Category: Desserts

Apple Pie Stuffed Won Tons

I love apple pie…I mean, really…who doesn’t? If you love apple pie, then I’m confident you will LOVE these Apple Pie Stuffed WonTons! All the yumminess of apple pie, in a bite-sized crispy treat!Won tons stuffed with apple pie filling, fried until crispy, then served with ice cream and caramel sauce is a fantastic family dessert!

Late last summer I went apple-picking for the very first time. I had apples coming out my ears after doing so, but was ecstatic to fill my freezer with apples, to make dehydrated apple chips (yum), bake pies for friends, and experiment a little with some recipe ideas. These apple pie stuffed won tons were another fun experiment!

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This recipe is one of the ideas I had, using some of the amazing apples I picked, (which were Gravenstein apples, by the way). I’d never even heard of or tried Gravenstein apples before, but… I’m not kidding, they were the best baking apples ever! (similar to a Granny Smith).

I can hardly wait to go again this year and pick a bunch more! Counting the days until the farm opens for apple-picking!

Big box of Gravenstein apples. Some were used to make apple pie stuffed won tons.

See? Here I am with the apples I just picked at a local U-Pick Orchard. I’ve got BIG plans for these Gravenstein apples!

I’ve used them to make a Dutch Crumb Apple Pie, an Apple Shortbread TartApple Butter, Apple Crumb Muffins, Mom’s Apple Cake, and Mini Apple Crisps, to name a few.

Woman smiling with a box of apples.

Are Apple Pie Stuffed Won Tons Difficult To Make?

The recipe is fairly straight forward and simple. Won tons are lightly “stuffed” with a fresh apple pie type-mixture, then fried quickly in hot oil, dusted with powdered sugar and garnished.

Here they are, hot out of the skillet, and lightly dusted with powdered sugar. Now the apple pie stuffed won tons are about to get “prettied up”!

Fried astuffed won tons, draining on paper towel

Garnish The Apple Pie Stuffed Won Tons To Serve

Anyway… this is a really delicious and easy recipe (it sounds harder than it really is). The dessert also look very appealing when you “pretty the apple pie stuffed won tons up”.

You can do this with some caramel sauce and a scoop of vanilla ice cream, and a fresh sprig of mint! YUM… they are soooo good!

Apple pie won tons on plate with ice cream and caramel sauce.

*FYI – Here’s an important tip, just so ya know… they are best if you serve them warm, right after cooking. If you try to save them for another day, they lose a lot of their crispiness.  If you like apple desserts, be sure to check out my recipes for Dutch Crumb Apple Pie, Apple Cobbler, and Apple Shortbread Tart…YUM!

Your family or dinner guests will love this dessert. It is simple in nature, but looks fabulous on the plate! I’m confident you will enjoy this sweet treat.  Hope you will give it a try!

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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Have a GREAT day!

Author's signature

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Apple Pie Stuffed Won Tons
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Won tons stuffed with apple pie filling, fried until crispy, then served with ice cream and caramel sauce is a fantastic family dessert!
Category: Dessert
Cuisine: American
Keyword: apple pie stuffed won tons
Servings: 12 won tons
Calories Per Serving: 46 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For WonTons:
  • 3 green apples (Gravenstein, Granny Smith), peeled and finely chopped
  • 2 Tablespoons water
  • 1/2 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1 teaspoon butter
  • 12 WonTon wrappers (found in most grocery stores)
  • 2 cups Vegetable oil (enough to cover bottom of non-stick skillet with 1 inch of oil - about 2 cups)
For Garnish:
  • 2 Tablespoons powdered sugar (sifted, for garnish)
  • Caramel Sauce (optional, but great served with the wontons)
  • Vanilla ice cream (optional, but great served on the side)
  • Mint sprigs (optional, but makes finished dessert look "pretty")
Instructions
  1. To Make Filling: Put the chopped apples, water, cinnamon, sugar and butter in a medium saucepan. Cook on medium heat, stirring occasionally, until the apples have become soft, and the mixture is thick and bubbly. (this usually takes about 5-6 minutes). Remove from heat and let mixture cool.
  2. To assemble and cook WonTons: Remove a WonTon from wrapper carefully. Place on flat work surface, with corner point facing you (diamond shaped). Place approx. one Tablespoon of apple mixture into the center of the WonTon. Be sure to keep the edges of the WonTon wrapper free of apple filling, so the edges will seal.
  3. Using a pastry brush (or your fingers), lightly brush the edges of the WonTon with water (the water helps the edges to adhere to each other), pull half of the WonTon over the apple pie filling, and lightly crimp edges together (with the tines of a fork) to seal. Important! Make sure the edges are sealed... or the filling will spill out when you cook them!
  4. Heat oil to 375 degrees in a non-stick or electric skillet. When oil has reached temperature, carefully (HOT OIL!) place 3 or 4 WonTons at a time into the skillet. Fry for about a minute, or until the WonTon is golden brown, the carefully flip to the other side and cook until golden brown. When done, remove them to paper towels. Repeat process with remaining WonTons.
  5. Sift powdered sugar lightly over tops of warm WonTons.
  6. To serve finished WonTons: Drizzle caramel sauce onto individual serving plates. Place 3 WonTons on top of the caramel sauce. Garnish with a sprig of mint, and a scoop of vanilla ice cream. Enjoy!
Recipe Notes

