Breakfast Archives - JoyFoodSunshine

Lemon Poppy Seed Muffins

Laura — Fri, 18 Apr 2025 09:08:00 +0000

These lemon poppy seed muffins are moist & perfectly sweet with a bold & bright lemon flavor. Top them with a delicious lemon glaze for a delicious breakfast treat!

It’s hard to pick a favorite muffin, but these lemon poppy seed muffins are definitely in my top 3!

They are moist with a rich lemon flavor and poppy seeds in every bite. Plus, they’re easy to make in under 30 minutes!

I love dipping them in homemade lemon glaze, although they taste amazing without it as well!

Lemon Poppy Seed Muffins: Ingredients & Substitutions

All-purpose flour. To make them gluten-free, use all-purpose gluten-free flour.
Salted butter. Unsalted butter works well too.
Granulated sugar. use regular white granulated sugar or organic cane sugar.
Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
Whole milk. half and half, heavy cream or 2% milk are good substitutes.
Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.

How to Make Lemon Poppy Seed Muffins

Let’s walk through how to make lemon poppy seed muffins, and don’t forget to watch the video for further guidance!

Begin by lining 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray

Then, combine the flour, baking soda, baking powder, and sea salt in a medium bowl and set it aside.

Next, whisk the melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla together in a large bowl.

Once the wet ingredients are smooth, whisk in the sugar until dissolved.

Then, whisk the dry ingredient mixture into the wet ingredients until smooth.

Gently fold the poppy seeds into the batter.

Next, pour about ⅓ cup of batter into each well of the prepared muffin tin.

You can line the wells with muffin liners if you’d like, but I usually just butter & flour or grease the pan and do not use liners.

Then, bake the lemon poppy seed muffins for 12-14 minutes, or until they are just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs.

Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Make the Glaze

While the lemon poppy seed muffins are cooling, make the glaze.

Begin by whisking the lemon juice and vanilla together in a medium bowl.

Then add the powdered sugar and stir or whisk until smooth.

Dip the tops of the cooled muffins into the glaze, then let them sit at room temperature to harden (or in the refrigerator to speed up the process).

Serve

Serve lemon poppy seed muffins at room temperature or slightly chilled. I love serving it as a part of a complete breakfast or brunch with dishes like this egg casserole, quiche and fruit salad.

Store/Freeze

Store leftover lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Thaw slowly at room temperature before serving.

Lemon Poppy Seed Muffins Recipe FAQS

Why do people put poppy seeds in muffins?

For flavor and texture. They add a slightly nutty flavor and a delicious little crunch.

Can I double this recipe?

Yes, you can double or halve the recipe as desired.

Can kids eat lemon poppy seed muffins?

Yes, these muffins are safe for kdis to eat.

Can I eat lemon poppy seed muffins while pregnant?

As always, I suggest consulting your doctor if you have any questions about safety during pregnancy. That being said, research suggests it is completely save to have the occasional poppy seed muffin or two while you are pregnant.

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Lemon Poppy Seed Muffins Recipe

These lemon poppy seed muffins are moist & perfectly sweet with a bold & bright lemon flavor. Top them with a delicious lemon glaze for a delicious breakfast treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 12

Cooling 15

Total Time 30

Servings Muffins

Calories 208kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup salted butter (melted)
½ cup sour cream
2 eggs
¾ cup whole milk
2 Tablespoons canola oil
¼ cup lemon juice
2 teaspoons pure vanilla extract
1 cup granulated sugar
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
3 Tablespoons poppy seeds

Lemon Glaze

1 Tablespoon lemon juice
½ teaspoon vanilla extract
1 cup powdered sugar

US Customary – Metric

Instructions

Make the Lemon Poppy Seed Muffins

Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Line 3 muffin tins with 6 liners each (spacing out the muffins), lightly grease the liners with cooking spray
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
In a large bowl, whisk together melted butter, sour cream, eggs, milk, canola oil, lemon juice and vanilla.
Whisk in sugar.
Then, whisk the dry ingredient mixture into the wet ingredients until smooth.
Add poppy seeds and stir until evenly distributed.
Pour ⅓ cup batter into each well of the prepared muffin tin
Bake 12-14 minutes until just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs –

Make the Glaze

In a medium bowl, combine lemon juice and vanilla.
Then add the powdered sugar and stir or whisk until smooth.

Assemble & Serve

Dip the tops into the glaze, then let sit at room temperature or in the refrigerator until hardened.

Video

Notes

*Nutrition information calculated for muffins and glaze.

Ingredient Substitution Notes

Here are some possible substitutions for the ingredients in this recipe:

All-purpose flour. all-purpose gluten-free baking flour.
Salted butter. Unsalted butter.
Granulated sugar. organic cane sugar.
Sour cream. full-fat Greek yogurt.
Whole milk. half and half, heavy cream or 2% milk.
Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.

Store/Freeze

Store leftover lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.

Thaw slowly at room temperature before serving.

Nutrition

try these recipes

Lemon Glaze (Lemon Icing)

Lemon Poppy Seed Cake

Lemon Cookies

Lemon Poppy Seed Bread

Lemon Cupcakes

Poppy Seed Cake

Blueberry French Toast Casserole

Laura — Mon, 14 Apr 2025 09:43:00 +0000

In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!

This blueberry french toast casserole is an irresistibly delicious, make-ahead breakfast perfect for special mornings.

Buttery brioche bread is soaked in a sweet custard, topped with a crumb topping and packed to the gills with blueberries so there’s some in every bite.

This moist, flavorful blueberry french toast casserole is a great dish to serve for a special breakfast or brunch.

Blueberry French Toast Casserole: Ingredients & Substitutions

Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
Whole Milk. 2% milk or half and half are good substitutes.
Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
Granulated sugar. organic cane sugar or white sugar both work well.
Salted butter. unsalted butter is a good substitute.
All-purpose flour. use unbleached, all-purpose flour for the best results.
Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.

How to Make Blueberry French Toast Casserole

Let’s discuss how to make blueberry french toast casserole, and be sure to watch the video for further guidance.

Begin by lightly greasing a 9×14 inch baking dish (preferably one with a lid), set aside.

Then, spread the bread cubes evenly in the prepared baking dish.

Next, mix in the blueberries by hand or with a spatula.

Then, whisk the eggs, cinnamon, white and brown sugar, vanilla and sea salt together in a large bowl.

Once combined, whisk in the milk and heavy cream.

Then, pour the mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.

Cover the baking dish with plastic wrap and secure the lid. Store the prepared blueberry french toast casserole in the refrigerator for several hours or overnight (preferred).

Make the Crumb Topping

Next, make the crumb topping by combining the butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and mix the ingredients until the mixture resembles coarse crumbs.

