Feeds:
Posts
Comments

Posts Tagged ‘chocolate’

World Peace Cookies – Secret Recipe Club

Posted in Chocolate, Christmas, Cookies, Secret Recipe Club, tagged , , , , , on December 19, 2011| 16 Comments »

World Peace Cookies

This is my second month of participating in The Secret Recipe Club and I was assigned to go sneak around Everyday Insanity’s food blog. Everyday Insanity is a very lovely blog run by Cindy who lives in Utah and who has grown children as well as grandchildren. The blog has an even mix of wonderful savory foods and delicious sweets. Since Christmas is quickly approaching I really wanted to stick with the Christmas theme. When I came across Cindy’s World Peace Cookies I immediately knew what I was making. What could possibly be more appropriate for the Christmas season than World Peace Cookies?

I had already heard wild rumors about how delicious these cookies are and I am here to tell you that the rumors are true. The cookies are fairly simple and quick to make. I did read a piece of good advice which was to remove one tablespoon of flour and it worked out really well. So I measured out 1 1/4 cups flour and then removed 1 tablespoon. The final dough appears a little bit crumbly but simply just press the dough together gently. After the cookies are done baking they may look undercooked to you, but they really are fully cooked so don’t be tempted to over-bake them.

The cookies are slightly crumbly yet a little chewy and wonderful chocolaty with a hint of sea salt. I believe they will become a stable Christmas cookie here at our house. Thank you so much for sharing this recipe Cindy 🙂

World Peace Cookies

Ingredients:

1 stick plus 3 tablespoons unsalted butter (11 tablespoons), at room temperature

2/3 cup packed light brown sugar

1/4 cup sugar

a small 1/2 teaspoon sea salt

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour – minus 1 tablespoon

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

5 ounces bittersweet chocolate (use chips or chocolate that’s chopped into small chocolate chip size)

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy. Add  brown sugar, sugar, salt and vanilla extract. Continue to beat for two minutes more, scraping sides of bowl and paddle as needed.

Sift together flour, cocoa powder and baking soda. With the mixer off, add dry ingredients to butter mixture. Pulse the mixer on low about five times, one or two seconds each time. Continue to mix on low-speed just until the flour disappears into the dough, do not over-mix. The dough will look crumbly. Add the chocolate pieces and mix only to incorporate.

Turn dough out onto work surface, press it together and divide dough in half. Working with one half at a time, press and gently roll the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.

Preheat oven to 325 degrees, making sure rack is placed in the center of oven. Line baking sheets with parchment paper and set aside.

Using a sharp knife, cut the cold logs into 1/2 inch slices. If the sliced dough cracks, simply just press them together again. Arrange cookies 1 inch apart on baking sheet and bake one sheet at a time for 12 minutes. Do not over-bake cookies even though they may not look done to you. Transfer baking sheet to a cooling rack and let cookies rest until room temperature.

Note: the dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you are using frozen dough, you do not need to defrost it before baking (although it is a lot easier to slice if it’s defrosted) – just slice the logs into cookies and bake for 1 minute longer. Enjoy!

Source: Cookbookhabit via Everyday Insanity

Print Friendly and PDF



Read Full Post »

Anvil Chocolate Sugar Cookies

Posted in Chocolate, Cookies, Frosting, tagged , , , , , , , , , on December 12, 2011| 13 Comments »

Anvil Cookies

My husband Joe asked me if I could make cookies in the shape of an anvil. I said “sure, but I don’t think you’ll find an anvil cookie cutter in the stores”. Of course I should have known that it wouldn’t stop him on his quest for anvil cookies. And so he proceeded to make an anvil cookie cutter…is there anything that man cannot make?

Gentile Forge Cookies

The cookie cutter is nice and sharp and it worked like a charm. I choose a delicious chocolate sugar cookie and to make sure the dough does not spread out during baking it’s important to let the cut-out cookies chill in the refrigerator for 15 minutes before baking.

