joyeux cuisine

a blog about good food, family, friends, and life.

birthday cake fudge.

Sometimes the future seems a lot closer than I want it to. My senior year of college starts in about a month. This week I started looking at graduate schools. What is that?! I don’t even know what that means. That seems so scary for me. I guess real life is closer than I want it to be.

Sugar cures all woes. That’s my thought right now. Some may call it emotional eating…maybe it is, maybe it isn’t. That remains to be seen. One of my good friends came over this week and we made this crazy fudge. Thank heavens for Pinterest. It’s my go to place for new and interesting recipes (beside my family cookbooks). I’ve wanted to make this for awhile, and I have a really good friend with a birthday pretty soon so I finally got a chance (it’s a secret though. So don’t tell).

I’m just going to apologize for this right now…I am so sorry. This fudge is crazy. I’m so sorry…again.

There are 3 cups of sugar in this fudge. 3 cups. That’s insane to me. But it works. It gives so much sweetness to the fudge. There’s also an entire package of white chocolate chips. I am totally okay with that (remember the muffins from last post? yeah, it’s my favorite). There’s also an entire jar of marshmallow fluff. I mean, why not? And you can’t have birthday cake without sprinkles, so you might as well dump a bunch of those on top. Because that’s the way we do.

Beware: this is addicting. My friend and I may or may not have eaten a couple pieces for breakfast a few days this week (no judgement please?). It’s a good idea to have people that you can give this away to. Don’t let yourself eat the whole thing. That’s just bad news.

Okay, I’m going to go continue looking up alter-ego names for a special project. Make this fudge, watch some Comic Con coverage, and maybe run a couple miles to burn off these calories. Well, that was my plan anyway.

 

 

 

 

 

 

Birthday Cake Fudge

recipe from Mrs. Bettie Rocker

3 cups sugar

1 and 1/2 sticks of margarine

One 5 oz can evaporated milk

1 (12 oz) bag white chocolate chips

One 7 oz jar marshmallow creme

4 Tablespoons yellow cake mix (just the mix, not the batter)

1 teaspoon vanilla

blue food coloring (or any color you want)

sprinkles

Line a 9×9 square pan with aluminum foil, leaving overhang on the edges to act as handles, and spray well with nonstick spray. In a large saucepan heat sugar, margarine, and evaporated milk over medium heat. Bring this to a boil and boil for 4 minutes. Remove from the heat. Stir in the chocolate chips, marshmallow creme, and cake mix until the chocolate chips are melted. Add the vanilla and stir well. Quickly pour 1/3 of the fudge into a bowl and add food coloring and stir until your desired color is reached. Pour the white fudge into the pan and spread out evenly. Place dollops of the colored fudge on top in different areas. Swirl the colored fudge around with a knife. Generously top with the sprinkles. Leave at room temperature to cool and then place in the refrigerator to harden. Once firm, cut into squares and serve.

This fudge will last in the fridge for up to a week.

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an award?! and celebration cookies.

I’m new to the blogging world, but I’ve gotten so much encouragement from people all over that it makes my heart happy. One such event occurred a couple days ago after Terri, from Terri’s Kitchen gave me (or nominated me for) The Very Inspiring Blog Award! I don’t even know what that means and I’m super grateful and encouraged by it! Thank you so much, Terri!

By receiving this award I am supposed to do a few things:

  • Display the award logo somewhere in the post
  • Link back to the blog of the person who nominated me
  • State seven things about myself
  • Nominate 15 other bloggers for the award (so…I’m only doing 4 because I don’t know 15…I tried, I really did)
  • Notify those bloggers of their nomination and let them know the award requirement

So those who I am nominating for this:

And now for seven fun facts about myself:

  • I’ve been knitting for almost 11 years and love it.
  • I’m secretly a super nerd and love all things Star Wars, Lord of the Rings, etc.
  • I have no idea what I want to do with my life and that scares me a little bit.
  • I find that the beach is a lovely place to be.
  • I’m a super bookworm and am always in search of awesome books
  • I love my cat. Her name is Coda (see right)
  • I made cookies for this occasion because everything is better with cookies. Fact. See recipe below.

I’ve had a Funfetti cookie mix in my pantry for forever and didn’t know what to do with it until now. Sandwich cookies!! Why didn’t I think of this before?! This is a super easy recipe and these are perfect for birthdays, random get-togethers among friends, or just to celebrate life. Those are the best times.

I have one rule. Do not use canned frosting. Seriously. Just don’t do it. It isn’t worth it and there are better things in life. Making your own frosting is simple and way better tasting. I guarantee it! I’m going to share with you my secret frosting recipe. If frosting is needed, this what I make. All my friends know if they get cupcakes for their birthday, they will have this frosting on top. They seem to be okay with it. I will eat this with a spoon it is so good. And it’s really simple too. Just a few ingredients and it’s complete. And you will have all of these in your pantry, so it’s a win-win.

You need an even number of cookies for this, so if you end up with an odd number and have to eat one I won’t tell anyone. These cookies are out of a box, so they are super easy to make. Just try to make every one the same size when you put them on the cookie sheet so that you won’t have to mix and match to find two that are the same size. It’s quite a time saver.

I thought I could mix this all together with a wooden spoon, but apparently I haven’t been to the fitness center quite enough and had to use my electric mixer. Things worked out in the end though. And these cookies turned out wonderfully. Underbaked just enough so they’re chewy and the frosting ties it all together. Oh my, oh my. Kids will love these as well because what kid doesn’t like a sandwich cookie? It’s like a birthday cake in a cookie! Perfect! So, I encourage you to make these cookies, share them, and then then listen to Mozart’s oboe concerto in C. Or just try and memorize it…because that’s normal.

Confetti Celebration Cookie Sandwiches

makes approx. 16 cookie sandwiches

for the cookies:

1 box Funfetti cookie mix

1/2 cup butter, softened

1 egg

for the frosting:

1/4 cup butter, softened

1 egg white

2 cups powdered sugar

flavoring of your choice (the amount will vary depending on what flavoring you choose)

food coloring of choice (I attempted a turquoise, so I used blue and green)

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Combine cookie mix, butter, and egg in a medium sized bowl and mix until the dough forms. Scoop 2 inch balls onto the cookie sheet, being careful to make them the same size. Bake for 8-10 minutes or until the edges are browned. When cookies are baked, allow to cool on the cookie sheet for about 3 minutes then transfer to a wire cooling rack. Continue baking until all the cookie dough is used up. While the cookies are cooling mix the frosting. In a medium sized bowl combine butter, egg white, and 1/2 cup powdered sugar and mix with an electric hand mixer until well combined. Continue adding the powdered sugar 1/2 cup at a time until all the powdered sugar is used up. Scrape down the sides of the bowl as necessary. Add in the flavoring and mix. Add food coloring and mix well. When cookies are cooled, spread frosting on the bottom of one cookie as thick or thin as you prefer. Place another cookie on top with the bottom on the frosting. Repeat until all the cookies are used up.

 

If you have extra frosting, store it an airtight container in the fridge. Loosen it up with a little bit of hot water when you want to use it again.

These cookies will last in an airtight container for 3-4 days. I suggest storing them in the fridge, but they’ll be okay at room temperature too.

Thank you again Terri!!

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