Desserts Archives

Category: Desserts

20
Jun
2014

Chocolate Dream Cups with Raspberry Mousse

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Chocolate Dream Cups with Raspberry Mousse are edible chocolate “cup shells” filled with creamy raspberry mousse! Perfect bite sized treats for any event!

What a mouthful…Chocolate Dream Cups with Raspberry Mousse. Bet ya can’t say that ten times in a row… ESPECIALLY while stuffing these delicious bite-sized treats into your mouth!

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

These cute little chocolate dream cups with raspberry mousse are just one of the desserts I brought to our family’s Easter brunch this year, along with Spring Flower Sugar Cookies, Lemon Curd Filled Won Ton Cups, and Chocolate Chip Cheesecake-Swirl Brownie Bites (as seen in photo below).

The way I figure it is, if you can just EAT the container that holds the raspberry mousse, the less dishes there will be to clean up. That works for me just fine! These cute little treats with raspberry mousse in a totally edible chocolate shell taste wonderful! They are the perfect “little yummy bites” to take to a party or a potluck where you’re the person who gets to bring dessert.

Making The Edible Shells For Chocolate Dream Cups

The prep work on these chocolate dream cups is where you will need to spend some time. Getting the chocolate shells thicken enough to hold the mousse at times can seem daunting, but fear not! It CAN be done, and the results are worth it! It’s a little bit messy, but who cares, right? You are going to create a masterpiece!

The photo below is of the “shells” coated with chocolate after the first coating. You will need to do 2-3 coats of chocolate to ensure the chocolate shell will be thick enough to hold the mousse without breaking!

Making the Raspberry Mouse Is Easy

It’s VERY easy to make the delicious raspberry mousse that goes in the cute little chocolate shell cups.

Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

It looks so pretty when you add the raspberry puree into the mousse filling!

Time To Fill The Edible Chocolate Dream Cups With Raspberry Mouse

Now it’s time to fill these little darlings! See how tiny, but CUTE they are (especially when compared to my ginormous fingers)!!! Little chocolate dream cups! The edible chocolate shells have hardened well, and are thick enough to hold the raspberry mousse.

The paper liners are carefully removed from the chocolate shells, and then the mousse is spooned into each one.

Refrigerate the filled chocolate dream cups in a covered container until the mousse has set up (at least 2 hours or even overnight), then carefully (and I mean carefully!) remove the mini-cupcake papers.

Time To Decorate The Chocolate Dream Cups!

Now make the chocolate dream cups look cute with a small amount of whipped cream and some decorative sprinkles! Voila! You did it! Serve these chocolate dream cups with raspberry mousse at any event, and enjoy!

I sure hope you enjoy these chocolate dream cups with raspberry mousse… my family sure did! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of dessert ideas, including:

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Recipe Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=8026&name=Chocolate-Dream-Cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Dream Cups with Raspberry Mousse

Prep Time

4 hrs

Cook Time

0 mins

Total Time

4 hrs

Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Category: Dessert

Cuisine: American

Keyword: chocolate dream cups

Servings: 18 servings

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the chocolate shells:

1 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening

For the raspberry mousse:

1 pkg. (10 oz) frozen red raspberries, thawed
1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1 cup (1/2 pint) cold whipping cream
1/4 cup confectioner's sugar (powdered sugar)
1/2 teaspoon vanilla extract
3-4 drops red food color
18 miniature paper baking cups
whipped cream and decorative sprinkles (for garnish, if desired)

US Customary - Metric

Instructions

To make the chocolate "shells": Put the chocolate chips and the shortening in a small (microwave safe) bowl. Microwave on medium (50%) for 1 minute. Stir. If the chips are not completely melted, place back in the microwave and cook for 15 additional seconds (on medium) at a time, stirring after each 15 second interval, until chocolate chips are melted and well incorporated into a smooth mixture.
Using a soft bristled pastry brush, carefully coat the bottom and the pleated surfaces with the melted chocolate. Try to apply chocolate thickly and evenly (yes this is a bit messy!). Refrigerate chocolate cups for 10 minutes, then re-apply another coat of chocolate to the shells, making sure to cover any thin spots! (you can reheat the chocolate if needed (medium heat for a few seconds). If necessary, repeat a third coating. Cover and refrigerate the chocolate cups (in their paper wrappers) for at least 2 hours or overnight, until ready to fill..
To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
Sprinkle the unflavored gelatin over the Tablespoon of cold water in a small bowl. Let this mixture soften for about a minute. Now add the 2 Tablespoons of boiling water and stir until the gelatin is completely dissolved. The gelatin will be clear. Let this gelatin mixture cool just a bit.
In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
Slowly fold the raspberry puree and the red food color into the whipped cream mixture. Refrigerate the mousse for half an hour, then carefully fill the cold chocolate cups.
Refrigerate the filled chocolate cups until set. Carefully remove the paper wrappers. Garnish as desired.

Recipe Notes

**The Prep time includes several hours of refrigeration time- FYI)
Keep leftovers refrigerated!

Nutrition Facts

Chocolate Dream Cups with Raspberry Mousse

Amount Per Serving (1 piece)

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 6mg0%

Potassium 66mg2%

Carbohydrates 7g2%

Sugar 5g6%

Protein 1g2%

Vitamin A 200IU4%

Vitamin C 0.1mg0%

Calcium 15mg2%

Iron 0.6mg3%

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

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18
Jun
2014

Red, White and Blue Fruit Tart

categories: Desserts, Holidays!, Pies/Tarts

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Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

July 4th is just around the corner! Time is flying by…does it feel like that to you? It sure does to me. Time to get planning. Last year I made each of us a Red, White and Blue Fruit Tart for dessert, to celebrate Independence Day!

I’d never made individual fruit tarts like this before, but knew where to start: my standard pie crust recipe (from my Mom). As to everything else…unlimited as to what I could do. I figured why not experiment and see if I could make a fruit tart like I’ve seen in bakeries before?

I knew I needed to make a strawberry glaze to make it just right, so I went in search of a “good” glaze recipe (similar to a strawberry pie glaze). I found one and forged ahead, determined to make a fruit tart worthy of the ol’ red, white and blue celebration!

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

This Fruit Tart Is A July 4th Treat Worth Making

Here’s the result… I added a baked pastry star to really add some patriotic spirit, and guess what? These fruit tarts were actually quite delicious…and festive! The red strawberries, blue blueberries (not to be redundant or anything), flaky crust, coupled with a dollop of white whipped cream makes these a July 4th treat worth making!

How To Save Time Making These Tarts

They were fairly easy to prepare, also, which is always a plus in my book! If you want to cut corners and take even less time to put these together, I suggest using pre-made pie crusts or pre-made tart shells, courtesy of your local grocery store.

That would really cut down on the time involved to make the crusts… but if you’re a die-hard like me, you really prefer making your own crust. Whatever works best for you…that’s my mantra.

I used miniature tart pans that have removable bottoms, which made it very easy to remove the tarts from the pans once completed. They aren’t very expensive…I think I bought 4 of them for around $8 last year. I sure have gotten lots of good uses out of them, and would recommend them for this dessert. I’m pretty sure a miniature pie pan could also be used to prepare these tarts.

Serving The Red, White And Blue Fruit Tarts

When ready to serve, remove the red, white and blue fruit tarts from the pans and place on plates. They look wonderful, especially when served with a cookie “star” on top along with a dollop of whipped cream.

I hope that you have a wonderful and safe Fourth of July, spent with family or friends, enjoying our great nation, some delicious food, and maybe even some fireworks! Perhaps you will consider making a red, white and blue fruit tart part of your celebration!

Have a great Independence Day… and enjoy a red, white and blue fruit tart! Thanks for sopping by, and I hope you will come back soon.

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of fantastic dessert recipes you’ll enjoy, including:

Interested In More Recipes?

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

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Pastry Dough Source: DIY – Mom’s Pie Crust
Strawberry Glaze Source: http://allrecipes.com/recipe/strawberry-glazed-pie/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Red, White and Blue Fruit Tart

Prep Time

4 hrs 30 mins

Cook Time

10 mins

Total Time

4 hrs 40 mins

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

Category: Dessert

Cuisine: American

Keyword: fruit tart

Servings: 4 tarts

Calories Per Serving: 747 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastry Crust:

2 cups unsifted all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
5-7 Tablespoons cold water

For Fruit Filling:

25-30 fresh strawberries , de-stemmed, hulled, sliced in half
1 cup fresh blueberries

For Strawberry Glaze:

2/3 cup granulated sugar
1 cup water
4 Tablespoons strawberry jello powder
4 Tablespoons cornstarch

For Garnish:

Colored decorating sugar (for decorating pastry stars)
Whipped cream

US Customary - Metric

Instructions

TO MAKE THE PASTRY CRUST AND THE DECORATIVE STARS: : Mix flour and salt in large bowl (or food processor). Cut in the shortening, using a pastry blender if preparing by hand, or in the food processor, until the crumbs are pea-sized. Sprinkle the dough with the water (begin by only using 5 Tablespoons, then add additional water, as needed), Mix together until a dough ball forms and holds together (don't get it too wet, though).
Place dough ball on a lightly floured surface and roll out (just like you are making a pie crust). Invert a pastry pan over the dough and cut out a circle that is a bit larger than your tart pan. Repeat until you have 4 tart dough circles cut out. Spray each tart pan with a non-stick baking spray. Gently place each dough circle into the tart pans, using your fingers to press lightly into the pan. Try to keep the crust an even thickness. Prick the crust in various places with the tines of a fork to help alleviate some "shrinkage" as the crust cooks.
With the leftover pastry dough, cut out star shapes. Brush stars lightly with water, then sprinkle generously with colored decorating sugar. Bake pastry shells and stars in a 400 degree oven. The tart shells will need to cook for approximately 10 minutes or until golden brown. The stars will take a little less time (so keep an eye on them!-you don't want them to get too brown). When done, remove from oven to a wire rack and let cool completely. Do not remove tart pans until right before you serve them!
TO MAKE THE FILLING: In a medium sized bowl, mix the halved strawberries and blueberries. Set aside.
TO MAKE THE STRAWBERRY GLAZE: Mix the sugar, water, strawberry jello powder, and cornstarch in a medium saucepan. Stir well to combine, then bring to a boil. Boil for 1 minute. Remove from heat. Set aside and let sauce cool slightly.
TO ASSEMBLE FRUIT TARTS: Fill each tart shell with strawberry/blueberry mixture. Add additional fruit (if needed to fill). Carefully spoon the strawberry glaze over the fruit. Divide it between the 4 tarts. Leaving the tarts still in the tart pans, place in refrigerator for a minimum of 3-4 hours.
When ready to serve, carefully remove the tart from the pan, add a pastry star to top of tart, and garnish with a generous dollop of whipped cream.
Serve and enjoy!

Recipe Notes

**PREP TIME includes 4 hours of refrigeration.

Nutrition Facts

Red, White and Blue Fruit Tart

Amount Per Serving (1 tart)

Calories 747 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 8g50%

Sodium 646mg28%

Potassium 210mg6%

Carbohydrates 105g35%

Fiber 4g17%

Sugar 40g44%

Protein 8g16%

Vitamin A 20IU0%

Vitamin C 47.7mg58%

Calcium 21mg2%

Iron 3.3mg18%

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

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15
Jun
2014

Mom’s Chocolate Chip Cookies

categories: Chocolate, Cookies, Desserts

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Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!

Truthfully, I have tried many recipes over the years. Especially the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this recipe.

I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips. Now THAT’S a classic cookie!

They were always delicious, but these taste BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe, originally. I’ve had it in my recipe box for years and years.

By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!

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

Mom’s Chocolate Chip Cookies Are the BEST!

THIS Mom (yep… ME) loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven.

You know what kind of chocolate chip cookie I’m talking about, right? The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT.

Sounds like kind of a Three Bears thing going on here! My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.

These Cookies Are LARGE!

This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.

Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!

So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!) Hope you enjoy them.

Looking For More COOKIE Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mom's Chocolate Chip Cookies

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Category: Cookies

Cuisine: American

Keyword: chocolate chip cookies

Servings: 18 large cookies (approx.)

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup cold butter = 2 sticks of butter
1 cup dark brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
12 oz. semi-sweet chocolate chips
1 cup pecans (or walnuts), chopped

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).
Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.
In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.
Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.
Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!

