The Grateful Girl Cooks!

10
Jul
2014

Apple Pie Stuffed Won Tons

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I love apple pie…I mean, really…who doesn’t? If you love apple pie, then I’m confident you will LOVE these Apple Pie Stuffed WonTons! All the yumminess of apple pie, in a bite-sized crispy treat!

Late last summer I went apple-picking for the very first time. I had apples coming out my ears after doing so, but was ecstatic to fill my freezer with apples, to make dehydrated apple chips (yum), bake pies for friends, and experiment a little with some recipe ideas. These apple pie stuffed won tons were another fun experiment!

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

This recipe is one of the ideas I had, using some of the amazing apples I picked, (which were Gravenstein apples, by the way). I’d never even heard of or tried Gravenstein apples before, but… I’m not kidding, they were the best baking apples ever! (similar to a Granny Smith).

I can hardly wait to go again this year and pick a bunch more! Counting the days until the farm opens for apple-picking!

See? Here I am with the apples I just picked at a local U-Pick Orchard. I’ve got BIG plans for these Gravenstein apples!

I’ve used them to make a Dutch Crumb Apple Pie, an Apple Shortbread Tart, Apple Butter, Apple Crumb Muffins, Mom’s Apple Cake, and Mini Apple Crisps, to name a few.

Are Apple Pie Stuffed Won Tons Difficult To Make?

The recipe is fairly straight forward and simple. Won tons are lightly “stuffed” with a fresh apple pie type-mixture, then fried quickly in hot oil, dusted with powdered sugar and garnished.

Here they are, hot out of the skillet, and lightly dusted with powdered sugar. Now the apple pie stuffed won tons are about to get “prettied up”!

Garnish The Apple Pie Stuffed Won Tons To Serve

Anyway… this is a really delicious and easy recipe (it sounds harder than it really is). The dessert also look very appealing when you “pretty the apple pie stuffed won tons up”.

You can do this with some caramel sauce and a scoop of vanilla ice cream, and a fresh sprig of mint! YUM… they are soooo good!

*FYI – Here’s an important tip, just so ya know… they are best if you serve them warm, right after cooking. If you try to save them for another day, they lose a lot of their crispiness. If you like apple desserts, be sure to check out my recipes for Dutch Crumb Apple Pie, Apple Cobbler, and Apple Shortbread Tart…YUM!

Your family or dinner guests will love this dessert. It is simple in nature, but looks fabulous on the plate! I’m confident you will enjoy this sweet treat. Hope you will give it a try!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Apple Pie Stuffed Won Tons

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Won tons stuffed with apple pie filling, fried until crispy, then served with ice cream and caramel sauce is a fantastic family dessert!

Category: Dessert

Cuisine: American

Keyword: apple pie stuffed won tons

Servings: 12 won tons

Calories Per Serving: 46 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For WonTons:

3 green apples (Gravenstein, Granny Smith), peeled and finely chopped
2 Tablespoons water
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1 teaspoon butter
12 WonTon wrappers (found in most grocery stores)
2 cups Vegetable oil (enough to cover bottom of non-stick skillet with 1 inch of oil - about 2 cups)

For Garnish:

2 Tablespoons powdered sugar (sifted, for garnish)
Caramel Sauce (optional, but great served with the wontons)
Vanilla ice cream (optional, but great served on the side)
Mint sprigs (optional, but makes finished dessert look "pretty")

US Customary - Metric

Instructions

To Make Filling: Put the chopped apples, water, cinnamon, sugar and butter in a medium saucepan. Cook on medium heat, stirring occasionally, until the apples have become soft, and the mixture is thick and bubbly. (this usually takes about 5-6 minutes). Remove from heat and let mixture cool.
To assemble and cook WonTons: Remove a WonTon from wrapper carefully. Place on flat work surface, with corner point facing you (diamond shaped). Place approx. one Tablespoon of apple mixture into the center of the WonTon. Be sure to keep the edges of the WonTon wrapper free of apple filling, so the edges will seal.
Using a pastry brush (or your fingers), lightly brush the edges of the WonTon with water (the water helps the edges to adhere to each other), pull half of the WonTon over the apple pie filling, and lightly crimp edges together (with the tines of a fork) to seal. Important! Make sure the edges are sealed... or the filling will spill out when you cook them!
Heat oil to 375 degrees in a non-stick or electric skillet. When oil has reached temperature, carefully (HOT OIL!) place 3 or 4 WonTons at a time into the skillet. Fry for about a minute, or until the WonTon is golden brown, the carefully flip to the other side and cook until golden brown. When done, remove them to paper towels. Repeat process with remaining WonTons.
Sift powdered sugar lightly over tops of warm WonTons.
To serve finished WonTons: Drizzle caramel sauce onto individual serving plates. Place 3 WonTons on top of the caramel sauce. Garnish with a sprig of mint, and a scoop of vanilla ice cream. Enjoy!

