Archive of ‘Desserts’ category

Pecan Pie Truffles

Chocolate covered Pecan Pie Truffles are a yummy, sweet treat to make for family or gift-giving during the holidays! I find it hard to believe Christmas is right around the corner once again! Time to start making Christmas goodies for family, friends and neighbors!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

The recipe I’m sharing with you today is one I found on Pinterest. I immediately thought of making these for Christmas to put out on a goodie tray, but you know what? These would also be yummy as part of a dessert table at a Thanksgiving feast! They’re delicious, and look like they took a lot more time than they really do to make.  Here’s how to make them:

Chopped pecans are placed on a baking sheet (sprayed with a non-stick spray), then baked for 5 minutes (to lightly toast them).

Pecan Pie Truffles / The Grateful Girl Cooks!

Place toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine ingredients. Refrigerate this mixture for 15 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

Pecan Pie Truffles / The Grateful Girl Cooks!

Remove pecan filling from refrigerator. Shape mixture into balls about 1″ wide, by rolling mixture between hands. Place each pecan ball onto a 9×13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

*NOTE: If using melting chocolate, prepare according to package directions.  If using chocolate chips and shortening (which is what I did), melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat for another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.

Pecan Pie Truffles / The Grateful Girl Cooks!

Dip each pecan ball into the melted chocolate. I use a fork to hold the ball while I dip, and if necessary a spoon to gently pour additional chocolate over truffle.  When they are fully covered with chocolate, place each truffle onto parchment paper lined baking sheet. Note:  After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated.

Pecan Pie Truffles / The Grateful Girl Cooks!

Let chocolate harden by placing truffles in refrigerator.  Once the chocolate is firm, they are ready to serve!  Enjoy the pecan pie filling taste in these delicious truffles! If you’re feeling generous, make up a little plate of goodies for a friend or neighbor… and spread the joy of the season!

Pecan Pie Truffles / The Grateful Girl Cooks!

Hope you will consider making these little treats. I am making them for giving as Christmas treats, but they would be perfect to take to a Thanksgiving meal, as well.  They are not hard at all to make, and I believe you will really enjoy them! Have a great day!

Recipe Source:  Julie, at http://glitterandgoulash.com/pecan-pie-truffles/

Pecan Pie Truffles
 
Prep time
Total time
 
As Prepared By:
Serves: approx. 30
Ingredients
  • 2½ cups toasted pecans, finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • ½ teaspoon salt
  • 2 Tablespoons real maple syrup
  • 1½ teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
Directions
  1. Spread the chopped pecans on a baking sheet (sprayed with a non-stick spray), then bake for 5 minutes at 350° (to lightly toast them). When done, measure out ¼ cup; set aside and reserve for garnish.
  2. Place remaining pecans, graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract. Stir well to fully mix ingredients.Refrigerate for 15 minutes.
  3. Remove pecan filling from refrigerator. Shape mixture into balls about 1" wide, by rolling mixture between hands. Place each pecan ball onto a 9x13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.
  4. Once pecan balls have chilled, prepare the dipping chocolate. *NOTE: If using melting chocolate, prepare according to package directions. If using chocolate chips and shortening, melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
  5. Dip each pecan ball into the melted chocolate (I use a fork to hold the ball while I dip, and if necessary, a spoon to gently pour additional chocolate over truffle). When they are fully covered with chocolate, place truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated. Let chocolate harden by placing truffles in refrigerator. Once the chocolate is firm, they are ready to serve!

Here’s one more to pin on your Pinterest boards!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

Peanut Butter Rice Krispie Pumpkins

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! I thought they were the perfect Fall treat.  I love Rice Krispie treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin… yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up! Here’s how to make them:

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Remove pan from heat; stir in the Rice Krispie cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. (*TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!)

