Category: Desserts


Sep
2025

Maple Coconut Oatmeal Cookies

categories: Cookies, Desserts
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Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!
Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Combine The “Dry” Ingredients

Before you begin, preheat your oven to 350°F.  Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

Dry ingredients for the cookie dough are combined in a large mixing bowl.

Brown The Butter For The BEST Flavor

When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

A stick of butter is melted and continues bubbling and cooking until it's browned.Foam is moved to the side revealing color of the browned butter in the saucepan.

Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

Maple syrup is stirred into a bowl holding the browned butter.

Add “Wet” Ingredients To The “Dry” Ingredients

In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

Baking soda is dissolved into boiling water, then added to browned butter mixture.

Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

Wet ingredients are combined with dry ingredients and stirred until combined.

Final Step

The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

Pecans are lightly toasted in a dry skillet until aromatic.

Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using. 

Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

Cooled, toasted chopped pecans are added to the cookie dough and mixed in.

Shaping The Cookies

Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls! 

Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

The cookie dough is shaped into 24 round balls.

Bake The Cookies

Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

Cookies are baked on parchment paper-lined cookie sheets.

Important Note About The Baking Time!

IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven! 

Serve And Enjoy Maple Coconut Oatmeal Cookies!

Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

Two dozen Maple Coconut Oatmeal Cookies cooling on wire racks after baking.

When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

A close-up of one of the maple coconut oatmeal cookies cooling on a wire rack.

I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More COOKIE RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of scrumptious cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

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Maple Coconut Oatmeal Cookies
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
 

Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

Category: Cookies, Dessert, Snack
Cuisine: All Cuisines
Keyword: maple coconut oatmeal cookies
Servings: 24 cookies
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups old-fashioned oats
  • 1⅓ cups all-purpose flour
  • 1 cup light brown sugar (packed)
  • ½ cup shredded sweetened coconut
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ cup butter
  • 5 Tablespoons pure maple syrup
  • 1 teaspoon baking soda
  • 2 Tablespoons boiling water
  • 1 teaspoon vanilla extract
  • 1 cup pecans toasted and chopped
US Customary - Metric
Instructions

  1. Preheat oven to 350°F.  Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.

  2. Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.

  3. Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.

  4. In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.

  5. Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.

  6. Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.

  7. Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.

  8. Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary).  IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.

  9. Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

Nutrition Facts
Maple Coconut Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 177mg8%
Potassium 77mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 121IU2%
Vitamin C 0.1mg0%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

 


Aug
2025

Instant Pot Blackberry Crisp

categories: Cobblers and Crisps, Desserts, Instant Pot Recipes
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Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you’ll love this dessert!
Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!

Did you know you can use an Instant Pot to make an incredible blackberry crisp? Well… it’s TRUE! Even when it’s really hot outside (and I don’t want to heat up our kitchen), I can whip up an absolutely delicious fruit crisp in no time at all, using this handy dandy kitchen appliance!

This recipe is very versatile because, if necessary, you can use FROZEN blackberries as long as you don’t let them thaw! The good news is this means you can make Instant Pot Blackberry Crisp all year long, for a little taste of summer (even if it’s snowing outside!).

This is a very simple dessert recipe to prepare, and the end result is amazingly delicious! You’re going to love it! Here’s how to make Instant Pot Blackberry Crisp.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before You Start – A Little Prep

Place a trivet in the inner pot, then add 1 cup of water. Set the Instant Pot aside while you make the fruit filling and streusel topping for the blackberry crisp.

You’ll need a 7″ round baking pan or a 7″ wide oven-safe glass bowl to make the blackberry crisp, so plan accordingly (they need to fit in a 6 qt. or 8-qt. Instant Pot). Generously spray the baking pan (or oven-safe bowl) you’re using with non-stick cooking spray on the bottom and sides.

A cup of water and trivet are added to the inner pot of the Instant Pot appliance.

A 7" round baking pan is greased well before filling with blackberry mixture.

Prepare The Blackberries And Streusel Topping 

Place the blackberries in a medium-sized bowl. NOTE: If you’re using frozen blackberries, do not thaw them, but simply add them (still frozen) to the bowl.

Add granulated sugar and fresh lemon juice and gently stir until all the berries are covered with the sugar mixture.

Blackberries are stirred and covered with sugar and lemon juice.

Pour or spoon the berries into the greased 7″ baking pan and spread them out until the bottom of the baking pan (or bowl) is fully covered.

The sugar-covered blackberries are placed in a 7" greased baking pan.

Now it’s time to make the streusel topping. In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together, until combined. Add melted butter and stir until the streusel becomes crumbly and can hold together when pinched.

Oats. brown sugar, flour and spices are combined with melted butter in a bowl.

Use your fingers to pinch off and distribute the streusel topping over the blackberry filling, making sure to evenly cover the blackberries.

Crumbly streusel is added to cover the top of the blackberry fruit filling.

Prep The Crisp For Cooking

Cover the pan with aluminum foil, crimping the edges firmly around the pan to ensure a secure seal. The foil helps prevent any water (condensation) from getting on the blackberry crisp while it cooks.

Aluminum foil is used to tightly cover the baking pan before cooking.

Carefully lower the covered baking pan onto the trivet (you may want to use the tip below if the baking dish you’re using doesn’t have a handle).

TIP: If needed, you can make a “sling” to help lower the baking pan into the inner pot. Do this by tearing off a long piece of foil (18″-20″), then fold it (lengthwise) into thirds so it’s thicker and stronger. Put the foil UNDER the pot with the long ends coming up both sides (shown below). Holding the ends of the foil, gently lower the pan onto the trivet. You can cook with the sling in place in the pot, then when it’s done cooking, it’s easy to lift the pan up and out of the hot inner pot.

A "sling" made from aluminum foil is shown to help lift the pan out of the pot.

Cook The Blackberry Crisp

Close the lid and lock it in place. Flip the steam release valve to SEALING. Select the MANUAL button (high pressure) and set the timer for 10 minutes.

It will take the Instant Pot about 7-9 minutes to reach full internal pressure before the cooking program (and timer) begins. The pressure gauge will pop up when it reaches full pressure. When the 10-minute cooking timer ends, the machine should alert you with a beeping sound.

Instant Pot is shown, which is used to cook the blackberry Crisp.

When the cooking program ends, let the pressure release NATURALLY (do nothing) for 5 minutes, then flip the pressure knob to VENTING to release any remaining steam still inside. The pressure gauge should drop back down once all steam has been released, indicating it is safe for you to unlock and remove the lid.

Open the lid and carefully remove the baking pan out of the Instant Pot. At this point, in reality the blackberry crisp has finished cooking and can be cooled slightly then served. For BEST RESULTS, I highly recommend doing one quick final step before serving (see NOTE below).

NOTE: If you would like the streusel to be browner (and crispier), turn on your oven broiler while the Instant Pot is venting the steam. Once removed from the Instant Pot, place the baking pan on a rack about 4″ under the broiler in your oven. Keep an eye on it, of course, but after 2-3 minutes under the broiler, the topping should be more browned in color and even more crisp!

Instant Pot Blackberry Crisp is done cooking and ready to serve.

Serve And Enjoy Instant Pot Blackberry Crisp

Let the blackberry crisp cool for several minutes (it will firm up slightly), then scoop out warm portions into serving bowls. We usually get 5 small servings from this recipe.

Add a scoop of vanilla ice cream on top, if desired and serve this absolutely delicious blackberry crisp. The topping is crisp and buttery, and the blackberry filling tastes wonderful!

A portion of warm blackberry crisp is placed in a serving bowl.With a scoop of ice cream on top, Instant Pot Blackberry Crisp is ready to eat.

Here you go… I saved a big bite for you! You’re welcome! I’m confident you will love this delicious fruit cobbler as much as we do and will make it many times for family and friends.

I love using fresh-picked blackberries in the summertime, but it’s a wonderful option to enjoy this dessert year-round if you use frozen blackberries! Hooray!

A spoonful of blackberry crisp with ice cream is ready to enjoy!

I hope you have the opportunity to make this decadent Instant Pot Blackberry Crisp and hope you (and those you love) really enjoy it, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious recipes for cobblers and crisps you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe:

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Instant Pot Blackberry Crisp
Prep Time
10 mins
Cook Time
10 mins
Pressurization time-(approx. 8-10 minutes)
10 mins
Total Time
30 mins
 

Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!

Category: Dessert
Cuisine: All Cuisines
Keyword: Instant Pot Blackberry Crisp
Servings: 5 small servings
Calories Per Serving: 412 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup water For Instant Pot
  • cooking spray (as needed) to grease 7" baking pan
For Blackberry Crisp:
  • 12 ounces fresh or *frozen blackberries *If using frozen, DO NOT THAW
  • 3 Tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup old-fashioned oats uncooked
  • ½ cup all-purpose flour
  • ½ cup brown sugar light or dark½
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch salt
  • ½ cup butter MELTED (½ cup = 1 stick)
OPTIONAL: Vanilla ice cream, for serving
    US Customary - Metric
    Instructions

    1. Place a trivet in the inner pot; add 1 cup of water. Spray a 7" baking pan generously with cooking spray on bottom/sides.

    2. Place blackberries in a medium bowl. NOTE: If using frozen berries, do not thaw; put them (still frozen) in the bowl. Add granulated sugar and lemon juice. Gently stir until combined. Pour berries into baking pan; spread to cover the bottom.

    3. In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together. Add melted butter; stir until streusel is crumbly and holds together when pinched. Spread streusel over the blackberries, covering the fruit.

    4. Cover baking pan with foil, crimping the edges firmly around the pan to seal. Lower pan onto the trivet in the inner pot.

    5. Put the lid on the Instant Pot; lock it in place. Turn the steam release valve to SEALING. Select the MANUAL button (high pressure); set the timer for 10 minutes. It will take 7-10 minutes to reach full pressure before cooking program/timer begins. When cooking program ends, the machine should beep.

    6. Let the pressure release NATURALLY (do nothing) for 5 minutes, then flip pressure knob to VENTING to release all remaining steam. Pressure gauge will drop back down once all steam is gone, indicating it's safe to open the lid. Remove baking pan from the inner pot. The blackberry crisp is done cooking and can be cooled slightly then served. *I prefer to brown and "crisp up" the topping a bit more so I do 1 more step before serving. NOTE (optional): If you want streusel to be browner, turn on your oven broiler while the IP is venting. Once baking pan is removed from the IP, place it on a rack about 4" under the broiler. Keep an eye on it- after 1-2 minutes under broiler, streusel should be browner and crisper!

    7. Let blackberry crisp cool for a few minutes (it will firm up as it cools), then scoop out warm portions into bowls (5 small servings). Add a scoop of vanilla ice cream (if desired) and serve. Enjoy!

    Nutrition Facts
    Instant Pot Blackberry Crisp
    Amount Per Serving (1 (1/4 of total))
    Calories 412 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 12g75%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 49mg16%
    Sodium 164mg7%
    Potassium 219mg6%
    Carbohydrates 56g19%
    Fiber 6g25%
    Sugar 32g36%
    Protein 5g10%
    Vitamin A 714IU14%
    Vitamin C 15mg18%
    Calcium 57mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!


    Jul
    2025

    Instant Pot Cinnamon Bundt Cake

    categories: Breakfast, Cakes, Instant Pot Recipes
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    Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!
    Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

    Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

    An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

    This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make Cinnamon Sugar and Prepare Bundt Pan

    Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

    Granulated sugar and ground cinnamon are combined in a small bowl.

    For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

    A 1-quart bundt pan is generously coated with butter before filling with batter.

    Prepare The Bundt Cake Batter

    Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

    In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

    Dry ingredients for the cake batter are whisked together in a medium bowl.Wet ingredients for the bundt cake batter are whisked to combine.

    Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

    Wet ingredients are poured into and mixed with the dry ingredients until combined.

    Layer And Swirl The Batter and Cinnamon Sugar

    Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

    Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

    Half the cake batter is spread into the buttered bundt pan.Cinnamon sugar mixture is sprinkled on top of batter, then swirled into the batter.

    Prepare The Instant Pot And Bundt Cake For Cooking

    Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

    Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

    Topped with more batter, the pan goes onto a trivet over water in the Instant Pot.

    Cook The Cinnamon Bundt Cake

    Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

    It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

    Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

    Instant Pot Cinnamon Bundt Cake is pressure cooked for 35 minutes.

    When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

    The cooked bundt cake cools in the pan for 5 minutes, then is removed from the pan.

    Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

    If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

    After inverting pan to remove cake, it is turned right side up and cools on wire rack.

    Glaze And Serve Instant Pot Cinnamon Bundt Cake

    While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

    Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

    Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

    Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

    Sweet cream cheese icing is used to drizzle over the surface of the warm bundt cake.

    Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

    A slice of Instant Pot Cinnamon Bundt Cake on a white plate, with cake in the background.

    I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

    Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More INSTANT POT Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

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    Instant Pot Cinnamon Bundt Cake
    Prep Time
    10 mins
    Cook Time
    45 mins
    Natural Pressure Release and Cooling
    15 mins
    Total Time
    1 hr 10 mins
     

    Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

    Category: Breakfast, Dessert or Coffeecake
    Cuisine: All Cuisines
    Keyword: Instant Pot, cinnamon bundt cake
    Servings: 8 wedges
    Calories Per Serving: 366 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Cinnamon Sugar:
    • 2 Tablespoons granulated sugar
    • ¾ teaspoon ground cinnamon
    For Bundt Pan:
    • softened butter (to generously grease bundt pan) AS NEEDED
    For Cake:
    • 2 cups all-purpose flour
    • ⅔ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup butter melted/cooled
    • ½ cup low-fat milk (or whole) at room temp.
    • 2 teaspoons vanilla extract
    • 2 large eggs at room temp.
    For Icing:
    • ½ cup powdered sugar (confectioner's sugar)
    • ¼ cup cream cheese at room temp.
    • ½ teaspoon vanilla extract
    US Customary - Metric
    Instructions
    A Little Prep:

    1. Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

    Make Batter:

    1. Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.

    2. Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

    Cook The Cinnamon Bundt Cake:

    1. Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.

    2. Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.

    3. When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

    Icing And Serving Cake:

    1. Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.

    2. Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

    Recipe Notes

    NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

    Nutrition Facts
    Instant Pot Cinnamon Bundt Cake
    Amount Per Serving (1 slice (1/8 of total))
    Calories 366 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g56%
    Trans Fat 0.5g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 82mg27%
    Sodium 290mg13%
    Potassium 198mg6%
    Carbohydrates 53g18%
    Fiber 1g4%
    Sugar 28g31%
    Protein 6g12%
    Vitamin A 479IU10%
    Vitamin C 0.04mg0%
    Calcium 90mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!


    Jul
    2025

    Crème de Menthe Brownies

    categories: Bar Cookies, Chocolate, Desserts
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    Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!
    Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

    Today I want to share an amazing recipe for crème de menthe brownies, delectable and decadent dessert bars I’m confident you’re going to love.

    If you love chocolate (like I do-sigh) then I’m sure these brownies will be a big hit. The brownies have three distinct layers consisting of a baked brownie base, spread with a peppermint flavored filling, then topped off with a hardened chocolate glaze. They are amazing!

    The prep work does take a bit of time as each layer is made separately and has to cool or be refrigerated before the next layer goes on. That’s not a problem for me; it’s just something you will need to take into account if you plan to make them.

    Believe me, these fudgy, layered brownies are worth every minute of your time once you taste them! Here’s how to make crème de menthe brownies.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Brownie Layer

    Before beginning, preheat your oven to 350°F. and lightly grease a 9″ x 9″ square baking dish on the bottom and sides. You will want your oven and prepared pan ready to go after mixing the brownie layer!

    In a double boiler, heat unsweetened baking chocolate with butter on low heat until they melt. **This involves putting the chocolate and butter in a small saucepan and placing it over a larger pan of simmering water. Be careful to not let any water get into the pan with the chocolate or butter.

    Once they are fully melted, stir to combine, then remove the pan up and out of the simmering water and let the mixture cool slightly.

    Unsweetened chocolate and butter are melted in a double boiler.

    While the chocolate mixture cools, prepare the batter for the brownie layer. In a medium-sized mixing bowl, whisk eggs well, then add granulated sugar and whisk again until the mixture is fluffy, and fully combined.

    Add flour, vanilla extract, crème de menthe liqueur and salt, then pour the cooled chocolate and butter mixture into the bowl. TIP: The chocolate needs to be cooled before adding so it doesn’t “scramble” the eggs! Whisk (or stir) until all these ingredients are fully combined together.

    Cooled chocolate mixture is poured over sugar, flour, eggs, etc. in a bowl.

    Prepare The Batter To Bake The Brownie Layer

    Once the batter is fully combined, you will have your brownie batter ready to go. Pour the brownie batter into the greased baking dish.

    The batter is sully combined for the brownie layer.

    Bake the brownie layer at 350°F for about 20-22 minutes. When done, the brownie layer should have slightly pulled away from the sides of the dish. If you insert a toothpick into the center of the brownie layer, it should come out clean (free of batter).

    Place the baking dish on a wire rack, set aside and let the brownie layer cool (still in the pan) to room temperature.

    After baking, the brownie layer pulls away from the sides of the pan slightly.

    Make The Crème de Menthe Filling Layer

    While the brownie layer is cooling, make the crème de menthe filling for the second layer. Beat the butter, cream cheese and powdered sugar using an electric mixer on Medium speed until they’re well-blended.

    Powdered sugar and butter are beaten together using an electric mixer.

    Add crème de menthe liqueur to the filling mixture. Crème de Menthe is a liqueur found in grocery or liquor stores and is known for its bold peppermint flavor. It can be used to flavor drinks, cakes, frostings, grasshopper pie, etc.

    I make my own from scratch; here’s the recipe on my blog for homemade crème de menthe. It’s simple to make and adds a lot of mint flavor to many recipes!

    Crème de menthe liqueur is added to the powdered sugar and butter mixture.

    Beat the batter very well until it becomes thick and creamy. The batter for layer #2 will have a slight, pale green color, as well. TIP: If you want the filling to look greener, simply add a drop or two of green food color (making it greener is perfect for St. Patrick’s Day!).

    The mint-flavored filling is beaten until thick and creamy with an electric mixer.

    Spread the Mint Filling

    When you’re sure the brownie layer is cool, spread the crème de menthe filling on top to cover. Place the pan in the refrigerator and chill until the mint layer is very cold and firm.

    Keep the dish in the refrigerator while you make the final chocolate topping layer. Remove it from the fridge only when you are ready to pour the warm (not hot) chocolate topping glaze on!

    A layer of mint filling is spread over the brownie layer in the baking dish.

    Make A Chocolate “Glaze” Layer

    The final layer for the crème de menthe brownies is a chocolate “glaze”. Use a double boiler to make it (once again using a small pan over a larger pan of simmering water).

    Put chocolate chips and butter in a double boiler. Cook, stirring often, until they melt and the glaze is completely smooth. Remove the pan from the heat once it is done and let it cool down until it is “WARM” (but not hot).

    A glaze is made using chocolate chips and butter, cooked in a double boiler.

    Pour the WARM chocolate glaze over the mint layer, spreading or tilting the baking dish until the entire surface is covered. Place the brownies back in the refrigerator until the chocolate hardens.

    Chocolate glaze is spread on top of the mint filling, then refrigerated until hardened.

    Serve And Enjoy Crème de Menthe Brownies

    Take the brownies out of the refrigerator about 15 minutes before slicing (to avoid cracking the cold, hardened chocolate glaze). Cut the brownies into 16 portions, serve and enjoy!

    Crème de menthe brownies are cut, revealing three distinct layers.

    Creme de menthe brownies are absolutely fudgy and delicious, with that lovely little pop of peppermint flavor from the middle layer! We absolutely LOVE these brownies, and hope you will, too!

    Any leftovers you may have can be stored in the refrigerator (for best results) for several days. However, I need to warn you that they may not last too long because they are so GOOD!

    One of the creme de menthe brownies, cut and ready to be eaten.

    Thanks for taking time out of your day to stop by my blog. I hope you have the chance to make (and enjoy) these delicious brownies. They are quite decadent and are such a yummy treat!

    Take care, may God bless you, and I hope you enjoy an absolutely wonderful day.

    Looking For More BAR COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some amazingly delicious bar cookie recipes you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Recipe adapted from: Paula Deen’s Creme De Menthe Brownies Recipe – Food.com

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    Crème de Menthe Brownies
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    40 mins
     

    Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

    Category: Dessert
    Cuisine: All Cuisines
    Keyword: crème de menthe brownies
    Servings: 16
    Calories Per Serving: 314 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Brownie Base- Layer #1:
    • 2 ounces unsweetened baking chocolate
    • ½ cup butter =1 stick
    • 2 large eggs
    • 1 cup granulated sugar
    • ½ cup all purpose flour
    • ⅛ teaspoon crème de menthe liqueur
    • ¾ teaspoon vanilla extract
    • ¼ teaspoon salt
    Mint Filling- Layer #2:
    • ½ cup butter softened (but not melted)
    • ¼ cup cream cheese softened
    • 2 cups powdered sugar (sifted)
    • 2 Tablespoons crème de menthe liqueur
    Chocolate Topping- Layer #3
    • 3 ounces semi-sweet chocolate chips
    • 3 Tablespoons butter
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Lightly grease bottom/sides of a 9" x 9" baking dish.

    2. BROWNIE LAYER (#1): In a double boiler, melt unsweetened baking chocolate with butter on low heat, stirring often until smooth. Remove from heat; let mixture cool slightly.

    3. In a medium bowl, whisk eggs; add granulated sugar; whisk until mixture is fluffy and fully combined. Add flour, crème de menthe and salt; pour cooled chocolate mixture into the bowl. TIP: Chocolate must be cooled before adding so it doesn't "scramble" the eggs! Stir until fully combined. Pour batter into prepared dish.

    4. Bake brownie layer at 350°F. for 20-22 minutes. When done, brownies should have slightly pulled away from sides of the dish. Insert a toothpick into the center; it should come out clean (free of batter). Place baking dish on wire rack; set aside/let cool (still in the pan) to room temperature.

    5. MINT LAYER (#2): While brownies cool, make mint filling. Beat butter, cream cheese and powdered sugar with electric mixer on Medium until well-blended. Add crème de menthe. Beat well until it becomes smooth, thick and creamy. TIP: If you want greener filling, add 1-2 drops of green food color.

    6. Once brownie layer is cool, gently spread mint filling on top. Place pan in refrigerator; chill until mint layer is cold/firm. Keep refrigerated while you make chocolate topping.

    7. CHOCOLATE TOPPING (#3): Put chocolate chips and butter in a double boiler. Cook over simmering water, stirring often until melted and smooth. Remove pan from heat; let it cool down until "WARM" (but not hot). Pour WARM chocolate glaze over the mint layer, spreading or tilting baking dish until covered. Place brownies back in refrigerator- chill them until chocolate hardens.

    8. TO SERVE: Remove brownies from refrigerator 15 minutes before slicing (to avoid cracking the hardened chocolate glaze). Cut into 16 portions, serve and enjoy!

    Recipe Notes

    NOTE: This recipe's prep time does not include the time needed to cool down layers after baking or refrigerate the layers (times may vary), so plan accordingly.

    Nutrition Facts
    Crème de Menthe Brownies
    Amount Per Serving (1 brownie)
    Calories 314 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 12g75%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 62mg21%
    Sodium 169mg7%
    Potassium 86mg2%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 30g33%
    Protein 2g4%
    Vitamin A 477IU10%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

     

     


    Jun
    2025

    Patriotic Chocolate Pops

    categories: Chocolate, Desserts, Holidays!
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    Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!
    Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

    If you’re looking for a fun treat to serve at your Independence Day celebration, perhaps you would be interested in making colorful patriotic chocolate pops?

    Each “pop” is filled with a simple, two ingredient chocolate filling. The outside is decorated with layers of red, white and blue chocolate that make the pops look wonderfully “patriotic”.

    Set these cute treats out along with some favorite July 4th decorations and see how fast they get gobbled up by your family and friends. They are REALLY tasty and I’m sure you will love them!

    They do take a little bit of a time to make (waiting for layers of colored chocolate to harden), but the results are worth every minute! Here’s how to make these patriotic chocolate pops.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Making The Chocolate Pops

    To make these patriotic chocolate pops you will need 36 Oreo (or other chocolate and creme filled cookies). See note below for important info. about the cookies.

    IMPORTANT- Do NOT use double-stuffed or it will not produce the firm chocolate pop needed! Simply use good ol’ Oreo cookies, original flavor and filling. One regular sized package will contain approximately 36 cookies.

    Place the cookies in a food processor with the regular blade attachment. Process the cookies until they become fine crumbs. You can use a blender to do this if you don’t have access to a food processor. TIP: Process about half of the cookies first, then add the remaining cookies for easiest and best results.

    Chocolate creme-filled cookies are processed in a food processor until they become crumbs.

    Once all the cookies have been processed into fine crumbs, add 8 ounces of softened cream cheese into the food processor. If you cut the cream cheese into chunks, it will be easier!

    The cookies become crumbs and are finished processing.Chunks of softened cream cheese is added to and processed with the cookie crumbs.

    Shape The Chocolate Mixture Into Balls

    When the cookie and cream cheese mixture is fully processed, it is time to shape the chocolate into balls. Line a baking sheet with parchment paper or wax paper, because you’ll put each chocolate ball onto it once formed.

    For each ball you will use 1 Tablespoon of the mixture, so use a cookie scoop if you have one that size. Place a Tablespoon of the chocolate mixture in the palm of your hand and roll it between your palms until it forms a cohesive ball.

    Each chocolate pop is formed into a ball, using1 Tablespoon of chocolate filling.

    Set the chocolate ball onto the parchment paper-lined baking sheet and continue this process until all the “dough” is gone. You should end up with approximately 32-35 chocolate balls of “dough”.

