Chocolate Butterscotch Fudge - Crazy Cooking Challenge

This one was a really hard one for me.  My mom makes the best fudge in the world.  The only person's fudge that can rival hers is mine.  I absolutely HATE, yes hate is a strong word, but I hate fudge made in the microwave or made with sweetened condensed milk.  To me that just isn't what I'm looking for in a fudge.  I don't like the taste or texture.  I think once you go the cooking fudge route you never go back.  I like fudge that requires cooking and a candy thermometer.  Of course, my candy thermometer is broken so I just make it without one because I've made fudge one too many times.  So I searched high and low to find a fudge recipe that didn't include sweetened condensed milk and required cooking.  I wanted to do something different but every recipe I found and tried I was displeased with.  I mean I can't post about a fudge that I took one bite of and tossed it because it wasn't worth the calories for me to eat it.  Then I found it.  I have to say this is probably one of the most wonderful, delicious, amazing recipes I've ever made.  I'm absolutely head over heels in love with this fudge and am terrified I'm going to eat the entire pan all by myself! 

This is chocolate fudge with a butterscotch fudge layer.  I love the combination of these two flavors.  This fudge is so rich and decadent and everything a fudge should be.  It takes a bit of work making two fudges, in two pans, at the same time but so worth it.  You really only need to do both at the same time if you plan on swirling the fudge flavors together which I originally thought I was going to do but changed my mind at the last minute.  So if you are going to layer them you can make them separately if you want since fudge is something you really need to keep an eye on and stir a lot so it doesn't burn.  I had a whisk in both hands for this.  

I found this recipe on Year on the Grill.  He originally was making a black and white fudge but the color of the white fudge wasn't what he wanted so he switched gears and turned it into a butterscotch fudge instead.  What a brilliant idea!  I did make a few tiny little changes to it.  Boy am I glad I found this recipe! 
  

Chocolate Fudge

1 1/2 cup Granulated Sugar
3/4 cup Heavy Cream
3 tbsp. Cocoa
1 1/2 tbsp. White Corn Syrup
1/2 tsp. Vanilla
4 tbsp. Butter
1/2 cup Dark Chocolate Chips


Combine sugar, syrup, cocoa, 2 tbsp. of butter and cream.  Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer).  Add in the chocolate chips and whisk until melted.  Drop in the remaining 2 tbsp. of butter and vanilla extract, but do not stir.  Allow to cool 10 minutes first.  Then beat until the chocolate slightly loses that glossy look.  Then you will need to immediately pour into your prepared (greased) dish because it will start to set.

Butterscotch Fudge

1 1/2 cup Granulated Sugar
3/4 cup Heavy Cream
1 1/2 tbsp. White Corn Syrup

1/2 tsp.Vanilla
4 tbsp. Butter
3/4 cup Butterscotch Chips

Combine sugar, syrup, 2 tbsp. of butter and cream. Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer). Add in the butterscotch chips and whisk until completely melted.  Drop in the remaining 2 tbsp. of butter and vanilla extract but do not stir.  Allow to cool 10 minutes first.  Then beat until creamy and not as glossy.  Then immediately pour over the top of the chocolate fudge because it will start to set pretty quickly.  At this point you can swirl the two together with a butter knife by doing figure 8's or allow to set layered. 

VOTE # 38 if you like my recipe!

Garlic Roasted Mashed Potatoes (Dairy Free) - Crazy Cooking Challenge

So this month's Crazy Cooking Challenge was Mashed Potatoes.  I wanted to do something different.  Mashed potatoes usually have a ton of sour cream, milk and/or butter in them.  I wanted to do mine without all of this.  I wanted to see if you could really make a good mashed potato with absolutely no dairy whatsoever.  So I decided on a dairy free garlic roasted mashed potato recipe from Heart Hands Home.   This blog has some great recipes on it and I really enjoyed looking around her site.  These potatoes were also really good.  Everyone in my house ate them and I didn't even receive a single complaint.  I think the roasted garlic gave the potatoes such amazing flavor that it was hard to notice you didn't have your normal amounts of butter or cream added.  I'd definitely make these again.    


