I absolutely love sweets of any kind. If you were to plop it down in front of me, I wouldn’t think twice. If that sweet involves chocolate, all bets are off, I’m climbing over that table to get what is rightfully mine. These Brazilian chocolate fudge balls will not only leave you jumping from plate to plate, they will leave you craving this stuff day in and day out.

I have to admit, I did have a little problem the first time I made the batter. The recipe says to add butter before you heat the mixture, but I forgot about that step. I didn’t think that it would be too big of a problem, and it wasn’t. What I did was, I still added it while it was hot. The taste of this batter was still really good but it just wouldn’t solidify.

My second try I made sure that I followed the directions exactly. As well, I cooked it a little bit longer just to make sure it wouldn’t be runny. These things together seemed to work absolute miracles. Taking it off, I was a little worried that it wouldn’t be right.

This recipe was incredibly easy to make. All you were really doing was making watching a pan of sweetened condensed milk and cocoa get thicker. After that, the whole recipe was a breeze. I personally ate about 15 of these bad boys and my family another 10. Everyone I gave them to absolutely loved them and gave me compliments. Flavor wise I would give this recipe a 10/10. As well, I would give it a 10/10 because I feel like it had a good flavor that wasn’t ever overpowering or too much. For me, this is very important because I don’t want to eat something that makes me nauseous it is so sweet.IMG_2372IMG_2373IMG_2375IMG_2378

  1. Whisk the condensed milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, stir in the butter.
  2. Stove: Cook in a medium non-stick saucepan over medium-low to medium heat (large burner), stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 5-8 minutes). The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again.
  3. Microwave: Pour mixture into a deep microwaveable bowl. If 900 watts, let cook on full power for about 6 minutes — removing and stirring at least every 2 minutes, or until thick enough to be rolled (remember that when it cools down, mixture will be thicker). While it is cooking, do not leave the microwave unattended because mixture will rise and possibly bubble over, making a mess. Every time it rises, pause until mixture settles back down. If 1100 watts, cook at 80 % power. Double batches take more time to cook.
  4. When chocolate fudge is ready, remove either from the stove top or microwave, mix in the vanilla extract and spread mixture onto a greased plate.
  5. Let cool to room temperature before starting to roll them into balls with greased hands. Use a 1/2 ( or 1 ) Tablespoon as measurement. Then, dredge gently in the chocolate vermicellis until totally covered, and place into paper bonbon cups.


After my bunny chow recipe, I have realized how amazing cardamom is. I wanted to make something else that was involved it. Since I had so many friends saying they wanted me to bring them whatever it is I make, I decided to make Sweedish Cinnamon Rolls.

I am of Sweedish decent so I thought that these would be very fun to make. However, I knew that making cinnamon rolls takes a long time since you have to let the bread rise twice. But, it didn’t cross my mind that I should start working on them before 6.

Now let me tell you the story of how this recipe went for me.

When I first started making the bread, the recipe called for a cup and a half of butter. My tired self instantly thought oh that’s a stick and a half of butter. So that is what I did I melted three-quarters of a cup of butter and went on with the recipe. I didn’t really see any problems with it until I was adding the flour. The recipe says that you should add 8-9 cups of flour. That was not happening for me, there was no chance.  I continued to not think anything of it and said that it was fine and let it rise and I punched it down. It was when I started rolling it out to make the rolls that I realized that I had messed up.  At this point, there was nothing I could do so I just kept going and was hoping they would still taste good.

When I took them out of the oven, they smelled amazing. I wanted to eat them right away so I took it right off the pan only slightly burning my hand and scarfed it down. It was still really good even missing the butter. I would give this recipe a 9/10 and if I had added all the butter I was supposed to it most likely would have received a 10/10


What You’ll Need

  • 2 1/2 cups milk
  • 1 1/2 cups melted butter plus 1/3 cup melted butter for filling
  • 1 cup sugar for dough plus 2/3 cup sugar for filling
  • 1 tsp. salt
  • 2 tsp. freshly ground cardamom(from about 25 cardamom pods)
  • 2 pkg. dry active yeast (4 1/2 tsp.)
  • 8-9 cups all purpose or bread flour
  • 2 Tbsp. cinnamon
  • 1 egg plus 2 Tbsp. water, lightly beaten together into an egg wash
  • pearl sugar (or crushed sugar cubes) and / or chopped or slivered almonds

    How to Make It

    Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).

    After punching down dough following its first rise, remove from bowl and knead lightly on floured counter until smooth and shiny. Divide dough into two halves.

    Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 Tbsp.

    cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder.

    Using a sharp or serrated knife, cut each cylinder into 20 equal slices.

    Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425º.

    Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.

American Treats

This past week I have had to help run a cookie business at my school. We had to find the way to raise enough money to be able to purchase all of the ingredients to make these cookies. My company made an array of cookies varying from cookie dough balls to what we called bay bars. Every one of these cookies made me want to eat batch after batch, which I really couldn’t do.

The first cookie that I fell in love with is the bay bar. This crazy thing has devils food cake, chocolate chips, and Oreos. If you don’t like chocolate then this isn’t the recipe for you, but don’t fret there will be. This is actually a really simple recipe to make. You have to mix a stick of butter and an egg with a box of devils food cake mix. It turns into almost like a dough that is very thick and you should be able to hold it without it getting stuck to your hands. This is probably my favorite part since I enjoy using my hands for things. After I successfully made a ball that could be used as a football, I put it into a 9×13 cake pan and pressed it down so it was like a sheet. I then sprinkled crumbled Oreos all over it and poured sweet condensed milk over that and then topped it with a cup and a half of chocolate chips. Watching the milk pour out of the can was strangely satisfying.

Once I had all of the ingredients in the pan I popped that sucker into an oven that had been pre-heated to 350 degrees for about 25. The one thing about these that is hard is that the sweet condensed milk makes it hard to tell if it is done. The top will still seem to be kind of liquidy when you take it out, but I promise that it will get harder as it cools.

My second type of cookie that my group made is what is called a lemon cake ball. They are pretty much exactly what they sound like, cake in ball form. We didn’t do any of that sneaky machines that they have come out with recently, I wouldn’t recommend those. What we did allowed us to get our stress out at the same time.  We baked the cake in a sheet pan so that it could cool faster and cook faster. Once the cake was cooled we got to crumble up the cake. It was almost like we were making sand with our hands, it was so soothing. We took that crumbled cake and mixed it with lemon frosting and formed medium sized balls. This process can get pretty messy, but it is well worth it in the end. We then put them in the freezer for an hour to make it easier to dip them in the candy melt.

In the past when I needed to melt candy melts I would put it in the microwave and I would almost always overcook it. We decided to put the melts into an oven safe pan and put it in the off, but warm oven and allow heat to do its job. This worked really well to get all of the melts to melt at the same rate. We then quickly dipped all of the balls and put them on parchment paper. That’s it they are done.

Overall, I would recommend these cookies to anyone. The recipes are really easy to make and I would give them both 10/10.20170407_175622