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If you’re a pancake lover, you’re going to love these easy oat flour pancakes that are just like regular pancakes but healthier.
These homemade oat flour pancakes are fluffy and delicious but they also pack a punch of nutrients. You can whip them up on weekends or make them ahead and quickly warm them in the morning in the microwave.
View postWho doesn’t love some delicious bacon in the morning… or really any time of day? This twisted bacon is the best way to impress guests at a brunch or breakfast gathering.
This became a viral TikTok recipe for a reason — you can easily turn simple slices of bacon into works of art with this twisted shape. It’s the perfect way to serve bacon to a crowd in an upscale way, or just create some chatter at the breakfast table.
View postIf you follow a low-carb or keto diet, you may have found that sometimes it can be a challenge to come up with easy breakfast ideas that are also tasty. These keto egg muffins are just the thing, though, to start the morning off right.
These are basically mini-frittatas that you make in a muffin tin. They’re incredibly easy to make and even easier to reheat before you run out the door (or once you get to work).
View postThese steamed eggs are a game changer if you’re a boiled egg fan. Whether you like them soft, medium, or hard boiled, this easy recipe is the best way to get the most perfect results every time.
For this recipe, all you have to do is bring the water temperature up enough that it’s at a gentle boil and giving off plenty of hot steam, then add the eggs in a basket, cover, and cook. This eliminates all of the guesswork of traditional hard-boiled eggs and results in eggs that have the most velvety texture.
View postEggs are the quintessential breakfast food and there are few things I love more in the morning than a fried egg. This recipe is the way to go for the most perfect sunny side up eggs.
If you like runny eggs, you’ll love these dippable beauties. The bright sphere of yolk sits on the just-set whites with their tasty, slightly crispy edges.
View postWhile there are plenty of different ways to whip up some eggs, this fried egg recipe might be my favorite way. I love how the whites form slightly golden, lacy edges and the bright yellow yolk stays runny — it’s perfect for dipping toast or crunchy potatoes.
Making good eggs is a skill every home cook should have up their sleeve. It’s so simple once you get the hang of it and it’s an easy way to get a healthy meal on the table.
View postAll you need are a few basic pantry staples to make these delicious, moist, and easy blueberry muffin recipe. They are perfect for breakfast, brunch, or snack time. Enjoy the sweet flavor of blueberries in every bite!
I don’t know about you- but I absolutely love enjoying a muffin with my coffee on the weekends. While it can be nice, and convenient to pick some up at the store – you really can’t beat one that is homemade. Which is where this blueberry muffins recipe comes in.
View postI’m always looking for ways to get a tasty, filling breakfast on the table whether it’s just for us or we’re having guests. This easy ham and cheese quiche recipe has become my go-to.
Many people hear the word quiche and think the dish is super fancy but in reality, it’s just an easily-elevated egg-based dish. The mixture of cream and eggs gives it a custard-like quality and then you can add any other meats, vegetables, and cheeses you like.
View postI love a classic banana bread recipe but I also like twists on tradition and wanted to try to add a new flavor to the somewhat sweet but simultaneously mellow flavored bread. This banana blueberry bread recipe did just the trick with its juicy blueberries dotting the banana bread with bright sweetness.
You can start your day with this tasty treat and a steamy cup of coffee, serve it as dessert, or make it a sweet side at a mid-day soiree. It’s really perfect for any event.
View postGrowing up, cinnamon rolls for breakfast were a treat on holidays. So now just the scent of them brings me back to Christmas mornings with my family. While I still love those sweet treats I decided to use them as an inspiration and created this cinnamon roll pancakes recipe that reimagines cinnamon rolls in a pancake form.
The pancakes themselves are filled with all of the cinnamon flavor while the decadent cream cheese glaze reminds me of the icing on traditional cinnamon rolls.
View postWatching holiday movies is one of my favorite things to do in December and while there’s a long list of ones that I enjoy, I can’t help but continue to love How the Grinch Stole Christmas. So, clearly, that’s my inspiration for making these green Grinch pancakes.
