Eggnog Fudge

I Love eggnog!

I Love fudge!

When I found this recipe over at An Affair From the Heart and originally from Chocolate, Chocolate and More  I just had to share it with you all.  I can't wait to try it out!

1/2 cup butter

2 Tablespoon heavy whipping cream

3/4 cup eggnog minus 2 Tablespoons

2 cups sugar

1 – 10 ounce bag white chocolate chips

1 – 7 ounce jar marshmallow fluff

1/2 teaspoon nutmeg

2 teaspoons vanilla extract

Line a 9×9 baking dish with foil and butter well.

In a medium saucepan combine butter, eggnog, cream and sugar.  Bring to boil over medium heat stirring occasionally.  When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage)  Remove from heat and stir in white chocolate chips.  Stir until combined, add marshmallow, nutmeg and vanilla, stir until smooth.

Spread into prepared pan, garnish with a sprinkle of nutmeg on top.

Let cool at room temperature and then place in refrigerator.

Store in refrigerator for up to 3 weeks.

Man-Pleasing Chicken

My Love pointed out this recipe to me. It was posted over at Witty in the City and looked to delicious to pass up. It was amazingly delicious that I've made it several times since. 

Ingredients:
1.5 pound package of chicken thighs, six pieces serves three people
1/2 cup of dijon mustard
1/4 cup of maple syrup (I use New York State Maple Syrup from Lewis County)
1 tablespoon of rice/rice wine vinegar
salt and pepper
fresh rosemary

Directions:
1)Preheat your oven to 450ºF. 

2)Then, mix together dijon mustard, maple syrup, and rice wine vinegar. 

3)Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. 

4)Then, salt and pepper the thighs. 

5)Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

6)Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. A meat thermometer is essential in cooking because it allows to check for doneness without cutting into the meat and losing its precious juices. 

7)Let the chicken rest for 5 minutes before serving. 

8)Plate the chicken, making sure to spoon some extra sauce over the top. 

9)Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together.