Christmas Muffins

I can't believe it's almost December!  Christmas is quickly on it's way and the end of the year is on it's tail.  I hope you all take a little time to slow down and enjoy the wonderful season.  The smells, the sounds, the lights, the spirit.  Happy holidays!

I always get excited for fresh cranberries.  Fresh cranberries always mean Christmas Muffins.  I kinda like LOVE these Christmas muffins.  They are full of fruit and spices and are delicious!  Now if only I could get the kids to like cranberries......

¾ cup brown sugar

¾ cup white sugar

3 cups flour

½ teaspoon baking soda

1 tablespoon baking powder

½ teaspoon sat

2 teaspoons cinnamon

1 cup butter, melted

½ teaspoon nutmeg

1 teaspoon ginger

2 eggs

1 ¼ cups milk

1 ½ cups cranberries, chopped

1 ½ cups apple, chopped

Mix together sugars, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Make a well in the center, add the melted butter, milk and eggs, mix until smooth.  Stir in cranberries and apples.  Spoon batter into muffin pan until cups ¾ full.  Bake at 375 for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 

Recipe from???

Linked on Sweet as Sugar Cookies and Tatertots and Jello.

Cookie Dough Fudge

Cookie Dough Fudge is the last of the Fudge recipes for this year. They were all so fun to make and try.

Cookie Dough Fudge was my 10 year old's idea. I didn't plan on making Cookie Dough Fudge, but she was VERY persuasive. She smiled and batted her sweet little eyes at me and that was the end of that. Man, I am a sucker!

Cookie Dough

1/2 cup butter, softened
3/4 cup brown sugar, packed
2 cups flour*
1 (14 ounce) can sweetened condensed milk*
1 teaspoon vanilla
1/2 cup miniature chocolate chips

Cream butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk and vanilla, mix well. Stir in chocolate chips. Shape into marble sized balls and place on wax paper lined cookie sheets. Freeze for at least 1 hour.

*I used fat free sweetened condensed milk and ended up using almost 4 cups flour. I am not sure if I had to use more flour because of the fat free milk (which is runnier than regular), or if it just needs more flour.

I used about 1/2 the dough for the fudge and made the rest into 1 inch balls and dipped in milk chocolate to make truffles.

Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 teaspoon vanilla

Place sugar, butter and evaporated milk in a large sauce pan. Cook over medium heat, stirring constantly, until it comes to a full boil. Boil for 4 minutes, stirring constantly so it doesn't scorch. Remove from heat and add chocolate chips and marshmallow cream. Stir until completely melted, then stir in vanilla. When completely combined, pour in frozen cookie dough balls while stirring. If you pour them in and then stir, the cookie dough balls will stick together. Stir the cookie dough balls in quickly so they don't melt. Pour into a greased 9"x13" pan.

Cookie Dough recipe from my friend Lisa, Fudge recipe from Kraft.

Penuche Fudge

Oh me, oh my! YUMMY!! This was another one of my favorites. Actually, I claimed it as my favorite right from the beginning, but it ended tying for first with Key Lime Fudge by the time I was all sampled out. Just don't tell the other flavors of fudge, I would hate for any of them to be jealous.

Penuche Fudge was a last minute addition to my list of fudge flavors to try. My sweet little 5 year old asked me to make caramel fudge. As I though of what tastes kinda caramelish, penuche frosting came to mind. Little did I know that there really was Penuche Fudge.

1 can (5 ounces) evaporated milk
1 1/2 cups packed light-brown sugar
5 ounces (1 1/4 sticks) unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 cup toasted nuts, chopped (I used pecans)

Coat a 5-by-10-inch loaf pan with cooking spray. Line with foil or plastic wrap leaving a 2-inch overhang on 2 sides.
Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and nuts.
Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using foil/plastic overhang, and discard plastic. Cut into 18 pieces.

Recipe from Martha Stewart.

Linked on Show Me What Ya Got #54, Sweet Tooth Friday and Sweets for a Saturday #49.

Root Beer Float Fudge

Yes, I really said Root Beer Float fudge! Another super fun flavor of fudge. We all really enjoyed Root Beer Float Fudge and so did the neighbors. I loved how creamy it was. And I don't think you can go wrong with root beer. Super YUM!

Hmmmm, I'm now wondering if they make Coke flavoring.....

3 cups granulated sugar
3/4 cup butter
1 cup heavy cream
pinch of salt
3 cups white chocolate chips
1 1/2 cups marshmallow cream
3 teaspoons root beer extract

Line a 9x13-inch baking dish with parchment paper. Set aside.

In a large saucepan over low heat, stir sugar, butter, salt and cream until melted and well combined. Bring to a boil and stir continuously for 4 minutes.

Remove saucepan from heat and quickly stir in white chocolate chips and marshmallow creme. Stir until well combined and smooth. Mixture may be thick so don't be afraid to stir hard for a couple of minutes!

Working quickly before the mixture hardens, pour half into the prepared baking dish and spread with a knife or spatula. Stir root beer extract into remaining fudge mixture until well combined. Pour over white fudge and swirl the two layers using a knife. Refrigerate at least four hours. Cut into small squares and enjoy cold or room temperature.

Recipe from The Traveling Spoon.

Linked on Show Me What Ya Got #54, Sweet Tooth Friday, Show Off Your Stuff #3 and Sweets for a Saturday #49.

Peppermint Fudge

Peppermint Fudge was the easiest to make. My 5 year old did most of it by herself! It turned out so cute and festive looking.

1 (12 ounce) package of white chocolate chips or high quality white chocolate bar
1 (16 ounce) container vanilla frosting (next time I will make my own Vanilla Buttercream Frosting and use 2 cups. I prefer the flavor of homemade frosting to the store bought tubs.)
1/2 teaspoon peppermint extract
8 drops red food coloring
2 Tablespoons crushed peppermint candies (I used 1 candy cane)

Line an 8X8 inch pan with waxed paper or foil and grease. Melt white chocolate chips in a double boiler or melt in the microwave in 30 second intervals, stirring after each interval. Stir the frosting into the white chocolate chips. Stir in peppermint extract. Spread into prepared pan evenly. Drop 8 drops of food coloring evenly spaced on top of the fudge. Using a knife swirl the food coloring. Sprinkle top of fudge with crushed peppermint candies and press down slightly. Cool for about an hour in the fridge. Once firm, turn fudge onto a cutting board and cut into small squares.

Recipe from Girl Who Ate Everything.

Linked on Sweets for a Saturday 48 and Sweet Indulgences Sunday #35.

Rocky Road Fudge

Rocky Road Fudge is a pretty "normal" fudge, if you ask me. It's one of those chocolatey types of fudge. The kind I thought was fudge growing up. Super, super tasty! The entire family LOVED this one. Yep, all 7 of us agreed this one was amazing. Even the the picky, contrary 10 year old!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped nuts (I like pecans)
1 teaspoon vanilla
4 cups mini marshmallows, frozen*

Place sugar, butter and evaporated milk in a large sauce pan. Cook over medium heat, stirring constantly, until it comes to a full boil. Boil for 4 minutes, stirring constantly so it doesn't scorch. Remove from heat and add chocolate chips and marshmallow cream. Stir until completely melted, then stir in vanilla and nuts. Once the nuts and vanilla are though incorporated, add frozen marshmallows and quickly stir just enough to mix through. Pour into a greased 9"x13" pan.

*You want them frozen, trust me! They melt so quickly in the hot fudge that if they aren't frozen (and if you don't work quickly even when they are frozen), your fudge with be more of a marble fudge instead of having the beautiful whole marshmallows.

Recipe adapted from Kraft.

Linked on Sweets for a Saturday 48 and Sweet Indulgences Sunday #35.

Maple Nut Fudge

Maple Nut Fudge. Who knew, right? It turned out absolutely delicious! My sweet hubby claimed this one as his favorite. He said he like the ones with nuts best. He is kinda nutty..... But that's just how I like him.

4 cups granulated sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract

Line a 9-inch square baking dish with foil. Butter and set aside.

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Let cool to 115 degrees F; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.

Yields 36 squares or 1 1/4 pounds.

Recipe from What's Cooking America.

Linked on Sweets for a Saturday 48 and Sweet Indulgences Sunday #35.

Birthday Cake Fudge

Birthday Cake Fudge was the favorite of my 3 and 5 year olds. They love anything cake flavored. I don't think the sprinkles hurt either. My 5 year old brought me sprinkles before I even started the fudge and told me I needed to put them on the fudge. What a brilliant little cutie!

Come to think of it, the sprinkles were VERY important. My 3 year old brought me a piece of the Birthday Cake Fudge with tears streaming down her pretty little face and informed me that there was only one sprinkle on her piece. I guess next time I need to make sure the corners get well sprinkled. Sprinkles. Are. Important!

Compared to the other flavors of fudge we tried, I thought the Birthday Cake Fudge had the mildest flavor. Especially when sampling them all together. The flavor was more evident when tried alone. Super tasty either way, though.

