Oreo Cookie Fudge

This is an amazingly tasty recipe from my friend Carrie who makes it every Chritmas and gives to her (lucky) friends, she has moved to Ontario so this year I will have to make it myself.....and possibly share. Carrie made it in the microwave (you could to), but I choose to make it on the stove. I am just waiting to buy a really square pan as my 8x8 has really rounded edges that make weird bars.

Anyways, an easy recipe, great for sharing and even better for eating.

8 squares of semi-sweet  or unsweetened chocolate or the equivalent in chocolate chips


1 can of sweetened condensed milk (evaporated)
2 tbsp vanilla extract

10 Oreo cookies cut into chunks

parchment paper


Put condensed milk and chocolate in sauce pan and heat for until choclate is melted. Stir. Add vanilla. Stir. add cookie pieces. Stir


Pour into a parchment lined 8x8 or 9x9 square pan. Cool in fridge. Cut into squares.

Best Oatmeal Cookies

My mother in law, Mary, made these and I liked them for Lochlan because they are a nice round shape and are not super crumbley (come on, it is oatmeal so donèt quote me on that). I make them with raisins for Lochlan and choclate chip for his dad.

Butter ½ C

Brown Sugar 3/8 C
White Sugar 3/8 C
Egg 1
Soda ½ t
Flour 1 & 1/8 C
Oatmeal 1 C
Raisins or chocolate chips or ? 1 C
Cream butter well. Add sugars gradually. Add egg, cream well, add soda, flour and oatmeal, mix well.
Stir in raisins etc. Roll in to 1 T balls and flatten onto greased or non stick pan. Bake for 8-9 minutes at 375.
Cool on rack.

Chocolate Sauce

I found this recipe for Chocolate Sauce and it is pretty good considering it has no butter or cream. We used it on icecream last night and today I used it with hot milk to make HoCho and it worked really well, just thought I would share.

Variations on Lemon Loaf

So I was making Mrs Stratfords Lemon loaf a few days ago and wanted to mix things up a little and couldn't decide between adding blueberries or chocolate chips. In the end I went with blueberries, with amazing results. I also mixed things up a little by baking it in a round bundt pan instead on a loaf pan again, it was a nice change.
Today I needed to bake something and thought I would go for chocolate chips but it turned out we had no lemons, so I used a Honey Tangerine...SO GOOD! Again I went with the round pan which l;ooks pretty and makes nice little pieces. My coworker Sabine somteimes made a Nutella cake that was something similar so I think next time I will leave out the citrus and try swirling the Nutella in the batter.

Tiger Butter Memories

This is a recipe that has been around however I didn't peg it down until visiting my brother and sister-in-law in Vernon. Brent and I had a beautiful evening with his brother Steve and Steve's wife Deb. We ate Christmas goodies chatted, laughed, and soaked in their outdoor hot-tub under the stars with snowflakes frosting our hair and our eyelashes. Before we went home that night Deb wrote out two Christmas goody recipes for me, this being one of them.

This summer Debbie passed away of cancer, as I made this recipe this week I've been thinking of her. Food is a wonderful memory-instigator and I think using and sharing recipes is a beautiful way of remembering those we love (near and far). When you use this recipe I invite you to think of those who have shared something sweet with you...

"1 lb (2 C.) white chocolate
3/4 C. peanut butter
2 oz dark chocolate

Mix white choc. w/ p.b. melt in double broiler or microwave. Cover cookie sheet w/ wax paper. Pour melted mixture onto cookie sheet. Melt dark choc. Pour & swirl thru."

Note: I usually add my own revisions to a recipe but this is the exact wording from the index card Debbie copied for me.

Fudgie Brownies

Ingredients:

3/4 C Butter
1/2 C Cocoa
3 Eggs
1 1/2 C Sugar
1 t vailla
3/4 C Flour

Frosting

3 T Butter
3 T Milk
3 T Cocoa
1 t Vanilla
3 C Powdered Sugar

Method:
Melt butter and add cocoa powder, cool to just warm and beat in eggs and sugar until thick. Add remaining ingredients and pour into greased (9x13) pan, spread evenly.
Bake at 350 for 30-35 minutes, do not overbake.

Frosting:
heat butter, milk and cocoa until combined, remove from stove and add vanilla and sugar, beat with a wisk and pour over brownies while still warm (you can add sprinkles or toffee chips if you like).

KEY:- cut when completeley cooled.

Note: I think if you put these in tartlet tins, they would end up like two bite brownies.