Desserts Archives

Category: Desserts

11
Dec
2023

Peppermint Patty Bars

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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:

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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.

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

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:

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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.

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

30
Oct
2023

Little Pecan Pies For Two

categories: Desserts, Pies/Tarts

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Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don’t mind calories)!

Do you love pecan pie, but don’t need to have an ENTIRE PIE sitting around the house, tempting you every single day until it’s gone?

Perhaps you’re single or are a couple, and don’t want a whole pie, but just crave a little taste of delicious pecan pie? These little pecan pies for two might be the recipe you’re looking for!

My husband and I enjoy them, because we can split a small one for a nice dessert. That way we don’t eat enough pecan pie to induce a sugar coma (ha ha), but have enough to satisfy both of us.

Growing up I did not like pecan pie, because it is so rich and decadently sweet. It just so happens I’m married to a guy that LOVES pecan pie, so occasionally I make them now, to make him happy (especially at Thanksgiving). I have now grown to actually enjoy them. Who knew?

Here’s how to make these cute little pecan pies.

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

Make The Dough For The Crust

Stir together all purpose flour and salt in a large mixing bowl. Use a hand held pastry blender to cut in vegetable shortening until the dough is crumbly and the shortening is reduced to the size of peas.

Gradually add 4 teaspoons of very cold water into the dough, mixing by hand as you add it, until you can shape the dough into a cohesive ball with your hands.

Have a food processor? If you have access to a food processor, it will take a little less time for this step. Pulse flour, salt and shortening together until “pea-sized”, then allow COLD water to drizzle in while pulsing, until mixture comes together in a ball.

Tightly wrap the dough ball and refrigerate it for 30 minutes. While the dough chills, make the pie filling.

Make The Pie Filling

It is really easy to make the filling for these little pies. Place one egg, corn syrup, brown sugar, and vanilla extract in a medium-sized mixing bowl.

Use a fork and mix these ingredients very well, until they’re fully combined. This is the filling for the little pecan pies for two. You will add the pecans (separately) later.

Using Miniature Tart Pans

For this recipe I typically use two, 4½” tart pans with a removable bottom, which I’ve shown below. After baking and cooling, the bottom metal plate can be pressed up from the bottom, separating the tart from the pan for serving.

You can also use two miniature pie pans (same approximate size) to make this recipe. I’ve done both, but typically use the tart pans as my first choice.

Time To Make The Pie Crusts

Remove the chilled pie crust dough from the refrigerator. Divide the dough in half, then roll each piece into a 6″ circle on a lightly floured surface.

Place the pastry dough into two 4½” tart pans or into two miniature pie pans about the same size. Patch any tears in the crust.

If using a tart pan, trim the edges of the dough to fit the top rim of the pan, and press the dough lightly into the crimped edges. If using a miniature pie pan, crimp the top edges, to form the crust.

Fill And Bake The Miniature Pies

Divide the pecan halves on the bottom of each pie crust, covering as much of the bottom crust as possible.

Carefully pour (or spoon) the pie filling over the pecans and into the pie crust, until it’s almost to the top. The pecans will rise in the pan as the filling is added. NOTE: You might have a small amount of pie filling left over.

Cool, Then Serve The Little Pecan Pies For Two

Place the pies on a large baking sheet, and place them into a preheated 375°F. oven, being careful to not spill the filling!

Bake for 35-40 minutes or until a knife inserted into the top comes out clean. The little pies should be nicely browned on the top, and the crust should have very slightly pulled away from the edges.

Cool the little pecan pies for two on a wire rack for at least 15 minutes before removing them out of the tart pans (if using).

Top each of the pies with whipped cream (optional, but yummy!), and serve. Pecan pies are very sweet and rich tasting, so my husband and I typically split one between the two of us. A little bit goes far!

If you want YOUR OWN little bitty pecan pie (and the calories that go with it), then by ALL MEANS… dig in! I know you’ll enjoy every single bite!

I hope you have the opportunity to make these cute little dessert pies, and am confident you’ll enjoy them. They’re delicious!

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 DESSERT 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 delicious desserts 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: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Little Pecan Pies For Two

Prep Time

35 mins

Cook Time

35 mins

Total Time

1 hr 10 mins

Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!

Category: Dessert

Cuisine: American

Keyword: little pecan pies for two

Servings: 4 (½ a mini pie per serving)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

½ cup all purpose flour
⅛ teaspoon salt
3 Tablespoons vegetable shortening
4 teaspoons very cold water

For Filling:

1 large egg
⅓ cup packed dark brown sugar
⅓ cup light corn syrup
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Stir flour and salt in medium bowl. Cut in shortening with pastry blender or two forks until shortening is reduced to the size of peas. Slowly add cold water into dough, mixing by hand as it's added, until you can shape dough into a ball. Have a food processor? Pulse flour, salt and shortening until "pea-sized", drizzle COLD water in while pulsing, until mixture comes together in a ball. Wrap dough ball; refrigerate 30 minutes. While chilling, make pie filling and preheat oven to 375℉.
Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.
Remove chilled dough from refrigerator. Divide in half; roll each piece into a 6" circle on lightly floured surface. Transfer dough into tart pans or miniature pie pans. Patch any tears in the dough. If using tart pan, trim dough even with top rim of the pan. Press dough lightly into the crimped edges. If using mini pie pan, scallop edges, to form a crust.
Divide pecan halves into pans, covering bottom as much as possible. Carefully pour (or spoon) pie filling over pecans (almost to the top of the pie crust).
Carefully place pies on baking sheet and into a 375°F. oven (don't spill the filling). Bake for 35-40 minutes or until knife inserted into the top comes out clean. Pies should be browned on top, and crust should be slightly pulled away from edges. Cool on a wire rack for 15 minutes before removing them from the tart pans.
Top pies with whipped cream (optional, but yummy), and serve. Enjoy!

Nutrition Facts

Little Pecan Pies For Two

Amount Per Serving (1 ½ of a mini pie)

Calories 311 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 114mg5%

Potassium 59mg2%

Carbohydrates 52g17%

Fiber 0.4g2%

Sugar 40g44%

Protein 3g6%

Vitamin A 68IU1%

Calcium 29mg3%

Iron 1mg6%

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

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

29
Sep
2023

Blackberry Cobbler Mini Skillets

categories: Cobblers and Crisps, Desserts

4 Shares

Pin4

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Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Do you enjoy fruit cobblers? We sure do! Today I want to share a recipe for blackberry cobbler mini skillets that I adapted from another of my recipes I posted on my blog a few years ago.

