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.

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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

>

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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!
 

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If you’re like me, breakfast is the most unexciting part of the day. I pretty much eat the same old, same old: a bowl of cereal and a banana every day. That’s why Easter is an especially exciting day! The Resurrection, the Easter Bunny, and….. BRUNCH! If you’re as excited as I am for a break in boring old breakfast, check out these 21 scrumptious Easter brunch ideas! 

1. Stuffed Crescent Roll Carrots-The Easter Bunny is sure to love these crescent roll carrots from Pillsbury.

2. Savory Crepes with Cheese, Spinach, and a Fried Egg– The wonderful thing about crepes is that they can be either sweet or they can be savory, like this recipe from Amanda Fredrickson!

3. Easter Bunny Breakfast Bowls– Looking for something the kids will love? Check out our Bunny Breakfast Bowls!

4. Crescent Bacon Breakfast Ring– This recipe from Jo Cooks is exactly the type of recipe that gets me excited for brunch! Yum!

5. Peach & Honey Whipped Ricotta Crostini– Scrambled and Spiced‘s crostinis add such an elegant touch to brunch, don’t you think?

6. Spring Chick Egg Breakfast Sandwich– Forget the bunny! These little springtime chicks from Kids Activities are adorable!

7. Carrot Cake Pancakes with Cream Cheese Maple Syrup– Who says carrot cake is only dessert? Have it for breakfast with Imagelicous‘s recipe!

8. Parmesan Baked Hash Browns– It’s not brunch without hashbrowns and we found just the recipe for you at Delicious Table!

9. Blueberry Orange Beignets– A Latte Food

10. English Muffin Breakfast Pizza– Pizza- the Breakfast of Champions! Ok, but this one from Fox Valley Foodie is altered to include eggs, sausage, and its own special sauce, which makes it even tastier!

11. Oatmeal Cups with Yogurt and Fruit– Try this fresh take on yogurt parfaits from Domestically Speaking!

12. Easter Egg Pancakes– The Joys of Boys‘s recipe has inspired me to start hiding pancake eggs around the house instead of real ones. Great idea, right?!

13. Mini Quiche– For any quiche fans out there, Culinary Hill has four different ways to prepare it!

14. Easter Bunny Cream Tart– Make the cutest little bunny treat around with this cream tart from Ku’uipo Vea.

15. Mini Avocado Toasts– The food of a generation! Find this fun recipe at Pizzazzerie.

16. Breakfast Bagel Bunnies– Looking for something simple that the kids will love? Try Handmade Charlotte‘s bagel bunnies!

17. Prosciutto Asparagus Puff Pastries– There’s no rules about these pastries from Fox and Briar only being for brunch right? I’m pretty sure this is something I could eat every day, all day…

18. Easter Bunny Cinnamon Rolls– What better way to celebrate Easter than with these yummy cinnamon rolls from That’s What Che Said?!

19. Creme Brulee French Toast– French toast- good. Creme brulee- awesome. Put them together and you have AMAZING. Find this recipe at Mom’s On the Clock.

20. Lemon Poppyseed Scones– I really can’t think of a better fit for a spring time brunch than these lemon poppyseed scones from Salt and Baker.

21. Easter Egg Breakfast Popsicle– It’s like having dessert for breakfast! Check it out at Eats Amazing!

Which of these scrumptious Easter brunch ideas did you like the best? Let us know!

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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.

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?

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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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Hey there! We’re Molly and Chelsea and we’re the baking and cooking duo behind Bests and Bites! We’ve been besties for 23 years and loving connecting over a good piece of cheesecake, a cheesy dip or sipping on our favorite refreshments. Our fave things include health and fitness, baking, and pool days!

First things first, the red white and blue in this glass makes us want to PARTY. Like really celebrate America’s birthday!

Breakfast party? Snack party? Picnic party? All of the above.

We used to think the Fourth of July food spread was limited to only festive fruit-topped desserts, and okay fine we’ll take a bomb popsicle while we’re at it, but we’ve recently discovered (by way of this parfait) you can celebrate all day long!

