I love to bake with chocolate. I love to eat chocolate. Did I mention I love chocolate? Lord help me, it’s still 12 days until Christmas. I may need to break out the stretchy pants.
Considering my obsession with chocolate, some of my favorite chocolates to work with are from Chocoley. For me, one of the hardest kinds of chocolate to find that is celiac safe as well as peanut and nut free is white chocolate. For that reason, when the folks at Chocoley asked me if I might be interested in doing a holiday baking project with some of their products, I immediately requested some of their white chocolate.
I frequent enjoy reading the Magnolia Journal, a beautiful publication of Chip and Joanna Gaines. I always find the magazine to be filled with food for the soul, the stomach, and even the spirit. And I’ve never made a recipe yet of Joanna’s that my family hasn’t liked. So when I saw a recipe for Eggnog Fudge in the most recent issue of Magnolia Journal, I knew it would be my next baking challenge.
The recipe is not yet published online by Magnolia Journal, so I can’t share it with you here, but checkout their Winter 2019 issue for a peek. I will tell you, the recipe is limited to only a handful of ingredients some of which includes butter, white chocolate, sweetened condensed milk, and a few spices. I chose to use Chocoley’s white chocolate and I also used vanilla extract instead of rum extract. This recipe was a cinch to make and turned out beautifully.
In addition to being beautiful and easy to make, a little fudge goes a long way. This fudge is rich and decadent making one or two squares per person more than enough. This Eggnog Fudge would make an excellent addition to your holiday recipe rotation.
Not everyone is a fudge person, and I wanted to try a new kind of cookie that felt a little more holidayish without being too over the top. My family also adores Joanna Gaines’ chocolate chip cookie recipe, so I decided to tweak it. Although I’d love to share the recipe with you here, Magnolia Journal has not officially published this cookie recipe so I cannot. You could however trying searching for the recipe somewhere online.
I can tell you that for my remaking of this recipe I chose to swap out the chocolate chips for 1/2 cup of chopped Chocoley’s white chocolate and 1/2 cup of dried cranberries. These cookies are not gluten free so I cannot attest to their deliciousness, however, one recipe made between 30 and 40 cookies and they are already quickly disappearing. I’ll let that speak for itself.
And although this plate says it is reserved for Cookies for Santa, I’m thinking Santa might occasionally have a fancy for something other than cookies, so I popped some popcorn and then drizzled it with white chocolate that I dyed red and green to be more festive. This was so easy to make and is fantastic for a crowd.
Simply drizzle melted Chocoley’s white chocolate (dyed whatever color you wish) over popped popcorn and then mix well. I spread mine out on a piece of parchment paper to dry. Then enjoy!
If you are hoping to start your holiday baking soon, visit Chocoley to learn more about their products. I have been extremely impressed with their customer service and speed of deliveries. And I really love that their chocolate makes me look like fantastic baker without too much effort.
Sounds like Santa should be pretty well set at our house between fudge, cookies, and chocolate drizzled popcorn. Wonder if his reindeer will like them too or if I should make some chocolate covered carrots…