Snacember 22

I interrupt this previously scheduled post for a quick announcement.

They say with momentous news, it is better to just get it out, no preliminaries, no qualifiers, like ripping off a band-aid. And you all have been so lovely and supportive of me and my life, that I feel the need to be honest with you all.

I no longer have a Charming Suitor.

No one is more shocked than I, I can tell you that. After all, we have been talking about the future together for so long, that I was pretty sure that 2011 was going to be the year he popped the question.

Apparently I was wrong.

He didn't want to wait that long.

I am beyond delighted to share with you all that while I may not have a Charming Suitor anymore, I do have a freshly minted Charming Fiance, who surprised me last night with the world's loveliest proposal, which I think I said YES to about every third word he got out of his mouth, poor man. I know I share a lot, and I also know that you all will understand that I am keeping the specifics between he and I and the family....he signed on for me, not particularly for the whole public internet persona thing, and he has been a very good sport since the beginning. But I know that he approves of my need to share the joy with you all! Suffice it to say it was romantic, and exceeded all expectations, and I am floating on air and can't stop grinning. Especially since along with him I also get the whole Charming Family! As you all know, I adore my own family to to point of near delirium, and it has been one of the best things about CF to watch him fit in and build relationships and really fully embrace my family and be embraced by them. And now I get to double my immediate family...HOW COOL IS THAT?!?!

I am about the luckiest girl on the planet.

And now that I have shared the news, I return you to your previously scheduled post, which may not be nearly as exciting as an engagement, but does include a recipe for fudge, so how bad could it be?

Remember when the airlines used to give you snacks, instead of asking you to cough up fourteen bucks for a stale cookie the size of your head or a tube of Lay's Fake Pringles? Remember when the best thing they could give you were these cookies?

Spicy, sweet, not quite ginger snaps, not quite snickerdoodles, the Biscoff cookie of flights gone by is actually a version of a cookie called, somewhat ridiculously, a Speculoos. A spice shortbread cookie, often made with a combination of cardamom, cinnamon, nutmeg, cloves, ginver and white pepper, not to mention dark brown sugar, these crisp beauties are addictive.

But aren't you sick to death of cookie recipes by now?

Thought so.

A while back, I discovered that the people who make the fabulous cookies, also make this:

This is Speculoos paste, tastes just like the cookie, but has the texture of creamy peanut butter. YUM! So I thought, hey! What if I took a yummy cookie flavor and made candy instead? How about Speculoos Fudge!

This is insanely easy, comes together in about 10 minutes, and will get you out of your cookie rut. Perfect for gifting.

(If you can't find the paste, or just want to make it yourself, take a package of the cookies and whir in a processor till powdery. Add about 1/4 cup coconut oil, 3 T sugar, a dash of vanilla, a pinch of cinnamon, and drizzle in canola oil till you get the texture you want, you're looking for peanut butter texture here.)

You're welcome.

Speculoos Fudge

Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality white chocolate chips or chunks
1 cup Biscoff paste, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
Sea salt, approximately 1/2 tsp
1/4 t cinnamon
1/4 t ground nutmeg
1/8 t ground white pepper
pinch ground clove
pinch ground cardamom

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides, to mke it easier to get the fudge out of the pan.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, chocolate chips, biscoff paste, and butter.

Make a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate is melted and the mixture is smooth and thick, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula. Mix the salt and spices toether, and sprinkle over the top of the fudge. Refrigerate until the fudge is firm, at least 2 hours. Cut into squares (I can get 64 out of this!) and serve.