Category: Desserts

Chocolate Cashew Cranberry Bites

FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!
FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Looking for an EASY, delicious treat for the holidays, a special snack, or a food gift for a friend or neighbor? Look no further! These chocolate bites can be made quickly, and taste fantastic!

Sweet chocolate, combined with chewy dried cranberries and crunchy cashews make this a treat you and your loved ones will enjoy! Here’s how to make these goodies, in under 10 minutes:

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

It’s EASY To Make Chocolate Cashew Cranberry Bites!

The ingredients for this super simple recipe are semi-sweet chocolate chips, dried cranberries, and roasted cashews (I used salted).

Ingredients for these treats are semi-sweet chocolate, dried cranberries, and roasted cashews.

Melt The Chocolate Chips

Place the chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave the chips on High for 45 seconds. Remove the bowl from the microwave, and stir the chocolate chips (as best as you can). Mixture will be really thick at first.

Place the bowl of chocolate chips back into the microwave, and microwave on High for 30 seconds. Remove and stir. Repeat this process until the chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don’t over-cook the chocolate, or it will burn!

Chocolate chips are melted in the microwave until smooth and creamy.

Add Cranberries And Cashews

Immediately add the dried cranberries and cashews to the bowl, once the chocolate is melted and smooth. Gently stir, until the melted chocolate covers all of the cranberries and cashews.

Dried cranberries and cashews are added to the melted chocolate in the bowl.The ingredients are stirred until blended, and are ready to form these chocolate bites.

Time To Make Chocolate Cashew Cranberry Bites!

Once you’ve combined the melted chocolate, cashews and cranberries, it’s time to form these yummy bites!  Drop the chocolates by teaspoonfuls onto a wax paper lined baking sheet. You should be able to get 24 treats from this recipe!

Keep a bit of space between each of the chocolate cashew cranberry bites. This way they won’t stick together as the chocolate firms up!

Two dozen chocolate cashew cranberry bites on wax paper.

Let The Chocolate “Firm Up” Before Serving

In the first photo below you see the chocolate cashew cranberry bites right after they have been placed on the wax paper. The chocolate looks “wet and shiny”, because it is still soft.

Now, in the second photo below you see the chocolate cashew cranberry bites after they have been allowed to firm up for about 45 minutes.  See how the chocolate is no longer as shiny?

The chocolate looks shiny while it is still slightly melted, so let the candies rest to firm up.You can see the chocolate is not as shiny once it has firmed up.

Serving And Storing These Goodies

You’re ready to serve the goodies once the chocolate has completely firmed up! They’re perfect to give to neighbors and friends during the holidays, or serve at a potluck or party! I’m sure they will be gobbled up quickly, because they are so good!

If you want to “fancy them up” even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well.

Two dozen chocolate cashew cranberry bites are ready to serve!

These chocolate candies are a perfect, easy to make treat during the holidays! Throw together the goodies in just a few minutes, and your friends and family will think you’ve been in the kitchen all day! Hope you will give them a try, and trust you will enjoy them!

Looking For More CHOCOLATE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many recipes featuring chocolate, 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

Original recipe source: unknown

0 from 0 votes
Chocolate Cashew Cranberry Bites
Prep Time
5 mins
Cook Time
0 mins
Inactive "Resting" Time (waiting for chocolate to firm up)
45 mins
Total Time
50 mins
 

FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Category: Dessert
Cuisine: American
Keyword: chocolate cashew cranberry bites
Servings: 24 chocolates
Calories Per Serving: 117 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups semi-sweet chocolate chips
  • cup cashews
  • cup dried cranberries
Instructions
  1. Place chocolate chips in a medium sized MICROWAVE-SAFE bowl. Microwave on HIGH for 45 seconds. Remove the bowl from microwave, and stir chocolate chips (as best as you can). Mixture will be really thick at first. Place bowl back into microwave, and heat again on High for 30 seconds. Remove and stir. Repeat process until chocolate is completely melted once stirred. This may take a few times in the microwave, due to varying temps. Don't over-cook the chocolate, or it will burn!

  2. Immediately add the dried cranberries and cashews to the smooth, melted chocolate. Gently stir, until chocolate covers them all. Drop by teaspoonfuls onto a wax paper lined baking sheet. Keep a bit of space between each of the chocolates, so they won't stick together as the chocolate firms up! Set aside, to let chocolate firm up, for about 45 minutes.

  3. They are ready to serve, once the chocolate has completely firmed up! If you want to "fancy them up" even more, place the bites in festive paper candy holders! Store any leftovers in a covered container in the refrigerator. They can also be frozen, if you wrap them well. Enjoy!

Nutrition Facts
Chocolate Cashew Cranberry Bites
Amount Per Serving (1 chocolate)
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 109mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 8IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!FIVE MINUTES and THREE INGREDIENTS are all you need to make 2 dozen yummy chocolate cashew cranberry bites, perfect for munching or gift giving!

Banana Nut Pound Cake

Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!
Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Years and years ago I received this recipe for banana nut pound cake from my younger sister, Julie. It is written out on an old 3×5 index card, and I re-discovered it recently in an old recipe box. I have NO IDEA where she got the recipe years ago, but I recently made it again (and took photos this time) and decided to put the recipe on my blog! It’s SO GOOD!

Making this pound cake is a cinch, with minimal prep time! To put it simply, all you need to do is mix the ingredients, bake, flip the finished cake over, drizzle with icing, and you’ve got yourself a fantastic tasting cake!

It really is THAT easy, especially by using two shortcuts to a quick recipe with lots of flavor: yellow cake mix, and banana pudding mix! Yep! If you enjoy banana nut bread or banana cake, you will enjoy this dessert, too! Here’s how to make this yummy cake:

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

Prepare The Batter

Place all the cake ingredients into a large mixing bowl. The ingredients are yellow cake mix, banana pudding mix, oil, water, eggs, bananas and chopped pecans (or walnuts). Stir very well, until these ingredients are completely combined.

All ingredients for the pound cake are mixed in a large bowl.Batter for the pound cake is ready to pour into a tube pan for baking.

Generously grease a tube pan with non-stick spray, oil, or shortening. Make sure the bottom, sides, and center tube are coated well. I cannot stress this enough, because you do NOT want the cake to stick to the pan when it is flipped upside down later!

Pour the cake batter into the prepared pan, spreading it evenly, to disperse all the batter.

The batter is evenly dispersed in a tube pan before baking.

Bake The Banana Nut Pound Cake

Bake the pound cake in a preheated 350° F. oven for 45-55 minutes (mine took 55 minutes total). Because oven temps can vary quite a bit, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done.

To check the cake for done-ness, simply insert a toothpick into the top middle of the cake. If the toothpick comes out clean, the cake is done. If not, let it bake a few more minutes, then check again, until done. Here is the fully cooked cake, after being removed from the oven.

This is what the banana nut pound cake looks like straight from the oven.

Invert The Banana Nut Pound Cake After Cooling

Let the cake cool for 20 minutes while still in the tube pan.  Run a butter knife carefully around the edges and the middle tube, to loosen the cake from the pan.

Place a dinner plate or platter over the top of the tube pan, and using both hands to hold the plate and tube pan securely together, quickly flip the cake over.  The pound cake should release from the pan onto the plate. Transfer the cake from the plate to a wire rack, to finish cooling completely.

TIP: If it does not EASILY come out of the pan on to the plate on the first try, don’t freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.

After cooling, the banana nut pound cake is inverted onto a wire rack.

Drizzle Cooled Cake With Icing

While the banana nut pound cake is cooling, you can make the super easy icing! Mix powdered sugar and milk in a small bowl, until smooth and non-lumpy. The icing needs to be thin enough to drizzle over the cake.

HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!

