Chocolate Raspberry Truffles

This is a simple, but elegant little chocolate treat with a complementary raspberry flavor. I think it would be a fine and fabulous Christmas gift.

1 (15 oz.) can sweetened condensed milk

2 (12 oz.) bag Ghirardelli semi-sweet chocolate chips

2 Tbls. butter 

2 Tbls. seedless raspberry jam

1 Tbls. raspberry extract

1/2 cup confectioner's sugar (for coating)

 

1. In microwave safe bowl, heat milk, butter, jam, and extract for 3 minutes on high heat. 
2. Pour in chocolate chips and stir until completely melted. 
3. Cover with plastic wrap and freeze for 30 minutes. 
4. Form balls using teaspoon and roll in confectioner's sugar. 
5. Let set in refrigerator until ready to serve. 

Serves 12

Mexican Ice Cream Sundae Bowl

If you like fried ice cream, but only enjoy this scrumptious dessert at your favorite Mexican Restaurant, then you will love this recipe that tastes like fried ice cream, but is a snap to make at home.

1/4 cup canola oil for cooking
4 uncooked flour tortillas (found in refrigerator section of grocer)
1/2 cup granulated sugar
1 Tbls. ground cinnamon
1/2 gallon premium vanilla ice cream
honey
sweetened whipped cream
maraschino cherries

1. In a medium skillet over medium heat, heat oil. 
2. Cook tortillas one a time until bubbles and is golden brown on each side, 2 turn once, about 3 minutes.
3. Immediately after removing tortilla from heat, place on plate.
4. Combine sugar and cinnamon and sprinkle both sides of warm tortillas evenly with 2 tablespoons of cinnamon-sugar mixture.
5. Fit tortilla into a small bowl.
6. Add 3 scoops of ice cream.
7. Drizzle ice cream with honey and top with whipped cream and cherry.

Serves 4

Coconut and Lime Ice Cream Snowballs

Toasted Coconut and Lime Snowballs are an incredibly easy and quick dessert to make on the fly. They are refreshing and are good any time of the year. My youngest daughter devoured these last time I made them. Lovely in the winter.

2 cups shredded coconut
2 cups vanilla ice cream
4 limes

1. Evenly spread coconut on cookie sheet, let cool.
2. Bake in 300 degree oven for 6 minutes or until coconut is toasted.
3. Using a tablespoon, make 32 ice cream balls and freeze until ready to use in covered dish.
4. Zest both limes before cutting each lime into quarters.
5. Transfer toasted coconut to shallow bowl and roll each ice cream ball in it until coated on all sides.
6. Divide and sprinkle ice cream balls with lime zest. \
7. Serve with fresh lime wedges.

Serves 8

Utah Valley Magazine Christmas Dessert Winner

If you would like to read more about our Award Winning Evans Famous Fudge click on the link below:

Utah Valley Magazine Nov./Dec. 2011 Issue

In Good Taste
In the holiday food feature, our dessert cook-off winners are sharing three heavenly dessert recipes — including Shauna Evans’ famous family fudge recipe (shown below).

Being featured in Utah Valley Magazine was a dream of mine from the time when the magazine was delivered free to our Provo family mailbox. As a teenager, I loved perusing the pages about famous locals, shops, events, and restaurants. 

In December 2011, I was honored when our family fudge recipe won the magazine's Holiday Dessert Contest. A few weeks following a photo shoot in my Provo kitchen, I stood at the check out stand at Macey's and smiled brightly as I turned to the page where I was featured. 

It was a simple dream--not exactly significant, but nonetheless, a dream realized and aren't those the best kind?

Homemade Milk Chocolate Fudge

2 (7 oz. ) giant Hershey Bars

2 (7 oz.) milk chocolate Symphony Bars

2 cups walnuts, crushed

1 cup butter (2 cubes)

4 cups granulated sugar

2 1/2 cups mini marshmallows

1 (13 oz.) can evaporated milk

1. In large bowl, break up chocolate bars into medium chunks.

2. Add butter and walnuts to bowl with chocolate. 

3. In heavy, large stock pot, marshmallows, sugar, and milk. Stir. 

4. Cook on medium heat until mixture comes to a boil. 

5. Once mixture comes to boil, stir constantly for 7 minutes while boiling.

6. Immediately pour hot mixture over chocolate and butter in large bowl.

7. Stir with large spoon until fudge is no longer shiny.

8. Pour into buttered 9 X12 glass dish.

9. Let cool to room temperature then cover and refrigerate for 12 hours before serving. 

10. Cut into 2 inch pieces. Store covered in refrigerator.

This recipe has been in our family for over three decades. It was a recipe we kept close to our hearts. It was truly a family favorite. At one time, my brother started a business selling our famous family fudge. It was not until December 2011 that I received permission from family members to share this recipe with the public. Then I decided to submit it to Utah Valley Magazine's Holiday Dessert Contest. I was thrilled when I won and had the fun experience of being featured in the December Issue.

