Easy Sweet Potato Casserole

Easy Sweet Potato Casserole has become a family favorite of ours. My family begs me to make this dish every Thanksgiving. So today, I’m sharing these easy fall dish that is sure to be a crowd pleaser.

Easy Sweet potato casserole

When I was a child, both my grandmother and my mother always made candied yams for Thanksgiving. Candied yams is a traditional thanksgiving dish. First, they used canned yams. I don’t mean to offend if you use canned vegetables. I actually love to can food. But the yams always seemed mushy and soggy. Candied yams then top them with marshmallows, cherries, even pineapple. It was never a favorite of mine. I just didn’t care for the combination. So for years, when people passed them to me, I passed them right along.

Fast forward to my twenties. I can recall watching a morning program where Martha Stewart was a guest and was sharing her version of sweet potato casserole. Oh my, this dish looked divine and I’ll never forget what she said. She said it tasted like sweet potato pie without the crust. Now that I had to try. (I dare say, it is better because of the praline topping). So that day I headed to the store for my first try of sweet potato casserole. It was a huge hit at Thanksgiving. To this day, my family will pass over the pies to have the sweet potato casserole. I often get asked to bring it to Fall parties. Trust me, it’s delicious! What really makes this superb is the praline topping.

Making Sweet Potato Casserole

Over the years, I’ve tweaked Martha’s recipe based on my own experience. I’ve also been influenced by other versions. You will need a nice deep casserole dish. I personally love baking it in stoneware because it is so easy to go from oven to table. I also highly recommend using raw, fresh sweet potatoes. You can cook them any way you like (bake or boil). However, I have found that boiling them makes them much easier to mash because they are very tender. Baking also takes much more cook time.

Now, if you want to save yourself some time in the kitchen or want to save some real estate on your stove on Thanksgiving Day, you can always cook the potatoes the day before and store in the fridge. Then you can take them out when you are ready for them and create your casserole. I’ve been asked if you can prep the whole casserole the day before. Yes, you can. However, you’ll need to make sure you put it in a metal pan instead of glass or stoneware. Putting an ice-cold dish in a piping hot oven can cause the glass to shatter. Also, you may need to increase the cook time to an hour if your casserole is refrigerator cold.

Sweet Potato Casserole

One of my favorite kitchen tools I’ve ever come across is this brown sugar keeper. If you haven’t discovered this, you don’t know what you are missing. It contains a terra-cotta disk that keeps your brown sugar soft and fresh. And it isn’t just for brown sugar! They also sell little terra-cotta discs that keep lots of things soft and fresh. Things like cookies, baked goods, marshmallows, baker’s coconut and granulated sugar. Anything that you want to keep soft. Best of all you can use them forever. Just wash them with soap water whenever you want to put it in a different food container.

Brown sugar

How To Make Sweet Potato Casserole

You will need about 3-4 lbs of sweet potatoes. It is up to you if you want to peel before or after boiling. I prefer to peel after so they aren’t too waterlogged. Once peeled, transfer the potatoes to a large bowl. Mash your sweet potato with a potato masher. I typically don’t mind lumps in mashed potatoes, but for this recipe, I recommend working out as much of the lumps as you can. In a separate small bowl, beat your eggs, then add them to your potato mixture. Then you will add your pumpkin pie spice, vanilla, milk, sugar, salt, pumpkin pie spice, butter, and mix well. You will then pour the mixture into an ungreased casserole dish.

In a separate bowl, you will create a sugary praline topping. You will mix brown sugar, butter, flour, and pecans until it resembles a coarse mixture. The sprinkle atop the potato filling. You’ll bake it in the oven uncovered for about 45 mins. If you love this recipe, you should try another Fall favorite of mine Slowcooker Pumpkin Spice Latte. I make it every Thanksgiving as well! Your friends will ask you for that recipe also.

