Desserts Archives

Category: Desserts

29
Nov
2016

Gingerbread Bundt Cakes With Cinnamon Icing

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Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!
Do you enjoy gingerbread? I sure do. The warm flavors of the spices has always been a favorite of mine. There is quite a bit of history behind this beloved cake. You can read all about gingerbread here.

A few years ago I enjoyed making miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using a miniature bundt pan (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!

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

How Many Gingerbread Bundt Cakes Will This Recipe Make?

The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes. Each individual sized gingerbread-flavored cake is covered with a delicious creamy Cinnamon icing (or glaze), then drizzled with chocolate to “fancy” them up.

The gingerbread bundt cakes are then garnished with a pecan and a mint sprig. When I made these, I doubled the amount of cinnamon icing. With double the amount of cinnamon icing, it covered more of the top of each cake.

Another Way To Serve These Gingerbread Bundt Cakes

Another option for serving these yummy treats is to leave the cinnamon icing off of the finished cakes. When ready to serve, cover the tops of each cake with whipped cream and a light dusting of cinnamon. The gingerbread bundt cakes are delicious served this way, as well.

Great For Gift-Giving!

It was fun to wrap up each individual mini cake (the ones with the cinnamon icing) and decorate them with pretty seasonal Fall leaves and ribbons. Gingerbread bundt cakes are also a wonderful Christmas gift for friends who enjoy food! They are a nice homemade gift to share (from our kitchen) with our friends and neighbors.

If you enjoy giving food gifts like gingerbread bundt cakes to family and friends, be sure to check out my recipes for Spiced Tea Mix, Old-Fashioned Fudge, and Chocolate Dipped Shortbread Cookies. These, along with other recipes for holiday goodies are available in my Recipe Index, at the top of each blog post.

The little gingerbread bundt cakes taste wonderful… they are LOADED with flavor! Sure hope you will consider making these little edible gifts for those you love! They would be a perfect food gift for the holidays!

Looking for More GINGERBREAD-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious, gingerbread-inspired 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 so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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: http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

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Gingerbread Bundt Cakes With Cinnamon Icing

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

Category: Dessert

Cuisine: American

Keyword: gingerbread bundt cakes

Servings: 24 mini cakes

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Gingerbread Cakes:

2 ¼ cups all purpose flour
½ teaspoon baking soda
½ salt
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon cocoa powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cube unsalted butter (melted, then brought to room temp.)
¾ cup dark molasses
¾ cup granulated sugar
1 egg (large)
½ cup buttermilk
½ cup milk

For Cinnamon Glaze:

2 cups powdered sugar
6-8 Tablespoons milk (depends on how thick or thin you want icing!)
½ teaspoon ground cinnamon
(OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
Pour or spoon batter into each prepared bundt pan cup, filling each to 3/4 of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!

Nutrition Facts

Gingerbread Bundt Cakes With Cinnamon Icing

Amount Per Serving (1 g)

Calories 216 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 28mg9%

Sodium 40mg2%

Potassium 192mg5%

Carbohydrates 34g11%

Sugar 24g27%

Protein 1g2%

Vitamin A 270IU5%

Calcium 43mg4%

Iron 1.1mg6%

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

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27
Oct
2016

How To Make Ahead and Pre-Freeze Pie Fillings

categories: Pies/Tarts, Tip Of The Day

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Learn how to make and pre-freeze pie fillings for your favorite fruit pie with this easy tutorial. This is a great way to save time making pies!
I am grateful I was shown how to make ahead and pre-freeze pie fillings. Have you ever done this before? If you haven’t… it’s a real time saver, especially if you have lots of fruit pies to prepare!

Having the filling already made for a pie or two and frozen is very convenient! Not too great if you are trying to watch your calories, but handy, nonetheless!

How To Pre-Freeze Pie Fillings

This tip works on just about all fruit pies. To pre-freeze pie fillings, begin by making a fruit pie filling according to your recipe’s instructions. Here is a photo of peach pie filling, for example.

Cover a standard sized pie dish with several layers of plastic wrap, making sure to let the edges extend about 4-5 inches over the rim of the pie plate on all sides.

Pour the pie filling into the prepared pie dish, and evenly distribute ingredients. Bring in all the sides of the plastic wrap, to completely cover the pie filling.

Now wrap the pie filling (pie dish included) in aluminum foil. Cover completely. Place pie plate into freezer, and let the filling completely freeze (overnight is best!).

Remove the pie plate after the filling is solidly frozen. Re-cover pie filling with aluminum foil, label, and freeze until you’re ready to bake pie.

What Do I Do When I’m Ready To Bake My Pie?

Once you are ready to bake a pie, remove the aluminum foil and plastic wrap from pie filling. Place the frozen pie filling, unthawed, into an unbaked pie crust (using same pie plate the filling was frozen in).

If using a double crust, place additional pie dough on top of frozen filling, and crimp edges to form crust. Make small slits on top of pie to let steam release. Your pie can go into the oven frozen.

Baking A Pie AFTER You Pre-Freeze Pie Fillings

Bake your pie at the temperature given for the recipe you are using, but remember you will need to bake pie longer (on average 25-35 minutes longer), because the pie filling is frozen.

To make sure pie is fully baked, look for slow bubbling juices to come to the top of the crust without bursting. That is a good sign the inside is fully cooked through. If the crust begins to brown too much, simply add aluminum foil strips over the crimped crust edges.