Once the cake has COMPLETELY cooled, drizzle the icing over the surface of the cake. I like to make sure it goes all the way to the edges, so it can run down the sides of the cake, too! Once done, let the icing firm up for awhile before slicing and serving!

A simple glaze is made to drizzle on the finished cake.Icing is drizzled over the top of the cooled cake.The banana nut pound cake is covered with a simple icing before serving.

Time To EAT!

Once the icing on the banana nut pound cake has firmed up, this yummy cake is ready to slice and eat! YUMMO!  You should be able to get 12 servings from the cake. Cut the cake into quarters, then slice 3 pieces per quarter!

This moist pound cake has wonderful banana flavor, and is filled with the crunch of chopped pecans (or walnuts, if using)! Cut yourself a slice, pour a big cup of coffee or tea, sit back, and enjoy this delicious treat!

A close up peek at the inside of the pound cake, with a slice removed.A single slice of banana nut pound cake, served on a white plate.

I really hope you will consider trying this yummy cake recipe! It’s the perfect size for a crowd, or to ensure lots of leftovers for YOU and those you love! Have a blessed day!

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cake recipes published, 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

Original recipe source: My younger sister, Julie

0 from 0 votes
Banana Nut Pound Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Category: Dessert
Cuisine: American
Keyword: banana nut pound cake, pound cake
Servings: 12
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake
  • 1 box yellow cake mix (15.25 ounces)
  • 1 box banana pudding mix (3.4 ounces)
  • ½ cup vegetable oil
  • ¾ cup water
  • 4 large eggs
  • 2 bananas (very ripe) (mashed)
  • 1 cup chopped pecans (or walnuts)
For Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
Instructions
  1. Preheat oven to 350°F . GENEROUSLY grease a tube pan on the bottom, sides, and center tube.

  2. Place all cake ingredients in a large bowl. Stir well, until these ingredients are completely combined. Pour batter into prepared pan, spreading evenly, to disperse batter.

  3. Bake at 350° F. for 45-55 minutes (mine took 55). Because oven temps vary, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done. To check cake for done-ness, insert a toothpick into the top middle of cake. If toothpick comes out clean, cake is done. If not, let it bake a few more minutes, then check again, until done. When done, remove cake from oven, and let cake cool on a wire rack for 20 minutes (still in the tube pan).

  4. To Invert The Cake: Once cake has cooled for 20 minutes, run a butter knife carefully around edges and middle tube, to loosen cake from pan. Place a dinner plate (plate side down)over the top of the tube pan. Using both hands to hold the plate and tube pan securely together, quickly flip cake over.  The pound cake should release from the pan onto the plate. Transfer cake to a wire rack, to finish cooling completely.

    TIP: If it does not EASILY come out of the pan on to the plate on the first try, don't freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.

  5. While cake is cooling, make the icing! Mix powdered sugar and milk in a small bowl, until smooth. The icing needs to be thin enough to drizzle over the cake. Once cake has COMPLETELY cooled, drizzle icing over top of the cake. Once done, let icing firm up before slicing and serving! Serve, and enjoy!

    HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!

Nutrition Facts
Banana Nut Pound Cake
Amount Per Serving (1 slice)
Calories 388 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 70mg23%
Sodium 411mg18%
Potassium 154mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 2mg2%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!

Cinnamon Spice Crinkle Cookies

Make 3 dozen, yummy Cinnamon Spice Crinkle Cookies (easily), using only 5 ingredients, including a spice cake mix as a shortcut!
Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

If you’re looking for a delicious cookie that is absolutely EASY to make, keep reading! This recipe today, for cinnamon spice crinkle cookies couldn’t be any easier, and wow, are they good!

The cookie dough is made by mixing 4 ingredients, which takes only a couple of minutes. Once the cookie dough is mixed, it is refrigerated for one hour, then shaped into balls, coated in powdered sugar and baked!

Other than waiting for the dough to chill for an hour (paint the house or crochet a scarf… ha ha), there is nothing hard at all involved in making these cinnamon spiced cookies! Here’s how to make them:

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

Prepare The Batter For The Crinkle Cookies

Place the cake mix, eggs, cinnamon, and oil in a large mixing bowl. Use an electric mixer and mix, until the ingredients are fully combined.

Ingredients for the cookies are mixed together in a large bowl.

Once the dough is made for the crinkle cookies, it needs to be well chilled. Cover the bowl and place it in the refrigerator for one hour. Don’t skip this step! This refrigeration time is necessary to firm up the batter, so that it can be shaped into dough balls easier.

After mixing the dough, it is refrigerated for one hour.

When the dough is fully chilled, preheat your oven to 350°F. You will also want to line two large cookie sheets with parchment paper. Okay- now it’s time to shape the cookies!

Roll The Cinnamon Spice Crinkle Cookies Into Balls

Measure out the powdered sugar into a small bowl. This will be used to coat the cookie dough balls, before they are baked.

To form the cookies, place a small Tablespoon of dough into the palm of your hand. Roll the dough between your palms until it forms a ball. NOTE: As you work, the dough will begin to warm up a bit. Your hands will get a bit messy (as you can see in the 2nd photo below!). No biggie!

Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with the powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in the powdered sugar.

The chilled dough is shaped into balls and coated in powdered sugar.Dough is shaped into balls in the palm of your hands, leaving them a bit messy!

Time To Bake The Cinnamon Spice Crinkle Cookies!

Place the coated cinnamon spice crinkle cookies onto the parchment paper-lined baking sheets. Leave about 2″ of space between each cookie, because they will spread as they bake!

Bake the cookies at 350° F. for 7-8 minutes, or until done. Mine usually take about 8 minutes, but check them around 7 minutes, since oven temps can vary.

The cinnamon spice crinkle cookies are ready to bake.

When done, remove the baking sheets from the oven, and let the cookies rest for about a minute, then transfer them with a spatula to a wire rack. Once they have cooled completely, they are ready to eat!

Once baked, the crinkle cookies are cracked on the tops.

I love the look of these yummy cookies! Nice and crackled looking on the top, and soft and wonderfully cinnamon-spice flavored on the inside! The cookies are perfect to enjoy any time of the year! The warm cinnamon and spices flavoring the cookies are especially perfect for the Fall season. YUM!

A small plate with several of the cookies on it, ready to eat.Here is a close up of the inside of one of the cinnamon spice crinkle cookies.

I really hope you will give this recipe for delicious cinnamon spice crinkle cookies a try! They taste REALLY good, and honestly are a cinch to make! Have a wonderful day, and thank you for visiting. I hope you will come back soon for more family-friendly recipes. Enjoy the cookies! 

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cookie recipes, 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

Original recipe source: Heidi, at: thefrugalgirls.com/2018/10/cinnamon-crinkle-cookies-recipe.html

0 from 0 votes
Cinnamon Spice Crinkle Cookies
Prep Time
15 mins
Cook Time
7 mins
Time Included For Chilling Dough (inactive)
1 hr
Total Time
1 hr 22 mins
 

Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

Category: Dessert
Cuisine: American
Keyword: cinnamon spice crinkle cookies, crinkle cookies
Servings: 36 cookies
Calories Per Serving: 103 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 box Betty Crocker Spice Cake Mix (15.25 ounce box)
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • ½ cup vegetable oil (or canola)
  • ¾ cup powdered sugar
Instructions
  1. Place cake mix, eggs, cinnamon, and oil in a large mixing bowl. Mix well, (with electric beaters or by hand) until ingredients are fully combined. Cover bowl and place in refrigerator for one hour. Don't skip the refrigeration step, because you want the dough really cold before you shape the dough balls.

  2. When the dough is fully chilled, preheat oven to 350°F, and line two large cookie sheets with parchment paper.

  3. Measure powdered sugar into a small bowl. To form cookies, place a small Tablespoon of dough into the palm of your hand. Roll dough between your palms until it forms a ball. Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in powdered sugar.

  4. Place coated dough balls on parchment paper-lined baking sheets. Leave 2" of space between each cookie. Bake at 350° F. for 7-8 minutes, or until done. Remove from oven, and let cookies rest for a minute, then transfer them with a spatula to a wire rack. Once cooled completely, they are ready to eat! Enjoy!

Nutrition Facts
Cinnamon Spice Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 103 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 99mg4%
Potassium 53mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 17IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

Cranberry Orange Cake

You’ll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!
You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

If you enjoy the flavor combination of cranberries and oranges, then you will most likely LOVE this delicious cranberry orange cake! It is really easy to make, and I am confident you will enjoy it, like we did! I tweaked the original recipe just a smidge, and added a simple glaze, which enhanced the cake wonderfully!

I love this time of year, when fresh cranberries appear in the grocery stores. It is always fun to experiment with new recipes using cranberries (and oranges) each year. In the past I’ve used this combo to make scones, breadbagels, cookies, muffins, salads, and even homemade cranberry orange sauce for our Thanksgiving table! So much flavor!

This recipe for cranberry orange cake is wonderful! It was so good I KNEW it would be dangerous to have around the kitchen, because I “might” be tempted to shove the entire cake into my mouth. To avoid that little problem, I wrapped up and delivered plates with a couple pieces on them to 4 of our neighbors, so they could enjoy it, too! Here’s how to make it:

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

Make The Batter For The Cranberry Orange Cake

Before you start on the cake batter, preheat your oven to 350° F. Since it doesn’t take too long until the batter is ready to bake, you will want to have your oven ready to go! Generously grease or spray a 9×9″  or 8×10″ baking pan (bottom and sides). You can use butter or a non-stick baking spray to do this.

Place room temperature butter, orange zest (finely grated peel), and 1 cup of the granulated sugar into a large mixing bowl (or a stand mixer bowl). Cream the ingredients together with a mixer, until they become fully blended and fluffy (a couple minutes). Add the egg and vanilla extract to the butter mixture, and beat until fully incorporated.

Butter, sugar and orange zest are creamed together for cake batter mixture.An egg and vanilla are added to creamed cake batter mixture.

Mixing The DRY Ingredients

Measure 2 Tablespoons of all purpose flour out into a small dish and set aside. You will use this later. Place the remaining flour, salt and baking powder in a large bowl, and whisk the ingredients together, to combine.

Add the flour mixture and the buttermilk to the butter mixture, a little at a time, alternating between the flour and buttermilk, and mixing on low speed after each addition.

Flour, salt, and baking powder are whisked together for cake batter mix.The cake batter is now creamed together and is ready for cranberries to be added.

Remember the 2 Tablespoons of flour you previously set aside? Okay… now you need to add the fresh cranberries to that flour. Gently stir until the cranberries are completely coated with flour! Doing this helps prevent the cranberries from “bleeding color” into the cake batter!

Once the cranberries are coated in flour, add them to the cranberry orange cake batter. Gently fold the floured cranberries into the batter.

The batter for the cranberry orange cake is ready for the baking dish!

Baking The Cranberry Orange Cake

Evenly spread the cake batter into your prepared baking dish. Sprinkle the batter with the remaining Tablespoon of granulated sugar.  Bake the cranberry orange cake at 350° F. for 35-40 minutes, then test for done-ness.

When done, the cake should be golden brown on top. Test for done-ness by inserting a toothpick into the middle of the cake. If it comes out clean, the cake is done. If cake needs a little more time (oven temps. vary), put it back in the oven and check on it every 4-5 minutes, until done. Mine ended up taking 40 minutes to be done, but yours may take a few minutes more or less, depending on the heat of your oven. Just keep an eye on it from the 35 minute on.

Once done, remove the cake from the oven, and transfer the baking dish to a wire rack. While it is still hot, use a toothpick to poke holes all over the top of the cake.

Cake in pan, before baking and after baking.

Making A Glaze For The Cranberry Orange Cake Is A Cinch!

While the cake is baking, make the glaze. Place powdered sugar into a small bowl, and add 1 teaspoon orange juice. Stir well.  Continue to add a few drops of water at a time to the glaze, stirring after each addition, until the glaze is thin enough to drizzle over the cake, but not too thick OR too thin. You want it to drizzle in a thin stream.

Use a spoon and drizzle the glaze over the entire surface of the cake while it is still hot. All the glaze will run over the cake and into all of those holes you poked with the toothpick! Once you’ve drizzled all of the glaze evenly over the top, let the cranberry orange cake cool completely!

A simple powdered sugar glaze is mixed to drizzle on the finished cake.An up close photo of the glazed cranberry orange cake.

The glaze will firm up as the cake cools, and once the cake has cooled completely, it is ready to serve! Cut the cranberry orange cake into 12 small pieces, serve and enjoy this delicious treat!

See all those colorful cranberries peeking out everywhere in this cake? Yum. Lots of FLAVOR, and the finished cake is nice and moist!

Glazed cake is cut into 12 pieces, and served!A piece of the glazed cranberry orange cake on a white plate, with orange slice.

Sure do hope you will try this yummy cake, and trust you will enjoy it as much as we did! Have a fantastic day, and please come back again soon for more recipes!

Looking For More CAKE Recipes?

You can find all of my cake recipes in the Recipe Index, located at the top of the page. This variety of cake recipes includes (among others):

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

Original source for cake (no icing): https://alexandracooks.com/2011/12/16/cranberry-buttermilk-breakfast-cake/

0 from 0 votes
Cranberry Orange Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

Category: Dessert
Cuisine: American
Keyword: cranberry orange cake
Servings: 12
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake Batter
  • ½ cup butter (1 stick) , room temperature
  • 1 orange (ZEST ONLY) (reserve juice for glaze)
  • 1 cup granulated sugar (+ 1 Tablespoon set aside for later)
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour , divided use
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups fresh cranberries
  • ½ cup buttermilk
For Glaze
  • cups powdered sugar
  • 1 teaspoon orange juice (can substitute water)
  • water (as needed)
Instructions
  1. Preheat oven to 350° F. Generously grease or spray a 9x9 " baking pan (bottom and sides). Use butter or non-stick baking spray.

  2. Place butter, orange zest (finely grated peel), and 1 cup of granulated sugar into a large mixing bowl (or a stand mixer bowl). Cream ingredients together with electric mixer, until fully blended and fluffy (2-3 minutes). Add egg and vanilla extract to the mixture; beat until fully incorporated.

  3. Measure 2 Tablespoons of all purpose flour into a small dish and set aside (you will use this later). Place remaining flour, salt and baking powder in a large bowl, and whisk together, to combine. Add flour mixture and buttermilk to the butter mixture, a little at a time, alternating between flour and buttermilk, mixing on low speed after each addition.

  4. In a small bowl, add fresh cranberries to reserved 2 Tablespoons of flour. Gently stir until cranberries are completely coated with flour. Doing this prevents cranberries from "bleeding color" into cake batter! Once coated, gently fold them into the cake batter. Evenly spread cake batter into prepared baking dish. Sprinkle the batter with remaining Tablespoon of granulated sugar. 

  5. Bake cake at 350° F. for 35-40 minutes, then test for done-ness. When done, cake should be golden brown on top. Test for done-ness by inserting a toothpick into middle of the cake. If it comes out clean, cake is done. If cake needs more time (oven temps. vary), put it back in the oven and check on it every 4-5 minutes, until done. Once done, remove cake from oven, and transfer dish to a wire rack. While still hot, use a toothpick to poke holes all over the top of the cake.

  6. Place powdered sugar into a small bowl. Add 1 teaspoon orange juice. Stir well.  Continue to add a few drops of water at a time to this glaze, stirring after each addition, until glaze is thin enough to drizzle over the cake. You want it to drizzle in a thin stream. Use a spoon to drizzle glaze over the top of the cake while it is still hot. The glaze will run over the cake and into all of the holes you poked with the toothpick! Once you've drizzled all of the glaze evenly over the top, let the cranberry orange cake cool completely! Once cooled completely (and glaze has firmed up), slice cake into 12 pieces, serve and enjoy!

Nutrition Facts
Cranberry Orange Cake
Amount Per Serving (1 g)
Calories 290 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 39mg13%
Sodium 280mg12%
Potassium 124mg4%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 293IU6%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love the flavors in this easy, delicious, glazed cranberry orange cake, bursting with fresh cranberries and citrus zest (makes 12 servings)!

 

Coconut Chocolate Chip Pie

Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!
Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!

Well, if you like desserts that don’t take a lot of prep work, this is the pie for you! With a MINIMAL amount of prep time (5 minutes or less), this coconut chocolate chip pie will surprise you with just how EASY it is to make!

I found this recipe in one of my old (from 1998) Taste of Home magazines that I keep in my home office. Occasionally I browse through my old cooking magazines for new recipe ideas, and when I saw this old recipe for a quickly (made in a blender) coconut pie, I knew I wanted to try it.

Personally I like coconut and chocolate together, so I slightly tweaked the original recipe to include chocolate chips, and before I knew it, this pie was made and baked! Even if you don’t know how to cook, YOU can make this tasty pie!

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

Blend The Coconut Pie Filling

Place milk, eggs, sugar, flour, butter, vanilla and salt into a blender. Cover the blender, and process for about 15 seconds, Scrape the sides down of the blender, put the lid back on, and blend for another 15 seconds.

Ingredients for the pie are mixed in a blender.

Add the shredded coconut to the blended pie filling. Put the lid on the blender and blend this for only 5 seconds. Yep… only 5 seconds! See how EASY this is?

Spray a 9″ or 10″ pie pan with non-stick baking spray (or grease bottom and sides with vegetable shortening or butter. Once done, pour all of the blended coconut pie filling into the pie pan.

Shredded coconut is added to pie filling ingredients in blender.Coconut pie filling is poured into a greased pie pan.

Sprinkle the chocolate chips around the top of the pie, and then push them (with the back of a spoon or a spatula) until they are submerged below the surface.

Chocolate chips are added to the pie filling, and then submerged.

Time To Bake The Coconut Chocolate Chip Pie!

Once you have “submerged” the chocolate chips into the pie filling, the pie is ready to bake! Carefully place the coconut chocolate chip pie on the middle rack of a preheated 350° F. oven.

Coconut pie in pie pan is ready for the oven.

Bake the pie at 350° F. oven for 50-55 minutes (mine took 55 minutes). When done, the pie will be golden brown, and a knife inserted in the top/middle of the pie will come out clean. Remove the pie from the oven and transfer the pan to a wire rack to cool.

The pie will puff up considerably during the baking process. As you can see in the photo below, it rises well above the rim. The coconut chocolate chip pie will flatten out as the filling cools, and the air inside dissipates.

The coconut chocolate chip pie has finished baking and cools on wire rack.

A coconut chocolate chip pie cools in the pie pan, on a wire rack.

Slice, Serve, and Enjoy Coconut Chocolate Chip Pie

Let the coconut pie cool down for about 15-20 minutes before slicing, if you will be eating it while warm. The pie slices very easily and cleanly! This coconut pie can be served while still warm, or you can wait until it has completely cooled off completely, before serving.

Slice the pie into 8 pieces, serve, and enjoy! Any leftovers may be stored (covered) in the refrigerator, for 3-4 days.

A look at the inside of a sliced into coconut pie in the pan.

Even without an “official” crust, you can see that a slice of this “crust-less” coconut pie holds its shape well! Now all that is left to do is eat it warm or at room temperature!

A slice of the coconut chocolate chip pie is served on a white plate.

I really hope you enjoy this easy to make coconut pie! It truly could not be any easier to make, which is pretty handy, when you need a quick dessert! Have a great day, friends.

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few favorite pie recipes you may enjoy 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!
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Author's signature

Recipe Adapted From: Taste of Home Magazine, published by Reiman Publications, December/January 1998 issue (Volume 5, No.6), page 13

0 from 0 votes
Coconut Chocolate Chip Pie
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!

Category: Dessert
Cuisine: American
Keyword: coconut chocolate chip pie
Servings: 8
Calories Per Serving: 367.02 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups milk
  • 4 large eggs
  • 1 cup granulated sugar
  • ½ cup all purpose flour
  • 6 Tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350° F. Spray bottom and sides of a 9 or 10" pie pan with non-stick cooking spray (or grease pan with vegetable shortening)

  2. Place milk, eggs, sugar, flour, butter, vanilla and salt into a blender. Cover blender, and process for 15 seconds, Scrape sides of the blender down, put lid back on, and blend for another 15 seconds. Add shredded coconut to the blended pie filling. Put id on blender and blend this for only 5 seconds. Pour the blended coconut pie filling into the greased pie pan. Sprinkle chocolate chips around the top of the pie, and then push them (with the back of a spoon or a spatula) until they are submerged below surface.

  3. Carefully place pie on the middle rack of preheated oven. Bake at 350° F. for 50-55 minutes. When done, pie will be golden brown, and knife inserted in the top/middle of the pie will come out clean. Remove from oven, and transfer pan to a wire rack to cool. Let pie cool for 15-20 minutes before slicing. Pie can be served warm, or at room temperature. Enjoy! *Leftovers may be stored (covered) in refrigerator, for 3-4 days.

Nutrition Facts
Coconut Chocolate Chip Pie
Amount Per Serving (1 slice (1/8th of pie))
Calories 367.02 Calories from Fat 169
% Daily Value*
Fat 18.73g29%
Saturated Fat 11.86g74%
Cholesterol 131.44mg44%
Sodium 317.21mg14%
Potassium 216.42mg6%
Carbohydrates 43.47g14%
Fiber 1.32g6%
Sugar 35.82g40%
Protein 7.23g14%
Vitamin A 531.13IU11%
Calcium 98.48mg10%
Iron 1.55mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Coconut Chocolate Chip Pie is a tasty, crust-less, easy dessert to make! Mix ingredients in blender, pour into pie pan, add chocolate chips, & bake!

How To Can Apple Pie Filling

Learn how to can apple pie filling for your pantry! Once canned, having homemade pie filling already made for pies, cobblers, etc. is a real time saver!
Learn how to can apple pie filling for your pantry! Once canned, having homemade pie filling already made for pies, cobblers, etc. is a time saver!

Okay, lets be honest. Making canned apple pie filling takes some time to pull off, but can I remind you that the results will be worth it, in time saved down the road? You will be able to pull a jar right out of your pantry and whip up a dessert in much less time! YEEHAW!

This “recipe” came straight out of my treasured canning book called “Ball Complete Book Of Home Preserving”, and it’s a real keeper! Once made, you can use this apple pie filling for pies, cobblers or crisps, turnovers, or even as a topping for PANCAKES!

The recipe (as written below in the recipe card) will give you a yield of 3 quart jars (plus a pint) OR it will give you about 7 smaller pint jars of apple pie filling. **Please note that I DOUBLED the recipe, and made 7 QUART sized jars of pie filling (as shown in photos)!

Scroll Down for A Printable Recipe Card At The bottom Of The Page

Prepare Canning Equipment

Before canning apple pie filling, prepare quart (or pint) size canning jars, flat lids and screw bands, as well as a water bath canner, according to the manufacturer instructions, and USDA safe canning guidelines.

Prepare The Apples

There are several wonderful varieties of apples that are great for pie filling. A few that come to mind are Granny Smith, Honeycrisp, Jonathan, and my favorite, Gravensteins (shown below). I love to go pick them at local U-Pick Farms! It takes quite a few apples to make 7 quarts, as you can imagine! Basically, each quart sized jar will require approximately 3 pounds of apples!

Picked some Gravenstein apples to use in many recipes.

Peel, remove the core, and slice the apples. Treat the apples with lemon juice, fruit fresh or follow my old-fashioned tip here, to keep the apples from darkening once exposed to air.

It will take about 3-40 minutes to peel, slice and treat all those apples. My suggestion is to get someone to help you, if possible! This is a GREAT way to get a friend or other family member involved, in order to save time! This is especially helpful if doubling the recipe!

Blanch The Apple Slices

You will need to blanch the apple slices (once they’re peeled , sliced and treated). Bring a large pot of water to a boil. Add 6 cups of sliced apples at a time to the boiling water. Cook for 1 minute, then remove and keep them warm while you finish blanching all the apples.

Apples are peeled, cored, sliced and treated to prevent browning.

Prepare The Pie Filling

A lot of folks thicken pie fillings with flour or cornstarch. That’s fine for making a pie. However, when CANNING apple pie filling, these ingredients don’t hold up too well in storage, so a product called ClearJel (for cooking, not instant) is typically used. ClearJel is a type of cooking starch (approved for home canning) that can be ordered online from many retailers.

To make the pie filling, measure granulated sugar, ClearJel, water, apple juice, cinnamon and nutmeg into a LARGE stainless steel saucepan. Bring this to a boil on medium-high heat. Stir constantly, and continue to cook until it starts to bubble and thickens. Add the lemon juice, and cook for 1 more minute, continuing to stir constantly! Take off heat when done.

The thickener for the apple pie filling is cooked until thickened.

Add The Apple Slices To Pie Filling

Transfer the warm (drained) apple slices to this thickened pie filling in the large saucepan, and fold them into the mixture. Heat the apple pie filling just until heated through, before placing the filling into your hot, prepared jars.

Time To Can Apple Pie Filling!

Once heated through, ladle the hot pie filling into prepared canning jars, being sure to leave 1 inch of headspace in each jar. Use a plastic utensil to remove the air bubbles from the jars, making adjustments to the headspace if necessary, by adding or removing filling.

Wipe the jar rims clean with a wet cloth or paper towel, to help ensure a good seal. Place flat lid centered on top, and add the jar ring. Screw the band on until it is fingertip tight.

How To Can Apple Pie Filling

Place the hot jars on an elevated rack and lower into simmering water in canner. Make sure that the water completely covers the tops of the jars (by about an inch). Place lid on canner. Bring the water to a gentle rolling boil, and process the jars for 25 minutes AFTER it begins boiling. The processing time is the same for both pint and quart sized jars.

When you can apple pie filling, the jars must be processed in a water bath canner.

When processing time is finished, turn off heat, and carefully remove lid from the pan. Wait for 5-10 minutes, and then remove the HOT jars from the pan, using canning tongs. Transfer jars to a dish towel on counter. IMPORTANT NOTE: Don’t place hot jars directly onto your counter top, as temperature variances (hot jars vs. cold counter top) might cause jars to crack.

Four jars of apple pie filling resting on dish towel after processing.

Let The Jars Cool Completely

Let the jars of apple pie filling cool completely (overnight or 12 hours) without disturbing. Once completely cooled, check to make sure jars sealed. The jar lids should have NO GIVE in them if properly sealed. If you find one has not sealed properly, it is not safe to store. Refrigerate it, and use it within a week.

Wipe the jars clean with a wet cloth, then label (with date canned), and place them in your pantry for long term storage. There you go… you just learned how to can apple pie filling!

The jars of apple pie filling are cleaned, seal is checked, and are labeled for storage.

Even though it is a labor-intensive process to make pie filling, the benefit comes later! It’s very convenient to make a pie, cobbler or dessert requiring apple pie filling by grabbing an “already made” jar right out of the pantry!

Looking For More CANNING Recipes?

You can find all of my canning recipes in the Recipe Index, located at the top of the page. I have recipes for a variety of foods and jams. They 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!
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Author's signature

Original recipe source: my beloved “Ball Complete book Of Home Preserving”, published 2006, The Jarden Corporation, page 170.

0 from 0 votes
How To Can Apple Pie Filling
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 

Learn how to can apple pie filling for your pantry! Once canned, having homemade pie filling already made for pies, cobblers, etc. is a time saver!

Category: Canning and Preserving, Dessert
Cuisine: American
Keyword: can apple pie filling
Servings: 7 pints (or 3 qts + 1 pint)
Calories Per Serving: 462 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 cups apples , peeled, cored, sliced, treated to prevent browning
  • cups granulated sugar
  • ¾ cup ClearJel
  • teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • cups cold water
  • cups unsweetened apple juice
  • ½ cup lemon juice
Instructions
  1. Prepare quart (or pint) size canning jars, flat lids and screw bands, and water bath canner, according to the manufacturer instructions, and USDA safe canning guidelines.

  2. Peel, remove the core, and slice the apples. Treat the apples with lemon juice (not from the ingredient list), fruit fresh or another method, to keep the apples from darkening once exposed to air. Once they're peeled , sliced and treated, blanch the slices . Bring a large pot of water to a boil. Add 6 cups of sliced apples at a time to the boiling water. Cook for 1 minute, then remove and keep them warm while you finish blanching all the apples.

  3. To make the pie filling, measure granulated sugar, ClearJel, water, apple juice, cinnamon and nutmeg into a LARGE stainless steel saucepan. Bring this to a boil on medium-high heat. Stir constantly, and continue to cook until it bubbles and thickens. Add ½ cup lemon juice, and cook for 1 more minute, stirring constantly! Take off heat when done. Transfer warm (drained) apple slices into pie filling in large saucepan, and fold them into the mixture. Re-heat filling only until heated through, before placing the filling into hot, prepared jars.

  4. Ladle hot pie filling into prepared canning jars, leaving 1 inch of headspace in each jar. Use a long utensil inserted several times into jars, to remove the air bubbles, making adjustments to the headspace if necessary, by adding or removing filling. Wipe jar rims clean, to help ensure a good seal. Place flat lid on top, and add the jar ring. Screw the band on until it is fingertip tight. Place the hot jars onto an elevated rack and lower rack and jars into simmering water in canner. Make sure the water completely covers the tops of the jars (by about an inch). Place lid on canner.

  5. Bring the water to a gentle rolling boil, and process the jars for 25 minutes AFTER it begins boiling. When processing time is finished, turn off heat. Remove lid from pan. Wait 5-10 minutes, and then remove the VERY HOT jars from the pan, using canning tongs. Transfer jars to a dish towel on counter. IMPORTANT NOTE: Don't place hot jars directly onto your counter top, as temperature variances (boiling hot jars vs. cold counter top) might cause jars to crack. Let the jars of apple pie filling cool completely (overnight or 12 hours) without disturbing.

  6. Once completely cooled, check to make sure jars sealed. The jar lids should have NO GIVE in them if properly sealed. If you find one has not sealed properly, it is not safe to store. Refrigerate it, and use it within a couple weeks. Wipe the jars clean with a wet cloth, then label (with date canned), and place them in your pantry for long term storage. Enjoy!

Recipe Notes

NOTE: If treating apples with lemon juice to prevent browning, you will need a couple extra lemons for this purpose.

Nutrition Facts
How To Can Apple Pie Filling
Amount Per Serving (1 g)
Calories 462 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 337mg10%
Carbohydrates 120g40%
Fiber 6g25%
Sugar 110g122%
Protein 1g2%
Vitamin A 116IU2%
Vitamin C 17mg21%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can apple pie filling for your pantry! Once canned, having homemade pie filling already made for pies, cobblers, etc. is a time saver!

Freestyle 0 Point Cheesecake

Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!
Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!

A couple months ago, I started to hear “chatter” about a VERY low calorie cheesecake “substitute” that is Weight Watchers Freestyle program friendly! Being curious, and always on the lookout for interesting sounding recipes to try, I decided to make it.

Now, please hear me on this. Cheesecake, in it’s “normal” form, (with all that yummy cream cheese) is my all time favorite dessert. I even have an amazing, decadent Chocolate Fudge Truffle Cheesecake on my blog! It is definitely scrumptious, but much higher in calories!

The low calories is why I was drawn to try this particular recipe. I wanted to try a dessert recipe (for my sweet tooth) that wouldn’t sabotage my weight loss efforts! After I tracked down the recipe creator’s website, I found this simple recipe for a low calorie, sugar free “crustless” cheesecake substitute.

I hardly ever use artificial sweeteners, but sometimes they are very nice to have around, for recipes like this! Guess what? I liked this cheesecake “substitute”, and even though it is not real cheesecake, it made me FEEL like I could enjoy a nice dessert, WITHOUT using all my daily calories or points!

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

How To Make This Freestyle 0 Point Cheesecake

Place three eggs, vanilla extract and granulated sugar substitute in a large mixing bowl. I used granulated Stevia as the sugar substitute. Whisk these ingredients very well, until fully combined.

Eggs, vanilla extract and sugar substitute are mixed together in a bowl.

Add fat free, nonfat Greek yogurt and the dry cheesecake pudding mix (also sugar free/fat free) to the mixture. Continue to whisk until the cheesecake mixture is fully blended.

Non fat, plain Greek yogurt and sugar free cheesecake mix are added to the egg mixture in bowl.The filling for the Freestyle 0 point cheesecake is now ready!

Time To Bake The Cheesecake

There are two ways to bake the cheesecake. You can prepare this cheesecake in a pie pan, or you can use a 9″ springform pan. Either way will yield 8 slices!

If using a pie pan, spray the pan with non stick baking spray. Fill the pan with the cheesecake filling, and smooth the top surface evenly. If using a springform pan (this is what I did), cut a piece of parchment paper to fit the bottom. Fill the springform pan evenly with the cheesecake filling, and smooth the top surface evenly.

Bake the Freestyle 0 point cheesecake at 350° F. for 30 minutes. When done, the cheesecake will be a light golden color. It might even still look a little “wobbly” in the middle. Don’t worry! The cheesecake will set up once refrigerated after baking!

A springform pan is lined, filled with cheesecake filling, and baked for 30 minutes.

Refrigerate The Cheesecake Overnight

Once done, remove the freestyle 0 point cheesecake from the oven, and let it cool for 15-20 minutes. After that, cover it with plastic wrap (leave it in springform pan). Place it in the refrigerator and let the cheesecake fully chill overnight!

It’s hard to wait, but you’ve just got to leave it in the refrigerator overnight for it to set up properly AND because the flavor and texture gets even better! When ready to serve, release cheesecake from springform pan (if using), and slice the dessert into 8 slices.

The baked Freestyle 0 point cheesecake is baked, refrigerated, then cut into 8 slices.

Here’s a side view of the Freestyle 0 point cheesecake from the side. You can see it is not as high as a traditional cheesecake. There are instructions in the NOTES section of the printable recipe for making the cheesecake thicker.

A view of the sugar free cheesecake from the side, after baking.

Serving The Freestyle 0 Point Cheesecake

Try adding some fresh fruit slices to the top of the cheesecake for presentation and extra flavor! Fresh berries or sugar free fruit syrup are always colorful, too!

About 15 minutes before serving, I sliced some strawberries, and mixed them with a tiny bit of sugar substitute and 1 teaspoon water. Spoon some strawberries over cheesecake, and top with a tiny shot of whipped cream, if desired.

A slice of Freestyle 0 point cheesecake, with strawberries and whipped cream.

Hope you will consider trying this Freestyle 0 point cheesecake! Hopefully it will satisfy your sweet tooth, without sabotaging your weight loss efforts! Have a good day!

Looking For More Weight Watcher Friendly Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a few Weight Watcher friendly 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 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

Original recipe source: https://thepounddropper.com/plain-jane-cheesecake/

5 from 1 vote
Freestyle 0 Point Cheesecake
Prep Time
10 mins
Cook Time
30 mins
Refrigeration (inactive time)
8 hrs
Total Time
8 hrs 40 mins
 

Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!

Category: Dessert
Cuisine: American
Keyword: freestyle 0 point cheesecake
Servings: 8
Calories Per Serving: 99 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large eggs
  • 3 Tablespoons sugar substitute (granulated) * I used Stevia
  • 1 Tablespoon vanilla extract
  • 3 cups nonfat, plain Greek yogurt
  • 1 ounce sugar free/fat free cheesecake pudding mix (instant) , small box (can substitute SF/FF vanilla pudding)
Instructions
  1. Preheat your oven to 350°F.

  2. Place three eggs, vanilla extract and granulated sugar substitute in a large mixing bowl. Whisk these ingredients very well, until fully combined. Add fat free, nonfat Greek yogurt and the dry cheesecake pudding mix (also sugar free/fat free) to the mixture. Continue to whisk until the cheesecake mixture is fully blended.

  3. Using A PIE PAN? Spray pie pan with a non stick spray. Fill the pie pan with the cheesecake filling, and smooth the top surface evenly.

    Using a SPRINGFORM PAN? Cut a piece of parchment paper to fit the bottom. Fill the springform pan with the cheesecake filling, and smooth the top surface evenly.

    Bake cheesecake at 350° F. for 30 minutes. When done, cheesecake will be a light golden color. It might even still look a little "wobbly" in the middle. Don't worry! The cheesecake will set up once refrigerated after baking!

  4. When done, remove cheesecake from oven, and let it cool for 15-20 minutes. After that, cover it with plastic wrap (leave it in springform pan). Place it in the refrigerator and let it fully chill overnight! This is for it to set up properly AND because the flavor and texture gets even better! When ready to serve, slice the dessert into 8 slices. Garnish, if desired with fruit of your choice. Enjoy!

Recipe Notes

*If you want a thicker slice of cheesecake, use 5 cups yogurt. Thicker cheesecake will take longer to cook.
*Use a granulated sugar substitute, because other types make the cheesecake tend to have a more "gritty" texture.

Nutrition Facts
Freestyle 0 Point Cheesecake
Amount Per Serving (1 slice (1/8th of total))
Calories 99 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 84mg28%
Sodium 204mg9%
Potassium 154mg4%
Carbohydrates 6g2%
Sugar 3g3%
Protein 12g24%
Vitamin A 115IU2%
Calcium 109mg11%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have a sweet tooth, but trying to cut out desserts? Try this easy and delicious, sugar free, Weight Watcher friendly, Freestyle 0 Point Cheesecake!

Skillet Brownies For Two

Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It’s fun & romantic to share this EASY dessert with those you love!
Cook cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

My husband and I went out to dinner for our anniversary last year (#41), and the restaurant gave us free dessert to celebrate! They presented us with the cutest little warm skillet brownie in a cast iron skillet, topped with ice cream and sauce, for us to share.

Oh. My. Goodness. The skillet brownies for two tasted AMAZING, and it was fun to share this unique, sweet treat with the man I love! I’ve posted instructions to make them in an oven OR on a pellet grill (a great way to keep the kitchen cool in the heat of summer!).

Anniversary photo and skillet brownie we received at restaurant, to celebrate the occasion.

Well, we enjoyed that cute little dessert so much, I knew I wanted to make it at home! We have tried them cooked in an oven, and on our Traeger grill. I whip up this dessert and bake it in 6 inch mini cast iron skillets, and use a store bought chocolate brownie mix to save time!

The mini-skillets (recipe makes 4 skillets at 2 servings each) are also a convenient, cute way to serve a number of dinner guests (especially couples)!

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

Using A Box Mix Is An Easy Timesaver!

Almost always I make homemade  brownies from scratch, but sometimes I just want dessert made fast, without much effort! This shortcut method (using a boxed brownie mix) allows me to quickly get FOUR of these cute little desserts made, lickety split! If you would rather make the brownies from scratch, I recommend my favorite brownies!

We have also taken warm skillet brownies for two with scoops of ice cream and chocolate sauce to our neighbors to enjoy! One evening my husband took one (still warm) to a neighbors home when it was raining. He carried the warm brownie skillet, (topped with chocolate syrup and a scoop of ice cream) under an umbrella and delivered it right to their front door!

How To Make Skillet Brownies For Two (EASY PEASY!)

When using a box brownie mix (I used Duncan Hines dark chocolate for these photos), be sure to follow directions (if provided) for “fudgy” texture brownies. This usually means simply reducing the number of eggs used from 2 to 1. That is what I do when I make these skillet desserts.

Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Easy peasy, and no mixer needed. Just whisk or stir with a spoon until ingredients are fully blended. If you wish, you can add chocolate chips or chopped nuts to the batter, as well.

Only 1 egg is used to make the brownies more fudgy.Batter for brownies is quickly mixed together in large bowl.

Grease (or spray) 4- six inch cast iron skillets. I got mine (Wilton 6 inch skillets) on Amazon using a gift card from my family! They have sure been fun to use for various “individual sized” desserts! Evenly divide the brownie batter between the skillets, and level out the batter with a spatula or the back of a spoon.

Four 6" mini cast iron skillets were used to cook the brownies in.

Making Skillet Brownies For Two In An Oven

If you are baking these desserts in your oven, preheat it to 350 degrees. Once at temperature, place the skillets on the middle rack. Bake for between 17-22 minutes, checking them at the 17 minute mark, by inserting a toothpick into the middle.

Ovens can have temperature variances, so your baking time may be a little different. When done, remove from oven and let them cool for 3-5 minutes. TIP: If you like brownies slightly underdone and gooey : they’re “usually” ready at about 17 minutes. If you like brownies more done: they’re “usually” ready at about 20- 22 minutes.

Making Skillet Brownies For Two On a Traeger Or Pellet Grill

To make these skillet brownies on a Traeger or pellet grill, here’s how: Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and fire is established, turn temperature setting to 350° F. Close the lid and let grill preheat for 10-15 minutes to reach temperature.

Place skillet brownies directly onto grill grate once temp. has been reached. Bake the brownies (lid closed) for 20-25 minutes, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

The skillet brownies for 2 baking in a Traeger pellet grill, but can also cook in an oven.

Let the skillet brownies cool for 3-5 minutes before serving.

These desserts are done baking, and ready to garnish for serving!

Time To Serve The Skillet Brownies For Two!

While the brownies are still warm, top each dessert with a big ol’ scoop of ice cream . Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in!

Top the brownies with a scoop of ice cream, chocolate syrup and a cheery on top!To eat the skillet brownies for 2, grab 2 forks and both of you can now dig in!

Hope you enjoy these cute little skillet brownies for two! We sure do (and so did several of our neighbors)! Have a wonderful day.

Looking For More Traeger/Pellet Grill Desserts?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple dessert recipes for a Traeger or pellet grill you might also enjoy 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

Author's signature

Original recipe source: Box of Duncan Hines dark chocolate brownie mix

0 from 0 votes
Skillet Brownies For Two
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

Category: Dessert
Cuisine: American
Keyword: skillet brownies
Servings: 8 (4 skillets total)
Calories Per Serving: 373 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 18.2 ounces chocolate fudge brownie mix , I used Duncan Hines dark chocolate brand
  • 1 large egg
  • cup water
  • cup vegetable oil
  • OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips
Instructions
  1. Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Stir or whisk until ingredients are fully blended. If you want, you can add chocolate chips or chopped nuts to the batter, as well.

  2. Grease (or spray) 4- six inch cast iron skillets. Evenly divide the brownie batter between the skillets, and level it out with a spatula or the back of a spoon.

If Using An OVEN:
  1. Preheat oven to 350° F. Once at temperature, place skillets on the middle rack. Bake for 17-22 minutes. Ovens can have temperature fluctuations, so your baking time may be a little different. Check them at the 17 minute mark by inserting a toothpick into the middle of one. If it comes out fairly clean, it is done. When done, remove from oven and let them cool for 3-5 minutes.

  2. TIP: If you like brownies slightly underdone and gooey : oven-baked are "usually" ready at about 17 minutes. If you like brownies more done: they're "usually" ready at about 20- 22 minutes.

If Using A TRAEGER Or PELLET GRILL:
  1. Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and established, turn temperature setting to 350° F. Close lid and preheat for 10-15 minutes to reach temperature. Place skillet brownies directly onto grill grate once temp. has been reached. Bake (lid closed) for 20-25 minutes until your desired done-ness, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

To Serve:
  1. While brownies are still warm, top each skillet with a scoop of ice cream. Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry, or other toppings (as desired)! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in! Enjoy!

Recipe Notes

Optional Toppings: vanilla ice cream, chocolate sauce, whipped cream, maraschino cherries, chopped nuts, caramel sauce, sprinkles, etc.

Nutrition Facts
Skillet Brownies For Two
Amount Per Serving (0.5 g)
Calories 373 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 26mg9%
Sodium 199mg9%
Potassium 10mg0%
Carbohydrates 51g17%
Sugar 32g36%
Protein 4g8%
Vitamin A 38IU1%
Calcium 4mg0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

Cookies n’ Cream Ice Cream

Any time is a great time to make some homemade cookies n’ cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!
Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

It’s summer time in good old Oregon. It is HOT! What better way to enjoy these warm summer days than with a big old scoop of homemade cookies n’ cream ice cream!

We love to make our own ice cream in our little indoor Cuisinart ice cream maker, and this simple recipe is a real winner!

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

How To Make Cookies n’ Cream Ice Cream

Begin by placing 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time!

NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good “whacks” with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.

Pulverizing Oreo cookies in a food processor for the ice cream.Crumbled cookies ready to add to the cookies n' cream ice cream.

In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk these ingredients only until the sugar has pretty much dissolved.

Once this is done, turn on the ice cream maker. Pour the cookies n’ cream ice cream base into the freezer canister!

Whisking up the ice cream base is easy!Pouring the ice cream base into the ice cream maker to begin freezing.

Freezing The Cookies n’ Cream Ice Cream

Freeze the ice cream according to your machines manufacturer’s instructions. I use an older electric Cuisinart ice cream machine, and it takes about 20 minutes to freeze.

Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream. The paddle in the machine will continue to mix the cookie crumbles into the ice cream!

Oreo cookie crumbles are added to ice cream during the last 5 minutes of freezing time.

When done (approx. 20 minutes), remove the paddle (and any cookies n’ cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer, in order to make firmer scoops.

To Firm Up the Cookies n’ Cream Ice Cream

We almost always freeze it in our kitchen freezer for a couple more hours for a more “scoop-able” consistency! It’s hard to wait, but we do! Transfer the ice cream to a freezer-safe container with a lid. Place it in your freezer for a couple more hours to really firm up.

Ice cream is finished freezing, and is removed from machine.Cookies n' cream ice cream is transferred to a container, and put in kitchen freezer to firm up.

Once the cookies n’ cream ice cream has firmed up, grab an ice cream scoop and go for it! If desired, you can top the scoops of this delicious ice cream with more crumbled Oreos. Why not serve it with a whole Oreo cookie garnishing the dish? After all, can there ever be too many Oreos? *grins*

Now the ice cream is ready to EAT!Two scoops of cookies n' cream ice cream in dish, with a cookie for garnish!

Hope you enjoy this easy to make, absolutely delicious cookies n’ cream ice cream! Have a GREAT day!

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of homemade ice cream recipes, 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

0 from 0 votes
Cookies n' Cream Ice Cream
Prep Time
5 mins
Cook Time
0 mins
Freezing Time
20 mins
Total Time
25 mins
 

Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

Category: Desserts- Ice Cream
Cuisine: American
Keyword: cookies n' cream ice cream
Servings: 10 (makes 1.5 quarts total)
Calories Per Serving: 304 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 Oreo cookies , crushed
  • 2 cups whipping cream
  • ½ cup half and half
  • ½ cup milk
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Place 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time! NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good "whacks" with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.

  2. In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk only until sugar has pretty much dissolved. Turn on ice cream maker. Pour the ice cream base into the freezer canister! Freeze ice cream according to your machines manufacturer's instructions. Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream.

  3. When done (approx. 20 minutes), remove the paddle (and any cookies n' cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer for a couple hours, in order to make firmer scoops. Garnish with additional cookie crumbles, if desired. Enjoy!

Nutrition Facts
Cookies n' Cream Ice Cream
Amount Per Serving (1 g)
Calories 304 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 71mg24%
Sodium 84mg4%
Potassium 93mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 762IU15%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

Peach Pear Blueberry Cobbler

Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!
Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

So far we have been enjoying our summer, here in Oregon. We’ve enjoyed warm temperatures, and not a lot of rain, which means using our Traeger grill more, for meals, INCLUDING DESSERTS!

We love using this grill, to reduce heat IN the house, especially during warm weather! Recently I made a chocolate lava cake on our Traeger, and we’ve also made grilled Triple Berry Cobbler!! Both recipes are absolutely AMAZING!

This peach pear blueberry cobbler can be cooked on a pellet grill OR in the oven, so everyone can enjoy this tasty dessert! I used a combination of fresh peaches, home-canned peaches and pears, and fresh blueberries! The recipe is versatile, so you can use fresh or drained, canned peaches and pears, to make it more convenient.

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

Prepare The Fruit Filling

Place the peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir the ingredients gently, but well, until they are fully mixed together. Pour this fruit filling into a 9″ cast iron skillet OR a  9″ ovenproof skillet.

The fruit for the cobbler is mixed with sugar and spices in large bowl.Fruit for the cobbler is poured into a 9" skillet after mixing together.

Make The Crumb Topping For The Peach Pear Blueberry Cobbler

Make the crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium-sized bowl. Cut very COLD butter chunks into the flour mixture using a pastry blender until mixture is about the size of peas.

Once mixed, gently stir in sour cream only until the dough begins to come together (yes, it will still be crumbly).

Streusel ingredients are cut together, then sour cream is added to the topping.

Cover The Cobbler With Pieces Of Crumb Topping

Using your fingers, pinch the crumb topping “dough” together into small pieces, and place on top of the fruit filling in the skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

Peach Pear Blueberry Cobbler is covered with streusel topping before cooking.

Are You Cooking The Peach Pear Blueberry Cobbler In An OVEN?

If baking this peach pear blueberry cobbler in a traditional oven, preheat oven to 350° F. Place the cobbler on the middle rack, and place a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides.

Bake the peach pear blueberry cobbler at 350°F. for 30-35 minutes. When done, the cobbler should be bubbling all around the edges, and should be golden brown on top.

Are You Cooking The Cobbler On A Traeger Or Pellet Grill?

Start Traeger grill on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature to 350° F, and preheat grill for 10-15 minutes with lid closed, until temperature has been reached.

Place the skillet with the peach pear blueberry cobbler directly on the grill grate. You can see in the photo below, that we keep the drip pan underneath covered in foil, also. This definitely helps in case of any spills or drips! P.S. You can see our roasted chicken and au gratin potatoes in the second photo below, too!

Close the lid and cook the cobbler for 35 minutes at 350°F. When done, the cobbler should be bubbling around the edges and be golden brown on top. You may find that you want to let it cook a bit longer to achieve the golden brown color on top, due to temperature fluctuations.

A cast iron skillet full of cobbler is placed onto a Traeger grill, next to roasting chicken.The peach pear blueberry cobbler is bubbly and golden brown on top when done.

The Cobbler Is Done – Now What?

When the cobbler is finished cooking, carefully remove the very HOT skillet from the grill OR oven. Let the cobbler cool down for about 10 minutes before serving.

Here is the finished cobbler cooling down on the counter before serving.

After cobbler has cooled down a bit, scoop out portions into dishes! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the cobbler juices over the top.

This cobbler tastes great with a scoop of ice cream and juices from skillet drizzled over the top.

Hope you have the opportunity to make this absolutely delicious peach pear blueberry cobbler! I’m confident you will enjoy it! Have a GREAT day!

Looking For More COBBLER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These cobbler 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

Author's signature

Original recipe source: https://www.thegratefulgirlcooks.com/berry-cobbler-traeger-grill-style/

0 from 0 votes
Peach Pear Blueberry Cobbler
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

Category: Desserts
Cuisine: American
Keyword: peach pear blueberry cobbler
Servings: 8
Calories Per Serving: 356 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups fresh peaches, peeled and sliced thin *can sub. canned peaches (drained well)
  • 1 cup ripe, but firm pears, peeled and sliced thin * can sub. canned pears (drained well)
  • 1 cup blueberries
  • ¾ cup granulated sugar
  • ¼ cup all purpose flour
  • 1 pinch salt
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon cinnamon
For Streusel Topping:
  • cups all purpose flour
  • 3 Tablespoons granulated sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons COLD butter (equals 1 stick or ½ cup butter total)
  • ½ cup light sour cream
Instructions
Prepare Cobbler:
  1. Place peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir gently, until all ingredients are fully mixed together. Pour fruit filling into a 9" cast iron skillet OR a  9" ovenproof skillet.

  2. Make crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium bowl. Cut COLD butter chunks into flour mixture using a pastry blender until mixture is about the size of peas. Once mixed, gently stir in sour cream only until dough begins to come together (yes, it will still be crumbly). Using your fingers, pinch the crumb topping "dough" together into small pieces, and place on top of the fruit filling in skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

If Baking In Oven:
  1. Preheat oven to 350° F. Place cobbler on middle rack, and lay a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides. Bake cobbler for 30-35 minutes. When done, cobbler should be bubbling all around the edges, and should be golden brown on top.

If Using Traeger Or Pellet Grill:
  1. Start Traeger grill on "Smoke" setting with lid open for 4-5 minutes, or until fire has been established and grill is smoking. Turn temperature to 350° F, and preheat for 10-15 minutes with lid closed, until temperature has been reached. Place the skillet with cobbler directly on grill grate. Close lid and cook cobbler for 35 minutes at 350°F. When done, cobbler should be bubbling around the edges and be golden brown on top. You may need to let it cook a few minutes longer to achieve golden brown color on top, due to temperature fluctuations.

When Done:
  1. When cobbler is finished cooking, carefully remove the very HOT skillet from grill or oven. Let the cobbler cool for about 10 minutes before serving. Once it has cooled down, scoop out portions! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the skillet juices over the top. Serve, and enjoy!

Nutrition Facts
Peach Pear Blueberry Cobbler
Amount Per Serving (1 g)
Calories 356 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 262mg11%
Potassium 279mg8%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 32g36%
Protein 4g8%
Vitamin A 595IU12%
Vitamin C 7.3mg9%
Calcium 65mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!