So many of us have trouble dieting, sticking to our diets, or cannot even fathom the word “diet.” Well, thats OK. There are so many different types of diets out there that it seems almost impossible to randomly take a gamble on one of them! I just wanted to talk to you guys about one of the most popular diets out there right now and that’s the “Paleo Diet.”
Lemon Meringue Pie is my all-time favorite dessert. I swear I could eat an entire pie if given the chance, and that is why I’ve decided that making a regular size pie isn’t a good idea. To help with portion control I started making these mini lemon meringue pies.
These are the perfect treat to welcome spring!
The best part is there are only 3 ingredients and they are simple to make!
Brand doesn’t really matter here, but keep in mind cheaper pie fillings don’t usually taste as good as the brand names. After some experimenting the Duncan Hines Lemon Creme filling has the best taste (in my opinion). It is also sweet enough to not need added sugar (but if you want you can add a teaspoon or two of powdered sugar).
I used pre-made mini graham cracker pie crusts, but you could definitely make your own. I used these for the sake of keeping it simple and mess free!
These are the things I crave the most in life 🙂
The meringue gave me a little trouble, only because my hand blender decided to go homicidal on me. Well, it was my fault. I pushed the button to eject the beaters before I unplugged it. The button also happened to be the power switch and I guess I pushed it up while I was pushing it in and it turned on. I didn’t have a good grip so it fell and started viciously attacking my leg. Thankfully I was wearing pants so they took the brunt of the attack. The beaters spun wildly, getting tangled in my pants leg and breaking themselves in the process.
No worries though, thankfully I live with a genius! Mike is a whiz when it comes to drills, a fact I only learned once my arm was tired out from whipping the egg whites and sugar. He rigged up a wire whisk to the drill and voila!
These are perfect for last minute guests since after the meringue they take less than 15 minutes to make. Here’s the recipe:
One of my favorite simple treats is this homemade fudge. If you’re wondering how to make homemade fudge then this post is going to help you a lot. This recipe is for homemade old fashioned fudge without condensed milk, marshmallow fluff or any other shortcuts.
I have never used a candy thermometer to make fudge, so I’m going to give you my personal version of homemade old fashioned fudge. You know, the old-fashioned, melt in your mouth fudge grandma used to make.
The holidays may be over (thank goodness!) but that doesn’t change much except my bank account. It’s still life as usual and my life is currently revolving around dessert.
See, not much change 🙂
One of my favorite desserts is fudge. It’s simple and it’s delicious. I normally make a basic, old-fashioned fudge but I found this recipe for Mint Chocolate Pudding Fudge on the Kraft website. Being the die-hard fudge fan that I am I decided to try it.
There was a little hesitation when I saw how many ingredients were used. The fudge I normally make uses 5 ingredients – this was almost double that. But then I realized it was made in the microwave, so I didn’t have to stand over a stove and endlessly stir. That may be what sealed the deal for me, or maybe it was the fact that my mouth waters just looking at the name: Mint Chocolate Pudding Fudge.
Seriously – how could you resist that??
Now, you might be thinking “No way I’m making fudge in a microwave” but believe me when I say it is so worth it. I used to be under the impression that if you didn’t stand up at the stove stirring the mixture until it reached one point, then letting it boil until it reached another point… just thinking about it makes me tired. With this recipe you have decadent fudge in a fraction of the time.
Simply microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH for 2 minutes (or until butter is melted), stir until the chocolate is completely melted and the mixture is well blended. Add some peppermint extract and dry pudding mix then stir for 2 minutes.
That’s around 4.5 minutes of work.
Next you’re going to add the sugar, 1 cup at a time, stirring after each addition until well blended. Pour into a prepared pan (lined with aluminum) and press into an even layer with the back of a spatula.
About 2 minutes of work.
Microwave the remaining butter and chocolate in a large microwaveable bowl for 1-1/2 minutes, or until butter is melted. Stir until the chocolate is completely melted and the mixture is well blended. Pour over the fudge layer in the pan and spread to completely cover bottom layer. Then top with the marshmallows and crushed peppermint candies.
About 3 minutes of work.
Refrigerate for 2 hours or until the fudge is firm. Use the foil handles to remove the fudge from the pan before cutting to serve.
The recipe is easy to follow which makes it virtually fool-proof. I did struggle with the marshmallows, but I used them for the sake of the recipe. I’m thinking the next time I make it I’ll just leave them out. The beauty is you can make it in less than 15 minutes. Try doing that with an old-fashioned, homemade fudge recipe!
There are so many simple recipes on the Kraft Hub that would be great for family meals, desserts, and entertaining.
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 oz. chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add peppermint extract and dry pudding mix; stir 2 min.
Add sugar, 1 cup at a time, stirring after each addition until well blended. Pour into prepared pan; press into even layer with back of spatula.
Microwave remaining butter and chocolate in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over fudge layer in pan; spread to completely cover bottom layer. Top with remaining ingredients.
Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetenTheSeason #CollectiveBias
When I moved to the Chicago area I had a few worries. The main thing was meeting new people and making new friends. Luckily I had some amazing friends from my teen years already living here. In fact I moved in with one of them! Even luckier (for me at least) my new roomie doesn’t know his way around the kitchen that well so I get to do the bulk of the cooking and baking.
I know to some that wouldn’t be so much of a good thing, but for me it’s amazing. I’m the happiest when I have people to cook and bake for, it’s where I find a lot of my pleasure in life. I’m by no means the best but I like to think I’m pretty darn good. Something else I’m pretty good at is finding shortcuts in the kitchen. As much as I love to cook and bake I don’t always have the time to prepare everything from scratch.
With the holidays quickly approaching I have been looking for a happy balance between being in the kitchen and being with friends. The Kraft Holiday Bake Center at Walmart does a great job of making that happen in a budget friendly fashion. All of the necessities for holiday desserts are there with some extra goodies all at affordable prices. The Bake Center is actually what inspired this recipe that I’m sharing today. It’s amazingly simple and virtually foolproof – anyone can make it and the beauty is there is no baking involved!
I picked up some of the necessities while I was at Walmart, came home, and whipped up this Pumpkin Spice with Caramel Swirl Cheesecake.It wasn’t complete until I added the white chocolate drizzle on top; then it was perfection.
Pumpkin Spice with Caramel Swirl Cheesecake with White Chocolate Drizzle
The first thing I did was melt 1/3 cup of Kraft Caramel Bits in a double boiler.
While my caramel was melting I softened 8 oz. of cream cheese in the microwave then blended that with 1/2 cup of milk. Then I added a box of JELL-O Pumpkin Spice Flavor Instant Pudding. I whisked that all together with another cup of milk.
I poured the mixture into a prepared graham cracker crust and swirled the melted caramel through the cheesecake. Then I put that in the fridge for 2 hours to firm.
Once the cheesecake was firm I melted 6 squares of BAKER’S White Chocolate (in a Ziploc bag) in the microwave. I used 30 second intervals, squeezing the bag to help it melt during intervals. I cut the tip off of the bag and drizzled the white chocolate all over the cheesecake. I put the cheesecake back in the refrigerator for a couple of hours so the chocolate could settle and voila.
That was it, if it sounds simple it’s because it is!