Desserts Archives

Category: Desserts

12
Mar
2015

Hummingbird Cake

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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?

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

0 from 0 votes

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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06
Mar
2015

Jumbo Chocolate Chip Banana Muffins

categories: Breads, Breakfast, Chocolate, Muffins

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Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! You’ll enjoy these yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.
Spring is on the way… it’s wonderful seeing changes in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing!

We’ve enjoyed a bit warmer Winter here in northwest Oregon than we’re used to. As a result, nature is “springing to life” a bit earlier than normal. It’s amazing what other parts of our country have been dealing with, weather-wise this Winter. I made these Jumbo Chocolate Chip Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee and, you guessed it – we were “springing to life”.

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

Making Jumbo Chocolate Chip Banana Muffins

I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. Some tweaks of the recipe were made, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips! After baking, the muffins are drizzled with a simple glaze.

To make them LARGE in size, the muffins are baked in a jumbo sized muffin pan (only holds 6 muffins). However, the recipe can be easily adapted to make in a standard (12 servings) muffin tin. The muffins are easy to make, and the finished chocolate chip banana muffins are truly delicious!

Prepare The Batter

It’s quite easy to make the batter. Mix the flour, baking soda, powder and salt together in a large mixing bowl. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two bowls of ingredients are then combined to make the muffin batter, and the chocolate chips are stirred in.

Fill The Muffin Tins

Spoon the batter for the chocolate chip banana muffins into a lightly sprayed muffin tin. Add enough batter until the muffin cups are slightly over 1/2 full.

Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.

Time To Bake The Chocolate Chip Banana Muffins!

Now the muffins are ready to bake! Bake six jumbo sized muffins for about 30-35 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to wire rack to cool.

If you are making twelve standard sized muffins, remember to reduce the cooking time to between 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove muffins to a wire rack to cool.

Make The Glaze For The Chocolate Chip Banana Muffins

Mix up the powdered sugar/vanilla/lemon glaze in a small bowl. Once the chocolate chip banana muffins have cooled, drizzle the glaze over the tops of the muffins. Let the icing firm up before serving. TIP: Place a piece of wax paper UNDER the wire rack before glazing the muffins. This will make your cleanup much easier!

Once the icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these jumbo chocolate chip banana muffins. We sure did!

Hope you enjoy these delicious muffins for breakfast or a quick snack! If you’re looking for more muffin recipes, be sure to check out my Recipe Index, located at the top of the page. Have a GREAT day!

Looking For More MUFFIN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Adapted from: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

0 from 0 votes

Jumbo Chocolate Chip-Banana Muffins

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Make 6 jumbo chocolate chip banana muffins (or 12 standard sized)! Yummy muffins, topped with chocolate chips, graham cracker crumbs & vanilla glaze.

Category: Breakfast

Cuisine: American

Keyword: chocolate chip banana muffins

Servings: 6 large or 12 regular

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffins:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas , mashed
3/4 cup granulated sugar
1 egg , slightly beaten
1/3 cup butter , melted
1 cup chocolate chips (I used semi-sweet)
1/3 cup finely crushed graham crackers

For the glaze:

1 cup powdered sugar
1/4 teaspoon vanilla extract
few drops of fresh lemon juice (plus more, if necessary to thin glaze)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over 1/2 full.
Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!

Recipe Notes

If making these in a regular (12 serving) muffin tin, remember to reduce the cooking time! About 18-20 minutes should be about the right cooking time for smaller muffins.

Caloric calculation made based on a LARGE muffin.

Nutrition Facts

Jumbo Chocolate Chip-Banana Muffins

Amount Per Serving (1 LARGE muffin)

Calories 614 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 58mg19%

Sodium 532mg23%

Potassium 330mg9%

Carbohydrates 107g36%

Fiber 3g13%

Sugar 71g79%

Protein 6g12%

Vitamin A 460IU9%

Vitamin C 5.5mg7%

Calcium 82mg8%

Iron 2.4mg13%

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

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02
Mar
2015

Chocolate Peanut Butter Ice Cream

categories: Chocolate, Desserts, Ice Cream/Frozen Treats

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Grab the ol’ ice cream maker and enjoy a scoop of this delicious, cold and creamy chocolate peanut butter ice cream! You’re gonna love it!
Chocolate peanut butter ice cream is such a great flavor combo! I tried to capture that “yummi-ness” one summer while experimenting with homemade ice cream flavors, and tasting them, too!. Somebody has to do it, right?

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

Making Chocolate Peanut Butter Ice Cream Is Easy!

I took a basic chocolate ice cream recipe from the book that came with our ice cream maker, and incorporated some creamy peanut butter into the mix. The result was really wonderful. Making this ice cream is really a no brainer, if I’m being truthful.

I added some peanut butter to the ice cream mixture, poured it into my ice cream maker. About 5 minutes before it was done freezing, I added more peanut butter (in small bits) to the ice cream. By adding bits of peanut butter to the mostly finished ice cream, it allowed for it to be spread throughout the ice cream. Easy-Peasy!

The end result was a wonderful taste treat on a hot, summer’s day! And surprise, surprise! This chocolate peanut butter ice cream is even good in Winter, Spring, and Fall!

Hope you will consider giving this recipe a try! If you like ice cream, AND you like chocolate and peanut butter. I am confident you will enjoy it!

