If I'm not using my grandparents' jarred sauce, I'm probably using the marinara sauce from Costco (I think it's called White Linen; it comes in a glass jar). This sauce is so easy because you just have to
heat it up, it tastes great and having it with some fresh ravioli is oh so yummy!
My little one has been asking for garlic bread every day for at least the last week so I decided to make some to go with our ravioli dinner tonight. This recipe makes such a yummy garlic bread and it is so great to dip into the tomato sauce as well.
Ingredients:
1/4 cup unsalted butter, softened
2 tbsp extra-virgin olive oil
1-2 tsp dried parsley (or 2 tbsp fresh parsley, chopped)
1 tbsp finely chopped garlic
1 baguette or Italian loaf
1/4 cup freshly grated Parmesan cheese
Directions:
1. Preheat oven to 350F.
2. Stir together the butter, oil, garlic and parsley in a small bowl.
3, Cut the bread into 1" thick slices with a serrated knife. Do not cut all the way through, leaving the slices attached to each other.
4. Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture. Spread the garlic mixture over the outside as well. Sprinkle the outside and between the slices with the Parmesan cheese.
5. Wrap the loaf in foil and bake in the center of the oven for 15 minutes. After that time, open the foil and bake an additional 5 minutes.
Monday, March 14, 2016
Friday, March 11, 2016
Garlic Bread Sticks
If my little one could have pizza and garlic sticks every day, she would. Whenever we ask her what she wants, that's her answer, followed by the cutest smile and a "please please please please please." Fridays during Lent we are abstaining from meat, so veggie pizza is always an easy fix for a Friday night dinner.
The dough recipe that I use can be found here (from a previous post): Quick Pizza Dough. I let the dough rise a little longer, probably 20-30 minutes. This gives me enough dough to make two round pizzas. One dough I use for my pizza and the other one I use for the bread sticks.
On a side note, this is such an easy recipe to get little hands involved. My daughter helped me mix the dough, roll the dough, put on the toppings of the pizza and brush the bread sticks. Her hands were really the ones that made our dinner tonight!
Ingredients:
half of my dough recipe (see above)
2 tbsp melted butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp garlic powder
1 tsp Italian seasoning
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup grated mozzarella
Directions:
1. Roll out the dough into a circle. Grease the pizza pan with butter and spread the dough into the pan.
2. Combine the butter, olive oil and garlic into a small bowl.
3. Sprinkle the dough with salt and pepper to season. Using a pastry brush, spread the garlic mixture over the dough, covering it entirely. Sprinkle with Italian seasoning.
4. Top with your cheeses.
5. Bake in a preheated 500F oven for approximately 10 minutes.
6. Remove from oven, let sit for a minute or so then cut into strips and serve (with your favourite marinara or dipping sauce if you like!).
Notes: We normally just sprinkle Parmesan on our bread sticks because we don't like them as cheesy. If you are baking the bread sticks with your pizza, then you will have to adjust some of your settings. Normally I bake my pizza at 425F, so I place the garlic sticks in the top rack to cook at the same time. I normally bake the pizza first and then start on the bread sticks. If you do the same thing, the breadsticks will probably be in the oven for about 10 minutes. After you take out the pizza, place the breadsticks in the bottom rack and raise the temperature to 450F. Bake it for another 5-10 minutes, until it is golden brown.
The dough recipe that I use can be found here (from a previous post): Quick Pizza Dough. I let the dough rise a little longer, probably 20-30 minutes. This gives me enough dough to make two round pizzas. One dough I use for my pizza and the other one I use for the bread sticks.
On a side note, this is such an easy recipe to get little hands involved. My daughter helped me mix the dough, roll the dough, put on the toppings of the pizza and brush the bread sticks. Her hands were really the ones that made our dinner tonight!
Ingredients:
half of my dough recipe (see above)
2 tbsp melted butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp garlic powder
1 tsp Italian seasoning
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup grated mozzarella
Directions:
1. Roll out the dough into a circle. Grease the pizza pan with butter and spread the dough into the pan.
2. Combine the butter, olive oil and garlic into a small bowl.
3. Sprinkle the dough with salt and pepper to season. Using a pastry brush, spread the garlic mixture over the dough, covering it entirely. Sprinkle with Italian seasoning.
