Don’t these just look donut store-bought worthy?  I thought so.

These would be so amazing dipped into some creamy hot chocolate.

Just sayin.

So get your donut baking pan out.  Here we go!

Pumpkin Donuts Recipe

Ingredients:

½ cup oil, vegetable or canola
3 large eggs, room temperature
1 ½ cups granulated sugar
1 can (15 oz) pumpkin puree, not pumpkin pie filling
1 ¾ cups all-purpose flour
1 ½ teaspoons pumpkin pie spice (See our recipe to make this HERE)
1 ½ teaspoons salt
1 ½ teaspoon baking powder

Glaze:

2 cups powdered sugar

1 tablespoon milk
Cinnamon Sugar for topping, ¼ cup granulated sugar with 1 teaspoon ground cinnamon mixed together

Instructions:

Preheat oven to 350 degrees F
Coat donut pans with non-stick cooking spray
In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth

In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
Gradually add the dry ingredients to the wet ingredients and beat just until smooth

Fill donut pan about ¾ full ** see notes in recipe below

Bake for 15-20 minutes or until lightly browned
Cool on wire rack for 5 minutes
Remove from pan
If using glaze, let donuts cool completely, then dip into glaze

Seriously if you made too many of these, people would want them forever and you’d have to start your own donut business. 

So yummy.

Print

Pumpkin Donuts Recipe

These Pumpkin Donuts are perfect for a cool crisp fall morning, especially if they are dipped into some creamy hot chocolate!

Course Breakfast

Keyword Pumpkin Donuts

Prep Time 10 minutes minutes

Servings 18 donuts

Equipment

• Donut Baking Pan

Ingredients

• 1/2 cup oil, vegetable or canola
• 3 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 can (15 oz) pumpkin puree, not pumpkin pie filling
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp pumpkin pie spice ** see notes
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder

Glaze

• 2 cups powdered sugar
• 1 TBL milk

Cinnamon sugar for topping

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

• Preheat oven to 350 degrees F
• Coat donut pans with non-stick cooking spray
• In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth
• In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
• Gradually add the dry ingredients to the wet ingredients and beat just until smooth
• Fill donut pan about ¾ full ** see notes
• Bake for 15-20 minutes or until lightly browned
• Cool on wire rack for 5 minutes
• Remove from pan
• If using glaze, let donuts cool completely, then dip into glaze

Notes

**Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag

We make our own Pumpkin Pie Spice Mix with our recipe HERE

Glaze - Add powdered sugar to medium bowl, add milk and whisk until smooth
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess.

Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut

Are you a pumpkin lover?  Check these pumpkin recipes out!

Pumpkin Chocolate Chip Cookies

Best Pumpkin Muffins Ever

Pumpkin Pie Spice Recipe

>

The post Pumpkin Donuts Recipe appeared first on TGIF - This Grandma is Fun.

It’s the most wonderful time of the year- peach season! So sweet, juicy, and flavorful. The perfect fruit. Have you picked up a box of peaches yet? If you’re looking for new, exciting peach recipes to try, check out this list of 25 peach goodies that will rock your summer!

1. Fresh Peach Crumb Bars– Ok, I’m already drooling at these pics from Saving Room For Dessert!

2. Peach Caramel Blondie Cheesecake– Omg, I think I just died and went to heaven. Check this out at Life, Love and Sugar.

3. Peach Cookies– Aren’t these cookies from Party Pinching gorgeous?

4. Peach Jam– The perfect pair with a slice of toast, or even better, on a waffle! Find it at Crystal & Co.

5. Peaches & Cream Scones– A Family Feast‘s scones make me want to sit out in garden with my fancy hat, and enjoy a cup of tea.

6. Healthy Caramelized Skillet Peaches– If you’re looking for something a little healthier (but still totally delcious!), you’ll love 90/10 Nutrition‘s recipe!

7. Ginger Peach Lemonade– Talk about refreshing! Try this recipe at Thyme & Love.

8. Homemade Peach Ice Cream– This ice cream from Events to Celebrate looks heavenly!

9. Peach Pretzel Salad Dessert– The Creative Bite‘s dessert is a perfect combination of sweet and salty!

10. Homemade Fresh Peach Crisp– Mmmm! I can already taste this peach crisp from Hostess at Heart!

11. Peach Hand Pies– These little pies from Shugary Sweets are the perfect treat for an outdoor picnic!

12. Peach Snickerdoodles– As if snickerdoodles weren’t already scrumptious enough, Butter with a Side of Bread added peaches- a snickerdoodle upgrade!

13. Easy Baked Peaches with Cinnamon Sugar Topping– Oh my, these peaches from I Heart Naptime are absolutely dreamy!

14. Ripe Peach Popsicles– The View from Great Island‘s popsicles are a fantastic way to cool down on a hot summer’s day!

15. Two Two Easy Peach Cobbler– Need something quick and easy? Check out our peach cobbler, right here at This Grandma Is Fun!

16. No Bake Peach Cream Pie– What is it about peaches and cream that makes them the perfect combination? Find this easy recipe at A Latte Food.

17. Peach Sorbet– Nothing feels better in the middle of summer than a nice, cold treat, like this one from Chef Not Required.

18. Peach Bread– Is this even real?! Tastes of Lizzy T‘s peach bread sounds too good to be true!

19. Grilled Peaches with Mascarpone & Honey– This dessert from Erhardts Eat is so simple yet elegant.

20. Peach Butter– Imagine spreading this on a slice of bread and enjoying it on your back patio in the early morning hours. Ah, pure bliss! Find this recipe at The Redhead Baker.

21. Peaches & Cream Empanadas– The picture alone is making my mouth water over Taste Made‘s empanadas!

22. Peach Pie Bars– Forget about slicing up a pie, now you can have it in a convenient, more delicious bar with Life Made Simple‘s recipe!

23. Peach Slushies– Kids are sure to love this fun treat from Bite of Delight!

24. Peach Upside Down Cake– Isn’t this cake from An Italian in My Kitchen beautiful? What a presentation! And it’s absolutely delicious!

25. Ridiculously Easy Peach Dumplings– When you have little kids running around the house, sometimes you need something quick and easy, like these yummy dumplings from Home Is Where the Boat Is!

What do you think about these 25 peach goodies that will rock your summer? Let us know which you’ll try first!
 

The post 25 Peach Goodies that will Rock Your Summer appeared first on TGIF - This Grandma is Fun.

One of my worst fears as a parent is that some day, when my child finally goes off into the world as a young adult, he won’t know a thing about taking care of himself! What if he doesn’t know how to budget?! What if he doesn’t know how to clean up his apartment?! How will he get a job?! What will he eat?! Well, it’s never too early to start teaching your kids independence, and at our house, we’re starting with cooking (…. and cleaning. But that’s for a different post…). And, no surprises, our kids are having a blast! Get your oven mitts ready with these 29 recipes your kids will love to make! 

1. Breakfast Balls– Start your family off right with Kids Activities breakfast balls!

2. Hash Brown Egg Cups– There’s nothing like waking up to the smell of hash browns wafting through the house. Find this recipe at The Taylor House.

3. Pancake Muffins– Forget the griddle! Your kids will love customizing these pancake muffins from Twin Mom Refreshed!

4. Breakfast Sushi– Don’t worry! There’s no raw fish in this healthy banana treat from Raising Whasians!

5. Omelet Breakfast Bites– Forget the stove top! These omelets from A Worthey Life are baked right in your oven!

6. Raspberry Coconut Breakfast Balls– Add some flavor to the morning routine with Healthy Little Foodies breakfast balls.

7. Bread in a Bag– This recipe from Busy Toddler is sure to keep little hands occupied!

8. Fruit and Cracker Pizza– Sunshine and Hurricanes‘s recipe is quick and easy!

9. Frozen Yogurt Bites– We love making frozen yogurt bites at Grammy’s house with our recipe here at This Grandma is Fun!

10. Apple Nachos– Forget the cheese! The Simple Parent‘s nachos are a fun fruity spin on the classic appetizer!

11. Fruit Tacos– Speaking of fruity spins, have you tried Organized 31‘s fruit tacos? Yum!!!

12. Easy Soft Pretzel– Who knew soft pretzels were easy to make?! Find this recipe at Miss Information.

13. Pepperoni Cheese Bombs– It’s a well known fact that all kids love pizza, so it only makes sense that they should learn to make it in all its forms and variations, like these pepperoni cheese bombs from Sizzling Eats.

14. Meatloaf Cupcakes– With First Look Then Cook‘s recipe, cake becomes meat and frosting becomes mashed potatoes. So easy. So classic. So good.

15. Veggie Rice– An easy way to get your daily serving of vegetables in! Check out the recipe at The OT Toolbox .

16. Empanadas with Ham and Cheese– The picture is making my mouth water! Go to The Anthony Kitchen for the recipe!

17. Taco Pizza– Two delicious foods combined into one! Try it out at Life in the Lofthouse.

18. Mac and Cheese Bites– The Best Ideas for Kids‘s mac and cheese bites are easy, delicious, and totally kid-approved!

19. 4 Ingredient Mini Chicken Pot Pie– Hearty and filling, your kids will love making these cute pies from Charisse Yu!

20. Stir-fry– This recipe from My Life and Kids is a great introduction to using the stove (with plenty of adult supervision of course!)

21. Doritos Chicken Tenders– What is it about Doritos and kids? If there was one food my kids would eat every day for the rest of their lives, it would definitely be Doritos. So, of course, we’re going to try Dancing through the Rain‘s recipe here soon!

22. Mini Biscuit Pizza– Pizza comes in so many shapes and sizes, like these mini biscuits from Mommy Hood Life.

23. Cheesy Taco Sticks– Cheese? Tacos? Count me in! Find this recipe at I Wash, You Dry!

24. Easy Monte Cristo Sandwich– Favorite Family Recipes has found the secret to making this delicious sandwich a cinch to whip up!

25. Easy Chicken and Cheese Quesadilla– Little hands will love helping you make this tasty dish from Faith Filled Food for Moms!

26. Circus Animal Cookie Truffles– When I was a kid, I had an obsession with circus animal cookies. So, naturally, I need to pass on my love for them with The Three Snackateers yummy treat!

27. Cake Mix Donuts– These donuts from It’s Always Autumn are almost too pretty to eat! Almost….

28. Rainbow Popsicles– One Little Project‘s popsicles are the perfect treat to make for a hot summer’s day.

29. Yogurt Unicorn Bark– My girls would go crazy for this! Try it at Baby Foodie!

We hope you got some ideas from our list of recipes your kids will love to make! Which is the first one you’ll try with your family? Happy cooking!

The post 29 Recipes Your Kids Will Love To Make! appeared first on TGIF - This Grandma is Fun.

I have never been a big breakfast fan. It is my least favorite meal of the day. Cereal? Blech! Oatmeal? No way! Toast? Big, fat nope. Do you know what I’m craving in the mornings? Something sweet and fluffy. That’s right. I’m talking about muffins! If you’re tired of the same old, bland breakfast, you’ll love these 23 mouth-watering muffin recipes!

1. Crème Brûlée Muffins– I found out I could have crème brûlée for breakfast. Life just seems better now. Try crème brûlée muffins at Chef in Training!

2. Raspberry Yogurt Muffins with Honey Lemon Butter– Yes To Yolks‘s muffin recipe is bursting with flavor!

3. Almond Cherry Muffins– There’s just something so elegant about cherries. Find this recipe at Pretty Simple Sweet.

4. Chocolate Chip Muffins– I am a huge fan of chocolate chips. They make everything better, including muffins like these from Love from the Oven!

