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Breakfast

Super Easy Raspberry Danish

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If you are looking for a Super Easy Raspberry Danish recipe, you have found it. Made with refrigerated store-bought biscuits, raspberry preserves, butter, cinnamon sugar, and a quick yummy vanilla glaze.

3 Raspberry Danishes on plate

The other day I was making refrigerator biscuits to go with the  INSTANT POT MISSISSIPPI POT ROAST that I was making. It was still early in the day and I dying for something sweet. 

Raspberry Danish with fork

I love using biscuits or crescents when making recipes, it is such a great short cut. I used crescents when I made the Super Easy Cheese Danish that I shared on the blog awhile back. Biscuits were used to make  Caramel Pecan Rolls that were a huge hit.

Raspberry Danish

I wasn’t going to need all my biscuits to serve with dinner, so decided to make some donuts or danish. I played around with the biscuit dough and ended up with these delicious raspberry danishes. They were so easy to make that it’s hard to even call it a recipe.

Danish with plate behind

These danishes are great to make ahead of time and grab for a quick take with you for breakfast when you are running out the door. They are also great for an afternoon snack with a cup of coffee, or late at night if you are like me and crave sweets at night. So let me share with you how to make these babies. I promise you will love them. (or at least think you will).

How To Make Super Easy Raspberry Danish :

INGREDIENTS NEEDED :

  • Refrigerator Biscuits
  • Butter
  • Cinnamon
  • Sugar 
  • Raspberry Preserves or Jelly 

For Glaze

  • Powdered Sugar
  • Milk or Cream
  • Vanilla Extract

DIRECTIONS:

  1. Pre Heat Oven 350
  2. Flatten Biscuits
  3. Dip In Melted Butter-Sprinkle With Cinnamon Sugar 
  4. Put on a nonstick baking sheet  
  5. Make a dip in the biscuit with the end of a wooden spoon or use a spoon
  6. Put 1 tsp of jelly or preserves in each biscuit/danish
  7. Bake 13-16 minutes until golden brown 
  8. In a small dish mix powdered sugar, vanilla and milk (add milk until thin consistency)
  9. Drizzle on danishes well warm so that it melts slightly

Biscuits with Cinnamon

Cinnamon Sugar Biscuits

Out of The Oven

Out of the Oven

The Glaze

Raspberry Danish with fork
Print

Super Easy Raspberry Danish

Refrigerator Biscuits, Raspberry Preserves, Butter, Cinnamon and Sugar
Course Breakfast
Cuisine American
Keyword Biscuit, Cinnamon, Glaze
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 Danishes

Equipment

  • OVEN

Ingredients

  • 1 Tube Biscuits I used Pillsbury
  • 1/2 Cup Melted Butter 1 Stick
  • 1/4 Cup Granulated Sugar
  • 3-4 tsp Cinnamon to your liking
  • 8 tsp Raspberry Preserves

Glaze

  • 1/4 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2-3 tsp Milk or Cream

Instructions

  • Pre-Heat Oven to 350°
  • Flatten Biscuits and dip in melted butter
  • Mix Cinnamon and sugar together and sprinkle on biscuits
  • Space evenly on nonstick baking sheet
  • Use a wooden spoon handle to make a dip in the middle of the biscuits - fill with 1 tsp raspberry preserves or jell
  • Bake for 13-16 minutes until golden brown
  • In a small bowl mix powdered sugar, vanilla extract and milk (add milk until thin consistency)
  • Remove biscuits from the oven when golden brown -drizzle glaze well biscuits/danishes are still warm to get melted effect

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Cranberry Orange Muffins

by 2 Comments

These Cranberry Orange Muffins are fantastic. If you need a muffin for your holiday breakfast or brunch these would be perfect. Full of fresh cranberries and a hint of orange. – Yum, you and your family or guests will love it.

Cran-Orange Muffins

Cranberry Orange Muffins

Cranberry Orange Muffins

We love having made ahead breakfasts that wee can just grab and go. Super Easy Cheese Danish,Caramel Pecan Rolls,, Cinnamon Apple Turnovers and these Cranberry Orange Muffins are all great for that.

Cran-Orange Muffins -Horiz

In the past, I was never a big fan of cranberries. This week, however, has changed my mind. First those delicious Vanilla Sugar Cranberries and now these muffins. Both were above my expectations. Is there something that you never really liked and then suddenly you loved it? If you have something like that, stop by the comments and let me know. It would be great to know its not only me. 

