Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!
Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

I recently watched a documentary called Fed Up, which is basically about the evils of added sugar in foods.  If you haven’t watched it, you should.  It’s free on Netflix, and $3.99 on Amazon instant video.  I am not giving up sugar, but it was eye opening to me to see how much hidden added sugar is in the processed food we eat every day, and how corrupt and misleading the food industry is- every bit as bad as big Tobacco.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!
Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

My family already makes a big effort to avoid processed foods and make anything we can make at home.  We do try to eat whole foods, and we also eat sugar in moderation.  Sugar isn’t something we will be completely eliminating from our diet any time soon.  That said, I realized how many processed foods full of hidden sugar I was feeding my kids for breakfast on a regular basis.  Mostly things like pancakes, frozen waffles, bagels, etc.  I am trying to swap those things out for healthier options, so I did what any responsible woman in her 30’s does these days, and I looked to pinterest.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!
Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

I found these banana chocolate chip muffins, and they looked like something my kids would eat.  I find if they help me make something, they are much more likely to eat it, so I had them help me make these.  They love them!  They are sweetened with honey and overripe bananas, they are gluten free and made with oatmeal, and they are filling and healthy.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!
Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

We stored them in the fridge and ate them for breakfast (and dessert) for three days.  They were a total hit and something we will definitely be making again.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!
Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

You could swap out the chocolate chips in these for pretty much anything.  Walnuts, raisins, whatever.  I threw in some chocolate chips because it was a guaranteed way to make my kids eat them. :)

Enjoy!

Recipe adapted from: Fit and Healthy with Debbie Reichert

Ingredients:
2 1/2 cups of old fashioned oats (not quick oats)
1 cup of yogurt (I used full fat organic vanilla yogurt)
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp. chia seeds (or you can use ground flax seeds) * these just add protein and fiber, so you could leave this ingredient out if you don’t have it.
1 tsp vanilla
1/4 tsp salt
2 large overripe bananas (the riper the better)
1/2 cup mini chocolate chips (or walnuts, raisins, whatever you’d like)

Directions:
Preheat your oven to 350° and line your muffin pan with paper liners (this recipe will make 18 muffins)  Place the oats in your food processor and pulse until they are fine, like flour.

Add the remaining ingredients into the food processor and pulse until everything is mixed together and smooth.

Scoop into your muffin pans and bake for 18-20 minutes until golden.  Store in the fridge in an airtight container.  These are awesome warm or cold.

Chicken and Black Bean Enchilada Bake

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly
Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

I found this recipe about two years ago, and it quickly became one of my favorite weeknight dinners.  It comes together in just a few minutes (especially if you use a rotisserie chicken) and it has become kind of a “thing” for me now, when I make my Costco run at the start of each month and buy a few rotisserie chickens, I make this at least once.

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly
Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

This is also my go-to recipe when I am making somebody a meal.  The recipe is always requested afterwards.  I take this to people who have a sick or dying relative, just had a baby, just lost a loved one, you name it.  You can make this, refrigerate it, and then they can just pop it in the oven.

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly
Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

It’s also easy to make multiple of these at once.  I’ve made them in bulk for funerals, for my husband’s work- and every time I make one for a friend, I make one for us at the same time.  I love this recipe, and you will too.  Give it a try! Recipe adapted from Picky Palate

Ingredients:
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
1 15oz can mild green enchilada sauce
1 4oz can of fire roasted green chiles
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded Monterrey jack cheese (you can also use cheddar)
*you can also add black olives to this.  I don’t like them, but add them to the chicken mixture if desired.
Sliced avocado, cilantro for garnish

Directions: Preheat oven to 350 degrees F. and spray a 9×13-inch dish with non-stick cooking spray. Cook your rice according to package directions.

Place chicken, enchilada sauce, chiles, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.

Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

5 Ingredient, 5 MINUTE Apple Tart

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

You guys.  This is one of the best desserts I have ever made, and you know I don’t say that lightly.  It was perfection.  The buttery flaky puff pastry.  The sweet brown sugar and cinnamon mixed with the tart granny smith apples.  It could not have been better balanced or more delicious.  And I slaved over it for… wait for it….

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 minutes.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

The extent of my efforts was to peel and slice 3 apples.  The rest of this practically made itself.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

While we’re on the subject of easy things, lets talk about puff pastry for a minute.  I get mine in the freezer section of the grocery store, next to the frozen pies.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Even the Barefoot Contessa buys it from the store, and that’s saying something.  Is it not one of the most delicious, yet elegant looking things ever? I love it.  It deserves a national holiday.  Why is it that we have national doughnut day and national pie day, but not national puff pastry day?

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Lets make it a thing.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

This recipe is practically effortless, but it looks so impressive.  I love recipes like that.  I made it for a family dinner tonight.  The barista at the Starbucks drive through saw it on my passenger seat and said “Oooooh, what is that?”

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

When I brought it in to my in-laws house everybody was oohing and ahhing.  It looks like it took a long time to make.  Now everybody knows my secret.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

This would be a great addition to a brunch, and is a great dessert to serve at a dinner party.  I served mine with vanilla ice cream.  Sweetened whipped cream would be amazing too.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly
5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Recipe adapted from The Pioneer Woman

Ingredients
1 box (2 sheets) frozen puff pastry
3 medium granny smith apples, peeled and sliced evenly
1 cup brown sugar (I know, I know, if you’re looking for healthy food, you’re in the wrong place.)
1 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:
Remove your puff pastry from the freezer.  Separate the two sheets on a piece of parchment paper and let them defrost for about 30 minutes.

Peel and slice your apples as evenly as possible.  Toss them into a bowl with the brown sugar, cinnamon, and salt. Set them aside to get nice and juicy.  Preheat your oven to 415°

Cut each puff pastry sheet in half and place onto two cookie sheets lined with parchment paper.  Working neatly, line the apples down the center of each sheet of puff pastry.

Bake for 18-20 minutes until pastry is puffed and golden. Expect some spillage/leakage of that glorious cinnamon sugar mixture.  It’s okay.   Remove from oven and cool.  Sprinkle with powdered sugar if desired, and serve with whipped cream or ice cream.

Enjoy!

“Starbucks” Michigan Cherry Oat Bars

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

I’ve spoken of my Starbucks addiction before, most recently, I barred my Starbucks soul to you all in a confessional while I was describing my Starbucks Iced Lemon Pound Cake to you all.  The addiction continues.

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

When I posted that recipe on my Facebook page, a friend of mine commented and said now she just needed a recipe for their Michigan Cherry Oat Bars.  That sounded good to me, so I set myself on a mission to find a recipe.

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

My searching yielded no results, so I had to improvise.  I took a recipe I found online for their blueberry oat bars, looked up the ingredients for Michigan Cherry Oat Bars on their website (cornflakes? who knew) and put them together.

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

The result? Amazing.  I think I’ll put cornflakes in all my streusel desserts from now on.

This is what you're looking for.
This is what you’re looking for.

If you are thinking of saving time, and making this with a can of cherry pie filling, stop right now and re-think.  You need to make this with tart cherries, either fresh or from a can.  I mean, I can’t stop you, but don’t make these with that bright red fake cherry pie filling and then come on here and leave me comments about how it doesn’t taste the same. ;)  I promise, making the filling yourself only takes 5 minutes of effort, and it’s so much better.

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

Oh my gosh, y’all.  (whenever I make something really good, I want to say y’all.  It must be a Paula Deen thing.)

Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly
Starbucks Michigan Cherry Oat Bars by Rumbly in my Tumbly

The tartness of the cherries with the buttery sweetness of the streusel and the crunch of the cornflakes- you can’t beat it.

Enjoy!

If you are as addicted to Starbucks as me, you might enjoy:
Starbucks Iced Lemon Pound Cake
Starbucks Pumpkin Pound Cake
Starbucks Chocolate Cinnamon Bread
Petite Vanilla Bean Scones (like Starbucks)
Starbucks Pumpkin Cream Cheese Muffins
Starbucks Double Glazed Pumpkin Scones

A Rumbly in my Tumbly original recipe

Ingredients:
Cherry Pie Filling:
1 15oz can of tart pie cherries (in juice)
1/3 cup granulated sugar
2 tablespoons corn starch

Bars:
1 1/2 cups rolled oats (not quick oats)
1 1/2 cups flour
1 cup of cornflakes, measured and then crushed
1 cup brown sugar, packed
1 tsp baking powder
1/2 teaspoon salt
1 cup room temperature butter

Directions:
Preheat the oven to 350° and grease and line a 9×9 inch square pan with parchment paper. (you can use an 8×8 pan too, but bars will be a little thicker)

Make your cherry pie filling by placing cherries (with the juice) sugar, and corn starch into a saucepan over medium heat.  Stir frequently for about 10 minutes until it has thickened to a cherry pie filling consistency.

Place all bar ingredients into a bowl, and using your clean hands, work them together into a soft, crumbly mixture.  Take 2/3 of the mixture and pat it firmly into the bottom of your pan.

Spread your cherries over top of that using a slotted spoon.  Some of the “liquid” from the cherry pie filling is okay, but don’t use all of it.  Just use what comes up with the cherries using the slotted spoon and discard the rest, or you will have a bubbly mess.

Crumble the remaining mixture evenly over the top of the cherries.  Bake for 30 minutes or until lightly golden.  Cool completely before cutting into them and serve at room temperature or cold.

Enjoy!

Disneyland’s Matterhorn Macaroons

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

Far and away, the best thing I put in my mouth when I was in Disneyland a few weeks ago was the Matterhorn Macaroon from the Jolly Holiday Bakery Cafe.  I went into my vacation armed with a list from the Disney Food Blog of all the “must eats” that I still hadn’t tried, and this was on there.  Boy, this didn’t disappoint.

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

It was a dense, moist, delicious macaroon covered in hardened white chocolate and sugar.  It was so, so good.  And enormous, which is always good when it comes to dessert, right?

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

Boy oh boy has this recipe been a labor of love.  I have re-worked and re-tried so many different variations of macaroons over the last two years, but it was never quite right, and then BOOM, it hit me.

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

Remember when Maleficent realizes her goons have been searching for a baby for 16 years?  It was that kind of moment.  Instead of “Fools! Imbeciles! All this time, you’ve been looking for a baby!?”  it was “Fool! All this time, you’ve been looking for a macaroon!

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

Because the answer is this:  This is not a typical macaroon of just egg white, sugar, coconut, salt, and vanilla.  This recipe has flour.  And butter.  It’s like some kind of weird shortbread morphed with macaroon species.

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

And you know what? I think I finally figured it out.  And here it is:

Disneyland's Matterhorn Macaroons Recipe by Rumbly in my Tumbly
Disneyland’s Matterhorn Macaroons Recipe by Rumbly in my Tumbly

A Rumbly in my Tumbly original

Ingredients:
1 cup room temperature butter
1/2 cup granulated sugar
1/4 tsp vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
1 cup sweetened, shredded coconut – see note below for how to prepare coconut
2 cups all purpose flour
1/4 teaspoon salt
1 bag of Wilton Bright White Candy melts
decorators sugar for sprinkling

Directions:
Preheat oven to 325°.  Get out an ungreased baking sheet

Cream together your butter and sugar until light and fluffy.  Add salt, extracts, and flour and mix until just combined.  Add one cup of coconut (processed in the food processor as described below) and fold in gently.

Form into 12 matterhorn mounds and bake until lightly golden around the edges (around 15 minutes.)

Remove from oven and cool completely.  Melt candy melts as directed on package and dip the tops of your matterhorns in.  Sprinkle with decorators sugar.

Enjoy!

*How to prepare your coconut: Place a couple of cups of shredded, sweetened coconut into a food processor or blender and pulse until it is very fine.  Use one packed cup of the very fine mixture in this recipe.

Baked Churros – Same Taste, Less Guilt

Baked Churros - Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

It’s no secret to anybody who knows me that I love Disneyland.  It is my happiest place.  I love that the second I enter through the tunnel, I no longer feel like a 34 year old; I feel like a 7 year old.  Well, now I have three kids, so maybe I’ve aged to like 12 in Disneyland years.  Either way, when I walk onto Main Street, and I hear that band music playing The Old Timers Waltz Medley, and I smell the smells of the bakery and the ice cream shop, and I see the candle lit in the window of Walt’s apartment, I AM HOME.  I’m one of those 34 year olds who sees Goofy walking down Main Street and gets just as excited as the kids “Oh my God, it’s GOOFY!!!”  and to me, it really is Goofy. My poor, poor husband’s eyes are bound to eventually get stuck in permanent rolling position.

It's True... [Baked Churros - Same Taste, Less Guilt by Rumbly in my Tumbly]
It’s True… [Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly]
Anyway, the second indisputable fact about me, is that the first thing I’m going to eat in Disneyland is going to be a churro.  And that I’m going to eat at least one every single day I am there.  Some days I will eat two, and I when I made the mistake of going to Disneyland when I was pregnant with my daughter, I may have even had three one day.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

I’d prefer not to say if that is a true story or not.  Anywho, I digress.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

My husband enjoys them too, despite his grumblings about the “eleven dollar churros” (read: $3.75) and he eats his fair share of them too.  At Disneyland, I think the average person walks like 22 miles a day or something, so I don’t even feel guilty about it.  At home, however, is a different story, and that’s where these churros come in.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

I saw this recipe for Baked Churros on HGTV and I knew I had to try them ASAP.  Now, I knew going in that it wasn’t going to taste exactly the same as a deep fried churro with the gooey dough inside, but I have to tell you, these exceeded my expectations.   They still had that crispy coating and that soft inside, and the cinnamon sugar stuck right to them.  They were delicious.  My kids ate two each and then continued to ask for more long after they were gone.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

Another benefit was that baking them instead of frying them was easy, simple, and practically mess free.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

Now, a 5 year old and a 3 year old walking around your house eating a baked good dipped in cinnamon/sugar: not mess free.  Have them eat these outside, or at least sitting at the table.

Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly
Baked Churros – Same Taste, Less Guilt by Rumbly in my Tumbly

Give these babies a try, you will not be disappointed.

Recipe from HGTV

Ingredients

Yield: 8 (10-inch) churros, about 6 servings

2 tablespoons light brown sugar, packed
1/2 teaspoon table salt
1/3 cup margarine or unsalted butter
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon (or to taste)

Instructions

1. Preheat oven to 425 degrees F. Cover two baking sheets with parchment paper; set aside. In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix and mash with a wooden spoon until no streaks of flour can be seen.

2. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.

3. Transfer dough to a piping bag fitted with Ateco decorator tip #867. (I used a Wilton Decorator Tip #1M Open Star)  You could also pipe the dough in a zip-top bag with the corner snipped to make churros with no ridges.

4. Pipe dough into long, thin lengths on the parchment-covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2 inches of space between the churros.

5. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425 degrees F before putting in the next pan.

6. Combine sugar and cinnamon and pour onto a long dish (Image 2). Roll churros in mixture. Serve.

Yellow Butter Cake with Real Fudge for Frosting

Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly
Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly

When I asked my good friend Leina’s husband what her favorite birthday dessert was, he said “yellow cake with chocolate frosting.”  This sounded easy enough.  I can’t tell you when the idea came to me, but at some point, I thought, “I’m going to make the most buttery yellow cake there is, and then instead of frosting, I’m going to make a pot of fantasy fudge, and dump that all over the top of it while it’s still warm.

Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly
Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly

It’s probably because I’m on a diet.

Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly
Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly

This cake turned out beautiful and delicious.  The process of making fudge wasn’t any more complicated than making frosting.  Fantasy fudge firms up really quickly, so I knew I would have to work fast and have my cake all ready to be frosted as I pulled the fudge off the heat.

Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly
Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly

This cake uses a box of butter yellow cake mix, but instead of adding the usual egg, oil, and water, I added butter, heavy cream, and THREE eggs, making it incredibly rich. Pouring the warm fudge over the top traps in moisture, making it incredibly moist and delicious.  The fudge part, to it’s credit, is thick, buttery, chocolate-y perfection.  You can’t go wrong with this cake.

Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly
Yellow Butter Cake with Fantasy Fudge for Frosting by Rumbly in my Tumbly

It takes only 15 minutes of effort to make, and it’s beautiful too.  I made mine in a bundt pan, you could also use two regular round cake pans, or a 9×13 inch baking dish.  If you use a bundt pan, you will have some fudge leftover, so prepare a pan to put the rest in, because wasted fudge would be a terrible thing.

Enjoy!

A Rumbly in my Tumbly original recipe

Ingredients:
for the cake:
1 box of butter yellow cake mix (I used Duncan Hines)
1 1/4 cups heavy cream or half and half
3 large eggs
1/4 cup melted butter

for the fudge “frosting”
3 cups sugar
3/4 cups butter
5 oz evaporated milk (do not use sweetened condensed milk)
1 – 12oz package of chocolate chips
7oz container of marshmallow creme
1 tsp vanilla

Directions:
Preheat your oven to 350°.  Mix all cake ingredients together, and pour into a well greased pan of your choice (bundt, cake pan, or 9×13) Bake for 20-30 minutes until a toothpick inserted into the center comes out clean.  Don’t overbake, you want it as moist as possible.  Remove from the oven and cool.  in a bundt, cool for about 15 minutes, and then flip it out of the pan and onto a plate.

Now make your fudge.  If you are using a bundt pan, prepare another small pan (8×8) with cooking spray to put the leftover fudge in.  If you’re using a 9×13 pan, you will use all the fudge.

In a large saucepan, bring your sugar, butter, and evaporated milk to a full, rolling boil, over medium heat, stirring constantly.

Once boiling, set a timer for 4 minutes.  Continue stirring.  After 4 minutes, remove to mixture from the heat.  Add the chocolate chips, marshmallow creme, and vanilla, and stir until everything is melted and smooth.

Spoon over your cooled cake, and pour the rest into your pan.  Fudge will firm up very quickly, so you need to work fast.

Once the fudge has firmed up, you can cover with saran wrap (without messing up your frosting- yay!) and store in the refrigerator until ready to serve.  Enjoy!