The Grateful Girl Cooks!

18
Oct
2025

Pumpkin Spice Candied Nuts

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Pumpkin Spice Candied Nuts are a yummy snack or party treat! Mixed nuts are coated in a pumpkin pie spice, brown sugar and butter mixture!

If you’re looking for a tasty snack (or food gift) that is guaranteed to be a big hit, may I suggest making Pumpkin Spice Candied Nuts? They are perfect for movie night munchies, gift giving, or to serve at a potluck or any other get-together. YUM!

Flavored with warm spices (cinnamon, nutmeg, ginger, cloves and allspice) and cooked in a brown sugar and butter syrup until candied, these are great treats! Here’s how to make pumpkin spice candied nuts.

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

Prepare Candied Topping For The Mixed Nuts

Place brown sugar, butter, and pumpkin pie spice in a large saucepan. NOTE: If you don’t have pumpkin pie spice mixture on hand, you can use my recipe to make your own (it’s easy!). You can find that recipe HERE.

Turn the heat to Medium-High and cook, stirring often as the butter melts, to combine these three ingredients.

Continue to cook until all the butter has melted and the mixture is thick and smooth. Now it’s time to add the mixed nuts and water!

Add The Mixed Nuts And Cook!

Add salted, roasted mixed nuts and water to the pan, and stir to combine these ingredients with the candied topping mixture.

Bring this mixture to a boil on Medium-High heat. Once the liquid has reached a full boil, set a timer for 3 minutes.

Boil the candied nut mixture for 3 minutes, stirring constantly. When done, the liquid should have thickened, reduced some, and glazed the mixed nuts. Remove the pan from the heat.

If you find there is still “too much” liquid in the pan after 3 minutes of full boiling time, let it boil another 30-45 seconds, then remove the pan from the heat.

Cooling The Cooked Nuts

Immediately pour the pumpkin spice candied nuts onto a sheet of parchment paper in a single layer. Use a fork to quickly separate the nuts as much as possible before the candy topping hardens.

TIP: As soon as you remove the candied nuts (and glaze) from the pan, put the pan in your sink with some dish soap and fill it with water. This will make your cleanup so much easier, because the candied topping will harden and stick to the pan (and be harder to clean) if you don’t do this!

Once the “candied topping” has cooled and slightly hardened enough to be safe to touch, separate the nuts and spread them back out on the parchment paper to finish drying.

Let the pumpkin spice candied nuts dry until the candied topping has fully hardened on all sides of the mixed nuts. The nuts will typically be fully hardened on all sides and cooled after 10-15 minutes.

Place the fully cooled, separated nuts in an airtight container and store at room temperature for several weeks in your pantry OR grab a bowl, fill it up with pumpkin spice candied nuts, and serve them right away!

Serve And Enjoy The Pumpkin Spice Candied Nuts

When you’re ready to serve, place them in a decorative bowl and set them out to be enjoyed by family and/or friends. They will be gobbled up very quickly, so you may want to consider making more than one batch!

Pumpkin spice candied nuts also make nice little gift for friends (or the holidays)! Put some of the candied nuts in a little cellophane bag, tie the bag with a pretty ribbon and give them a homemade tasty snack, straight from your kitchen!

I hope you have the opportunity to make this yummy recipe and trust you and those you love will enjoy them, as well! They’re absolutely delicious (and very addicting)!

Thank you for taking time out of your busy day to visit my blog. Please come back soon for more family-friendly recipes! Take care, may God bless you, and have a wonderful day!

Looking For More CANDIED OR SPICED NUT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of candied and/or spiced nut recipes to check out, including:

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Recipe adapted from and with thanks to: Jessica, at: Pumpkin Spice Candied Nuts | The Novice Chef

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Spice Candied Nuts

Prep Time

5 mins

Cook Time

8 mins

Cooling Time

10 mins

Total Time

23 mins

Pumpkin Spice Candied Nuts are a yummy snack or party treat! Mixed nuts are coated in a pumpkin pie spice, brown sugar and butter mixture!

Category: Appetizer/Snack

Cuisine: American

Keyword: pumpkin spice candied nuts

Servings: 8 (¼ cup per serving)

Calories Per Serving: 370 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups mixed nuts (roasted, salted)
1 cup brown sugar light or dark
4 Tablespoons butter salted or unsalted
1½ teaspoons pumpkin pie spice
2 Tablespoons water

US Customary - Metric

Instructions

Place brown sugar, butter, and pumpkin pie spice in a large saucepan. Turn the heat to Medium-High and cook, stirring often, to combine. Continue to cook until butter has melted and mixture is thick and smooth. Add nuts and water to the pan; stir to combine with brown sugar mixture.
Bring mixture to a boil on Medium-High heat. Once liquid has reached a full, rolling boil, set a timer for 3 minutes. Boil for 3 minutes, stirring constantly. When done, liquid should've thickened, reduced, and glazed the mixed nuts. Remove pan from the heat.
Immediately pour candied nuts onto a sheet of parchment paper in a single layer. Use a fork to quickly separate the nuts as much as possible. (before topping hardens). Once the "candied topping" has cooled enough to be safe to touch, separate the nuts; spread them back out on the parchment paper to finish drying.
Let the candied nuts dry until completely cool and the glaze has hardened on all sides (about 10-15 minutes). Place the nuts (once fully cooled) in an airtight container to store (for up to a week). Serve and enjoy!

Nutrition Facts

Pumpkin Spice Candied Nuts

Amount Per Serving (1 (1/4 cup))

Calories 370 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 256mg7%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 27g30%

Protein 6g12%

Vitamin A 181IU4%

Vitamin C 0.2mg0%

Calcium 52mg5%

Iron 2mg11%

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

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14
Oct
2025

Nutella and Fruit Waffle

categories: Breakfast

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Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you’ll love it!

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

What Inspired Me To Make These Waffles

In October of last year (2024), my husband and I flew to Portugal to see our son and daughter-in-law who live in Central Portugal. We also spent a few days exploring Lisbon and found a little restaurant just a few doors down from our hotel in the Alfama district, where we enjoyed having dinner one evening.

The restaurant was pretty basic and unassuming looking on the outside, but it was so cute on the inside! Let me tell you, the food and service here were outstanding!

It was so amazing (thanks to Chef Demer and his team) that we went back for another dinner the next evening AND for breakfast the following morning! Yes… it was THAT GOOD!

Gosta Do Castelo

The restaurant is Gosta Do Castelo, and it is located up on the hill near the famous castle (Castelo de São Jorge) in the Alfama district of Lisbon. All of the meals we had there were insanely delicious, and the service and friendliness of their entire staff was incredible!

The morning we had breakfast there I had a granola and fruit overnight oats bowl, and my husband ordered waffles with Nutella and fruit. They both looked and tasted fantastic!

After seeing the beautiful way both of these meals were presented, I KNEW I had to come home and try and re-create that amazing looking waffle so I could enjoy it myself!

That is the true story of how I was inspired to make this decadent waffle breakfast in the comfort of my own home! For my husband and I this an occasional treat, and it’s delicious! So, here’s how to make a yummy Nutella and Fruit Waffle.

Make The Waffle(s)

Use the waffle batter of your own choice, whether it is a commercially prepared mix OR a homemade waffle mix, and prepare it according to the instructions. This is completely your choice, of course.