Muffin With Butter

These muffins are packed full of fresh cranberries, along with orange juice, sour cream and lots of butter, making them super moist.

Single Muffin

How to Make Cranberry Orange Muffins:

INGREDIENTS:

  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Baking Soda 
  • Granulated Sugar 
  • Sour Cream
  • Unsalted Butter (melted and cooled)
  • Vanilla Extract 
  • Orange Zest 
  • Orange Juice 
  • Eggs 
  • Fresh Cranberries 

INSTRUCTIONS:

  1. Pre-heat oven and prepare muffin tins either greasing or with cupcake liners
  2. Mix in mixing bowl dry ingredients -flour, salt, baking powder, baking soda, and sugar
  3. In a separate  bowl, combine  sour cream, butter, vanilla, orange zest, orange juice, and slightly beaten eggs -mix well
  4. Fold in washed and dried cranberries
  5. Let sit at room temperature for 10-15 minutes 
  6. Bake, cool and sprinkle sugar on top if desired 

Mixing the muffins

Mixing the Muffins

Going in the Oven

Going in the Oven

Fresh out of the OvenFresh out of the Oven

Cranberry Orange Muffins
Print

Cranberry Orange Muffins

Moist Muffins with fresh cranberries, sour cream, and orange zest
Course Breakfast
Cuisine American
Keyword Cranberries, moist, Orange
Prep Time 15 minutes
Cook Time 18 minutes
10-15 setting til room temperature 15 minutes
Total Time 48 minutes
Servings 12 People

Equipment

  • OVEN

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 cup Granulated Sugar plus more for sprinkling on top of the muffins
  • 1 cup Sour Cream
  • 1/2 cup Unsalted Butter Melted and slightly Cooled
  • 2 tsp Vanilla Extract
  • 1 Tbsp Orange Zest Zest of 1 large orange
  • 1/4 cup Fresh Squeezed Orange Juice Juice of 1 Large Orange
  • 2 Large Eggs Slightly Beaten
  • 2 cups Fresh Cranberries Washed and dried
  • extra sugar for sprinkling on top

Instructions

  • Pre-heat oven to 400 ° and prepare muffin tins either greasing or with cupcake liners
  • Mix in mixing bowl dry ingredients -flour, salt, baking powder, baking soda, and sugar
  • In a separate  bowl, combine  sour cream, butter, vanilla, orange zest, orange juice, and slightly beaten eggs -mix well- fold in washed and dried cranberries
  • Let sit at room temperature for 10-15 minutes
  • Bake for 16-20 minutes until golden brown
  • Cool in pan for 5 minutes - remove to cooling rack-sprinkle with sugar if desired
  • Enjoy

Best served warm – will keep in an airtight container for 3-4 days 

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Caramel Pecan Rolls

by 3 Comments

These Caramel Pecan Rolls are gooey, sweet and delicious. They are so easy to make with store-bought refrigerated biscuits, they can be thrown together in less than 30 minutes. Great for a quick holiday or weekend breakfast.

Caramel Pecan Rolls

Caramel Pecan Rolls

Using canned refrigerated biscuits and crescent rolls to throw together quick pastries and danishes, makes life so much easier.

My other recipes for Cinnamon Apple Turnovers and Super Easy Cheese Danish are just a couple examples of how you can use store-bought crescent rolls or biscuits and make your danish or rolls so much quicker. Any time I can save is always a huge help.

 

Roll with coffee cup

These caramel pecan rolls were heavenly, full of gooey caramel and so many pecans, Heated up with a big scoop of butter and a cup of coffee. OMG!  Can’t think of anything better. If you are looking for a quick throw together breakfast for Thanksgiving or Christmas these rolls would be a great option. They are even great for an afternoon snack or after dinner with a cup of coffee or a glass of milk.

Caramel Pecan Rolls

You could also walnuts if you aren’t a fan of pecans. Next time I think I will go for making cinnamon rolls with my biscuits. I found a great recipe at https://dearcrissy.com/easy-biscuit-cinnamon-rolls-recipe/. 

Caramel Pecan roll on fork

 

What Will I Need To Make Caramel Pecan Rolls?

