Microwave Chocolate Fudge

I was on Beantown Baker's blog looking at her wonderful 12 Days of Christmas Cookies and came across her recipe for fudge. Since I had just made the wonderful peanut butter fudge in the microwave I thought I'd give it another try. It's another great recipe that I'm so glad I came across!

From Beantown Baker Adventures in a Boston Kitchen
Fudge - from Allrecipes.com - makes about 36 pieces
3 cups semisweet chocolate chips - I used 2 cups milk chocolate and 1 cup semisweet
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Alton Brown's Peanut Butter Fudge

I was trying to find a recipe for peanut butter fudge and my search took me to foodnetwork.com. I came across this recipe by Alton Brown, that you used the microwave for and it had REALLY good reviews. So I thought why not try it. Man am I glad I did!

Ingredients
1 cup butter, plus more for greasing pan (I used foil to line my 8X8 pan and left handles on it to lift out of pan)
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Christmas Baking!

I have a ton of new recipes I am wanting to try out this Holiday season! So yesterday I got started. I haven't taken pictures yet, I won't until I have everything cut and ready to go in the tins!

I'll start with the best! Our local grocery company produces a holiday magazine and I found this recipe in it, my mom really wanted me to make her some, I am afraid I will have to make another batch, because it is really good!

White Chocolate Raspberry Fudge
(Hyvee seasons magazine)
serves 24

2 cups mini-marshmallows
1 cup sugar
1/2 cup heavy cream
3 tbsp unsalted butter
1/2 tsp salt
1 3/4 cups white chocolate chips-divided
2 tbsp seedless raspberry preserves
1/2 tsp vanilla

Coat 1 1/2 quart loaf pan with cooking spray.

Combine marshmallows, sugar, cream, butter and salt in medium saucepan, cook stirring constantly over medium heat to melt butter and marshmallows. Boil 5 mins, stir occasionally.

Meanwhile combine 1/4 cup white chocolate chips and raspberry preserves, microwave 15-20 seconds, stir until smooth. Set aside.

Remove mixture from heat add 1 1/2 cups white chocolate chips and vanilla, stir. Pour into pan. Drop spoonfulls of raspberry mixture on fudge and use knife to swirl.

Cool at room temperature for 3 hours. Store up to 10 days in an airtight container.

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The second thing I started making last year for my new husband. He loves peanut brittle. This has been a huge hit with anyone who has tried it!

Microwave Peanut Brittle
(Kraftfoods.com)

1 cup sugar
1/2 cup light corn syrup
2 cups spanish peanuts
1 tbl butter
1 tsp vanilla
1 tsp baking soda

Spray large baking sheet or line with parchmant paper, set aside. Mix sugar and corn syrup in large glass microwavable bowl until moistened. Microwave on HIGH 5 min (caution use pot holders as candy mixture gets VERY hot). Stir in butter and peanuts. Microwave an additional 3-4 minutes or until pale golden brown. Add baking soda and vanilla (mixture will foam).

Immediately spread mixture as thin as possible onto prepared baking sheets. Cool Completely. Break into pieces.

The recipe calls for, but I've never done this step: Melt 4 squares semi-sweeet baking chocolate in a glass measuring cup on HIGH 1-2 mins. Stir until chocolate is completely melted. Stir in 1/4 cup creamy peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of foil or wax paper, refrigerate until chocolate is set about 20 mins.



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I tried my hand at a peanut butter fudge recipe I found on line and it went very wrong. The fudge did not set up correct, so I fell back on a fudge recipe I tried last year that Kevin liked!

Peanutty Chocolate Fudge
(Nestle bag)
serves 49
1 1/2 cups sugar
2/3 cup evaporated milk
2 tbsp butter or margarine
1/4 tsp salt
2 cups mini-marshmallows
1 2/3 cups Nestle Peanut Butter/Milk Chocolate Morsels
1/2 cup chopped peanuts (optional)
1 tsp vanilla

Line 8 inch square pan with foil.
Combine sugar, milk, butter, and salt in medium-heavy duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.


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Okay I made the toffee last night and it's delish!
Toffee
(Hyvee seasons magazine)

1 cup sugar
2 sticks unsalted butter
2 tsp water
1/8 tsp salt
1 tsp vanilla
6 oz chocolate chips
1/3 cups nut topping

Combine the sugar, butter, water and salt in a heavy saucepan over low heat until the butter melts. Turn heat up to med-high and cook until it reaches 300 degrees, stirring constantly. Take off heat stir in vanilla. Immediately pour onto a baking sheet lined with parchmant paper, spread with a spatula. Pour chocolate chips over the top, once they start to melt, spread over the top. Sprinkle nut topping on top. Refrigerate until set. Break into pieces.


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Pretzel Turtles
(from a cookie exchange I went to)

Take one mini pretzel set on a baking sheet, top with a Rollo. Place in oven on 250 for 2-3 minutes, until softened. Remove pan and top each pretzel combo with a pecan half, press down. These are best enjoyed after they get to set for a day.

Halloween Goodies

Halloween P.B. Blondies
I doubled this recipe and made 2 8 in square pans. One for my work and the other for our party at my mom & dad's. The boys at my work gobbled them up!

It is from What's Cooking in the Orange Kitchen.


Peanut Butter Blondies with Halloween M&M's (I renamed)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1/2 bag of Halloween colored M&M's

Preheat oven to 325F.
Grease and lightly flour and 8 inch square baking pan.
In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the butter with the peanut butter and the sugars until smoothm about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the M&M's.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached.
Do not overbake. Allow to cool to room temperature before cutting and serving.

The original recipe called for toasted pecans, chocolate chips and white chocolate, but I just did the Halloween M&M's.

Oreo Truffles



I used white chocolate and used orange and black sprinkles for the top. These are so easy to make and will def stay in my rotation! I am not sure whoose blog I got these off of since everyone has been making them.

1 package softened cream cheese (8 oz)
1 package Oreo cookies (I used the Halloween orange and black ones)
1 package white almond bark
sprinkles

Crush cookies in food processor. In large bowl mix together crushed cookies and cream cheese til smooth. Melt chocolate according to directions. Roll cookie mixture into 1 inch balls then dip in chocolate. Place on wax paper. Sprinkle with desired sprinkles.