World's Easiest Fudge

This recipe is great. Simplifies fudge so even a child could do it (with adult supervision).

2/3 cup evaporated milk
1 2/3 cups white sugar
1/2 tsp. salt
1 1/2 cups mini marshmallows
1 1/2 cups chocolate chips
walnuts (optional
1 tsp. vanilla extract

Mix the milk, sugar and salt in a medium saucepan. Heat over medium heat until it reaches a rolling boil and continue to cook at this level for 5 minutes.
Remove from heat and add marshmallows, chocolate chips, walnuts and vanilla. Mix thoroughly until its all blended together.
Pour into a greased 8x8 or 9x9 pan and let sit on the counter for 1 hour. Then refrigerate for 1 hour. Remove from fridge and cut into bite size pieces.

For a fun twist, you can add other things to the fudge. I sometimes use peppermint extract instead of vanilla. Gives the fudge a nice minty flavour. Or you can substitute different flavour chips ie. butterscotch or white chips.

It only takes a few minutes prep time, and its super easy. My family loves this fudge, especially at the holidays, mixed in with all the other goodies.

Making butter.

I don't know how many of you may remember this, or have ever done this with your kids or as a child yourself.

When I was in grade 2, my teacher showed the class how to make butter. From scratch. Without a huge butter churn :)

Simple recipe:  whipping cream (35%)
                       salt (optional)
                       clean baby food jars

Pour 1 1/2 inches of whipping cream in the jar and add a dash of salt. Close the lid and shake the living hell out of the jar :D

If you did this without the salt, then you may stop part way through the process and end up with whipped cream. If you keep going, you will eventually hear what sounds like water swishing around in the jar. This is when you know the butter is done. Drain off the liquid and enjoy your freshly made butter on bread, muffins, or bagels.

Baking cookies with the munchkins

Its Saturday, and I have been spending some time with the 2 youngest members of the family. Spencer is 2 and Carter is 9 months. We have been having a relaxing day, playing with all the toys, rolling around on the floor and getting messy with lunch.
This afternoon, we decided to try baking cookies. Fun stuff with tiny people :)  Spencer loved getting his hands in the dough and making little cookie balls. Here is our recipe for chocolate chip cookies.

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) milk chocolate Chocolate Chips or Semi-Sweet Chocolate Chips
• 1 cup chopped nuts (optional)

1.  Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies. 

You can substitute other kinds of chips for the chocolate ones depending on your preferences.

Easy Peasy Truffles

I cam across this super easy idea for truffles over the holidays. With a little tweaking here and there, I present to you the first of many food based blogs on my site. :)

Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature (margarine can be used, but butter works better)
¾ cup light brown sugar, packed (white sugar is ok if you don't have brown sugar)
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract (substitions ok)
½ cup mini semisweet chocolate chips ( I use normal size chocolate chips)
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips or sprinkles (for garnish)

Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

Use a small cookie dough scoop (or a melon ball scoop works fine) to form 1 inch balls. Place on a wax paper-lined baking sheet and freeze for a minimum 1-2 hours. Can also be moved to a container and frozen for later use.

When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.




 Variations:
1. Replace the vanilla extract with peppermint and use crushed candy cane instead of chocolate chips. This makes a nice festive truffle. Also, the chocolate used for coating could be switched to white chocolate.
2. Use chopped cranberries and nuts for a fruity truffle. After coating in chocolate, sprinkle coconut on top or roll in it to cover the whole truffle.
3. Use peanut butter chips instead of chocolate to make a peanut butter truffle. You can sprinkle or roll in crushed peanuts for a crunchy treat.

            


Store in the refrigerator (for up to 2 weeks) and serve cold. . Makes about 5 dozen.