Malted Milk Chocolate & Walnut Fudge
This Malted Milk Chocolate & Walnut Fudge has rich milk chocolate, marshmallows, crunchy walnuts and a little malty flavor that adds something a little extra to this fudge recipe.
The holidays always call for fudge! Don’t you agree? The thing that I love most about fudge too is that everyone makes it differently. Whether it’s a classic chocolate and nut combination or loaded with goodies I have to admit that I haven’t ever met a piece of fudge that I did not like.
Another great thing about fudge, it’s SO EASY TO MAKE!
The inspiration for this fudge recipe comes from my love of malted milk powder. It is something I always have on hand. It’s so good in plain or chocolate milk, shakes, even morning oatmeal.
Then I added marshmallows thinking of the hot chocolate that we make while it’s cold outside. Finally, add the nuts for a crunchy texture.
How to make Malted Milk Chocolate & Walnut Fudge:
In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
In an 8″x8″x pan add non-stick tin foil. Lightly grease the tin foil then add the fudge mixture to the pan.
Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
Cut into 25 pieces and serve.
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
pieces
|
- 1 12-ounce milk chocolate chips
- 1 14-ounce sweetened condensed milk
- 1/2 cup chopped walnuts
- 2 cup mini marshmallows
- 2 Tbs malted milk powder
Ingredients
|
|
- In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
- Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
- To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
- Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
- Cut into 25 pieces and serve. Enjoy!
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
Sugar Cookie and Apple Cobbler
Been apple picking yet this season? Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!
A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had. After going through all the wonderful recipes I landed on one that would be perfect for fall! It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.
The basics of this recipe require sugar, some spices, a tube of cookie dough and apples. That’s it. I only had to hit the grocery store for the sugar cookie dough. If you have a really good recipe to make your own dough you probably don’t even need to do that.
Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.
How to make Sugar Cookie and Apple Cobbler:
Preheat the oven to 350 degrees.
Core and chop the apples into bite-sized pieces then add the apples to a bowl.
To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
Add the apples to a greased 9×13 dish.
Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
In a bowl mix, the sugar and cinnamon then sprinkle over the top.
Put into the preheated oven and bake for 40 minutes. Serve warm.
Tips & Variations for this Sugar Cookie and Apple Cobbler:
- Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
- I used Gala apples but you can use any red apple variety.
- If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
- Preheat the oven to 350 degrees.
- Core and chop the apples into bite-sized pieces then add the apples to a bowl.
- To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
- Add the apples to a greased 9x13 dish.
- Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
- In a bowl mix, the sugar and cinnamon then sprinkle over the top.
- Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
- Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
Neapolitan Poke Cake
Strawberry cake, chocolate pudding, and vanilla whipped cream make this Neapolitan Poke Cake a triple dessert pleasure that’s perfect for Valentine’s Day!
February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts, I made this Neapolitan Poke Cake. Layers of strawberry, chocolate, and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then, I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
How to make Neapolitan Poke Cake:
Beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.
Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take a spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours.
Just before serving add vanilla to the tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.
Top with chopped strawberries and chocolate syrup.
Tips & Variations for Neapolitan Poke Cake:
- When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
pieces
|
- 16.5 ounces Strawberry Supreme Cake Mix
- 3 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3.9 ounces chocolate pudding
- 1 cup milk
- 8 ounces extra creamy whipped cream
- 2 tsp vanilla
- 4-6 strawberries chopped
- 1/4 cup chocolate syrup
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
|
|
- Beat cake mix ingredients in a bowl at medium speed until well combines.
- Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
Chunky Applesauce Cheesecake
I can’t wait to share with you one of my favorite fall desserts, Chunky Applesauce Cheesecake. Creamy cheesecake and a graham cracker crust filled with a beautiful chunky applesauce filling.
Ah, fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy. The heat, humidity, and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.
I call this ‘chunky applesauce’ because this is the applesauce recipe that I make for my family. If I have a few apples lying around I will whip this up as a side for dinner. And since I honestly cannot resist a cheesecake this is a chunky applesauce cheesecake combines two of my favorite things.
How to make Chunky Applesauce:
If you wanted to just make the applesauce as I do, you would just use this step alone. I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.
Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, cornstarch, cinnamon, nutmeg, and apple juice. Stir to combine and bring to a boil cooking for around 10 minutes.
Take off the heat and set aside to cool if you are using for the cheesecake. If not, serve immediately.
How to make the Chunky Applesauce Cheesecake:
For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased springform pan.
In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar, and cool whip.
Mix with electric mixer until all combined.
Once the applesauce has cooled down a bit add to the top of the graham cracker crust on top of that add the cheesecake mixture.
