Aaaah, homemade fudge.  My whole life, this fudge has been a constant staple at home around the holidays.  No lie, my family easily goes through a batch of this a week it’s so good.  Bonus, as the title suggests it is super easy to make,  no candy thermometers, or crazy water testing to see if this fudge is done yet either.  Every time I eat this chocolatey goodness, so many memories come flooding back… to me, it tastes like the holidays.  Thanksgiving and Christmas would not be the same without it.   I was literally salivating waiting to eat this on my cheat day, with it’s perfect soft texture and bursting chocolate flavor, I dare you to eat just one piece hint, hint you won’t be able to. 

Butter, sugar, milk, marshmallows, salt, all ready to be melted…

Starting to melt…

All bubbly…

Time to add your chocolate…

Pour into your pan…

Now let it set up 🙂

Hello delicious chocolate…

Easy Fudge

2014-11-20 11:10:03

a rich chocolatey fudge

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Ingredients

1. 1 Stick of Unsalted Butter
2. 2 Cups of White Granulated Sugar + 2 Tablespoons
3. 2/3 Cup Evaporated Milk
4. 12 Regular Sized Marshmallows
5. Pinch of Salt
6. 1 Cup (6 Ounces) of Semi-Sweet Chocolate Chips
7. 1 Teaspoon of Vanilla

Instructions

1. Tear all of the marshmallows in half (so they melt more quickly).
2. Either butter or spray 8x8 pan with non-stick spray.
3. In a saucepan place butter, sugar, milk, marshmallows, and pinch of salt.
4. Bring to boil over medium heat, and boil continuously for exactly 5 minutes while continuously stirring.
5. Take from heat and immediately add the chocolate chips and vanilla stirring until all chocolate chips are melted and blended thoroughly, this needs to be done pretty quick so it doesn't set too soon.
6. Pour into your 8x8 pan and cool.
7. Once cooled, slice into pieces.

Notes

1. This recipe cannot be doubled, I repeat, this recipe cannot be doubled 🙂
2. If you only have mini marshmallows, no worries, just know that 10 mini marshmallows = 1 Large marshmallow.
3. Marshmallow fluff cannot be substituted for the marshmallows.
4. This fudge can be kept in a container at room temperature for a week, or in a container in a fridge for 2 weeks.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hi, my name is Holly, and I am an addict, well, of the snickerdoodle cookie kind anyway.  No, seriously, on my cheat days, if I have decided that snickerdoodle cookies are going to be on my mental list of treats for the day, you can guarantee I will have no less than 5 of these things.  There is just something about the buttery cookie with the cinnamon and sugar on top that is completely irresistible to me I wonder if there is a patch? and I don’t think there is a way to physically have just one who has just one cookie anyway?

You would think something so simple wouldn’t be so amazingly delicious, but it is,  and what is just as good as snickerdoodle cookies?…snickerdoodle cookie dough of course 🙂  I was thrilled to see these truffles keep popping up on Pinterest, and just knew I had to make these amazing bites of delicious, and oooh boy are they delicious.  Perfect little cookie dough balls covered in white chocolate with cinnamon and sugar sprinkled on top, drroooll, so good y’all.  These would be great little treats to have hanging around this time of year, just saying 🙂

 Make the delicious cookie dough (with a pink mixer is best, j/k)…

Roll them into balls and place on parchment paper to freeze…

Get your almond bark ready to melt…

Almond bark all melted with cinnamon…

This is what your dipped truffles will look like…

Once set, you can drizzle more white chocolate and cinnamon and sugar on top like so…

Mmmm, soo good…

Snickerdoodle Cookie Dough Truffles

2014-11-18 13:26:55

Yields 25

snickerdoodle cookie dough covered in white chocolate with cinnamon and sugar

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FOR THE TRUFFLES

1. 4 Ounces Cream Cheese, Softened.
2. 1/2 Cup Unsalted Butter, Softened.
3. 1/2 Cup Granulated Sugar.
4. 1/4 Cup Light Brown Sugar.
5. 1 1/4 Cup All Purpose Flour.
6. 1 Teaspoon Vanilla Extract.
7. 1/4 Teaspoon Salt.
8. 1 1/4 Teaspoon Ground Cinnamon.
9. 1/4 Teaspoon Cream of Tartar.

FOR THE COATING

1. 14-16 Ounces of Almond Bark in Vanilla Flavor.
2. 1/2 Teaspoon Ground Cinnamon.

FOR CINNAMON/SUGAR MIXTURE

1. 1/4 Cup of Granulated Sugar.
2. 1 Teaspoon of Cinnamon.

TRUFFLES

1. With handheld or stand mixer with paddle attachment, beat the cream cheese and butter until smooth.
2. Add sugar and beat until well incorporated.
3. Now add in the flour, vanilla, salt, cinnamon and cream of tartar.
4. Scoop 1-2 tablespoon size dough balls, rolling them in your hands forming uniform truffle balls.
5. Place truffles onto a baking sheet lined with parchment paper, placing in the freezer for at least 2 hours or overnight (which is what I did).

FOR THE COATING

1. Place almond bark in a double boiler or a heat safe bowl on top of a pan with boiling water making sure the bottom of the bowl does not touch the water to keep the almond bark from scorching.
2. Once melted, add your 1/2 Teaspoon of ground cinnamon into the almond bark, mix thoroughly.
3. Using 2 spoons (which I find easiest, but probably messier) dip each truffle into the melted bark covering it completely.
4. Once the almond bark has set on the truffles at room temperature, you can melt an additional ounce of almond bark in the microwave, place in a ziploc baggie, snip off small corner and drizzle the tops of your truffles and immediately sprinkle your cinnamon/sugar mixture on top.

Notes

1. You will most likely have leftover cinnamon/sugar mixture (I know I did) which I just saved in a container for something else wonderful to sprinkle on 🙂

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

 So let’s talk about some cookie dough, mmmkaaay?…I’m sure that like myself, all of you ate cookie dough right out of the bowl as a kid…and let’s be honest, you still do.  Nothing to be ashamed about, it is super delicious and sometimes as good or better than it is all baked up into a cookie…calm down, I said sometimes …

But don’t let all of those lame-o’s  naysayers get you down about raw eggs and salmonella, and yes, salmonella is nothing to scoff at, but seriously I think a little raw cookie dough every now and then is a-okay.  Buuuut, if you are concerned about all of that pickle talk, then I have an amazing solution…cookie dough that is meant to stay cookie dough. 

look at all of that cookie dough, just hanging out waiting to be dipped in chocolate..

 This egg-less cookie dough is made with the sole purpose of being shoved in your mouth being eaten.  Then, get this, the cookie dough is dipped in melted chocolate..did y’all just hear what I said?…dipped in melted chocolate, sigh, isn’t the modern world wonderful? 

And while the chocolate is still all melty, you can throw on some toffee bits (my personal favorite), mini chocolate chips, Reese’s chips, etc. on top to make them look all fancy shmancy. 

reese’s chips, toffee bits, chocolate chips, oh my..

These are amazingly chocolatey and cookie doughy, take them to parties, everyone will love you…you.are.welcome 🙂

Chocolate Chip Cookie Dough Truffles

2014-11-05 11:25:10

Yields 30

bite size cookie dough balls covered in chocolate

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Ingredients

1. 3/4 Cup Brown Sugar, Packed
2. 1 Stick (1/2 Cup) of Butter, Softened
3. 1 Teaspoon of Vanilla Extract
4. 2 Cups of Plain Flour
5. 1 Can (14 Ounces) Sweetened Condensed Milk
6. 1/4 Cup Mini Semi Sweetened Chocolate Chips*
7. 24 Ounce Package of Almond Bark in Chocolate Flavor

Instructions

1. With a hand mixer or stand mixer with paddle attachment, cream butter and sugar until smooth.
2. Add the condensed milk, vanilla and flour.
3. Add the chocolate chips slowly until evenly distributed.
4. With a spoon or small ice cream scoop, roll the cookie dough into balls the size of your choosing, just remember they get bigger after the chocolate is on it. Mine were between 2-3 tablespoons each.
5. Place dough balls onto a wax or parchment paper lined cookie sheet, tupperware, whatever you have available. **
6. Place balls in freezer for 2 hours, preferably covered.
7. Melt your almond bark on a double boiler. ***
8. With a spoon, dip the balls into the chocolate, making sure they are completely covered and place back onto the parchment paper, if you want to add toppings to the truffles, now is the time to do it.
9. Let the chocolate cool to room temperature on the truffles, and these are best if stored covered in the fridge.

Notes

1. *you can add more or less depending on how many you would like in your truffles.
2. **if the dough is sticking to your hands too much, you can rub flour on your hands.
3. ***You don't have to have a double boiler, I just placed a metal bowl over a basic pot of boiling water, making sure the bottom of the bowl was not touching the water because it might burn the chocolate.
4. If you find that one package of almond bark is not enough to cover all of your balls (tee hee) you can melt chocolate chips, chocolate bars etc. but I must let you know they do not hold up nearly as well as the almond bark.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/