Archive of ‘Desserts’ category

Chocolate Angel Food Mug Cake

If you’re trying to lose weight or cut calories, but enjoy dessert… you’ll enjoy this recipe for Chocolate Angel Food Mug Cake, made in a microwave in 1 MINUTE!  You’ll feel like you’re “cheating”, but with the cake being only 80 calories, it’s a fast, tasty option to curb a sweet tooth!Chocolate Angel Food Mug Cake / The Grateful Girl Cooks! Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

My sister Joni told me about the Weight Watchers 3-2-1 Cake. She heard about it, tried it,  then told me about it.  The numbers 3-2-1 refer to the easy way to remember the recipe for each individual mug cake. 3 Tablespoons mix- 2 Tablespoons water- 1 minute in the microwave! Get it?  It is one of the EASIEST ways to quickly satisfy a sweet tooth “attack”, without going overboard!!

The “mix” is made by simply combining dry cake mix with angel food cake mix (the kind that only has you add water). Both dry cake mixes are whisked together until well blended, with no lumps. Store the mix in an airtight, sealed container, then you can use it as needed. The recipe makes enough for 46 mug cakes, so there will be plenty! I used 2 quart sized canning jars to store the cake mixture, and taped instructions to each jar for future use.

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

I used Devil’s Food cake mix to make my mug cake chocolate flavored, but you can substitute any flavor mix for the Devil’s Food.  You can also add 2-3 teaspoons mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor, if you want. **Please note that adding these additional ingredients will raise the caloric value!! The cake by itself with no additional filling or topping equals 80 calories per serving, AND if you follow WW, the point value is 2 Points Plus, or 3 Smart Points.**  

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks! Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

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

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

Chocolate Angel Food Mug Cake / The Grateful Girl Cooks!

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

Chocolate Angel Food Mug Cake
Prep Time
2 mins
Cook Time
1 min
Total Time
3 mins
 
You'll enjoy this quick and easy "low-calorie" chocolate mug cake, made in the microwave in ONE MINUTE!
Category: Dessert
Author: JB at The Grateful Girl Cooks!
Ingredients
For Cake Mix:
  • 1 box (15.25 - 18.25 ounces) Devil's Food cake mix
  • 1 box (16 ounces) Angel Food cake mix (the type that only needs water-one step)
To Make One Mug Cake:
  • 3 Tablespoons of the combined dry cake mix
  • 2 Tablespoons water
Instructions
  1. Whisk both dry cake mixes together until well blended, with no lumps. Store in an airtight, sealed container. I used canning jars to store the cake mixture, and taped instructions to jar.
  2. When ready to make one mug cake, place 3 Tablespoons mix into a straight sided microwave safe mug. Add 2 Tablespoons water, and mix well until mixture is smooth.
  3. Microwave for 1 minute on HIGH power. Remove mug from microwave; let it sit and cool down a little bit. It will be ready to eat straight from the mug, OR you can run a butter knife around edges and gently remove the cake from the mug onto a plate. Serve the cake plain for least amount of calories (80), or you can garnish cake with frosting, ice cream or frozen yogurt, fruit, powdered sugar (sifted) and/or chocolate syrup.
Recipe Notes
TIP# 1 - You can substitute any flavor cake mix for the Devil's Food.
TIP # 2 - May also add 2-3 teaspoons additional mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor. Please note that adding these additional ingredients will raise the caloric value.

Here’s one more to pin on your Pinterest boards!Chocolate Angel Food Mug Cake / The Grateful Girl Cooks! Make a master mix with two ingredients , then enjoy an easy "low-calorie" chocolate mug cake any time you want, cooked for only ONE MINUTE in a microwave!

Karen’s Delicious Apple Cobbler

If you’re looking for an EASY dessert that can be made quickly, may I suggest  this simple recipe for Karen’s Delicious Apple Cobbler? You only need 4 ingredients and 30 minutes to make this amazing dessert! It’s REALLY quite tasty!Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!Karen's Delicious Apple Cobbler / The Grateful Girl Cooks! Four ingredients and thirty minutes is all you need to make this EASY and delicious apple pie cobbler for dessert!

When I was a newlywed 40 years ago, my husband and I moved from Southern California to a small town in Southern Oregon. I was privileged to meet a woman named Karen at the church where my husband was the Music Pastor. Karen sang in our choir, had an amazing voice, and an even sweeter personality and infectious laugh. She graciously invited us over for meals, became a dear friend, and even let me do our laundry at her home several times… THAT was also a huge gift because it meant I didn’t have to hang out at the local laundromat for hours.

Karen made this apple cobbler for us once (40 years ago), and I loved it.  Being a newlywed, and loving to cook, I asked her if she would share her recipe with me. She laughed and told me how incredibly easy it was to make (a big plus!), and gave it to me. I named the recipe after her and wrote it on the recipe card, so I wouldn’t ever forget who gave it to me. I’ve made this recipe many times over the years, and finally decided to add it to my blog.  Karen passed away quite suddenly in 2014, but her sweet spirit, love, zest for life, and memories live on in every person she poured herself into, including ME!

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

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly.

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

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

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

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

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

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

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

This cobbler is so very easy to make, and truly is quite scrumptious! Speaking of cobblers, if you enjoy this type of dessert you might be interested in other recipes on this blog for Strawberry Cobbler, Blackberry Cobbler, or Old-Fashioned Peach Crisp. You might also enjoy learning about the history of cobblers, crisps, pandowdy, etc.

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!

It’s wonderful to have a recipe card for a dessert that is yummy and soooo simple to make, permanently stored in my recipe box (and now on my blog)!  With every bite, I am reminded of the sweet friend who gave it to me, and miss her very much!

Karen's Delicious Apple Cobbler / The Grateful Girl Cooks!Recipe Source: Karen Cobb Nelson

Karen's Delicious Apple Cobbler
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
5 minutes prep time is all it takes to make this super easy and yummy apple cobbler!
Category: Dessert
Servings: 1 (13x9) cobbler or 2 smaller pans
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 can apple pie filling (21 ounces)
  • 1 cube butter , at room temperature
  • 1 yellow cake mix
  • 1 cup walnuts or pecans , chopped
  • Non-stick spray
Instructions
  1. Preheat oven to 350° F. Lightly grease a 13x9 pan (or two smaller sized pans) with non-stick spray.
  2. Spread fruit pie filling evenly in pan.
  3. In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly. Sprinkle this dry mixture evenly over the apple pie filling.
  4. Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving. This cobbler tastes best served slightly warm, with a big ol' scoop of vanilla ice cream on top!

Here’s one more to pin on your Pinterest boards!Karen's Delicious Apple Cobbler / The Grateful Girl Cooks! Four ingredients and thirty minutes is all you need to make this EASY and delicious apple pie cobbler for dessert!

Microwave Pecan Brittle

Traditional peanut brittle gets an update and a time-saving twist in this simple recipe for Microwave Pecan Brittle! Yes… this buttery, crunchy candy is easy to make in 15 minutes, uses pecan halves instead of the customary Spanish or raw peanuts, and is made entirely IN THE MICROWAVE!Microwave Pecan Brittle / The Grateful Girl Cooks! Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
I grew up eating “traditionally made” peanut brittle every Christmas when my Mom would cook a large batch on our stovetop.  The process was a bit complicated, and involved using a candy thermometer, cooking the “syrup” portion to exactly the right temperature, and actually took a while to make.

When I saw this MICROWAVE time-saving recipe online from Chris Scheuer of The Café Sucré Farine a couple of months ago, I KNEW I wanted to try it (if you’ve never visited her blog, I highly recommend it)! We were starting a complete kitchen remodel the first week in November, and I knew I wanted to make some Christmas goodies ahead of time so we could have some goodies to enjoy over the holidays or for gift-giving, even though we wouldn’t have any appliances (or a kitchen, for that matter) during Thanksgiving OR Christmas.

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

Cover a large cookie sheet with foil, making sure to leave an overhang of foil on all sides. Give the foil on the baking sheet a very generous spray of non-stick cooking spray. Place pan in a preheated 350 degree oven while you make the candy (this is done to make sure pan is really warm when you pour in the hot liquid mixture later on. Warm pan helps brittle to thin out and spread a bit easier.)

Microwave Pecan Brittle / The Grateful Girl Cooks!

Spray a 2 qt. microwave-safe baking dish AND a heat-resistant spatula with non-stick cooking spray. Measure sugar and corn syrup into dish; stir until fully combined and thick. Put dish in microwave. Cook mixture using HIGH power for 3½ minutes. As you can see from the photos, the mixture will be very hot, bubbly and light in color when done. Remove from microwave carefully – it is HOT!

Microwave Pecan Brittle / The Grateful Girl Cooks!

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

Microwave Pecan Brittle / The Grateful Girl Cooks!

Immediately add butter and the vanilla extract. Stir the candy very well to combine all ingredients. Put the dish back in the microwave (last time). Cook on HIGH power for 1 minute. Note: Since microwaves sometimes have different watt levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.

Microwave Pecan Brittle / The Grateful Girl Cooks!

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

Microwave Pecan Brittle / The Grateful Girl Cooks!

Immediately (and very carefully- use those hot pads!) pour the hot liquid candy onto your warm foil-lined baking sheet, covering as much of the foil as you can. Use your sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet. When you spread it out, you might have some holes or uneven areas appear in the candy… don’t worry about that, cause you will bust it up into pieces later! You really cannot mess this up, no matter how hard you may try!