Anvil Cookies

Anvil Chocolate Sugar Cookies (makes 44 cookies)

Ingredients:

For the cookies:

2 3/4 cups all-purpose flour (355 grams)

3/4 cup unsweetened Dutch processed cocoa powder (75 grams)

1/2 teaspoon salt

1 teaspoon baking powder

1 cup unsalted butter (226 grams), at room temperature

1 3/4 cups granulated sugar (350 grams)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

For the Icing:

2 cups powdered sugar (220 grams)

1 1/2 tablespoons meringue powder (15 grams)

1/4 teaspoon almond extract (can use other extract flavors if desired)

1/4 – 1/2 cup warm water (60 – 120 ml)

food color, if desired

Directions:

To make Cookies: In a large bowl sift together flour, cocoa, salt and baking powder and set aside. In the bowl of an electrical mixer, beat butter and sugar until creamy and smooth (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Add vanilla extract, mix until combined. With the mixer on low, add the dry ingredients. As dry ingredients becomes incorporated you can increase speed. Mix only until it forms a homogeneous dough. Divide dough into two portions, wrap each in plastic wrap and refrigerate for at least 1 hour.

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees F (177 degrees C).

Remove one half of dough from refrigerator. Lightly flour your work surface and roll dough out to a thickness of 1/4 inch (6 millimeters). Keep turning the dough so it does not stick to counter. Cut out desired shapes using a lightly floured cookie cutter. Transfer cookies to baking sheets. Place baking sheets in refrigerator for 15 minutes (to prevent cookies from loosing their shape during baking). Bake cookies for 10-12 minutes or until firm around edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring them to a cooling rack. Frost with Icing if desired.

To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.

In a medium bowl sift together powdered sugar and meringue powder. Add almond extract. Add warm water in increments, while mixing with your electrical mixer. Add food color if desired. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.

Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set.

Source: adapted from Joy of Baking

Print Friendly and PDF

Read Full Post »

Havregrynskugler – Oat Balls

Posted in Chocolate, Christmas, Cookies, Danish, tagged , , , , , , , , on December 5, 2011| 11 Comments »

Havregrynskugler

Havregrynskugler is a Danish Christmas treat that children of almost all ages can really get involved in making. They are a fun activity and super easy to make and also no-bake.

There are numerous different recipes for Havregrynskugler varying from low-fat to much richer, lower sugar to sweeter as well as adult versions containing alcohol and coffee. I like this version because it does not have a lot of butter, contains Marzipan which I love and it has a slight crunch from the sugar. If you don’t care for the sugar crunch you could substitute with confectioners sugar.

Havregrynskugler

Ingredients:

50 gram unsalted butter, at room temperature (4 tablespoons)

50 gram marzipan (1.75 ounces)

75 gram sugar (2.63 ounces)

125 gram oats (1 1/2 cups)

25 gram unsweetened cocoa (0.87 ounce or 4 tablespoons)

1 -2 teaspoon almond extract

1 -2 teaspoon rum

2 teaspoon seedless raspberry jam

about 100 gram coconut flakes, chopped finely (3.51 ounces)

Directions:

Optional: process oats in a food processor for a few pulses to break up oats a little.

In the bowl of a stand mixer fitted with the paddle attachment add butter and break marzipan into small pieces, cream together until smooth. Add sugar and continue to beat for 1 or 2 minutes longer. Add oats, cocoa, almond extract, rum and raspberry jam, continue to mix until homogeneous.

Form into small balls by pressing the dough together and rolling in your hands. Immediately roll each ball in the coconut. Place covered in refrigerator. Serve cold. Enjoy!

Source: adapted from Kvalimad

Print Friendly and PDF

Read Full Post »

Dark Chocolate S’mores Pie – Secret Recipe Club

Posted in Chocolate, Dessert, Pie, Secret Recipe Club, tagged , , , , , , , on November 21, 2011| 28 Comments »

Dark Chocolate S’mores Pie

I came across a big secret the other day. It’s called The Secret Recipe Club and here is how it works. It’s a club created by Amanda from Amanda’s Cooking which you can join. Every month you are assigned a participating food blog which you then secretly visit and choose one of their recipes to make/bake and blog about. Someone is then in turn assigned to your blog and makes one of your recipes and so on. On reveal day everyone post their recipes at the same time and the secret is out of the bag, I thought this sounds like a lot of fun.

My Secret blog turned out to be a very lovely food blog named Alli-n-son and it’s run by Allison who is the busy momma of two very cute little boys. Allison’s blog is filled with lots of delicious food and desserts. After much going back and forth trying to decide on what to make, I finally decided on Alli’s tempting Dark Chocolate S’mores Pie.

This S’mores Pie quickly became a bit of a hot topic around our house because I wanted to make it with a meringue topping instead of the traditional marshmallows, and so you see, technically it is no longer a S’mores Pie. This is true! Meringue is made with sugar and egg whites while marshmallows are made with sugar, corn syrup and gelatin. Not the same thing I admit, but both white, soft and fluffy 🙂 so therefore in my mind an acceptable substitute. I had to take the topic to my work for other opinions and imagine they all sided with my husband 😦 But as we all know, “you can always tell a Dane, but you can’t tell em much”. Yes that’s right, the stubborn Dane came out in me and so it is a S’mores Pie with Meringue topping.

Dark Chocolate S’mores Pie with Meringue Topping

The pie came out much better than expected. Originally I made this pie with cinnamon graham crackers which was too sweet, so I would recommend using regular graham crackers. Also, with the Meringue topping, the pie is best the same day it’s made. Other than that, wonderful pie and a lot of fun to make.

Ingredients:

For the crust:

1 1/3 cup graham cracker crumbs (123 g or 4.3 oz)

1/4 cup granulated sugar (55 g or 1.9 oz)

4 tablespoons butter, melted (56 g or 1.9 oz)

For the filling:

4 egg yolks

1 cup granulated sugar (220 g 7.7 oz)

1/4 cup cornstarch (33 g or 1.1 oz)

6 tablespoons cocoa powder

a pinch of sea salt

3 cups skim milk (710 ml or 24 fl oz)

2 tablespoons unsalted butter, at room temperature (28 g or 1 oz)

2 teaspoons pure vanilla extract

For the topping:

4 large egg whites

1/2 cup plus 2 tablespoons granulated sugar (130 g or 4.6 oz)

1/2 teaspoon cream of tartar

Directions:

To make the crust:

Preheat oven to 375 degrees F (190 degrees C)

Place graham crackers in a food processor or blender and process until you have a fine crumb. Place cracker crumbs, sugar and melted butter in a small bowl and stir to combine. Place crumb mixture in a 9 inch baking dish and gently press crumbs out and up the sides of the pie dish. Bake in oven for 8-10 minutes or until golden. Set aside to cool. Shut oven off but keep oven door closed to preserve the heat for later use.

To make the filling:

In a medium bowl using an electrical mixer, beat egg yolks to combine and set aside. In a medium sauce pan combine sugar, cornstarch, cocoa powder, salt and milk. Whisk vigorously to combine at first, then set heat to medium and bring mixture to a simmer stirring frequently. Allow to simmer for 1 minute, remove from heat.

While beating the egg yolks, slowly add 1 1/2 cups of the chocolate mixture to the egg yolks. Then pour the beaten egg mixture back into the sauce pan with the remaining chocolate mixture, return to the stove and over medium heat bring mixture back up to a simmer. Allow to continue to simmer for 1 minute, stirring constantly. Remove from heat, add butter and vanilla, stir to combine. Pour pudding mixture into baked pie crust and set aside, the pudding filling will continue to set.

To make the topping:

Separate the egg whites from the yolks and place the egg whites in a clean, dry bowl of your electrical mixer. Using the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Meringue should still have a glossy appearance.

Preheat oven to 350 degrees F (176 degrees C)

Spread meringue over the pie filling or fill meringue into a piping bag fitted with a decorating tip and pipe meringue onto the pie filling, starting in the center working your way out to the edge of pie. Return the pie to the oven and bake for 10 to 15 minutes or until peaks are golden brown.

Place on wire rack and allow to cool. Serve and enjoy same day!

Source: crust and filling adapted from Alli-n-son, meringue is from Joyofbaking

Print Friendly and PDF



Read Full Post »

Danish Træstammer – Tree Logs

Posted in Cake, Chocolate, Danish, Dessert, Pastry, tagged , , , , , , , , on November 7, 2011| 25 Comments »

Danish Træstammer

We are looooong overdue for a Danish recipe, don’t you think? There are so many recipes that I want to make (Danish and others alike)  and simply not enough hours in the day. Maybe if I took a month off from work I could make a dent in my to-do-list.

Anyway, I have been planning and researching Danish Træstammer for a long time now and I am so excited to finally being able to share them with you. I remember buying Træstammer from the store at home and they were a very special treat indeed.  For this post I choose to use a ganache as a binder which seems perhaps a little cumbersome but very delicious. Making Træstammer is not an exact science. A lot depends on how moist or dry your left-over chocolate cake is, mine was actually quite fresh and moist so it did not take much ganache to form the inside cake “batter”. The ganache portion of this recipe makes more than enough, so if you happen to have something needing decorating, the left-over ganache will be perfect.

Ingredients:

For the ganache:

2.5 deciliter (9 oz) whipping cream

250 grams (8.8 oz) dark chocolate

For the chocolate filling (logs):

400 grams (14 oz) left-over good chocolate cake

1/4 cup ganache

3 tablespoons Bacardi Gold Rum

For the outside covering:

400 grams (14 oz) marzipan

confectioners sugar for sprinkling

dark chocolate for dipping

Directions:

To make ganache: Chop the chocolate and place in a small bowl. Pour whipping cream into small saucepan and bring to a simmer. Pour the hot whipping cream over chopped chocolate and let sit for 5 minutes. Stir chocolate mixture until it’s smooth. Place in refrigerator to cool for 20-25 minutes.

To make chocolate filling (logs): Break left-over cake into large chunks and place in food processor or blender, process until fine crumbs. Slowly add chocolate ganache, while processing, until crumbs start to come together into a ball. Add rum. Form chocolate mass into a ball and place in refrigerator.  

Sprinkle flat working surface with confectioners sugar. Form marzipan into a rectangle and start rolling it out making sure it does not stick to working surface.

Remove the chocolate filling from the refrigerator, divide into three parts and roll each part into long logs approximately 2-3 centimeters (0.8-1 inch) in thickness. Place logs one at the time onto the marzipan and roll the marzipan around the log, cut along the long edge to fit. Pinch together the long edge to close the marzipan around the chocolate log. Gently roll the marzipan log to flatten the seam. Trim off the ends of the log, cut the logs into equal lengths approximately 7-8 centimeters (2.8-3 inches). Place cut up logs on baking sheet and place in refrigerator.

Chop the remaining chocolate, place in a small bowl over a water bath and melt. Dip each end of the logs in the melted chocolate, place on baking sheet and allow to cool. Enjoy!

Source: Himmelske Kager

Print Friendly and PDF

Read Full Post »

Ghost Pretzels and Driver Days

Posted in Autumn, Chocolate, Quick and Easy, tagged , , , , , , , , on October 24, 2011| 10 Comments »

Ghost Pretzels

Halloween is almost here and I wanted to sneak in one more Halloween themed post. These Ghost Pretzels are fun and very easy to make and they bring a smile to the faces of children and adults alike. I brought these with me to my husbands Blacksmith demo in Driver, Virginia and they were all gobbled down by the hungry Blacksmiths.

Driver Days

Driver Days is a Fall festival in Suffolk, Virginia and it’s an event which I look forward to each year. Driver is a wonderful, quaint little town which manages to put on a great event every October. There’s good music, arts and crafts for sale, fun activities for the kids, a classic car show, cute Blacksmiths which smile at you (ok, so that’s my husband smiling at me) and lots of good food and baked goods.

Back to the Ghost Pretzels. Of couse there is no real recipe for making the Ghost Pretzels so I feel a little silly posting one. But that’s what foodies do, they photograph and post recipes for everything, so here goes.

Ingredients:

1 bag of pretzel rods

14 oz bag of Vanilla flavored Candy Wafers (or white chocolate morsels)

edible ink marker

Directions:

Melt white chocolate over a warm water bath or in the microwave. Pour melted chocolate into a tall thin glass and dip pretzel rods into chocolate. Place pretzel rods onto parchment paper or stand up in a cup to allow white chocolate to dry. Once chocolate has hardened draw faces using an edible ink marker (which can be found at local craft and baking stores as well as online).