Lavender Shortbread Cookies

1 1/2 cups butter, softened
2/3 cup granulated sugar
1/4 cup powdered sugar
1 tablespoon dried lavender
1 teaspoon fresh lemon zest
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt

In a medium bowl, cream together the butter and sugars until light and fluffy. Mix in lavender and lemon zest. Combine flour, cornstarch, and salt. Mix flour mixture into butter mixture until well blended. Divide into two balls, wrap in plastic wrap and flatten to about 1 inch thick. Refrigerate until firm, about 1 hour.

Preheat oven to 325 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Place on cookie sheets.Bake for 18 to 20 minutes or just until cookies begin to brown at the edges. Cool for a few minutes on baking sheets then transfer to wire racks to cool completely.

For a fun little touch, I filled two lavender shortbread cookies with homemade honey lavender ice cream. This recipe is very decadent. The cookies are flaky and the ice cream tastes like creme brulee. For me this ice cream is very FRENCH! My daughter and I went to a gourmet ice cream stand on the corner of the Notre Dame Cathedral in Paris called Esmerelda. Don't you love the name borrowed from Victor Hugo's Hunchback of Notre Dame. It is there that they serve up the most unusual ice cream flavors including basil, lavender, tiramisu, etc.

Red Mango Pomegranate Frozen Yogurt

4 cups Greek style yogurt

3/4 cup granulated sugar

1/3 cup POM pomegranate juice

For ice cream maker:

ice cream rock salt

ice

Directions:

1. Place all ingredients in ice cream canister.

2. Attach dasher and lid. Layer ice and salt around canister.

3. Let machine churn for about 30 to 45 minutes or until ice cream machine stops spinning and the yogurt is frozen.

When I found myself going to Red Mango twice a week for their Pomegranate Yogurt, it became necessary to create this fabulous dessert at home. I am rather fond of this frozen, tasty treat.

Spice Cake Balls

Cake Balls are the bomb. My son's friend put these on his Christmas list this year. My daughter gave bags of chocolate and spice cake balls to her school teachers. This is one of those treats that is hard to leave alone. They are bite size and wonderfully delicious.

1 box spice cake:

bake according to package directions

1 recipe vanilla cream frosting:

3 to 4 cups powdered sugar

1/3 cup butter, softened

2 to 4 tablespoons half and half or whole milk

1 teaspoon vanilla

pinch of salt

3 cups white bark or white chocolate chips for dipping.

1. In medium bowl, combine sugar, butter, vanilla, salt, and cream until thick and smooth.
2. Add more cream until desired frosting consistency. 

3. In large bowl, crumble baked cake.
4. Add 2 cups of frosting to crumbled cake.
5. Stir to combine. Cake and frosting mixture should be sticky. If too dry, add more frosting.
6. Using melon baller, make small balls the size of a quarter.
7. Place balls on cookie sheet or in glass dish.
8. Freeze for approximately 2 hours or until well set.
9. Melt chocolate or bark in microwave safe bowl for 25 seconds at a time. Stir between cooking times. Be careful not to get liquid on chocolate or it will harden. Do NOT overcook or chocolate will burn.

10. Carefully dip each spice cake ball in white chocolate.
11. Let chocolate set before serving. May place in refrigerator to help set more quickly.

Chocolate Chip Cookies

2 1/4 cups flour

2 eggs, room temperature

1 cup white granulated sugar

1/2 cup brown sugar

1 cup butter

2 cups Guittard chocolate chips

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

In medium bowl, cream butter and sugar. Add eggs and vanilla. Stir to combine. In separate bowl, combine flour, salt, and baking soda. Combine butter and flour mixture. Add chocolate chips. Refrigerate dough for 30 to 60 minutes. Bake in 350 degree oven for 12 to 13 minutes or until cookies are golden brown on edges.

What makes cookies really good? The answer is quality ingredients. Use real vanilla, butter and fine chocolate. This makes the difference! These are quintessential cookies--crispy and chewy.

