Desserts Archives

Category: Desserts

29
Jun
2018

Raspberry Lemon Crumb Cake

83 Shares

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?

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!
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.

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!

18
May
2018

Chocolate Peanut Butter Frosted Krispy Bars

categories: Bar Cookies, Desserts

9 Shares

Pin9

Yum

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

I made these dessert snack bars about a month ago, while trying to think of a way to make Krispy treats with a twist. I slightly tweaked a recipe for the bars I found on a box of puffed rice cereal (a generic brand), then came up with a simple, quick and easy chocolate peanut butter topping for the bars, that would add another layer of flavor!

They turned out GREAT! The addition of chocolate and peanut butter… really yummy! One of my favorite flavor combinations!!! Even my hubby (who doesn’t typically like plain rice “krispy” treats) kept getting into these treats, once made! They are really very simple to prepare… here’s how!

Scroll Down for A Printable Recipe Card At The Top Of the Page

How To Make Chocolate Peanut Butter Krispy Bars

Butter bottom and sides of a 9×13 rimmed pan, then set aside. Measure and pour krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until these ingredients have completely melted, stirring often to prevent sticking (sorry, no picture).

Once completely blended and smooth, remove from stove and pour immediately over krispy cereal. Stir very well, to fully coat cereal with marshmallow mixture. Pour the mixture into the buttered 9×13 inch rimmed pan. Press down on the mixture with your fingers, spreading it out to cover the entire pan. Press hard to compress the layer. Let cool.

While krispy bars are cooling, prepare the frosting. In a medium saucepan, melt together butter, peanut butter, and cocoa powder until completely smooth.

Remove the pan from the heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons plus) to make the frosting easily spreadable.

Pour the frosting over the surface of the krispy bars, then quickly spread to fully cover the entire top.

Ready To Cut Into Bars

This is how it looks once all the frosting is evenly spread over top surface. This will cover it all with a thin layer of frosting. NOTE: If you want a THICKER layer of frosting, simple double the ingredients! Use a knife to cut into 24 bars. Once cut, let the frosted bars sit for a while to let the frosting firm up a bit.

Now We’re Ready To EAT!

All that’s left to do is grab one… and take a big bite! Want one? There’s plenty for everyone, and I enjoy sharing.

The bars are chewy, and have a wonderful chocolate peanut butter flavor… a perfect after school treat or after dinner dessert bar! Try not to eat them all at one time!

Hope you enjoy these simple, delicious treats! Have a GREAT day… and thank God for each and every breath you have been given – it truly is a gift!

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few ba cookie 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

Recipe for bars (only) adapted from box of Kroger Crispy Rice Cereal

0 from 0 votes

Chocolate Peanut Butter Krispy Bars

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

Category: Dessert, Snack

Cuisine: American

Keyword: krispy bars

Servings: 24 bars

Calories Per Serving: 110 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Krispy Bars

6½ cups puffed rice cereal (like Rice Krispies)
1/4 cup butter
4 cups miniature marshmallows
1 Tablespoon (heaping) peanut butter
1 teaspoon vanilla extract

For Chocolate Peanut Butter Frosting

2 Tablespoons butter
1½ Tablespoons (heaping) unsweetened cocoa powder
1 Tablespoon (heaping) peanut butter
1/4 teaspoon vanilla extract
1 cup powdered sugar
2-3 (or more) Tablespoons milk (enough to make frosting spreadable)

US Customary - Metric

Instructions

To Make Krispy Bars:

Butter bottom and sides of a 9x13 rimmed pan; set aside. Measure krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until they have completely melted, stirring often to prevent sticking. Once completely blended/smooth, remove from stove; pour immediately over krispy cereal. Stir well, to fully coat cereal. Pour mixture into buttered 9x13 pan. Press mixture down with fingers to compress; spread to cover entire pan. Let cool.

To Make Frosting:

In a medium saucepan, melt butter, peanut butter, and cocoa powder until completely smooth, stirring often until smooth. Remove from heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons +) to make the frosting easily spreadable. Pour frosting over surface of krispy bars, then quickly spread, to fully cover.
Let frosted bars sit for a while to let frosting firm up slightly, then use a knife to cut into 24 equal sized bars. When ready, serve and ENJOY!

Nutrition Facts

Chocolate Peanut Butter Krispy Bars

Amount Per Serving (1 bar)

Calories 110 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 77mg3%

Potassium 31mg1%

Carbohydrates 19g6%

Sugar 10g11%

Protein 1g2%

Vitamin A 595IU12%

Vitamin C 4.8mg6%

Calcium 2mg0%

Iron 2.5mg14%

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

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

04
May
2018

Easy German Chocolate Cake with Homemade Frosting

categories: Cakes, Desserts

556 Shares

Pin530

Yum26

It’s EASY to make an absolutely delicious German Chocolate Cake for dessert, thanks to a simple shortcut (using a box mix) and then topping it with yummy HOMEMADE coconut pecan frosting! SO GOOD!!!!

Do you enjoy German chocolate cake? We sure do, but I think my Mom might be the biggest fan of all. She is the one who taught me this quick shortcut which I have used for years to make this delicious dessert!

