Double Decker Oreo Fudge

Yes, I've been experimenting with fudge. Once I found out how ridiculously easy it was to make I've been putzing around with different ideas.  This one isn't exactly mine (original recipe can be found here) but I played around with it to bring you the following...

DOUBLE DECKER OREO FUDGE

INGREDIENTS:

1 can of sweetened condensed milk, portioned in half

10 Oreos, chopped

1 cup white chocolate

2 tablespoon butter

1 cup of semi-sweet chocolate

DIRECTIONS:

1. Split sweetened condensed milk in half and set aside. Chop Oreos and set aside
2. Place white chocolate, one ½ of sweetened condensed milk, 2 tablespoon of butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.
3. Place semi-sweet chocolate and remaining half sweetened condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 an hour to set.
4. Remove from refrigerator and peel away foil once set. For ease of cutting make sure to clean knife between cuts to prevent sticking.

PERSONAL NOTES:

As I've mentioned, these are ridiculously easy to make. That's actually a liability as I've eaten far too much of this lately. I really need to slow it down on the sugar!  Bad, bad... but oh so good...

Chocolate Caramel Macchiato Pie

This is serious guys.  Chocolate. Caramel macchiato. Pie.  All rolled into one bit of fabulousness.

Tomorrow is the Roaring 20's Lawn Party on Governor's Island.  This will be the first time attending.  For the last 5 years or so I was either working or in a yoga teacher training program.  This year I was determined to BE THERE.

That said, my sister-in-law informed me of a pie contest at the event and encouraged me to register.  So I did.  Then the big question of which pie would I make arose.  I tried experimenting with a few different options, but I'm pretty sure this chocolate caramel macchiato pie is the one I'm going with.  It's YUMMY.  And...it's pretty much all my own creation.  Well - at least the combination of layers involved.  The recipes are all from different places - none I can truthfully say are all mine.

I started with a sugar cookie layer, then espresso chocolate chip, then caramel, topped off with Oreo cookie truffle.

Here it is...

CHOCOLATE CARAMEL MACCHIATO PIE

INGREDIENTS:

For the sugar cookie layer:

1 1/4 C flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C plus 2 TBLS margarine (I use butter sometimes)
1 C granulated sugar
1 Egg
1 tsp vanilla extract

For the espresso chocolate chip layer:

1/2  stick butter, softened

1/2 cup light brown sugar

1 1/2 tablespoons granulated sugar

1/2 of a large egg

1 tsp vanilla extract

3/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tsn instant espresso coffee powder

3/4 C semisweet chocolate chips

For the caramel layer:

25 caramel candies
2 Tbls heavy cream

For the Oreo cookie layer:

1 package Oreo cookies
1 8oz. package cream cheese, softened

DIRECTIONS:

For the sugar cookie mix:

Combine flour, baking powder and salt then set aside.  Using a mixer, cream together margarine and 2 C sugar until fluffy.  Beat in eggs, one at a time, then the vanilla. Slowly beat in dry mixture.

For the espresso chocolate chip mix:

Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

For the caramel layer:

Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.

For the Oreo cookie truffle layer:

Using a blender or hand held mixer, mix Oreos and cream cheese together. 

Preheat oven to 350 degrees.

Place a layer of sugar cookie mix on bottom of 8x8 pan (or just use a pie pan).  Chill at least 30 minutes (or an hour) then layer on the espresso chocolate chip mix.  Bake for about 10-15 minutes (or until edges turn brown) and allow to cool for about 20 minutes. 

Drizzle on the caramel and chill for about an hour.

Top off pie with the Oreo cookie truffle mix and chill again for about an hour.  Serve and enjoy!

PERSONAL NOTES:

Oh my, are these just yummy!  Since I pretty much put all of these layers together myself I already included any important notes.  If you let the pie sit out for a few minutes before eating it will be a little softer.  Either way it is DELICIOUS! Plus, my husband gave it 2 thumbs up so it passed the test :)

Keeping my fingers crossed it wins tomorrow!!!

Cake Batter Fudge

I'm learing it takes quite a bit of time when you undertake an entire kitchen renovation on your own.  And that's where a great deal of my time is spent, energy is focused.  However, I have made efforts to do some baking while waiting for everything to be hooked up, put back, finished/re-finished, etc...

As it turns out, my husband and I headed to NJ to see his brother (and family).  Not only do I not go anywhere empty handed, but if at all possible I bake something from scratch. That said, I made a batch of cake batter fudge. It was simple and didn't require dirtying up too many dishes. As a matter of fact, I used one bowl to mix the ingredients and a tray to spread out the fudge.  Easy peasy, lemon squeazy.

The original recipe can be found here, but I was inspired by the fun coloring/display as posted here by another blogger.  The first recipe is easy and fast, but I liked the idea of dropping in blue swirl to liven up the dessert.  YUM!

CAKE BATTER FUDGE

INGREDIENTS:

1 14 ounce can sweetened condensed milk
3.5 cups white chocolate chips
3 tsp Vanilla Extract
1/2 tsp Almond Extract
Rainbow Sprinkles


DIRECTIONS:

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).

Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.

Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.


PERSONAL NOTES:

This was ridiculously easy to make.  I think the whole thing took 10 minutes, tops.  Of course, that doesn't include the setting time, but if you're looking for something fast to make (and you don't need it immediately), this is your dish. 

The only downside to this recipe is that I don't find it tastes a whole lot like cake batter. It's good - don't get me wrong (maybe even too good - I almost can't stop eating it once I start), but it tastes more like white chocolate fudge than anything else.