Cherry Pie Crumb Bars

GGB Cherry Bars

This recipe was created and baked by my fantastic baker sister, Micah! I can’t tell you all how delicious these bars are!! All the Cherry pie flavor you crave in the form of an easy, buttery crumb topped cookie bar! Just right for summer picnics and parties and last minute company too! You are sure to favorite this cherry sweet, Summertime dessert!
Yield:16 servings
Adapted from Caramel Buttery Crumb Bars from averiecooks.com

  • 2 cups butter (4sticks) softened
  • 1 ½ cups powdered sugar
  • 1 cup granulated sugar
  • 2 TBS Vanilla
  • 4 cups flour
  • 21ounce can Cherry Pie filling (you may also use Blueberry or Apple Pie filling as well!)Directions:
    1) Preheat oven to 325 degrees. Grease one 9X13 inch pan with butter. Set aside.
    2) Combine Butter and sugars. Add Vanilla. Mix in Flour just until combined.
    3) Press 1/3 of mixture into 9X13 pan to create bottom crust. Set aside remaining dough in refrigerator. Bake crust for 20 minutes.
    4) Remove crust from oven. Spread pie filling over crust. Remove remaining dough from fridge and Sprinkle all over the top to create a buttery crumb topping.
    5) Bake for 40 minutes, or until golden brown.
    6) Drizzle Nutella over the top and/or glaze if desired or dust with powdered sugar. Serve with ice cream and a cherry on top!
    7) Enjoy!

GGB CHERRY BARS 1

GGB Cherry Bars 2

Mochaccino Cupcakes!

mochaccino Cupcakes-gog

Life has been busy… but never too busy for cupcakes! Mochaccino Cupcakes were our Sunday Dessert here! Combining a few of my favorite flavors, this recipe definitely satisfied my cupcake crazing. 😉 A delicious chocolate cupcakes topped with Caramel Latte icing and finished with Mini Chocolate chips for a sweet garnish! ♥ I hope you enjoy!

Yields 24 cupcakes

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Icing

Frosting

  • 1 stick butter(softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup caramel
  • 2 tsp instant coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar
  • Mini chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, prepare frosting!
  5. 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!
  6. Once cupcakes are cooled, generously ice and sprinkle with mini chocolate chips.
  7. ENJOY!!

mochaccino Cupcakes 1 || GOG

O taste and see that the Lord is good: blessed is the man that trusteth in him.
O fear the Lord, ye his saints: for there is no want to them that fear him.”
Psalm 34:8-9

Cupcake in Party Hat? Yes please! ♥

Doesn’t get much cuter than Cupcakes in Party Hats! 🙂 Welcome to my new site & design! If y’all previously subscribed by email, please resubscribe on the sidebar to keep up to date with future posts. Happy Baking! ♥

Cupcake || Spiced Eggnog Cupcakes

SP || BLOG-BDAY SP || BLOG BDAY2

“Thou art worthy, O Lord, to receive glory and honour and power: for thou hast created all things, and for thy pleasure they are and were created.”
Revelations 4:11

Confetti Cookies!

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

Granola Girl Bakes || Confettie Cookies_0009

Granola Girl Bakes || Confettie Cookies_0010

Granola Girl Bakes || Confettie Cookies_0014

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

Raspberry Nutella Valentine’s Day Cookies

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!

Raspberry Nutella Cookies Granola Girl bakes 1 Raspberry Nutella Cookies Granola Girl bakes 3 Raspberry Nutella Cookies Granola Girl bakes 4 Raspberry Nutella Cookies Granola Girl bakes 5 Raspberry Nutella Cookies Granola Girl bakes 7 Raspberry Nutella Cookies Granola Girl bakes 13 Raspberry Nutella Cookies Granola Girl bakes 15 Raspberry Nutella Cookies Granola Girl bakes 22 Raspberry Nutella Cookies Granola Girl bakes 23

Pumpkin Spice Latte Cookies with Caramel Cream Cheese Frosting

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!  😀 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

Blueberry Custard Pie with Pecan Crumb!

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!

 

Granola Girl bakes || Blueberry Custard Pie-02

Granola Girl bakes || Blueberry Custard Pie-03

Granola Girl bakes || Blueberry Custard Pie-04

Granola Girl bakes || Blueberry Custard Pie-08

Granola Girl bakes || Blueberry Custard Pie-09 Granola Girl bakes || Blueberry Custard Pie-11

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

Lemon Cream Crumb Bars

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

Say what?! It’s National Donut day!!!!!!!

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! 😀

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. 😉

Strawberry Cheesecake Cupcakes!

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. 😀 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

Granola Girl bakes :: Strawberry Cheesecake cupcakes 3

Granola Girl bakes :: Strawberry Cheesecake cupcakes 7

 

Strawberry Cupcakes15Granola Girl bakes :: Strawberry Cheesecake cupcakes 10

Granola Girl bakes :: Strawberry Cheesecake cupcakes 8

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