Cover and store in the refrigerator overnight.

Assemble & Bake

When you’re ready to bake, preheat the oven to 350 degrees F.

Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle the topping over the casserole.

Bake in the preheated oven for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.

Serve

Let the blueberry french toast casserole cool slightly and then serve it warm with a dollop of butter (or cinnamon honey butter) and a drizzle of maple syrup.

We also love whipping up a batch of homemade whipped cream to serve on top!

Pair it with your favorite breakfast recipes, especially egg casserole, for a delicious breakfast!

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven on warm.

Blueberry French Toast Casserole Recipe FAQS

How do you keep French toast casserole from getting soggy?

Make sure to bake fully and do not make any substitutions in this recipe for a perfectly moist, but not soggy, casserole.

What type of bread is best for French toast casserole?

In this recipe I suggest using brioche bread. You can also use french bread, sourdough, or cinnamon swirl bread.

Can I use frozen blueberries?

Yes, you just need to thaw them first in a colander to drain off excess liquid. You might also want to toss them in 1-2 Tablespoons of flour before adding them to the bread cubes in the baking dish.

Blueberry French Toast Casserole

In this blueberry french toast casserole recipe, bread is soaked in a vanilla-infused egg mixture, topped with a buttery streusel topping and loaded with fresh blueberries!

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Resting 12

Total Time 12

Servings Servings

Calories 240kcal

Author Laura

Cost $7

Equipment

Ingredients

16 ounces brioche bread (one loaf, cut into ½” cubes)
8 large eggs
1 teaspoon ground cinnamon
½ cup brown sugar
¼ cup granulated sugar
1 Tablespoon vanilla extract
¼ teaspoon sea salt
1 ½ cups whole milk
1 cup heavy cream
12 ounces blueberries (about 2 cups)

Streusel Topping:

½ cup butter (softened)
½ cup brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon sea salt

US Customary – Metric

Instructions

Make the French Toast Mixture

Lightly grease a 9×13 inch baking dish (preferably one with a lid), set aside.
Spread bread cubes evenly in the prepared baking dish, then mix in the blueberries by hand.
In a large bowl, whisk together eggs, cinnamon, white and brown sugar, vanilla and sea salt.
Then, whisk in milk and heavy cream.
Pour mixture over bread pieces in the prepared baking dish. Let it sit for a minute or two, then gently press the bread into the wet mixture until it’s all submerged.
Cover tightly with plastic wrap and store in the refrigerator for several hours or overnight.

Make the Crumb Topping

Add butter, brown sugar, flour, cinnamon and sea salt to a medium bowl. Use a fork, pastry cutter or your hands and cut in the ingredients to combine until the mixture resembles coarse crumbs.
Cover and store in the refrigerator overnight.

Assemble & Bake

When you’re ready to bake, preheat the oven to 350 degrees F.
Remove the French toast and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top.
Bake for 45-50 minutes, or until the French toast is set and the top is lightly golden brown.
Serve warm with butter and maple syrup.

Video

Notes

Ingredient Substitution Notes

Brioche bread. I love the buttery brioche in this recipe, but you can use your favorite bread, like French bread, cinnamon swirl bread, or sourdough.
Whole Milk. 2% milk or half and half are good substitutes.
Heavy cream. I really don’t recommend substitutions for this, my only recommendation is half and half.
Light Brown sugar. dark brown sugar works well too, it just imparts a bolder molasses taste.
Granulated sugar. organic cane sugar or white sugar both work well.
Salted butter. unsalted butter is a good substitute.
All-purpose flour. use unbleached, all-purpose flour for the best results.
Blueberries. I suggest using fresh blueberries. However, you can use frozen. Just thaw them in a colander to drain off excess water before mixing them into the casserole.

Store/Freeze

Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 1 month. Reheat in the microwave or oven on warm.

Nutrition

try these recipes

Overnight French Toast Casserole

Cinnamon Swirl Bread

Best French Toast Recipe

Best Cinnamon Rolls Recipe (Better than Cinnabon)

Pumpkin French Toast

Homemade French Bread Recipe

Cheese Scones

Laura — Fri, 21 Mar 2025 09:14:00 +0000

These buttery, flaky cheese scones are moist and delicious with cheddar cheese in every bite. They’re easy to make in 20 minutes, and taste even more delicious than your favorite restaurant.

This cheese scones recipe is what cheesy, carby dreams are made of.

A moist and buttery homemade scone dough is loaded with cheddar cheese and baked to golden-brown perfection.

These irresistibly cheesy scones are best served warm slathered with butter as a compliment to your favorite breakfast or dinner recipes.

Cheese Scones: Ingredients & Substitutions

All-purpose flour. use a 1:1 all-purpose gluten-free baking flour to make them gluten-free. You can replace up to ½ cup of the flour with whole wheat or white whole wheat flour.
Granulated sugar. white sugar, organic cane sugar, or honey all work well.
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these cheesy scones – so be sure to put a stick in the freezer.
Heavy Cream. Half and half and whole milk are both great substitutes.
Cheddar Cheese. Choose your favorite cheese – sharp cheddar, shredded gouda, mozzarella, etc. there are no wrong choices here (as long as you don’t pick a soft cheese like Brie).

How to Make Cheese Scones

Let’s discuss how to make cheese scones step-by-step, an don’t forget to watch the video.

Begin by preheating the oven to 400 degrees F and lining a large baking sheet with a silicone baking mat or parchment paper. Set aside.

Then, combine flour, sugar, baking powder and sea salt in a large bowl. .

Next, grate the frozen butter into the dry mixture and stir to combine. (Or cut in the cold butter with a fork or pastry cutter, if you prefer.)

Then, add the heavy cream, and egg and stir to combine. Once it’s incorporated enough, use your hands to “knead” the dough together.

The dough will look crumbly initially but will clump together when squeezed between your fingers.

Then, add the cheese and work it into the dough with your hands until evenly distributed.

Once the cheese is worked into the dough, turn it out onto a well-floured surface (or pastry slab) and form into a round circle about 8” in diameter.

To Prepare in Advance

If making ahead: tightly wrap the circle of cheese scone dough in plastic wrap store it in an airtight container (or plastic bag) in the refrigerator overnight. When you’re ready to bake them in the morning, simply continue following the recipe.

Cut the circle into 8 to 12 equal pieces depending on your desired size. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side, then diagonally to make 8 scones. Or cut each ¼ into 3 triangles (by cutting diagonally) to make 12 scones.

Carefully separate the scones and spread them out evenly on the prepared baking sheet.

Bake the cheese in the preheated oven for 11-13 minutes, or until the scones look set and are just barely beginning to brown.

