Butternut Squash Coconut Curry

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. This simple recipe makes 4 servings.
Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

If you’re looking for a delicious, flavorful meatless meal, may I suggest trying this recipe for butternut squash coconut curry? It’s really delicious… and honestly, the most difficult thing about the recipe is peeling and cubing the squash! Even though my husband and I love meat, we try to have 1 or 2 “meatless meals” every week, and this recipe fits the bill. 

I’m always on the lookout for vegetarian meals since our youngest son began following that eating path quite a few years ago. I prepared this recipe to see how it tasted, so I could possibly serve it to our son and his girlfriend (also a vegetarian) when they come for dinner in our home. After making this dish and enjoying it several times, I’m confident they would like it, too!

The butternut squash coconut curry is big on flavor! Cubes of tender butternut squash pair well with onions, garlic, ginger, curry spices, vegetable broth and coconut milk for a tasty main dish. It tastes wonderful, served on a bed of steamed rice. I’m sure if you try it, you’ll enjoy it. Here’s how to make this recipe:

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Prepare The Butternut Squash

Use a vegetable peeler to remove all the outside peel from a butternut squash. Carefully slice the squash in half lengthwise, from top to bottom. Remove the seeds and stringy pulp from each piece, then slice the squash into 1″ thick half-rings. Cut each slice into bite-sized cubes about 1″ in diameter. You will need a total of 4 cups of cubed butternut squash for this dish.

Butternut squash is peeled, halved, de-seeded, then cut into cubes.

Make The Curry Seasoning

Heat coconut oil in a large skillet or saucepan on Medium-high heat. Add chopped onion, minced garlic and grated fresh ginger. Stir to combine, and cook for 3-4 minutes, stirring often, until the onion becomes tender and translucent. Continue stirring, to prevent the garlic from burning and becoming bitter.

Stir curry powder, thyme, and paprika into the onion mixture in the skillet, and continue to cook (and stir), for one more minute.

Chopped onions, garlic and grated ginger are cooked in hot oil in a large skillet.Curry powder, thyme and paprika are added to cooked onion/garlic mixture in skillet.Onions, ginger, garlic and curry spices cook together in skillet for 1 minute.

Cook The Curry

Now add a can of coconut milk (stirred before adding), vegetable broth, and the butternut squash cubes. Stir to combine these ingredients, then bring the liquid to a boil. Once it begins boiling, place a lid on the pan or skillet.

Reduce the heat to LOW heat, and let the butternut squash coconut curry simmer for about 13-15 minutes. Cooking time might vary slightly depending on the size of the squash cubes you’ve added. When the squash is tender and a knife can easily be inserted without resistance, it is done. You do NOT want the squash to become “mushy”, so keep an eye on it while cooking.

Cubes of butternut squash, canned coconut milk and vegetable broth are added to the skillet.The butternut squash coconut curry is cooked until the squash becomes tender.

The last step is to add chopped cilantro, salt and cayenne pepper to the butternut squash coconut curry. Give it a good stir to combine, make sure it’s heated through, and then it’s ready to serve!

Cilantro, cayenne pepper and salt are stirred into butternut squash coconut curry.

Serving Butternut Squash Coconut Curry

We enjoy this dish, especially when served on top of steamed rice. The blandness of the rice is a good balance to the slightly spicy curry flavor. To serve, divide the butternut squash over rice in serving bowls, then top with the sauce and more chopped cilantro. Typically curries are usually “swimming” or completely covered in sauce, which is great if you enjoy it that way.

For this curry, I prefer to spoon lots of the sauce over the rice and butternut squash, but stop short of covering it all up with sauce. It’s your choice as to how you wish to serve this dish! All I know is which ever way you prefer to serve this butternut squash coconut curry, I believe you’ll enjoy it!

Butternut Squash Coconut Curry is served on top of steamed rice, in a white bowl.The butternut squash is tender and is garnished with chopped cilantro for serving.

Thanks for stopping by, and I hope you will come back again soon for more delicious recipes! Take care. Count your many blessings, thank God for them… and have a wonderful day.

Looking For More MEATLESS MEAL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful meatless main dish recipes you might enjoy, including:

Interested In More Recipes?

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Original recipe source: Michelle Blackwood at: healthiersteps.com/recipe/butternut-squash-coconut-curry/

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Butternut Squash Coconut Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious meatless dish, packed with flavor.

Category: Main Course
Cuisine: American
Keyword: butternut squash coconut curry
Servings: 4
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups butternut squash peeled, de-seeded, cut in 1" cubes
  • 1 Tablespoon coconut oil
  • 1 medium yellow onion finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 4 cloves garlic minced
  • Tablespoons curry powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 can light coconut milk (14 oz.) stirred before using
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional, but good)
  • 2 Tablespoons fresh cilantro leaves chopped + more for garnish, if desired
Instructions
  1. Peel butternut squash, then slice in half lengthwise, from top to bottom. Remove seeds/stringy pulp. Slice into 1" thick half-rings. Cut each slice into 1" cubes.

  2. Heat coconut oil in a large skillet or pan on Medium-High. Add onion, garlic and ginger. Stir to combine; cook 3-4 minutes, stirring often, until onion becomes tender and translucent. Stirring prevents garlic from burning and becoming bitter. Add curry powder, thyme, and paprika to skillet; cook and stir for one minute.

  3. Stir in in coconut milk, vegetable broth, and cubed butternut squash. Stir to combine, then bring liquid to a boil. Place a lid on the pan or skillet. Reduce heat to LOW; let simmer for 13-15 minutes. Cooking time might vary slightly depending on size of the squash cubes. When squash is tender and a knife can be inserted without resistance, it is done. Don't let squash become "mushy", so keep an eye on it while cooking.

  4. Add cilantro, salt and cayenne pepper; stir to combine. It tastes great served on top of steamed rice. Garnish with more cilantro, if desired. Serve hot and enjoy!

  5. Store leftovers up to 3-4 days (covered) in refrigerator. Microwave to reheat.

Nutrition Facts
Butternut Squash Coconut Curry
Amount Per Serving (1 (1/4 of total))
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 905mg39%
Potassium 599mg17%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 15232IU305%
Vitamin C 33mg40%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Coconut Curry, served on a bed of rice, is a delicious,meatless dish, packed with flavor. Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

TexMex Veggie Egg Scramble

TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.
TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

My husband and I really enjoy scrambled eggs. Typically we drink coffee and have a bowl of oatmeal, cereal or an English muffin for breakfast, but we DO love a nice big breakfast occasionally. This recipe for TexMex Veggie Egg Scramble is one I’ve made often.

The recipe is simple to prepare, and the hot finished breakfast makes a healthy sized portion to enjoy! How can you go wrong with lots of protein and veggies to start the day? Here’s how to make this breakfast dish.

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

Cook The Veggies

Heat olive oil (or whatever type oil you are using) on Medium heat in a large, non-stick skillet. When the oil is hot, but not smoking, add chopped zucchini, tomatoes, bell pepper and green onions. Cook the veggies (and stir often) until they become tender (but not mushy).