Calories do not include the oil that is used to fry won tons.

Nutrition Facts
Apple Pie Stuffed Won Tons
Amount Per Serving (1 won ton)
Calories 46
% Daily Value*
Cholesterol 1mg0%
Sodium 46mg2%
Potassium 6mg0%
Carbohydrates 9g3%
Sugar 5g6%
Vitamin A 10IU0%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Won tons stuffed with apple pie filling, fried until crispy, then served with ice cream and caramel sauce is a fantastic family dessert!

 

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Apricot Mini Hand Pies

Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!
One of the most vivid memories I have of my maternal grandmother is seeing her standing by the stove, cooking fried fruit pies for our family (apple, apricot, peach, etc.) Yum!  I especially enjoy these little Apricot Mini Hand Pies when I want just a little taste of something yummy.

My grandma was from east Texas, so I just assumed little fried pies were a very “Southern” thing that all Southern grandmas cooked. Well, it’s not just a Southern thing, but this recipe for Apricot Mini Hand Pies takes me right back to those happy, carefree childhood days long ago. My Grandma passed away many years ago at age 99, but sweet memories of her live on!

I decided to make some little apricot hand pies one day, for no good reason, except they sounded good, I had all the ingredients, and I was thinking of my Grandma.

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Another Name For Mini Hand Pies

I love little fried pies. They are sometimes called “Empanadas”, which are typically a Spanish or Latin pastry turnover, filled with a variety of ingredients and baked or fried. They are usually filled with savory ingredients like meats and onions, but there are also many varieties of fruit-filled empanadas.

THIS is one of THOSE fruit-filled empanada (or fried pie) recipes, utilizing dried apricots that are available at most grocery stores. If you enjoy little fruit-filled pastries like this, you will also love my recipe for blackberry air fryer handpies, or  apple pie stuffed won tons!

Making Apricot Mini Hand Pies Is Very Easy!

The apricot filling only has 5 ingredients. For the pastry, you can either make your own favorite pie crust recipe (this is what I do), or start with pre-made pie crust dough purchased at your local grocery store. Whatever works best for you.

The pie crust is rolled out thin, then cut into small circles (about 3 inches wide – you can use a biscuit cutter or a drinking glass to cut the dough out).

A very small amount of the prepared filling is placed in the middle of the dough circle, then the edges are sealed, crimped, and the little filled fruit pies are fried in hot oil until golden brown. That’s it!

Ten apricot mini hand pies on green doily on plate, ready o eat!
How Many Apricot Mini Hand Pies Will This Recipe Make?

I can usually get about 10-12 of these mini-fried pies made out of two pie crusts. You can use your favorite pie crust recipe (seems like everyone has their favorite) or you can use the one I use for all my pies (see link below).

Hope you will give these apricot mini hand pies a try. They’re yummy little treats…bite-sized, and perfect for munching! Don’t have a clue where the recipe came from for the apricot filling (maybe my Grandma?). I’ve had it for years and years, written on a 3×5 index card. The pie crust recipe is from my Mom (DIY-Mom’s Pie Crust).

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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0 from 0 votes
Apricot Mini Hand-Pies
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!
Category: Dessert
Cuisine: American
Keyword: apricot mini hand pies
Servings: 10 servings
Calories Per Serving: 256 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces dried apricots
  • 1/8 cup cornstarch
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon butter
  • 2 Pie Crust Dough (for 2 crusts)
  • Vegetable oil for frying (enough to cover the bottom of skillet 1" deep)
Instructions
  1. In a small saucepan, cook dried apricots in 1/4 cup water, until tender and soft.

  2. Add cornstarch, sugar, salt, and butter to pan. Mix well with the apricots. Continue cooking for 3-4 minutes or until mixture has thickened.  Add additional water, if needed, to thin mixture out a bit.

  3. Once mixture thickens, remove it from heat. Pour into a small bowl, cover and chill completely. Once chilled completely, make the pastry dough and roll out on a lightly floured work surface. Using a biscuit cutter or a glass, cut 3 inch circles out of dough.

  4. Spoon about a Tablespoonful of the filling into the center of one half of the dough. Do not overfill or fill to the edges or the filling will run out while you are crimping the edges!

  5. Once pastry circles have been filled, pull over half of the dough to cover the filling. You should now have a half circle of dough. Use a fork to "crimp" around the edges of the half circle to seal the two pieces of dough together. This is very important, or the apricot filling will leak out while cooking!

  6. Preheat oil to 375 degrees. When oil is very hot, carefully place fruit pies in skillet. Cook a couple of minutes on each side. The dough should be golden brown before you turn them or remove them from the pan. Drain fruit pies on paper towels (to absorb extra oil). Making sure the oil in skillet is still very hot, repeat the process until all hand-pies are done cooking. Let hand-pies cool slightly (they will be hot inside!), then serve and enjoy!

Nutrition Facts
Apricot Mini Hand-Pies
Amount Per Serving (1 serving)
Calories 256 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 179mg8%
Potassium 164mg5%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 445IU9%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apricot Mini Hand Pies (also known as fruit empañadas) are little hand-held miniature fruit pies, with a sweet apricot filling inside. Delicious!

 

 

 

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Raspberry Chocolate Meringues

Raspberry Chocolate Meringues are light, airy, crunchy and delicious “cookies”, with the bottom of each meringue dipped in chocolate!Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Happy Fourth of July! Here’s a great recipe I found from my good friend Betty Crocker! (You’ve heard of her, right?) I adapted “her” recipe just a bit to include chocolate.

YUM! Who doesn’t like the flavor combination of chocolate and raspberry? I know this is one of my favorite flavor combos (next to my all-time favorite of orange and chocolate…but that’s another post!). If you enjoy orange and chocolate flavor combos, be sure to check out my other meringue recipe called Orange Meringue Kisses!

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Is It Difficult To Make Raspberry Chocolate Meringues?

No. If you have never made meringues before, don’t sweat it…they are very easy to prepare. The only time these really take to prepare is the 15-20 minute prep time and a 2 hour baking time on low heat. Make these raspberry chocolate meringues, throw ’em in the oven, then kick back and watch a good movie or read a great book while they are slowly cooking! Easy!

What Exactly Is A “Meringue”?

According to the dictionary, a meringue is “an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies. Individual meringues are often filled with fruit or whipped cream.” So there ya have it. That’s what a meringue is.

When you bake them, they become glorious little crunchy puffs of goodness, and it feels like you are biting into air! Except in this case, the “air” tastes like raspberries and chocolate! Are you following all of this? I hope so.

The raspberry chocolate meringues are drizzled with melted chocolate.

Hope you enjoy these yummy Raspberry Chocolate Meringues! They are really good! Have a great day, and be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signatureRecipe Adapted From: http://www.bettycrocker.com/recipes/raspberry-meringues/1bcfabf2-fefe-4441-9704-faf540115dcd

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0 from 0 votes
Raspberry Chocolate Meringues
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
 

Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

Category: Cookies
Cuisine: American
Keyword: raspberry chocolate meringues
Servings: 36 meringues
Calories Per Serving: 54 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For meringues:
  • 3 egg whites (at room temp!)
  • 1/4 teaspoon cream of tartar
  • dash of salt
  • 3/4 cup granulated sugar
  • 1/4 cup seedless raspberry jam
  • 5-6 drops red food color
For chocolate glaze:
  • 6 ounces semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening
Instructions
  1. Preheat oven to 225°F. Line baking sheets with parchment paper.

  2. Place the egg whites, cream of tartar and salt in a medium bowl or the base of a stand mixer. Beat these 3 ingredients until soft peaks form. This will only take a couple minutes. Slowly add the granulated sugar to the egg white mixture. Continue beating until very stiff peaks form. This will take about 10 minutes. Add the raspberry jam and food color; continue to beat for 1 minute on high speed. Fill a pastry bag (use a decorative star tip) with the meringue mixture OR simply spoon 1-inch mounds onto the parchment paper-lined baking sheets.

  3. Bake meringues at 225°F. for 2 hours or until crisp and dry (might take just a bit longer depending on your oven). Remove meringues from heat. Cool cookies completely before removing from the parchment paper.

  4. Melt chocolate chips and shortening in microwave in 30 second intervals. Cook for 30 seconds; stir. If not melted, repeat. Do not burn the chocolate!
  5. Carefully dip the bottoms of each meringue into the chocolate, then place on waxed paper to harden (chocolate side down-it's okay). If desired, drizzle a little chocolate over the tops of each meringue, as well. Let chocolate harden completely, then store in a completely covered container. If left out exposed to air, the meringues will become "tacky" and will lose some of their crunch, so this is very important!

Nutrition Facts
Raspberry Chocolate Meringues
Amount Per Serving (1 meringue)
Calories 54 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 6mg0%
Potassium 36mg1%
Carbohydrates 8g3%
Sugar 7g8%
Vitamin C 0.2mg0%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Raspberry Chocolate Meringues are light, airy, crunchy and delicious "cookies", with the bottom of each meringue dipped in chocolate!

 

 

 

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Coffee Ice Cream

Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Coffee Ice Cream…yum. It sure sounds good right now! I am sitting here in my Pacific Northwest home, writing this simple homemade ice cream recipe on a day where it will be hitting 95 degrees! A bit of a heat wave today for us Oregonians. Whew…it’s hot out there!

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When it’s this hot outside we LOVE making homemade ice cream! My husband and I love the flavor of this simple and delicious, creamy, and COLD coffee ice cream. I’ve made this recipe too many times to count, for our family and friends. Call me crazy, but I’ve even been known to package up pints of homemade ice cream as surprise gifts for friends!

So Many Ways To Enjoy Coffee Ice Cream!

I’ve added in various ingredients at times (as the mood hits). Some favorite things we enjoy adding are chocolate chips, chocolate fudge, etc. I’ve even served this coffee ice cream on top of brownies, or molten lava cakes (see photo below). This yummy ice cream is always a big hit, whichever way I serve it. We all scream for ice cream, right?

Coffee ice cream on top of molten lava cake with syrup and whipped cream

Enjoy this basic coffee ice cream recipe, but make it YOUR OWN! Add whatever goodies you think would make this even better than it already is!

Coffee Ice Cream in a glass serving bowl.
Nothing beats a cup, bowl, or cone with some great homemade coffee ice cream in it (and maybe a bit of hot fudge), on a hot, summer day. I hope you enjoy this recipe, made in your very own ice cream maker.

Coffee ice cream with fudge topping, in a blue mug

The Ice Cream Maker I Use

I love the convenience of my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Machine. NO- I am NOT compensated by the manufacturer for saying that…I just LOVE my ice cream maker!. There is no need for ice or rock salt. This machine just plugs into an electrical outlet, and goes to town making great ice cream ready to eat in about 20 minutes!

I use this electric machine to make ice cream.

I can’t even begin to count how many times I’ve made this coffee ice cream over the years! Sure do hope you will give this delicious ice cream a try… I’m sure you will enjoy it!

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, which is located at the top of the page. I have quite a few of them you’ll really 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!
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jbatthegratefulgirlcooks

Have a GREAT day!

Author's signature

Recipe Source: Cuisinart Instruction and Recipe Booklet, page 9 ( copyright 2002 Cuisinart)

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0 from 0 votes
Coffee Ice Cream
Prep Time
5 mins
Cook Time
0 mins
Freezing Time
25 mins
Total Time
30 mins
 
Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!
Category: Dessert
Cuisine: American
Keyword: coffee ice cream
Servings: 12 1/2 cup servings
Calories Per Serving: 203 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup whole milk , well chilled
  • 3/4 cup granulated sugar
  • 3 Tablespoons instant coffee crystals (or espresso powder)
  • 2 cups heavy whipping cream , well chilled
  • 1 teaspoon vanilla extract
Instructions
  1. Place the milk, granulated sugar and instant coffee crystals (or espresso powder) into a medium sized mixing bowl.
  2. Using a hand mixer (on low speed) or a wire whisk, mix these three ingredients until the sugar and coffee crystals are dissolved. This will take about 1-2 minutes.
  3. STIR in the heavy whipping cream and the vanilla extract.
  4. Once all ingredients have been combined, pour the ice cream mixture into the canister of your ice cream machine, and freeze according to manufacturer's instructions.
Nutrition Facts
Coffee Ice Cream
Amount Per Serving (0.5 cup)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 100mg3%
Carbohydrates 15g5%
Sugar 13g14%
Protein 1g2%
Vitamin A 615IU12%
Vitamin C 0.2mg0%
Calcium 51mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

 

 

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Boysenberry Shortbread Tart

Boysenberry Shortbread Tart features fresh berries, and buttery streusel topping on a shortbread crust! This yummy dessert will be a family favorite!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

I love boysenberries. I love shortbread. Combine them and you will have this amazing Boysenberry Shortbread Tart, with fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite! !

