Category: Desserts

Desserts

No Sugar Added Chocolate Chip Skillet Cookie: A Taste of Country Comfort

Kim

No Sugar Added Chocolate Chip Skillet Cookie: A Taste of Country Comfort

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Welcome to our cozy kitchen, where the drool-worthy aroma of freshly baked cookies fills the room. Today, we’re delving into the heart of old-fashioned, country-style cooking with a twist—a classic chocolate chip cookie baked to perfection in a trusty cast iron skillet. But there’s a delightful secret: we’ve reimagined this beloved treat by bidding farewell to added sugars. In its place, we’ve turned to natural zero-sugar alternatives for our sweeteners, crafting a wholesome and indulgent cookie.

To sweeten the pot, we’ve chosen sugar-free chocolate chips that melt into each bite, creating a symphony of flavors that’ll transport you to simpler times. So, preheat your oven, and embark on a journey of homemade goodness that’ll warm your heart and tickle your taste buds! Whether you know your way around a kitchen or a novice, this recipe will become your new go-to for guilt-free indulgence. Let’s dive in and savor the joy of creating a sweet masterpiece that will become a family favorite for generations.

No Sugar Added Chocolate Chip Skillet Cookie

This is an easy recipe that uses sugar substitutes. The same great taste of a chocolate chip cookie without the added sugars.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 10 – 12 inch Cast Iron Skillet

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup Swerve brown sugar
  • 1/2 cup allulose baking blend
  • 1 1/2 sticks melted butter

Instructions
 

  • Mix together the flour, baking soda, and salt and set aside.
  • Preheat oven to 325 degrees.
  • In another mixing bowl, using an electric mixer blend together the melted butter, Swerve brown sugar, and allulose baking blend.
  • Then add the egg, egg yolk, and vanilla extract. Blend well.
  • Add in the flour mixture a little at a time. Mix and then add more until it is all combined.
  • Add the chocolate chips.
  • Spread the cookie dough into the cast iron skillet.
  • Place in the oven for 25 – 30 minutes. Keep an eye on it. When it just turns golden brown remove from the oven.
  • The cast iron skillet will be hot. IIt will continue cooking as the cast iron skillet cools down.
  • Serve with your favorite ice cream and chocolate syrup. Enjoy!
Keyword Cast Iron Cooking, Chocolate Chip Cookie, Diabetic Friendly, No Sugar Added Skillet Cookie, Skillet Cookie
Desserts, Recipes

Blackberry Cobbler

Cookin' With Bobbi Jo

Are you craving a drool-worthy dessert that bursts with the flavors of sweet blackberries? Look no further because this easy blackberry cobbler recipe is here to satisfy your taste buds. Made with juicy blackberries and a buttery topping, this classic dessert is the perfect combination of tart and sweet. It’s a crowd-pleaser that will impress your family and friends at any gathering. Whether enjoyed warm with a scoop of vanilla ice cream or straight from the pan, this blackberry cobbler is sure to be a hit. Get ready to indulge in a fruity, comforting dessert that will leave you craving more.

Blackberry Cobbler

Are you craving a drool-worthy dessert that bursts with the flavors of sweet blackberries? Look no further because this easy blackberry cobbler recipe is here to satisfy your taste buds.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Servings 8 1/2 cup servings
Calories 264 kcal

Ingredients
  

  • 2 cups blackberries
  • 1 1/2 cups sugar 1/4 cup reserved for the end of recipe
  • 1 cup self-rising flour
  • 1 cup milk
  • 5 tbsp melted butter

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine sugar and flour in a mixing bowl.
  • Add milk and butter, mix well.
  • Pour into a baking dish.
  • Add blackberries to the top and sprinkle the reserved sugar over it.
  • Place in preheated oven for 45 – 50 minutes.
Keyword Blackberry Cobbler, Easy Recipes, Southern Cooking
Breads, Desserts, Recipes

No Sugar Added Lemon Blueberry Bread

Cookin' With Bobbi Jo

No Sugar Added Lemon Blueberry Bread

“Satisfy Your Cravings Guilt-Free: The Ultimate No Sugar Added Lemon Blueberry Bread Recipe”
Our quest for a guilt-free sweet fix often feels like a culinary adventure in a world where sugar rules. But worry not, because we’ve got the perfect solution: our No Sugar Added Lemon Blueberry Bread recipe. If you’re searching for a healthier way to indulge your sweet tooth, you’re in for a tasty ride.

Imagine your kitchen filled with the irresistible aroma of fresh blueberries and the citrusy scent of lemon as this delicious bread bakes. It’s like a cozy, sunlit morning captured in a loaf, and it’s about to make your day a whole lot sweeter – without the sugar crash.

But this isn’t just another recipe; it’s a salute to mindful eating. It’s proof that ditching refined sugar doesn’t mean saying goodbye to flavor.
So, toss on your apron, fire up the oven, and dive into the world of moist and delicious No Sugar Added Lemon Blueberry Bread!

No Sugar Added Lemon Blueberry Bread

Get ready to have your taste buds blown away by this amazing Lemon Blueberry Bread recipe! It's super easy to make and is drool-worthy.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 229 kcal

Ingredients
  

  • 1 1/2 cups All purpose flour or the flour of your choice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar substitute
  • 1/3 cup butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest zest 1 lemon
  • 1/2 cup milk
  • 1 cup blueberries
  • 1 tbsp all purpose flour for blueberries

Lemon Glaze

  • 1/2 cup powdered sugar substitute
  • 2 tbsp fresh lemon juice
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees and lightly grease and flour a loaf pan.
  • In a small bowl, mix flour, salt, and baking powder.
  • In another mixing bowl, mix together the sugar, butter, eggs, vanilla extract, lemon zest, and lemon juice.
  • Next add in part of the flour mixture and half of the milk. Mix together and continue until all the flour and milk is added. Do not over mix. Stop mixing as soon as everything is combined.
  • Rinse off the blueberries. Then toss them in a bowl with 1 tbsp of flour. Coat all the blueberries with flour.
  • Fold the blueberries into the batter.
  • Pour batter into the loaf pan. Bake for 55 – 65 minutes. Check at 55 minutes by inserting a toothpick in the center. If it comes out clean then it is done. If not, bake a few more minutes. Remember every oven cooks differently.
  • Remove from the oven and allow to cool a few minutes before removing from the loaf pan.
  • Mix all the glaze ingredients together and let it set for a few minutes while the bread cools.
  • Remove from the loaf pan and pour the glaze over the bread. Enjoy the drool-worthy treat!
Keyword Cast Iron Cooking, Easy desserts, Easy Recipe, Lemon Blueberry Bread, No sugar added
Desserts, Recipes, Uncategorized

Keto Peach Cobbler

Cookin' With Bobbi Jo

This recipe is from a Keto Cookbook I own. I’ve changed a few things on the recipe. I am posting the changed recipe below. The original recipe said to cover with foil so the dough doesn’t burn. I am changing that to bake for 15 – 20 minutes until the dough is golden brown and then cover with foil. Also, I add more cinnamon than the original recipe called for. Lastly, I think vanilla extract needs to be added. I’m adding 1 tsp of vanilla extract to the recipe.

Keto Peach Cobbler

This is an easy low carb, no sugar added recipe that is Diabetic friendly. 9 carbs per serving. A serving is 1/3 cup.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 12
Calories 169 kcal

Ingredients
  

  • 2 cans No sugar added Peaches Can also use frozen or fresh peaches.
  • 3 tbsp Monk Fruit Use whatever sugar substitute you prefer
  • 1/4 tsp Xanthan Gum
  • 1 tsp Vanilla Extract

Topping

  • 3/4 cup Finely Ground Almond Flour
  • 1/2 cup Coconut Flour
  • 1/4 cup Monk Fruit Or whatever sugar substitute you prefer
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1 large egg beaten
  • 1/4 cup melted butter or coconut oil
  • 3/4 cup Heavy cream
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Place 1 tsp of butter or coconut oil in a skillet or 9 inch pie plate and place in oven while preheating to melt.
  • Pour drained peaches into a mixing bowl. Add in monk fruit, vanilla extract, and xanthan gum. Mix well.
  • Pour peaches into skillet or pie plate. Arrange in a single layer. Set aside.
  • In a mixing bowl combine the dry ingredients. Almond flour, coconut flour, salt, baking powder, monk fruit, and cinnamon.
  • Mix in egg, heavy cream, and melted butter. Mix until a dough forms. It will have a cookie dough consistency.
  • Use a small cookie scoop or a tablespoon to dip the dough onto the peaches.
  • Bake uncovered for 15 – 20 minutes and check. If the dough is golden brown then place foil over to prevent the dough from burning. This should bake a total of 45 minutes on 350 degrees.
  • Remove from oven and allow to cool about 5 minutes before serving. Serve with sugar free whipped topping or Keto Ice Cream. Those recipes can be found on my YouTube channel.
Keyword Cast Iron Cooking, Diabetic Friendly, Diabetic recipes, Easy desserts, Low Carb Recipes, Keto Friendly, No sugar added, Peach Cobbler, Summer recipes
Desserts, Recipes

Great-Grandma Peavy’s Pecan Pie

Cookin' With Bobbi Jo

I will post the recipe below. This recipe makes 2 pies. To convert this to a sugar-free pie, use a brown sugar substitute like Swerve or Splenda. There are many brands of brown sugar substitute these days. All the other ingredients stay the same. Some sugar substitutes are sweeter than others so you may have to experiment with what tastes best to you. I used Swerve and my parents loved the pie. They did say it was a little sweet but they just had smaller slices. The whole pie was gone quickly though.

Great-Grandma Peavy’s Pecan Pie

This is my Great-Grandma's pecan pie recipe. I will also show you how to make this pie sugar-free. This recipe makes 2 pies.
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1/2 cup margarine melted or butter
  • 3 tsp flour
  • 2 cups brown sugar or brown sugar substitute to make sugar free
  • 1/2 cup whole milk
  • 5 large eggs
  • 1/4 tsp white vinegar
  • 3 tsp vanilla extract
  • 2 cups pecans Original recipe calls for 1 cup but I use 2 cups
  • 2 pie crusts

Instructions
 

  • Mix all ingredients together except pecans.
  • If brown sugar is lumpy, use a fork to break the lumps up.
  • Once smooth, fold in pecans.
  • Pour into crust and bake for 55 – 60 minutes until set.
  • After 20 – 30 minutes baking time, check crust. If it is golden brown place a pie shield or aluminum foil over the crust edges to prevent burning.
  • Remove from oven when done and enjoy!
Desserts

Cookies n Cream Pie

Cookin' With Bobbi Jo

This recipe is for an extra creamy Cookies n Cream Pie. This pie definitely gets the drool-worthy stamp of approval as everyone loved it at Thanksgiving dinner.

You can use any flavor Oreo you want for this pie to get different flavor combinations.

This is a great pie to make ahead when you have a big meal to prepare. I left it in the fridge for 2 days before serving. This is one of those pies that sets better the longer it is in the fridge. This pie can also be frozen

You can use Cool Whip and a premade cookie crust if you want to make this quicker.

Cookies n Cream Pie

This pie is extra creamy and simple to make. The homemade cookie crust is thick and drool-worthy.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Servings 8

Ingredients
  

For the Crust

  • 22 regular Oreo Cookies
  • 5 tbsp Butter Melted

For the filling

  • 14 Oreo Cookies
  • 8 oz package Cream Cheese Room Temp
  • 1 tsp Vanilla Extract
  • 3/4 cup Powdered Sugar
  • 1 cup Heavy Whipping Cream

Instructions
 

For the Crust

  • Preheat oven to 350 degrees.
  • For the crust crush the cookies in a blender or food processor.
  • In a bowl, mix together the cookie crumbs and melted butter.
  • Pour that into a 9 inch pie plate. Press down into pie plate until a crust forms.
  • Place pie crust into oven for 10 minutes. Remove and completely cool

For the Filling

  • Crush 14 cookies. These need to be bigger chunks so I just use a Ziploc bag and rolling pin.
  • With a mixer, mix heavy cream on medium high speed until soft peaks form.
  • Set that aside. Next mix the cream cheese until smooth.
  • Slowly add in a little of the powdered sugar at a time. I mix this on medium high speed until smooth.
  • Add vanilla extract and mix until combined.
  • With a spatula fold in the whipped topping.
  • Pour this in the cooled pie crust.

Optional

  • Decorate the pie with extra whipped topping and cookies. Use a decorating bag and tips to pipe the whipped topping.
Desserts, Recipes

Chocolate Pecan Pie Bark

Cookin' With Bobbi Jo

Chocolate Pecan Pie Bark

This candy is easy to make. It makes a great gift giving candy for Christmas. It only takes 15 minutes to prepare and bake. The longest amount of time is spent cooling. It tastes like pecan pralines on a graham cracker. This is sure to be a crowd pleaser.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Candy, Dessert
Cuisine American
Servings 16
Calories 276 kcal

Ingredients
  

  • 12 Sheets Graham Crackers
  • 1 cup Chocolate Chips
  • 1 cup Butter
  • 2 cups Chopped Pecans
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 cup Brown sugar (packed)

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a baking sheet with foil and spray with cooking spray.
  • Tightly line up graham crackers on baking sheet.
  • Over medium heat melt butter.
  • Add in salt and brown sugar. Bring to a boil. Once boiling, stir constantly for 3 minutes.
  • Add pecans and cook an additional 20 seconds. Remove from heat and add in vanilla extract.
  • Pour onto graham crackers. Spread evenly across crackers. If too thick, watch my video to show how to correct that problem.
  • Bake 10 minutes.
  • Cool completely and then break apart. Enjoy!
Keyword Christmas Candy, Easy Candy, Pecan Pie Bark, Simple Recipe
Desserts

#MysteryIngredientChallenge – Southern Sweet Potato Pie

Cookin' With Bobbi Jo

I am part of the Mystery Ingredient Challenge on YouTube hosted by Justina’s Country Kitchen and Catalina Treats Gluten Free Kitchen. Go over and check out their wonderful channels. I had to create a recipe with “sweet potatoes, applesauce, and Cheetos.” This is what I came up with. If you take away the applesauce and Cheetos, this is an old family recipe for Southern Sweet Potato pie. The pie actually turned out great and tasted Drool-Worthy. It did not have a Cheeto taste to it.

Ingredients
1 pie crust and I’m using Pillsbury
1/4 cup unsalted butter
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups mashed sweet potatoes
1/4 cup applesauce
1/2 can sweetened condensed milk
1/2 cup granulated sugar
2 large eggs beaten
1 teaspoon vanilla
1 teaspoon vinegar (or lemon juice)
1/4 tsp salt
1 cup crunchy cheetoes
2 handfulls of mini marshmallows

Directions
Roast 2 large sweet potatoes on 425 degrees for 45 minutes. (When Sweet Potatoes roast the sugars in them caramelize making it more flavorful. You don’t get that with boiling them).
Remove from oven and lower oven temp to 350 degrees.
Place the Cheetos in a Ziploc bag. With a rolling pin crush them.
Roll out the pie crust.
Place the crushed Cheetos on top of pie crust & roll into the pie crust.
Place crust in a greased pie plate. Press the crust into pie plate to shape.
Line crust with parchment paper and then weigh down with pie weights or dried beans to keep the crust from puffing. Bake for 15 minutes on 350 degrees.
Remove pie crust and let cool.
Peel sweet potatoes and place in mixing bowl.
Melt butter in a skillet over medium heat.
Add cinnamon, cloves, and nutmeg. Cook for about 3 minutes. It will be brown and smell like fall spices.
Pour butter mixture over potatoes and mix.
Add eggs, sweetened condensed milk, applesauce, sugar, lemon juice, vanilla extract, & salt until everything is combined.
Remove pie weights from pie crust.
Pour sweet potato mixture into crust.
Bake on 350 degrees for 45 minutes or until pie is set.
Remove from oven and while hot top with mini-marshmallows.
Place back in oven until marshmallows are toasted.
Remove from oven again and enjoy!

Breads, Desserts, Recipes

Lemon Blueberry Crumble Bread

Cookin' With Bobbi Jo

Ingredients

For crumble topping:
2/3 cup all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup melted butter

For batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 eggs
2/3 cup Greek yogurt (sour cream will work as well)
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract or lemon extract if you want extra lemon flavor
2 cups blueberries

Directions

Preheat oven to 400 degrees.
Grease a loaf pan and line it with parchment paper. Leaving paper hanging over side for easy removal of bread.

For the crumble topping, mix all topping ingredients together until a crumble mixture forms. Place in the fridge until ready to use.

In a mixing bowl combine flour, baking powder, and salt. Set aside.
In another mixing bowl combine sugar and eggs. Mix well.
Then add yogurt, lemon juice, vegetable oil, and extract. Mix well.
Mix wet ingredients into dry ingredients.
Leave 1/2 cup blueberries aside for the topping.

Place remaining blueberries in a bowl and dust with 2 tablespoons of flour.
Gently fold into batter.
Pour batter into loaf pan.
Top with remaining blueberries.
Top with crumble mixture.
Bake for 5 minutes on 400 degrees.
Then turn oven down to 350 degrees and bake an additional 55-60 minutes or until a toothpick inserted comes out clean.
Baking times vary depending on type of loaf pan used. It may also take longer if frozen blueberries are used.
When done, remove from oven and let cool 10 minutes. Then remove from pan and onto a cooling rack until cooled.
Enjoy!


Desserts, Recipes

Vintage Recipe – Coconut Cream Pie

Cookin' With Bobbi Jo

Ingredients
Baked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)
¾ cup sugar
½ cup flour
¼ tsp salt
2 eggs
3 cups scaled milk – (I used half milk, half cream)
1 tsp vanilla extract
1 cup shredded coconut

Topping Ingredients
2 cups of heavy whipping cream
1/4 tsp cream of tartar
1/3 cup sugar
1 tsp vanilla extract


Directions
Preheat oven to 350 degrees.
Mix together the sugar, flour, salt, and eggs.
Slowly add the scalded milk, stirring constantly.
Over med-low heat stir until it thickens. This will take about 20-25 minutes.
I stir constantly for about a minute and then rest a couple minutes and go back and stir again.
The reason it says to constantly stir, is so it doesn’t get lumpy, but you really don’t have to worry about lumps until it starts to thicken.
Once it starts to thicken, stir it constantly. It should get thick like pudding.
You want to make sure it is thick enough because it is not going to get any thicker in the fridge.
Once ready remove from the heat and add in the vanilla extract.
Fold ¾ cup of coconut into pie. (I toast mine, but you don’t have to. I think it gives it a better flavor).
Pour the custard in the pie crust and bake on 350 for 15 – 20 minutes.
Remove from oven and cool completely.


Topping Directions
Mix all ingredient together until soft peaks form.
Once pie is cool, top the pie.
Sprinkle with remaining coconut.
Keep refrigerated until ready to serve.
Enjoy