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe slightly adapted from: Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction and Recipe Booklet, page 4

3 from 1 vote

Chocolate Peanut Butter Ice Cream

Prep Time

1 hr 30 mins

Cook Time

0 mins

Total Time

1 hr 30 mins

Grab the ol' ice cream maker and enjoy a scoop of this delicious, cold and creamy chocolate peanut butter ice cream! You're gonna love it!

Category: Dessert

Cuisine: American

Keyword: chocolate peanut butter ice cream

Servings: 12 (1/2 cup) servings

Calories Per Serving: 315 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup whole milk
1/2 cup granulated sugar
8 ounces semi-sweet chocolate chips
2 Tablespoons peanut butter
2 cups heavy whipping cream (very COLD)
1 teaspoon vanilla extract
1 heaping Tablespoon peanut butter (added in bits right before ice cream is finished)

US Customary - Metric

Instructions

In a small saucepan, heat the milk until it has begun to bubble around the edges of the pan (but not a full rolling boil). You want it hot, but not boiling.
Using a food processor or blender, pulse the granulated sugar and chocolate pieces together, until the chocolate is finely chopped up. Add the 2 Tablespoons of peanut butter, then add the hot milk.
Process until the mixture is well blended, and the mixture is fairly smooth.
Pour the mixture into a large bowl, and let it cool COMPLETELY. Once mixture is cool, stir in the whipping cream and the vanilla extract. Cover ice cream mixture with plastic wrap and put into the refrigerator for at least an hour (the longer time, the better- you want it cold).
When thoroughly chilled, remove mixture from refrigerator. Turn on the ice cream maker, and pour the cold ice cream mixture into the canister. Freezer per manufacturer's instructions (usually about 25 minutes). About 5 minutes BEFORE the ice cream is done, add the final heaping Tablespoon of peanut butter, (in small amounts at a time), to the ice cream.
When ice cream is done, and has thickened, transfer to a covered container and place in freezer for an hour or two to firm up and "ripen".

Recipe Notes

Note that most of the "prep" time is inactive time, while mixture is refrigerating or firming up in freezer. I found it easiest to make up the ice cream and refrigerate it early in the day. I then made the ice cream right before dinner, then it was "ready and firmed up" for dessert a couple hours later!

Nutrition Facts

Chocolate Peanut Butter Ice Cream

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

Calories 315 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 14g88%

Cholesterol 57mg19%

Sodium 44mg2%

Potassium 189mg5%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 16g18%

Protein 3g6%

Vitamin A 625IU13%

Vitamin C 0.2mg0%

Calcium 62mg6%

Iron 1.3mg7%

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

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18
Feb
2015

Oatmeal Raisin Cookies

categories: Cookies, Desserts

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This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen. You’re gonna LOVE ’em!
I love good old-fashioned Oatmeal Raisin Cookies. Do you? In the past couple years I’ve realized that I don’t make as many cookies as I used to when our sons were young and living in our home.

All that said… every now and then, a delicious cookie is a perfect little munchie my husband and I love to snack on! Sometimes we go a little crazy and eat 2 or 3! Ha Ha!

These classic oatmeal raisin cookies are a cinch to make, and I’m confident you’ll enjoy them, too!

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

Yummy Old-Fashioned Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are some of my favorites. I’ve seen a lot of “updated” recipes over the years for this simple cookie. Some versions use egg whites, applesauce, bananas, artificial sugar or agave, etc..

Those new variations may be absolutely delicious, but I find we still like the old-fashioned version for these oatmeal raisin cookies the best!

I started making oatmeal raisin cookies over 30 years ago when I tried a recipe that was printed on a container of oatmeal. The real stars of this show are the old fashioned oats and chewy raisins! They were an instant family favorite!

I’ve been using the same old recipe I wrote down on a 3×5 card ever since then (and that’s a long time!). It is definitely tried and true!

How Many Oatmeal Raisin Cookies Will this Recipe Make?

The recipe is very simple to make, and will yield about 4 dozen of these delicious oatmeal raisin cookies. They’re golden-brown, chewy, and taste wonderful.

I hope you enjoy these oatmeal raisin cookies as much as I do, too! They’re a tasty snack that are sure to please almost everyone.

Looking For More Cookie Recipes?

If you like these oatmeal raisin cookies, perhaps you would be interested in some of my other cookie recipes! Hint… I have a lot. Can you tell we love cookies?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious cookie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Oatmeal Raisin Cookies

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

This traditional recipe for soft, chewy Oatmeal Raisin Cookies is easy to prepare. The cookies are absolutely delicious, and the recipe makes 4 dozen.

Category: Cookies

Cuisine: American

Keyword: oatmeal raisin cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14 Tablespoons butter (1 cube + 6 Tablespoons) , softened
3/4 cup brown sugar , packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
3 cups old fashioned oats , uncooked
1 cup raisins

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl, using electric beaters, mix together softened butter, brown sugar and granulated sugar until smooth and creamy. Add eggs and the vanilla extract to the butter mixture.
In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Once combined, add the flour mixture to the butter mixture. Mix well, to combine. Stir in oats and raisins. Mix all ingredients well, until thoroughly combined. Drop cookie dough by rounded Tablespoonfuls onto an ungreased baking sheet, leaving about an inch between cookies.
Bake cookies for 8-10 minutes, or until light brown. Remove cookies from oven, but leave on cookie sheet for 1 minute to slightly cool, then remove cookies to a wire rack to completely cool. Store cookies in a covered container. Enjoy!

