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06 December 2011 @ 10:46 pm
Christmas Goodie Recipes, part I  
KAHLUA FUDGE

Bam. THIS RIGHT HERE. Make this.



1 1/3 cups Granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup Evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon Salt
2 cups Semi-sweet chocolate. pieces
1 cup Milk chocolate pieces
2/3 cup Chopped nuts
1 teaspoon Vanilla
Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.



Chocolate Caramel Dreams

Oh, yeah, baby. Right in my mouth.



1 pkg. Rolo's
1 box Devils Food Cake mix
1/2 cup flour
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Butter your fingers (trust me) and take a small ball of dough and form a ball around the Rolo. (Only use enough dough to cover the Rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.



COFFEE TOFFEE

Holy COW, this stuff is good.



1 cup (2 sticks or 8 ounces) butter
1/2 cup light brown sugar
1/2 cup white sugar
1 1/2 teaspoons molasses (can swap corn syrup or honey)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 1/2 teaspoons instant espresso powder
1 cup semisweet chocolate chips, or 6 ounces semisweet chocolate, chopped
1/2 cup chopped hazelnuts (toasted, skinned and cooled) or another nut of your choice
Line a small baking sheet (mine are 9×13, to fit in my puny oven) with parchment paper or a silicon mat and set aside.
In medium heavy saucepan (I used a 3-quart) with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt and espresso together over together. Cook over medium heat, stirring occasionally with a whisk (one that reaches into the corners is especially helpful here) until the temperature approaches 250F, at which point you should stir constantly until it reaches 300F.
Pour immediately into the prepared baking sheet — you can spread it more evenly with a offset or silicon spatula but don’t worry if you have neither. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts and then, if you’re as impatient as we are, you can slide the sheet onto a cooling rack in the freezer until the toffee is set.
Break into pieces and store in an airtight container. If you’re kitchen runs warm, you might prefer to keep it in the fridge so the chocolate doesn’t get soft.

I have used ELEVEN POUNDS OF BUTTER AND 20 POUNDS OF SUGAR, so far. Holy diabetic coma and clogged arteries, Batman. I've worked hard for the past few days.



Abbey did not work hard today.

And finally, a picture of Ethan with his new glasses. I think he's pretty cute.


 
 
I am:: bed
I feel:: tiredtired
I hear:: Storage Wars
 
 
 
Mala13oct on December 7th, 2011 10:12 am (UTC)
WOW!! I am so trying out all of this. HEE!!

PS: do you have a good shortbread recipe please? I want to make some and would love a tried and tested version.
sarea okelanisarea_okelani on December 7th, 2011 06:50 pm (UTC)
Carrie - Those all look SO GOOD. The turtles especially appeal to me. I loved Rolos as a kid and surrounding them with devil's food cake just seems like the best idea ever.

Mala - This may or may not be what you're looking for. If you're looking for plain shortbread, that kids would like, this isn't it. This is more of an adult shortbread (and sooooooo good): Espresso-Chocolate Shortbread Cookies
Mala13oct on December 8th, 2011 10:38 am (UTC)
WOW!!! Thank you for this! I am so making this. HEEE. I'll take out my butter now. and no that's not an euphemism of any sort despite sounding dodgy!
carriescribblescarriescribbles on December 25th, 2011 03:01 pm (UTC)
Holy COW. I just looked at that link... amazing.

I have more sweets in my house than anyone could ever possibly eat, but I really want a bite of one of those.