Category: Desserts

Coffee Ice Cream

Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

Coffee Ice Cream…yum. It sure sounds good right now! I am sitting here in my Pacific Northwest home, writing this simple homemade ice cream recipe on a day where it will be hitting 95 degrees! A bit of a heat wave today for us Oregonians. Whew…it’s hot out there!

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

When it’s this hot outside we LOVE making homemade ice cream! My husband and I love the flavor of this simple and delicious, creamy, and COLD coffee ice cream. I’ve made this recipe too many times to count, for our family and friends. Call me crazy, but I’ve even been known to package up pints of homemade ice cream as surprise gifts for friends!

So Many Ways To Enjoy Coffee Ice Cream!

I’ve added in various ingredients at times (as the mood hits). Some favorite things we enjoy adding are chocolate chips, chocolate fudge, etc. I’ve even served this coffee ice cream on top of brownies, or molten lava cakes (see photo below). This yummy ice cream is always a big hit, whichever way I serve it. We all scream for ice cream, right?

Coffee ice cream on top of molten lava cake with syrup and whipped cream

Enjoy this basic coffee ice cream recipe, but make it YOUR OWN! Add whatever goodies you think would make this even better than it already is!

Coffee Ice Cream in a glass serving bowl.
Nothing beats a cup, bowl, or cone with some great homemade coffee ice cream in it (and maybe a bit of hot fudge), on a hot, summer day. I hope you enjoy this recipe, made in your very own ice cream maker.

Coffee ice cream with fudge topping, in a blue mug

The Ice Cream Maker I Use

I love the convenience of my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Machine. NO- I am NOT compensated by the manufacturer for saying that…I just LOVE my ice cream maker!. There is no need for ice or rock salt. This machine just plugs into an electrical outlet, and goes to town making great ice cream ready to eat in about 20 minutes!

I use this electric machine to make ice cream.

I can’t even begin to count how many times I’ve made this coffee ice cream over the years! Sure do hope you will give this delicious ice cream a try… I’m sure you will enjoy it!

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, which is located at the top of the page. I have quite a few of them you’ll really enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Author's signature

Recipe Source: Cuisinart Instruction and Recipe Booklet, page 9 ( copyright 2002 Cuisinart)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Coffee Ice Cream
Prep Time
5 mins
Cook Time
0 mins
Freezing Time
25 mins
Total Time
30 mins
 
Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!
Category: Dessert
Cuisine: American
Keyword: coffee ice cream
Servings: 12 1/2 cup servings
Calories Per Serving: 203 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup whole milk , well chilled
  • 3/4 cup granulated sugar
  • 3 Tablespoons instant coffee crystals (or espresso powder)
  • 2 cups heavy whipping cream , well chilled
  • 1 teaspoon vanilla extract
Instructions
  1. Place the milk, granulated sugar and instant coffee crystals (or espresso powder) into a medium sized mixing bowl.
  2. Using a hand mixer (on low speed) or a wire whisk, mix these three ingredients until the sugar and coffee crystals are dissolved. This will take about 1-2 minutes.
  3. STIR in the heavy whipping cream and the vanilla extract.
  4. Once all ingredients have been combined, pour the ice cream mixture into the canister of your ice cream machine, and freeze according to manufacturer's instructions.
Nutrition Facts
Coffee Ice Cream
Amount Per Serving (0.5 cup)
Calories 203 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 56mg19%
Sodium 24mg1%
Potassium 100mg3%
Carbohydrates 15g5%
Sugar 13g14%
Protein 1g2%
Vitamin A 615IU12%
Vitamin C 0.2mg0%
Calcium 51mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade coffee ice cream is rich and creamy, is easy to make with only a few ingredients, and is the perfect frozen treat on a hot summer day!

 

 

Save

Save

Boysenberry Shortbread Tart

Boysenberry Shortbread Tart features fresh berries, and buttery streusel topping on a shortbread crust! This yummy dessert will be a family favorite!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

I love boysenberries. I love shortbread. Combine them and you will have this amazing Boysenberry Shortbread Tart, with fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite! !

I’ve been making an Apple Shortbread Tart for many years now. One day last summer, after picking fresh boysenberries at a local U-Pick farm, I decided to play around with the recipe just a bit and create a new version using BOYSENBERRIES!

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

My Love for Boysenberries Began Early In Life

I grew up in Southern California and always enjoyed the times our family was fortunate enough to go to Knott’s Berry Farm, where one of our favorite treats to get there was a piece of fresh baked boysenberry pie. You can click on the link for boysenberry to see a brief history of how this berry came to exist. It was their signature dessert!

My Great Aunt Juanita also grew boysenberries in her backyard! As a kid, when we would visit in the summer, she would let us pick a few, and she would always make a big boysenberry cobbler for dessert. Oh man…what memories –  and to this day, boysenberries are still my absolute favorite berry!

Boysenberry, fresh picked straight off the vine!

I love to make boysenberry jam, boysenberry pie and boysenberry cobbler! And now, I love Boysenberry Shortbread Tarts! I LOVE boysenberries (I know…I’m repeating myself, but it’s true!) I pick enough each summer and flash freeze them so they will last all year long…ooh…they are soooo good!