Recipe Notes

**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.

Nutrition Facts

Mom's Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 310 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 156mg7%

Potassium 175mg5%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 40IU1%

Vitamin C 0.1mg0%

Calcium 32mg3%

Iron 2.5mg14%

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

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26
May
2014

Mom’s Chocolate Buttercream Frosting

categories: Cakes, Chocolate, Desserts

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It’s easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

I love to bake cakes and cupcakes…this is hands down my favorite frosting! This chocolate buttercream frosting is wonderfully creamy and delicious, and is easy to make from scratch!

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

Chocolate Buttercream Frosting Just Like My Mom Made It!

When I was growing up, one of our family’s favorite desserts was when my Mom would go into our kitchen after dinner and whip up a “from scratch” chocolate cake.

She would frost it with her creamy chocolate buttercream frosting, and we would dig in! Well, this is her recipe for the frosting.

Make The Frosting

Making the chocolate buttercream frosting is simply a matter of melting butter. Once it’s melted, you add other ingredients (cocoa powder, powdered sugar, salt, vanilla, etc.).

Stir or beat until it becomes a nice, chocolate frosting! It’s a CINCH to make, and you can thicken it by adding a bit more powdered sugar, if desired!

Many Uses For Chocolate Buttercream Frosting

I’ve made it many times over the years when I need an easy chocolate buttercream frosting to cover a cake, brownies or cupcakes!

It’s always more tasty and inexpensive when you make it from scratch with a few common ingredients (probably already in your pantry).

The recipe makes enough to cover a bunch of cupcakes, a 13×9 sheet cake, or a two layer cake. It is full of chocolate flavor, very creamy and delicious! Hope you enjoy it!

If you enjoy homemade cake frosting, be sure to check out my recipes for Coconut Pecan Frosting, Grandma’s Fluffy White Frosting, and The Best Brownie Frosting.

Looking For More CHOCOLATE DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy chocolate dessert recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: My Mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mom's Chocolate Buttercream Frosting

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

Category: Dessert

Cuisine: American

Keyword: chocolate buttercream frosting

Servings: 24 Enough for 24 cupcakes or one layer cake

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 Tablespoons butter
4 Tablespoons cocoa powder
1 dash salt
1 teaspoon vanilla extract
12 ounces powdered sugar (3/4 of a 16 oz. box)
1/4 cup milk plus more if needed

US Customary - Metric

Instructions

Place butter in a small saucepan over low heat and heat until melted. Remove pan from heat.
Add cocoa powder to melted butter and mix until combined. Add salt, vanilla, and milk; mix well.
Slowly add the powdered sugar; beat until thoroughly combined. If the frosting is too thin for your liking, add additional powdered sugar (a little at a time). If frosting is too thick, add a little bit of milk (a little at a time).
Frost cake or cupcakes and enjoy!

Recipe Notes

Recipe Source: My Mom

Nutrition Facts

Mom's Chocolate Buttercream Frosting

Amount Per Serving (1 (frosting for one cupcake)

Calories 84 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 7mg2%

Sodium 28mg1%

Potassium 16mg0%

Carbohydrates 14g5%

Sugar 14g16%

Vitamin A 90IU2%

Calcium 5mg1%

Iron 0.1mg1%

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

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24
May
2014

Rocky Road Ice Cream

categories: Chocolate, Desserts, Ice Cream/Frozen Treats

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Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Who wants some Rocky Road Ice Cream? This yummy ice cream is a personal favorite of mine. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop of this ice cream, if offered! Today I want to share a wonderful recipe for homemade rocky road ice cream. It tastes wonderful, and is easy to prepare.

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

Time For Homemade Ice Cream

As the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night!

I get inspired to drag out my trusty, beloved Cuisinart ice cream maker and get busy in the kitchen! It’s been fun making ice cream using this machine, because you do not need rock salt OR ice to freeze the ice cream. EASY PEASY!

Why I LOVE Rocky Road Ice Cream!

I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”. The recipe sounded pretty “spot on”, so I decided to give it a try, and now it is one of my favorite homemade ice creams! Rocky road ice cream is a chocolate based ice cream, packed full of marshmallows, chocolate chips and pecans. Because of those yummy ingredients, it’s a real taste treat!

How Much Rocky Road Ice Cream Will This Recipe Make?

The original rocky road ice cream recipe makes just over 4 quarts (using a standard sized ice cream maker). Those are the ingredient quantities I have listed here in the printable recipe below.

When I made this rocky road ice cream, I simply halved the recipe to work in my smaller indoor ice cream maker. If you want to make the full recipe, simply refrigerate the extra until ready to freeze another batch later in the day or the next day!

Hope you enjoy making some great homemade ice cream this summer! It’s very simple to make, and is always a big hit with everyone who tries it! Have a great day, friends. Make it a GOOD one! Please come back soon for more delicious recipes.

Looking For More ICE CREAM Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Rocky Road Ice Cream

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Category: Ice Cream

Cuisine: American

Keyword: rocky road ice cream

Servings: 32 servings (4 quarts total)

Calories Per Serving: 407 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups whole milk
3 cups half and half
9 ounces semi-sweet chocolate , chopped
2.75 cups granulated sugar
3/4 teaspoon salt
6 cups heavy whipping cream
1,5 cups miniature marshmallows
1.5 cups miniature semi-sweet chocolate chips
1 cup chopped pecans
6 teaspoons vanilla extract

US Customary - Metric

Instructions

Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
Remove pan from heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes. When the ice cream mixture has cooled completely, pour it into a large bowl.
Stir in the remaining ingredients. (Note: If using a smaller Cuisinart like mine, add the remaining ingredients in during the last 5 minutes of freezing time!). Cover bowl and refrigerate for at least 30 minutes (you want it cold!)
When ready to make the ice cream, fill the cylinder of your machine 2/3 full. Freeze, according to the manufacturer's instructions for your ice cream maker. If you need to make this in two batches, cover bowl and refrigerate until you are ready to freeze.
Once the ice cream has frozen, transfer it to a freezer container. Ice cream will need to "ripen" and firm up in your freezer for 2-4 hours before serving.

Nutrition Facts

Rocky Road Ice Cream

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

Calories 407 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g100%

Cholesterol 72mg24%

Sodium 94mg4%

Potassium 216mg6%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 26g29%

Protein 3g6%

Vitamin A 785IU16%

Vitamin C 0.5mg1%

Calcium 93mg9%

Iron 1.3mg7%

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

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22
May
2014

Glazed Chocolate Doughnuts

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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

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

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

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

Making Doughnuts

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

Baking Glazed Chocolate Doughnuts Instead Of Frying Them

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

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

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

Another Benefit To Making Homemade Glazed Chocolate Doughnuts

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

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

Interested In More Recipes?

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Recipe Source: http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Chocolate Doughnuts

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

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

Category: Breakfast

Cuisine: American

Keyword: glazed chocolate doughnuts

Servings: 10

Calories Per Serving: 255 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the doughnuts:

1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (Optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 Tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

For the glaze:

1 1/2 cups powdered sugar
6 Tablespoons milk
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.
Spoon the batter (or pipe it) into a greased doughnut pan. Fill each "well" about 3/4 of the way full with batter. Bake doughnuts at 375 degrees for 8 minutes, or until the top of the doughnut springs back when touched.
Remove doughnut pan from oven when done, and let the doughnuts cool IN THE PAN for 2-3 minutes before you remove them to wax paper. Repeat with another batch to finish batter. Let doughnuts cool before icing.
Make The Glaze: Mix the powdered sugar, milk and vanilla in a small pan over low heat. Mix well to combine. Remove the pan from the heat. Pour glaze into a large bowl. Carefully hold a cooled doughnut and "dunk" it in the glaze to coat it; set glazed doughnut on a wire rack to let the glaze harden. Enjoy!

Nutrition Facts

Glazed Chocolate Doughnuts

Amount Per Serving (1 doughnut)

Calories 255 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 6g38%

Cholesterol 21mg7%

Sodium 76mg3%

Potassium 87mg2%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 80IU2%

Calcium 40mg4%

Iron 1mg6%

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

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08
May
2014

Chocolate And Strawberry Napoleons

categories: Chocolate, Desserts, Doughnuts/Pastries

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

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

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

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

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

Prepare Strawberries

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

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

Make The Chocolate Filling

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

Prepare The Puff Pastry For Chocolate Strawberry Napoleons

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

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

Bake The Puff Pastry

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

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

Serving Chocolate Strawberry Napoleons

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

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

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

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

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

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

Looking For More DESSERT Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate And Strawberry Napoleons

Prep Time

40 mins

Cook Time

10 mins

Total Time

50 mins

A delicious chocolate, strawberry, and cream-filled pastry sure to impress your guests!

Category: Desserts

Cuisine: American

Keyword: chocolate strawberry napoleons

Servings: 8

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 sheet Puff Pastry (1/2 of a 17.3 oz. box) , thawed
1 cup heavy whipping cream (very cold)
3 Tablespoons confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
2 cups fresh , sliced strawberries (do not use frozen for this recipe)
1 Tablespoon granulated sugar
1 teaspoon water
*Optional: Confectioner's Sugar and Chocolate Syrup (or melted and slightly cooled chocolate chips) for garnish (you know...to make it purdy!!!)

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Prepare strawberries: In a small bowl, mix the sliced strawberries with the granulated sugar and the water. Stir until combined. Set aside and let them sit quietly for approx. 30 minutes, then drain off the juice. This process is called "mascerating" the berries. Set asdide , until ready to use.
Prepare Chocolate Filling: In a large mixing bowl, beat the heavy cream, confectioner's sugar, cocoa powder and vanilla on high speed until soft peaks form. Cover and refrigerate, until ready to use.
Take the thawed pastry sheet and gently unfold it onto a lightly floured work surface. Cut the pastry (along the fold marks) into 3 strips. Now cut each of the strips into 4 rectangles. Put the 12 pastry rectangles onto 2 baking sheets. Bake at 400 degrees for 10 minutes, or until the pastries turn golden brown. Remove pastries from oven and place on wire racks. Let these cool for about 10 minutes.
Once cooled, take a sharp knife and carefully split each pastry into 2 layers (horizontally, of course!). You should now have 24 pastry rectangles (you will use 3 for each serving).

To Make The Napoleons:

Place a bottom pastry layer onto each individual serving plate (8 total). Divide HALF of the chocolate filling between all 8 portions. Spoon chocolate filling, to cover (and kind of spill over sides).
Divide and spoon HALF of the strawberries over the chocolate filling on each portion. Top each dessert with another pastry layer. Repeat process with an additional layer of chocolate and strawberries for each dessert. Top each dessert off with another pastry rectangle (use an original "top" piece).

To Garnish and Serve:

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

Recipe Notes

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

Nutrition Facts

Chocolate And Strawberry Napoleons

Amount Per Serving (1 g)

Calories 296 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 40mg13%

Sodium 88mg4%

Potassium 137mg4%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 435IU9%

Vitamin C 21.4mg26%

Calcium 32mg3%

Iron 1.3mg7%

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

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28
Apr
2014

Chocolate Chip Cheesecake-Swirl Brownie Bites

categories: Chocolate, Desserts

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Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.

Looking for a great dessert treat? This recipe is one of the “small bite” desserts I made for Easter brunch. I found the recipe on Pinterest, and decided to make some for everyone to enjoy!

I loved making a variety of bite-sized desserts for our brunch. Here’s a photo of all of them, including Chocolate Dream Cups with Raspberry Mousse, Lemon Curd Filled Won Ton Cups, and Spring Flower Sugar Cookies!

Since the chocolate chip brownie bites are made in miniature muffin tins, the recipe yields approximately 32 little bite-sized treats! This is a wonderful, “easy to make” recipe for a large group. So yummy! Hope you enjoy them, friends! Here’s how to make them.

Make The Brownie Batter

Melt butter in a small saucepan over medium heat. Set the saucepan aside. Combine granulated sugar, cocoa powder and salt in a separate, large bowl. Add the melted butter and vanilla to this mixture, and mix until combined.

Stir eggs into the batter, one at a time. Once batter is shiny and thick, add flour and mix it in well. Keep stirring until all the ingredients have been incorporated. Fold the chocolate chips into the batter. Set the batter aside while you make the cheesecake filling.

Make The Cheesecake Filling

In a large mixing bowl, beat together all the ingredients for the cheesecake batter. This filling is made using cream cheese, powdered sugar, vanilla and an egg yolk. Once fully smooth and combined, set the bowl aside.

Time To Assemble The Brownie Bites

Lightly grease miniature muffin cups. Spoon about a tablespoon of the brownie batter into each of the wells of the prepared muffin tin(s).You may need to make chocolate chip brownie bites in batches, because this recipe yields about 32 brownie bites.

Add the cheesecake batter by large dollops onto each of the muffin cups of chocolate batter. Divide the cheesecake filling evenly between the cups.

Time to Bake These Little Treats!

Use a knife to gently swirl the brownie batter and cheesecake batter together in each muffin cup. Place the muffin tin in the oven, and bake at 350°F for 15-20 minutes or until done.

It’s easy to test for doneness by inserting a toothpick down into the top of one of the brownie bites. If the toothpick comes out clean, they’re finished baking. Transfer pan to a wire rack to cool.

Enjoy The Chocolate Chip Cheesecake-Swirl Brownie Bites!

Once the chocolate chip brownie bites have cooled to room temperature, grab one and take a big bite! They’re very chocolatey and the cheesecake filling adds another level of taste to mini treats.

Here’s a close up look at one of these cute little Chocolate Chip Cheesecake-Swirl Brownie Bites (yum). See that cheesecake filling inside? Go for it… take a bite and see how good they are!

Sure hope you have the opportunity to try these chocolate chip brownie bites! They are really delicious! Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Take care, 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 amazing dessert recipes for you to enjoy, including:

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Recipe Source: http://www.domesticate-me.com/chocolate-chip-cheesecake-swirl-brownie-bites/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip Cheesecake-Swirl Brownie Bites

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.

Category: Desserts

Cuisine: American

Keyword: chocolate chip brownie bites

Servings: 32

Calories Per Serving: 118 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the brownie batter:

1/2 cup butter (+ 2 Tablespoons)
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (+ 2 Tablespoons)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs , cold
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips

For the cheesecake swirl:

8 oz. cream cheese , softened
1/4 cup granulated sugar (+ 2 Tablespoons)
1/4 teaspoon vanilla extract
1 large egg yolk

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Spray one or two miniature muffin tins with a non-stick cooking spray; set aside.
Using a small saucepan, melt the butter over medium heat. Set aside.
Combine granulated sugar, cocoa powder and salt in a large bowl. Add melted butter and vanilla. Mix into dry ingredients until well combined. Stir in eggs, one at a time. Once batter looks shiny and thick, add flour and mix it in well. Keep stirring until ingredients have been incorporated. Fold the chocolate chips into the batter. Spoon about a tablespoon of the brownie batter into each of the wells of prepared muffin tin(s).
In a separate bowl, beat the cheesecake swirl ingredients (softened cream cheese, granulated sugar, vanilla extract and egg yolk) together until fully combined. Add a dollop of the cheesecake swirl batter (about 1/2 Tablespoon) to the top of each brownie cup. Take a knife and gently swirl the cheesecake batter down into the brownie batter.
Bake at 350 degrees for 15-20 minutes (until toothpick comes out clean). Check them at 15 minutes. Keep an eye on them so you don't overcook them! When done, remove them to a wire rack to cool. Let brownie bites COOL before trying to remove them from the pan. Repeat process with remaining batter (if making them one muffin tin at a time)...then ENJOY!!!!!

Recipe Notes

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

Nutrition Facts

Chocolate Chip Cheesecake-Swirl Brownie Bites

Amount Per Serving (1 brownie bite)

Calories 118 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 28mg9%

Sodium 81mg4%

Potassium 78mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 155IU3%

Calcium 19mg2%

Iron 0.7mg4%

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

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24
Apr
2014

Lemon Curd Filled Won Ton Cups

categories: Desserts

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

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

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

Lemon Curd Won Ton Cups Were Perfect For Easter Brunch!

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

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

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

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

Lemon Curd Won Ton Cups Can Be Made Ahead If Necessary

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

Make The Lemon Curd

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

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

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

Prepare The Won Tons

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

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

How To Shape The Won Ton Cups

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

Bake Won Ton Cups

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

Garnish Each Lemon Curd Won Ton Cup

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

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

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

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a large variety of dessert recipes you’ll want to check out, including:

Interested In More Recipes?

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

Recipe Adapted From: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

0 from 0 votes

Lemon Curd Filled Won Ton Cups

Prep Time

3 hrs

Cook Time

7 mins

Total Time

3 hrs 7 mins

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

Category: Dessert

Cuisine: American

Keyword: lemon curd won ton

Servings: 12 servings

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the lemon curd:

2 eggs , plus 2 egg yolks
1/2 cup granulated sugar
8 Tablespoon cold , unsalted butter, cut into small pieces
6 Tablespoon fresh lemon juice
2 teaspoon finely grated lemon rind
1/8 teaspoon salt

For the won ton cups:

12 won ton wrappers
1/4 cup granulated sugar
2-3 Tablespoon melted butter

US Customary - Metric

Instructions

To make the lemon curd:

In a small saucepan (over medium heat), combine the eggs, egg yolks, and sugar. Whisk these together well.
Once mixed, whisk in the lemon juice, lemon zest, and the salt.
Add the butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While the curd is cooling, give it a good stir every few minutes. Once the lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours). While the curd is chilling, make the won ton cups.

To make the won ton cups:

Preheat oven to 350 degrees.
Melt 2-3 TBSP of butter in a small saucepan or in your microwave. When done, remove from heat. In a SEPARATE bowl, place 1/4 cup granulated sugar. Set melted butter and the bowl with the sugar next to each other on the counter, to make the won tons.
Prepare one won ton at a time. Using a pastry brush, brush both sides of the won ton with the melted butter, making sure to completely coat each side. Once done, sprinkle ONE side of the won ton with granulated sugar. **I held the won ton in one hand and sprinkled the sugar on it with my other hand. Take the won ton, sugar-side UP, and lightly press it into the well of a miniature muffin pan. Place won ton wrappers in every other cup, so the edges will not touch. If you have two mini-muffin tins, use both. Repeat with remaining won ton wrappers.
Bake the won ton cups at 350 degrees, until they are lightly browned (about 7 minutes). When done, remove pan(s) from oven and place on wire rack. Let cups cool slightly, then CAREFULLY remove them from pan. (I found there was still some melted butter in the bottom of the cups when they were done baking, so I just turned them upside down on paper towel to let it run off).
Fill each (completely cooled) cup with chilled lemon curd, garnish with a dollop of whipped cream, a raspberry and a mint leaf. Voila! Grab one and ENJOY!

Recipe Notes

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

Nutrition Facts

Lemon Curd Filled Won Ton Cups

Amount Per Serving (1 serving)

Calories 166 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 53mg18%

Sodium 161mg7%

Potassium 23mg1%

Carbohydrates 17g6%

Sugar 12g13%

Protein 1g2%

Vitamin A 330IU7%

Vitamin C 3.3mg4%

Calcium 10mg1%

Iron 0.4mg2%

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

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18
Apr
2014

Chocolate Butterscotch Peanut Clusters

categories: Candy, Chocolate, Desserts, Holidays!

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

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

Are Chocolate Butterscotch Peanut Clusters Easy To Make?

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

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

How Are They Made?

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

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

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

Looking For More Candy or Chocolate Recipes?

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

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5 from 3 votes

Chocolate Butterscotch Peanut Clusters

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

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

Category: Candy, Desserts

Cuisine: American

Keyword: chocolate butterscotch peanut clusters

Servings: 48 chocolates (approx.)

Calories Per Serving: 89 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces semi-sweet chocolate chips
2 cups butterscotch chips
12 ounces salted cocktail peanuts

US Customary - Metric

Instructions

Melt the chocolate and butterscotch chips in a double boiler (chips in small pot, which is sitting on top of a pot of boiling water-be careful not to get any water into chocolate or chocolate will seize up).
When chips have melted, remove from heat and stir in peanuts until coated.
Drop peanut clusters by rounded spoonfuls onto wax paper.
Let the chocolate butterscotch covering harden before serving. Enjoy!

Nutrition Facts

Chocolate Butterscotch Peanut Clusters

Amount Per Serving (1 chocolate)

Calories 89 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 58mg3%

Potassium 75mg2%

Carbohydrates 9g3%

Sugar 7g8%

Protein 2g4%

Vitamin A 10IU0%

Calcium 10mg1%

Iron 0.4mg2%

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

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