Nutella and Sea Salt Fudge

 

If you live in the New England area, I am sure you are just as sick of snow as I am! We had ANOTHER snow day this Friday. Sounds great in theory, right? A day off..what could possibly be wrong with that? "Why are you complaining?!", I can hear you scream. Well, a snow day now means an extra day in June! Oh well, carpe snow diem! With the unexpected snow day, I decided to put it to good use and whip up something delicious.

Remember that homemade butter I made? Well this is what I used it for! Nutella. Sea salt. Fudge. Nothing wrong with that combination at all.When I found this recipe on Pinterest, it was a no-brainer to repin it. It was also a no brainer to get in the kitchen and whip up a batch on my day off. And boy, am I glad I did. This fudge has the perfect sweet and salty combination. And it is a breeze to make! The hardest part? Waiting to let it firm up in the fridge.

So even if you aren't buried in snow, I encourage you to make these. Immediately. Just make sure to have someone in mind to give some of it away or you will find yourself eating piece by piece as I did watching the flakes come down.

Nutella and Sea Salt Fudge

originally from Cookin' Canuck
makes approximately 50 3/4-inch pieces

Ingredients

• Butter, for greasing pan
• 1 (14 oz. ) can sweetened condensed milk
• 1 tsp vanilla extract
• 8 oz. high-quality bittersweet (60% cacao) chocolate chips
• 1 cup Nutella, room temperature
• 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
• 1/2 tsp (approximately) sea salt

Instructions

1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.
4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
5. Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

***Basic fudge recipe from Giada de Laurentiis

cake batter truffles

I hope this post brings back happy memories of sprinklers, flip-flops, freeze tag, and other care free summer moments. Memorial Day has come and gone marking the beginning of summer in my book. And this truffle to me is a little package of happy summer moments.  Even as an adult, I still love a funfetti cupcake above all others. Why is that? What is it about adding sprinkles to a vanilla cupcake that puts a smile on my face. Now I suppose I enjoyed a funfetti cupcake more than just in the summer moments, but for some reason it just screams back yard barbeque and pool parties. 

This is a little twist on the funfetti cupcake- cake batter truffles. You can definitely use whatever vanilla cupcake and vanilla buttercream you would like to make these truffles. I chose a recent recipe I posted earlier about. Why? Well, yes those cupcakes were phenomenal. But like the red velvet cupcakes that recently turned into cheesecake truffles, I had leftover vanilla cupcakes in the freezer that succumbed to the same cake truffle fate. Not a bad way to go if you ask me. Roll me in sprinkles and dip me in white chocolate. You won't hear any complaints for me. 


Happy Beginning of Summer everyone. 

Vanilla Cupcakes
Adapted from Annie's Eats


For this recipe I had about a dozen leftover cupcakes. I also used about a half portion of the frosting. I added 1-2 Tbs. of sprinkles. This is one of those "eyeball" recipes. I added enough frosting so the cake crumbs came together, and enough sprinkle to satisfy my soul. 
Please note: the original recipe called for vanilla bean. I, having none on hand  (Let's face it vanilla beans are't cheap!) I simply doubled the vanilla extract to 2 tablespoons. If you choose to use the bean (and I only imagine it can enhance an already great cupcake) scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  

Ingredients:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
2 tbsp. vanilla extract
Directions:
1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
2. In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside. 
3.Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
4.Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
5.Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.I managed to make a full 3 dozen cupcakes)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes (like I said I got 36 cupcakes!)


Easy Vanilla ButtercreamIngredients:20 tbsp. (2 ½ sticks) unsalted butter, softened2 ½ cups confectioners’ sugar, sifted1/8 tsp. salt2 tsp. vanilla extract2 tbsp. heavy cream  Directions:In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.  

red velvet cheesecake truffles

What makes red velvet cake better? Add cheesecake. I had some leftover red velvet cupcakes in the freezer that were taking up way too much space. I wanted to do something different with them then simply de-frost and ice with frosting. (Not that it would be a bad idea.) That was when I found this recipe, for carrot cake truffles, originally from Momofuku Milk Bar. These are similar to a cake pop, but instead of combining cake crumbs with frosting, you combine it with what is called liquid cheesecake. It is cupcake meets cheesecake meets truffle. Sorry bikini season..you are just going to have to wait.

To make the liquid cheesecake:

 With a mixer, cream the cream cheese for two minutes.

Add the sugar. 

Cream for another 3-4 minutes until smooth.

In another bowl, combine the cornstarch and salt. Then add your milk and egg and whisk until it is all combined.

Combine the egg mixture with the cream cheese mixture. Mix until combined. Then pour into a lined pan. Then Bake!

For the cake crumbs:

In a bowl, crumble the cupcakes with a fork. Until they look like this:

Then add the liquid cheesecake and roll into balls.

Roll in white chocolate and let cool. This process will be messy! (At least it was for me)

For the red velvet cupcakes (for this recipe I used 12 cupcakes)

2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)
 

For the liquid cheesecake:
8 oz. cream cheese
3/4 c. white sugar, granulated
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. milk, whole
1 large egg

Preheat oven to 300°.

Put cream cheese into a medium sized bowl and, using an electric mixer, beat on medium speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 minutes until the sugar has been completely incorporated. Scrape down the sides of the bowl.

Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

With the mixer on a medium-low speed, stream in the egg slurry. Paddle for 3-4 minutes until the mixture is smooth and loose. Scrape down the sides of the bowl.

Line the sides and bottom of a 6″ x 6″ baking pan with plastic wrap. Pour the cheesecake batter into the pan and bake for 15 minutes. It is done when it is set on the edges but still jiggly in the center. If the edges aren’t quite set, bake for 5 minute increments until it’s done, no more than 25 minutes.

Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy and spreadable and can be stored in the fridge in an air-tight container for up to a week. 

For the truffles:

Please note: I used 12 regular sized cupcakes for this recipe so I had a little bit more than the recipe called for, I just added a few more tablespoons of the liquid cheesecake. I was able to get almost 2 dozen truffles with the cupcakes. If you don't have red velvet? Feel free to use any flavored cupcake. I just happen to have red velvet in my freezer.

3-4 c. cake scraps

2-4 tbsp. liquid cheesecake

white chocolate, melted

Combine the crushed-up cake with 2 tablespoons of the liquid cheesecake. Mix using your hands. If it is moist enough to knead into a ball then you’re set, if not add some more liquid cheesecake until it will hold its shape. Portion out 12-14 balls of the mixture.

Dip each ball of cake into the white chocolate until well coated. Place finished truffles on parchment paper and put them in the fridge for at least 5 minutes to fully set the chocolate before serving. Truffles can be stored in an airtight container for up to a week.