Remove from the oven and transfer scones to a cooling rack to cool slightly before serving slightly warm.

Serve

Serve these delicious, cheesy scones warm with a slather of butter and sprinkle of flaky sea salt.

We enjoy serving them alongside our favorite savory breakfast dishes and dinner recipes.

Store/Freeze

Store leftover cheese scones in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Cheese Scones Recipe FAQS

What kind of cheese is best in scones?

My top recommendations are sharp cheddar, gouda, and pepper jack.

Can I double this recipe?

Yes, you can double the recipe. I would suggest dividing the dough into two round discs.

Can I make smaller scones?

I will often cut each of the 8 scones in half to make smaller, bite size cheese scones!

Cheese Scones Recipe

These buttery, flaky cheese scones are moist and delicious with cheddar cheese in every bite. They're easy to make in 20 minutes, and taste even more delicious than your favorite restaurant.

Course bread, Breakfast, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 13

Total Time 18

Servings Scones

Calories 356kcal

Author Laura

Cost $4

Equipment

Ingredients

2 cups all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
½ teaspoon fine sea salt
½ cup salted butter (frozen)
⅔ cup heavy cream
1 large egg
1 cup cheddar cheese (shredded)

US Customary – Metric

Instructions

Preheat oven to 400 degrees F.
Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
Combine flour, sugar, baking powder and sea salt in a large bowl. .
Grate the frozen butter into the dry mixture and stir to combine. (Or cut in the cold butter with a fork or pastry cutter, if you prefer.)
Add the heavy cream, and egg and stir to combine. Once it’s incorporated enough, use your hands to “knead” the dough together. The dough will look crumbly initially but will clump together when squeezed between your fingers.
Add the cheese and work it into the dough with your hands until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8” in diameter.
Cut into 8 to 12 equal pieces depending on your desired size. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side, then diagonally to make 8 scones. Or cut each ¼ into 3 triangles (by cutting diagonally) to make 12 scones.
Carefully separate the scones and spread them out evenly on the prepared baking sheet.
Bake in the preheated oven for 11-13 minutes, or until the scones look set and are just barely beginning to brown.
Remove from the oven and transfer scones to a cooling rack to cool slightly before serving slightly warm.

Video

Notes

Nutrition information based on this recipe making 8 scones.

Ingredient Substitutions

All-purpose flour. use a 1:1 all-purpose gluten-free baking flour to make them gluten-free. You can replace up to ½ cup of the flour with whole wheat or white whole wheat flour.
Granulated sugar. white sugar, organic cane sugar, or honey all work well.
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these cheesy scones – so be sure to put a stick in the freezer.
Heavy Cream. Half and half and whole milk are both great substitutes.
Cheddar Cheese. Choose your favorite cheese – sharp cheddar, shredded gouda, mozzarella, etc. there are no wrong choices here (as long as you don’t pick a soft cheese like Brie).

To Prepare in Advance

Tightly wrap the circle of cheese scone dough in plastic wrap store it in an airtight container (or plastic bag) in the refrigerator overnight. When you’re ready to bake them in the morning, simply continue following the recipe.

Store/Freeze

Store leftover cheese scones in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Nutrition

try these recipes

Cheese Biscuits

Cinnamon Scones (with Cinnamon Chips)

Mocha Chocolate Scones

Best Scones Recipe

Easy Homemade Biscuit Recipe

Chocolate Chip Scones

Homemade Granola Bars

Laura — Sun, 19 Jan 2025 09:44:00 +0000

These homemade granola bars are more delicious than store bought! This granola bar recipe is easy to make with 7 ingredients in 15 minutes!

I love making homemade versions of our family’s favorite on-the-go snacks (like fruit snacks, energy balls, etc), and this granola bar recipe is one of our favorites.

These homemade granola bars are made with 7 nutritious ingredients, and zero preservatives or artificial flavors.

Their flavor – imparted from butter, honey, brown sugar and vanilla – is absolutely irresistible. Once you take one bite of these homemade granola bars, you will say, “goodbye” to store bought varieties once and for all.

Homemade Granola Bars: Ingredients & Substitutions

Salted butter. unsalted butter, coconut oil and ghee are all good substitutes.
Honey. I don’t recommend substitutes for honey. Maple syrup works, but it will (obviously) impart a maple flavor.
Light brown sugar. for a bolder molasses taste, use dark brown sugar.
Quick-cooking oats. The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats (slightly broken down, but not the consistency of flour).
Mini chocolate chips. These are optional but recommended (obviously)!

How to Make Granola Bars

We’ll walk through this granola bar recipe step-by-step, and don’t forget to watch the video.

Begin by lining an 8×8” pan with parchment paper. Then set it aside.

Then, in a medium saucepan, heat the butter, honey, brown sugar and sea salt over medium-low heat until the butter is melted, and the sugar is dissolved, stirring often.

Once the ingredients are combined, remove the pan from the heat and stir in the vanilla extract.

Next, stir in the quick-cooking oats and let the mixture cool slightly – for about 5 to 10 minutes.

Once the mixture is slightly cooled, stir in the chocolate chips.

Then, press the mixture in an even layer into the prepared baking dish.

Top the bars with the remaining 2 Tablespoons of chocolate chips, then chill in the refrigerator until hardened.

Once chilled, use the parchment paper to lift the granola bars out of the pan onto a cutting board. Then, cut them into 8 granola bars (you can cut them larger or smaller based on your preferences).

Serve

I like to wrap these homemade granola bars individually in parchment paper so it’s easy to grab one and go when you need a quick snack.

I suggest serving them room temperature or slightly chilled for the best texture.

Store/Freeze

Store in an airtight container in the refrigerator for up to 1 week, or int he freezer for up to 2 months.

Granola Bar Recipe FAQS

Can I double this recipe?

Yes, double the ingredients and press them into a 9×13″ glass baking dish.

What makes granola bars stick together?

In this recipe, the butter, honey and brown sugar all aid in holding the bars together.

Should you soak oats before making granola bars?

You do not have to soak the oats in this granola bar recipe.

Homemade Granola Bars Recipe

These homemade granola bars are more delicious than store bought! This granola bar recipe is easy to make with 7 ingredients in 15 minutes!

