Funfetti Fudge FAIL

Funfetti Cookie Fudge Bars
Funfetti Cookie Fudge Bars

I hate it when a recipe looks sooo good online, but then you make it and it’s a failure. Unfortunately the “Funfetti Cookie Fudge Bars” didn’t work out for me.

The cookie base was too dry. I had a feeling that this would happen. When mixing the door it felt too dry and crumbly. I think two cups of flour was too much. The only thing I didn’t add was the 1/2 tsp of butter extract. What is that?

Anyway, if you want to give it a go head over to Crazy For Crust for the recipe:

Chocolate Silk Pie


I finally conquered pies!  (Well, sort of.)  My early attempt to make my own crust ended in failure.  I ran out to the store and was  rescued by Pillsbury.  This chocolate silk pie is sooo creamy and smooth, and not too hard to make.  Patience is key!

What you’ll need:

1 Premade/baked pie crust


  • 1 cup heavy cream, chilled
  • 3 large eggs
  • ¾ cup sugar
  • 2 tbsp. water
  • 8 oz. bittersweet chocolate, melted and cooled (Use Baker’s chocolate squares)
  • 1 tbsp. vanilla extract
  • 8 tbsp. unsalted butter, softened and cut into 8 pieces

Make the whipped cream.  (Make sure bowl and tools are cold.  Put in the freezer for about 10 minutes.) Add cream to bowl and whip on medium high until stiff peaks form, transfer to small bowl and refrigerate.

Melt chocolate in microwave in 25 second increments, stirring every time.  Do not burn chocolate. Set aside to cool briefly. (Cut chocolate in small pieces for faster results.)

Combine the eggs, sugar and water in a heatproof bowl set over a saucepan of simmering water or double boiler.   With a hand mixer on medium speed, beat until the egg mixture is thickened and reads 160˚ F on an instant read thermometer, about 7-10 minutes.  (The mixture will be a very light yellow.)   Remove the bowl from the heat and continue to beat until the egg mixture is fluffy and cooled to room temperature, about 6-8 minutes.

Add the melted/cooled chocolate and the vanilla to the cooled egg mixture and beat until well blended.  (You might need to put the egg mixture in another bowl.)  Beat in the butter 1 tablespoon at a time until well combined.  Using a spatula, gently fold in the chilled whipped cream until no streaks remain.  Transfer the filling to the baked pie shell.  Refrigerate until set, at least 3 hours OR overnight.

Decorate with whipped cream (optional).

Thank you Annie’s Eats for the great recipe:

“Chocolate Surprise” Cupcakes

Chocolate and cream cheese = yummy!  You really don’t need to experiment with this recipe, Hershey’s has it just right.    It’s moist, rich, and easy to whip up in less than 30 minutes, plus baking time.   Make the filling first!


  • 1 package (8 oz.) cream cheese, softened/at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup mini chips OR 1/2 cup of regular chips

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. (Use hand mixer.)  Stir in chocolate chips.  Set aside.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup HERSHEY’S unsweetened Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  1. Heat oven to 350°F.  Line muffin cups with pan.
  2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl.   Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.  (I used a small cookie dropper for this.  It was a lot less messy.)
  3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes.

Original recipe: