Mawmaw’s Fudge Recipe 150 150 Angela Lanter

Mawmaw’s Fudge Recipe

Mawmaws Christmas Fudge

If you’re looking for the most decadent, most delicious fudge recipe in the world, then look no further.  This recipe has been in my family since way before I was born and it’s a must during the holidays.  Once you try this fudge, no other will do.  I won’t touch anything with marshmallow fluff because the consistency is all wrong in my opinion.  This recipe can be made to be either chocolate or peanut butter, and both are simply divine.  If you’re wanting an easy recipe though, this one is not it.  This candy is time consuming and requires your undivided attention from beginning to end.  Oh, but the outcome?  It’s so worth it.  I made my first batch of the Christmas season yesterday (I’m way behind this year, I know!)  I sent a box out to my cousin who had a major hankering for it after learning I made Mawmaw’s specialty.

Mawmaw’s Fudge

1 stick of salted butter

1 can of Carnation brand evaporated milk (use only Carnation brand, do not use off brand)

5 cups of granulated sugar

1 tsp. vanilla extract

1 bag of Nestle chocolate chips or Reese’s peanut butter chips

Cooking Spray


Melt butter in a medium sized sauce pan over medium flame.  Once melted, add can of evaporated milk and slowly pour in sugar, cup by cup.  Stir to combine.  Continue stirring over medium flame, being careful to scrape the bottom, so the mixture doesn’t scorch.  Stir until the mixture starts to boil, then turn heat to low and set timer for 12 minutes.  Stir non-stop until 12 minutes is up, be sure to constantly scrape the bottom of pot to prevent scorching.  When time is up, remove from heat and add in vanilla.  Be careful, vanilla will cause the mixture to bubble and pop.  Continue stirring and add in chocolate or peanut butter chips.  Beat mixture by hand until it starts to get tougher to stir, as the candy begins to set up.  Once the consistency is right (hard to stir), pour into a greased pan and allow to cool.  Once fully cool, slice and enjoy!

Merry Christmas Plate from Target.

Pumpkin Cheesecake Muffins Recipe 640 640 Angela Lanter

Pumpkin Cheesecake Muffins Recipe

Last night I baked these yummy Pumpkin Cheesecake Muffins for a little Fall snack. I found the original recipe over at but after reading the reviews, I made a few adjustments of my own to the recipe. I can see where the muffins would be a little on the bland side without tweaking the spices, so I’m really glad I added a little extra flavor. Here’s the recipe I used to make the muffins pictured above!


Pumpkin Muffin Mix:
– 2 1/2 cups of all-purpose flour
– 2 cups white sugar
– 2 tsp. baking powder
– 2 1/2 tsp. ground cinnamon
– 1 (heaping) tsp. pumpkin pie spice
– sprinkle of salt (recipe calls for 1/2 tsp.)
– 2 eggs
– 1 1/3 cups pumpkin
– 1/3 cup olive oil
– 2 1/2 tsp vanilla extract
Cheesecake Mix:
– 1 (8 oz.) container of cream cheese
– 1 egg
– 1 1/4 tsp vanilla extract
– 3 tbsp. brown sugar
Streusel Topping:
– 4 1/2 tbsp. all-purpose flour
– 5 tbsp. white sugar
– 1 1/2 tbsp. brown sugar
– 1 tsp. ground cinnamon
– 3 tbsp. melted butter
– 3 tbsp. chopped pecans
Preheat oven to 375 degrees. Grease and flour cupcake pan cups (or use cupcake liners). First mix all cheesecake ingredients together until smooth (I used a whisk!) in a medium bowl. Once cheesecake mix is smooth, place bowl in refrigerator to chill while you prepare the other ingredients. Next mix together all streusel ingredients until well blended in a small bowl. Use a fork to create a crumble and set aside. Mix together the dry ingredients in a large bowl- flour, sugar, baking powder, pumpkin pie spice, cinnamon & salt. Add in eggs, olive oil, pumpkin and vanilla and mix until all ingredients are well blended. Fill your muffin tins with your pumpkin muffin mix until the tin is 2/3 full. Add one tbsp. on cheesecake mix on top of muffin mix (if using cupcake liner try to keep cheesecake mix from touching paper.) Add streusel on top of cheesecake mix and cover well with topping.
This recipe made 18 delicious muffins for me. I hope you enjoy this recipe.. It’s the perfect muffin to eat with a hot cup of coffee!
Have a gorgeous day! xo
Coconut Oil Chocolate Chip Cookies Recipe 500 500 Angela Lanter

Coconut Oil Chocolate Chip Cookies Recipe

I posted this photo on my Instagram account a couple of weeks ago:

Several of you asked for the recipe I used so I decided to blog it for my gorgeous readers! You can replace the butter in your own chocolate chip cookie recipe (or pretty much any other baked goods recipes!) with coconut oil. The replacement is equivalent.. So 1 cup of butter would need to be replaced by 1 cup of coconut oil. Just remember, coconut oil melts much faster than butter! I was so nervous to bake with coconut oil my first time.. I was afraid that my food would have a coconut-y aftertaste. Boy, was I wrong! Coconut oil has literally no coconut taste to it at all. You can bake any of your recipes with coconut oil and it will not change the flavor!Here’s the recipe I followed for the cookies pictured above..

– 3/4 cup (melted) coconut oil
– 1 cup (firmly packed) brown sugar
– 3/4 cup sugar (can 1/2 cup to decrease sugar content)
– 1 1/2 tsp. vanilla extract
– 2 eggs
– 1 tsp. baking powder
– sprinkle of salt
– 2 1/4 cup flour
– 1 bag (2 cups) milk chocolate chips
Heat oven to 350 degrees. Grease and flour your pan or line with parchment paper. Mix together your melted oil, brown sugar and sugar. Once well blended, mix in your vanilla and eggs. Add in baking powder, salt, and flour. Once everything is mixed to a nice consistency, add in the chocolate chips. Scoop dough to make cookie size of your choice, I prefer bigger cookies between 1-2 tbsp. sized cookies. Bake 10-12 minutes and enjoy!

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