Today is National Banana Split Day and National S’mores Day.

You don’t need a campfire to make this simple treat.

S’mores

1. Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
2. Break the crackers in half and place them in prepared pan.
3. Break the chocolate bar in half and place a half on each of the crackers.
4. Arrange the marshmallows on top of the chocolate.
5. Place under the broiler until marshmallow begin to brown and chocolate starts to get soft.

Today is National Penuche Fudge Day.

What make this fudge different is that it is made with brown sugar instead of the standard white giving it a creamy texture and tan colour.

Penuche Fudge

1. Line a 8 x8 inch baking dish with foil making sure it is smooth. Butter the bottom and sides.
2. In a large saucepan combine the sugars, syrup and whipping cream and let it sit for 10 minutes.
3. Turn the heat to medium and bring the fudge to a boil. Turn down the heat to med-low and continue cooking until it reaches 234-239 degrees F. on a candy thermometer, stirring occasionally.
4. Turn off the heat and place the butter pieces evenly on top. Don’t not disturb until the butter has melted.
5. Add the white chocolate and stir until it’s completely melted and smooth. Stir in the vanilla.
6. Pour the fudge into the prepared pan and let it cool. Once cool place in the fridge to firm it up.
7. Carefully remove the foil from the fudge before slicing.

Today is National Apple Strudel Day.

This is so much better than strudel.

You need:

Milk

Preheat the oven to 350 degrees F.

Separate your egg white and egg yolk.

Let’s start by making the dough.  Add the egg yolk to a measuring cup and then add just enough milk to make 2/3 cup of liquid.  Beat together well.

In  a medium bowl combine the flour and salt. Add the cubes of butter.

Cut it into the flour until the dough resembles coarse crumbs.

Stir in the milk and form two balls of dough. Set aside. 

Roll out one of the balls of dough into a 15 x 10 inch rectangle.  Place it carefully on the bottom of a baking dish.

Cut, peel and slice 8 cups of apples.

Layer the apple slices evenly on the dough.

In a bowl combine 1 cup sugar, nutmeg and 1 1/2 tsp of cinnamon.  Sprinkle this evenly over the apples.

Roll out the second ball of dough to the same size and place it over the apples.  Seal the edges.

Beat the egg white till frothy.

Brush the egg white over the top of the dough.

In a small bowl combine the remaining 1 tbsp sugar and 1 tsp of cinnamon and sprinkle it on top.

Bake in the oven for 45-60 minutes.

Mix together the powder sugar, water and vanilla.

Drizzle it over top of the apple bars.

Let it cool then cut into squares.

Apple Bars

For the crust

1. Add the egg to a measuring cup and pour in enough milk to make 2/3 cup.
2. In a medium bowl combine the flour and salt.
3. Cut in the butter until it resembles coarse crumbs.
4. Stir in the milk until the dough forms a ball. Divide in half.
5. On a lightly floured surface roll out the first half of dough into a 15 x 10 inch rectangle. Place in the bottom of a baking pan.
6. Roll out the second ball of dough to the same size.

For the filling

1. Preheat the oven to 350 degrees F.
2. Layer the apples over the dough in the pan.
3. In a bowl combine 1 cup of the sugar, the nutmeg and 1 1/2 tsp of the cinnamon. Sprinkle this over the apples.
4. Place the second piece of dough over the apples.
5. Beat the egg white well and then brush the surface of the dough.
6. Combine the remaining 2 tbsp sugar with the 1 tsp cinnamon and sprinkle over the brushed dough.
7. Bake in the oven for 45-60 minutes until lightly browned.

For the icing

1. Combine all the ingredients and drizzle over the cooked bars. Cut into squares.

Today is National Fudge Day.

You can use any flavour of liqueur to make this recipe a bit different.

Raspberry Fudge

1. Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a bowl over a pot of boiling water combine the 3 cups chocolate chips and the condensed milk.
3. Stir constantly until melted. Stir in the slat and vanilla.
4. Spread into bottom of pan and let cool to room temperature.
5. In another bowl over boiling water melt the 2 cups chocolate chips with the cream and raspberry liqueur. Stir until smooth then remove from heat. Let cool about 20 minutes.
6. Pour the raspberry chocolate over the chocolate in the pan and spread out evenly.
7. Refrigerate 1 hour until set.

Today is National Rocky Road Ice Cream Day.

Here is a really quick and simple bar to make that is sure to satisfy your sweet tooth.  When I shared these with friends I fondly dubbed them the Diabetic Coma

You need:

Preheat oven to 350 degrees F.

Melt the butter.

In a medium bowl add the graham cracker crumbs.

Drizzle in the butter.

Stir it together until well blended.

Pour the graham cracker into your pan.

Using a spoon or spatula press the cracker into the pan until the whole bottom is evenly covered.

Sprinkle the nuts on top.

Sprinkle on the chocolate chips.

Next the marshmallows.

Start drizzling the condensed milk over the marshmallows.

Make sure you get it almost completely covered.

That looks so sweet already.

Bake in your preheated oven for 20 -25 minutes.  The marshmallows should be nice and toasted.

Drizzle it with melted chocolate then place in the fridge to set several hours.

When completely hardened cut into squares and enjoy. 

Rocky Road Squares

1. Preheat oven to 350 degrees F.
2. In a bowl mix together the graham cracker crumbs and butter. Press into the bottom of a 9 x 13 inch baking pan.
3. Add in layers on top of the crust the nuts, chocolate chips and marshmallows.
4. Drizzle the condensed milk evenly over all.
5. Bake for 25 to 30 minutes or until golden brown. Remove from oven and drizzle with the melted chocolate.
6. Let it cool completely in the fridge before cutting into squares.

Today is National Molasses Bar Day.

Sugar coma here I come.

Molasses Bar

Makes 48 bars

1. Preheat oven to 350 degrees F.
2. In large bowl, cream brown sugar and butter until light and fluffy.
3. Beat in applesauce, molasses and eggs until smooth.
4. Add the remaining ingredients and blend well.
5. Fold in nuts then spread evenly in ungreased 15″x10″ pan.
6. Bake until toothpick comes out clean 20-25 minutes.

Today is National Heavenly Hash Day.

Heavenly hash ice cream consist of marshmallows, nuts and pieces of chocolate. The term can also be used for any recipe with those ingredients or any recipe with a mishmash of ingredients. Which pretty much means everything can be called heavenly hash something.

Heavenly Hash Brownies

Makes 24 brownies

1. Preheat oven to 350°F and grease a 13X9-inch baking pan.
2. Melt butter in 2-quart saucepan then stir in cocoa. Remove from heat; beat in eggs and granulated sugar.
3. Blend in nuts, flour, vanilla and marshmallows. Spread batter evenly in prepared pan.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely before cutting into squares.

Today is National Blonde Brownie Day.

Dare I say I think I enjoy these more than chocolate brownies.

Blondies

Makes 9 squares

1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
2. In a bowl whisk together the melted butter and sugar.
3. Add the egg and vanilla extract and whisk.
4. In another bowl combine flour, baking soda, baking powder, and salt. Mix dry ingredients into the wet and combine well.
5. Pour into prepared pan and spread evenly.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool then cut into squares.

Today is National Chocolate Brownie Day.

I’m sure there are people out there who just might take this day off work and celebrate.

Cream Cheese Chocolate Brownies

Preheat oven to 350 degrees F.

1.In a saucepan, melt the chocolate and 3 tablespoons butter over a very low heat, stirring constantly.
2. Blend reminding butter with the cream cheese until softened.
3. Add ¼ cup of the sugar to the cream cheese mixture, beating thoroughly.
4. Next blend in 1 egg, 1 tablespoon of flour and ½ teaspoon of vanilla and set aside. This is your cream cheese layer.
5. Beat the remaining 2 eggs until creamy and thick.
6. To those eggs gradually beat in remaining ¾ cup of sugar until thick.
7. Add the baking powder, salt and ½ cup of flour.
8. Blend in cooled chocolate mixture, chopped nuts and 1 teaspoon of vanilla. This is your chocolate batter.
9. Spread half of the chocolate batter in greased nine-inch pan.
10. Top with the cream cheese mixture and spread evenly.
11. Drop the remaining chocolate batter in tablespoonfuls over the cream cheese layer.
12. Zigzag a spatula through batter to marble it.
13. Bake in oven for 40 minutes.
14. Allow it to cool completely before cutting into squares.

Today is National Baklava Day.

Warning!!!
When consuming always have wet wipes near by.

Baklava

1. Separate phyllo sheets according to package directions. Place one sheet in rectangular baking pan and brush with butter. Top with another sheet and repeat. Continue this with half the sheets. Keep sheet under damp tea towel to keep moist while working.
2. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry.
3. Layer the remaining pastry on top brushing with butter between layers.
4. Cut baklava pastry into 2-inch diamonds.
5. Bake at 400° until brown and crisp, about 30 to 35 minutes.
6. In a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil for about 20 minutes, stirring occasionally, until syrupy.
7. Cool then pour over baklava.