Category: Desserts

Coconut Pecan Frosting

Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.
Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

If you’re searching for a delicious cake, cupcake or brownie frosting that is super easy to make, may I suggest this coconut pecan frosting? It is incredibly simple to prepare (just cook and stir!), and it will impress you with it’s wonderful taste. Why buy it in a plastic container, when you can easily make your own from scratch?

We especially love it on German chocolate cake, but it is also awesome as a topping on chocolate brownies or cupcakes, too! My Mom has been making this frosting for as long as I can remember, and she gave me this recipe at least 30 years ago. Here’s how to make coconut pecan frosting from scratch:

Time to Cook And Stir!

Place evaporated milk, sugar, butter, egg yolks and vanilla extract into a medium saucepan. Cook these ingredients over medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often, so it doesn’t stick to the bottom of the pan and burn.

As it cooks, the mixture will begin to thicken. That is perfect, and is exactly what you want to happen! Once the 12 minutes is up, and the mixture has thickened, remove the saucepan from the direct heat.

Evaporated milk, sugar, butter, egg yolks and vanilla cook in a saucepan.After cooking, the evaporated milk, sugar, butter, egg yolks and vanilla are creamy and yellow in color.

Add the Coconut And Chopped Pecans To Finish

As soon as you take the pan off of the heat, add the shredded coconut and chopped pecans. Stir well, to make sure all the ingredients in the coconut pecan frosting are fully combined.

The finished frosting will be fairly thick, and still quite hot at this point. Set the pan aside and let the coconut pecan frosting cool completely before attempting to frost a cake, etc.

Shredded coconut and chopped pecans are added to saucepan.Coconut Pecan Frosting being stirred in the saucepan.

Ready To Use the Coconut Pecan Frosting!

You can stir the frosting often, to help speed up the cooling process, if desired. When the coconut pecan frosting has cooled completely, you are ready to frost your cake, cupcakes or brownies!

Once the coconut pecan frosting has cooled, it is ready to use to decorate cakes, etc.

See how pretty the frosting looks on this German chocolate cake? You can see all the shredded coconut and the small pieces of pecans. I’m not kidding, this frosting is so good you might want to just eat it by the spoonful… ha ha!

Here is a 2 layer German chocolate cake with coconut pecan frosting.

I hope you have the opportunity to make this delicious coconut pecan frosting. I am confident you’ll enjoy using it (and eating it, too)! Thank you for stopping by today, and I sincerely hope you will come back again soon. Have a wonderful day, friends.

Looking For More FROSTING 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, made from scratch frosting 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!
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Original recipe source: I got this recipe from my Mom (over 30 years ago!)

Coconut Pecan Frosting
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

Category: Frosting, Topping
Cuisine: American
Keyword: coconut pecan frosting
Servings: 1 (total amt. for 13x9 cake or 2 layer cake)
Calories Per Serving: 3783 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup butter , equal to 1 stick
  • 3 large egg yolks , beaten slightly
  • 1 teaspoon vanilla extract
  • cups shredded coconut
  • 1 cup chopped pecans
Instructions
  1. Place evaporated milk, sugar, butter, egg yolks and vanilla into a medium saucepan. Cook on medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often. As it cooks, it will begin to thicken. Once the 12 minutes is up, and mixture has thickened, remove pan from the heat.

  2. Immediately stir in coconut and chopped pecans. Stir well, until fully combined. Set pan aside and let frosting cool completely before attempting to frost a cake, brownies, etc. You can stir often, if desired, to "speed up" the cooling process.

  3. Once cooled to room temperature the frosting is ready to use. Enjoy!

Recipe Notes

NOTE: This amount of frosting is enough for a 13x9" cake OR a round 2 layer cake. Makes approx. 4½ cups total frosting total. Caloric calculation is for the entire amount.

Nutrition Facts
Coconut Pecan Frosting
Amount Per Serving (1 Total Amount (approx. 4½ cups))
Calories 3783 Calories from Fat 2637
% Daily Value*
Fat 293g451%
Saturated Fat 161g1006%
Trans Fat 4g
Polyunsaturated Fat 31g
Monounsaturated Fat 84g
Cholesterol 872mg291%
Sodium 1160mg50%
Potassium 2073mg59%
Carbohydrates 276g92%
Fiber 33g138%
Sugar 241g268%
Protein 46g92%
Vitamin A 4245IU85%
Vitamin C 8mg10%
Calcium 876mg88%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

Homemade Vanilla Ice Cream

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!
Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Homemade vanilla ice cream is practically a part of my genetic DNA makeup. I have such wonderful memories of my parents AND even my aunts and grandmother making homemade ice cream as far back as I can remember. When I was little I would watch my Dad cranking our old ice cream maker on the patio, full to the brim with ice and rock salt, until glorious ice cream was finished freezing.

Such fantastic memories of a simpler childhood that I treasure. Nowadays, I use my handy dandy electric ice cream maker (that doesn’t need ice OR salt), and plug it in, on our kitchen counter. I still get excited to make it though, and enjoy every creamy bite! Homemade vanilla ice cream was my Dad’s favorite, so I post this today in his memory.

Plain old ordinary vanilla ice cream goes with just about any dessert… pie, cake, cobblers, brownies, cookies, etc. It truly is timeless! I’ve made so many varieties of homemade ice cream over the years, but finally am posting my tried and true, simple, basic vanilla ice cream recipe. Go figure! Here’s how I make it, quickly and easily!

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

How To Make This Homemade Vanilla Ice Cream

When I make ice cream nowadays, I use my Cuisinart Indoor electric ice cream maker, and it is super easy to make homemade ice cream. It has a cannister which needs to be solidly frozen BEFORE making the ice cream, so I plan ahead and freeze it overnight. This recipe will yield approximately 1½ quarts of ice cream.

To make this version of homemade vanilla ice cream, you will need to whisk together the whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until the sugar has dissolved into the whipping cream mixture.

Once the sugar has dissolved, pour it into the cannister of your ice cream machine, and freeze, according to the manufacturer directions for your particular ice cream maker. Using the Cuisinart machine, after pouring in the ingredients, I simply turn it on by flipping a switch. (See how easy that is?)

Milk, whipping cream, vanilla and sugar are whisked together for the ice cream.The blended ingredients for the vanilla ice cream are poured into the cannister before freezing.

Freezing And “Ripening” Homemade Vanilla Ice Cream

The paddle attachment inside the cannister keeps the ice cream mixture moving during the freezing process, so no need for cranking a handle! It’s effortless! As the homemade vanilla ice cream churns, it will thicken considerably, until it is a thick “soft serve” consistency. This usually takes about 20-22 minutes in my ice cream maker.

As soon as the ice cream reaches the desired consistency, I transfer it from the cannister into an airtight container and place the ice cream in my freezer for at least an hour to “ripen” and freeze it a bit firmer before serving. Of course, if you can’t wait that long, by all means dig in to it, straight from the ice cream machine! We’ve been known to do BOTH!

Ice Cream mixture churning in the Cuisinart ice cream machine.When done, the ice cream will be a thick soft-serve consistency.

Anyone Want Some Homemade Vanilla Ice Cream?

Once the ice cream has firmed up some more, scoop it up and enjoy it with your favorite toppings! My dad always enjoyed his plain (no toppings), but we love it, especially with my homemade hot fudge sauce, fresh fruit, or on a banana split with multiple toppings! YUM! You can’t go wrong with this simple ice cream!

A scoop of homemade vanilla ice cream in a glass dish.Homemade vanilla ice cream is used to make a banana split.

