White Chocolate Mint Fudge

Easy-Peasy creamy, minty holiday fudge in 3 quick steps.


  • 1 12 oz. package white chocolate chips*
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/4 c. crushed pistachios
  • 1/2 tsp. salt


Line a 8-9 in. rectangular or square baking dish with wax paper, ensuring that the paper covers the edges of the pan.

Over medium heat, combine 1/2 of the sweetened condensed milk and 1/2 bag of white chocolate chips and stir while melting together. Add the remaining half of the milk  and chips, vanilla and mint extracts, salt.  Continue to stir until all ingredients are incorporated and mixture is smooth.

Pour the mixture into the lined dish, and spread evenly. Sprinkle the crushed pistachios on top. Refrigerate for 3 hours or until firm. To cut, remove the fudge from the pan by lifting the wax paper out of the dish, remove the paper and slice into preferred portion sizes.

*For a ‘firmer’ fudge consistency, use 1 1/2 – 2 bags of white chocolate chips.

Cinnamon Almond Butter

Making your own almond (or any nut) butter is really easy, but it takes a little bit of patience, a little bit of love, and a great food processor.


  • 24 oz almonds
  • 1.5 c. canola oil
  • 1/2 c. honey (liquified, 20 seconds in microwave)
  • 3 Tbs. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp. vanilla
  • dash salt


Add almonds to a food processor, and switch on to high, scraping / shaking down the sides periodically when mix climbs up.

At  about 7 minutes into processing, add 1/2 c. canola oil mix for 1 minute and turn off the processor. Add another 1/2 c. oil, the cinnamon, nutmeg, honey, vanilla and dash of salt. Continue to process, and drizzle in remaining 1/2 c. of oil slowly for another 7-8 minutes, or until mixture reaches desired creamy texture*.

*For an even creamier texture, continue to process and add oil until your ideal texture is achieved.