5 MINUTE FUDGE
1 -14 oz can sweetened condensed milk
1 -12 oz bag of semi-sweet chocolate chips
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.
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. 🙂
1 Egg white, beaten till frothy
1/2 can of sweetened condensed milk (approx - 7 ounces)
1 Tsp Vanilla extract
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
2 layer lemon cake mix
1 pkg (3.4 oz) INSTANT lemon pudding mix
1 ¼ cup of water
½ cup of oil
1 tub of Coolwhip brand vanilla whipped frosting (make sure not to get the whipped topping)
1 jar (10 oz) lemon curd
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.
Chewy Coconut Macaroons
CHOCOLATE PECAN PIE
Check out episode #107
1 premade or home made 9 inch pie crust
4 oz semisweet chocolate chips
1 ½ cups pecans
1 c sugar (you can also use light brown sugar)
3 Tbs of melted butter
½ c light corn syrup
1 Tbs vanilla extract
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!