Desserts Archives

Category: Desserts

14
Oct
2024

Chocolate Dipped Fall Pretzels

categories: Appetizers, Chocolate, Desserts, Holidays!

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Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.

You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).

If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.

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

Melt The Chocolate Candy Wafers

I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.

I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.

Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).

Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).

IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.

Dip The Pretzels Then Add Sprinkles

Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).

TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.

After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly).

Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!

Move On To The Next Color

Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).

For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.

When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.

TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.

Serve The Chocolate Dipped Fall Pretzels

Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.

You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.

A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!

I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!

It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!

I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.

Thank you 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 day!

Looking for More SNACK Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Dipped Fall Pretzels

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

Category: Appetizer/Snack, Desssert

Cuisine: All Cuisines

Keyword: chocolate dipped Fall pretzels

Servings: 12 (about 5 per serving)

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

60 Pretzel Mini Twists
15 ounces chocolate candy wafers =total amount used (yellow/orange/white)
⅓ cup decorative sprinkles

US Customary - Metric

Instructions

Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.
Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.
After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.
Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!

Recipe Notes

NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.

Nutrition Facts

Chocolate Dipped Fall Pretzels

Amount Per Serving (5 pretzels)

Calories 336 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 10g63%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Sodium 382mg17%

Potassium 67mg2%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 30g33%

Protein 3g6%

Vitamin C 1mg1%

Calcium 8mg1%

Iron 1mg6%

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

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26
Sep
2024

Pumpkin Spice Oatmeal Cookies

categories: Cookies, Desserts

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Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you’ll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

If you’re looking for a delicious cookie recipe that is perfect for Fall (or any time), may I suggest this one for Pumpkin Spice Oatmeal Cookies?

I discovered the recipe several years ago in a fitness app I was using at the time, and ended up really enjoying the flavor of these soft pumpkin oatmeal cookies. They’re really tasty!

The recipe is very easy to make… mix dry ingredients, mix wet ingredients, combine the two, then add raisins and nuts. Stir, drop cookie dough onto baking sheets and bake. That’s it! Here’s how to make them.

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

Prepare The Cookie Dough

Before beginning, preheat your oven to 350°F and lightly grease or spray a baking sheet (or sheets). The cookie dough hardly takes any time to make, so you will want the oven at temperature and ready to go!

To make the cookie dough, place oats (old-fashioned), flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk these dry ingredients together until fully combined. TIP: If you don’t have pumpkin pie spice mix, use my homemade version… it’s fantastic! The link to my recipe is HERE.

In a SEPARATE bowl, combine canned pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they are fully mixed together.

Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture), and stir until they have been combined.

Stir raisins and chopped pecans (or walnuts) into the dough for the pumpkin spice oatmeal cookies until they are fully incorporated into the batter.

Time To Bake The Pumpkin Spice Oatmeal Cookies!

Drop the dough by Tablespoonfuls onto the prepared baking sheet(s), leaving about 2″ between each cookie. You should have enough batter to make approximately 2½ dozen pumpkin spice oatmeal cookies in total. Slightly flatten each cookie using the back of a spoon.

Bake the cookies at 350°F. for between 11-14 minutes. When done, the cookies should be set in the middle and around the edges.

Let the cookies cool for a minute on the baking sheet before carefully transferring them with a spatula to a wire rack to finish cooling. These cookies will stay soft!

Serve The Pumpkin Spice Oatmeal Cookies

Once the cookies have cooled completely, they are ready to be served! Stack ’em up on a platter, then serve and enjoy them! They have wonderful pumpkin flavor, and I really think you’re going to like these simple cookies.

As I mentioned before, the cookies will remain soft, but will still be sturdy enough enough to hold easily. Store any leftovers in an airtight container.

Pumpkin Spice Oatmeal Cookies also freeze very well, if wrapped tightly and stored in an airtight container. Simply thaw the cookies before eating them later!

I hope you have the chance to make these yummy cookies for yourself or those you love, and am confident you’ll like them.

Thanks so much 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 day!

Looking For More PUMPKIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring pumpkin you may 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..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: the app My Fitness Pal

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Spice Oatmeal Cookies

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

Category: Dessert

Cuisine: American

Keyword: pumpkin spice oatmeal cookies

Servings: 30 cookies (approx.)

Calories Per Serving: 92 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old-fashioned oats
¾ cup all purpose flour
1¾ teaspoons pumpkin pie spice mix
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1¼ cups canned pumpkin puree (NOT pumpkin pie mix) = approx. 2/3 can
⅔ cup granulated sugar
¼ cup vegetable oil
1 large egg
2 teaspoons vanilla extract
½ cup raisins
½ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

Preheat oven to 350°F and lightly grease or spray a baking sheet (or sheets).
Whisk oats, flour, pumpkin pie spice, baking soda, salt and baking powder in a large bowl until combined.
In a separate bowl, combine pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they're fully mixed together.
Add pumpkin mixture to the flour/oats mixture; stir to combine. Add raisins and chopped pecans (or walnuts). Stir until they're fully incorporated into the batter.
Drop dough by Tablespoonfuls onto prepared baking sheet(s), leaving 2" between each cookie. You should have enough batter to make approx. 2½ dozen cookies. Slightly flatten each cookie using the back of a spoon.
Bake cookies at 350°F. for 11-14 minutes. When done, cookies should be set in the middle and around the edges. Let cookies cool a minute on baking sheet(s) before transferring them to a wire rack to finish cooling. Cool completely, then serve and enjoy!

Nutrition Facts

Pumpkin Spice Oatmeal Cookies

Amount Per Serving (1 cookie)

Calories 92 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 61mg3%

Potassium 83mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 1598IU32%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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

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10
Sep
2024

Chocolate Chip Granola Bars

categories: Bar Cookies, Breakfast, Desserts

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Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

Today I want to share a fantastic recipe for chocolate chip granola bars that we LOVE! These granola bars taste amazing AND they freeze well, so you can keep them around, even if you have a very small family!

Since the recipe as written yields 16 granola bars, it makes it convenient to have them around for lunch boxes, or a quick snack. Making them from scratch (with common ingredients) is actually quite simple!

I’m sure you are going to love these yummy granola bars! Here’s how to make 16 delicious Chocolate Chip Granola Bars from scratch!

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

Make The Granola Bar Dough

Place soft butter, granulated sugar and brown sugar in a large bowl. Use electric beaters to cream and fully mix these ingredients together.

Add an egg, corn syrup (or honey), and vanilla extract to the mixture, and continue to beat, until they’re fully combined.

Add the “Dry Ingredients”

In a separate bowl, combine all purpose flour, ground cinnamon, baking soda and salt. Add these “dry” ingredients, A LITTLE AT A TIME to the butter/egg mixture, beating well after each addition. The dough will be very thick.

Add chocolate chips, old fashioned oats, and finely crushed graham crackers to the dough. STIR these ingredients into the dough, until they have been completely incorporated.

NOTE: I use a combination of ½ cup miniature semi-sweet chocolate chips and ½ cup regular sized milk chocolate chips, but you can use whatever variety you have (for a total of 1 cup chocolate chips).

Prepare The Dough For Baking

Prepare a 13″ x 9″ baking pan. Spray a small amount of non-stick spray on the bottom of the pan (to help hold the paper in place), then place a (larger than the pan) piece of parchment paper on top.

TIP: You want the side edges of the paper long enough so you can hold onto them to lift the granola bars easily out of the pan after baking!

Spray the parchment paper lightly on the bottom and sides with non-stick spray. If you have them, I suggest using “chip clips” to hold the parchment paper in place while adding the thick dough (it helps!)

Add The Dough

Spoon all the dough into the prepared baking pan. Spray or grease your fingers lightly, then firmly press down on the dough and begin distributing it throughout the entire pan.

Keep packing the dough firmly down until it is FULLY covering the bottom of the pan into all four corners. If using, remove the “chip clips” now.

Time To Bake

Bake the chocolate chip granola bars in a preheated oven at 350°F for 20-25 minutes. When done, the edges of the bars should be crisp, and the entire pan of bars should be nicely browned on top.

