Hot Fudge Sauce is one of those dreamy foods that isn’t sure whether it is a sauce or a dessert. I’ve given this dessert sauce away as a gift a handful of times recently and each recipient swooned and declared NO SHARING with family members. This Hot Fudge Sauce is the perfect easy DIY gift..Read More
This is the last of my fudge posts. I love Swiss Maid Fudge! I could throw it into just about everything and be a happy girl.
These were great as bars, but they were also delicious as an ice cream topping. More on that in a bit..
Preheat your oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.
In the bowl of a food processor, combine:
13 graham crackers, broken into pieces
1/3 cup sugar
Pinch of salt
Process until fine crumbs form.
Add 6 tablespoons of melted butter and process until crumbs become moistened.
Divide the crumbs in half. Press half of the crumbs into the bottom of the prepared baking dish.
Bake in the preheated oven for 10 minutes.
Six 1x1/2-inch pieces of turtle fudge, broken into pieces
1 cup miniature marshmallows
1/4 cup miniature marshmallows
Bake in the preheated oven for 18 to 20 minutes, or until the marshmallows are lightly browned.
Let sit at room temperature for 2 hours before serving.
Store, covered, at room temperature. (I made the mistake of putting this in the fridge, and the fudge got too chewy.) Cut into squares, OR....
..crumble over ice cream. Yum!
A delicious appetizers with a chocolatey twist!
I received a box of fudge from Swiss Maid Fudge in the mail a few days ago, and in return I was asked to include fudge in some of my recipes. This is the second of my five fudge recipes, and by far the most unique of the bunch. Dan and I both thought it was a fun little bite. I loved all of the different flavors bouncing off my tastebuds.
Start out by lighting a grill and setting it to medium heat.
Remove the stem and innards from the pepper and discard the seeds. Cut the pepper into 8 equal strips and pat the insides dry with a paper towel.
Using a butter knife, spread a thin layer of mascarpone cheese onto the inner sides of the pepper slices.
Top that with a layer of softened milk chocolate fudge.
From there, you can get creative. I threw some finely diced red onion and thinly sliced fresh basil leaves over top. Kinda crazy! But when you are cooking with fudge, crazy is allowed!
Place the pepper boats on the grill and cook for 2 to 3 minutes, or until the cheese and fudge begin to melt. Remove from the heat and serve immediately.
For the martini AND the chocolate lover!
Why do I always feel like I am behind? Whether I am working full-time or not, life is always busy. Although, I do much prefer the not-working-full-time brand of busy. I'll take cleaning up spilled milk and changing dirty diapers any day over that corporate, um, stuff, from a few months ago.
For the past few days, between milk spills and time-outs, I have been pondering (and eating) fudge! The kind folks at Swiss Maid Fudge contacted me and asked me if I would like to receive FREE samples of fudge. Yes, please! I created (with the help of my kind husband) five unique recipes involving fudge and I will be sharing those with you over the next five days.
The first recipe I am going to share is a Strawberry Fudge-tini. If you like martinis, I promise you will enjoy this one!
This recipe is for a single serving, so adjust measurements as needed.
If you want to add a fun flare to your final product, drizzle Hershey's syrup over a martini glass. Place the glass in the freezer for 5 minutes.
Mash 1 large strawberry and place it into a cocktail shaker.
Add 2 1/2 ounces of chilled vodka to the shaker and shake vigorously.
Strain into the prepared glass.
Place two 1/2-inch cubes of milk chocolate-flavored fudge into the bottom of the glass.
Garnish with a strawberry slice. Serve!
By the way, here is a photo of a small portion of the fudge I received in the mail. YUM!
A delicious summer treat that you shouldn’t limit yourself to just one season for! Ice Cream scooped into balls and rolled in chopped pecans to make them a fun dessert. Top with lots of gooey homemade chocolate fudge sauce. No one will be disappointed with this tasty treat!
The crisp fall weather we are experiencing has been one of the factors that has completely transformed my mood. In all honesty, I hated this summer. It was oppressive on so many levels. I will not look back upon it with much fondness, aside from the times that involved spending time with my boys. It feels incredible to be genuinely enjoying life again. Doing more than the bare minimum. Going above and beyond. Cleaning my house because I want to. Once again looking through recipes and cooking with excitement. Spending more time feeling happy than anxious and sad. Life is good.
To add to the good-ness, my little boys and I are getting more time with my husband now that skydiving season is slowing down. He came home from work early due to bad weather today, so we had some free time on our hands. We decided that Elijah desperately needed some one-on-one love, so I took him to McDonald's for an Elijah-Mommy date. It was fabulous! We enjoyed our time. I love that kid. When we got home, I finished up these pecan ice cream balls that I had started making on Saturday. The bowl that you see in these photos was consumed in approximately 5 minutes, being passed from mouth to mouth to mouth to mouth. The four of us took turns. It was the perfect treat to end the weekend.
Preheat the oven to 350 degrees F. Put 2 1/2 pints of vanilla ice cream in the refrigerator until just softened, about 15 minutes. Line a baking sheet with wax paper and transfer it to the freezer.
Meanwhile, spread 2 cups of pecans on a baking sheet and toast until fragrant and browned, 8 minutes. Transfer to a food processor and let cool completely. Coarsely chop the nuts and transfer to a pie plate.
Using a standard ice cream scoop, scoop a 1/2-cup portion of ice cream onto the pecans and roll into a ball, pressing lightly to help the nuts adhere. Transfer the ice cream ball to the prepared baking sheet in the freezer. Repeat with the remaining ice cream and pecans. Freeze the ice cream balls for at least 3 hours before serving.
Once the ice cream balls are sufficiently frozen, add the following ingredients to a medium saucepan:
One 12-ounce bag semisweet chocolate chips
One 14-ounce can sweetened condensed milk
4 tablespoons butter
Cook over low heat, stirring, until the chips are completely melted and the sauce is smooth. Remove from the heat and stir in 1 teaspoon of vanilla extract.
Transfer the sauce to a pitcher or bowl. Serve the ice cream in bowls or sundae cups and drizzle with the warm sauce.
I love that the pecans are frozen onto the ice cream. And more than that, I love that my boys and I enjoyed this treat together.
A totally delicious snack and ready in 25 minutes!
My husband and I had some (fun, sweet, awesome) friends over the other night. We ate dinner outside, played the Wii (my husband has mad hula-hooping skills), acted silly and thoroughly enjoyed each other's company. I wish every Tuesday night was that much fun!
We had figured out the menu for the evening ahead of time, drinks included, but I had to come up with an easy dessert at the last minute. You can't have good friends over and not enjoy a dessert together, right? I threw these fudgy rocky road bars together, and they were delicious! They tasted perfect after chicken and potatoes and a mai tai. Or two.
Preheat your oven to 375 degrees F. Line the bottom of a 9x13 baking dish with graham crackers, breaking them to fit if necessary.
Bake in the preheated oven until the crackers are lightly toasted and fragrant, about 8 minutes. By the way, have you ever baked graham crackers in the oven? I urge you to make this recipe for the sole purpose of doing this. "Fragrant" does not adequately describe the scent that floated from my oven. I found myself wanting to eat my oven and the air surrounding it.
Sprinkle the deliciously-fragrant baked graham crackers with 1 1/2 cups toasted and coarsely chopped almonds.
Top that with a few big dollups of marshmallow topping (1 cup total).
In a small saucepan, combine:
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
Pour the chocolate over the marshmallow topping. Swirl together with a thin-bladed knife.
Refrigerate for about 1 hour, or until your guests are ready to consume dessert.
Cut into squares and serve! Eat! Enjoy! Yum!