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

My Mom LOVES German Chocolate Cake

German Chocolate Cake is my Mom’s all-time favorite cake – (she used to make one for herself for her birthday whenever possible). I recently flew down to see her in Southern California because she was very sick (and it was her birthday), and made her a German chocolate cake as a SURPRISE!

She loved it, and I even froze a few extra slices for her, which she was able to enjoy long after I had returned home to Oregon.

My mom has made LOTS of German chocolate cakes over the years. She told me how easy it has NOW become, thanks to using a boxed cake mix for the base. Her cakes are always good; she cooks most of them from scratch, so I assumed she still made this particular cake from scratch. Nope. She switched because of the time it saved her to make this cake (a box mix can be made lickety split)!

So that’s how I make it now, too. She insists it’s the FROSTING that needs to be made from scratch for a PERFECT TASTING German chocolate cake! I gotta tell you – this frosting is the best – better than a tub of frosting from the store!

How To Make This EASY German Chocolate Cake

So here’s how to make this delicious cake, easily and quickly! Prepare boxed cake mix using the ingredients and instructions on the box. I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 sheet cake with this recipe, as well (even EASIER).

When done baking, transfer the cake pans to a wire rack. Let the cake cool for about 10 minutes, then carefully invert cake layers onto wire rack, one at a time. You can do this by placing a wire rack on top of the cake pan. Quickly and carefully turn it over while holding both the wire rack and the cake pan tightly together. This will release the cake from the pan. Let the cake layers cool to room temperature before frosting.

Time To Make The Easy German Chocolate Cake Frosting!

Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove the pan from the heat.

Stir in shredded coconut and chopped pecans until fully blended. Let this frosting cool to room temperature before frosting cake. You can speed up the cooling process by stirring the frosting often, if desired.

Frost The Cake

To frost the cake, place one layer onto a serving platter. Spread a thin layer of frosting over the top of this layer. Place another layer of cake on top of the frosted layer. Carefully spread frosting lightly over the top and sides of cake until fully covered.

Serve The German Chocolate Cake

Once the cake is frosted, all that is left for you to do is… slice cake, serve… and ENJOY! (Insert everyone’s happy face here!!!!!). The frosting is so incredibly good, and you made it from SCRATCH. You don’t have to tell your friends that you used a boxed cake mix for convenience… that will be OUR little secret (wink, wink).

This is a light, moist, absolutely delicious cake… one you will be proud to serve to family and friends, and the homemade frosting is outta this world good! The recipe makes enough frosting to lightly frost a two layer cake or a 13×9 inch cake (see NOTES section in printable recipe for larger quantity ingredient calculations), if additional cake layers or a thicker layer of frosting is desired.

Thank you for stopping by today! I hope you will check out some of the other cake recipes here, like Apple Cake, Carrot Cake, Hummingbird Cake, Lemon Jello Cake, and several others. They are delicious, and can easily be found in the Recipe Index at the top of this page. Have a fantastic day, friends.

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

Frosting Recipe Source: My Mom

0 from 0 votes

Easy German Chocolate Cake with Homemade Frosting

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Category: Desssert

Cuisine: American

Keyword: German chocolate cake

Servings: 12 servings

Calories Per Serving: 449 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 German chocolate box cake mix
1/2 cup butter
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks , beaten slightly
1 teaspoon vanilla extract
1½ cups shredded coconut
1 cup chopped pecans

US Customary - Metric

Instructions

Prepare boxed cake mix using ingredients and instructions from box. When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan. Let cake layers cool to room temperature before frosting.
To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.
Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake layers. (You can speed up the cooling process by stirring the frosting often, if desired).
To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer. Place another layer of cake on top of frosting. Carefully spread frosting over top and sides of cake until covered. Slice cake, serve... and ENJOY!

Recipe Notes

NOTE: This makes enough frosting for a 13x9 or two layer cake. If you want more frosting for your cake, use these ingredients: 1 can (12 oz.) evap. milk, 1½ cups sugar, 3/4 cup butter, 4 yolks, 1½ tsp. vanilla, 1 pkg (7 oz.) shredded coconut, and 1½ cups chopped pecans. (this will make 4½ cups total)

Nutrition Facts

Easy German Chocolate Cake with Homemade Frosting

Amount Per Serving (1 serving)

Calories 449 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 75mg25%

Sodium 418mg18%

Potassium 263mg8%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 37g41%

Protein 5g10%

Vitamin A 355IU7%

Vitamin C 0.6mg1%

Calcium 126mg13%

Iron 2.2mg12%

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

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

26
Feb
2018

Chocolate Pots de Crème

categories: Chocolate, Desserts

112 Shares

Pin112

Yum

If you’re looking for a quick and easy decadent dessert that can be made in under 10 minutes, you’ll love these thick and smooth, tiny Chocolate Pots de Crème, with deep rich chocolate flavor!

Last year I made Irish Chocolate Pots de Crème for a family gathering, and they were a huge hit! The tiny ramekins of chocolate were flavored with Bailey’s Irish Cream and tasted amazing!

Because they were so good, I knew I wanted to go back and try the basic chocolate pot de crème recipe! Did you know this dessert can be traced back to France in the 17th century? If it’s been around that long, it MUST be good. It sure is!