This recipe is perfect for this holiday because strawberries and blueberries are in season and so naturally sweet and ripe. Not to mention they won’t hurt your wallet to get a carton or two.

They give this parfait so much substance and a sweet bite that perfectly complements the yogurt.

Now, let’s get down to the star of this recipe: the vanilla almond granola.

Say helloooo to your favorite snacking, breakfasting, and crunchy-sprinkled-topping! The granola itself is mildly sweet from honey, vanilla and maple syrup, slightly nutty from the slivered almonds, and whole-wheatty from the oats and whole wheat flour.

It’s just the right combination of semi-soft and crunchy. The centers still have a softness that makes is easy to carry on a conversation over the table, but just the right crunch that adds the perfect texture to the soft and creamy yogurt.

A fun tip about these parfaits. If you’ve got big breakfast plans like banana pancakes or french toast, these also make for the best snack or recipe for a picnic! You could even set up a create your own parfait bar and set out all the yummy ingredients and let your friends and family go crazy with their toppings and layers.

We have good ideas sometimes.

Another fun tip. Make the granola a week before and have it ready. Then these parfaits only take 5 MINUTES to make.

So everybody say hello the next big thing in breakfast and Fourth of July history, because you’re about to fall in love!

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Red, White and Blue Patriotic Parfaits

Servings 2 large parfaits

Ingredients

• For the granola:
• 6 cups rolled oats not the quick instant oats
• 1 cup slivered almonds
• 1 cup chopped pecans or walnuts I used walnuts
• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ cup honey
• 1 cup coconut oil melted
• ¼ cup maple syrup
• 1 tablespoon vanilla
• For the parfait:
• 1 cup vanilla yogurt
• 1 cup blueberries
• 1/2 cup strawberries sliced

Instructions

• For the granola:
• Preheat the oven to 325 degrees.
• In a very large bowl, combine the oats, almonds, pecans, whole wheat flour, cinnamon, salt, and sugar if using. Stir to combine.
• Whisk the melted coconut oil, maple syrup and the honey together. Pour over the oats mixture and stir until the mixture is well combined and is completely coated. Pour into a large baking sheet in a single layer. It will be a thick layer, which is okay, you want it to create large clusters.
• Bake for 20 minutes, stir and bake for another 10 minutes. Stiry again and bake for a final 5 minutes and remove from the oven.
• Do not stir right away. The granola will will become more clumpy as it dries.
• When granola is completely cooled, layer 1/4 cup of blueberries in the bottom of a glass. Add 1/4 cup of yogurt on top, then add 1/4 cup granola. Add 1/4 cup sliced strawberries and blueberries, another 1/4 cup of yogurt and another 1/4 cup of granola on top. Garnish with more blueberries and strawberries and serve immediately.

Some of our other favorite breakfast recipes:

Coffee Cake Crumble Muffins

Lemon Poppy Seed Bread

Berry Almond Smoothie Bowl

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Hey there! We’re Molly and Chelsea.

We are the 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.

Everyone has a soft spot in their hearts for banana bread. Including us. And by soft spot we mean giant hole that can only be filled with warm and soft banana bread covered in melty Nutella straight from the oven.

Banana bread in general reminds me of brunch. We used to go to brunch on Sundays and they always included some sort of banana bread. With nuts, without nuts, with chocolate chips etc. But, never with Nutella.

Until now.

Nutella Swirled Banana Bread

You will fall in love with this recipe!

Quick side note: If you want to make this, you might want to plan ahead! It’s best when the bananas are very ripe and starting to turn brown. They mash beautifully and give this banana bread the perfect texture.

The bread gets so soft and moist because of the mushy bananas that go into them. It’s just the right amount of dense and light. It’s bursting with banana flavor and your taste buds will explode when you bite into a little pocked of Nutella in the middle.

We used a heavy hand when swirling in the Nutella. Because there’s no such thing as too much. We also nuked the Nutella in the microwave for about 20 seconds to soften it up. This helps as you dollop spoonfuls on top to swirl through the banana bread batter. If it’s straight out of the jar, it’s a little hard to get a gorgeous and even swirl.

This Nutella Swirled Banana Bread recipe has a double dose of Nutella. You pour half the banana bread batter in the bread loaf pan, swirl Nutella on top, fill the pan with the rest of the batter and repeat the swirling process. The Nutella on top gets melty and makes the banana bread look so pretty. And the swirls in the middle ooze with melty goodness when you bite into a slice.

Pure heaven, we tell you.

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Nutella Swirled Banana Bread

Servings 12

Ingredients

• 2 Cups of Flour
• 1/2 tsp. baking soda
• 1.5 teaspoons baking powder
• ½ tsp. Salt
• 4 very ripe bananas mashed
• 2 Eggs
• 1/2 Cup butter melted
• 1/2 Cup of Sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla
• 1 Cup Nutella divided

Instructions

• Preheat oven to 350 degrees. Spray a standard sized loaf pan with nonstick spray and set aside.
• In a medium bowl, combine flour, baking soda, baking powder and salt.
• In large bowl, with a stand mixer or hand mixer, beat bananas, eggs, butter and sugar and extract. Add dry ingredients to wet ingredients and mix until combined.
• Melt Nutell in microwave for approximately 30 seconds to soften slightly. Using 1/2 cup Nutella, dollop spoonfuls on top of batter, swirl with a knife. Pour the rest of the batter on top and repeat swirl process with the rest of the Nutella.
• Bake for 50 minutes or until toothpick inserted to center comes out clean. Let cool in pan for 10 minutes then remove to cool the rest on a backing rack.

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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

The post Almond Butter Breakfast Cookies appeared first on TGIF - This Grandma is Fun.

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.

There are times when I crave something sweet like a slice of cake, but I’m not in the mood to take out all that’s needed to bake that cake. I was watching someone on Snapchat and she was experimenting with foods she could cook in a waffle iron, like cookie dough. That got me to thinking, why not just use my waffle maker to make that sweet treat.

I took a shortcut and started with a box cake mix to make things easier. I added some baking powder, milk, sparkling water, oil and vanilla. No eggs are required, yes that;s right no eggs required.

I topped my waffle cakes with fresh sliced strawberries, whipped coconut cream and chocolate. My craving for something sweet was definitely satisfied, and I didn’t have to wait for a cake to bake.

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Strawberry Waffle Cakes

Servings 4

Author Celeste @The Whole Serving

Ingredients

• WAFFLE CAKES
• 1 boxed vanilla cake mix
• 1 teaspoon baking powder
• 1/4 cup non-dairy milk or milk of your choice
• 3/4 cup sparkling water
• 1 teaspoon strawberry extract or vanilla
• 1/3 cup canola oil
• TOPPINGS
• 1 pint fresh strawberries
• 1 tablespoon sugar
• 3/4 cups chocolate chips
• 1 tablespoon coconut oil
• prepared whipped cream I used prepared So Delicious coconut whipped cream

Instructions

• Preheat your waffle maker according to the manufacturer's directions.
• Slice strawberries into a medium bowl and sprinkle with the sugar, stir, cover and set aside.
• Sift cake mix into a medium bowl, add in the baking powder, milk, sparkling water, vanilla and oil. Mix together with a whisk or hand mixer until well combined.
• Spray waffle iron with nonstick cooking spray and pour some of the batter onto the waffle iron and cook according to the manufacturer's instructions.
• While waffles are cooking, melt chocolate chips and coconut oil in a small saucepan over medium heat, stir until all chips have melted and chocolate is smooth.
• Serve waffles topped with the fresh strawberries, cream and drizzled with the chocolate.

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.

Lemon Thyme Blueberry Buns

Crispy Baked Cauliflower Steaks

Vegan Stuffed Avocados

The post Strawberry Waffle Cakes appeared first on TGIF - This Grandma is Fun.

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 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.

Slightly nutty, sweet and creamy, this Sweet Black Rice Pudding is a perfect way to start the day.

White rice, brown rice, black rice. What’s black rice?  It’s the rice that’s also known as “forbidden rice” because the royalty in ancient China possessed it and the common people were forbidden to have or eat black rice. I’m glad that’s no longer the case, I love this stuff.

Black rice is loaded with powerful disease-fighting antioxidants, fiber, it’s an anti-inflammatory, and it’s also known to help stop the development of diabetes, cancer, heart disease and weight gain.

A 1/2 cup serving of black rice has about 160 calories, 5 grams protein, 35 grams of carbs and only 1.5 grams of fat. Out of all the rice, black rice has the highest amount of antioxidants, protein and is a good source of iron.

My favorite way to have black rice is as a breakfast cereal served up with a bit of yogurt and fruit. It’s like having dessert for breakfast!

Black rice has a slightly nutty, sweet, creamy texture with a tender chewy bite. A bowl full of this goodness in the morning keeps me going all morning long.

Print

Sweet Black Rice Pudding

Servings 2 cups

Author Celeste @TheWholeServing

Ingredients

• 2 cups water
• 1 cup sweet black rice
• 1 cup almond or coconut milk
• 1/4 teaspoon sea salt
• 2 to 3 tablespoons of maple syrup or brown sugar
• yogurt
• fruit of your choice
• granola

Instructions

• Place the rice in a bowl and cover with water. Rub the rice between your hands to remove some of the starches. Rinse using a mesh strainer until water runs clear. Proceed to the next step or return rice to a bowl and cover with clean water and allow to sit over night.
• Mix water, rice, milk and salt in a medium saucepan and bring to a boil over medium high heat.
• Once it starts to boil reduce heat cover and simmer for 35 to 40 minutes or until rice is tender, stirring occasionally. Add extra water if rice gets dry.
• During the last 5 minutes of cooking time stir in the maple syrup or brown sugar to taste.
• Spoon into bowls, top with yogurt, fruit of your choice and granola.
• Serve and enjoy.

Notes

Soaking the rice overnight will help to reduce the cooking time.

If you liked this pudding then check out these recipes:

Pumpkin Cashew Pudding

Cranberry Pear Chutney

The post Sweet Black Rice Pudding 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!

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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.

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!

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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.

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

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

I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe.  When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes.  I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier.  It was still moist and delicious, but the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe.  For the glaze I only used only lemon juice and no milk as called for.  If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day.  I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout.  Now that’s a perfect breakfast, in my opinion!

Print

Lemon Blueberry Pound Cake

Ingredients

• 1 cup butter 2 sticks, room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour plus a bit more to toss with the blueberries
• 2 teaspoon baking powder
• 1 teaspoon salt
• Lemon Glaze
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 350°
• In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
• Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
• In a separate large bowl add dry ingredients and stir to combine.
• Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
• In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
• Grease and flour 2 large loaf pans.
• Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
• Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

• Whisk together glaze ingredients in mixing bowl until smooth.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or 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 few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops

Double Berry Muffins

Zucchini Pineapple Muffins

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

The post Lemon Blueberry Pound Cake appeared first on TGIF - This Grandma is Fun.

Which begs the question…Are they the World’s Best??

I Pinned this recipe while drooling over pages of cinnamon roll photos on Instagram one evening. The author of this recipe is Carrian, from Oh, Sweet Basil. Carrian worked on this recipe for SIX YEARS before posting it on her blog. Wow. That’s a serious obsession with perfecting the cinnamon roll!

If you’re looking for a quick recipe, this is not going to be a good fit. But if you’ve got several hours at home, and have time to tend a batch of rolls (while doing laundry, cleaning bathrooms, etc), this recipe will not let you down! It is one of the best recipes I have tried.

Maybe even the World’s Best  

Print

World's Best Cinnamon Rolls

The World's Best Cinnamon World's will be a family favorite for years to come!

Course Dessert

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 20 -24

Author Si Foster

Ingredients

• Dough:
• 1 cup warm water
• ½ cup heavy cream *may substitute whole milk*
• 4½ teaspoons instant yeast
• 1 cup plus 2 teaspoons sugar divided
• ½ cup buttermilk at room temperature
• 2 teaspoons fine grain sea salt salt
• 2 large eggs lightly whisked
• ⅓ cup canola oil
• ⅓ cup melted butter
• 7-8 cups all purpose flour
• 2 dime sized circles NO MORE Soy Lecithin
• Filling:
• 12 tablespoons softened butter unsalted
• 2 cups plus 2 tablespoons packed light brown sugar
• ½ cup white sugar
• 5 tablespoons cinnamon
• 4 tablespoons cornstarch
• Frosting:
• 4 oz. cream cheese at room temperature
• 4 tablespoons softened butter unsalted
• 1½ teaspoon vanilla extract
• 1½ tablespoon corn syrup light Karo syrup
• 2- 2½ cups powdered sugar

Instructions

• In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it's lukewarm, add it to the yeast mixture.
• In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
• Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.
• In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
• Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
• Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.
• Frosting: Whip the cream cheese and butter together until softened. Add the corn syrup (Karo syrup) and vanilla . Slowly beat in the powdered sugar until desired consistency.

If you enjoyed this recipe you might also like these other recipes from A Bountiful Kitchen .

Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette

Classic Chocolate Mayo Cake

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I’m Celeste from The Whole Serving, and over on my blog you will find delicious vegetarian and vegan dishes. Some of the favorites are Apple Cinnamon Sticky Buns, Mushroom Bul Go Gi Lettuce Wraps, and Vegan Queso with Spiced Tortilla Chips  just to name a few. I hope you stop by for a visit and find some that will soon become your favorites. Please leave me a comment so I’ll know you stopped by.

Quick and easy, moist and tender are words that I would use to describe this recipe, you’ll never miss the eggs.

I did however, omit the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn’t want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it’s hard to eat just one or two or three or four.

It’s a big hit with my family, I made a second batch using my donut pan.

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Cinnamon Sugar Donut Muffins

Recipe fromTexanerin Baking

Servings 32

Calories 101kcal

Author Celeste @TheWholeServing

Ingredients

• 1 3/4 cups white whole wheat or plain all-purpose flour
• 1/2 cup unrefined sugar or granulated sugar for sweeter muffins use 3/4 cup
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 cup applesauce
• 1/2 cup almond milk warmed
• 1/2 cup melted refined coconut oil or canola oil
• 2 tablespoons maple syrup
• 1/3 cup melted vegan butter or melted coconut oil
• 3 tablespoons of granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
• In a medium bowl, mix together the first five ingredients.
• In a large bowl mix the applesauce, warm milk, oil and syrup.
• Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
• Fill the muffin tin almost to the top.
• Bake for 8 to 10 minutes or until muffins spring back when touched.
• While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
• When muffins are done, allow the to cool slightly enough to handle them.
• Turn them out of the pan and roll them in the sugar mixture, coating them completely.
• If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
• Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
• Store leftovers in an airtight container in the fridge, that's if you have leftovers.
• Have Fun and Enjoy!

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 11.7g | Protein: 0.8g | Fat: 5.9g | Saturated Fat: 2.4g | Sodium: 53.9mg | Fiber: 0.5g | Sugar: 5.8g

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You may also like these popular post from my blog, The Whole Serving

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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!

This amazing post has been shared with Living Well Spending Less and Whipperberry.

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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

This awesome post has been shared with Home Stories A to Z and Living Well Spending Less.

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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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When I was first married I used to wonder why my mother-in-law always made Banana Cream Pie every time we got together.  After a few years, I talked to my husband about it. Turns out, Banana Cream Pie is one of his all time favorites. I felt so selfish! How could I not know that? Maybe because I was not paying enough attention and was still a little too wrapped up in myself.

I have a much better handle now on what his favorites are. Besides banana desserts, he also loves Peanut Butter. You really should try out his new favorite Perfect Peanut Butter Cookies. They are amazing! But today for my wonderful hubby, I am sharing with you another of his all time favorite flavors. He loves, loves, loves any pumpkin dessert! So when I saw a pin for Homemade Pumpkin Spice Latte Syrup, I couldn’t wait to see if my hubby would like it on pancakes for our lazy Saturday Morning breakfast.

