Archive for December, 2013
Thank you Kris Bordessa at Attainable Sustainable for introducing me to this fabulous fudge recipe. I put my own spin on it this Christmas season by infusing it with some of my favorite ingredients–coconut and walnuts.
Servings: 1 9×13″ pan — plenty of thick pieces
3 cups semi-sweet chocolate chips
1 cup butter
4 1/2 cups sugar
7-oz. jar marshmallow creme
12-oz. can evaporated milk
2 tbsp. vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut (divided–if you have time, toast it!)
1 tsp. Espresso powder or black onyx powder
1 tsp. coconut extract (opt.)
3/4 cup mini chocolate chips (opt. Ghirardelli are my fav)
- Place the chocolate chips, butter, and marshmallow creme in a large bowl.
- In a large cooking pot, heat together the evaporated milk and the sugar. Bring the mixture to a slow boil then keep it simmering at medium-high heat. Stir the mixture for 8 minutes. (Watch it! It can boil over.)
- Pour the hot milk mixture into the bowl with the chocolate chips.
- Beat the mixture using an electric mixer until it starts to thicken.
- Stir in vanilla, coconut extract, 1 cup coconut, walnuts, and mini chocolate chips.
- Prepare a 9 x 13″ pan by lining it with parchment paper, coat lightly with cooking spray.
- Spread the fudge mixture into the prepared pan. Sprinkle with the remaining coconut. Gently press the coconut into the fudge.
- Place the fudge into the refrigerator until the fudge becomes hardened.
- Cut into smaller 1″ pieces using a sharp knife.
Tip: I like to place the pieces into mini paper muffins wrappers. The perfect bite-sized pieces ready for eating!
I’m happily drowning in apples around my house–we’re snapping up every last Honey Crisp apple until the season is over. But all those extra apples need a place to go (when we’re not munching on them). My idea? Waffles. To up the apple-y flavor I thinned the batter with apple cider and a touch of maple flavoring.
But I wanted these apple waffles to be filling enough to serve for dinner. So I used plain Greek yogurt for a dose of protein in the mix and added in some whole-wheat flour. Walnuts round out the nutrient boost to make these waffles worthy of dinner.
Servings: 5 waffles
Prep time: 10 minutes + baking
1 1/2 cups flour (I use 1 cup all-purpose, 1/2 cup whole-wheat)
1/2 cup sugar
1/2 tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup plain yogurt
4 tbsp. butter, melted and cooled
1/3 cup apples, diced small
1/4 cup milk
1/3 cup apple cider
1/4 cup walnuts, chopped small
1/2 tsp. maple flavoring
- Preheat your waffle iron.
- In a large bowl whisk together flour, salt, baking powder, baking soda, and salt.
- Whisk together yogurt, butter, milk, maple flavoring, and the egg.
- Stir in walnuts and apple dices; thin the batter with apple cider.
- Add batter to the waffle iron according to the manufacturer’s instructions. Cook through.
- The waffle will be soft when you remove it from the iron and will then firm up as it cools.