Category: Desserts


Feb
2014

Bruleéd Blood Orange Mini-Cheesecakes, with Citrus Sauce

categories: Desserts
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Blood Orange Mini-Cheesecakes are decadent treats, with a graham base, orange/cheesecake filling, ricotta glaze, bruleéd topping and a citrus sauce!Blood Orange Mini-Cheesecakes are decadent treats, with a graham base, orange/cheesecake filling, ricotta glaze, bruleéd topping and a citrus sauce!

My husband and I, along with four dearly loved friends, have enjoyed fantastic “Themed” dinner parties together for the past several years. We have cooked and celebrated great meals with one individual theme for each evening. I prepared these Bruleéd Blood Orange Mini-Cheesecakes with a Citrus Sauce for an “Orange” themed evening.

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

Themed Dinners For The WIN!

Other evenings of “featured ingredients” or “Themes” have included Chocolate, Pomegranate, Orange, Pasta, Mediterranean, Burger Test Kitchen, and Watermelon. Every course for the themed dinner (appetizers, beverages, soups, salads, main dishes and desserts) has to include some form of the featured ingredient.

Our hostess for these evenings, my deeply treasured friend Shari (and my inspiration for all things “food”), is a wonderful cook. She specializes in the main dishes (usually 2-3) and they are unbelievable! I usually end up making the desserts (usually 3-4), and our other friends bring an appetizer and/or the beverages (also utilizing the same “themed” ingredient).

We have so much fun together and LOVE devouring the crazy recipes we all come up with! And we are all so FULL when we leave, we usually just waddle or roll out the door to our cars. Seriously.

How I Came Up with This Recipe

For our “Orange” themed dinner  a year or so ago (named “Night of the Bloody Oranges” by the way), I experimented with a recipe I found online. I ended up bringing these blood orange mini-cheesecakes as one of my dessert contributions that night. I took the original recipe and then made a citrus sauce to accompany it, and the results were delicious!

The cream cheese, ricotta, citrus, and graham cracker crust blend to make this a delightful cheesecake…and when paired with the bruleéd topping AND citrus sauce…whoa! This dessert is really, really good, and it looks great on a dessert plate, too! I’m not sure my photos do this dessert justice. Trust me…these are good. Really good.

Making The Orange Mini-Cheesecakes

Graham cracker crusts are made in small tart pans. These tart pans have removable bottoms, which makes it easy to remove and serve the desserts.

Graham cracker crusts are placed in the tiny tart pans.

The cheesecake filling is loaded in, and then the orange mini-cheesecakes are baked. Once baked, the little cheesecakes cool on wire racks.

The cheesecake topping has been baked, and is cooled completely before removing from pan..


Let the cheesecakes cool completely on a wire rack before removing from pans.

To Serve The Blood Orange Mini-Cheesecakes

Once totally refrigerated, carefully remove the tart pans from each orange mini-cheesecake. Add the ricotta topping to the top of each of the cheesecakes.
 
When you are ready to serve, it is time to bruleé the top of each dessert. Sprinkle sugar on top of each cheesecake. Use a kitchen torch to heat the sugar until the sugar is bruleéd, golden brown, and crunchy on top.  Now the orange mini-cheesecakes are ready to serve!

A ricotta topping is added to the cooled, baked mini-cheesecakes.
Serve The Orange Mini-Cheesecakes

The bruleéd orange mini-cheesecakes are served surrounded by citrus sauce, and with a slice of a blood orange on the side! YUM! It is such a delicious dessert!

The orange mini-cheesecakes are served on top of the citrus sauce.

 

Hope you enjoy this recipe for blood orange mini-cheesecakes! If you enjoy cheesecake-style desserts, be sure to check out my recipes for Chocolate Fudge Truffle Cheesecake! Have a great day!

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 delicious dessert recipes, 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 (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

 

Cheesecake recipe source: http://domesticfits.com/2012/02/22/bruleed-blood-orange-and-ricotta-mini-cheesecakes/

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Bruleed Blood Orange Mini-Cheesecakes, with Citrus Sauce
Prep Time
2 hrs 30 mins
Cook Time
12 mins
Total Time
2 hrs 42 mins
 

Blood Orange Mini-Cheesecakes are decadent treats, with a graham base, orange/cheesecake filling, ricotta glaze, bruleéd topping and a citrus sauce!

Category: Dessert
Cuisine: American
Keyword: orange mini-cheesecakes
Servings: 6 servings
Calories Per Serving: 562 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Crust:
  • 4 standard sized graham crackers , crushed (about 3/4 cup crushed)
  • 2 Tablespoons brown sugar
  • 3 Tablespoons butter , melted
For The Cheesecake Filling:
  • 8 oz. cream cheese , softened
  • 1/4 cup ricotta cheese
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 Tablespoons blood orange zest (finely grated blood orange peel)
  • 1/4 cup fresh squeezed blood orange juice (or use regular if you can't find blood oranges)
For The Topping:
  • 1/3 cup ricotta cheese
  • 1/3 cup confectioner's sugar (powdered)
  • 1/4 teaspoon vanilla extract
For The Citrus Sauce:
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons cornstarch
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1/2 teaspoon finely grated lemon rind
  • 1/2 teaspoon finely grated orange rind
For The Brulee:
  • Granulated sugar (to garnish and brulee the top of each mini-cheesecake-1 1/2 teaspoons per cheesecake)
US Customary - Metric
Instructions
  1. Make The Crust: Spray mini-cheesecake pans or small tart pans (with removable disk on bottom) with non-stick spray.
  2. Process the graham crackers and brown sugar in food processor until it becomes small crumbs. Add the melted butter and mix until it looks like wet sand. Place 1 Tablespoon of the crumbs into the bottom of each pan. Press the crumbs together with your fingers or a spoon until well compacted. Set aside.
  3. Make The Cheesecake Filling: Place the cream cheese and 1/4 cup ricotta cheese in the bowl of a stand mixer (or a large bowl, if using hand mixer). Beat on high until combined. Add 1/2 cup granulated sugar, and beat on high until mixture is creamed. Add the egg, orange zest and blood orange juice; beat until well combined. (Scrape the bottom of the bowl to ensure all ingredients are mixed in well). Spoon the batter into the prepared crusts, being sure to only fill them 3/4 of the way to the top.
  4. Bake the cheesecakes at 375 degrees for 12-15 minutes (until the cheesecake filling no longer jiggles when rack is shaken). Remove from oven and let them cool on a wire rack for at least 20 minutes before attempting to remove the cheesecakes from the pans. Once they cheesecakes have cooled, press gently upward on the bottom disk. The cheesecake should remove easily from the pan. Now careful remove the bottom "disk" from the cheesecakes. (TIP: If you are making these in batches, as I did, this is where you wash the tart pans and bottom disks and begin again with the crusts).
  5. Once the cheesecakes have cooled, you will notice that they sink slightly in the middle. That is normal. Now make the topping (this will fill in that indentation rather nicely!)
  6. Make The Topping: In a small bowl, mix the ricotta, powdered sugar and vanilla with an electric mixer, till well combined. Top each cheesecake with enough topping to fill the indented hole in the center till entire top surface is level. (see photo above). Place the cheesecakes in the refrigerator and refrigerate for at least 1 hour.
  7. Make The Citrus Sauce: While the cheesecakes are chilling, make the citrus sauce.
  8. Stir together the sugar, salt and cornstarch in a saucepan. Gradually stir in the orange juice (regular), lemon juice and the water. Stir. Cook these ingredients over medium heat till mixture has boiled for 1 minute and has slightly thickened. Remove from heat, and add the finely grated lemon and orange rinds. Cover and let cool in refrigerator until ready to serve.
  9. To Serve: Right before serving, sprinkle an even layer of granulated sugar (approx. 1 1/2 tsp.) over the top surface of each cheesecake. Slowly pass a kitchen torch over the sugar (about 2-3 inches away) until the sugar melts and turns golden brown (be careful not to burn the sugar OR your fingers!).
  10. Place the citrus sauce on each serving plate, and center the cheesecake on top. Garnish with a slice of a blood orange. Take a big bite (scoop up that citrus sauce) and ENJOY!
Recipe Notes

