Failed Fudge Brownies

Failed Fudge Brownies; Chocolate Raspberry Fudge Brownies

The other night we had to search the freezer for dessert, so I knew it was time to whip something up. I had a short window of time in the afternoon and I was planning to make either Chocolate Mint Brownies or Raspberry Brownies but tragedy struck-- I had no eggs! What could I make without eggs? Easy - Fudge! Luckily right there in the pantry was a can of sweetened condensed milk, and I always keep chocolate on hand so I knew it would be possible! I had never made Chocolate Raspberry Fudge before, and I was eager to try. I scanned the Internet but was not thrilled with any of the recipes I found. Most of them used processed raspberry flavor, and I wanted to use the frozen raspberries in the freezer. I started playing (my mistake!) and came up with a recipe that incorporated dark and bittersweet 60% cocao chocolate with our homemade maple syrup, some vanilla, raspberry preserves, and LOTS of raspberries!

The resulting "fudge" was delicious but too soft and never "set." After a little more research I realized that you can't play around with fudge- it is an exact science, and adding ingredients willy-nilly is just asking for trouble! The result was so delicious that I was determined to salvage the mess. I made failed fudge brownies, Chocolate Raspberry Fudge Frosting for cupcakes, and Chocolate Raspberry Fudge Syrup for ice cream.

Failed Chocolate Raspberry Fudge Recipe

11.5 oz (1 bag) Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 oz( about half bag) Hershey's Special Dark Chocolate Chips

5 oz frozen raspberries

1/3 cup homemade maple syrup (you can buy maple syrup, just make sure it is the real stuff and doesn't have any high fructose corn syrup in it!)

1 can Sweetened Condensed Milk

2 tsp Raspberry Jam (I used Polaner's All Fruit)

1 tsp Vanilla

I first mixed together the raspberries and maple syrup and let them sit while I cooked- my idea was to let the raspberries melt a little and to let the maple syrup infuse the fruit.

I melted the chips in a double boiler and added the sweetened condensed milk after the chips were melting. I mixed fairly continuously to make sure the chocolate didn't overheat or burn.

After the chocolate was thoroughly melted I turned the heat way down and added the vanilla and raspberry preserves, followed by the maple syrup and raspberry mixture. It looked and tasted delicious at this point, and I reheated the mixture which had cooled when the raspberries were added.

When the mixture was warm I poured it into a foil-lined pan and used a spatula to smooth the top. After a few hours in the fridge this was what the "fudge" looked like:

The soft mushy chocolate was definitely not real "fudge" but it was absolutely delicious! It was too rich to just scoop up with a spoon (well too rich for other people in my household- it was just perfect for me!).

I googled quickly and came up with a rescue for failed fudge!

Chocolate Raspberry Fudge Brownies/ or, Failed Fudge Brownie Recipe

2 cups failed fudge

1 egg

1/2 cup flour

1/2 cup milk

Pre-heat the oven to 325 degrees. Mix together the egg, flour and milk until well blended. Add the 2 cups failed fudge and mix together until you have what resembles brownie dough. Pour into a prepared 8x8 pan (spray with pam or baker's helper, or grease and flour) and bake for 40-45 minutes until a fork or toothpick comes out mostly clean.

Pretty easy, huh? The brownies turned out DELICIOUS and had a very fudgy consistency. Highly recommended!

Also:

Chocolate Raspberry Fudge Frosting for Cupcakes or Cake

Follow recipe for Chocolate Raspberry Failed Fudge. Cool to around room temperature. Spreads like a dream over cupcakes and tastes incredible!

Chocolate Raspberry Fudge Sauce for Ice Cream

Heat remaining Failed Fudge and drizzle over vanilla ice cream for a sweet treat!

I think a layered desert would also be good-- fruit, failed fudge, and whipped cream!

