5 Ingredient Fudge Brownies

5 Ingredient Fudgy Brownies

I have been craving something sweet for about a week now, and my sister, Natalie posted a picture last night of brownies that made me have to go make some too. I went to my pantry and gathered the last of my semisweet chocolate chips, Nutella, eggs, butter and flour, whipped it all up (with no mixer) in a mixing bowl and here you go: 5 Minute Fudge Brownies. These are fantastic with ice cream or a glass of milk, and so easy! My kids are going to love these to take to school on Monday. Have a great week ahead!

Easy Eclairs Recipe

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My mom used to take me to our local bakery when I was little, and eclairs were always my top dessert pick. Last night, my sister Julie, invited my daughter and I (along with my niece and several other friends) to learn how to make homemade eclairs. Her dear friend, Orli, a French baking expert, taught us how to make these Easy Eclairs Recipe from scratch. The recipe instructions may appear to be a long process, but they truly are easy! Be sure to have a few Ziploc bags on hand for piping. They make piping the dough and filing even easier. Enjoy and Bon Appetit!

Nonalcoholic Bananas Foster: Kid Friendly

Bananas Foster is one of my favorite desserts, and I was so impressed with my daughter, Leigh, told me she came up with a nonalcoholic version (perfect for kids). She used maple syrup instead of alcohol and created her own Nonalcoholic Bananas Foster which was fabulous! With only 7 ingredients and 15 minutes, you can make homemade kid-friendly Bananas Foster too! Thank you my precious and very creative daughter, Leigh!

 

S’mores Ice Cream Pie

My kids and I have been making a lot of S’mores this summer. I  had the idea of a S’more’s Ice Cream Pie, and I quickly put this recipe together. I used fudge ripple ice cream, but feel free to use any flavor of your favorite ice cream. You could also sprinkle the top with chocolate shavings, but kids were in such a hurry to eat it, I didn’t even have the time. Oh, well, here’s to summer 2012!

Simple Summery Peach Pie

Living in Alabama does have its perks, especially living near easy access to fresh Chilton County Peaches. I have been visiting Durbin Farms since I was a child, and they still have the most unbelievable peaches. These peaches (below) were bigger than a softball, sweet, juicy and bursting with fresh peach flavor. A friend of mine passed me this recipe for Simple Peach Pie, and it really can’t get much easier than this. It’s fast with very few ingredients, and it was gone before I could turn around. When you have peaches this sweet, you don’t even need vanilla ice cream on the side, but it is a good addition :).

Alison Lewis and Paula Deen In Chicago at International Housewares Show

I had so much fun in Chicago over the past few days at the Chicago Housewares Show. I saw so many new kitchen gadget items that I can’t wait to share with you in my blog and store on this site.  While in Chicago, I had the opportunity to meet Paula Deen, who was so friendly and sweet. I thought I would share one of my favorite candy recipes of hers that my kids love, and who wouldn’t?

Easy Chocolate Lava Cakes for Thanksgiving, Christmas or New Years

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I have always wanted to learn how to make Chocolate Lava (molten) Cakes, as it is one of my favorite desserts. I have been searching for a way to prepare these without a lot of effort, and I finally hit the jackpot with this recipe. These are simple to prepare, and you can even make the chocolate mixture at least 12 hours ahead of time. Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Try them on Thanksgiving, Christmas, New Years or just for a weeknight or weekend surprise. Serve with vanilla ice cream, whipped cream or just with confectioners sugar.

 

Easy Chocolate Lava Cakes

Dark chocolate may be substituted for semisweet in this recipe.

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients

4 ounces semisweet baking chocolate (I used Ghirardelli)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation

1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. MIcrowave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.