Ole Dad's Mouth Melting Fudge. Oh My Aching Arm.

My dad was born in 1913.

Gilbert would have been 98 years old this year.

98.

Hard to believe.

When talking to me, Dad would refer to himself as "Your Ole Dad".

"Listen to your Ole Dad".

"Don't worry sweetheart, your Ole Dad will take care of it".

"Trust your Ole Dad on this one".

When I was growing up, Dad never seemed "Old" to me.

He was just my wonderful....handsome....Dad.

When I was growing up in the 60s and 70s, most men weren't in the kitchen cooking and baking.

But that wasn't the case for dear Ole Dad.

The Kitchen was where you could always find him.

Thankfully, over the years, I have safely guarded all his hand-written notes, letters, and of course his wonderful recipes.

One of which, shown below in his own writing, was his "self-titled" mouth-melting Fudge Recipe.

2 1/2 cups sugar
1 stick butter
1(5 ounce) can evaporated milk
7 1/2 ounce jar Marshmallow Fluff
1 tsp. vanilla
1 (12 ounce) bag semi-sweet chocolate chips
Nuts, optional
Wooden spoon

Click ME for PRINTABLE Recipe

Note:  My Dad only used Marshmallow Fluff.  I'm not saying you have to use Fluff instead of Kraft's Marshmallow Creme - I use it cause Dad used it.

I realize that most people have their own Fudge recipe.

And most people's recipe is probably pretty close to Ole Dad's recipe, which happens to be pretty close to the Marshmallow Fluff fudge recipe.

But it's not necessarily the "what" of the recipe, it's the "how" part that I remember.

Every single Christmas, he would tell me the same thing.

"Listen to Ole Dad. The key to good fudge is to be sure to stir and stir and stir the HELL out of it".

He told me time and time again....."If you don't stir and stir and stir it, then the sugar doesn't break down, and your fudge will have sugar grit in it.  And no one's fudge is as creamy as your Ole Dad's".

Dad was right, and here's how he told me to do it.

Have EVERYTHING ready before you being.

That way, your constant stirring will not be interrupted.  Which is what Dad said was the Key to good fudge.

Timing is everything Dad use to say, so prepare ahead of time and your Fudge will turn out perfectly.

So let's get started.

1. Get out a 9 x 13 pan and spray Pam or butter the bottom and sides.  Set aside.

2. Open up the Marshmallow Fluff and tear off the paper lid, and set aside next to your stove.  Also get your long handled spoon that you're going to use to scoop out your Fluff and set that aside.

3. Open your Chocolate Chip bag and set aside next to your Fluff.

4. Have the lid off your Vanilla, along with a teaspoon and set aside with the chocolate chips and Fluff.

Now you're ready to begin the "oh my aching arm" stirring without any interruptions.

In a large pot, place one stick of butter, 2 1/2 cups sugar, and the evaporated milk.

Turn your heat up to Medium High.


I hope you've lifted your weights this week, cause your arm is going to need all the help you can get for the next 10 minutes.

With your favorite wooden spoon, keep the movement going.

Stir.

And stir and stir and stir and stir.

Butter will start to melt, and things will start to incorporate.

Don't forget to keep stirring.

Your arm is gonna be pretty agitated with you right about now.

You're gonna move your spoon from your tired right hand to your energetic left hand then again back to your right hand (which has had time to recuperate) and back to your left hand.

As Dad said, "Stir the HELL out of it".

Things will start to slowly bubble.

It will take about a good 7 minutes of constant stirring before the bubbles will start to appear.

Soon, the bubbles should be good and constant now.

The faster you stir, the bubbles just keep appearing.  When the bubbles are constant, keep stirring for two minutes longer.

Turn your burner off and move your pot over to the unused cool burner next to it.

Immediately pour in your chocolate chips.

Stir stir and stir.  Once the chips are half-way melted, add the vanilla.

Stir stir stir again until all the chocolate chips are completely melted.

If you prefer nuts in your fudge, now would be the time to add them.  Dad would make two batches. One for me, without nuts, and then another one with walnuts.

Now, quickly scoop out all the Fluff and add to the pot.  This part can get messy.

Try to get as much Fluff out of the jar that you can.

Stir stir stir stir until all is totally and completely incorporated.

Keep stirring until you can no longer see the white of the Fluff.

Once the Fluff has been all mixed in with the chocolate, pour into your buttered 9 x 13 pan and spread out evenly.

Just like at the candy store.

Once you've spread the fudge in your pan, place directly into the refrigerator for one hour.

Now, let's get to the important stuff.

After one hour, take the fudge from the refrigerator.

Slice the Fudge into long strips, then into small squares.

Place fudge squares in a container with a tight lid.

