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Archive for March, 2009

Welcome to another edition of Fudge Filled Fridays. Yes, it may seem a little weird, but the mixture of chipotle and chocolate is actually really tasty!

Chipotle Fudge

Ingredients

* 2 cups granulated sugar
* 2 tablespoons honey
* 2 ounces unsweetened chocolate broken in pieces
* 1/4 teaspoon salt
* 3/4 cup milk
* 1/2 teaspoon ground chipotle pepper
* 1 teaspoon ground cinnamon
* 3 tablespoons unsalted butter in pieces
* 1/2 teaspoon vanilla extract

Directions

1. In a large heavy saucepan combine sugar, honey, chocolate, salt and milk.
2. Place over medium-high heat and stir constantly for 3 minutes.
3. Cover with a lid and heat until mixture comes to a full boil about 1 minute longer.
4. Uncover and cook until mixture becomes shiny and thick about 4 minutes stirring often.
5. Remove from heat and stir in the chipotle pepper and cinnamon.
6. Place butter on the fudge and set aside to cool.
7. When the fudge has become tepid after about 20 minutes add vanilla and stir until fudge starts to firm.
8. Pour into a loaf pan and even the top.
9. Set aside until firm.
10. Cut into squares.

I’ve eaten chipolte chocolate bars before, so I’m sure it’s yummy. The mixture of chipotle and chocolate is a unique flavor. Delicious

Have a happy Friday!
Arianna

Well, it’s Wednesday! Time for another installment of Wednesday Weirdness! Check out this weird tattoo! Feel free to leave your caption in the comments. Everyone’s a winner this week, because we all get to laugh!

Okay here’s mine (Beware! It’s lame!)
Yay! Now I’ll never fail another chemistry exam!

Cheers!
Arianna

Guess what? Today is the first day of Spring. So I thought I would spring this recipe on you all.  <insert rimshot>

Caramel fudge

The flavor of this fudge comes from caramelized sugar. Is that why it’s called caramel?

Ingredients

1/2 c. butter or margarine
1/4 tsp. baking soda
2 c. light cream
6 c. granulated sugar, divided
8 1/2 c. (2 pounds) pecans, broken

Directions:

Combine 4 cups sugar and cream in a heavy 4-quart saucepan and set aside.

Put the remaining 2 cups sugar in a heavy 10-inch skillet over medium heat, stirring constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F (Oops, apparently we are supposed to magically know when it reaches 246 degrees. It would have been nice if they included mention that you need a candy thermometer ). I. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.

This recipe seems rather complex and convoluted. But I am a caramelphile (This should be a word, don’t you think?), and just couldn’t pass it up. If there are any brave souls that try this recipe feel free to let me know how it turns out for you.

Happy Friday!
Arianna

Okay… It’s Wednesday Weirdness. Check out the photo below and leave a catchy caption in the comments.  There’s no prize this week, but what’s wrong with a little fun?

Here’s my try:
I’ll make her a pillow she can’t refuse…

I’m sure you all can do better!

Have fun!
Arianna

Yep, you guessed it. My latest recipe includes liquor. Hey, what would St. Patricks day be with out some Bailey’s in your life. I found this recipe earlier while searching for some treats to make for our annual family New Year’s Eve party. OMG! It is to DIE for. YUM!

Irish Cream Truffle Fudge

Ingredients

* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners’ sugar
* 1 cup Irish cream liqueur (Bailey’s is the bestest!)
* 1 1/2 cups chopped nuts

Top Layer:

* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur (Bailey’s or DIE!)
* 2 tablespoons butter

Directions:

Butter a 8×8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Enjoy, and happy St. Patty’s Day!
Arianna

Agh! I forgot to post last week’s winner. Julie Robinson, congratulations! You win the amazon gift card.  Thanks to everyone for stopping by and leaving your captions. I’ve moved Wednesday Weirdness over to Romance Roundtable for the day. There’s a $20.00 B&N gift card up for grabs. See you there!

Arianna

Sorry I’m late in posting! I am in the midst of packing for Indianapolis. I’m heading to the Write Business Conference. I get to pitch to an editor! Deep breath! Deep breath! Okay, all better!

Now onto the fudge business…

Thanks to Patty G., one of my fellow chaptermates for this interesting fudge recipe.

Here’s what Patty had to say:

“I got this recipe from the National Dairy Association about 15 years ago when I had them come and do a demonstration with my elementary class. It sounds gross, but the Velveeta gives it a unique flavor.”

Velveeta Chocolate Fudge

Ingredients:

1 lb Velveeta
1 lb butter (margarine)
3 lbs powdered sugar
1 tablespoon vanilla
1 cup cocoa
nuts, optional

Directions:

Melt Velveeta and butter. Remove from heat and add cocoa, vanilla and sugar. Pour into lined or buttered jelly roll pan and freeze. Keep refrigerated or frozen. Serve cold.

Being one who likes unique flavors (case and point: Vegan fudge) I’ll have to give this one a shot. Sounds pretty easy, too. Thanks Patty for sharing!

Happy Friday everyone!
Arianna

So, I’m pretty sure this is a doctored photo. If not, I so want to know where I can buy this clock. *evil maniacal laughter*

And, because it’s the first wednesday of the month, one lucky commenter will get… drum roll please… a clock! Just kidding. I’ll give you a $10.00 amazon e-certificate that you can use to buy a clock. Or if you really want a clock, I’ll see what I can find

The rules: Look at picture. Leave a caption. I will pull a random commenter from a hat and pick a winner. Oh, have fun is the most important rule

Cheers,

Arianna

So I found the ingredients to make the vegan fudge recipe I posted on  February 21st. While at the health food store, I also discovered Green & Black’s dark chocolate (72% cocoa content). Despite the $5.49 price per baking bar,  I went ahead and bought two. After all, it said it was great for vegans and vegetarians. So with Toffuti, chocolate, and a bunch of other goodies I found in hand, I made my purchase and headed home.

Being the curious gal that I am, I took a little taste of the Tofutti “Better than Cream Cheese.” I put it in quotations for a reason, by the way. Now I was really starting to worry. If the non dairy cream cheese tasted less than what I was expecting, what was the fudge going to taste like? Then again, the recipe did call for 4 1/2 cups of powdered sugar. Any bunkiness would be covered up by all that sweetness, right?

So the next day, I set out all my ingredients, took a sample of the G&B chocolate (YUM!) and followed the instructions to a tee. I put the fudge in the fridge to harden. After a few hours, much to my delight, it hardened perfectly. But the final test is obviously the taste test, right? I cut my self a little tiny piece, not expecting anything spectacular. Boy was I wrong. It was good. REALLY good. Whew! I think the combination of powdered sugar and Green & Black’s helped! LOL!

So Vegan Fudge has the official Arianna Seal of approval. YUMMY!

Take care!
Arianna