Home » Blog

Blog

Orange Cranberry Scones

Dec 27, 2022 · Leave a Comment

These delicious and beautiful orange cranberry scones take advantage of a fantastic flavor combination. We knew this flavor combination was a winner when we shared our orange craisin muffins. Since scones are a hit with pretty much everyone, we are excited to share this breakfast recipe with you today.

This recipe is perfect for holiday morning or anytime of year. If you can't find fresh cranberries, frozen will work as well. We normally find fresh cranberries in the produce section of the grocery store around September through December. Cranberries freeze very well. When you see them in the store, we recommend buying an extra bag and storing it in the freezer, so you can enjoy these scones anytime of year! Visit the Cranberry Marketing Committee for more information about fresh cranberries.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's easy. These scones come together very easily. We have also included step by step photos below to make the process even easier to follow.
It's a crowd pleaser. Your friends and family will love these scones!
It's perfect for entertaining and gifting. Holiday baking just wouldn't complete without a delicious homemade baked good you can enjoy holiday morning. It's what holiday traditions are made of, and this one's a keeper!

🍊 Ingredients

All-purpose flour. You can substitute self-rising flour and omit the baking powder and salt. Self-rising flour already contains baking powder and salt.
Baking powder. Double acting. This recipe uses double acting baking powder. This is the most common type and what grocery stores carry. It is activated twice during the process. The first activation occurs when liquid is added. The second activation occurs during baking.
Salt. Salt enhances the flavor of food.
Granulated sugar. For a reduced sugar version, we recommend substituting the granulated sugar with Swerve sugar substitute.
Orange zest. About 1 large or two small oranges.
Unsalted butter. Frozen and chopped or grated.
Heavy cream. Keep in the refrigerator until you are ready to add it to the recipe.
Vanilla extract.
Egg. Cold from the refrigerator.
Fresh cranberries. Frozen cranberries will work as well. When cranberries are in season, we recommend buying an extra bag to store in the freezer.

Orange Glaze (Optional)

Powdered sugar.
Orange juice. You can use the juice from the zested orange(s) used to make the scones.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a mesh strainer over a large glass bowl. — Using a mesh strainer, sift flour, salt, and baking powder into a large glass bowl.

Sugar and orange zest in a large glass bowl with dry ingredients. — Stir in orange zest and sugar.

Frozen grated butter in a glass bowl with dry ingredients. — Add frozen and chopped or grated butter.

Crumbly dry mixture in a glass bowl. — Combine with a pastry cutter, two forks, or your fingers until mixture resembles a course meal and holds together when squeezed. Make a well in the flour mixture.

Wet ingredients and cranberries in a glass bowl with crumbly dry mixture. — Pour the cream and vanilla extract into the well into the flour mixture. Add the egg and fresh cranberries.

Scone dough in a large glass bowl — Stir until just combined.

Scone dough in a round disc with eight wedges cut out. — Preheat oven to 375 F (190 C). Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc. Cut into 8 wedges, and place each wedge on a baking sheet. Place the baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.

Bake for 18 to 22 minutes or until lightly brown on top. Remove from the oven and allow to cool completely on a wire rack.

Orange Glaze

This step is optional. While scones are cooling, place powdered sugar in a small bowl and add orange juice. Stir until combined. Drizzle over cooled scones.

🥣 Equipment

Liquid measuring cup. Use a liquid measuring cup to measure the heavy cream. A dry measuring cup will not provide accurate results.
Dry measuring cups. Use dry measuring cups to measure the dry ingredients, like the flour and sugar. To properly measure the flour, spoon it into the measuring cup and sweep the excess off with the back of a butter knife. Scooping the flour with the measuring cup may result in an inaccurate measurement.
Measuring spoons. Measuring spoons provide more exact measurements than using a teaspoon or tablespoon.
Mesh strainer. A mesh strainer is optional. A strainer will help to aerate the flour and remove any lumps.
Citrus zester. Use a citrus zester to remove just the orange outer layer of the skin of the orange as shown in the photo below. Avoid the white pith beneath the orange outer layer. The pith is bitter.
Pastry cutter. Use a pastry cutter to blend the cold butter with the dry ingredients. You can also use the back of a couple of forks.
Large bowl. Mix all ingredients in a large bowl.
Baking sheet.
Wire cooling rack.

Orange being zested with a citrus zester. — Use a citrus zester to remove just the outer orange layer of the orange. Avoid the white pith.

ℹ️ Substitutions

Gluten Free - If you are on a gluten free diet, you can substitute your favorite gluten free flour blend for the all-purpose flour in this recipe. We use and recommend Bob's Red Mill 1 to 1 Baking Flour.
Reduced Sugar - For a reduced sugar version, we recommend substituting the granulated sugar with Swerve sugar substitute.

Short stack of orange cranberry scones on a light grey plate.

🌡️ Storage

These scones freeze well. We recommend freezing any leftovers right away to retain their freshness. They will keep in the freezer for 2 to 3 months.

💭 Top Tips

As we mentioned in our recipe for lime scones, the colder the cream and butter, the better. We recommend freezing the butter before grating or chopping it.
Keep heavy cream and egg in the refrigerator until you are ready to add them to the recipe. They must be very cold as well.
Chill the raw scone dough wedges in the refrigerator for at least 15 minutes before you bake them.
Use a pastry cutter or two forks to blend the butter with the dry ingredients, rather than your hands. The heat from your hands will warm and soften the butter, leading to less desirable results.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Print Recipe

5 from 1 vote

Cranberry Orange Scones

These cranberry orange scones are simply irresistible. They use fresh cranberries that create a tangy burst of flavor when you bite into them. They are moist, tender, and make the perfect breakfast or brunch treat. You can serve them with or without the orange glaze. We show you how to make them step by step!

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Brunch

Cuisine: American, English

Diet: Vegetarian

Keyword: easy, holiday, make-ahead, quick, vegetarian

Servings: scones

Calories: 332kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Scones

2 cups all-purpose flour
1 tablespoon baking powder Double acting
½ teaspoon salt
⅓ cup granulated sugar
2 tablespoons orange zest About 1 large or two small oranges.
½ cup unsalted butter Frozen and chopped or grated.
½ cup heavy cream
1 teaspoon vanilla extract
1 large egg
1 cup fresh cranberries

Orange Glaze

¼ cup powdered sugar
1 tablespoon orange juice You can use the juice from the zested orange(s) used to make the scones.

US Customary - Metric

Instructions

Scones

Using a mesh strainer, sift flour, salt, and baking powder into a large glass bowl.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
Stir in orange zest and sugar.
⅓ cup granulated sugar, 2 tablespoons orange zest
Add frozen and chopped or grated butter. Combine with a pastry cutter, two forks, or your fingers until mixture resembles a course meal and holds together when squeezed. Make a well in the flour mixture.
½ cup unsalted butter
Pour the cream and vanilla extract into the well into the flour mixture. Add the egg and fresh cranberries. Stir until just combined.
½ cup heavy cream, 1 teaspoon vanilla extract, 1 large egg, 1 cup fresh cranberries
Preheat oven to 375 F (190 C). Drop dough onto a lightly floured surface and knead until dough is combined and slightly sticky. Roll the dough into a ball and shape into an 8-inch diameter disc. Cut into 8 wedges, and place each wedge on a baking sheet. Place the baking sheet in the refrigerator and allow dough to chill for 15 minutes before baking.
Bake for 18 to 22 minutes or until lightly brown on top. Remove from the oven and allow to cool completely on a wire rack.

Orange Glaze

While scones are cooling, place powdered sugar in a small bowl and add orange juice. Stir until combined. Drizzle over cooled scones.
¼ cup powdered sugar, 1 tablespoon orange juice

Notes

We recommend freezing the butter before grating or chopping it.

Keep heavy cream and egg in the refrigerator until you are ready to add them to the recipe. They must be very cold as well.

Chill the raw scone dough wedges in the refrigerator for at least 15 minutes before you bake them.

Use a pastry cutter or two forks to blend the butter with the dry ingredients, rather than your hands. The heat from your hands will warm and soften the butter, leading to less desirable results.

Nutrition

Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Carrot Cucumber Salad

Dec 10, 2022 · 2 Comments

Do you enjoy a crunchy salad with a tangy creamy base? If so, we've got you covered with this carrot cucumber salad! This salad features plain Greek yogurt, fresh lemon, fresh dill, Dijon mustard, and garlic. Like this simple tomato salad, it's refreshing and super easy to make!

To prepare the carrots and cucumber, you can either spiralize them for a beautiful presentation or grate the carrots using a box grater or food processor and chop the cucumber. Either way, it's a beautiful, colorful salad!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's healthy. This salad comes in at less than 100 calories per serving and is relatively low in fat and carbs. It's also loaded with Vitamin A and fiber.
It's quick. This recipe comes together in 15 minutes or less!
It's easy. This recipe is so easy to make. To make this salad, it's just a matter of combining the dressing ingredients in a small bowl. We spiralized the carrots and cucumber for a nice presentation, but you could hand grate or buy pre-shredded carrots and chop the cucumber.
It's simple. You need just a handful of readily available ingredients to make this salad.

🥕 Ingredients

Carrots. This salad uses raw carrots. You can prepare the carrots by spiralizing them, hand grating them, or grating them in the food processor. You can also buy pre-grated carrots.
Cucumber. Peeled. To remove excess moisture from the spiralized cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. There is no need to do this step if you are using chopped cucumber.
Plain Greek yogurt. You can use either full fat or low fat. For a dairy free option, you can use dairy free yogurt.
Large lemon. Zested and juiced. The lemon adds a nice tang to this salad. If you want it to be less tangy, you can substitute a small lemon.
Fresh dill. Chopped. Fresh dill pairs very well with the carrots and cucumber. We recommend using fresh dill, rather than dried, in this salad.
Dijon mustard. You can substitute yellow mustard. Yellow mustard is sweeter and more mild than Dijon.
Minced garlic.
Kosher salt. You can substitute a lesser amount of table salt.
Ground pepper. Freshly ground is best.

See recipe card for quantities.

📝 Instructions

Carrot and cucumber spirals in a white ceramic mixing bowl. — Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. Alternatively, you can hand grate the carrots and thinly slice the cucumber. Add the carrots and cucumber to a large bowl.

Dressing ingredients in a small white ceramic bowl. — In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.

Finished salad in a white ceramic serving bowl. — Add dressing to carrots and cucumber. Toss to combine.

🥄 Equipment

Dry measuring cups. Measure the yogurt in a dry measuring cup.
Measuring spoons.
Spiralizer. This is optional. We used the spiralizer that attaches to our KitchenAid mixer to prepare our salad. We love the way the carrot and cucumber curls look! Use a food processor or box grater if you prefer to grate the carrots and chop the cucumber instead.
Food processor. Used to grate the carrots if you choose to grate them instead. You can also buy pre shredded carrots and chop the cucumber, if you prefer.
Box grater. Used to grate the carrots.
Medium bowl. Used to toss the salad.
Small bowl. Used to mix the dressing.

ℹ️ Substitutions

For a dairy-free version, you can substitute a dairy free yogurt.

Overhead view of two bowls of carrot cucumber salad.

🌡️ Storage

Once it's dressed, this salad has a short shelf life in your fridge. It will keep in an airtight container in your fridge for a day or two. However, it's best consumed right away.

You can prepare the carrots ahead of time, but we recommend waiting until the last minute to prepare the cucumber. The dressing should also be made fresh at the time you plan on serving the salad.

This salad does not stand up well to freezing.

🍽️ Serving Suggestions

If you are wondering what to serve with this salad, we suggest the following:

📖 Recipe

Carrot cucumber salad in a green bowl with two gold forks.

