Category: Desserts

Pumpkin Cream Cheese Roll

Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!
Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

I don’t know about you, but I LOVE the classic Fall flavors of pumpkin, cinnamon, nutmeg and cloves! This dessert takes those flavors and imports them into a thin cake that is spread with sweet cream cheese filling and rolled into a long “log” of sorts. After chilling, the pumpkin roll is sliced, revealing the spiral shaped cream cheese filling.

This pumpkin cream cheese roll not only LOOKS good, it tastes WONDERFUL! NOTE: Don’t be scared off by the amount of photos or the long recipe card instructions! I only want to give you explicit instructions so you, too, can be confident in making this recipe! Today I want to share all this so you see how simple it actually is to make this lip-smackin’ dessert!

My youngest sister Joni recently visited us in Oregon from her home in Georgia. I asked her before she got here to email me the recipe she’s used for years to make pumpkin rolls, and told her we’d make it together (and photograph the steps), so I could share it here on my blog. We had fun making this pumpkin roll, and shared it with our extended family at a dessert night. So… here’s how to make a delicious pumpkin cream cheese roll for holidays, Fall, or any time of year!

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

First Things First

Preheat your oven to 350°F. while you prepare the pumpkin roll. Grease and flour a 10″ by 15″ cookie sheet or jelly roll pan GENEROUSLY. I can’t say this enough. You need to generously grease then generously flour the bottom and sides of the pan, so the cake will release easier when you flip it out of the pan later. This is the method I used in the photos below.

Another option for preparing the baking sheet is to lightly grease the pan, then place a large sheet of parchment paper in the pan (to fit). Use softened butter to then generously “grease” the parchment paper (all of it) before adding the pumpkin batter to the pan.

Make The Pumpkin Batter

Beat eggs and granulated sugar using an electric mixer on High speed in a large bowl (or stand mixer bowl). Continue beating these two ingredients for about 1-2 minutes until well-combined and the sugar has dissolved.

Mix in pumpkin puree and lemon juice on Low speed only until they have been incorporated into the egg mixture. In a separate medium bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. STIR the dry ingredients into the pumpkin batter until combined.

Eggs and sugar are beaten with an electric mixer until sugar dissolves.Pumpkin puree and lemon juice are mixed into the egg mixture for the pumpkin roll batter.Flour, cinnamon, nutmeg, cloves and other ingredients are added to the pumpkin batter.

Time To Bake!

Pour the pumpkin batter into the prepared baking pan, and spread it out, evenly filling the pan. Place the pan into a preheated 350° oven. Bake for 12-15 minutes, or until a toothpick inserted into the top/middle comes out clean. Another way to test for doneness is by lightly touching the surface of the cake with a finger. If the “cake” springs back, it should be done.

Pumpkin roll batter is spread in a large greased/floured cookie sheet.

Prepare Damp Towel For Cake While It’s Baking

A few minutes before the cake is done baking, wet a large kitchen dish towel with water and then wring the excess water out. Lay the very damp towel on the kitchen counter and GENEROUSLY sift powdered sugar over the surface. You want enough powdered sugar to be the same size/shape as the baking pan. The cake will be turned out onto the towel, and the powdered sugar will help the cake to not stick.

Sifted powdered sugar is used to cover a damp kitchen towel where the baked cake will go.

Remove Cake From Pan Immediately After Baking

As soon as the cake is finished baking, check for doneness, and remove the pan from the oven. Use an offset spatula (or regular long one) to loosen all the edges (sides and under) the cake. You may find you need to really get the spatula under that pumpkin roll to loosen it from the pan. Carefully slide the spatula around under the cake, trying not to cut up the cake with the spatula as much as possible. NOTE: If using the alternative parchment paper method, simply go around the edges of the cake to loosen from the sides.

Using oven mitts, hold the pan on both of the short sides of the pan, and immediately invert (flip over) the pan of “loosened” cake onto the powdered sugar on the damp towel. It may not look perfect, but remember that this “top surface” will be covered with the cream cheese filling later! NOTE: Remove the parchment paper carefully (if you used that method). NOW it’s time to roll the cake up while it is still hot.

The pumpkin cake is removed from the oven after baking, and edges are loosened from pan.Pumpkin cake is inverted onto the powdered sugar lined damp dish towel while still hot.

Rolling Up The Cake With The Towel Inside

Beginning with the LONG side of the pumpkin roll, fold the still damp towel over the bottom edge of the cake (about 2″ or so). Carefully and tightly roll the towel INTO the cake as you go. Roll until it is completely rolled up and the “seam” side is on the bottom.

Once rolled (with the towel inside), let the pumpkin roll sit and rest/cool on the counter for 30 minutes, before proceeding to the next step.

The damp dish towel is rolled up into the pumpkin cake to form a long roll.Finishing rolling up the damp dish towel and pumpkin cake into a log shape, before it rests.

Fill the Pumpkin Roll And Roll Again

Okay… once the cake is rolled in the towel and “resting”, it’s time to make the simple cream cheese filling! Place cream cheese, butter, a cup of powdered sugar and vanilla extract in a medium bowl. Use an electric mixer to beat these ingredients until smooth, fully combined and lump-free.

After the pumpkin roll has cooled (rolled in the towel) for 30 minutes, carefully unroll the cake. Evenly spread the cream cheese filling over the surface of the cake, all the way to the edges.

Now you need to re-roll the cake, but this time only use the towel to help guide the rolling. You will now roll the cream cheese covered cake up tightly, starting again on the long side, but rolling the cake by itself (no towel IN the cake). The towel is simply used to help roll the cake as one long unit (see 3rd photo of my sister rolling it below). Your pumpkin roll should now be fully rolled up only as cake and filling.

Cream cheese, butter, powdered sugar and vanilla are combined for pumpkin roll filling.The cream cheese filling is spread on the unrolled pumpkin cake after it has rested.Now the pumpkin cream cheese roll is re-rolled without the dish towel rolled up inside.

Wrap And Chill for Best Results

Carefully transfer the finished pumpkin roll to a large sheet of parchment paper and carefully seal the cake. Place the parchment paper-wrapped roll onto a large sheet of aluminum foil, and wrap and seal the package. At this point, you can either freeze the pumpkin roll to be thawed later OR refrigerate it to serve it chilled that same day.

This pumpkin cream cheese roll freezes well, and only needs to thaw for 15-25 minutes before slicing and serving it.  This makes it very convenient to make this dessert ahead of time if that works best for you! When you want to enjoy the pumpkin roll, just pull it out of the freezer, unwrap, and let it thaw slightly! The pumpkin roll tastes best when served slightly chilled.

The pumpkin cream cheese roll will now be well-wrapped and refrigerated or frozen before serving.

Serve The Pumpkin Cream Cheese Roll

Transfer the pumpkin cream cheese roll to a large serving platter, and give it a good dusting of sifted powdered sugar right before slicing. The cake may absorb some of the powdered sugar, so if you see that, simply sift a bit more on top for a light dusting! It’s so pretty to decorate the platter with some Autumn colors or garnishes of your choice to add to the Fall theme!

Cut the pumpkin roll with a sharp knife into 10 slices, then serve, sliced side up! Once sliced, you will be able to see the spiraled cream cheese filling inside the pumpkin roll. The combination of the pumpkin flavored cake (seasoned with cinnamon, nutmeg and cloves) screams “Fall”, and the cream cheese filling sends it over the top! It’s so yummy, and we think it’s a perfect Fall or Thanksgiving dessert! Be sure to store any leftovers (wrapped well) in the refrigerator.

The pumpkin cream cheese roll is sprinkled with powdered sugar before slicing to serve.A slice of the pumpkin cream cheese roll reveals the spiraled cream cheese filling inside.

I hope you have the opportunity to make this fabulous pumpkin cream cheese roll for those you love, and trust you enjoy it’s great flavor! Thanks for taking time out of your busy day to stop by! I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT 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 delicious recipes featuring pumpkin to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: my sister Joni (she does not remember where she got the recipe from, many years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Pumpkin Cream Cheese Roll
Prep Time
10 mins
Cook Time
14 mins
Resting Time (cooling)
30 mins
Total Time
54 mins
 

Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

Category: Dessert, Holidays
Cuisine: American
Keyword: pumpkin cream cheese roll
Servings: 10 slices
Calories Per Serving: 272 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pumpkin Roll:
  • 3 large eggs
  • 1 cup granulated sugar
  • cup pumpkin puree NOT pie filling!
  • 1 teaspoon lemon juice
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • **damp dish towel and powdered sugar for dusting
For Filling:
  • 8 ounces cream cheese softened
  • 4 Tablespoons butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting
Instructions
  1. Preheat oven to 350°F. Option #1: Generously grease/flour a 10" x 15" cookie sheet or jelly roll pan. Option#2: Lightly grease pan; place parchment paper in pan (to fit). Use butter to generously "grease" parchment paper (all of it).

  2. Beat eggs and sugar in large bowl with electric mixer on High. Continue beating for 1-2 minutes until well-combined/sugar dissolves. Add pumpkin and lemon juice. Beat on Low only until incorporated into egg mixture. In a separate bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon and cloves. STIR this into pumpkin mixture until combined.

  3. Pour batter into prepared pan; spread it evenly in pan. Place in oven. Bake at 350°F for 12-15 minutes, or until a toothpick inserted into the top/middle comes out clean, OR lightly touching the cake surface with a finger. If cake springs back, it should be done.

  4. 3-4 minutes before cake is done, soak a kitchen dish towel with water; wring excess water out. Lay damp towel on counter; GENEROUSLY sift powdered sugar over towel in same size/shape as the baking pan. Cake will be turned out onto the towel; powdered sugar will help it to not stick.

  5. When cake is done, remove from oven and immediately use an offset or regular metal spatula to loosen all edges (sides and under) the cake. Carefully slide spatula around under cake, to loosen it as much as possible. NOTE: If using alternative parchment paper method, simply run spatula around edges of cake to loosen. Using oven mitts, hold pan on both short sides; immediately invert (flip over) pan of "loosened" cake onto powdered sugar on towel. It may not look perfect, but this will be covered with cream cheese filling later! NOTE: Peel parchment paper carefully off cake (if you used that method).

  6. Roll the cake while it's still hot. Beginning with the LONG side, fold damp towel over bottom edge of the cake (about 2"). Carefully and tightly roll towel INTO the cake, forming a log-shaped roll. Continue until fully rolled and "seam" side is on the bottom. Once rolled (with towel inside), let it cool for 30 minutes.

  7. While cake cools, place cream cheese, butter, a powdered sugar and vanilla in a medium bowl. Beat with electric mixer until combined/lump-free. After pumpkin roll has cooled for 30 minutes, carefully unroll cake. Evenly spread cream cheese filling over the top of the cake, all the way to the edges.

  8. Re-roll the cake, but this time only use the towel to help guide the rolling. Starting rolling again on the long side, but roll cake into itself (no towel IN the cake). Use the towel to help roll cake as one long unit, with seam on bottom.

  9. Carefully transfer pumpkin roll to parchment paper and wrap it, then cover with aluminum foil and seal. You can freeze the pumpkin roll at this point OR refrigerate it to serve later the same day. Note; If freezing, frozen roll needs to be thawed for 15-20 minutes before slicing.

  10. To serve: Place unwrapped chilled pumpkin roll on serving platter. Sift powdered sugar on top just before slicing. Cut pumpkin roll into 10 slices, then serve, with the sliced side up! Wrap any leftovers well, and store in refrigerator. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include additional powdered sugar used to sprinkle on the damp dish towel or dust the finished cake, as the amounts may vary per cook.

Nutrition Facts
Pumpkin Cream Cheese Roll
Amount Per Serving (1 slice (1/10 of total))
Calories 272 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 257mg11%
Potassium 154mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 34g38%
Protein 5g10%
Vitamin A 1872IU37%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Pumpkin Cream Cheese Roll for the holidays (or any time)! This classic dessert has sweet cream cheese filling rolled inside!

 

 

Chocolate Chip Swirl Bars

Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they’re dangerous!
Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they're dangerous!

Do you enjoy warm chocolate chip cookies? Well, I sure do! If you enjoy them as much as I do, I’m positive you’re going to love these chocolate chip swirl bars! The bar cookies are filled with chopped pecans (or walnuts), and a layer of chocolate chips are swirled through the batter after a minute or two of baking. They are so good!

I originally found this recipe in one of my old cookbooks that was published way back in 2005. The recipe is super simple to prepare, and the results are outstanding! Chocolate Chip Swirl Bars are a decadent treat, that take only about 10 minutes prep to get into the oven. The rest is about 20 minutes of baking time, and then you get to enjoy one (or seven!) of these yummy dessert bars! Here’s how to make them.

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

Make The Bar Cookie Dough

First thing you’ll need to do is preheat your oven to 375°F. and spray an 8″x8″ square baking pan with non-stick spray. The dough doesn’t take long to prepare, so you will want your oven hot and ready to go, once it is made. Now you’re ready to mix up the dough for these chocolate chip dessert bars!

Sift together flour, baking soda and salt into a Medium sized bowl, then set the bowl aside. In a separate Large bowl, use an electric mixer to beat softened butter, granulated and brown sugars, vanilla extract and water together until fully combined.

Once combined, use the electric mixer to beat an egg and the flour mixture into the dough, a little at a time, until incorporated. Remove the mixer, and STIR chopped pecans (or walnuts) into the dough until they’re incorporated.

Chopped pecans (or walnuts) are stirred into the prepared dessert bars dough.

Getting Ready To Bake

Evenly spread the dough into the prepared baking pan. Sprinkle the chocolate chips over the entire surface of the dough. Now you’re ready to bake the chocolate chip swirl bars! See how easy it was to get them ready to bake?

Dough for the chocolate chip swirl bars is spread in a greased baking dish.Chocolate chips are sprinkled over the surface of the dough.

Bake The Chocolate Chip Swirl Bars

Place the baking pan into a preheated 375°F. oven and let them bake for ONLY 2 minutes. Remove the pan from the oven and quickly take a butter knife and run it through the dough, creating marbleized “swirls” throughout the dough in the pan.

After creating swirls of softened chocolate chips, put the pan back into the hot oven, and continue baking for 16-18 minutes longer. When done, the top of the chocolate chip swirl bars will be nicely browned, and a toothpick inserted into the top middle should come out free of dough batter (clean).

After baking for 2 minutes, a knife is used to swirl the softened chocolate chips through the dough.Chocolate chips are swirled through the dough, then pan is put back in oven to finish baking.

Remove the pan from the oven once done, and transfer it to a wire rack to cool. The chocolate chip swirl bars will slice easier once they have had several minutes to cool, so make sure to let them “rest” a bit.

Golden brown and firm on top, the chocolate chip swirl bars are removed from oven.Chocolate chip swirl bars, in baking dish, cooling down before slicing.

Serve The Chocolate Chip Swirl Bars

We enjoy these cookie bars best when served slightly warm, but if you prefer them hot OR at room temperature, that is your choice. Either way, when you’re ready to serve, slice the bars into 12 pieces. However, when served warm, the chocolate chips will still be ooey gooey and delicious (just sayin’)!

Serve and enjoy these decadent treats. IF you have any leftovers (notice I said “IF”?), they can be wrapped tightly or placed in a freezer bag or airtight container and frozen for use at a later date. YUM!

The chocolate chip dessert bars are cut into 12 pieces before serving.Four of the chocolate chip swirl bars are served on a white plate.

I hope you have the chance to make these yummy dessert bars for those you love. They’re REALLY delicious! Thanks for stopping by today, and I hope you can come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you in all you do.

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 lots of amazing bar cookie recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Betty Green, in “Church Suppers”, page 351, published by Black Dog & Leventhal Publishers in 2005

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip Swirl Bars
Prep Time
12 mins
Cook Time
18 mins
Total Time
30 mins
 

Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they're dangerous!

Category: Bar Cookies, Dessert
Cuisine: American
Keyword: chocolate chip swirl bars
Servings: 12 bars
Calories Per Serving: 272 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup + 2 teaspoons all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons butter, softened = 1 stick or ½ cup
  • 6 Tablespoons packed brown sugar
  • 6 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon water
  • 1 large egg
  • ½ cup chopped pecans (or walnuts)
  • 6 ounces semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375°F. and spray an 8"x8" square baking pan with non-stick spray.

  2. Sift together flour, baking soda and salt into a medium bowl; set bowl aside. In a separate large bowl, use electric mixer to beat butter, granulated and brown sugars, vanilla and water together until combined. Add egg and reserved flour mixture to the dough, a little at a time, beating until incorporated. STIR chopped pecans (or walnuts) into the dough until incorporated. Evenly spread dough into baking pan. Evenly sprinkle surface of dough with chocolate chips.

  3. Place pan with dough into 375°F. oven and bake dough for ONLY 2 minutes. Remove pan from oven. Take a butter knife and run it through the dough, creating marbleized "swirls" throughout the dough. Put the pan back into oven; continue baking 16-18 minutes longer. Bars should be nicely browned, and a toothpick inserted into the top should come out free of dough (clean). Transfer pan to a wire rack to cool before attempting to slice.

  4. When you're ready to serve (warm or room temperature), slice into 12 bars. Serve and enjoy! NOTE: If you have leftovers, they can be wrapped or placed in a freezer bag or airtight container and frozen for later use.

Nutrition Facts
Chocolate Chip Swirl Bars
Amount Per Serving (1 (1/12 of total))
Calories 272 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 212mg9%
Potassium 130mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 264IU5%
Vitamin C 0.1mg0%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen Chocolate Chip Swirl Bars in about 30 minutes! Be warned! These delicious, simple bar cookies are so good, they're dangerous!

Homemade Caramel Sauce

Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!
Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

Did you know it actually is very simple to make homemade caramel sauce at home? YEP… it sure is! The only ingredients needed to make it are butter, sugar and whipping cream (or half and half). That’s it! Best of all, you can make it in under 10 minutes! The recipe as written below, will yield about 1½ cups of sauce, and can be stored for up to a week in the refrigerator.

This creamy caramel sauce is lip-smackin’ good, too! Buttery and smooth, you may find yourself dipping a big old spoon into it, in order to get a good taste. Knowing how to make homemade caramel sauce can save you yet another trip to the grocery store to buy it, which is a plus in my book! Here’s how to make this delicious dessert sauce:

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

Let’s Make Some Caramel Sauce

Place 4 Tablespoons of softened butter into a large skillet (non-stick or cast iron work best!). Add 1¼ cups of granulated sugar, and then cook on Medium-High heat and stir, as the sugar begins melting. Keep an eye on the pan, because the sugar will slowly start to lightly brown. Stir it occasionally, and watch it carefully, so it doesn’t burn. In the 3rd photo below, you can see the sugar has begun to melt at the bottom of the skillet.

Butter and granulated sugar are heated in a large skillet.As it cooks, the sugar and butter begin to turn slightly brown in color.The granulated sugar begins to melt as it heats up in the skillet.

Keep cooking until the sugar turns amber in color (as shown below), stirring as it cooks. The heating time will usually be about 3-5 minutes total, so keep an eye on it! Once the sugar has completely melted, and the caramel sauce is smooth (no lumps), remove the skillet immediately from the heat.

Butter and granulated sugar begin to turn amber in color and liquefy as it cooks.Once sugar and butter are completely melted and smooth, the skillet is removed from the heat.

Time To Finish The Caramel Sauce!

When the skillet is OFF the heat, slowly pour a cup of heavy whipping cream (or half and half) into the skillet. The COLD cream will sputter and bubble as it is added to the smooth, HOT caramel mixture! Keep stirring or whisking in the cream until it has fully been incorporated into the homemade caramel sauce.

Whipping cream (or half and half) is stirred into the hot caramel sauce.

Serving Homemade Caramel Sauce

Once the cream has been incorporated fully into the sauce, the homemade caramel sauce is ready to go! We usually let it cool slightly, then spoon the WARM sauce over a favorite dessert.

Homemade caramel sauce tastes wonderful drizzled over ice cream, or on top of a slice of pound cake! We also love to drizzle it over apple pie, apple bars, or my Apple Shortbread Tart (seen in 2nd photo below). I’ve also been known (*cough, cough) to enjoy a spoonful of it all by itself… YUM!

Homemade caramel sauce is drizzled over vanilla ice cream.Apple shortbread tart and ice cream, drizzled with the homemade caramel sauce.

The homemade caramel sauce leftovers can be stored up to a week, when covered and refrigerated. It will solidify some as it is chilled. To re-use it, gently reheat the sauce and then give it a good stir before serving.

Leftover caramel sauce is stored in a covered container in a refrigerator for up to a week.

I hope you have the chance to make this simple homemade caramel sauce. It tastes great on a variety of desserts, and is simple to make, from the convenience of home. Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes.

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 several delicious dessert sauces for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from a recipe (page 114), torn out of an old issue of Sunset Magazine (original month and year are unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Homemade Caramel Sauce
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 

Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

Category: Dessert Sauce
Cuisine: All Cuisines
Keyword: homemade caramel sauce
Servings: 24 (1 Tablespoon per serving)
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (don't use margarine)
  • cups granulated sugar
  • 1 cup heavy whipping cream or half and half
Instructions
  1. Place butter in a large skillet. Add 1¼ cups of granulated sugar; cook on Medium-High heat and stir, as sugar begins melting. Keep an eye on the pan-sugar will slowly start to brown. Stir occasionally, and watch carefully, so it doesn't burn. Sugar will begin to liquefy.

  2. Keep cooking until sugar turns amber in color; keep stirring as it cooks. Total cooking time is usually 3-5 minutes total, Once sugar has completely melted, and sauce is smooth (no lumps), remove skillet immediately from heat.

  3. Slowly pour whipping cream (or half and half) into skillet. The COLD cream will sputter and bubble as it is added to HOT caramel mixture! Keep stirring or whisking in the cream until it is fully incorporated into caramel sauce.

  4. Let sauce cool slightly, then serve WARM sauce over a favorite dessert. Leftover sauce can be stored in a covered container in refrigerator for up to a week.

Recipe Notes

NOTE: Caloric calculation was made using heavy whipping cream.
**If you are using half and half instead, each serving (1 Tablespoon) will be approx. 70 calories. 

Nutrition Facts
Homemade Caramel Sauce
Amount Per Serving (1 Tablespoon)
Calories 91 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 18mg1%
Potassium 10mg0%
Carbohydrates 11g4%
Sugar 11g12%
Protein 0.3g1%
Vitamin A 204IU4%
Vitamin C 0.1mg0%
Calcium 7mg1%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

 

Air Fryer Chocolate Lava Cake

Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!
Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Now that summer is officially upon us, I decided to share a recipe for a delicious dessert that can be easily made in an air fryer! Because this simple, decadent recipe only takes 5 minutes to prepare, and takes only 10 minutes in an air fryer, it won’t heat up your kitchen too much!

If you’ve neve tried a chocolate molten lava cake before, you’re in for a TREAT! Once an air fryer chocolate lava cake has cooked, it is allowed to cool for just a few minutes. Then once you take the first forkful out of it, the fudgy, chocolate center oozes out of the cake… just like a lava flow! It is wonderfully delicious, and today I want to show you how simple they are to make.

You will need an air fryer for this recipe! I received mine several years ago as a birthday gift from family, and it is a hot-air driven appliance. Food cooks with super hot air (like a convection oven) in shorter amounts of time. I found the original recipe in a recipe booklet that came with my Cosori air fryer, and love it. Here’s how to make air fryer chocolate lava cake:

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

Make The Batter For The Chocolate Lava Cakes

TIP: To save time, preheat your air fryer to 320°F. while making the cake batter. The batter takes 5 minutes or less to make, and you want the air fryer preheated and ready to use, once the batter is made.

To make the cake batter, place semi-sweet (or dark) chocolate chips and butter in a microwave safe bowl. Microwave on High power for 30 seconds. Remove from microwave and stir the ingredients until completely smooth. If necessary, put the bowl back in the microwave an additional 15-30 seconds if chocolate did not completely melt on the first try. Stir again. Once done, the chocolate and butter mixture should be smooth.

Butter and chocolate chips are melted in a microwave safe bowl.Bowl with melted butter and melted chocolate chips, stirred until smooth.

Whisk powdered sugar, one egg, and one egg YOLK into the chocolate batter until fully combined. Once combined, fold flour into this mixture until incorporated. The batter will be fairly thick when done. TA DA! This is the batter for the lava cakes, and you can see how simple it is to make, right?

An egg, an egg yolk, and powdered sugar are whisked in bowl until combined.Flour is folded into the thick batter for the air fryer chocolate lava cake.

Ready For The Air Fryer

Generously grease, spray or butter the bottom and sides of two 4″ ramekins, and then dust them with flour. Don’t skip this step! You do NOT want the lava cakes to stick to the ramekin once they’re ready to be plated!

Evenly divide the batter between the two ramekins, then place them into the preheated air fryer basket. Cook at 320°F. for 10 minutes. When done, transfer the ramekins from the basket onto a wire rack, and allow them to cool slightly for 4-5 minutes.

Ramekins are buttered or greased, then coated with flour before adding lava cake batter.Air Fryer Chocolate Lava Cake is cooked in an air fryer basket for 10 minutes.

Cool, Then Remove Cake From Ramekin

Once the air fryer chocolate lava cake has cooled (4-5 minutes), run a butter knife carefully around the inside edge of each ramekin. Carefully invert the ramekins (turn upside down), one at a time onto serving plates. If greased well, the cake should turn out EASILY onto the plate, upside down. Now you’re ready to decorate and serve this amazing dessert!

After cooling for 5 minutes, the air fryer chocolate lava cake is inverted onto a plate.

Serving The Air Fryer Chocolate Lava Cake

Generously sift additional powdered sugar over the top of each air fryer chocolate lava cake. If desired, place a scoop of vanilla ice cream and some berries onto each plate, and serve while still hot. When you cut into the lava cake, the fudgy chocolate filling should slowly ooze out from the center of the cake. It’s SO YUMMY!

Dusted with powdered sugar, air fryer chocolate lava cake is served with ice cream and raspberries.

Hot melted chocolate oozes out of the air fryer chocolate lava cake once cut.

I hope you have the chance to try this delicious dessert! I’m confident you and those you love will love it as much as we do… it’s decadent tasting. 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 AIR FRYER RECIPES?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful air fryer recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Cosori Air Fryer Instruction Manual/Recipe Booklet, page 36.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Air Fryer Chocolate Lava Cake
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Category: Desssert
Cuisine: American
Keyword: air fryer chocolate lava cake
Servings: 2 cakes
Calories Per Serving: 598 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter (½ stick), cut in chunks
  • cup semi-sweet chocolate chips (can substitute dark)
  • ½ cup powdered sugar + more for dusting finished cake
  • 1 large egg
  • 1 large egg yolk
  • 3 Tablespoons all purpose flour
Instructions
  1. Preheat air fryer at 320°F. for 5 minutes, while making cake batter. Generously grease, spray or butter bottom/sides of two 4" ramekins; then dust with flour.

Make Cake Batter
  1. Place chocolate chips and butter in microwave safe bowl. Microwave on HIGH for 30 seconds. Remove from microwave; stir until smooth. **If necessary, put bowl back in microwave additional 15-30 seconds to finish melting chocolate. Stir again until mixture is smooth.

  2. Whisk powdered sugar, egg, and one egg YOLK into chocolate batter until fully combined. Fold flour in, until incorporated. Batter will be fairly thick. Evenly divide batter between two ramekins, then put them into air fryer basket.

Cook In Air Fryer
  1. Cook at 320°F. for 10 minutes. When done, transfer ramekins from basket onto a wire rack; let rest 4-5 minutes.

To Serve
  1. Once cake rests 4-5 minutes, run a butter knife carefully around inside edge of each ramekin. Carefully invert ramekins (turn upside down), one at a time, onto serving plates. If greased well, cake should turn out EASILY onto plate, upside down. Generously sift more powdered sugar on top of each cake. If desired, serve with vanilla ice cream and berries. Serve immediately.

Recipe Notes

Caloric calculation is for cake only. 

Nutrition Facts
Air Fryer Chocolate Lava Cake
Amount Per Serving (1 cake)
Calories 598 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 248mg83%
Sodium 226mg10%
Potassium 233mg7%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 41g46%
Protein 8g16%
Vitamin A 982IU20%
Calcium 52mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Old-Fashioned Tapioca Pudding

Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you’re going to love this classic dessert!
Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

Growing up, I did not care too much for tapioca pudding, but as an adult, I’ve come to love it! Long ago I used to keep a box of INSTANT tapioca in our pantry, but years ago found a yummy recipe to make this creamy classic pudding from scratch!

Once you buy tapioca pearls at the grocery store, you can store them in the pantry for a long time! Now- whenever we want some old-fashioned tapioca pudding, I’ve already got the tapioca pearls, ready to go! To make this pudding from scratch you need uncooked tapioca pearls, plus a few other common ingredients (sugar, salt, water, eggs, milk and vanilla)! I always have these other ingredients in my kitchen, so when we want this pudding, it’s very convenient to pull together!

Making tapioca pudding from scratch does take a little bit of time (and stirring), but it is well worth it, in my opinion. The finished pudding is cold, creamy, thick, and delicious!

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

Prepare The Tapioca Pearls

This old-fashioned recipe calls for uncooked small pearl tapioca. You can usually find it near the pudding mixes (or sometimes in the pasta section) at the local grocery store. Do NOT use boxed instant tapioca mix for this recipe. To prepare it to be cooked, measure 1/3 cup of the tapioca pearls into a Medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so the pudding won’t scorch on the bottom of the pan during the extended cooking time. I learned this the hard way once awhile ago… trust me!

Cover the tapioca pearls with ¾ cup of water, and then let them sit and soak for 30 minutes. This “soaking” helps soften the hard tapioca pearls a bit before cooking. 

Tapioca pearls are measured in a measuring cup before cooking.The tapioca pearls are soaking in a pan full of water.

Once the tapioca has finished soaking, add milk and salt to the saucepan. Bring the liquid to a boil on MEDIUM heat, then reduce the heat to LOW and let the pudding simmer for 30 minutes, stirring frequently. The pudding mixture will thicken considerably while it is cooking.

Milk and salt are added to the pan of soaked tapioca pearls.Old-fashioned tapioca pudding cooks for 30 minutes until it thickens.

Temper The Eggs So They Don’t Scramble

When the pudding is done cooking, remove the pan from the heat. Now you need to prepare the eggs to add to the hot mixture. If you add the eggs directly into the hot pudding, they will scramble, and we don’t want that to happen! So the eggs must be “tempered” first, which means warming them up slowly so they can be added to a hot mixture without scrambling them.

In a small bowl, combine lightly beaten eggs with granulated sugar. Whisk these 2 ingredients together, to combine. Remove ½ cup of the hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle the hot pudding into the eggs, a little at a time. Keep whisking while slowly drizzling in the hot stuff!

Once ½ cup of hot pudding has been incorporated into the eggs, slowly drizzle the combined mixture back into the remaining hot pudding in the saucepan. Whisk continuously while it’s being added. 

Eggs are whisked with sugar until they're combined.The egg mixture is tempered by drizzling in some hot pudding mixture a bit at a time.Tempered eggs are whisked back into the pan of hot tapioca pudding.

Final Steps Before Chilling

Return the pan to the heat. Cook the old-fashioned tapioca pudding on LOW heat for 4 more minutes, stirring constantly as it continues to thicken. Remove the pan from the heat, and stir in vanilla extract. Transfer all the pudding from the saucepan into a medium sized mixing bowl.

Fill a large bowl (larger than the one the pudding is in) with lots of ice cubes and small amount of water. Set the bowl with the pudding over the ice in the larger bowl (see photo #3 below). This will help to quickly cool the old-fashioned tapioca pudding. Allow the pudding to sit over the ice for 15 minutes, stirring occasionally, as the pudding continues to thicken.

Old-fashioned tapioca pudding is cooked longer until it really thickens.Vanilla extract is added to the tapioca pudding, once off the heat.A bowl of old-fashioned tapioca pudding rests on a bowl of ice water to cool it quickly.

Who Wants Some Old-Fashioned Tapioca Pudding?

Once the pudding has chilled on top of the ice water “bath” for 15 minutes, remove the pudding bowl from the ice bath. At this point, you can either leave the pudding in the mixing bowl or divide it up into 4 serving containers… your choice. The recipe will yield four servings (½ cup each) of old-fashioned tapioca pudding. Use plastic wrap to cover the pudding (see note below).

IMPORTANT NOTE: Lay the plastic wrap directly on top of the pudding, making contact with the surface of the pudding. This will help to prevent a “skin” from developing on the pudding as it chills.

Place the (covered) old-fashioned tapioca pudding in the refrigerator, and chill completely until ready to serve. Garnish each serving with a dollop of whipped cream or a sprinkle of nutmeg, if desired, then serve cold!

Four servings of old-fashioned tapioca pudding, ready to be refrigerated.Each portion of tapioca pudding is topped with whipped cream before serving.

I hope you enjoy this recipe for old-fashioned tapioca pudding. It takes a little bit of time to prepare, but results in a thick, creamy and delicious classic pudding, I’m confident you’ll enjoy! Thanks for stopping by, and come back soon for more yummy, family-friendly recipes! Take care, and have a great day.

Looking For More PUDDING or MOUSSE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious pudding and mousse recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Cooking Light Annual Recipes 2007, page 292, published in 2006 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Old-Fashioned Tapioca Pudding
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

Category: Desserts
Cuisine: American
Keyword: old-fashioned tapioca pudding
Servings: 4 (1/2 cup) servings
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cup small pearl tapioca uncooked
  • ¾ cup water
  • cups low-fat milk (1%)
  • ¼ teaspoon salt
  • 2 large eggs lightly beaten
  • cup granulated sugar
  • ½ teaspoon vanilla extract
OPTIONAL GARNISH FOR SERVING: whipped cream and/or grated nutmeg
    Instructions
    1. Place tapioca pearls in a medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so pudding won't scorch on bottom of pan while cooking. Add water; let tapioca soak in water for 30 minutes.

    2. Add milk and salt to the saucepan. Bring liquid to a boil on MEDIUM heat, then reduce heat to LOW. Let pudding simmer for 30 minutes, stirring frequently. Remove pan from heat when done cooking.

    3. In a small bowl, combine eggs with sugar. Whisk, to combine. Remove 1/2 cup hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle this hot pudding into the eggs, a little at a time. Once ½ C. hot pudding has been incorporated into eggs, slowly drizzle combined mixture back into remaining pudding in saucepan, whisking continuously while adding. 

    4. Return pan to heat. Cook pudding on LOW heat 4 more minutes, stirring constantly as it continues to thicken. Remove pan from heat; stir in vanilla. Transfer pudding into a medium-sized mixing bowl.

    5. Fill a large bowl (larger than pudding bowl) with ice cubes and small amount of water. Set pudding bowl over ice in larger bowl for 15 minutes, stirring (carefully) occasionally, as pudding continues to thicken.

    6. After 15 minutes, remove pudding bowl from ice bath. *At this point, you can either leave pudding in mixing bowl or divide it into 4 serving dishes/containers. Use plastic wrap to cover pudding. NOTE: Lay plastic wrap directly on top of pudding, making contact with surface of pudding. This helps prevent a "skin" from forming on pudding as it chills. Place (covered) pudding in refrigerator; chill completely until ready to serve. Garnish each serving with whipped cream and/or a sprinkle of nutmeg, if desired, and serve cold!

    Nutrition Facts
    Old-Fashioned Tapioca Pudding
    Amount Per Serving (1 (1/2 cup serving))
    Calories 204 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 100mg33%
    Sodium 235mg10%
    Potassium 248mg7%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 24g27%
    Protein 8g16%
    Vitamin A 395IU8%
    Calcium 185mg19%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

    Chocolate Peanut Butter Brownies

    Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!
    Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

    If you love the flavor combo of chocolate and peanut butter, I think you’ll enjoy these delicious chocolate peanut butter BROWNIES! The peanut butter taste is not too strong, and it perfectly blends with the fudgy chocolate flavor in these yummy dessert bars!

    With only 10 minutes of hands-on prep, you can have a big ol’ pan of yummy tasting brownies in the oven before you know it. Chocolate peanut butter brownies can be eaten unfrosted OR you can frost them with chocolate icing. I’ve included a recipe for chocolate frosting in the printable recipe card) for your convenience. Here’s how easy these brownies are to make:

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

    Make The Brownie Batter

    Measure peanut butter, softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream ingredients together using an electric mixer on High speed until fully blended. Turn the mixer down to Medium speed, and add vanilla extract and 4 eggs, ADDING EGGS ONE AT A TIME. Beat the ingredients very well after each egg is added. Once done, the batter will be fairly thick.

    Peanut butter, brown & granulated sugar, and butter are combined using a mixer.Four eggs are added to the batter, one at a time, then mixed in.

    Stir cocoa powder, flour, salt, chocolate chips and chopped peanuts into the brownie batter until well combined. Now the brownies are ready to be baked!

    Cocoa powder, chocolate chips, flour, salt and peanuts are stirred into the brownie batter.

    Ready To Bake!

    Lightly grease a 9″ x 13″ baking pan and then spread the batter evenly in the pan. Place the pan of brownies on the center rack of a preheated 350°F. oven. Bake the brownies for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The top of the brownies should also feel firm once done.

    The batter for chocolate peanut butter brownies is spread into a greased cake pan.

    If You Like “Unfrosted” Chocolate Peanut Butter Brownies

    Remove the pan from the oven, and cut the brownies into 24 portions while still hot. Let them cool  to room temp (still in the pan) after slicing, before serving. If you enjoy the chocolate peanut butter brownies UNFROSTED, simply let them cool completely. Transfer them from the pan to a serving plate, and serve.

    After baking, the chocolate peanut butter brownies are cut while still hot into 24 portions.A white plate with several unfrosted brownies ready to enjoy.

    If You Like “Frosted” Chocolate Peanut Butter Brownies

    If you prefer chocolate frosting on brownies, you can make it while the brownies cool. It’s EASY! I’ve included the printable recipe below, but here are the basics.  Melt butter in a saucepan on low heat. Add cocoa powder, and stir it in, until blended with the melted butter. Stir in salt, vanilla, and ¼ cup of milk, stirring by hand until combined. Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes smooth and slightly pourable.

    Poke holes in the tops of the brownies, then immediately pour the chocolate frosting evenly over the surface. The frosting will cover the top and sink into the holes in each brownie. 

    Chocolate frosting can be made to frost the brownies, if desired.Holes are poked in the brownies, then they're covered with chocolate frosting.

    Let the frosting become firm before slicing and transferring the brownies out of the baking pan to a serving plate. 

    A pan of frosted chocolate peanut butter brownies showing the inside after removing brownies..A white plate with several frosted chocolate peanut butter brownies on it.

    I really hope you enjoy these delicious brownies! Thanks for taking the time to stop 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 BAR COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious bar cookie recipes to enjoy, which include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source for brownies: “Mollie Katzen’s Vegetable Heaven”, page 204, published in 1997 by Tante Malka, Inc.
    Original recipe source for frosting: my Mom’s frosting recipe for chocolate cake

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Chocolate Peanut Butter Brownies
    Prep Time
    10 mins
    Cook Time
    15 mins
    Resting Time (inactive cooling time)
    30 mins
    Total Time
    55 mins
     

    Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

    Category: Desssert
    Cuisine: American
    Keyword: chocolate peanut butter brownies
    Servings: 24
    Calories Per Serving: 260 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Brownie Batter:
    • 1 cup creamy peanut butter (not natural)
    • 1 stick butter (½ cup), softened
    • 1 cup light brown sugar (packed)
    • ½ cup granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup unsweetened cocoa powder
    • 1 cup all purpose flour
    • cups semisweet chocolate chips
    • ½ cup cocktail peanuts finely chopped
    For Chocolate Frosting (if using):
    • 6 Tablespoons butter (3/4 stick)
    • 4 Tablespoons unsweetened cocoa powder
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 12 ounces powdered sugar
    • ¼ cup low-fat milk (1%) more if necessary to thin frosting
    Instructions
    1. Preheat oven to 350°F. Lightly grease a 9x13 baking pan.

    2. Measure peanut butter, butter, brown sugar and granulated sugar into large mixing bowl. Cream ingredients using electric mixer on High until fully blended. Turn mixer to Medium; add vanilla and eggs, ADDING EGGS ONE AT A TIME. Beat well after each egg is added.

    3. Remove beaters. Add cocoa, flour, chocolate chips and peanuts to batter; stir by hand until fully incorporated into thick batter.

    4. Spread batter evenly in prepared pan. Place pan on center rack of oven. Bake at 350°F. for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The surface of the brownies should feel firm.

    For UNFROSTED Brownies:
    1. Remove pan from oven. Cut brownies into 24 servings while still hot. Let cool (still in pan) to room temp. after slicing, before removing from pan and serving.

