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OK, who doesn’t love fudge candy? Here is a great version of See’s Fudge, to the best of my ability – and it is good.

• 12 oz. chocolate chips
• 1 cube butter
• 1 lb box of powdered sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup walnuts (optional)

Melt the chocolate and butter in a saucepan. In a large mixing bowl add the powdered sugar and eggs, mix well. Next add the melted chocolate mixture and vanilla. Mix thoroughly to incorporate completely. Add the nuts if desired and mix again. With a spatula pour chocolate fudge mixture into a greased 8×8: pan and refrigerate to firm. Slice into bite sized pieces and enjoy!

Tags: chocolate, fudge
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My mom’s family originally came from Massachusetts, and by the name of these incredibly good cookies, I am assuming that is their origin. Beacon Hill is a historic neighborhood of Boston, Massachusetts that along with neighboring Back Bay is home to about 26,000 people. It is a neighborhood of Federal-style rowhouses and is known for its narrow, gas-lit streets and brick sidewalks. Today, Beacon Hill is regarded as one of the most desirable and expensive neighborhoods in Boston. Whatever the namesake, these are a delicate meringue like cookie with a great chewy base. I double this recipe, too – just because!

• 1 cup chocolate chips
• 2 egg whites
• 1/2 cup sugar
• dash of salt
• 1/2 tsp vanilla
• 1/2 tsp cidar vinegar
• 3/4 walnuts, chopped fine

Preheat the oven to 350˚ F. Melt chocolate in a double boiler, or a metal bowl over boiling water. Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form (turn beaters off and pull straight up, if this forms a peak you are good). Beat in the vanilla and vinegar. Fold in the chocolate and walnuts.

On a greased cookie sheet drop by teaspoon full and bake for 10 minutes. Let cool completely.

Tags: chocolate
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I usually like to double this recipe, freeze half and eat the rest.

• 1/2 cup semi-sweet chocolate pieces
• 1/2 cup miniature marshmallows
• 1 tbsp water
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup brown sugar, packed
• 1/2 cup Crisco shortening
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups quick cooking rolled oats
• 1 cup chopped pecans

Preheat the oven to 350˚ F.

In a large saucepan melt the chocolate pieces, marshmallows and water over low heat, stirring constantly. Remove from heat. I next pour this into a Kitchen Aid mixer and add remaining ingredients except the oats and pecans. Turn on low and blend. Next slowly add the oats and pecans and mix thoroughly.

Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 12-15 minutes. Cool.

Tags: chocolate, oats
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I worked for a time at this wonderful classic French styled restaurant and catering company in La Jolla, California called Piret’s. It was located in a shopping center as a branch to the original in Mission Hills. I believe there was another up in Encinitas as well.

Anyways, I remember cooking and prepping, but the best was learning to make a beurre blanc. Dip some fresh french bread into this buttery sauce and I was in heaven. This though is a wonderful take on the classic chocolate mousse! I will try and find my old Piret’s cookbook and post the beurre blanc as well.

• 1/2 pound top quality semi sweet chocolate
• 10 egg yolks
• 1/2 cup sugar
• 1/4 cup Grand Marnier
• 2 cups heavy cream
• 1 1/2 tsp vanilla

Chop the chocolate and melt it in a metal bowl over hot water, stirring occasionally.

Beat the egg yolks and sugar until the mixture is fluffy and light. Wipe the underside of the bowl containing the chocolate so that no water drips into the mousse. Using an electric mixer on slow speed, beat the chocolate into the egg-sugar mixture a little at a time until just combined, working quickly so the chocolate does not harden. Beat the mixture on medium speed for 2 minutes. Reduce the speed to slow and blend in the Grand Marnier. Set the mixture aside.

Using a chilled bowl and beaters, whip the cream until it forms very stiff peaks, incorporating the vanilla as you beat.

Using a whisk, fold half of the whipped cream into the chocolate mixture, blending completely to lighten it. Using a chopping motion with a spatula, fold in the remaining whipped cream to create marbling.

Refrigerate the mousse at least overnight (don’t skip this step or the mousse won’t have the proper consistency) and spoon into dessert bowls to serve. The mousse will keep refrigerated for 2 to 3 days. This batch yields 8 servings.

Tags: chocolate, mousse
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