Symphony Bar Fudge

As you may remember, I requested recipes for fudge and just really wanted an amazing one. I guess I should never doubt my collection because I found this recipe given to me by my aunt Darlene. The only reason I tried it is because Kristi made her mother-in-law's rockin' fudge and this is a similar recipe. I'll let Kristi post her recipe later!! (FYI: Kristi's computer has a virus so she may be MIA for awhile...)

Symphony Fudge

In a large (emphasis on large) heavy pan or roaster combine:
2 cups heavy cream
4 cups granulated sugar

Stir well to mix thoroughly. Bring to a boil and then heat to soft ball stage (235 degrees on a candy thermometer). Do not stir again after mixture reaches a rolling boil. Remove from heat.

In a large mixing bowl combine:
1 cup real butter cut into chunks
3 Hershey or Symphony 1/2 lb bars (break into pieces)

Pour hot mixture over butter and chocolate pieces. Beat with electric mixer until glossy. Pour into buttered 9x13 pan and put into refrigerator or freezer to cool.

Note: You can make this recipe with or without almonds in the chocolate bars. Use Symphony Bars with toffee and almonds to add texture to the fudge.

Candy Cane Kiss Cookies

I was looking for something to make for our ward Christmas party and had some Candy Cane kisses in the house. The recipe on the back for those "kiss" cookies you always see (you know, where the kiss is pressed in the middle of it?) was a sugar cookie and I didn't think that candy canes went well with sugar cookies, so I looked online for a chocolate cookie recipe to use. This recipe off of allrecipes.com got really good ratings, so I baked them like the recipe says then added the candy cane kiss in the center after they had cooled a few minutes. The kisses melted a little (DON'T touch the kisses until the whole thing has cooled or they'll lose their cool shape!) and melted into the cookie perfectly. If you wait too long to put the kiss on, they won't stick well to the cookie. These cookies were gone soooo quick at the party and were super festive. Next time I want to try and wrap the dough around the kiss and bake them that way so there is that melted candy cane kiss in the center when you are done!

Candy Cane Kiss Cookies

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)- I didn't add this, but would be yummy if you aren't using the kisses

1 bag candy cane kisses, unwrapped

1. Preheat oven to 350 degrees F (175 degrees C).

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets and add a candy cane kiss to the center of each cookie after they have cooled 3-5 minutes. Transfer to wire racks to cool completely.

TIP: Don't press the candy cane into the cookie while it is on the wire rack because it will push the cookie through the bottom of the rack. I know this from experience :) Press them into the cookie while the cookie is still on the cookie sheet!

Velveeta Recipe?

Hey everyone! I hope everyone had a yummy Thanksgiving!

I bought a 2 lb box of Velveeta thinking that I needed it for a recipe, but it turns out I didn't. Now I'm stuck with the Velveeta and I want to make something out of it. Does anyone have a great recipe that uses Velveeta they want to share? I always like to mix Velveeta and chili to make a yummy dip, but I'm looking for a dinner idea here. Thanks! 

Orange and Raspberry Cake

Please don't judge this recipe on my awful photography skills! It was AMAZING! I was hesitant to try an orange cake mixed with a raspberry frosting, but Giada made it look so good and all those that reviewed it on Food Network's website were in cake heaven. I had to try it. It is absolutely my favorite cake recipe to date. I used two 9-inch round pans although the recipe calls for 8-inch ones, so I think that is why my cakes didn't rise a whole lot, but despite the fact that the cake looked sunken in the middle it was an instant hit with my family and inlaws. Even the boys were licking their plates instead of just eating off the frosting.

So the recipe calls for creme fraiche. If you know a good substitute for it, by all means go ahead and use it. I followed the recipe exactly, but I'm sure you can substitute where needed.

Todd's Orange and Raspberry Cake

Cake:

Butter, for greasing the pans

Flour, for dusting

1 (18.25-ounce) box white cake mix

1 large orange, zested, about 1/4 cup

1 1/3 cups no pulp orange juice

3 egg whites

2 tablespoons vegetable oil

Frosting:

1/2 stick (4 tablespoons) unsalted butter, at room temperature

1/3 cup creme fraiche

1 pound powdered sugar

1/4 cup raspberry jam

Water, as needed

1/4 cup raspberry jam

1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 non-stick, 8-inch round baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water 1 teaspoon at a time, if needed (I added about 1 tablespoon).

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting onthe top, leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.

Store the cake in a plastic container in the refrigerator. Allow the refridgerated cake to stand at room temperature 30 minutes before serving.

Edible Turkeys

I was looking for a thanksgiving-themed treat to take to the sisters I visit teach (because I didn't get around to actual visits this month!) and I found these on perpetualpreschool.com . So cute and fun! My kids helped me stick the "feathers" in and we even made enough to use as decorations for our Thanksgiving dinner table setting!


Double stuffed Oreos
Whoppers (Chocolate Malt balls)
Candy Corns
Frosting for "glue"


Stick candy corns point side down into the oreos to make "feathers". Use the frosting to stick one malt ball onto each oreo. Cut the tip off a candy corn and stick on the malt ball for the beak. Dab frosting on for eyes. DONE! Let them sit out for a couple hours so the frosting will harden.

