This isn’t your typical porridge-style oatmeal. Baked oatmeal has the best texture, like a cross between overnight oats and a soft granola bar. It is easy to customize and you can meal prep it ahead of time so you can have a wholesome breakfast ready with no morning prep!

Why You’ll Love Baked Apple Oatmeal

This is one of my favorite ways to make oatmeal. Apple Pie Oatmeal has all the cozy flavors of fall, and it smells so good as it bakes!

Oats are a great source of fiber and protein, and we’re using fresh, whole ingredients for this healthy breakfast bake. Your whole family is going to love this oatmeal bake!

Ingredients Needed for This Baked Apple Oatmeal Recipe

This apple pie oatmeal recipe only requires a handful of simple ingredients:

• Rolled oats– make sure you don’t use quick oats!
• Pecans– chop these for a crunchy texture
• Chopped apples -I like to use tart apples like Granny Smith, chopped into bite-sized pieces.
• Milk– provides the necessary moisture
• Egg– this is a binder for all the ingredients
• Honey– for a little added sweetness
• Apple pie spice-see notes below
• Salt– just a dash of salt enhances all the flavors!

Please review the recipe card below for the exact amounts you need of each ingredient.

How to Make Apple Baked Oatmeal

Make this recipe the night before, or plan on about 45 minutes to prep and bake in the morning.

1. First, preheat oven to 350ºF. Prepare an 8 X 8-inch baking dish by spraying it with nonstick cooking spray.
2. Toast your chopped, crunchy pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye!
3. Next, in a medium bowl, beat the egg. Add the milk, honey, apple pie spice, and salt to the beaten egg. Mix well.
4. In a large bowl, combine the rolled oats, toasted pecans, and apple pieces. Then spread this oat mixture into the prepared baking dish.
5. Pour the milk mixture gently and evenly over the oats. Bake for 25-30 minutes until bubbly and lightly golden brown.

I like to serve baked oatmeal fresh out of the oven, with just a few minutes to cool. If you make it the night before, reheat individual servings.

Recipe Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• When working with the wet ingredients, I put the milk into a 2-cup liquid measuring cup, then add the egg, honey, and spice right into the cup and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

FAQs

Can I use steel-cut oats in this Baked Apple Oatmeal?

No, steel-cut oats take much longer to soften, and instant oats get mushy too quickly, so I don’t recommend using anything but rolled oats (also called old-fashioned oats) in this breakfast recipe.

How can I adjust this recipe for my diet?

• Make this dairy-free by using non-dairy milk like almond or oat milk.
• Omit the chopped pecans for nut allergies.
• You can make this recipe eggless by using ¼ cup applesauce or a mashed banana instead of an egg.
• Sweet maple syrup or agave nectar can be used in place of honey.
• Add in some pure vanilla extract for added flavor.

What toppings should I use?

This Baked Apple Pie Oatmeal is a delicious breakfast just as it is, but you could serve it with some fresh berries and a drizzle of maple syrup over the top. I’ve also topped it with a splash of cream or milk, and even a pat of butter!

Can I double the recipe?

If you’re serving a larger group or just want leftovers for the week, double the recipe and use a 13×9 inch baking dish instead. The bake time should not change, but just check it to make sure it cooks completely!

How do I store leftover Baked Apple Oatmeal?

Transfer your oatmeal by individual servings into an airtight container, or wrap the whole thing tightly in plastic wrap. Store in the fridge for up to 5 days.

Can you freeze Apple Cinnamon Oatmeal?

Yes, you can! Freeze the entire thing in a freezer-safe container, or transfer individual portions to an airtight container. Freeze for up to 3 months!

Reheat in the microwave for 30-40 seconds, or heat in the oven at 350 degrees F for 5-10 minutes in an oven-safe baking dish.

More Oatmeal Recipes You’ll Love

Oatmeal is the featured ingredient in all of these scrumptious treats. Try one of these next time:

• Berry Baked Oatmeal
• Baked Blueberry Oatmeal
• Cherry Oatmeal Muffins
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Strawberry Rhubarb Oatmeal Bars

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Baked Apple Oatmeal

This easy Baked Apple Oatmeal is a tasty breakfast recipe! Made with filling, nutritious ingredients like oats, fruit, and nuts, this breakfast is one you’ll want on a chilly Fall and winter morning.

Course Breakfast

Cuisine American

Keyword Baked Apple Oatmeal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 220kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups rolled oats not instant
• ½ cup pecans coarsely chopped
• 1 ½ cups chopped apple
• 1 ½ cup milk
• 1 egg
• 2 tablespoons honey
• 1 teaspoon apple pie spice *See note
• ¼ teaspoon salt

Instructions

• Preheat oven to 350ºF.
• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Toast pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye.
• In a medium bowl, beat the egg. Add milk, honey, apple pie spice, and salt. Mix well. *See note.
• In a small bowl, combine oats, toasted pecans, and apple pieces.
• Place oatmeal mixture into prepared baking dish.
• Pour milk mixture gently and evenly over the oats.
• Bake for 25-30 minutes until bubbly and lightly browned.

Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• Also, when mixing the liquids together, I’ll put the milk into a 2-cup liquid measuring cup then add the egg, honey and spice and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 248mg | Fiber: 4g | Sugar: 13g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Baked Apple Oatmeal appeared first on 365 Days of Baking.

I have a weakness for donuts! I can’t resist grabbing one out of the case when heading off on a road trip, and donuts are always my treat of choice for a little reward! Sure, I love a good Boston Cream, but my all-time favorite is a sour cream Old-fashioned donut! And I LOVE dunking it in my coffee, too.

When it comes to Valentine’s Day, these Heart Shaped Donuts are perfect for the sweethearts in your life, and will be a wonderful breakfast treat to start the day.

Every fall, the apple orchards near me sell freshly baked Apple Cider Donuts. They also sell them at our local farmers’ markets. Since I can’t always get out to the orchard when I have an apple cider donut craving, I knew I had to put together my own recipe! Who knew making my favorite donuts would be so gosh darn easy?

If you’re a donut fan like me, then you’re going to love these Baked Apple Cider Donuts! It’s a cake donut that’s soft, sugary, and full of fall flavor! Not to mention, they are quick and easy to make!

What Equipment Do I need?

Besides the typical measuring cups and spoons, you’ll also need a large mixing bowl, a wooden spoon or silicone spatula for mixing, and a donut pan to shape your donuts.

Ingredients for the best Apple Cider Donuts

Most of the ingredients you need are pantry staples, but there are a few you might need to stock up on ahead of time. Here’s what you need to make a delicious apple cider donut:

• Apple Cider
• Milk
• Apple sauce
• Vanilla Extract
• All-purpose flour
• Brown Sugar (light or dark brown sugar will work)
• Baking Powder
• Baking Soda
• Cinnamon
• Salt
• Nutmeg

Topping Ingredients

• Granulated Sugar
• Cinnamon
• Nutmeg
• Butter, melted

Make sure to check out the recipe card at the bottom of the post for exact amounts of each ingredient.

How to make Baked Apple Cider Donuts

These delicious donuts are so easy to make, even a first time baker can do it!