Make the kind of waffles you enjoy and typically make, and then “fancy them up” with the Nutella and recommended fruit toppings, and I’m positive they’ll be enjoyed!

I use our Belgian waffle maker to make one thick round waffle per serving, but it is certainly okay to use two smaller, thinner waffles and layer them on the plate (just as the restaurant in Portugal did- see above pic).

TIP: By the way, if it is quicker and more convenient for your schedule (and you enjoy them), use frozen waffles, prepared according to the package directions.

Prepare The Toppings While The Waffle Cooks

While the waffle is cooking, prepare the fruit topping for the finished waffle. For each waffle, slice a banana into ½” slices and cut about 3-4 fresh strawberries into thin slices.

You will also need about 10-12 fresh blueberries for the waffle topping and an optional peppermint sprig or a fresh pea tendril for garnish, if desired. Poppy seeds and a jar of Nutella chocolate hazelnut spread will also be needed!

Assemble And Serve The Nutella And Fruit Waffle

Remove the waffle from the waffle maker once it is done cooking and is browned and crispy. Place it on a serving plate and decorate it for serving while it is still hot.

Spread Nutella over the top of the waffle, to cover it with the yummy chocolate. The amount of Nutella you use is completely up to you! I typically spread about 2 Tablespoons over the surface of the waffle.

Arrange the banana and strawberry slices decoratively on top of the Nutella spread. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices, as shown below.

If desired, sprinkle the waffle with sifted powdered sugar. You can also garnish the waffle with a sprig of fresh peppermint or a fresh pea tendril (shown below), for a little pop of added color.

Serve the Nutella and fruit waffle immediately, grab a fork, and dig in! The fresh fruit and deep creamy chocolate hazelnut Nutella combine to make this a beautiful and delicious breakfast treat!

I hope you have the opportunity to try this yummy, decadent Nutella and fruit waffle, and trust you’re going to enjoy it as much as we do!

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

Looking For More BREAKFAST Recipes?

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

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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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Nutella and Fruit Waffle

Prep Time

7 mins

Cook Time

3 mins

Total Time

10 mins

Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!

Category: Breakfast

Cuisine: American

Keyword: nutella and fruit waffle

Servings: 1 waffle

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 4" waffle use homemade OR frozen, as desired
2 Tablespoons Nutella hazelnut spread
1 medium banana peeled, cut in ½" slices
3 large fresh strawberries de-stemmed, cut in thin slices
10 fresh blueberries or more, if desired
¼ teaspoon poppy seeds

Additional Garnish (OPTIONAL): Sifted powdered sugar, peppermint leaves or pea tendrils, as desired

US Customary - Metric

Instructions

Use a waffle batter of your choice, whether it is a commercially prepared mix OR a homemade waffle mix. Prepare the batter according to package instructions.
Preheat waffle maker according to manufacturer directions. **If you're going to use frozen waffles, prepare them according to the package directions.**
Cook waffle according to directions. Remove waffle from the waffle maker (or toaster if using) once it is done cooking, browned and crispy. Place waffle on a serving plate.
Spread Nutella over the top of the waffle. **The amount of Nutella used is totally up to you! I usually spread about 2 Tablespoons on the waffle.
Arrange the banana and strawberry slices decoratively on top of the Nutella. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices.
If desired, sprinkle waffle with sifted powdered sugar. Garnish with fresh peppermint leaves or a fresh pea tendril, for added color (optional). Serve.

Recipe Notes

NOTE: Waffles may vary widely in size depending on the waffle maker used (or if using frozen waffles). The caloric calculation was made using a standard 4" size waffle using a mix, as this is the size most commonly made or purchased. Photos are shown using a larger, 6" Belgian-style waffle, which would have a higher caloric value.

Nutrition Facts

Nutella and Fruit Waffle

Amount Per Serving (1 waffle (4"))

Calories 342 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 11g69%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.1g

Sodium 17mg1%

Potassium 712mg20%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 40g44%

Protein 4g8%

Vitamin A 93IU2%

Vitamin C 59mg72%

Calcium 70mg7%

Iron 2mg11%

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

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11
Oct
2025

Italian Turkey Noodle Bake

categories: Italian, Main Dishes, Turkey

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Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

If you’re looking for a delicious, all-in-one-meal, may I suggest trying this recipe for Italian Turkey Noodle Bake? Simple to prepare and very yummy, I think you’re going to enjoy it!

Basically this dish is put together similar to a lasagna… in layers! It’s full of onions, zucchini, garlic, lots of cheese, ground turkey, egg noodles, diced tomatoes and Italian seasoning, so there’s a lot to love!

Let me show you step by step (below) how to make this yummy Italian Turkey Noodle Bake that will yield about 6 servings. Here’s how.

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

Cook The Egg Noodles

Bring a saucepan of boiling, salted water to a full rolling boil, then add 2 cups of dried egg noodles. Cook them according to the package directions until tender (about 7-8 minutes, typically).

Pour the cooked, hot noodles into a colander, spray them well with cold water (to stop the cooking process), and then let them drain well. Set them aside until they’re needed later.

A Little Bit Of Prep

Preheat your oven to 375°F. Your oven can be preheating while you are cooking and layering the remaining ingredients for the Italian Turkey Noodle Bake. I usually start preheating the oven when I begin to cook the ground turkey.

You will need a 9″ x 9″ oven-safe baking dish. Spray the baking dish lightly with non-stick spray on the bottom and sides.

Brown The Onions, Garlic And Turkey

Heat olive oil on medium heat in a large skillet. Add ½ cup of chopped onions and let them cook for about 3 minutes, stirring them as they cook and become translucent and tender.

Stir in 2 tsp. of finely minced garlic and continue to cook the onions and garlic for 1 minute, stirring them often so the garlic doesn’t burn (and become bitter).

Add the ground turkey to the onions and garlic. Cook the turkey (stirring often) until it’s fully cooked through and browned. Use a utensil to help break the turkey up into very small pieces as it cooks.

When the ground turkey has finished cooking, remove any fat or grease that has accumulated in the skillet (and discard it).

Add Veggies And Spices

Stir in a 14.5 oz. can of diced tomatoes (INCLUDING the juice), Italian seasoning, salt and black pepper. Give the mixture a quick stir to incorporate them into the turkey.

Did you know you can make your own Italian seasoning, if necessary? I have a simple recipe to make Homemade Italian Seasoning, so check it out.

Add zucchini pieces (2 medium zucchinis, cut into ¼” round slices then each round slice cut into fourths). Stir only until they’re combined with the turkey mixture. Simmer on Medium heat for about 3 minutes. Don’t overcook the zucchini, because you want it to be crisp-tender, not “mushy”.

When done, sprinkle the turkey and veggies with finely grated Parmesan cheese (for more flavor) and stir to combine.

Layer The Baking Dish

#1- Add a very light layer of the turkey mixture on the bottom of the dish. You only want enough meat, veggies and liquid to barely cover the bottom.

#2- Add HALF of the cooked, drained egg noodles on top of the bottom layer (turkey/veggies) and distribute them evenly.

#3- Cover the noodle layer with HALF of the remaining turkey/veggie mixture.

