Secret Ingredient Fudge

One of my family's holiday traditions is fudge.  And this is not just any fudge.  It is creamy and delicious, and it has a secret ingredient!  When I was in school, my mom and I would make batches and batches for all of mine and my brother's teachers and all of our friends and family.  Then after Jake and I got married, I started making it for all of our friends and co-workers. 

Everyone loves it!  It's very rich and creamy, but it's not overly sugary like some kinds of fudge.  And it's always fun to make people try to guess the secret ingredient when they tasted it for the first time. :)

I've gotten all kinds of guesses...coconut...butterscotch...Nutella...cream cheese...Only one person has ever been able to guess it!  She was a co-worker of mine back who was several months pregnant and claimed that her pregnancy hormones had given her superhuman taste and smell.  Ha! :)

So...Any guesses???

Now let me warn you, it's going to sound really weird!  It's something you would probably never consider putting in fudge and actually sounds like it would be disgusting combined with chocolate.  But I promise you, it is anything but disgusting!

Are you ready???

Here it is:

That's right...Velveeta cheese!!  I know it sounds crazy, but trust me, it is amazing!

The second best thing about this fudge (other than it's delicious taste) is that it is super easy!  It does not require a candy thermometer, testing for "soft-ball stage" or anything like that.  The process is very simple, and you only need five ingredients:

Velveeta, Butter, Powdered Sugar, Cocoa, and Vanilla (preferably Mexican)

 

First, cube your butter and Velveeta and put it in a double boiler.

Yes, this is A LOT of butter and cheese.  I would not recommend making this recipe too frequently.  But once a year, it is definitely worth the calories! :)

Slowly melt the butter and cheese in the double boiler, stirring frequently.  If you don't have a double boiler, I imagine you could do this in the microwave.  Just make sure not to overheat it or the cheese may burn.

The cheese and butter will never fully incorporate.  It will look grainy and honestly a little gross.  But trust me, it will work.

While your cheese and butter are melting, sift together your cocoa and powdered sugar. 

Now the original recipe calls for 4 pounds of powdered sugar, but years ago, we decided it was better not to use the full amount.  The taste and texture are both better if you leave a little of the powdered sugar in the bag.  I forgot to take a picture of the bag after I was finished, but there was probably about an inch left in the bottom.

Make sure to use a pretty big bowl.  And make sure your bowl is heat-proof.

Once your butter and cheese are melted, pour it into the powdered sugar/cocoa mixture.

Add your vanilla and mix until everything is well combined.  It should look something like this:

Pour into two 9 x 13 pans (told you it made a lot!), and pat it out with your fingers until smooth.

We usually let it set up on the counter for a couple of hours before cutting it.  And we always cut pretty small pieces because it is VERY rich.  But also VERY delicious!  And it also freezes well if you want to make it ahead or have any leftovers.

This makes a great gift or dessert for a holiday party.  But if you make it, you must make people guess the secret ingredient before telling them!

Enjoy!

Secret Ingredient Fudge

1 pound Velveeta Cheese
1 pound (4 sticks) butter
4 pounds (or a little less) powdered sugar
1 cup cocoa
1 Tbs vanilla (preferably Mexican)

Cube Velveeta and butter and combine in a double boiler.  Melt over medium-high heat, stirring frequently. 

Meanwhile, sift together powdered sugar and cocoa in a large bowl.

Once Velveeta and butter are melted, pour into powdered sugar/cocoa mixture.  Add vanilla, and stir until well combined.

Pour into two 9 x 13 inch pans and smooth with fingers.  Let set up a couple of hours before cutting.

~Rachel

Luke is 8 Months Old!

This month has been a big one for sweet Luke Ellis!  It seemed like every day he was changing in some little way or discovering something new.  It's amazing to watch something just click in a baby's little mind and know that they will never be the same again.  Luke had several of those moments this month!

Let's start with eating...

At the beginning of the month, we were gradually introducing foods with more texture.
Luke loved scrambled eggs and did really well with chunks of soft foods.  But he still showed no interest in feeding himself. 


