Chocolate Chip Cookie Dough Fudge (seriously.)

My dad is a pretty good cook.  He's master of the grill and he was always known around our neighborhood for his smoked turkeys.  His other claim to fame is Christmas fudge.  Chocolate fudge...and you can typically find him enjoying the first piece with a cold beer.

{My dad is awesome.}

So, when I received a copy of Nina Wanat's beautiful book, Sweet Confections, the fudge caught my eye immediately.  This is not my dad's fudge....this is chocolate chip cookie dough fudge.  No, you're not dreaming.

Let me tell you about it.  It's delicious.  Mine turned out a bit darker than the picture in the book, but it's still delectable.  I'm assuming it's because I was stopping the process to take pictures...don't do that.

Chocolate Chip Cookie Dough Fudge
{with permission of Sweet Confections}

oil for the pan
1 & 3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. cream
1/4 c. milk
1 TBSP corn syrup
3/4 tsp. kosher salt
2 TBSP unsalted butter
1 tsp. vanilla
1/2 c. flour
1/3 c. semi-sweet chocolate chips

Oil an 8x8" pan.

Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat.  Stir occasionally with a heatproof spatula.

{Don't forget your candy thermometer.}

Boil to 242 degrees, stirring frequently.

Remove from heat and stir in the butter, vanilla, and flour.

Pour the syrup into a 9x13" pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.

Scrape the syrup into the bowl of a stand  mixer.

Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes.  Scrape into the prepared 8x8" pan and spread evenly with an offset spatula.

Sprinkle the chocolate chips on top, lightly pressing them into the fudge.

Let the fudge cool and set, at least 2 hours.  Chill in the fridge for 30 minutes if the chocolate chips are still soft.

Store in an airtight container, or like we did, in the fridge.  I thought the fudge was even better after a day or two.

How would you like a copy of Sweet Confections: Beautiful Candy to Make at Home for your very own? Trust me, you want it.  The whole book makes me happy and makes me want to make candy all day long.

Salted chocolate caramel lollipops?  Yes, please.  Strawberry lemonade marshmallows?  I'll take five.

To enter, leave a comment on this post.  That's it!

giveaway now closed...winner contacted.

Random winner will be selected on Thursday, November 10th at 8pm CST.

Dad....whaddya say?  Two kinds of fudge this year?

White Chocolate Raspberry Trifles . . . from Kristan of Confessions of a Cookbook Queen

So, remember that I told you we're doing photography for the book this week?  Well, I have two super special guest posters here while I'm, um, up to my elbows in icing.

Meet Kristan, from Confessions of a Cookbook Queen.  Kristan's blog comes with a warning....do not read in a public place unless you want to have people staring at you while you sit by yourself laughing out loud with tears streaming down your face. (Trust me.) Kristan's blog is hilarious...and delicious.

One more thing....I've had the pleasure to meet Kristan and she is just as funny & adorable & sweet in person...and she really does sparkle...and carry fruit roll-ups in her purse...and smell like sugar.  I love her.  You will, too.

---

Hi Bake at 350 readers!!

I'm Kristan from Confessions of a Cookbook Queen, and I am so excited to be posting for Bridget today. Besides being a fabulous blogger and a talented cookie decorator, Bridget is also one of the sweetest people I've ever met.

And she's tall. And wears cute clothes. And has pretty, curly hair.

I sort of have an obsession with people who have naturally curly hair, because when I was in junior high and high school I wanted curly hair more than anything. I'd wash my straight hair every night, then spray it with gel and roll it up in pink sponge rollers. It took forever and was basically impossible to sleep on. But, I was dedicated.

Then one day my 10th grade year, I rushed into Health Class and flopped into my chair, not realizing that my giant mass of waist length curls had landed on the desk of the boy behind me.

Who just happened to be majorly hot and drove a motorcycle to school. And also, I had never talked to him. Ever.

So I froze. I was too nervous to even move my hair or speak to him, so I sat there hoping that he would say something. And hopefully, that something would be about how beautiful my hair was and how he wanted to spend the rest of his life braiding it or whatever.

But when he spoke up...there were no romantic whisperings. He was kind of irritated. When I turned around to respond, I saw that my hair had taken over his entire desk. Like a giant desk hair monster or something.