Nutrition Facts

Oatmeal Raisin Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 15mg5%

Sodium 81mg4%

Potassium 55mg2%

Carbohydrates 14g5%

Sugar 5g6%

Protein 1g2%

Vitamin A 110IU2%

Vitamin C 0.2mg0%

Calcium 9mg1%

Iron 0.5mg3%

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

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02
Feb
2015

Blueberry Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Grab the ol’ ice cream maker and get ready to make some creamy and delicious homemade blueberry ice cream, filled with lots of yummy blueberries!
Two years ago I made blueberry ice cream as part of an Ice Cream Experiment, where I made many different varieties of ice cream with my Cuisinart ice cream maker over the course of the summer.

We really enjoyed this ice cream, and I loved using some of the blueberries I picked at a local U-Pick Farm and had stored in our freezer.

I experimented with grinding frozen blueberries and sugar in my food processor until liquified. This was done, as opposed to the more “traditional” method of cooking them until the blueberries “pop” and make a thick sauce.

My wish was to have little bits of “fresh, uncooked” blueberries throughout the ice cream. It worked!

This was a very easy to prepare ice cream. I also added in a block of cream cheese, to enhance to the flavor and creamy thickness of this delicious ice cream, and I’m very glad I did! Here’s how to make it.

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

Blueberries Ready For The Picking!

Here are the blueberries at my local U-Pick Farm, in their natural state… before I got to them! Fresh blueberries, ready for the picking!

Yeehaw! Here are the blueberries after I got to them. Look at all of them! That’s not bad, for 1½ hours of my time at our local U-Pick Farm.

I also ended up using some of the blueberry ice cream in another recipe, which we took to a friend’s home. It was a blueberry ice cream tart, and it was so yummy!

Making Blueberry Ice Cream

To make blueberry ice cream, first blend fresh or frozen (not defrosted) blueberries and sugar together in a blender until they become liquified. Cream cheese and vanilla extract are then added to the blueberry mixture, and mixed until combined.

Add milk to the blender and continue blending until incorporated. Pour the ice cream mixture out of the blender and into a large bowl. Whisk heavy whipping cream into it until it is fully combined.

Freeze the blueberry ice cream in an ice cream maker until firm, according to manufacturer’s instructions, then serve and enjoy!

Time To Enjoy Homemade Blueberry Ice Cream!

I sure hope you will give this yummy blueberry ice cream a try… and really hope you like it! The color and flavor of this ice cream is amazing!

Blueberry ice cream tastes good year round, so I really hope you will try this recipe out! I trust you (and those you love) will really enjoy this dessert, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of homemade ice cream recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

Find Me On Social Media:

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

Recipe source: my brain, prior to “brain-freeze” (Ice cream induced!)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Ice Cream

Prep Time

25 mins

Cook Time

0 mins

Freezing time

2 hrs

Total Time

2 hrs 25 mins

Grab the ol' ice cream maker and get ready to make some creamy and delicious homemade blueberry ice cream, filled with lots of yummy blueberries!

Category: Dessert

Cuisine: American

Keyword: blueberry ice cream

Servings: 8 servings

Calories Per Serving: 258 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup granulated sugar
8 oz. cream cheese
1/2 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup heavy whipping cream
3 drops blue food coloring (this is optional...but it does enhance the color)

US Customary - Metric

Instructions

Place the blueberries and granulated sugar into a food processor or heavy duty blender. (If using frozen blueberries, put them in frozen... no need to defrost). Pulse or blend until liquified.
Cut the cream cheese into chunks and add to the blueberry mixture. Add the vanilla extract. Mix until mixture is fairly smooth.
Add milk to mixture. Mix until well blended. Pour mixture into large bowl.
Lightly whisk in the heavy whipping cream, until well combined.
Pour into ice cream maker canister. Freeze according to the manufacturer's instructions. Once done, remove to sealed container, and place in freezer for an hour or two to "ripen" and firm up.
Scoop it up when ice cream is firm... and enjoy!

Nutrition Facts

Blueberry Ice Cream

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

Calories 258 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 64mg21%

Sodium 109mg5%

Potassium 114mg3%

Carbohydrates 20g7%

Sugar 18g20%

Protein 3g6%

Vitamin A 765IU15%

Vitamin C 3.7mg4%

Calcium 70mg7%

Iron 0.2mg1%

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

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30
Jan
2015

Chocolate Raspberry Sundae Sauce

categories: Canning And Preserving, Chocolate, Sauces and Dressings

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Chocolate Raspberry Sundae Sauce is a great topping for ice cream or cake! Learn how to can this thick chocolate sauce for long term storage!
Last year I found this recipe for Chocolate Raspberry Sundae Sauce in a book I received as a gift from my husband, called “Ball Complete Book of Home Preserving”. It’s where I found this absolutely DELICIOUS recipe for this yummy dessert topping! The book has 400 different recipes for home canning that I am so excited about, since I love to make jams and jellies, and have now also begun pressure canning veggies from our garden. This chocolate raspberry sundae sauce is one of my more recent finds!

One of the recipes that caught my eye was this one. Chocolate Raspberry Sundae Sauce. Are you kidding me? I could hardly wait to try it out. I made a batch last summer, after going raspberry picking at a local U-Pick farm. The recipe did not disappoint!

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

Chocolate And Raspberry Flavors Are A Winning Combination!

The flavors of the raspberries and the chocolate come together well in this thick, sweet sauce. The sauce is fantastic served on top of ice cream, brownies, pound cake, cheesecake, etc. When serving it over ice cream, I warmed it up just a bit, and it was perfect!

I gave away several jars of this chocolate raspberry sundae sauce for birthdays and Christmas last year… guess I will need to make some more very soon! If you are NOT canning it for long term storage, then make sure you keep the jars of sauce stored in refrigerator. It will only last short-term, but could still be given as gifts, or enjoyed with dessert!

I used some of these fresh raspberries that I picked for the sauce. Nothing beats the flavor of sun-kissed fresh raspberries!

Chocolate Raspberry Sundae Sauce Is Canned In A Water Bath Canner

Once the jars are filled per instructions (see printable recipe below), they are canned. This is a photo of the jars in my water bath canner, ready for processing. The process is simple and doesn’t take too much time to process jars of this sauce to make them stable enough for long term storage.

Ready To Enjoy!

And there you have it… cute little jars of chocolate raspberry sundae sauce. It’s a perfect topping for ice cream or cake! I’ve even used it on cheesecake, with great results! You could even eat it straight from the jar (not that I have any experience with THAT- wink wink).

This chocolate raspberry sundae sauce is packed with decadent flavor, and I am sure you will love it!

See how thick the chocolate raspberry sundae sauce turns out? It really is delicious!!!

Hope you will give this recipe for chocolate raspberry sundae sauce a try. You will love it! Thank you for stopping by, and I hope you will come back soon.

Looking For More SAUCE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for a variety of sauces, 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

Have a fantastic day!

Recipe Source: “Ball Complete Book of Home Preserving”, page 188, published by Robert Rose, Inc.

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Chocolate Raspberry Sundae Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Chocolate Raspberry Sundae Sauce is a perfect topping for ice cream or cake! Learn how to can this thick chocolate flavored sauce for long term storage!

Category: Dessert Sauce

Cuisine: American

Keyword: chocolate raspberry sundae sauce

Servings: 6 8 oz. jars

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup unsweetened cocoa powder
1 package powdered pectin (1.75 ounces)
4 1/2 cups crushed red raspberries
4 Tablespoons fresh squeezed lemon juice
6 3/4 cups granulated sugar

US Customary - Metric

Instructions

First, get your water bath canner, lids, and canning jars ready to go (per normal canning procedures for cleaning/heating jars and lids).
Mix together the cocoa and pectin in a medium sized bowl until well combined. Set aside.
Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
Once the fruit mixture is boiling, add the sugar all at one time. Stir to blend. Bring mixture to a full rolling boil; stir constantly so it doesn't burn. Boil it (a full, rolling boil) for 1 minute, then remove pan from heat, skim off any foam that has collected on top of the sauce, and discard.
Ladle the HOT sauce into your hot, prepared jars. Be sure to leave 1/4 inch headspace. Remove any air bubbles that may be trapped in jar. Adjust the headspace (if needed). Add additional sauce if necessary to maintain 1/4' headspace. Wipe the rim of the jar to remove any residual sauce (to ensure a good seal). Center the lid on the jar, then screw the jar band down to finger-tip tight resistance.
Carefully place the jars into your canner. Make sure the jars are completely covered with water (fill about an inch over the top of the jars). Bring the water in the canner to a boil, then cover, and process jars for 10 minutes. After 10 minutes, remove the canner lid. Wait an additional 5 minutes, then remove the jars to a dish towel to cool. Do not move the jars around while they cool. You should hear the jars make a "ping" sound several minutes later, as they seal.
Once jars have sealed and are completely cooled, place them in storage or pantry.

Nutrition Facts

Chocolate Raspberry Sundae Sauce

Amount Per Serving (1 Tablespoon)

Calories 60

% Daily Value*

Sodium 1mg0%

Potassium 15mg0%

Carbohydrates 15g5%

Sugar 14g16%

Vitamin C 1.7mg2%

Calcium 2mg0%

Iron 0.1mg1%

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

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26
Jan
2015

Chocolate Dipped Frozen Banana Bites

categories: Chocolate, Desserts, Ice Cream/Frozen Treats

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Chocolate dipped frozen banana bites are sure to be a big hit with family or friends! A couple bites will help satisfy any sweet tooth!
I love frozen chocolate bananas… and now I love making these chocolate dipped frozen banana bites! Tiny bites of yumminess, that bring back lots of great memories!

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

Chocolate Covered Frozen Bananas Bring Back Lots Of Memories

When our boys were little, we lived near Newport Beach, CA. We loved taking our boys every couple of weeks to Balboa Island (at Newport Beach) to feed the ducks! Our weekend or early evening walks would take us around the entire waterfront island.

We loved walking with our little boys, enjoying the sunshine AND gawking at the stunning multi-million dollar waterfront homes right next to the sidewalks we walked on. The sidewalks were also right next to the water in the bay! It was our CHEAP form of family entertainment, and our boys LOVED this fun family time!

Our walks around the island took quite a while (especially with two curious little boys AND hungry ducks!), as you can imagine. These family walks would always end up on the main street, which had lots of shops, restaurants, AND take out food stands!

We would end our adventure by purchasing “Balboa Bars” (chocolate covered vanilla ice cream bars) or Chocolate Covered Frozen Bananas for each of us! My favorite treat was getting a frozen banana, and watching them dip it into a vat of melted chocolate! YUM!

How I Decided To Make This Bite-Size Frozen Treat

I have made frozen slices of bananas as snacks for several years, but decided recently that they would be even more delicious if the bite-sized slices were dipped in chocolate. I mean… who doesn’t enjoy a good chocolate dipped frozen banana at times, so I made some!

There were some semi-sweet and white chocolate chips left over in the pantry from a recent recipe, along with some butterscotch chips. I melted a little bit of EACH variety, and dipped some frozen banana slices into the chocolate to coat them, and then re-froze the banana slices. These chocolate dipped frozen banana bites are the result!

The results were wonderful! Here’s some photos and a few details showing how to make these frozen treats!

How To Make Chocolate Dipped Frozen Banana Bites

First you will need to slice up several bananas (I used 3). Place the slices in a single layer (not touching) on a large baking tray and freeze for 2 hours.

Dipping the Frozen Banana Bites

Remove the frozen banana slices once solidly frozen. Melt the chocolate chips (whatever kind you like), and then completely coat each of the frozen banana slices.

The photo below shows me dipping the frozen banana bites into semi-sweet chocolate. Let the excess chocolate drip back into the bowl after dipping.

Place the covered frozen banana bites onto a baking sheet lined with wax paper. Refreeze the slices after coating with chocolate.

Decorating Chocolate Dipped Frozen Banana Bites

Once solidly frozen, you can decorate the tops of the chocolate dipped frozen banana bites, if desired. Drizzle some melted white chocolate and/or butterscotch chips over each one. Place back into the freezer for a final time. Freeze for a couple hours before serving!

I also coated some of the banana slices in white chocolate, then drizzled melted semi-sweet and butterscotch chips over the tops. Just remember to freeze coated slices for a couple hours before serving!

Here’s a closeup picture of one that was cut into, so you could see what the inside looks like… nothing but frozen banana! YUM!

PERFECTION! The chocolate dipped frozen banana bites are just the right size for a quick bite. Instead of eating an entire chocolate dipped frozen banana, I can eat just a couple slices and be deliriously happy! Hope you’ll give these a try. You (and most kids) will love ’em!

Looking For More Frozen Dessert Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of frozen desserts, including:

Interested In More Recipes?

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

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Recipe source: My brain.

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Chocolate Dipped Frozen Banana Bites

Prep Time

2 hrs

Cook Time

0 mins

Freezing Time (inactive)

2 hrs

Total Time

4 hrs

Chocolate dipped frozen banana bites are sure to be a big hit with family or friends! A couple bites will help satisfy any sweet tooth!

Category: Dessert

Cuisine: American

Keyword: chocolate dipped frozen banana

Servings: 15 servings (2 per serving)

Calories Per Serving: 102 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 medium bananas
1 cup semi-sweet chocolate chips (or chocolate of your choice)
1 heaping teaspoon vegetable shortening
Additional melted butterscotch chips or white chocolate chips for garnish (optional)

US Customary - Metric

Instructions

Peel and slice bananas into 1 inch slices. Place slices in a single layer (not touching) on a baking tray, and freeze for 2-3 hours.
In a small microwaveable bowl, put the chocolate chips and vegetable shortening. Microwave on high for 30 seconds. STIR. Melt an additional 30 seconds. Remove chocolate mixture and stir until completely smooth.
Dip each frozen slice of banana into melted chocolate. Remove from chocolate (a fork works well), letting excess chocolate drip back into bowl. Place banana bites onto parchment paper or aluminum foil lined baking sheet to harden. Repeat process with other banana slices. If desired, you can freeze banana bites until hard again, then drizzle with additional melted white chocolate or butterscotch.
Place cookie tray back into freezer. Freeze chocolate dipped banana bites for 2 additional hours or until frozen solid. Once frozen solidly, they are ready to eat! Keep extra frozen banana bites in a sealed container in freezer. Enjoy!

Recipe Notes

No matter what kind of baking chip you use, the ratio is still the same: 1 cup chips to 1 heaping teaspoon vegetable shortening.

Nutrition Facts

Chocolate Dipped Frozen Banana Bites

Amount Per Serving (2 pieces)

Calories 102 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Sodium 12mg1%

Potassium 152mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 9g10%

Vitamin A 20IU0%

Vitamin C 2.1mg3%

Calcium 9mg1%

Iron 0.8mg4%

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

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19
Jan
2015

Chocolate Crinkle Cookies

categories: Chocolate, Cookies, Desserts

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Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and “crinkly” when you bake ’em?

I found a recipe for Chocolate Crinkle Cookies in a used cookbook I bought while on vacation last summer in Washington. I had to spend a whopping $2 dollars on it (great deal, right?), and found some great recipes in it, including this one for a simple, fudgy, chewy cookie.

If you like chocolate chip cookies, then you will enjoy this cookie! I love chocolate chip cookies AND finding great cookbooks at bargain basement prices to add to my ever increasing cookbook collection!

These cookies are very easy to make. Melted chocolate chips give the batter it’s dark brown color. The dough also contains whole chocolate chips, so basically it’s a 2 in 1 chocolate cookie. That’s why you will like these! Seriously…how can you go wrong with chocolate, chocolate chip cookies that get all cute and “crinkly” when you bake ’em?

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

How To Make Chocolate Crinkle Cookies

These cookies are so easy to make. The first thing you will need to do is cream the butter and sugar, with an electric mixer.

