February 27, 2009
ATTENTION: Please—please—PLEASE—Did I say please?—send me your personal fudge recipes. My inbox feels neglected. It’s hard work looking up all these recipes by my lonesome. Plus, if you’re an author and have a book coming out, what a great way to promote your new release as well as your stellar baking abilities? Oh! Another thing! If you don’t have a recipe but have a request, feel free to email me too, and I’ll see what I can come up with. Again, that email address is email@example.com. And Now I return you to today’s blog, which is already in progress…
No, I swear I’m not an alcoholic. It just seems the good fudge recipes have liquor in them. This one just popped out at me while I was perusing some recipe sites.
Cherry Nut Rum Fudge
3 c. sugar
1 sm. can (5 oz.) evaporated milk
3/4 c. butter
12 oz. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 c. chopped pecans
1 c. candied cherries, chopped
1 tsp. rum
Combine sugar, milk and butter in heavy saucepan. Heat to boiling over medium heat, stirring constantly. Cook for 5 minutes or candy thermometer reaches 237 degrees (soft ball stage).
Remove from heat, add chocolate pieces, stir until smooth and melted; beat in marshmallow cream, nuts, cherries and rum until well blended.
Spoon into buttered 8 x 8 x 2 inch pan; let stand until set. Cut into squares. Store between layers of waxed paper in a metal tin with tight lid. Makes 3 pounds.
PS: Tune in on Monday when I blog about my Vegan fudge tasting experience 🙂
February 25, 2009
Special Note: I intended to make last Friday’s vegan fudge recipe, but no stores in my area sell dairy free cream cheese. I was finally able to locate a store near my work that sells Tofutti’s Better than Cream Cheese, and will make it this weekend. I attempted to use straight tofu, but it didn’t harden right. It makes a great fudge frosting though!
Now back to Wednesday Weirdness. The drill’s the same. Look at photo. Think of caption. Post your caption in the comments and remember to laugh!
Here’s my contribution:
“Yep! I’m a butthead!”
February 20, 2009
I decided to post this interesting fudge recipe I came across. Even though I’m not a vegan, it sounds divine. I’m going to make it over the weekend and will post a follow up after I’ve tried it.
• 1 ½ c. dairy-free dark chocolate chips
• 4 ½ c. powdered sugar
• 1 8 oz. tub dairy free cream cheese
• 1tbsp. cocoa powder
• 1/8 tsp. vanilla extract
Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted.
In a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Stir in the cocoa powder and vanilla extract and beat until well mixed.
Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator.
As always, Enjoy!
February 18, 2009
Welcome to another installment of Wednesday Weirdness. You all should know the routine by now. I don’t have a prize up for grabs today. All I’m offering is good ole unadulterated fun!
Caption away, my good friends!
“When I ordered the Pu Pu Platter, I never expected this!”
See how easy that was?
February 13, 2009
I LOVE—LOVE—Did I mention that I LOVE dark chocolate? The richness of it, the flavor, the texture—EVERYTHING about it. Imagine my delight to find that dark chocolate is high in antioxidants that help the heart. Screw the apple. A piece of dark chocolate a day will keep my doctor away. So, in honor of Valentine’s Day, I’m giving you another special treat – Arianna’s Heart Healthy Fudge.
Heart Healthy Fudge
• 3 c. dark chocolate chips
• 1 can fat free sweetened condensed milk
• 1 tsp. Vanilla extract
Line a 9×9 pan with wax paper. In a double boiler, melt chocolate chips, stirring constantly. Once completely smooth and melted, remove from heat and stir in condensed milk and vanilla. Pour mixture and smooth into prepared pan. Refrigerate until hardened (Varies, depending on how hard you want your fudge).
And, as always, ENJOY!
Happy Valentine’s Day!
February 11, 2009
If you’re here looking for Wednesday Weirdness (yeah right, like I’m *that* popular), I’ve posted it at Romance Roundtable. Stop by there for a chance at a $20.00 gift card.
February 6, 2009
Welcome to another installment of Fudge Filled Fridays. Since we are getting closer to that special day of romance, I thought I would give you all an extra special treat. And if you haven’t noted, I like making them EXTRA special by including a little liqueur in the mix 🙂
Please remember, if you have your own special recipe you’d like to share, please email firstname.lastname@example.org. Keep those recipes coming!
Without further ado:
Raspberry Chocolate Fudge
Yields: 3 pounds (approximate)
• 3/4 c. (1 1/2 sticks) margarine or butter
• 1 5-oz. can (2/3 cup) evaporated milk
• 1 7-oz. jar Marshmallow Cream
• 1/3 c. seedless raspberry jam
• 2 3/4 c. sugar
• 1 12-oz. package semisweet chocolate chips (You can also use Hershey’s raspberry chocolate chips, as well)
• 1 ½ tsp. raspberry liqueur (Chambord works great)
• 10 drops Raspberry Flavoring (Not needed if using raspberry chips)
Lightly grease a 13-x9-inch or 9-inch square pan. Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 235°F* (soft-ball stage), stirring constantly to prevent scorching or burning. Gradually stir in chocolate chips until melted. Remove from heat. Add all remaining ingredients and mix well. Pour into prepared pan. Let sit at room temperature to cool. Cut into squares. Keep remaining fudge covered and stored in a cool place. A refrigerator works well. Heh 🙂
* High Altitude: Decrease recommended temperature (235°F) 2 degrees for every 1,000 feet above sea level.
As always, ENJOY!
February 4, 2009
And that’s all I’m gonna say…
February 3, 2009
Congratulations to Tanya, last weeks’s Wednesday Weirdness winner. Tanya, you won the $10.00 gift card! Congratulations!
I was surfing the web and visiting some blogs and came upon this interesting book. At first I thought it was a joke, but after further investigation, found out it’s real. Who would have thought you could incorporate zombies into a regency classic. Well I know at least one person that could. If you were a contestant in Avon Fanlit, you know who I’m talking about. I’m just wondering who’s actually going to read it. Then again, I do have an extremely morbid curiosity…
Pride and Prejudice and Zombies features the original text of Jane Austen’s beloved novel with all-new scenes of bone-crunching zombie action. As our story opens, a mysterious plague has fallen upon the quiet English village of Meryton—and the dead are returning to life! Feisty heroine Elizabeth Bennet is determined to wipe out the zombie menace, but she’s soon distracted by the arrival of the haughty and arrogant Mr. Darcy. What ensues is a delightful comedy of manners with plenty of civilized sparring between the two young lovers—and even more violent sparring on the blood-soaked battlefield as Elizabeth wages war against hordes of flesh-eating undead. Complete with 20 illustrations in the style of C. E. Brock (the original illustrator of Pride and Prejudice), this insanely funny expanded edition will introduce Jane Austen’s classic novel to new legions of fans.
Interesting way of exposing today’s youth to the classics. What’s next? War and Peace and Werewolves?