Homemade White Chocolate Fudge Oreos

We live just around the corner from my kid's school so every day there is a parade of teens who come to our house for lunch and are often taste testers for new baking experiments. Such was the case earlier this week when the kids all loved our Homemade Fudgee-Os so the idea occurred to me to try a white chocolate fudge center to make a sort of Super Oreo! Although the Fudgee-Os are still my favorite, the kids thought these were amazing and they sure did not last long. I certainly prefer the white chocolate fudge filling than the traditional Oreo filling...it is sooo good!

Makes about 2 dozen completed sandwich cookies.

Chocolate Wafer Cookies

Sift  together and set aside:

1 ½ cups flour
1 ½ cups cocoa

Cream together until well combined:

½ cup butter
1 cup brown sugar
3 tsp vanilla extract

Add

4 egg whites

Beat until light and fluffy. Fold in the dry ingredients until a soft dough forms. Form the dough into a roll about 2 ½ inches wide, wrap in plastic wrap and chill for a couple of hours or overnight.

Preheat oven to 350 degrees F.

Using a very sharp knife, cut off thin slices of the chilled dough, about ¼ inch, and place on a parchment paper lined cookie sheet. Bake for about 12 minutes. Cool on the cookie sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Fudge Filling:

Melt together

1 cup white chocolate chips

2 tbsp butter

Don’t let the chocolate mixture get too hot. You want the chocolate to be just melted but not hot.

Blend in until smooth:

1 cup icing sugar (powdered sugar)
2- 4 tbsp milk

Spoon the fudge filling into a piping bag with a large plain round tip (or just a Zip-loc bag with the corner snipped off) and squeeze some of the filling onto the center of half the cookies. Place the other half of the cookies on top and press down to evenly spread the fudge to the edges of the cookies. Allow these cookies to sit for a couple of hours for the fudge to set up before serving.

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Homemade Fudgee-O Cookies ; Chocolate Fudge Sandwich Cookies

Homemade Fudgee-O Cookies ; Chocolate Fudge Sandwich Cookies

While many kids were into Oreos, my favorite store-bought cookies as a child were Fudgee-os. When I was experimenting with a chocolate glaze a little while back, it came out more like fudge than a glaze but I wasn't disappointed because that happy little accident prompted me to try it as a filling for these dark, rich chocolate fudge sandwich cookies. The experiment was a rousing success and I must confess, I like these much better than the many, many store bought Fudgee-Os I ate as a kid. Maybe it was time for grown-up Fudgee-Os.

Makes about 2 dozen completed sandwich cookies.

Chocolate Wafer Cookies

Sift  together and set aside:

1 ½ cups flour
1 ½ cups cocoa

Cream together until well combined:

½ cup butter
1 cup brown sugar
3 tsp vanilla extract

Add

4 egg whites

Beat until light and fluffy. Fold in the dry ingredients until a soft dough forms. Form the dough into a roll about 2 ½ inches wide, wrap in plastic wrap and chill for a couple of hours or overnight.

Preheat oven to 350 degrees F.

Using a very sharp knife, cut off thin slices of the chilled dough, about ¼ inch, and place on a parchment paper lined cookie sheet. Bake for about 12 minutes. Cool on the cookie sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Fudge Filling:

Melt together

1 cup chocolate chips

2 tbsp butter

Don’t let the chocolate mixture get too hot. You want the chocolate to be just melted but not hot.

Blend in until smooth:

1 cup icing sugar (powdered sugar)
4 tbsp milk

Spoon the fudge filling into a piping bag with a large plain round tip (or just a Zip-loc bag with the corner snipped off) and squeeze some of the filling onto the center of half the cookies. Place the other half of the cookies on top and press down to evenly spread the fudge to the edges of the cookies. Allow these cookies to sit for a couple of hours for the fudge to set up before serving.

Nutella Fudge Crumble Bars

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Nutella Fudge Crumble Bars

Crumble bars have been a favorite of mine since childhood. As a beginner baker when I was still a child, I remember experimenting with the filling for the iconic Newfoundland favorite Date Crumbles , adding many different fillings from blueberry to apple to apricot and that experimental inspiration hit me again this week. I originally intended to make a plain chocolate fudge filling for these delicious buttery, crunchy bars but spied a Nutella bottle at the last minute and decided that I just had to add some of that to the mix as well. The result was amazing! The kids absolutely love them and Spouse, who normally can show great restraint, had more than her fair share too. We will be making these again and again, I just know it.

In a large bowl toss together:

• 2 tsp baking powder
• 2 cups rolled oats (large)
• 2 cups flour
• 1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1 ½ cups butter, cut in small cubes

This mixture should hold together when squeezed in your fist.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased or parchment lined baking pan. Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers. Bake for 40 minutes at 350 degrees F or until golden brown.

Nutella Fudge Filling

In a double boiler melt together until smooth:

• 1 cup chocolate chips
• 1/2 cup whipping cream (or evaporated milk)
• 1 cup Nutella

Don't let this mixture get too hot, as soon as the chocolate is melted, take it off the heat. Add:

• 1 cup icing sugar ( i.e. powdered sugar, confectioners sugar) 

Blend in until smooth.

Chocolate Vanilla Marble Freezer Fudge

Scrumptious, lip-smacking good and oh so yummy!  Words to describe my favorite fudge.  I love to make big batches of this fudge and store it in the freezer.  This way, whenever my little love would like a treat (well, me too) I have small chunks of fudge ready to go. 

This fudge has nourishing ingredients, so I don’t feel guilty about serving it.  It has good fat, omega 3 fatty acids and CLA (conjugated linoleic acid) from the pasture butter.  The fat helps the body absorb minerals and is a good source of vitamin D, E and K.  The raw honey is naturally antibacterial, antifungal and a natural antibiotic.  The raw cacao powder is full of antioxidants, magnesium, iron, calcium and protein.

Chocolate Vanilla Marble Freezer Fudge

This yummy chocolate and vanilla goodness is so easy to make.  Make sure to lick the beater and spatula or share it with a special someone, don’t let any go to waste. 

Equipment: Standing Mixer and Bowl, Food Processor or Hand Mixer, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

Vanilla Fudge

        ·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey (I use local raw clover creamed)

·      2 teaspoons gluten-free organic vanilla extract (I use Simply Organic)

Chocolate Fudge

• ½ cup pasture butter* (See Resources)
• ½ cup raw honey
• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1.     Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 

2.    Make Vanilla Fudge first.  Add ½ cup pasture butter, ½ cup raw honey and 2 teaspoons vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Stop mixer and scrape down mixture with a spatula.

3.    Place Vanilla Fudge mixture into small mixing bowl and set aside. 

4.    Make Chocolate Fudge. Add ½ cup pasture butter, ½ cup raw honey and 1 teaspoon vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

5.     Place Chocolate Fudge mixture in bowl with Vanilla Fudge mixture. 

6.    Using a chopstick or knife, gently stir the two together just until the two are slightly mixed together.  The key is not to “mix”, just lightly stir making  figure eights or “S” lines like a snake.  This only takes seconds, you do not want to over mix.  

7.     Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

8.    Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 

9.    Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 

10.  Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.

Dairy-Free Option: Use coconut oil.

*You could also use ghee or coconut oil if you prefer.

This post is part of Foodie Wednesday @ Daily Organized Chaos, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Cooking Thursday @ Dairy of a Stay at Home Mom, Fresh Bites Friday @ Real Food Whole Health, Fresh Food Friday! @ la bella vita, Freaky Friday @ Real Food Freaks, Friday Food @ MomTrends, Fat Camp Friday @ Mangoes and Chutney, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend Link-Up @ Nourishing Treasures, Sweets This Week @ Sugar Bananas!, Whatcha Got Weekend @ Lolly Jane Boutique, Homestead Barn Hop @ The Prairie Homestead, Mangia Mondays @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals For Busy Moms, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Real Food 101 @ Ruth's Real Food, Made By You Monday @ Skip To My Lou, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Hearth and Soul Hop! @ Mom's Sunday Cafe, and Tasty Tuesday @ Nap Time Creations. 

Chocolate Elderberry Freezer Fudge

Homemade fudge is a favorite at my house.  I make it often with my little love; she’s the best helper and loves to sample the deliciousness as we make it. 

This nourishing fudge is absolutely delicious and so simple to make.  It uses five ingredients all of which I almost always have on hand.  I feel good about serving it to my little love as a treat because it is a good way for me to get pasture butter into her.  Ah the benefits of pasture butter … it’s loaded with omega-3 fatty acids and CLA (conjugated linoleic acid), it helps your body absorb minerals, it is a good source of vitamin D, E and K, it helps prevent tooth decay and is a good source of Activator X (to learn more about Activator X, CLA, omega 3 and the benefits of pasture butter, check out the book Cure Tooth Decay {*affiliate} by Ramiel Nagel).

Elderberry & Rose Hip Syrup adds a unique flavor to this fudge.  It also adds more health benefits (see my Elderberry & Rose Hip Syrup recipe for more information).  This fudge recipe is truly divine!  Enjoy!

