It doesn't take forever to whip up something sweet and delicious. The recipes in this article will help you satisfy your sweet tooth without spending a lot of time in the kitchen! So all you busy people who love sweets, check out this article! From candy to cookies, try these delicious recipes.
GINGERED CHOCOLATE FUDGE
1 1/4 cups granulated sugar
1 can (5-oz) evaporated milk
2 tbsp butter
1/8 tsp salt
2 cups miniature marshmallows
2 tsp wasabi paste*
1 2/3 cups bittersweet chocolate chips**
1 tsp vanilla
3 tbsp minced crystalized ginger
Line a lightly greased 8-inch square pan with nonstick aluminum foil; set aside.
In a medium-size heavy-duty saucepan combine the sugar, evaporated milk, butter, and salt. Cook the mixture over medium heat, stirring constantly, until boiling; boil 4 minutes, stirring constantly. Remove pan from the heat. Add the miniature marshmallows, wasabi paste - if using, chocolate chips, and vanilla. Using a wooden spoon, beat by hand until melted and smooth. Spread the fudge into the prepared pan. Sprinkle the crystalized ginger over the top of the fudge and press down lightly into the fudge. Refrigerate for 2 hours or until firm. Cut into squares.
Yield: 1 1/2 lbs
*The Wasabi paste is optional but will lend an Asian influence to the fudge, if used.
**Best if you use 60% cacao chocolate
QUICK AND EASY FRUIT FILLED SUGAR COOKIES
1 pkg (20-oz) refrigerated sugar cookie dough
1/4 cup your favorite jam or jelly
Preheat oven to 350 degree.
Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.
Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.
Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.
Yield: 2 dozen filled cookies
Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.
Enjoy!
GINGERED CHOCOLATE FUDGE
1 1/4 cups granulated sugar
1 can (5-oz) evaporated milk
2 tbsp butter
1/8 tsp salt
2 cups miniature marshmallows
2 tsp wasabi paste*
1 2/3 cups bittersweet chocolate chips**
1 tsp vanilla
3 tbsp minced crystalized ginger
Line a lightly greased 8-inch square pan with nonstick aluminum foil; set aside.
In a medium-size heavy-duty saucepan combine the sugar, evaporated milk, butter, and salt. Cook the mixture over medium heat, stirring constantly, until boiling; boil 4 minutes, stirring constantly. Remove pan from the heat. Add the miniature marshmallows, wasabi paste - if using, chocolate chips, and vanilla. Using a wooden spoon, beat by hand until melted and smooth. Spread the fudge into the prepared pan. Sprinkle the crystalized ginger over the top of the fudge and press down lightly into the fudge. Refrigerate for 2 hours or until firm. Cut into squares.
Yield: 1 1/2 lbs
*The Wasabi paste is optional but will lend an Asian influence to the fudge, if used.
**Best if you use 60% cacao chocolate
QUICK AND EASY FRUIT FILLED SUGAR COOKIES
1 pkg (20-oz) refrigerated sugar cookie dough
1/4 cup your favorite jam or jelly
Preheat oven to 350 degree.
Slice 24 (1/8-inch each) cookies from the dough. Refrigerate remaining dough. Place the slices on ungreased cookie sheets. Spread each of the slices with a half teaspoon of the jam or jelly. Spread to within 1/4-inch of the edge.
Slice the remaining cookie dough into 24 (1/4-inch) slices. Cut a design out of the center of each slice. Place these slices atop the jam or jelly covered cookies. Press edges together to seal each cookie so jam won't escape.
Bake filled cookies at 350 degrees for 10 minutes or until edges are light golden brown. Allow to cool on cookie sheets for a minute. Using a thin spatula, remove the cookies to a wire rack to cool completely.
Yield: 2 dozen filled cookies
Note: You can bake the designs from the centers until lightly browned, if desired. Sprinkle baked mini cookies with powdered sugar.
Enjoy!
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