    Refrigerate the chocolate pops for 1 hour OR put the baking sheet in the freezer and freeze them for 30 minutes. TIP: Don’t skip this step, because you need the chocolate pops to be really cold before you cover them with chocolate “icing”.

    Chocolate balls are placed on a parchment paper-lined baking sheet.

    The Next Step

    Now it’s time to think ahead to where you will hold all the chocolate pops as you put the colored chocolate layer on. It needs to be someplace where each chocolate pop (with the stick inserted) can stand up (separate from the other pops) while the chocolate sets up.

    I came up with an idea for this because I didn’t know how to do this and didn’t have any fancy kitchen gadget to use. Here’s what I did, and perhaps this would work for you, as well!

    Place dried uncooked beans about halfway up in 6-7 juice glasses. I used black beans which held the pop sticks securely in the cup. This way I could add several finished pops (5-6) to each cup. I suppose you could also use rice to do this, but I haven’t tried that method.

    Dried beans in juice glasses create a secure base to hold the chocolate pops upright.

    Dipping The Chocolate Pops

    For the patriotic chocolate pops, I used red, white and blue chocolate candy wafers found in grocery stores or in some craft stores. The is also called “almond bark” in some stores.

    I got these bags (shown below) at Hobby Lobby, and I know that Michael’s craft store also carries similar products. This time I used these 3 colors for July 4th but use whatever icing colors you choose any time of the year or holiday!

    Each of these bags of colored candy wafers was 12 ounces, but you won’t use the entire bag. Save any remaining chocolate wafers to make more pops or use in other recipes.

    When I make them, I only melt and use one color at a time (and only about ¼ bag at a time) following the package directions. NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing a little.

    Once the chocolate icing hardens for the first layer, I melt and cool another color and apply that in a drizzle or as desired, etc. It takes a while to do this, but the end result is worth it!

    Bags of red, white and blue chocolate candy wafers are used.

    Dipping The Chocolate Pops

    Melt the chocolate wafers (and shortening) according to pkg. instructions, then let the chocolate cool for about a minute. I usually melt the chocolate wafers with a tiny bit of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again.

    Continue until the chocolate is completely smooth and creamy. Let the chocolate cool for only about a minute, then remove the pops from the refrigerator (or freezer).

    Remove about 10 pops at a time from the refrigerator or freezer so the rest can remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through.

    You can place this first batch of pops into the bean-filled cups to hold them intact while you coat each one, which helps!

    Lollipop "sticks" are inserted into each chocolate pop.

    Decorating The Chocolate Pops

    Pick a color to cover the entire pop. You can see in the photo below how the blue colored chocolate looked during the heating and how it looked when I covered the chocolate ball.

    Holding the pop by the “stick” immerse it in the chocolate and rotate it until fully covered. Use a spoon if necessary to ensure the entire ball is covered.

    Let any excess drip back into the bowl, then carefully place the stick into a bean-filled glass to hold it secure and upright while the chocolate sets or hardens. As the chocolate hardens, it will also hold the “stick” firmly in place.

    Finishing The Colorful Patriotic Pops

    The basic method for decorating the pops is to fully cover the pop with a chosen base color. After that, you’ll drizzle with accent colors (1 at a time) once the chocolate hardens.

    Here’s how I decorated the pops (blue base and red base shown below). Once the blue pops were done, I moved on to red and white base colors, covering as many of the pops in those colors as I wanted. *Remember to only remove the number of pops needed for a certain color from the fridge.

    When all the patriotic chocolate pops are covered with a base coat and the chocolate has set up, melt more of the three colors (one at a time) for drizzling and adding additional colors. 

    Drizzle the melted chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops, if desired, while the final chocolate layer is still “wet”.

    A 4-picture collage showing the decorating of the patriotic chocolate balls.

    Serve And Enjoy Patriotic Chocolate Pops!

    Once the outer layer on the finished patriotic chocolate pops have hardened, I suggest placing the pop-filled cups in the refrigerator to *fully chill them before serving (*optional but recommended).

    Place the patriotic chocolate pops out with a few table decorations and watch how fast they disappear! The outside is firm, and the chocolate filling is so fudge-like and crazy delicious, I’ll bet you can’t eat more than one! They’re DELICIOUS!

    Give Some to Friends!

    I bundled up about 6-7 of the pops with some pretty ribbon and gave a “bouquet” of patriotic chocolate pops to some of our neighbors and another one to a dear friend and got rave reviews!

    Yes, making these chocolate pops is a bit time-consuming, but it’s worth it in my opinion! What a great start to our upcoming July 4th holiday celebration!

    A cup holding Patriotic Chocolate Balls with July 4th decorations alongside.Two July 4th decorations along with a lot of patriotic chocolate balls in the center.

    Here’s a peek at the inside of one of the patriotic chocolate pops. The outer chocolate covering “cracks” a bit as you bite into it, and then you see the delicious chocolate filling inside. Yum!

    A peek inside one of the patriotic chocolate balls after a bite has been taken.

    I hope you have the opportunity to make these decadent treats! Honestly, if you simply only want to make them and dip them in one color and add sprinkles, they would be just as good!

    I’m confident your family and friends will really enjoy these fun little treats full of chocolatey goodness, regardless of how they are decorated!

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful Independence Day celebration with those you love. 

    Looking For More JULY 4TH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes that are perfect for your July 4th celebration, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Patriotic Chocolate Pops
    Prep Time
    10 mins
    Cook Time
    0 mins
    Refrigeration Time and Decorating Time
    1 hr 45 mins
    Total Time
    1 hr 55 mins
     

    Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

    Category: Appetizer/Snack, Desssert
    Cuisine: American
    Keyword: patriotic chocolate pops
    Servings: 32 (approximate)
    Calories Per Serving: 77 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Chocolate Pop Filling:
    • 36 Oreo cookies (regular, not double-stuffed) or chocolate-creme filled cookies
    • 8 ounces cream cheese softened
    For Chocolate "Icing" and Decoration:
    • chocolate candy wafers red, white and blue
    • colored decorative sprinkles, if desired
    US Customary - Metric
    Instructions
    Make Chocolate Pop Filling:

    1. Line a baking sheet with parchment paper or wax paper. Set aside.

    2. Place half the cookies in a food processor. Process until they become fine crumbs. Add remaining cookies, process again. Cut cream cheese in chunks; add to chocolate crumbs. Process until ingredients are fully combined.

    3. Put 1 Tbsp. of chocolate filling in the palm of your hand. Roll it between your palms until it is a cohesive ball. Set ball onto prepared baking sheet. Continue until all "dough" is gone (approx. 32-35 chocolate balls of "dough"). Refrigerate chocolate balls for 1 hour OR freeze them for 30 minutes. TIP: Don't skip this step- chocolate pops must be cold before covering them with colored "icing".

    Decorating The Pops:

    1. Using one color and about ¼ bag at a time, melt colored chocolate following pkg. directions (if desired). NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing out. I usually melt the chocolate wafers with a tiny bit (about a tsp. or so) of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again. Continue until the chocolate is completely smooth, lump-free and creamy. Let the chocolate cool for about a minute.

    2. Remove about 10 pops from the refrigerator or freezer. Leave the rest chilling so they remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through. Holding the pop by the "stick" immerse the entire chocolate ball in the colored chocolate, rotating until fully covered. Use a spoon if necessary to ensure the ball is covered. Let any excess chocolate drip back into the bowl, then place the stick into a bean-filled glass to hold it secure and upright while the chocolate hardens. Repeat until this first batch of chocolate balls are covered.

    3. Repeat process using additional colors for the base, (removing only the number of pops needed for each color from the fridge). When all pops are completely covered and chocolate has hardened, melt more of the three colors to decoratively drizzle (one color at a time). Drizzle the melted color chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops while final chocolate layer is still "wet".

    4. Once the finished patriotic chocolate pops have hardened, place the cups holding the pops in the refrigerator to chill the pops before serving (*optional but recommended). Serve and enjoy!

    Recipe Notes

    IMPORTANT NOTE: The caloric calculation is for 32 chocolate pops (filling only). The amount and type of the colored chocolate "icing" used on the outside of each pop will vary widely for each home cook, so it cannot be calculated accurately.

    Nutrition Facts
    Patriotic Chocolate Pops
    Amount Per Serving (1 chocolate pop (filling only))
    Calories 77 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 4mg1%
    Sodium 78mg3%
    Potassium 49mg1%
    Carbohydrates 10g3%
    Fiber 0.4g2%
    Sugar 6g7%
    Protein 1g2%
    Vitamin A 39IU1%
    Calcium 13mg1%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!


    Jun
    2025

    Crunchy Oatmeal Marmalade Bars

    categories: Bar Cookies, Desserts
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    Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they’re DELICIOUS!
    Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!

    If you’re looking for a quick and easy to make treat, I hope you’ll take a look at this recipe for crunchy oatmeal marmalade bars. These dessert bars are an absolute CINCH to make and taste great!

