Desserts Archives

Category: Desserts

15
Apr
2016

Chocolate Pecan Pie Bars

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These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!

Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!

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How To Make Chocolate Pecan Pie Bars

Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender. Mix the shortbread crust ingredients until crumbly.

Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking. Spray the aluminum foil (bottom and sides) with a non-stick cooking spray.

Pour the shortbread crust mixture into the prepared pan. Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.

Bake The Shortbread Crust

Bake the shortbread crust in a preheated 350 degree oven for 20 minutes.

When done, remove the baking pan from the oven. This is what the shortbread crust should look like, right out of the oven.

Prepare The Chocolate Filling

While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips. NOTE: You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.

This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.

Finish Making The Batter For The Chocolate Pecan Pie Bars

In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts. Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.

The next thing you need to do is stir in the chopped pecans.

Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the baked crust. Set the chocolate pecan pie bars aside.

Bake The Chocolate Pecan Pie Bars

Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling before baking.

Put the pan into the oven and continue baking the bars for 35 minutes. When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.

This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool. Let the chocolate pecan pie bars cool completely while still in the pan.

Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.

Slice And Serve!

Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.

They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!

I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!

Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure! Thank you for stopping by, and I hope you will come back again soon.

Looking For More Bar Cookie Recipes?

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

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Recipe Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/

0 from 0 votes

Chocolate Pecan Pie Bars

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Category: Dessert

Cuisine: American

Keyword: chocolate pecan pie bars

Servings: 24 bars

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

1 cup butter , softened (not melted)
2 cups flour
1/3 cup granulated sugar
1/4 teaspoon salt

For Filling:

1 1/2 cups corn syrup (Karo)
8 ounces semi-sweet chocolate
1 cup granulated sugar
4 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups chopped pecans

For Topping:

2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1 Tablespoon butter
1/2 cup chopped pecans

US Customary - Metric

Instructions

Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
Bake crust at 350 degrees for 20 minutes. Remove.
While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!

Nutrition Facts

Chocolate Pecan Pie Bars

Amount Per Serving (1 bar)

Calories 361 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Cholesterol 49mg16%

Sodium 121mg5%

Potassium 123mg4%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 32g36%

Protein 3g6%

Vitamin A 300IU6%

Vitamin C 0.1mg0%

Calcium 25mg3%

Iron 1.5mg8%

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

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04
Apr
2016

Edie’s Carrot Cake

categories: Cakes, Desserts

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You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even count).

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

Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and many late night fast food tacos) before I got married.

I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her. I dearly love Edie (and her delicious carrot cake recipe!).

Here’s the two of us at a music reunion in Los Angeles in 2015. I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

OOH… THIS Carrot Cake Is SO GOOD!

Edie’s Carrot Cake is so moist and delicious! It’s filled with carrots, pineapple, pecans, coconut, cinnamon, etc., and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake, I might be forced to eat the entire thing (wink wink). Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Cream together the oil, sugar, eggs, and vanilla, using an electric mixer until smooth and combined.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine.

Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

Baking Edie’s Carrot Cake

Place the cake pan(s) into a 350°F. preheated oven. Bake for 35-40 minutes, until the cake is done. Test for doneness by inserting a toothpick into center of cake (see the hole in the middle of the bottom cake where I did this?).

If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan.

Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

How To Toast Pecans

While the cake is cooling dry toast the chopped pecans, so they can be added as decoration onto the sides of the cake.

To do this, place the pecans in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is optional, but the toasted pecans really add a LOT to this cake!

Make The Cream Cheese Frosting

While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want lots of thick creamy frosting, but that’s optional.

I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If you’re making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake.

I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

I am NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting! But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake!

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting cooking time), with cream cheese frosting and a dusting of cinnamon.

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my LACK of decorating skills… Ha Ha!)

My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best!

However you decide to make it… cut yourself a big piece! You won’t regret it, because this is ONE AMAZING AND DELICIOUS CARROT CAKE!

Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!

Thanks for stopping by today, and I hope you will come back soon! Take care, may God bless you, and have a GREAT day!

Looking For Other Cake Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipes you might also enjoy, including:

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Recipe Source: Edie Lehmann-Boddicker

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Edie's Carrot Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Category: Dessert

Cuisine: American

Keyword: Edie's carrot cake

Servings: 12 servings

Calories Per Serving: 660 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Cake:

1 1/2 cups vegetable oil
2 cups granulated sugar
3 eggs , well beaten
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped pecans or walnuts
1 cup shredded coconut

For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)

8 ounces cream cheese softened
1 lb. powdered sugar (confectioners) (1 box)
1/2 stick butter =¼ cup or 4 Tablespoons
1 teaspoon vanilla
1 can (8 ounce) can crushed pineapple (optional) well drained

For garnish (completely optional):

Additional colored cream cheese frosting (for decorating)
Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet

US Customary - Metric

Instructions

Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.
When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when cake is room temperature. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.

Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts

Edie's Carrot Cake

Amount Per Serving (1 slice)

Calories 660 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 82mg27%

Sodium 557mg24%

Potassium 314mg9%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 80g89%

Protein 6g12%

Vitamin A 4130IU83%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 1.9mg11%

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

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29
Jan
2016

Mom’s Lemon Jello Cake

categories: Cakes, Desserts

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Mom’s Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

My mother has been making Mom’s Lemon Jello Cake for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!

The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

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

How To Make This Lemon Jello Cake

Mix the ingredients for the lemon jello cake in large bowl. It is important to note the recipe calls for lemon gelatin mix (not lemon pudding). I’ve been asked that question before and it is an important distinction!

Beat the ingredients with a mixer until they are fully blended. Pour the cake batter into a greased and floured 13 x 9 inch baking pan.

