chocolate fudge

July 8th, 2019

chocolate fudge from sugarlaws

Are there any of you out there who still have some holiday gifts that aren’t finished yet?  Maybe you’re a bit behind in your shopping, maybe there’s someone you just remembered about, or maybe you just want to do something unexpected and special for someone you care about.  And maybe, just maybe, you want that special and unexpected thing to be edible.

Also, because time is short this season, maybe you don’t want that lovely edible present to take all day.  Also, maybe you don’t have a candy thermometer.

Maybe all those things are true.  And if they are, oh, do I have a recipe for you.

Because this is a chocolate fudge recipe that’s decadent, easy, and stunningly delicious.  Try it, and the recipient of this little holiday gift will thank you (and me!) until next year.  And what better to serve for dessert at Christmas, or for New Years?  I know I couldn’t turn down a square of this delicious fudge.

Also, the big winner for the It’s Complicated giveaway is comment #99, Janice!  The two additional winners are comments #30 and #112, Steve and Carole!  I’ll be emailing later today for your addresses!

chocolate fudge from sugarlaws

Chocolate Fudge Recipe

1 pound good-quality dark chocolate, chopped
1/2 tsp baking soda
1/4 tsp salt
1 (14-ounce) can sweetened condensed milk

Prepare a dish for the fudge by lining it with tin foil, and then coating the foil with cooking spray.  Toss all the dry ingredients together (including the chocolate) until lightly coated, and then stir in the condensed milk.  Set the bowl over a saucepan containing simmering water until the chocolate is melted, and then remove the bowl from the water and stir for another minute or two.  Pour the fudge into the prepared pan, and then refrigerate until set, several hours or overnight.  Take the fudge out of the pan, cut into squares, and serve.

chocolate fudge from sugarlaws

→ 16 CommentsTags: desserts · food

strawberry balsamic tart

July 5th, 2019

This dish was tumbling around in my head after I saw an inspiration photo on Pinterest — and then combined it with the flavors in this recipe and this recipe, to come up with this tart!  I love the strawberry-balsamic combo, and this felt like the perfect way to make it into something a little prettier! 

There’s something so beautiful about a tart like this — it only takes a few minutes to pull it together, but it looks like you put a ton if time and effort into it!  I also love that this could double as an appetizer or a healthy dessert!

Strawberry Balsamic Tart

1 puff pastry crust (I used Pepperidge Farm)
1/3 cup strawberry preserves
1 pint strawberries, greens removed, sliced
10 small basil leaves
2 tsp balsamic vinegar


Defrost puff pastry and bake for 15 minutes at 400 degrees in a preheated oven.  Microwave the strawberry jam with 1 tsp of water for 30 seconds.  When the puff pastry comes out of the oven, brush it with the warm jam, leaving about 1 inch around the edges of the tart.  Layer the strawberries over the jam and add basil leaves as desired.  Drizzle 2 tsp of balsamic vinegar over the tart, and serve.

→ 15 CommentsTags: appetizers · desserts · food

avocado and egg toasts

July 3rd, 2019


So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.


avocado and egg toasts

1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted


In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.


→ 12 CommentsTags: Breakfast and Brunch · food