1-2-3 FUDGE SAUCE: Hot Fudge Sundae Day!

Today is National Hot Fudge Sundae Day! I really like Hot Fudge Sauce on cold ice cream.

This Retro Ad & Recipe for 1-2-3 Fudge Sauce is from Carnation Evaporated Milk, September 7, 1953. You can follow the recipe, or you can make your own. I just love these vintage ads, don't you? So here's a way to beat the heat! I would use 4 squares, of course.. and probably substitute some excellent artisan chocolate!

TEQUILA BROWNIES: National Tequila Day!

Today is National Tequila Day! Have a shot of Tequila, or, better still, make these fabulously rich Tequila Brownies.

I used Reposado Tequila in this recipe. Reposado or "rested" Tequila is aged in wood tanks or casks for a minimum of 2 months. The higher-quality Reposados are aged from 3-9 months. Reposado tequila has a full flavor and is the best-selling Tequila in Mexico and can be either 100% agave or mixto. Of course, you can use whatever Tequila you have on hand.

TEQUILA BROWNIES

Ingredients
1/2 cup unsalted butter
12 ounces dark chocolate, chopped
1/4 cup unsweetened cocoa powder
1 - 1/4 cups sugar
1 cup flour
2 Tbsp Reposado Tequila
1/2 tsp baking powder
1/2 teaspoon sea salt
3 eggs, lightly beaten
1 cup walnuts, chopped

Directions
Preheat oven to 350 degrees.
Grease 8x8x2" square pan. 
Heat butter and chocolate in saucepan over saucepan over simmering flame. Stir until melted.
In bowl, combine cocoa, sugar, flour, tequila, baking powder, salt, and eggs.
Pour in chocolate/butter mixture, mixing just until combined.
Stir in walnuts.
Spread mixture in pan.
Bake 30 minutes or until toothpick inserted into center comes out clean.
Cool before cutting.

PREPOSTEROUSLY PEANUT BUTTER CUP COOKIES: Peanut Butter & Chocolate Day!

Peanut Butter and Chocolate is such a great combination. So for today's holiday, I give you a Trader Joe's Recipe for Preposterously Peanut Butter Cup Cookies! 

I always say you can find recipes in the most unsuspected places. Well, here's one for the books--or bag! I, like everyone else, use a lot of old bags for grocery shopping. Some I've had, some I've picked up over my travels, many are book bags. But--I don't think I've ever paid for a nice grocery bag at Trader Joe's. So you can imagine my surprise when I picked up this bag from my pile, only to find this great recipe for Preposterously Peanut Butter Cup Cookies on the back of this Trader Joe's bag. I had to make these cookies! Yum!!! You'll love them. Easy and delicious. 

Penuche Fudge Day: History & Recipe

Today is Penuche Fudge Day. This tasty fudge is sometimes called Penuche Fudge, sometimes Brown Sugar Fudge, Creamy Praline Fudge, New England Fudge, and even Sucre a la Creme (in Canada)! Whatever you call it, it's fabulous.

Historically, Penuche Fudge has been attributed to New England (New England Fudge) as well as some places in the South (Creamy Praline), but there are many variations in nearly every part of the world. Milk is usually boiled down to thick fudge, and then brown sugar is added to it to create the distinctive butterscotch taste. This fudge is very similar to Mexican Cajeta which is also a kind of sweetened thickened goat’s milk with the same dull brown color of penuche. There are also many East Indian versions of the same dish using thickened milk called as peda or milk fudge burfi. The only difference between the regional variations is the thickness of the eventual dish. Cajeta is liquidy and can be used a as a spread, while penuche is semi-soft like a fudge and pedas or milk burfis are stiffer. But the basic ingredients in the penuche fudge recipe and preparation process are the same. Dulce du leche is another very popular version where condensed milk is thickened with hours of cooking resulting in a thick paste. Different versions of this dish are very popular all over Latin America and France even though they are given different names.

O.K. I meant to mention that there's no chocolate in Penuche Fudge. So if you want Chocolate Fudge, check out my National Fudge Day Recipe Round-Up!

Penuche Fudge

Ingredients
4 cups brown sugar
1 cup heavy cream
2 Tbsp unsalted butter
1 tsp pure vanilla extract
1-2/3 cups chopped pecans

Directions
Combine brown sugar, cream, and butter in medium saucepan. Stir until dissolved. Heat to between 234 and 240 degrees F.
Remove from heat and stir until mixture loses its gloss (or process in food processor 30 seconds) Quickly stir in vanilla and nuts and spread into 9 x 9 inch dish.
Chill before cutting into squares.