Archive for the ‘dessert’ Category


Fall themed cake

October 31, 2010

My husband’s office had a fall/ Halloween luncheon for the staff and their families on Friday.  They had called me previously to see if I’d make a cake for the event and here is the finished work.  I was relatively pleased with it.

There was a chocolate cake layer and a yellow cake layer with vanilla/almond buttercream icing.  Overall I think that most people enjoyed it, so that was good too!

So happy fall and happy Halloween!


Holiday Treats – Fantasy Fudge

December 10, 2009

Wow… this blog can be updated?  NO WAY!!  I had no idea. 🙂

Nothing like a super awesome giveaway to get me back into the blogging world.  That’s right… Brown Eyed Baker is giving away something SUPER, so I just had to pop back into the blogging world to have a chance at it… and at the last minute too!

One of my favorite holiday treats is fudge… and I like it with nuts (walnuts or pecans are great!).

My mom actually always used the recipe right off of the package… the Jet-Puffed Marshmallow Creme package that is.  It always HAD to be Kraft Marshmallow Creme though, that was the only kind to be used, and it’s still the only kind I’ll use.

The recipe can be found here, and I will post it below also.

Prep Time:
10 min
Total Time:
25 min
3 lb. or 40 servings, about two squares each

What You Need

3 cups sugar
3/4 cup  (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg.  (12 squares) BAKER’S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup  chopped PLANTERS Walnuts
1 tsp. vanilla

Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

A serving of this sweet treat is two squares. You’ll find that a small portion goes a long way on chocolate flavor.
Variation – Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER’S Semi-Sweet Baking Chocolate and a 13×9-inch baking pan for the 9-inch square pan.
Use Your Microwave
To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.
I have a TON of other favorite holiday treats, but this is probably the first one that popped into my head, so there it is.  Yay Kraft Foods!!
Also, I’m going to try and keep up this blog posting trend again… if you internet folks out there are interested of course.


Banana Bars

May 18, 2009

Several weeks ago I finally jumped on the banana bar wagon.  I had seen several of my friends post this recipe on their blog, so I finally had some “need to be used” bananas and decided I’d give them a try.  Well, everyone else was right: they are fantastic!  I let my husband take a good portion of them to his office, and he said “they devoured them.”  I guess that means that they’re pretty good.  I sure thought so.  However, the icing was almost “too” rich for me.  That didn’t stop me from eating several though, you just need a glass of milk to go with them.


Recipe from several on my blogroll and

Bars –


½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)


Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting


1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (I used confectioners)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream


In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture.


Puppy Chow / Trash

March 3, 2009

A favorite dessert/party food of ours is puppy chow, or trash, or muddy buddies.  It’s called a lot of different names, but no matter what you call it, it is YUMMY!  It’s also really hard just to eat a little bit, so for this last recipe that we made, we took it to our weekly church group meeting.  It must have been a pretty big hit, because we didn’t have a whole lot to bring home.


  • 9 cups Crispix cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar


  1. Measure the cereal into a large bowl, set it aside.
  2. In a large microwavable bowl, microwave the chocolate chips, peanut butter, and butter uncovered on high for 1 minute, then stir.   Microwave about 30 seconds longer or until smooth.  Stir in vanilla.
  3. Pour mixture over cereal, stirring until evenly coated.  Using a spatula usually works rather well.
  4. Pour into a large paper bag (we’ve found this is better than plastic, it doesn’t stick to the bag).  Add the powdered sugar, seal the bag and shake until all the cereal is coated.  We usually put the paper bag in the freezer until it is all set up.  After you can store in an airtight container.  ENJOY!