dessert

Mocha Fudge

December 18, 2008 by Tiffany King 21 Comments

I hope you have will power, because this stuff is perfect, smooth, deep chocolate. It’s easy to make and turns out every time.

Gather up your ingredients:

12 oz. package semi-sweet chocolate chips
1 cup milk chocolate chips (not the full bag you see in the pic)
2 Tbs. milk
1 can sweetened condensed milk
4 tsp. instant coffee dissolved in 1 Tbs. water or 1 Tbs. coffee liqueur
1 tsp. vanilla
1 cup nuts, optional

Dig in the very back of your pantry for the coffee liqueur. Wipe the dust off the bottle and take a good sniff. Ponder how good this would be to pour into hot chocolate.

Okay, back to the recipe. Put all the ingredients (except the nuts) in a heavy saucepan and melt them together over low heat. When it’s good and smooth, pour it into a foil lined pan (add the nuts first if you’re using them). I have made this many times with the instant coffee and it’s also good that way, so if you don’t have liqueur, don’t feel you need to buy any.

Pop the pan into the frige and chill for about 3 hours. Turn the fudge out onto a cutting board and peel off the foil. Cut into small squares. Wetting the knife helps this process go smoother. Store in the fridge and try not to eat the whole pan by yourself!

Frozen Fruit Cups

December 17, 2008 by Tiffany King 7 Comments

These fruit cups are part of our Christmas breakfast. They’re great because you can make them ahead of time and the recipe makes a lot.

Gather up your ingredients:

Print Recipe

No ratings yet

Frozen Fruit Cups

Servings: -15 servings

Ingredients

1 can 12 oz frozen pineapple juice concentrate, thawed
orange juice 2 juice cans full
water 1 juice can full
1/2 cup sugar
3 medium firm bananas sliced
16 oz frozen sliced, sweetened strawberries
1 can 15 oz mandarin oranges
1 can 20 oz crushed pineapple
clear plastic cups

Instructions

Combine all ingredients in a large bowl.
Ladle into the cups and freeze. I place all the cups on a cookie sheet to keep them upright in the freezer.
To serve, set them out of the freezer for 40-50 minutes or defrost them a bit in the microwave. Feel free to substitute ingredients as you like.

Amish Oatmeal Cookies

December 16, 2008 by Tiffany King 33 Comments

My sister-in-law shared this recipe with me. She got it from a bed and breakfast she stayed in. These cookies are soft and chewy, a little butterscotchy with sweet powdered sugar gathered in the crinkles. Yum!

Print Recipe

3.67 from 9 votes

Amish Oatmeal Cookies

Ingredients

2 cups brown sugar
1 cup butter
2 eggs beaten
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cups flour
3 cups quick cooking oats
1/2 tsp. salt

Instructions

Cream the sugar and butter.
Add beaten eggs and vanilla and beat till combined.
Stir together the dry ingredients and then mix with the wet ingredients.
Chill the dough.
Form into balls and roll them in powdered sugar.
Place on cookie sheet and press the balls down a bit.
Bake at 375 degrees for 8 min or so. Don’t over bake them.

Toffee

December 15, 2008 by Tiffany King 11 Comments

Of all the delicious ways to eat a stick of butter and lots of sugar, Toffee is one of the best.

This is easy to make, but you do need a candy thermometer. I clipped the recipe out of an old Southern Living magazine. There are all kinds of yummy variations but we go for plain and simple at our house.

Print Recipe

5 from 2 votes

Toffee

Ingredients

1 cup sugar
1 cup butter
1 Tbs. light corn syrup
1/4 cup water
1 cup semisweet chocolate chips

Instructions

Lightly grease a baking sheet.
Bring the sugar, butter, corn syrup and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until the mixture is golden brown and the candy thermometer reads 290-310 degrees (or Hard Crack)
Pour the mixture onto the baking sheet.
Sprinkle with the chocolate chips and let them stand for a minute until they begin to melt. Spread them out evenly over the top.
Chill for an hour and break into pieces.

Chocolate Chip Cheeseball

December 11, 2008 by Tiffany King 25 Comments

Like chocolate chip cheesecake, only easier.

Gather up your ingredients:

Santa begged me to be in the picture. He’s old. He has no beard because my sister and I used to rub the soft little beard when we were little and now the beard is just gone. He was part of a salt and pepper set that belonged to my Grandma.

8 oz cream cheese, softened

1/2 cup butter, softened

1/4 tsp. vanilla

3/4 cup powdered sugar

2 Tbs. brown sugar

3/4 cup miniature chocolate chips (plus some for the outside)

Graham crackers

Cream the cream cheese and butter together with the vanilla. Gradually, add the sugars and mix until combined. Stir in the chocolate chips. Place the mixture onto a piece of plastic wrap, shape into a ball and refrigerate. Roll in more chocolate chips (or chopped pecans, if you like).

I make 2 small cheeseballs, but you could make just one big one.

Enjoy!