let the cranberry orange bread cool for a while before slicing. This will ensure a nicely cut slice! You can eat the bread warm with a dab of butter if desired. We enjoy this bread the most when served at room temperature, but it’s most certainly YOUR choice.

    However you choose to eat it, warm or at room temperature… it really is delicious! The cranberry orange flavor is wonderful, and I am confident you will like it! This bread also freezes nicely, if it is wrapped very well!

    Two slices of cranberry orange bread and remaining loaf on a white plate.

    Thank you so much for stopping by. I am grateful you took some of your precious time and spent it here. Hopefully you will have the opportunity to try this delicious bread for yourself, or can make a loaf for someone you love.

    Thank you for stopping by, and please come back again soon for more family-friendly recipes! Take care, may God bless you, and have a great day.

    Looking For More “SWEET” BREAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few “sweet” bread recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signatureOriginal recipe source: unknown (written on an index card I’ve had for over 30 years)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Cranberry Orange Bread
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     

    Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

    Category: Bread/Breakfast, Snack
    Cuisine: American
    Keyword: cranberry orange bread
    Servings: 9
    Calories Per Serving: 278 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • 1 cup granulated sugar
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • ¾ cup orange juice
    • 1 large egg , lightly beaten
    • 2 Tablespoons vegetable shortening
    • 1 Tablespoon orange zest , finely grated orange peel
    • 1 cup cranberries , finely chopped
    • ½ cup walnuts or pecans , finely chopped
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Grease or spray the bottom only of a 9x5 inch bread pan.

    2. Whisk (or stir) flour, sugar, baking powder, salt and baking soda in a large bowl, until combined. Add egg (lightly beaten), orange juice, orange zest, and vegetable shortening to flour mixture. Use an electric mixer to mix ingredients together. STIR in cranberries and nuts. Stir only until all ingredients have been incorporated into batter. Transfer batter into prepared pan, evenly distributing batter. Place pan on middle rack in preheated oven.

    3. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of loaf comes out clean. I recommend checking the bread at 50 minutes, to make sure you don't over-cook it.

    4. When done, the top should be golden brown, and a toothpick has come out CLEAN. Transfer pan to a wire rack; let cool for 10 minutes, before attempting to remove bread from pan. After it cools, slide a butter knife around edges of the bread to loosen it from pan. Place a platter on top of the bread pan. Holding both platter and bread pan carefully turn loaf upside down; tap on bottom of pan until bread releases. If it doesn't immediately release, turn it back over, re-do sides with butter knife, and let cool 3-4 more minutes. Carefully place loaf on wire rack to finish cooling after removing it from pan. Let cool, slice and enjoy warm, or at room temperature.

    Recipe Notes

    Caloric calculation made using pecans.

    Nutrition Facts
    Cranberry Orange Bread
    Amount Per Serving (1 g)
    Calories 278 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Cholesterol 21mg7%
    Sodium 329mg14%
    Potassium 184mg5%
    Carbohydrates 48g16%
    Fiber 2g8%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 78IU2%
    Vitamin C 13mg16%
    Calcium 45mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

     

     


    Jul
    2020

    Mini Dutch Babies

    categories: Breakfast
    35 Shares
    Pin34
    Share
    Tweet
    Yum1
    Email

    Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!
    Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

    Looking for a FUN way to serve breakfast or brunch? You’ve gotta try these yummy mini Dutch babies! Set out a platter of them, along with a variety of colorful and yummy toppings, and you will be amazed how crazy everyone goes for them!

    The topping possibilities are endless, and these little Dutch babies are ridiculously EASY to make – this will be a popular breakfast or brunch… guaranteed! Here’s how to make them for those you love (a printable recipe card is also available at the bottom of this post):

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

    Lots Of Toppings Make This A Great Breakfast!

    Before you begin preparing and cooking the mini Dutch babies, it’s a good idea to get all your toppings ready to go. That way, when they come out of the oven, you are ready to roll! When you offer a variety of toppings, it makes this a FUN and easy breakfast bar!

