Chocolate, Desserts, fudge, holidays, snack, Uncategorized

Homemade Fudge

To accompany my lovely sugar cookies on my goody plates, I made some nice, rich, homemade fudge.


BTW, don’t my plates look pretty?!


You will need:

  • 1 C evaporated milk
  • 1 tsp vanilla
  • 4 C sugar
  • 1 C butter
  • 10 1/2 oz mini marshmallows
  • 1 C semi-sweet chocolate chips
  • 1 pkg milk chocolate chips
  • opt: chopped nuts (walnuts are my favorite!)

In a very large pot, combine milk, vanilla, sugar, and butter over medium heat. Stir until mixture boils, then boil for 8 mins, stirring regularly.

Meanwhile, put your marshmallows and chocolate chips in a very large mixing bowl (and nuts, if desired). Set aside.

Once you sugar mixture has boiled long enough, pour over marshmallows and chocolate. Stir until marshmallows and chocolate have completely melted.

Pour into a greased 9×13 pan. Let cool in the fridge (this will take a couple hours. Cut up into small squares.



caramel, Desserts, fun, no bake, popcorn, snack

Soft Caramel Corn

Last week, Tyler and I were so sick! (Remember? That’s when I also made that sweet potato chili.) By Friday, we were sick of being sick, so we had a stay at home game night!


(And also watch Supernatural haha)

No game night is complete without a treat, and I made this caramel corn that my mom is pretty much famous for (or at least I think she should be!). I’m not a big caramel corn fan because it usually goes hard and is all crunchy and hard to chew, but not this caramel corn! This will stay soft for WEEKS! Not that it would ever last that long because it is far too delicious.


You will need:

  • 1/4 C butter
  • 1 C brown sugar
  • 1/2 C corn syrup
  • 1/2 can (about 7-8 oz) sweetened condensed milk
  • 1/2 tsp vanilla
  • 1/2 cup corn kernels (about 5 qts when popped)

In a large saucepan, combine butter, sugar, and corn syrup. Stir well and bring to a boil over medium heat.

Stir in the milk. Simmer until the mixture comes to a soft ball stage (about 235 F). THIS IS A KEY STAGE! If you boil your mixture too long, you will not have nice soft caramel corn.

Remove from heat, stir in vanilla, and pour over popped corn. Stir to coat entirely.

fall, pumpkin, seeds, snack

Pumpkin Seeds

I’ll admit, I get a lot of food inspiration and recipes from Pinterest, maybe more than my library of cookbooks. However, the one recipe I turn to my father for, year after year, is pumpkin seeds.


Dad has this down to a science almost. When my siblings and I were kids, he never carved a pumpkin with the rest of us. Instead, he spent the evening separating the pumpkin seeds from the pumpkin glop we gutted from our pumpkins, and then produced spectacular batches of roasted seeds. Every year was an experiment to create a better batch than last year’s. Pumpkin seeds are maybe my favorite part of carving pumpkins.


Throwing it back to junior year in high school Halloween with siblings…We’re such babies!

This year, Tyler and I carved our pumpkins, then I dug out the seeds and once again, texted my dad for his pumpkin seed secrets. And now, I’ll share them.

You will need:

  • Clean pumpkin seeds
  • Water
  • Salt
  • Melted butter
  • Worcestershire sauce
  • Season salt

Boil pumpkin seeds in salt water, enough to cover the seeds (although seeds will float). Boil for 5-10 minutes over medium heat.

Strain seeds. Pour seeds into bowl and coat generously in melted butter, Worcestershire sauce, and season salt. Spread onto a baking sheet into a thin layer. Depending on how many seeds you have, you may need to use an additional baking sheet.

Bake for an hour and a half or two hours on 200 degrees. Stir every twenty minutes. Seeds are done when golden brown and slightly crispy.