These themed pancakes taste like any other delicious pancake on their own. However, they’re made extra sweet by topping them with a sweet cream cheese icing, green whipped cream, and red heart sprinkles.
While I love to make dishes like eggs benedict with perfectly poached eggs or a whole breakfast of fried eggs, bacon, hash browns, and toast, that’s not always in the cards when I’m trying to cook for a crowd. That’s why I came up with this quick overnight breakfast casserole.
Whether you’re whipping up breakfast for a special occasion or you’re just looking for a delicious breakfast that’s quick to come together for busy mornings, this easy breakfast casserole is for you.
View postThese Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Pumpkin Zucchini Muffins – the perfect Fall treat! These muffins are so easy to make, and they’re packed with flavor. You’ll love the combination of pumpkin and zucchini in every bite.
Plus, they’re a great way to pair two of the most popular fall flavors all in one grab-n-go breakfast. Give these muffins a try today!
If you’re like me, you’re always looking for ways to use up extra zucchini and pumpkin. Here’s a delicious recipe for Pumpkin Zucchini Muffins that are perfect for fall.
These muffins are moist and fluffy, with a hint of pumpkin spice flavor. They are the perfect way to start your day!
Pumpkin Zucchini Muffins are the perfect fall treat! They’re moist, flavorful, and full of all the best fall spices. And they’re so easy to make, too!
Just mix everything together in one bowl and bake. These muffins are great for breakfast, snacks, or even dessert. And they freeze well, too!
Prep time: 10 minutes
Cook time: 20 minutes
To freeze, place the cooled muffins in a freezer bag. To reheat, remove from the freezer and microwave in 30-second increments or until heated through.
Zucchini muffins are best stored in an airtight container at room temperature or in the fridge. They will keep for up to 5 days.
You don’t need to peel zucchini before using it in baking.
You can easily turn this into a loaf of quick bread. Simply bake the muffins in a loaf pan instead of individual muffin cups.
The baking time will be slightly longer, so start checking the bread after about 25 minutes. Once the bread is golden brown and a toothpick inserted into the center comes out clean, it is done!
Let the bread cool in the pan for a few minutes before slicing and serving.
If your zucchini is too moist, it can make your muffins soggy. To avoid this, you can remove the moisture by grating the zucchini and then squeezing it in a clean kitchen towel. This will help to keep your muffins nice and moist.
This recipe works because it is packed with flavor. The pumpkin and zucchini work together to create a moist and delicious muffin that is perfect for fall. The spices in the recipe add to the flavor of the muffins and make them even more irresistible.
If you have frozen zucchini, you can still use it in bread or muffins. Just thaw the zucchini first and then squeeze out the excess moisture. You may need to add a little extra flour to your recipe to account for the moisture from the zucchini.
The perfect pumpkin zucchini muffin recipe is one that results in a moist and flavorful muffin. There are a few tips and tricks to ensure your muffins turn out perfectly every time.
First, be sure to use the correct size baking pan. If the pan is too small, the muffins will be overcooked on the outside and undercooked on the inside. If the pan is too large, the muffins will be undercooked on the outside and overcooked on the inside.
Second, always preheat your oven before baking. This will help ensure that your muffins bake evenly.
Third, when measuring the ingredients, be sure to use level measurements rather than scooping them into the measuring cup. This will help prevent any dry or wet spots in your batter which can result in uneven baking.
Fourth, once you’ve mixed together all of your ingredients, only stir them until they’re just combined. Over-mixing can result in tough muffins.
Finally, don’t open the oven door while they’re baking! Every time you do this, heat escapes and can cause your muffins to become overcooked or uneven.”
Zucchini is a great source of dietary fiber, which is important for maintaining a healthy digestive system.
Pumpkin is rich in antioxidants, which can help protect the body against disease.
Zucchini and pumpkin are both low in calories, making them a healthy choice for those watching their weight.
These muffins are a good source of vitamins and minerals, including vitamin A, potassium, and iron.
Zucchini is a type of summer squash that is low in calories and high in nutrients. It is a good source of vitamins A, C, and K, as well as potassium and manganese. Additionally, zucchini contains antioxidants and phytonutrients that may offer health benefits.