When done, remove and let pie cool slightly before serving. That’s it! This is a convenient way to get pies ready ahead of time, to save you precious minutes (especially around the holidays) when there are a bazillion other things to do.

Hope you will give this handy tip a try! It really can be a real time-saver! Blessings.

Interested In More Recipes?

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17
Oct
2016

Starbucks Gingerbread (Copycat Recipe)

categories: Breads, Desserts

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Starbucks Gingerbread (copycat recipe) is a yummy version of “a famous coffee place’s” beloved gingerbread loaf. Make it at home for a fraction of the price! $Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!$
Our family recently gobbled up some of the most wonderful gingerbread with cream cheese icing I’ve ever made! It’s a knockoff recipe called Starbucks Gingerbread (Copycat Recipe), because it tastes as good (or better) than the kind available at our local “famous” coffee spot.

The gingerbread loaf is flavor-filled with lots of aromatic spices associated with Fall… cinnamon, nutmeg, cloves, and ginger, and is a very moist cake… definitely NOT dry!

This Starbucks gingerbread copycat recipe is perfect for a late afternoon snack, or a quick breakfast with a great cup of coffee or tea! My family thought it was absolutely fantastic, and it did not last long around our home, at all.

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

How To Prepare Starbucks Gingerbread (copycat recipe)

First preheat your oven to 350 degrees. Prepare a 9×5 inch bread loaf pan by spraying it with non-stick spray. To make your work easier, line the loaf pan with parchment paper. Leave some of the parchment paper well extended over the rim of the pan, so that you can easily lift the entire loaf out of the pan once cooled. Set pan aside.

Cream the room temperature butter and granulated sugar until it is fully combined. Add the vanilla and a room temperature egg. Beat the ingredients well until fully incorporated.

Add apple butter to the batter and mix well, to combine. I was fortunate to have some home canned Apple Butter available in our pantry. You can substitute applesauce for the apple butter, if desired. TIP: The blogger I got this recipe from used a 15 ounce can or pears, drained them and pureed them. That is another good substitute you could try.

Sift the all purpose flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together. Slowly add the dry ingredients to the batter, mixing well to combine. Once the batter is fully mixed together, evenly spread it out in your prepared loaf pan.

Baking Starbucks Gingerbread (copycat recipe)

Place the batter-filled baking pan in a preheated oven. Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the top/middle part of the loaf comes out clean. TIP: Check the bread at 50 minutes to test for done-ness.

When the gingerbread is done, remove pan to a wire rack to cool. Once it has cooled, lift the Starbucks gingerbread loaf out of the pan, using the extended edges of the parchment paper.

Make The Icing

While the gingerbread is baking, beat together 8 ounces of room temperature cream cheese. Trust me, it will blend much smoother if it’s at room temp. Add powdered sugar and vanilla, continuing to beat until icing is smooth and creamy, with no lumps. A bit too thick? Add a drop or two of water. Too thin? Add a bit more powdered sugar.

Frost The Starbucks Gingerbread Loaf

Once the gingerbread has completely cooled, frost the top (and let it slightly run over the edges) of the gingerbread. You will end up with a LOT of frosting, which makes for a thick, creamy and amazing topping for the gingerbread.

If you don’t want that much frosting on the gingerbread (but it’s soooo good!), simply cut the icing quantity in half. Lightly dust the frosted gingerbread loaf with ground nutmeg.

Time To Eat!

Once the icing has had a chance to slightly firm up, slice yourself a piece, take a big bite, and ENJOY! It tastes TERRIFIC! A whole loaf with 8 slices can be made for a fraction of the cost of buying 8 pieces of this loaf at that “you-know-where” coffee spot!

Sure hope you will try this recipe for Starbucks gingerbread (a copycat recipe). I’m going to make it again around Christmas time, and I can’t wait! Have a wonderful day!

Looking For More Recipes For “Sweet” Bread Loaves?

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

Interested In More Recipes?

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: http://theviewfromgreatisland.com/copycat-starbucks-gingerbread/

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Starbucks Gingerbread (Copycat Recipe)

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!

Category: Starbucks Gingerbread (Copycat Recipe)

Cuisine: American

Keyword: Starbucks gingerbread

Servings: 8 slices

Calories Per Serving: 601 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Gingerbread Loaf:

1/2 cup unsalted butter , room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg , room temperature
1 cup apple butter (can substitute applesauce or pear purée)
1½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg

For Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 teaspoon vanilla extract
2.5 cups powdered (confectioner's) sugar

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F. Prepare a 9x5 inch bread loaf pan (Spray with non-stick spray, line with parchment paper with paper extending well past the rim of loaf pan for ease in lifting loaf out of pan once cool).
Beat the butter and granulated sugar until completely mixed. Add vanilla and egg; beat well until batter is smooth and light. Add apple butter (or applesauce/pear puree). Blend well.
In separate bowl, sift together the all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Slowly add the flour mixture to the wet mixture, a little at a time, mixing as you add. Once batter is fully mixed, evenly distribute it into the prepared loaf pan.
Bake at 350 degrees for approximately 55 minutes. Check it at 50 minutes by inserting a toothpick into the top/middle of the loaf. If the toothpick comes out clean, the gingerbread is done. Once done, remove pan to a wire rack to cool completely before lifting the loaf from the pan.
Prepare the icing while gingerbread is baking by using electric mixer and blending room temperature cream cheese, powdered sugar, and vanilla into a creamy, no lumps, thick icing.
Once gingerbread has completely cooled, spread icing completely over the top (and let some run off the sides). Dust the icing with a small amount of ground nutmeg. Let icing firm up just a bit, then cut a piece, serve, and enjoy!

