That One Girl
  • Home
  • Blog
  • About Me
  • Paris In My Pocket
    • The Storybook Series
    • The Train To Paris
  • Baking
  • My Photos
  • My Bucket List
  • The Vampire Diaries
  • Vlog
  • Home
  • Blog
  • About Me
  • Paris In My Pocket
    • The Storybook Series
    • The Train To Paris
  • Baking
  • My Photos
  • My Bucket List
  • The Vampire Diaries
  • Vlog

Santa's new favorite

12/24/2017

0 Comments

 
Picture
0 Comments

Two for one

12/19/2017

0 Comments

 
Picture

​French Silk Fudge Pie

Picture
Prep Time: 40 minutes
Cook Time: 15 minutes
Author: Becky Hardin

​Ingredients:

​For the crust
  • 7 full graham crackers
  • 4 tablespoons salted butter, softened to room temperature
  • 3 tablespoons granulated sugar
​For the chocolate layer
  • 2/3 cup evaporated milk
  • 3 cups granulated sugar
  • ¾ cup (1½ sticks) unsalted butter
  • 1 jar (7 oz) Marshmallow Crème
  • ½ pkg (6 oz) Milk Chocolate Chips 
  • ½ pkg (6 oz) Semi-Sweet Chocolate Chips 
  • 1 teaspoon vanilla extract
​For the white chocolate fudge layer
  • 12 oz. White Chocolate, wafers or chopped bars
  • 7 oz. Sweetened Condensed Milk

​Instructions:

​For the crust
  1. Place graham crackers in a food processor fitted with the metal blade. Process until the crackers are crushed. (OR, place crackers in a Ziploc bag and crush them with a rolling pin.)
  2. Add softened butter to crumbs and process until butter and crumbs become like coarse sand.
  3. Add sugar and process 5 seconds.
  4. Press the mixture firmly in an 8-inch springform pan and refrigerate 20-30 minutes before filling.
​For the Chocolate Layer
  1. In a large saucepan, combine milk, sugar and butter. Bring to a rolling boil and cook, stirring continuously, until the temperature reaches 234 degrees F on a candy thermometer. Remove from the heat and add Marshmallow Crème, vanilla and chocolate chips. Stir until well combined.
  2. Pour chocolate fudge over the graham cracker crust, place in the freezer to cool and set until firm.
For the white chocolate fudge layer
  1. Place white chocolate and milk in a small saucepan over LOW heat.
  2. Stir until chocolate is half melted then remove from heat.
  3. Set aside for a few minutes to allow the remaining chocolate to melt.
  4. Stir until smooth and cool 5 minutes.
  5. Pour over the chocolate layer and place in the freezer for 10 minutes. Transfer to the refrigerator until almost firm.
  6. Sprinkle with chocolate shavings and keep in refrigerator at least an hour.
  7. Remove from refrigerator, remove the French Silk Pie Fudge from the Springform pan and cover tightly. When ready to serve, slice into thin slices.
  8. The fudge will keep at room temperature, in an airtight container, up to one week, in the refrigerator up to 1 month or in the freezer up to 4 months.
0 Comments

Winter skys and apple pies

12/18/2017

0 Comments

 
Picture

Caramel Apple Pie Fudge

Picture
Prep Time: 10 minutes + chilling
Cook Time: 15 minutes

Author: Belly Full

​Ingredients:

​
  • • 3/4 cup apple cider
  • • 3/4 cup unsalted butter
  • • 1 can (5 ounce) evaporated milk
  • • 3 cups granulated sugar
  • • 1 bag (12 ounce) white chocolate chips
  • • 3/4 cup dried apple, finely diced
  • • 1 teaspoon vanilla
  • • 1 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon all spice
  • • 1/4 cup Dulce De Leche

​Instructions:

  1. Line an 8x8-inch baking dish with parchment paper. Set aside.
  2. In a large saucepan combine the apple cider, butter, evaporated milk, and sugar; bring to a rolling boil and stir continuously for 4 minutes.
  3. Reduce heat to low; add in the white chocolate, dried apple, vanilla, and spices; blend well, stirring for several more minutes until chocolate is completely dissolved. Pour into baking dish.
  4. Heat Dulche de Leche in the microwave for 15-20 seconds to loosen. Drizzle or drop dollops around in the baking dish and swirl through with a dull knife for a marbled effect.
  5. Refrigerate for at least 3 hours (or overnight), until hardened.
  6. Remove parchment paper from pan and place on cutting board. Cut into squares.
0 Comments