Zucchini can be eaten raw, cooked, or baked. When cooking zucchini, it is important to not overcook it, as this can cause the vegetable to become mushy. There are many delicious ways to enjoy zucchini, so get creative in the kitchen and try out new recipes!
Pumpkins are a great source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. They’re also low in calories and fat.
Pumpkins can help you lose weight or maintain a healthy weight because they make you feel full and satisfied. The fiber in pumpkins also helps to regulate digestion.
Pumpkins are good for your skin and hair due to their high antioxidant content. Vitamin A, in particular, is known to help keep skin looking youthful and radiant. Pumpkin seeds are also a good source of zinc, which can promote healthy hair growth.
Pumpkin consumption has been linked with lower risks of certain chronic diseases such as heart disease, diabetes, and cancer. This may be due to the presence of antioxidants and other nutrients in pumpkins that protect against cell damage and inflammation.
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This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Pumpkin Zucchini Muffins recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Zucchini Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Who doesn’t love pancakes, especially Pumpkin Pancakes? They’re fluffy, they’re delicious, and they’re perfect for a weekend breakfast.
But what if we told you that you could make pumpkin pancakes? These pancakes are perfect for fall, and they’re sure to get your day off to a great start. So give them a try this weekend!
Fall is in the air and that means pumpkin everything! The addition of pumpkin puree makes them incredibly fluffy and delicious. Serve them with a dollop of maple syrup and some crispy bacon, and you’ll be ready to face the day!
Pumpkin pancakes. They’re the perfect way to celebrate fall. And they’re really easy to make – you just need a few basic ingredients.
Plus, you can add your favorite toppings, like nuts, berries, or bananas. All you pumpkin lovers out there will absolutely LOVE this easy breakfast recipe.
Place any leftover pumpkin pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
Yes – a sugar substitute will work just fine. Just make sure it is a 1:1 swap for the regular version that way the dry and wet mixture ratios aren’t off when mixing all of the ingredients together.
DON’T MISS THESE HOLIDAY E-BOOKS!
This pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin pancake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Pancakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
Apple Cinnamon Muffins are a delicious breakfast or snack recipe! This simple muffin is perfect for Fall, and tastes like comfort!
Fall is in the air and that means it’s time for delicious recipes like these apple cinnamon muffins! These are perfect for a quick breakfast or snack. They’re easy to make and taste amazing. You’re going to love them!
This easy recipe is perfect for a morning snack or breakfast on the go. Best of all, they’re freezer-friendly so you can make a batch ahead of time and enjoy them throughout the season.
It’s finally starting to feel like fall, and that means it’s time to start baking all of our favorite autumn-inspired treats! These apple cinnamon muffins are the perfect breakfast or snack for chilly days.
They’re easy to make, and they taste delicious warm out of the oven. Plus, they’re loaded with healthy ingredients like apples and cinnamon. So give them a try this season – you won’t be disappointed!
When stored in an airtight container or ziptop bag, these muffins will keep for up to 5 days at room temperature. If required, you may refrigerate them to extend their shelf life by another few days.
I recommend refrigeration if you live in a hot or humid climate.
Yes! These muffins freeze very well. I recommend waiting until they’ve completely cooled before wrapping them. Then wrap each one individually with plastic wrap.
Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
You can certainly make mini muffins by using a mini muffin pan. The bake time will be shorter, so keep an eye on them and check for doneness earlier than the recipe indicates.
No, you don’t need to use paper liners with muffins. They can aid in the prevention of muffin sticking and make cleanup a little easier.
If you don’t have paper liners, you can also grease the muffin pan with some butter or cooking spray. I like to use my own homemade baker’s release.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
There are a few key ingredients that will help to keep your muffins moist, even when stored. Be sure to use yogurt, milk, or buttermilk in the recipe. Adding oil or melted butter will also add moisture. Finally, don’t overmix the batter – mix just until combined.
Yes, you can use a different flour, but it will affect the texture of the muffins. I would recommend using a 1:1 gluten-free baking flour if you need to make these muffins gluten-free. You could also use whole wheat flour, but the muffins will be denser.
