COOKING from the Heart with Karen Endsley
5 MINUTE FUDGE
Ingredients
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1 -14 oz can sweetened condensed milk
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1 -12 oz bag of semi-sweet chocolate chips
Directions
This is the easiest recipe EVER!!!!
Simply place chocolate chips in a microwave bowl and pour sweetened condensed milk over them.
Place in microwave and cook for 30 secs on high. Remove and stir, repeat in increments of 30 seconds until the chocolate is melted. Make sure not to overcook as the chocolate can burn and change the flavor and texture of the fudge.
Pour fudge into an 8×8 pan which has been lined with plastic wrap (to make it easier to remove and cut).
Refrigerate for several hours (or overnight) until fudge is firm.
Once fudge is completely solid, remove it from the pan, peel the plastic off and cut into little squares of deliciousness.
Enjoy!
Optional: You can add flavors such as mint or hazel nut extract (about ½ tsp) to change the fudge up.
These are super simple! You can use 2 to 5 ingredients depending on your liking. 🙂
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1 Egg white, beaten till frothy
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1/2 can of sweetened condensed milk (approx - 7 ounces)
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1 Tsp Vanilla extract
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1 -7 ounce bag of sweetened flaked coconut
*Optional 1/2 cup melted chocolate chips to dip the bottoms in or drizzle on top... Do this AFTER they cool.
Preheat oven to 350 degrees
Whisk egg white, sweetened condensed milk and vanilla in a large bowl.
Add coconut flakes and mix well. Using a tablespoon, scoop them out onto a cookie sheet covered with parchment paper or a silicon mat. Bake at 350 for 11 - 13 minutes or until golden brown.
Once they are cooled completely, for additional decadence, drizzle with melted chocolate or dip the bottoms in chocolate.
🙂
** You can even make these without the egg white and vanilla (those just bring them up a notch!)
Either way they’re awesome! I hope you enjoy them as much as I do 🙂
LUSCIOUS LEMON CUPCAKES
Check out episode #107
Ingredients
Cupcakes
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2 layer lemon cake mix
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1 pkg (3.4 oz) INSTANT lemon pudding mix
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4 eggs
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1 ¼ cup of water
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½ cup of oil
Frosting
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1 tub of Coolwhip brand vanilla whipped frosting (make sure not to get the whipped topping)
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1 jar (10 oz) lemon curd
Directions
Preheat oven to 350 degrees.
Line cupcake tin with paper liners or grease and flour the tins. In a large mixing bowl, combine cake mix, pudding mix, eggs, water and oil. Mix on medium speed for approximately 2 minutes. Fill cupcake tins approximately 2/3 full and bake for 15-17 minutes.
Check for doneness at 15 minutes by lightly pressing on cupcakes. They should spring back at your touch.
Cool completely before frosting.
For the frosting:
Empty the contents of the Coolwhip vanilla frosting into a large bowl.
Open the lemon curd and add entire contents to the bowl of whipped frosting. Fold together until completely mixed.
Once the cupcakes are completely cool, frost generously with lemon frosting.
Enjoy!!
Chewy Coconut Macaroons
Ingredients
CHOCOLATE PECAN PIE
Check out episode #107
Ingredients
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1 premade or home made 9 inch pie crust
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4 oz semisweet chocolate chips
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1 ½ cups pecans
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3 eggs
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1 c sugar (you can also use light brown sugar)
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3 Tbs of melted butter
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½ c light corn syrup
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1 Tbs vanilla extract
Directions
Preheat oven to 375 degrees.
Place pie crust in a 9 inch pie pan and flute the edges.
Spread pecans and semisweet chocolate chips into the unbaked pie shell. Set aside.
In a medium sized bowl, whisk the eggs. Once they are well beaten, add the sugar, butter, corn syrup and vanilla extract. Whisk until very well combined.
Pour into pie crust over pecans and chocolate chips (the pecans will float to the top).
Bake approx 10 min at 375, then lower heat to 350 and bake 20-25 minutes until filling is set.
Let cool about 30 minutes before serving. Yum!
Fudgy Black Bean Brownies
These healthy brownies are so delicious and fudgy, even the pickiest eater will never guess they are made from black beans!
Ingredients
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1 can - Unseasoned black beans -well rinsed
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(*Many black beans are seasoned with pork and rinsing will not be enough to remove that flavor -so be sure to use unseasoned!)
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½ cup - Quick Cooking oatmeal
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2 Tbs – Brown sugar
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3 Tbs – Dark cocoa powder (you can use regular if you don’t have dark)
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¼ cup -Vegetable oil
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1/3 cup -Pure maple syrup
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2 tsp -Vanilla
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¾ tsp -Baking powder
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¼ tsp -Salt
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¼ tsp -Cinnamon
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½ tsp -Espresso powder
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½ - 2/3 -cup Chocolate chips
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1/3 cup -chopped pecans or walnuts
Preheat oven to 350°
Place all ingredients except Chocolate chips and nuts into the bowl of the food processor. Process for approximately 3 minutes or until the batter is “smooth-ish”. The batter will not be completely smooth as the bean skins will not completely become creamed.
Pour the batter into a bowl and stir in the chocolate chips and nuts. You can omit the nuts, however, I like to add them as they help mask the texture of any bean skins that have not become pulverized. I typically reserve some chocolate chips to sprinkle on top, but this is not necessary.
Spoon the mixture into a greased 8 x 8 baking dish and place in the pre-heated oven. Bake for 15-18 minutes until done. Do not use the knife test as these are very fudgy and the knife will not come out clean. Cool for 15 minutes. The brownies will become more solid as they cool.
Cut into squares then for an added touch, sprinkle powdered sugar over them just before serving. Enjoy!!!