Shoot.

Against my better judgement, I recently purchased a container of Nutella.  Not because I wanted to, but because Berry Boy requested this for his lunches.  I really didn’t want to buy it, considering what happened last time I bought this stuff, but I did anyway, you know, for my kid.

*cough cough*

I was pleased to see that I was doing very well – I made Berry Boy his buns with Nutella, and I only occasionally had a little Nutella on my toast.  And eventually one jar was gone, and I hadn’t even cleaned it out with my finger.

So, feeling confident, I purchased a second jar, and this morning I found myself eating spoonfuls of the Nutella while cramming pretzels in my mouth in between sips of coffee at 9am.

Yes.  I am the poster child for Self Control.

Ridiculously Good Recipes

Just in case you thought that we were at the end of our Toblerone Holiday recipes, I thought I'd better post this one right away so that we could get it over with. You know, like ripping off a band-aid.
Come on, you know you want it.

I present to you (and to your hips and thighs):

No-Bake Toblerone Cheesecake

(just when you thought it couldn't possibly get worse)

Oh yeah. And it tastes every bit as good as it looks.
The great thing (or should I say, one of the great things) about this cheesecake is that it's a no-bake, so when your oven is all busy baking stuff like turkeys and stuffing, you can still be whipping up this delectable little jewel.
It's creamy, it's smooth, it's un. be. lievable.

1 1/4C Oreo Baking crumbs
1/4C butter, melted
2 pkg (250g each) Cream Cheese, softened
1C Smooth Peanut Butter
1C sugar
2 bars (100g each) Toblerone, divided
1 1/2C thawed Cool Whip topping

MIX the crumbs and the butter and press firmly into the bottom of a 9" springform pan. Refrigerate 10min.

BEAT the cream cheese, peanut butter, and sugar on medium speed until well blended. Chop one bar of the chocolate and stir it into the cream cheese mixture. Fold in 1Cup of the Cool Whip. Spoon the mixture over the crust and refrigerate 3hours.

MICROWAVE the remaining 1/2C Cool Whip and 1bar of chocolate on HIGH for 1min. Stir until chocolate is melted and well blended. Cool slightly, then pour over the cake. Refrigerate until ready to serve.
(from: Kraft What's Cooking; Festive 2006)

now, how easy is that?
Next week we'll start on the cookies (insert evil laugh *here*)

Ridiculously Good Recipes

For this installment of Ridiculously Good Recipes: Christmas Edition, I present to you....

Toblerone Fudge

I would like to apologise in advance for this one. I'm very, very sorry for the weight you will gain making and eating this fudge. So sorry. I would also like to say, that if you have not already purchased a ginormous bar of Toblerone from Costco, then you may want to get one. Or two. If they're still there. I bought two, and I'm afraid it won't be enough (mostly because we picked at one until it was just about gone...there is now approximately 500grams of Toblerone chocolate located on my hips and thighs).

Let's begin.

You will need:
1/2C Sugar
1/2C Butter (not margarine)
3/4C evaporated milk
1 bar (400g) of Toblerone

LINE 8-inch square pan with parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.

BRING to full rolling boil on medium heat, stirring constantly. Boil 5 min., stirring constantly. Remove from heat.

ADD chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using parchment paper handles. Cut into 25 squares. Store in tightly covered container in the refrigerator.
(from: Kraft Canada What's Cooking; Festive 2006)

*tip: when you cut the fudge, it helps to wipe the knife blade with a damp or wet cloth between each cut so that you have nice clean cuts each time. Otherwise the creamy goodness of the fudge builds up on the blade and makes cutting a bit messy. OR, you can simply lick the fudge off the knife each time...but that would be gross. So use your finger instead.

This is a super easy fudge to make, and it is better than ANY fudge that I have EVER made. Now, I've only ever made one other kind of fudge, but seriously, this stuff is DEADLY. I can't keep it around long enough to serve to guests, it just disappears.