Desserts Archives

Category: Desserts

14
Mar
2024

Chewy Coconut Maple Cookies

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Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created.

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

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

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to choose from, 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.
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Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chewy Coconut Maple Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert

Cuisine: American

Keyword: chewy coconut maple cookies

Servings: 36 cookies

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup vegetable shortening
1 cup packed dark brown sugar
½ cup pure maple syrup
1 large egg
¾ teaspoon maple extract (can substitute vanilla extract)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups shredded coconut
½ cup chopped pecans (can substitute walnuts)

US Customary - Metric

Instructions

Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.
Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.
Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.
Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.
Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.
Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.**

Nutrition Facts

Chewy Coconut Maple Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 47mg2%

Potassium 67mg2%

Carbohydrates 15g5%

Fiber 0.5g2%

Sugar 10g11%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 0.4mg2%

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

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23
Feb
2024

Lemon Meltaway Cookies

categories: Cookies, Desserts

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Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Yum. Yum. Yum. That’s how I describe these cookies (in between my big bites, of course!). Lemon meltaway cookies are a great cure for the wintertime blues! They have a wonderful pop of bright citrus flavor packed into a feather soft cookie!

The best part is they’re simple to make, and I’m positive you will love them as much as we do! Here’s how to make these melt in your mouth cookies.

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

Make The Cookie Dough

Place butter and powdered sugar in a mixing bowl, and cream them until this mixture becomes fluffy in texture. Add lemon juice, and beat until it’s incorporated in the dough.

Combine all purpose flour and cornstarch in a medium bowl, and slowly add this to the dough, a little at a time. Continue to beat the dough on low speed as you add it.

The dough will be very thick. Use your hands to bind it together into a large ball of dough, and place it on a large sheet of wax paper.

Cut And Roll Dough, Then Refrigerate

Divide the dough in half, then shape the two pieces into two rectangles, each about 8″ long and a couple inches wide.

Wrap each “log” tightly in plastic wrap, then place them on a baking sheet and refrigerate for 2 hours OR until the dough is very firm.

Slice And Bake

Preheat your oven to 350°F. (or 176.66°C.) before slicing the cookie dough.

Unwrap one dough “log” at a time after the dough is firm and well-chilled (keep the other in the refrigerator). Place the dough “log” on a cutting board and cut it into slices ¼” wide, using a sharp knife.

Position the slices 2″ apart on large, ungreased cookie sheets. Repeat with the other dough “log” until all dough is sliced, and ready for baking.

It’s okay to cook the lemon meltaway cookies in batches, but keep the remaining dough chilled while the other cookies bake.

Bake The Cookies

Bake the cookies at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. Mine usually take 10 minutes in our oven.

When they’re done, the cookies should be fairly firm to the touch, and should be pale in color (not browned).

Lemon Meltaway Cookies look like shortbread, but are actually quite delicate, so be gentle with them! Carefully transfer the cookies to a wire rack to cool completely before frosting.

Make The Lemon Frosting

Make the lemon frosting while the cookies cool. Place soft butter, powdered sugar, lemon juice, grated lemon peel, and a few drops of yellow food coloring in a bowl.

NOTE: the food coloring is optional, but adds some nice color to the cookies, so I recommend it!

Use a spoon OR an electric mixer to combine the frosting ingredients until very smooth. Set the bowl aside until the cookies are completely cooled.

Carefully frost the cookies on top… remember they’re soft and fragile! Divide the frosting evenly so you have enough to cover all the cookies. Let the cookies rest for awhile to give the frosting time to become firm.

Time To Serve The Lemon Meltaway Cookies!

When the frosting has firmed up, the lemon meltaway cookies are ready to be enjoyed! Take a bite and see why they are called “meltaway” cookies.

They are so soft they practically melt in your mouth, AND they have wonderful lemon flavor. I’m sure you (and those you love) will enjoy these unique cookies.

We love these lemon meltaway cookies, and hope you will, too! The way they melt in your mouth will probably surprise you, which is always fun!

