Happy Easter! These little candies are perfect for giving to some-bunny you love. They also make egg-ceptional Easter basket items! Hop some over to your neighbors, they’ll love you forever! Oh, I crack myself up…ok, enough with the egg jokes. The peanut butter mixture is very crumbly, add the milk until you can pick up a handful, squeeze it and have it hold its shape. I would suggest making them no larger than about an inch and a half long – they are VERY sweet! Continue reading
Stop the presses. These cupcakes are divine. Simply amazing. I took a lick from the bowl after portioning out the batter and wanted to just eat all of it raw using my hands as shovels. The process for making brownies (melt butter and chocolate together slowly, then add to dry ingredients) is used here and it produces a batter that is thick and rich, but kind of reminded me of my foamy hair mousse because it still had a lightness to it. Ah-mazing. Made with rich dark chocolate, the deep flavor of the cupcakes is perfectly offset by the airy creamy sweetness of the peanut butter frosting. Honestly? It tastes like the middle of a peanut butter cup, but creamier. Wow. Heavenly. Continue reading
I will never forgive Leslie for introducing me to the wonders of salted caramel. Come to think of it, my mom was telling me about salted caramel last week too. So I guess I can’t fully blame my pastor’s wife. However, the full responsibility for adding sweet and salty caramel sauce to rich decadent brownies is on Leslie’s shoulders. She is a genius for suggesting it. As soon as she mentioned the combination – I was intrigued. Normally I’m a “I’d like some more sweet with my sweet” kind of gal, but I looooooove caramel, and the idea of adding a kick of salt to it seemed totally natural. Pairing it with chocolate? Well, might as well just get me a chair because that kind of deliciousness requires me to sit down and catch my breath.
I spent a few days researching recipes. You’d be surprised how many are out there. Really, you could pair your favorite brownie recipe (even *gasp!* a boxed mix) and whatever caramel sauce you like, but I decided to go all out for this one. I borrowed from a couple different sites after reading about a dozen variations for caramel sauces and techniques. I wanted the brownie to be rich. Fudge-y. Dark. Not too sweet. And the caramel to be salty and sweet and running all over the brownies. Some of the recipes called for a layer of caramel over the already baked brownies. Some used the caramel on the side as a dipping sauce. I wanted caramel swirled through every bite, drizzling and dripping out of the corners. So that’s just what I did. Continue reading
Hello death-by-chocolate. This may replace “Phil” in my recipe box as my go-to chocoholic cookie. I may even make this my new “Phil” as it’s essentially the same idea. Chocolate cookies with chocolate chips in them. But these are made with butter, chocolate and more chocolate. The previous “Phils”, while delicious, were packed with shortening. I think butter is just better. Really, these are more like a brownie than a cookie. So rich and delicious. The edges get nice and crinkly while the center stays a little bit fudgey and gooey. These cookies turn out just about a perfect two-bite size, which is good. They are so incredibly decadent – two bites may be all you can handle. Continue reading
Easiest recipe ever. Seriously. You will be amazed at how simple these are. And how many compliments (and marriage proposals) you’ll get from people eating these. They are amazing.
If you have a food processor, these literally take about 3 minutes to throw together. Crushing the cookies by hand will up the prep time a little – just throw them in a Ziploc bag and pound away with a mallet or small soup pot. Prep will still be under 10 minutes. If you have time, I prefer to pop the batter for these in the fridge (after step 2) for about a half hour – before dipping them. Just makes the dipping process a little easier. Enjoy! Continue reading
I know I’ve posted this recipe before, but it’s just so stinkin good. And easy. And gluten free! I’m always looking for things I can feed to my Celiac sister and her kiddos. Three ingredients? Can’t beat that!
I melt a tablespoon of peanut butter in a baggie for about 10 seconds and snip the end to decorate. Also – don’t use generic, fat-free or low-fat peanut butter for this recipe. Since the peanut butter is pretty much the biggest ingredient – you want it to be high quality stuff. Continue reading
I love fudge. I absolutely love it. This recipe is straight off the back of the marshmallow fluff can. I’ve been making it for years. I do one small thing differently. In addition to the normal semi-sweet chocolate in the recipe, I add about 2 ounces of milk chocolate chips. Perfect chocolatey goodness. I am anti-nut in my baked goods, but if you like chunky nutty fudge, just add 1 cup of your favorite nut, chopped.
Now to share a few lessons learned through the years making fudge. Yes, I have done all these things. Baking sometimes requires trial and error. Learn from mine instead of doing any of these things yourself. Continue reading
Turtles (so named because of their cute turtle shape) are delicious. You can buy a box of them for about $20. Or, you can make them yourself for WAY less without much effort at all. Today I used up the remainder of a bag of caramels, and only had pecan pieces (which I just made little piles of and put the caramel on top) so this batch does not totally look like turtles…but you get the idea. Continue reading
As a child I would always help my mom with rolling her chocolate nut balls in powdered sugar. We’d use a paper bag and shake a few balls at a time until the dark brown chocolate just peeked thru the sweet white sugar. Once I lived on my own, I made them just like mom did…until I discovered the magic of substituting spiced rum where my mother had used half -n-half. Holy cow. Good good good. Just enough kick to let you know these are RUM balls. If you are not an alcohol in your baked goods fan (I feel so sorry for you), just switch it back. An even swap – 1/2 cup of half-n-half for the spiced rum listed. They are delicious like mom used to make them too. But my way will make your Christmas gathering a little more jolly. Continue reading