I hope you enjoy this ridiculously EASY recipe for homemade vanilla ice cream. It’s a family favorite, and I cannot even begin to fathom how many times we’ve made it over the years. Way too many times to count, and it is always yummy!

Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, friends. Have a wonderful day, and may God bless you with His love, peace and JOY today.

Looking For More HOMEMADE ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely yummy homemade ice cream 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.

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Author's signature

Original recipe source: Cuisinart Ice Cream and Yogurt Maker User Manual (came with the ice cream machine)

Homemade Vanilla Ice Cream
Prep Time
5 mins
FREEZING TIME (approx.)
22 mins
Total Time
27 mins
 

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Category: Dessert
Cuisine: American
Keyword: homemade vanilla ice cream
Servings: 12 (1/2 cup per serving)
Calories Per Serving: 200 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups heavy whipping cream , well chilled
  • 1 cup whole milk , well chilled
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
Instructions
NOTE: If your ice cream maker requires it, make sure to place the cannister in a freezer overnight BEFORE making the ice cream. Plan ahead.
  1. Whisk together whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until sugar has dissolved into the whipping cream mixture.

  2. Once sugar has dissolved, pour ice cream mixture into the prepared cannister of your ice cream machine. Freeze, according to the manufacturer directions for your particular ice cream maker. Mine usually takes between 20-22 minutes to reach thick, soft-serve consistency.

  3. As soon as ice cream reaches the desired consistency (for your ice cream machine), transfer it from the cannister into an airtight container. Place ice cream into freezer for at least an hour to "ripen" and freeze it firmer before serving. Serve, and enjoy, plain, or with desired toppings.

Nutrition Facts
Homemade Vanilla Ice Cream
Amount Per Serving (1 1/2 cup serving))
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 58mg2%
Carbohydrates 15g5%
Sugar 14g16%
Protein 1g2%
Vitamin A 616IU12%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Mini-Loaf Pound Cake

It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!
It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!

This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:

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

Making The Batter

Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.

Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.

Softened butter and granulated sugar will be creamed together to begin making the batter.An egg is beaten into the creamed butter and sugar.

In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.

Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?

Buttermilk , flour, baking soda, and baking powder are stirred into the batter for the mini-loaf pound cake.Lemon juice, vanilla and lemon zest are added to and stirred into the batter until fully combined.

Baking The Mini-Loaf Pound Cake

Now it’s time to bake!  Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.

When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.

The batter for the mini-loaf pound cake is poured into a greased loaf pan, for baking.When done baking, the mini-loaf pound cake is golden brown on top.

Slice And Serve The Mini-Loaf Pound Cake

Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!

Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!

Two loaves, cooling on a wire rack after being removed from the loaf pan.A look inside the pound cake, which is ready to serve after slicing.

I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of cake 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!
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The Grateful Girl Cooks!
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Author's sgnature

Original recipe source: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications

Mini-Loaf Pound Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Category: Dessert
Cuisine: American
Keyword: mini-loaf pound cake
Servings: 6 slices
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons butter (no substitutes) , softened
  • 6 Tablespoons granulated sugar
  • 1 large egg
  • 6 Tablespoons all purpose flour
  • teaspoon baking soda
  • 7 teaspoons buttermilk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • ½ teaspoon lemon zest (finely grated peel)
Instructions
  1. Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").

  2. In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.

  3. In separate bowl, whisk together flour, baking powder, and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.

  4. Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.

  5. Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!

Nutrition Facts
Mini-Loaf Pound Cake
Amount Per Serving (1 slice (1/6 of total))
Calories 140 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 47mg16%
Sodium 91mg4%
Potassium 47mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 230IU5%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Mini Peach Cobbler Skillets

Enjoy the taste of summer with these cute, yummy 6″ mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).
Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Do you enjoy peach cobbler? We really do! I make at least ONE peach cobbler every single summer, using the fresh local peaches we pick at U-Pick farms, the Farmer’s Market or the store. It’s a dessert I always look forward to serving. YUM.

Today I want to share a recipe for these cute little mini peach cobbler skillets! I adapted this recipe from a peach cobbler recipe I made last summer. You will need three 6″ mini cast iron skillets (you can get them online fairly cheaply), and they are a fun way to serve and share this treat with a spouse, significant other, family or friends.

Each skillet will yield two servings, but if you are feeling EXTRA hungry (ha ha), each person (3 total) can have their own! Served with a scoop (or two) of vanilla ice cream, these mini peach cobbler skillets will be a huge hit! The recipe is fairly simple, too. Honestly the hardest thing is simply peeling and slicing the peaches! Here’s how to make this delicious dessert.

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

Prepare The Peach Cobbler Filling

For this recipe we use fresh peaches. You can use 3-4 LARGE peaches or about 6 medium sized peaches. We were given some delicious peaches by some of our neighbors, so I used several to make this dessert. Aren’t they gorgeous?

To make the peach cobbler filling, peel, cut in half, and remove the pit from the peaches. Slice the peaches into about 1″ slices, and place them in a large saucepan. Add fresh lemon juice, ½ cup granulated sugar, vanilla extract and ground cinnamon. Stir the peaches gently until all ingredients are combined.

Fresh peaches are ready to peel, pit and slice for the cobbler skillets.

Bring the peach mixture to a boil, on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove the pan from the heat, set aside, and let it cool down on the counter.

Sliced peaches and other ingredients are brought to a boil in a saucepan.

Make The Batter

While the peaches are cooling down, you can make the batter for the Mini Peach Cobbler Skillets. In a large mixing bowl, sift flour, granulated sugar, baking powder, and salt. Pour in the milk, and stir only until the ingredients are fully combined (don’t overmix). Set the batter aside.

Mixing the batter for the mini peach cobbler skillets is easy!

Preparing The Mini Peach Cobbler Skillets

Okay… now it’s time to fill the skillets. Melt the butter and then divide it evenly between three 6″ mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Next you will need to pour in the batter (dividing it evenly between the three skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should just sit on top of the melted butter!

The final step is to add the peach filling, dividing it evenly between the three skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should just sit on top of the batter. As the mini cobblers bake, the batter will rise up and cover a good part of the peaches.

Melted butter is divided between three 6" cast iron mini skillets.Batter is poured onto the top of melted butter, but is not stirred in.Peach filling is added to the top of the cobbler batter, but is not stirred in.

Baking the Mini Peach Cobbler Skillets

Now the mini peach cobbler skillets are ready to bake! Place the skillets (uncovered) on the middle rack in a preheated 375°F. oven. Bake the mini peach cobbler skillets for 35-40 minutes. Once done, the top of the cobblers should be golden brown and the peach filling should be hot and bubbly.

Carefully remove the skillets from the oven. Transfer the skillets to a wire rack and let them cool slightly for 5-10 minutes, before serving.

After baking, the mini peach cobbler skillets cool slightly on a wire rack.

Time To EAT!

Each skillet is fairly small, but is enough for two servings per skillet, unless you just want to gobble the whole thing up (your choice). My hubby likes to eat half of his, then save the other half for the next day!

To serve, simply top each of the mini peach cobbler skillets with a small scoop of vanilla ice cream. Grab a spoon and dig in… they are DELICIOUS! By the way… if you want to freeze them, let them completely cool, then wrap the skillets very well in plastic wrap and then aluminum foil. When ready to enjoy later, simply thaw completely and re-warm.

The peach cobbler is golden brown on top and the filling is bubbly once done baking.Top each of the mini peach cobbler skillets with a scoop of vanilla ice cream and serve!