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

Looking For More COOKIE Recipes?

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

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Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: “Taste of Home Magazine” Feb./Mar. 2004 edition, page 10, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Meltaway Cookies

Prep Time

10 mins

Cook Time

10 mins

Refrigeration Time (inactive prep)

2 hrs

Total Time

2 hrs 20 mins

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Category: Dessert

Cuisine: All Cuisines

Keyword: lemon meltaway cookies

Servings: 40 cookies

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

¾ cup butter (softened)
⅓ cup powdered sugar
1 teaspoon fresh lemon juice
1¼ cups all purpose flour
½ cup cornstarch

For Lemon Frosting:

¼ cup butter (softened)
1 cup Powdered sugar
1½ teaspoons fresh lemon juice
1½ teaspoons lemon zest finely grated yellow peel
2-3 drops yellow food color optional, but pretty

US Customary - Metric

Instructions

Cream butter and powdered sugar in a mixing bowl, and until fluffy in texture. Add lemon juice; beat until incorporated.
Combine flour and cornstarch in a bowl; add this to butter mixture, a little at a time. Continue to beat on low speed as you add it. Remove dough from bowl. Use hands to shape it into a firm ball of dough; place it on large sheet of wax paper.
Divide dough in half; shape each piece into rectangle, 8" long and a couple inches wide. Seal each "log" in plastic wrap; place them on a baking sheet. Refrigerate for 2 hours OR until dough is very firm.
Preheat oven to 350℉. ( or 176.66℃.).
Unwrap 1 log at a time (keep the other in refrigerator). Place "log" on cutting board. Cut it into slices ¼" wide, using a sharp knife. Place slices 2" apart on large, ungreased cookie sheets. Repeat with remaining dough. If cooking in batches, keep remaining dough chilled while cookies bake.
Bake at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. When done, cookies should be firm to the touch, and pale in color (not browned). Carefully transfer cookies (they're fragile) to a wire rack; cool completely before frosting.
Make lemon frosting while cookies cool. Put soft butter, powdered sugar, lemon juice, grated lemon peel, and 2-3 drops of yellow food coloring in a bowl. Use a spoon OR mixer to combine frosting ingredients until smooth. Set bowl aside. Carefully frost cookies once cooled... remember they're soft and fragile! Let frosting firm up before serving. Enjoy!

Nutrition Facts

Lemon Meltaway Cookies

Amount Per Serving (1 frosted cookie)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 37mg2%

Potassium 6mg0%

Carbohydrates 8g3%

Fiber 0.1g0%

Sugar 4g4%

Protein 0.5g1%

Vitamin A 142IU3%

Vitamin C 0.2mg0%

Calcium 2mg0%

Iron 0.2mg1%

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

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12
Feb
2024

Chocolate Covered Krispie Hearts

categories: Chocolate, Desserts, Holidays!

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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

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

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

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

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a few recipes that would be wonderful for Valentines Day, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Covered Krispie Hearts

Prep Time

20 mins

Cook Time

0 mins

Inactive "Resting" Time

1 hr

Total Time

1 hr 20 mins

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert

Cuisine: American

Keyword: chocolate covered krispie hearts

Servings: 10 (approx. 10-12)

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
3 cups miniature marshmallows
3 cups crisp rice cereal
12 ounces chocolate candy melts* *see Note below
1 Tablespoon vegetable shortening
colored candy sprinkles (optional, but a nice touch) as desired

US Customary - Metric

Instructions

Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.
Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.
Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.
Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.
Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.
Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts

Chocolate Covered Krispie Hearts

Amount Per Serving (1 g)

Calories 348 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 92mg4%

Potassium 8mg0%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 52IU1%

Calcium 49mg5%

Iron 2mg11%

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

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22
Dec
2023

Raspberry Thumbprint Cookies

categories: Cookies, Desserts

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Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

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

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature.

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

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

Looking For More COOKIE Recipes?

