July 9th, 2010 by alice
Tags: Butter, Buttery, Fudge, Peanut
INGREDIENTS
- 2 1/2cupssugar
- 3/4cupbutter
- 2/3cupevaporated milk
- 1/2teaspoonsalt
- 1 1/2cupscreamy peanut butter
- 1 (7 ounce)jarmarshmallow creme
- 1teaspoonvanilla
- M&M’s (optional)
DIRECTIONS
- Combine sugar, milk, butter, and salt in a pan on the stove top.
- Bring to a full rolling boil over high heat, stirring constantly.
- Once it comes to the rolling boil, reduce to medium heat and stir constantly for approximately 5 minutes.Your candy thermometer should read 238 degrees which is the soft ball stage.***This is very important***.
- Remove from heat, stir in peanut butter.
- Add marshmallow creme and vanilla.
- Stir until well blended.
- Optional – if you want to add M & M’s, this is the time.
- Spread in a 9 X 13-inch baking pan.
- Cool.
- Cut.
- **Cooking time does not include cooling time.
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May 2nd, 2010 by alice
Tags: Drops, Fudge
INGREDIENTS
- 12ouncessemi-sweet chocolate chipsor bittersweet chocolate chips
- 2tablespoonsbutter
- 3/4cupsugar
- 3largeeggs
- 2teaspoonsespresso powder(I didn’t use)(optional)
- 1teaspoonvanilla extract
- 1/4teaspoonbaking powder
- 1/4teaspoonsalt
- 3/4cupall-purpose flour
DIRECTIONS
- Preheat oven to 325 degrees F.
- Melt the chocolate and butter together (double boiler or microwave). Stir until well melted.
- In a separate bowl, beat together the sugar and eggs until thoroughly combined. Add the espresso powder (optional), vanilla, baking powder and salt, then stir into melted chocolate, mixing well.
- Stir in the flour. Let the batter sit for at least 5 minutes to thicken; it should be the consistency of thick cake batter.
- Drop the cookie dough in round blobs onto a parchment-lined or greased baking sheet. Leave about 2 inches in between dough balls (mine were never “balls” but more liquidy). You may place a nonpareil or kiss in the middle, if desired (I didn’t).
- Bake for 10 to 12 minutes,until the tops are shiny and cracked. You want them to bake all the way through but just barely; additional baking time will make them cakey and not fudgy.
- Remove cookies from oven, wait 5 minutes and then transfer to wire rack to cool.
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March 19th, 2010 by alice
Tags: Bars, Butter, Chocolate, Fudge, Peanut
INGREDIENTS
-
Crust
- 2cupschocolate cookie crumbs
- 1/2cupbutter, melted
-
Filling
- 1packagecream cheese
- 1cuppowdered sugar
- 1/2cupcreamy peanut butter
- 2tablespoonsmilk
-
Topping
- 2cupssemi-sweet chocolate chips
- 1/2cupcreamy peanut butter
- 1cuppeanuts
DIRECTIONS
- In medium bowl, combine crust ingredients and mix well.
- Press firmly on bottom of 9×13 pan.
- Refrigerate at least 30 minutes.
- In medium mixer bowl, combine filling ingredients, blend at low speed 30 seconds.
- Beat at medium high speed 2 minutes or until light and fluffy.
- Spread over crust.
- In medium saucepan melt chocolate chips over low heat stirring constantly, until smooth.
- Stir in peanut butter, blend well.
- Stir in peanuts.
- Spread over filling.
- Refrigerate at least 4 hours.
- Store refrigerated.
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January 17th, 2010 by alice
Tags: Brownies, Fudge, Walnut
INGREDIENTS
- 1cupunsalted butter
- 1cupplain flour
- 4ouncessemisweet chocolate(Good quality)
- 4largeeggs
- 2cupssugar
- 1tablespoonvanilla essence
- 1pinchsalt
- 1/2cupwalnut halves, broken into pieces
DIRECTIONS
- Pre-heat the oven to 180*C/350*F.
- Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot.
- Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
- Pour batter evenly into the prepared pan.
- Bake until a toothpick inserted in the centre comes out a littlewet if you want fudgy brownies.
- Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Let cool a bit before cutting into squares.
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December 30th, 2009 by alice
Tags: Fudge, Pie, Walnut
INGREDIENTS
- 1unbaked pastry shell
- 1cup undilutedevaporated milk
- 3tablespoonsbutter
- 1 1/2cups nestle’ssemi-sweet chocolate bits
- 3eggs, slightly beaten
- 1 1/2cupssugar
- 3tablespoonsall-purpose flour
- 1teaspoonvanilla
- 1 1/2cups choppedwalnuts
- freshlywhipped cream
DIRECTIONS
- Prepare pastry shell with high fluted edge and set aside.
- Combine evaporated milk, butter and chocolate in a small saucepan.Stir over low heat until chocolate has melted; remove from heat.
- Mix eggs, sugar, flour and vanilla and stir into chocolate mixture.Add walnuts.Pour into pastry shell.
- Bake at 375° for 30-35 minute until firm.Cool to room temperature.
- Serve in thin wedges with whipped cream.
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