Fudge

I'm blaming all of this on pregnancy. I woke up yesterday wanting fudge so bad. I decided to make it today because we had lots of family coming to celebrate my little girl's birthday, so I knew I'd have help eating it. I've actually never made fudge before. Mostly because it's something I really love and I didn't want to risk screwing it up. I found a recipe on this blog that I figured I could handle and it turned out amazing. Happy Sugar Rush!

Fudge

4 cups of sugar (shocking, I know)
1 can evaporated milk
2 1/2 cups mini marshmallows

Mix in a big pot and bring to a boil over medium heat, stirring often. Boil for 8 min. Remove from heat and add:

2 2/1 cups chocolate chips (I did half milk and half semi-sweet)
1 cup butter

Stir until mixture is melted and loses some of it's gloss. Add:

1 Tbsp vanilla
1/2 tsp salt
1 1/2 cup more mini marshmallows

Stir until marshmallows are melted. Pour into butter cookie sheet and cool. This made very thin pieces for me, just thinner than I am used to. Next time I might use a 9x13 pan instead.

Gingerbread Waffles

It's been a while since I've posted anything new, but I promise this is worth the wait.  I didn't take any pictures because, well, I'm not good and photographing food.  But you can go here to see the original recipe (not gf version) complete with irresistable picture.  I made these this week as a holliday breakfast treat and they were fabulous.  It's kind of a lot of sugar but hey, it's Christmas time.  Try these out.  They'll change your life. =)

Gingerbread Waffles

1/2 c. butter melted

1/2 c. brown sugar

1/2 c. molasses

2 eggs

1 1/4 c. milk

2 c. gf all purpose flour (I used Blue Chip Featherlite mix)

1/2 t. baking powder

1 1/2 t. cinnamon

1 t. ginger

1/2 t. salt

Mix all ingredients in a mixer and cook on waffle iron.  Mine were very soft and flexible when I pulled them off.  Softer than a normal waffle.

Serve them with this delicious little sugar-potion:

Buttermilk Syrup

1 cube butter

1/2 c. corn syrup

1 c. buttermilk (I used regular milk + tsp cider vinegar)

1 t. baking soda

1 1/2 c. sugar

1 t. vanilla

Place in a big pot, it will boil huge. Boil just until it turns a darker brown color.  Mine took about 5 minutes.

Or, eat them plain. Or cold. Or however you want.  They're so good!

Pumpkin Bars with Cinnamon Cream Cheese Frosting

One of my favorite things about this time of year is the food.  I love pumpkin so I’m always up for trying a new recipe.  I got the pumpkin bar recipe from Betty Crocker and the frosting from here.  These turned out great and I think this frosting would taste good on just about anything you make with pumpkin.

Here is the cake mix I use:
Betty Crocker Gluten Free Cake Mix Yellow 15.0 oz Box,6 packs
 
Pumpkin Bars
1 box Betty Crocker Gluten Free yellow cake mix
1 can (15 oz) pumpkin
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1.   Heat oven to 350°F. Lightly grease bottom and sides of cookie sheet shortening or cooking spray.
2.   In large bowl, beat all bar ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
3.   Bake 18-20 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
4.   Spread frosting over bars. Store in refrigerator.
 
Cinnamon Cream Cheese Frosting
4 oz. cream cheese, softened
1/3 c. butter, softened
2 1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon