My Fantastic Creamy Fudge

Hey again everyone  nv and welcome to my cooking blog!

 My Creamy Fudge is a silky smooth candy treat you can make up to one month ahead and freeze!

It takes:

10 min plus chilling 

5 min cooking                        (Makes for 64 pieces)

Here is what you need:

16 squares semi sweet chocolate, chopped.

1 square unsweetenedchocolate, chopped.

1 can (14 squares) sweetened condesened milk.

11/2  teaspoons vanilla extract

1/8 teaspoon salt

Now Lets Start! 

1. line 20cm square baking pan with foil, extending foil above rim of opposit sides.

2. In 2 quart sauce pan, combine semisweet and unsweet chocolates and condensend milk. 

Cook stirring constantly, over medium-low heat until chocolates have melted and mixture is smooth, about 5 min.

3.Remove saucepan from heat, stir in vanila and salt. Pour chcolate mixture unto prepared pan, spread evenly. Refrigerate until firm, at least 4 hours or up to overnight.
4.Remove fudge from pan by lifting edges of foil. Invert fudge onto cutting board, discard foil. Cut into 8 strips and then cut each strip crosswise into 8 pieces. Place pieces between waxed paper in airtight container. Store at room temp' up to 1 week or refrigerate up to 1 month.

Each piece is about 55 calories

Hey Bloggers! My name is Tal Levy.I love baking so I create a cooking blog, hope you will enjoy!

My Famous Peanut Butter Cups

Hey again everyone!
Today I'll teach you how to make delicious peanut butter cups!

What you need is:

9 squares white chocolate, Swiss confectioner bars, chopped.

1 1/2 cups creamy peanut butter.

8 squares semisweet chocolate, choopped.

1/3 cup lightly salted peanuts, chopped.

1.Arrange 60 miniature paper or foil baking cups in jelly-roll pan.

2. In heavy 2 quart saucepan, heat white chocolate and 3/4 cup peanut butter over ow heat, stirring occasionally, until melted and smooth.

3. Meanwhile, in heavy 2 quart saucepan, heat semisweet chocolate and remaining 3/4 cup peanut butter over low heat, stirring occasionally, until melted and smooth.

4. Spoon warm chocolate-peanut butter mixture on top of chilled mixture in baking cups. Sprinkle with peanuts. Refrigerate overnight and store candies in airtight container in single layer. Refrigerate for up to week or freeze up to 1 month.

Each candy contains about 85 calories.

My Chocolate Wows

Hey everyone it's me again(:

After one bite of these cookies you will understand why I call them "Wows".

This is my recipe:

1/3 cup flour

1/4 cup unsweetened cocoa

1 teaspoon  salt

Chocolate

1/4 cups butter

Sugar

2 eggs

Vanilla

Chocolate chips

Now lets start

Preheat the oven to 325 . grease two large cookie sheets. In small bowl, mix everything together.

Drop batter by rounded teaspoons, 2 inches apart, on prepared   

Cookie sheets,

Bake for 13- 15 minutes.

Cool the cookies

And enjoy

Each cookie is about 102 calories.