Transfer the pan to a wire rack, and let the bars cool (still in the pan) for 10 minutes (they will firm up as they “cool”).

Using the overhanging edges of parchment paper, carefully lift the entire pan of granola bars up and out of the baking pan. Place the granola bars (still on the paper) back on the wire rack, and let them cool to room temperature before slicing.

Slice The Chocolate Chip Granola Bars

When the bars are at room temperature, they can be sliced into their familiar rectangular shape. First cut the bars in half (top to bottom) using a very sharp knife OR a pizza cutter (my favorite!) You will have 2 halves.

Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections at this point! Slice each section in half (from top to bottom, as shown below in 2nd photo). You should now have 8 rectangles.

The final step is to slice each cut all 8 pieces in half (top to bottom), which will leave you with 16 rectangular chocolate chip granola bars (in 3rd photo below). HOORAY… YOU DID IT!

Serve The Chocolate Chip Granola Bars

Now you can enjoy these absolutely scrumptious chocolate chip granola bars! They are slightly crisp on the outside edge, but chewy on the inside.

Wrap all the remaining granola bars individually in plastic wrap, to preserve their freshness. We set them out on a plate once wrapped, and they stay fresh for days. They’re also perfect to add to a lunch box for the kids or take in the car (to munch on while driving to work)!

These chocolate chip granola bars also freeze VERY WELL. After wrapping them individually, place them in a large re-sealable freezer bag or container and freeze. When ready to use them later, simply thaw, unwrap and enjoy!

I really hope you have the chance to make these chocolate chip granola bars! We absolutely LOVE them, and trust you and those you love will, too!

Thanks for stopping by my website 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 “Bar Cookie” Style Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, page 290, published by T & L Group in 2004

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip Granola Bars

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: chocolate chip granola bars

Servings: 16 bars

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup brown sugar dark or light
½ cup granulated sugar
½ cup butter , soft
2 Tablespoons honey or light corn syrup
½ teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1½ cups old fashioned oats uncooked
1¼ cups finely crushed graham crackers approx. 4-5 rectangular graham crackers
½ cup mini semi-sweet chocolate chips
½ cup milk chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly spray a 13" x 9" baking pan, then place parchment paper on top. TIP: Paper should be long enough to hang over the sides of the pan, so you can lift granola bars easily out, after baking! Spray the parchment paper on bottom/sides with non-stick spray. *If you have them, use "chip clips" to hold parchment paper in place while adding dough.
Cream butter, granulated and brown sugars in a large bowl, using electric mixer. Add egg, corn syrup (or honey), and vanilla. Beat well, until fully combined.
In separate bowl, combine flour, cinnamon, baking soda and salt. Add them (a little at a time) to butter/egg mixture, beating well after each addition. STIR chocolate chips, oats, and graham cracker crumbs into the dough, until combined.
Add dough to prepared pan. Spray/grease fingers lightly, then firmly press down on the dough. Keep packing dough down firmly until bottom of the pan and all corners are covered. *Remove "chip clips", if using.*
Bake at 350°F for 20-25 minutes. When done, edges should be crisp, and bars nicely browned on top. Transfer pan to a wire rack; let bars cool (in pan) for 10 minutes. Using parchment paper edges, carefully lift granola bars out of the pan. Place granola bars (still on the paper) on wire rack; cool to room temperature (they'll firm up more as they "cool").
Cut bars in half (top to bottom) using sharp knife OR pizza cutter. You should have 2 halves. Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections. Slice each section in half (top to bottom). You should now have 8 rectangles. Slice all 8 pieces in half (top to bottom). You should have 16 granola bars. Serve and enjoy.
*Wrap each bar individually in plastic wrap to keep fresh and chewy. If freezing, place wrapped bars in airtight freezer bag or container.

Recipe Notes

NOTE: If you only have one type of chocolate chips, use that! Make sure you use 1 cup total. The caloric calculation was made using the ingredients listed.

