Breakfast Archives - A Beautiful Mess

Cinnamon Rolls

Emma Chapman — Sat, 14 Dec 2024 13:43:00 +0000

Is there anything better than a warm cinnamon roll alongside your morning coffee? Answer: NO. Soft and flaky bread rolled with cinnamon, sugar and butter and topped with a cream cheese frosting glaze—it’s everything a decadent breakfast (or dessert) should be IMO. And this fluffy cinnamon rolls recipe is a classic. If you are looking for a special breakfast treat, whether for a holiday or no particular reason at all, make these soon!

This homemade cinnamon rolls recipe requires only one rise and one rest. You can also make these the night before if you are in need of overnight cinnamon rolls.

Related: Does this recipe make more than you need? If so, try our small batch cinnamon rolls instead.

Ingredients

Unsalted butter
Milk – whole milk is what I tend to use
Vanilla extract
Granulated white sugar
Active dry yeast
All-purpose flour
Salt
Large eggs
Brown sugar
Cinnamon
Cream cheese
Powdered sugar – also called confectioner’s sugar

I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13-inch pan will also work well.

How to make Cinnamon Rolls

First, make the cinnamon roll dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.

Now, in a large mixing bowl add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms. On a floured work surface turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like. Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.

Toward the end of the rise time, make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.

Use a rolling pin to roll the dough out into a large rectangle. Spread the cinnamon sugar filling all over the surface of the rectangle. Roll this up and slice with a sharp knife into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.

Place the rolled dough in the buttered baking dish. Allow to rest for 20 minutes. Bake at 350°F for 30 minutes until the edges are golden brown. Allow to partially cool before adding the frosting glaze.

To make the cream cheese frosting in a stand mixer, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.

Tips & Notes

If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.
If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.
I’ve also seen bakers use unflavored dental floss to slice through the cinnamon rolls.
The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.
I will often set the baking dish on top of a baking sheet as this makes it a little easier the move in and out of the oven.
If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes, aiming for room temperature, before baking the next day.
Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.

More Breakfast Recipes

Frequently Asked Questions

What is the difference between active dry yeast and instant yeast?

Crepes

Emma Chapman — Sun, 01 Dec 2024 14:25:00 +0000

Don’t sleep on this crepes recipe. These are easy to make and require no special equipment. The result is soft and foldable crepes that taste rich and slightly vanilla. They are perfect for a fun breakfast or afternoon snack slathered in Nutella or topped with fresh berries and whipped cream. Yum!

Crepes are sort of like a pancake, although the texture is more like a custard and less like bread. You can easily roll them or fold them so they make excellent vessels for all sorts of fillings and creams. And while I tend to make sweet crepes, you certainly could skip the vanilla extract in the recipe below and make savory crepes with cheese, bacon or ham as a filling.

Related: Make your own filling with this easy strawberry jam or blueberry jam recipe.

Ingredients

Eggs
Milk
Water
Salt
Vanilla extract
All-purpose flour
Butter

I tend to keep my crepes pretty simple, and then go wild with the fillings. But if you’d like to spice these up a little, you could add some cinnamon, nutmeg or even pumpkin pie spice. And if you are making savory crepes, skip the vanilla extract and add some black pepper, garlic powder or finely chopped green onions to the batter instead.

How to make Crepes

In a blender, combine the eggs, milk, water, salt and vanilla extract. Blend to combine. Then blend in the flour and melted butter. I like doing this in a blender, but if you don’t have one you could also do this in a mixing bowl and whisk together by hand.

Lightly spray a nonstick pan with cooking spray. Over medium heat pour in 1/3 cup of the crepe batter and immediately swirl the pan so the batter spreads out as thin as it will go.

Once the edges set, and you will likely see a few bubbles in the center, use a rubber spatula to go around the edges of the crepe to get underneath it. Then flip it and cook for another minute or two on the other side.

Repeat until you’ve cooked all the batter into crepes. Serve warm.