    Our mini Dutch babies were served with the options shown below: Maple syrup, whipped cream, sliced fresh strawberries, apple pie filling, blueberry pie filling, lemon wedges and sifted powdered sugar. Each of these really compliment the Dutch babies with added color and flavor!  My all-time favorite way to enjoy them is to squeeze fresh lemon juice onto the Dutch baby, and then sift powdered sugar over the top. YUM!

    Strawberries, apple pie & blueberry fillings, lemon, powders sugar, whipped cream and syrup ready for Dutch babies.

    Prepare The Batter

    The batter is super easy to prepare using a blender. The ingredients are milk, eggs, flour, salt, vanilla extract, orange zest (optional but good), and butter. Place all the ingredients EXCEPT FOR THE BUTTER into a blender. Cover and blend on medium-high speed for about a minute. Scrape down the sides of the blender and make sure any flour “clumps” are incorporated/blended into the batter.

    The batter is made using flour, eggs, vanilla, butter, salt and milk.All batter ingredients (except butter) are mixed in a blender.

    Melt the butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle that melted butter in, because that helps to “temper” the raw eggs in the batter, instead of scrambling them!

    Melted butter is streamed into the batter, a bit at a time.

    Bake The Mini Dutch Babies

    Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Carefully pour the batter (evenly  divided) into the muffin tin(s). I pour the batter straight from the blender, for convenience. The muffin cups should be filled halfway with batter. 

    NOTE: This recipe makes approximately 18 mini Dutch babies. If you only have one  (12 cup) muffin tin, simply repeat the process with the 2nd batch, using up the rest of the batter.

    Mini Dutch babies are baked in standard sized muffin tins.

    Bake the mini Dutch babies in a preheated 400°F oven for 15 minutes, or until they are lightly browned and are puffy on the top.  Remove the muffin tin from the oven and place on a wire rack.

    As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which will naturally form a small “crater” in the middle. That is PERFECTLY done, because the crater will hold the various toppings you serve with these little treats.

    Once removed from oven, the mini Dutch babies will create their own crater in the middle.

    Time To Serve The Mini Dutch Babies!

    Once the “craters” have formed, it’s time to serve these delicious and colorful little treats. Lift each mini Dutch baby out of the muffin tin, and place a few warm ones on each plate. Let your family or friends then choose the toppings they want for each one. Aren’t they CUTE?

    To serve, fill the mini Dutch babies with favorite fruit toppings.Top each one with sifted powdered sugar, whipped cream or maple syrup.

    This is such a fun, EASY breakfast or brunch, and your family or guests will enjoy choosing the toppings to enjoy on their yummy breakfast treats. I hope you have the opportunity to make and enjoy mini Dutch babies soon. They’re delicious!

    Thanks for stopping by, and I trust you will have a fantastic day. There is a complete, printable recipe card at the bottom of this post, if you decide you would like to try this recipe. Enjoy!

    Looking For More BREAKFAST Ideas?

    You can find all of my breakfast recipes, from egg dishes, smoothies, pancakes, muffins, scones, etc. in the Recipe Index, located at the top of the page. 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 so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Original recipe source: Laura Powell, at https://www.realmomkitchen.com/mini-german-pancakes/

    0 from 0 votes
    PRINT
    Mini Dutch Babies
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!

    Category: Breakfast, Brunch
    Cuisine: All Cuisines, American
    Keyword: mini Dutch babies
    Servings: 18 (approx.)
    Calories Per Serving: 78 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup milk , I use 1%
    • 6 large eggs
    • 1 cup all purpose flour
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated orange zest , optional, but good!
    • ¼ cup butter , melted (= 4 Tablespoons or ½ stick)
    US Customary - Metric
    Instructions

    1. TIP: Before you begin preparing and cooking the mini Dutch babies, it's a good idea to get all your toppings ready to go. See optional toppings below.

    Make The Mini Dutch Babies:

    1. Place milk, eggs, flour, salt, vanilla, and orange zest in blender. **Do NOT add butter yet. Cover and blend on medium-high speed for about a minute. Scrape down sides of blender and make sure any flour "clumps" are incorporated/blended into batter.

    2. Melt butter, let it cool for a minute, and then SLOWLY drizzle it into the top of the blender while it is running on low speed. You need to slowly drizzle melted butter in, because it helps "temper" the raw eggs in the batter, instead of scrambling them!

