I made these and they were a HIT with everyone who tried them. They were easy but time consuming. So make sure you have plenty of time to devote to baking if you plan to do it. Oh, and make sure you’re ready to exercise twice as much to burn off the massive calories! Get the recipe over here: http://www.bakerella.com/red-velvet-cake-balls/
It’s that time of year again: “The Fudgening”. When I make stupid amounts of fudge to give as gifts, bring into work potlucks and just plain eat. But this year I’m going to share my favorite recipe with you. Below you’ll find my Mint Chocolate Fudge Recipe as well as alternate flavor suggestions. If you like Reeses Peanut Butter cups then I highly suggest trying the peanut butter cup recipe (if you can save a few for the fudge that is).
Anya’s Mint Chocolate Fudge
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups white sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 1 bag Andes Creme de Menthe Baking Chips
- 1 1/2 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- Line an 8×8 inch pan with wax paper or aluminum foil. Set aside.
- In a large mixing bowl combine 1 1/2 cups of Andes baking chips with 1 1/2 cups of semi sweet chocolate chips (substitute milk chocolate chips or a combination of semi sweet and milk chocolate for a sweeter fudge). Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in chocolate mixture. Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
(Adapted from this recipe)
- Peanut Butter Cup Fudge – substitute Andes Mint chips for 1 1/2 cups of Reese Peanut Butter Cups for an out of this world peanut butter chocolate fudge! (Use Milk Chocolate chips instead of semi sweet for an even sweeter fudge)
- Dark Chocolate Walnut Fudge – substitute Andes Mint chips for 2 boxes of German Chocolate Baking Bars and add an extra 1/2 cup of semi sweet chips (2 cups total) plus 1/2 cup of chopped walnuts.
- Easy Butter Finger or Heath Fudge – substitute Andes Mint chips for 1 1/2 cups of crushed Heath Bar bits or Butter Finger bits. (Use Milk Chocolate chips instead of semi sweet for an even sweeter fudge)
Click Post For Shots of a double batch in the making.
The central air in the house recently DIED so we’re stuck with window air conditioners in a few of the rooms. One of those that lacks an air conditioner is the kitchen. So when the office had its yearly summer picnic, I knew I couldn’t bake any cookies this year. Whatever I decided to make had to be NO BAKE!
I’d bookmarked a recipe months ago to try when I got around to it: Pralines. This seemed like the perfect time to try it out. So I did. My first batch bombed because I didn’t stir after I pulled the pan off the burner but the second… the second batch was literally melt-in-your-mouth. These are so sweet that they really need to be cut by something, maybe ice cream or just plain cream. I didn’t try any of that because I had none left when I got home!
Grab the recipe here: Classic Southern Pralines
And don’t forget to read these:Tips for perfect pralines!
Ages ago my in-house editor asked me figure out how to make him banana pudding like they have at Ryan’s Steak House. I looked up a few recipes, saw that they required quite a few ingredients we didn’t have beyond banana and then put the request on the back burner. So when he was forced to work the entire weekend — the first weekend following his momentous graduation from college (it only took a decade or so) — I knew I had to do SOMETHING to get him through the 12 days on. So I grabbed this recipe for banana pudding and headed to Teh Walmart to brave the back to school crowds. Even though I screwed up on it a tiny bit, he was in heaven and declared that he could never eat a store bought banana cream pie again (even though I didn’t make a pie?). Anyhow, this recipe comes courtesy of All Recipes (as does the image because my camera sucks). It’s not hard at all so if you’re a fan of the banana goop they have at buffet restaurants you owe it to yourself to try this one instead. You’ll never eat their stuff again.
Banana Pudding IV @ All Recipes.com