Desserts Archives

Category: Desserts

29
Oct
2025

Classic Pumpkin Pie

categories: Desserts, Holidays!, Pies/Tarts

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Make a delicious Classic Pumpkin Pie from scratch! Follow my step-by-step instructions to help you make this traditional, well-loved dessert!

I don’t know about you and your family, but mine grew up enjoying pumpkin pie every single Thanksgiving (and other times of the year, too). My Mom didn’t buy them but always made our pumpkin pies from scratch and they were delicious!

Making classic pumpkin pie from scratch really isn’t difficult at all. Today I want to show how to make not only the pie filling, but an easy to prepare crust for the pie if you want to make your own.

Here’s how to make this traditional Thanksgiving dessert that will yield 8 slices of absolutely delicious PUMPKIN PIE!

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

Make The Pie Crust Dough

I will show you how I make ONE pie crust, but feel free to use your own favorite recipe (for 9″ or 8″ pie crust! If it is more convenient to buy pre-made pie dough or a frozen pie crust, I recommend a deep-dish crust. Thaw frozen pie crusts according to package directions (if using) before filling them.

If you would like to make your own pie crust, here’s how I do it.

Mix flour and salt in a medium-sized bowl. Cut in vegetable shortening using a pastry blender until the shortening is combined and reduced to about the size of peas.
Sprinkle the dough with water and stir it until the dough comes together. Shape the dough into a ball that firmly holds together. Let it rest for 5 minutes.
Place the dough ball on a floured surface and roll it out into a large circle (large enough to form a 1″ overhang on the pie pan you’re using). Tip: Place the pie pan upside down on the circle to determine an inch more overhang around the rim and then trim the dough.
Carefully place the pie crust dough into the pie pan, with the dough overhanging the rim.

Make The Scalloped Crust

Fold the outside edges of the dough under the top crust slightly to the rim of the pie pan and pinch the dough tightly to seal. Now the edge should be a thick “rim” the same height as the top rim of the pie pan. Form a crust by crimping the edges all around the pie pan to form a scalloped crust.

To do this, use one thumb to push the dough into a v-shape into your other thumb and forefinger. (sorry- my other thumb used to push the dough in was busy taking the second photo below!). Continue all the way around the rim, creating a scalloped pie crust rim.

Use the tines of a fork to lightly prick the crust on the bottom and sides in several places. This will help the crust not puff up while it is baking.

Make The Pumpkin Pie Filling

You will need a bowl that is large enough to hold the pie filling. Add two large eggs to the bowl and lightly beat them with electric beaters. If you don’t have access to an electric mixer, you can use a wire whisk.

Add canned pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves and a can of evaporated milk to the egg mixture.

Beat these ingredients together until they’ve been fully combined and the batter is smooth. This is the filling for the pumpkin pie.

At this point you should have a fully prepared (un-cooked) pie crust and a big bowl of pumpkin pie filling ready to go! OKAY- let’s make this thing!

Time To Bake The Pumpkin Pie

Carefully pour the pie filling into the prepared pie crust. If you are using a slightly smaller 8″ pie dish, you may not use all of the filling. If you are purchasing a pre-made crust, then I recommend using a deep-dish crust.

CAREFULLY place the pie into a preheated 425°F. oven. There is a lot of liquid, so it can be challenging to not slosh it all over the place… simply go slow and be careful!

Bake the pie at 425°F. for 15 minutes, then reduce the temperature to 350°F. and continue baking it 45 more minutes OR until a knife inserted in the middle comes out clean.

How Do I Know When It Is Done?

When it’s finished cooking, the crust should be golden brown, and the pie should be “set” and cooked all the way through. Test for doneness by inserting a sharp knife into the middle of the pie.

If the pie is done, the knife should come out clean. If not, let the classic pumpkin pie cook a few more minutes, then test it again for doneness.

NOTE: The size of your pie (8″ or 9″ pie pan) will ultimately determine the total time necessary to bake the filling all the way through. Oven temps can also vary a bit, so keep an eye on your pie toward the end of the baking time.

Serve The Classic Pumpkin Pie

Let the pie cool on a wire rack, then refrigerate the pie for several hours until you are ready to serve it. When the pie is sufficiently chilled, slice it into 8 wedges and serve.

If desired, top each slice with a big dollop of whipped cream, whipped topping OR spray it generously (*wink, wink) with aerosol whipped cream. We’ve all probably seen photos online of a HUGE MOUND of whipped cream with a little slice of pumpkin pie almost hidden underneath, right?

Serve the pie, grab a fork and dig in! Each bite is filled with that perfect pumpkin pie flavor and tastes so GOOD, thanks to a great combination of warm Fall spices (cinnamon, cloves, and ginger).

Any leftover pieces of classic pumpkin pie that don’t get gobbled up right away can be covered and stored in the refrigerator for several days (if they last that long)!

Enjoying a piece of pumpkin pie (surrounded by Christmas lights) is a well-loved tradition in our home! P. S.- don’t forget the whipped cream!

I hope you have the opportunity to make homemade classic pumpkin pie for the ones you love this holiday season. I’m confident everyone who tries it will love it!

Thank you for taking time out of your day to visit my blog. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful Thanksgiving celebration. We have MUCH to be thankful for!

Looking For More PIE Recipes?

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

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Recipe adapted from: Libby’s Pumpkin Pie recipe on can

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Classic Pumpkin Pie

Make a delicious Classic Pumpkin Pie from scratch! Follow my step-by-step instructions to help you make this traditional, well-loved dessert!

Category: Dessert

Cuisine: American

Keyword: classic pumpkin pie

Servings: 8 slices

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Homemade Pie Crust (1):

1 cup all-purpose flour
½ teaspoon salt
⅓ cup vegetable shortening
3-4 Tablespoons cold water

For Pumpkin Filling:

2 large eggs slightly beaten
1½ cups canned pumpkin *purée *NOT pumpkin pie filling
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
12 ounces evaporated milk (canned)

US Customary - Metric

Instructions

Preheat oven to 425℉.

Make Pie Crust:

Mix flour and salt in a medium bowl. Cut in vegetable shortening using a pastry blender until the shortening is reduced to size of peas. Sprinkle dough with water; stir until dough comes together. Shape dough into a ball that holds together. Let it rest 5 minutes. Place dough ball on floured surface; roll it into a circle (large enough to form a 1" overhang on the pie pan you're using). Tip: Place pie pan upside down on the dough circle to determine an inch more around rim. Trim. Carefully place pie crust into pie pan, with dough overhanging the rim.
Fold overhanging dough behind crust to fit the rim of the pie pan; pinch dough tightly to seal in a thick "rim". Form crust by crimping edges all around the pie pan to form a scalloped crust. To do this, use one thumb to push the dough into a v-shape into your other thumb and forefinger. Continue around rim, Use the tines of a fork to prick the crust on the bottom and sides in several places.

Make Pie Filling:

Add eggs to a large bowl; lightly beat with electric beaters or a whisk. Add pumpkin purée, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Beat until fully combined and batter is smooth. Pour filling into prepared pie crust. If using an 8" pie dish, you may not use all of the filling. If using a pre-made crust, I recommend a deep-dish crust. Place pie into preheated oven. There's a lot of liquid, so go slow and be careful not to slosh it all over the place!

