National Fudge Day

Happy National Fudge Day, folks! That’s right. Today, June 16th, 2013, is National Fudge Day. Is there a better day than today to make a mini batch of fudge? No. I’m pretty sure there isn’t.


Peanut Butter Fudge

based on Alton Brown’s recipe

You’ll need:

  • 1 stick butter
  • 1/2 cup smooth peanut butter
  • 1/2 tsp vanilla
  • 1 3/4 cup powdered sugar

1. Put the butter and peanut butter in a microwave safe container. Cover with Saran Wrap. Microwave on high for 2 minutes. Stir, recover, and microwave for another 2 minutes.

2. Add vanilla and powdered sugar. Stir. You want a stiff consistency; think thick cookie dough. Add a little more powdered sugar if it isn’t quite there yet.

3. Find a tupperware container that is roughly 4×8 or 6×6 or….it doesn’t really matter. Spray the top side of parchment paper with oil, and line the bottom and sides of the container. Push the fudge into the container, and level the top.

IMG_02534. Cover and refrigerate for at least 2 hours.

5. Cut into roughly 1 inch x 1 inch squares. Devour!

IMG_0264Happy Fudging!

P.S. A double batch will fill a regular 8×8 dish.




Chocolate Striped Shortbread Cookies

A highlight of going to my Oma’s (Dutch for grandma) house was her endless stash of fudge striped cookies. My grandfather is a baker, and what did I look forward to at their house? The Keebler fudge striped cookies. Looking back, that feels a bit ridiculous. But there you have it.

This weekend, I made a couple of batches of cookies for a couple of events that I have this week. Two birds. One stone. That’s how I roll. I made one monster batch of Peanut Butter Reese’s Pieces cookies and another batch of shortbread.

I can hear you thinking, “Shortbread? Really?” Shortbread on it’s own is a bit dull. You’re right. In the spirit of fudge striped cookies, shortbread needs a drizzle of chocolate to liven things up.

For the cookies, I used this recipe from Ina Garten. In order for the dough to hold together, I needed 1 more Tbs of butter than she requires for the recipe. Just so you know.

For the drizzle, melt half a bag of chocolate chips in the microwave. Simply put chocolate in a bowl, and then put it in the microwave for 30 second increments. After each increment, take the bowl out and stir the chocolate. Continue like so until the chocolate is melted.

Happy shortbread making!