Recipe Notes

Note on Pear Purée: The original author of the recipe says she substituted a 15 ounce can of pears for the apple butter. She drained, then processed pears in food processor or blender until smooth.

Nutrition Facts

Starbucks Gingerbread (Copycat Recipe)

Amount Per Serving (1 g)

Calories 601 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 535mg23%

Potassium 110mg3%

Carbohydrates 97g32%

Fiber 1g4%

Sugar 75g83%

Protein 5g10%

Vitamin A 775IU16%

Vitamin C 0.2mg0%

Calcium 49mg5%

Iron 1.6mg9%

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

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03
Oct
2016

Poppyseed Cake

categories: Breakfast, Cakes, Desserts

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This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!
Want a fabulous tasting cake recipe that only has a few ingredients, takes 5 minutes to throw together, and can be served as dessert OR coffeecake? Well if you do, this Poppyseed Cake is perfect for you!

I found the recipe for this poppyseed cake in my Mom’s trusty recipe box over 35 years ago and wrote it down on a little 3×5 index card. It looked easy to prepare, and turned out fantastic the very first time I made it, so I’ve been making it ever since!

The recipe is totally EASY, EASY, EASY, and tastes amazing, due to the subtle flavor imparted into a simple boxed yellow cake mix by adding a couple additional ingredients like poppyseeds and cooking sherry!

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

Prepare The Cake Batter

The poppyseed cake can be in the oven in about 5 minutes! How’s THAT for easy? Combine cake mix, oil, cooking sherry, eggs and poppyseeds in a large bowl. Mix well for 4-5 minutes. That’s it! The cake batter is ready!

Bake The Poppyseed Cake

Pour the cake batter into a very well-greased bundt pan. Make sure the batter is evenly distributed. Bake the poppyseed cake at 350 degrees for 45 minutes. You can test for “done-ness” by inserting a toothpick into the center of the cake. If it comes out clean, then it is ready!

When the cake is done, remove the bundt pan from the oven, and transfer the pan to a wire rack to completely cool the cake.

Removing the Poppyseed Cake From the Bundt Pan

Once the cake has cooled completely, run a spatula or butter knife around the edges of the cake, because it helps to loosen the edges. Place a large plate upside down on top of the bundt pan, and holding both bundt pan and plate securely, flip the cake upside down, inverting the cake onto the plate.

If you greased the pan really well, it should come right out onto the plate. Once onto plate, carefully turn the cake over again so it is right side up on a serving platter.

Make The Decorative Icing To Drizzle On the Cake

Decorating the cake with an icing drizzle is completely optional (cake tastes great all by itself), and the icing adds a nice fancy touch, and a little sweetness.

In a small bowl, mix together the icing ingredients until you have an icing that can be decoratively drizzled over the surface of the cake. Let this icing firm up completely, once you’ve drizzled it onto cake.

Time To Serve The Poppyseed Cake!

Slice and serve! If serving poppyseed cake as a dessert, a scoop of ice cream is a perfect accompaniment. When serving it as a breakfast or snack coffeecake, it tastes great with a good cup of coffee or tea! Doesn’t it look yummy?

The flavor is wonderful, and the cake is not dry! Sure hope you will consider making this Poppyseed Cake. It’s also a wonderful addition to any brunch table, too.

Thanks for taking time out of your day to give this recipe a “look”. Really glad I found it in my Mom’s old recipe box so long ago. I don’t have a clue who the original author was, but am thankful for the recipe, because I’ve made it many, many times over the past 35 years!

By the way, if you enjoy cakes that can double as dessert OR coffeecake, be sure to check out my recipe for Hummingbird Cake! Have a wonderful day.

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My Mom (years and years ago)

0 from 0 votes

Poppyseed Cake

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

This Poppyseed Cake is absolutely EASY, delicious, serves 12 as dessert or coffeecake, and takes only 5 minutes prep time, using a boxed cake mix!

Category: Dessert or Coffeecake

Cuisine: American

Keyword: poppyseed cake

Servings: 12 servings

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 box yellow cake mix (get the kind that says "with pudding")
3/4 cup cooking sherry
3/4 cup vegetable oil
4 large eggs
1/3 cup poppyseeds

For Icing:

1 cup powdered sugar
1 teaspoon vanilla extract
a few sprinkles water at a time (until icing becomes a "drizzling" consistency)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Grease a bundt pan very well. Set aside.
In large bowl, mix cake ingredients for 5 minutes (boxed yellow cake mix, cooking sherry, oil, eggs and poppyseeds). Pour batter evenly into greased/floured cake pan. Bake cake at 350 degrees for 45 minutes. Remove pan to wire rack to cool.
While cake is cooling, mix up icing ingredients in small bowl. Add sprinkles of water until icing is thick enough to drizzle over top of finished cake. (Too thick... add couple drops water. Too thin... add more powdered sugar).
Once cake has completely cooled, invert a plate over top of bundt pan, and holding both plate and bundt pan securely, flip the cake over. Once cake is on plate, carefully turn it over once more on serving platter so the right side is facing up. Decoratively drizzle the icing over top of cake. Let icing firm up, then serve and enjoy this tasty cake for dessert (with a scoop of ice cream) or as a coffeecake for breakfast!

Recipe Notes

The baking time indicated is designed for a bundt pan. If using a standard sized cake pan, your cooking time will need to be adjusted slightly.

Nutrition Facts

Poppyseed Cake

Amount Per Serving (1 slice)

Calories 363 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 12g75%

Cholesterol 54mg18%

Sodium 336mg15%

Potassium 70mg2%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 80IU2%

Calcium 140mg14%

Iron 1.5mg8%

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

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29
Aug
2016

Old-Fashioned Peach Crisp

categories: Cobblers and Crisps, Desserts

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Is anything better than delicious Old-Fashioned Peach Crisp? Make individual sized desserts with fresh peaches, and top it with a streusel crust!

I love fresh juicy peaches in the Summer… right off the tree, and ready to eat just the way they are (with juice running down your arms), OR to be transformed into other delicious dishes… like this Old-Fashioned Peach Crisp, for example!

Old fashioned peach crisps have rolled oats in the crumbly topping. This topping makes them a bit different from a cobbler, which typically have a biscuit-type topping. The oats crisp up as the dish bakes, making a nice streusel topping for that delicious fresh fruit!

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

We LOVE Fresh Peaches!

I pick peaches every summer at a local U-Pick farm about 15 minutes from our home. Once I get home with my 25-30 pounds of fresh peaches, the race against the clock begins! I have a few days to do LOTS of things with these beauties.

These activities include canning them for long term storage, making peach jam, peach pies, peach ice cream, and this Old-Fashioned Peach Crisp! It often seems like a PEACH FACTORY in our kitchen! It’s a wonder I don’t turn into a peach!

It’s really easy to make individual sized peach crisps for a scrumptious, classic dessert. Here’s how I make Old-Fashioned Peach Crisp!

How To Make Old Fashioned Peach Crisp

Please note that I made 6 individual sized servings, but the recipe works just as well if you make it in a large 13×9 baking dish, too (with a bit longer cooking time)! First, peel and thinly slice all those beautiful fresh, juicy peaches. Try hard not to eat them all… this is important!

Light coat the bottom of baking dish (or dishes) with non-stick spray. Evenly divide the fresh sliced peaches between serving dishes (if making individual sized).

Make The Streusel Topping

In a separate bowl, mix dry ingredients, then cut in COLD butter, using a pastry blender, until mixture is about the size of peas.

Spoon the crumb topping over each dish to cover (or over the entire surface if using a single baking dish).

Bake The Old-Fashioned Peach Crisp

Place the old fashioned peach crisp dish(es) into 375 degree preheated oven and bake for 35-40 minutes (slightly longer time if making a single 13×9 dish). When done, the crumb topping will be browned and edges will be bubbly (from all those delicious peach juices).

TIP: I find it helpful to place a large sheet of aluminum foil on the rack below the dishes before cooking, to catch any juices that try to escape (less mess if juice bubbles out and over the edge of individual dishes).

When done, remove the old fashioned peach crisp dish(es) to a wire rack and let cool slightly before serving.

See that gorgeous peach goodness on the bottom of the dish? Oh yum. The streusel forms a nice crust on the peach crisp, and the butter, cinnamon, and brown sugar flavor the fruit wonderfully!

Ready To Serve

All that’s left to do to make these ABSOLUTELY PERFECT is to serve them warm, with a small scoop of vanilla ice cream, and enjoy this absolutely PERFECT taste of SUMMER!

Hope you will consider making this delicious old-fashioned peach crisp while peaches are in season! You just can’t beat the classic flavor! Grab a spoon, put on some stretchy pants, plop down on the couch, and enjoy this treat. You can start your diet tomorrow… ha ha! Have a great day, and thanks for stopping by. Come back again soon for more delicious recipes.

Looking For More Recipes That Use PEACHES?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy peach recipes, you might also be interested in my recipes for:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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 FANTASTIC day!

Adapted From: “The New Pillsbury Family Cookbook”, Published 1973 by The Pillsbury Company, page 131.

0 from 0 votes

Old-Fashioned Peach Crisp

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Is there anything better than a delicious Old-Fashioned Peach Crisp? Make individual sized desserts with fresh summer peaches, and top it with a streusel crust!

Category: Dessert

Cuisine: American

Keyword: old-fashioned peach crisp

Servings: 6 servings

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups fresh , peeled and sliced peaches
1 Tablespoon lemon juice
3/4 cup firmly packed brown sugar
1/2 cup + 1 Tablespoon all purpose flour (unsifted)
1/2 cup rolled oats (old fashioned, NOT instant)
1 teaspoon cinnamon
1/2 cup COLD butter

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Spray the bottom of individual baking dishes or a 9 inch square or 10x6 baking dish with non-stick spray.
Sprinkle peach slices with lemon juice. Stir to combine. Place peaches onto bottom of baking dish (if using individual dishes, divide evenly).
In a separate bowl, combine brown sugar, flour, rolled oats and cinnamon. Cut the COLD butter into chunks and add to dry ingredients. Cut the butter into the dry ingredients using a pastry blender until butter is size of peas. (Can also mix dry ingredients with cold butter and pulse in a food processor).
Sprinkle crumb topping over sliced peaches, to cover.
Bake in preheated 375 degree oven for approximately 35-40 minutes, until topping is browned and juices are bubbly around edges.
Remove from oven to wire rack; let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!

