Category: Desserts

Peach Shortbread Tart

Peach Shortbread Tart with fresh peach filling on a shortbread crust, and crumb topping, is a simple, delicious dessert that will be a favorite!Peach Shortbread Tart with fresh peach filling on a shortbread crust, and a crumb topping, is a simple delicious dessert tart that will be an absolute favorite!A couple years ago I decided to make my own birthday “cake” (really…who does that?).  But I really didn’t want a cake, so I made this delicious Peach Shortbread Tart for myself and my family.  And let me tell you I enjoyed every single bite of it! Happy Birthday to ME!

I had recently been out to a local orchard and had picked about 40 pounds of fresh, juicy peaches (my birthday is in July, the time for the ripest Northwest peaches!). The decision was made to use some of the peaches and “tweak” one of my favorite tart recipes that I received from a friend of mine years ago.

The original recipe is for an Apple Shortbread Tart, and I’ve also used the same basic recipe to make a Boysenberry Shortbread Tart. This time I made it a PEACH Shortbread Tart, and it tastes wonderful! Here’s how to make a peach shortbread tart:

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

Making the Peach Shortbread Tart Crust

The basic recipe is simple. First, you make a shortbread crust, and then you make the filling. Top the filling with some of the reserved shortbread crust crumbs. Bake it, then eat it. You will totally LOVE it! End of story! The shortbread crust is extremely simple to make. It’s ready in a jiff.

Ingredients are processed for the tart crust.

Here’s the crust before putting all the goodies in it! The crust is firmly packed down into the tart pan before baking.

Shortbread crust is packed into a tart pan.

See these gorgeous peaches? Yep. I picked about 40 pounds of ’em at a local You-Pick farm. Fresh peaches are what I use to make this tart, because they are lip smacking good.

Fresh peaches to be picked and used for shortbread tart.

Can’t Wait To Eat The Peach Shortbread Tart

Here’s my finished birthday dessert, a peach shortbread tart, which will be served with vanilla ice cream. You can also see one of our family fixtures. We call him the “Boring Birthday Guy”. He makes an appearance at all of our family birthday celebrations. He’s really quite the party animal.

Peach Shortbread Tart ready to eat for my birthday dessert!

And this is me- the birthday girl, totally ready to dig into a scrumptious birthday dessert I made for myself. Go figure! I polished off that piece or peach shortbread tart and the mandatory scoop of ice cream in no time flat! HA HA! Some birthdays are like that!

Birthday girl with peach shortbread tart for dessert!
Anyways… if you like fresh peach pie, then you will LOVE this Peach Shortbread Tart, even if it’s NOT your birthday. It’s absolutely delicious! Here’s another photo of another time I made this dessert for a “Peach-themed” dinner party!  I made a Peach Coulis (sauce) to drizzle on top! YUM.

Peach Shortbread Tart served with peach coulis drizzle and ice cream.

Sure hope you will consider making this delicious peach shortbread tart.  Have a fantastic, “peachy” kind of day!

Looking For More Recipes For PEACH DESSERTS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few desserts featuring peaches, 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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Recipe Adapted from my friend, Shari Altree’s recipe for Apple Shortbread Tart

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Peach Shortbread Tart
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Peach Shortbread Tart with fresh peach filling on a shortbread crust, and a crumb topping, is a simple delicious dessert tart that will be an absolute favorite!
Category: Dessert
Cuisine: American
Keyword: peach shortbread tart
Servings: 8 servings
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 2 egg yolks
For the filling:
  • 1 1/4 pounds fresh peaches (about 6-7 large peaches), peeled, and sliced thin
  • 1 Tablespoon lemon juice
  • 1/4 cup brown sugar , packed
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend all crust ingredients (except for egg yolks) until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and the sides to form a solid crust.

  3. Peel and slice the peaches into thin slices. Place the sliced peaches in a large bowl and mix with lemon juice. Add 1/4 cup brown sugar, 1 TBSP flour and 1/2 tsp. cinnamon. Mix well to coat the peaches.
  4. Once peach slices and dry ingredients are mixed together, gently "pour" or spoon the peaches onto the crust. I use my (clean) fingers to place the slices and fill in the holes; position the slices so they mound in the center and fill in the crust.
  5. Sprinkle the reserved 1/4 of the crust mixture over the top. I find it helpful to hold one hand up around the edge of the pan to try and catch the crumbles before they fall off the tart. Just scoop up any crumbles that fall onto your work surface and put them back on that tart! Cover the entire top of the tart.
  6. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Let cool just a bit. If using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve.
  7. Serve warm, with a scoop of vanilla ice cream...and ENJOY!
Nutrition Facts
Peach Shortbread Tart
Amount Per Serving (1 slice)
Calories 387 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 229mg10%
Potassium 187mg5%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 830IU17%
Vitamin C 5.4mg7%
Calcium 26mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Peach Shortbread Tart with fresh peach filling on a shortbread crust, and a crumb topping, is a simple delicious dessert tart that will be an absolute favorite!

 

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Raspberry Coulis

Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that’s easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.
Have you ever made Raspberry Coulis before? Coulis is a puréed, sweetened fruit sauce that is really easy to make (only 3 ingredients), and tastes fantastic when served with cheesecake or other desserts! It not only makes a dessert LOOK great… it TASTES great, too!

A coulis (pronounced Koo-LEE) is a slightly thick sauce made from puréed and strained fruit or vegetables. Fruit coulis is typically used to enhance desserts, which is the case with this Raspberry Coulis. A fruit coulis is fantastic as a “garnish” or accompanying sauce on cheesecake, chocolate cake, ice cream, pound cake, or even on pancakes.

Raspberry coulis is made using only 3 ingredients (and one of them is water), so it is really easy to prepare, and makes about 2 cups. You can use frozen fruit, but I always prefer to use fresh fruit, when in season! Here’s how you make raspberry coulis in about 10 minutes:

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

How To Make Raspberry Coulis

Place the raspberries, granulated sugar and water into a medium saucepan. Bring this mixture to a boil.

Whole raspberries, water and sugar in a pan, ready to cook!

Continue to cook until the sugar is completely dissolved (about 7-8 minutes) and the raspberries have broken down.

Raspberries, sugar and water cook in pan for about 6-7 minutes.

Pour the raspberry mixture into a blender, and mix until the sauce is nice and smooth.

Strain The Cooked Fruit

Once the cooked fruit has been blended, you need to strain the seeds out!  Place a mesh colander over a bowl, then pour the blended fruit into the strainer.

Cooked coulis is poured into a strainer which sits on top of bowl.

Push the liquid through the strainer (the seeds and some solids will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer. Don’t forget to scrape down the underside of the mesh strainer for more raspberry coulis! Discard the seeds, once you have all the fruit coulis in the bowl.

The sauce is forced through a mesh strainer, leaving raspberry seeds behind.

Once all the liquid has been strained through strainer, what is left in the bowl underneath is the finished raspberry coulis. It will be a slightly thick sauce that tastes amazing!

After straining the seeds out, the raspberry coulis is ready to use!

How To Store Raspberry Coulis

I like to pour the coulis into a plastic decorating bottle with a cap on it. These bottles are fairly inexpensive. I got my set of plastic bottles at Michael’s craft store. Handy squeeze bottles make it easier to decoratively drizzle the sauce over the dessert (but is not necessary!).

The fruit sauce is ready to be used right away or can be refrigerated until ready to use. Unused raspberry coulis will keep for several days in the refrigerator.

A plastic bottle helps to decorate desserts with the raspberry coulis.

That’s it! See how easy that was? Raspberry coulis looks great and tastes great, and is a very quick way to “jazz up” a “plain” dessert and make it look fancy! If you enjoy this recipe, be sure to check out my recipe for Peach Coulis!

Have a wonderful day. I hope you will look for opportunities to be a blessing to someone! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

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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Recipe Source: www.marthastewart.com/338850/raspberry-coulis

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Raspberry Coulis
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 

Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

Category: Dessert Sauce
Cuisine: American
Keyword: raspberry coulis
Servings: 32 Tablespoons (total=2 cups)
Calories Per Serving: 17 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 18 ounces raspberries - 1½ pints (fresh or frozen- I used fresh)
  • 3/4 cup granulated sugar
  • 1/2 cup water
Instructions
  1. Put the raspberries, sugar and water into a medium saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce your heat to Medium-Low, and continue cooking for about 6-7 minutes, until all sugar is dissolved and raspberries have broken down. Remove pan from heat and let cool.
  2. Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You will have seeds and some solids left in strainer. Discard these.

  3. The coulis will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use immediately. Coulis will last for several days when stored in refrigerator. Enjoy!

Recipe Notes

If you use frozen berries, do not use the pre-sweetened (in syrup) kind. Your sauce will be TOO sweet!

Nutrition Facts
Raspberry Coulis
Amount Per Serving (1 Tablespoon)
Calories 17
% Daily Value*
Potassium 16mg0%
Carbohydrates 4g1%
Sugar 3g3%
Vitamin A 5IU0%
Vitamin C 2.8mg3%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry coulis (Koo-LEE) is a 3-ingredient dessert sauce that's easy to make, and perfect for topping cheesecake, ice cream, cakes, or pancakes.

 

 

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Deep Dish Boysenberry Pie

Deep dish boysenberry pie is easy to prepare with fresh or frozen berries. The perfect summer dessert, especially with a scoop of vanilla ice cream!Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!One of my favorite fruit pies is Boysenberry Pie…so it stands to reason that one of my absolute favorite DEEP DISH pies is Deep Dish Boysenberry Pie! I figure it’s just MORE of a good thing, so how can that be anything but DELICIOUS? It just SCREAMS Summer to me!

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Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream! I love to go berry picking each summer here in the fertile farmlands surrounding Portland. It’s fun to get out and pick boysenberries during their short growing season. YUM!!! See how big they are?

I have great memories of my Great Aunt Juanita in Southern California growing boysenberries and making us cobblers when we came to visit her in the summer.

Look at the size of that fresh picked boysenberry!

I usually end up making cobblers, jams, and “regular sized” pies when I pick my berries, but I also wanted to try my hand at making a DEEP DISH boysenberry pie…bursting with fresh sun-ripened boysenberries, and crowned with a large scoop of homemade vanilla ice cream. I made my deep dish pie in a Corningware baking dish, and not in a pie pan. It was easy. Here’s what you do:

Make The Filling For The Deep Dish Boysenberry Pie

Preheat your oven to 425 degrees.  Rinse and completely drain the boysenberries.

Fresh boysenberries are rinsed then drained.

Gently mix the boysenberries with sugar, flour (or cornstarch), and cinnamon.

Boysenberries are tossed with flour, sugar and cinnamon.

Roll out and place one of the pie crusts into the baking dish. Make sure it comes up to the rim of the dish. Prick the dough with the tines of a fork all over the sides and bottom of crust. Gently pour in the berry mixture.

Boysenberry pie filling is placed into pastry lined deep dish

Dot the top of the pie with chunks of butter.

Butter chunks are placed on top of boysenberry pie filling.

Making the Lattice Crust

Roll out the remaining pie crust (I always use my Mom’s recipe for all my pie crusts). Cut strips for a lattice crust (I like using a pizza cutter for easy cutting- a sharp knife will also work well).

Pie dough is cut into strips for lattice top for deep dish pie.

Weave the top crust onto top of pie, and pinch edges together with the bottom crust to seal crust.  Flute the edges to form crust. Lightly brush the top weaved crust with a little milk (or water), then sprinkle with sugar (lightly). This will give the top crust a little shine and a sugary top.

Top lattice crust is arranged on deep dish boysenberry pie.

Bake The Deep Dish Boysenberry Pie

Bake in preheated 425 degree oven for 45-50 minutes (or longer), until crust is light golden brown and juices are bubbling up in the center and around the sides of the pie.  Let pie cool down a bit on a wire rack before attempting to serve. This will give the juices time to coagulate a bit.

Here’s a peek at the inside of the pie, once that first piece was dished up!

Inside look at the boysenberry pie after a piece was removed.

Here it is on the plate with a large scoop of homemade vanilla ice cream. You can’t really tell in this picture, but the heighth of the pie was about 2 ½ inches high. Well… at least it was BEFORE I dumped a large scoop of ice cream on it.. ha ha! Smashed that pie right down…

Deep dish boysenberry pie with a scoop of vanilla ice cream

Here’s another shot from the other side of this yummy pie!

A side view of the deep dish boysenberry pie.

I hope you will consider making this delicious deep dish boysenberry pie! If you are interested in my recipe for a “regular sized” boysenberry pie (not deep dish) , you can find it here.

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, 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

Have a blessed day!

Author's signatureRecipe Adapted From:  The New Pillsbury Family Cookbook, Published by the Pillsbury Company, 1973, page 149

0 from 0 votes
Deep Dish Boysenberry Pie
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!
Category: Desserts
Cuisine: American
Keyword: deep dish boysenberry pie
Servings: 8 servings
Calories Per Serving: 420 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups fresh boysenberries (rinsed and drained)
  • 1 1/4 cup granulated sugar
  • 1/2 cup flour OR 1/4 cup plus 2 Tablespoons corn starch
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons cold butter (cut into chunks)
  • 2 Pastry Pie Dough Crusts (homemade or store bought)
  • A little bit of granulated sugar to sprinkle on top of crust
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place boysenberries, sugar, flour (or cornstarch), and cinnamon in a large mixing bowl. Gently toss to combine fully.
  3. Roll out pie dough so you have 2 .Place 1 crust into 2 quart baking dish. Press it into dish so that it covers bottom and comes all the way up to rim of dish. Prick bottom and sides of crust with tines of fork.
  4. Gently pour the berry mixture into prepared pie crust. Dot the top of pie with chunks of butter. Cover the pie filling with the other pie crust. Seal edges. Flute edges. Cut vents to let out steam. IF MAKING LATTICE TOP CRUST: Roll out dough. Cut into approx. 1/2 inch wide strips. Lay half of strips in parallel rows on top of pie filling (about 1 inch apart). To weave, place another row of strips parallel to first rows, but lift every other strip as new strips are added. (up, under, up, under). Seal edges of crusts together. Form standing edge/rim. Flute edges.
  5. Brush top crust lightly with milk or water. Immediately sprinkle wet crust lightly with granulated sugar.
  6. Bake at 425 degrees for 45-50 minutes, or until crust is golden brown, and juices are bubbling. Remove to a wire rack and let cool down slightly, before serving. Serve with ice cream...enjoy!
Recipe Notes

NOTE: Unsweetened frozen boysenberries may be used if fresh berries are unavailable. Mix frozen fruit in with the sugar and flour, etc. Do not use sweetened frozen fruit, as that would mess up the recipe (and be WAY TOO SWEET and the syrup consistency would change!)

Nutrition Facts
Deep Dish Boysenberry Pie
Amount Per Serving (1 slice)
Calories 420 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 200mg9%
Potassium 187mg5%
Carbohydrates 70g23%
Fiber 6g25%
Sugar 38g42%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 3.1mg4%
Calcium 35mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!

 

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Mint Chocolate Chip Ice Cream

Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!
“I Scream, You Scream… We ALL Scream For Ice Cream!” It seems like just about everyone loves a good scoop of ice cream. I know I sure do!  Here’s a quick and easy recipe for one of my favorites… Mint Chocolate Chip Ice Cream, just in time for good ol’ Summertime!

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

Memories Of Homemade Ice Cream

Growing up in sunny Southern California, I have such fond memories of my Mom and Dad making many varieties of homemade ice cream for our family and friends, as an extra special cold and creamy treat in the HEAT of summertime. Back in those days, my Dad would be the one to hand crank the old wooden ice cream maker, then carefully wrap the finished ice cream and canister in lots of towels, etc. to keep it frozen while it firmed up a bit.

We would stand around, giddy with excitement, licking our lips in eager anticipation of the frozen treat we would soon be served. It was (and still is) one of my favorite summertime treats! Lucky for me, my husband has the same memories with his family, so we can enjoy this together! Nowadays, there are all kinds of electric homemade ice cream makers, which have taken some of the hard work out of it (all that hand-cranking!), but with the same delicious results.

I don’t know about you, but I find the prospect of having some freshly frozen ice cream hard to resist… especially Mint Chocolate Chip… I love it!  And it’s so easy to make (with or without an electric ice cream maker).  I’ve included directions for both in the printable recipe.

The Cuisinart ice cream maker I used to make mint chocolate chip ice cream.

Perhaps you will consider trying this easy recipe… the mint flavor shines, and the flecks and pieces of chocolate…well, you know… it’s so delicious!

Homemade mint chocolate chip ice cream is a treat year round!

I sincerely hope you enjoy this ice cream.  I’ve posted at least 14 flavors, including this Mint Chocolate Chip Ice Cream (so far), from the summer I had my “Great Ice Cream Experiment” to try many different recipes! Have a great day, treat yourself and enjoy a big old scoop (or two) of ice cream!

Looking For More ICE CREAM Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  Cuisinart Instruction and Recipe Booklet for Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, copyright 2002, Cuisinart, page 4.

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Mint Chocolate Chip Ice Cream
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 
Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!
Category: Desserts- Ice Cream
Cuisine: American
Keyword: mint chocolate chip ice cream
Servings: 10 (1/2 cup servings)
Calories Per Serving: 303 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup whole milk (well chilled)
  • 3/4 cup granulated sugar
  • 2 cups heavy whipping cream (well chilled)
  • 1 to 1½ teaspoons pure peppermint extract (to taste)
  • 3 drops green food coloring
  • 4 ounces semi-sweet chocolate (chopped into tiny, uneven pieces)
Instructions
  1. Mix milk and sugar in a medium bowl until sugar has dissolved (about 1-2 minutes on low speed).
  2. STIR in the heavy whipping cream, peppermint extract, and 3 drops green food coloring, until fully combined.
  3. Turn ice cream machine on, and pour the mixture through the spout into the machine. Freeze ice cream, according to manufacturer's instructions, until thick and creamy (approx. 20-25 minutes). During the last 5 minutes of mixing, add the chopped chocolate pieces and all the leftover chocolate flakes to the ice cream.
  4. Store ice cream in a covered container in the freezer for a couple hours to let it firm up more. Scoop, serve... and enjoy!

Recipe Notes

No ice cream maker? In a large bowl, whip the heavy cream on high for about 10 minutes until stiff peaks begin to form. In separate bowl, stir together milk, peppermint extract, food coloring and chocolate bits and flakes. Fold the whipping cream gently into milk mixture until combined. Pour mixture into a 2-3 quart container; cover. Put the covered container into the freezer; let it freeze for a minimum of 6 -7 hours. Serve, and enjoy!

Nutrition Facts
Mint Chocolate Chip Ice Cream
Amount Per Serving (1 (1/2 cup serving))
Calories 303 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 68mg23%
Sodium 29mg1%
Potassium 132mg4%
Carbohydrates 23g8%
Sugar 20g22%
Protein 2g4%
Vitamin A 745IU15%
Vitamin C 0.2mg0%
Calcium 66mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!

 

 

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“21 Day Fix” Oatmeal Chocolate Chip Cookies

Yummy “21 Day Fix” Oatmeal Chocolate Chip Cookies will satisfy that sweet tooth, with only 5 ingredients, and they’re ready in under 20 minutes!"21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy that sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

Who says you can’t have a couple of cookies while eating healthy foods and controlling portion size on “The 21 Day Fix Plan”?  Here’s a fun little recipe for HEALTHY “21 Day Fix” Oatmeal Chocolate Chip Cookies to satisfy that ever present sweet tooth!