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

Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Raspberry Thumbprint Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry thumbprint cookies

Servings: 36

Calories Per Serving: 73 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter softened (1 stick)
¼ cup granulated sugar
¼ cup brown sugar (packed)
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups flour (sifted)
2 Tablespoons milk
⅓ cup miniature semi-sweet chocolate chips
¼ cup raspberry jam **approximate

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts

Raspberry Thumbprint Cookies

Amount Per Serving (1 cookie)

Calories 73 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 54mg2%

Potassium 24mg1%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 5g6%

Protein 1g2%

Vitamin A 82IU2%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 0.4mg2%

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

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

11
Dec
2023

Peppermint Patty Bars

categories: Candy, Desserts, Holidays!

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Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.

I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.

These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.

They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars.

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

Make The Peppermint Filling

Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.

NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.

Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.

Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.

Shape Then Refrigerate Peppermint Patty Filling “Log”

Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.

Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!

Now Let’s SLICE It And FREEZE It!

After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.

Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate.

Time To Melt The Chocolate

Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.

IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.

Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.

Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.

ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.

Time For Chocolate “Dipping” Each Bar

Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.

I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.

Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!

Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).

Serve And Enjoy The Peppermint Patty Bars

Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!

My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!

Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.

Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!

I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHOCOLATE 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 yummy chocolate treats for you 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..
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Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peppermint Patty Bars

Prep Time

20 mins

Chilling/Freezer time (inactive prep)

1 hr 15 mins

Total Time

1 hr 35 mins

Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Category: Candy, Dessert

Cuisine: All Cuisines

Keyword: peppermint patty bars

Servings: 32

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Peppermint Filling:

2½ cups powdered sugar
2½ Tablespoons light corn syrup
2 Tablespoons vegetable shortening
2 teaspoons water
2 teaspoons peppermint extract

For Chocolate Coating:

12 ounces dark chocolate candy melts (* see NOTES) can sub. dark chocolate chips/almond bark
1½ teaspoons vegetable shortening
decorative sprinkles, for garnish (OPTIONAL)

US Customary - Metric

Instructions

Make Peppermint Filling:

Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.
Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!
Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.

Chocolate And Dipping:

Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.
FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.
Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!

Recipe Notes

FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.

Nutrition Facts

Peppermint Patty Bars

Amount Per Serving (1 bar)

Calories 107 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 16mg1%

Potassium 1mg0%

Carbohydrates 17g6%

Fiber 0.3g1%

Sugar 17g19%

Protein 1g2%

Calcium 11mg1%

Iron 0.4mg2%

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

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30
Nov
2023

Homemade Gingerbread

categories: Cakes, Desserts, Holidays!

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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!

Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.

The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.

Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!

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

Make The Gingerbread Batter

Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.

Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.

Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.

In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.

Combine Wet And Dry Ingredients

Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.

Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.

Time To Bake Homemade Gingerbread

Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.

Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.

Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!

Serve The Homemade Gingerbread

When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.

Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.

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

Looking For More CAKE 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 dessert recipes to choose from, 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..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Gingerbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!

Category: Dessert

Cuisine: All Cuisines

Keyword: homemade gingerbread

Servings: 15

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened (1 stick)
¾ cup granulated sugar
1 large egg
1 cup molasses
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup HOT water

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

Nutrition Facts

Homemade Gingerbread

Amount Per Serving (1 (1/15th of total))

Calories 239 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 250mg11%

Potassium 360mg10%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 208IU4%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

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

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30
Oct
2023

Little Pecan Pies For Two

categories: Desserts, Pies/Tarts

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Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don’t mind calories)!

Do you love pecan pie, but don’t need to have an ENTIRE PIE sitting around the house, tempting you every single day until it’s gone?

Perhaps you’re single or are a couple, and don’t want a whole pie, but just crave a little taste of delicious pecan pie? These little pecan pies for two might be the recipe you’re looking for!

My husband and I enjoy them, because we can split a small one for a nice dessert. That way we don’t eat enough pecan pie to induce a sugar coma (ha ha), but have enough to satisfy both of us.