The beauty of this recipe is you can use fresh OR frozen blackberries to make this decadent dessert, so it can be made year round!

They’re incredibly simple to make in cute little 6″ cast iron skillets, and you can bake them in the oven OR cook them on a Traeger or other pellet grill. I ordered my mini skillets several years ago online, and have gotten LOTS of use out of them!

It’s a fun dessert, because each little skillet hold two servings, so you can split one with a family member or good friend! If you don’t have the skillet, this dessert can be made in a greased 8″ x 8″ baking dish. This cobbler is YUMMY! Here’s how to make it.

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

Prepare The Blackberry Filling

For this recipe you can use FRESH or FROZEN blackberries. We are fortunate to have wild blackberries growing over our back fence each summer, from a forested park behind our home!

I picked these juicy blackberries in the morning and made cobbler skillets later that same day, which was really quite awesome!

To make the filling, place fresh or frozen (do not thaw) blackberries in a medium bowl. Add brown sugar, salt, lemon juice & zest, ground cinnamon and vanilla.

Stir gently to combine. Evenly divide the blackberry filling between two, 6″ cast iron mini skillets. Set the skillets aside.

NOTE: If using FROZEN berries in the filling, let them thaw in their skillets as you prepare the crumbly topping. Keep any juices that accrue with the filling while they thaw.

Prepare The Cobbler Crumb Topping

Stir together flour, sugar, baking powder and salt in a medium bowl until combined. Cut in small chunks of very cold butter, using a pastry blender (as shown) or two forks.

Cut in the butter until it becomes the size of peas. Stir in sour cream until it is incorporated into the dough.

The topping dough will be very soft and slightly crumbly once combined, which is exactly how you want it to be!

Pinch the dough into small pieces with your fingers and distribute and divide them evenly over the blackberry filling, to cover the surface.

Sprinkle one Tablespoon of granulated sugar over the topping, dividing it evenly between the two skillets. Now they are ready to be cooked!

Cook The Blackberry Cobbler Mini Skillets

If Cooking In An Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under the skillets to catch any potential drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown.

If Cooking On A Traeger Or Pellet Grill: Start smoker according to the manufacturer instructions, then preheat the smoker to 350°F. When at temperature, add the cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown. NOTE: Use your favorite pellets (it won’t really make a big difference which kind)!

Serve The Blackberry Cobbler Mini Skillets

Once done, remove the skillets from the heat source and let them cool for 5-10 minutes, because they will be very hot!

Serve the warm blackberry cobbler mini skillets with a big scoop of vanilla ice cream (or two small scoops-one for each person sharing the skillet).

Pass out the spoons to everyone… and go for it! The cobblers are absolutely wonderful, and I’m confident you’re going to love them!

I really hope you have the chance to make these cute and delicious blackberry cobbler mini skillets. They’re so GOOD!

Thanks 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 COBBLER Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful cobbler 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Cobbler Mini Skillets

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Category: Dessert

Cuisine: All Cuisines

Keyword: blackberry cobbler mini skillets

Servings: 4 (2 per mini skillet)

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Filling:

1¾ cups blackberries fresh or frozen (do not thaw)
½ cup brown sugar light or dark
½ teaspoon fresh lemon juice
½ teaspoon lemon zest yellow peel, finely grated
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 pinch salt a tiny pinch!

For Cobbler Topping:

¾ cup all purpose flour
2 Tablespoons granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD Butter = ½ stick
¼ cup sour cream
1 Tablespoon granulated sugar (to sprinkle on top of cobbler)

US Customary - Metric

Instructions

Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.
Make Fruit Filling- place fresh or frozen (un-thawed) blackberries in a medium bowl. Add brown sugar, salt, lemon juice, lemon zest, cinnamon and vanilla. Stir gently to combine. Evenly divide filling into two, 6" cast iron skillets. Set aside. NOTE: If using FROZEN berries in the filling, let them thaw in the skillets as you prepare the topping. Keep juices that accrue in skillets while they thaw.
Make crumb topping- Stir flour, 2 T. sugar, baking powder and salt in a medium bowl until combined. Cut in chunks of COLD butter, using a pastry blender or 2 forks until it is the size of peas. Stir in sour cream until incorporated. Pinch dough into small pieces with your fingers; distribute evenly over blackberry filling. Sprinkle remaining 1 T. sugar over topping, dividing evenly between skillets.
Cooking In Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under skillets to catch any drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown.
Cooking On A Traeger/Pellet Grill: Start smoker according to manufacturer instructions. Preheat to 350°F. When at temp., add cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown. NOTE: Use favorite pellets (it doesn't make a difference which kind)!
When done, let cobblers cool for 5-10 minutes, before serving. Serve with a big scoop of vanilla ice cream (or 2 small scoops-1 for each person sharing skillet).

Recipe Notes

NOTE: Caloric calculation is for one serving of HALF of a skillet cobbler, without the ice cream (optional).

Nutrition Facts

Blackberry Cobbler Mini Skillets

Amount Per Serving (0.5 cobbler skillet)

Calories 374 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 35mg12%

Sodium 267mg12%

Potassium 276mg8%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 39g43%

Protein 4g8%

Vitamin A 532IU11%

Vitamin C 14mg17%

Calcium 103mg10%

Iron 2mg11%

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

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10
Aug
2023

Simple Strawberry Shortcake

categories: Cakes, Desserts

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Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Do you enjoy strawberry shortcake? We sure do! I grew up eating strawberry shortcake on those little “spongy” cakes/things my Mom would buy at in the produce section at the grocery store around Easter time each year.

This recipe is a great way to make homemade shortcakes that are filled to bursting with fresh sliced strawberries, and lots of homemade whipped cream. Fresh strawberries seem to be available in our grocery stores year round, and are best for this recipe!

I actually prefer them made this way rather than using “spongy” cakes from the stores, as those spongy ones can get “soggy”.

These slightly sweetened shortcakes are biscuit-like, and can hold their own with the strawberries and whipped cream. HOORAY!

Here’s how to make simple strawberry shortcake in about half an hour. It’s really easy, and I think you will love this yummy dessert!

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

Prepare The Strawberries

Rinse the strawberries well, then remove the stem and core. Cut the strawberries into thin slices (top to bottom), and place them into a medium-sized bowl.

Add a tiny bit of water and granulated sugar, and stir gently, to combine, until the sugar dissolves.

Let the strawberries chill in the refrigerator for 30 minutes. Do this to save time… they can chill at the same time you’re preparing and baking the shortcakes.

This process is called “macerating” the strawberries, which sweetens the strawberries slightly and allows some of the juices to be extracted.

Make The Shortcakes

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add chunks of VERY COLD butter to the bowl, and cut the butter in, using a pastry blender or two forks.

Cut the cold butter into the flour mixture until it becomes approximately the size of peas. Set the bowl aside.

In a separate bowl, beat sour cream, milk, an egg and vanilla extract until fully combined, and smooth.

Once combined, pour this mixture into the bowl with the flour mixture, and stir until all the ingredients have been incorporated.

Stir only until the ingredients are well combined. Yes… this will be a very thick, sticky dough!

Onto The Baking Sheet They Go

Place a sheet of parchment paper on a baking sheet. Spoon generous ¼ cup portions of the dough onto the parchment paper, dividing the dough evenly into 4 portions. *The 4 shortcakes will turn out about the size of a large biscuit once baked.

Resist the urge to flatten the dough, but keep it in a nice, round mound. Leave a couple inches of space between each shortcake, as they will spread slightly while baking. Sprinkle the top of each shortcake lightly with sugar, if desired.

Ready, Set, Bake!

Bake on the middle rack of a preheated 400°F. oven for between 14-16 minutes. When done, the shortcakes should be golden brown on top, and a toothpick inserted into the top/middle should come out clean.

Transfer the shortcakes to a wire rack to cool completely, before slicing and assembling the simple strawberry shortcake.

Make The Whipped Cream Before Serving

When the shortcakes have cooled to room temperature (and you’re ready to serve), make the whipped cream. It will only take 2-3 minutes.

TIP: I recommend putting the BOWL and BEATERS in the freezer BEFORE starting this shortcake recipe. The really cold bowl and beaters will help the cream to whip faster!

NOTE: I use homemade whipped cream, but you can use aerosol whipped cream, if that is more convenient for you.

Use an electric mixer (set on Medium-High) to beat cold, heavy whipping cream, powdered sugar, and vanilla until stiff peaks appear. Stiff peaks will hold their shape well if you lift the cream with the back of a spoon.

Serve The Simple Strawberry Shortcake

To serve, slice each shortcake in half horizontally and place on plate. Spoon the chilled strawberry slices on top of the bottom half of the shortcake, dividing evenly between all 4 shortcakes (about half a cup per shortcake).

Garnish And Serve Simple Strawberry Shortcake

Spoon, spray or pipe (using a pastry bag) the whipped cream on top of the strawberries, to cover. Be generous with that whipped cream… yum!

Place the top piece of the shortcake on top of the whipped cream, cut side down. Lightly dust the shortcake with sifted powdered sugar, then garnish with a fresh mint leaf, if desired.

If you end up with any remaining strawberries left over, place them on the plate with the shortcake. Serve the simple strawberry shortcake immediately, and dig in!

I hope you enjoy this classic strawberry dessert as much as we do! You really can’t go wrong with this delicious simple strawberry shortcake!

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 have a GREAT day!

Looking For More DESSERT RECIPES With FRUIT?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a good variety of fruit dessert recipes for you 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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Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Strawberry Shortcake

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Category: Dessert

Cuisine: All Cuisines

Keyword: simple strawberry shortcake

Servings: 4

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Strawberries:

2 cups sliced strawberries stem removed, cored, thinly sliced
1 teaspoon water
1 Tablespoon granulated sugar

For Shortcakes:

¾ cup all purpose flour
2 Tablespoons granulated sugar
½ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon baking soda
3 Tablespoons COLD butter cut in small chunks
2 Tablespoons sour cream
2 Tablespoons milk
1 large egg
¼ teaspoon vanilla extract

For whipping cream and optional garnish:

1 cup heavy whipping cream
2 Tablespoons powdered sugar
½ teaspoon vanilla extract
sifted powdered sugar (OPTIONAL GARNISH)
fresh mint leaf (OPTIONAL GARNISH)

Instructions

TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.
Rinse strawberries; remove stem/core. Cut strawberries in thin slices (2 cups total); put in medium bowl. Add water and sugar; stir gently until sugar dissolves. Refrigerate strawberries 30 minutes.

Make Shortcakes:

Preheat oven to 400℉. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add chunks of COLD butter. Cut the butter in, using a pastry blender or two forks, until it becomes the size of peas. Set bowl aside.
In separate bowl, beat sour cream, milk, egg and vanilla until smooth. Add to bowl with flour mixture. Stir until well combined into a thick, sticky dough!
Line baking sheet with parchment paper. Spoon generous ¼ cup portions of dough onto paper, dividing evenly into 4 round mounds. Leave 2" between each shortcake. Sprinkle top of each shortcake lightly with additional sugar, if desired.
Bake at 400°F. for 14-16 minutes. When done, shortcakes should be golden brown on top; toothpick inserted into top should come out clean. Transfer to wire rack; cool completely before serving.

Assembling/Serving:

Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.
To serve, slice each shortcake in half horizontally; place bottom half on plate. Spoon chilled strawberries onto shortcakes (½ cup each). Spoon, spray or pipe (using pastry bag) whipped cream on top of strawberries, to cover. Add top piece of shortcake, cut side down. Lightly dust with sifted powdered sugar and garnish with mint leaf, if desired. Serve, and enjoy!

Nutrition Facts

Simple Strawberry Shortcake

Amount Per Serving (1 strawberry shortcake)

Calories 468 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 20g125%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 139mg46%

Sodium 218mg9%

Potassium 288mg8%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 1248IU25%

Vitamin C 43mg52%

Calcium 104mg10%

Iron 2mg11%

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

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01
Jul
2023

Strawberry Almond Romanoff Sundae

categories: Desserts, Ice Cream/Frozen Treats

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A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!

You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.

Why Is It Called A ROMANOFF Sundae?

STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English).

STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).

Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.

Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.

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

Prepare The Fresh Strawberries

Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.

You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.

NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.

Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.

Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.

Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!

Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.

Macerate The Strawberries

Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.

This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.

This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.

Prepare The Cream Sauce

Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.

Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form.

TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.

Make The Strawberry Almond Romanoff Sundae

So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!

For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.

Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!

The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy scoop of vanilla ice cream under it all! YUM.

A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.

I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like 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 DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of amazing 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.
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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Almond Romanoff Sundae

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

3 hrs

Total Time

3 hrs 10 mins

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

Category: Dessert

Cuisine: American

Keyword: strawberry almond Romanoff sundae

Servings: 4

Calories Per Serving: 602 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups fresh strawberries de-stemmed, cored, halved
½ cup almond liqueur (Amaretto)
½ cup granulated sugar
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon almond extract
2 cups vanilla ice cream (½ cup per serving)
2 teaspoons toasted almond slices (optional garnish)

US Customary - Metric

Instructions

Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.
Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.
Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.
For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!

Recipe Notes

To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.

Nutrition Facts

Strawberry Almond Romanoff Sundae

Amount Per Serving (1 (1/4 of total))

Calories 602 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 18g113%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 96mg32%

Sodium 73mg3%

Potassium 434mg12%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 61g68%

Protein 5g10%

Vitamin A 1170IU23%

Vitamin C 85mg103%

Calcium 153mg15%

Iron 1mg6%

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

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16
Jun
2023

Chocolate Covered Strawberries

categories: Chocolate, Desserts

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Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

I’ve been making chocolate covered strawberries for many, many years now (over 20), and never get tired of them! What tastes better than a huge, juicy, fresh strawberry coated in chocolate?

Whether you want to serve chocolate covered strawberries at a fancy brunch, or just have them around for a nice treat, they are DELICIOUS!

True Story

When we were cruising to Alaska a few years ago, we ran into the Director of Restaurant Operations (whom I had met previously on a food galley tour and food demo on another cruise).

After we visited with him, he secretly had a plate of chocolate covered strawberries delivered to us as a surprise. They were waiting for us when we returned to our room. Wasn’t that nice?

Here’s a photo I took of a few of the strawberries we received, after we ate a few and shared the rest with our family.

They were delicious and were such a wonderful, unexpected treat! This was a very kind and generous gift from this very busy professional, to us.

Guess what? To be honest, I feel my homemade chocolate covered strawberries are just as delicious as those that were made by the team of culinary pros!

So… I want to share with you how I make chocolate covered strawberries. They are quite simple to make, but look fabulous when served at a party, holiday, or brunch. They are usually one of the first treats to disappear, too! Here’s how to make them.

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

Large, Fresh Strawberries!

For the best chocolate covered strawberries, you will want to have large, fresh strawberries. The bigger the better, as far as I am concerned.

Gently rinse the strawberries in a colander, but be sure to leave the green leaves/stem on the strawberries. This recipe is written to fully coat one dozen large strawberries with chocolate.

DRY, DRY, DRY Those Strawberries!

Now… here’s the most important part. DRY the strawberries really, really well. I gently place them on paper towels after rinsing and let them air dry for a few minutes.

Then I hand dry each strawberry (GENTLY) between layers of paper towels. Water and chocolate are NOT friends, so take the time to do this right!

It is vitally important the strawberries be absolutely dry before decorating them, so the chocolate will adhere, and won’t “seize up” from the water droplets.

Prepare The Chocolate For Dipping

I use the microwave to melt the chocolate for the strawberries (easy!). A little bit of vegetable shortening is also added, which smooths out the chocolate, and allows for a nice firm, shiny finish on the strawberries.

Place chocolate chips (we prefer semi-sweet) and vegetable shortening in a microwave-safe bowl. Place the bowl in the microwave and heat on High power for 45 seconds.

Remove the bowl and stir the mixture as much as possible. Put it back in the microwave for 30 more seconds, remove and stir again.

Continue this process in 30 second increments until the chocolate and shortening are melted, smooth and lump-free. Now you’re ready to dip the strawberries.

Dipping The Strawberries

Cover a baking sheet with wax paper. Take the DRY strawberries, one at a time, and dip them in the hot, melted chocolate, rotating them to cover. Gently hold the strawberry by the green leaves to do this.

If necessary, use a spoon to add chocolate to the strawberry, covering all sides of the berry. Let the excess chocolate drip back into the bowl.

Carefully place the chocolate covered strawberry onto the wax paper-lined baking sheet. Repeat process with the remaining strawberries.

Do not move the strawberries once you place them on the wax paper, and make sure to leave space between each one.

If the chocolate firms up slightly as it cools, place it back in the microwave for about 20 seconds, then stir it again.

Decorate The Chocolate Covered Strawberries

Once the chocolate has firmed up, they can be eaten, as is. HOWEVER I enthusiastically recommend decorating them to look a bit more fancy, and chilling them before serving!

Make sure the chocolate is smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries.

Do not move the strawberries while decorating them. Instead, drizzle the chocolate over them right where they are on the wax paper.

You can use melted white chocolate (if desired, for contrast), or use the remaining chocolate in the bowl.

TIP: If you will be using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add the sprinkles while the chocolate is still “wet”, so they will adhere.

Chill, Then ENJOY Chocolate Covered Strawberries

Place the decorated chocolate covered strawberries (still on baking sheet) in a refrigerator to chill for an hour or so.

Once chilled, they should be absolutely perfect for serving! The chocolate covering should be firm and ready to go.

Carefully transfer the chocolate covered strawberries to a serving platter, serve, and enjoy these delicious treats.

Here you can see one of the chocolate covered strawberries sliced in half. Notice that the chocolate coating remains firm, even after cutting! That’s what you want!

If you have any leftovers after serving (not sure you will, though), you can safely refrigerate them for 1-2 more days.

That’s it! See how easy it is to make these wonderful desserts? I hope you have the opportunity to make these for a special occasion, or as a unique dessert for family and/or friends!

Thank you 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 CHOCOLATE DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious desserts you may enjoy that feature chocolate, 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

Chocolate Covered Strawberries

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

1 hr

Total Time

1 hr 30 mins

Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

Category: Dessert

Cuisine: All Cuisines

Keyword: chocolate covered strawberries

Servings: 12 large strawberries

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 large strawberries (fresh)
1 cup semi-sweet chocolate chips
2 Tablespoons vegetable shortening
colored sprinkles (if using)

US Customary - Metric

Instructions

Cover a baking sheet with wax paper.
Gently rinse strawberries in a colander. Leave green leaves/stem attached. DRY strawberries really well. Place on paper towels after rinsing; let air dry a few minutes. Gently dry each strawberry between paper towels. It is vitally important the strawberries be absolutely dry so chocolate adheres, and won't "seize up".
Place chocolate chips and vegetable shortening in microwave-safe bowl. Place bowl in microwave; heat on High for 45 seconds. Remove bowl and stir mixture as much as possible. Put bowl back in microwave for 30 more seconds on High, remove and stir again. Continue in 30 second increments until chocolate and shortening are melted, smooth and lump-free.
Take DRY strawberries, one at a time, holding them carefully by the green leaves. Dip them in melted chocolate, rotating to cover all sides. If necessary, use a spoon to add chocolate to the strawberry to cover all sides. Let excess chocolate drip back into bowl.
Carefully place chocolate covered strawberry onto wax paper-lined baking sheet. Repeat process with remaining strawberries. Don't move strawberries once on the wax paper; leave space between each one. If melted chocolate in bowl firms up as it cools, place back in the microwave for about 20 seconds; stir it again.
Let chocolate on the strawberries firm up before decorating. Make sure remaining chocolate in bowl is warm and smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries. Do not move strawberries while decorating. Drizzle chocolate over them right where they are on the wax paper. TIP: If using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add sprinkles while chocolate is still "wet", so they adhere.
Place baking sheet with strawberries in the refrigerator. Chill for at least 1 hour before transferring to a serving platter. Serve, and enjoy! Any leftovers can be stored in refrigerator for 1-2 days.

Nutrition Facts

Chocolate Covered Strawberries

Amount Per Serving (1 chocolate covered strawberry)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 2mg0%

Potassium 126mg4%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 1g2%

Vitamin A 11IU0%

Vitamin C 16mg19%

Calcium 14mg1%

Iron 1mg6%

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

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21
Apr
2023

Mocha Cinnamon Brownies

categories: Bar Cookies, Desserts

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Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Do you like delicious, fudgy brownies? You know… the kind that by eating them seem to cure all the world’s problems? If you do, then I’m sure you’ll enjoy these Mocha Cinnamon brownies!

The recipe originated on a TV show called “Chopped”, and found it in a cookbook I had that was published quite a few years ago. These brownies are really good and I hope you’ll try them!

I slightly tweaked the original recipe to add a bit more coffee and cinnamon, and we loved the result! These are dense, fudgy brownies that are deeply chocolate-flavored, but with a subtle back taste of cinnamon and mocha.

Mocha Cinnamon Brownies are simple to make in a short amount of time, so be warned! Before you know it, you’ll be serving them or stuffing your face with this decadent dessert. Here’s how to make them.

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

Make The Brownie Batter

This recipe is a bit unique to me because the technique used to make the batter is quite different than the way I “normally” do it for my other brownie recipes!

It’s actually quite easy, though. Place butter, sugar, cocoa powder, instant coffee, vanilla extract, cinnamon and salt into a medium-sized saucepan.

Turn the heat to MEDIUM, then cook, stirring often, until the butter melts. As the butter melts and you stir, the ingredients will all become combined.

Let It COOL

Once the mixture has been fully combined, remove the pan from the heat source. Set the pan aside and let the batter cool until it has become WARM, but not hot.

This will usually take about 10 minutes (or a little less if you keep stirring). You want the batter only slightly warm when you add the eggs.

Why? If the batter is too hot, the eggs will “scramble” as they are added, and you absolutely do NOT want that!

Finish The Brownie Batter

Stir or beat in the eggs, ONE AT A TIME. Continue mixing after each addition, until the batter is smooth with a bit of a glossy shine to it.

Add the flour to the batter and stir until it has been combined with the rest of the batter. Now the brownie batter is ready for baking!

Ready, Set… Bake!

Pour the brownie batter into the previously buttered baking pan. Place the pan of mocha cinnamon brownies on a middle rack in a preheated oven.

Bake at 325°F. for about 20-25 minutes, or until the brownies are set. Oven temps can vary widely, so keep an eye on them.

To check for doneness, insert a toothpick into the middle of the brownies. If it comes out clean, the brownies are ready.

Time For Some Mocha Cinnamon Brownies!

Remove the pan of brownies from the oven and transfer the pan to a wire rack. Let the mocha cinnamon brownies cool to room temperature in the baking pan before cutting and serving.

When cooled, cut the brownies into 12 bars, and then serve these delicious treats! Cover any leftovers well with plastic wrap or in an airtight container.

The mocha cinnamon brownies can be stored (covered) on the countertop for up to 2-3 days (if they’re not all gobbled up by then). They’re delicious, dense, and filled with chocolate flavor!

I hope you have the opportunity to make these mocha cinnamon brownies for yourself or for those you love. You’re going to like them, I’m sure!

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 have a GREAT day!

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You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious bar cookie recipes for you to enjoy, including:

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Recipe adapted from: “The Chopped Cookbook”, page 229, published by Clarkson Potter in 2014 for Television Food Network, G. P.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mocha Cinnamon Brownies

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Whip up a pan of Mocha Cinnamon Brownies for a quick dessert! These brownies are fudgy and delicious, with hints of cinnamon and coffee.

Category: Dessert, Snacks

Cuisine: All Cuisines

Keyword: mocha cinnamon brownies

Servings: 12 brownies

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 Tablespoons butter =1½ sticks + more for greasing pan
1 cup granulated sugar
¾ cup unsweetened cocoa powder
2½ teaspoons instant coffee
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
⅓ cup all purpose flour

US Customary - Metric

Instructions

Preheat oven to 325℉. Use additional butter (about 1 T.) to butter bottom and sides of 9"x9" square baking pan.
Place butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and salt into a medium saucepan. Turn heat to MEDIUM. Cook, stirring often, until butter melts and ingredients are combined.
Remove pan from heat source. Set aside. Let batter cool until WARM, but not hot (about 10 minutes). You want batter only slightly warm before you add eggs.
Stir or beat in eggs, one at a time. Continue mixing until batter is smooth with a slight glossy shine. Add flour; stir until combined
Spread batter in buttered pan. Place pan on middle rack in preheated oven. Bake at 325°F. for 20-25 minutes, or until brownies are set. To check for doneness, insert a toothpick into middle of the brownies. If it comes out clean, they're done.
Remove brownies from oven; transfer pan to a wire rack. Let brownies cool to room temp. (in pan) before cutting into 12 bars and serving. ENJOY! *Store leftovers in airtight container on countertop.

Nutrition Facts

Mocha Cinnamon Brownies

Amount Per Serving (1 brownie)

Calories 203 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 61mg20%

Sodium 152mg7%

Potassium 109mg3%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 17g19%

Protein 3g6%

Vitamin A 395IU8%

Vitamin C 0.01mg0%

Calcium 17mg2%

Iron 1mg6%

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

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07
Mar
2023

Shamrock Sugar Cookies

categories: Cookies, Desserts

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Make Shamrock Sugar Cookies for St. Patrick’s Day! You’ll love these soft cookies, which can be decorated with green icing (recipe included).

Top o’ the morning to ya! St. Patrick’s Day is right around the corner, so why not make shamrock cookies to mark the occasion? Better yet, why not make the cookies and let the kids (your own little leprechauns) help decorate them?

These soft sugar cookies are easily made, and can be cut into any desired shape. I used two different sized shamrock cookie cutters for this batch, and then added Irish green icing and sprinkles for decoration.

The icing for decorating the cookies is optional, so you can choose to add it or not. Undecorated shamrock cookies are soft, slightly sweet and delicious even without icing. Here’s how to make these festive cookies.

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

Make The Cookie Batter

Cream room temperature butter and granulated sugar together in a large bowl, using an electric mixer. Beat until the mixture becomes fully combined, and fluffy.

Add 2 eggs, ONE AT A TIME, beating between each addition. Measure vanilla extract and almond extract into the batter, and continue beating until they’re incorporated into the dough.

Mix Dry Ingredients And Add To Batter

In a separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this dry mixture a little at a time to the batter, while beating on LOW speed until fully combined.

The cookie dough at this point will be fairly thick, a bit sticky, and soft in texture.

Rolling And Chilling the Dough

Equally divide the cookie dough into two portions. Put each piece on a lightly floured silicone mat OR parchment paper (also floured).

Use a rolling pin (lightly floured) to roll each portion of dough out until it is approx. ¼” in thick. If the dough starts to stick, sprinkle the top of the dough and rolling pin with a tiny bit more flour.

After the dough is rolled to ¼” thickness, lightly sprinkle the top of each piece of dough with flour. Cover each portion with plastic wrap, and place them in the refrigerator to chill at least 2 hours (or overnight, if desired).

Cut Out The Cookies

Preheat your oven to 375°F. before cutting out the cookies. Take ONE PORTION of the dough out of the refrigerator (keep other piece refrigerated). Use a shamrock cookie cutter to carefully cut out the cookies.

Place the cutout cookies onto large baking sheets lined with silicone mats, or parchment paper that has been lightly floured. Leave about 2″ between each cookie. Remove the second half of the dough and repeat the process.

TIP: You can use those remaining scrap pieces of dough! Combine the scraps, re-roll the dough and cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want the dough cold and slightly firm again, so the cookies don’t spread out too much while baking, ruining their shape!

On average, this recipe yields about 36 cookies. I used 2 different sized cookie cutters (one was fairly small), so I ended up with about 40 shamrock cookies. The size cookie cutter(s) you use will determine the total quantity of cookies.

Bake The Shamrock Sugar Cookies

Bake the cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE!

Let the cookies rest and cool on the baking sheet for 5 minutes, then transfer them with a spatula to wire racks to finish cooling.

Make The Icing (Optional)

If you want to make decorative icing for the cookies, it’s simple. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla extract into a medium bowl.

TIP: If you want to color the icing, add the gel coloring at this point. Stir until the desired color is reached and evenly distributed in the icing.

Stir until the icing ingredients are combined and lump-free. If the icing is too thick, add a tiny bit of milk (about 1 teaspoon) at a time, stirring until it reaches the desired consistency.

You will want the icing to be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

To Decorate Or Not? That IS The Question!

TRUTH! If there were awards for worst cookie decorator, I’m fairly sure I would rank right up there somewhere near the top of the list. I am not a good or skilled cookie decorator AT ALL.

That being said, if you make the icing and want to decorate your shamrock cookies, go for it! Whether you spread it, pipe it, or dunk the cookies in icing, have fun decorating these shamrock cookies, whatever the result!

Kids LOVE to be creative with their own special decorated cookie creations, so make that icing, and let them have a go at it. Their decorated cookies will probably be better looking than mine… ha ha!

Wait until the cookies have cooled to room temperature before decorating. After decorating, let the cookies rest, so the icing gets firm. Once the icing has hardened, grab a cookie and enjoy a bite! They’re delicious.

Thanks for taking time out of your day to visit my blog. I hope you have the opportunity to try these yummy little shamrock cookies. Remember you can use your favorite cookie cutters to make these cookies for any holiday or occasion, too!

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

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 cookie recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Original recipe source (and with thanks to): Blair Lonergan, at: theseasonedmom.com/cut-out-sugar-cookies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Shamrock Sugar Cookies

Prep Time

15 mins

Cook Time

10 mins

Refrigeration Time (Inactive)

1 hr

Total Time

1 hr 25 mins

Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing.

Category: Dessert

Cuisine: All Cuisines

Keyword: shamrock cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookies:

2¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
¾ cup butter (=12 Tbl. or 1½ sticks), at room temp.
2 large eggs at room temp.
1¼ teaspoons vanilla extract
¼ teaspoon almond extract

For Icing: (this is optional, but can be used to decorate cookies!)

3 cups powdered sugar
3 Tablespoons milk + more as needed
2 Tablespoons light corn syrup
½ teaspoon vanilla extract
gel food coloring (optional) to color the icing

US Customary - Metric

Instructions

For Cookies:

Cream butter and sugar together in large bowl, using electric mixer. Beat until fully combined/fluffy. Add eggs, one at a time, beating between each addition. Measure vanilla and almond extracts into batter; continue beating until they're incorporated into dough.
In separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this (a little at a time) to the bowl of batter, while mixing on LOW speed until combined. Cookie dough will be fairly thick, and a bit sticky.
Divide dough into two equal portions. Put each on lightly floured silicone mats OR parchment paper (also floured). Use a rolling pin (lightly floured) to roll each portion of dough out until it is ¼" thick. If dough begins to stick, sprinkle dough and rolling pin with a tiny bit more flour. After dough is rolled to ¼" thickness, lightly sprinkle the top of dough with flour. Cover each portion with plastic wrap; refrigerate at least 2 hours (or overnight, if desired).
Preheat oven to 375°F. before cutting out cookies.
Take 1 portion of chilled dough out of refrigerator (keep other one refrigerated). Use shamrock cookie cutter to cut out cookies. Place cookies on large baking sheets lined with silicone mats, or lightly floured parchment paper. Leave 2" between cookies. Remove remaining half of dough from refrigerator; repeat process. The size cookie cutter(s) you use determines the total quantity of cookies. TIP: You can use those remaining scrap pieces of dough! Combine scraps, re-roll the dough, cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want dough cold/firm again, so cookies don't spread out too much while baking, ruining their shape!
Bake cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE! Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Make Icing And Decorate:

Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla into a medium bowl. If you want colored icing, add gel coloring. Stir until ingredients are fully combined, lump-free, and desired color. If icing is too thick, add a bit of milk (about 1 teaspoon) at a time, stirring until it reaches desired consistency. Icing should be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.
Wait until cookies have cooled to room temperature before decorating. After decorating, let cookies rest, so the icing hardens. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made for cookies WITHOUT icing. If icing is added to the cookies, their approximate caloric value would increase to 138 per cookie, on average.

Nutrition Facts

Shamrock Sugar Cookies

Amount Per Serving (1 cookie)

Calories 95 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 21mg7%

Sodium 67mg3%

Potassium 27mg1%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 133IU3%

Calcium 9mg1%

Iron 1mg6%

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

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06
Feb
2023

Citrus Cannoli

categories: Desserts, Doughnuts/Pastries, Holidays!

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Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Do you enjoy cannoli? My husband and I sure do! We have a coffee house very close to us that serves cannoli, and we have been known to drive there, just for the cannoli! A few years back while on a cruise up the eastern coast of the U.S., we spent a day in Boston.

We enjoyed doing the Freedom Trail walk, seeing historic sites, such as The Boston Commons, and Paul Revere’s home. We also saw the Old North Church and the “Cheers” bar from the old TV show. Our day also included tracking down a famous cannoli shop in the north end of Boston, to bring back some cannoli onto the ship. YUM!

A few years ago, a dear friend of ours who is a great Italian cook, posted a recipe she uses for homemade cannoli. After adapting the recipe slightly for our tastes and preferences, I made these delicious citrus cannoli. YUM!

The recipe, as written, will yield about 15-18 delicious cannoli. Cannoli are always best eaten the same day you make them, so share them!. I’ve shared them with quite a few of our neighbors!

Making citrus cannoli takes a bit of time and prep, but the finished treats are worth every minute! They’re DELICIOUS! Here’s how to make them:

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

Make The Citrus Ricotta Filling For the Cannoli

Place ricotta cheese in a wire mesh strainer over a bowl, and let the excess liquid drain out. Discard liquid, then place the drained ricotta in a blender.

Cover and blend the ricotta until it becomes smooth. You can also use an electric mixer to mix the ricotta until smooth, if that is more convenient. Pour the smooth ricotta into a large bowl.

Gently FOLD in un-sifted powdered sugar, vanilla extract, and finely grated orange zest. Continue to gently fold these ingredients into the ricotta until completely incorporated.

Cover the bowl, and keep the citrus ricotta filling refrigerated and well chilled until you’re ready to fill the cannoli shells.

Make The Dough For The Cannoli Shells

While the ricotta mixture chills in the refrigerator, make the dough for the cannoli shells. Sift flour, salt and sugar together in a large mixing bowl. Use your fingers to create a “well” in the center of the mixture.

Add a slightly beaten egg and cold butter (cut in pieces) to the center well. Stir the egg and butter into the flour, from the outside in, to incorporate them into and moisten the flour mixture.

Add Marsala wine, one Tablespoonful at a time, stirring only until the dough mixture clings together.

Use your hands to shape the dough into a firm round ball, then wrap the dough tightly with plastic wrap. Let the dough rest at room temperature for 15 minutes before unwrapping.

Cut Out And Shape the Cannoli Shells For Frying

Unwrap the dough, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about ¼” thick. Use a 3½” round biscuit or cookie cutter to create circles out of the dough (each circle is 3½” wide).

Use the rolling pin to roll out each circle just a bit more into a slightly oval shape. You should end up with approx. 15-18 dough circles (and sometimes more).

Lay a metal cannoli tube (bought a set of 4 on Amazon for about $7) across the middle of a dough circle. Wrap the dough around the cannoli tube, and seal the edges together with a slightly beaten egg white (acts like glue), to hold the two seams together. Press the seam together, to ensure the cannoli shells seal properly and hold together when frying.

Use your fingers to slightly flare the edges (on both ends) of the dough out a little bit before frying the cannoli shells.

Cook The Cannoli Shells

Heat oil in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time in the hot oil for ONE MINUTE, turning until they become golden in color on all sides.

NOTE: If using a smaller skillet, only cook 2-3 at a time so the cannoli don’t touch while cooking.

Use tongs to carefully remove the cannoli shells from the hot oil and transfer them to paper towels to drain. Allow the fried cannoli shells to cool for 5-8 seconds, then carefully slide them off the metal tubes onto paper towels.

Next Batch!

Wrap the next batch of cannoli shells back onto the metal forms, making sure to seal them well. Re-check the temperature of the oil to make sure it is 350°F. before adding the cannoli shells..

Repeat the cooking process until all the cannoli dough has been used. Let the cannoli shells cool completely after frying, before decorating and filling the shells.

NOTE: If you want to FREEZE some of the shells for later use, wrap the cooled shells carefully, then store them in the freezer in an airtight container. When you are ready to use them, thaw and then decorate shells and fill with cold ricotta mixture before serving.

Decorating The Citrus Cannoli Shells

Decorating the cooled cannoli shells is optional, but it really gives them a wonderful look! Melt semi sweet chocolate chips in a double boiler (or in the microwave) until completely smooth.

Lightly dip the ends (both sides) of the cannoli shells into melted chocolate, then immediately sprinkle the chocolate with finely chopped pistachios. You can also sift powdered sugar onto the shells, if desired.

Place the shells on a wire rack after decorating, and let them cool completely at room temperature until the chocolate has hardened. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..

Serve The Citrus Cannoli

Remove the chilled citrus ricotta filling from the refrigerator. Use a pastry bag to pipe the filling into each of the shells. I pipe it into both ends of the cannoli shell.

If you don’t have a pastry bag, you can add the citrus filling to a zip-loc bag. Snip a corner off a bottom edge to pipe it, OR you can carefully fill the shells using a small spoon.

NOTE: Citrus cannoli are at their very best when eaten on the same day they are made. The shells are much crisper that way, the way you want them to be.

Yes, you can refrigerate leftovers, but honestly, the shells will soften up when filled and refrigerated, so it’s not recommended.

I hope you have the chance to try making this recipe for yummy citrus cannoli. They’re really good! 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 DESSERT 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 dessert recipes for you 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.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from our friend, Diane Mueller

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Citrus Cannoli

Prep Time

40 mins

Cook Time

5 mins

Total Time

45 mins

Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Category: Dessert

Cuisine: Italian

Keyword: citrus cannolis

Servings: 15

Calories Per Serving: 306 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Citrus Ricotta Filling:

4 cups ricotta cheese drained
1½ cups un-sifted powdered sugar
4 teaspoons vanilla extract
½ cup finely grated orange zest orange peel, not the white pith

For Cannoli Shells:

1¾ cup all purpose flour
½ teaspoon salt
2 teaspoons granulated sugar
1 large egg slightly beaten
2 Tablespoons COLD butter cut in small pieces
¼ cup Marsala wine
1 large egg white slightly beaten
OIL, for frying 1" deep in skillet used

For Decorating Cannoli Shells (optional, but good):

½ cup semi sweet chocolate chips
½ cup chopped pistachios

Instructions

Place ricotta in a wire mesh strainer over a bowl. Let liquid drain (and discard). Place ricotta in blender. Cover and blend until smooth (can use electric mixer). Put ricotta in a large bowl. Gently FOLD in powdered sugar (un-sifted), vanilla, and orange zest. Continue to fold in, until fully incorporated. Cover bowl; refrigerate ricotta filling until ready to fill cannoli shells.
To make cannoli shell dough, sift flour, salt and sugar into large bowl. Create a "well" in the center. Add slightly beaten egg and cold butter (cut in pieces) to the "well". Stir egg/butter pieces into flour, from the outside in, to incorporate them into flour mixture. Add Marsala wine, one Tablespoonful at a time, stirring only until dough clings together. Use your hands to shape dough into a firm round ball. Wrap dough tightly with plastic wrap. Let dough rest at room temperature for 15 minutes before unwrapping.
Unwrap dough; place it on lightly floured work surface. Roll dough out with rolling pin until about ¼" thick. Use a 3½" round biscuit or cookie cutter to cut out circles of dough. Roll each circle just a bit more into a slightly oval shape. You should have approx. 15-18 dough circles (sometimes more).
Lay metal cannoli tube across middle of the dough circle. Wrap dough around metal tube; seal edges together well, brushing them with lightly beaten egg white, to hold seams together; pinch seam together. This is an important step, to ensure cannoli shells seal properly and hold together when frying. Use fingers to slightly flare edges (on both ends) of dough out a bit before frying.
Heat oil (2" deep) in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time for ONE MINUTE, turning as they cook until they become golden in color on all sides. NOTE: If using a smaller skillet, only cook 2-3 at a time so cannoli don't touch while cooking. Use tongs to carefully remove cooked shells from hot oil; transfer to paper towels to drain. Let shells cool for 5-8 seconds, then carefully slide them off (hot) tubes onto paper towels. Re-check oil temp. for each batch to make sure it is at 350°. Repeat cooking process until all dough has been used. Let shells cool completely before decorating and filling. NOTE: If you want to FREEZE some shells for later use, wrap cooled shells carefully; store in freezer in airtight container. When ready to use, thaw and decorate shells; fill with cold ricotta mixture before serving.
To decorate cannoli shells, melt chocolate chips in double boiler (or microwave) until smooth. Lightly dip both ends of shells into melted chocolate; immediately sprinkle chocolate with chopped pistachios. Place shells on a wire rack after decorating; cool at room temp. until chocolate hardens. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..
Remove cold ricotta filling from refrigerator. Use a pastry bag to pipe filling into cannoli shells (both ends). TIP: No pastry bag? Add ricotta filling to a zip-loc bag. Snip a corner off bottom of bag to pipe it, OR fill shells using a small spoon. NOTE: Citrus cannoli are at their best, eaten the same day they're made. Cannoli shells are crisper that way. Yes, you can refrigerate leftovers, but the shells will soften when filled and refrigerated, so it's not recommended.

Recipe Notes

NOTE: Caloric calculation was based on 1 cannoli out of a total of 15 cannoli being made. It also includes the optional chocolate and pistachio decorations. If made WITHOUT the chocolate and pistachio, each of the 15 cannoli would have a caloric calculation of approx. 248 calories each.

Nutrition Facts

Citrus Cannoli

Amount Per Serving (1 cannoli (decorated))

Calories 306 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 50mg17%

Sodium 155mg7%

Potassium 181mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 15g17%

Protein 11g22%

Vitamin A 390IU8%

Vitamin C 5mg6%

Calcium 154mg15%

Iron 2mg11%

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

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