Then one day during dinner, I guess he got tired of waiting for another bite and decided to take matters into his own hands.  Or rather his own mouth...

This is not a great photo, but it shows Luke's first attempt at feeding himself via faceplant.  Needless to say, it didn't really work, but it was pretty hilarious! :)

Not long after that, Luke started reaching for his sippy cup and quickly became very skilled with it.  He loves to drink both water and breastmilk and can drink very quickly.  His little hands have a surprisingly strong grip too!  Sometimes we have to pry the cup out of them to coax him into eating his actual food.

Over the last couple of weeks, Luke has finally started feeding himself!  We've done pieces of toast with various toppings, steamed broccoli, carrots, and chicken.  Tonight he even chowed down on a pear! It's amazing to see how he improves day to day!

Luke also experienced his first Halloween this month!  We didn't take him out trick-or-treating (I didn't think he was quite ready for candy this year!), but we did dress up as a family for our church's annual Trunk-or-Treat.  Luke was a lion, I was a leopard, and Jake was a safari guide.  Luke was not a huge fan of his lion's mane, but he put up with it long enough to get some pictures.  And he loved walking around looking at all of the decorated trunks.

Luke is now sitting up on his own and rolling from his back to his belly.  He's not crawling yet, but he definitely wants to be on the move.  Sometimes, though, I think he's going to skip crawling and go straight to walking!  His little legs are super strong!  He can stand up for several minutes at a time just holding on to the couch. 





This month, Luke also got to spend a lot of time with extended family.  We spent one Saturday visiting with my grandparents who live in town.  Luke had a great time!

My grandparents on the other side of the family who live in Ohio also visited.  Luke loved playing on the floor with them and listening to Nana sing.

We also met Jake's brother and his wife for brunch one weekend.  Luke had fun hanging out with his Uncle Jordy and Aunt Jilly!

One of the sweetest things Luke has started doing is reaching out for me.  Nothing warms my heart more than seeing that adorable little smile feeling those chubby little arms wrap around my neck.  It is one of the best feelings in the world!

Month eight has obviously been a busy one for Luke!  He is such a sweet little guy, and he is getting more and more fun every day.  It will be fun to see what the next month brings. :)

~Rachel

Banana Bread Oatmeal

There's nothing better on a cold morning than a nice warm bowl of oatmeal!  I've experimented with all kinds of additions to my oatmeal, and this is one of my favorites.  I call it "Banana Bread Oatmeal." 

Now I'm not gonna lie and say it tastes just like banana bread because it doesn't.  It's oatmeal!  But it is quite delicious and healthy.  And, just like banana bread, it's a great way to use up ripe bananas. 

You can adapt this recipe to make as much as you want.  Jake's not a big oatmeal fan, so I usually just make enough for one, but you can easily double, triple, or even quadruple it to feed the whole fam!

Here's what you need:





 

• Oats: I like to use old fashioned oats.  I think they have a better texture and flavor, but you could also use instant.
• Banana: The riper the better!  Like I said, a great way to use up those brown bananas.  Use one banana per serving of oatmeal that you're making.
• Milk: I like to use almond milk for oatmeal...makes it nice and creamy.  But I've also used regular and soy milk, and they work well too.
• Flaxseed: This isn't essential, but it's so good for you!  Flaxseed is high in omega-3's and fiber, and you can't even taste it in the oatmeal.  I definitely recommend adding it!
• Cinnamon and Nutmeg
• Sweetener of choice:  I used maple syrup today, but brown sugar and honey are also delicious!

Pour your milk into a small sauce pan, and bring to a boil.  Be careful to watch so it doesn't boil over.  I speak from experience.

While the milk is heating, assemble your other ingredients in a bowl.  (I just use the same bowl I'm going to eat it out of.  Less to wash!)

Start with your oats...

Then add your banana.  I chopped it up into small pieces, but if it's really ripe you can mash it up.

Add your flaxseed, cinnamon, and nutmeg.  I don't really measure the spices, but I use quite a bit of cinnamon and just a dash of nutmeg.  A little goes a long way with nutmeg.

