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Category Archives: Sweets

Dulce De Leche

It’s gotta be cold outside or something because all I’ve wanted lately is soup, sweets, and hot beverages.

I’ve been on a steady diet of soups, some recipes of which I’ll share with you soon, and my microwave has made so many cups of tea that it’s begging me to go into the attic to find my tea kettle.

I’ve been doing a fair amount of baking as well, but the problem with baking in this house is that i’m the only one that seems to have an affinity for sweets. I know, you don’t really see where the problem is, but bare with me, I seem to have grown a small nutritive conscience with the nutrition courses I’ve been taking.  There’s only so much cookies, cakes, and candies one can eat by themselves.

Thus, baking in my house goes something like this:

“This recipe looks delicious”

*Makes recipe and immediately stuffs myself with sugary goodness*

“Hmm….this recipe made more then I thought it would”

*Resolves to revise the recipe for smaller quantities*

*Forgets about revisions and eats more sweets*

“I don’t think I can eat anymore…there’s still a lot left”

*Plans to bring the rest to work to share with co-workers*

The next day is the part where I’m running around from task to task and run out the door completely forgetting the Tupperware full of baked goods I packed up and put in the fridge condemning said baked goods to be forgotten for good, only to be found on my weekly refrigerator cleaning. And by weekly I mean bi-weekly. And by bi-weekly I mean when I decide to make tacos, realize the sour creams gone bad, and start looking around for whatever else I should probably throw away along with it.

The point is, I like recipes like this that last for awhile, jar well, and also have multiple applications. Dulce De Leche is simple to make and simple to use. I’ll put it on ice cream, top brownies with it, swirl it in my hot chocolate, mix it with fluff and make cookie sandwiches – the possibilities are really endless.

Dulce De Leche


  • 1 can of condensed milk.


Remove the label from the can. Using either a hammer and nail or a can opener, puncture to small holes in the top of the can. This allows and pressure building in the can to escape. I haven’t had a can explode on me yet and I don’t plan on having one do it anytime soon. Neither should you.

With the holes facing up, put the can in a sauce pan. Fill with water leaving about a quarter of an inch of uncovered can. You’ll want to leave room so that water doesn’t get into the milk through the holes.

Simmer the can on medium heat for approximately three hours. The process is simple – you’re extracting the water from the milk leaving the fat and sugar behind to caramelize (because who really needs water anyways)…. If you want to have a harder Dulce de Leche simmer for closer to four hours or more.

Remove the can from the water. Cool. Open can. Enjoy.

Chocolate Walnut Fudge


The tsunami sized media wave has been unavoidable. I’ll cut right to the chase. Hostess is powering down for good.

And with it, ironically, the only food said to have an infinite shelf-life, the Twinkie, is perishing approximately two weeks before the projected end of the world. Perhaps this is what the Mayans were actually referring to.

Needless to say, the acute malignant nostalgia that comes with the death of such an eternal confectionery god has many a philosophical plebeian examining ones own expiration date.

If the immortal Twinkie is to perish, are we then next?

Fortunately, with the fall of an empire comes the promise of a resurrection via auction block. I’m sure we’ll be seeing the same nutrient deficient snack food back on the supermarket shelf in no time albeit a slightly altered logo.

Have no fear.

But if you do, you can always buy a box of the good stuff on Ebay for about 30 bucks.

I thought about tackling a homemade Twinkie recipe but then realized I never really cared for it in the first place. I made fudge instead. Enjoy.

Fudge is easier to make then you think and will last for a good amount of time. It doesn’t have the promised shelf life of a twinkie, but it’s good for about two weeks in your refrigerator.

Sugar and evaporated milk.

Pay attention to it and stir constantly. And remember, “stir constantly” means “stir constantly” and not “turn on last nights episode of The Walking Dead and get so enthralled in it that you forget something is on your stove until it boils over and creates a horribly sticky mess”. Keep stirring. Constantly.


(But seriously, that new chick with the sword is totally bad ass, right?)

Chocolate Walnut Fudge

  • 1 1/2 cups of walnuts, chopped, toasted
  • 16 ounces bittersweet chocolate chips (I use Ghiradelli)
  • 1 1/2 sticks butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 teaspoons espresso powder
  • 3 cups sugar
  • 12-ounce can evaporated milk
  • 1 tablespoon vanilla extract

Prepare a 9 X 13 pan with foil.

Preheat your oven to 350 and toast the walnuts for approximately 6 minutes. Set aside.

In a large bowl, combine both chocolates, the butter, and espresso powder. Set aside.

In a separate medium sized sauce pan, combine the sugar and evaporated milk. Do not choose a pan too small. You will be boiling the mixture and it will expand. Heat the sugar and milk over medium heat until a thermometer reads 234 degrees. Stir constantly. If you don’t have a thermometer handy, I’d say roughly thirty seconds after the mixture begins to boil will do the trick. Remove from heat and poor over the chocolate mixture. Whisk until smooth. Add the walnuts and vanilla, pour into the prepared pan, and chill for at least three hours.

Remove and cut into desired size squares.