5. Coffee Cake Crumble Muffins– Mmmmm! I can already smell these muffins from What Molly Made baking in the oven!

6. Cream Cheese Strawberry French Toast Muffins– Oh My Goodness Chocolate Desserts‘s french toast muffins made my jaw drop. Look at that picture. Just look at it. Are you drooling yet?!

7. Dark Chocolate Chunk Raspberry Crumb Muffins– Baker By Nature‘s muffin recipe is the perfect combination of sweet and tart!

8. Toffee Muffins– The toffee in these muffins from How To Be Awesome on 20 Dollars a Day add a yummy crunch!

9. S’mores Muffins– You don’t need a campfire for these yummy muffins from Burlap and Blue!

10. Pumpkin Muffins– Here at This Grandma is Fun, we try to be humble, but we cannot lie when we say these are the BEST pumpkin muffins! And so easy too…

11. Lemon Poppy Muffins– What is it about lemon and poppy that makes them an amazing combination? Try Yammie’s Noshery‘s recipe for a delicious muffin!

12. Pecan Pie Muffins– Make it the Christmas season all year long with The Girl Who Ate Everything‘s pecan pie muffins!

13. Cinnamon Roll Muffins– As if cinnamon rolls already weren’t delicious enough, Your Home Based Mom went and turned them into muffins. Heaven. Pure heaven.

14. Banana Cream Cheese Muffins– You know it’s good if its got cream cheese! Find this recipe at The Novice Chef .

15. Chocolate Peanut Butter Swirl Muffins– Are you a peanut butter addict? Then you’ll love Our Balanced Bowl‘s muffin recipes!

16. Nutella Filled Chocolate Muffins– Nothing fills my chocolate lover’s heart with joy more than finding a Nutella stuffed muffin. Thank you Honest Cooking!

17. Orange and Strawberry Muffins– These muffins from The Kitchn make the perfect pick-me-up in the morning!

18. Apple Biscoff Hazlenut Muffins– If you wanted something a little on the healthier side, try Baked Bree‘s recipe!

19. Lemon Curd Filled Muffins– Add some zest to your morning with Annie’s Noms lemon curd muffins!

20. Muffadoodles– Ever notice how the good things in this world end with “doodle?” Snickerdoodle, golden-doodle, muffadoodles…. Find muffadoodles at Gimme Some Oven.

21. Caramel Apple Muffins– These muffins from Together as Family will make for a tasty breakfast treat.

22. Peach Crumb Muffin– Serena Bakes Simply from Scratch‘s peach muffins make me want to out to the orchard and pick peaches right now.

23. Old Fashioned Donut Muffins– I believe any recipe that starts with “old-fashioned,” like this recipe from Saving Room for Dessert, is an automatic win!

The post 23 Mouth-Watering Muffin Recipes appeared first on TGIF - This Grandma is Fun.

It’s the most dreadful time of the year. Sinister ghouls waiting in the bushes, horrible monsters stalking the streets at night, the dead waking from their sleep, and ghosts visiting the living from the other side. The chill air bites, and dead, crisp leaves litter the ground. Jack o’ lanterns cast a frightening glow to passerby, reminding all to beware… It’s Halloween! And of course, that means it’s time for Halloween food. But, what do monsters, and goblins, and witches eat?  Let us help you there with our list of 101 Spooky Halloween Foods. I promise you, they’ll be absolutely ghastly…

Time to wake the dead!

1. Cinnamon Roll Pumpkin– Put a Halloween spin on this classic from The Pinning Mama!

2. Coffin Shaped Poptarts– If you feel like the walking dead first thing in the morning, than this breakfast treat from My Crazy Good Life if for you!

3. Monster Pancakes– My Name is Snickerdoodle‘s pancakes are creepy…. yet satisfying.

4. Ghost Toast– This ghost toast from Belly Full will haunt your kitchen all October!

5. Halloween Breakfast Casserole– Simply Made Recipes‘s casserole is just the right amount of spooky for breakfast.

6. Mummie Sandwich– Need something cute and easy? Try these sandwiches from Fun Squared!

7. Candy Corn Waffles– Pay tribute to the classic Halloween candy with these waffles from A Thrifty Mom

8. Spooky Banana Breakfast Parfait– Make healthy eating spooky fun with Eats Amazing‘s tasty parfaits!

9. Halloween Spider Donuts– As terrified as I am of spiders, I would never turn The Semisweet Sisters‘s spider donuts down!

10. Creepy Crepes– These crepes from Not Quite Nigella are the perfect way to start Halloween day!

11. Candy Corn Fruit Parfait– Although it’s called “candy corn,” this breakfast treat from Suburbia Unwrapped is healthy and delicious!

12. Frankenstein Smoothie Bowl– Who said Halloween is all about candy and sugar? Sneak some nutrition into the day with Healthy Little Foodies‘s smoothie bowl.

13. Healthy Spider Web Pancakes– Fry up some spiderwebs (never thought I’d say that!) with this recipe from Mama. Papa. Bubba.

14. Pumpkin French Toast Bake– The rule is if you add pumpkin to anything, it automatically becomes a Halloween dish. Pumpkin and cookies? Halloween. Pumpkin and ice cream? Halloween. Pumpkin and cheese? Halloween. And now, Dinner Then Dessert‘s sweet and tasty pumpkin French toast bake- Halloween.

15. Dark Chocolate Marshmallow Halloween Waffles– Brownie Bites‘s waffles are making my mouth water…

Bread isn’t just for the living anymore…

16. Brimstone Bread– A perfect recipe from Instructables to welcome any ghouls and monsters wandering around Halloween night.

17. Pumpkin Dinner Rolls– These rolls from As Easy As Apple Pie look so much like a pumpkin, I might accidentally carve them into jack-o-lanterns!

18. Mummified Garlic Bread– On the one hand, you’ll have Foodtastic Mom‘s delicious garlic bread. On the other, vampires probably won’t come to your party. Choices, choices.

19. Skull Pull-Apart Pizza Bread– This pizza from Wilton is both super creepy and delicious!

20. Herbed Boo Ghost– My Diverse Kitchen‘s bread is perfectly haunting for any Halloween party.

21. Icky Intestines Bread– Creep out friends with Sugar Dish Me‘s sumptuous intestine bread!

22. Crescent Roll Witch Hats– These witch hats from Spaceships and Laser Beams will bring a little hocus-pocus to any Halloween party!

23. Bat and Ghost Crackers– Fox and Briar‘s crackers are surprisingly easy to make and of course, delicious!

24. Chocolate Chip Pumpkin Bread– What’s Halloween without some chocolate chip pumpkin bread? Try Princess Pinky Girl‘s tasty recipe!

25. Bones and Cheese Dip– This bones and cheese dip comes straight from the grave…. ok, it’s actually from Pocket Change Gourmet, but it sure looks like something from a cemetery!

These appetizers look revolting…. I can’t wait to try them….

26. Jack O’Lantern Shepherd’s Pie Stuffed Peppers– If carving a pumpkin sounds like too much work this year, try carving a pepper instead! The best part: you can eat it! Check it out at Cupcakes and Kale Chips.

27. Eyeball Cheese Olive Balls– These olive balls from Garlic & Zest prove it is possible to be both gross and delicious at the same time.

28. Ghost in the Graveyard Dip– Foodtastic Mom‘s dip makes a boo-tiful presentation!

29. Jalepeño Popper Mummies– Try out The Hopeless Housewife‘s recipe for something fun and tasty!

30. Witches Fingers Pizza Sticks– These witches’ fingers from Tip Buzz are so yummy, they’ll make a monster out of you!

31. Pretzel Broomsticks– If you always knew you were a witch at heart, then you’ll love Sprinkle Bakes‘s broomsticks!

32. Lit’l Smokies Mummie Dogs– Delish‘s mummie dogs are almost too cute to eat! Or maybe they’re too spooky?

33. Spooky Spinach Dip in Bread Bowl Cauldron– Mix up some magic with Woman’s Day‘s spinach dip!

34. Rotten Deviled Eggs– Don’t worry. These eggs from Listotic won’t stink up the house.

35. Pumpkin Shaped Meatball Biscuits– Put a Halloween spin on meatballs with Better Homes & Gardens‘s meatball biscuits!

36. Tangerine Pumpkins and Banana Ghosts– If you need something ghastly but healthy, try out Flo and Grace‘s pumpkins and ghosts!

37. Pizza Skulls– Bite into this skull from Plain Chicken for a pizza surprise!

Don’t worry. Human isn’t on the menu tonight….

38. Bat and Eyeball Pasta– This meal from Colavita is a monster favorite!

39. Monster Mash Soup– Peas and Crayons‘s soup will be a hit with the zombie crowd.

40. Sweet n’ Sour Bat Wings– Eating these wings from Sprinkle & Sprouts will make you feel like a true ghoul!

41. Toxic Waste Mac n’ Cheese– A Halloween twist on an American favorite from Cooking With Curls!

42. Creepy Feetloaf– If you’re going for realism, you’ll love Heart Hook Home‘s gruesome feetloaf!

43. Mummie Pot Pie– This pie from Cozy MessMoms Who Think is a true monster comfort food!

44. Jack O Lantern Pizza– This pizza from Thrifty Northwest Mom is perfect if you need something easy that will feed a lot of people.

45. Frankenstein Corn Dogs– Transform a basic corndog into a scary monster with help from Growing Up Bilingual!

46. Monster Burgers– These monsters from Annabel Karmel are a fun, easy way to spice (or shall we say, “spook?”) up your burger!

47. Witch’s Brew (Cheesy Spinach Soup)– Everyday Annie‘s spinach soup is a delicious concoction!

48. Frankenstein Boo-ritos– Feed the monster inside with Taste of Home‘s Boo-ritos!

Halloween cookies? How dreadful. 

49. Dark Chocolate Halloween Cookies– This cookie from Simply Happy Foodie is a simple, tasty treat!

50. Twisted Halloween Cookies– Our twisted Halloween cookies may look complex, but they are actually quite easy and look beautiful! 

51. Chocolate Monster Halloween Cookies– Sugar Salt Magic‘s cookies are for any monsters with a serious sweet tooth!

52. Halloween Sugar Cookie Cake– Yes. That’s right. Lil Luna‘s cookie here doubles as a cake. Ok, not an actual cake, but just look at the size of that thing! It’s fit for a giant Frankenstein!

53. Pumpkin Sandwich Cookies– Forget oreos! Try out these sandwich cookies from Cook with Manali!

54. Peanut Butter Spider Cookies– Normally, anything spider is a big “Nope!” for me, but I have to make an exception for Mommy Musings‘s adorable spider cookies.

55. Easy Ghost Cookies– Don’t be surprised when these cookies from Butter with a Side of Bread completely disappear. If you’re wondering if I’m referring to them being ghosts or that everyone will gobble them all up, the answer is yes.

56. Trick-or-Treat Cookies– These cookies from Not Martha are the perfect surprise treat for eager young trick-or-treaters!

57. Pumpkin Spice Sugar Cookies– Who needs a latte when you can have these scrumptious cookies from Mommy Mouse Club House?

58. Voodoo Cookies– Please do not attempt any witch craft with these cookies from Woo! Jr. Just take a bite and enjoy!

59. Candy Corn Swirl Cookies– Ode to candy corn! We love the results of this cookie from The Simple Sweet Life!

60. Peanut Butter Cup Eyeball Cookies– I always feel like somebody’s watching me….  which makes Design Eat Repeat‘s cookies perfect for me!

61. Mummie Whoopie Pie– Didn’t you know the ancient Egyptians loved whoopie pies? They especially would’ve loved this recipe from Adventures of Mel.

62. Spider Web Sugar Cookies– If you want to up your cookie decorating game, follow Hazel Fisher Creations‘s recipe!

63. Milk Chocolate Stuffed Jack O’ Lantern Cookies– These Jack o’ lanterns from Half Baked Harvest turned out so cute!

64. Candy Filled Cauldron Cookies– These cauldrons from Hungry Happenings really are magic!

It is true that a cupcake or truffle will stave off a monster’s appetite….. for a while…..

