Breakfast Archives

Category: Breakfast

18
Dec
2018

Mini Zucchini Loaves with Browned Butter Icing

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

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

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

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

How To Make Mini Zucchini Loaves

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

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

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

TIP For “Draining” Zucchini

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

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

Baking The Mini Zucchini Loaves

Once you have your batter prepared for the mini zucchini loaves, it’s time to BAKE! Divide the batter evenly into 2 greased mini sized bread loaf pans. Bake the mini zucchini loaves in a preheated 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40, to make sure they are completely “done” .

To test their “doneness”, simply insert a toothpick into the top center of a loaf. If the toothpick comes out “clean” (with no wet batter hanging on for dear life), the loaves are done. The mini zucchini loaves should also be nice and golden brown on the outside. Transfer the loaves to a wire rack to cool completely before covering them with browned butter icing.

Making Browned Butter Icing For Mini Zucchini Loaves

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

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

Let the browned butter cool for 5-6 minutes, then add the powdered sugar. Add cinnamon and vanilla, and then thin the icing out by adding the milk. Stir to combine. If necessary, add a tiny bit more milk (if needed), to create a spreadable consistency for the icing for the mini zucchini loaves.

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

Time To EAT!

Let the mini zucchini loaves sit for a few minutes, to give the icing a chance to firm up a little bit. The only remaining step left is to slice a nice piece… and EAT IT! YUMMY! The mini zucchini loaves are very moist, full of cute little pieces of zucchini and chopped nuts, flavored with cinnamon and taste WONDERFUL. The browned butter frosting takes it OVER THE TOP to Flavor Town! Enjoy!

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

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

Interested In More Recipes?

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Recipe Adapted From: https://theviewfromgreatisland.com/end-of-summer-zucchini-cake-with-browned-butter-frosting/

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Mini Zucchini Loaves with Browned Butter Icing

Prep Time

20 mins

Cook Time

40 mins

Resting Time

15 mins

Total Time

1 hr 15 mins

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

Category: Bread/Breakfast

Cuisine: American

Keyword: mini zucchini loaves

Servings: 10 servings (2 mini loaves)

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Bread:

1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 pinch baking powder
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup shredded zucchini , drained and packed into cup
1/2 cup chopped walnuts (or pecans)

For Browned Butter Icing:

3 Tablespoons unsalted butter
2 cups confectioner's sugar (powdered)
1/4 teaspoon cinnamon
1/8 teaspoon vanilla extract
2 Tablespoons milk, to thin , plus additional if needed

US Customary - Metric

Instructions

Preheat oven to 350°F. Stir the flour, salt, baking powder, cinnamon, and baking soda together in a medium bowl. Set aside.
In a separate bowl, beat the eggs well. Add the granulated sugar to the eggs, and beat well again, until combined and sugar has dissolved. Stir vanilla extract and vegetable oil into the egg mixture, until fully combined. Add the dry ingredients to the bowl with the egg mixture, and stir the ingredients just until the mixture is combined. Add chopped walnuts (or pecans) and the grated, drained zucchini to the batter. Gently stir zucchini and nuts in, until combined. TIP TO DRAIN ZUCCHINI: Lay out several layers of paper towel, and place grated zucchini on top. Add a couple layers of paper towels on top of the zucchini, and press down to absorb lots of excess moisture.
Divide batter evenly into 2 greased mini sized bread loaf pans. Bake in 350°F oven for 40-45 minutes. Since oven temps vary greatly, be sure to check the loaves at 35 minutes, then 40 etc., to make sure they are done. To test "doneness", insert a toothpick into the top center of a loaf. If it comes out "clean" (with no wet batter hanging on for dear life), loaves are done. Transfer loaves to a wire rack to cool completely before removing from pan and covering with icing.

To Make Browned Butter Icing:

Melt butter in a skillet on medium low heat. Cook the butter at this temperature until the color starts to change slightly to golden brown. Once golden brown, lower the temperature to low heat. The milk solids will begin to turn into brown specks in the liquid. Continue cooking, taking care NOT to let it burn, until the butter is a deep brown color. Remove skillet from the heat.
Let the browned butter cool for 5-6 minutes, then add powdered sugar. Add cinnamon and vanilla, then thin the icing out by adding milk. Stir to combine. If necessary, add a tiny bit more milk, to create a spreadable consistency for the icing. Evenly divide the browned butter icing between the two mini zucchini loaves. Let the loaves sit for a few minutes, to give the icing a chance to firm up. Slice each mini loaf into 5 pieces, serve, and enjoy!

Nutrition Facts

Mini Zucchini Loaves with Browned Butter Icing

Amount Per Serving (1 slice)

Calories 385 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 9mg3%

Sodium 229mg10%

Potassium 75mg2%

Carbohydrates 55g18%

Sugar 44g49%

Protein 2g4%

Vitamin A 130IU3%

Vitamin C 2.2mg3%

Calcium 16mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Dec
2018

Apple Cream Cheese Pastries

categories: Breads, Breakfast, Doughnuts/Pastries

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

A few years ago I made some puff pastry tarts that had a variety of flavored jams on top, and we really enjoyed them a LOT! Last year I wanted to experiment a bit with my original recipe. I made a couple very slight changes to my original recipe for Fruit and Cheese Danish Pastry, and used some of my own home-canned apple pie filling, to create a NEW version!

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

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

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

Make The Cream Cheese Filling

In a medium sized bowl, beat the cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer. Mix the filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set this mixture aside, once spreadable.

How To Prepare Pastry Dough For Apple Cream Cheese Pastries

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

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

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

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

Scoring A Border On The Pastry Dough

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

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

Add The Apple Pie Filling

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

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

Time To Bake The Apple Cream Cheese Pastries

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

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

Prepare The Sweet Icing

While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl. TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar.

Once the apple cream cheese pastries are completely cool, use a spoon and drizzle the glazed over the pastries from side to side. TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! It will catch any drips!

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

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

Looking For More PASTRY Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several pastry recipes you might enjoy, including:

Interested In More Recipes?

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0 from 0 votes

Apple Cream Cheese Pastries

Prep Time

25 mins

Cook Time

13 mins

Total Time

38 mins

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

Category: Breakfast

Cuisine: American

Keyword: apple cream cheese pastries

Servings: 8 pastries

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastries:

1 sheet frozen puff pastry
4 ounces cream cheese , room temperature
1/2 teaspoon vanilla extract
1/4 cup granulated sugar
1 Tablespoon milk , or half and half
16 Tablespoons canned apple pie filling , approx. 2 T. per pastry
1 egg yolk
8 teaspoons granulated sugar

For Icing Drizzle:

1 cup confectioner's sugar (powdered)
2 Tablespoons water , or more (to thin)
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

In a medium sized bowl, beat cream cheese, sugar, vanilla extract and milk (or half and half) together, using an electric mixer. Mix filling for 2-3 minutes, until mixture is very smooth and sugar has dissolved. Set mixture aside, once spreadable.
Remove a sheet of puff pastry from freezer, and let it thaw slightly (for about 15 minutes) before unfolding it. While dough thaws, preheat oven to 400° F. Once dough is slightly thawed, gently unfold it. Press dough together where any line perforations may be, to form one large piece. Cut pastry dough into 8 rectangles. Do this by cutting dough in half, then cut each half in half. Finally, cut each of the 4 squares in half once again. You should end up with 8 equal sized rectangles. I use a pizza cutter for nice even cuts!
Place the 8 rectangles of dough onto 2 parchment paper lined baking sheets. Place 4 pastries per baking sheet, and make sure to leave a couple inches between each pastry. Using a sharp knife, score a border all the way around each of the pastries, about half an inch from the outside edge. By cutting this border in the dough, the edges will rise up and hold the filling in better! Don't forget to do this step! IMPORTANT: Make sure to NOT cut all the way through the dough to the bottom! Evenly distribute the cream cheese filling into middle of each of the apple cream cheese pastries. Use a knife or small spatula to spread the filling over the dough, BUT STAY INSIDE THE BORDER!
Place approx. 2 Tablespoons of apple pie filling onto cream cheese filling. Gently spread apple pie filling over cream cheese, to cover most of the pastries! Mix the egg yolk in a small bowl. Using a pastry brush, brush egg yolk mixture around the outer border of each pastry. While dough is still wet, lightly sprinkle the outer edge of the dough with a tiny bit of sugar.
Place baking sheets into preheated oven. Bake pastries at 400°F. for 13-14 minutes. The pastries should turn a beautiful golden brown, and be slightly crispy around the edges, and should have risen a bit, when done. Remove baking pans from oven. Using a spatula, carefully transfer pastries to a wire rack, to cool.
While the pastries are cooling, mix powdered sugar, water, and vanilla for icing in a small bowl. TIP: If icing is too thick to drizzle, add a few more drops of water. Too thin? Add more powdered sugar. Once pastries are completely cool, use a spoon and drizzle the glazed over pastries from side to side. TIP: Cleanup is really easy if you put a piece of plastic wrap, foil, parchment or wax paper UNDER the wire rack before doing this step! Let pastries sit while icing firms up, then the pastries are ready to be served!