Chocolate Elderberry Freezer Fudge

This yummy, healthy, chocolaty goodness is so easy to make.  Try some today!  Make sure to lick the beater and spatula or share it with a special someone, don’t let any of the delicious fudge go to waste. 

Equipment: Standing Mixer and Bowl, Food Processor or Hand Mixer, Spatula, Plastic Wrap or Parchment Paper

• ½ cup pasture butter* (See Resources)
• ½ cup raw honey (I use local raw clover creamed)
• ¾ cup raw organic cacao powder
• 3 tablespoons Elderberry & Rose Hip Syrup (See link for recipe)
• 2 teaspoons gluten-free organic vanilla extract (I use Simply Organic)

1.     Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl).  Add pasture butter and raw honey to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Stop mixer and scrape down mixture with a spatula.  

2.    Add cacao powder, elderberry rose hip syrup and vanilla.  Turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy, fluffy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

3.    Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

Fudge folded up and ready for freezer.

4.    Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 

5.     Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 

6.    Cut into small squares, strips, chunks or whatever shapes you desire.    

My little love enjoying the view.

Yield: Varies, about 15 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.

Dairy-Free Option: Use coconut oil instead of pasture butter.

*You could also use ghee or coconut oil if you prefer.    

*Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.  


This post is part of Pennywise Platter Thursdays @ The Nourishing Gourmet, Real Food Weekly @ The WHOLE Gang, Fresh Food Friday @ La Bella Vita, Fight Back Friday @ Food Renegade, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Fresh Bites Friday @ Real Food Whole Health, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online!, Hearth and Soul Hop @ Mom's Sunday Cafe, Made From Scratch Tuesday @ From Mess Hall to Bistro, Traditional Tuesdays @ Real Food Whole Health/Traditional Food Blog Carnival Hop, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Good & Tasty Tuesday @ Stay At Home Babe, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, What's Cooking Wednesday @ The King's Court IV, Tuesdays At The Table @ All the Small Stuff, Whole Health Weekend Link-Up @ Nourishing Treasures, Recipe Sharing Monday @ Jam Hands, and Tea Party Tuesday @ Sweetology.   

Triple Chocolate Fudge Sundae Cake

Sometimes it's just a matter of combining a few recipes to come up something new so this one is really just a revisit of other recipes combined in this cake. My daughter's 11th birthday was last week and she gave pretty explicit instructions for her birthday cake that she dreamed up herself. She is always partial to an ice cream cake and this year was no different than last.

This cake combines our standard chocolate cake recipe which follows with a chocolate ice cream recipe and our recently featured Hot Fudge Sauce recipe which can be found here:

http://rockrecipes.blogspot.com/2009/01/flakey-fudge-sundae-homemade-fudge.html

Chocolate Ice Cream

In a medium saucepan, whisk together well, until pale and thickened

3/4 cup sugar

4 egg yolks

1/3 cup cocoa (add another couple of tablespoons if you like a darker chocolate flavour)

Slowly whisk in

2 cups scalded whole milk

Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.Chill the custard until cold.Whip to soft peaks

1 cup whipping cream

Fold into the custard and process in an ice cream maker for about 25 minutes. Turn ice cream into a large bowl. Divide in 3 portions to spread between the cake layers.

Chocolate Cake

2 cups sugar

2 cups all purpose flour

3/4 cup cocoa

2 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup soured milk

1 cup black coffee

1/2 cup vegetable oil

1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Pour into 2 greased and floured 9 or 10 inch cake pans. Bake for 30-40 minutes at 350 degrees For until toothpick inserted in the center comes out clean. Cool thoroughly on a wire rack. Split into 4 layers.

Using a collar of a couple of layers of heavy-duty aluminium foil place the first cake layer on the cake plate and wrap and tape the aluminum foil collar in place around the cake to provide a form to construct the cake which can be removed later. Add 1/3 of the ice cream and then another layer of cake. Repeat until all the cake and ice cream are used, ending with a cake layer.

Freeze for several hours or overnight before removing the aluminum foil form. I like to let the frozen cake warm up slightly for a half hour or so to soften the ice cream to make it easier to cut. I have also held it in the refrigerator (not freezer) for a longer period of time. As long as the outside does not begin to melt, it will be okay.

Vanilla Whipped Cream

Whip to soft peaks:

2 cups whipping cream

3 tbsp sugar

1 tsp vanilla extract

Frost the cake with the whipped cream and serve the slices with the hot fudge sauce.