Source: Savory Sweet Life, originally from PBS Parents

Print Friendly and PDF

Read Full Post »

Milky Way Midnight Brownies

Posted in Cake, Chocolate, tagged , , , , , on July 18, 2011| 10 Comments »

I’ve been having a brownie craving lately, a seriously deep chocolate craving. It had to be satisfied! I started looking at different brownie recipes and I saw one that had Milky Way Midnight candy bars in it. What a brilliant idea. Off I went to hunt for Midnight candy bars but the only ones I could find was the mini bars in the multi packs which has a mixture of other mini chocolate bars in it. There was only a couple of the Midnight bars in each bag so I had to buy two whole bags to have enough. Of course, I could have just used the regular Milky Ways but my heart was really set on having the rich, deep dark Midnight kind 🙂 And so I bought two whole bags of candy, just so I could have my craving satisfied. But that’s ok, because Halloween will be here soon and I can give the candy to the kids….yeah right, like that’s gonna last alllll the waaaay to Halloween 😉

Since then, I have made these brownies twice and my craving has simmered down for the moment. The candy bars almost melt into the brownie itself but every now and then you find a small piece of the white stuff. The brownies are very rich, fudgy, dense and has a deep chocolate flavor…completely immoral!

Ingredients:

5 oz (140 g) semisweet chocolate, chopped

2 oz (56 g) unsweetened chocolate, chopped

8 tbsp (113 g) unsalted butter

3 tablespoons cocoa powder

3 large eggs

1 1/4 cup (260 g) sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1 cup (145 g) flour

1 1/2 oz (42 g) (5 mini bars) Milky Way Midnight candy bars

Directions:

Preheat oven to 350 degrees F. Line an 8 inch square pan with foil, letting the foil extend over the edges for easy removal of brownie once baked. Spray foil with cooking spray and set aside.

Cut Milky Way bars into 1/2 inch pieces and let cool in the refrigerator.

Melt the chopped chocolate and butter in a bowl set over barely simmering water (a water-bath), stir until smooth. Add cocoa powder and stir until well incorporated. Set aside to cool.

In a medium bowl, combine eggs, sugar, vanilla extract and salt, whisk for 20 seconds. Stir in melted chocolate. Add flour to wet ingredients and fold in just until combined. Add the Milky Way candy pieces, careful not to over-mix. Pour mixture into pan and bake 35-40 minutes. Check for doneness by inserting a toothpick into center of cake, toothpick should have just a few crumbs attached to it. Move pan to a wire rack and allow to cool completely. Cut into small pieces and serve. Enjoy!

Source: inspired by The Good Cookie book

Print Friendly and PDF

Read Full Post »

Cookie Shop Chocolate Chip Cookies

Posted in Chocolate, Cookies, tagged , , , , , , on March 21, 2011| 5 Comments »

Cookie Shop Chocolate Chip Cookies

One of my favorite baking books is The Good Cookie book which was given to me a long time ago. This is my “go to” cookie book and I have used it time and time again. I particularly love this Cookie Shop Chocolate Chip Cookie because it has rolled oats in the dough. What’s not to like about wonderful oats:)  Helpful hint: when shaping the dough try to handle as little as possible. If the dough becomes warm, it is more likely to spread and the cookies will loose their shape.

Oats and chocolate chip

Ground oats and chips

Ingredients:

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3/4 cup old-fashioned rolled oats

2 1/2 cups semisweet chocolate morsels, divided

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 teaspoons vanilla extract

2 large eggs, room temperature 

Directions:

Place two racks near the center of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper and set aside.

Sift together flour, baking soda, baking powder and salt. In the bowl of a food processor, combine oats and 1/2 cup chocolate morsels and process until finely ground, about 45 seconds. Stir the oat mixture into the flour mixture and set aside.

In the bowl of an electrical mixer, using the paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract at medium speed until creamy, about 2 minutes. Beat in the eggs one at a time, beating well after each addition. Scrape down sides as needed. At low speed, add the dry ingredients, mixing just until combined. Using a wooden spoon, stir in the remaining 2 cups chocolate morsels.

Measure out rounded tablespoonfuls of dough and, using wet hands, roll each portion into a ball. Arrange balls 2 inches apart on the baking sheets. Flatten the balls into 1 3/4 inch disks.

Bake the cookies, two sheets at a time, for 9 to 13 minutes, just until golden brown. Switch positions of the baking sheets halfway through baking time. Transfer cookies to a wire rack and cool completely.

