Happy almost Halloween! I thought this would be a good recipe to share today for a few reasons. One, it is super kid-friendly. Kids can help you make them (although I did not have the Fudgelet help this time). Kids will also like eating them. Also, this is a super easy recipe to make. Perfect for a Halloween party to share with others. You could make these more Halloween-like by turning them into some cute creatures or using Halloween colors to dip them in. I’m sure you can be more creative! I will mention that I started getting a bit lazy and messy so some of them look more marbled than they need to…but I also feel like it doesn’t matter.
Do you know what helped get K interested in seeing me again after we started talking, but before we started dating? Discussion of how I make the best fudge in the world. It’s why I named my blog FudgingAhead. Now, I’m not saying I am really so awesome. I am saying that this recipe is awesome. There might be better tasting fudge out there. I doubt it, but it is possible. But, I doubt there is easier fudge that tastes as amazing as this. I’ve shared my recipe for fudge before, but this time I’ve switched it up a bit. I’ve made it into two layers, and changed the base chocolate layer a bit. I would say I’ve improved it. The top layer is another fudge recipe I used to make for my Oreo fan, but it is a bit on the sweet side. I like this two layer version because you get the sweetness tempered by a dark chocolate base.
As I’ve been talking about for the last week, I helped provide desserts for a friend’s baby shower. At first it started simple, with cookies. Then, I decided to make a chocolate cake. When I was making the cookies, they were supposed to be more domed, like ice cream. I thought it would look cute to put them in chocolate cups and make them look like ice cream scoops. That’s where the idea for the candied hazelnuts first came from. Well, I had leftover pastry cream from the cake, and the cookies didn’t look like ice cream…they were also too big for the cups! So, a new dessert was formed.
We recently had a visit from K’s family. His parents and brother came to visit. Since they’d never visited us while we’ve been married I was very nervous! I wasn’t sure what to expect from the visit, especially because they had been here before and already done most of the sight-seeing. It’s always a little weird having house guests, especially with ones you are close. You want to keep them happy, but they also want to be easy guests. This means that you might ask what food they want while here, but they say “whatever you want”. Eek! I need strict guidelines. Tell me you want squid, and I will give you squid. If you want chocolate, well, you know I have a lot of that. 😉
This is a super easy way to make your own marshmallow fluff at home. It doesn’t have preservatives, so don’t expect to store for long periods of time, but you can easily whip it up and use it in a recipe. I wanted to use it in an ice cream recipe, so I simply made it right before I churned the ice cream. Then, after the ice cream was done churning, I just stirred it in. You will see more of this in a post coming soon…
You could also title this post: Yummy Chocolate Stuff for Ice Cream, or Exploring the Many Uses of Coconut Oil and Chocolate. Basically, coconut oil is awesome because you can melt it and make tasty treats, then let it cool to room temperature and it hardens. But, it isn’t as unhealthy as other “hard-at-room temperature” fats. I have been trying to use it different ways to explore its properties. There is a slight coconut flavor with it, but if you add enough other ingredients, you don’t notice it (in case you don’t want coconut-flavored everything).
Yeah, that sounds like heaven, doesn’t it? Many moons ago, it would not have sounded as good. I hardly ever cooked with salt. It was something I would bake with, but even then I would try to use the smallest amounts possible. Then I discovered my big Salt Lover. Both as it reads, and the fact that I love my husband. I apparently usually smell like chocolate (I use cocoa butter body lotion) and he usually is salty (he loves his Utz potato chips). They say salt is necessary for life, and he is certainly necessary for mine. Today he is another year older, and although he may not like having to add another year to his age, I am perfectly happy adding to our time together.
So, to K, my lovable salt-loving husband: you taught me to be a little more ok with salt in my cooking (everything in moderation, I suppose), but you also bring the sweetness. For you, I share this recipe. Perfect for ice cream, brownies, cookies, spoons…you know, whatever can be dipped.