Nutrition Facts

Chocolate Chip Granola Bars

Amount Per Serving (1 granola bar)

Calories 285 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 28mg9%

Sodium 175mg8%

Potassium 112mg3%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 26g29%

Protein 4g8%

Vitamin A 211IU4%

Vitamin C 0.1mg0%

Calcium 35mg4%

Iron 2mg11%

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

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

31
Aug
2024

Simple Sugar Cookies

categories: Cookies, Desserts

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Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

I don’t know about you, but I still enjoy good ol’ simple sugar cookies. My mom used to make them when I was growing up, so they bring back great memories of my childhood.

Sugar cookies may sound rather plain and boring to some people, but I think they have great flavor, especially when they’re not overly sweet. I love to gobble them up OR lightly dip them in a mug of hot coffee (like you would a doughnut). That may sound weird, but trust me, they’re really good that way!

This classic recipe is simple and straightforward, and will yield 3 dozen cookies, perfect for a quick snack or lunchbox treat.

I’ve had this handwritten recipe in an old recipe box for many years and don’t have a clue who the original author was or who I got it from. Oh well. Here’s how to make simple sugar cookies, and I hope you enjoy them.

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

Make The Cookie Dough

Using an electric mixer, beat together vegetable shortening, granulated sugar and brown sugar for a few minutes until creamy and well-combined.

Add vanilla extract and one egg to the mixture, and beat again, until fully incorporated into the dough batter.

Stir in the remaining ingredients (all purpose flour, baking soda and salt), until they are fully combined. The dough for the simple sugar cookies will be compact, yet slightly “crumbly”.

Time For The Sugar Topping

Now it’s time to give the cookies their trademark sugar topping. First, pour additional granulated sugar onto a flat plate, and grab a flat-bottomed glass from your cupboard (you can use colored sugar, if desired). Set them aside while you shape the cookie dough balls.

Begin forming the dough into balls. Pinch off a small piece of dough, and roll it between the palms of your hands until it is a round ball, 1″ wide. Continue until you have 36 dough balls of equal size.

This dough is very forgiving, so if you need to make the balls smaller in order to make 36 cookies, just pinch some dough off, then re-roll, as needed!

Place the cookie dough balls about 2″ apart on ungreased cookie sheets. Now add the sugar topping. Lightly moisten the bottom of the glass and dip it into the sugar on the plate. Lightly press the sugar onto each cookie, pressing the glass down slightly so the sugar attaches to the cookie and the dough ball flattens slightly.

NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar.

Bake The Cookies

Bake the simple sugar cookies at 350°F for 7-10 minutes. Oven temps can vary quite a bit, so I suggest checking them beginning at the 7 minute mark.

When done, the cookies should be slightly brown around the bottom edges and light golden brown on top. You can see in the second photo below what colored sugar looks like, should you decide to do that for a colorful topping.

Let the simple sugar cookies cool for two minutes on the baking sheet, then transfer them onto a wire rack to finish cooling. As they cool, the cookies will continue to get firm.

Time To Enjoy Some Simple Sugar Cookies!

Once the cookies have completely cooled, they are ready to be served and enjoyed! Grab a couple of these yummy cookies and dig in!

These cookies also freeze very well, if they’re wrapped and stored in an airtight container. When you’re ready to enjoy them once again, simply thaw and serve.

I hope you enjoy making (and eating) these old-fashioned, simple sugar cookies, and trust you’ll like them as much as we do.

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes you can 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Sugar Cookies

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: simple sugar cookies

Servings: 36 cookies

Calories Per Serving: 100 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup granulated sugar
½ cup brown sugar light or dark
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt

ADDITIONAL GRANULATED SUGAR FOR TOPPING COOKIES (amount may vary)