If you are a chocolate lover like myself, you absolutely cannot go wrong with this simple recipe! The recipe takes under 10 minutes to prepare and pop in the refrigerator, then all you need to do is let them fully chill before serving (at least an hour). I usually mix them up and pop them in the fridge in the morning, to serve later in the evening. Here’s how easy they are to prepare:

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

How To Make Chocolate Pots de Créme

Before beginning, place really small bowls or ramekins on a baking sheet (with rimmed edges). The recipe will make about 9 (1/3 cup) servings, or about 7 (1/2) cup servings. With this dessert, small sized containers are a GOOD thing, as it is a really rich treat!

You can store the chocolate pots de créme, once made, for 2-3 days, so it’s easy to make a batch, then grab one when the craving for chocolate hits! Not that I’ve had this personal experience (*snicker, snicker*).

Blend The Chocolate Ingredients

Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. I used a combination of 1/2 bittersweet (60% cacao) chocolate and 1/2 semi-sweet chocolate chips. Do NOT add the whipping cream.

Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

Heat The Whipping Cream

Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl).

Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

Place a funnel into the center hole in the top of your blender lid. Place the lid on the blender.

Time To Blend The Ingredients

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.

Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate pots de créme (dividing evenly) into the serving bowls. Refrigerate for at least 1 hour (preferably more) before serving.

The chocolate pots de créme can be made 2-3 days in advance, but make sure to cover each dish with plastic if storing that long in refrigerator.

Ready To Serve!

When ready to serve, garnish with a dollop of whipped cream if you want, OR just grab a spoon a take a big old bite of chocolate goodness! It’s thick, it’s rich, it’s smooth, and it tastes decadently amazing!

Hope you enjoy these delicious little desserts with big flavor! I told my husband “these chocolate pots de créme are so rich, it’s gonna put hair on my chest!!!” Ha Ha! We love ’em, and really hope you will, too! Have a great day.

Looking For Other DECADENT DESSERT Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. I have tons of yummy desserts you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe Source: https://thecafesucrefarine.com/chocolate-pots-de-creme/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Pots de Crème

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

Category: Dessert

Cuisine: American

Keyword: chocolate pots de creme

Servings: 9 (1/3 cup) servings

Calories Per Serving: 306 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 ounces semi-sweet chocolate chips
3 Tablespoons granulated sugar
5 ounces bitter sweet chocolate , 60%
1 egg , large
1 teaspoon vanilla extract
1 pinch salt
1 cup heavy whipping cream , or half n' half
2 Tablespoons Grand Marnier , Optional

US Customary - Metric

Instructions

Before beginning, place tiny bowls, mugs or ramekins on a large baking sheet. Set aside. Recipe will yield approx. 9 (1/3 cup) servings or 7 (1/2) cup servings.
Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.
Pour whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).
Place a funnel into the center hole in the top of the blender lid. Place lid onto blender. Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low. Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate, (dividing evenly) into serving bowls.
Refrigerate for at least 1 hour (preferably more) before serving. Garnish with whipped cream, if desired (Optional) Can be made 2-3 days in advance. Store, covered with plastic wrap in refrigerator.

Nutrition Facts

Chocolate Pots de Crème

Amount Per Serving (1 (1/3 cup) serving)

Calories 306 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 50mg17%

Sodium 22mg1%

Potassium 212mg6%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 17g19%

Protein 3g6%

Vitamin A 431IU9%

Vitamin C 0.2mg0%

Calcium 40mg4%

Iron 2mg11%

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

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

06
Jan
2018

Chocolate Angel Food Mug Cake

categories: Cakes, Desserts

284 Shares

Pin281

Yum3

Make a master mix with two ingredients , then enjoy an easy “low-calorie” chocolate angel food mug cake any time you want, cooked for only ONE MINUTE in a microwave!

If you’re trying to lose weight or cut calories, but enjoy dessert… you’ll enjoy this recipe for Chocolate Angel Food Mug Cake, made in a microwave in 1 MINUTE! You’ll feel like you’re “cheating”, but with the cake being only 80 calories, it’s a fast, tasty option to curb a sweet tooth!

My sister Joni told me about the Weight Watchers 3-2-1 Cake. She heard about it, tried it, and then told me about it. So I just HAD to make this chocolate angel food mug cake, too!

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

Why This Dessert Is Also Called A 3-2-1 Cake

The numbers 3-2-1 refer to the easy way to remember the recipe for each individual mug cake. 3 Tablespoons mix- 2 Tablespoons water- 1 minute in the microwave! Get it? It is one of the EASIEST ways to quickly satisfy a sweet tooth “attack”, without going overboard!!

The “mix” is made by simply combining dry cake mix with angel food cake mix (the kind that only has you add water). Both dry cake mixes are whisked together until well blended, with no lumps. Store the mix in an airtight, sealed container, then you can use it as needed.

The recipe makes enough for 46 mug cakes, so there will be plenty! I used 2 quart sized canning jars to store the cake mixture, and taped instructions to each jar for future use.

I used Devil’s Food cake mix to make my mug cake chocolate flavored, but you can substitute any flavor mix for the Devil’s Food. You can also add 2-3 teaspoons mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor, if you want.

**Please note that adding these additional ingredients will raise the caloric value!! The cake by itself with no additional filling or topping equals 80 calories per serving, AND if you follow WW, the point value is 2 Points Plus, or 3 Smart Points.**

Okay, I Made The Mix. How Do I MAKE The Chocolate Mug Cake?

Once you’ve made the Master Mix, when the craving for something a little sweet mug cake hits, make the cake. For one single chocolate mug cake, place 3 Tablespoons mix into a straight sided microwave safe mug.

Add 2 Tablespoons water, and mix well with a spoon or fork until mixture is smooth.

Microwave for 1 minute on HIGH power. Remove mug from microwave; let it sit and cool down a little bit. It will come out looking like this…

It can be eaten straight from the mug, OR you can run a butter knife around edges and gently remove the cake from the mug onto a plate.

Serve the mug cake plain for least amount of calories (80), or top it with frosting, ice cream, fruit, powdered sugar, frozen yogurt, and/or chocolate syrup.

Now can you see why it is commonly called a 3-2-1 Mug Cake? THREE tablespoons of prepared mix, TWO tablespoons of water, and ONE minute in the microwave!!! It’s a perfect mix to keep on hand, so when the urge for dessert hits you can satisfy your craving with a slightly “healthier” solution!

Sure hope you will make this mug cake mix and will enjoy having it on hand in your kitchen for those “gotta have something sweet now” emergencies… ha ha!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few 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

Recipe Source: https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/

0 from 0 votes

Chocolate Angel Food Mug Cake

Prep Time

2 mins

Cook Time

1 min

Total Time

3 mins

Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

Category: Dessert

Cuisine: American

Keyword: mug cake

Servings: 46 cakes

Calories Per Serving: 72 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake Mix:

1 box (15.25 - 18.25 ounces) Devil's Food cake mix
1 box (16 ounces) Angel Food cake mix (the type that only needs water-one step)

To Make One Mug Cake:

3 Tablespoons of the combined dry cake mix
2 Tablespoons water

US Customary - Metric

Instructions

Whisk both dry cake mixes together until well blended, with no lumps. Store in an airtight, sealed container. I used canning jars to store the cake mixture, and taped instructions to jar.
When ready to make one mug cake, place 3 Tablespoons mix into a straight sided microwave safe mug. Add 2 Tablespoons water, and mix well until mixture is smooth.
Microwave for 1 minute on HIGH power. Remove mug from microwave; let it sit and cool down a little bit. It will be ready to eat straight from the mug, OR you can run a butter knife around edges and gently remove the cake from the mug onto a plate. Serve the cake plain for least amount of calories (80), or you can garnish cake with frosting, ice cream or frozen yogurt, fruit, powdered sugar (sifted) and/or chocolate syrup.

Recipe Notes

TIP# 1 - You can substitute any flavor cake mix for the Devil's Food.
TIP # 2 - May also add 2-3 teaspoons additional mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor. Please note that adding these additional ingredients will raise the caloric value.

Nutrition Facts

Chocolate Angel Food Mug Cake

Amount Per Serving (1 cake)

Calories 72

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

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

26
Dec
2017

Karen’s Delicious Apple Cobbler

categories: Cobblers and Crisps, Desserts

17 Shares

Pin17

Yum

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

If you’re looking for an EASY dessert that can be made quickly, may I suggest this simple recipe for Karen’s Delicious Apple Cobbler? You only need 4 ingredients and 30 minutes to make this amazing dessert! It’s REALLY quite tasty!

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

Why This Apple Cobbler Is Named After My Friend, Karen

When I was a newlywed 40 years ago, my husband and I moved from Southern California to a small town in Southern Oregon. I was privileged to meet a woman named Karen at the church where my husband was the Music Pastor.

Karen sang in our choir, had an amazing voice, and an even sweeter personality and infectious laugh. She graciously invited us over for meals, became a dear friend, and even let me do our laundry at her home several times… THAT was also a huge gift because it meant I didn’t have to hang out at the local laundromat for hours.

Karen made this apple cobbler for us once (40 years ago), and I loved it. Being a newlywed, and loving to cook, I asked her if she would share her recipe with me. She laughed and told me how incredibly easy it was to make (a big plus!), and gave it to me.

I named the recipe after her and wrote it on the recipe card, so I wouldn’t ever forget who gave it to me. I’ve made this recipe many times over the years, and finally decided to add it to my blog. Karen passed away quite suddenly in 2014, but her sweet spirit, love, zest for life, and memories live on in every person she poured herself into, including ME!

How EASY Is This Apple Cobbler To Make?

Here’s how to make this… it’s so very EASY! Preheat oven to 350° F. Lightly grease a 13×9 pan (or two smaller sized pans) with non-stick spray. Spread fruit pie filling evenly in pan.

In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly.

Sprinkle this dry mixture evenly over the apple pie filling. The cobbler is usually made in a 9×13 pan, but this time I made it in a square pan (8×8) and a 9 inch cake pan, so I could give one away to a friend recovering from surgery, yet still have one for our family.

Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving.

