Baked Pepperoni Pizza Egg Rolls

IMG_7370Ok so last week I had posted that I was trying to eat less processed foods.  In my defense I did make these a bit ago!  AND I will say again, all in moderation.  I strongly believe that if you limit yourself completely, you’re only setting yourself up for failure.  I believe this to be in all things with life.

So enjoy the good things.   And enjoy good food, even if it means that you stray from what you shouldn’t eat for a day!

Besides that, these are too good to pass up.  The kids loved helping make these.  And they loved eating them just as much!!!

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Just a few things were needed for these awesome appetizers.

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Just take an egg roll wrapper and put some pepperoni in the middle, place your cheese stick in the middle and roll this like you would a burrito!!!

Place some parchment paper on a baking sheet and get them ready for the oven!!

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How good do they look!!!!!  And you don’t fry them either.  They go right in the oven.  So this isn’t quite so bad right!!

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Ah-mazing!!!  Must try.  If you’re looking for a fun thing to have for Super Bowl Sunday, this would be a great idea.  Or if you’re looking for something to do on Super Bowl Sunday and aren’t watching the game (kidding – kidding), then you can try these!!  If you have kids, this is a great way to get them involved with helping out.  They love to help and see the final product just as much, if not more than we do!!!

Baked Pepperoni Pizza Egg Roles
Recipe Type: Pizza Roll Ups
Author: Patricia
Ingredients
  • low fat mozzarella string cheeses, cut in half, width-wise
  • slices of sandwich pepperoni
  • pizza sauce
  • Egg roll wrappers
  • Cooking Spray
  • Additional pizza sauce for dipping
  • You can make as many as you need for your family/friends. That’s why I didn’t put a quantity next to each item.
Instructions
  1. Preheat oven to 375F.
  2. Place a cooling rack on top of a cookie sheet and spray with cooking spray.
  3. Next lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them.
  4. Lay down 3 slices of pepperoni not quite in the middle of the wrapper but rather in the lower third of the wrapper.
  5. Next top with a slice of cheese.
  6. Begin rolling by taking the bottom and ‘tucking’ under the mixture.
  7. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end.
  8. Set aside and repeat for the remaining wrappers.
  9. Lightly spray the entire egg roll with cooking spray and set on the cooling rack.
  10. Bake for 6 minutes (or until the top is lightly golden brown), flip, spray again and bake for another 5-8 minutes until golden brown and crispy. The trick is to get them crispy right before the cheese starts to melt out.
  11. Transfer to a plate and serve with warmed pizza sauce.

Enjoy your week!!!!!  Remember to always have fun when you’re in the kitchen.

Patricia – Two Girls Cooking 😉

Source

The Kitchen Whisperer

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Apple Cream Cheese Bread

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Apple.  Cream Cheese  Bread.  Fall has hit here in MN.  We went from being in the high 70s a week ago and now we’re in the 50s.  And we know what’s coming next.  I won’t say it but we know!!!

This is my favorite time of the year.  Not only do I love the colors you see when driving down the street, but cooking seems to be easier to do when you can turn on the oven.  I love grilling.  I love the hot and sun, but I also love what this season brings.

This past weekend was little Miss Khali’s 2nd birthday.   We traveled to WI and got a huge bucket of apples that came from her grandparent’s backyard!!

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Can’t get any better than home made bread with some fresh home grown apples!!!

I made this on my lunch break and had it baking in the oven when the kiddo’s got home from school today.  I was so hoping this would put them in a good mood.  Yay, it worked.

We were supposed to have our football dinner tonight but it was changed to next week.  So back to Taco Tuesday it was.  Now Tacos and Apple bread may not sound like it goes well together, but it does.  And it really didn’t matter.  We ate half the loaf!

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Getting the cream cheese portion ready.

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This bread batter was pretty thick.  But the cream cheese made it just right.  I was a bit worried on how the bread would turn out.  I’ve learned not to shy away from these types of recipes but I do still sit and worry if it’s going to turn out okay.  When the kids like it, usually I can assume it a success.

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Apples in bread!!!!

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After pouring the cream cheese batter on the bread batter, you mix it all in with a knife to make a pretty cool design.

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I added a bit more sugar and cinnamon to the top!!  I do this when making banana bread and it always adds a sweet taste to the crust!

