Category: Desserts

Homemade Peach Ice Cream

Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!
It’s officially SUMMER!!! Time for BBQ’s with friends, lots of sunshine, starlit evenings hanging out on our back deck, ping pong tournaments, and Homemade Peach Ice Cream!  What could be better than a big old bowl of frozen peachy goodness on a hot summer day?

I found this recipe from Patrick and Gina Neely on The Food Network’s website a couple years ago, and thought I would give it a try! I love experimenting with new recipes for homemade ice cream, and this one sounded like a winner!

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Top Homemade Peach Ice Cream With Pecan Praline Sauce!

Their recipe for homemade peach ice cream also included instructions for a wonderful pecan and praline topping. This praline topping is the perfect accompaniment to the ice cream! It is called Southern Praline Sauce and it tastes fantastic, served warm over this homemade peach ice cream!

A praline sauce is made to add to the top of each scoop of homemade peach ice cream!

Preparing The Homemade Peach Ice Cream

The peaches are peeled, pitted, sliced and then chopped, which is about the only “difficult” thing about this recipe… ha ha! After that, cook the peaches with other ingredients, then blend and let it cool. When that is done, freeze the homemade peach ice cream to creamy perfection in an ice cream maker!

Fresh peaches are peeled, pitted, sliced and then chopped to add to ice cream base.

Time To Freeze The Ice Cream!

Add the ice cream mixture to an ice cream machine and process, according to manufacturer instructions. The recipe will yield approximately 1.5 quarts, for about 6 servings. Once finished, I put the semi-firm ice cream into a covered container, and place it back into my refrigerator’s freezer. This helps it freeze and firm up a little bit more (1-2 hours), for best texture!

I use a Cuisinart ice cream machine to make homemade peach ice cream.

Time To Eat!

When you are ready to serve, just scoop it right up. The homemade peach ice cream tastes really good, especially when topped with the praline sauce, which is a yummy addition of flavor!

Homemade Peach Ice Cream topped with a praline sauce, in a glass dish.
Whether you make the praline sauce or not, this peach ice cream is fabulous! The recipe uses fresh peaches, peach nectar, and sour cream, etc., so you KNOW it has to be yummy! I was fortunate to use some of the fresh juicy peaches I picked at a local farm to make this ice cream!

Fresh peaches were picked and used to make homemade peach ice cream!
Anyways… this is a great recipe, all you ice cream lovers out there. If you’re looking for a good recipe for Homemade Peach Ice Cream to add to your summer enjoyment, this is one I recommend, as well as my recipe for Perfectly Peachy Ice Cream. Hope you’ll give it a try. It’s amazing!

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

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

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Author's signaturePeach Ice Cream Recipe Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-homemade-peach-ice-cream-recipe.html

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Homemade Peach Ice Cream
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!

Category: Dessert
Cuisine: American
Keyword: peach ice cream
Servings: 6 servings (1.5 qts.)
Calories Per Serving: 487 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 large ripe peaches , peeled, pitted, chopped
  • ¼ cup water
  • 12 ounces peach nectar (I used Kerns brand- found in juice aisle)
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 pint heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons lemon juice
Instructions
  1. Put the chopped peaches into a medium saucepan. Add water and canned peach nectar to the peaches. Stir to combine. Cook on medium heat until peaches have softened and cooked (about 10 minutes). Remove pan from heat. Drain off the peach juice (you can discard the leftover juice). Pour the peaches into a large mixing bowl. Stir in the granulated sugar, then let the peaches sit for awhile, so they cool back down to room temperature.

  2. Once peaches have cooled to room temp., add in sour cream, whipping cream, vanilla extract, and lemon juice. Blend well, using an immersion blender, food processor, or a blender (might have to do in batches).

  3. Pour peach mixture into the canister of your ice cream freezer and freeze, according to your particular manufacturer's instructions. When done, put the ice cream in a covered container and freeze for a couple hours to firm it up a bit.
  4. OPTIONAL: If desired, serve with warm Southern Praline Sauce over the top of the ice cream (see link in post for recipe). Serve, and enjoy!

Nutrition Facts
Homemade Peach Ice Cream
Amount Per Serving (1 (1/6th of total))
Calories 487 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 117mg39%
Sodium 45mg2%
Potassium 323mg9%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 1685IU34%
Vitamin C 9.6mg12%
Calcium 80mg8%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!

 

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Tropical Watermelon Sorbet With Lime Semifreddo

Tropical watermelon sorbet with a creamy lime semifreddo on top is a 2 layered frozen dessert, w/ lots of FLAVOR! A perfect dessert to enjoy on a hot summer night!Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!
A few years ago I was searching for a dessert featuring watermelon, for a “Watermelon-Themed” dinner party we attended. All the courses prepared for the dinner had to include watermelon!  One of the desserts I brought was this amazing Tropical Watermelon Sorbet with Lime Semifreddo!

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Ever Been To A “WATERMELON” Themed Dinner Party?

Our “watermelon-Themed dinner party ( for three couples) was so much fun! Each part of the dinner had to include watermelon, from drinks, appetizers, and main courses, to the desserts. We all contributed to the dinner, and all of us enjoyed it immensely!

Some pictures from a watermelon themed dinner we enjoyed.

Here is a copy (below) of our menu from this watermelon-themed dinner! We loved all these unique watermelon-themed foods and drinks! The night we enjoyed this tropical watermelon sorbet with lime semifreddo, I drizzled some homemade watermelon “sauce” over the dessert, but that is NOT necessary.

The menu for our watermelon themed dinner, which included tropical watermelon sorbet.

How I Created This Watermelon Sorbet And Lime Semifreddo

I created this frozen treat by using a recipe for watermelon sorbet (from Giada DeLaurentiis of the Food Network). This was paired with another recipe (from Serious Eats) I wanted to try for Lime Semifreddo. It sounded good to me, that combining these two recipes into one would make a GREAT frozen dessert! I was right. It tastes fabulous!

