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!)

This or That: Raspberry Sorbet

When it comes to desserts, I've yet to meet a dish I didn't immediately like. I'm especially partial to ice creams and their cousin, sorbet. And if that sorbet happens to be raspberry, well... what's not to love? The smooth texture, brilliant color, and refreshingly sweet taste make for a spoon-worthy dessert.

 

 The gorgeous hue of this tantalizing dish of raspberry sorbet...

 ... reworked as an adorable Burberry cardigan.

Image via Lakeland (Bonus: a recipe's included!)

Orange Occasions: Tangerine Cheesecake Ice Cream

After yesterday's post, I think I should just declare orange week. One of my favorite food blogs, Modern Comfort Food, coincidentally wrote about a dreamy tangerine cheesecake ice cream. This recipe touches upon two of my current obsessions: bright colors and warm weather. At the same time, I'm not the type to turn down ice cream, even in winter. It is citrus season after all...

Tangerine Cheesecake Ice Cream (Modern Comfort Food)

Ingredients
2 1/2 cups tangerine (or, if you prefer, orange) juice
2 cups milk
3/4 cup granulated sugar
2 teaspoons corn starch
2 egg yolks
6 ounces reduced-fat cream cheese, at room temperature
1/2 teaspoon finely grated lemon or orange zest
(Optional) 1 teaspoon citrus-flavored liqueur (such as Grand Marnier)

Preparation

1. In a large sauce pan, bring the tangerine juice to a boil on high heat and cook until it has reduced in volume to 1 1/2 cups. Lower the heat to medium-low, stir in the milk, and heat the mixture until it just reaches the simmer point.
2. While the juice and milk are heating and in a separate bowl, whisk together the sugar, corn starch, cheese, and egg yolks until very well blended. Whisking continuously, gradually add two cups of the hot juice/milk mixture to the sugar mixture until well blended. Drizzle this mixture into the juice/milk in the saucepan, whisking continuously, and heat on medium-low for approximately five minutes or until the mixture thickens. Remove from burner and stir in the zest and the optional liqueur, if the latter is used.
3. Chill the mixture in the refrigerator until very cold, preferably overnight.
4. When fully chilled, pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Makes approximately 8 one-cup servings.

Images via Modern Comfort Food

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?

This or That: Rainbows

Rabbit, rabbit! I can't believe it's already December; this year is flying by so quickly. To celebrate the start of the month, I thought I'd kick off a "this or that" feature on the blog. Basically, it will be the occasional post of two or more items that remind me of each other. Hope you enjoy!

These tantalizing, colorful macaroons...

... would go perfectly with this rainbow hued Jonathan Saunders sweater.

May your December be off to a great start!

Happy Thanksgiving!

Dessert has always been my favorite part of Thanksgiving dinner. Don't get me wrong. I gorge myself on turkey, dressing, potatoes, squash, rolls, and salad. But in the midst of the gastronomic overload, I am always mindful to save room for the final course. Because what would Thanksgiving be without:

Pumpkin Pie

 

Pecan Pie

A Dollop of Whipped Cream

A Cup of Coffee?

I hope everyone had a wonderful Thanksgiving with plenty of great company!

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.

Poptarts-on-a-Stick

Poptarts are a college culinary convenience. For those morning lectures when twenty extra minutes of sleep is much more appealing that a nutritious breakfast, they provided a much needed A.M. sugar influx.

Poptarts-on-a-Stick? Simply genius.

They're a perfect mix of kitsch and cute. With fresh cherries, they're much more delicious than your typical breakfast pastry, but the prepared pie crust makes them functionally easy to make.

The recipe's below the jump.