I made these cookies recently while giving the 21 Day Fix program a test run. The cookies get their sweetness from bananas, and are filled with rolled oats, cinnamon, salt, and chocolate chips! Two cookies equal one serving, and come in under 100 calories per serving.

This recipe, as written, makes 8 cookies, but would be totally easy to double. The cookies helped curb my sweet tooth… and kept me rolling along on the plan. It was nice to have cookies as a treat!

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

How to Make 21 Day Fix Oatmeal Chocolate Chip Cookies

Here’s how simple they are to make:  Preheat your oven to 350 degrees.  Mix the old-fashioned rolled oats (not quick cooking) with cinnamon and sea salt in a medium sized bowl.

Rolled oats, cinnamon, and salt in bowl, for 21 day fix oatmeal chocolate chip cookies.

Mash up two bananas with a fork, in a small bowl.

Mashed bananas in dish, ready to add to batter for oatmeal chocolate chip cookies.

Add the mashed bananas and chocolate chips to the rolled oats, in a medium sized mixing bowl.

Oats, banana and chocolate chips in dish, ready to make batter for oatmeal chocolate chip cookies!

Stir all the ingredients very well, so they are totally combined.

Batter for 21 Day Fix oatmeal chocolate chip cookies.

Shaping The 21 Day Fix Oatmeal Chocolate Chip Cookies

Drop the “dough” by heaping Tablespoons onto an ungreased cookie sheet, being careful to leave a bit of space between each cookie. Lightly wet your hands so the batter won’t stick, then shape the “dough” into circles and flatten the tops down a bit.

Baking The Oatmeal Chocolate Chip Cookies

Place the cookies into a preheated 350°F oven, and let them bake for approximately 15 minutes (or until firm).

Dough for oatmeal chocolate chip cookies, on baking sheet.

Once the oatmeal chocolate chip cookies are finished baking, let them cool slightly on the pan. Transfer the cookies to a wire rack to finish cooling.

Baked 21 day fix oatmeal chocolate chip oatmeal cookies, cooling on wire rack.

Once completely cooled off, these yummy diet-friendly cookies are ready to eat! The oatmeal chocolate chip cookies hold together very well, and are slightly soft to the bite. They have a good taste, too!

Three baked 21 day fix oatmeal chocolate chip cookies on white plate.

Hope you will consider making these cookies if you are looking for a healthy, but not sugar packed oatmeal chocolate chip cookie. If you are following the “21 Day Fix” plan, the container counts are 1 yellow, and 1 purple for a serving of 2 cookies.

Don’t get me wrong… I can normally stuff my face with REAL oatmeal chocolate chip cookies till the cows come home, but while “eating clean” on this 21 day program, these were a tasty substitute!  Have a great day.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious 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.

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 Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-oatmeal-chocolate-chip-cookies/

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"21 Day Fix" Oatmeal Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Yummy "21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy a sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

Category: Dessert
Cuisine: American
Keyword: oatmeal chocolate chip cookies
Servings: 8 cookies (2 per serving)
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup old-fashioned oats
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 2 medium ripe bananas , mashed
  • 1/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick spray.
  2. In a medium sized bowl, add the rolled oats, cinnamon and sea salt.
  3. In a separate bowl, mash the bananas together, using a fork. Add the mashed bananas and chocolate chips into the rolled oats mixture. Mix these ingredients very well.

  4. Drop the cookie "dough" by heaping Tablespoons (8 total) onto your baking sheet. Lightly wet your fingers with water and gently press down on the tops of each cooking to flatten a bit.
  5. Bake cookies at 350 degrees for 14-15 minutes, or until the cookies are firm to the touch. Remove cookies from oven. Let them cool down, then transfer to a wire rack, to finish cooling. Serve at room temp, and enjoy!

Recipe Notes

On 21 Day Fix plan? One serving = 2 cookies.
Container count is 1 yellow, 1 purple.

Nutrition Facts
"21 Day Fix" Oatmeal Chocolate Chip Cookies
Amount Per Serving (2 cookies)
Calories 98 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 74mg3%
Potassium 174mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 2.6mg3%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yummy "21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy a sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

 

 

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Strawberry-Rhubarb Dream Bars

Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.
I love Spring, when it seems like everything is blooming and growing! From flowers to garden vegetables AND our lawns (which constantly seem to need mowing)…I love it all! Spring is also time for delicious fresh strawberries, rhubarb… and Strawberry-Rhubarb Dream Bars!

I grow rhubarb and strawberries in our garden, so I’m always on the prowl for new recipes to use them in. I found the recipe for these sweet/tangy dessert bars on Pinterest and decided to make them. YUM! They are really quite good. The bars have a creamy strawberry-rhubarb filling on a shortbread-style crust, and are absolutely delicious!

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

How To Make Strawberry-Rhubarb Dream Bars

Preheat your oven to 350 degrees. The crust ingredients are placed in a food processor (or can be mixed with a pastry blender) and mixed until the butter has become fine crumbs.

The crumbs are then placed into an 8×8 (or an 8×10) baking pan that is lined with parchment paper. Let the parchment paper extend over the edges of pan, so you can easily lift out the bars when cool. Press the crumbs into the bottom of the pan, forming a packed down crust. Bake the crust at 350 degrees for 15 minutes, then remove the pan from the oven.

Crust ingredients, including butter, are mixed in a food processor.The processed crust mixture is placed in a parchment paper-lined baking dish.The crumbles are patted down into the baking dish, to form a bottom crust.

Time To Make The Filling!

While the crust is baking, make the filling. Make the filling by mixing together the eggs, granulated sugar, flour and salt. There is no mixer required… just whisk or stir this mixture with a spoon until blended.

Eggs, flour, sugar and salt are combined to start making the filling.
Gently stir the diced strawberries and rhubarb into the filling, until well combined.

Chopped rhubarb and strawberries are added to the filling ingredients.Filling for the Strawberry-Rhubarb Dream Bars is now fully blended together.

Once you remove the crust from oven, pour the strawberry-rhubarb mixture on top of the hot crust. Spread the filling evenly across the baked crust.

The filling is poured onto the top of the hot, baked crust.The strawberry and rhubarb filling is spread over the crust before baking.

Bake The Strawberry-Rhubarb Dream Bars

Put the pan back into the oven and continue to bake the dream bars for an additional 40-45 minutes. When the strawberry-rhubarb dream bars are done, remove pan from oven, and let them cool completely.

