Category: Desserts

Glazed Chocolate Doughnuts

These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

Who wants Glazed Chocolate Doughnuts? Me, Me, Me…Every now and then I can’t help myself…I want a doughnut! Now I know all about how “unhealthy” they are, but truth is, sometimes I just want a doughnut! The End. That’s why I enjoy making doughnuts from home. No need to run out in my pajamas to buy some. Nope… I can make them at home, fairly quickly!

I found a very simple and delicious chocolate doughnut recipe on Pinterest (where else?), thanks to Karly at Buns In My Oven, and made some of these doughnuts to stare at…I mean wolf down. These doughnuts were very dense with chocolate flavor and delicious.

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

Making Doughnuts

In the past I have made doughnuts the “traditional way”, fried in oil. I made some delicious Glazed Pumpkin Buttermilk Doughnuts and Amish Apple Fritters (my second most-pinned recipe) using that method and they tasted amazing!

Collage of glazed pumpkin buttermilk doughnuts (L) and Amish apple fritters (R).

Baking Glazed Chocolate Doughnuts Instead Of Frying Them

Last year I bought an inexpensive doughnut pan on Amazon for about $7.50 (with a gift card I received for my birthday…SCORE!).

Pan used for baking glazed chocolate doughnuts.

The doughnut pan was not too expensive, but it gave me the option of BAKING doughnuts instead of FRYING them. Baking doughnuts is a very simple way to make this breakfast treat.

Doughnut batter is mixed, then poured into individual “wells” in a  doughnut pan. The doughnuts are then baked, and covered with icing once done! Baking glazed chocolate doughnuts instead of frying them is my way to enjoy a decadent treat occasionally! Cooking them in the oven helps to slightly reduce the number of calories in each doughnut!

Glazed chocolate doughnuts cooling on wire rack after being iced.
Another Benefit To Making Homemade Glazed Chocolate Doughnuts

Another added benefit to making the doughnuts at home is I saved money by making the glazed chocolate doughnuts myself! I was also quite proud I didn’t have to put on an evening gown and pumps to go to the doughnut shop or grocery store to buy them when the mood struck.

This recipe makes 10 glazed chocolate doughnuts, so I made them in 2 batches (since my doughnut pan only has 6 spots). I hope you will give these breakfast treats a try.  You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy making BAKED doughnuts, you might also want to check out my recipe for Glazed Lemon Poppy Seed Doughnuts.

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!
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Author's signatureRecipe Source: http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Chocolate Doughnuts
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!
Category: Breakfast
Cuisine: American
Keyword: glazed chocolate doughnuts
Servings: 10
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the doughnuts:
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips (Optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 Tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the glaze:
  • 1 1/2 cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375 degrees.
  2. Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
  3. In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.

  4. Spoon the batter (or pipe it) into a greased doughnut pan. Fill each "well" about 3/4 of the way full with batter. Bake doughnuts at 375 degrees for 8 minutes, or until the top of the doughnut springs back when touched.

  5. Remove doughnut pan from oven when done, and let the doughnuts cool IN THE PAN for 2-3 minutes before you remove them to wax paper. Repeat with another batch to finish batter. Let doughnuts cool before icing.

  6. Make The Glaze: Mix the powdered sugar, milk and vanilla in a small pan over low heat. Mix well to combine. Remove the pan from the heat. Pour glaze into a large bowl. Carefully hold a cooled doughnut and "dunk" it in the glaze to coat it; set glazed doughnut on a wire rack to let the glaze harden. Enjoy!

Nutrition Facts
Glazed Chocolate Doughnuts
Amount Per Serving (1 doughnut)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 76mg3%
Potassium 87mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 80IU2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

 

 

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Chocolate And Strawberry Napoleons

Chocolate Strawberry Napoleons are delicious layered desserts, with strawberries, creamy chocolate filling, puff pastry, and a chocolate drizzle. Chocolate Strawberry Napoleons are delicious layered desserts, with strawberries, creamy chocolate filling, puff pastry, and a chocolate drizzle.

A couple of years ago, my husband and I were having our sons and their girlfriends over for dinner. I was a bit stumped by what to serve for dessert, because I didn’t want to prepare the same old desserts I usually make. I ended up making Chocolate and Strawberry Napoleons!

This dessert was created, because I knew I wanted to try something different. My DEEP CONTEMPLATION of WHAT that could be lasted about 4 minutes. I decided to make something using puff pastry, and we ended up with… Chocolate and Strawberry Napoleons!

Several changes were made to a recipe I found on the box, tried to make it look “fancy pants”…and voila! A beautiful, classy looking dessert was made, that we all enjoyed! The recipe actually looks harder to make than it really is, and with only 7 or 8 ingredients, it’s not too expensive, either!   Here’s how to make this delicious dessert!

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

Prepare Strawberries

In a small bowl, mix the sliced strawberries with granulated sugar and water. Stir until the sugar dissolves and ingredients are fully combined.

Set the strawberries aside, and let them sit for about 30 minutes, then drain off the juice. This process is called “macerating” the berries, and helps to sweeten them.

Fresh strawberries are mascerated in sugar and water for chocolate strawberry napoleons.

Make The Chocolate Filling

In a large mixing bowl, beat the heavy cream, confectioner’s sugar, cocoa powder and vanilla on high speed until soft peaks form. This “chocolate mousse” type mixture will become the filling for the chocolate strawberry napoleons! Cover and place in refrigerator, until ready to use.

Prepare The  Puff Pastry For Chocolate Strawberry Napoleons

Take the thawed pastry sheet and gently unfold it onto a lightly floured work surface. Cut the pastry (along the fold marks) into 3 strips. Now cut each of the strips into 4 rectangles.

NOTE: You will notice (in the photo below) that I FORGOT to cut the three strips of puff pastry into 4 rectangles each until AFTER I baked them.  TRUST ME – they are much easier to cut BEFORE you bake them and they get all nice and crispy!

Bake The Puff Pastry

Put the 12 pastry rectangles onto 2 baking sheets. Bake at 400 degrees for 10 minutes, or until the pastries turn golden brown. Remove pastries from oven and place on wire racks. Let these cool for about 10 minutes.

Once cooled, take a sharp knife and carefully split each pastry into 2 layers (horizontally, of course!). You should now have 24 pastry rectangles (you will use 3 for each serving). **See NOTE above, regarding photo below.

Baked puff pastry, ready to slice and fill for chocolate strawberry napoleons dessert.

Serving Chocolate Strawberry Napoleons

Place a bottom pastry layer onto each individual serving plate (8 total). Divide HALF of the chocolate filling between all 8 portions. Spoon chocolate filling, to cover (and kind of spill over sides).

Divide and spoon HALF of the strawberries over the chocolate filling on each portion. Top each dessert with another pastry layer. Repeat process with an additional layer of chocolate and strawberries for each dessert. Top each dessert off with another pastry rectangle (use an original “top” piece).

Dust the pastry and plate with sifted powdered sugar. Decoratively drizzle each portion with chocolate syrup (or melted and slightly cooled semi-sweet chocolate chips) and serve!

To serve, chocolate strawberry napoleons are dusted with powdered sugar and drizzled with chocolate.

Fresh strawberries, plus creamy chocolate filling, in between layers of flaky puff pastry, and drizzled with chocolate is so good. Yummm…what’s NOT to like?

Chocolate strawberry napoleons on plates, ready to serve to guests!

We REALLY enjoyed these chocolate strawberry napoleons for dessert! They are at their very best when served on the same day you made them!

Close up photo of a chocolate strawberry napoleon on a serving plate.

Sure hope you will give it a try. This easy to make dessert will be a treat for your guest’s eyes AND taste buds! Have a GREAT day!

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. A few of our favorite dessert 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.

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

Chocolate and Strawberry Napoleons

Recipe Adapted From: The back of the box of Pepperidge Farm Puff Pastry Sheets (☺)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate And Strawberry Napoleons
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
A delicious chocolate, strawberry, and cream-filled pastry sure to impress your guests!
Category: Desserts
Cuisine: American
Keyword: chocolate strawberry napoleons
Servings: 8
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 sheet Puff Pastry (1/2 of a 17.3 oz. box) , thawed
  • 1 cup heavy whipping cream (very cold)
  • 3 Tablespoons confectioner's (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 cups fresh , sliced strawberries (do not use frozen for this recipe)
  • 1 Tablespoon granulated sugar
  • 1 teaspoon water
  • *Optional: Confectioner's Sugar and Chocolate Syrup (or melted and slightly cooled chocolate chips) for garnish (you know...to make it purdy!!!)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prepare strawberries: In a small bowl, mix the sliced strawberries with the granulated sugar and the water. Stir until combined. Set aside and let them sit quietly for approx. 30 minutes, then drain off the juice. This process is called "mascerating" the berries. Set asdide , until ready to use.

  3. Prepare Chocolate Filling: In a large mixing bowl, beat the heavy cream, confectioner's sugar, cocoa powder and vanilla on high speed until soft peaks form. Cover and refrigerate, until ready to use.

  4. Take the thawed pastry sheet and gently unfold it onto a lightly floured work surface. Cut the pastry (along the fold marks) into 3 strips. Now cut each of the strips into 4 rectangles. Put the 12 pastry rectangles onto 2 baking sheets. Bake at 400 degrees for 10 minutes, or until the pastries turn golden brown. Remove pastries from oven and place on wire racks. Let these cool for about 10 minutes.

  5. Once cooled, take a sharp knife and carefully split each pastry into 2 layers (horizontally, of course!). You should now have 24 pastry rectangles (you will use 3 for each serving).

To Make The Napoleons:
  1. Place a bottom pastry layer onto each individual serving plate (8 total). Divide HALF of the chocolate filling between all 8 portions. Spoon chocolate filling, to cover (and kind of spill over sides).

  2. Divide and spoon HALF of the strawberries over the chocolate filling on each portion. Top each dessert with another pastry layer. Repeat process with an additional layer of chocolate and strawberries for each dessert. Top each dessert off with another pastry rectangle (use an original "top" piece).

To Garnish and Serve:
  1. Dust pastry and plate with sifted powdered sugar. Decoratively drizzle with chocolate syrup (or melted and slightly cooled semi-sweet chocolate chips-that's what I did) and serve! ENJOY!
Recipe Notes

Caloric calculation does not include optional chocolate and powdered sugar used to garnish finished dish.

Nutrition Facts
Chocolate And Strawberry Napoleons
Amount Per Serving (1 g)
Calories 296 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 40mg13%
Sodium 88mg4%
Potassium 137mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 435IU9%
Vitamin C 21.4mg26%
Calcium 32mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Strawberry Napoleons are delicious layered desserts, with strawberries, creamy chocolate filling, puff pastry, and a chocolate drizzle.

 

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Chocolate Chip Cheesecake-Swirl Brownie Bites

Looking for a great dessert treat?  Here’s one of the “small bite” desserts I made for Easter brunch. I’d seen the recipe for these Chocolate Chip Cheesecake-Swirl Brownie Bites on my Pinterest feed for a week or two, so decided to make some for everyone to enjoy!Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!

I enjoyed making several different “small bite” desserts for our brunch. Here’s a photo of all of them, including Chocolate Dream Cups with Raspberry Mousse, Lemon Curd Filled Won Ton Cups, and Spring Flower Sugar Cookies!

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!

They are incredible!!! Each little mini-bite is packed FULL of chocolate flavor, and the cheesecake mixture beautifully swirled through the dough makes them even more delicious! Since these are made in miniature muffin tins, the recipe will make approximately 32 bites of “Chocolatey Goodness”!

This was a great, “easy to make” recipe to bring for a large group…So yummy! Hope you enjoy them, friends!

First things first: Mix up the ingredients for the brownie batter:

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!
Next, mix up the ingredients for the cheesecake batter:

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!
The brownie batter is put into the mini muffin pans like this:

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!
Then the cheesecake batter is added to the muffin cups:

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!
Now the brownie batter and the cheesecake batter are gently swirled together, then they are baked until done:

Chocolate Chip Cheesecake-Swirl Brownies / The Grateful Girl Cooks!
Here’s a close up look at this cute little Chocolate Chip Cheesecake-Swirl Brownie Bite (yum):

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!

Sure hope you enjoy these chocolate chip brownie bites! They are delicious! 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

Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!Recipe Source: http://www.domesticate-me.com/chocolate-chip-cheesecake-swirl-brownie-bites/

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Chocolate Chip Cheesecake-Swirl Brownie Bites
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
The little bites of brownie/cheesecake goodness are perfect for a party! ..yum!
Category: Desserts
Cuisine: American
Keyword: chocolate chip brownie bites
Servings: 32
Calories Per Serving: 118 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the brownie batter:
  • 1/2 cup butter (+ 2 Tablespoons)
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (+ 2 Tablespoons)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs , cold
  • 1/2 cup all-purpose flour
  • 3/4 cup semi-sweet chocolate chips
For the cheesecake swirl:
  • 8 oz. cream cheese , softened
  • 1/4 cup granulated sugar (+ 2 Tablespoons)
  • 1/4 teaspoon vanilla extract
  • 1 large egg yolk
Instructions
  1. Preheat the oven to 350 degrees. Spray one or two miniature muffin tins with a non-stick cooking spray; set aside.
  2. Using a small saucepan, melt the butter over medium heat. Set aside.
  3. Combine granulated sugar, cocoa powder and salt in a large bowl. Add melted butter and vanilla. Mix into dry ingredients until well combined. Stir in eggs, one at a time. Once batter looks shiny and thick, add flour and mix it in well. Keep stirring until ingredients have been incorporated. Fold the chocolate chips into the batter. Spoon about a tablespoon of the brownie batter into each of the wells of prepared muffin tin(s).

  4. In a separate bowl, beat the cheesecake swirl ingredients (softened cream cheese, granulated sugar, vanilla extract and egg yolk) together until fully combined. Add a dollop of the cheesecake swirl batter (about 1/2 Tablespoon) to the top of each brownie cup. Take a knife and gently swirl the cheesecake batter down into the brownie batter.

  5. Bake at 350 degrees for 15-20 minutes (until toothpick comes out clean). Check them at 15 minutes. Keep an eye on them so you don't overcook them! When done, remove them to a wire rack to cool. Let brownie bites COOL before trying to remove them from the pan. Repeat process with remaining batter (if making them one muffin tin at a time)...then ENJOY!!!!!

Recipe Notes

***These brownie bites also freeze very well, if by some miracle there are any left... just sayin'!

Nutrition Facts
Chocolate Chip Cheesecake-Swirl Brownie Bites
Amount Per Serving (1 brownie bite)
Calories 118 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 81mg4%
Potassium 78mg2%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 155IU3%
Calcium 19mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Chip Cheesecake-Swirl Brownie Bites / The Grateful Girl Cooks!

 

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Lemon Curd Filled Won Ton Cups

These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!
Another Easter celebration as a family has come and gone.  These Lemon Curd Won Ton Cups were a big hit for dessert at our family’s Easter brunch.

I love “little bite” desserts (my favorite!), where you can try several different goodies, rather than having a huge slice of only ONE thing. Eat more dessert? That’s a “win-win” in my dessert handbook.

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

Lemon Curd Won Ton Cups Were Perfect For Easter Brunch!

My husband and I were invited to Easter Brunch with our sons, their girlfriends and friends, after we got home from church services. My assigned food to bring was dessert. Actually, I might have volunteered for this!

I ended up bringing several “mini” small bite desserts, including these Lemon Curd Filled Won Ton Cups for us to share.

Desserts on table, including lemon curd filled won ton cups

In the photo (above), you can also see my Spring Flower Sugar Cookies, Chocolate Dream Cups with Raspberry Mousse, and my Chocolate Chip Cheesecake-Swirl Brownie Bites. These were the other “small bite” desserts I made for the Brunch.

I found this recipe for lemon curd won ton cups on Pinterest and thought it sounded interesting. The sugar dusted, baked won ton cups filled with chilled lemon curd sounded like a sweet/tart little bite of goodness to me! I had never made lemon curd before, so I was excited and curious to learn how.

Lemon Curd Won Ton Cups Can Be Made Ahead If Necessary

Guess what? It was EASY…and delicious! I made the lemon curd and the won ton cups the day before Easter, so all I had to do at the last minute was fill the won ton cups with chilled lemon curd. Once that was done, I garnished each one with a fresh raspberry, a dollop of whipping cream. and a mint leaf.

Make The Lemon Curd

Here’s a few photos of what the process looked like. If you would like detailed instructions, check out my post for how to make lemon curd. Making the lemon curd involves cooking sugar, eggs, lemon juice, etc. in a pan on the stove. It is much easier to make than you might think!

Eggs and sugar in pan to make lemon curd

Stir the butter into the lemon curd mixture and cook it until the lemon curd thickens.

Butter added to lemon curd mixture in pan with whisk

The lemon curd is now thickened and done.  Set it aside, so the lemon curd can cool.  Hooray! You just made sweet and tangy lemon curd!!! The hardest part is trying to not lick the spoon… it is so yummy!

Thickened spoonful of lemon curd

Prepare The Won Tons

Hold the won ton with one hand, and brush melted butter on it with the other!

Brush melted butter onto a won ton wrapper for lemon curd won ton cups.

See how the won ton has been brushed with butter on both sides? Now you need to sprinkle it with some of the granulated sugar.

Holding buttered won ton wrapper over bowl of sugar

How To Shape The Won Ton Cups

This photo below, shows how to shape the won ton cups, using a muffin tin. Use every other muffin holder to prevent the won tons from sticking to each other while baking.

Shaping won tons into cups, in muffin tin

Bake Won Ton Cups

The won ton cups are baked at 350 degrees for about 7 minutes. Transfer them to a wire rack after baking, so they can cool. NOTE: If there is an accumulation of butter in the bottom of the cups, simply turn them over on a paper towel to “drain”.

Won ton cups cool on wire rack after baking.

Garnish Each Lemon Curd Won Ton Cup

Once they have cooled to room temperature, fill the won ton cups with thickened lemon curd that has been chilled . Garnish each lemon curd won ton with a spray of whipped cream, a whole fresh raspberry, and a mint leaf, if desired!

A lemon curd won ton cup tastes the best eaten on the day they are prepared! That way, the won ton cups will be nice and crunchy!

Lemon curd won ton cups, topped with raspberry, whipped cream and mint.

I would definitely make these again. Each lemon curd won ton cup is very festive looking and scrumptious! They are at their very best when served the very same day you fill the cups!  They are delicious, and I hope you will consider making them for those you love!

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a large variety of dessert recipes you’ll want to check out, 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 Adapted From: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

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Lemon Curd Filled Won Ton Cups
Prep Time
3 hrs
Cook Time
7 mins
Total Time
3 hrs 7 mins
 

These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!

Category: Dessert
Cuisine: American
Keyword: lemon curd won ton
Servings: 12 servings
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the lemon curd:
  • 2 eggs , plus 2 egg yolks
  • 1/2 cup granulated sugar
  • 8 Tablespoon cold , unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoon finely grated lemon rind
  • 1/8 teaspoon salt
For the won ton cups:
  • 12 won ton wrappers
  • 1/4 cup granulated sugar
  • 2-3 Tablespoon melted butter
Instructions
To make the lemon curd:
  1. In a small saucepan (over medium heat), combine the eggs, egg yolks, and sugar. Whisk these together well.
  2. Once mixed, whisk in the lemon juice, lemon zest, and the salt.
  3. Add the butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
  4. Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While the curd is cooling, give it a good stir every few minutes. Once the lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours). While the curd is chilling, make the won ton cups.

To make the won ton cups:
  1. Preheat oven to 350 degrees.

  2. Melt 2-3 TBSP of butter in a small saucepan or in your microwave. When done, remove from heat. In a SEPARATE bowl, place 1/4 cup granulated sugar. Set melted butter and the bowl with the sugar next to each other on the counter,  to make the won tons.

  3. Prepare one won ton at a time. Using a pastry brush, brush both sides of the won ton with the melted butter, making sure to completely coat each side. Once done, sprinkle ONE side of the won ton with granulated sugar. **I held the won ton in one hand and sprinkled the sugar on it with my other hand. Take the won ton, sugar-side UP, and lightly press it into the well of a miniature muffin pan. Place won ton wrappers in every other cup, so the edges will not touch. If you have two mini-muffin tins, use both. Repeat with remaining won ton wrappers.

  4. Bake the won ton cups at 350 degrees, until they are lightly browned (about 7 minutes). When done, remove pan(s) from oven and place on wire rack. Let cups cool slightly, then CAREFULLY remove them from pan. (I found there was still some melted butter in the bottom of the cups when they were done baking, so I just turned them upside down on paper towel to let it run off).

  5. Fill each (completely cooled) cup with chilled lemon curd, garnish with a dollop of whipped cream, a raspberry and a mint leaf. Voila! Grab one and ENJOY!
Recipe Notes

The original recipe was for lemon-lime curd. To make this version, use 3 TBSP each lemon juice and lime juice. Also change recipe to 1 tsp. each grated lemon and lime rind. Everything else stays the same.

Nutrition Facts
Lemon Curd Filled Won Ton Cups
Amount Per Serving (1 serving)
Calories 166 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 53mg18%
Sodium 161mg7%
Potassium 23mg1%
Carbohydrates 17g6%
Sugar 12g13%
Protein 1g2%
Vitamin A 330IU7%
Vitamin C 3.3mg4%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!

 

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Chocolate Butterscotch Peanut Clusters

Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

If you’re looking for a totally easy “chocolate candy” recipe to have around the house to munch on OR give to friends…here ya go! Chocolate Butterscotch Peanut Clusters for the win! This is truly one of the easiest recipes ever!

Are Chocolate Butterscotch Peanut Clusters Easy To Make?  

YES!  These chocolates are ridiculously simple to make, but they sure taste GREAT! This is truly one of the easiest recipes you can find! These chocolate butterscotch peanut clusters only have 3 ingredients.

The ingredients are chocolate chips, butterscotch chips, and peanuts. Since this recipe makes approximately 4 dozen, there will be plenty to share with family and friends (we wouldn’t dare eat them all by ourselves, would we????)!

How Are They Made?

Chocolate chips and butterscotch chips are melted in a double boiler, and then combined with peanuts until coated. The chocolate butterscotch peanut clusters are then dropped by spoonfuls onto wax paper or aluminum foil, and allowed to firm up before eating.

If you can pour and stir…you can make these! It’s THAT easy.  I’ve been making chocolate butterscotch peanut clusters for years, and have always enjoyed how quick to make and delicious they are. You can even get “fancy” and drizzle the chocolate butterscotch peanut clusters with a simple vanilla/powdered sugar icing, if desired (but not necessary). I’ve done that a couple times!

Chocolate butterscotch peanut clusters drizzled with icing.

The addition of butterscotch chips to “standard” chocolate covered peanut clusters takes these to the next level of awesomeness!  Hope you will give them a try! Have a great day, and come back soon for more family-friendly recipes.

Looking For More Chocolate Candy Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. In case you are searching for MORE chocolate covered candy to make for the holidays, etc., be sure to check out my recipes for Chocolate Covered Bacon, Mocha Truffles, Chocolate Orange Truffles. There’s more in the recipe index, and they are all are delicious!

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: Unknown

Here’s one more to pin on your Pinterest boards!Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

0 from 0 votes
Chocolate Butterscotch Peanut Clusters
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!
Category: Candy, Desserts
Cuisine: American
Keyword: chocolate butterscotch peanut clusters
Servings: 48 chocolates (approx.)
Calories Per Serving: 89 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 ounces semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • 12 ounces salted cocktail peanuts
Instructions
  1. Melt the chocolate and butterscotch chips in a double boiler (chips in small pot, which is sitting on top of a pot of boiling water-be careful not to get any water into chocolate or chocolate will seize up).

  2. When chips have melted, remove from heat and stir in peanuts until coated.
  3. Drop peanut clusters by rounded spoonfuls onto wax paper.
  4. Let the chocolate butterscotch covering harden before serving. Enjoy!

Nutrition Facts
Chocolate Butterscotch Peanut Clusters
Amount Per Serving (1 chocolate)
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 58mg3%
Potassium 75mg2%
Carbohydrates 9g3%
Sugar 7g8%
Protein 2g4%
Vitamin A 10IU0%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Peanut Butter Bon Bons

Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what’s not to love?Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?

The quick and easy recipe for Peanut Butter Bon Bons (truffles) is one of our family’s favorites!  These chocolate covered treats are a tradition in our home over the Holidays!

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

Making Peanut Butter Bon Bons Is A Tradition

These simple bon bons (also known as truffles) are one of the goodies I almost always make at Christmas time for family and friends. These tasty peanut butter treats (whatever you want to call them) are so delicious, it’s hard to eat only one!

I’ve been making peanut butter bon bons (sometimes called “buckeyes”) for years and years. I don’t even know where I got the original recipe! My recipe is written out on an old, stained 3×5 index card – aren’t all the GOOD ones like that?

Chocolate covered peanut butter bon bons in paper wrappers, ready to eat!

How Are Peanut Butter Bon Bons Made?

The peanut butter bon bons are easy to make. A creamy peanut butter filling is blended, rolled into balls, and refrigerated until firm. They are coated in a chocolate covering, and refrigerated again, until the chocolate firms up. That’s it!

Sure do hope you will give the peanut butter bon bons a try. I tend to make them at Christmas time, but I think you will find them wonderfully delicious any time of the year!

Looking For Other Recipes For BON BONS or TRUFFLES?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few bon bon or truffle recipes you might also enjoy 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 signature

Original Recipe Source: Unknown…handed down recipe from many years ago

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Peanut Butter Bon Bons
Prep Time
30 mins
Cook Time
0 mins
Refrigeration (inactive time)
2 hrs
Total Time
2 hrs 30 mins
 
Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?
Category: Candy, Desserts
Cuisine: American
Keyword: peanut butter bon bons
Servings: 30 bon bons (approx.)
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bon bons:
  • 12 Tablespoons butter (1½ sticks) (or margarine-whatever floats your boat!)
  • 18 oz. creamy peanut butter (small jar)
  • 16 ounces powdered sugar (16 oz. box) (confectioner's)
For chocolate coating:
  • 6 ounces semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
Instructions
  1. Using an electric mixer, cream the butter and peanut butter together in a large bowl until thoroughly mixed and creamy. Add powdered sugar; mix until smooth. Mixture will be thick.

  2. Using a spoon, scoop out mixture and roll/shape into (approx.) 1 inch balls between your hands. Place rolled bon bons onto a wax or parchment paper lined baking sheet. Store in refrigerator to chill for a couple of hours.

  3. Right before the bon bons are done "chilling", prepare chocolate coating mixture to dip them in: Place the chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir chocolate and shortening. Place back in microwave and microwave for 30 additional seconds. Remove and stir. (You do it this way to prevent the chocolate from burning). By now the chocolate and shortening should be completely melted and smooth. If not (some microwave temps vary), put it back in for 15 seconds and stir. Remove from microwave. *Tip: If the chocolate is still too thick for dipping, just add a tiny bit more shortening and microwave for a few seconds.* (If you prefer, you can also prepare the chocolate and shortening in a double-boiler...again...whatever works for you).

  4. Remove bon bons from refrigerator and dip each one completely in melted chocolate. I use a toothpick inserted into bon bons to dip into chocolate, then remove the toothpick and fill in the small hole on top of bon bon with additional chocolate. As each bon bon is dipped, place on wax or parchment paper to allow chocolate time to "harden".

  5. When chilled, place each bon bon in a small paper candy holder, and refrigerate! Enjoy.

Nutrition Facts
Peanut Butter Bon Bons
Amount Per Serving (1 bon bon)
Calories 239 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 12mg4%
Sodium 118mg5%
Potassium 143mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 145IU3%
Calcium 12mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?

 

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White Chocolate Raspberry Cookies (Disneyland Copycat)

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam. White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.
A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (a Disneyland copycat) and knew I wanted to try them!

I had begun searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize that I had all the necessary ingredients!

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

About This Cookie

Apparently white chocolate raspberry cookies are available at Disneyland (at Pooh Corner and a few Main Street shops). I’ve never bought this cookie at Disneyland (despite MANY times there), but this recipe had been created by another blogger, and it sure sounded good to me.

Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout? I knew I HAD to make these white chocolate raspberry cookies right away, and I blame this urgency completely on our Oregon rain.

These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

Some of the finished white chocolate raspberry cookies, ready to eat!

How To Make White Chocolate Raspberry Cookies

Preheat your oven, and whisk together the dry ingredients in a large bowl. In a separate bowl or stand mixer, cream the butter and sugars with an electric mixer. Now add the egg, egg yolk, vanilla and almond extracts to the dough.

Add the dry ingredients to the wet ingredients, and mix just until combined. Stir in the white and semi-sweet chocolate chips.

Semi sweet chocolate chips and white chocolate chips are added to cookie dough.The dough is ready to shape into cookies!
Now Here Is The Crazy Messy Part!

Now here’s the fun (and a bit messy) part: Scoop out about 1/4 of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time!). Add 1 TBSP of the raspberry jam and “cut it” into the dough, using a butter knife.

Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough…trust me!

Raspberry jam is added to a portion of the cookie dough.Shape The White Chocolate Raspberry Cookies

Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands.

Yes, it was a bit messy (think jam), but this worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. Repeat this step with the rest of the dough and jam until the cookie dough is gone.

Chocolate Raspberry Cookies are formed and placed onto baking sheet.A close up view of a cookie (before baking), with raspberry jam and chocolate chips showing.Time To Bake The Cookies!

Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft.

Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

The baked white chocolate raspberry cookies are golden brown around edges.Some of the baked cookies, cooling on the baking sheet.
These white chocolate raspberry cookies really are delicious! I hope you will give them a try!

These white chocolate raspberry cookies look good enough to eat!

Hope you enjoy these delicious white chocolate raspberry cookies! They are really good! Have a great day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few family favorites you might want to check out include:

Interested In More Recipes?

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

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

Author's signatureRecipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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White Chocolate Raspberry Cookies (Disneyland Copycat)
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

Category: Dessert
Cuisine: American
Keyword: white chocolate raspberry cookies
Servings: 20 large cookies
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup butter (1 cube), room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg , plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 4 Tablespoons Raspberry Jam , heaping
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Scoop out about 1/4 of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!

  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Recipe Notes

If you make the cookies smaller, you will have a much larger quantity of cookies.

Nutrition Facts
White Chocolate Raspberry Cookies (Disneyland Copycat)
Amount Per Serving (1 cookie)
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 94mg4%
Potassium 104mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 31mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

 

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Lemon Panna Cotta With Raspberry-Orange Sauce

Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It’s delicious, and surprisingly easy to make!Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!

I made this recipe for lemon panna cotta with raspberry-orange sauce for the first time a few years ago for a themed dinner party we enjoyed with some great friends. The theme of this particular dinner was foods from the Mediterranean.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A “Mediterranean” Themed Dinner Party!

Each course had to feature foods from various countries in that region. I’m usually the designated dessert girl, so off I went to research desserts  that are representative of that part of the world.
 
I found several recipes that sounded wonderful, and ended up making a few desserts (including this lemon panna cotta) for our themed dinner.This classic Italian dessert was a big hit and was incredibly delicious! Here is a picture of our menu for the evening!
 
Lemon Panna Cotta, with a menu for our themed dinner.

What IS Lemon Panna Cotta?

“What exactly IS panna cotta”, you ask? Well here’s your answer: Pan-na Cot-ta: noun. 1) a cold, Italian custard, often served with fruit sauce or caramel syrup. If that description sounds good, then you will LOVE this recipe for Lemon Panna Cotta with Raspberry-Orange Sauce!
 
I’ve made this lemon panna cotta with raspberry orange sauce a few times since then, and our guests always seem to enjoy it. The lemon flavor from grated lemon zest makes the custard taste fresh and wonderful!
 
The ivory colored, creamy custard dessert pairs wonderfully with the bright flavors of the raspberry-orange sauce! I could eat the raspberry lemon sauce by the spoonfuls, but that’s another story. This yummy decadent dish is a treat for the eyes, taste buds, and tummy!
 
Lemon Panna Cotta, on Christmas plate, with raspberry orange sauce.
The main title photo (above) is the lemon panna cotta I made it for guests during the Christmas holidays a couple of years ago. I think it was a perfect holiday dessert. It looked pretty with my Christmas dishes!
 
Unfortunately, I only took a couple photos to “document” the recipe to remember how it looked…way back before creating a food blog was even a thought in my little old head.
Sorry there are no photos of the preparation process, but honestly, it isn’t that hard to pull this lemon panna cotta recipe off. Really. If I can do it, so can you! Have a great day.

Looking For More Decadent DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderfully decadent desserts you can check out, 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. You can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

 
Author's signatureRecipe Source: http://allrecipes.com (Submitted by USA WEEKEND columnist Pam Anderson)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Lemon Panna Cotta With Raspberry-Orange Sauce
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 
Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!
Category: Dessert
Cuisine: Italian
Keyword: lemon panna cotta
Servings: 8
Calories Per Serving: 450 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the panna cotta:
  • 3 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
For the raspberry-orange sauce:
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
  • 1 (12 oz) pkg. frozen raspberries
  • 6 Tablespoons granulated sugar
  • 1 (6 oz) container fresh raspberries
Instructions
Make Panna Cotta
  1. In a large saucepan (over medium-low heat), bring the whipping cream, 1/2 cup sugar and lemon zest to a simmer (but do not boil).
  2. Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl. Stir and let sit for a couple minutes.  Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.

  3. Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary). Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).

Make Raspberry Orange Sauce
  1. While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade). Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.

  2. Transfer the raspberry orange sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.

To Serve
  1. When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.

  2. Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!
Nutrition Facts
Lemon Panna Cotta With Raspberry-Orange Sauce
Amount Per Serving (1 g)
Calories 450 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 122mg41%
Sodium 37mg2%
Potassium 163mg5%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 26g29%
Protein 3g6%
Vitamin A 1335IU27%
Vitamin C 17.7mg21%
Calcium 74mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!

 

 

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Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!
Yum… Butter Pecan Homemade Ice Cream! I love butter pecan ice cream and it’s completely decadent flavor! Do you like homemade ice cream? We LOVE it, and make a lot of it here, especially during our warm summer season.

Here’s a wonderful recipe for butter pecan homemade ice cream we enjoyed during the summer of  “The Great Ice Cream Experiment” – the summer where I broke in my new Cuisinart Ice Cream and Sorbet maker.

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

Homemade ice cream machine used to make butter pecan ice cream.

The same summer where I tried over 20 recipes/flavors of homemade ice cream as part of my “experiment” *cough, cough*. It was a sacrifice, but someone had to do it…I took one for the team. You’re welcome!

How About Some Other ICE CREAM Recipes?

You might enjoy checking out some of my homemade ice cream recipes, including:  Blueberry CheesecakeCantaloupe SorbetStrawberry, Coffee, and Chocolate Peanut Butter.

There’s also Chunky Monkey (copycat), Cherry Garcia (copycat), Peach, Kiwi Mango Sorbet, Lime Sherbet, Pina Colada, Rocky Road, and others. You can fin ALL of my recipes in the Recipe Index, which is located at the top of the page.

But… Back To The Butter Pecan Ice Cream

And now back to our regularly scheduled butter pecan ice cream. Oh… it’s so incredibly delicious! YUMMO! I’m telling you, this is one fabulous tasting homemade ice cream!

Butter Pecan Ice Cream/ The Grateful Girl Cooks!
Yum…Butter Pecan Ice Cream! This is a great recipe…so rich, creamy, buttery and full of crunchy toasted pecans! How could someone NOT like this ice cream? I’ve made it several times since the first time I tried it, and it is a favorite!

This is another recipe I found in one of my old “Taste of Home” magazines (I’ve kept all the back issues because they are packed full of great recipes!). Hope you’ll 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day!

Author's signature

Adapted from: Jenny White Glen, “Taste of Home” magazine, June/July 2004 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Butter Pecan Ice Cream
Prep Time
30 mins
Cook Time
0 mins
Freezing Time
2 hrs
Total Time
2 hrs 30 mins
 
Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!
Category: Dessert, Ice Cream
Cuisine: American
Keyword: butter pecan ice cream
Servings: 12 (1/2 cup) servings (1.5 qts)
Calories Per Serving: 208 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup pecans , chopped
  • 1 Tablespoon butter
  • 1 1/2 cups Half and Half
  • 1 cup brown sugar , packed
  • 2 eggs , lightly beaten
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
Instructions
  1. In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
  2. Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
  3. Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
  4. Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
  5. Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
  6. Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
  7. Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
  8. When ready to freeze the ice cream, stir in the toasted, chopped pecans.
  9. Fill the canister of your ice cream freezer 2/3 full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!
Recipe Notes

* Prep time includes refrigeration time.

Nutrition Facts
Butter Pecan Ice Cream
Amount Per Serving
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 41mg2%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 18g20%
Protein 2g4%
Vitamin A 395IU8%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!

 

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Mocha Truffles

You’ll love these easy to prepare mocha truffles, chocolate covered creamy treats that are perfect for eating or gift giving! Recipe makes 5 dozen!I LOVE to make truffles for our family and friends to enjoy any old time of the year. One of my "traditions" is to make Mocha Truffles each year at Christmas time, along with a couple other kinds of truffles.
I LOVE to make truffles for our family and friends to enjoy any old time of the year. One of my “traditions” is to make Mocha Truffles each year at Christmas time, along with a couple other kinds of truffles.

I found this amazingly simple truffle recipe in one of my old “Taste of Home” magazines almost 20 years ago. They taste wonderful, and are surprisingly easy to make. I’ve made good old mocha truffles countless times over the years, and they always are a big hit!

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

Do You Enjoy Truffles Or Bon Bons?

Do you enjoy truffles or bon bons? We sure do, and I try to make a new flavor every year at Christmas! You can find all of my truffle and bon bon recipes in the Recipe Index at the top of the page. A few favorites include chocolate orange truffles, peanut butter bon bons, and maple cream bon bons.

Mocha truffles are some of my absolute favorite decadent treats! The rich chocolate and coffee flavor combination is the reason I have made these truffles so many times over the years. They are so good, and so creamy… sigh. If only they were calorie-free!

Close up photo of a few of the mocha truffles.
 

Even though I don’t have photos of the “process” for making these truffles, it is a fairly simple process. Creamy chocolate mocha filling is mixed, shaped into balls, refrigerated, then dipped into chocolate to cover. That’s basically it! Anyone can make mocha truffles… really!

I hope you will give these mocha truffles a try. They are great ANY time of the year, and are a wonderful “sweet” gift to give a friend or colleague. Trust me. Have a wonderful 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:
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Author's signature
Recipe Source: Stacy Abell, Taste of Home Magazine, Dec./Jan. 1995 issue, pg. 25
 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mocha Truffles
Prep Time
2 hrs
Cook Time
0 mins
Total Time
2 hrs
 
You'll love these easy to prepare mocha truffles, chocolate covered creamy treats that are perfect for eating or gift giving! Recipe makes 5 dozen!
Category: Candy, Dessert
Cuisine: American
Keyword: mocha truffles
Servings: 60 truffles (approx.)
Calories Per Serving: 122 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 packages (12 oz. each) semi-sweet chocolate chips
  • 1 package (8 oz.) cream cheese, softened
  • 3 Tablespoons instant coffee granules
  • 2 teaspoon water
  • 1 lb. dark chocolate confectionery coating * (see note at end of recipe)
  • White confectionery coating for decorative "drizzle" (Optional)
Instructions
  1. To make the truffles: Melt the chocolate chips in a microwave-safe bowl (or in a double boiler). Add cream cheese, coffee granules and water to the chocolate and mix well. Cover bowl and refrigerate until chocolate is firm enough to shape.

  2. Shape the chilled chocolate mixture into 1 inch balls (Scoop chocolate out of bowl with spoon; use your hands to roll them-yes...it is a bit messy, but fun!). Place the chocolate balls onto a wax paper lined baking sheet, then refrigerate for 1-2 hours or until very firm.
  3. To make the chocolate coating: Melt the chocolate confectionery coating in a microwave-safe bowl or double boiler. Dip the truffles, one at a time in the chocolate to completely cover and then place covered truffle on waxed paper to let the chocolate harden. *I usually use a toothpick inserted into the chocolate ball to dip them. When dipped, I remove the toothpick and cover the hole where the toothpick was with additional chocolate. Once finished dipping and "drizzling" the truffles, let harden on waxed paper. Once hardened, I love to place them in individual mini-candy papers for a festive look! Keep the finished truffles refrigerated!
  4. **If desired, you can melt the white confectionery coating to decoratively "drizzle" over the truffles, or you can drizzle additional chocolate coating or sprinkles.
Recipe Notes

**Recipe creator says these truffles may be frozen for several months BEFORE dipping in chocolate. Thaw un-dipped truffles in the refrigerator before dipping.
**Chocolate or white confectionery coating can be found in the baking section of most grocery stores. Sometimes it is called "almond bark" or "candy coating". If you can't find it, a great substitute would be 1 cup semi-sweet or dark chocolate chips, plus 1 TBSP shortening, melted together (can double this amount). (I have done this...works like a charm!)

Nutrition Facts
Mocha Truffles
Amount Per Serving (1 truffle)
Calories 122 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 4mg1%
Sodium 15mg1%
Potassium 78mg2%
Carbohydrates 11g4%
Sugar 9g10%
Vitamin A 55IU1%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these easy to prepare mocha truffles, chocolate covered creamy treats that are perfect for eating or gift giving! Recipe makes 5 dozen!

 

Save

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