Peanut Butter and Chocolate Fudge

For some reason, I associate fudge with Christmas. I really do not eat it any other time of the year. I will admit I normally buy it then make it. This recipe I figured I would try. Well, I think I really needed to let the chocolate fudge set a little longer before adding the top peanut butter layer. It didn't matter since it still tasted good. Next time, I'm going to try placing the peanut butter layer on the bottom to see if it made a difference. I would recommend this recipe for an at the house recipe and not a recipe to serve for company since it has a great taste but the chocolate layer doesn't set as hard as the peanut butter.

Peanut Butter and Chocolate Fudge
Chocolate layer:
8 oz. Baker's Semi-Sweet Chocolate Baking Chocolate Squares
10 oz. sweetened condensed milk
2 tsp vanilla

Directions:

1. Line an 8 inch square pan with parchment/wax paper.
2. In a microwave safe bowl, microwave the chocolate and condensed milk for 2 minutes.
3. Stir and continue to microwave for another 30 minute increments until the chocolate has melted.
4. Add the vanilla and mix. 
5. Spread the mixture into the square pan (or on top of the peanut butter layer if you decided to make the peanut butter layer first).
6. Allow to harden overnight before making the peanut butter layer. 

Peanut butter layer:
10 oz. peanut butter chips
10 oz. sweetened condensed milk
1 Tbsp peanut butter

Directions:

1. In a microwave safe bowl, microwave the peanut butter chips, condensed milk, and peanut butter for one minute.
2. Stir well and add on top of the cooled chocolate layer (or on the bottom of the prepared pan if the peanut butter layer will be first).
3. Refrigerate for 2 hours or until firm before cutting into desired size.

 Recipe adapted from My Recipes.com and here.

One year ago...........................Candy Cane Marshmallows.
Three years ago......................Boozy Bourbon Chocolate Cupcakes. 

Did you already know............
-Fudge was created in America but unknown. 
-Fudge and caramel differs because of temperature.
-It is believed fudge was created when a batch of caramels were messed up.

Country French Omelet

I showed my son this recipe and he agreed we should make it. Now, I hate cooking bacon. If I use the stove, it splatters. I even bought a splash guard but I still have to lift it up to flip them. I also tend to burn a couple of pieces. If I cook bacon in the oven, I think they tend to be very crumbly. So, I try to cook bacon for two recipes and save some pieces for the next day. My oldest daughter use to cook the bacon for me since I think she wanted to sample a few pieces. This recipe is easy. The potatoes are crispy. This was one filling breakfast. It could easily be a quick dinner meal too.

Country French Omelet
1 Tbsp olive oil
1 cup unpeeled Yukon Gold potatoes
3 large eggs
3 egg whites
3 Tbsp milk
1 Tbsp salted butter
 2 slices of bacon, cut into pieces
1 Tbsp chives, chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large oven safe skillet, heat the olive oil over medium heat on the stove.
3. Add the potatoes. Season with salt and pepper. 
4. Cook for 8 minutes. Toss occasionally to brown evenly.
5. Remove the potatoes with a slotted spoon onto a paper towel lined plate.
6. In a medium bowl, add the eggs, egg whites, and milk. Whisk to combine.
7. Add the butter to the skillet and allow to melt over low heat. 
8. Pour the eggs into the skillet. 
9. Sprinkle the bacon, potatoes, and chives evenly over the top of the eggs.
10. Place the skillet into the oven for 8 minutes. 
11. Season with salt and pepper.
12. Serve hot.

Recipe adapted from Back to Basics cookbook by Barefoot Contessa.

Three years ago............................Enchilada Pie.

Did you already know.............
-Omelet is French and means thin plate.
-There is a legend about Napoleon being served an omelet by an innkeeper. 
-Napoleon was so impressed by the omelet that he had the townspeople prepare a huge omelet for his army the next day.

Gingerbread Cake

Often, my son likes to help me in the kitchen. Normally, we are cooking and not baking. So, I decided it would be a nice change. We decided to use the mixer. This way all he had to do was add the ingredients. Easy, right? Well, I handed him the spices. He didn't even measure them. After he added the amount he thought was appropriate, I asked him why he decided not to measure the spices. He figured it was too much work to get the measuring spoons. While I measured the flour, I asked him if we forgot any ingredients. He read over the recipe twice. He reassured me all the ingredients had been added. Then we baked this wonderful cake. The moment it came out of the oven I knew the ingredient we forgot-the baking soda. He did confirm that we didn't add any baking soda. It tasted good with the whip cream even if it was a dense and spicy cake. I am posting the correct recipe. If you make this recipe, please don't follow by our example. 

Gingerbread Cake
1/2 cup butter, softened
1/3 cup brown sugar
1 cup molasses
3/4 cup hot water
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
2 1/3 cup all purpose flour
 
Directions:

1. Preheat oven to 325 degrees F.
2. Grease and flour a square baking pan about 9x9x2. Set aside.
3. In a large bowl, combine the butter, sugar, molasses, hot water, and egg.
4. Add the baking soda, ginger, cinnamon, salt, and flour. Mix until incorporated.
5. Pour the batter into the prepared pan.
6. Bake the cake for 50 minutes or until a wooden toothpick inserted in the middle comes out clean.
7. Serve warm.

Recipe adapted from Betty Crocker's 40th Anniversary Edition Cookbook.

One year ago.........................I made Bacon and Cheddar Quiche.
Two years ago.......................I made Vanilla Cookies.
Three years ago.....................I made Spiced Cranberry Punch.

Did you already know............
-In Medieval England, gingerbread meant any preserved ginger. 
-In Medieval Europe, gingerbread were served at festivals & fairs.
-During the tournaments, ladies would give their favorite knight a piece of gingerbread.

Roasted Provolone

I love cheese like my husband loves peanut butter. Normally, I do not just make a a dish of cheese but that is what I did. My children loved this dish. I thought it tasted wonderful but it was stingy. The kids didn't care. They told me that I should share this recipe with you. I think next time I make garlic bread this would be the best topping.

Roasted Provolone
6 oz. Provolone slices
1/4 tsp oregano

Directions:

1. Preheat the broiler. 
2. In a small baking dish, place the provolone cheese. 
3. Broiler the cheese for about 8  minutes or until browned.
4. Sprinkle the oregano on top.
5. Serve immediately with toast.

Recipe adapted from Bon Appetit.

One year ago....................................I made Bacon Cheeseball.
Two years ago..................................I made Penne Aglio-olio.
Three years ago................................I made Honey Butter Pork.

Did you already know....................
-Provolone cheese originates from Southern Italy.
-Provolone cheese is made from cow's milk.
-In America, provolone tends to be Provolone Dolce which is aged only a couple of months and is milder than Provolone Piccante.

Snickers Caramel Cheesecake Minis

Do you need a recipe for the holidays? Something you can make ahead and can grab to go? Well, I think cheesecake is always a winner. I wanted to make little mini ones since I think they are easier to share. Since I had a package of snickers in the cabinet, I thought they would be an excellent topper. Also, my daughter wanted a package of shortbread cookies but then decided she didn't like them. Guess what I used as my cheesecake crust? I did make these for my husband as an anniversary gift. Sometimes the best gifts are the simple ones.

Snickers Caramel Cheesecake Mini
1/2 cup shortbread cookies, crushed
1/2 cups plus 1 tsp sugar, split
1 tsp salt
3 Tbsp butter, melted
12 oz. cream cheese, softened
1 egg
6 caramel candy
2 tsp water
6 mini snickers,chopped

Directions:

1. Preheat oven to 325 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a small bowl, combine the shortbread cookies, with 1 tsp sugar, salt, and the melted butter.
4. Press the shortbread mixture evenly into the cupcake liners. Set aside.
5. In a large bowl, cream the cream cheese with the 1/2 cup sugar. Mix until fluffy.
6. Add the egg and beat until just combined.
7. Evenly distribute the cream cheese mixture on top of the shortbread mixture.
8. Bake the cheesecake for 15 minutes or until the cheesecake center is almost set.
9. Allow to cool and transfer to the refrigerator for 1 hour.
10. Over a double boiler, melt the caramels with the water. Mix until melted.
11. Drizzle some of the melted caramel over cheesecake.
12. Top the cheesecakes with the pieces of snickers.
13. Drizzle the remaining melted caramel over the snickers and cheesecake.
14. Refrigerate for 1 hour before serving.

Recipe adapted from Kraft.com.

One year ago...............................I made Jumbo 4 Chip Cookies.
Two years ago.............................I made Tomato Soup.
Three years ago...........................I made Blueberry Muffins.

Did you already know..................
-In 1930, Mars Incorporated launched the Snickers candy bar.
-In 1930, the Snickers candy bar cost five cents. 
-Snickers candy bar was named after the Mars family's horse.