I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.
The “fudge” this recipe produces tastes almost exactly like the break-and-bake cookie dough squares you get in the refrigerated aisle — which means it’s wonderful.
This delicious concoction combines the best part of chocolate mousse (the chocolate, duh) with the ever-so-satisfying crunch of a crème brûlée. Plus, I got to play with my blow torch!
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.
I made these because the whole internet was freaking out about the solar eclipse, and I cheekily called them “Rice Eclipsie Treats” when I posted a picture on Facebook. But that’s not going to me get anywhere with search engine optimization. Plus they wouldn’t be relevant again until 2024, and, frankly, that’s silly ‘cause these are easy and yummy.
Baker on the Run 