1.  First, preheat your oven to 350℉ and grease your donut pan with nonstick cooking spray. 
2. Add the apple cider, milk, applesauce, and vanilla extract to a large bowl and stir together until well combined. 
3. Next, add flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg to the bowl and stir to combine these dry ingredients with the wet ingredients. 
4. Spoon or pipe the donut batter into your donut pan, about ¼ cup per donut, and then bake for 10-13 minutes, or until slightly firm to the touch and golden brown. Let the donuts cool for a few minutes in the pan, then remove them to a wire rack to finish cooling.
5. Mix together the granulated sugar, cinnamon, and nutmeg in a small bowl while the donuts bake, then set aside. 
6. Melt the butter in a microwave-safe bowl.
7. Once the baked donuts are cool enough to touch, dip both sides of a donut in the melted butter, then dip both sides into the cinnamon sugar coating to cover the donut completely in the topping. Repeat this step for all donuts, then enjoy! 

Recipe Variations

• I think apple cider donuts are best as fresh, warm donuts, but you can serve them at room temperature or even cold.
• Want to bump up the fall flavors? Use some apple pie spice instead of nutmeg. Buy it from the store or use my homemade Apple Pie Spice recipe.
• You can use a pastry brush to brush melted butter on the donuts instead of dipping them if you prefer.
• Use a disposable piping bag to pipe some of the batter into “donut holes” on a baking sheet. These little treats are always fun to snack on.

FAQs

How do I store leftover Apple Cider Donuts?

Store your donuts in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days. Alternatively, you can freeze these homemade donuts and then reheat by letting them sit at room temperature or in the microwave. 

Note: If I’m going to eat these within a day or so, I prefer to just keep them lightly covered on the counter to keep the topping fresh. Otherwise the donuts will absorb some of the cinnamon sugar and the texture will change.

Can I use apple juice instead of apple cider?

Yes, you can use either one. Apple Cider is unfiltered, so is more opaque and has an earthier taste, while juice is clear and fresh. I love making these with spiced apple cider!

Don’t I need to use reduced apple cider?

Reducing means to cook it down to a thicker consistency. No, you don’t have to do that for this recipe. To make this recipe as simple as possible and still delicious, there are no extra steps to make it complicated! These donuts are so easy for your kids to make (with supervision, of course!).

How will I know when the Apple Cider Donuts are done in the oven? 

You will know they’re done in the oven when they are slightly firm, or when you press into one gently, it bounces back and doesn’t sink in. 

Can I make these dairy-free? 

Yes, simply use a non-dairy milk, such as oat milk or a milk of your choice, and be sure you’re using plant-based butter for the topping.

Do the topping ingredients make a grainy sugary topping or a glaze topping?

The topping is meant to be a crunchy sugary topping. Glazed toppings usually use powdered sugar, not granulated sugar. 

More Apple Recipes You’ll Love

I’m all about the apples on this blog! They are the perfect base for so many fall recipes! Here are some of my favorite recipes full of apple flavor for you to try next time you’re in the kitchen:

• Did you like these Apple Cider Donuts? Then you have to try this easy one-bowl Apple Cider Donut Cake! It is the perfect dessert for fall! All the warm spices of fall are baked into this cake, like apples, cinnamon, and allspice. And that cinnamon sugar topping is divine!
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping. I love making these for Thanksgiving or for other family gatherings. Everyone always wants the recipe!
• I love a classic, and this easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you can make this any night of the week!
• One of my all-time favorite apple recipes on the blog is this easy Apple Crumb Cake. It makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping! Putting apples in a cake is a nice change from the typical apple desserts!
• You can’t have apples and NOT make apple pie! This Apple Cream Pie, also known as a German Apple Pie, is the easiest and most delicious apple pie recipe you’ll ever make. With apples covered in a cinnamon sugar mixture surrounded by heavy cream, this pie is a favorite all year round.

What’s your favorite apple dessert? Let me know in the comments below.

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Apple Cider Donuts

Apple Cider Donuts – fluffy on the inside with just the right amount of crunch on the outside. These baked donuts are full of apple cider flavor and rolled in cinnamon sugar for a perfect fall treat!

Course Dessert

Cuisine American

Keyword Apple Cider Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 donuts

Calories 225kcal

Author Lynne Feifer

Ingredients

• ½ cup apple cider
• ¼ cup milk
• 2 tablespoons applesauce
• 1 teaspoon pure vanilla extract
• 1 ½ cups All-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Topping Ingredients

• ½ cup granulated white sugar
• ½ teaspoon cinnamon
• pinch nutmeg
• ¼ cup butter melted

Instructions

•  Preheat your oven to 350℉ and grease your donut pan. 
• Add all of the wet ingredients to a bowl and stir together. 
• Add all of the dry ingredients to the bowl and mix well with the wet ingredients. 
• Spoon the batter into your donut pan, about ¼ cup per donut, and then bake for 10-13 minutes, or until slightly firm to the touch. 
• Mix together the granulated sugar, cinnamon, and nutmeg in a bowl while the donuts bake, then set aside. 
• Melt the butter. 
• Once the donuts are cool enough to touch, dip both sides of a donut in the melted butter and then dip both sides into the cinnamon and sugar mixture to cover the donut completely in the cinnamon and sugar. Repeat this step for all donuts, then enjoy! 

Notes

Store in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days. 

Nutrition

Serving: 1donut | Calories: 225kcal | Carbohydrates: 42g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 174mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

The post Apple Cider Donuts appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own. 

So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!

Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!

Soy: The Secret Ingredient

I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home. 
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it! 

Did you know?

• Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
• It is also the ONLY plant protein that has an FDA claim for heart health.
• Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers. 
• Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
• Just one cup of soy milk a day can possibly prevent breast cancer.

You can find more soy information when you visit:

• Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
• Soy Connection – lots of facts, recipes and info. from the United Soybean Board.

Pretty, interesting, right? Now let’s get to making these tasty muffins.

What ingredients do I need to make these Pumpkin Muffins from scratch?

• all-purpose flour
• dark brown sugar
• baking powder
• ground cinnamon
• baking soda
• ground cloves
• ground nutmeg
• kosher salt
• one large egg
• Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
• vegetable oil
• Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
• pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.

See the recipe card below for exact amounts and instructions!

How to Make the Best Pumpkin Muffins

This easy recipe comes together in just a few simple steps!

1. First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
3. In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
4. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
5. Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely. 

Recipe Variations

While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!

• Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
• Add in some nuts for crunch; pecans and walnuts work well in this recipe!
• Add streusel on top! Try the streusel topping found in this recipe.
• Use other mix-ins such as oats or shredded coconut.

FAQs

Can I substitute pumpkin pie spice for the warm spices in the recipe?

Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!

Can I make this recipe as a loaf of pumpkin bread instead of muffins?

Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.

How do I store leftover muffins?

If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!

• Let the muffins cool completely.
• Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
• Place muffins in the container on top of the paper towels. 
• Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.

Your pumpkin muffins will last 3-4 days stored like this!

Can you freeze pumpkin muffins?

Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.

To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.

More Tasty Muffins for Your Menu

I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:

• Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
• Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
• Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
• Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
• Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!

More Great Recipes with Soy

We’ve been enjoying soy in many different recipes. 

• Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
• This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight. 
• This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
  The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! 
• In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
  I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
  The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.

Happy baking, and happy pumpkin season!

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Dairy-Free Pumpkin Muffins

These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.

Course Breakfast

Cuisine American

Keyword Dairy-Free Pumpkin Muffins, Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

• 1⅔ cup all-purpose flour
• ⅔ cup dark brown sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• ½ cup vanilla soy milk
• ¼ cup vegetable oil
• 1 cup pure pumpkin not pumpkin pie filling
• 1 tablespoon pepitas (green pumpkin seeds) if desired

Instructions

• Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
• in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
• In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
• Add the pumpkin to the egg mixture and combine thoroughly.
• Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
• Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.

The post Pumpkin Muffins appeared first on 365 Days of Baking.

Have a baby or bridal shower coming up? Apple Danishes would be perfect! Want to bring in some warm pastries to the office, or make a nice breakfast for your family? Apple Crumble Danishes fit the bill! With a recipe this easy, you’ll want to make and bring them everywhere!

Like these Apple Turnovers, I can’t resist sweet cinnamon apples wrapped in puff pastry. They make any breakfast extra special.

Okay, but What Is a Danish?

A Danish pastry, or a Danish, is a multilayered sweet pastry that originated in Denmark. The dough is buttery, flaky, and the perfect vehicle for a variety of fillings and toppings.

This Apple Danish puff pastry recipe uses a store-bought puff pastry dough, but it still tastes just like the ones from your local bakery. The spiced apple filling is perfect for fall. I really think you’re going to love them!

Ingredients for Apple Crumble Danish

Most of the ingredients for these apple Danish pastries are pantry staples. Here’s a list of the simple ingredients you need for the pastry and apple filling:

• Puff pastry dough, thawed
• Large egg
• Butter
• Cinnamon
• Granny Smith apples, peeled and diced
• Granulated sugar
• Water
• Corn starch

Crumble Topping

• Brown sugar
• Cinnamon
• Butter
• All-purpose flour

Glaze

• Powdered sugar
• Milk

The full list of ingredients, including amounts, is included in the recipe card below!

How to make an Apple Crumble Danish

First, prepare your materials.

Heat the oven to 400 degrees F. Prepare two baking sheets by lining them with parchment paper.

Next, make the filling.

1. Peel and chop your apples into ½ inch cubes with a sharp paring knife.
2. In a medium saucepan, melt the butter and cinnamon over medium heat. Add the apples, water, and sugar. Cook this together, stirring occasionally, for 4-6 minutes or until apples soften.
3. Stir in the cornstarch and continue to cook the apples until they are soft and the filling has thickened. Set aside to cool.

Make the Danishes.

1. Unfold the puff pastry sheets and smooth out the fold marks with a rolling pin. Then cut each sheet into 12 even strips for a total of 24 strips.
2. Connect 2 strips at the end to make one long strip. Hold the strip at the ends and twist each end in the opposite direction. Roll the twisted strip into a spiral. Finally, flatten the center of each pastry to create a spot for the filling.
3. Do this with all of your strips to create 12 Danishes. Then transfer all of the pastries to the prepared baking sheets and evenly divide the apple filling by spooning it into the center area of each pastry.
4. Use a pastry brush to brush the edges of the puff pastry with a beaten egg.

Make the Crumb Topping

1. In a small bowl, combine all the crumble ingredients and mix together until a crumby mixture forms. Sprinkle it generously over the top of the apple filling in each Danish.

Bake and Serve

1. Bake for 15-18 minutes or until golden brown. Allow the pastries to cool while you make the glaze. Do this by whisking together the powdered sugar and milk until smooth. Drizzle the glaze over each pastry with your whisk. Enjoy!

You can eat these at any temperature, but I prefer them nice and warm!

How to Store Leftover Apple Crumble Danish

Store these in an airtight container in the fridge. They should last 3-4 days. Eat them cold, at room temperature, or pop them in the microwave to warm up a little.

Can you freeze Apple Danishes?

Yes! Wrap them individually in plastic wrap, then store them in a freezer bag for up to 3 months. Warm them up in the oven, air fryer, or microwave.

Can I use different varieties of apples?

Yes, any apple that is good for baking or eating works well in this easy apple recipe. I like the tartness that Granny Smith apples provide to balance out the sweetness of the crumble, but feel free to use your favorite variety!

Can I use canned Apple Pie filling instead?

Of course you can, I’m all about taking shortcuts when necessary!

More Apple Recipes for Fall

If you loved this Apple Crumble Danish recipe, then I’ve got a bunch more sweet apple recipes for you! The end of summer means all the apples are ripe, so use them in one of these delicious apple recipes next time:

• This easy Apple Crumb Cake became a fast favorite here at our house! It makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping. I think you’ll love it just as much as we do!
• These Fried Apple Rings are made of thinly sliced apples that are dredged in a batter and then fried til golden brown. And do you see how fluffy they turn out?!
• Apple Cream Pie also known as a German Apple Pie- is seriously THE easiest and most delicious apple pie recipe you’ll ever make. With apples covered in a cinnamon sugar mixture surrounded by heavy cream, this pie is a favorite all year round, but is front and center on our dessert table come Thanksgiving! AND, believe it or not, it’s best eaten COLD.
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping for a perfect fall treat.
• This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!

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Apple Crumble Danish

This delicious Apple Crumble Danish recipe made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, makes danishes that are the perfect breakfast treat or anytime dessert!

Course Breakfast

Cuisine American

Keyword Apple Crumble Danish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 352kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon butter
• ½ teaspoon cinnamon
• 2 Granny Smith apples peeled and diced
• 3 tablespoons granulated sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 puff pastry sheets thawed
• 1 large egg

Crumble Topping

• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons butter
• ¼ cup all-purpose flour

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

Apple Filling

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• Peel and chop apples into 1/2-inch cubes.
• In a medium saucepan over medium heat, melt the butter and cinnamon. Add the apples, sugar, and water and cook, stirring occasionally for 4-6 minutes or until apples begin to soften.
• Stir in the cornstarch and continue to cook until apples are soft and the filling thickens. Set aside to cool.

Pastries

• Unfold the puff pastry sheets and gently smooth the creases with a rolling pin. Cut each sheet into 12 even strips so you have a total of 24 strips.
• Connect two strips end to end so you have one long one. Hold at each end and twist ends in the opposite direction. Roll the twisted strip into a spiral. Repeat to make 12 pastries. (See process pictures in post, if needed.)
• Place all pastries on the prepared baking sheets. Flatten the center of each pastry, then spoon the apple filling into that spot.
• Brush the edges of each pastry with a beaten egg.

Crumble Topping

• In a small bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until a crumby mixture forms. Sprinkle generously over the top of each pastry.

Bake and Serve

• Bake for 15-18 minutes or until golden. Allow the pastries to cool while making the glaze.
• Add the milk and powdered sugar to a small bowl and whisk until smooth. Drizzle over each pastry using the whisk. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 77mg | Fiber: 2g | Sugar: 21g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Apple Crumble Danish appeared first on 365 Days of Baking.

The best scones are fruit scones. It’s a fact.