4. Top with your cheeses.
5. Bake in a preheated 500F oven for approximately 10 minutes.
6. Remove from oven, let sit for a minute or so then cut into strips and serve (with your favourite marinara or dipping sauce if you like!).
Notes: We normally just sprinkle Parmesan on our bread sticks because we don't like them as cheesy. If you are baking the bread sticks with your pizza, then you will have to adjust some of your settings. Normally I bake my pizza at 425F, so I place the garlic sticks in the top rack to cook at the same time. I normally bake the pizza first and then start on the bread sticks. If you do the same thing, the breadsticks will probably be in the oven for about 10 minutes. After you take out the pizza, place the breadsticks in the bottom rack and raise the temperature to 450F. Bake it for another 5-10 minutes, until it is golden brown.
 |
| We left this one in a little too long, so it was a bit dark and on the crunchy side, but still tasted delicious! |
Thursday, February 25, 2016
Chocolate Berry Muffins
My little one has been asking if we could bake some chocolate berry muffins, so this evening that is exactly what we did. This recipe is so easy to make and comes together very quickly! You get very full muffins that bake up perfectly and taste amazing!
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk ***
1/4 cup oil
1 cup berries (I used a mix of frozen blueberries, raspberries and blackberries)
1 cup white/chocolate chips (I used half milk chocolate, half white chocolate)
Directions:
1. Measure first 4 ingredients (dry ingredients) into a large bowl. Stir. Make a well in the centre.
2. Combine the next 3 ingredients (wet ingredients) in a small bowl. Add to well.
3. Add the berries and chocolate chips. Stir gently until just moistened.
4. Fill 12 paper-lined muffin cups at least 3/4 full. (I was able to fill the liners almost right to the top.) Bake in 375F oven for about 24 minutes until toothpick inserted comes out clean.
5. Let stand in pan for 5 minutes before removing to wire rack to cool.
***If you don't have buttermilk, you can use soured milk. To do this, put 1tbsp of white vinegar or lemon juice in a 1 cup measuring cup. Add enough milk to make 1 cup. Stir and let stand at least 1 minute.***
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk ***
1/4 cup oil
1 cup berries (I used a mix of frozen blueberries, raspberries and blackberries)
1 cup white/chocolate chips (I used half milk chocolate, half white chocolate)
 |
| The yummy looking batter. |
Directions:
1. Measure first 4 ingredients (dry ingredients) into a large bowl. Stir. Make a well in the centre.
2. Combine the next 3 ingredients (wet ingredients) in a small bowl. Add to well.
 |
| Muffin liners filled right to the top for a full looking muffin with a rounded top. |
3. Add the berries and chocolate chips. Stir gently until just moistened.
4. Fill 12 paper-lined muffin cups at least 3/4 full. (I was able to fill the liners almost right to the top.) Bake in 375F oven for about 24 minutes until toothpick inserted comes out clean.
5. Let stand in pan for 5 minutes before removing to wire rack to cool.
***If you don't have buttermilk, you can use soured milk. To do this, put 1tbsp of white vinegar or lemon juice in a 1 cup measuring cup. Add enough milk to make 1 cup. Stir and let stand at least 1 minute.***
 |
| The baked muffins cooling in the muffin pan for 5 minutes. They cooked up perfectly in 24 minutes! |
 |
| The final product cooling before we can taste test. They are quite soft when warm, so patience is oh so important - even though they smell so delicious! |
Saturday, January 23, 2016
Pretzels!
My little one has been asking to make pretzels all week. I'm not sure where the idea came from, but it's been a persistent request. So today we spent the afternoon making pretzels. While the recipe is easy enough, it does take time. I spent some time trying to find a good recipe, and a lot of them seemed to follow Alton Brown's recipe on www.foodnetwork.com. So that is the recipe we used!
Ingredients:
 |
| Nice and golden on the outside, so soft on the inside. |
1-1/2 cups warm water
1 tbsp sugar
2 tsp kosher salt
2-1/4 tsp active dry yeast
3 to 3-1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
vegetable oil
10 cups water
2/3 cups baking soda
1 large egg beaten with 1 tbsp water
salt
1/4 cup unsalted butter, melted (to brush the baked pretzels)
Directions:
1. Combine water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour (start with about 3 cups and add more if necessary - ie: the dough is still sticky) and butter and mix on low speed using the dough hook attachment until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 5 minutes. Remove dough from the bowl, oil it well with vegetable oil and return the dough to the bowl. Cover with plastic wrap and sit in a warm place to allow it to double in size, about 50-55 minutes.
3. Line a large baking sheet with parchment paper that is lightly oiled, set aside. Preheat oven to 450F.
4. Bring 10 cups of water and the baking soda to a rolling boil in a medium saucepan.
 |
| The shaped dough ready to be boiled. |
6. Place the pretzels into the boiling water, one at a time, for 30 seconds. Make sure the entire do ugh is immersed in water. Remove from the water using a flat spatula. Return to the baking sheet and brush the top with the egg wash. Sprinkle with salt.
 |
| The final product, all golden and delicious! |
8. Serve warm. Makes 16 pretzels.
**You can divide the entire dough into 8 equal pieces for larger pretzels.**
While we may need some more practice on our shaping of pretzels, the overall taste was really quite good, especially warm out of the oven. My husband loved it with nutella on top, cut open with seasoned cherry tomatoes on the inside. I preferred it all on its own, but I've been thinking about what kind of dipping sauce I can make next time.
In fact, next time I think I might add some parmesan, oregano, garlic powder and basil in the dough to give it more of an Italian/pizza flavour and pair it with a marinara sauce. What do you think?
Saturday, December 26, 2015
Christmas Brunch
I love breakfast! Besides dessert it's my most favourite meal. Christmas mornings tend to be a little rushed in our house, so an easy but filling breakfast is a must! I was looking for a great overnight French toast recipe that I could just pop in the oven in the morning while we open gifts. One of my best friends, who just happens to be an amazing cook, gave me this recipe.
It was my first time making it, but I didn't care so much as it was just for my family. Then it turned out my little one's godparents were going to join us for breakfast, so I was a little nervous about serving a first time recipe. But seeing as it was a recipe by Giada De Laurentiis, with some modifications from a very trusted friend, there was no way I could go wrong (I hoped!)
Overnight French Toast
Ingredients:
butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup (plus extra for serving)
2 tsp ground cinnamon
1/4 tsp salt
1 lemon, zested
1 to 1-1/2 baguettes, cut into 1" cubes
3 apples, cored, peeled and chopped
Topping:
1 tbsp cinnamon
3 tbsp sugar
Directions:
1. Butter a 9x13" baking dish and set aside.
2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt and lemon zest. Add the bread cubes and mix until coated. Stir in the apple chunks. Pour the mixture into the prepared baking dish.
3. Cover with saran wrap and refrigerate overnight.
4. Preheat oven to 350F.
5. In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
6. Bake for 45 - 55 minutes until the top is golden and the filling is set.
7. Spoon onto serving plates and drizzle with maple syrup (and more cinnamon sugar if you like!).
This recipe was a huge success!! There was no leftovers and everyone went for seconds (and even thirds!). With the whole rush of Christmas morning, I completely forgot to take a picture, but I will definitely be making this recipe again.
It was my first time making it, but I didn't care so much as it was just for my family. Then it turned out my little one's godparents were going to join us for breakfast, so I was a little nervous about serving a first time recipe. But seeing as it was a recipe by Giada De Laurentiis, with some modifications from a very trusted friend, there was no way I could go wrong (I hoped!)
Overnight French Toast
Ingredients:
butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup (plus extra for serving)
2 tsp ground cinnamon
1/4 tsp salt
1 lemon, zested
1 to 1-1/2 baguettes, cut into 1" cubes
3 apples, cored, peeled and chopped
Topping:
1 tbsp cinnamon
3 tbsp sugar
Directions:
1. Butter a 9x13" baking dish and set aside.
2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt and lemon zest. Add the bread cubes and mix until coated. Stir in the apple chunks. Pour the mixture into the prepared baking dish.
3. Cover with saran wrap and refrigerate overnight.
4. Preheat oven to 350F.
5. In a small bowl, mix together the cinnamon and sugar for the topping. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
6. Bake for 45 - 55 minutes until the top is golden and the filling is set.
7. Spoon onto serving plates and drizzle with maple syrup (and more cinnamon sugar if you like!).
This recipe was a huge success!! There was no leftovers and everyone went for seconds (and even thirds!). With the whole rush of Christmas morning, I completely forgot to take a picture, but I will definitely be making this recipe again.
 |
| Photo of French Toast from Giada's recipe made with blueberries and not left overnight. |
Holiday Baking Part 2: Sugar Cookies & Shortbread
I love baking sugar cookies and it has only become more fun (and a little more stressful) since my little one likes to help me make them. It's easy to roll out the dough and cut out the shapes, but I have to learn to give up some control when I bake with my little one otherwise it becomes very stressful.
Shortbread is another great recipe and really easy to come together because you can just press the dough into the pan instead of letting it rest as you would with the sugar cookies.
Sugar Cookies:
I've played around with different sugar cookie recipes, and this was the one I turned to today: from my Williams Sonoma cookie cookbook.
Ingredients:
1-1/4 cups unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Directions:
1. Using an electric mixer on high speed, cream the butter until fluffy and pale. Add the sugar, 1/4 cup at a time, beating on low speed for 2 minutes after each addition. Beat the egg yolk and vanilla into the butter mixture until well blended.
2. Sift the flour and salt onto a sheet of waxed paper. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
3. Scrape the dough onto a work surface and divide into 4 equal portions. Shape into disks, wrap into plastic wrap, and refrigerate for at least 2 hours or up to overnight.
4. Preheat the oven to 350F. Lightly grease 2 baking sheets or line with with parchment paper.
5. Remove the dough disks from the fridge and let stand at room temperature for about 15 minutes. Working with 1 disk at a time, roll out between 2 sheets of waxed paper to a thickness of about 1/8-1/4". Using cookie cutters, cut into shapes. Repeat with remaining dough portions, then gather up the scraps and re-roll. If the scraps of dough have become sticky, refrigerate for 10 minutes before re-rolling.
6. Transfer the cookies to the prepared pans. Sprinkle with coloured sugar. (If you are dusting with icing sugar or drizzling with chocolate, wait till the cookies are baked. Sprinkle with sugar while still warm.)
7. Bake the cookies until they are lightly golden on the bottom, 10-12 minutes. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
Shortbread:
Today I tried a new shortbread recipe, from Anna Olson's book Back to Baking.
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted
1/4 cup sugar
1 tsp vanilla extract
2-1/4 cups all-purpose flour
1/4 cup brown or white rice flour
1/4 tsp salt
Directions:
1.Preheat oven to 375F and grease an 8" square pan.
2. Beat the butter for 2 minutes to make it fluffy and light. Add the icing sugar and sugar then beat again for 2 minutes, until fluffy, then beat in the vanilla.
3. Sift the flour, rice flour, and salt, then add to the wet ingredients, stirring until evenly blended.
4. Scrape the dough into the prepared pan and press it flat into the bottom of the pan. Use a fork to dock the shortbread at 1" intervals. You can also score the dough to make it easier to cut if you like.
5. Bake the shortbread for about 25 minutes, until the outside edges have browned a little.
6. Let it cool for 10 minutes, then cut into squares. Allow the cookies to cool completely before lifting them out of the pan to store. The shortbread will keep in an airtight container for up to 10 days.
You can also drizzle the shortbread with some melted semi-sweet chocolate for an extra flavour boost.
Shortbread is another great recipe and really easy to come together because you can just press the dough into the pan instead of letting it rest as you would with the sugar cookies.
Sugar Cookies:
I've played around with different sugar cookie recipes, and this was the one I turned to today: from my Williams Sonoma cookie cookbook.
Ingredients:
1-1/4 cups unsalted butter, at room temperature3/4 cup granulated sugar
1 large egg yolk
2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
Directions:
1. Using an electric mixer on high speed, cream the butter until fluffy and pale. Add the sugar, 1/4 cup at a time, beating on low speed for 2 minutes after each addition. Beat the egg yolk and vanilla into the butter mixture until well blended.
 |
| The cookies got a little darker than we liked, but they still tasted good! |
3. Scrape the dough onto a work surface and divide into 4 equal portions. Shape into disks, wrap into plastic wrap, and refrigerate for at least 2 hours or up to overnight.
4. Preheat the oven to 350F. Lightly grease 2 baking sheets or line with with parchment paper.
5. Remove the dough disks from the fridge and let stand at room temperature for about 15 minutes. Working with 1 disk at a time, roll out between 2 sheets of waxed paper to a thickness of about 1/8-1/4". Using cookie cutters, cut into shapes. Repeat with remaining dough portions, then gather up the scraps and re-roll. If the scraps of dough have become sticky, refrigerate for 10 minutes before re-rolling.
6. Transfer the cookies to the prepared pans. Sprinkle with coloured sugar. (If you are dusting with icing sugar or drizzling with chocolate, wait till the cookies are baked. Sprinkle with sugar while still warm.)
 |
| Traditional Shortbread |
Shortbread:
Today I tried a new shortbread recipe, from Anna Olson's book Back to Baking.
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted
1/4 cup sugar
1 tsp vanilla extract
2-1/4 cups all-purpose flour
1/4 cup brown or white rice flour
1/4 tsp salt
Directions:
1.Preheat oven to 375F and grease an 8" square pan.
2. Beat the butter for 2 minutes to make it fluffy and light. Add the icing sugar and sugar then beat again for 2 minutes, until fluffy, then beat in the vanilla.
3. Sift the flour, rice flour, and salt, then add to the wet ingredients, stirring until evenly blended.
4. Scrape the dough into the prepared pan and press it flat into the bottom of the pan. Use a fork to dock the shortbread at 1" intervals. You can also score the dough to make it easier to cut if you like.
5. Bake the shortbread for about 25 minutes, until the outside edges have browned a little.
6. Let it cool for 10 minutes, then cut into squares. Allow the cookies to cool completely before lifting them out of the pan to store. The shortbread will keep in an airtight container for up to 10 days.
You can also drizzle the shortbread with some melted semi-sweet chocolate for an extra flavour boost.
 |
| The finished product: cookies, shortbread and fudge ready for our many holiday visits! |
Friday, December 25, 2015
Holiday Baking Part 1: Fudge Four Ways
I've spent the last two days getting my holiday baking together and I'm exhausted.
For this post I am going to share 4 different fudge recipes: two that I've used for years and two new ones I'm trying this year.
I love making fudge because it really comes together pretty easily. You just have to allow yourself time for it to set in the fridge or freezer.
Super Chocolate Fudge
This one is probably my favourite. It has such a rich chocolate taste - perfect for the chocolate lover in your life. I have substituted about half of the semisweet chips for milk chocolate and it still turns out great! For the nuts I have used walnuts, almonds or a mix of both, but I'm sure any nut would be a great addition - try your favourite.
Ingredients:
3 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tsp vanilla
1/2 cup chopped nuts
Directions:
1. Melt chocolate with milk, stirring occasionally. (For a quicker approach you can microwave for about 3 minutes or until it is melted. Stir about every 30 seconds.)
2. Remove from heat; stir in vanilla and nuts.
3. Spread evenly in a parchment-paper lined 8" square pan. Chill for 4 hours in the fridge or until firm.
4. Remove from pan and cut into small squares.
Makes about 64 1" squares.
Brown Sugar Fudge
This is another great fudge, but a bit on the sweet side so cut them into small squares! This fudge turned out to be the most popular amongst my family. It was gone so quickly!
Ingredients:
1 can condensed sweetened milk
2 cups well-packed brown sugar
1 cup (227 g) butter
Directions:
1. Place ingredients in a large microwave safe bowl and give it a quick stir.
2. Microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly.
3. Beat with electric mixer on low for 5 minutes.
4. Spread mixture into a parchment-paper lined 8" square pan. Chill to set and cut into squares.
Makes about 64 1" squares.
