After a recent failed attempt to make peanut butter fudge, I decided to make this (much simpler) recipe.  I think I found it in a magazine, but I’m not totally sure which one (maybe Simple & Delicious?).  It’s fast and easy to whip up, and it’s the perfect thing to round out your cookie platter!  It’s very rich, so you don’t need to cut it into very large pieces.

Double Decker Fudge

1 tsp. butter
1 cup peanut butter chips (I used Reese’s – find them in the baking aisle)
1 (14 oz.) can sweetened condensed milk, divided
1 tsp. vanilla, divided
1 cup semisweet chocolate chips

Line an 8×8 pan with foil; butter.  In a bowl, combine peanut butter chips and 2/3 cup sweetened condensed milk.  Microwave for 1 minute.  Stir.  Microwave for 15 second intervals, stirring until smooth.  Add 1/2 teaspoon vanilla.  Pour into pan and refrigerate for 10 minutes.  In a bowl, combine semisweet chocolate chips and remaining sweetened condensed milk.  Microwave 1 minute.  Stir.  Microwave for 15 second intervals, stirring until smooth.  Add 1/2 teaspoon vanilla.  Spread over peanut butter layer.  Refrigerate 1 hour until firm.  Use foil to remove fudge from pan.  Cut into 1-inch (or smaller) squares.  Store in the fridge until serving.

*Tip: Cut off the edges from around the sides (especially with a pan that has slightly rounded corners) so that you have nice, clean edges to work with on all sides before cutting into neat squares.

Enjoy!

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Tatertots & Jello

I hope my sweet mother-in-law does not mind me posting her recipe for this delicious apple dessert!  She posted it on her blog earlier this week.  It is so easy to throw together (even while babywearing!) and is also delicious for breakfast.  I’m not going to tell you how I know that…

Tad’s mom is a great cook and she makes so many healthy recipes.  I’m not sure, but I’m thinking this one might not fit in the “healthy” category, though.  🙂

Apple Crunch

Granny Smith apples (I used three large)
1 cup flour
1 cup sugar
1 tsp. baking powder
1/4 tsp salt
2 Tbsp. cold butter
1 beaten egg
cinnamon
nutmeg

Lightly grease the bottom and sides of an 8×8″ baking dish.  Peel and slice enough Granny Smith apples to fill the bottom of the baking dish.  In a bowl, combine all dry ingredients.  Cut in the butter.  Add the egg and mix until moistened.  Sprinkle this mixture over the apples.  Shake on some cinnamon (and I added nutmeg too) to taste.  Bake at 350 degrees for 30-40 minutes.  This recipe can be doubled to fit a 13×9″ dish. 

This is GREAT served with a cup of Pumpkin Spice coffee!  Enjoy! 

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This is a very dangerous recipe that Tad and I created in the kitchen last night. Very. Dangerous. But, oh, soooo good! The best part? No ice cream maker or rock salt required!
Double-Chocolate Ice Cream

2 cups heavy whipping cream
1 can sweetened condensed milk
1/3 cup chocolate syrup
1 Tbsp. cocoa powder, sifted
splash of pure vanilla extract
1/2 cup semi-sweet chocolate chips

Beat the heavy whipping cream until stiff peaks form. In a separate bowl, combine remaining ingredients and stir well. Fold in the whipped cream. Pour into a 2-qt. container and freeze for 6-8 hours until firm.
We love the light and fluffy (almost marshmallowy) texture that this ice cream has. Oh yeah, and the wonderful chocolate flavor!
You can use this basic recipe (sweetened condensed milk + whipping cream) and process to make all sorts of flavors of ice cream. We also made cinnamon bun ice cream, which was rich, but totally yummy.

Enjoy!

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