Category: Desserts

Traeger Grilled Chocolate Lava Cake

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.
Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

If you like to eat gooey lava cakes that practically “erupt” when you eat then, you are going to ABSOLUTELY LOVE this Traeger grilled chocolate lava cake! No… really! This “grilled” dessert serves 10, and tastes amazing!

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

Last year we were fortunate enough to get a new Traeger pellet grill. I had scrimped and saved for a couple years, and was able to buy it for my husband’s birthday and Father’s Day gift. It was also a blogging gift to me, because a smoker grill provides a new way to cook and create delicious foods!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We’ve Already Used The Traeger For Several Recipes!

I’ve been fortunate to have already gotten used to this form of grilling… user a smoker / pellet grill! Some of the foods we’ve already grilled using our Traeger include roasted whole chicken, turkey breast, pork loin roast, and rosemary wine pork chops.

We’ve also used this smoker to make asparagus, Caribbean jerk pork chops, and an amazing berry cobbler. I’ve also got a few more recipes to post, just as soon as I can get to them!

Since I was inspired by how good the dessert berry cobbler was, it excited me to find a recipe online for a lava cake, and realized I could adapt it for our grill! Traeger grilled chocolate lava cake for the WIN! Here’s how:

Prepare Traeger Grill

Make sure hopper is loaded with pellets (we used Cherry, but it won’t really matter what kind!). Turn to smoke setting, leave lid open, and let the fire get established and smoking. This usually takes 4-5 minutes.

Once fire is established and it’s really smoking, set the temperature gauge to 350° F.  Close the lid, and let the Traeger preheat until it reaches temperature (about 10-15 minutes). While the grill preheats, prepare the lava cake.

Make The Traeger Grilled Chocolate Lava Cake

Using a medium sized bowl, stir together 2 cups of self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Batter Is Now Added To Skillet

Melt butter in a 12″ ovenproof skillet or cast iron skillet on medium heat. Once the butter has melted, remove skillet from heat source, and spoon the batter over the top of the butter.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

The batter will not fully cover the butter… no worries! This is what mine looked like after all the batter had been added. Try to spoon it evenly around the skillet. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Sprinkle With Cocoa Sugar Topping

Take the remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder, and stir together in a separate medium bowl. Once mixed, sprinkle all this mixture over the top of the batter and butter in skillet. This mixture should cover just about the entire surface of the chocolate lava cake.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Take Skillet Outside For Last Step (With Boiling Water)

For this last step, I would recommend you do this OUTSIDE, right by the grill. You will be using boiling hot water, and nobody wants to carry a huge skillet with boiling water through the house, right? Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Time To Cook The Traeger Grilled Chocolate Lava Cake!

Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark.

When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate “lava” inside, it will not feel solid all the way through. Just cook it until it looks and feels fairly “set”. Mine ended up taking 40 minutes to finish cooking, and I was satisfied with how it looked (and felt on top).

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

After Cooking The Traeger Grilled Chocolate Lava Cake

The photo below show the Traeger grilled chocolate lava cake, right after I brought it inside. Oh my goodness! It looked so good! Let the cake cool for 10-15 minutes until it is warm but not boiling hot. If you look closely at the photo, you can see in a crack in the lower third of the cake a glimpse of some “lava” inside. You can also see how the top is set.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Ready To Serve The Chocolate Lava Cake!

When it is ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate “lava” comes running (like a volcano) out of the cake.

Top each portion of Traeger grilled chocolate lava cake with a scoop of ice cream, and serve. You can see in the photo below, the cake AND the “lava” in the bowl. YUMMO! This cake tastes wonderful!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We LOVED this dessert, and wouldn’t hesitate to make it again for family and friends! I hope you will have the opportunity to make this Traeger grilled chocolate lava cake on your own smoker or pellet grill! Have a GREAT day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page!

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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Instagram: jbatthegratefulgirlcooks

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Original recipe source: thesauce.atbbq.com/cast-iron-chocolate-lava-cake/

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0 from 0 votes
Traeger Grilled Chocolate Lava Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Category: Dessert
Cuisine: American
Keyword: Traeger Grilled Chocolate Lava Cake
Servings: 10
Calories Per Serving: 512 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups self rising flour (see NOTES for substitute)
  • cups granulated white sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup butter
  • 2 cups granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 cups boiling water
Instructions
  1. Load hopper with pellets. Turn to smoke setting, leave lid open, and let fire get established and smoking. This usually takes 4-5 minutes. Once fire is established and it's smoking, set the temperature gauge to 350° F.  Close lid, and let Traeger preheat to 350° (about 10-15 minutes). While grill preheats, prepare cake.

  2. Stir together 2 cups self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder in medium bowl. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

  3. Melt butter in a 12" ovenproof skillet or cast iron skillet on medium heat. Once butter has melted, remove skillet from heat, and spoon the cake batter over the top of the butter. The batter will not fully cover the butter. Try to spoon it evenly around the skillet. Do not stir.

  4. In a medium bowl, stir remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder together. Once mixed, evenly sprinkle this mixture over the top of the batter and butter in skillet. It should cover the surface of the cake. Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir. TIP: I recommend pouring the hot water into skillet OUTSIDE, next to grill.

  5. Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark. When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate "lava" inside, it will not feel solid all the way through. (I ended up cooking mine for 40 minutes-perfect!). When done, remove from grill and let it cool for 15 minutes until it is warm but not boiling hot.

  6. When ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate "lava" comes running (like a volcano) out of the cake. Top each portion with a scoop of vanilla ice cream, and serve. Enjoy!

Recipe Notes

TIP: Don't have self-rising flour? Do this: Sift 2 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt together. Use this mixture to replace the self-rising flour called for in recipe.

Nutrition Facts
Traeger Grilled Chocolate Lava Cake
Amount Per Serving (1 g)
Calories 512 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 138mg6%
Potassium 150mg4%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 71g79%
Protein 5g10%
Vitamin A 465IU9%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Blueberry Crumble For Two

Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!
Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, topped with a buttery streusel topping!

Do you like blueberries? We sure do… in cereal, muffins, pies, crisps, scones, cakes, salads and eaten right off the blueberry bushes in our backyard! If you enjoy them like we do, then you will really enjoy this blueberry crumble!

Our two sons are grown men now, so these days my husband and I can easily enjoy meals made for two. My grocery bill is extremely thankful, too! Maybe you’re in the same boat, wanting to make a delicious dessert, but don’t need a HUGE dessert hanging around the house for days and days. Perhaps you only need to cook for one or two… then this yummy recipe is for YOU!