Recipe Notes

Calories do not include the oil that is used to fry won tons.

Nutrition Facts

Apple Pie Stuffed Won Tons

Amount Per Serving (1 won ton)

Calories 46

% Daily Value*

Cholesterol 1mg0%

Sodium 46mg2%

Potassium 6mg0%

Carbohydrates 9g3%

Sugar 5g6%

Vitamin A 10IU0%

Calcium 4mg0%

Iron 0.3mg2%

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

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09
Jul
2014

Apricot Mini Hand Pies

categories: Desserts, Pies/Tarts

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Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!
One of the most vivid memories I have of my maternal grandmother is seeing her standing by the stove, cooking fried fruit pies for our family (apple, apricot, peach, etc.) Yum! I especially enjoy these little Apricot Mini Hand Pies when I want just a little taste of something yummy.

My grandma was from east Texas, so I just assumed little fried pies were a very “Southern” thing that all Southern grandmas cooked. Well, it’s not just a Southern thing, but this recipe for Apricot Mini Hand Pies takes me right back to those happy, carefree childhood days long ago. My Grandma passed away many years ago at age 99, but sweet memories of her live on!

I decided to make some little apricot hand pies one day, for no good reason, except they sounded good, I had all the ingredients, and I was thinking of my Grandma.

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

Another Name For Mini Hand Pies

I love little fried pies. They are sometimes called “Empanadas”, which are typically a Spanish or Latin pastry turnover, filled with a variety of ingredients and baked or fried. They are usually filled with savory ingredients like meats and onions, but there are also many varieties of fruit-filled empanadas.

THIS is one of THOSE fruit-filled empanada (or fried pie) recipes, utilizing dried apricots that are available at most grocery stores. If you enjoy little fruit-filled pastries like this, you will also love my recipe for blackberry air fryer handpies, or apple pie stuffed won tons!

Making Apricot Mini Hand Pies Is Very Easy!

The apricot filling only has 5 ingredients. For the pastry, you can either make your own favorite pie crust recipe (this is what I do), or start with pre-made pie crust dough purchased at your local grocery store. Whatever works best for you.

The pie crust is rolled out thin, then cut into small circles (about 3 inches wide – you can use a biscuit cutter or a drinking glass to cut the dough out).

A very small amount of the prepared filling is placed in the middle of the dough circle, then the edges are sealed, crimped, and the little filled fruit pies are fried in hot oil until golden brown. That’s it!

How Many Apricot Mini Hand Pies Will This Recipe Make?

I can usually get about 10-12 of these mini-fried pies made out of two pie crusts. You can use your favorite pie crust recipe (seems like everyone has their favorite) or you can use the one I use for all my pies (see link below).

Hope you will give these apricot mini hand pies a try. They’re yummy little treats…bite-sized, and perfect for munching! Don’t have a clue where the recipe came from for the apricot filling (maybe my Grandma?). I’ve had it for years and years, written on a 3×5 index card. The pie crust recipe is from my Mom (DIY-Mom’s Pie Crust).

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0 from 0 votes

Apricot Mini Hand-Pies

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!

Category: Dessert

Cuisine: American

Keyword: apricot mini hand pies

Servings: 10 servings

Calories Per Serving: 256 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces dried apricots
1/8 cup cornstarch
3/4 cup granulated sugar
1/8 teaspoon salt
1 Tablespoon butter
2 Pie Crust Dough (for 2 crusts)
Vegetable oil for frying (enough to cover the bottom of skillet 1" deep)

US Customary - Metric

Instructions

In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.
Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened. Add additional water, if needed, to thin mixture out a bit.
Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.
Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!
Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!
Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

Nutrition Facts

Apricot Mini Hand-Pies

Amount Per Serving (1 serving)

Calories 256 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 3mg1%

Sodium 179mg8%

Potassium 164mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 445IU9%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 1.2mg7%

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

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08
Jul
2014

“Not Outta the Box” Macaroni And Cheese

categories: Casseroles, Main Dishes, Meatless Meals, Pasta

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“Not Outta The Box” Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping.

Comfort food and macaroni and cheese go together like bad singing and Christmas caroling. Always good, no matter what! By the way, I nominate this for the worst intro ever for “Not Outta The Box” Macaroni And Cheese”. You’re welcome…*cough, cough.