Prep time indicated includes an hour "inactive" refrigeration time.

Nutrition Facts
Bruleed Blood Orange Mini-Cheesecakes, with Citrus Sauce
Amount Per Serving (1 tart)
Calories 562 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 96mg32%
Sodium 363mg16%
Potassium 228mg7%
Carbohydrates 83g28%
Sugar 72g80%
Protein 7g14%
Vitamin A 955IU19%
Vitamin C 36.5mg44%
Calcium 115mg12%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blood Orange Mini-Cheesecakes are decadent treats, with a graham base, orange/cheesecake filling, ricotta glaze, bruleéd topping and a citrus sauce!

 

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Feb
2014

Blueberry Cheesecake Ice Cream

categories: Desserts, Ice Cream/Frozen Treats
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Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!
It’s Winter (brr!) and guess what? I’m sharing a recipe today for homemade Blueberry Cheesecake Ice Cream (ironic, isn’t it?). However… ice cream is good any time of the year, right? THIS ice cream is absolutely amazing! Why? Because it’s beautiful and delicious, AND is there ever a reason to NOT have ice cream?!  I don’t think so… Two summers ago I received a new ice cream maker as a gift, and I’ve LOVED trying lots of delicious ice cream recipes since then.

Previously I made homemade ice cream outside in our trusty electric ice cream maker, loading the salt and ice in layers, then waiting and waiting. It always turned out wonderful, but was a bit time consuming and messy.

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

I LOVE My Indoor Ice Cream Machine!

I received a Cuisinart indoor ice cream maker for a birthday… and it has been a game-changer! Now it can be pouring down rain or snowing outside (not that it would EVER happen in Oregon-ha ha) and I can be in my warm little kitchen making ICE CREAM (I know…I’m shouting, but don’t we all scream for ice cream?) No salt or ice to add, and ready in approx. 25 minutes. Yeah…this little ice cream maker is convenient and dangerous (to my waistline).

“Summer Of the Great Ice Cream Experiment”

So…back to my story: I decided to call that summer the “Summer of the Great Ice Cream Experiment”. I tried a new recipe almost every week or two and posted the pics on Facebook. Check out my Recipe Index to see all the ice cream recipes I’ve posted, including Strawberry, Chocolate Peanut Butter, Peach, and Coffee!

Out of all the recipes I tried, this one was my favorite! I made a couple of changes to the original recipe to suit my taste, and voila! An instant “keeper”.

This blueberry cheesecake ice cream is filled with cheesecake flavor, mingled in with with the graham cracker crust swirls, and I must say, the blueberry sauce is amazing! Give this recipe a try…it will NOT disappoint! It’s a party for your mouth.

Note: I am posting the recipe the way I modified it for my 2 quart ice cream maker. I made the topping ingredients and graham cracker crust ingredients as per the original recipe (so I would have extras for storing in my freezer). Refer to original recipe if you are making it in full sized ice cream maker.

Making The Blueberry Sauce

A blueberry sauce is cooked to add to ice cream.

Making Blueberry Cheesecake Ice Cream

A graham cracker mixture is made, then it is layered with the blueberry sauce onto the prepared ice cream…

Graham cracker crumbs are added to finished ice cream in a layer.

The ice cream is layered with graham cracker mixture, and the blueberry sauce. The blueberry cheesecake ice cream is then put into freezer to fully firm up and “ripen” for several hours.

Graham crackers crumbs and blueberry topping are layered in with the ice cream.

Now the blueberry cheesecake ice cream is almost ready to serve, after it has firmed up in the freezer. Now all that is left to do before serving is to top it with additional blueberry sauce and graham cracker mixture! That helps to make the presentation of the blueberry cheesecake ice cream look amazing, too!

Now the scoop of blueberry cheesecake ice cream just needs a topping.

Serving The Blueberry Cheesecake Ice Cream

When you’re ready to serve, just add a little bit of additional toppings to make it pretty! A little spoonful of blueberry sauce, and a sprinkle of graham cracker mix finishes off the blueberry cheesecake ice cream beautifully! Isn’t it gorgeous??? Grab a spoon, and dig in!

The blueberry cheesecake ice cream is topped with blueberry sauce and graham cracker crumbles to serve.

I sure hope you will consider making this delicious dessert!  I’m confident you and your friends or family will really enjoy this yummy frozen treat! The only thing left to do is… grab a spoon, take a big bite, and ENJOY some Blueberry Cheesecake Ice Cream!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few ice cream recipes to choose from, 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 (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

Adapted From: http://www.tasteofhome.com/recipes/blueberry-cheesecake-ice-cream

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blueberry Cheesecake Ice Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!

