Cute Cactus Cookies! I didn’t plan to post these cactus cookies right after my succulent cookie cups, but I guess I’m on a cactus kick! — Autumn Carpenter of Country Kitchen SweetArt very generously sent me this set of cactus cookie cutters. Aren’t … Continue reading → The post Cute Cactus Cookies! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Balsamic Black Bean Salsa The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor to a new level! This black bean salsa is easy to make, but it will be the first thing to disappear at a party. Be sure and watch the video below to see how easy it is to assemble the Balsamic Black Bean Salsa. I have lost track of how many times I have made this black bean salsa. It has been my go to appetizer for a long time. Whenever I am asked to bring something to a potluck, I whip up a batch of this delicious salsa And every time I make it, I am asked for the recipe. That is always a sign that the recipe is definitely a keeper. Not only is it delicious but the colors are so pretty! I love the contrast of the yellow corn against the black beans. Tips for Making the Best Black Bean Salsa Typically you drain the corn and black beans before you make this salsa. But I have to admit I didn’t read the recipe close enough the first time I made it. Instead of draining most of the liquid from the salsa before serving, I served it with all of the liquid. But I loved it! And I have made it that way every time. It does make it a bit soupier, but I think the flavors of the balsamic vinegar, salsa verde, and lime juice are so yummy together that the extra liquid just made it better. So you can choose! You will want to refrigerate the black bean salsa before serving. The time in the refrigerator allows those flavors to meld together more and makes it even more delicious. If you love balsamic black bean salsa, you should give my other salsa recipes a try: Quick and Easy Salsa Blender Salsa Verde Chicken Flautas and Corn Salsa For all of my favorite kitchen products and tools visit my Amazon Store. Balsamic Black Bean Salsa Recipe Balsamic Black Bean Salsa The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor up a notch or two! 1 – 15 oz. can black beans (drained and rinsed well) 1 -15 oz. can whole kernel corn (drained well) 1/2 medium onion finely chopped (about 1/3 cup I used a red onion) 1/2 C finely chopped fresh cilantro 1- 7 oz. can salsa verde (I used Herdez brand) juice of 1 lime 1/2 tsp cumin 1/4 C balsamic vinegar salt and pepper to taste Mix all of the ingredients together in a medium bowl and cover with plastic wrap Let the salsa marinade for a few hours or overnight before serving Drain most of the liquid from the salsa before serving Serve with tortilla chips Recipe from Mel’s Kitchen Cafe Originally published May 2010 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Balsamic Black Bean Salsa. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor to a new level!

This black bean salsa is easy to make, but it will be the first thing to disappear at a party.  Be sure and watch the video below to see how easy it is to assemble the Balsamic Black Bean Salsa.

I have lost track of how many times I have made this black bean salsa.  It has been my go to appetizer for a long time. Whenever I am asked to bring something to a potluck, I whip up a batch of this delicious salsa  And every time I make it, I am asked for the recipe.  That is always a sign that the recipe is definitely a keeper.

Not only is it delicious but the colors are so pretty!  I love the contrast of the yellow corn against the black beans.

Tips for Making the Best Black Bean Salsa

Typically you drain the corn and black beans before you make this salsa.  But I have to admit I didn’t read the recipe close enough the first time I made it.  Instead of draining most of the liquid from the salsa before serving, I served it with all of the liquid.  But I loved it!   And I have made it that way every time.  It does make it a bit soupier, but I think the flavors of the balsamic vinegar, salsa verde, and lime juice are so yummy together that the extra liquid just made it better.  So you can choose!

You will want to refrigerate the black bean salsa before serving.  The time in the refrigerator allows those flavors to meld together more and makes it even more delicious.

If you love balsamic black bean salsa, you should give my other salsa recipes a try:

• Quick and Easy Salsa
• Blender Salsa Verde
• Chicken Flautas and Corn Salsa

For all of my favorite kitchen products and tools visit my Amazon Store.