    3. Preheat oven to 400°F.  Grease each muffin cup well (bottom and sides) with non-stick spray, butter or oil. Pour batter (evenly  divided) into muffin tin(s), filling each muffin cup half full.  Bake for 15 minutes, or until puffy on top and golden brown. Transfer pan to a wire rack. **As the Dutch babies cool slightly, the puffy top will collapse (as air dissipates), which forms a small "crater" in the middle.

    4. Remove Dutch babies from muffin tin(s), and serve warm, along with your favorite toppings!

    Recipe Notes

    Optional Toppings: (not included in caloric calculation) - blueberry or apple pie filling, strawberries, maple syrup, whipped cream, lemon wedges and sifted powdered sugar.

    Nutrition Facts
    Mini Dutch Babies
    Amount Per Serving (1 g)
    Calories 78 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Cholesterol 69mg23%
    Sodium 117mg5%
    Potassium 50mg1%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 194IU4%
    Calcium 28mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mini Dutch Babies are simple to make, and will be a hit at any breakfast or brunch. Mix in blender, bake, then top with fruit fillings or maple syrup!


    Jul
    2020

    Fresh Strawberry Muffins

    categories: Breakfast, Muffins
    26 Shares
    Pin26
    Share
    Tweet
    Yum
    Email

    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

    We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!

    I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

    Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.

    I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)! 

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

    Use FRESH Strawberries

    This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!

    Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

    This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.

    Here’s how to make fresh strawberry muffins.

    Fresh strawberries from our garden will be added to muffin batter.

    Make The Muffin Batter

    Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.

    Add a large egg and then continue mixing these ingredients until they have been fully combined.

    Butter and sugar are creamed using a mixer, and then an egg is added to batter.The batter is fully mixed together before adding dry ingredients and milk.

    In a medium bowl, sift together all-purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.

    Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter and blend.

    Dry ingredients (flour, baking powder, salt) are slowly added to muffin batter in batches..Milk is added to muffin batter in batches (alternating with dry ingredients).

    Add Strawberries – GENTLY!

    Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

    By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink) or possibly looking like a murder scene. Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

    Chopped fresh strawberries are added to the bowl of muffin batter.The fresh strawberries are GENTLY mixed into the muffin batter.

    Preparing Fresh Strawberry Muffins For Baking

    This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.

    TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!

    Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

    In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.

    Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

    Batter is placed into greased paper liners in muffin tin.A cinnamon sugar mixture is sprinkled over top of fresh strawberry muffins before baking.

    Ready For The Oven

    Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.

    Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins at the 20-minute mark.

    TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

    You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.

    The muffins will be a light golden brown in color. Remove the pan from the oven and let the muffins rest (still in the pan) for 2-3 minutes.

    Baked fresh strawberry muffins, hot from the oven.

    The Fresh Strawberry Muffins Are Ready To Eat!

    Transfer the fresh strawberry muffins to a wire rack and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.

    The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!

    The strawberry muffins cooling on a wire rack.One of the fresh strawberry muffins, cut in half, buttered, and ready to eat!

    I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.

    Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

    Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

    Looking For More MUFFIN Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page, I have quite a few muffin recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Fresh Strawberry Muffins
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: fresh strawberry muffins
    Servings: 12 muffins
    Calories Per Serving: 214 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter , softened
    • ¾ cup granulated sugar
    • 1 large egg
    • 2 cups all purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • ½ cup milk
    • ¾ teaspoon vanilla extract
    • 1½ cups chopped fresh strawberries
    • 1 Tablespoon granulated sugar (for topping)
    • ¾ teaspoon ground cinnamon (for topping)
    US Customary - Metric
    Instructions

    1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

    2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

    3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

    4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

    5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

    Nutrition Facts
    Fresh Strawberry Muffins
    Amount Per Serving (1 muffin)
    Calories 214 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Cholesterol 36mg12%
    Sodium 176mg8%
    Potassium 138mg4%
    Carbohydrates 32g11%
    Fiber 1g4%
    Sugar 15g17%
    Protein 3g6%
    Vitamin A 278IU6%
    Vitamin C 11mg13%
    Calcium 53mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.