Nutrition Facts

Old-Fashioned Peach Crisp

Amount Per Serving (1 g)

Calories 365 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 40mg13%

Sodium 143mg6%

Potassium 364mg10%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 39g43%

Protein 3g6%

Vitamin A 975IU20%

Vitamin C 11.1mg13%

Calcium 43mg4%

Iron 1.4mg8%

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

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18
Jul
2016

Blackberry Pie Bars

categories: Bar Cookies, Desserts

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You’ll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.
It’s THAT time of the summer when fresh berries are making their annual appearance all around the Pacific Northwest. The other day I picked 4 quarts of fresh blackberries that were growing wild in our neighborhood, and made these fantastic tasting Blackberry Pie Bars! It’s nice to pick wild blackberries (for FREE), and then use them to create a special “something” that my husband and I can enjoy AND I can give to others.

This recipe makes 24 bars, so I kept a few for us, then gave away 2 big plates of them to our sons and another friend. The Blackberry Pie Bars are delicious; they do taste like you’re eating a piece of pie!

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

How To Make Blackberry Pie Bars

Place flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse these together a couple times to mix. *Don’t have a food processor? No problem… just use a hand held pastry blender.

Add egg, butter, and vanilla extract to the mixture. Pulse again until the mixture is crumbly (and the butter is in small pieces).

Put half of the crumbly dough into a prepared 13×9 inch pan. (either sprayed with non-stick spray, OR in a 13×9 pan that is covered with parchment paper with paper hanging over the edges.

This is what I do, and it makes lifting the entire pan of bars out very easy, once cooled!) Pack down the crumbs with your hands, until it forms a solid crust.

In a large bowl, combine 1/2 cup sugar, cornstarch and lemon juice. Add the fresh blackberries, and stir gently until the berries are coated.

Evenly spoon out the blackberry mixture over the crust.

Sprinkle the remaining half of the crumb mixture over the top of the berries, to cover the surface of the bars.

Bake The Blackberry Pie Bars

Bake in a preheated 375 degree oven for 45 minutes, or until the crumb topping is lightly browned. When done, remove the pan from the oven. Let the blackberry pie bars cool completely, while still in the pan.

Once cool, if using parchment paper, lift out the entire pan of bars. Pull paper away from the sides of the dessert. If not using parchment paper, let blackberry pie bars cool completely, then cut.

The best way I have found to make even cuts is by using my pizza cutter! Make 4 cuts lengthwise, then make 6 cuts the other direction, for a total of 24 bars.

Here… I saved one of the blackberry pie bars for YOU! Go ahead… you KNOW you want a bite, right? You’re welcome! Sure hope you enjoy every bite of it!

Have a great day! Think of ways you could bring joy or encouragement into someone’s life today… and be intentional about considering just how much you and I have to be grateful for.

Looking For Other Bar Cookie Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.thenovicechefblog.com/2013/07/blackberry-pie-bars/

0 from 0 votes

Blackberry Pie Bars

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

You'll LOVE these delicious dessert Blackberry Pie Bars, made with fresh juicy blackberries baked on a shortbread crust, with a buttery streusel crumb topping.

Category: Bar Cookies

Cuisine: American

Keyword: blackberry pie bars

Servings: 24 bars

Calories Per Serving: 188 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
1 1/2 cups granulated sugar (divided)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Zest and juice from 1 lemon (divided)
1 cup (2 cubes) cold butter (cut into 1 inch slices)
1 large egg
2 teaspoons vanilla extract
4 cups fresh blackberries
4 teaspoons cornstarch

US Customary - Metric

Instructions

Before beginning, preheat your oven to 375 degrees. Line a 9x13 pan with parchment paper and spray the bottom. Make sure to leave parchment paper extended over the edges, so you can lift out the entire pan of bars once cooled. (If not using parchment paper, simply spray baking pan with non-stick spray).
Place flour, 1 CUP of the sugar, baking powder, cinnamon, salt and lemon zest into a food processor. Pulse a couple times to mix. Add egg, butter, and vanilla extract. Pulse the mixture until dough gets crumbly (and butter is size of small peas).
Put HALF of the dough mixture into the baking pan. Pat down with fingers to form a solid crust. Set aside the rest of the mixture to use for the crumb topping.
In a large mixing bowl, combine the rest of the sugar, cornstarch and lemon juice. Add the blackberries, and stir gently to fully coat berries. Spoon the blackberries over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the berries.
Bake at 375 degrees for 45 minutes (or until the topping is golden brown). Remove to a wire rack. COOL COMPLETELY before lifting the bar cookies out of the pan (using the parchment paper).
Cut into serving sizes. (It is easy to cut into bars if you use a pizza cutter!) Enjoy!

