Easy, Festive 5-Minute Fudge, Easter Style

So, you know when you are trying to cut back on your coffee-intake (for the sake of your thyroid!) and you find a cupboard full of easter candy, because you have a compulsion to buy cute holiday candies just because they’re so darn cute and all of a sudden you just have to make something with those adorable candy eggs or else you will eat the whole bag right now?  (Maybe I should just go have that cup of coffee after all.)

Yeah that.  That made this happen.  Easy, perfectly creamy, 5-minute fudge, topped with chopped up easter colored, candy coated malted eggs.   (Also known as Robin’s Eggs, but you know…)

easy, festive 5-minute fudge | Sweet Anna's

You should probably try this soon.  I’m pretty sure you’ve got these simple ingredients in your cupboard/fridge and if you’re at all like me you’ve got some easter candy that needs a good use.  You can top these with any cute easter candy you want!  M&Ms, peanut butter cups, cadbury creme eggs anyone?!

Of course you could also just make this plain, but seriously…  why would you even do that?  (Oh right, you might be just like my husband, who doesn’t like it when I “contaminate” his fudge!  If that’s you…  go ahead.  I’ll look the other way!)

However you top it, do it soon.  And then eat it warm with a spoon (ok, ok, or let it chill like the rule follower you are!) and make it again for easter!

easy, festive 5-minute fudge | Sweet Anna's

Easy, Festive 5-Minute Fudge, Easter Style

Ingredients

  • 1 2/3 cup sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1/4 cup mini-marshmallows
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped easter candies

Instructions

  1. In a medium saucepan, stir the sugar, evaporated milk, butter and salt together, melting and stirring occasionally over medium heat until the mixture just comes to a boil. Set a timer for 5 minutes (hence the 5-minute-fudge name!) and boil the mixture, stirring constantly for the 5 minutes.
  2. Turn off the heat and quickly stir in the chocolate chips, marshmallows and vanilla, stirring until the marshmallows have melted and the mixture is smooth.
  3. Spread this mixture into a buttered 8" square baking dish and let sit for about 5 minutes, before sprinkling the easter candies onto the top and pressing down gently.
  4. Let cool completely before cutting into small squares and serving. Store any leftovers in the fridge for up to a week!
http://sweetannas.com/2015/03/easy-festive-5-minute-fudge-easter-style.html

white chocolate cinnamon chip pretzel bark & BIG news!

You guys…  guess what?!?  I AM WRITING A COOKBOOK!!!  (Yes, all-caps on purpose…  I am excited!)

Some of you have been wondering what’s been going on behind the scenes here at Sweet Anna’s (I know I’ve been pretty quite lately and I’m so sorry about that!!), so here it is…  I am writing a cookbook!

My first ever, really real, printed and bound cookbook!!

I can’t wait to share more with you as I work on this big project over the next several months.  One thing I can tell you now…  keep your eyes open for a Holiday 2015 release date!  (Eeeeek!)

And the real reason you are here reading this…  White Chocolate Cinnamon Chip Pretzel Bark.  Just 5 ingredients and less than 5 minutes of work, and you’ve got a fabulous, sweet & salty treat you will love.

White Chocolate Cinnamon Chip Pretzel Bark | Sweet Anna's

Whip this up soon (or get one of your kids to make it for you…  it’s that easy!)… you won’t regret it!!

white chocolate cinnamon pretzel bark & some BIG news!

Ingredients

  • 1 cup white chocolate baking chips
  • 1/2 cup cinnamon baking chips
  • 1/2 teaspoon coconut oil
  • 1 cup small pretzels
  • sprinkle of sea salt

Directions

Place the white chocolate chips in a small bowl. Place the cinnamon chips and 1/2 teaspoon coconut oil into another small bowl.

Microwave both bowls for 20 seconds at a time, stirring REALLY well in between each round until just melted and smooth. You don't want to heat the baking chips too much, just melt them!

Spread the melted white chocolate chips onto a piece of parchment or waxed paper, about 1/4 of an inch thick. Dollop the melted cinnamon chips all over the top of the white chocolate and then gently swirl with the tip of a butter knife until pretty and swirly.

Immediately press the pretzels gently into the top of the bark, covering as much area as you would like, and then sprinkle lightly with sea salt.

Let the bark cool at room temperature for 1-2 hours until completely set. Cut or break into pieces and serve immediately or store in an airtight container at room temperature for up to 3 days. (If they last that long!) ;o)

http://sweetannas.com/2015/01/white-chocolate-cinnamon-chip-pretzel-bark-big-news.html

cinnamon sugar butter cookies

Well now, isn’t that just a lovely thought?  Cinnamon & Sugar in a butter cookie?  Why didn’t I think of that before!?

The cookie uses my favorite buttery, dense norwegian shortbread base, with a lace of cinnamon and a dusting of cinnamon-sugar on top.  And the best part – there are only 6 ingredients, that I’m almost positive you have in your kitchen right now.  All good things, right?

cinnamon sugar butter cookies

Yes, I know it’s similar in concept to a Snickerdoodle, but not being a huge Snickerdoodle fan myself, I am much happier with these.

Give these a try the next time you are craving a cinnamony, buttery treat but yet you just don’t feel like getting your hands dirty.  (Does anyone else get tired of the mess of rolling cookies in sugar, like I do?!) These are a much quicker, much butterier (Is that a word?!?), and much cleaner cookie to make.

Amen, amen, amen!

Oh you guys.  I wish you could just SMELL these cookies.  I really do.  Even if you can’t eat them (diet, allergies?!) please just make them to enjoy the achingly cozy aroma (and then give them to your friends or neighbors!).

All the glorious smells of fresh homemade cinnamon rolls, in a fraction of the time and effort.  Make these once and you’ll make them again and again.  I promise!

cinnamon sugar butter cookies

cinnamon sugar butter cookies

Yield: makes over 4 dozen medium cookies

Ingredients

    for the dough:
  • 2 cups butter, softened
  • 2 cups sugar
  • 1 large egg, room temperature
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 5 1/4 cups flour
  • for dusting, stir together:
  • 1/4 cup sugar
  • 3 tablespoons ground cinnamon

Directions

Preheat the oven to 375ºF. Line several baking sheets with parchment paper and set aside.

In a large mixer bowl, cream together the butter and sugar until very light and fluffy, about 3-5 minutes. Beat in the egg, salt and cinnamon until well mixed.

Mix in the flour, on low speed, until just well combined. Scoop the dough (using a spoon, or a medium pastry scoop) onto the parchment-lined baking sheets, at least an inch apart.

Press the balls of dough down to about 1/4" or so thickness with a fork dipped in cold water. After you have pressed down all the dough on a cookie sheet, go back and generously sprinkle each cookie with the cinnamon and sugar mixture.

Bake for 8-10 minutes, until just set and very lightly golden brown around the edges. Let cool completely before storing in an airtight container in the freezer for several weeks!

http://sweetannas.com/2014/12/cinnamon-sugar-butter-cookies.html