Strawberry Ice Cream

1 pint cream

5 cups milk

1/2 teaspoon salt

2 cups sugar

1 cup frozen or sweetened fresh strawberries

1. Combine all ingredients in ice cream canister.

2. Place dasher and lid and place in outer canister.

3. Layer ice and rock salt around inner canister. Turn on machine.

4. Ice cream is done when dasher stops and ice cream is thick.

My dad has been making Strawberry Ice Cream for as long as I can remember! It is the designated treat on the Fourth of July!! 

Chocolate Mousse Balls

1 (12 oz.) frozen whipped topping

3 (7 oz.) Hershey's giant milk chocolate bars

2 cups vanilla wafers, crushed

1. In microwave, heat broken pieces of chocolate 25 seconds at a time. Stir between each interval. Do not over heat. (Chocolate is unforgiving when burned--kind of like women.)

2. Let frozen whipped topping sit at room temperature for 20 minutes then add melted chocolate. If cool whip is too cold when you add warm chocolate, then it will clump. No worries. Just add clumped mixture to microwave and heat for 15 second intervals, stirring between each until mixture is light brown and looks like chocolate mousse.

3. Using a large spoon, scoop golf size balls of mousse mixture and coat with crushed vanilla crumbs. Place on cookie sheet lined with tin foil. Freeze or refrigerate until set about 1 hour. Keep in refrigerator to store.

These are my kids and nephew's favorite treat.They request these for each family gathering--no matter the season. They are a  bite-size cool mousse treat.

Lemon Ice Cream

4 cups sugar

3/4 cup fresh lemon juice

2 tablespoons lemon zest

2 quarts milk

1 pint cream

Add all ingredients in listed order to ice cream canister. Secure dasher and place canister in outer ice cream chamber. Fill with ice alternating with rock salt. Start the churner. When the churner stops after approximately 30 minutes, the ice cream is done!

This recipe is Pat Edward's. Her daughter, Ann Cannon, Deseret News Columnist shared a variation of this recipe in her May column. Even though I usually prefer chocolate desserts, this is my favorite flavor of ice cream.

5 Layered Bars

1 package graham crackers, crushed

1 cube real butter, melted

1 (15 oz.) sweetened condensed milk

2 cups milk chocolate chips

1 1/3 cup shredded coconut

1 1/3 cup walnuts, crushed

In 9 X 13 glass baking dish, spread graham cracker crumbs. Pour butter over crumbs and combine with fork. Evenly pat cracker crust down evenly on bottom of dish. Evenly pour milk over crust. Sprinkle with chocolate chips, walnuts, followed by coconut last. Bake in 350 degree oven for 25 minutes or until coconut is toasted brown. Let cool before serving.

These bars are amazing. This is a childhood favorite. I made these every Sunday as a teenager. I could not get enough of them.

Chocolate Mousse

8 oz. bittersweet chocolate, chopped

7 egg yolks, beaten

4 tablespoons sugar

1 pinch salt

7 egg whites

1 cup heavy whipping cream

1. Melt chocolate in double boiler. (One pan placed over a pan of simmering water.) Stir occasionally until almost melted. Remove from heat. Stir until smooth. Make sure you do not get any liquid on the chocolate or it will harden. You may also melt the chocolate in the microwave 30 seconds at a time. Stirring between each turn. Cool slightly.

2. In separate bowl, whip cream and 2 tablespoons sugar until medium stiff peaks form. Set aside.

3. In another bowl, whip egg whites with 2 tablespoons sugar until soft peaks form. Add salt. Whip until stiff peaks form. Fold in egg yolks.

4. Fold melted chocolate into egg mixture until combined. Then fold in whipped cream until blended. Spoon into dessert. Chill for one hour before serving. 

For chocolate bowls:
1. Melt 8 oz. milk chocolate in microwave 30 seconds at a time.
2. Blow up small water balloons to desired bowl size.
3. Line cookie sheet with waxed paper.
4. Dip balloon into melted chocolate then place on waxed paper.
5. Place balloons in refrigerator to set.
6. Once set, pop balloons careful to throw away all of balloon. 

Chocolate Mousse is especially elegant in a chocolate edible cup.

Ginger Snap Cookies

2/3 cup oil

1/3 cup molasses

1 cup sugar

1 egg, beaten

2 1/4 cup flour

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves, ground

2 teaspoons baking soda

Mix together oil, molasses, sugar, and egg. Combine dry ingredients and ad to oil mixture. Mix well. Roll into small balls and roll into sugar. Place on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Even though I think of gingersnaps as a holiday cookie, they are a spicy little cookie that people love year round especially with a cold glass of milk. 

