Tuesday, January 12, 2010

Chocolate-Hazelnut Panini;s

Tiffani and I LOVE dessert and so naturally we LOVE dessert panini's. They are delicious, hot, and full of yummy goodness.

Chocolate-Hazelnut Panini’s


  • 1 loaf ciabatta bread

  • ½ cup hazelnut or almond butter

  • 2 tablespoons honey

  • ¼ teaspoon salt

  • 1 teaspoon ground cloves

  • 1 bar (4-ounce) bittersweet chocolate

  • 2 tablespoons butter, melted


  1. Cut the ciabatta into 5- by 3-inch rectangles and split horizontally.

  2. Stir the hazelnut butter, honey, salt, and cloves together and spread about 1 tablespoon onto each of the bread rectangles

  3. Layer with chocolate and top with remaining bread.

  4. Brush with butter and grill in a press until the chocolate melts.

  5. Cut into small triangles and sprinkle each with sea salt to serve.

  6. Don’t forget to roast a marshmallow to put on top. For the record Katie loves her marshmallow burned to a crisp and Tiffani loves her marshmallow to be a perfect golden brown.

We love it and so will you.
-Katie and Tiffani

Sunday, January 3, 2010

Oreo Fudge

Robert Redford once said,

"Health food may be good for the conscience but Oreos taste a hell of a lot better."

May we present, for our first recipe, Easy Oreo Fudge.

Easy Oreo Fudge from Kraft Food & Family Holiday 08': Makes 25 servings


  • 8 oz. semi sweet chocolate

  • 1 can (14oz) sweetened condensed milk

  • 2 teaspoons vanilla

  • 1 1/2 cup mini Oreo cookies (about 37)


  1. Reserve 25 mini Oreos. Cut the remaining cookies in half and set aside.

  2. Line an 8-inch square pan with foil, with ends of foil extending over sides.

  3. Microwave the semi sweet chocolate and sweetened condensed milk in a microwavable bowl on high for 2 to 3 minutes, or until chocolate is almost melted, stirring after 2 minutes. Stir until the chocolate is melted.

  4. Blend in the vanilla.

  5. Stir in the halved mini Oreos.

  6. Spread the fudge into the prepared pan. Top the hot fudge with the whole mini Oreos, arranged in 5 rows of 5.

  7. Refrigerate for 2 hours or until firm.

  8. Cut into 25 squares.

We love it and so will you.

-Katie and Tiffani