fudge Archives - Dine and Dish

Quick and Simple Easy Fudge Recipe

Kristen — Wed, 04 Dec 2019 17:38:26 +0000

Caramel Cashew Fudge is an easy fudge recipe that’s rich, decadent and delicious! Made with butter, milk chocolate, marshmallow creme and evaporated milk, this homemade fudge recipe is one you’ll make year after year!

Yesterday, my friend Jenny invited me over for her huge annual fudge making day! Jenny has been doing this tradition with friends for the past 9 years and I was honored to take part in it. She had fudge making day planned out to perfection.

I’ve made a few simple fudge recipes before but not since I was a kid, so my part in all of this was to do whatever was asked of me and to take pictures! That’s definitely something I could easily do. …

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Happy REAL New Year {Recipe: Chocolate Almond Muffins}

Kristen — Mon, 13 Jan 2014 11:00:39 +0000

A wonderful Chocolate Almond Muffin recipe featuring Slivered Almonds from Diamond Nuts to celebrate the start of the REAL new year.

Happy New Year, everyone! Oh, I know I already wrote a happy new year post, but this time I want to wish you all a Happy REAL New Year.

You know, the new year that starts AFTER the kids are back in school and you can actually focus on getting some of your goals set and things accomplished? I feel like the new year can’t even begin to start until I have everyone back in some kind of normal routine, and heaven knows that doesn’t happen until school is back in session!

So happy REAL new year to you all! I have posts scheduled out in advance, my house has been clean for about 3 days now, and I feel like I’m back on my feet after the whirlwind of the holiday season. I love the REAL new year, don’t you?…

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Girl Scout Cookie Fudge Recipe

Kristen — Thu, 13 Dec 2012 21:57:07 +0000

A simple Girl Scout Cookie Fudge recipe. This is the perfect way to use up all those boxes of extra Girl Scout Cookies!

This fudge recipe blog post is for all the moms across the country who have drawers, cabinets and freezers full of Girl Scout Cookies. Yes, you love Girl Scout Cookies, but that isn’t why you have a zillion and one boxes of them filling up your house. It is possibly because you received reminder email after reminder email from your cookie leader that the sale date is coming to a close. When the final email comes through, you look lovingly at your little girl scout and realize that you failed to have her rock her cookie sale skills to anyone. Not even grandma and grandpa. Therefore, so she can still get the beloved “Cookie Patch”, you buy all the required boxes of cookies… all for her happy heart and a $2 patch.

With four kids, I’ve discovered a lot of the little details of life are falling through the cracks. Things like cookie sales, canned good collections and spelling bee studying aren’t getting done. I can’t keep up!

…

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Two Types of Cooks (Recipe: Triple-Decker Decadence Cookies)

Kristen — Tue, 04 May 2010 04:20:22 +0000

I firmly believe that there are two types of bakers in the world… the “lickers” and the “scrape it clean”ers. I will admit, I am a licker. I think I consume the majority of the calories when I am baking from the dough and batter, typically preferring that to the finished product. My kiddos always have a good amount of cookie and cake batter to consume when they are helping me in the kitchen. They look forward to it and if there isn’t any, I have a riot on my hands.

I grew up in a “licker” house. My sisters are lickers, my mom is a licker and even my grandma was a licker. My mother-in-law is a “scrape it clean”er. If you think you are going to even get a smidgen of a taste of whatever she is baking before it is baked, you’ve got another thing coming to you. I don’t know how she does it. I can’t resist a taste of the dough or the batter, but she scrapes, scrapes, scrapes until the bowl is as clean as it would be if she just took it out of the dishwasher.

I dare any proclaimed “scrape it clean”er to try this cookie recipe without a sample of the batter. Mmmmmm… especially after it has been in the fridge and chilled… it is just like biting into a rich piece of chocolate fudge.

I found this cookie recipe to be delicious, batter and finished product. Although I loved the chocolate ganache, the thin chocolate chewy wafers were just as good without it. “Licker” or “Scrape it clean”er….whatever you are…you won’t have to go far to find a volunteer to gobble these decadent treats up!

