The Grateful Girl Cooks!

13
Oct
2014

Miracle Bread

categories: Breads

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You’re gonna love this easy, homemade Miracle Bread. The recipe makes two loaves and is so easy, even my son can make it! That’s gotta be some kind of MIRACLE!Today I am sharing a recipe I’ve used for making homemade French bread loaves the last couple of years. It’s called “Miracle Bread” and it is DELICIOUS!

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I found the recipe for this easy, simple French bread on the internet, from Gina at Home Joys. I’ve made it at least 10 times since then, and can heartily recommend this, EVEN if you’ve never baked bread before! The slices are fantastic toasted, or they can be used to make French Toast, also (YUM).

Miracle Bread Is So Easy To Make… It’s A Miracle!

I guess that’s the Miracle of it… even if you’ve NEVER made homemade bread before, you can make this delicious, and amazingly simple bread to enjoy! The loaves are wonderful sliced and warm, with butter. The recipe makes two loaves, so you can eat one and give the other one away (or freeze for later), if you want!

I love to bake this bread, especially in the Fall. One year I baked 8 loaves and wrapped them up really nicely and surprised several neighbors on our street and some friends with a loaf of warm, freshly baked Miracle bread.

It’s So Easy To Make Miracle Bread, Even Our Son Can Make It!

A couple years ago I taught our youngest son and his girlfriend how to make miracle bread! Some of the pictures shown below are from this fun morning! I sure hope you will try this recipe. You’ll be surprised at just how easy it is to make fresh, homemade Miracle Bread!

Okay… we’ve mixed the dough all together. I guess now we have to wait for it to rise? YEP! I personally think they are really cute bread makers!

Okay… this dough has risen and is rolled out. Are you saying I’m now supposed to roll this dough thing up like a log?

Rolling the miracle bread dough up… like a boss!

Now It’s Time To Bake The Miracle Bread!

Okay… the dough is rolled out, formed into loaves, and diagonal slits have been made on top of the loaves, and the dough has risen again. Time to bake!!!! Bake the bread for 15-20 minutes, and then it is DONE!

Hey- guess what? We just made homemade French bread… It’s a MIRACLE! Miracle Bread, that is!

Ready To EAT!

The golden brown loaves of Miracle Bread sure look good, straight out of the oven! I sure could slice a piece right now, and gobble it up (with some butter, of course).

Time for a warm slice, with some butter! Isn’t it nice looking? Yay- we have Miracle Bread success!

Don’t be afraid to try this “no kneading necessary” miracle bread. If you can stir ingredients, and roll out dough, you CAN make this! Most of the prep time involved is really just the sitting around, waiting for the dough to rise.

Simply go ahead and get lots of other things accomplished while waiting… and STILL end up with two delicious loaves of home baked bread (and an incredible smelling home)! You’ll be the hero of the day when your family sits down and enjoys your freshly baked miracle bread! Enjoy!

Looking For More BREAD Recipes?

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

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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 (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: http://homejoys.blogspot.com/2011/01/miracle-bread.html

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3 from 1 vote

Miracle Bread

Prep Time

2 hrs 30 mins

Cook Time

15 mins

Total Time

2 hrs 45 mins

You're gonna love this easy, homemade Miracle Bread. Recipe makes two loaves and is so easy, even my son can make it! That's gotta be some kind of MIRACLE!

Category: Bread

Cuisine: American

Keyword: miracle bread

Servings: 20 slices (2 loaves)

Calories Per Serving: 156 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup warm water
2 Tablespoons active dry yeast
2 Tablespoons sugar (or honey)
2 cups warm water
2 Tablespoons melted butter
2 teaspoons table salt
6-7 cups all purpose flour (will use 6 cups plus more, if necessary)
Non-stick spray (or a bit of oil)
1 egg
2 Tablespoons milk
Sesame seeds , if desired, for garnish