Print Recipe

5 from 1 vote

Carrot Cucumber Salad

This creamy carrot cucumber salad is crunchy, tangy, and flavorful. The creamy dressing is made with Greek yogurt, dill, lemons, garlic, and Dijon mustard. It's the perfect side dish for brunch or lunch!

Prep Time15

Total Time15

Course: Brunch, Dinner, Lunch

Cuisine: American

Keyword: easy, healthy, quick, simple

Servings: servings

Calories: 90kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

2 pounds carrots
1 large cucumber Peeled.
1 cup Greek yogurt Plain.
1 large lemon Zested and juiced. This would be about 1 tablespoon zest and 3 tablespoons juice.
2 tablespoons fresh dill Chopped.
1 tablespoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon kosher salt Or ⅛ teaspoon table salt.
⅛ teaspoon ground pepper

US Customary - Metric

Instructions

Spiralize the carrots and cucumber. To remove excess moisture from the cucumber, add it to a double layer of paper towels and squeeze the excess liquid out. Alternatively, you can hand grate the carrots and chop the cucumber. Add the carrots and cucumber to a large bowl.
2 pounds carrots, 1 large cucumber
In a small bowl, combine the Greek yogurt, dill, Dijon mustard, garlic, salt, pepper, lemon zest, and juice.
1 cup Greek yogurt, 1 large lemon, 2 tablespoons fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ⅛ teaspoon ground pepper
Add dressing to carrots and cucumber. Toss to combine.

Nutrition

Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.

See more guidelines at USDA.gov.

Blueberry English Muffins

Dec 3, 2022 · 2 Comments

Blueberries are a popular breakfast ingredient. So far, we've featured them in pastries, pancakes, donuts, muffins, granola, and syrup. We're not stopping there though. Today, we are sharing a wonderful blueberry English muffin recipe.

Many people buy their English muffins, but did you know they are actually easy to make from scratch? We love that making them from scratch allows us to add whatever mix-ins and flavors we love, like fresh blueberries!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

They're simple. It takes just a few simple ingredients to make these homemade blueberry English muffins. They do not require any trips to specialty grocery stores!
They're make ahead friendly. These muffins freeze well. You can make them this weekend and enjoy them whenever you like!
They're crowd pleasers. If you've been asked to bring some baked goods to a brunch party or breakfast gathering, why not bring something unexpected like these homemade blueberry English muffins?

🧾 Ingredients

Whole milk. Heated to about 110 F (43 C).
Unsalted butter. Melted.
Honey. This recipe uses honey as a sweetener. You can substitute maple or agave syrup. It will change the flavor slightly. For a sugar-free version, you can substitute this sugar free honey.
Salt. Salt enhances the flavor of food. This ingredient is very important for flavor.
Bread flour. Bread flour has a higher protein content than all-purpose flour. This means that it will better expand and trap the carbon dioxide bubbles released by the yeast during the fermentation process. You can substitute all-purpose flour, but you will get a better result from bread flour.
Instant yeast. We tested this recipe using instant yeast and recommend that you stick with this and do not substitute active dry yeast.
Fresh blueberries. Frozen blueberries will work also. Be sure to add them frozen. Do not thaw them first.
Cornmeal.

See recipe card for quantities.

📝 Instructions

Blueberry English muffin ingredients in a glass bowl. — Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.
Beat the dough using the flat beater paddle (**not** the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)

Blueberry English muffin dough in a glass bowl. — Gently stir in the fresh blueberries.

Dough covered with a light grey cloth napkin. — Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel.

Risen dough in a glass bowl. — Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.
Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.

Dough balls on a baking sheet. — Sprinkle a large baking sheet with cornmeal, and lay the dough balls on top. Sprinkle the tops with more cornmeal.
Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.

English muffins cooking on a griddle. — When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.
Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.

Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired).

🥄 Equipment

Liquid measuring cups.
Dry measuring cups.
Measuring spoons.
Stand mixer. We used a stand mixer to make our blueberry English muffins. However, if you don't have a stand mixer, you can just as easily use a large mixing bowl and large spoon.
Large bowl. If you don't have a stand mixer, you can use a large bowl instead.
Griddle. We used this electric griddle for our muffins. If you don't have one, a large flat-bottomed skillet will work as well.
Large skillet. If you don't have a griddle, you can use a large skillet instead.
Baking sheet. Used to lay out the unbaked blueberry English muffins.
Wide, non-stick spatula.

Stack of blueberry English muffins on a wooden cutting board.

🌡️ Storage

These muffins will keep in an airtight container in the pantry for a few days. However, we recommend freezing any leftovers right away. To freeze, place them in a freezer bag and store them in the freezer. They will keep for up to 3 months. To reheat, thaw them in the microwave, then toast them in a toaster.

💭 Top tips

This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.

❓ FAQ

What goes with blueberry English muffins?

You can serve blueberry English muffins with softened butter and jam. However, since the blueberries act as a baked-in jam, the jam may not be necessary. They also make a great side dish with your favorite breakfast meat and eggs.

How do you toast English muffins?

The best way to enjoy these English muffins is to use a fork to deeply puncture the perimeter all the way around and use the fork to split the muffin open. This will help retain those beautiful nooks and crannies that English muffins are known for. Toast the slices in a toaster or on a baking sheet in the oven at 350 F (177 C).

Do you cut English muffins in half before toasting?

We recommend splitting them in half with a fork to retain the nooks and crannies. Then toast each slice in the toaster or oven.

📖 Recipe

Print Recipe

5 from 1 vote

Blueberry English Muffins

These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!

Prep Time15

Cook Time1

Resting Time15

Total Time16 15

Course: Breakfast, Brunch

Cuisine: American

Keyword: make-ahead

Servings: muffins

Calories: 174kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

2 cups whole milk Heated to about 110 F (43 C).
4 tablespoons unsalted butter Melted.
2 tablespoons honey
1½ teaspoons salt
4 cups bread flour
2 teaspoons instant yeast
1 cup fresh blueberries
cornmeal

US Customary - Metric

Instructions

Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.
2 cups whole milk, 4 tablespoons unsalted butter, 2 tablespoons honey, 1½ teaspoons salt, 4 cups bread flour, 2 teaspoons instant yeast
Beat the dough using the flat beater paddle (not the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)
Gently stir in the fresh blueberries.
1 cup fresh blueberries
Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel. Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.
Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.
cornmeal
Sprinkle a large baking sheet with cornmeal, and lay the dough balls on top. Sprinkle the tops with more cornmeal.
Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.
When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.
Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.
Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired)

Notes

This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.

Nutrition

Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Chocolate Protein Pancakes

Nov 9, 2022 · Leave a Comment

These delicious chocolate protein pancakes will give your body a healthy dose of protein without adding protein powder and extra fat. How is that accomplished? They are made with oat flour, Greek yogurt, whole milk, and eggs. I'm not complaining, but sometimes when I eat pancakes I'm hungry again in an hour or two. These pancakes definitely keep me feeling full longer. Granted, they won't take the place of a hearty omelette or frittata, but when you're craving something sweet, these are perfect!

Serve these with this irresistible (and super easy) homemade chocolate pancake syrup, and you'll be the hero (or heroine) at your breakfast or brunch table!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's high protein. The oat flour, yogurt, eggs, and whole milk give these pancakes an extra dose of protein that will keep you satisfied longer.
It's easy. With only 6 steps to follow, you can successfully make these pancakes, even if you've never made pancakes before.
It's quick. You can have these pancakes on the table in 30 minutes or less!

🍫 Ingredients

Whole milk. You can substitute buttermilk in a 1 to 1 ratio and omit the lemon juice.
Lemon juice. Skip the lemon juice if substituting buttermilk.
Rolled oats. Be sure to use rolled oats, and not quick cooking or steel cut oats.
Unsweetened cocoa powder. We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
Baking powder. Double acting.
Salt. Salt enhances the flavor of these pancakes.
Granulated sugar. This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
Greek yogurt. You can use either plain or vanilla.
Large eggs. Divided. Separate the yolks from the whites. Dividing the eggs helps these pancakes to fluff up.
Vanilla extract. Adds flavor.
Unsalted butter. Melted and cooled. Butter adds flavor and promotes tender pancakes.

See recipe card for quantities.

📝 Instructions

Add lemon juice to the milk. Stir to combine. Set aside. You can substitute buttermilk for the milk used in this recipe, if you'd like. If you're substituting buttermilk, you can skip the lemon juice and use buttermilk instead in a 1 to 1 ratio.

Rolled oats in a food processor. — Add rolled oats to a blender or food processor.

Oat flour in a food processor. — Blend or process until oats are ground into a flour. Add to a large bowl.

Oat flour in a small black bowl with a spoon. — The oat flour should have about the same texture as whole wheat flour. For more detailed information about how to make oat flour from rolled oats, see our cinnamon oatmeal pancakes post.

Dry ingredients in a glass bowl. — Whisk in cocoa powder, baking powder, and salt. Set aside.

Wet ingredients and granulated sugar in a blender. — Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.

Chocolate protein pancake batter in a large glass bowl. — Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain.

Chocolate protein pancake batter with egg whites in a large glass bowl. — Stir in egg whites until incorporated. Set aside to rest at least five minutes.

Three chocolate protein pancakes on a griddle. — In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.

🥣 Equipment

Dry measuring cups.
Liquid measuring cups.
Measuring spoons.
Blender. We love to use our blender to mix the wet ingredients for the convenience of it. You can always use a medium bowl and an electric mixer or whisk instead though.
Large bowl. Add your dry ingredients to this bowl because eventually everything will end up here!
Medium bowl. To mix the wet ingredients and sugar. Use this instead of a blender, if you so choose.
Electric mixer. Also use this instead of a blender, if you so choose.
Griddle. We use an electric griddle for our pancakes. You can use your stove and a large flat skillet instead. You may need to adjust the temperature and/or cooking time depending on whether or not you have a gas or electric stove.
Large skillet. If you don't have a griddle, use this to cook your pancakes.
Wide non-stick spatula. A wide spatula is best.
Small ladle.

ℹ️ Substitutions

Sugar free - If you are concerned about too much sugar, or are on a sugar free diet, we suggest substituting Swerve sugar replacement in a 1 to 1 ratio.
Low fat - You can substitute low fat or skim milk and low fat Greek yogurt. We do recommend keeping the butter though.

Chocolate pancake syrup in a small glass pitcher. — This chocolate pancake syrup is the perfect complement for these pancakes. Top them with chopped pecans as well!

Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!

🌡️ Storage

Any leftover pancakes will stay freshest if you freeze them right away. To freeze, lay a piece of wax paper on a baking sheet and place the leftover pancakes on top. Place them in the freezer until frozen, then store them in a freezer bag. They will keep in your freezer for up to 6 months. Reheat from frozen in the microwave or toaster.

💭 Top Tips

Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don't want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.

📖 Recipe

Print Recipe

5 from 1 vote

Chocolate Protein Pancakes

These delicious chocolate protein pancakes are made with oat flour and contain Greek yogurt, whole milk, and eggs for extra protein. They certainly don't skimp on rich, chocolate flavor. For double the chocolate pleasure, add chocolate chips, and top with our homemade chocolate pancake syrup!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, quick, sweet

Servings: servings

Calories: 308kcal

Equipment

Ingredients

¾ cup whole milk
2 teaspoons lemon juice
1½ cup rolled oats Be sure to use rolled oats and not quick cooking or steel cut oats.
¼ cup unsweetened cocoa powder We highly recommend Dutch processed cocoa powder. The Dutch process removes some of the bitterness inherent in cocoa powder.
3 teaspoons baking powder Double acting.
¼ teaspoon salt
⅓ cup granulated sugar This might seem like a bit much, but it helps to cut down on some of the bitterness of the cocoa. If you are concerned about too much sugar, we suggest substituting Swerve sugar replacement in 1 to 1 ratio.
1 cup Greek yogurt You can use either plain or vanilla.
2 large eggs Divided. Separate the yolks from the whites.
1 teaspoon vanilla extract
2 teaspoons unsalted butter Melted and cooled.