Leah is clearly a Licker

Triple-Decker Decadence Chocolate Cookies (from Better Homes and Gardens Ulitmate Desserts)

Ingredients

1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
2 teaspoons vanilla
1-1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
Chocolate Ganache

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, salt, and pepper; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.

2. In a small bowl, whisk together flour and cocoa powder. Gradually beat or stir into egg mixture. Divide dough into two portions. Shape each portion of dough into a 1-1/2-inch-diameter log (about 8 inches long). Wrap each log in plastic wrap and chill for 1 hour or freeze for 30 minutes or until firm enough to slice.

3. Preheat oven to 350 degrees F. Working with one roll at a time, unwrap chilled dough and cut into slices about 1/4 inch thick. Place slices 2 inches apart on an ungreased cookie sheet.

4. Bake in the preheated oven for 8 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

5. For each three-cookie stack, spread 1 teaspoon Chocolate Ganache evenly over the bottom side of one cookie. Top with a plain cookie, top side up. Spread with 1 teaspoon Chocolate Ganache. Top with another cookie, top side up. Pipe remaining Chocolate Ganache over tops of cookie stacks. Chill 30 minutes to set. Makes about 14 cookie stacks.

Chocolate Ganache: In a small microwave-safe bowl, combine 6 ounces chopped bittersweet chocolate and 1/3 cup whipping cream. Microwave on 100 percent power (high) for 1 minute. Stir until mixture is melted and smooth. Let stand about 30 minutes or until mixture thickens enough to spread. Makes about 1 cup.

To Store: Layer plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before stacking and serving. Or store stacks in an airtight container in the refrigerator for up to 2 days.

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The Fall of a Brownie Purist (Recipe: Black & White Cheesecake Squares)

Kristen — Sun, 19 Apr 2009 21:27:08 +0000

When I started my first blog over three years ago, I really struggled with which category of blogger I fell into. Was I a food blogger or a mommy blogger? I love cooking, baking and writing about food but I also couldn’t deny the fact that I am a mom and being a mom makes up a huge portion of my life. After much contemplation, I started my family blog and my food blog attempting to maintain the two separately. Little by little, I began to notice that my family life slowly started creeping into my food blog more often than not.

My main blog has always been my food blog but as any of you who read my blog have noticed, the family portion is a huge part of it now as well. Most of my posts relate somehow back to my personal life and often my kids. My “mommy” blog is often very neglected as I have found that it is easier for me to just work with the one blog and combine the two categories.

Over the next several weeks, you are going to see a lot more of my mommy side coming out in my posts as I have been chosen to be a part of a really fun blogging opportunity. I’ll share more about it next week, but wanted to give you fair warning up front! Don’t worry – Dine & Dish will remain a food blog and you will still continue to get a dose of my foodie side with each post.

Speaking of combining things, are you one of those people who likes to add things into your brownies or do you prefer to just go with the simple chocolate fudge version? I typically like my brownies as plain as can be, so I would consider myself to be a brownie purist in that regard. No mix-ins or toppings needed because then I think it becomes too much of a good thing, which really can ruin a good recipe sometimes. This was my firm belief until I recently tried the Black-and-White Cheesecake Square recipe from the Easter issue of Martha Stewart Living Magazine. Holy heaven on earth – these little squares are soooo good. The chocolate brownie batter is incredibly thick and rich. It is topped with a layer of delicious cheesecake and finished off with dollops of more fudgy brownie batter. I have now discovered that sometimes, combining the right amount of two really good things turns out great!

Black & White Cheesecake Squares

Black-and-White Cheesecake Squares (from Martha Stewart Living Magazine)

Author Dine & Dish

Ingredients

Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces 2 1/2 sticks unsalted butter, softened
2 cups granulated sugar
3 large eggs
21/2 teaspoons pure vanilla extract
8 ounces cream cheese softened
1/2 cup confectioners' sugar

Instructions

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes (I eliminated the refrigeration step). Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

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