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.


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Cookbook Corner – Food Network Sweet

This week’s “Cookbook Corner” is…

Food Network Sweet Cookbook Blog

“Sweet: Our Best Cupcakes, Cookies, Candy and More” By: The Editors of Food Network Magazine

I have wanted this book from the minute I heard the publication news. It is a compilation of “Food Network Magazine” desserts! The photographs are amazing (as are the recipes) and all in color and “glossy” print. The pictures almost leap out at you – unlike the magazine – and you can almost taste the desserts featured in these pages…

I know a lot of people are questionable at first about purchasing a “compilation” book, but this one is well worth it! Not only does it gather up all of the recipes and puts them together into one place, but it also contains recipes not originally featured in the magazine.

Honestly – there are 3 recipes that are well worth the price of the book! “Red Velvet Layer Cake” (page 226), “Banana-Marshmallow Meringue Pie” (page 134), and the “Peanut Butter and Jelly Chocolate Bars” (page 90). I have made these 3 by far the most of out of this book, and they have received the most compliments…

Every red velvet cake recipe that I come across, I make. I am a huge fan of red velvet cake and have a few “rules” when it comes to making one. The frosting HAS to be cream cheese, the cake HAS to be RED and it MUST be a layer cake. This recipe (page 226) fits all of those requirements, and then some! It is by far one of the BEST red velvet cakes I have ever made… and I’ve made a LOT! (It’s also a showstopper at 4 generous layers!)

The “Banana-Marshmallow Meringue Pie” (page 134) is a new favorite of my Grandma’s, and the “Peanut Butter and Jelly Chocolate Bars” (page 90) have been requested twice since my first batch.

The book is filled with delicious recipes and is split into the following categories…

Cupcakes and Whoopie Pies – Check out the “Blueberry-Lemon Whoopie Pies” (page 55) for a refreshing taste on the original! The lemon really “brightens” up a heavy cake, and the blueberry ads delicious “pop”.

Cookies and Bars – “Salted Pretzel-Marshmallow Bars” (page 86) are marked as my next recipe to try. There is also a fun “kid friendly” activity on page 93 that involved puzzle shaped sugar cookies, that I will be trying with my younger cousins soon…

Candy and Snacks – “Fruit Jellies” (page 97) are only THREE ingredients and a delicious, fun spin on a childhood favorite! “Cereal Brittle” (page 121) is also a fun trip back to childhood!

Pies and Crumbles – I’ve marked the “Pumpkin-Chocolate Chiffon Pie” (page 133) to make for my family this Thanksgiving, as well as the “Mississippi Mud Pie” (page 145).

Fake-Out Cakes – I’m not really a fan of cakes that look like other food. For example, a cake in the shape of a peanut butter and jelly sandwich (page 182) and a cake that looks like a flowerpot (page 196). I glanced at this chapter, but did not mark any recipes. It would be GREAT for people who are into this sort of thing…but I’m not. The details and directions looked very easy to follow though, in case I change my mind…

Show-Off Cakes – Don’t have the title “Show-Off Cakes” scare you away…these are just regular layer cakes for the most part. There are a few bundt cakes thrown in – but everything is very easy to put together. Even the “Dulce De Leche Crepe Cake” looks simple and easy – delicious too! (I have also marked this one to try…)

Frozen Treats – These are mostly “ice cream cakes” and if you are a fan – check this chapter out! Anything and everything you could imagine…all beautifully done! Check out the “Salted Caramel Ice Cream Cone Cake” (page 265) if you are interested (or wondering) about the picture on the cover…

Holiday Desserts – These are mainly “Holiday Themed” desserts and are listed in the categories as listed from above. Check out page 306 for delicious “Caramel Apple” ideas! Yum…

I highly recommend this book for those with a sweet tooth! Amazing book…

To buy the book, please click here…

To learn more about “The Food Network” (including a Food Network STORE), please click here…

To get an INSIDE look at the book (including a few recipes), please click here…

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.