Course Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 5

Chilling 1

Total Time 1 15

Servings Granola Bars

Calories 242kcal

Author Laura

Cost $4

Equipment

Ingredients

¼ cup salted butter
¼ cup honey
¼ cup brown sugar
¼ teaspoon fine sea salt
2 cups quick cooking oats
1 teaspoon vanilla extract
¼ cup + 2 Tablespoons mini chocolate chips

US Customary – Metric

Instructions

Line an 8×8” pan with parchment paper and lightly grease.
In a medium saucepan, heat the butter, honey, brown sugar and sea salt over medium-low heat until the butter is melted, and the sugar is dissolved, stirring often.
Remove the pan from the heat, then stir in the vanilla extract.
Next, stir in the quick-cooking oats.
Let the mixture cool slightly (about 5 – 10 minutes).
After 5 or 10 minutes, stir in ¼ cup mini chocolate chips.
Then, press the mixture in an even layer into the prepared baking dish.
Top with remaining 2 Tablespoons chocolate chips, then chill in the refrigerator until hardened.
Cut into 8 granola bars (you can cut them larger or smaller based on your preferences).
Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Notes/Substitutions

Salted butter. unsalted butter, coconut oil and ghee are all good substitutes.
Honey. I don’t recommend substitutes for honey. Maple syrup works, but it will (obviously) impart a maple flavor.
Light brown sugar. for a bolder molasses taste, use dark brown sugar.
Quick-cooking oats. The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats (slightly broken down, but not the consistency of flour).
Mini chocolate chips. These are optional but recommended (obviously)!

Store/Freeze

Store in an airtight container in the refrigerator for up to 1 week, or int he freezer for up to 2 months.

Nutrition

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Banana Oatmeal Cookies

Chocolate Date Energy Balls

Breakfast Cookies

Peanut Butter Protein Balls (Energy Balls)

Chia Pudding Recipe

Best Healthy Smoothie Recipes

Almond Flour Pancakes

Laura — Fri, 03 Jan 2025 10:44:00 +0000

Almond flour pancakes are a delicious, grain free and gluten-free pancake recipe that is easy to make in 1 bowl. They are fluffy, flavorful and moist!

In preparation for a visit from a gluten-free friend, I created the best almond flour pancakes to have on hand for breakfast for her (and these almond flour cookies)!

This almond flour pancakes recipe is easy to make in one bowl and is completely gluten and grain free. Using only almond flour makes them dense and moist, while somehow having just the right amount of fluffiness!

They are flavored with buttermilk, honey, cinnamon and vanilla to make them taste just like classic pancakes with a nutty flare.

Almond Flour Pancakes: Ingredients & Substitutions

Buttermilk. Whole milk or coconut milk can be used in place of buttermilk.
Honey. maple syrup or granulated sugar are both good choices.
Almond flour. use superfine, blanched almond flour for the best results. Also, try these almond flour chocolate chip cookies!
Butter for cooking. Cooking these almond flour pancakes in butter really makes them taste amazing. I don’t recommend substitutions – although you could use ghee or coconut oil if necessary.

How to Make Almond Flour Pancakes

We’ll walk through this almond flour pancake recipe together, and don’t forget to watch the video.

Begin by whisking the buttermilk, eggs, honey and vanilla together in a large bowl

Next, add the almond flour, baking powder, baking soda, sea salt and cinnamon and whisk until smooth.

Let the batter rest for 1-3 minutes until slightly thickened. This is important to make thick & fluffy almond flour pancakes.

Once the batter has thickened, preheat an electric or stovetop griddle to 350 degrees F or heat a nonstick fry pan over medium heat.

Then, melt ½ tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

Next, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook the almond flour pancakes on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Then, flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

Serve

Serve the almond flour pancakes warm with a glug of maple syrup. Or homemade whipped cream, a slather of homemade peanut butter or a pat of homemade cinnamon honey butter.

Store/Freeze

Store leftover almond flour pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the toaster or microwave.

Almond Flour Pancakes Recipe FAQS

Can I double this recipe?

Yes, this recipe makes 9 pancakes. You can double or triple it to make more for a crowd or to freeze for later.

Can I substitute another flour for almond flour?

No. This recipe was specifically created using almond flour so I don’t recommend substitutions. If you would like another pancake recipe using a different flour – try this best pancake recipe, buttermilk pancakes, whole wheat pancakes, or Greek yogurt pancakes.

Almond Flour Pancakes Recipe

Almond flour pancakes are a delicious, grain free and gluten-free pancake recipe that is easy to make in 1 bowl. They are fluffy, flavorful and moist!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings Pancakes

Calories 122kcal

Author Laura

Cost $5

Equipment

Ingredients

¼ cup buttermilk
2 Tablespoons honey
2 eggs (lightly beaten)
1 teaspoon pure vanilla extract
1 ¼ cups almond flour (superfine, blanched)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
2 Tablespoons salted butter (for cooking)

US Customary – Metric

Instructions

Preheat an electric or stovetop griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
Whisk the buttermilk, eggs, honey and vanilla together in a large bowl.
Add almond flour, baking powder, baking soda, sea salt and cinnamon and whisk until smooth.
Let the batter rest for 1-3 minutes until slightly thickened.
Melt ½ tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.

Video

Notes

Ingredient Substitution Notes

Buttermilk. Whole milk or coconut milk can be used in place of buttermilk.
Honey. maple syrup or granulated sugar are both good choices.
Almond flour. use superfine, blanched almond flour for the best results.
Butter for cooking. Cooking these almond flour pancakes in butter really makes them taste amazing. I don’t recommend substitutions – although you could use ghee or coconut oil if necessary.

Keep Warm

If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.

Store/Freeze

Store leftover almond flour pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the toaster or microwave.

Nutrition

Try these recipes

Healthy Greek Yogurt Pancakes

Cinnamon Honey Butter (Texas Roadhouse CopyCat)

Best Whole Wheat Pancakes

Egg Muffins

Banana Oatmeal Pancakes

Homemade Peanut Butter

Buttermilk Scones

Laura — Mon, 25 Nov 2024 17:32:00 +0000

These buttermilk scones are moist, flavorful, crispy on the outside and soft in the center. They’re easy to make with 8 ingredients in 30 minutes and are perfect with a cup of coffee or hot chocolate.

Buttermilk scones are a classic, delicious breakfast treat. They’re easy to make with 8 ingredients in 30 minutes, and can be prepared in advance!

These buttermilk scones are moist and perfectly sweet, buttery with hints of vanilla. Serve them for breakfast or brunch, warm slathered with some cinnamon honey butter!

Buttermilk Scones: Ingredients & Substitutions

All-purpose flour. You can substitute a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
Granulated sugar. organic cane sugar or white sugar are great choices.
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these scones – so be sure to put a stick in the freezer.
Buttermilk. the namesake ingredient – I don’t recommend making substitutions.
Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, orange, lemon etc.)
Add-ins. You can add mix-ins if you’d like. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips (chocolate, cinnamon, etc), nuts, etc. Also, try our other scone recipes: chocolate chip scones, pumpkin scones, cinnamon scones, and mocha chocolate scones.

How to Make Buttermilk Scones

We’ll walk through this buttermilk scones recipe together, and don’t forget to watch the video.

