In honor of National Fudge Day, I am bringing my favorite Chocolate Peanut Butter Fudge recipe.  I learned this one in 8^th grade and am still making this delicious fudge!

2/3 cup evaporated milk (I use skim milk)

1 2/3 cups sugar

1 cup semi-sweet chocolate chips

1 cup miniature marshmallows

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

Instructions

Combine the milk, and sugar in a saucepan.  Heat until boiling, then stirring constantly, cook for 5 minutes.  Remove from the heat and stir in the chocolate chips, marshmallows and the peanut butter, stirring until smooth.  Add vanilla.

Lightly grease a 10-inch square pan or line with parchment. Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Enjoy!

Notes

This fudge can be made ahead of time and then kept in the freezer for several months. Thaw in the refrigerator when ready to serve.

Today’s offering is a Boiled Cookie–no baking involved!

Ingredients

1/2 cup butter, cubed

1/2 cup 2% milk

2 cups sugar

3 cups quick-cooking oats or old-fashioned oats

5 tablespoons baking cocoa

1/2 cup raisins, chopped nuts or sweetened shredded coconut

Directions

In a large saucepan, heat butter, milk and sugar. Bring to a boil, stirring occasionally. Boil for 1 minute.

Remove from the heat. Stir in the oats, cocoa, and raisins, nuts or coconut. Drop by tablespoonfuls onto waxed paper. Cool.

ENJOY!

Today’s offering is Hummingbird Cake!

Ingredients

For the Cake

2 cups all-purpose flour

1 1/3 cups granulated sugar

1 tsp. ground cinnamon

3/4 tsp. salt

3/4 tsp. baking soda

1/4 tsp. baking powder

1 cup canola oil

2 large eggs, beaten

1 1/2 tsp. vanilla extract

2 8-oz. cans crushed pineapple in juice, undrained

2 ripe bananas, chopped

1 cup chopped pecans

Nonstick baking spray with flour

For the Frosting

3/4 cup unsalted butter, softened

8 oz. cream cheese, softened

4 cups powdered sugar

1 tsp. vanilla extract

Pinch of salt 

For Decorating

1 cup toasted pecan halves

Directions

For the cake: Preheat the oven to 350°. 

Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine. 

Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.

For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.

Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. 

To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve. 

Enjoy!

Today’s offering Is Oreo Mousse Cake! The recipe calls for whipping cream and confectioner’s sugar to make the cake, and I haven’t tried this recipe yet, but when I do, I will try using Cool Whip instead.  I’ll let you know the results.

Ingredients

1 package (14.3 ounces) Oreo cookies, crushed

1/3 cup butter, melted

8 ounces semisweet chocolate, chopped

3 cups heavy whipping cream

1/2 cup confectioners’ sugar

Additional whole or crushed Oreos, optional

Directions

In a small bowl, mix 2 cups crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a large microwave-safe bowl, microwave chocolate on high just until melted; stir until smooth. Cool to room temperature.

In another bowl, beat cream and confectioners’ sugar until stiff peaks form; fold 4 cups into cooled chocolate. Spread over crust. Spread remaining whipped cream over top. Cover and refrigerate until set, about 3 hours. If desired, garnish with additional Oreos.

ENJOY!

Today’s offering is a favorite of mine…Coconut Cream Pie!

ingredients

1 (9 inch) baked pie crusts (although a graham cracker crust can be used too!)

1 (5 ounce) package vanilla instant pudding mix or (5 ounce) package instant coconut cream pudding mix (I like the coconut cream)

1 ¹⁄₂ cups cold milk

1 ¹⁄₂ cups flaked coconut

1 (8 ounce) container Cool Whip, thawed

Directions

In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).

Fold in 4 oz (1/2) of the Cool-Whip.

Fold in 1 cup of coconut.

Spread mix into bottom of pie crust.

Spread remaining Cool-Whip on top.

Sprinkle with left-over coconut. (you can toast the coconut if you choose.)

Serve cooled (about one hour in the fridge).

Keep refrigerated.

Enjoy!

Today is National Zucchini Bread Day and so I present my favorite zucchini bread recipe. This recipe makes 2 loaves and it freezes well.

Ingredients  

3 large eggs

2 cups granulated sugar

1 cup vegetable oil

1 tablespoon vanilla extract

2 cups grated zucchini about 2 small

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon salt

1 ½ cups chopped walnuts or pecans

Instructions 

Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.

In a large bowl, beat 3 eggs till frothy. Add sugar, oil and vanilla.  Beat till thick and lemon colored.

Stir in zucchini.

Mix flour, cinnamon, baking powder and baking soda.  Add to first mixture.

Add the chopped nuts if desired.

Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.

Cool in the pans for 5 minutes, remove from the pans, and cool on a wire rack.

Enjoy! 

Today’s offering is Cinnamon Raisin Bread and this recipe makes 3 loaves!

Ingredients

1 ¹⁄₂ cups milk

1 cup warm water (must be between 110-115 degrees)

2 (1/4 ounce) packages active dry yeast

3 eggs

¹⁄₂ cup white sugar

1 teaspoon salt

¹⁄₂ cup unsalted butter, softened

1 cup raisins

8 cups all-purpose flour

2 tablespoons milk

1 cup white sugar

3 tablespoons ground cinnamon

2 tablespoons butter, melted

Directions

Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.

Remove from heat.

Let cool until lukewarm, about 120-125 degrees.

Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don’t cook the eggs.) Add the flour gradually to make a stiff dough.

Knead the dough on a lightly floured surface for a few minutes until smooth.

Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.

Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.

Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.

Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.

Roll up tightly (the long way).

The roll should be about 3 inches in diameter.

Cut into thirds, and tuck under ends and pinch bottom together.

Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.

Let rise in warm place, uncovered, again for about an hour.

Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.

Remove from oven and let cool on rack.

Take melted butter and spread over tops of loaves.

After about 20 minutes, lay loaves on their sides and remove from pans.

Allow to cool before slicing.

ENJOY!

Since Easter is later this month, I’m bringing my favorite Easter candy recipe–coconut eggs!

Ingredients

1 package (8 ounces) cream cheese, softened

1 tablespoon butter, softened

4 cups confectioners’ sugar

1 cup sweetened shredded coconut

2 cups semisweet chocolate chips

1 tablespoon shortening

Directions

In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners’ sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

ENJOY!

Pat’s Note: How many you get depends on how large you make the eggs. I always make the entire recipe, because these freeze beautifully and you can enjoy them months later!

In honor of Easter coming up this month, I found a carrot shaped cake! 

Ingredients

Cake

1 box carrot cake mix with pudding in the mix

Water, oil and eggs called for on cake mix box

Green and orange gel food color

Frosting

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered sugar

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 1 (9 x 5-inch) loaf pan with cooking spray. Line bottom of pan with parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.

Make cake mix as directed on box using water, oil and eggs. Pour 2 1/2 cups of batter in loaf pan; pour remaining batter evenly into muffin cups. Bake loaf 40 minutes; bake cupcakes 20 minutes. Cool loaf in pan 5 minutes; remove cake from loaf pan and cupcakes to cooling racks. Cool cupcakes and loaf completely, about 1 hour.

Using long serrated knife, trim triangle-shaped piece from corners of one end of loaf; reserve pieces. With knife, round corners of other short end of loaf.

For the frosting: in large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. In small bowl, mix 1/2 cup frosting with green color until desired color. In large bowl, mix remaining frosting and orange color until desired color.

Bring reserved cut edges together at the bottom of cake to form carrot tip. Hold together with some of the orange frosting. Use remaining orange frosting to frost carrot. Use green frosting to make the carrot top. Use remaining orange and green frosting to create carrots and carrot tops on cupcakes. Serve cupcakes with cake.

Pat’s Note: Although this recipe uses a carrot cake mix, I have substituted my own homemade carrot cake recipe and it turned out just fine, so the choice is yours.

Enjoy!