Wednesday, November 23, 2011

Sweet Treats: Thanksgiving Edition

I have a lot to be thankful for this year, including but not limited to my amazing fiance, my incredible parents, and my beautiful friends. This Thanksgiving we're off to Dave's Aunt's house, and I decided to bring a dessert (and Dave's mac & cheese...but more on that in another post) for the holiday.  I am the first to say I'm not the most advanced fact, I can go so far as opening a package of Pillsbury slice and bake and that's about it.  But I found two great recipes from two Food Network legends and thought I'd try them out as they seemed easy enough and didn't require a standing or electric mixer, which I am eagerly awaiting to receive via my wedding registry (thank you in advance, oh kinds friends).  I've yet to try either of these since I'm waiting for the fam, but I will tell you that the Nutella Fudge tasted RIDICULOUS on the spoon, and the Pecan Pie smells like a dream.  Happy Thanksgiving folks!

Chocolate Nutella Fudge with Sea Salt (From Cookin' Canuck)
Basic fudge recipe by Giada De Laurentiis-
Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp

spring for the good chocolate!
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

my ghetto double the job done.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.
Makes approximately 50 3/4-inch squares.

Have we ever discussed my love of sea salt chocolate?  There is NOTHING better.

Emeril Lagasse's Rich Chocolate Pecan Pie (originally printed at

1 1/2 cups pecans

1 cup semisweet chocolate chips

1 unbaked 9-inch pie shell

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar 

1/2 cup corn syrup 

1/2 teaspoon vanilla extract 

Pinch salt


Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. 

EDITOR'S NOTE! I read a lot of reviews about this recipe before I made it and people had complaints about burnt crust.  So I covered the pie crust with aluminum foil for the first 30 minutes, then placed the pie back in the oven sans foil for 20 more minutes.  Perfect brown crust!
Remove from the oven and cool for 30 minutes before slicing.


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