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispie mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Once pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! (I used a toothpick to apply the frosting).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

These Fall-themed treats are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! All ages will love them (I took some to a friends house for her kids!). Sure hope you enjoy them!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

Peanut Butter Rice Krispie Pumpkins
 
Prep time
Cook time
Total time
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
As Prepared By:
Recipe type: Snack
Serves: 12
Ingredients
  • 6 cups Rice Krispies
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • ½ cup creamy peanut butter
  • 13 drops red food coloring
  • 5 drops yellow food coloring
  • 12 Tootsie Roll Midgees
  • Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)
Directions
  1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
  2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
  3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
  4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
  5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!

Here’s one more to pin on your Pinterest boards!Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

Cinnamon Chip Cookies

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie.  I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

The cookies are so EASY to make, because a boxed cake mix is used as the base.  The prep time is only about 5 minutes, so you can have fresh baked, soft and delicious cinnamon chip cookies in the oven in under 10 minutes!  Here’s how to make these scrumptious cinnamon-filled treats:

In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg.  Stir well (or use electric mixer), until ingredients are fully combined.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Add the cinnamon chips, and stir into batter.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Spray cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one. (Note: Quantity using Tablespoons = approx. 4 dozen cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

Once the cookies have completely cooled, they are ready to eat!  Hope you enjoy these cinnamon-filled cookies, and how simple they are to make!  They really taste good!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Christmas Gifts From The Kitchen”, Published by Company’s Coming Publishing Limited, 2006, page 11 (“Friendship Cookies”)

Cinnamon Chip Cookies
 
Prep time
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Delicious, soft, cinnamon chip drop cookies are a cinch to make!
As Prepared By:
Recipe type: Dessert
Serves: approx. 4 dozen
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 large egg
  • 1 cup cinnamon chips
Directions
  1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
  2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
  3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
  4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!

Here’s one more to pin on your Pinterest boards!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

 

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How To Make Lemon Curd

Do you know how to make lemon curd?  Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.How To Make Lemon Curd / The Grateful Girl Cooks! Thick tart and sweet lemon sauce tastes great on pancakes, waffles, in tarts and other desserts!
I first tried lemon curd years ago at a breakfast get together at a friends home.  My friend Sandy offered me some of her homemade Lemon Curd to put on my waffle, I think I must have said something like… “Okay, but what IS lemon curd?”  I anticipated it was like the curds you find in cottage cheese. Silly me.  The lemon curd was absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!  Here’s how to make your own lemon curd:

In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.  Once mixed, whisk in the lemon juice, lemon zest, and the salt.

How To Make Lemon Curd / The Grateful Girl Cooks!

Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.

How To Make Lemon Curd / The Grateful Girl Cooks!

Keep whisking until the lemon curd has thickened…

How To Make Lemon Curd / The Grateful Girl Cooks!

Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours). Lemon curd can be stored in a covered container in refrigerator and will keep for up to 5-6 days.

How To Make Lemon Curd / The Grateful Girl Cooks!

Lemon curd is very versatile and can be used in many recipes, such as lemon tarts, as a topping for waffles and in other desserts!  I used it in a recipe for Lemon Curd Filled Won Ton Cups! Aren’t they cute? Yummy!

How To Make Lemon Curd / The Grateful Girl Cooks!I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon… just sayin’!  It’s soooo good.  Hope you’ll give it a try. You’re gonna love it!

How To Make Lemon Curd / The Grateful Girl Cooks!

Recipe Source:  http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

How To Make Lemon Curd
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert Sauce
Serves: approx. 1½ cups
Ingredients
  • 2 eggs, plus 2 egg yolks
  • ½ cup granulated sugar
  • 8 Tablespoon cold, unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • ⅛ teaspoon salt
Directions
  1. In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
  2. Once mixed, whisk in the lemon juice, lemon zest, and the salt.
  3. Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
  4. Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).

Here’s one more to pin on your Pinterest boards!How To Make Lemon Curd / The Grateful Girl Cooks! Thick tart and sweet lemon sauce tastes great on pancakes, waffles, in tarts and other desserts!

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Chocolate Oaties

Looking for a quick and easy treat? How about Chocolate Oaties… delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make, and are soooo GOOD. Yes, please!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!) and the fact that they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes. Whatever her reasons were, these no-bake cookies were always a big hit with our family.  Here’s how to make them:

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. (It’s important to do this BEFORE next step! Trust me.)

