This fudge is pure bliss. It is made from Baileys Irish Cream and coffee. Fudge with booze and coffee? I’m in! The fudge smells unbelievably good and it’s so silky smooth – the taste is heaven.

Ingredients:
1/3 cup Baileys Irish Cream
1 Tbsp instant coffee crystals
3/4 cup margarine or butter
1/2 cup evaporated milk
3 cups sugar
7 oz. jar marshmallow cream
1 pkg vanilla morsels or butterscotch chips
1 tsp vanilla
Felicity Huffman's What the Flicka? Irish Coffee Fudge
Directions:
In a small bowl, combine Baileys and coffee crystals. Microwave on high for 15 seconds or until melted and dissolved. In a medium saucepan, over medium heat, melt butter, evaporated milk, sugar, and marshmallow cream. Slowly add the Bailey’s coffee mixture. Stir well. Boil for 5 minutes.

Remove from heat and mix in chips and vanilla extract. Stir for approx. 3-4 minutes, until smooth. Pour in a foil lined 8×8 pan. Chill to set.

Enjoy!

Looking for some inspiration for your Labor Day Weekend celebration? Then take a peek at this festive roundup we’ve put together of all things red, white and blue! From food, to nails, to decorations, you’ll be sure to find something to help bring out your holiday spirit! 

It’s almost here! It’s almost here!

We love Independence Day. It’s a birthday party for our country and we celebrate in style. Fireworks are legal and available here. Everyone up and down our street has been shopping and we all anxiously anticipate sundown.

Finally dusk arrives. Cookouts wrap up and fireworks come out. All the neighbors set up chairs in our driveways for the show. For hours we watch the colors light up the sky, hear the bangs and pops, and smell the cordite.

But the tastes? Those are my domain. I love to bake, that’s no secret, but Fourth of July is an especially fun time for preparing desserts because of all the ripe, juicy berries available this time of year. Many of my desserts feature them.

Just before sundown on Independence Day I set up the kitchen island with desserts. Kids and adults alike are in and out of the house all night long. Some of these will be offered this year:

1.) Patriotic Pavlova

2.) Strawberry Shortcake, Nacho Style

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

3.) S’More and Strawberry Skewers

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

4.) Peanut Butter and Jelly Dessert Pizza

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

5.) Firecracker Red White and Blue Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

6.) White Chocolate Peppermint Cake

7.) Butterfingers Brownies

Screen Shot 2014-06-26 at 11.33.07 AM

8.) Ice Cream Sandwich Cake

Felicity Huffman's What The Flicka - 8 Delicious Fourth of July Desserts

Do you have a Thanksgiving recipe that is sacrosanct, one that your family will not let you waver from, or — perish the thought — omit from the menu? In my family it’s a festive jello mold that is the heralded star of the show.

“Jello mold?” You ask with a raised eyebrow. That ghastly relic of which surely no one on the Food Network would dare speak? A hideous affront to gourmands of all persuasions? The slut of 50’s cuisine, if you will — indiscriminate, always available, and dolled up with mini marshmallows, canned peaches or Maraschino cherries, whispering, “Take me, I’m easy.”

But wait. Our Thanksgiving favorite deserves some respect. Made with cherry jello and studded with fresh cranberries, chopped walnuts and celery, it can be made way in advance and forgotten about until the turkey is being carved. With just the right balance of sweet, tart, and crunchy, it is a perfect accompaniment to the meal. I usually double the recipe to serve 12-14.

I don’t know what age I was when my mother first made this dish. But I can totally imagine my gastronomical rapture upon tasting the first forkful. Henceforth known as Leenzil’s Thanksgiving Salad, it has been on my family’s table ever since.

Felicity Huffman's What the Flicka-Weird Thanksgiving Staple
My mother submitted Leenzil’s Thanksgiving Salad to our synagogue’s cookbook under my name years ago. This is a photo of that page.

Oh, and the Leenzil part? That was my dad’s nickname for me.

Happy Thanksgiving, and bon appetit!

This post was originally featured on Helene’s blog, Books Is Wonderful. Featured image via

We went to an apple orchard recently and have enough apples to survive off of for a year. Okay, maybe not that long but it feels like it. A few days ago, I made these mini pies and they are really good.

I think I may try to make one whole pie next time. Although, the mini pies are nice for a little treat… if you can just eat one. They’re also great to put in your child’s lunch for a treat.

I hope you enjoy!

Ingredients

Refrigerated pie dough
1 1/2 cups apples, sliced and peeled (cut them to the size of corn kernels)
2 teaspoons of lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
6 store-bought caramels (quartered)
Sea salt
Egg wash (1 egg, whisked with 1 tablespoon water)

Directions

Preheat oven to 425 F.

In a small bowl, add the apples, lemon juice, cinnamon, sugar, and flour. Mix to incorporate. Sprinkle a little flour onto a cutting board. Unwrap 2 refrigerated pie dough crusts onto the cutting board. Take a glass or cookie cutter (the glass I used is 3 inches in diameter) and cut out the pie crusts. I was able to get 16 all together.

Line baking sheet with parchment paper and lay the pie crust on sheet. Divide the apple mixture and caramel evenly onto the pie crusts. Add a pinch of sea salt to the top of each. Place the tops of the pie crusts over the mixture. I slightly rolled out the tops to fit them easier. Using a fork, crimp around the edges of the mini pies.

With a knife, cut two holes on top of the pies. Brush each apple pie with the egg wash. Sprinkle them with sugar and put into the oven for 15 minutes or until golden brown.

Take out of the oven and let the pies rest for 10 minutes. Store in an airtight container or you can choose to devour several. I kept them in the refrigerator and warmed them up in the microwave for 10-15 seconds.

This post was originally featured on Elle’s blog, This Is MommyhoodPhoto via

These are so good and fit into my low carb diet. These cookies are also gluten-free. They’re soft and light, delicious and irresistible, like little peanut butter clouds filled with little Ryan Goslings.

After a day, the cookies were oily from the peanut butter but still just as good. I’m not complaining now that I finally found a low carb cookie recipe that’s actually edible. Store in the refrigerator for a few days.

Ingredients:

1 cup peanut butter
8 oz cream cheese, softened
1/2 cup honey
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1 egg

Directions:

Preheat oven to 350°. Mix all ingredients together with a hand mixer or a stand mixer. Drop with a cookie scoop onto a baking sheet lined with parchment paper.

Place cookies 2″ apart (they will spread). Bake for 12-14 minutes, or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy!

This recipe was originally featured on Elle’s blog, This Is Mommyhood