Sugar Cookie Fudge Recipe - How to Make Sugar Cookie Fudge - The Pioneer Woman

Enjoy the taste of homemade sugar cookies without even turning on the oven thanks to this adorable sugar cookie fudge. There is nothing more welcome around the holiday season than an easy, no-bake dessert that can be made far in advance. This fudge recipe tastes fresh even after 2 weeks in the refrigerator! Plus, the small, poppable Christmas candy appeals to both kids and adults alike. The fudge can be cut to any size, making it the perfect addition to fill out a cookie box!

What is sugar cookie fudge?

Most sugar cookie fudge recipes use the super-simple base of sweetened condensed milk, white chocolate chips, sugar cookie mix, just a touch of butter, and plenty of sprinkles! Unlike other fudge recipes, there is no sticky, hot filling or candy thermometers to tango with. There is also no need to heat-treat the floury cookie dough mix, as you do with edible cookie dough. The sweetened condensed milk gets hot enough to both melt the chocolate chips and “cook” the cookie dough mix! This cookie fudge also has real crushed shortbread cookies folded in, lending a crisp texture and buttery flavor to the sweet, soft fudge.

How do you slice sugar cookie fudge?

The key to clean slices is giving the fudge enough time to solidify, at least 2 hours! Then, use a large, sharp chef’s knife, not a serrated knife, and cut down firmly. Try not to use any sawing motions, since that might make the slices uneven. For more even slices, use a ruler as a guide!

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Cremas, Coquito and Other Holiday Rum-Based Drinks - The New York Times

For many in the islands, it’s not the Christmas season without cremas, coquito and other milky rum-based drinks.

In the Caribbean, the customary way of celebrating the holidays is with a thick and creamy cocktail made with several types of milk and brimming with rum.

The drink varies from nation to nation — cremas or kremas in Haiti, coquito in Puerto Rico and crema de vie in Cuba, to name a few. But the essential ingredients are the same: rum, evaporated and sweetened condensed milks, and spices like cinnamon. Coquito and cremas also contain coconut milk or coconut cream. Many of these drinks are bottled and given as gifts, or sold to family and friends, during the holidays.

Recipes: Cremas | Coquito

Family and friends share bottles of creamy rum drinks, like coquito, for the holidays.David Malosh for The New York Times. Food Stylist: Simon Andrews.

You want “as much alcohol as possible,” but cushioned in the “blended comfort of all this other stuff so you don’t feel like you’re taking a shot,” said Debbie Quiñones of East Harlem, who co-runs Coquito Masters, an annual bracketed competition in New York City’s five boroughs. “I want to be seduced.”

Nadine Ducasse, of East Setauket, N.Y., won a cremas tasting competition with her brother, Raymond Ducasse, in 2021 at Bonbon Lakay in Flatbush, Brooklyn, with a drink that is made with cinnamon sticks, cloves and star anise. She expects to make more than 500 bottles by mid-January. Dorty J. Fortune, an owner of Kremas Creole Premium in East Flatbush, Brooklyn, estimates she’ll deliver or ship more than 1,000 bottles this season, from September to January. People can add however much alcohol they’d like later.

Charlene Absalon, who lives on Long Island, first tried cremas when she was a teenager, but it wasn’t something she appreciated until her early 20s, when an aunt taught her to make it.

Ms. Absalon was captivated by the ease of the recipe, and in 2013, she started to make a bottled version. She has experimented with cremas flavors like pumpkin spice and crème brûlée. She uses Haitian vanilla beans and chocolate. She also sells ice cream and coffee creamers.

“It’s important for us to bring our culture, and what comes out of it, to the American forefront,” she said.

The history of these drinks and some of their ingredients is difficult to trace. What is clear is that the people who make the drinks throughout the Caribbean are loyal to their particular country’s rum, said Jeff Berry, the author of “Beachbum Berry’s Potions of the Caribbean.”

“Even though the Caribbean is not very large, there’s a lot of differences between islands, so you have a vast flavor spectrum,” Mr. Berry said. “You can compare rum to wine.”

Jamaican rum uses a heavier molasses base, yielding a darker, denser and more flavorful liquor, Mr. Berry said. But rums from Cuba and Puerto Rico are typically more distilled, for a lighter flavor.

In Mission Viejo, Calif., Marta Darby and her four adult children gather to make dozens of bottles of crema de vie, a Cuban eggnog. She typically buys two gallons of rum, and cans of sweetened and evaporated milks by the case. She uses a recipe from a Cuban home economics book called “La Cocina en el Hogar.”