TIP: If you do not like zucchini, broccoli makes a great substitute and tastes good in this dish, as well! If you don’t enjoy tomatoes with the eggs, you can substitute chopped red bell pepper as well. Just keep the quantity the same for any substitutions, and you will be just fine. You really can’t hurt this egg dish.

Scallions, bell peppers, zucchini and tomatoes are cooked until tender in large skillet.

Prepare The Eggs

While the veggies are cooking, place eggs, garlic powder, ground cumin, paprika, a pinch of salt and pepper, and oregano into a small bowl. Whisk them until fully combined.

Eggs, oregano, garlic powder, cumin, paprika and salt and pepper are combined in a bowl.

Time To Make A TexMex Veggie Egg Scramble!

Put the skillet of veggies back on Medium heat, then pour the egg mixture into the skillet. Cook the TexMex Veggie Egg Scramble until the eggs are set, stirring often to scramble them while they cook.

Beaten, seasoned eggs are added to the cooked veggies in the skillet to cook.Using a spatula to mix and cook the TexMex veggie egg scramble.

Once the TexMex Veggie Egg Scramble is cooked to your desired consistency, remove the skillet from the heat. Take a little bite, and add additional salt and pepper, if desired. Serve the eggs hot. This makes a large serving, and the healthy veggies cooked with the eggs will help to fill you up. 

If you do not want that large of a portion, simply use two eggs. You can also increase the number of eggs to four, then divide the total into two servings. Your choice! 

The TexMex veggie egg scramble on a plate, with blueberries above it.

I hope you have a chance to try this breakfast dish. The veggies add extra flavor and texture to scrambled eggs, and the spices add a nice TexMex touch, too! YUM. Hope you enjoy them. Thanks for stopping by, and have a wonderful day.

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You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a great variety of breakfast recipes you may enjoy, including:

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0 from 0 votes
TexMex Veggie Egg Scramble
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

Category: Breakfast
Cuisine: American, Southwestern
Keyword: TexMex veggie egg scramble
Servings: 1
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ tsp canola oil or other light neutral oil
  • 1/3 cup zucchini diced
  • cup green bell pepper seeded, diced
  • cup fresh tomatoes diced
  • 1 Tablespoon green onion (scallion) slices white/green parts
  • 3 medium eggs lightly beaten
  • teaspoon garlic powder
  • teaspoon ground cumin
  • teaspoon paprika
  • teaspoon dried oregano
  • 1 pinch salt and black pepper , season to taste
Instructions
  1. Heat oil on Medium heat in a large, non-stick skillet. When oil is hot, add zucchini, tomatoes, bell pepper and green onions. Cook, stirring often, until they become tender (but not mushy).

    TIP: If you don't like zucchini, broccoli is a great substitute. If you don't like tomatoes, substitute chopped red bell pepper or omit them.

  2. While veggies cook, place eggs, garlic powder, ground cumin, paprika, oregano and a pinch of salt and pepper in a small bowl. Whisk until combined. Put the skillet of veggies back on Medium heat. Pour egg mixture into skillet.

  3. Cook until eggs are scrambled/set, stirring often while they cook. Remove skillet from heat. Take a bite; add additional salt and pepper, if desired. Serve hot.

Recipe Notes

TIP: This makes a large serving. If you do not want that large of a portion, use two eggs. You can also increase the eggs to four, then divide total into two servings. Your choice! 

Nutrition Facts
TexMex Veggie Egg Scramble
Amount Per Serving (1 g)
Calories 247 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 491mg164%
Sodium 197mg9%
Potassium 529mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 1583IU32%
Vitamin C 55mg67%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

Cheesy Garlic Roasted Asparagus

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that’s oven-roasted and topped with melted mozzarella and Parmesan cheeses.
Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Do you enjoy fresh asparagus? We really do, especially when it is in season in the Spring, and prices come down for this delicious vegetable. A couple asparagus recipes we really enjoy are cream of asparagus soup and grilled asparagus with lemon and Parmesan! Today I want to share a wonderful recipe I found online (on Pinterest) that’s a yummy way to enjoy fresh asparagus.

Fresh asparagus spears are coated in a garlic/olive oil mixture, oven-roasted, and then coated with Parmesan and mozzarella cheeses. After that, the asparagus is then put back in the oven to melt the cheese. Once melted, and the cheese is bubbly and lightly browned, it’s ready to serve in all it’s cheesy goodness! It’s delicious, and today I want to show you how simple it is to prepare.

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

How To Make Cheesy Garlic Roasted Asparagus

First things first- preheat your oven to 425°F.  It doesn’t take long to prepare the asparagus, and you’ll need the oven hot and “ready to go” once you’re done seasoning them.

This recipe requires one pound of fresh asparagus. Snap or slice off the “woody” ends of the stalks, then discard the ends. Gather the ingredients needed, which are olive oil, minced garlic, salt, pepper, shredded mozzarella cheese and grated Parmesan cheese.

"Woody" ends of fresh asparagus are snapped or cut off.Salt, pepper, olive oil, garlic, mozzarella and Parmesan and asparagus are ingredients used.

Place olive oil and the minced garlic in a small bowl or cup, and stir well to combine. Lay the prepared asparagus stalks in a single layer on a large rimmed baking sheet. Drizzle the olive oil mixture over the asparagus. Toss the asparagus to cover each stalk with the garlic and oil mixture, then place them back in a single layer on the baking sheet.

Minced garlic cloves are combined with olive oil to season asparagus.A garlic and olive oil mixture is drizzled over fresh asparagus before baking.

Ready To Roast

Sprinkle the asparagus spears with salt and black pepper. Now the asparagus is ready to roast in the oven. Bake at 425°F for approximately 12-15 minutes. The asparagus should be tender, but not FRIED.

Keep in mind that the thicker the stalks, the longer it will take them to become tender. Keep an eye on them as they bake, and check on them around 10 minutes into the baking time. When done, remove the pan from the oven.

The asparagus stalks are now seasoned with salt and pepper.

Final Step – Add The Cheeses

Sprinkle the grated Parmesan cheese and then the shredded mozzarella cheese across the middle section of the asparagus spears (as shown below). I like to keep the bottom and the top of the asparagus free of cheese (for presentation). Feel free to totally cover the asparagus with cheese, if you prefer.

Place the pan back into the oven and continue baking for a couple of minutes, until the cheese has fully melted. Once melted, turn the oven broiler on, and place the baking sheet 4-5 inches away from the heating element. Broil only until the cheese is bubbling and has turned golden brown on top. Please keep an eye on it, because you do NOT want it to burn under the broiler!

A layer of Parmesan and mozzarella cheeses are added to roasted asparagus.Cheesy Garlic Roasted Asparagus, hot out of the oven, and ready to serve.

Time To Eat Some Cheesy Garlic Roasted Asparagus!

Remove the baking sheet from the oven, and transfer the cheesy garlic roasted asparagus to individual plates (or a serving platter) using a large spatula. I separate up a section (or serving) at a time, and move it to our plates. When I photographed this dish, we enjoyed it served with pan seared Creole salmon, and it was a great pairing!

A portion of the cheesy garlic roasted asparagus is served alongside salmon on plate.

Thanks for stopping by, and I truly hope you have the opportunity to make this delicious cheesy garlic roasted asparagus side dish! Take care, have a great day, and please come back soon for more family-friendly recipes. May God bless you and those you love.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe index, located at the top of the page. I have a wonderful variety of other vegetable side dish recipes for you to enjoy, including these asparagus 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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Author's signature

Original recipe source: Meaghan, at: https://4sonrus.com/garlic-roasted-cheesy-sheet-pan-asparagus/

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0 from 0 votes
Cheesy Garlic Roasted Asparagus
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cheesy garlic roasted asparagus
Servings: 4
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus woody ends removed
  • Tablespoons extra virgin olive oil
  • 2 Tablespoons minced garlic
  • ½ teaspoon salt or seasoned to taste
  • ½ teaspoon black pepper or seasoned to taste
  • cup grated Parmesan cheese
  • 1 cup shredded low-fat mozzarella cheese
Instructions
  1. Preheat oven to 425°F. 

  2. Mix olive oil and garlic in small bowl. Lay asparagus spears on large baking sheet in a single layer. Drizzle with olive oil/garlic. Toss asparagus to cover with oil; put back in a single layer. Sprinkle with salt and pepper.

  3. Bake at 425°F for 10-15 minutes, until tender, but not fried. Thicker spears will take longer to become tender. Keep an eye on them as they bake; once tender, remove from oven.

  4. Evenly spread Parmesan and mozzarella across middle section of asparagus. Put pan back in oven: bake 1-2 minutes, until cheese melts. Turn oven broiler on; place pan 4-5 inches away from heating element. Broil until cheese is bubbling and golden brown on top. Keep an eye on it, because you don't want it to burn!

  5. Remove pan from oven; use spatula to transfer asparagus to plates. Enjoy!

Nutrition Facts
Cheesy Garlic Roasted Asparagus
Amount Per Serving (1 (1/4 of total))
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 25mg8%
Sodium 615mg27%
Potassium 302mg9%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 12g24%
Vitamin A 1067IU21%
Vitamin C 9mg11%
Calcium 337mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Mussels in Wine Garlic Butter Sauce

Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.
Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

My husband surprised me by bringing home a large bag of fresh Penn Cove (Washington state) mussels a couple of months ago, after a shopping trip to Costco. My first thought was… “I’ve EATEN them in restaurants and enjoyed them, but how on earth do you COOK them”? True story. I had never, in our 45 years of marriage COOKED mussels before. Gulp.

I immediately started a crazed internet search, and realized it wasn’t as complicated as I thought. Now if you’ve been cooking mussels for years, you’re probably giggling at this, but it’s true. I was on a mission. Here I was, looking at a HUGE (Costco sized) bag of fresh seafood that I had to use within a few days, so they wouldn’t go to waste. I ended up using part of the mussels for this recipe, and then adapted another recipe for Thai-inspired green curry mussels to use the rest a couple days later (also fabulous)!

The recipe I found was actually in the form of a video I discovered on YouTube. After watching it a few times, and frantically scribbling down the recipe as a restaurant chef prepared them, I decided to GO FOR IT! My husband and I helped each other make this dish, and we had lots of fun cooking together in the process. The results far exceeded my expectations! These mussels in wine garlic butter sauce taste fantastic, and were so much easier to prepare than I anticipated. Here’s how to make this dish:

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

Preparing To Cook The Mussels

Heat 2 Tablespoons of olive oil on medium-high heat in a large skillet (one that has a LID). Once the oil is hot, but not smoking, add minced shallot, and cook for 2 minutes, stirring often. Add minced garlic and a pinch of red chili flakes. Continue to cook, stirring often, for 30 seconds, being careful to not burn the garlic (or it becomes bitter). 

Minced shallots, cooking in olive oil in large skillet.Garlic and red chili flakes are added to cooked shallots in skillet.

Cooking The Mussels

Add the rinsed, drained closed shell mussels to the skillet and toss, to coat them with the shallots and garlic in the pan. Pour white wine into the skillet, stir quickly to incorporate, then cover the skillet. Let the mussels steam (covered) for about 3-4 minutes, or until most or all of the shells have opened. Keep an eye on the pan, and check them after 2-3 minutes to see if the shells have opened. 

The mussels are done cooking when their shells have opened, revealing the meat inside. Use a slotted spoon to remove the mussels from the skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce.

Mussels are added to the skillet with white wine, shallots and garlic.The mussels are steamed in a covered skillet until they have opened.

Transfer the mussels to serving bowls and keep them warm while you make the sauce. Discard any mussels that didn’t open while cooking.Cooked, opened mussels are placed in serving bowls and kept warm until sauce is made.

Make The Wine Garlic Butter Sauce

Immediately add butter to the liquid in the skillet after removing the mussels. Cook until the butter has melted, stirring to combine, then add chopped parsley to the sauce.

Butter is added and melted into liquids remaining in skillet after removing mussels.Chopped parsley is added to the hot wine garlic butter sauce in skillet.

Serve The Mussels In Wine Garlic Butter Sauce

Pour the sauce over the mussels, evenly dividing it between the bowls and serve immediately, while hot. I recommend a nice piece of crusty garlic bread on the side, because it tastes delicious dipped in the sauce. My husband and I put a large extra bowl in the middle of the table to put our discarded shells in as we eat them.

Mussels in Wine Garlic Butter Sauce in a bowl, and are ready to be eaten.Two bowls full of mussels in wine garlic butter sauce, ready to be served.

Here is a close up of one of the mussels in wine garlic butter sauce. It sure tastes great, flavored with that yummy sauce!

A close up of one of the mussels, on a fork, ready to be eaten.A bowl, full of the mussels in wine garlic butter sauce.

These delicious mussels are really a lot easier to make than you might have imagined. My husband and I had fun cooking this meal together, and we truly love this dish! I hope you enjoy this recipe, and have the opportunity to make it soon! Thank you for stopping by and I hope you will come back again. Take care, and may God bless you.

Looking for More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of seafood recipes for you to 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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Original recipe source: YouTube video from Aqua El Gaucho in the Revelers Club Collection

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0 from 0 votes
Mussels in Wine Garlic Butter Sauce
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

Category: Main Course, Seafood
Cuisine: American
Keyword: mussels in wine garlic butter sauce
Servings: 2
Calories Per Serving: 583 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced shallots
  • teaspoons minced garlic
  • 1 pinch red chili flakes
  • 2 pounds mussels rinsed, drained
  • ½ cup dry white wine
  • 4 Tablespoons unsalted butter
  • ¼ cup chopped flat leaf parsley
Instructions
  1. Rinse mussels in a strainer, then drain. Set aside.

  2. Heat olive oil on medium-high heat in a large skillet (one that has a LID). When oil is hot, add minced shallot; cook 2 minutes, stirring often. Add garlic and a pinch of red chili flakes. Continue cooking, stirring often, for 30 seconds. 

  3. Add mussels; toss or stir to combine with shallot/garlic mixture, then add wine. Stir to incorporate, then cover skillet. Steam mussels (covered) for about 3-4 minutes. Keep an eye on the pan; check them after 3 minutes to see if they shells have opened, revealing meat inside. They are finished cooking once the shells have opened.

  4. Use a slotted spoon to remove mussels from skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce. Transfer mussels to serving bowls; keep them warm while you make sauce. Discard any mussels that didn't open while cooking.

  5. Immediately add butter to liquid remaining in the skillet. Cook only until the butter melts, stirring to incorporate it into the sauce. Add chopped parsley and stir.

  6. Pour the sauce over the mussels, evenly dividing between bowls. Serve immediately, and enjoy!

Recipe Notes

NOTE: The butter used in the sauce contains the most calories in this dish. The calorie calculation was made assuming ALL of the sauce for each portion is consumed. If all of the broth in the bowl is not consumed, the calorie count will be considerably less than stated.

Nutrition Facts
Mussels in Wine Garlic Butter Sauce
Amount Per Serving (1 (1/2 of total))
Calories 583 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 125mg42%
Sodium 674mg29%
Potassium 854mg24%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 1717IU34%
Vitamin C 30mg36%
Calcium 90mg9%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

Apple Pecan Stuffed Acorn Squash

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

While looking for different ways to cook acorn squash, I came upon a recipe in The Farmers Almanac that sounded really good. I made a couple changes to the original recipe and cut the recipe in half (to make 2 servings, instead of 4).

This recipe for Apple Pecan Stuffed Acorn Squash is amazing, and it is super simple to prepare. An acorn squash (found in most grocery stores) is baked, then stuffed full of apples, cranberries, pecans, brown sugar, butter, and cinnamon, then re-baked until tender. There is minimal prep time involved, which is always a win-win in my book! Here’s how to make this delicious side dish:

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

Prepare The Acorn Squash

Acorn squash belongs to the winter squash family, and is dark green in color, with long ridges from top to bottom. It slightly resembles the shape of an acorn, is golden in color inside, and slightly sweet once cooked.

To prepare the acorn squash for this recipe, carefully cut the squash in half, lengthwise, from top to bottom, and remove the stem. Once cut, use a large spoon to remove the seeds and the pulp from the middle of each half, being careful NOT to cut through the outer skin on the bottom. This will leave a large well in the center of each piece, which will be filled later.

One acorn squash ready to be prepared for baking.After slicing it in half, the acorn squash seeds and stringy pulp are removed.

Place the squash halves, cut side down in a large baking dish. Pour boiling water into the dish, to a depth of about ¼”. Place the pan into a preheated 375°F. oven, and bake, uncovered, for 30 minutes. Once done, remove the pan from the oven and carefully turn the squash halves over with a spatula, so the flesh side is facing up.

Acorn squash halves are baked in 1/4" water in an oven-safe rimmed pan.

Stuff The Squash And Bake

Now it’s time to make the filling. Place chopped apples, dried cranberries, chopped pecans, brown sugar, cinnamon and melted butter in a bowl, and stir well, to combine. Divide the mixture evenly between the squash halves, filling the well in the center, and mounding it on top. TIP: Use a bit of aluminum foil to help level the squash, by crumpling it up and wedging it under the front part of each piece of squash.

Place the pan back into the oven (uncovered). Continue baking the apple pecan stuffed acorn squash an additional 30 minutes, or until the squash and apples are tender. When done, remove the pan from oven.

A filling with diced apples, cranberries, pecans, etc. is combined to fill acorn squash halves.Each of the squash halves are filled with the apple pecan mixture before baking again.

Serve The Apple Pecan Stuffed Acorn Squash

The apple pecan stuffed acorn squash is ready to serve, once it is removed from the oven. Use a heavy spatula to transfer squash halves to individual serving plates, then serve. The tender apples, chewy cranberries, cinnamon, butter, brown sugar and crunchy pecans taste amazing with the slightly sweet, nutty acorn squash!

We enjoyed the apple pecan stuffed acorn squash, served with Pan Seared Creole Salmon and Cheesy Garlic Roasted Asparagus. My husband said the acorn squash was “almost” like eating dessert! I think this delicious side dish would be a great dish for Thanksgiving, because of its unique presentation.

The apple pecan stuffed acorn squash, shown served with asparagus and salmon on plate.A close up picture of the apple pecan stuffed acorn squash, with cranberries.

I hope you have the opportunity to make this wonderful tasting veggie dish! We really love it, and trust you will, too! Thanks for stopping by, and I hope you’ll come back again soon. Take care, and have a GREAT day!

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of really delicious vegetable 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!
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Author's signature

Recipe adapted from: farmersalmanac.com/acorn-squash-with-apple-raisin-stuffing-11905

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Apple Pecan Stuffed Acorn Squash
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: apple pecan stuffed acorn squash
Servings: 2
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium acorn squash
  • 1 large Granny Smith apple (or other cooking apple) peeled, cored, chopped in ½" pieces
  • 2 Tablespoons dried cranberries or raisins
  • Tablespoons brown sugar
  • ¼ cup chopped pecans
  • Tablespoons butter melted
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375°F.

  2. Cut squash in half lengthwise, from top to bottom. Use a spoon to remove seeds/stringy pulp from center of each piece.

  3. Pour boiling water into large baking dish, to a depth of ¼". Place squash cut side down into dish. Bake (uncovered) at 375°F. for 30 minutes. Once done, remove from oven; turn squash over with a spatula, so flesh side is facing up. TIP: Use aluminum foil to help level the squash by crumpling and wedging it under the front of each piece of squash.

  4. Place apples, cranberries, pecans, brown sugar, cinnamon and melted butter in a bowl. Stir well, to combine. Divide mixture evenly between squash halves, filling the well, and mounding it on top.

  5. Place pan back into oven (uncovered). Continue baking for 30 minutes, or until squash/apples are tender. When done, remove from oven. Use a heavy spatula to transfer squash halves to plates. Serve and enjoy!

Nutrition Facts
Apple Pecan Stuffed Acorn Squash
Amount Per Serving (1 half squash)
Calories 388 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 19mg6%
Sodium 73mg3%
Potassium 946mg27%
Carbohydrates 63g21%
Fiber 8g33%
Sugar 32g36%
Protein 3g6%
Vitamin A 1078IU22%
Vitamin C 29mg35%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.

 

Honey Garlic Shrimp

Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It’s a simple to prepare, yet delicious recipe!
Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Sometimes all I want at the end of a long day is a quick and easy dinner to enjoy, without a lot of effort! This recipe for honey garlic shrimp is just that! The recipe is incredibly easy to make, and the end result is a tasty shrimp entree covered in a delicious (and did I mention EASY) sauce?

Ready to serve in about 15 minutes. it’s a perfectly yummy meal choice for busy days, and my husband and I really enjoy it. I’m confident you will, too. Here’s how simple it is to make honey garlic shrimp:

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

Prepare The Honey Garlic Sauce

The first thing you will need to do is make the sauce that will cover the shrimp later on. Heat a large skillet (I recommend cast iron if you have it) on Medium-High heat. Once it is hot, add 2 T. butter  and let it melt.

Now add soy sauce, honey and minced garlic to the melted butter. Cook for 1-2 minutes, stirring so the garlic does not burn (and become bitter in taste). Once the sauce has thickened a bit, transfer it from the skillet into a bowl, and set aside. 

Butter is first melted in a cast iron skillet, to begin making sauce for shrimp.Soy sauce, honey, and minced garlic are added to melted butter in the skillet.Garlic honey sauce for the shrimp, cooking in a cast iron skillet.

Cook The Shrimp

Now it’s time to quickly cook the shrimp.  Melt 1 Tablespoon butter in the same skillet you cooked the sauce in. Add the shrimp to the skillet, in a single layer. Let them cook for 2 minutes, then flip them to the other side using tongs. Cook for 1-2 more minutes on medium-high heat, being careful to not overcook the shrimp or they will become “rubbery” in texture. When done, the shrimp will have turned slightly pink in color.

Immediately add the reserved sauce back into the skillet and stir to cover the shrimp with the honey garlic sauce. Heat only until the sauce is reheated, stirring often to coat shrimp ( about 30 seconds to a minute), then remove the skillet from the heat.

Shrimp are cooked in a cast iron skillet for only a few minutes.Honey garlic shrimp are covered in sauce and heated through before serving.

Serve The Honey Garlic Shrimp

Place the honey garlic shrimp on top of a bed of rice on individual serving plates. Drizzle each portion with lime juice, then sprinkle with sliced green onions and sesame seeds. The sesame seeds, green onions and lime juice provide extra flavor, color and texture to the shrimp.

I also definitely recommend serving this dish on top of rice, because it provides a nice (bland) balance to the shrimp and sauce. Once the honey garlic shrimp has been garnished, serve immediately while hot… and ENJOY this yummy meal!

Honey garlic shrimp on rice, drizzled with lime juice, and sprinkled with sesame seeds and green onions.Sesame seeds and green onions top a serving of honey garlic shrimp on rice.

See how simple and quick this delicious shrimp dish is to make? I really hope you have the opportunity to try it, and trust you and yours will enjoy it as much as we do. Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of seafood recipes for you to choose from, 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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Recipe adapted from: Denise Browning, at easyanddelish.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Honey Garlic Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Category: Entree-Seafood, Main Dish
Cuisine: American
Keyword: honey garlic shrimp
Servings: 3
Calories Per Serving: 184 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons butter divided use
  • Tablespoons low-sodium soy sauce
  • 3 Tablespoons honey
  • 4 cloves garlic, minced
  • 1 pound shrimp cleaned/deveined/tail removed
For Garnish:
  • ½ lime (juice of)
  • 2 Tablespoons green onion (scallions) thinly sliced
  • 1 teaspoon sesame seeds
Instructions
Make Sauce:
  1. Heat a large cast iron skillet on Medium-High. Once hot, add 2 T. butter; let it melt. Add soy sauce, honey and minced garlic to the melted butter. Cook 1-2 minutes, stirring so garlic does not burn. Once sauce has thickened a bit, transfer it from skillet into a bowl; set aside. 

Cook Shrimp:
  1. Melt remaining 1 T. butter in the same skillet on medium-high heat. Add shrimp in a single layer. Let them cook for 2 minutes, then flip them to the other side. Cook 1-2 more minutes, being careful to not overcook the shrimp or they will become "rubbery" in texture. When done, the shrimp will have turned slightly pink in color. Immediately add sauce back into skillet; stir to cover shrimp with sauce, only till reheated (under a minute). Remove skillet from heat, and serve immediately.

  2. Serve shrimp on a bed of steamed rice. Drizzle shrimp with lime juice, and sprinkle with green onions/sesame seeds. Serve hot, and enjoy!

Nutrition Facts
Honey Garlic Shrimp
Amount Per Serving (1 (1/3 of total))
Calories 184 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg10%
Sodium 572mg25%
Potassium 97mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 393IU8%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Cinnamon Crinkle Cookies

Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields about 6 dozen.
Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Looking for an easy-to-make recipe for cookies that are absolutely delicious? These cinnamon crinkle cookies fit the bill. They are slightly crisp, and have wonderful cinnamon (and citrus!) flavor. I found the recipe in one of my old cookbooks, and wanted to share it with you today.

If you make the recipe as written, it will yield about 6 dozen yummy cookies (which also freeze well). They are a cinch to make, so there is no special talent needed to make these treats. Here’s how to make them:

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

Make The Cookie Dough

First- preheat your oven to 350°F. While the oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in a large mixing bowl, using an electric mixer. Continue beating until the mixture becomes light and fluffy in texture (a couple minutes). Add an egg, vanilla and almond extracts, then continue beating the batter until they are fully incorporated.

In a separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, and finely grated lemon and orange peel until combined. Add the flour mixture, a little at a time, to the creamy batter mixture, beating with each addition. The batter for the cinnamon crinkle cookies is done when fully combined.

An egg, plus vanilla and almond extracts are added to the cookie batter.Dry ingredients, plus orange and lemon zest are combined in a separate large bowl.

Making The Cookie Dough Balls

Form the dough into 1″ balls, by rolling the firm dough between the palms of your hands. You should have enough dough to make approximately 72 cookie dough balls. As you form them, place the dough balls onto wax paper, until all the cookies have been formed.

Place granulated sugar into a small bowl. I typically use about 1/3 cup, but you may require more or less, depending on the size of the finished cookie dough balls. Place 2-3 dough balls at a time into the sugar, and roll them around to coat the entire surface with sugar.

Dough for the cinnamon crinkle cookies is thick and ready to shape into balls of dough.Dough balls are coated in granulated sugar before baking.

Bake The Cinnamon Crinkle Cookies

Place the sugar-coated cinnamon crinkle cookies about 2″ apart from each other onto ungreased baking sheets. As you can see, I used my old ratty baking sheets for this photo shoot, so here they are in all their glory. HA HA! They show the evidence of a LOT of wear and tear over many years, but are still getting the job done. Kind of like me!

Bake the cinnamon crinkle cookies in a 350°F oven for 10-15 minutes, or until they are lightly browned and set on top. Mine are usually done in about 12 minutes, but because oven temps can vary greatly, be sure to check on them at the 10 minute mark. The tops should also be crinkled (or crackled) on top when done.

Sugar-coated dough balls are placed on baking sheets 2" apart.Cinnamon crinkle cookies on baking sheet, right out of the oven.

Transfer the cinnamon crinkle cookies to a wire rack, and allow them to come to room temperature before serving. They taste BEST at room temp, after they’ve had time to crisp up! Wrap any extras in an air-tight container for storage in the pantry OR in the freezer.

Since this recipe makes so many cookies, I freeze at least half of them to serve another time after thawing. They also make a yummy, thoughtful food gift for friends, neighbors, or co-workers!

All of the cinnamon crinkle cookies, cooling on wire racks after baking.

The Cinnamon Crinkle Cookies Are Ready To EAT!

Cinnamon crinkle cookies are best served at room temperature, because they crisp up as they cool. Pile a bunch of them onto a plate, and watch just how fast they are devoured. They’re REALLY tasty, and I just know you will love ’em!.

A pile of the cinnamon crinkle cookies on a plate, ready to enjoy!

I really believe you (and those you love) are going to enjoy every single bite of these delicious cookies! They freeze well, too, so you can put some aside to enjoy at a later date. Thanks for stopping by, and I hope you will come back again soon. Have a great day, and may God bless you in all you do.

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 for you to 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!
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The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: The cookbook called “Taste of Home Complete Guide To Baking”, page 43, published in 2004 by Reiman Media Group, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Cinnamon Crinkle Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Category: Dessert, Snack
Cuisine: American
Keyword: cinnamon crinkle cookies
Servings: 72 (approx. 6 dozen)
Calories Per Serving: 58 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter softened
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon finely grated lemon peel
  • 2 teaspoons ground nutmeg
  • 2 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • cup granulated sugar to cover dough balls
Instructions
  1. Preheat oven to 350°F. While oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in large mixing bowl, using electric mixer. Continue beating until it becomes light and fluffy in texture (2-3 minutes). Add egg, vanilla and almond extracts; continue beating until fully incorporated.

  2. In separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, lemon and orange peel until combined. Add this, a little at a time, to the creamy butter mixture, beating with each addition, until fully combined.

  3. Form dough into 1" balls, by rolling dough between the palms of your hands, to make approx. 72 dough balls. Place dough balls on wax paper, until all are done.

  4. Place sugar into small bowl (you may need a little more or a little less). Place 2-3 dough balls at a time into sugar; roll them around to coat surface with sugar.

  5. Place dough balls 2" apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes, or until lightly browned. Because oven temps vary, check them at the 10 minute mark. Cookies should be crinkled (or crackled) on top when done. Transfer cookies to wire rack; let come to room temp. before serving. Store extras in an air-tight container in pantry OR in freezer. Enjoy!

Nutrition Facts
Cinnamon Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 58 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 59mg3%
Potassium 23mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 44IU1%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Smothered Turkey Patties

Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.
Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Many, many years ago (at least 15), I scribbled down a recipe for turkey patties that I found on the back of a package of ground turkey. The meat patties are pan-cooked, then finish cooking covered in sauce and veggies, and it sounded good to me. I first made this recipe at least 15 years ago, but have made it quite a number of times since then. When I decided to make this dish again, I photographed the process so I could add the recipe to my blog.

Smothered turkey patties are quite simple to make. Stir a sauce together, cut up some veggies, form/cook turkey patties, then cook it all in that delicious sauce. That’s the basic info on this recipe, and the result is a yummy main dish I am confident you (and those you love) will enjoy! Here’s how to make it:

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

Prepare The Sauce And Veggies

The turkey patties will eventually be “smothered” in a simple to make sauce. To make the sauce, all you need to do is combine chicken broth, soy sauce, cornstarch, sugar, vinegar and black pepper in a small bowl. Give the sauce a good stir to fully incorporate the ingredients, then set aside.

Prepare the veggies by slicing and chopping up celery, onion, green bell pepper, and two medium tomatoes (cut into 8 wedges each). Set the vegetables aside until you are ready to add them to the sauce later.

Sauce is mixed together to pour over cooked turkey patties.Celery, green bell pepper, onions and tomatoes are prepped for the smothered turkey patties.

Make And Cook The Turkey Patties

Mix together one pound of ground turkey, bread crumbs, an egg and garlic salt in a large bowl. Once all the ingredients have been fully combined, form the meat into 4 round (burger-like) patties. Place the turkey patties on wax or parchment paper after they are formed. Continue until all patties have been made.

Ground turkey, egg, bread crumbs and garlic salt are combined in large bowl.Four patties are made out of the ground turkey mixture.

Heat a Tablespoon of oil in a large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add the turkey patties to the skillet. They should sizzle when they hit the hot oil. Cook the patties (without moving them) for about 3 minutes.

After cooking for 3 minutes, the bottom of the patties should be nicely browned. Carefully turn the patties over and let the other side cook an additional 3 minutes.

The turkey patties are pan-seared in hot oil in a large skillet.After searing the bottom of the turkey patties, they are flipped to cook the other side.

Finishing The Smothered Turkey Patties

Give the reserved sauce a quick stir to re-mix the ingredients, then pour it over the turkey patties. Bring the sauce to a boil, stirring often. The sauce will thicken slightly, similar to a gravy. Reduce the heat to LOW, then add the celery, onion, and green pepper to the skillet. Stir to combine the ingredients and cover the patties with sauce. Do not add the tomatoes at this time!

Cover the skillet, and allow the smothered turkey patties to simmer on low heat for 6 minutes. The veggies will cook and soften during this time.

Sauce is poured over the top of the patties.Celery, onion, and green bell pepper are added to the smothered turkey patties.

Finishing Touch Before Enjoying The Smothered Turkey Patties

Remove the lid from the skillet. Taste the sauce, and season with salt and black pepper to suit your own taste. Add the tomato wedges and stir gently to incorporate them into the sauce. Let the smothered turkey patties simmer on low heat for 2-3 minutes OR until heated through.

Fresh tomato wedges are added to the smothered turkey patties and heated through.

To serve, place each of the smothered turkey patties onto individual plates. Be sure to spoon some of the sauce and veggies over the top of the patties for presentation. We enjoy this dish served with steamed rice (or mashed potatoes) and vegetables on the side.

One of the smothered turkey patties topped with sauce and veggies, served with rice on the side.

I really hope you enjoy this simple, but yummy dish! Thank you for stopping by, and I sincerely hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Recipes Featuring TURKEY?

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

Original Recipe Source: found on the back of a package of ground turkey at least 15 years ago (don’t remember which brand).

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Smothered Turkey Patties
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Category: Main Course
Cuisine: American
Keyword: smothered turkey patties
Servings: 4
Calories Per Serving: 256 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • 1 cup chicken broth low sodium recommended
  • Tablespoons soy sauce low sodium recommended
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 teaspoon white vinegar
  • 1 dash ground black pepper
For Remainder:
  • 1 pound ground turkey
  • cup dried bread crumbs
  • 1 large egg
  • ¾ teaspoon garlic salt
  • 1 Tablespoon vegetable oil
  • 2 stalks celery sliced
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper seeded/chopped in bite sized pieces
  • 2 medium tomatoes each tomato sliced into 8 wedges
  • salt and pepper, to taste
Instructions
  1. Place chicken broth, soy sauce, cornstarch, sugar, vinegar and pepper in a small bowl. Stir to fully incorporate ingredients; set aside.

  2. Mix turkey, bread crumbs, egg and garlic salt in a large bowl. Once combined, form mixture into 4 round patties. Place patties on wax or parchment paper.

  3. Heat oil in large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add turkey patties. They should sizzle when they hit the hot oil. Cook patties (without moving them) for 3 minutes. The bottom of the patties should be well browned. Carefully turn patties over; cook additional 3 minutes.

  4. Give the reserved sauce a quick stir; pour it over turkey patties. Bring sauce to a boil, stirring often; sauce will thicken slightly. Reduce heat to LOW. Add celery, onion, and green pepper. Stir to combine, covering patties with sauce. Cover the skillet; let patties simmer on low heat for 6 minutes.

  5. Remove lid from skillet. Taste sauce; season with salt and black pepper to taste. Add tomato wedges; stir gently to incorporate into the sauce. Simmer on low heat (uncovered) for 2-3 minutes, until heated through.

