Melt in Your Mouth Symphony Fudge
This fudge is DIVINE. It's so smooth and creamy and really just melts in your mouth. The flavor is outstanding. I used the blue Symphony Bars for the chocolate and toffee flavor, so not only is it fabulous from that, but it also has marshmallows in it which give the fudge a slight toasted marshmallow flavor too.
This is the kind of fudge that I should definitely share with other people. Otherwise, I'll just keep going back for piece after piece and I can't stop. I am seriously a big fan of this fudge and I love that it's so simple to make. Today is day four and the fudge is still as smooth and creamy as ever.
I hope you all have a wonderful Christmas and are able to spend it with friends and family.
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Melt in Your Mouth Symphony Fudge
adapted from: Tips from a Typical Mom
(Printable Recipe)
2 c. heavy whipping cream
4 c. sugar
3 (4.25 oz.) Symphony Bars (milk chocolate bar with almonds and toffee)
2 sticks (16 Tbl.) unsalted butter, cut into cubes
1 c. mini marshmallows
2 tsp. vanilla
Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray; set aside. Add whipping cream and sugar to a large saucepan and whisk until combined. Make sure to use a large pan or your mixture will boil over. Heat over medium heat, stirring frequently, until mixture comes to a boil. Let the mixture boil for 10 minutes and DO NOT STIR WHILE BOILING.
Meanwhile, to the bowl of a stand mixer (or large bowl), break up the candy bars and add to the bowl along with the cut up butter, marshmallows and vanilla. After the sugar mixture has boiled for 10 minutes, remove from heat and carefully pour over the chocolate mixture in the bowl. Do not scrape the edges of the pan (we don't want sugar crystals in the fudge). Start mixer on low speed and gradually work your way up to medium speed. Mix until everything is well combined and mixture is smooth and starts to lighten in color.
Pour into prepared pan and spread out evenly. Allow to cool for one hour, then cover and refrigerate until completely cool. Cut into squares and serve. I like to store the leftover fudge in the refrigerator and then bring it to room temperature before serving.
Chocolate Peppermint Cookies
You guys . . . EVERYONE needs this chocolate cookie recipe. It is such a good cookie. Thick, rich, chocolaty, fudgy, chewy and delicious. Pretty much everything you could ask for in a chocolate cookie is covered in this recipe. Plus, you don't even have to chill the dough. You can make and bake them right away.
These are definitely one of my favorite cookies that I have made this year. The cookie on its own is perfect, but I was really craving some creamy frosting, so I covered these amazing cookies with a Vanilla Bean Cream Cheese Frosting and to make them extra special for the holidays, I topped them with crushed peppermint candy canes.
I cannot get enough of these cookies and my whole family loves them.
I have now been eating these for three days and they are just as good as on day one. Make sure to store them in the refrigerator since there is cream cheese in the frosting. You can either bring them to room temperature before eating or eat cold, straight out of the fridge. Both ways are incredible.
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From: Jenn@eatcakefordinner
(Printable Recipe)
1 c. unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
2 large eggs
2 tsp. vanilla
2 1/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips (I use 1 cup milk and 1/2 c. semi-sweet)
Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar and brown sugar for two minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition and mix until light and fluffy. Mix in the vanilla. In a separate bowl, combine the flour, cocoa, baking soda and salt and gradually mix into wet mixture. Mix until just combined. Stir in chocolate chips. Spray cookie sheets with cooking spray.
Form dough into roughly 1 1/2- 2 inch balls (I like to use a 1 3/4 Tablespoon cookie scoop). Place dough balls on cookie sheet, leaving 2-inches between each. Bake for 8-9 minutes or until tops of cookies start to crack (mine are perfect at 9 minutes). Remove from oven and transfer cookies to a wire cooling rack and cool completely. Repeat with remaining cookie dough. When cookies are cool, top with frosting and crushed candy canes, if desired. Makes around 42 cookies.
Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
1 Tbl. vanilla bean paste or 2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, as needed
1/2 c. crushed peppermint candy canes, for garnish, opt.
In a large bowl, mix together butter, cream cheese and salt until smooth. Add the vanilla bean paste or vanilla and mix until combined. Add powdered sugar, 1 cup at a time, beating after each addition. Add a little milk, if needed, to reach desired spreading consistency. Beat until fluffy. Spread over cooled cookies and top with crushed candy canes.
Base cookie adapted from: Jamie Cooks It Up
Frosting from: Jenn@eatcakefordinner
Glazed Toffee Bonbons
What are your favorite cookies to make during this time of the year? I love Red Velvet Sandwich Cookies and Chocolate Crinkle Cookies dipped in white chocolate and crushed candy canes, but I've decided to try out some new cookie recipes this month.
These Bonbons are the first unique recipe I decided to try. What is it about mini cookies that are so irresistible? These little bite-sized cookies are absolutely delicious. The cookie is soft and chewy and to make them over the top, they are covered in a rich caramely glaze, a white chocolate drizzle, a chocolate drizzle and chopped toffee candy. These cookies are rich, but I didn't find them too sweet. You can easily eat more than one in the same sitting.
I think you and your neighbors will love these special little cookies.
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Glazed Toffee Bonbons
adapted from: Betty Crocker
(Printable Recipe)
1/2 c. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 tsp. vanilla
1 large egg
1 3/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3 bars (1.4 oz. each) chocolate-covered English toffee candy, finely chopped
Glaze
1/4 c. unsalted butter
1/2 c. light brown sugar, packed
2-3 Tbl. milk
1/2 tsp. vanilla
1 1/3 c. powdered sugar
1/3 c. semi-sweet chocolate chips
1/3 c. white chocolate chips
Preheat oven to 325 degrees. In a large bowl, cream together butter and sugar. Mix in the vanilla and egg until smooth and creamy. Add the flour, soda and salt and mix until just incorporated. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into the dough. Shape dough into 1-inch balls and place on a greased baking sheet, 1-inch apart. Bake for 11 minutes or until edges start to brown. Place a cooling rack over a piece of wax paper and immediately remove cookies from cookie sheet to cooling rack. Bake remaining dough.
Meanwhile, prepare the glaze. In a medium saucepan, heat butter, brown sugar, 2 Tablespoons of milk and vanilla over medium-low heat. Stir frequently until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar and whisk until smooth. If glaze is too thick, add remaining milk. Immediately dip tops of cookies into glaze (be careful, the glaze is hot). Cookies don't have to be completely cooled, just firm and set. Place on cooling rack. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a whisk until softened.
Place chocolate chips and white chocolate chips in separate small, microwave-safe, bowls. Microwave one at a time for 1-2 minutes, stirring every 30 seconds, until chocolate is melted and smooth. Drizzle over cookies (I like to use a fork to drizzle the melted chocolate). Repeat with white chocolate chips. Top with reserved crushed candy before the chocolate sets. Allow to set and serve. Makes around 2 1/2 dozen cookies.