Making the Shortbread Crust Is EASY!

The shortbread crust is made by blending butter, flour, sugar, and salt until the mixture is crumbly (about the size of peas). This can be done using a food processor OR by using a hand held pastry blender.

Mixing sugar and butter to make shortbread crust for tart

Once reduced to about the size of peas, two egg yolks are added to the shortbread crust ingredients and mixed in. I typically use a food processor to do the blending, because it only takes a few pulses to get the job done!

Egg yolks are added to shortbread crust mixture in food processor

Once processed, the shortbread crust mixture is packed down onto the bottom and sides of a tart pan (the kind with removable bottom).

Shortbread mixture is packed into tart pan to form crust

Fill the Crust And Bake

To create the filling, I used a boysenberry pie filling recipe I’ve used for years from a Pillsbury cookbook. It’s really simple to make. The filling is poured into the shortbread crust, and topped with streusel before baking.

So there ya have it… my little boysenberry shortbread tart EXPERIMENT.  Make it, bake it, let it cool. Then all that’s left is to cut a slice, take a bite (well, several bites!), and be delighted to discover just how amazing tasting this dessert is! Oh my goodness! It is so delicious!

Baked boysenberry shortbread tart on serving platter

Who Wants A Bite Of Boysenberry Shortbread Tart?

The crust is buttery (as all good shortbread should be, right?), and is easy to make. I use a tart pan with a removable bottom, which helps to get this tart out of the pan and onto a pretty serving platter.

Slice of boysenberry shortbread tart on plate, served with whipped cream

I really hope you will give this great tasting dessert a try. If you cannot find boysenberries easily (a friend who lives in Tennessee told me recently via Facebook that they are often difficult to find), I guess you could use blackberries. I’ve never tried them in this recipe, but they are fairly close in taste to a boysenberry.

Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. You might also want to try different variations on this recipe, such as Apple Shortbread Tart or Peach Shortbread Tart.  Both of these fruit versions taste totally amazing, too! Enjoy, and have a great day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureShortbread Tart Recipe Adapted from : Shari Altree
Boysenberry Filling Source: Pillsbury Cookbook, copyright 1973, by the Pillsbury Company

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Boysenberry Shortbread Tart
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Category: Dessert
Cuisine: American
Keyword: boysenberry shortbread tart
Servings: 8 slices
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 2 egg yolks
For the filling:
  • 4 cups boysenberries
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Make the shortbread crust: Blend all crust ingredients(except egg yolks) until the butter is reduced to the size peas. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and into the pleated sides to form a solid crust.

  3. Make the boysenberry filling: Place the boysenberries in a large bowl. Add the sugar, flour and cinnamon. Mix gently to coat the boysenberries. Once the berries and dry ingredients are mixed together, gently spoon the berries into the crust.

  4. Sprinkle the reserved 1/4 of the crust mixture over the top of the berries. Cover the entire top of the tart.

  5. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Place tart pan on a wire rack to cool. Once cooled, if using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve warm, with whipped cream or vanilla ice cream. ENJOY!
Nutrition Facts
Boysenberry Shortbread Tart
Amount Per Serving (1 slice)
Calories 478 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 228mg10%
Potassium 140mg4%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 42g47%
Protein 5g10%
Vitamin A 640IU13%
Vitamin C 2.1mg3%
Calcium 33mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Boysenberry Shortbread Tart features fresh berries, and a buttery streusel topping on a simple shortbread crust! This yummy dessert will be a family favorite!

Save

Save

Chocolate Dream Cups with Raspberry Mousse

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

Dessert table including chocolate dream cups with raspberry mouse.

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!

Melted chocolate painted inside a cupcake liner for chocolate dream cups.

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!

Chocolate dream cups resting on platter while chocolate hardens
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.

A few ingredients to make mousse filling for chocolate dream cups.
Just whip and whip and whip, and before ya know it, the mousse base will be ready for the raspberry puree!

Cream is whipped for raspberry mousse, to fill chocolate dream cups.
It looks so pretty when you add the raspberry puree into the mousse filling!

Raspberry puree is added to whipped mousse filling for chocolate dream cups.
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.

Miniature edible chocolate dream cups are filled with raspberry mousse.
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!

Chocolate dream cups are topped with whipped cream and sprinkles to serve.Close up of chocolate dream cups with raspberry mousse filling.
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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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)
Instructions
  1. 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.
  2. 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..
  3. To make the mousse: Drain raspberries; press the berries through a sieve to remove the seeds. Discard the seeds and keep the puree.
  4. Beat the whipping cream, sugar, and vanilla in medium bowl until soft peaks form.
  5. 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.
  6. In a separate medium bowl, beat the whipping cream, sugar and vanilla until soft peaks form.
  7. Pour the slightly cooled gelatin mixture into the whipped cream mixture; continue beating until soft peaks become stiff.
  8. 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.
  9. 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.

Here’s one more to pin on your Pinterest boards!Chocolate Dream Cups with Raspberry Mousse are edible chocolate "cup shells" filled with creamy raspberry mousse! Perfect bite sized treats for any event!