Category: Dessert
Cuisine: American
Keyword: blueberry cheesecake ice cream
Servings: 8 1/2 cup servings (2 quarts)
Calories Per Serving: 669 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Blueberry Sauce:
  • 1/2 cup granulated sugar
  • 1 Tablespoons cornstarch
  • 1/2 cup water
  • 1 1/4 cups fresh or frozen blueberries
  • 1 Tablespoon fresh lemon juice
For Graham Cracker Mixture:
  • 2 1/4 cups graham cracker crumbs (about 36 squares)
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter , melted
For Ice Cream:
  • 3/4 cup granulated sugar
  • 8 oz. package cream cheese , room temperature
  • 2 Tablespoons fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. In a saucepan, combine the sugar and cornstarch. Whisk in the water until the mixture is smooth. Stir in the blueberries and the lemon juice, then bring this mixture to a boil. Reduce the heat, then simmer (uncovered), for 5-6 minutes or until the mixture has thickened slightly. Stir mixture occasionally. Once the berry mixture has thickened, remove from heat. Cover and refrigerate until fully chilled. (I made this hours before making the ice cream)
  2. Preheat oven to 350 degrees. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in the melted butter and mix till combined. Pat this crumb mixture into an ungreased 9x13 baking pan. Bake at 350 degrees for 10-15 minutes or until the crumbs are lightly browned. When done, remove; cool mixture completely. (I did this ahead of time, as well). When the mixture is completely cooled off, crumble the graham cracker mixture and set aside.
  3. To make the ice cream: In a large bowl, beat all the ice cream ingredients together until the sugar has dissolved (you will have some small cream cheese lumps...this is okay). Fill the ice cream container (the FREEZING cold ice cream container) 2/3 full. Freeze as per the manufacturer's instructions.
  4. When ice cream is done, evenly disperse layers of ice cream, cooled and crumbled graham cracker mixture, and blueberry sauce 3 times. Remember to only use half of the crumbled graham crackers and berry sauce for this (it made extra, remember?) Remember to repeat the layers (for a total of 3 times).
  5. Layer 1: Ice Cream
  6. Layer 2: Graham Cracker Crumbles
  7. Layer 3: Blueberry Sauce
  8. Swirl through the layers with a knife, being sure to take the tip of the knife all the way to the bottom of the bowl or ice cream storage container you are using. Freeze for at least a couple of hours for the ice cream to "firm up".
  9. Once you are ready to serve, scoop it into serving dishes; lightly top each serving with a spoonful of the blueberry sauce and a sprinkling of graham cracker crumbles. Enjoy!
Nutrition Facts
Blueberry Cheesecake Ice Cream
Amount Per Serving (1 (1/2 cup) serving)
Calories 669 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g169%
Cholesterol 144mg48%
Sodium 384mg17%
Potassium 187mg5%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 44g49%
Protein 5g10%
Vitamin A 1680IU34%
Vitamin C 4.8mg6%
Calcium 127mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Cheesecake Ice Cream is the PERFECT frozen treat! Blueberry sauce, cream cheese and graham cracker crumbles add to the taste!

 

Save


Feb
2014

Classic Creme Bruleé

categories: Desserts
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Classic Creme Bruleé is a decadent dessert that can be made with only 5 ingredients. It has a custard filling, and a “crackable” sugar crust on top. And… it’s SO GOOD!Classic Creme Bruleé is a decadent dessert that can be made with only 5 ingredients. It has a custard filling, and a "crackable" sugar crust on top.
Well, another Valentine’s Day has come and gone. My husband and I have been sick for the past 10 days with major head colds and stubborn coughs. Time for Classic Creme Bruleé to make it all better, right? We were going to go out together as is our tradition, but neither of us felt like it this year. We were just too tired and sick to enjoy the celebration.

Well that’s a great sad tale, but the bottom line is “You still have to eat, right?” Right. Believe me, if I could’ve snapped my fingers and summoned my own personal chef to cook a fabulous meal and then clean it all up, I wouldn’t have batted an eyelash.

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

Valentines Day Dinner For The “Sickies”

But I live in reality world, so to ensure we didn’t shrivel up and die from starvation (*note: this might be an over-exaggeration on my part*), I decided to DRAG my “sniffle-y, cough-y” self (in my pajamas, I might add) into the kitchen and rustle up a decent dinner.

I ended up making pan seared Creole Salmon, with fresh asparagus and rice. Not bad for a sicko, right? But wait…there’s more. I decided to give it the old college try and make a nice dessert for my Valentine, even if it killed me. What did I make, you ask?

Classic Creme Bruleé! An easy, but decadent dessert that my husband LOVES. If you have never made creme brulee, give it a try. It’s truly a delicious classic! Hope you enjoy it… I know we did and we will (it made 4 portions…just our luck…leftovers tomorrow!!!!!) I even changed out of my “sick-girl” pajamas to eat dinner and dessert. A proud moment. The End.

Making Classic Creme Bruleé

Here is the classic creme bruleé, right after it came out of the oven.  My handy dandy butane kitchen torch is waiting patiently nearby to make the “magic” happen!

The creme bruleé has been baked, and chilled. Now time for torching!

Ready For The Blow Torch!

The top of each creme bruleé is sprinkled with a layer of granulated sugar, and now they are ready for the blow torch to crystallize the sugar on top into a crackly delight!

Granulated sugar is spread on the top of each creme bruleé before torching.

The sugar has been torched, and is now browned and hardened to form a crunchy crust on top of this classic creme bruleé.  Ooh… I can hardly wait!

The sugar has been browned and forms a crackable crust on top of the creme bruleé.

Ready To EAT!

Grab a spoon and crack through the top of one of these decadent desserts! Can you see how the sugar crust cracks? That is perfect, and exactly what it is supposed to do!  This creme bruleé dessert is so creamy, rich tasting, and good. Go ahead… take another bite. You’re gonna enjoy this treat.

The crust is cracked open on the creme bruleé, revealing the custard filling.

Hope you enjoy this classic creme bruleé. It truly is a classic “must try” dessert. Be sure to check out my recipe for Chocolate Creme Brulee. It’s really tasty, too. Have a great day, and come back soon for more recipes!