Refrigerate fudge 8 hours, or overnight.

The next day, remove from refrigerator and serve fudge at room temperature.

Fudge can now be stored at room temperature in container with lid.

Oh my aching arm....But OH what delicious fudge.

Thanks Dad. I sure do miss you. 

Chocolate Chunk Raspberry BROWNIES. Bumped Up a Notch.

 

Chocolate Chunk Raspberry Brownies.  

Chocolate and Raspberry - Possibly one of the best of the chocolate combinations ever.

As I mentioned in a previous brownie post,  Praline Frosted Brownies,  I'm a big fan of taking regular ole boxed brownie mix and bumping em up a notch.

This recipe is bumping up Boxed Brownies several notches on the boxed-brownie-bump-up-scale.

Oh you didn't know?

Yes, there is a "Boxed Brownie Bump Up Scale".

My favorite boxed brownies are Duncan Hines Milk Chocolate, but by all means, use whatever boxed brownie mix you have in your pantry.

For the Brownies

1 boxed brownie mix 

1/4 c. Seedless Raspberry Jam

1/2 c. chocolate chunks

3 eggs

1/4 c. water

1/4 c. vegetable oil

Frosting

1 bag semi-sweet chocolate chips (not shown in photo above)

1/4 c. seedless raspberry jam

1/3 c. milk

Preheat oven to 350 degrees.

With a wooden spoon, mix together the brownie mix, eggs, oil and seedless raspberry jam.  

Once combined, add 1/2 cup chocolate chunks.

I bought the Nestle Toll House Chocolate Chunks

Nice big chocolaty chunks.

Several recipes I have call for only a portion of a bag of chocolate chips.

Instead of having opened, half-used bags of chocolate morsels hanging out in the cabinet, I like to keep my extra chips in miscellaneous sized Mason Jars. 

One glance at my handy dandy jars, and I can tell if they are the Mini chips, or the Chunks, or the regular sized chips. 

Ok, add your 1/2 cup of chocolate chunks to the batter.  Gently combine.

Pour the batter into a well sprayed 9x9 pan.

I find the size 9x9 works best for boxed brownie recipes.

The 8x8 is too thick, and sometimes the center doesn't get fully finished, and the 9x13 is too large.

Bake until toothpick inserted in the middle is just about clear.  A teensy bit of goo is not a bad thing.

Let brownies sit and rest while you make the yummy chocolate raspberry frosting.

Yes, you heard me.

Chocolate Raspberry Frosting.

In a small saucepan on medium heat, add a bag of regular sized semi-sweet chocolate chips, 1/4 cup seedless raspberry jam and 1/3 cup of milk.

Keep any eye on your frosting.  Keep stirring and stirring until all gets melted and incorporated.

Once chocolate mixture is fully melted, spread on the warm brownies.

Let brownies sit, so the chocolate frosting can set.  

If you want, you can pop it in the fridge for about 30 minutes so the frosting sets a bit.

That should do the trick.

Chocolaty chocolate brownies with a delicate raspberry flavor perfectly exploding on those taste buds of yours.

Holy Mother of Boxed Brownies!

Overbooked PRALINE FROSTED BROWNIES

 

The question of the day is this:  "Are you a double-booker?"

Is your calendar so overloaded, that you find yourself sometimes overbooking yourself?

I guess the answer to the question of the day is probably a resounding YES for most people.

I'm not from the South, and have not visited that region as often as I would like, but from what I hear, those people down there know exactly how to manage their time.

"Nice and slow"....."Take it easy"......"What's your hurry?"

Since I have no idea how to slow down, and would probably get kicked out of the South because I'm a hyper crazed over-booked lunatic, I love how this wonderfully easy, slow-southern-style brownie recipe, tastes like it took all day to make.

 And they LOOK like it took all day to make too.

 Brownies
1 box Duncan Hines milk chocolate brownie mix
Water, Eggs & Vegetable oil as called for on the brownie mix box
1/2 c. chopped pecans

Praline Frosting
1/2 c.whipping cream (in refrigeration section found next to the half & half)
6 Tbsp. butter
1 1/2 c. packed brown sugar
3/4 c. chopped pecans
1 1/2 c. powdered sugar
1 tsp. vanilla


Now don't turn your nose up at boxed brownies.  I have several WONDERFUL recipes, that turn regular boxed brownie mix, into a dessert that you'd be proud to serve or take anywhere.

And this recipe happens to be one of them.

But by all means.  If you are lucky enough to have a lot of extra, spare, unbooked time, then please, make a batch of home-made brownies.

Personally, my favorite boxed brownie mix is Duncan Hines.  I have tried them all, and I'm just partial to Duncan Hines Milk Chocolate Brownie Mix. But use whatever you happened to have on hand.