  • Refrigerated Biscuits 
  • Sugar
  • Ground Cinnamon 
  • Brown Sugar 
  • Butter 
  • Brown Sugar 
  • Vanilla 

 

Caramel Pecan Rolls 3
Print

Caramel Pecan Rolls

Caramel Pecan Rolls made from store-bought biscuits
Course Breakfast
Cuisine American
Keyword Breakfast, Caramel, Pecan, Rolls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Equipment

  • OVEN

Ingredients

  • 2 Cans Refrigerated Biscuits I used Pillsbury
  • 1/2 Cup Sugar
  • 1 Tbsp Cinnamon
  • 3/4 Cup Pecans
  • 1 Cup Butter
  • 1/2 Cup Brown Sugar
  • 1 tsp Vanilla

Instructions

  • Grease an 8 or 9-inch baking pan. Spread pecans on bottom of the pan
  • Combine Sugar Cinnamon and Sugar in a plastic bag
  • Open canned biscuits and separate the dough, place 2 or 3 biscuits at a time and shake in the cinnamon sugar bag.
  • Place the sugared biscuits around the edge of the pan, slightly overlapping each other. Repeat with remaining biscuits, using the last 3-4 biscuits to fill the center of the pan
  • Place butter and brown sugar and vanilla in a microwave-safe bowl (or a 2 cup measuring cup) microwave for 60-90 seconds on high until butter is is melted. Remove, stir, return to microwave for 30 seconds. Stir again and pour evenly over biscuits
  • Place buns in preheated 375° oven with a baking tray under the pan to catch any drips
  • Bake 20-25 minutes or until center is done - remove from oven and let sit for 10 minutes
  • Place a plate or serving dish on top of the pan and flip rolls out on to plate -Enjoy!

 

PUMPKIN CREAM CHEESE MUFFINS

by 2 Comments

Pumpkin Cream Cheese Muffins are a quick and easy keto breakfast or snack. with a cream cheese filling.With Sweet Pumpkin flavor.Pumpkin Muffins

PUMPKIN CREAM CHEESE MUFFINS

Pumpkin Cream Cheese Muffins are very moist swirled with cream cheese filling. Easy to make and keto-low carb and gluten-free.  Pumpkin Cream Cheese Muffins

You all were warned that you were about to be flooded with everything pumpkin.  These muffins are so versatile.  They are super moist. The fact that they are keto, low carb and gluten-free makes it easy to feed them to everyone. My husband Joe has been doing great on the keto diet/lifestyle. He has lost well over 40 lbs over the summer. So wish I could say the same for myself. Ha Ha. I repeatedly start over. Personally, I really struggle especially when I make so many yummy recipes to share with you all.  It has gotten to the point that I pretty much am being carb-conscious, not an actual keto diet.   I try to watch my carbs throughout the day.  When Joe gets home for dinner I usually do pretty well having little or no carbs. 

These Pumpkin Cream Cheese Muffins are great. They are easy to grab on the go in the morning for breakfast or in the afternoon as a snack.  I even used them as my bread at dinner with some of my keto-friendly meals CrockPot Creamy Mushroom Chicken and Tender Barbecue Pork Ribs Instant Pot /Grill (note made with sugar-free barbeque sauce) 

To make these muffins you will need butter, stevia or sweetener of choice, eggs, pumpkin puree, vanilla extract, almond flour, coconut flour, baking powder, pumpkin spice, cinnamon, salt, and cream cheese.pumpkin cheese muffins

 

Print

Pumpkin Cream Cheese Muffins

Moist pumpkin muffins with cream cheese filling
Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 38 minutes

Equipment

  • Electric Mixer
  • OVEN

Ingredients

  • 1/2 cup Butter
  • 2/3 cup Stevia or sweetener of choice
  • 4 large Eggs
  • 3/4 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 4 tsp Baking Powder
  • 2 tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 8 oz Block of Cream Cheese softened

Instructions

  • 1. Preheat Oven to 350° F
  • 2.Grease Muffin Pan or line with paper muffin cups
  • 3. In a mixing bowl cream together with an electric mixer butter and sweetener til light and
    fluffy
  • 4. Add the eggs one at a time -mixing well
  • 5. Next, add the pumpkin puree and vanilla mix until completely combined
  • 6. In a separate bowl combine almond flour, coconut flour, baking powder, pumpkin spice,
    cinnamon and salt-mixing very well by hand until there are no clumps
  • 7. Slowly add dry ingredients to the wet ingredients and mix well
  • 8. Scoop batter into the muffin tins,
  • 9. Add a generous tablespoon of softened cream cheese to each muffin - use the tip of a
    butter knife or the handle of a wooden spoon to swirl butter and cream cheese together
  • 10. Bake 22-25 minutes or until a toothpick comes out clean when inserted in a muffin

If you try this recipe, please comment and let me know if you liked them.

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