Desserts Archives

Category: Desserts

25
Mar
2019

Homemade Chocolate Pudding

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Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Do you like chocolate pudding? We sure do! We tend to keep boxes of the stuff around, for those moments when you want something cold and creamy, and SWEET!

Well, did you know it is really EASY to make HOMEMADE chocolate pudding, from scratch? The ingredients are cooked, then the pudding is chilled until really cold. That’s it! The hardest part is waiting for the pudding to chill, because it usually takes a couple hours. That’s not really too much of a sacrifice though, because then you get to enjoy this delicious pudding!

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

How To Make Homemade Chocolate Pudding

Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended.

Bring this mixture to a full boil, over medium-high heat. Continue to whisk the ingredients often while it cooks. Boil for one minute, and continue to whisk. The homemade chocolate pudding mixture will slightly thicken as it cooks.

After boiling the pudding mixture for one minute, remove the pan from the heat and immediately add all of the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the homemade chocolate pudding mixture. You want the ingredients to be fully blended.

Once the homemade chocolate pudding is fully blended and all the chocolate has melted, pour (and scrape) the pudding into a medium sized bowl.

Time To Refrigerate The Homemade Chocolate Pudding!

Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding. By applying the wrap directly onto the top of the pudding, it will prevent a “skin” from forming on top of the pudding!

Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It’s easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

Serve The Homemade Chocolate Pudding

When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into small individual serving dishes. Garnish with whipped cream, if desired and serve!

This recipe for homemade chocolate pudding, as written, will make enough for 4 servings. The serving dishes I used were only 4 ounce dishes, so I had enough for 5 servings! Keep any extras covered and refrigerated. The pudding will “keep” for a couple days!

Hope you enjoy making and eating this simple, homemade chocolate pudding! It is a nice, chocolatey, creamy treat, and will be enjoyed. If you enjoy homemade pudding, be sure to check out my yummy recipe for Old-Fashioned Tapioca Pudding, too! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHOCOLATE DESSERTS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite chocolate dessert recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: Woman’s Day Magazine clip out recipe card, from issue dated November 1, 2010.

0 from 0 votes

Homemade Chocolate Pudding

Prep Time

10 mins

Cook Time

0 mins

Refrigeration

2 hrs

Total Time

2 hrs 10 mins

Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Category: Dessert

Cuisine: American

Keyword: homemade chocolate pudding

Servings: 4

Calories Per Serving: 317 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups milk
5 Tablespoons granulated sugar
2 Tablespoons cornstarch
1 Tablespoon unsweetened cocoa powder
1 pinch salt
4 ounces bittersweet chocolate , grated or chopped finely
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended. Bring this mixture to a full boil, over medium-high heat. Continue to whisk often while it cooks. Boil for one minute, and continue to whisk. The pudding mixture will slightly thicken as it cooks.
After boiling the pudding for one minute, remove pan from the heat and immediately add the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the pudding. You want the ingredients to be fully blended.
Once pudding is fully blended and all chocolate has melted, pour (and scrape) pudding into a medium sized bowl. Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding. By applying the wrap directly onto the top of the pudding, it will prevent a "skin" from forming on top! Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It's easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!
When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into 4 small individual serving dishes. Garnish with whipped cream, if desired and serve! Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using whole milk in the recipe.

Nutrition Facts

Homemade Chocolate Pudding

Amount Per Serving (1 (1/4 of total))

Calories 317 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 13mg4%

Sodium 65mg3%

Potassium 340mg10%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 31g34%

Protein 5g10%

Vitamin A 210IU4%

Calcium 155mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Jan
2019

Oatmeal Cranberry Pecan Cookies

categories: Cookies, Desserts

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Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Do you like cookies? We sure do, at our house! I recently made a LOT of Christmas goodies to give to all our neighbors, a tradition I have kept for many years! One of the treats I made this year were these white chocolate drizzled oatmeal cranberry pecan cookies!

The recipe was a twist on my standard recipe for oatmeal raisin cookies, which I’ve been making for years. I simply made a few changes to the base recipe, and added a bit of “sparkle” on top, by drizzling each cookie with white chocolate! These simple chewy cookies turned out to be quite delicious, and today I’d like to share the easy recipe with you!

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

How To Make Oatmeal Cranberry Pecan Cookies

You will want to preheat your oven to 350° F. first, because these cookies come together very quickly.

Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy (note: photo below does not show the brown sugar.. Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add the flour mixture to the cookie dough batter. Mix well, until all the flour is incorporated into the cookie dough.

Add the chopped pecans, dried cranberries and old-fashioned rolled oats to the cookie dough. STIR these ingredients well, until they are fully combined. Now you have the dough ready to make some yummy oatmeal cranberry pecan cookies!

Drop the cookie dough by rounded Tablespoons onto an ungreased baking sheet. Be sure to leave about 1 inch in between the oatmeal cranberry pecan cookies, because they will spread slightly. NOTE: I made “drop” cookies. If you prefer a slightly “flatter” cookie, you can lightly press down on the tops of the dough.

Bake The Oatmeal Cranberry Pecan Cookies

Bake the oatmeal cranberry pecan cookies at 350° F. for 8-10 minutes, or until light golden brown. Since oven temps vary quite a bit, my advice is to check them at the eight minute mark. When done, take the oatmeal cranberry pecan cookies out of the oven. Leave them on the cookie sheet for a minute, THEN transfer them to a wire rack, to cool completely.

Make The White Chocolate Drizzle For Oatmeal Cranberry Pecan Cookies

Once the cookies have cooled, make the drizzle topping for the cookies, by melt the white chocolate chips and vegetable shortening in the microwave. To do this, place the white chocolate chips and vegetable shortening in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. Put partially melted chocolate back in microwave and heat for another 30 seconds, Remove and stir, until creamy.

The reason for microwaving the chocolate in short amounts of time is so the chocolate won’t burn. If there are still lots of unmelted white chocolate chips left after two stints in the microwave, place in microwave one more time for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips (this will help with cleanup). When the white chocolate is smooth, drizzle it over the tops of each of the oatmeal cranberry pecan cookies, using a fork or spoon.

