Instead of doing three types of cookies as I have been doing for the past 4 years, I decided to do two types of cookies and two types of fudge recipes I found in my December Food Network Magazine.
The first one required longer hours of chilling so I made it first. It was Mocha Caramel Fudge.
The recipe called for:
- 1 14 ouce can sweetened condensed milk
- 10 ounces semisweet chocolate chips and 6.5 ouces milk chocolate chips (but I just put in one whole bag of semisweet chocolate chips)
- 4 tablespoons of unsalted butter
- 1 tablespoon espresso powder
- 1/4 teaspoon salt
- 3 tablespoons dulce de leche (could not find at stop and shop so substituted with caramel candy melted in microwave for 20 seconds)
- 3 tablespoons white chocolate chips
For the two fudge recipes if I intend to make more in the future I will need to get the required 8×8 square dish so the right portion comes out. Chilled at room temperature for 1 hour and in the fridge for 2.5 -3 hours.
The second fudge was cookie butter fudge. The ingredients are the following:
- 1 pound white chocolate chopped (just used white chocolate chips the rest of the bag from the above recipe as the above only required 3 tablespoons of white chocolate chips)
- 1.25 cups of creamy cookie butter (i bought a small jar and it had the right amount ended up using the whole jar)
- 1/2 teaspoon salt
- 2 tablespoons molasses
Chilled at room temperature for 1 hour and then about another hour in the fridge.
Below is the melted chocolate and butter for the brownie cookies. I quadrupled the recipe to make 96 cookies. Ingredients for 96 cookies look like the following:
- 4 cups all purpose flour
- 2 teaspoon baking powder
- 2 teaspoon salt
- 2 12-ounce bag of semisweet chocolate chips
- 4 sticks unsalted butter
- 4 cups sugar (substituted with molasses)
- 12 eggs
- 4 teaspoons pure vanilla extract
The second type of cookies were almond cookies. I added almonds to a chocolate chip cookie recipe instead of chocolate chips. Ingredients for the tripled up recipe of 90 cookies should have looked like this:
- 3 sticks of butter
- 6 cups of sugar (used molasses instead with stevia raw sugar)
- 6 eggs
- 4 teaspoon pure vanilla extract
- almonds (substituted this instead of chocolate chips)
- 6 3/4 cups all purpose flour
- 3 teaspoons baking soda
- 3 teaspoons salt
But when adding flour I ended up only putting in 3 cups of all purpose flour and 2 teaspoons baking soda and 2 teaspoons salt. This I guess made the cookies more moist but came out with less cookies unfortunately.
For church instead of wrapping one by one, I boxed some of the almond cookies and brownie cookies. I had more brownie cookies than almond cookies as I miscalculated the recipe for the almond cookies so I ended up with less unfortunately.
Below is how I wrapped up the two fudge pieces and two cookies in a goody bag for work. Printed out and cut out the labels and placed them on each bag. It came out to about 40-50 bags. Giving some to my boyfriend and his mom as well as few friends.
All in all this year, my christmas baking was semi successful in how I wanted them to come out but it was a nice learning experience. Today, brought the cookies to church and everyone liked it and thankfully they all liked the brownie cookies a lot so having more of those was actually a good thing lol. A good suggestion from one of the member was that maybe adding a nut in the brownie cookie next time. Maybe I shall try next time if I make them again. It was a hard total of about 6 hours work but happy when I see people happy. Until next year.