It's in the Bag, Gluten Free & The WoW Diet

Saturday, July 30, 2011

White Fudge

Apparently, I'm still stuck in Christmas mode. If you had this fudge, you would be too.

Normally, I'm not a white chocolate kind of girl, but this? This is A-MAZ-ING. In fact, last year I sacrificed my arm to a boiling pot of this fudge and it was worth it. I wear that scar like a sugary badge of honor. It is also a tradition. When December rolls around I actually have friends that ask, "Has The Bag Lady made any white fudge yet?" It's better than chocolate fudge. It's a heavenly dance of silky ecstasy across your tongue. It's smooth. It's creamy. It's delicious. It's entirely impossible to adequately describe. It must be EXPERIENCED! So, give it try... or track me down in December when there is a whole container at my desk.

White fudge
3 feet wax paper
Resealable bag: 1 cup sugar
3/4 cup canned butter
2/3 cup evap milk
1 -12 oz pkg white chocolate chips
1 7 oz jar marshmallow creme

Unfold wax paper and place on counter. In a large pot over medium heat bring to boil sugar, butter, and milk. Boil for 4 minutes or until candy thermometer reaches 230 degrees. Remove from heat and stir in marshmallow creme and white chocolate chips. Working quickly drop fudge by 1 teaspoon dollops onto waxed paper*. When cool remove and store in air tight container.

*Do NOT get lazy and pour it in a pan. Dolloping is a key aspect of this recipe. Not only does the fudge taste better in disc form, many of my Christmas memories revolve around The Bag Lady and I madly dolloping before the pot of fudge cooled. My dollops were always fat and ugly. Hers were always dainty with a delectably delicious curl. I always ate hers first. :)

Sunday, July 10, 2011

Cake Mix Cobbler

You've probably made cake with a cake mix. You may have even tried cake box cookies. But have you ever had cake mix cobbler? Today is your lucky day. It's quick and easy and bag meal friendly (as all of our postings usually are.) Best of all, you only use 3 ingredients.

Fruit cobbler
1 can fruit pie filling
1 yellow cake mix
1/2 cup canned butter, melted + 1 tbl. for buttering pan

Butter 9 x 9 pan. Spoon in fruit pie filling. Top with dry cake mix. Drizzle melted butter evenly over top of cake mix. Bake at 350 for 25-30 minutes.

If you're making this for kicks and giggles, remember to save your canned butter for a real emergency and substitute fresh. Since July is National Ice Cream Month, go ahead and top it with a scoop of nice vanilla bean.