2 Minute Chocolate Fudge 

I love chocolate fudge and have a made from scratch version in my cookbook, “Blaise the Baker Dessert First” as well as a “quicker” version that uses sweetened condensed milk and chocolate chips. This newest version though is quickly becoming my favorite one! I am highly recommending everyone to try this! It literally takes two minutes to stir it up. The longest – and hardest part – is having to wait for the fudge to chill in the refrigerator for an hour. Patience is a virtue! I am sharing this recipe – with step by step photographs – on my Facebook page which can be found by clicking here – http://facebook.com/blaisethebaker

2 Minute Chocolate Fudge

4 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 stick (4 oz) unsalted butter, cubed fine
1/4 cup chocolate milk
2 teaspoons pure vanilla extract
Pinch of salt

Start by lining a loaf pan with plastic wrap. Spray the plastic wrap with non-stick cooking spray.

In a large bowl sift together the confectioner’s sugar and unsweetened cocoa powder. Add in the prepared unsalted butter and the chocolate milk.

Microwave on high for 1 minute, 30 seconds.

Remove and whisk until smooth.

Add in the pure vanilla extract and salt.

Whisk again.

Pour into prepared loaf pan and wrap with sides of plastic wrap. Place into the refrigerator for one hour.

Remove and cut. Serve.

Enjoy!

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Classic M&M Cookies 

I love the color – and taste – of these deliciously old-fashioned cookies! They take me right back to my childhood and buying cookies at the mall. These are chewy inside and have a slight crunch outside. I used dark chocolate M&M candies for these but you can use your favorite variety.

Classic M&M Cookies

1 cup solid vegetable shortening
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups white all-purpose flour
1 1/2 cups M&M candy

Start by preheating your oven to 375 degrees F. Line two large baking sheets with parchment paper.

In a large bowl combine the solid vegetable shortening, light brown sugar and white granulated sugar. Combine until no white shortening streaks are visable. Mixture will be thick.

Beat in the two large eggs.

Stir in the pure vanilla extract, baking soda and salt.

Gently fold in the white all-purpose flour.

Gently fold in 1/2 cup of the M&M candy.

Roll dough into teaspoon size balls and place on prepared baking sheets. Top the rest of the cookies with the remaining cup of M&M candy.

Bake, one baking sheet at a time, in preheated oven for 13 minutes.

Remove and allow to cool.

Enjoy!

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Chew This! Sharing Recipes

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column is all about celebrating love with recipes and memories! I love celebrating life by doing things for the ones you love, sharing memories with one another, making new memories and by swapping classic family recipes. I have known Theresa Pierce for many years now and over time have gotten to know her family as well. She is an excellent cook and the gene runs in her family. Today I am sharing not one – not two – but THREE recipes from Theresa’s family. Two from Theresa’s Grandma Mary and one from Theresa’s Mom, Grace. All of the recipes I am sharing my family and I love as well – and I hope you and your family will make these, enjoy them and pass them along! 

Also my “Ask and Answer” feature is about casseroles and sharing even more recipes! 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Grandma Mary’s Graham Cracker Treats

Grace’s Cap’n Crunch Treats


Grandma Mary’s Cheesy Chicken Casserole

http://www.thecouriertimes.com/neighbors/neighbors_features/article_88784e35-ad56-5444-807c-de4a3dc8e036.html

Enjoy!

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Chew This! Nancy’s Homemade Crunchy Peanut Butter Cups

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com


My newest column is all about sharing recipes and memories with family and friends. A couple weeks ago my Grandma Deloris had the chance to “Live A Dream” and she did so by visiting “Rose City Bowl” in New Castle, Indiana! Grandma was a professional bowler for 48 years and did not think she would ever get the chance to bowl again. It was an emotional – and memorable – experience that we are so thankful for. Huge shoutout and special thanks to Glen Oaks Health Campus for making her dream a reality! Shoutout and special thanks also to Nancy McCormack for sharing with me her recipe for homemade crunchy peanut butter cups! These are delicious and I highly recommend them!

Also my “Ask and Answer” feature is about chicken salad, tarragon, lemon and more tips. Check it out!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Nancy’s Homemade Crunchy Peanut Butter Cups

http://www.thecouriertimes.com/neighbors/neighbors_features/article_1c837505-0e39-5f1f-9e9c-01f658ff8620.html

Enjoy! 

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Rocky Road Bark

I love the flavor combinations of rocky road and I love chocolate bark – so what could be better than combinding them together? The fabulous part about this recipe – aside from the fabulous results – is that the recipe can literally be transformed into millions of different flavor combinations! I use semi-sweet chocolate for the base but feel free to use bittersweet chocolate, milk chocolate, white chocolate or even a combination of chocolates all swirled together. Also top with anything your heart desires. Crushed up potato chips, crushed peppermint candies, dried fruit, candy sprinkles – ANYTHING! 

How fabulous is that!?

Rocky Road Bark

1 1/2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
2 cups chopped walnuts, lightly toasted
2 cups mini marshmallows
1 1/2 cups mini semi-sweet chocolate chips
1 cup white chocolate chips
1 tablespoon solid vegetable shortening

Line a baking sheet with aluminum foil and place on top a sheet of parchment paper. 

In a large bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds, until the chocolate is melted and smooth and glossy. 

Carefully pour the melted chocolate directly in the center of the parchment paper. Using the back side of a spoon spread the melted chocolate out into a rectangle about the size of 12 inches by 18 inches. You want the chocolate thin enough to snap when cooled but not too thin as to break when loading on the topping. Be careful not to make the chocolate too thick either or it will not form traditional bark. 

Once the chocolate is formed sprinkle on the lightly toasted walnuts, mini marshmallows and the mini semi-sweet chocolate chips.

In a microwave safe bowl combine the white chocolate chips with the solid vegetable shortening. Microwave on high power 2 minutes, stirring every 30 seconds until the white chocolate is melted and smooth and glossy. 

Take a spoon and drizzle the melted white chocolate over the entire surface of the bark. Use whatever pattern you desire but I think that a single line back and forth across horizontally looks the best. 

You may not use all of the white chocolate. 

Place into the refrigerator for 2 hours. 

Remove and carefully break the bark up into pieces. Store at room temperature. 

Enjoy!

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Pretzel Candy Buttons

Anyone ever had these!? Delicious!

“Pretzel Candy Buttons”

Place dark salted round pretzels on a parchment lined baking sheet. Place a HERSHEY’S KISS in the middle. Bake at 275 degree F. for 3 minutes. Remove and place a M&M’s candy in the center. Place in refrigerator for 15 minutes. Remove. 

Enjoy! 

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Chew This – Christmas Divinity 

Christmas is just around the corner and one of my favorite Christmas memories is that of old-fashioned Christmas candy. Ribbon candy, lemon drops, chocolate covered cherries, candied pecans and made from scratch divinity are just some of the Christmas candies that fill my dreams around this time of year. 

Have you ever had divinity? Divinity is an old-fashioned beaten candy that is typically made with egg whites. It is a personal favorite in my household around the Holidays and I really think after you try this recipe, it will become a personal favorite of you and yours as well. 


Christmas Divinity 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_cebeeebd-ae41-5eab-bf9f-82e61b296675.html

Enjoy! 

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Sally’s Candy Addiction GIVEAWAY Winner

THANK YOU to everyone who entered my “Sally’s Candy Addiction” GIVEAWAY! There were hundreds of entries, but only one winner could be picked…

The winner is… (drum roll, please)

Nick Wilson!!!

Congratulations! I will be emailing you shortly…

For those who did not win – STAY TUNED for more giveaways in the future!

Blaise

GIVEAWAY – Sally’s Candy Addiction

I LOVE this cookbook! What is not to love with recipes for ALL types of candy such as – marshmallows, candied apples, popcorn balls, cake pops, candy bars, bark, truffles, caramels, fudge and MORE! PLUS there is a great section in here about melting chocolate and the tips and tricks involved, that really make it foolproof. Did I mention the gorgeous color photos for EACH and every recipe!?

Matter of fact, I LOVE this cookbook so much – I am wanting to spread the love and give a copy away! I really think this cookbook will be loved by everyone, and I highly recommend you enter to win! Also check out Sally’s website (http://sallysbakingaddiction.com) as well as her FIRST cookbook (which I also love), “Sally’s Baking Addiction”.

How to you enter to win!?

Scroll down, past the picture…

Sally's Candy Addiction Blaise the Baker Giveaway

ENTER TO WIN by clicking on “a Rafflecopter giveaway”…

a Rafflecopter giveaway
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Good luck!

Blaise

UPDATE: (10/26/2015) The giveaway is now closed. THANK YOU to everyone that participated! A winner will be announced shortly! Watch your emails…


-Blaise

Nigella Lawson’s Vanilla Fudge

A couple of weeks ago, I made a Nigella Lawson recipe for “Vanilla Fudge” that I found on her website. I had printed it out months ago and finally got around to making it – and WOW – SO rich, delicious and super addictive! If you are watching your weight – look away, because this recipe will make your blood race.

It makes a LOT – but share with your family and friends. Or – just make it last. This fudge will last about a week at room temperature. I shared most of mine… SOME of mine… OK – I shared a little…

Her recipe makes about “77 pieces” – which is about right, depending on how big you cut the pieces. I cut mine into smaller than normal pieces due to their richness and “full of sugar” flavor – which I enjoyed quite a bit…

ALSO – this recipe makes the PERFECT gift to give to your Valentine’s Day friends… xo

Nigella's Vanilla Fudge Blaise the Baker

Nigella’s Vanilla Fudge

2 sticks soft butter
1 14 oz can sweetened condensed milk
¾ cup milk
2 tablespoons light corn syrup
4 cups granulated sugar
2 teaspoons vanilla

Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm / 12 x 8 inch or 25cm / 10 inch square, or use a throwaway foil tin.

Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.

Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage. How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!

When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.

Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter – this is quite steamy and strenuous – and pour and push into the prepared tin. Smooth the top as well as you can.

Put in the fridge to cool, but don’t keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.

Enjoy!

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