How Watermelon Sorbet And Lime Semifreddo Is Made

I only took the ONE picture (which is a TOTAL bummer), but the instructions below will get you from Point A to Point B with no problem. Basically what I did was make the tropical watermelon sorbet, and freeze it in a round cake pan.

Then I made the lime semifreddo, and spread it on top of the frozen watermelon sorbet. Both were then frozen together. At serving time, I cut the frozen dessert into pie shaped wedges. Each wedge is served with a twist of fresh lime on top.

The tropical watermelon sorbet gets it’s flavor from watermelon, pineapple juice, lime juice and ginger ale. It’s wonderful! If you’ve never heard of semifreddo before (neither had I BEFORE making this), you will LOVE it! Think ice cream on steroids.

What IS Semifreddo?

“Semifreddo” is Italian, and means “half-cold”. Kind of like ice cream. Because of the air and sugar in it, the semifreddo maintains a soft, creamy texture even after being frozen. A true semifreddo will never get rock hard like ice cream does in the freezer – YAY!).

The lime flavor is magnificent in this semifreddo…light and fresh-tasting! Layer it with some yummy tropical watermelon sorbet, and you’ve got a refreshing, frozen dessert!

Watermelon is the chief ingredient for this dessert!

The combination of the two recipes into one was a great pairing of summertime flavors (in my humble opinion!  Seriously DELICIOUS, COLD, AND REFRESHINGLY LIGHT on a hot summer’s night! I really hope you will give this frozen dessert a try. It’s best if you make it the day before you want to serve it, so that everything freezes well together.

Don’t let the length of the prep time stop you from trying this. The tropical watermelon sorbet actually only takes a few minutes to make, and the lime semifreddo can be made in under half an hour. Most of the prep time is inactive “waiting for the stuff to freeze” time. Enjoy!

Looking For More Sorbet Or Ice Cream Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sorbet and 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.

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Author's signatureRecipe Source for Tropical Watermelon Sorbet: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tropical-watermelon-sorbet-recipe.html

Recipe Source for Lime Semifreddo: http://www.seriouseats.com/recipes/2011/04/lime-semifreddo-with-pretzel-crust-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tropical Watermelon Sorbet With Lime Semifreddo
Prep Time
1 hr
Cook Time
0 mins
Freezing Time
8 hrs
Total Time
9 hrs
 

Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!

Category: Dessert
Cuisine: American
Keyword: watermelon sorbet
Servings: 8 servings
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Tropical Watermelon Sorbet:
  • cups (seedless watermelon (fruit cut into 1 inch pieces for a yield of 3 1/2 cups)
  • 6 ounce (6 ounce) can pineapple juice, chilled well
  • 3/4 cup ginger ale , chilled well
  • 1/3 cup fresh lime juice (approximately 3 large limes)
  • 1/2 cup Grenadine syrup (I used Rose's)
For the Lime Semifreddo:
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lime juice (approx. 4 limes)
  • 2 teaspoons finely grated lime zest
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 Tablespoons light corn syrup
  • 4 large egg whites (at room temperature)
  • 1/4 teaspoon salt
Instructions
  1. Make the watermelon sorbet first: Combine the chilled watermelon pieces, pineapple juice, ginger ale, lime juice, and grenadine syrup in a blender (may have to work in batches). Blend until smooth. Pour mixture into an ice cream maker; freeze, according to your manufacturer's instructions. (between 25 and 30 minutes). I spooned the frozen sorbet out of the ice cream machine into a round 9 inch cake pan. Spread the sorbet out to level it out. Cover, and freeze until solid. (I froze mine for several hours before adding the semifreddo to the top of it.

  2. Make the Lime Semifreddo (after the sorbet has frozen for several hours): In a medium bowl, whisk the sweetened condensed milk, lime juice and finely grated lime zest until mixture is smooth. Set bowl aside.

  3. In a medium sized, heavy-duty saucepan, place the granulated sugar, water, and corn syrup. Stir well, to combine. Heat this mixture on medium-low until sugar is dissolved. Then increase the heat to medium-high; Bring the syrup to a boil, continue boiling and stirring (occasionally) until the mixture registers 240 degrees F on a candy thermometer (this will take between 8 and 10 minutes)
  4. While the syrup is boiling, beat the room temperature egg whites and salt with an electric mixer (with a whisk attachment) on medium speed for about a minute. Increase mixer speed to medium-high; whisk the egg whites until soft peaks form (about 2-3 minutes). When the egg whites are at soft peak stage (and with mixer running at medium-high speed), SLOWLY drizzle the corn syrup mixture to the egg whites. Continue mixing for about 7 minutes more. When ready, the outside of the mixing bowl should be cool to the touch, and the egg whites will be thick and glossy looking. Mix about 1/3 of the meringue mixture (with electric beaters) into the bowl of reserved lime mixture. FOLD IN THE REMAINING MERINGUE, with a rubber spatula until well blended.

  5. Remove watermelon sorbet from freezer. Evenly spread the lime semifreddo over the entire surface of the sorbet. Cover loosely with plastic wrap. Place pan back into freezer, and freeze for at least 8 hours.
  6. When ready to serve, remove plastic wrap, and carefully slice into pie shaped wedges, and place onto serving plates. Garnish with a twist of fresh lime, and serve! Enjoy!
Recipe Notes

***Please note that the long prep time for this recipe really is how long the dessert will be frozen. Most of this is inactive prep time. The sorbet only takes a few minutes to prepare; the lime semifreddo can be made in about half an hour.

Nutrition Facts
Tropical Watermelon Sorbet With Lime Semifreddo
Amount Per Serving (1 serving)
Calories 386 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 174mg8%
Potassium 345mg10%
Carbohydrates 83g28%
Sugar 76g84%
Protein 6g12%
Vitamin A 520IU10%
Vitamin C 16.5mg20%
Calcium 153mg15%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!

 

 

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Homemade Strawberry Ice Cream

Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!