Yes! You can add chocolate chips, blueberries, or any other mix-ins that you like. Be sure to fold them into the batter gently so that they don’t sink to the bottom.
There’s really no limit to what you can serve alongside these muffins – but here is a list of our most-served recipes that we pair with them.
DON’T MISS THESE HOLIDAY E-BOOKS!
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy apple muffins recipe, you’re going to love these other muffins too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Apple Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Muffins are a great way to start your day, and this Basic Muffin Recipe is one of the easiest you’ll find. With just a few simple ingredients, you can have fresh muffins in no time! PLUS you can add your favorite mix-ins for even more variety!
Try it out with different mix-ins, or top them with your favorite frosting or glaze. No matter how you make them, muffins are always a delicious breakfast treat.
You absolutely can’t go wrong with this simple base muffin recipe. It will be all you need to start and then the sky is the limit when it comes to changing them up for a whole lot of variety.
When we first moved to Idaho I was on a mission to make the kids breakfast from scratch. No pre-packaged foods, cereals, or anything like that.
So each weekend I would whip up some sort of breakfast casseroles, muffins, donuts, pancakes, eggs, bacon, and waffles – enough to last the week. They only had to reheat and they had a homemade breakfast.
We kept that going for many years – until life shifted and they weren’t here for breakfast as often as they once were. But it was sure nice to be able to do that – and this muffin recipe made it so much easier to make it happen.
A master muffin recipe is a basic recipe that can be used to make a variety of different flavors of muffins. The beauty of a master muffin recipe is that it can be easily customized to create any flavor you desire. All you need to do is add your desired ingredients to the basic batter and bake as usual.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed.
I recommend refrigeration if you live in a hot or humid climate.
You can certainly make mini muffins by using a mini muffin pan. The bake time will be shorter, so keep an eye on them and check for doneness earlier than the recipe indicates.
Yes, these muffins can easily be made into jumbo muffins. Just increase the bake time by a few minutes. Check for doneness using the toothpick test – insert a toothpick into the center of the muffin, and if it comes out clean, they’re done.
If you want to add some extra flavor to your basic muffin mix, consider adding in some fruit, chocolate chips, or spices. For fruit, try blueberries, raspberries, or diced apples.
Chocolate chips always make a delicious addition. And if you want to add some spice, cinnamon or nutmeg are both great options.
No, you don’t necessarily need to use paper liners when baking muffins. However, they can help to keep the muffins from sticking to the pan and make cleanup a little easier.
If you don’t have paper liners, you can also grease the muffin pan with some butter or cooking spray. I like to use my own homemade baker’s release.
Baker’s release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
The main difference between a muffin and a cupcake is that muffins are typically less sweet than cupcakes. They also often have less frosting, if any at all.
Additionally, muffins are usually baked in a more casual style, without much decoration. Cupcakes, on the other hand, are often more elaborately decorated and can be quite sweet.
There are a few things you can do to make sure your muffins are moist. First, be careful not to overmix the batter – mix just until the ingredients are combined. Overmixing can make the muffins tough.
Second, add some fat – yogurt, buttermilk, or even just an extra egg yolk will help to keep the muffins moist. Finally, don’t overbake them – they should be just lightly golden brown on top when they’re done.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap.
Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy muffin recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!
If you love this Basic Muffin Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
This Instant Pot Apple Butter is everything you love about apple butter but made quick and easy using the pressure cooker.
I’m sure I’m not the only one that gets excited when apple butter is in season. It’s one of my favorite Fall treats.
And, what’s even better, is that you can make it in your Instant Pot! This recipe is so easy and it turns out great every time. You’re going to love it!
For years I have made apple butter using our slow cooker. But that was when we would either pick up apples at the store or spend a weekend at the orchard.
Now that we have our own mini-orchard – I am swimming in apples during the fall season. Even with several slow cookers going at once – making apple butter and getting all of the apples processed was just taking too long.
So I spent a good amount of time last year perfecting my recipe for the pressure cooker. It is simple and easy and comes out perfect every single time.