Nutrition Facts

Apple Cream Cheese Pastries

Amount Per Serving (1 pastry)

Calories 318 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Cholesterol 32mg11%

Sodium 159mg7%

Potassium 67mg2%

Carbohydrates 44g15%

Sugar 26g29%

Protein 3g6%

Vitamin A 120IU2%

Vitamin C 0.5mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Nov
2018

Southwestern Bacon Quiche

categories: Breakfast

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

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

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

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding- this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)! NOTE: I made a homemade pie crust from scratch for this quiche. You can save time by using refrigerated pie pastry dough or buy a frozen deep dish pie crust (uncooked).

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

How To Make A Southwestern Bacon Quiche

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

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

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way. Once the bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aside.

Fill The Pie Crust

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom and sides of the crust in several place with the tines of a fork. Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

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

In a large bowl or measuring cup, whisk together the egg filling for the quiche. Carefully pour the egg filling over the Southwestern bacon quiche. The egg filling for the quiche will come almost to the top of the crust. Do not stir.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around- be slow and careful getting the quiche into the oven. Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

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

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

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

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!). This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

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

Looking For More QUICHE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several other absolutely delicious quiche recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My brain. My hungry brain.

0 from 0 votes

Southwestern Bacon Quiche

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

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

Category: Breakfast

Cuisine: Southwestern

Keyword: Southwestern bacon quiche

Servings: 8 slices

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 unbaked deep dish pie crust
1 cup grated jack cheese
3 slices bacon (cooked crisp/ crumbled)
1/4 cup onion , chopped
3 large white mushrooms (roughly chopped)
1/4 cup red bell pepper (chopped)
2 Tablespoons diced green chiles (canned)
1/2 teaspoon minced garlic

For The Egg Filling

4 large eggs
2 cups heavy whipping cream
2 Tablespoons chunky salsa
3/4 teaspoon salt
1/4 teaspoon garlic powder

US Customary - Metric

Instructions

Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.
In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.
Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.
In a large bowl or measuring cup, whisk together the egg filling. Carefully pour egg filling over the quiche. It will come almost to the top of the crust.
Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking. The top of the quiche will un-puff as it cools, and will settle a bit.
Transfer the quiche (still in the pie pan) to a wire rack to cool. Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts

Southwestern Bacon Quiche

Amount Per Serving (1 slice)

Calories 468 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 20g125%

Cholesterol 192mg64%

Sodium 550mg24%

Potassium 188mg5%

Carbohydrates 16g5%

Protein 10g20%

Vitamin A 1285IU26%

Vitamin C 8.2mg10%

Calcium 165mg17%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Nov
2018

Classic French Toast

categories: Breakfast

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

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

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

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

A Very Brief History Of Classic French Toast

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

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

French toast is called by many different names throughout the world. It is known as Spanish Toast, Nun’s Toast, German Toast, and in France they call it Pain Perdu. The popularity of this “Pain Perdu” (with eggs added in) spread through Europe and reached England in the 16th or 17th century and was given the name “French Toast”. The early settlers to America brought this dish with them from England, and now we have it here… Classic French Toast!

How To Make Classic French Toast

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

Place a slice of the bread you are using (I used brioche) into the batter. Use a fork (or your fingers) to carefully flip the bread to the other side, to fully coat all sides with the batter. Once the bread is coated, lift bread from the batter. Let the excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

Cooking Classic French Toast

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

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

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

Serving Classic French Toast

Once the French toast is fully cooked through and nice and browned, remove the slices from the skillet and transfer to a serving plate. Butter each piece if desired. To serve, I usually drizzle pancake syrup on top, and then add sifted powdered sugar, to finish..

Using Other Breads For This Recipe

I’ve also made classic Trench toast using some of the Miracle Bread (a French bread loaf), made from scratch. The miracle bread classic French toast is shown in the photo below. French bread makes wonderful French Toast! Go figure!

I hope you will give this classic French toast a try. It has a bit more cinnamon than is typical, and we think the flavor is exceptional, because of it! If you enjoy this breakfast, be sure to check out my recipes for Baked Eggnog French Toast, Blueberry French Toast Cups, and Triple Berry French Toast Cups!

Thanks for taking the time to visit this website today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a fantastic day!