US Customary - Metric

Instructions

In a small bowl, mix together 1/2 cup warm water with the yeast and sugar (or honey). Stir until the yeast has fully dissolved. Let sit for a 3-4 minutes.
In a large bowl, mix together 2 cups warm water, 2 Tablespoons melted butter, and the salt. When fully mixed, add the yeast/water mixture from the small bowl. Stir to combine well.
Add 6 cups of all purpose flour to dough mixture. Stir well by hand until fully combined (or use a dough hook and stand mixer). If the dough is way too sticky, add a bit more flour a little at a time, until mixture is not sticky.
Form the dough into a ball. Spray a large bowl with non stick spray, or lightly oil the bowl. Add the dough ball to the bowl; turn dough over, to coat sides with spray (or oil).
Cover bowl with a tea towel, and let rise for 30-60 minutes in a warm place, free from drafts. The dough should double in size. Once doubled in size, divide the dough in half.
Roll each half section of dough out (like making a pie!) on a very lightly floured work surface. Shape the dough into a 9-10 inch long rectanglular shape. Using your (clean) hands, roll up the dough, starting with the long edge of the dough and roll tightly up into a loaf shape. Tuck the edges in slightly and carefully place the "loaf" onto a greased or sprayed baking sheet (large enough for two loaves!). Repeat process with other half of dough and place a couple inches apart from other loaf on prepared baking sheet.
Using a very sharp knife, make diagonal slits (about an inch deep) across the tops of each loaf. Cover the loaves with a tea towel and let the dough rise again, for one hour, or until dough loaves have doubled in size. Preheat your oven to 425 degrees during the last 15 minutes of rising time.
In a small bowl, beat together the egg and 2 Tablespoons milk. Using a pastry brush, lightly brush this mixture over the top of each loaf. Sprinkle each loaf with sesame seeds (or can substitute poppy seeds, if desired).
Bake bread at 425 degrees for 15-20 minutes, or until golden brown on top. Remove loaves to wire racks. Let bread cool slightly before slicing, for best results. Enjoy!

Nutrition Facts

Miracle Bread

Amount Per Serving (1 slice)

Calories 156 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 11mg4%

Sodium 247mg11%

Potassium 48mg1%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 45IU1%

Calcium 9mg1%

Iron 1.8mg10%

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

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11
Oct
2014

Rich Chocolate Mini-Cakes

categories: Cakes, Chocolate, Desserts

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Made in mini-muffin pans, you will LOVE these fudgy, rich chocolate mini-cakes, drizzled with white chocolate icing. Recipe makes 24 decadent treats!

Sweet, dense, fudgy, amazingly delicious! These are just a few of the words I would use to describe these Rich Chocolate Mini-Cakes! I found this recipe online at Hershey’s Kitchens several years ago, and am sure glad I did!

Recently I made these for a chocolate-themed dinner party with friends. I was responsible for bringing several chocolate-based treats, and this is one of the “small bite” desserts I made.

I don’t have photos of them while I prepared them, but they are easy enough to make with the instructions below.

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Why We Love These Rich Chocolate Mini-Cakes

These miniature “chocolatey” cakes are rich and decadent. They are made in miniature muffin tins, so this recipe makes 24 mini-cakes. Each cake may be fairly small in size, but they make up for it in FLAVOR! They are unbelievably moist, dense, and completely, ridiculously, “chocolatey”!

The rich chocolate mini-cakes were a cinch to make and were perfect, small bite treats to add to the dessert tray offerings. Everyone loved them, and I recommend them, without hesitation. Hope you will give them a try… you won’t be disappointed!

Looking For More CHOCOLATE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful chocolate desserts you’ll enjoy, including:

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Original Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5190

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0 from 0 votes

Rich, Chocolate Mini-Cakes

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Made in mini-muffin pans, you will LOVE these fudgy, rich chocolate mini-cakes, drizzled with white chocolate icing. Recipe makes 24 decadent treats!

Category: Dessert

Cuisine: American

Keyword: chocolate mini-cakes

Servings: 24 mini-cakes

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mini-cakes:

2/3 cup all purpose flour
1/2 cup granulated sugar
3 Tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 Tablespoons vegetable oil
1 teaspoon vanilla extract

For Chocolate Glaze:

2 Tablespoons butter
2 Tablespoons cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

For White Drizzle:

1/2 cup white chocolate chips
1 Tablespoon vegetable shortening (do NOT use butter, margarine or oil!)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly grease or spray miniature muffin cups (1 3/4 inches in diameter). Set aside.
To Make the Mini-Cakes:
In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. Add the water, oil and vanilla to the dry ingredients. Mix ingredients together until well blended. The batter will be fairly thin, so don't worry. Carefully spoon the batter into the greased muffin cups (these can be made in two batches if you only have one muffin pan). Fill each muffin cup 2/3 of the way full.
Bake at 350 degrees for 12-14 minutes or until the top springs back when you gently touch it in the middle. When done, remove the muffin pan to a wire rack to cool. Let them cool for 3-4 minutes, then remove cakes from the muffin pan. (If making in two batches, clean pan, re-grease it and repeat previous directions for rest of the batter).
Make sure cakes cool completely before glazing.
To Make the Chocolate Glaze:
Melt the 2 Tablespoons of butter in a saucepan on low heat. Stir in the 2 Tablespoons water and 2 Tablespoons cocoa. Cook, stirring constantly until smooth, and slightly thickened, but do not let mixture come to a boil. Remove the pan from heat and let it cool slightly. Add the powdered sugar and vanilla in gradually. Whisk the sauce as you add the sugar until mixture is smooth and lumps are gone.
Carefully spread the chocolate glaze over the tops of each cooled mini-cake. Place frosted cakes on a wax-paper or parchment lined baking sheet. Refrigerate cakes for 10-15 minutes to let the glaze "set" and firm up. While the cakes are refrigerating, prepare the white drizzle.
To Make The White Drizzle:
Place 1/2 cup white chocolate chips and 1 Tablespoon of shortening into a microwave-safe bowl. Microwave on MEDIUM (50%) power for 30 seconds. Remove and stir until smooth. If it is necessary, microwave the chips an additional 10-15 seconds, just until the chips can be stirred and become smooth. Let cool slightly. Drizzle this onto the mini-cakes.
Let drizzle firm up a bit, then serve and enjoy!

Nutrition Facts

Rich, Chocolate Mini-Cakes

Amount Per Serving (1 g)

Calories 98 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 3mg1%

Sodium 47mg2%

Potassium 29mg1%

Carbohydrates 14g5%

Sugar 11g12%

Vitamin A 30IU1%

Calcium 12mg1%

Iron 0.2mg1%

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

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10
Oct
2014

Easy Crock Pot Refried Beans

categories: Mexican / Southwestern, Side Dishes, Slow Cooker Recipes, Vegetable Dishes

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Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious! Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.

The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

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Crock Pot Refried Beans Are EASY To Prepare

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!

We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices. The beans are ready to start cooking. This step will only take about 10 minutes or less!

Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

After 9 hours in the crock pot this is what the crock pot refried beans looked like. Drain the beans over the crock pot, removed, and then mash the beans, using a potato masher. You can add a little broth from the crock pot to the beans if you don’t want them too thick.

The Crock Pot Refried Beans Are Ready To Serve

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous!

Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of Mexican-style recipes you might enjoy, including:

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Recipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

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0 from 0 votes

Easy Crock Pot Refried Beans

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes

Cuisine: Mexican

Keyword: crock pot refried beans, refried beans

Servings: 8 (1/2 cup servings)

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried pinto beans , rinsed
1 yellow onion , peeled, and cut in half
1/2 medium jalapeno , cored, seeded, and diced
2 garlic cloves , peeled and crushed
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cumin
6 cups water

Optional toppings:

Grated cheddar or monterey jack cheese , cilantro, or sour cream

US Customary - Metric

Instructions

Place all ingredients (except for optional toppings) into a crock pot.
Cover pot and cook beans for 8-9 hours on high.
When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts

Easy Crock Pot Refried Beans

Amount Per Serving (1 serving)

Calories 174

% Daily Value*

Sodium 369mg16%

Potassium 692mg20%

Carbohydrates 31g10%

Fiber 7g29%

Sugar 1g1%

Protein 10g20%

Vitamin A 10IU0%

Vitamin C 5.4mg7%

Calcium 59mg6%

Iron 2.5mg14%

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

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07
Oct
2014

Hoisin Asian Meatballs

categories: Appetizers, Asian, Beef, Main Dishes

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Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.

I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!

The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.

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

What Is Hoisin Sauce?

Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.

Hoisin sauce is commonly found in most grocery stores in the Asian foods section. It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.

How To Make Hoisin Asian Meatballs

This recipe could not be any easier! Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce. Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.

See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!

How Many Meatballs Does This Recipe Make?

The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!

Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.

Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More Meatball Recipes?

There are several other meatball recipes, using ground beef on this website! They include:

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Original Recipe Source: http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/

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0 from 0 votes

Hoisin Asian Meatballs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

Category: Entree

Cuisine: Asian

Keyword: hoisin Asian meatballs

Servings: 18 meatballs

Calories Per Serving: 88 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

FOR THE MEATBALLS:

1 pound ground beef
1 teaspoon sesame oil
1/2 cup Panko bread crumbs
1/4 teaspoon ground ginger
1 large egg
2 cloves garlic , finely minced
4 green onions , thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
Sesame seeds , for garnish

FOR THE HOISIN GLAZE:

1/4 cup Hoisin sauce (found in ethnic section at grocery store)
2 Tablespoons rice vinegar
1 Tablespoon soy sauce
1/2 teaspoon sesame oil
2 cloves garlic , finely minced
1/2 teaspoon ground ginger

US Customary - Metric

Instructions

Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!