Summer is just around the corner… I’m ready for warm days, sitting out on the back deck in the evenings by the firepit, BBQs with friends… and HOMEMADE STRAWBERRY ICE CREAM!

I grew up in hot and sunny Southern California, where making homemade ice cream was practically an art form in our family. My parents loved to make homemade ice cream, and my mom had several favorite recipes she would make, during the heat of the summer. I can still picture my Dad sitting on top of newspapers and bath towels on top of the old crank-style ice cream maker, to help keep the ice cream cold (while it firmed up) after freezing. Such great memories!

Nowadays (in the often rainy Pacific Northwest), I pull out my indoor electric ice cream maker (no salt or ice necessary). I can whip up a batch of homemade ice cream in about 20 minutes! Such was the case with this homemade strawberry ice cream!

My indoor ice cream machine

My husband bought a flat of local strawberries at a roadside stands recently, and asked me if I could make homemade strawberry ice cream with some of them. I don’t make strawberry ice cream too often, but I tried it anyways. Let me tell you… it was DELICIOUS!

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

Making Homemade Strawberry Ice Cream

First you will need to clean, de-stem and slice those gorgeous strawberries. Add 1 Tablespoon granulated sugar, and stir to combine until sugar has dissolved. Let the strawberries sit for about 15 minutes. This is known as mascerating the fruit. The sugar will help to draw out some of the juice from the strawberries.

Once the strawberries have softened up, lightly mash them with a potato masher. Doing this will help to break them up a bit.

Sliced strawberries in metal bowl, ready to make homemade strawberry ice cream!
Whisk the whipping cream, milk, sugar, and vanilla together in a large bowl. Stir or whisk until the sugar has dissolved, then add the strawberries (and their juice).

Mashed strawberry mixture added to whipping cream and sugar.

Once you’ve added the strawberries and their juice, continue to lightly whisk until ingredients are fully combined. Now the homemade strawberry ice cream base will turn pink.

Homemade strawberry ice cream mixture ready to put into machine

Ready To Freeze The Ice Cream!

Once the ice cream base has been combined, pour it into the canister of an ice cream machine. The homemade strawberry ice cream is processed for about 20 minutes. When done, the homemade strawberry ice cream will be fairly thick, and will have increased in volume. You can see the chunks of fresh strawberries in the ice cream!

Homemade strawberry ice cream in machine, almost ready!

Spoonful of homemade strawberry ice cream, in cannister.
Transfer the homemade strawberry ice cream into a covered container (with a lid). Place container into freezer.  Let the ice cream firm up for a couple hours in the freezer.

When you are ready to eat it, remove container from freezer. Scoop out some delicious homemade strawberry ice cream.  If you want, you can add some more sliced strawberries to the top. Fantastic! This homemade strawberry ice cream recipe, as written, makes 1 1/2 quarts. The ingredients are easy to double, so remember to do that if using a standard-sized ice cream maker.

Homemade strawberry ice cream, in dish with strawberry topping
Bring on summer… Bring on homemade strawberry ice cream! It’s a wonderful summertime treat! (who am I kidding here – ice cream is good ANY old time of the year, right?) Enjoy this delicious, creamy dessert! Hope you have a wonderful day… may God bless you.

Looking For More Homemade Ice Cream Recipes?

I have many homemade ice cream recipes on this blog. You can find them all in the Recipe Index, located at the top of the page. A few of the flavors include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: Krups Ice Cream and Sorbet Maker Handbook (for vanilla base)

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Homemade Strawberry Ice Cream
Prep Time
20 mins
Cook Time
0 mins
Freezing Time
20 mins
Total Time
40 mins
 
Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!
Category: Dessert
Cuisine: American
Keyword: homemade strawberry ice cream
Servings: 12 1/2 cup servings (1½ quarts total)
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 ½ cups sliced fresh strawberries
  • 1 Tablespoon granulated sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • ¾ cup granulated sugar
  • teaspoons vanilla extract
Instructions
  1. Combine strawberries and 1 Tablespoon granulated sugar in medium bowl. Mash with a potato masher to break up the strawberries a bit. Let sit for about 15 minutes.
  2. In a large bowl, whisk together the whipping cream, milk, granulated sugar and vanilla extract until sugar has dissolved.
  3. Add strawberries to ice cream mixture. Stir well to combine. Pour into canister of ice cream maker, and freeze according to manufacturer's instructions.
  4. When done, remove ice cream to a freezable covered container. Place in freezer to firm up, for about 2 hours.
  5. Serve, and enjoy!
Nutrition Facts
Homemade Strawberry Ice Cream
Amount Per Serving (0.5 cup)
Calories 204 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 55mg18%
Sodium 24mg1%
Potassium 86mg2%
Carbohydrates 17g6%
Sugar 15g17%
Protein 1g2%
Vitamin A 620IU12%
Vitamin C 10.8mg13%
Calcium 53mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!

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Strawberry Cobbler

Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!
My husband surprised me with a flat of fresh picked Hood strawberries this past weekend, locally grown in the Pacific Northwest. Absolutely the best strawberry there is! These little gems are perfect for making Strawberry Cobbler, if you ask me!

I was in the middle of several HUGE projects (pressure washing deck and patio, painting deck, refinishing a garden bench/staining it), etc. My brain went into overtime, because I had to figure out what to do with all those strawberries, before they went bad.

Because I was determined, I finished my projects, and into the kitchen I went. The first thing I made was homemade strawberry ice cream (my hubby’s request), then some strawberry jam, and this absolutely delicious STRAWBERRY COBBLER!

I found the recipe on Pinterest (thank you Joan, at “Chocolate Chocolate And More”), and it sounded really good. I’ve made many cobblers before, but never a STRAWBERRY cobbler. Yum. The recipe is VERY easy, and before I knew it, we had 4 ramekins of delicious cobbler, bursting with the flavor of fresh strawberries! Here’s how to make this great dessert!

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How To Make Individual Sized Strawberry Cobbler In Ramekins

Place quartered strawberries and sugar into a saucepan. (Note: I mashed them just a bit with a potato masher – not too much… just enough to get the strawberry juice flowing-this step is optional).