This fresh peach scone recipe has a soft crumb, the perfect amount of sweetness and a delicious peaches and cream flavor in every bite. 

Adding fruit to your scones is an easy way to give them more flavor and a pretty pop of color. I’ve been making Raspberry Scones every so often for a couple of years. When peaches came into season, I absolutely HAD to try creating an easy peach scone recipe. 

The good news: peaches are just as tasty in scones as raspberries, as are strawberries. I just can’t decide which one I like more! 

What ingredients do I need to make the perfect scones?

• All-Purpose flour
• Sugar
• Baking Powder
• Salt
• Cold Butter
• Cream Cheese
• A Fresh peach
• Egg
• Milk or Heavy Cream
• Turbinado Sugar, if desired

The secret to scones that stay soft even days after baking is that cream cheese. It also adds a very subtle hint of tang that gives the scones a perfect peaches and cream flavor. 

If you’re looking for the crumbly, dry scones than this peaches and cream scones recipe might not be to your liking. And that’s totally okay! 

I know lots of folks love fresh scones that are more of a dense biscuit texture. I prefer mine soft, moist and lightly sweet.

How do I make scones with fresh peaches? 

First things first: remember to pit, peel and dice your peach. You can use a white or yellow peach, but make sure the skin and pit are removed.

Once the peach is prepped, it’s time to preheat your oven and make the dough. 

Sift flour, sugar, salt, and baking powder into a large bowl.

With a pastry cutter, cut in butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.

Add egg, milk and fresh fruit and mix with a fork until the dough forms a soft dough.

Roll on a lightly floured board or pat into a circle about 1/2-inch thick, adding just enough flour to keep the dough from sticking.

Cut into rounds with a 2-inch cutter; reroll and cut scraps. Gather the small pieces of dough together with a bench scraper forming into another circle, but don’t knead TOO much!

For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them with a sharp knife before baking. You could make these peach scones that way instead, if you prefer.

Once the scone dough is sliced, you can even sprinkle the tops of the scones with a little bit of turbinado sugar. Then place the unbaked scones on a baking sheet covered with a piece of parchment paper about 2 inches apart. Baking time is about 12 minutes or until lightly golden brown.

Transfer to a wire rack and allow to cool for 1-2 minutes before serving them warm, but cooled scones are just as delicious, too!

See the recipe card below for a complete list of ingredient amounts and directions.

Breakfast Recipes 

I don’t know if it’s true that breakfast is the most important meal of the day, but if it is then I’ve been living life right. 

Starting my day with a delicious breakfast, whether it’s a simple slice of homemade English Muffin Bread or hearty helping of this Mexican Breakfast Casserole, makes me feel ready to accomplish whatever tasks await. 

No one ever regretted having a few freshly baked scones on hand to grab on a busy morning. It’s so easy to make scones in different flavors based on what fruits you have in stock, too. 

You’ll love these Mixed Berry Scones any morning of the week. When fall blows in, my household is all about the warming flavors of these  Apple Cinnamon Scones. In the spring, I always try to make Lemon Poppy Seed Scones at least once. 

Do you like your breakfast sweet or savory? If I have my choice, I like a combination of both, especially for a leisurely weekend meal. 

You can’t go wrong when brunch (or breakfast) includes a Denver Scrambled Breakfast Braid  and a batch of cinnamon sugar French Breakfast Puffs on the side! 

Peach Recipes

I prefer to bake with fresh, ripe peaches whenever possible. They add so much juicy flavor to scones, muffins, tarts and all kinds of baked goods.

The diced peaches in these tender scones are also delicious baked into a batch of Peach Streusel Muffins. Muffins are such a quick and easy option when you’re craving a freshly baked breakfast treat. 

If you love all things peaches and cream, make sure to try my Peaches and Cream French Toast recipe next. They’re the perfect solution when you have a house guest and don’t want to spend time over the oven.
For dessert, this Peaches and Cream Pie, Peaches and Cream Dream Bars, and this copycat Frosted Peach Lemonade will have you set for peach season this summer.
These Cinnamon Peach Pancakes are another favorite, especially with extra fresh peach slices on top!

Since peaches and blueberries are often in season at the same time, I put them together in an easy Peach Blueberry Galette for dessert. Isn’t summer produce the best?! I certainly think it’s about time I put a peach pie here on the blog, too!

You can even incorporate ripe sweet peaches into your main course with dishes like Grilled Tilapia with Strawberry Peach Salsa. Incredible.

With a cup of coffee, tea or all on their own, this easy Peach Scones recipe is the perfect way to enjoy fresh, juicy peaches any time of year!

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Peach Scones

This easy Peach Scones recipe is a great way to start your day, especially during peach season! A fresh peach, cream cheese, and simple ingredients make the best homemade scones for tea time or anytime!

Course Breakfast

Cuisine American

Keyword Peach Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 scones

Calories 122kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 2-inch round cookie cutter
• Baking Sheet
• Large Mixing Bowl

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ½ cup diced fresh peach pieces 1 peach
• 1 large egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons turbinado sugar / raw sugar for sprinkling on top, if desired

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and chopped peaches. Mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter, and sprinkle with a little bit of turbinado sugar, if desired.
• Place onto prepared baking sheet, about an inch apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

This post was originally published on August 3, 2022. It has been updated with pictures on July 22, 2024.

The post Peach Scones appeared first on 365 Days of Baking.

Whether you need hard-boiled eggs to make Easter eggs or want some Egg Salad Sandwiches, an air fryer is the perfect tool for cooking eggs! You can use any air fryer, big or small, to get perfect hard-boiled eggs every time.

Maybe you’ve only boiled eggs using the traditional method on the stove top or even given this method a try. If so, I encourage you to try using this handy kitchen appliance next time you need a batch of hard-boiled eggs.

How do Air Fryers work?

First of all, the name “air fryer” isn’t really accurate, as it doesn’t actually fry food. Instead, the air fryer cooking process circulates hot air rapidly around the air fryer basket to cook the food. I find it to be the easiest way to crisp up food like French fries and Tater tots, but it also works well for other foods that aren’t typically fried.

You can make chicken, steak, and fish for dinner, and even use it to bake muffins or a small cake!

Is an Air Fryer Worth Buying?

You SHOULD get an air fryer if:

• You like quick, easy, no-fuss meals or snacks, including frozen items.
• You want crispy foods with less oil.
• You only cook for a few people.
• You don’t like to heat up your house in the summer with your regular oven.
• You have somewhere to store it.
• PLUS, you can even buy these disposable air fryer paper liners that make clean up a breeze!

You DON’T NEED to get an air fryer if:

• You don’t have countertop space for an extra appliance.
• You have a larger family to cook for.
• You already have a toaster oven and a regular oven.

Ingredients for Air Fryer Hard Boiled Eggs

You don’t need any extra ingredients to make perfect hard-boiled eggs in the air fryer. All you need are 6 fresh eggs (or however many can fit in a single layer)!

You will also need a bowl of ice water for an ice bath to cool the eggs when they finish cooking.

How to Cook Perfect Eggs in the Air Fryer

Note: Make sure to read the manual for your appliance since every air fryer model is a bit different and the cooking time may vary.

