OMG. Have you ever made something sweet and then gone in for a taste and just like, had your eye’s roll back in your head? And then you have to have another taste, and another and another and then after like your 6th piece you pretty sick from all the sugar. But then you rest, have something savory and then maybe sneak back for more? I know, it’s like a sickness.
But when this happened earlier today, it was worth it. And literally as I was writing this, I had to go back and have another taste. What’s wrong with me??? Or maybe it’s what’s so right about this Easy Peanut Butter Fudge? Everything.
The A-D-O-R-A-B-L-E Christina Lane put out a cookbook earlier this year of the same name as her blog, Dessert For Two. The book is beautiful and written in the same sweet, funny and easy going voice and is filled to the max with decadent, tempting recipes, all in miniature (servings that is).
I swooned over the pictures and browsed the recipes and drooled over the ingredients of this book. But, I think we all know by now, I couldn’t make most of them- they did however inspire me in lots of ways and now I have a whole arsenal of GF, Vegan baking adventures to go after. But in the midst of all the deliciousness, I did find a few recipes that I could easily convert and chow down on all day apparently. This Easy Peanut Butter Fudge was what I settled on and it was a snap. You literally make it in the microwave, so the entire thing took like 5 minutes. Then it sat in the fridge for an hour…. And then the over eating began.
(please ignore my gnarled witches hands with the chocolate stains on them. If I knew how to use photo shop- I would have spared your eye balls.)
I tweaked it by subbing out the butter for soy-free vegan butter and then I doubled the whole recipe. Because we are piggies in our house. Oink oink. Oh, also, then I dipped the fudge in melted chocolate, because, well, Oink, oink. So I am not only sharing this awesome recipe here today, but I am going to do a giveaway of her beautiful book, because I need to share the love of these beautiful desserts. If you are one of my fellow allergen sufferers, than you could use it for inspiration, a coffee table book (it is that pretty) or save it for a gift for one of your lovely non-allergic friends or mothers, or school teachers- you get the picture ☺
Just leave a comment telling me your favorite dessert and you will be entered to win. That’s it!!!! Oh, but be sure to leave a current, functioning email, that you actually check a couple off times a week, ok? Open to US residents only pretty please and just make sure that we wrap this up by Friday night at 8PM PT (May 1st, 2015). I will email the winner and announce them on Saturday Stuff Saturday Morning. Ok- good luck!!!
Recipe: Easy Peanut Butter Fudge
- 1 cup mini marshmallows
- ½ cup creamy peanut butter (if you are allergic to peanuts, use almond butter)
- ½ cup soy free vegan butter
- 2 cups powdered sugar
- ¼ cup melted chocolate chips (we used dairy free, soy free, nut free)
- Line a loaf pan with parchment paper.
- In a medium pyrex bowl, combine the marshmallows, peanut butter and vegan butter and cover the top with plastic wrap.
- Microwave for 2 ½ minutes and then add the powdered sugar in and whisk rapidly until everything is well combined. Transfer the fudge combo to the prepared loaf pan and smooth the top with a small off-set spatula. Refrigerate the fudge for 1 hour.
- Melt the chocolate chips in the microwave. Whisk until smooth and then let cool to room temperature.
- Slice the fudge into small pieces and dip them in the melted chocolate.
Preparation time: 5 minute(s)
Cooking time: 3 minute(s)
Number of servings (yield): 12