Seriously, why hadn't anyone ever told me that my curly hair was HUGE???? So awkward.

And that was the end of my curls.

But the thing with Bridget is that she has the hair I had IMAGINED myself having. Only, mine was made up in my mind and hers is cute and real.

Also, when I said earlier that I was obsessed with Bridget's hair, I meant the good, wholesome kind of obsessed. Not creepy shrine and black and white photos pinned up on the walls obsessed. So...yeah.

Anyways. Bridget did a guest post for me awhile back and she made beautiful Chocolate Raspberry Truffles using her favorite recipe for Raspberry Sauce. So when she asked me to do a post for her, I knew I wanted to make a recipe using her Raspberry Sauce as well. I've been meaning to try it for ages and this gave me the perfect excuse.

These trifles are layered with yellow cake, white chocolate mousse (sort of) and Bridget's Raspberry Sauce. They're quick, easy, and super schmancy.

(click here for printable recipe)

INGREDIENTS

2 oz white chocolate (I used part of a Ghiradelli baking bar)

8 oz tub Cool Whip

Yellow cake, baked and cooled (I used Duncan Hines mix and baked it in a 10x15x1 inch jelly roll pan so it would be thin)

A batch of Bridget's Raspberry Sauce, cooled

Thaw Cool Whip in the fridge. Once it's completely thawed, place white chocolate on a plate and melt in the microwave. Mine took about 2 minutes to completely melt. Allow to cool for a few minutes, then stir the melted chocolate into the Cool Whip. Once it's fully combined, put your trifles together.

Using a small round cutter or a glass, cut circles of cake that are the same size or a bit smaller than the bowls you will be using. Layer a spoonful of raspberry sauce, the white chocolate "mousse", cake circle, more mousse, and top it off with another spoonful of raspberry sauce.

Serve to fancy people.

Or do what I did and eat it for lunch. Delicious!!

Thanks so much to Bridget for letting me visit and I hope to see you over on my blog, Confessions of a Cookbook Queen. Have a fabulous day!!

Desserts for Dudes : Caramel Banana Shortcakes

 
Is it just the men in my family, or do the men in your family love desserts with fruit?

These caramel banana shortcakes are easy, delicious...and a little less "girly" than a strawberry shortcake. Plus there's no line of dolls called "Caramel Banana Shortcake."

There's a cinnamon-buttermilk shortcake, split in two, filled with warm banana-studded caramel sauce, and topped with a brown sugar whipped cream. Yeah, it's good.

Wanna make 'em for your dude?

Caramel Banana Shortcakes
{adapted from an ancient edition of the Dallas Morning News, makes 6}

shortcakes:

2 and 1/3 c. buttermilk baking mix
1/4 tsp. cinnamon
1/4 c. milk (plus more if needed)
1/2 c. mashed banana
1 TBSP melted butter

filling:
16 ounces caramel sauce/topping
2-3 medium bananas, sliced

brown sugar whipped cream:
1 c. heavy whipping cream
1/2 c. packed light brown sugar

Line a baking sheet with parchment paper and preheat oven to 425.

Place a mixer bowl and attachment in the freezer. 

Stir together the baking mix, cinnamon, milk, bananas and melted butter.  Add more milk a tablespoon at a time, if needed, until the dough comes together.  (The dough will be sticky.)

Turn the dough out on a surface coated with baking mix.  Knead 10 times and pat into a 1/2 thick disc.  Cut with a 3-inch circle cookie cutter, pull away the excess dough to make picking the biscuits up off the counter easier. (Dip the cookie cutter in baking mix to prevent sticking.) Place on a cookie sheet and bake for 8-10 minutes, or until done.  Remove to a cooling rack and let cool 5 minutes.

Meanwhile, warm the caramel sauce over low heat.  A few minutes before assembling the shortcakes, gently stir in the sliced bananas.

Make the whipped cream by beating the cream and brown sugar in the chilled bowl.  Beat on high just until stiff peaks form.


Split the shortcake in half.  Place the bottom half on a plate, cover with the banana-caramel sauce.  Top with the second shortcake half and dollop on the whipped cream.  Drizzle on a bit of caramel sauce.  Enjoy!

 
What desserts do your dudes love?