    Jun
    2020

    Coconut Pineapple Smoothie

    categories: Beverages, Breakfast
    41 Shares
    Pin41
    Share
    Tweet
    Yum
    Email

    Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).
    Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

    Well, well, well… Summer is almost here! I don’t know about you, but when it’s hot outside, I enjoy a cold fruit smoothie for breakfast or a snack.  Thick, cold and creamy, and full of flavor, this coconut pineapple smoothie with only 4 ingredients is a personal favorite of mine!

    One of the other COOL things about this smoothie is that it can also be FROZEN, to enjoy later in the day as a frozen (like ice cream) treat. YUMMO. You can read about that further down in this post.  Here’s how to make this delicious smoothie:

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

    What’s IN This Smoothie?

    This coconut pineapple smoothie only has 4 basic ingredients, plus an optional garnish. They are frozen pineapple chunks, a frozen banana, coconut-flavored Greek yogurt, and milk.

    I love to use refrigerated coconut milk (not the canned kind), but any milk that you enjoy or have on hand will do the trick.

    Ingredients for the smoothie are yogurt, pineapple, banana and milk.

    Let’s Get This Blending Party Started

    Making the smoothie is a cinch. We ALL KNOW it is not rocket science to make a smoothie, but here’s what ya need to do. Pour the milk into a blender.

    Add the frozen pineapple chunks, coconut yogurt and banana (peeled and still frozen). By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink a bit).

    Mix on high speed (pulsing if needed), until the mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine.

    This usually takes only 1-2 minutes. Once fully blended, your coconut pineapple smoothie is ready to serve.

    All four ingredients are placed in a blender, and mixed until smooth.Once the ingredients are fully blended, the coconut pineapple smoothie is ready.

    Ready To Serve The Coconut Pineapple Smoothie!

    The recipe will make enough for two medium sized servings, but if you’re really hungry, then by all means go for it, and make it one huge smoothie!

    It will be really cold, due to the addition of the frozen pineapple and banana.

    Here is a coconut pineapple smoothie, served with a straw.

    One of my FAVORITE ways to enjoy this smoothie is to add a small pinch of ground cinnamon to the top of the drink before serving.

    I love the little hint of cinnamon flavor. This is absolutely optional, but I highly recommend it, because it looks good and tastes good.

    The coconut pineapple smoothie has a sprinkle of ground cinnamon on top for garnish.

    You Can Freeze The Coconut Pineapple Smoothie, Too!

    Another way I enjoy this, is to only drink half of the finished smoothie. Then I take the other serving and place it in a sealed freezer-safe container and place it in the freezer for 1 hour or more. This will become an amazing afternoon snack!

    Once it has frozen most of the way through, remove it from the freezer, grab a spoon and dig in. It will “feel” like you are eating coconut pineapple ice cream.

    When partially frozen, it will have the texture of thick frozen yogurt. Leave it in the freezer longer than a couple hours, and it will become very firm, so you need to let it sit out for 10 minutes or so to soften it up before scooping.

    Freezing a portion of the smoothie is a great way to enjoy it in another form, like ice cream You can also freeze it for another day, then let it defrost to drinking consistency, and enjoy round #2 of the smoothie as a beverage.

    The smoothie can also be frozen to be eaten later like ice cream.After freezing for an hour, the smoothie "ice cream" is ready to scoop and enjoy!

    I hope you enjoy this delicious fruit smoothie recipe, perfect for any time of the day, or any time of the year!

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

    Looking For More SMOOTHIE Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Coconut Pineapple Smoothie
    Prep Time
    3 mins
    Cook Time
    0 mins
    Total Time
    3 mins
     

    Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

    Category: Beverage, Breakfast, Snack
    Cuisine: All Cuisines
    Keyword: coconut pineapple smoothie
    Servings: 2
    Calories Per Serving: 150 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 5.3 ounces Coconut Greek yogurt (Oikos Triple Threat)
    • ½ cup frozen pineapple chunks (do not thaw)
    • 1 medium frozen banana (do not thaw) , peeled and cut in chunks
    • ½ cup coconut milk or other milk , refrigerated (not canned)
    • 1 pinch ground cinnamon (for garnish-optional)
    US Customary - Metric
    Instructions

    1. Pour milk into blender. Add frozen pineapple chunks, coconut yogurt and frozen banana chunks. By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink).

