the simple five: chocolate hazelnut fudge

Fudge is one of those sweet pleasures that taste rich and satisfies a sweet tooth with just a small piece.
The sweetness of fudge often evokes that feeling of homemade treats.  I love visiting countryside bakeries that serve homemade treats. One can often find handmade fudge wrapped in saran wrap with a handwritten price sticker, offered on the counter.

When I make fudge, I like to switch the ingredients, using a variety of flavours (like maple or butterscotch).  However, this chocolate hazelnut recipe is a favourite in our house.

Enjoy!

Chocolate Hazelnut Fudge

(makes approximately 12-16 servings).

Ingredients

• 2 cups of semi-sweet chocolate (you can use baker's chocolate or chocolate chips).
• 3 tbsp. unsalted butter (optional, if you prefer a buttery fudge).
• 1 can sweetened condensed milk (150ml)
• 2 tsp vanilla extract
• 1 cup chocolate hazelnut spread (organic, homemade or Nutella)

Preparation

• Line an 8×8 inch baking pan with parchment paper leaving about an inch hangover on each side.
• Chop chocolate (or use chips) in a microwave safe bowl with the butter (if using) and the condensed milk.
• Microwave on high, stirring every minute, for 2-3 minutes.
• Remove and stir in vanilla and chocolate hazelnut spread
• Spread in the lined baking pan.
• Refrigerate for 2 hours or until firm. 
• Using the parchment paper overhang, lift the fudge out of the pan, and cut into squares.

Serve. 

the simple five : chocolate toffee crunch

Every year, I seem to miscalculate how much chocolate I should purchase for Easter.  My eyes are larger than my stomach (and wallet), and with other chocolates collected from the Easter Bunny, family and friends, our house can rival Willy Wonka.  I'm not complaining though.  It just gives me a reason to consume use up whatever is in the house.

Here's a quick way to use up some of that overabundance of chocolate.  This recipe is a variation of the "crunch" bars found on the back of those "Baker's chocolate" packages, using ingredients I already have in my cupboards...including all the sweetness left behind by the Easter Bunny.

Enjoy!

Chocolate Toffee Crunch

(makes approximately 12 small servings)

Ingredients

• 35  whole wheat saltine crackers
• ½ cup  butter
• ½  cup  packed brown sugar
• 1 cup of chocolate, chopped in small pieces.  (I used 3/4 cup milk chocolate left over from Easter and ¼ cup white chocolate...you can use chocolate chips).
• 1 cup of a variety of the "crunchy topping".  (You can use crushed candy, nuts or even dried fruit. I used ¼  cup finely chopped toffee bits like Hershey's Skor Chipits, found in the baking section and 3/4  cup unsalted roasted peanuts, chopped).

Preparation

• Preheat the oven to 400ºF.
• Place the crackers in single layer on a parchment covered baking sheet.
• Heat butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. 
• Bring to boil; cook 2 min. (Do not stir.) 
• Spread onto crackers.
• Bake for approximately 7 min. or until topping is golden brown. 
• Immediately sprinkle with the chocolate chips; let stand 5 min. or until melted.  
• Using a spatula, spread the melted chocolate chips evenly over the crackers.  
• Top with the white chocolate chips, and swirl onto into the chocolate to make a marble design.
• While the chocolate is still soft, top with the crunchy stuff...toffee pieces and or peanuts.
• Cool, then break into pieces.

soaking up the sweet

This past week an expected storm resulted in a snow day.  School was closed and the kids were cheerfully home.  We took this extra day as an opportunity to pack, prepare and finalize any school work before our son was going to embark on a snow adventure for an overnight school trip.   

It's amazing what a year of maturity can bring, as he demonstrated by packing his bags wisely, not just according to the weather, but also in an orderly fashion based on his travel habits.  Daily items in an easy access backpack. Extra snow gear at the bottom of the bag.  Everything placed according to how he's accustomed to travelling. After packing, we spent time chatting while shovelling the driveway, then he took a break and basked in the emerging sunshine.  Work is done!

I guess our family trips have surprisingly taught him lessons beyond cultural and geographical ones.  Although I am often frustrated (like any parent has experienced) when he loses or carelessly forgets his belongings, it seems like he has transformed overnight into a young adult....self aware of his own habits and abilities.  

On the morning of his trip, we woke up early to ensure we were prepared. As I anxiously went through his packing list one more time before we left, he smiled his big warm smile and reassured me that everything was "in the bag" (figuratively speaking).  

He was right (and for a brief moment I realized we were having a parent/child role reversal moment). I stopped micromanaging and let him take charge. It's a lesson to remember at times like these, to stop and see his warm smile and like this bread pudding recipe below, soak up as much of his child-like sweetness for as long as I can. For it will not be long before my young boy will be transformed seemingly overnight again, into an amazing, reassuring, sweet young man. 

Apple Crumble Raisin Bread Pudding

(makes approximately 12 servings)

This recipe combines the traditional tastes of bread pudding combined with the sweet as pie tastes of apple crumble on top.

Ingredients

• 8 slices of raisin bread, cubed
• 4 eggs
• 1 ½  cup half and half
• 1 teaspoon vanilla extract
• 2 apples, peeled and sliced

For the Crumble topping

• ½  cup of flour
• ¼ cup of oats
• ⅓ cup of brown sugar
• 1 tsp. cinnamon or nutmeg (to taste)
• 6 tbsp. butter, cubed.
• In a small bowl, mix the flour and oats.  Add the sugar and cinnamon. Add the cubed butter, and mix with a pastry cutter or fork until it resembles crumbles (the size of peas).

Preparation

• Preheat the oven at 350 degrees.
• In a large bowl, scramble the eggs
• Add the vanilla and half and half.  Mix well.
• Add the cubed bread and mix until bread soaks up the egg mixture.
• Press bread mixture into an 8x8 square pan
• Layer the sliced apples on top.
• Sprinkle the crumble topping (recipe below).
• Cover with aluminum foil.
• Bake in the oven for 30 minutes.
• Remove the aluminum foil and bake for 15 minutes more.

Top with ice cream, caramel syrup or enjoy on it's own.