Every December I bake dozens and dozens of holiday cookies to share with family and friends. This year I wanted to add something new to our holiday goodies and was stumped on what to make. So I turned to Tasty Kitchen for help. Warning: do not browse Tasty Kitchen while hungry, you will be bummed when you realize you can only look at the delicious recipes and not taste them. (Just a little FYI.) I bookmarked several recipes to try, but this Chocolate Nutella & Sea Salt Fudge from Dara (Tasty Kitchen member and blog contributor cookincanuck) was at the top of my list. I had all of the ingredients to make the fudge, so I turned on the Christmas tunes and got started. 

To make this you will need the following ingredients: butter, sweetened condensed milk, vanilla extract, chocolate, Nutella, and sea salt. 

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. 

Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, combine butter and sweetened condensed milk.

Add the vanilla extract. 

Add the chocolate chips. 

And finally, the Nutella. 

Stir all of the ingredients together. The mixture will be very thick. 

Create a double-broiler by setting the bowl over a medium pot of simmering water. Stir until the chocolate chips are melted and the mixture is smooth, about 5 to 7 minutes.

Scrape the mixture into the prepared pan and spread the top smooth with a spatula.

Sprinkle the fudge with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. 

Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

I am obsessed with this fudge! It is super easy to make and is perfect for gift giving. Luckily, it is the holiday season and I am feeling generous to share or I would hide with a tin of this fudge and eat it all by myself. The fudge is rich and creamy with a slightly nutty flavor from the Nutella. And I love, love, love the kick of sea salt. If you are looking for a new holiday treat to make this year, make this Chocolate Nutella & Sea Salt Fudge. It is divine. Thanks Dara for sharing your recipe! I know I will be making your fudge every holiday season. Visit Dara’s food blog, Cookin Canuck, for other tasty recipes, fabulous food photography, and wonderful writing. Happy Holidays! 

Printable Recipe

Chocolate Nutella & Sea Salt Fudge

by cookincanuck on December 9, 2010 in Candy, Desserts December 9, 2010 CandyDesserts

See post on cookincanuck’s site!

4.98 Mitt(s) 45 Rating(s)

Prep Time: 5 mins

Cook Time: 8 mins

Difficulty: Easy

Servings: 36

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This is the fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.

Ingredients

• 1 Tablespoon Butter, For Greasing Pan
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
• 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
• 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
• ½ teaspoons (approximately) Sea Salt

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!



 
I found this scrumptious Chocolate Orange Mousse recipe from TK member Riley, who paired the classic flavors of orange and chocolate to create this easy dream of a dessert. The best part is that you can make them in Mason jars of many sizes instead of ramekins and simply screw a lid on top and save them for any day of the week.

 
 
 

Here’s what you’ll need: heavy whipping cream, white wine vinegar, an orange, eggs (separated), dark chocolate, and sugar or honey (I substituted honey for the sugar the recipe calls for).

Whisk the heavy cream with an electric mixer on medium speed until soft peaks form.

 
 
 

Add the orange juice.

 
 
 

Then the orange zest.

 
 
 

Beat until stiff peaks form.

 
 
 

In a separate bowl, beat the egg whites and vinegar until frothy.

 
 
 

Gradually add the honey.

 
 
 

Beat until stiff peaks form.

 
 
 

Chop the chocolate.

Melt the chocolate in a bowl that has been placed over a pot of simmering water, stirring until completely smooth.

Remove from the heat, add the egg yolks, and whisk until fully combined.

Whisk a quarter of the egg whites into the chocolate mixture to combine.

 
 
 

Gradually fold in the remaining egg whites in three parts.

 
 
 

Mix until just fully incorporated.

Pour the chocolate into ramekins. Then chill in the fridge for at least 2 hours, until firm.

Garnish with a slice of orange and take a big bite! You won’t be able to put it away. Thanks for the recipe, Riley! For other easy crowd-pleasers, check out her blog My Daily Morsel.

Printable Recipe

Chocolate Orange Mousse

by Riley - My Daily Morsel on October 15, 2013 in Desserts October 15, 2013 Desserts

See post on Riley - My Daily Morsel’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 2 hrs 30 mins

Cook Time: -

Difficulty: Easy

Servings: 6

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Light and airy orange-scented chocolate mousse.

Ingredients

• 1 cup Heavy Cream
• 2 Tablespoons Orange Zest
• 1 Tablespoon Fresh Orange Juice
• 3 whole Eggs, Separated
• ⅛ teaspoons White Vinegar
• 2 Tablespoons Sugar
• 8 ounces, weight Bittersweet Chocolate, Chopped

Preparation Instructions

Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Add the orange zest and orange juice and continue to beat until stiff peaks form. Set aside.

Beat the egg whites and vinegar in a separate bowl until frothy. Gradually add the sugar and beat until stiff peaks form.

Meanwhile, melt the chocolate in a large bowl placed over a pot of simmering water (or a double boiler), stirring until completely smooth. Remove from the heat, add the egg yolks into the melted chocolate and whisk until fully combined. Whisk one-fourth of the egg whites into the chocolate mixture to combine. Gradually fold in the remaining egg whites and whipped cream in three parts, mixing just until incorporated.

Divide the mixture between six 6-ounce ramekins and chill in the refrigerator for at least 2 hours, until firm.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

It’s back-to-school season, and zucchini season too! Take care of both with this blast from the past: chocolate zucchini cookies. They’re a hit with kids, and adults will love you for them too.

 
Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just like sticking vegetables in cookies so that you can call them “healthy” and, thus, eat them for breakfast? I fall into the latter group.

These rich Chocolate Zucchini Cookies are both perfectly fudgy and fluffy, with lots of added chocolate chips and walnuts. You’ll never believe the secret ingredient is grated zucchini! Neither will your kids … or your husband … or any other picky cookie eaters that you serve these to—I promise! The recipe comes to us from Julia of The Roasted Root and I think you’re going to love it as much as I love it!

To start, you’ll need to grab flour, baking soda, white sugar, brown sugar, vanilla extract, butter, salt, cinnamon, cocoa, zucchini (I used two, grated!), chocolate chips, walnuts and an egg.

Begin by mixing together your dry ingredients: flour, baking soda, salt, cinnamon and cocoa powder. I always like to sift my cocoa powder before using so it’s not as clumpy!

Whisk dry ingredients together well, getting rid of all cocoa and baking soda clumps. Set aside.

In another bowl, beat your butter, white sugar, brown sugar and vanilla together until creamy. I used my stand mixer for this, but you could also work your arm muscles by beating with a wooden spoon!

Add the egg and grated zucchini to the wet ingredients and beat until just incorporated.

Now, carefully add the dry ingredients to the wet ingredients and mix. You can do this a little bit at a time, but be careful not to over-mix.

Dump in the chocolate chips and walnuts and mix again! The dough should be pretty wet and sticky.

Go ahead now and preheat your oven to 350ºF and get a couple baking sheets ready with either parchment paper or Silpats.

The recipe says you can roll the dough in powdered sugar before baking, so that’s what I did! I’m a sucker for anything rolled in powdered sugar.

Stick your little powdered sugar-covered cookie dough balls on your lined sheet tray and bake for 15 minutes.

When they’re done, they’ll be all puffy and the tops will be crackly from the powdered sugar. Yum!

Here’s an inside peak at a cookie just out of my oven to tempt you a little more. They appear fudgy from all the chocolate, but they are quite light and puffy! Like I said earlier, the perfect balance between fudgy and fluffy. And you can’t even almost taste the zucchini in them.

Have you seen Julia’s blog The Roasted Root? She has an awesome tagline: “Eat well, eat often.” Thank you, Julia, for this delicious recipe! Cookies for breakfast!

Printable Recipe

Chocolate Zucchini Cookies

by Julia {The Roasted Root} on August 14, 2012 in Cookies, Desserts August 14, 2012 CookiesDesserts

See post on Julia {The Roasted Root}’s site!

4.80 Mitt(s) 5 Rating(s)

Prep Time: 10 mins

Cook Time: 14 mins

Difficulty: Easy

Servings: 24

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Double chocolate cookies with zucchini and a whole lot of deliciousness!

Ingredients

• 1-¼ cup Whole Wheat Flour Or All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Cinnamon
• ½ cups Unsweetened Cocoa Powder
• 5 Tablespoons Unsalted Butter, Softened
• 1 teaspoon Vanilla Extract
• ½ cups Brown Sugar
• ½ cups White Cane Sugar
• 1 whole Egg
• 1 cup Shredded Zucchini
• ½ cups Walnuts, Chopped
• 1 cup Semi-sweet (or Dark!) Chocolate Chips
• ⅓ cups Confectioners Sugar, For Rolling The Dough In (optional)

Preparation Instructions

Preheat the oven to 350 F.

In a bowl, combine flour, baking soda, salt, cinnamon and cocoa powder and whisk or sift to combine. Set aside.

In a large mixing bowl combine the butter, vanilla extract and sugars. Use a stand or hand mixer to mix until creamy. Add the egg and shredded zucchini and mix just until combined. Pour in the flour mixture (I typically do this in thirds) and mix just until combined. Add the chopped walnuts and chocolate chips, mix to integrate into dough.

If desired, sprinkle confectioner’s (powdered) sugar on a plate so you can roll the balls of cookie dough in the sugar. Roll the dough into balls and roll them in the sugar if desired. Space cookie dough evenly on a parchment-lined or lightly oiled cookie sheet. Bake for 13 to 15 minutes.

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

When autumn hits and school starts, I start scrambling for cookie and snack ideas to surprise my kids with when they come home from school. These cookies taste like indulgent treats, but are actually packed with goodness. The kids will never suspect a thing!

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  Have you ever been to Cincinnati? If so, you’ve probably had their very unique chili. It’s like eating chicken wings in Buffalo or lobster in Maine—if you want to experience a regional favorite, it’s a must-try! A couple years ago I had Cincinnati chili while visiting a friend in Cincinnati. Since then, I’ve only […]