Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)
Bust out the elastic-banded pants! It’s fudge season!
This particular fudge is especially appropriate for the holidays, too, as it tastes like gingerbread cookie dough. Yes, really. No worries about raw eggs or taking the time to bake.
I love microwave fudge recipes. They are so easy, taste as great as the candy thermometer fudge, and aren’t anywhere near as finicky. It’s pretty much a matter of melt, combine, chill. EAT.
Next week’s Bready or Not will be another microwave fudge. Consider yourself warned.
Modified from Lauren’s Latest.
Bready or Not: Gingerbread Cookie Dough Fudge (Microwave)
Ingredients
- 14 ounce sweetened condensed milk
- 4 ounces white chocolate
- 2 Tablespoons molasses or honey, though it will be mild
- 1 cup confectioners' sugar sifted
- 2 cups all-purpose flour
- 1/8 teaspoon baking soda
- pinch salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Prepare an 8x8 glass dish by lining it with parchment or aluminum foil and greasing the surface.
- In another bowl, combine the dry ingredients and set aside.
- In a large microwave-safe bowl, place the sweetened condensed milk, white chocolate and molasses. Microwave on high for about 2 minutes total, but do so in 20-30 second chunks. Stir well between each time until the chocolate is melted into the milk.
- Pour the dry ingredients into the warm mix. Stir until smooth. Pour the fudge into the prepared dish. Chill it in the fridge for at least 30 minutes before cutting fudge into small pieces to serve.
- The gingerbread fudge will keep well in the fridge, covered, for upwards of a week, maybe longer.
OM NOM NOM.
Sunday Quote hits the road
Read More“The story is always better than your ability to write it.” ~Robin McKinley
Bready or Not: Maple Pecan Pepitas Cookies
Maple, maple, maple. I love maple. It’s only right to transition with a cookie that is perfectly fall or Christmas–both its flavor and appearance.
Have you ever had Pecan Sandies from the grocery store? These are kinda like that, but better. They boast a strong, clean maple flavor. I loved the combination of pecan bits and pepitas (shelled pumpkin seeds); they both crunch, but in different ways.
Plus, look at the red and green colors! Perfect!
These are fridge cookies. That means you roll them into logs, like so, then keep them in the fridge for a day or two, or freeze them.
When it’s time to bake them, just slice. Sometimes the dough crumbles a bit because of the nuts. That’s okay. Just mush it together again.
As shortbread-style cookies, these will also keep exceptionally well–days, and probably for over a week, if you can make them last that long. I’d bet they are great for mailing as gifts, too.
The gift of maple-flavored things is the gift of happiness and love.
Recipe modified from Jo Ann Kurtz’s Maple Pecan Refrigerator Cookies recipe, as featured in Relish Magazine (December 9th 2012).
Bready or Not: Maple Pecan Pepitas Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 3 Tb real maple syrup
- 1 large egg yolk
- 3/4 teaspoon maple flavor
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped pecans
- 3/4 cup pepitas
Instructions
- Beat the butter for several minutes, until creamy. Slowly add the sugar. Add syrup, egg yolk, and extracts. Stir in the flour and nuts.
- Divide dough in half. On plastic wrap, shape the dough into long log shapes about 1 1/2 inches or so high. Completely wrap the logs and stash in fridge until firm, at least two hours. They can also be frozen.
- Preheat oven to 350-degrees.
- Slice logs into 1/2 inch thick rounds and set on parchment papered or greased baking sheet. Bake for 18-20 minutes, until cookies are set and just barely tinted with color.
- OM NOM NOM.
Sunday Quote is excited about Thanksgiving
Read More“Don’t bother just to be better than your contemporaries or predecessors. Try to be better than yourself.” ~William Faulkner