I’ve been making an Apple Shortbread Tart for many years now. One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!

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

My Love for Boysenberries Began Early In Life

I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. You can click on the link for boysenberry to see a brief history of how this berry came to exist. It was their signature dessert!

My Great Aunt Juanita also grew boysenberries in her backyard! As a kid, when we would visit in the summer, she would let us pick a few, and she would always make a big boysenberry cobbler for dessert. Oh man…what memories –  and to this day, boysenberries are still my absolute favorite berry!

Boysenberry, fresh picked straight off the vine!

I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!

Making the Shortbread Crust Is EASY!

The shortbread crust is made by blending butter, flour, sugar, and salt until the mixture is crumbly (about the size of peas). This can be done using a food processor OR by using a hand held pastry blender.

Mixing sugar and butter to make shortbread crust for tart

Once reduced to about the size of peas, two egg yolks are added to the shortbread crust ingredients and mixed in. I typically use a food processor to do the blending, because it only takes a few pulses to get the job done!

Egg yolks are added to shortbread crust mixture in food processor

Once processed, the shortbread crust mixture is packed down onto the bottom and sides of a tart pan (the kind with removable bottom).

Shortbread mixture is packed into tart pan to form crust

Fill the Crust And Bake

To create the filling, I used a boysenberry pie filling recipe I’ve used for years from a Pillsbury cookbook. It’s really simple to make. The filling is poured into the shortbread crust, and topped with streusel before baking.

So there ya have it… my little boysenberry shortbread tart EXPERIMENT.  Make it, bake it, let it cool. Then all that’s left is to cut a slice, take a bite (well, several bites!), and be delighted to discover just how amazing tasting this dessert is! Oh my goodness! It is so delicious!

Baked boysenberry shortbread tart on serving platter

Who Wants A Bite Of Boysenberry Shortbread Tart?

The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which helps to get this tart out of the pan and onto a pretty serving platter.

Slice of boysenberry shortbread tart on plate, served with whipped cream

I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. You might also want to try different variations on this recipe, such as Apple Shortbread Tart or Peach Shortbread Tart.  Both of these fruit versions taste totally amazing, too! Enjoy, and 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

Author's signatureShortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company

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0 from 0 votes
Boysenberry Shortbread Tart
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Category: Dessert
Cuisine: American
Keyword: boysenberry shortbread tart
Servings: 8 slices
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 2 egg yolks
For the filling:
  • 4 cups boysenberries
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Make the shortbread crust: Blend all crust ingredients(except egg yolks) until the butter is reduced to the size peas. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.

  3. Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.

  4. Sprinkle the reserved 1/4 of the crust mixture over the top of the berries. Cover the entire top of the tart.

  5. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream. ENJOY!
Nutrition Facts
Boysenberry Shortbread Tart
Amount Per Serving (1 slice)
Calories 478 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 228mg10%
Potassium 140mg4%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 42g47%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 2.1mg3%
Calcium 33mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

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Chocolate Dream Cups with Raspberry Mousse

Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!

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

These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).

The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.

Dessert table including chocolate dream cups with raspberry mouse.

Making The Edible Shells For Chocolate Dream Cups

The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!

Melted chocolate painted inside a cupcake liner for chocolate dream cups.

The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!

Chocolate dream cups resting on platter while chocolate hardens
Making the Raspberry Mouse Is Easy

It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.

A few ingredients to make mousse filling for chocolate dream cups.
Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

Cream is whipped for raspberry mousse, to fill chocolate dream cups.
It looks so pretty when you add the raspberry puree into the mousse filling!

Raspberry puree is added to whipped mousse filling for chocolate dream cups.
Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.

The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.

Miniature edible chocolate dream cups are filled with raspberry mousse.
Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.

Time To Decorate The Chocolate Dream Cups!

Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila!  You did it!  Serve these chocolate dream cups with raspberry mousse at any event,  and enjoy!