Garlic Roasted Mashed Potatoes

1 head of garlic
2 tbsp. olive oil
1/8 c. chicken stock
1/4 c. dairy free butter
3-4 medium potatoes
Salt & Pepper



Preheat the oven to 400 degrees.  Cut the bottom off of the whole head of garlic to expose the bottoms of all the cloves.  Place in aluminum foil and add in olive oil and salt and pepper and seal.  Roast for about 45 minutes or until very tender.  Squeeze out the garlic, mash or chop a bit and set aside.  Peel and cube the potatoes and place in a saucepan of cold water and add salt.  Bring to a boil until fork tender.  In the meantime in a small saucepan heat the chicken stock and leave on low.  Drain the potatoes and add in the butter and garlic and mash.  Slowly add the stock in bit by bit so you get the consistency you want instead of pouring it all in at once.  Add salt and pepper to taste and viola! 

Bacon Chocolate Chip Cookies

Ok so you here bacon and chocolate and it is like WHAT?  But it seems the world is ready for this kind of thing.  You hear about chocolate dipped bacon and bacon cookies and all sorts of desserts that now have the most amazing piece of meat that exists thrown into it.  Of course, I was skeptical.  I mean bacon in a dessert? This month's Crazy Cooking Challenge was the find the ultimate chocolate chip cookie.  I wanted something really unique.  Not just your ordinary cookie.  I found this cookie at Craving Chronicles and knew it was something I had to try.  Now the rest of my family wasn't so sure about this idea.  My husband couldn't believe what I was doing and felt it was just wrong.  My 4 year old daughter thought it was by far the greatest thing she had ever heard of.  I actually just laughed as I ate these.  I wouldn't say they were the best cookie I've ever eaten but I really had fun making it and trying something new.  My daughter on the other hand has found her favorite cookie for life. 

Also this is a great blog that I really enjoyed reading.  Theresa loves baking and photography.  I really enjoyed not only looking through her recipes but loved seeing the pictures she has taken as well.  Her photographs truly are amazing, her food pictures are just so vibrant and really make you want to run into the kitchen to recreate the things you are seeing. 

Bacon Chocolate Chip Cookies
Adapted from Craving Chronicles


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) All-Purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips
6 slices crisp cooked thick cut bacon, chopped
1/8 c. maple syrup

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.
Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.  Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

Pull dough out and allow to come to room temperature.  Meanwhile dice bacon and come until golden brown and crispy.  Add in maple syrup and stir allowing the syrup to reduce.  Allow candied bacon to cool.  Preheat oven to 350°F. Line baking sheets with parchment paper.  When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 10-14 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Crazy Cooking Challenge - Macaroni & Cheese

This month's Crazy Cooking Challenge was Macaroni and Cheese. I was surprised at how difficult it was for me to find a macaroni and cheese recipe that intrigued me enough to try as I find my Dad's macaroni and cheese recipe to be all I've ever really needed.  I've never actually tried a homemade stove top macaroni and cheese.  I remember as a kid eating the boxed Kraft Macaroni and Cheese about a billion times but as an adult I've never had a boxed macaroni and I've never made one for my children.  So I started with just a general macaroni and cheese search and eventually stumbled across Misadventures of Mrs. B.  I pretty much followed the recipe other than changing the cheese a bit and not adding in hot sauce.  I'm not big on spicy anything or the taste of spice so left that out, though I'm sure it wasn't noticeable.  The first thing that pulled me in was that it was a stove top macaroni and cheese recipe and that she got the recipe from Alton Brown.  I love Alton Brown and watch way too much Food Network.  I also really liked that her blog not only had recipes but cooking tips and basic information like how to make clarified butter.  Looking through her recipes I found so many amazing pictures that really drew me in and made me want to try the recipes.  Pictures are worth a thousand words.  No matter how good something is, if the picture doesn't look appetizing then you aren't going to want to try that recipe.  I can definitely say that isn't the case about Mrs. B's pictures, they look amazing!  Mrs. B also does some writing on her blog that was really interesting to read.  I enjoyed her stories and thoughts.  So not only are her recipes worth checking out, you'll find plenty of very interesting and entertaining pieces to read as well.  Definitely a blog worth checking out!  I'm glad I stumbled upon it!

Stove Top Macaroni & Cheese

1/2 lb. dry elbow macaroni
4 tbsp. butter
2 extra large eggs
6 oz. evaporated milk
1 tsp. salt
Fresh black pepper
1 tsp. dry mustard
6 oz. extra sharp cheddar, shredded
5 oz. colby jack cheese, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  In a separate bowl whisk together the eggs, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.