    2. Mix on high speed (pulsing if needed), until mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine. Once fully blended, the coconut pineapple smoothie is ready to serve.

    3. Garnish each drink with a pinch of ground cinnamon, if desired. Enjoy!

    4. IF FREEZING: Place smoothie in covered, freezer-safe container. Freeze for 1-2 hours. If freezing longer than that, remove frozen smoothie from freezer about 10 minutes before eating to allow it to soften up a bit.

    Nutrition Facts
    Coconut Pineapple Smoothie
    Amount Per Serving (1 g)
    Calories 150 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Cholesterol 3mg1%
    Sodium 34mg1%
    Potassium 285mg8%
    Carbohydrates 30g10%
    Fiber 4g17%
    Sugar 20g22%
    Protein 8g16%
    Vitamin A 67IU1%
    Vitamin C 11mg13%
    Calcium 34mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).


    Jun
    2020

    Blueberry French Toast Cups

    categories: Air Fryer Recipes, Breakfast
    71 Shares
    Pin71
    Share
    Tweet
    Yum
    Email

    Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.
    Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

    If you enjoy the taste of French toast, then I am confident you will also enjoy these blueberry French toast cups! This version of the classic uses overnight-soaked bread cubes in an egg mixture (with lemon zest, maple syrup, cinnamon and vanilla).

    With this overnight refrigeration, the bread cubes really soak up some flavor before being cooked in an air fryer OR in a traditional oven. So… yes, you will need to make this recipe up the night BEFORE you want to enjoy it, but the prep time is minimal!

    Then, when you wake up the next morning, all you have to do is cook it! BOOM. A wonderful “mini” French toast breakfast for two awaits, filled with juicy blueberries, and served with your choice of powdered sugar and/or maple syrup.

    I created this dish after experimenting with (and being inspired by) my recipes for classic French toast and Blueberry and Cream-Cheese Stuffed French Toast. Then I adapted the recipe I came up with, to allow it to be cooked in an oven OR an air fryer.

    It turns out like a cute individual serving of French toast “casserole”, and it sure is yummy. Here’s how to make this dish for two:

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

    Preparing The Ingredients

    The first thing you will need to do is prepare the ingredients for their overnight “soak”. Generously butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, which is about 4½ wide by 2″ tall.

    Cut some (one to two day old- i.e. “stale”) French bread into bite-sized pieces, leaving the crusts ON the bread. Divide the cubes of bread between the 2 ramekins, and then evenly divide and add the fresh blueberries to each dish.

    IMPORTANT: The reason for using stale, or one or two day-old bread is that it has hardened somewhat, which will allow it to soak in an egg mixture overnight without it becoming so soggy (as with fresh bread) that it falls apart into MUSH.

    Day old french bread is cut into cubes for this recipe.Bread cubes and fresh blueberries are placed into well-buttered ramekins.

    Prepare The Egg Mixture

    In a medium bowl, place the eggs, vanilla, milk, maple syrup, cinnamon, and lemon zest. Whisk together (with fork or wire whisk) until well blended.

    Pour the egg mixture into the ramekins, evenly dividing between the two dishes. The mixture should come to almost the top of the ramekins.

    Eggs, milk, cinnamon, vanilla and maple syrup are mixed together for the batter.The egg mixture is poured over the blueberry french toast cups.

    Let Rest Overnight In Refrigerator

    Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You will want as many of the bread cubes covered with the liquid as possible.

    Cover the ramekins with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up a lot of the egg mixture overnight.

    Remove the ramekins from the fridge about 15 minutes to take some of the chill off before cooking. Remove plastic wrap, and press the bread cubes back down into any remaining liquid.

    The ramekins are covered then refrigerated overnight to soak up egg mixture.