US Customary - Metric

Instructions

Preheat oven to 350℉.
Using an electric mixer, beat vegetable shortening, granulated sugar and brown sugar for 2-3 minutes until creamy/well-combined. Add vanilla and egg; beat until incorporated.
Stir in flour, baking soda and salt until combined. Cookie dough will be compact, yet slightly "crumbly".
Pour additional granulated sugar (start with ¼ cup) onto a flat plate, and get a flat-bottomed glass . Set them aside while you shape the cookie dough balls.
Begin forming dough into balls. Pinch off a small piece of dough; roll it between your hands until it is a round ball, 1" wide. Continue until you have 36 dough balls of equal size. Dough is very forgiving, so if you need to make the balls smaller in order to get 36 cookies, pinch some dough off a ball, then re-roll, as needed!
Place dough balls 2" apart on ungreased cookie sheets. For sugar topping, lightly moisten bottom of the glass with water, then dip it into the sugar on the plate. Lightly press sugar onto each cookie, pressing glass down slightly so sugar attaches to the cookie and the dough ball flattens slightly. NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar.
Bake at 350°F for 7-9 minutes. Oven temps can vary, so check them beginning at the 7 minute mark. When done, the cookies should be slightly brown around the bottom edges and light golden brown on top.
Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely, then serve and enjoy!

Recipe Notes

NOTE: Sugar used to top the cookies is not added to the caloric calculation, as this amount may vary per user.

Nutrition Facts

Simple Sugar Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 51mg2%

Potassium 14mg0%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 8IU0%

Calcium 4mg0%

Iron 0.4mg2%

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

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06
Jul
2024

Easy Homemade Chocolate Syrup

categories: Beverages, Desserts, Sauces and Dressings, Tip Of The Day

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Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.

Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

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

What Ingredients Do I Need To Make This?

The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

Let’s Make Chocolate Syrup!

Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

Transfer The Syrup To An Airtight Container

After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

Enjoy Using The Easy Homemade Chocolate Syrup

Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

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

Looking For More DESSERT Sauce Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dessert sauces you will 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..
Would you like to join our growing list of subscribers?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Easy Homemade Chocolate Syrup

Prep Time

5 mins

Total Time

5 mins

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Category: Dessert Sauce

Cuisine: All Cuisines

Keyword: homemade chocolate syrup

Servings: 32 Tablespoons (2 cups total)

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups granulated sugar
⅓ cup cocoa powder
1 cup boiling water
⅛ teaspoon vanilla extract

US Customary - Metric

Instructions

Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.
IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!
After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.
Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

Nutrition Facts

Easy Homemade Chocolate Syrup

Amount Per Serving (1 Tablespoon)

Calories 50 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.004g

Monounsaturated Fat 0.04g

Sodium 1mg0%

Potassium 14mg0%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 12g13%

Protein 0.2g0%

Calcium 1mg0%

Iron 0.1mg1%

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

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02
Jul
2024

Classic Peanut Butter Cookies

categories: Cookies, Desserts

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Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

In the past I’ve posted a recipe for Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

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

Make The Cookie Dough

To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl.

Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

Roll The Cookie Dough

Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

Bake The Classic Peanut Butter Cookies

Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

Who Wants A Cookie?

Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to 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.
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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Peanut Butter Cookies

Prep Time

12 mins

Cook Time

8 mins

Total Time

20 mins

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Category: Dessert

Cuisine: American

Keyword: classic peanut butter cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 112 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup creamy peanut butter (don't use all natural)
1¼ cup dark brown sugar can substitute light brown sugar
½ cup vegetable shortening
3 Tablespoons milk
1 Tablespoon vanilla extract
1 large egg
1¾ cups all purpose flour
¾ teaspoon baking powder
¾ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.
In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.
Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.
Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.
Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts

Classic Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 112 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 5mg2%

Sodium 76mg3%

Potassium 60mg2%

Carbohydrates 13g4%

Fiber 0.4g2%

Sugar 8g9%

Protein 2g4%

Vitamin A 10IU0%

Calcium 16mg2%

Iron 0.5mg3%

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

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10
Jun
2024

Jumbo Chocolate Chip Cookies

categories: Cookies, Desserts

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Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

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

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

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 I hope you have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to 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: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001 issue, page 64, by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Jumbo Chocolate Chip Cookies

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert

Cuisine: American

Keyword: jumbo chocolate chip cookies

Servings: 36 cookies (about 36-40 total)

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup butter (softened) = 1 stick or 8 T.
1⅓ cups granulated sugar
1 cup packed brown sugar
4 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all purpose flour
½ cup quick cooking oats *See NOTE*
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
4 cups semi sweet chocolate chips
2 cups chopped pecans *can substitute walnuts*

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly spray or grease large cookie sheets.
Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.
Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.
In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.
Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.
Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".
Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts

Jumbo Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 333 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 29mg10%

Sodium 190mg8%

Potassium 171mg5%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 122IU2%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 2mg11%

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

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26
May
2024

Strawberry Rhubarb Cobbler For Two

categories: Cobblers and Crisps, Desserts

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Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe.

