Symphony Fudge

2 c. heavy whipping cream

4 c. sugar

3 (4.25 oz.) Symphony Bars (milk chocolate bar with almonds and toffee)

2 sticks unsalted butter, cut into cubes

1 c. mini marshmallows

2 tsp. vanilla

Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray; set aside. Add whipping cream and sugar to a large saucepan and whisk until combined. Make sure to use a large pan or your mixture will boil over. Heat over medium heat, stirring frequently, until mixture comes to a boil. Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING.

Meanwhile, to the bowl of a stand mixer (or large bowl), break up the candy bars and add to the bowl along with the cut up butter, marshmallows and vanilla. After the sugar mixture has boiled for 10 minutes, remove from heat and carefully pour over the chocolate mixture in the bowl. Do not scrape the edges of the pan (we don't want sugar crystals in the fudge). Start mixer on low speed and gradually work your way up to medium speed. Mix until everything is well combined and mixture is smooth and starts to lighten in color. Pour into prepared pan and spread out evenly. Allow to cool for one hour, then cover and refrigerate until completely cool. Cut into squares and serve. 

Christmas Fudge

This was Aunt Merle’s famous fudge recipe. Mema used a similar recipe, if not this very one.

Combine the following ingredients in a large pan or bowl:

18 oz. package chocolate chips

7 oz. jar marshmallow creme

1 teaspoon vanilla

2 cups chopped walnuts

2 sticks butter

Then:

Mix together in heavy pan the following two ingredients:

4 1/2 cups sugar

12 oz. can evaporated milk

Bring to boil and cook 7-9 minutes, stirring constantly. Combine hot mixture with chocolate mixture in the large bowl. Stir until smooth, then pour into buttered 9x13” pan. Let set and cut into squares.

Chocolate Cream Pie

1 baked pie crust

2/3 cup sugar

1/4 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk, 2%, or nonfat

1 teaspoon vanilla

1/2 cup chocolate chips

1 cup heavy whipping cream

1/4 cup powdered sugar

Mini chocolate chips or grated chocolate for garnish, optional

Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over medium-low heat until thickened, stirring constantly, about 5-8 minutes or longer. Be sure to get in the corners of the pan when you’re stirring. Cook until the consistency of medium-thick pudding. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight. Before serving, make the whipped cream. Beat cold heavy whipping cream in a bowl until stiff peaks form, adding powdered sugar slowly during the mixing process. Spread on the pie and garnish with mini chocolate chips or grated chocolate, if desired. Double recipe if using a deep dish pie pan. This recipe makes enough for an 8-inch pie.

Chocolate Pizza

sounds weird, huh...chocolate pizza--but this was such a yummy treat.  Recipe came from Leah Pitzak (Aaron's family).  I've never made this, but Leah says it is very simple.  She shared some with us when we were visiting this last september.


        12 oz. chocolate chips (semi-sweet)
        2  6 oz. pkgs of white chocolate (or white chocolate chips)
        2 cups rice krispies
        2 cups miniature marshmallows

 Melt chocolate chips with 6 oz. of white chocolate. Remove from heat and mix in rice kripsies and marshmallows. Pour into 9x13 pan and spread out evenly. Drizzle with remaining 6 oz. of melted white chocolate. Refrigerate and slice.

• Chef’s comments:    This was a Christmas teacher gift to me from one of my students.  It was so tasty, I couldn’t stop eating it. She kindly gave me the recipe and I’m excited to share it with you. It’s very quick and easy but looks special enough to be a gift.

Fudge

1 bag semi-sweet chocolate chips
1 C. butterscotch chips
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1/2-1 tsp. almond extract

combine in pan on med low-med heat.  Stir until smooth and melted. Don't bubble.
Pour into 8x8 baking dish (lined with parchment paper).

Lava Baby Cakes

Here you go Mom . : ) She just made these delicous treats while visiting with Aaron and I. She said you may need to cook them for a little less time to keep the inside more gooey! Yum yum!


Makes 6 servings:

1 3/4 C. (10 1/2 ounces) semisweet chocolate pieces
2 T. whipping cream
3/4 C. butter
3 eggs
3 egg yolks
1/3 C. granulated sugar
1 1/2 t. vanilla
1/3 C. all purpose flour
3 T. unsweetened cocoa powder
Powder sugar (optional)
Raspberries (optional)

1. for filling, in a small heavy saucepan combine 3/4 C. of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 mins or until firm.

2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C. chocolate pieces and the butter over low heat until melted. Removed from heat; cool.

3. Form filling into 6 equal size balls: set aside. Lightly grease and flour six 3/4 C souffle dishes or six 6 ounce custard cups. Place dishes or cups in a 15x10x1 inch baking pan; set aside.

4. In a mixing bowl beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 5 minutes or until lemon colored. Beat in cooled cholcate mixture on medium speed. Sift flour and cocoa powder over mixture; beat on low speed just until cominged. Spoon 1/3 C. batter into dishes. Place 1 ball of filling into each dish. Spoon remaining batter into dishes.

5. Bake in a 400' oven about 13 minutes or until cakes feel firm at edges. Cool in dishes for 2-3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates. If desired, dust with powdered sugar and garnisht with raspberries. Serve immediately.

Chocolate Waffle Cookies

3T bakers cocoa
1 T oil
1/2 C margarine
2 eggs
3/4 C sugar
1 t vanilla
1 C flour
dash of salt

Method:

Mix all ingredients together. Drop by teaspoonfuls onto a hot waffle iron and cook about 5 mins for each batch. Remove to a plate to cool.

Peanut Butter Frosting
1/4 - 1/2 C smooth peanut butter
3-4 T powdered sugar
1/4 C milk

Method:
Melt peanut butter in the microwave--about 30 seconds. Using a wire wisk or a gravy wisk, alternate into the melted peanut butter tablespoonfuls of sugar and milk till a creamy paste forms. When the consistency is like toothpaste you are ready to frost! This is not an exact recipe, so just add ingredients till you have enough, or you think it looks right.

Hello Dolly's

This is a great dessert from my Aunt Jeanne.

1 stick of melted butter
1 C graham cracker crumbs
1 C chopped nuts of your choice
1/2 pkg Chocolate Chips
1 C coconut
1 can sweetened condensed milk


Method:

In a 9" square pan layer the ingredients in the order listed. Bake 30-35 mins at 350F. Allow to cool for 15 mins before serving. They are great warm or cool!