Once cool, transfer the bars out of the pan by lifting up the parchment paper.  Top the dessert bars with sifted powdered sugar.

Powdered sugar is sifted over the baked dream bars.

Slice And SERVE!

Once you’ve covered the bars with sifted powdered sugar, slice into 16 individual portions. I like using a pizza cutter to do this, but a really sharp knife will work just as well!

Strawberry-Rhubarb Dream Bars are sliced into 16 portions for serving.

That’s it! Now you’ve just made 16 creamy and delicious, Strawberry-Rhubarb Dream Bars. I love the flavor combo of strawberries and rhubarb (have you tried Strawberry-Rhubarb Pie?). The combo of strawberries and rhubarb pair very well in this easy dessert! Now all that’s left is to grab one, take a big bite, and ENJOY!

An inside look at the dream bars, once cut. YUM!

I sincerely hope you have a wonderful day, and enjoy each moment you are gifted with. I am so very thankful for this season of Spring, and new life springing up from what once was dormant… in nature, and in my own heart (through faith in Jesus). Be blessed!

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 great bar cookie recipes there, 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: http://noshingwiththenolands.com/rhubarb-dream-bars/

0 from 0 votes
Strawberry-Rhubarb Dream Bars
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.

Category: Bar Cookies, Dessert
Cuisine: American
Keyword: strawberry-rhubarb dream bars
Servings: 16 bars
Calories Per Serving: 178 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Crust:
  • 1 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup butter (chilled)
For The Filling:
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 1/4 cups diced fresh rhubarb
  • 3/4 cup diced fresh strawberries
For garnish:
  • Powdered sugar (sifted)
Instructions
  1. Preheat your oven to 350 degrees. Using parchment paper, line the bottom of an 8x8 or a 8x10 inch baking pan. Let the parchment paper overlap (extend over) the sides of pan, so you will be able to lift out the entire dessert later.
Make the crust:
  1. Place the flour, granulated sugar and butter into a food processor. Pulse until butter has been reduced to small crumbs throughout. (If you want to do this by hand, use a pastry blender and cut in the butter until small crumbs). Pour the crumbs into prepared baking sheet. Press the crumbs down firmly and evenly to form a crust. Bake at 350 degrees for 15 minutes. Remove from oven.
Make filling:
  1. While crust is baking, prepare the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl. Once creamy, gently stir in diced strawberries and rhubarb until blended. Once crust comes out of the oven, pour filling on top of hot crust. Distribute filling evenly. Place back into the oven and cook for another 40-45 minutes (mine took entire 45 minutes). When done, remove pan from oven. Let cool completely (in pan). Once cool, lift the entire dessert out of baking pan using the parchment paper overhangs. Remove parchment paper from sides.
  2. Sift powdered sugar over the top of the dessert. Slice into 16 bars; Serve and enjoy!
Nutrition Facts
Strawberry-Rhubarb Dream Bars
Amount Per Serving (1 bar)
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 35mg12%
Sodium 95mg4%
Potassium 53mg2%
Carbohydrates 29g10%
Sugar 21g23%
Protein 1g2%
Vitamin A 215IU4%
Vitamin C 4.7mg6%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Strawberry-Rhubarb Dream Bars are creamy dessert bars with fresh strawberries and rhubarb filling on a rich, buttery crust. Recipe makes 16 treats.

 

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Candied Bacon Ice Cream

What do you do when providing dessert for a “Bacon-Themed” Dinner? You make homemade Candied Bacon Ice Cream, of course! And, oh boy… was it ever good! Bacon makes everything better, including desserts, with this amazing, delicious homemade ice cream flavored with candied bacon, cinnamon, rum, and brown sugar!
Last summer a small group of friends enjoyed another Themed Dinner. This time our theme was BACON. Everything, from beverages, appetizers, main courses, to desserts, including this ice cream and Chocolate-Covered Bacon and Maple Bacon Pecan Truffles and Bacon Pecan Pralines, had to include some form of bacon.

Oh my goodness. It was amazing! Look at some of the food we enjoyed, in this photo!

Collage of nine bacon-themed food pictures

I am usually in charge of bringing several desserts to our themed dinner parties, so I scoured the internet to find some good choices utilizing BACON. This homemade bacon ice cream recipe was one of them, from celebrated author David Lebovitz… and let me tell you… it was FANTASTIC! Who knew bacon ice cream could taste so good? Here’s how you make this decadent dessert treat:

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

Make The Candied Bacon

First thing I did was to “candy” some thick cut bacon. The instructions are in the recipe that follows, but if you want more in-depth pics, etc. see my previous post for How To Make Candied Bacon.

Brown sugar is sprinkled on raw bacon
Short version… bacon is coated with brown sugar and baked. Then it is cut into small pieces and cooled to room temp.

Chopped, candied bacon for ice cream, on green cutting boardMake The Ice Cream Base

Combine the half and half and the whipping cream. Measure out 1 ½ cups of this mixture into a medium bowl, which is set over another larger bowl that is filled with ice and water (ice bath). Put a mesh strainer over the top of the cream mixture. Set aside.

Next thing to do is make the ice cream “custard base”. Melt the butter in a medium saucepan, then remove it from the heat. Let it cool down a bit (you want it warm, not HOT). Stir in the brown sugar, and then add the remaining half and half/cream mixture (the amount NOT over the water bath). Stir to combine; set aside.

Cooking custard base for homemade candied bacon ice cream

In a separate bowl, whisk the egg yolks.

Egg yolks in metal bowl, with whisk

Temper The Eggs

Remove ½ cup of the (warm, not hot) butter/brown sugar/half and half/ whipping cream mixture from the saucepan. Pour it slowly into the egg yolks, whisking constantly while it is being added. This helps to “temper” the eggs, so they won’t scramble when adding them to saucepan. I know we’re adding bacon to ice cream, but bacon AND scrambled eggs? I don’t think so!

Pouring brown sugar and half and half into egg yolks in bowl

The “tempered” egg yolks are then poured slowly back into the saucepan with the butter/brown sugar/ half and half mixture, whisking while adding.

Tempered egg yolks for ice cream poured into red saucepan

Cook The Ice Cream Base

The ice cream base is then cooked on low-medium heat until the liquid thickens enough to coat a spatula. Stir constantly while this is cooking, making sure to scrape the bottom of the pan (so the liquid won’t stick and burn on bottom).

Ice cream ingredients in red saucepan with spatula

Remove the ice cream base from the heat, and let cool slightly (you don’t want it HOT). Once it has cooled down some, pour the ice cream base through the strainer into the half and half/whipping cream in the bowl over the ice bath, stirring as you pour.

Straining ice cream base liquid into bowl

Add the liquor, vanilla extract and cinnamon to the ice cream base. Stir to combine. Refrigerate ice cream liquid for 2-3 hours until completely chilled.

Time To Freeze The Candied Bacon Ice Cream

Once totally cold, pour mixture into ice cream maker, and freeze according to manufacturer’s directions. During the last couple minutes the ice cream is churning, add the chopped candied bacon pieces.

Adding candied bacon to ice cream machine

Once ice cream is done, remove ice cream to a covered container. Place in freezer for several hours until nice and firm. You MIGHT want to sneak a little bitty bite before freezing it, just so you can see how GOOD this stuff is (*QUALITY CONTROL). Just sayin’.

Spoonful of bacon ice cream from frozen cannister

When ready to serve, remove ice cream from freezer, and dish up a big scoop of this decadent, rich and creamy, frozen treat. I served each scoop with one of my Bacon Pecan Pralines. It was a BACON-THEMED dinner party, and EVERYTHING is better with bacon, after all! Right? EVEN bacon ice cream!!

Candied Bacon Ice Cream, with a praline

I love to make homemade ice cream and enjoy trying new flavors each summer. Some recipes I like, some I love. This bacon ice cream sure was a unique recipe, but I gotta be honest… it was absolutely DELICIOUS and we loved it!!!

Hope you’ll consider making this on a hot summer’s night (or any night, for that matter!). Think you’re gonna be surprised how good this really is!

Looking For More ICE CREAM 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 decadent ice cream 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.

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 Source: www.davidlebovitz.com/2008/03/candied-bacon-i-1/

0 from 0 votes
Candied Bacon Ice Cream
Prep Time
1 hr 30 mins
Cook Time
0 mins
Total Time
1 hr 30 mins
 

Bacon makes everything better, including desserts, with this amazing, delicious homemade ice cream flavored with Candied Bacon, cinnamon, rum, and brown sugar!

Category: Dessert
Cuisine: American
Keyword: candied bacon ice cream
Servings: 16 1/2 cup servings (2 qts. total)
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Candied Bacon:
  • 5 strips thick cut bacon
  • 8 teaspoons brown sugar (I used dark, but light is great, as well)
For The Ice Cream Base:
  • 3 Tablespoons salted butter
  • 3/4 cup brown sugar (packed-I used dark, but can use either kind)
  • 2 cups Half and Half (may substitute 2 c. whole milk if you don't have Half and Half)
  • 1 cup Heavy whipping cream
  • 5 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (this is optional, but USE IT!)
Instructions
Make candied bacon before beginning ice cream base.
  1. Preheat oven to 400 degrees. Put bacon strips onto baking sheet lined with foil or silicone mat. Leave space between each strip. Sprinkle each piece with approx. 1½ teaspoons brown sugar. Bake at 400 degrees for 12-16 minutes. Halfway through baking time, turn bacon over, dragging pieces through syrup on foil. Bake until bacon is dark brown and cooked through. Remove from oven; let bacon cool on wire rack. Once cool, cut into very small pieces!)

Make Ice Cream Base:
  1. Combine the half and half and whipping cream in a bowl, and stir, to combine. In a medium saucepan, melt butter. Stir in ¾ cup brown sugar. Measure out ONE CUP of the half and half/whipping cream mixture and add it to the pan. Set aside.

  2. Pour the remaining half and half/whipping cream mixture into a medium bowl. Set this bowl on top of a larger bowl that has been filled with ice cubes and water (ice bath). Place a mesh strainer over the top of the bowl containing the half and half. Set aside.

  3. In a separate bowl, whisk together egg yolks. Slowly pour some (not all) of the warm brown sugar mixture (in the saucepan) into the whisked eggs, whisking constantly while you pour. Once mixed, pour this mixture back into the saucepan with the butter/brown sugar/half and half mixture. Cook on low heat, stirring constantly until it thickens enough to coat a spatula. Keep bottom of the pan stirred and scraped, so it doesn't stick to the bottom of the pan.

  4. Once thickened, slowly pour this mixture through the mesh strainer, into the half and half in the bowl over the ice bath. Continue to stir the ice cream base over the ice bath, until the mixture has cooled completely. Remove bowl with ice cream base from the ice bath bowl.

  5. Add liquor, vanilla and cinnamon to the ice cream base, and stir to combine. Cover and refrigerate. Once completely cold, freeze in your ice cream maker, per manufacturer's directions. A couple minutes before ice cream is "done", pour the candied bacon pieces into the ice cream (or stir them in to finished ice cream, if desired).

  6. Place ice cream in a covered container, and freeze for at least 2-3 hours to firm up. Once firm, scoop, serve... and enjoy this delicious ice cream!

Recipe Notes

Prep time includes everything (including refrigeration time prior to freezing ice cream). Additional non-active prep time is 2-3 hours AFTER ice cream is done, to firm it up in the freezer.

Nutrition Facts
Candied Bacon Ice Cream
Amount Per Serving (0.5 cups)
Calories 204 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 102mg34%
Sodium 88mg4%
Potassium 86mg2%
Carbohydrates 14g5%
Sugar 12g13%
Protein 2g4%
Vitamin A 470IU9%
Vitamin C 0.3mg0%
Calcium 60mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Bacon makes everything better, including desserts, with this amazing, delicious homemade ice cream flavored with candied bacon, cinnamon, rum, and brown sugar!

 

 

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Chocolate Pecan Pie Bars

These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

Chocolate Pecan Pie Bars… for the win! These delicious treats, with a chewy chocolate and pecan pie filling on a shortbread crust, will be a big hit at your next potluck, family dinner, or get together!

Have mercy… the recipe makes 2 dozen of these decadent goodies! They combine the rich flavor of pecan pie with chocolate, in a chewy bar cookie. With that flavor combo, it’s no wonder these chocolate pecan pie bars taste fantastic!

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

How To Make Chocolate Pecan Pie Bars

Before starting, preheat your oven to 350 degrees. Mix together the crust ingredients. You can use either a mixer on medium speed OR a pastry blender. Mix the shortbread crust ingredients until crumbly.

Mixing the shortbread crust ingredients for chocolate pecan pie bars.

Line a 9×13 baking pan with aluminum foil, making sure the edges completely overlap all sides of the pan. You will need the edges to lift out the bars from the pan after baking. Spray the aluminum foil (bottom and sides) with a non-stick cooking spray.

Pour the shortbread crust mixture into the prepared pan. Press the crumb mixture firmly and evenly into pan to form a solid crust on the bottom.

The shortbread crust crumbles are placed in foil lined baking sheet.

 

Bake The Shortbread Crust

Bake the shortbread crust in a preheated 350 degree oven for 20 minutes.

Shortbread crust for chocolate pecan pie bars is patted down to form crust.

When done, remove the baking pan from the oven. This is what the shortbread crust should look like, right out of the oven.

The crust for the chocolate pecan pie bars is baked until golden.

Prepare The Chocolate Filling

While the crust is baking, heat the corn syrup and chocolate chips in medium pan on LOW heat. Do NOT fully melt chocolate chips. NOTE: You only want to heat this mixture until the chocolate is almost melted. Immediately remove pan from heat.

Chocolate chips and corn syrup is heated in pan for chocolate pecan pie bars filling.

This is what it looked like when I removed the pan from the heat. Notice how the chocolate is NOT fully melted. Set aside.

Chocolate is only melted part way for filling for chocolate pecan pie bars.

Finish Making The Batter For The Chocolate Pecan Pie Bars

In a separate bowl, mix together granulated sugar, eggs, and the almond and vanilla extracts. Add this to the (slightly cooled) chocolate mixture, whisking continuously as you add it. Make sure to whisk so the eggs will not scramble when added to the warm chocolate in pan.

Eggs, sugar, and extracts are added to chocolate pecan pie filling in pan.

The next thing you need to do is stir in the chopped pecans.

Chopped pecans are added to chocolate pecan pie bars filling in pan.

Pour the mixture for the chocolate pecan pie bars on top of the cooked crust. Be sure to spread the filling evenly over the surface of the baked crust. Set the chocolate pecan pie bars aside.

The filling for chocolate pecan pie bars is poured onto crust in pan.

 

Bake The Chocolate Pecan Pie Bars

Mix up the topping ingredients (brown sugar, cinnamon, butter and chopped pecans) in a small bowl. Sprinkle the topping evenly over the top of the chocolate pecan pie filling before baking.

Put the pan into the oven and continue baking the bars for 35 minutes. When done, the outside edges of the bars will be firm, but the middle of the pan will be slightly soft. The chocolate pecan pie bars will firm up in the middle as they cool.

Crumbly topping is added to the top of the chocolate pecan pie bars in pan before baking.

This is what the chocolate pecan pie bars looked like when I took them out of the oven. Place the pan on wire rack to cool.  Let the chocolate pecan pie bars cool completely while still in the pan.

Chocolate Pecan Pie Bars, hot from the oven.

Once the bars have completely cooled, carefully lift entire pan of bars out of the dish, using the foil to easily lift up and out of pan.

Slice And Serve!

Peel away the sides of the foil from the bars. The easiest way I have found to cut the chocolate pecan pie bars is to use a pizza cutter! This makes it very easy to cut the cooled dessert into 24 bars.

Chocolate Pecan Pie Bars cut easily into bars, by using a pizza cutter.

They sure look good, don’t they? Well… guess what? THESE CHOCOLATE PECAN PIE BARS ARE FANTASTIC! Chewy, chocolatey pecan pie goodness right there, folks!

Chocolate Pecan Pie Bars on a platter, ready to eat!

I gave some away to friends AND took some to a potluck we attended, but did manage to taste a sample. Boy are they good!!!

Close up photo of a few Chocolate Pecan Pie Bars on aluminum foil.

Hope you’ll consider making these sweet dessert bars. I know I will make them again, for sure! Thank you for stopping by, and I hope you will come back again soon.

Looking For More Bar Cookie Recipes?

You can find all my recipes in the Recipe Index, located  at the top of the page. I have quite a few bar cookie 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.

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 Source: http://www.spendwithpennies.com/chocolate-pecan-pie-bars/

0 from 0 votes
Chocolate Pecan Pie Bars
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!
Category: Dessert
Cuisine: American
Keyword: chocolate pecan pie bars
Servings: 24 bars
Calories Per Serving: 361 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For crust:
  • 1 cup butter , softened (not melted)
  • 2 cups flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
For Filling:
  • 1 1/2 cups corn syrup (Karo)
  • 8 ounces semi-sweet chocolate
  • 1 cup granulated sugar
  • 4 eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans
For Topping:
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon butter
  • 1/2 cup chopped pecans
Instructions
  1. Before beginning, preheat your oven to 350 degrees. Line a 9x13 baking dish with aluminum foil, being sure to leave foil hanging over the edges of pan. (You will use the overhanging foil to lift bars out of dish when done). Spray the foil generously with a cooking spray (sides and bottom of foil covered pan).
  2. Mix crust ingredients with electric mixer (on medium) or pastry blender until crumbly. Pour crumbs into foil-lined and sprayed pan, then press the crumbs firmly into the bottom of dish to form crust.
  3. Bake crust at 350 degrees for 20 minutes. Remove.
  4. While crust is baking, make filling. Put corn syrup and chocolate into a saucepan. Heat it on LOW only until the chocolate is ALMOST melted (don't let it melt all the way!). Remove pan from heat.
  5. In separate bowl, mix sugar, eggs and vanilla and almond extracts. Slowly add this to the warm (not hot) chocolate mixture, WHISKING THE ENTIRE TIME YOU ARE ADDING EGG MIXTURE.
  6. Fold chopped pecans into filling. Pour pecan filling over baked crust. Evenly distribute.
  7. Mix together Topping (I used a fork to mix-it will be crumbly). Sprinkle topping over the top.
  8. Put pan back into the oven, and continue cooking for 35 minutes longer, or until the edges of the dessert are firm (and the center is slightly soft). Remove pan from oven. Set pan on wire rack and cool completely. Once dessert is completely room temp., carefully lift out the entire pan of dessert using the foil overhangs. Peel away foil from sides. Cut into 24 bars. I used a pizza cutter! Enjoy!
Nutrition Facts
Chocolate Pecan Pie Bars
Amount Per Serving (1 bar)
Calories 361 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 49mg16%
Sodium 121mg5%
Potassium 123mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 300IU6%
Vitamin C 0.1mg0%
Calcium 25mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious Chocolate Pecan Pie Bars are cookies with a chewy chocolate and pecan pie filling on a shortbread crust, and are always a big hit for dessert!

 

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Edie’s Carrot Cake

You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even bother counting).

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Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and numerous late night fast food tacos) before I got married. I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her.  I dearly love Edie (and her delicious carrot cake recipe!). Here’s the two of us at a music reunion in Los Angeles in 2015.  I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

Two women (author of blog and friend, Edie)

OOH… THIS Carrot Cake Is SO GOOD!

