Chocolate Chip Cookie Dough Fudge, My First Recipin!

So I have actually been owning up to what I've pined on pinterest lately, I have been super bad about this kinda thing in the past. I think the Dos Equis man said it best... "I don't pin things on pinterest very often, but when I do I pin 1,000 pins in one sitting." LOL! Yes, that is sooooo me! Is that you too? Well anyway after looking through all my recipe pins I picked about 10 of them that I figured I could try them out in the next few weeks. So when I went shopping earlier this week I decided I'd try my hand at making fudge... I love sweets so I figured what better way to start than on a small scale like this! I found a great recipe for "Chocolate Chip Cookie Dough Fudge" on pinterest and thought oh man... what could be better! I love cookie dough and I love fudge so BAM! Perfect! I have never ever made fudge before and I was seriously hoping I wouldn't fudge it up... LOL! Like that little pun? ;) Well, it honestly turned out pretty awesome! The only thing is... is VERY sweet and I am so glad I have great neighbors to share this all with! LOL! Here's the recipe below if you want to try you own hand at it, it wasn't time consuming at all... I literally made it last night and it took about a half hour. I've also attached the link to the pin here if you want to see it on pinterest.


Chocolate Chip Cookie Dough Fudge

Yield: 64 1-inch pieces

Prep Time: 20 minutes

Cook Time: 3 hours chill time
Ingredients:

For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips

Directions:

Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray.
To prepare the cookie dough, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla, salt, and half and half. Stir in the flour until incorporated. Set aside.
To make the fudge base, combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved. Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla.
Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips.
Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours.
Keep in refrigerator for up to 1 week.

Yield: 64 1-inch pieces
Prep Time: 20 minutes
Cook Time: 3 hours chil time

Ingredients:

For the cookie dough:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons half and half
1/2 cup all-purpose flour
For the fudge:
1/3 cup brown sugar, packed
1/3 cup butter
pinch of salt
1/3 cup half and half
4-5 cups powdered sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips

Read more at http://www.bunsinmyoven.com/2013/02/12/chocolate-chip-cookie-dough-fudge/#ovDT06SdHZ565rfj.99

Happy Mardi Gras 2011

Happy Mardi Gras Yall!

I have been offiically off work for 2 days for Mardi Gras, can you believe that places close for 2 days just so we can PARTY! I know... awesome isn't it!?! Even the kids are out of school! Yeah, Mardi Gras is THAT big of a deal, but then again its an amazing event that no one should miss, if given the opportunity! We've had beignet's for breakfast already and I am making po-boys and gumbo for dinner tonight and topping it off with some king cake! ... Don't look at me like that... it is FAT TUESDAY after all... ;) Saturday we went to D'Iberville's parade "Kewe de Mystique". A crew is a organization that puts on the parade or ball... just in case your wondering, there's been alot of things down here (not just all Mardi Gras related) that I've had to learn, but its amazing how they do things down here. This is why I never want to leave... I seriously think I could live down here for forever, now just to convince our family to move from Florida to here LOL!

And in case you wanna try some good cajun recipe's and experience a little Mardi Gras yourself... here's a few of my recipes for what I'm making... except my Gumbo... that's a secret I'm taking to the grave... just like most cajun ladies do! LOL! Just know... "The secret's in the sauce" ;)

Jess's Easy Beignet's

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients:

* ½ cup butter
* 1 cup water
* ¼ teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
* Oil for deep frying
* 3 tablespoons confectioners’ sugar

Preparation:

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.

This beignets recipe makes 28 to 32.

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Spicy Shrimp Po-Boys

Yield: 4 sandwiches
Ingredients:
For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
Shredded lettuce
Sliced tomato

Directions:
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.

Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.

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Here's a few pics from Saturday's parade too :)

(Yes, those are in deed thongs on his head ;)


So as you can see... its not just all about the partying (ok maybe lol ) but its about taking it easy, having a good time with the people you love and letting the good times roll...
...its a way of life down here!

The 25 Days of Christmas Challenge: Day 17 & 18

Show us your Christmas/Holiday decor: Which you can find in this post...

What is your favorite family recipe?