Chocolate Oaties / The Grateful Girl Cooks!

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot.  The very hot chocolate sauce helps to melt the peanut butter!

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

Stir well, to fully melt peanut butter and combine all ingredients.  Place a piece of wax paper on a 9×13 baking sheet. Drop batter by rounded spoonfuls onto wax paper (Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper).  Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

That’s it!!!  See how easy that was?  Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way… here’s one I saved for you… want a bite?

Chocolate Oaties / The Grateful Girl Cooks!

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do!
Have a great day, friends.

Chocolate Oaties / The Grateful Girl Cooks!

Recipe Source: My Mom

Chocolate Oaties
 
Prep time
Total time
 
You can make these delicious no-bake chocolate and peanut butter flavored drop cookies in about 10 minutes!
As Prepared By:
Recipe type: Cookies
Serves: approx. 30 cookies
Ingredients
  • ½ cup peanut butter
  • 3 cups quick cook oats (dry)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½-3/4 cup chopped walnuts or pecans
  • 2 cups granulated sugar
  • 4 Tablespoons unsweetened cocoa powder
  • 1 cube butter
  • ½ cup evaporated milk
Directions
  1. Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
  2. In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
  3. Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
  4. Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
Notes
I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Here’s one more to pin on your Pinterest boards!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

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The Pioneer Woman’s Blackberry Cobbler

It’s the middle of summer here in the Pacific Northwest, and wild blackberries are everywhere!  I recently tried a new cobbler recipe after picking blackberries near our home.  It’s called The Pioneer Woman’s Blackberry Cobbler!  This type of cobbler is slightly different than other recipes, but anything Ree Drummond (The Pioneer Woman) makes is fabulous!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Most cobblers tend to put the berries on the bottom of the dish, then batter is poured or spooned over the berries. That’s how I would normally make a berry cobbler.  Not so with this version!  The batter is placed in the pan first, then the berries and sugar are placed on top…creating a more cake-like texture under the berries!

This technique sounded interesting to me (and I always am curious about new ways of doing things), so I decided to make a blackberry cobbler, using some of the free wild blackberries I picked just a few blocks from our home.  We also have a lot of blackberries growing over our back fence from the forest behind our home… how fun to have an huge and FREE supply of these tasty berries! I just HAD to make a cobbler, and decided to try this version!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
The recipe is very simple to prepare… and I gotta tell ya… homemade berry cobbler and a scoop of ice cream is the perfect summer dessert, if you ask me!  Here’s how to make this berry delicious cobbler:

First, melt butter in the microwave, then let it cool.  In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Grease or butter a 9 inch round baking dish.  Pour the batter into the prepared dish, and spread evenly.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!
Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with 1/4 cup granulated sugar.

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and the surface is golden in color.  If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. (This is what I did).

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol’ scoop of vanilla ice cream! Enjoy this delicious dessert!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

This was certainly an EASY recipe… and it was really yummy, too! Hope you will consider making this recipe (fixing it with fresh boysenberries would be amazing, as well!).

Have a wonderful day!

The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

Recipe Source: http://www.thepioneerwoman.com/cooking/the_great_cobbl/

The Pioneer Woman's Blackberry Cobbler
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 cube butter, melted, cooled to room temp.
  • 1¼ cups granulated sugar, divided
  • 1 cup self-rising flour (See note section for substitution)
  • 1 cup milk
  • 2-3 cups blackberries (fresh or frozen) I used 3 cups fresh.
  • 1 teaspoon granulated sugar (to sprinkle on cobbler during last 10 minutes of baking)
Directions
  1. First, melt butter in the microwave, then let it cool. In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.
  2. Grease or butter a 9 inch round baking dish. Pour the batter into the prepared dish, and spread evenly.
  3. Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with ¼ cup granulated sugar.
  4. Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and surface is golden in color. If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol' scoop of vanilla ice cream! Enjoy!
Notes
No self-rising flour? No problem. For 1 cups self-rising flour, substitute 1 cup all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt.

Here’s one more to pin on your Pinterest boards!The Pioneer Woman's Blackberry Cobbler / The Grateful Girl Cooks!

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Homemade Hot Fudge Sauce

It’s the middle of summer, it’s extremely HOT in Oregon this week (with temps expected to reach 108-110 degrees), but we do have some yummy ice cream in the freezer and this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on it, so it’s all GOOD! We will be hot, but at least we will have a smile on our faces!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!
This recipe for hot fudge sauce is a keeper, folks… fudge-y, creamy… and ready in under 10 minutes!  I’m NOT kidding… it tastes amazing!  Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Spoon the slightly hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes!  It is soooo good!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop.Enjoy!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

This sauce is so delicious and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar (not that I would know… wink, wink!). This recipe is most definitely going into my “keeper” file!  Hope you will give it a try – I just KNOW you’re gonna love it, too!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

Homemade Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
Thick, creamy, rich and decadent, this quick and easy hot fudge sauce is so good you may never want to buy it at the store again!
As Prepared By:
Serves: 2 cups
Ingredients
  • ⅔ cup heavy whipping cream
  • ½ cup light corn syrup
  • ⅓ cup dark brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
  • 2 Tablespoons butter
  • 2 teaspoons vanilla extract
Directions
  1. In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
  2. Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
  3. Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Here’s one more to pin on your Pinterest boards!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!

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Pecan Chewies

Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!Pecan Chewies / The Grateful Girl Cooks! Make two dozen of these EASY, delicious, chewy, buttery bar cookies in no time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year.  These Pecan Chewies are just that… a little bit chewy, not overly sweet, wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen in no time at all:

Preheat oven to 300 degrees F.  Spray a 13×9 inch cake pan with some non-stick baking spray before beginning.  Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!).  Add the beaten eggs, then the flour. Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain.  Next… add in the chopped pecans and vanilla. Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Pecan Chewies / The Grateful Girl Cooks!

Pecan Chewies / The Grateful Girl Cooks!

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary).  Make sure to NOT over bake the bar cookies.  I checked mine at the 40 minute mark and they were done!  When done, remove pan to a wire rack and let the Pecan Chewies cool.  Once they are at room temperature, cut into 24 portions.

Pecan Chewies / The Grateful Girl Cooks!

That’s it! See how simple they were to make with only about 10 minutes work?  The bars all came out of the baking pan very easily, as well.  And they REALLY are good!  See those yummy chopped pecan pieces in them? YUM.

Pecan Chewies / The Grateful Girl Cooks!

Pecan Chewies / The Grateful Girl Cooks!

Look… I even saved you one. Want a bite? I love that these bars are not overly sweet.  I “might” have even had one with my morning coffee this morning… heh heh heh! I think you will really enjoy these chewy bar cookies, and there’s certainly enough to share!

Pecan Chewies / The Grateful Girl Cooks!

I hope you enjoy this recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this! Speaking of good bar cookie recipes, you might want to check out my recipes for Chocolate Pecan Pie Bars, Blackberry Pie Bars, Lemon Bars or my decadent and Best Brownies. I think you will LOVE them all!

Have a wonderful day, and remember… be KIND to those you cross paths with today!  They may really need someone like YOU to encourage them!

Pecan Chewies / The Grateful Girl Cooks!

Recipe Source: http://southernbite.com/pecan-chewies/

Pecan Chewies
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 24 bars
Ingredients
  • 1 cup (2 cubes) butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar (light or dark-I used dark)
  • 2 eggs, beaten well
  • 2 cups self-rising flour (See NOTES for self-rising flour substitution)
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
Directions
  1. Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
  2. Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
  3. Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!
Notes
If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Here’s one more to pin on your Pinterest boards!Pecan Chewies / The Grateful Girl Cooks! Make two dozen of these EASY, delicious, chewy, buttery bar cookies in no time at all!

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Strawberry Cheesecake Ice Cream

I love cheesecake. I love strawberries. I also love cheesecake with strawberry topping, so it stands to reason that I would also love homemade Strawberry Cheesecake Ice Cream!Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks! Simple to prepare homemade ice cream... and it is delicious!
I love making homemade ice cream in my little electric ice cream maker that I received several years ago for my birthday. The kind I have is perfect for a quick batch… no ice cubes and no salt to freeze it. It just sits on my kitchen counter where I pour in the ice cream mixture and a little over 20 minutes later… boom… ice cream! It’s fun (and dangerous) to be able to make homemade ice cream… even when it might be snowing or pouring down rain outside.

This recipe is a really easy one that I first made one summer while experimenting with a LOT of ice cream recipes. For this recipe I added in the ingredients that I thought would make a great ice cream.  Did I mention that I ate all the different kinds of ice cream I made that summer? Well… SOMEONE had to do it.  Heh heh heh. This recipe for Strawberry Cheesecake ice cream tasted great, and is very simple to make. Here’s how:

Place cleaned, stemmed, cored and sliced fresh strawberries, sugar and lemon juice into a blender. Blend on high until mixture is pureed.  Add 8 ounces of room temperature cream cheese (cut into chunks) to the liquid. Blend again until mixture is well pureed.

Transfer strawberry/cream cheese mixture to a large bowl.  Stir in whipping cream, milk, and vanilla extract, to fully combine.

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!

Pour the ice cream mixture into the cannister of an ice cream machine. Freeze, per manufacturer instructions until done (my beloved machine takes just over 20 minutes to freeze to soft-serve consistency).  It’s ready to eat right then and there, but I suggest transferring ice cream to a freezable container with a lid, and freeze for 2-3 additional hours to firm ice cream up to a more “scoopable” consistency.

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!That’s it!  When the ice cream’s done, grab a big ol’ scoop, plop down into the nearest chair and enjoy this delicious ice cream.  Sure hope you enjoy it… we sure do!

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!

Strawberry Cheesecake Ice Cream
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • 2 cups fresh strawberries, de-stemmed, cored, sliced
  • ¾ cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 8 ounces cream cheese (room temp)
  • 1 cup whipping cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
Directions
  1. Combine strawberries, sugar and lemon juice in blender. Blend until mixture is smooth and pureed.
  2. Cut softened cream cheese into chunks and add to blender. Blend until smooth. Transfer fruit puree into a large mixing bowl.
  3. Stir in whipping cream, milk and vanilla until blended.
  4. Pour ingredients into freezer cannister of ice cream machine and freeze according to manufacturer instructions (usually between 20 and 25 minutes).
  5. When done, transfer ice cream to a covered freezer container and place in freezer for 2-3 hours to firm up to a scoopable consistency.
  6. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks! Simple to prepare homemade ice cream... and it is delicious!

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Piña Colada Ice Cream

Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the firepit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait!Piña Colada Ice Cream / The Grateful Girl Cooks!  Enjoy a taste of the tropics with this simple, delicious homemade ice cream!
We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!  One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

The ice cream is very easy to make. Here’s how:  In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary).  Stir until combined.  Add coconut flakes and stir.  Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. (I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency).  About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm.  When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Piña Colada Ice Cream / The Grateful Girl Cooks!

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious ice cream! Sure hope you enjoy it.

Piña Colada Ice Cream / The Grateful Girl Cooks!Recipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

Piña Colada Ice Cream
 
Prep time
Total time
 
Enjoy a taste of the tropics with this delicious homemade ice cream!
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • ¾ cup whipping cream
  • 1 can cream of coconut
  • 1 cup coconut milk
  • 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
  • ¼ teaspoon Rum extract (optional-not necessary)
  • 1 cup coconut flakes
  • ¾ cup canned crushed pineapple, drained (juice reserved)
  • ¼ cup TOASTED coconut flakes, for garnish (see Notes section for instructions)
Directions
  1. In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add ¼ teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
  2. When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).
Notes
To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Here’s one more to pin on your Pinterest boards!Piña Colada Ice Cream / The Grateful Girl Cooks!

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