I’m resting easy this evening. My holiday menus are planned, Christmas greetings sent and a few pretty presents nestled under the tree. My daughter is on her way home; the merriest Christmas is about to begin.
Tonight we will sit and catch up; not that we don’t chat daily, at a minimum twice a day. But tonight I will see her pretty face, the pups will lick her all over and all will be perfect as the beauty of life is not in the grand events but in the small, everyday moments we cherish.
Tomorrow we bake! This is totally the first time Gina has offered to bake cookies with me and I am so thrilled. Trust me when I tell you, this little girl just never wanted to be in the kitchen when she was growing up. All my visions of baking cookies with my little girl….no, nada, not interested at all, not even sprinkling candies on the cookies!
But all that is changing this year and I cannot be any happier. As I anxiously wait, I prepared this quick fudge to have on hand tonight. Healthy no, but it is just once a year 🙂
Poured into a 8×8 pan and refrigerate to set for about 4 hours. (For a swirled effect, pour the peanut butter mixture in the pan and then dollop on the chocolate, swirling with a knife for a marbled look.)
Cut into squares and serve as is, or as I did, with crushed chocolate espresso beans and course sugar! Yum!!
Easy Peanut Butter Chocolate Fudge
½ cup unsalted butter
¼ teaspoon kosher salt
2 cups packed brown sugar
½ cup whole milk
1½ cup peanut butter, creamy or chunky
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chips
2 cups powdered sugar
Line an 8×8 baking pan with parchment paper or foil.
In a medium saucepan melt butter over medium heat. Add brown sugar, milk and salt and stir until mixture starts to bubble. Allow mixture to boil for 2 minutes. Remove from heat stir in vanilla and peanut butter.
Separately, melt the chocolate chips until smooth. Place the peanut butter mixture, chocolate and powdered sugar in a large bowl and beat with an electric mixer until smooth. Pour into a prepared 8×8 baking dish. Cover with foil and refrigerate for 4 hours. Cut into squares. Depending on the cut of the squares, makes about 16-20.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.