3 Ingredient Fudge

This fudge is super duper easy and delicious!

 

   Everybody in my family likes this (even the little girl who doesn't like chocolate!).

     Not too sweet and perfectly chocolaty... mmm...

Fudge:

This makes a 1 inch thick, 9x5 loaf pan

1 bag of Hershey's Milk Chocolate Chips
1, 14oz can sweetened condensed milk
pinch of salt
1/2c. walnuts (optional, but definitely recommended)

1. Lightly grease a 9x5 loaf pan.
2.Melt the chocolate chips in the microwave for 10-20 seconds at a time, stirring frequently to prevent burning until completely melted.
3. Stir in the sweetened condensed milk and salt and pour into loaf pan. Put the pan in the freezer for 1 hour or until hardened.

~from Allrecipes.com

Quick & Easy Hummus

  This is one of my favorite dips for fresh veggies and it's also full of fiber and protein!

 

It only requires a few ingredients. Six, to be exact.

No tahini needed!

My little sister loves this hummus... :)

Quick & Easy Hummus:

Makes about 1 cup of dip

1, 15.5oz can chickpeas, drained
1/2 tsp. cumin
1 Tbsp. canola oil
4-5 Tbsp. water
salt & pepper to taste

1. Blend the chickpeas, cumin, and oil together in the food processor and add the water until it has reached the desired consistency. Salt & pepper to taste and enjoy!

Blueberry Muffins

We have 30+ blueberry plants in our yard and this year they are really loaded with berries. Blueberry Muffins have always been one of my favorite kind of muffins, so it made plenty of sense to make some.

 

 

These muffins were full of fresh blueberries and topped with a brown sugar and oat streusel.

 

 

  I'm not too sure of the exact reason that I like blueberry muffins so much...

 

 

...they're just... really good. (So good, that I ate three of the seven that this recipe made!)

 

 

I baked these in an XL muffin tin - surprise, surprise! :)

 

 

 

Muffins:

Makes 7 extra large muffins

 

1 1/2c. flour

3/4c. white sugar

2 tsp. baking powder

1/2 tsp. salt

1/3c. applesauce

1 egg, lightly beaten

1/3c. milk

1 tsp. vanilla

2c. fresh blueberries

 

Streusel:

2 Tbsp. oats

2 Tbsp. brown sugar

 

1. Preheat the oven to 400F and grease muffin tins or line with paper liners.

2. Stir the flour, white sugar, baking powder, and salt together in a large bowl.

3. Whisk the egg, milk, applesauce, and vanilla together in a separate bowl. Add the wet ingredients to the flour mixture and combine.

4. Stir in the blueberries and fill the muffin tins almost to the top with batter. Sprinkle on the streusel and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

 

~Adapted from Allrecipes.com

Chocolate Zucchini Muffins

       If not for the name, you probably wouldn't be able to tell that these muffins are hiding a vegetable.

 

 

   These aren't exactly muffins...

  

                                                                                                       

...maybe more like healthy cupcakes. :)

 

 

Moist? Yes. Chocolaty? Yes. Sounds to me like it qualifies as a cupcake. Just sayin'.

 

 

Chocolate Zucchini Cupcakes, anyone?

 

 

 

Muffins:

Makes 2 dozen muffins

 

2 eggs

2 egg whites

1 3/4c. sugar

1/2c. applesauce

1/2c. oil

2 tsp. vanilla

2c. finely grated zucchini, squeezed*

3c. flour

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

 

1. Preheat the oven to 350F. Grease or line two 12 count muffin tins with paper liners.

2. Beat the eggs, and egg whites in a large bowl. Combine the sugar, applesauce, oil, vanilla, and zucchini with the egg mixture and stir well.

3. Add the flour, baking soda, baking powder, and salt to the bowl with the eggs and stir until just combined.

5. Fill the muffin tins to the top and bake for 20-25 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached.

 

*The zucchini MUST be squeezed before going into the muffins - I wrap up the grated zucchini in a large napkin and squeeze it to get the juice out.

 

~Adapted from Allrecipes.com

 

 

 

 

No Knead Artisan Bread

        In a recent search for a crusty bread recipe I saw many recipes for a "No Knead Artisan Bread". They all sounded good and looked really yummy, but they required 8-12 hours to rise.

 

  I only had a few hours to make the bread so I made a minor adjustment...

 

    (Look at that crust!)     

 

I added about 1 teaspoon more of yeast and it resulted in a 2 hour rise instead of 8-12 hours. :)

 

 

This bread tastes great still warm from the oven with honey and butter... mmm! Or if you just like it plain - your choice!

 

 

Bread:

This loaf serves 6

 

3c. flour

1-2 tsp. salt*

1 1/2 tsp. yeast

1 1/2c. lukewarm water

1 Tbsp. honey

 

1. Combine all of the ingredients and stir with a spatula until completely mixed together.

2. Let the dough rise in a slightly warm place for 2 hours or until doubled in size.

3. Preheat the oven to 450F and grease a cookie sheet.

4. Wet or grease your hands to prevent the dough sticking to them and then gather the dough into a ball and bake for 20-25 minutes or until golden brown.

 

 

*add the salt to your own taste, for some 2 tsp. of salt is just right but slightly too salty for others

 

 

Healthier Apple Pie Muffins

     While on the search for a blueberry muffin recipe, I stumbled across this. It looked pretty good and I had a few apples I needed to use up too. Blueberry muffins forgotten, I set off to make and photograph these.

         With some of my family members eating low-fat and low-calorie these muffins were perfect. Sweet and a little bit cinnamony - perfect for breakfasts, snacks, and desserts. You name it!

          I baked these in an XL muffin pan - kinda makes them just a little more special. :)

 

Would you believe that it took 4 bites to get a bite mark like this?