The addition of lemon jello powder really adds an extra level of lemony citrus flavor to this cake! Once the batter for the cake is in the pan, you’re ready to bake!

Baking And Glazing The Lemon Jello Cake

Bake the lemon jello cake 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry. The cake will be light golden brown on top.

Let the cake sit (still in the pan) for just a minute on a wire rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

Here’s a close up to show you the holes that were made in the top of the cake.

Prepare The Lemon Glaze

Mix up the lemon glaze in a small bowl, then pour it over the hot cake. Use the back of a spoon to spread the lemon icing over the entire surface of cake.

Here’s what the lemon jello cake will look like after completely distributing the glaze over it. The glaze melts from the hot cake, and sinks down into the tiny holes you created all over the top of the cake. The lemon icing seeping into the holes INTO the cake is what helps the cake to stay so moist, and full of flavor! YUM!

Ready To EAT!

Once the cake and icing have cooled off to room temperature, cut a piece of this tasty lemon jello cake, and enjoy every bite! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Sure hope you give this recipe for lemon jello cake a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)! Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Looking For More CAKE Recipes?

All of my cake recipes can be found in the Recipe Index at the top of the page. A few of our favorites include:

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, friends!

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

5 from 6 votes

Mom's Lemon Jello Cake

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

Category: Dessert

Cuisine: American

Keyword: lemon jello cake

Servings: 16 servings

Calories Per Serving: 281 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 box Lemon Cake Mix
3 ounces Lemon Jello powder (small size gelatin, not pudding))
3 large eggs
3/4 cup vegetable oil
3/4 cup water

For Lemon Glaze:

2 cups powdered sugar
2 lemons (all the juice AND the zest from the peel)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!

Nutrition Facts

Mom's Lemon Jello Cake

Amount Per Serving (1 piece (1/16th of total))

Calories 281 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Cholesterol 30mg10%

Sodium 247mg11%

Potassium 45mg1%

Carbohydrates 42g14%

Sugar 29g32%

Protein 2g4%

Vitamin A 45IU1%

Vitamin C 7.2mg9%

Calcium 76mg8%

Iron 0.9mg5%

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

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22
Jan
2016

Pound Cake With Lemon Cream and Blueberry Sauce

categories: Cakes, Desserts

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Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!
A few years ago my husband and I were invited to some dear friends’ home for dinner. Our hostess asked me to bring dessert. I decided to “make something on the fly”, without a recipe, and this Pound Cake With Lemon Cream and Blueberry Sauce is the result!

Layers of pound cake, covered in lemon cream cheese filling, then topped with blueberry pie filling is a wonderful, easy to prepare dessert.

I assembled this dessert at our friends home, so I didn’t take many photos. The picture you see above is the one I DO have of the finished dessert. We brought the components separately (bowl of lemon cream, blueberry pie filling and pound cake).

If you use purchased pound cake and canned blueberry pie filling, then all you do is make the easy lemon topping, and the rest is SIMPLE! Here’s how to make 4 servings of this delicious dessert.

Make Or Purchase The Pound Cake

The recipe is made easier (and quicker) by using store bought pound cake in loaf form and canned blueberry pie filling, which can be a real time-saver!

The picture below shows a homemade pound cake loaf. You will need 8 thin slices of pound cake for this recipe.

Want To Make Your Own Blueberry Pie Filling?

If you do not have a can of blueberry filling on hand, it’s easy and fairly quick make your own! You can use my recipe here, if desired. You will need a total of 2 cups of blueberry pie filling for this recipe.

Time To Create This Layered Dessert!

Cut the loaf of pound cake into 8 equal sized thin slices. Put one slice of pound cake on each dessert plate. Spoon lemon cream cheese topping over each slice, followed by a generous spoonful of blueberry pie filling.

Place another slice of pound cake on top of the blueberry pie filling (but turn this slice a quarter turn).

Top the second slice with another spoonful of lemon cream cheese topping, followed by more blueberry pie filling.

Make sure the filling runs over the sides of the pound cake (to make it look nice!). Garnish the pound cake with lemon cream and blueberry sauce with a couple of mint leaves and candied lemon peel. The garnish is optional, but adds a nice decorative touch!

Hope you will give this easy dessert a try! It’s a piece of CAKE!

Looking for More DESSERT Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pound Cake With Lemon Cream and Blueberry Sauce

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!

Category: Dessert

Cuisine: American

Keyword: pound cake

Servings: 4 servings

Calories Per Serving: 917 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

16 ounces cream cheese (room temp)
1 ¼ cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
8 ounces Cool Whip , thawed
1 Tablespoon lemon zest
10,75 ounces Pound Cake (in loaf form)
2 cups blueberry pie filling
8 leaves Mint leaves for garnish (optional)
8 pieces Candied Lemon Peel for garnish (optional)

US Customary - Metric

Instructions

In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla and lemon extracts until smooth. Gently fold in Cool Whip until mixture is creamy and well combined.
Slice pound cake loaf into 8 equal sized slices. Place 1 slice of pound cake onto 4 dessert plates. Spoon a generous amount of lemon cream cheese filling over each slice, letting some run over the edges. Spoon blueberry pie filling generously over cream cheese topping.
Place a second slice of pound cake on top of the blueberry sauce, at a 90 degree quarter turn. Repeat layer of lemon cream cheese topping, then blueberry pie filling. Make sure some of the topping runs over the side.
Garnish the dessert with mint leaves and candied lemon peels, if desired. (Totally optional!) Serve and enjoy!

Nutrition Facts

Pound Cake With Lemon Cream and Blueberry Sauce

Amount Per Serving (1 g)

Calories 917 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 148mg49%

Sodium 998mg43%

Potassium 567mg16%

Carbohydrates 165g55%

Fiber 4g17%

Sugar 129g143%

Protein 15g30%

Vitamin A 870IU17%

Vitamin C 2.9mg4%

Calcium 318mg32%

Iron 3.3mg18%

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

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14
Dec
2015

Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

categories: Candy, Desserts, Holidays!

