Smooth and Creamy Symphony Fudge

I have a fabulous neighbor that is always helping me out.  We are morning plant watering buddies and she is just one of so many fabulous people that I am blessed to know.  She never asks me for anything in return for all the wonderful things she does so when she asked me if I made fudge I knew I had a way to pay her back! I mixed up this big batch of fudge and took it over.  I was on pins and needles to see if she would like it.  I watched as she cut off a chunk and put the creamy chocolate in her mouth.  "It's really good," was the response.  Whew! Success.  Then her son came and had some and said it was the best thing he'd ever tasted.  Wohoo! If that's not a boost for my ego I don't know what is lol.  Here is the recipe I adapted from one that was given to me from Miss Terri, my husbands aunt.  Thank you darlin'! We love it!  I hope you will all love it too.

Print Recipe

Smooth and Creamy Symphony Fudge

1 cup butter
4 1/2 cups sugar
7 oz marshmallow cream
12 oz can evaporated milk
12 oz Symphony Milk chocolate bar (2 6.8 oz bars - 4 squares)
12 oz semi-sweet chocolate chips (I like to use the mini ones)
1 tsp vanilla

Using a large knife shave the chocolate bars into small pieces.  

(I know the recipe says to save 4 squares but I had to taste test the chocolate, I only use quality ingredients!)

The smaller the better so the pieces melt quicker.  Open the bag of chocolate chips, set aside.  Line a 9x13" or larger pan with wax or parchment paper.

Melt the butter in a large heavy bottom saucepan over medium heat.  

 Add the sugar and stir until dissolved. 

Using a rubber spatula add the marshmallow cream and stir occasionally until the mixture comes to a rolling boil that you can't stir down. 

Reduce the heat half way between medium-low and medium.  Boil the mixture for 5-7 minutes, stirring constantly to keep the mixture from burning.  I like my fudge soft and creamy so I only boil for 5 minutes, if you like your fudge a little firmer boil for 7 minutes.  

Remove the mixture from the heat and add the chocolate and vanilla.  Stir like crazy until the chocolate is melted.  

Transfer the fudge to the lined dish and let cool completely.  

With a sharp knife cut into squares.

Nectarine Raspberry Bread

I'm baking again with my ladies from #Twelve Loaves! The theme for this month is Stonefruit.  The peaches and apricots and nectarines at the market have looked fabulous lately and I was so excited to make my bread! This bread was fabulous right out of the oven and though I was skeptical at first it even tasted great cold.  Double score! Wohoo :) I loved the pairing of the nectarines with the raspberries.  I might just need to make another loaf...

See what the other ladies are making: Apricot Bread from Cake Duchess
Peach & Apricot Honey Bread from Try Anything Once Culinary
Peach Muffins from Ma Che Ti Sei Mangiato
Peach Challah from Vintage Kitchen Notes
Cherry Muffins from Magnolia Days
Apricot Braided Loaf from Karen’s Kitchen Stories
Cinnamon Peach Monkey Bread from Hip Foodie Mom
Peach Oat Quick Bread from A Baker’s House
Nectarine Cinnamon Rolls from That Skinny Chick Can Bake
Nectarine Raspberry Bread from A Handful of Everything
Nectarine and Ginger Muffins from Baking in Pyjamas

Print Recipe

Nectarine Raspberry Bread

1 1/2 cups flour, divided
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp kosher salt
1/3 cup coconut oil
1 tsp lemon zest
1/4 cup lemon juice
2 eggs, lightly beaten
2 medium nectarines, peeled pitted and coarsely chopped (3/4 cup)
1 tsp Turbinado sugar (or granulated sugar)
1/2 cup raspberries

Topping
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup candied almonds, chopped

Preheat the oven to 350˚ F. Wash and prepare the fruit.  

 

Lightly sprinkle the turbinado sugar over the nectarines and stir to coat.  

Add in the raspberries.  Set aside.

Add the sugar, baking powder, cinnamon, nutmeg, and salt to a mixing bowl.  

Stir to combine.  

In the bowl of a kitchen aid add the coconut oil, lemon zest, and lemon juice and beat until smooth.  

 Add the sugar mixture to the coconut oil and beat for 2 minutes.  

Add the eggs, beat well until combined.  Mix in 1 cup of the flour.  Sprinkle the fruit with the remaining 1/2 cup of flour and add.  

 Using a large wooden spoon or a rubber spatula fold the fruit into the quick bread batter.

Pour the bread batter into a well greased (and floured if desired) loaf pan. 

In a small bowl combine the brown sugar and cinnamon.  Then stir in the chopped almonds.  

 Sprinkle evenly over the top of the loaf.  Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.

Remove the pan to a cooling rack.  

Allow to cool for 15-20 minutes in the pan before removing the bread from the pan to slice or to cool completely.

#TwelveLoaves July:

Stone Fruit hosted by Paula from Vintage Kitchen Notes. Summer is when we get to enjoy an abundance of fresh stone fruits at our markets. Let’s create some breads with their juicy deliciousness! Share your favorite stone fruit bread recipe(yeast or quick bread). Let's get baking!

Want to join the #TwelveLoaves group? It's easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this July, 2013, and posted on your blog by July 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.

Great Idea Thursday's - 12

Welcome to:

Thank you so much for joining me for Great Idea Thursday's! How are you loving summer? I am still figuring out our routine but my boys are so glad it's summer.  Everyday at the pool and lots of time with friends, not much to say other than they are loving it!  Thanks again for coming to party with me, it wouldn't be here if it weren't for you!

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Featured Project

Scalloped Edge Table by Denise @ Denise on a Whim

Featured Fun

DIY Photo Booth and Props by Marie @ Lets Pour Tea

Featured Recipes

Crock Pot Honey Sesame Chicken by Cindy @ Everyday Insanity

And becuase the 4th of July is one of my all time favorite holiday's!

15 Patriotic Party Foods Roundup by Christine @ I Dig Pinterest Creative Pin-Spiration

Featured Sweet

Flourless Chocolate Cake with Strawberries by Dru @ Teenage Cakeland

Chocolate Zucchini Muffins by Jeni @ I Got This Martha

I was blown away at her story and dietary limitations, cheer this survivor on!

Great Idea Thursday's #12

Come share what you have been doing every week! If you are interested in Co-Hosting this party shoot me an e-mail me  @ kristascookin@gmail.com.

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My post for this week is what I made to take this morning to Book Club! I brought Italian Pasta Salad. I have made several different kinds and I liked this one.  It served double duty, using up ingredients I already had in my fridge and I felt good about eating it because it was mostly veggies!

Italian Pasta Salad

For Book Club this morning I wanted to make something to take to share with all my ladies and our kids but I also wanted it to be something healthy.  I opened my fridge and started pulling stuff out.  I came up with this salad.  I loved how easy it was to throw together and that it was chocked full of fresh veggies!

Print Recipe

Italian Pasta Salad

Dressing

2 oz Red Wine or Balsamic Vinegar
4 oz Olive Oil
1/8 tsp kosher salt
1/8 tsp onion powder
1/8 tsp dried basil
1/4 tsp dried oregano
1 garlic clove, pressed
1 1/2 tsp sugar

In a 1/2 pint mason jar add all of the ingredients.  Tighten the lid and shake vigorously.  The dressing will separate, shake again immediately before use.

Salad

6 oz pasta cooked and drained (I used mini-rotini)
1/2 English Cucumber quartered and sliced
2 small carrots, peeled and chopped
1 cup cherry/grape tomatoes, halved
3 mozzarella string cheese sticks, sliced
1/2 cup turkey mini-pepperoni's
1/2 cup dressing
1/4 tsp kosher salt
1/8 tsp fresh ground pepper
1/2 tsp Italian seasoning
Parmesan Cheese, optional

Cook and drain the pasta.  Meanwhile prepare the vegetables and place in a large serving bowl.  

Add the cooled pasta, pepperoni, and cheese, mix until combined.  

Add 1/2 cup off the prepared dressing, sprinkle with the salt, pepper, and Italian seasoning.  Stir with a large spoon to coat the salad with dressing.  

Refrigerate at least 30 minutes before serving. Sprinkle with Parmesan cheese if desired.