65. Monster Bundt Cake– Kitchen Fun with My 3 Sons‘s cake is a ghoulish delight!

66. Ghosts in the Graveyard– These grim, grinning ghosts from Our Best Bites are a perfectly haunting treat.

67. Bloody Fudge– For the vampires at your house, try True Blue Me & You‘s bloody fudge.

68. Chocolate Pumpkin Ice Cream Sandwich– Pink Peppermint Design‘s deathly cold treats are sure to be a hit!

69. Monster Mash Halloween Brownies– Don’t these brownies from Buy This Cook That make you want to get up and do the mash?

70. Halloween White Trash Mix– The Country Cook‘s white trash mix is hauntingly good!

71. Ghost Meringues– Smart School House‘s ghosts are the epitome of Boo.

72. Mummy Cereal Bars– Mummy cereal bars that are happy to see you!

73. Witch’s Cauldron Cupcakes– Bubble, bubble, bake some trouble with Java Cupcake‘s witch’s cauldron!

74. Skeleton Bones– Penny Pinchin’ Mom‘s recipe is frighteningly easy!

75. Halloween Muddy Buddies– No witch could turn down Sizzle Yum‘s muddy buddies!

76. Oreo Bat Truffles– Make all your creepy guests feel at home with Butter and Baggage‘s bat truffles.

77. Witch Hat Cupcakes– Rumor has it that the waffle cone is what inspired witches to take up their pointy head garb. See for yourself at Frugal Coupon Living. 

78. Pink Brain Mousse in White Chocolate Skulls– Delight all the goblins and ghouls at your party with these gruesome goodies from Mom Foodie!

79. Halloween S’mores Dip– No need to camp at the graveyard with The Decorated Cookie‘s s’mores dip!

80. Monster Cupcakes– Hurry and eat these cupcakes from Life with the Crust Off before they get up and run off the plate!

81. Jack o’ Lantern Pie– Level up pumpkin pie with My Food and Family‘s jack o’ lantern pie!

82. Spooky Halloween Meringue Swirls– There is something about Cake n Knife‘s meringues that make them seem almost…. otherworldly. 

83. Creepy Spider Egg Pudding– For those of us with a love of creepy, squashy textures (I’m looking at you monsters out there!), you’ll love Boulder Locavore‘s pudding!

84. Poison Toffee Apples– I like my town with a little drop of poison…. and also my apples. Find this recipe at Simply Delicious.

85. Halloween Chocolate Covered Pretzels– Make a variety of scary monsters with Garnish and Glaze‘s recipe!

86. Monster Munch– This munch from Easy Peasy Pleasy is for monsters only.

87. Ghastly Candy Bark– The Simple Sweet Life‘s candy bark is sure to attract all the spooks haunting the town.

I highly recommend the decayed juices of the undead. It’s got a nice tangy flavor to it…..

88. Boogeyman Brew– The boogeyman’s favorite drink (I mean, he’s gotta get thirsty once in a while, right?)! Find it at Who Needs a Cape?

89. Bloody Shirley Temples– I want to suck your blood…. but this will do.

90. Hocus Pocus Punch– For those of you who’ve always wanted to try the Sanderson Sisters’ Life Potion, Nourished Simply has it all figured out.

91. Vampire Ice Cream Floats– You don’t need to be a vampire to enjoy this float from Living Locurto!

92. Monster Hot Cocoa– The perfect drink to warm up little monsters after an evening of trick or treating. Find it at My Stay at Home Adventures.

93. Bat Brew– Aaah, bat brew from Kid Friendly Things to Do. Just what the witch ordered.

94. Cemetery Slime Punch– HGTV‘s punch is straight from the crypt!

95. Witch’s Brew– Channel your potion making skills with Served Up With Love‘s brew!

96. Zombie Gore Guzzlers– This drink from Squirrels of a Feather is simply to die for!

97. Trick or Treat Punch– Because even monsters get thirsty. Check it out at Spending with Pennies.

98. Blacklight Lemonade– Yes. You read that right. Girl Loves Glam has glow in the dark lemonade.

99. Easy Halloween Drinks with Peep Straws– The little demons at your house will love this cute recipe from A Girl and a Glue Gun.

100. Shrunken Heads in Spiced Cider– This drink from All Roads Lead to the Kitchen looks like something out of a horror movie!

101. Scary Sunkist Floats– If you never thought a float could be scary, then you’ve never seen Diary of a Recipe Collecter‘s Sunkist floats.

The post 101 Spooky Halloween Foods appeared first on TGIF - This Grandma is Fun.

If you are like me and the thought of making cinnamon rolls scares you to death, then whip up this recipe! This is really easy, very fool proof and the result is so good you are not going to believe you made it with your own hands and in your own kitchen.

There’s also not a lot of waiting around for the dough to rise since I honestly don’t have a lot of patience to wait for things to be done.

But can we please go again and talk about the flavor? Because it’s really one of the most delicious things I’ve ever had. First, the filling is really full of cinnamon which in my opinion differentiates a good cinnamon roll from a bad one.

Second, the roll is flavorful, I mean just the roll alone without the filling is packed with flavor! Part of the reason is because we are using buttermilk instead of milk. It really makes a difference.

And finally, there’s the brown sugar part that adds another layer of caramel like flavor.

They are great as a breakfast or even as a dessert, but I personally love to serve them for brunch, and I consider them the best recipe to whip up if you have overnight guests.

They also keep really well in the freezer which means you can make them ahead of time (that includes the baking) and then pop them in the oven once you are ready to serve them. Can we just agree that buttermilk cinnamon rolls on demand seems like a dream come true?

Print

Buttermilk Cinnamon Rolls

These are some of the easiest cinnamon rolls you'll ever make, and so tasty, too!

Servings 8

Author Michelle Dudas

Ingredients

• 3 Cups flour
• 1 Cup buttermilk
• ½ Cup sweet cream butter
• 1 Cup brown sugar
• 2 Tsps baking powder
• 2 Eggs
• ⅛ Cup ground hazelnut
• ¼ Cup melted butter
• 2 Tbsps ground cinnamon
• ¼ Ounce yeast

Instructions

• Preheat oven to 350F.
• In a bowl mix the flour, buttermilk, butter, ½ cup sugar, baking powder, eggs, ground hazelnut, and yeast.
• Transfer to a flat surface and knead for 5 minutes.
• Transfer to a bow and let it rise for 20 minutes.
• Meanwhile, in a small bowl beat together the remaining sugar, melted butter, and cinnamon
• Sprinkle flour over a flat surface to avoid sticking and stretch the dough using a rolling pin.
• Brush the dough with the cinnamon sugar, roll, and cut it into slices
• Grease a circular baking pan with non-stick cooking spray.
• Place the rolls side by side and take to the oven for 30-35 minutes or until done.
• Remove from the oven, serve and enjoy.

If you liked this recipe for Butt, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

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Cookies for breakfast? Definitely, when they are this delicious.

Hello Made For Pinterest readers, it’s Celeste again from The Whole Serving, here with a delicious breakfast cookie for you.

I love cookies, and I love them even more when they give me the energy boost I need before or after a morning run or when I get the late afternoon munchies. When I make cookies it’s usually chocolate chip, sugar or any other really sweet cookie.  I decided to give breakfast cookies a try after seeing a commercial for some on TV.

I’m always trying to get my 20 year-old to eat breakfast, but she says it makes her stomach upset when she eats before 10 in the morning. I don’t know why. But mid morning she needs the energy. She likes cookies, so I decided to make these for her so after her first class she would have the energy pick-me-up she needed to make it until she eats lunch, which happens to be around 1:30 in the afternoon, after her classes.

It’s a versatile recipe, I used almonds and almond butter because my daughter has a peanut allergy. Feel free to use whatever nut butter is your favorite.

When baking them you can make them flat or keep them round.

If you are like my daughter and can’t stomach a big breakfast in the morning, give these Almond Butter Breakfast Cookies a try. I like to have mine with fresh fruit with yogurt and coffee.

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Almond Butter Breakfast Cookies

Servings 35

Author Celeste @The Whole Serving

Ingredients

• COOKIES
• 1 cup gluten-free flour blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 tablespoons natural cane sugar
• 1/4 teaspoon salt
• 1 1/3 cup old-fashioned oats
• 2/3 cup almond butter
• 2/3 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup melted coconut oil
• 1/2 cup almonds roughly chopped
• 1/2 cup dried cranberries
• 1/2 cup coconut flakes
• GLAZE
• 1 cup powdered sugar
• 1 1/2 tablespoons almond milk
• 2 tablespoons almond butter

Instructions

• Pre-heat oven to 350 degrees and line a shallow baking pan with parchment paper.
• Place the flour, baking soda, baking powder,sugar, salt and oats in a medium bowl, whisk to combine and remove any lumps.
• Add the almond butter, applesauce, maple syrup, vanilla, and coconut oil to the flour mixture, mix until well combined.
• Add in the remaining ingredients and combine until well incorporated.
• Using a mellon scoop or spoon, scoop up about 2 tablespoons of the dough and place on baking pan. If you want a flat cookie simply flatten with your fingers before baking.
• Bake for 12 to 15 minutes.
• This part is totally optional -- While cookies are baking, mix together the powdered sugar, almond milk until well combined. Add the almond butter and mix until mixture is smooth and creamy.
• Allow cookies to cool before drizzling glazing over cookies.

If you like this, you may enjoy some of my other creations over at The Whole Serving. Here are a few of my latest creations, stop by a check them out.

Blood Orange Turmeric Loaf

Raw Gluten-Free Tacos

Strawberry Basil Farro Salad

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I’m not the kind of person that enjoys spending all morning making breakfast just for it to be devoured in a matter of minutes. I’d rather cook once and eat for a week.

You don’t need me to explain the convenience of cereal to you. We all know it’s fast, delicious, and the kids love it! So today I thought I’d share with you a healthy alternative to everyone’s favorite breakfast.

The things you’ll need to make this Cinnamon Blueberry Almond Granola Cereal are:

• Old-fashioned oats
• Slivered or chopped almonds
• Ground cinnamon
• Flax seeds
• Maple syrup
• Coconut oil
• Vanilla extract
• Freeze-dried or dried blueberries

Super simple, healthy ingredients. Check.

I’m not even kidding you guys, this is one of the simplest recipes ever. It only takes a couple of minutes to mix all of the ingredients together and then you just pop it in the oven, stirring halfway through baking and boom! You’ve got yourself some of the tastiest granola cereal ever.

You can use either freeze-dried blueberries or dried blueberries for this Cinnamon Blueberry Almond Granola. I chose to use freeze-dried, simply because that’s all I had. Although I imagine it would taste just as amazing with regular dried blueberries.

If you’re not a fan of almonds, feel free to switch it up and use the nut of your choice. Pecans or walnuts would make a great substitute.

This cinnamon blueberry almond granola cereal is toddler approved. Ahem, pickiest-toddler-in-the-world approved.

So, I mean if that doesn’t tell ya you need to make this simple recipe ASAP, I don’t know what will…

Sweet, nutty, toasty granola in less than an hour. Trust me when I say you need to add this to your breakfast rotation.

Here’s the recipe for the best Cinnamon Blueberry Almond Granola Cereal you will taste!