US Customary - Metric

Instructions

Add lemon juice to milk. Stir to combine. Set aside.
¾ cup whole milk, 2 teaspoons lemon juice
Add rolled oats to a blender or food processor. Blend or process until oats are ground into a flour. Add to a large bowl.
1½ cup rolled oats
Whisk in cocoa powder, baking powder, and salt. Set aside.
¼ cup unsweetened cocoa powder, 3 teaspoons baking powder, ¼ teaspoon salt
Add milk, yogurt, egg yolks, sugar, vanilla extract, and butter to a blender or medium bowl. Blend or mix with an electric mixer on low speed until frothy.
⅓ cup granulated sugar, 1 cup Greek yogurt, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons unsalted butter
Pour wet ingredients into dry ingredients and stir until no dry ingredient streaks remain. Stir in egg whites until incorporated. Set aside to rest at least five minutes.
2 large eggs
In the meantime, heat a griddle or large skillet to medium heat. Melt some butter over the hot surface and add about ¼ cup of batter to the surface. Repeat until there is no more room on the cooking surface. Cook pancakes until bubbles form and pop on the surface, about 4-5 minutes. Then flip and cook about 4 minutes longer. Remove pancakes to a plate or baking sheet. Repeat this step until the batter is gone.

Notes

Be sure to separate the eggs and thoroughly stir the whites in at the end. Because of the density of the oat flour, these pancakes don't want to fluff up as nicely as pancakes made with regular all-purpose flour. After many tries, I discovered that separating the eggs helps to solve this problem.
Before cooking, allow the batter to rest for at least 5 minutes to give the baking powder plenty of time to activate.

Nutrition

Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Chocolate Pancake Syrup

Nov 7, 2022 · Leave a Comment

Are you thinking about making homemade chocolate pancake syrup? If you're a person who loves variety for breakfast, then you may want to try your hand at making your own homemade pancake syrups. While maple syrup is always great, there is something special about trying something a little different that pairs perfectly with whatever pancake or waffle is sitting on your plate that morning.

This syrup would work well with these banana chocolate chip pancakes, chocolate chip waffles, chocolate protein pancakes, or this deep fried French toast.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's easy. This is one of the easiest recipes you'll ever make.
It's quick. Eight minutes or less is all it takes to have this syrup done and on the table.
It's simple. It uses only five simple ingredients.
It's a crowd pleaser. Entertaining for brunch? Your guests will love this!

🍫 Ingredients

Brown sugar. Light or dark is fine. Dark will give your syrup a richer flavor. For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
Cocoa powder. Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
Vanilla extract.
Water.
Salted butter. Used to thicken the syrup and add flavor. If using unsalted butter, add ¼ teaspoon of salt to this recipe. For a dairy free version, substitute 3 tablespoons flour for the butter and stir it in at the beginning with all other ingredients.

See recipe card for quantities.

📝 Instructions

Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.

Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.

Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.

🥄 Equipment

ℹ️ Substitutions

Sugar Free - For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
Dairy Free - Butter is used as a thickener. You can instead use 3 tablespoons of flour to thicken the syrup. Stir it in at the beginning with all of the other ingredients. Don't wait until the end.

🌡️ Storage

Store any unused syrup in a lidded mason jar in your fridge. It will keep in the fridge for 2 to 3 weeks. To reheat, remove the lid and heat in the microwave on high for 40 seconds to 1 minute. If it's not heated through, stir it with a spoon and continue heating at 30 second intervals. You can also spoon the syrup into a saucepan, and reheat over medium heat, stirring often, until heated through.

💭 Top tip

While cooking this syrup, be sure to stir it often. Also, keep an eye on it because sugar can burn very quickly!

Serve it with these!

More homemade syrups to make!

📖 Recipe

Print Recipe

5 from 1 vote

Chocolate Pancake Syrup

This chocolate pancake syrup is rich, decadent, and pairs perfectly with your favorite pancakes, waffles, crepes, or French toast. You can easily make it on your stovetop in just a few minutes. It also makes a great dessert topping!

Prep Time5

Cook Time3

Total Time8

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: easy, quick, simple, sweet

Servings: servings

Calories: 97kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 cup brown sugar Light or dark is fine. Dark will give your syrup a richer flavor.
¼ cup cocoa powder Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
1 teaspoon vanilla extract
⅓ cup water
2 tablespoons salted butter If using unsalted butter, add ¼ teaspoon of salt to this recipe.

US Customary - Metric

Instructions

Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.
1 cup brown sugar, ¼ cup cocoa powder, 1 teaspoon vanilla extract, ⅓ cup water
Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.
Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.
2 tablespoons salted butter

Nutrition

Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Italian Quiche

Oct 24, 2022 · Leave a Comment

I've said it before, and it's still true. Quiche is a versatile dish that can be appropriately served for breakfast, brunch, lunch, or dinner. I love this Italian quiche, most particularly, because it reminds me of my favorite food - pizza! I've been a huge pizza fan since I was a kid. I could easily eat cold pizza for breakfast, but this beautiful quiche definitely steps it up a notch.

If you love to serve quiche for breakfast or brunch, we have several delicious options to try, like quiche Florentine, quiche Provencale, and this lovely leek and mushroom quiche. While it's not a quiche in the truest sense of the word, this ham and cheese frittata is very tasty as well!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's easy. This quiche is made easy with refrigerated pastry dough. However, if you want to make your own crust, check out our recipe for leek and mushroom quiche where we show you how to make the crust from scratch.
It's high protein, which means that it will keep you satisfied longer and help build muscle.
It's a crowd pleaser. You may catch your guests by surprise when you serve this quiche since it tastes so much like pizza. 🙂

🧾 Ingredients

Butter. This is used for sauteing the shallot or onion.
Medium shallot. Diced. You can substitute ½ of a white or yellow onion. We like using a shallot for its smaller size.
Garlic. Minced.
Eggs.
Heavy cream. For a lighter version, you can substitute whole, 2%, or 1% milk. I don't recommend nut milk for this recipe because the high water content could make the crust soggy.
Mini pepperoni. You can also use regular pepperoni and chop it up.
Large green bell pepper. Chopped.
Salt.
Black pepper.
Dried Italian seasoning. If you don't have access to Italian seasoning, you can substitute ½ teaspoon each of dried basil, oregano, rosemary, thyme, and marjoram.
Mozzarella. Grated.
Parmesan. Grated.
Unbaked pie crust. Refrigerated.
Large tomato. Sliced and halved.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Butter melting in a metal skillet. — Heat butter in a skillet over medium heat.

Chopped shallot cooking in a stainless steel skillet, — Add shallot and cook, stirring often, until lightly browned, about 3-4 minutes.
Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.

Italian quiche filling a white ceramic bowl. — In a large bowl, whisk together the eggs, cream, pepperoni, bell pepper, salt, and Italian seasoning. Stir in the mozzarella, Parmesan, and shallot mixture.

Unbaked quiche crust in a white ceramic quiche dish. — To prepare the crust, follow the directions on the package for the crust you are using. We used a refrigerated crust brought it to room temperature, unrolled it, and placed it in a quiche dish. No need to pre-bake. We did fold the edges down inside of the quiche dish to make a sturdier, and nicer looking, side.

Unbaked Italian quiche topped with sliced tomatoes in a white quiche dish. — Pour the filling mixture into the unbaked pie shell and top with tomato slices.

Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.

Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.

Slice of Italian quiche on a white plate with parsley and mini pepperoni.

🥣 Equipment

ℹ️ Make Ahead

If you want to make this quiche ahead, I recommend baking it fully as instructed. Allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it's firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. The quiche should keep in your freezer for up to a month. Reheat from frozen in a preheated oven (350 F (177 C)) for about 25-30 minutes.

🌡️ Storage

This quiche is best eaten at the time it is baked and served. If you do have leftovers, I recommend following the instructions provided above for making this quiche ahead. Wrap leftover quiche a couple of times in freezer wrap, then aluminum foil. It should keep well in the freezer for up to a month. Reheat from frozen (no need to thaw first) in a preheated oven (350 F (177 C)) for 20 to 25 minutes or until heated through. Reheating time will depend on how much of the quiche you have left. Adjust time as needed.

💡 Top tips

Place the quiche dish on a baking sheet before filling it with the filling. Having it on a baking sheet will make it easier to move it in and out of the oven. The baking sheet will also catch any spills and runover, preventing your oven from getting soiled.

If the crust is getting too brown while baking, wrap just the crust in foil while the filling finishes baking.

📖 Recipe

Print Recipe

5 from 1 vote

Italian Quiche

This beautiful and delicious Italian quiche has all of the makings of a popular pizza. Mozzarella, Parmesan, pepperoni minis, bell pepper, minced garlic, and Italian seasonings come together to make a tasty bite that you won't want to stop eating.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Italian

Keyword: easy

Servings: slices

Calories: 459kcal

Equipment

Ingredients

1 tablespoon butter
1 medium shallot Diced.
1 teaspoon garlic
6 large eggs
½ cup heavy cream
1 cup mini pepperoni You can also use regular pepperoni and chop it up.
1 large green bell pepper Chopped.
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried Italian seasoning
1½ cup mozzarella Grated.
¾ cup Parmesan Grated.
1 Unbaked pie crust Refrigerated.
½ large tomato Sliced and halved.

US Customary - Metric

Instructions

Preheat oven to 350 F (177 C).
Heat butter in a skillet over medium heat. Add shallot and cook, stirring often, until lightly browned, about 3-4 minutes.
1 tablespoon butter, 1 medium shallot
Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.
1 teaspoon garlic
In a large bowl, whisk together the eggs, cream, pepperoni, bell pepper, salt, and Italian seasoning. Stir in the mozzarella, Parmesan, and shallot mixture.
6 large eggs, ½ cup heavy cream, 1 cup mini pepperoni, 1 large green bell pepper, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons dried Italian seasoning, 1½ cup mozzarella, ¾ cup Parmesan
To prepare the crust, follow the directions on the package for the crust you are using. We used a refrigerated crust brought it to room temperature, unrolled it, and placed it in a quiche dish. No need to pre-bake. We did fold the edges down inside of the quiche dish to make a sturdier, and nicer looking, side.
1 Unbaked pie crust
Pour the filling mixture into the unbaked pie shell and top with tomato slices.
½ large tomato
Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.

Nutrition

Food safety

Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Pineapple Celery Juice

Oct 14, 2022 · Leave a Comment

This refreshing pineapple celery juice will definitely leave you feeling sad when it's all gone. The good news is that this is a quick, easy, and simple recipe, so it's no trouble to make more! Granted, it is some trouble cleaning out the juicer, but this delicious juice is absolutely worth it!

Like our beet green juice and fresh peach juice, this pineapple celery juice has lots of health benefits. You can't beat pure fruits and veggies, and these fresh squeezed juices that you can prepare at home contain no preservatives and added sugar.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's quick. If you have 10 minutes, you have time to prepare this juice.
It's easy. Really, the hardest part about preparing this juice is cutting up the pineapple. We found it easier to use a serrated knife to cut the top and bottom off. Then cut the pineapple into thirds, and use the knife to cut off the skin, working your way around the pineapple. Finally, cut each round into quarters. You don't have to worry about removing the core.
It's simple. This recipe uses only four readily available ingredients.

