Google+ Badge

19 Mar 2013

Chocolate Chip Cookie Dough Fudge

Note: The fudge can be made ahead and stored, covered, in the refrigerator for up to a week. Awesome!


    For Cookie Dough:
    1/3 cup (5 1/3 tablespoons) butter, softened to room temperature
    1/4 cup granulated sugar
    1/4 cup packed light brown sugar
    1/2 teaspoon vanilla extract
    1/8 teaspoon salt
    2 tablespoons half-and-half, cream or milk
    1/2 cup all-purpose flour
    1/2 cup mini semi-sweet chocolate chips
  For Fudge:

    1/3 cup light brown sugar
    1/3 cup (5 1/3 tablespoons) butter
    pinch of salt
    1/3 cup half-and-half, milk or cream
    4-5 cups powdered sugar
    1 teaspoon vanilla extract
    1/4 cup mini semi-sweet chocolate chips (for topping the fudge)

Line an 8×8-inch or 9X9-inch square baking pan with aluminum foil and set aside
 For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars    and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and half-and-half. Add the flour and mix until just combined. Do not over mix. Fold in 1/2 cup of the chocolate chips. Set aside.
    For the fudge base, combine the brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick (I used close to the 5 cup amount). The mixture should be very thick. Let this mixture cool completely before proceeding!
    Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week

Indian Chicken Pasta

Bio: Though Pasta is an Italian dish, Indians are known to add their own distinct flavor to every dish and believe me, most of the times the result is simply delicious! This Indian Chicken Pasta is an easy, quick and wholesome dish to make when you’re short of time. The kids and adults both will love it!

    1 cup dry pasta (any shape – penny, arabiata or any other that you like) 
    Tip: Choose whole grain pasta for a healthier, low calorie version)
    1 green capsicum cut vertically
    1 onion cut vertically
    1/2 lb minced chicken
    1 clove garlic crushed (garlic paste purchased from the market can also be used)
     Tomato puree (425 gm)
    2 tsp oil
    Spices: 1/2 tsp garam masala, 1 tsp coriander powder, 1/4 tsp turmeric powder

Prepare Chicken Pasta With Indian touch:

    Boil 3 cups of water, add pasta to the boiled water and cook for 10-12 mins. Drain the pasta and cover so that it cooks further more in steam.
    Heat oil in a pan and add capsicum, onion, crushed garlic and saute for 2 mins.
    Then add the spices, minced chicken and tomato puree and cook for another 5 mins.
    Tip:  In this step, you may also add some fresh cream or shredded cheese. Kids love it!
    Lastly add the boiled pasta to the above pan and mix well. Cook for a minute and serve garnished with finely  chopped coriander leaves.

Lemon-Chicken-Pasta with Red Pepper
Instead of tomato puree, try adding some lemon juice and ground red pepper to the onions after they turn golden. Then mix these with chicken and boiled pasta and your peppered-lemon-chicken-pasta is ready!