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So, let’s just say this right off the bat… I don’t like “traditional” fruitcake. You know – the “door-stopper” kind, the unfortunate victim of many jokes. My Mom’s Refrigerator Fruitcake is not that kind of fruitcake. THIS fruitcake is chewy and tastes more like candy. Amen.
When I thought about what to name this post, I thought long and hard about calling it “fruitcake”, because many people despise fruitcake. My mom has been calling it fruitcake for as long as I can remember… BUT it tastes like candy!

Mom’s refrigerator fruitcake is chewy, and yes, it has bits of cherries, pineapple and raisins in it, but it also has marshmallows, butter, pecans and graham cracker crumbs. It is dense, chewy and AMAZING…and most importantly, is not baked, and tastes NOTHING like that other stuff. Oh yeah- it’s gorgeous, also (like stained glass)! If you can melt butter, chop things, and know how to stir, YOU can make this recipe!

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

Here’s How To Make Mom’s Refrigerator Fruitcake

You will need candied cherries (red and green), plus some candied pineapple. These are sold in most grocery stores around the holidays. The containers look like this:

Chop up the red and green cherries, most of the pineapple and some pecans. Make sure to set aside a few red and green cherries (whole) to use for garnishing fruitcake later. Add the chopped fruit and pecans, along with raisins to a large bowl. Set it aside, and then admire it’s beauty!

Pulverize the graham crackers into very fine crumbs. I used a food processor, but you can put them in re-sealable bag and use a rolling pin to crush them, as well. Just think of it as cooking therapy! Set the graham cracker crumbs aside.

Get The Loaf Pans Prepared

Wrap 4 miniature loaf pans with aluminum foil. Note: My mom has always used empty juice cans to mold the fruitcake loaves (both ends removed, heavily buttered inside). I use aluminum foil covered mini-loaf pans.

Melt butter and really coat the inside surface of the foil (bottom AND sides). Cover it really well (to help prevent sticking). You will thank me. If using empty juice cans, no need to melt butter… just thoroughly coat entire inside of juice can with it. Set aside.

Making The Fruitcake

To make the fruitcake, melt 2 cubes (1 cup) of butter in a large, heavy bottomed stock pot.

Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted.

Time To Add In All The GOOD Stuff!

When the marshmallows have fully melted, remove the pan from the heat. Add the candied fruit, nuts and raisins. Stir well to fully combine. This mixture WILL be thick. Just keep on stirring…

Now add the graham cracker crumbs, and stir well. Now it will be REALLY thick. Mix until totally combined!

It should look like this once your arms have gotten a great workout from stirring it up! All the ingredients should be combined, and Mom’s refrigerator fruitcake mixture will be THICK.

Divide The Fruitcake Mixture Into Prepared Loaf Pans

Divide the mixture evenly between containers while mixture is still warm. Pack it into the molds tightly to help shape the loaves. I find it really helpful to butter my fingers to help pack it in. Cover Mom’s refrigerator fruitcake with plastic wrap, and refrigerate at least 12 hours or overnight, to solidify the loaves.

Decorate And Serve Mom’s Refrigerator Fruitcake

After refrigerating, carefully pull the fruitcake out of the pans and remove the foil. Mom’s refrigerator fruitcake should look like the fruitcake shown in the photo below. It will be a solid loaf.

Garnish each loaf with cherry halves like this, shown in the photo below. To serve, use a sharp knife to cut the fruitcake into thin slices. Yum! It is so good! Store Mom’s refrigerator fruitcake wrapped tightly in plastic wrap, in the refrigerator.

I really hope you will consider making this delicious Christmas “fruitcake”. I think you will be pleasantly surprised at just how GOOD it is and how much NOT LIKE FRUITCAKE it really is! Mom’s refrigerator fruitcake makes wonderful gifts for friends, as well. Merry Christmas!

Thank you for stopping by, and I hope you will come back again soon. Take care, and have a wonderful day!

Looking For More “Christmas Goodie” Recipes?

You can find all of my Christmas goodies in the Recipe Index, located at the top of the page. I have a LOT you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My Mom (she’s been making this for over 50 years… have NO IDEA where she got this recipe!)

5 from 1 vote

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers. This is more like CANDY!

Category: Dessert

Cuisine: American

Keyword: refrigerator fruitcake

Servings: 24 4 mini-loaves total

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 (8 oz.) container red candied cherries (chopped-but save a few whole ones for garnish)
1 (8 oz.) container green candied cherries (chopped-but save a few whole ones for garnish)
1 (8 oz.) container candied pineapple, chopped
16 ounce bag mini marshmallows (or 48 large marshmallows)
1 cup raisins
1 1/2 cups chopped pecans (or walnuts)
2 cubes butter (one cup total)
graham crackers (3 "sleeves" of graham crackers-1 pound)
Additional butter for "greasing" loaf pans.

US Customary - Metric

Instructions

Have all ingredients chopped, crushed, etc. before beginning recipe. Line loaf pans with aluminum foil (completely cover bottom and sides). Butter the bottom and side of each foil covered loaf pan with butter. Do not skimp on this part. A well buttered loaf pan will help the foil to NOT stick to the fruitcake at the end when ready to remove it! Set aside pans and prepped ingredients.
Melt 2 cubes butter in a large heavy bottomed saucepan.
Add marshmallows; continue heating (and stirring) on medium low heat until marshmallows are fully melted. Remove from heat.
Add red and green cherries, pineapple, raisins, and nuts. Stir well.
Add graham cracker crumbs. Stir really well, until all ingredients are fully combined (mixture will be very thick).
Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for at least 12 hours. When done, remove each loaf from pan. Carefully remove aluminum foil. Garnish top of each fruitcake with half a red cherry and two halves green cherries.
Slice with sharp knife into thin slices, serve and enjoy! Store fruitcakes in plastic wrap (in the refrigerator).