#4- Sprinkle the surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese.

REPEAT the layers using the remaining ingredients (noodles, then turkey mixture, then cheeses). Now it is ready to be baked.

Time to Bake!

The baking dish should be very full once the layers are complete. In the photo below, you can see the different layers by looking at the dish from the side.

Cover the baking dish with aluminum foil. Bake the “casserole” at 375°F for 15 minutes, then remove the aluminum foil. Put the dish back in the oven and bake (uncovered) for an additional 15-20 minutes.

When it’s done, the cheese on top should be fully melted, and the Italian Turkey Noodle Bake should be completely heated through.

Serve The Italian Turkey Noodle Bake

Remove the hot baking dish from the oven and place it on a wire rack to let it cool about 3-4 minutes before serving.

Use a large spoon to “dish up” the Italian Turkey Noodle Bake onto serving plates or into serving bowls. If desired, sprinkle the top of each portion with additional Parmesan cheese for presentation.

Serve immediately while it is hot and get ready to enjoy a delicious, all-in-one meal. How can you go wrong with turkey, fresh veggies, pasta and cheese?

This meal is really satisfying, delicious and filling, so I’m confident you’ll enjoy this dinner. My husband absolutely loves it. He had seconds for dinner, and then he gobbled up the leftovers for his lunches over the next couple of days.

I hope you have the opportunity to make this simple yet satisfying meal for yourself and those you love. I trust you’ll enjoy it as much as we do.

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

Looking For More GROUND TURKEY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of ground turkey recipes, including:

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.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Turkey Noodle Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

Category: Main Dish

Cuisine: Italian

Keyword: Italian turkey noodle bake

Servings: 6

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried egg noodles
1 Tablespoon extra virgin olive oil
½ cup yellow onion (finely chopped)
2 teaspoons garlic (finely minced)
1 pound ground turkey
14.5 ounces canned diced tomatoes INCLUDING JUICE (do not drain)
1 teaspoon dried Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
2 medium zucchini sliced in ¼" rounds, then sliced in ¼'s
1 Tablespoon finely grated Parmesan cheese to sprinkle on turkey mixture in skillet
1 cup shredded mozzarella cheese *DIVIDED USE (FOR LAYERS)
½ cup finely grated Parmesan cheese *DIVIDED USE (FOR LAYERS)

US Customary - Metric

Instructions

Cook egg noodles in boiling, salted water according to pkg. directions until tender (7-8 minutes, typically). Pour noodles into a colander, spray well with cold water (to stop cooking process). Drain well. Set them aside until later.
Preheat oven to 375°F. Spray a 9" x 9" baking dish lightly with non-stick spray on bottom and sides.
Heat olive oil on medium heat in a large skillet. Add chopped onions; cook for 3 minutes, stirring often until tender and translucent. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground turkey to the skillet. Cook turkey (stirring often) until it is fully cooked and browned. Use a utensil to break up the turkey into small pieces as it cooks. When done, remove any accumulated grease from the skillet (discard it).
Stir in diced canned tomatoes (INCLUDING juice), Italian seasoning, salt and black pepper. Stir to incorporate them into the turkey. Add zucchini; stir to combine. Simmer on Medium heat for 3 minutes. When done, sprinkle with Parmesan cheese (approx. 1 Tbsp.); stir to combine.
#1- Add a light layer of turkey mixture on the bottom of the dish (only enough to barely cover the bottom). #2- Add HALF the egg noodles on top of the bottom layer; distribute evenly. #3- Cover noodle layer with HALF of remaining turkey/veggie mixture. #4- Sprinkle surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese. Now REPEAT the layers using the remaining ingredients (noodles, turkey mixture, both cheeses).
Cover baking dish with foil. Bake at 375°F for 15 minutes, then remove aluminum foil. Put dish back in oven; bake (uncovered) an additional 15-20 minutes. Remove, let rest for about 3 minutes, then serve!

Recipe Notes

NOTE ABOUT THE ZUCCHINI: Trim ends off each zucchini. Cut each zucchini into round slices, each slice about ¼" thick. Cut each round into fourths.

Nutrition Facts

Italian Turkey Noodle Bake

Amount Per Serving (1 (1/6 of total))

Calories 279 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 75mg25%

Sodium 713mg31%

Potassium 614mg18%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 450IU9%

Vitamin C 19mg23%

Calcium 225mg23%

Iron 2mg11%

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

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07
Oct
2025

Homemade Decorative Sprinkles

categories: Desserts, Tip Of The Day

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Did you know you can make Homemade Decorative Sprinkles from scratch? They’re easy to make (in any color you want) to top your baked treats!

Last year I went on the hunt for colored “Halloween or Fall-inspired decorative sprinkles” to use for a treat I was making. I went to 3 different stores and couldn’t find any sprinkles in the colors I needed. Nothing!

After my relentless search, I came home and decided to research online to see if anyone out there knew how to make decorative sprinkles from scratch in custom colors.

Guess what? They CAN be made at home! I discovered a great blog where I learned how to do this and it WORKS (thank you John, at Preppy Kitchen). So, I made my own decorative sprinkles in the colors I wanted! they turned out great, and I used them on my Fall treats (shown further below).

I love that cute little sprinkles are easy to make in so many colors, and the possibilities are endless! Hooray! Here’s how to make your own homemade decorative sprinkles.

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

Combine The Sprinkle Ingredients

The first thing you need to do is SIFT 1 cup of powdered sugar (also known as confectioner’s sugar) into a large bowl. Make sure there are no clumps, because they will clog up the works while piping the icing later.

Add 1 Tablespoon of light corn syrup, ½ teaspoon of vanilla extract and 1½ Tablespoons of water to the sifted powdered sugar. Beat well until it becomes smooth and lump-free.

Once the icing is smooth, add the remaining ½ cup of sifted powdered sugar. Mix well until fully combined, lump free and is flowing and “pipeable”.

TIP: If necessary, add a tiny bit more water (approx. 1 teaspoon at a time) until this mixture becomes flowing and “pipeable”. Make sure the icing can be easily piped through a pastry bag tip or other piping bag.

Color The Sprinkle Mixture

Divide the icing between small bowls, with the number of bowls used based on the different number of colors you will be making.

When I photographed this last Fall, I wanted to use orange, black and white for the Halloween treats I was making. I kept some of the icing white and then divided the rest into two small bowls for the two other colors.

Add drops of food coloring, as much as necessary to achieve the color you want. Stir the food coloring into the icing mixture very well, to thoroughly distribute the color evenly.

TIP: The colored icing will lighten and fade slightly as it dries overnight and becomes hard, so add just a tiny bit more food coloring than you think you should.

Pipe Sprinkles With Pastry Bag OR Plastic Sealable Bag

Load your pastry bags with the various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. I own many pastry bags, but photographed this using Ziploc resealable bags, because I realize most people don’t have pastry bags.

Spoon each color of icing into the bottom corner of the Ziploc bags, release air from the bag, then seal the bag.

NOTE: Before you do anything else, line a baking sheet with parchment paper so it’s ready to go once the colored icing bags are prepared.

Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. If using Zip-Loc bags, use scissors to cut a very small opening across the bottom corner of the bag.

This opening should only be big enough to pipe a thin line of icing through. You want those colored sprinkles to be thin!

