Where do I even start?

This is my first post since launching FoodieCrush magazine. And akin to the nervous excitement of planning a wedding or the anxiety of childbirth—events you go through in life that you’ve put time, energy and emotion into, and you’re not sure what to expect when it actually DOES happen, then all of the sudden, POOF, its done, the hard part’s over—I’ve finally emerged from the past week with a clear head after luxing in a warm and fuzzy glow.

There’s still a bit of work to be done: The iPad version is available now and a downloadable PDF and on demand printed version will be ready for your hot little hands next week.

But in the meantime, thank you to everyone who helped ring the bells, raise the flags and lend support with the announcement of the mag. It was such a trip for my bleary morning eyes to see the first text come in on my phone with a congrats from Mountain Mama Cooks (seen with Cookin’ Canuck in the Aprés Eats feature of FoodieCrush magazine, page 62) and for me to be so pleased someone out there liked it.

That’s all I wanted and hoped for, to have those that were featured in the mag happy to be a part of the outcome. Anything else would be gravy. And then to see the comments start popping randomly onto my screen, to see the amazing feedback and support from bloggers, friends and family and new fans alike, was such a reward.

Huge thanks to everyone involved in the mag, and if you haven’t checked it out yet, please do. These contributors put so much time and effort into their stories, photography and recipes, they have such amazing stories to tell, and now an opportunity to do it— beyond their blogs.

I couldn’t think of a better way to celebrate than with my one of my all-time favorite recipes and one that this year helped serve a worthy cause: My mom’s fudge.

My mom makes it every Christmas, only at Christmas, and usually eats it for breakfast with her coffee. Yes, it’s THAT good. The recipe originally comes from my grandma, but to me it’s all my mom.

I took a double batch of the fudge as my contribution to the Salt Lake City Cookie Swap, part of the national Cookie Swap organized by Three Many Cooks (check out pics of the NY Cookie Swap) benefitting Cookies for Kids Cancer.

Following is the recipe, in my mom’s words, exactly from her e-mail because this isn’t something you want to mess up, and a few pics of the Salt Lake City food bloggers who attended the Cookie Swap fundraiser. Enjoy!

The Best Homemade Fudge with Pecans
 
Ingredients
  • 1 stick butter, or 8 tablespoons (room temperature)
  • 12 oz. package Ghirardelli semi sweet chocolate chips
  • 2 cups of sugar and
  • ⅔ cup evaporated milk, until mixed
  • 12- 15 large, fresh marshmallows
  • ¾ cups chopped nuts (I use pecans)
  • 1 teaspoon vanilla
Instructions
  1. In a large mixing bowl, add:
  2. 1 stick butter, or 8 tablespoons (room temperature)
  3. 12 oz. package Ghirardelli semi sweet chocolate chips
  4. Set aside
  5. 2. In a large pan stir together:
  6. 2 cups of sugar and
  7. ⅔ cup evaporated milk, until mixed
  8. Then add 12- 15 large, fresh marshmallows
  9. Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
  10. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:
  11. ¾ cups chopped nuts (I use pecans)
  12. 1 teaspoon vanilla
  13. Continue to stir vigorously until it is very well mixed. [I kind of beat it by hand with the spatula]
  14. Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut. FYI Recently I’ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller
  15. I hope this helps, if not we’ll have a cooking demonstration. Love, P (that's my mom)

FoodieCrush Magazine Chocolate FUdge

FoodieCrush Cookie Swap for Cookies for Kids CancerFoodieCrush Cookie Swap for Cookies for Kids CancerFoodieCrush Cookie Swap for Cookies for Kids CancerFoodieCrush Cookie Swap for Cookies for Kids Cancer
FoodieCrush Cookie Swap for Cookies for Kids Cancer our hostesses with the mostesses, Becky of The Vintage Mixer and Heidi of SLC Foodie

FoodieCrush Cookie Swap for Cookies for Kids Cancer

And here’s a sampling of some of eats we enjoyed at the swap:

Snickerdoodle Biscoff Sandwich Cookies from Two Peas and Their Pod

Sugar Cookie Bars from Completely Delicious

FoodieCrush Magazine Cookie Swap for Cookies for Kids Cancer

Bacon and Caramelized Onion Quiche from Mountain Mama Cooks

Citrus Cranberry Cream Cheese Danish Braid from Barbara Bakes

http://barbarabakes.com/2011/12/citrus-cranberry-cream-cheese-danish-braid-and-a-hodgson-mill-giveaway/

All photos by Heidi Larsen/FoodieCrush

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