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Fresh out of the oven!!  I love fresh, warm bread right out of the oven.  We all did (except Khali – she didn’t want to eat it!!).

If you’re looking for a great bread to try, this is an easy go to one.

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How pretty is this!!!

Apple Cream Cheese Bread
Recipe Type: Bread
Author: Patricia
Ingredients
  • 2 apples (cut in small pieces or grate)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/3 cup flour (Kim used whole Wheat Flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice seasoning or cinnamon and nutmeg
  • Cream Cheese:
  • 6 ounce of cream cheese (room temp)
  • 1/4 cup sugar
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees. Spray your loaf pan with “Pam” spray and line with parchment paper and spray that also. I like using the parchment paper because you can have the over hang of the paper on the sides and you can use that to help pull the entire loaf out of the baking dish.
  2. Using a mixing bowl add the oil and the sugar and mix. Add the eggs and the vanilla and mix again. In another smaller bowl add the measured flour, baking soda, salt and the spice. Whisk these all together then add to the egg mixture and mix. Add the grated apples and mix.
  3. In the smaller bowl combing the ingredients for the cream cheese mixture and blend.
  4. Place the batter in the prepared loaf pan then add all of the cream cheese mixture and spread around to cover the apple batter. Using a fork or knife, gently swirl the two layers together.
  5. Bake at 350 degrees for about 55 minutes. Watch so that you don’t over bake your bread. Kim covered her bread for the first 30 minutes with a tent made from foil. Bake until a toothpick inserted into the bread comes clean. Cool then slice and enjoy

Enjoy!

Patricia – Two Girls Cooking

Source

The Wednesday Baker

Cinnamon Rolls – Heidi DeJong (Guest Blogger)

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Patricia has been asking me for months to be a guest blogger, and I’ve turned her down time after time with excuses: I was too busy; I didn’t take pictures of my creations, etc.  However, this item is a proud achievement for me and I had to share.  Here it is, at long last: my blogging debut.

My husband recently gave me a Kitchen Aid stand mixer for our anniversary.  I know some of you out there might be saddened or upset about getting a kitchen appliance for an anniversary gift, but I was over the moon; I had been wishing and hoping for a mixer for quite some time.  Now that I have one, I’ve been trying some new yeast dough recipes that just seemed impossible to do without a mixer.  My latest trial:  homemade cinnamon rolls.

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I have fond memories of sweet rolls that my great grandmother used to make.  They weren’t cinnamon rolls exactly, and they weren’t quite caramel rolls either, but some sort of cross between the two.  My mom has a notebook of family recipes, but it only lists the ingredients and the amounts.  I’m sure some of you know the kind of “recipes” I’m talking about.  Now,   I know my grandma knows exactly what to do with that ingredient list and it works great for her, but for a novice like me a list of ingredients just isn’t going to cut it.  My sister and I have talked about getting Grandma to show us how it’s done, but that just hasn’t happened yet.  So, I went in search of a cinnamon roll recipe that could give me the direction I needed.  I think I found a pretty good one.

I started off by placing the warmed milk, warm water, vanilla, yeast, and butter into my stand mixer with the dough hook attached.  I mixed it on the lowest speed while I continued to add the other ingredients.  Next I added the beaten eggs, salt, sugar, and bread flour.  I allowed the mixer to mix on low speed until all the ingredients were well combined and then I bumped it up to the second speed to knead the dough.  I let the mixer do all the kneading for me, about 10 minutes.  As the mixer was kneading, I noticed that my dough didn’t stay in a nice ball, it was sticking to the bottom of my bowl, so I added additional bread flour one tablespoon at a time until it got to a tacky consistency.  From making other yeast dough recipes I knew it should feel a little tacky, but not stick to my fingers when I touched it.  Now, I’m sure all of this can be done by hand; it just seemed too intimating to me to try mixing a thick dough recipe like this by hand.  If you don’t have a stand mixer though, give it a whirl.  These are so yummy the extra work would be worth it.

Once the mixer had done all the kneading for me, I took the dough out of the bowl and sprayed the mixer bowl with some cooking spray.  I placed my dough back in the sprayed bowl, covered the bowl with plastic wrap and sat it on my counter to rise.   The recipe says to let it rise until doubled in size.  Well let’s just say things got a little hectic that night and I forgot about my dough until about 4½ hours later.  I think it more than doubled in size, but hey things like that happen especially with a three year old in the house.