Candied Sweet Potatoes

Just in time for Thanksgiving--a recipe for sweet potatoes. A few years ago, I asked if anyone had any good recipes. I got no submissions. Over the years, I have used this one from my Betty Crocker cookbook, and I love it! It is simple, yet perfect. Not even marshmallows. So, if any of you are on a search for a good recipe--give this one a try. I made it the other day as just a healthy alternative to mashed potatoes. Love it!

Candied Sweet Potatoes

6 medium sweet potatoes or yams ~ about 2 lbs
1/3 cup packed brown sugar
3 Tbsp margarine or butter
1/2 tsp salt

Scrub potatoes but do not peel (I peeled mine...). Heat 1-inch water to boiling in a saucepan. Boil 30-35 minutes or until tender. Slip off skins. Cut into 1/2-inch slices or chunks.

Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly untnil smooth and bubbly. Add sweet potatoes. Gently stir until glazed and hot.

(You can substitute 1 23-oz can sweet potatoes, drained and cut into 1/2 inch pieces.)

Butterfinger Fudge Cookies

These cookies are so good and so easy to make! And even though they aren't super healthy, they are really rich, so you really only eat one at a time (I ate like two, but whatever, who's counting??). I got this recipe from Picky Palate, and there are only a few things I'd change. She used dark cocoa powder (like Hershey's special dark) and I thought they were really rich, so you can totally use whatever cocoa you have. Also, I'd omit the chocolate chips (too rich and not needed) and add another Butterfinger bar, making the recipe use three bars instead of two. I'm posting the recipe as it was found on Picky Palate, so you can choose to do it her way or mine. Both are yummy!! It's just a preference thing :)

1 cup butter, softened

1 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

1 3/4 cups flour

1 1/4 cup dark cocoa

2 tsps baking soda

1/4 tsp salt

2 full size Butterfinger bars, crushed

1 1/2 cups semi sweet chocolate chips

Preheat oven to 350 and use cookie sheet with a silpat (or silicone) liner. (I have one, and you need it, or try parchment paper. The dough is sticky and will easily stick to a pan.)

In a large bowl cream together butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl add flour, cocoa, baking soda and salt. Slowly add to wet ingredients and then stir in crushed Butterfingers and chocolate chips. Drop by rounded spoonful onto prepared cookie sheet. Bake for 9 to 11 minutes. It should still be soft in the center (they will set as they cool). Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Tortas

Kristi's husband--DJ--served his mission in Mexico. I don't know how, but I remember him telling us about these stands where you could buy sandwiches. While I was searching for a recipe to use up my round steak, I stumbled upon a recipe and it clicked! I decided I had to try it. I liked it because it's a little different from typical American sandwiches. I asked him about it later and he said there are all kinds--he specifically mentioned pineapples.

I looked it up online and found this in Wikipedia. Maybe too much information, but I never had heard of these before:

A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. Tortas can be served hot or cold. Common ingredients may include, but are not limited to:

Al pastor: (marinated pork)
Alambre: (steak, bacon, onion, pepper and cheese)
Carne asada: (marinated steak)
Carne deshebrada: (shredded beef)
Carnitas: (fried tender pork)
Chile relleno: (white cheese-stuffed Anaheim or poblano green pepper fried in egg batter)
Choriqueso: (Chorizo with cheese)
Cochinita pibil: (pork loin in orange sauce)
Camarón: shrimp
Huevo con salchicha: (sausage and scrambled egg)
Huevo con Jamón: (Ham and scrambled egg)
Huevo con tocino: (Bacon and scrambled egg)
Huevo con Bolonia: (Bologna and scrambled egg)
Chilorio:(pork fried in chile sauce)
Jamón: Ham
Lengua: beef tongue
Milanesa: (breaded steak)
Pescado: fried fish
Pechuga de pavo: turkey breast
Pollo: chicken

Some styles include:
Cubana: Inspired by the popular Cuban sandwich. Typically includes a wide variety of ingredients: ham, white cheese, scrambled eggs, sausage, milanesa and chipotle.
Torta ahogada: a sandwich filled with carnitas and submerged in sauce. Very popular in Guadalajara, Jalisco.
Garnishes such as avocado, sour cream, lettuce, jalapeño, tomato, and cheese feature in various incarnations of the sandwich. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants.

So there you go! And here is the recipe!

Tortas
(Allrecipes)

4 (3 ounce) thin-cut beef round steaks
4 Mexican-style sandwich rolls (bolillos)
1/4 cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2 avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2 pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1 lime, quartered

Directions
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. (Since I used round steak, and it's a tougher meat I slow cooked mine. First I seasoned it with garlic salt and browned it for a few minutes on both sides. Then, I added a cup of water and let it simmer on low for a few hours.)

Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

I actually found bolillos in the bakery section of Macey's. I was a little surprised. After I sliced it, I spread butter on it and toasted it stove top.

As for the cheese--the deli didn't have it. But, I found out it's like a crumbly mozzarella. So, I opted for some American cheese. My taste isn't all that fancy and it doesn't really seem to matter to me.

So, play around and have fun. Ole'!