In a large bowl, combine the brownie mix, and use the appropriate ingredients for the "cake like brownie" recipe on the back of the box.

This brand calls for 1/2 c. vegetable oil, 1/4 cup water, and 3 large eggs.

Whichever brownie mix you use, I like to use the "cake like" brownie version on the box. 

Be sure to add the 1/2 cups chopped pecans to the brownie batter.

Pour batter into a greased 9x13 pan.

Bake as directed, and cool brownies for one hour.

After brownies have cooled, start to make the Praline Frosting.

In medium saucepan, add the whipping cream, butter and brown sugar.

Side Note:  I know most people are aware of what Whipping Cream is.  However, someone asked for my recipe and when making these brownies (I won't mention any names) she used Cool Whip because she thought that's what I meant by "whipping cream".

So, for those of you who "might" not know what whipping cream looks like, here's a quick picture.  It can be purchased in the dairy section, normally above the milk, next to the cartons of half & half.

Ok, no laughing allowed. 

Everyone had a "first time" when buying Whipping Cream, and this precious little person who borrowed my recipe, and used Cool Whip, happened to be a whipping cream virgin.

I'm sure we've all had hysterical recipe-errors in our lifetime.  So let's all be polite Southerners and be kind and not laugh at this little person's mis-hap (and sweet pea, if you happen to be reading this.....one day you will tell this story and laugh.  I promise).

Ok, now stir the brown sugar, butter and whipping cream over medium heat, stirring frequently, until mixture comes to a slight boil.  Continue cooking, and stir constantly for one minute while boiling.

Remove from heat, and stir in pecans, vanilla and powdered sugar.

Stir and stir and stir until all is combined, and there isn't any powdered sugar clumps.

Leave saucepan off heat, and let cool for about 6 minutes, stirring about once every minute during this 6 minute time frame.

Pour over cooled brownies, and pop your brownies into the refrigerator.

What's gonna happen during this time in the refrigerator, is the praline frosting is going to get all crackly and will harden up just slightly.

If I were from the South, I believe I'd have to go lay down on my fainting couch right about now.

After completely cooled, these pretties can be cut into nice little squares.  About the size of a "two-bite" square. 

After all, Southern women's mouths are very dainty, it's not polite to cut yourself a big ole hunkin' piece of brownie.

Besides, Praline is very scrumptious and very rich, and most people want a nice small piece. Kind of like fudge.

May be eaten straight from the refrigerator, or at room temp (I like it slightly chilled. Store in the fridge and let set out about 20 minutes before serving).

Take your time, enjoy your Praline Frosted Brownie, and by all means......don't OVERBOOK.

Easy Peasy RASPBERRY Cobbler. Eating Instructions Provided

I have a bad habit.  I will admit it.  Sometimes I get anxious when people don't "eat the way I eat".

According to my daughter,  I always seem to make gentle "suggestions" to people on HOW to eat something. (I do it out of love of course).

For instance, I gently "suggest" (over and over again - or so I'm told) ..."Be sure and squeeze a little lime juice on the fish before eating it"............. or........ "Oh please don't forget to dip this into that".........or....."I think you should pour this on top, it tastes really good that way"

My daughter frequently announces to me: "Stop telling me how to eat!"

Hubby is a little more polite to me, and simply says "No Thank You, I like this on top it instead".

You'd think I'd learn to just let people eat.  After all, people DO know how to eat right?

All I'm trying to do, is make sure that a person has the best eating experience possible.

Isn't that what a good mom slash hostess slash cook is suppose to do?

So without further ado. I'm gonna tell you exactly how to eat this Raspberry Cobbler.

CLICK ME for Printable Version

1 stick butter
1 1/4 c. sugar
1 c. self-rising flour
1 c. milk
1cup fresh raspberries ( 6 ounces or 1/2 pint)
1 Tbsp. Raw Sugar
Vanilla Ice Cream - if you forget the Vanilla Ice Cream, then you better get right back in your car and head to the store.

Pour your self-rising flour and 1 1/4 cup of sugar in a mixing bowl.  Take your stick of butter and place it in a microwaveable bowl and melt.

While the butter is melting, pour your 1 c. milk into the flour mixture and using a whisk, whisk away.  Now pour the melted butter in your flour mixture and again, whisk whisk whisk.

Now go and get your round casserole dish.  I have a little round shallow dish I use for cobbler or for casseroles.  But of course, if you have a square one, cobblers can be square too.

Spray your casserole dish with non-stick spray and pour your batter into your pan.

Take the Raspberries and drop them right on top of the batter.

