Recipe Review: Cookies and Cream Fudge

I’m not much of a sweets person myself unless it’s ice cream but I love to make them. Every so often I’ll try out a new recipe and bring it into the office and let them have at it. Such was the case with this Cookies and Cream Fudge recipe from Lil Luna.

Please pin from original source by clicking on photo.

Please pin from original source by clicking on photo.

Cookies and Cream Fudge

Serves:  not listed but this easily could make 36 bars

INGREDIENTS

  • 1 cup sugar
  • 1/2 cup heavy cream (I used light)
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 2 1/2 cups white chocolate chips
  • 1 can marshmallow fluff (7 ounces)
  • 20 Oreos crushed

DIRECTIONS

  1. Click here.

THOUGHTS

  • Super easy to make and smells amazing – this smells EXACTLY like Blue Bell Cookies & Cream ice cream. I wish I could turn it into a candle!
  • This was a huge hit at the office.
  • Even though this only fills a 9×9 pan it’s so rich and decadent that you need to cut it into small squares which ultimately means that it feeds quite a lot of people.
  • This is a great dessert recipe for all the non-bakers out there!

You can view all of the recipes I’ve posted by clicking here.

 

Recipe Review: Glazed Apple Streusel Muffins

So I whipped up a batch of these the other day for no particular reason and they were a huge hit.  My husband, who really isn’t much of a sweets person, ate three of these in one sitting.  This recipe is from Taste of Home.

Glazed Apple Streusel Muffins

Glazed Apple Streusel Muffins

Serves: Makes 6 muffins

INGREDIENTS

  • 1 package (6-1/2 ounces) apple cinnamon muffin mix
  • 1 large tart apple, peeled and chopped
  • 1/3 cup chopped walnuts
  • 3 tablespoons brown sugar
  • 4-1/2 teaspoons all-purpose flour
  • 1 tablespoon butter, melted

GLAZE:

  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners’ sugar
  • 1 to 2 tablespoons 2% milk

DIRECTIONS

  1. Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups three-fourths full. In a small bowl, combine the walnuts, brown sugar, flour and butter; sprinkle over batter.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency; drizzle over warm muffins. Serve warm.

THOUGHTS

  • Everyone who ate these muffins said the same thing – the center is so moist!  People raved.
  • I used a nonstick muffin pan and did not grease the cups or use paper liners.

You can view all of the recipes I’ve posted by clicking here.

Recipe Review: Chocolate Covered S’more Sandwiches

So I made these babies on Sunday to bring to work with me on Monday.  I put them in the kitchen around lunch time and they were loooong gone in less than an hour.  That means that several people at more than one, and these babies aren’t small.  If you’re looking to please a crowd, then these are a good choice!  Do note, however, that there are lots of crumbs that fall when people eat them.  Unless you want some cleanup on your hands, I’d suggest that these be served outside (they’d be great for a picnic).

I found the original idea for this here and I’m using her pictures because 1) they’re better than anything I’d take and 2) I suck at remembering to take pictures of the things I cook.  🙂

Chocolate Covered S'More Sandwiches 2
     Source

Chocolate Covered S’more Sandwiches

Serves:  20+

INGREDIENTS

  • 1 box graham crackers
  • 1 bag jumbo marshmallows (I saw that there are some flat-ish rectangular shaped ones in the store now… if I were to make these again, I think I’d try those instead of the round marshmallows)
  • Dipping chocolate (I like to use chocolate made especially for fondue.  I find it has a creamier consistency and is easier to work with)
  • Hershey bars, chocolate chips, or any kind of plain chocolate for placing inside the s’more
  • Sprinkles, optional

DIRECTIONS

  1. Preheat oven to 350.
  2. Break your graham crackers in half so that you have two still attached two each other side by side and place them on a large baking sheet.
  3. Cover half of your graham crackers with a marshmallow and the other half with your “inside” chocolate.

Chocolate Covered S'More Sandwiches

     Source

  1. Place in oven and watch carefully!  The marshmallows will expand quickly.
  2. Once marshmallows have expanded and chocolate is melted pull baking sheet from oven and quickly sandwich one marshmallow piece with one chocolate piece (we found it was easier to take the marshmallow piece to the chocolate piece and place the marshmallow piece on top).
  3. Melt your dipping chocolate according to the manufacturers instructions.  Then, take your sandwiches and dip the bottom half in the chocolate – place on a wax paper lined baking sheet or cutting board.  Sprinkle with sprinkles if desired.  Once your sheet/board is full you can place in the refrigerator for quicker set up if you’d like.  Otherwise, leave at room temperature and they should set up in 1 to 2 hours.
  4. Serve immediately or store in an airtight container overnight.

THOUGHTS

  • As previously mentioned, these were a hit in my office.  They are a bit messy to eat so I’d serve in an outside environment if possible (like a picnic).  Our office floor was covered in graham cracker crumbs.  J
  • We did not use the sprinkles and we let everything set up at room temperature instead of in the refrigerator.
  • When our container of dipping chocolate was getting shallow we used a basting brush to brush the chocolate onto the bottom half of the s’more.  Painting with chocolate… gotta love it.

You can view all of the recipes I’ve posted by clicking here.

Recipe Review: Cream of Tomato Soup

One of my husbands favorite comfort food meals is grilled cheese sandwiches with tomato soup.  I’d been on a search for a good, creamy tomato soup recipe that would satisfy him and this one from Taste of Home definitely does the trick!

cream of tomato soup

Cream of Tomato Soup

Serves: 9 (really more like 6 large bowls)

INGREDIENTS

  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 ounces Philadelphia® Cream Cheese, cubed
  • 1 medium onion, chopped coarsely (1” x 1” pieces, approximately)
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cans (11-1/2 ounces each) V8 juice
  • 1 cup half-and-half cream
  • 1/2 teaspoon dried basil

DIRECTIONS

  1. (note: I have adapted the original Taste of Home directions) In a food processor, combine coarsely chopped onion and garlic cloves – pulse until onion is finely chopped and has almost a gritty consistency.
  2. In a large saucepan, sauté onion and garlic in butter.
  3. While onion and garlic are sautéing, combine stewed tomatoes and cream cheese in a food processor; cover and process until smooth. Set aside.
  4. Once onion and garlic are soft and a slightly golden color, whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil).

THOUGHTS

  • This tastes like the kind of tomato soup most people grew up eating – Campbells condensed tomato soup… it’s just a bit more grown up.
  • I did not make the seasoned oyster crackers that are listed on the Taste of Home website as an accompaniment to this soup but they sure sound tasty!

You can view all of the recipes I’ve posted by clicking here.