That’s where this easy blueberry crumble for two comes in handy! Two individual sized desserts in 12 ounce ramekins! You can also make this dessert for two in a small baking dish (8.5 x 5.5 inches), if you don’t have access to individual sized ramekins!

Prepare Your Baking Dishes For Filling

Cover a baking sheet (with rimmed edges) with aluminum foil. The foil is there to catch any blueberry filling that bakes OUT of the ramekins. Doing this one step really helps with cleanup (and you’ll be thankful you did this later!).

Spray each of the ramekins (or the baking dish) lightly with non-stick baking spray on the bottom and sides, and place on top of the aluminum foil. Preheat your oven to 375° F. and adjust an oven rack to a lower-middle position.

Ramekins are sprayed with non-stick baking spray, and placed on foil-covered baking sheet.

Prepare The Blueberries

Place the blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl, and gently stir to combine. If you think the blueberries you’re using are too tart, you can easily add a couple more teaspoons of sugar, if desired.

The blueberries will end up being coated with the sugar/cornstarch mixture, which is exactly what you want!

Fresh blueberries in a bowl with sugar, cornstarch and a pinch of salt.The blueberries are covered with granulated sugar, cornstarch and a pinch of salt.

Evenly divide the sugared blueberries between the two prepared ramekins (or baking dish, if using).

Two ramekins are filled with the sugar coated fresh blueberries.

Make The Streusel Topping For The Blueberry Crumble

It’s very easy to make the streusel topping for the blueberry crumble. Place oats, flour, brown sugar, cinnamon and very cold small chunks of butter in a medium bowl.

Using a pastry blender, two forks, or your fingers, combine these ingredients until the butter becomes about the size of a dime. You can also “pinch” the butter into the ingredients, so you are able to make the powdery ingredients adhere to the butter, forming clumps.

Ingredients for the streusel topping for the blueberry crumble are combined in a bowl.

Top The Blueberries With Streusel Topping

Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up what you can and dump it back on top!

Make sure to use all the topping! The streusel will be piled pretty high on top of the blueberries, but will decrease in size once baked.

A streusel topping is placed on top of the sugar-coated blueberries in ramekins before baking.The side view of a blueberry crumble before baking.

Baking The Blueberry Crumble

Place the desserts in a preheated 375° F. oven, and bake for approximately 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time.

When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Remember that aluminum foil under the dishes? Told you that you would be thankful you added that little step! (When done, just throw away the foil… easy cleanup!)

Transfer the finished blueberry crumble to a wire rack, and let the dessert cool for about 15 minutes before serving. They are very hot!

This is a photo of two finished blueberry crumbles, cooling off after baking.A close up photo of a baked streusel topped blueberry dessert.

Once the blueberry crumble has cooled a bit, it is ready to serve. Yes… I TOTALLY recommend serving this yummy dessert with a scoop of vanilla ice cream! It adds extra calories, but sometimes ya just gotta go with it! YUMMO!

Blueberry Crumble is served with vanilla ice cream and a mint leaf on top!

Thanks for stopping by today. I truly hope you will consider trying this decadent, yet simple blueberry crumble recipe. Pretty sure you will love it!

All of my recipes can be found in the Recipe Index, located at the top of the page. Be sure to check out my recipes for individual sized strawberry cobbler, old-fashioned peach crisp, or mini apple crisps! Have a wonderful day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: One of my cookbooks called “The Complete Cooking For Two Cookbook”, published 2014 by The Editors at America’s Test Kitchen, pages 367-368

0 from 0 votes
Blueberry Crumble For Two
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!

Category: Desssert
Cuisine: American
Keyword: blueberry crumble
Servings: 2
Calories Per Serving: 658 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup granulated sugar
  • teaspoons cornstarch (acts to thicken fruit without cooking)
  • 1 pinch salt
  • 2 cups blueberries
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • cup old-fashioned rolled oats (do not use instant or quick cooking)
  • ¼ teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter , cut into chunks and very cold
Instructions
  1. Cover a baking sheet (with rimmed edges) with aluminum foil. Spray two (12 oz.) ramekins (or an 8.5 x 5.5" baking dish) lightly with non-stick baking spray on bottom and sides; place on top of the aluminum foil. Preheat oven to 375° F. and adjust an oven rack to a lower-middle position.

  2. Place blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl; gently stir to combine. If you think the blueberries you're using are too tart, you can easily add a couple more teaspoons of sugar, if desired. Blueberries should be coated when done. Evenly divide the sugared blueberries between the two prepared ramekins or baking dish.

  3. Make streusel topping: Place oats, flour, brown sugar, cinnamon and very cold, small chunks of butter in a medium bowl. Using a pastry blender, two forks, or fingers, combine these ingredients until butter becomes about the size of a dime. You can also "pinch" butter into the ingredients, so you are able to make the powdery ingredients adhere to butter, forming small clumps. Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up and dump it back on top! Use all the topping!

  4. Bake at 375° F. for approx. 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time. When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Transfer the ramekins to a wire rack, and let cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts
Blueberry Crumble For Two
Amount Per Serving (1 g)
Calories 658 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 60mg20%
Sodium 33mg1%
Potassium 233mg7%
Carbohydrates 108g36%
Fiber 6g25%
Sugar 67g74%
Protein 6g12%
Vitamin A 780IU16%
Vitamin C 14.4mg17%
Calcium 45mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!

Double Chipper Cookies

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!
Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Do you enjoy cookies? We sure do! They are perfect little mini-treats, and I’ve loved them since I was a little girl! It was always fun when my Mom made cookies! Well, these double chipper cookies are a delicious, decadent treat as well! The combination of chocolate AND peanut butter has always been a favorite of mine, so of course, I love these cookies!

These cookies are basically a chocolate chip cookie dough batter (with a couple tweaks, including peanut butter). They’re loaded with chocolate chips, peanut butter chips (yum), and chopped pecans (or walnuts). This was one of my fun cookie experiments that turned out wonderful!

They have TWO kinds of chips in them (semi-sweet and PB), which is why they are called “double chipper cookies”!  They’re a cinch to make, and it’s easy to whip up a batch of 36 small cookies in a flash! Here’s how:

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

Make The Batter For The Double Chipper Cookies

Preheat your oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat these ingredients until they are fully incorporated into the batter.

Add eggs and vanilla extract to the cookie batter, and beat for about 3-4 more minutes. The batter should be light and fluffy at this point.

Ingredients for cookies are beaten into a thick batter.

In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to the cookie batter, a little bit at a time, beating on low after each addition, until fully blended.

Dry ingredients are added to the cookie batter, a little at a time.The cookie dough is thick and ready for the final ingredients.

Add The Rest Of The Ingredients To The Cookie Dough

STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

Chocolate chips, peanut butter chips and pecans are added to double chipper cookies dough

Form The Double Chipper Cookies

Place a piece of parchment paper onto a 9×13″ baking sheet. Drop the cookie batter by small spoonfuls onto the paper, about 2″ apart. If you make the cookies small, you should get about 3 dozen cookies from the dough.

Cookie dough is dropped by spoonfuls on parchment paper lined cookie sheet.

Bake The Double Chipper Cookies

Bake the cookies at 350° F. for 8-10 minutes. Be sure to check them at the 8 minute mark, because oven temps vary greatly! When done, the cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top.

Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling.

Some of the double chipper cookies cooling on wire rack after baking.

Whether you eat these delicious double chipper cookies slightly warm or completely at room temperature, I’m sure you will enjoy the chocolate and peanut butter combo in this treat! Go ahead… grab one! I made an extra one just for YOU!

Close up of the double chipper cookies, ready to eat!

Hope you enjoy this simple cookie recipe!  Cookies always have a way of making people happy, and I trust you and those you love will be happy eating them. 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 family favorites are:

Interested In More Recipes?

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

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

Author's signature

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0 from 0 votes
Double Chipper Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Category: Cookies, Dessert
Cuisine: American
Keyword: double chipper cookies
Servings: 36 small cookies (approx.)
Calories Per Serving: 248 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces COLD butter (2 sticks)
  • 1 cup dark brown sugar
  • 2 Tablespoons creamy peanut butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 3/4 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup semi sweet chocolate chips (8 ounces)
  • 1 cup peanut butter chips (8 ounces)
  • ¾ cup chopped pecans (or walnuts)
Instructions
  1. Preheat oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat until fully incorporated into a soft batter. Add eggs and vanilla to cookie batter, and beat for 3-4 more minutes. Batter should be light and fluffy.

  2. In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to cookie batter, a little at a time, beating on low after each addition, until fully blended. STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

  3. Place a piece of parchment paper onto a 9x13" baking sheet. Drop the cookie batter by small spoonfuls onto paper, about 2" apart. If you make the cookies small, you should get about 3 dozen cookies from the dough. Bake cookies at 350° F. for 8-10 minutes. Check them at the 8 minute mark, because oven temps vary greatly! When done, cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top. Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling. Serve, and enjoy!

Nutrition Facts
Double Chipper Cookies
Amount Per Serving (1 cookie)
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 182mg8%
Potassium 72mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 335IU7%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

 

Glazed Butter Cake

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Have you ever tried a glazed butter cake before? I had never tried one (or HEARD of one) before I made this recipe. Oh boy… what a treat, AND it is fairly simple to make! That’s a winning combination, folks, and I’m confident you will love it, too!

I found the recipe on Pinterest via “Taste of Home” magazine. A reader of the magazine found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it, and they published the recipe. I’m glad they did! This is a great dessert to take to any gathering, potluck or brunch with a crowd, because it serves 16.

This glazed butter cake is fairly traditional in its list of ingredients… nothing uncommon. It is baked in a tube pan, and then it is inverted (turned upside down) onto a serving plate, and glazed. Holes are poked into the top of the cake and even the sides, and then a sweet buttery sweet glaze is spread over the entire surface of the cake. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake!

Scroll Down for a Printable Recipe Card At The Bottom Of The Page

How To Make This Glazed Butter Cake

Preheat your oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very creamy. I beat this mixture for 2-3 minutes.

Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

Butter and granulated sugar are creamed together for the cake batter.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition.

Flour, baking powder, salt and baking soda are mixed to add to the cake batter.

Generously grease and flour a 10 inch tube pan (including the center part).  Spoon or pour the glazed butter cake batter into the prepared pan, and spread it out evenly.

Bake The Glazed Butter Cake

Bake the cake in a preheated 350° F. oven for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly!

Batter for the butter cake is spread evenly in a tube pan before baking.

When done the cake should be a beautiful golden brown color on top. Test the cakes “doneness” by inserting a toothpick into the very middle of the cake.

If the toothpick comes out “clean”, then the cake is done. If not, stick it back in the oven for a few more minutes, and then check it again. Once done, transfer pan to a wire rack to cool.

To Remove Cake From The Pan

Place the cake pan on a wire rack, and let it cool for 10 minutes (important). After it has cooled, take a knife and gently run it around the edges of the cake (including center). This helps to loosen the cake from the pan. Place a wire rack upside down over the top of the cake. Carefully, (holding both the rack and the cake pan), “flip” the cake and rack over, to invert the cake bottom side up onto the wire rack.

Now place a large piece of wax or parchment paper UNDER the wire rack. This will help catch drips when you glaze the cake. The photo below shows the cake BEFORE it has been flipped over.

The butter cake browns nicely while baking, then it cools before removing it from pan.

Make The Butter Sauce For The Glazed Butter Cake

While the cake cools, make the butter sauce. Place butter, sugar, and water in a small pan, and cook on medium heat only until the butter has melted. The sugar should also have dissolved. Remove the sauce from the heat and stir in the vanilla and almond extracts.

How To Glaze The Butter Cake

Now you’re ready to put the glaze on. Poke holes all over the top of the butter cake. I used a chopstick to do this, but use whatever you have to do this. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat the process on the top of the cake two more times.

Now poke holes into the sides of the cake. Use a pastry brush to “paint” on the glaze to cover the sides. Use all the remaining glaze to do this. You will be very glad you have that paper underneath the cake, because some glaze will drip through or down the edges, and it will catch it.

Holes are poked in top and sides of cake, then a butter glaze is added.
Here is what the glazed butter cake looks like from the side.

When you are all done with the icing on the glazed butter cake, let it stand for awhile, to ensure all of that glaze firms up before serving!

To Serve The Cake

Once the glaze has firmed up, and cake has cooled completely, you are ready to serve. You can slice and eat the cake just as it is OR you can “pretty it up” to serve (we eat with our eyes first, right?) TIP: I put a tiny wadded up ball of aluminum foil into the center hole of the cake as a filler, and then topped it with fresh blueberries, raspberries and a sprig of mint (from our garden). I think it looks quite beautiful!

Fresh raspberries, blueberries & a mint sprig garnish the top of the glazed butter cake!
The cake is shiny from the butter glaze on the top and the sides.

Slice the cake into 16 servings, and serve with or without the fruit. If you look closely at the photo below, you can see traces of where the buttery sweet glaze permeated the cake through the holes poked on top!

A slice of glazed butter cake on a plate with fresh blueberries, raspberry and a mint sprig.

Another serving idea is to serve the cake slices with fresh sliced strawberries (very lightly sugared), a dollop of whipped cream and another mint leaf for garnish. Think of it as an extra decadent strawberry shortcake on steroids! YUM!

Glazed butter cake is served with strawberries and whipped cream, like a shortcake.

And there you have it! An absolutely delectable glazed butter cake, that can feed a crowd! Hope you will consider trying this delicious dessert. Pretty sure you will be glad you did! Have a GREAT day!

Looking For More CAKE Recipes?

You can find all of my dessert/cake recipes in the Recipe Index, located at the top of the page. A few family favorites 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

Recipe Source: https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/

0 from 0 votes
Glazed Butter Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Category: Dessert
Cuisine: American
Keyword: glazed butter cake
Servings: 16
Calories Per Serving: 416 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 4 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For Butter Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter , cubed
  • 1/4 cup water
  • teaspoons vanilla extract
  • teaspoons almond extract
Instructions
  1. Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part).  Spoon or pour batter into prepared pan, and spread out evenly.

  3. Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.

  4. Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.

  5. While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!

Nutrition Facts
Glazed Butter Cake
Amount Per Serving (1 slice)
Calories 416 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 100mg33%
Sodium 223mg10%
Potassium 94mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 635IU13%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Banana Crumb Cake

You’ll LOVE this easy to make, delicious Banana Crumb Cake! It’s a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

About a month ago I made a “new to us” recipe for Banana Crumb Cake! Oh. My. Goodness!  This cake tastes amazing, and it was so good we shared it with a few of our neighbors!

The cake was so easy to make, and I was able to use some over-ripe bananas that were lurking around our kitchen! Basically the process is make the cake batter, layer in some butter and brown sugar streusel, then top the cake with more crumb streusel! EASY!

This banana crumb cake can be served as a dessert OR as a coffeecake!  I cut the cake into 12 large servings, but you can certainly get 24 smaller pieces out of this recipe (with a lot less calories per piece)! It is soooo delicious, you’ve just got to try it!

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

Prepare The Banana Crumb Cake Batter

Before you start making the batter, remember to preheat your oven to 350° F. and spray a 9×13 inch pan with some non-stick baking spray. Set the baking dish aside while you mix the batter.

Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined.

Bananas are mixed together to form a banana puree, to make cake batter.

STIR in the sugar, vanilla extract and eggs, until they are fully blended with the banana puree. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are also fully incorporated into the batter.

Eggs, sugar and butter are added and mixed into the banana crumb cake batter.

Make The Crumb Streusel

To make the crumb streusel topping, place the COLD butter (cut into small chunks), brown sugar and flour into a medium bowl. Cut these ingredients together using a pastry cutter OR a fork. Continue until the butter is reduced to the size of peas, and then you will have made the simple crumb topping.

Butter, brown sugar and flour are mixed together to make crumb topping for the cake.

the crumb topping for the banana crumb cake is ready when butter is the size of peas.

Layer The Cake And Crumb Topping

Pour HALF of the banana crumb cake batter into a prepared baking pan. Spread it out, to fill the bottom of the pan. Sprinkle 1/3 of the crumb topping mixture evenly over the surface of the batter.

Half of the banana cake batter is poured into baking dish.

Pour the remaining cake batter over the layer of crumb topping. Top this layer of batter with all the remaining crumb topping, making sure to cover the entire surface of the batter.

Banana crumb cake batter is topped with the crumb streusel topping before baking.

Bake The Banana Crumb Cake

Bake the banana crumb cake in a preheated 350° F. oven for 50-55 minutes. I would suggest checking to see if it is done at the 50 minute mark.

The cake is done when golden brown on top, and the very center of the cake is set. If you insert a toothpick into the center of the cake, it should come out clean! The photo below shows what the banana crumb cake looks like, straight out of the oven.

The cake is golden brown on top once it has finished baking.

Ready To Eat This Delicious Banana Crumb Cake?

Let the cake cool down for about 10 minutes (or let it come to room temperature) before you attempt to cut into it! It’s hard waiting for this delicious cake that long, but you can do it!

Once the banana crumb cake has cooled slightly, go ahead and cut a piece to enjoy! You can see in the photo below that thin layer of crumb topping in the middle. YUM! You can serve this yummy cake warm, or at room temperature (we like it best at room temp.).

A piece has been removed from the banana crumb cake to reveal the inside.

If you want (optional), try drizzling the cake with a simple powdered sugar/milk glaze. You don’t need it, though. We really enjoy this cake unglazed, and think it is best just the way it comes out of the oven! The cake is moist and completely delicious, and full of banana flavor! I can’t say enough GOOD things about this amazing treat, because it is so good!

A slice of the banana crumb cake on a white plate, ready to eat!

There is a layer of crumb topping running through the middle of this piece of cake.

Hope you will be inspired to try this wonderful banana crumb cake for dessert, or as a breakfast coffeecake! We absolutely LOVED it, and because it was fabulous, I will definitely be making it again! Have a wonderful day, friends!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite cake 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://cookiesandcups.com/banana-bread-crumb-cake/

0 from 0 votes
Banana Crumb Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!
Category: Breakfast, Dessert or Coffeecake
Cuisine: American
Keyword: banana crumb cake
Servings: 12
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • 1/2 cup butter , at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
For Crumb Filling and Topping:
  • 1 cup COLD butter , cut in chunks
  • 2 cups brown sugar
  • 2 cups all purpose flour
Instructions
  1. Preheat oven to 350° F. and spray a 9x13 inch pan with non-stick spray.

    Place very ripe bananas into a large mixing bowl. Mix the bananas (or mash them) until bananas are pureed or liquified. Add room temperature butter to the bowl, and continue to mix until these two ingredients are combined. Once combined, STIR in the sugar, vanilla extract and eggs, until they are fully blended. Add two cups of flour and a cup of milk to the batter, and continue to stir until they are fully incorporated into the batter. Set aside.

  2. Make crumb streusel topping: Place COLD butter (cut into small chunks), brown sugar and flour in a medium bowl. Cut these ingredients together with a pastry cutter OR by using a fork. Continue until butter becomes the size of peas, and you have a coarse crumb mixture.

  3. Pour HALF of the cake batter into prepared pan. Spread it out, to fill pan. Sprinkle 1/3 of the crumb topping mixture over the batter, to cover. Pour remaining cake batter over the layer of crumb topping (gently spread to cover). Top batter with all the remaining crumb topping, making sure entire surface of cake is covered.

  4. Bake cake in preheated 350° F. oven for 50-55 minutes. Check for doneness at the 50 minute mark. Cake is done when golden brown on top, and very center of  cake is set. If you insert a toothpick into center of cake, it should come out clean!  Let the cake cool down for 10 minutes (or let it come to room temperature) before you cut into it! Serve, and enjoy!

Recipe Notes

NOTE: These are large pieces (total of 12 servings). You can also cut the cake into 24 pieces, for a calorie count of 337 per piece.

OPTIONAL: I did not glaze this cake. If you want to add a glaze on top, simply mix 1 cup of powdered sugar with 1-2 Tablespoons of milk, and drizzle on cooled cake.

Nutrition Facts
Banana Crumb Cake
Amount Per Serving (1 (1/12th of total))
Calories 674 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 90mg30%
Sodium 428mg19%
Potassium 341mg10%
Carbohydrates 109g36%
Fiber 1g4%
Sugar 73g81%
Protein 6g12%
Vitamin A 800IU16%
Vitamin C 2.6mg3%
Calcium 115mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this easy to make, delicious Banana Crumb Cake! It's a banana cake (dessert or coffeecake), with layers of streusel inside and on top!

Homemade Chocolate Pudding

Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Do you like chocolate pudding? We sure do! We tend to keep boxes of the stuff around, for those moments when you want something cold and creamy, and SWEET!

Well, did you know it is really EASY to make HOMEMADE chocolate pudding, from scratch? The ingredients are cooked, then the pudding is chilled until really cold. That’s it!  The hardest part is waiting for the pudding to chill, because it usually takes a couple hours. That’s not really too much of a sacrifice though, because then you get to enjoy this delicious pudding!

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

How To Make Homemade Chocolate Pudding

Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended.

Cocoa, milk, sugar, cornstarch and salt are mixed and heated in pan to make homemade chocolate pudding

Bring this mixture to a full boil, over medium-high heat. Continue to whisk the ingredients often while it cooks. Boil for one minute, and continue to whisk. The homemade chocolate pudding mixture will slightly thicken as it cooks.

The mixture for the homemade chocolate pudding is brought to a boil to thicken.

After boiling the pudding mixture for one minute, remove the pan from the heat and immediately add all of the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the homemade chocolate pudding mixture. You want the ingredients to be fully blended.

Grated bittersweet chocolate is added to hot homemade chocolate pudding mixture in pan.

Homemade chocolate pudding mixture is stirred until all chocolate pieces have melted.

Once the homemade chocolate pudding is fully blended and all the chocolate has melted, pour (and scrape) the pudding into a medium sized bowl.

Time To Refrigerate The Homemade Chocolate Pudding!

Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a “skin” from forming on top of the pudding!

Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It’s easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

The homemade chocolate pudding is poured into bowl, then covered with plastic wrap, to seal.

Serve The Homemade Chocolate Pudding

When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into small individual serving dishes. Garnish with whipped cream, if desired and serve!

This recipe for homemade chocolate pudding, as written, will make enough for 4 servings. The serving dishes I used were only 4 ounce dishes, so I had enough for 5 servings! Keep any extras covered and refrigerated. The pudding will “keep” for a couple days!

The cold homemade chocolate pudding is portioned into dishes, topped with whipped cream and served.

Hope you enjoy making and eating this simple, homemade chocolate pudding! It is a nice, chocolatey, creamy treat, and will be enjoyed. Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHOCOLATE DESSERTS?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: Woman’s Day Magazine clip out recipe card, from issue dated November 1, 2010.

0 from 0 votes
Homemade Chocolate Pudding
Prep Time
10 mins
Cook Time
0 mins
Refrigeration
2 hrs
Total Time
2 hrs 10 mins
 
Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
Category: Dessert
Cuisine: American
Keyword: homemade chocolate pudding
Servings: 4
Calories Per Serving: 317 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups milk
  • 5 Tablespoons granulated sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon unsweetened cocoa powder
  • 1 pinch salt
  • 4 ounces bittersweet chocolate , grated or chopped finely
  • 1 teaspoon vanilla extract
Instructions
  1. Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended. Bring this mixture to a full boil, over medium-high heat. Continue to whisk often while it cooks. Boil for one minute, and continue to whisk. The pudding mixture will slightly thicken as it cooks.

  2. After boiling the pudding for one minute, remove pan from the heat and immediately add the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the pudding. You want the ingredients to be fully blended.

  3. Once pudding is fully blended and all chocolate has melted, pour (and scrape) pudding into a medium sized bowl. Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a "skin" from forming on top! Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It's easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

  4. When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into 4 small individual serving dishes. Garnish with whipped cream, if desired and serve! Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using whole milk in the recipe.

Nutrition Facts
Homemade Chocolate Pudding
Amount Per Serving (1 (1/4 of total))
Calories 317 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 13mg4%
Sodium 65mg3%
Potassium 340mg10%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 31g34%
Protein 5g10%
Vitamin A 210IU4%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

Oatmeal Cranberry Pecan Cookies

Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!
Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Do you like cookies? We sure do, at our house!  I recently made a LOT of Christmas goodies to give to all our neighbors, a tradition I have kept for many years! One of the treats I made this year were these white chocolate drizzled oatmeal cranberry pecan cookies!

The recipe was a twist on my standard recipe for oatmeal raisin cookies, which I’ve been making for years. I simply made a few changes to the base recipe, and added a bit of “sparkle” on top, by drizzling each cookie with white chocolate! These simple chewy cookies turned out to be quite delicious, and today I’d like to share the easy recipe with you!

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

How To Make Oatmeal Cranberry Pecan Cookies

You will want to preheat your oven to 350° F. first, because these cookies come together very quickly.

Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy (note: photo below does not show the brown sugar.. Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

Butter and sugar are beaten together to make dough for cookies.

In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt.  Once combined, add the flour mixture to the cookie dough batter. Mix well, until all the flour is incorporated into the cookie dough.

Flour and spices are added to oatmeal cranberry pecan cookies dough.

Add the chopped pecans, dried cranberries and old-fashioned rolled oats to the cookie dough.  STIR these ingredients well, until they are fully combined. Now you have the dough ready to make some yummy oatmeal cranberry pecan cookies!

Rolled oats, dried cranberries and pecans are added to the cookie dough,

Drop the cookie dough by rounded Tablespoons onto an ungreased baking sheet. Be sure to leave about 1 inch in between the oatmeal cranberry pecan cookies, because they will spread slightly. NOTE: I made “drop” cookies. If you prefer a slightly “flatter” cookie, you can lightly press down on the tops of the dough.

Oatmeal cranberry pecan cookie dough is placed in spoonfuls on baking sheet.

Bake The Oatmeal Cranberry Pecan Cookies

Bake the oatmeal cranberry pecan cookies at 350° F. for 8-10 minutes, or until light golden brown. Since oven temps vary quite a bit, my advice is to check them at the eight minute mark. When done, take the oatmeal cranberry pecan cookies out of the oven. Leave them on the cookie sheet for a minute, THEN transfer them to a wire rack, to cool completely.

The oatmeal cranberry pecan cookies are baked until done and golden brown.

Make The White Chocolate Drizzle For Oatmeal Cranberry Pecan Cookies

Once the cookies have cooled, make the drizzle topping for the cookies, by melt the white chocolate chips and vegetable shortening in the microwave. To do this, place the white chocolate chips and vegetable shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put partially melted chocolate back in microwave and heat for another 30 seconds, Remove and stir, until creamy.

The reason for microwaving the chocolate in short amounts of time is so the chocolate won’t burn.  If there are still lots of unmelted white chocolate chips left after two stints in the microwave, place in microwave one more time for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

Oatmeal cranberry pecan cookies, drizzled with white chocolate, on wire rack after baking.

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips (this will help with cleanup). When the white chocolate is smooth, drizzle it over the tops of each of the oatmeal cranberry pecan cookies, using a fork or spoon.

If you want to get fancy, you can place the melted chocolate into a pastry bag and “pipe” the white chocolate on, but in my humble opinion, it’s one more thing to wash!  A simple drizzle (with a fork or spoon) works just fine for me! Let the white chocolate firm up, and then the oatmeal cranberry pecan cookies are ready to eat! Store any leftover cookies in a covered container. YUM!

Oatmeal cranberry pecan cookies on wire rack, ready to eat!

I really hope you will give these oatmeal cranberry pecan cookies a try! They are perfect to munch on, drop in a lunch box, or to serve as an afternoon or evening treat! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, which is located at the top of the page. A few of our family’s favorite cookie recipes you might 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

0 from 0 votes
Oatmeal Cranberry Pecan Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!
Category: Cookies, Dessert
Cuisine: American
Keyword: oatmeal cranberry pecan cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough
  • 14 Tablespoons butter , softened
  • 3/4 cup brown sugar , packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats, uncooked
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans
For Drizzle
  • 10 ounces white chocolate chips (equivalent to 1¼ cups)
  • Tablespoons vegetable shortening
Instructions
To Make Cookie Dough:
  1. Preheat oven to 350° F.

  2. Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar.  Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

  3. In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add flour mixture to cookie dough batter. Mix well, until all flour is incorporated into cookie dough. Add chopped pecans, dried cranberries and old-fashioned oats.  STIR ingredients well, until fully combined.

  4. Drop dough by rounded Tablespoons onto ungreased baking sheet.  Leave 1 inch between cookies, because they will spread slightly. NOTE: If you want slightly  "flatter" cookies, lightly press down on the tops of the dough. Bake at 350° F. for 8-10 minutes, or until light golden brown.  Oven temps vary quite a bit, so check them at the 8 minute mark. When done, remove from oven. Leave cookies on  sheet for a minute, THEN transfer onto wire rack, to cool completely.

To Make White Chocoate Drizzle:
  1. Once the cookies have cooled, melt white chocolate chips and vegetable shortening in the microwave. To do this, place white chocolate and shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put back in microwave and heat another 30 seconds, Remove and stir, until creamy. If there are still lots of unmelted white chocolate chips left, place in microwave for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

  2. Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch any drips (this will help with cleanup). Once chocolate is smooth, drizzle it over the tops of each cookie. Let the white chocolate firm up, and then cookies are ready to eat! Store cookies in a covered airtight container. Enjoy!

Nutrition Facts
Oatmeal Cranberry Pecan Cookies
Amount Per Serving (1 cookie)
Calories 142 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 85mg4%
Potassium 55mg2%
Carbohydrates 17g6%
Sugar 10g11%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Apple Pie Dessert Pizza

Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!
Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing.

My husband and I recently had homemade pizza for dinner.  I made enough homemade pizza dough for two crusts (using this recipe), but we ended up only making ONE pizza. That meant I had leftover pizza dough.

I wrapped the extra dough ball VERY TIGHTLY in plastic wrap (multiple times), to stop the dough from continuing to rise. The dough was then refrigerated overnight. The next day I had this BULGING ball of plastic wrapped pizza dough in my refrigerator begging for mercy! I’m not kidding! It looked like it would POP if poked with a pin… ha ha.

Dough ball, ready to make an apple pie dessert pizza.

THAT is how I came up with this idea to use the pizza dough to make an apple pie dessert pizza. Someone had to do it, BEFORE that silly dough ball exploded! I knew I also had some home canned apple pie filling in our pantry, so I put my thinking cap on, and came up with this delicious apple treat!

The GOOD NEWS is that you can use  store bought pizza dough and a small can of apple pie filling! This will save you lots of time, if you don’t want to make the dough yourself.  The recipe itself is super easy to make, and tastes GREAT! Here’s how to make this dessert:

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

Make The Streusel Topping For The Apple Pie Dessert Pizza

The first thing to do is to make the streusel topping that will be used to top the apple pie dessert pizza. Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl.  Use a pastry blender or two forks to cut the butter into the rest of the ingredients.

When done, the butter should be about the size of peas. Set the streusel topping aside until ready to use.

Ingredients for streusel topping for apple pie dessert pizza, in bowl.

Streusel topping is blended, and ready to put on top of apple pie dessert pizza.

How To Make The Apple Pie Dessert Pizza

Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12″ circle.

Fold the dough over in half, and place it onto a pizza stone, pizza pan or a large baking sheet. Unfold the dough. Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare.

Pizza dough is rolled into circle, then topped with apple pie filling for dessert pizza.

Here is the apple pie dessert pizza, right after spreading the apple pie filling out. Remember to leave a 1″ border (without filling) around the edges.

Pizza dough is topped with apple pie filling before baking, for apple pie dessert pizza.

Evenly distribute the streusel topping over the apple pie dessert pizza. You will want to cover all the fruit filling, but still try to leave the border edge slightly bare.

Streusel topping is placed on top of the apple pie dessert pizza, before baking.

Cooking The Apple Pie Dessert Pizza

Place the apple pie dessert pizza into a preheated 400°F oven. Bake it on the middle rack for approximately 20 minutes. Oven temps vary quite a bit, so check it at about 18 minutes.

When done, the streusel topping should be golden brown, the filling will be bubbly, and the bottom crust will be golden brown, as well. Transfer the apple pie dessert pizza to a wire rack or cutting board to cool completely. NOTE: Do not drizzle with the vanilla icing until the dessert pizza has completely cooled.

Apple pie dessert pizza is baked and ready to drizzle with icing.

Make The Vanilla Icing For Drizzling On The Apple Pie Dessert Pizza

While the apple pie dessert pizza is cooling, you can make the simple vanilla icing. The icing will be drizzled over the dessert pizza, once cooled completely. The icing is made by mixing together powdered sugar, apple juice (or water), cinnamon and vanilla until mixture is smooth.

Once ready (and the pizza is completely cooled), drizzle the icing in any kind of pattern over the top of the pizza. There’s really no rhyme or reason to this… just drizzle all the icing over the top. You can’t hurt it! Let the icing harden before slicing and serving the apple pie dessert pizza!

Cinnamon icing is made, then drizzled onto the apple pie dessert pizza.

Apple pie dessert pizza is decorated with cinnamon glaze before slicing.

Ready To Slice And Serve!

Once the icing has firmed up, it’s time to slice this apple pie dessert pizza! I used a standard pizza cutter to slice the dessert into 12 slices.

Apple pie dessert pizza with one slice removed, on serving platter.

The slices of apple pie dessert pizza are ready to eat You can eat it by either holding a slice (just like regular pizza) or by using a fork on a plate. The combination of apple pie filling, with buttery cinnamon streusel topping on a thin crust can’t be beat! YUM!

A slice of apple pie dessert pizza on white plate, with apple and leaf decorations.

Sure hope you enjoy this apple pie dessert pizza! It’s a fun way to serve your guests a delicious tasting apple pie treat!

Looking For MORE Apple Desserts?

You can find ALL of my dessert recipes in the Recipe Index at the top of the page. Some of my favorite recipes using apples 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.

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Facebook page: The Grateful Girl Cooks!
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0 from 0 votes
Apple Pie Dessert Pizza
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!
Category: Dessert
Cuisine: American
Keyword: apple pie dessert pizza
Servings: 12
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pizza:
  • 1 batch Pizza Dough (enough for 1 medium pizza) (homemade dough or store bought- for 1 pizza
  • 1 pint prepared apple pie filling
For Streusel Topping:
  • 1/4 cup butter , cold
  • 1/3 cup all purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup brown sugar (light or dark)
For Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons apple juice or cider (may substitute water)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
Instructions
  1. Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl.  Use a pastry blender or two forks to cut the butter into the rest of the ingredients. When done, the butter should be about the size of peas. Set streusel topping aside until ready to use.

  2. Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12" circle. Fold the dough over in half, and transfer it onto a pizza stone, pizza pan or a large baking sheet. Unfold the dough. 

  3. Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare. Evenly distribute the streusel topping over the apple pie filling, leaving the border around the edge bare.

  4. Place the apple pie dessert pizza into a preheated 400°F oven, on the middle rack. Bake for about 20 minutes. Oven temps vary, so check it at about 18 minutes. When done, the streusel topping should be golden brown, the filling will be bubbling, and the bottom crust will be light golden brown, as well. Transfer the pizza to a wire rack or cutting board to cool completely. 

  5. While pizza cools, make the icing, by mixing together the powdered sugar, apple juice (or water), cinnamon and vanilla until smooth. NOTE: Do not drizzle pizza with the icing until pizza has completely cooled. Drizzle the icing decoratively over the top of pizza. Let the icing harden before slicing and serving the apple pie dessert pizza! Enjoy!

Recipe Notes

NOTE: The caloric calculation for this dessert was made based on the use of a 13.8 ounce container (in the tube) of Pillsbury pizza dough for the crust. I used homemade pizza dough to make this dessert, as I acknowledge that a lot of people will use store bought pizza dough. Your calorie count will vary, based on the ingredients in the dough used.

Nutrition Facts
Apple Pie Dessert Pizza
Amount Per Serving (1 slice)
Calories 308 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 305mg13%
Potassium 72mg2%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 34g38%
Protein 3g6%
Vitamin A 140IU3%
Vitamin C 1.7mg2%
Calcium 14mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!

Streusel Topped Peach Galette

It’s EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!
It's EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

If you love the taste of fresh peach pie, but don’t like to mess with forming and crimping the edges on a traditional pie crust, may I suggest making a peach galette? Guess what? It’s baked ON a baking sheet, instead of IN a pie pan!

Rustic looking, and delicious, this easy to prepare dessert can be made with minimal effort! You can make your own homemade pie crust dough, or to save time you can purchase it! The pie crust dough is slightly wrapped, up and around the yummy pie filling, then topped with crumbly streusel, then baked. It’s SO EASY! Here’s how to make a peach galette:

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

Prepare Pastry Dough For Peach Galette

To prepare the pie dough “crust”, first roll out pastry dough to a 10 inch circle on a lightly floured surface. You can use homemade pie crust dough or purchased pie dough. There is no need to trim the edges , because a “rustic” look is perfect! Fold the dough circle in half, and carefully transfer dough to the middle of a 13×9 inch baking sheet. Set aside.

Make The Streusel Topping

In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in the butter, using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.

Preparing the streusel topping for the peach galette.

Prepare The Peach Filling

In a large mixing bowl, mix together peeled, thinly sliced fresh peaches, granulated sugar, flour, cinnamon, and lemon juice. Stir gently, to combine. This is the filling for the peach galette. NOTE: If you are using frozen peaches, make sure they are not packed in syrup. Thaw peach slices completely, before using.

Fresh peach slices are mixed with cinnamon and sugar for filling used in peach galette.

To Assemble Peach Galette

First, place the peach filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around the edges of the dough.

Fresh peaches, with cinnamon and sugar are piled onto free form pastry dough.

The next thing to do is evenly distribute all of the streusel topping over the peach filling. Mound this up in the middle, as well.

Streusel topping is added to peach galette before baking.

Gently pull the crust up and slightly over the edges of pie/streusel filling. This will form a roughly shaped “crust” that holds the peach galette filling in.

The beauty of making a galette like this is you do NOT have to form a pretty “crust” and crimp the edges like a typical pie in a pie pan. This method is much easier, and makes the finished dessert look a bit more rustic!

Dough is loosely folded over peach galette filling before it is baked.

Bake The Streusel Topped Peach Galette

Place the peach galette into a 425°F  preheated oven. Bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. When done, the pie filling should also be cooked through and bubbly.  Remove baking sheet from oven to a wire rack.

The peach galette is golden brown and flaky when it comes out of oven.

Time To Enjoy The Streusel Topped Peach Galette

Let the galette cool on the baking sheet for 10-15 minutes, before slicing or transferring to a serving plate.

Removing a slice from the peach galette.

One piece has been cut out of the peach galette, revealing the peaches inside.

Serve the peach galette as is, or top each slice with a scoop of vanilla ice cream. Whether you serve this dessert “plain”, or “a la mode”… either way tastes fantastic! Hope you will enjoy the flaky crust, fresh fruit filling, and the buttery streusel topping on this delicious dessert!

The inside of the baked peach galette, after a couple slices are gone.

I hope you enjoy this delicious tasting peach galette! We sure did! It was all I could do to keep my husband out of it, because it was so good… ha ha!  Have a wonderful day, and please come back again soon!

Looking For More Recipes Featuring PEACHES?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some absolutely wonderful recipes featuring peaches, 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!
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jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Streusel Topped Peach Galette
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
It's EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!
Category: Desssert
Cuisine: American
Keyword: peach galette
Servings: 6
Calories Per Serving: 517 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 9" pie crust dough , homemade or purchased
For Peach Filling:
  • cups sliced, peeled peaches (approx 3 large) , see NOTE below
  • 1/3 cup granulated sugar
  • 2 Tablespoons all purpose flour (heaping Tablespoons)
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh squeezed lemon juice
For Streusel Topping:
  • 1 cup all purpose flour
  • 1/2 cup brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 1/4 cup pecans (or walnuts) , chopped
  • ½ cup butter (very cold) (1 stick)
Instructions
  1. Preheat oven to 425°F.

  2. PREPARE CRUST: Roll out pastry dough to a 9-10 inch circle on a lightly floured surface. You can use a homemade pie crust dough or purchased one. There is no need to trim the edges. A "rustic" look is perfect! Fold dough in half, and carefully transfer dough to the middle of a 13x9 inch baking sheet. Unfold dough. Set aside.

  3. PREPARE PEACH FILLING: In a large mixing bowl, mix together peeled, thinly sliced peaches (thawed and drained, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.

  4. MAKE STREUSEL TOPPING: In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.

  5. ASSEMBLE GALETTE: Place the peach pie filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around edges.  Evenly distribute all of the streusel topping over peach filling, mounding up in the middle, also. Gently pull the crust up and slightly over the edges of pie/streusel filling, to form a roughly shaped "crust" that holds the filling in.

  6. BAKE GALETTE: Place galette into preheated oven; bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. Pie filling should be cooked through and bubbly.  Remove pan from oven to wire rack. Let galette cool (on baking sheet) for 10-15 minutes, before slicing (or transferring to serving platter. Serve as is, or with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

NOTE: May use frozen peach slices, packed without syrup. Thaw completely and drain, before preparing filling.

Nutrition Facts
Streusel Topped Peach Galette
Amount Per Serving (1 slice (1/6 of total))
Calories 517 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 41mg14%
Sodium 257mg11%
Potassium 213mg6%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 35g39%
Protein 5g10%
Vitamin A 682IU14%
Vitamin C 5mg6%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

 

Apple Cider Bundt Cake

You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.
You'll love Apple Cider Bundt Cake! It's an easy, yummy Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating?  Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!).  The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

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

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier!  Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Ingredients for apple cider bundt cake batter are placed in large bowl to mix.

The batter is combined for apple cider bundt cake with an electric mixer.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith).  Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Apples are peeled, then coarsely shredded for apple cider bundt cake.

Bake The Apple Cider Bundt Cake

Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

The batter for apple cider bundt cake is placed in a greased/floured bundt pan.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

Baked apple cider bundt cake cooling on wire rack before removing from pan.

While the cake is cooling, melt butter in a small dish or pan.  Combine sugar and ground cinnamon in a separate small dish.  You will use these to top the apple cider bundt cake, once it is removed from pan.

Melted butter and cinnamon sugar topping is ready to add to baked apple cider bundt cake.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Apple cider bundt cake is removed from pan, then is completely covered with melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Cinnamon sugar topping is added to top and sides of baked apple cider bundt cake.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Apple cider bundt cake gets a second coating of cinnamon sugar topping.

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

Apple cider bundt cake side view, with Fall leaves in front.

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Apple Cider Bundt Cake on green plate, with Fall leaves.

Time To Eat!

The cake cuts very easily, once cool.  Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

A slice of apple cider bundt cake on plate, with Fall leaves in background.

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake!  Grab your fork – this coffeecake is DELICIOUS!

Apple Cider Bundt Cake slice on plate with fork, with rest of cake in background with Fall leaves.

We truly enjoyed this apple cider bundt cake!  The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

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.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

0 from 0 votes
Apple Cider Bundt Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.
Category: Breakfast, Dessert
Cuisine: American
Keyword: apple cider bundt cake
Servings: 12
Calories Per Serving: 302 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake:
  • 1 box yellow cake mix
  • 3/4 cup apple cider
  • 4 eggs
  • 1/2 cup butter , melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)
For Topping:
  • 3 Tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

  2. Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples.  Add the shredded apple to the batter. Stir well, to fully combine.

  3. Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly. 

  4. While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.

  5. After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.  

  6. Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding  cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.

    Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts
Apple Cider Bundt Cake
Amount Per Serving (1 slice)
Calories 302 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 82mg27%
Sodium 427mg19%
Potassium 66mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 410IU8%
Vitamin C 0.6mg1%
Calcium 108mg11%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.