Enjoy this commercial break....

So I figured since I haven't had a chance to stamp and don't have anything paper craft related to share, that maybe you'd enjoy a recipe? This is one of my faves!


Corn Flake Caramels

3 bars Mackintosh Toffee
3 tbsp butter
3tbsp sweetened condensed milk
3-4 cups of cornflakes

Melt the toffee and butter in a pot. When soft, add milk and cornflakes. Press into a greased square pan.

Now for you Americans, Mackintosh Toffee is the best toffee in the world. It comes in bars and is originally from England.

Tragically, I can't find it here anymore. This last time I made these, I ended up using the square caramels (like the Kraft ones). I think I substituted about 22 for 1 bar. So you'd need 66 caramels.

Just be warned - these are the kind of thing where you could eat the pan if you weren't careful! Not that I would know about that!
Have a great Friday friends! I'm hoping to stamp this weekend so I'll have something to share!

Oh Fudge!!

Today's post is full of randomness! I don't have anything to share stamping wise - I've been working on stuff for the MFT release next week but can't share it yet! Between that and work I'm a little behind. I did have a chance to whip up a batch of fudge the other day and thought I'd share the recipe here. I got it from my friend Tina and I love it because you don't need a candy thermometer to make it (I don't own one!).

Peanut Butter Fudge
1/2c butter
2 c brown sugar
1/2 c milk
1c peanut butter
1tsp vanilla
3c icing sugar

Melt butter over medium heat. Stir in brown sugar and milk. Bring to a boil and BOIL FOR 2 MINUTES stirring frequently. Remove from heat. Stir in peanut butter and vanilla (I added chocolate chips at this point too!!). Pour over icing sugar in a large bowl. Beat until smooth. Pour into 8x8 dish, chill, cut.

It's so yummy!!!

I'm going to link up a couple of the food blogs that I follow - I've already linked Cookie Madness here, these are others that I love.

Picky Palate - Jenny makes cool stuff!! She's won many cooking contests and most of the recipes are stuff my kids will eat and us adults also enjoy!

Stephanie's Kitchen - everything on this blog looks good and everything I've made has been wonderful. Her photography is also amazing!

Hope to be back on Thursday with a card!!!

The other kind of eye candy!!

Another blog I visit frequently is called Cookie Madness. Anna posts all kinds of recipes - mainly cookies - and I decided to try this muffin recipe that she posted the other day.

William Shatner’s Cappuccino Chip Muffins
2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added cooking spray. For bigger muffins, spray 8 of the cups.
In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.
In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.
Divide batter among 12 or 8 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.
Makes 8-12 muffins

I thought they were really good - especially with coffee - although I think next time I'll add a touch more espresso powder to them.

The coffee was lonely...

and needed something to keep it company....if not ever so briefly (before I ate it!). I first tried this recipe last year (from the Kraft Magazine) and have been making it quite consistently ever since. They are super easy, no bake, and super yummy!

Peanut Butter Ice Box Squares

Wafer Mixture
18 HONEY MAID Graham Wafers, divided
3/4 cup butter
2/3 cup firmly packed brown sugar
1/2 cup milk
1 tsp. vanilla
1-1/4 cups HONEY MAID Graham Crumbs
1/2 cup KRAFT Smooth Peanut Butter

Icing
2 Tbsp. butter
3 Tbsp. KRAFT Smooth Peanut Butter
1-1/2 cups icing sugar
2 Tbsp. milk
1/2 tsp. vanilla

WAFER MIXTURE: Line ungreased 8-inch pan with 9 of the wafers. Combine butter, sugar, milk and vanilla in large saucepan. Bring to boil on medium-high heat; cook 5 min. Remove from heat.
ADD crumbs and peanut butter. Pour mixture over wafers in pan. Cover with remaining 9 wafers. Set aside to cool.
ICING: Meanwhile, beat butter and peanut butter in large bowl until well blended. Add icing sugar, milk and vanilla; mix well. Spread over cooled wafer mixture in pan. Cut into 36 squares to serve.