3 cups sugar
1 1/2 sticks (3/4 cup) margarine
1 (5 ounce) can (2/3 cup) evaporated milk
12 oz chopped white chocolate chips
1 (7 ounce) jar marshmallow creme
1/4 cup yellow cake mix (just the powdered MIX, not batter)
1 teaspoon vanilla
Blue coloring
Rainbow sprinkles

Line an 8 or 9 inch square pan with foil, leaving the ends hanging over the edges of the pan. Spray foil thoroughly with nonstick spray.

Place the sugar, margarine, and evaporated milk in a heavy saucepan over medium heat. Bring to a full rolling boil, stirring constantly, and let boil for 4 minutes. Remove from heat.

Add white chocolate chips, marshmallow creme, and cake mix, stirring until chocolate chips are melted. Add vanilla and mix well.

Working quickly, pour about 2/3 of the fudge in prepared pan. Add a few drops of blue candy coloring to remaining fudge, mixing and adding until you achieve the desired shade. Spoon blue fudge over the top, spacing it out. Using a sharp knife, draw swirls through the blue and white to create a marbled effect. Sprinkle the top generously with rainbow sprinkles before the top sets up.

Let sit at room temperature until cool, then place in the refrigerator until firm.

Recipe from Mrs. Bettie Rocker & Confessions Of A Cookbook Queen.

Linked on Show Me What Ya Got #53, Tempt My Tummy Tuesday, Sweets for a Saturday 48, Susie QT Pies Scraps of Life Christmas Linky and Sweet Indulgences Sunday #35.

Key Lime Fudge

Fudge, fudge, fudge! When I was a kid, Mom made fudge every Christmas. It was always brown chocolatey fudge, 'cause that's what fudge is, right? Wrong! I made 8 different kinds of fudge and only 2 were a brown chocolatey kind. That means 6 weren't! Who knew, right?

Look at all that yumminess!

I decided to put them in these little containers to share with some neighbors. How "sweet". :D

Kinda cute (and YUMMY!!!), hu?

My neighbor said the Key Lime Pie Fudge was his and his wife's favorite. He said they were actually fighting over it. Really, I didn't mean to cause any marital discord, I was just trying to share a little yumminess. Moral of this story? Make sure to share enough with neighbors or friends that they don't have to fight over it. That is, if you can bare to part from any.

This Key Lime Pie Fudge is one of my favorites, too! I've decided fudge is kinda like kids, you love them all and don't really have a favorite. That's why this is just one of my favorites.

Key Lime Pie Fudge is the perfect combo of sweet and sour. And the graham cracker crust? Oh my! And Key Lime Pie fudge is even easy to make!

1/3 C. unsalted butter
1/4 C. sugar
1 1/4 C. graham crackers crumbs
3 C. white chocolate, finely chopped
1 (14 ounce) can sweetened condensed milk
1 T. key lime zest, about 5-6 Key limes (I like to chop mine up pretty fine)
1/4 C. key lime juice

Line an 8x8 pan with foil or parchment paper, extending it up and over the pan. Butter the sides and bottom of the pan. Set aside.

Preheat oven to 375. In a medium sized bowl, melt butter and then stir in sugar and graham cracker crumbs and mix well. Press evenly into the bottom of the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.

Pour sweetened condensed milk and white chocolate chips into a large saucepan and heat on low, just until chocolate is melted and all the lumps are gone. Remove from heat and stir in lime zest and lime juice. I also added 1 drop of green food coloring (optional). It just made it seem more limey to me. Spread mixture evenly onto the prepared crust.

Cover and chill for several hours or overnight. Lift the fudge from pan using edges of foil or parchment. Peel off foil and cut the fudge into one-inch pieces. Fudge can be stored in an airtight container at room temperature for one week.

Recipe from Family Bites

Linked on Show Me What Ya Got #53, Tempt My Tummy Tuesday, Susie QT Pies Scraps of Life, Sweets for a Saturday 48, Show Off Your Stuff #3 and Sweet Indulgences Sunday #35.

Fudge

I don't know why, but as soon as Christmas was over with, we started all over with the Christmas goodies - at least some of them. So that is why I am posting fudge in January.

I have tried a lot of fudge recipes and this one is my favorite. I like it because it doesn't have to be refrigerated and is not too hard - just perfect! My 11 year old can make it without much help too. Perfect fudge made by someone else? Sounds better than perfect to me, if that's possible.

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped nuts, optional (I like pecans)
1 teaspoon vanilla

Place sugar, butter and evaporated milk in a large sauce pan. Cook over medium heat, stirring constantly, until it comes to a full boil. Boil for 4 minutes, stirring constantly so it doesn't scorch. Remove from heat and add chocolate chips and marshmallow cream. Stir until completely melted, then stir in vanilla and nuts. Pour into a greased 9"x13" pan.

Recipe adapted from Kraft.