Saturday, 23 October 2010

Heavenly Hash... Heavenly Sinful... and Rocky Roads...

Morning Saturday!! Hope all you readers out there have a great Saturday, spend it well coz we only get four a month.

First thing i did was look on foodgawker to see what would intrigue me... and i found this recipe and boy is it heavenly sinful to the core. haha.

Might try it out sometime.. =) Should you be interested and want to try it out to.. remember to give a me a try as well ;)

Top-Heavy Heavenly Hash

Servings: 14 cookies


1 and 1/3 cups semisweet chocolate chips**I substituted about 1/3 cup white chocolate chips in mine for variety

1 and 1/3 cups walnuts, coarsely chopped

1 cup unbleached all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder***I used about half regular and half dark chocolate cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar

1 large egg

1 teaspoon vanilla extract

1 and 3/4 cups miniature marshmallow


1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

2. In a medium bowl, stir the chocolate chips and walnuts together; set aside.

3. Sift the flour, cocoa powder, baking soda, and salt into a small bowl and set aside.

4. In a large bowl, using a large spoon, stir the melted butter and sugar to blend them.

5. Stir in the egg and vanilla until the mixture looks smooth and shiny.

6. Stir in the flour mixture to incorporate it.

7. Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 4 inches apart.

8. Bake one sheet of the cookies until the tops feel firm, about 14 minutes.

9. Remove the hot cookies from the oven, and, leaving a 1/2-inch plain edge al around, scatter about 12 marshmallows over each cookie.

10. Sprinkle 2 tablespoons of the walnut-chocolate chip mixture over the marshmallows.

11. Return the cookies to the oven, immediately turn off the oven, and leave the cookies in the oven for 5 minutes. Remove the cookies.

12. Cool the cookies for 10 minutes on the baking sheet, then use a wide metal spatula to transfer the cookies to a wire rack to cool thoroughly.

13. Preheat the oven again and bake and top the second sheet of cookies.

Taken from

While waiting for this picture to upload.. i was then pulled to this recipe.. Since Halloween is coming up.. Maybe some of you would like to try this out... Me personally... I HEART Fudge to the maxxx... hehe.

Rocky Road Fudge
recipe adapted from America’s Test Kitchen

16 ounces bittersweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
1 teaspoon instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup peanuts, coarsely chopped
1 cup mini-marshmallows

Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7½-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

Toss chocolates, espresso powder, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer with spatula.

Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

Also taken from


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