Save

Save

Red, White and Blue Fruit Tart

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

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
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.

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
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. 

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
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!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!

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

You Can Also Find Me On Social Media:

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

Author's signature

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
Instructions
  1. 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).
  2. 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.
  3. 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!
  4. TO MAKE THE FILLING: In a medium sized bowl, mix the halved strawberries and blueberries. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Here’s one more to pin on your Pinterest boards!Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

 

Save

Save

Save

Save

Mom’s Chocolate Chip Cookies

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. 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.

Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!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!
Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!
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:

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 signatureOriginal 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
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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

 

 

Save

Save

Save

Mom’s Chocolate Buttercream Frosting

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!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!

Cocoa powder/ other ingredients are mixed with melted butter to make chocolate frosting.

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!

Here is the chocolate buttercream frosting on a cake.

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

Mom's chocolate buttercream frosting on yellow cupcakes.

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 (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 signatureRecipe 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
Instructions
  1. Place butter in a small saucepan over low heat and heat until melted. Remove pan from heat.
  2. Add cocoa powder to melted butter and mix until combined. Add salt, vanilla, and milk; mix well.

  3. 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).

  4. 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.

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

 

Save

Save

Rocky Road Ice Cream

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

This is the ice cream machine I used to make rocky road ice cream.

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!

The rocky road ice cream is now ready to eat!

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?

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

You Can Also Find Me On Social Media:

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

Author's signature

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
Instructions
  1. Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
  2. Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
  3. 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.

  4. 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!)

  5. 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.

  6. 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.

Here’s one more to pin on your Pinterest boards!Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Save

Save

Save

Glazed Chocolate Doughnuts

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

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

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

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

Making Doughnuts

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

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

Baking Glazed Chocolate Doughnuts Instead Of Frying Them

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

Pan used for baking glazed chocolate doughnuts.

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

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

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

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

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Glazed Chocolate Doughnuts
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!
Category: Breakfast
Cuisine: American
Keyword: glazed chocolate doughnuts
Servings: 10
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the doughnuts:
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips (Optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 Tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the glaze:
  • 1 1/2 cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375 degrees.
  2. Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
  3. In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.

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

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

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

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

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

 

 

Save

Save

Chocolate And Strawberry Napoleons

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

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

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

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

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

Prepare Strawberries

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

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

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

Make The Chocolate Filling

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

Prepare The  Puff Pastry For Chocolate Strawberry Napoleons

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

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

Bake The Puff Pastry

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

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

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

Serving Chocolate Strawberry Napoleons

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

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

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

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

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

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

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

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

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

Looking For More DESSERT Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Chocolate and Strawberry Napoleons

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate And Strawberry Napoleons
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
A delicious chocolate, strawberry, and cream-filled pastry sure to impress your guests!
Category: Desserts
Cuisine: American
Keyword: chocolate strawberry napoleons
Servings: 8
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 sheet Puff Pastry (1/2 of a 17.3 oz. box) , thawed
  • 1 cup heavy whipping cream (very cold)
  • 3 Tablespoons confectioner's (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 cups fresh , sliced strawberries (do not use frozen for this recipe)
  • 1 Tablespoon granulated sugar
  • 1 teaspoon water
  • *Optional: Confectioner's Sugar and Chocolate Syrup (or melted and slightly cooled chocolate chips) for garnish (you know...to make it purdy!!!)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Prepare strawberries: In a small bowl, mix the sliced strawberries with the granulated sugar and the water. Stir until combined. Set aside and let them sit quietly for approx. 30 minutes, then drain off the juice. This process is called "mascerating" the berries. Set asdide , until ready to use.

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

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

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

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

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

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

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

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

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

 

Save

Chocolate Chip Cheesecake-Swirl Brownie Bites

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

A variety of small desserts, including the chocolate chip brownie bites!

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.

A brownie batter is mixed and then chocolate chips are stirred in.
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.

Cheesecake filling for the brownie bites is mixed together in a large bowl until smooth.
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.

Brownie batter is divided into miniature muffin cups that have been lightly greased.
Add the cheesecake batter by large dollops onto each of the muffin cups of chocolate batter. Divide the cheesecake filling evenly between the cups.

Cheesecake filling is dolloped onto the brownie batter in the muffin 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.

Cheesecake filling is swirled into the brownie batter in the muffin cups.
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!

One of the chocolate chip brownie bites, with cheesecake swirl filling.

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:

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 signatureRecipe 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
Instructions
  1. Preheat the oven to 350 degrees. Spray one or two miniature muffin tins with a non-stick cooking spray; set aside.
  2. Using a small saucepan, melt the butter over medium heat. Set aside.

  3. Combine granulated sugar, cocoa powder and salt in a large bowl. Add melted butter and vanilla. Mix into dry ingredients until well combined. Stir in eggs, one at a time. Once batter looks shiny and thick, add flour and mix it in well. Keep stirring until ingredients have been incorporated. Fold the chocolate chips into the batter. Spoon about a tablespoon of the brownie batter into each of the wells of prepared muffin tin(s).

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

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

Recipe Notes

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

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

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

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

 

Save

Save