Recipe Notes

Each mini loaf = 6 slices. Prep time does NOT include 12 hours refrigeration necessary to solidify and firm up the fruitcake!
If using juice cans as forms for fruitcake, butter insides very well with softened butter. No aluminum foil necessary!

Nutrition Facts

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)

Amount Per Serving (1 slice)

Calories 363 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 208mg9%

Potassium 113mg3%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 31g34%

Protein 2g4%

Vitamin A 240IU5%

Vitamin C 1.7mg2%

Calcium 29mg3%

Iron 1.3mg7%

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

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02
Dec
2015

Blueberry Galette

categories: Desserts, Pies/Tarts

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Enjoy this rustic, freeform shaped blueberry galette dessert… it’s simple and delicious, uses pie crust dough, and is easier than making a pie!

I had finished making my pies for Thanksgiving and had a medium sized ball of pie crust dough left over… what to do, what to do? I could throw it away or freeze it… but the practical side of me won out. Guess what I did? I made a small Blueberry Galette!!! YUM!

What exactly IS a galette? It is a French term used to describe different kinds of flat, round, or free form pies or cakes. This one is a free form pie galette. Very rustic, but so easy!

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

Form The Dough For The Blueberry Galette

I had the equivalent dough leftover of one half of a pie crust. (I used DIY – Mom’s Pie Crust for the dough, but you can use any prepared pie crust). Roll the dough out to form a rustic round shape (it absolutely does NOT have to be perfectly round). Transfer the dough to a baking sheet (fold dough in half, then transfer- it’s easy!)

Make The Blueberry Topping For The Galette

I knew I had some blueberries in the freezer, so decided to make a small galette, then just made it up as I went. I’ve made thickened blueberry compote many times before, for various recipes, so quickly made up the blueberry filling.

Place frozen blueberries, lemon juice, cinnamon, sugar, lemon zest in a large saucepan. Add a water/cornstarch slurry to the blueberries, and cook the mixture down until it has thickened (about 10 minutes).

Let the blueberries cool down a bit, then spoon the mixture into the center of the dough. Be sure to leave the edges free from filling. Carefully roll the edges up and over the filling (just enough to hold the filling in – try hard not to overfill the dough).

Ready To Bake The Blueberry Galette

Brush the “crust” with a beaten egg, then sprinkle the crust with raw sugar (larger than granulated). Pop it into the oven for about 30 minutes, or until the crust is golden brown, and the blueberry filling is bubbly.

Let the blueberry galette cool completely on the baking sheet. Once cooled completely, carefully transfer (using two spatulas and a prayer) to the serving dish. I served it at Thanksgiving, alongside the other pies, and it was a big hit! We cut the blueberry galette into 6 small slices and it was really good! It’s always fun to see what you can make with odds and ends!

The blueberry galette cuts easily, and was very simple to serve up individual slices! Didn’t think of it at the time, but a dollop of whipped cream would be awesome on a slice! If you enjoy this galette, be sure to check out my recipe for a delicious streusel topped peach galette.

Have a blessed day, friends. Choose to be thankful for the “things” that cross your path today! Thanks for stopping by, and hope you will come back again soon.

Looking For More Recipes Featuring BLUEBERRIES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of recipes featuring blueberries that you’re gonna love, 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: my brain, on Thanksgiving overload

0 from 0 votes

Blueberry Galette

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

You'll enjoy this blueberry galette- a simple, rustic, freeform shaped dessert that has all the flavor of blueberry pie... it still uses pastry dough, but is easier to make!

Category: Dessert

Cuisine: American

Keyword: blueberry galette

Servings: 6 servings

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 cups blueberries (I used frozen)
zest of 1/2 a lemon
3 Tablespoons granulated sugar
1 Tablespoon lemon juice
1/4 teaspoon cinnamon
1/3 cup water
1 Tablespoon cornstarch
1/2 pie crust (yep! I only used half)

US Customary - Metric

Instructions

Preheat oven to 425 degrees F.
Roll out pie crust.. No need to trim it... this is a rustic looking galette! Place onto baking sheet.
In a medium sized saucepan, combine the blueberries, lemon zest, sugar, lemon juice, and cinnamon.
Mix the cornstarch into the water and stir well, to combine. Add the cornstarch mixture into the saucepan with the other ingredients. Heat on medium heat. Bring to a boil, then reduce heat and cook for about 10 minutes until mixture has thickened considerably.
Let pie filling cool until almost room temp., then carefully spoon the cooled blueberry filling into the center of the pie dough circle. Make sure to leave at least an inch and a half of the outer edges with no filling. Roll the outer edges up and over the blueberry filling.
Beat an egg with a fork. Brush the egg mixture over the crust, then sprinkle crust with raw sugar (can use regular granulated sugar if needed).
Bake galette at 425 degrees F for approximatel30-35 minutes (for small size-more time if you are making a galette using the entire pie crust. When done, the crust should be golden brown and the filling should be bubbly. Remove from oven-let galette cool completely before transferring to serving dish. Enjoy!

Recipe Notes

If you want to use a whole pie crust (I only used a half to make a mini-galette), then remember to double the ingredients for the filling. OR make two small galettes (still doubling the filling). If making the small version, the slices are small, but were perfect side by side with other desserts!

