tasty tuesday -- fall edition

i decided since this is the first official full week of fall, everything is going to have to do with fall.
get pumped.

this first recipe may not seem fall-ish but it was listed under fall recipes. (i got the following two recipes from thenest.com)

Chocolate Cheese Fudge

Makes: About 36 squares
½ pound Velveeta cheese, sliced 
1 cup (2 sticks) butter
1 teaspoon pure vanilla extract
1 cup chopped nuts
2 16-ounce boxes confectioners’ sugar
½ cup cocoa
Spray lightly the bottom of a 9 and 1/2-inch square pan with a nonstick spray. Over medium heat, in a saucepan, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. I have found it is easier to do the final mixing with my hands. Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe (which you must use), I like to pat the top of the candy with a paper towel to remove excess oil. At this point, you may want to refrigerate until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.
by Paula Deen, courtesy of Simon & Schuster.
Reprinted with permission from The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah's Favorite Restaurant 

Caramel Apple Martini

Makes: 1 martini
1-1/2 oz Apple cider 
1-1/2 oz Van Gogh Wild Apple Vodka
1/2 oz Van Gogh Dutch Caramel Vodka
1/2 oz Apple Schnapps
Glaze the inside of a chilled martini glass with caramel syrup and place glass in the refrigerator until ready to use. Add all ingredients into a shaker with ice and shake vigorously. Strain into chilled glass glazed with caramel syrup. Float a thinly sliced apple round (seeds removed) on top

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