Festive Fudge (White Chocolate Fudge with Cranberries and Pistachios)

White Fudge

Festive white fudge studded with cranberries and pistachio nuts

A baking frenzy took place in my kitchen yesterday. All day–from early morning until evening–I whisked, stirred, melted, rolled, filled, dipped, and baked an assortment of cookies and candies. I made ol’ favs: Walnut Pillows, Pecan Balls, Pecan Tarts, and Macadamia Nut Butter Cookies.

And I tried a few new recipes, such as this Festive Fudge: luscious white chocolate studded with green pistachios and red cranberries. Nutty and fruity. Tart and chewy. Perfect holiday fare.

Ever made fudge? It’s a hit or miss situation with me, kind of like my caramel experiences. But this one worked easily enough: dump a bunch of stuff into a pan, boil for 4 minutes, add to chips, mix in nuts and fruit, and voila–lovely, festive fudge!

Now on to today’s project: packing all these goodies to give away as well as freezing some for Christmas day.

Festive Fudge (White Chocolate Fudge with Cranberries and Pistachios)

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  • 3 cups white chocolate chips
  • 3 cups granulated sugar
  • 1 1/2 sticks (3/4 cup) butter
  • 1 cup heavy whipping cream
  • dash of salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pistachios (roasting optional)
  • 1 tsp. vanilla extract


  1. If you want to roast the pistachios, heat oven to 350 degrees F, spread nuts onto a pan, and roast for 5-8 minutes. Allow to cool.
  2. Prepare pan by lining with parchment paper. Tip: spraying the pan with a bit of oil helps the parchment paper to stay in place. If you want 2-inch high fudge, use an 8 inch x 8 inch pan. If you want 1-inch high fudge, use a 9 inch x 13 inch pan (I like this option because the pieces feel more bite sized and you get a lot more fudge pieces).
  3. Place white chocolate chips in a large bowl and have electric mixer  or whisk ready. If using a stand mixer, use the whisk attachment.
  4. This next step involves boiling, so use a large saucepan (I used my 6 quart Dutch oven): over medium heat, bring the sugar, butter, cream, and salt to a full, rolling boil, stirring occasionally. Once it begins to fully boil, set a timer for 4 minutes, continuously stirring at this point. If you use a candy thermometer, the mixture should reach 230 degrees F.
  5. Pour the hot mixture over the white chocolate chips and whisk on medium speed for about 2 minutes, or until chocolate is completely melted.
  6. Add cranberries, pistachios, and vanilla; stir until combined.
  7. Pour the fudge into your parchment-lined pan; use a spatula to evenly spread it. Allow to cool, which will take a couple of hours, then cover with plastic wrap and transfer to refrigerator to cool for a couple more hours before cutting. When ready to cut, use a pizza cutter to make smooth, even, and straight cuts.
  8. The fudge can be stored in an airtight container, on the counter or in the refrigerator, for about a week or two. Or you can wrap tightly in plastic wrap, then place in resealable bag, and freeze for a couple months.

SOURCE: adapted from Chocolate, Chocolate and More

Dark Chocolate Fudge Pops


rich, decadent fudgepops!

Happy Labor Day!

I awoke before 6am, and after reading emails and a few blog posts, I remembered the fudgesicles I had whipped up yesterday afternoon. So yes, at 6:30 a.m., I ate a fudgesicle. Oh-so-very healthy of me, huh?

And it tasted yuuuuuuuuuuuuuuumy!

I’m using a HUGE amount of willpower right now to not eat another. And another. ‘Cause I easily could.

I took one bite, then a second, followed by a third. I really wanted to devour it pronto. But I made myself stop long enough to snap a quick picture. Luckily it came out okay enough to share on the blog. And then I promptly devoured the remaining frozen treat!

It has taken me over a year to find a fudgesicle recipe that I like. This one works. And it works well. The others tasted grainy, powdering, chalky… But this one? Creamy. Rich. Decadent.

And it uses NO added sugar. None. Can you believe that? I’m still stunned by that one. Granted, the chocolate has sugar in it, but not one spec of added sugar to the ingredients list.  So cool.

Heavy whipping cream plus milk plus a bit of cocoa plus finely chopped chocolate and a bit of vanilla. That’s it. Only that. And it produces a rich, chocolatey scrumptious frozen treat. I’m in awe right now. And so darn excited.

And really annoyed that my impatience last night caused me to lose one of the fudgesicles. I pulled the cap off the popsicle mold only to have the not-yet-frozen chocolate spill ALL OVER the kitchen floor. Into far corners. Little dots of chocolate mess speckling the tiles. Not happy. About the mess. And now about losing a darn yummy fudgesicle.

I had planned to use a bar of Ghirardelli baking chocolate in this, but I only had chocolate chips in the pantry. And I grabbed the container of Hershey’s Dark Cocoa so I used that. Both worked out just fine. Very fine, actually.

So, I guess we can call this a Dark Chocolate Fudgesicle. Or maybe Darn Delicious Dark Chocolate Fudgesicle.

I just had a thought. Is “fudgesicle” a brand name? If so, then I guess I should label these fudge pops instead?

Dark Chocolate Fudge Pops

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  1. Finely chop the chocolate, then place in a 4-cup (or larger) bowl with a spout (makes pouring into the pop molds much easier).
  2. In a medium saucepan, combine cream, milk, and sifted cocoa (to break up lumps). Place over medium heat, whisking until cocoa dissolves and mixture comes to a simmer. If you go beyond a simmer, you risk creating a grainy texture for the pops.
  3. Remove from heat; pour over the chopped chocolate and allow 2-3 minutes to pass before mixing. Then whisk gently until the chocolate melts and is thoroughly mixed in.
  4. Add the vanilla and mix.
  5. Pour the mixture into ice pop molds and place in freezer until solid.
  6. To unmold, place pop in lukewarm water for 1-2 minutes until it easily releases from mold. Now, enjoy every last rich and decadent bite!

SOURCE: Alton Brown’s Fudgepops from Foodnetwork.com



Parsley Log

Do you have an excess of parsley growing in your garden? Need a method for saving it? Then read on…

I spent a few hours playing in the dirt today. (That means I gave my garden some lovin’ and my arms a sunburn.) Since I have to start teaching again in two weeks and won’t have as much free time as I do during the summers (big boo hoo!), I had to pull out the spring/summer plants and get the veggie beds ready for fall planting.

I had an excess of parsley in one area and wanted to make room for growing cilantro instead, which we use more often. However, I didn’t have the heart to just throw it all away (but considered it), so I brought it into the house with plans to just toss it in a baggie and freeze it.


Abundance of parsley

Then the stars aligned! As I read my email from the gals at kitchn.com (love their site), they had a link to a method for saving loads and loads of parsley in a small package: the parsley log. How oh-so-very convenient for me!

Parsley Log

Yep, all that parsley from the photo above got squeezed into this bag

The method involves pulling all the leaves off the parsley, stuffing them tightly into the bottom of a resealable bag, then tightly rolling  up the bag and securing with rubber bands, and finally popping it into the freezer. When a recipe calls for parsley during the winter season, just pull out the log, cut off a slice, and voila! Brilliant method!! Now I know it won’t provide fresh-from-the-garden parsley, but it sure beats having to pay a few bucks for a small bunch of parsley at the market every time I need some for a soup or stew recipe.

So, my parsley didn’t go to waste and I am a happy camper.

Definitely check out the pictures on Margaret’s A Way to Garden blog for making these parsley logs. My pics are limited (in both quality and process) while hers clearly show all the steps.

Lemon Love: A Roundup of Lemon Recipes

Lemons and I hooked up in my early childhood. Its tart personality sucked me in and I was completely smitten. 

In my youth, my mom used to set up a small kiddie table in the middle of our kitchen, cut lemons into wedges piled high in a bowl, and place them along with a bowl of sugar in the middle of the table. Oh, how I adored dipping my wedges into the sugar, then sucking the combo of lemon juice and sweetness. Pure and absolute delight for my little gal self.

I also loved the game my older brother and I would play. Sitting opposite each other, we would proceed to have a Pucker Face Contest. The game was to see who could suck on the lemon wedge the longest without making one of those squishy, squinty eyed puckered-face looks generated by the sourness of lemons. You know, a face similar to this one:

These memories inundated my mind the other day after a friend of mine gifted me some Meyer lemons from her tree (sweeter than the ultra-tart ones I pick from our backyard tree), and I thought about sharing a post highlighting all the lemon recipes I’ve posted–both of the sweet and of the savory variety. And I have a few recipes coming your way in the next few weeks… Anyhow, click the links below to view the recipes.

What are your favorite recipes that use lemons?


Lemon Rosemary Zucchini Muffins


Strawberry Basil Lemonade


Lemon Pasta with Roasted Shrimp


Watermelon Lemonade Sorbet


Lemon Bars


Lemon Thyme Sorbet


Lemon Mousse


Garlic Lemon Green Beans


Lip-Smacking Lemonade


Lemon Curd


Lemon & Vanilla Bean Sugar Cookies


Edamame Quinoa Salad


Artichoke Heart Bruschetta




Herb-Roasted Whole Chicken


Roasted Veggies with Caper Gremolata

And I couldn’t locate the picture for this recipe, but here is the link:

Spicy Lemon Trout

“Caramelized” Onions in the Crockpot


I recently had the yummilicious experience of an appetizer involving caramelized onions. Although I detest onions and even though I picked every last speck of them off my appetizer, I thought I would make some to recreate the recipe. Besides, I had saved directions for making caramelized onions in the crockpot long ago, knowing I would one day make them for hubby, who loves onions.

I found the instructions I had saved, but I searched online for others just to see what I could find. Lo and behold, I came across one from a site called Shockingly Delicious. Now, I had just come back the night before from an inspiring food blogger’s conference, Camp Blogaway (post coming soon about that), and the blog name sounded like one I had heard at camp. Reading the author’s bio, I realized I had met the blogger, Dorothy Reinhold, at camp. Not only that, but I remembered her as one of the first persons I had encountered, and she so kindly informed me about the local Food Bloggers LA, encouraging me to look it up on Facebook and to join the group. What a coincidence! Needless to say, I looked no further for recipes. Do check out her post, for she includes lots of pictures of the very easy process as well as info about onions and caramelization.

As I said, I lack a fondness for caramelized onions. However, I can envision hubby spooning these atop his broiled venison steaks; adding them to his favorite soups; layering them on his beloved burritos; smattering them atop his favorite pizza, pepperoni and mushroom; mixing some into his green beans; or topping his baked potato with a spoonful of them.

If you love caramelized onions, this is the very easy route to go. Just bear with the tears during the chopping of the raw veggie, but once you dry your eyes, all you have to do is mix in a bit of olive oil, plug in the crockpot, and go about your day’s business. Or, go to sleep and let the magic happen overnight. Best of all, you don’t have to worry about gobbling these up all at once; instead, just pack into airtight containers or ziploc bags, then store in the freezer for later use. Talk about ease and usefulness!

Now, go buy a few pounds of onions and try it out. And let me know how else you use caramelized onions so I can open my cooking eyes to some new ideas.

P.S. I just took time to read the comments on Dorothy’s post, and one reader explains that this process doesn’t really caramelize onions in the true sense; rather, it just slowly browns them because most crockpots don’t reach the 110 degrees F temperature needed to caramelize foods. Interesting. Nonetheless, the final product produces a very sweet and soft onion (yes, I did venture a taste but just a tiny one).

Caramelized” Onions in the Crockpot

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  • 4 pounds (about 6) yellow onions (however, I have a 6 1/2 quart crockpot and I could have easily fit more into it)
  • 2-3 tbsp. olive oil (or butter)


  1. Prepare crockpot by rubbing or spraying sides and bottom with a bit of oil.
  2. Cut off roots and top ends, then peel onions (and save skins/tops/bottoms for making broth). Cut them in half from roots to tops (“pole to pole”). Place halves cut side down, followed by thinly slice the halves pole to pole.Place sliced onions into crockpot.
  3. Pour 2-3 tbsp. olive oil (or melted butter) over onions, then toss to coat.
  4. Plug in crockpot and set to low for 10-12 hours, until onions have cooked to a lovely deep brown color.
  5. Store in an airtight container in refrigerator for 1-2 weeks, or freeze for up to 6 months.

Yield: about 3 cups

Note: I had a lot of juice collecting several hours into the cooking, so I drained the juice to allow the onions more opportunity to brown during the slow cooking. If you want them browner and truly caramelized, consider sauteeing them in a saucepan for a bit after they are finished cooking in the crockpot.

SOURCES: Shockingly Delicious and The Slow-Roasted Italian and Simply Recipes for the saute method