    If you can stir ingredients, pack them into a baking dish and bake them, then you can make this ridiculously SIMPLE recipe! The recipe can be easily doubled if you want or need to make more. Here’s how to make 16 crunchy oatmeal marmalade bars! 

    Scroll Down For A Printable Recipe At The Bottom Of The Page

    Prepare The Ingredients

    Before starting, preheat your oven to 400°F. These dessert bars come together really, really fast, so you want your oven ready to go to save yourself some time!

    To make these dessert bars you will need old-fashioned oats, walnuts (or pecans), brown sugar, coconut, salt, butter, and orange marmalade. Measure all the ingredients into a large mixing bowl.

    The ingredients for crunchy oatmeal marmalade bars are measured into a large mixing bowl.

    Stir very well until all the ingredients are fully combined and the oats are fully coated. The mixture will be slightly crumbly and fairly sticky.

    All ingredients are well-stirred until fully combined and coated.

    Pack The Greased Baking Dish

    Pour the oats mixture into a well-greased (or sprayed) 8″ by 8″ baking dish. Use your hands to FIRMLY press the oat mixture out to fully cover the bottom of the dish.

    Continue pressing down on the entire surface, a little bit at a time, until the oat mixture is solid and packed down in the dish. Once that’s done, they’re ready to bake! (I told you it comes together FAST… ha ha).

    The mixture for the oatmeal bars is poured into a greased baking dish.All of the oat mixture is pressed firmly down into the greased baking dish.

    Time To Bake!

    Bake the crunchy oatmeal marmalade bars at 400°F. for 18-22 minutes. When they’re done, the bars should be well-browned, and they should be firm to the touch.

    I typically cook mine for the entire 22 minutes to ensure the best crispiness, but your time may vary, due to fluctuating oven temps.

    Once baked the bar cookies are well-browned and very crispy on the outside.

    Slice And Serve The Crunchy Oatmeal Marmalade Bars

    Once they are finished baking, remove the baking dish from the oven and place it on a wire rack to cool. Let the bars cool completely, then slice them into 16 portions (each about 2″ x 2″).

    A pan of crunchy oatmeal marmalade bars sliced into 16 pieces.

    To serve, transfer the crunchy oatmeal marmalade bars to a serving plate (or platter) and serve, at room temperature. The bars should be crunchy on the exterior and slightly chewy on the inside!

    A stack of crunchy oatmeal marmalade bars on a white plate.

    Store any leftover bars in an airtight, covered container on the counter. You can also freeze these dessert bars, if you want to save some of them for another time.

    Holding one of the crunchy oatmeal marmalade bars over a white plate.

    I hope you have the chance to make these dessert bars and trust you and those you love will really like them, too! They are so easy to make, taste great, and the recipe can easily be doubled.

    Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More BAR COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of bar cookie recipes you may want to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

    Original recipe source: unknown (found written on a 3″ x 5″ index card in an old recipe box)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Crunchy Oatmeal Marmalade Bars
    Prep Time
    10 mins
    Cook Time
    22 mins
    Total Time
    32 mins
     

    Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!

    Category: Bar Cookies, Dessert
    Cuisine: All Cuisines
    Keyword: crunchy oatmeal marmalade bars
    Servings: 16 bars
    Calories Per Serving: 176 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups old-fashioned oats
    • ¾ cups chopped walnuts (or pecans)
    • ½ cup dark brown sugar
    • ½ cup shredded sweetened coconut
    • 6 Tablespoons orange marmalade
    • 6 Tablespoons butter melted
    • ½ teaspoon salt
    US Customary - Metric
    Instructions

    1. Preheat oven to 400℉. Grease or spray an 8" x 8" baking dish (bottom and sides). Note: If doubling the recipe use a 10" x 15" baking dish.

    2. Measure all ingredients into a large mixing bowl. Stir very well until the ingredients are fully combined, slightly crumbly and sticky.

    3. Pour oat mixture into prepared baking dish. Use your fingers to FIRMLY press the oat mixture out to fully cover bottom of the dish. Continue pressing down on oats a little bit at a time, until firmly packed down in the dish.

    4. Bake at 400°F. for 18-22 minutes. When done, bars should be well-browned, crispy and firm to the touch. I typically cook mine the entire 22 minutes to ensure crispiness, but your time may vary, due to fluctuating oven temps.

    5. Remove baking dish from the oven; place on a wire rack to cool. Let the bars cool completely, then slice into 16 portions (each 2" x 2"). Serve and enjoy.

    Nutrition Facts
    Crunchy Oatmeal Marmalade Bars
    Amount Per Serving (1 bar)
    Calories 176 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 5g31%
    Trans Fat 0.2g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 2g
    Cholesterol 11mg4%
    Sodium 114mg5%
    Potassium 90mg3%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 137IU3%
    Vitamin C 0.5mg1%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!


    May
    2025

    Chocolate Energy Balls

    categories: Chocolate, Cookies
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    Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.
    Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

    If you’re looking for a new snack recipe that isn’t loaded with extra sugar, may I suggest this recipe for chocolate energy balls? I found the original recipe online after a dinner conversation with a dear friend about recipes using dates that she had tried.

    After making a couple slight tweaks to the original recipe, I was hooked on these wonderful little treats! We keep them in our refrigerator and grab one whenever we have a “chocolate craving.”

    They are made very quickly using a food processor, require zero cooking time, taste great, and can be finished and ready to eat in about 10 minutes! I consider that a good thing! Here’s how to make delicious chocolate energy balls.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Process Ingredients Using A Food Processor

    Place pecans (or walnuts), cashews, pitted medjool dates, cocoa powder, vanilla extract and sea salt into a food processor fitted with a standard S-shaped blade. NOTE: I start using 10 dates, then add 1or 2 more later, if necessary (see below).

    Process these ingredients until they’re finely “chopped”, fully combined and the mixture looks like it is beginning to stick together. Stop the processor and test it.

    A food processor is used to finely chop and combine energy ball ingredients.

    Test The Date And Nut Mixture

    To test it, remove a teaspoon of the mixture and press it together firmly with your fingers to see if holds together in a cohesive unit. This is important for the texture of the energy balls, so make sure to do this!

    Add a couple more dates and/or a teaspoon of water if you find the mixture is still a bit too crumbly. I usually need to add 2 more dates (which makes 12 total). Process the mixture again until it all sticks together when pressed and tested. 

    Pressing the date and nut mixture with fingers indicates if it will hold together firmly or not.

    Add Chocolate Chips

    Place chocolate chips (1½ Tablespoons) into the food processor, then pulse the ingredients 2-3 more times. this will help distribute the chocolate chips in the date and nut mixture.

    Chocolate chips are added to the processed chocolate energy balls mixture.

    Unplug the food processor and remove the cutting blade once you’re done. Now the mixture is ready to be shaped and finished into a lovely snack! 

    After processing, the mixture is ready to be shaped into balls.

    Shaping The Chocolate Energy Balls

    Remove about 1 Tablespoon of the mixture at a time from the food processor. Roll it between your (clean) hands to form a firmly shaped ball.

    The mixture doesn’t really stick to your hands, so it’s quick and EASY to shape the entire batch in a very short amount of time!

    A Tablespoon of date mixture is used to form each energy ball.

    As you finish shaping each energy ball, place it on parchment paper, leaving a little space between each one so they don’t stick together.

    Chocolate energy balls are shaped and place on parchment paper.

    Each batch will yield about 15 chocolate energy balls, which are shown in the photo below. It is very easy to double or triple the recipe if you require a larger quantity.

    NOTE: If you plan on doubling this recipe, I recommend making one batch at a time, so the food processor doesn’t become overcrowded. 

    Each batch will produce about 15 chocolate energy balls.

    Enjoy Them Right Away Or Refrigerate

    When you’ve formed all of the chocolate energy balls, they can be eaten immediately! How’s that for a fast snack that your family and/or friends will enjoy? My favorite way to eat them is to chill them first, because I think the flavors really come together that way.

    To store the chocolate energy balls, place them in an airtight container. I put a layer of parchment paper down and then put the energy balls on top. Store them in the refrigerator (they’ll last for days if you don’t gobble them all up first!)

    This treat is nice and sweet thanks to the dates, slightly chewy and chocolate-flavored, and really, really good! When I first made them, my husband was a bit apprehensive to try them, but he ended up loving them, too! Hooray!

    Holding up one of the energy balls for a closeup photo.A closeup picture of the inside of one of the chocolate energy bites.

    I hope you have the chance to make these little bites of yummy goodness and trust you and those you love will really enjoy them, too!

