Thursday, June 10, 2021

Easy Ganache

Hello and WELCOME to my new subscribers!  It is so good to see you all, it has been a little but but I know you all understand "life".  It is all going a million miles an hour and I love it, mostly!

I wanted to share my easy ganache recipe.  It really is a basic that I should have shared long, long ago.  It is the glorious ingredient in so many things and it is the crowning glory of so many more!

I will show you in the video, how to use my ganache 3 ways.  Glazed topping, whipped frosting, and truffles!

You can double or triple this recipe depending on what you are doing and how much you need.   I ALWAYS use semi sweet chocolate chips.  Here we go!

2 cups semi sweet chocolate chips

1 cup heavy whipping cream

1/4 tsp vanilla extract

In a bowl, place your chips.  Then, either on your stove top or in the microwave, scald your heavy cream.  That means you need it to be bubbling around the outside but not boiling.  Pour it carefully over the chips, make sure they are all submerged and wait 2 minutes.  Let the heat of the cream work and then take a whisk and start mixing slowly.  You aren't looking to incorporate air, just mix the chocolate and cream together.  When it is smooth, add your vanilla.  Now.....

You can immediate dip cupcakes, or donuts, eclairs, cream puffs, etc in the ganache after letting it set about 5 to 10 more minutes.  

You can let it cool in the fridge, like over night.  Take a hand mixer to it and whip it.  You can see it changing color to a lighter brown as air incorporates and it basically transforms to the most decadent silky chocolate whipped cream you have ever been blessed enough to indulge in!  Pipe it on or spread it between cake layers, frost cakes, cupcakes, eat it with a spoon.  I would NEVER do that, but...I mean I have done it and highly recommend it!

Last of my choices is truffles.  Let it get really solid, use a small cookie scoop or spoon, roll into balls and then roll in anything...crushed chocolate candies, nuts, coconut, cocoa, powdered sugar, maybe stick a surprise in the center!

Here is a link to my video.  Make sure to subscribe, I would LOVE to have you!  


Thursday, February 25, 2021

Fluffer Nutter Cake

 Good Evening and welcome back to my website and recipe blog!  Thank you for clicking the link and I hope you will follow directly so you don't miss any new recipes!  Maybe even look back on some favorites!  You can use the search bar to search keywords if you are on a PC or on your mobile device go to your desktop view and you will see it!

It is good to see you again!  It has FINALLY stopped snowing and being -30 degrees here in Nebraska.  Whoa, that is like, the kind of cold that makes your face instantly go numb and you can't even move your mouth to speak! I hope everyone is warming up, snow is melting and we are just around the bend from Spring!  (My favorite time of year btw)

I wanted to share my Fluffer Nutter Cake with you tonight.  I grew up eating peanut butter and honey or peanut butter fluff sandwiches!   Was it a favorite of anyone else?  I still indulge from time to time but BOY is it sweet!

Here we go with the recipe!  I was thinking Spring when I made this, and so I added pastel star sprinkles on top, you add what you want, even crushed peanuts if you want or nothing.  I needed sprinkles.  

Prepare one white cake.  From a box, from scratch,  no judging here.  Make it ahead or make it just before so you can pour the peanut butter mixture on while it is still warm if you want.  I poked holes in mine, the  mixture is a little thick so make BIG holes, or add a little milk to it to thin it a HAIR!

You will then need:

8oz jar of creamy peanut butter

13oz + 1/2 cup marshmallow creme/fluff

1, 8oz container of whipped topping

Combine peanut butter and 13 oz container of marshmallow creme together in a bowl and microwave until it has thinned out considerably.  If it doesn't thin out as much as you want, and you want it to for sure run into the holes on your cake, add 2T of milk and mix completely.  You may need to give it another 30 seconds in the microwave.  Make sure it is completely mixed and then pour and spread over the top of the cake.  Evenly spread it on top and lick the spatula!  Seriously, it is the nature of the beast.

Now, with a hand mixer combine 1/2 marshmallow creme and container of whipped topping.  Mix until combined and spread on top of the peanut butter mixture.  Cover it evenly and then dress the top how you like...IF you like.  Again, I would recommend licking the spatula.

Put this baby in the fridge for about 30 minutes before serving and BAM.  That is what I call heaven right there!


Tuesday, February 2, 2021

Cheese Stuffed Bread Sticks

 (This recipe makes 8 bread sticks)

Good Evening friends!

I just returned from a long weekend taking care of my dad with 2 of my sisters.  Boy was that an experience.  I have come away with 2 important messages...\



oops there are 3,


We did however do lots of laughing,  reminiscing, and walking down memory lane.  He went straight to  him and my mom's first date and the "best set of legs he had ever seen".  He is right...I mean it is what it is.  It was a good weekend and all is well.  He has been out of the rehab facility for 5 months just living his best life.  He refers to his meds as his "chicken feed". he wants to be called "Sweetface" and expects 3 meals a day.  Seriously dad?  HA!  Gonna take a hard pass on a career in nursing!

A few nights before I left I wanted to make a nice dinner.  I made steaks and wanted to use up some things in the fridge for sides.  Always shop your fridge and freezer, use things up, don't through your money/food away.  I had a roll of refrigerated pizza dough that needed used.  It must have snuck to the back of my fridge and honestly I had no idea if it was even still good.  I know that has HAD to have happened to  you too!  Right?  Please?  Somebody?  I had 8 rogue string cheeses that were spying on the new cheese and honestly, who can't make something amazing out of pizza dough and mozzarella cheese sticks?

These are easy and I contemplated not even sharing the recipe with the video, but I am.  There are always beginners out there and easy recipes are a good thing!

You will need:

1 roll of refrigerator pizza dough

8 mozzarella string cheese sticks

4T melted butter

1 tsp garlic powder

Italian Seasoning

Preheat oven to the temperature recommended on the package of crust.  Roll out slightly and cut into 8 pieces.  Cover the ends of the cheese and then "smoosh" the dough around to seal and cover the entire stick!  Lay on a parchment lined baking sheet or spray with cooking spray.  Do this until each bread stick is made.  Melt butter and add in garlic powder.  Add more or less if you prefer.  Brush over  breadsticks and then sprinkle each with Italian seasoning.  Bake in the oven until golden brown which will be the time that the pizza dough package recommends.  Serve right away with marinara, ranch or no dipping sauce at all!  OHHHHH dunk these in tomato soup even!  Serve with any soup!

These can be many things but the most important thing they are is DEELISH!


Sunday, December 20, 2020

4 Chip Fudge

 Who else has such a huge stash of random flavored "chips" you could make this like 10 times over?! HA!  ME!  

My dear friend and HUGE supporter of my YouTube and blog, Jenny has told me about her amaing fudge for at least a couple of years.  She has claimed it is the best fudge she and her family have ever eaten.  I thought this whole time she was the queen of this recipe, turns out Taste of Home is!  However, when my husband and I tried it, it is clear we don't care where it came from.  In my heart it came from Jenny aka SGM.  I am so glad I made it for you!

There is a video as well, so make sure to head over to my YouTube channel to watch it and don't forget to SUBSCRIBE!

This flavor is SO unique.  The layers of flavor are dead on.  I am going to give you the direction just as she gave them to me.  I have only made cheater-cheater fudge.  I was nervous but here we go!

You Will Need:

3/4 cup butter

1, 14 oz can sweetened condensed milk

3 TBSP milk

1 pkg (12 oz) semisweet chocolate chips

1 pjg (11.5 oz) milk chocolate chips

1 pkg (10 oz) peanut butter chips

1 cup butterscotch chips

1 jar (7 oz) marshmallow creme

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped walnuts

Line a 13X9 pan with foil and butter generously, set aside.

In a large heavy saucepan, melt butter over low heat.  Add in all of the chips,  Cook and stir Constantly until smooth.  The mixture will first appear separated but continue stirring until flully blended and glossy looking.  This will take about 10 minutes of continual stirring!  Remove from the heat, stir in the marshmallow creme and extracts until well blended.  Stir in the nuts and mix to combine.

Pour into prepared pan, smoothing the top and refrigerate until set.  

Yields about 4.5 lbs of fudge.  You better find someone to share with!

ENJOY this amazing recipe and thanks Jenny for your unwavering support and friendship!

Monday, November 30, 2020

The BEST Peanut Butter Pie

 Good Evening friends and peanut butter lovers!

Yes, I addressed you by name.  Called you out.  Called some of us by the name that gets our attention immediately!  PEANUT BUTTER FREAKS

I hope you all of my fellow Americas had a wonderful Thanksgiving and all of you are doing well and keeping healthy!  

I had every intention of getting this recipe out before Thanksgiving and it just wasn't in the cards for any of us.  This is a no bake pie, and it is one in a million.  Sometimes you just hit a recipe, spot on and I even tested this baby twice, all for your sake of course.  All for my fantastic readers.  I didn't want to taste test it twice, neither did my husband, but we did it for you.  We are sacrificial like that! 

I can only compare this consistency to a Frensh Silk Pie which in case you have never tried mine is right here.  The texture and richness is out of this world.  Oh yeah, a dab will do ya with this pie.  Trust me!

 Here is what you will need:

1 1/2 to 1 3/4 SMOOTH peanut butter

1 8oz brick of cream cheese

1 cup powdered sugar

1 tsp vanilla extract

1 8oz container of whipped topping

1/2 cup heavy whipping cream

1 graham cracker crust

 Combine first 3 ingredients and mix with a hand mixer until smooth and creamy.  Don't worry about over mixing, you want some air incorporated!  When it is completely combined, add in whipped topping and do the same.  Mix until smooth.  Add heavy whipping cream and mix about 2 minutes, you want the whipping cream to create a little volume in your pie.  The results will truly be worth it.  Pour or spoon into your crust and cover.  Refrigerate for at least 8 hrs.

 Before serving top with whipped topping or sweetened whipped cream!




Friday, October 30, 2020

The PERFECT Rice Krispy Treats

 ....and I am  not even kidding!

Oh...hey there!  Long time no see.  I wonder how many blog posts I have started that way.  When I tell you my 2020 got worse a few weeks ago, you might not believe me, but it did.  Please keep me and my family in your prayers for safety, peace, and understanding.  Thank you!

I have a long time relationship with rice krispy treats.  As a kid they were one of my favorites, and my mom used to make the best Scotcharoos too!  She always made them when it was my turn to take treats to CCD.  Remember the days of taking homemade food for treats?  Me too.  Anyway, they were always a hit and became a fast favorite of mine.

I have spent my ENTIRE adult life DEDICATED to the exact and perfect measurement of all Rice Krispy Treat ingredients for the perfect gooey, chewy, NEVER HARD square of goodness.  I was successful, (thank you, thank you) years ago but don't think I have ever shared.  For most of my American friends, you know all about these treats but for my foreign friends, this might be a fun treat to try!  Through out the box, those measurements are useless!  Here we go!

8 cups Rice Krispy Cereal

20 ozs  marshmallows

1.5 tsp vanilla extract

1/2 cup salted butter

In a heavy bottom pot, melt butter completely.  Add in marshmallows and slow constantly on LOW heat until all marshmallows are melted and combined with the butter.  YUM!  Add in vanilla and stir it in.  Now pour in your cereal and stir well, from the bottom up.  Stir until the marshmallow mixture is completely combined with the cereal.  Pour into a 9x13 pan and spread evenly.  Top with sprinkles if you choose.  I MUST have sprinkles.  You don't have to do the but they won't be as fun and you won't be as cool without them.  Just sayin.....



Thursday, August 13, 2020

Nutty Zucchini Bread

 Hey ya'll!!!!  Everyone doing ok in the midst of our world crisis?  You are all constantly in my prayers for your health and safety.  Speaking of health.....

Someone gave me zucchini.  It is a fear of mine EVERY. SINGLE. SUMMER.  It is 3rd on my list of "omgosh what if they share" only to squash and eggplant.  I have tried, I HAD to as a kid, as an adult,my answer is "just say no".  Don't try to hide it, puree it (looking for the puking emoji) or attempt to pass it off in any other creative fashion.  So my husband comes home with said zucchini and if you know how much I refuse to waste food, I pondered.  I pondered and I thought.  I pondered and I thought and I puked in my mouth.  I pondered, I thought, I puked in my mouth and I got myself together.  There has to be a way to use this. I left it on the counter for DAYS.  Now I do have a slight fair for the dramatic.  I got that from my husband and mom.  2 days ago my husband asked me if I had decided what to do with it and I said I had not, but whatever I DID make, he was eating it too!

We decided on bread.  We decided on bread that I had gotten a recipe for from my sister who I swear can make anything into a "bread".  We tried it.  It wasn't horrible but I needed more, I wanted to really not notice the zucchini.  I made it again....we like it, we ate it, we even put one in the freezer for later because we wanted to SAVE IT!  Whaaaaaaaat?  I KNOW!

I also filmed a video which will be linked somewhere here!  If you have not subscribed to my channel on YouTube, please do!  I don't just cook there, I do a little of this, a little of that, etc.  Let's get to baking!

You Will Need:

2.5 cups grated zucchini

3 eggs

2 tsp vanilla

1 cup brown sugar

1 cup granulated sugar

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

3 cups all purpose flour

1 cup walnut pieces or any other nut of your choice (lol)

Preheat your oven to 325 F,  This will make 2 loaves of bread.  Spray both loaf pans with non-stick cooking spray, or line with parchment paper.  Set them aside.

Mix all ingredients except nuts and flour.  When it is mixed completely add in the flour and nuts.  Mix until just combined!

Divide into 2 loaes and bake for 60-75 minutes!  Let cool completely, and enjoy!  Zucchini bread that doesn't taste like zucchini!