Easy sweet potato casserole

Easy Sweet Potato Casserole

Sweet potato casserole is a lot like sweet potato pie without the crust. This delicious sweet potato dish with praline topping is sure to be a crowd pleaser.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • Deep casserole dish
  • potato masher

Ingredients
  

  • 4 Large Sweet potatoes peeled, cut into large chunks
  • ½ Cup Milk
  • 2 Large Eggs Slightly beaten
  • ½ Cup Brown Sugar packed
  • ½ tsp Kosher salt
  • ½ Stick Unsalted butter (4 tablespoons), melted
  • 2 Tsp Vanilla extract
  • 1 Tsp Pumpkin Pie Spice

For the Topping

  • ½ Cup All-Purpose Flour
  • ½ Cup Brown Sugar Packed
  • ½ Stick Unsalted Butter melted
  • ¼ Tsp Kosher Salt
  • ¾ Cup Pecans Chopped
  • 1 tsp cinnamon ground

Instructions
 

  • Preheat oven to 350°
  • In a large stockpot, add peeled, cubed sweet potatoes with a pinch of salt into boiling water. Bring boil to high heat and then reduce heat and cook until potatoes are very tender (about 20 mins).
  • Drain potatoes in colander and transfer to a large mixing bowl.
  • Smash potatoes using a potato masher.
  • In a small bowl, slightly beat eggs then add to the potato mash.
  • Add milk, brown sugar, pumpkin pie spice, salt, melted butter, vanilla into the bowl with potato and egg mixture. Stir ingredients well until fully combined.
  • Transfer to an ungreased baking dish. Spread the mixture out so that it is even across the dish.
  • In a small bowl combine the ingredients for the topping – brown sugar, pecans, all-purpose flour, butter, salt, and cinnamon. Mix until it resembles coarse crumbs.
  • Sprinkle topping over the pumpkin mixture.
  • Place into the oven uncovered. Bake at 350° for 45 minutes.
Keyword casserole, casserole recipes, chocolate dessert, fall, praline, side dish, sweet potato, thanksgiving

Storing and Leftovers

If you have any leftovers you can store them in an air tight container for three to four days. Leftovers are easily warmed up in the microwave or in the oven.

Friends, thank you so much for joining me today. I know that 2020 has been an exceptionally hard year. But I encourage you to make the best of it. FaceTime or Zoom with family and friends. Write some gratitude lists as a family. Focus on what is going right instead of all the things that wrong this year. There are always reasons to be grateful. Until next time friends. Have a safe and blessed Thanksgiving.

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Authentic Mexican Champurrado

It is sweater weather! Today on My Beautiful Mess, I’m sharing a family favorite. Authentic Mexican Champurrado is a thick, earthy, Mexican hot chocolate, perfect for those crisp, Autumn nights.

Fall is my favorite season. I love all things Fall. The bonfires and chilly nights, pumpkins and falling leaves. It’s heaven. I am definitely a pumpkin spice girl and if you haven’t checked out my Pumpkin latte recipe, you don’t know what you are missing! It’s the best ever and uses fresh pumpkin instead of artificial flavors. But I don’t just enjoy pumpkin lattes in the fall. I also love hot apple cider and hot chocolate. Since I’m Latina, I also love Mexican versions of this chocolatey drink.

Mexican hot chocolates have a unique flavor to them. Instead of strait chocolate, sugar and milk, they are made with aromatic spices. Like many Mexican desserts, they are also less sweet than American varieties. Traditional Mexican hot chocolate has bittersweet chocolate, cinnamon, vanilla, cayenne pepper and/or chili powder. The pepper and chili powder added is only a small amount. In fact, you’d probably never know those spices are in there. Today, I’m sharing another special hot chocolate variety. Authentic Mexican Champurrado.

A Quick History Trip

Hot chocolate actually originated in Mexico, and Central and South America. Cocoa beans are indigenous to this area. The Aztecs and Mayans made hot chocolate before the European old world. The Spanish explorers would eventually bring it back to Europe. Because sugarcane was native to Asia, the original versions of this drink were very bitter and an acquired taste as the chocolate was drunk in its pure form.

When Spanish colonists began drinking it they added sugar, sweetening it to the yummy drink we know today. But back then in the sixteenth century, cocoa beans were such a commodity that only the rich and aristocrats could afford it. I don’t know about you, but I can’t imagine a life without chocolate!

Making Authentic Mexican Champurrado

Mexican Champurrado is a warm hot chocolate drink, but it has a slightly different spice palette than traditional Mexican hot chocolate. Instead of chili powders, the drink is made with vanilla, star anise, cinnamon, and piloncillo (Mexican brown sugar). But the biggest difference is that corn masa is added to thicken the drink. This changes the texture quite a bit from traditional hot chocolate drinks. First, it is fairly thick and the texture will be different because of the grain that is in it. When I was a child it reminded me of a chocolate cream of wheat. If it is too thick, you can add some more milk to thin the consistency. As you bring it to a boil, the starches in the masa will break down and act as a thickener. You will need to stir and whisk constantly with a molinillo to avoid any lumps. It should not be grainy or gritty. If it is, you haven’t boiled it long enough.

For the chocolate, you can use Abuelita Mexican Hot Chocolate tablets. Incidentally, if you want to make traditional Mexican hot chocolate, just use these tablets with milk as I find they are the perfect blend of cocoa, sugar, vanilla and cinnamon which gives it that authentic flavor. Also, you will see that the recipe calls for simmering whole spices in water and then using that fragrant water to add to your chocolate mixture. I highly recommend using this method over ground spices. You will know your water is reading when the water is brown and fragrant. Strain the cinnamon, cloves and star anise out and add the spiced water to your Champurrado mix.

Tools

If you plan on making this often, I recommend buying a molinillo. A molinillo is a wooden Mexican whisk. It helps to froth the milk manually and breakdown the chocolate while blending the spices. The one in my kitchen is well-loved as it has been passed down to me. To use the molinillo, place the whisk head in the hot chocolate pan and roll the handle in the palms of your hands. Other than that all you really need is a large saucepan and of course your favorite mugs for serving. If you don’t have a molinillo you can use a regular whisk, it just won’t froth the milk as well as the molinillo. I find using a whisk doesn’t really alter the taste in any noticeable way.

Serving Champurrado

Champuraddo is very popular on Dia de los Muertos (The Day of the Dead) which is the same week as our American Halloween and during Las Posadas during December. We often enjoy it fireside. I love serving authentic Mexican Champurrado with some Mexican desserts like homemade churros or conchas (pan dulce).

Just like American hot chocolate, you can serve it with whipped cream or marshmallows and a cinnamon stick, but it isn’t necessary. I personally think everything is better with whipped cream. If you want, you can also add alcohol or liqueur to it and turn it into an adult hot chocolate. Champurrado does not store well, so drink it up while it is fresh and piping hot.

Authentic Mexican Champurrado

This Mexican style hot chocolate is thick and earthy with aromatic spices like cinnamon, vanilla, star anise, cloves, and piloncillo
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert, Drinks
Cuisine latin, Mexican
Servings 4

Equipment

  • Saucepan
  • Molinillo
  • Strainer

Ingredients
  

  • Cups Whole Milk
  • 2 Cups Water
  • 1 Star Anise
  • ¼ tsp Vanilla Extract
  • 1 Whole Clove
  • 1 Tbsp Piloncillo crushed, to taste
  • ¾ Cup Pinole, coarse ground masa flour
  • 1 Cinnamon Stick
  • 2 Abuelita Mexican Hot Chocolate Drink Tablets