Growing up I did not like pecan pie, because it is so rich and decadently sweet. It just so happens I’m married to a guy that LOVES pecan pie, so occasionally I make them now, to make him happy (especially at Thanksgiving). I have now grown to actually enjoy them. Who knew?

Here’s how to make these cute little pecan pies.

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

Make The Dough For The Crust

Stir together all purpose flour and salt in a large mixing bowl. Use a hand held pastry blender to cut in vegetable shortening until the dough is crumbly and the shortening is reduced to the size of peas.

Gradually add 4 teaspoons of very cold water into the dough, mixing by hand as you add it, until you can shape the dough into a cohesive ball with your hands.

Have a food processor? If you have access to a food processor, it will take a little less time for this step. Pulse flour, salt and shortening together until “pea-sized”, then allow COLD water to drizzle in while pulsing, until mixture comes together in a ball.

Tightly wrap the dough ball and refrigerate it for 30 minutes. While the dough chills, make the pie filling.

Make The Pie Filling

It is really easy to make the filling for these little pies. Place one egg, corn syrup, brown sugar, and vanilla extract in a medium-sized mixing bowl.

Use a fork and mix these ingredients very well, until they’re fully combined. This is the filling for the little pecan pies for two. You will add the pecans (separately) later.

Using Miniature Tart Pans

For this recipe I typically use two, 4½” tart pans with a removable bottom, which I’ve shown below. After baking and cooling, the bottom metal plate can be pressed up from the bottom, separating the tart from the pan for serving.

You can also use two miniature pie pans (same approximate size) to make this recipe. I’ve done both, but typically use the tart pans as my first choice.

Time To Make The Pie Crusts

Remove the chilled pie crust dough from the refrigerator. Divide the dough in half, then roll each piece into a 6″ circle on a lightly floured surface.

Place the pastry dough into two 4½” tart pans or into two miniature pie pans about the same size. Patch any tears in the crust.

If using a tart pan, trim the edges of the dough to fit the top rim of the pan, and press the dough lightly into the crimped edges. If using a miniature pie pan, crimp the top edges, to form the crust.

Fill And Bake The Miniature Pies

Divide the pecan halves on the bottom of each pie crust, covering as much of the bottom crust as possible.

Carefully pour (or spoon) the pie filling over the pecans and into the pie crust, until it’s almost to the top. The pecans will rise in the pan as the filling is added. NOTE: You might have a small amount of pie filling left over.

Cool, Then Serve The Little Pecan Pies For Two

Place the pies on a large baking sheet, and place them into a preheated 375°F. oven, being careful to not spill the filling!

Bake for 35-40 minutes or until a knife inserted into the top comes out clean. The little pies should be nicely browned on the top, and the crust should have very slightly pulled away from the edges.

Cool the little pecan pies for two on a wire rack for at least 15 minutes before removing them out of the tart pans (if using).

Top each of the pies with whipped cream (optional, but yummy!), and serve. Pecan pies are very sweet and rich tasting, so my husband and I typically split one between the two of us. A little bit goes far!

If you want YOUR OWN little bitty pecan pie (and the calories that go with it), then by ALL MEANS… dig in! I know you’ll enjoy every single bite!

I hope you have the opportunity to make these cute little dessert pies, and am confident you’ll enjoy them. They’re delicious!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

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 desserts to choose from, 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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Original recipe source: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Little Pecan Pies For Two

Prep Time

35 mins

Cook Time

35 mins

Total Time

1 hr 10 mins

Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!