Lets go back to the beginning

12/17/2017

0 Comments

 
Picture

​Classic Fudge

Picture
​Serves: 32
Author: Awesomeon20
Prep Time: 5 min
Cook Time: 15 min

Ingredients:

  1. 2 cups sugar
  2. 10 large marshmallows
  3. 5.3 ounces evaporated milk (see note)
  4. 6 ounces semi-sweet chocolate
  5. 1/2 cup (4 ounces) butter
  6. 1 tsp vanilla

​Instructions:

​
  1. It's important to have everything ready once you turn on your heat, so measure out our chocolate, butter, and vanilla in a bowl and set aside. Spray an 8x8 baking pan with non-stick spray.
  2. Add sugar, marshmallows, and evaporated milk to a large sauce pan. Turn the heat under the pan to medium high and start stirring. Keep stirring until the mixture starts to boil.
  3. Once you reach a boil, continue to cook and stir for 8 minutes. Whatever you do, don't stop stirring. When 8 minutes is up, remove the pot from the heat, but don't stop stirring.
  4. Either grow a third arm or get a helper to carefully add the chocolate, butter, and vanilla to the boiling sugar mixture. Be careful. You do NOT want to get this molten mixture on your skin. Keep stirring until everything is melted and blended.
  5. Pour the mixture immediately into the waiting baking pan and refrigerate for several hours or overnight to set.
  6. Cut into small pieces and try really hard not to eat every last bit.
0 Comments

Double trouble

12/16/2017

0 Comments

 
Picture

Double Chocolate Peppermint Fudge Truffles

Picture
Serves: About 50
Author:  Lyuba Brooke
Prep Time: 4 hours
Cook Time: 10 mins

​Ingredients:

  • Fudge:
  • 4 Tbsp butter
  • 1 can sweetened condensed milk
  • 3 cups milk chocolate chips (dark or semi-sweet can be substituted if preferred)
  • 7 oz jar of marshmallow fluff
  • 1½ cups Andes peppermint crunch baking chips
  • Truffles:
  • 18-20 oz white chocolate melting chips
  • 10-12 peppermint candy canes
  • Recommended tools:
  • Double boiler
  • Cookie scoop

Instructions:

  1. Fudge:
  2. Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesn't stick.
  3. Place chocolate chips and marshmallow fluff in a large mixing bowl. Set aside.
  4. In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn't burn.
  5. Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
  6. Quickly fold in peppermint crunch baking chips, pour your fudge mixture into the prepared baking dish and spread it evenly. Let it stand on the counter until it cools to room temperature. Then, place the pan in the refrigerator to chill and firm up for a couple of hours. (If you want to chill it overnight, you will need to cover it in saran wrap so it doesn't start to dry.)
  7. Once cooled, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into even fudge balls. Place them on a large cutting board covered with parchment paper. (You may have to use two boards.) Place them into a freezer for 15-20 minutes.
  8. Unwrap candy canes and place then into a ziplock bag. Crush candy canes with a flat side of the meat tenderizer. Place crushed candy canes in a bowl on your work station.
  9. Melt the chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
  10. Using a fork, dip each fudge ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler.
  11. Quickly sprinkle it generously with crushed candy canes and lay it back on the parchment paper (you'll need a toothpick or something small to help you slide the truffle off the fork). Repeat with all the fudge balls.
  12. Store in the refrigerator, covered or in a container with a lid.
0 Comments

You can't go wrong with peanut butter & chocolate

12/15/2017

0 Comments

 
Picture

​Reese’s Chocolate Peanut Butter Fudge

Picture
Author: CraftCreateCook 
Prep time:  15 mins
Total time:  15 mins
Serves: 32

Ingredients:

  • 1 package (12oz) semi sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup peanut butter
  • 16 full size Reese's Peanut Butter Cups
  • ½ cup Reese's Mini Peanut Butter Cups, halved

Instructions:

​
  1. Line a square baking sheet with aluminum foil clear a space in your refrigerator for this prepared pan. Line the bottom of the pan with upside down full size Reese's Peanut Butter Cups.
  2. In a small saucepan, add chocolate chips and sweetened condensed milk. Heat on medium heat and stir constantly until melted. Remove from heat.
  3. Spoon in peanut butter and mix until completely melted and incorporated. Pour over prepared pan and spread evenly.
  4. Sprinkle with mini Reese's Peanut Butter Cups and gently press into the fudge.
  5. Refrigerate for 3 hours or until firm.
  6. Remove from refrigerator, remove foil from the fudge. Cut into 16 squares and cut each square into a triangle
0 Comments

It's got all the bark but no bite

12/7/2017

0 Comments

 
This also tastes really good if you drizzle it onto popcorn.
Picture
You can buy this recipe print towel and more here.
0 Comments

Nutella makes everything taste good...