Once cobbler has cooled down a bit, serve up individual portions. This cobbler tastes best served slightly warm, with a big ol’ scoop of vanilla ice cream on top!

This cobbler is so very easy to make, and truly is quite scrumptious!

Do You Enjoy Cobblers And Crisps?

Speaking of cobblers, if you enjoy this type of dessert you might be interested in other cobbler and crisp recipes on this blog. I have quite a few cobbler recipes. Some of them are Strawberry Cobbler, Blackberry Cobbler, or Old-Fashioned Peach Crisp. You might also enjoy learning about the history of cobblers, crisps, pandowdy, etc.

It’s wonderful to have a recipe card for an apple cobbler that is yummy and soooo simple to make, permanently stored in my recipe box (and now on my blog)! With every bite, I am reminded of the sweet friend who gave it to me, and miss her very much! Have a great day, and be sure to check out ALL 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Karen Cobb Nelson

0 from 0 votes

Karen's Delicious Apple Cobbler

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

Category: Dessert

Cuisine: American

Keyword: apple cobbler

Servings: 12 servings

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can apple pie filling (21 ounces)
1 cube butter , at room temperature
1 yellow cake mix
1 cup walnuts or pecans , chopped
Non-stick spray

US Customary - Metric

Instructions

Preheat oven to 350° F. Lightly grease a 13x9 pan (or two smaller sized pans) with non-stick spray.
Spread fruit pie filling evenly in pan.
In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly. Sprinkle this dry mixture evenly over the apple pie filling.
Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving. This cobbler tastes best served slightly warm, with a big ol' scoop of vanilla ice cream on top!

Nutrition Facts

Karen's Delicious Apple Cobbler

Amount Per Serving (1 serving)

Calories 342

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

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

18
Dec
2017

Microwave Pecan Brittle

categories: Candy, Desserts, Holidays!

2.4K Shares

Pin2.4K

Yum

Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
Traditional peanut brittle gets an update and a time-saving twist in this simple recipe for Microwave Pecan Brittle! Yes… this buttery, crunchy candy is easy to make in 15 minutes, uses pecan halves instead of the customary Spanish or raw peanuts, and is made entirely IN THE MICROWAVE!

I grew up eating “traditionally made” peanut brittle every Christmas when my Mom would cook a large batch on our stovetop. The process was a bit complicated, and involved using a candy thermometer, cooking the “syrup” portion to exactly the right temperature, and actually took a while to make.

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

Who Knew You Could Make Microwave Pecan Brittle In A MICROWAVE?

When I saw this MICROWAVE time-saving recipe online from Chris Scheuer of The Café Sucré Farine a couple of months ago, I KNEW I wanted to try it (if you’ve never visited her blog, I highly recommend it)!

We were starting a complete kitchen remodel the first week in November, and I knew I wanted to make some Christmas goodies ahead of time so we could have some goodies to enjoy over the holidays or for gift-giving, even though we wouldn’t have any major appliances (or a kitchen, for that matter) during Thanksgiving OR Christmas.

Well, as I write this post, it’s almost Christmas, and we are in the final days of our remodel. It looks like I will have a working kitchen the second week of January! It’s been nice to pull this pecan brittle out of our freezer (yes, I froze it back in October) and thoroughly enjoy it! I am happy to report that this microwave pecan brittle recipe is wonderful… easy to prepare, and quite delicious! Here’s how to make it!

How To Make Microwave Pecan Brittle

Cover a large cookie sheet with foil, making sure to leave an overhang of foil on all sides. Give the foil on the baking sheet a very generous spray of non-stick cooking spray.

Place the pan in a preheated 350 degree oven while you make the candy. This is done to make sure pan is really warm when you pour in the hot liquid mixture later on. A warm pan helps the pecan brittle to thin out and spread a bit easier.

Spray a 2 qt. microwave-safe baking dish AND a heat-resistant spatula with non-stick cooking spray. Measure the sugar and corn syrup into the baking dish. Stir until this mixture is fully combined and thick. Put the dish in the microwave.

Cook The Brittle In Steps

Cook mixture using HIGH power for 3½ minutes. As you can see from the photos, the mixture will be very hot, bubbly and light in color when done. Remove from microwave carefully – it is HOT!

Stir in the pecan halves, then place dish back into microwave. Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be slighter darker).

Immediately add butter and the vanilla extract to the hot candy mixture. Stir the candy very well to combine all ingredients. Put the dish back in the microwave (last time). Cook on HIGH power for 1 minute.

Note: Since microwaves sometimes have different wattage levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.

What To Do When Done Microwaving The Pecan Brittle

Remove the dish from microwave very carefully. It is HOT. Sprinkle the baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a more caramel color.

Pour The Microwave Pecan Brittle Onto Warm Foil-Lined Baking Pan

Immediately (and carefully- use those hot pads!) pour the hot liquid candy onto your warm foil-lined baking sheet, covering as much of the foil as you can. Use a sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet.

When you spread it out, you might have some holes or uneven areas appear in the candy… don’t worry about that, cause you will bust it up into pieces later! You really cannot mess this up, no matter how hard you may try!