Let the strawberries and sugar hang out together for about 20 minutes. Because I mashed the ripe strawberries way too much, there was a lot of juice. Try NOT to mash them too much, for more intact strawberries.

Cooking mashed strawberries in saucepan for strawberry cobbler filling.
Heat the strawberry mixture for about 5 minutes on medium heat. While they are heating, mix up a slurry of cornstarch and cold water, and then add it to the heated strawberry mixture. This will act as the thickening agent for the fruit in the strawberry cobbler.

Mixing cornstarch and water in metal bowl, to thicken cobbler filling cobblerPouring cornstarch slurry into pan with strawberry cobbler filling.
Filling the Ramekins

Stir the strawberry mixture together and continue to cook, stirring often, until the strawberries come to a boil. Remove the pan from the heat, then evenly divide the strawberry mixture into 4 ramekins. Place the filled ramekins on a foil-lined baking sheet. TIP: The aluminum foil will catch any drips if the cobbler bubbles over the top, and will make your cleanup a LOT easier!

Although this picture below doesn’t quite capture it, there really are a LOT of strawberry chunks in there!

Strawberry filling divided into 4 white ramekins for cobbler
Make The Crumb Topping For Strawberry Cobbler

Place the crumb topping ingredients in a small bowl. Mix up the ingredients with a pastry blender or two forks, and blend until the crumbs are about the size of peas.

Mixing brown sugar, butter, and flour for cobbler toppingCrumble topping in bowl for top of cobbler
Evenly distribute the crumb topping over the tops of the strawberry cobbler in all 4 ramekins.

Crumb topping on top of strawberry cobbler ramekins.
Time To Bake

Once all the ramekins all have crumb topping, put the foil-lined baking sheet with the ramekins into a preheated 350° F. oven, and bake for 25 minutes. When done, carefully remove the strawberry cobbler from the oven. Transfer the ramekins to a wire rack to finish cooling. The cobblers will look something like the photo below, and will smell GOOD!

Four baked cobblers cooling on wire rackServing The Strawberry Cobbler

Let the strawberry cobbler cool down for a few minutes, and then add a small scoop of homemade or store bought vanilla ice cream to each dessert. You can also garnish each cobbler with a sprig of mint, for presentation. This is optional, but adds color and fancies up the dessert a bit!

Strawberry cobbler, served with vanilla ice cream and mint sprig

The only thing left to do at this point is to grab a spoon, and take a big ol’ bite of this delicious strawberry cobbler. It’s soooo good!

Spoonful of fruit cobbler, with ice cream
Sure hope you’ll give this easy recipe for strawberry cobbler in individual servings a try! I think you will be glad you did! Thanks for stopping by. Have a great day, and come back soon.

Looking For More COBBLER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few cobbler 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: http://chocolatechocolateandmore.com/fresh-strawberry-cobbler/

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Strawberry Cobbler
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 

Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!

Category: Dessert
Cuisine: American
Keyword: strawberry cobbler
Servings: 4 servings
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4-5 cups strawberries (fresh), cut into quarters
  • 1/4 cup granulated sugar
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • 1/2 cup brown sugar (light or dark)
  • 1/2 cup quick cooking oats
  • 1/3 cup all purpose flour
  • 1/4 cup butter , softened
  • Vanilla Ice Cream (for topping cobbler- optional, but recommended!)
  • Mint sprigs (for garnish-optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Clean, de-stem and hull strawberries. Slice into quarters. Place strawberries and granulated sugar in a medium sized saucepan. Stir to combine, then let sit for about 20 minutes. After 20 minutes, place pan on stove and heat strawberries on medium heat for 5 minutes.

  3. While strawberries are heating, combine cornstarch and cold water in a small bowl. Whisk well to fully combine (and dissolve the cornstarch...no lumps!) Pour cornstarch mixture into the strawberries. Stir. Continue heating (and stirring) the strawberries until mixture begins to boil. Remove pan from the heat. Divide strawberry mixture into 4 ramekins. Set aside.

  4. To make the crumb topping, place brown sugar, oats, flour and butter in s small bowl. Cut ingredients together with a pastry blender (or two forks), until it becomes small crumbles. Evenly distribute crumb topping over the top of all 4 strawberry-filled ramekins (cover the tops completely). Put ramekins on a baking sheet that is covered with parchment paper, a silicone mat, or aluminum foil. This helps catch any drips that may or may not occur (depending on how full the ramekins are).

  5. Bake cobbler at 350 degrees for approximately 25 minutes. When done, topping should be golden brown, and bubbly around the edges. Remove from oven. Let cobbler cool 5-10 minutes before serving. Add a scoop of vanilla ice cream, garnish with a sprig of mint, dig in... and ENJOY!!!

Recipe Notes

You do not need to lightly mash the strawberries as I did (to extract more juice). Just omit that step and add the quartered strawberries to the saucepan with the granulated sugar. It's all good.

Nutrition Facts
Strawberry Cobbler
Amount Per Serving (1 serving)
Calories 383 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 111mg5%
Potassium 303mg9%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 46g51%
Protein 3g6%
Vitamin A 370IU7%
Vitamin C 84.6mg103%
Calcium 54mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!

 

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Single Serving Deep Dish Chocolate Chip Cookie

Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!
Wow… just typing out the title of this recipe almost took longer than it does to make this delicious, single serving deep dish chocolate chip cookie!

Ever have one of those evenings when you just want ONE chocolate chip cookie? Yeah… me neither. Usually it’s two or three, if I’m being truthful. BUT… here’s an incredibly easy recipe to make just ONE deep dish chocolate chip cookie. You will thank me, in case you ever get the urge for something sweet late at night.

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

Making A Single Serving Deep Dish Chocolate Chip Cookie is EASY!

The batter for the deep dish chocolate chip cookie is easy to mix up (only takes a few minutes), and then you microwave it for a minute. How hard can that be, right? And a single serving deep dish chocolate chip cookie is so quick to make. And it sure tastes good, especially with a tiny scoop of vanilla ice cream!

Hope you enjoy this simple recipe. The first time I saw one of these posted on Facebook by my husband’s cousin, I jumped up, ran into the kitchen… and whipped out two of them; one each for my hubby and myself in just a few minutes. YUM!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few 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

Author's signatureRecipe Source: http://www.lovefromtheoven.com/2012/07/15/single-serving-deep-dish-cookie-a-la-mode/

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Single Serving Deep Dish Chocolate Chip Cookie
Prep Time
4 mins
Cook Time
1 min
Total Time
5 mins
 

Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!

Category: Cookies, Dessert
Cuisine: American
Keyword: deep dish chocolate chip cookie
Servings: 1 serving
Calories Per Serving: 585 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 Tablespoons melted butter
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon vanilla
  • 1/4 cup flour (level, not heaping)
  • pinch of salt
  • 1/8 Tablespoon baking powder
  • 1/4 cup Chocolate Chips
  • Ice Cream (to serve with cookie)
Instructions
  1. Melt butter in a small ramekin (or microwave safe mug), in microwave.
  2. Add granulated sugar, brown sugar, and vanilla to melted butter. Stir to combine. Add flour, pinch of salt, and baking powder. Stir well, to combine. Add chocolate chips; mix in well.

  3. Microwave on high for approx. 60 seconds. Remove. Top warm cookie with small scoop of ice cream. Grab a spoon, and enjoy!

Recipe Notes

Caloric calculation does not include ice cream.

Nutrition Facts
Single Serving Deep Dish Chocolate Chip Cookie
Amount Per Serving (1 g)
Calories 585 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 51mg17%
Sodium 186mg8%
Potassium 151mg4%
Carbohydrates 79g26%
Fiber 2g8%
Sugar 51g57%
Protein 5g10%
Vitamin A 625IU13%
Calcium 117mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!

 

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Butter Pecan Crisps

You’re gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!
You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!
Craving a crispy, chewy cookie that’s not too sweet, but absolutely delightful, and is ready in under half an hour? I’ve got one just for you. It’s these “ridiculously easy, make ’em in a cinch, crispy/chewy cookies” called  “Butter Pecan Crisps”.

I found the recipe in a used cookbook I bought last summer up in Northern Washington. These cookies are GOOD, so I’m really glad I bought the cookbook! Now these cookies may not look like much, but that’s okay… looks can be deceiving, and they are absolutely delicious! And did I mention EASY? This recipe yields 3 dozen cookies in a flash… I think you will love them!

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How To Make Butter Pecan Crisps

Making them is so very easy… first you beat together butter and brown sugar, then add an egg and vanilla.

Butter and brown sugar are mixed together to make dough for butter pecan crisps.

Stir in flour and baking soda to the butter/brown sugar mixture in bowl. Mix these ingredients until combined. Add the chopped, toasted pecans to the batter. Stir the batter until ingredients are fully incorporated.

Toasted pecans are added to dough for butter pecan crisps.

Shape The Cookies

After dough is fully mixed, roll the dough into 1″ sized balls between your hands.

The cookie dough for butter pecan crisps is rolled into small balls before baking.

Put the dough balls onto ungreased baking sheets, making sure they are 2 inches apart (cookies will spread while baking).

Lightly wet the bottom of a drinking glass with water, then dip the bottom of the glass into granulated sugar. Flatten each of the dough balls with the bottom of the glass dipped in sugar. Re-dip the glass in sugar after each cookie.

Butter pecan crisps are flattened with sugar coated bottom of glass cup before baking.

This is what the butter pecan crisps looked like after being flattened with sugar coated glass cup.

Bake The Butter Pecan Crisps

Once the cookie dough was flattened, into a 375 degree oven they went for 8-10 minutes.

Flattened, sugar topped butter pecan crisps are ready to bake in oven.

Cook butter pecan crisps for 8-10 minutes (mine took about 9), or until the edges are golden brown. Don’t under-cook these cookies…they are called “Crisps”, remember?

Butter Pecan Crisps, cooling on wire racks after baking.

Once the butter pecan crisps are done baking, leave them on cookie sheet for a minute. They will firm up slightly. then transfer the cookies to wire racks to cool.

Close up photo of butter pecan crisps on wire rack.

There you have it, “Butter Pecan Crisps”, made in practically no time at all! Sure hope you will these cookies a try! Have a great day!

Looking For Delicious COOKIE Recipes?

Here are a few cookie recipes from this blog. You can find these and all my other recipes in the Recipe Index, which is 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.

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted From: The book “Gooseberry Patch – Christmas, Book 4”, published by Gooseberry Patch, copyright 2002, page 110.

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Butter Pecan Crisps
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Category: Dessert
Cuisine: American
Keyword: butter pecan crisps
Servings: 36 cookies
Calories Per Serving: 84 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/4 cups brown sugar (packed)
  • 1/2 cup butter (1 cube), softened
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped pecans , toasted (toast in dry skillet over med. heat 3-4 minutes. Keep stirred)
  • 1 1/2 Tablespoons granulated sugar (to use to flatten dough with)
Instructions
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl using an electric mixer, beat the softened butter and brown sugar until well blended.Stir the vanilla and egg into the butter mixture until combined.
  3. Add the flour and baking soda. Stir mixture until completely combined.
  4. Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
  5. Shape the dough into 1" sized balls, by rolling them between both of your hands.
  6. Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
  7. Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
  8. Bake cookies at 375 degrees for 8-10 minutes (mine took 9). Make sure the edges are crispy and golden brown before removing from oven. Let cookies cool on baking sheet for 1 minute, then remove them to wire racks, to finish cooling.
Nutrition Facts
Butter Pecan Crisps
Amount Per Serving (1 cookie)
Calories 84 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 34mg1%
Potassium 23mg1%
Carbohydrates 12g4%
Sugar 7g8%
Vitamin A 85IU2%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

 

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Peach Pie

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch, and there is nothing too fancy or difficult to make about it.