After the dough had finished rising, I buttered a 9”x13”x2” pan, set that aside, and started the assembly process of my rolls.  Using my rolling pin I rolled and stretched the dough into a 15”x24” rectangle.  I used an offset frosting spatula to spread the ½ cup softened butter from the cinnamon filling recipe onto the rectangle of dough (you could use a rubber spatula or even a pastry brush to do this).  I made sure there was an even layer of butter across the whole thing.  Then I mixed the brown sugar and cinnamon in a small bowl and sprinkled that over the buttered dough, making sure it was a nice even layer.  Starting with the long edge, roll up the dough and pinch the seam to seal.  Now the recipe I used had a note: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.  I didn’t think I rolled my log too tightly, but some of the centers on my rolls popped out.  They still tasted good though :O)

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Now that I had my long log of cinnamon rolled dough, I cut them into 1½ inch sections using a serrated knife.  I sliced very gently so they wouldn’t squish.  The recipe is supposed to make 15 rolls, but I must have rolled my dough into a slightly larger rectangle because I got 18 rolls.  Place them in the prepared baking pan(s) (12 rolls will fit into the 9x13x2 dish; I placed my extras into a buttered round cake pan).  The unbaked cinnamon rolls should not touch each other before rising and baking.  Mine did touch a little, but what can you do?  I covered my pans with plastic wrap and let them do their final rise in the refrigerator overnight.  If you want to bake them the same day, let them rise on the counter for about 45 minutes to an hour or until doubled in size.  After rising, the rolls should be touching each other and the sides of the pan.

The next morning I took my rolls out of the refrigerator and let them warm up a bit.  They hadn’t completely doubled in size so I let them finish rising on the counter.  Once they were the size I wanted, I preheated my oven to 350 degrees and baked them for about 20-25 minutes until they were a light golden brown.

While my rolls were baking I mixed up the frosting.  Now my husband and daughter love frosting, so I doubled the frosting recipe which I think was a good idea for us.  Once the rolls were done, I took them out of the oven and placed the pan on a cooling rack and frosted the rolls while they were still hot.  Frosting them while still hot allowed the gooey frosting to slightly melt into the rolls.

Oh my goodness were these cinnamon rolls delicious!  They weren’t my great grandmother’s rolls, but they were delicious none the less.  Cinnamon rolls may have been intimidating to me in the past, but not anymore.  They are a bit time consuming, but well worth the time and effort.  Enjoy!

Heidi DeJong – Guest Blogger

Cinnamon Rolls – Heidi DeJong (Guest Blogger)
Recipe Type: Dessert
Author: Heidi DeJong – Guest Blogger
Ingredients
  • Dough:
  • 1 cup milk (heated about 1 minute in microwave)
  • ¼ cup warm water (110 degrees F)
  • 1 teaspoon pure vanilla extract
  • ½ cup butter, room temperature
  • 3 teaspoons instant active dry yeast
  • 2 eggs, room temperature and beaten
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 5 cups bread flour
  • Cinnamon Filling:
  • ½ cup butter, room temperature
  • 1 cup firmly packed brown sugar
  • 4 to 5 tablespoons cinnamon
  • Frosting (I doubled this recipe):
  • 2 ounces cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
Instructions
  1. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
  2. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
  3. Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size
  4. Butter a 9 x 13 x 2-inch baking pan; set aside.
  5. After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
  6. Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
  7. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
  8. At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I’ve actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
  9. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I’ve done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
  10. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
  11. Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
  12. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
  13. Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.
  14. Best served warm, but room temperature is also great!

 Thanks to Heidi for making these and sharing!  If she lived closer to me I sure would have been at her house for breakfast!

Let us know how you enjoyed these as well.  We love to hear from you!!!

Patricia – Two Girls Cooking

Source:

What’s Cooking America 

 

Sour Cream Noodle Bake

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Last week my friend Heidi had told me about this dish that she made.  She said it was super easy and her family liked it.  Now, that meant I was going to like it.  Taking a 50/50 shot here that the others in my home would as well.

