Ease Into the Christmas Cooking Season with These Sweet Treats
12/06/13 BY Elizabeth Noll
Alias Studiot Oy
Despite the fact that the refrigerator still harbors Thanksgiving leftovers, it's time to start thinking about holiday cookies. And even better—holiday fudge.
Every holiday cookie tray needs at least one item that's more candy than cookie. This signature fudge, from our upcoming Comfort Food Cookbook (Voyageur Press, 2014), will do the trick nicely. It's hard to find anyone who doesn't love this classic combination. For a more intense chocolate flavor, try substituting bittersweet chocolate chips for semisweet, and use coffee extract in place of the vanilla.
Just waiting to be eaten.
Rocky Road Fudge
Makes 2 pounds
- 1 1/2 cups granulated sugar
- 1 can (5 ounces) evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts, optional
- 1 teaspoon vanilla extract
Line an 8-inch square baking pan with a large sheet of foil, allowing excess to overlap two sides of the pan.
In a medium, heavy-duty saucepan, combine the sugar, evaporated milk, butter, and salt. Bring to full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Add marshmallows, chocolate chips, nuts, and vanilla extract. Stir vigorously for 1 minute, until marshmallows are melted.
Pour into the prepared baking pan and refrigerate for 2 hours, until firm. Hold overlapping foil and lift the fudge from the pan; remove foil. Cut into 48 bite-size pieces.
Do you have a favorite holiday recipe? Share it with us in the comments!
Add a Comment
FILED UNDER: In the Kitchen / TAGGED: fudge, baking, holiday cooking, holiday cookies, Christmas cookies, holiday desserts
Keeping Things in Scale
12/05/13 BY Mark Johanson
Whether by preference or necessity, any serious DIYer will eventually have to design something. It could be as natural as a native flower garden, as simple as a milking stool, or as complicated as a room addition. Personally, I enjoy designing things and trying to find just the right balance between utility and a pleasing form. I've had some successes and failures over the years, and I can say with some certainty that of all the factors that influence the quality of any design, the one that most often trips us up is scale. Continue reading »
FILED UNDER: Home How-To, In the Garden / TAGGED: design, scale, scale models, prototypes, miniature gardens, fairy gardens, proportion
BOOK GIVEAWAY and Inside Look: Planting Designs for Cactus and Succulents
12/04/13 BY Caitlin Fultz
Wouldn't you love to find that plant that hardly needs water, can survive in harsh climates, and is able to grow both indoors and out? Succulents and cacti fit the low-maintenance bill. Our featured book of the month, Planting Designs for Cactus and Succulents by authors Sharon Asakawa and John Bagnasco, with Shaun Buchanan and Robyn Foreman, features these hardy plants. The book includes 24 projects that feature the variety of ways you can arrange these plants (indoor arrangements, bridal bouquets, a rooftop for your birdhouse . . .) and gives a glimpse of all the different sizes and shapes out there. Continue reading »
FILED UNDER: / TAGGED: book giveaway, book features & previews, cactus, cacti, succulents, plant design
Make Some Extra Kitchen Storage for the Holidays
12/03/13 BY Mark Johanson
If your kitchen is like mine, a funny thing happens to it between Thanksgiving and New Years Day. It shrinks. The fridge and freezer compartments contract, the countertops recede back to the walls, and the cabinet interiors practically wither away until there isn't an extra cubic inch to found anywhere. I call it vanishing kitchen storage space syndrome. To combat this affliction, you have three remedies: get rid of some stuff (unrealistic); build a kitchen bump-out addition (cool but expensive and a lot of work); or make more efficient use of the space you have. Continue reading »
FILED UNDER: Home How-To, In the Kitchen / TAGGED: cabinet, slide-out drawer, kitchen, storage, install drawers, how to
Heirloom Vegetables and an Autumn Recipe
12/02/13 BY Billie Brownell
What's the point of growing food if you don't want to eat it? It's all about the flavor. So let's talk flavor and heirlooms with Doreen Howard, author of the recently published Heirloom Flavor: Yesterday's Best-Tasting Vegetables, Fruits, and Herbs for Today's Cook from Cool Springs Press. Doreen is an award-winning writer who writes, travels, and speaks extensively about cooking and gardening. Continue reading »
FILED UNDER: / TAGGED: heirloom tomato, heirloom vegetable, heirloom fruit, doreen howard