Category: Cooking

Recipe – Butterscotch Heaps

This quick and super easy treat is on of my guy’s favorites. He’s had me make them three times in the past two months. I figure it’s time to write the recipe down. The hardest part was figuring out what to call them. I’m dubbing them “Butterscotch Heaps.”

Here’s a photo:


Butterscotch Heaps

  • 1 bag butterscotch baking chips (11 or 12oz)
  • 1 to 2 tablespoons shortening
  • 4 cups corn Chex cereal

In a large mixing bowl, microwave butterscotch chips and 1 tablespoon of shortening for 1 minute.

Stir until smooth. If your mixture is still lumpy you can microwave it for 15secs more as needed. Note: Be careful on this step as the chips can dry out instead of smooth. Add more shortening if needed to counteract.

Drop in corn Chex cereal and gently stir until coated. For thicker coated heaps, use less cereal. For lighter coated, use more.

Spoon out stacks onto wax paper.

Let cool at room temperature (fifteen minutes or so).


Recipe Tested: Butterfinger Blondies

Wednesday nights are game night at the Breton household. That’s when a group of nerds converge on our great room to play the game of the week/month/quarter. This quarter’s game is a fancy version of Risk that I don’t quite understand.

If you’ve been following along, you know the holiday season is when I make copious amounts of fudge. Then I went through a bit of a cupcake and cake ball kick in Jan/Feb with the nerds as my Beta eaters. So when one of the new guys brought Walmart cookies last week because he thought it was time he gave back…I realized it had become an expectation that there would be something sweet for the game nerds.

This week I decided to try one of the recipes that had been sitting in my delicious feed. They were pretty good, not fudge good mind you, but still pretty good. And they weren’t too difficult thanks to my mini food processor. Recipe below!

Butterfinger Blondies


1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)


Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a  9×13 baking dish and bake for 25 minutes until center is JUST set. (I put non-stick spray at the bottom first)
Remove from oven and cool completely. (I did this overnight but it’s probably not necessary).

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)


Butterfinger Buttercream


1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)


Cream the butter and shortening together until smooth.
Add in your powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger.
Spread on your cooled blondies

Preparation time: 5 minute(s)

Recipe from: Six Sisters’ Stuff


The Fudgening & My Fudge Recipes!

It’s that time of year again: “The Fudgening”. When I make stupid amounts of fudge to give as gifts, bring into work potlucks and just plain eat. But this year I’m going to share my favorite recipe with you. Below you’ll find my Mint Chocolate Fudge Recipe as well as alternate flavor suggestions. If you like Reeses Peanut Butter cups then I highly suggest trying the peanut butter cup recipe (if you can save a few for the fudge that is).

Anya’s Mint Chocolate Fudge


  • 1 (7 ounce) jar marshmallow creme
  • 1 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 bag Andes Creme de Menthe Baking Chips
  • 1 1/2 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract


  1. Line an 8×8 inch pan with wax paper or aluminum foil. Set aside.
  2. In a large mixing bowl combine 1 1/2 cups of Andes baking chips with 1 1/2 cups of semi sweet chocolate chips (substitute milk chocolate chips or a combination of semi sweet and milk chocolate for a sweeter fudge). Set aside.
  3. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  4. Remove from heat and pour in chocolate mixture. Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

(Adapted from this recipe)

Other flavors:

  • Peanut Butter Cup Fudge – substitute Andes Mint chips for 1 1/2 cups of Reese Peanut Butter Cups for an out of this world peanut butter chocolate fudge! (Use Milk Chocolate chips instead of semi sweet for an even sweeter fudge)
  • Dark Chocolate Walnut Fudge – substitute Andes Mint chips for 2 boxes of German Chocolate Baking Bars and add an extra 1/2 cup of semi sweet chips (2 cups total) plus 1/2 cup of chopped walnuts.
  • Easy Butter Finger or Heath Fudge – substitute Andes Mint chips for 1 1/2 cups of crushed Heath Bar bits or Butter Finger bits. (Use Milk Chocolate chips instead of semi sweet for an even sweeter fudge)

Below are shots of a DOUBLE batch of this:


Recipe Tested: Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

The Premise

My in-house editor loves him some Pumpkin Pie. But I’ve never been a particular fan of it. And he’s one of those guys who feels guilty if he’s nomming on a yummy dessert all by himself. So I’m always on the look out for pumpkin desserts that I’ll like too to replace his pie. What seems to end up happening is I merely have a cache of pumpkin desserts to make in addition to the pies.

In any case, I saw this recipe a few months ago back when our air conditioning was out and we were sweltering here in the Midwest. So when the opportunity to cook for a group presented itself this weekend, and the high temperature was only supposed to get to 74F, I decided to pull this little baby out of the stack and try it.

The Findings

Wow. These cupcakes are good! But it’s not the cupcake that I adore, its that icing. I think lovers of spice cake and pumpkin bread would love the cupcakes themselves but I’m neither. However the sweet, sweet, yummy frosting with just the right amount of saltiness makes up for it.

How Hard Is This?

I had help making the cake but it was fairly easy. The recipe I used claimed it makes “~18 cupcakes”. We ended up with 24 and extra (enough to fill two large mugs halfway).

The icing was difficult for me. I won’t lie. I botched my first two batches of homemade caramel (yes, homemade!). The third batch was passable but not great. My guy declared that next time I made it, we’d be buying Smucker’s Caramel. (He’d claimed to have a 40 page how-to on how to create homemade caramel that included such things as needing to have the correct barometric readings for ideal caramel making.) I think if I’d had store bought caramel this would have been a simple process.

Getting Fancy

For this batch I decided I wanted to get a little fancy with my icing. I’d considered tossing it in a ziplock bag, cutting a hole and icing them that way but I’d seen the results of this at work and it had reminded me of dog poop! So I decided to check Teh Walmart for an icing kit. I bought this Wilton Decorator Plus kit because at $12.50 it was only a few dollars more than the package with three metal tips and 12 bags. I liked that this was reusable rather than having to buy bags every time I wanted to decorate something. It claims it will use those Wilton metal tips too but the five plastic tips that came in the box are plenty for me because I’m not heavy into decorating.

So I loaded up the tube with my icing and went to town. The only problem with doing it this way is that the icing goes fast (and a good-sized dollop is unusable inside the tip section). I probably needed a batch and a half to do all of the cupcakes I had. However a little of this frosting goes a long way because it’s very sweet.

What People Said!

The comments I got over and over about these was that “they were evil” or I was “evil evil” for making them. No one could eat just one. So be prepared to have some whining people if you run out 🙂

Get the recipe at Made in Melissa’s Kitchen.

October Update

So I made this recipe again two weekends ago. And this time without making caramel from scratch.
After looking at the ingredients and consistency of the caramel available to us at the store, AND noting they all said “caramel flavor” rather than caramel, I decided to use the bottle of Hershey caramel flavor topping I already had on hand (yes, the bottle one not the jar).
I started off with 1/4 cup then tasted to check. It needed more so I poured some extra directly in the bowl. I’d guess I used anywhere from 1/3 to 1/2 a cup but you’ll want to stir and check for yourself. The consistency was a little bit different this way. I’d say it was actually firmer than the original batch. This is definitely the way to go in my mind. Far easier, less mess and it’s much harder to screw up the frosting.
Happy baking!


Recipe tested: Banana Pudding IV

Ages ago my in-house editor asked me figure out how to make him banana pudding like they have at Ryan’s Steak House. I looked up a few recipes, saw that they required quite a few ingredients we didn’t have beyond banana and then put the request on the back burner. So when he was forced to work the entire weekend — the first weekend following his momentous graduation from college (it only took a decade or so) — I knew I had to do SOMETHING to get him through the 12 days on. So I grabbed this recipe for banana pudding and headed to Teh Walmart to brave the back to school crowds. Even though I screwed up on it a tiny bit, he was in heaven and declared that he could never eat a store bought banana cream pie again (even though I didn’t make a pie?). Anyhow, this recipe comes courtesy of All Recipes (as does the image because my camera sucks). It’s not hard at all so if you’re a fan of the banana goop they have at buffet restaurants you owe it to yourself to try this one instead. You’ll never eat their stuff again.
Banana Pudding IV @ All