Happy National Fudge Day!

Holy snap! It’s National Fudge Day!! WOOOO! I was going to make some rice krispie treats today but maybe I’ll make fudge instead…or both. Probably both.

Let’s the fudge fly! (into your mouth that is!)

Thanks to Gluten Free on a Shoe String for this delicious recipe! Seriously!

Chocolate Fudge                   

Ingredients

  • 2 cans coconut milk (regular, not low fat)
  • 1/2 cup sugar
  • 3 cups semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups peanut butter
  1. Line an 8 inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides.
  2. In a medium saucepan over medium-high heat, bring the coconut milk and sugar to a boil. Continue to boil, stirring constantly, until the mixture is reduced by about half, and the milk is thick and has begun to turn light amber in color as the sugars begin to caramelize (about 10 minutes of constant stirring). While it is reducing, the milk will bubble quite a lot, but will not overflow as long as you keep stirring. Once it is done, remove the pan from the heat.
  3. Add the chocolate, vanilla and salt to the saucepan, and stir vigorously until the chocolate is melted and the mixture is smooth. Add the peanut butter to the mixture, and stir until well-combined.
  4. Pour the fudge into the prepared pan and shake until the fudge is spread evenly and bang the pan flat on the table a couple times to ensure that there are no trapped air bubbles.
  5. Place the pan in the refrigerator and chill until set, at least 2 hours and up to overnight. Once the fudge seems to be set, remove it from the pan using the overhanging sheets of parchment paper and slice it with a large wet knife into 16 pieces.
  6. Serve chilled.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter 🙂 Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:
  • 1 box Betty Crocker Gluten Free chocolate chip cookie mix
  • Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
  • 1 cup sugar
  • 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)
For the Filling:
  • 1/3 cup light corn syrup
  • 3 tablespoons vegan butter, softened (Earth Balance)
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon plus 1 1/2 teaspoons water
  • 1 1/4 teaspoons pure vanilla extract
  • Dash salt
  • 3 1/2 cups powdered sugar
For the Caramel Layer:
  • 1 bag caramels, unwrapped
  • 2 tablespoons water
  • 1 1/2 cups dry-roasted peanuts
For the Topping:
  • 1 bag milk chocolate chips (2 cups)
  1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
  2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
  3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
  4. Press filling over cookie base.
  5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
  6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
  7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
  8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
  9. For bars, cut into 6 rows by 6 rows.
  10. Store any leftovers covered at room temperature.
ENJOY!!

Banana Pudding

Banana pudding is a great snack for parties or any day really! This recipe reminded me of the delicious Banana Pudding from Magnolia Bakery and I have missed out on it since becoming gluten free and dairy free. Now I can make my own at home and you can too!

Banana Pudding

Adapted from Food Network.com 

Ingredients

  • 2 cups almond milk
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 large bananas
  • 6 gluten free cinnamon graham crackers, broken into 1-inch pieces – such as Kinnikinnick S’moreables Graham Style Crackers
  • 1 tablespoon cocoa powder (Hershey’s is great)
  • 1/4 cup sliced almonds, toasted
  1. Heat the almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
  2. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
  3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
  4. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
  5. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
  6. Cover with plastic wrap and chill 4 hours or overnight.

Serve chilled and ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Mexican Chocolate Popcorn Balls

Food Network has great snack recipes that are easily adaptable to be gluten free/dairy free! The other day, I came across some great popcorn recipes and I thought HEY! I’ll do a little popcorn series! It first started with the Peanut Maple Popcorn. Today – Mexican Chocolate Popcorn Balls! Movie night snacks will never be the same!

Mexican Chocolate Popcorn Balls

Adapted from Food Network.com

Making these will be sticky but worth it! The mix of chocolate and spices is great!

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 2 cups mini marshmallows
  • 2 tablespoons unsweetened cocoa powder (Hershey’s is great – you can use Toll House as well but I like Hershey’s cocoa powder way better)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • Pinch of salt.
  • 12 cups popcorn – popped (I suggest using a natural or light butter popcorn or even Kettle corn (my personal favorite) )
  • Cinnamon Sugar for rolling
  1. Bring corn syrup, butter, sugar, 1 cup mini marshmallows, cocoa powder, cinnamon, nutmeg and cayenne pepper, and water to a boil in a large pot over medium heat, stirring.
  2. Add vanilla and a pinch of salt.
  3. Remove from the heat; using a rubber spatula, stir in popcorn and 1 more cup of mini marshmallows.
  4. Now for the fun and sticky part – yes it will be sticky! Butter your hands, and shape mixture into balls.
  5. Roll formed balls in cinnamon sugar.

Who said popcorn balls were boring!?! ENJOY!