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Cinnamon Blueberry Almond Granola Cereal

Author Margaret Anne @ Natural Chow

Ingredients

• 2 1/2 cups old-fashioned oats
• 3/4 cup slivered almonds
• 1 teaspoon ground cinnamon
• 1 teaspoon golden flax seeds
• 1/2 cup pure maple syrup or honey
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract
• 3/4 cup freeze-dried blueberries or dried blueberries

Instructions

• Preheat oven to 300° F. Line a large baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine oats, almonds, cinnamon, and flax seeds and stir. Set aside.
• In a medium bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour the mixture over the dry ingredients and stir thoroughly to combine.
• Spread the granola onto the prepared baking sheet. Bake for 45 minutes, stirring halfway through. Let cool completely before serving or storing. Store granola in an airtight container at room temperature for up to three weeks.

Looking for more granola inspiration?

Skinny Dark Chocolate Chia Granola

Cardamom Almond Coconut Granola Cereal

The post Cinnamon Blueberry Almond Granola Cereal appeared first on TGIF - This Grandma is Fun.

Hey guys, it’s Amanda The Chunky Chef again  Hope everyone has had an awesome March… it’s hard to believe it’s almost over!  Last month I shared my Mom’s Carrot Cake recipe (awesome year-round), and today I’m here sharing the BEST kid-friendly Chocolate Chip Muffins.  Trust me, you won’t be able to eat just one of these… That is, if your kids will let you have more than one lol.

These are the BEST kid-friendly Chocolate Chip Muffins. You won’t be able to eat just one of these with their fluffy goodness!

I love muffins… probably TOO much.  But I can’t get over how easy they are to make, and how great they taste!  This is a great opportunity to get your kids in the kitchen baking with you too. There’s no mixer required for these muffins.  In fact, using a mixer would probably lead to over-mixing, which would make the muffins super tough, and no-one wants that!

The real secret to these is the buttermilk. It makes the muffins SO moist and fluffy!  If you don’t have any on hand, use the same amount of regular milk, added to a bowl, and add in a splash of lemon juice or vinegar.  Give it a stir and let it sit for about 5-10 minutes.  There you go…homemade “buttermilk” in a pinch

Soooooo in case you’re wondering how much the kids will love these muffins… take a look at my two-year-old son.  I think it’s safe to say he LOVES them!!!

I think the Chocolate Chip Muffins are a perfect breakfast or even after school snack if you have school-aged children.  Plus, there’s nothing like the smell of a freshly baked muffin!

I hope you guys will give this one a try. They’re SO much better than those boxed mixes!

———————————————————————

Stop by The Chunky Chef and find some more awesome breakfast recipes… such as:

Buttermilk Biscuits and Sausage Gravy

Vanilla Cinnamon Buttermilk Pancakes

Bakery-Style Lemon Blueberry Muffins with Mascarpone Glaze

Let’s Connect!

You can find me on Facebook, Twitter, Pinterest, Instagram and Google +, so follow me if you’d like… I love keeping in touch with all of you

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Chocolate Chip Muffins

Soft and fluffy, absolutely the BEST chocolate chip muffins you'll every try!

Servings 15 -16 muffins

Author The Chunky Chef

Ingredients

• 3 cups all-purpose flour
• 3 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Instructions

• Preheat oven to 425 degrees F. Spray muffin pan with cooking spray or line with muffin liners and set aside.
• Add flour, baking powder, salt, cinnamon and nutmeg to a mixing bowl. Whisk to combine.
• To another mixing bowl, add eggs and sugars and whisk to combine well. Whisk in buttermilk, oil and vanilla extract until mixture is pale.
• Gently fold the dry ingredients into the wet and mix together gently using a wooden spoon or rubber spatula. Be careful not to overmix.
• Batter will be thick and have lumps.
• Stir in chocolate chips.
• Spoon batter into prepared muffin pan, filling the cups all the way up to the top.
• Bake at 425 degrees for 5 minutes, then leave the pan in the oven and reduce oven temperature to 375 degrees F. Continue to bake another 13 minutes, until a toothpick inserted in the center comes out clean (other than possible melted chocolate).
• Let cool in the pan for 5-7 minutes, then remove to a wire cooling rack.

Notes

1. Recipe adapted slightly from Sally's Baking Addiction

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Hello again! We’re Molly and Chelsea! We’re a best friend and food blogging duo behind Best and Bites who love to cook, bake and share it with the world. Some of our favorite things include shopping, eating (duh!),working out and pool days.

This just in. Guess what we’ve made (and ate) multiple times this week? If you guess lemon poppy seed mini donuts you’re right on the money.

Our most favorite muffin in the world is lemon poppy seed. We used to go to First Watch all the time when we both lived in Akron, and we would go solely for their lemon poppy seed muffins that come with the healthy crepes. Yeah, the extra large bakery style lemon poppy seed muffin kinda defeats the purpose of the healthy crepe, but it made us feel like we made a somewhat healthy decision.

With spring almost here (!!!) we decided we needed to reinvent one of our favorite flavor combos. And so the Lemon Poppy seed Mini Donuts were born. They’re a tiny baked donut made perfectly and drizzled with a citrus icing. Because they’re so tiny it’s okay to have a couple (or 10).

That’s our story and we’re sticking to it.

Let’s take a moment and virtually take in all that is in these mini donuts. Ready? The lemony citrus wafting through the kitchen as they bake up to a perfect round and adorable donut.

The second you open the oven the aroma fills our house with what we’re pretty sure spring smells like. And then the tiny little poppy seeds with all their nuttiness give this recipe just the right crunch.

Warm from the oven, these donuts are not complete without the citrus lemon icing. All you do is mix some powdered sugar with fresh squeezed lemon juice and it turns into this gorgeous and vibrant icing that makes this the perfect addition to our sweet little donuts.

Dunk the donuts into the giant bowl of silky icing and let them set on a baking rack and voi-la, you my friends, have the perfect, most adorable little dessert, breakfast or snack!

They’re zingy, they’re citrus-y and they’re everything you need in your life for the first day of spring.

If you love this recipe, give us a virtual high five by following us on Pinterest, Insta, Twitter and liking us on Facebook ?

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Lemon Poppyseed Mini Donuts

Servings 40

Author Bests and Bites

Ingredients

• donuts
• 1 cup granulated sugar
• 1/2 cup 1 stick unsalted butter, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon poppy seeds
• lemon glaze
• 1 cup powdered sugar
• 2 teaspoons lemon juice

Instructions

• Preheat oven to 350 degrees F. Spray mini donut pan with non stick spray and set aside.
• Using a stand mixer or had mixer, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing thoroughly between each addition.
• In a medium bowl, whisk together flour, baking soda and salt. Beat half the flour and sour cream alternately to the egg mixture until combined.
• Using a teaspoon, fill the mini donut tins halfway and bake for 7-8 minutes, until toothpick inserted comes out clean.
• Mix together the glaze ingredients until smooth. Allow donuts to cool completely and dunk in icing. Place on cooling rack to allow icing to set.

Monster Cookie Cups

Dark Chocolate Nutella Brownies

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When I saw these cute Easter bunnies on Pinterest, I wanted to recreate them for my little girls.

These yummy bunnies made of simple ingredients like scramble eggs, baked bacon, cream cheese, blueberries, sliced tortilla and red grapes.

To Make Easter Bunnies:

Take 2 little bowls, and fill them with scramble eggs.

Add 2 slices of baked bacon to create bunny’s ears.

Add a little amount of cream cheese into little zip bag and squeeze a little amount of cream cheese to your scramble eggs, then add blueberries like shown in the picture below to create two eyes for your bunnies.

Add red grape to each bunny to create bunny’s nose.

Make a little  whiskers by slicing tortilla into little strips and adding them under bunny’s nose.

You are done!

Now let your little ones enjoy these cute bunnies for breakfast!

If you make These Easter Bunnies for Breakfast PLEASE tag @munchkintimeblog and use a hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation Thank you!

Did you like this Easter Bunnies Breakfast Idea for Kids?

Let us know in the comments below, we would love to hear from you!

Popular Posts from Munchkintime:

Naked Carrot Cake

The post Easter Bunnies Breakfast Idea for Kids appeared first on TGIF - This Grandma is Fun.

It’s Margaret Anne, author of the food blog Natural Chow, and today I’m sharing one of my favorite baking recipes of all-time—homemade sour cream biscuits. I want to show you exactly how I make these tender, flaky biscuits in less than 45 minutes!

They’re so easy to make and this recipe is sure to become a staple in your kitchen. Not to mention, they’re so much healthier than storebought biscuits and your home will be filled with aroma of freshly baked bread while these babies are in the oven.

So let’s get right to it.

For this recipe you’ll need: unbleached all-purpose flour, salt, baking powder, salted butter, milk, and (of course) sour cream.

I don’t think the ingredients could get much simpler than that.

After combining the flour, baking powder, and salt in a medium sized bowl, you’re going to cube a stick of butter and cut it into the dry mixture.

Cut it in until the mixture resembles coarse crumbs. It doesn’t have to be perfect.

Now add in the most important part—the sour cream. This is going to make the biscuits light and tender. Just do it.

Now pour in the milk…

…and stir it all together until a shaggy dough forms. Then start using your hands to gently knead the dough. You wanna avoid touching the dough as much as possible because the heat from your hands will warm up the butter, resulting in not-so-flaky biscuits.

You also wanna avoid over-working the dough. No one likes to eat biscuits that resemble and taste like hockey pucks. No one.

Roll the dough out onto a cutting board, to about 3/4″ thickness. Then just cut out the biscuits, place them on a baking sheet lined with parchment paper, and pop ’em in the oven.

And in about 12 minutes, you’ll have yourself a batch of the most tender, flaky biscuits ever pinned from Bon Appétit.

A few notes:

Once you’ve kneaded the dough into a cohesive ball, roll it out thin, and fold the dough over to create a layer. Do this several times to create multiple layers. This will make your biscuits flakier.

Also, after all of the biscuits have been cut from the dough and have been placed on the prepared pan, you can place the pan in the fridge for 10-15 minutes. This is going to chill the dough and help the butter to create those moist, buttery layers we all dream about.

Here’s the recipe:

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Sour Cream Biscuits {Tutorial}

Servings 8 -10 biscuits

Author Margaret Anne @ Natural Chow

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup 1 stick salted butter, chilled
• 1/2 cup sour cream full-fat
• 1/2 cup whole milk

Instructions

• Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
• In a medium sized bowl, combine flour, baking powder, and salt and whisk.
• On a cutting board, cube the butter. Add the butter to dry mixture and cut in with a pastry blender or two butter knives.
• Add in sour cream and milk and stir until a shaggy dough forms. At this point you'll need to use your hands to knead the dough until you reach a cohesive dough.
• Roll the dough out onto a well-floured surface to a 3/4" thickness. Using a circle shaped cookie cutter, cut out the biscuits and place onto the prepared baking sheet. Bake for 10 to 12 minutes, or until golden brown. Brush with melted butter and serve immediately.

Here are a few treats from my blog Natural Chow you will also enjoy!

Roasted Bacon Parmesan Brussel Sprouts

Easy Garlic Mashed Potatoes

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Irresistible Mint Chocolate Chip Croissants are the ultimate breakfast treat!

Hi all! This is Nancy from The Bitter Side of Sweet. I am so excited to be here this year with you contributing to Made From Pinterest! I have been having lots of fun traveling around the site to see what you guys really love such as these Chocolate Toffee Squares or these Easy to Make Breakfast Sandwiches. To know a little bit about what I blog about you have to know this. I am all about the easy. Easy desserts, easy dinners, easy foods! We are a family of 6 and I don’t have a lot of time so when I am in the kitchen I love quick to make and satisfying treats!

Take these croissants. I had these done in about 30 minutes! I always have puff pastry on hand because I am obsessed with it. So what I did was I pulled it out of the freezer and let it soften up a bit. I rolled the dough out and cut them into long triangles. Then I added some mint chocolate baking chips, rolled them and they were ready to go! It was that easy! I spent more time waiting around for them to finish cooking then actually preparing them!

