dessert

Easy Pineapple Carrot Cake

March 24, 2015 by Tiffany King 13 Comments

You are going to want to make this cake! It’s amazingly moist and full of flavor.

And the best part is that it’s really easy.

Even the decorating part is easy. Trust me. I’m the queen of ugly cakes. If I can do this, anyone can. Putting the nuts all around the sides is a quick way to make a beautiful cake. And it covers up any crumbs in the frosting too. Bonus!

The cake itself starts with a cake mix. I doctored up a box of carrot cake mix with two skinny carrots that I rescued from the bottom of the fridge. I also added some crushed pineapple.

Here’s what you’ll need for the cake: [Read more…] about Easy Pineapple Carrot Cake

Hot Fudge and Peanut Butter Sauce Sundaes aka Mini No Way Jose Sundaes from Disney’s Beaches and Cream

February 5, 2015 by Tiffany King 1 Comment

I have wanted to make these sundaes forever. Ever since I first saw a photo of a No Way Jose Sundae from Disney’s Beaches and Cream.

Have you seen what those look like?

I’ve never had one. I’ve never even been to Beaches and Cream restaurant. But the sundaes! Oh my! They are huge and running over with hot fudge and peanut butter sauce.

There’s no way I could eat an entire No Way Jose.

So I decided to make a mini version. I left off the whipped cream and the other extras. Believe me – it was rich enough without those!

This is more method than recipe, but I did make the peanut butter sauce. I guess you can call it “from scratch”. Two ingredients and you stir and warm. Pretty easy!

I used store-bought vanilla ice cream and store-bought hot fudge. The peanut butter topping is a little like peanut butter magic shell. It hardens a bit when it hits the cold ice cream. It reminded us a little of the texture of peanut butter in our favorite Homemade Brand Peanut Butter and Chip ice cream.

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Peanut Butter Ice Cream Topping

Ingredients

1/2 cup peanut butter
1/3 cup Karo syrup or honey

Instructions

Stir together.
Warm in microwave.
Serve over ice cream.

Notes

You don't have to measure this. Dip out a large spoonful of peanut butter. Add a big squirt of Karo or honey. Close enough!

Easy Coconut Fudge

December 18, 2014 by Tiffany King 3 Comments

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…] about Easy Coconut Fudge

Easy Salted Caramel Fudge

December 17, 2014 by Tiffany King 9 Comments

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…] about Easy Salted Caramel Fudge

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

December 11, 2014 by Tiffany King 9 Comments

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.

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.

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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

Line an 8x8 pan with foil.
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.
Pour the melted fudge into the foil lined pan.
Sprinkle with crushed candy canes.
Refrigerate 3-4 hours or overnight.
Remove from pan and foil. Cut into squares.
Store in the refrigerator.