United Cakedom: easy

A while back I wrote a post on how easy fudge recipes were popping up everywhere and I wanted to put a couple of them to the test and so I had started with one that used condensed milk and this one using nothing but peanut butter, icing sugar, butter, vanilla extract, and chocolate chips.

It doesn't get any easier then this. Peanut butter could be replaced with any nut butter or something like Nutella, if you happen to like Nutella, I don't.

There is something to be said by proper fudge that uses a thermometer and takes time and patience, but sometimes in a world that is busy and full of other complicated things why not let something be easy and delicious! Like this chocolate chip peanut butter fudge!

Chocolate Chip Peanut Butter Fudge

250g creamy peanut butter
228g of salted butter
1 tsp of vanilla extract
450g icing sugar
100-150g chocolate chips, milk or dark

Prepare an 8 inch or 20 cm square baking tin by lining it with tin foil leaving it to hang over the top. In a heavy bottom sauce pan melt the peanut butter and butter together over a low/medium heat mixing until it's melted and smooth. Remove from the heat and stir in the vanilla extra. Sift in the icing sugar and fold into the peanut butter until fully combined, then fold in the chocolate chips before pressing the fudge into your prepared baking tin and using the spatula smooth it out, cover with the excess tin foil and leave to chill in the fridge for approximately 2-4 hours or until firm. Cut into whatever size squares that you'd like.

This easy fudge is great to eat, but it's also makes a great gift to anyone who loves peanut butter!!

*Check out other fudge recipes I have tried Caramel Biscuit Fudge (easy) and Rum & Sultana Fudge (proper fudge)
*recipe adapted from Sally's Baking Addiction blog

This this summer is different from most summers for our family. I am working part time so I only have 2 says a week to bake & do other leisure day things. It's hard to believe we are already into week two of summer vacation!!

The kids love to help try new things in the kitchen. So, when I was out the other day, I saw these Popsicle molds at Bed, Bath, & Beyond. I remembered that we always talked about wanting to try different types of Popsicles. So, I picked them up and searched for a recipe. We tried these...

Raspberry Lemon Yogurt Popsicles aka Ice Lollies:

¼ cup granulated sugar
1 tablespoons (approx. 1 lemon) lemon zest
½ cup (approx. 2 lemons) fresh lemon juice
1 ½ cups plain yogurt
6 ounces fresh raspberries

Divide the raspberries between ice pop molds. Cut the raspberries in half if needed. Set aside while you combine the lemon zest and sugar by smooshing it together with a fork. Add the lemon juice and yogurt - stir until combined and pour into the molds with the raspberries. Last but not least put the stick/lids on and freeze for at least 4 hours, possibly longer depending on your freezer.

My kids loved them. They are very lemony...sour yet sweet from the raspberries. My oldest loved how creamy they are because of the yogurt. The kids want to try them with blackberries, blueberries and strawberries next.

We can't wait! :-) - Janet