Balsamic Black Bean Salsa Recipe

Balsamic Black Bean Salsa

The addition of balsamic vinegar to this Balsamic Black Bean Salsa takes the flavor up a notch or two! 

• 1 – 15 oz. can black beans (drained and rinsed well)
• 1 -15 oz. can whole kernel corn (drained well)
• 1/2 medium onion finely chopped (about 1/3 cup I used a red onion)
• 1/2 C finely chopped fresh cilantro
• 1- 7 oz. can salsa verde (I used Herdez brand)
• juice of 1 lime
• 1/2 tsp cumin
• 1/4 C balsamic vinegar
• salt and pepper to taste

1. Mix all of the ingredients together in a medium bowl and cover with plastic wrap
2. Let the salsa marinade for a few hours or overnight before serving
3. Drain most of the liquid from the salsa before serving
4. Serve with tortilla chips

Recipe from Mel’s Kitchen Cafe

Originally published May 2010

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Continue reading Balsamic Black Bean Salsa. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Spinach Pasta Salad

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Succulent Cookie Cups! When Wilton hired me to create a birthday project for an Instagram takeover, I immediately thought of succulent cookie cups! Wouldn’t these be such a fun treat for a party? I’ve recently become obsessed with succulents and I have a growing … Continue reading → The post Succulent Cookie Cups! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Snickerdoodle Blondies Snickerdoodle Blondies are snickerdoodle cookie bars with lots of cinnamon and brown sugar goodness. These snickerdoodle blondies are the perfect way to feed a crowd of snickerdoodle lovers! Snickerdoodle Cookie Bars bring all of the cinnamon flavor of the cookie to a delicious bar recipe. I am a big blondie fan. In fact, I would pick a blondie over a brownie. I first made these Snickerdoodle Blondies when I was in charge of a large church event and we were doing a dessert bar. Bar cookie are great when you are feeding a lot of people. They are easier to make than cookies and you can cut them into whatever size you need in order to have enough. First you will need to find cinnamon chips for your snickerdoodle blondies. They can be a little tricky to find. I love them, so I always try to have some in my freezer. After you make the snickerdoodle cookie bar dough press it inso a parchment lined 9 x 13 pan. Then sprinkle some cinnamon sugar over the top. Because you can never have too much! After the snickerdoodle blondies cool, drizzle them with cinnamon glaze and allow them to fully cool before cutting. Here is the dessert bar line up from our party. All stellar bar cookies! Key Lime Bars may be my favorite cookie bar on the menu. And the best part is they are even better the second day. Raspberry Cheesecake Brownies are a yummy combination of chocolate, raspberry and cream cheese. Blueberry Crumb Bars – have a subtle lemon flavor in the base of the bar cookie and wonderfully delicious blueberries! Chocolate Chip Toffee Bars are amazing. This combination of chocolate and toffee/caramel makes a yummy and gooey bar that is best served warm. The final addition to the cookie bar was todays Snickerdoodle Blondie Recipe. I found over at my fellow food blogger Lori’s blog, RecipeGirl. Lori called these Snickerdoodle Heaven and if you are a snickerdoodle fan I think you will too. Even if you aren’t a snickerdoodle fan, give them a try. Everyone I shared them with loved them and asked for the recipe! I think they would also be great without the chips – maybe even with some butterscotch chips! If you try it let me know what you think! Here are the items I use to make Cookie Bars: 9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use. PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen. For all of my other favorite kitchen products and tools visit my Amazon Store. Snickerdoodle Blondie Recipe Snickerdoodle Blondies Snickerdoodle Blondies are Snickerdoodle Cookie bars with lots of cinnamon and brown sugar goodness Cookies: 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ½ tsp. cream of tartar 1 tsp. salt 2 cups brown sugar (packed) 1 cup butter (at room temperature) 2 large eggs (at room temperature) 1 Tbsp. vanilla extract 1 cup cinnamon chips (optional) Topping: 2 Tbsp. granulated sugar 1 tsp. ground cinnamon pinch of nutmeg Glaze (optional): 1 cup powdered sugar (sifted) 1 tsp. ground cinnamon 2 Tbsp heavy whipping cream 1 tsp. vanilla extract Preheat oven to 350 degrees F. Spray 9×13 pan with nonstick spray Line pan with parchment and let it hang over the sides and spray parchment with nonstick spray too In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes) Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth. Stir in flour mixture until well blended If using cinnamon chips, stir them in now The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter Bake 25 to 30 minutes or until surface springs back when gently pressed Let pan cool completely When ready to cut, use ends of parchment paper to lift out baked bars Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars Makes 20 to 24 bars Baking Tips: You don’t have to use parchment paper in your pan if you don’t have any You can always just bake them in the pan and then cut them and lift them out Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board This is a very sweet treat Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it) Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle Originally posted February 2010 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Snickerdoodle Blondies. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Snickerdoodle Blondies are snickerdoodle cookie bars with lots of cinnamon and brown sugar goodness.

These snickerdoodle blondies are the perfect way to feed a crowd of snickerdoodle lovers!  Snickerdoodle Cookie Bars  bring all of the cinnamon flavor of the cookie to a delicious bar recipe.

I am a big blondie fan.  In fact, I would pick a blondie over a brownie.  I first made these Snickerdoodle Blondies when I was in charge of a large church event and we were doing a dessert bar.  Bar cookie are great when you are feeding a lot of people.  They are easier to make than cookies and you can cut them into whatever size you need in order to have enough.

First you will need to find  cinnamon chips for your snickerdoodle blondies.  They can be a little tricky to find.  I love them, so I always try to have some in my freezer.

After you make the snickerdoodle cookie bar dough press it inso a parchment lined 9 x 13 pan.  Then sprinkle some cinnamon sugar over the top.  Because you can never have too much!

After the snickerdoodle blondies cool, drizzle them with cinnamon glaze and allow them to fully cool before cutting.

Here is the dessert bar line up from our party.  All stellar bar cookies!

• Key Lime Bars may be my favorite cookie bar on the menu.  And the best part is they are even better the second day.
• Raspberry Cheesecake Brownies are a yummy combination of chocolate, raspberry and cream cheese.
• Blueberry Crumb Bars – have a  subtle lemon flavor in the base of the bar cookie and wonderfully delicious blueberries!
• Chocolate Chip Toffee Bars are amazing.  This combination of chocolate and toffee/caramel makes a yummy and gooey bar that is best served warm.

The final addition to the cookie bar was todays Snickerdoodle Blondie Recipe.  I found over at my  fellow food blogger Lori’s blog,  RecipeGirl.  Lori called these Snickerdoodle Heaven and if you are a snickerdoodle fan I think you will too. Even if you aren’t a snickerdoodle fan, give them a try.  Everyone I shared them with loved them and asked for the recipe!

I think they would also be great without the chips – maybe even with some butterscotch chips!  If you try it let me know what you think!

Here are the items I use to make Cookie Bars:

9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.

PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.

For all of my other favorite kitchen products and tools visit my Amazon Store.

 

Snickerdoodle Blondie Recipe

Snickerdoodle Blondies

Snickerdoodle Blondies are Snickerdoodle Cookie bars with lots of cinnamon and brown sugar goodness

Cookies:

• 2 2/3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ½ tsp. cream of tartar
• 1 tsp. salt
• 2 cups brown sugar (packed)
• 1 cup butter (at room temperature)
• 2 large eggs (at room temperature)
• 1 Tbsp. vanilla extract
• 1 cup cinnamon chips (optional)

Topping:

• 2 Tbsp. granulated sugar
• 1 tsp. ground cinnamon
• pinch of nutmeg

Glaze (optional):