Begin by combining the dry ingredients in a large bowl – this is the bowl you will mix the entire recipe in so make sure it’s large enough!

Then, grate the frozen butter – I usually do this directly into the mixing bowl or on a cutting board.

Grate the frozen butter into the dry mixture and stir to combine. I find this way easier than mixing with a pastry cutter or fork.

Then, add the buttermilk, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers.

Next, turn the dough out onto a lightly floured surface and form it into a disc.

Cut the disc into either 8 or 12 pieces depending on how large you’d like the scones.

Then, evenly space the buttermilk cones on a baking sheet.

If you would like, brush the scones with half and half or milk and sprinkle with raw sugar. This is optional, but gives them a delicious, crunchy, sugary top!

To prepare in advance

Make the dough and form it in a circle.

Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight.

In the morning, preheat the oven, slice and bake fresh.

Then, bake the buttermilk scones in the preheated oven for 14 to 15 minutes, or until the scones look set.

When they’re done, remove the scones from the oven and transfer them to a wire cooling rack to cool, or serve warm (which I highly recommend).

Make the Glaze

If you’d like to add glaze to these buttermilk scones, it’s really simple. Just whisk together the glaze ingredients and drizzle it over the scones.

Let the glazed buttermilk scones sit at room temperature until the glaze is hardened.

Serve

I suggest serving buttermilk scones at room temperature or slightly warm (my preference).

Serve them with a dollop of cinnamon butter, homemade apple butter, pumpkin butter, or nut butter for an extra special touch.

Store/Freeze

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Buttermilk Scones Recipe FAQS

Is there a good substitute for buttermilk?

You can mix ½ cup whole milk with ½ Tablespoon white vinegar and let it sit for 5 minutes to use in place of buttermilk.

What to avoid when making scones?

Avoid these things to make the perfect scones:
Don’t use warm ingredients.
Do not over-mix the batter.
Be careful not to over-bake the scones.

Can I double this recipe?

Yes, you can double the recipe easily and bake the scones on 2 baking sheets.

Can I make them the night before?

I suggest making the dough and forming it in a circle. Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight. In the morning, slice and bake fresh.

Buttermilk Scones

These buttermilk scones are moist, flavorful, crispy on the outside and soft in the center. They're easy to make with 8 ingredients in 30 minutes and are perfect with a cup of coffee or hot chocolate.

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings Scones

Calories 290kcal

Author Laura

Cost $5

Equipment

Ingredients

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
½ cup salted butter (frozen)
½ cup buttermilk
1 large egg
½ teaspoon pure vanilla extract
Optional: 1 cup mix-ins

Topping (Optional)

1 tablespoon half and half
2 tablespoon raw turbinado sugar

Glaze (optional)

½ cup powdered sugar
1 tablespoon whole milk
½ teaspoon vanilla extract

US Customary – Metric

Instructions

Make the Buttermilk Scones

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper, set aside.
In a large bowl add flour, sugar, baking powder and sea salt. Stir to combine.
Grate the frozen butter into the dry mixture and stir to combine. (This is the trick that I find makes these scones light, fluffy and irresistible! You can, of course, cut the cold butter in with a fork or pastry cutter, if you prefer.)
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
Add desired mix-ins and stir until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8-9” in diameter. *see notes for instructions on making these the night before.
Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video)
Carefully separate the scones and spread them out evenly on the prepared baking sheet.
Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
Bake in the preheated oven for 14 to 17 minutes, or until the scones look set.
Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).

Make the Glaze

In a small bowl, whisk together powdered sugar, milk and vanilla until smooth.
Immediately drizzle it over cooled sones.
Let sit at room temperature until hardened (about 30-60 minutes).
Serve at room temperature.

Video

Notes

Ingredient Substitution Notes:

All-purpose flour. You can substitute a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
Granulated sugar. organic cane sugar or white sugar are great choices.
Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these scones – so be sure to put a stick in the freezer.
Buttermilk. the namesake ingredient – I don’t recommend making substitutions.
Vanilla extract. For different flavors, substitute ½ tsp vanilla extract for different extracts (almond, orange, lemon etc.)
Add-ins. You can add mix-ins if you’d like. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips (chocolate, cinnamon, etc), nuts, etc. Also, try our other scone recipes:chocolate chip scones, pumpkin scones, cinnamon scones, and mocha chocolate scones.

How to Make in Advance

I suggest making the dough and forming it in a circle. Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight. In the morning, slice and bake fresh.

Serve

I suggest serving buttermilk scones at room temperature or slightly warm (my preference).

Serve them with a dollop of cinnamon butter, homemade apple butter, pumpkin butter, or nut butter for an extra special touch.

Store/Freeze

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Nutrition

Try these recipes

Chocolate Chip Scones

Best Cinnamon Rolls Recipe (Better than Cinnabon)

Cinnamon Scones (with Cinnamon Chips)

Cinnamon Coffee Cake

Best Crepe Recipe

Best Waffles Recipe

Cranberry Orange Bread

Laura — Fri, 15 Nov 2024 10:43:00 +0000

This Cranberry Orange Bread is moist, buttery and sweet with a bright orange flavor and fresh cranberries in every bite! It’s easy to make from scratch with simple ingredients.

This Cranberry Orange Bread is a festive and delicious quick bread perfect for dessert or breakfast.

It’s made from scratch with simple ingredients, including fresh cranberries (also try this recipe for the best cranberry sauce), orange juice and orange zest.

Topped with an orange glaze that hardens with a perfect shine, it’s even more delicious than your favorite bakery!

Cranberry Orange Bread Ingredients & Substitutions

Salted butter. unsalted butter works well in this recipe.
Granulated sugar. white sugar or organic cane sugar are both great choices.
Orange juice. use pulp-free, pure orange juice for the best results.
Sour cream. plain Greek yogurt or canola oil can be used in place of sour cream.
All-purpose flour. make it gluten-free by using a 1:1 all purpose gluten-free baking flour.
Whole milk. heavy cream or half and half are great substitutes.

How to Make Cranberry Orange Bread

Let’s walk through how to make this orange cranberry bread together, and don’t forget to watch the video.

Begin by preheating your oven to 350°F and buttering & flouring a 9×5″ loaf pan.

Then, combine flour, baking powder, baking soda, and salt together in a medium bowl and set it aside.

Next, whisk together the melted butter, sugar, orange juice sour cream, eggs, and vanilla in a large bowl until smooth.

Then, add the dry ingredients to the smooth wet ingredients and stir until there are no lumps or pockets of flour.

Then, gently fold in the cranberries and orange zest until evenly distributed throughout the batter.

Next, spread the batter evenly intothe prepared loaf pan.