Next, melt the chocolate chips. I melted mine in the microwave. Cook on high for 30 seconds, stir well. If necessary, place back into microwave and cook and additional 30 seconds. Give them a good stir, and they should be fully melted.

The next thing to do is mix in the melted chocolate with the batter. This is where the dough for these chocolate crinkle cookies starts to get GOOD!!!

The Batter For Chocolate Crinkle Cookies Is Starting To Come Together

The melted chocolate gives the batter a beautiful color. It is nice and brown in color. Now it’s time to add the remaining ingredients to the cookie batter.

Now add the flour, a little at a time, to the batter. Mix the dough on slow, and continue adding flour until gone. Blend all the ingredients together.

Now add the chocolate chips to the dough for chocolate crinkle cookies. The cookie dough batter is stirred, to combine.

Refrigerate the cookie dough for about 15 minutes. After you refrigerate the dough for a few minutes, the dough is much easier to roll into balls.

Shaping The Chocolate Crinkle Cookies

Shae the dough into 1½ inch balls, by rolling teaspoons of dough between your clean hands to shape into balls.. Place the balls of dough onto a large baking sheet, a couple inches apart, because they will spread out while cooking.

Baking The Chocolate Crinkle Cookies

Bake the cookies for about 10-12 minutes at 350 degrees. Here is one of the cookies straight out of the oven. Do you see how cute and crinkly they are? Let the cookies cool a bit before transferring them from the pan to a wire rack to finish cooling..

To finish the chocolate crinkle cookies, sift a little bit of powdered sugar on top of each one!

Ready To Eat Some Chocolate Crinkle Cookies!

Once the cookies have a light dusting of sifted powdered sugar, they are ready to eat! Pour yourself a cold glass of milk, and grab a couple delicious, chocolate crinkle cookies!

Look at the inside of that cookie… YUM!!! I took one for the team and bit into one just so you could see the chocolate chips on the inside. You’re welcome!

I sure hope you will give this recipe for chocolate crinkle cookies a try. The recipe yields about 2 1/2 dozen cookies. They are scrumptious! Thank you for stopping by, and I hope you will come back soon for more recipes.

Looking For More Cookie Recipes?

If you enjoy these chocolate crinkle cookies, you might want to check out a few of my other cookies recipes. These include Butter Pecan Crisps, Flourless 3 Ingredient Peanut Butter, Butterscotch Chip, Oatmeal Raisin, Cinnamon Chip, Dipped Gingersnaps, Cranberry Orange Pinwheel, Chocolate Chip,Holiday Spritz, and many others. All of my cookie recipes can be found in the Recipe Index 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

Recipe Source: The cookbook “Company’s Coming-Christmas Gifts From the Kitchen”, by Jean Paré, pg.31. Published by Company’s Coming Publishing Unlimited, 2006

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Chocolate Crinkle Cookies

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and "crinkly" when you bake 'em?

Category: Cookies

Cuisine: American

Keyword: chocolate crinkle cookies

Servings: 30 cookies (2.5 dzn)

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter , softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
2 Tablespoons powdered sugar (for dusting finished cookies)

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl or base of a stand mixer, cream butter and granulated sugar until smooth. Add eggs, one at a time. Beat well after each egg. Add vanilla and beat until batter is smooth.
In a microwave safe bowl, place 1 cup chocolate chips. Heat on high in microwave for 30 seconds. Stir well. Put back in microwave for another 30 seconds. Remove, and stir until chocolate is smooth. (You can also melt chocolate chips in saucepan over low heat). Add melted chocolate to batter mixture. Continue beating until smooth.
In separate bowl, whisk together flour, baking powder and salt. Add this to batter, in small increments, until flour is fully incorporated. Stir in remaining 1 cup of chocolate chips. Mix dough well. Set dough in refrigerator for 10 minutes (to slightly firm up).
Roll cookie dough into 1 1/2 inch balls. Place dough balls on a greased cookie sheet, about 1 inch apart. Bake at 350 degrees for 10-12 minutes, or until edges are firm. The centers may still be a bit soft, but that's okay. Remove cookies from oven. Let them stay on cookie sheets and cool for about 5 minutes before attempting to remove them. Place cookies on wire racks to cool completely. Using a sieve or sifter, sift powdered sugar over the top of cooled cookies. Serve, and enjoy!

Nutrition Facts

Chocolate Crinkle Cookies

Amount Per Serving (1 cookie)

Calories 145 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 45mg2%

Potassium 98mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 90IU2%

Calcium 19mg2%

Iron 1.1mg6%

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

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16
Jan
2015

Lime Sherbet

categories: Desserts, Ice Cream/Frozen Treats

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Who doesn’t like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.
It’s the middle of winter and I’m posting a recipe for Lime Sherbet. Eating freezing cold ice cream in the Winter! Don’t ya just love it?

Brilliant, huh? Well, the way I figure it is that it is summer time in the Southern Hemisphere, so if you live there… this is for you! Actually… even if you don’t live there, but love ice cream like me, I think you will like this recipe for lime sherbet. I mean, someone’s gotta eat ice cream year round, right?

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

My Lime Sherbet And Ice Cream Memories Go Way Back

I remember as a young girl how excited my sisters and I would be when our Mom would go grocery shopping and buy a carton of ice cream or orange and lime sherbet. She would let us get a taste (1 little spoonful) of the ice cream straight out of the carton when she arrived home from the store.

The ice cream would have softened up a bit on the drive home, and boy was that first taste treat wonderful! Then into the freezer it would go, to firm up. Let me tell ya, the waiting until after dinner for a little scoop of ice cream OR lime sherbet took forever!

The Benefits To Having An INDOOR Ice Cream Maker

I personally can eat ice cream or sherbet any time of day, any season… Hmmm- this explains a lot. The cool part of having an indoor ice cream freezer that conveniently produces ice cream, or in this case, lime sherbet, in about 25 minutes.

It can be snowing or raining outside, and yet we can still quickly make ice cream without a trip to the store. Be very scared… Here’s a picture of the machine we use to wreak havoc on any diet we might be on!

Why pay for a carton of lime sherbet at the grocery store (including all those funny sounding ingredients) when you can make it at home with only 3 main ingredients? I guess I’m just doing my part to save on gasoline expense, or the wear and tear on my tennis shoes. Yep… that’s it… it’s a self-less thing I do when I make homemade ice cream (ha ha).

Hope you’ll give this recipe a try. This lime sherbet has just the right amount of creamy, lime tartness and sweetness to make you love it!

Hope you will consider trying this delicious Lime Sherbet! Have a great day.

Looking For More ICE CREAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy ice cream 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: My Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Recipe Booklet

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0 from 0 votes

Lime Sherbet

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

25 mins

Total Time

30 mins

Who doesn't like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.

Category: Ice Cream

Cuisine: American

Keyword: lime sherbet

Servings: 7 half cup servings

Calories Per Serving: 102 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups WHOLE milk (for best results)
1 cup frozen limeade concentrate , thawed
3 Tablespoons granulated sugar
several drops green food coloring (optional)

US Customary - Metric

Instructions

Mix the milk, limeade concentrate and granulated sugar in a food processor or blender. If desired, add green food coloring, as well. Mix until ingredients are thoroughly combined.
Turn ice cream freezer on. Pour mixture into canister of ice cream freezer. Let the ingredients mix until thickened (about 25-30 minutes).
Remove ice cream from canister, and place in covered container in freezer to "ripen" for an hour or two. Serve and enjoy!

Recipe Notes

This sherbet is at it's best if you place it in covered container and let it ripen in the freezer for an hour or two. It will firm up!

Nutrition Facts

Lime Sherbet

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

Calories 102 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 10mg3%

Sodium 46mg2%

Potassium 138mg4%

Carbohydrates 15g5%

Sugar 15g17%

Protein 3g6%

Vitamin A 170IU3%

Vitamin C 1.1mg1%

Calcium 118mg12%

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

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10
Jan
2015

Lemon Bars

categories: Bar Cookies, Desserts

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You will LOVE these classic Lemon Bars! Sweet and tangy lemon filling on a buttery crust, they are a perfect treat to serve for dessert, or any special occasion!

When life hands you lemons, or in this case, when a sweet friend MAILS you lemons… make LEMON BARS for dessert! I have made them so many times over the years, and they are always a favorite!

These luscious lemon bars are a sweet, tart, and amazingly awesome dessert treat! We absolutely LOVE them, and I’m confident you will too. Here’s how to make them.

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

A Gift Of LEMONS!

A couple of months ago I mailed my life-long friend, Lenita, a box containing several jars of my homemade jams and jellies, as a gift. I had no idea that she would surprise me with a box of 6 of her prized Meyer lemons, picked from her very own tree in Southern California!

She mailed this box to me so it arrived just before Christmas.They were the most gorgeous lemons I have ever seen! Our son thought they were plastic, because they were so absolutely perfect!

This was for sure a Christmas MIRACLE! She also sent me the cool Homemade Jam Christmas ornament seen in the photo below.

I hung THAT on our tree and did not cook it in this recipe- (heh heh). Here’s my gift box… SEE-aren’t those lemons gorgeous?

I Used The Lemons To Make LEMON BARS!

I was giddy with excitement (who DOESN’T like to receive wonderful surprises in the mail?)! My next task was to come up with different ways to use these beauties, so they would not go to waste.

This recipe for lemon bars is one of the ways I used a portion of those lemons. For this particular recipe you will use the entire lemon, except for the seeds (duh!).

The lemon bars are absolutely fantastic! Here’s some pics I took while making this scrumptious dessert:

Making The Bottom Crust For The Lemon Bars

Before making the crust, preheat your oven to 350°F. This crust doesn’t take long to make, so to save time, you will want the oven preheated and ready to go!

Place the ingredients for the bottom crust layer in a food processor, and then process the ingredients until they are combined into a crumbly dough mixture.

Form The Bottom Crust

Line an 8×8 pan with aluminum foil, leaving some to overhang on all 4 sides. You will be able to easily lift the entire pan of finished lemon bars out of the baking dish before serving.

Now it’s time to form the bottom crust layer. Transfer the crumbly dough from the food processor into the foil wrapped 8×8 pan.

Spread the dough firmly with your fingers until the crumbly dough has been compacted solidly together to form a bottom crust. Now it’s time to bake the crust!

Bake The Crust

Bake the crust in a preheated 350°F. oven for 20 minutes. When done, remove the baking dish from the oven and transfer it to a wire rack.

NOTE: After you bake the crust and remove the pan from the oven, reduce the oven heat to 300°F. This lower temperature is what you will need to bake the lemon bars.