If you want to get fancy, you can place the melted chocolate into a pastry bag and “pipe” the white chocolate on, but in my humble opinion, it’s one more thing to wash! A simple drizzle (with a fork or spoon) works just fine for me! Let the white chocolate firm up, and then the oatmeal cranberry pecan cookies are ready to eat! Store any leftover cookies in a covered container. YUM!

I really hope you will give these oatmeal cranberry pecan cookies a try! They are perfect to munch on, drop in a lunch box, or to serve as an afternoon or evening treat! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, which is located at the top of the page. A few of our family’s favorite cookie recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Oatmeal Cranberry Pecan Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Category: Cookies, Dessert

Cuisine: American

Keyword: oatmeal cranberry pecan cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough

14 Tablespoons butter , softened
3/4 cup brown sugar , packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking soda
1¼ teaspoons cinnamon
1/2 teaspoon salt
3 cups old fashioned oats, uncooked
1 cup dried cranberries
3/4 cup chopped pecans

For Drizzle

10 ounces white chocolate chips (equivalent to 1¼ cups)
1½ Tablespoons vegetable shortening

US Customary - Metric

Instructions

To Make Cookie Dough:

Preheat oven to 350° F.
Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.
In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add flour mixture to cookie dough batter. Mix well, until all flour is incorporated into cookie dough. Add chopped pecans, dried cranberries and old-fashioned oats. STIR ingredients well, until fully combined.
Drop dough by rounded Tablespoons onto ungreased baking sheet. Leave 1 inch between cookies, because they will spread slightly. NOTE: If you want slightly "flatter" cookies, lightly press down on the tops of the dough. Bake at 350° F. for 8-10 minutes, or until light golden brown. Oven temps vary quite a bit, so check them at the 8 minute mark. When done, remove from oven. Leave cookies on sheet for a minute, THEN transfer onto wire rack, to cool completely.

To Make White Chocoate Drizzle:

Once the cookies have cooled, melt white chocolate chips and vegetable shortening in the microwave. To do this, place white chocolate and shortening in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. Put back in microwave and heat another 30 seconds, Remove and stir, until creamy. If there are still lots of unmelted white chocolate chips left, place in microwave for 15 seconds, and stir well. Be careful to NOT burn the chocolate!
Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch any drips (this will help with cleanup). Once chocolate is smooth, drizzle it over the tops of each cookie. Let the white chocolate firm up, and then cookies are ready to eat! Store cookies in a covered airtight container. Enjoy!

Nutrition Facts

Oatmeal Cranberry Pecan Cookies

Amount Per Serving (1 cookie)

Calories 142 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 85mg4%

Potassium 55mg2%

Carbohydrates 17g6%

Sugar 10g11%

Protein 1g2%

Vitamin A 115IU2%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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23
Nov
2018

Apple Pie Dessert Pizza

categories: Desserts

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Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!

My husband and I recently had homemade pizza for dinner. I made enough homemade pizza dough for two crusts (using this recipe).

Unfortunately we ended up only making ONE pizza. That meant I had a bunch of leftover pizza dough.

I wrapped the extra dough ball VERY TIGHTLY in plastic wrap (multiple times), to stop the dough from continuing to rise. We refrigerated the dough overnight.

Ready To POP!

The next day I had this BULGING ball of plastic wrapped pizza dough in my refrigerator begging for mercy! I’m not kidding! It looked like it would EXPLODE if I poked with a pin… ha ha.

THAT is how I came up with this idea to use the pizza dough to make an apple pie dessert pizza. Someone had to do it, BEFORE that silly dough ball exploded!

What To Do… What To Do

I knew I also had some home canned apple pie filling in our pantry, so I put my thinking cap on, and came up with this delicious apple treat!

The GOOD NEWS is that you can use store bought pizza dough and a small can of apple pie filling! This will save you lots of time, if you don’t want to make the dough yourself.

The recipe for apple pie dessert pizza is super easy to make, and tastes GREAT! Here’s how to make this yummy treat:

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

Make The Streusel Topping For The Apple Pie Dessert Pizza

The first thing to do is to make the streusel topping that will be used to top the apple pie dessert pizza. Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl.

Use a pastry blender or two forks to cut the butter into the rest of the ingredients. When done, the butter should be about the size of peas. Set the topping aside until later.

How To Make The Apple Pie Dessert Pizza

Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12″ circle.

Fold the dough over in half, and place it onto a pizza stone, pizza pan or a large baking sheet. Carefully unfold the dough back into a circle shape..

Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare.

Here is the apple pie dessert pizza, right after spreading out the apple pie filling. Remember to leave a 1″ border (without filling) around the edges.

Evenly distribute the streusel topping over the apple pie dessert pizza. You will want to cover all the fruit filling, but still leave the border edge slightly bare.

Cooking The Apple Pie Dessert Pizza

Place the apple pie dessert pizza into a preheated 400°F oven. Bake it on the middle rack for approximately 20 minutes. Oven temps vary quite a bit, so check it at about 18 minutes.

When done, the streusel topping should be golden brown, the filling will be bubbly, and the bottom crust will be golden brown, as well.

Transfer the apple pie dessert pizza to a wire rack or cutting board to cool completely. NOTE: Do not drizzle with the vanilla icing until the dessert pizza has completely cooled.

Make The Vanilla Icing For Drizzling On The Apple Pie Dessert Pizza

While the apple pie dessert pizza is cooling, you can make the simple vanilla icing. The icing will be drizzled over the dessert pizza, once cooled completely.

This icing is made by mixing together powdered sugar, apple juice (or water), cinnamon and vanilla until the mixture is smooth.

Once ready (and the pizza is completely cooled), drizzle the icing in any kind of pattern over the top of the pizza.

There’s really no rhyme or reason to this… just drizzle all the icing over the top. You can’t hurt it! Let the icing harden before slicing and serving the apple pie dessert pizza!

Ready To Slice And Serve!

Once the icing has firmed up, it’s time to slice this apple pie dessert pizza! I used a standard pizza cutter to slice the dessert into 12 slices.