Rocky Road Cookies

Mmmm rocky road ice cream. The chocolate. The marshmallows. Oh and who couldn’t forget the sweet crunch of the nuts? Ice cream is a great inspiration of other desserts including cookies! So put down the spoon and have some rocky road with your fingers. Licking the melted marshmallows off your hands is completely expected and totally fine.

Rocky Road Cookies

Adapted from Fifteen Spatulas.

Oooh did I mention this is a FLOURLESS cookie?! YUP! 

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 extra large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2.5 ounces toasted almonds
  • 1 cup mini marshmallows
  1. First, toast almonds if you do not have toasted almonds. To toast almonds, heat oven to 350ºF and place almonds on foil lined baking sheet and bake until golden, about 10 minutes.
  2. Preheat oven to 350ºF (if you already had toasted almonds) and line 2 baking sheets with parchment paper.  Set aside.
  3. In a large bowl sift powdered sugar and cocoa powder.  Whisk in salt.
  4. Add egg whites and vanilla and whisk until combined and batter is smooth.
  5. Stir in chocolate chips and almonds.
  6. Using a medium size cookie scoop, portion out 12 cookies on each baking sheet.
  7. Place 4-5 marshmallows on top of each cookie.
  8. Place the baking sheets in the freezer for 5 minutes (or fridge for 10-15 minutes) to chill cookies to prevent them from spreading too much in the oven.
  9. Bake cookies for 12-13 minutes.  Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to cool completely.

MMM!! You are welcome chocolate lovers 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Samoa Cake

Love my Samoa cookie recipe? Want all those delicious flavors in a cake?! Of course you do (if you don’t think you do, after reading this recipe you will) Two separate batters, one yummy cake! (This recipe is adapted from Breakfast to Bed – THANK YOU for the inspiration!)

Samoa Cake

Ingredients

For the First Batter

  • 1 stick of vegan butter, softened (Earth Balance)
  • 1 cup of dark brown sugar
  • 2 eggs
  • 3/4 cup all purpose gluten free flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk

For the Second Batter – This is a recipe from Hershey’s that I tweaked to make gluten free and dairy free.

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all purpose gluten free flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup coconut milk

For the Frosting

  • 1 can of sweetened condensed milk or homemade sweetened condensed milk
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter
    • 1 teaspoon vanilla
  • 1/2 cup confectioners sugar
  • 2 tablespoons pure vanilla extract
  • 2 sticks vegan butter, softened (Earth Balance)
  • 1/2 teaspoon salt
  • 1 cup sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
For the Topping
  • 1 1/2 cups sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
  • 1/2 cup chocolate chips, melted
  1. Preheat the oven to 350ºF The following instructions apply to both batters. (Remember you are making two separate batters
  2. Beat liquids/wet ingredients on medium high (except for boiling water in the cocoa cake – that will come later)
  3. Sift in dry ingredients until combined.
  4. Add boiling water for cocoa cake here when making the chocolate batter.
  5. Grease and flour (with gluten free flour) the bundt pan VERY WELL. You don’t want the deliciousness to be stuck in the pan now do you!? (If you don’t have a bundt pan, use a round cake pan that is the same size as a bundt pan – about an 8 inch cake pan)
  6. Layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty.
  7. Tap the pan to remove any bubbles that may be in your batter
  8. Bake for approximately 1 hour or until toothpick inserted in center comes out clean
  9. Let the cake cook ENTIRELY!! This is IMPORTANT! A cool cake is a happy cake. Cool in pan for about 10 minutes and then transfer to a wire rack to finish cooling.
  10. Let’s start to make the frosting!
  11. If you don’t have toasted coconut flakes, toast sweetened coconut flakes on a cookie sheet lined with aluminum foil in the oven on 350ºF tossing occasionally until they reach a warm light brown color
  12. Beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.
  13. Add in 1 cup toasted coconut.
  14. Chill for 1 hour
  15. Frost cake with frosting and top with remaining toasted coconut.
  16. Melt the chocolate chips in the microwave, place in a ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake. (if you have a pastry bag, that’s even better)
  17.  SERVE!

I know it seems like a LOT but the reward is delicious cake that tastes like a favorite girl scout cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Fudge Mint Popcorn

Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!

Fudge Mint Popcorn

Ingredients

  • 8 cups popped popcorn
  • 1 cup miniature marshmallows
  • 3/4 cup regular chocolate M&Ms, divided
  • 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
  • 1 1/2 cup white chocolate chips
  • 1 teaspoon vegan shortening
  • 1/4 cup green candy melts
  • 3 tablespoons green St. Patrick’s Day sprinkles
  1. Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
  2. In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
  3. Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
  4. Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.
 MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!
ENJOY!