Posts Tagged ‘Fudge’

Ladies and I’m guessing very few gentlemen! Today I’m SO excited to bring you a recipe from my brother-from-another-mother’s….mother! Mrs. Mary is one of my 2-4 loyal blog readers, and her son John is THE BEST. We’ve been friends for just around forever, and as has been stated previously re: my somewhat snarky friend crew, “He’s the best one of you all, yet you make fun of him mercilessly.” Yes, yes we do, and it is true, he IS the best one of us all. He’s kind, thoughtful, funny, and one of those friends that you might not talk to you everyday, but pick up right where you left off when you do. Don’t tell him I said that. 

Mrs. Mary is kind enough to share her recipe for Rocky Road Fudge with us, which she assures us is quite easy and makes a great gift. I know I wouldn’t turn this stuff down, and I do believe it’s easy, because you don’t have to use what surely is the bane of my existence in the kitchen – the dreaded candy thermometer. But, in all seriousness, I probably won’t be making this, because I’ll be waiting for Mrs. Mary to drop some off at my parents’ house :) Love you, Mary!!

Rocky Road Fudge

Rocky Road Fudge

Ingredients:
  • 1 bag  (12oz) chocolate chips
  • 1 can Eagle Brand milk
  • 2Tbsp butter
  • 1 (16oz) jar Salted Dry-Roasted Peanuts
  • 1 large bag of mini-marshmallows
Use a large heavy kettle (Dutch Oven) to melt the butter and Eagle Brand milk together over low heat. Stir in the chocolate chips until melted. Remove from heat and stir in the peanuts until coated. Quickly, stir in the marshmallows — maybe 1/2 a bag at a time. These should not be melted, but coated, so work quickly.
Pour into a 9×13 buttered glass pan or line a metal pan with waxed paper. Chill until firm (approximately 2 hrs) before cutting into small squares. Store in a covered container. If you can resist eating it all right away (Mary, come on now…you know I can’t), it can be frozen or kept in the refrigerator for a few weeks!
Rocky Road Fudge
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Sorry about yesterday, folks. As I said, I just wasn’t up to bloggin’ on the iPad. But I’ve got two recipes today to make it up to you.

First, we’ve got Mini Christmas Oreo Cheesecakes from one of my favorite blogs, Gingerbread Bagels, written by the oh-so-talented baking extraordinaire, Lindsay. She’s the one responsible for this Christmas Candy Bark from last December:

Christmas Candy Bark Recipe

Christmas Candy Bark from Gingerbread Bagels

She’s got something equally exciting using Holiday Oreos (as mentioned in last year’s blog post, I’m not really a fan of Holiday Oreos, but it’s not like I’m too picky about my cookies) this year: Mini Christmas Oreo Cheesecakes! They look a little nuts, but I love the idea of having an Oreo for the crust – brilliant! Recipe below:

Christmas Cheesecakes with Oreos

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels

Mini Christmas Oreo Cheesecakes

(makes 15)

21 Winter Oreo cookies, 15 left whole, 6 crushed (the Oreos with the red center)
16 ounces (1 pound) cream cheese, softened – That’s two blocks of cream cheese
1/2 cup sugar
1/2 cup sour cream
2 large eggs, room temperature and lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon green gel food coloring

Preheat oven to 275 degrees F. Line a cupcake baking pan with cupcake liners.

Place 6 whole Oreo cookies in a food processor and grind them up. If you don’t have a food processor, put them in a plastic bag and crush them. Set aside.

Put 1 Winter Oreo in the bottom of each cupcake liner.

In a bowl of a stand mixer with the paddle attachment (a handheld mixer works fine), mix the cream cheese on medium speed for 3 minutes until smooth.
Add in the sugar and mix until combined, about 1-2 minutes on medium speed. Then add in the vanilla extract and mix.
Slowly add in the lightly beaten eggs and mix on low speed until the eggs are completely combined.
Now add in the sour cream and fold it in with a spatula.