Category: Dessert

Cuisine: American

Keyword: little pecan pies for two

Servings: 4 (½ a mini pie per serving)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

½ cup all purpose flour
⅛ teaspoon salt
3 Tablespoons vegetable shortening
4 teaspoons very cold water

For Filling:

1 large egg
⅓ cup packed dark brown sugar
⅓ cup light corn syrup
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Stir flour and salt in medium bowl. Cut in shortening with pastry blender or two forks until shortening is reduced to the size of peas. Slowly add cold water into dough, mixing by hand as it's added, until you can shape dough into a ball. Have a food processor? Pulse flour, salt and shortening until "pea-sized", drizzle COLD water in while pulsing, until mixture comes together in a ball. Wrap dough ball; refrigerate 30 minutes. While chilling, make pie filling and preheat oven to 375℉.
Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.
Remove chilled dough from refrigerator. Divide in half; roll each piece into a 6" circle on lightly floured surface. Transfer dough into tart pans or miniature pie pans. Patch any tears in the dough. If using tart pan, trim dough even with top rim of the pan. Press dough lightly into the crimped edges. If using mini pie pan, scallop edges, to form a crust.
Divide pecan halves into pans, covering bottom as much as possible. Carefully pour (or spoon) pie filling over pecans (almost to the top of the pie crust).
Carefully place pies on baking sheet and into a 375°F. oven (don't spill the filling). Bake for 35-40 minutes or until knife inserted into the top comes out clean. Pies should be browned on top, and crust should be slightly pulled away from edges. Cool on a wire rack for 15 minutes before removing them from the tart pans.
Top pies with whipped cream (optional, but yummy), and serve. Enjoy!

Nutrition Facts

Little Pecan Pies For Two

Amount Per Serving (1 ½ of a mini pie)

Calories 311 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 114mg5%

Potassium 59mg2%

Carbohydrates 52g17%

Fiber 0.4g2%

Sugar 40g44%

Protein 3g6%

Vitamin A 68IU1%

Calcium 29mg3%

Iron 1mg6%

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

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

29
Sep
2023

Blackberry Cobbler Mini Skillets

categories: Cobblers and Crisps, Desserts

5 Shares

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Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Do you enjoy fruit cobblers? We sure do! Today I want to share a recipe for blackberry cobbler mini skillets that I adapted from another of my recipes I posted on my blog a few years ago.

The beauty of this recipe is you can use fresh OR frozen blackberries to make this decadent dessert, so it can be made year round!

They’re incredibly simple to make in cute little 6″ cast iron skillets, and you can bake them in the oven OR cook them on a Traeger or other pellet grill. I ordered my mini skillets several years ago online, and have gotten LOTS of use out of them!

It’s a fun dessert, because each little skillet hold two servings, so you can split one with a family member or good friend! If you don’t have the skillet, this dessert can be made in a greased 8″ x 8″ baking dish. This cobbler is YUMMY! Here’s how to make it.

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

Prepare The Blackberry Filling

For this recipe you can use FRESH or FROZEN blackberries. We are fortunate to have wild blackberries growing over our back fence each summer, from a forested park behind our home!

I picked these juicy blackberries in the morning and made cobbler skillets later that same day, which was really quite awesome!

To make the filling, place fresh or frozen (do not thaw) blackberries in a medium bowl. Add brown sugar, salt, lemon juice & zest, ground cinnamon and vanilla.

Stir gently to combine. Evenly divide the blackberry filling between two, 6″ cast iron mini skillets. Set the skillets aside.

NOTE: If using FROZEN berries in the filling, let them thaw in their skillets as you prepare the crumbly topping. Keep any juices that accrue with the filling while they thaw.

Prepare The Cobbler Crumb Topping

Stir together flour, sugar, baking powder and salt in a medium bowl until combined. Cut in small chunks of very cold butter, using a pastry blender (as shown) or two forks.

Cut in the butter until it becomes the size of peas. Stir in sour cream until it is incorporated into the dough.

The topping dough will be very soft and slightly crumbly once combined, which is exactly how you want it to be!

Pinch the dough into small pieces with your fingers and distribute and divide them evenly over the blackberry filling, to cover the surface.

Sprinkle one Tablespoon of granulated sugar over the topping, dividing it evenly between the two skillets. Now they are ready to be cooked!

Cook The Blackberry Cobbler Mini Skillets

If Cooking In An Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under the skillets to catch any potential drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown.