Instructions
 

  • In a small saucepan, add water and cinnamon stick, clove, and star anise. If you are using a vanilla pod instead of vanilla extract, add it to the water with the other spices. Boil the water and spices until the water is fragrant (about 10 mins). Then allow it to steep for an additional 2-3 minutes. Strain and reserve spiced water.
  • In another saucepan over medium heat add milk. Add the Mexican chocolate drink tablets and the pinole. Using a molinillo, roll the handle in the palms of your hand to froth the milk and dissolve the pinole and chocolate tablets. If you don't have a molinillo, you can use a whisk. Continue until fully dissolved and chocolate mixture is thickened (about 10 minutes).
  • Remove from heat. Add piloncillo. Let rest until sugar is dissolved (about 5 minutes)
  • Add the fragrant water. Stir well and serve.
Keyword atole, champurrado, chocolate, hot chocolate, mexican hot chocolate, milk

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Monster Munch Snack Mix

Peanut butter and chocolate are the showstoppers in this yummy sweet and salty monster munch snack mix perfect for Halloween entertaining!

Monster Munch snack mix

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Happy Halloween, friend! I love Halloween. It’s so much fun even as an adult to decorate the house, dress up and make some spooktacular treats! That’s why I’m sharing one of my favorite Halloween goodies – Monster Munch Snack Mix.

I love making this with the kids and putting it out at our Halloween parties and events. It’s always loved by kids and adults alike and I’m always left with an empty bowl. I also make it and package it in cello bags as a treat for my son’s classmates and teachers at school.

Making Monster Munch Snack Mix

If you have kids, I highly recommend getting them involved. Kids love to help with cooking and since there is no actual cooking involved, this is a really fun activity. All you’re going to do is pour everything in a bowl and toss together. Even your toddler can help with that. I love doing this with our kids as part of our Ultimate Fall Bucket List.

Monster munch snack mix

This recipe calls for a mix of sweet and salty ingredients and really centers around peanut butter and chocolate flavors. It includes both Reese’s peanut butter cups and Reese’s pieces. It also includes Chex Muddy Buddies. I have found that Muddy Buddies can be hard to source at times. Sometimes my store has them and sometimes they don’t. Thank God for Amazon Pantry! I’ve included a link on Amazon in case you can’t find it at your store.

monster munch snack mix

Monster Munch Snack Mix

Ingredients
  

  • 1 10.5 oz Chex Muddy Buddies
  • 1 14 oz Bugles Corn Chips
  • 1 7 oz Mini Reese's Cup
  • 1 4 oz Reese's Pieces Candy
  • 1 11 oz Candy Corn
  • 1 5 oz Pretzel Mini Twists

Instructions
 

  • In a large bowl, combine all ingredients and toss well.
  • Serve in a bowl or wrap as individual treats.

I hope you enjoyed this Monster Munch Snack Mix. Be sure to check in for the next post for some cute Monster Halloween gift tags. These are super fun for packaging your monster munch snack mix. Also, try another fun fall activity like listening to a Halloween Music Playlist!

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Cake Mix Cherry Cobbler

Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.

cake mix cherry cobbler

There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!

This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.

Prep in Less Than 10 Minutes

This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.

I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!

cherries

Serving & Storing

Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.

I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.

cake mix

Cake Mix Cherry Cobbler

Dessert night is now easy with this super easy 3-ingredient cake mix cherry cobbler. Prep time is less than 10 minutes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 2 21 oz Cans of Cherry Pie Filling
  • 1 Stick Butter Cold
  • 1 Box Yellow Cake Mix

Instructions
 

  • Preheat oven to 375°
  • In a 9×9 baking pan, add the contents of two 21 oz cans of cherry pie filling (you may use other fruit pie filling if you choose)
  • Spread the pie filling evenly with a spatula
  • Sprinkle about 3/4 of the pie mix on top of the pie filling
  • Cut ¼" slices of cold butter and place on top of the cake mix until cake mix is fully covered.
    cake mix
  • Bake for 45 mins until golden brown and bubbly.
Keyword cherry, cherry cobbler, cobbler, crumble, easy desserts, easy recipe, fruit cobbler, fruit dessert, quick recipe
cherry cobbler

See? I promised you it was easy! Don’t forget to PIN this post for later. Also, please subscribe before you head out. Don’t forget to check out some of my other dessert recipes like Rich Fudge Scratch Brownies and Mini Chocolate Fudge Tarts. Thanks for reading.

