Archives for category: Dessert

Granola Girl Bakes || Confettie Cookies_0005

Have y’all had confetti cookies before? Okay, so that’s just a fancy name for iced butter cookies with SPRINKLES! ;) Sprinkles tend to make everything better, don’t they?! These cookies are our family’s favorite and I usually only make them at Christmas time but due to a friend’s birthday I made an exception to the rules. :) After boxing up half a dozen for the friend and consuming a few myself I couldn’t help snapping a few pictures of the left-overs and sharing the recipe tonight! Supremely delicious soft & sweet butter cookie baked to a perfectly golden state, iced with a cream cheese butter cream, and made perfect with sprinkles! Hope you enjoy these as much as we do. ♥

Yields approximately 2 dozen cookies

Cookies:

  • 1 cup butter, softened

  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour

Icing:

  • 1 stick butter (softened!)
  • 4 oz cream cheese (softened)
  • 1 tsp vanilla
  • 1/2 teaspoon almond
  • 4-5 cups powder sugar

Directions:

  • In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough.
  • Place on parchment form into long thin tube(about 2 inches in diameter). Refrigerate for 3 hours!
  • Preheat the oven to 400 degrees F (200 degrees C). Line cookie sheet with parchment!
  • Remove dough from freezer and slice into 1/2 inch disks. Place on cookie sheet about 1/2 inch apart and bake for 10 minutes or until slightly golden! Allow to cool completely!
  • Meanwhile prepare the frosting! Beat butter and cream cheese in electric mixer until blended. Add almond, vanilla, and powder sugar and beat on medium speed until fluffy(about 3 minutes!)
  • Ice cookies and don’t forget to add the confetti with sprinkles! ;)
  • Enjoy

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“For he satisfieth the longing soul, and filleth the hungry soul with goodness.
Psalm 107:9

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Raspberry Nutella Cookies 7Granola Girl bakes 1

Valentine’s Day is just around the corner! Sweet treats are a must for Valentine’s here. For me, I chose to make my Valentine’s treats a bit early this year! Raspberry & Nutella sandwiched between a delightfully buttery shortbread… because who doesn’t love Nutella?! ;) There are so many varieties you could do with this cookie. Strawberry, blueberry, or even apricot jam would be supremely delicious! I have a brother who isn’t a huge fan of raspberries so I just made his with Nutella. They were a hit! :) Hope you all enjoy this recipe as much as I do!

Raspberry Nutella Cookies Granola Girl Bakes

Yields approximately 20 cookie scrumptious sandwiches!

Ingredients:

  • 1 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • dash Salt
  • Raspberry Jam
  • Nutella

Directions

  1. In a medium bowl. cream together the butter, sugar and egg until smooth. Stir in the vanilla, salt, and  almond extracts. Blend in the flour to form a dough.
  2. Form into disk like circles wrap parchment or wax paper and refrigerate for 2-3 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Gently roll out dough on a lightly floured surface. Dough should be 1/4 inch thick! Cut cookies with cookie cutter and place on parchment lined cookie sheet.  If you are doing the heart cut-out on top, cut hearts out of 1/2 the cookies before baking!
  5. Bake for 10 minutes or until slightly golden. Allow to cool completely
  6. Take bottom cookie generously spread nutella and raspberry then place another cookie on top(if you have done the heart design than this will be the top cookie). Repeat with remaining cookies!
  7. Enjoy!

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Pumpkin spice Latte cookies Granola Girl Bakes Y’all! Fall is almost officially here[1 day away :] and I can’t wait! The excitement is OVERWHELMING! :) With fall comes all things pumpkin. Pumpkin Spice Lattes, Pumpkin muffins, Pumpkin Soup, Pumpkin Pound Cake… well you get the point. So, I figured it was about time to start concocting pumpkin recipes! I allowed myself 2 cans of delicious organic Pumpkin in my grocery budget this week and instantly knew what I wanted to make. Pumpkin Cookies! But not just Pumpkin Cookies, Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing! If you try any recipe on my cooking blog, this is the recipe to try!!!!! I added instant coffee to a festively spicy pumpkin cookie not too sure how they would taste. The end result? An extraordinarily moist pumpkin cookies with a hint of espresso topped off with a decadently rich espressonated caramel cream cheese icing!  :D They were a hit at my house. Super quick recipe and a delightfully delicious fall treat! Happy Fall! Yields 25-30 cookies

  • 1 cup butter {softened}
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 heaping tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 eggs
  • 2 teaspoons vanilla
  • 1 TBS instant espresso or coffee
  • 1 8-ounce can pumpkin
  • 2 cups all-purpose flour

Frosting

  • 1 stick butter {softened}
  • 4 oz cream cheese {softened}
  • 1/2 cup caramel
  • 2 tsps instant espresso or coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar

Directions:

  1.  Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt, cinnamon,and the nutmeg. Beat until combined. Beat in the egg, dissolve espresso in 2 teaspoons of vanilla, and add to batter until combined. Beat in pumpkin. Slowly add flour until combined and scrape sides of bowl to incorporate all ingredients!
  2. Using a small ice cream scoop or cookie scoop, drop dough by heaping teaspoons 2 inches apart on ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  3. For frosting, dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  4. Once cookies are cooled, generously ice and sprinkle with cinnamon.
  5. Enjoy!!!

Pumpkin spice Latte cookies Granola Girl Bakes 1 Pumpkin spice Latte cookies Granola Girl Bakes 2

Granola Girl bakes || Blueberry Custard Pie-07

All right y’all, before one of my favorite seasons comes to an end I must post a recipe! It’s BLUEBERRY season. :) Blueberries happen to be my favorite! Slightly tart sweet little things packed full of flavor and a huge punch of color… delicious!  :) So, as I looked into the refrigerator yesterday, I was inspired by the fresh blueberries that miraculously hadn’t been completely consumed. Instantly felt like a Blueberry Custard Pie and then the Pecan Crumb just happened to make its way on top! ;) It was a hit! Everybody loved it so much that I didn’t have a piece left to picture by itself! Super simple to make and simply sweet, this recipe is sure to be a favorite for any blueberry fan out there!

Yields 1 deep dish pie

Ingredients:

  • 1 deep dish pie shell(home-made is the best!)
  • 2 1/2-3 cups fresh blueberries(the more the merrier! ;)
  • 1 1/2 TBS flour
  • 1 1/2 cup white sugar
  • 1 1/2 cup evaporated milk
  • 5 eggs (lightly beaten)
  • 1 TBS vanilla extract
  • 1/2 tsp salt
  • dash cinnamon & nutmeg

For the Crumb

  • 1 cup brown sugar
  • 2/3 cup flour
  • 1 stick butter(softened)
  • 1 cup finely chopped pecans
  • dash salt

Directions:

 

  1. Preheat oven to 425 degrees. Place blueberries in pie crust; set aside!
  2. In a medium bowl, mix flour, sugar, salt, cinnamon, and nutmeg; gradually add evaporated milk, stirring until smooth.
  3. Whisk in eggs and vanilla until blended; pour mixture over blueberries(may not use all the custard filling depending on the size of your pie plate. Fill to about 1/2 inch from the top of your crust!)
  4. Place pie on a baking sheet(very important as pie may spill over) and bake 15 minutes!
  5. Meanwhile, prepare the crumb topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles coarse sand. Fold in the chopped pecans.
  6. Remove pie from oven and cover with crumb topping. Return to oven and reduce heat to 350 degrees.
  7. Bake 35 minutes longer or until crust & crumb topping is lightly golden and pie is set.
  8. Cool completely then enjoy!

 

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O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalms 34:8

Lemon Crumb Bars || Granola Girl Bakes-1

 

Well, hello July! :) Summer is officially here and really nothing goes better with summer than citrus! Sunday rolled around and I wanted to bake{with my schedule baking has become randomly non-existent}. I was making a Clam Alfredo over Angle Hair for dinner and I instantly thought, “lemon bars!!!” But not just any lemon bar, Lemon Cream Crumb Bars{recipe adapted this recipe from Williams Sonoma}. They were a hit! Citrusy lemon with a creamy twist and just add crumb for the perfect summer dessert! :)

Yields 16 bars

Ingredients:

For the crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 1 stick{8 TBS} cold butter {cubed!}

For the filling:

  • 1 1/4 cup granulated sugar
  • 3 TBS flour
  • 1/4 tsp salt
  • 5 eggs
  • 3/4 cup fresh lemon juice{or bottled!}
  • 1/3 cup heavy cream

For the crumb:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/8 tsp ground cinnamon
  • 1 Stick {8 TBS} cold butter {cubed!}

 

Directions:

  1. Preheat an oven to 350°F. Lightly grease an 9×13 inch pyrex and line with parchment.
  2. In a food processor, combine the flour, granulated sugar, & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Press the dough into the bottom of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Cool slightly!
  3. To make the filling, in a bowl, whisk together the granulated sugar, flour, and salt. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust. Bake for 14 minutes.
  4. Meanwhile, prepare the crumb! In a food processor, combine the flour, granulated sugar, cinnamon & salt. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched{30 seconds-1 minute}. There should be no trace of dryness. Crumble over slightly cooked bars and return bars to oven for 7-10 minutes or until crumb topping is lightly browned!
  5. Cool completely. Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
  6. ENJOY!!!

Lemon Crumb Bars || Granola Girl Bakes-3

Or is it “doughnut” day? Regardless of how you spell it, I will admit… I ♡ DONUTS!! ;) Glazed, sprinkled, chocolate, or plain, they are definitely delicious. So y’all, this post is dedicated to those round sweet things with the hole in the middle! Grab a donut or three and enjoy. Happy National Donut Day! :D

Favorite Donut: Lamar’s Long John from Kansas City, MO! About the size of my head and filled full of white fluff. ;) What’s your favorite donut??

All photos credits go to pinterest. ;)

Granola Girl bakes :: Strawberry Cheesecake cupcakes 11

So, who wants to join me for a Strawberry Cheesecake Cupcake?! :) It had been literally weeks since I baked anything new and I had this recipe going through my mind. So the weekend found its way to me and I found myself in the kitchen! From my posts y’all probably know I have a weakness for a couple few things; coffee, cupcakes, and cream cheese icing. ;) Strawberries are in season and it had been quite some time since I baked cupcakes so it only seemed natural to combine the two and add a few of my favorite things to the mix. :D For the frosting I made a slightly cream cheesier icing with a bit of salt and topped it off with lightly toasted graham cracker crumbs. The result, simply delicious! Y’all will have to give it a try for yourself and see! :)

Strawberry Cupcakes 6

Yields 24 cupcakes

Cake Ingredients

  • 1 1/2 sticks butter{softened}
  • 4 oz cream cheese{softened}
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract{optional}
  • 1 1/2 cups white flour
  • 1 tsp salt
  • 1/2 pint fresh strawberries diced

Icing

  • 1 stick butter{softened}
  • 6 oz cream cheese{softened}
  • 3 cups powder sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp almond extract{optional}
  • 1/2 tsp salt

Topping

  • 1/2 cup graham cracker crumbs

Directions

  1. Preheat oven to 350° Fahrenheit. Line muffin tins with paper!
  2. Cream butter, 4 oz cream cheese, and sugar in an electric mixer on high-speed for 3 minutes.
  3. Add eggs one at a time mixing well after each egg. Stir in Vanilla & almond extract and scrape sides.
  4. Turn mixer on low and slowly add flour 1/2 cup at a time and salt until completely combined!
  5. With a rubber spatula, gentle fold in strawberries. Place 1/4 cup batter in each muffin cup. Bake for 14-17 minutes or until golden and an inserted toothpick comes out clean!
  6. Allow to completely cool while you make the icing!

For the icing:

  1. Place all ingredients in a large mixing bowl and beat on high for 3 minutes. Scrape sides and bottom of bowl and mix for another minute!
  2. Pipe onto cooled cupcakes and top with graham cracker crumbs!
  3. Enjoy!!

 

Granola Girl bakes :: Strawberry Cheesecake cupcakes

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  How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!-Ps 119:103

Espresso Float 2

Spring is here and it is getting warm! :) No longer the season for hot lattes but rather iced Americanos… and Espresso Floats. ;) These floats were originally created by my highly caffeinated sister but after many many days seeing her drink them it was time I try one! Perfection! :) Like a frappuccino but SO much better. Be warned, cut back on the espresso if you don’t like your coffee too strong!

Yields 1 float

Ingredients:

  • 2 Shots Espresso or 1/2 cup strong brewed coffee
  • 2 large scoops Vanilla Ice cream
  • 2 TBS Caramel
  • Fresh Whipped Cream

Directions:

  1. Drizzle 1TBS caramel on the inside of a glass.
  2. Add Ice cream then pour espresso over the ice cream.
  3. Top with whipped cream and remaining caramel!
  4. Enjoy! :)

Espresso Float

Espresso Float 1

 

“O taste and see that the Lord is good: blessed is the man that trusteth in Him. ”
Psalm 34:8

 

Fresh Whipped Cream 1

Okay, I know what y’all are thinking, “whipped cream isn’t that hard to make!” True. :) But I often post pictures of my coffee creations on instagram and am always asked for my whipped cream recipe. So, here it is! About 3 years ago we decided to move away from refined sugar as much as possible and started using pure maple syrup for much of our baking and sweetening. At first I was extremely skeptical but since the first taste I can say it doesn’t get much better than pure maple in freshly whipped cream! Delicious on coffee, fresh strawberries, or(if your like me) just by the spoonful! ;)

 

Yields 2 or more cups whipped cream

Ingredients

  • 1 cup Fresh Heavy Cream
  • 3-4 TBS Pure Maple{I use 3 but if you prefer less/more sweet adjust accordingly!}

Directions

  1. Place cream and maple syrup in mixer bowl and beat on high until fluffy and stiff peaks form!
  2. ENJOY!

Fresh Whipped Cream

Fresh Whipped Cream 2

Fluffy Cookies Granola Girl Bakes 3

Some like them crispy, some like them soft, I like them fluffy! :) Chocolate Chip Cookies have never been my specialty and considering I don’t use crisco/shortening to keep things a bit more healthy when baking it makes perfecting a cookie all the harder. I usually mix up a batch, carefully scoop the dough on the tray with high hopes of a fluffy outcome, put them in the oven, then 10 minutes later they have run all over the tray and the smoke alarm is making it’s delightful noise! ;) But, I finally found a recipe that turns out fluffy and soft EVERY TIME! The creator boasts that this recipe creates the “puffiest” cookie and, though they aren’t the fluffiest I have seen, they definitely hit the “fluffy cookie” spot for me. :) So, what makes this recipe different than others? Chilled butter & baking powder! Most Chocolate Chip Cookie recipes just have baking soda and call for “softened” butter. These simple modifications definitely did the trick! :) How about you? Do you prefer them crispy or soft?

Original recipe from bunsinmyoven.com with a few modifications from me!

Yields 12 large cookies

Ingredients:

  • 1 stick cold butter, cut into small cubes
  • 3/4 cup light brown sugar, firmly packed
  • 2 TBS granulated sugar
  • 1 large egg, cold
  • 1 TBS vanilla extract
  • 1 3/4 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 heaping tsp salt
  • 1 heaping cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees and place parchment on large baking sheet.
  2. Beat the cold butter and sugar until barely combined (not creamed, not fluffy, not runny- still very cold) Then beat in the egg and vanilla until combined.
  3. In a separate, medium-sized bowl, mix together the dry ingredients, then add them in 2 batches to the wet dough. Once mixed together, add in the chocolate chips, and be liberal with them! You only make puffy chocolate cookies for the first time once :)
  4. Using an ice cream scooper, scoop out the cookie dough onto your baking. Bake your cookies for 11-13 minutes or until the outsides are lightly browned. Cool on a wire rack for 5 minutes or as long as your willpower holds.
  5. Then devour!
Fluffy Cookies Granola Girl Bakes
Fluffy Cookies Granola Girl Bakes 2