Cherry Cordial Fudge Covered Brownies

You are probably shocked to know that I still have more from my trip to recap! I was there for over a week, and I did something each day, so...lots and lots to share!

My youngest cousin is 14-years-old (soon to be 15)! Although I wasn't there when she was born, we have been in her life, pretty much ever since the day she was born. When my family moved out to California, my aunt (her mom) moved into an apartment right next to us (since both our families were house shopping). They found a house in the same area and my family found a house about 45 minutes away. If you are from California, you know, that is not far at all! And we always saw each other. So, I have seen this girl grow up :) She was as cute as a button as a kid and now is as sweet as can be as a teenager, which says a lot because she is a TEENAGER.

I moved out to Texas when she was 9 :/ Because of that, I haven't gotten to keep up with her like I'd want. Thankfully she has a cell phone now, where I can text her :) But whenever my sister and I go back to visit family, I always try to make a day to spend with her or see her! And do whatever it is she wants to do, that her mom probably won't do with her (nothing crazy). She decided she wanted to go to Pink's Hot Dogs. We drove to Hollywood and waited for over one hour to just order our hot dogs and cheese fries :) And ate them up, because we were starving. I have to say they are delicious and the ladies that work there are super nice, which is a lot because they have to service so many people. They let you switch out hot dogs for polish sausages or turkey dogs (in my case, since I do not eat beef.....ever wondered why I never post beef recipes...that's why).

After hot dogs my cousin wanted to go to get cupcakes and chose Sprinkles, but she's been to Sprinkles before and so have I. I told her, they were overrated and not the best cupcake. I suggested we go to Georgetown Cupcakes, since they are AMAZING. Although they are a national chain -- they aren't in too many places, but they are in Los Angeles.  And that is what we did (after getting lost for a good 20 minutes). All the while, catching up and talking about teenage things (that I like to keep up with, so she knows I'm here to talk about anything because I love her :) She really liked Georgetown Cupcakes, more than Sprinkles of course, especially this oreo cheesecake cupcake they have....oh my gosh...so so so drool worthy.

Since her birthday was coming up, we ended the night at the mall...hahaha..so high school right? And I took her shopping so she could pick out some outfits that she wanted.

Day 5 of my Valentine's Day Countdown! We are almost there people! We had our program interviews for potential applicants mid-January and we had a potluck dinner while they were here. Since, I knew I was going to make desserts for this countdown, I decided to make this and the Red Velvet M&M Cake Mix Bars early. That way, I had something to bring, there wouldn't be any left overs at the house where the hubby and I would be tempted to eat them (because we would), and I would have two recipes for this countdown already done. This recipes was inspired by my Hot Chocolate 3-Muskateers Fudge Brownies :) Remember this is no fudge brownie...these are fudge on top of fudge brownies!

CHERRY CORDIAL FUDGE COVERED BROWNIES

Adapted from Cookies & Cups

INGREDIENTS

Preheat Oven to 350F Degrees

1 box of fudge brownie mix (family size), baked according to package directions
2 c. chocolate chips
14 oz. can of sweetened condensed milk
10 oz. bag of mini hot chocolate 3-Muskateers bars, chopped
1/2 c. of mini marshmallows

DIRECTIONS

Line a 7 3/4 x 11 3/4 or 9x13 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing bars from baking dish, allow for cooling, and easier, cleaner cutting into squares.
 
Bake brownies according to package directions (I like a thick layer of brownies, so I get family size, but if you want a thin layer, you can get a regular boxed brownie mix). Allow to cool completely.

While brownie is cooling, in a double broiler, combine chocolate chips and condensed milk. Continue stirring, until chocolate chips are melted. Allow to cool slightly but not thicken.

Then evenly sprinkle half of the cherry cordial M&Ms on top of the cooled brownie.  Pour fudge over the the M&Ms. Using a greased spatula, spread fudge evenly over brownies and M&Ms.

Press the remaining M&Ms into the fudge layer. Place in refrigerator for at least 30 minutes to allow fudge to set (overnight is best for cutting into squares, but 1 hour is the best to have the fudgiest fudge brownie...if that makes sense).

Enjoy,
Chika 

Candy Corn, Creamy Chocolate Fudge

I am exhausted. Ever have one of those days, where you weren't gone all day, but in just a short time -- you just feel all the energy just left you? I am having one of those days. I am grateful for a wonderful, hubby, because I hinted that I was craving some sushi and so we had an impromptu date night :) A much needed date night. Sushi -- time with the hubby -- was a perfect way to relax after a tiring day. I just ordered a bunch of sushi just to enjoy little bites of everything I love (but hey, gotta love left overs). I ordered a New York Roll, a Louisiana Roll (I like states rolls apparently ;), as well as my classics, Spicy Tuna and Shrimp Tempura. Yum!