Homemade Strawberry Pop Tarts

 
One reason I like running errands with kiddo is that, well, I just like having him with me. The other is that when I talk to myself in a store, it looks like I'm talking to him.

This is a big problem in a store like Williams-Sonoma.  I find myself "oooing" and "ahhing" and "isn't that cute-ing" all over the place.

When I saw this....

I ooo'd and ahhh'd and isn't that cute'd...and IMMEDIATELY picked up two (one for you, one for me). I think I might have startled the salesclerk working in the area.

These homemade pop tarts are really easy to make...and there is a recipe right on the back of the box.  My only tip for you is...make them the day before you want to serve them. There's a lot of chilling time and waiting time...so plan ahead. You do NOT want to start these when you are trying to get your kids off to school.

Homemade Toaster Pastries (Pop Tarts)
{adapted from Williams-Sonoma Kitchens}

2 & 1/2 c. flour
3/4 tsp. coarse salt
2 TBSP sugar
2 sticks salted butter, cut into chunks
6-8 TBSP ice water
strawberry preserves or jam
1 egg beaten w/ 1 tsp. water
1 & 1/2 c. powdered sugar
2 TBSP milk
pink food coloring
sprinkles

(If you don't have a food processor, combine these with a pastry blender.)  In a food processor, pulse the flour, salt and sugar a few times, until combined.

Add the butter, and pulse until the mixture looks like coarse meal.  Add 6 TBSP of ice water and pulse until the mixture holds together when squeezed.  Add more water, a teaspoon at a time, if needed.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 2 hours, or overnight.

On a floured surface, roll the dough to 1/8th thick. Cut pieces with the large cutter (you will have 10-16 overall depending on how thin you roll the dough).  Place half of the cut pieces on cookie sheets that have been lined with parchment.
 
Spread 1 TBSP of preserves onto each piece, leaving a 1/2" border.  Brush the egg mixture along the edges.  Top each piece with one of the remaining pieces of dough.  Using the toaster pastry mold, press down with the small mold to seal.

Refrigerate for 30 minutes.  Preheat oven to 350.  Bake for 25 minutes or so, rotating the sheets in the oven halfway through.  Let sit on the sheets 10 minutes, then remove to wore cooling racks to cool completely.

Meanwhile, mix the powdered sugar and milk.  Adjust the thickness with more milk or sugar.  Add the pink food coloring.  Spoon onto cooled pastries and spread with and offset spatula.  Add sprinkles.  Let the icing set before serving.

It's like having frosted pie for breakfast.  Just look at those flaky layers.

Do you want one?  I know you do!  How about a $50 Williams-Sonoma gift card to go with it?  

OK....here' s whatcha have to do to enter:
Giveaway closed....congrats to a_manda!!! Look for an email in your inbox!

We're having a BLOGGY SCAVENGER HUNT!

To enter, leave a comment answering the following questions about some fabulous bloggers. (NO PEEKING at the comment above you! The winner will be chosen from the CORRECT entries on Monday, May 23rd at 8pm CST. Be sure to leave a way for me to contact you!!!)
(Giveaway closed....congrats to a_manda!!!)

1. Teresa from Blooming on Bainbridge has a darling doggy.  What is his name?
2. Amy from She Wears Many Hats, well, wears many hats.  How many hats is she wearing in her header?
3. Amanda from i am baker recently made _____________-decorated cookies for the Share Our Strength Bake Sale. (fill in the blank)

Ready....GO!

{This giveaway is not associated with Williams-Sonoma...they only know me as the crazy lady who talks to herself in the store.}

Bunny Bait

If you are looking for something simple, quick and UTTERLY DELICIOUS to make and share for Easter, I have something for you.....Bunny Bait!

This idea actually comes from darling Kellie of This Blessed Nest and her Valentine Confetti.

{Why, yes, I have been dreaming about this since February.}

I followed Kellie's instructions (so pop over there for the recipe) with just a couple minor tweaks:

• I used Easter m&m's (that was probably obvious),
• and plain vanilla candy melts,
• and 2 full bags of popcorn,
• and added....

...Sprinkles!  

Here's my #1 tip for making Bunny Bait....

GET IT OUT OF THE HOUSE!!!

This stuff is highly addictive.  Bag it up and....Put it in your kiddo's lunchbox.  Send it to kiddo's teacher (Hi, Mrs. P!).  Run it over to the neighbors.  Send it with your hubby to work.
 
{And if your hubby is concerned about handing out something called "bunny bait" to his colleagues, tell him "Candied Popcorn" will work just fine.} ;)

It's time . . .time for SALAD!

Let's face it, Thanksgiving is right around the corner and that means pie, turkey, dressing, gravy, bread, sweet potatoes...and oh, did I mention pie?

This year, I'm starting a new plan.  A few more salads before the holidays to counteract the food marathon that starts on Thanksgiving and goes straight through to New Year's Day.


So, I present to you....salad.  {Bake at 350 style}

Caramel Apple Salad

12 fun-size or 6 large Snickers bars
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 c. milk
1 (8 oz.) container Cool Whip
6-8 Granny Smith apples

Cut the Snickers bars into bite size pieces.  Set aside.

In a large bowl, whisk together the pudding mix and milk until smooth.  Fold in the Cool Whip.

Cut the apples into chunks.  Stir into the pudding mixture.  Fold in the Snickers.

Top the salad with thin slices of Snickers, chocolate curls or sprinkles to keep it from being mistaken for potato salad.

{This recipe was given to me by my friend Lisa who is honestly one of the healthiest eaters I know.  Lisa...I can't believe this was even in your recipe box!} ;)

So, who's in?  More salads before Thanksgiving? ;)
 

*sweet* Bird's Nests

Do you remember eating these chow mein noodle bird's nests when you were a kid? I do and they're one of my favorite things to make for Easter!

I found a recipe for them in the King Arthur Flour Cookie Companion. They are really, really simple, too!

Seriously, it'll take you less than an hour (unless you are going to blog about them, then it will take FOUR), assuming you have chow mein noodles, marshmallows and Easter candy on hand. And who doesn't? ;)

Bird's Nests
{adapted from King Arthur Flour Cookie Companion}

3 c. mini marshmallows
3 TBSP unsalted butter
1/2 tsp vanilla
4 c. dry chow mein noodles
small candies, jelly beans, m & m's, etc.

Line a cookie sheet with parchment paper. Set aside.

Over low heat, melt the marshmallows and butter in a large saucepan.

Once melted, stir in the vanilla, then the chow mein noodles.

Coat your hands liberally with shortening, (butter doesn't work as well) and have some nearby for re-coating.

{Your hands will feel so soft all day. :) Hmmm...maybe I should carry a little tub of Crisco in my purse?}

Grab a clump of noodles smaller than a tennis ball and larger than a golf ball. Form into a ball while pressed your thumbs into the middle, forming a nest.

Allow the nests to cool, then fill with with the candy of your choice....

{I used mini Robin's Egg Whoppers.}

{And maybe a mama bird, or Peep, watching over!}

OK...so while I was taking pictures, I thought..."wouldn't these be cute placecards?!?"

Of course, you can probably find a better pen than a ballpoint and cut out construction paper a little neater, but they ARE cute, aren't they?

{I used a toothpick to attach the Peep to the nest.}

---

Remember to link up your Easter goodies and crafts here. Or, just go check them out...I am blown-away with all of the CUTE ideas!!! You guys are so fun! I'm stealing ALL of your ideas next year!

Related Posts:

• Good Eggs
• Fluffy Easter Chicks
• Here Comes Peter CottonTail

My Latest Obsession

Have you ever eaten a Chocolate Raspberry Truffle from Godiva? OK, this doesn't taste as good as that, but I think it's as close as yogurt can get.


My latest obsession is raspberry sauce. Most days for lunch, I'm adding it to Greek Yogurt with some chocolate chips and convincing myself it's health food.

Raspberry Sauce

2 tsp cornstarch
3 TBSP sugar
1/3 c. water
12 ounces frozen raspberries, thawed (not thawed work, too...it just takes longer)

In a small saucepan, stir together the cornstarch, sugar and water. Add the raspberries and cook over medium heat. Stir constantly until the mixture boils. Continue stirring and boil one additional minute.


Pour the sauce into a mesh sieve placed over a bowl to remove seeds. The sauce can be served warm or cold. Store in the refrigerator.


Yogurt isn't the only thing made more delicious with this sauce. Coming later this week......

Oh, yeah.