Peanut Butter Fudge

Since my butterscotch fudge didn't turn out as planned, I decided to try one more fudge recipe this holiday season: peanut butter fudge . . . and it was a success!

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup peanut butter
3 tablespoons unsalted butter, room temperature and cup into little blocks

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper.

Combine the sweetened condensed milk, vanilla, peanut butter chips, peanut butter, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Pour the fudge into the prepared dish and smooth the top with a spatula. Refrigerate for 5 hours or until the fudge is firm.

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Sea Salt Nutella Fudge

Source

I've made homemade caramels, marshmallows, and even candy corn. But for some unknown reason I've been intimidated by fudge. I don't know why. It's not difficult to make. So I decided to tackle it this holiday season. I absolutely love hazelnut-chocolate spread and I love chocolate and salt, so when I found this recipe I knew it had to be my first fudge recipe. But I do have a confession. I didn't use Nutella. I used Jiffy's Hazelnut-chocolate spread. It's cheaper and just as yummy.

Recipe comes from here.

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 cup hazelnut-chocolate spread
3 tablespoons unsalted butter, room temperature and cup into little blocks
sea salt

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper and spray with cooking spray (you can also grease it with butter).

Combine the sweetened condensed milk, vanilla, chocolate chips, hazelnut-chocolate spread, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Double boiler

Pour the fudge into the prepared dish and smooth the top with a spatula. Sprinkle with sea salt. Refrigerate for 2 to 5 hours or until the fudge is firm.

Sprinkle with salt

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator. 

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Chocolate Covered Cherries

I love chocolate covered cherries. In high school my mom used to always put a box in my stocking. In college, I treated myself to a box every Christmas season when they began popping up in the grocery store in abundance. This year I decided to make my own. Chuck, my future father-in-law, considers himself a connoisseur of chocolate covered cherries. He loves them and has tried a lot of different kinds. He absolutely loved these. He even told me I should be proud of myself, they were that good. Eric was madly in love with them too.

With that said, these chocolate covered cherries were supposed to have liquid centers. However, the centers stayed cream, a very tasty cream, but still a cream. So if you're looking for a recipe for chocolate covered cherries with liquid inside, this recipe isn't for you.

Fair warning, these need to age for about a month to get the best flavor so you have to start early, like in November.

Ingredients:
2 5-ounce jars of maraschino cherries (roughly 60)
1/3 cup butter, softened
1/3 cup corn syrup
1/2 teaspoon salt
2 teaspoon cherry liquid from the jar of cherries (you can also use vanilla extract, almond extract, or brandy)
3 3/4 cups powdered sugar, sifted
2 cups chocolate chips*

Directions:
Drain the cherries in a strainer and dry the cherries using paper towel. You want to get the cherries as dry as you can, but be careful not to crush them. Reserve 2 teaspoons of cherry liquid.

In a large bowl, combine butter and corn syrup. You can use an electric mixer or do it by hand. I did it by hand with ease. Stir in cherry liquid and salt. A cup at a time, add the sugar to the mixture until it is well incorporated. After about 2 1/2 cups and began kneading the sugar into the fondant.

Take about 1/2 tablespoon of fondant, wrap it around a cherry, and place on a wax-lined cookie sheet. Repeat with the remaining cherries. Freeze for 1 hour.

Melt chocolate in a double boiler or in the microwave. Since chocolate is easy to burn, only microwave the chocolate for 30 seconds at a time, stirring between intervals, until it is melted and smooth. Coat the cherries in chocolate and place them back on the waxed cookie sheet.

Place the chocolate covered cherries into the freeze for 30 minutes then transfer them to an air-tight container and store for 7 to 30 days in the refrigerator. 

*The original recipe calls for 2 cups chocolate chips. I probably used double that. I always end up using a ton of chocolate when coating stuff.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn: Peppermint and Cinnamon
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Shortcut Caramel Sauce

Whenever I make caramel, whether its sea salt caramels, pumpkin caramels, or caramel sauce, I have to use a candy thermometer. One day I hope to gain that sixth sense that warns you when the caramel is about to burn. As of yet I do not have. The couple of times I've tried to do caramel without a thermometer, I burnt it.

I wanted to make apple cider cupcakes with a caramel filling and spiced rum frosting. I also wanted to use homemade caramel sauce, but I didn't want to get my candy thermometer out. As much as I love caramel, I mind it a little nerve-wracking to watch the degrees go up one by one on the thermometer, positive the moment I look away, it will burn. I know you can make caramel with condensed milk in the microwave, but I'm not a huge fan of condensed milk. I'm not totally sure why. But I found another short-cut caramel recipe you can make in the microwave that doesn't call for condensed milk! I still think caramel made on the stove top tastes better, but this is pretty damn good and damn easy.

Ingredients:
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1/8 teaspoon lemon juice
1/2 cup heavy cream, warmed
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla

Directions:
In a medium glass bowl, mix the sugar, corn syrup, and lemon juice together. Microwave the caramel until it just barely has an amber color, 5-8 minutes. If you microwave it for too long, you can burn the sugar. Allow the caramel to sit for about 5 minutes. As it does, you'll see the caramel continue to darken. I microwaved mine for 5 minutes, waited 5 minutes, and got this result:

Next time I may try to microwave it for longer to see if I can get a more intense color and flavor. Keep in mind that all microwaves cook differently.

While waiting for the caramel to darken, heat the whipping cream and vanilla extract in a small sauce pan. You don't need to bring it to a boil, just warm it so it doesn't cause the caramel to seize up.

Add the cream to the caramel a few tablespoons at a time. Beware that the sauce will bubble as you do this. Stir.

Once the cream is incorporated, stir in the butter until its melted and well combined. Allow to cool, pour into jar, and store in the fridge.

Like I said, so easy.

Enjoy!

~Krissy

For more autumn recipes, click here.

Slow Cooker: Pumpkin Butter

One of the drawbacks of always testing out and coming up with new recipes is that you rarely get to make the dishes you already know and love. Eric and I went up north last weekend to see the fall colors and relax. Most of the trip was cold and rainy but absolutely beautiful.

We also made some of your favorite dishes. Eric made parmesan-seared chicken for us one night and I made baked potato soup for us another night. For dessert I prepared Eric his favorite fall treat: pumpkin dip with cinnamon-sugar pastries. He gets giddy like a little kid every time I make it. But me being me, I had to test out at least one new recipe: pumpkin butter.

My parents are big pumpkin butter fans. Sadly, it's ridiculously expensive to buy, but it's relatively inexpensive to make. And my mom kept telling how much better it tasted than the store-bought.

Ingredients:
15-ounce can of pumpkin puree
1/2 cup of apple cider
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
3/4 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:
Mix all the ingredients in a small crock pot. Set on low and cook for 2 to 3 hours. Once the pumpkin butter reaches the consistency you desire, place it in an airtight container. Store in the refrigerator.

Makes about 2 cups.

My dad puts pumpkin butter on toast. My mom likes it on peanut butter sandwiches. I like it on pancakes. You can put it on bagels, muffins, French toasts, waffles, oatmeal, graham crackers . . . whatever you'd like.

Enjoy!

~Krissy

For more autumn recipes, click here.