• 1 cup powdered sugar (sifted)
• 1 tsp. ground cinnamon
• 2 Tbsp heavy whipping cream
• 1 tsp. vanilla extract

1. Preheat oven to 350 degrees F.

2. Spray 9×13 pan with nonstick spray

3. Line pan with parchment and let it hang over the sides and spray parchment with nonstick spray too
4. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside
5. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes)
6. Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
7. Stir in flour mixture until well blended
8. If using cinnamon chips, stir them in now
9. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly
10. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter
11. Bake 25 to 30 minutes or until surface springs back when gently pressed
12. Let pan cool completely
13. When ready to cut, use ends of parchment paper to lift out baked bars
14. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion
15. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars
16. Makes 20 to 24 bars

Baking Tips:

1. You don’t have to use parchment paper in your pan if you don’t have any
2. You can always just bake them in the pan and then cut them and lift them out
3. Baking w/ parchment though will help you to get the cleaner cuts seen in the photograph because you can take the whole thing out of the pan and work directly on a cutting board
4. This is a very sweet treat
5. Leave off the glaze if you wish, but it adds a good flavor to the top (and you can get a nice design out of it)
6. Put the glaze in a little zip bag, snip off the end and you’ll have a way to squirt the glaze on in whatever decorative way you’d like
7. If you have chunky, white, sparkling sugar, add that to the top too for extra sparkle

Originally posted  February 2010

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Tattoo Cookies for Mother’s Day! Just like a tattoo, I’ll always have you! Happy Mother’s Day to my mom, and all the moms out there, thank you for always being there for me. For this design, I partnered with Domino Sugar and used their brown … Continue reading → The post Tattoo Cookies for Mother’s Day! appeared first on SweetAmbs. https://ift.tt/eA8V8J SweetAmbs

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Ice Cream Pie With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert. Ice cream pie seems like the perfect summer dessert, nice and cold on a hot day. But it is actually a family tradition of ours to serve ice cream pie on Christmas day. Really, when is there ever a bad time for ice cream? Our family motto is “There’s always room for ice cream – it just melts and fills in the cracks!” Ice Cream Pie is an easy, quick and delicious dessert. And there is no baking required! You start with a pie shell. We use a store bought graham cracker or oreo cookie pie crust. Then you will need your favorite flavor of ice cream, a sauce (like my mom’s hot fudge sauce), and your favorite candy or cookie! Crushed up Oreo Cookies, Heath bars, Andes Mints, Snickers, or even candy canes work great. We have tried a lot of ice cream pie combinations. One of our favorites is a graham cracker crust with vanilla ice cream, Mrs. Richardson’s Caramel Sauce, and crushed Heath Bar. And another favorite, this one is perfect for Christmas time, is an Oreo cookie crust with mint ice cream, hot fudge sauce, and crushed Andes Mint candy. Yum! But hot fudge sauce and crushed Oreos is an all time favorite!! How to make an Ice Cream Pie Step One: Soften ice cream and layer half of it on the bottom of the pie crust Step Two: Pour a layer of fudge sauce or caramel sauce over ice cream. Use as much or as little as you like – no rules Step Three: Sprinkle 1/2 of crushed candy or cookies over sauce. Step Four: Repeat! Put back into the freezer until firm. Enjoy! Use your creativity! What combination would you put together? Originally posted December 31, 2008 You may also enjoy these family favorite recipes: Atlantic Beach Lemon Cream Pie The Best Hot Fudge Sauce Lemon Curd Ice Cream Pie For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Ice Cream Pie Recipe Ice Cream Pie With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert. 1/2 gallon of ice cream fudge sauce or caramel sauce graham cracker or Oreo cookie crust Crushed candy or cookies (Heath bar, Oreos, candy cane etc.) Place a layer of ice cream in crust. Drizzle with hot fudge or caramel sauce. Sprinkle with candy Place another layer of ice cream in crust Repeat sauce and candy Return to freezer to firm up. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Ice Cream Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert.

Ice cream pie seems like the perfect summer dessert, nice and cold on a hot day.  But it is actually a family tradition of ours to serve ice cream pie on Christmas day.  Really, when is there ever a bad time for ice cream?

Our family motto is “There’s always room for ice cream – it just melts and fills in the cracks!”  Ice Cream Pie is an easy, quick and delicious dessert.  And there is no baking required!

You start with a pie shell.  We use a store bought graham cracker or oreo cookie pie crust.  Then you will need your  favorite flavor of ice cream, a sauce (like my mom’s hot fudge sauce), and your favorite candy or cookie!  Crushed up Oreo Cookies, Heath bars, Andes Mints, Snickers, or even candy canes work great.

 

We have tried a lot of ice cream pie combinations.  One of our favorites is a graham cracker crust with vanilla ice cream, Mrs. Richardson’s Caramel Sauce, and crushed Heath Bar.

And another favorite, this one is perfect for Christmas time, is an Oreo cookie crust with mint ice cream, hot fudge sauce, and crushed Andes Mint candy.  Yum!  But hot fudge sauce and crushed Oreos is an all time favorite!!

 How to make an Ice Cream Pie

Step One:  Soften ice cream and layer half of it on the bottom of the pie crust

Step Two:  Pour a layer of fudge sauce or caramel sauce over ice cream.  Use as much or as little as you like – no rules

Step Three:  Sprinkle 1/2 of crushed candy or cookies over sauce.

Step Four:  Repeat!

Put back into the freezer until firm.  Enjoy!

Use your creativity!  What combination would you put together?

Originally posted December 31, 2008

You may also enjoy these family favorite recipes:

• Atlantic Beach Lemon Cream Pie
• The Best Hot Fudge Sauce
• Lemon Curd Ice Cream Pie

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

 Ice Cream Pie Recipe

Ice Cream Pie

With this ice cream pie recipe, you can create countless flavor combinations for the perfect no bake dessert.

• 1/2 gallon of ice cream
• fudge sauce or caramel sauce
• graham cracker or Oreo cookie crust
• Crushed candy or cookies (Heath bar, Oreos, candy cane etc.)

1. Place a layer of ice cream in crust.
2. Drizzle with hot fudge or caramel sauce.
3. Sprinkle with candy
4. Place another layer of ice cream in crust
5. Repeat sauce and candy
6. Return to freezer to firm up.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Continue reading Ice Cream Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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The Best Hot Fudge Sauce The best hot fudge sauce recipe! There is nothing better on a scoop of vanilla ice cream than delicious hot fudge sauce. This hot fudge recipe is my mom’s and I promise you that it is the BEST hot fudge sauce you will ever taste. Now, I can say that for a couple of reasons. First, my mom’s last name is BEST. So all of her recipes are Best recipes. But second, it is the BEST hot fudge sauce I have ever tasted. And I have tried a few. I think you will agree. After trying this hot fudge sauce, you will never buy a jar of hot fudge again! It is easy to make and better tasting than anything you have bought in a jar from the ice cream aisle of the grocery store. This sauce can be made with semi sweet, dark, or milk chocolate. Whatever your preference, you can personalize it to your taste. I prefer to use milk chocolate when making my hot fudge. If you are looking for an easy but unforgettable neighbor gift, a jar of hot fudge sauce will do the trick. Just tie a bow around the container, add some ice cream and, I promise, your friends and neighbors will LOVE you! We love to eat it this by the spoonful and sometimes we even pour it over ice cream. When we do, we love to top it with marshmallows! And then take a spoon and stir it all together, yum!! Originally published December 2008 This is the best way to eat ice cream!! Some of my other favorite ice cream treats and ways to use hot fudge sauce: Homemade Vanilla Ice Cream No Churn S’mores Ice Cream Nutty Bars Ice Cream Cake My favorite kitchen tools I use to make HOT FUDGE SAUCE: 6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets! MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer! For all of my other favorite kitchen products and tools visit my Amazon Store. Hot Fudge Sauce Recipe Hot Fudge Sauce The best hot fudge sauce recipe! There is nothing better on a scoop of vanilla ice cream than delicious hot fudge sauce. This hot fudge recipe is my mom’s and I promise you that it is the BEST hot fudge sauce you will ever taste. 2 C chocolate chips (your choice – dark, semi sweet or milk) 1 can (1 1/3 C evaporated milk) 1/2 C butter 2 C powdered sugar 1 tsp vanilla Melt chips, butter, milk and powdered sugar Bring to a boil Cook for 4 minutes – stirring constantly Take off heat and allow to thicken Add vanilla Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading The Best Hot Fudge Sauce. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

The best hot fudge sauce recipe!

There is nothing better on a scoop of vanilla ice cream than delicious hot fudge sauce.  This hot fudge recipe is my mom’s and I promise you that it is the BEST hot fudge sauce you will ever taste.

Now, I can say that for a couple of reasons.  First, my mom’s last name is BEST.  So all of her recipes are Best recipes.  But second, it is the BEST hot fudge sauce I have ever tasted.  And I have tried a few.  I think you will agree.

After trying this hot fudge sauce, you will never buy a jar of hot fudge again!  It is easy to make and better tasting than anything you have bought in a jar from the ice cream aisle of the grocery store.

This sauce can be made with semi sweet, dark, or milk chocolate.  Whatever your preference, you can personalize it to your taste.  I prefer to use milk chocolate when making my hot fudge.

If you are looking for an easy but unforgettable neighbor gift, a jar of hot fudge sauce will do the trick.  Just tie a bow around the container, add some ice cream and, I promise, your friends and neighbors will LOVE you!

We love to eat it this  by the spoonful and sometimes we even pour it over ice cream.  When we do, we love to top it with marshmallows! And then take a spoon and stir it all together, yum!!

Originally published December 2008

This is the best way to eat ice cream!!

Some of my other favorite ice cream treats and ways to use hot fudge sauce:

• Homemade Vanilla Ice Cream
• No Churn S’mores Ice Cream
• Nutty Bars Ice Cream Cake

My favorite kitchen tools I use to make HOT FUDGE SAUCE:

6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

For all of my other favorite kitchen products and tools visit my Amazon Store.

 Hot Fudge Sauce Recipe

Hot Fudge Sauce

The best hot fudge sauce recipe!

There is nothing better on a scoop of vanilla ice cream than delicious hot fudge sauce.  This hot fudge recipe is my mom’s and I promise you that it is the BEST hot fudge sauce you will ever taste.

• 2 C chocolate chips (your choice – dark, semi sweet or milk)
• 1 can (1 1/3 C evaporated milk)
• 1/2 C butter
• 2 C powdered sugar
• 1 tsp vanilla

1. Melt chips, butter, milk and powdered sugar
2. Bring to a boil
3. Cook for 4 minutes – stirring constantly
4. Take off heat and allow to thicken
5. Add vanilla

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Texas Sheet Cake Texas Sheet Cake is the perfect combination of chocolate cake and brownies and the perfect size to feed a crowd. One of my favorite desserts to make when I am cooking for a crowd is Texas Sheet Cake. I have a recipe that I have used for years that I love. Whenever I am in the mood for something good and chocolatey, Texas Sheet Cake does the trick! It would be the perfect dessert for your upcoming Labor Day potluck BBQ too! I have tried a lot of Texas Sheet Cake recipes over the years and I always come back to this one. I think the perfect recipe should be part brownie and part cake. Sheet cake is best made in a jelly roll pan, which makes it the perfect party sized cake. I think that is why they call it Texas sheet cake, because everything is bigger in Texas!! One of the tricks to a good Texas sheet cake is that you frost the cake while it is warm. You want that frosting to soak into the cake part way – yum! Next time you can’t decide between chocolate cake or brownies, Texas Sheet Cake is the perfect solution. Some other favorite cakes: Almond Sheet Cake Peanut Butter Sheet Cake Lemon Cake Some of my favorite kitchen tools for making TEXAS SHEET CAKE: 6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets! MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer! SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything! For all of my other favorite kitchen products and tools visit my Amazon Store Texas Sheet Cake Recipe Texas Sheet Cake 2 C flour 2 C sugar 1 tsp salt 1 cup butter (softened) 1/4 C cocoa 2 eggs 1/2 C buttermilk 1 C hot water 1 tsp baking soda 1 tsp vanilla 1 Tbsp vinegar Frosting: 1/2 cup butter (softened) 6 Tbsp milk 1/4 C cocoa 3 3/4 C powdered sugar 1 tsp vanilla Mix together flour, sugar, salt, in a bowl and set aside In a sauce pan, add water, cocoa and butter. Stir until butter melts and mixture comes to a boil. Pour over dry ingredients and stir. Add in eggs, buttermilk, baking soda, vanilla and vinegar. Mix to combine. Pour into a greased 15x10x1 pan Bake at 350 for 25 minutes Frosting: Mix butter, milk and cocoa together Add powdered sugar and vanilla Beat well and spread on hot cake as it comes from oven Recipe originally posted on March 19, 2010 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Texas Sheet Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Texas Sheet Cake is the perfect combination of chocolate cake and brownies and the perfect size to feed a crowd.

One of my favorite desserts to make when I am cooking for a crowd is Texas Sheet Cake.  I have a recipe that I have used for years that I love.  Whenever I am in the mood for something good and chocolatey, Texas Sheet Cake does the trick!  It would be the perfect dessert for your upcoming Labor Day potluck BBQ too!

I have tried a lot of Texas Sheet Cake recipes over the years and I always come back to this one.  I think the perfect recipe should be part brownie and part cake.

Sheet cake is best made in a jelly roll pan, which makes it the perfect party sized cake.  I think that is why they call it Texas sheet cake, because everything is bigger in Texas!!

One of the tricks to a good Texas sheet cake is that you  frost the cake while it is warm.  You want that frosting to soak into the cake part way – yum!

Next time you can’t decide between chocolate cake or brownies, Texas Sheet Cake is the perfect solution.

Some other favorite cakes:

Almond Sheet Cake

Peanut Butter Sheet Cake

Lemon Cake

Some of my favorite kitchen tools for making TEXAS SHEET CAKE:

6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

SHEET PAN – I have at least six of these in my kitchen.  I use them everyday. The 13 x 18 size is perfect and I use them for everything!

For all of my other favorite kitchen products and tools visit my Amazon Store

Texas Sheet Cake Recipe

Texas Sheet Cake

• 2 C flour
• 2 C sugar
• 1 tsp salt
• 1 cup butter (softened)
• 1/4 C cocoa
• 2 eggs
• 1/2 C buttermilk
• 1 C hot water
• 1 tsp baking soda
• 1 tsp vanilla
• 1 Tbsp vinegar

Frosting:

• 1/2 cup butter (softened)
• 6 Tbsp milk
• 1/4 C cocoa
• 3 3/4 C powdered sugar
• 1 tsp vanilla

1. Mix together flour, sugar, salt, in a bowl and set aside

2. In a sauce pan, add water, cocoa and butter.  Stir until butter melts and mixture comes to a boil.  Pour over dry ingredients and stir.

3. Add in eggs, buttermilk, baking soda, vanilla and vinegar.  Mix to combine.

4. Pour into a greased 15x10x1 pan
5. Bake at 350 for 25 minutes

Frosting:

1. Mix butter, milk and cocoa together
2. Add powdered sugar and vanilla
3. Beat well and spread on hot cake as it comes from oven

Recipe originally posted on March 19, 2010

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

Continue reading Texas Sheet Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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