The slices of apple pie dessert pizza are ready to eat You can eat it by either holding a slice (just like regular pizza) or by using a fork on a plate.

The combination of apple pie filling, with buttery cinnamon streusel topping on a thin crust can’t be beat! YUM!

Sure hope you enjoy this apple pie dessert pizza! It’s a fun way to serve your guests a delicious tasting apple pie treat!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For MORE Apple Desserts?

You can find ALL of my dessert recipes in the Recipe Index at the top of the page. Some of my favorite dessert recipes using apples include:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Pie Dessert Pizza

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!

Category: Dessert

Cuisine: American

Keyword: apple pie dessert pizza

Servings: 12

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pizza:

1 batch Pizza Dough (enough for 1 medium pizza) (homemade dough or store bought- for 1 pizza
1 pint prepared apple pie filling

For Streusel Topping:

1/4 cup butter , cold
1/3 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup brown sugar (light or dark)

For Glaze:

1 cup powdered sugar
2 Tablespoons apple juice or cider (may substitute water)
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl. Use a pastry blender or two forks to cut the butter into the rest of the ingredients. When done, the butter should be about the size of peas. Set streusel topping aside until ready to use.
Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12" circle. Fold the dough over in half, and transfer it onto a pizza stone, pizza pan or a large baking sheet. Unfold the dough.
Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare. Evenly distribute the streusel topping over the apple pie filling, leaving the border around the edge bare.
Place the apple pie dessert pizza into a preheated 400°F oven, on the middle rack. Bake for about 20 minutes. Oven temps vary, so check it at about 18 minutes. When done, the streusel topping should be golden brown, the filling will be bubbling, and the bottom crust will be light golden brown, as well. Transfer the pizza to a wire rack or cutting board to cool completely.
While pizza cools, make the icing, by mixing together the powdered sugar, apple juice (or water), cinnamon and vanilla until smooth. NOTE: Do not drizzle pizza with the icing until pizza has completely cooled. Drizzle the icing decoratively over the top of pizza. Let the icing harden before slicing and serving the apple pie dessert pizza! Enjoy!

Recipe Notes

NOTE: The caloric calculation for this dessert was made based on the use of a 13.8 ounce container (in the tube) of Pillsbury pizza dough for the crust. I used homemade pizza dough to make this dessert, as I acknowledge that a lot of people will use store bought pizza dough. Your calorie count will vary, based on the ingredients in the dough used.

Nutrition Facts

Apple Pie Dessert Pizza

Amount Per Serving (1 slice)

Calories 308 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 305mg13%

Potassium 72mg2%

Carbohydrates 64g21%

Fiber 1g4%

Sugar 34g38%

Protein 3g6%

Vitamin A 140IU3%

Vitamin C 1.7mg2%

Calcium 14mg1%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Oct
2018

Streusel Topped Peach Galette

categories: Desserts, Pies/Tarts

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It’s EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

If you love the taste of fresh peach pie, but don’t like to mess with forming and crimping the edges on a traditional pie crust, may I suggest making a peach galette? Guess what? It’s baked ON a baking sheet, instead of IN a pie pan!

Rustic looking, and delicious, this easy to prepare dessert can be made with minimal effort! You can make your own homemade pie crust dough, or to save time you can purchase it! The pie crust dough is slightly wrapped, up and around the yummy pie filling, then topped with crumbly streusel, then baked. It’s SO EASY! Here’s how to make a peach galette:

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

Prepare Pastry Dough For Peach Galette

To prepare the pie dough “crust”, first roll out pastry dough to a 10 inch circle on a lightly floured surface. You can use homemade pie crust dough or purchased pie dough. There is no need to trim the edges , because a “rustic” look is perfect! Fold the dough circle in half, and carefully transfer dough to the middle of a 13×9 inch baking sheet. Set aside.

Make The Streusel Topping

In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in the butter, using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.

Prepare The Peach Filling

In a large mixing bowl, mix together peeled, thinly sliced fresh peaches, granulated sugar, flour, cinnamon, and lemon juice. Stir gently, to combine. This is the filling for the peach galette. NOTE: If you are using frozen peaches, make sure they are not packed in syrup. Thaw peach slices completely, before using.

To Assemble Peach Galette

First, place the peach filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around the edges of the dough.

The next thing to do is evenly distribute all of the streusel topping over the peach filling. Mound this up in the middle, as well.

Gently pull the crust up and slightly over the edges of pie/streusel filling. This will form a roughly shaped “crust” that holds the peach galette filling in.

The beauty of making a galette like this is you do NOT have to form a pretty “crust” and crimp the edges like a typical pie in a pie pan. This method is much easier, and makes the finished dessert look a bit more rustic!

Bake The Streusel Topped Peach Galette

Place the peach galette into a 425°F preheated oven. Bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. When done, the pie filling should also be cooked through and bubbly. Remove baking sheet from oven to a wire rack.

Time To Enjoy The Streusel Topped Peach Galette

Let the galette cool on the baking sheet for 10-15 minutes, before slicing or transferring to a serving plate.

Serve the peach galette as is, or top each slice with a scoop of vanilla ice cream. Whether you serve this dessert “plain”, or “a la mode”… either way tastes fantastic! Hope you will enjoy the flaky crust, fresh fruit filling, and the buttery streusel topping on this delicious dessert!

I hope you enjoy this delicious tasting peach galette! We sure did! It was all I could do to keep my husband out of it, because it was so good… ha ha! Have a wonderful day, and please come back again soon!

Looking For More Recipes Featuring PEACHES?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some absolutely wonderful recipes featuring peaches, including:

Interested In More Recipes?

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

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Streusel Topped Peach Galette

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

It's EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

Category: Desssert

Cuisine: American

Keyword: peach galette

Servings: 6

Calories Per Serving: 517 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9" pie crust dough , homemade or purchased

For Peach Filling:

2½ cups sliced, peeled peaches (approx 3 large) , see NOTE below
1/3 cup granulated sugar
2 Tablespoons all purpose flour (heaping Tablespoons)
1/2 teaspoon ground cinnamon
2 teaspoons fresh squeezed lemon juice

For Streusel Topping:

1 cup all purpose flour
1/2 cup brown sugar , packed
1/2 teaspoon cinnamon
1/4 cup pecans (or walnuts) , chopped
½ cup butter (very cold) (1 stick)

US Customary - Metric

Instructions

Preheat oven to 425°F.
PREPARE CRUST: Roll out pastry dough to a 9-10 inch circle on a lightly floured surface. You can use a homemade pie crust dough or purchased one. There is no need to trim the edges. A "rustic" look is perfect! Fold dough in half, and carefully transfer dough to the middle of a 13x9 inch baking sheet. Unfold dough. Set aside.
PREPARE PEACH FILLING: In a large mixing bowl, mix together peeled, thinly sliced peaches (thawed and drained, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
MAKE STREUSEL TOPPING: In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.
ASSEMBLE GALETTE: Place the peach pie filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around edges. Evenly distribute all of the streusel topping over peach filling, mounding up in the middle, also. Gently pull the crust up and slightly over the edges of pie/streusel filling, to form a roughly shaped "crust" that holds the filling in.
BAKE GALETTE: Place galette into preheated oven; bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. Pie filling should be cooked through and bubbly. Remove pan from oven to wire rack. Let galette cool (on baking sheet) for 10-15 minutes, before slicing (or transferring to serving platter. Serve as is, or with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

NOTE: May use frozen peach slices, packed without syrup. Thaw completely and drain, before preparing filling.

Nutrition Facts

Streusel Topped Peach Galette

Amount Per Serving (1 slice (1/6 of total))

Calories 517 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 41mg14%

Sodium 257mg11%

Potassium 213mg6%

Carbohydrates 68g23%

Fiber 3g13%

Sugar 35g39%

Protein 5g10%

Vitamin A 682IU14%

Vitamin C 5mg6%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

19
Oct
2018

Apple Cider Bundt Cake

categories: Breakfast, Cakes, Desserts

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You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating? Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!). The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

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

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier! Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith). Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Bake The Apple Cider Bundt Cake

Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

While the cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. You will use these to top the apple cider bundt cake, once it is removed from pan.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips. Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Time To Eat!

The cake cuts very easily, once cool. Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake! Grab your fork – this coffeecake is DELICIOUS!

We truly enjoyed this apple cider bundt cake! The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

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Original Recipe Source: https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

0 from 0 votes

Apple Cider Bundt Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Category: Breakfast, Dessert

Cuisine: American

Keyword: apple cider bundt cake

Servings: 12

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake:

1 box yellow cake mix
3/4 cup apple cider
4 eggs
1/2 cup butter , melted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)

For Topping:

3 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples. Add the shredded apple to the batter. Stir well, to fully combine.
Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly.
While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.
After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.
Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.
Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts

Apple Cider Bundt Cake

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 82mg27%

Sodium 427mg19%

Potassium 66mg2%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 108mg11%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Oct
2018

Fruit Smoothie Popsicles

categories: Breakfast, Desserts, Ice Cream/Frozen Treats

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It’s EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love ’em!

Summer was a hot one, here in good ol’ Oregon. We had less rain than usual, and many days were above 90 degrees. One of the things we enjoyed having in our freezer were fruit smoothie popsicles! Best part? These are not summer only treats…you can make them ANY time of year!

I tend to drink a lot of fresh fruit smoothies in the summer, so it was only natural that I started making popsicles out of them. The beauty of making fruit smoothie popsicles is that you can tailor make them to your own preferences! How great is that?

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

What Ingredients Are Used To Make Fruit Smoothie Popsicles?

The ingredients were quite simple… fresh fruit, milk (of choice – I used coconut milk for this batch), and Greek vanilla yogurt. The best part is that you can make YOUR favorite smoothie, any flavor, into a popsicle!

For this recipe for fruit smoothie popsicles I used bananas, and blueberries and strawberries! I even was able to use homegrown blueberries and strawberries from our garden in the backyard!

Several years ago I paid around $8 for these “GROOVY” pop molds, and I have gotten so much use out of them! They make popsicle creating so easy (and NO, I don’t receive compensation from them, just thought I’d show what I used to make these fruit smoothie popsicles!).

Making fruit smoothie popsicles could NOT be any easier! You simply add the ingredients (again… YOUR choice) to a blender, just like making your smoothie normally. Blend together for a couple minutes until mixture is smooth.

Once fully blended, pour the liquid into your popsicle molds. Make sure the plastic popsicle holders are securely standing in the base unit to secure them. Fill the popsicle molds about 3/4 of the way full.

What If I Don’t Own A Popsicle Mold To Make Fruit Smoothie Popsicles?

If you do not own a popsicle mold, you can also make the fruit smoothie popsicles this way. Pour the smoothie mixture 3/4 of the way into a small paper dixie cup. Place in freezer on baking sheet. After the smoothie has partly frozen (thickened up), insert a popsicle or wood craft stick into the cup. Freeze popsicles overnight, then simply tear off the paper cup to reveal the popsicle.

Here you can see the holder that securely anchors the popsicle molds for filling. Once molds are filled, snap on and firmly secure the lids (with handles) onto tops of containers.

Freeze smoothies overnight, and BOOM! You’ve just made fruit smoothie popsicles! See how easy that was? When you are ready to enjoy one, simply hold the popsicle mold under some running warm water to loosen popsicle from sides of the container, then carefully slip popsicle out… and ENJOY!

If you used the “paper cup” method (mentioned above), simply tear off the paper cup, and enjoy your fruit smoothie popsicles! Now you have a fruit-filled and protein-enhanced (Greek yogurt) “snack” for the kids after school, or an after dinner creamy frozen fruit smoothie popsicle for YOU!

Using Other Smoothie Recipes To Make Popsicles

There are so many choices of flavors for fruit smoothies, including Orange Julius, PeachBerry, Triple Berry Banana, Chocolate Peanut Butter, Blueberry Kale, Strawberry, etc. Have fun making your very own flavor combinations for fruit smoothie popsicles!

thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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0 from 0 votes

Fruit Smoothie Popsicles

Prep Time

5 mins

Cook Time

0 mins

Freezing Time (inactive)

6 hrs

Total Time

6 hrs 5 mins

It's EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love 'em!