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Mint Chocolate Chip Croissants

Course Breakfast

Servings 10

Author Nancy Piran

Ingredients

• 1 puff pastry sheet
• 3/4 cup mint chocolate baking chips
• 1 tablespoon butter melted
• 1 ounce almond bark
• 1 drop green food coloring optional

Instructions

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Roll out puff pastry and cut into 10 long rectangles.
• On the wide end place 1 tablespoon mint chocolate baking chips
• Roll each croissant from the wide end to the short end.
• Place on baking and brush with butter.
• Bake for 22 minutes.
• Allow to cool.
• FOR DRIZZLE:
• Melt almond bark in microwave for 30 seconds. Stir till smooth.
• In piping bag brush the inside with 1 drop of green food coloring.
• Add melted almond bark.
• Pipe onto each croissant and allow to cool completely.
• Serve and ENJOY!

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It’s so simple and ready in UNDER 20 minutes! The best part is that you can freeze these and pull them out during the week for a great breakfast every single day! I can’t wait to share with you how I did it so…

Let’s Get started!

Easy to Make Breakfast Sandwiches:
*Prep Time:  10 min.  *Cook Time: 90 sec.  *Servings:  12 Breakfast Sandwiches


Ingredients:

•   1 dozen Eggs
• 12 English Muffins
• 12 Slices of Cheese
• 12 slices of Canadian Bacon
• Salt and Pepper

I don’t know about you, but I love the shape of the eggs in the McMuffin sandwich.  I’ve tried MANY different ways to achieve this, but in the end, the muffin pan method beats them all!

Spray your muffin pan with cooking spray, and place a cracked egg into each compartment.  I really like these 12 muffin pans, but any muffin pan will do.

Next season the eggs with a little salt and pepper.

Place the eggs into the preheated oven and them cook for 10-15 minutes.  you want them to be solid and white.  NO JIGGLY CLEAR STUFF!

While the eggs are baking you can prep the rest of the ingredients.

Halve the English Muffins.

Heat a griddle pan and spray with cooking spray.

Place the English Muffins face down on the pan and cook until toasted and brown.

After that, brown the Canadian bacon on both sides.

by this time the eggs should be done.
Trust me.  The are completely cooked through, even the yolks.

Assemble the sandwiches.
Don’t the eggs look so cute!

Put them together and wrap them individually in foil.
From this point you can eat them OR freeze them for later.

To reheat, remove the from the foil and place in the microwave for 90-100 seconds.

And there you have it!  Delicious, ready to go, breakfast sandwiches, for the ENTIRE week!  The best part, I paid around $10 for the supplies, $12 if you could the hash browns I bought.  You can also make these more figure friendly by using egg whites and whole grain English muffins.  What a great way to achieve BOTH goals!  I hope you found this helpful and as always…

Happy reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

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Easy to Make Breakfast Sandwiches

Easy to make breakfast sandwiches that can be frozen for a great breakfast everyday of the week.

Cuisine Breakfast

Servings 12

Author Mandee Pogue

Ingredients

• 1 dozen eggs
• 12 English Muffins
• 12 slices of Canadian Bacon
• 12 slices of cheese
• Salt and Pepper

Instructions

• Preheat the oven to 350 degrees.
• Spray a muffin pan with cooking spray and place one, cracked, egg into each compartment.
• Place in preheated oven and bake for 10-15 minutes, until eggs are white and no longer jiggly.
• In a hot skillet or griddle pan, brown the halved English muffins and brown the Canadian bacon.
• When the eggs are finished assemble the sandwiches.
• Eat or wrap individually in foil and freeze.
• To reheat, remove from foil and cook for 90 seconds in the microwave.

The post Easy to Make Breakfast Sandwiches appeared first on TGIF - This Grandma is Fun.

I have had enough of cold weather and I am totally ready for spring. I realize that some of y’all live in (and love) snow country but I’m here in Dallas and even 55 degrees is too cold for me!  I like to get at least one or two days of snow so I can sit by my fire and watch it but then I am so done with the cold. On to flipflops and sunscreen!

I love roses and I collect almost anything with roses on it. I have vintage plates, tea cups, platters, and who knows what else. Well, sometimes in the midst of a dreary, chilly day I’ll put together a spring table setting and sit down to enjoy some spring flavors. Nothing tastes more like warm weather to me than something with lavender. If you’ve never tried it you’ll find that it has a citrus flavor with faint, flowery notes. If you have had it and you think it tastes like soap then I can tell you that there was too much lavender in the recipe. You must use a light hand when you bake with it because it will overpower all other flavors and yes, it will taste like soap if you get too much in. Also be sure to get culinary lavender.

Now, lavender can be expensive if you just buy it in a little jar. It can cost anywhere from $4 to $8 or more. If you buy it on Amazon you’ll have a lot of it but it won’t cost you much more than the little jar. The following link is an affiliate link, which just means I get a little commission if you click through and buy something. It doesn’t affect your cost at all but it helps keep me in vintage plates! Here’s the lavender that I use – Culinary Lavender. There may be a few little stems and such in it but you just need to pick them out. I’ve seen some reviews on other Amazon companies that say there were pebbles and all kinds of stuff in theirs but it has never happened to me with this company.

These lavender vanilla scones have a heavy vanilla flavor and just the daintiest hint of lavender. They are buttery and crumbly and I promise that they will cheer you up on the dreariest of days. You can freeze them, too. That means that you can pretty much have a little taste of spring at a moment’s notice. There’s just nothing better than that.

One thing about scones that not many people tell you to do. You HAVE to let the dough rest for right around 30 minutes before you bake them. This lets any gluten that has been developed by your mixing to relax and chill. Your scones, no matter what recipe you use, will be more tender and flakier. Also, if you use a chunk of frozen butter and grate it into the flour mixture when you’re making these it will help them be flakier, too.

I like a glaze on scones. This is just a simple confectioner’s glaze that goes really well with the flavor of the lavender vanilla scones but you can certainly leave it off if you like.

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Lavender Vanilla Scones

Tender, buttery scones are flavored with rich vanilla and tangy lavender for a pretty, indulgent breakfast, brunch, or snack.

Course Quick Bread

Servings 12

Calories 240kcal

Author Marye Audet

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon culinary lavender buds
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar or vanilla sugar
• 4 tablespoons unsalted butter cold
• 3/4 cup buttermilk
• 1/4 cup heavy cream
• 1 large egg yolk
• 2 1/2 teaspoons vanilla extract
• 1/2 inch piece of vanilla
• 1 1/2 c powdered sugar
• 1 tsp vanilla
• 1 tablespoon unsalted butter melted
• 2 - 4 tablespoons heavy cream enough to make a glaze
• Few drops of blue and red food coloring to make lavender
• Sugar crystals

Instructions

• Mix the buttermilk and cream
• Add the vanilla bean to the buttermilk and cream.
• Heat until it just simmers.
• Let cool.
• Mix the flour, lavender, baking powder, baking soda, salt, and sugar together
• Grate the cold butter into the flour mixture
• Rub the cold butter into the dry ingredients until flour is crumbly.
• Remove vanilla bean from buttermilk.
• Cut in half and scrape the vanilla pulp into the buttermilk, stirring to distribute the vanilla evenly.
• You can discard the vanilla pod or dry it off and add it to a cup of sugar. Cover tightly and in a few weeks you'll have vanilla sugar.
• In a separate bowl, whisk together the cooled buttermilk mixture, egg yolk, and the 2 1/2 teaspoons of vanilla extract until blended.
• Add to the flour mixture and stir with a fork until dough forms a ball.
• Dough will be sticky.
• Place the dough onto a silpat lined baking sheet and pat into a disk about 1-inch thick.
• Cut the dough into wedges but do not separate them.
• Let stand twenty to thirty minutes, so the gluten can relax.
• Brush with heavy cream.
• Sprinkle with the vanilla sugar
• Bake for 15 minutes at 400F or until golden.
• Meanwhile mix the confectioner's sugar, 1 teaspoon vanilla, melted butter, and cream until it is a thick glaze.
• Color with the food coloring.
• Spoon over warm scones.
• Sprinkle with sugar crystals.

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 40.6g | Protein: 3g | Fat: 7.4g | Saturated Fat: 4.5g | Cholesterol: 38mg | Sodium: 203mg | Fiber: 0.6g | Sugar: 24g

Hey, don’t be a stranger! I’d love it if you’d follow along on Facebook, Pinterest, Twitter, and Instagram!

If you liked this lavender vanilla scones recipe you might also like these recipes from Restless Chipotle…

These rich creamy lavender white chocolate truffles are easy to make and they are so good!

Lavender shortbread cookies are crumbly and buttery perfection.

Unique Lavender Lemon Meringue Pie has an extra pop of flavor from a little lavender.

The post Lavender Vanilla Scones appeared first on TGIF - This Grandma is Fun.

Hey there! We’re Molly and Chelsea, the food lovers over at Bests and Bites. We’ve been besties for 23 years and have been in love with cooking and baking for as long as we can remember. Thank you so much to the wonderful MFP ladies for allowing us to share our passion with all of you!

The holidays are filled with family traditions. It’s what makes this wonderful season unique to each and every person. Whether it be giving a special ornament, making the same meal on Christmas Eve, or cuddling up by the fire watching a movie with hot chocolate, the holidays are a time to spend with family and share those special moments.

One of our very favorite traditions during the holidays is drinking hot chocolate and binge watching Christmas movies by the fire with the house decorated and the tree lit up.

We used to celebrate this tradition using pre-packaged hot chocolate mix. Then one year, about 5 or so years ago, we discovered homemade hot chocolate and there was no turning back.

In December, homemade hot chocolate takes over our lives. There’s no fighting it –the snow is falling, the fire is crackling and we’re sipping this warm and delicious Amaretto Hot Chocolate.

The first rich, creamy, chocolatey sip warms your soul and the tiny hint of amaretto is so delightful. We almost need to make a crock pot for each of us. Not sure that would even satisfy this tasty tradition we’ve created!

The best part about it? It’s so easy to make! You just mix these six ingredients in your slow cooker:

1. milk
2. heavy cream
3. sweetened condensed milk
4. chocolate chips
5. almond extract
6. vanilla extract

Then you turn it on low and let the mixture get very merry together for about two hours. The result is a creamy, nutty and decadent mug of hot chocolate. Perfect for topping with whipped cream, marshmallows or chocolate syrup.

When you take that first sip you’re filled with warmth and so much delicious chocolate flavor. Then there’s a subtle hint of amaretto that gives this recipe depth and a nuttiness that makes it so unique. We cannot get enough of amaretto recipes, like this almond shortbread cookie. Which is just made for dunking into this hot chocolate! (*hint*hint).

Cozy up with a blanket, turn on your favorite Christmas movie and join us in sipping on this festive cocoa Christmas tradition!

 Thank you again to the wonderful MFP ladies for allowing us to share some Christmas cheer?

If you like this recipe, be sure to give us a virtual high five by following us on Instagram, Twitter and Pinterest and liking us on Facebook.

Some of our most popular recipes:

Homemade Thin Mints

Monster Cookie Cups

Christmas Popcorn Snack Mix

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Crock Pot Amaretto Hot Chocolate

Servings 10 cups

Author Bests and Bites

Ingredients

• 8 cups milk
• 14 ounce can sweetened condensed milk
• 1 1/2 cups heavy cream
• 1 cup milk chocolate chips
• 1 cup semi sweet chocolate chips
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• whipped cream marshmallows, chocolate sauce, optional

Instructions

• Pour the milk, sweetened condensed milk, heavy cream, chocolate chips, vanilla and almond extract into a large crock pot and stir.
• Cook on low for two hours, stirring every fifteen minutes.
• Serve hot with whipped cream, marshmallows or chocolate sauce.