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

Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness! Last year I went 3 different times, and was even able to convince my husband to go with me on one of the trips.

We picked 30 pounds of peaches in the HOT, HOT sunshine! See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Picking fresh peaches to make a pie on a HOT summer day!
Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

I freeze a lot of the peaches to have available throughout the following year. It’s a little time-consuming, but worth every minute of my time, in the long run! It’s sure nice to have delicious, “right off the tree” peaches any time of year we want a peach pie! All I have to do is pull a bag of sliced peaches out of our freezer, and let them thaw!

Thirty pounds of fresh picked peaches will be used to make pies and jam!
Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better! I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present 38 years ago, and have been making peach pie using that recipe ever since!

Fresh peach pie filling is added to unbaked pie crust before baking.

Use Homemade OR Store Bought Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts. The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Peach pie, baked and ready to eat!

Here’s another picture, from another time I made this yummy peach pie.  See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Peach pie is sliced and served!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it.  I think it’s the law in some states (ha ha)! You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

A slice of homemade peach pie is delicious, served a la mode!
Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years, and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking until done!

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 pie recipes for you to check out, which include

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp, and peach ice cream! They all taste WONDERFUL!

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 signaturePie Recipe Source: “The New Pillsbury Family Cookbook”, page 149, copyright 1973, by The Pillsbury Company

Pie Crust Recipe Source: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Peach Pie
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert
Cuisine: American
Keyword: peach pie
Servings: 8 servings
Calories Per Serving: 351 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For pie filling:
  • 5 cups sliced peaches
  • 3/4 cup granulated sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons butter (added to top of pie before putting top crust on)
For Pie Crust:
  • 2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
  • 1 Tablespoon milk (optional-to make a shiny crust)
  • 1 teaspoon granulated sugar (optional-to make a shiny crust)
Instructions
  1. Preheat your oven to 425 degrees F.
  2. In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
  3. Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.
  4. Pour the apple mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the apple mixture with it.

  5. Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.

  6. Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
  7. Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!
Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts
Peach Pie
Amount Per Serving (1 slice)
Calories 351 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 7mg2%
Sodium 199mg9%
Potassium 229mg7%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 7.1mg9%
Calcium 16mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

 

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Chocolate Peanut Butter Grahams

Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Okay… have you ever had one of those nights when you craved chocolate so bad… and there was nothing to be found in the house, and it was too late to head to the store?  UGH. Well, I experienced that several months ago, and these delicious & easy Chocolate Peanut Butter Grahams were the result!

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How I Came Up With this Recipe

After opening every kitchen cabinet and drawer hoping I would find some old piece of chocolate just waiting to be found and devoured, I gave up the search. Tragic. But then… miracle of miracles, I remembered I had a small amount of chocolate chips… and peanut butter… and some graham crackers.

I put my thinking cap on (I guess most of the time I don’t have my thinking cap ON… which might explain a lot!), and decided to make these yummy little snacks. No recipe to use… only my brain and chocolate cravings (a dangerous combo, I might add) created these little munchies.

Anyways, they ended up tasting fantastic. I got my chocolate fix, and thankfully I survived. The ingredients are so simple, but these babies are good. Really good. The crunch of the graham crackers, combined with a peanut butter/chocolate combo = YUM!

Here’s How To Make Chocolate Peanut Butter Grahams:

1) Grab some graham crackers. Break them in half, carefully until they are in squares. Go crazy. Use as many as you like. (I only made 8). I won’t tell you how many of them I personally ate… wouldn’t be prudent.

2) Spread creamy or crunchy peanut butter (whatever floats your boat) fairly thick on one half all the way to edges. Put another half graham cracker on top. Are you tired yet? I know this is physically demanding….if you feel like you need to sit down and rest after one or two are “sandwiched” together, go ahead. I feel your pain..

3) In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well.  If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN…bad news if you’re hungry!)

Heating chocolate for dipping peanut butter filled graham crackers.

Dipping The Chocolate Peanut Butter Grahams

Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary).

I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.

Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you’re desperate, you can put them in the refrigerator to speed the firming up process along. Once the chocolate has hardened, remove from foil and serve. I store them, covered, in the refrigerator to keep the chocolate firm.

The chocolate covered graham crackers have a peanut butter filling inside!
That’s it! “Late Night Chocolate Deprivation Catastrophe Averted”! Hope you will give these chocolate peanut butter grahams a try… they are so good! If you like these, be sure and try my chocolate covered BACON! It’s also amazing! Have a great day!

Looking for More BAR COOKIE Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signature

0 from 0 votes
Chocolate Peanut Butter Grahams
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Category: Cookies
Cuisine: American
Keyword: chocolate peanut butter grahams
Servings: 8 grahams
Calories Per Serving: 346 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 graham crackers (rectangle sized)
  • 1/3 cup creamy peanut butter (or more as needed)
  • cups semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
Instructions
  1. Break graham crackers (rectangle size) in half, carefully until they are in squares.

  2. Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top. 

  3. In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well.  If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN)

  4. Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary). I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again. 
  5. Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you're desperate, you can put them in the refrigerator to speed the firming up process along. Once chocolate has hardened, remove from foil and serve. Store extras, covered, in the refrigerator to keep the chocolate firm.

Recipe Notes

As written, this recipe made a total of 8 chocolate covered grahams, but obviously, you can adapt this to make any quantity you desire.

Nutrition Facts
Chocolate Peanut Butter Grahams
Amount Per Serving (1 g)
Calories 346 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 2mg1%
Sodium 145mg6%
Potassium 285mg8%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
Vitamin A 15IU0%
Calcium 37mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!

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Dutch Crumb Apple Pie

You’re gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!
I made a Dutch Crumb Apple Pie this past week for my hubby (because I love him).  It’s one of his very favorite pies, especially with the buttery pecan streusel crumb topping!

