Archive of ‘Holidays!’ category

Pecan Pie Truffles

Chocolate covered Pecan Pie Truffles are a yummy, sweet treat to make for family or gift-giving during the holidays! I find it hard to believe Christmas is right around the corner once again! Time to start making Christmas goodies for family, friends and neighbors!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

The recipe I’m sharing with you today is one I found on Pinterest. I immediately thought of making these for Christmas to put out on a goodie tray, but you know what? These would also be yummy as part of a dessert table at a Thanksgiving feast! They’re delicious, and look like they took a lot more time than they really do to make.  Here’s how to make them:

Chopped pecans are placed on a baking sheet (sprayed with a non-stick spray), then baked for 5 minutes (to lightly toast them).

Pecan Pie Truffles / The Grateful Girl Cooks!

Place toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine ingredients. Refrigerate this mixture for 15 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

Pecan Pie Truffles / The Grateful Girl Cooks!

Remove pecan filling from refrigerator. Shape mixture into balls about 1″ wide, by rolling mixture between hands. Place each pecan ball onto a 9×13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.

Pecan Pie Truffles / The Grateful Girl Cooks!

*NOTE: If using melting chocolate, prepare according to package directions.  If using chocolate chips and shortening (which is what I did), melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat for another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.

Pecan Pie Truffles / The Grateful Girl Cooks!

Dip each pecan ball into the melted chocolate. I use a fork to hold the ball while I dip, and if necessary a spoon to gently pour additional chocolate over truffle.  When they are fully covered with chocolate, place each truffle onto parchment paper lined baking sheet. Note:  After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated.

Pecan Pie Truffles / The Grateful Girl Cooks!

Let chocolate harden by placing truffles in refrigerator.  Once the chocolate is firm, they are ready to serve!  Enjoy the pecan pie filling taste in these delicious truffles! If you’re feeling generous, make up a little plate of goodies for a friend or neighbor… and spread the joy of the season!

Pecan Pie Truffles / The Grateful Girl Cooks!

Hope you will consider making these little treats. I am making them for giving as Christmas treats, but they would be perfect to take to a Thanksgiving meal, as well.  They are not hard at all to make, and I believe you will really enjoy them! Have a great day!

Recipe Source:  Julie, at http://glitterandgoulash.com/pecan-pie-truffles/

Pecan Pie Truffles
 
Prep time
Total time
 
As Prepared By:
Serves: approx. 30
Ingredients
  • 2½ cups toasted pecans, finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • ½ teaspoon salt
  • 2 Tablespoons real maple syrup
  • 1½ teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
Directions
  1. Spread the chopped pecans on a baking sheet (sprayed with a non-stick spray), then bake for 5 minutes at 350° (to lightly toast them). When done, measure out ¼ cup; set aside and reserve for garnish.
  2. Place remaining pecans, graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract. Stir well to fully mix ingredients.Refrigerate for 15 minutes.
  3. Remove pecan filling from refrigerator. Shape mixture into balls about 1" wide, by rolling mixture between hands. Place each pecan ball onto a 9x13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.
  4. Once pecan balls have chilled, prepare the dipping chocolate. *NOTE: If using melting chocolate, prepare according to package directions. If using chocolate chips and shortening, melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
  5. Dip each pecan ball into the melted chocolate (I use a fork to hold the ball while I dip, and if necessary, a spoon to gently pour additional chocolate over truffle). When they are fully covered with chocolate, place truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated. Let chocolate harden by placing truffles in refrigerator. Once the chocolate is firm, they are ready to serve!

Here’s one more to pin on your Pinterest boards!Pecan Pie Truffles / The Grateful Girl Cooks! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat for family or gift-giving during the holidays!

Whole Berry Cranberry Orange Sauce

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and is incredibly easy to make with only a few ingredients!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out at Thanksgiving.  I, of course, (being the dutiful daughter that I am), followed her example for many years in my own home. Funny thing… I never really liked it, and the gelatinous texture made me cringe.

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness and have that fantastic recipe here on the blog, too.  Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor).  I tend to make that version often during the holidays; it’s so good I can eat it right out of the bowl with a spoon, and is very similar to the kind sold at Trader Joes!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version.  This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING!

 

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

The recipe is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked, stirring frequently until most of the cranberries have “popped”, which usually takes between 8-10 minutes.

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally.  Who knew a sauce using these two main ingredients could be so delicious?

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Anyways… I hope you will consider making your very own fresh cranberry orange sauce this Thanksgiving.  I think you will be amazed at how great it tastes!  The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes! I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Southern Cornbread Dressing.  YUM!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers, we are mindful of the many blessings, large and small, that God has poured into our lives, and we acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Adapted from my recipe for Homemade Cranberry-Orange Sauce

Whole Berry Cranberry Orange Sauce
 
Prep time
Cook time
Total time
 
It's easy to make a phenomenal tasting whole berry cranberry orange sauce from scratch with only a few ingredients!
As Prepared By:
Recipe type: Sauce
Serves: Approx. 2 cups
Ingredients
  • 1 bag fresh cranberries (12-16 ounces)
  • Zest from 1 large orange (reserve just a bit for garnish)
  • ½ cup fresh squeezed orange juice
  • ¾ cup granulated sugar
  • ¼ cup water
  • Extra orange zest for garnish
Directions
  1. In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
  2. Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Here’s one more to pin on your Pinterest boards!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

 

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Peanut Butter Rice Krispie Pumpkins

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! I thought they were the perfect Fall treat.  I love Rice Krispie treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin… yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up! Here’s how to make them:

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Remove pan from heat; stir in the Rice Krispie cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. (*TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!)

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispie mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Once pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! (I used a toothpick to apply the frosting).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

These Fall-themed treats are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! All ages will love them (I took some to a friends house for her kids!). Sure hope you enjoy them!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

Peanut Butter Rice Krispie Pumpkins
 
Prep time
Cook time
Total time
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
As Prepared By:
Recipe type: Snack
Serves: 12
Ingredients
  • 6 cups Rice Krispies
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • ½ cup creamy peanut butter
  • 13 drops red food coloring
  • 5 drops yellow food coloring
  • 12 Tootsie Roll Midgees
  • Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)
Directions
  1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
  2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
  3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
  4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
  5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!

Here’s one more to pin on your Pinterest boards!Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

Happy Independence Day!

Happy Independence Day from our family to yours!  As someone who considers herself privileged to have  been raised in this great country, I am so grateful for the many freedoms I am fortunate enough to enjoy. As one writer puts it… we are the land of the free,  BECAUSE of the brave!

I’ve shared this quote from Erma Bombeck before, but want to post it again, as it kind of sums up this day, where people all across our country gather together for BBQ’s, fun, and fireworks to celebrate the United States of America, and our founding fathers who put it all on the line for FREEDOM..Happy Independence Day / The Grateful Girl Cooks!
Have a fun, safe, and DELICIOUS celebration, friends.  We’ll be out of state on vacation, but we (or my hubby, the Grill Master) will be grilling something tasty, and enjoying this special day!

Happy Independence Day / The Grateful Girl Cooks!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)

Happy Independence Day / The Grateful Girl Cooks!

Have a wonderful celebration with family and friends. May God continue to bless America.

Happy Independence Day / The Grateful Girl Cooks!

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Irish Chocolate Pots de Crème

Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious… those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!
I made this amazing dessert a couple weeks ago for a family get together… oh my goodness! Soooo good!   “Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.  Let me tell you… it’s much thicker than pudding or mousse and is extremely rich (so rich I told my guests that  it would put hair on their chests!). It may be rich, but oh boy, it is DELICIOUS!

The preparation takes less than 10 minutes, which is an added benefit!  I’d been drooling over the recipe, originally posted on a favorite blogger’s website called “The Café Sucre Farine” (thecafesucrefarine.com), so I gave in and decided to make it!  If you’ve never checked out this website, I would encourage you to do so. Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work… it’s a wonderful, creative website for food lovers.

Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).  I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Creme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!).  Easy and delicious… you’re gonna LOVE this dessert!  Here’s how to make it:

Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).  The total amount of servings will depend on the size dish you use.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt are placed into a blender.  The ingredients are pulsed several times, just to mix them up a bit (they will not be fully blended).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Take out the center cap from the blender lid and place a funnel directly into the opening. Place lid back on blender (I took it off to take the photo).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Into a large microwave safe bowl, pour the whipping cream.  Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.  I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl.  Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.  You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.  Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for one minute.  When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

The dessert is PERFECT to serve once chilled just as it is, BUT… if you want to kick it up a notch and make the Bailey’s Irish Cream Syrup to garnish the finished dessert, it can be made while the dessert is chilling.  It’s VERY SIMPLE to prepare, and added an extra pop of flavor to the finished dessert.  Irish Cream liqueur is poured into a little saucepan and brought to a boil on medium heat.  The liqueur is boiled and stirred for 2-3 minutes until it has reduced in volume and turned syrupy.  Remove from heat and let cool.  That’s it!  As the syrup cools down, it will thicken a little bit more. Let syrup cool to room temperature before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

I also decided to add some more calories fancy cookies to garnish the finished dessert, so I found these at our local grocery store… perfect!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top, and insert a couple fancy cookies into the chocolate!  You can see in the picture below the Bailey’s syrup on top of the chocolate.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results!  I made the dessert in the morning, then simply added the garnishes when ready to serve later that evening! Easy!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Sure hope you will consider making this wonderful, decadent chocolate dessert.  I will definitely be making this recipe again!  Have a wonderful day, and remember to show love, respect, and kindness to all you meet today. God Bless You.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Recipe Source:  https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme

Irish Chocolate Pots de Crème
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
For Pots de Crème:
  • 10 ounces semi-sweet chocolate chips (good quality)
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons Bailey's Irish Cream Liqueur
  • 1 large egg
  • pinch of kosher or sea salt
  • 1 cup heavy cream (can substitute Half n' Half)
For Bailey's Irish Cream Syrup:
  • 6 Tablespoons Bailey's Irish Cream liqueur
For Garnish:
  • Whipped Cream
  • Fresh mint sprigs
  • Cookies (optional)
  • Bailey's syrup
Directions
  1. Put small serving dishes onto a baking sheet before beginning.
  2. Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
  3. Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
  4. Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
To Make The Bailey's syrup (optional):
  1. If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.
To serve:
  1. Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

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Merry Christmas 2016

In the middle of the hustle and bustle of the holiday season, I’m taking a two week break from blogging to enjoy my family, and celebrate the birth of Jesus.  My life has been forever changed because of God’s mercy, grace and unconditional love. I am so very GRATEFUL.  My hope and prayer is that this Christmas season holds special meaning for you, as well.Merry Christmas 2016 / The Grateful Girl Cooks!

Thank you to all who have visited this blog this year. I am very thankful for you, and sincerely wish each of you a Merry Christmas, Happy Hanukkah, and Happy New Year from the bottom of my heart!  I look forward to discovering, cooking, then sharing many delicious new recipes with you in the coming year. 

Merry Christmas 2016 / The Grateful Girl Cooks!
From our family and home in Oregon to yours… Merry Christmas and Happy New Year!

Merry Christmas 2016 / The Grateful Girl Cooks!

 

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Gingerbread Muffins

Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!Gingerbread Muffins / The Grateful Girl Cooks!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast!  They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup.  Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Gingerbread Muffins / The Grateful Girl Cooks!

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

Gingerbread Muffins / The Grateful Girl Cooks!

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!  Once done, immediately remove the muffins from the baking pan, and place them on a wire rack to cool.  Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Gingerbread Muffins / The Grateful Girl Cooks!

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Let the icing firm up just a bit, then the muffins are ready to eat!  Here’s a peek at the inside of one before it got gobbled up!  My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

Gingerbread Muffins / The Grateful Girl Cooks!

It’s such an easy recipe to make… and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays!  Hope you enjoy them.  I sincerely hope you are finding JOY in this season. Merry Christmas!

Gingerbread Muffins / The Grateful Girl Cooks!

Recipe Adapted From:Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Gingerbread Muffins... delicious, EASY, and perfect for the holidays!
As Prepared By:
Recipe type: Breakfast
Serves: 12
Ingredients
For Muffin Batter:
  • ¼ cup brown sugar (packed)
  • ½ cup molasses
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Directions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

 

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Tex-Mex Party Nuts

If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit… AND they are totally EASY to prepare!Tex-Mex Party Nuts / The Grateful Girl Cooks! Slightly sweet & slightly spicy, these Southwest-inspired roasted mixed nuts will be a big hit at your next party!
I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas, and was anxious to try it. I waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco, then smuggled enough out of the jar to make this recipe. Wow… am I glad I did! These roasted mixed nuts are amazing, and the best part is… they are easy to make with a few simple household spices, and only take a few minutes to make! Here’s how:

Measure the mixed nuts into a large bowl. Add melted butter, and stir until the nuts are coated.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Spread the spiced nuts onto a 15 x10 x 1 inch baking pan. Spread them out in a single layer. Bake the nuts, uncovered, in a 300 degree oven for 10 minutes. When done, immediately pour the hot spiced nuts into a medium bowl.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir to fully coat.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Let the nuts cool completely, then serve on a pretty plate or in a serving bowl.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

The Tex-Mex Party Nuts also make a lovely gift during the holidays. Simply place the nuts into a canning jar, then decorate, and enjoy giving them as a gift to a friend!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

The first time I made them I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they absolutely were NOT!  Perfect combo of slightly sweet/slightly spicy ingredients! The nuts will keep for up to 3 weeks, if you store them in an airtight covered container at room temperature.  The recipe is EASILY doubled… or tripled.  Sure hope you will give them a try… they are quite tasty!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 272, Wiley Publishing, Inc., Copyright 2010, General Mills.

Tex-Mex Party Nuts
 
Prep time
Cook time
Total time
 
These Southwest-inspired slightly sweet, slightly spicy mixed nuts will be a big hit at your next party!
As Prepared By:
Recipe type: Appetizer
Serves: 2 cups
Ingredients
  • 2 cups salted mixed nuts
  • 1½ Tablespoons butter, melted
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground red cayenne pepper
  • --------------------------------------------------------
  • 2 Tablespoons granulated sugar (set aside)
Directions
  1. Preheat oven to 300 degrees F.
  2. Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
  3. In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
  4. Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.
  5. Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat.
  6. Let the nuts cool completely, then serve.
  7. If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature.

 

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Happy Thanksgiving!

Happy Thanksgiving!  We really do have so much to be thankful for, if you think about it.  Enjoy this holiday; hopefully you will be able to carve out some quiet time of reflection, and give thanks for God’s many blessings, large or small in your life.Happy Thanksgiving / The Grateful Girl Cooks!

One of the quotes I LOVE is this “There is ALWAY something to be thankful for”.  My hope is that your day is filled with laughter, love, fantastic food, and the gift of family and friends. May your celebration be sweet!

From our home to yours… Happy Thanksgiving!

Happy Thanksgiving / The Grateful Girl Cooks!

Happy Thanksgiving / The Grateful Girl Cooks!

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Happy 4th of July!

I really like this quote from celebrated author Erma Bombeck, which is really quite fitting for our July 4th celebration today…Happy 4th of July / The Grateful Girl Cooks!

May you enjoy this special day celebrating our FREEDOM!  I am truly GRATEFUL for the freedoms that are mine as a citizen of this great country, and for those who have made it possible throughout our history because of their hard fought determination and sacrifice.

May God continue to bless America.

Happy 4th of July! / The Grateful Girl Cooks!

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