Bake on the lower rack in the preheated oven for 50-55 minutes (check at 50), or until a toothpick inserted in the center comes out clean.

Let the cranberry orange bread cool completely in the loaf pan (about 6 hours or overnight).

Once the bread is completely cooled, remove it from the loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board or serving plate.

Make the Glaze

Once the cranberry orange bread is completely cooled, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth.

Then, pour the glaze over the top of the cooled orange cranberry bread.

Transfer the bread to the refrigerator until the glaze is set (about 30-60 minutes).

Serve

Once the glaze is set, slice the cranberry orange bread and serve. It’s best served slightly chilled or at room temperature.

We like to serve it as a dessert, sweet breakfast or festive snack.

Store/Freeze

Store leftover cranberry orange bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month

I suggest freezing it in individual slices so you can take them out and enjoy as you wish!

Cranberry Orange Bread Recipe FAQS

Can I used dried cranberries instead of fresh?

Yes, you can. Just decrease the amount to 1 cup dried cranberries.

Should you cut cranberries before baking?

You do not have to cut the cranberries before baking them in this cranberry orange loaf recipe.

Can I double this recipe?

Yes, double it and bake it in two, 9×5″ loaf pans.

Cranberry Orange Bread Recipe

This Cranberry Orange Bread is moist, buttery and sweet with a bright orange flavor and fresh cranberries in every bite! It's easy to make from scratch with simple ingredients.

Course bread, Breakfast, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1

Cooling 2

Total Time 3 10

Servings servings

Calories 295kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup salted butter melted
1 ¼ cups granulated sugar
¼ cup orange juice
¼ cup sour cream
2 eggs beaten
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ cups fresh cranberries
1 Tablespoon orange zest*

Glaze

1 Tablespoon orange juice
1 teaspoon whole milk
½ teaspoon vanilla extract
1 cup powdered sugar

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Butter and flour a 9×5” loaf pan, set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together melted butter, sugar, orange juice sour cream, eggs, and vanilla until smooth.
Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then, fold in the cranberries and orange zest until evenly distributed throughout the batter.
Transfer batter to the prepared loaf pan.
Bake on the lower rack in the preheated oven for 50-55 minutes (check at 50), or until a toothpick inserted in the center comes out clean.
Let cool completely in the loaf pan (about 6 hours or overnight).
Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board or serving plate.

Make the glaze

Once the bread is completely cooled, make the glaze.
Whisk the glaze ingredients together in a medium bowl until smooth.
Pour over the top of the cooled orange cranberry bread.
Transfer the bread to the refrigerator until the glaze is set (about 30-60 minutes).
Then slice and serve.

Video

Notes

*Note: if you prefer a more subtle orange flavor, use only 1 teaspoon of zest.

Ingredient Substitution Notes

Salted butter. unsalted butter works well in this recipe.
Granulated sugar. white sugar or organic cane sugar are both great choices.
Orange juice. use pulp-free, pure orange juice for the best results.
Sour cream. plain Greek yogurt or canola oil can be used in place of sour cream.
All-purpose flour. make it gluten-free by using a 1:1 all purpose gluten-free baking flour.
Whole milk. heavy cream or half and half are great substitutes.

Store/Freeze

Store leftover cranberry orange bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month

I suggest freezing it in individual slices so you can take them out and enjoy as you wish!

Nutrition

Try these recipes

White Chocolate Cranberry Cookies

Homemade Cranberry Sauce Recipe

Pecan Cranberry Chicken Salad

Turkey Cranberry Sandwich

Best Banana Bread Recipe

Cranberry Cream Cheese Dip

Pumpkin Butter

Laura — Fri, 13 Sep 2024 08:59:00 +0000

Homemade pumpkin butter is thick, smooth, & perfectly sweet with rich fall spices & can be made on the stovetop or in the slow cooker!

I remember buying pumpkin butter from local fairs and farmer’s markets as a child, and the taste has always been nostalgic for me.

So, I created this homemade pumpkin butter recipe to bring back the fall flavors of simpler days. No matter which method you choose, this recipe is easy to make and will become a seasonal staple for years to come!

Slather it on scones (or pumpkin scones) toast or crepes to level up your morning breakfast.

Pumpkin Butter: Ingredients & Substitutions

Pumpkin puree. I use two cans of pure, organic pumpkin puree. You can use homemade if desired.
Apple juice. apple cider is a great substitute.
Maple syrup. You can replace maple syrup with additional brown sugar, if desired.
Brown sugar. granulated sugar or dark brown sugar are both good substitutes.
Cinnamon/Spices. You can replace the cinnamon and spices with 2 Tablespoons of pumpkin pie spice.

How to Make Pumpkin Butter (Slow Cooker)

Will walk through both methods of making this pumpkin butter recipe. Also watch the video for additional guidance.

To make crockpot pumpkin butter, stir together all of the ingredients in the container of a slow cooker until the mixture is smooth.

Then, cook on high for 2 hours. Stirring occasionally.

In the last 30 minutes of cooking, move the lid so it’s slightly ajar to allow the water to evaporate (this will thicken the pumpkin butter).

After 2 hours, turn off the slow cooker, remove the lid and let it cool completely in the slow cooker (it will thicken more).

How to Make Pumpkin Butter (Stovetop)

To make pumpkin butter on the stovetop, put all the ingredients in a 5-quart saucepan or Dutch oven (preferably thick-bottomed) and stir to combine.

Then, bring the mixture to a boil.

Once boiling, turn heat to simmer. Then, cook uncovered until thickened (about 20-40 minutes), stirring often. Pumpkin butter should be thick and dark brown.

Store/Freeze

Store pumpkin butter in a glass jar in the refrigerator for 2-4 weeks.

Or, freeze it (leave room at the top because it expands as it freezes) for up to 3 months. Thaw overnight in the refrigerator.

What to Serve with Pumpkin Butter

There is no wrong way to enjoy this homemade pumpkin butter. We prefer to serve it chilled, but it can be served room temperature. Here are some serving suggestions:

Spread it on a piece of toast, especially if it’s made with cinnamon swirl bread.
Slather it on homemade scones, pumpkin scones or cinnamon chip scones.
Use it as a filling for crepes or pumpkin cinnamon rolls.
Spread it onto pumpkin muffins, pumpkin bread, pumpkin waffles or pumpkin pancakes.
Swirl it into overnight oats, or pumpkin overnight oats.

Pumpkin Butter Recipe FAQS

What do you do with pumpkin butter?

We like to serve it alongside our favorite fall recipes and breakfast recipes. Some suggestions include:
Spread it onto toast, scones, or muffins for breakfast.
Stir it into stovetop oatmeal or spread over baked oatmeal.
Use in place of syrup on pumpkin pancakes or pumpkin waffles.
Swirl it into overnight oats or chia pudding.