Nutrition Facts

Blueberry Galette

Amount Per Serving (1 slice)

Calories 114 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 59mg3%

Potassium 42mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 20IU0%

Vitamin C 4.5mg5%

Calcium 5mg1%

Iron 0.5mg3%

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

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02
Nov
2015

Pumpkin Chocolate Chip Pancakes

categories: Breakfast, Chocolate

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Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!
As a kid, one of my favorite occasional “treats” was when my Mom would make our family chocolate chip pancakes. We ALL loved them! I’ve made them for my family for many years, but when I stumbled upon this recipe for PUMPKIN Chocolate Chip Pancakes, I knew I had to make these…stat!

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

This past week I made Pumpkin Spice Latte Biscotti, and had some leftover pumpkin puree in the fridge… (conveniently the exact amount I needed for this recipe). So, into the kitchen I went to make this breakfast! The recipe was very simple to prepare (only took 5 minutes to prep), and the “from scratch” pancakes are delicious!

The taste of pumpkin, cinnamon, allspice, and chocolate chips are amazing in these pancakes! Yes, they are a bit sweet, but I figured since we only have pancakes occasionally, it wouldn’t be TOO bad. Here’s how you whip up a batch of these delicious pumpkin chocolate chip pancakes:

How To Make Pumpkin Chocolate Chip Pancakes

In a large bowl, stir together flour, baking powder, baking soda, cinnamon, allspice and semi-sweet chocolate chips. (Bet you didn’t even break into a sweat…)

In a separate bowl, stir the brown sugar, egg, vanilla, pumpkin puree, and oil together until fully combined.

Stir in the buttermilk and blend well.

Add the wet ingredients to the dry ingredients and stir well, until mixture is fully blended. Do not overstir.

Time To Cook The Pancakes!

Pour pancake batter onto a pre-heated griddle (350 degrees) or large skillet (heated on medium-high) that has been sprayed with a non-stick spray or a little oil. Cook pancakes about 3 minutes or until little air bubbles form on top of the batter.

Carefully flip the pancakes over and continue cooking other side for 2-3 minutes.

Time To EAT!

When done, serve immediately with some butter and maple syrup, and ENJOY!

I saved you a bite, but only ONE. You’re welcome! Here you go, and isn’t that delicious? Hey, if you enjoy pancakes for breakfast, chances are you will also enjoy Homemade Blueberry Pancakes, Banana Nut Waffles, or Waffles with Homemade Peach Topping!

Hope you will these scrumptious pumpkin chocolate chip pancakes a try. I think you will really enjoy them. (I made half a recipe and it made 5 good sized pancakes). The full recipe (shown below in printable form) yields approximately 10-12 pancakes.

Have a great day, friends. Make every moment count for good! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. There’s a LOT of them!

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: Erin, at http://dinnersdishesanddesserts.com/pumpkin-chocolate-chip-pancakes/

0 from 0 votes

Pumpkin Chocolate Chip Pancakes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!

Category: Breakfast

Cuisine: American

Keyword: pumpkin chocolate chip pancakes

Servings: 12 pancakes

Calories Per Serving: 243 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon allspice
1 cup semi-sweet chocolate chips
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie mix)
3 Tablespoons vegetable or canola oil
1 1/2 cups buttermilk (*see notes)
non-stick spray or a bit of oil (used to grease griddle or skillet)

US Customary - Metric

Instructions

In a large bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, allspice and the chocolate chips. Set aside.
In another bowl, blend together the brown sugar, egg, vanilla extract, pumpkin puree and oil. Mix well, then add in the buttermilk, stirring well.
Add the wet ingredients to the dry ingredients. Stir until combined, but do not over stir.
Spray a griddle or large skillet with non-stick spray or lightly grease with oil.
Preheat grill to 350 degrees or heat skillet on medium-high. When hot, pour batter for pancakes onto griddle. Cook for about 3 minutes, or until tiny air bubbles begin to form on top of each pancake. Carefully flip the pancakes over, and continue cooking for another 2-3 minutes.
Serve pancakes hot, and top with a dollop of butter and some maple syrup. Enjoy!

Recipe Notes

If you do not have buttermilk, you can easily make your own (I did this for the pancakes): Place 1 1/2 Tablespoons white vinegar in a large measuring cup. Add milk up to the 1 1/2 cup level. Stir. Let it sit for 5 minutes, then use it in the recipe as indicated. It is a perfect substitution!!!

Nutrition Facts

Pumpkin Chocolate Chip Pancakes

Amount Per Serving (1 pancake)

Calories 243 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 17mg6%

Sodium 132mg6%

Potassium 268mg8%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 3255IU65%

Vitamin C 0.8mg1%

Calcium 90mg9%

Iron 2.4mg13%

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

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28
Oct
2015

Pumpkin Spice Latte Biscotti

categories: Biscotti, Breakfast, Chocolate, Cookies, Desserts

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If you enjoy Fall & pumpkin spiced “everything”, you’ll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I’m willing to bet you will love these Pumpkin Spice Latte Biscotti!

I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these biscotti.

How can you go wrong with a yummy coffee drink in COOKIE FORM? It’s practically impossible! Here’s how easy these pumpkin spice latte biscotti are to make:

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

Prepare Batter For The Pumpkin Spice Latte Biscotti

In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee in the middle of the pile? Yes!

Using a hand mixer or a stand mixer, cream the butter and sugar together until creamy, and then add in eggs, and beat well.

Add the pumpkin puree and vanilla extract to the batter, and beat these, until incorporated.

Now add the dry ingredients to the wet ingredients, a little at a time, beating well until ingredients are fully combined.

Prepare The Pumpkin Spice Latte Biscotti Batter For Baking

The batter for the pumpkin spice latte biscotti will look like this when done… see the little coffee granules? Ooh…

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other. Don’t forget to do this, because the dough will spread while baking.

Shape The Biscotti Logs

Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.

Bake The Biscotti

Bake the biscotti logs in a preheated 300 degree oven for 35-40 minutes, until firm (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe! When done, remove the pan from the oven, and let the biscotti rest for a full 10 minutes.

After 10 minutes, remove the biscotti logs to a cutting board, and remove the parchment paper. Carefully slice each log into 12 (one inch) slices along the short side, using a serrated knife to cut.

Time To Bake The Pumpkin Spice Latte Biscotti AGAIN

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down.

After 15 minutes, remove the biscotti from the oven, and turn them over. Put them back in the oven and bake an additional 15-20 minutes until golden brown and crispy. I actually let the second cooking go for 20 minutes.

When done, remove the biscotti to a wire rack and let the cookies cool down completely.

Make The Chocolate Drizzle

While the biscotti cools, make a chocolate drizzle to decorate them with, once completely cooled. Melt chocolate chips and a little bit of vegetable shortening in the microwave. Microwave 30 seconds on high. Stir. Microwave again for 30 seconds on high. Stir.

Drizzle the tops of the biscotti with the melted chocolate. II use a honey dipper, but you can use a fork, etc.. Let the chocolate harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let the chocolate firm up fully before serving.

Ready To Serve And Eat!

Once the chocolate has hardened up on the top and bottom of each cookie, the pumpkin spice latte biscotti are ready to eat… or dunk in a hot cup of coffee!

Hope you enjoy this little taste of FALL with these delicious pumpkin spice latte biscotti! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day, and may God bless the work of your hands!

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: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

0 from 0 votes

Pumpkin Spice Latte Biscotti

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

Category: Breakfast, Cookie

Cuisine: American

Keyword: pumpkin spice latte biscotti

Servings: 24

Calories Per Serving: 185 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the biscotti:

3 cups all purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons finely ground coffee (grounds)
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (at room temperature!)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup canned pumpkin puree (not pie filling)

For The Chocolate Drizzle:

1 cup semi-sweet chocolate chips
1 1/2 Tablespoons vegetable shortening

US Customary - Metric

Instructions

Preheat your oven to 300 degrees.
In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.

To make chocolate drizzle:

Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!

Recipe Notes

*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

Nutrition Facts

Pumpkin Spice Latte Biscotti

Amount Per Serving (1 g)

Calories 185 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 31mg10%

Sodium 68mg3%

Potassium 105mg3%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 947IU19%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

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

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23
Oct
2015

Pumpkin Cheesecake Snickerdoodles

categories: Cookies, Desserts

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Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!
Pumpkins, pumpkins, pumpkins… they are EVERYWHERE this time of year! From the front porch (as a decoration), to the kitchen (used in desserts, etc,), pumpkins are a staple of the Fall season. That being said, I really hope you will like this recipe for Pumpkin Cheesecake Snickerdoodles I’m posting today. They are so good!

If you like snickerdoodles, chances are you will love these soft “pumpkin-y” cookies, especially with the surprise cheesecake filling in the middle. You can’t see the filling from the outside, but one bite into these cookies, and bam! There it is… and it’s good!

I am posting lots of pictures of the “process” of making the cookies, but you need to know that it really doesn’t take too long at all to whip up a batch of these delicious treats! Here’s how:

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

Make The Snickerdoodle Cookie Dough

First thing to do is mix up the cheesecake filling. Mix together the cream cheese, sugar and vanilla, using an electric mixer.

Once the filling is mixed well, cover and chill it for about 30-45 minutes to firm it up again.

While the cream cheese mixture is chilling, prepare the cookie dough. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg, and then set it aside.

Beat the butter, granulated and brown sugars together in a mixer for about 3 minutes, then add the pumpkin puree, egg and vanilla, and beat it all together.

Add The Dry Ingredients To The Wet Ingredients

When the pumpkin “batter” (the wet ingredients) are well blended, add the flour mixture a little at a time, while mixing on low speed.

Once the cookie dough ingredients are totally blended, cover the dough and chill it for about 30 minutes in the refrigerator. Both the cheesecake filling AND the cookie dough can chill at the same time!

Make The Cinnamon Sugar Coating For The Snickerdoodles

While the dough (and cream cheese filling) are chilling, make the cinnamon-sugar coating. Combine granulated sugar, cinnamon, ground ginger, and allspice in a small bowl, and then set aside.

Once the dough and cream cheese filling are completely chilled, it’s time to “construct” these cookies:

Forming The Pumpkin Cheesecake Snickerdoodles

Take a Tablespoon of the chilled cookie dough and flatten it out in your hand into a round cookie shape. Put a teaspoon of the cream cheese filling right in the middle of the dough.

Flatten out another piece of dough (same size), and lay it on top of the cheesecake filling.

Pinch the sides together carefully by pulling the top piece of dough down around the filling, and carefully seal all the outside edges together. It can be a bit messy, but keep going, and try not to squish the filling out of the cookie.

The picture I took of what it looks like once sealed is completely blurry. Sorry-I was covered in cookie dough. You want the snickerdoodle to be fully sealed all around the edges. After you do the first one, it will be easier.

Coat The Cookie Dough Balls In Cinnamon Sugar Mixture

Once the edges are completely sealed, roll the dough “blob” between your hands to form a ball, then drop it into the bowl of cinnamon-sugar-spice mixture and roll it around to coat it completely.

Place the sugar-cinnamon coated dough balls about 2 inches apart onto a baking sheet that is sprayed with non-stick spray. You can also use parchment paper or Silpat mat on the baking sheet instead of spraying the sheet. Continue until dough is all gone.

Bake The Pumpkin Cheesecake Snickerdoodles

Before you bake the pumpkin cheesecake snickerdoodles, take a heavy bottomed glass and flatten the dough balls down slightly.

Bake the cookies in a pre-heated 350 degree oven for 12-15 minutes or so. It may take a bit longer depending on how large the cookies you made are. When done, the tops should be slightly cracked and cookies should be a light golden brown. Remove cookies from oven; let them cool on the baking sheet before removing them to wire racks to cool completely.

Once they are cooled off completely, they are ready to be gobbled up! Pumpkin cheesecake snickerdoodles are at their best when eaten at room temperature (NOT WARM), because of the cheesecake filling.

Fall is such a wonderful season. I am always in awe of the beauty around us in the Pacific Northwest. Even our street magnificently displays God’s handiwork!

Sure hope you enjoy these pumpkin cheesecake snickerdoodles! They are a little taste of Fall! Have a great day, and may God bless you with reminders of His presence today!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

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Recipe Source: http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

0 from 0 votes

Pumpkin Cheesecake Snickerdoodles

Prep Time

1 hr

Cook Time

15 mins

Total Time

1 hr 15 mins

Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!

Category: Cookies, Dessert

Cuisine: American

Keyword: pumpkin cheesecake snickerdoodles

Servings: 24 cookies

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

3 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter , at room temperature
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup pumpkin puree (NOT pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract

For cheesecake filling:

8 ounces cream cheese , softened
1/4 cup granulated sugar
2 teaspoons vanilla extract

For Cinnamon-Sugar Coating:

1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A dash of allspice

US Customary - Metric

Instructions

Make the cream cheese filling:

Mix cream cheese, granulated sugar and vanilla together in a small bowl. Cover bowl; refrigerate for 45 minutes.

Make the cookie dough:

Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl. Set aside.
Using an electric mixer or stand mixer, completely beat the butter, granulated and brown sugars together until fully blended and fluffy (about 2-3 minutes).
Add the pumpkin puree, egg, and vanilla extract. Mix until blended.
Turn mixer to low speed and add the flour mixture a little at a time until fully blended. Once blended, cover the bowl and refrigerate the dough for about 45 minutes.
Preheat your oven to 350 degrees. Spray baking sheets with non-stick spray OR line them with parchment paper or a Silpat baking mat.
Make Cinnamon-Sugar Coating:
In a small bowl, blend together the granulated sugar, cinnamon, ground ginger and allspice. Set aside.

Make cookies:

Scoop a Tablespoon of cookie dough and flatten it in your hand (like a pancake). Spoon a teaspoon full of cheesecake filling onto the center of the flattened dough. Make another pancake shaped piece of dough, and put it on top of the cheesecake filling. Seal the edges of the two together, by pinching the edges together and sealing in the cheesecake filling. Once edges are sealed together, roll the dough between both hands into a ball.
Place each dough ball, one at a time into the cinnamon-sugar spice mixture. Roll, to fully cover the dough ball with the cinnamon-sugar. Place dough ball onto prepared baking sheets, about 2 inches apart. Once all dough balls are formed and on baking sheets, flatten each cookie by pressing gently down on the top of each cookie with a heavy bottomed glass.
Bake the cookies at 350 degrees for 10-15 minutes (keep an eye on them- cooking time will depend on just how large you make these cookies!). Mine took 15 minutes, plus a little more. When done, the cookies will be slightly cracked on top, and will be light golden brown in color. Let the cookies cool on the baking sheets for 5 minutes, then remove them carefully to a wire rack to cool completely. Cookies are best when completely at room temperature.

Recipe Notes

Prep time includes refrigeration time.

Nutrition Facts

Pumpkin Cheesecake Snickerdoodles

Amount Per Serving (1 cookie)

Calories 239 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 32mg11%

Sodium 165mg7%

Potassium 96mg3%

Carbohydrates 35g12%

Sugar 19g21%

Protein 3g6%

Vitamin A 1490IU30%

Vitamin C 0.3mg0%

Calcium 38mg4%

Iron 1.1mg6%

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

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07
Oct
2015

Maple Bacon Pecan Truffles

categories: Bacon, Candy, Chocolate, Desserts, Truffles & Bon Bons

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Maple Bacon Pecan Truffles are a decadent treat! They’re creamy & maple flavored, w/ nuts & crisp bacon, coated in melted chocolate and butterscotch.

This morning I am posting a recipe for Maple Bacon Pecan Truffles that I made for a bacon-themed dinner we enjoyed with dear friends a couple months ago. They’re so good, and decadent!

In Memory Of Our Friend, Richard

This was an extremely hard post to write, because I began to write this post over a week ago, but then tragedy struck. The host for that dinner (my husband’s best friend) passed away very suddenly this past weekend, and we have been in shock ever since, grieving his loss.

He and his wife were two of our very best friends so we grieve for her, as well. Our comfort comes because our dear friend Richard believed in and knew Jesus, so we know this is a “temporary” loss, because we trust in God’s Word that we will see him again in heaven. How we long for that great reunion!

Richard… this one’s in your honor today, as I know you tried these maple bacon pecan truffles the last time we shared a meal together. We loved you… with all our hearts, and miss you terribly already.

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

How To Make Maple Bacon Pecan Truffles

Here’s how to make these really delicious truffles, (which I adapted from my recipe for Maple Cream Bon Bons) for our Bacon Themed dinner. I figured bacon makes everything better, so that was my inspiration. Here’s what I did: First, cook 6-7 slices of bacon until VERY crisp.

When bacon is crisp, drain, cool, then crumble or chop it up into very small pieces. Set aside a small amount to be used for garnishing the finished truffles later.

Place the butter, powdered sugar and maple flavoring in a large bowl or base of an electric stand mixer.

Using an electric mixer, cream these ingredients until fully combined and creamy.

Add Pecans And Bacon Crumbles To The Truffle Mixture

Add the chopped pecans and most of the bacon crumbles to the truffle mixture. NOTE: Set some of the bacon crumbles aside for garnishing the truffles later. Mix well until combined. Refrigerate the dough for maple bacon pecan truffles for a while to let it chill and firm up.

Shape The Maple Bacon Pecan Truffles

Once mixture is chilled, shape the mixture into 1″ balls, by rolling them between your hands. Place dough balls onto a wax paper covered cooking sheet. Once all of the maple bacon pecan truffles have been formed, place them into freezer for 1/2 an hour to firm up again.

Coat The Maple Bacon Pecan Truffles With Chocolate

Remove truffles from freezer and carefully dip each one into the melted chocolate butterscotch coating. Let excess chocolate drip back into the bowl. NOTE: My picture turned out blurry (sorry), but I use a toothpick inserted into truffle to dip into the chocolate, and a spoon to help cover each one.

Dip each truffle completely in chocolate, then place it onto wax paper or aluminum foil. Use another toothpick to help pull the first toothpick out of the truffle. See the little holes on top of the chocolate covered truffles? You will fill those later. Repeat until all the truffles are coated in chocolate.

Finish The Truffles

Spoon a little melted chocolate over each of the holes created by the toothpick to cover them up. Then sprinkle a few of the reserved bacon crumbles over the top of each of the maple bacon pecan truffles as a garnish.

Refrigerate Finished Truffles To Firm Them Up

Let the finished truffles sit for a while (at least half an hour), to allow the chocolate to firm up, then place them into little candy sized paper wrappers, as shown. Keep truffles in a covered container in the refrigerator until you are ready to serve.

Here’s an inside view of one of the maple bacon pecan truffles. They taste their very best when served chilled!

Hope you enjoy these maple bacon pecan truffles. The maple, pecans, bacon, chocolate and butterscotch flavors make this an INCREDIBLY delicious treat, and they really aren’t too hard to make, either! God Bless You. Have a great day. Hold your family and friends close. Let them KNOW you love and care for them. Life IS short.

Looking For More TRUFFLE or BON BON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy these yummy treats!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Maple Bacon Pecan Truffles

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

Maple Bacon Pecan Truffles are a decadent treat! They're creamy & maple flavored, w/ nuts & crisp bacon, coated in melted chocolate and butterscotch.

Category: Dessert

Cuisine: American

Keyword: truffles

Servings: 48

Calories Per Serving: 158 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Truffles:

1 cup butter (2 cubes)
3 1/2 cups powdered sugar
3 Tablespoons Maple flavoring
1 1/2 cups pecans , chopped (may substitute walnuts)
6-7 slices bacon , cooked crisp, and crumbled (reserve some to garnish finished truffles)

For Truffle Coating:

2 cups semi-sweet chocolate chips
1 cup butterscotch chips

US Customary - Metric

Instructions

Cook bacon slices until very crisp. Drain, then crumble or chop into small pieces once cooled. Set aside.
In a large bowl, use an electric mixer to cream the butter, powdered sugar, and maple flavoring until smooth.
Stir in chopped pecans and most of the bacon crumbles (remember to save some for garnishing the finished truffles!)
Place bowl in refrigerator for half an hour to let it firm up a bit.
When chilled, shape the dough into 1 inch balls, by rolling the dough between your hands (yes, it might be a bit messy...) Place the dough balls onto a wax paper or foil lined baking sheet and place into freezer for about half an hour or so. (You want the dough to be very chilled before dipping in chocolate).
While dough is in freezer, make the chocolate/butterscotch coating. In a microwavable bowl, melt the chocolate and butterscotch chips (30 seconds on HIGH. Stir. 30 seconds on HIGH. Stir again. Watch carefully so that you don't burn the chocolate. At this point the chips should be melted and smooth after stirring the second time; if not, microwave an additional 15 seconds, then stir again.
Dip dough balls into coating mixture one at a time (I insert a toothpick into the dough ball, dip, cover with coating then remove, allowing the excess to drip back into the bowl. You may find it helpful to use a spoon to help coating the truffle. Place each coated truffle onto wax paper or foil-lined baking sheets. Remove the toothpick after each one, and re-use on the next truffle.
When all have been coated, hide the toothpick hole with a small bit of chocolate coating, then sprinkle (while it is still wet) with a few bacon crumbles for garnish.
Let truffles sit until chocolate firms up. Place each truffle in a candy paper wrapper, if desired. Store in a covered container in refrigerator until chocolate has hardened and is ready to serve. These truffles are at their best when completely chilled.

Nutrition Facts

Maple Bacon Pecan Truffles

Amount Per Serving (1 truffle)

Calories 158 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 12mg4%

Sodium 66mg3%

Potassium 61mg2%

Carbohydrates 16g5%

Sugar 14g16%

Protein 1g2%

Vitamin A 125IU3%

Calcium 8mg1%

Iron 0.6mg3%

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

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Category: Desserts

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Prepare The Chocolate Filling

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Bake The Chocolate Pecan Pie Bars

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Here’s How To Make Mom’s Refrigerator Fruitcake

Get The Loaf Pans Prepared

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Time To Add In All The GOOD Stuff!

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Ready To Bake The Blueberry Galette

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Time To Cook The Pancakes!

Time To EAT!

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Ready To Serve And Eat!

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Make The Snickerdoodle Cookie Dough

Add The Dry Ingredients To The Wet Ingredients

Make The Cinnamon Sugar Coating For The Snickerdoodles

Forming The Pumpkin Cheesecake Snickerdoodles

Coat The Cookie Dough Balls In Cinnamon Sugar Mixture

Bake The Pumpkin Cheesecake Snickerdoodles

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In Memory Of Our Friend, Richard

How To Make Maple Bacon Pecan Truffles

Add Pecans And Bacon Crumbles To The Truffle Mixture

Shape The Maple Bacon Pecan Truffles

Coat The Maple Bacon Pecan Truffles With Chocolate

Finish The Truffles

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks