joyeux cuisine

a blog about good food, family, friends, and life.

chocolate chip pecan pie.

Happy Easter! He is risen indeed!

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I know you’re all probably still full from your delicious meals that happened this afternoon (I know I am!) but I have to share this pie with you. Have to. It’s delicious and easy. Literally dump, stir, bake. So dang good.

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This recipe comes from my dear Aunt Karen. I love her. She’s my dad’s sister and she’s one of the strongest women I know. She’s a crafty person like I am, quilts like a boss, and also loves her cats. Love her.

I’ve been meaning to make this pie for awhile, and I finally got a reason: Easter dinner with some dear friends that haven’t been together in a long time! Em, Ang, B, RaeMa, and I got to spend a weekend together and it was glorious. Ang flew in from North Carolina, RaeMa took a bus from Kansas City, and Em drove from Chi-town. The only one of us missing was Muff-Muff. We hung out at B’s apartment for the weekend an ate food, knitted, watched movies, and swapped stories. (Sidenote: these aren’t their real names, just nice ones we have for ourselves.)

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(Ang, Em, RaeMa, Joy, and B)
I love these women. They are encouraging and real. They build me up and make me a better person. We laugh together and cry together. I hope everyone has friends like these.

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(Em and I rocking our Easter dresses)
Make some pie, watch Pitch Perfect too many times, hug your friends. Be happy.

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Chocolate Chip Pecan Pie
makes 1 9-inch pie
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup chopped pecans
1/2 cup flour
1/2 cup (one stick) butter, melted and cooled
1-6 ounce package semisweet chocolate chips
1/4 cup shredded or flaked coconut
1-9 inch frozen pie shell

Preheat oven to 350 degrees. Mix all ingredients in a medium sized bowl. Spoon into unbanked pie shell. Bake for 35-40 minutes or until the top is golden brown and the center of the pie is set. Cool slightly and serve warm with ice cream.
You can also make this a day ahead an warm up in the oven at a low temperature for a few minutes before serving.
Store leftovers in an airtight container for up to 3 days.

(P.S. I wrote this blog post on my phone. So that happened.)

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red velvet cake truffles.

A few things about my life right now:
I got contacts and am still getting used to them (aka I sometimes still try to adjust my glasses even though they aren’t there…normal).
I graduate in under 100 days.
I miss my cat.
I don’t have a Valentine. (that’s pretty normal.)
I introduced two of my friends to Downton Abbey and we can’t stop watching it.
(SPOILER) I finished Season 3 of Downton Abbey and cried a lot.
I love Downton Abbey. (if you hadn’t guessed that)

Downton Valentine

So, it’s Valentine’s Day, right? I hate Valentine’s Day. I’ve been single a lot more often than not. Here’s the two stories of my two awkward Valentine’s Day experiences:
1. My senior year of high school my boyfriend planned a huge surprise for me. So we went to this fancy Italian restaurant at around 3 in the afternoon because that was the only time he could get a reservation. The food was delicious and we spent awhile walking around the town where the restaurant was. Then we went to the most romantic movie we could; Paul Blart Mall Cop. What a romantic choice, right? Oh well. Life goes on.
2. Sophomore year of college my boyfriend (different boyfriend) planned this huge surprise for Valentine’s Day weekend and didn’t tell me about it until the day it was planned for. Turns out he got tickets for an Amy Grant and Michael W. Smith concert in Chicago. Talk about the most Christian date ever. It was a really fun evening and way better than Paul Blart Mall Cop so I guess that’s a bonus right?

So there’s that. My life…I just don’t even know sometimes.

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Anyway, I made truffles. Red velvet truffles. Because it’s Valentine’s and it’s all about love and who doesn’t love cake? These are a lot like cake batter truffles but altered a little bit. These are very rich and super delicious. They’re really easy to throw together and they make people really happy. They’re also a really good Downton Abbey watching snack.

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Make some truffles, give someone a hug, eat some candy, watch Downton Abbey, smile some more.

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Happy Valentine’s Day!!

Red Velvet Truffles
adapted from Cake Batter Truffles

makes about 30 truffles

for the truffles:

1 and 1/2 cups flour

1 cup red velvet cake mix

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

6-7 Tablespoons milk

for the coating:

16 oz almond bark or vanilla flavored melting chocolate

sprinkles for topping

To make the truffles: Line a cookie sheet with wax paper and set aside. In a large bowl beat the butter and sugar together with an electric mixer until smooth (about 2 minutes). Add in the vanilla, salt, flour, and cake mix. Mix together with a spatula or the electric mixer on low. This will look really not mixed. Add in the milk a couple tablespoons at a time and continue to mix until everything gets incorporated. The mixture should be dense and stick together really well. If you add to much milk it gets sticky, so be careful. Roll the truffles into 1 inch to 1 and 1/2 inch balls and place on the prepared cookie sheet. Continue doing this until all the dough is used. Chill in the fridge for 15-20 minutes or until firm. When firm dip in the topping.
To make the topping: melt the almond bark according to the directions. Usually 30 seconds in the microwave (in a microwave safe bowl!) at a time, stirring in between each time interval. Dip each truffle in the chocolate with a fork and tap on the side of the bowl to remove the excess. Place the truffle back on the cookie sheet and top with sprinkles before the chocolate hardens. Repeat for all the truffles.

Store these in the fridge on the cookie sheet until they’re all set and then store in an airtight container or plastic sandwich bag for 2-3 days.

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peppermint crinkle cookies.

Right now there’s a blizzard outside my house. Well, not quite a blizzard but there’s snow flying everywhere and it’s super windy. I think it counts. What’s the best way to ride out a blizzard? Let me give you my three top choices: knitting, baking, and watching Christmas movies. We’ve already watched Santa Claus is Coming to Town, The Little Drummer Boy, and we just started Elf. My favorite Christmas movies are the old-school ones. Like White Christmas. Love it. My absolute favorite is The Year Without A Santa Claus. I don’t know why but it is.

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We’ve been doing a lot of baking these last few days because my mom always gives out cookie trays at Christmas but I found this recipe and wanted to give it a try. Peppermint is one of my favorite things especially during the winter. It just makes sense. Crushing peppermint is even better because you get to take out all your aggression on something and it makes everything better.

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There are so many good Christmas cookie recipes and we have a ton in our family, but it’s always okay to add a few more. There can never be too many cookie recipes. At least that’s how I feel. These are great because the powdered sugar on the outside gives them an extra kick of sweetness. Plus when they come out of the oven the peppermint is a little melty and delicious. These are soft and chewy which makes the best kind of cookie.

DSCN0438So I encourage you to make some cookies, have a cup of tea, watch your favorite Christmas movie, and enjoy a snowy day. Make the most of today.

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Peppermint Crinkle Cookies

recipe from Lauren’s Latest

makes 2 and 1/2 dozen cookies

3 candy canes, crushed

1 stick (1/2 cup) unsalted butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 and 1/2 cups flour

1/2 cup powdered sugar

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. Cream butter and sugar in a bowl until light and fluffy. Add the vanilla and egg and mix until combined. Scrape down the sides of the bowl as necessary. Combine flour, salt, baking powder, and baking soda in a bowl. Stir dry ingredients into wet ingredients slowly until just combined. Stir in the crushed up peppermint. Put the powdered sugar on a plate. Roll the dough into balls using a cookie scoop to make sure they’re mostly the same size. Roll the balls in the powdered sugar and place on the cookie sheets. Repeat until all the dough is used. Bake for 9-11 minutes. You want the cookies to be barely browned on the bottom. They shouldn’t be shiny, just have a matte finish look to them. Allow to cool on the cookie sheet for a few minutes before removing to a wire rack to finish cooling. Serve warm or at room temperature.
Store in an airtight container for up to a week.

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pre-Christmas goodies.

Thanksgiving is quickly approaching which means lots of things. I get to go home on Tuesday. The yearly eye doctor appointment is coming up. I get to go to the yarn store. Green bean casserole. Mashed potatoes. Chocolate chip pecan pie. And, at work, we decorate for Christmas. We always decorate the music building the Sunday before we leave for Thanksgiving break. (I know you aren’t supposed to decorate for Christmas until after Thanksgiving is over, but it’s the best time to do it.) I’m in charge of snackage. Always.

Last year I went way overboard with food and we had way too much. I toned it down this year and made a few things. Somehow I still managed to spend all day on Saturday baking. Oh well. I (not so) secretly love it.

This year I made:
Red Velvet Cookies with White Chocolate Chips
Sugar Cut-Out Cookies with Homemade Frosting
Pretzel Kiss Thing
Peppermint Bark
Oreos Dipped in White Chocolate and Crushed Peppermint

Some of these things are not so complicated to make. Example: dip oreos in melted almond bark and dip in crushed candy canes. Put on wax paper and let harden in fridge. Easy as pie. Heck, easier than pie. Peppermint bark is also super easy. Melt almond bark and stir in crushed up candy canes. Spread on wax paper and harden in fridge. You can jazz it up a bit by doing a layer of dark chocolate first, but it’s good either way. If you add more chocolate that means we can be friends.

I wish I had a picture of the pretzel things I want you to make. But…they all got eaten. They’re really popular. They’re also super easy though. And the perfect balance of sweet and salty. Like trail mix but waaaaaaay better.

Make some goodies. Watch an entire season of Downton Abbey in one night. Decorate a tree. Be thankful.

Chocolate Pretzel Bites

makes as many as you want

Preztels

Chocolate kisses

Regular M&Ms (or peanut butter ones, I won’t be picky)

Preheat the oven to 150-200 degrees. Line a cookie sheet with parchment paper. Spread pretzels out on the cookie sheet. Unwrap the chocolate kisses and put one kiss on each pretzel. (This is best done while watching a movie.) Put the sheet in the oven for about 2-3 minutes or until the kisses are melty. Test this by pressing one M&M into the kiss; if it sinks down all the way they’re ready. If not, leave them in the oven for a couple more seconds. It doesn’t take long. When the kisses are melty, remove from the oven and smush one M&M into each kiss. (Also, best done while watching a movie.) Chill in the fridge until firm. Eat by the handful.

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vegan chocolate cupcakes.

This post should also be called the “I’m sorry we skipped orchestra 2 weeks before the concert to go see the CSO in Millennium Park” Cupcakes. That seemed a little to much though.

I’ve been looking for a dairy and egg free cupcake recipe all summer and haven’t been able to find one that doesn’t use really weird ingredients. I finally found one and it is amazing!! Seriously. So stinking good. Thanks to Google, Pinterest, and a lot of time I found this recipe on Oh She Glows! and let me tell you. It’s the best. It doesn’t even taste like the dairy and egg are missing. I made these a couple weeks ago for the orchestra bake-off we had (and I totally won).

This chocolate cake is amazing. It’s really rich and moist which is the best kind of chocolate cake. It’s a pretty foolproof mix. Just dump and combine. Love it. I made 2 batches of these in about an hour. It’s super simple and super delicious. Two of my favorite things.

These bake up really nicely. Make sure you let them cool and then you get to top them with an amazingly delicious, fluffy almond “butter cream” frosting. Seriously guys, it’s amazing. And it gives such a great flavor to the chocolate. There’s a nice balance between them. (And if you just want to eat the frosting with a spoon I will not judge you…I might have had some for breakfast this morning. Normal.)

Look at how amazing those look. I will warn you, because these are dairy and egg free you need to get a few special ingredients; non-dairy milk (I used Vanilla Almond Milk) and dairy and lactose free butter (I got a tub of spreadable and it worked out). But you can also make these with normal dairy milk and butter and I’m sure it will be just as delicious.

Make some cupcakes, give them all away, download the new Mumford and Sons album, enjoy your day.

Vegan Chocolate Cupcakes

from Oh She Glows!

makes 12 cupcakes

1 cup non-dairy milk

1 cup sugar

1/3 cup canola oil

1 Tablespoon apple cider vinegar

1 Tablespoon vanilla extract

1/2 teaspoon almond extract

1 and 1/2 cups flour

1/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoons salt

Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside. In a medium sized bowl beat milk, sugar, oil, vinegar, and extracts until well mixed. Sift in the flour, cocoa powder, baking soda, and salt and mix until combined, about 2-3 minutes. Spoon into the cupcake liners filling about 2/3 of the way full. Bake for 20-23 minutes until the tops of the cupcakes bounce back if you touch them. Cool in the pan for 3-5 minutes and then remove and cool completely on a wire rack. When cool frost the cupcakes.

Almond “Butter Cream” Frosting

1/2 cup dairy and lactose free butter, softened (I used Earth Balance spreadable, but if you can find sticks I’d recommend that)

1 teaspoon almond extract

2 Tablespoons non-dairy milk

3 cups powdered sugar

In a bowl with an electric mixer beat the butter until creamy. Add in the almond extract and non-dairy milk and mix until combined. Add the powdered sugar 1 cup at a time and mix well in between additions, scraping down the sides of the bowl as necessary. When all the powdered sugar has been added mix for about 3-4 minutes to make sure that everything is well combined. Pipe onto cooled cupcakes. Eat extra with a spoon…I mean, if you want.

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peanut butter chunk ice cream.

There’s one person in everyone’s life that is there to challenge you and test your patience. I’m struggling with that person right now. You know what I decided to do? Rise above it. I refuse to play the games and fall into the same attitude as them. Rise above the lies that person is spreading about me and continue being myself. I won’t let you win. Alright…rant over. Sorry for that. Just needed to get it off my chest…it’s been a long day.

Let’s talk about ice cream. I just got an ice cream maker last week. I’ve been wanting one for a long time but those puppies are expensive. Holding out paid off though because I got a Cuisnart one for $15 (thank you Kohl’s cash!). That is how a college student shops.

I decided my first homemade ice cream would be the peanut butter cup recipe that came with the ice cream maker. All things that I love; peanut butter, chocolate, ice cream. Excellent. Maybe because it’s my first batch of ice cream or maybe it’s because it’s homemade but it didn’t quite turn out like I wanted it to. I do believe it’s a good recipe, maybe I just need more practice.

(Tomorrow I’m making dairy and egg free cupcakes. I’ve got a bake-off to win.)
(Also, here’s a picture of my cat. Because I can.)

Make some ice cream. Let the haters hate. Be yourself.

Peanut Butter Chuck Ice Cream

from the Cuisnart recipe book

makes about 6 cups

1 cup peanut butter (not natural)

2/3 cup granulated sugar

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1 cup chopped peanut butter cups (I got a bag of minis and cut them in half)

In a medium mixing bowl cream peanut butter and sugar together with an electric mixer until smooth. Add the milk and mix on low. Stir in the heavy cream and vanilla. Chill in the fridge for at least 2 hours. After the chill time plug in your ice cream maker and according to the directions for your ice cream maker** pour the mixture into the bowl and churn until the soft consistency is reached. My recipe said it would take 20-30 minutes, but it only took about 15. Five minutes before the ice cream is done add the chopped peanut butter cups and let them mix thoroughly. If you want a firmer ice cream place in an air tight container and freeze longer.

**My ice cream maker is one where the bowl where the ice cream goes is a double layered bowl that you freeze for about 18 hours before use. That means you don’t need rock salt or whatever else you need for some other things. So follow the directions that you know about your ice cream maker. :)

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chocolate chip cookie dough balls.

This post should be entitled: “it’s ten o’clock at night and joy was really craving cookie dough but won’t let herself eat what is already in the freezer.” That might have been a little bit too long though. There are four different kinds of cookie dough in my freezer right now totaling about twenty-five dozen cookies. And I have a boxed mix of gluten free cookies in my pantry. That’s going to be about thirty dozen cookies. Lord, help us all.

All those cookies are for band camp. Band camp starts on Sunday. Well…technically for me it starts on Friday. That’s tomorrow. I’m so not ready for that. That means my summer is over. This was my last summer before I’m a college senior. The last summer before real life starts.

Okay…enough of that scary nonsense. Let’s talk about cookie dough. That’s much more comfortable. This cookie dough is egg-less. You know what that means right? You can eat this and not feel bad about it!! That’s my favorite thing! Everything is pretty much the same as normal cookie dough except there isn’t any baking powder because it won’t be baked. The water replaces the egg and helps hold everything together. I made a fairly small batch only because if I keep a lot of cookie dough around I will eat it all. Danger. You can adjust the recipe according to your needs and how much cookie dough it’s safe for you to have around.

Make some cookie dough. Hang out with friends. Share the cookie dough. Stop freaking out. Be thankful.

Chocolate Chip Cookie Dough Balls

makes about a dozen balls

1/4 cup butter, softened

1/4 cup plus 2 Tablespoons brown sugar

1/2 teaspoon vanilla

1 teaspoon water

1/2 cup flour

1/4 mini semisweet chocolate chips

milk chocolate chips for melting and drizzling

In a bowl with a wooden spoon cream (or stir together) the butter and brown sugar until well combined. Add vanilla, water, and flour. Mix very well. Stir in the chocolate chips. Use a cookie scoop and scoop dough onto a plate lined with wax paper. Chill in the fridge for 20-30 minutes until dough firms up. While balls are cooling melt about a handful of milk chocolate chips in the microwave in 20 second intervals until completely melted. Drizzle or dollop chocolate onto cookie dough balls. Return to fridge and chill for another 10-15 minutes. Serve cold.

These should last in the fridge in an airtight container for 2-3 days (but they really won’t last that long).

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crèpes à la français.

One of my favorite things that has happened in my life was the summer after my senior year when I got to spend two weeks in France. It was amazing. I took four years of French in high school and our French club took a trip every two years. I was so excited when my parents said I could go. Those two weeks were the best two weeks of my life up to that point. I had had kind of a rough end to my senior year (read: really tough break up and lots of stress), but that trip made all of that go away for awhile.

This is one of my favorite pictures that I took. We spend out last 3 days in France in Paris. Notre Dame was just one of the many sights we visited. We spent our first few days in Normandy and visited the World War II museum and the American Cemetery. Then we went through the Loire valley and visited some castles. We went to southern France and went to the beach for a day and then traveled up through Dijon to Versailles. Then Paris. I loved Paris. I’ll make it back someday. I miss the sunsets.

Anyway…all that to say: CREPES! Every year in French class we would have crepe day on or around Fat Tuesday. My teacher was from France so she knew how to make crepes. She was the best and crepe day was the best day of class. In France you can get crepes anywhere. It was the best. We probably had crepes once a day. They take a little bit of work, but those guys make it look super easy.

This is how my stove looks while making crepes. (oh, hey tea pot!) Batter, butter, crepe pan. All essentials. Well, not necessarily a crepe pan, but a large skillet.

Crepes are meant to be really thin. When you put the batter in the pan you HAVE to swirl it around the bottom right away. The pan needs to be pretty warm to keep the batter on the pan. It isn’t as difficult as it sounds. I promise.

This is what a perfect crepe looks like. I’m not gonna lie….I had to throw one away. I was a little bit out of practice. Don’t worry. I have it down again…you were worried. I can tell.

Toppings. Also a very important part of crepe making. I prefer Nutella (shocking!) and whipped cream. “Une crepe avec Nutella, sil vous plait” was a very common phrase during the trip. But you can top crepes with anything you want; even just granulated sugar. Chocolate chips are good and white chocolate chips are better. Make them your own. (that seems to be a common theme this week.)

These are awesome. Make some crepes. Watch a ‘Say Yes to the Dress’ marathon. Smile. Figure out what to wear to a parade wedding (more on that later).

P.S. I totally caught that fly.

Crèpes à la français

makes between 12-15 crepes

1 and 1/2 cups flour

1 Tablespoon sugar

1/2 teaspoon sugar

1/2 teaspoon salt

2 eggs

2 cups milk

1/2 teaspoon vanilla

2 Tablespoons oil

butter for the pan

toppings

In a large bowl combine flour, sugar, baking powder, and salt. In a different bowl whisk together eggs, milk, and vanilla. Add the milk mixture to the flour mixture and whisk. There will be some lumps but that’s okay. Whisk in the oil. Heat a skillet or crepe pan over medium heat. Melt about a teaspoon of butter in the pan. When the pan is hot ladle enough batter into the pan to just cover the bottom and swirl around right away to cover the entire pan. Cook until the top is set and the bottom is golden brown. Flip and cook until the other side is golden brown. Remove from pan and top with desired toppings. Either roll or fold and serve warm.

You can keep batter in the fridge in an airtight container. Just stir before you’re going to make the crepes and use it within two days.

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vanilla buttermilk cupcakes with cream cheese frosting.

Some people are stress eaters. I am a stress baker. When I get stressed out I bake. Like right now. I started freaking about the fact that it’s pretty much August and I only have about 11 days before my life gets taken over by marching band and school. This terrified me. So I went to Hobby Lobby and walked around to calm down and then went to Kroger to buy sugar. It’s all okay now. My roommate, her sister, and myself jammed out to fun. (they’re an awesome band) and baked. I’m less stressed and now have delicious cupcakes. Win-win.

I still have buttermilk in my fridge and I need to use it. So far we’ve had cinnamon rolls and pancakes. Cupcakes seem to be a nice fit. And because Annie, the sister of my roommate, just got back from a year in Israel and they don’t have cupcakes there. Appalling. Also because she made us delicious curry chicken and this was a perfect dessert.

The cupcakes are light and sweet while the frosting is creamy and a little bit tangy. This is the perfect combination. You do need to know a secret about cream cheese frosting though. The cream cheese and the butter need to be at room temperature when you beat them. This is a necessity. Otherwise your frosting will be grainy and not smooth. Not a good combination.

These are good ‘I need to stop freaking out’ cupcakes. Sometimes you just need that. Sometimes you need it multiple times a week. I’ll keep you updated. Speaking of updates; the cookie count in my freezer is up to 15 and 1/5 dozen, and miraculously they’re all still there! I guess my will-power is greater than I thought. At least there’s cupcakes to keep my sweet teeth occupied. Make these cupcakes, stop freaking out, and dance around the kitchen like a crazy person. Or maybe just make cupcakes.

Vanilla Buttermilk Cupcakes

recipe from Fabtastic Eats

makes 12 cupcakes

for the cupcakes:

1 1/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/4 cup butter, softened

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup buttermilk

Preheat the oven to 350 degrees. Line a muffin pan with paper or foil liners. In a small bowl whisk together the flour, baking soda, baking powder, and salt. In a large bowl beat the butter and sugar together with an electric mixer until creamy. Add the egg, vanilla, and almond. Mix until creamy. Add half of the flour mixture and beat on low until combined. Beat in all of the buttermilk and finally the rest of the flour mixture. Mix until everything is combined. Fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes or until the tops of the cupcakes are golden brown and a knife inserted into the top comes out clean. Cool for a few minutes in the pan and then remove to cool on a cooling rack. Cool completely before frosting or the frosting could melt on the cupcakes.

Store cupcakes in an airtight container for up to 5 days.

for the cream cheese frosting:

I used 10 Tablespoons of butter, 6 ounces of cream cheese, a capful of vanilla extract, and about 1 1/2 cups of powdered sugar. This is a recipe that you can change up to make however much you want. You can also make it suit your tastes. Just make sure the butter and cream cheese are at room temperature. Beat them together, add the vanilla, and then add enough powdered sugar to get the consistency and sweetness you desire.

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birthday cake fudge.

Sometimes the future seems a lot closer than I want it to. My senior year of college starts in about a month. This week I started looking at graduate schools. What is that?! I don’t even know what that means. That seems so scary for me. I guess real life is closer than I want it to be.

Sugar cures all woes. That’s my thought right now. Some may call it emotional eating…maybe it is, maybe it isn’t. That remains to be seen. One of my good friends came over this week and we made this crazy fudge. Thank heavens for Pinterest. It’s my go to place for new and interesting recipes (beside my family cookbooks). I’ve wanted to make this for awhile, and I have a really good friend with a birthday pretty soon so I finally got a chance (it’s a secret though. So don’t tell).

I’m just going to apologize for this right now…I am so sorry. This fudge is crazy. I’m so sorry…again.

There are 3 cups of sugar in this fudge. 3 cups. That’s insane to me. But it works. It gives so much sweetness to the fudge. There’s also an entire package of white chocolate chips. I am totally okay with that (remember the muffins from last post? yeah, it’s my favorite). There’s also an entire jar of marshmallow fluff. I mean, why not? And you can’t have birthday cake without sprinkles, so you might as well dump a bunch of those on top. Because that’s the way we do.

Beware: this is addicting. My friend and I may or may not have eaten a couple pieces for breakfast a few days this week (no judgement please?). It’s a good idea to have people that you can give this away to. Don’t let yourself eat the whole thing. That’s just bad news.

Okay, I’m going to go continue looking up alter-ego names for a special project. Make this fudge, watch some Comic Con coverage, and maybe run a couple miles to burn off these calories. Well, that was my plan anyway.

 

 

 

 

 

 

Birthday Cake Fudge

recipe from Mrs. Bettie Rocker

3 cups sugar

1 and 1/2 sticks of margarine

One 5 oz can evaporated milk

1 (12 oz) bag white chocolate chips

One 7 oz jar marshmallow creme

4 Tablespoons yellow cake mix (just the mix, not the batter)

1 teaspoon vanilla

blue food coloring (or any color you want)

sprinkles

Line a 9×9 square pan with aluminum foil, leaving overhang on the edges to act as handles, and spray well with nonstick spray. In a large saucepan heat sugar, margarine, and evaporated milk over medium heat. Bring this to a boil and boil for 4 minutes. Remove from the heat. Stir in the chocolate chips, marshmallow creme, and cake mix until the chocolate chips are melted. Add the vanilla and stir well. Quickly pour 1/3 of the fudge into a bowl and add food coloring and stir until your desired color is reached. Pour the white fudge into the pan and spread out evenly. Place dollops of the colored fudge on top in different areas. Swirl the colored fudge around with a knife. Generously top with the sprinkles. Leave at room temperature to cool and then place in the refrigerator to harden. Once firm, cut into squares and serve.

This fudge will last in the fridge for up to a week.

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