Hurricane Fudge
Today is the perfect day to make fudge that is if you still have power. Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe. Hunker down and eat fudge!
INGREDIENTS
2 Cups Sugar
2/3 Cup Evaporated Milk
12 Regular Size Marshmallows
1/2 Cup Unsalted Butter
1/8 Teaspoon Kosher Salt
8 Ounces Semisweet Chocolate Chips
1 Cup Chopped Nuts – Optional
1 Teaspoon Vanilla Extract
Prepare an 8×8 inch pan by greasing with butter. Set aside. In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Cook over a medium heat and stir constantly until the mixture is bubbly. Boil and stir for 6 minutes. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Add the chopped nuts, if you are using nuts, and the vanilla. Spread into the greased pan and place in the fridge for 5 hours. Remove from the fridge and cut into squares. Makes about 2 dozen pieces of fudge.
Chocolate Cupcakes
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Caramel Apples
Really, it wouldn’t be Halloween without caramel apples!
INGREDIENTS
6 Small Apples
6 Popsicle Sticks
14 Ounces Unwrapped Caramels
2 Tablespoons Half & Half
2 Cups Chopped Toasted Nuts (Peanuts, Pecans or Walnuts) – Optional
It is best to use tart apples for these caramel apples. Wash and dry the apples. Remove the stems and insert a popsicle stick into the stem end of each apple. Butter a baking sheet. Place the apples on the baking sheet. In a medium size saucepan combine the caramels and the half & half. Cook and stir over a medium low heat until the caramels are completely melted. Stir constantly. Turn off the heat. You will now need to work quickly. Dip each apple into the hot caramel mixture. Turn to coat. If the caramel mixture becomes too thick to easily coat the apples then heat again over a low heat. If you have opted for finishing them off with nuts then place the chopped nuts into a small bowl and dip the wet caramel apple into the nuts. Place on the buttered baking sheet and let stand until set. Serve the same day. Makes 6
Lemon Cake With Nutella Cream Cheese Frosting
What can I say? This cake is delicious!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Butter
1 1/4 Cups Sugar
3 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Teaspoons Lemon Extract
Preheat your oven to 350° F. Grease and flour a Bundt cake pan and set aside. In a large size bowl, combine the flour, salt, sugar and baking powder. Add the milk, butter, eggs and vanilla and lemon extract. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 35 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 20 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Frost with Nutella Cream Cheese Frosting. Serves 8
Nutella Cream Cheese Frosting
INGREDIENTS
1 Cup Nutella Spread
8 Ounces Cream Cheese
1/2 Cup Butter
1/2 Cup Powdered Sugar
Let the cream cheese, Nutella and butter sit in a bowl at room temperature for about an hour or until softened. Beat with a mixer. Add the vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Butterscotch Oatmeal Blondies
I have always been in love with butterscotch. These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
3 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Old-Fashioned Oats
1 2/3 Cups Butterscotch Chips
Preheat your oven to 350° F. In a medium size bowl combine the flour, baking soda, salt and cinnamon. Set aside. In a large size bowl beat the eggs for 1 minute. Add the softened butter, the sugars and the vanilla. Beat for another minute. Slowly add the flour mixture and beat for 30 seconds. Add the oats and butterscotch chips and mix until just combined. Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it. I like using parchment paper though. Pour the batter into the pan and bake for 45 minutes or until done. Remove from the oven and let cool completely before cutting into squares. Makes about 2 dozen bars.
Banana Pumpkin Pie Cupcakes
If you want a cupcake that will please a crowd then look no further. These cupcakes are great as a snack or for dessert.
INGREDIENTS
1/2 Cup Softened Butter
1 Cup Sugar
2 Eggs
3 Medium Mashed Ripe Bananas
1/4 Cup Buttermilk or Sour Milk
3 Teaspoons Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
2 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
Frosting:
2 Cup Confectioners’ Sugar
1/2 Cup Softened Butter
2 Teaspoons Vanilla Extract
3 Tablespoons Milk
Preheat your oven to 350° F. In a large size bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Beat well after each egg is added. Add the mashed bananas, buttermilk, vanilla and pumpkin pie spice. Beat well. In a medium size bowl combine the cake flour, baking powder, baking soda and kosher salt. Gradually add the flour mixture to the wet mixture. Mix well. Pour the batter into paper lined muffin cups two thirds full. Bake for 20 minutes until done. Remove from the oven and cool for 10 minutes on a wire rack. Remove from the muffin cups and let cool completely on wire racks. For the frosting: In a large size bowl, beat the confectioners’ sugar and butter until fluffy. Beat in the vanilla and the milk. Pipe the frosting over the cupcakes. Makes 1 1/2 dozen
Double Dutch Brownies
Melted chocolate and chocolate chips make these Double Dutch Brownies doubly delicious. They are a real treat!
INGREDIENTS
1 1/2 Cups Sugar
2/3 Cups Butter
1/4 Cup Water
4 Cups Semisweet Chocolate Chips – Divided
4 Eggs
3 Teaspoons Vanilla Extract
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
Chocolate Frosting (Optional)
Preheat your oven to 325° F. In a large size heavy saucepan combine the sugar, butter and water. Bring to a boil and stir constantly. Remove from the heat and stir in 2 cups of chocolate chips. Cook until the chocolate chips have melted. Set aside. In a large size bowl mix together the eggs and vanilla extract. Slowly pour the melted chocolate mixture into the egg mixture. In another large size bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the chocolate mixture. Add the remaining chocolate chips. Grease a 13×9 inch baking pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35 minutes. Remove from the oven and let cool completely on a wire rack. When cooled either frost with chocolate frosting or just cut into squares. YUM!! Makes 3 dozen
Banana Cake
I like making this cake when I have those leftover overripe bananas. If you like the taste of banana then you’ll love this cake!
INGREDIENTS
1/2 Cup Butter
1 Cup Mashed Banana
1 Cup Buttermilk or Sour Milk
4 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Rum
2 Cups Brown Sugar
2 1/2 Cups Unbleached Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
Preheat your oven to 350° F. In a large size bowl mix together the first seven ingredients. Mix well. You will love the smell. Next, mix the flour, baking powder, baking soda and salt in a medium size bowl. Add the flour mixture to the sugar mixture. Stir. Grease and flour two round metal cake pans. Pour the batter into the prepared pans and bake for 30 minutes until golden brown. Remove from the oven and let cool until the cakes are completely cool. Remove from the pans and place the bottom layer onto a cake plate. Frost the top of the bottom layer of the cake with cream cheese frosting. Place the second cake on top of the frosted bottom layer. Finish by frosting the top and sides. Serves 8
**To Make Sour Milk: Mix 3/4 Cup milk and 1/4 Cup lemon juice. Let sit for about 5 minutes before using.
Cream Cheese Frosting
INGREDIENTS
1 Package Cream Cheese
1/2 Cup Butter
2 Teaspoons Vanilla Extract
2 Teaspoons Lemon Juice
2 Cups Powdered Sugar
Let the cream cheese and butter sit in a bowl at room temperature for about an hour or until softened. Then beat with a mixer. Add the lemon juice and vanilla extract. Beat until fluffy. Slowly add the powdered sugar. Keep on beating until you get a very smooth texture. Frost your cooled cake.
Single Crust Pastry Dough
If you want to make a double crust then just double the recipe.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1/2 Cup Unsalted Butter – Cut Up
1/4 Cup Ice Water
In a medium size bowl stir together the flour and salt. With either two forks or a pastry blender cut in the butter until the pieces are pea size. Sprinkle 1 tablespoon of the ice water over the flour mixture. Toss with one of the forks. Push the moistened pastry to the side of the bowl. Repeat the moistening of the flour mixture by using 1 tablespoon of the ice water at a time until the flour mixture is moistened and you’ve used all of the ice water. Gather the flour mixture into a ball and knead gently until it holds together. On a lightly floured surface use your hands to slightly flatten the pastry. Roll the pastry from the center to the edges into a circle which should be about 12 inches in diameter. Makes 1 pie crust.
Country Plum Tart
Just spoon the filling in the center of the pastry circle and leave a 2 inch boarder around the filling. Gently fold the pastry edge over the filling. Pleat the pastry as necessary to keep it flat against the fruit. Use the parchment to lift the pastry. Sprinkle with cinnamon sugar.
INGREDIENTS
1 Recipe For A Single Crust Pie
1/4 Cup Sugar
4 Teaspoons Unbleached Flour
1/4 Teaspoon Ginger
2 Cups Sliced Plums
1 Tablespoon Lemon Juice
Cinnamon Sugar
Preheat your oven to 375° F. Prepare the pastry for a single crust pie. On a large piece of lightly floured parchment paper roll the pastry into a 13 inch circle. Slide the paper with the pastry onto a baking sheet and set aside. For the filling you will want to get a large size bowl. Stir together the sugar, flour and nutmeg. Add the slice plums and lemon juice. Toss until well coated. Mound the filling in the center of the pastry. Leave the outer 2 inches uncovered. Fold the uncovered pastry up over the filling. Pleat as necessary. Sprinkle the filling and pastry with the cinnamon sugar. Bake for 50 minutes or until the filling is bubbly and the crust is golden. You may want to cover the edge of the tart with foil the last 10 minutes of baking to prevent overbrowning. Remove from the oven and cool for 30 minutes on the baking sheet on a wire rack. Makes 1 Country Plum Tart and serves 4. 
