Category: Desserts


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!
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.

Soft butter and powdered sugar are beaten until fluffy.Lemon juice, flour and cornstarch are added to the butter mixture in bowl.

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.

A soft, crumbly dough is formed in the mixing bowl.

A ball of dough for the lemon meltaway cookies is formed.

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.

Cookie dough is cut in half, then rectangular logs of dough are rolled.The cookie dough logs are wrapped and refrigerated for 2 hours.

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.

Each chilled dough log is cut into thin slices.The cookies (which look like large French fries) are put on baking sheet.

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.

After baking, the lemon meltaway cookies cool on a wire rack.

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.

Yellow lemon frosting is made by mixing ingredients in a small bowl.

Lemon frosting is spread on the lemon meltaway cookies before serving.

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.

A white plate with several lemon meltaway cookies, ready for eating.

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 (1st and 15th) 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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Author's signature

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

  1. Cream butter and powdered sugar in a mixing bowl, and until fluffy in texture. Add lemon juice; beat until incorporated.

  2. 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.

  3. 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.

  4. Preheat oven to 350℉. ( or 176.66℃.).

  5. 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.

  6. 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.

  7. 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.

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

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

 


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”.
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.

Butter is melted in a large non-stick saucepan on the stovetop.Miniature marshmallows are added to the melted 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. 

The mini marshmallows begin to melt as they are cooked and stirred.When the marshmallows are 90% cooked, remove the pan from the stove.

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.

Stir crispy rice cereal into the marshmallow/butter mixture until combined.Pour mixture onto parchment paper lined baking dish.

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. 

Shape the crispy rice cereal mixture into a square and cool 15 minutes.Cut mixture into heart shapes using a heart-shaped cookie cutter.

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.

Red chocolate candy melts are melted in the microwave until smooth.

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.

Sprinkles are added to chocolate covered krispie treats right after dipping.

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!

Milk chocolate and red chocolate candy melts are used to cover treats.One of the chocolate covered krispie treats is shown cut in half, on white plate.

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 a few recipes that would be wonderful for Valentines Day, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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!
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Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

  1. Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.

  2. 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.

  3. 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.

  4. 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.

  5. Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.

  6. 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.

  7. 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.

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

 


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!
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.

Butter, brown and granulated sugars, vanilla and salt are blended until creamy.Sifted flour and milk are mixed into the cookie dough.

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

Miniature semi-sweet chocolate chips are stirred into the dough.The dough for the raspberry thumbprint cookies is very crumbly.

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.

Crumbly cookie dough is shaped by hand into 1" balls.

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.

A thumb is used to slightly indent cookie dough balls on a baking sheet.A small amount of raspberry jam is placed in the cookie indentation.

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. 

The raspberry thumbprint cookies cool on wire rack after baking.A close up of one of the raspberry thumbprint cookies on a wire rack.

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!

A white platter is used to serve the raspberry thumbprint cookies.

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 (1st and 15th) 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

Author's signature

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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

  1. Preheat oven to 375℉.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Here’s one more to pin on your Pinterest boards!Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!


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.
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.

Ingredients that will be used to make peppermint patty bars.Electric mixer is used to combine peppermint filling ingredients in a bowl.

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.

Crumbly peppermint dough is kneaded by hand until it is compacted.Dough is shaped into a rough rectangular log shape in bowl.

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!

Peppermint filling is formed into a 9" long x 1½" wide long log shape.The peppermint patty filling is wrapped, then refrigerated 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. 

A serrated knife is used to slice the peppermint patty filling into 32 pieces.

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.

Three photo collage showing the steps in melting the chocolate candy wafers.

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).

Each peppermint bar is coated in chocolate and decorated with sprinkles.

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!

A platter with peppermint patty bars that are ready to be served.White peppermint filling is shown inside one of the peppermint patty bars.

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 (1st and 15th) 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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Author's signature

Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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:

  1. 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.

  2. 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!

  3. 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:

  1. 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.

  2. 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.

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

 


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!
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. 

Soft butter and granulated sugar are beaten together until creamy.An egg and molasses are beaten into the butter/sugar mixture.

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

The gingerbread batter is now ready for the dry ingredients.

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

Dry ingredients (flour, spices, etc.) are whisked together in a large mixing bowl.

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.

Dry ingredients are slowly added to the gingerbread batter to combine.Hot water is added to dry ingredients and gingerbread 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!

Homemade gingerbread batter in a greased/floured cake pan.A 13" x 9" pan of freshly baked homemade gingerbread.

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!

Homemade gingerbread, with powdered sugar and whipped cream on top.Slice of homemade gingerbread, served with whipped cream, on a white plate.

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 (1st and 15th) 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!
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Author's signature

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

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5 from 1 vote
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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

  1. Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.

  2. 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.

  3. 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.

  4. 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.

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

 


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)!
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.

A pastry blender is used to cut vegetable shortening into flour/salt mixture.Pie crust dough is shaped into a ball, then wrapped and refrigerated.

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.

Egg, brown sugar, corn syrup and vanilla for pie filling are in a bowl.Mixed with a fork, the pie filling is combined and ready to fill pie crusts.

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.

Miniature tart pans with removable bottom plates are used for this dessert.

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.

Chilled dough is cut into two pieces to form crust.Two little tart pans, filled with the chilled pie dough.

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. 

Pecan halves are added to the pie dough crust.Pie filling is poured over the pecans in the pie crusts.

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).

One of the little pecan pies for two, cooling, after baking for 35 minutes.Transferred out of the tart pans, little pecan pies for two cool on a wire rack.

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!

Little pecan pies for two, served on a white plate, with whipped cream on top.The inside of the miniature pecan pies is thick, sweet, and decadent.

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 (1st and 15th) 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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Author's signature

Original recipe source: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.

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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

  1. 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℉.

  2. Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.

  3. 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.

  4. 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).

  5. 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.

  6. 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!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)!


Sep
2023

Blackberry Cobbler Mini Skillets

categories: Cobblers and Crisps, Desserts
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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.
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. 

Fresh picked blackberries will be used to make the mini cobblers.Blackberries, with brown sugar, cinnamon, lemon zest & juice, etc. in bowl.

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. 

The blackberry cobbler filling, after combining ingredients.Two, 6" cast iron skillet with blackberry cobbler filling in them.

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.

A pastry blender is used to cut cold butter into the cobbler topping ingredients.Sour cream is stirred into the cobbler topping until combined.

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!

The cobbler topping is a soft, crumbly dough in a big bowl.Crumbly dough is placed on top of the blackberry filling in the mini skillets.

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)!

Two blackberry cobbler mini skillets cooking by a roast chicken on Traeger grill.The cobbler crumb topping is light golden brown after they finish cooking.

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!

One of the blackberry cobbler mini skillets, served with ice cream on top.A spoonful of warm blackberry cobbler, with some vanilla ice cream.

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 (1st and 15th) 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

Author's signature

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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

  1. Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.

  2. 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.

  3. 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.

  4. 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)!

  5. 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.

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

 


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!
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.

Stems and cores are removed from rinsed, fresh strawberries.Granulated sugar and water are added to sliced fresh strawberries in bowl.

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.

A pastry blender is shown cutting the butter into the flour mixture.

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.

Milk, sour cream, one egg and vanilla are combined in a metal bowl.Egg mixture is added to the dry ingredients in a large white bowl.

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

The dough for the simple strawberry shortcake is fairly thick.

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.

A mound of shortcake batter on parchment paper, ready to be baked.Four baked shortcakes, golden brown on top, resting on parchment paper.

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.

Whipping cream ingredients are mixed with electric beater until stiff peaks form.

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).

A shortcake, cut in half, on a white plate, ready for strawberry filling.Sliced strawberries piled on the bottom half of the 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.

Simple strawberry shortcake, with mint garnish, served on a white plate.

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!

Strawberries and whipped cream inside the simple strawberry shortcake.

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 (1st and 15th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

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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

  1. TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.

  2. 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:

  1. 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.

  2. 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!

  3. 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.

  4. 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:

  1. Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.

  2. 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.

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

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


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 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.

Four cups of fresh strawberries are used to make this recipe.

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.

Strawberries are rinsed, cored, and sliced in half, then placed in bowl.Granulated sugar is added to the halved strawberries in a bowl.

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.

Amaretto liqueur will be added to the bowl of strawberries.Pouring amaretto into the bowl with the strawberries and granulated sugar.

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.

Strawberry halves are stirred, to dissolve sugar in the amaretto in bowl.

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.

Powdered sugar, whipping cream and almond extract, in a large metal bowl.Almond flavored whipping cream is beaten until peaks form.

 

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.

A scoop of vanilla ice cream is placed in glass dish to start making the sundae.Macerated strawberries are added on top of the vanilla ice cream in dish.

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.

Almond whipping cream and toasted, sliced almond top the sundae.A strawberry almond Romanoff sundae, ready to be enjoyed.

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 (1st and 15th) 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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Author's signature

Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

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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

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

  2. 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.

  3. 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.

  4. 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.

Here’s one more to pin on your Pinterest boards!A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

 


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.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.

Note on a plate of chocolate covered strawberries sent to our room on a cruise.

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.

Large fresh strawberries are needed to make chocolate covered strawberries.Strawberries in a colander are gently rinsed with water.

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. 

The strawberries air dry on layers of paper towels.Each strawberry is gently patted completely dry using paper towels.

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.

A four photo collage showing various stages of melting the chocolate.

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.

A completely dry strawberry is dipped into the melted chocolate.Entire strawberry (except for leaves) is coated with melted chocolate.

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.

Chocolate covered strawberries resting on wax paper-lined baking sheet.

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.

Four photo collage showing ways to decorate chocolate covered strawberries.

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.

White plate with chocolate covered strawberries topped with colored sprinkles.

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.

A chocolate covered strawberry sliced in half to reveal the inside.

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 (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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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

  1. Cover a baking sheet with wax paper.

  2. 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".

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Here’s one more to pin on your Pinterest boards!Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.