He owns a real estate appraisal business, and has been working LONG, crazy hours for the past couple months to keep up with demand. He mentioned to me a few weeks ago on an incredibly busy, stressful day, how good a piece of Dutch Crumb Apple Pie pie sounded. So I made him a pie this week as a “thank you” for how hard he works for our family. THIS pie. It’s delicious!

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

How I Found this Recipe

I’ve been making apple pies for as long as I can remember, from the same old recipe I found in a cookbook when I was a newlywed, almost 40 years ago. Last Fall I made several pies and enjoyed surprising a few friends and neighbors with a pie of their own!

I usually make apple pies the traditional way, with a top crust, but discovered a couple of years ago that we really enjoyed the buttery topping found on a Dutch Crumb Apple Pie. The brown sugar and pecans in the topping really give this pie added flavor! I found the recipe for the crumb topping in the same cookbook, added it to the pie recipe…and we LOVED it!

What Kind Of Apples Are Used For This Dutch Crumb Apple Pie?

Firm baking apples are the apple of choice for this pie. I love to use Gravenstein, but Granny Smith apples are a perfect substitute (firm and tart). Last summer I picked a huge amount of Gravenstein apples at a local U-Pick farm nearby, so that is what I used in these photos.

Gravenstein or Granny Smith apples are used to make this Dutch Crumb Apple Pie.
How To Make This Delicious Dutch Crumb Apple Pie

Preheat your oven to 425 degrees.  Make a single pie crust. Use your own recipe, buy one, or make my recipe (DIY Mom’s Pie Crust!). Prick the dough on bottom and sides with tines of a fork, so the dough doesn’t “puff up” while baking.

Pie crust is ready to make a Dutch crumb apple pie.
Prepare the apple filling per recipe instructions. Set aside.

Dutch crumb apple pie filling is mixed in a large bowl.
Make The Crumb Topping

Prepare crumb topping, using a pastry blender to cut butter into mixture. Mix until all butter is worked in, and is about the size of peas.

Making the streusel to top the Dutch crumb apple pie is easy.
The topping mixture should look something like this when done:

Butter has been cut into the streusel topping for the Dutch crumb apple pie.
Fill the Pie

Add the apple filling to the prepared pie crust. Make sure it is fairly even when distributed over the crust.

Apple pie filling is arranged on top of the pie crust in pan.
Carefully distribute the crumb topping mixture on top of the apples. I cup my hand around the sides as I go, to keep most of the crumbs ON the pie and OFF the kitchen counter.

Dutch crumb topping is added to top of the apple pie.
Spread crumb topping over entire surface of pie and mound it up toward the center of pie.

Dutch crumb apple pie has streusel topping over entire surface of pie.
This is what it should look like from the side. See how high it is in the middle?

A side view to see the topping piled up on the Dutch crumb apple pie before baking.
Time To Bake The Dutch Crumb Apple Pie

Bake the pie at  425 degrees, for  40-45 minutes. I put a piece of aluminum foil on the rack below the rack the pie is baked on, to catch any wayward drips (easy to clean up). A Dutch Crumb Apple Pie should be a wonderful, golden brown color when done.

Dutch Crumb Apple Pie is golden brown on top after it comes out of oven.
Let cool for a bit, then dig in! Here’s what the inside of the pie looks like: (Same pie… but used my phone’s camera for this one…)

A look at the inside of the Dutch crumb apple pie.
And here’s what a slice of the Dutch crumb apple pie looks like with a scoop of my homemade vanilla ice cream, (gotta have the pie a la mode, of course). So incredibly good!

A slice of Dutch crumb apple pie, served with a scoop of vanilla ice cream.
Hope you will give this Dutch crumb apple pie recipe a try! We love it, and think you will, too! Thanks for stopping by, and have a great day. Come back soon!

Looking For More PIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of 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!
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Author's signatureRecipe Source: “The New Pillsbury Family Cookbook”, copyright 1973 by The Pillsbury Company. [Apple Pie recipe: page 149]. [Crumb topping recipe: page 147].

0 from 0 votes
Dutch Crumb Apple Pie
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!

Category: Dessert
Cuisine: American
Keyword: Dutch crumb apple pie
Servings: 8 servings
Calories Per Serving: 460 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pie:
  • 1 9" pie crust , at room temperature
  • 6 cups apples , peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 2 Tablespoons all purpose flour
  • 3/4 teaspoon cinnamon
  • 1 Tablespoon fresh lemon juice
For Crumb Topping:
  • 1 cup all purpose flour
  • 1/2 cup firmly packed brown sugar (I use dark brown sugar)
  • 1/2 teaspoon cinnamon
  • 1/2 cup cold butter
  • 1/4 cup chopped pecans (or walnuts)
Instructions
  1. Preheat oven to 425 degrees. While oven is preheating, put pie crust into 9" pie pan. Form crust. Prick the bottom and sides of dough with tines of a fork, so the dough won't puff up while pie is baking. Set aside.
  2. Prepare the crumb topping: In a small mixing bowl, combine the flour, brown sugar and chunks of the the butter. Cut in the butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in the chopped pecans (or walnuts). Set aside.

  3. Make the pie filling: Place the peeled apple slices in a large mixing bowl. Add the granulated sugar, flour, cinnamon, and lemon juice. Stir gently to combine.
  4. Pour the apple filling into a prepared (*unbaked) pie crust lined pie pan. Cover the entire surface of the pie with the crumb topping, and forming a mound which rises in the middle of the pie. Use all the crumbs (the topping will flatten out a bit while baking).

  5. TIP FOR BAKING: Place a large piece of aluminum foil under the pie in oven, on the rack below the one the pie will be on. This will catch any drips, and help with easy clean-up.

  6. Bake pie at 425 degrees for 40-45 minutes. Pie should be bubbly and golden brown when done. Remove hot pie to a wire rack to cool a bit before serving. Slice a piece, top it with some vanilla ice cream... and ENJOY!

