This fudge was so delicious and easy to make [and you guys know I’m all about cooking being easy!] This would make a super budget-friendly Christmas gift!
Chocolate White Chocolate Fudge
- 1 1/2 cups sugar
- 2 tablespoons butter
- 2/3 cup evaporated milk (5 oz. can)
- 2 cups mini marshmallows
- 1/4 cup unsweetened cocoa powder
- 1 cup white chocolate chips
- 1 teaspoon vanilla
- Line a 9×9-inch baking pan with wax paper.
- Add sugar, butter, and evaporated milk to saucepan. Heat to boiling over medium heat. Boil and stir 5 minutes.
- Remove from heat. Add white chocolate chips, cocoa powder, marshmallows and vanilla to sugar mixture. Continuously stir until marshmallows are melted.
- Pour fudge mixture into the prepared pan. Chill at least 2 hours or until completely set.
- Cut into 1-inch squares. Store in an airtight container in the refrigerator.
This stuff can be topped on pretty much anything; ice cream, pancakes, cakes, waffles, toast… you name it!
- 1 lb strawberries (washed, hulled & sliced)
- 1/2 cup sugar
- 1 lemon
- Place sliced strawberries and sugar in small sauce pan.
- Zest lemon into pan with strawberries and sugar.
- Juice entire lemon into pan as well.
- Heat to boiling on medium high, stirring occasionally.
- Reduce heat to low and continue cooking and stirring for about 20 minutes.
- Pour mixture into mason jar and place in fridge until cool.
- Serve after it has cooled.
When the holidays start approaching, instantly I start craving my grandmother’s Pumpkin Pie. And who doesn’t love a Pumpkin Pie? This recipe is super easy with easy clean up!
Traditional Pumpkin Pie
- 1 can pumpkin [15oz]
- 1 can sweetened condensed milk [14oz]
- 2 eggs
- 1 tbsp pumpkin pie spice + a dash more
- 1 frozen unbaked pie crust
Mix all ingredients in a bowl until well combined.
Place mixture in unbaked pie crust.
Bake in 425 degree preheated oven for 13-15 minutes.
Remove from oven. Let oven cool to 350 degrees and cook pie for additional 40 minutes.
Let cool completely.
Sprinkle with ground nutmeg and top with whipped cream.
One of my favorite things in this world to do is cook, but the only thing is, I genuinely believe I struggle with baking and it’s because with baking, you really can’t just throw this or throw that in the pan, you actually have to measure the ingredients or it throws the entire make up of the dessert out of balance. However, I have found the solution to all of my problems… Dump Cakes!
Check out this easy to follow [and make] recipe:
Apple Peach Dump Cake
- 2 cans [15 oz] Apple Pie filling
- 1 bag [16 oz] frozen peaches [you can use canned peaches as well]
- 1 teaspoon ground cinnamon [Not pictured below] [divided, however I just used 1/2 tsp measuring spoon]
- 1/2 teaspoon ground nutmeg [divided, however I just used 1/4 tsp measuring spoon]
- 1 package white cake mix
- 1/2 cup [1 stick] melted butter
- Preheat oven to 350 degrees
- Spray 9×13 baking pan with nonstick cooking spray
- Spread both cans of apple pie filling and peaches [thawed, if you used frozen] in the bottom of the greased pan
- Sprinkle with 1/2 tsp of cinnamon and 1/4 tsp of nutmeg
- Top with cake mix, spreading pretty evenly
- Pour melted butter over top covering as much of the cake batter as possible
- Sprinkle with remaining 1/2 tsp of cinnamon and 1/4 tsp of nutmeg
- Bake 1 hour or until top is slightly browned and you are able to stick a toothpick in the center of the cake and remove it clean. Cool 15 minutes
I topped it with a scoop of Vanilla Bean ice-cream and whipped cream! Delish! Change up the traditional Thanksgiving dessert menus with this EASY and SUPER TASTY dump cake! 🙂
We Are The Marshall’s