Recipe Notes

I cut the bars lengthwise into 4 sections, then cut 6 pieces in each section, for a total of 24 bars (each about 2 inches)

Nutrition Facts

Blackberry Pie Bars

Amount Per Serving (1 bar)

Calories 188 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 95mg4%

Potassium 77mg2%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 300IU6%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 0.9mg5%

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

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13
Jul
2016

Giant Sugar Cookies

categories: Cookies, Desserts

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Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

Some days are like that, right? You just need a cookie as big as your head to make it all right again. Something like a Giant Sugar Cookie, perhaps? I made these jumbo cookies recently as my husband and I were still reeling from the loss of our furry family member, Bailey (our beloved dog), who we lost to cancer two weeks ago. Getting in the kitchen and baking is therapy for me, to be honest! My heart was sad, and I really just wanted to bake something yummy! So I did.

This recipe for giant sugar cookies only makes 6 cookies, but they each come out about 6 inches wide, so trust me when I say, you will only need one. My husband and I each ate one, then I gave the others away to our 2 sons, one of their girlfriends and one of our friends.

I like to bake, but I LOVE to give goodies to my friends and family even more (I hope you LOVE the giant size… every now and then someone you know might just need a GIANT cookie to help make it all better)!

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

Giant Sugar Cookies Are Easy To Make:

While your oven is preheating, cream together butter and sugar until smooth. Once smooth, add egg and mix well, then add other dry ingredients until a soft dough is formed.

Measure out 1/3 cup of the dough for each cookie (6 total), then roll each one in between your clean hands to form a ball.

Place the dough balls on two separate cookie sheets (on parchment paper), leaving plenty of space between each one (remember these will end up about 6 inches in diameter, so trust me… leave lots of room in between the cookie dough balls).

Lightly press down each cookie to flatten them out a bit. Lightly sprinkle tops of cookies with coarse sugar.

Time To Bake!

Bake cookies at 350 degrees for about 14-15 minutes. They should be just lightly brown around the edges when done. The cookies will firm up more as they cool.

See? Each cookie is about 6 inches in diameter. THAT is one GIANT sugar cookie!

Sure hope you enjoy these jumbo-sized cookies! They are fun to give to others when they least expect a surprise gift from your kitchen! Enjoy these big ol’ bites of deliciousness!

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.centercutcook.com/jumbo-sugar-cookies/

0 from 0 votes

Giant Sugar Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

Category: Dessert

Cuisine: American

Keyword: giant sugar cookies, sugar cookies

Servings: 6 huge cookies

Calories Per Serving: 399 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup butter
1 cup granulated sugar
1 egg
1 ½ cups all purpose flour
1 ½ teaspoons baking soda
2 Tablespoons cornstarch
1/2 teaspoon salt
Coarse sugar , for sprinkling on top of cookies (optional, but recommended)

US Customary - Metric

Instructions

Before beginning, line two large baking sheets with parchment paper. Heat oven to 350 degrees.
Place the butter and sugar into a large mixing bowl. Mix until smooth; add egg and mix well.
Add flour, baking soda, salt and cornstarch to the batter. Mix dough until it is thoroughly combined.
Measure out 1/3 cup dough for each of the 6 cookies. Roll dough between your clean hands to form a ball. Place on cookie sheet (3 per sheet). Repeat with remaining dough. Remember to leave enough space between each dough ball as they will be approximately 6 inches in diameter when done. Lightly press down on each dough ball with your hands, to slightly flatten. Sprinkle tops of cookies with coarse sugar.
Bake cookies at 350 degrees for 14-15 minutes or until cookies are light golden brown around the edges. Remove from oven. Let cookies cool on the parchment paper. They will firm up slightly as they cool. Enjoy!

Nutrition Facts

Giant Sugar Cookies

Amount Per Serving (1 huge cookie)

Calories 399 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 67mg22%

Sodium 614mg27%

Potassium 43mg1%

Carbohydrates 59g20%

Sugar 33g37%

Protein 4g8%

Vitamin A 510IU10%

Calcium 13mg1%

Iron 1.6mg9%

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

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08
Jul
2016

JB’s Best Brownies

categories: Bar Cookies, Desserts

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JB’s Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic – with or without frosting!

About 25 years ago, I started making this recipe for brownies. I truthfully have no recollection of how or where I stumbled upon this recipe. But two things I DO know… my nickname is JB… and these are my very best brownies! There you have it… JB’s Best Brownies!

Truly these are amazingly good brownies! I’ve published the recipe before in a couple of school cookbooks and have received several notes from people telling me that JB’s Best Brownies are their favorite brownies! They are so very easy to make. **NOTE: I WAS MAKING A DOUBLE BATCH WHEN I TOOK THESE PHOTOS). Recipe as written below, is for single batch.

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

How To Make JB’s Best Brownies

Blend the butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.

In a separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter.

Add the chopped nuts (pecans or walnuts), if using. Stir the batter well, to combine.

A Helpful Tip For Making JB’s Best Brownies

Spread the batter for JB’s best brownies into a greased 9″ square pan (or if doubling recipe – use a 9×13 pan). It’s very helpful to line the baking pan with parchment paper. Make sure the parchment paper is extended over the edges of pan, and sprayed with non-stick spray. You can see this in the photo below.

Once brownies have cooled, you can lift out the entire tray of JB’s best brownies by using the parchment paper and lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary. If you are NOT using parchment paper, you only need to spray your baking pan with non-stick spray, fill with batter, and bake.

Time To Bake!

Bake the brownies at 350 degrees for 20-25 minutes. Start checking them around the 20 minute mark (times will vary depending on size of pan you are using). A toothpick inserted into middle of pan should come out clean when done. Once brownies are done, remove the pan from oven, to a wire rack, to cool.

Make The Frosting

While JB’s best brownies are baking, you can make the creamy chocolate frosting. Cream together softened butter, cocoa, corn syrup and vanilla. You can mix this easily with a spoon, because no mixer is needed.

Add the powdered sugar to the frosting mixture. Mix the frosting very well, to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting for the brownies.

Frost The Brownies

Once JB’s best brownies have completely cooled, they are ready to frost. If you used parchment paper in the baking pan, gently and carefully lift the entire pan of brownies out of the pan by holding the edges of parchment paper and lifting.

Evenly spread the frosting over the cooled brownies, then let them rest for 10-15 minutes (if you can wait!). Cut JB’s best brownies into desired serving sizes, and serve!

Make Them Frosted Or Unfrosted!

I love frosted brownies, but my husband doesn’t like frosting on his. Soooo… I make a double batch, then only frost HALF the brownies, so we are BOTH happy! Here’s an “up close and personal” view of an un-frosted brownie. This is my husband’s preferred way of eating them.

Shown below is an “up close and personal” view of one of the brownies with frosting. YAY! I’m being serious about the frosted kind, because they are my absolute favorite! These delicious bar cookies are chewy, very chocolatey, and have bits of nuts in them.. Oh my goodness. They are so good!

Enjoy JB’s best brownies with a good cold glass of milk. Yum. Good thing I don’t make them too often, because I could eat the whole pan! No… really!

I am thankful you chose to visit my website today. Hope you enjoy JB’s Best Brownies, and have a great day! If you enjoy brownies, you might also want to try Irish Cream Layered Brownies-they’re yummy, too! Thanks for stopping by, and please come back again soon.

Looking For Additional Bar Cookie Recipes?

You can find ALL of my bar cookie recipes in the Recipe Index at the top of the page. A few of my favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

JB's Best Brownies

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

JB's Best Brownies are amazing! These classic bar cookies are easy to make, chewy, moist, and fudgey, and taste fantastic - with or without frosting!

Category: Dessert

Cuisine: American

Keyword: JB's best brownies

Servings: 12 small brownies

Calories Per Serving: 273 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For brownies:

1/2 cup butter , melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)

For Frosting:

3 Tablespoons room temperature butter (do not melt)
3 Tablespoons cocoa powder
1 Tablespoons light corn syrup (or honey)
1/2 teaspoon vanilla extract
1 cup powdered sugar
1-2 Tablespoons milk

US Customary - Metric

Instructions

To prepare brownies:

Blend butter, sugar and vanilla in a large bowl (no need for a mixer, just use a wooden spoon). Add eggs. Mix well by hand until all ingredients are fully combined.
In separate bowl, whisk together flour, cocoa, baking powder and salt. Stir dry ingredients into the batter. Add chopped nuts, if using. Stir well, to combine.
It's EASY to lift pan of brownies out of pan to frost and cut if you line the baking pan with parchment paper, leaving edges of paper hanging over the side of pan. Spray the parchment paper with non-stick spray. If not using parchment paper, just spray baking pan. Spread batter into prepared 9" square pan (or if doubling recipe - use a 9x13 pan). Bake at 350 degrees for 20-25 minutes. A toothpick inserted into middle of pan should come out clean when done.

Make frosting while brownies are cooking:

Cream together softened butter, cocoa, corn syrup and vanilla (Just use a spoon-no mixer needed).
Add powdered sugar. Mix well to combine. Add 1-2 Tablespoons milk (and a little more, if needed), to make a thick, spreadable frosting.

To frost brownies:

When finished baking, remove cooked brownies from oven to a wire rack. Once brownies have cooled completely, you can lift out the entire tray of brownies by holding the parchment paper and carefully lifting them out. They will be much easier to frost, cut and serve this way, but is not necessary.
Once brownies have COMPLETELY cooled, you can frost them, let them sit for a bit, then slice and serve!

Recipe Notes

9x9 pan yields 12 small brownies or 9 medium sized brownies.
If recipe is doubled, a 13x9 pan yields 24 small or 12 large brownies (large ones are in my photos). I double the recipe a lot (we love brownies!). If you double recipe, it will fill a 9x13 pan with no trouble. Continue to check for "done-ness" beginning around the 20 minute mark.

Nutrition Facts

JB's Best Brownies

Amount Per Serving (1 brownie w/ frosting)

Calories 273 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 55mg18%

Sodium 154mg7%

Potassium 101mg3%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 28g31%

Protein 3g6%

Vitamin A 365IU7%

Calcium 22mg2%

Iron 1mg6%

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

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01
Jul
2016

Chunky Monkey Ice Cream (copycat)

categories: Desserts, Ice Cream/Frozen Treats

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A copycat recipe for yummy chunky monkey ice cream – with bananas, chocolate chunks and toasted pecans helping to make this frozen treat amazing!
Happy Fourth of July week! One of the ways we celebrate this holiday each year is by making homemade ice cream. One of our favorites is this copycat recipe for Chunky Monkey Ice Cream.

I am fortunate to have an indoor Cuisinart ice cream maker I was given for a birthday several years ago, and have loved trying LOTS of different recipes with my family. The first time I made this recipe (I was experimenting with flavors), we all crowded around the ol’ ice cream maker taking spoonfuls out when it was done. Our reactions were priceless.