Use this apple butter in this delicious Apple Butter Bread!
Apple butter is a delicious, thick spread that is made from apples. It is perfect on toast, muffins, biscuits, and more!
Making apple butter in the Instant Pot takes a fraction of the time it would take to make it on the stovetop.
Plus, the Instant Pot keeps your kitchen cooler than using the stovetop and is so much faster than the slow cooker. If you love apple butter, you need to try this recipe!
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Now – keep in mind that it is not recommended that you use an Instant Pot for canning. The temperature can not be regulated and monitored the same way as it is when using a traditional pressure cooker for canning.
So for this recipe, I recommend using a water bath canning method. To do so –
Process jars in a water bath canner for 5 minutes for half-pints and pints. Process for 10 minutes for quarts.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes – this recipe can be made in the slow cooker. Here is my family recipe for slow cooker apple butter that has been passed down from my grandmother. It is delicious and so easy to make too.
Well- we didn’t pick the types of trees that were planted on our property. That was decided by the first owners and we are the lucky recipients. So I have no idea what types we have here. I’m just using what I have and it’s working just fine.
However – since I’m sure most of you will be buying your apples at the store – here are some suggestions.
When you are making apple butter, there are different kinds of apples that work best. The ones that work for making homemade applesauce are the same ones that work for apple butter.
Some apples have a higher water content, so they don’t make for a good sauce. Some are too sweet, which can also make for a watery sauce.
When picking an apple to make into apple butter, you want to focus on ones that are less juicy or tart in flavor. This will result in a nice thick butter that doesn’t have any excess liquid in it. The best type of apple for this is usually the Red Delicious variety, though Golden Delicious will work as well.
While we like to spread apple butter on toast or a homemade bagel for breakfast – there are plenty of recipes you can use it IN instead of spreading it on. Here are some of our favorites. (you can use this IP version or our slow cooker apple butter)
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
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If you love this easy Pressure Cooker Apple Butter recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Apple Butter as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH TASTE OF THE FRONTIER!
Be sure to follow me on my social media, so you never miss a post!
These TikTok Cinnamon Rolls have been all the rage lately! They are the easiest cinnamon rolls you’ll ever make, and so delicious too.
There are a lot of things to love about cinnamon rolls. They’re warm, gooey, and perfect for a winter breakfast. But let’s be real: they can be a pain to make.
Especially if you want them fresh from the oven on a weekday morning. That’s where TikTok cinnamon rolls come in.
These cinnamon rolls take only five minutes to prep, and 30 minutes to bake. So whether you’re short on time or just don’t feel like dealing with yeast, these babies will do the trick.
Plus, they’re always a crowd-pleaser! Who can resist golden brown dough stuffed with sweet cinnamon sugar? Nobody, that’s who. If you’re looking for an easy breakfast that’ll wow your taste buds, look no further!
Don’t miss our other TikTok viral recipe – Mini Pancake Cereal!
These cinnamon rolls are a trend that became popular on TikTok. You basically ditch the instructions on the packaging of the cinnamon roll tube and bake them a different way.
The result is giant, Cinnabon-like cinnamon rolls that are so fluffy and delicious.
Once you’ve made the cinnamon rolls, you’ll want to make sure you store them properly so they stay fresh and delicious. Here are a few tips:
– Keep them in an airtight container at room temperature for up to 3 days.
– If you want to keep them longer, you can store them in the fridge for up to 1 week.
– You can also freeze them for up to 3 months. Just make sure to wrap them tightly in a freezer-safe container before putting them in the freezer.
Yes – you can make these in the air fryer if you don’t want to run your oven! YAY!
To do so – you will want to make HALF of this recipe and use a small air-fryer-safe pan that fits in your air fryer. I would recommend using the regular-size cinnamon rolls instead of the Grands.
When adding the heavy cream for the small batch – you will only need a half cup. Then just “bake” in your air fryer for 12-15 minutes at 320°F OR until golden on top and cooked through.
Keep checking them towards the end as all air fryers tend to cook a bit differently and you don’t want burnt cinnamon rolls.
