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
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 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.
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
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
1/2 cup butter
1 1/2 cups white sugar
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.
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
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.
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!
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!
A friend of mine (Great baker by hobby) brought this to one of my cocktail parties and after my first bite melted in my mouth… it was love at first taste. I was always partial to milk or white chocolate, as I found dark chocolate to be too bitter for me. There have been two other exceptions, this would make the third. Thank you Patti for this yummy dessert. Please make me more!
This recipe was found on Epicurious. It went great with red wine for me in the evening, strong coffee with a heavy cream in the morning and a glass of cold milk in the afternoon. Yes, I had to sacrifice my diet to make sure I experimented well to be able to share with you what drinks go well with this delicious beast. Enjoy!
Makes 16 servings
La Bete Noire
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
•1 cup water
•3/4 cup sugar
•9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
•18 ounces bittersweet (not unsweetened) or semisweet
•6 large eggs
•1 cup heavy whipping cream
•8 ounces bittersweet (not unsweetened) or semisweet
•Lightly sweetened whipped cream
Preheat oven to 350°F. Butter
10-inch-diameter springform pan. Line bottom of pan with parchment round; butter
parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil
to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
Melt butter in large saucepan over low heat. Add chocolate
and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add
eggs to chocolate mixture and whisk until well blended. Pour batter into
prepared pan. Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently
shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
Bring whipping cream to
simmer in small saucepan over medium heat. Remove from heat. Add chocolate and
whisk until smooth. Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake. Refrigerate cake in pan until
ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
Run knife around pan sides to loosen cake; release sides.
Cut cake into wedges and serve with whipped cream.
Once again, my friend Patti came through with an awesome dessert for last week’s cocktail party. It was more like a dance party since that’s what we did most of the evening besides drinking and devouring this yummy treat. With “Make it yourself” personal pizzas in the oven, wine in our glasses and Disco on Pandora, this was icing on the cake for a fun-filled evening with the girls.
Here is the recipe she sent me:
Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 8 Hrs 55 Min
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce)container frozen whipped topping, thawed
1 (12 ounce)container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl,combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
For a smaller size, maybe try in martini, brandy glasses or shot glasses. Have fun!
Found this on http://parttimehousewife.com/and HAD to share it. Can’t wait to make them!
Originally posted on Part Time House Wife:
WHY WHY WHY Haven’t I thought of this before!?! I was perusing the aisles of the grocery store this morning picking up a few things for later posts and found myself wandering down the Valentine’s Day aisle. I picked up a few boxes of my husband’s favorite candy and set it right back down. I’m not paying extra because it’s a heart shaped chocolate peanut butter stuffed candy. Then a light bulb went off and I pushed my little cart right on over to the baking aisle and grabbed two 4 oz. Bars and one 12 oz. bag of Ghirardelli Semi-Sweet Chocolate. Rushed home and my version of Home Made Ghirardelli Chocolate Peanut Butter Cups were born. I know I’m not an original in this, I’m sure there were hundreds even millions who beat me the punch on this one but I’m still really excited. A perfect Valentine’s Day Treat!
Makes 24 Mini muffin size.
- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon liqueur, such as triple sec or framboise (optional)
- Unsweetened cocoa powder, for rolling
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Thank you Martha Stewart for this simple recipe!