Category: Frozen, Snack

Cuisine: American

Keyword: fruit smoothie popsicles

Servings: 6 popsicles

Calories Per Serving: 59 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup coconut milk (dairy) , or milk of choice
1/2 cup Greek vanilla yogurt
1 large banana
1/2 cup blueberries
8-10 strawberries

US Customary - Metric

Instructions

Place all ingredients in a blender or food processor. Blend until ingredients become smooth, approximately 2-3 minutes.
Pour smoothie into popsicle molds, securely attached to holder/stand. Fill each container about 3/4 of the way full. Cover with lid securely, then move entire holder with popsicle molds (vertically standing) to freezer. Freeze overnight, of for 6-8 hours.
When ready to serve, hold a popsicle mold (still sealed) under warm running water, turning, until it has loosened from sides, and can easily slip out of the plastic mold. Serve, and enjoy!

Recipe Notes

No plastic popsicle molds? You can make these popsicles using small paper dixie cups. Pour smoothie into paper cups, place cups on baking sheet, and let firm up a bit in the freezer. Insert a wooden popsicle or craft stick into cup, and let the popsicles finish freezing overnight.

Nutrition Facts

Fruit Smoothie Popsicles

Amount Per Serving (1 g)

Calories 59 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 6mg0%

Potassium 132mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 12.5mg15%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Aug
2018

Triple Chip Bar Cookies

categories: Bar Cookies, Cookies, Desserts

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You’ll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips – it’s simple to have a dozen treats ready to eat in about 30 minutes!

If you’re looking for a ridiculously simple and DELICIOUS dessert that is a snap to make, then look no further. Have I got a recipe idea for YOU! Filled with assorted chips, these amazing tasting bar cookies are packed with flavor! AND… (drum roll, please!)… they only took 10 minutes to get into the oven!

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

How To Make Triple Chip Bar Cookies

Before beginning to make batter, preheat oven to 350° F, and line an 8×8 baking dish with aluminum foil. Be sure to let the ends of the foil overlap and hang over the sides of the baking dish. This will help to lift the entire pan of bar cookies out of the dish after baking. Spray the foil (bottom and sides) with non-stick cooking spray.

In a medium sized bowl, mix together melted butter and brown sugar until blended. I used a spoon- no need for a mixer. Add egg and vanilla extract, stir until fully incorporated.

Stir the flour, baking powder and salt into the batter. Add assorted chocolate chips (I used white chocolate, cinnamon and semi-sweet chips… if you can’t find cinnamon chips at your store (sometimes they are seasonal), you can substitute butterscotch or peanut butter chips). Stir the batter until ingredients are fully combined.

Bake The Bar Cookies

Spread the batter into your prepared baking dish. Bake triple chip bar cookies at 350° F. for 20-25 minutes, or until the top is golden brown and set. You can also test for doneness by inserting a toothpick into the middle top of the bar cookies. If it comes out clean with no dough on it, they are ready!

Since oven temperatures vary greatly, I recommend checking them at 20 minutes, then bake a few minutes longer, if necessary, to ensure they are baked through.

Once done, place the baking dish on a wire rack and let them cool for about 10 minutes. Using the foil overhangs, carefully lift the entire pan of bar cookies out of the dish and place (still on the foil) onto a wire rack to finish cooling. Once cool, cut into 12 equal sized squares. I find that using a pizza slicer works great to cut the bars quickly and cleanly, but it’s not necessary to use one!

Time To Serve These Triple Chip Bar Cookies

And just like that, in about 30 minutes from start to finish, you can have some really delicious triple chip bar cookies! I personally think they taste best at room temperature!

The triple chip bar cookies freeze well, too, so if you have any leftovers (notice I said “IF”), wrap them very well in aluminum foil and save a few for a rainy day! My husband poured a cold glass of milk and gobbled up two of these treats before I knew what happened!

Do You Enjoy Making Bar Cookies?

By the way, if you enjoy bar cookies, check out my recipes for Blackberry Pie Bars, Chocolate Pecan Pie Bars, JB’s Best Brownies, Lemon Bars, Pecan Chewies, Sprinkle Bars, Strawberry-Rhubarb Dream Bars, and Chocolate Peanut Butter Frosted Krispy Bars! You might also like Chocolate Chip Cheesecake-Swirl Brownie Bites. They’re not bars, but are equally wonderful!

If you’re looking for a quick and easy dessert to make for family or friends, I hope you will give THIS one a try! And, as always, I really hope you enjoy them! Don’t forget- you can find ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a WONDERFUL day!

Recipe Source: Fiona at https://www.justsotasty.com/triple-chip-cookie-bars/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Triple Chip Bar Cookies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You'll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips- have a dozen treats ready to eat in about 30 minutes!

Category: Dessert

Cuisine: American

Keyword: triple chip bar cookies

Servings: 12

Calories Per Serving: 280 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup butter melted
1 cup brown sugar (light or dark) packed
1 Tablespoon vanilla extract
1 large egg
1¼ cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup assorted chocolate chips (I used semi-sweet, white, and cinnamon)

US Customary - Metric

Instructions

Preheat oven to 350° F, and line an 8x8 baking dish with aluminum foil, being sure to let the ends of the foil hang over the sides of the baking dish (this will help lift the entire pan of bar cookies out of the dish after baking). Spray the foil (bottom and sides) with non-stick cooking spray.
In a medium sized bowl, mix together melted butter and brown sugar with a spoon until blended. Add egg and vanilla extract; stir well, until combined.
Add flour, baking powder and salt to the batter. Stir. Add assorted chocolate chips. Stir batter until ingredients are fully blended.
Spread batter into prepared baking dish. Bake at 350° F. for 20-25 minutes, or until top is golden brown and set. You can also test for doneness by inserting a toothpick into middle top of the bar cookies. If it comes out clean with no dough on it, they are ready! Since oven temperatures vary greatly, I recommend checking them at 20 minutes, then bake a few minutes longer, if necessary, to ensure they are baked through.
Once done, remove dish from oven; place dish on wire rack and let bars cool for 10 minutes. Using the foil overhang, carefully lift the entire pan of bar cookies out of dish and place (still on the foil) onto wire rack to finish cooling. Once cooled completely, cut into 12 equal sized squares. Serve, and enjoy!

Recipe Notes

If you can't find cinnamon chips at your store (sometimes they're seasonal), you can substitute butterscotch or peanut butter chips.

Nutrition Facts

Triple Chip Bar Cookies

Amount Per Serving (1 bar (1/12th of total))

Calories 280 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 36mg12%

Sodium 129mg6%

Potassium 145mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 23g26%

Protein 2g4%

Vitamin A 265IU5%

Calcium 38mg4%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Jul
2018

Perfectly Peachy Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Made with only a few simple ingredients, this Perfectly Peachy Ice Cream is a scrumptious frozen treat to enjoy during those HOT summer days, or to make any other time of year!

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

Fresh Ripe Peaches Are the Best!

Each summer I love to pick fresh peaches at a local U-Pick farm (usually in late July/early August). This year my husband asked if we could have fresh peach ice cream as dessert for July 4th, but the local peaches here in Oregon weren’t fully ripe enough to pick.

He ended up going to Costco, and bought a small flat of gorgeous peaches and brought them home, just so we could have this homemade ice cream for Independence Day!

The peaches he bought at the store were absolutely delicious! Still, there’s just something about picking those peaches right off the tree that screams “summer” to me. Here are some of the peaches I’ve been able to pick in the past at my local U-Pick peach farm! Aren’t they gorgeous?

I don’t know about you… but we LOVE peach ice cream! I have a recipe already on my blog from several years ago for homemade peach ice cream. It uses canned peach nectar and sour cream in it, and tastes wonderful.

This year I wanted to try a simpler peach ice cream recipe with only the basics: peaches, cream, sugar and spices! This delicious ice cream is the result! Boy… is it GOOD! Here’s how to make this wonderful homemade ice cream:

Here’s How To Make Perfectly Peachy Ice Cream

Peel and thinly slice fresh peaches. These were SO juicy! The juice was running down my hands while I sliced them…yum!

Place sliced peaches into a large mixing bowl. Add granulated sugar, juice of one lemon, vanilla and almond extracts and a bit of cinnamon.

Stir to combine, then let fruit sit for 15-20 minutes. This resting time will allow the peaches to release some of that juicy goodness, AND let the sugar fully dissolve. Once done “resting”, mash the peaches into small pieces using a potato masher.

Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree peaches until you have a smooth fruit mixture.

Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.

Getting Ready To FREEZE The Perfectly Peach Ice Cream

Add the heavy whipping cream to the 2 cups of peach puree in the blender. Give it a couple pulses to combine peach puree and whipping cream. Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold.

You can also pour the fruit/cream mixture into large bowl, cover with plastic wrap and refrigerate (but it’s one more bowl to clean- just sayin’!).

After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze ice cream according to the manufacturer’s instructions. I use a Cuisinart machine, and the ice cream is thick and soft serve consistency in about 20 minutes.

Let The Ice Cream “Ripen” In the Freezer, Then ENJOY!

Transfer the ice cream to a bowl with a lid as soon as it is done churning in the freezer. Immediately add the reserved mashed and chilled peaches, and stir to combine. Place lid on container and put it in freezer to “ripen and firm up” for a few hours!

Once ice cream has firmed up, it is ready to serve and gobble up! The recipe makes approximately 1½ quarts, which means you will en up with about 12 (half-cup) servings of this delicious frozen “perfectly peachy ice cream”!

And that is how easy it is to make this delicious, perfectly peachy ice cream! It tasted soooo good, and we loved this easy to prepare, simple recipe! I hope you will consider making it for those you love.

If you love homemade ice cream like we do, be sure to check out the Recipe Index at the top of each blog post where you will find all the homemade ice cream recipes on this blog. They include Blueberry Cheesecake, Candied Bacon, Chocolate Peanut Butter, Coffee, Strawberry, and many others! Enjoy the, and have a great day. Come back soon.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a wonderful day!

Recipe Source: https://www.makeandtakes.com/fresh-peach-ice-cream

0 from 0 votes

Perfectly Peachy Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Freezer Firming Up Time

2 hrs

Total Time

2 hrs 30 mins

Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: perfectly peachy ice cream

Servings: 12 (1/2 cup)-1½ quarts total

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 fresh peaches , peeled and sliced thin
1½ cups granulated sugar
1 large lemon (juice of)
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon ground cinnamon
2 cups heavy whipping cream (no substitutions!)

US Customary - Metric

Instructions

Peel and thinly slice fresh peaches. Place sliced peaches into a large mixing bowl. Add granulated sugar, juice of one lemon, vanilla and almond extracts and cinnamon. Stir to combine, then let fruit sit for 15-20 minutes. This resting time will allow the peaches to release some of their juicy goodness, AND let the sugar fully dissolve. Once done "resting", smash the peaches into small pieces using a potato masher.
Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree these two cups of peaches until you have a smooth fruit mixture.
Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.
Add whipping cream to the 2 cups of peach puree in blender. Give it a few pulses to combine peach puree and whipping cream. Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold. After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze according to the manufacturer's instructions.
Transfer ice cream to a large bowl/container as soon as it is done churning in the freezer. Immediately add reserved mashed/chilled peaches; stir to combine. Place lid on container and place in freezer to "firm up" for a few hours! When firmed up, serve, and enjoy!

Nutrition Facts

Perfectly Peachy Ice Cream

Amount Per Serving (0.5 cup)

Calories 265 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 15mg1%

Potassium 172mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 31g34%

Protein 1g2%

Vitamin A 830IU17%

Vitamin C 6.2mg8%

Calcium 30mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Jul
2018

Berry Cobbler Traeger Grill Style

categories: Cobblers and Crisps, Desserts, Traeger Grill Recipes

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Make an incredibly delicious berry cobbler Traeger grill style, by cooking this dessert, with blackberries, blueberries and raspberries on a BBQ (or in oven)!

Who wants a serving of berry cobbler, made Traeger grill style? That’s right! Did you know you can make a scrumptious fruit cobbler on a BBQ? Guess what? It tastes GREAT!

My husband recently received a new Traeger smoker grill for a combination birthday/Father’s Day present. I had been saving my money for a long time to buy him one as a special surprise (he’d wanted one for almost a year since he saw a demo), and boy, was he excited when he saw what I asked him to help me unload from the back of our truck!

Now that we had the grill, we had to figure out how to use it – DUH! (our first smoker). Certainly, we were used to using our Weber charcoal grill (direct heat). We also knew a Traeger grill could also double as an oven (due to using indirect heat), so we set about researching various recipes to try.

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

Experimenting With Our New Traeger Grill

Our first attempt turned out wonderful as we smoked and grilled chicken Italian sausages, a rib eye steak, and several chicken breasts. For our second go around with the Traeger, we smoked a pork loin roast (made some tasty BBQ pork sandwiches) and a whole chicken.

We then finished the day off by cooking a delicious triple berry cobbler for dessert ON THE GRILL. **Head implodes**. Who knew you could do that? We sure didn’t… until we bought this grill (see that big smile on my hubby’s face when I surprised him with it?).

The berry cobbler we finished off the grilling session with is incredibly EASY to make… and delicious! I tweaked a rhubarb cobbler recipe I found on their app and adapted it for triple berries!

Berry Cobbler For The Traeger Grill OR In The Oven!

This recipe was specifically written for cooking the cobbler on a Traeger grill, BUT… it can just as easily be made in your oven… honest! Directions for baking it in the oven are included in the printable recipe below. I love the idea of being able to “bake” something on a hot summer’s day without heating up the kitchen, if I’m being honest. This has opened up new experimental cooking adventures for me, to be sure!

Here’s How To Make Berry Cobbler Traeger Style!

Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. The recipe calls for mixed berries (I ended up using 3 full cups of frozen unsweetened mixed berries, straight out of a Richland frozen combo bag from Costco!). The frozen berries are then mixed with brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt.

After the berries were coated well, I placed them in a 10″ cast iron skillet (you can also use an 8×8 aluminum pan for grilling) or an 8×8 baking dish (if baking in oven). I let them sit in the skillet and thaw while I was making the cobbler topping. Any accumulated juices from the thawing fruit stayed in the skillet.

Make The Topping For The Cobbler

The berry cobbler topping is made by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, sour cream is gently stirred into the mixture only until the dough begins to come together.

The dough is then pinched into small pieces and placed all over the top of the fruit for the cobbler.

Granulated sugar is lightly sprinkled on top of the cobbler dough, then the berry cobbler is ready to be cooked on the smoker or in the oven..

Instructions For Baking In OVEN

If planning to bake in oven, preheat oven to 350°, then bake for 30-35 minutes or until topping is golden brown, and juices are bubbling around the edges. If you are using a Traeger grill, follow instructions below.

Instructions For Cooking On Traeger Grill Or Other Smoker

The Traeger grill is started on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill is smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached.

Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up all around the edges of the cobbler.

Once done, carefully remove skillet from grill (remember the pan is very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve. That’s how you make this scrumptious berry cobbler Traeger grill style!

See how good the inside of the cobbler looks? YUM. Only one thing can possibly make this triple berry cobbler taste even better. What on earth could THAT be?

Yep… a BIG scoop of homemade vanilla ice cream is the perfect finishing touch for this amazing tasting cobbler! If you like this cobbler, you might also want to take a look at my recipe for Strawberry Cobbler (baked). It’s yummy, too!

We really LOVED this berry cobbler, cooked Traeger grill style! I am excited to try other desserts on the grill, as well, including chocolate chip cookies! I hope you will consider making this recipe. I realize lots of people do not have Traeger grills, but this is a very good tasting cobbler, so I would encourage you to make it in your oven. It will taste DELICIOUS!

Looking For More “Traeger Smoked” Dessert Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might enjoy some additional “smoked” dessert recipes we have cooked on our Traeger smoker, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a fantastic day!

Recipe Adapted from: https://www.traegergrills.com/recipes/baked-goods/rhubarb-cobbler

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Berry Cobbler (Traeger Grill Style)

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Make an incredibly delicious berry cobbler Traeger grill style, by cooking this dessert, with blackberries, blueberries and raspberries on a BBQ (or in oven)!

Category: Dessert, Grill

Cuisine: American

Keyword: berry cobbler

Servings: 8 servings

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Fruit Filling

3 cups mixed berries (blackberries, blueberries, raspberries) ,frozen
1 cup brown sugar
1 pinch salt
1 teaspoon lemon zest , finely grated
1 lemon (juice of)
1 teaspoon vanilla extract

For Cobbler Topping

1½ cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons Baking powder
1/2 teaspoon salt
8 Tablespoons COLD butter , 1 cube= 1/2 cup
1/2 cup sour cream
2 Tablespoons raw sugar

US Customary - Metric

Instructions

Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. Add brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt. Stir to fully coat fruit. Place fruit in a 10" cast iron skillet (or an 8x8 aluminum pan for grilling) or an 8x8 baking dish (if baking in oven). Let fruit sit in skillet and thaw while you make cobbler topping. Leave any accumulated juices from the thawing fruit in skillet. Set aside.
Make cobbler topping by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, gently stir sour cream into the mixture (only until the dough begins to come together). Pinch dough into small pieces and place over the top of the fruit until covered. Sprinkle top of cobbler with raw sugar, if desired.

If Baking In Oven:

If baking in oven, preheat oven to 350°, then bake for 30-35 minutes or until top of cobbler is golden brown and juices are bubbling around the edges.

If Using Traeger Grill:

Start Traeger grill on the "Smoke" setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached. Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up around the edges of the cobbler.
Once cobbler is done, carefully remove skillet from grill or oven (remember the cast iron skillet will be very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve warm, with a scoop of vanilla ice cream! ENJOY!

Recipe Notes

Traeger suggests using Apple or Pecan wood for this dessert. We ended up using Mesquite left over from cooking chicken and pork - no noticeable difference in taste!

Nutrition Facts

Berry Cobbler (Traeger Grill Style)

Amount Per Serving (1 serving)

Calories 371 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 269mg12%

Potassium 123mg4%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 39g43%

Protein 3g6%

Vitamin A 425IU9%

Vitamin C 3.4mg4%

Calcium 55mg6%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

29
Jun
2018

Raspberry Lemon Crumb Cake

categories: Breakfast, Cakes, Desserts

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Yum

You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

This time of the year is the PERFECT time to find ripe raspberries at local farms or in the local produce section at the grocery store. Then you can make this absolutely yummy raspberry lemon crumb cake!

This past weekend I took my sister and brother-in-law raspberry picking at a local U-Pick farm. They were visiting Oregon from Southern CA for several days, and this is one of the activities my sister really enjoys when she comes up here to visit.

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

Where I Go To Pick Fresh Berries Every Summer

Rowell Brothers Berry Farm has been around since 1853, is about 15 minutes from our home, and is one of the scenic places I LOVE to pick raspberries, blueberries, and boysenberries each summer (plus the fact that you can eat berries for free while you pick is always fun!).

We got to the farm early in the morning, picked raspberries for half an hour and then we were done! Over eight pounds of raspberries picked in half an hour, and we only paid a little over $10, which is a real deal, compared to what they sell for at the grocery store.

A couple days later I used the berries to make homemade raspberry jam , froze a lot of them to use another time, and then also made this delicious raspberry lemon crumb cake with the remaining berries!

How I Got This Recipe For Raspberry Lemon Crumb Cake

I received this recipe from a friend from Southern California 3 years ago. Diane and I grew up together in the youth group at church, and ran into each other once again at a music group reunion we both attended. I hadn’t seen her in over 40 years! It was fun catching up with her, and I learned she had attended culinary school in the past. Ooh… how fun!

Once I returned home to Oregon, Diane sent me this recipe via e-mail and suggested I might enjoy trying it! I saved the recipe in a basket which contains a HUGE pile of recipes I want to try (too many recipes, never enough TIME), and just this week finally hunted it down and pulled it out to use with these fresh picked raspberries! So glad I did – this is a delicious recipe!

The recipe is incredibly EASY, and the fruit-filled crumb cake tastes wonderful. We enjoy a slice for breakfast, accompanied by a good, strong cup of coffee! My husband said his favorite way to eat this would be with a big ol’ scoop of vanilla ice cream on the side! It’s that versatile – it can be either a breakfast coffeecake or a dessert cake!

Here’s How To Make Raspberry Lemon Crumb Cake

Very cold chunks of butter are cut into flour sugar and salt, using a pastry blender. The butter is worked into the dry ingredients until mixture is crumbly and butter is about the size of a pea. One half of a cup of the crumbly mixture is set aside to use for a crumb topping for the cake later on.

The remaining flour mixture is combined with baking powder, baking soda, egg, buttermilk and fresh lemon juice, and blended until fully combined.

Fresh raspberries are gently stirred into cake batter. The batter is then placed into a cake pan that has been coated (bottom and sides) with non-stick cooking spray.

Lemon zest and juice are then added to the reserved flour mixture that was set aside earlier. This crumb topping is mixed until combined, then sprinkled over the top of the cake batter in cake pan.

Time To Bake The Cake!

The raspberry lemon crumb cake is baked in a preheated 350°F oven for 25-30 minutes, or until the cake springs back when touched lightly in the center. This picture below shows how it looked straight out of the oven.

Once the cake cooled to room temperature, it was cut into 8 wedges. The top was garnished with a few raspberries and a sprig of fresh mint (from my garden!).

Time To EAT!

You can see what the raspberry lemon crumb cake looks like on the plate. It’s LOADED with raspberries! The cake is not dry at all, and the combination of raspberry and lemon flavors are absolutely perfect!

We truly enjoyed this simple, yet delicious raspberry lemon crumb cake! I really hope you will consider trying this cake for yourself… you will be surprised just how easy it is to make, and hope you will enjoy it, as well!

Looking For More CAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious cake recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a wonderful day!

Recipe Source: Diane Schultz O’Brien

0 from 0 votes

Raspberry Lemon Crumb Cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

Category: Dessert or Coffeecake

Cuisine: American

Keyword: raspberry lemon crumb cake

Servings: 8 slices

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¼ cups all purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup butter (very cold)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk (low-fat)
2 Tablespoons lemon juice (fresh)
1 egg
1 cup fresh raspberries
2 teaspoons lemon zest (finely grated lemon rind)
3/4 teaspoon lemon juice (fresh)

US Customary - Metric

Instructions

Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides).
Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, until the butter/crumbs are about the size of peas. Measure out 1/2 cup of this crumb mixture and set aside to use as crumb topping later (set aside).
To the mixing bowl with remaining flour mixture add the baking powder, baking soda, buttermilk, lemon juice, and egg. Beat on medium speed with a mixer until well blended. Gently STIR in fresh raspberries until fully combined with batter. Spoon batter into the prepared (sprayed) cake pan. Gently spread to cover bottom of pan.
Take the reserved flour/crumb mixture and add lemon zest and juice to it. Combine these ingredients with a fork until crumbly. Sprinkle this mixture over the top of the cake batter, until top of cake is covered.
Bake cake on center rack of preheated 350°F oven for 25-30 minutes or until it is light golden brown on top and cake springs back with touched lightly in the center (mine took 30 minutes). Remove cake pan to a wire rack to cool to room temperature. Slice into 8 wedges, and garnish cake with fresh raspberries and a mint sprig, if desired. ENJOY!

Nutrition Facts

Raspberry Lemon Crumb Cake

Amount Per Serving (1 slice)

Calories 207 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 36mg12%

Sodium 140mg6%

Potassium 91mg3%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 205IU4%

Vitamin C 6.2mg8%

Calcium 34mg3%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!