    Thank you so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More SNACK Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious snack (or appetizer) recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source, and with thanks to Brittany Mullins at: Brownie Energy Balls – Eating Bird Food

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Energy Balls
    Prep Time
    10 mins
    Cook Time
    0 mins
    Total Time
    10 mins
     

    Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

    Category: Appetizer/Snack
    Cuisine: All Cuisines
    Keyword: chocolate energy balls
    Servings: 15 (approx.)
    Calories Per Serving: 101 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 10 pitted Medjool dates (approx. 1 cup)
    • ¾ cup pecans (raw) or walnuts
    • ¼ cup cashews raw or roasted
    • 2 Tablespoons cocoa powder or cacao powder
    • ½ teaspoon vanilla extract
    • ¼ teaspoon sea salt
    • 1½ Tablespoons semi-sweet chocolate chips or dark chocolate chips
    • 1 teaspoon water (only if needed)
    US Customary - Metric
    Instructions

    1. Fit a food processor with a standard "S-shaped cutting blade."

    2. Place pecans (or walnuts), cashews, dates, cocoa powder, vanilla and sea salt in food processor. Process until finely "chopped", fully combined, and mixture has begun to stick together. Stop processor and test it.

    3. To test, remove a teaspoon of the mixture; press it together firmly with your fingers to see if holds together. Add 1-2 more dates and/or a teaspoon of water if the mixture is still a bit too crumbly. Process until mixture sticks together. Add chocolate chips; pulse 2-3 more times to distribute chocolate chips. Unplug food processor; remove cutting blade.

    4. Remove 1 Tablespoon of the mixture at a time from the food processor. Roll it between your hands to form a firmly shaped ball. Place each formed ball on parchment paper, leaving space between each one.

    5. Chocolate energy balls can be eaten right away or serve chilled! To store, refrigerate them in an airtight container. Enjoy!

    Nutrition Facts
    Chocolate Energy Balls
    Amount Per Serving (1 energy ball)
    Calories 101 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Trans Fat 0.001g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 0.1mg0%
    Sodium 39mg2%
    Potassium 165mg5%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 12g13%
    Protein 1g2%
    Vitamin A 27IU1%
    Vitamin C 0.1mg0%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.


    Apr
    2025

    Chocolate Swirl Cookies

    categories: Cookies, Desserts
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    Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.
    Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.

    Today I want to share a delicious recipe for chocolate swirl cookies! I finally got around to photographing the preparation so I could put it here on the blog so other people can enjoy them, too!

    The original recipe came from a cookie cookbook I’ve owned for over 25 years which has a lot of great recipes in it. This recipe will make a fairly small batch of 24 cookies but can easily be doubled or tripled to meet your needs.

    Chocolate swirl cookies taste wonderful, they’re nice and soft and simple to prepare, and I’m confident you’re going to love them. Here’s how to make them!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Batter

    Measure all-purpose flour, baking powder and salt into a medium-sized bowl. Use a whisk to combine these ingredients, then set the bowl aside.

    All-purpose flour, baking powder and salt are whisked together until combined.

    In a separate large bowl, use an electric mixer to beat brown sugar (light or dark) with granulated sugar on MEDIUM speed. Beat the two sugars until they’re combined.

    Add a stick of soft butter to the sugar mixture and beat (on medium) until the butter is fully incorporated and the mixture has a grainy texture similar to wet sand.

    Brown and granulated sugars are mixed together, than a stick of soft butter is beaten in.Add one large raw egg, light sour cream and vanilla extract to the sugar mixture. On Medium speed, beat these ingredients into the sugar mixture until the batter is fully combined and fluffy.

    Sour cream, one egg and vanilla extract are mixed into cookie batter until incorporated.

    Combine “Wet” And “Dry” Ingredients

    Once you’re done mixing the eggs, vanilla and sour cream in, be sure to scrape down the batter off the sides of the bowl. Grab the reserved bowl you set aside that contains the flour mixture (the “dry” ingredients).

    Add the flour mixture to the batter. Use your electric mixer on LOW speed to incorporate the flour mixture only until it is just combined. Be careful to not OVER-MIX the batter. The cookie batter will be fairly thick. Now you are ready for the final step!

    Flour mixture is beaten into the cookie batter only until it is barely combined.Cookie dough batter is thick and well-combined in a large bowl.

    Melt The Chocolate For SWIRLING!

    Now it’s time to melt the chocolate chips! There are TWO ways you can do this, either in a double boiler OR in the microwave. I prefer the microwave because it is fairly quick and simple, so I will show you this method below.

    Whichever method you choose, it is really IMPORTANT to not get water or moisture of any kind in the chocolate or it will “seize up” and get hard, and you DO NOT want that. Here’s how to melt the chocolate chips in a microwave.

    Place 1 cup of the semi-sweet chocolate chips in a completely dry microwave-safe bowl or container. Heat on HIGH power for 30 seconds. Remove bowl and stir. Repeat this process in 30 second rounds (HIGH heat), removing the bowl after each round to stir the chocolate.

    The chocolate will take about 4-5 rounds of 30 seconds of heating/stirring to fully melt the chocolate until it is fully smooth after stirring. You can see below 4 stages of the chocolate melting. It is important to melt it in small 30 second bursts so the chocolate doesn’t get overheated and burn.

    A photo of 4 stages of melting chocolate chips for the cookies in a microwave.

    Once the chocolate has fully melted, let it cool for one minute, then pour it on top of the cookie dough. Now it’s time to “marble” the cookie dough with chocolate!

    Melted chocolate cools slightly then is added to the cookie dough.

    Swirl In The Chocolate

    Use a wooden spoon or spatula to gently swirl the chocolate through the plain batter. Do not completely mix in the chocolate, simply swirl it through the thick batter to give it a nice, marbled look.

    Once the chocolate is dispersed, the cookie dough is ready to drop on the baking sheet and head to the oven for baking.

    A wooden spoon is used to gently swirl the chocolate through the batter until "marbled".

    Time to Bake Some Cookies!

    Drop the cookie batter by Tablespoons onto an UNGREASED cookie sheet (or sheets). There should be enough cookie dough to make 2 dozen cookies. Leave about 2 inches between each mound of cookie dough, to give the cookies room to spread.

    Bake them at 300°F. for 20-22 minutes. When done, the cookies will be “set” around the bottom edges, and the cookies will be light brown in appearance. The cookies will be fairly soft, so place the baking sheets on a wire rack and let the cookies cool for a couple minutes before attempting to remove them from the pan.

    Tablespoons of cookie dough are placed on cookie sheets about 2" apart for baking.Some chocolate swirl cookies cool on the baking sheet after they have finished cooking.

    Serve And Enjoy Chocolate Swirl Cookies

    After the cookies have rested 1-2 minutes and firmed up slightly, use a spatula to transfer them off the baking sheet and onto a wire rack to finish cooling. We feel like these chocolate swirl cookies taste best when served at room temperature!

    The chocolate swirl cookies should have a marbled appearance showing the plain batter and the chocolate swirled batter which produce a pretty good-looking cookie!

    Two dozen chocolate swirl cookies cool completely on a wire rack after baking.

    When the cookies are at room temperature, transfer them to a serving platter and dig in. The cookies are soft and have wonderful chocolate flavor throughout, so watch how quickly they will disappear!

    If you have any leftovers you want to keep longer, these chocolate swirl cookies can definitely be frozen. Wrap them in plastic wrap then store in the freezer in an airtight container or freezer bag, then you can pull out a few decadent cookies to enjoy another day!

    One of the chocolate swirl cookies being held over the wire rack full of the remaining cookies.

    I hope you have the opportunity to try these cookies and trust that everyone you share them with enjoy them as much as we do! They’re really good (and they also freeze very well).

    Thank you for taking time out of your busy day to stop by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious cookie recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: “Mrs. Fields Best Ever Cookie Book!”, by Debbi Fields, page 32, published in 1998 by Time-Life Books

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Swirl Cookies
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.

    Category: Dessert, Snack
    Cuisine: All Cuisines
    Keyword: chocolate swirl cookies
    Servings: 24 cookies
    Calories Per Serving: 159 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup brown sugar (packed) light or dark
    • ½ cup granulated sugar
    • ½ cup butter softened (equals 1 stick)
    • 1 large egg
    • ½ cup light sour cream
    • 1⅛ teaspoons vanilla extract
    • 1 cup semi-sweet chocolate chips
    US Customary - Metric
    Instructions

    1. Preheat oven to 300℉. (or 148.88℃.)

    2. Measure flour, baking powder and salt into a medium bowl. Use a whisk to combine; set bowl aside.

    3. In separate large bowl, use electric mixer to beat brown sugar with granulated sugar on MEDIUM speed until combined. Add soft butter; beat until fully incorporated and mixture has a texture similar to wet sand. Add egg, sour cream and vanilla. Beat on medium speed until fully incorporated and batter is fluffy.

