Name: Caramel Hot Chocolate Fudge
Prep time: 15 min
Total time: 15 min
Yield: 48
Cuisine: American
Ingredients: 2 cups chocolate chips; 1 Tablespoon unsalted butter; 1/8 teaspoon salt; 2/3 cup sweetened condensed milk; 1 cup marshmallow cream; 1/3 cup dry hot chocolate mix; 1 cup white chocolate chips; 1/2 Tablespoon unsalted butter; pinch salt; 1/3 cup caramel sweetened condensed milk; 1/2 cup marshmallow cream; 1/2 cup miniature marshmallow bits

Apple Chicken Meatballs

A crockpot full of Apple Chicken Meatballs is a must on game day! These easy homemade meatballs are bursting with fall flavors.

So, I hear there is this big game coming up this weekend? Basketball right? Haha! Just kidding! I know it's Super Bowl weekend.

We are actually headed to two parties that night. Booyah! Two tables full of yummy snacks and appetizers! That's what I'm going for!

I'm planning on bringing these easy chicken meatballs, this Tomato Basil Pizza Dip, and these Football Cookie Bars.

[Read more...]

Strawberry Shortcake Fudge

A cookie crust and white chocolate drizzles makes this Strawberry Shortcake Fudge a fun no bake dessert for any party! Pretty pink fudge recipe that will get smiles from everyone.

Recently, I decided that I want to make fudge all year long. I mean why should the holidays get all the fudge fun. Am I right?

So far this year I have made this Mocha Mallow fudge and this Caramel Hot Chocolate fudge.

I had so many ideas on what kind of fudge I should make today, but I finally decided on strawberry fudge with a cookie crust because I bought most of the stuff a while ago, and it was just sitting there.

[Read more...]

Hot Chocolate Cheesecakes

You look like you could use some sugar. Maybe some Hot Chocolate Cheesecakes would satisfy that sugar craving?

I'm sure that is what you need.

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Raspberry Hot Chocolate Granola Bars

These homemade Raspberry Hot Chocolate Granola Bars are great for on the go breakfasts or snacking on after school. Easy to make, chewy, and so delicious!

Hello, Raspberry Hot Chocolate Bar goodness!

Yes, I like to incorporate chocolate into my breakfast every.single.chance I get! I don't see it as any different than adding chocolate chips to muffins. And I'm not going to apologize for the spots of color in my baked goods.

Lately I have had some not so favorable comments about this Almond Joy Banana Bread...I am fully prepared for the bashing these granola bars will take for the color in them. Bring it on...it won't stop me from throwing colored M&M's into more things. Actually it just might make me do it more. I'm kind of like that!

[Read more...]

Caramel Hot Chocolate Fudge

Hot chocolate fudge swirled with caramel fudge and topped with mini marshmallows

Procrastination is something that I have become very good at.

Last month Aimee (from Shugary Sweets) and I decided to share a caramel hot chocolate treat with you on the same day in late January. So, I have actually had this caramel hot chocolate fudge made and sitting on my computer since the beginning of December. You would think that with that much time I would have the pictures edited and in a draft just waiting to post. Of course not! That would be too much planning ahead for me. Last night I sat down and edited the pictures, and that's where I stopped. I mean I had all Sunday afternoon to finish it 😉

So this morning I got up and went to uploaded the pictures into my draft before church, and it wasn't working. The internet was down! I tried again after church and still nothing. So here I am at Starbucks with my handy little laptop that my husband got me for Christmas and a USB drive. Thank goodness for free wifi, so I can still post on time.

I would like to think this will teach me to plan ahead a little better....but I know myself, and I know that I will probably still wait until the last possible minute again.

One thing that I love about the winter is all the hot chocolate. Of course we drink iced hot chocolate during the summer, so it isn't much of a change. We buy a big container of hot chocolate mix because our kids go through it way too fast to buy those little boxes with 10 packets in them. Although the big container encourages them to use big scoops of the mix, so I don't know if we are really saving anything.

So, when I saw the big container sitting in the cupboard, I knew that I wanted to make a whole bunch of yummy hot chocolate flavored treats for you. I hope you are prepared for lots of hot chocolate goodness. Haha! That sounds like I have so many things to share...in reality it is just 4 recipes. I was going to share them all in one week, but I haven't decided if I'm going to do that. Maybe I will space them out. I guess you will just have to come back every day to see what I decide to do. I actually have 2 real food items I want to share too...decisions, decisions. #lifeofablogger

This fudge looks really complicated with all the swirls but it is so easy to make. The easiest thing to do is start with the hot chocolate layer. Once that is all melted and creamy, you turn the heat on low so it doesn't set up in the pan. Get another pan out and get the caramel layer started. After you have both layers all ready, you can start swirling. I like to line my pan with parchment paper. The paper lifts right out of the pan and peels off so easily. I tried wax paper one time. Not a good idea to pour hot fudge onto a wax paper! I had to get creative and use a blow dryer to melt the bottom of the fudge just enough to peel off the wax paper. Just an FYI for you to remember.

Start by pouring half of the hot chocolate fudge into the pan. Drop half of the caramel fudge by spoonfuls onto the top of the hot chocolate layer. Take a knife and gently swirl the caramel fudge through. Don't swirl too much or you will start to loose your colors. I think the contrast of this fudge makes it so pretty!!! Repeat the layers and swirling with the rest of the fudge.

Now this is where you have to have patience. Place the dish in the refrigerator and wait a few hours. I know...this is tough. I like to make the fudge up late at night, so it can set up overnight. Then when I get up the next morning I can pull the pan out of the refrigerator first thing. This gives it time to come to room temperature while I am getting ready for the day. This fudge is easier to cut if you let it come to room temperature. I run the knife under very hot water and it cuts right through it like butter. You will also want to clean the knife off between cuts. That isn't necessary but it will keep your fudge clean looking. This is also a soft fudge, but don't worry it will hold it's shape very well. Just keep it in a sealed container on your counter.

My youngest absolutely loved this fudge. He came in the office last night when I was editing these pictures and he got really excited. He said, "Mom, that was the best fudge you ever made." If that doesn't convince you to make it, I don't know what will.

I still have half a container of hot chocolate mix left, I think I need to surprise my little guy with another batch of this caramel hot chocolate fudge. I can't wait to see his smile when he sees it in the kitchen again!!!

Recipe

Caramel Hot Chocolate Fudge

Yield: 48 squares of fudge

Prep Time: 15 minutes

Total Time: 15 minutes

Soft hot chocolate fudge swirled with a caramel fudge

Ingredients

Hot Chocolate Layer

2 cups chocolate chips
1 Tablespoon unsalted butter
⅛ teaspoon salt
⅔ cup sweetened condensed milk
1 cup marshmallow cream
⅓ cup dry hot chocolate mix

For the Caramel Layer

1 cup white chocolate chips
½ Tablespoon unsalted butter
pinch salt
⅓ cup caramel sweetened condensed milk
½ cup marshmallow cream
½ cup miniature marshmallow bits

Instructions

Line an 8x8 pan with parchment paper or foil.
In a large saucepan, combine the chocolate chips, butter, salt, and sweetened condensed milk for the hot chocolate layer. Stir until melted and smooth.
Add the marshmallow cream and the hot chocolate mix. Stir until melted and creamy. Reduce heat to low.
In another saucepan, combine the white chocolate chips, butter, salt, and sweetened condensed milk for the caramel layer. Stir until melted and smooth.
Add the marshmallow cream and caramel mix in. Stir until melted and creamy.
Pour ½ of the hot chocolate fudge into prepared pan. Drop ½ of the caramel fudge by spoonfuls onto the hot chocolate layer. Swirl gently with a knife.
Repeat with the rest of the fudge. Sprinkle the top with the marshmallow bits. Refrigerate until set.
Remove from the pan and let come to room temperature before cutting.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 45mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Lemon Magic Bars

It's cold outside and I am dreaming about summer and sunshine. What is it about lemon bars that make you feel all warm and happy inside? Apparently I am not the only one who bakes up lemon bars during the dreary month of January.

I have seen quite a few versions floating around blog land this week. And here I thought I was being all sneaky like last Sunday when I threw these lemon cake bars in my oven. I think all food bloggers think alike...for the most part that is.

So supposedly there is a flu epidemic going around the country. My kids have been fairly healthy...just a few colds here and there. I hope everyone in your households have been staying healthy too.

The other day my husband and I went to visit a lady from our church in the hospital. We stopped at the front desk to find out what room she was in. The girl looked us over really good, and then proceeded to tell us the hospital was closed to anyone but close family due to the flu restrictions. Lucky for us, clergy is also allowed in the building. I think that might have stunned her for a minute. But then she kept going and telling us that children were not allowed under ANY circumstance in the building. We just shook our heads and agreed with her.

As we walked away, we both just started to laugh. Did she know something we did't because the last time I checked no one else was with us. Nope, no kids at all. I stopped and look around because I was SURE some child had wandered into the building and must be standing near us. I mean why else would she lecture us about children coming in? As we waited for the elevator I did my scan of the room again...nope, still no children anywhere near us. I'm thinking she thought we were suspicious looking and had a child hidden under our coat or in my giant purse.

Either that, or my make up was doing an extremely good job that day, and I looked like I was under the age of 18. My husband just kind of snorted when I said that. Fine...just burst this 36 year old's dreams of still looking young.

As we rode up the elevator, my husband asked me what I thought would happen if you really would try to sneak a child into a hospital room. I'm pretty sure there would be alarms, bells, and whistles screaming through the hallways. Then the metal gates would probably drop from the ceiling cutting off all hopes of escape. Bottom line..don't even mention the word "kid" in the building. That could get you under surveillance pretty quickly!

In all seriousness, I do understand the need to be very careful when the flu is going around. We just got a good laugh at the lady at the front desk and how insistent she was about no children when we didn't have any with us.

Maybe if this lady had some super sweet lemon cake bars with sprinkles for her lunch break, she would have been in a happier mood.

These magic bars start with a lemon cake mix dough that is pressed into a pan. Then in true magic bar fashion there are five layers of ingredients baked into the cake mix crust. I think my favorite layer is the sprinkle coating. Sprinkles just make me so happy, and I try to use them any chance I get. If you are looking for a quick and easy dessert to satisfy that sweet tooth, this bar is for you. Using a lemon cake mix keeps it from being a tart and citrus bar. It has a very subtle lemon flavor that pairs very well with the white chocolate and coconut layers.

And as with all magic bars, these are very sweet. I seriously could eat the sweetest and richest dessert without batting an eyelash. My sweet tooth has had years of experience. My husband on the other hand declared these bars too sweet for his liking. Just thought you might like to know they rate high on the sweet chart. They also rate very high in the cheery happy dessert chart.

Make sure you don't miss any of the crazy baking by following the BruCrew here:
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Recipe

Lemon Magic Cake Bars

Yield: 24 bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Lemon cake mix topped with layers of sweet goodness to create a magic bar

Ingredients

1 lemon cake mix
8 Tablespoons butter, softened
1 egg
1 teaspoon lemon juice
1 cup white chocolate chips
1 cup miniature marshmallows
1 cup shredded sweetened coconut
1 - 14 ounce can sweetened condensed milk
¼ cup sprinkles

Instructions

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Combine the cake mix, butter, egg, and lemon juice until it forms a soft dough. Press into the bottom of prepared pan.
Layer the white chocolate chips, marshmallows, and coconut on the dough.
Drizzle the sweetened condensed milk over the top, covering everything as much as possible. Top with sprinkles.
Bake for 30 minutes. Remove and let cool completely before cutting.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 239mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 3g

Here are some more easy recipes using cake mixes...
click on the picture to go to the recipe.

PEPPERMINT PATTY GOOEY CAKE BARS

LEMON CHEESECAKE CAKE

NUTELLA MARSHMALLOW BARS

Chocolate Cherry Muffin Tops

So I have decided that it is time to start posting some Valentine's recipes here. You're down with that right??? I promise not to go completely overboard, but this is a low fat chocolate cherry muffin top. Who wouldn't want this kind of recipe early?

You could wait until February to make these muffins, but I seriously don't recommend it. They were delicious!!! The yogurt in these muffins give them a soft, tender inside. I really like using yogurt instead of sour cream for muffins. It helps cut down on the fat content, which is something that I have started to watch a little more. My kids aren't big cereal eaters, but they will eat muffins if I keep them on hand. By making them with yogurt I feel better about them eating chocolate for breakfast. Of course, we ate them at all times of the day. They are a perfect afternoon snack when you are craving just a little bit of chocolate. (that makes me laugh because when I crave chocolate, I don't want to eat a little) These chocolate cherry muffins are also a great before bed snack...or a midnight snack! Whenever you decide to eat them, they will satisfy your chocolate crave!!!

The great thing about this muffin is that it is easy to make it in a muffin top pan or a whoopie pie pan, or if you don't have either, just bake it in a regular muffin tin. I have included both baking times in the recipe for you. Let's talk about the cherries for a minute. If you like fresh cherries, by all means, use the fresh cherries in your batter. I just happen to love maraschino cherries. There is usually a jar in my fridge at all times for sundaes or drinks. And I keep a backup jar in my baking cupboard...does that surprise you that I have more than one jar? Something about the taste of these jarred cherries makes me happy. They also keep their bright red color when you bake with them. I love pretty food!!! Pretty food just looks so much more appetizing!

See how puffy those chocolate cherry muffin tops turned out? I know you want a bite.

Recipe

Chocolate Cherry Muffin Tops

Yield: 24 muffin tops

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Chocolate muffins made with yogurt and filled with chocolate chips and cherries

Ingredients

½ cup unsalted butter
⅓ cup packed brown sugar
⅓ cup granulated sugar
2 teaspoons maraschino cherry juice
1 large egg
⅔ cup greek yogurt
⅔ cup coconut milk
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup cocoa powder
2 cups all-purpose flour
1 teaspoon cinnamon
¾ cup miniature chocolate chips
1 cup chopped maraschino cherries

Instructions

Preheat the oven to 400 degrees.
In a mixing bowl cream the butter and sugars until creamy. Add the cherry juice, egg, and yogurt to the butter and beat again.
Sift together the baking powder, baking soda, salt, cocoa powder, cinnamon, and flour and add alternately with the coconut milk to the butter mixture and beat gently.
Stir in the chocolate chips and cherries by hand.
Spoon a large tablespoon of batter into a greased muffin top pan (I used a whoopie pie pan) Bake for 12 minutes. Let cool 2 minutes in the pan, then remove to a wire rack to cool.
Store in a sealed container for up to 4 days. Makes 24 muffin tops.

Notes

You can use a regular muffin tin if you don't have a muffin top pan. Bake the muffins for 18 minutes. Makes about 15 muffins.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 152mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Looking for more chocolate muffins? Try one of these.

MOCHA MUFFINS

CHOCOLATE AVOCADO MUFFINS

Nacho Potato Chowder

One thing that I could eat every single cold winter night is a bowl of hot soup. I'm not overly picky on what kind of soup. It just has to be one that will warm you up from the inside out.

The other day it was really cold, and I was craving some soup. As I looked through my cupboards, I found a bag of potatoes. That got me thinking about this yummy potato soup that we had for New Year's at my in-laws house.

I really should have gotten the recipe from my father-in-law before we left. I decided to just wing it though. Maybe I am starting to get braver in the dinner department after all. [Read more...]

Loaded Butterfinger Banana Muffins

Do you know what happens when you add candy bars to muffins? You get Loaded Butterfinger Banana Muffins!

Oh, don't act all surprised that I put sweets in my breakfast food!!! It's kind of a thing I do around these parts. I mean there are cookies in these berry burst Oreo scones!

Back to these muffins...if you add candy to them, you and everyone in your house will eat them for breakfast, morning snack, lunch, after lunch snack, dinner, and bed time snack. Basically those candy filled muffins disappear like hot cakes. It will make you feel all warm and cozy inside because missing muffins means this is a good recipe...a really, REALLY good one!!! [Read more...]

Coffee Oreo Bark

Does anyone else remember the coffee Oreos? It has been years since they made them, but almost every single time my husband and I see Oreos in the grocery store, we talk about how good those coffee ones were.

Let me tell you...we are talking "eat the entire package" good! (They even inspired this yummy mocha Oreo cheesecake a few years ago.)

There aren't too many things that I would actually eat an entire package of in one sitting (well Reeses, duh), but these particular Oreos were worthy of eating all of them at once.

[Read more...]

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Hot Chocolate Layer

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