🧾 Ingredients

1 medium pineapple. Peeled and chopped. Save yourself the trouble and don't bother removing the core. A good juice extractor can handle it.
Celery. Since this is called pineapple celery juice, as you can imagine, this recipe uses ample celery.
Mint leaves. Mint leaves add a touch of bright, fresh flavor.
Medium lemon. Be sure to peel the lemon before adding it, to avoid getting any of the bitter white pith in your juice.

See recipe card for quantities.

📝 Instructions

To make this juice, simply push all ingredients through a juice extractor into a jug, one at a time, as illustrated in the steps below.

Stir juice with a rubber spatula, then chill and serve over crushed ice. For a fancy presentation, top with fresh mint sprigs, celery greens, and lemon slices.

Large pineapple chunk being added to the chute of a juice extractor.

Celery stalks being added to the chute of a juice extractor.

Fresh mint leaves being added to the chute of a juice extractor.

Peeled lemon slices being added to the chute of a juice extractor.

🔪 Equipment

🌡️ Storage

This juice will keep in an airtight container in your fridge for up to 5 days. If it separates, simply stir it with a rubber spatula.

Close up of pineapple celery juice with a red and white straw garnished with celery greens, fresh mint, and a lemon slice in a mug jar .

📖 Recipe

Print Recipe

5 from 1 vote

Pineapple Celery Juice

This refreshing and nutritious pineapple celery juice has just what you need to start the day off with a healthy dose of vitamins and minerals. It's also a great thirst quencher on a hot day. It's a magic elixir!

Prep Time5

Total Time5

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, healthy, quick

Servings: cups

Calories: 124kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 medium pineapple Peeled and chopped. No need to remove the core.
6 stalks celery
¼ cup mint leaves Loosely packed.
1 medium lemon Peeled.

US Customary - Metric

Instructions

Push pineapple, celery, mint, and lemon through a juice extractor into a jug, alternating ingredients. Stir with a rubber spatula to blend.
1 medium pineapple, 6 stalks celery, ¼ cup mint leaves, 1 medium lemon
Chill and serve over crushed ice. Top with fresh mint sprigs, celery greens, and lemon slices.

Nutrition

Cranberry Orange Bread

Sep 22, 2022 · Leave a Comment

Let us introduce you to this amazing cranberry orange bread, just in time for holiday baking and gifting! You will love the blast of orange with just a hint of cinnamon, the tanginess of the dried cranberries, and the texture of chopped pecans. Like these orange cranberry scones, this is the perfect partner with a cup of coffee or tea in the morning.

This bread was inspired by our orange craisin muffins, but this recipe is brand new. It took a few tries to get this breakfast quick bread just right, but I think we've nailed it, and we're happy to share the final result with you!

I think sweet quick bread loaves, like this banana raisin bread, maple syrup bread, air fryer banana bread, cardamom quick bread, and chocolate chip peanut butter bread, are great make ahead recipes to have on hand for those times when you want to indulge in something sweet, but don't want to settle for a donut or store-bought pastry that's loaded preservatives.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's easy. There is very little preparation that goes into this recipe, and not a lot of clean up either!
It's simple. It uses readily-available ingredients. Nothing fancy and no trips to specialty grocery stores required!
It's a crowd pleaser. It's great to serve at a brunch party or give as a gift.
It's make ahead friendly. You can bake up a loaf, slice it, and freeze it. That way you will have a sweet breakfast delight ready to go the next week!
It's a smile generator. If you want to make someone's day, bake them a loaf of this cranberry orange bread!

🧾 Ingredients

Unsalted butter. Softened.
Large eggs.
Light brown sugar. Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
Large oranges. Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
All-purpose flour. You can substitute self-rising flour, but omit the baking powder and salt. Self-rising flour already contains baking powder and salt. However, please do include the baking soda. You can also substitute your favorite gluten free flour blend (we use and love Bob's Red Mill Gluten Free 1 to 1 Baking Flour) for a gluten free version.
Baking powder. Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
Baking soda. Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
Salt. Salt enhances the flavor of food. Please do not omit it, even though this is a sweet bread. It is a necessary ingredient!
Cinnamon.
Plain or vanilla Greek yogurt.
Vanilla extract. Adds flavor. We like to use pure vanilla extract.
Dried cranberries. You can adjust this amount as desired. The amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
Chopped pecans. Adjust amount as desired or omit altogether, if desired.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.

Butter, sugar, eggs, and orange zest in a large metal mixing bowl. — Add the butter, eggs, brown sugar, and orange zest to the bowl of a stand mixer (or a large bowl and electric hand mixer) and mix until well-combined. Set aside.

Dry ingredients in a mesh strainer on top of a white ceramic bowl. — In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

Dry mixture on top of wet mixture in a large metal mixing bowl. — Slowly add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Don't overmix.

Yogurt, vanilla, and orange juice with batter in a large metal mixing bowl. — Add the yogurt, vanilla, and reserved orange juice and mix again until incorporated.

Chopped pecans and dried cranberries on top of batter in a metal mixing bowl. — Stir in the cranberries and pecans.

Breakfast bread batter in a loaf pan. — Pour batter into prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.

Close up of a loaf of cranberry orange bread cooling on a wire rack. — Allow to cool on a wire rack.

🥣 Equipment

Measuring spoons.
Dry measuring cups.
Stand mixer. If you don't have a stand mixer. You can use a large bowl and handheld electric mixer instead.
Large bowl. This is used if you do not have a stand mixer.
Electric mixer. Used if you do not have a stand mixer.
Medium bowl. For the dry ingredients - flour, baking powder, baking soda, cinnamon, and salt.
Mesh strainer. Used to sift the dry ingredients.
Loaf pan (9 by 5 inch). We recommend a pan exactly this size for the best results. If you don't have a pan this size, use a pan you already have. This helpful article by Carolyn at The Boat Galley will assist you with adjusting the baking time when you change pan size.
Citrus zester.
Citrus juicer. We use a no-frills handheld citrus reamer/juicer. It's simple, inexpensive and does a great job of getting every last drop of juice out of the oranges.

ℹ️ Substitutions

Gluten free - Substitute your favorite gluten free flour blend for the all-purpose flour. We use we use Bob's Red Mill Gluten Free 1 to 1 Baking Flour in our gluten free recipes, like these addictive gluten free apple cider donuts. However, you do not have to purchase a ready-made blend. You can make your own blend at home. The Gluten-Free Palate has a homemade gluten-free flour blend that you may want to try!
Sugar Free - Substitute Swerve sugar substitute for the brown sugar in this recipe. We've used this sugar substitute in many things and have found that we can't taste the difference.
Nut Free - Omit the pecans for a nut-free version.

Close up of a slice of cranberry orange bread with sliced oranges and a loaf of sweet bread.

💡 Variations

Cherry Orange Bread - Substitute dried cherries for the cranberries.
Blueberry Lemon Bread - Substitute dried blueberries for the cranberries and three lemons for the oranges.

🌡️ Storage

We recommend freezing any leftovers right away. To freeze, slice the bread into ½ inch slices. Assemble the slices back into loaf form. Wrap the loaf with plastic wrap, then aluminum foil. Place the wrapped loaf into a freezer bag labeled with the date. It will keep for up to six months.

To reheat, place individual slices on a microwave-safe plate and heat in the microwave at 50% power for 30 seconds to 1 minute until heated as desired.

🤔 Top tips

Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
Also be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
Bake the loaf in the recommended pan size. If using a larger or smaller pan, or muffin pan, you will need to adjust the baking time. Check out this great article by The Boat Galley for assistance with adjusting the baking time when you change pan size.

See more baked goods recipes →

📖 Recipe

Close up of a slice of sweet breakfast bread with sliced oranges and a sweet bread loaf.

Print Recipe

5 from 1 vote

Cranberry Orange Bread

This addictive sweet cranberry orange bread combines cinnamon, orange, and cranberry for a tasty breakfast (or anytime) treat that is perfect for holiday baking and gifting. It's a moist loaf that provides the satisfying tartness of oranges and cranberries, along with the texture of pecans, in every bite.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, freezable, gift, holiday, sweet

Servings: slices

Calories: 404kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

½ cup unsalted butter Softened.
2 large eggs
1 cup light brown sugar Packed. To measure, scoop the brown sugar into a dry measuring cup and press it down with the back of a spoon. Repeat as necessary until the cup is filled to the top with packed sugar.
2 large oranges Zested and juiced. Use a citrus zester to zest both oranges. Then juice them, reserving the juice.
2¼ cups all-purpose flour
2 teaspoons baking powder Tip: Be sure to use baking powder that has not expired. If your baking powder is more than a year old, toss it and buy a new canister.
½ teaspoon baking soda Be sure to use fresh baking soda. If your baking soda is more than a month old, replace it with a fresh box.
½ teaspoon salt
2 teaspoons cinnamon
1 cup plain or vanilla Greek yogurt
1 teaspoon vanilla extract
1 cup dried cranberries You can adjust this amount as desired. This amount as written provides an abundance of cranberries in each bite, which we love. If you prefer fewer, adjust the amount down to ¾ or ½ cup.
½ cup chopped pecans Adjust amount as desired or omit altogether, if desired.

Instructions

Preheat oven to 350 F (177 C). Grease and flour one 5 by 9 inch loaf pan. Set aside.
Add the butter, eggs, brown sugar, and orange zest to the bowl of a stand mixer (or a large bowl and electric hand mixer) and mix until well-combined. Set aside.
½ cup unsalted butter, 2 large eggs, 1 cup light brown sugar, 2 large oranges
In a separate medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon
Slowly add the dry ingredients to the wet ingredients and mix on medium speed until just combined. Don't overmix.
Add the yogurt, vanilla, and reserved orange juice and mix again until incorporated.
1 cup plain or vanilla Greek yogurt, 1 teaspoon vanilla extract, 2 large oranges
Stir in the cranberries and pecans.
1 cup dried cranberries, ½ cup chopped pecans
Pour batter into prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the middle of the loaf comes out clean.
Allow to cool on a wire rack.

Nutrition

Chocolate Chip Waffles

Sep 7, 2022 · Leave a Comment

These delicious chocolate chip waffles are great anytime of year. Adding the chocolate chips can turn run-of-the-mill waffles into something special.

The base of these waffles comes from our buttermilk Belgian waffles, and we simply added chocolate chips to the batter of that recipe. For more festive waffle options, you may want to try these funfetti (birthday cake) waffles or these mini waffles!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's quick. These waffles come together in no time!
It's easy. You don't need any special skills, and it doesn't require any fancy techniques to make these waffles.
It's a crowd pleaser. Make these for brunch, and you will be rewarded with many smiling faces!
It's make ahead friendly. You can make a batch (or two!) this weekend and freeze them to enjoy all week!

🧾 Ingredients

All-purpose flour. You can substitute gluten-free flour, like Bob's Red Mill Gluten Free 1-to-1 Baking Flour, or self-rising flour. If substituting self-rising flour, omit the baking powder and salt. Self-rising flour already contains baking powder and salt.
Granulated sugar. For a sugar-free option, substitute Swerve granulated sugar substitute.
Baking powder. Baking powder is a leavening agent. This ingredient is used to make the waffles rise in the waffle maker. Be sure to use fresh baking powder.
Baking soda. Baking soda is a leavening agent that works with the buttermilk to help the waffles to rise.
Salt. Enhances flavor.
Ground nutmeg. Adds flavor.
Ground cardamom. Adds flavor.
Buttermilk. Buttermilk is added to give these waffles and tender and fluffy texture. If you don't have buttermilk, you can use regular milk and add 1 tablespoon of white vinegar or lemon juice per cup of milk. Since this recipe calls for two cups of buttermilk, you would add 2 tablespoons of vinegar or lemon juice.
Large eggs.
Butter. Melted and cooled.
Vanilla extract. Adds flavor.
Chocolate chips. We used mini chocolate chips in our waffles, but you can use regular chocolate chips instead. Either semi-sweet or milk chocolate will work as well.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a large glass bowl with a silicone whisk. — In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.