    4. Scrape batter down from the sides of the bowl. Add reserved flour mixture; beat on LOW speed to incorporate flour only until batter is thick and just barely combined. Be careful not to OVER-MIX the batter.

    5. Melt chocolate-it's IMPORTANT to not get water or moisture in the chocolate or it will "seize up" and get hard; Here's how to melt chocolate chips in a microwave. Place chocolate chips in a dry microwave-safe container. Heat on HIGH for 30 seconds. Remove bowl; stir. Repeat in 30 second pops of power (HIGH heat) and remove after each one to stir chocolate. Important- Only melt it in 30 second bursts so chocolate doesn't burn. It takes about 4-5 rounds of 30 seconds of heating/stirring to fully melt chocolate.

    6. Let fully melted chocolate cool for 1 minute, then pour it onto the dough. Use a wooden spoon or spatula to swirl chocolate through the batter. Do NOT completely mix in the chocolate, simply swirl it through for a nice, marbled look.

    7. Drop dough by Tablespoons 2" apart onto UNGREASED cookie sheet(s). Bake at 300°F. for 20-22 minutes. When done, cookies will be "set" around edges and light brown in appearance. Place baking sheets on a wire rack; let soft cookies cool 2 minutes (to firm up slightly) before removing them from the pan.

    8. Use a spatula to transfer cookies from baking sheet onto a wire rack to finish cooling. Serve at room temperature and enjoy!

    Recipe Notes

    Note: Light sour cream was used in this recipe and the caloric calculation, but regular (full fat) sour cream may be substituted, if desired.

    Nutrition Facts
    Chocolate Swirl Cookies
    Amount Per Serving (1 cookie)
    Calories 159 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 4g25%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 2g
    Cholesterol 20mg7%
    Sodium 64mg3%
    Potassium 83mg2%
    Carbohydrates 21g7%
    Fiber 1g4%
    Sugar 11g12%
    Protein 2g4%
    Vitamin A 149IU3%
    Vitamin C 0.04mg0%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.


    Mar
    2025

    Blueberry Banana Cream Cheese Pie

    categories: Desserts, Pies/Tarts
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    Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8″ pies or one 10″-12″ pie, with bananas, creamy filling, and blueberry topping.
    Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10"-12" pie, with bananas, creamy filling, and blueberry topping.

    I have so many great memories of my Mom making a wonderful-tasting blueberry banana cream cheese pie for our family! She made this dessert for over 50 years, and I’m so grateful to have her recipe which always brings back good memories (she passed away last year). I have carried on her tradition and made this pie countless times over the past 40 years, as well!

    This recipe (as written) can be used to create TWO (8″) pies or ONE jumbo-sized pie (10″-12″). My Mom always made two 8″ pies, so our family of 5 could eat one pie and still have an extra one in the fridge. Sometimes she took the “extra” pie to church potlucks or gave one to friends.

    You can make homemade pie crusts if you prefer, but Mom always said the quickest and easiest way to make this dessert is to buy frozen pie crusts at the grocery store and use those!

    The pies have a bottom layer of thinly sliced bananas, topped with cream cheese-type filling, and the pies are covered with blueberry pie filling! After the pies are made, they are refrigerated several hours until they are cold and set up, then sliced and served! YUMMY! Here’s how to make a fabulous blueberry banana cream cheese pie (or two!).

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Pre-Bake The Pie Crust

    For this recipe you will pre-bake the pie crust or crusts before they are filled. To keep the crusts from “bubbling up and forming air pockets” while they bake, lay a piece of parchment paper on the crust. Pour dried beans onto the parchment paper, enough to fully cover and weigh down the bottom of the crust.

    Prebake the pie crusts, (store-bought or homemade) in a preheated 400°F. oven for 11-12 minutes or until the crust is golden brown. Place the pies on a wire rack to cool.

    Remove the beans by lifting the parchment paper by the edges and set the paper and beans aside. Let the pie crusts cool completely before continuing. NOTE: The dried beans can be returned to a container and used again, once they have cooled.

    Dried beans on parchment paper are used to pre-bake the pie crusts before filling them.Two pie crusts, cooling after being pre-baked.

    Layer Banana Slices In Baked Crust

    Once the pie crusts have cooled, thinly slice 2-3 bananas and line the pie crust(s) on the bottom and sides with the slices. Arrange the bananas in a single layer so there’s not a lot of space in between. Set the pie crusts aside while you make the filling that goes on top of the bananas.

    Thin banana slices are used to line the bottom and sides of the pie crusts.

    Make The Cream Cheese Pie Filling

    Place 2½ packages (20 ounces total) of softened cream cheese and a cup of granulated sugar in a mixing bowl. Beat them well using an electric mixer until they are fully combined and creamy. Set the bowl aside.

    Softened cream cheese and sugar are mixed together until smooth.Cream cheese filling is smooth and fluffy after using an electric mixer.

    Now we will need to add 2 envelopes of “Dream Whip”, which is usually found in most grocery stores on the aisles featuring Jello and Pudding mixes. A photo of the box is shown below.

    In a SEPARATE bowl, prepare the Dream Whip according to the directions on the box (you will add milk and vanilla extract for each envelope). Beat the mixture very well on high speed until soft peaks form (usually about 4 minutes).

    A box of Dream Whip (whipped topping) is used for the next step.The whipped topping is light and fluffy with soft peaks after being beaten with a mixer.

    Pour the reserved cream cheese mixture into the bowl of Dream Whip. Use an electric mixer to beat this until all of it is fully combined, very smooth and creamy. This is the filling for the blueberry banana cream cheese pie.

    Cream cheese mixture is beaten into the whipped topping using an electric mixer.

    Fill The Pie Crusts

    MAKING TWO PIES? If you are making two 8″ pies, divide the filling equally between the two cooled pie crusts, spreading it level. You should have enough filling to fill both of the pie crusts, as seen in the first photo below.

    MAKING ONE BIG PIE? When you make one big 10-12″ pie, it is a little bit tricky to fill but simply takes a bit more effort. Carefully add the creamy filling, taking extra care to keep it all IN the crust! The filling in the large pie will need you to “TAME” it in place as it is added.

    Use a spatula to pull the filling up so it doesn’t completely cover the crimped edges of the pie crust. The pie filling is thick enough to do so and will tend to hold its “shape”. You can see this in the second photo below.

    Two pre-baked crusts are filled with the cream cheese pie filling.One very large pie is filled with the cream cheese and whipped topping mixture.

    Top Each Pie With Blueberry Pie Filling 

    When you are making two pies, evenly divide the blueberry pie filling between the two pies. Spoon the filling into the center of the top of the pie. You will notice the pie filling may spread a little as you add it.

    If you’re making two pies, the blueberry filling will not reach all the way to entirely cover the top of the pie. I split the one can between the two pies, then run a knife through the filling (from the middle toward the outside) to create designs on top of each pie.

    An 8" blueberry banana cream cheese pie is topped and decorated with blueberry pie filling.

    If Making One BIG Pie

    When you make one BIG pie, one can of blueberry pie filling will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly “lift and shape” the outer edges of the filling to form a higher “barrier” to help keep the blueberry pie filling IN so it doesn’t run over the sides!

    A large 10" blueberry banana cream cheese pie is covered with blueberry pie filling.

    Chill Then Serve Blueberry Banana Cream Cheese Pie

    Place the banana blueberry cream cheese pie (or pies) in the refrigerator and let the pie(s) chill for AT LEAST 4 HOURS (minimum), so plan ahead! The lengthy refrigeration time is vital to ensure the cream cheese filling can become firmer or more “set-up”. for better slicing!

    When ready to serve, slice the pie or pies into wedges and serve. We cut the regular 8″ pies into 8 slices each and usually can get 10-12 thin slices out of one 10″-12″ big and tall pie.

    After chilling for several hours, the blueberry banana cream cheese pie is sliced for serving.One slice of blueberry banana cream cheese pie on a white plate

    I hope you have the opportunity to make blueberry banana cream cheese pie for those you love! It is an absolutely delicious dessert I am confident you will love!

    Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More PIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pie recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Original recipe source: unknown (got the recipe from my mom who made these pies for over 50 years)

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    Blueberry Cream Cheese Pie
    Prep Time
    15 mins
    Cook Time
    12 mins
    Refrigeration Time (inactive prep)
    4 hrs
    Total Time
    4 hrs 27 mins
     

    Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.

    Category: Dessert
    Cuisine: All Cuisines
    Keyword: blueberry banana cream cheese pie
    Servings: 16 (with 2 eight inch pies)
    Calories Per Serving: 230 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 8" pie crusts (regular, NOT deep dish) or one large 10"–12" crust
    • 2 large bananas or 1 more, if needed
    • 20 ounces cream cheese softened
    • 1 cup granulated sugar
    • 2 envelopes Dream Whip
    • 1 cup low-fat milk
    • 1 teaspoon vanilla extract
    • 21 ounces blueberry pie filling (canned)
    US Customary - Metric
    Instructions

    1. Preheat oven to 400℉. Fill crusts with parchment paper and dried beans to weigh down crust(s) to prevent air pockets forming.