Oatmeal Chocolate Chip Cookies

3 cups old fashioned rolled oats

2 cubes butter, softened (not margarine)

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup walnuts, crushed (optional)

2 cups premium milk chocolate chips

1. In large bowl, cream butter and sugars together.
2. Add eggs and stir to combine. Add vanilla.
3. In a separate bowl, combine, flour, baking soda, and salt.
4. Add flour mixture to butter mixture. Stir. Add oats, chocolate chips, and walnuts.
5. Bake in 350 degree oven for 11 to 12  minutes or until golden brown.

Note: I use a baking stone instead of a cookie sheet. These cookies are absolutely addicting.

Chocolate Pie

 Pie Crust:

10 saltine crackers, crushed

4 egg whites

1 cup sugar

1 cup walnuts, chopped

1 teaspoon baking powder

1 teaspoon vanilla extract

Topping:

Half pint whipping cream

2 Tablespoons powdered sugar

1 giant Hershey bar (7 oz.)

1. In a bowl, combine crackers, walnuts, and baking powder.
2. In separate bowl, beat eggs until stiff, gradually adding 1 cup sugar, and vanilla.
3. Fold eggs mixture in cracker mixture.
4. Put in greased pie tin and bake on 350 degrees for 30 minutes. Top of pie should be golden.
5. When cool, top with chocolate topping.

Topping:

1. Whip cream sweetened with 2 tablespoons sugar.
2. Melt chocolate bar in microwave 25 seconds at a time. Stir after each time.
3. Mix melted chocolate into whipped cream until combined.
4. Pour over top of cooled pie and let set in refrigerator for 4 to 6 hours.

This pie is decadent, rich, and not for the faint of heart. Usually too much for kids--except for my own. But for chocolate lovers, this is an absolutely dream! I'm not a fan of "pudding" pies. Pie is about fresh fruit, real chocolate, and cream whipped into a frenzy. Enjoy!

Chocolate Sheet Cake

2 cubes butter

1 cup water

1/4 cup cocoa, unsweetened

2 cups flour

2 cups sugar

2 eggs

1/2 cup buttermilk (sour milk using 1 Tbls. fresh lemon juice per one cup milk)

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

1. Mix flour, sugar, and salt in in large bowl. 

2. Melt butter in saucepan. 

3. Add water and cocoa. 

4. Bring to boil. 

5. Pour butter mixture over flour mixture. 

6. Add eggs, baking soda, milk, vanilla, and cinnamon. 

7. Mix well. 

8. Pour into greased, jelly roll pan. 

9. Bake in 350 degree oven for 15 to 20 minutes (until toothpick comes out clean). 

10. Frost with butter cream chocolate frosting.

Chocolate Butter Cream Frosting:

2 cups powdered sugar

1/2 cup cream

1/4 cup butter, softened

1 teaspoon vanilla extract

 1/4 cup unsweetened cocoa

1. In medium bowl, cream all ingredients together until smooth. 

2. Frost sheet cake when cool.

Every home cook should have a sheet cake recipe in their personal collection. This one is fast and absolutely fabulous. Well, everything is bigger in Texas. And some would argue better. See what you think about this Texas Sheet Cake laced with vanilla and cinnamon.

Apple Crisp

6 tart apples, peeled, cored, and sliced (Granny Smith)

1 1/2 cups old fashioned rolled oats

3/4 cup brown sugar

1/2 cup butter, softened

1/4 cup flour

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 resealable bag

1. Place apples in 2-quart casserole dish.
2. Put remaining ingredients in medium bowl and stir to combine.
3. Spread oat mixture over apples and bake in 375 degree oven for 40 minutes.
4. Serve warm with sweetened whipped cream or vanilla ice cream.

This recipe is homey and delicious!! It's quintessential comfort food. The topping tastes like a homemade oatmeal cookie.

Crepes

3 eggs

1 1/2 cups milk

1 cup flour

1 tablespoon butter, melted

1/2 tsp. salt

1. Combine all ingredients in blender. 

2. Using a 1/2 cup of batter, spread on a hot griddle.

3. Cook until golden on each side.

4. Technically, you only cook a crepe on one side, but I like to give it a quick flip before I plate the crepe. 

Crepes are incredibly versatile. They taste great filled with simple ingredients whether they be sweet or savory.