Wet ingredients in a large glass bowl with a silicone whisk — In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.

Dry and wet ingredients in a large glass bowl with a silicone spatula. — Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.

Chocolate chips in waffle batter in a large glass bowl with a rubber spatula. — Stir in chocolate chips.

Waffle batter being scooped onto waffle iron. — Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
Repeat this step until batter is gone.

🥣 Equipment

ℹ️ Substitutions

Gluten Free - Substitute a gluten free flour blend for the flour. We recommend Bob's Red Mill Gluten Free 1-to-1 1:1 Baking Flour.
Self Rising Flour - Substitute self-rising flour for the all-purpose flour. Omit the baking powder and salt.
Sugar free - Substitute Swerve granulated sugar substitute.
Eggless - For an egg-free version, substitute ½ cup of Greek yogurt for the eggs.

Stack of chocolate chip waffles topped with whipped cream, chocolate chips, and maple syrup with a bite taken out

🌡️ Storage

Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.

💭 Top tips

Use fresh ingredients for the best results. Baking powder and/or baking soda that are old (more than a year for baking powder and more than a month for baking soda) will not produce good results.
Do not over stir the batter. This can activate the gluten in the flour and lead to tough waffles.
Use a good quality waffle maker, like this one from All-Clad. A good quality waffle maker will give your waffles a crispy exterior while maintaining a light and fluffy interior.

See more waffle recipes →

📖 Recipe

Stack of chocolate chip waffles topped with whipped cream, chocolate chips, and maple syrup on a white plate.

Print Recipe

5 from 1 vote

Chocolate Chip Waffles

If you love chocolate chip cookies, you will love these delicious chocolate chip waffles! These waffles are made with buttermilk so they are light and fluffy inside and crispy on the outside. This recipe is quick, easy, and make ahead friendly!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, freezable, holiday, make-ahead, quick, sweet

Servings: waffles

Calories: 436kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
2 cups buttermilk
2 large eggs
¼ cup butter melted and cooled
2 teaspoons vanilla extract
1¼ cups chocolate chips

US Customary - Metric

Instructions

In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, ½ teaspoon ground cardamom, 2 tablespoons granulated sugar
In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoons vanilla extract
Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. The batter will be thick.
Stir in chocolate chips.
1¼ cups chocolate chips
Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
Repeat this step until batter is gone.

Notes

To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.

Top tips

Use fresh ingredients for the best results. Baking powder and/or baking soda that are old (more than a year for baking powder and more than a month for baking soda) will not produce good results.
Do not over stir the batter. This can activate the gluten in the flour and lead to tough waffles.
Use a good quality waffle maker, like this one from All-Clad. A good quality waffle maker will give your waffles a crispy exterior while maintaining a light and fluffy interior.

Nutrition

Food Safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.

See more guidelines at USDA.gov.

Beet Green Juice

Aug 31, 2022 · 3 Comments

This healthy beet green juice combines the sweetness of beets and apples with the earthiness of antioxidant-rich kale for a breakfast juice you can feel good about drinking. It tastes good too!

We've been loving our Breville Cold XL Juice Extractor. We've come up with several juice recipes and couldn't wait to share some of them with you, like this fresh peach juice made with peaches and mangoes. This one also includes a delicious dessert you can make with the pulp! We think you will also love this pineapple celery juice. If you don't have a juicer, you can make it in a blender, then strain out the pulp with a fine mesh strainer.

This beet green juice turned out even better than expected, so we are happy to share it with you. Look for many more breakfast and brunch juice recipes to come!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's quick! This juice takes minutes to make in a juice extractor. No peeling involved!
It's simple. Three readily-available ingredients are all it takes to make this scrumptious juice!
It's healthy. You can go wrong with fresh fruits and vegetables to get your day off to a great start!
It's easy. As we mentioned above, this juice does not involve any peeling. Simply cut the apples and beets into quarters, remove the seeds from the apples, and add them to your juice extractor.
It's make ahead friendly. This recipe yields a large amount. My husband and I had a full week of delicious juice enjoyment. 🙂

🥬 Ingredients

Large fresh beets. Trimmed and cut into wedges.
Medium apples. Sweet varieties like red delicious, Fuji, or gala are best. Cored and cut into wedges. Peeling is not necessary.
Kale. Washed.
Honey. To taste. Optional.

See recipe card for quantities.

📝 Instructions

Beet wedge being added to the chute of a juice extractor. — Push beets

Apple wedge being added to the chute of a juice extractor. — Apples

Kale being added to the chute of a juice extractor. — And kale through a juice extractor into a medium jug, alternating between ingredients. Add honey as desired. If you don't have a juice extractor, you can use a high speed blender instead.

Chill and serve topped over crushed ice, if desired. Garnish with a sprig of kale.

🔪 Equipment

Chef's knife.
Juice extractor. We use and love the Breville Juice Fountain Cold XL Juicer.
If you don't have a juice extractor, you can make this juice in a high speed blender, like this Vitamix E310 Explorian Blender, and then strain out the pulp by pouring the mixture through a fine mesh strainer. Discard the pulp or use it to make a juice pulp quick bread.

💡 Substitutions

Spinach - Instead of kale, you can use spinach for an equally healthy beverage.
Pears - Substitute pears for the apples. Ripe Bartlett or Seckel pears are the best because they are the sweetest.

Close up of glass mug and tall glass filled with beet green juice garnished with kale.

🌡️ Storage

This beet green juice will keep in the fridge for up to a week. Juice may separate on standing. Stir to mix again before serving.

More breakfast beverage recipes to make and enjoy!

Beverage recipes and more →

📖 Recipe

Print Recipe

5 from 2 votes

Beet Green Juice

This homemade fresh beet green juice is not only exceptionally healthy, but it's tasty as well! This refreshing drink is easy to make in a juice extractor and takes literally minutes to make. If you're looking for a healthy beverage for breakfast or brunch, you've found it!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, healthy, make-ahead, quick, simple, vegetarian

Servings: cups

Calories: 194kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

3 large fresh beets Trimmed and cut into wedges.
4 medium apples Red delicious, Fuji, or gala. Cored and cut into wedges.
1 bunch kale
1 tablespoon honey To taste. Optional.

US Customary - Metric

Instructions

Push beets, apples, kale, and honey through a juice extractor into a medium jug, alternating between ingredients.
3 large fresh beets, 4 medium apples, 1 bunch kale, 1 tablespoon honey
Chill and serve topped with crushed ice, if desired.

Notes

If you don't have a juice extractor, you can make this juice in a high speed blender, like this Vitamix E310 Explorian Blender, and then strain out the pulp with a fine mesh strainer.

Nutrition

Gluten Free Apple Cider Donuts

Aug 10, 2022 · 2 Comments

These gluten free apple cider donuts have become a family favorite around here. Our version is baked, not fried. However, these donuts mimic the texture of the deep-fried version with the application of a layer of melted butter after they are baked. That layer gives the cinnamon sugar topping something to stick to, plus it gives your mouth the sensation that these donuts were fried in oil. All I can say about these donuts is super yum!!

Apple cider donuts are most popular in the New England part of the United States where they have become synonymous with fall. You can often find them for sale at farm stands at that time of year. You may be hard pressed to find a gluten free version at the farm stands though. Also, if you are concerned about eating something that has been deep fried, you can rest assured knowing these were baked in the oven instead, like our delicious baked blueberry donuts. Either donut is perfect for breakfast with a cup of hot coffee or tea!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

This recipe is easy. You don't have to worry about heating up a pan of hot oil nor deal with disposing of that oil when you are done. This recipe takes just a few simple steps and doesn't involve rolling and cutting.
It's a crowd pleaser. Whether your guests are on a gluten free diet or not, these donuts will be a hit with everyone!
It's make ahead friendly. You can easily make these gluten free apple cider donuts ahead and freeze them. They will taste as good as the day you made them.
It's quick. You can make these delicious donuts in 20 minutes or less!

🍎 Ingredients

Donuts

Unsalted butter. Butter is added to make the donuts tender and prevent dryness. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.
Apple cider. Use unsweetened, all natural cider.
Cassava flour. We like the result we achieved by combining cassava flour with a gluten free flour blend, like Bob's Red Mill gluten-free flour blend. However, you can get away with omitting the cassava flour and using just the gluten free flour blend.
Bob's Red Mill 1:1 Gluten-Free Baking Flour, or your favorite gluten-free flour blend. Bob's Red Mill's blend is a great product and the one we have experience with. However, if you have a gluten free blend that you love, feel free to substitute that one.
Baking powder. Baking powder is the leavening agent that is added so that the donuts will rise.
Salt. Enhances flavor.
Cinnamon. Adds flavor.
Nutmeg. Adds flavor.
Allspice. Adds flavor. Allspice is found in many traditional apple cider donut recipes.
Granulated sugar. You can substitute Swerve granulated sugar substitute for a sugar-free version.
Light brown sugar. You can substitute Swerve brown sugar substitute for a sugar-free version.
Egg. For an egg-free version, you can substitute ¼ cup of Greek yogurt.

Topping

Granulated sugar. Substitute Swerve granulated sugar substitute for a sugar-free version.
Ground cinnamon.
Salted butter. Melted. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.

See recipe card for quantities.

📝 Instructions

Donuts

Preheat oven to 400 F (204 C).

Apple cider and butter in a small saucepan. — In a small saucepan, melt the butter with the cider. Set aside to cool.

Dry ingredients in a fine mesh strainer. — In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.

Egg in apple cider and butter mixture in a saucepan. — Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.

Wet and dry ingredients in a white ceramic bowl. — Pour wet ingredients into dry and stir until just combined.

Apple cider donut batter in a disposable piping bag in a tall glass. — Spray donut pan with cooking spray. Add batter to piping bag fitted with a large round tip.
Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.

Donut batter being piped into a red silicone donut pan. — Pipe batter into the wells of the donut pan.

Baked apple cider donuts cooling on a cooling rack. — Remove to a wire rack to cool.
Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.

Topping

Granulated sugar and cinnamon in a small white bowl. — Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.

Melted butter being brushed on baked donuts. — Brush melted butter on one donut.

Donut being dipped in cinnamon sugar mixture in a small white bowl — Dip into the cinnamon sugar mixture. Repeat with remaining donuts.

Click here to learn how to make these apple cider donuts in a visual story.

🥣 Equipment

Measuring spoons.
Liquid measuring cups.
Mesh strainer.
Six-well donut pan.
Small saucepan.
Medium bowl.
Wire whisk.
Piping bag. If you don't have a piping bag, a zip close food storage bag will work as well. Simply fill the bag, seal it, then snip off a corner in the bottom of the bag.
Large round #1A piping tip (½ inch diameter). If you don't have a round tip, you can use the piping bag alone without the tip.

ℹ️ Substitutions

Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar substitute and Swerve brown sugar substitute. (affiliate links).
Egg-Free - Substitute ¼ cup plain or vanilla Greek yogurt for the egg.
Dairy Free - Substitute (unflavored) coconut oil for the butter.

Gluten free apple cider donuts lined up on a baking sheet.

🌡️ Storage

You can easily make these donuts ahead. You can store them in an airtight container or bag in your pantry for a day or two. However, we recommend freezing any leftovers right away. That will keep them fresh. Store them in a freezer-safe bag. They will keep in your freezer for up to three months. Reheat in the microwave on high. Reheating time will vary. Start with 30 seconds and repeat in 10 second increments, as necessary.