 

When your milk starts to boil, stir in oatmeal ingredients and turn the burner down to low.

 

 



Cook on low heat, stirring occasionally until it reaches desired consistency.  For old-fashioned oats, I cook about 5-6 minutes. 

If you want it thicker, you can always cook a little longer.  Or if it gets too thick, you can add a little extra milk.  Once it has reached your desired consistency, pour it into a bowl and sweeten to taste.

Easy, yummy, and healthy!  What more could you ask for? :)

Banana Bread Oatmeal

2/3 cup milk of choice (almond, soy, and regular all work well)
1/3 cup old fashioned oats
1 ripe banana, chopped or mashed
1 Tbs flaxseed
Cinnamon and Nutmeg to taste
Sweetener of choice (I recommend maple syrup, brown sugar, or honey)

Bring milk to over medium-high heat.  While milk is heating, combine all other ingredients except sweetener in a bowl.  When milk is boiling, stir in oatmeal ingredients and reduce heat to low.  Cook 5-6 minutes or until oatmeal reaches desired consistency.  Pour into bowl and sweeten to taste. 

~Rachel

Nana's Butterscotch Pie

I think every family has a signature dessert.  For my mom's side of the family, that dessert is my Nana's Butterscotch Pie.  Over the years, Nana has probably baked hundreds of these delicious pies for holidays, birthdays, and family gatherings.  And let me tell you, they are the stuff of legends.

My mom and her siblings having been known to have pie feuds.  Whole pies are taken and hidden in unlikely places.  Pieces of pie are stollen and replaced with empty plates when the eater is not looking.  I'm pretty sure I've seen my uncle eat half a pie in one sitting.  At breakfast.  This pie is that good!

Last Thanksgiving, I was blessed to spend an entire week at my grandparents' house in Ohio.  While I was there, I was determined to learn how to make Nana's Butterscotch Pie.  She walked me through the process step by step, and we made four pies in one day!  I took detailed notes and had intentions of becoming a regular Butterscotch Pie baker when I returned home.

A few months later, however, sweet Luke was born.  For awhile I was doing well just to get dinner on the table, much less bake homemade pies!  But lately things have finally settled into more of a routine.  And Thanksgiving is right around the corner again!  This year, Jake's family is coming to visit, and I would love to introduce them to the deliciousness of Butterscoth Pie.  So I figured I had better do a practice round to make sure I remembered everything from last year.  (Okay, maybe I just wanted an excuse to eat pie.  But who can blame me?!)

Last weekend Luke and I went over to my parents' house, and they babysat while I made pie.  It was definitely a win-win for everyone! 

So here's what you need to make this amazing pie:

Flour, brown sugar, eggs, butter, milk, salt, and vanilla

Also, you need a prepared pie crust.  Now I must admit, when I make pies I usually go with store-bought pie crusts.  They are so much easier and taste pretty good.  Plus the few times that I have attempted a homemade crust, I have not been pleased with the results.  But the other day I was just thinking how I would really like to perfect the art of pie-crust making.  So I decided to give it another try.

I used the Pioneer Woman's "Perfect Pie Crust" tutorial, which you can find here.  I am a big fan of the Pioneer Woman.  Every recipe I've ever made of hers has turned out great.  Plus I love her step by step photos and instructions!  According to PW, the secret to a perfectly flaky pie crust is a little bit of vinegar (sounds weird, right?) and freezing the crust for about fifteen minutes before rolling it out.  I did not take photos of my crust-making process, but I was very happy with the outcome!  My crust did not look nearly as pretty as hers, but it was flaky and delicious.  PW knows her stuff!

So, regardless of whether you make or buy your crust, poke some holes in it with a fork.

Bake it at 400 for about 10 minutes or until the edges are golden brown.  It should look something like this:

 

Like I said, my crust wasn't the prettiest.  I think I need a little more practice rolling it out...definitely one of those things that's not as easy as it looks!  But it was quite tasty, and that's what matters right?

 

Okay, now for the best part...the filling!

 

First, wisk together your flour, brown sugar, and salt in a medium sized bowl.