Making The Filling for The Lemon Bars

While the bottom layer bakes, make the lemon filling for the lemon bars. Remove the lemon seeds, then place the cut up lemons in the food processor with granulated sugar.

Process the lemon and granulated sugar on high speed. The food processor does a great job of completely pulverizing the granulated sugar AND the entire lemon.

YES… you heard that right, friends! Use the WHOLE lemon (including the peel), because this provides maximum flavor for the lemon bars!

Once done with processing, be sure to check for any stray seeds that might have been stowaways and snuck into the mixture, and remove them.

Finish Making The Lemon Filling

Add lemon juice, eggs, melted butter (cooled) and cornstarch to the lemon filling in the food processor. Pulse all these ingredients until the lemon filling becomes very smooth in texture.

Carefully pour the lemon filling over the hot, baked crust. Now the lemon bars are ready to be baked.

Bake The Lemon Bars

Bake the lemon bars at 300°F. for 25-30 minutes, or until the center is “set” and no longer “jiggly”. Once done, transfer the baking dish to a wire rack to cool.

Let the lemon bars cool completely to room temperature while still in the baking dish.

Refrigerate Lemon Bars Before Serving

Place the baking dish in the refrigerator for 3-4 hours (or more) to allow the lemon bars to become firm before serving. Once refrigerated, remove the dish from the refrigerator.

Carefully lift the entire batch of lemon bars up and out of the baking dish using the aluminum foil overhanging the edges.

Peel back the foil and slice the lemon bars into 16 two inch squares. Okay…there’s only one final itty bitty step before serving these yummy bars.

Serve The Lemon Bars

Lightly sift some powdered sugar over the top of the lemon bars, immediately before they are served. Transfer the bars to a pretty platter, serve, and enjoy these mouth-watering dessert treats.

And just like that, these gorgeous lemon bars are ready to eat! Make sure any leftovers are kept refrigerated in a covered container, if you don’t eat them all in one sitting!

C’mon… you KNOW you want one of these lemon bars, right? Go ahead… reach out and grab yourself one really delicious lemon bar. I don’t mind sharing! ENJOY!

Hope you will try these fabulous treats, and hope you will enjoy them as much as we do! They are amazing, and once you try them, you’ll want them again and again.

Thank you for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of yummy bar cookie recipes. All are delicious, and will pretty much satisfy your sweet tooth craving, including:

Chocolate Chip Swirl Bars
Sprinkle Bars
Blackberry Pie Bars
Strawberry-Rhubarb Dream Bars
Chocolate Pecan Pie Bars

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Recipe Source: http://www.fridaycakenight.com/2014/12/whole-meyer-lemon-bars/

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Lemon Bars

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

You will LOVE these classic Lemon Bars! Sweet and tangy lemon filling on a buttery base, they are a perfect treat to serve for dessert, or any special occasion!

Category: Dessert

Cuisine: American

Keyword: Bar cookies, lemon bars

Servings: 16 servings

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust:

1 cup all purpose flour
1/4 cup granulated sugar
1/2 cup butter , melted
1 teaspoon vanilla extract

For The Filling:

1 Meyer lemon (seeds removed) A regular lemon may be substituted.
1 cup granulated sugar
3 Tablespoons lemon juice (fresh or bottled- I used fresh)
3 large eggs
1 1/2 Tablespoons cornstarch
3 Tablespoons butter , melted (then cooled to room temp.)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Cover an 8x8 baking pan with aluminum foil, leaving extra hanging over the edges on each side (this foil and foil overhang will help you to easily remove the entire pan of lemon bars at one time, after baking)
Place the crust ingredients into a food processor or the base of a stand mixer. Process the ingredients until well combined and crumbly dough is formed. Put the dough into the foil-lined baking pan and press down on crust until dough is compacted into a solid crust.
Bake the crust at 350 degrees for 20 minutes. Remove to a wire rack.
While the crust is baking, make the lemon filling. Place the seeded lemon (yep... the WHOLE thing!) and sugar into a food processor. Process the lemon and sugar on high speed until the lemon is completely "pulverized". Check the mixture for any remaining seeds that might have secretly snuck into the food processor. Remove them, if you find any. They are sneaky!
Add the lemon juice, eggs, cornstarch, and the melted butter to the lemon/sugar mixture. Pulse until mixture is smooth.
Once crust is done baking and is removed from oven, LOWER THE OVEN TEMP. to 300 degrees. Pour the lemon filling over the baked crust; continue baking for 25-30 minutes, or until center is set, and is no longer "jiggly" (mine took 28 minutes).
Remove pan to wire rack. Let cool to room temp, then place entire pan into refrigerator. Let bars refrigerate for 3-4 hours (the longer the better!) before you serve them. After the bars have chilled, lift the entire batch out of the pan at one time, by lifting them out via the aluminum foil that is hanging over the edges.
Cut the bars into sixteen 2" squares, then sift powdered sugar over the tops. Serve and enjoy. Keep remaining bars stored in refrigerator.

Nutrition Facts

Lemon Bars

Amount Per Serving (1 bar)

Calories 174 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 51mg17%

Sodium 81mg4%

Potassium 22mg1%

Carbohydrates 22g7%

Sugar 15g17%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 1.1mg1%

Calcium 8mg1%

Iron 0.5mg3%

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

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Category: Desserts

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