So… back to this recipe. Edie’s Carrot Cake is so moist and delicious! It’s filled with grated carrots, crushed pineapple, chopped pecans, coconut, cinnamon, etc. , and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake… I might be forced to eat the entire thing (wink wink).  Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Using an electric mixer, cream together the oil, sugar, eggs, and vanilla.

Mixing batter for carrot cake

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Flour, cinnamon and spices for Edie's carrot cake, cake in sifter.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine. Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Pecans, carrots, pineapple and coconut for Edie's carrot cake batter.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Edie's carrot cake batter in mixing bowl.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

2 round cake pans with Edie's carrot cake batter in them.

Baking Edie’s Carrot Cake

Place cake pan(s) into a 350 degree preheated oven. Bake for 35-40 minutes, until cake is done. Test doneness by inserting a toothpick into center of cake (can you see the hole in the middle of the bottom cake where I did this?). If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Edie's carrot cake has been baked, and is cooling on wire rack

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan. Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

Edie's carrot cake is inverted onto parchment paper on rack to release it from pan.

How To Toast Pecans

While the cake is cooling off,  dry toast the chopped pecans. They will be added as decoration to the sides of the cake. To toast the chopped pecans, place them in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is completely OPTIONAL, but the toasted pecans really add a LOT to Edie’s carrot cake!

Dry toasting chopped pecans in skillet, for decorating Edie's carrot cake.

Make The Cream Cheese Frosting 

While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want there to be lots of thick creamy frosting, but that’s optional. I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Making the cream cheese frosting in a bowl, for Edie's carrot cake.

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake. I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

Two layers of Edie's carrot cake, with frosting in the middle.

I am absolutely NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting!  But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake! 

Edie's carrot cake, with frosting and toasted pecans decorating it.

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting the cooking time), with cream cheese frosting and a dusting of cinnamon. YUM.

Edie's Carrot cake batter can be used to make frosted cupcakes.

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my complete LACK of decorating skills… Ha Ha!)  My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best! So delicious!!!!

Edie's carrot cake batter can be used to make frosted mini-bundt cakes.
However you decide to make it… cut yourself a big piece, STAT! You won’t regret it… this is ONE AMAZING AND DELICIOUS CARROT CAKE!

A big slice of Edie's carrot cake, on plate with a fork.

Have a great day, friends! Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them! Thanks for stopping by today, and I hope you will come back soon!

Looking For Other Cake Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cake recipe you might also 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 Source: Edie Lehmann-Boddicker

0 from 0 votes
Edie's Carrot Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!
Category: Dessert
Cuisine: American
Keyword: Edie's carrot cake
Servings: 12 servings
Calories Per Serving: 660 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Cake:
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 3 eggs , well beaten
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups grated carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup chopped pecans or walnuts
  • 1 cup shredded coconut
For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)
  • 8 ounces cream cheese softened
  • 1 lb. powdered sugar (confectioners) (1 box)
  • 1/2 stick butter =¼ cup or 4 Tablespoons
  • 1 teaspoon vanilla
  • 1 can (8 ounce) can crushed pineapple (optional) well drained
For garnish (completely optional):
  • Additional colored cream cheese frosting (for decorating)
  • Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet
Instructions
  1. Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
  2. Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
  3. In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
  4. Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
  5. Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
  6. Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.

  7. When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when cake is room temperature. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.

  8. If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.
Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts
Edie's Carrot Cake
Amount Per Serving (1 slice)
Calories 660 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 82mg27%
Sodium 557mg24%
Potassium 314mg9%
Carbohydrates 101g34%
Fiber 2g8%
Sugar 80g89%
Protein 6g12%
Vitamin A 4130IU83%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

 

 

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Mom’s Lemon Jello Cake

Mom’s Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

My mother has been making Mom’s Lemon Jello Cake for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!

The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

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How To Make This Lemon Jello Cake

Mix the ingredients for the lemon jello cake in large bowl. The recipe calls for lemon gelatin mix (not lemon pudding). Beat the ingredients with a mixer until they are fully blended. Pour the cake batter into a greased and floured 13 x 9 inch baking pan.

Ingredients for lemon jello cake in large bowl.

Batter for Mom's lemon jello cake is mixed together in bowl.

The addition of lemon jello powder really adds an extra level of lemony citrus flavor to this cake! Once the batter for the cake is in the pan, you’re ready to bake!

Lemon cake batter is poured into 13x9 inch baking dish.

Baking And Glazing The Lemon Jello Cake

Bake the lemon jello cake 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry. The cake will be light golden brown on top.

Let the cake sit (still in the pan) for just a minute on a wire rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

After lemon jello cake is baked, holes are poked into cake

Here’s a close up to show you the holes that were made in the top of the cake.

The lemon cake has holes poked in it all over.

Prepare The Lemon Glaze

Mix up the lemon glaze in a small bowl, then pour it over the hot cake. Use the back of a spoon to spread the lemon icing over the entire surface of cake.

Lemon glaze for cake is mixed up in bowl.

Glaze is poured over top of lemon jello cake.

Here’s what the lemon jello cake will look like after completely distributing the glaze over it. The glaze melts from the hot cake, and sinks down into the tiny holes you created all over the top of the cake. The lemon icing seeping into the holes INTO the cake is what helps the cake to stay so moist, and full of flavor! YUM!

Lemon glaze is absorbed through the holes poked into cake.

Ready To EAT!

Once the cake and icing have cooled off to room temperature, cut a piece of this tasty lemon jello cake, and enjoy every bite! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Slice of lemon cake on plate with a fork... ready to eat.

Sure hope you give this recipe for lemon jello cake a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)! Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Looking For More CAKE Recipes?

All of my cake recipes can be found in the Recipe Index at the top of the page. A few of our favorites 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

Have a wonderful day, friends!

Author's signature

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

5 from 2 votes
Mom's Lemon Jello Cake
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!
Category: Dessert
Cuisine: American
Keyword: lemon jello cake
Servings: 16 servings
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cake:
  • 1 box Lemon Cake Mix
  • 3 ounces Lemon Jello powder (small size gelatin, not pudding))
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 3/4 cup water
For Lemon Glaze:
  • 2 cups powdered sugar
  • 2 lemons (all the juice AND the zest from the peel)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).

  3. While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
  4. When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!

Nutrition Facts
Mom's Lemon Jello Cake
Amount Per Serving (1 piece (1/16th of total))
Calories 281 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 247mg11%
Potassium 45mg1%
Carbohydrates 42g14%
Sugar 29g32%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 7.2mg9%
Calcium 76mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

 

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