 

 

Separate your egg whites and yolks.  If you're going to make meringue, save the whites (more on this later).  Beat the yolks a little.

 



Pour your milk into a medium saucepan.  According to Nana, you need to use at least 2% milk to get the right texture and flavor. 

 

 

My recipe card for Butterscotch Pie says to "scald" the milk.  I was always confused about what exactly that meant, but with Nana's help last year, I finally figured it out.  :)

 

Turn the burner on to medium heat and start stirring the milk with a wisk.  Continue stirring as the milk heats.  It will start to steam and then tiny bubbles with form along the edges of the pan.  Do not let it come to a boil, and be sure to stir continuously or it will burn.  Once your milk is steaming and you see those tiny bubbles, it is scalded!

 

 

Now take the dry ingredients that you combined earlier and slowly wisk them into the scalded milk.

 



 

Cook over medium heat while wisking constantly until the mixture is thickened.  I forgot to time this, but I'm thinking it was around 5-10 minutes.

 

 

Once it is thickened, take several spoonfulls of the milk mixture and stir it into your egg yolks. 

 

 

This is called "tempering" the eggs. If you add the eggs directly to the hot mixture, they will curdle and you'll end up with little pieces of scrambled egg in your pie filling.  Not exactly what we're going for...

 

Now stir your tempered eggs to the milk mixture.

 

 

Continue cooking over medium heat, stirring constantly.  I used a heat-proof rubber spatula so I could scrape along the sides and bottom of the pan to keep it from sticking.

 

 

Allow to come to a boil and cook several minutes, until thick.  Then remove from the heat and stir in your butter and vanilla.

 

 

Stir until butter has melted and mixture is nice and smooth.

 

 

Pour into your prepared crust.

 

 

At this point, you can make meringue if you want.  Nana used to make meringue on all her pies, and it was beautiful.  But most of our family members didn't really care for it, and it was a lot of trouble.  So now we either eat it plain (trust me, it is completely wonderful on its own) or top it with a little bit of Cool Whip.  I'm personally not a big fan of meringue, so I didn't bother with it.

 

But I did have some leftover heavy cream in my fridge...

 

So I threw it in my Kitchen Aid with a little powdered sugar. 

 

There's really nothing like fresh whipped cream...

 

 

Refrigerate the pie for several hours, and it will be ready to eat. 

 

Now comes the real test: Did it set up? 

 

A few years ago, I attempted to make a Butterscotch Pie, and it did not set up.  It tasted good, but it was a runny, goopy mess.  Not cooking long enough or cooking too long can both mess up the texture.  Apparently it's a delicate balance. 

 

This time thanks to Nana's detailed instructions, it turned out perfectly!  It was thick and creamy and delicious.  And let me say, I think the fresh whipped cream put it completely over the top.  Nana would be proud!

 

 

Nana's Butterscotch Pie

2 cups milk (at least 2%)

1/3 cup flour

1 cup packed brown sugar

1/4 tsp salt

3 egg yolks

3 Tbs butter

1/2 tsp vanilla

 

1 9-inch pie crust

 

Poke holes in pie crust with a fork.  Bake at 400 about 10 minutes or until golden brown.  Cool completely.

 

Combine flour, brown sugar, and salt in a medium bowl and set aside.  Separate egg yolks and whites.  If making meringue, save whites.  Lightly beat yolks. 

 

Heat milk over medium heat, stirring constantly with a wisk, until it is steaming and small bubbles form around the edges of the pan.  Wisk in dry ingredients. Cook over medium heat, stirring constantly, until thickened (about 5-10 minutes). 

 

Stir several spoonfuls of milk mixture into egg yolks.  Then add egg yolks back to the milk mixture.  Cook over medium heat, stirring constantly.  Bring to a boil and cook several more minutes, until mixture is thick, continuing to stir.  Remove from heat and stir in butter and vanilla. 

 

Pour into baked pie crust.  If desired, top with meringue and bake. 

 

Otherwise, chill in the refrigerator for several hours.  Enjoy plain or top with Cool Whip or fresh whipped cream!

 

~Rachel