Bake Pie:

Bake the pie at 425°F. for 15 minutes, then reduce the temperature to 350°F. Continue baking it 45 more minutes OR until a knife inserted in the middle comes out clean.
When it's finished cooking, crust should be golden brown, and filling should be "set" and cooked all the way through. Test for doneness by inserting a sharp knife into the middle of the pie. If the pie is done, the knife should come out clean. If not, let pie cook a few more minutes, then test again for doneness. NOTE: The size of your pie (8" or 9" pie pan) will ultimately determine total baking time. Oven temps can vary; keep an eye on the pie toward the end of baking time.
Let the pie cool on a wire rack, then refrigerate pie for several hours until ready to serve. Slice pie into 8 wedges and serve. If desired, top slices with whipped cream.

Nutrition Facts

Classic Pumpkin Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 297 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 59mg20%

Sodium 357mg16%

Potassium 261mg7%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 25g28%

Protein 7g14%

Vitamin A 7319IU146%

Vitamin C 3mg4%

Calcium 136mg14%

Iron 2mg11%

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

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

25
Oct
2025

Baked Apples for Two

categories: Desserts

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Baked Apples for Two is a classic dessert! Sweet crisp apples, filled with butter, brown sugar, cinnamon and pecans are baked until tender!

Fall is a wonderful time to make Baked Apples For Two (or three or four)! Our two sons have grown and live on their own, so lately I have made a few more meals that are simply perfect for two!

This is a dessert that can be easily modified to serve as many friends and family as necessary. Baked apples are simple to make and they taste magnificent, no matter what time of year you decide to make them! Here’s how to make Baked Apples For Two.

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

Prepare The Apples For Filling

For this recipe you will used two good-sized Honeycrisp apples. Wash them well and then pat them dry with paper towels before beginning. Preheat your oven to 350°F.

Honeycrisp apples are fantastic for this recipe because they are very crisp and sweet, which means they hold their shape well when stuffed and baked. You can also use Gala or Macintosh apples if you prefer.

If necessary, cut a very thin slice off the bottom to level the bottom out and ensure the apples will sit straight in the baking pan (see 2nd photo below).

Use an apple corer to remove the core and seeds of the apple, but make sure you don’t cut it all the way through the bottom. You need to leave some apple left at the bottom to hold the delicious filling IN THE APPLE!

If you don’t have access to an apple corer utensil, use a sharp knife to carefully hollow out the core. Once you have removed the core of the apple, go back and hollow it out just a little bit more.

You will want to widen the opening slightly, in order to hold more filling. You can also use a spoon to do this, because it’s a little safer than using a sharp knife! Set the apples aside while you quickly prepare the streusel filling for the apples.

Make The Filling For The Apples

In a small bowl mix melted butter, light brown sugar, ground cinnamon, a tiny pinch of salt, chopped pecans (or walnuts), and flour.

Stir these ingredients together until it becomes a thick, streusel-like mixture (as shown in the photo below). This will be the filling for the cored apples.

Stuff The Apples

Divide the filling evenly between the 2 apples, pushing it deep into the hollowed-out core. Firmly pack or pile up the filling on top of the apples (if necessary) to be able to use all the filling.

Pour water to a depth of about ½” into a 9″ x 9″ baking dish or into a small, rimmed baking sheet. Carefully set the two filled apples into the pan (on top of the water).

Bake The Apples

Carefully place the pan in the preheated oven. Bake the apples (uncovered) at 350°F. for 35-40 minutes. NOTE: The length of baking time may vary slightly based on the size of the apples you are using. I recommend checking on them at the 30-minute mark, then keep an eye on them until done.

When done, the streusel filling should be nicely browned, and a butter knife (or even a toothpick!) can easily be inserted into an apple. The baked apples for two (when done cooking) must be tender all the way through!

Serve The Baked Apples For Two

Carefully remove each of the baked apples to a plate and let them cool slightly before serving. A metal spatula works well for lifting the slightly heavy apples up and out of the baking dish.

Baked apples for two can be eaten as is, once they have cooled slightly. We always like to add a scoop of vanilla bean ice cream to make this dish look and taste perfect!

When you first cut into the apple, it should cut very easily! Inside you can see how the filling goes all the way to the bottom of the apple, which means you should have luscious brown sugar cinnamon pecan streusel in every bite.

This dessert is lovely, especially in the Fall, but can be enjoyed almost any time of the year for a wonderful treat! I’m confident you will love baked apples for two as much as my husband and I do!

TIP: We feel baked apples are at their BEST eaten as soon as they’re done baking, BUT you can store them a couple of days in the refrigerator (covered) if you’re making them ahead of time. You can re-heat the apples in a microwave (on 50% power) OR re-heat them (covered) in a 350°F. oven until warmed all the way through.

I really hope you have the opportunity make this dessert for those you love, because they’re wonderful! The apples also smell so good while they are baking, so that is an added plus!

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

Looking For More APPLE DESSERT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from (and with thanks to Kristina), at: Old Fashioned Baked Apples Recipe – Proverbs 31 Homestead

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Apples for Two

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Baked Apples for Two is a classic dessert! Sweet crisp apples, filled with butter, brown sugar, cinnamon and pecans are baked until tender!

Category: Dessert

Cuisine: American

Keyword: baked apples for two

Servings: 2

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium Honeycrisp apples
¼ cup light brown sugar
1½ Tablespoons butter, melted
1¼ Tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ cup finely chopped pecans (or walnuts)
1 tiny pinch of salt

US Customary - Metric

Instructions

Preheat oven to 350°F. Add water to a 9" x 9" baking dish or small, rimmed baking sheet until it reaches a depth of ½" of water. Set aside.
Wash apples; pat them dry with paper towels. If necessary, cut a very thin slice off the bottom to ensure the apples will be sit level in the baking dish.
Use apple corer (or sharp knife to remove the apple core and seeds, but make sure you don't cut all the way through the bottom. You want the filling to stay IN THE APPLE! Once you have removed the core/seeds, widen the opening more, to hold more filling. You can use a spoon for this, because it's safer than using a sharp knife! Set apples aside.
In a bowl mix melted butter, brown sugar, cinnamon, a tiny pinch of salt, chopped pecans (or walnuts), and flour. Stir until it becomes a thick, streusel-like mixture. This is the filling for the cored apples.
Divide filling evenly between the 2 apples, pushing it deep into the hollowed-out core. Pack or pile the filling on top of the apples (if necessary) to use all the filling. Place apples into the prepared baking dish (set them in the water).
Place baking dish in preheated oven. Bake apples (uncovered) at 350°F. for 35-40 minutes. NOTE: Baking time may vary slightly, based on the size, variety or ripeness of apples used. I recommend checking them at the 30-minute mark, then keep an eye on them until done. When done, filling should be nicely browned, and a butter knife (or even a toothpick!) can easily be inserted into the apple. The baked apples must be tender all the way through!
Transfer apples out of dish with a metal spatula; cool slightly before serving. Serve warm, with a scoop of vanilla ice cream (if desired) and enjoy!

Nutrition Facts

Baked Apples for Two

Amount Per Serving (1 baked apple)

Calories 387 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 23mg8%

Sodium 271mg12%

Potassium 297mg8%

Carbohydrates 58g19%

Fiber 6g25%

Sugar 46g51%

Protein 2g4%

Vitamin A 370IU7%

Vitamin C 9mg11%

Calcium 52mg5%

Iron 1mg6%

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

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

07
Oct
2025

Homemade Decorative Sprinkles

categories: Desserts, Tip Of The Day

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Did you know you can make Homemade Decorative Sprinkles from scratch? They’re easy to make (in any color you want) to top your baked treats!

Last year I went on the hunt for colored “Halloween or Fall-inspired decorative sprinkles” to use for a treat I was making. I went to 3 different stores and couldn’t find any sprinkles in the colors I needed. Nothing!