  6. Serve turkey patties hot, topped with the sauce and veggies. Enjoy!

Nutrition Facts
Smothered Turkey Patties
Amount Per Serving (1 patty + sauce)
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 109mg36%
Sodium 1014mg44%
Potassium 718mg21%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 31g62%
Vitamin A 810IU16%
Vitamin C 39mg47%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Blueberry Oat Muffins

Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! This recipe makes 12 muffins.
Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Today I want to share this recipe for blueberry oat muffins with you. I found this recipe a while back in a cookbook I checked out from our local library. The muffins turned out really well, and have good flavor, especially from the juicy blueberries inside.

These muffins have rolled oats inside, which help to fill you up, so that’s a win-win in my book. There is a tiny bit of prep time, as the old-fashioned oats are soaked in buttermilk for one hour before whipping up the muffins. During that time the oats soak up the buttermilk, leaving them very moist and perfect for a muffin batter base!

I added a simple, thin powdered sugar glaze once the muffins were done, which leaves them pretty, shiny and lovely for serving. Honestly, the muffins come together quickly once the oats have soaked, so just plan ahead a little bit and you’ll have no problems. Here’s how to make these tasty breakfast or snack treats.

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

A Little Prep Work Ahead Of Time

Preheat your oven to 400°F. Place rolled oats (old-fashioned, not instant) and buttermilk in a large mixing bowl, then stir to combine. Set the bowl aside and let the oats “soak” in the buttermilk for one hour. The oats will absorb almost all of the buttermilk during this time.

In a SEPARATE bowl, stir together all purpose flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set the bowl aside. You will also need to spray or grease 12 standard-sized muffin cups (or line with paper liners). Silicon muffin liners can be used, as well.

Old-fashioned rolled oats are soaked for 1 hour in buttermilk.Flour and other dry ingredients are stirred together in a mixing bowl.

Make The Muffin Batter

After the oats have soaked for one hour, add an egg and melted (but cooled) shortening into the bowl of oats. Stir, but only until these ingredients are just barely combined. Don’t overmix! Add the dry ingredients (flour mixture) to the bowl, and stir again until combined into a thick batter.

Egg and melted shortening are stirred into the rolled oat mixture which has been soaking.Dry ingredients are stirred into the rolled oat mixture, forming a thick batter.

The last step is to gently fold the blueberries into the batter for the blueberry oat muffins. Once combined, divide the muffin batter evenly between 12 greased, standard-sized muffin cups. Each muffin cup will be filled over half way. 

Blueberries are gently folded into the batter for the blueberry oat muffins.Muffin tin liners are filled with the thick blueberry batter before baking.

Bake, Cool, Then Glaze The Top Of The Muffins

Bake the blueberry oat muffins at 400°F for 18-20 minutes on a middle rack in the oven. When done, the muffins will be golden brown. and a toothpick inserted into the top should come out clean (no batter). Let them rest 3-4 minutes, then transfer them from the pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.

While the muffins cool, make a thin glaze by combining powdered sugar and a few drops of water in a small bowl. When the blueberry oat muffins have completely cooled, use a pastry brush to “paint” the muffin tops with glaze. The paper towels (or wax paper) under the wire rack will catch any random drips, (which makes for easier cleanup).

After baking, the blueberry oat muffins cool on a wire rack before glazing.A thin glaze of powdered sugar and water is mixed to glaze the top of the baked muffins.Powdered sugar glaze is painted onto the blueberry oat muffins with a pastry brush.

Time To Eat The Blueberry Oat Muffins

The blueberry oat muffins are ready to serve and enjoy once the glaze has firmed up! They are delicious, especially when sliced and topped with a tiny bit of soft butter! The blueberries are wonderfully moist and juicy, and the muffins have a nice flavor and texture.

Glazed blueberry oat muffins, on a wire rack and ready to eat!The blueberry oat muffins are filled with juicy blueberries for lots of flavor.

I really hope you enjoy making (and eating!) these blueberry oat muffins. They are a nice breakfast or snack, and the oats (with fiber) inside each muffin will help to fill you up! Thanks for stopping by, and I hope you will come back again soon! Take care, and have a GREAT day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes for you to 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!
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Author's signature

Recipe adapted from the cookbook “Country Cooking Made Easy”, page 398, published by Firefly Books, 2013, contributed by Eva Whitmore

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Blueberry Oat Muffins
Prep Time
10 mins
Cook Time
18 mins
Inactive Prep Time (oats soaking)
1 hr
Total Time
1 hr 28 mins
 

Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: blueberry oat muffins
Servings: 12 muffins
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup rolled old-fashioned oats not instant
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • ¼ cup brown sugar (packed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 egg lightly beaten
  • 4 Tablespoons vegetable shortening melted and cooled
  • 1 cup blueberries
Glaze:
  • ½ cup powdered sugar
  • few drops of water as needed to make thin glaze
Instructions
  1. Preheat oven to 400°F. Spray or grease 12 standard-sized muffin cups (or fill with paper liners). Silicon muffin liners can be used, as well.

  2. Place rolled oats and buttermilk in a large mixing bowl; stir to combine. Set bowl aside; let oats "soak" in buttermilk for 1 hour. Oats will absorb most of the buttermilk during this time.

  3. In a SEPARATE bowl, stir together flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set bowl aside.

  4. After oats have soaked for 1 hour, add egg and melted (but cooled) shortening to oats. Stir, only until ingredients are just combined. Add flour mixture; stir until it becomes a thick batter. Gently fold blueberries into the batter.

  5. Fill 12 muffin cups about half full, dividing batter evenly. Bake at 400°F for 18-20 minutes on middle rack. When done, muffins will be golden brown. and toothpick inserted into the top should come out clean (no batter). Let muffins rest 3-4 minutes; transfer from pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.

  6. While muffins cool, make a thin glaze by combining powdered sugar and water in a small bowl. Too thick? Add water? Too thin? Add powdered sugar. When muffins are completely cooled, use a pastry brush to "paint" muffin tops with glaze. Let glaze firm up, then serve and enjoy!

Nutrition Facts
Blueberry Oat Muffins
Amount Per Serving (1 g)
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 171mg7%
Potassium 117mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 60IU1%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Irish Cream Layered Brownies

Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!

Top o’ the morning to ya! Isn’t that we’re “supposed” to say as it nears St. Patrick’s Day? Today I want to share an absolutely scrumptious recipe for Irish Cream Layered Brownies. Thee brownies are made of three distinct layers: a mocha brownie, topped with an Irish Cream frosting, which is topped with Irish cream chocolate ganache.

Yes… you might detect an “Irish” theme here. One of our sons gave me a cookbook for Christmas to add to my collection. I found this recipe for these sweet treats in it, and we were thrilled with the results! Perfect for St. Patrick’s Day or any time you want a yummy dessert to serve, I’m confident you’re gonna enjoy them. These brownies are chewy and full of flavor, and I can guarantee you no leprechauns were harmed in the making of this recipe.

Irish cream liqueur is used (sparingly, but it’s in there) to flavor the frosting and the chocolate ganache, giving it a distinctive flavor.  The recipe, as written below will yield 16 delicious Irish Cream Layered Brownies. Here’s how to make them:

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

Make The Brownie Batter

Before mixing the batter, preheat your oven to 350°F and grease the bottom and sides of an 8″ x 8″ square baking pan. Set the pan aside while you make the brownie batter. To make the batter, first sift flour, baking powder and salt into a mixing bowl, then set the bowl aside. 

Flour, baking powder and salt are sifted together for the brownie batter.

Melt butter in a small saucepan on low heat, then remove the pan from the heat source. Immediately stir in cocoa, oil, and instant coffee powder. Stir well, to combine, then let the mixture cool a bit (4-5 minutes).

After it’s cooled, stir in granulated sugar, then beaten eggs, stirring well as the eggs are added. Add the flour mixture and vanilla extract, adding the flour mixture a little at a time. Stir well, between additions, to incorporate the dry ingredients into the batter. 

A four photo collage showing the steps for making the brownie batter in a saucepan.

Layer #1- Bake The Brownies

Spread the brownie batter evenly into the prepared baking pan. Bake at 350°F. for 23-25 minutes, or until the center is set, being careful to NOT overcook the brownies. Test by inserting a toothpick into the top center of the brownies. It should come out free of batter. Transfer the pan to a wire rack to cool until the brownies are just barely warm.

Brownies are baked in a greased 8"x8" pan until set on top.

Layer #2- Make The Irish Cream Frosting

While the brownies cool, mix together the Irish cream frosting. Beat powdered sugar and softened butter together with an electric mixer on Low setting. Add Irish cream liqueur, and beat the frosting until it becomes smooth.

Spread the frosting over the entire surface of the slightly warm brownies (if they’re too hot, it will melt frosting). Place the pan in a refrigerator and let the chill for 1 hour. This allows the frosting to firm up before adding the top layer of ganache.

Irish cream flavored frosting is mixed together, then spread on cooled brownies.

Layer #3- Make The Chocolate Ganache Topping

About 15 minutes before the brownies finish chilling, make the chocolate ganache topping. Place chocolate chips, Irish cream liqueur, heavy whipping cream and instant coffee powder in a microwave-safe bowl.

Microwave on High temperature for 1 minute, then stir. Place bowl back into the microwave, and heat it on High another 30-45 seconds. Remove and stir the ganache until smooth. Let the ganache cool slightly (3-4 minutes), or until it is warm and spreadable.

Three photo collage showing chocolate ganache made by microwaving ingredients & stirring until smooth.

Spread the ganache evenly over the entire frosting layer. By the way… the photo below is the same ganache. Different lighting, perhaps? Weird! Cover the pan with plastic wrap, and refrigerate the Irish Cream Layered Brownies until the chocolate is firmly set. This usually takes about an hour or less.

Irish cream chocolate ganache is spread on top of the frosting layer on the brownies.

The Irish Cream Layered Brownies Are Ready To Eat!

After the Irish Cream Layered Brownies have been fully chilled, they’re ready to cut, serve, and enjoy! Cut the brownies into 16 pieces, and dig in. They taste wonderful! Store any leftovers covered in the fridge, or give some to friends and family. We gave extra Irish Cream Layered Brownies to both of our sons so they could enjoy them, too!

The brownies have a light mocha taste, and are chewy and yummy. Those two layers of frosting and ganache will taste awesome, thanks to the Irish cream liqueur infused flavor. Put all three layers together and you’ve got terrific dessert treats for St. Patrick’s Day OR any other day, for that matter! They are dense, rich tasting and oh so good!

Photo showing all three layers: brownie layer, frosting layer, and chocolate ganache layer on top.A stack of Irish cream layered brownies, ready to eat on a white plate.One of the Irish cream layered brownies on a white plate, ready to be eaten.

I really hope you will give these delicious fudgy brownies a try. Remember to plan ahead, to allow for chilling two of the three layers, okay? Thanks for stopping by, and I hope you’ll come back soon for more yummy recipes. Take care, and have a wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really wonderful bar cookie recipes you’ll 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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: recipe submitted by Sue Gronholz in “The Taste Of Home Cookbook”, page 486,  published by RDA Enthusiast Brands, LLC, 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Irish Cream Layered Brownies
Prep Time
35 mins
Cook Time
25 mins
Additional refrigeration time
2 hrs
Total Time
3 hrs
 

Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream!

Category: Bar Cookies, Dessert
Cuisine: American
Keyword: Irish cream layered brownies
Servings: 16 brownies
Calories Per Serving: 296 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Batter (Layer #1):
  • cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • cup butter
  • 6 Tablespoons cocoa powder
  • 2 Tablespoons canola oil or vegetable oil
  • ¾ teaspoon instant coffee powder
  • 1 cup granulated sugar
  • 2 large eggs slightly beaten, at room temp.
  • 1 teaspoon vanilla extract
Frosting (Layer #2)
  • 2 cups powdered sugar (confectioners sugar)
  • ¼ cup butter softened
  • 3 Tablespoons Irish Cream Liqueur
Chocolate Ganache (Layer #3)
  • 1 cup semisweet chocolate chips
  • 3 Tablespoons Irish Cream Liqueur
  • 2 Tablespoons heavy whipping cream
  • ½ teaspoon instant coffee powder
Instructions
  1. Preheat oven to 350°F. Grease bottom/sides of 8" x 8" square baking pan. Set pan aside.

  2. MAKE BROWNIE BATTER (Layer #1): Sift flour, baking powder and salt into mixing bowl; set aside.

  3. Melt butter in a saucepan on low heat. Remove pan from heat. Stir in cocoa, oil, and instant coffee powder. Stir well; let cool 4-5 minutes. Add sugar and eggs, stirring constantly as they're added. Gradually add flour mixture and vanilla, a little at a time. Stir well, to fully mix into batter. 

  4. Spread brownie batter evenly in greased pan. Bake at 350°F. about 23-25 minutes, or until center is set. Don't overcook brownies. Test by inserting toothpick into top of brownies. Toothpick should come out free of batter. Transfer pan to wire rack to cool.

  5. MAKE FROSTING (Layer #2): While brownies cool, mix frosting. Beat powdered sugar and soft butter with electric mixer on low setting. Add Irish cream liqueur; beat until frosting becomes smooth. Spread over brownies that are only barely warm. Put pan in refrigerator; chill brownies 1 hour.

  6. MAKE CHOCOLATE GANACHE (Layer #3): Approx. 15 minutes before brownies finish chilling, make ganache. Place chocolate chips, Irish cream liqueur, whipping cream and coffee powder in microwave-safe bowl. Heat in microwave on High for 1 minute, then stir. Put back in microwave; heat another 30-45 seconds. Remove; stir ganache until smooth. Let cool 3-4 minutes until warm and spreadable.

  7. Spread ganache over frosting layer. Cover pan; refrigerate until ganache is set (45-60 minutes). Cut into 16 pieces; serve. Store (covered) in fridge.

Nutrition Facts
Irish Cream Layered Brownies
Amount Per Serving (1 brownie)
Calories 296 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 44mg15%
Sodium 107mg5%
Potassium 126mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 274IU5%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Irish Cream Layered Brownies are a decadent treat! Fudgy brownies with 2 layers of Irish cream-infused chocolate ganache and buttercream! YUM!