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.

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

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl.

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

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

Looking For More FRUIT 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 nice variety of delicious cobbler and crisp recipes to 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..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Rhubarb Cobbler For Two

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert

Cuisine: American

Keyword: strawberry rhubarb cobbler

Servings: 2

Calories Per Serving: 603 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup rhubarb cut in 1" slices
1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
⅓ cup granulated sugar
½ teaspoon fresh lemon juice
½ teaspoon lemon zest -finely grated yellow lemon peel
½ teaspoon vanilla extract
1 pinch salt

For Topping:

¾ cup all purpose flour
1 Tablespoon granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD butter = ½ stick, cut in chunks
¼ cup sour cream
2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts

Strawberry Rhubarb Cobbler For Two

Amount Per Serving (1 g)

Calories 603 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 70mg23%

Sodium 520mg23%

Potassium 560mg16%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 44g49%

Protein 7g14%

Vitamin A 865IU17%

Vitamin C 49mg59%

Calcium 185mg19%

Iron 3mg17%

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

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14
May
2024

Pear Pecan Shortbread Tart

categories: Pies/Tarts

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Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

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

Make The Shortbread Crust

The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

Make The Shortbread Crust

Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

Prepare The Pear Filling

Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract.

Fill the Shortbread Crust

Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

Top The Tart With The Remaining Streusel

Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

Time To Bake!

Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

Slice And Serve The Pear Pecan Shortbread Tart

When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly “soggy” after the first couple days).

I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

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 I hope you have a GREAT day!

Looking for More FRUIT TART OR PIE 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 fruit pies and tarts to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pear Pecan Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Category: Dessert

Cuisine: American

Keyword: pear pecan shortbread tart

Servings: 8

Calories Per Serving: 470 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shortbread Crust:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter cut in chunks = 12 Tablespoons
2 large egg yolks

For Fruit Filling:

6 medium ripe pears peeled, cored, thinly slices
½ cup chopped pecans (or walnuts)
3 Tablespoons dark brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 400°F.
Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.
Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.
Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.
Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.
Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.
Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

Nutrition Facts

Pear Pecan Shortbread Tart

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

Calories 470 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 92mg31%

Sodium 215mg9%

Potassium 237mg7%

Carbohydrates 62g21%

Fiber 6g25%

Sugar 30g33%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 2mg11%

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

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

18
Apr
2024

Chocolate Chess Tart

categories: Desserts, Pies/Tarts

4 Shares

Pin4

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Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess?

What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.

The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).

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

Prepare The Tart Crust

Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.

NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!

Make The Chocolate Tart Filling

Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.

Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!

In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.

Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.

Ready To Bake!

Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.

Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.

Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.

Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.

To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring.

Serve The Chocolate Chess Tart

Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.

Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!

I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!

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

Looking For More TART Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious tart 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

Recipe adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chess Tart

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Category: Dessert

Cuisine: American

Keyword: chocolate chess tart

Servings: 8 slices

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
½ cup butter = 1 stick
3 ounces unsweetened baking chocolate three 1 oz. squares
1 cup dark brown sugar (packed) can substitute light
½ cup granulated sugar
2 large eggs lightly beaten
1 Tablespoon milk
1 teaspoon all purpose flour
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 325℉.
Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).
Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.
In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.
Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).
Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.
To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!

Nutrition Facts

Chocolate Chess Tart

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

Calories 443 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 222mg10%

Potassium 174mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 39g43%

Protein 5g10%

Vitamin A 426IU9%

Calcium 51mg5%

Iron 3mg17%

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

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