If Cooking On A Traeger Or Pellet Grill: Start smoker according to the manufacturer instructions, then preheat the smoker to 350°F. When at temperature, add the cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown. NOTE: Use your favorite pellets (it won’t really make a big difference which kind)!

Serve The Blackberry Cobbler Mini Skillets

Once done, remove the skillets from the heat source and let them cool for 5-10 minutes, because they will be very hot!

Serve the warm blackberry cobbler mini skillets with a big scoop of vanilla ice cream (or two small scoops-one for each person sharing the skillet).

Pass out the spoons to everyone… and go for it! The cobblers are absolutely wonderful, and I’m confident you’re going to love them!

I really hope you have the chance to make these cute and delicious blackberry cobbler mini skillets. They’re so GOOD!

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

Looking For More COBBLER Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful cobbler recipes to choose from, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Cobbler Mini Skillets

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Category: Dessert

Cuisine: All Cuisines

Keyword: blackberry cobbler mini skillets

Servings: 4 (2 per mini skillet)

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Filling:

1¾ cups blackberries fresh or frozen (do not thaw)
½ cup brown sugar light or dark
½ teaspoon fresh lemon juice
½ teaspoon lemon zest yellow peel, finely grated
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 pinch salt a tiny pinch!

For Cobbler Topping:

¾ cup all purpose flour
2 Tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD Butter = ½ stick
¼ cup sour cream
1 Tablespoon granulated sugar (to sprinkle on top of cobbler)

US Customary - Metric

Instructions

Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.
Make Fruit Filling- place fresh or frozen (un-thawed) blackberries in a medium bowl. Add brown sugar, salt, lemon juice, lemon zest, cinnamon and vanilla. Stir gently to combine. Evenly divide filling into two, 6" cast iron skillets. Set aside. NOTE: If using FROZEN berries in the filling, let them thaw in the skillets as you prepare the topping. Keep juices that accrue in skillets while they thaw.
Make crumb topping- Stir flour, 2 T. sugar, baking powder and salt in a medium bowl until combined. Cut in chunks of COLD butter, using a pastry blender or 2 forks until it is the size of peas. Stir in sour cream until incorporated. Pinch dough into small pieces with your fingers; distribute evenly over blackberry filling. Sprinkle remaining 1 T. sugar over topping, dividing evenly between skillets.
Cooking In Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under skillets to catch any drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown.
Cooking On A Traeger/Pellet Grill: Start smoker according to manufacturer instructions. Preheat to 350°F. When at temp., add cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown. NOTE: Use favorite pellets (it doesn't make a difference which kind)!
When done, let cobblers cool for 5-10 minutes, before serving. Serve with a big scoop of vanilla ice cream (or 2 small scoops-1 for each person sharing skillet).

Recipe Notes

NOTE: Caloric calculation is for one serving of HALF of a skillet cobbler, without the ice cream (optional).

Nutrition Facts

Blackberry Cobbler Mini Skillets

Amount Per Serving (0.5 cobbler skillet)

Calories 374 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 35mg12%

Sodium 267mg12%

Potassium 276mg8%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 39g43%

Protein 4g8%

Vitamin A 532IU11%

Vitamin C 14mg17%

Calcium 103mg10%

Iron 2mg11%

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

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10
Aug
2023

Simple Strawberry Shortcake

categories: Cakes, Desserts

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Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Do you enjoy strawberry shortcake? We sure do! I grew up eating strawberry shortcake on those little “spongy” cakes/things my Mom would buy at in the produce section at the grocery store around Easter time each year.

This recipe is a great way to make homemade shortcakes that are filled to bursting with fresh sliced strawberries, and lots of homemade whipped cream. Fresh strawberries seem to be available in our grocery stores year round, and are best for this recipe!

I actually prefer them made this way rather than using “spongy” cakes from the stores, as those spongy ones can get “soggy”.

These slightly sweetened shortcakes are biscuit-like, and can hold their own with the strawberries and whipped cream. HOORAY!

Here’s how to make simple strawberry shortcake in about half an hour. It’s really easy, and I think you will love this yummy dessert!

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

Prepare The Strawberries

Rinse the strawberries well, then remove the stem and core. Cut the strawberries into thin slices (top to bottom), and place them into a medium-sized bowl.

Add a tiny bit of water and granulated sugar, and stir gently, to combine, until the sugar dissolves.

Let the strawberries chill in the refrigerator for 30 minutes. Do this to save time… they can chill at the same time you’re preparing and baking the shortcakes.

This process is called “macerating” the strawberries, which sweetens the strawberries slightly and allows some of the juices to be extracted.

Make The Shortcakes

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add chunks of VERY COLD butter to the bowl, and cut the butter in, using a pastry blender or two forks.

Cut the cold butter into the flour mixture until it becomes approximately the size of peas. Set the bowl aside.

In a separate bowl, beat sour cream, milk, an egg and vanilla extract until fully combined, and smooth.

Once combined, pour this mixture into the bowl with the flour mixture, and stir until all the ingredients have been incorporated.

Stir only until the ingredients are well combined. Yes… this will be a very thick, sticky dough!

Onto The Baking Sheet They Go

Place a sheet of parchment paper on a baking sheet. Spoon generous ¼ cup portions of the dough onto the parchment paper, dividing the dough evenly into 4 portions. *The 4 shortcakes will turn out about the size of a large biscuit once baked.

Resist the urge to flatten the dough, but keep it in a nice, round mound. Leave a couple inches of space between each shortcake, as they will spread slightly while baking. Sprinkle the top of each shortcake lightly with sugar, if desired.

Ready, Set, Bake!

Bake on the middle rack of a preheated 400°F. oven for between 14-16 minutes. When done, the shortcakes should be golden brown on top, and a toothpick inserted into the top/middle should come out clean.

Transfer the shortcakes to a wire rack to cool completely, before slicing and assembling the simple strawberry shortcake.

Make The Whipped Cream Before Serving

When the shortcakes have cooled to room temperature (and you’re ready to serve), make the whipped cream. It will only take 2-3 minutes.

TIP: I recommend putting the BOWL and BEATERS in the freezer BEFORE starting this shortcake recipe. The really cold bowl and beaters will help the cream to whip faster!

NOTE: I use homemade whipped cream, but you can use aerosol whipped cream, if that is more convenient for you.

Use an electric mixer (set on Medium-High) to beat cold, heavy whipping cream, powdered sugar, and vanilla until stiff peaks appear. Stiff peaks will hold their shape well if you lift the cream with the back of a spoon.

Serve The Simple Strawberry Shortcake

To serve, slice each shortcake in half horizontally and place on plate. Spoon the chilled strawberry slices on top of the bottom half of the shortcake, dividing evenly between all 4 shortcakes (about half a cup per shortcake).

Garnish And Serve Simple Strawberry Shortcake

Spoon, spray or pipe (using a pastry bag) the whipped cream on top of the strawberries, to cover. Be generous with that whipped cream… yum!

Place the top piece of the shortcake on top of the whipped cream, cut side down. Lightly dust the shortcake with sifted powdered sugar, then garnish with a fresh mint leaf, if desired.

If you end up with any remaining strawberries left over, place them on the plate with the shortcake. Serve the simple strawberry shortcake immediately, and dig in!

I hope you enjoy this classic strawberry dessert as much as we do! You really can’t go wrong with this delicious simple strawberry shortcake!