We went to one of my favorite places -- 40 Tempura (where I usually ask to go on my birthday) but this time, I was quite disappointed. I am definitely a customer who is willing to give a bad tip if the service was horrible and a large tip if I loved the service. I try to be patient and understanding, but something's just get to me. The waitress we got today, would not refill our water, when I asked for spicy mayo would give me a squirt -- like what the hey -- and when she offered to put my extra sushi to go (which I would have happily done myself)-- she just dumped all the sushi on top of one another and smushed it together -- so some of the sushi just fell apart! Ugh! Do NOT mess with my sushi ;) She was clearly messing with me on the wrong day -- so not only did I tip her not very well BUT I also left a note on my receipt about how I did not enjoy her service and how she disappointed me in a place I usually love to go! Bummer...

Let's end on a good note, shall we? And what better way to end then chocolate FUDGE! I LOVE fudge. One of my favorite recipes is my Soft Dark Chocolate M&M Fudge (deeee-licous). But that has been my only fudge recipe. And so I have been looking for another opportunity to make fudge ever since. And what better opportunity than my Spooktacular countdown! Plus, it was a great and easy to way to incorporate candy corn again. I always used to think fudge was hard to make. I mean something that awesome cannot be that easy, right? But it is one of the easiest things to make! Like E-A-S-Y! And always so yummy. I have been eating fudge ever since this morning!

 

CANDY CORN, CREAMY CHOCOLATE FUDGE

Adapted from All Recipes

INGREDIENTS

2/3 c. evaporated milk
1 1/2 c. sugar
pinch of salt
1/4 c. (1/2 stick) of butter 
1 (7 oz.) jar of marshmallow creme
3 c. chocolate chips
1 tsp. vanilla
1/2-1 c. of candy corn

DIRECTIONS

Line a 8x8 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing fudge from baking dish, and easier, cleaner cutting into squares.

In a large saucepan over medium heat whisk together evaporated milk, sugar, salt and butter.  Once combined, add in marshmallow creme. Marshmallow creme will dissolve with continued stirring. Bring contents to a boil, all the while constantly stirring. Do not stop stirring as it will burn. Once boiling, cook for an additional 5 minutes.

Remove from heat and stir in chocolate chips, one cup at a time, until completely melted and mixture is smooth. Then stir in vanilla. Pour into prepared baking dish. Let sit for about 5 minutes, to slightly harden. Sprinkle candy corn over the top of the fudge and gently push in candy corn to set. Refrigerate for approximately 2 hours or until firm.

Enjoy,
Chika

Soft Dark Chocolate M&M Fudge

 

I realized that I never shared how my trip to California went. I went for a short week a the end of June :/ The day I landed, I headed off to San Diego for a conference. While there, my labmates went with me to get cupcakes :) Which is a plus, because although I am far behind on my reviews, I always love visiting new cupcakeries to share with you. After 3 days in San Diego in headed back to my parents to see my cousin get married.We headed up to Santa Barbara , CA for both a welcome dinner and the wedding ceremony (the next day). Both of which were beautiful. #loveindianweddings :)  I also got to spend time with my adorable niece, get together with my besties, and get more cupcakes before I headed off. It was definitely a packed week!

Side note: I hate selfies. I cannot stand the people on Facebook that takes pictures of themselves all the time. AND if I can see your phone (i.e., you) taking a picture of yourself in the mirror it is even more lame. AND if you are over the age of 22....STOP...and if you are a professional/graduate student REALLY STOP :) My advice to you ;) Well, I went on that rant because my sister agrees and so my niece, cousin and sister took one as a joke to post on FB under the comment #selfies. I think it came out pretty well.

And onto today's recipe.  I really try hard to improve my food photography and take pictures that I really think look good, showcase my recipes, and look like they belong on Pinterest (because you know that is the judge of everything ;) With this recipe, I cannot lie, taking pictures of this fudge was so hard- I am not sure why-- I can only guess the fudge was too dark and the M&Ms were too bright. Blah- so I am sorry for that. Just know, they are more amazing then they look. On the "bright" side, I  LOVED LOVED LOVED this fudge. This is not your traditional fudge. It is a super soft, immediately melts in your mouth type fudge, with bits of crunchy M&Ms in it. The hubby, who is not as much of a chocolate enthusiast as me, ate this up! He asked if we can make this both with no additions and one with nuts. So I can only imagine he loves it just as much as me. The biggest bonus: this is super, duper, amazingly easy! I mean EASY! Seriously, go make it NOW :)

 

SOFT DARK CHOCOLATE M&M FUDGE

Adapted from Texanerin

INGREDIENTS

1/2 c. butter, melted 

1/2 c. honey

1/2 c. + 3 tbsp. Hershey's Special Dark Cocoa Powder

2 tbsp. cookie butter (or almond butter)

1/2 c. mini M&Ms (or 3/4 c. see below)*

*If desired you can leave out any additions or add in a different ingredient (i.e., nuts)

DIRECTIONS

In a medium bowl, whisk together butter and honey until well combined. Then slowly add in cocoa powder (make sure cocoa powder is sifted first-- as you want to prevent any lumps). Next, mix in cookie butter. Finally add in mix-in, if desired. If no mix in is desired, pour fudge in loaf pan lined with aluminum foil (this will make cutting the fudge into squares much easier).