Add the green gel food coloring and fold it in.

Throw in the Oreo crumbs and fold them in.

Fill an ice cream scooper 3/4 of the way and scoop the batter on top of the Oreo. You want to fill them up to the top.

Bake at 275 degrees F for 30 minutes.
Once you take the cheesecakes out of the oven, you’ll notice that they puff up and there are some cracks. Don’t worry. The cheesecakes will deflate (and look normal) and the cracks will disappear once they’re refrigerated.
Immediately chill the cheesecakes in the refrigerator overnight. (keep them in the cupcake pan)

Once the cheesecakes are chilled and you want to be super festive with red stripes on the top of the cheesecakes: Take a piping bag and cut a small tip. Set aside. Melt red candy melts in the microwave and then fill the piping bag with the melted red candy melts. Pipe the candy melts onto the top of the chilled cheesecakes.

Mini Christmas Oreo Cheesecakes from Gingerbread Bagels

 


 

The next recipe is from a neat blog called Love Veggies and Yoga. Apparently I’d missed the boat on microwaveable fudge recipes, but I’m on a roll with them now! This fudge call for all things I love – pretzels, chocolate chips, cream cheese, SUGAR!

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge

8 oz cream cheese, softened

4 c powdered/confectioner’s sugar

1.5 tsp vanilla extract

10 oz white chocolate chips

Add-Ins: all are optional and to desired taste/quantity (add more or none of any)

1/3 c pretzels, crushed

1/3 c peanuts, crushed

1/2 c chocolate chips

Optional: Butterscotch chips, white chocolate chips, other nuts, seeds, dried fruit such as dried cranberries or dried apricots, peppermint candy bits, toffee bits, etc.  Use what you have on hand and prefer.

Directions:

Prepare an 8 x 8 or similar-sized baking pan by lining it with foil and lightly spraying with cooking spray.  Or, use parchment paper.  Set pan aside.

In a large bowl combine softened cream cheese and powdered sugar and stir until combine (I did this by hand but use a mixer if you prefer).  Then, add the vanilla extract and mix until incorporated.

In a microwave-safe bowl, melt the white chocolate chips, taking care not to burn them.  (Microwave for no more than 20-30 seconds at a time, removing from heat, stirring vigorously; repeating as necessary.   My chips were softened enough after the first 30 second burst and some vigorous stirring to melt fully)

Add the melted white chocolate mixture to the cream cheese/powdered sugar/vanilla mixture and stir to combine.

Add the remaining ingredients, all the ‘add-in’s’, folding them in until dispersed and combined.

Pour mixture into prepared pan and chill in the freezer for at least one hour before slicing and serving.

Slice into fairly small cubes (these are very rich).  Store extras in the freezer.   Use common sense but this will keep for weeks or month(s) in the freezer.

White Chocolate Peanut, Pretzel, & Chocolate Chip Fudge from Love Veggies & Yoga

 

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I love my microwave. It’s a source of things made in a hurry, or things made when you’re in a hurry while you’re drunk, which is probably the reason why the inside of my microwave looks so horrendous. Anyhow, the microwave is a real time saver, and around the holidays, there always seems to be a time shortage. You can whip up a batch of this fudge from Taste of Home in just 15 minutes, although I don’t recommend doing so after a few holiday cocktails – not that it’s not easy enough, it’s just that involves a whole can of chocolate frosting, and I can’t be trusted around that sort of thing when my inhibitions are down.

No need to get out your candy thermometer (or order one on Amazon), this fudge is as easy as pressing buttons on microwave.

Christmas Candy Microwave Fudge

Microwave Marshmallow Fudge from Taste of Home

Microwave Marshmallow Fudge

Ingredients

  • 1 teaspoon butter
  • 1 can (16 ounces) chocolate frosting
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/2 cup miniature marshmallows

Directions

  • Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
  • Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.

Microwave Marshmallow Fudge from Taste of Home

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