Tasty Thursday: 15-Minute Peanut Butter Fudge

Oh my goodness, this has to be the best peanut butter fudge I have ever tasted and it is so easy to make, it takes about 15 minutes.  My family has been using this recipe for as long as I can remember.

My mom originally got it from my kindergarten teacher when I was younger…it might as well be a family recipe now.  I whipped up a couple batches this year to send to family and friends out of state.  I hope they enjoy it as much as I do each year.


15 Minute Peanut Butter Fudge


  • 2 Sticks of Butter
  • 1 tsp. vanilla
  • 1 c. of creamy peanut butter
  • 1 lb. box of confectionery sugar


Butter a baking dish on all sides, set aside.  In a pan, melt 2 sticks of butter.  Once the butter has melted, stir in 1 cup of peanut butter.  Remove pan from heat.  Add 1 tsp. of vanilla extract to peanut butter and butter mixture.  Gradually whisk in powdered sugar until the peanut butter mixture gets thick.  Pour into the baking dish and refrigerate until fudge is hard.  Enjoy!

* The first batch of fudge I made I used the whole box of confectionery sugar.  It was not as peanut buttery as I like it.  The second batch I used approximately 3/4 of a box and it was perfect! 

What is your favorite holiday sweet treat recipe?


Tasty Thursday: Chocolate Lava Cake

Boy oh boy, do I have a dessert recipe for you today!  If you’re searching for something a little different for Christmas dessert this year, this is your recipe.  I made it a couple of  weekends ago for family and friends, it was a topic of conversation all weekend.

Chocolate Lava Cake: serves 8


20 oz. of semi-sweet chocolate

1 c. of butter

6 large eggs

3 egg yolks

1 c. of flour

1 c. of powdered sugar

4 TBSP. of cocoa powder

2 tsp. of salt

Butter and cocoa for dusting ramekins


1.Pre-heat the oven to 420 degrees. Brush ramekins with butter and dust with cocoa, set aside.

2.Melt butter and chocolate in a double broiler.   Set-off heat to cool.

3.Whisk eggs in a large mixing bowl.  In a separate bowl, combine dry ingredients (flour, sugar, salt and cocoa powder).

4. Once chocolate is cool, mix with eggs.  Mix in dry ingredients to the egg mixture, mix until smooth.  Fill each ramekin with cake batter, leaving 1/2″ to the top of the ramekin.

5. Bake in oven for 15-20 minutes.

6. Remove cake from ramekin.  Cut around each cake with a knife to loosen it.  Next, hold a plate over the ramekin and flip the ramekin over using oven mitts.  The cake will fall to the plate.

7. Dust with powdered sugar and serve.

* I served ours with a little vanilla ice cream and pomegranates.  It was to die for!

8. Enjoy!





Tasty Thursday: Deep-Dish Pumpkin Meringue Pie

Hi y’all,

I’m popping in briefly from the local coffee shop to bring you this week’s recipe.  I am lucky to have faired better than many during Sandy.  I did not lose power, but have been without internet service since Tuesday morning.

With all of the craziness from the storm, I am sharing a recipe I ran across on pinterest.  I have not had an opportunity to make it, it looks absolutely delicious and I have it stashed on my recipes board for future dessert ideas…

How can you go wrong with Deep-Dish Pumpkin Meringue Pie?

Click here to visit Martha Stewart for the recipe.

For those of you affected by Sandy, stay safe and warm.

I am hoping my internet is back up and running again today.

PS: This week, I am hosting a fabulous giveaway from Bridgeview Candles, if you have not entered yet, click here.

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