Break Up The Brittle Once Totally Cooled

Once the brittle has cooled down completely, all you will need to do is lift the foil right off of the baking sheet using the overhanging pieces of foil, lift the candy right off the foil and break it up into small serving sized pieces! It’s EASY!

The microwave pecan brittle is ready to serve once it is broken up into pieces. Store the leftovers in an airtight sealed container. NOTE: I placed mine into a freezer storage bag and froze the candy for two months, due to our remodel. When I took it out of the freezer and let it thaw out, the candy tasted just as marvelous as the first day I made it! Yay!

I found this quick (and new to me) method for making microwave pecan brittle to be so easy, and the results taste fabulous! What a wonderful hostess gift this homemade pecan brittle would be, wrapped up in a cute decorated bag or container! Have a blessed Christmas and Hannukah, friends! Hope you will cherish and appreciate every minute of time spent with those you love!

Sure hope you will give this yummy Christmas treat a try. Your family and friends will LOVE it! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

You Might Also Enjoy These Other Holiday Treats

Candied Orange, Cinnamon & Clove Spiced Pecans
Chocolate Butterscotch Peanut Clusters
Cranberry Cashew Clusters
Microwave Rocky Road Fudge
Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

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

Recipe Source: https://thecafesucrefarine.com/15-minute-microwave-pecan-brittle/

0 from 0 votes

Microwave Pecan Brittle

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!

Category: Candy

Cuisine: American

Keyword: microwave pecan brittle

Servings: 30 pieces (approx.)

Calories Per Serving: 74 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Non-stick cooking spray
1 cup granulated sugar
1/2 cup corn syrup (light)
1¼ cups pecan halves
1 Tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

US Customary - Metric

Instructions

Cover a large cookie sheet with foil, making sure to leave an overhang on all sides. Give the foil a very generous spraying with non-stick spray. Place pan in a preheated 350 degree oven while you make the candy (this is done to make sure pan is really warm when you pour in the hot liquid candy mixture later on. Warm pan helps brittle to thin out and spread out a bit easier.)
Spray a 2 qt. baking dish AND a heat-resistant spatula with non-stick cooking spray. Mix granulated sugar and corn syrup until fully combined and thick. Put dish in microwave. Cook mixture using HIGH power for 3½ minutes. The mixture will be very hot and light in color when done. Remove from microwave carefully - it is HOT!
Stir in the pecan halves, then place dish back into microwave. Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be a slighter darker).
Immediately add butter and vanilla extract. Stir very well to combine all ingredients. Put the dish back in microwave (last time). Cook on HIGH power for 1 minute. NOTE: Since microwaves sometimes have different watt levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.
Remove dish from microwave. Sprinkle baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a caramel color.
Immediately (and very carefully) pour the hot liquid onto your warm foil-lined baking sheet. Use your non-stick sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet. When you spread it out, you might see some holes or uneven areas... don't worry about that, cause you will bust it up later!
Once the brittle has cooled down completely, all you need to do is lift the foil right out of the pan, then grab that candy, lifting it off the foil, and break it all up into small pieces!

Nutrition Facts

Microwave Pecan Brittle

Amount Per Serving (1 piece)

Calories 74 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 1mg0%

Sodium 43mg2%

Potassium 16mg0%

Carbohydrates 11g4%

Sugar 11g12%

Vitamin A 15IU0%

Vitamin C 0.1mg0%

Calcium 4mg0%

Iron 0.1mg1%

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

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

11
Dec
2017

Chocolate Covered Peanut Butter Ritz Cookies

categories: Chocolate, Cookies, Desserts, Holidays!

18 Shares

Pin18

Yum

Crunchy, creamy, chocolate covered peanut butter Ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us. The recipe has been handed down from my Aunt to my Mom, and then to me. These delectable treats are incredibly FAST and EASY to make, which is perfect for this busy time of year!

Many years ago (at least 15), my Mom shared these cookies with me and told me that her sister, my Aunt Theda in Texas made them for her, and Mom raved about how good they were! I tried a couple, and sure enough, they tasted fantastic.

When I asked my Mom how to make them she told me how incredibly easy it was. I really loved my sweet Aunt… she passed away quite a few years ago, but I think of her whenever I make these goodies.

I’ve made these cookies so many times since then, but finally took pictures and decided to share the “recipe” on this blog. I added a white glaze drizzled over the top, and some red and white sprinkles for the Christmas season, but really all you need to make these is 4 ingredients! Here’s how to make a quick dozen of these yummy stacked goodies.

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

How To Make Chocolate Peanut Butter Ritz Cookies

Place 12 Ritz® crackers onto a piece of parchment paper. Spread a teaspoon of creamy peanut butter onto each one. When done, top with another cracker.

Make The Dipping Chocolate

Melt 1½ cups semi-sweet chocolate chips with 1 HEAPING Tablespoon vegetable shortening in a microwave-safe bowl the microwave. Heat on High for 30 seconds. Remove the bowl and stir the chocolate. It will not be completely melted at this point.

Place the bowl back in microwave oven and heat an additional 30 seconds on High. Remove the bowl and stir the mixture again, until completely smooth.

Time To Dip Some Chocolate Covered Peanut Butter Ritz Cookies!

Dip cookies, one at a time into melted chocolate mixture. I use a fork to hold the cookie, and sometimes use a spoon to help coat the entire cookie with chocolate. Let any excess chocolate drip back into bowl. Place the cookie back onto a piece of parchment paper.

Do not move the chocolate covered peanut butter Ritz cookies once you set them down. Repeat process with all of the cookies. Once the chocolate has firmed up, they are ready to eat, unless you want to decorate them.

Decorating The Cookies More?

If you want to decorate the cookies, let the cookies sit, undisturbed, until the chocolate has firmed up completely. To make an icing to decorate with, place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency.

Too thin? Add additional powder sugar. Too thick? Add a drop or two of water. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.

NOTE: You do not have to drizzle powdered sugar glaze on them. You can shorten the process even further by garnishing the fresh dipped chocolate cookies with candy colored sprinkles and leave off the white icing altogether if you want!

Ready To Serve!

Let the icing completely firm up at room temperature. Once chocolate and icing are totally firm, cookies can be transferred to a serving plate for everyone to enjoy!

These delicious cookies can be decorated any way you wish. When I make these and it’s NOT Christmas time, I simply leave them plain, with only the chocolate covering them, and no powdered sugar drizzle. They taste good whether you fancy them up or not!

The flavor is wonderful in these treats, with the creamy peanut butter AND the chocolate coating going so well together. They remain crunchy from the cracker “shell”. The chocolate peanut butter Ritz cookies are so good it will be hard to stay out of them. Just remember to leave at least ONE left for good ol’ Santa Claus!

I love to make these family favorites at Christmas time. They are made quickly without a lot of ingredients (a big plus), look good and taste even better! I hope you will consider making these chocolate covered peanut butter Ritz cookies a part of your holiday traditions, too!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes, 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.

You Can Also Find Me On Social Media:

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

Recipe Source: My Mom and Aunt Theda

0 from 0 votes

Chocolate Covered Peanut Butter Ritz Cookies

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Category: Cookies

Cuisine: American

Keyword: peanut butter ritz cookies

Servings: 12 cookies

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookies:

24 buttery crackers (I used Ritz® crackers)
12 teaspoons creamy peanut butter

For Chocolate Coating:

1½ cups semi-sweet chocolate chips
1 Tablespoon vegetable shortening , use heaping Tablespoon!

For White Drizzle:

1 cup powdered sugar
Water ( a couple drops at a time)

US Customary - Metric

Instructions

Place 12 crackers onto a piece of parchment paper. Carefully spread a teaspoon of creamy peanut butter onto each one . When done, top with another cracker.
Melt semi-sweet chocolate chips and vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.
Dip cookies, one at a time into melted chocolate mixture. Use a fork to hold the cookie, and a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie onto parchment paper. Do not move cookie once you set it down. Repeat process with all cookies. Let the cookies sit, undisturbed, until chocolate has firmed up completely.
Place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.
Let the icing completely firm up at room temperature. Once chocolate and icing are firm, cookies can be transferred to serving plate. Enjoy!

Nutrition Facts

Chocolate Covered Peanut Butter Ritz Cookies

Amount Per Serving (1 cookie)

Calories 255 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 1mg0%

Sodium 92mg4%

Potassium 186mg5%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 19g21%

Protein 3g6%

Vitamin A 10IU0%

Calcium 27mg3%

Iron 1.8mg10%

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

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

04
Dec
2017

Chocolate Dipped Shortbread Cookies

categories: Chocolate, Cookies, Desserts, Holidays!

9 Shares

Pin9

Yum

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They’re a real time saver during the holidays!

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!

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

Easy To Make, Using Store Bought Shortbread Cookies!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks!

I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not. Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

All you will need are some store-bought shortbread cookies (any shape or size), some milk chocolate or semi-sweet chocolate chips, a bit of vegetable shortening, and Christmas sprinkles to fancy the treats up a bit! I used an assortment of Walker’s Shortbread that my hubby bought in a huge tin at Costco (but Lorna Doone’s are wonderful, as well)!

The good part about using store-bought shortbread is that you can “make” as many cookies you want!

How To Make Chocolate Dipped Shortbread Cookies

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.

If not, place back in for 15 seconds, being careful not to burn it. Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.

Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess. Trust me!

Repeat process until all cookies are decorated. Let the cookies rest on the parchment paper without moving them until the chocolate has hardened.

Ready To EAT!

Once the chocolate is firm, transfer cookies to a serving plate, and serve. See how cute they are? I used an assortment of triangular, rectangular and circular shaped cookies!

The chocolate dipped shortbread cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!

They look fancy, but no one needs to know how easy they were to make! I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Our home is in the middle of a total kitchen remodel this Christmas season, so we have nothing in the kitchen at the moment except walls, floor and ceiling. I made the chocolate dipped shortbread cookies (pictured above) in October before construction began. They were wrapped and frozen, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

There may not be a kitchen available to me this year, but I can still give gifts of food! I might have even saved a few chocolate dipped shortbread cookies for my husband and I as well! Yum! Hope you’ll enjoy making and eating these Christmas cookies!

Looking For Other Recipes For Christmas Goodies?

All of my recipes can be found in the Recipe Index at the top of the page. You might even like my post featuring quite a few recipes in a Holiday Goodies Collection! Speaking of Christmas goodies, be sure and check out my recipes for:

Microwave Rocky Road Fudge (another time-saver!)
Pecan Pie Truffles
Cranberry Orange Pinwheel Cookies
Holiday Spritz Cookies
Chocolate Peanut Butter Muddy Buddies!

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

0 from 0 votes

Chocolate Dipped Shortbread Cookies

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!

Category: Cookies, Dessert

Cuisine: American

Keyword: chocolate dipped shortbread cookies

Servings: 2 dozen

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 dozen store-bought shortbread cookies (any shape or size)
2 cups milk chocolate or semi-sweet chocolate chips
1 HEAPING Tablespoon vegetable shortening
Christmas colored sprinkles

US Customary - Metric

Instructions

Cover work surface with a sheet of parchment paper.
In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
Repeat process with all cookies. If necessary, make another 1/2 batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!

Recipe Notes

Caloric calculation is based on using Walkers Shortbread. Caloric count will vary, based on the type of shortbread cookie used.

Nutrition Facts

Chocolate Dipped Shortbread Cookies

Amount Per Serving (1 cookie)

Calories 290

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

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

24
Nov
2017

Microwave Rocky Road Fudge

categories: Candy, Desserts, Holidays!

42 Shares

Pin42

Yum

You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare in the microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade “traditional” fudge. It is soooo good!

I recently found a recipe for microwave rocky road fudge that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends. That’s most of us during this busy season, right?

The recipe for microwave rocky road fudge was in an old cookbook I had in my cookbook collection. This recipe caught my attention because it’s made IN THE MICROWAVE, and the entire batch is ready for the refrigerator in under 5 minutes! Whoa! Talk about FAST! So I decided to try it, and was really happy with the results! Here’s how easy it is to make microwave rocky road fudge:

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

How to Make Microwave Rocky Road Fudge

Line an 8×8 square pan with aluminum foil, leaving an overhang on the sides. The foil overhang will be used to easily lift out the fudge from the pan later. Coat the bottom and sides of the pan with non-stick cooking spray. Set the dish aside.

Place sifted powdered sugar, butter, milk, cocoa and salt into a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted.

Remove the bowl from the microwave, and stir or whisk the ingredients, to combine. The mixture will need to be smooth.

Immediately add the chopped pecans, miniature marshmallows and vanilla extract. Stir this mixture well, until all ingredients are blended together.

Let It Chill!

Pour the fudge mixture into the prepared 8×8 pan, and spread the fudge evenly in pan. Place the microwave rocky road fudge in the refrigerator and let it chill for 1 hour, or until it firms up. Once fudge has firmed up, lift it out of pan using the extended edges of foil. The foil overhang will help you lift the entire block of fudge up and out of the dish.

Helpful Tip For Cutting Microwave Rocky Road Fudge

Cut fudge into 1 inch square pieces, using either a pizza cutter or a very sharp knife. Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish.

And just as quick as that… you’ve made homemade microwave rocky road fudge! Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas candy!

Interested In More Recipes For Christmas Goodies?

Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (NO-it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins!

You might also like Snowball Cookies, Chocolate Dipped Shortbread Cookies, Pecan Pie Truffles, Microwave Pecan Brittle, Coconut Candied Cashews, Tex Mex Party Nuts, or Candied Citrus Peels! These and other Christmas treats can be found in the Recipe Index at the top of the page. All are wonderful for gift-giving during the most wonderful time of the year!

Microwave Rocky Road Fudge Is Perfect For Gift Giving!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays. Shhh… they don’t have to know it only took you a few minutes to make! Make sure to keep microwave rocky road fudge stored in a covered airtight container in the refrigerator. Enjoy this decadent, quick and easy holiday treat!

I hope you enjoy this wonderful season. It’s my favorite time of the year, and I am thankful it has deep meaning for me personally. It has great meaning, because it reminds me how deeply loved I am by the One whose birth we celebrate… Jesus, who has completely changed my life forever!

Have a wonderful day, full of love, laughter, and great JOY!

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

Recipe Source: The cookbook “Quick Gifts of Good Taste”, Published 1994, Leisure Arts, Inc., page 45.

0 from 0 votes

Microwave Rocky Road Fudge

Prep Time

5 mins

Cook Time

2 mins

Total Time

7 mins

You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!

Category: Christmas Goodies

Cuisine: American

Keyword: microwave rocky road fudge

Servings: 30 pieces (approx. 1½ pounds

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups sifted confectioners sugar (powdered sugar)
1/2 cup butter (or margarine)
1/4 cup milk
1/3 cup cocoa powder (unsweetened)
1/4 teaspoon salt
1/2 cup chopped pecans (or walnuts)
1/2 cup miniature marshmallows
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!

Nutrition Facts

Microwave Rocky Road Fudge

Amount Per Serving (1 piece)

Calories 115 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 48mg2%

Potassium 24mg1%

Carbohydrates 19g6%

Sugar 18g20%

Vitamin A 100IU2%

Calcium 6mg1%

Iron 0.2mg1%

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

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

Save