1 Cup Jess and Hubs
1/2 Cup Munchkin
1 Cup Omi and Papap
1 Cup Great Grandma
1 Large bag of Aunts and Uncles
1 Large bag of Cousins
1 Large bag of Good Friends
1 Nutty Uncle Marty
4 Cups of Love
2 Heaping Handful's of Hugs
2 Heaping Handful's of Kisses
4 Tsp. Christmas Spirit
4 Tsp. Holiday Cheer

Pour in Hugs, Kisses and Love till all is melted.
Stir in 1 Cup Jess and Hubs, 1/2 Cup Munchkin, 1 Cup Omi and Papap, 1 Cup Great Grandma and all the bags
of Aunts, Uncles, Cousins and friends tell they are mixed well.
Toss in 4 Tsp. Christmas Spirit and Holiday Cheer and blend.
Top with one nutty Uncle Marty
Use Mixture to fill a large, warm heart, where it can be stored for a lifetime (it will never go bad)
It is espeically good when accompanied by Christmas movies, Christmas dinner, and during Gift Exchange. Serve as desired to one and all.

30 Days of Me: Day 24

What ever tickles my fancy:

I LOOOOOOVE food... if I haven't made that clear... and if there is one thing I love more than just food its, food from all over the world! I am incredibly thankful to Air Force for sending us to Fort Gordon, Georgia... not because it was heaven on earth (because it most certainly wasn't... no, no we all know that's Hawaii LOL!) but because I have made the best friends there... my best friend, who just also happen to be my back door neighbor (and trust me at 2am that was incredibly convenient) also happens to be Cuban! She is an amaaaaaaazing cook and I could eat her food everyday, all day and weight 400 pounds and be completely happy LOL! One thing she taught me how to make was Picadillo, which is my favorite out of all her dishes and thankfully for me is easy to make! Whenever I'm missing her and the family (because were at the point were we feel like were related) and trust me I miss them ALOT, I just make us some Picadillo and some Plantain chips. Today is one of those days... Its been crazy busy around here lately and I need some comfort food. :)

So how do I make said scrumptious food you wonder? Like theeeeeese....
(yes, theeeeeese... because when your making Cuban food you need to speak in an accent! LOL!)


1 lb. ground beef
1 large onion chopped (I like to use scallions)
2-3 garlic cloves chopped
1 small can (plain) tomato sauce
1/4 cup dry white wine
Pimento stuffed Olives (I love olives so I use the whole jar)
and then I add more pimentos :D
2 packets of Goya Sazon Seasoning
1 pair of Spanish Chorizo cut up
1/2 a small bushel of fresh cilantro

In a large skillet brown meat adding onions and garlic.
Once meat is browned turn down to medium low, Add tomato sauce and the wine.
Add olives (its ok if the some of the brine gets in) pimentos, Goya Sazon seasoning, Spanish Chorizo and let simmer for until mixture is mostly dry.

Serve over fluffy white rice with black beans or use for Pastelitos!

I also like to serve this with fresh plantain chips which are also pretty easy to make

just slice up (very thinly) 2 plantains and fry in vegetable oil until golden brown. Salt to liking.

I also like to make salsa for my plantains and this recipe is really the shiz!

If you want to make a lot of it, I recommend using a whole pineapple but since its just us 3 I use the a can of crushed pineapple.

Heat olive oil over medium heat add 2/3 cup of red onion stir 3-4 mins. just until soften not browned. Add 2 table spoons of brown sugar and 1/2 cup of red bell pepper stir for 1 minute to combine. Remove from heat add pineapple, 2 table spoons fresh cilantro, 2 table spoons fresh lime juice and stir to combine. Its best if you make it ahead of time and let it sit in the fridge so all the ingredients blend together... oh its so good!

30 Days of Me: Day 21

A Recipe

I'm making Blood Punch next weekend for our Halloween Murder Mystery Party next weekend and I thought Id share the recipe with you all. Its a really awesome drink for when you have ALOT of people. This is the usually an alcoholic drink, but I've had the virgin version before and its also really good!

1 Liter Lemon Lime Soda
1 Bottle Raspberry Liqueur
0.5 Liters of Vodka
1 Gallon Hawaiian Punch

Mix well in your favorite cauldron and add ice!

I'll be making a ice cub hand for the ice part and its super easy to do and makes the drink look extra creeepy! Just take a fragrance free, latex free, and powder free plastic glove and fill it with water, tie up the end or tie up with a rubber band and place in the freezer till its frozen. Once its frozen and your ready to use it just peel off the glove and WALA! You got your creepy punch decoration that's functional!