Saturday, December 24, 2011

Chocolate Chip Cookie Dough Fudge... Freaking Amazing!

Recipe Source
1 3/4 cups granulated sugar
3/4 cup packed dark brown sugar
1/2 cup heavy cream 
1/4 cup milk
1 tablespoon light corn syrup
3/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup mini semi-sweet chocolate chips

Coat an 8x8-inch pan with cooking spray. Set aside. 

Add both sugars, the cream, milk, corn syrup and salt to a 3-qt saucepan, stirring to combine.  Set over medium heat and cook, stirring occasionally, until the mixture reaches 242 F on a candy thermometer (the soft ball stage).  Turn off the heat under the pan and whisk in the butter, vanilla and flour (my flour got a little lumpy and I couldn't get them all out, but it didn't wind up being a big deal).

Transfer the mixture to a 9x13 inch baking dish, and allow to cool until it reaches 110 F, about 15-20 minutes.

Using a spoon, scrape the mixture from the baking dish into the bowl of your stand mixer.  Fit the mixer with the paddle attachment, and beat the fudge on medium speed for about 4 minutes, or until it thickens and holds its shape.  Transfer to the prepared 8x8 pan and spread in an even layer with an offset spatula.  Sprinkle with the chocolate chips and press them gently into the top of the fudge.

Egg Nog Fudge

Recipe Source

Yield: 30 to 40 pieces
Prep Time: 30 min
Cook Time: 12 min


2 cups granulated white sugar
1/2 cup salted butter
3/4 cup dairy eggnog
10.5 ounces white chocolate bars, chopped into small pieces
1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract


1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
4. When completely cool, cut into squares. Store in a covered container.


*This fudge freezes well. Place in a covered container; it will keep for several weeks.

Sunday, December 11, 2011

German Chocolate Cheesecake

I made German Chocolate Cheesecake tonight. 


  • 1 
cup finely crushed graham crackers
  • 1/4 
cup flaked coconut
  • 1/4
 cup chopped pecans
  • 2
 tablespoons sugar
  • 1/4 
cup butter, melted
  • 4
 ounces semisweet chocolate, chopped
  • 3
8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 3/4 
cup sugar
  • 1/2 
cup dairy sour cream
  • 2
 teaspoons vanilla
  • 2
 tablespoons all-purpose flour
  • 3
 eggs, lightly beaten
  • 1/2 
cup butter
  • 1/4
 cup sugar
  • 1
 cup flaked coconut
  • 1/2 
cup coarsely chopped pecans, toasted
  • 2
 tablespoons milk
  • 2
 tablespoons light-color corn syrup
  • 1
 teaspoon vanilla


 Preheat oven to 350 degrees F. For crust, in a bowl, combine crushed graham crackers, the 1/4 cup coconut, the 1/4 cup pecans, and the 2 tablespoons sugar. Stir in the 1/4 cup melted butter. Press mixture onto the bottom of an ungreased 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack.

 For filling, in a small heavy saucepan, cook and stir chocolate over low heat until melted; cool. In a mixing bowl, combine cream cheese, the 3/4 cup sugar, the sour cream, and the 2 teaspoons vanilla. Beat with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in eggs and melted chocolate. Pour over crust, spreading evenly.

 Place springform pan in a shallow baking pan. Bake for 45 to 50 minutes or until a 2-inch area around the outside edge appears set and the center appears nearly set when gently shaken. Remove springform pan from baking pan. Cool cheesecake in pan on wire rack for 15 minutes. Using a small sharp knife, loosen edge of cheesecake from side of pan. Cool for 30 minutes. Remove side of pan; cool completely (about 1-1/4 hours).

 Meanwhile, for topping, in a small saucepan, combine the 1/2 cup butter and the 1/4 cup sugar. Cook over medium heat, stirring to dissolve sugar. Remove from heat. Stir in the 1 cup coconut, the 1/2 cup toasted pecans, the milk, corn syrup, and the 1 teaspoon vanilla. Cool to room temperature.

 Spread topping over cheesecake. Cover loosely and chill at least 4 hours.
Not what I was going for... I'm going to have to work on this one...

Chocolate Buttercream

  • 4 ounces cream cheese
  • ½ cup butter
  • 2/3 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon milk or cream (if needed)
1. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes.  
2. Add cocoa, powdered sugar and vanilla extract.  Let beat for 3 minutes. 
* If it is too thick, add milk.  If it is too thin, add powdered sugar.  Or if it is not dark enough, add more cocoa. 

Chocolate Ganache


  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon dark rum (optional) 

1. Place the chocolate into a medium bowl. 
2. Heat the cream in a small sauce panover medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
3. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Thursday, December 8, 2011

Homemade Peanut Butter Cups

I decided to make this recipe

I don't really like Semi-Sweet Chocolate. I used 1/2 cup semi-sweet, 1 full cup milk chocolate and 1/2 cup peanut butter chocolate morsels. 
Next time, I'm going to use a full 2 cups of Milk Chocolate instead.

Wednesday, December 7, 2011

Upcycled TV Console-Not edible, but still Erin's

I have been interested in wood working/upcycling furniture lately. I know, I know, a new hobby, whomp whomp! 
Whelp, below is a picture timeline of the steps to create my upcycled TV console.

This is the goal, colors will be different.
Removing the guts of the TV. (Don't let the picture fool you, Sheehan did 90% of the gut removal.)

"Sheehan, get it n the TV."

Late Night Sanding
Priming Take 1.
Primer Coat 1

Primer Coat 2
Rutt Row, I should have listened to Sheehan. He kept telling me, "Erin, this needs to be sanded." I kept saying, it didn't. Well, it did. Had to sand off the primer and the original top coat.

Priming Take 2.
Sheehan did most of the sanding, again.

Sanded, ready to be primed.
Re-Primed after the sandings
Spray painted blue