Saturday, March 23, 2013

Peanut Butter Fudge

If you know someone that loves peanut butter AND fudge, then make this as a surprise for them. Or make them for yourself. I mean. Come on. Who doesn't love peanut butter? Well, besides people who are allergic and have a sensitivity? This looks sooo good! I'm excited to give this a try!

1/2 cup butter
2 cups brown sugar
1/2 cup evaporated milk
1 cup peanut butter
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil until your thermometer reaches 234 degrees Fahrenheit (approximately 4 minutes), stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Tuesday, March 19, 2013

Cannoli Cupcakes

Cupcakes are awesome! Everyone loves them. But what if you want to put an Italian twist on them? Well. Cannoli cupcakes do just that. Cannolis are amazing if you have tried them. If you live in Canada, then just think about one of those donuts that have the cream stuff in the middle at Tim Hortons in them. It's kind of like that. Anyways... Cannoli cupcakes look so good! I have yet to make them. These look like a good thing to have for a picnic or at a party! It's making me hungry just by looking at the picture!

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup salted butter, at room temperature
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
Cannoli Topping
  • 2/3 cup Mascarpone cheese
  • 2/3 cup Ricotta cheese, strained slightly*
  • 5 Tbsp powdered sugar
Sweetened Chocalate Whipped Cream
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 Tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 3 Tbsp mini semi-sweet chocolate chips, for garnish
  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.
For the cannoli topping
  • In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.
For sweetened chocolate whipped cream
  • In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form.
To assemble cupcakes
  • Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.
  • *Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

Wednesday, February 20, 2013

Vanilla Sugar

Ever had a recipe that called for Vanilla Sugar? Don't know what Vanilla Sugar is? What happens if you know what it is and can't find it anywhere? Well, for those who don't know what Vanilla Sugar is, Vanilla sugar is a common ingredient in various recipes, such as Dutch, German, Polish, Swedish, Finnish, and Croatian desserts and various European desserts. You can make it with sugar and vanilla beans or with vanilla extract. The recipe that I have is made of sugar and vanilla extract. The reason that I looked up this recipe was because I had found a recipe for home made hot chocolate. I'll make another post for the hot chocolate. But I think that this is a MUST HAVE recipe, not just for home made hot chocolate!
1-2 cups of sugar + 1 tsp vanilla extract. Spread over parchment or wax paper lined tray and allow to dry for a few hours. Store in a plastic bag. May have to crush sugar with a rolling pin.

Wednesday, January 30, 2013

Tiny Teddy Cars

This is a really good recipe if you have young ones at home. It looks cute and is the perfect snack for them when they come home from school. It's not exactly the most healthy snack but it should carry their chocolate craving for the day. It doesn't take a long time to make. Hopefully when you and your child make these, it turns out well and yummy!


Prep Time:

20 mins

Cook Time:

2 mins


  • 100g milk chocolate, melted
  • 1 bag Milky Way bars (you will need 24)
  • 1 box Tiny Teddy biscuits, honey flavour
  • 1 bag Smarties (340g)


Set out a tray or serving plate for the Teddies.
Sort the Smarties into colours and cut 12 Smarties in half with a sharp knife to use for steering wheels (keep in mind steering wheel colours need to match with wheel colours).
Remove the wrappers from the Milky Way bars.
Cut 24 Tiny Teddies in half at the belly button using a sharp knife.
Place the melted chocolate into a resealable bag and snip a tiny corner off. Squeeze out a few drops of chocolate to glue 4 Smarties 'wheels' on each car then place on the serving tray.
Place a few drops of chocolate on the top of each 'car' and sit the Teddy's on. Place a drop of chocolate on the 'car' in the front of each Teddy and glue on steering wheels

Wednesday, January 2, 2013

Tiramisu Bowl

I had this recipe in a calender from last year. And yes, there are calenders with recipes in them. This calender had a lot of recipes for meals and stuff. But I found this in the month of April. It's a calender from Walmart. I never made it but I hope that I will soon. I hope you all enjoy it.

1 pkg(250 g) Philadelphia Brick Cream Cheese, softened
3 cups cold milk
2 pkg (4 serving size each) Jell-O Vanilla Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping, divided
48 Nilla Vanilla Wafers
1/2 cup brewed Nabbo Full City Dark Coffee, cooled, divided
2 squares Baker's Semi-Sweet Chocolate, grated
1 cup Fresh raspberries

1. Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups whipped topping
2.Line 2-1/2 L bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of pudding mixture and half of the chocolate. Repeat all layers.
3. Top with remaining Cool Whip and raspberries. Refrigerate 2 hours.

Tuesday, January 1, 2013

Cheesecake Cookie Bars

I made this for my family's New Year's Day dinner last night and have yet to have it with my family. It looks pretty good so far. I love how I test things with my family first. They're kind of like my lab rats! I hope it all goes well.

1/3 cup brown sugar
1 cup flour
1/2 cup chopped pecans
1/3 cup butter, melted
8 oz cream cheese, softened
1/4 cup sugar
1 egg, beaten
2 tbsp milk
1 tbsp lemon juice
 1 tsp vanilla
Fresh Strawberries, for garnish, if desired (I'm using raspberries, the strawberries looked awful!)

Mix brown sugar, flour, pecans and melted butter. Reserve 1/3 cup crumbs and press remaining into an 8" square pan. Bake at 350 degrees for 12-15 minutes. Meanwhile, prepare filling. Blend cream cheese and sugar well. Beat in remaining ingredients until smooth. Pour evenly over crust. Sprinkle with reserved crumbs. Return to oven and continue baking for an additional 15-20 minutes, or until set. Once cooled, cut into squares and then diagonally to make a triangle shape. Garnish with fresh strawberry halves, if desired.