Nutrition Facts
Dutch Crumb Apple Pie
Amount Per Serving (1 slice)
Calories 460 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 193mg8%
Potassium 169mg5%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 42g47%
Protein 3g6%
Vitamin A 405IU8%
Vitamin C 5mg6%
Calcium 31mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!

 

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DIY – Mom’s Pie Crust!

Mom’s pie crust is a family favorite! Here’s a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!
A few days ago I made a Dutch Crumb Apple Pie.  It dawned on me that I should post my “tried and true” pie crust recipe. This recipe came from my Mom over 40 years ago and I’ve been using it ever since! A good pie crust always makes a pie exceptional!

I actually think I can make a homemade, flaky pie crust in less time than it takes to drive to the grocery store, buy a pre-made one, then drive home, AND it’s a great pie crust!

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

Mom’s Pie Crust Is My “Go To”!

This recipe has been used for all my pies, including Toll House Pie, Strawberry Rhubarb Pie, Old-Fashioned Banana Cream Pie, and my Dutch Crumb Apple Pie, as well as many other pies and tarts.  I’m posting pics of the way I make Mom’s pie crust, just in case you are remotely interested in SEEING the process.

Note: For 38 of the last 40 years, I mixed up the dough by using a hand held pastry blender (works great). My sister in law gave me her really old food processor a couple years ago, and now I use that (just an FYI-this crust can be made both ways!). Anyhow… here’s how I whip up a pie crust:

How To Make Mom’s Pie Crust

Measure the flour, salt, and shortening into a food processor. Pulse until shortening is about the size of peas. Drizzle ice cold water into the mixture, and process until fully combined. Note: This can ALL be done by hand with a pastry blender if you do not have a food processor.

Flour, salt, and shortening in a food processor to make pie crust dough.
Once fully combined, the dough will come together into a ball.  Gather all the little pieces up into the dough and shape this mixture into a nice, round ball.

Dough for Mom's pie crust comes together in a ball, once processed.

Time To Roll Out The Dough

Place the dough ball onto a lightly floured work surface. Roll it out to a large circle that is bigger than your pie plate.

Rolling out the dough larger than a pie pan.

Take the pie pan you will be using and invert it onto the dough. Cut around it with a knife, leaving an extra inch around the outside.

Cutting the pie crust out with a knife using an inverted pie pan for measuring.

If you want (this is optional), you can add leftover pieces of dough to spots where  pie crust has cracks around the outside edge   Press firmly to make sure dough bonds together.

Patches can be made to cracked pie dough.

Transfer Mom’s Pie Crust To Pan

Carefully fold the crust circle in half like this: Don’t worry if there are still a couple cracks in the outside edges, because they can all be patched.

Crust dough is folded in half for transferring to pan.

Gently lift up the dough and place it into your pie pan like this:

Dough is transferred to a pie pan, and then unfolded.

Carefully unfold the dough. Prick the dough on the bottom and the sides with the tines of a fork. Do this because it helps prevent the pie crust from puffing up while baking.

A fork is used to pierce the dough to keep it from puffing up while baking.

Fold any excess dough under the edges (towards the back – kind of doubling it up) and press the dough together firmly to form a bonded, thicker edge. This should be higher than the edge of your pie pan.

Dough in pan is ready to make the crust.

Time To “Crimp” The Crust

Now it’s time to “crimp the crust”. Use your non-dominant hand like this (shown below).  Use the thumb of your dominant hand to insert dough between your two fingers to form the crimped crust all the way around the pie. (sorry- I had to use my right hand to take the picture. Use your imagination for my huge right thumb).

Crimping the crust to shape it for the pie.

When you have gone around the entire edge of the pie, it should look like this:

Mom's pie crust is finished and ready for filling and then baking.
Fill With Your Favorite Pie Filling And Bake

Fill Mom’s pie crust with your pie filling of choice, and bake as directed. I’ve also used this crust for my Toll House Pie, Strawberry Pie, and Peach Pie, to name a few! 

**If you are making a pie that requires a top crust, hope you remembered to double this recipe. Lay the top crust over the pie filling, THEN fold the top edge over the bottom edge, and crimp the edges together to seal around the edges of pie, etc.. Remember to cut a couple slits in the top of the pie crust (if using a top crust) to “vent”**.

Strawberry pie is made, using this homemade pie crust recipe.

I know that’s a lot of pictures, but really… once you get the technique down, a homemade pie crust can be made from scratch in about 10 minutes! Hope you’ll give this one a try. I’ve used Mom’s Pie Crust recipe literally hundreds of times over the years, and have never been disappointed.

Thank you for stopping by today, and I hope you come back again soon. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day.

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 GREAT day!

Author's signatureRecipe Source: My Mom

0 from 0 votes
DIY - Mom's Pie Crust!
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

Category: Dessert
Cuisine: American
Keyword: homemade pie crust, Mom's pie crust
Servings: 1 pie crust
Calories Per Serving: 1059 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For ONE pie crust:
  • 1 cup unsifted all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 3-4 Tablespoons ice cold water
For TWO pie crusts:
  • 2 cups unsifted all purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5-7 Tablespoons ice cold water
Instructions
  1. Place flour, salt and shortening in food processor (or large bowl, if mixing by hand). Cut in shortening: Pulse in food processor. Use a pastry blender (if mixing by hand).

  2. Drizzle in ice cold water. Mix/process until well combined and mixture can be formed into a ball. (Start with the least amount of water and add more, if necessary).
  3. Place dough ball onto lightly floured surface. Roll out dough. Cut to fit. Place crust into pie pan. Pierce pie dough with tines of fork on bottom and sides of dough in pan. Form crimped edge.
  4. Fill with pie filling of your choice. Bake, according to your favorite pie recipe's instructions.

Nutrition Facts
DIY - Mom's Pie Crust!
Amount Per Serving (1 crust)
Calories 1059 Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 17g106%
Sodium 1170mg51%
Potassium 134mg4%
Carbohydrates 95g32%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Calcium 19mg2%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

 

Save

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