December 11, 2019

Classic Chocolate Pecan Marshmallow Fluff Fudge

If there was one holiday treat you couldn't live without, what would it be?  Mine would probably be fudge.  I am such a sucker for fudge.  The smooth and velvety texture and rich flavor get me every time.  I cannot resist it.

I made this White Chocolate Toffee Fudge a few years ago and it quickly became a favorite.  It was time to turn it into a Classic Chocolate Pecan version.  I swapped out the white chocolate chips for semi-sweet and the toffee bits for pecans and it turned out amazing.  It is so creamy and decadent with a smooth chocolate flavor and nice nuttiness from the pecans.  

This is so easy to make and it turns out perfect every time. 
You might also like:


Classic Chocolate Pecan Marshmallow Fluff Fudge
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. chopped pecans, divided
1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper.  In a large heavy saucepan, combine the sugar, evaporated milk and butter.   Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved.  Increase heat to medium-high and bring to a full rolling boil, stirring constantly.  Reduce heat to medium and boil gently for 5 minutes, stirring constantly.  

Remove from heat and stir in the chocolate chips, marshmallow creme, 3/4 cup pecans and the vanilla.  Stir until smooth and creamy and pour into prepared baking dish and spread out evenly.  Top with remaining 1/4 cup of chopped pecans.  Cool until firm, then cut into 1-inch squares and serve.  Keep stored, in the refrigerator, in an air-tight container.    

November 8, 2019

Ultimate Pecan Pie Bars

OH MY MY!! These Pecan Pie Bars are one of the best I have EVER had.  They are rich with a warm caramel flavor.  The texture is soft and chewy with a slight crunch from the pecans and buttery crust. These need to be made for every holiday gathering from now on.  It is guaranteed you will come home with an empty platter.

I loved these plain, but my hubby chopped his up and added to ice cream and said it was the best ice cream he has ever had.  I also took them to a family get together and the plate was empty in a matter of minutes.  
You might also like:


Ultimate Pecan Pie Bars
adapted from: Taste of Home
(Printable Recipe)

2 c. all-purpose flour
1/2 c. powdered sugar
1 c. unsalted butter, cold and cut into cubes
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
pinch of salt
1 (8 oz.) pkg. milk chocolate English toffee bits
1 1/4 c. roughly chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine the flour and powdered sugar.  Cut in the butter until the mixture resembles coarse meal.  Press firmly onto the bottom of a greased 9x13-inch baking dish (I also like to line my pan with parchment paper).  Bake in preheated oven for 15 minutes.

Meanwhile in a large bowl, combine the sweetened condensed milk, egg, vanilla and salt and whisk until combined.  Stir in the toffee bits and chopped pecans.  Pour over warm baked crust and carefully spread out evenly.  Bake for 20 minutes longer or until lightly browned.  Cool completely and cut into bars.  Store in the refrigerator.  

October 16, 2019

Small Batch Halloween Funfetti Cupcakes


My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.
You might also like:


Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.   



October 9, 2019

3-Ingredient Slow Cooker BBQ Meatballs


I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  
You might also like:


3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 


September 21, 2019

Three-Ingredient Peach Sherbet

My peach tree had SO many peaches this year and I was able to share a bunch with friends and family and I still had plenty left to use for some sweet treats.  Last weekend, I made two different kinds of peach ice cream.  I made this sherbet recipe, which only has three-ingredients and then I made another recipe that had a lot of ingredients and required cooking, chilling and freezing in an ice cream maker.  

AND, this three-ingredient, no-churn, recipe was better than that labor-intensive recipe that had no peach flavor.  Can you believe that? 

This sherbet is my current obsession. It has so much peach flavor and it's the easiest recipe to make.  All you need is ripe, delicious, peaches and a can of sweetened condensed milk.  I also like to add a little vanilla for added flavor, but that's optional.  Anyway, peel and slice the peaches, freeze until firm, then throw them in a powerful blender or food processor and blend with the sweetened condensed milk until smooth and creamy.  You can either eat it right away and it will be like soft-serve or you can freeze until firm.  I made another batch of this last night, because I love it so much.  
You might also like:


Three-Ingredient Peach Sherbet
adapted from: Martha Stewart
(Printable Recipe)

6-7 large ripe peaches
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract 

Peel and slice the peaches; freeze until firm.  Blend frozen peaches, sweetened condensed milk and vanilla in a powerful blender or food processor until smooth and creamy.  Serve immediately for soft-serve ice cream or pour into a freezer-safe container and freeze until firm.

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