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).

Mocha Snow Caps

I'm happy to be joining the Secret Recipe Club again this month.  What's the Secret Recipe Club?  Basically, it's a once-a-month blog hop party for food bloggers - each month, participants are assigned another member's blog where they secretly spend time perusing the assigned blog, pick a recipe, make it, write a blog post about it, and then everyone reveals their secret by publishing their posts at the same time.

My assigned blog - Living Lou... and guess what - she's only 18 years old!  Lou has a truly wonderful blog.  She's a gifted writer and photographer, and she's a world traveler with a rather sophisticated palate for someone her age.  I'm so impressed with the variety of food she's made over the past year and a half, and I look forward to enjoying what she has to offer for years to come.

So, what recipe did I choose?  It was so hard to pick just one.  I must have glanced at every recipe on Lou's blog 3 or 4 times, each time gravitating to her Snow Cap Cookies .  Lou's beautiful photo hooked me instantly.

My review - Lou describes these cookies as "pure heaven", and I have to agree - they're amazing!  These soft and chewy chocolate and espresso cookies melt in your mouth.  Thanks for introducing our family to a new favorite, Lou.

Items used to make this recipe:

(affiliate links)

• high quality espresso powder https://amzn.to/2Q0pYTH

• high quality dutch-processed cocoa powder https://amzn.to/2Hg2mrn

• commercial half sheet pans https://amzn.to/2vVEaUJ

• silicone sheet pan liner https://amzn.to/2Vqo0gE

• precut parchment paper https://amzn.to/2YmYURB

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Mocha Snow Cap Cookies

makes 18 cookies

Printable Recipe

Ingredients

• 1/2 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder, sifted (Dutch-processed)

• 2 1/2 teaspoons instant espresso powder

• 1 teaspoon baking powder

• 1/8 teaspoon fine sea salt

• 4 tablespoons unsalted butter, room temperature

• 2/3 cup packed brown sugar

• 1 egg

• 4 ounces semi sweet chocolate, melted and cooled

• 1 tablespoon milk

• 1/3 cup confectioners or icing sugar (for coating)

Directions

1. Preheat oven to 350F degrees.  Melt chocolate and set aside to cool before adding to the other ingredients.

2. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt; set aside until needed.

3. In the bowl of a stand mixer, combine butter and brown sugar; beat until light and fluffy.  Scrape down the sides of the bowl and add egg and cooled chocolate; mix to combine.

4. Add the dry ingredients in three batches, mixing well after each addition. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

5. Line two baking sheets with parchment paper or silpat liners and prepare a bowl with your powdered sugar. Shape dough into 1-inch balls and roll into powdered sugar to coat.  Place on cookie sheet about 2 inches apart. The cookies will spread during baking.

6. Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely.  Enjoy!!

adapted from livinglou.com