Fudge

I haven't listed any of my Christmas candy recipes on here yet, and I get asked for these quite a bit, so I thought it was about time to add them. Fair warning: these are definitely treats, and are NOT at all healthy. It's a good thing I only make them one month out of the year.

This is the fudge recipe my mom has used for years, and I grew up with this fudge. It was a must every year at Christmas time.

I know there are fudge "purists", who make fudge without marshmallows of any kind, use a candy thermometer, and beat the fudge on a slab after it cooks. If that's the only kind of fudge you'll eat, this one isn't for you. If you want a quick and easy fudge recipe, then you've come to the right place. I know there are a ton of fudge recipes out there, but I've had a few people tell me this is their favorite fudge, so you might just want to try it!

Fudge

4 1/2 c. sugar (this has the most sugar of any of my candy recipes by far)
1 cube butter
1 12 oz. can evaporated milk
2 12 oz. packages semi-sweet chocolate chips (My husband prefers milk, so I usually make some both ways. Overall, I prefer milk chocolate to dark, but this recipe is plenty sweet already in my opinion. It doesn't taste quite "chocolatey" enough for me with milk, so I prefer the semi-sweet.)
1 7 oz. jar marshmallow cream
Chopped nuts, if desired (I don't like nuts in my fudge, but my mom loves it with walnuts)

Bring sugar, butter, and evaporated milk to a boil over medium-high heat while stirring constantly. Once boiling, reduce heat heat to medium and cook 5 minutes without stirring. Remove from heat and stir in chocolate chips and marshmallow cream. Blend well. (Your arms get a bit of a workout here. Also, getting the marshmallow cream out of its jar is the hardest part of this recipe.) Add nuts if desired. Pour into greased 9 x 13 pan and let set before cutting.

Crispy Shrimp Pasta

This is one I found online, thanks to the "Kevin & Amanda" blog. I would say it's one of my favorite new dinner recipes we've tried recently. Kazi and I both really liked it, so it's one we've made for dinner several times since we first tried it. Here is a link to the original source with pictures, but I'll post the recipe here as well:

Crispy Shrimp Pasta

4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt (I probably use 1/2 tsp.)
1 tsp freshly ground pepper (again, I use only about 1/2 tsp.)
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp Cajun seasoning (She used Zatarain's  Creole seasoning. I really liked it, because it's flavorful but not too hot, and I'm a bit of a wimp when it comes to spices.)

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. (On her blog, she said to sprinkle generously with salt. It was a bit to salty for me, so I reduced it a little.) Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, Cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately. (I do usually need to thicken the sauce a little, but I usually use flour instead of cornstarch.)

Peanut Butter Chocolate Cake

This. Is. So. Good. Chocolate and peanut butter are one of those made in heaven combinations. If you're not a peanut butter fan, you'll want to move on from this one. But if you like peanut butter and chocolate, TRY THIS! You won't be disappointed.

Last Christmas, my cousin Julie gave me a little recipe book that was sold as a fund-raiser for the Jordan High School girls' soccer team. I just recently got around to trying this recipe from that book, and I shouldn't have waited so long! It is definitely a new favorite! I have tried many "from scratch" chocolate cake recipes, and this is by far the best I've tried. Keep in mind, I like dense, not dry cake. (I'm not allowed to use the "m" word; my husband doesn't like it. But hopefully you know what I mean by "not dry".) If you like super light, fluffy cake, this might be a little dense for you. You can always substitute your favorite chocolate cake recipe and use it with the frosting below.

Here you go; your new favorite dessert recipe!

Peanut Butter Chocolate Cake

1 cup water
1 cup butter (Yes, a whole cup. And more in the frosting. I didn't say this was good for you...)
6 T. cocoa
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
2 eggs
1/2 cup sour cream
Peanut butter cups, chopped

In a small saucepan bring water, butter, and cocoa to a low boil. Remove from heat. In a large bowl combine the flour, soda, and salt. Pour the sugar on top of the flour mixture. Pour the boiling mixture on top of the sugar. (This creates a fudge like reaction as the two combine.) Add eggs and sour cream and mix until combined. Mixture will be thin.

Grease a 9x13 pan or grease and flour two 9-inch round cake pans. Bake at 325 degrees: 35-40 minutes for 9x13 or 25-30 minutes for round cake pans.

This cake is not as good if baked too long. Start with the shortest time, and increase only if needed. When it looks almost done, tap lightly with two fingers. It should slightly dent in and barely spring back. If not, bake a few minutes longer.

Frosting:

1/2 cup butter, softened
1/2 cup peanut butter
4 T. milk or cream
1 tsp. vanilla
3-4 cups powdered sugar (I used about 3)

Cream together butter, peanut butter, milk or cream, and vanilla. Slowly add in powdered sugar and beat until light and fluffy.

I actually added a layer of chocolate frosting (I just used Betty Crocker) on top of the cake, before adding the peanut butter frosting on top. If I made it with round pans, I would tort the cake and alternate chocolate and peanut butter frostings between layers. Top the peanut butter frosting with the chopped peanut butter cups.

If you frost it warm, the frosting will melt and start to separate. It does taste really good warm, though. My suggestion is to let it cool before frosting, but warm it up just a little in the microwave before eating. Mmmm...

Monkey Bread (or Caramel Rolls)

I'd heard about "monkey bread", but hadn't tried making it until last year. Bread is one of my weaknesses (no carb-free diets for me!), and I LOVE cinnamon rolls (or anything similar). These are really tasty, and are like a really sticky cinnamon roll. Because you do most of the prep the night before, they're a quick and easy way to have a yummy breakfast without getting up at the crack of dawn to allow time for rising.

I have seen recipes for monkey bread online that call for refrigerated biscuit dough, but I like this version, which uses frozen roll dough. There are many other variations on this recipe out there, but I got this version of the recipe from my friend Barb. She calls them Caramel Rolls. Sounds a little more appetizing than Monkey Bread, but whatever you call it, it's delicious!

I'm usually against nuts in my baked goods...I like most nuts, but I don't like something crunchy in the middle of my breads, brownies, etc. I think this recipe is the first exception I've found. I tried it with the pecans, and actually preferred it that way.

On to the recipe:

Monkey Bread (or Caramel Rolls)

22-24 Frozen Rolls (such as Rhodes)
1 small box cook and serve (not instant) butterscotch pudding
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans-optional

In a greased bundt pan, layer pecans, rolls, then the dry pudding mix. (This might not seem like enough rolls, but DON'T add more; it will rise too high.) Melt butter and sugar together; poor over rolls. Sprinkle cinnamon on top. Let rise over night in a cold oven (about 8 hours). Bake at 350 degrees for 25-30 minutes. Carefully turn out onto a plate. Cut into slices and enjoy!

Chocolate Mousse Crunch Cake

Wow, I've been a slacker. I haven't posted in months! Well, I'm finally back.

I made this cake last week for the first time. It was delicious, (our friend Josh went back for seconds), and as he said, it looks like a "retauraunt quality" cake. I took this from "Our Best Bites". Here is the link to the original recipe, complete with pictures. I'll also share it here, with the couple of slight variations I made.

Chocolate Mousse Crunch Cake

1 package Duncan Hines Devil's Food Cake (Or other favorite chocolate cake recipe. I used this one, baked in two round pans.)
1 recipe (give or take a little) chocolate ganache (here is the link to their "Super Easy Chocolate Ganache" recipe)
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla

Bake cake according to cake mix/recipe directions in two 8-inch round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you're done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven't already) according to directions.
With a serrated knife (or cake leveler), carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 (I used a little more) of the chocolate mousse over the cake. (I spread a layer of ganache over the bottom layer before putting the mousse on.) The rest of the mousse can just be eaten right out of the bowl :) Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. (They give more instructions on this on the Our Best Bites blog link above.) Sprinkle with additional Heath bits and refrigerate until ready to serve.

Blueberry, Pear, Pecan Salad

I have a few favorite salads. I haven't posted any of them yet, because I don't follow a very exact recipe when I make salads. I do what most of you probably do: I just toss in some of all the ingredients until the proportions look right. I know some people don't like recipes like this, but this time it will just have to do.

