Tag Archives: desserts

Sludge Fudge

22 Mar

For my coworkers birthdays, I have sent surveys to ask for their favorite desserts.  My one coworker said “anything with raspberries and chocolate” so I went about trying to find a fun recipe that included both.  I was surfing through allrecipes.com and came upon a beautiful looking chocolate and raspberry layered fudge recipe. 

It started out pretty good… made some easy chocolate fudge and layered it on the bottom… then made some of the raspberry fudge and layered it on top, then topped it with raspberries. 

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It sure looked pretty.

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That is… until I tried to get it out.

Turns out, the top layer didn’t actually set up.  It was basically raspberry mush… and it caused what can only be defined as “goop” to spread all over the fudge below as soon as I cut into it.

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Don’t get me wrong, it still tasted DEElicious, but it was a sloppy, gooey, sticky mess.

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The notes on the recipe said that a lot of people had this issue, and I should have listened.  Only a few people had issues, so I figured they screwed up and if I followed the recipe pretty closely, I’d be fine.  Wrong.  It didn’t seem that the ratios between the chocolate fudge and the raspberry fudge were that different, but white chocolate does act very differently.  I would make this again, but with more white chocolate and no cream, and perhaps some gelatin.

 

________________________
RECIPE
________________________

 

Raspberry Truffle Fudge

  
recipe image
Rated: rating
Submitted By: Leeza
Photo By: littlemisscook
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 40
“A unforgettable double-layer confection that’s absolutely perfect for your true love!”
Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed
milk
1 1/2 teaspoons vanilla extract
salt to taste
 
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips (substitite white chocolate to get the top layer to be pink)
Directions:
1. Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
3. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Copied from Allrecipes.com 3/18/2012

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Meringue Minis

24 Dec

So… now you have mastered meringues after watching my first forray into vlogging.  And you’re ready to pump it up a bit?  Good.  here is an awesome thing to do with meringues that actually made the president of my company say it was the best dessert he has ever had.   

So how do you do it?  Well… if you won the first NYC Nom Nom giveaway, you can make them yourself in the non-stick baking cups that I am obsessed with.

You just use the same meringue recipe and pour it into the cups.

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 I used my fingers to spread the meringue up the sides of the cup.  I was hoping this would create a divot to fill with whipped cream and berries.

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 But a few minutes into cooking, I realized that just the opposite was happening.

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I wound up getting pretty little mounds of meringues that were perfectly fluffy on the inside and crispy on the outside. 

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 While the domes made them impossible to fill, they sure looked lovely. (I actually remade this a few days later and didn’t move the batter up the sides… it wound up flat on top.  Still delicious, but these look much more fun.)

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 I wound up having extra batter, so I took the extra and combined it with fall spices (cinnamon, cloves, and nutmeg) and putting it into a separate dish.  It was delicious, but wouldn’t really come out of the dish.

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 The mounds wound up perfect perched in homemade schlag and some balsamic strawberries.

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Now that it’s winter and strawberries are about $100 per pint, I need to find some fruit to replace the berries.  But if you have access to berries, this is just perfect. 

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Trust me.  You and everyone else will LOVE this!

Merry Christmas Nom World.

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Chocolate Salty Balls

30 Aug

I had read about cake balls in just about every food blog I touched for a few months, so when a co-worker’s birthday came up, I had to try to make them. 

The idea is that you bake a regular cake, break it up and combine it with cake frosting so it becomes a fudgy texture, roll it into balls, then dip it in melted chocolate and let them harden.  What could be bad about that?  I actually chose to do brownies and combined it with cream cheese frosting.  Here are the rolled balls:

I had read that the dipping process could be hard as the balls are heavy and fall off a toothpick, so upon exploring candy dipping advice, I saw an ingenious idea.

It’s simply a plastic fork with the center two tines removed.  Easy peasy!  I made sure the balls were big enough to sit on the outer tines and then you just dip and scoop them out. 


One of my favorite things with chocolate recently is to add some sea salt.  (One of my favorite all-time recipes is chocolate covered toffee with salt). 

I know some people don’t love salt with chocolate, so I made some sweet versions.  The salted ones were GONE before the sweet ones were even halfway eaten. 

But they made for such a fun birthday treat!

Next time I really want to try red velvet cake + cream cheese or banana cake + vanilla frosting.

The recipe is really simple, but if you need some tips, here are two links:

http://allrecipes.com//Recipe/cake-balls/Detail.aspx

and

http://www.thekitchn.com/thekitchn/tips-techniques/how-to-make-cake-pops-078637 (they feature the cuter version of putting them on lollipop sticks!)

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