💭 Top tip

To easily fill the piping bag, stand it in a tall glass, fold back the top, and spoon the batter into the bag. Use the top of the bag, like a puppet, to press the batter off of the spoon into the bag.

If you don't have a round tip, you can snip off the bottom of a disposable piping bag. No tip necessary. You can also use a food storage bag to pipe the batter into the donut pan. Simply snip off a corner of the bag.

See more baked goods, cookies and cereal recipes →

Recipe adapted from Baked Apple Cider Donuts from The Faux Martha.

📖 Recipe

Print Recipe

5 from 2 votes

Gluten Free Apple Cider Donuts

These baked gluten free apple cider donuts have the flavor of deep fried donuts without the hassle. Plus, if we didn't tell you, you wouldn't know they are gluten free. They have all of the comforting flavors of a cozy fall breakfast - apples, nutmeg, cinnamon, allspice, and brown sugar. They're melt-in-your-mouth delicious. Honestly, we can't stop eating these. We don't think you will be able to either!

Prep Time12

Cook Time8

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, Gluten-Free, make-ahead

Servings: donuts

Calories: 254kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Donuts

3 tablespoon unsalted butter
½ cup apple cider Use unsweetened, all natural cider.
½ cup cassava flour
½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour Or your favorite gluten-free flour blend.
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon allspice
¼ cup granulated sugar
2 tablespoons light brown sugar
1 large egg

Topping

¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons salted butter Melted.

US Customary - Metric

Instructions

Donuts

Preheat oven to 400 F (204 C).
In a small saucepan, melt the butter with the cider. Set aside to cool.
3 tablespoon unsalted butter, ½ cup apple cider
In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
½ cup cassava flour, ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice
Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.
2 tablespoons light brown sugar, 1 large egg, ¼ cup granulated sugar
Pour wet ingredients into dry and stir until just combined.
Spray donut pan with cooking spray. Add batter to piping bag fitted with a large round tip. Pipe batter into the wells of the donut pan.
Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
Bake for 10-12 minutes, or until a skewer inserted close to the center comes out clean. Remove to a wire rack to cool.
Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.

Topping

Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.
¼ cup granulated sugar, ½ teaspoon ground cinnamon
Brush melted butter on one donut and dip into the cinnamon sugar mixture. Repeat with remaining donuts.
2 tablespoons salted butter

Nutrition

Vegetarian Tater Tot Breakfast Casserole

Aug 3, 2022 · Leave a Comment

This tasty overnight vegetarian tater tot breakfast casserole is just the thing you need when you're looking to feed a crowd for breakfast or brunch but don't want to put in a lot of effort the morning you serve it. It's prepared the night before then you simply bake it the next morning! Of course, you could always prepare it the morning you plan on serving it and bake it right away. It's a great holiday breakfast idea too!

We love overnight breakfast recipes around here - like this overnight sausage breakfast casserole or these dairy-free overnight oats.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's a crowd pleaser. This vegetarian tater tot breakfast casserole can easily feed nine hungry people. You will certainly have them asking for the recipe as well!
It's easy. There really isn't much that needs to be done to prepare this casserole. The hardest part might be chopping the veggies and grating the cheese, but even that is no biggie. You could always buy pre-grated cheese, but we've found that freshly-grated cheese melts better.
It's make ahead friendly. You will love that you can prepare everything the night before and store the whole casserole covered in your fridge overnight. Then, all you have to do the next morning is bake and enjoy!
And of course, it's vegetarian!

🥔 Ingredients

Frozen Tater Tots.
Olive oil. This is used to sauté the mushrooms and onions.
Sweet onion. Diced.
Sliced cremini mushrooms. You can substitute your favorite mushroom variety.
Milk.
Heavy cream. For a lower fat version, you can substitute half and half or milk.
Salt. Salt enhances the flavor of this breakfast casserole. You can add more or less according to your taste.
Smoked paprika. We love the flavor that smoked paprika adds, but you can substitute regular paprika, or ¼ teaspoon of cayenne pepper.
Large eggs. Beaten.
Small red bell pepper. Diced. Adds color and flavor.
Small green bell pepper. Diced. Adds color and flavor.
Cheddar cheese. Grated.
Monterey Jack cheese. Grated.
Salt and pepper. To taste.
Medium zucchini. Sliced. Adds nutrition and visual interest.
Chopped fresh basil. Used as a garnish. You can also garnish with micro greens, thyme, or parsley.

See recipe card for quantities.

📝 Instructions

Frozen tater tots lined up in the bottom of a white ceramic baking dish. — Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish.

Cooked sliced mushrooms in a stainless steel skillet. — Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.

Cooked diced onion in a stainless steel skillet. — Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.

Tater tots and mushroom and onion mixture in a white ceramic baking dish. — Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.

Eggs and cream mixture in a white ceramic bowl with a whisk. — In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.

Casserole mixture in a white ceramic baking dish. — Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste.

Casserole mixture topped with zucchini slices in a white ceramic baking dish. — Arrange the zucchini slices over the top.

Casserole mixture topped with cheese in a white baking dish. — Top with remaining cheese.

Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.

The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.

Allow to cool slightly then garnish with fresh basil or micro greens.

🔪 Equipment

Click here to learn how to make this breakfast casserole in a visual story.

Serving of vegetarian tater tot breakfast casserole in a small grey ceramic mug bowl

💡 Variations

Spicy - Substitute cayenne pepper for the smoked paprika and add a diced jalapeño or two.
Meat lovers - Add cooked sausage, bacon, or ham. You can either leave the mushrooms or substitute them for your breakfast meat of choice. Add the cooked meat along with the cooked onions.

🌡️ Storage

We recommend freezing any leftovers right away in individual freezer-safe meal prep containers. Casserole will keep in the freezer for up to 3 months. Reheat individual servings in the microwave on high until heated through.

Love this vegetarian tater tot breakfast casserole? Don't miss these delicious breakfast casseroles to try next!

See more egg and potato recipes →

📖 Recipe

Print Recipe

5 from 2 votes

Vegetarian Tater Tot Breakfast Casserole

This overnight vegetarian tater tot breakfast casserole will make your breakfast or brunch dreams come true. It's loaded with healthy veggies and flavored with smoked paprika and two kinds of cheese. You can prepare it the night before and bake it the next morning. It's the perfect holiday breakfast idea or great for brunch!

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast casserole, easy, entertaining, make-ahead, vegetarian

Servings: servings

Calories: 311kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 32 oz. bag frozen Tater Tots™
1 tablespoon olive oil
1 medium sweet onion Diced.
2 cups sliced cremini mushrooms
¾ cup milk
¾ cup heavy cream
1 teaspoon salt Or to taste.
½ teaspoon smoked paprika
6 large eggs Beaten.
1 small red bell pepper Diced.
1 small green bell pepper Diced.
1½ cups cheddar cheese Grated.
1½ cups Monterey Jack cheese Grated.
salt and pepper To taste.
1 medium zucchini Sliced.
1 tablespoon chopped fresh basil

US Customary - Metric

Instructions

Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish.
1 32 oz. bag frozen Tater Tots™
Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.
1 tablespoon olive oil, 1 medium sweet onion, 2 cups sliced cremini mushrooms
Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.
Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.
In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.
¾ cup milk, ¾ cup heavy cream, 1 teaspoon salt, ½ teaspoon smoked paprika, 6 large eggs, 1 small red bell pepper, 1 small green bell pepper, 1½ cups cheddar cheese, 1½ cups Monterey Jack cheese
Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste. Arrange the zucchini slices over the top and top with remaining cheese.
1 medium zucchini, salt and pepper
Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.
The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.
Allow to cool slightly then garnish with fresh basil.
1 tablespoon chopped fresh basil

Nutrition

Food safety

Cook to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Strawberry Banana Smoothie Bowl

Jul 27, 2022 · Leave a Comment

If you are looking for a delicious dairy-free smoothie bowl, you have just found what you're looking for with this strawberry banana smoothie bowl. The base for this smoothie bowl is creamy coconut milk. It adds a unique flavor that pairs perfectly with the strawberries and bananas. We couldn't stop eating it! When you add the sliced strawberries and crumble topping, it's the perfect breakfast treat!

We have shared several smoothie bowls on the site, like this mango smoothie bowl, tropical smoothie bowl, and banana smoothie bowl, (we're sure you will love those as well), but this one is truly unique in that it uses canned coconut milk as the base instead of Greek yogurt. The end result is something that tastes more like dessert than breakfast plus it's dairy free!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's delicious. This probably goes without saying, but this smoothie bowl is truly luscious!
It's quick. This recipe can be done and ready to eat in five minutes or less!
It's simple. You can get everything you need at your regular grocery store. No fancy ingredients needed here.
It's easy. This is a one-step wonder. If you have a high speed blender or food processor, you have everything you need to make this recipe.

🍓 Ingredients

Smoothie Bowl

Canned coconut milk. Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case in your grocery store. Canned coconut milk has a thick, creamy texture. While the coconut milk you find in the dairy case has a high water content.
Frozen strawberries. You can usually buy frozen bags of strawberries at the grocery store. To freeze your own, follow the instructions below for freezing banana.
Large banana. Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
Rolled oats. Adds fiber and nutrition.
Vanilla extract. Adds flavor. You can substitute almond or coconut extract.
Ground cinnamon. Adds flavor.
Honey. Adds sweetness, but you can omit this if you are on a low-sugar diet, or you can substitute a sugar-free honey substitute like Nature's Hollow sugar free honey substitute.
Strawberries. Sliced. Used as a garnish. You can also add some sliced bananas.
Micro greens. Used as a garnish. It adds color and nutrition.

See recipe card for quantities.

Crumble Topping

Ground almonds. You can use almond meal or almond flour. Almond meal is coarser than almond flour. We like Bob's Red Mill Gluten Free Almond Meal or Natural Almond Flour.
Rolled oats. We used rolled oats, but you can probably substitute quick or steel cut oats.
Salted butter. Cold and chopped into cubes.
Maple syrup. Maple syrup adds sweetness and helps the mixture to hold together to form crumbles.

📝 Instructions

Smoothie Bowl

Strawberry banana smoothie being poured into a gray bowl. — Pour into serving bowls.

Strawberry banana smoothie bowl topped with sliced strawberries, crumble, and micro greens in a grey bowl with fresh whole strawberries off to the side. — Top with crumble, sliced fresh strawberries and micro greens.

Click here to learn how to make this smoothie bowl in a visual story.

Crumble Topping

Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.

Ground almonds and oats in a small ceramic bowl. — Combine ground almonds and oats in a medium bowl.

Cubed butter on top of almond/oat mixture in a small white ceramic bowl. — Add butter and combine with the back of a fork or pastry cutter.

Almond oat mixture topped with maple syrup in a small white ceramic bowl. — Stir in maple syrup.

Unbaked crumble mixture on wax paper in a baking sheet. — Spread mixture onto prepared baking sheet and bake for 8-10 minutes or until golden. Allow to cool.

Smoothie bowl crumbles in a white ceramic bowl. — Then break into crumbles and sprinkle on top of smoothie bowl.

For more topping ideas, check out our toppings for smoothie bowls post.

🥣 Equipment

Dry measuring cups.
Chef's knife. Used to slice the bananas and the strawberries for the topping.
Blender. A high speed blender is best. We use and love the Vitamix E310 Explorian blender. It's the most used small appliance in our kitchen. If you don't have a high speed blender, it might be helpful the cut the strawberries in half before blending so as to not overwork your blender.
Medium bowl. Used to mix the crumble topping.
Pastry cutter. This is used to blend the ingredients for the crumble. You can also use a sturdy fork.
Baking sheet. Used to baked the crumble topping.

ℹ️ Substitutions

Low fat - For a lower fat version, you can substitute plain, coconut, or vanilla Greek yogurt.
Low sugar - Omit the honey or use sugar free honey substitute. We suggest giving Nature's Hollow sugar free honey substitute a try.

Front view of strawberry banana smoothie bowl topped with sliced strawberries and micro greens in a grey bowl. — This strawberry banana smoothie bowl is dairy-free and full of flavor!

🌡️ Storage

Store any leftovers in an airtight container in your refrigerator. It will keep for up to five days. Store only the blended smoothie mixture, not the toppings. Add the toppings just before serving.

See more smoothie and smoothie bowl recipes →

📖 Recipe

Print Recipe

5 from 1 vote

Strawberry Banana Smoothie Bowl

This is not your run-of-the-mill smoothie bowl. This quick, easy, and delicious dairy-free strawberry banana smoothie bowl tastes like an amazing dessert! Creamy coconut milk makes up the base for this smoothie bowl giving it an irresistibly unique flavor. Strawberries and bananas, along with vanilla, cinnamon, and honey, combine to produce a smoothie bowl you won't be able to wait to make again! Don't forget to add the homemade crumble topping (recipe included)!

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Keyword: dairy free, easy, quick, small batch, vegetarian

Servings: servings

Calories: 375kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Smoothie Bowl

1 cup canned coconut milk Be sure to use canned coconut milk and not the coconut milk you would find in the dairy case.
2 cups frozen strawberries
1 large banana Sliced and frozen. To freeze, line a small baking sheet with wax paper, slice the banana, and spread the slices on the prepared baking sheet. Freeze overnight.
¼ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon honey
¼ cup strawberries Sliced.
micro greens Garnish

Crumble Topping

½ cup ground almonds
2 tablespoons rolled oats
1½ tablespoon salted butter Cold and chopped into cubes.
1 tablespoon maple syrup

US Customary - Metric

Instructions

Smoothie Bowl

Add coconut milk, frozen strawberries, banana, oats, vanilla extract, cinnamon, and honey to a high speed blender and blend until smooth.
1 cup canned coconut milk, 2 cups frozen strawberries, 1 large banana, ¼ cup rolled oats, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 tablespoon honey
Pour into serving bowls. Top with crumble, sliced fresh strawberries and micro greens.
¼ cup strawberries, micro greens

Crumble Topping

Preheat oven to 350 F (177 C). Line a baking sheet with parchment paper.
Combine ground almonds and oats in a medium bowl.
½ cup ground almonds, 2 tablespoons rolled oats
Add butter and combine with the back of a fork or pastry cutter.
1½ tablespoon salted butter
Stir in maple syrup.
1 tablespoon maple syrup
Spread mixture onto prepared baking sheet and bake for 8-10 minutes or until golden. Allow to cool. Then break into crumbles and sprinkle on top of smoothie bowl.

Nutrition

Single Serving Baked Oatmeal

Jul 20, 2022 · 2 Comments

When my husband and I first discovered baked oatmeal, we were surprised at how much it is like a dessert, at least we think that it is. It's certainly nothing like the bland, gloppy oatmeal you may have grown up with. Plus, you can make it your own with creative mix-ins, like the chocolate chips we used in this chocolate chip baked oatmeal. This single serving baked oatmeal provides the perfect opportunity enjoy baked oatmeal for yourself without having to worry about storing leftovers.

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

Its quick! A mere 15 minutes stands between you and this delicious baked oatmeal for one.
It's healthy. This oatmeal contains less than 400 calories, less than 15 grams of saturated fat, and less than 500 mg of sodium. It's hearty and satisfying and will keep you feeling full all morning.
It's easy. It takes just two simple steps to make this recipe - almost no effort at all!
It's a great vegetarian option for breakfast.

🧾 Ingredients

Rolled oats. This recipe uses old fashioned rolled oats, not quick oats nor steel cut oats. For a gluten-free option, be sure to use certified gluten-free rolled oats. We recommend Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats. While oats are naturally gluten free, some brands process their oats in the same plant where they process products that contain gluten. If you have a gluten intolerance, or a loved one who does, it's important to use a certified gluten-free brand.
Brown sugar. You can use light or dark brown sugar. Dark brown sugar has more depth of flavor. If you prefer something lighter, go with light. For a sugar free option, we recommend Swerve brown sugar substitute.
Ground cinnamon. Adds flavor.
Baking powder. Baking powder is a leavening agent. This is what causes the baked oatmeal to rise. Without it, the end result will be too dense.
Salt. Enhances flavor.
Milk. Adds moisture and flavor.
Greek yogurt. Acts as a binding agent. It also adds flavor. Most baked oatmeal recipes use eggs, but one egg would be too much egg for a single serving baked oatmeal recipe. Greek yogurt is a great substitute.
Unsalted butter. Melted and cooled.
Vanilla extract. Adds flavor. You can swap this out according to your taste. Rum, pumpkin pie, or almond extract would be tasty as well!
Dried fruit. This is optional. Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Dry ingredients in a white ceramic bowl — In a small bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.

Wet ingredients in a white ceramic bowl with a whisk. — In a separate small bowl, whisk together milk, yogurt, butter, and vanilla extract.

All ingredients in a white ceramic bowl — Pour wet ingredients into dry and stir to combine.

All ingredients and raisins in a white ceramic bowl. — Stir in dried fruit.

Single serving baked oatmeal in a white ceramic ramekin. — Press mixture into an 8 oz. oven-safe ramekin. Bake for 7-10 minutes or until set and edges are browned.

Click here to see how to make this recipe in a visual story.

🥣 Equipment

ℹ️ Substitutions

Gluten Free - As mentioned above, while oats are naturally gluten free, it's important to use a certified gluten free brand of rolled oats for a truly gluten free result. We recommend Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
Sugar Free - For a sugar free option, we recommend Swerve brown sugar substitute.
Dairy Free - For dairy free oatmeal, use a nut milk, like almond or walnut milk, soy milk, oat milk, or coconut milk. Substitute coconut oil for the butter. Use a dairy-free yogurt, like Kite Hill Plain Unsweetened Almond Milk Yogurt.

💡 Variations

Blueberry Baked Oatmeal - Instead of dried fruit, stir in fresh blueberries.
Pumpkin Pie Baked Oatmeal - Instead of ground cinnamon and vanilla, stir in pumpkin pie spice.
Apple Baked Oatmeal - Stir in fresh chopped apple before baking.

For an option you can make for a crowd, see this chocolate chip version of this recipe on my website! For more mix-in ideas and topping ideas, see our post for toppings for smoothie bowls. They're not just for smoothie bowls!

Single serving baked oatmeal topped with sliced strawberries and fresh blueberries in a white ceramic ramekin with a spoon..

🌡️ Storage

Since this is single serving baked oatmeal, you probably won't have any leftovers, but if you do, see our post for chocolate chip baked oatmeal for storage tips.

See more baked goods, cookies and cereal recipes →

📖 Recipe

Print Recipe

5 from 3 votes

Single Serving Baked Oatmeal

Sometimes you're craving baked oatmeal, but don't want to make a big batch. This single serving baked oatmeal is perfectly portioned for one person. It is easily baked in the oven or your air fryer. It's not only great for breakfast, but it makes a tasty dessert! Stir in some raisins, chocolate chips, or whatever other stir-in strikes your fancy, and you'll be good to go!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dessert

Cuisine: American

Keyword: easy, Eggless, Gluten-Free, healthy, quick, small batch

Servings: serving

Calories: 381kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

⅓ cup rolled oats
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons milk
1 tablespoon Greek yogurt
1 tablespoon unsalted butter Melted and cooled.
¼ teaspoon vanilla extract
1½ tablespoon dried fruit Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.

US Customary - Metric

Instructions

Preheat oven to 350 F (177 C).
In a small bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.
⅓ cup rolled oats, 2 tablespoons brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon baking powder, ⅛ teaspoon salt
In a separate small bowl, whisk together milk, yogurt, butter, and vanilla extract.
2 tablespoons milk, 1 tablespoon Greek yogurt, 1 tablespoon unsalted butter, ¼ teaspoon vanilla extract
Pour wet ingredients into dry and stir to combine.
Stir in dried fruit.
1½ tablespoon dried fruit
Press mixture into an 8 oz. oven-safe ramekin. Bake for 7-10 minutes or until set and edges are browned.

Notes

Air fryer instructions:

To bake in the air fryer, set fryer to 325 F (163 C). Bake for 15 minutes.

Nutrition

Raspberry White Chocolate Cookies

Jul 13, 2022 · 2 Comments

Stack of five raspberry white chocolate on a white plate with raspberries and white chocolate chips.

While they're not technically a breakfast or brunch recipe, we've been enjoying these homemade raspberry white chocolate cookies for a while now and decided it's high time we shared them with you.

This recipe is adapted from Joy Food Sunshine's best chocolate chip cookie recipe ever. If you're looking for a chocolate chip cookie recipe, I highly recommend that one. We made those cookies for Christmas one year and couldn't get enough. I knew it would be the perfect base for this raspberry white chocolate cookie recipe.

We have shared a couple of cookie recipes on the site before, like these gluten-free coconut breakfast cookies and these maple shortbread cookies dipped in dark chocolate. There is no reason that you couldn't make a batch of cookies to share at your next brunch party!

[feast_advanced_jump_to]

Reasons to Love This Recipe

It's delicious. I think it goes without saying that these cookies are delicious. We wouldn't be sharing them if they weren't but these cookies are over-the-top delicious!
It's easy. These are drop cookies, so there is no rolling nor cookie cutting involved. You simply mix all ingredients and drop the dough onto a baking sheet!
It's make ahead friendly. These cookies freeze very well. I like to make a batch and keep them in the freezer in a freezer bag for those days when we're craving something sweet.
It's a crowd pleaser. Everyone who has tried these cookies loves them. If you're hosting a party, you won't go wrong with these. You will have everyone asking for the recipe!
It's great for gift giving. These cookies also make a nice gift for the holidays or anytime!

Ingredients

All-purpose flour. You can substitute self-rising or gluten-free flour. See Substitutions below for our recommendations. If using self-rising flour, omit the baking powder and salt but still add the baking soda.
Baking soda. This is a leavening agent that helps the cookies to rise.
Baking powder. This also is a leavening agent that helps the cookies to rise. If substituting self-rising flour for the all-purpose flour, omit this.
Salt. This is a very important ingredient for enhancing the flavor of these cookies. If using self-rising flour instead of all-purpose flour, omit the salt because self-rising flour already contains salt.
Unsalted butter. Softened. Because we are adding salt to this recipe, be sure to use unsalted butter.
Granulated sugar. See Substitutions below for our recommendations for a sugar-free substitute.
Light brown sugar. Packed. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
Vanilla extract.
Large eggs.
White chocolate chips.
Freeze dried raspberries. For the best results, it's very important to use freeze dried raspberries. We purchased ours at Target, but these dried raspberries from Thousand Lakes will work as well. I have tested this recipe with both fresh and frozen raspberries. While the flavor is still very good, the dough ends up being too wet and difficult to work with. The texture of the cookies is not quite right either. Freeze dried raspberries work perfectly.

See recipe card for quantities.

Instructions

Butter, and white and brown sugar in the bowl of a stand mixer. — Add butter and sugars to the bowl of a stand mixer.

Butter and sugars creamed together in a stand mixer bowl. — Using the paddle attachment, cream together on medium speed until combined.

Butter and sugar mixture with eggs in a stand mixer bowl. — Beat in eggs and vanilla until fluffy.

Dry ingredients in a stand mixer bowl with butter and sugar mixture. — Mix in the dry ingredients until combined.