Chocolate Peanut Butter Fudge
This is a new recipe I tried this year from the Bewitchin' Kitchen. I really enjoyed this fudge. The combo of peanut butter and chocolate is so yummy!
Ingredients:
2 cups peanut butter chips
1 cup semisweet chocolate chips
1 can condensed sweetened milk
1/2 cup Skor Toffee Bits
Directions:
1. In a microwave-safe bowl combine the peanut butter chips, chocolate chips and condensed milk. Give it a quick stir.
2. Microwave for about 3 minutes until the chocolate has melted. Stir the mixture every 30 seconds.
3. Pour the fudge into a 8" square pan lined with parchment paper.
4. Top with Skor bits and gently press down.
5. Freeze for a few hours until it has hardened.
I've decided to only share these three recipes as the fourth fudge recipe didn't seem to turn out so well for me. It was a white chocolate & toffee fudge that just didn't seem to set properly. It is currently sitting in my freezer because if I take it out it will probably thaw into a goo. Some family suggested using it in a cookie recipe, which I might try. Until then, I will stick with these three fudge recipes as my go to's!
For this post I am going to share 4 different fudge recipes: two that I've used for years and two new ones I'm trying this year.
I love making fudge because it really comes together pretty easily. You just have to allow yourself time for it to set in the fridge or freezer.
Super Chocolate Fudge
This one is probably my favourite. It has such a rich chocolate taste - perfect for the chocolate lover in your life. I have substituted about half of the semisweet chips for milk chocolate and it still turns out great! For the nuts I have used walnuts, almonds or a mix of both, but I'm sure any nut would be a great addition - try your favourite.
Ingredients:
3 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tsp vanilla
1/2 cup chopped nuts
Directions:
1. Melt chocolate with milk, stirring occasionally. (For a quicker approach you can microwave for about 3 minutes or until it is melted. Stir about every 30 seconds.)
2. Remove from heat; stir in vanilla and nuts.
3. Spread evenly in a parchment-paper lined 8" square pan. Chill for 4 hours in the fridge or until firm.
4. Remove from pan and cut into small squares.
Makes about 64 1" squares.
Brown Sugar Fudge
 |
| The popular brown sugar fudge! |
This is another great fudge, but a bit on the sweet side so cut them into small squares! This fudge turned out to be the most popular amongst my family. It was gone so quickly!
Ingredients:
1 can condensed sweetened milk
2 cups well-packed brown sugar
1 cup (227 g) butter
Directions:
1. Place ingredients in a large microwave safe bowl and give it a quick stir.
2. Microwave on HIGH for 10 minutes, stirring every 2 minutes. Let cool slightly.
3. Beat with electric mixer on low for 5 minutes.
4. Spread mixture into a parchment-paper lined 8" square pan. Chill to set and cut into squares.
Makes about 64 1" squares.
Chocolate Peanut Butter Fudge
This is a new recipe I tried this year from the Bewitchin' Kitchen. I really enjoyed this fudge. The combo of peanut butter and chocolate is so yummy!
Ingredients:
2 cups peanut butter chips
1 cup semisweet chocolate chips
1 can condensed sweetened milk
1/2 cup Skor Toffee Bits
Directions:
1. In a microwave-safe bowl combine the peanut butter chips, chocolate chips and condensed milk. Give it a quick stir.
2. Microwave for about 3 minutes until the chocolate has melted. Stir the mixture every 30 seconds.
3. Pour the fudge into a 8" square pan lined with parchment paper.
4. Top with Skor bits and gently press down.
5. Freeze for a few hours until it has hardened.
I've decided to only share these three recipes as the fourth fudge recipe didn't seem to turn out so well for me. It was a white chocolate & toffee fudge that just didn't seem to set properly. It is currently sitting in my freezer because if I take it out it will probably thaw into a goo. Some family suggested using it in a cookie recipe, which I might try. Until then, I will stick with these three fudge recipes as my go to's!
 |
| LEFT: Super Chocolate Fudge RIGHT: Chocolate Peanut Butter Fudge |
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