The post Crock Pot Amaretto Hot Chocolate appeared first on TGIF - This Grandma is Fun.

Hello there again MFP friends! Kathy back from Penney Lane with another easy recipe for you.

Happy Fall! Hands down the most popular recipe on my blog is a Lemon Blueberry quick bread. It’s moist and delicious and perfect warm for breakfast or with an afternoon hot chocolate or tea. Those flavors are more summery so I decided to create another delicious quick bread but with Fall flavors.

What says fall better than spiced baking? The smell and flavors of cinnamon, nutmeg, and pumpkin spice are beautifully Autumn. This week I made Raisin, Nut and Spice Quick Bread.

Print

Raisin, Nut and Spiced Quick Bread

Ingredients

• 2/3 cup old-fashioned oats
• 1/3 cup whole milk
• 1 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 1/2 cup sugar
• 2 eggs lightly beaten
• 1 teaspoon vanilla
• 1/2 cup unsalted melted butter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 9 inch loaf pan with nonstick baking spray.
• Pour the milk over the oats in a small bowl and set aside. Let soak for 10 minutes.
• While the oats are soaking, mix 1 1/2 cups flour, baking powder, cinnamon, nutmeg, pumpkin spice and salt in a mixing bowl.
• Stir in the raisins and walnuts in the dry ingredients.
• In a separate bowl whisk the sugar, eggs, melted butter and vanilla together and then add oat mixture.
• Stir to blend.
• Pour sugar mixture into flour mixture and mix until all ingredients are combined into a moist batter.
• Pour batter into loaf pan and spread evenly.
• Bake for 35-40 minutes or until a toothpick comes out clean.

I adapted this recipe from a Crock Pot cookbook. While it’s cool to bake in a crock pot, you can’t beat 30-40 minutes in the oven. Your whole house smells like fall while this is cooking. The bread is to die for coming out of the oven and if you add just a bit of butter it sends it over the top. This bread is so easy and would be great to divide into small loaf pans for food gift giving season, or maybe for breakfast on Thanksgiving or Christmas morning.

If you enjoyed this recipe, then you’ll love these:

Homemade Scones with Raisins and Nuts

Zucchini Muffins

Skillet Cornbread Recipe

The post Raisin, Nut and Spiced Quick Bread appeared first on TGIF - This Grandma is Fun.

These yummy stacks start with a frozen hash brown patty for the base.  Then add some cheese, bacon, green chili, guacamole and finally a fried egg to top it off.  You can even garnish with salsa and cilantro if you like.

But let’s get to it… The coolest thing about this breakfast stack is the BACON WEAVE.  Your friends and family will think you’re a genius when you serve these at your Sunday breakfast!

Here’s how it’s done:

These bacon weaves are not hard to make at all.  Once they’re assembled, just bake them in the oven and you have yourself a BIG, delicious piece of bacon. Oh, by the way…these are awesome on bacon, lettuce and tomato sandwiches too!

I guarantee you are going to love these delicious Bacon Egg Breakfast Stacks. They even make a fun “breakfast-for-dinner” meal too!

Print

Bacon & Egg Breakfast Stack

Ingredients

For one bacon & egg stack you need:

• 1 frozen hash brown patty
• 3 pieces bacon you could use less if you're not weaving the bacon together
• 1 slice cheese cheddar, monteray jack or your favorite
• 1 fried egg
• 1 whole green chili I used canned
• heaping spoonful of guacamole
• Optional: garnish with chopped cilantro and salsa

Instructions

• Preheat oven to 400°
• Cut bacon in half. On parchment lined baking sheet, weave bacon pieces. Place frozen hash brown patty on baking sheet next to the bacon. Bake until bacon is cooked and hash browns have crisped up, about 15-20 minutes. Flip the hash brown patty half way through cooking.
• To serve, layer hash brown patty, slice cheese, bacon, green chili, guacamole and top with a fried egg. Garnish with chopped cilantro and a spoonful of salsa.

Notes

To weave the bacon, lay 3 half pieces of bacon on a parchment lined baking sheet next to each other vertically. Fold the middle piece a third of the way back. Lay one half piece of bacon horizontal. Fold the middle piece down over the horizontal piece. Now fold back the two outside pieces. Lay another piece of bacon down horizontal. Fold those 2 pieces back down over the horizontal piece. Repeat process.

If you are making several, I suggest cooking the hash browns on a separate baking sheet so they don't get too greasy.

For more delicious recipes please visit my blog at I’m Bored Let’s Go and catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!  Judy

Here’s a couple more delicious breakfast recipes I think you’ll enjoy:

Huevos Rancheros

Hasselback Potatoes with Chorizo and Eggs

Baja Breakfast Rice

The post Bacon Egg Breakfast Stack appeared first on TGIF - This Grandma is Fun.

Hi guys! It’s Margaret Anne, back with yet another delicious and easy recipe for ya! With it being the start of autumn and all, I wanted to share with you my favorite popover recipe. For those that don’t know what a popover is, it’s a light, hollow roll made from an egg batter.

It’s like a cross between an eggy donut and a muffin.

The ingredients for a popover are pretty simple: eggs, milk, vanilla extract, flour, salt, and sugar. But to make these cinnamon sugar popovers pinned from Joy the Baker, we also add a little cinnamon to the batter, brush them with butter once fully baked, and sprinkle on some delicious cinnamon sugar.

The batter should be very thin. Here the batter is barely mixed together, but unlike, say, a pancake batter, you want to whisk out any lumps. The batter will be very smooth.

This helps to develop the dreamy, light, and airy center.

The initial heat is what causes the popovers to “pop,” which is why we set the temperature to 425° F initially, and later decrease it to 350° F. If we just had the temperature set to 425° F, the popovers would more than likely burn.

It’s important to not open the oven while the popovers are baking because if cold air hits the popovers before they are done baking, they will deflate and you’ll be left with a pan full of sad looking “popovers”.

You guys. These popovers.

They will not disappoint. I had to resist the temptation to eat half of the pan by myself in one sitting, but my family demolishing most of them before I even finished one solved that for me.

Print

Cinnamon Sugar Popovers

Servings 16

Author Margaret Anne @ Natural Chow

Ingredients

Popovers

• 2 large eggs at room temperature
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoon pure cane sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Topping

• 2 tablespoons 1/2 stick unsalted butter, melted and cooled
• 1/2 cup pure cane sugar
• 3/4 teaspoon ground cinnamon

Instructions

• Preheat oven to 450° F and lightly grease a muffin or popover tin.
• In a medium bowl, combine eggs, milk, and vanilla extract and whisk until thoroughly combined.
• In a small bowl, combine all-purpose flour, sugar, salt, and cinnamon. Whisk to combine. Pour the dry ingredients into the wet mixture and whisk until there are no lumps in the batter. The batter will be fairly thin.
• Divide the batter into the prepared muffin or popover tin using a 1/4 cup measuring cup or ice cream scoop.
• Bake for 15 minutes, then reduce the temperature to 350° F and cook for an additional 15 minutes, or until puffy and golden brown. DO NOT open the oven to peek while they are baking—the cool air will hit the popovers and cause them to deflate.
• While the popovers are baking, melt the butter. In a small bowl, combine the sugar and cinnamon and mix to combine. Set aside.
• Remove from the oven and drizzle or brush the tops of the popovers with the melted butter. Then sprinkle the cinnamon sugar mixture over the popovers or dip the tops of the popovers in the cinnamon sugar mixture. Serve immediately.

If you liked these Cinnamon Sugar Popovers, you’ll also like these recipes!

Gluten Free Chocolate Chip Muffins

Mint Chocolate Chip Ice Cream

Buttermilk Biscuits

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These ultra-soft, and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser! Especially when you are hosting guys, and you don’t know what to offer them as a dessert or breakfast option. I can confidently say, with this recipe, these are the best pumpkin muffins I have ever tasted. Join me, and together let’s make some simple, and yet tasty pumpkin muffins of your own.

Easy Pumpkin Muffins Recipe

Hey guys! It’s Margaret Anne here from the Natural Chow blog. I’m back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time — pumpkin muffins! I bet you are as excited about this as I am! Here we go.

There are two types of people out there: those who love pumpkins and those who hate them. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. They feel it is yuck-ish to even bring it close to one’s mouth. All it took was one bite of these muffins to convert him! You folks who hate pumpkins, I promise you’ll be great pumpkins fans by the time we are done with this post. 

Cooking Pumpkins

How to make the best Pumpkin Puree the easy way.

Making pumpkin puree has never been this easy guys. I am certain that this will be a fun activity and one you’ll be super grateful to come across. 

For those of us who love DIY stuff, this is a great one. And to start off you need to know which type of pumpkin to use to come up with the best puree. Not any pumpkin can produce the great taste of puree but a small-sized pumpkin. Do not let the size of the pumpkin deceive you and end up getting the Halloween-sized kind of pumpkins. You’ll pinch yourself for having a tasteless puree. That’s a tip I’ll give you for free.

The small-sized pumpkins are the best for purees because of their sugary nature. Preparing the puree takes a few minutes. The first task is cutting the pumpkin into half which might require a little more energy than usual. But it ain’t a sweaty experience so don’t fret.

The second step is to have all the seeds from the pumpkin removed and all the stringy membranes in it. This is done using a spoon. Once finished, lay the pumpkin pieces (with the outer cover facing up) on a lined tray for baking in a preheated oven of 425 degrees. Bake the pumpkins for 35 minutes or so.

When they have cooled, remove the outer cover of the pumpkins. Then finally cut the pumpkins into small chunks and use a food processor or blender to make the puree. Easy peasy. Right!

You can prepare this for a whole week’s use and store it in the refrigerator for use while making your pancakes or oats for breakfast. And not forgetting your muffins for that evening snack.

Why Pumpkin Muffins

I can’t stress enough how amazing these muffins are. They are literally the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! Being a baker’s kid meant never missing on any baked product. They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor. Nothing is more than the other. You can literally tell the skill that is put in the process.

All it took was making these muffins once to fall in love with them forever. Did I mention they’re ah-mazing? Ain’t they the literal definition of love at first sight? Because you just love them by a single glance. You can see that in their raw state: with no frosting, no glaze, no drizzle,  and no dusting of powdered sugar, they are super tantalizing.

They are not only soft but also easily melt in your mouth once consumed. The softness of the muffins can stay for a couple of days. Thus one can make more than a day’s muffins for their family to enjoy for long. It sure is a handy recipe, and snack, especially for busy families. 

What You Need For The Pumpkin Muffins Recipe

Coming up with the pumpkin muffins requires nothing out of the blue. The ingredients needed while baking any other time are pretty much what you’ll need for this recipe as well. They are readily available, and you need not rob a bank trying to access them.

These spices include:

• whole milk
• baking powder
• eggs, cooking oil
• all-purpose flour
• salt
• granulated sugar
• brown sugar
• vanilla
• ginger
• nutmeg allspice
• cinnamon
• and importantly pumpkin puree.

For the spices, you don’t have to strictly use the ones I have mentioned. You can use your favorite ones. Also, milk is not a major requirement, especially for lactose-intolerant folks. You can substitute the milk with water.

The good thing is that for most of the supplies you can use them severally in your baking. They last more than one time’s use and are readily available in your local store. 

I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!

How To Make Pumpkin Muffins

Now that you’ve got your supplies, and all that is needed for your recipe, we can start the baking process. The steps are pretty simple and easy to follow. 