Also, I don't ever really know what to name the salads. In this case, I just decided to describe the salad as well as possible without making the name ten words long. So, "Blueberry, Pear, Pecan Salad" it is. For now.

This one takes a little preparation time, because I candy the pecans and include a recipe for a homemade dressing. (The dressing actually comes together in less than 5 minutes.) However, it's also great with Girard's raspberry vinaigrette. I can actually claim this salad dressing as one I put together. I combined a few different recipes I found into one that matched what I was looking for. (I forgot to buy dressing once when I needed it, and decided to make one instead. I really liked the results, so I thought I'd share.) In the end, this is really three recipes in one. Bonus!

Blueberry, Pear, Pecan Salad

Spring Mix Lettuce (Sometimes I mix in some spinach as well.)
Salad Dressing (Either recipe below or purchased)
Fresh Blueberries
Sliced Pears (I prefer fresh, but canned could do in a pinch)
Crumbled Feta Cheese
Candied Pecans (Recipe also below)

Toss the lettuce with the salad dressing, lightly coating each leaf. Top with all other ingredients, and mix very lightly. (Don't mix it too much, or all the heavy ingredients settle on the bottom.) Drizzle lightly with additional dressing, if desired.)

There you go, my very technical salad recipe. Here are the dressing and pecan recipes:

Red Wine Vinaigrette

4 Tbsp. red wine (or raspberry would also be good) vinegar
1/4 cup olive oil
1/4 cup canola (or vegetable) oil
4 Tbsp. sugar
About 1 Tbsp. honey mustard salad dressing (or 1 tsp. or so of both honey and mustard)
A pinch of kosher salt and freshly ground pepper

Mix all ingredients together until sugar is dissolved and ingredients are well blended. (This will separate, so I mix it again just before pouring on the salad. Also, I didn't need quite the whole recipe for the size of salad I made.)

Candied Pecans

(This one is very basic. There are more elaborate versions out there, but for this salad, this simple one is just right.)

1/2 cup roughly chopped pecans
4 Tbsp. sugar
4 Tbsp. water

Bring the above ingredients to a boil in a small saucepan over medium heat. Once boiling, reduce the heat and simmer. Cook and stir until golden and coated, and the syrup is almost gone. (This takes about 10 minutes for me.) You want to watch them closely. If you leave too much syrup, they will be sticky. If you cook them too long, the syrup will suddenly turn into a powder. Don't worry, if either happens they're still usable. However, I like them best when the syrup is almost gone, but before it becomes powder. Spread out on wax or parchment paper to dry.

Crusted Parmesan Chicken

So I decided it's probably about time I added another dinner recipe, to show that once in awhile I cook something other than dessert...I took this one from the Barefoot Contessa. I tried it for the first time just recently, but my husband requested it again the very next week. That's rare, so I took it as a sign that this one is a keeper. It's cooked in a little butter and olive oil, but not a lot, so I've decided it's good for us. :)

I will list the recipe as it's written. For us, I cut one chicken breast in half for the two of us, so obviously I reduced all the other ingredients by quite a bit. I estimated instead of really measuring, and it still turned out great. Her recipe calls for serving the chicken with salad greens on top, but I served it with pasta or rice and veggies on the side.

I'll make a confession. I know chicken is really basic and should be easy to cook. However, I get nervous cooking chicken sometimes, because I'm paranoid about under cooking it, but it's terrible when it's over-cooked and dry. I lucked out with this one; it turned out ok both times. Maybe I'm finally getting the hang of it? ( I think pounding the chicken so it's an even thickness throughout really helps.)


Okay, on to the recipe:

Crusted Parmesan Chicken

6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra large eggs (I'm sure large would be just fine)
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter (I used salted)
Good olive oil

Pound the chicken breasts until they are 1/4 inch thick. (Mine was a little thicker than this. I also cut mine in half after pounding it.) You can use either a meat mallet or a rolling pin. (You can pound the chicken between two sheets of wax paper or plastic wrap.)

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbsp. of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into and egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. (Mine took a little longer.) Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan. (She notes that while you're cooking the rest of the chicken, you can keep the others warm for about 15 minutes on a sheet pan in a 200-degree oven.)