    Cooking Blueberry French Toast Cups In An Air Fryer OR Oven

    Now you’re ready to cook the blueberry French toast cups! They can be cooked in an air fryer, or in a traditional oven. My photos reflect the air fryer version. Here is how to cook the French toast cups, using either method:

    To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both of the ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°A, and cook for 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

    IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on your blueberry French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

    To Cook In An Oven: Preheat oven to 375°F. Bake both of the ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

    Blueberry french toast cups are lightly browned after cooking in an air fryer.

    Serving Blueberry French Toast Cups

    Once the blueberry French toast cups are finished cooking (either method), transfer the ramekins to a wire rack to cool. Sift powdered sugar over the top of each ramekin before serving.

    We think they taste best when they have had time to cool a bit, and like to eat them while still warm, but not blazing hot!

    My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

    Then I place the French toast cup on a plate, and add maple syrup! YUMMO. Both ways to serve it are shown below.

    Powdered sugar is sifted over the top of the french toast cup before serving.The blueberry french toast cup (with syrup) has been removed from the ramekin.

    Here’s a peek at the inside of one of the blueberry French toast cups, before I devoured it. The inside was cooked all the way through, and there were an abundance of juicy, warm blueberries. This was a wonderful breakfast treat we both enjoyed.

    The inside of the french toast cup is filled with juicy blueberries!

    I hope you have the opportunity to try this recipe. All you have to remember is to prepare it the evening before you want to enjoy it.

    A little bit of pre-planning never hurts, and then all you have to do in the morning is cook it and enjoy it! Thanks for stopping by. Take care and have a wonderful day.

    Looking For More BREAKFAST Recipes?

    You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

     

    0 from 0 votes
    PRINT
    Blueberry French Toast Cups
    Prep Time
    5 mins
    Cook Time
    16 mins
    Total Time
    21 mins
     

    Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

    Category: Breakfast
    Cuisine: American
    Keyword: blueberry french toast cups
    Servings: 2
    Calories Per Serving: 431 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 teaspoons butter , softened (to butter ramekins)
    • 2 cups stale Italian bread , cut into bite sized cubes
    • 3 large eggs
    • 1 cup milk
    • 2 Tablespoons maple syrup , can substitute pancake syrup if necessary
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground cinnamon
    • ½ lemon (zest from) , only use the lemon zest
    • ½ cup fresh blueberries
    • powdered sugar and maple syrup , as desired for serving
    US Customary - Metric
    Instructions

    1. Generously butter bottom/sides of 2 oven-safe ramekins. Cut 1-2 day-old french bread into bite-sized pieces, leaving crusts ON. Divide bread cubes between 2 ramekins; then add blueberries.

    2. In a medium bowl, whisk eggs, vanilla, milk, maple syrup, cinnamon and lemon zest until mixed well. Pour egg mixture evenly into ramekins, dividing between both. Mixture should come to almost the top of dish. Use a spoon/fork to lightly press the bread cubes down into egg mixture to cover as much of the bread cubes as possible.

    3. Cover ramekins with plastic wrap. Chill in refrigerator overnight (at least 6 hours). Remove from fridge for 10-15 minutes before cooking, to take some chill off. Remove plastic wrap. Press bread cubes back down into any remaining liquid.

    4. To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes; reduce temperature to 250°F, Cook 3 more minutes, or until a toothpick inserted into the middle comes out free of "batter". They should be nicely browned on top.

      IMPORTANT: Since air fryer AND oven temps can vary, be sure to check on your French toast cups occasionally, so they do not undercook OR overcook.

      To Cook In An Oven: Preheat oven to 375°F. Bake both ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of "batter". The French toast cups should be nicely browned on top.

    5. Transfer ramekins to a wire rack to cool for 10-12 minutes. Sift powdered sugar over the top before serving. Serve with maple syrup, if desired.

    Recipe Notes

    NOTE: Caloric calculation does not include powdered sugar or maple syrup, which are optional and used for serving.

    Nutrition Facts
    Blueberry French Toast Cups
    Amount Per Serving (1 g)
    Calories 431 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 11g69%
    Cholesterol 296mg99%
    Sodium 300mg13%
    Potassium 415mg12%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 31g34%
    Protein 16g32%
    Vitamin A 761IU15%
    Vitamin C 6mg7%
    Calcium 211mg21%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.