Dill Mushroom Dip

This delicious Dill Mushroom Dip was inspired by a recipe found in a very old cookbook I purchased at a thrift store. The first time I made the recipe it turned out very bland, so I've been experimenting with adding different spices and ingredients. I think I've found a winner! The combination of dill and nutmeg is surprising and pleasing. Nutmeg has always reminded me of the holiday season, and Mushroom Soup with heavy dill seasoning is a Christmas Eve must at my house. The combination makes this dip taste very seasonal to me- but I've enjoyed it tremendously this summer and now in September. I like to make it as a late afternoon snack or appetizer when I know dinner is going to be late (usually because someone has to work longer hours than expected). I don't want anyone passing out on me!
I think this dip would work fabulously at a party as well.

Dill-Mushroom Dip

10 oz white mushrooms, diced (one grocery store package)

2/3 cup heavy cream

3 tbsp flour

4 tbsp butter

ground nutmeg to taste

dill to taste, at least 2 tsp

salt and pepper to taste

1 baguette french bread

Pre-heat oven to 250 degrees for toasting bread. Slice baguette and place slices on cookie sheet. Go ahead and stick in oven while it preheats if you like.

After dicing mushrooms (dicing=cutting them into teeny tiny little parts), melt the butter in a medium size pot. When the butter is almost all melted add the mushrooms, and stir while the remaining butter melts. The key here is to keep some amount of butter flowing through the mushrooms. If you've melted the butter too fast and it is disappearing- add some more! You aren't going to hurt anything by adding more butter (in terms of taste and food obviously- your health is your own matter!).

Let the mushrooms cook in the butter for five minutes-- depending on your stove you might cook them on low or medium . . . you want active cooking, and you want to see liquid being produced in the pot . . . but you don't want it to be boiling like crazy. After five minutes or so you will be surprised at how much liquid there is.

Let the mushrooms cook in the butter for five minutes-- depending on your stove you might cook them on low or medium . . . you want active cooking, and you want to see liquid being produced in the pot (see picture at right) . . . but you don't want crazy boiling. After five minutes or so you will be surprised at how much liquid there is!

Check your baguette slices! Are they nice and toasty? You want them to be firm and toasted, but not overcooked. As soon as they start to feel like they will crunch gently in your mouth-- take them out and set them aside.

Now its time to sprinkle and stir in the flour. Stir and keep cooking (although on a slightly lower setting) until the flour is fully incorporated into the creation.

Next add the cream, stirring all the while. The mixture will start to thicken, which is exactly what you want. Add your salt and pepper-- I'm not big on either so I just put in a dash of both-- if you LOVE pepper then you should put more in! I add at least a teaspoon of nutmeg and a tablespoon of dill. While mixing I make sure that there is enough dill so that you can see it spread uniformly throughout the mixture. I for one feel that you can never have enough dill!

This mixture is starting to look ready! Make sure to spread some on one of your toasted bread slices to taste test. If it need more spices-- add it! I usually add a little nutmeg and a lot of dill.




You are finished! Transfer your dip into a bowl and serve with a spoon and a plate or bowl of the toasted baguette slices.


Enjoy!

Welcome To My Kitchen!

I am finally in possession of a digital camera and I am excited to be able to share my culinary creations with the world! The basic ideas for my recipes come from cookbooks or family tradition, but all are personally tailored to my whims and desires.

My favorite foods are chocolate, raspberries, avocado, mushrooms, cheese and cream; expect to see a lot of these as ingredients!

Don't be surprised to discover recipes that feature garlic, ginger and dill (though not necessarily together :) - I can't get enough of these spices!

My summer garden has plenty of fresh herbs that I enjoy using in dishes- some survive into the fall, others do not. You can expect to find recipes for Lemon Verbena Creme, Lemon Balm Chicken Salad, Lavender Truffles and Chocolate Mint Brownies.

My mother's family has strong Polish and Slovak backgrounds, so anticipate family recipes for Pierogi, Pagatch, Mushroom Soup or Galumpki (Stuffed Cabbage) . . . especially around Christmas!

I look forward to your comments (especially if you try the recipes yourselves!).

Happy Eating!