Saturday, December 24, 2011

Peppermint Bark Fudge


 Sincere apologies for the lack of blog posts lately!  I am adjusting to having finished graduate school and starting an amazing new job.  I hope to get back into a regular blog routine after the new year!  In the meantime, I hope you enjoy this holiday treat which is both guilt-free and delicious.  Happy holidays everyone!

Peppermint Bark Fudge
adapted from Hungry Girl
(2 PointsPlus per serving)

2 cups canned pure pumpkin
One 18.3-oz. box Betty Crocker Fudge Brownies mix
3 Tbsp white chocolate chips, roughly chopped
1 standard-size candy cane or 5 mini candy canes, lightly crushed

Preheat oven to 350 degrees.  Spray an 8" X 8" baking pan with nonstick spray and set aside.

In a large bowl, combine pumpkin with brownie mix; stir until smooth.  Transfer mixture to the pan.

Bake until edges are slightly firm and top center is dry to the touch, about 35 minutes.  (Batter may look undercooked; this is okay.)

Immediately sprinkle with chopped chocolate chips and crushed candy cane(s).  Allow fudge to cool.

Cover with aluminum foil and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight.) Cut into 36 squares and serve.  (1 serving = 1 piece, 2 PointsPlus per serving)

Sunday, December 4, 2011

Grandma's Chocolate Chip Cookies

Within my family my grandma is known for her chocolate chip cookies.  She hasn't shared the recipe with anyone until now.

My grandma's recipe is loaded with three types of chocolate and nuts.  She really does it right!  Crunchy on the outside and soft in the inside with great texture from the mix-ins, these cookies are really superb.  I hope you enjoy.

Grandma's Chocolate Chip Cookies
(4 PointsPlus per serving)


1/2 pound butter
3/4 cup white sugar
3/4 cup brown sugar
2 1/2 cup flour
1 tsp vanilla
1 tsp salt
1 Tbsp cocoa powder
2 eggs
1 tsp baking soda
1 tsp hot water
3-4 oz. unsweetened chocolate, chopped
2 cups nuts
12 oz semi-sweet chocolate chips
6 oz. white chocolate chips


Cream the butter and both sugars until smooth.  Add in the salt, vanilla, eggs, and cocoa powder.  Dissolve the baking soda in the hot water and then add in 1/2 cup of the flour, baking soda mixture, and then the remaining flour.  Stir in the nuts, chocolate chips, and chopped chocoate.

Cover the batter and place in the fridge for at least two hours.  It can remain in there overnight.  Before removing the batter, preheat the oven to 350 degrees F.  Remove the batter and use an ice cream scoop to make cookie rounds.  The batter will be tough to work with, so you'll need to use a little muscle!  Place on a baking sheet about 2 inches apart.

Bake for 12-15 minutes.  Remove from the oven and let cool on the pans for about 5 minutes.  Then remove to a wire rack.  (1 serving = 1 cookie, 4 PointsPlus per serving)