So, here’s the back story. I grew up in your typical, average, All-American household. We didn’t have a lot of money, but we were well-fed. Our Mom often fed us macaroni and cheese out of a lovely blue and gold box (go ahead – insert nationally known name brand here!), and we loved it!

Yes… we loved it…and I have to admit that my hubby and I occasionally STILL eat it when we want something quick cheesy. Truth. We can’t help ourselves, because it’s in our family genes, I guess. The recipe I am sharing is for a BAKED version of this creamy and very cheesy pasta dish.

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

Sometimes I crave a homemade version of those cheesy macaroni noodles and don’t want to use a box mix, filled with orange cheese-like substances. I wanna go full out and make it FRESH! I found this easy and very tasty recipe on Pinterest (my “go to”) for quick recipe searches. We tried it, and loved it. End of story. Oh yeah…they all lived happily ever after, their little tummies filled with homemade “not outta the box” macaroni and cheese.

Bake And Serve “Not Outta The Box” Macaroni And Cheese

Now wasn’t that a nice little story? Well, here’s the nice little recipe. My photos of this dish are not some of my best, but don’t let that mess with your head. This is a great recipe for “not Outta The box” Macaroni And Cheese. Hope you enjoy it!

Hope you enjoy this recipe. It really is good (despite my horrible photos).Thank you for stopping by, and have a great day.

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great pasta recipes for you to enjoy, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.iheartnaptime.net/homemade-macaroni-and-cheese/

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0 from 0 votes

"Not Outta the Box" Macaroni And Cheese

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

"Not Outta The Box" Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping.

Category: Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 servings

Calories Per Serving: 873 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 lb. elbow macaroni noodles
1/4 cup (1/2 cube) butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup whipping cream (I used heavy)
1 Tablespoon yellow table mustard
3 cups sharp cheddar cheese , grated
1 cup medium cheddar cheese , grated
1/2 teaspoon salt
1/2 teaspoon creole seasoning (or you may substitute seasoning salt)
1/4 teaspoon ground black pepper
1 cup additional grated cheddar cheese (to top dish with prior to baking)
1/2 cup seasoned bread crumbs (for topping - optional)

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Cook the elbow macaroni noodles according to package directions. Remove and drain once macaroni is cooked.
In a separate large saucepan, melt the butter on low heat. When melted, whisk in the flour. Cook these two ingredients together for 3-4 minutes. Stir constantly while these are cooking.
Add the salt, pepper and creole seasoning (or seasoning salt) to the flour mixture.
Add the milk, whipping cream and mustard. Whisk these ingredients until they are well combined.
Add the sharp and medium grated cheddar cheese. Stir these as they melt. Stir until the mixture is smooth.
Add the drained macaroni to the cheese mixture; stir it to combine.
Spray a 9x9 baking dish with non-stick spray. Pour the macaroni and cheese mixture into this dish. Add the additional cheese on top, followed by the bread crumbs.
Bake at 350 degrees for 20 minutes, or until cheese is bubbly and the dish is beginning to turn golden brown on top. Serve and enjoy.

Nutrition Facts

"Not Outta the Box" Macaroni And Cheese

Amount Per Serving (1 g)

Calories 873 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 31g194%

Cholesterol 152mg51%

Sodium 1083mg47%

Potassium 210mg6%

Carbohydrates 70g23%

Fiber 2g8%

Sugar 4g4%

Protein 34g68%

Vitamin A 1660IU33%

Vitamin C 0.2mg0%

Calcium 781mg78%

Iron 2.4mg13%

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

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07
Jul
2014

Watermelon, Lime & Mint Agua Fresca

categories: Beverages

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Watermelon, Lime and Mint Agua Fresca is an all natural, flavor-filled, family friendly beverage sure to refresh those you love on a hot summer day!

Temps are in the 90’s in the Pacific Northwest this week…so here’s a fantastic, delicious and healthy beverage to guzzle on a hot, summer day… Watermelon, Lime & Mint Agua Fresca!

This refreshing, fruity, delicious drink is perfect on a hot day! It only takes 4 ingredients (including water) to make an entire pitcher full! Yum. This refreshing drink is colorful and all natural, too!

Lucky for me, we had a huge watermelon in the refrigerator begging to be eaten, a lime laying on the counter, and I grow fresh mint in our garden. How could I NOT make this on a blazing hot day?

The watermelon agua fresca recipe is super easy…and I’m telling you, it’s wonderful! I found the recipe on Pinterest, and am sure I will be making it many times this summer!

