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Icecream cake
I love icecream, but I'm horrible when it comes to baking. I found the recipe online a few months ago, yesterday I decided to try it for the first time, thought it would be an exciting "experiment", as it's as easy as 1, 2, 3.
Ingredients
500 g of your favourite icecream
190 g flour
1 teaspoon of baking powder
1 dl chopped chocolate of your choice
190 g flour
1 teaspoon of baking powder
1 dl chopped chocolate of your choice
Directions
1. Place the ice cream in a bowl and let it stand until it is completely melted (I left mine in the fridge to melt).
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.
2. When the icecream has melted, preheat the oven at 175 degrees.
3. Add the flour and baking powder to the melted icecream, mix thoroughly.
4. Stir in the chopped chocolate.
5. If you do not have a teflon baking pan, it may be good to line the pan with baking paper before placing the dough in it, or use a baking dish.
6. Place the dough in the oven and bake for about 45 minutes. Prick/test with a skewer or wooden stick to make sure it is not sticky inside.
7. Allow to cool before cutting it.
Notes
I doubled the measurements for the size of the baking pan that I used.
Don't make the same mistake as I did and put it in the fridge afterwards without covering it or putting it in a plastic box as this "dries" it out. I used smarties instead of chopped chocolate, they sunk to the bottom of the cake, and the colours all disappeared. All in all it was a good experiment, will definately be making it again, especially if I can find diabetic icecream in the stores again.
Prep Time: 30 minutesDon't make the same mistake as I did and put it in the fridge afterwards without covering it or putting it in a plastic box as this "dries" it out. I used smarties instead of chopped chocolate, they sunk to the bottom of the cake, and the colours all disappeared. All in all it was a good experiment, will definately be making it again, especially if I can find diabetic icecream in the stores again.
Cook Time: 45 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6 - 8 servings
Style: European, Scandinavian
Tie Dye Cheesecake Bars
So groovy man.
Ingredients
FOR THE CRUST:
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
9 graham crackers
6 tbsp. butter, melted
1/4 c. sugar
FOR THE CHEESECAKE:
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
kosher salt
Neon food dye in four colors
Directions
Preheat oven to 325° and line a 8"-x-8” pan with parchment paper.
Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Prep Time: 20 minutesMake crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form, then add to a bowl with butter and sugar and mix until combined. Press tightly into prepared pan.
Make filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined.
Divide mixture between four small bowls (or one bowl for each color you're using) and add a couple drops of food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up the whole mixture. Swirl colors together with a knife.
Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until firm, 3 hours, or up to overnight.
Slice into bars and serve.
Cook Time:
Total Time: 4 hours
Number of Servings: 12
Yield: YIELDS: 10 - 12
Style: American
Warm Banana Boats
This is a camp fire recipe.
Ingredients
You need:
1 Bunch of bananas
1 Jar of Marshmallow Fluff
1 Jar of chocolate (any)
Aluminum foil and a pairing knife
1 Bunch of bananas
1 Jar of Marshmallow Fluff
1 Jar of chocolate (any)
Aluminum foil and a pairing knife
Directions
Take a banana, leave it in the skin
grab your pairing knife
start 1/4 inch from the stem and cut the banana down the middle (do not cut all the way through
1 - 2 tablespoons of marshmallow fluff (adjust to your taste for marshmallow)
1-2 tablespoons of chocolate (adjust to your taste for chocolate)
put your marshmallow fluff and chocolate in the middle of banana (where you just cut)
completely cover in aluminum foil
place wrapped banana with chocolate and marshmallow in the coals of your campfire
let it sit for 3- 5 minutes
remove from coals
unwrap and eat
You have a warm banana with melted chocolate and marshmallow. Its amazing.
Prep Time: 2 minutesgrab your pairing knife
start 1/4 inch from the stem and cut the banana down the middle (do not cut all the way through
1 - 2 tablespoons of marshmallow fluff (adjust to your taste for marshmallow)
1-2 tablespoons of chocolate (adjust to your taste for chocolate)
put your marshmallow fluff and chocolate in the middle of banana (where you just cut)
completely cover in aluminum foil
place wrapped banana with chocolate and marshmallow in the coals of your campfire
let it sit for 3- 5 minutes
remove from coals
unwrap and eat
You have a warm banana with melted chocolate and marshmallow. Its amazing.
Cook Time: 5 minutes
Total Time: 7 minutes
Number of Servings: 12
Yield: 1 serving per banana
Style: American
Gingersnaps for dogs
I found this recipe online I guess was on another site should saved it. rats but I found somewhere similar.
https://www.petguide.com/health/dog/ginger-snaps-dog-treat-recipe/
Ingredients
1 c. Flour (texture) I used buckwheat type
1 c. Flour (Rice flour) I wanted use barley we had it but somehow I could not find in pantry.