I hope you enjoy these mini peach cobbler skillets! We love them, and they are a delicious dessert, especially when presented/served in cute little cast iron skillets! Thank you for stopping by, and I hope you will come back soon for more family friendly recipes. Have a great day!

Looking For More COBBLER Or CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of delicious cobbler and crisps 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

Recipe Adapted From: My previously published recipe for Fresh Peach Cobbler.

Mini Peach Cobbler Skillets
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Category: Desssert
Cuisine: American
Keyword: mini peach cobbler skillets
Servings: 6 (2 per skillet)
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3-4 large peaches or 6 medium
  • ½ cup granulated sugar
  • ½ Tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • ½ Tablespoon baking powder
  • teaspoon kosher salt
  • ½ cup milk
  • 4 Tablespoons butter = ½ stick, melted
Instructions
  1. Preheat oven to 375°F.

  2. Make Peach Filling: Peel, cut in half, and remove pit from peaches. Cut peaches into 1" slices; place in large saucepan. Add ½ cup sugar, lemon juice, vanilla and cinnamon. Stir gently until ingredients are combined. Bring mixture to a boil on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove pan from heat, set aside, and let cool.

  3. Make Batter: In large mixing bowl, sift flour, sugar, baking powder and salt. Pour in milk; stir only until ingredients are fully combined (don't overmix). Set batter aside.

  4. Make The Cobbler Skillets: Melt butter and divide it evenly between three 6" mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Pour in the batter (dividing it evenly between skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should sit on top of the melted butter. Add peach filling, dividing it evenly between skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should sit on top of the batter. As they bake, the batter will rise up and cover a good part of the peaches.

  5. Bake: Place skillets (uncovered) on middle rack in oven. Bake for 35-40 minutes. When done, the top of the cobblers should be golden brown and peach filling should be bubbly. Carefully remove hot skillets from oven; place on wire rack to cool for 5-10 minutes, before serving. Serve with ice cream, if desired. Enjoy!

Nutrition Facts
Mini Peach Cobbler Skillets
Amount Per Serving (1 (1/2 of skillet))
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 125mg5%
Potassium 313mg9%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 42g47%
Protein 3g6%
Vitamin A 558IU11%
Vitamin C 6mg7%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Dutch Crumb Peach Pie

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

What’s a girl to do when she picks a BUNCH of fresh peaches in the summer? Well THIS girl likes to make delicious things with the “fruits of her labor”. I’ve canned them, and have used fresh peaches to make jam, cobblers, galettes, ice cream, turnovers, peach pies, smoothies, and crisps. It’s amazing how many delicious items you can make with this seasonal fruit.

Today I want to share with you a scrumptious recipe for Dutch Crumb Peach Pie. We love apple pies made this way, so I thought it would also be yummy using peach filling. I combined two different recipes from an OLD cookbook I received when I got married (43 years ago), and this delicious pie is the result.

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Lots of fresh summer peaches to make delicious desserts and jam with!

Prepare The Peach Pie Filling

Making the filling for this Dutch Crumb Peach Pie is really quite easy! First, peel the peaches, and then carefully slice them in half, and remove the pit. Cut the peaches into slices, about ½” wide. Place the peach slices into a large mixing bowl.

Add granulated sugar, flour, cinnamon and freshly squeezed lemon juice to the peach slices in the bowl. Stir gently, to fully combine these ingredients. When done, set the bowl aside until later. This is your pie filling.


Sliced peaches are combined with sugar, flour, cinnamon and lemon juice to make the pie filling.

Make The Streusel Topping

Now it’s time to make the simple, buttery streusel topping. The streusel is what turns this pie from a plain peach pie into a Dutch crumb peach pie! Here’s how to make the crumbly pie topping.

Place flour, brown sugar, cinnamon, and chopped pecans into a medium-sized mixing bowl. Cut VERY COLD butter into chunks and add them to the bowl. Use a pastry blender (or two forks) to cut the butter into the topping ingredients. Once done, the butter should be reduced to about the size of peas. Set the streusel topping aside.

Flour, brown sugar, cinnamon, and pecans in a bowl to make streusel topping for pie.Cold butter is cut into streusel ingredients until crumbly, using a pastry blender.Streusel topping is ready to add to the top of the Dutch Crumb Peach Pie before baking.

Ready To Assemble The Dutch Crumb Peach Pie

Okay… now get that pie crust prepared! You can use whatever deep dish 9″ pie crust is convenient for you. That would include a homemade pie crust (that’s what I use), or a store-bought frozen (but thawed) pie crust, or refrigerated pie crust dough.

Crimp the edges of your pie crust, then gently prick the bottom and sides of the dough with the tines (the tips) of a fork (as shown below). The pie dough is pricked so it doesn’t puff up with large air pockets while baking.

The pie crust has been prepared for the pie filling.

Pour the peach pie filling into the prepared pie crust, making sure it is spread evenly. Add the streusel topping, a little at a time until the entire surface of the peach filling is covered. I like to mound it up in the middle of the pie (like a dome). Use all the topping.

TIP: I usually cup my hand around the edge of the crust so the topping doesn’t go all over the place as I add it! That helps to hold it onto the surface of the pie.

Peach filling is added to pie crust, then topped with streusel topping, to cover.The streusel crumb topping is mounded from the crust into the middle of the pie.

Bake The Dutch Crumb Peach Pie

Bake the Dutch Crumb Peach Pie on the middle rack of a preheated 425°F. oven. I typically place a sheet of aluminum foil underneath the pie, in case the filling bubbles over. This ensures you won’t have a messy oven when done!

Bake the Dutch Crumb Peach Pie for approximately 40 minutes, or a few minutes more, depending on your oven. The pie is done when the streusel topping and crust are golden brown, and the filling is bubbly around the edges. Transfer the pie to a wire rack to cool for about 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve and enjoy!

This pie is wonderful served warm with a scoop of vanilla ice cream, but is also yummy served at room temperature! In the 2nd photo below you can see my regular peach pie, and a Dutch Crumb Peach pie, side by side. YUMMO!

A Dutch Crumb Peach Pie, cooling on a wire rack after baking.Classic peach pie on the left, and Dutch Crumb Peach Pie on the right.

I hope you have the chance to make this delicious pie, and I believe you will NOT be disappointed! Thank you for stopping by today, and I truly hope you will come back again soon, for more family friendly recipes. Have a GREAT day!

Looking For More PIE Recipes?

You can find AL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious pie 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!
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Recipe adapted from: Pie Filling: The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Co. Streusel Topping: From the same cookbook, on page 147

Dutch Crumb Peach Pie
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

Category: Desserts
Cuisine: American
Keyword: Dutch crumb peach pie
Servings: 8 slices
Calories Per Serving: 365 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 9" deep dish pie crust
For Peach Pie Filling:
  • 5 cups sliced fresh peaches (peeled)
  • ¾ cup granulated sugar
  • cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon fresh lemon juice
For Streusel Topping:
  • 1 cup all purpose flour
  • ½ cup firmly packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup chopped pecans may substitute walnuts
  • ½ cup COLD butter equals 1 stick of butter (8 Tablespoons)
Instructions
  1. Preheat oven to 425°F.

  2. MAKE PIE FILLING: Peel peaches. Slice in half, completely removing the pit. Cut peaches into slices, about ½" wide. Place sliced peaches in large mixing bowl. Add sugar, flour, cinnamon and lemon juice. Stir gently, to fully combine. Set bowl aside.

  3. MAKE STREUSEL TOPPING: Place flour, brown sugar, cinnamon, and chopped pecans in a medium-sized bowl. Cut VERY COLD butter into chunks and add to bowl. Use a pastry blender (or two forks) to cut in butter. Once done, butter should be reduced to the size of peas. Set streusel topping aside.

  4. PREPARE PIE CRUST: Crimp edges of a deep dish 9" pie crust; gently prick bottom and sides of dough with the tines (tips) of a fork, so dough doesn't puff up with air pockets while baking.

  5. MAKE PIE: Pour peach pie filling evenly into prepared pie crust,. Add streusel to the top, a little at a time, until all peach filling is covered. Mound streusel up in the middle (like a dome). TIP: Cup your hand around edge of crust so topping doesn't spill all over while adding!

  6. TIP:** Bake pie on middle rack in oven. Put a sheet of aluminum foil underneath the pie, in case filling bubbles over, so you won't have a messy oven when done! Bake pie for approx. 40 minutes, or more, depending on your oven. It's done when streusel topping and crust are golden brown, and filling is bubbly around the edges.

  7. Transfer pie from oven to a wire rack to cool for 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve each piece with a scoop of vanilla ice cream, and enjoy!

Recipe Notes

NOTE: If using frozen pie crust, be sure to thaw it before using.

Nutrition Facts
Dutch Crumb Peach Pie
Amount Per Serving (1 slice (1/8 of total))
Calories 365 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 31mg10%
Sodium 106mg5%
Potassium 244mg7%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 40g44%
Protein 3g6%
Vitamin A 671IU13%
Vitamin C 7mg8%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

 

 

 

 

 

Grandma’s Red Velvet Cake

My Grandma’s Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

For the past several years, red velvet cakes have been all the rage, and that makes me happy. For me personally, red velvet cakes are a part of my heritage. My Grandma Grace in Texas made them, then gave her recipe to my mom (her daughter-in-law), who then gave me Grandma’s recipe over 45 years ago. Talk about handing down traditions! Grandma’s red velvet cake has always been special to me, because my mom made them for our birthdays when I was growing up. Guess what? I loved them then as much then as I do now.

There’s just something about seeing that gorgeous red color in each slice that flood my heart with so many wonderful memories! A lot of red velvet cakes nowadays top the cake with cream cheese frosting, but my Grandma’s recipe uses a fluffy white frosting (without cream cheese). It takes just a bit longer to make the frosting, but that’s part of the charm! Plus, it’s delicious! Today I want to share my recipe for Grandma’s red velvet cake with you, and hope you will enjoy it, too. Here’s how to make it:

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Prepare the Cake Batter

Using an electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add the red food coloring and two eggs. Continue mixing until the batter is deep red in color and creamy in texture.

Granulated sugar and vegetable shortening are creamed together with an electric mixer.Red food coloring and eggs are added and mixed into the cake batter.

In a separate bowl, SIFT together flour, salt and cocoa powder. Add these dry ingredients to the batter, and beat on low speed until the flour mixture has been fully incorporated.

Mix buttermilk and baking soda together in a separate bowl, and fold them into the batter. Next, add the vanilla extract and vinegar to the batter and stir until combined. This is the batter for Grandma’s red velvet cake.

Dry ingredients (with flour and cocoa, etc.) are added to the cake batter.After adding more ingredients, the batter for Grandma's Red Velvet Cake is ready for baking.

Bake Grandma’s Red Velvet Cake

Now it’s time to bake the cake. Generously grease and flour two 9″ round cake pans OR a 13×9″ baking pan on the bottom and sides, and then pour the batter into the pan(s). If using two round cake pans, evenly divide the batter between them.

Bake in a preheated 350°F. oven (on middle rack) for approximately 25 minutes, or until a toothpick inserted into the top of the cake comes out clean. Once done, transfer the cake pans to a wire rack to cool.

Greased/floured cake pans are filled with batter for the red velvet cake, and put in oven to bake.Two pans of red velvet cake cooling on wire racks after baking.

Make The Frosting For The Cake

While the cake is baking, you can make the fluffy white frosting for the finished cake. Mix milk, cornstarch and salt in a saucepan. Cook this on low heat, stirring often until the mixture thickens. Remove the pan from the heat, and set it aside to cool.

In a separate bowl, (or stand mixer bowl) place vegetable shortening, butter, granulated sugar, and part of the powdered sugar (2/3 cup). Beat these ingredients really well for 15 minutes (yes… 15 minutes!). When done, the sugar will have dissolved and no longer be “grainy”, and the mixture should be light and fluffy in texture. Add vanilla extract and the cooled, thickened milk mixture. Beat well, then add the remaining cup of powdered sugar, and mix well, until combined. This is your fluffy white frosting.

Milk, cornstarch and salt (for the cake frosting) cook until thickened.The frosting for Grandma's red velvet cake is mixed for at least 15 minutes, until very fluffy.

Frosting the Cake

If you baked this in a 13×9″ baking pan, you are ready to frost the cake (in the pan), once it has cooled completely. If you are using two round cake pans, you will need to remove them from the pans (by inverting pan upside down), once they have cooled completely. Place one layer onto a serving plate, and frost the top.

Lay the second cake layer on top of the frosting. Continue to frost the cake on top and and on all sides. Garnish or decorate the frosted cake any way you wish once fully frosted. This time I went simple, as you can tell from the photos below.

Layers of cake are frosted, and then the sides of the cake are frosted, too.Grandma's red velvet cake is completely frosted and ready to slice and eat!

Time For A Slice of Grandma’s Red Velvet Cake!

All that is left to do is cut a nice big slice of Grandma’s red velvet cake, grab a fork, and dig in! The fluffy white frosting is a nice, light touch that contrasts well with the beautiful red hue of the cake. Grandma’s red velvet cake is so yummy, moist, and RED! Sure hope you enjoy it, too!

A slice of Grandma's red velvet cake ready to eat, on a white plate.

Thank you for stopping by today. I really hope you have the opportunity to make this delicious dessert for those you love. Please come back again soon for more recipes. Have a wonderful day.

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few cake recipes you’re gonna love, 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!
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Author's signature

Original recipe source: my Grandma, Grace B.

Grandma's Red Velvet Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

Category: Dessert
Cuisine: American
Keyword: Grandma's red velvet cake
Servings: 12
Calories Per Serving: 545 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • ½ cup vegetable shortening
  • cups granulated sugar
  • 2 ounces red food color
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons cocoa powder (for baking)
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon white vinegar
For Frosting:
  • 1 cup milk
  • Tablespoons cornstarch
  • 1 pinch salt
  • ½ cup vegetable shortening
  • ½ cup butter , softened
  • cup granulated sugar
  • 1⅔ cups powdered sugar , divided use
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F. Generously grease and flour two 9" round cake pans or one 13"x9" baking pan on bottom and sides.

  2. Using electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add red food coloring and eggs. Continue mixing until batter is deep red in color and creamy in texture.

  3. In separate bowl, SIFT together flour, salt and cocoa powder. Add this mixture to the batter; beat on low speed until fully incorporated. Mix buttermilk and baking soda together in a separate bowl; fold them into batter. Add vanilla and vinegar; stir until combined.

  4. Pour batter into prepared pan(s). If using two round cake pans, evenly divide batter between them. Bake at 350°F. (on middle rack) for approximately 25 minutes, or until a toothpick inserted into top of the cake comes out clean. Transfer pan(s) to a wire rack to cool.

Make Frosting While Cake Is Baking:
  1. Mix milk, cornstarch and salt in medium saucepan. Cook on low heat, stirring often until mixture thickens. Remove pan from heat; set aside to cool. In a separate bowl, (or stand mixer bowl) place shortening, butter, granulated sugar, and 2/3 cup of powdered sugar. Beat really well for 15 minutes (yes... 15 minutes!). When done, sugar will have dissolved and no longer be "grainy"; frosting should be light/fluffy in texture. Add vanilla extract and cooled, thickened milk mixture. Beat well, then add remaining cup of powdered sugar, and mix well, until combined.

Frost Cake After It Cools Completely:
  1. If using a 13x9" baking pan, frost the cake (still in the pan), once it has cooled completely. If using two round cake pans, remove them from the pans (by inverting pan upside down), once they have cooled completely. Place one layer onto a serving plate, and frost the top. Lay the second cake layer on top of the frosting. Continue to frost the cake on the top and and side. Once cake is completely frosted, decorate it any way you want. Slice and enjoy!

Nutrition Facts
Grandma's Red Velvet Cake
Amount Per Serving (1 slice (1/12th of total))
Calories 545 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 3g
Cholesterol 55mg18%
Sodium 400mg17%
Potassium 110mg3%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 55g61%
Protein 5g10%
Vitamin A 353IU7%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!

Grandma’s Fluffy White Frosting

Make my Grandma’s fluffy white frosting to decorate your favorite cakes or cupcakes! It’s a simple recipe I’ve used for over 45 years.

Today I want to share my Grandma’s recipe for fluffy white frosting, which can be used to decorate cakes and cupcakes. This recipe was given to my Mom (her daughter-in-law) MANY years ago, who then handed down the recipe to me over 45 years ago. I feel a wonderful connection to my Grandma Grace whenever I have made this frosting over the years.

Grandma’s Fluffy White Frosting is simple to make, but it DOES take a while to beat with an electric mixer (or stand mixer) to make it fluffy and fully dissolve the sugar. That being said, the end result is a light, fluffy frosting you will enjoy using. Here’s how to make it:

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How To Make Grandma’s Fluffy White Frosting

Place the milk, cornstarch and a dash of salt in a medium saucepan. Use a spoon or wire whisk to combine these ingredients, and then cook on LOW heat, stirring often, until the mixture thickens. Once the mixture thickens, remove it from the heat and set it aside to FULLY cool. 

Milk, cornstarch and salt are cooked in saucepan until thickened.Thickened milk, cornstarch and salt mixture is set aside to cool after it is cooked.

In a separate large mixing bowl (or stand mixer), use an electric mixer to cream together the vegetable shortening, butter, granulated sugar and a portion of the powdered sugar. Mix these ingredients REALLY WELL for 15 minutes, until creamy. I use my stand mixer for this, because I can turn it on, walk away, and let it mix the frosting on its own.

NOTE:  It is important to take the time to mix these ingredients really well, so the granulated sugar is dissolved and no longer “grainy”.

Shortening, butter, powdered and granulated sugar are beaten well until creamy.

Time To Finish Making Grandma’s Fluffy White Frosting

Add vanilla extract to Grandma’s Fluffy White Frosting, and then add the cooled and thickened milk mixture. Make sure the thickened milk mixture has fully cooled before adding, so it doesn’t melt the frosting! Beat these ingredients well, until fully incorporated.

Vanilla extract is added to the frosting mixture in stand mixer.Cooled and thickened milk mixture is added to Grandma's fluffy white frosting mixture and combined.

Add the remaining portion of powdered sugar to the frosting, and mix well until fully combined. Now this yummy frosting is done, and it should be fluffy and light in texture, and ready to use.

More powdered sugar is mixed into Grandma's fluffy white frosting to finish.A bowl of Grandma's fluffy white frosting is ready to use for decorating cakes or cupcakes.

Decorating With Grandma’s Fluffy White Frosting

There will be enough frosting made to easily decorate a two layer round cake fully with frosting, or cover 2 dozen cupcakes. I ALWAYS use this frosting on my Grandma’s Red Velvet Cake. When I was growing up, this was my favorite birthday cake that my Mom made. This light, fluffy frosting was the perfect topping! YUM! 

Spreading Grandma's Fluffy White Frosting onto a red velvet cake.

I hope you have the opportunity to try this recipe- it’s never failed me yet after all these years. If you’re looking for other cake or cupcake frosting recipes, you will love my recipe for Mom’s Chocolate Buttercream Frosting.  Thanks for stopping by this website today. I hope you have a wonderful day, and trust you will come back soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy dessert recipes that might interest you, 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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Author's signature

Original recipe source: My grandma Grace B.

Grandma's Fluffy White Frosting
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Make my Grandma's fluffy white frosting to decorate your favorite cakes or cupcakes! It's a simple recipe I've used for over 45 years.

Category: Dessert
Cuisine: American
Keyword: Grandma's Fluffy White Frosting
Servings: 1 (total amount)
Calories Per Serving: 3170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup milk
  • Tablespoons cornstarch
  • 1 dash salt
  • ½ cup vegetable shortening
  • ½ cup butter (or margarine) , softened
  • cup granulated sugar
  • 1⅔ cup powdered sugar , divided use
  • 1 teaspoon vanilla extract
Instructions
  1. Place milk, cornstarch and a dash of salt in a medium saucepan. Stir or whisk to combine ingredients. Cook on LOW heat, stirring often, until mixture thickens. Once mixture thickens, remove it from the heat; set it aside to cool.

  2. In a separate large mixing bowl (or stand mixer), mix together vegetable shortening, butter, granulated sugar and a portion (2/3 cup) of the powdered sugar. Beat these ingredients REALLY WELL for about 15 minutes, until creamy. NOTE:  It is important to take the time to mix really well, so the granulated sugar is dissolved and is no longer "grainy".

  3. Add vanilla extract, and the completely cooled, thickened milk mixture. Beat ingredients well, until fully incorporated into the frosting.

  4. Add remaining cup of powdered sugar to the frosting. Mix well until fully combined. Now the frosting is done. It should be fluffy and light in texture, and ready to use. Will make enough frosting to fully cover a 2 layer round cake or 2 dozen cupcakes.

Recipe Notes

NOTE: The total amount of frosting is enough to cover two round cake layers, OR a 13x9 cake, OR 2 dozen cupcakes. * Caloric calculation is for total amount of frosting, using butter.

Nutrition Facts
Grandma's Fluffy White Frosting
Amount Per Serving (1 (TOTAL AMT.))
Calories 3170 Calories from Fat 1773
% Daily Value*
Fat 197g303%
Saturated Fat 85g531%
Trans Fat 17g
Cholesterol 256mg85%
Sodium 964mg42%
Potassium 394mg11%
Carbohydrates 356g119%
Fiber 1g4%
Sugar 342g380%
Protein 9g18%
Vitamin A 3299IU66%
Calcium 327mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make my Grandma's fluffy white frosting to decorate your favorite cakes or cupcakes! It's a simple recipe I've used for over 45 years.

 

Making Stabilized Whipped Cream

Making stabilized whipped cream is easy! This sweetened cream will hold it’s shape for days- perfect for decorating pies, cheesecakes, etc.!
Making stabilized whipped cream is easy! This sweetened cream will hold it's shape for days- perfect for decorating pies, cheesecakes, etc.!