    2. Bake pie crusts at 400°F. for 11-12 minutes or until the crust is golden brown. Transfer to wire racks; cool completely before filling.

    3. Thinly slice 2-3 bananas; line pie crust(s) on bottom and sides with them. Arrange slices in a single layer w/out a lot of space in between. Set pie crusts aside while you make pie filling.

    4. Pie Filling: Place softened cream cheese and sugar in a mixing bowl. Beat very well with electric mixer until fully combined/creamy. Set bowl aside. In a SEPARATE bowl, add Dream Whip powder (2 envelopes), milk and vanilla. Beat very well on high speed until soft peaks form (about 4 minutes). Add cream cheese mixture into Dream Whip. Use an electric mixer to beat well until pie filling is fully combined, smooth and creamy.

    5. MAKING TWO 8" PIES? Divide pie filling equally between 2 cooled pie crusts, spreading it level. Spoon blueberry pie filling over the top of the pies beginning in the CENTER, evenly dividing it between pies. Filling will spread a little as you add it. Decorate as desired.

    6. MAKING ONE BIG 10"-12" PIE? Carefully add pie filling, taking extra care to keep it all IN the crust! The filling will need you to "TAME" it in place as it is added. Use a spatula to pull filling up so it doesn't cover crimped edges of the crust. Filling is thick enough to hold its "shape". Blueberry topping will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly "lift and shape" outer edges of the cream filling to form a higher "barrier" to keep the blueberry pie filling IN so it doesn't run over the sides!

    7. Place banana blueberry cream cheese pie(s) in the refrigerator; refrigerate pie(s) for A MINIMUM OF 4 hours to allow filling to set up for easier slicing, then serve and enjoy!

    Recipe Notes

    NOTE: The caloric calculation was made based on the ingredients used for two 8" pies (16 slices).

    Nutrition Facts
    Blueberry Cream Cheese Pie
    Amount Per Serving (1 slice of 8" pie)
    Calories 230 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 0.01g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 2g
    Cholesterol 20mg7%
    Sodium 139mg6%
    Potassium 213mg6%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 32g36%
    Protein 4g8%
    Vitamin A 230IU5%
    Vitamin C 2mg2%
    Calcium 81mg8%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.


    Feb
    2025

    Raspberry Bavarian Creme

    categories: Desserts
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    Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.
    Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.

    Are you looking for a simple dessert that can be made quickly? Today I want to share this recipe for Raspberry Bavarian Creme! It only takes a few minutes to prepare, then it chills in the refrigerator for a couple hours before serving. That’s it!

    Using sugar free gelatin, this dessert is a yummy, low calorie treat! It’s perfect any time of the year but can also be a cute and simple little Valentine’s dessert for the family, as well.

    Many, many years ago (in the mid 1970’s) I ripped this recipe out of a magazine. It showed a picture of comedian Bill Cosby with this dessert (he was a spokesman for the JELLO brand). I kept the recipe for years in my old trusty recipe box and finally dug it out a while ago.

    The recipe is a cinch to make in under 10 minutes, and only takes a couple of main ingredients, so how great is that? It also TASTES really good, so this is a convenient dessert to whip up! Here’s how to make 4 servings of Raspberry Bavarian Creme.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    What Ingredients Will I Need?

    To make this dessert, you will only need a few ingredients! Sugar free raspberry gelatin and Cool Whip (regular or extra creamy) are the two main ingredients. You will also need 6-7 ice cubes and water.

    I like to garnish the top of each serving with a fresh raspberry and a fresh mint leaf. This decorative garnish is optional, but it sure makes the raspberry Bavarian creme presentation look nice.

    Step #1- Mix In Boiling Water  

    Pour a small box of sugar free raspberry gelatin (0.3 oz. – 4 servings) into a medium-sized bowl. Pour in ¾ cup of boiling water and stir well to combine. It’s very important the water is boiling, so it will help dissolve the gelatin.

    Continue stirring the boiling water until all the gelatin has been dissolved and the mixture is “lump-free”.

    Add Cold Water And Ice Cubes

    Measure ½ cup of tap water into a separate bowl and add about 6-7 ice cubes to get the water cold. Pour the water and ice cubes immediately into the hot gelatin mixture and stir well.

    Continue stirring until the gelatin mixture has slightly thickened (the ice cubes will probably not melt all the way). Remove any remaining ice cube pieces from the gelatin and discard them.

    Whisk In The Whipped Topping

    Once the remaining ice cube pieces have been removed, use a wire whisk to whisk in 1½ cups of thawed whipped topping (like Cool Whip). 

    Continue to whisk in the whipped topping until it has been fully incorporated, and the raspberry Bavarian creme becomes smooth in texture.

    Refrigerate The Dessert Before Serving

    Spoon (or pour) the gelatin mixture into 4 dessert dishes, evenly dividing the mixture between them. Place the raspberry Bavarian creme into the refrigerator (no need to cover).

    Let the dessert chill for 2 hours for best results! Don’t skimp on the time. As it chills, you may notice a bottom layer forming in the dessert dishes (if you’re using glass containers). That’s perfect!

    Garnish And Serve The Raspberry Bavarian Creme

    After the dessert has chilled for two hours it should be completely “set”. If you look closely in the photo below, you can see arrows pointing to the small layer of gelatin that appeared on the bottom of each container.

    At this point, you can serve the dessert as is, BUT I think adding a garnish makes an extra special presentation of the Raspberry Bavarian Creme dessert!

    To make it look fancy, garnish each serving with a dollop (or spray) of whipped cream (or additional Cool Whip). Top the whipped cream with a fresh raspberry and a small peppermint leaf and serve.

    The creme is smooth yet also fairly thick, similar to a mousse! A surprise is when you grab a spoonful from the bottom, a small layer of raspberry gelatin appears, like magic! You can see it if you look closely in the 2nd photo, below.

    I can’t for the life of me figure out HOW that happens- all I know is it does! That is pretty cool, in my humble opinion! The Raspberry Bavarian Creme is delicious, cold and creamy, and because it’s so easy to prepare, it’s very convenient!

    I hope you have the opportunity to make this easy, low-calorie dessert, and trust you’ll enjoy it as much as we do. Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More DESSERT Recipes Like This?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic dessert recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: clipping was torn out of an old magazine a long time ago (unknown)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Raspberry Bavarian Creme
    Prep Time
    7 mins
    Refrigeration Time (inactive prep)
    2 hrs
    Total Time
    2 hrs 7 mins
     

    Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.

    Category: Dessert, Snack
    Cuisine: All Cuisines
    Keyword: raspberry Bavarian creme
    Servings: 4
    Calories Per Serving: 79 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 0.3 ounces sugar free raspberry gelatin (a small box- 4 servings)
    • ¾ cup boiling water
    • ½ cup cold water + 6-7 ice cubes
    • 1½ cups Cool Whip (or other frozen whipped topping) thawed
    Optional garnish for each serving: whipped cream, 4 fresh raspberries and 4 peppermint leaves
      US Customary - Metric
      Instructions

      1. Pour gelatin powder into a bowl. Add ¾ cup boiling water; stir to combine. Continue stirring until all gelatin has dissolved and mixture is "lump-free".

      2. Measure ½ cup water into separate bowl; add 6-7 ice cubes. Pour water and ice cubes immediately into hot gelatin; stir well. Continue stirring until gelatin slightly thickens (ice cubes will probably not melt all the way). Remove remaining ice cube pieces from gelatin and discard.

      3. Use a wire whisk to whisk in thawed whipped topping. Continue to whisk until it is fully incorporated, and gelatin becomes smooth in texture.

      4. Spoon (or pour) gelatin mixture into 4 dessert dishes, dividing evenly. Place raspberry Bavarian creme in refrigerator (no need to cover). Let dessert chill for 2 hours for best results!

      5. To serve, remove gelatin from refrigerator. Garnish each serving (optional) with aerosol whipped cream (or Cool Whip). Top with a fresh raspberry and small peppermint leaf and serve. Enjoy!

      Recipe Notes

      Note: Caloric estimate was calculated without including calories for the optional garnishes.

      Nutrition Facts
      Raspberry Bavarian Creme
      Amount Per Serving (1 g)
      Calories 79 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Monounsaturated Fat 0.3g
      Sodium 27mg1%
      Potassium 5mg0%
      Carbohydrates 7g2%
      Fiber 0.003g0%
      Sugar 6g7%
      Protein 1g2%
      Calcium 3mg0%
      Iron 0.003mg0%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.