Tips & Additional Information

Some will recommend shifting the flour into the batter so as to avoid any lumps. I don’t find this necessary, although it does work to avoid batter lumps. If you see any, simply whisk or mix more.
You do not have to use cooking spray on a nonstick skillet. I like to as I find the cooking spray (or oil, or butter) will add a little more color and texture to the outside of the crepe. But you can skip it.
Crepes store well! I save any leftovers in an airtight ziplock with parchment paper in between each in the refrigerator. I will rewarm them in the microwave for 30 seconds to reheat them.
Since leftover crepes are so easy to rewarm, I tend to make more than I need, which is why this recipe makes around 15 crepes. You can easily cut this recipe in half if you want to make less.

More Breakfast Recipes

Crepe Fillings & How to Fold

I like to fold crepes in triangles. You can do this by folding in half, and then folding in half again.
You can add filling and roll up the crepe like a tortilla.
I like jams and jellies for filling, but some other spreadable ideas include peanut butter (or any nut butter like almond butter) and chocolate hazelnut spread (Nutella) or lemon curd.
Mix together some granulated white sugar and lemon juice and lemon zest for a sweet and sour topping.
Mix together some granulated white sugar and cinnamon for a sugar and spice topping.
Softened cream cheese, Greek yogurt or ricotta.
Chocolate sauce or caramel sauce for more of a dessert option.
I also loved fresh whipped cream, canned whipped cream or even Cool Whip, along with berries such as strawberries, blueberries, or raspberries. Also sliced bananas or apples are great!

Crepes

Thin, custard-like pancakes made with eggs, milk, water and flour.

Course Breakfast

Cuisine French

Keyword crepes

Prep Time 5

Cook Time 10

Total Time 15

Servings crepes

Calories 115kcal

Author Emma Chapman

Ingredients

4 eggs
1 cup milk
1 cup water
½ teaspoon salt
½ teaspoon vanilla extract
2 cups all-purpose flour
¼ cup melted butter

Instructions

In a blender, combine the eggs, milk, water, salt and vanilla extract. Blend to combine.
Then blend in the flour and melted butter. I like doing this in a blender, but if you don’t have one you could also do this in a mixing bowl and whisk together by hand.
Lightly spray a nonstick pan with cooking spray. Over medium heat pour in 1/3 cup of the crepe batter and immediately swirl the pan so the batter spreads out as thin as it will go.
Once the edges set, and you will likely see a few bubbles in the center, use a rubber spatula to go around the edges of the crepe to get underneath it. Then flip it and cook for another minute or two on the other side.
Repeat until you’ve cooked all the batter into crepes. Serve warm.

Notes

Some will recommend shifting the flour into the batter so as to avoid any lumps. I don’t find this necessary, although it does work to avoid batter lumps. If you see any, simply whisk or mix more.

You do not have to use cooking spray on a nonstick pan. I like to as I find the cooking spray (or oil, or butter) will add a little more color and texture to the outside of the crepe. But you can skip it.

Crepes store well! I save any leftovers in an airtight ziplock with parchment paper in between each. I will rewarm them in the microwave for 30 seconds to reheat them.

Since leftover crepes are so easy to rewarm, I tend to make more than I need, which is why this recipe makes around 15 crepes. You can easily cut this recipe in half if you want to make less.

Nutrition

Hashbrown Casserole

Emma Chapman — Thu, 21 Nov 2024 14:09:00 +0000

For many years while my sister lived in Nashville and I would travel to visit her if at all possible, I would stop into Loveless Cafe on the way home. It’s adorable and all their food is delicious, but I especially love their hashbrown casserole. It is very similar to Cracker Barrel’s hashbrown casserole, another favorite of mine. But even if you’ve never been to these restaurants you should try this recipe—the flavor is awesome! It is heavily inspired by both.

This hashbrown casserole recipe is cheesy, comforting and SUPER easy to make. This is a great side dish for Christmas morning or any breakfast or brunch potluck. I love this alongside bacon and eggs or you can go all in on the casserole theme and make Breakfast Casserole and French Toast Casserole too.

Related: Next up, try my Tater Tot Casserole, Air Fryer Breakfast Potatoes or Cinnamon Rolls.

