Desserts Archives

Category: Desserts

08
Jun
2015

Homemade Strawberry Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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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 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.

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).

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.

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!

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.

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 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 Source: Krups Ice Cream and Sorbet Maker Handbook (for vanilla base)

5 from 1 vote

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
1½ teaspoons vanilla extract

US Customary - Metric

Instructions

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.
In a large bowl, whisk together the whipping cream, milk, granulated sugar and vanilla extract until sugar has dissolved.
Add strawberries to ice cream mixture. Stir well to combine. Pour into canister of ice cream maker, and freeze according to manufacturer's instructions.
When done, remove ice cream to a freezable covered container. Place in freezer to firm up, for about 2 hours.
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.

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03
Jun
2015

Strawberry Cobbler

categories: Cobblers and Crisps, Desserts

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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!

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

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.

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.

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!

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.

Evenly distribute the crumb topping over the tops of the strawberry cobbler in all 4 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!

Serving 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!

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!

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?

You Can Also Find Me On Social Media:

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

Recipe Source: http://chocolatechocolateandmore.com/fresh-strawberry-cobbler/

0 from 0 votes

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)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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.
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.
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).
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.

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26
May
2015

Single Serving Deep Dish Chocolate Chip Cookie

categories: Chocolate, Cookies, Desserts

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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.

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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?

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.lovefromtheoven.com/2012/07/15/single-serving-deep-dish-cookie-a-la-mode/

0 from 0 votes

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)

US Customary - Metric

Instructions

Melt butter in a small ramekin (or microwave safe mug), in microwave.
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.
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.

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22
May
2015

Butter Pecan Crisps

categories: Cookies, Desserts

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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!

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

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.

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.

Shape The Cookies

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

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.

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.

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?

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.

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?

You Can Also Find Me On Social Media:

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

4 from 1 vote

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)

US Customary - Metric

Instructions

Preheat your oven to 375 degrees F.
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.
Add the flour and baking soda. Stir mixture until completely combined.
Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
Shape the dough into 1" sized balls, by rolling them between both of your hands.
Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
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.

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15
May
2015

Peach Pie

categories: Desserts, Pies/Tarts

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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!

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!

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!

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!)

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!

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)!

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?

You Can Also Find Me On Social Media:

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

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

0 from 0 votes

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)

US Customary - Metric

Instructions

Preheat your oven to 425 degrees F.
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.
Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.
Pour the peach 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 fruit mixture with it.
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.
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.
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.

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13
May
2015

Chocolate Peanut Butter Grahams

categories: Chocolate, Cookies, Desserts

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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!

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

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!)

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.

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:

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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)
1½ cups semi-sweet chocolate chips
2 Tablespoons vegetable shortening

US Customary - Metric

Instructions

Break graham crackers (rectangle size) in half, carefully until they are in squares.
Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top.
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)
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 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.

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17
Apr
2015

Dutch Crumb Apple Pie

categories: Apples, Desserts, Pies/Tarts

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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.

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.

Prepare the apple filling per recipe instructions. Set aside.

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.

The topping mixture should look something like this when done:

Fill the Pie

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

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.

Spread crumb topping over entire surface of pie and mound it up toward the center of pie.

This is what it should look like from the side. See how high it is in the middle?

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.

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…)

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!

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?

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

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)

US Customary - Metric

Instructions

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.
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.
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.
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).
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.
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.

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16
Apr
2015

DIY – Mom’s Pie Crust!

categories: Desserts, Pies/Tarts

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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.

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.

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.

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.

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.

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.

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

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.

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.

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).

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

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”**.

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?

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!

Recipe 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

US Customary - Metric

Instructions

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).
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).
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.
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.

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31
Mar
2015

Spring Flower Sugar Cookies

categories: Cookies, Desserts

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Celebrate the season with this easy recipe for absolutely delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Springtime in the Pacific Northwest means flowers blooming everywhere… what a wonderful re-awakening, after a cold, barren Winter! What better way to celebrate the beginning of this new season than these delicious, frosted Spring Flower Sugar Cookies!

I’ve never been a great cookie decorator, but am trying to learn more tips and tricks necessary to make pretty cut-out sugar cookies. I’ve made Fall and Christmas decorated cookies since that time, using this same recipe. They’re always great!

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

These Cookies Are Great To Take To A Party

I made these cookies last year for an Easter potluck we were invited to. They were a big hit! As you can see in the photo below, I also made Lemon Curd Filled Won Ton Cups, Chocolate Dream Cups with Raspberry Mousse, and Chocolate Chip Cheesecake-Swirl Brownie Bites!