After my relentless search, I came home and decided to research online to see if anyone out there knew how to make decorative sprinkles from scratch in custom colors.

Guess what? They CAN be made at home! I discovered a great blog where I learned how to do this and it WORKS (thank you John, at Preppy Kitchen). So, I made my own decorative sprinkles in the colors I wanted! they turned out great, and I used them on my Fall treats (shown further below).

I love that cute little sprinkles are easy to make in so many colors, and the possibilities are endless! Hooray! Here’s how to make your own homemade decorative sprinkles.

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

Combine The Sprinkle Ingredients

The first thing you need to do is SIFT 1 cup of powdered sugar (also known as confectioner’s sugar) into a large bowl. Make sure there are no clumps, because they will clog up the works while piping the icing later.

Add 1 Tablespoon of light corn syrup, ½ teaspoon of vanilla extract and 1½ Tablespoons of water to the sifted powdered sugar. Beat well until it becomes smooth and lump-free.

Once the icing is smooth, add the remaining ½ cup of sifted powdered sugar. Mix well until fully combined, lump free and is flowing and “pipeable”.

TIP: If necessary, add a tiny bit more water (approx. 1 teaspoon at a time) until this mixture becomes flowing and “pipeable”. Make sure the icing can be easily piped through a pastry bag tip or other piping bag.

Color The Sprinkle Mixture

Divide the icing between small bowls, with the number of bowls used based on the different number of colors you will be making.

When I photographed this last Fall, I wanted to use orange, black and white for the Halloween treats I was making. I kept some of the icing white and then divided the rest into two small bowls for the two other colors.

Add drops of food coloring, as much as necessary to achieve the color you want. Stir the food coloring into the icing mixture very well, to thoroughly distribute the color evenly.

TIP: The colored icing will lighten and fade slightly as it dries overnight and becomes hard, so add just a tiny bit more food coloring than you think you should.

Pipe Sprinkles With Pastry Bag OR Plastic Sealable Bag

Load your pastry bags with the various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. I own many pastry bags, but photographed this using Ziploc resealable bags, because I realize most people don’t have pastry bags.

Spoon each color of icing into the bottom corner of the Ziploc bags, release air from the bag, then seal the bag.

NOTE: Before you do anything else, line a baking sheet with parchment paper so it’s ready to go once the colored icing bags are prepared.

Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. If using Zip-Loc bags, use scissors to cut a very small opening across the bottom corner of the bag.

This opening should only be big enough to pipe a thin line of icing through. You want those colored sprinkles to be thin!

Pipe Sprinkle Lines And Let Dry Overnight

Using each color of icing (one at a time), pipe thin lines of colored icing onto the parchment paper, continuing to squeeze the icing out of the bag as you go.

The photo below is of all three colors piped onto the parchment paper. Try and get the lines as straight as possible and make sure they don’t touch each other. My hands were really jiggling while I did this as you can see in the photo below… ha ha! If you want to make colored DOTS instead of lines, feel free to do that, as well.

HELPFUL TIP: A tip from the original author is when you’re piping the lines, try to keep the tip about ½” above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing.

Set the baking sheet full of “future” homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours)!

Cut The Dried Sprinkles

The dried sprinkles should be hardened and fully dry by the next day. Gather some of the colored lines by pulling them off the parchment paper (some may break off while doing this).

Use a knife to cut the colored lines into the smaller size you want for your homemade decorative sprinkles. I usually cut the sprinkles into about ¼-½ long pieces.

When done with a certain color, move them aside and repeat until all the colors of sprinkles have been cut into the desired sizes you want.

Separate Colors OR Combine Sprinkles – Your Choice!

At this point, you will have small amount of homemade decorative sprinkles, made to order! Store each color in a separate airtight container in the pantry, and they’ll last for about a year.

You can also combine certain color combinations and store them together in an airtight container in the pantry, where they’ll last for about a year.

Time To Use The Homemade Decorative Sprinkles

This “recipe” is wonderful because you can easily create an endless supply of various colors of homemade decorative sprinkles to use throughout the year! If you need more, the recipe can EASILY be doubled or tripled, to suit your needs.

Now you know how to make colored sprinkles to use for Valentines Day, Easter/Spring, Christmas, Winter, Fall, Birthdays and any other time. How cool is that!

I enjoyed using these orange, black and white homemade decorative sprinkles last Fall when I made delicious Chocolate Dipped Fall Pretzels. You can see in the photo below how cute they look!

I hope you have the opportunity to make your own colorful homemade decorative sprinkles. They really are simple to make, taste great, and can be easily custom colored!

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

Looking For More Interesting TIPS or HOW-TO’S?

You can find ALL of my recipes (and tips) in the Recipe Index, which is located at the top of the page. I have many to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Original recipe source (and with thanks to John Kanell) at: https://preppykitchen.com/homemade-sprinkles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Decorative Sprinkles

Prep Time

10 mins

Cook Time

0 mins

Drying Time (inactive)

12 hrs

Total Time

12 hrs 10 mins

Did you know you can make Homemade Decorative Sprinkles from scratch? They're easy to make (in any color you want) to top your baked treats!

Category: Condiment

Cuisine: All Cuisines

Keyword: homemade decorative sprinkles

Servings: 16 (1 Tbsp. per serving)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups powdered sugar (confectioner's sugar) DIVIDED USE
1½ Tablespoons water (cool not hot)
1 Tablespoon light corn syrup
½ teaspoon vanilla extract
additional water, IF NEEDED *add 1 tsp. at a time, only if needed
gel or liquid food coloring

Instructions

Line a baking sheet with parchment paper. Set aside until later.
Sift 1 cup powdered sugar into a large bowl. Add corn syrup, vanilla extract and 1½ Tablespoons water to the powdered sugar. Beat well until smooth and lump-free. Sift and add the remaining ½ cup powdered sugar. Mix well until fully combined, flowing and "pipeable". TIP: If necessary, add a bit more water (about 1 teaspoon at a time) until mixture is smooth, thick yet flowing enough to be easily piped through a pastry bag tip.
Divide icing into small bowls based on the number of colors you're making. Add food coloring as needed to achieve the color you want. Stir food coloring into the icing to distribute color evenly. TIP: Colored icing will lighten and fade slightly as it dries and hardens overnight, so add just a tiny bit more food coloring than you think you should.
Load pastry bags with various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. **If using Ziploc-style bags, spoon each color of icing into the bottom corner of individual bags, release the air, then seal the bags. Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. Use scissors to cut across the bottom corner of the bag. This opening should only be big enough to pipe a thin line of icing through.
Pipe thin lines of colored icing onto the parchment paper-lined baking sheet, squeezing icing out of the bag as you go. Try and get the lines as straight as possible and make sure they don't touch each other. HELPFUL TIP: When piping the lines, try to keep the pastry tip (or corner of the bag) about ½" above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing. Set the baking sheet full of "future" homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours).
After they have dried completely (12 hours), use a knife to cut each colored line of icing into ¼"-½" long pieces. When done with each color, set them aside. Repeat until all colored lines have been cut into desired sizes. Store sprinkles in airtight containers for up to a year.

Nutrition Facts

Homemade Decorative Sprinkles

Amount Per Serving (1 Tablespoon)

Calories 48

% Daily Value*

Fat 0.003g0%

Sodium 1mg0%

Potassium 0.4mg0%

Carbohydrates 12g4%

Sugar 12g13%

Calcium 0.3mg0%

Iron 0.01mg0%

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

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13
Sep
2025

Maple Coconut Oatmeal Cookies

categories: Cookies, Desserts

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Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

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

Combine The “Dry” Ingredients

Before you begin, preheat your oven to 350°F. Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

Brown The Butter For The BEST Flavor

When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

Add “Wet” Ingredients To The “Dry” Ingredients

In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

Final Step

The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using.

Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

Shaping The Cookies

Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls!

Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

Bake The Cookies

Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

Important Note About The Baking Time!

IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven!

Serve And Enjoy Maple Coconut Oatmeal Cookies!

Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

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

Looking For More COOKIE RECIPES?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

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Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Coconut Oatmeal Cookies

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

Category: Cookies, Dessert, Snack

Cuisine: All Cuisines

Keyword: maple coconut oatmeal cookies

Servings: 24 cookies

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups old-fashioned oats
1⅓ cups all-purpose flour
1 cup light brown sugar (packed)
½ cup shredded sweetened coconut
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter
5 Tablespoons pure maple syrup
1 teaspoon baking soda
2 Tablespoons boiling water
1 teaspoon vanilla extract
1 cup pecans toasted and chopped

US Customary - Metric

Instructions

Preheat oven to 350°F. Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.
Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.
Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.
In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.
Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.
Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.
Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.
Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary). IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.
Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

Nutrition Facts

Maple Coconut Oatmeal Cookies

Amount Per Serving (1 cookie)

Calories 166 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 177mg8%

Potassium 77mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 21mg2%

Iron 1mg6%

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

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26
Aug
2025

Instant Pot Blackberry Crisp

categories: Cobblers and Crisps, Desserts, Instant Pot Recipes

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Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you’ll love this dessert!

Did you know you can use an Instant Pot to make an incredible blackberry crisp? Well… it’s TRUE! Even when it’s really hot outside (and I don’t want to heat up our kitchen), I can whip up an absolutely delicious fruit crisp in no time at all, using this handy dandy kitchen appliance!

This recipe is very versatile because, if necessary, you can use FROZEN blackberries as long as you don’t let them thaw! The good news is this means you can make Instant Pot Blackberry Crisp all year long, for a little taste of summer (even if it’s snowing outside!).

This is a very simple dessert recipe to prepare, and the end result is amazingly delicious! You’re going to love it! Here’s how to make Instant Pot Blackberry Crisp.

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

Before You Start – A Little Prep

Place a trivet in the inner pot, then add 1 cup of water. Set the Instant Pot aside while you make the fruit filling and streusel topping for the blackberry crisp.

You’ll need a 7″ round baking pan or a 7″ wide oven-safe glass bowl to make the blackberry crisp, so plan accordingly (they need to fit in a 6 qt. or 8-qt. Instant Pot). Generously spray the baking pan (or oven-safe bowl) you’re using with non-stick cooking spray on the bottom and sides.

Prepare The Blackberries And Streusel Topping

Place the blackberries in a medium-sized bowl. NOTE: If you’re using frozen blackberries, do not thaw them, but simply add them (still frozen) to the bowl.

Add granulated sugar and fresh lemon juice and gently stir until all the berries are covered with the sugar mixture.

Pour or spoon the berries into the greased 7″ baking pan and spread them out until the bottom of the baking pan (or bowl) is fully covered.

Now it’s time to make the streusel topping. In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together, until combined. Add melted butter and stir until the streusel becomes crumbly and can hold together when pinched.

Use your fingers to pinch off and distribute the streusel topping over the blackberry filling, making sure to evenly cover the blackberries.

Prep The Crisp For Cooking

Cover the pan with aluminum foil, crimping the edges firmly around the pan to ensure a secure seal. The foil helps prevent any water (condensation) from getting on the blackberry crisp while it cooks.

Carefully lower the covered baking pan onto the trivet (you may want to use the tip below if the baking dish you’re using doesn’t have a handle).

TIP: If needed, you can make a “sling” to help lower the baking pan into the inner pot. Do this by tearing off a long piece of foil (18″-20″), then fold it (lengthwise) into thirds so it’s thicker and stronger. Put the foil UNDER the pot with the long ends coming up both sides (shown below). Holding the ends of the foil, gently lower the pan onto the trivet. You can cook with the sling in place in the pot, then when it’s done cooking, it’s easy to lift the pan up and out of the hot inner pot.

Cook The Blackberry Crisp

Close the lid and lock it in place. Flip the steam release valve to SEALING. Select the MANUAL button (high pressure) and set the timer for 10 minutes.

It will take the Instant Pot about 7-9 minutes to reach full internal pressure before the cooking program (and timer) begins. The pressure gauge will pop up when it reaches full pressure. When the 10-minute cooking timer ends, the machine should alert you with a beeping sound.

When the cooking program ends, let the pressure release NATURALLY (do nothing) for 5 minutes, then flip the pressure knob to VENTING to release any remaining steam still inside. The pressure gauge should drop back down once all steam has been released, indicating it is safe for you to unlock and remove the lid.

Open the lid and carefully remove the baking pan out of the Instant Pot. At this point, in reality the blackberry crisp has finished cooking and can be cooled slightly then served. For BEST RESULTS, I highly recommend doing one quick final step before serving (see NOTE below).

NOTE: If you would like the streusel to be browner (and crispier), turn on your oven broiler while the Instant Pot is venting the steam. Once removed from the Instant Pot, place the baking pan on a rack about 4″ under the broiler in your oven. Keep an eye on it, of course, but after 2-3 minutes under the broiler, the topping should be more browned in color and even more crisp!

Serve And Enjoy Instant Pot Blackberry Crisp

Let the blackberry crisp cool for several minutes (it will firm up slightly), then scoop out warm portions into serving bowls. We usually get 5 small servings from this recipe.

Add a scoop of vanilla ice cream on top, if desired and serve this absolutely delicious blackberry crisp. The topping is crisp and buttery, and the blackberry filling tastes wonderful!

Here you go… I saved a big bite for you! You’re welcome! I’m confident you will love this delicious fruit cobbler as much as we do and will make it many times for family and friends.

I love using fresh-picked blackberries in the summertime, but it’s a wonderful option to enjoy this dessert year-round if you use frozen blackberries! Hooray!

I hope you have the opportunity to make this decadent Instant Pot Blackberry Crisp and hope you (and those you love) really enjoy it, too!

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

Looking For More COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious recipes for cobblers and crisps you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe:

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Blackberry Crisp

Prep Time

10 mins

Cook Time

10 mins

Pressurization time-(approx. 8-10 minutes)

10 mins

Total Time

30 mins

Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!

