2 Minute Microwave Fudge


  • 1 pound confectioners’ sugar
  • 2/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 2 tsp vanilla
  • 1/2 cup butter/margerine
  • 1/2 cup mix of chopped-up nuts (if you wish, but not necessary)


  1. Use a sifter to aerate confectioners’ sugar, cocoa, and salt into a bowl suitable for microwaving.
  2. Add in milk and vanilla and mix thoroughly.
  3. Throw in the butter and microwave for 2 mins.
  4. Beat until soft and combined.
  5. Add nuts and stir (if you choose)
  6. Pour in average sized baking dish.
  7. Set aside for one hour.
  8. Cut into bars.

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Jello Worms


  • 6 ounces raspberry or grape flavor gelatin
  • 100 plastic straws
  • 1 empty, cleaned 1-quart milk or orange juice carton to hold straws
  • 3 cups boiling water
  • 3 envelopes unflavored gelatin
  • 3/4 cup whipping cream
  • 12-15 drops green food coloring waxed paper


  1. In a bowl, put the gelatins and pour boiling water.
  2. Mix the water and the gelatine until it’s perfectly even.
  3. Cool approx 20 mins, until tepid.
  4. Pull the straws to maximum length and place them upside down in the container.
  5. Cover them with a band to make sure they stay together.
  6. Mix the gelatin with cream and food coloring.
  7. Fill the straws.
  8. Cool approx 9 hrs until the gelatin is firm.
  9. Move the straws from the container and separate them.
  10. Put every 3 straws in hot water for 2 secs.
  11. Separate the worms from the straws with your hands.
  12. Put the worms on baking sheets and cool for 2 hrs.

Hot chocolate Cups





  • 6 ounces chocolate
  • 1/2 ounces coffee
  • 2 tbsp butter
  • 3/4 cup whipping cream
  • 1 package instant pudding
  • 1/2 cup milk
  • Cinnamon



For the cups-

Melt the chocolate and butter over hot water (double pot) while adding the coffee.  once the mix is nice and even, remove and let chill for a while.

Like in the image, dip balloons into the chocolate mix and let dry on a baking paper.  Refrigerate.

For the fillings-

  1. In a bowl, beat the whipping cream, milk and instant pudding until getting a firm texture.
  2. Fill the previously made cups with the filling.
  3. Top with cinnamon.




Blueberry Cream Cake


For the crust:

  • 1 + 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1 + 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling:

  • 1 quart fresh blueberries
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • fresh whipped cream, for serving (optional)


  1. Preheat oven to 350F.
  2. Grease a 10 inch spring baking pan.
  3. Combine the crust ingredients in a bowl and mix well. Pour into the pan and level it up.
  4. Take half the blueberries and spread a layer over the dough.
  5. Mix the filling ingredient in a bowl with the rest of the blueberries. Add it as a top layer to the pan.
  6. Throw some blueberries on top of it if you like.
  7. Bake for about an hour, check if middle is done.