White Chocolate Raspberry Biscuit Bread Pudding + A GIVEAWAY!

Did you know that it's National Biscuit Month?  Pretty awesome, huh?  What do you say we celebrate by making a mouth-watering, ridiculously delicious white chocolate bread pudding.  BUT - This isn't just any old bread pudding.  It's made with made-from-scratch buttermilk biscuits, which give it an incredible texture and presentation.   In fact, my father-in-law is a self-proclaimed bread pudding expert, and he deemed this bread pudding one of the best he's EVER had...That's serious stuff, folks!  :)

Trust me, there will be audible OOHs and AHHS when you pull this baby out of the oven.  The biscuits are cut in half and arranged prettily in a pie plate, only to be topped off by fresh raspberries and then smothered with a creamy white chocolate mixture that you'll want to take a bath in.  

Um, yes, please!

After you finish licking your plate from the goodness that was the biscuit bread pudding (it won't last long!), take a minute to enter my latest giveaway, which is sponsored by the wonderful folks at White Lily.  I mean, I can't think of a better giveaway, sponsored by a better company, to celebrate National Biscuit Month, can you??  The lucky winner will receive a Biscuit Essentials Kit, which includes:

White Lily Biscuit Essentials Kit:

• "Save the Biscuit" Tote Bag
• "Save the Biscuit" T-Shirt (so cute!!)
• Biscuit cutter
• Pastry Blender
• Flour Sifter
• 1 bag of White Lily flour
• Tea towel 

Keep scrolling to the bottom of this post for directions on how to enter the giveaway...

Bon Appetit, my friends!

White Chocolate Raspberry Biscuit Bread Pudding
Adapted from:  White Lily

Ingredients:
8 to 9 prepared White Lily Light & Fluffy Biscuits (recipe below)
6 ounces fresh raspberries (about 1 1/2 cups)
1 (12 oz.) package white baking chips
1 cup milk
1 cup heavy cream
3 eggs
2 egg yolks
1/4 cup sugar

Directions:
HEAT oven to 325°F. Coat 9 1/2- inch deep dish pie plate with no-stick cooking spray. Slice biscuits in half horizontally. Arrange, split side up, in a circular pattern in prepared pie plate. Arrange raspberries randomly over biscuits.

Microwave baking chips in uncovered microwave-safe bowl on medium high power for 1 minute and 15 seconds. Stir. If necessary, microwave at 15 second intervals, stirring just until melted. 

Combine milk and cream in medium saucepan. Bring to a boil over medium heat. Whisk eggs, egg yolks and sugar in large bowl. Gradually whisk in hot milk mixture and melted baking chips until blended.

Ladle egg mixture gently over biscuits until almost full, pressing down slightly to submerge. Let stand 20 minutes. Add remaining egg mixture as biscuits absorb liquid. Bake uncovered 45 to 50 minutes or until firm and knife inserted 2 inches from edge comes out clean.

White Lily Light & Fluffy Biscuits

Ingredients:
2 cups White Lily self-rising flour
1/4 cup all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk or milk

Directions:
Heat oven to 500 degrees F.  Coat baking sheet with no-stick cooking spray.

Measure flour into large bowl.  Cut in shortening with pastry blender until crumbs are the size of peas.  Blend in just enough milk with fork until dough leaves the sides of bowl.

Turn dough onto lightly floured surface.  Knead gently 2 to 3 times.  Roll dough to 1/2 inch thickness.  Cut using floured 2-inch biscuit cutter.  Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.

Bake 8 to 10 minutes, or until golden brown.

****************************************

How to  Enter the Giveaway:
 
Simply leave a comment on this blog post, which answers the following question:

What is your favorite type of biscuit?
Also, for extra chances to win, simply do the following and leave SEPARATE additional comments letting me know that you did:

• Like Sugar & Spice on Facebook
• Follow Sugar & Spice by Celeste on Twitter  
• Tweet the following:
  NEW GIVEAWAY: Win a #whitelily Biscuit Essentials Kit! @SugarSpicebyC #nationalbiscuitmonth #giveaway @DVLprad http://sugarandspice-celeste.blogspot.com/2013/09/white-chocolate-raspberry-biscuit-bread.html 
• Follow the Sugar & Spice by Celeste board on Pinterest 

The Rules:

• Entries must be submitted by midnight (CST time) on Sunday, September 22nd. 
• A winner will be picked at random (using random.org) and will be announced on Monday, September 23rd.
• Please make sure you include your name and email address so that I will have a way to contact you if you win...especially if you leave a comment using the "Anonymous" option.
• At this time, the contest is open to US residents only.

Good Luck, and THANKS for stopping by!  :)

Fabulous Homemade Granola

Lately, I've been loving granola.  I can't get enough of it.  I love sprinkling it over greek yogurt and fresh blueberries for a healthy, yummy snack.  Or, it's equally as mouth-watering by the handful.

So, I got to thinking...Why don't I come up with my own recipe for the crunchy, satisfying goodness that is granola?  This recipe was the fabulous result.  It's perfectly sweet, thanks to a combination of light brown sugar and wildflower honey.  Sliced almonds, roasted sunflower kernels, and sesame seed also make an appearance.  Plus, a smattering of ground cinnamon only adds to the wow factor.

If you're a granola fan like me, you will really love this recipe!  It comes together easily and is ready in a flash.  Store it in an air-tight container, and you've got a snack that will last for days (if it doesn't disappear faster!).

Bon appetit, my friends!

Homemade Granola

Ingredients:

3 cups old-fashioned oats

3/4 cup light brown sugar

1 cup sliced almonds

1/2 cup roasted sunflower kernels

1/3 cup sesame seeds

1 tsp cinnamon

1/2 cup honey, preferably wildflower

1/4 cup canola oil

Directions:

Preheat oven to 300 degrees F.

Mix the first six ingredients in a large bowl. 

In a separate small bowl, vigorously whisk together the honey and canola oil until well combined.  Pour over the dry ingredients.

Using your hands, thoroughly mix the granola until the honey mixture is fully incorporated, lightly squeezing as you go.

Press the granola into an even layer on a large silicone-lined baking sheet.

Bake in the preheated oven for 35-40 minutes, or until golden brown; stirring every 10 minutes to promote even browning.

Cool completely;  granola will harden as it cools.

Delicious Peach & Blackberry Cobbler

A warm cobbler right out of the oven possibly screams "Summer!" better than any other dessert that I can think of.  They are easy to put together and are a wonderful way to showcase summer's bounty of fresh fruits.  My personal favorite always involves peaches, and this particular recipe adds fresh blackberries to the mix.  

Speaking of blackberries, I was pretty excited to discover several blackberry bushes on one of our nightly walks with the pup, very close to our house.  I have to give my hubby, Brad, a special thank you, because he hand-picked the blackberries for this dish!  After all, food always tastes better when you pick the fruit yourself.  :)

I've made a lot of different cobblers throughout my dessert-making adventures, but this one is definitely going to be my new go-to recipe.  It was inspired by a Paula Deen dish that I tweaked here and there.  My secret ingredient is cardamom, in addition to the traditional cinnamon.  It adds a scrumptious depth-of-flavor that I love.  I also used buttermilk and substituted half of the white sugar for brown sugar.

I have to admit - I've made this cobbler THREE times over the past several weeks.  I took it to a family get-together recently, and then it was requested again at our July 4th celebration.  I wanted to make sure that there was plenty to go around, so I made 2 dishes of it for the holiday.  And you know what?  It's already all gone...This stuff doesn't last long!

Bon Appetit, my friends!

Blackberry Peach Cobbler

Adapted from:  Paula Deen

Ingredients:
4 cups peeled, sliced peaches

1 cup blackberries

1 cup white sugar
 1/4 tsp ground cinnamon

1/4 tsp ground cardamom
1/2 cup water
8 tablespoons butter
1 cup brown sugar 
1 1/2 cups self-rising flour
1 1/2 cups buttermilk  
Extra sliced peaches & blackberries, for garnish

Directions:
Preheat oven to 350 degrees F.

Combine the peaches, blackberries, 1 cup white sugar, cinnamon, cardamom and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Whisk together 1 cup brown sugar, flour, and buttermilk slowly to prevent clumping.  Pour mixture over melted butter.  Do not stir.  Spoon fruit on top, gently pouring in syrup.  Batter will rise to top during baking.

Bake for 30 to 45 minutes, until crust is golden brown.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Garnish with fresh peach slices and blackberries.

