Very Easy Peanut Butter Fudge

Peanut Butter Fudge

So I had to make peanut butter fudge for my son's class and I don't make fudge that often so I was a bit worried. I am not a huge fan of fudge....mostly because a lot of times it is dry and brittle. I don't enjoy fudge that falls apart as you bite into it. I enjoy a creamy piece of fudge so if that's what you like, then try out this recipe....it is very creamy and so simple (as I used the microwave instead of doing it on the stove....I had no time that night to use a candy thermometer...etc)! I also like my fudge to be tall....I don't mess around with flat pieces of fudge so this recipe may seem like it makes a lot but if you use a 9 x 13 pan....it will make nice, tall pieces. If you are using a 8 x 8 pan...then you can half the recipe and it will be fine.


One more thing....I know there's corn syrup in this recipe and that is kind of controversial right now....but I believe (as in everything....in moderation....it is fine) plus it really does help in the consistency here....and if you make this recipe you'll understand what I'm talking about so again....MODERATION is always key.

Quick & Easy Peanut Butter Fudge

8 cups powdered sugar

1/2 teaspoon salt

2 cups creamy peanut butter

1 cup light corn syrup

2 sticks melted butter (unsalted)

1 tablespoon vanilla

In a microwavable bowl, mix together all ingredients the best you can. Microwave mixture 1-2 minutes at a time and after each time, pull out the bowl and mix well. Repeat this step until your mixture is smooth and creamy (usually takes about 2-3 times in the microwave depending on your microwave's strength). Pour mixture into a buttered or sprayed pan and cover the pan with plastic wrap. Chill in the fridge for a few hours. Once the fudge seems to be set and is firm, cut into squares and serve.

Because we don't cook this recipe it is a little difficult mixing the ingredients together at first.

Once you mix everything together the best you can, you microwave the mixture 1-2 minutes at a time.
Once you have a creamy mixture that is well blended, it's ready to be poured.

Pour your mixture into a buttered or sprayed pan so that your fudge will easily come out of the pan.

Final product....rich and creamy....not too sweet peanut butter fudge!

Simple Key Lime Pie

I saw these Key Limes in the store and immediately decided to make Key Lime pie. I wanted to try to make the pie more of a cake...not so much the texture but I wanted it to be high, kind of like my cheesecakes so here's the recipe I used. It ended up being very good and looked really perfect.

Simple Key Lime Pie

For the Crust

3 cups graham cracker crumbs

1/2 cup sugar (I like the organic sugar)
1 stick (8 tablespoons) unsalted butter, melted

Combine graham cracker crumbs, sugar in the bottom of a 10 or 12 inch springform pan.

Slowly add a little bit of the butter at a time until the crust starts to blend together and is able to stick to the pan.
Using a spoon, start pressing the crumb mixture around the pan and up the sides as much as you can. I like to go up the sides of my pan to have that high crust on my cakes and pies. Bake at 350º F. for 5-7 minutes.

I know a lot of people use forks to do their crusts but a large spoon always works better for me.
This is what your crust should look like after it's baked for 5-7 mintues.

For the Key Lime Filling
7 whole large eggs
3 cans sweetened condensed milk
1 cup fresh Key Lime juice (to help get the juice out of the limes, microwave for about 5-7 seconds then slice and squeeze) 1 cup of juice will require about 20-30 key limes but it is well worth it to use fresh juice. You can also zest a few of the limes if you don't have that much juice but want a bit more flavor)

Combine the sweetened condensed milk and the eggs in a mixing bowl and mix at low speed until the eggs are fully incorporated. Make sure to accidentally spill some of the milk on your fingers so you have to lick it off.
Sometimes I put sweetened condensed milk in my coffee or hot tea...YUM!
Slowly beat the eggs into the sweetened condensed milk.
Add the Key Lime juice and mix again until fluffy and blended. This is what your mixture should look like when it's whipped together. Pour the whipped mixture into the springform pan that's wrapped in aluminum foil.

Bake at 250º F. in a water bath for 2 to 2 1/2 hours until set. Set on a cooling rack for about 45 minutes then refrigerate to completely cool before serving. Make some fresh whipped cream by beating heavy whipping cream and a little powdered sugar to serve on top.

See how nice and high the crust is. It did turn out a bit more firm than most Key Lime pies but it tasted great and looked wonderful!

Fresh Peach Cobbler

This peach cobbler was made from the peaches we picked off our land!
Our Peach Tree

Fresh Peach Cobbler
For Filling:
5 cups fresh peaches, sliced & peeled
1 1/4 cups sugar
1/4 cup honey
1 teaspoon cinammon
1 teaspoon nutmeg
2 teaspoons lemon juice

For Cobbler Topping:
8 tablespoons soft unsalted butter (not melted)
1 1/2 cups self-rising flour
1 cup sugar
1 beaten egg

Preheat oven to 350 degrees
In a large mixing bowl, combine all the ingredients for the filling, mix well and refrigerate for about 30 minutes.

I've been starting to use this organic sugar, and it really does taste better!

Meanwhile, combine the flour and sugar and egg until it's crumbly. Add half the butter and use your fingers to mix, it should still be crumbly. Grease the bottom of a baking dish with butter and then pour the peach mixture into the pan.

Then top the peaches with the cobbler topping. Melt the rest of the butter and drizzle on top of the cobbler. Bake for 45-50 minutes until the top is nice and golden brown. Serve warm or chilled.