Cookie Shop Chocolate Chip Cookies

Source: slightly adapted from The Good Cookie

Print

Read Full Post »

Red Velvet Cake Balls

Posted in Chocolate, Cookies, Dessert, tagged , , , , , , , on February 7, 2011| 40 Comments »

Red Velvet Cake Balls

Valentine’s Day is upon us once again. A day for celebrating your affection for your loved ones and for buying massive amounts of chocolate, flowers and Hallmark Cards. The truth of the matter is that I do not celebrate Valentine’s Day. I think it is much more sincere and natural to show your affection in a spontaneous manner….besides I don’t like an overly crowded restaurant. However, I did think it would be fun to make something in a Valentine’s theme and I have been itching to make these Red Velvet cake balls.

The balls turned out very delicious and they were easy to make but a bit time-consuming. If you make cake balls make sure they are thoroughly chilled for easier handling. I worked with 3 or 4 balls at the time so they wouldn’t warm up before i could get them dipped in the chocolate. A tip which worked out really well (courtesy HubPages) was to take a plastic fork and break off the middle two digits which allowed for quicker and better draining off the excess chocolate. So first I rolled the ball in the melted chocolate, then scooped it onto the fork and spooned chocolate over the remaining cake ball and placed it onto a baking sheet to set. I also melted the chocolate in small increments because the cake crumbs make the chocolate thicken pretty quickly.

The best part of making these wonderful Red Velvet Cake Balls was to hear my sons reaction over the phone when he recieved them at his college 🙂

Red Velvet Cake Balls

Ingredients:

1 box Red Velvet  cake mix (follow baking instructions on box)

16 oz can Cream Cheese Frosting

2 – 12 oz bags chocolate/white chocolate

1/2 lb colored candy wafers (optional – for decorating)

Directions:

Bake red velvet cake according to directions on box. Allow cake to cool completely.

Break up cake into large chucks, place in food processor and process until fine crumbs. Place cake crumbs in a large bowl.  If you don’t have a food processor you can certainly crumble it by hand. Add cream cheese frosting to cake crumbs and mix together. It may be easier to use your hands for the mixing, but a bit messy. Roll cake mass into quarter size balls and place on a baking sheet. Refrigerate cake balls for several hours or place in freezer to speed up the cooling process. You want them very cold for easier handling before dipping in chocolate.

Melt chocolate over a warm water bath or in microwave according to package directions. Using a spoon and fork, gently roll each ball in the melted chocolate to cover, spooning more chocolate over the ball as needed. Place ball on baking sheet or parchment paper until chocolate has hardened.

If decorating, melt colored candy wafers over a water bath or in microwave. Load into a small zip lock bag, cut off the corner tip of zip lock bag making a tiny hole. Drizzle over chocolate covered balls and let set. Enjoy.

Baked Red Velvet Cake

Break up cake

Crumbs with frosting

Source: Bakerella

Print

Read Full Post »

Marshmallow Fudge

Posted in Chocolate, Dessert, tagged , , on December 25, 2010| 13 Comments »

Marshmallow Fudge

I have been going a little crazy with the Fudge recipe that I got from Stacie’s blog Eating in Denmark. In this version I used Marshmallows and added a little raspberry schnapps, just enough to give it a hint of raspberries. I can’t believe how easy this recipe is and how quickly the Fudge disappears. Note: it is best when served cold.

Marshmallow Fudge

Ingredients:

12 oz semisweet chocolate

14 oz sweetened condensed milk

2 tablespoon butter

a pinch of salt

4 tablespoon raspberry schnapps

1 cup mini marshmallows

Directions:

Line a 9 x 9 inch pan with foil, letting the foil extend out over the two edges.

Melt the chocolate, sweetened condensed milk, butter and salt over very low heat.

Add the marshmallows to the melted chocolate mixture and stir to cover all the marshmallows. Pour mixture into prepared pan and place in refrigerator to cool completely. You can place it in the freezer to help speed up the cooling process.

Once the fudge is completely cooled and set, lift the fudge out of pan using the extra foil extending over edges. Cut into 1 inch pieces. I recommend to keep fudge cooled in refrigerator until serving. Enjoy.

Marshmallow Fudge

Source: adapted from Eating in Denmark

Print

Read Full Post »

« Newer Posts - Older Posts »