Mini Chocolate Fudge Tarts

Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.

mini fudge chocolate tarts

Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.

Jump to Recipe

Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.

Ingredients

If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.

As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.

Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.

pie shells

Serving and Storing Mini Chocolate Fudge Tarts

If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.

When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.

  • Whipped Cream
  • Sprinkle confectioner’s sugar
  • Caramel drizzle
  • Caramel drizzle & sea salt
  • Fresh raspberries
  • Fresh strawberries

I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.

mini chocolate fudge tarts

Mini Chocolate Fudge Tarts

Mary Lentz
Fudge meets pie in this delicious, personal sized, chocolate tart recipe.
Prep Time 10 mins
Cook Time 30 mins
Chill 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 8 Tarts

Equipment

  • Double Broiler
  • Spatula

Ingredients
  

  • 12 oz Semi Sweet Chocolate Chips
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Granulated sugar
  • 1 oz Butter
  • 8 Mini Tart Shells Such as Dutch Ann
  • 1 Tsp Vanilla Extract

Instructions
 

  • Preheat oven to 325 degrees
  • Place frozen tart shells on light colored baking tray and bake for 30-40 minutes or until golden brown. You can prepare the chocolate while the tarts are baking.
  • In a double broiler, on medium heat, melt butter.
  • Add cream and vanilla.
  • Slowly add the chocolate chips, stirring well as they melt.
  • Once chocolate is completely melted, stir in sugar.
  • Remove shells from oven. Let stand for 10 minutes.
  • While still warm, pour chocolate mixture into tart shells.
  • Place the tarts in the fridge for 1 ro 1.5 hours until they firm up.
  • Enjoy with whipped cream, sea salt, or caramel drizzle.
Keyword baked goods, chocolate, chocolate dessert, chocolate desserts, chocolate fudge, chocolate pie, chocolate tart, dark chocolate, easy desserts, fudge, fudgy, mini pies, mini tarts, pastry, personal pies, pie, pie crust, tarts

If you’re a chocolate lover, you need to take a look at some of my other recipes like The Best Crockpot Hot Chocolate and Rich Fudgy Scratch Brownies.

Don’t forget to pin this recipe for later and as always, don’t forget to subscribe to my blog, so you never miss a post or a recipe. Thanks for reading!

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Rich Fudgy Scratch Brownies

If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.

Rich fudgy scratch brownies

Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.

For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.

Jump to Recipe

Making Rich Fudgy Scratch Brownies

Tools of the Trade

First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.

Ingredients

Butter

I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.

Double broiler

Cocoa Powder

Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.

Double broiler

Flour & Eggs

I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.

Prepping brownie batter

Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.

Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.

Checking For Doneness

As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.

Rich Fudgy Scratch Brownies

These melt-in-your mouth brownies are rich in fudgy goodness. Once you try this easy scratch recipe, you won’t want to use the boxed stuff again!
Prep Time 15 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 9 Brownies

Equipment

  • 8×8 baking pan
  • Double Broiler
  • Mixing Bowl

Ingredients
  

  • 10 Tbsp Sweet Cream Butter, unsalted
  • 7/8 Cup 100% Unsweetened or Dutch Process Cocoa Powder
  • 1 Tsp Vanilla
  • 1 ¼ Cup Granulated Sugar
  • ½ Cup All purpose Flour
  • 2 Eggs Large
  • Cup Chocolate Chips (Milk or Seemi-Sweet) or Walnuts Optional

Instructions
 

  • Preheat oven to 325. Grease a 8×8 glass or light metal pan.
  • In medium bowl add butter. In double broiler, on medium heat, melt the butter.
  • Slowly add cocoa powder stirring continually.
  • Add vanilla, salt, and sugar one at a time and continue stirring.
  • Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
  • Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
  • Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
  • Bake for 25 to 30 minutes.
Keyword baked goods, brownie, brownies, brownies from scratch, chocolate, chocolate dessert, fudge, fudgy, scratch recipes

Rich fudgy scratch brownies

I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.

