Desserts Archives

Category: Desserts

10
Jun
2024

Jumbo Chocolate Chip Cookies

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Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

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

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to check out, including:

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Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001 issue, page 64, by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Jumbo Chocolate Chip Cookies

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert

Cuisine: American

Keyword: jumbo chocolate chip cookies

Servings: 36 cookies (about 36-40 total)

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup butter (softened) = 1 stick or 8 T.
1⅓ cups granulated sugar
1 cup packed brown sugar
4 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all purpose flour
½ cup quick cooking oats *See NOTE*
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
4 cups semi sweet chocolate chips
2 cups chopped pecans *can substitute walnuts*

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly spray or grease large cookie sheets.
Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.
Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.
In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.
Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.
Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".
Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts

Jumbo Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 333 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 29mg10%

Sodium 190mg8%

Potassium 171mg5%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 122IU2%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 2mg11%

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

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

26
May
2024

Strawberry Rhubarb Cobbler For Two

categories: Cobblers and Crisps, Desserts

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Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe.

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.

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

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl.

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

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 GREAT day!

Looking For More FRUIT COBBLER and CRISPS 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 delicious cobbler and crisp recipes to enjoy, 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.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Rhubarb Cobbler For Two

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert

Cuisine: American

Keyword: strawberry rhubarb cobbler

Servings: 2

Calories Per Serving: 603 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup rhubarb cut in 1" slices
1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
⅓ cup granulated sugar
½ teaspoon fresh lemon juice
½ teaspoon lemon zest -finely grated yellow lemon peel
½ teaspoon vanilla extract
1 pinch salt

For Topping:

¾ cup all purpose flour
1 Tablespoon granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD butter = ½ stick, cut in chunks
¼ cup sour cream
2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts

Strawberry Rhubarb Cobbler For Two

Amount Per Serving (1 g)

Calories 603 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 70mg23%

Sodium 520mg23%

Potassium 560mg16%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 44g49%

Protein 7g14%

Vitamin A 865IU17%

Vitamin C 49mg59%

Calcium 185mg19%

Iron 3mg17%

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

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

14
May
2024

Pear Pecan Shortbread Tart

categories: Pies/Tarts

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Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

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

Make The Shortbread Crust

The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

Make The Shortbread Crust

Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

Prepare The Pear Filling

Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract.

Fill the Shortbread Crust

Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

Top The Tart With The Remaining Streusel

Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

Time To Bake!

Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

Slice And Serve The Pear Pecan Shortbread Tart

When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly “soggy” after the first couple days).

I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

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

Looking for More FRUIT TART OR PIE 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 fruit pies and tarts to choose from, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pear Pecan Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Category: Dessert

Cuisine: American

Keyword: pear pecan shortbread tart

Servings: 8

Calories Per Serving: 470 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shortbread Crust:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter cut in chunks = 12 Tablespoons
2 large egg yolks

For Fruit Filling:

6 medium ripe pears peeled, cored, thinly slices
½ cup chopped pecans (or walnuts)
3 Tablespoons dark brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 400°F.
Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.
Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.
Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.
Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.
Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.
Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

Nutrition Facts

Pear Pecan Shortbread Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 470 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 92mg31%

Sodium 215mg9%

Potassium 237mg7%

Carbohydrates 62g21%

Fiber 6g25%

Sugar 30g33%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 2mg11%

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

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

18
Apr
2024

Chocolate Chess Tart

categories: Desserts, Pies/Tarts

7 Shares

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Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess?

What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.

The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).

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

Prepare The Tart Crust

Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.

NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!

Make The Chocolate Tart Filling

Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.

Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!

In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.

Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.

Ready To Bake!

Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.

Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.

Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.

Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.

To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring.

Serve The Chocolate Chess Tart

Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.

Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!

I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!

Thanks for taking time out of your day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More TART Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious tart recipes to choose from, 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 adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chess Tart

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Category: Dessert

Cuisine: American

Keyword: chocolate chess tart

Servings: 8 slices

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
½ cup butter = 1 stick
3 ounces unsweetened baking chocolate three 1 oz. squares
1 cup dark brown sugar (packed) can substitute light
½ cup granulated sugar
2 large eggs lightly beaten
1 Tablespoon milk
1 teaspoon all purpose flour
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 325℉.
Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).
Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.
In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.
Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).
Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.
To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!

Nutrition Facts

Chocolate Chess Tart

Amount Per Serving (1 slice (1/8 of total))

Calories 443 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 222mg10%

Potassium 174mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 39g43%

Protein 5g10%

Vitamin A 426IU9%

Calcium 51mg5%

Iron 3mg17%

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

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14
Mar
2024

Chewy Coconut Maple Cookies

categories: Cookies, Desserts

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Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created.

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

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

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

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 GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to choose from, 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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Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chewy Coconut Maple Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert

Cuisine: American

Keyword: chewy coconut maple cookies

Servings: 36 cookies

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup vegetable shortening
1 cup packed dark brown sugar
½ cup pure maple syrup
1 large egg
¾ teaspoon maple extract (can substitute vanilla extract)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups shredded coconut
½ cup chopped pecans (can substitute walnuts)

US Customary - Metric

Instructions

Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.
Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.
Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.
Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.
Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.
Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.**

Nutrition Facts

Chewy Coconut Maple Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 47mg2%

Potassium 67mg2%

Carbohydrates 15g5%

Fiber 0.5g2%

Sugar 10g11%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 0.4mg2%

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

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23
Feb
2024

Lemon Meltaway Cookies

categories: Cookies, Desserts

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Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Yum. Yum. Yum. That’s how I describe these cookies (in between my big bites, of course!). Lemon meltaway cookies are a great cure for the wintertime blues! They have a wonderful pop of bright citrus flavor packed into a feather soft cookie!

The best part is they’re simple to make, and I’m positive you will love them as much as we do! Here’s how to make these melt in your mouth cookies.

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

Make The Cookie Dough

Place butter and powdered sugar in a mixing bowl, and cream them until this mixture becomes fluffy in texture. Add lemon juice, and beat until it’s incorporated in the dough.

Combine all purpose flour and cornstarch in a medium bowl, and slowly add this to the dough, a little at a time. Continue to beat the dough on low speed as you add it.

The dough will be very thick. Use your hands to bind it together into a large ball of dough, and place it on a large sheet of wax paper.

Cut And Roll Dough, Then Refrigerate

Divide the dough in half, then shape the two pieces into two rectangles, each about 8″ long and a couple inches wide.

Wrap each “log” tightly in plastic wrap, then place them on a baking sheet and refrigerate for 2 hours OR until the dough is very firm.

Slice And Bake

Preheat your oven to 350°F. (or 176.66°C.) before slicing the cookie dough.

Unwrap one dough “log” at a time after the dough is firm and well-chilled (keep the other in the refrigerator). Place the dough “log” on a cutting board and cut it into slices ¼” wide, using a sharp knife.

Position the slices 2″ apart on large, ungreased cookie sheets. Repeat with the other dough “log” until all dough is sliced, and ready for baking.

It’s okay to cook the lemon meltaway cookies in batches, but keep the remaining dough chilled while the other cookies bake.

Bake The Cookies

Bake the cookies at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. Mine usually take 10 minutes in our oven.

When they’re done, the cookies should be fairly firm to the touch, and should be pale in color (not browned).

Lemon Meltaway Cookies look like shortbread, but are actually quite delicate, so be gentle with them! Carefully transfer the cookies to a wire rack to cool completely before frosting.

Make The Lemon Frosting

Make the lemon frosting while the cookies cool. Place soft butter, powdered sugar, lemon juice, grated lemon peel, and a few drops of yellow food coloring in a bowl.

NOTE: the food coloring is optional, but adds some nice color to the cookies, so I recommend it!

Use a spoon OR an electric mixer to combine the frosting ingredients until very smooth. Set the bowl aside until the cookies are completely cooled.

Carefully frost the cookies on top… remember they’re soft and fragile! Divide the frosting evenly so you have enough to cover all the cookies. Let the cookies rest for awhile to give the frosting time to become firm.

Time To Serve The Lemon Meltaway Cookies!

When the frosting has firmed up, the lemon meltaway cookies are ready to be enjoyed! Take a bite and see why they are called “meltaway” cookies.

They are so soft they practically melt in your mouth, AND they have wonderful lemon flavor. I’m sure you (and those you love) will enjoy these unique cookies.

We love these lemon meltaway cookies, and hope you will, too! The way they melt in your mouth will probably surprise you, which is always fun!

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 GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delectable cookie recipes to choose from, 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.

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Recipe Adapted From: “Taste of Home Magazine” Feb./Mar. 2004 edition, page 10, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Meltaway Cookies

Prep Time

10 mins

Cook Time

10 mins

Refrigeration Time (inactive prep)

2 hrs

Total Time

2 hrs 20 mins

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Category: Dessert

Cuisine: All Cuisines

Keyword: lemon meltaway cookies

Servings: 40 cookies

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough:

¾ cup butter (softened)
⅓ cup powdered sugar
1 teaspoon fresh lemon juice
1¼ cups all purpose flour
½ cup cornstarch

For Lemon Frosting:

¼ cup butter (softened)
1 cup Powdered sugar
1½ teaspoons fresh lemon juice
1½ teaspoons lemon zest finely grated yellow peel
2-3 drops yellow food color optional, but pretty

US Customary - Metric

Instructions

Cream butter and powdered sugar in a mixing bowl, and until fluffy in texture. Add lemon juice; beat until incorporated.
Combine flour and cornstarch in a bowl; add this to butter mixture, a little at a time. Continue to beat on low speed as you add it. Remove dough from bowl. Use hands to shape it into a firm ball of dough; place it on large sheet of wax paper.
Divide dough in half; shape each piece into rectangle, 8" long and a couple inches wide. Seal each "log" in plastic wrap; place them on a baking sheet. Refrigerate for 2 hours OR until dough is very firm.
Preheat oven to 350℉. ( or 176.66℃.).
Unwrap 1 log at a time (keep the other in refrigerator). Place "log" on cutting board. Cut it into slices ¼" wide, using a sharp knife. Place slices 2" apart on large, ungreased cookie sheets. Repeat with remaining dough. If cooking in batches, keep remaining dough chilled while cookies bake.
Bake at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. When done, cookies should be firm to the touch, and pale in color (not browned). Carefully transfer cookies (they're fragile) to a wire rack; cool completely before frosting.
Make lemon frosting while cookies cool. Put soft butter, powdered sugar, lemon juice, grated lemon peel, and 2-3 drops of yellow food coloring in a bowl. Use a spoon OR mixer to combine frosting ingredients until smooth. Set bowl aside. Carefully frost cookies once cooled... remember they're soft and fragile! Let frosting firm up before serving. Enjoy!

Nutrition Facts

Lemon Meltaway Cookies

Amount Per Serving (1 frosted cookie)

Calories 77 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 37mg2%

Potassium 6mg0%

Carbohydrates 8g3%

Fiber 0.1g0%

Sugar 4g4%

Protein 0.5g1%

Vitamin A 142IU3%

Vitamin C 0.2mg0%

Calcium 2mg0%

Iron 0.2mg1%

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

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12
Feb
2024

Chocolate Covered Krispie Hearts

categories: Chocolate, Desserts, Holidays!

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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

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

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

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

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several dessert recipes that would be wonderful for Valentines Day, 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.

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Covered Krispie Hearts

Prep Time

20 mins

Cook Time

0 mins

Inactive "Resting" Time

1 hr

Total Time

1 hr 20 mins

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert

Cuisine: American

Keyword: chocolate covered krispie hearts

Servings: 10 (approx. 10-12)

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
3 cups miniature marshmallows
3 cups crisp rice cereal
12 ounces chocolate candy melts* *see Note below
1 Tablespoon vegetable shortening
colored candy sprinkles (optional, but a nice touch) as desired

US Customary - Metric

Instructions

Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.
Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.
Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.
Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.
Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.
Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts

Chocolate Covered Krispie Hearts

Amount Per Serving (1 g)

Calories 348 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 92mg4%

Potassium 8mg0%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 52IU1%

Calcium 49mg5%

Iron 2mg11%

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

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22
Dec
2023

Raspberry Thumbprint Cookies

categories: Cookies, Desserts

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Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

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

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature.

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, 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

Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Raspberry Thumbprint Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry thumbprint cookies

Servings: 36

Calories Per Serving: 73 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter softened (1 stick)
¼ cup granulated sugar
¼ cup brown sugar (packed)
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups flour (sifted)
2 Tablespoons milk
⅓ cup miniature semi-sweet chocolate chips
¼ cup raspberry jam **approximate

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts

Raspberry Thumbprint Cookies

Amount Per Serving (1 cookie)

Calories 73 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 54mg2%

Potassium 24mg1%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 5g6%

Protein 1g2%

Vitamin A 82IU2%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 0.4mg2%

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

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11
Dec
2023

Peppermint Patty Bars

categories: Candy, Desserts, Holidays!

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Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.

I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.

These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.

They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars.

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

Make The Peppermint Filling

Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.

NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.

Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.

Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.

Shape Then Refrigerate Peppermint Patty Filling “Log”

Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.

Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!

Now Let’s SLICE It And FREEZE It!

After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.

Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate.

Time To Melt The Chocolate

Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.

IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.

Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.

Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.

ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.

Time For Chocolate “Dipping” Each Bar

Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.

I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.

Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!

Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).

Serve And Enjoy The Peppermint Patty Bars

Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!

My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!

Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.

Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!

I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHOCOLATE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy chocolate treats 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..
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.
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Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peppermint Patty Bars

Prep Time

20 mins

Chilling/Freezer time (inactive prep)

1 hr 15 mins

Total Time

1 hr 35 mins

Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Category: Candy, Dessert

Cuisine: All Cuisines

Keyword: peppermint patty bars

Servings: 32

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Peppermint Filling:

2½ cups powdered sugar
2½ Tablespoons light corn syrup
2 Tablespoons vegetable shortening
2 teaspoons water
2 teaspoons peppermint extract

For Chocolate Coating:

12 ounces dark chocolate candy melts (* see NOTES) can sub. dark chocolate chips/almond bark
1½ teaspoons vegetable shortening
decorative sprinkles, for garnish (OPTIONAL)

US Customary - Metric

Instructions

Make Peppermint Filling:

Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.
Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!
Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.

Chocolate And Dipping:

Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.
FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.
Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!

Recipe Notes

FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.

Nutrition Facts

Peppermint Patty Bars

Amount Per Serving (1 bar)

Calories 107 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 16mg1%

Potassium 1mg0%

Carbohydrates 17g6%

Fiber 0.3g1%

Sugar 17g19%

Protein 1g2%

Calcium 11mg1%

Iron 0.4mg2%

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

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30
Nov
2023

Homemade Gingerbread

categories: Cakes, Desserts, Holidays!

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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!

Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.

The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.

Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!

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

Make The Gingerbread Batter

Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.

Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.

Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.

In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.

Combine Wet And Dry Ingredients

Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.

Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.

Time To Bake Homemade Gingerbread

Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.

Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.

Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!

Serve The Homemade Gingerbread

When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.

Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.

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 GREAT day!

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of dessert recipes to choose from, 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

Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Gingerbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!

Category: Dessert

Cuisine: All Cuisines

Keyword: homemade gingerbread

Servings: 15

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened (1 stick)
¾ cup granulated sugar
1 large egg
1 cup molasses
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup HOT water

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

Nutrition Facts

Homemade Gingerbread

Amount Per Serving (1 (1/15th of total))

Calories 239 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 250mg11%

Potassium 360mg10%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 208IU4%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

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

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