Vanilla-Glazed Yeast Doughnuts W/Dark Chocolate Ganache & Hazelnuts

Usually, my fried food intake is limited to the occasional french fry stealthily stolen from someone's plate or an egg roll at my favorite Chinese restaurant.  I try not to eat too many fried foods, but gosh, every now and then you just NEED a sinfully delicious doughnut that's been fried until golden brown and topped with chocolate ganache wonderfulness, I tell you!

When my eyes first caught site of the cover of Saveur issue #154, my mouth began watering and it only got worse as I opened the magazine and was greeted by page after tempting page of all things doughnut.  There were pages of doughnut recipes, followed by pages of homemade glazes to top them with.  

I mean, SERIOUSLY!?!  A girl's will power only goes soooo far.

When National Doughnut Day (of all things!) rolled around, I decided to bite the bullet and make these divine doughnuts you see here.  And if you're wondering, they were worth every single calorie!

Bon Appetit, my friends!

Vanilla-Glazed Yeast Doughnuts
Adapted from:  Saveur magazine, Issue #154
Makes about 1 1/2 dozen

Ingredients:
2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

Directions:

Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute. Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.

To avoid oily donuts, remember: Fat attracts fat. The less you use in your dough, the lighter the donut will be after frying. Also go light on flour when rolling out dough, and use a brush to remove any excess; loose flour particles attract and absorb oil. 

Dark Chocolate Ganache Glaze
Adapted from:  Saveur magazine, Issue #154

Ingredients:
8 oz. dark chocolate, grated
1 cup confectioners' sugar
1 tsp. vanilla extract
⅛ tsp. kosher salt
1 cup heavy cream
1 tbsp. unsalted butter
1 cup chopped roasted hazelnuts

Directions:
Mix chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a 1-qt. saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick. 

Dip doughnuts into the chilled glaze and sprinkle with chopped hazelnuts.

Enjoy!

Hummingbird Cake - Southern Living

Do you like pineapples, bananas and shredded coconut?

Do you like deliciously layered cakes?

If you answered yes, then you are going to be in love with this cake.  A cake SO good, that it has actually become the most requested recipe in Southern Living magazine history!  It was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC and featured in the February 1978 issue of the magazine.

I can remember my mom and grandmother making this years ago, and it has always been one of my favorites.  My Aunt Sheila also made it every Thanksgiving.  There's just something about the bananas mixed with the crushed pineapple in the yummy cake batter, and don't forget the scrumptious cream cheese icing smothered over each layer.  The chopped pecans on top add the perfect nutty crunch, and I like to add a little shredded coconut to mine.

I made this particular cake for my wonderful mom-in-law's birthday recently.  Everyone loved it, and several folks even went back for seconds (don't worry...I'm not naming any names!  Hah.)

If you're looking for a mouth-watering layer cake for a special occasion, look no more.  This one can't be beat!

Bon Appetit, my friends!

Hummingbird Cake
Adapted from:   Ultimate Southern Living Cookbook, Southern Living, Jan. 1999

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe below)
1 1/2 cups shredded coconut 
1/2 cup chopped pecans

Directions:

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkling shredded coconut on top of each of the 3 frosted layers as you go.  Finally, sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Icing
Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
 

Directions:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Fresh Strawberry Buttermilk Cake

Today, I'm feeling thankful for time spent with family this past week, flawless weather on this gorgeous Saturday, having the chance to photograph an engagement this morning (Congrats Justin & Jamie!), and I'm also thankful for stumbling upon this recipe at the beginning of summer.  

Why the beginning, you ask?  Well,  one bite of this scrumptious cake will have you dreaming of all the different summer fruits that you can top it with in the coming months.

This recipe is a major new favorite.  The batter bakes up into a delectably moist cake with a great texture (Hello, buttermilk!).  The addition of freshly whipped cream on top lends a strawberry shortcake-ness that you'll love.  Plus, it could be topped off with a wide array of different fruits.  I can't wait to get my hands on fresh peaches and blueberries at the farmers' market soon, so that I can make this again.  

The bottom line?  This cake will make you (and your tummy) very happy!

Bon Appetit, my friends!

Fresh Strawberry Buttermilk Cake
Adapted from:  Macaroni & Cheesecake

Ingredients:
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, room temperature
1 cup plus 2 tbsp. sugar, divided
1 large egg
1/2 cup buttermilk
1 tsp. vanilla
1 lb. strawberries, hulled & halved
2 cups freshly whipped cream

Directions:
Preheat oven to 350 degrees.  Butter a 9 inch spring form  pan (may also work in a 9 inch cake pan or deep dish pie pan), set aside.

In a medium sized bowl, add flour, baking powder & salt and whisk together, set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter with 1 cup sugar until fully incorporated and light & fluffy. Add in the egg, buttermilk & vanilla and beat on medium speed just until incorporated.

Reduce mixer to low and gradually add in the flour mixture, beat until just incorporated.  Remove bowl from stand and pour batter into prepared pan.

Place the halved strawberries cut side down on to the top of the batter. Arrange them in a single layer, you may not use quite all of the strawberries, but should use most of them. Sprinkle remaining 2 tbsp. of sugar evenly over top of the cake.

Bake cake for 10 minutes, then reduce oven to 325 degrees and continue baking for 50 more minutes, until cake is lightly golden brown and a toothpick inserted comes out clean.

Keep cake in pan and place pan on cooling rack to cool completely.  Once cool, release outside of pan if using spring form pan.  Store cake in airtight container.  Serve topped with freshly whipped cream.

 

Gorgeous Strawberry Tart

Tarts are the best.

They're perhaps one of the greatest culinary inventions when it comes to showcasing the summer's best fruity bounty.  You can top them with just about any fruit, and they're always exceptionally yummy. 

A recent trip to the farmer's market resulted in a big, beautiful bucket of some of the juiciest, sweetest and most delicious fresh strawberries finding their way to my kitchen.  With my berry discovery, I knew that a tart was in our near future. 

For this tart, I used THIS RECIPE FOR A BLUEBERRY TART as my inspiration.  By the way, that blueberry tart is without a doubt one of my favorite desserts, like, ever in the history of mankind.  If you're a blueberry fan, you must try it. 

The pastry cream is dotted with little specks of vanilla bean goodness, fresh orange zest, and nutmeg (the secret ingredient!).

The tart shell is easy to assemble, and the ground almonds lend a wonderfully nutty flavor.

If you're looking for the perfect summer dessert, look no further.  Try this gorgeous tart and let me know what you think.  :)

Bon Appetit, my friends!    

 
Gorgeous Strawberry Tart
Adapted from:   Zoe Bakes

Tart Shell:

1  3/4 sticks unsalted butter, softened

2/3 cup confectioners sugar

1 large egg beaten

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1  3/4 cups all-purpose flour

2 tablespoons ground almonds 

To make the crust:  

This makes a very soft/sticky dough, which makes it more difficult to work with. It is well worth the little bit of extra effort. 

Cream together the butter and sugar. Add the egg and make sure it is well blended. Add the salt and vanilla, mix until incorporated. Add the flour and almond meal, mix together until there are no more dry patches of flour.

Divide the dough into two equal disks and wrap well in plastic. Refrigerate for at least an hour. If you are only making one tart then freeze the other packet of dough for the next time you want a treat in a hurry.

Take one disk of dough out of the refrigerator and let it sit at room temperature for about 5 minutes. This will soften the dough just enough so that it won’t crack when you are rolling it out.

Roll it out (preferably on a silpat or other silicon baking sheet) until it is about 1/16″ thick and the right size to fit into a 9-inch tart pan.

If the dough is very sticky and will not easily peel off of the silpat, throw the silpat and dough right into the freezer for about 5 minutes.

When you remove the silpat/dough from the freezer you should be able to peel the dough easily.

 Place the silpat/dough over the tart pan and gently peel the silpat away.

If the dough is frozen, give it a minute to become supple, then you will need to push the dough down into the pan, it might crack a bit, but don’t worry!  You can just press it back together.

Using a knife or metal spatula trim off the excess dough from the pan.

Preheat your oven to 350° and place the tart pan in the freezer while you wait for the oven to heat up.  Once the oven is up to temperature, take the tart shell out of the freezer and line with foil.  Fill the foil with beans and/or pie weights.

Bake the shell for 25 minutes with the pie weights. Lift the foil/weights out of the shell and continue baking until the tart shell is golden brown, about 10 more minutes.

Cool the shell on a cooling rack while you prepare the fillings for the tart. 

Pastry cream:

1 cup milk (doesn’t seem to matter what kind)

1/4 cup sugar

2 tablespoons unsalted butter (cold)

Pinch of salt

1 vanilla bean, split lengthwise

2 tablespoons cornstarch

3 large egg yolks

Zest from 1/4 orange

1/8 teaspoon freshly grated nutmeg

1 tablespoon crème fraîche (optional)

To Make the Pastry Cream:

Bring the milk, 1/8 cup of the sugar, butter, salt and vanilla bean to a gentle boil in a medium saucepan.

Remove from heat.

Whisk together the cornstarch and the remaining 1/8 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste.

Slowly, and in small amounts, whisk a little of the hot milk into a the egg mixture. This is called tempering the eggs, which you need to do to get them to the same temperature of the hot milk in the pan, so they won’t curdle.

Once the egg mixture is warm to the touch, pour it back into the milk in the pan.

Return the custard to the stove and bring to a boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately but it is important to cook out the starch so that it isn’t grainy and so your pastry cream won’t separate. (separating pastry cream is when the liquid releases from the cream, easily prevented by cooking for 2-3 minutes!)  

When the pastry cream is done it will be smooth and glossy.  

Cover with plastic wrap pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
  
Stir the chilled pastry cream to make it spreadable and add the zest, nutmeg and crème fraîche. Fill the prepared tart shell with the pastry cream. 

Strawberry filling 

from The New Whole Grain Cookbook:

3 cups fresh strawberries, hulled and sliced

scant 1/2 cup orange juice 

1/4 - 1/2 cup sugar (depending on how sweet your berries are)

1 1/2 tablespoons cornstarch, mixed with 2 tablespoons water.

1/4 teaspoon pure vanilla extract

1/2 teaspoon orange zest

pinch of salt 

Prepare the strawberry filling:

In a medium sauce pan, bring 1/2 cup of the strawberries, the juice and sugar to a boil.  While vigorously whisking add the cornstarch slurry to the pot. Add the vanilla, orange zest and salt.

Continue to cook and whisk until the mixture is very thick and glossy, about 2 minutes.

Remove from heat.  Quickly fold in the rest of the fresh strawberries.  Quickly add the berries to the tart shell, on top of the pastry cream. Spread them into an even layer.  Chill until set, about an hour.

Serve as is or with a dollop of crème fraîche.

Addictive Rocky Road Fudge

Whenever I eat fudge, I think about vacations in the mountains for some reason.  It may have something to do with the fact that every mountain town has that quintessentially cute little fudge shoppe, that you just can't resist going into.  And once your inside, well, then it's over.  At least it is for me.

I mean, how could you resist the rows and rows of fudgy delights??  There's fudge whipped up in every flavor combination you can imagine, with the smell of sugar and chocolate in the air.  Oh dear, I should have written this while I still had fudge left.  Now I'm craving it again!

My wonderful hubby loves, loves, loves rocky road anything, so when we were craving fudge a few weeks ago, the flavor was an easy decision.  This particular recipe is incredibly easy.  Maybe one of the best things about this recipe is that no candy thermometer is required.  It comes together easy and would make a perfect little gift wrapped up in a pretty package for friends, family or co-workers around the holidays.

I do have one confession to make - The first time I made this fudge, I was in a big hurry and grabbed a can of CONDENSED milk instead of EVAPORATED milk out of the pantry.  This resulted in an epic fail, with a result that wasn't even edible.  Yuck.  Once I finally figured out what had happened, I re-made the fudge with the correct ingredients.  I was so relieved when it was delicious the second time around!  So, be careful and don't make the same mistake I did.  :)

TIP:  If using 9x13 baking dishes, line the dishes with parchment paper, with extra paper hanging over the edges, before pouring in the fudge.  This will make removing the finished fudge from the dish a lot easier.

Bon Appetit, my friends!  :)


Rocky Road Fudge 
(a.k.a. Phat Cow Fudge)
Adapted from:  The Girl Who Ate Everything


Ingredients:

• 20 ounces Hershey's® milk chocolate bars, broken into pieces.
• 1(12 ounce) package semi-sweet chocolate chips
• 1 cup (2 sticks) salted butter, cut into pieces
• 4 cups sugar
• 1 (12 ounce) can evaporated milk
• 2 1/2 cups mini marshmallows
• 4 cups frozen mini marshmallows
• 2 teaspoons vanilla extract
• 2 cups pecans, chopped

Directions:

Pour four cups of mini marshmallows into a large freezer bag and place in the freezer until frozen.