    For FROSTED Brownies:
    1. Slice brownies while still hot. To make frosting: Melt butter on low heat in medium saucepan. Remove from heat. Add cocoa powder; stir well, then add salt, vanilla, and ¼ cup of milk, stirring by hand until combined. Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes slightly pourable. When fully combined, poke holes in the top of the brownies, then pour frosting over the surface to cover. Let frosting become firm, before removing brownies from pan and serving.

    Recipe Notes

    NOTE: Caloric calculation is for UNFROSTED brownies (260 per serving). If using frosting included in recipe card, the caloric content of each brownie will be approx. 344 calories per serving.

    ALSO... if you are using non-salted peanut butter in the brownies, add ¼ tsp. to the brownie batter.

    Nutrition Facts
    Chocolate Peanut Butter Brownies
    Amount Per Serving (1 brownie (1/24 of total))
    Calories 260 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 6g
    Cholesterol 42mg14%
    Sodium 106mg5%
    Potassium 223mg6%
    Carbohydrates 27g9%
    Fiber 3g13%
    Sugar 18g20%
    Protein 6g12%
    Vitamin A 167IU3%
    Calcium 33mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

    Blackberry Pie

    Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!
    Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

    If you’re looking for a real taste of summer, try this yummy recipe for blackberry pie. Simple to make, using store-bought or homemade pie crusts and fresh or frozen blackberries, this is a delicious dessert that can be enjoyed year-round.

    Where we live in NW Oregon, blackberries grow wild practically everywhere. Sometimes in the summer I can even pick a big pail of blackberries while out walking our dog (he is patient while I pick them!). I figure… why waste a perfect opportunity to get some FREE fresh blackberries! I’ve made so many great recipes using them over the years, from muffins, to syrup, jam, cobblers, crisps, etc. that I can’t wait for them to ripen each summer. This blackberry pie is another way to use a bunch of fresh or frozen blackberries to make a delicious PIE.  Here’s how to make it:

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

    A Word About The Pie Crust

    This pie requires a top and bottom crust. You can use your favorite pie crust recipe OR buy a 2 crust package at the store. NOTE: If purchasing pie crusts for convenience, do not buy the premade pie “shells” in the freezer section. Buy the type of pie pastry dough that you unroll from the pkg. then manually roll out and place in pan (Pillsbury has this in most grocery stores in refrigerated section).

    For your convenience, I’ve included my homemade pie crust recipe and instructions (to make two) in the printable recipe card, but feel free to use whatever pie crust recipe you enjoy. The rest of this post will show you how to make this pie, assuming you already have the pie crusts made or purchased.

    Make The Pie Filling

    Place 5 cups of fresh blackberries OR frozen (unsweetened and unthawed) into a large mixing bowl. Add granulated sugar, flour, cinnamon, lemon juice and zest and gently toss until combined.

    Blackberries are tossed with sugar, flour, cinnamon, lemon juice and zest until combined.

    Filling The Pie Crust

    Place one crust into a 9″ deep dish pie pan. Prick the bottom and sides of the bottom pastry crust several times with the tines (the pointy ends) of a fork. Pour the blackberry pie filling into the prepared crust. Cut the butter into small chunks and dot the top of the fruit filling with the butter.

    The pie crust pastry is pricked with the tines of a fork, then pie filling is added.Blackberry pie filling is added to crust and dotted with butter before adding top pastry crust.

    Top the blackberry pie with the other pie crust. Trim the edges of the dough to about 1/2″ from the outside edge of the pie pan. Seal the edges of the top crust to the bottom crust by tucking the top crust under the edge of the bottom crust, and pinching the two crusts together to seal. Use your fingers to seal the two crusts together and then create a fluted edge.

    Use a sharp knife to cut 3-4 small slits in the top crust. These are the “air vents” that allow the hot steam to escape while the pie bakes. Now the blackberry pie is ready to be baked.

    Top crust is added and shaped, then steam vents are cut into the top before baking.

    Baking The Blackberry Pie

    Bake the blackberry pie at 425°F. for 45-50 minutes. TIP: Place a sheet of aluminum foil directly UNDER the pie pan, to catch drips that may bubble up and out while baking.

    TIP: Check the pie after 30 minutes. If the crust is browning too fast, simply lay another sheet of aluminum foil over the top to protect the crust from over-browning, then continue baking. When done, the pie crust will be lightly browned and the juices will be bubbling up in the steam vents on top.

    Partway through the baking time, the crust is turning golden in color.The finished blackberry pie is golden brown on top and the filling is bubbly around the edges.

    Who’s Ready For A Slice Of Blackberry Pie?

    Let the pie cool down a bit, so it’s not all “molten lava-like” inside. This resting time helps the juices stabilize, which will allow you to slice the pie better. Once the pie has cooled slightly (10-15 minutes), cut it into 8 slices, and serve them warm, with a big ol’ scoop of vanilla ice cream on the side! The crust comes out golden and flaky, and the blackberry pie tastes amazing!

    This really is a perfect summer treat using fresh berries, but nowadays this pie can be made year round, thanks to the availability of frozen blackberries in most grocery stores! YUM!

    After a few pieces have been cut, here is a look at the blackberry filling inside the pie.A slice of blackberry pie with a scoop of vanilla ice cream, served on a white plate.

    I hope you have the opportunity to make this delicious blackberry pie for your family or friends.  If you enjoy blackberries, check out my recipes for Blackberry Crisp, Blackberry Jam, Blackberry Muffins, Blackberry Pie Bars and Blackberry Soda! I even have yummy recipes for Blackberry Scones and Blackberry Pancake Syrup! Have a great day, and thank you for stopping by. Please come back again soon!

    Looking For More PIE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pie recipes you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: Pie Filling adapted from “The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Company
    Homemade Pie Crust Recipe from my Mom here

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Blackberry Pie
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

    Category: Desssert
    Cuisine: American
    Keyword: blackberry pie
    Servings: 8 slices
    Calories Per Serving: 453 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    Homemade Pie Crust (for 2 nine inch deep dish crusts - top and bottom crust)
    • 2 cups un-sifted all purpose flour
    • cup vegetable shortening
    • 1 teaspoon salt
    • 5-7 Tablespoons ice cold water
    Pie Filling:
    • 5 cups blackberries see NOTE re: frozen berries
    • cups granulated sugar
    • ½ cup all purpose flour
    • 1 teaspoons lemon juice
    • ½ teaspoon lemon zest
    • ½ teaspoon ground cinnamon
    Instructions
    1. Preheat oven to 425°F.

    Make The Pie Crust:
    1. Place flour, shortening and salt in food processor (or large bowl if hand-mixing). Pulse (if using food processor) or cut in the shortening with a pastry blender (or 2 forks) until shortening is reduced to the size of peas. Drizzle in ice cold water starting with least amount (5Tbl.) and adding more later, if necessary. Process (or knead by hand) until well-combined and mixture can be formed into a ball.

    2. Divide dough ball evenly in half. Place one dough ball on a lightly floured surface, and roll out to a circle, about 10-11" in diameter. Place the crust in a 9" deep dish pie pan, then follow directions below for filling pie crust. Roll out remaining dough ball (top crust) following same process.

    Make The Pie:
    1. Place fresh blackberries OR frozen (unsweetened/unthawed) into large mixing bowl. Add sugar, flour, cinnamon, lemon juice, and zest; gently toss to combine.

    2. Place one pie crust into a 9" deep dish pie pan. Prick bottom/sides of crust several times with the tines of a fork. Pour pie filling into prepared crust. Cut butter into chunks; dot the top of pie filling with butter.

    3. Top pie with 2nd crust, stretching slightly to meet edges of bottom crust. Trim edges of dough to ½" from outside edge of pan. Seal edges of top crust to bottom crust by tucking top crust under the edge of the bottom crust. Pinch two crusts together to seal. Use your fingers to seal the two crusts together, then create fluted edge around pie. Use sharp knife to cut 3-4 small slits in top crust. They allow steam to escape while pie bakes.

    4. Bake on middle rack in preheated 425°F.oven for 45-50 minutes. TIP: Place a sheet of aluminum foil UNDER pie pan, to catch drips that may bubble out while baking. TIP: Check pie after 30 minutes. If crust is browning too fast, lay a sheet of aluminum foil over the top, then continue baking. When done, the pie crust should be lightly browned and juices will be bubbling up in the steam vents.

