Chocolate Peanut Butter Fudge

Before you get all judgey, remember that you're not supposed to judge me for my sweet tooth.

Yes, I'm making fudge.

Yes, it's only October.

But, I noticed the marshmallow creme in Aldi's last week getting groceries.... and I couldn't resist. ;) Don't worry, there's more fall recipes coming soon! I need to make Pumpkin Bread, and share my recipe for Apple Betty, and quite a few others. (We went to an orchard Saturday, and got half a bushel of apples. I haven't even decided what I'm doing with half of them!) 

So even though I'm getting a jump start on the Christmas sweets, I have a good reason. (The good reason being that I noticed it at Aldi's.) 

If you've ever made fudge, you've probable seen this recipe before. It's the classic Fantasy Fudge recipe on the brand Marshmallow Creme jars. They apparently changed it a few years ago, but thankfully you can find the original recipe online. (I wouldn't know though, I'm too cheap to buy brand unless it's on sale.) This is, truthfully, the best fudge I've ever had. I like the stuff we get in Traverse or at Mackinaw, but this is better.

You can make it with or without peanut butter, and there are SO many ways to vary this. As I make more throughout the holidays (and actually get pictures of the variations) I'll post more. The white chocolate with candy cane chunks and peppermint are always a hit! ;) 

Printable Recipe

Chocolate Peanut Butter Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine *some people say you can use butter... I have never had success.
• ⅔ cup evaporated milk
• 12 ounces semi-sweet chocolate chips
• 7 ounces marshmallow creme
• 1 teaspoon vanilla
• ½ cup creamy peanut butter *exclude if plain chocolate is desired

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using--I always recommend using one!!). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in chocolate chips until thoroughly combined. 
4. Add marshmallow cream and vanilla, stir until marshmallow cream is combined.
5.  Add peanut butter; stir to combine.
6. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. 
7. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Peanut butter chocolate: 68

Chocolate: 61

Source (for original): All Recipes

Remember, comments are loved! What's your favorite fudge? 

Christmas Sugar Cookies

I think that my favorite thing about this time of year is the baking, candy-making, and sharing. I've made 2 batches of peppermint bark, 6 batches of hard candy, 3 (successful) batches of fudge, 1 batch of buckeyes, and 1 batch of Christmas Sugar Cookies. We are keeping some of each for our house, but most of what I have made has been parceled out to family & friends, and I love it!!

These are on my baking list for every Christmas, and have been on the list since before I was the one doing the baking! I can't remember Mama ever getting to Christmas without making at least one batch. (And when the three of us kids were younger, I remember at least a couple years where the cookies were gone long before Christmas, and we would beg for another batch...) 

To me, these are the perfect Christmas cookie. They are slightly crunchy if you don't frost them, but frosting them makes them perfectly soft! 

Remember, comments are love! And may get you on the cookie-tray list next year. ;) 

Christmas Sugar Cookies

Ingredients

• 1 1/4 cups butter-flavored Crisco
• 2 cups sugar
• 2 eggs
• 5 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 teaspoon nutmeg
• 1/2 cup milk
• 2 tubs store-bought frosting (or homemade if desired) (And I know, everyone's first comment when I say that it's Betty Crocker or whatever is "Serena, you use storebought frosting???" But, that's the way Mama has always done it, and I honestly don't think the storebought tastes any better than any homemade recipe I have seen for frosting like this. If you find a frosting recipe for cookies like this that you insist is way better than the can, share it with me!!)
  

Directions

1. Preheat oven to 375°.
2. In a large mixing bowl, cream butter and sugar. Add eggs; beat until fluffy.
3. Stir together dry ingredients; add alternately with milk to creamed mixture. If dough is too sticky to handle, add flour. 
4. Roll 1/4” thick on well-floured surface, cut with cookie cutters.
5. Bake on ungreased cookie sheets for 8 minutes. Cool on rack; frost and decorate as desired.

Yield/Time

About 75 cookies

2-3 hours (including decorating)

Source (for original): Mama (and I don't think she even knows where she got this one)

Egg Nog Cookies: The Taste of Christmas

So, a week or so ago, I volunteered to make cookies for Nate's coworker's going away party. By volunteered, of course, I mean that Nate volunteered me.

I couldn't decide what to make, then I forgot what day it was going to be, so Nate almost had to just take some of the caramels I made last night. (Recipe to follow in a day or so, so stay tuned!)

Then, when Gabriel & I had to make a grocery store run this morning, I splurged & got some egg nog.... which gave me the idea of egg nog cookies! One Pinterest search & a couple hours later, these are packed & ready to go to work with Nate! (Well, some of them. We may have eaten a couple a lot.) 

If you like egg nog, you should definitely try these!!! Nate has decided these are my new Christmas cookies. (He's not a huge fan of my sugar cookies, which I'll never understand. I eat myself to the point of nausea on them every year.) Gabriel ate his so fast that I thought he dropped it: I gave him one, turned as I took a bite of mine, then when I looked to see what he thought, I couldn't see any cookie. I asked "Gabriel, did you drop your cookie?" and he opened his hand to show me the 1/2 bite he had left. I would say they are a hit. ;)

Between the egg nog & the nutmeg, these just taste like Christmas. And at 111 calories each (for a batch of 40).... you can't go wrong!

I'm going to tell myself that as I eat the remaining half dozen I left out for our family....  

Remember, comments are love! 

 

Egg Nog Cookies

Ingredients

• 2 1/4 cups all-purpose flour    
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon    
• 3/4 teaspoon nutmeg, divided
• 1/2 teaspoon allspice     
• 1 1/4 cups sugar
• 3/4 cup butter-flavored Crisco     
• 1/2 cup + 3 - 5 tablespoons eggnog, divided
• 1 teaspoon vanilla     
• 2 egg yolks
• 2 1/4 cups powdered sugar
• 3 tablespoons softened butter

Directions

1. Preheat oven to 300.
2. Mix flour, baking soda, cinnamon, allspice, and ½ teaspoon nutmeg in a bowl; set aside.
3. Cream Crisco and sugar in an electric mixer. Add ½ cup eggnog, vanilla, and egg yolks. Mix on medium until smooth. Slowly add dry ingredients, mix until smooth.
4. Place by rounded teaspoonful onto parchment covered or lightly greased baking sheet. (Alternatively, flour hands lightly and form into small balls.)
5. Bake for 20-24 minutes, or until edges are golden brown. 
6. IF DESIRED: Meanwhile, in small mixer bowl, beat powdered sugar and butter together until well blended; add 1/4 teaspoon nutmeg. Gradually beat in 3 to 5 tablespoons egg nog until icing is desired consistency. (I added the minimum amount, iced half the cookies, then added a little more to ice the rest. My preference, if icing them at all, is the minimum amount of egg nog.) However, these cookies don't even really need the icing. Next time, I'm leaving a lot more without it.

Yield/Time

Approximately 3 ½ dozen

1 ½ hours

Nutrition Facts

111 calories (per 40 cookies)

Source (for original): The Girl Who Ate Everything