1 tsp roasted ginger
1 root ginger(shredded)
1 tsp Cinnamon
1/3 c. Molasses
1/4 c. Canola Oil
1/2 c. Water
1 c. Flour (Rice flour) I wanted use barley we had it but somehow I could not find in pantry.
1 tsp roasted ginger
1 root ginger(shredded)
1 tsp Cinnamon
1/3 c. Molasses
1/4 c. Canola Oil
1/2 c. Water
Directions
Combine dry and wet together
Roll out on floured surface
press cut out forms
170 F/338 F(closest I could get with oven was 335 F)
20 to 25 minutes. you want crispy settings for your dog I go for 30 minutes...your dog will thank you.
Prep Time: 5 minutesRoll out on floured surface
press cut out forms
170 F/338 F(closest I could get with oven was 335 F)
20 to 25 minutes. you want crispy settings for your dog I go for 30 minutes...your dog will thank you.
Cook Time: 30 minutes
Total Time: 35 minutes
Number of Servings: 10
Yield: 40+
Style: American
Chocolate Sponge
This is a no fail Chocolate Cake which I use for birthdays.
It is quick to make and very moist.
Ingredients
3 oz Butter
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
1 Tea Cup Sugar
1 Tablespoon Golden Syrup
2-3 drops of Vanilla Essence
1 egg
2 Tablespoons Cocoa Powder
1 1/2 Tea Cups Flour
1 Teaspoon Baking Powder
1 Cup Milk
1 Teaspoon Baking Soda
Chocolate icing(cocoa powder, icing sugar, drop of vanilla essence, dab of butter. Blend well with a little hot water)
Whipped cream with 1 Tablespoon icing sugar blended through(optional)
Directions
Mix with electric beater the butter(I soften butter a little in microwave first), sugar, golden syrup and vanilla essence with 1-2 Tablespoons of hot water to a smooth creamy mixture.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Beat 1 egg. Add to mixture and blend with mixer.
Sift cocoa, flour and baking powder into mixture and blend with fork.
Lastly add milk which has baking soda dissolved into it.
Mix together.
Pour mixture into bake tin lined with baking paper.
Bake 30-35mins at 350F.
Cool. Ice with chocolate icing.
Cut into 2 layers and fill with whipped cream, prior to icing, if desired.
Notes
I've used imperial measurements.
Just convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Prep Time: 20 minutesJust convert to metric, if needed.
I bake for 30mins....sometimes a further 5mins is required.
Just touch test to ensure it is cooked through.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: Australian and New Zealander
Vanilla Cream Brulee (Creme de baunilha flambado)
The easy way of the traditional Portuguese dessert.
Ingredients
1 vanilla bean
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
Directions
1) Slit the vanilla bean length wise and put in a saucepan. Pour the cream into the pan, then bring almost to a boil. Take of the heat and allow to stand for 15 minutes for the vanilla flavor to develop.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
Notes
You can buy vanilla powder.
Prep Time: 2 hoursCook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Anise Sugar Cookies
Browsing internet for good Anise cookie couldn't find one did find one on Simply site but all them made me think of Lace cookie ensemble...stop using no shortening layout everyone...heck why not add condense milk into your cooking because you have your sugar fix need, might well put condense milk in there understand that what is required.
Ingredients
Wet
1/2 c. unsalted Butter + 2 TB shortening
1 egg
1 to 2 Anise seeds
1/8 - 2/8 c. sugar
Dry
1 1/2 c flour
1/2 tsp to 1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp Benefiber
1/2 c. unsalted Butter + 2 TB shortening
1 egg
1 to 2 Anise seeds
1/8 - 2/8 c. sugar
Dry
1 1/2 c flour
1/2 tsp to 1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp Benefiber
Directions
Beat Wet together, and add dry together mix well.
Roll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.
Preheat 375 F / 190 C
6-7 minutes/ 13 minutes because of elevation.
Prep Time: 15 minutesRoll out cut outs and press into sprinkles, or set aside icing for later.
or turn into balls and flatten.
Preheat 375 F / 190 C
6-7 minutes/ 13 minutes because of elevation.
Cook Time: 13 minutes
Total Time: 28 minutes
Number of Servings: 8
Yield: 16
Style: American
Ultra Thin Gingersnaps Sweet or Spicy
https://www.simplyrecipes.com/recipes/gingersnap_cookies/ <- modification from this one anyone from this site come bark note I had modify on fly when it came out super flat. I was surprised I remembered it looked like lace cookies.
Not what I wanted but adding what I did came out better. Saved the day.
Ingredients
Wet
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
4oz. Unsalted butter + 4 oz shortening <- 1/2 cup both if people don't get it.
1/4 c. or 2 TB sugar(adding what says on recipe makes too crunch crunch taste)
1/2 tsp. Vanilla
2 eggs
1/3 c. Molasses
Dry
3 c. fiber flour(Br. Rice Flour, Nut flour, or heart healthy flour, Wheat flour depends you can use spelt).
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp cinnamon
2 1/2 tsp roasted Ginger
2 TB of fresh Ginger < stops here if you making sweet variety
Spicy variety mix match whatever works:
two turns of grinder black pepper
1/2 tsp Japanese seven spice
1/2 tsp Paprika
(I was thinking any other we could gotten ghost pepper or something hotter...I wanted something keep warm in rainstorm.)
Don't forget if your making sweet mix type you best add some peanuts...or something nut variety so people will know it sweet one. Or mark them. 1 c. would be okay...(unsweetened coconut would be good as well but I have coconut haters coming so I could not put in sweet batch).
Spicy kind I just put dried raisins in at least 1/4 cup in batch just keep from bringing too much heat.Should cooked longer make crispy.
Directions
Mix dry and spice together, Beat wet together, scrape the sides of bowel very important.
Add dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Prep Time: 15 minutesAdd dry gradually...not all in one time even how impatient you get. you get dust cloud...every where...
Use serving spoon to place in mixing machine bowel if you have issues.
By hand would been less frustrating but its get sticky I realize not everyone likes playing with gingersnap dough because you have wait until gets firm.
For me I had to check it I had wait until next day. My mother was impatient she get asking am I done with kitchen yet...
it states for rest period you have put in loaf pan I think you can still flour it and put into rolled forms and put in means where you cut up and place in freezer but it sticky. So best case scenario would freeze it and and then make use of it..
took overnight time and some then rolling it out I recommend using plastic bag...and flour on top that surface then using wax paper or parchment paper because it throwing it out that sort thing.
after its firm. [cut in thinnest possible you can cut into thick but it still taste like author of original recipe said it taste good. But her idea of making cookies coming out as lace cookies still come out better then her plan. She may have forgotten it was different butter ingredient, it could butter and Ghee. Or something else.] cut thin or thick, think you have to leave it as is, thick you cut in half and leave where it is be fine cookie.
small but be enough for adult and child.
Preheat time for baking process, 350 F/176 C 7-12 minutes however for me I had put in 15 minute due elevation and I wanted crispy not goey cookies had bad experiences with cookies and oven that quit all the time so crispy tasting cookies were on menu.
Cook Time: 15 minutes
Total Time: 16 hours, 30 minutes
Number of Servings: 20
Yield: 40+
Style: American
Gingerbread Recipe
Found this on internet somewhere https://www.brit.co/gingerbread-cookie-recipe/ <very good and it works but
I had modify it.
Ingredients
Wet
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
1/2 c. unsalted butter
1/2 c. Shortening
2/4 c. or 2/8 c. Brown sugar
1 egg
1/2 c. Molasses
2 tsp. Vanilla
Dry
1 1/2 c. flour + 1/4 c. fiber flour
1tsp. baking powder
2/4 tsp. baking soda
1/4 tsp. salt
spice mix: 1 TB. Roasted Ginger powder, 1 1/4 tsp. cinnamon, 1/4 tsp cloves
Handmixer, standmixer, wooden spoon, fork works well, or you can just wear pair of gloves and mix well in bowel.
Directions
Mix dry ingredients together add spice
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
mix wet ingredients together in then add dry together.
mix it well, should be creamy...
Let it rest for 4 hours for you be able to firm enough to make it into forms.
very pliable like clay...roll out with enough flour.
cut outs or even cut into squares my family enjoyed the square form.
Set before you do any preset oven 375/190
7 to 10 minutes in recipe I had to make cook the cookies to 13 to 15 minutes due to 1,200 feet so we had put them in longer. May want to put your cookies in longer to make certain they have darker brown edge then you know they are done they be crispy done.
It work better if they crispy even for gingerbread house.
Notes
I was thinking this cookie would work well for engraving or painting type style but I ran out time maybe someone else would take up torch and make into something more.
Royal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Prep Time: 12 minutesRoyal icing is pretty easy to make but that something if want to take up.
Icing you just add confectioner sugar and milk depending on thickness, and adding flavor and color.
Royal icing you add egg white, or egg white powder it matters...because gives stiff peaks that last and depending if your adding color there are recipes online you can search for.
I left mine plain, if want to add fresh ginger to give more punch to taste...it not recommended its already spicy depending cinnamon your using. I am using Saigon cinnamon that is pretty much packing heat.
Cook Time: 15 minutes
Total Time: 4 hours, 27 minutes
Number of Servings: 10
Yield:
Style: American
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
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