If you would like a mix-in, this can be done in two ways:

1. If you want it throughout the fudge: mix in 1/2 c. of the mix-in (M&Ms). Pour in loaf pan lined with aluminum foil (this will make cutting the fudge into squares much easier). Sprinkle the top of fudge with remaining mix-in (M&Ms).
2. If you do not want it throughout: Pour fudge into loaf pan lined with aluminum foil (this will make cutting the fudge into squares much easier). Sprinkle the top of the fudge with 1/2 c. of the mix-in (M&Ms).

Freeze for at least 1 hour (refrigerating overnight is recommended). Lift aluminum foil out of loaf pan. Using a greased knife, cut the fudge into small squares. Keep refrigerated until served.  This can be a little messy BUT have fun licking your fingers ;)

Enjoy,

Chika

Oatmeal Fudge Bars

I am a homebody, really to a fault. I need to learn to venture out more--and not just in the travel sort of way. See traveling is different, the purpose is to really venture out and see and experience new things. My flaw, is when it comes to doing this only a regular basis in the town where I live. After getting married- it seems like I am even more content spending time at home with my two boys. Which is wonderful- but I think its fun and healthy, to do things not at home and sometimes not together :)  I know, some people love doing everything as a couple and to you guys I say "to each his own." I like a little independence.

Yesterday was one of those nights. I've mentioned the wonderful people I hang out with at the dog park. And last night one of them, who is a band, played at the Bryan Lakeside Icehouse. I had never been and was in a mood to actually go out. What was the selling point for me? They were going to be selling crawfish! I love crawfish! And I got to spend some time with some fun people :) Well, the hubby was invited to come- but in our style- he opted to spend some "me" time at home watching movies and I opted to go out with Justin, Luke and another student in our program, Vince to see the band play and enjoy some seafood. 

When there- Vince had never tried crawfish so we split 4lbs of it :)! And why yes, we did finish it all! Did a little chatting and a little bit of dancing. One of my friends from the  dog park tried to teach me the slow dance two step. I was horrible! And may have stepped on his foot on more than one occasion  On a side note: coming from Houston and eating crawfish in Bryan/College Station (BCS)- there is no comparison. First of all BCS crawfish is not spiced right AND it is way too overpriced during crawfish season. Big disappointment for sure! Then, Vince was craving dessert, so we headed to Justin and Luke's place to enjoy ice cream and fresh baked cookies while playing a game of Cranium (my favorite game). ::cough::cough::Luke and I won::cough::cough:: ;) It was a blast! Proving to me I should go out more (and in just a few minutes I am- to Houston to see my cousins!)

In the meantime, enjoy this wonderfully, ooey-gooey (you know my favorite)- oatmeal fudge bars. The fudge layer is aaa-MA-zing--melting in your mouth :) And its extra gooey because I took these pictures when it came out of the oven! It's a bit funny because I think this is a recipe that my aunt used to make when I was younger. I loved it so much that I made it like every week in 8th grade. And it did not ring a bell with me- until after I made these bars and took a bite- flash to the past :)

OATMEAL FUDGE BARS

Adapted from Megan and Claudy

INGREDIENTS

Preheat Oven to 325F

FOR THE OATMEAL LAYER

2 stick of butter, softened

2 c. of brown sugar

2 eggs, room temperature

2 tsp. vanilla 

1/3 c. milk

2 1/2 c. flour

2 tsp. baking soda

3 c. rolled oats

FOR THE FUDGE LAYER

1 (14 oz.) can of condensed milk

6 tbsp. of butter

1 tsp. vanilla

2 c. chocolate chips

DIRECTIONS

For the Oatmeal Layer:

In the bowl of a standmixer, fitted with paddle attachment, cream together butter and sugar until fluffy, about 6 minutes on medium-high speed. Then add in eggs, one a time and mix, on medium-slow speed, until incorporated. Slowly stir in vanilla and milk. 

In a separate bowl- whisk together flour, baking soda and rolled oats. Add dry ingredients to wet ingredients, combining until just incorporated.

For the Fudge Layer:

In a saucepan over medium heat, melt together condensed milk and butter, constantly stirring. Once butter is melted, add in vanilla and stir. Add in chocolate chips, one cup at a time. Mix with spatula until all the chips have melted. Then add in next cup and continue stirring until all chips have melted. Remove from heat.

To Assemble:

Grease a 9x13 baking dish with butter or shortening (if you do not do this- your bars will stick to your baking dish). Pour half of the oatmeal batter into the baking dish. Evenly spread batter in baking dish using a spatula. Pour the fudge over the oatmeal layer. Again using a spatula to evenly distribute fudge. Finally, top fudge with remaining oatmeal batter. This is a bit tricky as the fudge is soft. This is what I did- place spoonfuls of oatmeal batter on top of fudge- evenly placing spoonfuls across fudge layer. Then gently using a spatula- smear together the oatmeal batter spoonfuls (if that makes sense :) It may not completely cover fudge- this is okay! The batter will spread when baking!

Baking this is also tricky. The original recipe stated 350F degrees for 25 minutes. My bars were nowhere near done. I recommend cooking them at a lower temperature for longer- to keep the inside cooking but the outside from burning. Bake at 325F degree for 45-60 minutes--but keep an eye on it and check it every 10 minutes after the first 30 minutes have passed. 

Enjoy,

Chika