Smores Fudge

This recipe was extremely rich, decadent, and delicious.

If you have a sweet tooth this is definitely for you!

I think next time I'm going to cut down the sugar amount.

Adapted from here.

Ingredients:

7 oz. marshmallow creme
1 1/2 c. white sugar
2/3 c. evaporated milk
1/4. c. unsalted butter
1/4 tsp. salt
2 c. milk chocolate chips
1 c. semisweet chocolate chips
1 tsp. vanilla extract
6 graham crackers, chopped plus some crushed for garnish
2 c. mini marshmallows, plus extra for garnish

Directions

1. Line an 8x8 pan with parchment paper. Set aside. Place the marshmallows in a single layer on a cookie sheet and freeze.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a boil, let cook for 5 minutes while stirring constantly.

3. Remove from the heat and stir in chocolate chips. Stir until completely melted and incorporated. Stir in vanilla and chopped graham crackers. Add frozen marshmallows. Pour into prepared pan.

4. Top with reserved marshmallows and crushed graham crackers. Refrigerate for at least 2 hours or until set.

Eclairs

Eclairs are one of my favorite desserts but every time I've ever eaten them they were from a bakery. There is something scary about making your own... but there shouldn't be.

I found a recipe on allrecipes and decided to try this recipe out. It turned out awesome! I only changed a couple of things.

The eclairs themselves turned out flaky and light. They had a ton of little air pockets inside to hold the custard. The custard is a "cheat" custard since it starts with instant pudding but that's why it's great. It only took a couple of minutes to put together.

Yields 10 four inch eclairs

For the dough:

1 stick unsalted butter (1/2 c.)
1 c. water
1 c. flour
1/4 tsp. salt
4 large eggs

For the custard:

1 box instant vanilla pudding
1 1/2 c. cold milk
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. vanilla

For the chocolate:

1/2 c. semisweet chocolate chips
1/2 tsp. shortening

Directions:

For the dough:

Preheat oven to 450.

In a medium saucepan bring water and butter to a boil. Reduce heat to low and add flour and salt. Stir vigorously  the mixture will begin to separate from the sides and will form into a ball.

Remove from heat. Add eggs in one at a time. Stir well after each addition. Spoon dough into a pastry bag fitted with a large tip. Pipe dough onto a baking sheet lined with parchment paper. Make the eclairs about 4 inches long. (I used a ziploc bag with one of the corners cut off)

Bake 15 minutes, reduce heat to 325 and bake for an additional 25 minutes. Cool completely on a wire rack.

Split the eclairs with a serrated knife and fill with custard.

Dip the tops of the eclairs into the chocolate mixture. Allow to set before eating. You can place the eclairs uncovered into the freezer for 10 minutes.

For the custard:

In a medium bowl combine pudding mix and milk. Stir well, refrigerate 5 minutes or until set.

In a medium bowl beat heavy cream into stiff peaks. Slowly add powdered sugar and vanilla. Fold into prepared pudding.

For the chocolate:

In a microwave safe bowl combine chocolate and shortening. Microwave for 30 second increments until melted. Be careful not to burn.

Chocolate Nutella Buttercream Cupcakes

Chocolate Cupcakes
from Paula Deen

Ingredients:

2 1/4 c. flour
2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. vegetable oil
1 c. strong brewed coffee, cooled
3 large eggs
8 oz. sour cream
1 tsp. vanilla extract

Directions:

1. Preheat oven to 350. Line cupcake pan with liners.

2. In a large bowl: Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

3. Add oil, coffee, and eggs. Beat on medium until well mixed. 

4. Add sour cream and vanilla and beat just until combined.

5. Fill cupcake cups 2/3rds full. Bake 16-18 minutes. Let cool in pan for 5 minutes then move to a rack to finish cooling.

6. Frost with yummy nutella buttercream frosting!

Nutella Buttercream Frosting
As seen on Kitchen Treaty.

Ingredients:

1 c. (2 sticks) unsalted butter, room temperature
2 c. powdered sugar
2/3rd c. Nutella (or hazelnut chocolate spread)
1 tsp. vanilla extract
pinch kosher salt
2 Tbsp. heavy whipping cream

Directions:

1. In a mixing bowl: Mix butter and powdered sugar until well combined. 

2. Add nutella. Mix well.

3. Mix in vanilla and salt. 

4. Mix in cream on medium speed until fluffier and lighter in color and texture. About 2 minutes. 

5. Spread on everything!

White Chocolate Raspberry Cheesecake-Lightened Up!!

This is not a new recipe for me. This is the 5th time I'm making it and I've always followed the recipe exactly. I never really thought to try to make it a "lighter" version...But let's face it...it's still full of fat and sugar.

I used fat free cream cheese instead of regular, seriously cut down the sugar, left out the cornstarch...

The original version has 824 calories, 56.6g. of fat, 58g. of sugar, 68.8 carbs. 

THIS version has 467 calories, 20g. of fat, 43 sugar, and 53 carbs.

Overall this was still really good. If I didn't know the full delicious fatty taste I wouldn't be missing anything. BUT I've tried the rich decadence before so I'm kind of biased.

I also did not choose to bake this in a water bath and I typically always do this with my cheesecakes. Not sure how that affected the cooking time.

Since I typically only make this for special occasions (like Thanksgiving) I think I will be making the full fat version. The original version also says it serves 16 but I don't know if I could make that work :)

original recipe: http://allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/

Serves 8

Ingredients

1c. chocolate graham cracker crumbs

2 Tbsp. unsalted butter, melted

24 oz. fat free cream cheese, room temperature

2 Tbsp. sugar

3 large eggs

1 tsp. vanilla

12 oz. white chocolate chips

1/2 c. half-n-half

2 c. frozen raspberries

1/4 c. water

1 Tbsp. sugar

1 c. heavy cream (half pint)

1 Tbsp. powdered sugar

1 tsp. vanilla

whipped cream

fresh raspberries

Directions:

1. Line a spring-form pan with parchment paper. Preheat oven to 325.

2. In a blender or food processor: Grind graham crackers to crumbs. Combine butter and graham cracker crumbs to make a crust. Press into spring-form pan.

3. In a small saucepan: combine frozen raspberries, 1 Tbsp. sugar, and water. Bring to a boil and simmer for 10 minutes. Strain through a mesh strainer to get rid of the seeds.

4. Combine chocolate chips and half-n-half in a bowl. Microwave for 30 seconds. Stir. Microwave for another 30 seconds and stir. Chips will start to melt. Depending on the microwave you might need to do additional 15 second increments. Don't burn the chocolate.

5. In a large bowl: Beat cream cheese and 2 Tbsp. sugar. Beat in eggs one at a time until smooth. Add chocolate mixture. Mix well.

6. Pour half of the cheesecake mixture into the spring-form pan. Top with 3 Tbsps. of the raspberry sauce. Pour remaining cheesecake mixture.

7. Pour about 3 Tbsp. of raspberry sauce over the top in parallel lines about 1 inch apart. Swirl the sauce with the tip of a knife to create a marbled effect.

8. Bake for 1 hour. Check on the cheesecake. Cook for additional 15 minute increments if necessary. Mine took about 1 1/2 hours.

9. Let cheesecake come to room temperature. Transfer to a plate and cover. Let sit in the freezer overnight or 8 hours.

Top with whipped cream and fresh raspberries. (optional)

Ingredients	Calories	Carbs	Fat	Protein	Sugar	Fiber
Hyvee - Fat Free Cream Cheese, 3 container (8 oz (28 grams) ea.)	720	48	0	96	48	0
Great Value - Pure Cane Sugar, 9 tsp	135	36	0	0	36	0
Mccormick's - Pure Vanilla Extract, 1 tsp. (5mL)	12	1	0	0	1	0
Hyvee - Grade A Large Eggs, 3 Egg (50g)	210	3	14	18	0	0
Nestle's - White Chocolate Chips, 1 container (24 tbsp (14g) ea.)	1,680	216	96	0	216	0
Organic Valley - Half N Half, 8 TBSP	160	4	14	4	4	0
Honey Maid - Chocolate Graham Crackers, 7 full cracker sheets	455	84	11	7	28	7
Great Value - Unsalted Sweet Butter , 2 tbsp (14g)	200	0	22	0	0	0
Great Value - Red Raspberries (Frozen, No Sugar Added), 2 cup (140 g)	160	34	2	4	12	18
Generic - Filtered Tap Water, 2 oz.	0	0	0	0	0	0
Add Ingredient

Total:	3732	426	159	129	345	25
Per Serving:	467	53	20	16	43	3

Pie Crust

I just recently discovered this recipe and I love it! It was super easy and my favorite part is that you can use it right away! Most pie crust doughs you have to let chill for an hour... Ugh, I hate waiting! When I decide to make pie it's usually a last minute thing.... This is Ree Drumond's recipe, aka The Pioneer Woman. 

Ingredients:

3 c. all-purpose flour

1 tsp. salt

1 1/2 sticks of cold unsalted butter, diced

3/4 c. vegetable shortening

1 egg, lightly beaten

5 Tbsp. cold water

1 Tbsp. white vinegar

Directions:

1. Combine flour and salt in a large mixing bowl. 
2. Add butter and shortening. Use a pastry cutter or a fork to break up the butter and combine the mixture. This takes 3-4 minutes.
3. Add egg.
4. Add water and vinegar.
5. Gently combine together. This makes 2 pie crusts. 
6. Divide dough into half, roll each out to 9 inches. 

Note: I have had success with only making half of this recipe before. 

Chocolate Chip Cheesecake Dip

Warning! Warning! If you are on a diet do not read any further!

This is definitely not a healthy dish, but it is divine and definitely worth making for a special get together.


Ingredients:

2 8oz. Cream cheese packets
2 sticks unsalted butter
2 cups powdered sugar
3 Tbsps. brown sugar
1 tsp. vanilla
1 1/2 c. Mini semi-sweet chocolate chips
1/4 c. chopped nuts (your choice, I had almonds)

Directions:

1. Let cream cheese and butter sit at room temperature for 1 hour.

2. In a large mixing bowl, beat cream cheese and butter till smooth. Add sugars and vanilla. Stir in chocolate chips and nuts.

3. Refrigerate until ready to serve.

4. Serve with crackers, pretzels, cookies, fruit, etc.


Hope you love it,

Elvira