Nature’s intent, it says. Did nature truly intend for pineapples to be covered in chocolate? A question for the ages.
One which I believed I had the answer to.
In order to test my theory, I ingested a piece of pineapple covered in chocolate. Indeed, my hypothesis was confirmed.
The answer is no, in case you were wondering. Nature did not intend for pineapples to be covered in chocolate.
Because it’s gross.
Stop it, nature.
Cheesecake on a stick.
Covered in chocolate and nuts.
World, what hast thou wrought?
A full slice of cheesecake. Stuck onto a little wooden rod. Dipped in chocolate and crushed peanuts. Then frozen.
It…it was good.
Stop judging me…
Hope everyone had a good Valentine’s Day yesterday! If not, here’s a poem:
Roses are red, roses are white,
Roses are blue, and as black as the night.
Roses are pink, roses are peach,
Roses are orange; you could have one of each.
But chocolate tastes better than flowers.
Yep, it’s green.
But WAIT! This isn’t a recipe ‘blog!
Well, shut up, you (AKA me). Because…whatever and stuff.
Sometimes snacks are nice when writing, O.K.?
Anyway, I used to make fudge a lot. It tastes nice. But making fudge the “proper” way involves uncommon ingredients like extra-fine baking sugar, evaporated milk, and marshmallow goop; it also requires precise temperatures, and can generally be kind of an ordeal. Recently, however, I came across the notion of using canned frosting as a fudge base. It sounded a little crazy, but the basic makeup is pretty similar, so I thought I’d give it a try.
It turned out…like fudge. And was actually pretty dang good. I’m not sure whether to be indignant about having done things the hard way all this time, or excited about the possibilities of this method. Probably both.
Want to give it shot? Here’s what you’ll need:
That’s it. Seriously. A 12oz bag of chocolate chips, and a 15.6oz can of blue vanilla “Funfetti” frosting (for some reason the store didn’t have any regular vanilla frosting, so fine, thought I – I’ll just make it a thing).
Prepare as such:
- Melt the frosting in a sauce pan until it’s just about bubbling, stirring constantly.
- Mix in the chocolate chips until you have a nasty, homogeneous green paste (I use a beater prong for this type of stuff).
- Remove the pan from heat and keep stirring as it thickens (it tends to want to separate).
- Pour in the sprinkle things from the frosting (how are you supposed to open that sub-lid, anyway?)
- Dump the mixture into a foil-lined 8×8 pan or pie tin (it should come out in a mostly-clean, cohesive glop) and smooth it out.
- Refrigerate for a couple of hours.
- Lift the fudge block out with the foil, turn it over, and dump it onto a plate or cutting board.
- Chop the block into haphazard chunks, stick ’em in a Ziploc bag, and store at room temperature.
And thus you will have the easiest fudge ever. Which happens to be horrifyingly green. With multicolored crunchy splotches.