Looking for More DECADENT DESSERT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy dessert recipes you might 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 (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 Adapted from the back of the box my ramekins came in… true story.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Classic Creme Brulee
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Classic Creme Bruleé is a decadent dessert that can be made with only 5 ingredients. It has a custard filling, and a "crackable" sugar crust on top,
Category: Dessert
Cuisine: American
Keyword: classic creme brulee
Servings: 4 servings
Calories Per Serving: 468 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 egg yolks
  • 1/4 cup granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 3/4 teaspoon pure vanilla extract
  • 6 teaspoons granulated sugar (for the caramelized tops)
  • 6- piece Creme Brulee set , OR 4 ramekins + baking pan (with sides) that will hold all 4 ramekins
US Customary - Metric
Instructions
  1. Preheat oven to 300 degrees.
  2. In a medium bowl, whisk the egg yolks and 1/4 cup sugar together. Whisk until sugar has dissolved and egg yolk mixture is thick and light in color.
  3. Add the whipping cream and vanilla extract; whisk until blended. Strain the mixture into a large bowl, skimming off any foam or bubbles.
  4. Place wire rack in baking pan (if using brulee set) and fill pan halfway with water.
  5. Place the ramekins into the wire rack (if using brulee set) or into the baking pan and carefully pour the brulee mixture into the 4 ramekins. (Note: the water should cover the bottom half of the ramekins)
  6. Bake brulee at 300 degrees until the edges are set, but still slightly loose in the center, approximately 50-55 minutes. Remove pan from oven (carefully!), and let it rest on a wire rack until completely cooled. Once cooled, remove the cups from the rack and chill the brulee at least 2 hours or more.
  7. Before serving, sprinkle 1 1/2 tsp. granulated sugar evenly across the top of each one. Using a small, hand-held torch, carefully melt the topping by keeping the flame approx. 2-3 inches from the top of the sugar and move flame around, as the sugar melts, then caramelizes. Do not burn the sugar...it just needs to be a nice caramel color. As the caramelized sugar cools, it will form a hard "crackable" surface for your brulee. This is my favorite part!
If NOT using a butane torch to carmelize sugar: If you do not own a hand-held torch, you can use this method to caramelize the sugar:
  1. Once you remove the ramekins from the refrigerator where they have chilled, place them back in the pan (no water), and place them NO MORE than 5 inches under the oven's broiler until the sugar melts (in as little as 2 minutes). Remove pan promptly from the oven and cool. Re-chill the brulee in the refrigerator for several minutes, for optimum serving temperature.
Recipe Notes

Other flavor options: replace vanilla with 1 tsp. orange extract, 1 tsp. grated orange peel and 1/4 tsp. nutmeg OR use your favorite chocolate or espresso flavoring.

Nutrition Facts
Classic Creme Brulee
Amount Per Serving (1 g)
Calories 468 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Cholesterol 415mg138%
Sodium 47mg2%
Potassium 96mg3%
Carbohydrates 22g7%
Sugar 18g20%
Protein 6g12%
Vitamin A 1700IU34%
Vitamin C 0.6mg1%
Calcium 93mg9%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Classic Creme Bruleé is a decadent dessert that can be made with only 5 ingredients. It has a custard filling, and a "crackable" sugar crust on top,

 

 

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Feb
2014

Triple Chocolate Zucchini Muffins

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden, Muffins
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These triple chocolate zucchini muffins have a secret ingredient (shhh… it’s a vegetable!) and are an absolutely delicious treat your family will love!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Ah… there’s nothing like a good cup of coffee and a good muffin – especially these Triple Chocolate Zucchini Muffins!  Chocolate AND zucchini for breakfast? They MUST be healthy, right? Seriously… chocolate AND zucchini? Who knew?

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

About Triple Chocolate Zucchini Muffins

I found this recipe for muffins on Pinterest several months ago (where else?). These are extremely “chocolate-y” muffins (3 types of chocolate)! Surprisingly, these yummy triple chocolate muffins have zucchini as a secret ingredient!

I’m pretty positive the fact that there is a vegetable inside these muffins makes them HEALTHY, right? RIGHT. I’ve found these muffins are a GREAT way to use up some of our summer garden zucchini!

Zucchini is the secret ingredient for these chocolate muffins!

Muffins and Morning Quiet Times Are A Good Combo

Here’s something I read this morning: “But I trust in Your unfailing love; my heart rejoices in your salvation. I will sing to the Lord for He has been good to me.” (Psalm 13:5-6).  I love those verses from the Bible, and am reminded daily of the never-ending love God has for me. He HAS been trustworthy, good, and faithful to me (and our family) over the course of a lifetime of good times, bad times, and everything else in-between…for that I am so grateful!

I love to have a little quiet time in the early morning hours. I delight in this time with God… just little old me and a couple cups of strong coffee. Occasionally I will make muffins and of course, I invite one of the muffins to join me in this special time… where I feed my soul and my tummy.

The Mystery Ingredient Is One Way To Eat More Veggies

Maybe you’re looking for a new muffin recipe. Maybe you get excited about camouflaging a vegetable in your child’s chocolate muffin (hey, we do what we have to, to get them to eat their veggies!).

Whatever your reasons, this is a fantastic recipe for triple chocolate zucchini muffins! See the grated zucchini that will be hiding in the muffins? You will never know it’s there, because all you can taste is the CHOCOLATE!

Grated zucchini ready to go into muffin batter

Below you see the triple chocolate zucchini muffins, right after they came out of the oven… all they need is to be lightly dusted with some sifted powdered sugar before serving! Don’t they look yummy?

Muffins out of oven- now they need a dusting of powdered sugar!

The finished chocolate zucchini muffins sure look good… see that CHOCOLATE? Time to take a bite! Ooh… they are so good! And by the way, if you like these you will probably also LOVE my Banana Espresso Chocolate Chip Muffins!

A dusting of powdered sugar and the muffins are ready to eat!

This Recipe Makes A LOT Of Triple Chocolate Zucchini Muffins!

These triple chocolate zucchini muffins are easy to make and extremely yummy; I sure hope you will enjoy them! The recipe as written makes quite a lot of muffins, 30 of them! If that sounds like a lot, cut the recipe in half! These muffins are easily “freezable”, if wrapped and sealed well! Then you will have some of them saved for another day after only cooking once!

Hope you will consider making these scrumptious triple chocolate zucchini muffins! They truly are delicious, and because you added zucchini, I’m POSITIVE they must be 100% healthy, as well! (wink, wink!). Have a wonderful day!

Looking For More MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious muffin 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 (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 fantastic day.

Author's signatureRecipe source: carriesexperimentalkitchen.blogspot.com/2013/08/triple-chocolate-zucchini-muffins-html

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Triple Chocolate Zucchini Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!
Category: Breakfast
Cuisine: American
Keyword: chocolate zucchini muffins
Servings: 30 muffins
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup canola oil (I used vegetable)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons salt
  • 3/4 cup cocoa powder
  • 2 1/2 cups grated zucchini (well drained/pressed to reduce water content)
  • 1/2 cup semi-sweet chocolate chips
  • 2 oz. dark chocolate , chopped
  • Cooking spray
  • 2 Tablespoons confectioners sugar (powdered), to sift on top of baked muffins
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees.

  2. In a large mixing bowl, place the eggs, sugar and oil. Whisk these together until smooth. 

  3. Add flour, baking soda, baking powder, salt and cocoa powder to the egg mixture; mix these ingredients very well.

  4. Add the drained/pressed grated zucchini, along with the chocolate chips and the dark chocolate pieces to the batter. Stir well by hand until ingredients are completely blended.

