Fudge Brownie Pie
This week’s dessert was another request from my cousin. I don’t know where she finds these recipes on Facebook but so far she’s 2 for 2 because this cake was really good.
- 3/4 cup flour
- 1 cup of regular sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/4 tsp salt
- 4 tablespoons butter, melted
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup chopped toasted pecans
- 2 handfuls of mini marshmallows
- 1/4 cup butter, melted
- 1/4 cup cocoa powder, sifted
- 1/4 cup evaporated milk
- 1 cup powdered sugar, sifted
Preheat the oven to 350 degrees. Grease a 9 inch spring form pan and set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let the pie cool before you serve.
*Notes: If you’re not a fan of marshmallows or pecans, you can do without or substitute either of them and I think this dessert would be just as good. The frosting isn’t thick so don’t take the cake out of the pan until you’re ready to serve it.
Candy Corn Fudge
I admit, Halloween was three days ago but I wasn’t quite ready to let go. On November 1st I turned on the TV and there were no screams. All of the images of blood soaked blondes running through the forest had been replaced with images of families sitting around the a big table. Thanksgiving season had arrived and I wasn’t quite ready, so I did what any self-respecting man would do… I made fudge.
OK, so about a month ago I came us with an idea to make fudge that actually tasted like candy corn but I because we’re entering the busiest three months of the year when it comes to fun desserts (at least in my opinion) I never had enough free time to experiment with it. However, when I first came up with the idea I Googled it to see if anyone else had already figured it out. Sadly, the realm of imagination when it comes to fudge hasn’t gotten there yet. I did however, find this fun treat. It’s very easy and not nearly as time consuming as the original recipe claimed. I made this while watching football, if that helps you understand how easy it is.
- 1 bag of white chocolate chips (12 oz)
- 1 can of vanilla frosting ( 16 oz)
- Yellow & red food coloring
- Line an 8×8 pan with foil and spray it down with non-stick spray.
- Melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and yellow food coloring.
- Pour the the fudge into the prepared pan. (It’ll look like really soft play-dough)
- Place the pan into the fridge until the fudge is mostly set. (20 – 30 minutes)
- For the next layer, again melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and food coloring. The correct color mix ratio for orange should be on the back of the box of food coloring. Most recommend 3 drops of yellow to 1 drop of red. It’s really a preference thing but keep in mind, once you’ve gone too far, you can’t go back so be easy when adding the red coloring.
- Pour the orange fudge on top of the yellow layer in the pan and spread it so that it covers the yellow layer.
- Again place the pan in the fridge for 20-30 minutes until it’s firm.
- For the white layer, melt the remaining white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
- Once the chocolate is melted and smooth, mix in ALL of the remaining frosting. This will give the top layer a different texture than the yellow and orange layers. It will be a little softer. No food coloring this time.
- Pour the white fudge on top of the orange and spread it around so it covers all of the orange.
- Place in the fridge for 45 minutes (I added more time just to ensure the fudge is solid).
- To serve, use a large knife with a smooth blade (as you can see by the picture above, I did not have a smooth blade) and be sure to wipe the blade to prevent the colors from smearing.
*Notes: The 8×8 pan is probably a little larger than you need so don’t be surprised if the yellow layer looks thin. You can substitute the pan size for something smaller if you have it. Keep in mind, white chocolate and vanilla frosting are both really sweet so this is going to be a rich candy. This is what I like to call “short cut fudge.” No candy thermometers needed. Just melt, mix and impress your friends and family.
Original recipe source: http://candy.about.com/od/halloweencandyrecipes/r/candycorn_fudge.htm