My mom’s Christmas fudge was my very favorite Christmas treat from my childhood. When I asked my mom for the recipe, she said, “It’s on the back of the jar!” She was referring to the jar of marshmallow fluff. As much as I was craving my mom’s Christmas fudge, I didn’t want to make it with the store-bought fluff.
When I was a little kid, my mom taught me how to make buttercream frosting. Back then, in the early ’70s, this was just how frosting was made. My Grandma Ruth taught my mom how to make it and she taught me. By the time I was in middle school, we switched to those cans of pre-made frosting that you can buy at the supermarket.
Join me in my quest to bring back REAL buttercream frosting! You’ll be surprised how easy it is to make. And I guarantee, you will NEVER go back to the fake stuff.
Almost all caramel corn is made with corn syrup from GMO corn. This honey caramel corn is made with honey — no GMOs! I make honey caramel corn every Christmas as gifts for friends and family. It’s the perfect holiday gift for people you don’t know very well and don’t know what to get them — because everybody loves it!
It’s almost summertime, and there’s nothing kids love more than popsicles. Unfortunately, the ones you get from the ice cream man are full of high-fructose corn syrup and food coloring.
My good friend Erin whipped up these easy fruit juice popsicles recently and served them for dessert to a passel of kids at a pizza making party.
These popsicles have zero added sugar. They’re just made with fresh-squeezed orange juice and coconut water.
Chocolate Cream Pie is one of my all-time favorite desserts. It’s like eating chocolate pudding coupled with a perfectly flaky pie crust, smothered with whipped cream.
This pie is not only delicious, but it’s also good for you. The recipe calls for lots of raw grass-fed milk and cream, pastured eggs, and the pie crust uses grass-fed butter and beef tallow or lard. So you’re getting plenty of good fats and fat-soluble activators in this dessert.