Chocolate dream cups are topped with whipped cream and sprinkles to serve.Close up of chocolate dream cups with raspberry mousse filling.
I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, 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: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Dream Cups with Raspberry Mousse
Prep Time
4 hrs
Cook Time
0 mins
Total Time
4 hrs
 

Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Category: Dessert
Cuisine: American
Keyword: chocolate dream cups
Servings: 18 servings
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the chocolate shells:
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening
For the raspberry mousse:
  • 1 pkg. (10 oz) frozen red raspberries, thawed
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cold water
  • 2 Tablespoons boiling water
  • 1 cup (1/2 pint) cold whipping cream
  • 1/4 cup confectioner's sugar (powdered sugar)
  • 1/2 teaspoon vanilla extract
  • 3-4 drops red food color
  • 18 miniature paper baking cups
  • whipped cream and decorative sprinkles (for garnish, if desired)
Instructions
  1. To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
  2. Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
  3. To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
  4. Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
  5. Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
  6. In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
  7. Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
  8. Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
  9. Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.
Recipe Notes

**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!

Nutrition Facts
Chocolate Dream Cups with Raspberry Mousse
Amount Per Serving (1 piece)
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 6mg0%
Potassium 66mg2%
Carbohydrates 7g2%
Sugar 5g6%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

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Red, White and Blue Fruit Tart

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze. Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

July 4th is just around the corner! Time is flying by…does it feel like that to you? It sure does to me. Time to get planning. Last year I made each of us a Red, White and Blue Fruit Tart for dessert, to celebrate Independence Day!

I’d never made individual fruit tarts like this before, but knew where to start: my standard pie crust recipe (from my Mom). As to everything else…unlimited as to what I could do.  I figured why not experiment and see if I could make a fruit tart like I’ve seen in bakeries before?

I knew I needed to make a strawberry glaze to make it just right, so I went in search of a “good” glaze recipe (similar to a strawberry pie glaze). I found one and forged ahead, determined to make a fruit tart worthy of the ol’ red, white and blue celebration!

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

This Fruit Tart Is A July 4th Treat Worth Making

Here’s the result… I added a baked pastry star to really add some patriotic spirit, and guess what? These fruit tarts were actually quite delicious…and festive! The red strawberries, blue blueberries (not to be redundant or anything), flaky crust, coupled with a dollop of white whipped cream makes these a July 4th treat worth making!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
How To Save Time Making These Tarts

They were fairly easy to prepare, also, which is always a plus in my book! If you want to cut corners and take even less time to put these together, I suggest using pre-made pie crusts or pre-made tart shells, courtesy of your local grocery store.

That would really cut down on the time involved to make the crusts… but if you’re a die-hard like me, you really prefer making your own crust.  Whatever works best for you…that’s my mantra.

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I used miniature tart pans that have removable bottoms, which made it very easy to remove the tarts from the pans once completed. They aren’t very expensive…I think I bought 4 of them for around $8 last year. I sure have gotten lots of good uses out of them, and would recommend them for this dessert. I’m pretty sure a miniature pie pan could also be used to prepare these tarts.

Serving The Red, White And Blue Fruit Tarts

When ready to serve, remove the red, white and blue fruit tarts from the pans and place on plates. They look wonderful, especially when served with a cookie “star” on top along with a dollop of whipped cream. 

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I hope that you have a wonderful and safe Fourth of July, spent with family or friends, enjoying our great nation, some delicious food, and maybe even some fireworks!  Perhaps you will consider making a red, white and blue fruit tart part of your celebration!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!

Have a great Independence Day… and enjoy a red, white and blue fruit tart! Thanks for sopping by, and I hope you will come back soon.

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of fantastic dessert recipes you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Pastry Dough Source: DIY – Mom’s Pie Crust
Strawberry Glaze Source: http://allrecipes.com/recipe/strawberry-glazed-pie/

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0 from 0 votes
Red, White and Blue Fruit Tart
Prep Time
4 hrs 30 mins
Cook Time
10 mins
Total Time
4 hrs 40 mins
 

