I know I can’t be the only one to have a family of virtually non-dessert eaters. With that, birthdays become more of a challenge. Thankfully, Matt does have a few cakes he will eat, but even with those he will only have one slice. As for my little guy—he is a cake hater. Yup, hater.
No cake, no cupcake and no frosting. His last birthday was a a Krispy Kreme Donut cake. And before that, he just wanted pumpkin muffins. Muffins—yeah! Gah, right?
I figured since the new school year is starting in just a few days, we might as well jump ahead to the holidays. Yup, the summer-break mindset is winding down.
To get us started, let’s ease into it with this simple fudge recipe. Of course you can make your fudge straight-up—pour it into a pan and cut it into squares. Or you can finish it like the picture, domed and covered in a chocolate marbled layer. And yes, I like my fudge with raspberries, it balances the richness.
Summer is nearly over. Of course when you have kids, summer is measured by “summer” break as dictated by the school and not by the seasonal calendar. We have less than two weeks of break left. Seriously, Matt and I are so bummed about it. Sure, we like routine and structure, but we’ll miss the boys and the daily poolside fun. So for this last weekend hoorah, that also coincides with Labor Day, I’ll be making this ice cream terrine for our goodbye-summer-break pool party.
To start this recipe, you’ll need to pick up two boxes of Fruttare’s ® Coconut and Milk Bars, along with two Strawberry Fresa boxes. For the add-in fruit, use what you prefer. I chose raspberries (frozen works better for this recipe).