Category: Holidays!

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.

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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!
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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!
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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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Tex-Mex Party Nuts

Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!
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 EASY to prepare!

I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas. I was anxious to try it, so I patiently waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco! Then I smuggled enough nuts out of the jar to make this recipe.

Wow… am I glad I did! These snacks are amazing, they’re easy to make with a few simple household spices, in only a few minutes!

How To Make Tex-Mex Party Nuts

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

A large bowl of roasted mixed nuts in a bowl.

Mixed nuts are coated with melted butter before adding spices.

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.

Spice mixture is poured into bowl of butter roasted nuts.

A mixture of spices are stirred into the mixed nuts before baking.

Spread the spiced nuts onto a 15x10x1 inch baking pan. Place the Tex-Mex party nuts in a single layer. Bake, uncovered, in a 300 degree oven for 10 minutes. When done, immediately pour the hot spiced nuts into a medium bowl.

The mixed nuts are baked in single layer on large pan.

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir the sugar in well, to make sure the nuts are fully coated.

Roasted nuts are sprinkled with sugar just as soon as they are out of oven.

The mixed seasoned and roasted nuts are coated with spices and sugar, and are ready to serve.

Let the nuts cool completely, then serve these absolutely DELICIOUS Tex-Mex party nuts on a pretty plate or in a serving bowl.

Tex-Mex Party Nuts served as an appetizer snack, on a white plate.

Close up photo of Tex-Mex party nuts on white plate.

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! Other delicious items for gift-giving are Maple Cinnamon Spiced Nuts, Spiced Tea Mixcandied citrus peels or candied orange, cinnamon & clove spiced pecans!

Tex-Mex Party Nuts can be placed in a decorated jar and given as a holiday gift.

The first time I made these Tex-Mex party nuts I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they were NOT!  They have a perfect combo of slightly sweet and slightly spicy ingredients!

The nuts will keep for up to 3 weeks, if you store them in an airtight covered container at room temperature.  This recipe is EASILY doubled… or tripled.  Sure hope you will give them a try… they are quite tasty! If you enjoy these roasted nuts, you will probably also enjoy my delicious Coconut Candied Cashews! They are DELICIOUS!

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

Have a great day!

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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
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

Category: Appetizer
Cuisine: Southwest
Keyword: Tex Mex party nuts
Servings: 8 servings (1/4 cup each)
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups salted mixed nuts
  • 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)
Instructions
  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. Let the nuts cool completely, then serve. (If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature).

Nutrition Facts
Tex-Mex Party Nuts
Amount Per Serving (0.25 cup)
Calories 247 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 31mg1%
Potassium 224mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 240IU5%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

 

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Gingerbread Bundt Cakes With Cinnamon Icing

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!
Do you enjoy gingerbread?  I sure do. The warm flavors of the spices has always been a favorite of mine. There is quite a bit of history behind this beloved cake. You can read all about gingerbread here.

A few years ago I enjoyed making miniature Gingerbread Cakes With Cinnamon Icing to give to our neighbors and friends. Using a miniature bundt pan (preferably a 12 cup pan), I was able to make two dozen of these delicious food gifts to give away!

How Many Gingerbread Bundt Cakes Will This Recipe Make?

The recipe is simple to prepare, and as written, makes approximately 24 cute, mini bundt cakes.  Each individual sized gingerbread-flavored cake is covered with a delicious creamy Cinnamon icing (or glaze), then drizzled with chocolate to “fancy” them up.

The gingerbread bundt cakes are then garnished with a pecan and a mint sprig. When I made these, I doubled the amount of cinnamon icing. With double the amount of cinnamon icing, it covered more of the top of each cake.

Gingerbread bundt cakes are frosted, then garnished with a pecan and a fresh mint sprig.

Another Way To Serve These Gingerbread Bundt Cakes

Another option for serving these yummy treats is to leave the cinnamon icing off of the finished cakes.

When ready to serve, cover the tops of each cake with whipped cream and a light dusting of cinnamon. The gingerbread bundt cakes are delicious served this way, as well.

Gingerbread bundt cakes can also be topped with whipped cream, sprinkled with cinnamon.

It was fun to wrap up each individual mini cake (the ones with the cinnamon icing) and decorate them with pretty seasonal Fall leaves and ribbons.

Gingerbread bundt cakes are also a wonderful Christmas gift for friends who enjoy food! They are a nice homemade gift to share (from our kitchen) with our friends and neighbors.

If you enjoy giving food gifts like gingerbread bundt cakes to family and friends, be sure to check out my recipes for Spiced Tea Mix, Old-Fashioned Fudge, and Chocolate Dipped Shortbread Cookies.  These, along with other recipes for holiday goodies are available in my Recipe Index, at the top of each blog post.

The little gingerbread bundt cakes taste wonderful… they are LOADED with flavor!  Sure hope you will consider making these little edible gifts for those you love!  They would be a perfect food gift for the holidays!

Interested In More Recipes?

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

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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Gingerbread Bundt Cakes With Cinnamon Icing / The Grateful Girl Cooks!

Recipe Adapted From:  http://thesepeasarehollow.blogspot.com/2010/10/gingerbread-bundts.html

Gingerbread Bundt Cakes With Cinnamon Icing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

Category: Dessert
Cuisine: American
Keyword: gingerbread bundt cakes
Servings: 24 mini cakes
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Gingerbread Cakes:
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ salt
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 cube unsalted butter (melted, then brought to room temp.)
  • ¾ cup dark molasses
  • ¾ cup granulated sugar
  • 1 egg (large)
  • ½ cup buttermilk
  • ½ cup milk
For Cinnamon Glaze:
  • 2 cups powdered sugar
  • 6-8 Tablespoons milk (depends on how thick or thin you want icing!)
  • ½ teaspoon ground cinnamon
  • (OPTIONAL) Melted chocolate for drizzle, whole pecans and/or mint sprigs for garnish
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour the miniature bundt pan cups.
  2. Place flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon and ginger in a medium sized bowl. Whisk together until combined.
  3. Using an electric mixer or a stand mixer, combine molasses, granulated sugar and melted (but at room temperature) butter until blended well. Add the egg to this mixture, and continue beating until ingredients are completely combined.
  4. Slowly pour in the buttermilk, followed by the milk, beating slowly as you add, until ingredients are combined. Add the dry ingredients from the medium bowl (flour, spices, etc.) in small increments to the wet ingredients in mixing bowl, beating well after each addition. Be sure to scrape down the sides of bowl as you go. Stop mixing when ingredients have all been added and are just incorporated into batter.
  5. Pour or spoon batter into each prepared bundt pan cup, filling each to 3/4 of the way full. Smooth the top of the batter. Bake at 350 degrees, with the pan on the middle rack of oven, for approx. 30 minutes, OR until a toothpick that is inserted into the middle of the cake comes out clean. Remove pan to a wire rack. Let cakes cool for 15-20 minutes, then remove cakes from pan to wire rack.
  6. To prepare icing: Place the powdered sugar, cinnamon and milk in medium sized bowl. Mix well with a fork until smooth. Too thin? Add powdered sugar. Too thick? Add milk. Pour or spread icing over tops of each cooled cake. Let icing firm up before serving.
  7. If desired, drizzle melted chocolate over each cake. Garnish with a whole pecan or walnut, then add a sprig of mint for a festive garnish. Let chocolate firm up before serving or wrapping. Enjoy!
Nutrition Facts
Gingerbread Bundt Cakes With Cinnamon Icing
Amount Per Serving (1 g)
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 40mg2%
Potassium 192mg5%
Carbohydrates 34g11%
Sugar 24g27%
Protein 1g2%
Vitamin A 270IU5%
Calcium 43mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Miniature gingerbread bundt cakes with cinnamon icing are delicious, and make a wonderful gift to give friends and family during the holidays!

 

 

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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 sincere 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 in Oregon to yours… Happy Thanksgiving!

Our dining room table is set and ready for a happy Thanksgiving.

May your Thanksgiving celebration be made even more special by sharing it with your loved ones. God Bless You, and truly hope you have a very happy Thanksgiving.

Interested In More Recipes?

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

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

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Gingerbread Scones

Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
I made Gingerbread Scones recently (trying a new recipe). If you know me, you KNOW I love a good scone. It felt weird… like it “should” be Christmas time when I made them, but it was 90+ degrees outside and the middle of summer! Who cares if it’s hot or cold outside… when you’ve got a tasty breakfast treat in one hand and a mug of coffee in the other!

We Sure Do Enjoy Our Scones

Do YOU enjoy a good scone?  If you like scones (that aren’t dry and crumble like sawdust), then I hope you will check out my Recipe Index for all my other delicious scone recipes.

I’ve posted the recipes for Cinnamon Chip Scones, Cranberry Orange Scones, and Banana Nut Scones, to name a few. Here’s a photo of just some of the delicious scones you can find on this blog.

A picture collage of some of the scones on this blog.

How To Make Gingerbread Scones

Place flour, brown sugar, ginger, baking soda, baking powder, salt and cinnamon in mixing bowl. Cut in the COLD butter with a pastry blender (or two forks), until the mixture is the size of small peas.

Cold butter is cut into dry ingredients for gingerbread scones, with a pastry cutter.
Mix together the molasses, egg yolk, and milk in a small bowl, until combined.

Molasses, egg yolk and milk are combined for gingerbread scones batter.
Pour the molasses mixture into the flour mixture. Stir until dough is moistened and has come together.

Molasses mixture is poured into dry ingredients for gingerbread scone batter.

The mixture will be slightly crumbly. Place the dough onto a lightly floured work surface. Knead the dough 6-7 times, incorporating the crumbles into dough, and it forms a solid ball.

The dough for gingerbread scones is very crumbly.

Pat or roll the dough ball out into an 8 inch circle, then slice evenly into 8 pieces.

The dough for gingerbread scones is rolled into 8 inch circle.

Gingerbread scones dough is cut into 8 wedges before baking.

Put the gingerbread scones onto a parchment paper lined baking sheet; keep them about an inch apart from each other. Whisk an egg white until it becomes frothy.

Using a pastry brush, evenly brush the egg white over the top of each scone wedge. Sprinkle the top of each scone with coarse sugar (I used raw sugar).

Egg whites are brushed onto tops of gingerbread scones before baking.

Bake The Gingerbread Scones

Bake the gingerbread scones in a preheated 400 degree oven for 12-15 minutes. Mine took the entire 15 minutes to turn golden brown.

When done, remove baking sheet from oven. Transfer the scones to a wire rack (including the parchment paper). Let cool.

Baked gingerbread scones, right out of the oven.
I moved the scones near our open kitchen window to cool in the morning air. See the raw sugar glistening on the top of the scones?

Baked gingerbread scones cooling on a wire rack after baking.Drizzle The Scones With Icing

It’s not necessary to garnish the scones once they’ve cooled off, but I wanted to add a bit of pretty icing to each one to make them look even better!  To do this, simply mix up powdered sugar, water, and a bit of cinnamon into a glaze-like consistency.

Pour the glaze into a squeeze bottle (you can also use a resealable bag, then snip a little corner off the bottom) and decorate the scones with the icing.

Gingerbread scones are decorated with a vanilla glaze on top.
Let the glaze firm up just a bit, and then the gingerbread scones are all done! Ready to eat… so where’s my huge mug of coffee?

Gingerbread scones with vanilla glaze icing on top.

Hope you will consider trying this recipe! It certainly doesn’t have to be the Holiday season to enjoy a good scone now, does it?  Have a fantastic day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe source: http://heritageschoolhouse.blogspot.com/2009/11/gingerbread-scones-8-servings-2-cups.html

Gingerbread Scones
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!
Category: Breakfast
Cuisine: American
Keyword: gingerbread scones
Servings: 8 servings
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups all purpose flour
  • 3 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup COLD butter (1/2 a cube)
  • 1/3 cup molasses
  • 1/4 cup milk
  • 1 egg , separated
  • Coarse sugar (for dusting tops of scones prior to baking)
For Icing (to decorate scones)
  • Powdered Sugar (approx. 1 cup)
  • Few dribbles of water
  • 1/2 teaspoon vanilla extract
Instructions
  1. In medium bowl, mix together flour, brown sugar, baking powder and baking soda, ginger, salt and cinnamon. Using a pastry blender (or two forks), cut in COLD butter until mixture is about the size of small peas.
  2. In separate bowl, combine molasses, milk and egg yolk until fully mixed. Pour this into the dry ingredients in other bowl. Stir until just moistened. (Mixture was fairly crumbly. I added just a smidge more milk).
  3. Turn dough out onto a lightly floured work surface, then knead dough about 7-8 times. Shape dough into an 8 inch circle (using your hands). Using a sharp knife, cut into 8 equal sized pieces.
  4. Place scones onto a greased (or parchment paper covered) baking sheet. Place the dough wedges about an inch apart (but still in a circle shape).
  5. In a small dish, beat the egg white until it is frothy. Brush the egg white over the top of each scone using a pastry brush. Sprinkle scones with coarse sugar.
  6. Bake scones in preheated 400 degree oven for 12-15 minutes, or until they are light, golden brown in color. When done, remove to wire rack. Let cool.
  7. To add decorative icing to the scones, mix together powdered sugar, vanilla extract and a teaspoon of water. Stir well. Continue to add a couple drops of water at a time until you have an icing that is "drizzle-able" (not too thick... not too thin). Place icing into a plastic squeeze bottle and decoratively drizzle over cooled scones OR place icing into a resealable plastic storage bag, snip a little piece off the bottom corner, and decorate.
Nutrition Facts
Gingerbread Scones
Amount Per Serving (1 scone)
Calories 296 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 36mg12%
Sodium 283mg12%
Potassium 363mg10%
Carbohydrates 54g18%
Sugar 30g33%
Protein 4g8%
Vitamin A 220IU4%
Calcium 94mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Gingerbread Scones flavored with cinnamon and molasses and drizzled with vanilla glaze are a delicious family treat during the holidays or any time!

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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

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.

Interested In More Recipes?

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

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Facebook page: The Grateful Girl Cooks!
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Happy Easter!

Happy Easter!  I am celebrating this day that changed the world… and my life, FOREVER!Happy Easter / The Grateful Girl Cooks!

May you have a Happy Easter, as you celebrate the sacrifice that was made on our behalf. Truly amazing love.

Our family is rejoicing over a risen Savior!… Happy Easter!

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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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