Sunday, March 24, 2013

Andes Mint Fudge

I have a lot of boxes of Andes mints and have been looking for some recipes to use them up.  This fudge was perfect!  It was creamy, minty, and super sweet.  What a treat! 

Andes Mint Fudge

from Sally's Baking Addiction

  • 2.5 cups semi-sweet chocolate chips, divided
  • 1 14 oz can sweetened condensed milk, divided
  • 1.5 cups white chocolate baking chips
  • 1 teaspoons peppermint extract
  • 2 drops green food coloring
  • 1 teaspoon shortening
  • 1/2 cup or more chopped Andes mints
Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.
Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with chopped Andes mints. Refrigerate at least 2 hours or until fudge is completely set.

Carrot Cake Cookies

Happy almost Easter!  A fun version of carrot cake in cookie form...


Carrot Cake Cookies

from  Craving Chronicles


3/4 cup golden raisins (2 1/2 ounces)
1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped
8 ounces cream cheese
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla


Place raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.

In a small bowl, whisk together flour, spices, baking soda and salt.

In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins (drained!) on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.

Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.

If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.