Chocolate Walnut Fudge

Ingredients:

1 and 1/2 Bags of of semi-sweet chocolate chips
3 Cups chopped walnuts
1 Can of evaporated milk (12 ounces)
2 Sticks of regular salted butter
4 Cups of mini marshmallows
4 Cups granulated sugar
2 Teas. vanilla extract

Directions:

Put your marshmallows, chips, butter and vanilla in a large bowl.
In a pot, add the sugar and milk and bring to a boil over a medium heat.
Bring this to a boil and cook for exactly eight (8) minutes. Keep and eye on it and stir occasionally.
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a spoon until the marshmallows have melted and add the nuts and stir until the mixture is smooth.
Pour into a 9x13 pan,  cover the pan with aluminum foil.
Let fudge rest overnight or for at least several hours until firm to the touch.

Enjoy!

Homemade Hostess Cupcakes

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water
1/2 cup of hot brewed coffee

Frosting Ingredients:

2 cups Fluff
½ cup (1 stick) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Dash of salt
½ tsp. cream or milk

For the chocolate glaze:
1/2 cups bittersweet chocolate chips

1/4 cup milk chocolate chips

1/2 cup plus 2 tablespoons heavy cream

Directions:
Heat oven to 350°F. Line muffin cups with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water and coffee (batter will be thin). Fill cups 2/3 full with batter. Bake 18 - 20 minutes. Let cool completey before frosting. 

Frosting directions: 

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more. Transfer the most of the filling mixture to a pastry bag fitted with a medium round tip. Leaving about 1/2 cup in the mixing bowl. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip and chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in the marshmallow mixture. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is smooth.

Chocolate Glaze directions:

Make the chocolate glaze by placing the chips in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk together until a smooth ganache forms. Let cool for about 5 minutes. Take the cupcakes one at a time and turn them upside down and dip the top into the chocolate glaze. Transfer them to a wire rack to let the glaze set. (You can pop them in the refrigerator to speed up the chilling process).  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe swirls across the top of each cupcake. 

ENJOY! 

Makes about 20 cupcakes!

Super Moist Chocolate Cupcakes with Vanilla Buttercream Frosting

Ingredients:

1/2 cup white sugar

1/2 cup brown sugar
3/4 cup + 2 tbsp flour
1/4 cup + 2 tbsp cocoa powder (Ghirardelli is best)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup of milk
1/4 cup of canola oil
1 tsp vanilla
1/2 cup boiling water

Vanilla Buttercream Frosting:
1/3 cup softened butter
3 1/2 cups of powdered sugar
2 tsp vanilla
1/4 cup milk

Directions: 

Preheat the oven to 350 degrees. Line a muffin tray with cupcake liners.

Sift together the dry ingredients into a large bowl.
Add the egg, milk, oil, and vanilla then beat together with a mixer until combined.
Scrape the sides of the bowl then add the boiling water and mix until just combined. The batter will be very watery so don’t be alarmed. Pour the batter into a measuring cup and pour evenly into each liner. Place into the oven and bake for 20 minutes or until a tester inserted in the center comes out clean. Let them cool completely before frosting.

Frosting:
Beat the butter in a bowl until creamy; gradually pour in the powdered sugar, vanilla, and milk. Once the frosting is well combined you can add food coloring if you desire. I simply frosted, dipped in colored sprinkles and drizzled with white chocolate.

Makes 12 cupcakes, Enjoy!

Apple, Pear and Cranberry Crisp

It may not be fall but this crisp is sure to WOW your guests anytime of year. A new spin on a classic recipe.

Ingredients:

4 ripe Bosc pears

6 firm apples Fuji work great 

3/4 cup dried cranberries

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons orange juice

2 tablespoons lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


For Crisp topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal

2 sticks of cold butter, diced


Directions:
Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish or individual ramekins. 



For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer or food processor. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.



Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. You can serve with a scoop of vanilla ice cream if you would like! ENJOY!




Baked Cinnamon and Sugar Donuts!

Ingredients:
5 TBSP Unsalted Butter, Softened
½ Cup sugar
1 Egg
½ Cup milk
1 Tsp of Vanilla
2 tsp of Baking Powder
Pinch of salt
1 and ½ Cups all-purpose flour

Cinnamon and Sugar
¼ Cup sugar
¼ Cup Butter, melted
½ Tsp Cinnamon

Directions:

Preheat oven to 350ºF
Lightly spray or butter a donut pan.
In a medium bowl, cream together the butter and sugar. Then add the egg, milk, and vanilla and mix until combined (the mixture will look curdled)
Next add the baking powder and salt. Last add the flour just until combined.

If using donut pan, transfer mixture into a piping bag or into a zip lock baggie with the tip cut off. Pipe into the pan only filling half of the way fill.

Bake at 350ºF for 8-10 minutes Allow to cool slightly.

Melt butter in a bowl. Combine Cinnamon and Sugar in a separate bowl.
Dip each donut lightly in butter then roll in cinnamon and sugar. Enjoy! 

Congo Bars

Ingredients:

1 3/4 sticks butter
2 1/3 c. packed brown sugar
3 eggs
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
12 oz. pkg. chocolate chips
1/2 c. walnuts (optional)

Directions:
Preheat oven to 350°F. Grease 10 x 15 inch pan. Beat butter and sugar in bowl until blended. Add 1 egg at a time, beating well after each egg. Mix in flour, baking powder and salt; blend well. Fold in chips and nuts (nuts optional). Turn in pan, spread evenly. Bake until top is lightly browned, about 20-25 minutes. Let cool. Cut into bars. Enjoy!

Chocolate Raspberry Tart

Ingredients:

1/2 stick butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
9 chocolate graham crackers
2 tablespoons slivered almonds
3/4 cup heavy cream
1/4 cup honey
12 ounces milk chocolate chips (I used Ghirardelli)

Raspberry Coulis:
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon lemon juice, or orange juice  

(Strain once done to remove seeds)

Directions:

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch spring form pan.

Place the graham crackers and almonds in the food processor. Process until the mixture forms fine crumbs, about 15. Add the butter and pulse until blended. Press the crumb mixture into the bottom of the prepared spring form pan. Bake for 12 minutes. Cool to room temperature, about 25 minutes.

In a small saucepan, whisk the cream and honey together over low heat until the honey has melted. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate chips and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 4 hours or overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Garnish with fresh raspberries.  Cut into wedges, drizzle with the raspberry coulis sauce and ENJOY!