• First, preheat the oven to 375F and add your paper liners to a muffin tin. Or if you don’t want to use paper liners, grease the tin with oil.
• Remember the wet and dry ingredients are whisked separately at first. So for the second step, combine flour, baking powder, baking soda, salt, and spices of your choice in a medium/large bowl then whisk together and set aside. 
•  Now on to the wet ingredients. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a small/medium bowl then whisk to combine. Add the pumpkin puree, and whisk once more until smooth.
• Pour the wet ingredient into the dry ones in the larger bowl, and mix until just combined.
• Once the mixture is consistent enough, use the ice cream scoop to fill the muffin papers with the butter. 
• Place the already filled muffin tin in the preheated oven, and let them cook for about 2-24 minutes. You can also know they are ready if a toothpick inserted right in the center of a muffin comes out clean. 
• Once ready leave them to settle and cool for around five minutes then they’ll be ready to be devoured. 

You can imagine having the muffins with some hot glass of milk. Oh my! It’s literally a heaven on earth experience. 

These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch, and my family of 10 demolished them in less than 30 minutes. And everyone wanted a third and fourth taste of them.

Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also super easy to make, and clean-up is a breeze! They follow the procedure highlighted above only with a few changes here and there. And they also did a good job on their recipe. 

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The Best Pumpkin Muffins {Ever}

These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!

Course Breakfast

Servings 12

Author Margaret Anne @ Natural Chow

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 15 oz can pure pumpkin puree
• 1/2 cup coconut oil melted
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
• In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
• In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
• Using an ice cream scoop, scoop the batter into the prepared muffin pan.
• Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

Notes

You may need to heat up your coconut oil if it is solid.

Nutrition

Serving: 2g

More Pumpkin Recipes 

You can certainly use pumpkins for other great recipes. Such as pumpkin bread, pumpkin spiced latte, and so on.

If you liked this pumpkin muffins recipe, you might want to check these recipes we have for Pumpkin Donuts, Pumpkin Dump Cake, and my absolute favorite – Pumpkin Chocolate Chip Cookies.

In Conclusion

Were you one of those who hated pumpkins earlier, and now you are super impressed with how good they can turn out? Promised you you’d be converted by the time we are done! Now, look at you here savoring all the taste!

This was such an exciting journey. I couldn’t wish I’d done it any other way. I love baking, and I love sharing my art with people. This is an amazing recipe, and once you try it, you always stick to it. And your grandkids will be so thankful for a new dessert, snack, and take-to-school extra meal. You can also attest that this is such an easy way to make muffins that brings the family together as it can be a family activity. We would really be thrilled to know how the experience is for you in our comments section.

Did You Love The Pumpkin Muffins Recipe We Got You? Here Are More Great Recipes For You!

• 29 Recipes Your Kids Will Love To Make
• 23 Mouth-Watering Muffin Recipes
• 101 Apple Recipes To Try Right Now
• You Will “Fall” In Love With These Holiday E-bok Recipes 
• 27 Copycat Disney Recipes

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Hey y’all. I’m Amy from Atta Girl Says, and I’m tickled to join the Made from Pinterest contributor team.

From my greeting, you may have guessed I’m from the South — North Carolina born and raised! I’m a cook, crafter, decorator, painter, hostess and consummate dabbler in all things domestic. One month, I might show up here with details about a new DIY or decorating project, and the next month, I might be showing you how to make some fun craft. My goal here and on my blog is to share ideas to make your home brighter and your heart lighter.

This month, I decided to bring a dish from the kitchen since it’s the peak of the summer growing and canning season.

I’m sharing a recipe for delicious Homemade Strawberry Jam & Canning Printables, too, for a variety of homemade preserves and pickles.

This is a recipe from my mama’s kitchen. Aren’t the best recipes always the hand-me-down variety? I’m pretty sure she got it out of the Sure-Jell box years ago, but I still think it counts as a family recipe!

Butter my buns and call me a biscuit! This is good stuff!

Print

Homemade Strawberry Jam

Once you have these delicious homemade jam, made with fresh strawberries, you'll never eat store-bought jam again!

Course Canning

Cuisine Condiments

Servings 8 1-cup jars

Author Amy Buchanan

Ingredients

• 2 quarts strawberries stems removed, cut and crushed to make 5 cups
• 1 box SURE-JELL Fruit Pectin
• 1/2 teaspoon butter
• 7 cups sugar
• 8 1- cup canning jars with rings and lids

Instructions

• Wash jars and rings with hot water and soap (or in the dishwasher.) Rinse well.
• Place jar lids in a sauce pan and cover with boiling water.
• Fill a canner half full with water and simmer.
• Place sliced, crushed strawberries, measuring five cups, into a 6-ounce or 8-ounce stock pot.
• Add pectin to berries, and stir to combine. To reduce foam, add 1 teaspoon butter. Bring to a full boil over high heat, stirring constantly.
• Add sugar and stir.
• Return to a full, rolling boil and cook for 1 minute, stirring constantly.
• Remove from heat and skim off foam.
• Ladle into clean, dry jars, leaving 1/4-inch of space at the top. Wipe jars and seal with lids and bands.
• Place jars in canning rack and lower into the water, making sure there's 1 to 2 inches of water covering the jars.
• Process for 10 minutes and remove jars from canner. Place them upright on a towel.
• Once jars are completely cooled, check the seals by pressing the center of each lid. If the lids spring back when touched, they're not properly sealed and they must be refrigerated.

Since it’s that time of year when the garden and the farmer’s market are bountiful with fresh fruit and produce, I find myself doing a fair bit of canning of pepper jelly, watermelon rind pickles, pickles and more. So, I made some pretty labels to go on the jars so they’ll look pretty in my pantry or when I give these as food gifts.

All these labels are designed to print on 2-inch round Avery labels (look for #22817 or #22807 when you’re shopping).

There’s a vintage-inspired strawberry jam label, created with this free image from the Graphics Fairy, to accompany this recipe.

A watermelon rind pickles label, if you want to try my grandma’s watermelon rind pickles recipe.

Plus labels for blueberry preserves and blackberry jam and two kinds of pickles. (I’ll be sharing a delicious bread-and-butter pickle recipe on Atta Girl Says soon.) I used the vintage berries and vintage cucumbers image from The Graphics Fairy to create these labels.

Download the printable canning jar labels through the links below.

• Strawberry Jam Canning Jar Labels
• Blueberry Preserves Canning Jar Labels
• Watermelon Rind Pickles Canning Jar Labels
• Bread and Butter Pickles Canning Jar Labels
• Blackberry Jam Canning Jar Labels
• Dill Pickles Canning Jar Labels

Thanks again to the sisters for letting me hang out here at Made From Pinterest. I look forward to coming back next month.

I’ll hope you’ll stop by Atta Girl Says for a visit. You never know what I’ll be up to! I’d love to have you join me on Pinterest, Facebook, Twitter or Instagram. Lately, I’ve been broadcasting on Periscope, doing live kitchen table crafting demos, asking for your decorating advice and giving viewers a peek inside my freezer meal cooking adventures with my husband. Follow me there at @attagirlsays.

If you’re interested in more recipes and printables like the ones I shared today, check these out:

Lemon Curd

Sweet & Spicy Pepper Jelly

Preserved Lemons

This awesome post has been shared with Home Stories A to Z

The post Homemade Strawberry Jam & Canning Printables appeared first on TGIF - This Grandma is Fun.

We have a great family breakfast for you today.  We recently had these at our family reunion.   With all of the activities that we had planned, we needed a quick and easy breakfast that would appeal to everyone.   These Breakfast Crescent Rolls really fit the bill!

While they were cooking, I scrambled up some eggs and together, they were a perfect match before we started our day.

No matter if you are cooking for just your family or a whole crew, they are going to LOVE these Cream Cheese and Sausage Breakfast Crescent Rolls.  Besides, you can never go wrong with something that has cream cheese in it, right?!!

Let’s get cookin’!

Print

Cream Cheese and Sausage Breakfast Crescent Rolls

Course Breakfast

Author Made From Pinterest

Ingredients

• 1 pound of regular Jimmy Dean Sausage
• 2 cans of Pillsbury Crescent Rolls
• 1 8 oz block of Philadelphia Cream Cheese

Instructions

• Preheat oven to 350 degrees
• Brown and drain sausage.
• Microwave cream cheese in a microwave safe bowl for about 30 seconds to soften or soften to room temperature.
• Mix cream cheese with sausage.
• Open your crescent rolls but do not pull the triangles apart. You are going to make two long rolls with this recipe.
• Spray your baking sheet with a cooking spray.
• Place 4 triangles of crescent roll dough lengthwise onto your baking sheet.
• Press any holes that you see together to seal the dough.
• Fill with half of the cream cheese and sausage mixture.
• Top with the remaining crescent roll dough and press all holes together along with all the sides to seal the entire loaf.
• Do the above again with the remaining dough and mixture to make two loaves.
• (See above picture)
• Bake at 350 degrees for 25 minutes.

Notes

Recipe adapted by Nobody Puts Mama in a Corner

This awesome post has been shared with Home Stories A to Z

The post Cream Cheese and Sausage Breakfast Crescent Rolls appeared first on TGIF - This Grandma is Fun.

I.

Love.

Lemons.

These Lemon Curd Muffins are going to make my fellow lemon luvrs extremely happy. I know this because I am a luvr of all things lemon and these muffins brought me great joy! Actually here at MFP we love the tangy sweet flavor of lemons so much we have created 14 of the best lemon recipes around. If you don’t want to get your lemon on with these amazing muffins, try one of  the other 14 lemon recipes!

Lemon cookies? Gotcha covered with Lemon Glazed Shortbread Cookies, Cream Cheese Lemon Bar Cookies and Chewy Lemon Cookies Glazed, Change up a classic and try Lemon Rice Krispies! Lemon curd? Ooh yes! You have to try Lemon Berry Trifle with Lemon Curd Whip Cream, Lemon Curd Tarts and Easy Blender Lemon Curd.

How about some lemon pancakes and bread. Then Strawberry Lemon Poppyseed Pancakes, Lemon Blueberry Poundcake and Glazed Lemon Zucchini Bread will be your new favorites.

What about the classics like lemon cake and pie. Well of course we have a recipe for each, Lemon Ice Box Pies and Moist Lemon Cake. No we couldn’t and didn’t forget….lemonade. Have the kids make a lemonade stand and they will make a fortune selling these two recipes Frozen Raspberry Lemonade and Lemonade Tycoon Freshly Squeezed Lemonade,

They are light and fluffy, the lemon curd has just the right amount of sweet to tart flavor ratio. The grated lemon rind on the lemon curd and sprinkling of powdered sugar over the muffin tops make them look like they came from a bakery. These Lemon Curd Muffins are currently my favorite lemon recipe!

Print

Lemon Curd Muffins

Ingredients

• 1 Box Gluten Free King Arthur Muffin Mix
• 1 10 oz Jar lemon curd
• 1/4 cup lemon curd - to be added into muffin mix before baking.
• 1/4 to 1/2 cup sugar -
• 1/4 to 1/2 cup grated lemon rind

Instructions

• Follow directions on the King Arthur Muffin mix to make muffins, then add 1/4 cup of lemon curd to the muffin mix.
  Bake as directed. Allow to cool completely.
  Dig out a small hole in the top of each muffin and fill with lemon curd.
  Sprinkle suger over the edges of the muffin tops.
  Sprinkle grated lemon rind over the lemon curd. Serve and enjoy!

14 Additional yummy lemon recipies!

Cream Cheese Lemon Bar Cookies

Lemon Blueberry Poundcake

Lemon Glazed Shortbread Cookies

Moist Lemon Cake

Easy Blender Lemon Curd

Lemon Ice Box Pies

 Glazed Lemon Sugar Cookies

Lemon Berry Trifle with Lemon Curd Whip Cream

Strawberry Lemon Poppyseed Pancakes

Glazed Lemon Zucchini Bread

Lemon Curd Tarts

Frozen Raspberry Lemonade

Lemonade Tycoon Freshly Squeezed Lemonade

Lemon Rice Krispies!