Ingredients

Shredded hashbrown potatoes
Onion powder
Garlic powder
Sour cream
Cream of chicken soup
Cheddar cheese
Salt
Black pepper
Chives

How to Make Hashbrown Casserole

If you’re using frozen hashbrowns, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.

In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.

Prep your baking dish by spraying with nonstick cooking spray or lightly greasing with melted butter. Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese. Bake in the oven at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.

Tips & Substitutions

Cream of chicken soup is what I recommend to make this recipe the most “copycat Cracker Barrel” it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.
While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.
I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.
While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.
If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.
Save any leftovers in an airtight container in the fridge for least 3 days. Rewarm in the microwave.

More Casserole Recipes

Broccoli Casserole
Green Bean Casserole
Scalloped Potatoes
Best Baked Macaroni and Cheese
Funeral Potatoes
Corn Casserole
Chicken and Rice Casserole
Best Stuffing Recipe
Cauliflower Au Gratin
Jello Salad – also called Strawberry Pretzel Salad
Sweet Potato Casserole

Hashbrown Casserole

A creamy, cheesy breakfast casserole made with shredded hashbrown potatoes

Course Breakfast

Cuisine American

Keyword casserole

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 197kcal

Ingredients

30 ounces hashbrowns
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup sour cream
8 ounces cheddar cheese
1 can cream of chicken soup
salt and pepper
1 tablespoon chives

Instructions

If your hashbrowns are frozen, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.
In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.
Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese.
Bake at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.

Notes

Cream of chicken soup is what I recommend to make this recipe the most “copycat Cracker Barrel” it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.

While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.

I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.

While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.

If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.

Save any leftovers in an airtight container in the refrigerator for least 3 days. Rewarm in the microwave.

Nutrition

Tater Tot Casserole

Emma Chapman — Tue, 22 Oct 2024 13:02:00 +0000

We’re excited to share our Tater Tot Casserole recipe. If you are needing a simple, crowd-pleasing meal, try this tater tot casserole. Even our 2-year-old approves. This is so comforting with basic, easy to love ingredients. Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!

Ingredients

Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
Garlic – Minced garlic.
Cream of Mushroom Soup – Or cream of chicken soup.
Cheddar Cheese – For a melty, cheesy layer.
Tater Tots – Frozen tater tots work just fine for this recipe.
Chives or other Fresh Herbs – As garnish.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

Directions

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips for Making

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

More Casserole Recipes:

Broccoli Casserole
Corn Casserole
Green Bean Casserole – with fresh green beans
Chicken and Rice Casserole
Loveless Cafe Hashbrown Casserole
Best Baked Macaroni and Cheese
Duchess Sweet Potato Casserole
Stuffing Topped Macaroni and Cheese
Cauliflower Au Gratin
Overnight No-Boil Lasagna

Tater Tot Casserole

Simple 5-ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 361kcal

Author Emma Chapman

Equipment

1 9×13 baking dish casserole dish

Ingredients

1 pound ground beef
5 cloves garlic
1 can cream of mushroom soup
2 cups cheddar cheese
25 ounces frozen tater tots
2 tablespoons chives or green onions optional
salt and pepper

Instructions

Mince the garlic.
In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

Nutrition

Pumpkin Bread

Emma Chapman — Mon, 21 Oct 2024 13:13:00 +0000

This easy pumpkin bread recipe has it all! A soft crumb interior, slightly crispy edges and lots of pumpkin spice flavor. With less than 10 ingredients, this pumpkin bread is a baking project must this season. If you like banana bread and fall vibes, you MUST make this recipe.

I use pumpkin pie spice in this quick bread recipe, but if you don’t have that simply click on that recipe to see all the ingredients that go into it. Spoiler: It’s a lot of cinnamon, nutmeg, ginger, cloves and allspice—basically exactly how I want my house to smell in autumn. And that’s a bonus of this pumpkin bread; it smells SO good while it bakes. And the taste is out of this world.

Related: Next up, try our Pumpkin Cookies, Pumpkin Muffins, Pumpkin Pasties, Pumpkin Pie or our classic Pumpkin Cheesecake.

Ingredients

Butter
Brown sugar
Eggs
Vanilla extract
Pumpkin puree
All-purpose flour
Baking soda
Salt
Pumpkin pie spice

Make sure you grab a can of pumpkin puree and not pumpkin pie mix. Pumpkin puree typically only has one ingredient: pumpkin. I also like to add turbinado sugar, sometimes called sugar in the raw, to the top of this bread before baking. It just adds a little crunch and feels more like a bakery—but it’s optional!

How to make the Best Pumpkin Bread Recipe

In a large bowl, cream together the softened butter and brown sugar. Then stir in the eggs and vanilla extract. Then stir in the pumpkin.

In a smaller mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice, which adds so much pumpkin flavor. Whisk to combine. Then add the dry ingredients to the wet ingredients and stir to form the pumpkin bread batter.

Spray a standard size loaf pan with nonstick cooking spray, or line with parchment paper. Add the batter and top with turbinado sugar, if using. Bake in the oven at 325°F for 50 minutes. A toothpick inserted in the center should come out clean; meaning without any gooey batter. Allow to cool in the pan for 15 minutes before trying to remove.

I love this pumpkin bread recipe warm with a little butter. You can store leftovers in an airtight container or plastic wrap for at least 3 days. If you want to refrigerate the leftover bread, it will likely last a little longer. You can also freeze this pumpkin bread. Warm in the microwave for 30 seconds to reheat it.

Tips for Making

I always crack eggs into a small bowl before adding to any recipe. If I get a piece of egg shell in the mix, I can easily fish it out with half of the remaining egg shell. This is much harder to do if you’ve already added the egg(s) to a batter.
If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon allspice.
I really love Pam nonstick baking spray made with flour, and it’s also called “perfect release.” I think this product works so well for baking pans.
If you want to add up to 2/3 a cup of chocolate chips to this pumpkin bread, feel free! Other great additions include chopped pecans or walnuts.

More Pumpkin Recipes

Pumpkin Bread

A soft and flavorful pumpkin bread recipe with less than 10 ingredients!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin bread

Prep Time 10

Cook Time 50

Total Time 1

Servings pieces

Calories 333kcal

Author Emma Chapman

Equipment

loaf pan

Ingredients

½ cup butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons turbinado sugar optional

Instructions

In a large mixing bowl, cream together the softened butter and brown sugar.
Then stir in the eggs and vanilla extract. Now stir in the pumpkin.
In a smaller mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice. Whisk to combine.
Then add the dry ingredients to the wet and stir to form the pumpkin bread batter.
Spray a standard size loaf pan with nonstick cooking spray, or line with parchment paper.
Add the batter and top with turbinado sugar, if using.
Bake at 325°F for 50 minutes. Allow to cool in the pan for 15 minutes before trying to remove.

Notes

You can store leftovers in an airtight container for at least 3 days. If you want to refrigerate the leftover bread, it will likely last a little longer. You can also freeze this pumpkin bread. Warm in the microwave for 30 seconds to reheat it.

If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon allspice.

Nutrition

Chocolate Chip Banana Bread

Emma Chapman — Sat, 19 Oct 2024 13:07:00 +0000

This chocolate chip banana bread is SO delicious. It has a soft and moist crumb with a slightly crunchy exterior and this recipe doesn’t skimp on the chocolate. When I have ripe bananas on hand, this is what I crave!

This chocolate chip banana bread requires 4-5 ripe bananas, and I’ll share the quickest way to ripen bananas if yours are on the green side. You can also use a number of different types of chocolate chips in this recipe depending on what you have and what you prefer.

Related: Next up, try our One-Banana Banana Bread, Chocolate Chip Bread, Zucchini Bread, Pumpkin Bread or Poppy Seed Bread.

Ingredients

Bananas
All-purpose flour
Baking soda
Salt
Chocolate chips
Walnuts (optional)
Butter
Brown sugar
Eggs
Greek yogurt
Vanilla extract

Directions

In a bowl, peel and mash the ripe bananas with a fork.

In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.

In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract. Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.

Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.