Those that have followed long enough know that there are certain people that are just picky (that would be Brooklyn), there are certain people that will eat some and then are just picky (that’s Caleb), then there’s another that is just as picky as Brooklyn (that would be Craig) but will always ask what my back up plan is.  I don’t have a back up plan.  A sandwich is their back up plan.  Mine is to enjoy what was made and love it because it was made from love, hard work…..Yeah that won’t work!

Last night Caleb had football.  He was so excited because he got to wear his helmet, pads and all.  He actually tried it on for me a few times yesterday.  So when it came down to dinner, he was all set to play.  I’m not sure how he ate with all of that limiting movement stuff on!!!

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Man, kids grow up too fast.  I told him yesterday to stop. He asked me how is he supposed to do that!!!  Time goes by so fast.  Tackle football?  Oh boy, I’m a bit nervous.

Anyhow!!  This was a super easy meal to make.  However, sometimes I tend to be a major multi-tasker and skimmed a bit too fast when it said how to put the meal together.  Woops.  It still turned out great and it tasted the same (I’m sure)!

Here’s a peek at some of the food while it’s cooking!!

Here’s the ground turkey and water boiling!

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Here’s the meat and tomato sauce..

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Smelled fantastic!!

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The pasta…almost dinner time!!

Sour Cream Noodle Bake
Recipe Type: Casserole
Author: Patricia
Ingredients
  • 1-1/4 pound Ground Turkey
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/4 chives
  • 1 cup Grated Sharp Cheddar Cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown ground turkey in a large skillet. Add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add chives and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

I didn’t have any crusty french bread to go along with this but I sure wish I did.  We’re not much on bread here (me mostly due to the carbs) but there are times when you wish you had it and this was it.

I am thankful to Heidi for sharing this with me!  I hope your family enjoys it as much as ours!!

Patricia – Two Girls Cooking 😉

Source

Pioneer Woman

Strawberry Cupcakes

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This is the ymmy dessert that Jodi made for us last weekend.  Home made Strawberry Cupcakes with Strawberry Cream Cheese frosting.  To die for right!  Yep, they were good.

Ok so I’m trying to stay away from sweets as I may have mentioned, but come awwnnnnn…When Jodi bakes and comes to my house, I can’t not have one.  This was not a case of stay strong or indulge completely.  This was me knowing when I was alone, so no one could actually see me eating it, I ate it.  I almost had another one but then thought for sure that my game would be called!!!  Haha.  All kidding aside, Jodi made these to go along with out Chicken Dinner and they were fabulous.  She gave us an entire pan to keep.  Now I said I only had one!!

I wasn’t there to watch Miss Jodi make these, but now I wonder if Mr. Sam got to lick the batter spoon.  Hmmm…I’ll have to ask.

Jodi has a garden growing…Jodi has about 37 lbs of fresh strawberries.  She ended up having to freeze the majority of them.  And that’s ok.  I’m going for the next time we get to make these:

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We have no idea what this is made with but know that we will make them and enjoy them with those fresh strawberries!!

Anyways.  We had a great time.  We got to eat great food, we got to watch two 2 year olds play together on an iPad!!  What did we have when we were growing up again!

It seems though time passes too fast that you sometimes forget that you need to always make time for your friends.  And when Two Girls get together, you can bet we’re putting together something worth writing about!!  How’s that!

Strawberry Cupcakes
Recipe Type: Cupcakes
Author: Jodi
Ingredients
  • 1 white cake (mix or homemade)
  • 1 cup of strawberries, diced
  • 1 drop of red food coloring
  • ….
  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 4 cups of powdered sugar
  • 1 cup of strawberries, diced
  • whole strawberries, garnish
Instructions
  1. Prepare cake as directed then mix in diced strawberries. Pour batter into paper-lined cupcake tins. Bake as directed. Let cool.
  2. For frosting, mix together butter and cream cheese until smooth, then add powdered sugar and strawberries. Mix on medium for 3-4 minutes. When cupcakes are cool, frost generously and top with a strawberry. Refrigerate.

When there’s a smile on your face, laughter in the room, your belly is full, and a friend by your side, remember, life is good.

Patricia written for Jodi – Two Girls Cooking 😉

Source

Jenny Steffens

Baked Pancakes

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We love, love having breakfast for dinner.  Brinner as I heard it called before!!!  So I happened to find a baked pancake recipe.

I always find recipes that use those heavy cast iron skillets that my grandma used to fry her chicken in, but I didn’t have one.  Now I do thanks to this recipe.  I finally went and got one!!

