Monday, June 29, 2009

Blond Microwave Fudge

My mom makes this in her Microwave. The fudge recipe used to be on the back of the Marshmallow creme jar. That is where she got the Microwave part anyway. She adapted it to make the blond fudge. It was well received and she'll be making it again.
FYI-I don't like white chocolate. I do really like her milk chocolate fudge though and just in case YOU like white chocolate, you can try this one out.
Microwave Blond Fantasy Fudge
1 1/2 cubes butter or margarine (3/4 cup)
3 cups granulated Sugar
2/3 cup Evaporated milk
12 oz White chocolate chips
1 jar Marshmallow creme
1 teas vanilla
1 cup chopped Nuts, optional (I like Cashews)

Butter a 9x9" pan. Microwave the butter in a 4 qt microwavable dish until melted. 1 minute depending on your microwave. Add Sugar and Evaporated milk and mix well. Microwave on high 5 minutes, stirring after 3 minutes. Stir well, scrape down sides of bowl and microwave 5 1/2 minutes stirring again at 3 minutes. Add white chocolate chips, stir until melted in, then add the marshmallow creme, vanilla and nuts (if desired). Pour into buttered pan and leave at room temperature 4-6 hours. Cut and enjoy.

To make this chocolate fudge substitute the white chocolate for real chocolate or semi-sweet chips.
I prefer to put in Milk chocolate chips and Cashews for the nuts. YUMMY!

Wednesday, June 24, 2009

Chocolate PB Oatmeal Cookies

I made up my own recipe today for some cookies to take to a girl who has been keeping Vincent busy during swimming lessons. She takes him out to the grass and follows him around making sure he doesn't eat the rocks and sticks he likes to pick up and doesn't let him go into the pool. She really deserves some cookies! These have just about everything. I decided to use some cooked white beans again as a substitute for butter to see if they worked here. They really do.
1/2 cup Cooked White Beans (boil dry white beans until soft and then add them to recipe instead of butter. You don't have to mash them. The mixer does that. You can measure them out in 1/2 cup increments and freeze them in snack size sandwich bags. Just thaw in fridge or microwave 40-60 seconds and they are good to go.)
1/2 cup Shortening
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Peanut Butter
2 Eggs
1 teaspoon Vanilla
1/4 cup Baking Cocoa
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Flour
1 cup Oatmeal

Mix beans, shortening, and sugars with peanut butter until smooth. Add eggs and vanilla. Mix until smooth and a little fluffy. Add in dry ingredients and mix until oatmeal is covered with the chocolate cookie dough.
Place on greased cookie sheet (just in case). These don't spread out much. Bake at 350 degrees for 8-10 minutes. Let cool 1 minute on cookie sheet before moving to cooling rack.

Monday, June 1, 2009

Chocolate Chip Melt-A-Ways

These cookies are soft and yummy. I got the recipe from my foods class in high school.
This is still a favorite cookie recipe. They are soft because they have powdered sugar instead of brown sugar.

Chocolate Chip Melt-A-Ways
2 ¼ cup All-Purpose Flour
1 teaspoon Baking Soda
1 cup Butter (softened)
¾ cup Granulated Sugar
¾ cup Powdered Sugar
2 Eggs
1 teaspoon Vanilla
2 cups Chocolate Chips or M&M's or anything else you like

Preheat oven to 350° F. Sift Flour and Baking Soda together (I usually skip this and just add them in at the end.) Set aside. Beat Butter and Sugars together. Beat in Egg and Vanilla. Add Dry Ingredients. Stir in Chocolate Chips. Drop by tablespoonfuls onto ungreased cookie sheets about 2 inches apart. Bake for 8 minutes or until light brown. Cool on racks. Makes about 48 small cookies.