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Peppermint Fudge




3 cups white chocolate chips

1 (14 oz) can sweetened condensed milk

2/3 cup semi-sweet chocolate chips

1/4 cup crushed candy cane

3/4 teaspoon peppermint extract


1.) Line 8×8 pan with wax paper and spray lightly with cooking spray. Pour white chocolate chips and sweetened condensed milk into a medium saucepan. Over medium heat, melt white chocolate chips and sweetened condensed milk, stirring constantly.

2.) Once melted, remove white chocolate from heat and stir in peppermint extract and candy canes (save a small amount of the crushed canes for sprinkling over the top!).

3.) Pour mixture into 8×8 pan. Sprinkle semi-sweet chips on top and let melt for approximately 2 minutes. Once semi-sweet chips look slightly melted, use a knife to swirl through. Sprinkle candy canes on top and let fudge chill in the fridge for approximately 3 hours.

Recipe adapted from Sally’s Baking Addiction


Nutella Brownies




1 cup unsalted butter
2 1/4 cups granulated sugar
1/2 cup plus 2 tablespoons Nutella
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup milk chocolate chips for sprinkling


1.) Preheat oven to 350 degrees F. Butter and 8″x8″ baking dish.
2.) In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 2 minutes, stirring constantly. Do not allow this mixture to boil.
3.) Remove the sugar mixture from heat and stir in the Nutella until well combined.
4.) Pour butter mixture into a stand mixer. Beat in cocoa powder, eggs, salt, baking powder, and vanilla. Mix until thoroughly combined. Lastly, stir in the flour and mix for 1-2 minutes, until combined.
5.) Spread into pan,sprinkle chips on top, and bake 30-35 minutes. The center should be slightly moist and the edges set, but not too browned. Let brownies set in the pan until completely cooled.

Recipe adapted from Buns In My Oven

Margarita Cupcakes



Makes 12 cupcakes


For the cupcakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest of 3 limes and juice of 2 limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

For the tequila-lime frosting:

1 cup unsalted butter, at room temperature
2¾ cups powdered sugar, plus 1/2 cup extra
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt


1. Preheat oven to 325 degrees F. Line standard muffin tin and set aside.

2. In medium bowl, whisk together flour, baking powder, and salt then set aside.

3. With electric mixer on medium-high, beat together butter and sugar until light and fluffy (about 4-5 minutes).

4. Reduce speed to medium and add eggs one at a time, beating well after each is added.

5. Add the lime zest, juice, vanilla, and tequila. Scrape the sides of the bowl and mix until combined.

6. Reduce mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk. Scrape the sides of the bowl and mix until incorporated.

7. Divide batter evenly between 12 muffin cups. Bake 25 minutes, rotating the pan halfway through the bake time.

8. Let cupcakes cool in pans for 5 minutes. Then move them to cooling racks and let cool completely.

9. To make the tequila-lime frosting, whip the butter on medium high in an electric mixer with whisk attachment. Reduce the speed to low and slowly add the powdered sugar. Scrape sides of bowl with spatula and mix until incorporated. Add lime juice, tequila, and salt and mix until incorporated. Frosting will be soft, so add more powdered sugar by the spoonful until you reach a desired consistency. Frost cakes and decorate with lime zest or lime wedges!


Recipe adapted from Brown Eyed Baker’s Margarita Cupcakes.