Wednesday, December 30, 2009

♥Outrageously sinful warm double chocolate pudding♥

Click photo to print recipe 
Custard layer

* 1/4 cup sugar
* 1 large egg
* 1 cup plus 2 tablespoons evaporated milk
* 1 1/2 ounces semisweet baking chocolate, chopped
* Cooking spray

Cake layer

* 3 ounces dark-chocolate candy bar, chopped
* 1/3 cup sugar
* 1 extra large egg
* 1/4 cup applesauce
* 6 tablespoons whipped cream


Preheat oven to 325°.

To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.

Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.

To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.

Wednesday, December 23, 2009

♥Gingered Honey-Orange Cornish Hens♥

Roasting at a high temperature and using small Cornish hens means that these fruit-glazed beauties are done after only 40 minutes in the oven. Line your pan with foil for easy cleanup. This recipe is great if you want to serve something special for the holidays but there are only two of you to celebrate. It is pretty and quick and yummy - what more could you want?


3/4 cup fresh orange juice (about 3 oranges)
2 tablespoons minced peeled fresh ginger
1 tablespoon  soy sauce
2 tablespoons honey
1 tablespoon water
2 teaspoons cornstarch
2 (1 1/2-pound) Cornish hens, skinned and halved
Cooking spray
1/2 teaspoon salt
1/2 teaspoon ground ginger


Preheat oven to 450°.

Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.

Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.

Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 450° for 40 minutes or until the thermometer registers a minimum of 180°. If you feel your hens are drying out too much but not cooked through and through, tent them with foil to keep in the tender juices.

Tuesday, December 22, 2009

♥Creme filled Cherry Pistachio Cookies♥

Perfect for the holidays and perfect for Valentine's Day - and that's just around the corner, believe it or not! No time to make these now, wait a month, you'll be happy that you took the time to print this out!


3/4 cup butter, softened
3/4 cup powdered sugar
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup finely chopped pistachio nuts
Granulated sugar
1 1/4 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons maraschino cherry juice
Maraschino cherries with stems (optional)


1. In a large bowl, combine the 3/4 cup butter and the 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until well mixed, scraping side of bowl occasionally.

2. Add egg; beat until combined. Gradually beat in flour and salt on low speed until well mixed. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Place pistachio nuts in a small bowl. Shape dough into 1/2-inch balls. Roll each ball in pistachio nuts to coat. Place balls 1 inch apart on an ungreased cookie sheet. Dip the bottom of a glass in granulated sugar and flatten each cookie.

4. Bake in preheated oven for 8 to 9 minutes or just until edges begin to turn golden brown. Transfer to a wire rack; let cool.

5. While cookies are cooling, prepare filling: In a small bowl, combine the 1-1/4 cups powdered sugar, the 1/4 cup butter, and the vanilla. Beat in enough of the maraschino cherry juice to make a filling of desired consistency. Reserve about 1/4 of the filling for decorating cookies.

6. Spread about 1 teaspoon of the remaining filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Before serving, spoon a small amount of the reserved filling on top of each assembled sandwich cookie. If desired, press a maraschino cherry into filling. Makes about 21 sandwich cookies.

7. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Friday, December 18, 2009

♥Garlic Herbed New Year's Prime Rib♥

When I was a little girl, prime rib was the meal we ate on New Year's day along with a hefty serving of lobster for my mom and dad. Frankly, I don't "do" crustaceans - never have - never willTo this day, prime rib and I have had a love affair. I am totally besotted with it. Enjoy!


1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


  • Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  • Preheat the oven to 500 degrees.
  • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees for medium rare.
  • Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Wednesday, December 16, 2009

♥Peppermint Stackers Layer Christmas Cookies♥


1 cup unsalted butter, at room temperature
1 1/3 cups sugar
3 cups flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 2 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract, divided
20 to 25 drops red food coloring
15 to 20 drops green food coloring
10 ounce white chocolate, finely chopped
5 ounces peppermint candy canes or peppermint candies, finely crushed


1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl.

2. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla. Slowly add flour mixture and beat on low just until combined.

3. Divide dough into thirds. Shape one third into a disk; set aside. Return another third to mixer, raise speed to medium-low, and add 1/4 tsp. peppermint extract and red food coloring; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in remaining 1/4 tsp. peppermint extract and green food coloring; shape into a disk and set aside.

4. Draw a 6- by 8-in. rectangle on a sheet of waxed paper. Turn sheet over and lightly flour it. Working with one disk at a time, put dough in center of rectangle. Using a lightly floured rolling pin, your fingers, and a pastry scraper or a ruler, roll and shape each disk to fit rectangle. Layer each dough rectangle between sheets of waxed paper and chill at least 30 minutes and up to overnight. Let sit at room temperature for 5 minutes before continuing.

5. Peel waxed paper from rectangles and put one sheet on counter; discard the rest. Set green dough on waxed paper. Top with red dough, lining them up as evenly as possible, and gently press down. Top red dough with plain dough. Gently roll dough stack with a rolling pin to seal layers, then trim uneven edges with a very sharp knife.

6. Cut dough stack lengthwise into three 2-in.-wide columns. Cut each column crosswise into 1/3-in.-thick pieces. Lay pieces 2 in. apart on 3 parchment-lined baking sheets. Freeze 30 to 45 minutes. Meanwhile, preheat oven to 350°.

7. Bake cookies 7 minutes, then switch positions of baking sheets and bake until bottoms are light golden brown, 7 minutes more. (You may need to bake in 2 batches if your oven won't hold 3 baking sheets; keep cookies in freezer until ready to bake.) Cool cookies on wire racks.

8. Put chopped chocolate in a heatproof bowl that will fit over a pot with a few inches of water in it (bottom of bowl should not touch the water); set bowl aside. Bring water to a boil uncovered, turn off heat, and set bowl over water. Stir chocolate until melted and smooth. Dip each cookie about 1/2 in. into chocolate, then dip into or sprinkle with crushed candy. Set on waxed paper to harden (or chill in refrigerator 15 minutes).

Notes: Makes about 70 cookies. Store cookies, peppermint ends up, in an airtight container at cool room temperature or in refrigerator for up to 1 week. Freeze cookies for up to 2 months.

Monday, December 14, 2009

♥Broiled Orange Fennel Salmon♥

I ♥ salmon. Heck, I ♥ fish! But I can really get tired of the same-old-same-old methods of preparation. This recipe combines two of my favorites- salmon and oranges. Try this. I know you will like it, honest!

The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes - the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.


2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper


Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Thursday, December 10, 2009

♥Peppermint Patty Meringue Clouds♥

If you're watching your calories these delicious and light-as-air cookies were made for you. If you're not counting calories, these light-as-air cookies are perfect for you when you sit down at the end of a long day with a cup of  your favorite tea or coffee. Any way you look at these - they're perfect☺

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Let meringues sit in the oven overnight. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Wednesday, December 9, 2009

♥Death by Chocolate Triple Threat Chocolate Cookies♥

Unbelievably rich and loaded with chocolate. If you are counting calories - don't ask - just enjoy! This cookie is a remarkable treat with vanilla bean ice cream and a cuppa your favorite brew. Once you have one of these - well, you'll never forget your first bite☺


10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream


1. Make cookies: Put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then remove from heat and let cool slightly.

2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours and up to 2 days. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, then stir.

4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

Make ahead: Chill filled cookies airtight up to 2 days, or freeze. Serve at room temperature.

Tuesday, December 8, 2009

Mile High Gingerbread Star Tree


1-1/3 cups packed brown sugar
1-1/3 cups molasses
2 cups cold butter, cubed
2 eggs, lightly beaten
8 cups all-purpose flour
3 tablespoons ground ginger
2 tablespoons ground cinnamon
4 teaspoons baking soda
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon ground cardamom

7-1/2 cups confectioners' sugar, divided
6 tablespoons meringue powder, divided
10 tablespoons warm water, divided
Edible glitter
Candy of your choice
Dark chocolate and white candy coating, melted

Waxed paper
Cookie cutters—round (2-1/2 inches, 2 inches and 1-1/2 inches) and star-shaped (3 inches, 2 inches and 1 inch)
#101 petal pastry tip


To create star templates: With a pencil and ruler, draw five-pointed stars on sheets of waxed paper, labeling each template with its dimensions. Draw an 8-1/2-in. star, 8-in. star, 7-1/2-in. star, 7-1/4-in. star, 6-3/4-in. star, 6-in. star and 4-1/2-in. star. Cut out with scissors and set aside.

To make dough: In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions.

On a lightly floured surface, roll out each portion to 1/4-in. thickness. Using templates, cut one 8-1/2-in. star, two 8-in. stars, one 7-1/2-in. star, two 7-1/4-in. stars, one 6-3/4-in. star, two 6-in. stars and one 4-1/2-in. star. Place on greased baking sheets. Bake at 325° for 12-15 minutes or until set. Remove to wire racks to cool.

Cut two circles using a floured 2-1/2-in. round cookie cutter. Cut 12 circles using a floured 2-in. round cookie cutter. Cut two circles using a floured 1-1/2-in. round cookie cutter. Cut remaining dough using floured star-shaped cookie cutters. Reroll scraps. Place on greased baking sheets. Bake at 325° for 10-12 minutes or until set. Remove to wire racks to cool.

For one batch of icing: In a large bowl, combine 3-3/4 cups confectioners' sugar, 3 tablespoons meringue powder and 5 tablespoons water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

To assemble: With icing and round cookies, make six large sandwich cookies and one small sandwich cookie. Let stand for 15 minutes or until set.

Place the 8-1/2-in. star on a serving plate. Spread a small amount of icing onto center of star; top with an 8-in. star. Spread a small amount of icing onto center of star; top with a large sandwich cookie. Spread a small amount of icing onto sandwich cookie; top with remaining 8-in. star. Let stand for 15 minutes or until set.

Repeat with remaining icing, sandwich cookies and stars, building tree using the largest stars and sandwich cookies first. After each star is added, let stand for 15 minutes or until set.

To decorate: Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert #101 petal tip. Fill bag with icing. Decorate tree as desired with icing, edible glitter and candy. Decorate a 2-in. star cookie as desired; secure on the treetop with icing.

To decorate small star cookies: Dip cookies in melted candy coating; place on waxed paper and let stand until set. Sprinkle white cookies with edible glitter. Leave some cookies plain if desired. Gently place cookies onto tree branches and on the serving platter. Yield: 1 gingerbread tree and 3 dozen small star cookies.

Note: Meringue powder and edible glitter are available from Wilton Industries. Call 1-800/794-5866 or visit

Monday, December 7, 2009

♥Spiced milk punch - your newest family holiday tradition♥

No doubt about it - this is rich and thick and DELICIOUS and - yes - full of calories. But, heck, it's the holiday season and we can always begin our diet on January first, right? Make this punch this year and I guarantee you that it will become a favorite family tradition. One of those goodies that the kids will ask about when they return home for the holidays after they have set out to make their way in this world.


8 cups vanilla ice cream
1 cup whole milk or half and half or Egg Nog
4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 teaspoons bittersweet chocolate, grated


Combine first 5 ingredients in a blender; process just until smooth. Pour 1/2 cup ice cream mixture into each of 12 glasses; sprinkle each serving with about 1/4 teaspoon chocolate. Serve immediately. Serves 12.

Sunday, December 6, 2009

♥De-Frosty the Desperate Snowman♥

Click photo to print recipe
This wistful snowman appears to be going the way of winter or possibly a January thaw (a phenomena that happens every year in my neck of the woods).  It will either begin to snow again to give him new life or he'll soon disappear altogether. Made from a puddle of vanilla candy melts he's quick and easy to make and oh, so much fun for little hands to help create! De-Frosty is also adorable made of strawberry melts with just a sprinkling of crushed peppermint for garnish or chocolate melts with a little green colored coconut to mimic the grass peeking through the snow. Use your imagination - I'm sure you will be able to come up with oodles more ideas! 


White candy melts or white chocolate chips (one 14-ounce package makes 16 snowmen)
Mini chocolate chips
Light cocoa candy melts
Rolos Caramel Candy
Candy corn (hope you saved some from Halloween)


For each snowman, you'll need 6 mini chocolate chips, a light cocoa candy melt, and a Rolo. To make the nose, cut the orange section from a candy corn, then slice it in half lengthwise. Roll the piece between your fingers to form a carrot shape.