    5. Let pie cool down about 10-15 minutes. Cut into 8 slices, and serve with a scoop of vanilla ice cream on the side!

    Recipe Notes

    NOTES:
    **You may also use two purchased pastry pie dough crusts (the kind you roll out) or two of your own pie crust recipe. You will need 2 pastry pie crusts for this pie (top and bottom crust)

    **If using frozen berries, add them directly into the flour and sugar while still frozen.

    Nutrition Facts
    Blackberry Pie
    Amount Per Serving (1 slice (1/8 of total))
    Calories 453 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 4g25%
    Trans Fat 2g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 7g
    Sodium 294mg13%
    Potassium 190mg5%
    Carbohydrates 70g23%
    Fiber 6g25%
    Sugar 36g40%
    Protein 5g10%
    Vitamin A 193IU4%
    Vitamin C 19mg23%
    Calcium 34mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

    Sour Cream Lemon Meringue Pie

    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you’ll love!
    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

    Today I want to share a delicious recipe for Sour Cream Lemon Meringue Pie with you. This recipe is very special to me, because my Dad typed it up and e-mailed it to me almost 19 years ago before he passed away. My father loved to cook, and enjoyed listening to a cooking show on the radio on his daily commute to work. He said he thought that’s how he originally got this recipe.

    About 20 years ago, both my Mom AND Dad were confined to bed due to different circumstances. My Mom had severely hurt her back, and my Dad had become paralyzed from the chest down due to complications from bone cancer. Since my Mom was my Dad’s full-time caregiver, they needed some extra help!  I flew home from our home in Oregon to their home in Southern California to take care of them while they both were bedridden. While there, I cooked all the meals for the 3 of us, and enjoyed sharing each one with them.

    One day while there, I found this recipe written down in my Mom’s recipe box and made it as a surprise for them, using lemons from a tree in their backyard. They were so surprised when I brought them slices of fresh sour cream lemon meringue pie upstairs! Of course I “sacrificed for the team” (wink, wink) and ate pie too, and we were thrilled with this dessert. My Dad later sent me the recipe via e-mail so I would always have it. I have treasured this recipe ever since, because I got it from my DAD, who I dearly loved. Here’s how to make this decadent pie:

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

    Use A Pre-Baked Pie Shell

    You can use a purchased pie crust or a homemade one for the pie. Prick the pie crust on the bottom and sides with the tines of a fork, so it won’t “bubble up” too much when pre-baked. You can also put parchment paper on the bottom and fill the crust with pie weights or dried beans to weigh the pastry down.

    Bake the crust at 350°F. until golden brown around the edges (approx. 8-10 minutes). Set the baked pie crust aside to let it cool.

    Pie shell is baked before making pie filling, and is allowed to cool before filling.

    Make The Lemon Pie Filling

    Now it’s time to make the pie filling. Combine granulated sugar, salt and cornstarch in a medium saucepan. Add milk, and stir to combine. Cook on medium heat, stirring constantly, until thickened and bubbly. Remove the pan from the heat, and set it aside.

    In a small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time, stirring constantly (total of about 1/3 cup). Keep stirring while adding, because you do NOT want the hot liquid to scramble the egg yolks! This is called “tempering” the eggs, because you “warm them up” so they won’t cook when the cold eggs hit the hot liquid.

    Sugar, cornstarch, salt and milk cook in a saucepan until thickened and bubbly.A small amount of milk mixture is used to temper egg yolks so they don't get scrambled.

    Slowly add the warmed egg yolks back into the milk in the saucepan, stirring constantly as they’re added. Cook on medium heat for 2 minutes, stirring constantly, then remove the pan from the heat. Immediately stir in the butter, lemon juice, and all but ½ teaspoon of the lemon zest. Cover the pan, and let the pie filling cool to room temperature before completing the final step.

    Once tempered, egg mixture is added into the pan with the thickened milk mixture.Milk and egg thickener is heated in saucepan for two minutes to cook.Butter, lemon zest, and lemon juice are added to the saucepan to make the pie filling.

    Final Step To Make The Filling

    When the pie filling is at room temperature, fold in the sour cream. Once combined, pour the pie filling into the cooled, pre-baked pie crust. Set the pie aside while you make the meringue topping.

    Sour cream is folded into the cooled lemon filling.

    Pre-baked pie crust is filled with the creamy lemon filling.

    Prepare Meringue And Cover the Pie Filling

    Use an electric mixer to beat the egg whites, cream of tartar and vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (a little at a time while beating), and continue beating until stiff peaks form.

    Spread the meringue carefully over the pie filling, sealing the meringue to the crust. I use the back of a large spoon to drag it all the way to the edges. The filling should be completely sealed in. This way it won’t produce moisture on top of the meringue, due to gaps between the filling and the meringue.

    Take the back of the spoon and “decorate” the meringue topping by pulling up small dollops of meringue to form peaks on the pie.

    Meringue is carefully spread over the surface of warm pie filling, all the way to seal the edges.Decorative dollops of meringue are formed with a spoon on top of pie.

    Bake The Sour Cream Lemon Meringue Pie

    Bake the sour cream lemon meringue pie in a preheated 350°F. oven for 13-15 minutes. When done, the meringue should be golden brown on top. The pie filling should only BARELY jiggle in the middle.

    Remove the sour cream lemon meringue pie from the oven, and transfer to a wire rack. Sprinkle with the reserved lemon zest. Let the pie cool completely, and then slice and serve! 

    Lemon zest is added to top of the sour cream lemon meringue pie after baking.

    Time To EAT!

    Slice the pie into 8 wedges, and transfer onto serving plates. It’s SO DELICIOUS, and I think you’ll enjoy this sour cream lemon meringue pie as much as we do! Remember to store any leftover pie in the refrigerator (covered) for up to 3 days. Meringue tends to “break down” a bit when stored, so this pie is at its best served the day it’s made (or within 24 hours).

    A slice of the sour cream lemon meringue pie on a plate with a lemon slice garnish.

    The pie is a perfect combo of sweet and tart, and the fluffy meringue puts it right over the edge! YUMMY! I hope you can make this pie for those you love, and trust they will enjoy it, too. Thanks for stopping by, and I hope you’ll come back for more family friendly recipes. Take care, may God bless you, and have a GREAT day!.

    Looking For More PIE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pie recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Sour Cream Lemon Meringue Pie
    Prep Time
    30 mins
    Cook Time
    15 mins
    Inactive "Cooling" Time
    30 mins
    Total Time
    1 hr 15 mins
     

    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

    Category: Dessert
    Cuisine: American
    Keyword: sour cream lemon meringue pie
    Servings: 8 slices
    Calories Per Serving: 269 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 9" baked pie pastry shell
    • 1 cup granulated sugar
    • 1 Tablespoon cornstarch
    • 1 pinch salt
    • 1 cup milk
    • 3 large eggs **separated
    • 4 Tablespoons butter
    • ¼ cup lemon juice (fresh)
    • 2 Tablespoons grated lemon zest **divided use
    • 1 cup sour cream
    • ½ teaspoon vanilla extract
    • ¼ teaspoon cream of tartar
    • 6 Tablespoons granulated sugar
    Instructions
    1. Preheat oven to 350°F. To pre-bake crust, prick pie crust on bottom and sides with tines of a fork. Bake crust at 350°F. until light brown around edges (approx. 8-10 minutes). Set aside to cool.

    Make Pie Filling
    1. Combine 1 C. sugar, salt, cornstarch in medium saucepan. Add milk; stir to combine. Cook on medium, stirring constantly, until thick/bubbly. Remove from heat; set pan aside.

    2. In small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time (total approx. 1/3 cup), stirring or whisking constantly. Keep stirring while adding, because you don't want hot liquid to scramble egg yolks! Slowly add warmed egg yolks back into milk in saucepan, stirring constantly as they're added. Cook on medium heat for 2 minutes, stirring constantly. Remove pan from heat. Immediately stir in butter, lemon juice, and all but ½ teaspoon of lemon zest. Cover pan; let pie filling cool to room temperature.

    3. Once at room temp., fold in sour cream. When combined, pour pie filling into room temp. baked pie crust. Set pie aside.

    Make Meringue
    1. Use electric mixer to beat egg whites, cream of tartar, vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (little at a time while beating), and continue beating until stiff peaks form. Spread meringue over pie filling, sealing meringue to the crust. Use back of large spoon to drag it all the way to the edges. Filling should be completely sealed in. Take the back of the spoon and "decorate" meringue by pulling up small dollops of meringue to form peaks on pie.