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

How To Make Watermelon Agua Fresca

First you blend up the watermelon, a small bit of water, and lime juice, then you “muddle” (smash) some fresh peppermint into the watermelon juice. This releases the flavor of the mint.

The next thing you will need to do is strain out the peppermint leaves (optional- I did), and serve the drink over crushed ice! That’s it! Easy peasy and yummy! Here’s some pics and the detailed “how-to’s”:

Puree The Watermelon

Blend up the watermelon chunks with lime juice and water. You can do this step using a food processor or a blender.

Strain the watermelon juice once blended to remove any wayward seeds that are hiding away in the puree.

Muddle The Mint Leaves For Flavor

Add fresh mint leaves to a small portion of the watermelon juice in a small container. I use a measuring cup for this.

I don’t think you will even break into a hard sweat doing this step… just sayin’.

Muddle or smash the leaves into the juice. I improvised and used the end of a wooden spoon to grind the leaves into the bottom of the cup.

The more you “smash” the leaves up, the more mint flavor will be released into the watermelon juice. That’s a GOOD thing!

Time For Some Watermelon Agua Fresca!

Strain out the peppermint leaves from the juice (if desired). I have found I enjoy the watermelon agua fresca more if I strain out the crushed peppermint leaves.

All that said, to strain out the leaves or leave them in is ultimately YOUR CHOICE.

Pour the watermelon agua fresca over a cup filled with crushed ice. Garnish each drink with a tiny sprig of fresh peppermint leaves to make it look colorful and cute!

Now all you have to do is sit back, take a sip of this delicious watermelon agua fresca, and enjoy!

Hope you enjoy this cold, delicious and refreshing drink on a HOT day! It really is delicious and very refreshing!

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

Looking For More COLD BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other cold beverage recipes for you to enjoy, including:

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Recipe Source: Jennifer Chong at: http://blog.jchongstudio.com/2014/05/watermelon-lime-mint-agua-fresca.html

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0 from 0 votes

Watermelon, Lime and Mint Agua Fresca

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Watermelon, Lime and Mint Agua Fresca is an all natural, flavor-filled, family friendly beverage sure to refresh those you love on a hot summer day!

Category: Beverage

Cuisine: American

Keyword: watermelon agua fresca

Servings: 5 servings

Calories Per Serving: 56 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 cups watermelon , cut into chunks
1/2 cup water
1/2 cup fresh mint leaves
juice from 2 limes

US Customary - Metric

Instructions

Place the watermelon chunks, water and lime juice in a blender. Blend until the mixture is smooth. Strain the watermelon puree into a pitcher. (straining helps to remove any wayward seeds).
Remove about 1/2 cup of the watermelon puree and place it in a measuring cup. Add the mint leaves.
With a wooden spoon "muddle" the juice and the mint leaves together to release flavor. Basically just smash the leaves (or grind them into the bottom of the cup) over and over. Strain the leaves out of the puree when done (optional - I did), and pour the puree back into the pitcher.
Mix the juice well to combine, and serve over crushed ice. Garnish with a mint leaf, if desired.
Enjoy!

Nutrition Facts

Watermelon, Lime and Mint Agua Fresca

Amount Per Serving (1 serving)

Calories 56

% Daily Value*

Sodium 4mg0%

Potassium 223mg6%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 1070IU21%

Vitamin C 21.5mg26%

Calcium 30mg3%

Iron 0.8mg4%

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

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04
Jul
2014

Raspberry Chocolate Meringues

categories: Chocolate, Cookies, Desserts

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Raspberry Chocolate Meringues are light, airy, crunchy and delicious “cookies”, with the bottom of each meringue dipped in chocolate!

Happy Fourth of July! Here’s a great recipe I found from my good friend Betty Crocker! (You’ve heard of her, right?) I adapted “her” recipe just a bit to include chocolate.

YUM! Who doesn’t like the flavor combination of chocolate and raspberry? I know this is one of my favorite flavor combos (next to my all-time favorite of orange and chocolate…but that’s another post!). If you enjoy orange and chocolate flavor combos, be sure to check out my other meringue recipe called Orange Meringue Kisses!

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

Is It Difficult To Make Raspberry Chocolate Meringues?

No. If you have never made meringues before, don’t sweat it…they are very easy to prepare. The only time these really take to prepare is the 15-20 minute prep time and a 2 hour baking time on low heat. Make these raspberry chocolate meringues, throw ’em in the oven, then kick back and watch a good movie or read a great book while they are slowly cooking! Easy!

What Exactly Is A “Meringue”?

According to the dictionary, a meringue is “an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies. Individual meringues are often filled with fruit or whipped cream.” So there ya have it. That’s what a meringue is.

When you bake them, they become glorious little crunchy puffs of goodness, and it feels like you are biting into air! Except in this case, the “air” tastes like raspberries and chocolate! Are you following all of this? I hope so.

Hope you enjoy these yummy Raspberry Chocolate Meringues! They are really good! Have a great day, and be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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

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Recipe Adapted From: http://www.bettycrocker.com/recipes/raspberry-meringues/1bcfabf2-fefe-4441-9704-faf540115dcd

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0 from 0 votes

Raspberry Chocolate Meringues

Prep Time

20 mins

Cook Time

2 hrs

Total Time

2 hrs 20 mins

Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Category: Cookies

Cuisine: American

Keyword: raspberry chocolate meringues

Servings: 36 meringues

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For meringues:

3 egg whites (at room temp!)
1/4 teaspoon cream of tartar
dash of salt
3/4 cup granulated sugar
1/4 cup seedless raspberry jam
5-6 drops red food color

For chocolate glaze:

6 ounces semi-sweet chocolate chips
1 Tablespoon vegetable shortening

US Customary - Metric

Instructions

Preheat oven to 225°F. Line baking sheets with parchment paper.
Place the egg whites, cream of tartar and salt in a medium bowl or the base of a stand mixer. Beat these 3 ingredients until soft peaks form. This will only take a couple minutes. Slowly add the granulated sugar to the egg white mixture. Continue beating until very stiff peaks form. This will take about 10 minutes. Add the raspberry jam and food color; continue to beat for 1 minute on high speed. Fill a pastry bag (use a decorative star tip) with the meringue mixture OR simply spoon 1-inch mounds onto the parchment paper-lined baking sheets.
Bake meringues at 225°F. for 2 hours or until crisp and dry (might take just a bit longer depending on your oven). Remove meringues from heat. Cool cookies completely before removing from the parchment paper.
Melt chocolate chips and shortening in microwave in 30 second intervals. Cook for 30 seconds; stir. If not melted, repeat. Do not burn the chocolate!
Carefully dip the bottoms of each meringue into the chocolate, then place on waxed paper to harden (chocolate side down-it's okay). If desired, drizzle a little chocolate over the tops of each meringue, as well. Let chocolate harden completely, then store in a completely covered container. If left out exposed to air, the meringues will become "tacky" and will lose some of their crunch, so this is very important!

Nutrition Facts

Raspberry Chocolate Meringues

Amount Per Serving (1 meringue)

Calories 54 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 6mg0%

Potassium 36mg1%

Carbohydrates 8g3%

Sugar 7g8%

Vitamin C 0.2mg0%

Calcium 3mg0%

Iron 0.3mg2%

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

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01
Jul
2014

Coffee Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Coffee Ice Cream…yum. It sure sounds good right now! I am sitting here in my Pacific Northwest home, writing this simple homemade ice cream recipe on a day where it will be hitting 95 degrees! A bit of a heat wave today for us Oregonians. Whew…it’s hot out there!

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

When it’s this hot outside we LOVE making homemade ice cream! My husband and I love the flavor of this simple and delicious, creamy, and COLD coffee ice cream. I’ve made this recipe too many times to count, for our family and friends. Call me crazy, but I’ve even been known to package up pints of homemade ice cream as surprise gifts for friends!

So Many Ways To Enjoy Coffee Ice Cream!

I’ve added in various ingredients at times (as the mood hits). Some favorite things we enjoy adding are chocolate chips, chocolate fudge, etc. I’ve even served this coffee ice cream on top of brownies, or molten lava cakes (see photo below). This yummy ice cream is always a big hit, whichever way I serve it. We all scream for ice cream, right?

Enjoy this basic coffee ice cream recipe, but make it YOUR OWN! Add whatever goodies you think would make this even better than it already is!

Nothing beats a cup, bowl, or cone with some great homemade coffee ice cream in it (and maybe a bit of hot fudge), on a hot, summer day. I hope you enjoy this recipe, made in your very own ice cream maker.

The Ice Cream Maker I Use

I love the convenience of my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Machine. NO- I am NOT compensated by the manufacturer for saying that…I just LOVE my ice cream maker!. There is no need for ice or rock salt. This machine just plugs into an electrical outlet, and goes to town making great ice cream ready to eat in about 20 minutes!

I can’t even begin to count how many times I’ve made this coffee ice cream over the years! Sure do hope you will give this delicious ice cream a try… I’m sure you will enjoy it!

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, which is located at the top of the page. I have quite a few of them you’ll really 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!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Coffee Ice Cream

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

25 mins

Total Time

30 mins

Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Category: Dessert

Cuisine: American

Keyword: coffee ice cream

Servings: 12 1/2 cup servings

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup whole milk , well chilled
3/4 cup granulated sugar
3 Tablespoons instant coffee crystals (or espresso powder)
2 cups heavy whipping cream , well chilled
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the milk, granulated sugar and instant coffee crystals (or espresso powder) into a medium sized mixing bowl.
Using a hand mixer (on low speed) or a wire whisk, mix these three ingredients until the sugar and coffee crystals are dissolved. This will take about 1-2 minutes.
STIR in the heavy whipping cream and the vanilla extract.
Once all ingredients have been combined, pour the ice cream mixture into the canister of your ice cream machine, and freeze according to manufacturer's instructions.

Nutrition Facts

Coffee Ice Cream

Amount Per Serving (0.5 cup)

Calories 203 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 56mg19%

Sodium 24mg1%

Potassium 100mg3%

Carbohydrates 15g5%

Sugar 13g14%

Protein 1g2%

Vitamin A 615IU12%

Vitamin C 0.2mg0%

Calcium 51mg5%

Iron 0.1mg1%

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

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30
Jun
2014

Cinnamon Raisin Bread

categories: Breads

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Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!

Does anyone out there love the smell of a fresh baked loaf of bread? I know I sure do. Well, how about a recipe for Cinnamon Raisin Bread… that extra burst of cinnamon flavor and chewy raisins, makes this a homemade bread loaf I’m pretty sure you will love!

I really enjoy baking bread, using a handy dandy bread machine that I received as a gift several years ago. It’s a real time saver for me to be able to dump the ingredients into the machine, turn it on, and walk away. I can come back a few hours later to a wonderful hot loaf of bread. Best part? The smell of that cinnamon raisin bread baking… don’t even get me started.

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

Do I Have To Have A Bread Machine To Make This Cinnamon Raisin Bread?

NOPE! The good news here is that you DON’T have to own a bread machine to make this delicious loaf of cinnamon raisin bread. Aren’t you glad? You can make it all by hand (with a little help from a dough hook on a stand mixer or your own brute strength!)

This simple recipe transforms into a delicious soft cinnamon-raisin filled bread that is wonderful toasted or even used to make French Toast (my preferred way – oh yes…so good!).

Yes, it’s so easy, even our family monster “BIFF” can make it!

As you can see from this picture (below), our family monster, named BIFF, helped me make this loaf of cinnamon raisin bread. BIFF (in all his hideousness), makes random practical joke appearances throughout the year in our home. My dislike for Biff knows no limits… he creeps me out!

My practical joker husband once stuck scary BIFF into a huge Christmas wreath hanging over our fireplace in the living room. I hosted an entire cookie exchange party for 20 women in our home one evening BEFORE ever noticing it was hanging there, right by our Christmas tree… ugh!

At least this time BIFF didn’t surprise me in the refrigerator, our bed, my office chair or in our pantry, as he has previously! I have my sneaky, evil husband to thank for the heart attack it almost gave me, finding him there! Most people would hate this as much as me, right? Sigh.

Biff, our scary family FIEND, holding a loaf of cinnamon raisin bread. — Biff, our family FIEND, has been busy baking bread!

Soooo… BIFF and I hope you will enjoy this delicious recipe for Cinnamon Raisin Bread…it’s a keeper! Try making French toast with this bread. Thanks for stopping by today, and I hope you come back soon for more family-friendly recipes. Have a GREAT day.

Looking For More BAKED BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite baked bread recipes 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

Recipe Adapted From: http://www.momontimeout.com/2013/02/simply-divine-cinnamon-swirl-bread/

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Cinnamon Raisin Bread

Prep Time

3 hrs 30 mins

Cook Time

30 mins

Total Time

4 hrs

Delicious Cinnamon Raisin Bread can be made by hand, or in a bread machine. A delicious loaf that tastes wonderful toasted or used for French toast!

Category: Bread

Cuisine: American

Keyword: cinnamon raisin bread

Servings: 10 slices (1 large loaf)

Calories Per Serving: 110 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3/4 cup warm water
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup milk , warmed slightly
3 1/2 Tablespoons butter , melted
1 egg (at room temperature!)
4 - 4 1/2 cups all-purpose flour
1 3/4 teaspoons cinnamon
1 teaspoon salt
1/4 cup granulated sugar
3/4 cup raisins
non-stick baking spray

US Customary - Metric

Instructions

In a small bowl, place the warm (not hot) water. Sprinkle the yeast over the top of the water. Let this stand for about 5 minutes. Bubbles should appear in the water (this lets you know the yeast is active)
In a medium sized bowl, beat the milk, sugar, butter and room temp egg together.
Add the yeast mixture to this.
In a separate medium sized mixing bowl, place the flour, salt and cinnamon. Whisk to combine. Add 2 cups of flour mixture to the yeast and milk mixture. Beat until the batter is smooth.
Add the remaining flour, mixture (a little at a time).
Switch to a dough hook on a stand mixer and beat for an additional 5 minutes OR continue kneading the dough by hand for 5 minutes.
Shape the dough into a smooth ball and place it in a large bowl that has been sprayed lightly with non-stick spray. Cover with a tea towel and let the dough rise for 1 1/2 hours or until doubled in size.
Once doubled in size, punch down dough; ADD RAISINS, then knead it several times on a lightly floured work surface to fully combine raisins into the dough.
Roll the dough out into a 9x15 inch rectangle. Starting with the narrow end, roll up the dough tightly. Pinch the edges together, to seal.
Tuck the ends of the loaf under slightly, and carefully place the loaf into a 9x5 inch loaf pan that has been lightly sprayed with non-stick spray.
Cover the dough with a tea towel, set in a warm place and let dough rise for an hour.
Preheat oven to 350 degrees. Bake the bread for 30 minutes, or until the loaf is golden brown.
Remove bread pan to a wire rack to cool. Let cool slightly before removing bread from pan. Enjoy!

Nutrition Facts

Cinnamon Raisin Bread

Amount Per Serving (1 slice)

Calories 110 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 28mg9%

Sodium 283mg12%

Potassium 137mg4%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 165IU3%

Vitamin C 0.6mg1%

Calcium 24mg2%

Iron 0.5mg3%

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

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25
Jun
2014

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

categories: Italian, Main Dishes, Meatless Meals, Pasta

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

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

Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD!

Hope you enjoy this meal! I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring pasta, 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 Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree

Cuisine: Italian

Keyword: farfalle pasta

Servings: 4

Calories Per Serving: 471 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/8 cup olive oil
4 garlic cloves , minced (or thinly sliced)
8 oil packed sun-dried tomato halves , sliced
1/8 cup dry white wine
1 Tablespoon salt (for pasta water)
3/4 lb. Farfalle (bow-tie) pasta
3 cups baby arugula , trimmed
8 quarts water (to cook pasta)
1/2 teaspoon red chili flakes
1/3 cup bread crumbs
1/3 cup Parmesan cheese (green shaker can variety)
Additional salt and pepper , to taste

US Customary - Metric

Instructions

Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
Add Parmesan cheese and breadcrumbs to top of pasta.
Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!

Nutrition Facts

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

Amount Per Serving (1 g)

Calories 471 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 2068mg90%

Potassium 368mg11%

Carbohydrates 73g24%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

Vitamin A 570IU11%

Vitamin C 9.3mg11%

Calcium 222mg22%

Iron 2mg11%

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

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22
Jun
2014

Boysenberry Shortbread Tart

categories: Desserts, Pies/Tarts

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Boysenberry Shortbread Tart features fresh berries, and buttery streusel topping on a shortbread crust! This yummy dessert will be a family favorite!

I love boysenberries. I love shortbread. Combine them and you will have this amazing Boysenberry Shortbread Tart, with fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite! !

I’ve been making an Apple Shortbread Tart for many years now. One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!

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

My Love for Boysenberries Began Early In Life

I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. You can click on the link for boysenberry to see a brief history of how this berry came to exist. It was their signature dessert!

My Great Aunt Juanita also grew boysenberries in her backyard! As a kid, when we would visit in the summer, she would let us pick a few, and she would always make a big boysenberry cobbler for dessert. Oh man…what memories – and to this day, boysenberries are still my absolute favorite berry!

I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!

Making the Shortbread Crust Is EASY!

The shortbread crust is made by blending butter, flour, sugar, and salt until the mixture is crumbly (about the size of peas). This can be done using a food processor OR by using a hand held pastry blender.

Once reduced to about the size of peas, two egg yolks are added to the shortbread crust ingredients and mixed in. I typically use a food processor to do the blending, because it only takes a few pulses to get the job done!

Once processed, the shortbread crust mixture is packed down onto the bottom and sides of a tart pan (the kind with removable bottom).

Fill the Crust And Bake

To create the filling, I used a boysenberry pie filling recipe I’ve used for years from a Pillsbury cookbook. It’s really simple to make. The filling is poured into the shortbread crust, and topped with streusel before baking.

So there ya have it… my little boysenberry shortbread tart EXPERIMENT. Make it, bake it, let it cool. Then all that’s left is to cut a slice, take a bite (well, several bites!), and be delighted to discover just how amazing tasting this dessert is! Oh my goodness! It is so delicious!

Who Wants A Bite Of Boysenberry Shortbread Tart?

The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which helps to get this tart out of the pan and onto a pretty serving platter.

I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. You might also want to try different variations on this recipe, such as Apple Shortbread Tart or Peach Shortbread Tart. Both of these fruit versions taste totally amazing, too! Enjoy, and have a great day!

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

Shortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company

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0 from 0 votes

Boysenberry Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Category: Dessert

Cuisine: American

Keyword: boysenberry shortbread tart

Servings: 8 slices

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the crust:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup butter
2 egg yolks

For the filling:

4 cups boysenberries
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Make the shortbread crust: Blend all crust ingredients(except egg yolks) until the butter is reduced to the size peas. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.
Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.
Sprinkle the reserved 1/4 of the crust mixture over the top of the berries. Cover the entire top of the tart.
Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream. ENJOY!

Nutrition Facts

Boysenberry Shortbread Tart

Amount Per Serving (1 slice)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 94mg31%

Sodium 228mg10%

Potassium 140mg4%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 42g47%

Protein 5g10%

Vitamin A 640IU13%

Vitamin C 2.1mg3%

Calcium 33mg3%

Iron 2.4mg13%

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

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20
Jun
2014

Chocolate Dream Cups with Raspberry Mousse

categories: Chocolate, Desserts

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Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!

What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!

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

These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).

The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.

Making The Edible Shells For Chocolate Dream Cups

The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!

The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!

Making the Raspberry Mouse Is Easy

It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.

Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

It looks so pretty when you add the raspberry puree into the mousse filling!

Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.

The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.

Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.

Time To Decorate The Chocolate Dream Cups!

Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila! You did it! Serve these chocolate dream cups with raspberry mousse at any event, and enjoy!

I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Dream Cups with Raspberry Mousse

Prep Time

4 hrs

Cook Time

0 mins

Total Time

4 hrs

Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Category: Dessert

Cuisine: American

Keyword: chocolate dream cups

Servings: 18 servings

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the chocolate shells:

1 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening

For the raspberry mousse:

1 pkg. (10 oz) frozen red raspberries, thawed
1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1 cup (1/2 pint) cold whipping cream
1/4 cup confectioner's sugar (powdered sugar)
1/2 teaspoon vanilla extract
3-4 drops red food color
18 miniature paper baking cups
whipped cream and decorative sprinkles (for garnish, if desired)

US Customary - Metric

Instructions

To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.

Recipe Notes

**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!

Nutrition Facts

Chocolate Dream Cups with Raspberry Mousse

Amount Per Serving (1 piece)

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 6mg0%

Potassium 66mg2%

Carbohydrates 7g2%

Sugar 5g6%

Protein 1g2%

Vitamin A 200IU4%

Vitamin C 0.1mg0%

Calcium 15mg2%

Iron 0.6mg3%

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

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Are Apple Pie Stuffed Won Tons Difficult To Make?

Garnish The Apple Pie Stuffed Won Tons To Serve

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Another Name For Mini Hand Pies

Making Apricot Mini Hand Pies Is Very Easy!

How Many Apricot Mini Hand Pies Will This Recipe Make?

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Bake And Serve “Not Outta The Box” Macaroni And Cheese

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How To Make Watermelon Agua Fresca

Puree The Watermelon

Muddle The Mint Leaves For Flavor

Time For Some Watermelon Agua Fresca!

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Is It Difficult To Make Raspberry Chocolate Meringues?

What Exactly Is A “Meringue”?

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So Many Ways To Enjoy Coffee Ice Cream!

The Ice Cream Maker I Use

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Do I Have To Have A Bread Machine To Make This Cinnamon Raisin Bread?

Yes, it’s so easy, even our family monster “BIFF” can make it!

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Prepping Some Of The Ingredients

Making the Sauce

Last Steps

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

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My Love for Boysenberries Began Early In Life

Making the Shortbread Crust Is EASY!

Fill the Crust And Bake

Who Wants A Bite Of Boysenberry Shortbread Tart?

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Making The Edible Shells For Chocolate Dream Cups

Making the Raspberry Mouse Is Easy

Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Time To Decorate The Chocolate Dream Cups!

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks