Category: Holidays!

Chocolate Covered Peanut Butter Ritz Cookies

Crunchy, creamy, chocolate covered peanut butter Ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients! Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us. The recipe has been handed down from my Aunt to my Mom, and then to me. These delectable treats are incredibly FAST and EASY to make, which is perfect for this busy time of year!

Many years ago (at least 15), my Mom shared these cookies with me and told me that her sister, my Aunt Theda in Texas made them for her, and Mom raved about how good they were! I tried a couple, and sure enough, they tasted fantastic.

When I asked my Mom how to make them she told me how incredibly easy it was.  I really loved my sweet Aunt… she passed away quite a few years ago, but I think of her whenever I make these goodies.

I’ve made these cookies so many times since then, but finally took pictures and decided to share the “recipe” on this blog.  I added a white glaze drizzled over the top, and some red and white sprinkles for the Christmas season, but really all you need to make these is 4 ingredients! Here’s how to make a quick dozen of these yummy stacked goodies.

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

How To Make Chocolate Peanut Butter Ritz Cookies

Place 12 Ritz® crackers onto a piece of parchment paper.  Spread a teaspoon of creamy peanut butter onto each one. When done, top with another cracker.

Creamy peanut butter is spread on Ritz cracker for cookies.

Peanut Butter Ritz Cookies before being covered in chocolate.

Make The Dipping Chocolate

Melt 1½ cups semi-sweet chocolate chips with 1 HEAPING Tablespoon vegetable shortening in a microwave-safe bowl the microwave. Heat on High for 30 seconds. Remove the bowl and stir the chocolate. It will not be completely melted at this point.

Place the bowl back in microwave oven and heat an additional 30 seconds on High. Remove the bowl and stir the mixture again, until completely smooth.

Chocolate chips are melted with shortening to cover the peanut butter ritz cookies.

Time To Dip Some Chocolate Covered Peanut Butter Ritz Cookies!

Dip cookies, one at a time into melted chocolate mixture. I use a fork to hold the cookie, and sometimes use a spoon to help coat the entire cookie with chocolate. Let any excess chocolate drip back into bowl. Place the cookie back onto a piece of parchment paper.

Do not move the chocolate covered peanut butter Ritz cookies once you set them down.  Repeat process with all of the cookies. Once the chocolate has firmed up, they are ready to eat, unless you want to decorate them.

Each of the peanut butter ritz cookies are covered with melted chocolate

Decorating The Cookies More?

If you want to decorate the cookies, let the cookies sit, undisturbed, until the chocolate has firmed up completely.  To make an icing to decorate with, place powdered sugar in a small bowl.  Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency.

Too thin? Add additional powder sugar. Too thick?  Add a drop or two of water.  Use a fork to drizzle the icing over each cookie.  Garnish with colored sprinkles, if desired, while glaze is still wet.

NOTE: You do not have to drizzle powdered sugar glaze on them. You can shorten the process even further by garnishing the fresh dipped chocolate cookies with candy colored sprinkles and leave off the white icing altogether if you want!

Chocolate Covered Peanut Butter Ritz Cookies are drizzled with a powdered sugar glaze.

Ready To Serve!

Let the icing completely firm up at room temperature.  Once chocolate and icing are totally firm, cookies can be transferred to a serving plate for everyone to enjoy!

Chocolate Covered Peanut Butter Ritz Cookies on a Christmas plate.

These delicious cookies can be decorated any way you wish. When I make these and it’s NOT Christmas time, I simply leave them plain, with only the chocolate covering them, and no powdered sugar drizzle. They taste good whether you fancy them up or not!

Chocolate Covered Peanut Butter Ritz Cookies can be decorated in various ways.

The flavor is wonderful in these treats, with the creamy peanut butter AND the chocolate coating going so well together. They remain crunchy from the cracker “shell”. The chocolate peanut butter Ritz cookies are so good it will be hard to stay out of them. Just remember to leave at least ONE left for good ol’ Santa Claus!

One of the Chocolate Covered Peanut Butter Ritz Cookies cut in half, on a Christmas plate.

I love to make these family favorites at Christmas time. They are made quickly without a lot of ingredients (a big plus), look good and taste even better! I hope you will consider making these chocolate covered peanut butter Ritz cookies a part of your holiday traditions, too!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes, including:

Interested In More Recipes?

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

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

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Author's signature

Recipe Source: My Mom and Aunt Theda

Chocolate Covered Peanut Butter Ritz Cookies
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!
Category: Cookies
Cuisine: American
Keyword: peanut butter ritz cookies
Servings: 12 cookies
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 24 buttery crackers (I used Ritz® crackers)
  • 12 teaspoons creamy peanut butter
For Chocolate Coating:
  • cups semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening , use heaping Tablespoon!
For White Drizzle:
  • 1 cup powdered sugar
  • Water ( a couple drops at a time)
Instructions
  1. Place 12 crackers onto a piece of parchment paper. Carefully spread a teaspoon of creamy peanut butter onto each one . When done, top with another cracker.
  2. Melt semi-sweet chocolate chips and vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.
  3. Dip cookies, one at a time into melted chocolate mixture. Use a fork to hold the cookie, and a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie onto parchment paper. Do not move cookie once you set it down. Repeat process with all cookies. Let the cookies sit, undisturbed, until chocolate has firmed up completely.
  4. Place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.
  5. Let the icing completely firm up at room temperature. Once chocolate and icing are firm, cookies can be transferred to serving plate. Enjoy!
Nutrition Facts
Chocolate Covered Peanut Butter Ritz Cookies
Amount Per Serving (1 cookie)
Calories 255 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 92mg4%
Potassium 186mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 10IU0%
Calcium 27mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Dipped Shortbread Cookies

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They’re a real time saver during the holidays!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!

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

Easy To Make, Using Store Bought Shortbread Cookies!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks!

I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not.  Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

All you will need are some store-bought shortbread cookies (any shape or size), some milk chocolate or semi-sweet chocolate chips, a bit of vegetable shortening, and Christmas sprinkles to fancy the treats up a bit! I used an assortment of Walker’s Shortbread that my hubby bought in a huge tin at Costco (but Lorna Doone’s are wonderful, as well)! 

Ingredients necessary for chocolate dipped shortbread cookies.

The good part about using store-bought shortbread is that you can “make” as many cookies you want!

How To Make Chocolate Dipped Shortbread Cookies

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.

If not, place back in for 15 seconds, being careful not to burn it.  Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

Dipping part of the shortbread cookie into chocolate.

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.

Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess. Trust me!

Chocolate Dipped Shortbread Cookies resting on parchment paper.

Repeat process until all cookies are decorated.  Let the cookies rest on the parchment paper without moving them until the chocolate has hardened.

Chocolate Dipped Shortbread Cookies are on parchment paper, until chocolate firms up.

Ready To EAT!

Once the chocolate is firm, transfer cookies to a serving plate, and serve.  See how cute they are?  I used an assortment of triangular, rectangular and circular shaped cookies!

Chocolate Dipped Shortbread Cookies on a white serving plate, ready to eat!

The chocolate dipped shortbread cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!

They look fancy, but no one needs to know how easy they were to make!  I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Chocolate Dipped Shortbread Cookies, covered with colored sprinkles, on a white plate.

Our home is in the middle of a total kitchen remodel this Christmas season, so we have nothing in the kitchen at the moment except walls, floor and ceiling. I made the chocolate dipped shortbread cookies (pictured above) in October before construction began. They were wrapped and frozen, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

There may not be a kitchen available to me this year, but I can still give gifts of food! I might have even saved a few chocolate dipped shortbread cookies for my husband and I as well! Yum! Hope you’ll enjoy making and eating these Christmas cookies!

Looking For Other Recipes For Christmas Goodies?

All of my recipes can be found in the Recipe Index at the top of the page. You might even like my post featuring quite a few recipes in a Holiday Goodies Collection! Speaking of Christmas goodies, be sure and check out my recipes for:

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

Chocolate Dipped Shortbread Cookies
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!
Category: Cookies, Dessert
Cuisine: American
Keyword: chocolate dipped shortbread cookies
Servings: 2 dozen
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 dozen store-bought shortbread cookies (any shape or size)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
  • Christmas colored sprinkles
Instructions
  1. Cover work surface with a sheet of parchment paper.
  2. In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
  3. Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
  4. Repeat process with all cookies. If necessary, make another 1/2 batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!
Recipe Notes

Caloric calculation is based on using Walkers Shortbread. Caloric count will vary, based on the type of shortbread cookie used.

Nutrition Facts
Chocolate Dipped Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the 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!

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:

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

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.

Let It Chill!

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

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

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 Recipes For Christmas Goodies?

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!

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!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

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.

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

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.

Forming the Pecan Pie Truffles

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 the excess chocolate drip back into the 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.

Ready To EAT!

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. 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!

Looking For More TRUFFLE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious truffle recipes, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
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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: 188 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
  • cup light corn 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 188 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 72mg3%
Potassium 52mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 38IU1%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* 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!

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

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 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 Quick Easy Cornbread Stuffing.  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! Have a great day, and come back soon for more recipes.

Interested In More Recipes?

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

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The Grateful Girl Cooks!
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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 the original Rice Krispy 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!

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

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 Krispy 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.

Forming The Peanut Butter Rice Krispie Pumpkins

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 Krispy 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.

Time To Decorate!

Once the peanut butter 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 peanut butter 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 to enjoy!. Sure hope you enjoy them!

Looking For More FALL-INSPIRED Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several Fall-inspired recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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, and 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!

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

How I Got This Recipe

The preparation takes less than 10 minutes, which is an added benefit!  I’d been drooling over the recipe posted on a website 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.

Looking For More Delicious CHOCOLATE DESSERT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some yummy chocolate dessert recipes you will love, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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

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