MERRY MALLOW FUDGIES
These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.
Provided by bricookie55
Categories Drop Cookies
Time 1h20m
Yield 50-60 cookies, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
- Beat in eggs one at a time; add vanilla.
- Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
- Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
- Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3
MERRY BERRY SUNDAE
Steps:
- Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries.
- Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top.
- Place a sheet of parchment paper on a sheet pan.
- Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency.
- Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour.
- Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
- Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted.
MARY BERRY'S CHOCOLATE FUDGE CAKE RECIPE
Mary Berry's chocolate fudge cake is a flourless bake infused with rich chocolate, nutty almonds and a hint of coffee. This easy fudge cake serves 10 people.
Provided by Mary Berry
Categories Snack
Time 1h
Yield Serves: 10
Number Of Ingredients 6
Steps:
- To make this chocolate cake, pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.
- Place the egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in colour. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.
- In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.
- Bake in the pre-heated oven for about 50 minutes or until well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- Measure the apricot jam into a small saucepan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary.
- Stand the wire rack on a baking tray to catch any drips, then pour the icing over the cake smoothing it over the top and sides with a palette knife. Allow to set, then decorate if you like. This recipe is featured in Mary Berry's Baking Bible.
Nutrition Facts : @context https
MERRY CHERRY FUDGIES
Gold Medal® all-purpose flour provides a simple addition to these chocolate cookies packed with cherries - a distinctive dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Mix 1/4 cup butter and cream cheese. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide into 24 pieces. Press in bottom and side of 24 ungreased small muffin cups, 1 3/4x1 inch. Mix filling ingredients. Spoon 2 teaspoons into each.
- Bake 18 to 20 minutes. Cool 1 hour.
- Loosen cookies with tip of knife. Remove to cooling rack. Mix 1/2 cup powdered sugar and cherry juice. Drizzle over cookies; sprinkle with additional chopped cherries if desired.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg
MERRY MINT FUDGE RECIPE - (5/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 7
Steps:
- 1. Line 8x8 inch pan with aluminum foil, extending foil over ends of pan 2. Lightly coat with nonstick spray 3. Set aside 4. In heavy 3 quart saucepan, combine marshmallow cream, sugar, evaporated milk and butter 5. Cook stirring constantly, over medium heat until mixture comes to full boil 6. Reduce heat to medium-low 7. Gently boil for 4 minutes, stirring constantly 8. Remove from heat 9. Stir in chips and vanilla until melted 10. Fold in chopped patties 11. Spread in prepared pan 12. Cool 13. Refrigerate until firm 14. Cut into squares
BERRY CHRISTMAS FUDGE
Make and share this Berry Christmas Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 15m
Yield 80 1-inch squares
Number Of Ingredients 6
Steps:
- In a bowl, mash cream cheese until light and fluffy. Gradually beat in confectioners' sugar. Beat in almond extract and food coloring. Knead in almonds.
- Line a 9-inch square pan with foil and press half of the fudge into an even layer. Place cranberries evenly over fudge. Cover with remaining fudge and press until even. Chill for several hours.
- Cut into 1-inch squares with a sharp knife. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 65, Fat 1.9, SaturatedFat 0.7, Cholesterol 3.1, Sodium 14.4, Carbohydrate 11.8, Fiber 0.3, Sugar 11.2, Protein 0.6
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