Bailey's Irish Cream and Pistachio Fudge

Time for this month's Crazy Cooking Challenge - FUDGE!!  My selection, Bailey's Irish Cream and Pistachio Fudge.  It's so good, and it's so easy to make - it takes about 10 minutes from start to finish, requires only 4 ingredients, and there's no need to use a candy thermometer. 

I found the recipe on the blog Eat Good 4 Life by Miryam.  She also has a tempting Kahlua and Dark Chocolate Fudge recipe that's just as easy, as well as all kinds of sweet treats and savory fare.  Lovely blog - I hope you'll stop by and pay her a visit.

Items used to make this recipe:

(affiliate links)

• pistachios https://amzn.to/2Hl09v3

• high quality white chocolate chips https://amzn.to/2YpijkO

• sweetened condensed milk https://amzn.to/2HhRxVP

• nonstick foil https://amzn.to/3IJwGcp

• 9x9 square pan https://amzn.to/3J9mFGQ

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Bailey's Irish Cream and Pistachio Fudge

makes one 9x9-inch square pan 

Printable Recipe

Ingredients

• 36 ounces white chocolate chips

• 1 14-ounce can sweetened condensed milk

• 6 tablespoons Bailey's Irish Cream

• 1/3 cup shelled pistachios, blanched and chopped (more is okay)

Directions

1. Line a 9x9 pan with foil and lightly grease with butter (or use nonstick foil); set aside.

2. In a heavy-bottom sauce pan over low heat, combine the first 3 ingredients and stir constantly until the mixture is completely combined.

3. Remove from heat and stir in pistachios.

4. Pour into prepared pan and chill until set. Cut and serve.

Note

• I reduced the recipe to 1/3 which worked perfectly with one bag of chips and a mini bottle of Irish Cream (50ml).

Aunt Joan's Blueberry Buckle

One of the things I most look forward to during the holidays is sharing yummy food with loved ones, and this Blueberry Buckle that our Aunt Joan brings to family gatherings is one of my favorites.  Bursting with juicy blueberries and finished with a cinnamon sugar crumb topping, my mouth waters just thinking about it.  Great served for breakfast, afternoon snack, or dessert - no adornment needed.  I should mention it stays moist for days if refrigerated in an airtight container, but you may not need to worry about that once your family tastes it.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3WoSFvk

• hand mixer https://amzn.to/3sVbIA4

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Aunt Joan's Blueberry Buckle

makes one 9x13 pan

Printable Recipe

Ingredients

Cake:

• 3/4 cup sugar

• 1/4 cup shortening

• 1 egg

• 1/2 cup milk

• 2 cups flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2-3 cups blueberries

Crumb Topping:

• 1/2 cup sugar

• 1/3 cup flour

• 1/2 teaspoon cinnamon

• 1/4 cup butter

• dash of fine salt

Directions

1. Preheat oven to 375F and butter a 9x13 professional cake pan.

2. Make the cake batter by creaming together the sugar and shortening; gradually add eggs and milk.

3. Sift together the flour, baking powder, and salt; add to batter.

4. Stir in blueberries and pour batter into prepared pan.

5. In a small bowl, combine topping ingredients and sprinkle on top of cake batter.

6. Bake for 60 minutes.

7. Cool completely before serving.