Thursday, June 9, 2011

I Need A Drink, Irish Cream Fudge


I belong to a book club with benefits.  Not only do I get to read interesting books, have great discussions over excellent meals but I also get gifts galore when I host.  At the last meeting I hosted a received a book called The Happy Baker: A Girl's Guide to Emotional Baking from my sister.  This book helps mate seeking females bake through the ups and downs of finding Mr. Perfect.  Thanks N.  What are you suggesting???  The book starts with a recipe that combines chocolate and Irish Cream!  What a great match!  The creaminess of Irish Cream breaks the bitterness of the chocolate and when you add roasted nuts... all I can say is WHOA BABY!!!  So whether you are nursing a broken heart (or hip - in my case) or just want to enjoy something truly decedent (with a good kick) stir up a batch of these, put in a good movie, sit back and ENJOY!

I Need a Drink, Irish Cream Fudge

3 c. semisweet chocolate chips
1 c. white chocolate chips
1/4 c. butter
3 c. confectioners' sugar
1 c. Irish Cream Liqueur
1 1/2 c. chopped almonds or hazelnuts, roasted at 325 degrees for 5-7 minutes

Melt chocolate and butter in a medium saucepan over low heat.  Remove from heat, stir in confectioners' sugar and Irish Cream until the mixture is smooth.  Stir in nuts.  Put mixture in a greased 8-inch square pan, spread evenly.  Refrigerate until firm.  Cut into small pieces.

Thursday, June 2, 2011

Almond Pudding



I have a fondness for all things pudding.  I like the traditional smooth and creamy pudding, the baked or steamed English puddings and even summer puddings made with bread and berries.  I love them all.  I was flipping through The Cook's Book.  Which is a wonderful book full of recipes by super famous chefs when I came upon Baked Almond Pudding.  I immediately thought YUM!  I love almonds.  The recipe didn't call for fruit but I couldn't resist adding some apricots to one dish and pears to the other.  This also doubles as a gluten-free dessert.  There is only almond flour (or finely ground almonds) and absolutely no wheat flour.

Baked Almond Pudding  (recipe submitted by Shaun Hill)

1/2 cup plus 1 Tbsp. unsalted butter, melted
3 cups ground almonds
2 Tbsp. heavy cream
1 Tbsp. Cognac (I used Frangelico)
grated zest of 1/2 lemon
1/3 cup sugar plus extra for sprinkling
2 eggs
2 egg yolks

Preheat the oven to 375 degrees.  In a mixing bowl, stir together the melted butter, almonds, cream, Cognac, lemon zest, and sugar.  Stir in the whole eggs and yolks.
Butter a shallow baking dish and pour in the batter.  Bake for 30-40 minutes until the edges are golden brown.  Sprinkle with sugar before serving.

* These types of desserts can always handle a little fruit.  Add your favorite fruit and Enjoy!