Tiger Butter Fudge

Ever need to make a treat to take to an event but don’t really want to go to the trouble?  Or maybe you just want a treat for yourself?

With only three ingredients, this recipe is a winner and you’ll be toting/indulging in this treat in no time!

tiger butter fudge

tiger butter fudge prep

Chocolates are melted, peanut butter is about to go into the white chocolate, and the pan is ready.

This is the fun part!

tiger butter fudge

Easy recipe…..peanut butter and chocolate….pretty…..WIN!

Tiger Butter Fudge
With only three ingredients, this recipe is one you can whip up in no time.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 (12 oz) bag of white chocolate chips
  2. 1/2 cup creamy peanut butter
  3. 1/2 cup semisweet chocolate chips
Instructions
  1. Line a 9x13 pan with aluminum foil so that when you are ready to cut and serve, you can easily lift out the fudge.
  2. Place the semisweet chips into a microwave-safe bowl and microwave for 1 minute. Remove and stir. Continue to melt in microwave in 30 second increments until the chips are melted. Set aside.
  3. Repeat this process in a different bowl with the white chocolate chips. Stir peanut butter into the melted white chocolate.
  4. Pour the white chocolate/peanut butter mixture into the pan. Don't worry about spreading it to the edge, just let it spread as far as it will on its own.
  5. Use a spoon or spatula to drop the semisweet chocolate onto the white chocolate mixture in rough lines.
  6. Using a butter knife, run through the fudge in the opposite direction of the semisweet lines, making a marbled pattern. Do this until you get the look you like!
  7. Allow to set at room temperature, or place it in the fridge to set quickly. Lift out the foil and place on a cutting board; cut in pieces.
Mormon Mavens http://www.mormonmavens.com/

Strawberry Pretzel Bark

I love quick and easy recipes.  Especially when they look impressive!

This beautiful, swirly chocolate treat is a fun way to enjoy a little decadence–you could even give this as a gift!  Just remember to keep it cold as the chocolate warms easily to the touch and the freeze dried strawberries will have a better texture cold.

pretzel-bark

(this recipe is also shared in my Thrive Life recipes….hence my Thrive website url)

Strawberry Pretzel Bark
Easy but elegant, sweet and salty.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 12 ounces semisweet chocolate chips
  2. 8 ounces white chocolate for baking (could also use vanilla candy melts)
  3. 1 cup freeze dried strawberry slices (I used Thrive, of course!)
  4. 1/2 cup salted pretzel sticks
  5. sprinkles of your choice
Instructions
  1. Line a baking sheet with waxed paper or parchment paper.
  2. Place the chocolate chips in a microwave safe bowl and melt for 30 seconds at a time, stirring after each time, until the chocolate is smooth and melted completely.
  3. Pour 3/4 of the chocolate onto the paper lined baking sheet. Use an offset spatula to spread the chocolate into a thin, even layer so that it ends up in a rectangle about 9"x 12".
  4. Melt the white chocolate in the microwave in the same way you did the chocolate chips. Drop by spoonfuls onto the chocolate rectangle. Use the remaining melted chocolate chips to drop spoonfuls over top of the white chocolate spoonfuls. Swirl with a toothpick.
  5. Immediately place the pretzel sticks and strawberry slices on the surface, pressing down lightly.
  6. Refrigerate until set. Slide the bark with the paper onto a cutting surface and cut the bark into pieces. Serve right away, or store in the fridge in a covered container.
Notes
  1. You can use different freeze dried fruits--blueberries, raspberries, cranberries. All sorts of combos! And if you like it a little saltier, sprinkle on some sea salt too.
Adapted from Five Heart Home
Adapted from Five Heart Home
Mormon Mavens http://www.mormonmavens.com/

Peppermint Bark Rice Krispie Treats

This recipe was originally posted on February 16, 2012.  We thought we would bring it back for the holidays!

These are a tasty rendition of the classic Rice Krispie Treat and are great for any holiday involving chocolate and mint–and they are so pretty!  I have made these for our youth at church and for several family gatherings and they are a big hit.  Personally, I can’t stay away from the platter–so many favorite flavors.

