New friends, new recipe!

25 Feb
An exciting Kids' State Dinner reunion took place on Sunday afternoon at our house!

An exciting Kids’ State Dinner reunion took place on Sunday afternoon at our house!

Yesterday was a very exciting day!

Our new friend Debra, one of the moms from the Kids’ State Dinner, visited us at our house! She was traveling from her home in Virginia to see family in nearby Massachusetts so we were able to reconnect for a couple of hours.

Debra stopped by in time for lunch, so Don cooked up some of his yummy pizzas and a meatball calzone, and I made a new dessert.

I know that in general you shouldn’t try out a new recipe on new guests, but I thought that Debra would be okay with it, being someone herself who cooks and experiments with recipes.

Until about an hour before she arrived and I realized I was going to have to make a change to the recipe, and then at that point I got a little nervous.

But, luckily it all worked out great. We had a wonderful visit, which flew by, and before we knew it, it was time for dessert.

Debra brought us this pretty trivet, which makes a pretty backdrop for our Fudge Meltaways!

Debra brought us this pretty trivet, which makes a pretty backdrop for our pretty Fudge Meltaways!

That too, was wonderful as well.

It all ended much too soon, but luckily Debra has family here, and we have family in Virginia, so we know we’ll get to reconnect again and again.

In the meantime, here is the new dessert recipe for you. I got it from one of my cookbooks and as I write it for you I’ll explain what happened partway through and how I solved it.

Lately, I often go to the internet when I’m looking for something new to cook, but this time I grabbed a cookbook off my rack, opened up to any random page and moved a page or so beyond it, and found one to try. It ended up being a no bake recipe too, which was a bonus.

There were three layers to the recipe, so I’ll write it out and explain it layer by layer for you.

FUDGE MELTAWAYS (from the Betty Crocker Cooky Book)

First layer.....

First layer…..

First layer:

1/2 cup butter (We used I Can’t Believe It’s Not Butter)

1 sq. unsweetened chocolate (one ounce)

1/4 cup granulated sugar

1 tsp. vanilla

1 beaten egg

2 cups graham cracker crumbs

(We did not use the next two ingredients: 1 cup coconut, 1/2 cup chopped nuts)

Second layer....

Second layer….

Second layer:

1/4 cup butter (We used I Can’t Believe It’s Not Butter)

1 tablespoon milk or cream (We used skim milk)

2 cups sifted confectioner’s sugar

1 tsp. vanilla

Third (top) layer....

Third (top) layer….

Third Layer:

This was our issue. The third layer was supposed to be 1 and  1/2 squares of unsweetened chocolate, melted and spread over the top of the second layer. However, the unsweetened chocolate tastes terrible by itself and we couldn’t guarantee it’d taste any better on top of the dessert. At Caroline’s suggestion, I made a half-batch of Chocolate Butter Cream Frosting from my Better Homes and Gardens cookbook instead, and spread that across the top. It was delicious. Essentially it was almost the same as the second layer, but chocolate, but it worked.

So here is the recipe for the top layer, , so for a full recipe, double this one:

2 1/4 cups confectioners sugar

1/8 cup milk (add more as needed)

1/4 cup cocoa powder

3/4 tsp vanilla


1) Melt 1/2 cup butter and 1 sq. chocolate in saucepan.

2) Blend in granulated sugar, 1 tsp. vanilla, eggs, crumbs (and coconut and nuts if you choose to use them).

3) Mix well and press into 11×7 or 9×9 dish.

4) Refrigerate.

5) Mix 1/4 cup butter, milk, confectioners sugar, and 1 tsp. vanilla. Spread over crumb mixture.

6) Chill.

(I left this overnight before completing the top layer. )

7) Using the Better Homes and Gardens frosting recipe above, combine and spread across second layer.

8) Refrigerate and later serve.

Enjoy, but tell me, what would you have done with that third layer? Would you have served it as is? Or, would you have changed it too?

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