  5. Take the cooking spray and spray a standard sized muffin tins (liners are optional...I didn't use them). Fill the muffin holders about 3/4 of the way to the top with the batter. There is enough batter to yield approx. 30 muffins. Sprinkle a few extra chocolate chips on top before baking. (this is optional)

  6. Bake the muffins at 350 degrees for 15-20 minutes or until the top springs back when touched. Remove muffins from oven and cool on a wire rack. Dust with sifted powdered sugar for a nice presentation. Serve and enjoy!

Recipe Notes

That's a LOT of muffins! You can freeze extra muffins for another day, or easily cut the recipe in half and make 15 muffins.

Nutrition Facts
Triple Chocolate Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 143mg6%
Potassium 127mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 1.8mg2%
Calcium 19mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
 Here’s one more to pin on your Pinterest boards!These triple chocolate zucchini muffins have a secret ingredient (shhh... it's a vegetable!) and are an absolutely delicious treat your family will love!

 

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Feb
2014

White Chocolate Raspberry Scones

categories: Breads, Breakfast, Chocolate, Scones
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White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.
It’s definitely a day for decadent White Chocolate Raspberry Scones and humongous cups of coffee. I’m sitting in my home office looking out at a forest filled with snow, and it has begun snowing again. We are on Day 3 of what Portland locals call “Snowpacalypse 2014”. Tonight we are expecting a coating of ice on top of it all. Yippee.

My husband and I both have been sick (we’re on Day 4-ugh), so we’re content to be house-bound and off the slippery streets. However, there’s only so much napping and taking medicine that one girl can take, so off to the kitchen I went yesterday to find something to bake.

I ended up trying a new recipe for white chocolate raspberry scones. I mean- if you’re going to be sick and snowbound…make sure you have treats, right?

Yay For New Scone Recipes!

I found the original recipe on Pinterest and tweaked it just a bit, and voila! A new, tasty recipe for a delicious scone! I had raspberries in my freezer that I picked this past summer, and happened to have a bag of white chocolate chips left over from Christmas baking. How convenient…it must be DESTINY…Perfect!

The recipe was very easy, although my kitchen work surface did look like a murder scene (blasted raspberries) when I was done, but no big deal! It just made it a bit more exciting! Hope you enjoy these tasty white chocolate raspberry scones!

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

How To Make White Chocolate Raspberry Scones

Cut the butter into the flour. I use a food processor to do this simple step, but you can also use a pastry blender by hand. When done, the butter should be about the size of peas.

Butter is cut into the scones dough until it is in small pieces.

Add the white chocolate chips and raspberries to the scones dough. Can you tell my raspberries were still frozen?

White chocolate chips and raspberries are added to scone dough.

A Murder Scene, Perhaps? Nope… Just Some Scones!

The top of the white chocolate raspberry scones dough looks like a murder scene. Ha Ha! Roll the scone dough out into a circle, then slice it into 8 pie-shaped wedges.

The raspberry scones dough has been sliced and they are now ready to bake.

Bake And Then Glaze The White Chocolate Raspberry Scones

Bake the scones. The photo below shows how the white chocolate raspberry scones looked right when they came out of the oven.

Making the glaze is done by simply mixing powdered sugar, vanilla and warm water together. The glaze can be made while the scones cool. Once cooled, drizzle the glaze over them! After the glaze firms up, they are ready to eat!

The white chocolate raspberry scones have baked, and cool before being drizzled with glaze.

These scones look pretty good, and boy, do they ever taste good, too! Pretty sure you will really enjoy this decadent treat! Now it’s time to eat one of these delicious scones!

A few of the white chocolate raspberry scones, glazed and ready to eat!

Hope you enjoy these delicious white chocolate raspberry scones. We sure did, even while sick, and snowed in! Have a GREAT day!

Looking For More SCONE Recipes?

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

A collage of some of the scones featured on my blog.

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 (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 Adapted From: http://www.pastryaffair.com/blog/raspberry-white-chocolate-scones.htm

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White Chocolate Raspberry Scones
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

Category: Breakfast, Snack
Cuisine: American
Keyword: white chocolate raspberry scones
Servings: 8 servings
Calories Per Serving: 435 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scone Dough:
  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons cold butter , cut into pieces
  • 6 oz. raspberries (fresh or frozen will work-I mixed mine in while still frozen)
  • 1/2 cup white chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup milk (or heavy cream-I used milk)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
For White Chocolate Drizzle:
  • 1/2 cup white chocolate chips + 1 teaspoon vegetable shortening- melted (microwave 30 seconds, stir, microwave 20 seconds stir.-don't let them burn!)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.
  2. In the bowl of a food processor (or in a large bowl if making them by hand), combine all of the dry ingredients. Add the cold chunks of butter to the processor and pulse to cut in butter (or cut in by hand with a pastry cutter).
  3. In a separate bowl, mix the egg, milk (or heavy cream), and the vanilla; Mix these ingredients together, till well blended.
  4. Add the egg mixture to the dry ingredients and pulse till the dough comes together into a dough ball (If mixing by hand, stir and stir till you have a cohesive dough ball).
  5. Turn the dough ball onto a floured work surface (or into a large bowl) and GENTLY mix in the white chocolate chips and the raspberries by hand (might want to flour your hands) till blended. Note: Don't worry if it looks like a murder occurred at this point...it will all be okay. Really.
  6. With floured hands (sprinkle a bit more flour on dough if necessary, cause the dough is sticky), gently form the dough ball into a round "disc" approximately 8 inches across.
  7. Using a sharp knife or a pizza cutter (my weapon of choice!), cut the disc into 8 scones.
  8. Gently pick up each scone and re-arrange them in a circle on the prepared baking sheet, with a bit of space between each one.
  9. Bake the scones at 350 degrees for 25-30 minutes (mine were ready at the 25 minute mark-just keep an eye on them). Bake till golden brown.
  10. When done, remove from baking sheet to a wire rack, with parchment or foil underneath (to catch any drips from glaze icing). Let cool.
  11. While cooling, mix up the glaze ingredients. Once scones are completely cooled off, "paint" the icing over the tops of the scones, completely covering the surface; when that glaze hardens add the white chocolate drizzle in a decorative pattern. ENJOY!
Nutrition Facts
White Chocolate Raspberry Scones
Amount Per Serving (1 scone)
Calories 435 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 48mg16%
Sodium 255mg11%
Potassium 303mg9%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 320IU6%
Vitamin C 5.6mg7%
Calcium 138mg14%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White chocolate raspberry scones are delicious, easy to make treats, filled with white chocolate chips and raspberries, and topped with a sweet glaze.

 

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Jan
2014

Cranberry Orange Cookies

categories: Cookies, Desserts, Holidays!
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Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

I used to host a Christmas Cookie Exchange for my co-workers in our home each December for many, many years, which is where I first tried these Cranberry Orange Cookies. We would have between 10-20 friends show up to participate each year.

It is so much fun to play ridiculously silly games, nibble on appetizers, visit and laugh, and see the different types of cookies each friend/co-worker made and brought to share. I always hosted this party in our home the first week of December, so it was a GREAT way to kick off the holiday season!

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

How Does A Cookie Exchange Work?

Everyone brings six dozen cookies (one kind/recipe), and brings the recipe for them, too! We divide the total number of cookies by the number of friends participating to see how many cookies (per variety) we pack in our boxes to take home!

Each person leaves with a big box with six dozen ASSORTED homemade Christmas cookies, and all of the cookie recipes! MAKE 1 KIND OF COOKIE… LEAVE WITH 15-20 KINDS OF COOKIES!

I love cookie exchanges, because we only have to cook once, but leave with a variety of delicious cookies, just in time for the holidays! Now that is my kind of party! We also play lots of crazy games, and have a blast!

Some of the cookies (including cranberry orange cookies) brought to the Christmas cookie exchange.Some of my friends at the Christmas cookie exchange.

How I Got The Recipe For Cranberry Orange Cookies

One year, my friend Valerie brought Cranberry Orange Cookies to share. I was immediately in love with the orange and cranberry flavor of these cookies, and couldn’t wait to try the recipe on my own. Winner! My friend Valerie is on the left in the photo below.

I got the recipe for the cranberry orange cookies from my friend Valerie, on the left.

I’ve made these yummy cranberry orange cookies a few times since then, and they never disappoint! They are easy to make and are DELICIOUS! The picture of the cookies I made isn’t the greatest at representing these wonderful treats, but trust me…they’re fantastic! Perfect for any time of the year! Have a great day!

Looking For More COOKIE Recipes?

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

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 (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 Adapted From:http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx?event8=1&prop24=SR_Thumb&e11=cranberry%20orange%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page   

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5 from 1 vote
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Cranberry Orange Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

Category: Cookies
Cuisine: American
Keyword: cranberry orange cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies:
  • 1 cup butter , softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoons grated orange zest
  • 2 Tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups dried cranberries
  • 1/2 cup pecans , chopped (can substitute walnuts, if desired)
For glaze:
  • 1 teaspoon grated orange zest
  • 3 Tablespoons orange juice
  • 1 1/2 cups confectioner's sugar (powdered)
US Customary - Metric
Instructions

  1. Preheat oven to 375 degrees.

  2. In a large bowl, cream together the butter, granulated and brown sugars. Beat till smooth. Add egg, and mix till well blended. Add in 1/ 1/2 tsp. grated orange zest and 2 TBSP. of orange juice. Mix well.

  3. In separate bowl, whisk together flour, baking soda and salt; stir this into the orange mixture, a little at a time. Add dried cranberries and pecans. Stir in until well mixed and evenly distributed through the dough.

  4. Drop dough by rounded Tablespoonfuls onto ungreased baking sheets. Make sure to space cookies 2 inches apart. Bake at 375 degrees for 12-14 minutes or until edges turn golden. Remove cookies from oven. Let cool slightly, then remove cookies from baking sheets to wire racks to cool.

  5. While cookies are baking (or while they are cooling), in a small bowl mix together 1 tsp. grated orange zest, 3 TBSP. orange juice, and 1 1/2 cups confectioner's (powdered) sugar until completely smooth. When cookies have cooled, either spread or drizzle the glaze over the top of the cookies, then let them sit until glaze hardens. ENJOY!

Nutrition Facts
Cranberry Orange Cookies
Amount Per Serving (1 cookie)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 71mg3%
Potassium 22mg1%
Carbohydrates 19g6%
Sugar 13g14%
Vitamin A 125IU3%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

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Jan
2014

Maple Cream Bon Bons

categories: Candy, Chocolate, Desserts, Holidays!, Truffles & Bon Bons
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Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You’ll love these maple flavored treats!Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!
Every year during the holidays, I pick a couple of new recipes to make (especially chocolate covered truffles or bon bons!), to add to our family’s “tried and true” traditional Christmas treats. One of this year’s new recipes is Maple Cream Bon Bons. AMAZING!

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

Homemade Food Gifts At Christmas? Yes, Please!

I enjoy making a variety of “homemade Christmas goodies”, which I LOVE to give to my friends and neighbors. Inevitably I end up making a couple kinds of chocolate-dipped truffles (in this recipe they are called “bon bons”).

I tend to make such a mess in my kitchen each Christmas, with cookbooks, recipes and ingredients scattered everywhere, but I find great JOY in giving to others this time of year!

Maple Cream Bon Bons / The Grateful Girl Cooks!

This past Christmas I found this delicious sounding recipe for maple cream bon bons during a search online at Taste of Home. These creamy, chocolate covered treats were very easy to make (with only a few ingredients… a big plus!) and the maple flavor SHINES!

Delicious Creamy Maple Bon Bons

They are so cute when placed in a decorative candy wrapper… perfect for gift giving! Who wouldn’t like to receive a plate of these delicious maple cream bon bons?

Maple Cream Bon Bons / The Grateful Girl Cooks!

The recipe makes about 5 dozen maple cream bon bons, so there are plenty to take to work, give away as gifts, or plenty to save and stash away in the refrigerator for a late night craving…they are SO GOOD!

A look at the inside of a maple cream bon bon.
Sure hope you give these little bites of yumminess a try. Maple cream bon bons are very, very good! Thanks for stopping by, and please come back again soon.

Looking For More BON BON OR TRUFFLE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bon bon and truffle recipes you might 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 (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.tasteofhome.com/recipes/maple-cream-bonbons

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Maple Cream Bon Bons
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
 
Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!
Category: Candy
Cuisine: American
Keyword: maple cream bon bons
Servings: 5 dozen
Calories Per Serving: 125 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bonbons:
  • 1 cup butter , softened (2 cubes)
  • 3 1/2 cups confectioner's sugar (powdered)
  • 3 Tablespoons maple flavoring
  • 2 cups walnuts (I used pecans), chopped
For coating:
  • 2 cups semi-sweet chocolate chips
  • 1 cup butterscotch chips
US Customary - Metric
Instructions

  1. In a large bowl, with an electric mixer, cream the butter, powdered sugar, and maple flavoring till smooth. Stir in chopped walnuts (or pecans).

  2. Shape mixture into 1" balls. Place dough balls onto a wax paper covered baking sheet and put into freezer for 1/2 an hour.

  3. In a microwaveable bowl, melt the chocolate and butterscotch chips **(30 seconds on high. Stir. 30 seconds on high. Stir. Watch carefully so that you don't burn the chocolate. Should be melted and smooth after stirring the second time, but microwave an additional 15 seconds or so, then stir, if not.).
  4. Dip dough balls into chocolate mixture one at a time (I insert a toothpick into the dough ball, then dip, cover with chocolate then remove, allowing excess chocolate to drip off. You may want to use a spoon to finish coating the bonbon. Place each covered bonbon on wax paper-lined baking sheets, removing the toothpick and hiding the "hole" with a touch of melted chocolate. Place bonbons in refrigerator when done. Refrigerate till set...then ENJOY!
Nutrition Facts
Maple Cream Bon Bons
Amount Per Serving (1 bon bon)
Calories 125 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 38mg2%
Potassium 52mg1%
Carbohydrates 13g4%
Sugar 11g12%
Vitamin A 100IU2%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!

 
 

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Jan
2014

Chocolate Chip Orange Scones

categories: Breads, Breakfast, Chocolate, Scones
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Chocolate chip orange scones with citrus glaze, are a delicious treat for breakfast, brunch or an afternoon snack!
Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!
These chocolate chip orange scones are my “all-time favorite”! I LOVE them!  When I worked full-time (for almost 30 years), I would occasionally bring plates of them to the office, to share with my friends. They were always a big hit… and I always returned home with empty serving plates!

Now that I have my own blog (to share favorite recipes with family and friends in one convenient location), I decided to share this special recipe with you. I’ve been making them for over 20 years, and I am sure you will LOVE these scones!

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

Do You Love SCONES?

If you love scones, I hope you will consider checking out some of the other recipes for them I have on this blog, like Apple Cinnamon, Lemon Cream, Cranberry Orange, Cinnamon Chip or Banana Nut, to name a few. All my recipes can be found in the Recipe Index at the top of this page! Here’s a few photos to tempt you!

Photo collage of scones from The Grateful Girl Cooks!

I made a batch of these chocolate chip orange scones this morning. It was a brisk 36 degrees outside; a gorgeous Pacific Northwest kind of day (thank you, God, for the beauty all around). My husband and I discussed our plans for the day while enjoying a scone, accompanied by our cups of “strong” coffee. Ahhhh… delicious!

Chocolate and orange are a favorite flavor combination of mine, and these scones, with their sweet citrus glaze on top, are “practically perfect in every way”.  What a great way to start the day (and much less expensive than buying them at a local coffee house!)  Give them a try… I hope you enjoy them as much as we do!

Making Chocolate Chip Orange Scones

Here’s a few pics showing how to make them: First you mix up the ingredients for the dough…(I used a food processor, but you can also use a small pastry blender).

Flour and butter for scones, in a food processor.

The grated orange peel makes the dough smell good and “citrusy”, and helps add in citrus flavor!

Orange zest, orange and microplane zester, used for scones

Forming The Dough For Chocolate Chip Orange Scones

Shape the dough into a circle after all the dough ingredients have been mixed together. Look at those chocolate chips and orange zest!

Scone dough, with chocolate chips, is rolled out into circle shape

Next, cut the dough circle into 8 pie-shaped wedges, brush the tops with egg white/water combo, and into the oven they go. I like to use a pizza cutter to make the cuts.

Scone dough is cut into 8 pie shaped wedges

Prepare The Citrus Glaze While Scones Bake

While the scones are baking, mix up the orange glaze…see all the orange zest? This glaze is made with orange juice, orange zest, orange extract, vanilla and powdered sugar.

That’s a lot of citrus flavor! The glaze will be brushed onto the scones once they have been baked and completely cooled. It’s the most wonderful topping, and adds so much additional citrus flavor to the chocolate chip orange scones.!

Orange glaze is mixed to put on top of baked scones

Glaze The Baked Chocolate Chip Orange Scones

Here are the chocolate chip orange scones, golden brown and hot, straight out of the oven. Now they just need a shiny orange glaze after they’ve cooled, to make them PERFECT!

Chocolate chip orange scones, baked, and out of oven cooling.

“Painting” the citrus glaze onto the scones with a pastry brush gives them an extra burst of flavor, plus a beautiful shiny top!

Orange glaze is brushed on top of chocolate chip orange scones

Ready To EAT!

Let the chocolate chip orange scones cool until the glaze firms up. All that’s left to do is take a big bite, and enjoy!

Chocolate Chip Orange Scones with citrus glaze, cooling on wire rack

Update: I made some this past Christmas (2015) for breakfast for my husband, myself, and our two grown sons. Here’s a picture. These scones sure disappeared in a flash!!

Christmas decorated platter of chocolate chip orange scones

Sure hope you enjoy these easy to make chocolate chip orange scones! I think you will love them as much as our family does! Have a GREAT day, and thanks for stopping by!

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 (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.

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Original Recipe Source: unknown

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Chocolate Chip Orange Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip orange scones
Servings: 8
Calories Per Serving: 458 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • 3/4 cup semi-sweet chocolate chips (regular or mini-sized)
  • 1 egg white + 1/2 tsp. water
For glaze:
  • 1 1/2 cups powdered sugar (can always add more if you need extra)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon grated orange zest
  • 3-4 teaspoons orange juice (until you get the right consistency of glaze to
  • "paint" on the scones)
US Customary - Metric
Instructions

  1. Preheat oven to 425 degrees. In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.

  2. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended.Stir in chocolate chips. Mix well, to fully combine. 

  3. Transfer dough onto a well-floured surface. Knead dough with floured hands until dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times). Shape dough into an 8" circle.

  4. Mix egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture. Using a pizza cutter or very sharp knife, cut the dough circle into 8 pie-shaped wedges.

  5. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top.  When done, remove from oven; transfer scones to a wire rack, with foil or parchment paper underneath.

  6. When scones have slightly cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened., then serve, and enjoy!

Nutrition Facts
Chocolate Chip Orange Scones
Amount Per Serving (1 scone)
Calories 458 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 72mg24%
Sodium 172mg7%
Potassium 272mg8%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 37g41%
Protein 6g12%
Vitamin A 440IU9%
Vitamin C 5.7mg7%
Calcium 68mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pi!nterest boards!Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!

 

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Jan
2014

Southern Praline Sauce

categories: Desserts, Ice Cream/Frozen Treats, Sauces and Dressings
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Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!Southern Praline Sauce / The Grateful Girl Cooks! Delicious sauce to use as topping for ice cream or pound cake.