Now take your raw sugar and sprinkle all over the top of the batter and Raspberries.  I love raw sugar because it looks like little diamonds sprinkled on top of your baked goods.  It adds a bit of a sweet crunchy topping.  I put it on top of my Cranberry Bread or Banana Bread and on top of the crust on some of my pies. 

Sprinkle away all over the top.  See how pretty raw sugar is?

Now bake your cobbler in the oven for 350 for about 50 minutes or until golden on top.  I like when the edges are a little brown and crunchy.

Normal recipes would just stop here.

But since I've been told that I continue to tell people how to eat, why on earth should I stop now?

Eating Instructions:


Serve cobbler warm, either out of the oven, or dish out individual servings and pop in the microwave for about 12 seconds.

Raspberries are known for their tart tangy flavor, and to me, the only way to eat cobbler, ESPECIALLY raspberry cobbler, is with Vanilla Ice Cream.

So if you forgot the Ice Cream, kindly ask hubby to quick like a bunny, go to the store and pick up some of your favorite type of vanilla ice cream.

I love these little individual Blue Bell Ice Cream cups.  They come in packs of 10, and you can just dish out your cobbler, and throw everyone an individual container of ice cream.  No need for the messy scooping out the ice cream, when you have these handy dandy little things.

So if you already know how to eat, I apologize in advance.

But please be sure to eat this Easy Peasy Raspberry Cobbler with Vanilla Ice Cream as directed below:

Take one bite of warm cobbler...then real quick-like, take a bite of ice cream. Gotta get both flavors going in your mouth ya know.

One bite of cobbler.....then  real quick-like, a bite of ice cream.
One bite of cobbler......then real quick-like, a bite of ice cream.

Continue until bowl is empty.

Your will belly will be so happy that you followed my eating instructions.

Surprised Again! Refrigerator Chocolate Fudge Frosting Cake

My mother-in-law has a collection of some of the best recipes of  probably anyone I know.

When we go down to visit, I'm constantly surprised at all the outstanding desserts that she continually pumps out of that kitchen of hers.

After dinner, the family is literally on the edge of their seat, waiting to hear her announce what dessert she's made this time. Everyone waits for her to announce, "Hold onto your forks everybody, I have (blank) for dessert". 

The oohs and aahs soon follow as she appears with the dessert in hand.  It's like beams of light are shining from it as she carries the dessert platter to the dinner table.

Sometimes when we visit, she'll have a dessert that she's already served us before on one of our prior trips.

I think to myself....... "AH HA!.........Finally!  She doesn't have anymore dessert recipes.  She's used up her  dessert arsenal!"

But low and behold, next time we visit, she'll surprise me yet again with another new amazing dessert. 

When I ask her why oh why she been hiding this delicious recipe from me, she will sweetly say "Oh that old thing?  I've made that for years".

Last month, like many times before, I was surprised again, by another one of her incredible desserts.
 Something so simple, but so eye-closing incredible.  You know, the eye-closing thing? When you take a bite of something delicious, and instantly close your eyes, as though you are shutting out the entire world so you can savor every moment in private darkness.

The combination of a simple boxed chocolate cake, and this fudge-like frosting, when refrigerated literally tuns into....just that.....Fudge.

Thick, chocolaty, cold, melt-in-your-mouth fudge frosting.

Lets get started.

1 Box Devil's Food Cake

Prepare as directed on package.

Bake in a greased 9 x 13 pan at 350 until toothpick inserted comes out clean.

Take out of oven and let cool on counter for 1 hour.

Now lets get down to the good stuff.

Chocolate Fudge Frosting:

1 stick melted butter
1/2 c. cocoa powder
4 1/4 c. powdered sugar
1/3 c. hot water
1 tsp. vanilla

Combine melted butter with the cocoa powder, and mix well.  Gradually alternate the powdered sugar, hot water and vanilla until its all incorporated.

Oh my goodness.

Now take this fudgy chocolaty divine substance, and spread it on the cooled cake.

Now comes the very very utterly important part.

Are you listening?

I said:  Now comes the very very utterly important part.

Place the frosted cake in the refrigerator for AT LEAST 3 hours.

Once you put this in the refrigerator, it's as though the Fudge Fairies secretly show up, wave their chocolate wand, and turn the frosting into heavenly fudginess.

It even gets a crackly texture like fudge.

Oh heart be still.

After you've cut yourself a piece the size of Texas, don't forget to put this eye-closing dessert back in the refrigerator.

You have to keep this refrigerated or the Fudge Fairies will get very upset.

I wonder what she has up her sleeve for next time we come visit?

I don't think my heart can take another surprise.

P.S.  Don't make my mother-in-law mad and forget to put this back in the refrigerator or you'll have to go to bed without dessert.