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

Microwave Pecan Brittle / The Grateful Girl Cooks!

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

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

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

I found this quick (and new to me) method for making brittle to be so easy, and the results taste fabulous! What a wonderful hostess gift this homemade pecan brittle would be, wrapped up in a cute decorated bag or container! Sure hope you will give this yummy Christmas treat a try. Your family and friends will LOVE it!

If you are looking for other holiday treats/recipes to try, here’s a few yummy ones to consider:

Candied Orange, Cinnamon & Clove Spiced Pecans
Chex Mix Munchies – Made in the Microwave
Chocolate Butterscotch Peanut Clusters
Cranberry Cashew Clusters
Holiday Spritz Cookies
Lemon Bars
Microwave Rocky Road Fudge
Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

Have a blessed Christmas and Hannukah, friends! Hope you will cherish and appreciate every minute of time spent with those you love!

Microwave Pecan Brittle / The Grateful Girl Cooks!

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

Microwave Pecan Brittle
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 
Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
Category: Candy
Author: JB at The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 cup granulated sugar
  • 1/2 cup corn syrup (light)
  • cups pecan halves
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
Instructions
  1. Cover a large cookie sheet with foil, making sure to leave an overhang on all sides. Give the foil a very generous spraying with non-stick spray. Place pan in a preheated 350 degree oven while you make the candy (this is done to make sure pan is really warm when you pour in the hot liquid candy mixture later on. Warm pan helps brittle to thin out and spread out a bit easier.)
  2. Spray a 2 qt. baking dish AND a heat-resistant spatula with non-stick cooking spray. Mix granulated sugar and corn syrup until fully combined and thick. Put dish in microwave. Cook mixture using HIGH power for 3½ minutes. The mixture will be very hot and light in color when done. Remove from microwave carefully - it is HOT!
  3. Stir in the pecan halves, then place dish back into microwave. Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be a slighter darker).
  4. Immediately add butter and vanilla extract. Stir very well to combine all ingredients. Put the dish back in microwave (last time). Cook on HIGH power for 1 minute. NOTE: Since microwaves sometimes have different watt levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.
  5. Remove dish from microwave. Sprinkle baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a caramel color.
  6. Immediately (and very carefully) pour the hot liquid onto your warm foil-lined baking sheet. Use your non-stick sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet. When you spread it out, you might see some holes or uneven areas... don't worry about that, cause you will bust it up later!
  7. Once the brittle has cooled down completely, all you need to do is lift the foil right out of the pan, then grab that candy, lifting it off the foil, and break it all up into small pieces!

Here’s one more to pin on your Pinterest boards!Microwave Pecan Brittle / The Grateful Girl Cooks! Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!

Chocolate Covered Peanut Butter Ritz Cookies

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us, with the “recipe” handed down from my Aunt to my Mom, and then to me. These delectable treats are incredibly FAST and EASY to make, which is perfect for this busy time of year!Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks! Crunchy, creamy, peanut butter filled chocolate covered buttery cracker cookies are quick and easy holiday treats to make, using only a few ingredients!

Many years ago (at least 15), my Mom shared these cookies with me and told me that her sister, my Aunt Theda in Texas made them for her, and Mom raved about how good they were! I tried a couple, and sure enough, they tasted fantastic. When I asked my Mom how to make them she told me how incredibly easy it was.  I really loved my sweet Aunt… she passed away quite a few years ago, but I think of her whenever I make these goodies.

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

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Melt 1½ cups semi-sweet chocolate chips with 1 HEAPING Tablespoon vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Dip cookies, one at a time into melted chocolate mixture. I use a fork to hold the cookie, and sometimes use a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie back onto parchment paper. Do not move cookie once you set it down.  Repeat process with all cookies. Once chocolate has firmed up, they are ready to eat, unless you want to decorate them.

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

If you want to decorate the cookies, let the cookies sit, undisturbed, until chocolate has firmed up completely.  Place powdered sugar in a small bowl.  Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency.  Too thin? Add additional powder sugar. Too thick?  Add a drop or two of water.  Use a fork to drizzle the icing over each cookie.  Garnish with colored sprinkles, if desired, while glaze is still wet.

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

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

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Recipe Source: My Mom and Aunt Theda

Chocolate Covered Peanut Butter Ritz Cookies
Prep Time
15 mins
Total Time
15 mins
 
Christmas cookies made EASY using store-bought crackers, peanut butter and coated with a simple chocolate topping!
Category: Cookies
Servings: 1 dozen
Author: JB at The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 24 buttery crackers (I used Ritz® crackers)
  • 12 teaspoons creamy peanut butter
For Chocolate Coating:
  • cups semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
For White Drizzle:
  • 1 cup powdered sugar
  • Water ( a couple drops at a time)
Instructions
  1. Place 12 crackers onto a piece of parchment paper. Carefully spread a teaspoon of creamy peanut butter onto each one . When done, top with another cracker.
  2. Melt semi-sweet chocolate chips and vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.
  3. Dip cookies, one at a time into melted chocolate mixture. Use a fork to hold the cookie, and a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie onto parchment paper. Do not move cookie once you set it down. Repeat process with all cookies. Let the cookies sit, undisturbed, until chocolate has firmed up completely.
  4. Place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.
  5. Let the icing completely firm up at room temperature. Once chocolate and icing are firm, cookies can be transferred to serving plate. Enjoy!

Here’s one more to pin to your Pinterest boards!Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks! Crunchy, creamy, peanut butter filled chocolate covered buttery cracker cookies are quick and easy holiday treats to make, using only a few ingredients!

Chocolate Dipped Shortbread Cookies

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks! Buttery, chocolate-dipped shortbread Christmas treats are a cinch to make in 10 minutes, using store-bought cookies. A real-time-saver for the holidays!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks! I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not.  Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

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

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

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

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.  If not, place back in for 15 seconds, being careful not to burn it.  Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.  Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess.

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

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

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

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

The cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!  They look fancy, but no one needs to know how easy they were to make!  I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Speaking of Christmas goodies, be sure and check out my recipes for Microwave Rocky Road Fudge (another time-saver!), Pecan Pie Truffles, Cranberry Orange Pinwheel Cookies, Holiday Spritz Cookies or Chocolate Peanut Butter Muddy Buddies! You might even like my post featuring a Holiday Goodies Collection!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

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

I may not have a kitchen, but I can still give gifts of food! (I might have even saved a few for my husband and I as well!). Yum!  Hope you’ll enjoy making and eating these Christmas cookies!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Chocolate Dipped Shortbread Cookies
Prep Time
10 mins
Total Time
10 mins
 
Category: Cookies
Servings: 2 dozen
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 dozen store-bought shortbread cookies (any shape or size)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
  • Christmas colored sprinkles
Instructions
  1. Cover work surface with a sheet of parchment paper.
  2. In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
  3. Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
  4. Repeat process with all cookies. If necessary, make another 1/2 batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!

Here’s one more to pin on your Pinterest boards!Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks! Buttery, chocolate-dipped shortbread Christmas treats are a cinch to make in 10 minutes, using store-bought cookies. A real-time-saver for the holidays!

Microwave Rocky Road Fudge

You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare… in the microwave! Microwave Rocky Road Fudge / The Grateful Girl Cooks! You'll love this easy, creamy rocky road fudge, with marshmallows and pecans... and it only takes 5 minutes to make in a microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade fudge.  But… I recently found a recipe for this sweet treat that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends.

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

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

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

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

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Remove from microwave, and stir to combine.

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Immediately add chopped pecans, miniature marshmallows and vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8×8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. (Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish).

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

And just as quick as that… you’ve made homemade fudge!  Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas goodie! Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins! All are wonderful for gift-giving during the most wonderful time of the year!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays (shhh… they don’t have to know it only took you a couple minutes to make!). Make sure to keep fudge stored in a covered airtight container in refrigerator. Enjoy!

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

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

Microwave Rocky Road Fudge / The Grateful Girl Cooks!

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

Microwave Rocky Road Fudge
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Make a batch of decadent rocky road fudge in no time at all in your microwave! Perfect for gift-giving!
Category: Christmas Goodies
Author: JB at The Grateful Girl Cooks!
Ingredients
  • cups sifted confectioners sugar (powdered sugar)
  • 1/2 cup butter (or margarine)
  • 1/4 cup milk
  • 1/3 cup cocoa powder (unsweetened)
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (or walnuts)
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
Instructions
  1. Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
  2. Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
  3. Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
  4. Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!

Here’s one more to pin on your Pinterest boards!Microwave Rocky Road Fudge / The Grateful Girl Cooks! You'll love this easy, creamy rocky road fudge, with marshmallows and pecans... and it only takes 5 minutes to make in a microwave!

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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
1 hr
Total Time
1 hr
 
Author: JB at The Grateful Girl Cooks!
Ingredients
  • cups toasted pecans , finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons real maple syrup
  • teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
Instructions
  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 1/4 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
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
Category: Snack
Servings: 12
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 6 cups Rice Krispies
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • 1/2 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)
Instructions
  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
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Delicious, soft, cinnamon chip drop cookies are a cinch to make!
Category: Dessert
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 1 cup cinnamon chips
Instructions
  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
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Category: Dessert Sauce
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 eggs , plus 2 egg yolks
  • 1/2 cup granulated sugar
  • 8 Tablespoon cold , unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1/8 teaspoon salt
Instructions
  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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