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

Looking For More DESSERT RECIPES With FRUIT?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a good variety of fruit dessert recipes for you to enjoy, including:

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Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Strawberry Shortcake

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Category: Dessert

Cuisine: All Cuisines

Keyword: simple strawberry shortcake

Servings: 4

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Strawberries:

2 cups sliced strawberries stem removed, cored, thinly sliced
1 teaspoon water
1 Tablespoon granulated sugar

For Shortcakes:

¾ cup all purpose flour
2 Tablespoons granulated sugar
½ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon baking soda
3 Tablespoons COLD butter cut in small chunks
2 Tablespoons sour cream
2 Tablespoons milk
1 large egg
¼ teaspoon vanilla extract

For whipping cream and optional garnish:

1 cup heavy whipping cream
2 Tablespoons powdered sugar
½ teaspoon vanilla extract
sifted powdered sugar (OPTIONAL GARNISH)
fresh mint leaf (OPTIONAL GARNISH)

Instructions

TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.
Rinse strawberries; remove stem/core. Cut strawberries in thin slices (2 cups total); put in medium bowl. Add water and sugar; stir gently until sugar dissolves. Refrigerate strawberries 30 minutes.

Make Shortcakes:

Preheat oven to 400℉. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add chunks of COLD butter. Cut the butter in, using a pastry blender or two forks, until it becomes the size of peas. Set bowl aside.
In separate bowl, beat sour cream, milk, egg and vanilla until smooth. Add to bowl with flour mixture. Stir until well combined into a thick, sticky dough!
Line baking sheet with parchment paper. Spoon generous ¼ cup portions of dough onto paper, dividing evenly into 4 round mounds. Leave 2" between each shortcake. Sprinkle top of each shortcake lightly with additional sugar, if desired.
Bake at 400°F. for 14-16 minutes. When done, shortcakes should be golden brown on top; toothpick inserted into top should come out clean. Transfer to wire rack; cool completely before serving.

Assembling/Serving:

Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.
To serve, slice each shortcake in half horizontally; place bottom half on plate. Spoon chilled strawberries onto shortcakes (½ cup each). Spoon, spray or pipe (using pastry bag) whipped cream on top of strawberries, to cover. Add top piece of shortcake, cut side down. Lightly dust with sifted powdered sugar and garnish with mint leaf, if desired. Serve, and enjoy!

Nutrition Facts

Simple Strawberry Shortcake

Amount Per Serving (1 strawberry shortcake)

Calories 468 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 20g125%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 139mg46%

Sodium 218mg9%

Potassium 288mg8%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 1248IU25%

Vitamin C 43mg52%

Calcium 104mg10%

Iron 2mg11%

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

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01
Jul
2023

Strawberry Almond Romanoff Sundae

categories: Desserts, Ice Cream/Frozen Treats

6 Shares

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A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!

You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.

Why Is It Called A ROMANOFF Sundae?

STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English).

STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).

Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.

Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.

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

Prepare The Fresh Strawberries

Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.

You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.

NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.

Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.

Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.

Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!

Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.

Macerate The Strawberries

Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.

This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.

This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.

Prepare The Cream Sauce

Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.

Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form.

TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.

Make The Strawberry Almond Romanoff Sundae

So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!

For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.

Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!

The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy scoop of vanilla ice cream under it all! YUM.

A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.

I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like we do.

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

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 a large variety of amazing dessert recipes to choose from, 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.
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Almond Romanoff Sundae

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

3 hrs

Total Time

3 hrs 10 mins

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

Category: Dessert

Cuisine: American

Keyword: strawberry almond Romanoff sundae

Servings: 4

Calories Per Serving: 602 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups fresh strawberries de-stemmed, cored, halved
½ cup almond liqueur (Amaretto)
½ cup granulated sugar
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon almond extract
2 cups vanilla ice cream (½ cup per serving)
2 teaspoons toasted almond slices (optional garnish)

US Customary - Metric

Instructions

Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.
Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.
Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.
For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!

Recipe Notes

To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.

Nutrition Facts

Strawberry Almond Romanoff Sundae

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

Calories 602 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 18g113%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 96mg32%

Sodium 73mg3%

Potassium 434mg12%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 61g68%

Protein 5g10%

Vitamin A 1170IU23%

Vitamin C 85mg103%

Calcium 153mg15%

Iron 1mg6%

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

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