Peppermint Bark Rice Krispie Treats
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Ingredients
  1. 1 10.5 oz. bag of peppermint mini marshmallows*
  2. 4 tablespoons butter, plus extra to butter the pan
  3. 5-6 oz. krispy rice cereal
  4. 3 tablespoons semi-sweet or dark chocolate chips
  5. 3 tablespoons white chocolate chips
  6. 1/2 teaspoon vegetable oil, divided (I used shortening)
  7. a few drops peppermint extract
  8. 2-3 medium sized candy canes, crushed
Instructions
  1. Line a 9×13 pan with foil and lightly butter bottom of pan and about 1 inch up the sides.
  2. Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Microwave on high for 30 seconds at a time until melted and smooth, stirring as you go.
  3. Add the krispy rice cereal and stir to evenly combine. With buttered hands, press mixture into pan.
  4. Place the white chocolate chips and about 1/2 teaspoon or less of shortening in a small bowl. Heat in microwave in 30 second intervals on 50% power, stirring in between until melted and smooth. Repeat same process with the semi-sweet chocolate chips and add a few drops of peppermint extract.
  5. Drizzle both chocolates on top of the treats and sprinkle with the crushed candy canes–I used those that are more porous, you know, the kind you can stick into a hole in an orange and suck the juice through? Really…have you never tried that? Anyway, let sit until chocolate is set. You can put it in the refrigerator to speed up the process. Cut into squares and oh my goodness….
Notes
  1. * If you can’t find the peppermint marshmallows, use regular and add about 1/4 teaspoon peppermint extract to the melted marshmallow mixture.
Adapted from Our Best Bites
Adapted from Our Best Bites
Mormon Mavens http://www.mormonmavens.com/
 
 
 

Easy Toffee

toffeeI have a friend who makes THE most amazing toffee.  

Seriously.  It’s total food crack.

And as much as I’ve always thought I would like to know her secret recipe, I actually kinda wish I hadn’t found this recipe (which is super close to hers, although I will always prefer hers!).  

Why?

Because I can’t stop eating it when I make it!

I made three batches to test it in different ways and each time I ate until I was sick!  I seriously have to watch myself around this stuff.

And I’m so happy that this recipe does NOT involve a candy thermometer.  I really hate those things.

 

toffee-collage

from left to right: just starting, all melted and boiling, beginning to thicken, the right color!, after the vanilla and ready to pour

 

Easy Toffee
A little salt gives this delicious toffee a beautiful flavor.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup butter
  2. 1 cup sugar
  3. 5 Tbsp. water
  4. 1/2 tsp. kosher salt
  5. 2 tsp. vanilla
  6. 1 cup milk chocolate chips
Instructions
  1. Place a baking sheet on top of several towels or a wooden cutting board.
  2. In a cast iron skillet, melt the butter with the sugar and water. Once the butter is melted, adjust the heat until there is a consistent boil. Stir CONSTANTLY.
  3. Continue to adjust heat and stir for 10-15 minutes or until the mixture is caramel colored. Remove from heat.
  4. Add the salt and vanilla and stir well.
  5. Immediately pour onto the baking sheet.
  6. Wait a couple of minutes and then pour the chocolate chips evenly over the top. Allow the chips to melt completely, then spread the chocolate evenly with an offset spatula.
  7. Allow the chocolate to set completely before cutting/breaking up the toffee.
Notes
  1. You need the towels or wooden cutting board as a protection for your countertop. The toffee will make the baking sheet VERY hot!
  2. I tried this twice with milk chocolate block and could never get it to melt smoothly. I highly recommend using milk chocolate chips, which are formulated differently from block chocolate. They melt way better!
Mormon Mavens http://www.mormonmavens.com/

Egg-less Creme Brulee Pie

eggless-creme-brulee-pie-2

Yes, I know.  Eggs are a huge part of Creme Brulee so how can I call it that when there are no eggs?

Because it’s a free country, that’s why!

Okay, all sass aside.  I just can’t get past the creaminess of the pie the brulee-ness of the top layer.

Yes, I know.  Brulee-ness is not a word so how can I call it that when it’s not a word?

Because it’s a free country, that’s why!