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

Category: Dessert
Cuisine: American
Keyword: fruit tart
Servings: 4 tarts
Calories Per Serving: 747 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pastry Crust:
  • 2 cups unsifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5-7 Tablespoons cold water
For Fruit Filling:
  • 25-30 fresh strawberries , de-stemmed, hulled, sliced in half
  • 1 cup fresh blueberries
For Strawberry Glaze:
  • 2/3 cup granulated sugar
  • 1 cup water
  • 4 Tablespoons strawberry jello powder
  • 4 Tablespoons cornstarch
For Garnish:
  • Colored decorating sugar (for decorating pastry stars)
  • Whipped cream
Instructions
  1. TO MAKE THE PASTRY CRUST AND THE DECORATIVE STARS: : Mix flour and salt in large bowl (or food processor). Cut in the shortening, using a pastry blender if preparing by hand, or in the food processor, until the crumbs are pea-sized. Sprinkle the dough with the water (begin by only using 5 Tablespoons, then add additional water, as needed), Mix together until a dough ball forms and holds together (don't get it too wet, though).
  2. Place dough ball on a lightly floured surface and roll out (just like you are making a pie crust). Invert a pastry pan over the dough and cut out a circle that is a bit larger than your tart pan. Repeat until you have 4 tart dough circles cut out. Spray each tart pan with a non-stick baking spray. Gently place each dough circle into the tart pans, using your fingers to press lightly into the pan. Try to keep the crust an even thickness. Prick the crust in various places with the tines of a fork to help alleviate some "shrinkage" as the crust cooks.
  3. With the leftover pastry dough, cut out star shapes. Brush stars lightly with water, then sprinkle generously with colored decorating sugar. Bake pastry shells and stars in a 400 degree oven. The tart shells will need to cook for approximately 10 minutes or until golden brown. The stars will take a little less time (so keep an eye on them!-you don't want them to get too brown). When done, remove from oven to a wire rack and let cool completely. Do not remove tart pans until right before you serve them!
  4. TO MAKE THE FILLING: In a medium sized bowl, mix the halved strawberries and blueberries. Set aside.
  5. TO MAKE THE STRAWBERRY GLAZE: Mix the sugar, water, strawberry jello powder, and cornstarch in a medium saucepan. Stir well to combine, then bring to a boil. Boil for 1 minute. Remove from heat. Set aside and let sauce cool slightly.
  6. TO ASSEMBLE FRUIT TARTS: Fill each tart shell with strawberry/blueberry mixture. Add additional fruit (if needed to fill). Carefully spoon the strawberry glaze over the fruit. Divide it between the 4 tarts. Leaving the tarts still in the tart pans, place in refrigerator for a minimum of 3-4 hours.
  7. When ready to serve, carefully remove the tart from the pan, add a pastry star to top of tart, and garnish with a generous dollop of whipped cream.
  8. Serve and enjoy!
Recipe Notes

**PREP TIME includes 4 hours of refrigeration.

Nutrition Facts
Red, White and Blue Fruit Tart
Amount Per Serving (1 tart)
Calories 747 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g50%
Sodium 646mg28%
Potassium 210mg6%
Carbohydrates 105g35%
Fiber 4g17%
Sugar 40g44%
Protein 8g16%
Vitamin A 20IU0%
Vitamin C 47.7mg58%
Calcium 21mg2%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

 

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Mom’s Chocolate Chip Cookies

Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans. Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!

Okay. I have tried many recipes over the years. the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this one. I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips.

They were always delicious…but these are BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe. I’ve had it in my recipe box for years and years. By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!

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

Mom’s Chocolate Chip Cookies Are the BEST!

THIS Mom (yep… ME) always loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven. You know what kind of chocolate chip cookie I’m talking about, right?

The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT. Sounds like kind of a Three Bears thing going on here!  My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.

Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!These Cookies Are LARGE!

This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.

Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!
Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!
So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!)  Hope you enjoy them.

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?

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 signatureOriginal recipe source: unknown

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0 from 0 votes
Mom's Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
 

Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Category: Cookies
Cuisine: American
Keyword: chocolate chip cookies
Servings: 18 large cookies (approx.)
Calories Per Serving: 310 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cubes cold butter
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 12 oz. semi-sweet chocolate chips
  • 1 cup pecans (or walnuts), chopped
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).

  2. Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.

  3. In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.

  4. Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.

  5. Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!

Recipe Notes

**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.

 

Nutrition Facts
Mom's Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 310 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 156mg7%
Potassium 175mg5%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 32mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

 

 

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Mom’s Chocolate Buttercream Frosting

It’s easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

I love to bake cakes and cupcakes…this is hands down my favorite frosting!  This chocolate buttercream frosting is wonderfully creamy and delicious, and is easy to make from scratch!

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

Chocolate Buttercream Frosting Just Like My Mom Made It!

When I was growing up, one of our family’s favorite desserts was when my Mom would go into our kitchen after dinner and whip up a “from scratch” chocolate cake.  She would frost it with her creamy chocolate buttercream frosting, and we would dig in! Well, this is her recipe for the frosting.

I’ve made it many times over the years when I need an easy chocolate buttercream frosting to cover a cake, brownies or cupcakes!

Here is the chocolate buttercream frosting on a cake.

It’s always more tasty and inexpensive when you make it from scratch with a few common ingredients (probably already in your pantry).

Mom's chocolate buttercream frosting on yellow cupcakes.

The recipe makes enough to cover a bunch of cupcakes, a 13×9 sheet cake, or a two layer cake. It is full of chocolate flavor, very creamy and delicious! Hope you enjoy it!

If you enjoy homemade cake frosting, be sure to check out my recipe for German Chocolate Cake, which FEATURES a phenomenal coconut frosting! By the way, You can find ALL 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

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0 from 0 votes
Mom's Chocolate Buttercream Frosting
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 
It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!
Category: Dessert
Cuisine: American
Keyword: chocolate buttercream frosting
Servings: 24 Enough for 24 cupcakes or one layer cake
Calories Per Serving: 84 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter
  • 4 Tablespoons cocoa powder
  • 1 dash salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar (3/4 of a 16 oz. box)
  • 1/4 cup milk plus more if needed
Instructions
  1. Place butter in a small saucepan over low heat and heat until melted. Remove pan from heat.
  2. Add cocoa powder to melted butter and mix until combined. Add salt, vanilla, and milk; mix well.

  3. Slowly add the powdered sugar; beat until thoroughly combined. If the frosting is too thin for your liking, add additional powdered sugar (a little at a time). If frosting is too thick, add a little bit of milk (a little at a time).

  4. Frost cake or cupcakes and enjoy!
Recipe Notes

Recipe Source: My Mom

Nutrition Facts
Mom's Chocolate Buttercream Frosting
Amount Per Serving (1 (frosting for one cupcake)
Calories 84 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 28mg1%
Potassium 16mg0%
Carbohydrates 14g5%
Sugar 14g16%
Vitamin A 90IU2%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

 

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Rocky Road Ice Cream

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Who wants some Rocky Road Ice Cream? This yummy ice cream is a personal favorite of mine. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop of this ice cream, if offered! Today I want to share a wonderful recipe for homemade rocky road ice cream. It tastes wonderful, and is easy to prepare.

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

Time For Homemade Ice Cream

As the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night!

I get inspired to drag out my trusty, beloved Cuisinart ice cream maker and get busy in the kitchen! It’s been fun making ice cream using this machine, because you do not need rock salt OR ice to freeze the ice cream. EASY PEASY!

This is the ice cream machine I used to make rocky road ice cream.

Why I LOVE Rocky Road Ice Cream!

I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”.  The recipe sounded pretty “spot on”, so I decided to give it a try, and now it is one of my favorite homemade ice creams! Rocky road ice cream is a chocolate based ice cream, packed full of marshmallows, chocolate chips and pecans. Because of those yummy ingredients, it’s a real taste treat!

How Much Rocky Road Ice Cream Will This Recipe Make?

The original rocky road ice cream recipe makes just over 4 quarts (using a standard sized ice cream maker). Those are the ingredient quantities I have listed here in the printable recipe below.

When I made this rocky road ice cream, I simply halved the recipe to work in my smaller indoor ice cream maker. If you want to make the full recipe, simply refrigerate the extra until ready to freeze another batch later in the day or the next day!

The rocky road ice cream is now ready to eat!

Hope you enjoy making some great homemade ice cream this summer! It’s very simple to make, and is always a big hit with everyone who tries it! Have a great day, friends. Make it a GOOD one! Please come back soon for more delicious recipes.

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

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Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Rocky Road Ice Cream
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Category: Ice Cream
Cuisine: American
Keyword: rocky road ice cream
Servings: 32 servings (4 quarts total)
Calories Per Serving: 407 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups whole milk
  • 3 cups half and half
  • 9 ounces semi-sweet chocolate , chopped
  • 2.75 cups granulated sugar
  • 3/4 teaspoon salt
  • 6 cups heavy whipping cream
  • 1,5 cups miniature marshmallows
  • 1.5 cups miniature semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 6 teaspoons vanilla extract
Instructions
  1. Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
  2. Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
  3. Remove pan from heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes. When the ice cream mixture has cooled completely, pour it into a large bowl.

  4. Stir in the remaining ingredients. (Note: If using a smaller Cuisinart like mine, add the remaining ingredients in during the last 5 minutes of freezing time!). Cover bowl and refrigerate for at least 30 minutes (you want it cold!)

  5. When ready to make the ice cream, fill the cylinder of your machine 2/3 full. Freeze, according to the manufacturer's instructions for your ice cream maker. If you need to make this in two batches, cover bowl and refrigerate until you are ready to freeze.

  6. Once the ice cream has frozen, transfer it to a freezer container. Ice cream will need to "ripen" and firm up in your freezer for 2-4 hours before serving.
Nutrition Facts
Rocky Road Ice Cream
Amount Per Serving (1 (1/2 cup per serving))
Calories 407 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 72mg24%
Sodium 94mg4%
Potassium 216mg6%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 785IU16%
Vitamin C 0.5mg1%
Calcium 93mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

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