1. First, place the eggs into the basket of your air fryer and gently close it.
2. Set the temperature to 270 degrees F and set the time to 15 minutes. Press start.
3. Shortly before the eggs finish, put ice cubes and water into a medium bowl. When the eggs are done cooking, immediately transfer them from the air fryer to the ice water bath using tongs. Let them cool for about 5 minutes before peeling, or refrigerate the eggs to use later.

How to Store Hard-Boiled Eggs

Store your eggs unpeeled in the refrigerator for up to one week. Leaving the shells on keeps eggs fresh for longer and is the best way to prevent them from absorbing any odors from the fridge.

Make sure to keep them in a sealed, airtight container. I like to place a damp paper towel over the top of the cold eggs to keep them fresh. Change out this paper towel daily.

What if the egg yolk is green or gray?

This has nothing to do with the freshness of your eggs. A green or grayish yolk means the egg was cooked too long, nothing else.

What can I do with Hard-Boiled Eggs?

• Decorate them for Easter baskets!
• Make a batch of eggs for your weekly meal prep. They are great to pack in lunches!
• Make this Dill Pickle Egg Salad Dip.
• Chop them up and sprinkle them on a Cobb salad or one of these salads.
• Add some eggs and bagel seasoning to a plate of Avocado Toast for a quick breakfast! The linked recipe uses a fried egg on top but you could do a chopped or grated hard-boiled egg instead.
• Make this delicious Potato Salad!
• Classic Deviled Eggs are a delicious appetizer or snack!

More Air Fryer Recipes

The air fryer is such a versatile tool for cooking and baking! Here are some recipes you can make with yours:

• Crispy Air Fryer Baby Potatoes– Crispy on the outside and soft on the inside, these tiny potatoes bring big flavor to any dinner table
• Air Fryer Blueberry Hand Pies– These Blueberry Hand Pies have a flaky pie crust, sweet juicy filling, and delicious berry flavor.
• Easy Air Fryer Garlic Bread– Make buttery, crispy, perfectly seasoned garlic bread in minutes with this simple recipe! 
• Cornmeal Breaded Zucchini Chips– These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

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Air Fryer Hard Boiled Eggs

Need a quick, no-fail method to cook your eggs? This recipe for Air Fryer Hard Boiled Eggs is exactly what you’re looking for! It's an easy way to cook your eggs and use this trendy kitchen appliance!

Course Side Dish

Cuisine American

Keyword Air Fryer Hard Boiled Eggs

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 72kcal

Author Lynne Feifer

Equipment

• Air Fryer

Ingredients

• 6 large eggs

Instructions

• Place the 6 eggs into the basket of the air fryer and gently close.
• Set the temperature to 270°F, and set the time to 15 minutes. Press start/pause.
• Put ice and water into a medium bowl. When eggs are done cooking, immediately remove them from the air fryer using some tongs, and submerge into the water. Allow them to cool enough to handle before peeling.

Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

The post Air Fryer Hard Boiled Eggs appeared first on 365 Days of Baking.

This is a sponsored conversation written by me on behalf of Libby’s Fruits & Vegetables. The opinions and text are all mine.

Whenever we go to a coffee shop, I always look for the cheese Danish. I just love them! So, in keeping with my adoration of this wonderful breakfast treat, I decided to create one at home. Let me tell you, the family has fallen in LOVE with this Pear Cream Cheese Danish pastry!

Why is it called a Danish?

Believe it or not, “Danish” pastries aren’t necessarily native to Denmark! Bakers brought new techniques with them from Austria into Denmark, and Danish bakers adopted these Austrian pastries. Over time, Danish pastries evolved into various sizes, shapes, and varieties, with many different toppings and fillings.

We traditionally think of a “Danish” as a multi-layered laminated pastry with a sweet filling, usually fruit or cream cheese. The crust is made with layers of dough and butter for a rich, flaky texture. While you can definitely make your own puff pastry, I find that buying it at the store is equally delicious and saves me time.

Pear Danish Ingredients

You only need a handful of simple ingredients to make these delicious pear danishes:

• Cream cheese, room temperature
• Marzipan (you can also use almond paste but the texture won’t be as smooth and it won’t be as sweet.)
• Large eggs
• Pure vanilla extract
• Puff pastry sheet, thawed
• Water
• Canned pear slices (I use Libby’s brand, drained and cut into smaller slices)
• Honey
• Cinnamon

Make sure to review the recipe card below for a complete list of ingredients and detailed instructions!

How to Make Delicious Pear Cream Cheese Danishes

1. Prepare: Preheat oven to 400 degrees F. Place a lightly floured piece of parchment paper on the counter top or other work surface. Gently roll out the sheet of thawed pastry dough on the parchment with a rolling pin so that it measures about 10 X 14 inches.
2. Puff Pastry Dough: Using a pizza cutter, cut the dough in half lengthwise so that you have two equal squares.
3. Egg Wash: In a small bowl, beat one egg and two teaspoons of water to make an egg wash, making sure to break up the egg yolks completely. Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge.
4. Fold the Danish dough in one inch on the long sides and a half inch up on the short ends, using the egg wash to adhere to each corner.
5. Cream Cheese Filling: Slice the marzipan into small pieces and place it into a mixing bowl. Add the remaining egg and vanilla. Cream together until completely mixed and smooth. Then add the cream cheese and beat until smooth.
6. Fill the Pastry: Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula or wooden spoon just to the edges that have been folded in. Using the egg wash, brush all over the top of the dough. Place the Libby’s Pear Slices on top of the filling.
7. Bake: Transfer the parchment paper holding the Danish pastries to a baking sheet and bake for 15 to 17 minutes or until the pastry dough edges are lightly golden brown.
8. Topping: In a small bowl, mix the honey with the cinnamon. Allow the danishes to cool on the baking sheet for 3 – 5 minutes before drizzling with cinnamon honey.

Recipe Variations and Substitutions

• You can use croissant dough sheets instead of puff pastry for a slightly different pastry crust.
• Sprinkle some brown sugar or granulated sugar into the cream cheese filling for added sweetness. 
• You can use cream cheese or Neufchatel cheese in this recipe. Cream cheese has a slightly higher fat content, but many prefer the taste of Neufchatel cheese, especially in sweet dishes.
• Drizzle a glaze made from a few tablespoons of milk and icing sugar instead of the cinnamon honey.
• Pure maple syrup can be substituted for the honey.

Can I use fresh pear slices in this recipe?

Yes, you can use fresh pears! Bartlett pears are my favorite variety! However, I recommend cooking them first for the best results. Cook them in a skillet on the stovetop with a few tablespoons of butter and a sprinkle of brown sugar on medium-high heat until they are tender, about 4 minutes. 

How do I store leftover Pear Danish?

These danishes are just as good the next day! Keep any leftovers in an airtight container in the fridge for up to 5 days. You can also wrap cooled pastries individually in a separate piece of plastic wrap. Reheat them in the oven until warmed through.

More Danish Recipes

Try one of these tasty danishes next time:

The flavor combination in this Blueberry Ginger Cheese Danish will awaken your taste buds. The crystallized ginger adds an unexpected and delightful zing to every bite.

Who can resist strawberries? Certainly not me! I could eat these Strawberry Danish Hearts with their sweet cream filling until the cows come home!