Nutrition Facts

Hoisin Asian Meatballs

Amount Per Serving (1 meatball)

Calories 88 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 27mg9%

Sodium 124mg5%

Potassium 86mg2%

Carbohydrates 3g1%

Sugar 1g1%

Protein 5g10%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 13mg1%

Iron 0.7mg4%

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

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03
Oct
2014

Chocolate-Dipped Coconut Macaroons

categories: Chocolate, Cookies, Desserts, Holidays!

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You’ll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they’re a delicious chewy treat for eating and gift giving!

The holidays are coming… the holidays are coming! Hope that fact doesn’t stress anyone out! This is the time of year I begin planning out the goodies I will make for my family and friends during the holiday season. Do you plan your Christmas goodies, too? My list this year will include these easy and delicious Chocolate-Dipped Coconut Macaroons!

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

Do You Like Chocolate-Dipped Coconut Macaroons?

I really like the slightly crisp outside on these wonderful, sweet cookies. The inside is chewy coconut and tastes amazing. The taste of these chocolate-dipped coconut macaroons is complemented by dipping the bottoms of each treat in melted chocolate, then drizzling some on top. Yum!

If you like coconut and chocolate, you’re gonna love these chocolate-dipped coconut macaroons! They are very easy to make, and taste great any time of the year.

I tend to make these yummy treats each December for the holidays. They are easy to plate up, and are fun to give to friends and neighbors for Christmas. There’s a lot of love shown to those you care for, when you give them a homemade food gift!

The chocolate-dipped coconut macaroons are full of flavor! Go ahead… grab one. There’s enough to share! The recipe makes 2 dozen, so I saved you one. Yum.

These chocolate-dipped coconut macaroons are a great treat to add to your homemade food gift list to bless family or friends with over the holidays, or ANY TIME during the year.

The recipe makes approximately 2 dozen of these beautiful macaroons, and they are pretty simple to make. The coconut cookie mixture is mixed, formed into balls, then baked. Once done, the bottoms are coated with chocolate, then chocolate is drizzled over the tops. EASY!

I hope you will give them a try! They’re fun to make them during the holidays, but since when do we need a special holiday to eat a great cookie, right? I really hope you enjoy these delicious macaroons!

Looking For More Christmas Goodies To Make?

You can find all my desserts in the Recipe Index at the top of the page. Some of our favorite holiday goodies to eat (and give to others) include:

Interested In More Recipes?

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Recipe Source: http://www.bakerita.com/black-bottomed-coconut-macaroons/

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0 from 0 votes

Chocolate-Dipped Coconut Macaroons

Prep Time

50 mins

Cook Time

13 mins

Total Time

1 hr 3 mins

You'll enjoy chocolate-dipped coconut macaroons! Easy to make, with chocolate bottoms and drizzle, they're a delicious chewy treat for eating and gift giving!

Category: Cookies

Cuisine: American

Keyword: macaroons

Servings: 24

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookies

5 cups shredded , sweetened coconut (20 oz.)
6 large egg whites
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For chocolate base and drizzle

6 oz. semi-sweet chocolate
1 Tablespoon vegetable shortening

US Customary - Metric

Instructions

In a large bowl, place the egg whites, sugar, salt, vanilla and almond extract. Whisk these ingredients together until they are fully incorporated; mixture will be a bit foamy. Add the coconut to the egg mixture, and stir until well combined. Cover the bowl with plastic wrap; refrigerate for approximately 30 minutes. This mixture will thicken.
While mixture is refrigerating, preheat your oven to 375 degrees. Make sure your oven racks are set in the middle and lower positions. Place parchment paper on the bottoms of two large baking sheets. Spray the parchment paper with a non-stick spray or grease the paper.
With wet (clean) hands, roll 1 Tablespoonful of the macaroon mixture into a round ball. (You can also use a cookie scoop if desired, but find it easier to use my hands). Place each of the "dough" balls onto the prepared baking sheets, spacing them 1 inch apart. You should have approximately 24 macaroons.
Bake macaroons at 375 degrees for 13-15 minutes. Halfway through baking time, rotate baking sheets (from one rack to the other for even baking). When done, the macaroons should be light golden brown on top. Remove from oven. Keep macaroons on the baking sheets while they cool, for about an hour. They need to be completely cooled before removing from baking sheets or dipping in chocolate glaze. Once macaroons have completely cooled, lay a clean piece of parchment paper on counter, then make the chocolate glaze.
To make glaze: Melt the semi-sweet chocolate and 1 Tablespoon shortening in a microwave. Cook on high for 45 seconds. Stir, then continue to cook in 30 second increments, stirring after each increment, until chocolate is smooth. Be careful not to overcook and burn the chocolate.
Carefully (macaroons are delicate) dip the bottom of each macaroon into the melted chocolate (just enough to cover), then place macaroon on clean parchment paper to let chocolate harden. Repeat with remaining macaroons. Use remaining chocolate to decoratively drizzle over tops of macaroons.
Let macaroons cool, at room temperature, until the chocolate is completely "set". This will take about 30-45 minutes. Keep macaroons stored in an air-tight container for best results! Hope you enjoy them!

Recipe Notes

Note: If you do not want to use vegetable shortening when you make the chocolate glaze, simply omit it, and proceed per instructions. I use it, because I it thins out the chocolate slightly, and makes the chocolate a bit shinier, but choose your own preference!

Nutrition Facts

Chocolate-Dipped Coconut Macaroons

Amount Per Serving (1 macaroon)

Calories 184 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Sodium 123mg5%

Potassium 132mg4%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 17g19%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 8mg1%

Iron 0.9mg5%

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

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02
Oct
2014

Tuscan Chicken & Vegetable Soup

categories: Italian, Main Dishes, Soups

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Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!
Fall is here! I am ready for cool, crisp mornings… and soup! I made a pot of Tuscan Chicken & Vegetable Soup yesterday, and it was really good!

We’re had a gorgeous summer here in the beautiful Pacific Northwest, but I am really enjoying the cooling air, the trees beginning to turn into their Fall colors, etc. There’s just something about Fall that calls for a large pot of delicious smelling soup cooking away on the stove.

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

How I Came Up With This Recipe For Tuscan Chicken Vegetable Soup

Yesterday I was in the mood for a yummy, Italian-inspired Tuscan chicken vegetable soup. I’ve seen many recipes online for Tuscan Soup over the years (trust me, there’s a bazillion of them). Because of that, I had a basic idea of what items COULD go into this soup. I I ended up not using any ONE particular recipe, because I decided to simply create my own version. Guess what? We LOVED it!!!!

Seriously, people, we LOVED this Tuscan chicken vegetable soup! Success! Lots of “good-for you-veggies”, cannelini beans, chicken, and spices in a light Italian broth produces one great pot of soup!

Can You Make This Soup Vegetarian?

If you wish to make this a vegetarian friendly soup, it is easy! I typically use chicken broth and chicken in this soup when I make it. However, this soup tastes just as good using vegetable broth and NO chicken (if you’re vegetarian).

The Tuscan chicken vegetable soup was fun to make, because I was able to use some of the veggies I grew in our garden. These home-grown veggies included onion, garlic, oregano, thyme, basil, carrots, kale and spinach! Of course, all those ingredients can also be found at your local grocery store!

All that said, this Tuscan chicken vegetable soup is an easy recipe to prepare, and is absolutely delicious! I sure hope you’ll try it. Serious… you just gotta try this soup, because it is so yummy! Throw on a warm sweater, some sweatpants, turn on some great music, and make a pot of this soup. While you’re at it, enjoy the beauty of this glorious Fall season! Enjoy!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. These recipes include:

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

Recipe Source: My brain. In “Fall” mode.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tuscan Chicken & Vegetable Soup

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

Category: Soup

Cuisine: Italian

Keyword: Tuscan chicken vegetable soup

Servings: 6 servings

Calories Per Serving: 194 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless chicken breasts , cooked and cubed
7 cups chicken broth (may substitute vegetable broth, if desired)
1/2 cup onion , chopped
3 carrot stalks , sliced thinly
3 celery stalks , sliced thinly
1/2 cup sliced mushrooms
1/2 small zucchini , sliced thinly
2 Tablespoons olive oil
1 cup kale , chopped (stems removed) (if omitting, double the spinach quantity!)
1 cup baby spinach , chopped
1 can cannellini beans , drained
1/2 teaspoon Salt & pepper , to taste (may have to add more)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/3 cup tomato paste
Parmesan cheese , grated (for garnish if desired)

US Customary - Metric

Instructions

In a large soup pot, saute the onion, carrots, celery, mushrooms, and zucchini in olive oil for 3-4 minutes. Add the chicken broth and cooked, cubed chicken to soup pot. Now add the salt & pepper, basil, oregano, thyme, and garlic powder to season the soup. Bring soup to a boil, then reduce heat to low.
Add tomato paste, Mix well to combine. Add cannellini beans, kale and spinach. Season again with salt & pepper to taste, if necessary. Cook on low for 45 minutes, stirring occasionally.
When ready, ladle hot soup into bowls, garnish with grated Parmesan cheese, and serve. Enjoy!

Recipe Notes

Tip: Use a pre-cooked rotisserie chicken for the fastest way to make this recipe.

*I boiled the chicken breasts in water for 45 minutes earlier in the day... then used them later in this recipe. Whatever works best for you is the bottom line.

Nutrition Facts

Tuscan Chicken & Vegetable Soup

Amount Per Serving (1 serving)

Calories 194 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 24mg8%

Sodium 1556mg68%

Potassium 826mg24%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 4g4%

Protein 15g30%

Vitamin A 7035IU141%

Vitamin C 44.1mg53%

Calcium 116mg12%

Iron 3.4mg19%

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

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30
Sep
2014

Marinated, Pan-Seared Mexican Chicken

categories: Chicken, Main Dishes, Mexican / Southwestern, Sauces and Dressings

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Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

Do you cook with chicken often? I sure do! The recipe I want to share today with you is for Marinated, Pan-Seared Mexican Chicken. This recipe is delightfully GOOD. An added benefit is that it’s low in calories (under 200 per serving), so it’s a win-win in my book!

My favorite food to eat is Mexican food. I love the flavors in most Mexican-inspired dishes, which is why I really like this one. Pan-seared Mexican chicken has great flavor, from spices like cumin, chili powder, garlic, oregano and lime juice. YUM!

The recipe for pan-seared Mexican chicken is easy to prepare. I have modified it slightly from a recipe I found on Skinnytaste.com a while ago.

If you can mix up a marinade, add chicken to the marinade, then cook it, you can make this delicious chicken! Here’s how to make it:

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

It’s Easy To Make Marinated Pan-Seared Mexican Chicken!

Marinate the chicken breasts for at least half an hour. TIP: The chicken tastes even better if you let it marinate all day! If you have the time, go for all day marinating.

As you can see in the photo below, I only made two small chicken breasts, since there was only two of us eating this meal.

Time To Cook The Pan-Seared Mexican Chicken Breasts!

Spray a large skillet with non-stick cooking spray OR add a Tablespoon of oil. Once the oil is hot, add the marinated chicken breasts.

You can see in the photo below the little pieces of minced garlic on each piece. There’s a lot of flavor saturated on those chicken breasts!

Cook each side of the pan-seared Mexican chicken until it is golden brown, and cooked through. This usually will take about 4-8 minutes per side depending on the chickens thickness.

The internal temperature of the cooked chicken should be at 165°F. when the chicken breasts are finished cooking.

Add the reserved batch of marinade plus 1/4 cup water to the skillet, halfway through cooking the second side of the chicken breasts.

Cook the pan-seared Mexican chicken in the marinade for 3-4 minutes (until cooked through). Spoon the pan drippings over the chicken as it cooks. Once done, the chicken is ready to serve!

Serve The Pan-Seared Marinated Chicken

This pan-seared Mexican chicken recipe is to prepare, and it’s delicious! We enjoy this chicken, and usually serve it with white steamed rice on the side.

You might also enjoy topping the cooked chicken breasts with some pico de gallo salsa as a garnish! That really takes the flavor up another notch!

Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts! They are really easy to prepare, and have good flavor!

Thanks for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CHICKEN Recipes?

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

Alice Springs Chicken (Outback Steakhouse copycat)
Mom’s Basting Sauce For Grilled Chicken
Coconut Milk Braised Chicken
Lemon Rosemary Chicken Breasts
Chicken Cutlets In Pan Sauce

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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.

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Recipe Adapted from: http://www.skinnytaste.com/2013/08/grilled-chicken-with-black-bean-mango.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Marinated, Pan-Seared Mexican Chicken

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

Category: Entree

Cuisine: Mexican

Keyword: pan-seared Mexican chicken

Servings: 4 servings

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless skinless chicken breasts (4 ounces each)
salt and pepper (to taste)
6 cloves minced garlic
2 teaspoons cumin
1 teaspoon dried oregano
2 limes, JUICE OF
1/4 cup water

US Customary - Metric

Instructions

Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.
In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of marinade for later.
Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)
Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.
When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!

Recipe Notes

Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.

Nutrition Facts

Marinated, Pan-Seared Mexican Chicken

Amount Per Serving (1 (4 ounce) breast)

Calories 140 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 72mg24%

Sodium 134mg6%

Potassium 455mg13%

Carbohydrates 2g1%

Protein 24g48%

Vitamin A 45IU1%

Vitamin C 6.4mg8%

Calcium 26mg3%

Iron 1.3mg7%

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

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27
Sep
2014

My Heart Is Full… So Are My Pantry Shelves!

categories: Canning And Preserving, From Our Veggie Garden

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I took a good look at our canned and dried food pantry yesterday and was overcome with thankfulness for the blessing of abundance. I know lots of “serious canners” have LOTS and LOTS of canned goods in their pantries, so this would seem small, but for us, this is more than enough for our family and some of our friends to enjoy the bounty of summer!
Up until this summer, the only canning I had done was making jams and jellies for our family’s needs, and to give as gifts for friends. I LOVE to give baskets of homemade jams and goodies to friends at Christmas. This summer I decided to learn more about canning and dehydrating.I did a lot of researching and reading up on canning and dehydrating foods, and then put that learning into practice. Baby steps…

Because we have a small raised bed garden in our back yard and the fact that I bought a pressure canner (with birthday gift cards), I can now preserve a lot of what I grow in more ways than I was able to before. So… it is now September, and we are blessed to have “more than enough”. While I am absolutely in no way a “doomsday prepper”, it does feel good to know that we have canned goods in storage. It’s very convenient to pull a jar of home grown food off the shelf when we need something quick like salsa, veggies, jam, etc. (haven’t purchased jam in about 5 years!).

Canning some of our own home-grown food also saves us money, as we don’t have to purchase as much “stuff” at the store. Plus I LOVE to be able to give away a lot of the canned goods I “prepared with love” to our friends. For me, it’s a matter of being frugal and wise with what God has provided… and being able to bless others, as well. Now THAT’s a win-win situation.

Besides having produce and fruit available all summer to eat just by going out to our little backyard garden and gathering it, I was also able to preserve from our garden (by canning OR dehydrating). Food such as strawberries, blueberries, green beans, tomatoes, onions, pickles, garlic, basil, flat leaf parsley, thyme, oregano, peppermint, sage, parsley, zucchini, coriander, rosemary, carrots, and peppers.

I was also able to preserve (by canning or dehydrating, or freezing) fruit that I picked at local U-Pick Farms or that I was given by friends ): apples, peaches, blackberries, boysenberries, raspberries, more blueberries, asian pears, etc.

I feel very fortunate to live in a beautiful part of the country (the great Pacific Northwest) with a great summer climate and adequate rainfall where I can grow, pick, and preserve the bounty God has provided. I realize that it is all a gift… others might not be as fortunate, due to life circumstances or geographical location, and I thank God for this blessing.

I worked really hard this summer processing our garden’s abundance (even after giving away a lot of it to family and neighbors), and now as a result, for the next year or so my family and friends can enjoy the “fruits of my labors” by simply opening a jar! I am so filled with thankfulness for God’s provision and blessing… my heart is full…and now my pantry is full, also. For all of it… I AM GRATEFUL!

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22
Sep
2014

Chocolate Creme Brulee

categories: Chocolate, Desserts

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Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.
My husband LOVES Creme Brulee. He also LOVES chocolate. So when I found this recipe for Chocolate Creme Brulee, how could I go wrong? Chocolate AND Creme Brulee???… whoa. That’s a winning combo, in my book!

I found the original recipe on Pinterest a while ago, and finally decided to try a chocolate version of this classic dessert. My husband had just finished taking a few more continuing ed. classes to renew his Real Estate Appraisal License once again. I wanted to celebrate with one of his favorite desserts! He was pleasantly surprised… and enjoyed these very much!

If you like creme brulee, I highly recommend this delicious chocolate version. Perhaps you would like to make a non-chocolate version? Check out one of my recipe for Classic Creme Brulee! I think you will love it!

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

Do I Need Special Equipment To Make Chocolate Creme Brulee?

This delicious treat is a nice and easy, yet impressive dessert to serve to those you love. I have a creme brulee set (a birthday present from years ago). I’ve given directions which include a way for you to make this without specialty pans. All you will need are four 6oz. ramekins and a cake pan (with sides).

To make the hardened sugar top, I use a chef’s kitchen blowtorch. That is not necessary, because you can also use your oven broiler to do this. The instructions are in the printable recipe.

Chocolate Creme Brulee Is Easy To Make

Making this treat is pretty easy! A chocolate custard-style base is cooked and then poured into ramekins and baked. Once baked, the desserts are refrigerated until very cold.

Here are 4 ramekins filled with chocolate creme brulee, straight out of the oven. They are now ready to refrigerate until they have fully chilled. Later we will sprinkle the top of each dish with granulated sugar and take a blow torch to them. THAT’S where the magic happens!

