Sunday, May 5, 2013

The Orange Dream - Dreamsicle Fudge

Who didn't love an Orange Creamsicle as a child?  More importantly, who still doesn't love an Orange Creamsicle as an adult?  Well, I have a recipe that brings the orange flavored, super creamy Orange Creamsicle together with wonderfully rich white chocolate fudge.  I call it The Orange Dream because it is absolutely amazing and when you have your first taste you will believe it is a dream come true.  It consists of marbled orange and white dreaminess that tastes just like a Orange Creamsicle! 

After you make this fudge, you will not want to make generic boring, fudge again!  Ok, ok, so maybe putting the words fudge and boring in the same sentence, should be against the law; because if you love chocolate even 1/2 as much as my husband, fudge is NOT boring!  This recipe is is like a fudge on steroids ... just the aroma and smell of this fudge is going to literally make you drool!  I mean, what more could you ask for ... A Dreamy, Fabulous Unique Fudge recipe!

Prep Time:  Approximately 15 minutes

6 ounces (1.5 sticks) unsalted butter
2 cups granulated sugar
3/4 cup heavy whipping cream
1 package (12 ounces) white chocolate chips
1 jar (7 ounces) marshmallow cream
1 Tbsp orange extract
2-3 drops red food coloring (add more or less depending on preference)
6-8 drops of yellow food coloring (add more or less depending on preference)


Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with a nonstick cooking spray.  

In a large heavy saucepan, combine the 2 cups of sugar, 3/4 cup of heavy whipping cream, and 1.5 sticks of butter over medium heat.  Continually stir the mixture until the butter melts and sugar dissolves completely.  Once the mixture begin boiling, stir continuously for approximately 4 minutes.

After 4 minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and package of white chocolate chips.  Continue stirring the mixture until the white chocolate has melted and the fudge is completely smooth.  
 * NOTE:  To get the marshmallow cream out of the container easier, spray a spatula with non-stick cooking spray.

Once the fudge is completely smooth, working quickly, pour about 1/3 of the white fudge into a separate bowl and set aside.

To the remaining 2/3 of white fudge, add the 1 Tbsp of orange extract and red and yellow food coloring, stirring until it is a smooth, even orange color of your choice.  It is very important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

Pour the orange fudge into the prepared pan and spread it into an even layer.  Take the bowl of white fudge that was separated and set aside, and drop one spoonful at a time onto the orange fudge mixture.  Then drag a table knife or toothpick through the fudge to create orange-white swirls.  If need be, you can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls.

Before serving, allow the fudge to set at room temperature for 2 hours or in the refrigerator for 1 hour.  To cut, pull the fudge out of the pan using the foil as handles.  Using a large sharp knife to cut the fudge into small 1-inch squares.  

You can store the Orange Dreamsicle Fudge in an airtight container in the refrigerator for up to a week.  To serve be sure and bring it to room temperature to serve.

Monday, March 11, 2013

Lemon-Blueberry Cheesecake Bars

If you are anything like me, you always end up with things left over that you purchased from the grocery store.  Well, blueberries is what was left over this week.  Blueberries certainly are not cheap and when you thrown them away it is like throwing money away.  

So, in a effort to save a little $$, I decided to visit Pinterest and check out some of the recipe pins that I pinned for blueberries.  I came across Lemon-Blueberry Cheesecake Bars by the Epicurean Mom blog.  They looked scrumptious!  So, I thought I would give it a try even though my previous attempts at cheesecake have been...well, lets just say not great...

After I tried this recipe, it made me think of cheesecake in a whole new light!  It was super simple, so simple in fact, you can't really even mess it up.  Plus, these cheesecake bars have a wonderful, light will keep going back for more until all the bars are gone! 

Now without further adieu'...

Lemon Blueberry Cheesecake Bars


For Base:
Cooking spray, for dish/pan (or butter if you prefer)
2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted

For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1/2 cup fresh blueberries


For the Base:
Preheat oven to 325 degrees.

Grease the bottom of a 9 by 9-inch baking pan/dish with cooking spray (or butter if you choose).  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 10 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and smooth out and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes (depending on oven), or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

I think it is safe to say that these bars were fabulous... :o)  

Enjoy and keep making it Crazy Good!!

Recipe adapted from Epicurean Mom & Tyler Florence.