It may not be a Danish, so to speak, but no one will pass on these Nutella Knots when they’re placed on the table for breakfast.

Recipes for Pear Lovers

If you love eating pears, you might want to try one of these dishes:

• ​Cinnamon Pear Galette- this beautiful dessert has a buttery, flaky pie crust and a spiced filling that perfectly complements the pears.
• Baked Cinnamon Pear Slices: Pear slices sprinkled with fresh lemon juice, cinnamon and some sugar then baked in the oven until dry and crisp.
• Poached Pears and Goat Cheese Appetizer: a slice of Bosc pear soaked in Mirassou Merlot on top of your favorite cracker. Top it with goat cheese and a pecan half and you’ve got a great appetizer to get your party started! 
• Gorgonzola Pear Chicken: A flavorful chicken breast topped with a Gorgonzola cheese sauce, sliced pears, and sugared pecans.

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Pear Cream Cheese Danish

This Pear Cream Cheese Danish, with Marzipan cream cheese filling, cinnamon honey, and Libby’s Sliced Pears, will be a recipe you’ll want to make repeatedly.

Course Breakfast

Cuisine American

Keyword Pear Danish

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings

Calories 536kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 4 ounces marzipan almond paste can be substituted, texture will just not be as smooth and less sweet
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 sheet puff pastry thawed
• 2 teaspoons water
• 30 ounces Libby's Pear Slices, drained and cut into smaller slices (2) 15 ounce cans
• 3 tablespoons honey or pure maple syrup
• 1/4-1/2 teaspoon cinnamon depending on taste

Instructions

• Preheat oven to 400 degrees F.
• On a piece of parchment, gently roll out the sheet of thawed pastry dough so that it measures 10 X 14-inches.
• Using a pizza cutter, cut the dough in half lengthwise so that you have two identical pieces.
• In a small bowl, beat one egg and the two teaspoons of water to make an egg wash.
• Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge.
• Fold the dough over onto itself, one inch in width on the length and a half inch in on the short ends, using the egg wash to adhere each corner.
• Slice the marzipan into small pieces and place into a mixing bowl.
• Add the remaining egg and vanilla. Cream together until completely mixed and smooth. This will take about 8-10 minutes as it takes a while for the marzipan to break down. It's ok if there are small pieces remaining.
• Add the cream cheese, and beat until smooth.
• Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula just to the edges that have been folded in.
• Using the egg wash, brush all exposed edges of the pastry dough.
• Place the pear slices on top of the filling.
• Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden.
• In a small bowl, mix the honey with the cinnamon.
• Allow to cool on the baking sheet for 3 – 5 minutes before drizzling with cinnamon honey.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 48g | Protein: 9g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 249mg | Potassium: 222mg | Fiber: 3g | Sugar: 24g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg

This post was originally published May 17, 2017. It has been updated in format and with pictures on May 10, 2024.

The post Pear Danish appeared first on 365 Days of Baking.

Cream of Wheat® Original Hot Cereal is absolutely nostalgic for me. I remember my mom cooking up a large batch of this delicious breakfast on particularly cold mornings. It was either that or oatmeal, and I by far preferred the creamy texture of a delicious bowl of cream of wheat!

Some people make it with a pat of butter and just a little bit of sugar, as it reminds them of southern grits. But others prefer it with sweet mix-ins like I’ll share with you today. 

What is Cream of Wheat?

Cream of Wheat is a popular hot breakfast porridge made from farina, a form of milled wheat. It was first manufactured in North Dakota in the United States by wheat millers using the portion of wheat left over after making flour. 

This sweet tasting porridge has a very mild flavor and is commonly customized with fruit, nuts, or sweeteners. Kraft Foods makes several different Cream of Wheat products today with flavors ranging from banana to cinnamon swirl!

Cream of Wheat cereal is enriched with essential vitamins and is a good source of iron as well!

Ingredients for the Best Cream of Wheat Recipe

This is my favorite way to eat cream of wheat, especially on a cold morning! Here’s what you need to make it:

• Milk: I use 2 % milk for my recipe. You can also use whole milk.
• Enriched Cream of Wheat: Choose the variety that cooks in 2 ½ minutes
• Kosher Salt
• Pure Vanilla Extract
• Butter
• Dark Brown Sugar: light brown sugar is okay too
• Pure Maple Syrup
• Fresh blueberries and raspberries or other fresh fruit, if desired

How to make Cream of Wheat

This quick-cooking recipe is great for a busy morning!

1. First, add the milk, vanilla, and butter to a medium saucepan and heat on medium-high until just boiling. *DO NOT leave the pan unattended because the milk mixture will overflow quickly once it boils!
2. Add the salt, then steadily pour in the Cream of Wheat while stirring. This ensures a smooth consistency. If you pour it in all at once, there may be lumps in your finished product. (Lumps are ok, and sometimes I prefer them. It’s a matter of preference!)
3. Reduce to medium heat and continue stirring until the desired consistency is reached, about 2 ½ minutes.
4. Divide your cereal between bowls. Mix one tablespoon of brown sugar into each of the bowls. Drizzle one tablespoon of maple syrup over each and garnish with fresh berries, if desired.

Recipe Variations

• Use any flavor variety of Cream of Wheat, though you may need to adjust your mix-ins to match your flavor preferences.
• Add your favorite nuts to the finished cereal.
• There is a Cream of Rice® cereal if you are gluten-free! 
• Use oat milk, almond milk, or coconut milk instead of dairy milk. 
• Top with sliced strawberries and bananas instead of berries.
• Serve with a drizzle of chocolate syrup instead of maple syrup for a special treat.
• Make a “Cream of Wheat” Bar similar to this Breakfast Parfait Bar: just make the cereal as directed, and put together bowls of toppings for your family to use as desired for a customized bowl of hot cereal full of additional flavor. Your picky eater will thank you for this idea, and they might just be more apt to eat it since they put it together themselves!

How to Store Leftover Cream of Wheat

You can keep any leftover cereal in an airtight container in the fridge for up to a week. It’s easy to reheat in the microwave or on a traditional stove top. You might need to thin it out with a little milk or water to restore the texture.

However, this instant hot cereal is so quick and easy to make that I recommend making and eating it fresh!

More Easy Breakfast Recipes

If you like to serve a hot breakfast but also want something quick and easy, then these recipes are for you!

• Mexican Breakfast Casserole: make this one ahead of time and just pop it in the oven in the morning!
• Breakfast Parfait Bar: Set out your favorite toppings for these yogurt parfaits!
• Cheesy Breakfast Sausage Rolls: Savory, buttery goodness to kick off your morning!
• Blueberry Bagel Breakfast Bake: Another make-ahead recipe full of flavor for your breakfast!
• Apple Oatmeal: serve up a bowl with some cold brew coffee!

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Cream of Wheat® Recipe

Want a warm, comforting breakfast? This Cream of Wheat® Recipe is it with brown sugar, maple syrup, and fresh fruit. This traditional hot cereal recipe will remind you of the best parts of childhood.