He was out washing our deck, getting ready to seal it, when I called him in for breakfast. He called back that he was too busy for breakfast.
All I had to do was tell him, Okay, but I made an Easy Homemade Pumpkin Syrup to go on the pancakes, and he came pretty quick. He loved it. And so did the rest of the family. I have made this syrup 3 times since then and the third time I doubled the recipe! It is that good! This is so quick and easy to make. And while it is simmering on the stove, you can be making your pancakes, and the house will smell like fall. We also liked this in hot chocolate to add some fall flavor. Tiffany at Domesticated Academic made hers to use as a Latte Syrup. It would be great as a glaze on bread, mmmm! There are so many ways you will put this Easy Homemade Pumpkin Syrup to good use!Thanks, Mandy, for letting us come enjoy a little time with your readers.

Enjoy this syrup!

We think it rocks!

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Easy Homemade Pumpkin Syrup

Author Adapted by MadeFromPinterest.net

Ingredients

• 1/3 cup pumpkin puree fresh or canned
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1 1/4 cups water
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice

Instructions

• This is so easy! Just add all the ingredients to your pot and boil. Once it comes to a boil, lower the heat to medium or medium-low to simmer and give it a stir every now and then, for about 10-15 minutes.
• At that point it will begin to thicken and coat the back of a spoon.
• Remove from heat and store refrigerated in an airtight container for 2 weeks.
• After refrigeration the syrup will become thick. Just warm it up to reach syrup consistency and enjoy.
• Leftover pumpkin puree can be frozen in an ice cube tray to make more syrup later on.

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When I hear the word granola, I think of my sweet Granny. When I eat this White Chocolate and Craisin Granola, I know it’s the kind of granola she would never have eaten. I, on the other hand, can’t seem to eat enough of it! Neither can my kids, a single batch of it disappears pretty quick at my house. We all love this stuff!

With age comes aches, pain and some wisdom. My body has some very definite ways of letting me know when I have eaten too much refined sugar. My shoulders start to ache so bad that I loose range of motion in them. I get that fabulous sugar high that comes with the horrible sugar crash. I’m guessing that there are plenty of you who by choice or necessity  have cut down on how much sugar you consume. About 4 months ago my daughter and I did a 8 week sugar cleanse. Going sugar free took all the ache’s and pains away, I regained full range of motion in my shoulders again. I feel great, but what about my granola?

Giving up this awesome granola just wasn’t an option for me, so I worked to create a healthier, sugar free version that tastes just as good as the regular version! I feel like I have accomplished the impossible; creating a granola recipe that my Granny would eat because it’s healthy and one I love to eat because it tastes as great as the original.

Now we can all have our granola and eat it too, enjoy!

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White Chocolate & Craisin Granola

Author Tracy van Overbeek Made From Pinterest

Ingredients

• 3 cups old fashioned oats
• 3/4 cashews roughly chopped
• 3/4 almonds roughly chopped
• 1 cup coconut
• 1 1/2 cup craisens
• 1/2 tsp salt 1 tsp if using coconut oil instead of butter
• 1 tsp cinnamon
• 1 stick butter
• 1/2 cup flax seed
• 1/4 cup honey
• 6 oz. white Ghirardelli white chocolate - shaved pieces or small chopped pieces
• 2/3 cup brown sugar
• 1-2 tsp vanilla

Instructions

• Preheat oven to 325.
• In a large bowl, combine oats, cashews, almonds, coconut, salt and cinnamon. Set aside.
• In a medium saucepan, melt the butter or coconut oil, honey and brown sugar until sugar is completely dissolved. Remove from heat and stir in the vanilla. Pour mixture over oat mixture and stir to combine.
• Spread granola on parchment lined baking sheet. Bake granola for 15 minutes at 325. Remove granola from oven and break into pieces. If granola is still soft bake 5 more minutes. Let the granola cool, break into pieces and add the white chocolate & craisins.
• Optional you can use other nuts i.e. walnut or pecans.

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Sugar Free White Chocolate & Craisin Granola

Author Tracy van Overbeek Made From Pinterest

Ingredients

• 3 cups old fashioned oats
• 3/4 cashews roughly chopped
• 3/4 almonds roughly chopped
• 1 cup coconut
• 1 1/2 cup craisens
• 1/2 tsp salt 1 tsp if using coconut oil instead of butter
• 1 tsp cinnamon
• 1 stick butter
• 1/2 cup flax seed
• 1/4 to 1/2 cup Malted Rice Syrup
• 6 oz. sugar free white chocolate shave or chopped into small pieces
• 1/2 cup Truvia Sugar Free Substitute - can use more or less to taste
• 1-2 tsp vanilla

Instructions

• Preheat oven to 325.
• In a large bowl, combine oats, cashews, almonds, coconut, salt and cinnamon. Set aside.
• In a medium saucepan, melt the butter or coconut oil, honey and brown sugar until sugar is completely dissolved. Remove from heat and stir in the vanilla. Pour mixture over oat mixture and stir to combine.
• Spread granola on parchment lined baking sheet. Bake granola for 15 minutes at 325. Remove granola from oven and break into pieces. If granola is still soft bake 5 more minutes. Let the granola cool, break into pieces and add the white chocolate & craisins.
• Optional you can use other nuts i.e. walnut or pecans.

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Well no more hockey pucks for me or for you with this amazing recipe for Foolproof Buttermilk Biscuits.  I have made these three times since pinning this recipe from Tracy’s Culinary Adventure and they have turned out great every time.

There is a little secret to this recipe though and the secret  is that you need to keep folding your dough over while rolling it out.  I have never done this before when making my biscuits but I think that’s what gets you great results with this recipe.  (See recipe instructions)

The other thing that I really like about this recipe is that it uses honey instead of sugar.  So when you are eating them right out of the oven and put some butter on them,  you immediately have a great honey-buttery taste.  Pure biscuit heaven!

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Foolproof Buttermilk Biscuits

Course Biscuits

Author Made From Pinterest

Ingredients

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 TBL cold unsalted butter cut into small cubes
• 3/4 cup cold buttermilk
• 3 TBL honey

Instructions

• Preheat oven to 400 degrees.
• In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter (you can also just use your hands) and mix the butter cubes into the flour mix until it looks like a coarse meal.
• Chill in refrigerator for 10 minutes.
• While the dough is chilling, whisk or blend the buttermilk and honey in a small bowl.
• Incorporate the buttermilk mix into butter/flour mixture and stir gently just until the dry ingredients are moistened.
• Place dough onto a lightly floured work surface and knead gently about 3-4 times to fully combine all ingredients. If the dough is a little crumbly, that's ok. Roll out the dough into a 9×5-inch rectangle about 1/2-inch thick and then fold the dough into thirds. Roll out again and fold into thirds again. I did this about four times.
• Cut biscuits from the dough but while cutting, don't twist but instead use an up and down motion. Place on your baking sheet about 1 inch apart.
• Bake for about 11-15 minutes depending on the size that you have cut your biscuits, or until the biscuits have risen and are golden brown on top.
• Cool on a wire rack but not for too long. These are best served warm!
• Makes 8 full sized biscuits

Notes

This recipe makes about 8 full sized biscuits so I always double the recipe.

I really hope that you try and make some of these biscuits for your next dinner.  And you don’t even have to don on your hockey gear!

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For another egg related tip, check out our “How to Chop an Egg for Salad” Quick Kitchen Tip video below!

For more tips on hard boiled eggs try  the tips in No Cracks, Easy Peel, Perfect Hardboiled Eggs.For decorating eggs at Easter, don’t miss Shaving Cream Marbled Easter Eggs.Or try Kool Aide Colored Easter Eggs And little girls will love Disney Princess Eggs.

 We are sharing this with:Mandys Recipe Box,A Bowl Full Of Lemons, 

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