Another reason to break out the Champagne…December 5th marked my 1 Year Blog-iversary! Starting this blog was such a risky adventure, I had absolutely no idea what I was doing, which made it that much more fun. I didn’t know how to take a picture – I’m ashamed to admit I used my SLR as a point and shoot for months, I had no idea what to talk about and most of my cooking up to then was, well, uh, yea. So I made my big blogging leap by making with Chicken Noodle Soup with Kale & Fennel.
Since then I’ve set things on fire, scorched them, over salted them, under salted them, or left out ingredients entirely. Yep, but I’ve also made some fantastic meals for friends and family, learned how to (sort of) take pictures, met some really awesome people, and now I’m always thinking up what to make next. I’m not afraid to dive in and that’s exactly where I want to be. I can’t wait to see what this next year brings.
So on to what you’re really here for, the fudge.
The wonderful people of OXO are doing their Bake A Difference Cookies for Kids Cancer fundraiser right now. It was started by two OXO employees whose son Liam, battled pediatric cancer. In their honor OXO donates $100,000 to support finding a cure. My aunt is a breast cancer survivor so this is definitely a cause close to my heart.
To help spread the word OXO sent this super cute spatula and measuring beaker set. For every spatula purchased OXO donates 50% of the profits to the cancer fund, but another way to get involved is to hold a bake sale ( you could even just sell some cookies at your office – that counts!). Just register your bake sale at Cookies For Cancer , mention OXO, and OXO will match what you raise.
I think some Mocha Almond Fudge would be a great seller!
Mocha Almond Fudge
(adapted from the jar of marshmallow fluff)
3 cups sugar
1 1/2 sticks of butter
1 5 oz can of evaporated milk
1 12 oz bag milk chocolate chips
1/2 12 oz bag of semi-sweet chocolate chips
1 7 oz jar marshmallow fluff
1/2 cup chopped almonds
1 teaspoon vanilla
2 teaspoons instant coffee
1 Tablespoon water
1. Mix together the 2 teaspoons of instant coffee and the water, stir until dissolved and set aside. Line a 9×9 pan with foil.
2. In a large saucepan add the sugar, butter, and evaporate milk. Bring to a boil over high heat, stirring constantly, for 4 minutes. Keep stirring, after the 4 minutes of boiling, remove from heat.
3. Immediately add the chocolate chips (milk and semi-sweet), marshmallow fluff, vanilla, coffee mixture and almonds. Stir in the chocolate chips first, once they’ve melted, add the fluff until it’s incorporated and then finally the vanilla, coffee and almonds.
4. Pour into the lined 9×9 pan and let cool at room temperature or in the fridge for a quicker cool down time. Once cool, remove the foil layer and cut into squares.
Disclaimer: OXO provided me with the Be A Good Cookie spatula and measuring beaker set for free. All opinions are my own. Roger that.
Linked to Michelle’s Tasty Creations