Course Breakfast

Cuisine American

Keyword Cream of Wheat

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 381kcal

Author Lynne Feifer

Ingredients

• 2 cups milk
• ⅓ cup Cream of Wheat®
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• ½ tablespoon butter
• 2 tablespoons dark brown sugar
• 2 tablespoons pure maple syrup
• fresh blueberries and raspberries for serving, if desired

Instructions

• Put the milk, vanilla, and butter into a medium pot and heat on medium-high until just boiling. *DO NOT leave unattended so milk does not overflow once it is boiling!
• Add the salt and steadily pour in the Cream of Wheat. If you add the Cream of Wheat steadily while stirring, it will result in a smooth consistency. Pour it in all at once, there may be lumps in your finished product. Lumps are ok, and sometimes I prefer them. It's a matter of preference.
• Reduce heat to medium and continue stirring until desired consistency is reached, about 2 ½ minutes.
• Divide cereal between bowls. Mix one tablespoon of the brown sugar into each of the bowls. Drizzle one tablespoon of maple syrup over each and garnish with fresh berries, if desired.

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 58g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 447mg | Potassium: 475mg | Fiber: 1g | Sugar: 36g | Vitamin A: 483IU | Calcium: 538mg | Iron: 10mg

The post Cream of Wheat® Recipe appeared first on 365 Days of Baking.

As I was making this coffee cake, it reminded me of one that I loved when I was little, but I couldn’t quite put my finger on it. Then it came to me: it tastes like the Hostess Coffee Cakes, only 1 MILLION times better! I already can’t wait to make it again.

This Cinnamon Sour Cream Coffee Cake is something special I tell ya.
Not only is it super duper delicious, but the recipe was created by one of my blogging besties.

Mary Younkin of Barefeet in the Kitchen has published not her first, but her second cookbook.
The Weekday Lunches & Breakfasts Cookbook is one that I think should be in EVERY kitchen!
Order it on Amazon!
Between her first, The Weeknight Dinner Cookbook, and her second, AND her third, The Weeknight Dessert Cookbook, Mary’s got all your kitchen conundrums figured out.

Her recipes are delicious, easy to follow, easy to make and are ones you’ll use again and again.
I know I do!
I bought her first cookbook for each of my kids to start their own collection.
They make a great gift for any cook, and the trio will make a great Mother’s Day present!

Why is it called Coffee Cake?

Before we go any further, there is NO coffee in this recipe. Whenever I post a recipe for a coffee cake, like this one, I inevitably get questions about the coffee missing from the ingredients.

The reason this (and others like it) is called a “coffee cake” is because it is a sweet cake that is most often enjoyed with a hot cup of coffee. I read that the tradition started in Germany in the 16th century. You can search why coffee cakes are called coffee cakes yourself and read more about it!

Ingredients for Cinnamon Coffee Cake

Gather the following ingredients to make this delicious coffee cake:

Cake Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Streusel Ingredients

• 1 1/3 cups all-purpose flour
• ¾ cup light brown sugar, packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter, melted

How to Make Classic Sour Cream Coffee Cake

You’ll have this delicious sour cream coffee cake recipe ready in under an hour!

1. First, make your streusel by combining the flour, brown sugar, cinnamon, nutmeg, and melted butter in a small bowl. Mix everything together with a fork until clumps are formed, then set aside.
2. Now let’s make the cake batter! Preheat your oven to 350 degrees F and grease a 9×9-inch pan with butter.
3. In a medium bowl, whisk together the flour, baking powder, and cinnamon. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, scraping the sides of the bowl as necessary.
4. Add the flour mixture to the wet ingredients, then add the sour cream. Mix everything together until well combined.
5. Finally, it’s time to assemble and bake the coffee cake. Pour half of the batter into the prepared pan and spread it to cover the bottom of the pan with an offset spatula. Sprinkle half of the cinnamon streusel in an even layer over the batter. Finish pouring the remaining batter, then sprinkle the remaining streusel on top of the cake batter.
6. Bake for 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean with moist crumbs. Cool completely on a wire rack before slicing.

Tips for Making this Cinnamon Sour Cream Coffee Cake 

• In the cookbook, Mary’s recipe calls for a 10-inch square pan but I couldn’t find one in any of my local stores, so used a 9-inch square and then adjusted the baking time slightly.
• I used my fingers to spread the butter into the pan; that way I was able to put it into all the corners of the baking dish and the cake came out of the pan without any issue.
• The streusel is not a dry, crumbly one like you may have had. I found it easiest to use my hands to spread it. A spoon was just distributing it in large clumps and separating it with my fingers allowed me to make smaller crumbles.

How to Store Leftover Coffee Cake

Store leftovers wrapped tightly at room temperature for 1-2 days, or if you want them to last longer, place them in an airtight container and store leftovers in the fridge for 3-5 days.

Can you freeze Cinnamon Coffee Cake with Sour Cream?

Yes, you can freeze the entire cake by double-wrapping it in aluminum foil or plastic wrap and then placing it in a freezer bag. Or store individual slices in an airtight container. Coffee cake will last 2-3 months in the freezer.

To thaw, place it on the counter for about an hour and a half. You can warm it in the oven if desired or eat it at room temperature.

More Brunch Recipes

This Cinnamon Sour Cream Coffee Cake is going to be a delicious addition to any brunch table as well.

• Also perfect for that brunch table are my Cinnamon Sugar Palmiers. Not only are they delicious, but they’re also pretty to look at, too!
• If you have lemon lovers invited to your brunch, these Lemon Crepes might just be one of the highlights of the day. Made with this Easy Crepe Recipe, they have the perfect balance of tart and sweet.
• Every brunch needs some meat to go along with the eggs, potatoes, and pastries, so why not add these Cheesy Puff Pastry Sausage Rolls? They’re made with sausage links and store-bought puff pastry, so they’re really easy to put together.
• These Healthy Breakfast Egg Muffins are not only perfect for brunch, but they’ll also be great for those busy weekday mornings. I love how perfect the serving size is, too!
• Ham and Cheese Breakfast Casserole is a great breakfast to make the night before a busy morning. It’s so helpful to have a make-ahead recipe like this, especially when things get crazy during the holiday season!
• My husband loves potatoes with his eggs on the weekends, so this Fall Breakfast Hash Recipe is a great recipe for a Sunday brunch or any special occasions like Christmas morning or Mother’s Day!
• You can’t go wrong with fresh blueberries! Everyone will go back for seconds when you set this Easy Blueberry Crumb Cake Recipe on the table.

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Cinnamon Sour Cream Coffee Cake

This Sour Cream Coffee Cake from Mary Younkin’s cookbook, The Weekday Lunches & Breakfasts Cookbook has a moist, tender cake and two layers of cinnamon streusel. It's an irresistible morning treat.

Course Breakfast

Cuisine American

Keyword Sour Cream Coffee Cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 people

Calories 409kcal

Author Lynne Feifer

Ingredients

Cinnamon Streusel

• 1 ⅓ cups all-purpose flour
• ¾ cup light brown sugar packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter melted

Cake

• ½ cup butter room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Instructions

Cinnamon Streusel

• Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.