Does pumpkin butter expire?

Yes, this recipe lasts 2 to 4 weeks in the refrigerator, or 3 months in the freezer.

Can I double this recipe?

Yes, you can double it and cook it in a large pot or crockpot to give as gifts.

Pumpkin Butter Recipe

Homemade pumpkin butter is thick, smooth, & perfectly sweet with rich fall spices & can be made on the stovetop or in the slow cooker!

Course condiment, sauce, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 2

Total Time 2 2

Servings servings

Calories 39kcal

Author Laura

Cost $8

Equipment

Ingredients

30 oz pumpkin puree
½ cup apple juice
½ cup maple syrup
½ cup brown sugar
2 teaspoons vanilla extract
1 Tablespoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon sea salt

US Customary – Metric

Instructions

Stove top:

Put ingredients in a 5-quart saucepan or Dutch oven (preferably thick-bottomed) and stir to combine.
Bring mixture to a boil.
Once boiling, turn heat to simmer. Then, cook uncovered until thickened (about 20-40 minutes), stirring often. Pumpkin butter should be thick and dark brown.

Slow cooker

Put ingredients in slow cooker and stir to combine.
Cook on high for 2 hours. Stirring occasionally.
In the last 30 minutes of cooking, move the lid so it’s slightly ajar to allow the water to evaporate (this will thicken the pumpkin butter).
After 2 hours, turn off the slow cooker, remove the lid and let it cool completely in the slow cooker (it will thicken more).
Store in a glass jar. Serve as a spread on scones, toast, etc.

Video

Notes

Ingredient Substitution Notes

Pumpkin puree. I use two cans of pure, organic pumpkin puree. You can use homemade if desired.
Apple juice. apple cider is a great substitute.
Maple syrup. You can replace maple syrup with additional brown sugar, if desired.
Brown sugar. granulated sugar or dark brown sugar are both good substitutes.
Cinnamon/Spices. You can replace the cinnamon and spices with 2 Tablespoons of pumpkin pie spice.

Store/Freeze

Store pumpkin butter in a glass jar in the refrigerator for 2-4 weeks.

Or, freeze it (leave room at the top because the pumpkin butter expands as it freezes) for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

More Delicious Recipes

Pumpkin Muffins

Cinnamon Scones (with Cinnamon Chips)

Pumpkin Scones

Pumpkin Pancakes

Pumpkin French Toast

Pumpkin Cinnamon Rolls

Apple Smoothie

Laura — Fri, 30 Aug 2024 09:15:00 +0000

This healthy apple smoothie recipe is made with 7 ingredients in less than 5 minutes. It’s creamy with cozy fall spices & tastes like apple pie in a glass.

Sometimes apple season can be a mixed bag, warm weather one day and cold the next. Well, this apple smoothie is the perfect transitional fall recipe.

Apples, cinnamon, yogurt, honey and more are blended until smooth, for a thick and delicious smoothie that tastes like an apple pie!

Enjoy this apple smoothie recipe for breakfast, a hearty snack or healthy dessert!

Apple Smoothie: Ingredients & Substitutions

Milk. use your favorite milk – whole milk, 2%, coconut milk, almond milk, etc.
Vanilla Greek yogurt. use your favorite yogurt! I suggest full-fat for the best results.
Apple. use your favorite apple variety. I suggest pink lady, honeycrisp or gala.
Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
Vanilla extract. vanilla beans or paste work well too.
Maple Syrup. Adds a rich fall flavor – honey is a good substitution.

How to Make an Apple Smoothie

We’ll walk through this apple smoothie recipe step-by-step, and don’t forget to watch the video.

For the best smoothies I recommend using a Vitamix blender.

Begin by adding all the ingredients in the order listed in the apple smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

Add the milk first, then the rest of the ingredients, for easy blending. Then add the maple syrup on top of the frozen fruit so that it doesn’t get stuck to the bottom of the blending container.

Apple Smoothie Optional Mix-Ins

You can add some nutritional boosters to this apple smoothie, here are some suggestions.

Greens. Adding 1 cup of spinach or mixed greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
Protein powder. Adding a scoop of vanilla protein powder or collagen protein powder are both great choices.
Chia seeds. for some extra protein and fiber, add 1 tablespoon chia seeds and drink the smoothie immediately.
Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Blend, starting on low speed and increasing to high until the mixture is smooth (30-50 seconds).

Serve

Pour into two or four glasses and serve immediately. You could add a swirl of homemade whipped cream on top for an extra special treat.

Store/Freeze

Store leftover apple smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Apple Smoothie Recipe FAQS

Can I double this recipe?

Yes absolutely! You can easily double or triple the recipe with great results.

How do you make an apple smoothie without yogurt?

If you’d like to omit the yogurt, simply increase the milk by ¼ to ½ cup.

Can I add protein powder to this apple smoothie?

Yes. I suggest a vanilla or collagen (flavorless) protein powder for best results.

Apple Smoothie Recipe

This healthy apple smoothie recipe is made with 7 ingredients in less than 5 minutes. It's creamy with cozy fall spices & tastes like apple pie in a glass.

Course Breakfast, Drinks, healthy dessert, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Vegetarian

Prep Time 5

Total Time 1

Servings Servings

Calories 212kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup milk
½ cup Vanilla Greek yogurt
1 medium apple cored
1 banana frozen
1 Tablespoon maple syrup
¼ teaspoon cinnamon
½ teaspoon vanilla extract

Optional add ins (1 Tablespoon each)

Bee pollen
Flaxseed
Chia seeds
Vanilla protein powder
peanut butter optional

US Customary – Metric

Instructions

Add ingredients in the order listed into the container of a high-powered blender (vitamix).
Blend, starting on low speed and increasing to high until the mixture is smooth (30-50 seconds).
Serve immediately.

Video

Notes

Ingredient Substitution Notes

Milk. use your favorite milk – whole milk, 2%, coconut milk, almond milk, etc.
Vanilla Greek yogurt. use your favorite yogurt! I suggest full-fat for the best results.
Apple. use your favorite apple variety. I suggest pink lady, Honeycrisp or gala.
Frozen Banana. Adding frozen banana to smoothies is the best way to sweeten and impart a smooth texture. Using frozen banana instead of ice ensures the flavor isn’t watered down.
Vanilla extract. vanilla beans or paste work well too.
Maple Syrup. Adds a rich fall flavor – honey is a good substitution.

Store/Freeze

Store leftover smoothie in a glass jar with a lid in the refrigerator for up to 1 day, or in the freezer for up to 1 month. Thaw overnight in the refrigerator.

