Grandma’s Million Dollar Fudge

million dollar fudge LD

Grandma’s Million Dollar Fudge 

Yield: 8″×8″


4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter

Mix ingredients. Then boil 5 minutes.


2 1/2 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi sweet chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla


Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.

Speedy White Fudge

1 1/2 lbs. white candy coating
1 can (14 oz.) sweetened condensed milk
Pinch of salt
1tsp. vanilla
1 1/2 cups gum drops, chopped*


Line a 9×9 inch pan with foil. In a sauce pan, melt candy coating, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and gum drops. Spread into the 9 inch pan, cover and chill. Use the foil to lift the fudge from the pan and cut.

You can experiment with this recipe by using different kinds of candies or substituting chocolate candy for the white and 2 Tbsp. peanut butter or peanut butter chips instead of the gum drops.

*To make chopping easier, use a pair of kitchen shears dipped in warm water. This works great for cutting anything sticky like marshmallows and candy.

You can use just red and green gum drops or multi colored.

Helpful Fudge Tips:

  • Before you start, be sure to have your pans all ready, your candy bars crushed, nuts chopped and every package opened and ready to dump in as soon as it is done boiling.
  • I use milk chocolate candy bars, but my son-in-law and grandson love dark chocolate so I sometimes use dark chocolate and milk chocolate together. You can even substitute milk chocolate for the semi sweet chips. You can easily tailor it to your own personal preferences.
  • Last year after Halloween, my daughter found a good deal on Hershey’s Kisses for 50 cents a bag, so I used those in place of my candy bars. That is why I say stock up after Halloween! The main thing is to have about 24 oz. of some kind of chocolate in the recipe.
  • To make my life easier, I line the pan with plastic wrap, parchment paper or something like that and butter it well. Then I lift it out out the pan after it has cooled and use my metal pastry cutter (that has been buttered) to slice it. It works so well! I don’t cut it. I just press straight down with the cutter. There’s no gummy mess like I used to get when I would drag my knife through it.
  • Sometimes I allow it to thicken, pour it onto plastic wrap and wrap and roll into logs, then slice.

source:  livingonadime

Red Velvet Oreo Truffle Brownies

red velvet brownies KnA

Red Velvet Oreo Truffle Brownies

Yield:  9″x 13″


1 box (18.25 oz) red velvet cake mix

1.5 cups butter, divided

2 eggs

1 package (about 36) whole Oreos

1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)

1 bag (12 oz) mini chocolate chips (about 1.5 cups)

1 cup (1/2 pint) heavy whipping cream

red velvet brownies KnA2

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.

red velvet brownies KnA3

2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

red velvet brownies KnA4

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Makes: One 9×13 pan.
Notes:  Can be stored at room temperature or in the refrigerator.

source:  kevinandamanda

Red Velvet Lava Cakes

red velvet lava STS

Red Velvet Lava Cakes

Yield:  4 cakes


8 tbsp (1 stick) unsalted butter

4 ounces white chocolate

1 cup confectioners’ sugar

2 large eggs

2 large egg yolks

1 tbsp red liquid food coloring

2 tbsp natural unsweetened cocoa powder

6 tbsp all-purpose flour

confectioner’s sugar, for dusting

melted dark or semi-sweet chocolate, to decorate (optional)

raspberries or sliced strawberries, for serving

red velvet lava STS2


  1. Set a rack in the center position and preheat the oven to 450 degrees. Spray 4 6-ounce ramekins with nonstick cooking spray.
  2. Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. When completely melted, stir in the confectioners’ sugar. (I melted my white chocolate and butter in the microwave in bursts of 15 seconds.)
  3. Lightly whisk the eggs and egg yolks in a large bowl. Stir in the red food coloring and melted chocolate mixture.
  4. Whisk the cocoa and flour in a  small bowl to combine. Add to the batter and stir until just combined.
  5. Divide the batter evenly among the ramekins. Place the ramekins on a  baking sheet and bake until the sides of the cake are set but the centers are still soft , 14 to 15 minutes. Let the cakes rest for 2 minutes, then invert them onto dessert plates.
  6. Serve the cakes immediately, dusted with confectioners’s sugar and with berries on the side. (I dusted mine with the sugar, then drizzled with melted dark chocolate, and served with fresh raspberries.)

source: spachethespatula


Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens


1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.


source:  littledairyontheprairie

Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs


For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2


Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture

Milk Chocolate Loaf Cake


Milk Chocolate Loaf Cake

Yield:  9″  X 5″


  • 200g self-raising flour
  • 30g cocoa powder, sieved
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 250g granulated sugar
  • 2 large eggs
  • 5 tablespoons evaporated milk
  • 5 tablespoons water
  • 1 teaspoon vanilla extract
  • 100g chocolate chips
For the Chocolate Glaze
  • 60g unsalted butter, softened
  • 1 tablespoon cocoa powder
  • 250g icing sugar
  • 3 tablespoons hot milk
  • 1 teaspoon vanilla extract
  • Chocolate chips (optional)
  1. Preheat the oven to 350F/176C. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, cocoa powder, and salt together until combined.
  3. Using a handheld or stand mixer, beat the butter, and sugar together until combined. Beat in the eggs, milk, water, and vanilla. Fold in the chocolate chips.
  4. Pour the wet ingredients into the dry ingredients and gently mix together until combined.
  5. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
For the Chocolate Glaze
  1. Using a handheld or stand mixer, beat the butter cocoa powder, icing sugar, milk, and vanilla until smooth and is your desired thickness.
  2. Pour or spoon over the cake loaf, and sprinkle with chocolate chips if desired.

source :  marshasbakingaddiction

Chocolate Bundt Cake with Chocolate Cream Cheese Frosting


Chocolate Bundt Cake with Chocolate Cream Cheese Frosting

Yield: 9″  X 13″


  • 340g self-raising flour
  • 1 teaspoon baking soda
  • 40g cocoa powder
  • ½ teaspoon salt
  • 115g unsalted butter, softened
  • 450g caster sugar
  • 240ml vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 240ml buttermilk
For the Frosting
  • 180g cream cheese, softened
  • 100g icing sugar
  • 2 – 4 tablespoons cocoa powder
  • 2 – 3 tablespoons milk (or more for drizzling consistency)
  • 1 teaspoon vanilla extract
  • A handle of chocolate chips (optional)
  1. Preheat the oven to 350F/176C. Spray and flour a 10″ bundt pan and set aside.
  2. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.
  5. Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs. Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Frosting
  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar, cocoa powder, milk, and vanilla extract until smooth, and at the desired thickness. If the frosting is too thick, add more milk to loosen to drizzle consistency.
  2. Pour, or spoon over the cake, then sprinkle with chocolate chips.

source :  marshasbakingaddiction