Cake

• Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.
• In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon. 
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes. 
• Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
• Add the flour mixture.
• Add the sour cream and mix until well combined. 
• Pour half of the cake batter into the prepared pan and with an offset spatula, spread to cover the bottom. 
• Sprinkle half of the cinnamon streusel evenly over the cake batter.
• Cover with remaining batter and then sprinkle again with the remaining streusel. 
• Bake for 35-40 minutes, until lightly browned and a toothpick inserted into the middle comes out with moist crumbs. Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 172mg | Potassium: 95mg | Fiber: 1g | Sugar: 30g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg

This recipe has been updated with pictures on 8/3/21, and 4/19/24. It was originally published 4/22/18.

The post Sour Cream Coffee Cake appeared first on 365 Days of Baking.

Made with lots of eggs, sausage, and taco seasoning, this Mexican Breakfast Casserole recipe is anything but boring. Savory and hearty with a little bit of spice, it’s everything I love about breakfast tacos baked into a one-dish meal.

Want to know my favorite part? You can prep everything the night before! Assemble everything in your casserole dish and stash it in the fridge. The next morning, all you have to do is pop the dish in the oven for a hot, made-from-scratch breakfast.

​I love breakfast food; eggs, sausage, biscuits, muffins. . . give me all of it. But I also love sleep, and rolling out of bed early enough to get a hot breakfast on the table is next to impossible.

Unless I plan ahead and make Breakfast Casserole! When I’m in the mood for a sweet breakfast, I’m all about this Almond Berry French Toast Casserole. But for today’s recipe, I was in the mood for something SPICY, so I decided to make a Mexican version of my favorite breakfast dish! 

Ingredients for Overnight Breakfast Casserole

• olive oil
• onion
• green bell pepper
• garlic
• chorizo
• homemade taco seasoning
• corn
• black beans
• plum tomatoes
• corn tortillas
• shredded cheese (Mexican style or cheddar cheese)
• eggs
• milk

How to Make Mexican Egg Tortilla Breakfast Casserole

1. Heat olive oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell peppers in the skillet for about 2 minutes.
2. Add the Mexican chorizo and taco seasoning. Cook another 5 to 7 minutes.
3. Stir in the black beans, tomatoes, and corn.
4. Place 12 tortilla quarters on the bottom of a 13×9-inch baking dish prepared with nonstick cooking spray. Spoon 1/3 of the sausage mixture on top. Sprinkle with cheese. Repeat the layers twice more, finishing with the cheese layer.
5. Beat eggs in a separate medium bowl. Stir in the milk.
6. Ladle the egg mixture over the assembled casserole. Cover the whole thing tightly with aluminum foil.

From here, you can bake the casserole right away OR store it in the fridge for the next day.

Cook the Mexican Breakfast Casserole in the preheated oven (375 F) for 25 minutes covered. Remove the foil, sprinkle more cheese on top, and bake for another 25 – 30 minutes.

Not sure how to tell when your breakfast casserole is fully cooked? 

​Insert a clean knife into the center. The casserole is finished cooking when the knife comes out clean.

Serving suggestions

• This casserole is especially tasty served with your favorite taco toppings. I suggest avocado slices, a dollop of sour cream, and your favorite salsa or pico de gallo! Homemade Guacamole makes a delicious topping too.
• Top it with diced green onions for a little crunch.
• Enjoy this casserole with a splash of hot sauce for more kick!
• Serve it with a side of hash browns or cooked bacon!

Can I make this Mexican Egg Casserole Recipe on the same day?

You can absolutely prep and bake the overnight casserole the same day if you like! Get the oven preheating while you prep the other ingredients and pop the casserole right in the oven.

How far ahead of time can I prep this make-ahead breakfast casserole?

I wouldn’t prep this more than 24 hours in advance. Make sure to keep the unbaked casserole chilled in the fridge, well covered with foil, until you’re ready to bake it.

Can I make this recipe without chorizo?

• This recipe is also delicious with other types of spicy sausage!
• If you can’t find chorizo, hot Italian sausage crumbles make a fine substitution.
• For a vegetarian breakfast casserole, feel free to swap the chorizo for another can of black beans or a meatless sausage alternative!
• There are several soy chorizo (“soyrizo”) products available at vegetarian-friendly grocery stores that taste great in this casserole too.

How do I store leftover Mexican Breakfast Casserole

​Transfer leftovers to an airtight container or wrap the dish tightly with aluminum foil. Store in the refrigerator for 2-3 days. Reheat individual portions in the microwave, or warm the whole thing up in a 350-degree oven until warm throughout.

Make Ahead Breakfast Recipes

Thanks to the wonderful world of overnight breakfast recipes, you’ll never have to stumble out of bed before sunup to cook a big breakfast again. Try these other breakfast recipes our readers love.

• Easy Almond Banana Overnight Oats
• Easy Chocolate Croissant Baked French Toast Recipe
• Pumpkin Spice Baked French Toast
• Peanut Butter and Jelly French Toast Casserole Recipe
• Easy Chocolate Croissant Baked French Toast Recipe
• Blueberry Bagel Breakfast Bake Recipe
• 2-Ingredient Nutella Cinnamon Rolls

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Mexican Breakfast Casserole

Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. Packed with cheesy eggs, spicy chorizo and peppers, it's a hearty, flavorful breakfast that's an easy meal for busy mornings!

Course Breakfast

Cuisine American

Keyword Mexican Breakfast Casserole

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 people

Calories 457kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• whisk
• Large non-stick skillet
• 9 X 13-inch baking dish

Ingredients

• 1 tablespoon olive oil
• 1 large onion diced
• 1 green pepper cored, seeded and diced
• 3 cloves garlic
• 1 lb. ground chorizo
• 2 tablespoon homemade taco seasoning
• 1 cup frozen corn thawed
• 15 ounces black beans drained and rinsed
• 4 plum tomatoes diced
• 12 corn tortillas cut in quarters
• 2 cups shredded Mexican style cheese
• 12 eggs
• 1 cup milk

Instructions

• Preheat oven to 375*, and prepare a 9 X 13-inch baking dish by spraying it generously, especially the bottom, with cooking spray. Of course, if you're making this the night before, you won't preheat your oven until you're ready to bake it the next morning.
• Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper, and garlic, and sauté for about two minutes.
• Add chorizo and taco seasoning. Cook for about 5-7 minutes. Add corn, black beans, and tomatoes, and cook until heated through.
• Place 12 of the tortilla quarters in the bottom of the prepared baking dish. Evenly distribute 1/3 of the meat mixture on top. Sprinkle with 1/2 cup of cheese. Repeat with tortillas, meat, and cheese for two more layers, and top with remaining tortillas.
• In a large mixing bowl, beat eggs. Add milk and mix. Using a ladle, evenly distribute the egg mixture over the entire baking dish.
• Cover dish with tin foil and either refrigerate overnight or bake for 30 minutes. Remove tin foil, sprinkle remaining cheese over top and bake for an additional 20-25 minutes or until a knife inserted into the middle comes out clean.
• Serve with sliced avocado, salsa, and sour cream.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 35g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 641mg | Potassium: 483mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 15mg | Calcium: 359mg | Iron: 3mg

This post was originally published August 4, 2021. It has been updated on April 17th, 2024.

The post Mexican Breakfast Casserole appeared first on 365 Days of Baking.