How To Make Candy Corn Fudge

By On October 11, 2020

 Candy Corn Fudge 



·         Nonstick cooking spray

·         3/4 cup sweetened condensed milk

·         3 (4-ounce) bars white chocolate, chopped

·         1/2 teaspoon pumpkin spice extract

·         1/8 teaspoon kosher salt

·         Orange and yellow food coloring




1.    Line a mini loaf pan with foil. (Leave an overhang on 2 sides to easily remove fudge after setting.) Spray with nonstick spray.


2.    In a large glass bowl, combine the sweetened condensed milk and the chopped chocolate. Set over a glass bowl set on a saucepan of lightly simmering water. Stir with a rubber spatula until melted and smooth. Stir in the pumpkin spice extract and salt.


3.    Divide the mixture into 3 bowls. Stir 3 drops of orange food coloring into one of the bowls. Stir in 3 drops of yellow food coloring into another bowl. Leave the third bowl white.


4.    Pour the yellow mixture into the prepared pan and spread out with an offset spatula to smooth. Place in the freezer for 5 minutes to chill. Meanwhile, put the bowl with the orange mixture over the lightly simmering water to keep smooth.


5.    Pour the orange mixture into the loaf pan and spread it into an even layer. Chill for 5 minutes. Meanwhile, put the bowl with the white mixture over the lightly simmering water to keep smooth.


6.    Add the final layer of white chocolate to the top of the fudge, and place in the refrigerator to set up for at least 1 hour.


7.    Once set, remove the fudge from the loaf pan and un-peel the foil. Cut into 1-inch-thick slices, then cut into triangles like candy corn.


How To Make Fresh Fruit Pizza

By On September 20, 2020

 Fresh Fruit Pizza 



·         1/2 cup butter, at room temperature

·         3/4 cup sugar

·         1 egg, at room temperature

·         1 teaspoon vanilla

·         1 1/2 cups flour

·         1/4 teaspoon salt

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1 1/2 teaspoons cornstarch


·         6 ounces cream cheese, at room temperature

·         1/2 cup butter, at room temperature

·         1/2 teaspoon vanilla

·         2 teaspoons fresh lemon juice

·         1 1/4 cup powdered sugar, sifted

To finish:

·         Fresh fruit, sliced as needed (I used blueberries, raspberries, blackberries, strawberries, green grapes, and kiwi)

·         1/4 cup trained apricot jam to glaze, optional




1.    Cream the butter and sugar with a hand mixer until light and fluffy. Beat in egg and vanilla.

2.    In another bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Add the dry ingredients to the butter mixture and mix until just combined. Cover and chill at least 30 minutes, but longer is better to prevent spreading when baked.

3.    Preheat oven to 350°. Grease a 12-inch pizza pan and pat the cold cookie dough into a flat round. Bake for 18-20 minutes or until very light brown. Do not over-bake. Cool before frosting.

4.    To make frosting, whip the cream cheese and butter until light and fluffy. Add vanilla and lemon juice and mix until combined. Add the powdered sugar and mix until well incorporated.

5.    Spread frosting over cooled crust leaving about ½-inch of the edge unfrosted. Arrange fruit in concentric circles as desired.

6.    To glaze, heat the strained apricot jam with a teaspoon of water. I used the microwave. Using a pastry brush, glaze the fruit.

7.    To serve, cut in wedges.


How To Make Churro Cupcake

By On September 12, 2020

  Churro Cupcake



·         2 1/2 c. all purpose flour

·         1 tsp. baking powder

·         1/2 tsp. baking soda

·         1/2 tsp. salt

·         3 large eggs

·         2 c. sugar

·         1 c. canola oil

·         2 tsp. vanilla extract

·         1 c. sour cream

·         2 sticks unsalted butter, room temperature

·         12 oz. cream cheese, room temperature

·         2 tsp. vanilla extract

·         6 c. powdered sugar

·         2 tsp. cinnamon

·         cinnamon & sugar mixture


1.    Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

2.    In a large bowl, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 min.

3.    Add the oil and vanilla and mix until blended.

4.    Mix in the sour cream, then the flour mixture. Mix until the batter is smooth.

5.    Pour into 24 regular size muffin tins lined with cupcake liners.

6.    Bake at 350 degrees 18-23 min.

7.    Cool completely.

8.    Prepare frosting by combining butter, cream cheese, and vanilla in a large bowl. Beat on low speed until smooth, about 1 min.

9.    Add the powdered sugar and cinnamon, mixing until smooth, about 1 min, then beat on medium speed for 1 min. to lighten frosting.

10.  Spoon into a piping bag and frost cupcakes as desired.

11.  Sprinkle generously with cinnamon and sugar.


How To Make Boston Cream Pie Cupcake

By On September 12, 2020

Boston Cream Pie Cupcake



·         6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)

·         3/4 cups (155g) sugar

·         6 tbsp (86g) sour cream, room temperature

·         2 tsp (10ml) vanilla extract

·         3 large egg whites, room temperature

·         1 1/4 cups (163g) all purpose flour

·         2 tsp (8g) baking powder

·         ¼ tsp salt

·         6 tbsp (90ml) milk, room temperature

·         2 tbsp (30ml) water, room temperature


·         2 egg yolks

·         6 tbsp (78g) sugar

·         1 1/2 tbsp cornstarch

·         1 cup + 2 tbsp (270ml) milk

·         1 tbsp (14g) salted butter

·         1 tsp vanilla extract


·         12 oz (338g) semi sweet chocolate chips

·         2 tbsp (30ml) light corn syrup

·         3/4 cup + 2 tbsp (210ml) heavy whipping cream











1.    Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
n a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

Add sour cream and vanilla extract and mix until well combined.

Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

Reduce heat to medium and simmer for 2 minutes. Remove from heat.

Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.

While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.

Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.

Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.

Divide the pastry cream between the cupcakes and fill in the centers.

Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.

Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days


How To Make Baked Parmesan Zucchini Fries

By On September 12, 2020

 Baked Parmesan Zucchini Fries



·         4 zucchini, quartered lengthwise

·         1/2 cup freshly grated Parmesan

·         1/2 teaspoon dried thyme

·         1/2 teaspoon dried oregano

·         1/2 teaspoon dried basil

·         1/4 teaspoon garlic powder

·         Kosher salt and freshly ground black pepper, to taste

·         2 tablespoons olive oil

·         2 tablespoon chopped fresh parsley leaves


1.    Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

2.    In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

3.    Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

4.    Serve immediately, garnished with parsley, if desired.