Recipe: Choco Marshmallow Fudge Bars

Hope you enjoy this.....

CHOCO MARSHMALLOW FUDGE BARS

INGREDIENTS:

3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12 oz. package bittersweet chocolate chips
1 7 oz. jar Marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

PROCEDURE:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan.
bring to full rolling bOil, stirring constantly. 
Continue boiling 5 minutes over medium heat, stirring. 
Remove from heat, stir in chocolate till melted. 
Add marshmallow creme, nuts & vanilla beat till blended. 
Pour into greased 13 x 9-inch baking pan. 
Let cool and cut into 1-inch squares.

Disclaimer:  Taken from my friend Chelo's The Heart of Chel FB page

Recipe: Chocolate Crinkles

I have been a chocolate crinkles fan for the longest time. Before, it was only me, now that i have a son (who is already 9 yrs. old by the way), the two of us love it.


The Chocolate Crinkles at a local baker near my old university,  "Becky's" and they make, my favorite chocolate crinkles.  Moist, chewy.... to die for! I soooooo love it!  I love their cakes too.
And then there is another local baker at a sidestreet bakery where my mom buys crinkles for my son, they also make it good, a close second to "Becky's", so my kid loves it too.


Today I'll feature a crinkles recipe I found on my friends fb page.  I don't know if it'll equal what my favorite bakers make but for those of you who are looking for a recipe, here's something to get you started.

                                      CHOCOLATE CRINKLES

INGREDIENTS:

3/4 cup all purpose flour, sifted
3/4 cup powdered sugar, sifted
3/4 cup granulated sugar
3/4 cup baking powder, sifted
1/4 cup unsalted butter
1/3 cup unsweetened cocoa
1/3 cup chocolate chips, semi-sweet
1/2 tsp vanilla extract
1/4 tsp salt
1 fresh egg, unrefrigerated

PROCEDURE:

Combine flour, sugar, baking powder, salt in a mixing bowl. 
Stir and mix all ingredients well. 
In a saucepan, melt butter over low heat without burning butter.
Then add cocoa powder gradually as you whisk then add the egg.
Add vanilla extract.
Add the flour mix into cocoa mix and combine well all the ingredients.
Fold in the choco chips into the mixture.
Roll dough and shape into semi-flat cookies.
Roll in powdered sugar.
Oil baking sheets and line with parchment paper.
Arrange crinkles on top of the baking sheets.
Preheat oven to 350 degrees.
Bake for 10 to 15 minutes.
Allow to cool before serving.

Acknowledgment:  Taken from my friend Chelo Galangs' FB page.  Thanks!

Dessert: Peppermint Brownies

Hi! here's a perfect dessert for Christmas!  You can also give them out as gifts to your friends.

CHRISTMAS PEPPERMINT BROWNIES

INGREDIENTS:

For the base:

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar

For the filling:

2 cups confectioners' sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

For the topping:

1 (10-ounce) package mint chocolate chips
9 tablespoons butter

To make the base:

Pre-heat oven to 350 F. 
Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. 
Pour batter into a greased 13 x 9 x 2-inch baking pan. 
Bake for 30 minutes (top of brownies will still appear wet). 
Cool completely.

To make the filling:

Combine filling ingredients in a medium mixing bowl; beat until creamy. 
Spread over cooled brownies. 
Refrigerate until set.

To make the topping:

Melt chocolate chips and butter over low heat in a small saucepan, then add mint extract. 
Let cool for 30 minutes or until lukewarm, stirring occasionally. 
Spread over filling. 
Chill before cutting. Store in the refrigerator.

Acknowledgment:  Thanks to my friend Chelo for the recipe.

Recipe: Fruit Salad

Recently, my son had a practicum for his class in school.  Their lesson was about cooking.  Grouped into 5's, they were tasked to prepare a dessert.  They chose to make the most simple & basic dessert, "Fruit Salad".


Having experienced working as a kiddie crew at McDonald's, he suggested that they were aprons & hairnets and to use plastic gloves during the preparation.  I knew that they will be graded not only for the taste but also for the preparation & presentation.


I helped out by preparing the ingredients and utensils they will use. We removed them from the cans and placed it in plastic containers.  I chilled all the ingredients the night before, thinking that when they bring it to school, it is best that the ingredients remain cold. Then i gave them instructions on how to prepare the dessert.


We printed out a procedure to be given to the teacher for added presentation.
The rest was upto them.


Luckily, they received the perfect score.


So, i thought of sharing with you the simple recipe which was their winning dessert.  here goes:

FRUIT SALAD


Ingredients:
1 medium can Fruit Cocktail, drained or diced fresh assorted fruits
1 pack Nestle All-purpose Cream chilled
1 small can Condensed Milk
1 Fresh Coconut (Buko) meat, shredded
1 small can Corn Kernels, drained (optional)


Preparation:
1.  In a bowl, combine drained fruit cocktail, fresh coconut meat and corn kernels.
2.  Add the all purpose cream and condensed milk. Pour just enough milk to coat the fruits. Adjust the measurement as you mix it.  (Make sure that the milk is not too runny or your salad will become soggy.)
3.  Mix together. 
4.  Chill and serve.


for better presentation:  Use the shell of the shredded coconut as bowl.

photo lifted from: google images (sorry my son was not able to take pictures of their finished product)

Recipe: Chelo's Bread & Butter Pudding

Here's an easy dessert recipe:

BREAD AND BUTTER PUDDING

 

INGREDIENTS:
1 loaf of white sliced bread, edges trimmed
1 pack unsalted butter, melted at room temperature

3 whole eggs, beaten

1 can evaporated milk                           1 can condensed milk           

1 pack all purpose cream                      2 tbsp orange juice

1/4 cup orange zest                               1 pack dried raisins

cinnamon powder                                  confectioner's sugar

whipped cream (optional)

PROCEDURE:
In a bowl, combine beaten eggs, evap milk, condensed milk,
all purpose cream, and orange juice.
Mix in lemon zest. Add butter and mix well.
On a rectangular baking pan, brush bottom and sides with butter.
Arrange the bread slices side by side, leaving no space in between the slices.
Pour the liquid and make sure all slices have been soaked by the liquid.
Add raisins on top and dash the top with cinnamon powder.
Add another layer and repeat procedure.
Preheat oven at 350 degrees Fahrenheit.
Cover baking pan with aluminum foil.
Place the baking pan with the pudding on top of a baking tray and fill tray with water. Bake for 25 minutes.
To check if pudding is cooked, get a toothpick and stick in the middle of the pudding. If toothpick comes out clean, then pudding is done.
Sprinkle confectioner's sugar on top of the pudding.
Slice pudding and serve with whipped cream.

This is a specialty of my good friend, Chelo Galang, that's why I named it after her.  

You should try and see if you'll like it.

lifted from her Facebook account: The Heart of Chel