Pipe Sprinkle Lines And Let Dry Overnight

Using each color of icing (one at a time), pipe thin lines of colored icing onto the parchment paper, continuing to squeeze the icing out of the bag as you go.

The photo below is of all three colors piped onto the parchment paper. Try and get the lines as straight as possible and make sure they don’t touch each other. My hands were really jiggling while I did this as you can see in the photo below… ha ha! If you want to make colored DOTS instead of lines, feel free to do that, as well.

HELPFUL TIP: A tip from the original author is when you’re piping the lines, try to keep the tip about ½” above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing.

Set the baking sheet full of “future” homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours)!

Cut The Dried Sprinkles

The dried sprinkles should be hardened and fully dry by the next day. Gather some of the colored lines by pulling them off the parchment paper (some may break off while doing this).

Use a knife to cut the colored lines into the smaller size you want for your homemade decorative sprinkles. I usually cut the sprinkles into about ¼-½ long pieces.

When done with a certain color, move them aside and repeat until all the colors of sprinkles have been cut into the desired sizes you want.

Separate Colors OR Combine Sprinkles – Your Choice!

At this point, you will have small amount of homemade decorative sprinkles, made to order! Store each color in a separate airtight container in the pantry, and they’ll last for about a year.

You can also combine certain color combinations and store them together in an airtight container in the pantry, where they’ll last for about a year.

Time To Use The Homemade Decorative Sprinkles

This “recipe” is wonderful because you can easily create an endless supply of various colors of homemade decorative sprinkles to use throughout the year! If you need more, the recipe can EASILY be doubled or tripled, to suit your needs.

Now you know how to make colored sprinkles to use for Valentines Day, Easter/Spring, Christmas, Winter, Fall, Birthdays and any other time. How cool is that!

I enjoyed using these orange, black and white homemade decorative sprinkles last Fall when I made delicious Chocolate Dipped Fall Pretzels. You can see in the photo below how cute they look!

I hope you have the opportunity to make your own colorful homemade decorative sprinkles. They really are simple to make, taste great, and can be easily custom colored!

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

Looking For More Interesting TIPS or HOW-TO’S?

You can find ALL of my recipes (and tips) in the Recipe Index, which is located at the top of the page. I have many to choose from, including:

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Original recipe source (and with thanks to John Kanell) at: https://preppykitchen.com/homemade-sprinkles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Decorative Sprinkles

Prep Time

10 mins

Cook Time

0 mins

Drying Time (inactive)

12 hrs

Total Time

12 hrs 10 mins

Did you know you can make Homemade Decorative Sprinkles from scratch? They're easy to make (in any color you want) to top your baked treats!

Category: Condiment

Cuisine: All Cuisines

Keyword: homemade decorative sprinkles

Servings: 16 (1 Tbsp. per serving)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups powdered sugar (confectioner's sugar) DIVIDED USE
1½ Tablespoons water (cool not hot)
1 Tablespoon light corn syrup
½ teaspoon vanilla extract
additional water, IF NEEDED *add 1 tsp. at a time, only if needed
gel or liquid food coloring

Instructions

Line a baking sheet with parchment paper. Set aside until later.
Sift 1 cup powdered sugar into a large bowl. Add corn syrup, vanilla extract and 1½ Tablespoons water to the powdered sugar. Beat well until smooth and lump-free. Sift and add the remaining ½ cup powdered sugar. Mix well until fully combined, flowing and "pipeable". TIP: If necessary, add a bit more water (about 1 teaspoon at a time) until mixture is smooth, thick yet flowing enough to be easily piped through a pastry bag tip.
Divide icing into small bowls based on the number of colors you're making. Add food coloring as needed to achieve the color you want. Stir food coloring into the icing to distribute color evenly. TIP: Colored icing will lighten and fade slightly as it dries and hardens overnight, so add just a tiny bit more food coloring than you think you should.
Load pastry bags with various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. **If using Ziploc-style bags, spoon each color of icing into the bottom corner of individual bags, release the air, then seal the bags. Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. Use scissors to cut across the bottom corner of the bag. This opening should only be big enough to pipe a thin line of icing through.
Pipe thin lines of colored icing onto the parchment paper-lined baking sheet, squeezing icing out of the bag as you go. Try and get the lines as straight as possible and make sure they don't touch each other. HELPFUL TIP: When piping the lines, try to keep the pastry tip (or corner of the bag) about ½" above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing. Set the baking sheet full of "future" homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours).
After they have dried completely (12 hours), use a knife to cut each colored line of icing into ¼"-½" long pieces. When done with each color, set them aside. Repeat until all colored lines have been cut into desired sizes. Store sprinkles in airtight containers for up to a year.

Nutrition Facts

Homemade Decorative Sprinkles

Amount Per Serving (1 Tablespoon)

Calories 48

% Daily Value*

Fat 0.003g0%

Sodium 1mg0%

Potassium 0.4mg0%

Carbohydrates 12g4%

Sugar 12g13%

Calcium 0.3mg0%

Iron 0.01mg0%

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

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04
Oct
2025

Air Fryer Ratatouille

categories: Air Fryer Recipes, Vegetable Dishes

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Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.

Today I want to share a recipe with you for air fryer ratatouille. If you’re unfamiliar with this dish, it is a roasted vegetable dish that originated in France in the 18th century as a “peasant dish”.

The “lower class” farmers and peasants of the time could make this dish easily using their home-grown garden produce to make a filling and hearty vegetable “stew”.

In modern times, it has acquired a wonderful reputation around the world as a delicious, colorful roasted vegetable side dish or main dish.

During the heat of summer when I don’t want to turn on our oven (and heat up our kitchen), it’s so convenient to use my air fryer for cooking. Here’s how to make this yummy ratatouille using an air fryer.

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

Prep the Vegetables

The vegetables you will need for this ratatouille recipe are eggplant, green zucchini, yellow squash, onions, garlic and tomatoes. I am so fortunate to grown all of them in our little raised bed garden, so I could use them for this recipe!

The eggplant I used was medium-sized (about 6″ long), and I used two small green zucchini, two small yellow squash and two medium tomatoes when I photographed this (all from our garden!).

You can substitute 1 medium-sized zucchini and/or yellow squash, or a very large tomato if that’s what you have and end up with about the same amount!

Trim the ends off the vegetables, then slice each of them into rounds that are approximately ¼” thick. Set the sliced vegetables aside until you are ready to assemble the ratatouille in the pan.

Prepare The Spice Mixture for the Veggies

Place olive oil, salt, pepper, dried oregano and dried basil in a small bowl, then stir until these ingredients are fully combined.

Place all of the sliced veggies into a separate, large mixing bowl. Pour the oil and spice mixture over all the sliced veggies.

GENTLY toss the veggies in the oil and spices until they have been well-covered with the seasoning mixture. The vegetables, especially the tomatoes, are pretty “delicate”, so go easy on them! Set the bowl aside.

Layer The Vegetables In The Prepared Casserole Dish

The casserole dish you use must be oven-proof and fit easily in the basket of your air fryer. Spray the bottom and sides with non-stick baking spray.

In a small bowl, stir together diced onion and minced garlic, then spread this mixture on the bottom of the baking dish. This is the first layer, and it will provide lots of flavor, so don’t forget this one!

Arrange the sliced vegetables in the pan (placing them directly on TOP of the onions and garlic. Stand the veggie slices on end, overlapping and alternating the veggies (and colors). Start around the edges of the pan and work into the center to create a colorful looking, layered ratatouille.

If you have more sliced veggies than it looks like you need to fill the pan, simply wedge them in the pan as best as possible in every nook and cranny you can find! for best results, try to keep the veggies in a single layer.

Cook The Air Fryer Ratatouille

Preheat your air fryer to 400°F. (200°C.). When it’s pre-heated, place the pan into the basket of the air fryer. Cook the ratatouille at 400°F. for 15-20 minutes until fully roasted.

IMPORTANT TIP: I absolutely recommend checking on the veggies around the 10–12-minute mark to ensure the veggies don’t overcook. The thickness of the vegetable slices you’re using and varying temperatures of different air fryers can all lead to differing results, so please keep an eye on the vegetables!

When the air fryer ratatouille is done, the vegetable slices should be well-browned and tender. Once done, pull the basket out of the air fryer.

Add Parmesan Cheese

Garnish the top of the ratatouille immediately with finely grated fresh Parmesan cheese (while the veggies are really hot). Put the ratatouille back in the air fryer and close it but DO NOT COOK IT ANYMORE.

The residual heat remaining in the air fryer allows the shredded Parmesan cheese to melt slightly on top of the hot vegetables, which adds another layer of flavor to this dish.

As soon as the Parmesan has melted, the air fryer ratatouille is ready to be served and enjoyed. The roasted vegetables look beautiful and are a wonderful addition to many main dishes.

I hope you have the opportunity to make air fryer ratatouille and trust you (and those you love) will really enjoy this yummy roasted vegetable side dish as much as we do!

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

Looking For More AIR FRYER Recipes?

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

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Recipe adapted from Katie Vine, at: Air Fryer Ratatouille Recipe with Eggplant and Zucchini – Dinners Done Quick

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Ratatouille

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: air fryer ratatouille

Servings: 4

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Ratatouille:

1 small eggplant* * 6" long, sliced in rounds, ¼" thick
2 small green zucchini sliced in rounds, ¼" thick
2 small yellow squash sliced in rounds, ¼" thick
2 medium tomatoes sliced in rounds, ¼" thick
½ cup yellow onion peeled, diced
1 Tablespoon minced garlic

For Spice Mixture:

3 Tablespoons extra virgin olive oil
1½ teaspoons salt
½ teaspoon black pepper
1 teaspoon dried ground oregano
2 teaspoon dried crushed basil

For Garnish: finely shredded fresh Parmesan cheese, as desired

US Customary - Metric

Instructions

Trim ends off eggplant, zucchini, yellow squash and tomatoes. Slice them into rounds approx. ¼" thick. Place sliced vegetable in a large bowl.
In a separate small bowl, stir olive oil, salt, pepper, oregano and basil until combined. Pour onto the sliced veggies. GENTLY toss veggies until they're well-covered. Set bowl aside.
The casserole dish/pan you use must be oven-proof and fit easily inside the basket of the air fryer. Spray the bottom and sides with non-stick spray. In a small bowl, combine diced onion and minced garlic; spread evenly on the bottom of the greased pan.
Arrange sliced vegetables in the pan (on TOP of the onions and garlic). Stand the veggie slices on end, overlapping/alternating veggies (and colors). Start around the edges of the pan; work into the center to create a colorful looking ratatouille.
Preheat air fryer to 400°F. (200°C.). Once heated, place ratatouille into the basket of the air fryer. Cook at 400°F. for 15-20 minutes until fully roasted. IMPORTANT TIP: Check on the veggies around the 10–12-minute mark to ensure they don't overcook. The size of vegetable slices used, and varying temperatures of air fryers can lead to differing results, so please keep an eye on the vegetables! When ratatouille is done, veggies should be well-browned and tender.
Once done, pull basket out of air fryer. Garnish veggies immediately with finely grated Parmesan (while veggies are hot). Put ratatouille back in the air fryer, but DON'T COOK IT ANYMORE. Residual heat remaining in the air fryer will melt the Parmesan cheese (about 1 minute). Once cheese melts, remove and serve the ratatouille while hot. Enjoy!

Recipe Notes

NOTE: The Parmesan cheese for garnish has not been included in the caloric calculation, as varying amounts may be added, depending on the user.

Nutrition Facts

Air Fryer Ratatouille

Amount Per Serving (1 (1/4 of total))

Calories 166 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 885mg38%

Potassium 777mg22%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 9g10%

Protein 4g8%

Vitamin A 789IU16%

Vitamin C 34mg41%

Calcium 64mg6%

Iron 2mg11%

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

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30
Sep
2025

Peach and Granola Pancakes

categories: Breakfast

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Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

Looking for a yummy pancake recipe that’s easy to make for yourself or your family? How about trying this recipe for peach and granola pancakes!

It’s the middle of summer and fresh peaches are everywhere! We love them so much, and so I came up with an idea for some delicious pancakes, filled with chopped fresh peaches and granola!

Seasoned lightly with ground cinnamon, the batter is simple to make, using purchased pancake mix and granola. If you like to make your own pancake mix and/or granola, that is awesome, too!

The pancake batter comes together in a flash, then they’re cooked lickety-split! Add an optional topping of sliced peaches, more granola, cinnamon and whipped cream to top the finished peach and granola pancakes, and you’ve got a great breakfast treat!

Here’s how simple it is to make these peach and granola pancakes!

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

Prepare The Pancake Batter

Place pancake mix, a peeled and chopped fresh peach, granola and ground cinnamon in a mixing bowl. Stir gently until these ingredients are combined.

I used commercial pancake mix and granola when I photographed these pictures. The granola I used also had a few raisins in it, so they were in the pancakes, too (more to the party, right?).

Add ¾ cup of water to the batter mixture and gently stir, to combine. If the mixture is too “thick” for pancakes, add some more water, but only a little bit at a time until it reaches the desired consistency.

You want a nice fairly thick batter but also need it to be able to be poured onto a griddle. Don’t overmix the batter, because overmixing produces “tougher” pancakes as the gluten in the flour becomes more strongly developed.

Cooking The Peach And Granola Pancakes

Grease a large skillet or griddle generously with non-stick cooking spray. Heat it on Medium-high heat until the skillet or griddle is hot (but not smoking).

Pour the pancake batter onto the grill using 1/3 cup of batter for each pancake. Lightly spread them out into a circle shape using a spoon, if necessary.

The batter from this recipe is enough to make five, 5″ pancakes, but the recipe can EASILY be doubled, if necessary. TIP: If you want the pancakes to be smaller and to end up with a couple more, use a ¼ cup of batter for each one.

Let the peach and granola pancakes cook until bubbles form around the edges and the batter on the edges becomes “set” and golden brown (1-2 minutes). Lift up an edge of a pancake and take a peek to make sure the bottom of the pancake is lightly browned.

You can see all the little pieces of fresh peaches and granola in the pancakes, as shown in the photo below. Don’t they look yummy even before they’re fully cooked?

Flip the pancakes over and continue to cook (1-2 minutes) until they’re cooked all the way through and are lightly browned on BOTH sides.

Transfer the pancakes off of the griddle and onto a serving platter or individual plates. Garnish while hot and then serve these yummy pancakes.

You can still see bits of fresh peaches even after the pancakes are cooked! They add lots of sweet peach flavor to these pancakes!

Garnish The Peach And Granola Pancakes And Serve

Peel and thinly slice the remaining peach (or use more peaches if you want to garnish each individual portion) and top the pancakes with them. Sprinkle lightly with cinnamon, then sprinkle a little more granola over the top.

If desired, spray or add a big dollop of whipped cream on top of everything (yum). Serve immediately, and enjoy these delicious, fruit-filled pancakes!

We enjoy these delicious pancakes without using any syrup, because the fresh peaches on top and the big dollop of whipped cream add lots of flavor. All that said, if you want to add pancake syrup, then by all means, go for it!

You can also serve them just as they are (in classic fashion), with some butter and good ol’ pancake syrup drizzled on top! Any way you want to eat them, I’m sure you’re going to enjoy these delicious pancakes.

I hope you have the opportunity to make these delicious peach and granola pancakes and enjoy them like we do. They’re a special treat we love every now and then, when we want to have a “sweet” breakfast treat.

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

Looking For More PANCAKE Recipes?

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

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..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peach and Granola Pancakes

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

Category: Breakfast, Brunch

Cuisine: American

Keyword: peach and granola pancakes

Servings: 5 pancakes

Calories Per Serving: 127 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup pancake mix purchased or homemade
1 medium peach* peeled, chopped
½ cup granola purchased or homemade
¼ teaspoon ground cinnamon
¾ cup water* + more, if needed

To Garnish Pancakes (OPTIONAL, but totally recommend):

1 medium peach peeled, thinly sliced
additional ground cinnamon sprinkled on top
whipped cream a dollop or spray, as desired

US Customary - Metric

Instructions

Place pancake mix, chopped peaches, granola and cinnamon in a medium bowl. Stir gently until combined. Add water; stir gently to combine. If batter is too "thick", add a little bit of water at a time until it reaches desired consistency.
Generously grease skillet or griddle with non-stick cooking spray. Heat on Medium-high until cooking surface is hot (but not smoking). Pour pancake batter in, using ⅓ cup of batter for each pancake (5 total). Lightly spread into a circle using a spoon, if necessary. *If you want smaller pancakes to have a couple more, use a ¼ cup of batter for each one.
Let pancakes cook until bubbles form around the edges and edges becomes "set" and golden brown (1-2 minutes). Lift up the edge of a pancake to make sure the bottom is lightly browned.
Flip pancakes over; continue to cook (1-2 minutes) until pancakes are cooked through and lightly browned on BOTH sides. Transfer pancakes off of the griddle and onto a serving platter or individual plates. Garnish (if desired) and serve.

For Serving Garnish (optional, but recommended):

Peel and thinly slice 1 peach (or peaches if you want more). Garnish the pancakes with them. Sprinkle with cinnamon, then sprinkle a bit of granola on top. If desired, add a spray or dollop of whipped cream on top of everything. Serve and enjoy these delicious fruit-filled pancakes!

Recipe Notes

NOTE: Optional garnishes to top the pancakes of 1 peach, ground cinnamon and whipped cream are not included in the caloric calculation as amounts used may vary for each cook.

Nutrition Facts

Peach and Granola Pancakes

Amount Per Serving (1 pancake)

Calories 127 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 18mg6%

Sodium 141mg6%

Potassium 136mg4%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 5g6%

Protein 4g8%

Vitamin A 163IU3%

Vitamin C 1mg1%

Calcium 70mg7%

Iron 1mg6%

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

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26
Sep
2025

Instant Pot Black Beans

categories: Instant Pot Recipes, Side Dishes

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It’s so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

I don’t know about you, but I keep a stash of dried black beans in our pantry all the time so I am able to pressure can them for long-term storage. I haven’t purchased canned black beans in a while! However, recently while making a quick pot of chili, I went to our pantry to grab a jar of home-canned black beans and realized we were OUT!

Yep, I had used all of my home-canned black beans and hadn’t realized it, so I knew what I had to do. I grabbed a big ol’ bag of dried black beans, cooked them in my Instant Pot, and in under an hour I had my cooked black beans in the chili. Hooray!

The best part was by using my Instant Pot, I didn’t have to soak the dried beans overnight! I rinsed them, dumped them in my Instant Pot with water, minced garlic and salt, let them cook for 25 minutes and they turned out perfect!

I used 2 cups of dry black beans and ended up with about 6 cups of cooked beans, so I was able to use some for the chili and froze the rest to use in other meals. If you’d like to know how to easily cook Instant Pot Black Beans, you can find out right here!

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

Rinse and Sort The Beans

It probably goes without saying, but you should definitely rinse and sort the black beans you’ll be using because sometimes dirt or little pebbles find their way into the bags (crazy, right?).

Pour the beans you will be using (2 cups dried) into a colander and give them a good rinse to clean them. Let them drain well.

Do a quick check of the beans in the colander to make sure no tiny pebbles are hiding! I also try to pull out some of the beans that have already split or been broken during packaging.

Into The Instant Pot They Go!

Place 2 cups of rinsed and sorted black beans into the inner pot. Add 1 teaspoon of kosher salt and about 1½-2 teaspoons of minced garlic to the beans.

Pour 6 cups of water over the beans. This amount of water should be enough to fully cover the beans and be about 1″ over the top of them (add more water, if necessary).

Cook The Instant Pot Black Beans

Lock the lid of the Instant Pot in place and flip the pressure lever to SEALING. Set the cooking program for MANUAL (high pressure) and set the cooking timer for 25 minutes.

It will take close to 10 minutes for the internal pressure to build and then the cooking program (and timer) will begin. When the Instant Pot reaches full pressure, the pressure gauge will pop up.

Once the cooking time (25 minutes) has ended, let the pressure release NATURALLY, which means you do nothing while the internal pressure lowers on its own.

The pressure gauge will drop back down once all internal pressure has been released, indicating it is safe to unlock and remove the lid of the Instant Pot.

Remove the lid and you will find perfectly cooked black beans to use as you see fit. They will be the same consistency as canned black beans you would find at the grocery store!

Use a slotted spoon to remove the beans from the Instant Pot, and now they are ready to be eaten or added to other dishes.

Using the Instant Pot Black Beans

I love to make black beans in the Instant Pot and add them to a big pot of homemade chili. They are also good when mashed and seasoned well to use as black refried beans, as a side dish.

Black beans taste wonderful in other Mexican dishes (burritos, salads, tostadas and taco bowls), as well. There are so many uses for these black beans; the possibilities are practically endless.

You could also use them to make Black Beans And Rice, Easy Black Bean Stew, Turkey Black Bean Soup (Instant Pot), Black Bean Butternut Squash Chili and Black Bean Burgers, to name a few!

If you are fortunate enough to have an Instant Pot, using it to cook dried black beans is a simple (and much quicker) way to do this. I hope you have the opportunity to try making Instant Pot Black Beans!

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

Looking For More Instant Pot Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to check out, including:

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..
Would you like to join our growing list of subscribers?

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

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Black Beans

Prep Time

5 mins

Cook Time

25 mins

Natural Pressure Release (approx.)

20 mins

Total Time

50 mins

It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

Category: Vegetable

Cuisine: All Cuisines

Keyword: Instant Pot, black beans

Servings: 12 half-cup servings

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dry black beans rinsed, drained, sorted
1 teaspoon kosher salt
1½ teaspoons minced garlic
6 cups water or more to be 1" above beans

US Customary - Metric

Instructions

Pour beans into a colander; rinse and drain. Discard any rocks/broken beans.
Place beans into inner pot. Add salt and minced garlic. Pour 6 cups water over the beans. This should be enough to fully cover the beans and be 1" over the top of them (add more water, if needed).
Lock the lid of the Instant Pot in place; flip pressure lever to SEALING. Set the cooking program for MANUAL (high pressure); set timer for 25 minutes. It will take about 10 minutes to reach full pressure, then the cooking program (and timer) will begin. When it reaches full internal pressure, the pressure gauge will pop up. Once cooking time (25 minutes) has ended, let the pressure release NATURALLY (do nothing). The pressure gauge will drop back down once all internal pressure has been naturally released, indicating it is safe to unlock and remove the lid.
Remove Instant Pot lid; remove beans with a slotted spoon and use the cooked black beans as you see fit. Enjoy!

Recipe Notes

NOTE: 2 cups of dried beans will typically yield about 6 cups of cooked beans. Serving size used for the caloric calculation was ½ cup cooked beans.

Nutrition Facts

Instant Pot Black Beans

Amount Per Serving (1 g)

Calories 111 Calories from Fat 5

% Daily Value*

Fat 0.5g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.04g

Sodium 201mg9%

Potassium 481mg14%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 1g1%

Protein 7g14%

Vitamin A 6IU0%

Vitamin C 0.1mg0%

Calcium 44mg4%

Iron 2mg11%

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

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22
Sep
2025

Peach Lemonade Spritzer (for 2)

categories: Beverages

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Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

It’s 100°F. outside today as I sit at my desk writing this blog post. UGH. Even for Oregon, that is a bit too hot… ha ha! When it’s this hot I want lots of icy cold drinks, and today I want to share a delicious family-friend drink I created that I’m sure you’ll enjoy!

A Peach Lemonade Spritzer is so easy to make, and it is icy cold, peachy and refreshing on a HOT day! With only a blender (or food processor), 3 main ingredients PLUS ice cubes, you can make this drink easily in about 5 minutes or less!

A combination of pink lemonade and fresh peaches provide the bulk of the flavor of this refreshing, non-alcoholic drink. Lime sparkling water provides extra flavor and loads of carbonation and bubbles, as an added feature. Here’s how to make a Peach Lemonade Spritzer (for two).

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

Making The Peach Lemonade Mixture

When I make the peach lemonade spritzer (for two), it’s usually throughout the summer so I use a LARGE, fresh ripe peach (for 2 servings).

You can certainly use frozen peaches for this but you’d have to estimate the amount to be the size of a whole large peach, for best flavor! Toss the frozen peaches directly into the blender and blend away!

Place ¾ a cup of pink lemonade into a blender (or food processor) and then add a large peeled, pitted and chopped fresh peach into the liquid.

Place the lid on the blender, then blend the chopped peaches and the pink lemonade on High speed until the mixture becomes smooth (no peach chunks present). This usually takes only a minute or so to fully blend these two ingredients.

Can I Make This Ahead Of Time?

If you want to double or triple the recipe ahead of when you will be using it, simply cover the blender or transfer the blended mixture to a covered container. Store in the refrigerator for up to 2-3 days TIP: Don’t add the sparkling water if storing it in the refrigerator or it will go flat!

When you’re ready to make a peach lemonade spritzer later, put the ice in glasses, pour the cold peach lemonade mix into the glass and then add the sparkling water at that time. EASY!

Finish Making The Peach Lemonade Spritzer

Add lots of ice cubes to the glass you will be using for each peach lemonade spritzer. I typically use a standard 8 oz. juice glass per serving, but if I want the spritzers to look a bit more “fancy”, I use a nice cocktail glass.

Fill the glass of ice about ¾ full using the blended peach and lemonade mixture, leaving room for the sparkling water to be added to top it off.

Top Off the Glass With Sparkling Water

Pop open a can of cold sparkling water to finish filling the glass. NOTE: Any sparkling water will do, but love the added flavor I get when I use a can of LIME sparkling water!

Because the sparkling water is not sweetened, be careful not to use more of it than the amount of peach lemonade mixture in the glass. The ratio I use is about two-thirds peach and lemonade mixture to about one-third sparkling water in an 8 oz. glass.

You want the sweet taste of ripe peaches and tangy pink lemonade to be featured, front and center. The sparkling water is there for the party; those bubbles are there to make it a true bubbly “spritzer”.

You can serve the peach lemonade spritzer as is, or you might want to garnish it with fresh fruit on a skewer (shown below), a peach slice or a lemon wedge!

Whatever you’d like for the garnish is how you should do it! Jeepers, maybe you even have your own private stash of those cute little drink umbrellas you could use… just sayin’.

Maybe you will have the chance to try a refreshing peach lemonade spritzer, because it is so yummy! I hope you (and those you love) will really like it, too!

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

Looking For More FAMILY-FRIENDLY BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for family-friendly drinks, including:

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0 from 0 votes

Peach Lemonade Spritzer

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

Category: Beverages

Cuisine: All Cuisines

Keyword: peach lemonade spritzer

Servings: 2

Calories Per Serving: 82 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large peach peeled, pitted, chopped
¾ cup pink lemonade already prepared
6 ounces sparkling water (lime flavor preferred)
ice cubes

Optional Garnish: fresh skewered fruit, lemon wedges or peach slices

US Customary - Metric

Instructions

Place pink lemonade and a large, chopped (peeled) peach into a blender.
Put lid on blender; blend on High speed until mixture is smooth and no peach chunks are present (1-2 minutes).
Fill two 8 oz. glasses (or cocktail glasses) with ice cubes. Fill glasses about ¾ full with peach/lemonade mixture, leaving room for sparkling water to top it off.
Pour sparkling water into the glass to finish filling it. NOTE: Any sparkling water will do, but a can of LIME sparkling water adds even more flavor. Sparkling water is not sweetened, so don't use more of it than the amount of peach lemonade mixture in the glass. I use about ⅔ peach/lemonade mixture and about ⅓ sparkling water in an 8 oz. glass. You want the sweet taste of ripe peaches and tangy pink lemonade to be front and center.
Serve the peach lemonade spritzer as is, or garnish it with fresh fruit on a skewer, a peach slice or a lemon wedge! Serve cold and enjoy!

Nutrition Facts

Peach Lemonade Spritzer

Amount Per Serving (1 (1/2 of total))

Calories 82 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 35mg2%

Potassium 108mg3%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 18g20%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 4mg5%

Calcium 8mg1%

Iron 0.3mg2%

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

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17
Sep
2025

Broccoli Cheese Orzo

categories: Side Dishes, Vegetable Dishes

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Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Are you looking for a new (and yummy) side dish you can serve with beef, chicken, pork or fish? If you are, then I hope you’ll check out this recipe for broccoli cheese orzo!

I originally checked out 5-6 recipes online, then used some of the ingredients and added other ingredients (and cooking methods) to suit our taste.

This delicious side dish is cooked all in one pan and the orzo is lightly toasted and is wonderfully flavored with two cheeses, broccoli florets and a creamy garlic butter sauce.

It’s simple to make, tastes amazing and it’s done in about 30 minutes. I hope you’ll give it a try, so here’s how to make it.

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

Prepare The Broccoli And Orzo Pasta

Cut fresh broccoli into small florets. Heat extra virgin olive oil on medium heat in a large saucepan or Dutch oven. Once the oil is hot (but not smoking), add the broccoli florets and cook them, stirring occasionally, for 2-3 minutes.

Add the uncooked orzo pasta, and lightly “toast” it by cooking it (stirring often) for about 2 minutes until it is “toasted” and slightly browned. Stir in finely chopped red (or orange) bell pepper, garlic powder and onion powder.

Note: You will also add salt and pepper later “to taste”, after the orzo has finished cooking, so no need to add it now.

Pour chicken OR vegetable broth into the pan, turn the heat up to medium-high and bring the broth to a boil. When it begins to boil, reduce the heat to a low simmer and put a lid on the pan.

Cook The Orzo

Cook the orzo (covered) on LOW for about 9-12 minutes or until the liquid is absorbed. Remove the lid a few times and give it a good quick stir and see how much liquid remains. Do not let the orzo burn, so keep an eye on it!

Once all the chicken (or vegetable) broth has been absorbed into the pasta, take a little bite of the orzo pasta to make sure it is tender.

If for some reason it is still a bit too firm, add 1-2 Tablespoons of water (or more broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until the orzo becomes tender.

Add The Final Ingredients

As soon as the orzo is done, remove the pan from the heat source. Immediately add butter, heavy whipping cream (can substitute half and half or milk), freshly grated Parmesan and cheddar cheeses.

Stir these ingredients into the pasta until the butter and cheeses have melted and along with the cream have been fully incorporated into the orzo. Once combined, season with (and stir in) salt and pepper to suit your taste.

Sprinkle the top of the broccoli cheese orzo with additional cheddar cheese. Put the lid back on the pan for 2-3 minutes so the cheese on top melts. The creamy orzo mixture will also thicken slightly as it rests.

Serve The Broccoli Cheese Orzo

The broccoli cheese orzo can be served immediately, right from the pan, if desired OR you can transfer it to a serving bowl. I like to serve it in a bowl, so I use a spatula to remove large portions of the broccoli cheese orzo at a time to transfer it.

Transfer the broccoli cheese orzo to a serving bowl (keeping some of the melted cheese from the top, on top!). Serve the orzo immediately while it is hot!

We enjoyed this absolutely delicious side dish served alongside a piece of pan-seared creole salmon. This was a filling and “all in one” meal for us because it consisted of meat, a vegetable and pasta!

I hope you have the opportunity to try this broccoli cheese orzo and trust you’ll enjoy it as much as we do. It’s a fairly simple, one-pan dish to make and if you have any leftovers, they’re easy to reheat in the microwave.

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

Looking For More ORZO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring ORZO you might enjoy, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Broccoli Cheese Orzo

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli cheese orzo

Servings: 5

Calories Per Serving: 415 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
2 cups fresh broccoli florets *Bite-sized pieces
1 cup orzo pasta Uncooked
2 Tablespoons finely chopped red bell pepper
¾ teaspoon garlic powder
¼ teaspoon onion powder
2 cups chicken broth Can substitute veggie broth
1 Tablespoon butter
1¼ cups grated cheddar cheese* *DIVIDED USE
½ cup grated Parmesan cheese
½ cup heavy whipping cream* *Can substitute half n' half or milk
salt and pepper, to taste

US Customary - Metric

Instructions

Heat olive oil on medium heat in a large saucepan. Once oil is hot, add broccoli. Cook, stirring occasionally for 2-3 minutes.
Add orzo; cook for 1-2 minutes (stirring often) until it's "toasted" and slightly browned. Stir in red bell pepper, garlic powder and onion powder.
Add chicken broth; turn heat up to medium-high, bring broth to a boil, then reduce heat to a low simmer; cover the pan. Cook (covered) on LOW for 9-12 minutes (or until all liquid is absorbed). Remove lid 2-3 times, give it a quick stir and see how much liquid remains. Keep an eye on it so the orzo doesn't burn! Once all broth has been absorbed, taste orzo to make sure it is tender. If it's still too firm, add 1-2 Tbsp. water (or broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until orzo is tender. Remove pan from heat source.
Immediately add butter, whipping cream, Parmesan cheese and 1 cup of cheddar cheese. Stir until ingredients are combined and butter and cheeses have melted. Once combined, season with salt and pepper to suit your taste.
Sprinkle orzo with remaining ¼ cup of grated cheddar. Put the lid back on the pan for 2-3 minutes. Cheese on top will melt and orzo mixture will thicken slightly as it rests.
Transfer broccoli cheese orzo to a serving bowl (keep some of the melted cheese from the top, on top!). Serve hot and enjoy!

Recipe Notes

NOTE: The caloric calculation was made using heavy whipping cream. If you want the dish to have fewer calories, substitute half and half or milk for the cream called for.

Nutrition Facts

Broccoli Cheese Orzo

Amount Per Serving (1 (1/5 of total))

Calories 415 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 72mg24%

Sodium 902mg39%

Potassium 277mg8%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 3g3%

Protein 16g32%

Vitamin A 1135IU23%

Vitamin C 37mg45%

Calcium 333mg33%

Iron 1mg6%

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

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13
Sep
2025

Maple Coconut Oatmeal Cookies

categories: Cookies, Desserts

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Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

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

Combine The “Dry” Ingredients

Before you begin, preheat your oven to 350°F. Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

Brown The Butter For The BEST Flavor

When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

Add “Wet” Ingredients To The “Dry” Ingredients

In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

Final Step

The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using.

Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

Shaping The Cookies

Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls!

Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

Bake The Cookies

Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

Important Note About The Baking Time!

IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven!

Serve And Enjoy Maple Coconut Oatmeal Cookies!

Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

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

Looking For More COOKIE 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 scrumptious cookie recipes to choose from, including:

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.
Would you like to join our growing list of subscribers?

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

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

Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

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0 from 0 votes

Maple Coconut Oatmeal Cookies

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

Category: Cookies, Dessert, Snack

Cuisine: All Cuisines

Keyword: maple coconut oatmeal cookies

Servings: 24 cookies

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups old-fashioned oats
1⅓ cups all-purpose flour
1 cup light brown sugar (packed)
½ cup shredded sweetened coconut
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter
5 Tablespoons pure maple syrup
1 teaspoon baking soda
2 Tablespoons boiling water
1 teaspoon vanilla extract
1 cup pecans toasted and chopped

US Customary - Metric

Instructions

Preheat oven to 350°F. Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.
Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.
Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.
In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.
Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.
Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.
Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.
Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary). IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.
Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

Nutrition Facts

Maple Coconut Oatmeal Cookies

Amount Per Serving (1 cookie)

Calories 166 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 177mg8%

Potassium 77mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 21mg2%

Iron 1mg6%

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

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