Okay, we’re getting off-topic here.  The point is, you need to try this.  It’s such a simple pie and so good!  Even my pickiest eaters loved it!

eggless-creme-brulee-pie

Egg-less Creme Brulee Pie
Serves 12
A really simple but, yet it is so good! You'll be surprised!
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 1 Deep Dish Pie Crust, at room temperature
  2. 4 Tbsp. cornstarch
  3. 3/4 cup sugar
  4. 4 Tbsp. butter, melted
  5. 2 1/4 cups heavy cream
  6. 1 Tbsp. vanilla
  7. 4 Tbsp. butter, melted
  8. 1/3 cup cinnamon sugar (mix it to your liking)
Instructions
  1. Preheat your oven to 325 degrees. Use a fork to pierce the bottom of the pie crust. Place it on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
  2. In a small bowl, combine the sugar and cornstarch and mix well with a whisk until thoroughly combined.
  3. In a medium saucepan, melt 4 Tbsp of butter. Then add the cream and the sugar/cornstarch mixture. Whisk well to combine; then continue whisking over medium heat until the mixture is very thick and creamy.
  4. Remove from heat and add the vanilla.
  5. Pour this mixture into the pie crust, spreading out the mixture evenly. Pour the final 4 Tbsp. of melted butter carefully over the top. Then sprinkle evenly with the cinnamon sugar.
  6. Bake at 325 for about 25 minutes. Remove from the oven and turn on the broiler. Set pie under broiler for about a minute. Watch it carefully so it will not burn.
  7. Remove from oven and carefully set the pie tin on a cooling rack to cool. Allow it to cool to room temperature, then refrigerate it for at least an hour so it can set.
  8. Store any leftovers in the fridge.
Notes
  1. It has to be a Deep Dish pie crust. The regular crusts are not big enough to hold it. You can also use refrigerated crusts or make your own. The crust in the pie tin just needs to be at room temperature.
  2. For the cinnamon sugar: I keep a jar of premixed cinnamon and sugar so I'm not sure on the amounts because I go by how it looks! But you could mix 1/3 cup sugar and put in 2-3 teaspoons of cinnamon.
Adapted from The Domestic Rebel
Adapted from The Domestic Rebel
Mormon Mavens http://www.mormonmavens.com/

Waffle Cookies

waffle-cookies

My kids looooooove it when I make these.  They are old enough now to make them for themselves (although they still ask me to make the frosting most of the time because it, um, has no recipe–it’s in my head–but they made their own for this batch!).  

It’s a favorite for Family Night treat.  

They’re really easy to make.  

And, hello, FUN!  Cookies with a waffle iron? YES!!

Waffle Cookies
Easy, tasty, fun cookies that are a family favorite!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 1/2 cups sugar
  2. 1 cup butter, softened
  3. 4 eggs
  4. 2 tsp. vanilla
  5. 1/2 cup unsweetened cocoa powder
  6. 2 cups flour
  7. 1/8 tsp. salt
Instructions
  1. Cream together the butter and sugar well.
  2. Add remaining ingredients and mix well.
  3. Drop using a medium cookie scoop onto a heated waffle iron sprayed with non-stick cooking spray to keep the cookies from sticking.
  4. Close waffle iron and allow to cook for 2-3 minutes. Carefully lift out with fork and set aside to cool.
  5. Frost with your favorite frosting.
Notes
  1. No recipe for the frosting, but here's what I do....I start with 1/4 cup of soft butter and cream it with some unsweetened cocoa (maybe 1/3 cup?), a teaspoon of vanilla, and a pinch of salt. Then I just start adding in powdered sugar. When it's too stiff to stir, I drizzle in a little milk. I keep this up till I get the taste and texture I want!
Mormon Mavens http://www.mormonmavens.com/

Autumn Baked Apples

baked-spiced-apples-4So it’s fall.  Yeah, I know.  It’s supposed to be pumpkin everything, right?

Well, for my money, nothings says fall like apples….warm and spiced.  So cozy.

And although my favorite apple dessert is Apple Crisp (my favorite recipe for that coming soon!) I’ll go for just about any baked apple thing.  And since I had a bunch of small apples that were past their prime, I figured this one was a good one to try.

Next time, I’ll try maple syrup in place of the honey.

baked-spiced-apples-1

baked-spiced-apples

 

 

Autumn Baked Apples
A cozy dessert for crisp fall days.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 medium or 9 small apples
  2. 1 1/2 cups brown sugar
  3. 2/3 cup old fashioned oats
  4. 2/3 cup all-purpose flour
  5. 8 Tbsp. butter, softened
  6. 1 tsp. cinnamon
  7. 1/4 tsp. allspice (optional)
  8. 1/8 tsp. nutmet (optional)
  9. 1/4 tsp. kosher salt
  10. 4 Tbsp. honey or real maple syrup
Instructions
  1. Preheat the oven to 350 degrees. Grease a skillet and set it aside.
  2. To prep the apples, cut off about 1/2" from the top. You can also cut a tiny amount off the bottom if you want to "level" the apples. Use a spoon to scoop out the middle, including the core. You can discard this part.
  3. Place the apples in the skillet .
  4. In a bowl, mix together the sugar, oats, flour, spices, and salt. Add the softened butter and work the whole mixture together.
  5. Divide the butter mixture between the apples, filling the cores. Drizzle honey or maple syrup over the apples.
  6. Cover the skillet with aluminum foil; bake for 15 minutes. Then uncover the skillet and bake an additional 15-20 minutes or until the apples are cooked through.
  7. Allow to cool. Serve plain or topped with vanilla ice cream or whipped cream.
Adapted from Dishing Delish
Adapted from Dishing Delish
Mormon Mavens http://www.mormonmavens.com/

Chocolate & Coconut Cashew Bars

cashew-bars-2

If you haven’t met me before, allow me to introduce myself.   I’m the girl who wants dessert after every meal.  Every meal.

And also after snacks.

And also after watching TV commercials about meals and snacks.

And that’s a problem.

But luckily I’ve found a way to combat this.  

And I have to be honest.  I really had no faith in this recipe because I am a dessert snob.  If it’s described as a healthy dessert my mind immediately puts it into the “Yeah, right!” category.  And so I wasn’t expecting much.  

I distinctly remember my first bite.  I think I said something like, “Well, it’s okay, I guess.  But I doubt I would make it again.”  Which was followed by multiple bites that impressed me more and more.

A month later and I’m still making them!  

And you know what I love most about this recipe?  The bars taste so rich to me that it only takes one to satisfy!  So they last a long time!  And this has been so helpful for me in my quest to eat healthier and lose weight.  Vegan if you don’t use the honey.

I did tweak the recipe a bit.  It can be gluten free if you make sure that your oats are as well! 

cashew-bars-1

 

 

Chocolate & Coconut Cashew Bars
Yields 25
A healthy bar treat that is rich and satisfying! Great combo of a little sweetness and a little salt and a little chocolate and a little nut!
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 1/2 cups lightly roasted cashews (I used Planter's)
  2. 1 cup old fashioned oats
  3. 1/4 cup almond butter
  4. 1/4 cup melted coconut oil
  5. 1/4 cup + 2-3 tsp. liquid sweetener*
Topping
  1. 1/4 cup liquid sweetener
  2. 1/4 cup melted coconut oil
  3. 1/2 cup unsweetened cocoa powder
  4. 2-3 Tbsp. unsweetened coconut flakes
  5. sea salt to taste
Instructions
  1. In a food processor, process the cashews for a couple of minutes. Scrape down the sides if you need to. They will start to clump together a little, and that's good.
  2. Add the oats, almond butter, and sweetener and blend for another couple of minutes, scraping the sides down if necessary. This should form a sort of dough.
  3. Line an 8x8 pan with parchment paper and lightly coat it with some non-stick cooking spray. Make sure the edges of the parchment come out over the edge so you can lift out the bars later.
  4. Spread out the dough and press it evenly to the edges.
  5. Make the chocolate topping by whisking together the liquid sweetener, coconut oil, and cocoa powder until smooth. Pour this over the top of the bars.
  6. Sprinkle with coconut and sea salt.
  7. Freeze for an hour or refrigerate for several. Then lift out the bars and cut them carefully into squares. I did 5 slices in each direction which gave me 25 bars.
  8. Store the bars in an airtight container in the fridge.
Notes
  1. *You can use agave nectar (although not actually healthy), honey, brown rice syrup, or maple syrup. I had some agave to use up and that was tasty, but like I said, not really healthy the way it's made today. I was worried that the maple syrup would be too strong, but it was perfect. Gotta be REAL maple syrup though!
Adapted from Dishing Out Health
Adapted from Dishing Out Health
Mormon Mavens http://www.mormonmavens.com/

Easy Caramel Sauce

easy-caramel-sauce

Have you ever tried a new recipe?  Have you tried a new recipe when guests were coming over in a few hours and there was no time to make anything else if it failed?

Sunday morning I had high hopes for the Apple Fritter Bread.  The recipe pics looked amazing!  But here’s the thing about trying new recipes:  you gotta make sure you have all the ingredients and you gotta actually follow the directions!

