Category: Desserts


Sep
2019

How To Can Apple Pie Filling

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

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

Author's signature

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

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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
  • 2¾ cups granulated sugar
  • ¾ cup ClearJel
  • 1¾ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cups cold water
  • 2½ cups unsweetened apple juice
  • ½ cup lemon juice
US Customary - Metric
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!


Sep
2019

Freestyle 0 Point Cheesecake

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

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

Author's signature

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

5 from 1 vote
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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)
US Customary - Metric
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!


Aug
2019

Skillet Brownies For Two

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

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

Author's signature

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

0 from 0 votes
PRINT
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
  • ⅓ cup water
  • ⅓ cup vegetable oil
  • OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips
US Customary - Metric
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!


Aug
2019

Cookies n’ Cream Ice Cream

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

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

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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
US Customary - Metric
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!


Jul
2019

Peach Pear Blueberry Cobbler

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

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

Author's signature

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

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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:
  • 1½ cups all purpose flour
  • 3 Tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons COLD butter (equals 1 stick or ½ cup butter total)
  • ½ cup light sour cream
US Customary - Metric
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!


Jul
2019

Traeger Grilled Chocolate Lava Cake

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

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

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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)
  • 1½ 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
US Customary - Metric
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.


Jun
2019

Blueberry Crumble For Two

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

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

Author's signature

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

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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
  • 1½ teaspoons cornstarch (acts to thicken fruit without cooking)
  • 1 pinch salt
  • 2 cups blueberries
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • ⅓ 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
US Customary - Metric
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!


Jun
2019

Double Chipper Cookies

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

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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)
US Customary - Metric
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!

 


May
2019

Glazed Butter Cake

categories: Cakes, Desserts
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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. Wow, what a treat, AND it’s 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 found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it. They published the recipe, and 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 inverted (turned upside down) onto a serving plate, and glazed.

Holes are poked into the top of the cake and sides, and then a sweet buttery sweet glaze is spread over the entire surface. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake! YUM! Here’s how to make this dessert.

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 until combined.

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: Put a tiny wadded up ball of aluminum foil into the center hole of the cake to act as a filler. Top the glazed butter cake with fresh blueberries, raspberries and a sprig of mint. This colorful finishing touch makes the cake look quite beautiful when serving!

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 cake slices with fresh sliced strawberries (lightly sugared), a dollop of whipped cream and a mint leaf for garnish.

Think of it as an extra decadent strawberry shortcake on steroids! YUM! It adds even more color and flavor to this decadent dessert.

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!

Thanks for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Take care, and 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:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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Author's signature

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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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
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
US Customary - Metric
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!


May
2019

Banana Crumb Cake

categories: Breakfast, Cakes, Desserts
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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 so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

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

Author's signature

Original recipe source: https://cookiesandcups.com/banana-bread-crumb-cake/

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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
US Customary - Metric
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!