Ever baked a gorgeous pie or dessert, topped it with some piped whipped cream, only to see that whipped cream collapse or lose it’s shape after a few hours (or the next day)? I have, and that’s why I make and decorate with STABILIZED whipped cream which holds it’s shape for days, just like the pretty pies at a bakery!

Did you know making stabilized whipped cream is EASY to make by adding a simple ingredient? Yep that’s right! By adding unsweetened gelatin, you will be able to pipe gorgeous whipped cream decorations onto your favorite desserts, and they will still look fantastic 3-4 days later!  I’ve used stabilized whipped cream quite recently to decorate a Mint Brownie Pie (shown above), and on a Lemon Cream Cheese Tart, Here’s how to make it:

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Making Stabilized Whipped Cream

TIP: Before beginning, place a large mixing bowl and a whisk attachment (for stand mixer or electric mixer) in the freezer for 5 minutes to get them chilled. This will help the whipped cream to thicken a bit quicker when you make it!

Okay… here we go. Unflavored gelatin (or gelatin) is the secret ingredient! You can find this at most grocery stores in either the baking section or the jello section. The way I buy it is in small envelopes (see photo below). This recipe yields two cups of whipped cream, and will only use a TEASPOON of gelatin powder, which is less than one envelope of the powder, and this stuff will last a long time, so it’s a good investment.

Add 4 teaspoons of water to a small, microwave-safe bowl. Sprinkle the gelatin powder on top, and let it sit, undisturbed for 3-4 minutes. Then place the bowl of gelatin in the microwave. Cook on high for 10 seconds… just long enough to fully dissolve the gelatin! Give it a stir, then let the gelatin cool a little before adding it to the whipped cream (as shown below).

Unflavored gelatin powder is used to make stabilized whipped cream.Gelatin powder is sprinkled on top of water and is left to sit for 3-4 minutes.

Preparing The Whipped Cream

Remove the bowl and whisk attachment from the freezer. It should be nice and COLD! Whip heavy whipping cream, powdered sugar, and vanilla extract on high speed until it starts to thicken a bit and soft peaks can be formed.

Whipping cream, powdered sugar and vanilla are beaten until soft peaks form.

Slowly add the microwaved and cooled gelatin to the whipped cream while whipping on medium speed until stiff peaks form. TIP: It’s important to not just DUMP the gelatin all at once into the whipping cream mixture or else it might get clumpy, okay? 

Gelatin and water are microwaved until powder dissolves, then let cool.Gelatin mixture is slowly added to whipped cream, as it is being beaten.

How Do I Know When It Is Ready To Use?

You can tell if the peaks are stiff enough by turning off the mixer, and lifting the whisk attachment up from the whipping cream several times. When “done”, stiff peaks of whipping cream will stand up firmly on their own, and they shouldn’t collapse or fall over in the bowl.

That is how you will know the stabilized whipped cream is ready! You can transfer it to a pastry bag and refrigerate it until you are ready to decorate or serve your dessert. You can store the stabilized whipped cream for several days in the pastry bag or in a sealed container. It will hold it’s shape for several days on a refrigerated dessert.

Whipping cream is beaten until it easily forms stiff peaks.Making stabilized whipped cream lets you pipe it onto desserts and it will hold it's shape.

That’s it! See how easy it is? Pretty soon you can be making stabilized whipped cream, too! Your beautiful desserts with their nice whipped cream decorations will thank you for it!

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: Danielle, at livewellbakeoften.com.how-to-make-stabilized-whipped-cream/

Making Stabilized Whipped Cream
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Making stabilized whipped cream is easy! This sweetened cream will hold it's shape for days- perfect for decorating pies, cheesecakes, etc.!

Category: Dessert, Tip, Topping
Cuisine: American
Keyword: stabilized whipped cream
Servings: 1 (2 cups total)
Calories Per Serving: 957 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons water
  • 1 teaspoon unflavored gelatin powder
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar (confectioner's)
  • ½ teaspoon vanilla extract
Instructions
  1. Before beginning, place a large mixing bowl and a whisk attachment (for stand mixer or electric mixer) in the freezer for 5 minutes to get them cold. This helps whipped cream to thicken quicker!

  2. Add 4 tsp. water to a small, microwave-safe bowl. Sprinkle gelatin on top; let it sit, undisturbed for 3-4 minutes. Place bowl of gelatin in microwave. Cook on high for 10 seconds... just long enough to dissolve gelatin! Stir, then let gelatin cool before adding to whipped cream

  3. Remove bowl and whisk attachment from freezer. Beat whipping cream, powdered sugar, and vanilla (using whisk attachment) on HIGH until it begins thickening and soft peaks can be formed.

  4. Slowly add cooled gelatin to whipped cream while whipping on LOW speed. Once combined, turn mixer to MEDIUM speed; beat until stiff peaks form. TIP: Don't dump gelatin all at once into whipping cream or it might clump.

  5. You can tell if the peaks are stiff by turning off the mixer. Lift up the whisk attachment from the whipping cream several times. Stiff peaks of whipping cream will stand up firmly on their own, and won't collapse or fall over. Transfer whipped cream to a pastry bag to decorate. Store stabilized whipped cream for several days in pastry bag or sealed container. It will hold it's shape for several days on a refrigerated dessert.

Recipe Notes

NOTE: Caloric total is for the entire 2 cups of prepared whipped cream.

Nutrition Facts
Making Stabilized Whipped Cream
Amount Per Serving (1 TOTAL AMOUNT (2 cups))
Calories 957 Calories from Fat 792
% Daily Value*
Fat 88g135%
Saturated Fat 55g344%
Cholesterol 326mg109%
Sodium 100mg4%
Potassium 183mg5%
Carbohydrates 37g12%
Sugar 30g33%
Protein 8g16%
Vitamin A 3499IU70%
Vitamin C 1mg1%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Making stabilized whipped cream is easy! This sweetened cream will hold it's shape for days- perfect for decorating pies, cheesecakes, etc.!

Lemon Cream Cheese Tart

This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.
This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.

Recently I made a Lemon Cream Cheese Tart, which my husband and I enjoyed on a snow and ice-covered Valentines Day. We each enjoyed a piece, and then gave the remaining slices to several neighbors as a Valentines treat (since we were snowbound, AND so we wouldn’t gobble up the entire thing ourselves!). It is so incredibly GOOD!

At 7pm on Valentines night, our power went out due to snow and ice, so we were glad we had enjoyed our homemade dinner and dessert earlier! Our power ended up being out Sunday night through Tuesday afternoon, but our generator helped keep the food in our fridge cold (hooray). Candles and flashlights also quickly became our best friends!

All that said… this lemon cream cheese tart tastes wonderful! The foundation for it is a shortbread-style crust, and the yummy lemon and cream cheese filling is amazing! Put them together, and top with sweetened whipped cream… it’s dessert perfection!

I received a printed recipe card for this dessert at a women’s event over 15 years ago (which indicated the original recipe was from Bon Appetit magazine). This dessert is sooo delicious, and we love it! It’s also fairly simple and straightforward to make. Here’s how:

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

Make The Crust

The first thing you will do is to preheat your oven to 425°F. The next thing to do is make the crust! The easiest way to make it is with a food processor, but you can also use a hand-held pastry blender or two forks for this step, if desired.

Place flour and powdered sugar in a food processor, and add chunks of really cold butter. Pulse until the butter becomes about the size of peas and mixture forms small clumps. NOTE: If using pastry blender or 2 forks, cut in the butter into the flour mixture in a bowl until it reaches the same consistency.

