Sebastian’s Remarkably Wonderful Brownies

Somehow, Dorie was correct. These brownies are both a bit fudgey and a bit cakey. Not one or the other fully, and yet they are delicious. They are not “traditional” tasting brownies, but they are good when you want brownies that are a little different. They aren’t more work than some other brownies, but they do require a mixer.

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Two Layer Cookies and Cream Chocolate Fudge

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.

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Almost-Fudge Gateau

My friend Lisa made a flourless (or almost flourless) chocolate cake for us and I loved it! It was not my first time having one of them, but this particular one was so fudgy. I was flipping through a cookbook later and came across this recipe. Even though it sounded pretty close to Lisa’s version, I still wanted to try it because apparently I really needed some fudgy chocolate cakes. This is full of chocolate, and I used extra dark when I made it, including some unsweetened chocolate.

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Oatmeal Fudge Bars

I think it’s pretty obvious to people who know me that I absolutely love chocolate. Last year when I was trying to lose a little weight I managed to go without it for a few days. The first day wasn’t a big deal, but boy was that second day horrible! After that, I was fine. I then gradually added treats back in. Of course, I’m back in almost full form. I made a chocolate chunk pie a little while ago (recipe coming soon) and I kept going back for more. I was almost relieved when it was finally gone so I wouldn’t be tempted by it anymore! When I made this I made sure to take 3/4 of it to work.

There is something about chocolate and oats that is a good combination. My friend Lisa made these bars with white chocolate and I loved them, even though I’m not always a white chocolate fan. So, feel free to make it with whatever chocolate you prefer. I was thinking I might even try two layers one time–one white, one chocolate–to see how it turns out. We each have a copy of the magazine this recipe came from (Cook’s Country Chocolate Desserts). I haven’t made anything else from it yet because it feels like I am getting a new cookbook each week I have to try! But, it definitely has some good-sounding recipes.

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Forging–or Fudging–Ahead!

I am beginning this blog with the hope of chronicling recipes I have made that are hits and also some of the misses.  It will be nice to look back and remember both the progress and the fun in making new things.  My husband K and I both like to cook, although I think I am a bit more obsessive about food than he is.  We started dating after I shared some fudge I had made with him–I had of course prefaced the tasty treat by telling him a day earlier that it was the best fudge in the world.  It was a recipe I had learned in college and continued making for years winning many fans.  No one seemed to care that it was simple, they just knew it was tasty.

The recipe comes from my Better Homes and Gardens cookbook.  They had a fancy fudge recipe and a simple, fast, and “healthier” fudge recipe, so I of course went for the latter.  All you do is take …

  • A can of sweetened condensed milk
  • One ounce of unsweetened chocolate
  • One bag of semi-sweet chocolate chips
and melt them together over low heat in a small saucepan until nice and smooth, stirring constantly with a wooden spoon or heat resistant spatula.  Then, turn off the heat, and add any mix-ins, including vanilla extract and marshmallows/nuts/etc. Spread the fudge into a foil-lined 8×8 pan and let it sit out until cooled. You can chill it, but then the chocolate gets the untempered-look.
See how easy?
I gave the recipe out countless times, but people didn’t want to make it, just eat it.  I can’t say I blame them, but there came a time when I was tired of making fudge and wanted to move on to fancier things.
Since then, my cooking repertoire has extended past basic American and Italian into Chinese (thanks to my in-laws), Indian, and “Mexican” (not really authentic, but tasty!).
If you aren’t bored yet, I promise to include pretty, or at least useful, pictures and some advice to avoid any pitfalls (or advice for ways of saving the result after you messed up!).

For starters . . . my sunken middles

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became a yummy strawberry cake with (almost) no evidence of the middle at all!
I look forward to sharing more stories and food with anyone interested in following along.