We tried the trend with the Grands – as shown in the viral recipe. But I have seen others that made them with the regular size rolls. The result was similar but smaller. Just as you would expect from using smaller rolls.
If you decide to use the smaller ones, you will need to bake them for a bit less time. Start checking them after 17-20 minutes. They should be about done within that time.
These cans are super simple to open. Just remove the paper wrapper. A lot of times the rolls are under so much pressure that the tube will just pop open on its own once the paper has been removed.
However, if that isn’t the case – you can either give it a tap on the edge of the counter OR take the end of a blunt object like a wooden spoon or the handle of a butter knife and use it to add a little pressure to the tube.
This is usually all it needs to pop the tube open and you can then arrange the rolls in your casserole dish.
The pecan glaze is completely optional. For this round we tried it without but then made them again with the glaze.
When you add the glaze it makes them more like a sticky bun vs a cinnamon roll. Both are insanely delicious and I wouldn’t turn either of them down. It just depends on what you are craving at the time.
To make the pecan glaze – just combine 1 cup of brown sugar with a 1/2 cup of butter and 1/2 cup of chopped pecans in a skillet. Heat over medium-low until the butter has melted and the sugar has dissolved.
You should have a caramel-like syrup with pecans mixed in. Pour that mixture over the top of the rolls before baking but after you have added the heavy cream. Bake as directed.
There are a few things that go really well with cinnamon rolls, and here are a few of our favorites:
So – this recipe is adapted from saw @mississippi_kween but there are a few others that have been sharing similar hacks. As with most recipes, it is really hard to know for sure who was THE FIRST.
No – you can use any brand of refrigerated, canned cinnamon rolls you can find. This should work with all of them out there. The only thing you need to watch is which size you are buying since that will change the baking time.
This cinnamon roll recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a doctored recipe hack like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy TikTok Cinnamon Rolls recipe, you’re going to love these other cinnamon rolls too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
One-Hour Carrot Cake Cinnamon Rolls
Cinnamon Roll French Toast Bake
Copycat Roadhouse Cinnamon Butter
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Huevos Rancheros is a signature breakfast dish that includes eggs, fried corn tortillas, and a delicious ranchero sauce.
Do you love Mexican food? Specifically, do you love Huevos Rancheros? If you answered yes to either of those questions, then this recipe is for you!
Today, we’re going to show you how to make a mouth-watering Huevos Rancheros dish that will have your taste buds singing with happiness. So what are you waiting for? Read on and get cooking!
Many years ago I made this recipe for a friend. My family loved it, and my friend loved it even more.
Since then we have been making it and I kept meaning to photograph it so I could share it here with you all. Finally, I just buckled down and did it and I am so excited to share it with you.
I know you’ll love this as much as we do. It is fantastic!
Huevos Rancheros is a dish that consists of eggs cooked either soft or hard, served on a corn tortilla, and covered in a chili sauce. It’s a popular Mexican breakfast dish and it’s easy to see why – it’s filling, flavorful, and can easily be customized to your liking.
If you’re looking for an easy and delicious breakfast option, huevos rancheros is definitely worth trying!
If you are tight on time and don’t want to make the homemade ranchero sauce – you can use your favorite salsa instead. It will still be a delicious breakfast.
The level of spice in huevos rancheros depends on the ingredients used. The sauce is typically made with chili peppers, which can make it spicy. If you do not like spice, you can omit the chili peppers from the sauce or ask for a milder sauce when ordering at a restaurant.
Migas is another traditional Mexican breakfast dish that is similar to huevos rancheros. The main difference is that migas contain eggs that are scrambled instead of being served sunny-side up.
Ranchero sauce is a traditional Mexican sauce made with tomatoes, onions, and chili peppers.
Huevos rancheros is typically served with refried beans, avocado, and sour cream. Here are a few recipes we like to serve with it.
You bet – if you don’t want to make fried eggs, you can cook them in a variety of different ways and add them to the top of the tortilla and beans. Be sure to check out these recipes for eggs below!
Try this recipe with my homemade white corn tortillas!
If you have leftovers, Huevos Rancheros can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Yes, you can make huevos rancheros ahead of time and reheat them when ready to serve.
Cotija is a Mexican cheese that is similar to feta. It is a white, crumbly cheese that has a salty, tangy flavor.
If you cannot find cotija cheese, you can substitute it with feta cheese or another type of white, crumbly cheese.
Be sure to check out my over-easy egg recipe for all the tips and tricks when making THE BEST fried eggs!
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made breakfast like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this Huevos Rancheros recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Huevos Rancheros recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Huevos Rancheros as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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There’s nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can’t go wrong.
This is the best and easiest recipe for donuts made with sour cream. They’re light and tender with a beautiful sweet sugar glaze on top.
Perfect when paired with coffee or orange juice on a weekend morning. If you love old-fashioned donuts, you will absolutely love this recipe.
When we lived in the city we would pick up donuts almost every Saturday morning. Then when Uber eats became a thing – there was never a weekend when we didn’t have donuts on hand for breakfast.
Now that we are out of the city, we don’t have a donut shop within 100 miles – so we are making our own. My daughter loves the old-fashioned variety, while I prefer cake and the hubs loves fritters.
Since we already make our favorites pretty regularly, we decided to whip up some old-fashioned donuts, which made her so happy.
Our cream donuts are best eaten the same day they’re made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Sour cream donuts are made with sour cream in the batter, which gives them a delicious tang. Regular donuts are usually made with milk or buttermilk.
Yes, sour cream donuts can be frozen. Just place them in a freezer-safe container or bag and they’ll keep for up to 3 months.
You can microwave them for 15-20 seconds. I don’t recommend any more than that. Keep in mind that the glaze will melt when reheating, which could make the donuts a bit soggy as it soaks into them.
Old fashioned sour cream donuts are called old fashioned because they’re made with sour cream instead of milk or buttermilk. This gives them a delicious tang that sets them apart from other types of donuts.
Plus, they’re the perfect size for a quick breakfast or snack.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
In short- yes. Light and delicate donuts similar to those from the bakery can be made with purchased cake flour.
Homemade cake flour replacements don’t really work, and all-purpose flour will not produce donuts with the same delicate texture as what you get with commercially-made cake flour.
When you use unbleached flour, the donuts won’t absorb as much moisture, resulting in crumbling cakes when fried.
Yes – this dough must be fried. This recipe will not yield the proper results when baked. Some have tried it in an air fryer with success. I can’t attest to the texture of the air fried donuts nor can I tell you how much time you would need to cook them for. I have not tried it yet.
Also – be sure to use fresh oil. Don’t try to reuse oil from chicken or french fries or tortillas. That oil will have remnants of flavor from those other things you cooked in there. Plus – oil from cooking things like chicken should always be discarded after one use anyway.
Don’t forget to fry up those donut holes too!
Yes – please don’t skip this part. Chilling the dough is essential to the dough being at the right temperature when it hits the oil – making the perfect texture when done cooking.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This donut recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this donut recipe. (you can also SHOP MY FAVORITES in my store)
If you love this old-fashioned donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Old Fashioned Sour Cream Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Parfait Cups are the perfect make-ahead breakfast. Loaded with yogurt, granola, sweet honey, and mixed berries, they are a refreshing way to start the day!
These yogurt parfaits really are a delicious and healthy breakfast option. They are so versatile and can be made with so many different ingredients.
With this recipe, we used yogurt, granola, mixed berries – and of course, local honey.
Since we usually gravitate towards easy breakfasts like these during the warm summer months, and those same months are when we have the best access to all the colorful berries in the garden – it is fun to make these in pretty, patriotic colors.
I’m a HUGE lover of red, white, and blue – so whenever I can incorporate them into my recipes, I’m all for it. Because they are a healthy, patriotic-themed snack they are not only great for breakfast – but would make a healthy option for desserts during all your summer holiday celebrations too!
A yogurt parfait cup is a yogurt-based breakfast dish. It typically consists of yogurt, granola, and mixed berries.
