Microwave Vanilla Fudge

Microwave Vanilla Fudge – Microwave Rice Cooker Recipes

Microwave Vanilla Fudge

microwave vanilla fudge

microwave vanilla fudge – Renaissance/Near the

Renaissance/Near the Beginning
Renaissance/Near the Beginning
2008 two CD set featuring the first two albums from this Heavy Rock outfit. Formed in New York in 1966 and signed to Atlantic’s subsidiary Atco, Vanilla Fudge invented Heavy Rock. With a line-up of organ, guitar, bass and drums, they took existing Pop songs (and on later albums, Folk songs, classical music and their own compositions) and gave them extended, slowed-down, organ-drenched arrangements, which were an instant chart success with the burgeoning albums market. This release contains their third and fourth albums, originally issued in July 1968 and March 1969, both of which reached the Top 20. Renaissance contains the band’s own compositions alongside their interpretation of Donovan’s ‘Season Of The Witch’, another hit single. Near The Beginning features only four tracks, amongst which is the Fudge’s seven-and-a-half minute reworking of Lee Hazlewood and Nancy Sinatra’s classic ‘Some Velvet Morning’. Edsel.

Wickedly Rich Fudge Brownies

Wickedly Rich Fudge Brownies
I could not get a good shot of these to save my life, still they were good & worth sharing the recipe. We had a group of friends over, some play instruments.. others of us are the support group. Nice weather was enjoyed too! It was sketchy the last couple of days with the hurricane & hot temp issues.
Wickedly Rich Fudge Brownies

Yield: 20 small brownies
Preparation: 40 minutes plus baking, cooling and chilling times.

Fudge Brownies:
3 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
10 tablespoons butter, cut into pieces
1 1/3 cups granulated sugar
1/8 teaspoon salt
2 tablespoons light corn syrup
4 teaspoons vanilla extract
3 large eggs, at room temperature
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup coarsely chopped walnuts
Mocha Glaze:
2 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 tablespoon butter
2 teaspoons vanilla extract
3/4 teaspoon instant coffee granules
1/3 cup evaporated milk
2 tablespoons light corn syrup
2 teaspoons cognac or dark rum (optional)
1/4 cup coarsely chopped walnuts
Make the brownies:

1.Preheat oven to 325°F. Line 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond two opposite sides of the pan. Lightly butter the bottom of foil-lined pan.
2.Place chocolate and butter in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Pour into large mixing bowl and let cool 10 minutes.
3.Add sugar and salt to melted chocolate mixture, beating until smooth with electric mixer at medium speed. Beat in corn syrup and vanilla.
4.Add eggs, one at a time, beating well after each addition. Stir in flour just until combined. Stir in walnuts. Spread batter in prepared pan.
5.Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out slightly creamy. Do not overbake. Cool in pan on a wire rack.

Make the glaze:

1.Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
2.Stir together vanilla and coffee granules in small cup.
3.Add milk, corn syrup, coffee mixture and cognac to melted chocolate and beat until thickened, using a whisk. Pour glaze over brownies and sprinkle with walnuts. Chill for 30 minutes or until glaze is set.
4.Using the two ends of the foil as handles, lift the brownies out of the pan. Cut into bars. Remove brownies from foil.

I used Ghirardelli 60 % chocolate baking bars. Came out very rich & decadent. 🙂

Hot Fudge-Marshmallow Monkey Bread

Hot Fudge-Marshmallow Monkey Bread
INGREDIENTS
1 tablespoon LAND O LAKES® Butter, softened
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup LAND O LAKES® Unsalted or Salted Butter
1/2 cup Smucker’s® Hot Fudge Ice Cream Topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS
1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3. In medium bowl, stir sugar and cocoa until blended.
4. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

microwave vanilla fudge