Both situations got me in trouble.

I didn’t have enough fresh apples so I subbed some freeze dried apples.  And this normally is not a big deal because subbing works well with freeze dried if you refresh them first and then drain them well.

I was in a hurry.

So I didn’t prep the apples well AND I didn’t read the recipe well in my rushing around.

So here I was with dry, ugly apple-cinnamon bread for dessert.  

It was okay.  I mean, it wasn’t gross.  It just wasn’t….right.  And I had no time to make anything else.  What was I gonna do?

Have I told you how much I love Pinterest?  I’m so visual and that’s always the easiest way for me to narrow down a search…Google is just…too many words!  I thought maybe a caramel sauce would do the trick…I could still serve the apple bread, salvaging it with a buttery rich sauce to hide the #recipefail.

So happy to have found this recipe.  I can’t believe how ridiculously easy it is to make, and it tastes delicious!  And NO CANDY THERMOMETER!!

It’s like caramel sauce for dummies! 😉

 

Easy Caramel Sauce
An easy, rich dessert sauce that whips up in no time in the microwave!
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1/4 cup butter
  2. 1 cup brown sugar
  3. 1/2 cup heavy cream or whipping cream
  4. 1/2 tsp. salt
  5. 1/2 tsp. vanilla
Instructions
  1. In a large microwaveable bowl (I used my large Pampered Chef batter bowl), microwave the butter till it is mostly melted.
  2. Add brown sugar and cream and whisk well until smooth.
  3. Microwave on high for 2 minutes. Stir. Return to microwave for another 2 minutes.
Notes
  1. Serve it warm, but you may want to let it sit for a few minutes to thicken a little.
  2. Your microwave time may vary; you just want it to be bubbling and start to thicken a little.
  3. Store any leftovers in the fridge; reheat in the microwave to serve again.
Mormon Mavens http://www.mormonmavens.com/

Fudgy Banana Skillet Cake

fudgy banana skillet cake 2

I gotta put a disclaimer on this one.

You may not like this.

No, don’t run away!  Just hear me out for a little bit.

It’s Vegan.  

It’s Paleo.

Okay, if you are a die-hard, flour-filled cake lover you can run now.  (Honestly, my kids did, but they don’t have the evolved taste buds that I do.)

Here’s my situation:  I have Leaky Gut.  And while I do make stuff for the family that has wheat and dairy (two foods I’m not supposed to have anymore) I do try an occasional alternative recipe in an attempt to find treats that might be “legal” for me.  And I’ve found that you have to make a taste adjustment most of the time–that’s something I’ve started to get used to.  

So I actually like this recipe!

What does it have going for it–besides being wheat and dairy free?

It mixes up IN the skillet.  Less dishes.

It’s ready pretty quickly.  Cravings kept at bay while it bakes.

It uses ingredients I already have on hand.  Yes!

It’s rich and fudgy.  Oh, yesssssss!

Is it my favorite cake in the world?  No.  That’d be one o’ them there flour-filled cakes of my yesteryear.  <sigh>

But I think it does fit the bill if you are someone who has to or wants to eat treats without grains or animal products and want something rich and chocolate-y.

I would recommend adding some dairy-free ice cream or whipped topping when serving, though.  It just needs a little creamy loveliness to balance out the fudgy!

fudgy banana skillet cake 1

Fudgy Banana Skillet Cake
A fudgy flourless, vegan "cake".
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/4 cup coconut oil
  2. 1/2 cup unsweetened cocoa powder
  3. 1 cup mashed banana (I used 3 small bananas)
  4. 1/4 cup pure maple syrup
  5. 1 cup almond butter
  6. 1/2 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large cast iron skillet set over low heat, melt the coconut oil completely.
  3. Turn off burner and add remaining ingredients, whisking well to combine.
  4. Run a rubber spatula around the edge of the skillet to get the batter down with the rest of the ingredients.
  5. Bake for 15-20 minutes or until the center is mostly set.
Notes
  1. It should be pretty moist still so don't bake it until a knife comes out clean--that's too done. It took 20 minutes in my oven. Cast iron retains heat well, so this will continue to cook a little when you take it out of the oven.
  2. Serve with ice cream or whipped topping (dairy or not--you decide).
Adapted from Happy Healthy Mama
Mormon Mavens http://www.mormonmavens.com/