Tag Archives: dessert

Cakemix Fudge



So I’m semi-notorious for using box mixes as ingredients for things other than their original intention, and cake mix is no exception. I’ve used it in cookie baking, as a milkshake thickener, to make pancakes and baked puddings, the list goes on. Until I stumbled across Chocolatechocloateandmore.com’s fudge recipe, however, using it in candy making hadn’t occurred to me yet. I made the above pictured fudge using key lime cake mix and white chocolate candy melts, but as it’s me and I don’t do the microwave thing (I don’t even own one), I did need to tweak the recipe a smidge more. If you prefer using your microwave, follow the link here: http://chocolatechocolateandmore.com/2013/07/cake-batter-fudge/

Below is the stove top recipe.

Either way, be sure to check out some of the other yummy recipes Joan has on her delicious site!

You Will Need:

16 wz cake mix of choice (about 2/3 – 3/4 of a standard box mix here in the US)

16 wz confectioner’s sugar

4 wz butter

2 fz whole milk

4 wz white chocolate chips (or any flavor compatible with your cake mix)

2 wz sprinkles (or other add-in)

Heavy bottomed saucepot large enough to hold all ingredients with a knuckle or 2 to spare, but not too much bigger – too much surface area will scorch the fudge

Parchment or foil lined 8X8 baking dish



Combine butter, milk, and chocolate in saucepot over low heat, stirring gently, but often.

Once chocolate and butter have melted and combined well with the milk, stir in cake mix and powdered sugar.

Increase heat to medium low setting, and cook mixture for 2 minutes, stirring constantly.

Remove from heat and fold in half of your add-in. You want them mixed in, but you don’t want the colors to run, so fold gently and quickly.

Pour into the prepared 8X8 dish and evenly cover with remaining add-ins.

Chill for 2 hours or until well set.

Score into cubes before pulling liner and fudge out of dish.

Finish cutting into cubes, placing them in parchment paper lined shirt box, making sure they don’t touch.

Cover the box and let them cure overnight. Depending on the weather, you can leave them out on the counter in a nice dry spot, or you can put them back in the fridge. You can also skip this step entirely, but I found the ones that were given a good curing had a stronger flavor than the ones I sampled immediately.



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Low Gluten Pie Crust

Normally I’m a purist when it comes to my mom’s perfect pie crust, but I’ve been reducing my gluten intake in an effort to better control some health issues. This lower gluten crust is so flaky and flavorful, it was the perfect partner for the sweet Birthday Pie I made for my big-brother-by-choice this weekend.


1.5 C All Purpose wheat flour, unsifted

1 C All Purpose Gluten-free flour, unsifted (I prefer Bob’s Red Mill brand because I can find it locally, but King Arthur Flour makes a pretty decent one, too)

1 tsp Kosher salt

1 TBS Raw sugar

16 wz Unsalted butter, chilled

6 TBS Ice water plus a few cubes of ice


Combine flours in a big bowl. Whisk to combine and fluff.

Crush salt and sugar together in a mortar and pestle. If you don’t have one, toss the granules in a plastic zippy bag and crush with your rolling pin.

Add sugar/salt mixture to the flour. Whisk again.

Cut the butter into cubes, tossing them into the flour mixture.


Cut the butter into the flour mixture using a pastry cutter (or 2 knives in a criss-cross motion) until the whole thing looks like a bowl of large-ish bread crumbs.


Use a fork to stir the ice water into the mixture, one TBS at a time until a soft dough forms. You may need only 4 TBS, or as many as 7, depending on various climate factors.


Chill until ready to roll out for your pie.


When ready to use, preheat oven to 350F.

Roll dough out to about 1/8″ thick for regular pie crusts, or a little bit thicker for pocket pies.

Assemble pie.

Bake for about an hour, give or take a few minutes depending on your personal variables (altitude, humidity, oven, etc).


Makes enough dough for one 2-crust pie, two 1-crust pies, or about a dozen pocket pies (depending on size).


For single crust pies, make sure to pierce the bottom really well before blind-baking. This recipe does get a little puffy as it bakes.

Want to add a little wow factor to your sweet pie crust? Just add a pinch or two of a complimentary spice to the flour mixture. Cinnamon and allspice are wonderful for apple, pumpkin, peach, or apricot pies. For citrus pies, add a pinch of nutmeg or cocoa powder. For berry pies, my favorite addition is pulverized citrus peel.

To use for a savory pie such as quiche, simply delete the sugar and use salted butter instead of unsalted. I like to add a pinch or two of ground white or cayenne pepper and cumin to the flour mixture, as well.

You are only limited by your imagination and taste buds. Have fun!

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