Let the cheesecake refrigerate for 4-6 hours.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Cheesecake filling adapted from Sprinkle Some Sugar
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
pieces
|
- 6 Tbs. butter melted
- 1 1/2 cup graham crackers
- 2 Tbs. sugar
- 4 Red Apples chopped into chunks
- 1/4 tsp salt
- 2 Tbs. butter
- 1 tsp vanilla extract
- 1 Tbs. corn starch
- 1 cup apple juice
- 16 ounces cream cheese, softened
- 1/2 tsp cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup whipping cream
- 1/4 tsp nutmeg
Ingredients
Crust
Chunky Applesauce
Cheesecake
|
|
- Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
- Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
- For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
- In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
- Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
- Refrigerate 4-6 hours. Cut & serve. Enjoy!
Piña Colada Upside Down Cake #SundaySupper
Looking for a luscious dessert that tastes as good as it smells while baking? With this Piña Colada Upside Down Cake you will feel like you have been transported to a tropical local. Flip flops not required to enjoy.
This cake uses regular boxed cake mix but then it is given an ‘island vibe’ by using Coconut Crème Jell-O Pudding mix and pineapple juice instead of oil. So now on to the recipe.
I greased a square & circle 8″x8″ pan to make 2 cakes. I wanted to send over the second one to my in-laws as a ‘Thank you’ for all the help they did on our new back deck. Feel free to make this in one pan only using baking directions according to the type of boxed cake mix you use.
In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
Now it’s time for the cake mix. Which is simple as adding your cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your delicious pineapple & coconut.
Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using. Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
I’ve really enjoyed my first Sunday Supper. Thank you Constance of Cosmopolitan Cornbread for hosting. Check out all the other delicious ways to use Coconut on today’s Sunday Supper:
Great Starts
- Coconut Granola Bowla by Family Foodie
- Gluten Free Coconut French Toast by Gluten Free Crumbley
- Make Ahead Healthy Piña Colada Breakfast Parfait by Easy Cooking with Molly
- Piña Colada Granola (grain free) by My Life Cookbook
- Piña Colada Nut Bread by Where Latin Meets Lagniappe
- Piña Colada Overnight Oats by Take A Bite Out of Boca
- Piña Colada Pancakes by Dizzy Busy and Hungry
Dive in with Sides and Appetizers
- Easy Piña Colada Salad by April Golightly
- Piña Colada Coleslaw by Culinary Adventures with Camilla
Coco-Nutty Main Dishes
- Chickpea Potato Curry by Sunday Supper Movement
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
“Col-lots-a” Desserts
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Easy Piña Colada Poke Cake by Crazed Mom
- Homemade Samoas by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Bars by Dessert Geek
- Piña Colada Cream Pie by Cookin’ Mimi
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Boozy Coconut & Caramel Milkshakes by Momma’s Meals
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
| Servings |
slices
|
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 20 ounce can crushed pineapple drained, save 1/2 cup juice for cake mix)
- 1/2 cup Maraschino cherries
- 1 cup flaked coconut, sweetened
- 1 box classic white cake mix
- 3.4 ounce pkg Coconut Creme Jello-O pudding
- 1/2 cup pineapple juice reserved from crushed pineapple
- 3 eggs
- Whipped Cream for topping
Ingredients
|
|
- In the bottom of your greased pan pour the 1/2 cup of melted butter, dividing into each pan if your making 2 cakes. Then add your brown sugar again dividing if making 2 cakes. Place your cherries on top of the butter & brown sugar mix.
- Drain your pineapple into another bowl so that you can make sure you reserve the liquid to use for the cake mix. Now add the pineapple to the pans. Then your shredded coconut.
- In a bowl add cake mix, Jell-O pudding, eggs, milk and reserved pineapple juice. Mix with electric mixer until well combined, 3-5 minutes or so. Pour batter over the top of your pineapple & coconut.
- Bake for 34 minutes at 350 degree or according to the directions on your cake mix for the type of dish you are using.
- Once cake has cooled slightly place a plate inverted on top of pan. Flip plate over. When pan is removed you should now have the pineapple & coconut mixture facing up.
Cherry Limeade Pretzel Pie
Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels! It’s Cherry Limeade Pretzel Pie.
This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.
My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.
For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.
So on to the recipe. Gather your ingredients.
First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.
Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.
Mix it all together and form the crust on the bottom and around the sides of the pie plate.
In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.
Spoon it into your crust.
Refrigerate until chilled which takes a good 4-6 hours. A perfect no-bake treat for any occasion. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
servings
|
- 1 1/4 cup pretzels, crushed
- 1/2 cup butter, melted
- 1/4 cup sugar
- 14 ounce sweetened condensed milk
- 1 juice of lime (or 1 tbs lime juice)
- 1/4 cup lemon juice
- 1/4 cup Cherry Limeade
- 8 ounces frozen whipped topping, thawed
Ingredients
Pretzel Crust
Cherry Limeade Filling
|
|
- Crush pretzels to make 1 1/4 cup crushed pretzels.
- Melt 1/2 cup butter while crushing the pretzels.
- Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
- Mix it all together and form the crust on the bottom and around the sides of the pie plate.
- In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
- Once combined you will then fold in your whipped topping.
- Spoon combined filling into pretzel pie crust.
- Refrigerate until chilled for 4-6 hours.
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