Nutrition

Try These Recipes

Easy Cinnamon Apples (5 minutes)

Best Healthy Smoothie Recipes

Healthy Apple Cinnamon Baked Oatmeal

Pumpkin Smoothie Recipe

Cinnamon Apple Muffins

Homemade Applesauce Recipe

Best Overnight Oats (6 ways)

Laura — Fri, 23 Aug 2024 09:13:00 +0000

This is the best overnights oats recipe, made with 5 ingredients in 5 minutes, plus 6 delicious flavor combinations (with endless possibilities). Learn how to make overnight oats for an easy, meal prep breakfast perfect for busy mornings.

Overnight oats are a quick and tasty breakfast that will keep you full all morning long.

Old-fashioned oatmeal is mixed with yogurt, chia seeds, and your choice of toppings for a protein and fiber packed breakfast that’s as nutritious as it is delicious.

In this post, you will learn how to make overnight oats six different ways. Be sure to let me know which is your favorite.

Overnight Oats Ingredients & Substitutions

Vanilla yogurt. I suggest Greek or Icelandic yogurt for the best flavor and texture. You can use plain yogurt, or any flavor of your choice (strawberry, chocolate etc.) depending on which flavor you choose to make. You can also use a dairy-free yogurt.
Milk. I recommend whole milk, but almond milk, coconut milk, or 2% are also good choices.
Old-fashioned oatmeal. Steel cut oats or quick-cooking oats are good substitutes.
Chia seeds. ground flaxseed works in place of chia seeds.
Toppings & Flavor combinations. See the recipe card and post for more information on toppings and flavor combinations.

How to Make Overnight Oats

Let’s walk through this overnight oatmeal recipe step-by-step, and don’t forget to watch the video.

Begin by whisking together yogurt, milk and honey in a large bowl (preferably one with a handle and spout like a batter bowl).

Then, add the oats chia seeds, cinnamon and sea salt and stir to combine.

Let the mixture set in the fridge for about 5 minutes to thicken slightly.

Next, divide the oatmeal mixture into 2 to 4 jars depending on your preferred serving size.

To Make Different Flavors

If you’d like to make different flavors of overnight oatmeal, add the mix-ins/toppings, either before or after chilling. I like to mix some into the oats and put some on top. Here are some suggestions:

Peanut Butter Banana: Add 1 Tablespoon peanut butter and half of a banana, sliced or diced. (Also try this peanut butter overnight oats recipe or chocolate peanut butter overnight oats)

Apple Cinnamon: Add ½ cup finely diced apples and an extra sprinkle of cinnamon.

Berry: Mix in ½ cup fresh berries (strawberries, raspberries, blueberries, etc.) and 1 Tablespoon jam of choice.

Chocolate: Stir in 1 Tablespoon cocoa powder and 2 TBS mini chocolate chips into the overnight oat mixture. Top with additional mini chips! (Also try this chocolate overnight oats recipe).

Almond: Add 1 Tablespoon almond butter and 2 Tablespoons sliced almonds (or candied almonds).

Serve

Serve the overnight oats chilled with your favorite toppings (as discussed above). Some people prefer to warm them slightly, which is ok too!

Store/Freeze

Store overnight oats in a glass jar with a lid (airtight) in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Thaw overnight in the refrigerator before eating.

Overnight Oats Recipe FAQS

What is the secret to overnight oats?

The secret to thick and creamy overnight oatmeal is the chia seeds (which thicken the mixture) and yogurt.

Can I double this recipe?

Yes, you can easily double or triple this recipe.

Is 2 hours enough for overnight oats?

I suggest refrigerating them for at least 6 hours so they are chilled all the way through and perfectly thickened.

Why add chia seeds overnight oatmeal?

Chia seeds both thicken the overnight oats by absorbing moisture and add nutrition (fiber, protein, etc.).

What kind of milk is best for overnight oats?

I suggest whole milk for creamy oats. For a dairy-free version, use full-fat coconut milk.

Best Overnight Oats Recipe (6 Ways)

This is the best overnights oats recipe, made with 5 ingredients in 5 minutes! Plus 6 delicious flavor combinations (with endless possibilities). Learn how to make overnight oats for an easy, meal prep breakfast perfect for busy mornings.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Chilling 6

Total Time 6 8

Servings Servings

Calories 170kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup vanilla yogurt*
1 cup milk
1-2 Tablespoons honey (to taste)
1 cup old-fashioned oats
1 Tablespoon chia seeds
Dash of cinnamon up to 1/8 tsp
pinch sea salt

Flavor Combinations

Peanut butter & banana

1 Tablespoon peanut butter
½ banana sliced or diced

Apple Cinnamon

½ cup diced apples
Sprinkle of cinnamon

Berry

½ cup fresh berries strawberries, raspberries, blueberries, etc.
1 Tablespoon jam of choice

Chocolate:

1 Tablespoon cocoa powder
2 Tablespoons mini chocolate chips

Almond

1 Tablespoon almond butter
2 Tablespoons sliced almonds

US Customary – Metric

Instructions

In a medium bowl, whisk together yogurt, milk and honey.
Then, add oats chia seeds, cinnamon and sea salt and stir to combine.
Let the mixture set in the fridge for about 5 minutes to thicken slightly.
Divide into jars and chill overnight.
To make different flavors. Add the mix-ins/toppings, either before or after chilling the oats overnight.
Serve with your favorite mix-ins or toppings.

Video

Notes

Nutrition information calculated for just the overnight oats without toppings.

*½ cup yogurt is one, 5.3 oz container (single serving) and is 150 grams.

Ingredient Substitution Notes

Vanilla yogurt. I suggest Greek or Icelandic yogurt for the best flavor and texture. You can use plain yogurt, or any flavor of your choice (strawberry, chocolate etc.) depending on which flavor you choose to make. You can also use a dairy-free yogurt.
Milk. I recommend whole milk, but almond milk, coconut milk, or 2% are also good choices.
Old-fashioned oatmeal. Steel cut oats or quick-cooking oats are good substitutes.
Chia seeds. ground flaxseed works in place of chia seeds.

Toppings & Flavor Combinations

Peanut butter & banana

1 TBS peanut butter
½ banana, sliced or diced

Apple Cinnamon

½ cup diced apples
Sprinkle of cinnamon

Berry

½ cup fresh berries (strawberries, raspberries, blueberries, etc.)
1 TBS jam of choice

Chocolate

1 TBS cocoa powder
2 TBS mini chocolate chips

Almond

1 TBS almond butter
2 TBS sliced almonds

Store/Freeze

Store overnight oats in a glass jar with a lid (airtight) in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Thaw overnight in the refrigerator before eating.

Nutrition