Aww, Fudge

When you realize how easy this fudge is to make, you'll literally find yourself muttering "Aww, fudge." Fortunately, you can then console yourself with a square of this deceptively easy confection. Because of its simplicity, it's an extremely adaptable recipe. For St. Patrick's Day, you could substitute peppermint extract for the vanilla for a perfect treat.

Ingredients:

• 1 lb Powdered sugar
• 1/2 c. Cocoa
• 1/4 tsp Salt
• 1/4 c. Milk
• 1 Tbsp. Vanilla extract
• 1/2 c. Butter
• 1 c. Nuts, minced

Directions:

1. In a microwaveable 8x8 glass pan, combine the sugar, cocoa, salt, milk and vanilla. Stir together until partially blended (I like to use a fork).
2. Lay the butter in the center of dish. Microwave at high for 2 min. Don't worry if all the butter hasn't melted, it will as you stir. Be sure to scrape down the sides and then add the nuts.
3. Refrigerate for at least an hour in the refrigerator before cutting into squares.

Image from Spitalfields Market in East London (Great food including fudge!)

Chocolate Covered Strawberries

I happened to walk past a fruit stand on the morning of Valentine's Day, and I saw the most beautiful strawberries at an unbelievable price (especially considering the season!). Of course, immediately I knew that in honor of the holiday, I'd put them to good use with the best of counterparts: chocolate.

First, I washed and patted the strawberries dry. Use a paper towel to make sure the berries are completely dry, as excess moisture will prevent the chocolate from sticking.

 I don't like the fuss of a double boiler, so I opted to melt the chocolate in the microwave. Be sure to warm the chocolate is small increments, decreasing the time as the chocolate is nearly fully melted. Chocolate burns easily, and there's nothing worse than ruining something so delicious.

I dipped each strawberry in the melted white chocolate, then placed them on a baking pan that I had cooled in the refrigerator. I'd recommend lining it with parchment paper if you have it on hand, as it will make the removal easier.

 

To decorate, I melted a small amount of dark chocolate in a plastic bag (again in small increments of time), then snipped a small hole in the corner to use as a makeshift pipping bag. The squiggles are the easiest design, but I also played around with letters, hearts, and panda faces. 

The final product was delicious. Unsurprisingly, they hardly lasted the day. As soon as my Valentine's Day sugar rush wears off, I'll be on the lookout for more fruit to cover in chocolate. After all, that makes these somewhat healthy... right?

Peanut Butter & Chocolate

There are few foods as comforting as peanut butter and chocolate. When combined into a decadent truffle, well, it's difficult not to eat the entire batch. This recipe by Anne Thorton is a sweet display of affection for someone special or a nice holiday treat.

Ingredients

• 2 cups sifted confectioners' sugar (powdered sugar)
• 4 tablespoons unsalted butter (1/2 a stick), melted
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1 11.5 ounce bag milk chocolate chips
• 2 ounces semisweet chocolate chips (1/3 cup)

Directions

• Combine sugar, butter, peanut butter, vanilla, and salt in a bowl and beat well with a hand-held mixer or a wooden spoon. Line a cookie sheet with tin foil or wax paper. Roll the peanut butter mixture into 1-inch balls and transfer to the lined cookie sheet in a single layer. Freeze until firm, about 20 minutes.
• Melt milk chocolate in a small heatproof bowl set over a small pot of simmering water, stirring often. Remove pot and bowl together from heat. Take bowl off of heat and allow the chocolate to cool down until it is at about body temperature.
• Working with about five peanut butter balls at a time, and keeping the rest in the freezer, insert a toothpick all the way through the center of a ball. Submerge the entire ball into the melted chocolate. Twirl toothpick between your finger and thumb to swirl off excess chocolate and transfer to another lined cookie sheet. Slide out the toothpick, and with a small spoon cover up hole from toothpick with milk chocolate and repeat the chocolate coating process with remaining peanut butter balls and chocolate, reheating chocolate if necessary.
• Freeze peanut butter truffles until firm. Melt semisweet chocolate over a small pot of simmering water, stirring often. Remove pot and bowl together from heat, and allow to cool down slightly. With fork drizzle truffles milk chocolate truffles with semisweet chocolate, making lines going up and down and side to side so looks like a grid. Return to freezer until set. Truffles will keep well in a sealed plastic container up to 2 weeks in refrigerator or a month n the freezer. Serve at room temperature or chilled.

Vanilla Cupcakes with Chocolate Pecan Frosting

In celebration of the weekend, I made cupcakes this afternoon (because all occasions are suitable for baking).

The base is a vanilla cupcake that's oddly reminiscent of a sugar cookie and the frosting is chocolate with pecans sprinkled on top for an extra bit of crunch/presentation.

They're completely made from scratch, which while somewhat impractical, makes for a delicious taste.

Of course, after baking I commenced a grand photo shoot to capture them in all their glory before my brothers discovered (and devoured) them. My favorites after the jump.