This awesome post has been shared with Home Stories A to Z

The post Lemon Curd Muffins appeared first on TGIF - This Grandma is Fun.

We have a great family breakfast for you today. We recently had these at our family reunion. With all of the activities that we had planned, we needed a quick and easy breakfast that would appeal to everyone. These Breakfast Crescent Rolls really fit the bill!

While they were cooking, I scrambled up some eggs and together, they were a perfect match before we started our day.

No matter if you are cooking for just your family or a whole crew, they are going to LOVE these Cream Cheese and Sausage Breakfast Crescent Rolls. Besides, you can never go wrong with something that has cream cheese in it, right?!!

Let’s get cookin’!

Print

Cream Cheese and Sausage Breakfast Crescent Rolls

Course Breakfast

Author Made From Pinterest

Ingredients

• 1 pound of regular Jimmy Dean Sausage
• 2 cans of Pillsbury Crescent Rolls
• 1 8 oz block of Philadelphia Cream Cheese

Instructions

• Preheat oven to 350 degrees
• Brown and drain sausage.
• Microwave cream cheese in a microwave safe bowl for about 30 seconds to soften or soften to room temperature.
• Mix cream cheese with sausage.
• Open your crescent rolls but do not pull the triangles apart. You are going to make two long rolls with this recipe.
• Spray your baking sheet with a cooking spray.
• Place 4 triangles of crescent roll dough lengthwise onto your baking sheet.
• Press any holes that you see together to seal the dough.
• Fill with half of the cream cheese and sausage mixture.
• Top with the remaining crescent roll dough and press all holes together along with all the sides to seal the entire loaf.
• Do the above again with the remaining dough and mixture to make two loaves.
• (See above picture)
• Bake at 350 degrees for 25 minutes.

Notes

Recipe adapted by Nobody Puts Mama in a Corner

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Hello there! Mandy from Mandy’s Recipe Box back with a yummy breakfast recipe. I don’t know about you but I love omelettes. I love that you can make so many different versions. Southwestern, Denver, Mushroom and Herb, you name it! These Egg Muffins are the perfect breakfast for eating on the go. Or you can top them with salsa and whatever else you fancy and have a leisurely breakfast/brunch with a side of fruit and orange juice. However you eat them, enjoy them!

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Egg Muffins

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Mandy Bird

Ingredients

• 8 eggs
• 1/4 cup heavy cream or milk
• 1/3 cup salsa
• 2 Tablespoons minced shallot or onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cottage cheese
• 1/4 cup shredded cheddar cheese
• 4 strips bacon cooked crisp and crumbled

Instructions

• Preheat oven to 375 degrees F. Spray muffin cups with non-stick cooking spray and set aside.
• In a large bowl, whisk together the eggs, cream or milk and salsa.
• Add shallot or onion, salt, pepper, cottage cheese, shredded cheddar cheese and bacon.
• Whisk all together and divide among 12 muffin cups.
• Bake for 20 minutes until a knife inserted comes out clean.
• Let sit in pan for 2 minutes before removing.
• To remove, just slide a knife around the edges of muffins and lift out with a fork.
• Serve with any additional toppings you like (crumbled bacon, salsa, avocados etc)

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I am normally a savory breakfast kind of person, but I do enjoy a good muffin or quick bread now and then. (And I’ve got two little beater lickers that have more fun making muffins than frying sausage.)  These snickerdoodle muffins were pretty easy to make even if they have quite a few ingredients and they really do bring to mind a snickerdoodle when you’re munching on one (or two).

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Snickerdoodle Muffins

All the goodness of the favorite cookie with these moist delicious Snickerdoodle Muffins.

Course Breakfast

Servings 1 dozen muffins

Author Kathy Penney for Made From Pinterest

Ingredients

• 2 sticks unsalted butter
• 1 cup sugar 2 teaspoon vanilla
• 2 eggs
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1/4 cup brown sugar

Instructions

• Preheat oven to 350 degrees Farenheit.
• Spray a muffin tin with nonstick cooking spray.
• In a large bowl with a hand mixer or using a stand mixer, cream the butter and sugar together.
• Add in the vanilla.
• Then add in the eggs one at a time.
• In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, nutmeg, and the one teaspoon of cinnamon.
• Alternate adding the flour mixture and the sour cream to the butter and sugar mixture starting and ending with the flour.
• Using an ice cream scoop, fill each tin with the muffin batter leaving about 1-1 1/2 inches from the top to give room for the muffins to rise.
• In a small bowl combine the remaining sugar, brown sugar, and cinnamon.
• Using either your hands or a sieve sprinkle the cinnamon sugar liberally over each muffin.
• Bake approximately 20-22 minutes.
• Let cool, carefully remove from the muffin tins, and serve.

I added cinnamon to the batter because to me a good snickerdoodle has that noticeable flavor of cinnamon. I also added brown sugar to the cinnamon sugar topping for a bit more of that crunch in the topping. They are moist and delicious and a perfect way to start the day.

I couldn’t have a dozen of these sitting around my house so I sent them to work the next day with my husband for a meeting that morning. I got a text mid morning from my husband saying “People liked those muffin thingys. There’s some of them wanting the recipe. I’ll just tell them about your blog.” I let him know that the recipe would be here and I took the text as confirmation of what I already knew: Whether it’s a cookie or a muffin, snickerdoodles are awesome!

If you like muffins or quick breads you should totally check out this Lemon Blueberry Oat Bread. It is by far the most visited recipe on my blog and I’m biased but it’s because it is absolutely delish!

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Do you like Banana Bread?  I looooovve me some good Banana Bread and for some reason, it sounds so good at this time of year.  I don’t know if its because I’m getting ready for the fresh fruit that I know will be available soon.  Having to wait to eat some of my favorites  makes me so glad that I can get bananas year round. I do have a banana bread recipe that I like but was really looking for a bakery/cafe kind of banana bread.  I wanted a moist and easy banana bread recipe that looked and tasted like I was at a darling little cafe, having a piece with some yummy hot cocoa!

I stumbled across this pin from AllRecipes.com and thought that might just be what I was looking for!  A moist banana bread with a to-die-for crust!

And I think I found it.

I love my banana bread with some good sized nuts.  I like my fudge the same way.  If you missed out on our fudge recipe, check it out HERE!

If you aren’t really a fan of nuts in your banana bread, you can either omit them or chop them finer.

Now I can sit in my kitchen with a slice of this Banana Nut Bread, sip on my cocoa and dream about being at a little cafe in some faraway country!  Ahh….!

This Pin Rocks!

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Moist and Easy Banana Bread Recipe

Course Bread

Author Made From PInterest

Ingredients

• 2 eggs beaten
• 1/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 1/2 cup mashed bananas I used about 4 small to medium bananas Make sure they are well ripe. Having some brown spots is preferred
• 1 1/2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp vanilla
• 1/2 cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 325 degrees.
• Spray a 5x9 inch loaf pan with non-stick spray coating, or line your pan with some parchment paper and then spray with non-stick spray.
• Mix the eggs, buttermilk, oil, vanilla and bananas until well blended.
• Sift together all of the dry ingredients and then add to banana mixture. Fold in your nuts.
• Pour into your loaf pan and bake for 1 hour and 10-20 minutes or until a cake tester inserted in the center comes out clean. Oven temps may vary.

Notes

If you use some parchment paper as lining, then you will be able to lift your banana bread right out and have a beautiful looking loaf.

If you liked this recipe, you are going to LOVE these!

Cheesy Garlic Breadsticks

THE Bread

Pineapple Coconut Banana Bread

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Seven years ago, my hubby and I did away with buying Christmas presents for our six children. We had spent months trying to come up with gifts that weren’t: #1 – a waste of money and #2 – a gift just because we needed to have stuff under the tree. So we just stopped buying it all.

Now before you go all commando in the comments below, you have to understand what we do instead of gifts. While we may not need anymore “stuff” under the Christmas tree, we desperately need more time together as a family. So, we take that money we would have spent on “stuff” and go on a great family vacation instead. We are now making memories that will last a lifetime, which is especially important considering how fast my children are growing up and leaving home.

Since we could never afford a vacation over Christmas break, we pull our kiddos out of school and go in January or February. This year we are headed on a cruise across the gorgeous Caribbean. With the miserable cold we’ve been having in Minnesota, this vacation can not come soon enough!

I am so obsessed with getting on this boat and away from the cold that it is even coming out in my baking! This Pineapple Coconut Banana Bread is perfectly tropical and helps me visualize what it will be like sitting on my balcony watching the gorgeous blue water go by. Maybe it can help you escape a little bit too

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Pineapple Banana Bread

Ingredients

• 1/2 C oil
• 1 C sugar
• 2 eggs
• 1/2 C mashed banana about 2 medium bananas
• 1/3 C crushed pineapple drained
• 1/2 C shredded coconut
• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• Heat oven to 325 degrees.
• In a medium bowl, whisk together the oil, sugar and eggs until smooth. Add the banana, pineapple and coconut and whisk well.
• Add the dry ingredients and using a rubber spatula, gently fold together the flour into the batter. You want to leave a few streaks of flour and be sure you do not over mix!
• Grease an 8x4" bread pan and pour the batter into it.
• Bake for 65-70 minutes until he top springs back when touched.
• Remove from the pan and allow to cool completely. Bread is best if it has the chance to sit overnight wrapped in plastic wrap.

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Thanks Carole! This sounds delicious!

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I have made this recipe about 50 bajillion times. I have made it so many times, I feel sort of convinced that this recipe is mine. It isn’t. It is based on Pioneer Woman’s Cinnamon Baked French Toast. In my house, we like the topping so much we make a little extra. I have adjusted the recipe for you. That crunchy, brown sugar and cinnamon topping is perfect over soft baked french toast. This is comfort food worth staying home for. Comfort food by its very nature is supposed relieve stress, and this recipe does overtime on stress relief, because it is best made the night before. The bread soaks up the egg and milk mixture and becomes delicious. I make the topping ahead as well and keep it in a ziplock bag so I can add it at the last minute in the morning. Wake up, pop it in the oven and let that delicious smell do its magic. But don’t worry. If you forgot to get started the night before, you will just need to be either a little more lazy or patient in the morning!

Breakfast is a big event in our house. Especially on weekends and holidays. This is by far one of the recipes most requested by my kids. You can top it with syrup, but really, this Cinnamon Baked French Toast Casserole  stands on its own. It doesn’t need to be baked in a skillet, a 9X13 will do great, but we love the homey look and feel of the skillet. We live in the city, but love to pretend like we are in a cabin in the woods. If I suspect we are going to have no school because of a snow day, I love to make this. We usually have the ingredients on hand and it is a perfect surprise on an unexpected lazy morning.

Make sure to use a hearty bread for great texture. I like an Italian bread from Trader Joe’s called Pane. It’s perfect. Ya gotta make this! This Cinnamon Baked French Toast Casserole is a tip of the hat to perfect, lazy, celebratory mornings made special by food and loved ones. Enjoy!

This Pin Rocks!

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Cinnamon Baked French Toast Casserole

Ingredients

French Toast

• 1 loaf Crusty Sourdough French or Italian Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping heavy Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract

Topping

• 3/4 cup All-purpose Flour
• 3/4 cup Firmly Packed Brown Sugar
• 1 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 pinch Nutmeg - Optional
• 1 1/2 3/4 cup stick Cold Butter, Cut Into Pieces

Instructions

• Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
• In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly with plastic wrap and store in the fridge for several hours or overnight.
• In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
• In the morning, preheat oven to 350 F. Sprinkle crumb mixture over casserole. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
• Scoop out individual portions.

Make sure to test our 8 Amazing Recipes for Christmas Morning!

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