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Banana Vanilla Wafer Pudding

Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.

Banana Vanilla Wafer Pudding

This post contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you. See my full disclosure policy for more details.

Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!

This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.

Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.

I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.

You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.

By the way, if you’re looking for other sweet stuff that calls for fresh fruit try my White Chocolate Rasberry Muffins.

Banana Vanilla Wafer Pudding

Banana Vanilla Wafer Pudding

Super easy layered dessert with banana pudding, fresh bananas and vanilla wafers
Prep Time 15 mins
Chill 2 hrs
Servings 8

Ingredients
  

  • 2 Packages Banana Instant Pudding
  • 4 Cups Milk (or milk according to package)
  • 1 Package Vanilla Wafers

Instructions
 

  • In a medium mixing bowl, pour the contents of the two packages of instant banana pudding and make according to package directions.
  • Layer the bottom and sides of a baking dish with vanilla wafers
  • Add a layer of sliced bananas on top of the cookies
  • Pour half of the pudding on the bananas and wafer cookies
  • Repeat layering.
  • Pour the remainder of the pudding on top of the last later.
  • Finish by adding cookies on top of the pudding mixture,
  • Put in the fridge and let it firm up at least two hours before serving
Banana Vanilla Wafer Pudding

I hope you enjoy this Banana Vanilla Wafer Pudding as much as I do. I’d love to hear what you think of it in the comments below. Don’t forget to pin this recipe for later!

The Best Crockpot Hot Chocolate

I’m making you a promise. This is the best Crockpot Hot Chocolate you’ll ever make. It’s super rich, chocolatey, and creamy. Best of all, it stays hot in the crockpot so guests can serve themselves all night!

Crockpot Hot Chocolate

Christmas isn’t Christmas without hot chocolate. Today I’m sharing one of my most favorite recipes. I make this all the time during the holidays. Sometimes just for us, but mostly, I make it for parties and get-togethers. It never fails. Someone always asks for the recipe. It’s that good. I promise that this is the last hot chocolate recipe you’ll ever use. This Crockpot Hot Chocolate is very rich because it’s made with milk and heavy whipping cream. Semi-sweet chocolate chips are melted into the hot milk and it’s sweetened with condensed milk. The result is steaming cup of chocolatey goodness.

Later this week, I’ll be sharing how I set up a Crockpot hot chocolate bar to entertain your guests (Sshh….it also gets them to serve themselves – don’t tell anyone). I’ll show you how to set up toppings so that it is a fun, entertaining activity that gives your guests something to do. Here is a preview to my Hot Chocolate Bar Printable available for sale on Etsy and in my blog store.

 

 

Crockpot Hot Chocolate

The best hot chocolate you'll ever make, this easy recipe is made in the crockpot - perfect for entertaining or crowds. 
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Dessert, Drinks
Servings 12 servings

Ingredients
  

  • 1 Condensed Milk 14 oz can
  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Cups Semi-sweet Chocolate Chips
  • 6 Cups Milk
  • 1 Tbsp Vanilla Extract

Instructions
 

  • Combine all ingredients in to a slow cooker. 
  • Heat slow cooker on low setting. Cover and let chocolate melt.
  • Stir frequently until chocolate chips and condensed milk are fully incorporated. Allow 2 hours to reach full temperature
Keyword chocolate, crockpot, entertaining, hot chocolate, slowcooker