As you can see from Brooklyn’s thumbs up, she liked them.  Because the ingredients didn’t have much flavor to it, I decided to do two things.  I added a bit of cinnamon to the ingredients and I also used a box (gasp, I know) of pancake mix just in case.  As a back up plan.  We can’t have hungry kids here you know!

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Here is the skillet baked pancake topped with some powdered sugar.

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Here’s Khali’s approval.

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And since this is actually going into his mouth, he approved as well!!

Now I made the second baked one in a 9×3 baking dish.

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Those were pretty good.  I added some syrup and powdered sugar as well.  But they could have been eaten by themselves!  Either way, both the skillet and the pan were gone by the end of dinner!  To me that equals success.

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These were very light.  Next time I may add some fruit to it.  I didn’t this time because I wasn’t sure if it would still rise the way it should.  Good dinner.  Or brinner shall I say!!

Ingredients

2 cups pancake mix (I used blueberry)

1 1/2 cups of milk

1 egg

2 tbs cooking oil

Directions

  • Preheat oven to 425 degrees. In a medium mixing bowl stir together pancake mix, milk, egg, cooking oil & cinnamon. (batter will have small lumps)
  • Stir in the blueberries, chocolate chips or bacon if desired. Pour into a greased 9×13 inch baking dish.
  • Bake about 10 minutes or until done. Cut into squares and serve with butter & syrup/powder sugar.

Next recipe:
Ingredients:
2 eggs
½ cup milk (2% and whole both work well)
½ cup flour
¼ teaspoon kosher salt
3 tablespoons butter, cut into a few pieces

Directions

Heat the oven to 425, then put the pan in to heat while you prepare the batter. A 10- or 12-inch oven-proof skillet is ideal, but you could use a comparably-sized baking dish.

Beat the eggs in a mixing bowl.  Then add the milk, flour, and salt.

By now your pan should be very hot. Add the butter to it by tossing it into the cracked oven door and letting it sit in there a couple of seconds, then remove the pan from the oven and swirl it so that the butter is melted and sizzling wildly. You need to do all this quite quickly because you don’t want the oven to lose its heat, you don’t want the pan to cool off, and you don’t want the butter to burn. Now pour the batter into the buttery pan and return it the oven. Set your timer for 15 minutes and check to see if it’s puffed and brown.  Mine wasn’t quite so puffed but it was a golden brown.

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Happy Brinner cooking!

Two Girls Cooking – Patricia 😉

Sources:

Family Go

Group Recipes

 

Orange Creamsicle Fudge

I had said last week that I was doing my best to cut back on my sugar intake again.  Well I’m still doing that, but not everyone in the house has to be!  I did try it to make sure that it was good enough to have others eat it!!  And let me say that this brought back some childhood memory of eating the Orange Push Ups!!

I had the day off this past Friday to get the new iPhone 5.  I woke up at 4:30am to go sit outside in the rain with the other techy geeks!  I got the phone, I love the phone, but I’m running on a lack of sleep.  This afternoon at about 2pm I was seriously ready to fall asleep.  Since there are kids here, nap time for Nana was not an option.

I had the ingredients for this actually sitting on my counter for quite a few days.  So I thought if I had a bit of sugar in me, maybe it’ll wake me up!  I let Caleb eat some of white chocolate on the spoon and the other little one wanted a taste.  She let out a little silly giggle and wanted more, more, more!  So needless to say the fudge was a hit before it even hit the fridge to harden up for an hour!!

Ingredients:

  • 6 oz (1.5 sticks) butter
  • 2 cups granulated sugar
  • 3/4 cup heavy cream
  • 1 package (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow cream (or fluff)
  • 1 tablespoon orange extract
  • orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, insert a candy thermometer. Cook the candy until it reaches 240 degrees F on the thermometer, which should take about 4-5 minutes.

4. After the candy reaches 240F, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.

The orange extract added an awesome flavor to this.  Instead of using the food coloring, I found some food gel.  It had the orange color I needed and didn’t have to count the yellow and red drops!  Much easier.

These may not have given me the sugar rush I needed to wake myself up but it was sure good to eat.  I loved that orange flavor.  It really does taste like a creamsicle.

Patricia – Two Girls Cooking

Source:

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