We were ALL amazed how delicious this chunky monkey ice cream was. This ice cream is ridiculously GOOD, and I’ve continued making it to this very day!

Scroll Down for A Printable Recipe Card At the Bottom Of The Pge

How Do You Make Chunky Monkey Ice Cream?

The ice cream is frozen, then during the last few minutes the banana puree, toasted pecans and chocolate chunks are added to mixture.

Here is what it looked like, right when the chunky monkey ice cream was done. All I needed was for someone to hand me a BIG spoon at this point, and I was in my happy place!

Ice Cream Is Best When “Ripened” In The Freezer

I placed the rest of the ice cream into a covered container (you know… what we didn’t devour), and put it into our kitchen freezer for a couple hours.

This extra time in the freezer is recommended, because it helps to “ripen” or firm up the chunky monkey ice cream even further. That will result is some good scoops later.

Time For A Scoop Of Chunky Monkey Ice Cream!

So there you have it… a perfectly scoopable and an incredibly delicious “copycat” version of chunky monkey ice cream! Now… where’s my spoon and a bib? (I’m drooling!)

Have a wonderful 4th of July celebration, friends. Hope you enjoy this yummy chunky monkey ice cream! I am truly grateful and blessed to be a proud citizen of this great country.

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. A few of my ice cream recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction And Recipe Booklet, published 2002 by Cuisinart.

0 from 0 votes

Chunky Monkey Ice Cream (copycat)

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

A copycat recipe for yummy chunky monkey ice cream - with bananas, chocolate chunks and toasted pecans helping to make this frozen treat amazing!

Category: Ice Cream

Cuisine: American

Keyword: chunky monkey ice cream

Servings: 10 ½ cup servings

Calories Per Serving: 372 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups heavy whipping cream
1 cup milk (NOT skim!)
3/4 cup granulated sugar
2 teaspoons vanilla extract
2-3 drops yellow food coloring (optional, but it does add a bit of color!)
2 really ripe bananas
1 ½ teaspoons fresh lemon juice
3/4 cup semi-sweet chocolate chips (may substitute dark chocolate, if preferred), refrigerated
1/2 cup toasted pecans (or walnuts), chopped

US Customary - Metric

Instructions

In a large bowl, whisk together the whipping cream, milk, granulated sugar, vanilla extract and yellow food coloring. Whisk this mixture for about a minute, until fully blended, and sugar has dissolved.
Place this mixture into your cold ice cream maker canister; freeze ice cream according to manufacturer's directions.
Refrigerate the chocolate chips while ice cream is freezing (this will help them from softening).
Mash the bananas with lemon juice in a small bowl, until smooth. (I use a fork to mash).
About 5 minutes before the ice cream is finished freezing, add the banana mixture, toasted pecans and chocolate chips to the ice cream. Continue freezing until done.
Ice cream can be eaten right away (soft style), OR place it in a covered container in your freezer for a couple hours to let it "ripen" and firm up more. Enjoy!

Nutrition Facts

Chunky Monkey Ice Cream (copycat)

Amount Per Serving (1 (1/2 cup serving))

Calories 372 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 68mg23%

Sodium 30mg1%

Potassium 249mg7%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 24g27%

Protein 3g6%

Vitamin A 760IU15%

Vitamin C 2.6mg3%

Calcium 72mg7%

Iron 1mg6%

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

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27
Jun
2016

Peach Shortbread Tart

categories: Desserts, Pies/Tarts

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Peach Shortbread Tart with fresh peach filling on a shortbread crust, and crumb topping, is a simple, delicious dessert that will be a 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.

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

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.

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.

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!

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.

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?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from my friend, Shari Altree’s recipe for Apple Shortbread Tart

5 from 1 vote

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

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
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.
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.
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.
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.
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.
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.

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Category: Desserts

How Many Gingerbread Bundt Cakes Will This Recipe Make?

Another Way To Serve These Gingerbread Bundt Cakes

Great For Gift-Giving!

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How To Pre-Freeze Pie Fillings

What Do I Do When I’m Ready To Bake My Pie?

Baking A Pie AFTER You Pre-Freeze Pie Fillings

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How To Prepare Starbucks Gingerbread (copycat recipe)

Baking Starbucks Gingerbread (copycat recipe)

Make The Icing

Frost The Starbucks Gingerbread Loaf

Time To Eat!

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Prepare The Cake Batter

Bake The Poppyseed Cake

Removing the Poppyseed Cake From the Bundt Pan

Make The Decorative Icing To Drizzle On the Cake

Time To Serve The Poppyseed Cake!

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We LOVE Fresh Peaches!

How To Make Old Fashioned Peach Crisp

Make The Streusel Topping

Bake The Old-Fashioned Peach Crisp

Ready To Serve

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How To Make Blackberry Pie Bars

Bake The Blackberry Pie Bars

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Giant Sugar Cookies Are Easy To Make:

Time To Bake!

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How To Make JB’s Best Brownies

A Helpful Tip For Making JB’s Best Brownies

Time To Bake!

Make The Frosting

Frost The Brownies

Make Them Frosted Or Unfrosted!

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How Do You Make Chunky Monkey Ice Cream?

Ice Cream Is Best When “Ripened” In The Freezer

Time For A Scoop Of Chunky Monkey Ice Cream!

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Making the Peach Shortbread Tart Crust

Can’t Wait To Eat The Peach Shortbread Tart

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks