Easy Coconut Fudge

Easy Coconut Fudge

 

If you like chocolate and coconut, you will love this fudge!  It’s creamy and smooth and deeply chocolate.  And it’s got the flavor of coconut mingled though every bite.

Everyone in my family likes coconut, but we don’t always like a lot of the coconut texture.  So I kept the amount of coconut that’s stirred into the fudge at a minimum.  I used coconut extract to bump up the flavor though.

The result is perfect!   I had a lot of trouble staying out of this.  It’s so tempting to have just one more piece.

Here’s what you’ll need to make it:   [Read more…]

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Easy Salted Caramel Fudge

 

Easy Salted Caramel Fudge

Deep chocolate fudge topped with salted caramel – it doesn’t get much better than this!

And it only takes a few ingredients, along with a simple melting process to make this fudge.

I’ve made quite a few different kinds of fudge this week.  We’ve been debating over which is the favorite.  This one is a definite winner for some of us.  Others voted for the Coconut Fudge recipe that I’ll share tomorrow.

Mostly, we’ve had a tough time deciding because they’ve all been so good!

Here’s what you’ll need for the Salted Caramel Fudge:   [Read more…]

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Candy Cane Fudge (and how we tied this into Advent)

Candy Cane Fudge recipe

 

Last week I was asked if I could do a cooking demonstration during our church’s Advent dinner.  They wanted me to do something that would involve the kids.

At first, I had no ideas at all.  But the next morning, as I was thinking I was going to have to call back and decline, I had an idea.  This Candy Cane Fudge recipe is so easy and perfect to make with kids.

And it ties in well to Advent too.  Advent is about preparing (our hearts for Jesus), waiting, hoping and anticipating.

During the program at the church Advent dinner, I asked two girls to help me make the fudge.  I used a small, single burner on a table so we could melt the ingredients.  I showed them how to prepare the pan with foil and which ingredients to use (preparation).  The girls helped assemble everything.  Then they took turns stirring the fudge as it melted (waiting).

We stood to the side, working on the fudge while the rest of the program was going on.  At the end, we took the mic back and explained that we would pour the melted fudge into the prepared pan.  Then the girls sprinkled crushed candy canes over the top.

I explained that while we were stirring, we’d gotten a little sticky.  Things can get sticky in a situation when we have to wait.  Thankfully, God always has it under control, even when things look like a real mess to us!

I told the girls (and the rest of the people there) that we had more waiting and anticipating to do before we could eat that batch of fudge.  It would still need to chill in the refrigerator for 3-4 hours.

But I had a plate already done and cut for everyone to taste.  Another girl passed the plate around to all the people there.

Candy Cane Fudge ingredients

 

This is a variation on my favorite fudge recipe.  I’ve made Mocha Fudge and Chocolate Pretzel Fudge.  I’ve also got recipes coming next week for Coconut Fudge and Salted Caramel Fudge.

Candy Cane Fudge (and how we tied this into Advent)
Ingredients
  • 12 oz semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 can sweetened condensed milk
  • 2 Tbs. milk
  • 3-4 candy canes, crushed
Instructions
  1. Line an 8x8 pan with foil.
  2. In a 3 quart saucepan, melt all the ingredients, except the candy canes, together over low heat. Stir constantly. This will take about 10 minutes.
  3. Pour the melted fudge into the foil lined pan.
  4. Sprinkle with crushed candy canes.
  5. Refrigerate 3-4 hours or overnight.
  6. Remove from pan and foil. Cut into squares.
  7. Store in the refrigerator.

Candy Cane Fudge

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No Bake Pumpkin Spice Caramel Cheesecake Dessert

No Bake Pumpkin Spice Caramel Cheesecake Dessert

A few years ago, I learned that pumpkin cheesecake is a very common dessert to serve for Thanksgiving.  Cheesecake isn’t hard to make, but this no-bake version is even easier.

You can even make it a day or two ahead of time, which is perfect if you’re hosting Thanksgiving dinner!

This Pumpkin Spice Cheesecake Dessert is lighter tasting than a regular baked cheesecake.  The filling is fluffy and creamy, swirled with caramel sauce.  I used McCormick Pumpkin Pie Spice to give it a great flavor.

No Bake Pumpkin Caramel Cheesecake Dessert ingr

You’ll want to have your cream cheese at room temperature before starting this recipe.  It only takes a few minutes to stir the crust together and press it into the dish.  And the filling whips together quickly too.

I’ve been loving McCormick Pumpkin Pie Spice.  I’ve added it to Homemade Pumpkin Spice Ice Cream and other recipes.

But I’ve also used it sprinkled on bananas with a little honey and pecans for a morning snack.

I’ve made Pumpkin Pie Spice and Sugar Toast, by using it in place of cinnamon.  That really pumps up the flavor of plain old cinnamon sugar toast.

I’ve added it to oatmeal in place of cinnamon.  Pumpkin Pie Spice is versatile stuff!

Check out McCormick FlavorPrint for more ideas on combining and using spices and discover your own FlavorPrint Profile.

No Bake Pumpkin Spice Caramel Cheesecake Dessert
Ingredients
  • 2 cups graham cracker crumbs
  • 1 Tbs. sugar
  • 1 stick butter, melted
  • 2 packages (8oz each) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz) pumpkin
  • 1½ tsp. McCormick Pumpkin Pie Spice
  • 12 oz frozen whipped topping, thawed
  • ½ cup caramel sauce
Instructions
  1. Stir the sugar and graham cracker crumbs together.
  2. Add the butter and mix well. Reserve ½ cup for the topping.
  3. Press the rest into a 9×13 pan.
  4. Combine the cream cheese, sugar in a mixer bowl. Beat until well combined.
  5. Add pumpkin and Pumpkin Pie Spice to the mixer bowl and beat until combined.
  6. Fold in whipped topping.
  7. Spread pumpkin mixture onto graham cracker crust.
  8. Drizzle caramel sauce over the top of the pumpkin.
  9. Use a knife to swirl caramel into pumpkin fluff.
  10. Sprinkle remaining crumbs over top of dessert.
  11. Refrigerate 4 hours or over night.

No Bake Pumpkin Caramel Cheesecake Dessert

For more Thanksgiving recipe ideas, see American Homemade.  There are lots of ideas here to put a flavorful spin on traditional dishes.

Disclosure: I have partnered with McCormick and have been compensated for my time.  However, all opinions are my own.

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Pumpkin Ice Cream Pie with a Ribbon of Salted Caramel and Gingersnap Crust

Pumpkin Ice Cream Pie with a ribbon of salted caramel and gingersnap crust

 

Pumpkin and vanilla ice cream come together in this easy dessert!

It’s no secret that I love ice cream.  So when I saw this recipe for Pumpkin Gingersnap Ice Cream Cake from Shutterbean, I wanted it.  She used pumpkin and vanilla ice creams to make a loaf shaped cake with gingersnap crumbs in between the layers. (I love the buttery way she treated the cookie crumbs!)  She also used pumpkin butter to up the flavor of the ice cream.

My first plan was to go with the Shutterbean recipe.  But I decided to go with a pie shape instead.  And I added salted caramel sauce  too.

This would make a great dessert for Thanksgiving.  Cold desserts don’t seem as heavy as other types of desserts for some reason.  Even when they are decadently sweet and rich, like this one.

The other beauty of this pie is that it can be made ahead of time.  That’s important, especially if you’re juggling a lot of other dishes for a big Thanksgiving dinner.  It also means that leftovers don’t need to go to waste, because it will last a long time in the freezer.

Here’s what you’ll need:    [Read more…]

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Easy Apple Crumb Pie

Easy Apple Crumb Pie

 

Sliced apples, sugar, spices and an easy crumb topping come together for an amazing fall dessert!

Oh my!  This pie tastes so, so much better than it looks.  I didn’t take the time to really style the photo, because it smelled so amazing.

I pulled it out of the oven at the same time the rest of our dinner was ready.  We ended up eating it as a side dish, because we couldn’t wait for dessert :)

I’ve got another pie crust in the freezer and I can’t wait to make this pie again.

Here’s what you’ll need:   [Read more…]

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Homemade Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

 

Fall has always been my favorite season.  Probably because my birthday month is September.

But also because the weather gets so nice and there are so many fun things to do outside.  This year, I’m determined to finally go to a corn maze.  I’ve wanted to do that for years, but we’ve never followed through.

I found one nearby that has a more reasonable price than some of the others I’ve seen.  They even offer a “matinee” price for Saturday afternoon.  Going in the afternoon could be a little hot, but that’s okay.

We can come back to this Pumpkin Spice Ice Cream!  Pumpkin Piescream.  Pumpkin Spicecream.

I love all kinds of ice cream, especially if it’s homemade.  If you’ve never tried Pumpkin Ice Cream, make this your year to do it!  If you like pumpkin things, you’ll love this.

It’s perfect for early fall, when the weather’s still warm.

We had scoops of the ice cream with my birthday cake.  And I’ve eaten it in a bowl by itself.

I’ve also dolloped a small scoop into coffee to make a Pumpkin Spice Latte.

pumpkin spice latte with ice cream

 

And it goes great with chocolate, so bake up a pan of brownies and top them with Pumpkin Spice Ice Cream.

Pumpkin Spice Ice Cream on a Brownie

 

The recipe is so simple, with just a few ingredients and no cooking required.  McCormick Pumpkin Pie Spice makes it really easy to get great flavor in this recipe.  Here’s what you’ll need:   [Read more…]

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Cherry Limeade Cake

Cherry Limeade Cake

 

This cake.  Oh my word!

This cake is beyond fantastic.  You are going to want to make this cake!

Not only is this possibly the prettiest cake I’ve ever made (I’m not known for making pretty food), but it’s also one of the best tasting.  Maybe the very best.

I was inspired to create the recipe because of one of the donuts we served at Meredith’s wedding.  The Cherry Limeade donuts were my favorite of all of them.  They were cherry cake donuts with a limeade frosting that had the perfect amount of tang and sweet.

I knew I would use the Maraschino Cherry Cake recipe I made a few years ago.  It’s got such a pretty color and definite cherry flavor that isn’t overwhelming.

Cherry Limeade Cake - maraschino cherry cake with limeade frosting

But I was a little stumped as to the frosting.  My first thought was to buy limeade mix.  You know, like lemonade mix only limeade flavor.  I was thinking of doing something like I did with the Strawberry Lemonade Cookies.  The problem was, they don’t sell limeade dry mix.

Thankfully, I talked to my mom before I started the frosting and she reminded me that there’s a frozen limeade concentrate.  She suggested using that.  I probably could have used straight up lime juice instead, but I was stuck on the idea of limeade.  And the frozen concentrate gave me exactly what I wanted – a sweet, tart, definite lime flavor that complemented the cherry cake perfectly.

Grab your grocery list, because you’re going to want to add these ingredients to it!  Here’s what you’ll need:   [Read more…]

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Homemade Lemon Ice Cream

Homemade Lemon Ice Cream

 

If you like lemon and ice cream, you will love this!  Homemade Lemon Ice Cream is based on my old no-cook ice cream recipe, with cream cheese added.

I bought the lemon curd a while back and stashed it in the pantry. Sometimes I buy inspiration ingredients.  I don’t have a specific plan for them, so they just wait until a good recipe idea hits me.  That was the case with this jar of lemon curd.

This ice cream is creamy, smooth and full of lemon flavor.  It’s simple to make, since there’s no cooking involved and it only has five ingredients.

Here’s what you’ll need:   [Read more…]

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Chocolate Cobbler in the Slow Cooker and A Dessert that Flopped

chocolate cobbler in the slow cooker done

 

I’ve been creating lots of dessert recipes for the Slow Cooker Desserts Series.  But my attempt this week failed.

Rice pudding does not really work in a slow cooker.  Or if it does, it’s more temperamental than other desserts.

I tried to make Cranberry Orange Rice Pudding topped with pistachios.  The flavor was good, but it wasn’t pudding-ish at all.  It was more like overcooked rice.  Not blog worthy at all.

So I decided to share one of the first slow cooker desserts I ever made.  It’s also still one of my favorites.

You probably have all the ingredients in your pantry to make it.  I love recipes like that.  And it’s chocolate.

You can find the recipe for Chocolate Cobbler in the Slow Cooker here.

And find all the recipes in our Slow Cooker Dessert series here.

Slow Cooker Dessert Series

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