Looking For MORE Breakfast Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Classic French Toast

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

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

Category: Breakfast

Cuisine: American

Keyword: french toast

Servings: 3 (total of 3 slices)

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For French Toast Batter:

2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 Tablespoons milk

For French Toast:

1 teaspoon butter (for skillet)
3 slices brioche bread (or bread of choice)
1/4 teaspoon cinnamon (for sprinkling)
powdered sugar (optional-for serving)
pancake syrup (optional-for serving)

US Customary - Metric

Instructions

To make the batter for french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold a slice of bread). Whisk ingredients together until they are fully blended.
Place a slice of the bread into the egg batter. Use a fork and carefully turn the bread to the other side, to coat all sides with the batter. Once the bread is coated, let excess batter drip back into the bowl before placing the soaked bread in a hot skillet.
Melt butter in a large skillet on medium heat. Place french toast into the buttered, hot skillet. Lightly sprinkle the top of each piece with additional cinnamon. Spoon any of the remaining egg batter onto the top of each piece of classic french toast. Use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.
Cook french toast until the bottom of bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for a couple minutes until fully browned.
Once the french toast is fully cooked through and browned, remove slices from the skillet and transfer to a serving plate. Butter the french toast, if desired. To serve, sift powdered sugar over the top, then drizzle pancake syrup on top. Enjoy!

Recipe Notes

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

Nutrition Facts

Classic French Toast

Amount Per Serving (1 slice (w/out syrup/pwdr sugar))

Calories 231 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 190mg63%

Sodium 232mg10%

Potassium 85mg2%

Carbohydrates 18g6%

Sugar 1g1%

Protein 9g18%

Vitamin A 570IU11%

Calcium 73mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Nov
2018

Pumpkin Chocolate Chip Muffins

categories: Breads, Breakfast, Muffins

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

Fall is here and pumpkins are everywhere you look! I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins. This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it. There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips. The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

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

How To Make Pumpkin Chocolate Chip Muffins

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

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

In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats). Add this dry mixture to the pumpkin batter in bowl. Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

Add chocolate chips, then fold them into batter.

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

Time To Bake The Pumpkin Chocolate Chip Muffins

Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes. To test for doneness, insert a toothpick into center of a muffin. If the toothpick comes out clean, the muffins are done.

Time to EAT!

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

Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container. Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down. The muffins are filled with flavor (and chocolate chips!).

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

If You Enjoyed These Muffins, Read On!

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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

0 from 0 votes

Pumpkin Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

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

Category: Breakfast, Snacks

Cuisine: American

Keyword: pumpkin chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup nonfat Greek plain yogurt
1 cup canned pumpkin puree
1/3 cup brown sugar
2 eggs
1 Tablespoon vanilla extract
1¼ cups all purpose flour (or whole wheat flour)
1/2 cup old fashioned rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chocolate chips (reg. or mini)

US Customary - Metric

Instructions

Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.
Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.
In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda). Add to pumpkin batter in bowl. Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.
Evenly divide filling into prepared paper muffin liners. Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.
Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

Recipe Notes

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

Nutrition Facts

Pumpkin Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 154 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 97mg4%

Potassium 147mg4%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 3235IU65%

Vitamin C 0.8mg1%

Calcium 64mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Oct
2018

Apple Cider Bundt Cake

categories: Breakfast, Cakes, Desserts

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

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

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

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

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

How To Make Apple Cider Bundt Cake

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

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

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

Bake The Apple Cider Bundt Cake

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

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

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

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

To Finish The Apple Cider Bundt Cake

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

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

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

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

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

Apply The Second Coating Of Cinnamon Sugar Mixture

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

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

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

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

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

Time To Eat!

The cake cuts very easily, once cool. Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

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

We truly enjoyed this apple cider bundt cake! The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

Interested In More Recipes?

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

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Original Recipe Source: https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

0 from 0 votes

Apple Cider Bundt Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

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

Category: Breakfast, Dessert

Cuisine: American

Keyword: apple cider bundt cake

Servings: 12

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake:

1 box yellow cake mix
3/4 cup apple cider
4 eggs
1/2 cup butter , melted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)

For Topping:

3 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples. Add the shredded apple to the batter. Stir well, to fully combine.
Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly.
While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.
After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.
Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.
Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

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

Nutrition Facts

Apple Cider Bundt Cake

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 82mg27%

Sodium 427mg19%

Potassium 66mg2%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 108mg11%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Oct
2018

Fruit Smoothie Popsicles

categories: Breakfast, Desserts, Ice Cream/Frozen Treats

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

Summer was a hot one, here in good ol’ Oregon. We had less rain than usual, and many days were above 90 degrees. One of the things we enjoyed having in our freezer were fruit smoothie popsicles! Best part? These are not summer only treats…you can make them ANY time of year!