White chocolate chips with cookie dough in a stand mixer bowl. — Stir in white chocolate chips.

Freeze dried raspberries with the cookie dough in a stand mixer bowl. — Gently stir in freeze-dried raspberries.

Cookie dough being scooped onto a baking sheet with an ice cream scoop. — Use an ice cream scoop to scoop dough onto baking sheets. Leave at least two inches between dough balls to allow room for the cookies to spread and not touch each other while baking.

Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!

Raspberry white chocolate cookies cooling on a wire rack. — Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. **Do not overbake!**

Click here to see how to make these raspberry white chocolate cookies in a visual story.

Equipment

Measuring spoons.
Dry measuring cups. Be sure to use measuring cups that are intended for dry ingredients. Do not use liquid measuring cups.
Stand mixer. We used our KitchenAid stand mixer, but you could use an electric hand mixer and bowl.
Baking sheets. You will need about three 13 by 9 inch baking sheets to give the cookies plenty of space to spread in the oven. Place the dough balls about two inches apart.
Medium bowl. Used to combine the dry ingredients.
Ice cream scoop. An ice cream scoop measures out just the right amount of dough to make about a 2.5 to 3 inch diameter cookie.

Substitutions

Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar substitute and Swerve brown sugar substitute. (affiliate links).
Self-Rising flour - As mentioned above, you can substitute self-rising flour for the all-purpose flour. If using self-rising flour, omit the baking powder and salt but still add the baking soda.

Stack of five raspberry white chocolate cookies with a cookie leaning against the stack.

Variations

Strawberry white chocolate cookies - Substitute freeze dried strawberries for the raspberries.
Brown butter white chocolate chip cookies - Omit the raspberries and brown the butter. See this tutorial from Sally's Baking Recipes to learn how to brown butter.

Storage

Store any leftovers in a freezer safe bag, and seal tightly. They will keep in the freezer for up to 8 months. To reheat, place a cookie on a microwave safe plate and heat for 1-2 minutes at 30% power. Do not use the high setting because that will heat the middle too much and leave the outer edges frozen.

They will also keep at room temperature, in an airtight food storage bag or container, for up to 2 weeks. (source)

Top Tips

Measurements - For baking, it's important to get the measurements right. Because a baking recipe is more like a formula, rather than a set of loose instructions like a cooking recipe would be, accurate measurements are important. We typically use volume measurements, like cups or spoons, but the most accurate way is to measure by weight. The recipe card below provides metric measurements. Choose the "Metric" tab. To properly measure the flour, spoon the flour into a dry measuring cup. Allow it to be loose. Do not pack it down. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
Raspberries - This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries.
Chill time - The cookie dough balls should be chilled before they are baked. This allows the butter to firm up again and prevents the cookies from spreading too much in the oven. If chilling in the refrigerator, allow them to chill for at least 30 minutes. We sped up that time by placing the baking sheets in the freezer and chilling for 15 minutes.
Baking time - Cookies are done when the outer edges are just beginning to brown and the bottoms are lightly browned. They will still look doughy in the middle, but once they are cooled they will be perfectly soft and chewy. Take care not to overbake.

Recipe adapted from The Best Chocolate Chip Cookie Recipe Ever by Joy Food Sunshine.

📖 Recipe

Print Recipe

5 from 4 votes

Raspberry White Chocolate Cookies

These delightful raspberry white chocolate cookies have a unique flavor that tastes a bit like cheesecake. They have an abundance of raspberries and white chocolate, so you get plenty of each in every bite. They are moist, chewy, and sweet. These are bakery-quality cookies that you can make easily yourself at home!

Prep Time10

Cook Time8

Resting Time15

Total Time33

Course: Dessert

Cuisine: American

Keyword: easy, freezable, holiday, make-ahead, vegetarian

Servings: cookies

Calories: 284kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter Softened.
1 cup granulated sugar
1 cup light brown sugar Packed.
2 teaspoons vanilla extract
2 large eggs
2 cups white chocolate chips
1¾ cups freeze dried raspberries

US Customary - Metric

Instructions

Preheat oven to 375 F (190 C).
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add butter and sugars to the bowl of a stand mixer and, using the paddle attachment, cream together on medium speed until combined.
1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
Beat in eggs and vanilla until fluffy.
2 large eggs, 2 teaspoons vanilla extract
Mix in the dry ingredients until combined.
Stir in white chocolate chips.
2 cups white chocolate chips
Gently stir in freeze-dried raspberries.
1¾ cups freeze dried raspberries
If desired, line baking sheets with parchment paper. Use an ice cream scoop to scoop dough onto baking sheets. Leave at least two inches between dough balls to allow room for the cookies to spread and not touch each other while baking.
Place baking sheets in the freezer to chill for 15 minutes, then bake for 9-11 minutes. Remove cookies from the oven when the edges are just beginning to brown and the bottoms are lightly browned. They may look like they are not fully baked in the middle. If the edges are lightly browned, they're ready to come out of the oven, even if the middles look unbaked. Take care to not overbake!
Remove cookies to a cooling rack and allow to cool fully. They will continue to bake slightly once out of the oven and the middles will set nicely. Do not overbake!

Notes

Top Tips

Measurements - For baking, it's important to get the measurements right. Because a baking recipe is more like a formula, rather than a set of loose instructions like a cooking recipe would be, accurate measurements are important. We typically use volume measurements, like cups or spoons, but the most accurate way is to measure by weight. The recipe card below provides metric measurements. Choose the "Metric" tab. To properly measure the flour, spoon the flour into a dry measuring cup. Allow it to be loose. Do not pack it down. To properly measure the brown sugar for this recipe, scoop some sugar into a dry measuring cup and press down with the back of a spoon. Continue adding sugar and pressing until the cup is filled to the top.
Raspberries - This recipe calls for freeze dried raspberries. For the best results, do not substitute fresh or frozen raspberries.
Chill time - The cookie dough balls should be chilled before they are baked. This allows the butter to firm up again and prevents the cookies from spreading too much in the oven. If chilling in the refrigerator, allow them to chill for at least 30 minutes. We sped up that time by placing the baking sheets in the freezer and chilling for 15 minutes.
Baking time - Cookies are done when the outer edges are just beginning to brown and the bottoms are lightly browned. They will still look doughy in the middle, but once they are cooled they will be perfectly soft and chewy. Take care not to overbake.

Nutrition

Overnight Oats Without Milk

Jul 6, 2022 · Leave a Comment

The convenience of an overnight breakfast recipe, like this overnight sausage breakfast casserole, can't be beat on those days that you know you will have to hit the ground running in the morning. Overnight oats are always a popular option. If you are lactose intolerant or don't care for regular milk, these overnight oats without milk might be just what you're looking for. (We hope so!) It features nut milk, but you can also use coconut, oat, soy, rice, or oat milk. They are all dairy free.

We have filled ours with wonderful flavors like vanilla, cinnamon, and honey. Stir in some fresh fruit for added flavor and nutrition, and you will have a breakfast worth getting out of bed for!

[feast_advanced_jump_to]

❤️ Reasons to Love This Recipe

It's easy. You simply stir all ingredients into a jar. That's it!
It's healthy. This recipe is less than 300 calories, contains less than 5 grams of fat, has 6 grams of protein, and less than 200 mg of sodium. (These values are estimates.)
It's convenient. This recipe takes only 5 minutes to prepare, and you can do that the night before. It doesn't get any more convenient than that.
It's simple. With only five ingredients, this recipe is super simple.
It's make ahead friendly. As the name suggests, this recipe can be prepared the night before and be ready to go the next morning.

🌾 Ingredients

Almond milk. Other suggestions: cashew, macadamia, hazelnut, walnut, or peanut. More dairy-free options include coconut, oat, soy, rice, or oat.
Rolled oats. Do not use steel cut or quick oats.
Honey. For a sugar free honey substitute, we suggest giving Nature's Hollow sugar free honey substitute a try.
Vanilla extract.
Ground cinnamon.
Fresh berries.
Sunflower seeds. Raw or toasted. You can also use pumpkin seeds or chopped nuts.

See recipe card for quantities.

📝 Instructions

Honey being drizzled with a wooden honey wand into a glass jar filled with overnight oats. — Combine nut milk, oats, honey, vanilla extract, and ground cinnamon in a medium mason jar.

Cover and refrigerate over night. Serve the next morning, heated or cold, with fresh fruit and seeds. Stir some of the fresh fruit into the oats and top with more fruit. To heat, remove the lid, cover opening with a paper towel, and heat in the microwave on high for 30-60 seconds.

Click here to see how to make these overnight oats without milk in a visual story.

🫙 Equipment

Mason jar. One of the things we love most about this recipe is that you can assemble it in the vessel you will use to eat it. You won't have a bunch of dishes to clean!

You will also need:

Liquid measuring cups.
Measuring spoons.
Chef's knife. This is used to slice the strawberries or other fresh fruit you might like to use.

ℹ️ Substitutions

Gluten Free. While rolled oats are naturally gluten free, some are processed in a facility that is used to process foods that contain gluten. For truly gluten free overnight oats, we recommend Bob's Red Mill Gluten Free Old Fashioned Rolled Oats. They are processed in a 100% gluten free facility and are certified to be gluten free.
Sugar Free. For a sugar free honey substitute, we suggest giving Nature's Hollow sugar free honey substitute a try.
Milk. Of course, you can always use regular milk in this recipe if you prefer.

Two glass mug jars filled with overnight oats without milk topped with sliced strawberries and fresh blueberries.

🌡️ Storage

This recipe is best assembled the night before and eaten the next morning. We don't recommend storing it for more than one night. For storage overnight, be sure to securely cover the jar with the lid that came with the jar.

You can serve this recipe hot or cold. To heat, remove the lid (this is very important if the lid is metal), and heat in the microwave on high for 30 to 60 seconds. If it's not heated through, stir and continue heating until heated to your liking. Stir in fresh berries and top with berries, seeds, chopped nuts, or granola. Some of the toppings that we suggest for smoothie bowls could work here as well.

Blog

❤️ Reasons to Love This Recipe

🍊 Ingredients

Orange Glaze (Optional)

📝 Instructions

Orange Glaze

🥣 Equipment

ℹ️ Substitutions

🌡️ Storage

💭 Top Tips

🔖 Related Recipes

📖 Recipe

Cranberry Orange Scones

Equipment

Ingredients

Scones

Orange Glaze

Instructions

Scones

Orange Glaze

Notes

Nutrition

Food safety

❤️ Reasons to Love This Recipe

🥕 Ingredients

📝 Instructions

🥄 Equipment

ℹ️ Substitutions

🌡️ Storage

🍽️ Serving Suggestions

🥗 Related Recipes

📖 Recipe

Carrot Cucumber Salad

Equipment

Ingredients

Instructions

Nutrition

Food safety

❤️ Reasons to Love This Recipe

🧾 Ingredients

📝 Instructions

🥄 Equipment

🌡️ Storage

💭 Top tips

❓ FAQ

🫐 Related Recipes

📖 Recipe

Blueberry English Muffins

Equipment

Ingredients

Instructions

Notes

Nutrition

Food safety

❤️ Reasons to Love This Recipe

🍫 Ingredients

📝 Instructions

🥣 Equipment

ℹ️ Substitutions

🌡️ Storage

💭 Top Tips

🥞 Related Recipes

📖 Recipe

Chocolate Protein Pancakes

Equipment

Ingredients

Instructions

Notes

Nutrition

Food safety

❤️ Reasons to Love This Recipe

🍫 Ingredients

📝 Instructions

🥄 Equipment

ℹ️ Substitutions

🌡️ Storage

💭 Top tip

🥞 Related Recipes

📖 Recipe

Chocolate Pancake Syrup