To assemble your snowman, melt the white candy in a bowl according to the package instructions, then scoop a rounded tablespoon onto a sheet of wax paper. With the back of a spoon, smear the candy into a puddle. Working quickly, stick on the light cocoa candy melt, add a dot of white melted candy, then place the Rolo on top. Finally, add the candy corn nose and mini chocolate chip eyes and mouth.

Saturday, December 5, 2009

♥Quick 'n easy Pecan Toasties♥

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Each cookie is filled with the subtle flavor of toasted pecans, and since the cookies freeze well, they'll be ideal for constant entertaining. These are one of my most favorite cookies to bake. The base is a pecan paste made from toasted pecans* that is so easy to make, yet very unique. This dough is great to make ahead and freeze. The cookies themselves freeze well, too. I hope you'll give them a try! They are delicious.

*FYI: To toast the pecans, I use the basic process of baking in a shallow baking pan at 350 degrees for 5-10 minutes until golden brown, stirring/shaking once or twice and let cool.


1 1/2 cups toasted pecan pieces*
1/2 cup butter, cut into pieces (no substitutions)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
1 1/2 cups flour


1. Place nuts in food processor container; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
2. Add butter, sugars, baking soda, and baking powder; process until just combined. Add egg and vanilla; process until just combined. Add flour. Process by pulsing until just combined. Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour or until firm
3. Heat oven to 375 degrees.
4. Shape dough into 1 inch balls (or cookie scooper of your choice; Makes lovely mini cookies, too). Roll in additional granulated sugar. Place about 2 inches apart, on ungreased cookie sheets. Flatten slightly with bottom of glass. I dip the glass in sugar in between each cookie to prevent sticking and for extra sugar sparkle.
5. Bake 7 to 9 minutes or until lightly browned. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks. Makes approximately 48 cookies.

Friday, December 4, 2009

♥Snow on Mount Rainier Butter Macaroons♥

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From Seattle to Tacoma-and sometimes even as far away as Portland-Mount Rainier stands as a prominent landmark in the Northwest. It's the inspiration for these coconut classics. Butter and coconut form a luscious foundation that is topped with bittersweet chocolate and a festive white chocolate snowcap.

3 large eggs
1/2 cup sugar
1 cup (2 sticks) butter, melted and cooled slightly
2 7-ounce bags sweetened coconut flakes
1 teaspoon pure vanilla extract
1/4 cup flour
12 ounces bittersweet chocolate, finely chopped
1 cup white chocolate chips

Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.

Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.

Preheat oven to 350°F. Shape about 2 tablespoons of dough into small "mountain" shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.

Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add "snow cap." Allow white chocolate to set at least 3 hours.

Store in airtight container in refrigerator for up to 3 days.

Thursday, December 3, 2009

♥Nutter Butter 'n Scotch Biscotti Sticks♥

Click on photo to print
Peanut butter and chocolate - a winning combination. Toss in a dab of butterscotch and you'll have them swooning and begging for more! These keep very well and look absolutely gorgeous on a holiday tray! I'm sure this recipe will become one of your favorites that is called for over and over each year.

1 cup firmly packed light brown sugar
2/3 cup butter
1/4 cup light corn syrup
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
3 1/2 cups uncooked regular oats
1 (12-oz.) package semisweet chocolate morsels
1 cup butterscotch morsels
2 tablespoons shortening
1/2 cup creamy peanut butter
1/2 cup coarsely chopped peanuts


Stir together brown sugar, butter, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.

Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm. (Or pop them in the freezer to speed cooling. Just be sure to let them stand 5 minutes at room temperature before cutting.)

Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife. Wrap in cellophane bags or plastic wrap for gift giving.

Tuesday, December 1, 2009

♥Rich 'n creamy holiday fudge sauce♥

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The holidays are upon us. Guests will arrive unexpectedly, possibly with a gift in-hand and this rich, thick and delicious sauce is perfect to keep on hand for those moments. At this time of year I generally make a couple batches of chocolate sauce - one to keep and another to share. Place in small, quilted jars, tie with a festive ribbon, attach the recipe and you will never be caught again with a little egg on your face. Instead you will have chocolate on your nose and a happy sweet tooth☺


1 cup heavy cream
2 tablespoons corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla


In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.

Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.