Candy is Dandy and Desserts are Never Fattening on Holidays
As much as I dislike snow (except for that first snowfall, which is always magical and beautiful), as much as I griped endlessly over having to take three whole days to go 350 miles, as much as I felt put-upon over last minute Christmas shopping and food preparation and more driving and staying up late, I loved every minute of being with our family and friends over Christmas. We’ve been having a great time, as always, and any thoughts of blogging have been fleeting and–so sorry–quickly forgotten.
But I thought I would share a couple of quick recipes, since desserts are still appropriate for the rest of the holiday week. And into the New year. And beyond.
This one we call “Chocolate Peanut Butter Fudge” but it’s not fudge at all, it’s candy. It melts on your fingers and feels cool at the same time. It’s simple and elegant. Here it is:
Chocolate Peanut Butter “Fudge”
1 bag chocolate chips (milk or dark)
1 bag white chocolate chips
1 cup peanut butter
(I keep mine plain, but you can add any kind of sprinkles, coconut, mini-chips, nuts, etc. either mixed in or on top.)
Melt each bag of chips separately in a microwaveable bowl in 20-30 second bursts, stirring after each, stopping when it’s almost completely melted. The few chips left will melt on their own after more stirring.
Stir chips together with the peanut butter until mixed, pour into a 9×9 pan greased with vegetable spray. Refrigerate until cool but not hard. Cut through in small squares, refrigerate again until cold and then you can separate it, placing the candy on a pretty plate. (If you try to cut it while it’s cold it’ll shatter. That’s why.)
Chocolate Pizza Lolapalooza
I pkg. refrigerated cookie dough, softened at room temperature. (My bunch insists on Chocolate Chip.)
1 12 oz. pkg. cream cheese
1 small box chocolate pudding mix
1 3/4 cup milk (slightly less rather than slightly more)
1 container Cool Whip (I use Light)
mini chocolate chips
Spread cookie dough evenly in a pizza pan, bake at 350 for 12-15 minutes, until edges are browned and center can be pressed without feeling squishy. Set aside to cool.
Whip or stir cream cheese until fluffy. Spread on warm (but not hot) cookie. Leave on counter while mixing pudding and milk with electric beater. Two minutes on high should be enough. Spread on cream cheese.
Refrigerate for 10 minutes or so, until pudding is set. Spread Cool Whip over pudding and sprinkle with mini-chips. Refrigerate for at least an hour, preferably longer. Cut into small squares. (You can cut into pie wedges if you choose, but, as you can imagine, it’s very rich and filling.)
We made a batch of milk chocolate “fudge” and a batch of dark and they looked lovely together on a plate, but of course I forgot to take a picture. I also forgot to take a picture of the pizza, which looked even more wonderful. (Some blogger, huh?)
But here. This should do it. My son’s cat “Buddy” found a friend under the tree:
Peace, Joy, and Love today, tomorrow and every day.
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