May 15th, 2008 by alice
Tags: Deen, Frosting, Fudge, Mamas, Paula, Quicker
INGREDIENTS
- 1/2cupbutteror margarine
- 3tablespoonscocoa
- 1/3cupmilk
- 1 (1 lb)boxpowdered sugar
- 1teaspoonvanilla
- 1cupnuts, chopped (optional)
DIRECTIONS
- In a saucepan, combine butter, cocoa, and milk; bring to a boil.
- Add sugar and vanilla; beat well until smooth.
- Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency.
- Frost cake and sprinkle on nuts, if desired.
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May 11th, 2008 by alice
Tags: Bars, Filled, Fudge
INGREDIENTS
- 14ouncessweetened condensed milk(14 oz can, NOT evaporated milk! Can use fat-free sweetened condensed as well!)
- 2cupssemi-sweet chocolate chips
- 2tablespoonsbutteror margarine
- 2teaspoonsvanilla extract
- 36ouncesrefrigerated sugar cookie dough, dough rolls. this is 2 rolls.(can use chocolate chip dough as well)
DIRECTIONS
- Preheat oven to 350 degrees.
- In a medium sized saucepan, combine the sweetened condensed milk, chocolate chips, and butter; cook over low heat until chocolate is melted, stirring often.
- Remove from heat; stir in vanilla.Cool for 15 minutes.
- Using floured hands, press 1 1/2 of the rolls of cookie dough into a 15×10 inch backing pan.
- Pour cooled chocolate mixture evenly over the cookie dough in the pan.
- Crumble the remaining dough over the chocolate mixture.
- Bake for 25-30 minute.
- Cool and cut.
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April 14th, 2008 by alice
Tags: Cake, Fudge, Strawberry, Trifle
INGREDIENTS
-
CAKE
- 1 (18 ounce)box super moistfudge cake mix
- 1 1/3cupswater
- 1 1/2cupsvegetable oil
- 3eggs
- 2cupsfresh strawberries
-
GANACHE
- 24ouncessemi-sweet chocolate chips
- 1 1/3cupsheavy whipping cream
- 1/4cupreal butter
-
GARNISH
- 1/2cupwhite chocolate chips
- 1/2teaspoonvegetable oil
- 1 wholefresh strawberry
DIRECTIONS
- Preheat oven to 350 degrees.In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined.Beat an additional 2 minutes on medium speed.Bake in 9 x 13 pan for 35 minutes or until toothpick inserted in center comes out clean.Cool completely.
- Pour chocolate chips into a large bowl and set aside.In meduim saucepan bringwhipping cream and butter to a boil over medium heat stirring occasionally.Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
- Line the bottom of a 9 inch springform pan with wax paper.Cut cake into 1 inch cubes.In large bowl beat ½ of cake cubeswith electric mixer until crumbly.Add remaining cake cubes and 1 ¾ cups of ganache.Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge).Add 2 cups strawberries and stir to combine.Spoon mixture into springform pan.Smooth top and cover with plastic wrap.Place in freezer for until firm enough to unmold from pan about 1 hour.
- Remove cake from pan and place on serving dish. Frost with ganache.Melt white chocolate chips and oil over low heat stirring until smooth.Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
- Store leftover cake in refrigerator.
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February 22nd, 2008 by alice
Tags: Brownie, Fudge, Sunday
INGREDIENTS
- 1 (21 ounce)fudge brownie mix
- 1/2gallonvanilla ice cream
- 2cupspowdered sugar
- 2/3cupchocolate chips
- 1cupevaporated milk
- 1/2cupbutter
- 1teaspoonvanilla
- 1/8cupwalnuts, chopped (optional)
DIRECTIONS
- Bake the brownie of your choice, as directed on package, in a 9 x 13 pan.Let brownie cool – while brownie is baking set out ice cream to soften.
- Spread softened ice cream over cooled brownie and place in freezer.
- Combine powdered sugar, chocolate chips, evaporated milk and butter in medium saucepan, bring to a boil.Cook 8 minutes, stirring constantly.Remove from heat and stir in vanilla.Let cool 1 hour.
- Pour fudge mixture over ice cream and sprinkle with chopped nuts then return to freezer until fudge topping is completely cooled (about 30 minutes).
- Serve right out of freezer.
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February 5th, 2008 by alice
Tags: Bourbon, Fudge, Kentucky
INGREDIENTS
- 4cupssugar
- 4tablespoonscocoa
- 2cupswhole milk
- 1/4cup of goodbourbon
- 16ounceswhole pecans
DIRECTIONS
- In a heavy saucepan, mix sugar and cocoa until blended.
- Add milk and stir until blended.
- Add heat and slowly bring mixture to a boil. Allow mixture to boil up and dissolve sugar crystals on the sides of the pan.
- Boil until candy reaches the soft ball stage (230-240 degrees), stirring constantly.
- To test for “soft ball stage” drop a little of the candy mixture in clean, ice cold water. If you can roll it around with your finger and it holds together, it’s ready.
- Remove from heat, and stir in bourbon.
- “Beat” mixture with a spoon, stirring briskly until the candy starts to crust around the sides of the saucepan and the mixture thickens considerably.
- Pour into a buttered 9×13 glass dish. Allow to cool slightly and cut into squares.
- Press a whole pecan into the top of each square.
- Enjoy!
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