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

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

What Ingredients Are Used To Make Fruit Smoothie Popsicles?

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

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

Several years ago I paid around $8 for these “GROOVY” pop molds, and I have gotten so much use out of them! They make popsicle creating so easy (and NO, I don’t receive compensation from them, just thought I’d show what I used to make these fruit smoothie popsicles!).

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

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

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

If you do not own a popsicle mold, you can also make the fruit smoothie popsicles this way. Pour the smoothie mixture 3/4 of the way into a small paper dixie cup. Place in freezer on baking sheet. After the smoothie has partly frozen (thickened up), insert a popsicle or wood craft stick into the cup. Freeze popsicles overnight, then simply tear off the paper cup to reveal the popsicle.

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

Freeze smoothies overnight, and BOOM! You’ve just made fruit smoothie popsicles! See how easy that was? When you are ready to enjoy one, simply hold the popsicle mold under some running warm water to loosen popsicle from sides of the container, then carefully slip popsicle out… and ENJOY!

If you used the “paper cup” method (mentioned above), simply tear off the paper cup, and enjoy your fruit smoothie popsicles! Now you have a fruit-filled and protein-enhanced (Greek yogurt) “snack” for the kids after school, or an after dinner creamy frozen fruit smoothie popsicle for YOU!

Using Other Smoothie Recipes To Make Popsicles

There are so many choices of flavors for fruit smoothies, including Orange Julius, PeachBerry, Triple Berry Banana, Chocolate Peanut Butter, Blueberry Kale, Strawberry, etc. Have fun making your very own flavor combinations for fruit smoothie popsicles!

thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Fruit Smoothie Popsicles

Prep Time

5 mins

Cook Time

0 mins

Freezing Time (inactive)

6 hrs

Total Time

6 hrs 5 mins

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

Category: Frozen, Snack

Cuisine: American

Keyword: fruit smoothie popsicles

Servings: 6 popsicles

Calories Per Serving: 59 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup coconut milk (dairy) , or milk of choice
1/2 cup Greek vanilla yogurt
1 large banana
1/2 cup blueberries
8-10 strawberries

US Customary - Metric

Instructions

Place all ingredients in a blender or food processor. Blend until ingredients become smooth, approximately 2-3 minutes.
Pour smoothie into popsicle molds, securely attached to holder/stand. Fill each container about 3/4 of the way full. Cover with lid securely, then move entire holder with popsicle molds (vertically standing) to freezer. Freeze overnight, of for 6-8 hours.
When ready to serve, hold a popsicle mold (still sealed) under warm running water, turning, until it has loosened from sides, and can easily slip out of the plastic mold. Serve, and enjoy!

Recipe Notes

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

Nutrition Facts

Fruit Smoothie Popsicles

Amount Per Serving (1 g)

Calories 59 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 6mg0%

Potassium 132mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 12.5mg15%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Aug
2018

Peach Jam Muffins

categories: Breads, Breakfast, Muffins

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You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious and filled with peaches and cinnamon!

Do you enjoy making muffins? I’ve posted a variety of muffin recipes on this blog, including Blueberry Crumble, Banana Espresso Chocolate Chip, Cranberry Orange, Carrot Cake, and Apple Raisin, to name a few.

I really enjoy making muffins for breakfast, and this recipe for a dozen peach jam muffins is EASY, quick, and delicious! Here’s how to make them:

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

How To Make Peach Jam Muffins

Preheat oven to 400° F. Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine. TIP: If FRESH peaches are not in season or readily available, you can easily substitute a 16 ounce can of peaches. DRAIN them, then dice them, before adding to recipe.

In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until the batter is combined and moistened. The mixture will be fairly thick.

Fill a 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders.

Time To Bake The Peach Jam Muffins

Bake peach jam muffins at 400° F. for 15-20 minutes, or until the tops of the muffins are light golden brown. Remove the pan from oven. Let the peach jam muffins cool in the pan for 5 minutes, then transfer muffins out of pan onto a wire rack to cool.

Brush The Top Of The Muffins With Peach Jam

Use a pastry brush to cover the tops of the muffins with (room temperature) peach jam. I place a piece of wax paper under the wire rack to catch any drips that might occur. I was fortunate to be able to use my homemade canned peach jam for this recipe. YUM!

Time To EAT!

Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy! They’re sweet, and filled with peaches. I’m confident you’ll enjoy these delicious treats.

Nothing like a yummy peach jam muffin to bring the taste of summer right onto your breakfast table! See the diced peaches inside the muffin (below)?

These peach jam muffins taste wonderful! They also freeze well, if wrapped well and placed in freezer storage bags. I really hope you will consider making a dozen of them for those you love! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a fantastic day, friends!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Peach Jam Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

You will enjoy these family friendly, easy to make Peach Jam Muffins, with a sweet peach glaze on top! They are delicious, and filled with peaches and cinnamon!

Category: Bread/Breakfast

Cuisine: American

Keyword: peach jam muffins

Servings: 12

Calories Per Serving: 192 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 peaches (large) , peeled, chopped fine
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg , slightly beaten
2 cups all purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup peach jam , room temperature

US Customary - Metric

Instructions

Preheat oven to 400° F. Peel, pit, and finely dice peaches. Place diced peaches in bowl with vegetable oil, egg and vanilla. Stir well, to combine.
In separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir to mix, then add dry ingredients to peaches, a little at a time, while stirring. Stir only until batter is combined and moistened. Mixture will be fairly thick.
Fill 12 cup standard sized muffin tin with paper liners. Spray bottom of paper liners with non-stick spray. Divide muffin batter evenly between 12 muffin holders. Bake muffins at 400° F. for 15-20 minutes, or until tops are light golden brown. Remove pan from oven. Let peach jam muffins cool in pan for 5 minutes, then transfer muffins out of pan onto wire rack.
Use a pastry brush to cover tops of muffins with room temperature peach jam. Once the peach jam muffins have cooled to room temperature, they are ready to eat and enjoy!

Recipe Notes

No fresh peaches in season? Can substitute a 16 ounce can peaches, drained and chopped fine, if necessary.

Nutrition Facts

Peach Jam Muffins

Amount Per Serving (1 muffin)

Calories 192 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Cholesterol 13mg4%

Sodium 106mg5%

Potassium 183mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 100IU2%

Vitamin C 2.5mg3%

Calcium 53mg5%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Aug
2018

Microwaved Ham and Cheese Omelet

categories: Breakfast

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You’re gonna love this microwaved ham cheese omelet on those crazy BUSY days! Mix it up, cook for 1-2 minutes in the microwave, and BOOM… a delicious breakfast is served! Perfect for those mornings when you want a yummy breakfast, but don’t have much time to make it.

It all started last November… we were doing a COMPLETE kitchen remodel, so I was cooking all our meals without a kitchen. I ended up with a small table set up in our dining room, which held our coffeemaker, toaster and our old microwave.

That’s it. One electric outlet. One microwave…or THREE MONTHS! My husband and I both work from home, so all 3 meals every single day had to be cooked without a kitchen. Happy to tell ya, we survived, and we had several of these quick microwaved ham cheese omelets during the construction!

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

Necessity Is The Mother Of Invention, Right?

Needless to say, we ate a lot of cereal, toast, and microwaved oatmeal for breakfast. That is, UNTIL I learned how easy it is to microwave eggs and use them to make a microwave egg breakfast sandwich! I experimented around with another way to quickly make eggs in the microwave and came up with this really quick microwaved ham cheese omelet.

If you would like the convenience of making an incredibly quick and delicious ham and cheese omelet before sending the kids off to school or rushing out the door to work, then this one is for YOU! This single serving microwaved ham cheese omelet tastes great, and is so EASY to put together, you will be pleasantly surprised! Plus… it only takes between 1-2 minutes to cook!

I know traditional omelets are lovely elongated filled bundles of egg goodness, but THIS one is cooked in a custard sized dish (or a mug). It’s a non-traditional size, but still contains all the ham and cheese goodness found in a “normal” omelet!

Here’s How EASY It Is To Make A Microwaved Ham Cheese Omelet:

Spray a custard sized microwaveable dish with cooking spray (bottom and sides). Crack two eggs into dish, and add water, salt and pepper. Mix the ingredients together with a fork until combined (notice I even used a plastic fork during the remodel- hey, whatever is easy!).

Cut a couple thin slices of ham into small pieces (I used thinly sliced deli ham – if using a piece of ham from a large piece of ham, cut it into very small cubes). Grate cheddar cheese. Add the ham pieces and grated cheddar cheese to the egg mixture, and stir to combine. This only takes a minute to get ready, and then all you need to do is microwave it!

Time For the Microwave!

Once the ingredients are mixed together, place the dish in the microwave. Microwave on high for 1-2 minutes, or until it is cooked through in the center (mine cooked in 1 minute 45 seconds). It looked like the photo below after I took it out of the microwave. See how the eggs puff up a bit when they cook?

Since microwave temps do vary a bit, check the omelet after one minute. If there is still liquid present, stick it back in the microwave for another 30-45 seconds, then check it again.

Once it is finished cooking, it is ready to eat! Grab a fork (hopefully NOT a plastic fork), and dig in. As you can see in the photo below, I took it up to my office and ate it. The eggs come out fluffy, the cheese is melted, and the ham makes it perfect! DELICIOUS!

I love the convenience and the taste of this microwaved ham cheese omelet, and I hope you will, too! It sure is a real timesaver on busy mornings, and the cleanup is simple!

Looking for More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wide variety of breakfast recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a GREAT day!

0 from 0 votes

Microwaved Ham and Cheese Omelet

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

You're gonna love this microwaved ham cheese omelet on those crazy BUSY days! Mix it up, cook for 1-2 minutes in the microwave, and BOOM... breakfast is served!

Category: Breakfast

Cuisine: American

Keyword: ham and cheese omelet

Servings: 1

Calories Per Serving: 318 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 eggs (large)
1 Tablespoon water
Pinch salt and pepper (to taste)
2 Tablespoons deli ham (cut into small pieces)
2 Tablespoons grated sharp cheddar cheese

US Customary - Metric

Instructions

Spray a custard sized microwave-safe dish with cooking spray (bottom and sides). Crack two eggs into dish, and add water, salt and pepper. Mix ingredients together with a fork until combined.
Cut a couple thin slices of ham into small pieces (I used thinly sliced deli ham - if using a piece of ham from a large ham, cut it into very small cubes). Grate cheddar cheese. Add ham pieces and grated cheddar cheese to egg mixture, and stir well, to combine.
Place dish in microwave. Microwave on high for 1-2 minutes, or until it is cooked through in the center (mine cooked in 1 minute 45 seconds). Since microwave temps vary a bit, check the omelet after one minute. If there is still liquid present, stick it back in the microwave for another 30-45 seconds, then check again. When done, remove from microwave... and enjoy!

Nutrition Facts

Microwaved Ham and Cheese Omelet

Amount Per Serving (1 g)

Calories 318 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 377mg126%

Sodium 663mg29%

Potassium 206mg6%

Carbohydrates 1g0%

Protein 24g48%

Vitamin A 775IU16%

Calcium 266mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Jul
2018

Blueberry Lemon Muffins

categories: Breads, Breakfast, Muffins

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Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with the flavors of fresh blueberries and lemon zest, and topped with a lemon glaze. You’re gonna LOVE these muffins!

Do you love blueberries! We sure do! In the past I’ve used blueberries to make scones, crumble muffins, ice cream, smoothies, french toast, jam, bagels and galettes, to name a few recipes that feature this versatile little berry! And wow, do I ever LOVE these yummy blueberry lemon muffins!

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

Picking Fresh Blueberries Is One Of My Summer Traditions

I love to go pick fresh blueberries at Rowell Brothers Farm every summer (a local U-Pick farm that’s been farming the land there since 1853). They consistently produce a wide variety of delicious berries on their HUGE farm (marionberries, blackberries, boysenberries, raspberries, blueberries, etc.). They sell them at very reasonable prices (and you can nibble on the berries for free while you pick!).

Earlier this summer I picked raspberries and boysenberries there, but this time, once they were ripe, I went for BLUEBERRIES! I went there last week and picked 9 pounds of juicy blueberries in an hour, then brought them home. Some were destined for our freezer, where I can use them all year round. BUT… some of the fresh blueberries were used to make these incredible tasting blueberry lemon muffins!

How Do I Make These Delicious Blueberry Lemon Muffins?

I’m so glad you asked! Here’s how: Before you begin making the muffin batter, preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.

Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes… 5 minutes!). When done, the mixture will have thickened slightly. Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.

In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter. Continue adding flour 1/3 cup at a time until all flour is incorporated.

Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).

Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.

Fill The Muffin Tins And Bake!

Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to the top). Bake muffins at 400° F. for 20-22 minutes. When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color.

When done baking, remove pan from oven. The muffins should be slightly golden in color.

Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later.

Let the muffins cool to room temperature. By the way… LOOK at those muffins with those juicy blueberries!

Make The Lemon Glaze

While the muffins are cooling, whip up a quick lemon glaze (trust me… you WANT the lemon glaze on these muffins… it is the perfect finishing touch! To make the glaze, simply combine powdered sugar, lemon juice and lemon zest in a small bowl until fully blended.

You want the glaze to have a good consistency to drizzle over the top of each muffin, but not be too thin where it runs all over. If you want it thicker, add a bit more powdered sugar. If you want it a bit thinner, add a bit more lemon juice (or water). Stir until all lumps are gone.

Glaze The Blueberry Lemon Muffins

When muffins are at room temperature, drizzle lemon glaze over top of each one. The foil you placed under the wire rack should catch any wayward drips, which will make your cleanup so much easier!

Let the glaze firm up for several minutes, then these delicious blueberry lemon muffins are ready to eat! Don’t they look GOOD? (picture me drooling here!)

Pour yourself a good cup of coffee or tea, grab a muffin… and ENJOY the absolutely yummy taste of these delicious treats! You can see in the photo below what the blueberry lemon muffins look like on the inside. They’re bursting with blueberries!

We LOVED these blueberry lemon muffins, and I am confident you will, too! We enjoyed them so much I froze several of them so that we could take them with us on an upcoming road trip! That’s right… these delicious muffins are going on vacation with us! HA HA!

Hope you will give these delicious muffins a try. Your family and/or friends will thank you! Thanks for stopping by today, and hope you will come back soon for more yummy recipes.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious muffin recipes you’re gong to love, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a FANTASTIC day!

Recipe Adapted from: Natasha, at https://natashaskitchen.com/blueberry-muffins-with-lemon-glaze/

0 from 0 votes

Blueberry Lemon Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Blueberry Lemon Muffins are absolutely light and DELICIOUS, easy to make, bursting with blueberries and lemon zest, and topped with a lemon glaze you will love!

Category: Breakfast

Cuisine: American

Keyword: blueberry lemon muffins

Servings: 12 muffins

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

2 eggs (large) (at room temperature)
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil (or LIGHT olive oil)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons lemon zest
2 Tablespoons fresh lemon juice
1½ cups fresh blueberries

For Lemon Glaze:

1 cup powdered sugar
1/2 teaspoon lemon zest
1½ Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat your oven to 400° F. Place cupcake liners into a standard sized (12 cup) muffin tin. Set aside.
Beat eggs and granulated sugar together in a mixing bowl. Beat on HIGH speed for 5 minutes (yes... 5 minutes!). When done, the mixture will have thickened slightly. Add sour cream, oil, vanilla and salt to the egg mixture. Beat on LOW speed only until ingredients are combined.
In a separate small bowl, whisk together flour and baking powder until combined. Add flour, 1/3 cup at a time to the egg mixture, and whisk (by hand) only until flour is incorporated into batter. Continue adding flour 1/3 cup at a time until all flour is incorporated. Be careful to NOT OVERMIX the batter (overmixing can cause the muffins to end up being too dense in texture).
Add lemon zest and lemon juice to the muffin batter; whisk only until barely combined. Fold in the blueberries gently, just until incorporated into batter.
Fill the 12 muffin cup liners with the batter, dividing evenly. Use all the batter (mine were filled almost to top). Bake muffins at 400° F. for 20-22 minutes . When done, you should be able to stick a toothpick into the middle of the muffin and it will come out clean. The tops of the muffins will be light golden brown in color. Transfer muffins out of muffin tin and onto a wire rack to cool. I place a piece of aluminum foil (or parchment paper) UNDER the rack to catch any icing drips when glazing the muffins later. Let the muffins cool to room temperature. While muffins cool, prepare lemon glaze.

To Make Lemon Glaze:

Stir powdered sugar, lemon juice and lemon zest in a small bowl until fully blended, and lumps are gone. You want a good consistency to drizzle over the top of each muffin, but not too thin where it runs all over. If you want glaze thicker, add a bit more powdered sugar. If you want glaze thinner, add a tiny bit more lemon juice (or water). Once muffins are at room temperature, drizzle lemon glaze on top of each one (the foil under the rack will catch wayward drips, which makes cleanup easy). Let the glaze firm up for several minutes, then muffins are ready to eat! ENJOY!

Nutrition Facts

Blueberry Lemon Muffins

Amount Per Serving (1 muffin)

Calories 307 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 8g50%

Cholesterol 33mg11%

Sodium 74mg3%

Potassium 154mg4%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 110IU2%

Vitamin C 4.2mg5%

Calcium 64mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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