Bake at 350°F for 50-55 minutes. Allow to cool for 10-15 minutes in the pan before trying to remove.

How to quickly ripen bananas

You can learn how to quickly ripen bananas in the oven or in a day or two here. But the absolute fastest way is in the microwave. Simply use a fork to poke a few holes all over the banana and then microwave on high in 30-second intervals until softened. While this method is fast, it also isn’t perfectly ripened all over, as microwaves are pretty notorious for creating hot spots and being somewhat inconsistent.

Serving Suggestions

I love this chocolate chip banana bread alongside a cup of coffee or cozy beverage. Here are a few favorites.

Tips & Notes

Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.
You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.
This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.
You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.
You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.

Chocolate Chip Banana Bread

This recipe has a soft and moist crumb with a slightly crunchy exterior and this recipe doesn’t skimp on the chocolate.

Course Breakfast, Dessert

Cuisine American

Keyword banana bread, chocolate

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 528kcal

Author Emma Chapman

Equipment

loaf pan

Ingredients

2 cups ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
½ cup walnuts optional
½ cup butter softened
¾ cup brown sugar
2 eggs
⅓ cup Greek yogurt
2 teaspoons vanilla extract

Instructions

In a bowl, peel and mash the ripe bananas with a fork.
In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.
In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract.
Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.
Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.
Bake at 350°F for 50-55 minutes.
Allow to cool for 10-15 minutes in the pan before trying to remove.

Notes

Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.

You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.

This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.

You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.

You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.

Nutrition

Apple Butter

Emma Chapman — Sun, 01 Sep 2024 13:10:00 +0000

This is a super quick and easy apple butter recipe that only takes about 35 minutes to make and requires just five ingredients. The texture will be a little more rustic than apple butter recipes that require hours and hours of cooking. But the flavor is perfect to use in the autumn season.

I love this recipe on toast with butter or cream cheese. I also love adding a little apple butter to a grilled cheese sandwich—try it if you never have! I swear it’s a fun pairing. And of course apple butter smeared over a buttered biscuit is delicious as well.

Related: Next up, make pumpkin butter, strawberry jam or peach jam!

Ingredients

Apples – I like to use a sweet variety like honey crisp
Brown sugar
Granulated white sugar
Cinnamon
Vanilla extract

Directions

Prep the apples by peeling and coring them.

To a medium to large size pot, add the apple slices, sugars, cinnamon and vanilla extract. Cook over medium heat. Stir often to dissolve the sugars and make sure the mixture doesn’t burn the bottom of your pot. After 30 minutes the apples should be very soft.

Use an immersion blender to puree the apple mixture until smooth. If you don’t have an immersion blender, you can also transfer the mixture to a blender or food processor and puree that way.

Allow to cool. Now it’s ready to use!

Tips for Making

Allow the apple butter to cool before storing in jars or other airtight containers.
Store apple butter in the refrigerator for at least 2 weeks but likely longer.
While I prefer to use a sweeter variety of apples, like honey crisp, any variety can work well for this recipe. The variety will affect the flavor, like using all granny smith will result in a more tart apple butter. You can also use a mix of varieties if that’s what you have.

More Apple Recipes

Frequently Asked Questions

What is apple butter?

Blueberry Jam

Emma Chapman — Sun, 25 Aug 2024 13:05:00 +0000

This homemade blueberry jam is made with just three ingredients: fresh blueberries, sugar and lemon. It’s not only super simple to make, but also delicious! I love this blueberry jam spread over peanut butter toast or a bagel with cream cheese.

While I tend to make this blueberry jam recipe with fresh blueberries, I do have some tips for using frozen berries instead if that’s what you happen to have on hand.

Related: Next up, try strawberry jam, peach jam, pumpkin butter or apple butter. And try this on homemade crepes for a real treat!

Ingredients

Blueberries
Granulated white sugar
Lemon

I use fresh blueberries most of the time I make this jam, but I have some notes below regarding using frozen blueberries instead.

Directions

Remove any stems from the blueberries and give them a good rinse.

In a medium to large pot, combine the berries, sugar, lemon juice and zest. Cook over medium heat until the sugars are liquid and the blueberries have softened (3 minutes).

Use an immersion blender to puree the mixture. I like my blueberry jam pretty smooth, but you can also leave the texture more chunky if you prefer.

Continue to cook on medium/high heat for another 10 minutes. The mixture should be at a low boil. It should reach between 210°F and 220°F. Keep an eye on it and continue to stir so it doesn’t burn the bottom of your pan.

Remove from heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.

Tips & Substitutions

If you want to use frozen blueberries instead of fresh, simply thaw the berries before beginning this recipe and drain away any excess juice. You can use this juice to flavor water or tea. If you don’t drain the excess liquid, it won’t ruin your jam, but it may result in a thinner jam consistency or you may need to cook the jam a little longer on the stovetop.
You can swap out the lemon for another citrus if you want to change up the flavor a little. I think orange goes great with blueberries, but also lime or grapefruit can be fun.
If you want to add a little more diversity of flavors, you can swap the granulated white sugar for brown sugar, add a few pinches of cinnamon, or a 1/2 teaspoon of vanilla extract to this simple recipe.

Blueberry Jam

Easy homemade jam made from fresh blueberries, sugar and lemon.

Course condiment

Cuisine American

Keyword blueberries, jam

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 144kcal

Author Emma Chapman

Ingredients

2 pints blueberries
¾ cup granulated white sugar
1 lemon

Instructions

Remove any stems from the blueberries and give them a good rinse.
In a medium to large pot, combine the berries, sugar, 2 tablespoons lemon juice and 1 tablespoon zest.
Cook over medium heat until the sugars are liquid and the blueberries have softened (3 minutes).
Use an immersion blender to puree the mixture. I like my blueberry jam pretty smooth, but you can also leave the texture more chunky if you prefer.
Continue to cook on medium/high heat for another 10 minutes. The mixture should be at a low boil. It should reach between 210°F and 220°F. Keep an eye on it and continue to stir so it doesn’t burn the bottom of your pan.
Remove from heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.

Notes

If you want to use frozen blueberries instead of fresh, simply thaw the berries before beginning this recipe and drain away any excess juice. You can use this juice to flavor water or tea. If you don’t drain the excess liquid, it won’t ruin your jam, but it may result in a thinner jam consistency or you may need to cook the jam a little longer on the stovetop.

You can swap out the lemon for another citrus if you want to change up the flavor a little. I think orange goes great with blueberries, but also lime or grapefruit can be fun.

If you want to add a little more diversity of flavors, you can swap the granulated white sugar for brown sugar, add a few pinches of cinnamon, or a 1/2 teaspoon of vanilla extract to this simple recipe.

Nutrition

Berry Smoothie

Elsie Larson — Fri, 23 Aug 2024 12:24:40 +0000

Let’s make a mixed Berry Smoothie using raspberries, blackberries and blueberries. This creamy smoothie is packed with nutrients, fiber, potassium, protein and healthy ingredients. This smoothie makes an excellent breakfast or afternoon snack.

Ingredients

Banana – Frozen banana creates the perfect base for this recipe.
Berries – Use fresh mixed berries such as raspberries, blueberries and blackberries for the smoothie as well as the garnish. I used fresh berries, but you can also use frozen berries for the smoothie.
Milk – I used Fairlife milk for added protein. You may also use a nondairy milk such as oat milk, almond milk, coconut milk or soy milk.
Yogurt – I used Greek yogurt.
Honey – You may also use agave or maple syrup as a sweetener.

The best high-speed blenders

We have tested many high-speed blenders. My favorite is my Vitamix blender. My favorite (more affordable) option is this Ninja blender.

Instructions

In a blender, combine frozen banana, milk, yogurt, berries and honey. Blend until smooth.

Pour into a cup and top with more berries as garnish (optional). Add a straw and enjoy immediately.