Parfait is a French invention that involves boiling cream, egg, sugar, and syrup to make a custard-like puree.
The American version, in contrast, is made up of several ingredients layered together, including granola, nuts, yogurt, and liqueurs as well as fruits or whipped cream.
Stir your parfait as you eat to enjoy it. Stir the parfait while eating so that all of the components mix together, or simply bite pieces from different layers of the parfait.
Yogurt parfaits are a healthy breakfast option because they contain yogurt, which is a good source of protein and calcium. Additionally, yogurt parfaits typically contain granola, which is a good source of fiber.
Mixed berries are also a healthy addition to yogurt parfaits as they are packed with antioxidants.
Yes – these can be made with frozen fruit. I do recommend thawing the fruit by rinsing it with water and then drying it off before adding it to the mixture.
Frozen fruit tends to get pretty soggy once it is thawed, so I don’t recommend using it if you plan on making several parfaits ahead of time and storing them in the fridge for a couple of days.
These are a great breakfast option for both kids and adults. They are also a good option for people who are looking for a healthy and filling breakfast.
I recommend enjoying these for up to 3 days when kept properly refrigerated. If you are going to have these out at a breakfast buffet, please keep them on a chilled tray or have them nestled in a bucket of ice. You don’t want them out at room temperature for more than 30-45 minutes.
You can add oats to do an overnight oats mixture to this parfait by following these instructions.
Yes, yogurt parfaits can be made with vegan yogurt and granola. Simply substitute the yogurt and granola for vegan versions.
Here are some tips for making yogurt parfait cups:
– Use plain yogurt and add your own sweetness with honey or agave nectar.
– Get creative with your toppings! Try adding different types of berries, nuts, or seeds.
– If you are making yogurt parfaits for a large group, consider setting up a yogurt bar where people can choose their own toppings.
Yes, these can be made ahead of time. Simply layer the yogurt, granola, and berries in a cup and store them in the fridge for up to two days.
It makes planning breakfasts so easy when you can make several ahead of time and then they become a super quick, grab-n-go breakfast.
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a parfait before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy breakfast recipe, you’re going to love these other quick breakfast ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Yogurt Parfait Cups as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.
Who doesn’t love donuts? Strawberry donuts are even better! These baked donuts are glazed with a delicious strawberry frosting. They’re perfect for a weekend breakfast or brunch.
Bonus – they are so simple to make, there’s no excuse to go to the donut shop anymore!
When we lived in town it was so easy to run out and pick up donuts for breakfast on the weekends. It was even better when Uber Eats and Doordash became a thing – delivered and I didn’t even have to go anywhere.
But now that we are far out of town, it isn’t so easy. I have had to get back in the habit of making our own donuts. Fortunately, these baked donuts are ready in just 30 minutes – which is less time than it took to get in the car and go pick some up, even when we were in the city.
I know you’ll absolutely love them. They have that perfect sweet strawberry flavor – mmmmmm SO GOOD!
I store them in an airtight container in the refrigerator for up to 4 days. This keeps the frosting from getting too gooey. You can also store them in a cardboard box or paper sack at room temperature just like you would the ones you get at the bakery.
The key is to avoid the airtight container at room temperature because it makes the glaze too moist and you have a big ol mess.
Oh of course! If you only need 6 donuts instead of a dozen – this recipe reduces easily. But do keep in mind that you will have to use an egg product so you can measure out half of an egg.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Often called cake donuts, baked doughnuts are a variation of the traditional fried donut. Unlike their fried counterparts, baked doughnuts are made using an oven instead of a deep fryer. They are typically glazed or coated with delicious icing or frosting for extra flavor and sweetness.
I would say yes, but I have not given it a try. I would add between 1/2 to 1 cup of diced strawberries. Keep in mind that they will bake out their moisture, which could increase baking time.
This will most likely increase the volume of the batter – so you may need to make more than the 12 shown here.
Freeze-dried strawberries can be found in the baking aisle of most grocery stores. If you can’t find them there, check online. I like to get mine delivered as our smaller stores here in rural Idaho don’t always have them.