    Bake
    1. Bake at 350°F. for 13-15 minutes. When done, meringue should be golden brown. Pie filling should only BARELY jiggle in the middle. Transfer pie from oven to wire rack. Sprinkle with reserved lemon zest. Let pie cool completely, then slice and serve! Refrigerate leftovers.

    Recipe Notes

    **IMPORTANT NOTE: Caloric calculation was made WITHOUT the pie crust included. There are so many types of pie crusts (frozen, refrigerated, handmade with butter or shortening, etc.) all with varying ingredients that you might use. On average, pie crust has between 110-175 calories per slice, so please take this into account.

    Nutrition Facts
    Sour Cream Lemon Meringue Pie
    Amount Per Serving (1 slice (1/8 of total))
    Calories 269 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 97mg32%
    Sodium 115mg5%
    Potassium 157mg4%
    Carbohydrates 39g13%
    Fiber 1g4%
    Sugar 36g40%
    Protein 4g8%
    Vitamin A 402IU8%
    Vitamin C 5mg6%
    Calcium 91mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

    Peanut Butter Crunch Cookies

    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

    “Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

    I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

    The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

    Make The Cookie Batter

    Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

    In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

    Flour, baking powder and salt are sifted then added to the cookie batter in mixing bowl.Puffed rice cereal and chopped peanuts are added to the cookie dough.After combining ingredients, the cookie dough is ready to shape into balls and bake.

    Bake The Cookies

    Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

    Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

    Cookie dough is shaped into balls 2" apart, then flattened and baked.Peanut Butter Crunch Cookies rest on baking sheet after removing them from oven.

    Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

    The peanut butter crunch cookies finish cooling on a wire rack.

    Who Wants Some Peanut Butter Crunch Cookies?

    Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

    A white plate, full of peanut butter crunch cookies, ready to eat.Crispy Peanut Butter Crunch Cookies on a plate, ready to be enjoyed.

    I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: “Real Simple” Magazine, May 2005 issue, page 247

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Peanut Butter Crunch Cookies
    Prep Time
    20 mins
    Cook Time
    12 mins
    Total Time
    32 mins
     

    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

    Category: Desserts, Snack
    Cuisine: American
    Keyword: peanut butter crunch cookies
    Servings: 48 (approx. 4 dzn.)
    Calories Per Serving: 74 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter at room temperature
    • ½ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1 large egg
    • ¾ cup smooth peanut butter
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups crispy rice cereal (like Rice Krispies)
    • ½ cup chopped peanuts
    Instructions
    1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

    2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

    3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

    4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

    5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

    6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

    Nutrition Facts
    Peanut Butter Crunch Cookies
    Amount Per Serving (1 cookie)
    Calories 74 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 9mg3%
    Sodium 81mg4%
    Potassium 46mg1%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 65IU1%
    Calcium 6mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

    Cinnamon Crinkle Cookies

    Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields about 6 dozen.
    Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

    Looking for an easy-to-make recipe for cookies that are absolutely delicious? These cinnamon crinkle cookies fit the bill. They are slightly crisp, and have wonderful cinnamon (and citrus!) flavor. I found the recipe in one of my old cookbooks, and wanted to share it with you today.

    If you make the recipe as written, it will yield about 6 dozen yummy cookies (which also freeze well). They are a cinch to make, so there is no special talent needed to make these treats. Here’s how to make them:

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

    Make The Cookie Dough

    First- preheat your oven to 350°F. While the oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in a large mixing bowl, using an electric mixer. Continue beating until the mixture becomes light and fluffy in texture (a couple minutes). Add an egg, vanilla and almond extracts, then continue beating the batter until they are fully incorporated.

    In a separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, and finely grated lemon and orange peel until combined. Add the flour mixture, a little at a time, to the creamy batter mixture, beating with each addition. The batter for the cinnamon crinkle cookies is done when fully combined.

    An egg, plus vanilla and almond extracts are added to the cookie batter.Dry ingredients, plus orange and lemon zest are combined in a separate large bowl.

    Making The Cookie Dough Balls

    Form the dough into 1″ balls, by rolling the firm dough between the palms of your hands. You should have enough dough to make approximately 72 cookie dough balls. As you form them, place the dough balls onto wax paper, until all the cookies have been formed.

    Place granulated sugar into a small bowl. I typically use about 1/3 cup, but you may require more or less, depending on the size of the finished cookie dough balls. Place 2-3 dough balls at a time into the sugar, and roll them around to coat the entire surface with sugar.

    Dough for the cinnamon crinkle cookies is thick and ready to shape into balls of dough.Dough balls are coated in granulated sugar before baking.

    Bake The Cinnamon Crinkle Cookies

    Place the sugar-coated cinnamon crinkle cookies about 2″ apart from each other onto ungreased baking sheets. As you can see, I used my old ratty baking sheets for this photo shoot, so here they are in all their glory. HA HA! They show the evidence of a LOT of wear and tear over many years, but are still getting the job done. Kind of like me!

    Bake the cinnamon crinkle cookies in a 350°F oven for 10-15 minutes, or until they are lightly browned and set on top. Mine are usually done in about 12 minutes, but because oven temps can vary greatly, be sure to check on them at the 10 minute mark. The tops should also be crinkled (or crackled) on top when done.

    Sugar-coated dough balls are placed on baking sheets 2" apart.Cinnamon crinkle cookies on baking sheet, right out of the oven.

    Transfer the cinnamon crinkle cookies to a wire rack, and allow them to come to room temperature before serving. They taste BEST at room temp, after they’ve had time to crisp up! Wrap any extras in an air-tight container for storage in the pantry OR in the freezer.

    Since this recipe makes so many cookies, I freeze at least half of them to serve another time after thawing. They also make a yummy, thoughtful food gift for friends, neighbors, or co-workers!

    All of the cinnamon crinkle cookies, cooling on wire racks after baking.

    The Cinnamon Crinkle Cookies Are Ready To EAT!

    Cinnamon crinkle cookies are best served at room temperature, because they crisp up as they cool. Pile a bunch of them onto a plate, and watch just how fast they are devoured. They’re REALLY tasty, and I just know you will love ’em!.

    A pile of the cinnamon crinkle cookies on a plate, ready to enjoy!

    I really believe you (and those you love) are going to enjoy every single bite of these delicious cookies! They freeze well, too, so you can put some aside to enjoy at a later date. Thanks for stopping by, and I hope you will come back again soon. Have a great day, and may God bless you in all you do.

    Looking For More COOKIE Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
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    Original Recipe Source: The cookbook called “Taste of Home Complete Guide To Baking”, page 43, published in 2004 by Reiman Media Group, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Cinnamon Crinkle Cookies
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins
     

    Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

    Category: Dessert, Snack
    Cuisine: American
    Keyword: cinnamon crinkle cookies
    Servings: 72 (approx. 6 dozen)
    Calories Per Serving: 58 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter softened
    • ½ cup vegetable shortening
    • 1 cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • cups all purpose flour
    • 3 teaspoons ground cinnamon
    • 2 teaspoons finely grated orange peel
    • 1 teaspoon finely grated lemon peel
    • 2 teaspoons ground nutmeg
    • 2 teaspoons cream of tartar
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • cup granulated sugar to cover dough balls
    Instructions
    1. Preheat oven to 350°F. While oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in large mixing bowl, using electric mixer. Continue beating until it becomes light and fluffy in texture (2-3 minutes). Add egg, vanilla and almond extracts; continue beating until fully incorporated.

    2. In separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, lemon and orange peel until combined. Add this, a little at a time, to the creamy butter mixture, beating with each addition, until fully combined.

    3. Form dough into 1" balls, by rolling dough between the palms of your hands, to make approx. 72 dough balls. Place dough balls on wax paper, until all are done.

    4. Place sugar into small bowl (you may need a little more or a little less). Place 2-3 dough balls at a time into sugar; roll them around to coat surface with sugar.

    5. Place dough balls 2" apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes, or until lightly browned. Because oven temps vary, check them at the 10 minute mark. Cookies should be crinkled (or crackled) on top when done. Transfer cookies to wire rack; let come to room temp. before serving. Store extras in an air-tight container in pantry OR in freezer. Enjoy!

    Nutrition Facts
    Cinnamon Crinkle Cookies
    Amount Per Serving (1 cookie)
    Calories 58 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 6mg2%
    Sodium 59mg3%
    Potassium 23mg1%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 44IU1%
    Vitamin C 1mg1%
    Calcium 4mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.