Category: Dessert

Cuisine: All Cuisines

Keyword: Instant Pot Blackberry Crisp

Servings: 5 small servings

Calories Per Serving: 412 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup water For Instant Pot
cooking spray (as needed) to grease 7" baking pan

For Blackberry Crisp:

12 ounces fresh or *frozen blackberries *If using frozen, DO NOT THAW
3 Tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 cup old-fashioned oats uncooked
½ cup all-purpose flour
½ cup brown sugar light or dark½
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup butter MELTED (½ cup = 1 stick)

OPTIONAL: Vanilla ice cream, for serving

US Customary - Metric

Instructions

Place a trivet in the inner pot; add 1 cup of water. Spray a 7" baking pan generously with cooking spray on bottom/sides.
Place blackberries in a medium bowl. NOTE: If using frozen berries, do not thaw; put them (still frozen) in the bowl. Add granulated sugar and lemon juice. Gently stir until combined. Pour berries into baking pan; spread to cover the bottom.
In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together. Add melted butter; stir until streusel is crumbly and holds together when pinched. Spread streusel over the blackberries, covering the fruit.
Cover baking pan with foil, crimping the edges firmly around the pan to seal. Lower pan onto the trivet in the inner pot.
Put the lid on the Instant Pot; lock it in place. Turn the steam release valve to SEALING. Select the MANUAL button (high pressure); set the timer for 10 minutes. It will take 7-10 minutes to reach full pressure before cooking program/timer begins. When cooking program ends, the machine should beep.
Let the pressure release NATURALLY (do nothing) for 5 minutes, then flip pressure knob to VENTING to release all remaining steam. Pressure gauge will drop back down once all steam is gone, indicating it's safe to open the lid. Remove baking pan from the inner pot. The blackberry crisp is done cooking and can be cooled slightly then served. *I prefer to brown and "crisp up" the topping a bit more so I do 1 more step before serving. NOTE (optional): If you want streusel to be browner, turn on your oven broiler while the IP is venting. Once baking pan is removed from the IP, place it on a rack about 4" under the broiler. Keep an eye on it- after 1-2 minutes under broiler, streusel should be browner and crisper!
Let blackberry crisp cool for a few minutes (it will firm up as it cools), then scoop out warm portions into bowls (5 small servings). Add a scoop of vanilla ice cream (if desired) and serve. Enjoy!

Nutrition Facts

Instant Pot Blackberry Crisp

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

Calories 412 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 49mg16%

Sodium 164mg7%

Potassium 219mg6%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 32g36%

Protein 5g10%

Vitamin A 714IU14%

Vitamin C 15mg18%

Calcium 57mg6%

Iron 2mg11%

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

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30
Jul
2025

Instant Pot Cinnamon Bundt Cake

categories: Breakfast, Cakes, Instant Pot Recipes

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Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

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

Make Cinnamon Sugar and Prepare Bundt Pan

Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

Prepare The Bundt Cake Batter

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

Layer And Swirl The Batter and Cinnamon Sugar

Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

Prepare The Instant Pot And Bundt Cake For Cooking

Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

Cook The Cinnamon Bundt Cake

Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

Glaze And Serve Instant Pot Cinnamon Bundt Cake

While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Cinnamon Bundt Cake

Prep Time

10 mins

Cook Time

45 mins

Natural Pressure Release and Cooling

15 mins

Total Time

1 hr 10 mins

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Category: Breakfast, Dessert or Coffeecake

Cuisine: All Cuisines

Keyword: Instant Pot, cinnamon bundt cake

Servings: 8 wedges

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cinnamon Sugar:

2 Tablespoons granulated sugar
¾ teaspoon ground cinnamon

For Bundt Pan:

softened butter (to generously grease bundt pan) AS NEEDED

For Cake:

2 cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup butter melted/cooled
½ cup low-fat milk (or whole) at room temp.
2 teaspoons vanilla extract
2 large eggs at room temp.

For Icing:

½ cup powdered sugar (confectioner's sugar)
¼ cup cream cheese at room temp.
½ teaspoon vanilla extract

US Customary - Metric

Instructions

A Little Prep:

Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

Make Batter:

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.
Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

Cook The Cinnamon Bundt Cake:

Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.
Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.
When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

Icing And Serving Cake:

Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.
Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

Recipe Notes

NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

Nutrition Facts

Instant Pot Cinnamon Bundt Cake

Amount Per Serving (1 slice (1/8 of total))

Calories 366 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 290mg13%

Potassium 198mg6%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 479IU10%

Vitamin C 0.04mg0%

Calcium 90mg9%

Iron 2mg11%

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

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

18
Jul
2025

Crème de Menthe Brownies

categories: Bar Cookies, Chocolate, Desserts

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Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Today I want to share an amazing recipe for crème de menthe brownies, delectable and decadent dessert bars I’m confident you’re going to love.

If you love chocolate (like I do-sigh) then I’m sure these brownies will be a big hit. The brownies have three distinct layers consisting of a baked brownie base, spread with a peppermint flavored filling, then topped off with a hardened chocolate glaze. They are amazing!

The prep work does take a bit of time as each layer is made separately and has to cool or be refrigerated before the next layer goes on. That’s not a problem for me; it’s just something you will need to take into account if you plan to make them.

Believe me, these fudgy, layered brownies are worth every minute of your time once you taste them! Here’s how to make crème de menthe brownies.

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

Make The Brownie Layer

Before beginning, preheat your oven to 350°F. and lightly grease a 9″ x 9″ square baking dish on the bottom and sides. You will want your oven and prepared pan ready to go after mixing the brownie layer!

In a double boiler, heat unsweetened baking chocolate with butter on low heat until they melt. **This involves putting the chocolate and butter in a small saucepan and placing it over a larger pan of simmering water. Be careful to not let any water get into the pan with the chocolate or butter.

Once they are fully melted, stir to combine, then remove the pan up and out of the simmering water and let the mixture cool slightly.

While the chocolate mixture cools, prepare the batter for the brownie layer. In a medium-sized mixing bowl, whisk eggs well, then add granulated sugar and whisk again until the mixture is fluffy, and fully combined.

Add flour, vanilla extract, crème de menthe liqueur and salt, then pour the cooled chocolate and butter mixture into the bowl. TIP: The chocolate needs to be cooled before adding so it doesn’t “scramble” the eggs! Whisk (or stir) until all these ingredients are fully combined together.

Prepare The Batter To Bake The Brownie Layer

Once the batter is fully combined, you will have your brownie batter ready to go. Pour the brownie batter into the greased baking dish.

Bake the brownie layer at 350°F for about 20-22 minutes. When done, the brownie layer should have slightly pulled away from the sides of the dish. If you insert a toothpick into the center of the brownie layer, it should come out clean (free of batter).

Place the baking dish on a wire rack, set aside and let the brownie layer cool (still in the pan) to room temperature.

Make The Crème de Menthe Filling Layer

While the brownie layer is cooling, make the crème de menthe filling for the second layer. Beat the butter, cream cheese and powdered sugar using an electric mixer on Medium speed until they’re well-blended.

Add crème de menthe liqueur to the filling mixture. Crème de Menthe is a liqueur found in grocery or liquor stores and is known for its bold peppermint flavor. It can be used to flavor drinks, cakes, frostings, grasshopper pie, etc.

I make my own from scratch; here’s the recipe on my blog for homemade crème de menthe. It’s simple to make and adds a lot of mint flavor to many recipes!

Beat the batter very well until it becomes thick and creamy. The batter for layer #2 will have a slight, pale green color, as well. TIP: If you want the filling to look greener, simply add a drop or two of green food color (making it greener is perfect for St. Patrick’s Day!).

Spread the Mint Filling

When you’re sure the brownie layer is cool, spread the crème de menthe filling on top to cover. Place the pan in the refrigerator and chill until the mint layer is very cold and firm.

Keep the dish in the refrigerator while you make the final chocolate topping layer. Remove it from the fridge only when you are ready to pour the warm (not hot) chocolate topping glaze on!

Make A Chocolate “Glaze” Layer

The final layer for the crème de menthe brownies is a chocolate “glaze”. Use a double boiler to make it (once again using a small pan over a larger pan of simmering water).

Put chocolate chips and butter in a double boiler. Cook, stirring often, until they melt and the glaze is completely smooth. Remove the pan from the heat once it is done and let it cool down until it is “WARM” (but not hot).

Pour the WARM chocolate glaze over the mint layer, spreading or tilting the baking dish until the entire surface is covered. Place the brownies back in the refrigerator until the chocolate hardens.

Serve And Enjoy Crème de Menthe Brownies

Take the brownies out of the refrigerator about 15 minutes before slicing (to avoid cracking the cold, hardened chocolate glaze). Cut the brownies into 16 portions, serve and enjoy!

Creme de menthe brownies are absolutely fudgy and delicious, with that lovely little pop of peppermint flavor from the middle layer! We absolutely LOVE these brownies, and hope you will, too!

Any leftovers you may have can be stored in the refrigerator (for best results) for several days. However, I need to warn you that they may not last too long because they are so GOOD!

Thanks for taking time out of your day to stop by my blog. I hope you have the chance to make (and enjoy) these delicious brownies. They are quite decadent and are such a yummy treat!

Take care, may God bless you, and I hope you enjoy an absolutely wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some amazingly delicious bar cookie recipes you can check out, including:

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Recipe adapted from: Paula Deen’s Creme De Menthe Brownies Recipe – Food.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crème de Menthe Brownies

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Category: Dessert

Cuisine: All Cuisines

Keyword: crème de menthe brownies

Servings: 16

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Brownie Base- Layer #1:

2 ounces unsweetened baking chocolate
½ cup butter =1 stick
2 large eggs
1 cup granulated sugar
½ cup all purpose flour
⅛ teaspoon crème de menthe liqueur
¾ teaspoon vanilla extract
¼ teaspoon salt

Mint Filling- Layer #2:

½ cup butter softened (but not melted)
¼ cup cream cheese softened
2 cups powdered sugar (sifted)
2 Tablespoons crème de menthe liqueur

Chocolate Topping- Layer #3

3 ounces semi-sweet chocolate chips
3 Tablespoons butter

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly grease bottom/sides of a 9" x 9" baking dish.
BROWNIE LAYER (#1): In a double boiler, melt unsweetened baking chocolate with butter on low heat, stirring often until smooth. Remove from heat; let mixture cool slightly.
In a medium bowl, whisk eggs; add granulated sugar; whisk until mixture is fluffy and fully combined. Add flour, crème de menthe and salt; pour cooled chocolate mixture into the bowl. TIP: Chocolate must be cooled before adding so it doesn't "scramble" the eggs! Stir until fully combined. Pour batter into prepared dish.
Bake brownie layer at 350°F. for 20-22 minutes. When done, brownies should have slightly pulled away from sides of the dish. Insert a toothpick into the center; it should come out clean (free of batter). Place baking dish on wire rack; set aside/let cool (still in the pan) to room temperature.
MINT LAYER (#2): While brownies cool, make mint filling. Beat butter, cream cheese and powdered sugar with electric mixer on Medium until well-blended. Add crème de menthe. Beat well until it becomes smooth, thick and creamy. TIP: If you want greener filling, add 1-2 drops of green food color.
Once brownie layer is cool, gently spread mint filling on top. Place pan in refrigerator; chill until mint layer is cold/firm. Keep refrigerated while you make chocolate topping.
CHOCOLATE TOPPING (#3): Put chocolate chips and butter in a double boiler. Cook over simmering water, stirring often until melted and smooth. Remove pan from heat; let it cool down until "WARM" (but not hot). Pour WARM chocolate glaze over the mint layer, spreading or tilting baking dish until covered. Place brownies back in refrigerator- chill them until chocolate hardens.
TO SERVE: Remove brownies from refrigerator 15 minutes before slicing (to avoid cracking the hardened chocolate glaze). Cut into 16 portions, serve and enjoy!

Recipe Notes

NOTE: This recipe's prep time does not include the time needed to cool down layers after baking or refrigerate the layers (times may vary), so plan accordingly.

Nutrition Facts

Crème de Menthe Brownies

Amount Per Serving (1 brownie)

Calories 314 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 169mg7%

Potassium 86mg2%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 30g33%

Protein 2g4%

Vitamin A 477IU10%

Calcium 21mg2%

Iron 1mg6%

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

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30
Jun
2025

Patriotic Chocolate Pops

categories: Chocolate, Desserts, Holidays!

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Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

If you’re looking for a fun treat to serve at your Independence Day celebration, perhaps you would be interested in making colorful patriotic chocolate pops?

Each “pop” is filled with a simple, two ingredient chocolate filling. The outside is decorated with layers of red, white and blue chocolate that make the pops look wonderfully “patriotic”.

Set these cute treats out along with some favorite July 4th decorations and see how fast they get gobbled up by your family and friends. They are REALLY tasty and I’m sure you will love them!

They do take a little bit of a time to make (waiting for layers of colored chocolate to harden), but the results are worth every minute! Here’s how to make these patriotic chocolate pops.

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

Making The Chocolate Pops

To make these patriotic chocolate pops you will need 36 Oreo (or other chocolate and creme filled cookies). See note below for important info. about the cookies.

IMPORTANT- Do NOT use double-stuffed or it will not produce the firm chocolate pop needed! Simply use good ol’ Oreo cookies, original flavor and filling. One regular sized package will contain approximately 36 cookies.

Place the cookies in a food processor with the regular blade attachment. Process the cookies until they become fine crumbs. You can use a blender to do this if you don’t have access to a food processor. TIP: Process about half of the cookies first, then add the remaining cookies for easiest and best results.

Once all the cookies have been processed into fine crumbs, add 8 ounces of softened cream cheese into the food processor. If you cut the cream cheese into chunks, it will be easier!

Shape The Chocolate Mixture Into Balls

When the cookie and cream cheese mixture is fully processed, it is time to shape the chocolate into balls. Line a baking sheet with parchment paper or wax paper, because you’ll put each chocolate ball onto it once formed.

For each ball you will use 1 Tablespoon of the mixture, so use a cookie scoop if you have one that size. Place a Tablespoon of the chocolate mixture in the palm of your hand and roll it between your palms until it forms a cohesive ball.

Set the chocolate ball onto the parchment paper-lined baking sheet and continue this process until all the “dough” is gone. You should end up with approximately 32-35 chocolate balls of “dough”.

Refrigerate the chocolate pops for 1 hour OR put the baking sheet in the freezer and freeze them for 30 minutes. TIP: Don’t skip this step, because you need the chocolate pops to be really cold before you cover them with chocolate “icing”.

The Next Step

Now it’s time to think ahead to where you will hold all the chocolate pops as you put the colored chocolate layer on. It needs to be someplace where each chocolate pop (with the stick inserted) can stand up (separate from the other pops) while the chocolate sets up.

I came up with an idea for this because I didn’t know how to do this and didn’t have any fancy kitchen gadget to use. Here’s what I did, and perhaps this would work for you, as well!

Place dried uncooked beans about halfway up in 6-7 juice glasses. I used black beans which held the pop sticks securely in the cup. This way I could add several finished pops (5-6) to each cup. I suppose you could also use rice to do this, but I haven’t tried that method.

Dipping The Chocolate Pops

For the patriotic chocolate pops, I used red, white and blue chocolate candy wafers found in grocery stores or in some craft stores. The is also called “almond bark” in some stores.

I got these bags (shown below) at Hobby Lobby, and I know that Michael’s craft store also carries similar products. This time I used these 3 colors for July 4th but use whatever icing colors you choose any time of the year or holiday!

Each of these bags of colored candy wafers was 12 ounces, but you won’t use the entire bag. Save any remaining chocolate wafers to make more pops or use in other recipes.

When I make them, I only melt and use one color at a time (and only about ¼ bag at a time) following the package directions. NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing a little.

Once the chocolate icing hardens for the first layer, I melt and cool another color and apply that in a drizzle or as desired, etc. It takes a while to do this, but the end result is worth it!

