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Chocolate

Fudge Squares

Why wait til the holidays for fudge squares?  Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We’ll never know why they changed the recipe on us, but we’ve preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Thank you christmas-cookies.com for the recipe.

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Red velvet cupcakes with buttercream icing

I made few dozen red velvet cupcakes for a surprise baby shower for my baby sister and thought I might share the recipe, since it was very much liked.  The hardest part was refusing to dip my fingers in the batter while mixing the ingredients and sampling them after.  Thank goodness for my daughter and her friend for being my victims testers, although eventually I gave in and had some myself.  I know traditionally, the preferred icing for red velvet is cream cheese.  I paired it with my favorite buttercream and it actually turned out great.  Enjoy!

I got this recipe from a good friend of mine, which she found on www.allrecipes.com

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Red Velvet Cupcakes

Amount Per Serving  Calories: 160 | Total Fat: 5.5g | Cholesterol: 34mg (By ESHA Nutrient Database)

Servings: 20.  Prep Time: 30 Min.  Cook Time: 20 Min.  Ready In: 50 Min

Ingredients:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Directions:  Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Link: http://allrecipes.com/recipe/red-velvet-cupcakes/detail.aspx

Buttercream Icing

Amount Per Serving  Calories: 181 | Total Fat: 9.8g | Cholesterol: 12mg (By ESHA Nutrient Database)

Servings: 20.  Prep Time: 15 Min.  Ready In: 15 Min

Ingredients:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk

Directions:  In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Link: http://allrecipes.com/recipe/buttercream-icing/detail.aspx


Chocolate cake in 5 minutes

The most dangerous cake recipe!

I got this recipe from my former boss.  I’ve made it several times since with my kids for a midnight snack while giggling over boys and nail polish colors.  I’ve served it on occasion while entertaining… making the cake was the main event.  I must say it is good with some coffee ice cream with a drizzle of Bailey’s or with some old-fashioned vanilla ice cream and a dallop of whipped cream.  You can have fun with it, use your imagination!

Ingredients: 
4 tablespoons flour
4 tablespoons sugar
2 tablespoons real cocoa – not hot chocolate mix
1 egg 3 tablespoons half & half – or milk
3 tablespoons butter – melted
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract

You’ll need a large coffee mug.

Add dry ingredients in the coffee mug and mix well.   Add the egg and mix thoroughly.  Pour in the half & half and melted-butter, mix well.

Add the chocolate chips (if using) and vanilla extract, mix again.  Put your mug in the microwave and cook for 5 minutes at 1000 watts (high).  The cake will rise over the top of the mug, but don’t be alarmed!   Allow to cool a little, and tip out onto a plate if desired.   EAT! (this can serve 2).

“A recipe everyone should know!”

And why is this the most dangerous cake recipe in the world?   Because now, we’re only 5 minutes away from chocolate cake at any time.  Enjoy!


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