Today I want to share a recipe for a rich, delicious Southern Praline Sauce that is a perfect accompaniment for ice cream. I know this for a fact, based on personal experience with butter pecan, peach, and vanilla ice cream (someone has to do it)..

Each Fall, my Mom orders fresh picked pecans from Green Tree Pecan Co. (in Texas), and sends each of us (her three daughters) several bags of pecans. Talk about a great gift. I use so many pecans in my baking, and especially enjoy using them to make my Christmas goodies each year! I was able to use those pecans for this delicious praline sauce.

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

Pecans used to make Southern Praline Sauce (and other desserts!).

Southern Praline Sauce Tastes GREAT Over Ice Cream

My husband and I were invited to a friends home for dinner and dessert, and I brought the dessert. I made some delicious homemade peach ice cream and covered it with Southern praline sauce! Wow, it was delicious!

At this point, I might add that this Southern praline sauce is so good, you will be tempted to eat it right out of the jar with a spoon (again-.personal experience).Give it a try, and see what I mean, because this sauce is so amazingly tasty!

Southern praline sauce is served over homemade peach ice cream.

How To Make The Sauce

Lightly “toast” chopped pecans  in a large skillet, with butter. This ensures a delicious, buttery pecan taste, which in my humble opinion, is ALWAYS a great place to start!

Chopped pecans for sauce lightly toasting in skillet for Southern praline sauce.

Add more butter, evaporated milk, brown sugar, flour and corn syrup to the toasted and buttered pecans. After they have cooked for several minutes, evaporated milk is added to the sauce.

Cook until you are left with a thick, buttery sauce that is so good it will make your eyes roll up in your head! Okay-not really. Your eyes will definitely NOT roll up in your head, but it’s THAT good! Once the sauce has thickened and cooked, remove the VERY HOT sauce from the stove, and let it cool down some before using.

Thick and buttery, this praline sauce is a perfect topping for ice cream!

Time For Southern Praline Sauce!

This decadent sauce is also can be used as a wonderful little gift when packaged in a jar with a gift tag and a cute ribbon. Then you’ll have a homemade gift, made with love, from your kitchen to a friend or colleague. The Southern praline sauce can be served at room temperature or reheated slightly in a microwave.

Southern praline sauce is served over ice cream, with a cookie on the side!

I really hope you will consider making this decadent Southern praline sauce. It is very versatile and can be used on many different desserts such as pound cake, pies, topping for cheesecake, etc. The possibilities are practically endless!  Thanks for visiting, and have a great day!

Looking For More SAUCE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several sauce recipes you might enjoy checking out, 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 (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 Adapted From: http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/   

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Southern Praline Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!
Category: Dessert, Sauce
Cuisine: American
Keyword: Southern praline sauce
Servings: 24 servings (2 T. each) Total of 3 cups
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/4 cups chopped pecans
  • 7 Tablespoons butter (divided)
  • 1 1/2 cups brown sugar (I used dark brown sugar)
  • 3 Tablespoons flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk
US Customary - Metric
Instructions
  1. Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
  2. In another large saucepan or skillet, melt the remaining butter.
  3. Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
  4. Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
  5. Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
  6. This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
  7. Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!
Recipe Notes

**This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it, and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
**Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve.

Nutrition Facts
Southern Praline Sauce
Amount Per Serving (2 Tablespoons)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 47mg2%
Potassium 63mg2%
Carbohydrates 23g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!

 

 

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Jan
2014

Double Chocolate Zucchini Bread

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden
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Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there…zucchini!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

I recently found this very easy recipe for Double Chocolate Zucchini Bread on Pinterest.  That same day I made a couple loaves, and my husband and I loved it! Two forms of chocolate are used… cocoa powder and chocolate chips!

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

What To Do With A LOT Of Zucchini

I really enjoy growing my own vegetables in raised beds in our backyard. This past summer, my zucchini plants decided to become “over-achievers”. I had zucchini coming out of my ears (nice problem, huh?).

This prolific garden abundance (even after giving plenty to my family and neighbors), forced me to search for new creative ways to prepare it. I’ve made Curried Zucchini Soup, and Italian Stuffed Zucchini already. We love “regular” zucchini bread, but this CHOCOLATE zucchini bread? Get outta here… that sounds so GOOD!

Growing zucchini in our garden to be used for baking chocolate zucchini bread.

 

Solution – Make Double Chocolate Zucchini Bread!

This delicious chocolate zucchini bread was a perfect solution. The recipe is completely EASY to prepare, and the results were wonderful! Looks like I found a new way to utilize some of our home-grown zucchini!

I think the “hardest” part, if you can call it “hard” was grating the zucchini, since I made a couple loaves! That’s a LOT of grated zucchini from the garden being used to make loaves of this wonderful chocolate zucchini bread! But since it was going to a good cause, it was worth all the grating.

Grated zucchini used to make loaves of double chocolate zucchini bread.

This sweet chocolate zucchini bread is decadently rich and chocolaty, and you’d never know it has zucchini in it! That makes it perfect for hiding the veggies, for little ones with picky palates! I hope you will give it a try. The chocolate zucchini bread is easy to prepare, and is really quite delicious! Thanks for stopping by, and come back again soon.

Looking For More Sweet Bread Loaf Recipes?

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

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 (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.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html 

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Double Chocolate Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!
Category: Bread
Cuisine: American
Keyword: chocolate zucchini bread
Servings: 10 slices (1 loaf)
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 2/3 cups all-purpose flour
  • 2 cups shredded , unpeeled zucchini (gently pressed between paper towels to remove some moisture)
  • 1 cup semi-sweet chocolate chips
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees; lightly grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a large mixing bowl, beat together the eggs, honey, oil, sugar and vanilla.
  3. In separate bowl, whisk together the salt, baking powder, baking soda, cocoa and flour.
  4. Add flour mixture to the egg mixture, and stir well until combined.
  5. Stir in the zucchini and the chocolate chips.
  6. Pour batter into the prepared pan and bake for 65-75 minutes (oven temps vary), or until a toothpick inserted into the center of the loaf comes out clean. Remove pan from oven; transfer pan to a wire rack. Let cool for approx. 10-15 minutes before turning the bread out of the pan onto the rack. Cool bread completely before slicing. Enjoy!
Nutrition Facts
Double Chocolate Zucchini Bread
Amount Per Serving (1 slice)
Calories 374 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Cholesterol 33mg11%
Sodium 308mg13%
Potassium 285mg8%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 27g30%
Protein 5g10%
Vitamin A 105IU2%
Vitamin C 4.5mg5%
Calcium 45mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

 

 

 

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