Finding Joy in My Kitchen: November 2010

Tuesday, November 30, 2010

Mom's Famous Amaretto Fudge

Black Friday is synonymous for baking Friday at our house -- and that's just what we did! We fired up the kitchen and baked for about 8 hours.

Bliss.

We kicked off the morning making my mom's famous amaretto fudge. My mom has been making this fudge for almost 20 years!! And, she's pretty well known for it too.

So, I figured this fudge recipe would be a way to kick off the holiday baking season here on Finding Joy in My Kitchen. Thanks, Mom, for letting me share your recipe!!

This recipe makes a HUGE batch. We've tried cutting it in half... and it's okay -- but the best results come from the whole recipe.

Good news:

It makes a great gift
It makes a great gift
It makes a great gift, and
It freezes well

Mom's Famous Amaretto Fudge - Mom

{Print Recipe}

6 C sugar
3/4 C butter (that's 1 1/2 sticks)
3/4 C margarine (or more butter)
1 (12oz) can evaporated milk
12 oz. milk chocolate chips
12 oz. semi sweet chocolate chips
3 oz. bittersweet chocolate
1 bag (12 oz) marshmallows
1 T vanilla
2 tsp. imitation almond extract
2 C sliced almonds (optional)

Stir together the sugar, butter/margarine, and evaporated milk. Heat to a boil, stirring constantly.

Boil the mixture for 5 minutes over medium heat. Stir constantly.

If you have a candy thermometer, the temperature should reach 234 degrees F during this boiling time.

Remove from heat.

Stir in chocolates, one variety at a time, until melted. We start with the bittersweet and then progress to the chips.

You'll start getting an arm workout at this point!

Work quickly and then stir in the marshmallows.

Beat with an electric mixer until smooth and well blended.

Add in the extracts.

Then mix again until well combined.

Pour part of the fudge into a greased and foil-lined 9x9 baking dish.

Then, if desired, stir in the almonds.

{this is where SnoWhite opts out of the fudge making process. She takes her 9x9 inch pan and exits!}

Pour the remaining fudge into a greased and foil-lined 9x13 baking dish.

Smooth out the fudge...

Allow the fudge to cool to room temperature and set up a bit before cutting.

Cut and serve.

mmmm.....!

To make this recipe successfully, the key is having everything prepped and ready to go. Measure out the chocolate chips and bittersweet chocolate squares.

Have the marshmallows ready -- as well as the extracts.

Get the electric mixer all set up and have the pans foil-lined and sprayed just waiting for the fudge.

Also, make sure you have some help -- this makes a big batch and you'll likely want many strong arms to pour the fudge!

Enjoy!

This post is linked to:
Tasty Tuesday Blog Hop
Tasty Tuesdays
Delicious Dishes
Holiday Recipe Exchange
URS
The Week's Cravings
Tempt My Tummy Tuesday
Made By You Monday
Holly Bloggy Christmas Party
Sunday Scoop
12 Days of Christmas Goodies
Merry Mondays
Ingredient Spotlight

Monday, November 29, 2010

Checking in.. with the kitchen!

3 months ago this week, we closed on our house!

In some respects, it seems like we've been here our whole lives.

It's a nice fit like that.

In others moments, I find it hard to believe it's already been 3 months.

Time has gone by quickly.

While there are still a few, what I call "finishing touches" to complete our kitchen remodel,

it really is "done"!

Frog Prince is in the process of putting a final coat on the lazy susan doors

And, then -- I can't wait to give you a tour!!

One of the things on our "finishing touches" list is
finding the right bar stools for our new eat-in kitchen.

Our first place to look is CNS Stores --
we've been eying some extra tall bar stools that might be a good fit for us!

Grand Rapids Chair Melissa Anne Barstool (24" - 36" Seats) - 503BS

Grand Rapids Chair Melissa Anne Barstool (24" - 36" Seats) - 503BS

We're looking for something with a back... safety and comfort first!

Holland Bar Stool Jackie 36" Extra Tall Swivel Barstool - HBS36410

Sheesh. This might be the hardest part!

American Heritage Bryant Stool in Espresso with Toast Leather - 766ES-L15

Any tips from those of you who have shopped for bar stools for your kitchen?

From the Archives: Broccoli Hotdish

If you're just stopping by, welcome!

Monday afternoon's we take a peek into the archives.

I hope you'll enjoy this week's recipe.

This week, we're really turning back the clock -- to about 1985 -- the era when my mom started making this yummy hotdish.

I have no idea where she got this recipe, but it is affectionately known in our house as ~~SnoWhite's~~ {insert real first name here} Broccoli Hotdish.

Creamy.

Mushroom-y.

Leftover turkey-y.

Broccoli.

Deliciousness.

This recipe is a staple for us and is a perfect use for leftover turkey! I love it with turkey best, but chicken is a good substitute. We have it on our menu this week! Yum, yum.

Hope you enjoy SnoWhite's Broccoli Hotdish.

This post is linked to:

Sunday, November 28, 2010

Menu Plan - November 28

Seems like just yesterday November arrived, and this week, December arrives! We had a delightful Thanksgiving filled with food that we'll be eating for the next few weeks.

Our hope is that you too enjoyed this Thanksgiving holiday.

Whether there is much to be thankful for, or this year has been a year of challenges,
taking a day to praise and thank God regardless of our circumstances is refreshing.

Not to mention, I love Thanksgiving leftovers!

Thanksgiving Feast - 2010!
{our Thanksgiving recap post}

The day after Thanksgiving {also known as Black Friday}
is baking day in our house!
Over the next few weeks I'll be sharing our favorite
Christmas treats with you.