sea salt chocolate fudge

October 6, 2015

yields (depends on how big you cut your pieces)      total time: 2 hours 20 minutes

2 c (12 oz bag) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1.5 tsp vanilla extract
1/4 tsp sea salt


  1. line a 9 x 9 in. square baking pan with aluminum foil. (could be any size really)
  2. in a medium saucepan, combine chocolate chips and condensed milk over low heat. stir until chocolate is melted and smooth.
  3. once smooth, take off heat and stir in vanilla and salt.
  4. pour into baking pan and refrigerate for at least 2 hours. (optional: sprinkle sea salt over the top.)
  5. pull foil out, cut fudge into pieces and enjoy !


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prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes

for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)


  1. preheat oven to 375 degrees.
  2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
  6. bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)

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gooey butter cake

January 15, 2014

prep time: 20 minutes       bake time: 30-40 minutes       total time: about 80 minutes (cool time included)

1 pkg. yellow cake mix
4 eggs
1 stick of butter, melted
1 8-oz. pkg. cream cheese
3 c powdered sugar
1 tsp vanilla


  1. combine cake mix, 2 eggs, and melted (could also be softened) butter together.
  2. pour into 9×13 pan. (can also pour into two 8×8 pans – bake same length of time)
  3. mix 2 eggs, powdered sugar (save 1/2 c to sprinkle later), vanilla, and cream cheese until well-blended. pour over bottom layer.
  4. bake 350 degrees for 30-40 minutes. rotate pan halfway through for even browning.
  5. let cool for 20 minutes and sprinkle with remaining sifted powdered sugar.

source – my mother dearest

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