8/24/2017

0 Comments

 
Picture
Picture
Ingredients
​
  • 1/3 cup nutella
  • 1 ¾ cup (8 ¾ ounces) unbleached all-purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (1 ¾ sticks)
  • ½ cup granulated sugar (3 ½ ounces)
  • ¾ cups packed brown sugar (5 ¼ ounces) – dark works best
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup semisweet chocolate chips, plus extra for topping the cookies
Instructions
​
  1. Line a plate with parchment paper. Scoop nutella in heaping teaspoon mounds on the parchment paper - you need about 16. Place mounds in the refrigerator to harden.
  2. Whisk flour and baking soda in a medium bowl.
  3. In a 10-inch skillet (don’t use a nonstick skillet if possible, because it makes it hard to tell with the butter is browned), melt 10 tablespoons of the unsalted butter over medium-high heat. Once melted, swirl the pan constantly until the butter is golden brown. This entire process will take about 3 – 5 minutes, and the butter will have a nutty smell. Watch the pan closely to avoid burning the butter.
  4. Transfer the browned butter to a large heatproof bowl, and add the remaining 4 tablespoons butter. Stir until it is melted.
  5. Add the sugars, salt and vanilla to the butter and whisk together. Add the egg and the egg yolk and whisk until smooth, about 30 seconds. Let the mixture rest for 3 minutes. Whisk again for 30 seconds, and then let it rest 3 more minutes. Do this one more time, until the mixture is thick, smooth, and shiny.
  6. Stir in the flour mixture, then stir in the chocolate chips.
  7. Chill dough overnight. If you need to bake the cookies immediately, you can. I just think the cookies taste better when the dough sits overnight.
  8. When ready to bake, preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or a silicone mat.
  9. Scoop about 3 tablespoon of dough. Make a deep well in the center and place a teaspoon of the refrigerated nutella in the center of the dough. Shape the dough around the nutella, covering completely. Pace onto cookie sheets, spacing the dough 2 inches apart. Bake 10 – 14 minutes, until the cookies are golden brown on the edges but still soft in the center. Gently press a few chocolate chips on the top of the warm cookies. Allow cookies to cool on the sheet for 3 minutes, then remove to a wire rack to cool completely.
0 Comments

Mocha Chocolate Cake

7/13/2017

0 Comments

 
Picture
Picture
Picture

Prep Time: 2 hours
Cook Time: 35 minutes
Servings: 10
Ingredients:
Chocolate Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup strong brewed coffee hot
  • 2 large eggs
  • 2 tsp vanilla
Mocha Buttercream:
  • 1/2 cup egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp vanilla
  • 1 Tbsp instant espresso powder
  • 3 oz dark chocolate chopped, melted, and cooled
Ganache:
  • 3 oz dark chocolate
  • 3 oz heavy whipping cream
Instructions: 
​Chocolate Cake:
  1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 20mins, rotate pans in oven.
  7. Bake until a cake tester comes out mostly clean. A total of 30-35mins.
​Mocha Buttercream:
  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment.
  5. Slowly add cubed butter and mix until smooth.
  6. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
  7. Frost cake and refrigerate before adding ganache.
​Ganache:
  1. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.
Assembly:
  1. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  2. Frost and smooth the sides. Chill for 20mins.
  3. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Notes:
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen. 
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. 
*** You will likely have some leftover ganache.
0 Comments

Dark Chocolate Raspberry Pie Bars

6/15/2017

0 Comments

 
Picture

Picture
Prep: Preheat oven to 350F degrees.
​ Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
​Ingredients:
​
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 cup mini semi-sweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • 3/4 cup fresh raspberries, semi crushed
​Directions:
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
0 Comments
<<Previous
    Picture

    Categories

    All
    12 Days Of Cookies
    Bars
    Bread
    Brownies
    Cake
    Caramel
    Cherry
    Chocolate
    Christmas
    Coffee
    Cookies
    Copycat
    Cupcakes
    D.I.Y Decor
    Fruity
    Fudgemas
    Muffins
    Pie
    Pumpkin
    Quotes

    Picture

    Archives

    December 2017
    November 2017
    October 2017
    August 2017
    July 2017
    June 2017
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    February 2016
    January 2016
    December 2015
    October 2015
    September 2015

    Picture

    RSS Feed

Powered by Create your own unique website with customizable templates.