Pour the crumbly crust mixture into a 9″ tart pan (that has a removable bottom).

Butter, flour and powdered sugar are processed until tiny crumbs form for crust.Crumbly crust mixture is poured into a tart pan (with a removable bottom).

Time To Bake The Crust

FIRMLY press the crumb mixture onto the bottom and up the sides of the tart pan. Continue to press until you have a firm crust and sides. Once the crust is pretty solid, put the pan in the freezer for 15 minutes (this helps really chill the butter).

Remove the pan from the freezer. Place it on the middle rack in a preheated 425°F. oven. Bake the tart crust for 15 minutes, or until the crust is golden brown. When done, remove the crust from the oven and immediately reduce the oven temperature to 350° F. Place the pan on a wire rack, and allow it to cool completely before adding the lemon filling.

Crust mixture is firmly pressed into the tart pan to form a solid base and sides.After baking, the crust for the lemon cream cheese tart is golden brown.

Prepare The Lemon Cream Cheese Filling

You can make the lemon cream cheese filling while the tart crust bakes OR while the tart crust is cooling after baking. Your choice. You can beat the filling with an electric mixer OR you can place the ingredients in a food processor to thoroughly mix.

I like to use a food processor, because I feel like it really gets the filling smooth and mixed well. I have tried it with electric mixers, but sometimes, if the cream cheese isn’t soft enough, the cream cheese doesn’t “break down” as completely. You will just have to continue beating until it becomes smooth.

Beat (or process) softened cream cheese until very smooth. Add granulated sugar, lemon juice, eggs, and finely grated lemon zest (peel). Continue to process until smooth and well-blended.

A lemon and cream cheese filling is mixed together for the tart.

Bake The Lemon Cream Cheese Tart

Pour the lemon cream cheese mixture over the top of the COOLED tart crust. It will come almost up to the top of the pan. Carefully place the lemon cream cheese tart on the middle rack in the oven. Bake the lemon cream cheese tart 350°F. for 30 minutes.

When done, transfer the tart pan to a wire rack and allow to cool to room temperature. Once at room temperature, cover the tart with plastic wrap. Place tart pan in the refrigerator to chill at LEAST one hour, but more if you have time. This tart can be prepared, covered and refrigerated up to one day ahead.

The tart crust is covered with the lemon cream cheese filling and then baked.

Once the lemon cream cheese tart has been completely chilled, carefully remove the tart from the pan, by carefully pushing up from the bottom. TIP: If it does not release easily, run a butter knife carefully around the sides of the pan.

When ready to serve, the chilled lemon cream cheese tart is removed from the pan.

Garnish And Serve The Lemon Cream Cheese Tart

The lemon cream cheese tart is now ready to serve, as is, OR you can “fancy it up” a bit with whipped cream. I make stabilized whipped cream to decorate this dessert, which means the cream will hold it’s shape for several days, so I can decorate the entire tart. It’s also fun to garnish the tart with lemon slices and/or fresh mint leaves, for extra color!

You also slice pieces, and then garnish each slice with aerosol whipped cream or you can make your own whipped cream (not stabilized) to decorate each slice. I have included instructions for homemade in the Notes section of the printable recipe at the bottom of this post.

Lemon Cream Cheese Tart, garnished with whipped cream, lemon slice and mint leaf.A slice of lemon cream cheese tart, served on a white plate.

I truly hope you will have the opportunity to make this delicious lemon tart! The crust is sturdy, very easy to cut, and pairs well with the sweetness and tartness of the lemon topping in this dessert.

Thank you for stopping by, and I trust you will come back soon for more yummy recipes. Have a GREAT day!

Looking For More Delicious TART Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious fruit tart recipes, 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.

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The Grateful Girl Cooks!
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Author's signature

Original recipe source: Bon Appetit Magazine, (October 1995 edition).

Lemon Cream Cheese Tart
Prep Time
30 mins
Cook Time
30 mins
Refrigeration Time (minimum-inactive)
1 hr
Total Time
2 hrs
 

This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.

Category: Dessert
Cuisine: American
Keyword: lemon cream cheese tart
Servings: 8 (or 10 smaller slices)
Calories Per Serving: 282 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Crust:
  • 1 cup all purpose flour
  • 8 Tablespoons COLD butter =1 stick
  • cup powdered sugar confectioner's sugar
For Filling:
  • 5 ounces cream cheese at room temperature
  • ½ cup granulated sugar
  • 7 Tablespoons fresh lemon juice
  • 4 teaspoons finely grated lemon peel
  • 2 large eggs
Optional: whipping cream, lemon slice, mint leaves for topping (see NOTE below)
    Instructions
    1. Preheat oven to 425° F.

    2. MAKE CRUST: Place flour and powdered sugar in food processor; add cold butter chunks. Pulse until butter becomes the size of peas and mixture forms small clumps. (If using pastry blender or forks in a bowl for this step, cut in butter until it reaches the same consistency). Place crust mixture in a 9" tart pan (with removable bottom).

    3. FIRMLY press crust mixture onto bottom and up the sides of tart pan. Continue to press until you have a solid crust and sides. Put pan in the freezer for 15 minutes (to chill butter). Remove pan from freezer. Place on middle rack in a preheated oven. Bake crust for 15 minutes, or until golden brown. When done, remove pan from oven- REDUCE OVEN TEMP TO 350° F. Place pan on a wire rack; let crust cool completely before adding lemon filling.

    4. MAKE LEMON FILLING: Using a food processor or electric mixer, process or beat softened cream cheese until smooth. Add granulated sugar, lemon juice, eggs, and lemon zest. Continue to process until smooth and well-blended.

    5. Pour the lemon filling into the COOLED tart crust (it will come almost to top of the pan). Carefully place tart on middle rack in oven. Bake at 350°F. for 30 minutes. When done, transfer tart pan to a wire rack; allow tart to cool to room temp. Once at room temp., cover with plastic wrap; refrigerate at LEAST one hour, (but more if you have the time). Tart can be prepared, covered and refrigerated up to one day ahead.

    6. Once completely chilled, carefully remove the tart from the pan, by carefully pushing up from the bottom. TIP: If it does not release easily, run a butter knife carefully around the sides of the pan to loosen the crust.

    7. To serve: Cut tart into slices. Garnish each slice (or top of the tart) with a dollop (or dollops) of whipped cream, a lemon slice, and a fresh mint leaf, if desired. Store leftovers, covered, in refrigerator. Enjoy!

    Recipe Notes

    NOTE: It is recommended you top each slice (at serving) with whipped cream if you are NOT using a stabilized whipped cream (to prevent whipped cream from losing shape). Can also use aerosol whipped cream, OR can beat 1/2 cup chilled heavy whipping cream and 2 teaspoons powdered sugar in a chilled bowl until stiff peaks form, then pipe decoratively around the top of the tart or individual slices before serving.

    Nutrition Facts
    Lemon Cream Cheese Tart
    Amount Per Serving (1 slice (1/8 of total))
    Calories 282 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 9g56%
    Trans Fat 1g
    Cholesterol 86mg29%
    Sodium 202mg9%
    Potassium 97mg3%
    Carbohydrates 32g11%
    Fiber 1g4%
    Sugar 19g21%
    Protein 5g10%
    Vitamin A 516IU10%
    Vitamin C 6mg7%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!This Lemon Cream Cheese Tart is a bit tangy, a bit sweet, and tastes fantastic! A creamy lemon filling is baked on a shortbread-style crust.

    Mint Brownie Pie

    Mint Brownie Pie is a perfect St. Patrick’s Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!
    Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

    If you’re looking for a fantastic dessert to have on St. Patrick’s Day, or Christmas, OR any other day of the year, may I suggest this mint brownie pie? It tastes wonderful, due to a brownie layer on bottom and a creamy mint filling on top! It is sooo good!

    A couple of months ago I made (and photographed) this delicious dessert, and was able to share quite a few pieces with several of our neighbors. It was so yummy I could have eaten the entire thing by myself (seriously!)… but my husband and I decided to share this treat (and the calories) with others!

    I had the recipe because it came from one of my “Taste of Home” magazines (from 1999) that I have saved for many, many years. This mint brownie pie is a favorite, and decided this was the time to share the recipe on my blog. Here’s how to make it:

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

    Prepare The Brownie Base Layer

    The first thing (after preheating your oven) you will do is make a brownie base for the dessert. To do this, melt butter and unsweetened chocolate in a medium saucepan, stirring often. Once melted, add granulated sugar, and stir well, to fully blend ingredients. Remove the pan from the heat.

    Unsweetened chocolate and butter are melted in a saucepan.Granulated sugar is added to the melted chocolate and butter in saucepan.

    Whisk 2 eggs and vanilla extract in a small bowl, and add this to the chocolate mixture. Mix well, to combine. Stir in  flour, a little at a time. Continue to stir after each addition until all the flour has been blended into the chocolate.

    Whisked eggs and vanilla extract are added to chocolate in saucepan.Flour is stirred into the chocolate mixture, a little at a time.

    Bake The Brownie Base

    Pour the mint brownie pie batter into a greased (bottom and sides) 9″ springform pan. Place the pan on the middle rack of a preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in the middle of the brownie pie comes out clean.

    Remove the mint brownie pie from the oven and let it cool (still in pan) on a wire rack. Do not open the pan or remove the brownie base from the pan.

    Mint brownie pie batter is poured into a greased springform pan.After baking, the mint brownie pie chocolate layer cools in the pan on a wire rack.

    Make The Mint Cream Cheese Topping

    Now it’s time to make the mint cream cheese topping while the brownie base cools to room temperature. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth.

    Add green food coloring (if using) and peppermint extract to the cream cheese filling, and mix well until combined and all color has blended in. The food coloring is optional, but I recommend it, especially if you’re making this dessert for St. Patrick’s Day! Use a few drops or as much as you wish to achieve a mint green color. Once the filling is fully tinted and blended, gently fold in whipped topping.

    When the brownie layer has completely cooled, gently add the mint cream cheese filling on top. Spread the filling to cover the entire top surface. Cover the pan, and refrigerate the mint brownie pie for one hour (at least).

    Whipped topping is gently folded into the green tinted cream cheese filling.The mint cream cheese filling is spread on the surface of the mint brownie pie.

    Refrigerate Then Decorate The Mint Brownie Pie!

    After the mint brownie pie has been chilled in the refrigerator for at least an hour, it’s ready to remove from the springform pan and decorate for serving. Run a butter knife all the way around between the pan and the pie to assist in releasing the pie from the pan. Melt chocolate chips and drizzle the chocolate decoratively over the surface of the mint brownie pie, any way you wish.

    I also like to pipe stabilized whipped cream (which holds its shape for days) on top and sprinkle with finely grated chocolate. Those are optional, but really do make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it’s shape for any length of time.

    Melted chocolate is drizzled decoratively over the top of the mint brownie pie.Whipped cream is piped on top of the mint brownie pie and grated chocolate is added for garnish.

    Grab A Slice Of Mint Brownie Pie… And Dig In!

    Slice the mint brownie pie into 10 wedges, serve… and enjoy this decadent dessert! I’m confident you and those you love will really love this yummy treat! The dense, fudgy bottom layer, and the creamy, mint cream cheese topping makes a wonderful treat for the ol’ taste buds. YUM!

    A slice of mint brownie pie, served on a white plate.

    Thank you for stopping by to check out this recipe. If you’re looking for more St. Patrick’s day dishes, check out my recipes for Irish Chocolate Pots de Créme, Irish Soda Bread, and Corned Beef and Cabbage. I hope you will be able to come back again soon for another visit. Have a GREAT day, and may God bless you.

    Looking For More DESSERT Recipes?

    You can find more dessert recipes in my Recipe Index, which is located located at the top of this page. I have many dessert recipes you will really love, 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: “Taste of Home” magazine, February/March 1999 edition, page 67, published by Reiman Publications, Inc.

    Mint Brownie Pie
    Prep Time
    15 mins
    Cook Time
    20 mins
    Inactive Refrigeration Time
    1 hr
    Total Time
    1 hr 35 mins
     

    Mint Brownie Pie is a perfect St. Patrick's Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!

    Category: Dessert
    Cuisine: American
    Keyword: mint brownie pie
    Servings: 10 slices
    Calories Per Serving: 362 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Brownie Layer:
    • 6 Tablespoons butter (no substitutes)
    • 2 ounces unsweetened chocolate (2 one oz. squares)
    • 1 cup granulated sugar
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • ½ cup all purpose flour
    Mint Cream Cheese Layer:
    • 8 ounces cream cheese , softened
    • ¾ cup granulated sugar
    • ½ teaspoon peppermint extract
    • green food coloring (optional, but recommended)
    • 8 ounces frozen whipped topping, thawed
    For Decorating:
    • ¼ cup semi-sweet chocolate chips , melted
    • 2 teaspoons vegetable shortening
    • Piped whipped cream and grated chocolate (optional)
    Instructions
    1. Melt butter and unsweetened chocolate in medium saucepan, stirring often. Once melted, add granulated sugar, and stir to fully blend ingredients. Remove pan from heat. Whisk eggs and vanilla extract in small bowl; add to chocolate mixture. Stir well, to combine. Stir in flour, a little at a time. Stir after each addition until all flour has been blended into chocolate.

    2. Pour batter into greased (bottom and sides) 9" springform pan. Place pan on middle rack in preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in middle of brownie layer comes out clean. Remove from the oven and let cool (still in pan) on a wire rack. Do not remove brownie base from pan.

    3. Make mint cream cheese topping while brownie layer cools. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth. Add green food coloring (if using) and peppermint extract to cream cheese; mix well until combined and all color is blended in. Use a few drops or as much as you wish to achieve a mint green color. Once filling is tinted and blended, gently fold in whipped topping. When brownie layer is completely cooled, add cream cheese filling on top. Spread filling to cover top surface. Cover pan; refrigerate for one hour (at least).

    4. Remove chilled dessert from refrigerator. Release dessert from springform pan and decorate for serving. Melt chocolate chips; drizzle chocolate decoratively over surface of pie, any way you wish. Slice into wedges and serve. NOTE: I also decorate top with piped on stabilized whipped cream (which holds its shape for days) and sprinkle with finely grated chocolate. Those are optional, but really make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it's shape for any length of time. Store leftovers, covered, in refrigerator.

    Nutrition Facts
    Mint Brownie Pie
    Amount Per Serving (1 slice)
    Calories 362 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g63%
    Trans Fat 1g
    Cholesterol 34mg11%
    Sodium 185mg8%
    Potassium 163mg5%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 42g47%
    Protein 4g8%
    Vitamin A 377IU8%
    Calcium 70mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Mint Brownie Pie is a perfect St. Patricks Day (or any other day) dessert! Mint cream cheese filling tops a brownie base. Easy and yummy!