The Crisp Sugar Top Is Fun To Crack Into On Creme Brulee

This dessert is so easy to prepare, and there’s nothing more fun than to crack into the hardened sugar “shell” on top. Granulated sugar is heated with a cook’s blowtorch and it forms a hard shell on top. Now to crack into it, and enjoy every bite!

See how the torched/broiled sugar topping cracks? Do you see all that delicious chocolate creme brulee underneath it? YUM.

Sure hope you enjoy this delicious chocolate creme brulee dessert! Have a GREAT day, and stop by again soon!

Looking for More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of wonderful dessert recipes, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.melangery.com/2013/02/chocolate-creme-brulee-have-most.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Creme Brulee

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chocolate creme brulee is a delicious flavor variation on a classic dessert, complete with crispy sugar crust to crack into. Recipe makes 4 servings.

Category: Dessert

Cuisine: American

Keyword: chocolate creme brulee

Servings: 4 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups heavy whipping cream
1/4 cup granulated sugar
1 pinch salt
3 oz. bittersweet chocolate , finely chopped
1 teaspoon vanilla extract
3 egg yolks
4 Tablespoons granulated sugar (For garnishing the top of the cooked creme brulee)

US Customary - Metric

Instructions

Preheat oven to 300 degrees. Bring a large pot of water to a full boil. While the water is boiling, prepare the recipe.
Place the finely chopped chocolate pieces into a heatproof bowl.
Add the whipping cream, 1/4 cup sugar, and the salt to a saucepan. Stir and cook over medium heat for approximately 5 minutes (until you can see the steam beginning to rise). Do not boil. Remove the hot cream mixture and pour it over the chocolate pieces. Let it stand for a couple minutes, then whisk it to combine. Mixture should be smooth.
Beat the egg yolks and vanilla in a medium sized bowl until smooth. Slowly and in a very thin stream, pour (just a little at a time) the hot chocolate mixture into egg yolk mixture, whisking constantly. You don't want the eggs to scramble, so do this slowly and stir continually. Once mixture is fully incorporated and smooth, pour the mixture into four 6 oz. ramekins.
Using A Standard Creme Brulee Pan And Rack? Prepare the recipe. Place ramekins and rack in pan. Place the pan onto a middle baking rack. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.
Preparing This Without A Creme Brulee Pan And Rack? Take a dish towel and get it damp. Lay it in the bottom of a baking pan (with sides). The damp towel is there so ramekins don't move around while baking. Place ramekins on towel in pan. Now carefully pour the boiling water into the pan (but NOT into the ramekins!). Place the pan onto a middle baking rack. Pour the boiling water in the pan until it reaches about half way up the sides of the ramekins. Loosely cover the entire pan with aluminum foil. Bake in a 300 degree oven for 25-30 minutes. The custard should just be "set" at this point.
Remove baking pan from oven; and remove ramekins from pan. Chill ramekins for 4-6 hours (can even chill overnight!), to ensure they are fully "set" and cold. Right before serving, sprinkle 1 Tablespoon granulated sugar over the top of each ramekin. Use a kitchen torch to brown/crystallize the top OR place under the oven broiler to brown (about 2-3 minutes). If broiling, keep a close eye on the dessert, so it won't burn. Enjoy!

Nutrition Facts

Chocolate Creme Brulee

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 33g206%

Cholesterol 310mg103%

Sodium 63mg3%

Potassium 224mg6%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 32g36%

Protein 5g10%

Vitamin A 1945IU39%

Vitamin C 0.7mg1%

Calcium 108mg11%

Iron 1.7mg9%

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

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19
Sep
2014

Banana Crumb Muffins

categories: Breads, Breakfast, Muffins

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You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

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

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and fresh from the oven… looking GOOD!

Once the paper baking wrapper has been removed, you can see the three layers, plus the crumb topping!

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

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

Recipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Banana Crumb Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast

Cuisine: American

Keyword: banana crumb muffins

Servings: 12 muffins

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffins:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas , mashed
3/4 cup granulated sugar
1 egg , slightly beaten
1/3 cup butter , melted

For Cream Cheese Filling:

4 oz. cream cheese , softened
3 Tablespoons granulated sugar
1 Tablespoon flour
1/2 teaspoon vanilla
1 egg , slightly beaten

For Crumble Topping:

2 Tablespoons packed brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons old-fashioned oats
2 Tablespoons finely chopped pecans or walnuts
1/2 teaspoon cinnamon
pinch of salt
2 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!

Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts

Banana Crumb Muffins

Amount Per Serving (1 muffin)

Calories 283 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 56mg19%

Sodium 292mg13%

Potassium 189mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 2.6mg3%

Calcium 36mg4%

Iron 1.2mg7%

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

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