Monthly Archives: December 2011

Super Easy Chocolate Fudge

Source: Real Mom Kitchen, Laura

This fudge recipe is by far the best one I have ever found. It is smooth and creamy, and would be super easy to customize. I think next time I try it I’m going to add a little orange extract, or maybe peppermint. You could also stir in some nuts, or even coconut. The possibilities are endless. I brought it to a few holiday gatherings and everyone loved it, they couldn’t get enough! I’ll definitely be making a double batch next time!



1 (14 oz) can Sweetened Condensed Milk
1 1/2 cups Semi Sweet Chocolate Chips
1 cup Milk Chocolate Chips
1/4 cup Butter
1 tsp Vanilla

1. Line a 9 x 9 inch pan with aluminum foil and grease with butter. Set aside.
2. In a large sauce pan, add the condensed milk, chocolate chips, and butter. Cook over low heat, stirring often to avoid burning. Cook until mixture is melted and well combined.
3. Remove from heat and add vanilla; stir until combined.
4. Pour mixture into the prepared pan. Tap few times to remove air bubbles.
5. Place in the refrigerator to set for at least 2 hours.
6. When set, remove from pan using the foil and cut into pieces.
7. Store fudge in fridge for long storage. Just remove from fridge an hour or so before serving to soften.



Chewy Molasses-Spice Cookies

Source: Martha Stewart

I love Martha Stewart! I have ever since elementary school, she’s my hero. Well, except for the whole jail thing. Anyways, I was looking for a good ginger molasses cookie recipe and Martha Stewart came through for me. Although this recipe doesn’t have any ginger in it, it has the same essence and chewy goodness of any ginger molasses cookie I’ve ever had.






2 cups All-Purpose Flour
1 1/2 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1 1/2 cups Sugar
3/4 cup (1 1/2 sticks) Unsalted Butter, softened
1 large Egg
1/4 cup Molasses

1. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10-15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

Red Velvet Shorbread

Source: Recipe Girl, Lori Lange

When I found this recipe it was something I had to try. I love red velvet, and I love shortbread, so of course I thought I’d love this cookie! After making them though, I felt there was something missing, I just couldn’t put my finger on it. However when I shared them with some of our friends and our families, everyone thought they were great. Maybe my taste buds were off, or maybe I had just eaten too much holiday baking for one year. I may try them again, but add in a little more butter. This was suggested to me by Corey’s sister, a trained chef, and the person who answers all my cooking questions! 

1 1/4 cups All-Purpose Flour
1/3 cup White Sugar
2 tbsp Unsweetened Cocoa Powder
1/4 tsp Salt
1/2 cup Butter, cold, cut up into chunks
1 tbsp Red Food Coloring
3 ounces White Chocolate, with cocoa butter, coarsely chopped
1 1/2 tsp Shortening
Festive Sprinkles 

1. Preheat oven to 325°F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
*I used the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1 1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and re-roll.
3. Bake for 20-25 minutes or until centers are set. Transfer cookies to a wire rack, let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Or melt chocolate in the microwave, in 30 second bursts, stirring after each.
5.Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.


Peanut Butter Cups

Source: Design*Sponge, Ashley English

Now I’ve been wanting to try making Peanut Butter Cups from scratch for a while. I’ve had this recipe saved on my computer for about 10 months, and I figured it would be the perfect thing to make my sister for her birthday.
Well after having made them I can say, with confidence, I will never buy Peanut Butter Cups again! These are so easy to make, only 5 ingredients and they take about 1 1/2 hours total. The original recipe yields 12 cups,  but I made 24 mini cups. They are perfect to give as a gift, have at a holiday party, or of course keep for yourself!

3 cups Chocolate, I used milk chocolate, but you could use which ever kind you prefer.
1 cup Peanut Butter
1/2 cup Powdered Sugar, sifted
1/4 cup Graham Cracker Crumbs
1 teaspoon Sea Salt

1. Line a muffin pan with 12 paper or silicone liners. Or a mini muffin pan with 24 liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, divide peanut-butter mixture into 12/24 even amounts.
8. Remove the muffin pan from the refrigerator. Put one mound into each liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
10. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
11. Remove the pan from the refrigerator. Enjoy!


Whipped Shortbread

Source: Corey’s Mom, Gwen Bradder

This recipe comes passed down from Corey’s family. It is one of the easiest cookie recipes I’ve come across, with only 5 ingredients. They are definitely a favourite in our house, and well, with everyone I know. I’ve been baking them every Christmas, for the past four years, and it is one tradition I don’t see breaking anytime soon. I usually dip the bottoms in chocolate, but they could be decorated however you wish, or they are just is delicious plain.



1/2 cup Butter
1/2 cup Margarine
1 cup Icing Sugar
1/2 cup Corn Starch
3 cups Flour

1. Preheat oven to 350°F. Using an electric mixer, or by hand if you’re feeling strong, blend together all ingredients.
Whip until mixture resembles whipped cream.
2. Drop by spoon on greased cookie sheet.
3. Bake for 10-15 minutes.
*In the oven I’m using now I bake them for 12 minutes.