Next, place the broken milk chocolate bars, chocolate chips and butter in a large mixing bowl; set aside.  In a large sauce pan, combine the sugar, evaporated milk and 2 1/2 cups mini marshmallows.  Bring the mixture to a boil over medium heat while stirring constantly.  Continue to cook and stir at a light boil for 7 minutes.

Remove from heat and immediately drizzle over the chocolate & butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine.  If it appears separated, keep stirring.  As it starts to cool, it will lose its shine. 

Stir in the vanilla. Add the frozen marshmallows and pecans. Spread into a large buttered cookie sheet, or two 9x13 baking dishes, lined with parchment paper.

Place the fudge into the refrigerator, so that it cools completely and sets.  Store in an airtight container.

Makes 60-70 pieces.

Fudgy Chocolate Peanut Butter Cake...Sinfully Delicious!

Folks, this just might be the most decadent, mouth-wateringly rich, sinfully delicious cake that I've ever made...seriously.

Brad wanted a chocolate-peanut butter cake for his birthday this year, and you know how it goes - Ask, and you shall receive!  I wanted to make my awesome hubby an extra-awesome cake this year.  I came across this recipe over at Smells Like Home, and I stopped in my web-searching tracks the minute I saw it.

It was perfect looking - Three rich, extra chocolately layers of cake were surrounded by a creamy, peanut-buttery icing.  And if THAT wasn't enough to get your mouth-watering, it was all topped off with a gorgeous layer of chocolate ganache, artfully dripping down the sides of the cake.

Seriously!?

You'd think that this cake would take hours upon hours in the kitchen to skillfully create.  The truth?  It's easy.  I promise.  Trust me!

This cake is absolutely worth every single calorie that is hiding inside of it.  The icing...OHHH the icing!  It's beyond words.  Please make this soon...You NEED this cake in your life.  :)

Fudgy Chocolate Peanut Butter Cake
Adapted from:  Sky High:  Irresistible Triple-Layer Cakes, via Smitten Kitchen and  Smells Like Home

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably Dutch process
• 2 tsp baking soda
• 1 tsp salt
• 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
• 1 cup sour cream
• 1 1/2 cups water
• 2 tbsp distilled white vinegar
• 1 tsp vanilla extract
• 2 eggs

For the frosting:

• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 1 cup plus 2 tbsp unsalted butter, at room temperature
• 1 tbsp plus 1 1/2 tsp pure vanilla extract
• 3/4 tsp Kosher salt
• 1/2 cup heavy whipping cream

For the chocolate-peanut butter ganache:

• 8 oz semisweet chocolate, coarsely chopped
• 3 tbsp smooth peanut butter
• 2 tbsp light corn syrup
• 1/2 cup half-and-half

Instructions:

1. To make the cake: Preheat the oven to 350 degrees F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a round of parchment paper and lightly grease the paper.
2. In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water – splashing may occur if you add it too quickly (trust me). Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain. Divide among the 3 prepared cake pans – using a kitchen scale really helps to ensure the layers will be equal in size.
3. Bake for 30 to 35 minutes on the same rack, if possible, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter.  Sift the sugar into the bowl.  Add the vanilla extract and salt.  Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 3-4 minutes.  Beat in the heavy whipping cream.
5. To frost the cake: Place one layer, flat side up, on a cake stand, cardboard cake round, or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with a scant amount of frosting to make a crumb coat to keep the crumbs from popping through the final frosting.  You’ll need just enough to lightly cover the cake – there’s no need to be neat here. Let the cake chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Once the cake is fully frosted, chill the cake again and let it firm up before covering it with the ganache.
6. To make the ganache: In the in a medium bowl set over a saucepan of simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.  Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.  (I put the ganache in the fridge for a very short time, just to help it firm up a bit before adding it to the cake.  I didn't want it to be too "drippy".)
7. To decorate with the ganache:  Gently pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the ganache to set completely. Take the cake out of the fridge about 1 hour before serving – it will be difficult to cut through the ganache if it is too cold.

Yields: 12-18 servings