I found the recipe for the cookies and icing on a website called Glorious Treats. The website has lots of tips (and good info. for people who want to learn “how” to decorate cookies), including the recipe for these cookies and icing.

These spring flower sugar cookies are absolutely delicious, especially when cut into pretty designs and decorated with Royal Icing! The cookies are very easy to prepare… you can use ANY cookie cutter you have available to create your very own masterpieces!

For me the hardest part was learning “how” to outline the cookies, then flooding them with different colors. It takes a steady hand and practice (and believe me… I am a work in progress!) All in all, I was pleased with how these decorated cookies (one of my first attempts) turned out.

How To Make Spring Flower Sugar Cookies

First, stir the flour and baking powder together in a bowl and set aside. EASY.

Beat the butter and sugar together for a few minutes (using an electric mixer), until mixture is thoroughly creamed and fluffy. Add the egg and vanilla, and beat again. Once blended, the flour mixture is added to the batter. The dough is then mixed until all ingredients have been incorporated.

Once the dough is done, it is kneaded, then refrigerated for 2 hours to get really cold!

Rolling And Cutting Spring Flower Sugar Cookies

The dough for the Spring flower sugar cookies is placed onto a lightly floured work surface and rolled out to about a 1/3 inch thickness.

Use a cookie cutter to cut out the shapes you desire. I used the flower cookie cutter shown below, but you can use any flower shaped cookie cutter you wish.

Place the cut out cookie dough onto lined baking sheets, then refrigerate for a few minutes. This quick refrigeration will help the Spring flower sugar cookies hold their shape while cooking. Once chilled, bake the cookies for for 8-10 minutes, but do not let them get browned.

Make The Royal Icing For The Spring Flower Sugar Cookies

While the cookies were baking, I prepared the royal icing. To make this icing, beat meringue powder, powdered sugar and warm water until stiff peaks formed. This is the meringue powder I used for the icing. I bought it at a local craft store (Michael’s). A lot of grocery stores carry this product, as well.

Once the icing was the right consistency, I divided it out into bowls, then added food coloring (I used gel food coloring), until it was the color I wanted.

Decorating Spring Flower Sugar Cookies

I used a thicker consistency icing to pipe (using a pastry bag) the edges on the flowers like shown in the photo below. The icing has to be thick enough not to run, because it will be the “barrier” that holds the thinner icing that will fill the flowers later.

Let the icing dry (about 30 minutes), then thin the icing out a bit more. A teensy drop of red coloring was added to turn the icing slightly darker yellow (toward orange color). This thinner consistency icing was “flooded” in between all the thicker outlines (I used a toothpick to help fill in all the nooks and crannies) like shown in the photo below:

The cookies were set aside to let the icing dry. Once dry, I added the green center portion right in the middle of the flower cookie, then let that dry, also.

Time To Eat Spring Flower Sugar Cookies

Once all the cookies were dry (the icing will get hard after a couple hours-that is a good thing!), the cookies are ready to eat. Trust me- these cookies are GOOD!

Wouldn’t a basket of sweet Spring Flower Sugar Cookies brighten someone’s day?

I hope you will try making these delicious Spring flower sugar cookies. Enjoy using your own cookie cutters and imagination to create wonderful cookies for any celebration! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie 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 Source for Cookies: http://www.glorioustreats.com/2010/03/making-sugar-cookies-recipe-and-tips.html
Recipe Source for Royal Icing: http://www.glorioustreats.com/2010/10/decorating-sugar-cookies-from-start-to-finish-part-2.html

0 from 0 votes

Spring Flower Sugar Cookies

Prep Time

2 hrs 30 mins

Cook Time

8 mins

Total Time

2 hrs 38 mins

Celebrate the season with this easy recipe for delicious Spring Flower Sugar Cookies, decorated with Royal Icing.

Category: Cookies

Cuisine: American

Keyword: spring flower sugar cookies

Servings: 30 - 2 1/2 inch cookies)

Calories Per Serving: 190 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookie dough:

3 cups all purpose flour
1 teaspoon baking powder
1 cup (2 cubes) unsalted butter (at room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Parchment paper

For the Royal Icing:

4 Tablespoons meringue powder
4 cups powdered sugar
6 Tablespoons warm water
Food coloring , as desired

US Customary - Metric

Instructions

To make cookies:

Stir flour and baking powder together in bowl, then set aside.
Using an electric mixer, cream the butter and sugar together for about 3 minutes. Add the egg and vanilla extract; continue to beat for an additional minute.
Slowly add the flour mixture (a bit at a time) to the butter mixture; mix this until all the flour is mixed in, and the dough begins to form ball and pull away from the side of the bowl.
Remove dough ball from mixer bowl and put it on parchment paper. Knead the dough with your hands 3-4 times. Put the dough into a sealed bag or container; refrigerate it for 2 hours (or into freezer for 25 minutes)
A few minutes before you get the chilled dough out of refrigerator, preheat your oven to 350 degrees.
Remove HALF of the dough (let the rest stay in fridge). Put dough on lightly floured work surface. Roll dough out to 1/3 inch thickness.
Cut the dough out with your favorite cookie cutters. Place cookies on prepared baking sheet (I bake these on parchment paper). Try to get same-sized cookie shapes on each sheet to ensure even cooking. Put the baking sheet (with cookies) into refrigerator for 3-5 minutes (this will help them keep their shape).
Bake cookies at 350 degrees for 8-10 minutes. Bake just until they just start to look golden. Remove from oven; let cookies cool for a minute or two on the pan, then carefully remove to a wire rack to finish cooling. Once the cookies are totally cooled, they can be decorated.

For the royal icing:

Measure meringue powder and powdered sugar into mixing bowl. Add 6 Tablespoons warm water. Beat until stiff peaks form. Divide icing out into bowls; add food coloring, as desired. Add additional water (1 teaspoon at a time) until you get the right consistency.
FOR OUTLINING/EDGING: thin with warm water until icing reaches a "corn syrup" thickness (or slightly thicker). Pipe the icing around the border of your design. Let icing dry (half an hour) before flooding the inside of the outlined area.
FOR FLOODING INSIDE THE OUTLINE: Add additional water to thin icing out. Pipe icing inside outline borders. It should slowly thin out inside border. Use a toothpick to help fill in the space.
Let icing completely dry before serving (let dry several hours!). ENJOY!

Recipe Notes

Cookie baking times may vary slightly, depending on the size of the cookie.
This recipe makes approximately 30, 2 1/2 inch cookies or 16 3 1/2 inch cookies.
FYI-The prep time is the time necessary to make the cookies. It does not include decorating time. Sometimes I bake the cookies one day and decorate the next.

Nutrition Facts

Spring Flower Sugar Cookies

Amount Per Serving (1 cookie)

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 21mg7%

Sodium 3mg0%

Potassium 30mg1%

Carbohydrates 32g11%

Sugar 22g24%

Protein 1g2%

Vitamin A 195IU4%

Calcium 10mg1%

Iron 0.6mg3%

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

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12
Mar
2015

Hummingbird Cake

categories: Breakfast, Cakes, Desserts

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This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!

If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!

I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).

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

*PUBLIC SERVICE ANNOUNCEMENT:

No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.

That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right! It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!

Hummingbird Cake Is EASY To Make!

The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.

How To Make Hummingbird Cake

Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.

Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.

The batter will be very thick (that’s why you stir the batter), and will look like this:

Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the cake batter. Thoroughly mix all the ingredients together.

Time To Bake The Cake

Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake the cake in a preheated 300°F oven for 90 minutes. Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.

To Remove Hummingbird Cake From Pan

Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands. Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:

Make The Glaze

The hummingbird cake is perfect for serving just like this! However… if you want it to LOOK prettier, let the cake cool completely. Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze. You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.

There you have it… Hummingbird Cake! Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!

Time to EAT!

The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?

Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake. I hope you love it.

Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!

Looking for More COFFEECAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:

Interested In More Recipes?

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Original Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)

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Hummingbird Cake

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!

Category: Breakfast, Brunch, Dessert or Coffeecake

Cuisine: American

Keyword: hummingbird cake

Servings: 12 servings

Calories Per Serving: 448 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 1/2 cups vegetable oil
2 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple (drained)
1 cup chopped pecans or walnuts
2 bananas , chopped
1/2 cup shredded coconut

For glaze:

1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
water (add a few drops at a time until glaze is "drizzle-able)

US Customary - Metric

Instructions

Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.
In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.
Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.
Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.
Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!

Recipe Notes

The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!

Nutrition Facts

Hummingbird Cake

Amount Per Serving (1 slice)

Calories 448 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 27mg9%

Sodium 210mg9%

Potassium 193mg6%

Carbohydrates 82g27%

Fiber 2g8%

Sugar 55g61%

Protein 6g12%

Vitamin A 60IU1%

Vitamin C 3.6mg4%

Calcium 24mg2%

Iron 2.1mg12%

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

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