Just a quick visit

My dear Bakers Anonymous family, I’m moving in just over a month. And the above city (that’s Baltimore, in case you didn’t know), is destined to be my new home. I visited there this past weekend to a little recon, and would you believe it? I didn’t eat a single baked good!

Okay. I had an apple danish at the continental breakfast on Monday morning, but I was not about to take a picture of it. My grammy made me change out of my pajamas because she didn’t think it was appropriate for me, in my Courier Post Deal Chick t-shirt, to be wandering amongst the good, clean people.


So, that’s where I was this weekend. Enjoy the pretty scenery and I’ll do my best to be back next week with some deeeeelicious no-bake treats. It’s not like I don’t have enough of them tacked away on my Pinterest board.

– Niki


Saturday Recipe Round-up, Week 10

I don’t know about y’all, but the weather here in New Jersey was AWFUL. The sun was shining, the humidity was up and oh yeah. The air conditioning in my car decided not to work. I’m getting it fixed today, but seriously, I have never more appreciated ice packs than I have this week.

Please don’t ask.

So, I’ve been munching down on popsicles (only 15 calories! Like I care) and thanking God every time I step into my house that He saw fit to give me a home with central air conditioning. Thank you, Willis Haviland Carrier. If you were still alive, I’d be sending you Christmas cards and seasonal fudge.

With that sentiment in mind, even with the AC, there is no WAY I’m turning the oven on any time soon. But what’s a girl to do when she needs her favorite cookies, cupcakes and cakes?

She digs up these awesome no-bake summer recipes, of course!

These strawberry lemonade popsicles from Confessions of a Cookbook Queen are made from real strawberries, which makes them even better than the ones I’ve stocked in my freezer. Now, if I could only find those popsicle molds . . ..

And oh, how I love pretzels. Even in the dead of summer, I could eat a box of Philly Pretzel Factory pretzel rivets and not care. I suppose that’s why I love these peanut butter pretzel truffles from Sweet Pea’s Kitchen. In fact, I think I’ll be making these next week. With some mini chocolate chips. And I may or may not eat the unused pretzels.

No-bake cupcakes – are those even possible? Why, yes they are, according to theKitchn. Try these no-bake lemon cream and coconut icebox cupcakes with your own choice of fillings and toppings! They’re easily customizable and perfect for that cupcake taste you need, without all the work that comes with baking!

I’ve never made my icebox cakes with anything but whipped cream and chocolate, but this Oreo Icebox Cake from yumsugar adds in cream cheese and, of course, Oreos! Umm. Yes, please!

My personal favorite n0-bake recipe for this week is the skinny mint cookie from Busy Cooks. A chocolate wafer dipped in two different kinds of chocolate with Andes mints mixed in? Where do I sign up?!

And that’s the no-bake round-up for this week, folks. I hope you’re enjoy your weekend (and our cooled down weather) wherever you are. I’m off to make sure my car’s AC works again. 😀

– Niki

Fish Custard Fudge

Ah, Bakers Anonymous family, you know about Doctor Who, don’t you? While I didn’t grow up watching it on television like my father, I’d heard the wonderful stories of the man with the blue box and even watched a taped movie or two.

Sadly, I wasn’t much interested in the Doctor when I was younger, but when we heard that the show was coming back to television after a decade and a half absence, my siblings and I were very excited.

I mean, seriously. What kid doesn’t love new television shows? And then we watched it.

Blown. Away.

And we’ve been watching ever since. I became particularly obsessed with the David Tennant doctor ’cause, well, he’s freakin’ awesome. Also, I loved the love story between the Doctor and Rose. Ah, romance. And then the Doctor died.


But then there was Matt Smith! And we were all like, eh, Matt Smith. But then he turned out to be pretty cool. He wore a fez!

And after watching the below episode of Doctor Who (featuring a recently regenerated Doctor), I couldn’t get fish custard out of my head. None of the previous episodes had ever really focused on food.

So this was a pleasant surprise. And it made me want to do something with it.

And then, I promptly forgot about it, until I came across a certain seller on Etsy offering up “fish custard” fudge. Uh, yes please? After a search for a fish custard fudge recipe came up fruitless, yielding only this really cool post for fish stick cookies from Bakingdom, I decided to take matters into my own hands. Besides, what else could I give my daddy for Father’s Day but Doctor Who fudge?

Fish Custard Fudge

Based on a recipe from Kraft Recipes.

8 oz. of white chocolate (I ended up using 11 oz of white chocolate)
1/2 C butter
1/3 C water
1 3.9 oz package of French Vanilla pudding
3 C powdered sugar
5 oz bag of Swedish Fish

1. Chop your Swedish Fish to bits. For what I knew I’d be mixing inside the fudge, I tried to make the pieces as small as possible. To top off the fudge, I cut a fish into three pieces.

2. Line an 8×8 pan with foil. I ended up using a larger pan, but that just means thinner fudge.

3. Microwave half of the chocolate, six tbsp. butter and water in large microwaveable bowl until butter is melted; stir. It took about a minute, minute and a half for me.

4. Add dry pudding mix. Stir two minutes.

5. Add in the powdered sugar, one cup at a time. After the second cup, I added in the Swedish fish bits. Mixing in the third cup of powdered sugar might be tough; it’s okay if you don’t use it all.

6. Press onto bottom of prepared pan.

The next step is only necessary if you want to top your fudge with extra chocolate. Since white chocolate is very temperamental, use at your own discretion. If you don’t want the chocolate, go straight to decorating with fish parts! 

7. Microwave remaining chocolate squares and butter until butter is melted. Stir until chocolate until chocolate is thoroughly mixed in. Spread over pudding mixture.

8. Press the Swedish Fish parts into the top of the fudge. I was able to fit six parts across to four rows.

9. Refrigerate until just firm. Using the fish pieces as your cutting guideline, cut out 24 pieces. If you are using a smaller pan, you may have less. Keep refrigerated. To serve, let come to room temperature.

This fudge is light and fluffy, like a marshmallow, but still thick enough to provide you with a solid bite.

Happy Father’s Day

My father and I, circa May 2011. Ah, graduation.

Hey there, Bakers Anonymous family.

So, tomorrow is Father’s Day. And for as long as I can remember, I have been a daddy’s girl to the core. I’m the oldest out of five, and the most like my father; in my earliest recollections, I wandered the town at my father’s side, “helping” him with computer and alarm work.

And even though I haven’t lived at home for nearly five years, I still love to spend time with my daddy, quoting lines from our favorite movies and television shows, discussing the trials of owning cars (that don’t want to work all the time) and sometimes sharing recipes.

This would be the part where I list out five of the favorite recipes I’ve come across this week in my Internet travels, but to very honest with you, this has been a slow week for all of us. Instead, please check out my to-bake list and gather up some baking inspiration of your own.

I’ll see you all back here on Wednesday with the recipe for my Father’s Day present!

– Niki

Chocolate Crunch Cups

So, I’m more than a little in love with Star Crunch.

Oh, you know what I’m talking about. That delicious, chewy caramel middle, the crunchy crisps around it and that milk chocolate coating.

Sure, it’s packed with preservatives and maybe none of it is real chocolate, crisps or caramel, but that doesn’t stop me from buying a box every now and again to enjoy the sweet, sweet taste of summertime and childhood.

The best part about making your own Star Crunch is that it takes hardly any time at all. The worst part is that I still haven’t figured out the exact recipe. For now, we’ll stick with these. Next time, homemade Star Crunch perfection. You better believe it.

Chocolate Crunch Cups

1 box of Rice Krispies (not the big box. The smaller one)
1 jar of Herhey’s caramel topping
1 10 oz package of Nestle’s dark chocolate morsels

1. In a large mixing bowl, mix together all of the chocolate chips and the caramel sauce.
2. Microwave for one minute at thirty second intervals, making sure to stir in between. After the one minute, stir the chocolate and caramel until smooth.
3. Mix in half the box of Rice Krispies. Thoroughly coat the cereal.
4. Add the rest of the cereal for a super crunchy treat or a quarter box more for crunchy and chocolatey treat. I went for the whole box because I don’t wait. Ever.
5. Once you’re finished mixing in the cereal, pack cupcake liners with as much of the cereal mixture as you want. I filled my liners as high as small cupcakes.
6. Put these in the fridge to set up. I also keep my cups in there for storage. It’s getting warm out.

Makes thirty cupcake-sized cups or sixty half-sized bites. I say, perfect for a party!

Niki’s Note: Stay tuned for when I update this recipe with an even closer version to the real thing!