Category: Holidays!

Microwave Rocky Road Fudge

You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare… in the microwave! You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade “traditional” fudge. It is soooo good!

But… I recently found a recipe for microwave rocky road fudge that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends. That’s most of us during this busy season, right?

The recipe for microwave rocky road fudge was in an old cookbook I had in my cookbook collection. This recipe caught my attention because it’s made IN THE MICROWAVE, and the entire batch is ready for the refrigerator in under 5 minutes!

Whoa!  Talk about FAST!  So I decided to try it, and was really happy with the results!  Here’s how easy it is to make microwave rocky road fudge:

How to Make Microwave Rocky Road Fudge

Line an 8×8 square pan with aluminum foil, leaving an overhang on the sides.  The foil overhang will be used to easily lift out the fudge from the pan later.

Coat the bottom and sides of the pan with non-stick cooking spray. Set the dish aside.

Dish is covered with foil and sprayed with non-stick spray for microwave rocky road fudge.

Place sifted powdered sugar, butter, milk, cocoa and salt into a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted.

Powdered sugar, butter, cocoa powder and milk, in bowl before placing in microwave to make fudge.

Butter has melted in the microwave with other ingredients in bowl for fudge.

Remove the bowl from the microwave, and stir or whisk the ingredients, to combine. The mixture will need to be smooth.

Ingredients for microwave rocky road fudge are stirred after cooking.

Immediately add the chopped pecans, miniature marshmallows and vanilla extract. Stir this mixture well, until all ingredients are blended together.

Miniature marshmallows, vanilla and pecans are added to microwave rocky road fudge.

Mixing the ingredients together in a bowl, for microwave rocky road fudge.

Pour fudge mixture into the prepared 8×8 pan, and spread fudge evenly in pan. Place the microwave rocky road fudge in refrigerator and chill for 1 hour, or until it firms up

Microwave Rocky Road Fudge is spread in dish and refrigerated for 1 hour.

Once fudge has firmed up, lift it out of pan using the extended edges of foil. The foil overhang will help you lift the entire block of fudge up and out of the dish.

Helpful Tip For Cutting Microwave Rocky Road Fudge

Cut fudge into 1 inch square pieces, using either a pizza cutter or a very sharp knife.

**Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish.

The microwave rocky road fudge is cut into small pieces to serve.

And just as quick as that… you’ve made homemade microwave rocky road fudge!  Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas candy!

Interested In More Christmas Goodies Recipes?

Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (NO-it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins!

You might also like Snowball Cookies, Chocolate Dipped Shortbread Cookies, Pecan Pie Truffles, Microwave Pecan Brittle, Coconut Candied Cashews, Tex Mex Party Nuts, or Candied Citrus Peels!

These and other Christmas treats can be found in the Recipe Index at the top of the page. All are wonderful for gift-giving during the most wonderful time of the year!

Microwave Rocky Road Fudge Is Perfect For Gift Giving!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays. Shhh… they don’t have to know it only took you a few minutes to make!

Make sure to keep microwave rocky road fudge stored in a covered airtight container in the refrigerator. Enjoy this decadent, quick and easy holiday treat!

Microwave rocky road fudge on a Christmas plate, ready to eat!

A Christmas plate, full of microwave rocky road fudge.

I hope you enjoy this wonderful season.  It’s my favorite time of the year, and I am thankful it has deep meaning for me personally.

It has great meaning, because it reminds me how deeply loved I am by the One whose birth we celebrate… Jesus, who has completely changed my life forever!

Hope you have a wonderful day, full of love, laughter, and great JOY!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Recipe Source: The cookbook “Quick Gifts of Good Taste”, Published 1994, Leisure Arts, Inc., page 45.

Microwave Rocky Road Fudge
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!
Category: Christmas Goodies
Cuisine: American
Keyword: microwave rocky road fudge
Servings: 30 pieces (approx. 1½ pounds
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups sifted confectioners sugar (powdered sugar)
  • 1/2 cup butter (or margarine)
  • 1/4 cup milk
  • 1/3 cup cocoa powder (unsweetened)
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (or walnuts)
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
Instructions
  1. Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
  2. Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
  3. Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
  4. Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!
Nutrition Facts
Microwave Rocky Road Fudge
Amount Per Serving (1 piece)
Calories 115 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 48mg2%
Potassium 24mg1%
Carbohydrates 19g6%
Sugar 18g20%
Vitamin A 100IU2%
Calcium 6mg1%
Iron 0.2mg1%
* 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, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!

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Thanksgiving Blessings

I love Thanksgiving. The tradition we have of gathering as a family, enjoying a wonderful meal together, and celebrating the blessings we have, truly makes it one of my favorite holidays!Thanksgiving Blessings / The Grateful Girl Cooks! Let's give thanks... with grateful hearts!

It seems like Thanksgiving is one of the last truly non-commercialized holidays left on the books, which is why I love it so much.  The “things” that are most important in life are celebrated. This year my kitchen is completely torn apart (down to floor and wall studs) as we are in the middle of a complete remodel.

I usually host Thanksgiving dinner in our home, so this year we will go to a relative’s home, instead. We will celebrate this holiday sharing a meal, swapping stories, playing games, eating pie, laughing a lot, and saying THANK YOU to God for our blessings, big and small!

I’m so grateful to have such good childhood memories of Thanksgiving.  My memories include getting up to watch the big parade on TV, Mom and Dad in the kitchen taste testing the Southern cornbread dressing until they got the seasoning “just right”, smelling the turkey roasting in the oven, nibbling on snacks, then sitting down to dinner in the afternoon with all the traditional “fixins’. It was really fun just being together with Dad, Mom, and my two younger sisters!

Thanksgiving Blessings / The Grateful Girl Cooks!

We knew that even though we didn’t have a lot of money or live in a fancy house… that we were BLESSED in so many other ways… good friends, clothes to wear, food to eat, our health, etc.

We grew up loving God and so it was very natural to give our thanks to HIM for our blessings, for truly they were just that. BLESSINGS.  We knew that others may not have homes to stay warm in, family to share the day with, or even food to eat… so that alone was a huge blessing to be thankful for.

Thanksgiving Blessings / The Grateful Girl Cooks!

Every Thanksgiving I’m reminded of a story from the Bible, in the book written by Luke (the physician). In Chapter 17, he wrote about a time when Jesus was about to enter a village and was met by 10 men who had leprosy. They BEGGED Jesus to take pity on them and heal them. Jesus told them to go and show themselves to the village priests, so they could be considered “clean” again (since people with that disease were considered “outcasts”).

The men did what he said, “and as they went, they were healed”, BUT ONE and ONLY ONE of them upon seeing he was healed made a point to go back to Jesus and say THANK YOU. That gets me every time.  Ten men had their lives changed forever through the miraculous gift of healing, and yet ONLY ONE of them took time to offer their thanks to the gift-giver. Whoa.

Thanksgiving Blessings / The Grateful Girl Cooks! Let's give thanks... with grateful hearts!

I want to be like that one man… one who acknowledges the GIVER of all good things at all times.  I want to be the woman who is grateful for what I DO have, rather than someone who sits around grumbling about what I DON’T have. The holiday of Thanksgiving merely fine tunes our attention toward giving thanks in a simple way.

So, this year, when you sit down to your Thanksgiving table and meal, be it elaborate or simple… whether you consider your blessings many or few, be the one who remembers to say “thank you” to the gift-giver!

From our home in Oregon to yours… May your blessings be many, and your sorrows be few. HAPPY THANKSGIVING!

Thanksgiving Blessings / The Grateful Girl Cooks!

Thanksgiving Blessings / The Grateful Girl Cooks!

 

Pecan Pie Truffles

Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving! Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!

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!

The recipe for pecan pie truffles 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 at a Christmas party, but you know what?

These pecan pie truffles would also be yummy on 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.

How To Make Pecan Pie Truffles

The truffles are actually not that hard to make!  Being by placing chopped pecans on a 13×9 baking sheet (sprayed with a non-stick spray). Bake the pecans for 5 minutes, to lightly toast them.

Chopped pecans are roasted in oven for pecan pie truffles.

Place the toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl.

Add the maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine all the ingredients. Refrigerate the pecan pie truffles filling for 15 minutes.

Maple syrup, corn syrup and vanilla are added to toasted pecans for pecan pie truffles.

The filling for Pecan Pie Truffles is mixed together in a large bowl.

Remove the 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. Chill the pecan pie truffles for 30 minutes.

Pecan Pie Truffles are shaped into balls, then placed on parchment paper lined pan to refrigerate.

Cooking Chocolate Topping For Pecan Pie Truffles

There are two ways to prepare melted chocolate to cover the pecan pie truffles. Either way will work to cover the truffles.

  1. If using purchased melting chocolate or candy melts, prepare according to package directions.
  2. If using chocolate chips and shortening (the method I use), 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.

Chocolate is melted, to cover the pecan pie truffles.

Dipping Pecan Pie Truffles In Chocolate

Dip each of the pecan pie truffles 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. Let excess chocolate drip back into bowl.

When the truffles 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. It is important to sprinkle them with pecans BEFORE the chocolate hardens! Repeat process until all are coated.

Pecan Pie Truffles are dipped in chocolate, then garnished with toasted chopped pecans.

Let the chocolate on the truffles harden by placing them in refrigerator.  Once the chocolate is firm, the pecan pie truffles are ready to serve!

Pecan Pie Truffles are garnished and ready to serve on a red Christmas plate.

Enjoy the pecan pie filling taste of 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 with others!

Pecan pie truffle is cut in half to show the inside, full of yummy pecan pieces!

Hope you will consider making these little chocolate covered pecan pie truffles. I am making them to give 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!

Interested In More Recipes?

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

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

Author's signature

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

Pecan Pie Truffles
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
 
Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!
Category: Candy, Dessert
Cuisine: American
Keyword: pecan pie truffles
Servings: 30 truffles (approx.)
Calories Per Serving: 176 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups toasted pecans , finely chopped (divided)
  • 1 cup graham cracker crumbs
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons real maple syrup
  • teaspoons vanilla
  • 16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening
Instructions
  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 1/4 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!
Nutrition Facts
Pecan Pie Truffles
Amount Per Serving (1 truffle)
Calories 176 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 69mg3%
Potassium 51mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 18g20%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!

Whole Berry Cranberry Orange Sauce

This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It’s incredibly easy to make, with only a few ingredients!This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!

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 simple to whip up!

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 on a plate at Thanksgiving.  Being the dutiful daughter that I am, I followed her example for many years in my own home.

Funny thing, though… I never really liked it, because the gelatinous, wobbly texture made me cringe.

The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness.  It’s DELICIOUS!

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 make her version often during the holidays.

That  homemade cranberry sauce recipe is so good I can eat it right out of the bowl with a spoon! It tastes very similar to the kind sold at Trader Joes!

Whole fresh cranberries are used to make this recipe for cranberry orange sauce.

How To Make My Version Of Whole Berry Cranberry Orange Sauce

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, and am happy to share it with you.

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!

This whole berry cranberry orange sauce is so delicious, I usually have to grab a spoon and take multiple “samples”. It’s a hard job, but somebody has to do it!  I’m always happy to help!

Whole Berry Cranberry Orange Sauce is served in glass bowl with orange zest garnish.

The recipe for whole berry cranberry orange sauce is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked.

The ingredients are stirred frequently while the cranberries cook, until most of the cranberries have “popped”. This usually takes only 8-10 minutes.

Interesting Fact About Cooked Cranberries

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 AND thicken itself?

Fresh cranberries and oranges are the two main ingredients to make whole berry cranberry orange sauce.

Anyways… I hope you will consider making your very own fresh whole berry cranberry orange sauce this Thanksgiving.  I think you will be amazed at how great it tastes!

We had a guest over for to share Thanksgiving with us, and he said it was the BEST cranberry sauce he had ever had!

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!).

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

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 is served with other Thanksgiving side dishes.

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you.

As our family gathers each Thanksgiving, we are mindful of the many blessings, large and small, that God has poured into our lives. We gladly acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

We gather for Thanksgiving to give thanks to God for His many blessings.

My hope is that you, as well, would know the joy of a heart filled with gratitude this season! I also hope you will enjoy this recipe for whole berry cranberry orange sauce!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Adapted from my recipe for Homemade Cranberry-Orange Sauce

Whole Berry Cranberry Orange Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!
Category: Sauce
Cuisine: American
Keyword: whole berry cranberry orange sauce
Servings: 8 1/4 cup servings (approx. 2 cups)
Calories Per Serving: 103 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 bag fresh cranberries (12-16 ounces)
  • Zest from 1 large orange (reserve just a bit for garnish)
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • Extra orange zest for garnish
Instructions
  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.
Nutrition Facts
Whole Berry Cranberry Orange Sauce
Amount Per Serving (1 serving (1/4 cup))
Calories 103
% Daily Value*
Sodium 1mg0%
Potassium 68mg2%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 22g24%
Vitamin A 60IU1%
Vitamin C 13.5mg16%
Calcium 9mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!

 

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Peanut Butter Rice Krispie Pumpkins

Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!

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?

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! Looking at 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!

How To Make These Pumpkin Rice Krispie Treats

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 and butter are melted in pan.

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

Marshmallows and food coloring are added to melted peanut butter mixture.

Marshmallow mixture is cooked until all marshmallows are melted.

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.

Rick krispie cereal is added to peanut butter marshmallow mixture and stirred until blended.

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.

Tootsie rolls are added to look like stems on rice krispie pumpkins.

Once rice krispie 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).

Rice krispie pumpkins, ready to eat!

Up close photo of rice krispie pumpkin... BOO!

These Fall-themed rice krispie pumpkins 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!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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

Peanut Butter Rice Krispie Pumpkins
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
Category: Snack
Cuisine: American
Keyword: rice krispie pumpkins
Servings: 12 pumpkins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups Rice Krispies cereal
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • 1/2 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)
Instructions
  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!
Nutrition Facts
Peanut Butter Rice Krispie Pumpkins
Amount Per Serving (1 pumpkin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 167mg7%
Potassium 87mg2%
Carbohydrates 43g14%
Sugar 25g28%
Protein 4g8%
Vitamin A 1020IU20%
Vitamin C 8.8mg11%
Calcium 5mg1%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!

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 independence day 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 still plan (or my hubby, the Grill Master) on grilling something tasty, and enjoying this special day!

The Grill Master, busy at work. Should I tell him the lighter fluid goes on the briquets? Nah… he’s having way too much fun!

Happy Independence Day / The Grateful Girl Cooks!

Hope you light a few sparklers and have a happy Independence day!

Happy Independence Day!

Have a happy independence day celebration with family and friends. May God continue to bless America.

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Irish Chocolate Pots de Crème

Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! It’s a PERFECT recipe for St. Patrick’s Day!Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!
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! “Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.

I made this amazing dessert a couple weeks ago for a family get together… oh my goodness! Soooo good!     Let me tell you… pots de crème are much thicker than pudding or mousse and  extremely rich. I told our guests they were so rich 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 one of my a favorite websites called “The Café Sucre Farine”, 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.

Making Irish Chocolate Pots de Crème Is Incredibly EASY!

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:

How To Make This Decadent Dessert

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. The recipe, as written, will yield 8 (1/3 cup) servings.

Small serving dishes are used for Irish Chocolate Pots de Crème.

Place chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt into a blender.  The ingredients are pulsed several times, just to mix them up a bit! NOTE: they will not be fully blended at this point.

Ingredients for the pots de crème are placed into a blender and pulsed.

Irish Chocolate Pots de Crème ingredients are chopped up in a blender.

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

A funnel is placed into the top of a blender lid, in order to add hot whipping cream.

Heat The Whipping Cream In A Microwave

Pour the whipping cream into a large microwave safe bowl.  TIP: 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, as it cooked.

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.

Whipping cream is microwaved before adding to Irish Chocolate Pots de Crème in blender.

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 of the blender to HIGH. Let the Irish pots de crème mixture blend on HIGH speed for one minute.

When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

The Irish Chocolate Pots de Crème is poured into serving dishes.

Irish Chocolate Pots de Crème are refrigerated for several hours before serving.

Once fully chilled, the Chocolate Pots de  Crème are PERFECT to serve just as they are, BUT… if you want to kick it up a notch, read on!

Make some Bailey’s Irish Cream Syrup to garnish the finished dessert! The syrup can easily be made while the pots de crème are chilling.  It’s VERY SIMPLE to prepare, and adds an extra pop of flavor to the finished dessert.

Make Irish Cream Syrup For The Pots de Crème

Pour Irish Cream liqueur into a little saucepan and bring to a boil, on medium heat.  Boil the liqueur, stirring constantly for 2-3 minutes, until it has reduced in volume and turned syrupy.

Remove the syrup from the heat and let it cool.  That’s it!  As the Irish cream syrup cools down, it will thicken a little bit more. Let the syrup cool to room temperature before serving.

Irish cream syrup is cooked to drizzle onto finished dessert.

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

Cookies are used to garnish the finished Irish Chocolate Pots de Crème.

To Serve Irish Chocolate Pots de Crème

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!

Finish this decadent dessert off by Inserting a couple fancy cookies into the chocolate!  You can see in the picture below the drizzle of Bailey’s syrup on top of the chocolate.

Irish Chocolate Pots de Crème, garnished with cookies, whipped cream, mint, and Irish cream syrup.

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

Garnished Irish Chocolate Pots de Crème are ready to serve and eat!

NOTE: If you want to make this easy dessert without the alcohol, be sure to check out the recipe for chocolate pots de crème (a version made without any alcohol). Just as decadent and delicious!

Sure hope you will consider making this wonderful, decadent chocolate dessert.  I will definitely be making Irish Chocolate Pots de Crème again!  Have a wonderful day, and remember to show love, respect and kindness to all you meet today. They may need your kindness more than you will ever know! God Bless You.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

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

Irish Chocolate Pots de Crème
Prep Time
10 mins
Cook Time
0 mins
Refrigeration
2 hrs
Total Time
10 mins
 

Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!

Category: Dessert
Cuisine: Irish
Keyword: Irish chocolate pots de creme
Servings: 8 servings (1/3 cup per)
Calories Per Serving: 351 kcal
Author: JB @ The Grateful Girl Cooks!
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 (Optional-not included in caloric calculation) :
  • 6 Tablespoons Bailey's Irish Cream liqueur
For Garnish (Optional-not included in caloric calculation):
  • Whipped Cream
  • Fresh mint sprigs
  • Cookies (optional)
  • Bailey's syrup
Instructions
  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!
Nutrition Facts
Irish Chocolate Pots de Crème
Amount Per Serving (1 serving (w/out syrup, cookies or whipping cream))
Calories 351 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 63mg21%
Sodium 22mg1%
Potassium 230mg7%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 485IU10%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!

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Merry Christmas 2016

We wish you a merry Christmas 2016, from our little part of the great Pacific northwest!Merry Christmas 2016 / The Grateful Girl Cooks!

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.

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 2016, Happy Hanukkah, and Happy New Year from the bottom of my heart!

May your celebrations be blessed with the love of friends and family. That the most special “gift” we could ever hope to have.

I look forward to discovering, cooking, and then sharing many delicious new recipes with you in the coming year. 

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

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

Author's signature

 

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Chocolate Peanut Butter Muddy Buddies

Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They’re yummy snacks or holiday gifts!Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!
Chocolate Peanut Butter Muddy Buddies are a fun little snack during the holidays… or anytime, for that matter. Perfect for snacking OR giving to friends as a food gift… they are sure to make someone smile!

I love these decadent little snacks… with a crunch and the taste of chocolate and peanut butter, they are perfect for serving at a party, or sitting in front of the TV watching a football game!  Best part… they are so easy to make!

How To Make Chocolate Peanut Butter Muddy Buddies

Measure out the Chex cereal into a LARGE bowl. I used corn and rice for this recipe.

The different crispy cereals for muddy buddies are placed into a large bowl.

Melt chocolate chips, peanut butter and butter in a microwavable bowl on High for 1 minute. Remove and stir until creamy smooth.

If necessary, microwave an additional 15 seconds, then stir until smooth. Do NOT overcook or chocolate will burn.

Mine was smooth after first minute of cooking and stirring well.  Once totally smooth, add the vanilla extract. Stir.  Pour the chocolate mixture over the cereal. Stir well, to fully coat all the cereal.

Chocolate, peanut butter and butter are placed in bowl in microwave to melt.

Chocolate Peanut Butter Muddy Buddies mixture is melted and ready to add to cereal.

Chocolate Peanut Butter Muddy Buddies sauce is poured over crispy cereal.

Once all cereal has been coated with chocolate, place HALF the mixture into a separate clean LARGE bowl.  Add HALF the powdered sugar, and stir to fully coat.

When done, remove cereal to wax paper. Repeat process with other half of cereal and powdered sugar.

Chocolate Peanut Butter Muddy Buddies are coated with powdered sugar in bowl.

Spread coated cereal out on wax paper and let cool completely.

Chocolate Peanut Butter Muddy Buddies are laid on wax paper, to dry.

Store Muddy Buddies in an airtight covered container in refrigerator for up to 2 weeks.  Try to stay out of them, cause they are ADDICTING!

It’s also fun to divide the mix up into fancy covered containers or jars and give this simple gift to friends over the holidays.

Chocolate Peanut Butter Muddy Buddies should be stored in airtight container.

If you’re looking for another recipe using Chex cereal I hope you will check out my Chex Mix Munchies!  They are another great snack, made in the microwave!

Have a wonderful day! I sincerely hope you can find time during this busy time of year to quietly reflect on the true meaning of Christmas. You are deeply loved by the One who created you, and sent His only Son to earth that first Christmas to draw us all back to Him.

Interested In More Recipes?

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

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

Author's signature

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 278, Wiley Publishing, Inc., Copyright 2010, General Mills.

Chocolate Peanut Butter Muddy Buddies
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!
Category: Snack
Cuisine: American
Keyword: muddy buddies
Servings: 36 (approx. 9 cups total)
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 9 cups Chex cereal (any variety- I used half corn and half rice)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
Instructions
  1. Place the cereal into a large bowl. Set the bowl aside.
  2. Place the chocolate chips, peanut butter and butter into a microwaveable bowl. Cook this uncovered on the HIGH setting for 1 minute. Remove from microwave, and stir well. It is ready when all ingredients become smooth. If necessary, place back in microwave for15 additional seconds, then stir again until mixture is smooth.
  3. Stir vanilla extract into melted chocolate peanut butter mixture. Pour this mixture over the cereal. Stir well, until all is coated with chocolate. Once coated, pour HALF the cereal into a separate large clean bowl. Add HALF the powdered sugar. Stir well, until completely coated.
  4. Remove powdered sugar coated cereal to wax paper. Repeat process with other half of cereal and powdered sugar. Spread finished cereal on wax paper, until cool. This is the method I used.
  5. (Note: If desired, you can place all the cereal and powdered sugar in a 2 gallon plastic storage bag, and shake until covered).
  6. Store muddy buddies in a sealed, airtight container in refrigerator for up to 2 weeks
Nutrition Facts
Chocolate Peanut Butter Muddy Buddies
Amount Per Serving (1 (1/4 cup serving))
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 116mg5%
Potassium 108mg3%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 205IU4%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!

 

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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!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
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.

Batter is mixed together for gingerbread muffins.

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.

Dry ingredients are added to gingerbread muffin batter in bowl.

Gingerbread muffin batter is reading to put into muffin cups to bake.

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

Batter for gingerbread muffins is divided into muffin holders.

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 out of oven, cooling on wire rack.

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!).

Powdered sugar icing is mixed to drizzle on gingerbread muffins.

Gingerbread muffins are drizzled with powdered sugar icing and red sprinkles.

Let the icing firm up just a bit, then the gingerbread 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!

One of the gingerbread muffins is cut in half to see inside.

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!

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

You can also follow me on social media:

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

Author's signature

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
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!
Category: Breakfast
Cuisine: American
Keyword: gingerbread muffins
Servings: 12
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • 1/4 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Instructions
  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!
Nutrition Facts
Gingerbread Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 158mg7%
Potassium 281mg8%
Carbohydrates 46g15%
Sugar 30g33%
Protein 2g4%
Vitamin A 30IU1%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Serve these delicious and festive Gingerbread Muffins for breakfast during the holidays! They are quick, easy to make, and taste wonderful!

 

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