Lovin' From the Oven

Chocolate Walnut Fudge

by 10 Comments


I’ve definitely tried my share of fudge recipes. One of my best friends is fudge connoisseur and always insists on having fudge. For him, it’s always the same thing… plain chocolate fudge- no add ins, no extra flavoring, no toppings. How boring, right? Well, my boyfriend’s cousin graduated the other day and I decided to make some fudge to add into his celebration basket that I was giving him. Luckily for me, he’s not a picky one so I could add whatever I wanted. In my opinion, fudge isn’t fudge without some walnuts.. so that’s exactly what I made.

This is my favorite fudge recipe so far out of the 3298209384 fudge recipes that I’ve tried. I found this recipe on allrecipes.com a while ago with over a thousand reviews, so I knew I had to try it. With the many times that I’ve made this recipe, I’ve come to edit it myself and create my perfect fudge. I put the marshmallow creme in the end instead of the beginning and use all semisweet chips instead of a mixture of milk chocolate and semisweet (that’s really up to you). The 5 minutes of boiling is the most important part! You must let the ingredients boil for that long, but stir the entire time! Fudge is really easy/fast to make, it’s just a bit tedious and tiring because you have to stir so much. The end result is totally worth it, I promise!

  • 1 (7 ounce) jar marshmallow creme
  • 1 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 3 cups semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Line an 8×8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in marshmallow creme and semisweet chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Nutty, Chocolaty, Swirly Sour Cream Bundt Cake

by 9 Comments



I know, I know.. another recipe from Dorie?! I just couldn’t help it. Her book is too good, how can you resist? I’ve always been intrigued of baking with sour cream… it always produces the moistest cakes! I would have never thought of using sour cream in baking; it just seems so contradictory. But who am I kidding, with all these bacon related desserts popping up, I’m really beginning to second guess myself.

This recipe was perfect (except that I pulled it out of the pan a little bit early and the top fell apart, hence no picture of the complete product). It was light, fluffy, moist, and flavorful. I loved how the sugar mixture hardened a bit and had a bit of a crunch. The nuts were a nice touch, but I would probably leave them out next time because I’m not that big of a fan of nuts. I would probably leave the chocolate pieces out, too, because I’m a simple kinda girl. It would actually taste like the cinnamon crumb coffee cake from Starbucks. Delish!

Now you must be wondering, “where’s the recipe”?! I’m sorry to say that I’m not posting this recipe because I’ve already posted one from her, and I really think you should buy her book! This recipe is found on page 182 of Baking: From my Home to Yours. Trust me, it’s really worth it. If there’s only one book you buy this year, make it this one!

I’ll be out for the next couple days since I’m getting my wisdom teeth pulled out tomorrow at 11AM. 🙁 I’m actually kind of nervous about being knocked out, since I have never been knocked out in my entire life. Any words of advice? My meals for the next couple of days will consist of yogurt and smoothies. Wonderful!

Chocolate, Toffee, & Almond Cookies

by 11 Comments



WOW! Where did all you people come from? Apparently a giveaway was all it took to bring you guys out of your shadows. 🙂 I’m so overwhelmed with the responses I got on my last post, thank you! It also bought me some time for posting because I’ve been so busy with finals coming up this week that I haven’t had time to update my blog as often as I normally do. I’ll probably be taking this week off as well, considering I have 4 essays to write by Wednesday. Eeeekk! Talk about a week of all nighters. Thank goodness I only have to do all of this ONE more time and then I’ll be done with school for good!

Remember, the last day for my giveaway is this Saturday by midnight! So if you haven’t left a comment there yet, I’d recommend doing it before time runs out. I’ll be posting again briefly on Sunday to announce the winner since I won’t have time to bake next week, either. :/
Now on to the cookies… I LOVED them! They were thick & chewy, sweet and salty. I was lucky enough to be contacted by Oh Nuts! a couple weeks ago to sample some of their items. I received dried blueberries, dried strawberries, and slivered almonds. Boy was I surprised to see that I got a POUND of each! I used the slivered almonds in these cookies to bake with, and they surely are addicting! Speaking of addicting, I couldn’t stop eating the dried strawberries. They tasted just like fruit leather, but seemed healthier… a perfect alternative when you need to satisfy that sweet tooth! What’s even better is that Oh Nuts! sell their items in bulk; When buying in bulk, you know that you’re saving money by stocking up on necessary items!
The only thing I would change about this recipe is that I would cut down the brown sugar to 3/4 cup instead of 1 cup the next time I make them (and I will be making them again) because I found the cookie to be a bit sweet. I would either do that, or substitute using a dark chocolate/bittersweet chocolate bar to chop up instead of milk chocolate. Besides that, the cookies were perfect.

  • 1/2 cup softened butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups AP flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/4 cups of chopped chocolate (you can use chocolate chips if you’d like)
  • 1 cup of toffee pieces
  • 1 cup almond slivers
1.) Preheat oven to 375 degrees.
2.) Mix dry ingredients together in a separate bowl: all purpose flour, baking soda, & salt.
3.) Cream together butter & both sugars. Add eggs & vanilla, mix well. Slowly incorporate the dry mixture into the sugar mixture.
4.) Stir in the chocolate chips, toffee pieces, & almond slivers.
5.) Drop by tablespoons onto baking sheet. Bake 8-10 minutes.

Categories