Dipping The Chocolate Pops

Melt the chocolate wafers (and shortening) according to pkg. instructions, then let the chocolate cool for about a minute. I usually melt the chocolate wafers with a tiny bit of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again.

Continue until the chocolate is completely smooth and creamy. Let the chocolate cool for only about a minute, then remove the pops from the refrigerator (or freezer).

Remove about 10 pops at a time from the refrigerator or freezer so the rest can remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through.

You can place this first batch of pops into the bean-filled cups to hold them intact while you coat each one, which helps!

Decorating The Chocolate Pops

Pick a color to cover the entire pop. You can see in the photo below how the blue colored chocolate looked during the heating and how it looked when I covered the chocolate ball.

Holding the pop by the “stick” immerse it in the chocolate and rotate it until fully covered. Use a spoon if necessary to ensure the entire ball is covered.

Let any excess drip back into the bowl, then carefully place the stick into a bean-filled glass to hold it secure and upright while the chocolate sets or hardens. As the chocolate hardens, it will also hold the “stick” firmly in place.

Finishing The Colorful Patriotic Pops

The basic method for decorating the pops is to fully cover the pop with a chosen base color. After that, you’ll drizzle with accent colors (1 at a time) once the chocolate hardens.

Here’s how I decorated the pops (blue base and red base shown below). Once the blue pops were done, I moved on to red and white base colors, covering as many of the pops in those colors as I wanted. *Remember to only remove the number of pops needed for a certain color from the fridge.

When all the patriotic chocolate pops are covered with a base coat and the chocolate has set up, melt more of the three colors (one at a time) for drizzling and adding additional colors.

Drizzle the melted chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops, if desired, while the final chocolate layer is still “wet”.

Serve And Enjoy Patriotic Chocolate Pops!

Once the outer layer on the finished patriotic chocolate pops have hardened, I suggest placing the pop-filled cups in the refrigerator to *fully chill them before serving (*optional but recommended).

Place the patriotic chocolate pops out with a few table decorations and watch how fast they disappear! The outside is firm, and the chocolate filling is so fudge-like and crazy delicious, I’ll bet you can’t eat more than one! They’re DELICIOUS!

Give Some to Friends!

I bundled up about 6-7 of the pops with some pretty ribbon and gave a “bouquet” of patriotic chocolate pops to some of our neighbors and another one to a dear friend and got rave reviews!

Yes, making these chocolate pops is a bit time-consuming, but it’s worth it in my opinion! What a great start to our upcoming July 4th holiday celebration!

Here’s a peek at the inside of one of the patriotic chocolate pops. The outer chocolate covering “cracks” a bit as you bite into it, and then you see the delicious chocolate filling inside. Yum!

I hope you have the opportunity to make these decadent treats! Honestly, if you simply only want to make them and dip them in one color and add sprinkles, they would be just as good!

I’m confident your family and friends will really enjoy these fun little treats full of chocolatey goodness, regardless of how they are decorated!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful Independence Day celebration with those you love.

Looking For More JULY 4TH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes that are perfect for your July 4th celebration, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Patriotic Chocolate Pops

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time and Decorating Time

1 hr 45 mins

Total Time

1 hr 55 mins

Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

Category: Appetizer/Snack, Desssert

Cuisine: American

Keyword: patriotic chocolate pops

Servings: 32 (approximate)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chocolate Pop Filling:

36 Oreo cookies (regular, not double-stuffed) or chocolate-creme filled cookies
8 ounces cream cheese softened

For Chocolate "Icing" and Decoration:

chocolate candy wafers red, white and blue
colored decorative sprinkles, if desired

US Customary - Metric

Instructions

Make Chocolate Pop Filling:

Line a baking sheet with parchment paper or wax paper. Set aside.
Place half the cookies in a food processor. Process until they become fine crumbs. Add remaining cookies, process again. Cut cream cheese in chunks; add to chocolate crumbs. Process until ingredients are fully combined.
Put 1 Tbsp. of chocolate filling in the palm of your hand. Roll it between your palms until it is a cohesive ball. Set ball onto prepared baking sheet. Continue until all "dough" is gone (approx. 32-35 chocolate balls of "dough"). Refrigerate chocolate balls for 1 hour OR freeze them for 30 minutes. TIP: Don't skip this step- chocolate pops must be cold before covering them with colored "icing".

Decorating The Pops:

Using one color and about ¼ bag at a time, melt colored chocolate following pkg. directions (if desired). NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing out. I usually melt the chocolate wafers with a tiny bit (about a tsp. or so) of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again. Continue until the chocolate is completely smooth, lump-free and creamy. Let the chocolate cool for about a minute.
Remove about 10 pops from the refrigerator or freezer. Leave the rest chilling so they remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through. Holding the pop by the "stick" immerse the entire chocolate ball in the colored chocolate, rotating until fully covered. Use a spoon if necessary to ensure the ball is covered. Let any excess chocolate drip back into the bowl, then place the stick into a bean-filled glass to hold it secure and upright while the chocolate hardens. Repeat until this first batch of chocolate balls are covered.
Repeat process using additional colors for the base, (removing only the number of pops needed for each color from the fridge). When all pops are completely covered and chocolate has hardened, melt more of the three colors to decoratively drizzle (one color at a time). Drizzle the melted color chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops while final chocolate layer is still "wet".
Once the finished patriotic chocolate pops have hardened, place the cups holding the pops in the refrigerator to chill the pops before serving (*optional but recommended). Serve and enjoy!

Recipe Notes

IMPORTANT NOTE: The caloric calculation is for 32 chocolate pops (filling only). The amount and type of the colored chocolate "icing" used on the outside of each pop will vary widely for each home cook, so it cannot be calculated accurately.

Nutrition Facts

Patriotic Chocolate Pops

Amount Per Serving (1 chocolate pop (filling only))

Calories 77 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 4mg1%

Sodium 78mg3%

Potassium 49mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 6g7%

Protein 1g2%

Vitamin A 39IU1%

Calcium 13mg1%

Iron 2mg11%

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

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02
Jun
2025

Crunchy Oatmeal Marmalade Bars

categories: Bar Cookies, Desserts

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Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they’re DELICIOUS!

If you’re looking for a quick and easy to make treat, I hope you’ll take a look at this recipe for crunchy oatmeal marmalade bars. These dessert bars are an absolute CINCH to make and taste great!

If you can stir ingredients, pack them into a baking dish and bake them, then you can make this ridiculously SIMPLE recipe! The recipe can be easily doubled if you want or need to make more. Here’s how to make 16 crunchy oatmeal marmalade bars!

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

Prepare The Ingredients

Before starting, preheat your oven to 400°F. These dessert bars come together really, really fast, so you want your oven ready to go to save yourself some time!

To make these dessert bars you will need old-fashioned oats, walnuts (or pecans), brown sugar, coconut, salt, butter, and orange marmalade. Measure all the ingredients into a large mixing bowl.

Stir very well until all the ingredients are fully combined and the oats are fully coated. The mixture will be slightly crumbly and fairly sticky.

Pack The Greased Baking Dish

Pour the oats mixture into a well-greased (or sprayed) 8″ by 8″ baking dish. Use your hands to FIRMLY press the oat mixture out to fully cover the bottom of the dish.

Continue pressing down on the entire surface, a little bit at a time, until the oat mixture is solid and packed down in the dish. Once that’s done, they’re ready to bake! (I told you it comes together FAST… ha ha).

Time To Bake!

Bake the crunchy oatmeal marmalade bars at 400°F. for 18-22 minutes. When they’re done, the bars should be well-browned, and they should be firm to the touch.

I typically cook mine for the entire 22 minutes to ensure the best crispiness, but your time may vary, due to fluctuating oven temps.

Slice And Serve The Crunchy Oatmeal Marmalade Bars

Once they are finished baking, remove the baking dish from the oven and place it on a wire rack to cool. Let the bars cool completely, then slice them into 16 portions (each about 2″ x 2″).

To serve, transfer the crunchy oatmeal marmalade bars to a serving plate (or platter) and serve, at room temperature. The bars should be crunchy on the exterior and slightly chewy on the inside!

Store any leftover bars in an airtight, covered container on the counter. You can also freeze these dessert bars, if you want to save some of them for another time.

I hope you have the chance to make these dessert bars and trust you and those you love will really like them, too! They are so easy to make, taste great, and the recipe can easily be doubled.

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

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of bar cookie recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Original recipe source: unknown (found written on a 3″ x 5″ index card in an old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crunchy Oatmeal Marmalade Bars

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!

Category: Bar Cookies, Dessert

Cuisine: All Cuisines

Keyword: crunchy oatmeal marmalade bars

Servings: 16 bars

Calories Per Serving: 176 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old-fashioned oats
¾ cups chopped walnuts (or pecans)
½ cup dark brown sugar
½ cup shredded sweetened coconut
6 Tablespoons orange marmalade
6 Tablespoons butter melted
½ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 400℉. Grease or spray an 8" x 8" baking dish (bottom and sides). Note: If doubling the recipe use a 10" x 15" baking dish.
Measure all ingredients into a large mixing bowl. Stir very well until the ingredients are fully combined, slightly crumbly and sticky.
Pour oat mixture into prepared baking dish. Use your fingers to FIRMLY press the oat mixture out to fully cover bottom of the dish. Continue pressing down on oats a little bit at a time, until firmly packed down in the dish.
Bake at 400°F. for 18-22 minutes. When done, bars should be well-browned, crispy and firm to the touch. I typically cook mine the entire 22 minutes to ensure crispiness, but your time may vary, due to fluctuating oven temps.
Remove baking dish from the oven; place on a wire rack to cool. Let the bars cool completely, then slice into 16 portions (each 2" x 2"). Serve and enjoy.

Nutrition Facts

Crunchy Oatmeal Marmalade Bars

Amount Per Serving (1 bar)

Calories 176 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 11mg4%

Sodium 114mg5%

Potassium 90mg3%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 137IU3%

Vitamin C 0.5mg1%

Calcium 21mg2%

Iron 1mg6%

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

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20
May
2025

Chocolate Energy Balls

categories: Chocolate, Cookies

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Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

If you’re looking for a new snack recipe that isn’t loaded with extra sugar, may I suggest this recipe for chocolate energy balls? I found the original recipe online after a dinner conversation with a dear friend about recipes using dates that she had tried.

After making a couple slight tweaks to the original recipe, I was hooked on these wonderful little treats! We keep them in our refrigerator and grab one whenever we have a “chocolate craving.”

They are made very quickly using a food processor, require zero cooking time, taste great, and can be finished and ready to eat in about 10 minutes! I consider that a good thing! Here’s how to make delicious chocolate energy balls.

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

Process Ingredients Using A Food Processor

Place pecans (or walnuts), cashews, pitted medjool dates, cocoa powder, vanilla extract and sea salt into a food processor fitted with a standard S-shaped blade. NOTE: I start using 10 dates, then add 1or 2 more later, if necessary (see below).

Process these ingredients until they’re finely “chopped”, fully combined and the mixture looks like it is beginning to stick together. Stop the processor and test it.

Test The Date And Nut Mixture

To test it, remove a teaspoon of the mixture and press it together firmly with your fingers to see if holds together in a cohesive unit. This is important for the texture of the energy balls, so make sure to do this!

Add a couple more dates and/or a teaspoon of water if you find the mixture is still a bit too crumbly. I usually need to add 2 more dates (which makes 12 total). Process the mixture again until it all sticks together when pressed and tested.

Add Chocolate Chips

Place chocolate chips (1½ Tablespoons) into the food processor, then pulse the ingredients 2-3 more times. this will help distribute the chocolate chips in the date and nut mixture.

Unplug the food processor and remove the cutting blade once you’re done. Now the mixture is ready to be shaped and finished into a lovely snack!

Shaping The Chocolate Energy Balls

Remove about 1 Tablespoon of the mixture at a time from the food processor. Roll it between your (clean) hands to form a firmly shaped ball.

The mixture doesn’t really stick to your hands, so it’s quick and EASY to shape the entire batch in a very short amount of time!

As you finish shaping each energy ball, place it on parchment paper, leaving a little space between each one so they don’t stick together.

Each batch will yield about 15 chocolate energy balls, which are shown in the photo below. It is very easy to double or triple the recipe if you require a larger quantity.

NOTE: If you plan on doubling this recipe, I recommend making one batch at a time, so the food processor doesn’t become overcrowded.

Enjoy Them Right Away Or Refrigerate

When you’ve formed all of the chocolate energy balls, they can be eaten immediately! How’s that for a fast snack that your family and/or friends will enjoy? My favorite way to eat them is to chill them first, because I think the flavors really come together that way.

To store the chocolate energy balls, place them in an airtight container. I put a layer of parchment paper down and then put the energy balls on top. Store them in the refrigerator (they’ll last for days if you don’t gobble them all up first!)

This treat is nice and sweet thanks to the dates, slightly chewy and chocolate-flavored, and really, really good! When I first made them, my husband was a bit apprehensive to try them, but he ended up loving them, too! Hooray!

I hope you have the chance to make these little bites of yummy goodness and trust you and those you love will really enjoy them, too!

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

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Original recipe source, and with thanks to Brittany Mullins at: Brownie Energy Balls – Eating Bird Food

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Energy Balls

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: chocolate energy balls

Servings: 15 (approx.)

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 pitted Medjool dates (approx. 1 cup)
¾ cup pecans (raw) or walnuts
¼ cup cashews raw or roasted
2 Tablespoons cocoa powder or cacao powder
½ teaspoon vanilla extract
¼ teaspoon sea salt
1½ Tablespoons semi-sweet chocolate chips or dark chocolate chips
1 teaspoon water (only if needed)

US Customary - Metric

Instructions

Fit a food processor with a standard "S-shaped cutting blade."
Place pecans (or walnuts), cashews, dates, cocoa powder, vanilla and sea salt in food processor. Process until finely "chopped", fully combined, and mixture has begun to stick together. Stop processor and test it.
To test, remove a teaspoon of the mixture; press it together firmly with your fingers to see if holds together. Add 1-2 more dates and/or a teaspoon of water if the mixture is still a bit too crumbly. Process until mixture sticks together. Add chocolate chips; pulse 2-3 more times to distribute chocolate chips. Unplug food processor; remove cutting blade.
Remove 1 Tablespoon of the mixture at a time from the food processor. Roll it between your hands to form a firmly shaped ball. Place each formed ball on parchment paper, leaving space between each one.
Chocolate energy balls can be eaten right away or serve chilled! To store, refrigerate them in an airtight container. Enjoy!

Nutrition Facts

Chocolate Energy Balls

Amount Per Serving (1 energy ball)

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 0.1mg0%

Sodium 39mg2%

Potassium 165mg5%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 12g13%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 0.1mg0%

Calcium 16mg2%

Iron 1mg6%

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

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