Ms. Darby’s children give the bottles away as gifts to friends and co-workers, but she said their efforts have an added purpose: “It’s just another way for me to anchor them into our Cuban traditions.”

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Best Brigadeiros Recipe - How To Make Brigadeiros - Good Housekeeping

Think of this beloved Brazilian dessert as a mouthwatering cross between a fudgy truffle and a soft, chewy chocolate caramel. A hit of espresso powder balances the sweet richness and intensifies the chocolate flavor. Up your gifting game by placing the coated brigadeiros in mini candy liners—adorable!

Yields:

18 - 22 serving(s)

Total Time:

30 mins

Ingredients

• 1

  14-ounce can sweetened condensed milk

• 1/4 c.

  unsweetened cocoa powder 

• 2 tbsp.

  unsalted butter 

• 1 tbsp.

  espresso powder 

• 1/8 tsp.

  kosher salt 

• 1/4 c.

  chocolate sprinkles

• 1/4 c.

  mixed red and green sprinkles

• 1/4 c.

  roasted shelled pistachios, finely chopped

Directions

• 1. Step 1In medium saucepan, combine condensed milk, cocoa powder, butter, espresso powder, and salt. Whisking often, bring to a boil and boil until mixture melts completely. Reduce heat to medium-low and cook, stirring constantly with silicone spatula and scraping sides and bottom of pan, until mixture pulls away from sides of pan and forms thick mass, 4 to 5 minutes more.
  2. Step 2Spread cocoa mixture on large plate and refrigerate 30 minutes. Using tablespoon-size cookie scoop, scoop mounds onto parchment-lined baking sheet. Freeze 20 minutes. 
  3. Step 3In 3 separate shallow bowls, place chocolate sprinkles, red and green sprinkles, and pistachios. Roll cocoa mounds into balls, then coat some with sprinkles and remaining balls with pistachios. Place in mini candy liners and refrigerate in airtight container for up to 1 week. 
     

Shop the look: Package the brigadeiros in metallic jewelry boxes from Paper Mart.

Did you make this recipe? Comment below!

Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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The 10 Most Popular Recipes of November 2023 - Yahoo Life

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The 10 Most Popular Recipes of November 2023  Yahoo Life

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Roasted salmon with tableside tadka: Get the recipe! - TODAY

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Food Network’s Aarti Sequeira shares her recipe for a roasted salmon with a South Asian twist of tableside tadka.Nov. 29, 2023

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Roasted Salmon with Tableside Tadka Recipe - TODAY

Chef notes

The "tadka" is a ubiquitous South Asian technique that adds a dramatic last-minute coat of flavor — it's kind of that last piece of jewelry you put on before you leave the house that takes your look from ho-hum to ta-da! I've used fennel seeds and nigella seeds here, but feel free to use what you have. Whole cumin seeds are one of my favorite substitutions.

Technique tip: Slicing into the skin helps render out some salmon fat so you'll get a crispier skin.

Swap option: You could spoon this tadka over any protein or even over roasted vegetables. (Imagine doing a platter of roasted mushrooms or a whole-roasted cauliflower!)

Preparation

1.

Place baking sheet on lowest rack of your oven. Preheat oven to 500 F.

2.

Make four to five shallow cuts (on the diagonal), about 1-inch apart, through skin of salmon fillets. Be careful not to cut into fish. Spray with a little avocado oil.

3.

Grind 1 teaspoon fennel seeds to a fine powder (set remaining 1 teaspoon fennel seeds aside for later). Mix fennel powder with 2 teaspoons kosher salt. Place salmon, skin-side down, on a sheet pan or dish, and sprinkle fennel salt evenly over the fish. Refrigerate, uncovered, for 30 minutes.

4.

Pull the salmon from your fridge and pat it dry with some paper towels to mop up any moisture on the surface of the fish.

5.

Microwave honey to loosen it up a bit. Brush the surface of the fish with honey (or drizzle it on top).

6.

Reduce oven to 275 F. Transfer salmon, skin-side down, to the sheet pan. Slide into the oven, and cook for 8 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the fillet registers 125 F.

7.

Remove salmon from the oven and transfer cooked salmon to your platter while you make the tadka.

8.

To make the tadka, warm ghee and olive oil in a medium skillet until it shimmers.

9.

Add remaining 1 teaspoon of fennel seeds along with nigella seeds. Cook for 30 seconds, allowing the fennel seeds to deepen in color and little, then quickly add ginger, jalapeño and scallion whites. Season with a big pinch of salt and sauté until they soften, about 1 minute. Add the scallion greens. Pour the sizzling oil over the salmon at the table for a big presentation! Squeeze a couple of wedges of lemon over the top. Dinner (and a show) is served!

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