Tips for Making

Healthy Additions – Chia seeds, granola, collagen powder.
Sweetness – Add another sweet frozen fruit, such as mango if you want a sweeter flavor.
Nut Butter – A scoop of peanut butter or almond butter is a great way to add healthy fat to this recipe. It will taste like a pb&j sandwich.
Hemp Seeds – Adding a tablespoon of hemp seeds is a great way to boost healthy fats, omegas and minerals in your drink.
Greens – Adding a couple handfuls of spinach or kale may make the color less appealing, but will give a nice nutrition boost to this recipe.
Liquid – If you don’t want to use milk in your smoothie, you can use apple juice or any juice you love.

Frequently Asked Questions

Is a Berry Smoothie healthy?

Biscuits and Gravy Casserole

Emma Chapman — Thu, 22 Aug 2024 12:40:00 +0000

If you are looking for a really quick and easy breakfast that can feed a larger group, you should try this biscuits and gravy casserole recipe.

This casserole requires just six ingredients and about 45 minutes to make from start to finish. You can also make most of the recipe the night before and then bake the morning you plan to serve this.

Related: Next up try Broccoli Casserole, Loveless Cafe Hashbrown Casserole or Tater Tot Casserole.

The ingredients for this cheesy biscuits and gravy casserole are:

Canned Biscuits – I like Grands classic buttermilk, but any canned biscuits will work well.
Breakfast Sausage – I use veggie sausage crumbles, but you could also use pork or turkey sausage.
Eggs + Milk – for that scrambled egg effect.
Cheese – shredded cheddar is my favorite, but other cheeses like pepper jack could work too.
Country Gravy – I use canned gravy, but you could use a mix or make your own from scratch if you prefer.

Can you make biscuits and gravy casserole the night before?

Yes. Simply make the recipe up to the point where you pour on gravy. Cover the whole dish in aluminum foil or plastic wrap and store it (and the gravy, separately) in the refrigerator overnight.

In the morning, all you need to do is pour the gravy over the top and bake.

How long do you bake biscuits and gravy casserole?

For this recipe, you bake for 30-35 minutes at 350°F

Other breakfast recipes for a crowd:

As I mentioned in the ingredient list, I like to make this biscuits and gravy casserole with veggie sausage crumbles. You can make your own vegetarian-friendly mushroom gravy, or find a canned or mix version.

What goes well with biscuits and gravy casserole?

Here are some ideas of things to serve along with this recipe:

Air Fried Breakfast Potatoes
5 Easy Homemade Juices
5 Ingredient Green Smoothie
Crispy Hash Browns Cake
Fresh fruit (like sliced oranges or berries)

This easy biscuits and gravy casserole is total breakfast comfort food and such a simple recipe to make for the next time you are hosting a family brunch (or needing a dish to bring to a breakfast potluck).

If you make this, let me know what you think in the comments. xo. Emma

Biscuits and Gravy Casserole

easy cheesy biscuits and gravy casserole recipe

Course Breakfast

Cuisine American

Keyword biscuits and gravy, brunch recipes, casserole

Prep Time 10

Cook Time 35

Total Time 45

Calories 1223kcal

Author Emma Chapman

Ingredients

8 biscuits canned
12 ounces sausage crumbles I used veggie sausage
1 cup cheddar cheese shredded
5 eggs
¼ cup milk
1 can country gravy 15 ounces (or 2 cups)
2 tablespoons chopped green onion optional

US Customary – Metric

Instructions

Cut the (raw) biscuits into fourths and spread on the bottom of a 9×13 casserole pan.
Cook the sausage crumbles and then spread over the top of the biscuit pieces.
Sprinkle on the shredded cheddar cheese.
In a small bowl, whisk together the eggs and milk. Pour over the cheese layer as evenly across the casserole as you can.
Pour the gravy over the top.
Bake at 350°F for 30-35 minutes until bubbly and any visible biscuit pieces look golden brown.
Sprinkle the green onions over the top before serving, if using.

Notes

You can make this casserole the night before by making the recipe up to the point where you pour on the gravy. Cover the casserole and refrigerate overnight. In the morning, pour the gravy over the top and then bake as directed.

I use veggie sausage crumbles, but if you are using meat such as pork or turkey, make sure the sausage is cooked through before adding to the casserole. This could change the amount of time it takes to prep this dish.

Nutrition